1005-6521
2016 Issue 24
The Physicochemical Properties of Yam Peel Powder and Its Effects to the Quality of Steamed Bread
LIU Yan-geng;,LI Hui;,GAO Qi;,HU Gui-juan;,WANG Xiao-wen;,ZHANG Jun-wei;,XUE You-lin;
LIU Yan-geng;,LI Hui;,GAO Qi;,HU Gui-juan;,WANG Xiao-wen;,ZHANG Jun-wei;,XUE You-lin;
..............page:1-5
Study on Polyphenol Composition and Antioxidant Properties of Kiwi Wine in Main Fermentation Process
QI Yi-man;,FAN Ming-tao;,CHENG Zheng-gen;,HUANG Jia;,MIAO Zhuang;
QI Yi-man;,FAN Ming-tao;,CHENG Zheng-gen;,HUANG Jia;,MIAO Zhuang;
..............page:6-11,12
The Relationship between Fermentation Abilities of Baker's Yeast and Amylase Activity
BAI Xiao-wen;,LIN Xue;,LIU Xiao-er;,XU Jia;,ZHANG Cui-ying;,XIAO Dong-guang;
BAI Xiao-wen;,LIN Xue;,LIU Xiao-er;,XU Jia;,ZHANG Cui-ying;,XIAO Dong-guang;
..............page:12-15
Influence of Mid-Temperature Heat Processing Insecticidal Technology on Daqu Quality
ZHOU Ping;,LUO Hui-bo;,HUANG Dan;,DENG Bo;,SHEN Cai-ping;,WU Jie-feng;,FENG Xing-yao;,WANG Hong;
ZHOU Ping;,LUO Hui-bo;,HUANG Dan;,DENG Bo;,SHEN Cai-ping;,WU Jie-feng;,FENG Xing-yao;,WANG Hong;
..............page:16-20
..............page:20-20
Analysis and Evaluation of Nutrition Composition and Total Flavonoids on Hovenia Seed
WANG Yan-ping;,YUAN Gui-ying;,CHEN Yue-ying;,CAO Ya;,XIE Ke-ying;,HAN Er-fang;,SUN Rui-lin;,GU Yang;
WANG Yan-ping;,YUAN Gui-ying;,CHEN Yue-ying;,CAO Ya;,XIE Ke-ying;,HAN Er-fang;,SUN Rui-lin;,GU Yang;
..............page:21-24
A Comparative Study on the Taste Profile Characterization of Cured Fish Samples Produced by Common Carp and Silver Carp
HAN Qian-hui;,CAI Hong-yu;,PAN Ting;,PAN Zhen-fei;,DU Chen-fei;,GUO Zhuang;
HAN Qian-hui;,CAI Hong-yu;,PAN Ting;,PAN Zhen-fei;,DU Chen-fei;,GUO Zhuang;
..............page:25-29
Effects of Thickeners on Stability of Cucumber Seed Beverage
LI Ya-nan;,YAO Yue-yuan;,DONG Mo-si;,LI Su-hong;
LI Ya-nan;,YAO Yue-yuan;,DONG Mo-si;,LI Su-hong;
..............page:30-33
Correlation Analysis of Texture Profile Analysis and Sensory Evaluation
WEI Yue-sheng;,LI Mao-shun;,YI Zhong-xin;
WEI Yue-sheng;,LI Mao-shun;,YI Zhong-xin;
..............page:34-37
Inhibitory Activity of the Natural Pigments from Red Cabbage to Cellular Lipid Peroxidation
WANG Zhong-bo;,ZHANG Zhi-fei;,YAO Yan-yan;,LI Yang;
WANG Zhong-bo;,ZHANG Zhi-fei;,YAO Yan-yan;,LI Yang;
..............page:38-41,42
..............page:42-45
Extraction and Determination of Stability of Anthocyanin from the Fruit of Vaccinium uliginosum L.
LI Yang-yang;,PENG Kan-kan;,YANG Jiu-shuang;,JU An-ji;,XU Yong-qing;
LI Yang-yang;,PENG Kan-kan;,YANG Jiu-shuang;,JU An-ji;,XU Yong-qing;
..............page:46-49
Optimization of Microwave-assisted Extracting Process of Flavonoids from Oxalis corniculata L.
YANG Wen-ting;,AI Xi;,WEI Qin;
YANG Wen-ting;,AI Xi;,WEI Qin;
..............page:50-53
Study on Separation and Purification of Guava Leaf Polyphenol
CHEN Zhi-li;,YANG Chang-peng;,ZHAO Yong-feng;,GUO Jing-jie;
CHEN Zhi-li;,YANG Chang-peng;,ZHAO Yong-feng;,GUO Jing-jie;
..............page:54-57,58
Comparison of Polyphenols of Sweet Corn Cob Extracted by Different Methods
LIN Cong-yu;,MA Yong-qiang;,WANG Xin;,LI Yu;,DAI Chuan-rong;,HUANG He-yan;
LIN Cong-yu;,MA Yong-qiang;,WANG Xin;,LI Yu;,DAI Chuan-rong;,HUANG He-yan;
..............page:58-62,63
Study on the Throat-care Gum Technology of Fructus Chebulae Immaturus
ZHANG Guo-qiang;,GAO Dan;,DU Xiao-ying;
ZHANG Guo-qiang;,GAO Dan;,DU Xiao-ying;
..............page:63-66
Preparation and Formula Optimization of Freeze-dried Ginger Juice Powder Effervescent Tablets
ZHANG Hui;,ZHANG Xiao-jun;,SUN Hai-jiao;,HE Shi-yi;,QIAN Lu-lu;
ZHANG Hui;,ZHANG Xiao-jun;,SUN Hai-jiao;,HE Shi-yi;,QIAN Lu-lu;
..............page:67-69,70
Study on the Danish Bread with Milk Pineapple and Inulin
SHI Wen-tian;,MA Lin;,LI Hong-tao;,LIU Yan-yun;
SHI Wen-tian;,MA Lin;,LI Hong-tao;,LIU Yan-yun;
..............page:70-73
Research of Processing Technology of Lettuce Leaf Steamed Bread
ZHANG Na;,MA Rong-kun;,LI Yan-jie;
ZHANG Na;,MA Rong-kun;,LI Yan-jie;
..............page:74-77
Development of the Softening Carrot by the Enzymolysis
YE Lin-lin;,ZHANG Yan;,LAI Chun-xiang;,WANG Yan;,LI Li-ping;,ZHANG Wei;,ZHANG Ji-wu;
YE Lin-lin;,ZHANG Yan;,LAI Chun-xiang;,WANG Yan;,LI Li-ping;,ZHANG Wei;,ZHANG Ji-wu;
..............page:78-81,82
Research on Production Process of Peanut Protein in Ice Cream
DU Juan;,JIN Shan-shan;
DU Juan;,JIN Shan-shan;
..............page:82-85
Production and Recipe Optimization of Physalis pubescens L. and Milk Beverage
YOU Li-xin;,YANG Jun-zhou;
YOU Li-xin;,YANG Jun-zhou;
..............page:86-90
..............page:90-90
The Process Conditions of the Pumpkin Wine Fermented by Pumpkin Juic Obtained by Enzyme Hydrolysis and Changing Rule of the Active Ingredients during Fermenting
YUAN Jian-wei;,HOU Xiao-ge;,TIAN Feng-shou;,LI Sheng-ting;,WANG Ke-guang;
YUAN Jian-wei;,HOU Xiao-ge;,TIAN Feng-shou;,LI Sheng-ting;,WANG Ke-guang;
..............page:91-95
A Simple and Sensitive Graphene Oxide Resonance Rayleigh Scattering-energy Transfer Method for Detection of Amino Acids
LI Xiao-chun;,LI Yan;,TANG Xiao-xian;,LUO Yang-he;,HE Xing-cun;
LI Xiao-chun;,LI Yan;,TANG Xiao-xian;,LUO Yang-he;,HE Xing-cun;
..............page:96-99
Comparison of Soft and Hard Shell Crab in Nutritional Value
HE Jie;,CHEN Jian-xing;,CAI Chun-fang;
HE Jie;,CHEN Jian-xing;,CAI Chun-fang;
..............page:100-103
..............page:103-103
Evaluation of Listeria monocytogenes Commercial Nucleic Acid Detection Kit
CHEN Bin;,LIN Yan;,KE Lu;,XU Shan;,LIN Jie;,DAI Xiao-li;,ZHENG Jing;
CHEN Bin;,LIN Yan;,KE Lu;,XU Shan;,LIN Jie;,DAI Xiao-li;,ZHENG Jing;
..............page:104-108,109
Detection of Rat Components in Meat and Meat Products by PCR
LI Zong-meng;,ZHAO Liang-juan;,MA Xing;,ZHAO Hong;,ZHENG Wen-jie;,ZHANG Hong-wei;,WU Peng-cheng;,YIN Chang-cheng;
LI Zong-meng;,ZHAO Liang-juan;,MA Xing;,ZHAO Hong;,ZHENG Wen-jie;,ZHANG Hong-wei;,WU Peng-cheng;,YIN Chang-cheng;
..............page:109-113
Determination of Arsenic, Mercury, Selenium and Stibium in Silkworm Chrysalis Collected from Guangxi and Analysis of Its Safety Utilization
QIN Yong-rong;,LI Hong-sen;,LU Xi-dong;,LUO Zhi-yong;,LIU Xu-hui;
QIN Yong-rong;,LI Hong-sen;,LU Xi-dong;,LUO Zhi-yong;,LIU Xu-hui;
..............page:114-119
Determination and Uncertainty Evaluation for Taurine in Infant Formula
LOU Ting-ting;,ZHAO Ting;,WEN Hua-wei;,ZHENG Wen-jie;
LOU Ting-ting;,ZHAO Ting;,WEN Hua-wei;,ZHENG Wen-jie;
..............page:120-124
Research of Food Packaging Defects Detection Based on Machine Vision
LI Meng;,SUN Tie-bo;
LI Meng;,SUN Tie-bo;
..............page:125-127
Determination of 4-Methyl Imidazole Content in Vinegar by Uv-vis Spectrometry
CHEN Yan;,ZHAO Yu-ming;
CHEN Yan;,ZHAO Yu-ming;
..............page:128-131
..............page:131-131
Rapid Test of Thickener in Milk Beverages by Near Infrared Spectroscopy
WANG Hui;,LU Jian-liang;
WANG Hui;,LU Jian-liang;
..............page:132-134
The Application of TTC in the Detection of Conlonies Number of Milk and Dairy Products
LIU Sheng-tao;,QIN Si-wen;,BAO Xiao-feng;,GUAN Yun-jie;,GAO Ran;,LI Yan-ling;,ZHU Lu;
LIU Sheng-tao;,QIN Si-wen;,BAO Xiao-feng;,GUAN Yun-jie;,GAO Ran;,LI Yan-ling;,ZHU Lu;
..............page:135-139
..............page:139-139
..............page:140-143
Determination of NP and BPA in Edible Oil by GPC-UPLC-MS/MS
QIAN Lei;,LI Xiu-jun;,QU Shuang-shuang;,XIAO Guang-hui;,LIU Ting;
QIAN Lei;,LI Xiu-jun;,QU Shuang-shuang;,XIAO Guang-hui;,LIU Ting;
..............page:144-147
Analysis of Bacterial Diversity in Different Areas of Strong Aromatic Chinese Spirit in Pit Mud
YU Chun-tao;,LIU Chao;
YU Chun-tao;,LIU Chao;
..............page:148-151
Study on Fermentation Conditions of Glutathione Synthetases Producted by S.cerevisiae
DONG Yong-sheng;,MA Lei;,WANG Yan-jie;
DONG Yong-sheng;,MA Lei;,WANG Yan-jie;
..............page:152-154,155
Investigation on the Influence of Polysaccharide From Sophora japonica Flower Polysaccharides on Immunological Function of Mice
LI Rong-qiao;,JIA Dong-sheng;,WEN Chun-xiu;,CUI Shi-zhan;,LIU Ling-di;,XIE Xiao-liang;
LI Rong-qiao;,JIA Dong-sheng;,WEN Chun-xiu;,CUI Shi-zhan;,LIU Ling-di;,XIE Xiao-liang;
..............page:155-158,159
..............page:159-162
Study on the Enhancing Immunity Function of Lactoferrin by Ultre High Pressure Processing
CHEN Wei;,CHEN Yun;,LIU Yu;,LI Zhi-wei;,SHI Yu-dong;,WEI Xue-tao;,MU Zhi-shen;
CHEN Wei;,CHEN Yun;,LIU Yu;,LI Zhi-wei;,SHI Yu-dong;,WEI Xue-tao;,MU Zhi-shen;
..............page:163-167
Storage Characteristics of 'Shushanggan' Apricot at Different Temperatures
ZHANG Wen-tao;,WANG Wei;,LI Xi-hong;,LI Yun-tong;,ZHANG Biao;,JIA Xiao-yu;,JIANG Yi-xiu;
ZHANG Wen-tao;,WANG Wei;,LI Xi-hong;,LI Yun-tong;,ZHANG Biao;,JIA Xiao-yu;,JIANG Yi-xiu;
..............page:168-175
Effect of Forsythiae, Cloves, and Rhizoma Chuanxiong Compound Coating Antistaling Agent on Postharvest Quality of Apricot Fruit
TONG Hong-mei;,ZHAO Jian-ming;,SONG Qiao;
TONG Hong-mei;,ZHAO Jian-ming;,SONG Qiao;
..............page:176-179
Study on Application and Antioxidation Activity of Tea Polyphenols to Baked Catfish
LI Hai-yan;,ZHAO Qin;,LIU Hai-mei;
LI Hai-yan;,ZHAO Qin;,LIU Hai-mei;
..............page:180-183
Development and Application of Computer Aided Design Software in Fruits and Vegetables Modified Atmosphere Packaging
LUAN Zhi-fu;
LUAN Zhi-fu;
..............page:184-186
..............page:186-186
..............page:187-189,190
Transglutaminase and Its Application in Processing of Surimi Product
ZHANG Meng-ling;,ZHANG Jin;,XIONG Shan-bai;,ZHAO Si-ming;,LIU Ru;
ZHANG Meng-ling;,ZHANG Jin;,XIONG Shan-bai;,ZHAO Si-ming;,LIU Ru;
..............page:190-195
Research Progress of Lipid-lowering Mechanism in Phytochemicals
WANG Yue;,ZHANG Yang-ting;,MA Hong-bo;
WANG Yue;,ZHANG Yang-ting;,MA Hong-bo;
..............page:196-198
..............page:198-198
Review of Navel Orange Processing and Utilization Technology
DUAN Zhen-hua;
DUAN Zhen-hua;
..............page:199-202
Biogenic Amines in Meat and Meat Products
WANG Shu-qing;,FAN Wei-jiang;,LI Cheng-feng;
WANG Shu-qing;,FAN Wei-jiang;,LI Cheng-feng;
..............page:203-205,206
The Problems and Countermeasures of Fresh Distribution of Electronic Commerce in Developing Countries
LI Hai-yan;
LI Hai-yan;
..............page:206-209
Studies on ACE Inhibitory Peptide Derived from Food Protein in China
HOU Ting;,LIU Hao;
HOU Ting;,LIU Hao;
..............page:210-212
..............page:213-215
Research on Progressing Technology of Haihong Wine
XIN Sheng-bing;,CHEN Zhong-jun;
XIN Sheng-bing;,CHEN Zhong-jun;
..............page:216-220
The Study on the Legal and Management Issues Concerning China's Import and Export Food Safety
TAN Wei;
TAN Wei;
..............page:221-224