Journal of Chinese Institute of Food Science and Technology 2009 Issue 4 Development of a Current Mode Immunosensor for VP Based on Electric Deposition Nano-Au Modified 4-SPCE

Development of a Current Mode Immunosensor for VP Based on Electric Deposition Nano-Au Modified 4-SPCE
Zhao Guangying;Ma Chao;Li Jianrong

..............page:8-14

The Sustainability and Security of the Global Food System: The challenges of Peak Oil, Climate Change & Freshwater Depletion
Colin Sage

..............page:1-7

The Simulated Gastrointestinal Digestion of Major Allergic Source from Mud Crab and Its Effect on Allegic Source activity
Huang Yuanyuan;Liu Guangming;Zhou Ligen;Zhang Lingjing;Su Wenjin;Cao Minjie

..............page:15-22

Study on Anti-oxidation Activity of Zn-MT-like Induced from C. Vulgaris
Li Lianping;Huang Zhiyong;Wang Zhicong;Liu Xiaoxue;Huang Li'e;Zhang Bing

..............page:23-27

Study on Antioxidant Activities of Extractions From Some Kinds of Crataegus Fruits
Yang Lei;Jia Jia;Zu Yuangang

..............page:28-32

Studies on Radioprotection Effect of Angelica Sinensis Polysaccharides on Subchronic Radiation Injured Mice
Sun Yuanlin;Ma Guogang;Tang Jian

..............page:33-37

Study on the Effect of Areca Nut Extracts on Gastrointestinal Function in White Rat
Yuan Liejiang;Li Zhonghai;Zheng Jinxing

..............page:38-44

Expression and Purification of Recombinant Single Chain Fv Antibody against Clenbuterol in Prokaryotic Cells
Wang Hong;Liu Xixia;Liang Yan;Zhang Hongbin;Sun Yuanming;Chen Shuchi

..............page:45-50

Expression of Nattokinase Gene in Saccharomyces Cerevisiae
Wang Kaimin;Zhao Min;Wang Fuxin

..............page:51-56

Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus
Jiang Yong;Ji Yun;Gao Lili;Jiang Huaizheng;Zhao Hong;Liu Tianzhong

..............page:57-63

Study on Screening and Enzymatic Properties of α-Galactosidase-producing Lactobacillus
Ye Xuefei;Ruan Hui;Li Qingqing;Zhu Chengliang;Mu Lin;Zhu Dongsheng;He Guoqing

..............page:64-69

Purification and Enzymology Characteristic of α-Galactosidase from Aspergillus Foetidus ZU-G1
Liu Caiqin;He Guoqing

..............page:70-75

Separation and Character of Anti-hypertensive Peptides Enzymatically Hydrolyzed from Mussel
Dai Zhiyuan;Zhu Fengxian;Zhang Yanping;Yuan Xiaoqing

..............page:76-81

Research on Papain-catalysed Hydrolytic Technology of Casein from Goats Milk
Hu Zhongqiu;Li Bailing;Li Zhicheng

..............page:82-87

Study on Production of Pine Polypeptide by Microbe Fermentation Method
Zhang Zhi;Zhu Hongliang;Huang Fang;Wang Tingting

..............page:88-95

Study on Ultrasonic Extraction Technology of Limonin from the Kumquat
Li Jilie;Zhang Hui;Zeng Chaozhen;Li Zhonghai

..............page:96-102

Researches on Isolation, Purification and Identification of Chondroitin Sulfate-Glycoprotein from Sepia Illex Argentinu
Fang Xubo;Chen Xiaoe;Yu Hui;Song Ru

..............page:103-109

A Study on Tea Amino Acids Extraction Regulation of Famous Green Tea with Representative Shape
Wang Hui;Gong Shuying;Shao Xiaolin;Gu Zhilei

..............page:110-117

The Influence Factor on Viscosity and Microstructure of Xanthan/Guar Gum Mixed Solutions
Wang Yuanlan;Huang Shouen;Li Zhonghai

..............page:118-123

Study on the Stability Influence Factor of Tilapia Oil Emulsion System
Gao Xianliang;Yi Meihua

..............page:124-129

Study on the Technology of debitterize for Huyou Juice
Xing Jianrong;Xia Qile;Cheng Shaonan;Ye Xingqian;Shao Min;Zhang Jun;Lu Shengmin

..............page:130-136

Study on the Relation between Pectin Content and Brittleness of Low Salt Pickled Mustard Tuber by Lactic Acid Bacteria
Liu Ling;Wu Zufang;Weng Peifang;Jiang Huazhen

..............page:137-142

Effects of Dough Formula and Technology Condition on the Formation of Acrylamide in Shaobing
Geng Zhiming;Jiang Rong;Chen Ming

..............page:143-148

Influence of Processing Technology and Rehydration Conditions on Rehydration Performance of Dehydrated Carrots
Feng Yinjie;Shi Fangrong;Ying Tiejin

..............page:149-154

Optimization of the Preparation Condition for Water Soluble Royal Jelly with Enzymatic Hydrolysis and Its Characteristics
Qi Xiangyang

..............page:155-160

Effect of Resveratrol in Post Harvest Peanut Root by Ultraviolet Irradiation
Zhang Jun;Ge Linmei;Fang Xiangjun;Shao Min;Gao Haiyan

..............page:161-164

Review of High Pressure Technologies for Food Processing (To be continued)
Zhou Linyan;Liao Hongmei;Zhang Wenjia

..............page:165-169

Study on Molecular Identification and Pharmacology of Hemostasis Action for Isinglass
Can Hui;Tian Xiaoling;Liu Xin

..............page:170-176

Application of Cluster Analysis in Sensory Evaluation of Fried Instant Noodle
Ouyang Yifei;Gao Haiyan;Zhao Lei;Hou Guoyou;Mi Junfeng;Chen Xu;Yin Jingyuan

..............page:177-184

Sensory Evaluation and Taste Components Analysis of Fermented Mussel Juice Seasoning
Zhao HuaJie;Yang Ronghua;Dai Zhiyuan

..............page:185-191

The Primary Research of Stable Isotope Ratio Mass Spectrometry Method in Application of NFC and FC Juice Authentic Identification
Niu Liying;Hu Xiaosong;Zhao Lei;Gao Min;Liao Xiaojun;Wu Jihong

..............page:192-197

Simultaneous Determination Method of Six Biogenic Amines in Sausages by High-Performance Liquid Chromatography
Zhang Hui;Cai Chenggang;Zhu Gengjie;Jiang Kezhi

..............page:205-210

Detection of Three Food-borne Bacterial Pathogens in Meat Using FTA Filtering Combined with Multiplex PCR Assay
Yang Guoxing;Su Xudong;Li Ai;Zhou Wei;Zhang Yashuang;Zhang Wei

..............page:198-204