Science and Technology of Food Industry 2009 Issue 11 Research progress of preparation and bioactivity of polysaccharides of Grifola frondosa

Research progress of preparation and bioactivity of polysaccharides of Grifola frondosa
LI Lei;WANG Wei-guo;GUO Yan-liang;HE Hong-liang;GUO Jia-rui

..............page:327-331

Study on the changes of browning degree and polyphenol oxidase activity of potato during storage
GONG Hui-ling;ZHAO Ping;YUAN Hui-jun;FENG Zai-ping

..............page:281-282,286

Review on application of biosensors in food analyzes
LIU Rong;XUE Wen-tong;ZHANG Hui;YIN Shu-tao

..............page:318-321

Research progress of angiotensin converting enzyme inhibitory peptide and binding pathogen metabolites of lactic acid bacteria
ZHANG Guo-liang 1;JI Duo-duo 1;JIN Su 1;2;WANG De-chun 2;SUN Ai-dong 1;ZHANG Bo-lin 1; Co.;Ltd.;Shanghai 200335;China)

..............page:332-335

A new food preservative——N~α-Lauroyl-L-arginine ethyl ester monohydrochloride
ZHANG Sai-sai;ZHANG Lu;SHA Sha;FENG Feng-qin

..............page:357-359

Applications of electronic nose and electronic tongue in monitoring the quality and shelf life of dairy products
FAN Jia-li;HAN Jian-zhong;TIAN Shi-yi;DENG Shao-ping

..............page:343-346

Research progress of application of HSCCC in the separation and purification of natural products
XIN Li 1;SHI Jiang 2;LIU Su-yun 2;GUO Yong-xin 2;YU Fei-yan 2

..............page:335-338,342

Study on the double-layer microencapsulation of vanillin by complex coacervation and edible oil
ZHANG Yun;WANG Lu-feng;XU Xiao-yun;PAN Si-yi

..............page:257-260,262

Research progress on biological synthesis of 7-dehydrocholesterol
XIA Xiao-bin 1;WU Kong-yang 1;LI Xiang-ping 2;CHEN Gui-guang 1;LIANG Zhi-qun 1;HUANG Shi-hai 1;

..............page:339-342

Study on color of β-carontene
LI Jian-dong

..............page:261-262

Study on fermentation conditions of alcohol dehydrogenase from Saccharomyces cerevisiae
WU Gui-ying 1;JIN Fang 2;WU Yuan-xin 2

..............page:176-177,190

Administration for functional food in Korea
QIN Fei;CHEN Wen;WEI Tao;JIN Zong-lian

..............page:283-286

Simultaneous determination of 12 kinds of food additives in drinks by high performance liquid chromatography
ZHAO Xiao-hong 1;LIU Hao 2;LI Xiu-min 1

..............page:294-295,298

Study on the structure,monosaccharide composition and stability of apple pectin
TIAN Yu-xia 1;QIAO Shu-tao 2;QIU Nong-xue 1;DENG Hong 1;GUO Yu-rong 1

..............page:160-163

Analysis of aroma components in the grape juice and fermenting mash from Merlot by gas chromatography/mass spectrometry
ZHANG Shun-hua;JIANG Yu-mei;HAN Shun-yu;ZHU Xia;ZHOU Xue-sen

..............page:93-96

Study on extraction of inulin from jerusalem artichoke with pectinase
LI Xue-yan;CHEN Xiao-qian;WANG Yu-li

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

Extraction of essential oil from Ku-shui rose and component analysis by GC/MS
ZHOU Xue-sen;JIANG Yu-mei;BI Yang;LI Ji-xin;QI Zhi-guo;ZHANG Shun-hua

..............page:226-229

Study on high cell density culture conditions of DVS yogurt starter cultures
GU Shao-bin;WU Ying;LI Ai-jiang;LI Rong-chun;JI Dan-yang;DENG Yan-qing;WANG Qiang

..............page:237-238,290

Effect of sodium succinate-mitochondria on the content of metmyoglobin in beef heart
ZHU Jin-yuan;SUN Tuo;DAI Rui-tong

..............page:102-104,108

Effect of immobilizing the rice bran by sodium alginate on the enzymatic properties of glutamate decarboxylase
WANG Xiao-jing;WANG Li;MA Xiao-bo;JIANG Qi-xing;ZHANG Hui

..............page:157-159,163

Study on optimization of fermentation technologies for the composition of organic acids in wheat beer
WANG Wei 1;2;ZHENG Fei-yun 1;2;LIU Chun-feng 1;2;LI Yong-xian 1;2;LI Qi 1;2;GU GUO-xian 1;2

..............page:153-156

Study on inhibition of banana browning during processing by different food additives
CHEN Qi-cong;ZENG Lin-lin;HUANG Hui-hua

..............page:149-152,156

Preparation and application of antifreeze proteins extracted from winter wheat bran
XIA Lu;ZHANG Chao;WANG Li;ZHANG Hui

..............page:241-243,310

Study on the inclusion of marigold oleoresin and cyclodextrins
WU Qiu-yan 1;CHEN Xin-jian 2;PEI Hui-na 1;REN Yong 1;

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

fei re jia gong ji shu ke ji yin ling jian kang huan bao
wu jia feng

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

Effect of spice oils extracted by different methods on bacteriostasis of vegetables
DAI Heng-yan;LIU Chun-mei;TAN Shu-ming

..............page:146-148

Research on drying properties of seedless grape
ZHANG Ying-li;JIANG Ying;CHEN Ji-luan;CHEN Guo-gang

..............page:72-73,76

Optimization of enzymatic extraction process of rutin from mulberry (Morus alba L.) leaves using response surface methodology
ZHANG Jin-liang 1;YANG Qing 3;WANG Ming-wei 1;WANG Meng 1;ZHANG Xiao 1;WANG Jun 1;WU Fu-an 1;2;ZHANG Jian-ping 1

..............page:211-214

Study on extraction conditions of isoflavone in soybean germination
LI Xiao-mei;LI Yang

..............page:221-222,225

Study on processing technology of non-starch & desulfurated konjac flour
XIA Jun 1;2;LI Bin 1;MA Mei-hu 1

..............page:229-231

Extraction and determination of rosmarinic acid from perilla leaves
ZHANG Xin;ZHANG Zhi-jun;LI Hui-zhen;QIAO Shao-jun;WANG Hui-jie

..............page:235-236

Effects of dynamic high-pressure microfluidization on some properties of arachin
ZHANG Xue-chun;TU Zong-cai;ZHENG Wei-wan;LI Peng;JIANG Ying

..............page:99-101

Study on optimization and kinetic of Alcalase 2.4L catalyzed hydrolysis of collagen from ox bone
WU Hui;WANG Chen;LI Xiao-feng;LI Li-li;YU Yi-gang;TANG Yu-qian

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

Study on the green-protecting technology of Sonchus oleraceus L. and its quality control
QIN Jun-zhe;YANG Han-wei

..............page:232-234

Study on bacteriostasis of extracts of Hibiscus mutabili leaf
LI Chang-ling;LIU Sheng-gui;WU Di;HU Xing;FENG Zong-jin

..............page:97-98,101

Study on confirming and microbiologic characteristics of dominant psychrotrophic bacteria isolated from raw milk
REN Jing 1;SONG Xing-shun 2;3;ZHANG Lan-wei 4;

..............page:132-136

Modeling of inactivation of Lactic Acid Bacteria under high pressure carbon dioxide by response surface methodology
SHI Zhi-jia;LI Xing-min

..............page:89-92,96

shui lai zuo su da shui de ying xiong ?
zhao zhan

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

Effect of centrifugation conditions on the survival rate of freeze-drying culture
SONG Jin-hui 1;LV Jia-ping 1;WANG Zhi-fei 1;ZHANG Li-yu 2;ZHANG Shu-wen 3;HU Xian-bao 3

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

Study on induction conditions of trehalose synthase genetic engineering bacteria
CHEN Ying 1;ZHU Yue-ming 2;ZHANG Jun 1;LI Ming-chun 2;QI Xin 1;TANG Liu 1

..............page:178-179,193

Study on stabilities of purple sweet potato pigment and rose pigment
CHEN Yun 1;SUN Chang-hua 2;HE Hai-yan 3

..............page:263-264,346

Study on biological storage technology of sweet sorghum juice
WU Dong-mei;LI Ji-xin;SUN Xin-ji;JIA Xue-feng;LIU Cheng-jiang

..............page:198-199

Effects of Gracilaria dietary fiber on immunological function and antioxidant function of senile mice
YE Jing;XIAO Mei-tian;LIU Qing;XIAO Bing

..............page:287-290

Study on technology of coating storage of peanuts
WANG Jue 1;SONG Zong-qing 2;LI Chun-bao 2;ZHANG Hao 3;ZHANG Wen-cheng 3

..............page:274-276

Effect of different germination process on the number of microorganisms in germinated brown rice
TANG Liu;ZHANG Jun;QI Xin;CHEN Ying

..............page:116-117,121

Study on the cloud-point extraction of effective components from Salvia miltiorrhiza assisted by ultrasonic
CHEN Jian;GUO Rui-xue

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

Study on chemical modification of lysozyme with ferulic acid and exhibiting an enhanced antimicrobial action
PANG Li;LU Jian-an;WANG Miao;YANG Yan-jun

..............page:184-187

Study on preparation of protein isolation from primrose meal
MA Tao;LV Pin

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

Study on enzymology properties of alkaline pectinase from Rhizopus
ZHANG Cui;YU Xiao-bin;LI Zhi-peng

..............page:180-181,197

Study on spectral and immune identification of artificial antigen of ractopamine
CHENG Fen;ZHANG Kun;ZHAO Su-qing;LIN Zhuang-sen;HUANG Hong

..............page:182-183,273

Effects of vacuum packaging method based on microwave sterilization on storage quality and physiological changes of grape
WU Jie;MA Long;ZHANG Bin

..............page:271-273

Determination of trace Arsenic in food additive chitin by atomic fluorescence spectrometry
HAO Shi-jie;LIU Ye;SU Yong-quan

..............page:299-301

Review of identification techniques of adulteration in honey
LI Shui-fang 1;ZHU Xiang-rong 2;SHAN Yang 2

..............page:353-356,359

Research progress of antifungal properties of propolis
YANG Shu-zhen;PENG Li-tao;YAO Xiao-lin;PAN Si-yi

..............page:349-352

Quantification analysis of glycoglycerolipids by reversd-phase high performance liquid chromatography(RP-HPLC) with evaporative light scattering detection(ELSD)
JIANG Zhi-guo 1;2;DU Qi-zhen 1;

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

Application of green solvent DMC in determining the acid value of hydrogenated rosin glyceride
WEI Xiao-jie;CHEN Xiao-peng;LIU Zhong-jian;WU Xuan-qin;WEN Yu-di

..............page:296-298

Study on some active components in Cordyceps bassiana
YANG Zhen-fang;JIANG Xiao-lu;LI Rong;ZHANG Jing-liang

..............page:291-293

Control factors of enantioselectivity in lipase-catalyzed chiral resolutions
SUN Lei 1;ZHU Xiao-yan 2;HE Bing-fang 1;

..............page:322-326,331

Effect of Caesal pinia minax Hance extracts on the concentration of IL-6 and IL-8 in C.Rectus infected THP-1
WANG Han 1;ZHOU Ying 1;LI Yan 1;HUANG Chi-fu 2;

..............page:74-76

Extraction of Pueraria Lobata starch and determination of amylose and amylopectin by aual-wavelength spectrophotometry
CHANG Hong;ZHOU Jia-hua;LAN Yan-ping

..............page:239-240,276

Study on the technology of fried bighead carp (Aristichthys nobilis) head with vacuum package
LIU Zhong-yi 1;2;LI Zhong-hai 2

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

Changing regularity of quality of seabuckthorn juice during storage
HAO Qin-feng;XU Hong-gao;GAO Yan-xiang

..............page:277-281

Study on the brittleness-keeping technology optimization of pickled mustard tuber processing at low salinity
WU Zu-fang;LIU Ling;WENG Pei-fang

..............page:205-207

Research progress of preserving green technology of fruits and vegetables based on chlorophyll
HAN Lin;ZHANG Hai-de;WAN Jing

..............page:307-310

Research progress of physiologically active compounds and product development of mulberry fruit
ZHANG Yan-zhong 1;2;WANG Zhong-hua 1;

..............page:314-318

The safety assessment system of food quality in the domestics and overseas
PAN Jing-xian 1;XU Jian-jun 2;WANG Yuan-feng 1;WEI Xin-lin 1;

..............page:265-267,270

nai lao jun zhong ti yan wei jue de duo yang xing
jin su yang hai yan

..............page:41

Influence of maturity on phenolics contents and antioxidant activity of winter jujube fruits
NIAN Hong-li;CAO Jian-kang;XUE Zi-ping;ZHAO Yu-mei;JIANG Wei-bo

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

Study on extraction of dietary fiber from water chestnut pericarp by zymochemistry method
ZHAO Li-chao;MAO Xin;HUANG Li-hua;YAN Yong-qiang

..............page:244-246,250

ke ji jin bu zi zhu chuang xin you hao you kuai chi xu fa zhan di si jie zhong guo shi pin gong ye xie hui ke xue ji shu jiang shou jiang da hui zuo di qi jie shi pin gong ye ke ji jin bu gong zuo hui yi bao gao jie xuan
wang zuo

..............page:14-16,18

Study on degradation of bisphenol A with eucalyptus root extracts
ZHANG Lei;ZHAO Su-qing;ZHANG Kun;HUANG Hong;ZHENG Jie;LIN Gui-yan

..............page:80-81,84

Effect of nanocomposites on preservation of fresh-cut potatoes
HUANG Ling-yan;CHEN Zheng-xing

..............page:247-250

Study on the influence of pre-processing on partical size of bone paste with super micro-smash
ZHANG Xin 1;LAI Ying 2;LI Xiao-dong 1;

..............page:168-172

Effect of calcium and phosphorus on accumulation of vitamin E in wheat embryo callus
ZHANG Heng 1;XU Zhao-tang 2;SUN Su-yang 3;LI Wen-qian 1;YU Jian-jiang 1;ZHAO Shen-zhe 1

..............page:164-167,172

dian yan zhi bian
cao xiao bo

..............page:30-31

Effect of high pressure on natural microorganisms and the colonial morphology changes in strawberry pulp
ZHANG Li-yun;CAO Xia-min;LI Jing;LIAO Xiao-jun;HU Xiao-song

..............page:109-111,115

shi pin tian jia ji yu mian tiao pin zhi
lu qi yu

..............page:20-22,24

nin , guang gao liao ma ?
zhang tie ying

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

Development and utilization of part mutton waste
WANG Fang 1;XU Gui-hua 1;TIAN Jian-wen 2

..............page:347-348,352

Effects of carnosine on color stability and lipid oxidation of beef patties
LIU Fang;ZHU Jin-yuan;DAI Rui-tong

..............page:140-143

Review on quality improvement of frozen dough
LI Shao-hong;REN Shun-cheng;WANG Xian-lun;FAN Yong-chao

..............page:311-313

Study on optimal technology of cooking quality of nutritional engineering cereal
CHEN Hou-rong 1;2;KAN Jian-quan 1;2;ZHANG Fu-sheng 3

..............page:208-210,214

Study on the heat-frozen tofu
LU Xin;CHENG Yong-qiang;LI Li-te

..............page:128-131

Study on the properties of potato hydroxypropyl carboxymethylation starch
LIU Song-qing 1;2;YANG Wan-shen 2;ZHANG Zu-min 2;CAI Hua 2

..............page:136-139

Study on technology of citrus fruit peeling by complex enzymatic
FANG Xiu-gui;LI Si-biao;LIN Mei;CAO Xue-dan

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

Synthesis and aroma characteristic of 3-Benzylthiothiophene,3-Furfurylthiothiophene and 3-Dodecylthiothiophene
TAN Zhi-wei 1;YU Ai-nong 1;HUANG Jin-bo 1;SUN Bao-guo 2

..............page:254-256

Study on stability of anthocyanins from purple sweet potato
YANG Ying;XIA Qi-le;CHEN Jian-bing;XING Jian-rong;LU Sheng-min

..............page:251-253,256

Research on industrial chemistry parameter of the Anhui famous cuisine "salt fresh mandarin fish"
WANG Hong 1;DING Yu-yong 2

..............page:194-197

Study on volatile components of ethanol extract from clove and its antimicrobial activities
ZHANG Hui-yun 1;2;KONG Bao-hua 2;SUN Xu 1

..............page:85-88

Effect of magnetic field on the contents of proanthocyanidins in young red wines
SU Hui-na;HUANG Wei-dong;ZHAN Ji-cheng;WANG Xiu-qin

..............page:112-115

Application of electronic tongue in the Pu-er tea quality grade analysis
HE Wei 1;HU Xiao-song 1;ZHAO Lei 2;LIAO Xiao-jun 1;ZHANG Yan 1;WU Ji-hong 1;

..............page:125-127,131

Analysis of vital composition of crucian protein hydrolysates
GU Lin;SUN Jing

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

Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken
MA Wen-rui;ZHAO Jian-xing;YAN Qing;FAN Da-ming;CHEN Wei;ZHANG Hao

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

Effects of sucrose-based polymers on sugar accumulation of banana and related enzymes activity during storage
YE Yun 1;HE Ying-zi 2;LV Ming-qun 3

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

Determination of lycopene in foods by UPLC
LIU Li-juan;WU Ying;ZHU Lei;SUN Meng-yin

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

Study on deodourization of the hydrolysate of oysters by Maillard reaction
ZHANG Jie;DONG Shi-yuan;GUO Xiao-wei;ZENG Ming-yong

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

Study on the volatile compounds of Cantonese cured meat
XU Peng-li;GUO Si-yuan

..............page:122-125

Comparative analysis of isoflavonoid content and constituent in the waste residue and water from Heshui Pueraria thomsonii Benth.starch production
DONG Hua-qiang;LIN Li-chao;LIU Fu-lai;HUANG Jian-bo;LI Mei

..............page:143-145,148

Synthesis,characterization of S-containing pyrrolyl carboxylic acid as pigment precursor for garlic greening and the reaction with pyruvic acid
HAN Na;ZHAO Guang-hua

..............page:77-79

Study on extraction technology of polysaccharides from rose flower’s dregs
MA Meng-hua;YU Hai-feng;CUI Bo;YUE Zong-cui;YUAN Chuan-zhen;BAI Wei-fang

..............page:218-220