Science and Technology of Food Industry 2009 Issue 1 Study on processing technology of snack food from breed large yellow croaker

Study on processing technology of snack food from breed large yellow croaker
XIE Chao;WANG Yang-guang

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

Effect of pressure-transform tumbling craft on the microbe existed in the cooling pork
ZHAN Wen-yuan;HUAN Yan-jun;SUN Jing;LU Rui-qi

..............page:211-213

Study on mathematical model for determining the browning degree of fresh-cut lotus roots
ZHANG Mei-xia;JU Zheng-yan;KAN Jian-quan

..............page:116-117,146

Study on the application of phosphate monoester modified starch in mung bean jelly
SUN Ke-xiang;SONG Zhao-jun;LI Guang-lei;ZENG Jie;LIU Fei-fei

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

Study on antiallergic activity of Clausena lansium(Lour.) Skeels leaves extracts with different solvent
ZHAO Feng-li;LI Jie-rong;YANG Jian-xiu

..............page:110-112,115

Experimental study on temperature characteristics of solution vacuum freeze process
XU Bin-kai;CHEN Er-tong;YE Ping;WANG Yan;ZUO Zhi-qiang

..............page:107-109

Study on optimization of the saccharification technology of corn starch syrup by response surface method
YI Hai-long;GUO De-jun;LIU Wen-zhi;PENG Chao

..............page:206-208

Study on soybean whey protein beverage
LI Jia-dong;JIANG Lian-zhou;FU Xiao-yi;ZHU Xiu-qing;WANG Ying-nan

..............page:204-205,208

Study on extraction technology of the frog skin peptide from Rana. Chensinensis
LIU Hong-yu;CUI Hong-bin;XU Yan

..............page:201-203

Study on semi-dry preparation and emulsifying property of waxy maize starch stearates
QIU Li-zhong;BIAN Xi-liang;SUN Chun-rui;SONG Rui-jiang;XIA Feng-qing

..............page:199-200,203

Study on extraction and anti-microbial activities of total flavonoid from the leaves of Capparis spinosa L
LI Guo-qing;HAN Zhi-guo;LI Jia;LI Xue-feng;Sultan·ABABAKRI

..............page:195-198

Research on extrusion process of banana and change of quality and structure
DU Bing;LIANG Shu-ru;CHENG Yan-feng;CHEN Qi-cong;HUANG Hui-hua;YANG Gong-ming

..............page:192-195

Effect of amylase system from Rhizopus and Aspergillus oryzae on ethanol fermentation with raw cassava starch
PANG Zong-wen;LIANG Jing-juan;SU Hai-xia;CEN Yu-xiu

..............page:189-191,198

Influence of Saccharomyces cerevisiae population on controlling spoilage in orange juice
HU Bin;QIAN He

..............page:186-188

Study on technology of enzymatic hydrolysis of Paphia undulate meat
FANG Fu-yong;MIAO Yan-li;HE Hui;SONG Wen-dong

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

Fermentation production of cholesterol oxidase by Rhodococcus sp. R14-2 in fermentor
WANG Cheng-tao;CAO Yan-ping;WANG Jing;ZHANG Hui;SUN Bao-guo

..............page:159-161,164

Study on enzymatic hydrolysis of the oils in the seeds of the Illicium verum Hook.f.
FANG Jian;SU Xiao-jian;HE Xing-cun

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

Effects of Ca2+ on thermostability and secondary structure of bromelain
WANG Xiao-min;LIU Zhi-jun;HU Xiu-yi;HUANG Hui-hua

..............page:153-155,158

Isolation, identification and antimicrobial effect in vitro of causative pathogen from mouldy fresh walnut during storage
HUANG Kai;YUAN De-bao;HAN Zhong

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

Optimization of medium composition for cell multiplication and culture conditions of Lactobacillus farciminus
ZHANG De-fa;XU Wei-min;XU Xing-lian

..............page:147-149,152

Study on enzyme system of Aspergillus awamori AS 2437
GONG Xiao;JIANG Jun-ping;HE Zhi-fei

..............page:144-146

Study on the nitrite-eliminating effect of different processed garlic
CHEN Qiu-li;CAI Xiu-cheng;GUO Ying

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

Study on antioxidant of glycoprotein extraction (CSGP) of Salvia miltiorrhiza Bunge
DUAN Yu-feng;LI Miao;WANG Ying-qiang;LIU Ai-qing;DING Hong-jun;LI Er-chun

..............page:139-141

Effect mechanism of thickening agents on dough
ZHAI Wei-wei

..............page:136-138,141

Effect of acticarbon pH on steviol glycosides within purified solution
HUANG Song-lian;CHEN Tian-shun

..............page:133-135

Study on functional properties of modified potato pulp
CHEN Ju-hong;GU Zheng-biao;HONG Yan

..............page:130-133

Application of trehalose in chilled pork
LI Qin;PENG Ya-feng;ZHOU Jia-chun;XUE Feng

..............page:126-129

Study on synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat
SUN Yan-hui;DONG Ying

..............page:124-125,129

Study on the characteristics of hydrolysed caprine casein using different enzymes
HUANG Jin-hai;CHEN Chun-fang;XUE Zhao-hui;LI Lin;LIU Ying

..............page:120-123

Study on the kinetics of starch retrogradation of Migao
JI Ying;ZHOU Hui-ming

..............page:118-120

Effects of different food ingredients on viscosity characteristics of sweet potato starch paste
LI Guang-lei;ZENG Jie;SUN Ke-xiang

..............page:104-106

zhong guo leng dong leng cang shi pin yu leng lian fa zhan
lu xiang hua

..............page:20-21

kai chuang qi ye chuang xin xin ju mian su zao shi pin chan ye ke xue fa zhan xin you shi
wang zuo

..............page:14-18

Study on enzymatic hydrolysis of hyaluronic acid's primary extract from squid eyes
QIN Qian-an;ZHOU Xiao-min;LI Jian-rong

..............page:214-216,218

Study on the processing technology of Radix Fici Simplicissimae soft sweets
ZHANG Ming-hui;ZHONG Ming-hua;HUANG Yi-na

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

Study on extraction of the crude polysaccharides form Basidiomycetes
YU Li-wei;GU Hong

..............page:219-220

Study on the optimum technology of extracting polysaccharide from pumpkin by microwave-enzyme synergistic method
ZHAO Yu;XU Ya-qin

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

Effect of NaCl ionic strength, Mg2+ ionic concentration, temperature and pH on water holding capacity of yellow cattle muscle in Yunnan
CHANG Qing;HUANG Qi-chao;HU Yong-jin;CHENG Zhi-bin;GE Chang-rong

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

Study on microencapsulation of ferrous sulfate with different coating materials
LI Jin-ying;ZHAO Xin-huai;JING Le-gang

..............page:98-100

Effect of sodium nitrite contents ,cooking temperature and time on the formation of N-nitrosamine in cooked ham and study on the corresponding correlations
SUN Jing;HUAN Yan-jun;ZHAN Wen-yuan;LU Rui-qi;YU Peng

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

Research on the preparation and pH-sensitive hydrogel of N-chitosan succinate membrane
LI Zuo-wei;ZHANG Li-yan;ZENG Qing-xiao

..............page:91-92,97

Study on the bacteriostasis of Chito-oligosaccharide
ZHANG Yun;DU Peng;ZHANG Ya-dong

..............page:88-90

Study on bacteriology of lightly baked scallop in cooking process
CHEN Shu;XU Zhong;GUO Quan-you;YANG Xian-shi

..............page:85-87,90

Purification and characterization of a polysaccharide in malt inducing premature yeast flocculation
LIU Yuan-yuan;WANG Dong-feng;HU Wei-sheng;XU Ying

..............page:82-84

Study on the influence of maltose and glucose in Maillard reaction on the activity of the shrimp allergen
LI Qing-li;LI Zhen-xing;LIN Hong;ZHANG Yi-qun;LV Peng

..............page:79-81,84

Study on characters of PPO in mushroom
LIU Ya-jia;LI Wei;YI Jie-rong

..............page:183-185,188

Optimization of the hydrolysis conditions of Eupolyphaga sinensis Walker protein with Arazyme protease by the response surface method
ZHANG Yao-hui;WANG Ying;HUANG Guo-qing;ZHEN Tian-yuan;PIAO Mei-zi

..............page:180-182

Application of compound enzyme in the production of Yunnan Xiaoqu liquor
LI Jun-jun;TANG Xiang-hua;DUAN Yong-zhong;XU Bo;HUANG Zun-xi

..............page:178-179,182

Effect of papain tenderized on proteolysis and tenderness of air-dry chicken muscle made by spent layers
LIU Hai-xia;ZHANG Jian-hao;WANG Yong-li;JIN Guo-feng

..............page:174-177

Research on the fermentation process of yeast (Saccharomyces cerevisiae) which can be induced to produce Metallothionein
CHENG Yu-liang;YAO Wei-rong;QIAN He;ZHANG Gen-yi

..............page:170-173,177

Study on the effects of incubating conditions on E.coli accumulating L-asparaginase
FAN Zhi-hua;LIANG Peng;FAN Xiu-hua;ZHANG Ai-lin;CHEN Yi-jiang

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

Effects of different culture conditions on the production of mycelial biomass by Phellinus linteus
LUO jie;CUI Feng-jie;WANG Wen-bing;HUANG Da-ming;ZHANG Zhi-cai

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

Study on the production of salad dressing from waxy rice starch and rheological property
MA Xiao-jun;SUN Hui-min

..............page:75-78

Study on stability of bovine colostrums insulin-like growth factor-I under normal dairy processing conditions
YUN Zhen-yu;CAI Xiao-zhan;WANG An-ping;ZHANG Lie-bing;ZHANG He-ping

..............page:72-74,78

The effect of defatted soybean powder on noodle quality
LI Jun-hua;ZHU Ke-xue;QIAN Hai-feng;ZHOU Hui-ming

..............page:68-71

Effects of different microencapsulation methods on the property of lutein microcapsule
QI Jin-feng;XIONG Hua;CHEN Zhen-lin;BAI Chun-qing;XIE Ming-yong;DENG Ze-yuan;ZHENG Wei-wan

..............page:65-67,71

xin xi lan , mei shi zhi dao
ding huan

..............page:58-59

tui dong you zha shi pin xiang jian kang fa zhan
zhang yu wei

..............page:54

fen dou si shi zai li chuang pin pai ji zeng cheng hua dong diao wei pin you xian gong si fa zhan zhi lu
wen chang

..............page:52-53

li zu zhong guo yuan su fa zhan gu li gu li hui er kang yu sheng tai shi pin yin liao
ye zheng ming

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

mei guo da xing ren chan pin chuang xin da sai zhan shi xue sheng chuang zao cai neng de ping tai
huang guang wei

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

han howarutm yi sheng jun de xi guan guo zhi he ru yin liao chuang xin shen qi de jian kang fang an
jin su ; yang hai yan

..............page:39

nisin, ru suan lian qiu jun su

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

yin ming gu dong yao qiu che zi neng fou de dao fa yuan zhi chi ?

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

gao duan chan pin de yi jian ling xiu li liang
zhao zhan

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

quan qiu xiao tiao zhong guo zhi zao ru he zhuan xing ?
li guang dou

..............page:32-33

ying yang an quan shi er tong shi pin an quan de ji chu he he xin
chai wei zhong

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

shi pin an quan bei hou de jiu ze
li sha

..............page:22-26

Study on the mix acid cross-linked porous starch
MA Yuan;GU Rong;XU Kun;YUAN Huai-bo

..............page:223-225

Study on extraction technology of coconut protein isolated
ZHENG Ya-jun;CHEN Hua;LI Yan;ZHAO Song-lin

..............page:226-227,230

Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
MENG Yue-cheng;HOU Xiao-zhen

..............page:228-230

Study on purification of burdock polysaccharide with membrane technology
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;ZHAO Yue

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

Optimization of the technology for Lactobacillus helveticus attenuated by spray-drying
WEI Wei;ZHAO Zheng

..............page:234-235,238

Study on improvement of color of fried chicken
LU Jian-feng;CHEN Chun-gang;ZHAO Liang;NIU Sheng-yang;JING Jing

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

Study on refine of onion essential oil by molecular distillation technology and effect factors
HU Zhen;YU Hai-lian

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

Study on the decoloration technology of the L-rhamnose crystallized mother solution
LI Yu-shan;WANG Jing-an

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

Development of nutrition dry noodles from mulberry leaf
LI Hua-lan;PAN Ming;WEI Qin;ZHU Wen-you;YIN Li-guo

..............page:244-246

Study on the development of purple sweet potato health jelly
YU Xiao-ling;ZHAO Feng;LI Xue-bin;LIU Qin hua;MA Han-jun

..............page:246-248,251

Study on clarification and color change of mulberry fruit wine
JIANG Li-wen;LI Juan;TAN Ya-fei;CAO Zhi-yong

..............page:249-251

Extraction of purple grass element and study on its antioxidant activity
DING Huai-yu;XU Ping

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

Effect of the preparation parameters of chestnut serosity on sensory quality
ZHANG Ying;DAN Xiao-rong;LU Xiao-li

..............page:255-258

Optimization of microware-assisted extraction parameters for trigonelline from pumpkin
WANG Chong;XU Ya-qin

..............page:258-259,262

Determination of eleven kinds of synthetical pigments in food by rapid resolution liquid chromatography
LI Na;LI Shu-juan;AN Juan;SONG Yang;GAO Xu;LIU Chang;YAN Mao

..............page:313-314,325

New research progress of solanum nigrum and its application
HUANG Hua;ZHOU Jian-hua

..............page:315-318

Development and utilization of wild medofenoxate fruit in Changbai mountainous areas
HE Wen-bing;XU Jing;ZHU Jun-yi;SHAO Xin-ru;LIU Xue-lian

..............page:319-321

Research progress of water-holding capacity of fresh meat by LF-NMR
JIANG Xiao-wen;HAN Jian-zhong

..............page:322-325

Effect of preslaughter transport of livestock on meat quality
CHEN Lin;CAO Jin-xuan;XU Xing-lian;ZHOU Guang-hong;LI Sheng-jie;LI Xiu-guang;CUI Jiang

..............page:326-329

Advancement of non-thermal sterilization technologies in milk industry
GAI Zuo-qi;LI Bing;LI Lin;TANG De-song

..............page:329-332

Mechanisms of microwave inactivation and biological effects
HANG Feng;CHEN Wei;GONG Guang-yu;WANG Yin-yu;ZHANG Hao;GUO Ben-heng

..............page:333-337

Research and application of fast screening techniques for chemical pollutants in sea food
CAO Li-min;LIN Hong;SUI Jian-xin

..............page:337-340,344

Solid phase extraction of food contaminants using molecular imprinted polymers
ZHANG Xing-yue;YU Hai-peng;LIU Jun-hong

..............page:341-344

Security and countermeasure of compound seasoning
CHEN Jin-guo;CHEN Zhong

..............page:345-347,351

Research status quo of bioactive substances in wheat germ
WU Su-ping

..............page:348-351

Effects of perforated polythene fresh-keeping bags of different diameters on vegetables
LIU Yang;WANG Nai-xin;CHEN Chun-fang;LV Yan-an;LI Jin-cai

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

Study on technology of Cu(gly)2 prepared by room temperature solid-state reaction
LIN Na-mei;LI Da-guang;SHU Xu-gang;WENG Bing

..............page:263-265,268

Study on synthetic of thymol
QIU Kun-lun;OU Wen-hua;MAO Hai-fang;PAN Xian-hua

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

Synthesis of ethyl hexanoa catalyzed by bioimprinted lipase
ZENG Jia-yu;ZHOU Xing-hui;ZHANG Ji;TANG Gong;GAO Ya-juan

..............page:269-272

Batch extraction of crocin from Garderia by low intensity and dual-frequency ultrasound
CAO Yan-ping;ZHAO Wan-ting;CHENG Wei

..............page:272-274,279

Research on methods to improving stability of natural pigments from Althaea rosea(L.) Cavan.
SUN Jian;PENG Zi-mo;PENG Hong-xiang;LI Jin;FU Yao

..............page:275-279

Discussion of enlarging the scope of residual solvents detected in plastic flexible packaging materials for food
MAO Xi-qin;PAN Wei;FU Lin-hua;GUAN Cheng;CHEN Ji-ping

..............page:280-281,285

Ettects ot grape seed extract and Chitosan treatments on postharvest quality of Yali pear fruit
CUI Yang;LI Jian;CAO Jian-kang;YANG Jing-qi;JIANG Wei-bo

..............page:282-285

Study on the microbial changing of irradiated corned beef in process of storage
XIAO Rong;XU Kun-long;SHI Zhong-fen;ZHANG Yun-long

..............page:286-288,292

Effects of chlorine dioxide(ClO2)treatment on fresh-keeping and storage quality of Qinmei kiwifruit
NIU Rui-xue;HUI Wei;LI Cai-xiang;TU Yin-hua;JIN Hong

..............page:289-292

Study on preservation and insect control of daylily
AN Na

..............page:293,297

Comparison of physicochemical characteristics of muscles of Qing Yuan Partridge chickens and San Huang chickens
CHEN Hao-chuan;RUI Han-ming

..............page:294-297

Anodic stripping voltammetric determination of Sn(Ⅱ)
WANG Zong-hua;TIAN Ling;ZHANG Xu-lin;ZHANG Fei-fei;XIA Yan-zhi

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

Identification of capsaicinoids by high performance liquid chromatography-mass spectrometry
WANG Yan;XIA Yan-bin;WANG Jian;LUO Fen-lian;DENG Hou-qin;LIU Zhong-feng

..............page:301-303

Determination of basic orange2 in foodstuffs by improved high performance liquid chromatography
XIA Li-ya;KUANG Lin-he;WU Guang-chen

..............page:304-306

Study on measuring starch content of lotus seed with polarimetry
TAO Jin-hong;ZHENG Tie-song

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

Identification of animal derived material in chondroitin sulfate
ZHANG Shu-ya;LV Rong;LIU Yue-ming;GAO Qin;PAN Liang-wen;TAO Li-fang

..............page:309-310,318

Determination of gibberellic acid residue in fruit by high performance liquid chromatography
ZHOU Yan-ming;TANG Yuan;NIU Sen

..............page:311-312,321