Science and Technology of Food Industry 2010 Issue 8 Study on volatile flavor compounds of Beijing moslemic braised beef with soy sauce

Study on volatile flavor compounds of Beijing moslemic braised beef with soy sauce
ZANG Ming-wu;WANG Yu;HAN Kai;QIAO Xiao-ling

..............page:70-73,357

Effects of succinic acid deamidation on the properties of enzymatic hydrolysis of wheat gluten
QIU Chao-ying;LIAO Lan;CUI Chun;ZHAO Mou-ming

..............page:74-77,232

Effect of irradiation on residual chloramphenicol and physics-chemical indexs of honey
WANG Feng;XIE Fang;ZHOU Hong-jie;LI Shu-rong;LI Qing-peng;FAN Bei;HA Yi-ming

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

Antioxidant activity of effective components of mustard in lard
ZUO Yong;PAN Xun-hai;JU Shuai;LIU Da-yu

..............page:123-124,179

Study on the physicochemical property and processing technology of processed cheese
XIE Yue-jie1;LV Jia-ping1;YAN Kun1;SUN Jie1;HU Xian-bao2

..............page:215-217,337

Study on domestic macroporous resins for purifying umami peptide
XIA Ke-sheng;XIAO Ru-wu;ZHAO Mou-ming ;CUI Chun

..............page:144-146,182

Season variation of main biochemistry component of Acer Truncatum Bunge’s leaves
PANG Xiao-li1;SI Hui-qing1;WANG Hai-yan2

..............page:147-148,159

Study on preparing technology of a nutrition oral liquid from fish swimbladder
DUAN Zhen-hua1;2;GAO Qian1;WANG Ju-lan2

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

Drying law of sweet potato slice dried by microwave
CHEN Jin-ri;RAN Xu ;LIU Xue-wen;WANG Li

..............page:98-101

Study on enhancing the emulsibility of soybean protein concentration by ball milling
GAO Shan1;JIANG Lian-zhou1;SONG Hong-zhe2;LOU Wei1;FAN Jia-lu1

..............page:102-104,107

Study on influence factors of cholesterol removal by Lactobacillus plantarum ST-Ⅲ strain
CHEN Shuai;LIU Juan;WANG Yin-yu;WU Zheng-jun;LIU Zhen-min

..............page:88-91

Optimization of extraction technique of pigment from Rhodomyrtus tomentosa by response surface methodology
ZHANG Shao-min;CHEN Wen-fen;ZHAO Mou-ming

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

Extraction of cumin oil using optimization of supercritical CO₂ fluid extraction technology
GAN Zhi-lin;YU Ming;HU Xue-fang;LI Shu-yan;LIANG Zheng;NI Yuan-ying

..............page:283-285,289

Study on development of Chinese jujube vinegar by surface static fermentation method
CHEN Jing-gang

..............page:172-175

Phosphotungstic acid supported on silylated activated silica for the preparation of methyl oleate
ZHANG Li-xia;JIN Qing-zhe;ZHANG Kang-yi;HUANG Jian-hua;WANG Xing-guo

..............page:186-189

Study on the decoloration of insoluble dietary fiber from jujube residues
TAO Yong-xia;ZHOU Jian-zhong;WU Yun ;YU Xiao-hui

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

Experimental research on animal proteasome enzymatic hydrolysis for preparing antitumor bioactive peptide from oyster of Guangxi province
CHEN Yan-hui1;LI Chao-zhu1;LI Dan-rong2;JIANG Wei2;SUN Wen-xu2;LI Jia-ming1;FANG Huai-yi1

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

Study on the in vitro anti-free radical of procyanidins from the bark of pinus massoniana
WANG Qiu-yue;YU Jian-ping ;CAI Li;YANG Wen-kun;SHEN De-yan

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

Effect of different nitrogen forms on fermentation of pyruvate in batch process and kinetic modeling
HU Xiao-bing1;2;YANG Sheng-yu1;LIN Biao-sheng1;3

..............page:160-164

Study on ultrasonic-assisted extraction process of phenolic acids from orange peel
TANG Chun-fu1;SHAN Yang2;3;LI Gao-yang2;3;LIU Wen2;3

..............page:223-224,229

Application of odor fingerprint technology based on electronic nose for the research in harmful micro-organisms detection
WANG Dan-feng;WANG Xi-chang;LIU Yuan ;ZHAO Yong;XIE Jing;PAN Ying-jie ;GU Sai-qi

..............page:373-376

Effect of honey color on determination model establishment of near infrared spectrum
JI Shu-juan1;LUO Yun1;LI Dong-hua2;HE Chao1;LIN Shu-xing1

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

Preliminary study on techniques of improving soft texture of Peru squid muscle
YANG Hong-li1;XIA Song-yang2;LIN Lin1;ZHOU Hong-chun1

..............page:251-254

Analysis of relationship between collagen variation and meat tenderness postmortem
CHANG Hai-jun1;2;WANG Qiang3;XU Xing-lian1;ZHOU Guang-hong1;

..............page:404-408

Mutation and screening for the production of phenyllactic acid
CHAI Hong-yu;ZHANG Li-li ;WANG Yu-tian

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

Chemical composition,physiological functions, processing status and industry trend for onion in China
LIAO Chun-long1;2;RUAN Zheng1;2;YIN Yu-long1;2;3;Deng Ze-yuan1;2

..............page:409-412,416

Studies on ultrasound-assisted extraction,antioxidant activity and composition of phenolics from burdock leaves
LOU Zai-xiang;WANG Hong-xin ;CHEN Shang-wei;ZHU Song;ZHANG Ming;GAO Yang

..............page:261-264

Extraction and determination of the saponins in soybean milk
QIAO Zhao-yang;CAO Hui ;XU Fei

..............page:258-260,264

xue li men de yan shen
zhang tie ying

..............page:61

Study on the optimization of extraction processing for Xanthoceras sorbifoLia bunge kernel protein by alkali-solution and acid-isolation
DENG Hong;TIAN Yun-yun;TIAN Zi-qing;QIU Nong-xue;GUO Yu-rong

..............page:197-200,323

Preliminary study on the biogas fermentation for mixture of straw and pot ale
GUO Ting;XU Shuai;LV Xiao-yu;YU Ao-tian;TONG Zhi-ping;MENG Tao

..............page:248-250,350

Effect of different treatments on improving foaming properties of salty egg white
WANG Yan-rong;LU Jiang-hong;CUI Chun ;ZHAO Mou-ming

..............page:121-122,247

Study on properties of phosphate amphoteric starch advanced by enzyme
GAO Jing;LUO Zhi-gang

..............page:135-136,363

Effect of chromium( Cr) on pork quality of finishing pigs
XU Yun-he1;2;SU Yu-hong2;LIU Xian-jun1;LI Bao-long3;BIAN Lian-quan1;

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

Study on discriminant analysis on the grades of ham sausages based on cohesiveness and chewiness properties
HAO Hong-tao;ZHAO Gai-ming ;LIU Yan-xia;LI Miao-yun;CUI Yan-fei

..............page:95-97,101

Genotyping of Vibrio parahaemolyticus by ERIC-PCR and virulence gene detection
DING Jiu-fa1;PAN Ying-jie1;CHEN Hong-you3;TANG Ming-wei2; QIN Hong-you2;ZHAO Yong1;CHEN Min3;

..............page:137-141

Inhibitory effect on the aflatoxin biosynthesis by a strain of marine Bacillus megaterium
KONG Qing1;LIU Qi-zheng1;GENG Juan2;WANG Xiu-dan1;YU Fang-tang1

..............page:132-134

Conditions of alkali protease hydrolyzing tussah fibroin
GAO Guang;MU Guang-qing

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

Determination of major sugars and citric acid in raw orange juice were by Nuclear Magnetic Resonance at the same time
YAN Zheng-li1;YANG Ming-sheng2;

..............page:353-357

Characteristics of fatty acids in ten freshwater fish of the Poyang Lake
LI Guang-yan1;DENG Ze-yuan1;FAN Ya-wei1;LI Jing1;LEI Lin1;WU Xiao-ping2

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

Simulation of distillation of pine oil based on PRO/Ⅱ
WEN Xue-ying1;ZHOU Jia-hua1;ZHAO Zi-niu2

..............page:239-241,244

Inhibition technology of non-enzymatic browning against persimmon juice
LI Peng;ZHANG Hai-sheng;LI Bi-bo

..............page:271-274

Study on the solvent extraction of luffa seed oil
ZHOU Wen-wen;MIN Si-fan ;WANG Chun-rong

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

Nutritional ingredients and health functions of amaranthus inamoenus wild
ZHAO Xiu-ling

..............page:391-393

Effect of black oats vinegars on platelet aggregation function
CHANG Xiao-jie1;FAN Jun-feng2;ZHENG Bi-sheng1;

..............page:334-337

Extraction and purification of SOD from Hericiun Erinaceus
ZHANG Shuai;ZHENG Shao-li;DONG Ji

..............page:233-235,238

Study on adding precursor substances to optimize culture conditions of coenzyme Q₁₀ produced by yeast during fermentation process
WEI Bao-dong;MA Ming-hui;CUI Yu-can

..............page:183-185,319

Effects of ES-2( Bacillus amyloliquefaciens) fermented product on the quality and physiology of "Dongfangmiyihao"melon
ZHANG Li;ZHANG Yan-fen;LEI Shan-liang;ZHOU Xue-ting;ZHANG Zhi-ping;YU Zhi-fang

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

Determination of type II collagen in cartilage by reversed-phase high performance liquid chromatography
CAO Hui1;XU Shi-ying2

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

Effect of food additives on gel strength of hen egg white
XU Bao-li;Li Bin ;FAN Jin-song;XIA Ying;MA Mei-hu

..............page:297-299

Study on extraction of pigment from wild herb of Berberis kaschgarica Rapr.berries
WANG Yan;YANG Ling

..............page:300-302,307

Preparation of antioxidant peptides from scale collagen by continuous coupling of enzymatic hydrolysis and membrane separation without material feeding
MA Hai-le1;2;WANG Zhong-bin1;LUO Lin1;2;HE Rong-hai1;2

..............page:204-207

Quantitative determination of deoxynivalenol using light initiated chemiluminescence assay
ZHOU Bin1;GAO Lei2;JIN Jian2;CHEN Yun2;HUANG Biao1;ZHAO Wei-guo3

..............page:338-342

Selective separation of tagatose by solvent extraction with ion-pair extractant
XU Gui-qiang;FENG Biao ;JIANG Bo ;MU Wan-meng;ZHANG Tao

..............page:294-297

Application of HACCP in processing of seasoning wine
TAO De-cai

..............page:310-313

Reseach on the engineering of glycosidases and glycosyltransferases
LIU Jing;CHEN Qi-he ;ZHANG Hai-feng;FU Ming-liang;HE Guo-qing

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

Antioxidant compounds of kiwifruit and theirs changes during storage
YANG Dan1;ZENG Kai-fang1;2;

..............page:393-395

Functional mechanism and study progress of hydroxytyrosol
WANG Fang;WU Shu-wei

..............page:358-359,369

Advance in research and development of foam fractionation devices and technologies
YIN Hao;ZHAO Yan-li;LI Xue-liang;WU Zhao-liang

..............page:360-363

Study on atmospheric pressure drying technology of lactic acid bacteria powder for fermenting fruit and vegetable
ZENG Hai-ying;TAN Shu-ming;MU Ying-chun;LI Wei-jin

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

Study on β-fructofuranosidase immobilized with magnetic chitosan microspheres
XU Mu-dan;ZENG Ling-jun;YAO Jia-yu;LIU Hong-mei

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

Isolation and properties of β-1,3-glucanase from digestive gland of scallop
LI Wei1;LI Li-li2;SONG Yue1;JIN Qiao3;TONG Chang-qing1;ZHANG Yan-long2

..............page:170-171,175

Preventive effects of burdock oligo-saccharide on alcoholic liver injury
ZHANG Bo1;XU Yong-jie2

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

Optimum of casein phosphopeptides production process by using response surface methodology
SHAO Meng-qiu1;LI Zu-ci1;BU Er-hong2;YANG Fang-fang2

..............page:225-229

Identification of endophyte from tartary buckwheat and its influence on synthesis of flavonoids
LI Xiao-yan;HUANG Hai-dong;ZHEN Run-ying;NIU Guo-jun

..............page:118-120

Influence of ACE inhibitory activity of anchovy enzymatic hydrolysate static treated by macroporous adsorption resin
MI Heng-zhen;XUE Yong;XUE Chang-hu ;ZHOU Ming-ming

..............page:105-107

Anti-tumor and antagonism of side effects caused by cyclophosphaide of Pleurotus citrinopileatus juice beverage in mice
SHI Su-yun1;LI Xiu-guo2;

..............page:332-333,390

Study on processing technology of a cool drink of mung bean and millet
SUN Jian;ZHANG Hai-sheng ;WANG Li-li

..............page:286-289

Study on feeding-protein producing with fungi residues
WU Ping1;SHANG Yun2 CO.;Ltd.;Wuhan 430000;China)

..............page:129-131,134

Separation,purification and identification of flavonoids from chrysanthemum with AB-8 macroporous absorption resin
YANG Li-gang;SUN Gui-ju ;FU Wei-lin;HUANG Nan;WANG Shao-kang

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

Progress of preparation technology on antihypertensive peptides
XIAO Ping1;2;ZHOU Li-zhen1;LI Yan1;LIU Dong1;

..............page:417-420,423

Application of Plackett-Burman design in screening the main affecting factors in the fermentation of the bacteriocin-like substance from Enterococcus faecium BC-3
MIN Zhong-man;YUE Xi-qing ;CAI Wei-fan;GUO Chen

..............page:176-179

Study on adsorption character of capsanthin by ADS-8 resin
XU Bin;JIA Xiao-feng;LI Hui-xing;LI Rui-hua

..............page:112-114

Study on deproteinization of Rizhao green tea crude polysaccharides
WANG Chuan-ming1;DONG Qi2;GUAN Cong-sheng1;

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

Application of response surface methodology on optimization of flavor additives for cooked ham
CHENG Xiao-yu1;CHEN Wen-hua1;GUO Ai-ju1;YANG Wei1;A.Fischer2

..............page:290-293,342

Functional and healthy components in Actinidia arguta and their applications in food processing
WANG Fei;XU Jin-guang;LIU Chang-jiang

..............page:421-423

Application of on-site fast detection for food safety
ZHU Xiao-hong1;2

..............page:303-307

Advance in haluronic acid batch fermentation by Streptococcus and its kinetic study
KANG Chao1;YANG Yang1;LI Xiang-ping2;HE Xin-ping1;HUANG Shi-hai1;

..............page:381-385

Experimental study on the pulverization for sweet corn seed based on high-shearing technology
SHEN Pei-yu1;WU Hong-xia2;ZHANG Yu-zhong1

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

Study on the breeding of citric acid production strains
REN Xiao-li1;2;ZHAO Lin1;ZHAO Run-zhu2

..............page:151-153

Research progress of traceability technology of livestock and poultry and its applications
WANG Hu-hu;XU Xing-lian

..............page:413-416

Microwave deodorization process technology of beverage of soybean germination
LI Xiao-mei;LI Yang

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

Research progress of phenolic compounds and phenylalanine ammonia-lyase in pre-germinated grains
ZHAI Wei-wei

..............page:370-372,376

Research progress on biological activity and prevention disease mechanism of genistein
QU Yan-yan1;ZHANG Yong-zhong1;2;

..............page:364-369

Study on antioxidant activity of Drynaria fortune extracts in vitro
JI Guang-quan1 ;2 ;DENG Jing1 ;2 ;MO Zheng-chang1 ;2 ;YANG Juan2

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

Study on browning and the activity of related enzyme of Volvariella volvacen and Tricholoma giganteum during storage
YANG Chun-min;MO Mei-hua

..............page:320-323

Study on antioxidant activity and mechanism of hesperidin and naringin by pulse radiolysis
BAO Xiao-dan1;XU Chen2;HUANG Juan1;MA Jian-hua1;

..............page:115-117,279

Effect of chitosan treatment on reactive oxygen species metabolism in potato tuber slices
LI Yong-cai1;SUN Xiao-juan1;2;BI Yang1;

..............page:313-315,328

Application of solid-state fermentation of agricultural wastes in food industry
REN Hong;CAO Xue-li;XU Chun-ming;WANG Qiao-e

..............page:396-399

Effects of extracting methods on active component in Gastrodia elata by HPLC analysis
YU Lan1;2;LOU Fang-ming1;ZHANG Xin-shen2

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

Study on factors influencing inter-uniform matureness of Camembert
MENG De-yong;CHENG Jian-hua;ZHAO Ang;ZHAO Wen-bo;ZHAO Zheng

..............page:141-143

Determination of catechin in Cynomorium songaricum Rupr. and comparison of different methods
ZHANG Jia;WANG Yang;WANG Yong-gang;LI Zhi-zhong ;LIU Xiao-feng

..............page:343-344,347

Identification and aroma components analysis of Pichia sp.yeast separated from grape wine mud
XIAO Yang;SUN Bao-guo;LIAO Yong-hong ;SHEN Han;SHI Wen-juan;REN Wen-ya

..............page:164-166,169

Study on formaldehyde testing technology of aquatic products and water-risen food
JIANG Li-yan;LI Yan-yan;SHAO Liang-liang;SU Xiu-rong

..............page:351-352,385

Study on cross-reactivity of food allergen buffalo β-lactoglobulin
LI Xin1;2;WEN Xue-fang1;2;WU Yong1;2;CHEN Hong-bing1;2;

..............page:149-150,153

zhong guo bing gan xing ye gai kuang yu chuang xin fa zhan zhi lu
zhang jiu kui

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

Study on the technology of continuously hydrolyze peanut protein in the enzyme membrane reactor
XIONG Zhi-qing1;2;XU Zhi-hong1;2;WEI Zhen-cheng2;LIU Jun1;2;JIN Jing1;2

..............page:208-212

Analysis of leather protein hydrolyzate in milk and dairy products
ZHAO Yang1;WU Ying2;LU Yong3;FENG Nan3

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

Study on extracting technology of total flavones from bran skin of wheat using cellulase
ZHAO Xiao-chun;ZHAO Wu-qi ;WANG Hong-yan

..............page:265-268

Preparation of chitosan microparticles loaded with lutein using supercritical carbon dioxide impregnation technology
HONG Liu;ZHAO Ya-ping

..............page:201-203,207

Study on the stability of proanthocyanidins from hawthorn fruit
ZHANG Ze-sheng;GAO Wei-wei;ZHANG Ying;QIAN Jun;WANG Yu-ben;HOU Dong-mei

..............page:108-112

Effects of freezing-thawing cyclic treatment on the solubility of chitin in alkaline solution
LIU Ting-guo1;2;LI Bin1;SONG Xue1;LU Zhi-min2;WANG Rui-xia2;WANG Xin2

..............page:84-88

Study on micro-flora development of water-cooked salted duck under refrigeration
LI Yan-liang1;2;JIN Bang-quan1;LIU Fang2;WANG Dao-ying2;XU Wei-min2

..............page:157-159

Monitoring and analysis of heavy metal content in mussels from coastal by microwave digestion and GF-AAS
CHEN Zong-bao1;LI Yan-xia2;

..............page:308-309,331

Study on oxidative problem of Cantonese moon cake during storage
BAI Wei-dong;XIAO Yan-qing;QIAN Min;YANG Xiao-jie

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

Study on optimization of microwave-assisted extraction process for essential oil from bamboo leaves
YANG Lan1;WU Xiao2;GAN Yi2

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

Study of optimization conditions for green pigment extraction from green tea
ZHONG Shi-rong;WU Shi-ye;FENG Zhi-ping

..............page:218-219,222

Study on ultrasonic extraction of lecithin from the yolk
XIAO Hong;ZHOU Yi-bin ;SHANG Yan-yan;SHAO Lei;HU Jing-wei;MAO Xiao-wen

..............page:255-257

Development of analysis methods of ethyl carbamate in alcoholic beverages
LIANG Xin-hong ;ZHAO Rui-xiang;ZHOU Quan-xia

..............page:400-403,408

Research and preparation of a brown milk drink with probiotic
XU Zhi-yuan1;WU Yan2;GUO Ben-heng1;ZHOU Ling-hua1;WANG Yin-yu1;AI Lian-zhong1

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