Academic Periodical of Farm Products Processing 2011 Issue 4 Alkaline Aroma Components in Different Type Tobacco

Alkaline Aroma Components in Different Type Tobacco
Cui Tao;He Shujie;Mao Duobin

..............page:83-85

Starch Foods of Anti-aging
Wang Lili

..............page:63-64,69

Optimization of Hydrolysis of Rapeseed Protein by Enzymes with Response Surface Methods
Ren Huan;Wang Yan

..............page:47-50

Evalution Studies on Uncertainty for Determination of Procyanidins in Health Food
Feng Jun

..............page:86-88,118

Practical Processing Technology of Fermenting Anli Pear Wine
Guo Yiru;Hu Yunfeng;Zhang Ke;Xiao Juan

..............page:93-94,98

Bacteriostasis of Lavender Essential Oil
Jiang Li;Wang Xiangwei;Jiang Ying

..............page:73-75

The Nutritional Ingredient Analysis of Salted Jelly Fish and Extraction of Collagen
Hao Gengxin;Yang Shen;Dai Yanbin

..............page:65-69

Effects of Different Additives on the Boiling Toleration and Sensory Quality of Frozen Dumpling Peels
Liu Gaomei;Wang Changqing;Liu Jialu;Guo Yandun

..............page:60-62

Investigation about Processing of Tomato Fermented Wine
Jing Hongliang;Wen Liangkui

..............page:51-53

Effect of Complex Thickener on Qualities of Instant Noodle
Wang Jian;Xia Yanbin

..............page:57-59

Isolation of Wine Saccharomyces Cerevisiae from Soil
Zhang Jinghui

..............page:76-78

Hydrolysis of Zein by Alkaline Protease
Chen Dongmei;Chen Mingxing;Yi Hailong;Li Jing

..............page:70-72

Research Advancement of Nattokinase-products
Liang Yibo;Ba Liang;Tang Xinyuan;Huang Xuan;Jiang Liwen

..............page:23-25

Progress of Reducing Chilling Injury on Storage of Fruits and Vegetables after Heat Treatment
Wang Libin;Liu Sheng;Feng Shuangqing;Yu Zhifang

..............page:38-42

Enzymolysis Process of Cocoa Liquor
Zhu Xinpeng;Yao Min

..............page:43-46

Research on Water Caltrop Vermicelli
Liang Jinli

..............page:95-98

Technical Study of Synchronous Degumming and Deacidification of Rice Bran Oil by Diethanol Amine
Li Xiaoyuan;Wu Weiguo

..............page:20-22,37

Cassia Seed Functional Jelly
Wang Yan;Su Yichan;Li Liang;Ren Yunhong

..............page:89-90

Nutrient Colored Bell Pepper Squid Sausage
An Yan;Guo Xiaohua;Ding Lixiao;Zhang Yongqin;Yuan Deshun

..............page:91-92,106

Effects of Pineapple Cultivator, Bactericide and Browning Inhibitors on Storage Quality of Fresh-cut Pineapple
Dou Tongxin;Meng Xiangchun;Zhang Aiyu;Zhang Zhaoqi

..............page:12-15,19

Antibacterial Action and Stability of Fifteen Kind of Chinese Herbal Medicine and the Compounds
Jiao Lei;Chai Mengying;Shi Mingsheng

..............page:26-29

Strengthening Content Construction Executing Double Certificate System Improving Double Certificate Quality
Zhu Zhanbin;He Ruiling

..............page:114-116

Exploration on the Reform of the Comprehensive Experiment of Wheat Milling
Lu Baoxin;Zhou Rui

..............page:110-111,120

Inserting the GS1 to HACCP System to Guarantee the Food Safety
Huang Yun;Zhao Luying

..............page:107-109

Research Progress on Non-enzymatic Browning of Fruit Juice and Influence Factors
Xu Huiyan

..............page:103-106

Reasearch Progress of Plant Polyphenols Classification and Biological Function
Yao Ruiqi

..............page:99-100

Determination of Aromatic Compositions in Three Kinds of Litchi Flowers by Headspace Gas Chromatography Coupled to Mass Spectrometry Method
Fang Changfa;Sun Ce;Qiao Fang;Gu Yaping;Zhang Xiangyang;Zhang Shufei

..............page:16-19

Optimized Research on Fresh-cut Processing and Preserving Techniques of Tangxin Pineapple
Meng Xiangchun;Dou Tongxin;Zhang Aiyu;Liu Yan

..............page:8-11

Processing Technology of the Active Lactobacillus Fermented Beverage from Millet
Yan Lili;Chen Zhongjun

..............page:54-56,62

Discuss on Reform and Exploration of Curriculum Teaching of Food Technology
Liu Lili;Zhu Wenxue;Kang Huaibin;Duan Xu

..............page:112-113

Development of Fermented Bacteria Low-salt SUFU
Liu Yunxian;Wang Minqi;Cheng Yongqiang;Shen Yueren;Cou Jianying;Satoru Nirasawa;Li Lite

..............page:4-7,46

Discussed on Practice Teaching Model of Food Technology
Li Mengqin

..............page:119-120

Quality Control on the Process of Undergraduate Design (Thesis) Innovation Mode of Food Science and Technology Specialty
Sun Shangde;Wang Jinshui;Yang Cuolong;Liu Wei

..............page:117-118

Analysis of Components in Extract from Herba Lysimachiae with GC/ MS and its Application in Tobacco Flavoring
Cheng Dong;Wang Xuewen;Wang Chengming;Sun Deping;Yao Yuanjun

..............page:30-32

The Analysis of Quality Evaluation Methods of Salted Egg
Dai Haoliang;Xu Mingsheng

..............page:79-82,85

Research Progress in Polysaccharide Detection of Health Products
Dai Yanyun

..............page:101-102,106

Research Progress of the Bile Salt Hydrolyses Enzymes in Lactic Acid Bacteria
Wang Dan;Liu Jingsheng;Liu Huimin;Zheng Mingzhu;Cai Dan

..............page:33-37