Science and Technology of Food Industry 2008 Issue 7 Preliminary study on metabolic regulation and control of L-arginine fermentation in Corynebacterium glutamicum

Preliminary study on metabolic regulation and control of L-arginine fermentation in Corynebacterium glutamicum
ZHU Jin-wei;ZHANG Wei-guo

..............page:131-133,136

Effect of additives on the quality of canna starch vermicelli
CHEN Xiao;ZHAO Li-chao;HUANG Li-hua;LIU Xin;LIU Wen-jie

..............page:128-130

Research and application of food authentication system
CHEN Ying;DONG Wen;WU Ya-jun;YUAN Fei;HUANG Wen-sheng;GE Yi-qiang

..............page:216-218,312

Study on the variation regularity of functional factors in Zhenjiang vinegars during aging
LI Dan-ya;XU Hong-yu;LU Zhen-ming;XU Wei;XU Zheng-hong

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

Study on the physiological quality of film packaged green bean under different storage temperature
GUO Li;MA Ying

..............page:222-225

Preliminary study on the microflora and nutritional components in yak dairy products of Qinghai lake area
RONG Hao-feng;TAN Zhong-fang;LI Zong-wei;QIN Guang-yong

..............page:225-227

Influence of ultra pressure processing on the nutrition element of Coprinuscomatus
CHEN Xi-wei;LOU Xiong-zhen;WANG Yun-xiang

..............page:228-229

Study on the producing meat characteristics and meat quality of Tianshan-Qinghai cross bred red deer
ZHANG Ai-ping;MENG Zhao-gang;WU Zhong-hui;CAO Ying-ying;FENG Xiao-qun;YU qun-li

..............page:230-232

Research on rapid detecting microbial count in raw milk with ATP bioluminescence
LI Chun-yan;HUO Gui-cheng;WANG De-guo;WANG Fu-hou

..............page:233-234,238

Detection of internal defect in apples by acoustic impulse technique
SU Zi-peng;TU Kang;ZOU Xiu-rong;JING Wei;PAN Lei-qing

..............page:235-238

Optimization of solid state fermentation of Aspergillus Oryzae 3042 producing aminoacylase
MENG Tao;GUO Ting;HU Jiu-mei;MAO Can-quan

..............page:134-136

Resolution and preservation of Vitamin C in kiwifruit jam processing
JIAO Ling-xia;LI Gang

..............page:137-139,142

Study on improvement of technology condition of Hunan tradition preserved ham
ZHANG Bin;CHEN Hong-mei;WANG Qin;LI Jin-feng;MA Mei-hu

..............page:140-142

Study on processing technology of rose beverage
MA Li-hua

..............page:143-146

The compatibility contrast of shiitake mushroom and ganoderma lucidum in green tea medium
LIAN Hong-ru;LIU Xiu-he;WANG Jin;JIANG Wen-qiang

..............page:146-147,149

Study on stability of carrot juice
XU Ying-yi

..............page:148-149

Extraction and SDS-PAGE determination of protein in oak silkworm
MIAO Jun;DONG Liang;SHA Hui-qin;LI Xiao-jun;ZHAO Chang-xin

..............page:150-151,159

Fresh-keeping effect of lixivium of Ampelopsis-grossedentata tea on Mandarin orange stored at room temperature
YI Cheng;CHENG Sheng-gao

..............page:152-155

Study on processing technique of natural taste dehydrated mango with non-sulfur
FENG Chun-mei;LI Jian-qiang;LI Xin-rong

..............page:155-156

Study on producing technology of compound lactobacillus drink of lucidum and pumpkin
LI Hong-gao;WU Zhong-hui;LIU Xia;NAN Ya;NIU Yu-hua

..............page:157-159

Research and development for raspberry walnut milk drink
ZHANG Jun-ying;SUN Jin-xu;LI Shu-zhen

..............page:160-161,164

Study on extraction processing of resveratrol from Polygotnum cuspidatum by supersonic extraction
LI Sheng-hua;WU Xian-jin

..............page:162-164

Study on technology of shower detoxification of rapeseed meal
HE Guo-ju;LI Xue-gang

..............page:165-168

Research on processing technology of antipyretic health beverage
SUN Gang;ZHANG You-lin

..............page:168-169

Study on refining of sugarcane wax
GUO Hai-rong;CHEN Gan-lin;SONG Ning-ning;WU Xiao-yun

..............page:170-173

Optimized of supercritical carbon dioxide extraction of egg yolk oil via response surface method
WANG Yan;CHI Yu-jie

..............page:173-175

Study on tomato juice fermented by immobilized Lactobacillus
LIU Jin-jie;WANG Shu-fang;FENG Zhi-bin;DI Ke

..............page:176-178,181

Research on removal technology of tannins in acorns
ZHANG Zhi-jian;LI Xin-sheng;CHEN Rui

..............page:179-181

Study on dealing with trans-normal content of ammonium salt in pickle sauce
XU Yue-cheng;LI Zheng-guo;WANG Guo-min;YANG Ying-wu;DENG Wei;LI Ying-guo

..............page:182-184

Preparation of calcium acetate with salty duck egg shell
LI Zhi-sheng

..............page:184-185

Study on extraction conditions of catechins by response surface method
LI Hui-xing;XU Bin;XIAO Lian-dong;CHEN Shan-shan

..............page:186-187,191

Production of bacterial cellulose and beverage simultaneously by multi-strains-mixed-fermentation
JIA Yuan-yuan;OU Hong-yu;TANG Wei-hua;LI Fei;JIA Shi-ru

..............page:188-191

Improvement measure of debittering of citrusgrandis juice using β-cyclodextrin
WANG Bei-ni;WANG Hai-ou

..............page:192-193,196

Seasonal changes in thermal stability and gel-forming property of myosin from grass carp fast skeletal muscle
DONG Yong;TAO Yan

..............page:124-128

Comparative study on quality indexes of dried pickled mustard juice
FANG Zhong-xiang;JIANG Ya-jian;LIU Dong-heng;ZHANG Yu-huan;YE Xing-qian;JIN Xin-min

..............page:121-123,215

Study on preparation of the peptide from mycelium of Polystictuis versicolor by enzymes
SONG Wan-jie;ZHANG Hong-yin;MA Yong-kun;ZHAO Yun-xia;SHANGGUAN Li-juan;ZHAO Wei-min

..............page:117-120

Preparation and characteristics of hydrolyzed protein of Trichiurus haumela by compound proteases
JIN Ting;GAO Yi-yong;WU Yu-xue;WU Tian-xing

..............page:114-116,120

Study on preparation of insoluble chitosan used for adsorption of apple juice
ZHANG Xue;WANG Xue-tao

..............page:110-113

Effects of pretreatment on the quality of vacuum fried horsebean
FAN Liu-ping;WANG Wei-qin;SUN Jin-cai;LI Jin-wei;DONG Ke

..............page:108-109,113

Study on the semisynthetic medium optimization for Schizophyllum commune
HAO Li-min;JIA Shi-ru;HUANG Hao;YU Jian-Yong;QIAO Chang-sheng;ZHENG Wen-ke

..............page:105-108

Study on characteristics of PPO and POD in the aril of Iongan
LIU Chang;Xu Yu-juan;LI Sheng-feng;XIAO Geng-sheng;LIAO Sen-tai;WU Ji-jun;PAN Si-yi

..............page:102-104

Study on technology of acid hydrolysis of rice feed protein
HE Qiang-fei;YU Qiu-sheng;GUO Guan-xin;FENG Wei;QU Dong-mei;QI Hui-fang

..............page:194-196

Preparation of nano-active vegetable fresh-keeping film
GUO Yu-hua;HUANG Zhen;TENG Li-jun;ZU Qi;LI Xiao;YANG Chuan-min

..............page:197-199

Development of sepiolite filled fresh-keeping film and its application to fresh-keeping of mushroom
ZHOU Xiao-yuan;ZENG Ou;TANG Wen-ping;WANG Qiao-yi

..............page:199-202

Design and study on vacuum impregnation experimental device of visualization in laboratory
ZHANG Qing-gang

..............page:203-204,221

Analysis and compare of plate heat changer with pipe heat changer
LUO Ya-zhou;YANG Jun-fei;ZHOU Chun-tian

..............page:205-206

Research on preparation of high substitution value carboxymethyl cellulose sodium by ping marc
LUO Cang-xue;LI Li;WANG Bai-ou;GE Bang-guo

..............page:207-209,212

Preliminary study on extraction technique of a new food additive natamycin
LAN Bi-feng;LIANG Shu-wa;LIAO Chun-fang;TAN Ying-chang;XIE Peng;DAI Nan-yi

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

Study on fresh-keeping effect of biological preservative on preservation of mutton
KONG Ling-ming;LI Fang;ZHU Zheng-lan;WANG Ying-hui

..............page:213-215

Determination of cyanidin chloride extracted from vacciniumvitis-idaealin by HPLC
ZHANG Xiao-song;FENG Zhi-biao;LI Dong-mei;SUN Yan-mei

..............page:239-240,242

Influences of buckwheat powder, oat powder, maize powder on the rheology properties of dough
LIN Jin-jian;ZHU Ke-xue;QIAN Hai-feng;ZHOU Hui-ming;GU Yao-xing

..............page:72-75

Contribution of mild Maillard reaction to aroma profile of dry-cured meat products
SONG Yong;LI Chong-wei;MA Chang-wei

..............page:69-71

Detecting of protein in soybean isolated protein by Biure method
ZHANG Li-juan;JIANG Zhan-mei;YAO Xue-lin;TIAN Be

..............page:241-242

Development of neotype selective isolation medium of Enterobacter sakazakii
YANG Wan-ying;ZHU Ren-fa;LI Chuan-li;LAI Xin-tian;YANG Guo-wu

..............page:243-246

Detection of Proteus by polymerase chain reaction
BI Shui-lian;TANG Shu-ze;CHEN Shou-yi;WU Xi-yang

..............page:246-249,253

Determination of esters in wine using stir bar sorptive extraction-thermal desorption and gas chromatography-mass spectrometry
WANG Bao-xing;HOU Ying;YANG Lei;XU Ji-cang;LIU Jing;ZOU Yue

..............page:250-253

Spectrophotometric determination of trace molybdenum in food sample with HMPF
TANG Jia-hua;CHANG Shi-ke;PENG Zhen;LI Zai-jun;PAN Jiao-mai

..............page:254-255

Present situation and application prospect of immersion chilling and freezing in food processing
LIN Wan-ling;ZENG Qing-xiao;ZHU Zhi-wei

..............page:256-260

Application progress of protoplast mutation technique in microbial breeding
DING Xiao-bing;LI Zeng-wei;LIU Xiao-bo;Qing Guang-yong;SHEN Juan

..............page:260-262

Physiological function and application of milk basic protein
WANG Ying-xue;LIU Hui-ping

..............page:263-264,269

Research progress of mechanism and activity assay of microbial transglutaminase
BAO Ying-ling;PAN Li

..............page:265-269

Development of detection methods for food microorganism
LI Yan-xia;WU Song-hao

..............page:270-273

Research development of beer staling flavor evaluation
JIN Ji-pei;DONG Jian-jun;LIU Jing;LI Qi;GU Guo-xian

..............page:273-276

Technology of integrated evaluation of food aroma
RUI Han-ming;GUO Kai

..............page:277-280

The oxygen tolerance mechanism of bifidobacteria
GUI Shi-lin;MENG Xiang-chen;ZHANG Jiu-long

..............page:280-283

Comprehensive utilization of pomace after grape brewing
ZHANG Xiu-ling;ZHU Yi-wei;SUN Jia-ping

..............page:284-285,288

Advances on rapid detection techniques for fish meat freshness
TIAN Hao;LU Li-xia;XIONG Xiao-hui

..............page:286-288

The industry development of papain and bromelain
LIU Feng-yao;LIAO Jin-song;QI Jun-ru;TANG Peng-fei

..............page:289-293

Application of ultrasonics on food industry
LIANG Hua;NIU Yan-xing;HUANG Feng-hong;XIA Fu-jian

..............page:293-296

Comprehensive development and utilization of chestnut
HUO Ting;YANG Jian-hua;XUE Wen-tong;ZHANG Hui

..............page:297-300

Development situation and strategies on processing industry of oil fried fruit and vegetables crisp in China
YE Qi-lan

..............page:300-303

The sterilizing methods of Listeria monocytogones in ready-to-eat meat products
YE Zhi-neng;WANG Bin

..............page:304-305,308

Research progress of phenylalanine ammonia lyase
CUI Jian-dong;LI Yan;MOU De-hua

..............page:306-308

The physical and chemical properties and application in food industry of silk
ZHANG Hui-yuan;CUI Jian-yun;HU Chang-li;WANG Hai

..............page:309-312

Study on mutation breeding of high ε-poly-L-lysine-producing Streptomyces albulus
YU Ming-jie;TIAN Feng-wei;FAN Da-ming;ZHAO Jian-xin;CHEN Wei;ZHANG Hao

..............page:99-101,104

Research on blending and improving of special flour for bread
LI Meng-qin;REN Hong-tao;LEI Na;CHANG Zhi-wei;CHEN Jian-hui;ZHANG Qiao-ling

..............page:96-98

Scavenging effects of curcumin on active oxygens and its antioxidation in vitro
WANG Xue-mei;ZHANG Jian-sheng;GAO Yun-tao;DAI Yun

..............page:94-95,98

Purification of antimicrobial peptides from juice of sauerkraut fermented by L-lactic acid bacteria
LI Xiu-liang;LEI Hong;ZHANG Long-feng;ZHOU Dong-po;PING Wen-xiang

..............page:91-93

Comparative study of enzymatic properties between the free and immobilized Aspergillus niger pectinesterase
ZHANG Qing-kun;LEI Ji;FU Ya-min;FAN Yang;LIU Gang

..............page:88-90,93

Study on the adsorption characteristic of red pigment from peach blossom by D101 macroporous resin
GENG Ming-jiang;DONG Li;SHANG Xiao-jun;YANG Jie

..............page:85-87

Study on the co-immobilization of β-galactosidase and glucose isomerase
LIU Fang;YANG Rui-jin;ZHANG Wen-bin;LU Rong-rong;ZHANG Cui-hui;FEI Ying

..............page:82-84,87

Sterilization effect and regularity of Escherichia coil by pulsed magnetic field
WANG He-li;MA Hai-le;ZHU Zi-ping;CHEN Rong-hua

..............page:79-81

Effects and optimization of accession lactic acid and succinic acid in glutamate fermentation
WANG Shuai;ZHANG Wei-Guo

..............page:76-78,81

Study on inactivating antinutritional factors in soymilk by biological methods
WU Fei;LI Hong-mei

..............page:65-68

Effect of different starch in wheat on the rheology properties of starch paste
LI Jun-chao;LIU Zhong-dong;CEN Tao;SUN Hong-ming

..............page:63-64,68

Study on the stability of Tilapia oil-water emulsion with electrical conductance
YI Mei-hua;GAO Xian-liang;WANG Xi-bin;DUAN Zhen-hua

..............page:59-62

Comparative study on mixotrophic batch culture and mixotrophic fed-batch culture of S. platensis by antioxidant
TIAN Hun;ZHANG Yi-ming

..............page:57-58,62

News & Trends

..............page:44-55

"guo nei wai shi pin an quan biao zhun ji zhi liang kong zhi jiang zuo " ji yao
sai duo li si ke xue yi qi ( bei jing ) you xian gong si shi chang bu

..............page:42-43

kuai yi bu jiu shi shi chang de qiang zhe fang duo mi nuo pen ma ji shu you xian gong si xi tong ji cheng ji ying yong jing li zhang wei
chao zuo

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

zhui qiu chuang xin jian kang sheng huo de an zuo
luo bin ; li cheng qun

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

qian xi zhong guo ju min shan shi zhi nan (2007)
jing er yong ; wei ya hui ; ji zuo zuo ; zhang zhan peng

..............page:34-36

Readers' mailbox

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

ba yi sheng jun de ke xue chuan bo gei xiao fei zhe
jin su ; yang hai yan

..............page:29

wei jian kang gan bei dan ni si ke kai bi te se ying yang yin liao de jie jing

..............page:28

qi ye ming cheng quan yu shang biao quan de chong tu

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

shi pin ye hong hai zhong de ba da lan hai
lou xiang peng ; you hai

..............page:20-24

yi sheng jun zai zhong guo de yan jiu yun yong yu shi chang fa zhan qian jing
wang ding mian

..............page:1-18