Food Research and Development 2007 Issue 10 EXTRACTION AND PURIFICATION PROCESS OF POLYSACCHARIDES FROM LAMINARIA JAPONICA ARESCH BY ENZYME TEST

EXTRACTION AND PURIFICATION PROCESS OF POLYSACCHARIDES FROM LAMINARIA JAPONICA ARESCH BY ENZYME TEST
ZHANG Hui-ling;REN Xiu-lian;WEI Qi-feng;XU Gang-pu;WEI Si-jie

..............page:101-104

RESEARCH ON THE CONTINUOUS FERMENTATION CONDITIONS OF VINEGAR PRODUCTION BY ALCOHOL
ZHANG Li-qiang;WANG Hui;WANG Jun-gao;ZHANG Dao-lei

..............page:104-107

STUDY ON PROCESSING TECHNOLOGY OF FLAVOR TOMATO BEVERAGE
YU Ji-cheng;JIANG Ai-ling;FAN Sheng-di

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

STUDY ON THE FERMENTATION TECHNIQUES OF BROWN RICE LEAVEN
LV Mei;QI Sen;JIA Lei;HE Huan;HUANG Li-ping;WANG Jun-wei

..............page:111-113

STUDY ON PROCESSING TECHNOLOGY OF BAKING AND ENZYMOLYSIS METHOD FOR JUJUBE JUICE
ZHANG Rui;SHI Tai-yuan;JIANG Fu-lin;LI Li-feng;GAO Ya;WANG Xiao-he

..............page:113-116

MANUFACTURE OF FERMENTED SWEET POTATO BEVERAGE BY LACTOBACILLUS
WANG Shui-xing;XIA Hui-ling;WU Ling-wei

..............page:98-100

STUDY ON ASPERGILLIUM NIGER'S GROWTH PROPERTY DURING PILE-FERMENTATION PROCESS
ZHAO Long-fei;XU Ya-jun;ZHOU Hong-jie

..............page:1-3

EXTRACTION OF OIL FROM HOUTTYYNIA CORDA TA THUNB WITH SUPERCRITICAL CARBON DIOXIDE
ZHENG Zong-kun;LIU Bo;PU Yi-tao;WEN Zhen

..............page:4-7

OPTIMIZATION OF LIQUID FERMENTATION CONDITIONS ON PSEUDOMONAS STUTZERI PRODUCING CARRAGEENASE
PENG Xiao-zhen;JI Hong-wu;LIU Huan-ming;ZHANG Chao-hua

..............page:7-11

THE GROWTH CHARACTERISTICS RESEARCHES OF CAROTENOIDS PRODUCING RHODOPSEUDOMONAS PALUSTRIS
LI Fu-zhi;LIU Fei

..............page:12-14

RUDIMENTARY STUDYING ON MECHANISMS OF BEEF TENDERIZATION
CONG Yu-yan;ZHANG Jian-xun

..............page:15-18

STUDY ON THE INFLUENCE OF HIGH TEMPERATURE STEAM TREATMENT ON THE CONTENT OF GCG IN GREEN TEA
LV Hai-peng;LIN Zhi;GUO Li;TAN Jun-feng

..............page:18-21

STUDY ON THE PREPARATION OF BEER POWDER BY MICROENCAPSULATION AND ITS FLAVOR
TAO Yong-qing;ZHANG Kun-sheng;LUO Qing-feng;LI Nan;YANG Hong-wei

..............page:21-24

IN SUBMERGED FERMENTATION CONDITIONS OF GANODERMA LUCIDUM BY CORN MASH
ZANG Jin;WANG Dong-mei;HUANG Kai-xun

..............page:24-26

STUDY ON MICROWAVE IRRADIATION CAFFEINE FROM TEA LEAF
LI Nan;SUN Jing-jing;YANG Jing;ZHANG Jun-wen

..............page:27-29

RESEARCH ON THE EFFECT OF EXTRACTING TECHNOLOGY ON TURBID OF GREEN TEA BEVERAGE
WANG An-na;WU Li-gen;LIAN Dong-jun;ZHOU Yue-yong;ZHAI Yao-kun

..............page:29-32

ADVANCE IN THE RESEARCH OF ROYAL JELLY WATER SOLUBLE PROTEINS AND PEPTIDES
ZHANG Zhi-wu;SHAN Bin;PENG Wen-jun;SUN Li-ping

..............page:32-36

STUDY ON ANTIMICROBIAL ACTION OF 10-HDA
WANG Wen-feng;MEI Ying-jie;XU Ling;WANG Teng-fei;WANG Rui-ming

..............page:36-38

STUDY ON PREVENTING MUS HYPERLIPEMIA BY CRUDE FIBRINOLYSIN OF TOUCHI
MU Guang-qing;JIA Nan;QIU Ze-wen;LIU Jian;LI Yao-xi;HUO Gui-cheng

..............page:38-42

STUDY ON SUPERCRITICAL CO2 EXTRACTION OF FLAVONOIDS FROM ASPARAGUS
WANG Zheng-yun

..............page:42-46

INFLUENCE OF CALCIUM ION AND MAGNESIUM ION ON FERMENTATION OF YEAST
ZHAO Chun-hai;ZHAO Shi-Hao

..............page:46-48

STUDY ON THE ADSORPTIVE ABILITY FOR NITRITE BY THE WATER-INSOLUBLE DIETARY FIBRE FROM LONGAN SHELL
WANG Xiu-li;LI Hai-yun;LI Zi-yuan

..............page:48-51

STUDIES ON ISOLATION AND PARTIAL CHARACTERIZATION OF ACIDIC MUCOPOLYSACCHARIDE FROM ACTINOPYGA MAURITIANA
ZHENG Ai-chu;CHEN Jian

..............page:52-55

THE STUDY ON CAROTENOIDS PRODUCTION BY RHODOTORULA OF MARINE
WANG Wei-xia;LI Fu-hou;PU Yin-fang

..............page:55-58

STUDY ON PREPARATION AND ANTIOXIDANT ACTIVITY OF TEA-SEED PEPTIDE
GONG Ji-jun;LI Zhong-hai;ZHONG Hai-yan;HUANG Liang;ZHOU Wen-hua

..............page:59-62

ANALYSIS AND EVALUATION OF SEVERAL SWIM-BLADDERS NUTRITION COMPONENTS
DUAN Zhen-hua;WANG Ju-lan;YIN An-qi;SHANG Jun

..............page:62-65

ISOLATION, PURIFICATION AND STRUCTURAL COMPARISON INVESTIGATION PLOYSACCHARIDES OF G. JAPONICUM MYCELIUM
LIN Ping;YANG Hong-peng;HUANG Liang;WEI Dong-sheng;WU Jiang;WANG Yu;TONG Ying-kai

..............page:66-70

THE STUDY ON THE STABILIZATION OF PROANTHOCYANIDINS FROM GRAPE SEEDS
LI Bin;MENG Xian-jun;ZHI Hong-tao;ZHANG Qi;YAN Ting-cai;LIU Hui

..............page:71-73

OPTIMIZATION PROCESS RESEARCH OF CASSAVA MICRO-POROUS STARCH BY ORTHOGONAL METHOD
CHEN You-shuang;TANG Zhong-feng;CHEN Xiao-wei

..............page:73-75

STUDY ON CERTAIN ENZYMATIC CHARACTERS OF GLUCOSE DEHYDROGENASE OF ACETOBACTER SP. STRAIN GX-O013
HE Xi-pu;ZHANG Min;YAO Ping-jia;WEI Yua-nan

..............page:76-79

STUDY ON EXTRACTION OIL OF THE SEABUCKTHORN SEEDS WITH MICROWAVE-ASSISTED METHOD
CHEN Jin-e;WANG Xiao-ling;ZHANG Hai-rong

..............page:80-82

THE RESEARCH OF RICE DIETARY FIBRE YOGHURT
SHAO Hu;WANG Qin;REN Yuan-qing;GU Rui-xia

..............page:94-98

PROCESSING TECHNIQUES OF SEMEN ZIZIPHI SPINOSAE MILK DRINK
LIU Kui;RONG Xin-yu;WANG Rong-geng;WANG Yun-qing;LI Zi-cheng

..............page:92-94

SEPARATION AND PURIFICATION OF SUPER ACETOBACTER
ZHANG Yong-feng;LU Hong-mei;ZHANG Feng-juan;HE Xu-xiao;DENG Zhen-kun

..............page:89-91

THE EXPERIMENT DISCUSSION OF ENZYMATIC EXTRACTION CAPSAICIN
ZHENG Zhen-xun;LIU Yu;Qiu Wei-dong

..............page:86-89

THE APPLICATION IN HARBIN BOLOGNA SAUSAGE MADE OF THE MODIFIED STARCH
LI Ying-hua

..............page:83-85

THE PROCESSING TECHNOLOGY OF INSTANT OSMUNDA JAPONICA THUNB
LU Ning;LONG Hai-rong;CHAI Hong-di

..............page:116-119

RESEARCH ON OPTIMAL TECHNOLOGICAL PARAMETERS OF ARCTIUM LAPPAL L. FERMENTED SAUSAGE
WANG Lian-cui

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

OPTIMIZATION OF EXTRACTION OF POLYSACCHARIDE FROM GALLA CHINENSIS USING QUADRATIC REGRESSION ROTATIONAL COMBINATIONAL DESIGN
QIN Wen-ling;TANG Shan-hu;YANG Rong-sheng;ZHANG Wei;ZHANG Yi-feng;LIU Liang

..............page:124-127

STUDY ON TECHNOLOGY OF APPETIZING FOOD OF PREMATURE-DROP MANGO AND PREMATURE-FRUIT-THINNING PRODUCTS
GUO An;ZHAO Yu

..............page:128-130

DETERMINATION OF URSOLIC ACID AND OLEANOLIC ACID IN ROSA LAEVIGATA MICHX. BY RP-HPLC-PAD
ZOU Sheng-qin;HUANG Hong-wei

..............page:130-133

METHOD FOR DETERMINATION OF SYNTHETIC COLORS IN PRESERVED FRUIT
XING Xiao-hui;YIN Wei-hua;HAN Chun-ju;ZHANG Jing-jing

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

OPTIMIZATION OF ULTRASONIC-PLATE METHOD FOR QUANTITATIVE DETECTION OF STAPHYLOCOCCUS AUREUS BIOFILM
YANG Bao-hua;HAN Bei-zhong;CHEN Jing-yu;PANG Xiao-na;DUAN Yun-han

..............page:136-139

ANALYSIS OF FATTY ACIDS COMPOSITION AND CONTENT IN WALNUT FRUIT OF THE SITE
LING Yu-zhao;LIU Jing-liang

..............page:139-142

ANALYSIS OF AROMA COMPONENTS OF MANGGO FRUIT BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY
WANG Hua-jun;LI Guang-zhao;HUANG Hong-xun;ZHANG Jun-song;LIU Li-feng

..............page:142-145

SPECTROPHOTOMETRIC DETERMINATION OF HYDROXYPROLINE IN FISH SKINS
GUO Heng-bin;ZENG Qing-zhu

..............page:145-148

EXTRACTION TECHNOLOGY AND ITS STABILITY OF RED PIGMENT FROM PEACH BLOSSOM
GENG Ming-jiang;CHAO Shu-jun;NI Tian-jun

..............page:189-192

FEATURES OF THE FOOD SAFETY FRAMEWORK OF THE EUROPEAN UNION AND THEIR APOCALYPSES UPON CHINA
CHEN Song;YE Zhi-hua;WANG Min

..............page:185-188

THE APPLICATION OF MODERN INSTRUMENTAL ANALYSIS TECHNIQUE IN GEOGRAPHICAL ORIGINS DETERMINATION
ZHOU Xiang-juan

..............page:181-184

PRIMARY STUDY ON THE APPLICATION OF HACCP SYSTEM IN PICKLE PROCESSING
WANG Li;TIAN Chen-xu;JIANG Cai-hong

..............page:178-180

DETERMINATION OF THE CONTENTS OF ORGANIC ACIDS IN GRAPE BY GC-MS
LIANG Mao-yu;LIU Gang-hu

..............page:148-149

DETERMINATION OF CHLORFENAPYR IN TEA BY GC-ECD
ZHANG Man;LIN An-qing;XU Hong;XIAO Ya-bing;HE Jia;GU Long;ZHANG Hua

..............page:150-151,169

STUDY OF ULTRAFINE STARCH COATING PRESERVATION ON STRAWBERRY
ZHANG Zheng-mao;ZHAO Si-ming;WANG Wan-hong;XIONG Shan-bai

..............page:152-156

EFFECTS OF 1-MCP ON QUALITY OF CUCUMIS MELO L. CV HETAO ON SHELF UNDER COLD-STORAGE
HAN Yu-mei;ZHANG Shao-ying;XU Li-li;YANG Wei

..............page:157-159,192

CHEMICAL CONSTITUENTS IN CODIUM FRAGILE HA RIOT AND ITS NUTRITION EVALUATION
SHAO Hai-yan;JI Hong-wu;ZHANG Chao-hua;HONG Peng-zhi;XIONG Hao-ping

..............page:160-162

ADVANCES IN APPLICATION OF CHITIN AND CHITOSAN IN FOOD INDUSTRY
WANG Xiao-ling

..............page:163-166

THE APPLICATION OF COMPOUND PHOSPHATES IN MEAT PRODUCTS
WANG Dao-ying;ZHU Yong-zhi;XU Wei-min

..............page:167-169

RESEARCH STATUS OF ACTIVE COMPONENTS OF EDIBLE FUNGI
ZHONG Yao-guang;LIU Chang-jiang;LIN Nan;WANG Shu-qin

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

THE FACTORS THAT AFFECT THE HEAT TOLERANCE OF MICROORGANISM
YUE Qing;LI Chang-wen

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

ADVANCES ON ANALYSIS AND DETERMINATION OF SHELLFISH TOXINS
YU Ya-ying;YUAN Wei

..............page:175-178

geng zheng shuo ming

..............page:135

lai gao yao qiu ji zhu yi shi xiang

..............page:14