Science and Technology of Food Industry 2008 Issue 9 Study on purify and enzymological characteristics of chymosin produced from distiller's yeast rhizopus F34 strain

Study on purify and enzymological characteristics of chymosin produced from distiller's yeast rhizopus F34 strain
WU Jin-ju;XU Er-ni;CHEN Wei-ping;HE Jian

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

Effects of temperature and light on content of polysaccharides and activity of SOD in Spirulina Maxima
LIU Juan-ni;WANG Xue-qing;PANG Guang-chang

..............page:132-134

Study on the breeding of wild wine yeast and its conductivity during fermentation
LI Chong-wei;SONG Yong;LI Yan-li;HE Lin

..............page:138-139

Concentration and antioxidant activity determination of sorghum pro-anthocyanidins derived various areas
HUANG Zhao-hui;LU Ping;MENG Xian-jun;REN Gui-xing

..............page:140-142,144

Effect of electric field on the ultraviolet spectra and activity of lipase
XU Qiang;YANG Ke-fi

..............page:143-144

Compound screening of high-producing and low pigment pullulans strain
HE Hong-xing;ZHANG Yong-mao;SHI Jiu-ying;ZHANG Ji-hong;HUANG Yu-long;ZHAO Ying

..............page:145-148

Study on gelatin WHC of salt-soluble protein of chicken thigh and the affecting factors
ZHAO Chun-qing;KANG Chun-yu

..............page:148-151

Effects of different food additives on TPA texture parameters of cooked black bean
ZHANG Shu-lu;DONG Bei-lei;LU Xiao-bin;LI Yuan

..............page:152-154

Study on antibacterial activity of the petroleum ether extract from leaves and stem of Menispermum dahuricum DC.
KONG Yang;MA Yang-min;LI Yan-jun;ZHU Hui-fang

..............page:154-155

Study on characteristics of protease produced by Mucor
ZHENG Xiao-ting;ZHAO Xin-huai

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

Study on identification and characterization of Aspergillopepsin I produced from Aspergillus niger H by MS mapping
WANG Yun;ZENG We-tan;QIAN Shi-kai

..............page:159-161

Effects of different extracting methods on the properties of yeast β-glucan
GONG Yan-yan;XU Xue-ming

..............page:162-165

Enzymatic conversion for γ-aminobutyric acid by Lactococcus lactis
FU Yuan-xin;ZHANG Tao;JIANG Bo;MU Wan-meng

..............page:166-169

Improvement techniques for isolation and purification of 1-PeCSO
DONG Yu-hui;ZHANG Jing-sheng;ZHAO Guang-hua

..............page:169-171

Study on the preparation of Pinctada martensii flavor retort porch
ZHANG Jing;YANG Ping;HAO Ji-ming

..............page:172-173,176

Enzymolysis of residue of rice and determination of its protein isoelectric point
HUANG Jua;XIONG Hua;LI Liang;LI Ting;CHEN Zhen-lin

..............page:174-176

Study on processing technology of silk protein Mara cake
LUO Fu-ying

..............page:177-178,181

Study on technology of compound and clarified juice of papaya and seedless orange
HANG Nong-hui;LIN Bing-bin;Wu Jie-fang;ZHONG Yun

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

Study on fermented processing of probiotic yoghurt
EU Ying-hua;YANG Yu-jie;GUAN Hai-tao;ZHANG Fu-chun

..............page:182-183

Study on continuous production of low-lactose milk with immobilized lactase
WANG Jing;JIA Ying-min;ZOU Lei;MIAO Li-jun;PENG Hong-li

..............page:184-187,190

Separation and purification of manno-oligosaccharides by silica gel column chromatography
XU Mu-dan;TANG Mu-hong;WANG Xiao-yan

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

Study on extraction technology of alion from aloe by ultrasonic
MA Wen;SONG Li

..............page:191-192,194

Preparation of yoghurt with potentilla anserine granule
WANG Li-gong;LI Xue-yan;HUANG Shao-hai;WANG Yuan-zhe

..............page:193-194

Study on wall-broken technology of lucidum spores
LI Shu-fang;ZHANG Zhi-jan;LI Hai-de

..............page:195-196,199

Study on microwave-assisted extraction of camellia cakes polysaccharide
WU Xue-hui;HUANG Yong-fang;XIANG Ru-sha;ZHOU Wei;LI Li

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

Extraction of esterase with PEG/NaH2PO4 two-phase aqueous system
JIANG Bin;FENG Zhi-biao;CHEN Yi

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

Study on processing technology of gravy beef granule
CAI Jian;NIU Fang-bing

..............page:203-204

Study on the drying technology of tilapia fillets
YE Sheng-quan;GUO Si-yuan;WU Hui;LAI Fu-rao

..............page:205-206,311

The preparation of Lactobacillus acidophilus chestnut yogurt
NIU Sheng-yang;MA Han-jun;ZHAO Rui-xiang;LI Gang;HAN Jun-bao

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

Study on processing technology of black rice beverage
MA Xiao-pei;ZHANG Hui;WANG Li;GUO Xiao-na;YAO Hui-yuan

..............page:209-211

Study on technology of enzymatic extraction of long jujube juice
WU Su-ping

..............page:212-214,217

Study on processing condition of salting-out of kid rennet by(NH4)2SO4
WU Hai-yue;ZHANG Fu-xin;ZAN Lin-sen

..............page:215-217

Production of enzyme-modified cheese with Flavourenzyme and lipase
LI Fei;LIU Ning

..............page:218-221

Study on washing technology of ultrafiltration membrane in eliminating bacterium of glutamic acid fermentation
LI Ping-fan;HE Li-xin;WU Hai-feng

..............page:129-132

Advanced treatment of food additives wastewater by Fenton reagent oxidation
XU Jin-hua;WANG Xiao-jun;CHEN Zhi-wei

..............page:126-128

Study on the melt resistance of jellied meat
ZHANG Xiao-min;ZHANG Jie;LI Feng

..............page:124-125,128

The antioxidation effect of Pyracantha fortuneana polyphenol in vitro
LI Wei;ZHANG Ying-tuan

..............page:121-123

Study on polar components of heated frying oil using liquid chromatography
MU Zhao;LIU Yuan-fa;WANG Xing-guo

..............page:118-121

Efficient and rapid method for isolating plasmid DNA from lactic acid bacteria
LIU Hong-juan;GONG Han-sheng;MENG Xiang-chen

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

Study on development of yoghurt of fructooligosaccharides
SU Jun-ling;ZHENG Jian-qiang

..............page:222-223,248

Effect of magnetic field on the contents of phenolic compounds in red wines
ZHANG Qing-hua;CHEN Xiao-bo;ZHAN Ji-cheng;TIAN Rong-rong;WANG Xiu-qin;HUANG Wei-dong

..............page:108-111

Effect of millet extracts on the viability of Lactobacillus under acid conditions
JIN Zhi-qiang;WANG Yan-xiang

..............page:105-107,111

Study on the technology of preventing cell broken during the processing of sweet potato granules
MI Gu;XUE Wen-tong;CHEN Ming-hai

..............page:101-104

Study on influencing factors of banana slice during freezing porcess
ZHANG Bin;HOU Xiao-zhen

..............page:98-101

Effect of freezing and microwave reheating conditions on crispness of pre-fried coated food
CHEN Wei;FAN Da-ming;ZHAO Jian-xin;YU Ming-jie;PAN Wei-na;ZHANG Hao

..............page:94-97

Conformational changes of phospholipase D under different conditions in anhydrous organic solvents
CAO Dong;ZHANG Yong-gang;SHI Su-jia;YUAN Kai;MAO Xiao-bing

..............page:91-93,97

The inhibition effect of spices extraction on Listeria monocytogenes in culture medium and in chilled pork
LIU Liu;KONG Bao-hua;LIU Qian

..............page:87-90

Research on genetic polymorphism of Bifidobacterium by RAPD
WANG Tao;MENG Xiang-chen

..............page:84-86

Study on antioxidant activities of the extracts of Haematococcus pluvialis before and after saponification in vitro
ZHAO Li-yan;CHEN Gui-tang;ZHAO Guang-hua;HU Xiao-song

..............page:81-83,86

The green barrier and strategies of packing security of food
DAI Hong-min;DAI Pei-hua;LI Yuan-yuan

..............page:224-226,230

Study on the crystallization properties of fructose syrup
YAN Xu-dong;YANG Rui-jin;LU Rong-rong;ZHANG Wen-bin

..............page:227-230

Study on the synthesis of octanal propylene glycol acetal by microwave irradiation
LI Jian-rong;GAN Wang-bao;QIN Lang

..............page:231-232,236

Fresh-keeping effect of phytic acid on Chrysanthemum nankingense
ZHAO Yong-gan;DIAO Jing-wen;DAI Jian-hua;SHI Xiao;YU Zhi-fang;WEI Yong-yi;DOU Kang-ning;LI Chao-min;GUO Ming-yue

..............page:233-236

Initial research on preservation technology of partial freezing for fresh pork
LIU Xi;SONG Zhao-jun;WANG Shu-ning;SONG Hua-jing

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

Relationship between dilution rate of high gravity brewing and harmony and softness taste of beer
LIU Chun-feng;WANG Lia-xiang;ZHENG Lian-ping;YU Qing-yao;LI Yong-xian;ZHENG Fei-yun;LI Qi;GU Guo-xian

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

Study on production of galacto-mannan-oligosaccharides by β-mannanase hydrolyzing G.heterophylla gum
ZHANG Min;SHI Jin-song;SUN Da-Feng;ZHANG Wei-ming

..............page:57-59,62

New & Trends

..............page:52-56

2008 zhong guo guo ji pi jiu yin liao zhi zao ji shu ji she bei zhan lan hui 2008 nian 10 yue 20 ri 23 ri

..............page:50-51

THE ELEVENTH CHINA INTERNATIONAL ICE-CREAM INDUSTRY EXHIBITION

..............page:49-49

jiu da liang dian tu xian you shi , zhong guo shi pin ke xue ji shu xue hui tan yan " wo men li qiu zuo de hao yi xie " di shi si jie shi jie shi pin ke ji da hui jin ru dao ji shi
wen chang

..............page:44-47

gou jian zhui su ti xi bao zhang shi pin an quan
liu li mei ; wang yun zheng ; wang fa zhong

..............page:40-42

guo pu tang jiang tian ran de huan shi he cheng de
lei ying hui

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

qi yuan yu hai yang wei zao de life's dhatm fang mei guo ma tai ke sheng wu ke xue you xian gong si gao ceng
ding huan

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

Analysis and identification of major components in white sediment from carrot juice
XIAO Wei;ZHANG Yan;WU Ji-hong;HU Xiao-song;LIAO Xiao-jun

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

Lipase-catalyzed synthesis of lauroyl acetylglucosamine in organic solvents and its antibacterial activity
LI Geng-geng;TAO Guan-jun;QIN Fang;XIONG You-ling;CHEN Jie

..............page:69-73

Modification of soy protein concentrate leached by alcohol under high alkaline condition
CHEN Hui;HUA Yu-fei;WANG Juan

..............page:66-68

Study on the rheological properties of oat β-glucan/maltodextrin blends
PENG Jie;ZHANG Hui;WANG Li;GUO Xiao-na;YAO Hui-yuan

..............page:63-65,68

Preparation and antioxidant research of pumpkin polysaccharide Sulfate
XIE Jia;ZHANG Jing;LIU Hong

..............page:60-62

Exopolysacchrides produced by Lactic acid cocci and their applications in cheese production
LU Bing;YANG Zhen-nai;ZHANG Xue;KONG Bao-hua

..............page:295-297,301

Analytical technology of dairy products' quality based on milk protein
SONG Hong-xin;BAI Hong-mei;XUE Hai-yan;HAN Yan

..............page:298-301

The research and development progress of sweet potato flour
WANG Li-juan;WANG Qin;WEN Qi-biao

..............page:302-304,90

Preservation mechanisms of propolis and its application On food preservation
LU Zhao-yun

..............page:305-308

How to use figures regularly in scientific and technological magazines
FANG Min

..............page:309-311

chuan di xi wang de ai xin shi zhe fang jia ji gong si tian wei ji ji dian fen yan sheng wu
he zuo zuo ; ding huan

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

qiao ke li bu dan dai lai mei wei , geng dai lai jian kang
wang xun ; yang hai yan

..............page:33

Readers' mailbox

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

shi yong tu pian shen fang qin fan ta ren zhu zuo quan

..............page:28-30

dian zi jian guan shi xing nan cheng yi zhi shi pin an quan fa cao an shan chu jian guan ma zhang xian li fa li xing
ding huan

..............page:24-26

zeng jia li xing jian shao nei hao tui dong ru zhi pin xing ye jian kang fa zhan
song kun gang

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

guo chan bing zuo lin zhong gao duan shi chang da you ke wei
li sha

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

Research on the stability of lycopene in cooking oil
HOU Chun-ming;HE Mei

..............page:237-238

Effect of polyphosphate hydrolysis on properties of frozen Tilapia muscle
FENG Hui;XUE Chang-hu;GAO Rui-chang;REN Bing-xing;LIU Xin;CAO Rong;YIN Li-ang

..............page:239-241,265

Study on synthesis of methyl cinnamate catalysised by microwave assisted-macroporous resin
XUE Ping;KUANG Shou-min;CAO Kuai-le;SU Xue-qun;WANG Jie-qun;LAI Hong-juan;LI Yu

..............page:242,308

The synthesis of metionine chelated Manganese(II)and it's catalyzing effect on lipid oxidation
ZHANG Feng;ZHANG Xiao-ming

..............page:243-244,361

Study on the characteristics of algae in contaminated bottled water
CHEN Ming;Lu Yao-liang;LI Jian-hong;CHEN Yong-quan;WANG Li-ming;CAI Zu-gen

..............page:245-248

Study on food safety risk and the resolving mechanism
QIU Xiao-hong;WU Zhi-xiong

..............page:249-251,270

Effect of different temperature and humidity conditions on preservations of the part dried edible mushroom
ZHU Dan-shi;LIU He

..............page:252-254,257

Effects of sucrose-based polymers on preservation of mandarin orange fruit
HUANG Yao;HE Ying-zi;YE Yun;LV Ming-qun

..............page:255-257

Research progress of the relation between diabetes and diets
WEI Zhen-cheng;XU Zhi-hong;ZHANG Ming-wei;CHI Jian-wei;ZHANG Yan;TANG Xiao-jun;ZHANG Rui-fen;LI Jian-xiong

..............page:258-261

Simultaneous determination of 5-HMF,patulin,dimethoate and carbendazol in apple juice by RP-HPLC
NIU Peng-fei;QIU Nong-xue;SU Xiao-jie

..............page:262-265

Development of HPLC methods for analyzing three kinds of higher alcohols in beer
LV Ying-tao;KANG Cong-min;WANG Li-hong;XU Wei;XUE Chang-hu

..............page:266-268

Determination of hydrolysis degree of soy protein:a comparison between methods of pH-stat and formol-titration
YAO Yu-jing;CUI Chun;QiU Li-ping;CHEN Li-bin

..............page:268-270

Analysis of emodin in Polygonum mutiflorum Thunb by TLCS
ZHANG Xue

..............page:271-272

Rapid mensuration of enzymatic quantification of γ-PGA in its fermentation broth
MENG Jie;LU Ke;ZHANG Yi;WU Zhao-liang

..............page:273-274

Determination of microgram iron in cucumber by ferrosin phenanthroline spectrophotometry methods
LIU Xia

..............page:275-276,282

Determination of benzimidazoles residues in tissues by UPLC-MS/MS
TIAN De-jin;LOU Xi-shan;GUO Hai-xia;CHEN Jun

..............page:277-278,285

Study on processing technology of functional food of ant
ZHAO Da-jun;YU Xiao-lei

..............page:279-282

Research progress of total starch thermoplastic biodegradable material
SUN Bing-xin;MA Tao

..............page:283-285

Research developments of functional components of propolis
XU Xiang;ZHANG Hong-cheng;DONG Jie

..............page:286-289

Status and suggestions of quality and safety management of irradiated food in China
WANG Feng;HA Yi-ming;ZHOU Hong-jie;ZHANG De-quan;GAO Mei-xu;LI Shu-rong

..............page:289-291

Research status of wheat quality and the food quality
WANG Wei;WEI Xiu-ying;XUE Wen-tong

..............page:292-295