Science and Technology of Food Industry 2008 Issue 8 Gas chromatographic retention time rule and mass spectrometric fragmentation rule of trans C18∶ 1 fatty acids in milk

Gas chromatographic retention time rule and mass spectrometric fragmentation rule of trans C18∶ 1 fatty acids in milk
HOU Jun-cai;HUO Gui-cheng

..............page:276-278

Development of a sensitive ELISA method for detection of 1-aminohydantoin, a tissue-bound metabolite of the nitrofurantoin
XU Yi-ping;JIN Zheng-yu;XU Chuan-lai

..............page:272-275

Determination of phenolic antioxidants in fried potato by HPLC
SHEN Shi-gang;DONG Wen-jing;ZHOU Jian-ke

..............page:270-271,275

Study on nutrient components of iron stick yam and bubil
XUE Jian-ping;ZHU Hong-lei;YAO Jun-ying

..............page:268-269

Discussion of application technical of minerals nutrition fortifier
GAO Xing-juan;LI Wei-ping

..............page:264-267

Effect of hot water of different temperature on the physio-biochemical changes of fresh-cut pear
TIAN Mi-xia;HU Wen-zhong;JIANG Ai-li;FAN Sheng-di;ZHU Bei-wei

..............page:261-263,267

Study on effects of food additives named mixed phosphates on the fresh keeping of fresh-cut blue apples
WANG Xiu-jun;LIU Ying;QIU Shu-yi;LI Bao-sheng

..............page:258-260

Study on quality control of edible coating shrimp
WANG Xiu-juan;ZHANG Kun-sheng;REN Yun-xia

..............page:255-257,260

Effects of temperature on preserve quality of desalted ready-to-use jellyfish
CUI Jing;XU Xue-qin

..............page:252-254

Application of HACCP to the production of fried potato chips
YAN Fa-bin;WANG Xiao-lin;LI Shan-yun;BAO Li-xian;LI Yan-shan;YANG Wan-lin;SUI Qi-jun

..............page:250-252

Establish of growth model of Staphylococcus aureus in raw milk
XU Xiao-xi;YAN Jun;ZHEN Zhen

..............page:248-249

The establish of quality evaluation method of homemade frozen shrimps and evaluating their qualities
ZHANG Li-li;CHEN Shun-sheng;XIE Jing

..............page:243-247

Synthesis of butyl paraben catalyzed by gallium sulfate
CAI Yong-hong;YANG Wei-bing;CHEN Dan-yun

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

Study on the synthesis of Resveratrol by Wittig-Horner Reaction
DU Shu-xia;XU Li;YAO Yong-fang;ZHU Mei-juan

..............page:238-240,242

Study on application properties of octenylsuccinate peach gum
LI Lin;HUANG Xue-song

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

Study on optimization of synthesis of DATEM
MA Xiao-jun;DAI Wen-bing;GENG Min

..............page:231-234

Study on food package paper with antibacterial properties
LI Qing-chun;ZHANG Jing-qiang

..............page:228-230,247

Study on extraction process of flavonoids from radix of Pueraria
HU Jian-ping;LUO Shu-yue

..............page:227-227,234

Study on processing technology of Xinjiang big Sea buckthorns fruit wine by response surface method
GU Jing-jing;WANG Ai-qin;KANG Jian

..............page:224-226

Research on enzymolysis technology in the processing of banana powder
CHEN Dan-dan;LIN Wei-feng;CHEN Zhong;XUE Fa-gang;LIANG Zhong-jian

..............page:188-190

Study on the processing technology of Hami melon pulp juice
LIU Fu-lin;WANG Hong-xin;XIAO Jian

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

Study on optimization of processing technique of ginger powder
ZHU En-jun

..............page:193-195

Study on extraction process of capsanthin from pepper
WANG Shao-xia;TANG Xiao-hua;ZHOU Yong-hong;YAN Shi-qiang

..............page:196-199

Selection of hydrolysis protease for Procambarus clarkii byproduct
GAO Xiang;WANG Rui;ZHANG Man

..............page:199-201,204

Research on the extraction of Lavender volatile oils
YANG Hai-yan;ZHANG Zhao-hong;LEI Jun;ZOU Ping

..............page:202-204

Isolation and identification of defatted rice bran hemicellulose C
HU Guo-hua;MA Zheng-zhi;ZHOU Qiang;DING Qing-bao

..............page:205-206,209

Study on ultrasonic-microwave synergistic extraction of polysaccharides from loquat leaves
WANG Zhi-gao;YAN Gui-long;WU Hua-yi;YI Meng-ya

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

Study on processing condition of cheese sauce with cheese powder
XUE Yu-hui

..............page:210-213

Mutation breeding of brewing yeast with lower-level protease A and pilot scale fermentation
FU Li;ZHANG Zhuo;WANG De-liang;YANG Jing

..............page:213-215,218

The processing technology of cloudy sweet corn beverage
ZHENG Li

..............page:216-218

Optimize flocculation condition of processing wheat starch yellow thick liquid
TAO Ling-xia;CHANG Hui-ping;WU Jing-Tao;ZHAN Zhi-xuan

..............page:219-220,223

Study on extraction and purification of PUFA from silver carp oil
TANG Zhong-lin;WANG Zhi-he

..............page:221-223

The screening of enrichment medium of Lactobacillus helveticus
WU Ling;ZHEN Tie-song;HE Ying

..............page:129-131

Research on the measurement method of carbohydrates in juice
LIU Xia

..............page:279-280

Determination of monoethanolamine and diethanolamine in food processing aids trolamine by GC internal standard method
YU Kong-jie;HUANG Jie;YANG Fang;LI Yao-ping;CHEN Xiang-ming;QIAN Jiang

..............page:281-282

Comparison of two methods for determine of membrane gas-permeability-differential-pressure method and equal-pressure method
WANG Wei-shan;ZHAO Jiang

..............page:283-284

Study on hydrolysis zein by the protease of Aspergillus oryzae IF-39
LIU Bo;LU Ming-chun;LI Zhi-rui;LIU Ying-xin;JIN Feng-xie

..............page:186-187,190

Study on technology of enzyme-supersonic extraction of Lonicera caerulea L.fruit residue anthocyanins
ZHAO Yu-hong;ZHANG Li-gang;MIAO Yu

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

Study on processing technology of blackcurrant fruit tea drink
LI Huan-rong;HUANG Wen-shu;CHEN Li;ZHU Zheng-lan

..............page:180-183

Optimization of autohydrolyzing conditions of endogenous proteases from squid byproducts
XU Wei;LV Ying-tao;XUE Chang-hu;REN Yan;LUAN Dong-lei;YU Gang

..............page:176-179

Study on processing technology of goat milk ice cream
LI Jin-zhou;KOU Xiao-hong;TU Cui;FU Jun-shu;LI Xiang;LIU Ye-fei

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

Study on the structure of polysaccharide from the fruits of Siraitia grosvenorii
LI Jun;HUANG Yan;HE Xing-cun;SU Xiao-jian;CHEN Hai-yan;LIAO Ri-quan

..............page:169-172

Study on the process of enhancing Calcium binding capacity of egg yolk protein with enzymatic method
LAN Ze-lin;XU Xue-qin;LI Cai-ming;WANG Wei-fen

..............page:166-168,179

Three sources of Vibrio parahaemolyticus: their differences in some biochemistry characteristics
NING Xi-bin;LIU Dai-xin;ZHANG Ji-lun;Ju Er-yi

..............page:164-165,175

Reaction dynamics of the second carbonation in sugar juice
ZHANG Si-yuan;GUO Hai-rong;DENG Li-gao

..............page:127-128,131

Antibiotic susceptibility and plasmid DNA detection of two strains of bibidobacterium
KANG Xiao-hong;LIU Han-ling

..............page:124-126

Study on physical properties of Castanopsis Sclerophylla starch
TU Zong-cai;LIU Guang-xian;WANG Hui;LIU Cheng-mei;LIN De-rong;WANG Yan-min

..............page:121-124

Study on the antioxidant activity of garlic extract and its effect on preservation of chilled pork
CHEN Hong-sheng;KONG Bao-hua;DIAO Jing-jing

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

Action mode and classification of the chitosanolytic enzyme purified from lipase
LI Dong-xia;XIA Wen-shui

..............page:115-116,120

Study on the aging process of egg by NMR and MRI
JIN Zhi-qiang;ZHANG Jin-sheng;LIU Yu-huan;LIN Xiang-yang;RUAN Rong-sheng;WANG Na

..............page:112-114

Study on the flavor components of rice beverage by headspace solid-phase microextraction and gas chromatogrphy-mass spectrometry-olfactometry
MA Xiao-pei;WANG Li;TU Qing-rong;ZHANG Hui;YAO Hui-yuan

..............page:143-147

Study on biochemical characteristics of several wheat koji and their difference during fermentation process
XU Xiang;MAO Jian;CHEN Zheng-xing;MA Jun-xiao

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

Study on inhibition of pyrolin against Alternaria alternate
WEI Yue-qin;AI Qi-jun;WU Zhen-yu

..............page:138-140

Study on fermentation technology of thermostable xylanase by Pichia pastoris
WAN Hong-gui;JIA Wei;CAI Heng;WANG Tao;LI Xi-lian;ZHENG Wei-gang

..............page:135-137

Isolation and characteristic study on putrescent microorganism from pickle radish
FU Xiao-hong;YANG Ying-wu;DENG Wei;LI Zheng-guo

..............page:132-134,137

Fast determination of total anthocyanins of Prunus maackii by visible spectrophotometry
FENG Zhi-biao;LIU Chun-hong;ZHANG Xiao-song

..............page:285-286,288

Application development of soybean separated protein in dairy products
LIU Qiang;LIU An-rang;ZHAO Ya-ping

..............page:287-288

Research progress of extraction,isolation and purification of resveratrol
ZHANG Chu-shu;YANG Qing-li;PAN Li-juan;YU Shan-lin

..............page:289-291,297

Thermal conductivity model and prediction for internal porous foods
ZHAO Xue-wei

..............page:292-297

The summary of γ-aminobutyric acid(GABA) in mulberry leaf(Morus alba L.)
CHEN Heng-wen;LIN Jian-rong

..............page:298-300,304

The development of antibiotic residues in milk and its detecting techniques
LI You-jie;XU Yang;GUO Jie-biao

..............page:301-304

Study on enzyme-producing conditions of thermostable α-amlyase-producing strain
ZHANG Qiang;PU Xiao-ping

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

Improvement on modification of low germination rate barley by Geotrichum candidaum
LONG Jie;MENG De-jing;SUN Jun-yong;LU Jian

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

Composition analysis of Maillard reaction of the reducing sugar and acid hydrolysate of rhizophora stylosa
HAO Xiao-min;TENG Wei;GU Chang-sheng;SONG Wen-dong;YAN Jian-bin

..............page:103-104,108

Study on optimal producing condition of extracellular polysaccharide of Emericellopsis pallida by response surface method
SU Jun;FENG Xin-zhong;KUANG Hai-jv;ERKIN Rah-man;GULSIMAY Abaydula

..............page:100-102

Optimization of fermentation conditions of recombinant E.coli for production of archaeal thermostable acidic α-amylase
DING Lan-bao;NIU Dan-dan;SHI Gui-yang;WANG Zheng-xiang

..............page:97-99,102

Screening wheat variety for beer-brewing by fuzzy evaluation method
CHEN Dan-hua;LU Jian;SUN Jun-yong;DONG Jian-jun

..............page:93-97

Study on microwave technology applied to the processing of Chufa cake
RUI Han-ming;ZHOU Li-juan;ZHENG Feng

..............page:161-163

Study on mutagenic breeding of Natamycin producing strain
ZHENG Fen-ge;MENG Xian-jun;LI Ying-chang;WEI Bao-dong

..............page:159-160,172

Study on molecular structure of resistant starch
LI Guang-lei;LIU Xiu-fang;ZENG Jie

..............page:156-159

Study on paste properties of sweet potato starch
GAO Qun-yu;WU Lei;LIU Yao

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

Effects of microbial fermentation on flavor and active components content of garlic
LU Jun;LIU Jia-jia;XU Gang-biao;YANG Na;LUO lan

..............page:150-152

Separation and analysis of Aralia elata(Miq)Seem saponins by HPLC
YAN Ting-cai;MENG Xian-jun;LIU Jing

..............page:147-149

The application of fungal α- amylase to the processing of steamed bread(mantou)
CHEN Li-ming

..............page:305-307

Research progress on capsicum red pigment
TAO Sha;YANG Jian-hua;XUE Wen-tong;ZHANG Hui

..............page:307-309

Pretreatment technology of ethanol production utilizing ligocellulosic crop
XUE Jin-yong;MA Xiao-jian;LI Xiao-bin;JIA Xian-wei

..............page:310-312

gong xiao , pin pai cheng chang de gai !
lou xiang peng

..............page:18-20

2008 nian zhong qiu yue bing chan xiao qu shi he dui ce
wang guo jun

..............page:13-16

Effect of different stuff freshness on quality of boiled and salted shrimp
REN Yan;XUE Chang-hu;WANG Jing-feng;XU Wei

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

Study on optimal electroporation conditions of Germanic Saccharomyces cerevisiae
XU Min-jun;ZHOU Shi-ning;FU Jing-hua;TIAN Xiao-qun

..............page:87-89,92

Effect of rosemary extract, tea polyphenols, vitamin E on lipid oxidation and color stability during storage of dry-cured hams
LIAO Chan;JIN Guo-feng;ZHANG Jian-hao;WANG Chao;MA Chong;WANG Fang

..............page:82-86

Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder
CHE Yong-zhen;FAN Da-ming;LU Jian-an;WANG Miao;YANG Yan-jun

..............page:79-81,86

Effect of modified soy protein on the gelatinization and retrogradation of pre-fried food made from wheat
CHEN Wei;FAN Da-ming;ZHAO Jian-xin;LUO Yu;LI Wen-jing;ZHANG Hao

..............page:74-78

Comparative study on free radical scavenging and reducing power of oligopeptides from soybean and corn
LI Dan;LI Xiao-lei;LI Rong-he

..............page:71-73

The optimization of bioconversion conditions for the production of phenyllactic acid with resting cells
LIU Feng-li;MU Wan-meng;JIANG Bo;ZHANG Tao;LI Xing-feng

..............page:67-70

Breeding of high yield esterase strains from protoplast of marine microorganism
ZHENG Hong-fei;SUN Mi;WANG Yue-jun;HAO Jian-hua;SONG Yong-xiang

..............page:64-66,70

Some evidences for ribose as the reactive flavor precursor of dry-cured meat products
SONG Yong;MA Chang-wei

..............page:61-63

Optimization of the fermentation parameters for transformation phytosterol into androstenone by strain Bacillus sp ST06-95
LIAO Wei-hong;RAO Zhi-ming;SHEN Wei;FANG Hui-ying;ZHUGE Jian

..............page:57-60,63

News & Trends

..............page:44-52

Compositor

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

li yu xing ye jian duan de s+s
de guo s+s ji tuan shuang shi fen jian ji shu you xian gong si

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

qiang hua shi pin ying yang tui dong quan min jian kang fang ge lan bi ya ying yang you xian gong si zhong guo qu shang wu jing li xiang bo
chao zuo

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

yan fa zhi kong : qi ye fa zhan de yuan dong li
wen chang

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

ying yong feng xian fen xi yuan li jian li ke xue de shi pin an quan xiao fei guan
wu jin e ; chang chao

..............page:30-34

Readers' mailbox

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

guan yu bing zuo lin de xin si kao
wang xun

..............page:27

gong si chang jian fa lv jiu fen zhi zhi wu xing wei

..............page:22-24