Journal of Chinese Institute of Food Science and Technology 2012 Issue 2 Effect of Different Cooking Methods on Sensory and Nutritional Quality of Celeries

Effect of Different Cooking Methods on Sensory and Nutritional Quality of Celeries
Peng Yan;Gu Weigang;Chu Yin;Wu Dan;Ye Xingqian;Liu Donghong;Chen Jianchu

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

Study on the Production of γ-Aminobutyric Acid by Two-step Enzymatic
Dai Fengyan;Miao Yelian;Chen Jieyu;Mi Zhen;Chen Quan

..............page:46-52

Studies on the Production of Ajoene during Garlic Processing
Zhou Guangyong;Miao Yelian;Chen Jieyu;Xu Xiaobian;Wu Qinyan

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

Screening and Structure Analysis of the Aptamer Against Tetrodotoxin
Shao Biying;Gao Xing;Yang Fang;Chen Wenbing;Miao Tingyu;Peng Juan

..............page:137-143

Optimization of Technology for Pressurized Solvent Extraction of Lentinan by Response Surface Method
Fan Xiaoliang;Li Xingnuo;Chu Chu;Zhang Zhenzhen;Yan Jizhong

..............page:98-104

Study on Selenium Modification and Antioxidant Activity of Lactic Acid Bacteria Exopolysaccharides
Yan Bingxiang;Pan Daodong;Zeng Xiaoqun

..............page:15-23

Preparation and Identification of Anti-Cry1c Protein Rabbit Monoclonal Antibodies
Ni Geng;Shen Jiner;Re Mila;Liu Na;Feng Jinsong;Zheng Xiaodong

..............page:131-136

Study on Stability of Monosodium Glutamate and Disodium Inosine-5\'-monophosphate +Disodium Guanosine-5\'-monophosphate (I+G) Added to Food
Wang Xiangyang;Jin Fei;Li Gang

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

Cloning of Acid alpha-Amylase Gene in Bacillus Subtilis XM-1 and Its Prokaryotic Expression
Hu Yuansen;Jiang Bingshen;Pan Tao;Li Cuixiang

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

Cold-air Drying Kinetic Characteristic of Pike Eel at Low-temperature and Low-relative Humidity
Zheng Haibo;Jiang Meidu;Fu Yuying;Zheng Haiying;Lu Haixia;Li Jianrong

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

Study on Extraction, Limited Enzymatic Hydrolysis and Antioxidant Activity of Tea Dregs Protein Complexes
Zhao Lina;Wang Shaoyun;Rao Pingfan;Jiang Yong;Huang Jiachi;Zhou Shaoqian

..............page:53-60

Determination of 19 Polychlorinated Biphenyls in Vegetables by GC-MS

..............page:151-157

Preparation and Characteristic Research of Diglyceride Microemulsion
Shou Tianxing;Chen Ying;Li Duo

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

Identification and Characterization of Monascus Sp.from Fujian Hongqu
Lv Xucong;Weng Xing;Han Miaokun;Zhang Wen;Rao Pingfan;Ni Li

..............page:88-97

Establishment of Chromatographic Control Fingerprint of Different Years Base Chinese Rice Wine by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)
Zhu Panwei;Zhou Jiandi;Liu Donghong

..............page:165-172

Identification and Molecular Mass Determination of Fragments from Corn Bran Hemicellulose
Geng Xin;Chen Haihua

..............page:191-195

Milk Protein Hydrolysis for Peptide Production and Reduce the Allergy of Milk Protein
Cao Xiaoyan;Pan Daodong;Peng Tao;Zeng Xiaoqun

..............page:7-14

xin xi dong tai

..............page:219-224,后插1,29,201,143,136,117,104,6

Isolation,Purification and Monosaccharide Analysis of Polysaccharide from Onion
Li Jin;Xu Huaide;Mi Linfeng

..............page:202-206

Rapid Detection of Total Bacteria Count in Milk by the Impedance Method
Zhang Aiping;Meng Ruifeng;Hou Shijuan;Tang Jiani;Liu Donghong

..............page:158-164

Isolation and Screening of Naringinase Producing Strain and Its Identification
Zhang Yi;Zeng Hongliang;Yao Hui;Zheng Baodong

..............page:196-201

Comparison of Protein Degradation Products in Pork Broth Cooked by Three Different Methods
Gu Weigang;Zhang Jinjie;Yao Yanjia;Ji Rong;Hu Yaqin;Chen Jianchu

..............page:178-185

Structural Characteristics and Immunological Activity of Glycosaminoglycan RG-1 from Ruditapes Philippinarum
Fan Xiuping;Wang Ruifang;Wu Hongmian;Wang Yanan;Hu Xueqiong;Lei Xiaolin

..............page:186-190

Inhibitory Effects of Chinese Yam Glycoprotein on α-Glucosidase in Vitro
Yang Rui;Han Tao;Wang Fugui;Li Liping

..............page:30-34

Electronic Nose Detection of Thermal Reaction Flavors from Different Processes
Zhu Liyun;Zhang Yongjun;He Jiemin;Jiang Jiaxin;Jin Hui

..............page:207-212

Study on the Immune Function of Two Medium Inonotus Obliquus (Fr.) Pilat Polysaccaride
Cai Jianxiu;Ge Qingxiu;Huang Shuqiong

..............page:35-40

Effect of BTH Treatment on Active Oxygen and Anti- oxygenized Enzyme Activity in Postharvest Mango Fruits from Different Varieties
Pan Yonggui;Liu Xinhua;Li Shouying

..............page:111-117

Research on Ultra-High-Pressure Extraction Technology of Falconoid from Sonchus Oleraceus L.with Response Surface Optimization
An Zhuo;Jia Changxi

..............page:105-110

The Research and Application Progress on Functional Strains for Fermented Vegetables
Lu Xiaoli;Ni Haifeng

..............page:1-6

Study on Rapid Detection Kit of Food-borne Pathogenic Bacterias by the Multiplex PCR
Wang Wenjuan;Zhou Mingdong;Jang Yanjun;Zhao Hongkun

..............page:144-150

Determination of Monosaccharide Composition in Dietary Fiber of Fruits in Northern China by GC Chromatography
Lv Mingxia;Li Yuan;Zhang Fei;He Tongsen;Hou Dong;Wang Yang;Cui Tong

..............page:213-218

Study on Recognition Model for Wild Wu Tai Mushroom Based on the Chemical Composition of Near Infrared Spectral Diagnosis
Liu Yang;Wang Tao;Zuo Yueming

..............page:173-177

Studies on Immunosensor for Enterobacter Sakazakii Based on Multi-Wall Carbon Nanotubes/SDBS and Thionine
Zhang Xiao;Dou Wenchao;Zhao Guangying

..............page:124-130

Study on Antioxidant Activity of Ethanol Extract and Its Different Polarity Fractions from Rubus Chingii Hu
Wu Fenghua;Liu Xiangzhen;Yang Huqing;Mao Xiaohui

..............page:24-29