Journal of Chinese Institute of Food Science and Technology 2010 Issue 4 Preparation of Collagen Peptides from Salmon Skin and Studies on Its Antioxidant Activity

Preparation of Collagen Peptides from Salmon Skin and Studies on Its Antioxidant Activity
Jia Jianping;Zhou Yangang;Lu Jianzhang;Chen Aiying;Tang Liang;Zheng Gaoli

..............page:94-99

Effects of Trans Fatty Acids on Human Health
Li Duo

..............page:27-32

Optimization on the Fermenting Conditions of Fermented Fish Using Response Surface Methodology
Gong Jijun;Tang Jing;Li Zhonghai;Zhong Haiyan;Li Zhenhua;Zhao Yanhua

..............page:219-226

Research on Antioxdative Activity of Chicken Bone Paste Protein Hydrolysates
Yi Yuyan;Zeng Rongju;Lin Jianhai;Zhang Wen;Liu Zhibin;Rao Pingfan;Ni Li

..............page:119-123

Optimization of Process Technology for Enzymatic Modification of Hesperidin by Response Surface Methodology
Sheng Zhanwu;Jin Zhiqiang;Gao Jinhe;Ma Weihong;Sun Zhigao

..............page:202-210

Studies on Preparation and Selective Adsorption Property of New Para Red Functionalized Material
Song Jiaming;Xu Zhixiang;Wang Shuo;Chen Haihua

..............page:163-168

xin xi dong tai 2

..............page:177,186,192,201,210,218,232,244,266,277,284-288

Discriminatory Analysis of Shanxi Aged Vinegars with Different Geographical Origin Varieties by VIS/NIRS
Song Haiyan;QinGang;Lu Huishan;Zuo Yueming

..............page:267-271

Studies on the Preparation and Antioxidant Properties of Enzymatic Hydrolysate from Dasyatis akajei by Papain
Wang Bin;Yu Chunguang;Luo Hongyu;Qu Youle;Yang Liye

..............page:113-118

Studies on Pharmacokinetics of Effective Composition Kaempferol in Rape Bee Pollen in Rabbit
Yao Qiuping;Yu Daojin;Li Jian;Ma Yufang;Huang Yifan

..............page:159-162

Studies on the Inhibiting Effect of Five Isothiocyanats from Vegetable Seeds on the Growth of Human Lung Cancer Cells
Wang Nan;Shen Lianqing

..............page:67-72

xin xi dong tai 1

..............page:32,37,72,80,93,105,112,118,123,129,135,140,146,151

Study on Fermentation Technology of Green Plum Vinegar
Yang Ying;Xia Qile;Zheng Meiyu;Xing Jianrong;Lu Shengmin

..............page:130-135

Extraction and Characteristics of Hexanol-converting Enzyme in Apple
Zhu Jing;Shi Junling;Liu Yanlin

..............page:73-80

Optimization of Culture Medium for Producing α-Rhamnosidase and Naringinase by Aspergillus Niger DB056
Wu Shengshan;Cai Huinong;Su Wenjin;Ni Hui;Li Lijun;Xiao Anfeng

..............page:193-201

The Enzymatic Extraction,Isolation and Purification of Hyaluronic Acid from Squid Eyes
Lu Jiafang;Yang Jiayu;Wang Jing;Jin Miao;Ma Jinlian;Yang Wenge

..............page:88-93

Introduce of Trans Fatty Acids and Its Administrative Situation in Various Countries
Yang Hui;Li Ning

..............page:8-13

Present Situation and Production Process Control of Trans Fatty Acid in Edible Oil
Jiang Yuanrong;Xia Shuhua;Zhang Yuquan;Yu Jianguo;Yang Hong

..............page:53-59

Optimization of the Preparation Technique of Isothiocyanates(ITCs)from Broccoli Seed by Response Surface Design
Yuan Haina;You Yuru

..............page:178-186

A Review of the Research Progress on Trans Fatty Acids
Xie Mingyong;Xie Jianhua;Yang Meiyan;Deng Zeyuan

..............page:14-26

Studies on the Hypolipidemic Assistant Function of Polypeptides from Swine Blood
Fang Jun;Tian yun;Lu Xiangyang;Jiang Hongmei

..............page:147-151

Studies on the Antioxidant Activity of Physalis alkekengi Calyx
Wang Xiaowen;Zhang Lu;Ren Shitao

..............page:136-140

Determination of Biogenic Amines in Chinese Traditional Fermented Tofu by a High Performance Liquid Chromatography Method
Liu Zhenfeng;Wei Yunxiao;Zhang Jinjie;Sun Yujing;Liu Donghong;Ye Xingqian

..............page:253-259

Research on Influencing Factors of pH Value in Contents of Preserved Eggs during Pickling
Luo Fuyi;Lv wei;Zheng Liyu;Gong Huiran;Lin Bifen;Wang Qinxin

..............page:240-244

Studies on the Rapid Measurements of Soluble Solids Content in Nutmeg Melon by Near Infrared Diffuse Reflectance Spectroscopy
Yuan Lin;Xu Huaide;Li Yujin

..............page:272-277

Diversity Analysis of Microbial Community from the Fruit of Jujube Fruit Shrink Disease by PCR-DGGE
Hou Xiaojie;Cui Jianzhou;Li Zhengnan;Yu Zhanjing;Niu Xiaoke;Ran Longxian

..............page:260-266

Studies on Enzyme Immunosensor for Shigella Flexneri Based on Multi-Wall Carbon Nanotubes/Sodium Alginate Composite
Zhao Guangying;Zhan Xuejia

..............page:60-66

Survey of Trans Fatty Acids in Foods in Chinese Market
Fu Hong;Zhao Lin;Yang Lin;Li Zhen;Lai Donghua;Wang Zhiwei;Yuan Huijun;Cong Tao

..............page:48-52

Research on Optimization of Low-Temperature Drying Technology for Cultured Pseudosciaena Crocea
Dai Zhiyuan;Xu Yunlei;Wang Honghai;Ye Jing

..............page:211-218

Studies on Extraction,Purification and Partial Property of Protease from Tilapia Intestine
Guo Caihua;Chen Zhaohua;Lu Zhenhua;Yu Xiang

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

Adjusting the Industrial Structure to Ensure Sustained and Healthy Development of Soybean Industry
Shi Yanguo

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

Studies on the Preparation of Chicken Flavor from Chicken Fat Oxidized by Enzymatical Catalysis and Thermal Reaction
Zhong Qiu;Xie Jianchun;Sun Baoguo;Zheng Fuping

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

Health Risks of TFAs and Analysis of TFAs Content in Cooking Oil Products of Fast Foods in Taiwan
Lu Xun;Zhao Lin

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

The Optimization of Determination Condition of Passion Fruit Odors by SPME-GC-MS
Han Sufang;Ding Ming;Liu Yaqun;Chen Shunwei;Wang Lixia

..............page:278-284

Effects of 1-MCP Treatment Combined with Hypobaric Storage on Postharvest Physiology and Quality of Cuiguan Pear
Chen Wenxuan;Gao Haiyan;Chen Hangjun;Tao Fei;Zhou Yongjun;Mao Jinlin

..............page:227-232

Study on the Microbial Lipid Production from Fermentation of Food Products Waste Water by Lipomyces Starkeyi
Guo Shuxian;Wang Zhenwei;Liu Huan;Wang Dongmei;Xue Gang;Wang Hua

..............page:245-252

Study on Enzymatic Hydrolysis of Hesperidin and Naringin with Glycoside hydrolase
Zheng Meiyu;Lu Shengmin;Chen Jianbin;Xia Qile

..............page:141-146

Studies on the Enzymatic Hydrolysis of Silver Carp Meat Protein and Functional Properties of Its Hydrolysates
Guo Haonan;Yang Ronghua;Yuan Xiaoqing;Wang Honghai;Ye Jing;Dai Zhiyuan

..............page:106-112

Investigation of Trans Fatty Acids in the Raw Food Composed Chinese Diet
Deng Zeyuan;Liu Rong;Liu Dongmin;Li Jing;Hu Jiangning;Fan Yawei

..............page:38-47

Investigation of the Law and Control Technique of Cadmium Absorption and Accumulation of Agaricus Blazei Murrill
Xu Lihong;He Shali;Wu Yingmiao;Ye Changwen;Zhang Yongzhi;Wang Gangjun

..............page:152-158

Optimization of Fermentation Medium for Acidic Urease Producted by Klebsiella Pneumonia ssp using Response Surface Methodology
Fu Mingliang;Zhang Haifeng;Chen Miaomiao;He Guoqing;Chen Qihe

..............page:187-192

Studies on Control of Browning in Fresh-cut Bamboo Shoots
Chen Haiguang;Feng Weihua;Bai Weidong;Lin Hong

..............page:233-239

Optimization of Microwave-assisted Extraction Technology of Polyphenols from Apple Pomace by Response Surface Method
Bai Xuelian;Yue Tianli;Zhang Huawei;Gao Chao

..............page:169-177

Study on the Technology of Sea Cucumber Peeling by Papain Method
Chen Qing;Xu Zhibin;Li Jianrong

..............page:81-87