1001-2230
2014 Issue 2
Antioxidant capacity of Maillard Reaction Products formed by whey protein isolate hydrolysate and glucose model system as influenced by ultrafiltration
KONG Bao-hua;,LI De-hai;,LIU Qian;,SUN Chang-yan;
KONG Bao-hua;,LI De-hai;,LIU Qian;,SUN Chang-yan;
..............page:4-8
Optimization of culture condition for exopolysaccharide production by Lactobacillus casei FM10-3
HUANG Kai-hong;,LI Qing;,LIU Xiao-li;,WANG Ying;,ZHAO Yan-cun;,ZHOU Jian-zhong;
HUANG Kai-hong;,LI Qing;,LIU Xiao-li;,WANG Ying;,ZHAO Yan-cun;,ZHOU Jian-zhong;
..............page:9-12,17
Research on the influence factors of high yield extracellular polysaccharide of Lactobacillus bulgaricus G6
CHEN Yong-gui;,FAN Jiang;,HUANG Dan;,LIU Fang;
CHEN Yong-gui;,FAN Jiang;,HUANG Dan;,LIU Fang;
..............page:13-17
Screening of yeast and Lactic acid bacteria of resistance gastrointestinal environment from Tibetan Kefir
HU Cong-ying;,LIN Li-ping;,YANG Wen-juan;,ZHANG Sha;
HU Cong-ying;,LIN Li-ping;,YANG Wen-juan;,ZHANG Sha;
..............page:18-21
Study on the new method for counting Lactobacillus plantarum ST-Ⅲ
REN Jing;,ZHANG Hong-fa;
REN Jing;,ZHANG Hong-fa;
..............page:22-23,30
Appraisal on the stability of viable Lactic acid bacteria (LAB) of several LAB drinks in the Chinese market
AN Ying;,CHEN Shi-xian;,SUN Ting;,WANG Shui-quan;,ZHANG Xing-chang;
AN Ying;,CHEN Shi-xian;,SUN Ting;,WANG Shui-quan;,ZHANG Xing-chang;
..............page:24-26
Application of maltodextrin fat replacers in ice cream
FAN Lu;,FENG Guang-zhi;,QIU Chao-kun;,WANG Zi-yan;
FAN Lu;,FENG Guang-zhi;,QIU Chao-kun;,WANG Zi-yan;
..............page:27-30
γ-Aminobutyric acid producing Lactic acid bacteria and its applications
JIANG Yu-jun;,LI Li;,LIU Ye;,MAN Chao-xin;
JIANG Yu-jun;,LI Li;,LIU Ye;,MAN Chao-xin;
..............page:31-34,47
Anti-freezing mechanism and freezing resistance of Lactic acid bacteria
CUI Yan-hua;,WU Xian-fan;
CUI Yan-hua;,WU Xian-fan;
..............page:35-37,57
Application of specific biological chip in dairy products
DONG Wen-bin;,MU Xiao-ting;,WANG Ling-ling;,XIU Xiu-hong;
DONG Wen-bin;,MU Xiao-ting;,WANG Ling-ling;,XIU Xiu-hong;
..............page:38-40,43
Application of radio frequency identification technology in quality control of dairy products
DONG Wen-bin;,MU Xiao-ting;,WANG Ling-ling;,XIU Xiu-hong;
DONG Wen-bin;,MU Xiao-ting;,WANG Ling-ling;,XIU Xiu-hong;
..............page:41-43
Comprehensive valuation on ingredient of infant formula milk powder
LI Min;,LI Xun;,XU Jia-liang;,YI Rong;
LI Min;,LI Xun;,XU Jia-liang;,YI Rong;
..............page:44-47
Two ELISA methods for detection and quantification of bovine κ-casein
HAN Fang;,PAN Jie;,QING Jing;,SONG Hong-xin;,XUE Hai-yan;
HAN Fang;,PAN Jie;,QING Jing;,SONG Hong-xin;,XUE Hai-yan;
..............page:48-51
Determination of β-Agonists Multipleresidues with protein biochip of in milk and milk powder
JIANG Jin-dou;,JIANG Quan-zhong;,LI Qin;,ZHANG Yong-sheng;
JIANG Jin-dou;,JIANG Quan-zhong;,LI Qin;,ZHANG Yong-sheng;
..............page:52-54,64
Determination of dicyandiamide in infant milk powder by high performance liquid chromatography
LU Wei;,WANG Shuai;,YANG Jia;,ZHANG Peng;,ZHOU Yuan-yuan;,ZHU Jiang;
LU Wei;,WANG Shuai;,YANG Jia;,ZHANG Peng;,ZHOU Yuan-yuan;,ZHU Jiang;
..............page:55-57
Detected of 2 kinds of sweetener and 3 kinds of antiseptics in dairy products by HPLC
LI Cui-zhi;,LI Su-qin;,SHAO Jian-bo;,WAN Peng;,YUE Hong;,ZHAO Zhen;
LI Cui-zhi;,LI Su-qin;,SHAO Jian-bo;,WAN Peng;,YUE Hong;,ZHAO Zhen;
..............page:58-59,64
Process optimization for technology of solidified yogurt with frozen asparagus
JI Zhao-jun;,LI Hua;,WANG Hua;,ZHUANG Guo-xing;
JI Zhao-jun;,LI Hua;,WANG Hua;,ZHUANG Guo-xing;
..............page:60-64