Science and Technology of Food Industry 2009 Issue 8 Research progress on bioactivity of chorogenic acid and its extraction

Research progress on bioactivity of chorogenic acid and its extraction
GUO Qiu-juan1;2;JIN Bang-quan1;CHEN He-ping2

..............page:346-348

Study on purification and antioxidant properties of soluble momordica polysaccharide
HU Fei;HE Yan-ke

..............page:247-249

Research on maltitol sugarless hard coating with cube chewing gum center
WANG Qing-li;HU Fei

..............page:363-364,368

Production of delicious fish
WANG Xue-feng;LI Wen-qin;HAN Yao-ping;LIU Jing-jing

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

Optimization of the extraction water-soluble polysaccharides from Atractylodes macrocephala Koidz by orthogonal rotatable central composite design
LI Xin;ZHANG Jing

..............page:161-164

Effect of addition of whey protein oxidized by hydroxyl radical-generating system on quality of yoghourt
KONG Bao-hua1;CUI Xu-hai2

..............page:129-132,136

Study on soy protein isolate and gum acacia graft reaction process and graft’s physical-chemical properties
MU Li-xia;CUI Chun;ZHAO Mou-ming;ZHAO Qiang-zhong;LIU Li-ya

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

Study on adsorption kinetics of separation process of flavonoids from the Ficus microcarpa L.f by macroporous resin DM301
LIU Li-heng1;2;WANG Li-sheng1;FENG Dan-dan1;CHEN Guan-xiao1;LIU Xiong-min1

..............page:91-93

2009 nian zhong guo guo ji shi pin an quan yu zhi liang kong zhi hui yi zuo jian ce yi qi she bei zhan lan hui

..............page:370

Recovery of calcium from the processingof collagen peptide derived from tilapia
LIU Xiao-ling;BAI Yang;ZHENG Chun-yan

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

Study on the microwave-assisted extraction technology of aloe licorice glycoside from licorice
MA Wen1;LI Hong-Yan2

..............page:256-258

Study on metabolic pathway of L-lactic acid fermentation from xylose by microorganism
FU Xiao-fen1;JIANG Jun-ping1;ZHANG Jie1;GONG Xiao2

..............page:359-362

Study on optimization on the extraction of the total saponins in Phyllanthus emblica L.
LIN Lian-zhu1;ZHAO Mou-ming1;RAO Guo-hua2

..............page:167-170

Research progress of the extraction method of plants essential oil abroad
SHEN Qiang;SI Hui-qing

..............page:349-351,355

Study on the relativity between characteristics of rice and quality of cooked rice
WANG Lu-feng;WANG Wei;ZHANG Yun;XU Xiao-yun;PAN Si-yi

..............page:113-116,290

Preparation of whipping emulsifier by extrusion and study on the influencing factors of the preparation process
MA Xiao-jun;FANG Wan-xin;JIANG Pei-yan

..............page:280-283

Study on synthesis technology of octenylsuccinic garlic polysaccharide
YANG Jing;HUANG Xue-song

..............page:149-151

Study on preparation technology of hair nutrient tablets of maize plumule extract
PENG Hai-hang1;OUYANG Wu-qing1;YANG Xue-feng1;2;HU Shuai1

..............page:152-154,157

Development of bread with the silkwormpupa pumpkin powder
LUO Fu-ying1;HE Jin-feng2;YE Qun-hua2;ZHU Ying2

..............page:229-230

Ultrasound-assisted extraction technology for the extraction of RNA from yeast
REN Guo-yan;CHEN Xiu-jin;DU Lin;ZONG Liu-xiang

..............page:155-157

Study on the quality of new-type ferment soy sauce beef
LIANG Cheng-yun;TANG Dan;ZHAO Xin;HUA Jing-zhong

..............page:239-241

Effect of heat treatment on quality and protective enzymes of grapes
HUANG Rui1;AN Li1;WANG Qiang2;ZHANG Hai-xia1

..............page:300-302

Amino acid analysis of sweet potato glycoprotein
MENG Xian-jun;BAO Hong-na;LIANG Jing-jing

..............page:303-305

Application of cytotoxicology technology on food safety
LU Jing;GUO Wen-xiu;ZHANG Shao-kang;QIAN Wen-hui

..............page:356-358

Detemination of phloridzin in Lithocarpus polystarch Rehd by HPLC method
LI Sheng-hua;WU Xian-jin;NIU You-ya;ZHANG Jian;CUN Jin-hui

..............page:327-328,331

Study on antihypertensive effects of peptide derived from food protein
JIANG Zhan-mei;KONG Bao-hua;TIAN Bo;HUO Gui-cheng

..............page:329-331

guan yu fa zhan wo guo ying yang jian kang shi pin de tan tao
huang sheng ming

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

Study on the technology of Benincasa hispida nutritional ice-cream
ZHANG Bin1;2;WU Jie1;XU Hui1

..............page:209-211,215

Effect of transglutaminase on hydrophobicity of soybean 11S globulins
JIANG Wei-wei;YU Guo-ping

..............page:96-98

Study on the properties of β-limit dextrin
ZHAO Yan1;2;TU Yong-gang1;LI Jian-ke1;2;GUO Jian-jun1

..............page:99-102

Study on extraction technology of polysaccharides from coconut inflorescence sap
ZHENG Ya-jun1;CHEN Wei-jun1;2;ZHAO Song-lin1;CHEN Hua1

..............page:165-166,170

Application of extraction method and macroporous resin on purification of resveratrol from wine grape residues
ZHANG Qing-song1;3;LI Sheng1;2;WU Yuan-yuan1;LIU Yuan1;ZHANG Zheng1;2;MA Shao-ying1;2

..............page:227-229

Study on extracting technology of total saponins in Panax Japonicus C.A.Mey.Var.by ultrasonic-assisted solvent method
SHEN Yue;DING Yuan-he

..............page:231-233

Construction of prokaryotic expression vector of calcitonin gene-related peptide and salmon calcitonin fusion gene
YU Qiong;PING Wen-xiang;SONG Yong;LI Hong-li;LIANG Li-heng;LI Rong-tian

..............page:146-148,305

Research progress on modification of vitamins by enzyme
LIU Jiang-fan;YIN Chun-hua;WANG Shu-qi

..............page:336-339

Study on the resolution catalysed by aminoacylase in micro-aqueous phase
LIU Jun1;ZHENG Zhong-liang2;ZUO Zhen-yu2;ZOU Guo-lin2;

..............page:143-145

Study on antioxidant activity of κ-carrageenan oligosaccharides by oxidation degradation and acidic degradation
SUN Tao;TAO Hui-na;ZHOU Dong-xiang;MAO Fang;WENG Wen-rong

..............page:111-112,145

Determination of vitamin C in rosa roxburghii tratt by high performance liquid chromatography
HOU Lu;QIAN He

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

Analysis of reducing saccharide in the persimmon frost
ZHANG Zheng;HUANG Xue-song

..............page:321-322,326

Research progress of harmful microorganism in pork
GU Sai-qi;WANG Xi-chang;LIU Yuan;ZHAO Yong

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

Study on the antioxidation of Litsea cubeba(Lour)pers
FAN Dong-cui;DING Xiao-wen

..............page:73-75

Research status and trend of development of synthetic sweetness and preservative
ZHU Xing-jiang;DING Zhen-hua;FANG Meng;YAO Cheng-hu

..............page:340-342,345

Research progress of pork flavor compounds
LV Dong-po;ZHU Ren-jun

..............page:352-355

Study on the chelate of dipeptide metal elements
YANG Yun-shang;XUE Ai-ai;ZHANG Ying-peng;LI Chun-lei

..............page:284-286

Effect of different washing sanitizers on the quality of fresh soybean pods during low-temperature storage
DU Chuan-lai;WU Sheng

..............page:296-299

Correlation between sensory and instrumental measurement of chocolate texture
JIANG Song1;YUE Miao1;CHENG Zhang-yao2

..............page:123-126

Study on administration of functional foods in Japan
CHEN Wen;QIN Fei;WEI Tao;JIN Zong-lian

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

Application on membrane separation technology on the extraction of soluble soybean polysaccharide
SU Hao1;YU Yi-gang2;YANG Hai-yan1;WU Hui2;ZHOU Xian-hong3

..............page:216-217,220

Optimizing enzymatic hydrolysis conditions of trypsin in soft-shelled turtle protein
NA Rong1;QIAN Li-chun2;SUN Jian-yi2;WANG Yong-jun1

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

Study on purification and properties of phenylalanine ammonia lyase(PAL)in Dendrobium huoshanense
ZHANG Kuan-chao;JIN Qing;TAN Jun;CAI Yong-ping;LIN Yi

..............page:133-136

Determination of the isoleucine in broth by the improved paper chromatography-spectrophotometry
DING Xiao-bing1;LI Zong-wei1;YANG Zhuan-qin1;DING Ai-zhen2;QIN Guang-yong1

..............page:314-315,335

Enhancing activity of fibrinolytic enzyme-producing strain by protoplast fusion of inactivated parents
LI Can-ming;HUANG Shi-hai;ZHANG Yun-kai;HUANG Shan;QI Hui-lian;CHEN Gui-guang;QIN Yong-lin;LIANG Zhi-qun

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

Study on formula of reorganization banana slice
RUI Han-ming;HE Feng-xia;WU Jing-jing;LIAO Cai-hu;LIU Feng

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

Study on shelf-life extension of sausage with Bacillus subtilis
LIU Yang;HOU Hong-man;CHEN Li;LIU Yang

..............page:94-95,98

Effect of cooking technology on quality of peeled shrimp and remnant microorganism analysis
CAO Rong;XUE Chang-hu;LI Zhao-jie;XUE Yong;LIU Zheng-kun

..............page:212-215

Study on the effect of hydrogen peroxide on micronucleus rates in root tip cells of Vicia faba
SHI Jing;DING Xiao-wen;CHEN Jing

..............page:127-128,313

Study on color-protection technology of hawkthorn sweeten roll
SHEN Qun1;JIA Yu-kun2;LI Wen-hao1;FANG Gang2;YUE Li2

..............page:202-203

Study on the effects of lye and compound phosphate on the rehydration of squid
XIONG Xiao-hui;ZHU Jun-jie;LU Li-xia

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

Separation,purification and stability analysis of the pigment from Aspergillus ochraceus
LV Ping

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

Study on the properties of blend edible films from soy protein isolate and methyl cellulose
SONG Zhen-shan1;XIONG Jian2

..............page:277-279

Study on extraction of pigment from red wild cabbage by ultrasonic treatment
GUO Zi-guang1;ZHANG Yong-zhong1;LIU Yan-yan1;WANG Chao2

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

jian kang bei kao pin , le huo zao can
yang hai yan

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

jian ding xin xin gong tong cu jin ma ling shu chan ye he xie fa zhan
wang zuo

..............page:18-20,22

Study on extration technology of isoflavone from soy sauce residue and its antioxidant activity
HUANG Chan-yuan;CUI Chun;ZHAO Mou-ming

..............page:65-68,72

Study on bacteriostasis of preserved mustard extract
HUANG Shi-rong1;TANG Zhong-feng2;LI Qing-bin1

..............page:106-107

Study on separation of apple pectin by ultrafiltration membrane
TIAN Yu-xia;DONG Jian;QIU Nong-xue;DENG Hong;GUO Yu-rong

..............page:185-188

Primary study on macroporous resin for purification of flavonoids in cassava leaves
TAO Hai-teng1;CHEN Xiao-ming1;LV Fei-jie2;TAI Jian-xiang2;FU Qin2;LI Kai-mian3

..............page:192-194

Study on formula and technology of wild A.senticosus Harms fruit juice in Changbai mountain
HE Wen-bing1;ZHU Jun-yi2;XU Jing1;LIU Xue-lian2;MA Cong1

..............page:189-191,194

Study on complexation between chitosan and pectin
ZHANG Li-yan1;LI Zuo-wei2;ZENG Qing-xiao1

..............page:85-87

Study on Brasenia Schreberi bread
XIAN Yao;MIN Yan-ping;LI Hong-jun;HE Zhi-fei

..............page:245-246,339

Synergistic model design for high quality pork supply chain
LIU Shan1;SHU He-bin2;WU Guang-xu1;

..............page:343-345

Determination of rutin in Opuntia dillenii Haw.by HPLC
CHEN Jian;WANG Ling;WEI Ding;NING Zheng-xiang

..............page:309-310

Extraction and determination of total tannin from the euryale seed coat
WANG He-cai

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

Effect of the modified SPI on the technology and quality of the milk production
CHEN Ge1;HUA Yu-fei1;KONG Xiang-zhen1;LU Wei2

..............page:69-72

Effect of pig plasma protein powder on the fresh soft cheese
WANG Jing-bo;LU Xiao-ming;LUO Yong-kang;REN Fa-zheng;CHEN Shang-wu

..............page:78-79,82

hua jiao jing diao wei pin xing ye de xin gui
zhang yong an

..............page:42

Study on the detection on free-radical scavenging effects of ovalbumin peptide by DPPH·method
CHENG Jing;ZHOU Guo-yi;CHEN Dong-liang;WANG A-jing;YANG Guo-yan;JI Jin-lin

..............page:121-122,188

Effects of food additives on strength and elasticity of ovalbumin/carrageenan mixed gel
ZHANG Ke1;2;ZHANG Li1;2;ZHAO Guo-hua1;2

..............page:80-82

Optimization of ultrasonic-assisted extraction of oil from Paeonia suffruticosa Andr.seeds and its GC-MS analysis
YI Jun-peng1;2;ZHU Wen-xue2;MA Hai-le1;WANG Yi-fen3

..............page:198-201

Development of zymolytic yoghourt to replace milk-zymolytic soybean milk
HU Chao1;2;AI Chu-xiang1;LI Bao-guo2;WAN Jian-xiao1;LIU Meng-fang2;WANG Hui-rong1

..............page:242-244

shi pin xing ye ren cai ku

..............page:372

Study of trans-resveratrol extracted from grape pomace after brewing using ethanol
BI Hai-dan

..............page:271-273,276

Construction of the pesticide residue precaution system in agriculture products
JU Rong-hui;LUO Hong-xia

..............page:294-295

Study on antioxidant activities in extracts from dry Pinus massoniana needles by different methods
PAN Xin;CHEN Shun-wei;ZHUANG Xiao-wei

..............page:108-110

Determination of egg allergen protein trace in food products by time-resolved fluoroimmunoassay
JI Kun-mei1;LI Jiu-hong2;LI Meng1;WU Xu-li1;LIU Zhi-gang1;*

..............page:323-326

Study on preparation of sulfated yeast β-1,3-D-glucan
HUANG Guo-hong

..............page:261-263

Study on optimization of clarification processing conditions of Pinctada martensii hydrolysate
LI Yu-zhe;WU Sheng-xu;ZHAO Mou-ming;CUI Chun

..............page:195-197,201

Application of statistical analysis method in the flavor adjustment of ginger soymilk
ZHANG Shi-xian1;2;WANG Zheng-wu1;WU Jin-hong1;ZHAO Da-yun1

..............page:178-181

Method for determination of 8 sulfonamides residues in meat livestock and poultry
SHEN Qing

..............page:316-318

Optimization of β-glucanase fermentation medium by response surface methodology
LI Yong-xian;ZHENG Fei-yun;LI Qi;GU Guo-xian;LIU Chun-feng

..............page:137-139,142

Simultaneous determination of various kinds of synthetic sweeteners in foods by RPLC/MS/MS
LI Chuan-hui;LI Shu-juan;AN Juan;LI Jian-zhong

..............page:319-320,358

Study on the synthesis of n-butyl lactate by lipase-catalyzed
QIN Xiao-li;SHAO Pei-xia;WANG Yong-hua

..............page:253-255,258

Study on the industrialized production of alfalfa saponin from alfalfa
HU Huan-rong1;GAO Yun2;JIANG Xu-hua3

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

Study on extraction and purification technology of polysaccharide from Stachys seiboibi Miq.
SHEN De-yan1;YU Jian-ping1;ZHANG Xun-hai2;WANG Xuan2;CAI Li1;ZHAO Lei2;WANG Qiu-yue1

..............page:171-174

Optimization of the resistance-boosting effect of lotus root starch using response surface method in production
LV Shu-wei;GU Zhen-yu

..............page:158-160,164

Food Ingredients China-Autumn 2009 (FIC-Autumn 2009)

..............page:369

Study on the functional constituents of fructus phyllanthi and the extraction of polyphenol
PAN Jie;ZHONG Qiu-ping;ZHAO Xin-he

..............page:234-235,318

Study on scavenging hydroxyl radicals of soluble soybean polysaccharide
YIN Yan1;GAO Wen-hong2;YU Shu-juan2;YUE Qiang3;ZENG Xian-yuan4;LIU Sheng-guo5

..............page:83-84,87

Composition analysis of alkali wastewater from chitin processing
ZHAO Li-ming;XIA Wen-shui

..............page:75-77

Study on food security mechanisms based on the food supply chain
YANG Shan-feng;LI Rui-xue

..............page:291-294

Study on extracting technology of anti-tumor active ingredients from radix echinopsis by supercritical CO₂ extraction
DUAN Hong-liang;YANG Wen-ling;LIU Hong-mei;CHENG Jian-feng

..............page:259-260,263

Research status quo of extraction and physiological functions of Gu Weisu
WU Su-ping

..............page:365-368

Study on the preparation of lactoferrin nano-emulsions with microfludization
KANG Bo;QI Jun-ru;YANG Xiao-quan

..............page:182-184

Study on antioxidative activity evaluation on medicinal black soybean pigments by scavenging DPPH·
WANG Yu-li;REN Hai-wei;LI Zhi-zhong;WANG Yong-gang;JIANG Jiao-long;DONG Xiao-lin

..............page:102-105

Gel-attenuation model of ultrafiltration for shaddock peel pectin extracts
ZHOU Jin-hua;WU Yu-xiong;GONG Jian-liang

..............page:88-90,93

Study on processing technology of purple sweet potato mud
WANG Qin1;LU Hong-ke1;WANG Li-juan2

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

Application of cross-linking hydroxypropyl starch in oyster sauce
LUO Fa-xing;NIE Li-hong;WANG Ming-zhen;HUANG Qiang

..............page:204-205