Journal of Chinese Institute of Food Science and Technology 2012 Issue 6 Key Technology Innovation and Application of Soybean Intensive Processing

Key Technology Innovation and Application of Soybean Intensive Processing
Jiang Lianzhou;Zhao Mouming;Chen Fusheng;Hou Juncai

..............page:1-8

Acute Oral Toxicity and Bacterial Translocation Evaluation of Lactobacillus Plantarum C88
Huang Li;Li Shengyu;Zhao Yujuan;Zhang Xu;Zeng Xianpeng;Yang Zhennai

..............page:9-15

Study on the Antioxidant Activity of Ethanol Crude Extracts from Mycella of lnonotus Obliquus
Xu Lixuan;Cai Jianxiu;Yue Zhiling

..............page:48-55

Study on the Autolysis and Enzymatic Hydrolysis of Shrimp Protein
Ye Weijua;Wu Shaohui;Yu Xin

..............page:36-41

Rapid Detection of Honey Adulterated with Beet Syrup by Raman Spectroscopy: a Feasibility Study
Li Shuifang;Shan Yan;Yin Yong;Zhou Zi;Ling Guowei

..............page:148-153

Card Assay for the Detection of Organophosphate and Carbamate Pesticides of Fruits and Vegetables
Liu Chang;Lu Lei;Li Shuqian;Chen Fusheng

..............page:154-158

RapidDetermination of Pork Freshness Attributes by Near Infrared Spectroscopy
Wang Li;Liu Zhaofeng;Li Jianrong

..............page:159-165

Optimization of PCR Assays of Major Foodborne Pathogens and Their Application in Investigation of Pathogen Contamination in Chilled Pork
Zhang Peipei;Liu Yuan;Fang Chun;Shan Ying;Chen Jianshun;Fang Weihuan

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

Analysisof Volatiles in Twelve Common Species of Bee Pollen by Gas Chromatography-Mass Spectrometry Combined with Simultaneous Distillation and Solvent Extraction
Yang Kai;Xing Chen;Hu Junrong;Sun Peilong;Ye Xingqian

..............page:183-190

Determination and Separation of Histamine in Shredded Squid by Capillary Electrophoresis with Electrochemical Luminescence Detection
Qian Yongqiang;Shen Junbing;Wang Li

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

Analysisof Element Content for Oryza Sativa L.with Trans-Antifungus Gene
Yao Qinghua;Song Yongkng;Chen Lihua;Li Yueren

..............page:212-217

Studyon Two Evaluation Methods of Odor-active Compounds in Hami Melon: Frequency Detection-Gas Chromatography-Olfactometry Method and Odor Activity Value Analysis
Pang Xueli;Hu Xiaosong;Liao Xiaojun;Sun Zhiiian;Zhang Mingwei;Wu Jihong

..............page:174-182

Study on Moisture Status Change of Ready-to-eat Shrimp During Storage
Cui Hongbo;Xue Yong;Su Wei;Li Zhaojie;Xue Changhu

..............page:198-203

Quality Evaluation of Mid-early Maturity Apple Chips Based on Principal Component Analysis
Wang Pei;Liu Xuan;Bi Jinfeng;Bai Shasha;Gong Liyan;Wang Xuan

..............page:204-211

Identification of Endophytic Bacterium WHG1 in Ficus Carical and Isolation of Its Antimicrobial Protein
Zhang Xin;Zhang Fengying;Chen Weiping

..............page:102-108

Preparing Ferrous Chelating of Hairtail Protein Hydrolysate (Fe-HPH) with High Antibacterial and Antioxidant Activity by URrafiltration
Lin Huimin;Deng Shanggui;Pang Jie;Zhang Bin

..............page:16-21

The Application and Research Progress of Chromatin Immunoprecipitation
Li Ling;Yang Pengyue;Zhu Benzhong;Fu Daqi;Tian Huiqin;Luo Yunbo

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

Inactivation and Inactivation Kinetics Models of Microorganisms in Peach Juice by High Hydrostatic Pressure
Tan Xiyao;Liao Xiaoju;Zhang Yan;Wu Jihong

..............page:109-112

Isolationof Polypeptide Components of Meretrix Meretrix Linnaeu and Their Antioxidant Activities
Li Hesheng;Liu Zhiyong;Wang Hongfei

..............page:30-35

Study on Technology of Extracting Polyphenol from Pomegranate Peel by Enzymic Treatment
Wang Huabin;Wang Shan;Fu Li

..............page:56-65

Research on Application of Microorganism Xylanases in Food Industry
Li Jinchun;Yang Ran;Li Xiuting;Song Huanlu;Zhu Yunping

..............page:133-140

Optimization of Process Conditions of Tea Saponin Degradation by Fermentation
Ding Lixia;Li Jilie;Zhong Haiyan

..............page:71-79

Studies on the Preservation of Chilled Pork by Mixture Natural Preservatives Solution
Hao Jiaomin;Ma Lizhen;Wang Rufu;Yang Hua

..............page:113-119

Selection High Dough Fermentation Performance Strains from Tibetan Kefir and Growth Condition Optimization
Meng Li;Ma Yongkai;Li Yanli;Qiu Xianping;Dong Jing;Han Dequan

..............page:96-101

Classification of Fresh Goat Milk at Different Storage Temperature Based on Electronic Nose by Fisher
Zhang Hongyan;Ding Wu

..............page:166-173

Investigationof Anti-oxidation and Immune Regulatory Function of Flavonoids Extracted from Tartary Buckwheat Chaff
Xu Xiaoqun;Liu Zhifang;Huo Nairui;Tian Xia;Zhao Yuan;Lei Tingting

..............page:42-47

xin xi dong tai

..............page:15,21,29,35,41,47,55,65,70,79,101,119,123,132,140,

Comparison of Soxhlet and Ultrasonic Extraction of Hersperidin from the Peel of Sweet Oranges
Tan Anqun;Wu Houjiu;Wang Hua;Sun Zhigao;Huang Xuegen;Ma Yaqin;Guo Li

..............page:80-87

Associations of κ-Casein Genetic Polymorphism with Milk Processing Characteristics
Ren Daxi;Chen Youliang;Miao Shuying;Zhang Shichang;Liu Jianxin

..............page:66-70

Prepartion of Xylitol Konjak Jelly
Liu Fangzhu;Tu Zhenhua;Feng Lin;Kang Yin;Sun Lijuan;Liang Shaolong

..............page:120-123

Optimization of Ultrasonic-Assisted Extraction Technology of Protein from Ginkgo Biloba
Li Panpan;Dong Haizhou;Liu Chuanfu;Wang Zhaosheng;Zhang Peng

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

Purification and Characterization of an Aminopeptidase with Highest Preference for Lysine from Paralichthys Olivaceus Skeletal Muscle
Chen Xi;Cai Qiufeng;Liu Guangming;Su Wenjin;Cao Minjie

..............page:22-29