Science and Technology of Food Industry 2010 Issue 2 Optimization of extraction parameters of dietary fiber from defatted soybean meal residues by response surface method

Optimization of extraction parameters of dietary fiber from defatted soybean meal residues by response surface method
XIE Xian-hua;LI Guo-ji

..............page:220-223

Synthesis,characterization and antibacterial activity of chitosan-La(Ⅲ) complexes
FENG Xiao-qiang1;LI Xiao-fang1;YANG Sheng1;FU Guo-qing2;WANG Ting-pu1;SU Zhong-xing3

..............page:304-306,310

The latest research progress in extraction and identification technology of essential oil from plants
SI Hui-qing;SHEN Qiang;PANG Xiao-li

..............page:374-378

Study on optimization of technological parameters for extraction of α-linolenic acid from the Portulaca oleracea L.by orthogonal experiment
XU De-qin1;2;CHEN Hai-yan1;2;ZHANG Hai-feng2;CHEN Qi-he2

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

Experimental study on the pretreatment technology for the dehydration of celery
WANG Chen;ZHANG Yuan

..............page:286-288,291

Changes in enzymatic hydrolysis properties of wheat gluten treated with extrusion
ZHAO Hai-feng1;CHAI Hua1;ZHAO Mou-ming1;CUI Chun1;WANG Jin-shui2

..............page:93-96,100

Study on effect of microwave-acid treatment on enzymolysis of collagen
WANG Jie-yun1;LI Ya-xin1;LE Guo-wei1;2;LIN Yun-jian1;SHI Yong-hui1;2

..............page:97-100

Application of ε-polylysine in antiseptic of fresh corn juice
LV Zhi-liang;ZHOU Gui-fei;ZHOU Bin

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

Study on the technology of continuous beer primary fermentation by immobilizing yeast cells in the foam ceramic
CHENG Jiang-feng;WANG Shuai

..............page:263-265

Study on the immobilization of polyphenol oxidase of mulberry leaf
YANG Yang1;HUANG Tao2;GUAN Hong-yan2;WU Xiao-yu1

..............page:245-248,251

Study on extraction technology of polysaccharides from Armillaria mellea
SHAO Xin-ru1;SUN Hai-tao1;2;ZHAO Xiao-chun1

..............page:224-225,228

Optimization of the extraction technology of kidney bean hull water-soluble polysaccharides by ultrasonic-assisted
LAI Fu-rao1;WU Hui1;WEN Qi-biao1;WU Lei-yan1;2;LI Xiao-feng1;YE Sheng-quan1;3;YU Yi-gang1

..............page:203-207

Determination of trace elements in Sauropus androgynus by atomic absorption spectrometry
ZHANG Hong1;BAI Hong-li2;WANG Bao-sen1;GUO Jun-ming2;CHU Hai-zhou1;ZHOU Wen-bin1

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

Effects of different friying conditions on the beefsteak’s central temperature
NIU Wen-juan;WANG Fang-bing;XIE Cong;WU Zhao-xi;NIU Le-bao

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

Lipase-catalyzed DHA enrichment by esterification from low concentration of free DHA
GAO Wei;YI Yin;YANG Li-chang;SONG Qing-fa

..............page:229-232

Study on preparation of ellagic acid by hydrolysis from Chinese gallnut
WANG Miao-fei;CHENG Geng-jin-sheng;ZHANG Dao-ying;CHENG Qi-lai

..............page:233-234

Study on antioxidant activity of extracts of Morus alba L. leaves based on chelation mechanism
ZOU Bi-qun1;2;ZHANG Ye1;WANG Kai2;YANG Xin-ping3;YI Xiang-hui1;2

..............page:65-66,69

Optimization of the supercritical carbon dioxide extraction technology for active component of lotus leaf prescription with the response surface methodology
GAN Lu-jing;DENG Ze-yuan;FAN Ya-wei;LI Jing;LIU Rong

..............page:208-211,214

Study on optimization of enzymatic extration polysaccharide from purple yam
WANG Cai-sheng;SUN An-ji;WANG Zhong-hua;YOU Guang-yu

..............page:266-268,271

Study on extraction yield of green tea
DING Shi-yong

..............page:136-138

Study on liquefaction and saccharification of concentrated sweet potato juice processing parameters
LI Zheng-hao;LUO Cang-xue

..............page:212-214

Activity distribution of digestive proteases from Nemipterus Virgatus by non-denatured electrophoresis
ZHU Mei-juan1;TAO Hong2

..............page:114-117,121

Study on extraction of flavanoid from apple pomace by cellulase and its antioxidation activities
WANG Yan-yan;LIU Tao;ZHANG Chong-yao;YIN Lin-lin;WU Guang-xu

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

Study on the effects of different factors during preparing caramel pigment from jujube on color ratio
LI Ting;CHEN Jin-ping

..............page:255-257,260

Study on extraction and the molecular weight distribution of oat polysaccharide
ZHANG Min;BAI Xin;BIAN Dong-zhe;ZHAO Si-si

..............page:218-219,223

Bioactive substances in Lycium leaves and their application in food industry
ZHANG Hua-feng1;YANG Xiao-hua2

..............page:369-373

Study on the improvement of medium for mold inspection
SHAO Min;ZHAO Ran;ZHOU He -feng

..............page:331-333

Ultrasonic-assisted extraction and fatty acid composition analysis of peach kernel oil
LIU Yun;LIU Tong-xun

..............page:292-294,313

Study on the immobilization of fructosyltransferase by anion-exchange resin
MA Yu-hong;WENG Gui-hua;ZHANG Tao;JIANG Bo

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

Determination of five macroelements in flour products by microwave digestion/ICP-AES
QIN Yi-lei;LAI Yi-dong;HE Xue-fen

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

xin nian xin qi xiang
zhang tie ying

..............page:58

Development and applications of the polysaccharide-based food and drug edible films
LI Chao;WANG Wei-dong

..............page:355-358

Effects of temperature on the foaming properties of soybean protein isolate
LI Wei-yao1;HE Zhi-yong1;XIONG You-ling1;HUANG Xiao-lin2;CHEN Jie1

..............page:86-88

Study on retrogradation kinetics of LL noodles
WANG Ke-jun;QIAN Hai-feng;ZHU Ke-xue;ZHOU Hui-ming

..............page:89-92

Application of uniform design in direct preparation of p-cymene from turpentine by liquid phase method
WANG Lin-lin;CHEN Xiao-peng;XU Xu;WEI Xiao-jie;WANG Ling;TONG Zhang-fa

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

du cai fu di wu bo jian yi shi er · wu shi pin fa zhan gui hua
huang sheng ming

..............page:59-61

Study on extration of native antioxidant from rosemary by supercritical carbon dioxide
LE Zhen-qiao1;LIU Wen-mei2

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

Study on standard for the label of food contact materials & articles
MA Ai-jin1;CHU Jian-zhi2

..............page:348-350

Study on preparation and properties of the soy protein film
ZHANG Hua-jiang;CHI Yu-jie;SU Ying-jie

..............page:295-299

Analysis and comparison of nutrient component on Gonggan and navel orange
ZHANG Su-bin;ZHANG Xiu-yu;LIANG Qiao-rong

..............page:317-318

Crystallization thermodynamics of γ-aminobutyric acid
MA Qiang;ZHANG Tao;MU Wan-meng;JIANG Bo

..............page:77-79,82

Study on drying aids for processing lycium barbarum power by spray drying
CHEN Zhi-yin;ZHANG Sheng-gui;NIU Li-li;WEI Yuan

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

Effect of postharvest water loss on yellowing and oxidative stress in celery leafstalk
LI Dan;HOU Jian-she;TIAN Ying

..............page:314-317

In vitro bacteriostasis effect of low molecular weight heparin and sulfuric acid group-modified low molecular weight heparin
ZHANG Li-ping1;3;LIU Yan2;MA Zhong shu1;

..............page:134-135,138

Research progresses in meat tenderization technology and some discussion
LU Cai-xia;Li Hong-jun

..............page:345-347

Function and application of the spice extracts on the preservation of chilled meat and meat products
WANG Ting-ting;LI Hong-jun

..............page:359-361,365

Effect of culture conditions on the biomass and exopolysaccharide production by mycelium of Tremella fuciformis
YUAN Yuan;SHAN Lin-jun;WU Yao;ZENG Bing-bing;MA Ai-min

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

Effect of sugar on rheological properties of oyster oil
ZHANG Jian-jun;YU Shu-juan;XU Xian-bing;WANG Xiang-ru;YANG Xuan-xuan

..............page:101-103,107

Study on genotoxicity of broad bean paste
DING Xiao-wen1;CHEN Jing1;TAN Jian-dong2

..............page:183-186

Study on processing of scalding and color protection for sweet corn kernels
YANG Xiao-li1;LIU Yong1;TIAN Jia-chun1;XIE Xue-mei2;YU Qun-li1

..............page:275-276

Study on technology of a high-protein and nutritive expanded powder
CHENG Yu-lai;WU Dan

..............page:272-274

Functionality of peanut protein and their effect on quality of wheat flour
SHU Chang;SHEN Qun

..............page:160-162

Isolation,screening and molecular biological characterization of yeasts producing 4-hydroxy-2,5-dimethyl-3(2H)-furanone(HDMF)
WANG Peng-xiao;CHENG Lin-kun;CHEN Cun-she;LV Yue-gang;SONG Huan-lu

..............page:163-166

Biosynthesis of citronellyl acetate using mycelium-bound lipase from Rhizopus chinesis
WANG Nan;WANG Dong;XU Yan;ZHOU Yi-bo

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

Preparation of unlead preserved egg by the different compounding of metal salts and determination of the metal contents
ZHANG Li-li;LIU Guo-qing;WANG Ai-min;ZONG Kai;QIAN Xiao-yong

..............page:189-192

Preparation of chitosan microcapsules and its release
LIU Cheng-sheng;HU Li;FAN Bing;MENG Xiang-hong;CHEN Xi-guang

..............page:334-337,341

Effects of fresh-cut on the physio-biochemical changes of fruits and vegetables and its controlling methods
MA Yue1;HU Wen-zhong2;CHENG Shuang3;JIANG Ai-li2;BI Yang1

..............page:338-341

Isolation,purification and characterization of microbes from rice cake
YU Ke-wei;SANG Wei-guo

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

Study on the preservation property of cherry by modified konjac glucomannan
WANG Hua-lin1;WANG Han2

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

Preparation and application of kit for detection of antibiotic residue in milk
XIE Li1;CHENG Hua1;DONG Chao1;LI Zhi-ping2;ZHU Jun-ping3;YAN Jing-hui1

..............page:321-323

Research progresses in non-destructive measurements on incubation quality of eggs
ZOU Xiu-rong;PAN Lei-qing;TU Kang;LIU Peng

..............page:342-344,347

Isolation and characterization of a bacterial strain producing cellulase from burdock
HOU Jin-hui

..............page:181-182,207

Screening of carbon and nitrogen sources,inorganic salts for the medium of Dictyophora echinovolvata mycelia
LU Hui-ni;PAN Ying-jie;ZHAO Yong;SUN Xiao-hong

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

Effect of monascus red and tomato paste on the color and flavor of Frankfort
LIU Guo-qing;ZONG Kai;ZHANG Li-li;REN Yong-bing;WANG Yang;JIANG Shao-tong

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

Study on the extracting technology of ostrich oil and analysis of fatty acid by GC-MS
HAN Shi-he;LI Xiao-pin;TIAN Cheng-rui

..............page:269-271

Study on preparation of porcine blood polypeptide-iron
ZHENG Jiong1;2;WANG Xue-rong3;KAN Jian-quan1;2

..............page:261-262,265

Study on extraction,determination and anti-oxidation activity of the polysaccharide obtained from wild Agastache rugosa
TIAN Guang-hui1;LIU Cun-fang1;GU Tian-qi2;ZHAO Hua2;NIE Feng1;LAI Pu-hui1

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

Study on the effeet of ultrasonic treatment on corn enzymatic protein hydrolysis
ZHANG Chun-hong ;CUI Li-gang ;CHANG Nan

..............page:235-236,239

Study on the microstructure of gellan gum by confocal scanning light microscopy(CSLM)
CHENG Xiao-hua1;MENG Yue-cheng2

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

Study on the factors influencing moistness of buckwheat bread
ZHU Zhen-bao;YI Jian-hua

..............page:226-228

Study on the extraction of Premna microphylla Turcz leaf protein
WU Feng-hua;YANG Hu-qing;HE Zhi-ping

..............page:240-241,244

Effect of wheat bran fat substitute on the texture of low fat ice cream
MEI Fang1;QIAO Cheng-ya1;LI Xiang-dong1;MA Guo-cheng1;LI Hai-yan1;WANG Li2

..............page:67-69

Study on clarification and de-astringency of Rosa roburghii Tratt juice
LIU Chun-mei1;2;DAI Heng-yan1;2;XIE Guo-fang2;CAO Chang-liang2;SU Xiao-guang2;TAN Shu-ming3;

..............page:237-239

Study on α-glucosidase inhibitory activity of extracts from Musa basjoo Sieb. et Zucc.
ZHANG Qian;CHANG Xing;KANG Wen-yi

..............page:125-126,130

Effects of heat treatment on the quality of fresh-cut Chinese water chestnut with response surface method
ZENG Kai-fang1;2;TIAN Wei-na1;MING Jian1;2

..............page:70-72,76

Effect of degree of hydrolysis on Maillard reaction products of wheat protein hydrolysates and application in tobacco flavoring
LIU Shan;LIU Yang

..............page:127-130

Simulation of ohmic heating of material containing insulated plate
SHEN Wu-xiong;ZHOU Jia-hua

..............page:145-148,151

Changes of rheological properties of jellyfish umbrella during heat treatment
MENG Fei;ZHAO Xue;GAO Xin;LI Ba-fang

..............page:142-144

Separation and preliminary identification of components of purple corn cob pigment
HUANG Li-xin1;ZHANG Jun-na1;LI Yu-liang2;HU Jian-guang2

..............page:108-110,113

Study on hydrolysis of pork enzymatic hydrolysis by complex proteases and analysis of the volatile components of Maillard reaction products
SHEN Han;SUN Bao-guo;LIAO Yong-hong ;XIAO Yang

..............page:104-107

Study on rice quality with soaking parameters
TANG Wei-qiang;NIE Shi-tao;LIAO Liang-yin;ZHOU Yu-ying

..............page:158-159,162

Study on the rheological character of sago starch paste
GAO Ling-yun;ZHANG Ben-shan

..............page:83-85,88

Preparation and properties of chitosan/carrageenan polyelectrolyte complex
DING Ting ;YUAN Yang ;YANG Xiao-quan

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

Review of residual multi-component analytical methods for the determination of steroid hormones in foods
YU Miao1;WU Shu-chun2

..............page:378-380,384

Application of the stabilized chlorine dioxide capsules and study on its release rate
CHI Zhi-chao1;HU Shuang-qi1;JIN Ri-ya1;XU Gao-qiang2;WU Ye3

..............page:187-188,192

Study on the acidogenic functional microorganism in Shanxi super-mature vinegar
GONG Xiao-yan1;LV Li-hua1;WU Zheng-yu2;Sha Wen-ge2;ZHAO Jia1;TONG Min-jiang1;ZHAO Liang-Qi1

..............page:170-173

Research progress in process control glutathione production by microbial fermentation
WANG Li-hong;HE Xiao-xian;CHEN Shan

..............page:362-365

Optimization of improving the water-holding capacity of chicken emulsion products by high hydrostatic pressure using response surface methodology
CHEN Jian-liang;RUI Han-ming

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

Preparation of food-grade soybean oil microemulsion
HUANG Fen;TANG Nian-chu;GUO Guan-xin;ZHAO Chen-wei

..............page:280-282,285

Study on application of atomic force microscopy in beef tenderness measurement
LI Lin-qiang1;2;ZAN Lin-sen1;MENG Man2

..............page:111-113

Study on morphological character and antioxidant activity of edible truffle
CHEN Yi-jian1;ZHONG Wen-wu1;YU Zheng-yun2

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

fa zhan fu he shi pin tian jia ji bao zhang shi pin an quan
wan jian xiao wan xin

..............page:62-64

Study on the hydrolysis conditions of jellyfish
ZHANG Mian-song1;3;YUAN Wen-peng2;3;WANG Xiao-jun2;3;MENG Xiu-mei2;3;XIA Xue-kui1;3;LIU Chang-heng2;3;

..............page:258-260

Study on the purification of aureofuscin by macroporous resin
MENG Xian-jun1;WANG Qiong1;WEI Jie2

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

GF₂（l-Kestose）synthesis by fructosyltransferase from Aspergillus oryzae catalyzed in ionic liquid
MAO Duo-bin1;WANG Xue1;2;HAN Ya-wei1)

..............page:300-303

Preparation of low-bitterness peptide from soybean meal protein with two different proteases
GAO Mei-juan;LIU Ping;LAN Xiao-hong;XIA Shu-qin;JIA Cheng-sheng;FENG Biao;ZHANG Xiao-ming

..............page:193-197

Acidic electrolyzed water and its application in the food industry
XIE Jun;SUN Xiao-hong;PAN Ying-jie;ZHAO Yong

..............page:366-368,373

Optimization of swelling technique of fried chicken claw by response surface method(RSM)
WEN Xue-xin;RUI Han-ming

..............page:200-202,207

Optimization of spectrophotometric determination of natural vitamin E by response surface method
CUI En-hui;FANG Liang;LI Wei-lin;WU Wen-long;ZHAO Hui-fang

..............page:324-328

Isolation,purification and identification of starfish polysaccharide
LI Jun1;2;JIANG Bi-rong3;WANG Hai-mei2;WU Hong-mei2

..............page:122-124,177

Establishment of predictive mathematical models for residual sodium nitrite and chromogenic rate in sausage products
LI Yi-xin;WANG Yu-tian;GU Ying

..............page:131-133

The latest research progress in sea buckthorn flavonoids and their transformation
FENG Shu-huan1;YIN Li-jun1;WANG Jia1;YUAN Yuan1;JIAO Xiang2;LI Gang3;XUE Wen-tong2;CHENG Yong-qiang1;*

..............page:351-354,358

Research progress in the technology and the mechanism of mutton tenderization
XIA Jing-hua;LIU Shu-liang;YANG Yong;YE Jin-song

..............page:381-384