Journal of Food Science and Biotechnology 2007 Issue 3 zheng gao jian ze

..............page:插页

Progress in the Research on Molecular Distillation Technology
WANG Bao-hui;ZHANG Xue-jia;JI Wei;FAN Yin-shuai;LIU Rong-wei

..............page:121-126

Study on the Inducing Callus of Momordica charantia L and Optimizing the Culture Conditions
ZHANG Li;LI Yu-feng;DAI Juan

..............page:116-120

Diversity of Wine Related Yeasts during Spontaneous Fermentation of Vitis. amurensis Rupr Wine Terrior in Northeastern Regions of China
SU Long;LIU Shu-wen;HE Ling;YU Jiang-shen;LIANG Xin-hong;XU Yan-wen

..............page:110-115

Optimization of the Production of Raw Starch Digesting Enzyme by Penicillium sp.X-1 under Submerged Culture
SUN Hai-yan;ZHANG Wei-guo

..............page:106-109

Medium Optimization and Properties of L-Arabinose Isomerase Produced by Lactobacillus SK1.002
WENG Wei-hui;ZHANG Hua;JIANG Bo

..............page:100-105

Optimize the Submerged Fermentation Media of β-Carotene by Using Response Surface Methodology
LIAO Chun-li;YU Xiao-bin;LIU Hai-li

..............page:95-99

Preliminary Study on Cultural Characteristics of Termitomyces spp.
LONG Zheng-hai;ZENG Da-xing

..............page:90-94

The Polyclonal Antibody Preparation of Vibrio parahaemolyticus and the Analysis of It's Character
DOU Yong;NING Xi-bin

..............page:85-89

The Nutritional Components of Enzymatic Hydrolysate from Sipunculus nudus and Effects on Anti-oxidation
ZHANG Gui-he;ZHAO Mou-ming;WU Guang-hong

..............page:80-84

Immobilized Lipase Catalyzing Production of Biodiesel
ZENG Shu-hua;ZHOU Wei;YANG Jiang-ke;YAN Yun-jun

..............page:75-79

Comparison of Two Transformation Methods for Candida glycerinogenes
ZHANG Yong-guang;CHEN Xian-zhong;RAO Zhi-ming;SHEN Wei;FANG Hui-ying;ZHUGE Jian

..............page:70-74

The Oxidation Kinetics Model of Vitamin C in Green Tea
ZHU Dan;LU Li-xin

..............page:66-69

β-Carotene Oxidation Products and Its Inhibition on Tumorous Cells
HU Xing-juan;ZHANG Lian-fu;WANG Xiao-lan;GU Wen-ying

..............page:61-65

A Study on Factors of Chinese Chestnut' Shelled Force
YANG Xue-yin;QI Yan-xing

..............page:56-60

Study of Balsam, White Fungus and Mung Bean Compound Beverage
ZHAO Xi-yan;LIU Shao-jun;ZHAO Dan

..............page:51-55

The Immobilization of Trypsin on Chitosan Microspheres
TAN Li;XIA Wen-shui

..............page:46-50

The Preparation of Liposome-Based Air-Filling Micro-Bubbles
ZHU Bin;XU Shi-ying;XIA Shu-qin

..............page:41-45

Study on Extraction Process of Water Soluble Polysaccharide From Saussurea involucrata
LIU Chun-lan;DENG Yi-hong;YANG Lin;DU ning

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

Influence of NaCl on the Pasting Properties Starches from Normal Corn Hybrids
ZHAO Qian-cheng;LI Xin-hua;WANG Chong

..............page:33-36

Comparison of Total Lipid Content and Fatty Acid Composition of Meat from Black-Bone Silky Fowl and Other Chickens
TIAN Ying-gang;XIE Ming-yong;WU Hong-jing;WANG Wei-ya;TANG Yong-fu

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

Effect of 1-MCP Treatment on Post-Harvest Quality of Green Asparagus
ZHANG Peng;ZHANG Min

..............page:24-28

Solvent Extraction of Dihydromyricetin with Ultraonic Wave Assistant
YAO Mao-jun;HUANG Ji-hong

..............page:20-23

Determination of Biogenic Amines in Squid by Reversed Phase High-Performance Liquid Chromatography and Post-Column Derivatization
ZHAO Qing-xi;XUE Chang-hu;XU Jie;SHENG Wen-jing;XUE Yong;LI Zhao-jie

..............page:14-19

Effect of Cushion Packaging Construction on Vibration Bruising and Dynamic Property of Apples
LI Chun-fei;LU Li-xin;SONG Shu-mei

..............page:10-13

Study on Processing Technology of Essential Oil From Raspberry Leaves
MENG Xian-Jun;LIU Xue;ZHOU Yan

..............page:6-9

Effects of Pulsed Electric Fields on Antibacterial Activity of Lactoferrin
CHEN Mei-xian;HU Xiao-yu;LU Rong-rong;YANG Rui-jin

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