Journal of Chinese Institute of Food Science and Technology 2012 Issue 1 Antibacterial Properties of Trichoderma Viride on Colletotichum gloeosporioides Penz.of Mango

Antibacterial Properties of Trichoderma Viride on Colletotichum gloeosporioides Penz.of Mango
Feng Weihua;Lun Jiaxin;Jiang Yu;Yu Xin

..............page:99-104

Batch Fermentation Kinetics of Naringinase Producing Strain Penicillium sp.1523
Li Jilie;Cui Peiwu;Li Zhonghai

..............page:32-37

The Effect of the Amount of Wheat and Wheat Malt on Non-starch Polysaccharides and Protein Components in Wort
Geng Yun;Du Jinhua;He Guifen;Du Runzi;Guo Mengmeng

..............page:91-98

Properties of Edible Film Base on Agar and Maltodextrin Blends
Cheng Wenjian;Ye Xingqian

..............page:65-70

Research on Biodiversity of Yeasts Associated with Hongqu Glutinous Rice Wine Starters and the Traditional Brewing Process
Lv Xucong;Weng Xing;Huang Ruolan;Zhang Wen;Rao Pingfan;Ni Li

..............page:182-190

xin xi dong tai

..............page:9-9,24,37,45,51,58,70,111,159,175,181,197,205,221-

Enzymatic Hydrolysis of Mussel (Mytilus edulis) Protein and Antioxidant Activity of Hydrolysates
Zhang Yanping;Dai Zhiyuan;Zhang Hong

..............page:10-18

Multiplex Fluorescence Quantitative PCR Detection of Food Contaminative Bacteria
Shao Biao;Huang Weidong;Zhou Mingdi;Wang Shaoyun

..............page:176-181

Recent Advances of Carotenoids Bioactivities
Sun Yujing;Qiao Liping;Zhong Liezhou;Ye Xingqian

..............page:160-166

The Research on the Anti-ultraviolet and Microwave Radiation Effect of Billberry
Chen Sha;Zhang Fengying;Luo Qiushui;Chen Weiping;Tu Jin

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

The Effect of Preservatives, Disinfectants and Ozone on Shelf Life of Banana
Wang Xiangyang

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

The Study on Corn Starch / Polyvinyl Alcohol Composite Films Modified by Nano-SiO2
Jia Yunzhi;Chen Zhizhou;Chi Jian

..............page:59-64

Primary Study on the Volatile Flavor Compounds of Low-Salt Chinese Cured-Meat of Accelerated Maturtion
Feng Caiping;Liu Meiyu;Zheng Lihong;Guo Huiyuan;Ren Fazheng

..............page:206-212

Study on Water-holding Capacity of Frozen Pork in Thawing and Processing
Lv Yu;Zang Mingwu;Shi Zhiiia;Shen Si;Qiao Xiaoling

..............page:148-152

Bacteriostatic Action of Liquorice Extract Against E.coli O157∶H7 in Dried Bean Curd and its Fresh Keeping Action
Wang Wei;Geng Fei;Hu Xiao;Zhou Tao

..............page:105-111

Kiwifruit and Additives Improved and Enhanced Nutritional Quality of Noodles
Liu Zhande;An Chengli;Zhang Gaisheng;Yang Mingming;Tang Tao

..............page:83-90

Separate and Indentify Penicillium Viridicatum from Small Fried Food of Miledwed
Liao Yonghong;Ren Wenya;Liu Mengmeng;Xu Jin

..............page:167-175

Effects of Anthrquinones Treatments on Postharvest Physiology and Storage of Suichuan Kumquat Fruits
Wang Shujuan;Chen Ming;Chen Jinyin

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

Effect of MeJA Treatment on Antioxidant Activity of Postharvest Loquat Fruit
Chen Wei;Jin Wenyuan;Yang Zhenfeng;Cao Shifeng

..............page:112-117

Study on Reaction Conditions for Immobilized Lipase Synthezing Retinol Palmitate by Transesterification
Liu Yuan;Ni Hui;Cai Huinong;Xiao Anfeng;Su Wenjin

..............page:75-82

Study on Phosphate-Dissolving Ability of Organic Phosphate Bacterium PSB-2
Hu Qingping;Xu Jianguo

..............page:71-74

Prediction of Effect of Temperature on Water Loss of Common Bean during Shelf-life Using Arrhenius Model
Tian Weina;Zhao Xiuwen;Yang Lin;Cao Jiankang;Jiang Weibo

..............page:137-140

Comparative Study on the Chemical Components of Yunnan ‘ZiJuan\' Sun-dried Green Tea and Daye Sun-dried Green Tea
Wang Qiuping;Gong Jiashun;Zhang Hui

..............page:213-220

Chemical Modification and Active Site of Xylanase from Streptomyces Rameus L2001
Li E;Li Xiuting

..............page:25-31

Microwave-assisted Extraction of Flavonoids from Leaves of Toona Sinensis
Li Xiuxin;Wang Jianhua;Liu Lili;Yu Zhongdong

..............page:46-51

Research on the Response Surface Optimization of Extraction Technology of Morus Polyphenolic Compounds
Ding Shuanghua;Ye Libin;Chen Wei;Li Jianrong

..............page:52-58

Correlation Among Changes of Freeze-dried Shrimp during Storage
Cui Hongbo;Su Wei;Xue Changhu;Xue Yong

..............page:141-147

State-of-art and Analysis of the Food Safety Emergency Popularization of Science and Technology
Mo Yingjie;Wu Jiafeng;Yao Weirong;Sang Yaxin;Fang Xiang;Wang Jing

..............page:153-159

Discrimination and Analysis of Seven Kinds of Fermented Flour Paste by Electronic Nose and Electronic Tongue
Zhang Yuyu;Huang Mingquan;Chen Haitao;Zheng Jingzhou;Sun Baoguo;Li Quanhong

..............page:198-205

The Preparation of Small Peptides Nutrient Solution by Enzymatic Method from Ostrea Gigas Thunberg Meat
Fang Fuyong;Lu Zhigang;Miao Yanli;Hu Shiwei;Huang Yong;Song Wendong

..............page:38-45

Establishment of Chromatographic Control Fingerprint of Different Years Completed Chinese Rice Wine by GC-MS
Zhu Panwei;Zhou Jiandi;Liu Donghong

..............page:191-197

Free Radical Scavenging Activities and Antibacterial Activity of Enzymatic Hydrolysates Protein Ferrous Chelates Peptides from Several Low Value Fish of Zhoushan Sea Area
Lin Huimin;Zhang Bin;Deng Shanggui;Tang Yan;Chen Danjie

..............page:19-24

Development Status and Trends of Basic Research in Food Nutriology According to Analyses of Application and Foundation of National Natural Science Foundation of China
Yang Xinquan;Lv Shumei;Peng Xichun;Jiang Zhengqiang;Zhang Yali;Tian Hongyu

..............page:1-9