Science and Technology of Food Industry 2008 Issue 11 Research on compound yoghurt drink stabilizer by simplicity barycenter design

Research on compound yoghurt drink stabilizer by simplicity barycenter design
LUO Ling-quan

..............page:205

Purifying of Aloe Vera polysaccharide by gel chromatographic separation
ZHANG Su-yun

..............page:208

Study on the influence of different fermentation methods on yoghurt powder
ZHAO Jin;XU Xi-lin;ZHANG Yong;GAO Yan

..............page:203

Development of hamburger vegetable and fish cutlet
WU Xiao-guang;HUANG Li-xin;LIU Xue-jun

..............page:200

Development of konjak-kelp health food
WANG Cun-tang;YANG Li;JIANG Ji-feng;LI Peng

..............page:198

Development of fermented bighead carp Aristichthys nobilis surimi cakes
DENG Xiao-Ping

..............page:195

Optimizing extraction conditions for sulfated polysaccharides from Hizikia fusiforme
ZHANG Zhe-er

..............page:192

Study on processing technology of hard clam purification and canned product
YAO Xing-cun;XU Feng;YU Xu-dong

..............page:189

Preparation of tea polyphenols liposomes
REN Wen-xia;LI Jian-ke

..............page:186

Optimization of ultrasonic technology in sterilization of fresh milk
LIU Fei-yun

..............page:183

Study on application of ultrasonic extraction technology in the processing of folium cortex eucommiae beverage
ZHANG Zhi-jian;LI Xin-sheng;CHEN Rui

..............page:181

Study on processing technology of sour lotus milk
WEI Gui-mao;OUYANG Jian-hua;XU An-qing

..............page:178

Effects of colloids and salts on the stability of active lactobacillus drink with double proteins
CHEN Yu-ying

..............page:176

Study on extraction technology of polyphonel from artichoke by microwave assistant
ZHANG Jun;HAO Min;HEN Jian-bing;HENG Shao-nan;LU Sheng-min

..............page:173

Study on fermentation condition of Aspergillus niger for producing inulinase
WEI Hong-qun

..............page:171

Study on extraction of tea saponin by microwave and light wave
GUO Hui-li;DENG Ze-yuan;PENG You;ZHANG Shao-liang;LIU Wen-jian

..............page:168

Extraction of insoluble dietary fiber from cashew apple dregs
GUO Dong-hui

..............page:166

Preparation and characteristics of resistant starch from Dioscorea opposita Thunb
NIE Ling-hong

..............page:163

Optimization of the extraction technique of β-amylase from germinated barley by using response surface method
JIN Ji-pei;HUANG Jun;LIU Chun-feng;LI Yong-xian;LI Qi;GU Guo-xian

..............page:159

The influencing factor of high-quality soybean Iecithin producing
ZHOU Chuan-nong;QU Yan-feng;JIN Min;GUO Qi-feng;YU Dian-yu

..............page:156

Study on antioxidative activity of flavonoids from Semen Cuscutae
CHEN Lin-lin

..............page:116

Effects of Staphylococcus xylosus on proteolysis of dry-salted duck
XU Hui-qing

..............page:153

Study on preparation of composite modified corn flour
XU Zhong;ZHANG Hai-hua

..............page:151

Separation,identification and inhibition of spoilage moulds in bakery products
YAO Wei-rong

..............page:148

Characteristics and modeling of heat pump and hot-air combination drying process of carrot slips at low temperature
XU Jian-guo;LI Hua-dong;XU Gang;GU Zhen

..............page:145

Study on the effect of mixed amino acids and hydrogen peroxide on the production of glutathione by Saccharomyces cerevisiae
CHEN Shan;HE Xiao-xian;PAN YA-lei

..............page:142

Effect of extraction and processing methods on allergic proteins of peanut
ZHANG Chun-hong;WANG Shuo;LI Shu-rong;WU Hai-wen

..............page:140

Study on the enzymes related to cholesterol removal which produced by Lactobacillus plantarum ST-Ⅲ
LIU Juan;WANG Yin-yu;WU Zheng-jun;GUO Ben-heng

..............page:137

Effects of soy,sugar,salt on the texture characteristics of steamed pork bacon with rice powder
XIE Bi-xiu;HE Hui;SONG Zhe;SUN Zhi-da

..............page:133

Study on antioxidation of extracts from coffee residue and its coordination effect
PAN Wen-jie;HUANG Xiao-dong;ZHANG Ling

..............page:130

Research on catalase activity of Hylocereus undatus fruits
ZHANG Fu-ping;LIU Yan-jing

..............page:128

Study on anti-mutagenic effects of Spirulina platensis
Dolkun MEMETYUSUP;LIU Jun;Ilhan NIZAM;Rizwan IBPRAHIM

..............page:125

Scavenging effects of sweet cherry red pigment on free radicals and nitroso
LIU Jie-chao;JIAO Zhong-gao;ZHANG Yang;ZHOU Hong-ping;WANG Si-xin

..............page:122

Numerical simulation study on the characteristics of flow field in a thin film evaporator
LU Chang-lan;LI Qing-sheng;YU Jian-hua;ZHANG Yi

..............page:209

Effect of chlorine dioxide fumigating of microbial on the surface of leek shoot
WANG Yu-li;ZHANG Bing-yun;WANG Yong-gang

..............page:211

Effect of inhibition of egg-white lysozyme on Bacillus subtilis spores germination
BAI Yan-hong

..............page:213

Application of fluidized reactor with recycling in the enzymatic synthesis of lauroyl maltose ester
LI Pan;FENG Biao;ZHANG Xiao-ming;JIA Cheng-sheng

..............page:216

Application of sodium dehydroacetate complex antiseptic in low temperature meat products
LIAN Jun-qiang;WANG Jin-tao

..............page:219

Study on application and safety of compound sweetener
LUO Xiang-lian;LI Bian-sheng;CHEN Peng;CHEN Li-quan;CHEN Yu;XU Si-zhao

..............page:221

Study on synthesis technology of hexahydro-beta acids,a novel antibacterial agent
LIU Yu-mei

..............page:225

Influence of chemical additives on the bread anti-aged function
LEI Ai-qiu;LIU Xiao-yan;GAO Ting-ming

..............page:229

Selection of a mutation strain to resistant phage-Streptococcus thermophilus-21 UD
LI Ya-lei

..............page:118

Optimization of fermentation conditions of high marine lysozyme-producing strain
FENG Xue-zhen

..............page:57

Research on selection of Rhizopus and its influence on promoting of malt modification
HU Li-yuan

..............page:69

Effect of pulsed electric fields on the sterilization and enzyme inactivation of pear juice
ZHAO Jin

..............page:65

Study on proliferation culture of Streptococcus Thermophilus encapsulated in liquid-core microcapsules
BAO Yong-hua;DONG Ming-sheng

..............page:63

Study on culture conditions of engineered strain of α-glucosidase
YU Lan

..............page:60

wo guo shi pin liu tong xian zhuang yan jiu
tan li ping ; chen ming hai ; xue wen tong ; zhang hui

..............page:48

cong " pen ma ji shu " dao " biao shi ke ji ", duo mi nuo xiang wan mei geng jin yi bu
wen chang

..............page:46

Determination of reducing sugar content in potato granules by means of electrochemical method
LI Xue-mei;MENG Qing-jun;YANG Jun-hui;ZHANG Li-qun;YANG Yan;SHI Jian-guo

..............page:257

Simultaneous determination of five species of contraband medicine component of enhance sexual function in health food by HPLC
WEI Qiang;WAN Chun-hua;LONG Zhou-xiong;HU Hai-shan;FAN Qing-sheng

..............page:260

Analysis of four kinds of pesticides in vegetable by high performance liquid chromatography
ZHANG Yu-fen;QI Jing-kai;HANNA Ren-hua;HE Rui-ling

..............page:264

Determination of polyunsaturated fatty acids in Sargassum thumbergfi by capillary gas chromatography
LI Qing-tao;DU Yu-lan;LI Jian-lan;WANG Yuan-hui;JIANG Yi

..............page:267

Research progress of tofu shelf-life
GUAN Li-jun

..............page:269

ti gao zi shen jing zheng li jia su fa zhan fang zhe jiang wei hai shi pin pei liao you xian gong si
qiu yang

..............page:44

zuo dui guo ren jian kang fu ze de qi ye fang xin jiang hong fan sheng wu ke ji you xian gong si wei jian hua dong shi chang
ding huan

..............page:42

zi yang ren lei tian mi wan jia fang jia ji shi pin ( tian jin ) you xian gong si xie yuan zong jing li
ren he

..............page:40

mei guo da xing ren , nin zhi dao duo shao ? fang mei guo jia zhou xing ren shang hui ke xue shi wu zong jian karen lapsley bo shi
ren he

..............page:38

ku la suo lu zuo ning jiao zuo wei xin zi yuan shi pin ying yong de yi xie tan tao
luo bing jun ; tai jiang chao

..............page:34

tu po chuan tong de shui rong xing xian wei
yang hai yan

..............page:32

ru he wai xiao zhuan nei xiao , qi dong guo nei shi chang ?
zhao zhan

..............page:24

mu tang chun shi chang wen ti fen xi yu zhan wang
li sha

..............page:19

guan ai jian kang guan zhu wei lai di shi si jie shi jie shi pin ke ji da hui zuo zhong guo shao nian er tong shi pin an quan gao ceng lun tan zai hu ju xing
li sha

..............page:13

Primary study on the residues and elimination of oxytetracycline,enrofloxacin and ciprofloxacin in crucian
CHEN Hui-hua;WANG Hong-xin;DAI Jun;ZHOU Qun-lan;NIU Wei-min

..............page:238

Applications of sensor array fingerprint technology in White-leg Shrimp Litopenaeus vannamei of different preservation methods
HAN Li;ZHAO Yong;ZHU Li-min;SUN Zhan;PAN Ying-jie

..............page:240

Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing
LIU Cheng-hong;ZHANG Ping;LI Jiang-kuo;HUANG Yan-feng

..............page:244

Study on functions of active polysaccharide from Schisandra Chinensis(Turcz)Baill in reducing weight and fat
GAO Xiao-xu;MENG Xian-jan;LI Ji-hai

..............page:248

Distribution analysis of amino acids in mungbean products during step-by-step enzymatic hydrolyzation
LI ji-hua;HUANG Mao-fang;ZHONG Ye-jun

..............page:251

Lipid classes analysis for several common freshwater fishes
XIA Chun-li;LI Hua;LI Shu-guo

..............page:255

Enzymatic synthesis of menthyl acetate in nonaqueous medium
ZENG Jia-yu;TANG Gong;ZHOU Xing-hui;GAO Ya-juan

..............page:232

The rheology of cold water and hot water dissolving sections of Artemisia seed gum
HUANG Yu-long

..............page:235

Study on process technology and product quality of α-instant rice
LI Jin;LI Bian-sheng

..............page:305

Research on esterase isoenzyme of Stropharia rugoso-annulate hypha in growth periods
ZHANG Qi-lin

..............page:114

Study on purification of genistin by isoflavones complexometry
LIU Xiao

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

Preliminary research on gas chromatographic fingerprint of Beijing roast ducks aroma
CHEN Geng-jun;SONG Huan-lu;HE Jie;MA Chang-wei;ZHANG Zhen-bo

..............page:108

Determination of the best cultivation conditions of the chicken source Lactobacillus C
YIN Zhi-peng

..............page:106

Study on inhibitory effects of herbal extracts against Monilinia fructicola
WU Zhen-yu

..............page:102

Effect of Klockera apiculata on wine fermentation
HAN Shan-shan;LIU Shu-wen;ZHANG Zhen-wen

..............page:98

Effects of feeding time of tomato juice on growth and astaxanthin accumulation by Phaffia rhodozyma
ZHU Xiao-li;LIANG Shi-zhong;DENG Mao-cheng

..............page:95

Comparison of properties of the peanut protein isolate from different peanut cake sources
Q Gang;TANG Xue-yan;HE Zhi-yong;XIONG You-ling;CHEN Jie;HUANG Xiao-lin

..............page:92

Effect of ultrasonic treatment on properties of Chinese cabbage fiber
JIANG Yan;LIU Xin;MENG Xian;MA Zhong-su

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

Effect of water content and additives on rheological properties of dough
LIU Jian-feng;ZHOU Xin-li;SU Peng;LIU Bao-lin;WANG Xin

..............page:86

Study on foaming property and water holding capacity of nitrosohemoglobin
SHI Chun-quan;KONG Bao-hua;XING Shao-ping;ZHANG Tian-qi

..............page:83

The contents of total polyphenols and flavonoids in ethanolic extracts from eight kinds of bee pollens
DONG Jie;ZHANG Hong-cheng;LI Jie;LI Hui

..............page:80

The control and analysis of the critic points for the influence on the amount of furosine in UHT milk
HANG Feng

..............page:76

pH and concentration effects of myosin gel from silver carp
LIU Hai-mei

..............page:73

Industrialized processing technique and development foreground of inulin
WANG Jin-gang;DU Ning-juan

..............page:309

The research current situation and outlook of nutrition rice
CHEN Hou-rong;KAN Jian-quan;ZHANG Fu-sheng

..............page:272

Research progress of the relationship between metmyoglobin reductase and meat color
BAI Feng-xia;DAI Rui-tong;SU Chun-yuan;KONG Bao-hua

..............page:276

Comparation of physico-chemical properties of sheep and goat milk
SHU Guo-wei;CHEN He;LV Jia-li;ZHANG Lu

..............page:280

New development of food with Cordyceps militaris function
WANG Ya-ling;DAI Ling-ling;ZHAO Yi-nan;MA Kun

..............page:285

Research advance of preparation method of alpha-amylase inhibitor
KOU Xiu-ying

..............page:287

Research advance of the red pigment of peanut-skin
HUO Ting;YANG Hui-ling;XUE Wen-tong;ZHANG Hui

..............page:289

Research progress on gel properties of surimi products
LI Jian-tong;LU Hai-xia;FU Yu-ying;LI Xue-peng

..............page:291

Reserch on production of lipopeptide biosurfactants
LI Yuan

..............page:296

Study on hydrogen bonding in water-ethanol beverage-hydrogen bonding of beer
JIANG Tian;LI Qi;GU Guo-xian

..............page:299

Analyse problems of eliminating sediment in the processing of producing caseins
XIN Zhou;LAN Xiao-fei

..............page:303