Science and Technology of Food Industry 2010 Issue 7 Optimization of solar energy dehydration technology of apple by response surface analysis

Optimization of solar energy dehydration technology of apple by response surface analysis
ZHANG Hai-yan1;2;ZHANG Yong-mao1;2;*;KANG San-jiang1;2; HUANG Zheng1;2;GAO Xing-hai3;ZHANG Fang1;2

..............page:235-238

Research progress in synergistic effect between natural antioxidants
SHENG Xue-fei;PENG Yan;CHEN Jian-chu*

..............page:414-417,421

Research advance of food nano-materials
ZHANG Hui1;WENG Pei-fang2;SHAN Li-jun3;XU Yao-qi1;FENG Feng-qin1;*;ZHENG Xiao-dong1;*

..............page:418-421

Study on the extraction technology of polysaccharide from Valeriana jatamansi Jones
LI Qiang;ZHENG Wei;CHEN Lin;YANG Yang;SUN She-zong

..............page:273-274,277

Analysis of Ginkgolide B in health food by immuneoassay
YU Zhou1;LIU Jie2;FAN Qing-sheng1;*

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

The background and main solutions of new food technology safety risks
GAO Jian1;ZHANG Yan-ping2;ZHANG Jia-qi2;WU Lin-hai1;*

..............page:316-320

Optimization of extracting technology of ferulic acid from defatted rice bran with enzyme
DAI Qing-yuan;ZHU Xiu-ling;GU Rong;MA Jing

..............page:269-272

Inactivation of microbe in fresh lychee juice exposed to high dense phase carbon dioxide
GUO Ming-ming1;2;WU Ji-jun1;XU Yu-juan1;XIAO Geng-sheng1;*;ZHANG Ming-wei1;LIU Liang1;WEN Jing1

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

Effect of controlling dissolved oxygen tension on cell growth and nucleoside production in the mycelium of Paecilomyces tenuipes in a 30L fermentor
GE Fei1;2;HUANG Yin1;GUI Lin3

..............page:180-182,186

Analysis of lipid in Chlamydomonas nivalis to salt stress by GC/MS
JIANG Xiao-li;WEI Dong*

..............page:71-74,77

Study on the microencapsulating technology of tea polyphenols
YAN Li-ya;QIAO Xiao-rui;WANG Ping;XIONG He-jian*

..............page:251-255

Study on thermodynamic of alumina adsorbing phosphatidylethanolamine in alcohol-phospholipid
CAO Dong1;CHEN Guo-an2;ZHANG Xian-jiu2;SHI Su-jia1;DENG Zi-xin1

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

Study on liquid-liquid extraction of phytohaemagglutinin from red kidney bean by reversed micelles
HOU Yu-fang1;LI Ji-chang1;*;HOU Yu-bao2

..............page:259-261

Analysis and evaluation of the nutritional composition in muscle of crayfish from Xuyi
CHEN Xiao-ming1;CHENG Zhao-you2;ZHAO Jian-min2

..............page:345-349

Analysis of fatty acid composition of winged bean(Psophocarpus tetragonolobus [L.] D.c.)seeds oil
ZHENG Bing-fu1;LI Bai-yu1;FU Zhen-hua1;HU Xin-xin1;JIANG Li-wen1;*;CHEN Dong-ming2

..............page:342-344

Development of tribute chrysanthemum beverage
TONG Qi-gen;JIA Chang-xi;SUN Yi

..............page:278-281

Optimization of the conditions of the alliinase’s immobilization in sodium alginate-starch by response surface methodology
CAO Yang;XIANG Shu-nan;GAN Zhi-lin;LIU Ping;HU Xue-fang;LI Shu-yan;CHEN Qin-qin;JIANG Sha;NI Yuan-ying*

..............page:162-166,170

Study on the sweet potato yoghourt fermented by L.paracasei subsp. paracasei L1 isolated from sweet potato acid steeping liquor
LI Xin-hua1;ZHANG Li-li1;2;*

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

Optimization of microwave extraction of oil from Semen Allii tuberosi by response surface methodology
LI Chao;WANG Wei-dong*;SUN Yue-e

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

Study on the interaction of Kudingcha and DNA by the fluorescence method
WANG Hai-yan1;HUANG Ji-zhen2

..............page:138-139,142

Study on the technique of removing beany flavor from soymilk
ZHANG Shi-xian1;WANG Zheng-wu2; WU Jin-hong2;*

..............page:223-225,229

Optimization of fermentation process of Jew’s-ear and brown rice vinegar by response surface method
PIAO Mei-zi;YU Cui-fang;NING Jie;ZHANG Lu

..............page:197-199,202

Study on determination of Chinese herbal medicine ingredients using ion chromatography
QU Jing;ZHOU Guang-ming* [Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;Chongqing 400715;China]

..............page:357-359,362

Study on the properties of remaining granular of potato starch
HUANG Jun-rong;WEN Xing

..............page:84-87

Research progress in winged bean nutrients and antinutritional factors
DENG Ting-ting;HE Jian-hua*

..............page:382-385,390

Research progess in Fusarium toxins in raw material and beer
PENG Xiao-bin;LI Yong-xian;LI Qi*

..............page:394-397

Study on enzyme-assisted extraction of essential oils from rosemary
LV Xiao-ling;ZHANG Lin-lin*;MA Li-qiang;ZHOU Ping

..............page:233-234,238

Effect of hydrolysis conditions on functional properties of corn steep water protein hydrolysates
ZHENG Xi-qun1;2;LIU Wen-li1;LIU Xiao-lan1;2;SUN Li-li1

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

Study on development of microencapsulation of astaxanthin by spray drying
HUANG Wen-zhe;YANG Na;XIE Zheng-jun;XU Xue-ming*

..............page:239-242

Preparation and identification of carboxymethyl garlic polysaccharide
CHEN Jin-ling;GUO Mo-ting;CHEN Xiao-lei;HUANG Xue-song*

..............page:81-83

Determination of sugar components and content in wheat straw black liquor by gas chromatography-mass spectrometry
LIU Hai-tang;PEI Ji-cheng*;SHI Shu-lan;HU Hui-ren

..............page:78-80,83

Application status of tea polyphenol on food storage
GUAN Xing-li;LUO Li-yong;ZENG Liang*

..............page:410-413

Purification and molecular weight assay of antihypertensive peptides derived from egg white protein
YU Zhi-peng;ZHAO Wen-zhu;YU Yi-ding;LIU Jing-bo*

..............page:230-232

Research advance of the preservative for edible shoots
ZHANG Jun-jun1;HUANG Shi-neng1;*;ZHAO Xia1;HUANG Xue-mei2;ZHANG Zhao-qi2;ZHENG Jian1

..............page:379-381

shi pin zhui su quan mian qi dong
zhang tie ying

..............page:57

Study on extraction of soluble dietary fiber in burdock and its antioxidation
MIAO Jing-zhi;LV Zhao-qi;TANG Shi-rong;CAO Ze-hong;DONG Yu-wei

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

Study on the preparation of citric acid-malic acid calcium with the technology of microwave radiation by response surface
ZHAO Song-ning;WANG Li-yan;LUO Shan-shan;LIN Song-yi;LIU Jing-bo*

..............page:248-250,255

Screening of cholesterol- reducing bifidobacterium in vitro
CHEN Lu-qing;LI Qing-qing;MA Liu-liu;HE Guo-qing

..............page:333-335,338

Study on development of edible food packaging film with polysaccharides of Enteromorpha
LIU Chang1;GAO Hong-wei2;*

..............page:301-303,307

Research progress in tyrosinase inhibitor
LI Na;LU Xiao-xiang*

..............page:406-409

Research progress in flavoring compositions of jujube wine
XU Mu-dan;LIU Hong-mei*;ZENG Ling-jun

..............page:398-401

Study on extraction of polyphenols and theabrownins of Pu’er tea
YI Lian1;2;YANG Xin-he2;YANG Yang2;HUANG Jian-an2;WANG Kun-bo2;LIU Zhong-hua2;*

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

Research progress in the major functional components of Nitraria.L and latest progress in their function
FENG Yun-zi1;FENG Shu-huan1;YIN Li-jun1;LI Gang2;CHENG Yong-qiang1;*

..............page:371-375

Study on volatile components in red fermented soybean(Glycine max)curds from Beijing
HUANG Ming-quan1;2;SUN Bao-guo2;CHEN Hai-tao2;LIU Yu-ping1;2;*;REN Na2

..............page:150-153,156

Study on the physiochemical properties of defatted rice bran
MA Tao1;2;ZHANG Liang-chen1

..............page:105-106,109

Study on desorption of heavy metals of cadmium in oyster homogenate solution by chitosan
LIANG Peng;WU Xiao-ping*;XU Hui;HUANG Ri

..............page:107-109

Optimization of adsorption technology of macroreticular resins for stevioside by response surface methodology
LU Ding-qiang1;2;LIU Ji1;CHEN Jia-ying2;WANG Jun1;LING Xiu-quan1;TAO Ying1

..............page:206-209

Study on extraction of polysaccharides from Cordyceps militaris by Soxhelt methods
GAO Feng1;YU Ya-li1;*;LIU Jing-bo1;ZHANG Shou-qin2

..............page:200-202

Determination of the contents of metal elements in herba houttoyniae from various cultivation locations by flame atomic Absorption spectrophotometry method
ZHANG Qiu-zhen

..............page:363-365

Analysis of the volatile flavor components of the quickly-frozen sweet corn by HS-SPME/GC-MS
LIU Yu-hua1;2;3;SONG Jiang-feng2;3;LI Da-jing2;3;LIU Chun-quan2;3;*;JIN Bang-quan1

..............page:95-98

Study on brewing processing of orange brewing wine and analysis of its composition
ZHONG Shi-rong1;XIA Bing-bing2;LIU Da-yu3

..............page:294-297,312

Study on enriching effect in yogurt containing stachyose
WANG Li-hong;CHEN He;ZHOU Xi-xing;SHU Guo-wei;LI Shi-yu

..............page:177-179

Effect of microwave heating on fatty acid in soybean
QIU Hong-wei1;XU Kun1;WANG Jing2

..............page:132-134,137

wo guo shi pin ke xue yu gong cheng ren cai pei yang de cheng ji kun huo yu dui ce tan suo
ma hai le

..............page:58-61

Comparison of pork physical and chemical index of Pietrain,Seghers and PIC pig
CHEN Jing1;LIU Xian-jun1;*;BIAN Lian-quan1;CHEN Hua2

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

Study on the extraction and content determination ofL-citrulline in Triihosathes kirilowii Maxim
QIAN Hua1;JIAO Yang2;ZHAO Bo-tao1;*;SHEN Jie3

..............page:287-289

Study on hydrolysis of the high-temperature soybean meal by protamex protease
WANG Jin-ling1;JIANG Lian-zhou1;2;*;XU Jing3;LI Yang1;YANG Liu1

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

Effect of Arabic gum on release performance of filter mint flavor microcapsules
WU You-zhi;LI Bao-guo*;YING Yue

..............page:304-307

Study on modified air packaging of freshly-harvested cherry with polyethylene composite films
WANG Xue-lian1;HUANG Zhen1;2;*;ZHANG Jing2;WANG Mi-mi2; JIN Ke-man2;GUO Yu-hua2;TENG Li-jun2

..............page:330-332,354

Study on the antioxidant and monosaccharide composition of Zingiber officinale Roscoe polysaccharide
MA Li-hua;QIN Wei-dong

..............page:120-124

Study on plant syrup in honey by internal standard carbon isotope ratio analysis method
LI Shen-yi1;HU Liu-hua2;SUI Li-min1;LI Shuang2;* Co.;Ltd.;Technical Centre;Shanghai 200233;China)

..............page:365-367,370

Study on stability and color protection of three kinds of natural pigments
SUN Hong-nan;LU Yi-bo;ZHAO Li-qing;LI Kun

..............page:308-312

Study on antibacteria capacities of maltose and sucrose monoesters
LIU Qiao-yu1;ZHANG Xiao-ming2;*

..............page:313-315

Production of dietary fiber from pineapple peel by lactic acid fermentation
ZHOU Nong1;WANG Jun2;XIA Xing-zhou1;3;*;LI Hong1;WANG Wei-min1

..............page:189-190,193

Effect of sucrose addition on fermentation of Candida Berkhout
LIN Hong-ping;WU Ying-hua

..............page:187-188

Effect of complex fresh-keeping agents on quality and physiology of peach
CHEN Feng;CHEN Li-de;WANG Jin-mei;YANG Bin;ZENG Fan-kun*

..............page:324-326

Research progress in polyunsaturated fatty acids microcapsules
BAO Shan-shan1;HU Wei-ren2;HU Xue-chao2;ZHANG Ka1;CUI Ding-wei1;XIAO Ai-hua2;HUANG He1;2;*

..............page:386-390

Study on the changing trend of ethyl carbamate in wine during brewing process
GAO Nian-fa;LIU Qian-qian;HAN De-xin;LI Lei

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

Efficiency of polar extracts of Lycium barbarum L as free radical scavenger by using electronic paramagnet resonance
SUN Zhi-yang

..............page:148-149,156

Research progress in polysaccharide from sea cucumber
CHEN Tao1;WANG Mao-jian2;*;ZHANG Jian2;LIN Wei-wei1;2

..............page:375-378

Study on optimization of starch mixtures of different parameters and the change of application properties
LI Xin-hua;SONG Li-yan*;LU Chun-xiao

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

Study on the formula of immobilized chlorine dioxide preservative
JI Shu-juan;WANG Chen-yang;CHEN Xue

..............page:327-329

Study on a method for determination and confirmation of acaricide residues in food
XUE Ping;DU Li-jun;CHEN Yong;ZHANG Xiao-feng;SONG Huan

..............page:368-370

Study on optimization of enzymatic hydrolysis of cooking juice of Acetes Chinensis through quadratic regression orthogonal rotational combinational design
ZHANG Jing1;LI Yan1;XU Jing1;*;XUE Chang-hu2

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

Effect of dough mixing conditions on the quality of steamed bread
BAI Jian-min;LIU Chang-hong;MA Zhe

..............page:117-119,124

Study on preparation processing model of anti-oxidation peptides with complex enzyme method
PEI Xiao-ping1;2;TANG Dao-bang1;XIAO Geng-sheng1;*;JIANG Ai-min2;YANG Wan-gen1

..............page:113-116

Effect of soaking processing conditions on quality of tofu
ZHANG Ping-an;ZHAO Qiu-yan;SONG Lian-jun*;LI Zheng-yan

..............page:275-277

Application of mature koji for soy sauce in vinegar brewing
LI Hong-liang1;DING Hui1;*;MA Ya-ge2

..............page:175-176,179

Improvement of emulsion characteristics of the peanut protein isolated from hot-pressed peanut meal by micro-jet instantaneous high pressure technology
LIU Yan;ZHAO Mou-ming*;ZHAO Guan-li;LUO Dong-hui;ZHAO Hai-feng

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

Preparation of monoclonal antibody against salbutamol and establishment of indirect competitive ELISA
PENG Shu-hui1;2;YUAN Li-peng2;SUN Yuan-ming2;LEI Hong-tao2;*; WANG Bao-ling2;XU Zhen-lin2;PANG Jie2

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

Study on particle structure and physical properties of different particle sizes burdock dietary fiber
XU Jing1;2;ZHANG Tao1;2;*;JIANG Bo1;2;MIAO Ming1;2

..............page:135-137

Study on the reaction of lactose and trimethylamine N-oxide
LI Feng1;2;LIU Hong-ying3;XUE Chang-hu1;*;LI Zhao-jie1;XIN Xue-qian1

..............page:98-100,104

Study on simulative hydrolysis of soybean 7S and 11S protein and its antioxidant activity
SUN Guo-wei1;LE Guo-wei1;2;*;SHI Yong-hui1;2

..............page:101-104

Study on extraction and in vitro bioactivity of polyphenols from persimmon leaves
LU Jun1;2;REN Di-feng1;*;YANG Yang1;LI Zu-ming3;Yukari Egashira2

..............page:88-92

Study on effect of high dietary fiber on the quality of yoghurt
MA Yong;ZHANG Li-na;MA Yue

..............page:146-147,161

Study on the digestion kinetics of fluorine in the Fuzhuan tea
LI Zhen1;LIU Zhong-Hua2;*;HUANG Jian-an2;SHI Ling2

..............page:110-112,116

Study on separation and purification for thymol by column chromatography
LING Wei-jun1;YU Qian1;*;HUANG Lin-jia2;YU Lin1;MAI Yu-liang2;LIN Tan-ting1

..............page:242-244,247

Analysis of content of four kinds of fatty acids in Silymarin oil
LI Hong-ying;FANG Hong-zhuang

..............page:360-362

yuan zi na dou de chun tian ran wei sheng su k2
jin su yang hai yan

..............page:64

Effect of the kind and concentration of nitrogen source on the mead fermentation and fusel oil contents
TAO Shu-xing;XU Shan;WANG Ting-ting;XU Shan-na

..............page:157-161

Study on optimum condition of enzymatic hydrolysis of silk fibroin and its antioxidative activity
KONG Fan-dong;TAN Xiao-hui;ZU Guo-ren;ZHANG Qian-zhou

..............page:265-268,272

zhong guo ru suan jun xing ye jiang zai biao zhun yu ke ji de shuang zhong zhi cheng xia wen jian fa zhan
zhao yu jie

..............page:62-63

Study on antioxidant and anti-aging activities of peptides from sunflower meal
WANG Hai-feng;WANG Chang-qing*;XU Jie;LV Peng;ZHANG Guo-hua

..............page:92-94

Comparative analysis of soy peptides products at home and abroad
ZHOU Xue-song1;ZHAO Mou-ming2

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

Optimization of the extraction technology of blueberry anthocyanins by response surface method
MENG Xian- jun1;WANG Guan-qun1;*;SONG De-qun1;LV Chun-mao1;MENG Xiao-xi2;WANG Cheng1

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

Study on processing technology for nutritional and flavorous fish noodles from Cynoglossus
FAN Wen-ya;ZHANG Jin*;LIN Hong;CAO Li-min

..............page:217-219

Determination of biogenic amine during the fermentation of bighead carp(Aristichthys Nobilis)surimi
XIE Cheng;LIU Zhong-yi*;ZHOU Yu-feng;ZAN Ting-ting;REN Kang-zi;XU Jun-ying

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

Review on peanut snack food in foreign countries
ZHOU Qi1;2;YANG Mei2;HUANG Feng-hong2;*

..............page:401-405

Study on antioxidant activity of Cactus extracts from different kinds
CHEN Jian;WEI Ding;WANG Ling;NING Zheng-xiang

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

Analysis of residue of phoxim in hot pepper by GPC and HPLC
ZHOU Hong-xia;HAN Xi-dong;YU Jun-qiang;YAN Xian-hui;YU Jia-yu

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

Desalination and decolorization of Opuntia Milpa Alta powder extract by ion exchange resins
ZHAO Hua;WANG Hai-tao;DONG Yin-mao;HE Cong-fen*

..............page:213-216,219

Industry status and development trend of food flavor ingredients in China
CHU Yan-pei1;2; YANG Xiao-quan1;XING Xiao-yang2; KONG Ling-hui2; TAN Wen-bin2;GAN Yi2

..............page:391-393,397

Study on anti-lipid peroxidative effects of soyasapogenols
YIN Xue-zhe1; LI Tian2; WANG Xia1

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

Development of the convenient mutton soup
LIU Shu-liang1;CHEN Xun1;DU Xiao-hua1;XIA Jing-hua1;LIAO Zhe2;SU Zhao1;YANG Yong1;YE Jin-song1

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

Study on ultrasonic-assisted extraction technology and antimicrobial activity of gallnut water extract
ZHANG Xia1;SUN Bao-zhong2;HASI Gegen3;AI Qi-jun1;*;LI Yang1;KANG Li1;YANG Ai-qing1

..............page:290-294

Effect of milk solid concentration on the fermentation properties of goat’s yoghurt
WANG Pan;ZHANG Fu-xin*

..............page:154-156

Analysis of extracellular enzyme activities of Phellinus baumii by submerged fermentation
XIE Li-yuan1;2;DENG Ke-jun3;ZHANG Yong3;*;PENG Wei-hong2;GAN Bing-cheng2;*;LI Hong-jun1

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

Optimization of biobutanol production strain Costridiuml beijerinckii with xylose medium by response surface methodology
LIU Ya1;2;3;LIU Hong-juan2;ZHANG Jian-an2;*;CHEN Zong-dao1

..............page:194-196

Extraction and purification of polyphenol oxidase from litchi pulp
LIU Chun-li1;2;3;4;XIAO Geng-sheng1;*;LIU Liang2;3;XU Yu-juan2;3

..............page:203-205

Development and problems of quick-frozen food industry in China
LI Liang-liang;GUO Shun-tang*

..............page:422-424

Study on the technology of solidification yoghurt with porous starch
ZHANG Hong-wei;WANG Qin;CUI Su-ping

..............page:262-265

Study on the activity of reducing blood lipid of alkaline extract from brown mushroom
LIU Ying

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

Optimization of microware-assisted extraction of flavonoids from citrus dregs
ZHANG Yu;ZENG Fan-kun*;WU Jian

..............page:210-212