Science and Technology of Food Industry 2010 Issue 4 Antimicrobial mechanism and the application of Natamycin in food

Antimicrobial mechanism and the application of Natamycin in food
YAN Yong-zhen;ZHOU Xu-Xia;LI Wei-fen;CHEN Nan-nan;SONG Wen-hui

..............page:365-367,373

Study on new processing technology of convenient fish steak
ZHAN Jian-feng;HUANG Fan

..............page:245-247

Study on the antimicrobial activities of the extracts and their main fractions from Vitex negundo Linn. stem
LIU Hong1;YU Hai-ning2;RUAN Hui1;SHEN Sheng-rong1;

..............page:115-117,121

Preparation,component analysis and function evaluation of sweet potato dietary fiber beverage
WU Jian-guo1;ZHOU Shuai1;ZENG Fu-guang2;ZHANG Xiao-yu1;

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

Study on the scavenging activity of free radicals of collagen peptide from ox bone by enzymatic hydrolysis
WU Hui;WANG Chen;LI Xiao-feng;YU Yi-gang

..............page:156-158,161

Extraction and the physical and chemical characterization of collagen in snailfish
YI Ji-bing;LI Ba-fang;ZHAO Xue;YAN Ming-yan;ZHUANG Yong-liang

..............page:65-67,70

Comparison of enzymolysis of banana pureeby Pectinex xxl and Viscozyme L
CHEN Qi-cong;HU Kai;HUANG Hui-hua

..............page:252-255,259

Study on microbial flora of traditionalfermentative sour meat in YU-QIAN district
ZHOU Cai-qiong;LI Yan-fang;DU Mu-ying

..............page:171-175

Study on extraction and antioxidation of ginger polyphenols
TANG Shi-rong;LI Chao;SONG Hui;XU Jin

..............page:256-259

Application of high performance liquid chromatography in the safety analysis of dairy products
FENG Pei-jin

..............page:387-392

Analysis on mechanism and influencing factors of ultrasonic assisted extraction
ZHANG Zhi-jian

..............page:399-401,398

Optimization of the fermentation process for beef jerky by response surface methodology
SHAN Ji-xiang;CHEN Jie;CHEN Li-zhong;MENG Yue-cheng

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

Study on partial characteristics of polyphenol oxidase in lily bulb
JIANG Hui;SHEN Qun

..............page:166-168

Application of reversed micellar extraction in separation of protein
LIU Xiao-yan1;2;YAN Jie1

..............page:374-376,380

Research advances in sialic acids
LIU Zhi-dong1;2;WANG Yin-yu2;GUO Ben-heng2;LIU Zhen-min2;SU Mi-ya2;Li Yun-fei1;GAO Hong-yan2

..............page:368-373

Effect of permeabilization of Lctobacillus acidophilus cells on apparent activity of linoleate isomerase
WEI Ming;CUI Wei;XUE Zheng-lian

..............page:159-161

Optimization of cultivated conditions of kiwifruit wine yeast by response surface methodology
TANG Gao-qi1;2; CHEN Yue-ying1;YUE Tian-li2;LIU Yan-xia3

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

Study on extraction of bovine serum albumin by ultrafiltration technique
WANG Xue-rong1;ZHOU Ling1;KAN Jian-quan2;

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

Study on ultrasound-assisted extraction and properties of pentosans in pineapple peel
WU Jing;HUANG Hui-hua

..............page:260-262,265

Study on the interaction of chlorogenic acid and bovine serum albumin by spectrum
SUN Yan-hui;WEI Ya-ling;WU Ling-sheng;ZHANG Cuan

..............page:129-131

Study on effect of different strains of Pleurotus ostreatus during fermentation on nutrients of apple pomace
YUAN Hui-jun1;YUAN Yi-jun2;LIU Zuo-jun1;GONG Hui-ling1;FENG Zai-ping1

..............page:186-187,332

Application of composite nutritional puffed powder on noodles
CHENG Yu-lai;WU Dan

..............page:302-304,307

Reduction of fumonisins in maize using extrusion-cooking and nixtamalization method
LIU Yang;TAN Li-ping;XING Fu-guo;CHEN Zhi-juan

..............page:86-89

Maillard reaction composition analysis on hydrolyzate of pigskin and reduced sugar by HS-GC-MS
WU Liang;ZHENG Jian-xian

..............page:71-73,77

Study on the taste compounds from hydrolyzed engraulis japonicus by protease
QIN Qian-an1;OU Yuan1;ZHOU Xiao-min1;LI Jian-rong2;

..............page:169-170,175

Study on the fermentation technology of litchi health vinegar
LUO Wei1;LUO Li-xin2

..............page:176-177,338

Comparative studies on the application among low temperature & vacuum drying and other drying technologies of tea/fruit juice
ZHANG Wei;CHEN Yue-shui

..............page:308-309

Study on edible composite films of wheat gluten protein and zein protein
ZHANG Chun-hong;CHANG Nan;CUI Li-gang

..............page:316-319

Contribution of apoptosis to postmortem tenderization of muscle
LI Sheng-jie1;HU Zhong-liang2;GUO Xiang-ying2;XU Xing-lian1;

..............page:395-398

Effect of PGA on the nature construction of noodles
YANG Ai-hua1;WANG Cheng-zhong2;YANG Yan2

..............page:323-325,386

New development of detection technology of chloramphenicol residues in food
LI Zhuo;DONG Wen-bin;LI Na;YANG Jin;WANG Jin-zi;NAN Xue-mei

..............page:408-411

Study on antineoplastic effects of soybean lactalbumin
FU Xiao-yi;YAO Lei;LI Jia-dong;SUN Shu-kun

..............page:339-341

Study on total selenium and the distribution of combined forms in marine algae
BAI Yan;ZHU Jie-ke;LIN Ze-qing;YE Zi-ming

..............page:352-354

Effect of oxidation extent of starch on the properties of carboxylic amphoteric starches
FU Xiong;YUAN Li-jun;WANG Jun-li

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

Study on isolation and antioxidant activity of wheat gluten bioactive peptides
HUANG Da-ming;ZHANG Ling;GUAN Guo-qiang;CUI Feng-jie;ZHANG Zhi-cai;LIU Qin;ZHAO Ji-you;ZHONG Yuan

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

Rheological study on the aqueous solution of CMC/PAAS
KANG Lan-yan;XIONG Jian

..............page:326-327,415

Effect of different plasticizers on mechanical properties of high amylose starch biodegradable films
SUN Bing-xin1;XIANG Bin2;HAN Chun-yang1;MA Tao1;3;

..............page:320-322,386

Comparison of effects of ultra-high pressure and heat sterilization on qualities of mango puree
ZHANG Wei;LI Bian-sheng

..............page:104-107,110

Resource development and application of algal pigment protein
TAO Ran1;WEI Zheng-peng2;CUI Rong1;LI Yu-jin2

..............page:377-380

Study on nucleic acid extraction from Agaricus bisporus
WANG Xiao-hong1;2;QIAN Hua1;ZHANG Wei-ming1;ZHAO Bo-tao1;HUANG Xiao-de1

..............page:216-219

Ultrasonically enhanced sub-critical CO₂ extraction of lutein from chlorella
HUANG Xing-xin;QIU Tai-qiu

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

Microwave-assisted extraction and antioxidant activity of flavonoids from rose
ZHOU Da;LUO Cheng;LU Xiao-xiang

..............page:269-272,276

Optimization of hydrolysis on proteins from Tilapia by ginger juice
HUANG Dong-xiang1;2;YU Xin2;LI Lin1

..............page:201-204,208

Study on the preservation technologies of fresh-cut leek shoot
ZHANG Bing-yun;ZHENG Yan-xia;WANG Yong-gang

..............page:336-338

Study on the use of dyes in EU food
NIE Xue-mei; CHU Xiao-gang; SUN Hui-jie; LI li; GUO Wei; WANG Wen-zhi

..............page:392-394,398

Determination of melamine in fishery products by high performance liquid chromatography
GAO Ping1;2;LIU Wen-xia1;2;HUANG He1;3;LI Zhi-qing1;2;LUO Lin1;2;HUANG Guo-fang1;2;Zhanjiang 524043;China;2. Zhanjiang Institute of Supervision & Test on Quality & Measure;Zhanjiang 524043;China;3. College of Food Science Technology;Guangdong Ocean University;Zhanjiang 524025;China)

..............page:361-364

Study on the technology of ultrafiltration membrane separation in recycling of whey protein
CHEN Ting1;YU Qun-li1;ZHAO Li1;CHENG Zhao-peng2

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

Optimization of extraction of volatile compounds in nectarine fruit by headspace solid-phase microextraction(SPME)
HU Ling;WANG You-sheng;LI Li-ping

..............page:220-222

Preparation of drink of Kefir walnut milk
WANG Yu1;HAN Jian-rong2;WANG Qing1;LI Zhi-wei1

..............page:310-312,341

Analysis of the impact factors of texture of celery beef balls by response surface methodology
CHEN Li-de1;XIA Yang-yi1;ZHANG Jian1;CHEN Feng1;SHANG Yong-biao1;2;

..............page:190-194

Study on effect of enzyme hydrolysis on the antioxidant activity of black-bone silky fowl peptides
LUO Wen-feng;WU Xin-liang;GUO Yong

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

Analysis of the volatile components in crayfish head hydrolysate products
QIAN Fei;LIU Hai-ying;GUO Shi-dong

..............page:134-139

Study on the anti-oxidation activity and blocking synthesis of nitrosamine of mussel juice in vitro
CHEN Jing-bo1;2;YANG Rong-hua1;DAI Zhi-yuan1

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

Effects of sulphuric acid modified attapulgite on proteins and chroma during clarification of white wine
SHI Jing-lue;HUANG He-sheng; LI Qian-qian

..............page:277-279,282

Study on extraction process of antioxidant substances of Eupolyphaga sinensis Walker
PIAO Mei-zi1;YU Mei2;WANG Feng-wu1

..............page:205-208

Study on preparation of γ-aminobutyric acid liposome
LIU Yong-kun1;XING Zhi-yong1;LIU Ning2;LI Zhen-yan1;LIU Xiao1;LOU Guan-qun1;ZHANG Yong-zhong1;

..............page:223-225,228

Study on the preparation of essence by the Maillard reaction on enzymatic hydrolyzate of duck meat
XIE Ying;TAO Ning-ping;WANG Xi-chang;LIU Yuan

..............page:240-242

Comparative study on two kinds of fractionation methods of soy proteins
QU Jia-ni;YANG Xiao-quan

..............page:80-83

Study on pomegranate peel and pomegranate leaf’s total flavanone content and change
CHENG Jiang-hua;REN Qi;DING Zhi-en

..............page:68-70

Study on the temperature-rising characteristics of oil with microwave workstation
WEN Xue-xin;RUI Han-ming

..............page:100-103

Study on the reshaping of sweetness of stevioside by CGTase
CHEN Zhi;WANG Ying;TIAN Jing-zhen

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

Study on relationship between sensory characteristic and texture,color of instant noodles
XUE Dan;OU YANG Yi-fei;GAO Hai-yan;YIN Jing-yuan

..............page:97-99,103

Study on the main fresh-keeping technique point of Dog-head jujube
GONG Wen-xue;ZHANG You-lin;YU Yue-ying

..............page:333-335,345

Research progress on the "viable but nonculturable" state of vibrions
CHANG Liang1;CHEN Zhi-bin2;LI Tie-jing1;

..............page:411-415

Isolation of glucosinolates from radish seeds by using slow rotary countercurrent chromatography
DONG Li-li;DU Qi-zhen

..............page:243-244,247

Study on the ultrasonic extraction of ursolic acid from hawthorn and its antioxidant property
LI Man-xiu;LIU Mei-yun

..............page:280-282

Study on physiological functions and structure modification in polysacchrides of spirulina platensis
CUI Ye-jie;HU Bin

..............page:405-407

Effect of different drying method on the physical and chemical properties of wheat bran dietary fiber
CHEN Li-mei;LI De-mao;LI Yan

..............page:132-133,139

Study on ultrasound-assisted extraction polysaccharides from Schisandra chinensis Turcz. Bail.
MENG Xian-jun;LI Dong-nan;WANG Yan-qun;LIU Xiao-ming;LIU Ju;LI Bin

..............page:313-315,319

Study on the extraction technology of oat polyphenol by response surface methodology
NI Ming-long;ZENG Qing-xiao

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

Study on production technology of Swiss cheese
YANG Yong-long;ZHANG Jie;ZONG Xue-xing;HU Xin-yu;LIU Wei-xing Co..Ltd.;R&D Center;Huhhot 011500;China)

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

Determination of ten sulfonamides residues in sea cucumber by high-performance liquid chromatography
PENG Ning1;YANG Jian-rong2;HUANG Xue-song1;

..............page:355-357

Study on antioxidation capability of fructose-oligosaccharide and 5-hydroxymethylfurfural
SONG Yu-rong2;LIU Yun2;LE Guo-wei1;2;ZHANG Rong2;SHI Yong-hui1;2;

..............page:342-345

Study on the optimum tackiness agent formula of Chinese baggage paper and celery paper
LI Jing;YANG Fu-min;WANG Yuan

..............page:198-200

Effect of high pressure carbon dioxide on the quality of raspberry juice
LI Wen-hui1;NIU Shuang2;3;TONG Jun-mao1;ZHANG Yang2;3;LIAO Xiao-jun2;3;HU Xiao-song2;3;

..............page:74-77

Optimization of the hurdle factors for the processing of instant flavor fish
ZHOU Jian-zhong;SHAN Cheng-jun;LI Ying;WANG Ying;ZHANG Li-xia;LIU Xiao-li

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

Preparation and SDS-PAGE analysisof soluble protein of Andrias davidianus
CHEN Yi-bin;MA Xiao-yan

..............page:296-297,301

Study on extraction of pigment from northeast soy sauce
SONG Yong;ZHAO Dan-dan;LI Shao-fang;LI Chong-wei;SUN Qing-shen

..............page:188-189,194

Improvements on analysis of the content of tea polyphenols in milk tea
DU Shu-xia1;2;OU Shi-yi2;XU Li1;ZHANG Jia-man1

..............page:358-361

Design of egg quality safety traceability system
ZHOU Shui-qin1;2;WANG Dong-ting2

..............page:330-332

Evaluation of the stability,the radical scavenging activity and antioxidative function of ferulic acid/α-cyclodextrin
GAO Rui-ying1;FU Zhong1;MU Dan1;ZHANG Xiu-yu1;2

..............page:152-155

Study on the interaction between salidroside and human serum albumin
ZHAO Nan;ZHANG Guo-wen;LI Wei-bo

..............page:140-142,145

Study on process of soft cheese made from yak’s milk and its texture properties
LI Fan1;GAN Bo-zhong2;LIU Xing-long2;ZHANG Wei-bing2;TANG Chun-xia3

..............page:248-251

Detection and structural characterization of trace elements in the powder of black agarics powder by ICP-AES
YI Wei1;SU Wei-na1;HOU Tian-ping2

..............page:349-351

Experimental study on spray drying of blackberry powder
ZHANG Li-xia;ZHOU Jian-zhong;HUANG Kai-hong;SHAN Cheng-jun

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

Effect of different tumbling crafts on the color in pork curing process
QIAN Ling-yan;HUAN Yan-jun;LIU Cheng-lin

..............page:125-128

Filter optimization of plant antimicrobial agent against Alternaria alternat
XU Mu-dan;ZENG Ling-jun;ZHANG Min;LIU Hong-mei

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

Effect of different methods on extracting ratio of total flavones from Pyrus betulafolia Bge.fruit
LI Hong-xia1;2;ZHAO Xiao-liang1;2;LI Yu-xiao1;WANG Bing-tai1;REN Xiao-mei1;ZHANG Li-li1;2;

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

Rheological properties of green wheat dough
GUO Xu1;ZHANG Hai-hua1;ZHU Ke-xue1;CHEN Ye2

..............page:90-92,96

Study on enzymatic hydrolysis technology of kidney bean protein
WANG Yong-gang;REN Hai-wei;MA Jian-zhong;WANG Yu-li;JIANG Jiao-long

..............page:283-285,351

Study on preparation of enzymatic hydrolysate of fish scales and superoxide radical scavenging activity
HU Juan;LI Lin;HU Song-qing

..............page:293-295,354

Study on the extraction technology and antimicrobial activity of polysaccharide from Capsella brusa-pastoris L.
YANG Yong-jie;LIANG Cheng-yun;Cui Fu-shun

..............page:146-148,151

Optimization of the enzymatic hydrolysis of hippophae antioxidant active by response surface method
YUE Wen-ming1;LIU Chang2;CUI Xi-qing2;WANG Chang-tao2;DU Xiao-wei1;

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

Preparation of trad-flavor goat yoghurt and comparison of flavor compounds with common yoghurt
KOU Xiao-hong1;FU Jun-shu1;TU Cui1;LIU Ye-fei1;LI Xiang1;LI Jin-zhou1;FENG Jian-zhong2

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

Acetylcholinesterase activity for leguminous plant at different developmental stages and different parts
JI Shu-juan;LIU Yan-ping;BAI Bing;JIANG Dong-hua;ZHANG Xuan;NA Qi-shuo

..............page:84-85,89

Study on modifying of cassava adsorbent and fixed bed adsorption
LI Mo-lin;CHEN Li;YAN Zong-cheng;WANG Hong-lin

..............page:195-197,200

Synthesis,antimicrobial activity and effect of O-carboxymethyl chitosan on cell membrane protein
LI Xiao-fang;FENG Xiao-qiang;YANG Sheng

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

Effect of chitosan coating on quality of fresh-cut apples
DENG Han-fei;TANG Hui;TIAN Pei-lin;YANG Xin;JIA Cai-feng

..............page:122-124,128

Analysis of mesentery fat and perinephrit fat fatty acid composition of yaks in Maqu and yellow cattles in Kangle
LIU Ting1;WU Jian-ping2;ZHANG Sheng-gui1;ZHANG Yu-bing1

..............page:111-115

Technological and toxicological study of the carbon monoxide used in fishery product
CEN Jian-wei;LI Lai-hao;YANG Xian-qing;HAO Shu-xian

..............page:381-386

Study on sediments of clear blackberry juice during storage
WANG Wei-dong1;2;XU Shi-ying2;

..............page:162-165,168

Study on the goat milk flavor and fatty acid metabolism
LI Jing1;XU Xiao-xi1;TENG Guo-xin2

..............page:402-404

Study on the extraction of cellulose from pomelo peel
LUO Jun;LI Xiao-ding;HE Xu;DU Wei-guang

..............page:273-276

Isolation and identification of 2 strains of Bdellovibrio and their lysis ability on non-O1 Vibrio Cholerae
CAI Jun-peng;WANG Pei-xian

..............page:78-79,83

Optimization of sweet almond oil’s extraction conditions by solvent extraction using response surface method
MA Yan;GAO Lei;WANG Qing;FANG Hua;YANG Hai-yan

..............page:229-230,234

Study on hydrolyzed collagen in the prevention of osteoporosis
ZHANG Gen-sheng;YUAN Chao;YANG Chun-yan;HAN Bing

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

Analysis of arsenic contents of fruit in Guangzhou city
YU Guang-hui1;2;ZHANG Lei2;HE Shu-you2;WEN Yan-mao2

..............page:328-329,348