Food Research and Development 2006 Issue 2 STUDY ON MAKING OF RICE CROSS-LINKED STARCH AND ITS FREEZE THAW STABILITY

STUDY ON MAKING OF RICE CROSS-LINKED STARCH AND ITS FREEZE THAW STABILITY
WEI Hai-xiang;WU Ying-long

..............page:18-20,23

STUDY ON THE PROPERTY OF WAXY RICE STARCH
BIAN Xi-liang;WU Ying-long;XIA Feng-qing

..............page:15-17

STUDY ON THE SPECTROPHOTOMETIC DETERMINATION OF IODINE BY OXIDATION DECOL- ORATION REACTION OF METHYL RED
LIU Huan-yun;ZHANG Xiang-mei;LIU Zhi-yong

..............page:115-117

THE APPLICATION OF ARTIFICIAL ANTIBODIES IN THE FOOD RAPID DETERMINATION AND ITS PROBLEMS
CHEN Qing-fu

..............page:117-120

SIMULTANEOUS DIFFERENTIAL PULSE ANODIC STRIPPING VOLTA-MMETRY DETERMINA TION OF CADMIUM, LEAD, AND COPPER IN MARINE ORGANISMS
LONG Shu-nan;GUO Xuan-hua;LI Wan-xia

..............page:120-123

REVIEW ON HEALTH FUNCTION,PROCESSING TECHNOLOGY AND DETERMINATION OF RESVERATROL
HU Xiao-jia;PU Biao

..............page:123-126

THESTUDY OF ANTI-FATIGUE EFFECTS OF EMERALD MUSSEL EXTRACTS IN MICE
LIU Yong-jun;LI Jiang-bin;HOU Gan;HUANG Di-nan

..............page:126-129

PILOT STUDY ON THE INFLUENCE FACTORS ON TRANSPARENCY OF KONJAC GLUCOMANNAN SOLUTION
YIN Xian-feng;WU Ying-long;LIU Dan

..............page:21-23

STUDY ON THE POLYPHENOL OXIDASE CHARACTERISTICS OF THE ARTICHOKE
YANG Zheng-shui;HUANG Jing

..............page:24-25,43

COMPONENTIAL STUDY ON THE ESSENTIAL OIL OF CERASUS HUMILIS·BGE FRUIT
CHENG Shuang;CHEN Wei;CUI Qing-xin

..............page:26-29

THE RESEARCH OF HEAT-INDUCED GELATION OF SALT SOLUBLE PROTEIN OF CHICKEN MUSCLE
ZHAO Chun-qing;PENG Zeng-qi;KANG Chun-yu

..............page:30-32

LILY CHEMICAL CONSTITUENTS AND ITS STARCH GRANULE STRUCTURE AND GENERAL PROPERTIES
JI Hong-wu;DING Xiao-lin

..............page:33-36,43

CONTRIBUTION OF CONTAMINANT ENTEROBACTERIA AND LACTIC ACID BACTERIA TO BIOGENIC AMINE ACCUMULATION IN SPONTANEOUS FERMENTATION OF PORK SAUSAGES
LU Shi-ling;FAN Qing-lu;LI Kai-xiong

..............page:37-40

CONCENTRATING AND PURIFYING POLYSACCHARIDES OF PUMPKIN WITH ULTRAFILTRATION METHOD
WU Jian-zhong;GUO Kai-pin;FU Liang;ZHANG Zhi-sen

..............page:41-43

THE STUDY OF MUTATION AND BREEDING OF THE STRAINS PRODUCING MT-LIKE
CHENG Yu-liang;YAO Wei-rong;QIAN He;YANG Mei-lin

..............page:44-47,50

EFFECTS OF TROPHIC FACTORS ON LACCASE PRODUCTION BY NEUROSPORA CRASSA
CHEN Bin;TANG Xue-ming;SHEN Wei;FANG Hui-ying;ZHUGE Jian

..............page:48-50

QUALITY COMPARISON OF FOUR SWEET POTATO PROTEIN POWDER
XUE You-Lin;MENG Xian-Jun;SUN Yan-Li;Mu Tai-Hua

..............page:51-53,73

THE APPLICATION OF CRYOPROTECTION TECHNOLOGY IN IMPROVING FROZEN AQUATIC PRODUCTS QUALITY
GUAN Zhi-qiang;SONG Xiao-yong;LI Min;JIANG Xiao-qiang

..............page:54-57,17

STUDY ON MICROWAVABLE PRE-FRIED LOTUS ROOTS WITH MEAT
WANG Shang-yu;ZHOU Jian;PAN Cong-dao;XU Qun-ying

..............page:62-63,66

THE EXTRACTION OF GRAPE SEED PROANTHOCYANIDIN USING ULTRASONIC WAVE
LI Rui-li;QIAO Wu-zhong;WANG Yan-hui;MA Run-yu

..............page:64-66

INFLUENCE OF THICKENERS ON THE QUALITY OF YOGHURT AND RESEARCH OF PRO- CESSING TECHNOLOGY
PAN Xiao-ya;WANG Li-hui;MA Li

..............page:67-68,71

STUDY ON THE PROCESS OF EXTRACT LIQUID SUGAR FROM MOLASSES
QIN Zu-zeng;LIU Zi-li

..............page:69-71

CONTROLOF COLLAGEN RELEASE FROM PIGSKIN AND MEAT WRAPPED BY PIGSKIN PRODUCTION
LIU Jun-chang;LIU Bao-sheng;WANG Chun-sheng;XU Bao-cai;ZHAO Ning

..............page:72-73

MECHANISM OF ALKALINE IONIZED WATER PRODUCTION BY THREE-CELL ELECTRODIALYSIS STACK
ZHU Na;DONG Tie-you;HONG Yan

..............page:74-76

STUDY ON REPROCESSION OF ACTIVATED CARBON BY CHEMICAL ACTIVATION
HE Dong-hai;ZHAO Guang-hui;WANG Guan-bin;WANG Cheng-fu

..............page:77-78

THE OPTIMIZATION FOR EXTRACTION TECHNIQUE OF LEAF PROTEIN CONCENTRATE (LPC) FROM MORUS ALBA L.
WANG Tao-yun;WANG Jin-hu

..............page:79-81

DEVELOPMENT OF INDUSTRIAL PREPARATION OF DAIRY STARTER
QIAN Fang;LI Ai-li;KONG Bao-hua

..............page:82-84,93

CHEMICAL CONSTITUENT OF LUOHANGUO AND APPLIED STUDIES
LI Hai-bin;WANG Yong;LI Jun-fang;LI Xiao-mei

..............page:85-87

TECHNOLOGY OF SUPERFINE GRINDING AND ITS APPLICATION IN FOOD INDUSTRY
XIANG Zhi-nan;NING Zheng-xiang

..............page:88-90,102

NUTRITIONAL VALUE OF SORGHUM AND DEVELOPMENT AND EXPLOITATION OF RESOURCE
WANG Hong-yu;LI Ying

..............page:91-93

FUNCTIONAL CHARACTERISTICS AND DEVELOPMENTAL PROSPECTS OF FOOD MADE FROM MUSHROOM KINDS
WEI Gui-mao;FU Gui-rong;YUAN Cheng;OUYANG Jian-hua

..............page:94-95,98

STUDIED OF DIET MOON CAKE
WANG Xu;LIU Shu-xing;ZHAO Jin-jin;WANG Mei-lan

..............page:96-98

THE KEY TECHNOLOGY OF PRODUCE BALANCE NUTRITION AND STRONG FRAGRANTS' BOTANY PROTEIN MILK
LIU Yu-tian;SUN Zu-li

..............page:99-102

THE IMMOBILIZATION OF β-GALACTOSIDASE ON CHITOSAN MEMBRAN
LIU Si-cong;JIANG Ai-min;YANG Hui;CHEN Wei

..............page:12-14,17

THE SELECTION OF ULTRASONIC PARAMETERS DURING THE EXTRACTION OF GINSENG SAPONIN ULTRASONICALLY ASSISTED
XU Yan-yuan;QIU Tai-qiu;ZHANG Xiao-yan;LI Jin-hua

..............page:9-12

STUDY ON THE PROPERTY OF XYLANASE BY TRICHODERMA KONINGII
LU Deng-jun;XIAO Kai-jun;GUO Si-yuan

..............page:6-8

STUDY ON DECOLORIZATION OF ION EXCHANGE RESIN REGENERATION EFFLUENT IN SUGAR REFINERY AND PRODUCTION OF POLYSACCHARIDE
RAN Yan-hong;YU Shu-juan

..............page:3-5,8

FOOD TEXTURE AND NEW PRODUCT DEVELOPMENT
SUN Zhe-hao;ZHAO Mou-ming

..............page:103-105

DETERMINATION OF NITRITE IN SAUSAGE BY SINGLE-SWEEP POLAROGRAPHY
LI Qiong;XI Dan-li;LU Guang-han;YAO Xin

..............page:106-108

THE ORIGIN AND DETERMINATION OF PATULIN IN CONCENTRATED APPLE JUICE
CHEN Shan-shan;QIU Nong-xue

..............page:108-110

AN IMPROVED FLUOROMETRIC METHOD FOR DETERMINATION OF THE TRACE ELEMENT SELENIUM IN FOOD
ZHANG Han-jun

..............page:110-113

SIMULTANEOUS DETECTION OF LACTONE FORM AND ACID FORM MONACOLIN-K FROM RED RICE BY SENSITIVE TLC METHOD
YANG Li;ZHANG Shui-hua;WANG Qi-jun

..............page:113-114

THE MATERIAL BASE AND PRESENT SITUATION OF RESEARCH AND DEVELOPMENT IN SPIRULINA PLATENSIS FUNCTIONAL FOODS
WU Wen-long;YANG Zhi-juan

..............page:129-131

THE MECHANISM OF ANTIOXIDANT OF DIHYDROMYRICETIN BY QUANTUM CHEMISTRY
GUO Qing-quan;LIN Shu-ying;ZHOU Li-qing;DENG Shu-hua

..............page:131-133

LAW OF VITAMIN C'S EBB AND FLOW AND EFFECTS OF IODINE ON VITAMIN C OF SOY BEAN SPROUTS
GUO Hong-zhuan;LU Zhan-guo;WANG Cai-yan

..............page:133-135

THE CHARACTER AND COMPARISON OF ANGIOTENSIN CONVERTING ENZYME INHIBITORS
ZENG Hui-qin;ZHOU Cun-shan;JIN Hui

..............page:135-137

PREPARATION OF ACE INHIBITOR FROM ENZYME-DEGESTED ZEIN
LIU Zhi-guo;CHEN Jiang-yuan;WANG Ya-lin;LIU Sheng-yi

..............page:138-141

STUDY ON THE PHYSIOLOGICAL FUNCTION OF SOYBEAN PEPTIDES AND ITS APPLIED PROSPECT IN THE FOOD INDUSTRY
BAO Yuan-yuan;LIN Qi;XIE Qi-jun;LI Shan-yun;TANG Qing-yan

..............page:141-144

DEVELOPING AND USING OF ALOE VERA
NIE Ling-hong

..............page:144-148

STUDY ON THE ANTIMICROBIAL ACTIVITIES OF LOTUS ROOT POLYPHENOL
YAN Shou-lei;WANG Qing-zhang;PENG Guang-hua;GAO Zhi-xian

..............page:148-151

THE STORAGE EFFECTS OF CALOPHYLLUM INOPHYLLUM L. WITH CHITOSAN FILM
JIA Xiao-li;ZHANG Ping;MA Tao;WANG Li;YAN Rui-xiang

..............page:151-153

THE SIGNIFICANCE OF COMMERCIALIZED TREATMENT AND MAIN TECHNOLOGIES ON THE FRUITS AND VEGETABLES ADOPTED
DAI Gui-zhi;CHEN Li-mei;LI Yan

..............page:154-156

ANTIMICROBIAL ACTIVITIES OF CHITOSAN AND APPLICATIONS IN FOOD PRESERVATION
ZHAO Xi-rong;XIA Wen-shui

..............page:157-160

RESEARCH ADVANCE OF SHRIMP FRESHNESS EVALUATION METHOD
GUO Shi-dong;WANG Si-wei

..............page:161-163,172

The Star of Anticancer-New Research Advance of Celery
XIAO Kun-fu

..............page:182-185

RECENT DEVELOPMENT IN CHINESE LOBSTER SAUCE FERMENTATIONS FUNCTIONAL COMPONENTS
PANG Qing-fang;ZHANG Bing-wen;SUN Ai-dong

..............page:185-187,198

THE DEVELOPMENT OF POTENTILLA ANSERINA AND ITS PROSPECTS
CAO Wei-feng;FENG Tao

..............page:188-189

THE CHOICE OF THE RUBBER PRODUCTS OF USING IN FOOD INDUSTRY
WU Da-wei;ZHANG Ying-xian

..............page:190-191

qian xi yin chuan shi tui xing shi pin wei sheng jian du liang hua fen ji guan li
zhang zuo ; ma hong yan

..............page:192-193

COUNTERPLOT OF HAZARD FOR FOODBORNE PATHOGEN IN MILK AND DAIRY
HOU Yong-xin

..............page:194-196

THE HEALTH CONTROL OF THE FOOD INDUSTRY EMPLOYEES HAND
WU Yun-yun

..............page:197-198

zuo zi guo zhong xiong guo suan de ti qu gong yi yan jiu
liao xiao feng ; chen zheng xing ; yu rong ; li yong zhong ; zhang luo han

..............page:58-61

MATHEMATICAL MODEL AND EXPERIMENTAL VERIFICATION IN THE PRESSURE-DIFFER- ENCE PRECOOLING OF SPHERAL FRUIT
MIAO Yu-tao;ZOU Tong-hua;HUANG Jian

..............page:164-167

STUDY ON ANTIOXIDATIVE EFFECT OF FERULIC ACID AND ITS DERIVATIVES IN THE EDIBLE OILS
XIN Jia-ying;ZHAO Guan-li;ZHENG Yan

..............page:167-170

STUDY ON THE NUTRITIONAL COMPONENTS AND ENZYMATIC CLARIFICATION OF OPUNTIA MILPA ALTA JUICE
JI Hui;DING Xiao-lin

..............page:170-172

THREE MAIN TECHNOLOGIES OF PHYSICAL MODIFY FOR STARCHES
LUO Fa-xing;HUANG Qiang;LUO Zhi-gang

..............page:173-175

shan dong shu cai sheng chan de tiao jian ji shu cai zhong jin shu wu ran zhuang kuang
zuo zuo ; liu zuo ; wang lei ; guo dong liang ; wang yu tao ; zhang hai song

..............page:176-178

RESEARCH ADVANCE OF RECOVERING CHITOSAN FROM MYCELIUM
YANG Xin-chao;ZHAO Xiang-ying;LIU Jian-jun

..............page:179-181