Science and Technology of Food Industry 2009 Issue 4 chun tian liao

chun tian liao
shi pin gong ye ke ji za zhi she

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2oo8 zhong guo fang bian mian xing ye hui gu yu zhan wang
zhong guo shi pin ke xue ji shu xue hui mian zhi pin fen hui

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zhuan wei wei ji chi xu fa zhan
bai yan

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"liang hui " chun feng qing xi shi pin an quan fa
li sha

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tan tao hui fu guo nei ru zhi pin xiao fei xin xin
ding huan

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mian dui jin rong wei ji guang gao zen me zuo ?
ren he

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an zuo niu te , zai bao jian xing ye tu xian shi li
an zuo jiao mu gu fen you xian gong si

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qu dao bian ge , zou zi ji lu
zhao zhan

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yi jing ye jin zhi yue shu yuan gong " ling qi lu zao "

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zhen zheng de ke mei " wang " na ta mei su

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ru he rang shi pin jie chu su cai geng an quan
yang hai yan

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2009 nian du mei guo da xing ren xue sheng chuang xin da sai xin shi zhong guo xiu xian xiao chi shi pin
huang guang wei

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tian ran jie jue fang an lai zi shen qi de mei fang nuo wei xin ( zhong guo ) tou zi you xian gong si ya tai qu gu wu shi pin shi chang jing li ai sen
ding huan

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bao hu jian kang de tian ran ying yang su
ke ning gong si ying yang jian kang bu

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yong yu dan bai zhi yun dong yin liao de su rong luan lin zhi
li yan bo

..............page:52

Effect of 19 kinds of amino acid on the growth of Streptococcus Thermophilus
CHEN He;PENG Ban;YANG Jan

..............page:65

Isolation,purification and structure of proteoglycan from Zizyphus Jujuba cv.jinsixiaozao
LI Jin-wei;FAN Liu-ping;ZHANG Lian-fu;LI Ping-ping

..............page:67

Establishment of shelf life model of silver carp surimi
TIAN Qiu-shi;XIE Jing;LI Jiang-rong

..............page:70

Analysis of aroma components in home-made cheese flavor by SDE-GC/MS method
TIAN Huai-xiang;YI Yu-jia;ZHENG Xiao-ping

..............page:73

Study on antioxidant activities of the fruits of Phaleria macrocarpa
SONG Li-xia;WANG Xiang-she;WU Zi-yun;LI Ming-fang;LIU Xing-di;ZHENG Xue-qin

..............page:77

Study on the influence factor of 1-MCP release
LI Jing-kuo;ZHANG Peng;JI Shu-juan;QU Yi-bin;ZHANG Ping;HUANG Yan-feng

..............page:81

Study on antioxidant activity of oat bran oil in sausage
WEI Jue;HAN Jing;GUO Yu-rong;LIU Zheng;LIU Lei;MA Wen-jie

..............page:83

Effects of pulsed electric fields on oleic acid
LIANG Qi;YANG Rui-jin;ZHAO Wei;ZHANG Wen-bin;WANG Yan-fang

..............page:86

Processing of jelly and seasonal changes of pectin content in leaves of Premna microphylla
LIU Shi-biao;FENG Yun-ming;GUO Rong-liang;MO Ce-ming

..............page:90

Influence of spraying vitamin A and Vitamin E on the color and antioxidative stability of cooled beef from Yanbian cattle
TANG Dan;YUAN Ying-liang;JIN En-ji;LIANG Cheng-yun

..............page:93

Foundation of micro-model for scavenging DPPH free radical from rutin
WANG Li;ZHANG Li;KANG Wen-yi

..............page:96

Study on the scavenging function of Mentha arvensis to nitrite
GAO Chun-yan;WANG Zhu;LU Yue-hong

..............page:98

Study on antioxidant activity of different solvents extracts from Pyrola calliantha
JI Xiao-wen;HE Chun-huan;PAN Ying-ming;WANG Heng-shan;ZHANG Zhi

..............page:100

Research on the anticaking property of KSAP in milk tea powder
ZHANG Min-yan;Ke Bai-sheng;LIU Dan-song;WANG Sheng-li;WANG Chao;NI Xue-wen;JIANG Fa-tang

..............page:103

Effect of different buffer salts on the stability of peanut milk
CAO Xiao-hong;WANG Xiao-ye;WANG Chun-ling;MAO De-zhi;YANG Zheng;HAN Chao-long

..............page:106

Study on functional properties of porcine plasma protein hydrolysate
LIU Qian;KONG Bao-hua;ZHANG Li-juan

..............page:109

Preliminary discussions on free radical scavenging capacity of different extracts from Nostoc Commune
MA Wen-jie;GUO Yu-rong;WEI Jue

..............page:113

Study on correlations of meat quality with serum biochemical indexes of the silky fed by medlar
YUAN Jun;HAN Ling;WANG Xue-yan;WANG Qiang

..............page:116

Preliminary research on preservation of fruits with polysaccharide from Semen Raphani
YANG Meng;YU Hua-hong;ZHAO Yong-kun;XU Yu-ming

..............page:119

Effect of pH and heating time on volatile products of Maillard reaction
SUN Li-ping;WANG Dong-feng;XU Ying;ZHANG Li;ZHANG Bin;LIU Bing-jie

..............page:122

Study on the antioxidant activity of the ursolic acid
LU Jing;ZHANG Bo-chao;JIANG Wei;ZHANG Cun-hua;GUAN Shuang

..............page:126

Study on the rheological behavior of mixed gels of gellan
MENG Yue-cheng;HONG Lun-bo

..............page:128

Effect of tea soaked solution on nitrate and nitrite content in cucumber
ZHANG Qing-le;WANG Hao;ZHANG Li-qing;ZHANG Wen-ping;WU Shou-lin

..............page:131

Study on the change of polycyclic aromatic hydrocarbons' contents in "Peking Roast Duck" skin with different air-jet impingement roasting technique
LIAO Qian;LI Kai-xiong;ZHANG Shi-xiang;GAO Zhen-jiang

..............page:133

Study on the flavor components in pea sauce from Pixian by simultaneous distillation-extraction and GC/MS
HUANG Ming-quan;HAN Shu-bin;SUN Bao-guo;TIAN Hong-yu;LIU Yu-ping

..............page:136

Development of fermented milk product with ACE inhibitory activities
TIAN Feng-wei;WANG Yu;WANG Jing-jing;FAN Da-ming;CHEN Wei;ZHANG Hao

..............page:140

Study on the preparation of water-soluble royal jelly powder by enzymatic modification
QI Xiang-yang;WU Li-qin

..............page:144

Study on technology of ergosterol production by sugarcane molasses
HUANG Shi-hai;LI Can-ming;XIA Xiao-bin;WU Kong-yang;WANG Sheng;CHEN Gui-guang;LIANG Zhi-qun;LI Xiang-ping

..............page:147

Study on the double enzyme step hydrolysis of rapeseed albumin
JIANG Shao-tong;NIE Shen-de;JIANG Min;PAN Mu;LUO Lei-lei

..............page:149

Optimization of fermentation condition of L-arabinose isomerase with Acidothermus cellulolyticus
QIN Xiao-tian;JIANG Bo;CHI-Tang Ho

..............page:153

Study on the extraction of Rhizoma Phragmitis polysaccharide by enzymatic method
LI Fen-ling;CAI Han-quan;YAN Zan-kai;GUO Wei-hong

..............page:156

Study on the carotenoid produced in fermented soybean residue by Neurospora.crassa
LI Hong-yan;DENG Ze-yuan;FAN Ya-wei;YU Wei

..............page:160

Selection of enhancement culture and dried protectors on lactic acid bacteria
WU Yun;REN Juan;GAO Lei;GAO Ying-an;YANG Jing

..............page:163

Effect of yeast extract concentration on the fermentation kinetic parameters of yoghurt strains
LI Ai-li;DU Peng;HUO Gui-cheng

..............page:166

Optimization of fermentation conditions of tempeh by response surface analysis
FANG Yan-yu;FENG Zhi-bin;ZHANG Yu-xiang;HAN Li-ya

..............page:168

Study on fat degradation and its influence factors in fermented processing of sour meat
ZHOU Cai-qiong;CHEN Dong-hua;LI Yan-fang;DU Mu-ying

..............page:171

Research on preparation kefir with kefir grains
WANG Rui;GAO Xiang;KONG Ling-wei

..............page:174

Optimization of extraction conditions of gypenosides by enzymatic method
HUANG Shan;GONG Yan-ling;JIN Hong

..............page:178

Study on preparation for a new carrier and its application in immobilization of lipase
ZHOU Jian-qin

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Dynamic analysis on the fermentation process of milk thistle meal by Bacillus natto
SUN Yan-hui;DONG Ying

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Study on screening of Bacillus natto with high antibacterial activity by UV ray and lithium chloride composite mutation and its culture conditions
ZU Guo-ren;XIN Xue-jiao;KONG Fan-dong;HUANG Wei

..............page:187

Effect of modification of transglutaminase on some functional properties of peanut protein isolate
ZHANG Chun-hong;XUAN Yan

..............page:190

Preparation of persimmon fruit paste
WANG Wen-guang;YUAN Wei;MEI Wei-yun;CAO Guan-hua

..............page:194

Isolation and purification of D-chiro-inositol from buckwheat bran
HU Jun-jan;JIANG Mei-feng;LIN Qin-bao;BIAN Jan-sheng;YANG Xiu-li

..............page:197

Study on the optimization of extraction technology and antioxidation activity of garlic polysaccharide
ZENG Zhe-ling;LIANG Li-jun;JI Chuang;XU Di

..............page:200

Study on purification of phosphatidyl choline from crude glycerol byproduct of biodiesel
ZHANG Wen;SHI Yun-hui;WANG Cheng-ming

..............page:203

Research on optimum conditions of extracting flavonoids from celery
REN Jun;CAO Fei;YANG Fan;LU Jin-zhen

..............page:207

Preparation of healthy tea beverage containing flavonoids from Mesona Procumbens Hemsl
FENG Tao;LIU Shu-wen

..............page:210

Preparation of lutein crystal by saponification and crystallization technologies of lutein oleoresin
HUANG Jing-rong;ZHOU Quan-cheng;ZHOU Ting;KONG Qian;LI Quan-hong

..............page:219

Study on γ-aminobutyric acid of the immobilized rice bran by sodium alginate
WANG xiao-jing;WANG Li;MA Xiao-bo;JIANG Qi-xing;ZHANG Hui

..............page:222

Preparation of iron content in porcine liver extracts and enhancement of iron uptake in Caco-2 cells
LV Sa-yin

..............page:225

Development of health beverage of Pleurotus eryngiu
LI Bo;LU Fei;NAN Hai-juan;YANG Fei-peng

..............page:228

Study on preparation and viscosity properties of microwave modification corn starch
XU Li-xia;FU Xiong;FENG Hong-wei

..............page:230

Study on the processing technology of Actinidia arguta wine
WANG Xue-song;SUI Hong-tao;SUI Shao-yi

..............page:233

Optimization of ultrasound assisted extraction of Juglone from Juglans mandshurica Maxim by response surface method
WU Zhao-xia;CHEN Guang-qi;WANG Yuan;CONG Xue

..............page:236

Study on storage and preventing browning technology of fresh-cut yacon
YANG Bo;YANG Guang;CHEN Jia-wen

..............page:239

Study on process condition of acylating corn gluten meal
QU Yong-xin

..............page:243

Discussion and study on influential factors of extraction rate of RNA by ammonolysis
WANG Chuan-rong

..............page:247

Study on resveratrol from red skin of peanut by alkaline extraction method
YANG Wei-qiang;Li Peng;WANG Feng-wu

..............page:250

Study on the extraction of almond oil of apricot by microwave assisted extraction technique
LI Xiao-na;LI Xin-hua

..............page:252

Study on extracting technology of tartary buckwheat bran oil by organic solvent and its component analysis
MA Chun-fang;WANG Min;WANG Jun;LIU La-ping;WANG Xing;ZHENG Jun;XIONG Juan

..............page:216

Study on wetly breaking-wall method of pine pollen
WU Ling;CHEN Xin-jian;ZHAN Lie-feng;AN Cui-cui;REN Yong

..............page:213

Research status and its prospect of preserved duck egg
OUYANG Ling-hua;FENG Jian-xiong;MIN Hua;XING Sheng-ping;XIONG Hui-wei;ZHU Shui-lan

..............page:349

Research progress of methods of deodorization from fresh garlic
YANG Liu;TAO Ning-ping

..............page:360

Subcritical water extraction and application on food field
ZHAO Jian;ZHAO Guo-hua

..............page:364

Research progress of preparation for low-molecular-weight k-carrageenan, molecular modification and biological activity
WEI Yu;WANG Yuan-lan;HE Xin-jian

..............page:344

Development of PP fresh-keeping film and study on its effect on coriander
ZHOU Xiao-yuan;YUAN Zhi-qing;LUO Fangli;TANG Wen-ping

..............page:296

Study on eliminating effect of chlorine dioxide on a Chlorella sp. From contaminated bottled water
CUI Yan;LI Jian-hong;FU Lu;LI Ju-jiao;CHEN Ming

..............page:293

Etherified molecular modification of radish red pigment and its stability
ZHAO Jia-li;WU Yan-wen;OUYANG jie

..............page:290

Lipase-catalyzed synthesis of oleyl ferulate by lipase catalysis In organic solvent media
ZHENG Li-fei;LIU Huan-zhen;GUO Zheng;XU Xue-bing;CHEN Bi-lian

..............page:285

Study on extracting pigment of purple sweet potato by microwave assisted technique
YANG Hua;LAI Qing-qing;CHEN Lin-song;CHEN Yan;QIN Qi

..............page:282

Study on optimum extraction technology of red pigment from Chinese rose flower by ultrasonic wave
CHANG Li-xin;JIA Chang-hong;ZHAO Yong-guang;LIU Hong-mei;CHEN yu-long

..............page:279

Study on extraction of red pigments from the leaf of Berberis Japaneca and its stability
Kaurnsnnidhs·Maitikasimu;Aiximuguli·wufuer;Abudula·Abasi

..............page:276

Application of fluidized bed in the production of milk powder
LUO Ya-zhou;GUAN Jian-hui

..............page:274

Preparation of silk protein edible plastic packaging films
LUO Fu-ying;WU Gui-zhi;LI Bing-xia;LI Yong-yan

..............page:271

Study on compound enzymic peptides iron from hairtail off-cuts and its activity of antioxidation
HUO Jian-cong;DENG Shang-gui;XIE Chao

..............page:267

Study on extraction of polysaccharide from Phellinus igniarius bodies and composition of monosaccharide
ZHONG Yan-jie;QIN Jun-zhe;LIU Hua

..............page:264

Study on optimization of preparation of collagen polypeptide from gelatin
REN Hai-wei;WANG Yong-gang;SONG Yu-xuan;WANG Chang-qing

..............page:261

Study on soybean oligosaccharide separated from soy molasses
ZHANG Li-li;YANG Wei-wei;ZHANG Yong-zhong

..............page:258

Research on lustration effect of soybean milk on syrup
HE Feng-xia;RUI Han-ming

..............page:255

Application of protein biochip in food safety detection
ZHU Jun-you;LI Yu-feng

..............page:352

Research progress of the structure, function, extraction and analysis of astaxanthin
HUANG Xian-gang;ZHANG Wei;SUN Jian-xia;BAI Wei-bin

..............page:355

Research progress of superchilling storage technique for aquatic product
MA Hai-xia;LI Lai-hao;YANG Xian-qing;DIAO Shi-qiang;WU Yan-yan

..............page:340

Research progress in antioxidant mechanism of natural products
LUO Cheng;ZHOU Da;LU Xiao-xiang

..............page:335

Development of arabinoxylo-oligosaccharides
LIU De-sheng;SHI Bo;LIANG Ping;CHEN Ming-hai;CHENG Yong-qiang

..............page:332

Research progress of processing and analyzing fragrance ingredient of roast meat products
ZHANG Tian-jing;LI Hong-jun

..............page:330

Determination the contents of glycyrrhizic acid and liquiritigenin in liquorice plum by RP-HPLC
QIAo Yong-feng;PENG Yong-fang;LI Ju-xiang;WU Shao-fang

..............page:327

Determination of the total saponin content in different kinds of pawpaw
LIU Xiao-tang;ZHANG Wei-ming;JIANG Hong-fang;SHAN Cheng-ying;ZHANG Jiu

..............page:324

Determination of nitrilotriacetic acid in sodium iron(Ⅲ)ethylenediaminetetraacetate for nutritional fortifier
WEI Feng;HUO Jun-sheng;YU Bo;SUNJing;HUANG Jian;DI Rui

..............page:321

Research on the analytical method of AFBl content in edible oils
SUN Lin-chao;HUANG Ya-dong

..............page:318

Analysis on the nutrient composition in the larva and pupa of Tenebrio molitor(L.)
DAI Chun-hua;MA Hai-le;SHEN Xiao-kun;JIANG Zhe;GU Xiao-hong;TANG Jian

..............page:315

Effect of modified atmosphere packaging with carbon monoxide on shelf life and color of chilled meat
CHEN Tao;LI Hong-min;ZHANG Jing-xing;ZHANG Yang

..............page:312

Effect of chitosan film on the quality of fresh-cut yam
WANG Lan-ju;TU Qiong-fang;LIU Ying;QIAO Fei-fei;ZHANG Zhong-yi

..............page:309

Study on intermittent warming preventing cold storage peach from woolliness
WANG Shu-qin;PI Yu-zhen;YAN Ting-cai

..............page:307

Study on the physiological and biochemical changes of fresh-cut winter squash during storage
FAN Hui-fen;HU Wen-zhong;PANG Kun;JIANG Ai-li;TIAN Mi-xia

..............page:303

Effect of different conditions of temperature, humidity and packaging on preservations of green tea
ZHU Dan-shi;LIU He;ZHANG Min

..............page:300