1008-9578
2016 Issue 3
Advance research on extraction technology of oil and protein from rice bran
XIAO Xin-jin;,LI Yang-yang;,ZHONG Sheng-hua;
XIAO Xin-jin;,LI Yang-yang;,ZHONG Sheng-hua;
..............page:1-4
Research progress on the starch noodle
HU Xiao-rong;,LIAO Lu-yan;
HU Xiao-rong;,LIAO Lu-yan;
..............page:5-7
Effects of three cyclodextrins on physicochemical properties and digestibility of sweet potato starch
LI Xue-hong;,CHEN Zhi-jing;,LU Yong;,NIE Yu-hong;
LI Xue-hong;,CHEN Zhi-jing;,LU Yong;,NIE Yu-hong;
..............page:8-11
Distribution characteristics of full-fat peanut protein in AOT/isooctane reverse micelles
WANG Li-min;,CHEN Fu-sheng;,LIU Kun-lun;,YIN Li-jun;
WANG Li-min;,CHEN Fu-sheng;,LIU Kun-lun;,YIN Li-jun;
..............page:12-16
Optimization of the process of extracting pectin from almond skin by acid
LI Yu-feng;,LIU Mei-rong;,ZHANG He;
LI Yu-feng;,LIU Mei-rong;,ZHANG He;
..............page:17-18
Study on the correlation of size distribution of system flour and moisture state and its quality
CHEN Cheng;,WANG Xiao-xi;,MA Sen;,LI Tian-tian;
CHEN Cheng;,WANG Xiao-xi;,MA Sen;,LI Tian-tian;
..............page:19-23
Study on antioxidant activity of brown rice during gemination
LIU Ya-qing;,WU Yue;,LIN Qin-lu;,XU Hong-li;
LIU Ya-qing;,WU Yue;,LIN Qin-lu;,XU Hong-li;
..............page:24-27
Effect of cold and hot pressing on quality of double-low rapeseed oil
YAO Ying-zheng;,DONG Ling;,LI Jian;,ZHU Yu;
YAO Ying-zheng;,DONG Ling;,LI Jian;,ZHU Yu;
..............page:28-31
Influence of enzymatic hydrolysis of sesame cake to Maillard reaction flavor of fragrant sesame oil and process optimization
WANG Bin;,HU Chuan-rong;,HE Dong-ping;,LIU Ling-yi;
WANG Bin;,HU Chuan-rong;,HE Dong-ping;,LIU Ling-yi;
..............page:32-36
Research on the process of ultrasound-assisted extraction and characterisation of oil from crayfish waste
ZHAO Li;,GU Zi-xuan;,CHEN Jun;,BAI Qing-yun;
ZHAO Li;,GU Zi-xuan;,CHEN Jun;,BAI Qing-yun;
..............page:37-41
Goose oil extraction and physical and chemical index analysis
SUI Ming;,YAO Rui-ling;,YU Cai-xia;
SUI Ming;,YAO Rui-ling;,YU Cai-xia;
..............page:42-45
Effects of corn bran fibers on the protection of Lactobacillus during freezing-drying process
ZHOU Zhong-kai;,LI Ying;,WANG Jun-xuan;
ZHOU Zhong-kai;,LI Ying;,WANG Jun-xuan;
..............page:46-49
Study on the diatomite decoloration process of rice residue protein
JIN Wei-li;,ZHENG Guo-dong;,LI Dong-ming;
JIN Wei-li;,ZHENG Guo-dong;,LI Dong-ming;
..............page:50-52
Process optimization of degumming iron walnut oil by phospholipase C
ZHOU Li;,WU Shu-tong;,HE Dong-ping;,LIU Ling-yi;
ZHOU Li;,WU Shu-tong;,HE Dong-ping;,LIU Ling-yi;
..............page:53-56
Optimization of extraction technology of polysaccharide from Panicum miliaceum by response surface methodology
FENG Xi;,ZHU Ai-shi;,LIU Shan-shan;
FENG Xi;,ZHU Ai-shi;,LIU Shan-shan;
..............page:57-60
Influence of roasting conditions on the quality of sesame oil
REN Yong;,WANG Xue-de;
REN Yong;,WANG Xue-de;
..............page:61-64
Analysis of aroma components in sage oil by GC/MS combined with retention index
LI Yuan-dong;,DUAN Yan-qing;,WANG Hong-xia;,XIA Jian-jun;
LI Yuan-dong;,DUAN Yan-qing;,WANG Hong-xia;,XIA Jian-jun;
..............page:65-68
High-sensitivity detection and quantification of oxidized triacylglycerol using HPSEC-GC/MS
SUN Yi-wen;,JIN Qing-zhe;
SUN Yi-wen;,JIN Qing-zhe;
..............page:69-71
Effect of the ripening ways on the content of acrylamide in the flour products
DOU Kang-ning;,ZHAO Li-fang;,WANG Fei;
DOU Kang-ning;,ZHAO Li-fang;,WANG Fei;
..............page:72-74
you zhi she bei yun ping tai xi tong yan zhi gai shu
zeng fan zhong ;, ni xun lei ;
zeng fan zhong ;, ni xun lei ;
..............page:75-76
Study on microwave-assisted extraction of polyphenols from kiwifruit leaves and its antioxidant activites
WANG Xiao-qun;
WANG Xiao-qun;
..............page:77-80
Study on extraction process of polysaccharides from loquat leaf
SUN Wei-wei;,XIONG Guo-xi;,QI Fu-you;,CHEN Sheng;
SUN Wei-wei;,XIONG Guo-xi;,QI Fu-you;,CHEN Sheng;
..............page:81-84