Academic Periodical of Farm Products Processing 2011 Issue 5 Analysis on Chemical Constituents of Essential Oil from Citri Grandis by GC-MS

Analysis on Chemical Constituents of Essential Oil from Citri Grandis by GC-MS
Wu Hong;Shen Yonggen;Cai Zhipeng;Fan Shaowu

..............page:90-91

The Processing Conditions and Characters of the Formula Whole Egg Powder
Tong Qigen;Zhao Yutong;Zhang Yan

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

The Research Status on Tricholoma Mongolia Polysaccharide
Ren Qiwei;Wu Xiaotong;Bai Jing;Li Cuiying;Chen Meilan;Han Suting

..............page:28-31

Development of Mass Spectrometer and its Application in Food Industry
Fu Chengcheng1;Zheng Zhanwei1; Guo Yurong1;Cao Xiaoyi2

..............page:69-72

Effect of Thermal Treatment on Non-enzymatic Browning of Chinese Jujube Juice
Xu Huiyan

..............page:39-42

Quick-frozen Noodles Technology Optimization
Sui Jixue;Li Heping;Wang Bin;Wei Jianchun;Dang Meizhu

..............page:45-48

zhong guo ji xie gong cheng xue hui bao zhuang yu shi pin gong cheng fen hui zhong guo nong ye ji xie xue hui nong fu chan pin jia gong fen hui zheng ji 2011 nian xue shu nian hui lun wen
tian heng zeng

..............page:112

Purification of Proteins in the Corn Soaked Fluid
Lin Dandan;Cao longkui

..............page:49-51

Research Progress in Methionine Strains Breeding
Cheng Li;Min Weihong;Jia Yanming;Fang Li;Liu Jingsheng

..............page:73-77,80

Application Progress of Simulated Moving-bed Chromatography Technology
Li Hongfei1;2;Li Liangyu2;Zhang Liping 2;4;Wang Xuequn2;* Feng Xingyuan 2;3

..............page:62-65

Study on the Method of Enzymatic Hydrolysis Cheese and Flavor Compounds Analysis
Zhu Xinpeng 1;Yao Min2

..............page:56-58

Technology for Processing of Non-fried Instant Wonton of Instant Staple Food
Wang Jian;Xia Yanbin;Yang Ajing

..............page:52-55

Discussion on Importance of the Design Quality on Food Engineering Professionals and Traning Methods
Guo Weiyun;Xiao Fugang;Li Lingle;Wang Deguo;Jia Xiaohong

..............page:118-120

Determination of pH Value in Total Particulate Matter of Cigarette Mainstream Smoke
Xu Shilei1;Huang Taisong1;Liu Zheng1;Hu Chao1;* Zhang Junsong2

..............page:97-99

The Research and Exploration of Food Technology Experiment Teaching Reform
Zhu Wenxue;Zhang Huiyun;Kang Huaibin

..............page:110-112

The Research Progress of Solution Crystallization Methods
Mi Yan;Liu Jingshen

..............page:4-6

Discussion on the Improvement of Food Talent Education Pattern in University
Zhang Haisheng;Zhang Baoshan;Li Xiaoping

..............page:108-109

The Processing of a New Feizi Fruitcake
Cao Huling;Chang Xia

..............page:105-107,112

Key Technology of Processing for Shaddock Peels Tea
Huang Xiujuan

..............page:59-61

Review on Food Safety Problems of Peanut Products
Lei Song;Xu Mingsheng;*Feng Jianxiong

..............page:66-68

Anti-mold Preservative of Organic Citrus
Shen Shuanggui;Fang Beishu;Dong yisheng

..............page:26-27,35

The Relationship between Physicochemical Property and Alveogram Characters of Wheat Deteriorated by Rain before Harvest
Du Xiaozhou;Gu Shuqin;* Lu Daxin;Yang Dong;Li Liang

..............page:19-22,42

Mutation Breeding of Fermentating Xylose High-yield Ethanol Yeast Strains
Xie Huiming1;2;Min Weihong1;Zhang dan1

..............page:32-35

Current Situation and Countermeasures of Edible Oil Quality Safety in China
Liu Tianyi

..............page:78-80

ya zhou shi pin zhuang bei lun tan zuo di 7 jie ya tai di qu gan zao hui yi

..............page:6

Processing Technology of Series of Prunus Jam
Tian Jinqiang1;2;Lan Yanping1;Wang Qiang2;* Zhou Liandi1

..............page:43-44,48

Synthesis of Hydroxypropyl Starch
Xu Zhong;Zhao Dan

..............page:7-9

Nutritional Elements and Functional Characters of Cranberry
Guo Jia;Ding Qingbo

..............page:100-104

Teaching Mode of Food Packaging Science by Regionalizating
Wang Ying1;Yang Haiyan1;Zhang Xinxi2;Hu Ruilan1

..............page:113-114

di ba jie quan guo nong chan pin zhu cang jia gong ke ji jiao liu da hui zuo di er jie ke ji cheng guo zhan
he lin

..............page:89

Research Progress of Plant Polyphenol in Methods for Extraction and Isolation
Yao Ruiqi

..............page:84-85

Analysis of Aroma Components in Carambola Wine by SPME-GC/MS
Guo Xiya1;Zhang Liling2; Huang Luqiang3

..............page:92-94,99

Extraction and Functional Characteristics Analysis of Dietary Fibers
Ma Li;Chen Yongzhong;Chen Longsheng

..............page:15-18

The Trend Judgment for Market Characteristics of Agricultural Processing Industry in China
Zhang Li

..............page:81-83,85

Removal of Glucose from Xylose Corn Seed-coat Acid Hydrolysis by Yeast Fermentation
Li Ye;Cao Longkui

..............page:36-38

SWOT Analysis of Agro-processing Industry in Guangxi
Li Mengru

..............page:86-89

Estabishment of Enzyme Linked Immunosorbent Assay(ELISA) for Deoxynivalenol (DON) in Corn
Luo Ruifeng;Ministry of Agricultum P.R.CHINA;Shihezi XingJing 832000;China)

..............page:95-96,109

Practices on Teaching Reform of CAD/CAM Engineering Application Based on Working Process
Wang Yingbo

..............page:115-117,120

Preparation of Hydroxyl Radical Scavenging from Tuna Head Protein by Enzymatic Hydrolysis
Ke Hongqiao;Yang Ping;Hong Pengzhi

..............page:10-14,18