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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Science and Technology of Food Industry
1002-0306
2006 Issue 12
Extraction of polysaccharide from the tuber of Dioscorea opposite Thunb
xu qin ; xu zeng lai ; shen zhen guo ; shi yun yun
..............page:117-118,121
Sterilization condition optimization for Bacillus subtilis in the process of jelly production
mo mei hua ; wang kai kun ; peng zhi guang
..............page:119-121
The differences in unsaturated fatty acids extracted by different two solvent systems from Phaeodactylum tricornutum
yao ling ; hu ping ; hu zuo juan ; li zuo ; xu zuo
..............page:114-116
Preparation of fish sausage with Tofu
meng hong chang ; fan jun hao ; yang yu juan
..............page:112-113,116
Study on the thermal stabilization of transglutaminase in the presence of proteins and polypeptides
rong shao feng ; gao hong liang ; chang zhong yi ; bai jun hua ; zuo wei zuo
..............page:95-97,103
Study on gelatinization characteristics of rice starch gelatinized by microwave
xu yong liang ; cheng xue xun ; chen jian feng ; zhao si ming
..............page:98-100,103
Selection of a solvent for the crystallization of lycopene
li fang ; kong ling ming ; feng zuo shan
..............page:101-103
Extraction of collagen from tendons
li er feng ; he xiao wei ; luo zhi gang ; zhong yong jun
..............page:104-106
Effect of extraction conditions on total flavones of Ampelopsis grossedentata
li zhong hai ; zhang xiao xiao ; sun chang bo ; zhong hai yan
..............page:107-109,111
Extraction of transferrin from hen egg white
wang qing hua ; zhong xi e ; lv zhen yue
..............page:110-111
Solid fermentation conditions for bacillus natto and product composition analysis
zu guo ren ; kong fan dong ; liu yang ; wang cong ; wu di
..............page:122-124
Optimization of protein extraction technology from peanut dregs
zhang wei ; xu zhi hong ; sun zhi da ; wei zhen cheng
..............page:125-127,131
gong tong cu jin fa jiao ru chan pin de zeng chang
ding huan
..............page:11-12
2006 nian bing zuo lin shi chang te dian yu fa zhan qu shi
yang xiang qing ; shen yue yu
..............page:16-18
tang chao : mai ru pin pai de xin li cheng bei
ding huan
..............page:34-35
50 nian shuo guo lei lei xin qi dian zai pu fen fang chuan qi
guang zhou bai hua xiang liao gu fen you xian gong si
..............page:38-39
The influence of different packages on the changes of microflora in chilled mutton
wang ning ; zhang de quan ; wang qing zhang ; li shu rong
..............page:49-52
HS-SPME-GC-MS analysis of fishy smell substances from Laminaria
chen wan zhu ; zuo han ming ; zhang ling
..............page:71-73,76
The bactericidal effect of electrolyzed oxidizing water treatment on soybean
pu song hai ; li li te ; zhu ye ; xia dan ping ; hao jian xiong
..............page:74-76
Breeding of an anti-postacidification strain from Lactobacillus bulgaricus by NTG mutagenesis
che li meng ; ren fa zheng ; zhang heng tao ; chang zheng ; cai hua wei
..............page:80-83
Study on antimicrobial activities of enzymatic hydrolysate of porcine haemoglobin
li bao zhen ; li xing min ; liu yi ; guo ke ke ; zhen shao bo ; li hai qin
..............page:86-88,94
Clarification of healthy vinegar by chitosan supported on natural zeolite
li zeng xin ; duan chun sheng ; huang zuo ; zhang liang
..............page:132-133,140
Extraction of gelatin from channel catfish skin
li ding ; liu hai ying ; guo shi dong
..............page:134-136,140
The effects of enzyme-catalysis on the extract yield of ajoenes in garlic
fu xiao jing ; liu ping ; sun jun she
..............page:137-140
Food package and environment
Zhu Enjun
..............page:141-143
Quality changes and shelf life prediction of frozen lamb after a temperature fluctuation simulation
wang xin ; liu bao lin ; li li li ; qin rui sheng ; gu xue lian
..............page:154-156,192
Study on the degradation kinetics of Vc in Hemarocallis citrina Baroni during blanching
deng yun ; wu ying ; li yun fei
..............page:53-54,57
Thermal decomposition kinetics of glucosyl(α-1→6)-β-cyclodextrin by DSC
cui bo ; jin zheng yu ; zhou wan li ; bi chun yuan ; cao xin zhi
..............page:55-57
Study on the extraction techniques and the stability of Physalis alkekengi L. var. franchetii(Mast.) Makino calyx pigment
cheng zuo zuo ; li lei ; wang dan mei ; zuo li rong
..............page:58-60,64
Study of the effects of trypsin on the flavor of Chinesebacon
luo ; cui jian yun ; chen shang wu ; ren fa zheng ; wang ye
..............page:61-64
Screening and synthesis quantity optimize of an LAB for EPS-production
liu li bo ; liu ning ; li chun ; meng xiang chen ; li si jia
..............page:65-67,70
Study on the disinfection of chilled pork carcass surfaces by acid blends
wang xiao ning ; li miao yun ; wu wei wei ; zhou guang hong ; xu xing lian ; li hong wei ; yue xin ye
..............page:68-70
Synthesis of isobutyl p-hydroxybenzoate and its antibacterial activity
xie zong bo ; jiang guo fang ; liao fu sheng ; le chang gao
..............page:144-145
Oxidatioin inhibition of fried rice biscuit by trehalose
liu xiao hong ; xiao kai jun ; guo zuo yuan ; cai jin
..............page:146-147
Technologies for rinsing and disinfection of fresh fruits/vegetables and food safety analysis
qi zheng ; li bao guo ; meng xiang ; wu ya qing
..............page:148-151
Change and analysis on formaldehyde content in soaked jellyfish
ji mei juan ; liu xiao hua ; chen mo
..............page:152-153
Effects of ozone on storage quality of kumquat
li ji lie ; peng xiang lian ; li zhong hai ; zhong hai yan
..............page:157-159
The chemical composition of Xinyang Maojian tea
guo gui yi ; hu kong feng ; yuan ding
..............page:162-164,167
Composition aanalysis of Agrocybe cylindracea extract
xu jing juan ; wang shu ying ; gong xiao qing ; yu rui peng ; wang lin xiang
..............page:165-167
Chemical changes of added iron in flour during storage
zhao qiu yan ; li zuo sheng
..............page:168-169
In vitro study on the effect of enzyme peanut protein hydrolyzate on the bioavailability of Cu2+
yuan huai bo ; liu wen hong ; yang xin ; chen zong dao
..............page:170-172
Improvement for analysis of phytase in fermentation broth
zhang na ; guo qing qi ; zhao xin huai
..............page:173-174
Study on electrochemical behavior of ascorbic acid based on schiff's base derivation of chitosan film electrode
ma jian guo ; liu shu juan ; wang da cheng ; liu long bo
..............page:175-177,190
Studies on subcritical water extraction of nitrite from meat
wang yao ; lu xiao hua
..............page:178-179,183
Intelligent controlled release of food flavors
wu ke gang ; chai xiang hua ; li wei hua ; tang bin zuo
..............page:180-183
Preparation of modified soybean protein isolate by enzyme and its application in meat products
qu ling ; zhang chun hong ; liu chang jiang
..............page:184-185,188
The biological characteristics and the application of monascus
qiu zhen yu ; wang ya qin ; xu xi lin
..............page:186-188
Selection of emulsifiers for vegetable protein drinks
Hu Peiliang
..............page:189-190
DHA in dairy products: micro algae oil or fish oil
Jiang Yue
..............page:191-192
Quality control of fermented yoghourt
lv rong fang ; ren hong tao ; cheng li ying
..............page:193-194