Science and Technology of Food Industry 2007 Issue 4 Screening of high-yield Condida Tropicalis strain for coenzyme Q10

Screening of high-yield Condida Tropicalis strain for coenzyme Q10
qu tao ; xu er ni ; xing feng

..............page:60-63,66

The Influence of mashing parameters on the content of reducing sugar during beer brewing using extruded rice as the adjunct
li hong jun ; shen de chao

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

The influence of formaldehyde treatment on stability of immobilized tyrosinase on chitosan
zhang ting hong ; wan hai qing

..............page:64-66

The application of Licorice Root antioxidant in the preservation of chilled meat
peng xue ping ; ma qing yi ; liu yan fang ; cao xiao liang ; zhou bing

..............page:67-69

Purification and antimicrobial activity of Lactoferrin from bovine milk
yang an shu ; li xin ; chen hong bing ; liu zhi yong

..............page:70-73

Study on the culture of Lactobacillus salivarius and its production of bacteriocin
chen xiao feng ; wang zuo ; zuo cai feng

..............page:93-96,99

Estimation on antioxidation by oat bran oil and mixed fatty acids
he wen bing ; han shun yu ; zhu xia ; song xue mei

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

Research on different extractions methods for volatile flavor compounds in fresh fruit of Rosa roxburghii Tratt
han lin ; chen xue

..............page:100-101,105

Study on the processing technology of cloudy cabbage juice produced by enzymatic reaction and its storage stability
zhang feng xiang ; fang ya ye ; wang zuo

..............page:102-105

The gelling properties of wheat gluten hydrolysate- k -carrageenan system
liu jin zuo ; wang jin shui ; cai feng ying ; shi jun

..............page:106-108

Study on tendering lamb by improving activity of calpains
li zheng ying ; chen jin ping ; yang jun feng

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

Study on ultrasonic extraction of flavonoids from red-raspberry and purification
xu ya qin ; zhang zuo ; fu hong

..............page:130-132

Extraction of platycodins
Xu Liping

..............page:133-134

Determination of processing parameters for concentrating crude green tea liquor
li lan ; guo dan zuo ; chang jing ling ; wang yan min

..............page:135-138

Study on the techniques and formula for a low-salt root mustard pickle
Dai Guizhi

..............page:139-142

Optimization of extraction of active constituent from Cassia Tea
zhu min ; yu jie min

..............page:142-143

Study on low-sugar preserved kidney bean
li xiang ; gong ji wei ; cheng jian jun

..............page:144-145,149

Analysis of nutritional components of clam meat and prepration of its hydrolysate for marine savory flavor
yang jin ; tao ning ping ; wang xi chang

..............page:146-149

Preparation of nutritional and healthy tartary buckwheat flour
xu bao cai ; sun zuo ; ding xiao lin

..............page:159-163

Extraction of buckwheat polysaccharide by aqueous method
chai rui juan ; ma jia hong ; xu de qin

..............page:163-164

Preparation of lotus seed paste with lotus seed powder
xue jun ; yang lin yan ; zhou hui ming

..............page:165-166,169

Processing of a Ginkgo leaves milk drink
zhang huan xin ; zhu xiao ling

..............page:167-169

The pretreatment of fresh Jerusalem anichoke and the microwave-assisted extraction of inulin
hu xiu yi ; qiu shu yi ; wang hui ; zhou jian li ; tang zuo

..............page:150-152,155

The preliminary research on extraction of inulin from burdock
lv ying ; cheng yu lai

..............page:153-155

Processing of the sugarless Cordyceps sinensis beverage
yao mao jun ; chen jian liang ; shen wu cheng

..............page:156-158

Absorbability of hame-enriched peptide judged by simulated gastrointestinal digestion model
li hua ; liu tong xun

..............page:207-209

Nutrition evaluation and application of protein power prepared by emzymolysis of yellow fin tuna head
hong peng zhi ; yang ping ; zhang chao zuo ; ji hong wu ; hao ji ming ; zheng zhong xin ; huang fu xiong

..............page:210-212

Determination of trace lead in tea by square wave stripping voltammetry
zhao guang ying ; wu yan yan

..............page:213-216

Determination of benzene in orange juice by headspace gas chromatography
peng xi chun ; chen long ; lai yi dong

..............page:217-218

Comparative study on the accumulation of selenium via Ganoderma Lucidum using different selenium sources
zuo chun xia ; zhang lian fu ; wang lian fang ; hu wei hong

..............page:113-115

Study on anti- oxidation of jujube polysaccharide
li zhi zhou ; chen jun zhi

..............page:115-117

Aggregation of SPI induced by Protex
Yu Hongpeng

..............page:118-120,138

Effects of phosphate on properties of plastics prepared from soy protein isolate
hu kun ; fang shao zuo ; wang xiu xia ; chen man xia ; wang lin jing

..............page:121-123,127

News & Trends

..............page:42-54

Compositor

..............page:40-41

rou zhi pin ji yu zhi pin de quan qiu chan pin qu shi
ding huan

..............page:38-39

Preparation of fermented meaty flavor
wei xin ; xu zhong wei ; ning zheng xiang

..............page:124-127

Extraction of polysaccharide from Ophipogon japonicus by microwave
wang xiao jun ; wang wei xiang

..............page:128-129,132

Study on determination of Rape Pollen Polysaccharide content by phenol-sulfuric acid method
tu zong cai ; li min ; liu guang xian ; dou yu xin ; zhang bo

..............page:219-221

Analysis of inositol by refractive index detector
dai chuan bo ; li jian qiao ; li jian xiu

..............page:222-223

Present status of ε -polylysine research and prospect for its applications as a natural food preservative
yu xue zuo ; liu chang jiang ; yang yu hong ; lian zuo fei ; zhang hai tao

..............page:226-227,180

Preparation of chitooligosaccharide and its application in functional food
Qiao Deliang

..............page:228-231

The manufacture and application of caramel color
zhang guo zuo ; gu zheng biao ; hong yan

..............page:232-235,238

Application of ultersound and surfactants in starch isolation
lu zuo ; zhang zuo ; yao hui yuan

..............page:73-76

The extraction, purification and characterization of Alliurnm acrostemon polysaccharide
du min hua ; tian long

..............page:77-80

Pre-cooling of vegetables under vacuum
ding wei hua ; chen wei

..............page:81-83

Antioxidative activity of walnut protein hydrolysates
yi jian hua ; zhu zhen bao ; dong wen bin

..............page:84-87

The extraction of allcin and it's inhibition role to bacteria
chen hong sheng ; kong bao hua ; diao jing jing

..............page:87-89

Effect of limited hydrolysates of rice residue protein on its emulsifying properties
li ji hua ; zheng wei wan ; wu jiao

..............page:90-92

Study on refining technology for tallow
zhang yu song ; kou zuo cai

..............page:170-172

Research on the processing technology for low-sugar huamel
liu xin ; jin yue ; zhao li chao ; zhang zhen

..............page:172-174,177

Study on the production of high quality Chinese pickle by inoculating pure Lactobacillus
wu yuan feng ; zou li gen ; li ya fei

..............page:175-177

Extraction and characterization of an acid urease from enterobacteria
wang yu mei ; tian ya ping ; zhao guang zuo ; xu chen

..............page:178-180

Development of chocolate milk
li ming ; le jian

..............page:181-182,185

Research on alkali extraction and acid precipitation of rutin from bud of Sophora japonica L
yang xin he ; lv bang yu ; mao qing li

..............page:183-185

Development of the beverage of Xue Lian Guo
li chi zuo ; yu jian ; xu kai yang ; liu zhong hua

..............page:186-187

The influence of food packing material to food safety and preventive measures
Huang Dachuan

..............page:188-190,193

Optimization of determination condition for Allicin in Pickled Garlic
zhou xiang rong ; xia yan bin ; zhou yue bin ; liao jia

..............page:224-225,209

"zhen gong fu " shi zen yang lian cheng de " zhen gong fu " quan qiu hua ren can yin lian suo quan an ce hua ji shi

..............page:18-22

wo guo fu he tian wei ji fa zhan xian zhuang yu qian jing
hu guo hua

..............page:11-16

Active components in pollen
Yu Xiuling

..............page:236-238

Shrimp allergy and shrimp allergen
gu ke fei ; gao mei xu ; li chun hong ; pan jia rong

..............page:239-240,243

Validation of microorganism quantification method of AOCA
zhang hong wei ; zheng wen jie ; zhao hong ; sun li

..............page:241-243

The progress in the research of thermostable enzymes influencing the quality of milk
zuo ding hu si qin ; mu zhi shen ; chen fang ; zhao guang hua ; hu xiao song

..............page:244-246,92

fa zhan zhong de hai yun zhu zhong jian kang mei wei , lai zi hai yang yuan sheng tai
zhe jiang hai yun sheng wu you xian gong si

..............page:36-37

guan zhu tie ying yang qiang hua nafeedta zai shi pin zhong de ying yong
yu bo

..............page:34-35

"du zhe xin xiang "

..............page:28-32

qin fan zhu zuo quan xu cheng dan qin quan ze ren

..............page:26-27

za jiao ying xiao tong zhi jing zheng xia de xin ying xiao shen xian tong zhi hua ni tan de shi pin qi ye de tu wei lu jing
lou xiang peng

..............page:24-25

Study on the production of milk flavor by lipase from butter in non-aqueous system
liu xiao yan ; cheng jian ; xu xiao fei

..............page:191-193

Preparation of oligogalactoronic acids by pectinase hydrolysis of apple pectin
sun li na ; shi bo ; liang ping

..............page:194-197

Effects of β-cyclodextrin and starch sodium octenyl succinate on the particle size and distribution of the ginger essential oil emulsion
huang xue song ; chen ya xue

..............page:198-199,203

The application of stable isotope technique in agro-product traceability system
wang hui wen ; yang shu ming

..............page:200-203

The preservative effect of combined spices on fresh-cut lettuce
qian kun ; zhou tao

..............page:204-206,216