Journal of Chinese Institute of Food Science and Technology 2011 Issue 7 Optimization of Golden Pear Vinegar Fermentation Condition by Response Surface Methodology

Optimization of Golden Pear Vinegar Fermentation Condition by Response Surface Methodology
Han Xiaoqing;Wang Ran;Wu Hao;Wang Jia;Xiao Junxia;Wang Chengrong

..............page:124-132

Study on Characteristies of Peroxidase and L-Phenylalanine Ammonia-lyase and Inhibitory Condition in Carrot
Fan Teng;Dong Haizhou;Wang Zhaosheng

..............page:22-28

Control of Specific Spoilage Organisms in Vacuum-Packaged Cooked Meat Products
Han Yanqing;Xu Baocai;Xu Xinglian;Zhou Guanghong

..............page:148-156

Quality Control on Germinated Brown Rice Yoghurt Rich in Ferulic Acid- and γ-GABA
Geng Xin;Du Jiang;Xiao Junxia

..............page:74-80

Study on the Hypolipidemic Function of Polysaccharides from Sea Cucumber Alimentary Canal
Jiang Xin;Xu Jing;Li Yanyan;Ding Jingfeng;Su Xiurong

..............page:46-49

Preparation of Immunoaffinity Column of Polycional Antibody Against 1-Dehydro-17a-methyltestosterone
Xu Yan;Wang Yun;Zhang Xun;Wu Jtuan;Dong Ying

..............page:195-199

Study on the Pre-treatment Methods for Detection of Malachite Green, Crystal Violet and Their Metabolites in Farmed Aquatic Products
Zheng Yuejin;Li Hao;Ling Qing;Liu Shuai;Gao Xiaoyao;Shen Xiaomiao;Rao Pingfan

..............page:200-207

Antioxidant Activity of Flavonoids Extracts from Different Varieties of Chinese Bayberry by Chemiluminescence
Li Peipei;Qi Xiangyang;Luo Tong;Liu Bin

..............page:190-194

Research on the Extrusion Technology Conditions and Physical and Chemical Properties of Corn
Ran Xinyan;Dong Haizhou;Liu Chuanfu;Lu Rui

..............page:140-147

LC-MS/MS Method for the Determination of Acrylamide in 11 Varieties of Fresh-cut Fried potato chips
Cheng Jianghua;Wang Wei;liao Huajun;Zhou Beibei;Yang Song;Fu Guangjun;Yah Xiaoming

..............page:176-180

Studies on Optimization of Medium for Bacteriostasis by Trichoderma Viride
Huang Xuelian;Yu Xin

..............page:133-139

Extraction of Resveratrol from V.Pseudoreticulata Peel and Study on the Antioxidation Activity
Liu Linli;Wang Yuejin

..............page:185-189

Effects of Induced Resistance by Thermally Stimulated and UV-C on Mango and Inquisition of Mechanism
Wu Jiansheng;Yao Yongfang;Yu Xin

..............page:67-73

Simultaneously Production of Astaxanthin and Functional Oligosaccharide by Phaffia Rhodozyma JMU-MVP14 Strain
Shao Man;Ni Hui;Cai Huinong;Xiao Anfeng;Hong Qinglin;Su Wenjin

..............page:4-13

Acid Production Characteristics of Luminescent Lactococcus Lactis Transformed with Lux Genes
Guo Shanguang;Jiang Aimin;Yang Gongming;Wang Haifeng;Mansel W. Griffiths

..............page:29-35

Study on the Inhibitory Action of R-Polysacchsrides Against Colletotrichum Gloeosporioides of Litchi
Zhou Lingling;Gao Haiyan;Li Biao;Pei Wei;Wang Wenhong;Yin Jingyuan

..............page:61-66

Microwave-assisted Extraction of the Polysaccharide with Antioxidant and Anti-angiogenesis Activity from the Cartilage of Raja Porosa
Luo Hongyu;Wang Bin;Feng Gang;Qu Youle

..............page:14-21

Study on Preventive Effect of Tea Plant Flower on Obesity and Hyperlipidemia of Rats
Ling Zejie;Xiong Changyun;Han Quan;He Puming

..............page:50-54

Quality Parameters Detection of Jinhua Ham during Processing by FT-NIR Spectroscopy
Wang Li;Han Xiaoxiang;Xu huan;Li Jianrong

..............page:181-184

xin xi dong tai

..............page:后插1,中插1-中插6

Release Kinetics of Trans-Cinnamaldehyde from Cinnamon Oii/Alginate Antimicrobial Films
Lv Fei;Ye Xingqian;Ding Yuting

..............page:36-40

Drug Resistance of Escherichia Coli Strains Isolated from Animal Food
Liu Shuliang;Zhang Xiaoli;Han Xinfeng;Wang Xiaolan

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

Optimization of Kojic Acid Fermentation Medium by Response Surface Methdology
Zeng Baiquan;Xie Xiyu

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

The Ideas about Modernization Development of Chinese Traditional Meat Foods
Li Hongjun;Shang Yongbiao;He Zhifei;Tang Jun;Xia Yangyi;Zhang Yuhao

..............page:1-3

Optimization of Medium for AMP Production from Lactobacillus Paracasei HD1.7 by Response Suface Methodology
Ge Jingping;You Tian;Gao Xianjun;Yuan Tingting;Sun Hongbing;Ping Wenxiang

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

Study on Preparation Conditions of Sea Cucumber Polysaccharide with Low Protein by Enzymolysis
Su Wei;Chang Yaoguang;Zhang Cuiyu;Cui Hongbo;Xue Changhu

..............page:95-101

Evaluation on Anti-inflammatory and Immunoregulatory Activity of Gastrodin Biosynthetized by Armillaria Luteo-virens Sacc
Feng Yu;Zhang Haifeng;Fu Mingliang;Liu Xiaojie;Dong Yachen;Chen Qihe

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

Optimization of Extraction Technology of Total Flavonoids from Blackberry Leaves using Response Surface Methodology
Liu Xiaoli;Zhou Jianzhong;Zhu Jiana;Meng Lu

..............page:89-94

Antibacterial Characteristics of Trichoderma Viride Metabolites on Colletotichum Gloeosporioides Penz of Mango
Feng Weihua;Wu Peixia;Jiang Yu;Yu Xin

..............page:55-60

Optimization of CEP Extraction Conditions from Lactobacillus Casei and Its Hydrolysis Characterization
Pan Daodong;Tong Min;Wu Zhen

..............page:102-109

Antibiotic Profile of Vibrio Parahaemolyticus and Its Resistance to Cephalosporins
Ye Lingqiong;Chen Wanyi;Liu Weibing;Wang Dapeng;Zhou Min;Shi Xianming

..............page:157-162

Optimization of Vacuum Microwave Drying Technology for Sweet Potato Chips
Jiang Ning;Liu Chunquan;Li Dajing;Jin Bangquan

..............page:81-88

Study on Detection of Peroxide Value in Edible Oils Using FTIR Spectral Reconstitution Technique
Yu Xiuzhu;Du Shuangkui;Li Zhixi;Zhng Jingya

..............page:169-175