Science and Technology of Food Industry 2011 Issue 1 Study on glucose/glucose oxidase antibacterial paper and its antimicrobial property

Study on glucose/glucose oxidase antibacterial paper and its antimicrobial property
GUO Jie1;2;YANG Ren-dang1;2;LI Xue-yun1;2

..............page:124-127

Detection of hazelnut allergens by real time PCR assay
SUN Min1;LIANG Jun-ni2;XU Biao1;GAO Hong-wei1;LIN Chao1;LIU Cai-xia1

..............page:293-295,299

Molecular targets and primers-associated for the PCR detection of foodborne pathogen
SONG Yan;LI Jian-lin;ZHENG Tie-song

..............page:371-376

Study on the optimum extraction and antioxidant activity of tannic acid in Alfalfa
ZHANG Zong-yuan1;ZHANG Ling1;PENG Yang2

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

Study on the affected factors and analysis method of stability of plant protein beverage
ZHOU Chao-jin1;HE Jin-feng2;PU Biao1

..............page:377-379,384

Isolation of Geobacillus sp.A27 and characterization of its α-amylase
WANG Xiao-yan1;2;3;4;GAO Run-chi2;3;4;LIAO Chang-long1;2;3;5;MENG Yan-fen2;3;4;TANG Xiang-hua2;3;4;LI Jun-jun2;3;4;XU Bo2;3;4;HUANG Zun-xi1;2;3;4

..............page:151-155

Rapid determination of PC,LPC and GPC in soybean paste by ultra performance liquid chromatography-mass spectrometry
CHENG Lin1;TAO Guan-jun2;WANG Miao1;CHEN Wei1;ZHAO Jian-xin1

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

Study on characteristics of polyphenoloxidase(PPO) in Heimeiren potato
ZHOU Xiang-jun1;GAO Yi-xia1;YUAN Yi-jun1;ZHENG Fang1;ZHANG Ji1;2

..............page:115-117,123

Research progress in function characteristic of red bean and its food development
YU Zhang-long;DUAN Xin;WU Xiao-juan;XUE Wen-tong;ZHANG Hui

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

Study on the antioxidant activities of polyphenol monomer
WANG Qiao1;ZOU Yang1;ZHONG Geng1;2;LUO Jin-hua3

..............page:137-140,145

Research progress in protein cross-linking in food
LI Jun-wen1;2;ZHAO Xin-huai2

..............page:380-384

dou zhi pin xing ye xian zhuang ji qi an quan wen ti de si kao
wei xiang yun

..............page:54-55

Establishment of the icELISA for BPA
YAO Wei-rong1;SHI Chun-hong2;SUN Xiu-lan1;JI Li-jun1

..............page:290-292

Study on the stabilities of cereals milk
HANG Feng;REN Lu;MENG Ling-jie;GONG Guang-yu;WANG Yin-yu;GUO Ben-heng

..............page:75-77,80

Effect of actinidia extract on small intestine movement of mice in vitro
WU Min-dan;CHEN Yu;JIN Bang-quan

..............page:78-80

Study on antioxidant activity of phenolic acid in yacon leaves
CHEN Hong-hui1;PENG Guang-hua2

..............page:103-105

Effect of metal ions on activities of SOD extracted from sheep blood
YANG Xue-shan;YANG Xiao-pu;WU Bing;YANG Zhi-jie

..............page:89-91

shi er wu gui hua yuan nian , shi pin xing ye yi zuo hao zhun bei
zhang tie ying

..............page:53

Construction of prokaryotic expression vector of horseradish peroxidase gene
ZENG Jia-yu1;WANG Yu-xian1;LIAO Shi-qi2;YUAN Hong-xia2;LIU Fu-rong1;ZHANG Wei-bo1;LIU Xiong-xiong1

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

Application advance of atomic force microscope in food components researches
ZHANG Li-fen;LIU Dong-hong;YE Xing-qian

..............page:355-359

Analysis of volatile compounds in oleoresin obtained from wind-dried and baked chilli(Capsicum annuum L.)using solid-phase micro-extraction coupled with gas chromatography-mass
CAO Yan-ping1;ZHANG Dong2

..............page:108-111

Expression of tlh gene in Vibrio parahaemolyticus:semi-quantitative reverse transcription polymerase chain reaction analysis assessment
CHEN Xing;PAN Yin-jie;SUN Xiao-hong;ZHAO Yong

..............page:141-145

Preparation of peptides from the residues of bitter gourd by enzymatic hydrolysis
ZHONG Wei-geng;RUAN Mei-juan;YIN Li-juan;XUE Nan

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

Study on preparation of high-purity acetylation soybean phosphatide
LI Hong-ling;CHANG Yun-he;ZHOU Xiao-dan;WANG Yan;YU Dian-yu

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

Study on the possibility of pre-cooked beef fluid nitrogen as a medium to explore
ZHANG Xiao-yong;LUO Ai-ping;TANG Hui-zhou

..............page:172-174,177

Study on emulsifying activity and emulsion stability of collagen from goat skin
GAO Jin-long;SHA Li-na;Gerelt BORJIGIN

..............page:65-67

Study on bacteriostatic activity of extracts in different solvents from Tephrosia vogelii Hook f. seeds
HU Lin-zi1;2;LI Xin-hua1;MA Yong-quan2;YU Xin2

..............page:85-88

Study on antiseptic effect of chitosan on salted squid
XIE Zhu-lan;LI Fang-fei;PAN Jiang-qiu;HUANG He;WU Xiao-ping

..............page:127-129

Effects of vacuum cooling and storage condition on the quality of leafy lettuce
YAN Jing-wen1;WANG Xue-qin1;LIU Bao-lin1;LIU Sheng2

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

Synthesis and characterization of heterocyclic amino acid esters
MA Yang-min;LIU Bin

..............page:187-189

Study on content of amino acid in the pine seed protein and its nutritive evaluation
WU Xiao-hong1;WANG Zhen-yu1;2;ZHENG Hong-liang1;WANG Kang1

..............page:267-270

Study on anti-fatigue effect of Yunnan green tea
LIANG Yong;SHAO Wan-fang;HUANG Ye-wei;LI Jin-yu;ZHANG Dong-ying

..............page:271-272,276

Optimization of composite enzyme for modifying rice eating quality using the response surface methodology
XIE Hong;WANG Ai-li;HUANG Wen-wen;ZHU Zhen

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

Study on extraction of pectin from leaves of Premna microphylla Turcz in the presence of mixed acids
NING Hai-feng1;TONG Qun-yi2

..............page:222-224,228

Production of natural flavors and fragrances by bioconversion
CHEN Hong1;CHEN Wei-qing1;MEI Jian-feng2

..............page:317-320

shi wu qiang hua de mu biao shi gong gong wei sheng shou yi ( shang )

..............page:56-58

Study on antioxidant activities of ethanol extract and different polar fractions of Caulophyllum robustum Maxmi.
DAN Fei-jun;YAN Wen-fang;CHU Li-jun;LU Wen-yan;CAI Zheng-jun

..............page:68-70,74

Study on color protection and clarification technology of pear juice during processing
SUN Shan-shan;CHEN Yi-lun;GAO Er-dong

..............page:204-206

Study on the effect of pullulan on the microencapsulation of ginger oleoresin prepared by spray-drying
ZHANG Pin-ping;TONG Qun-yi

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

Preparation method of active substance extracted from Ostrea Rivularis Gould and primary research of its oxidation resistance activity
KE Ke;WANG Yi-bing;HE Bi-juan;CHEN Bo;ZHUANG Jun-lian;LEI Fu

..............page:92-94,99

Effects of electron beam irradiation on the processing properties of stored wheat flour
HU Bi-jun;WEN Qi-biao

..............page:130-132,136

Study on migration and contamination of BPA epoxy derivatives in cans
LI Bi-fang;ZENG Yong-ting;ZHENG Yan-jie;LIU Chun-ping

..............page:246-249

Effects of superchilling treatment with cold brine on the quality of farmed lateolabrax japonicus storage in flake ice
XU Xiao-bao;LIU Shu-lai;SHEN Ying-chong;DING Yu-ting

..............page:264-266,359

Study on the characteristics of juice-making of three pears hybrid progeny
YANG Fu-chen1;WANG Cheng-rong2;

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

Preparation of reducing sugar via synergistic hydrolysis cotton seed hull with microwave and solid acid
YU Xian-chun1;2;SUN De-lin2;LI Xiang-su3

..............page:207-209,212

Study on fluid characteristics of low methoxyl pectin
LIU Gang1;2;LEI Ji1;RUI Guang-wei1;ZHENG Rui-xing1;3;Luzhou 646000;China;3.Quality and Technical Supervision Bureau of Quzhou;Quzhou 324002;China)

..............page:253-255

Determination of the soluble sugar in Rubus Suavissimus S.Lee
ZOU Qing-song;CHEN Shan;WANG Xiao;CHEN Wei;LI Su-xia;WEI Yan-jun

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

Determination of cholesterol in liquid oil by gas chromatography
LI Wei1;CHENG Hua-yong1;ZHANG Kai1;WANG Yong-hua2;YANG Bo1

..............page:284-286,289

Study on determination of pigments in food by single wavelength spectrophotometer and dual wavelength spectrophotometer
DU Jian-zhong1;LI Qing-mei1;LU Dong-mei1;ZHU Yi-qiang1;DING Ding2;3;LUO Ke-li1;TAN Yong-hui1;LAI Chun-lian1

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

Purification and characterization of the butyrylcholinesterase from duck liver
ZHU Hong;LI Xiang-yun;DENG Yu;WANG Song;FU Wei-li;TANG Liang-ting;GAO Zhao-wei;TANG Yun-ming

..............page:95-99

Study on content of fundamental components and secondary metabolites in different kinds of pine pollen
WU Xiao-qin1;LIU Jie-er2;JIN Cheng1;WANG Wen-feng1;SHI Li-hua3;WANG Tong3

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

Study on extraction technology and antioxidant of yellow pigments from pumpkin peel
FU Li1;WANG Li-ying2;GU Ying1

..............page:238-239,242

Vacuum-steam-vacuum(VSV) surface pasteurization technique of solid food
SHI Zhi-jia;QIAO Xiao-ling;CHEN Wen-hua;CHENG Xiao-yu;YANG Wei

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

Study on change of antioxidant of adlay power before and after enzymolysis
LI Cun-zhi;OU Shi-yi;ZHOU Qi;YAN Ri-an;ZHANG Ning

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

Study on high efficient and safe expression of recombinant xylanse and its application
BAO Li-juan;SONG Qing-feng;LI Jie

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

Screening and identification of bacillus for degradating pumpkin polysaccharide
ZHANG Ming-li;TANG Meng-yao;NIU Tian-gui;LI Quan-hong

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

Study on the application of monascus in sweet rice wine brewing
CHEN Xue-mei;CHEN Qiao-shan;LI Ying

..............page:181-183

Application of nuclear magnetic resonance technology in food analysis and detection
ZHOU Ning;LIU Bao-lin;WANG Xin

..............page:325-329

Review on aroma compounds analysis of wine
LIU Shu-qin;NI Li

..............page:335-338,341

Effects of freezing and thawing on the quality changes of seafood
SU Yong-ling;XIE Jing

..............page:304-308

Security assessment of copper in livestock products
LIN Cui-cui;ZHOU Yan-ming

..............page:258-261

Application of single-chain antibody against aflatoxin B₁ detecting the aflatoxin B₁ in soy sauce
LIU Rong;YANG Lian;SUN Xiu-lan;ZHANG Gen-yi;ZHANG Hao;YAO Wei-rong

..............page:281-283

Optimization of enzymatic synthesis of γ-Glutamylmethylamide with response surface methodology
LI Wei-qiao1;2;MU Wan-meng1;JIANG Bo1;ZHANG Tao1;MIAO Ming1

..............page:215-218

Study on extraction of protein and preparation of antioxidative peptide from Camellia Oleifera Abel
LIN Xiu-chun1;GAO Gang-feng2;CHEN Mei-gao2;NI Li1

..............page:219-221,270

Application of olfactometric fingerprint in the analysis of volatile compounds in food
XIE Jing;TONG Yi

..............page:309-312

Effect of heat treatment on the enzymatic hydrolysis of β-lactoglobulin
MEI Lin;WANG Zhi-geng;SHI Yu-ting;XUE Xiu-heng

..............page:190-191,194

Effect of tryptophan on food intake and hypothalamic 5-HT content in mice
LIN Yi;ZHU Jian-jin;ZHOU Xiao-li;ZHANG Ting-ting;LIU Nan-nan

..............page:277-280

Study on ultrasonic extraction process of polysaccharides from Tricholoma matsutake in Meng mountain
HAO Ji-wei

..............page:213-214,218

Research progress in application and prospect of buckwheat
YAN Hong

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

shi pin bao zhuang de an quan yu ke chi xu fa zhan
dong jin shi

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

Liquid nitrogen and carbon dioxide cryogenic freezing technology of edible fungi and other fresh foods
WU Xiang-jin1;ZHANG Li-xia1;ZHANG Shu-yu1;ZOU Yu1;GU Zhen-xin1;WANG Zhi-jun2

..............page:321-324,329

Research progress in quality characteristics and improvement techniques of green tea in summer and autumn
LIU Yue-yun1;YE Yang2;YANG Jian1;CHEN Xiao-qiang2;ZHOU Wei3

..............page:342-344,348

Study on producing hyaluronic acid by compound of batch fermentation and batch-feeding fermentation
DENG Kai-ye1;TAN Mei-chun2

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

Overview of dairy quality and safety supervision organization and relative law regulation and standards in Japan
YUN Zhen-yu1;LIU Wen1;CAI Xiao-zhan2;LUAN Yan1

..............page:345-348

Development of application of electron beam irradiation in degradation of veterinary drugs residues in food
HUANG Jia-jia;XU Zhen-lin;LUO Cui-hong;WANG Hong;LEI Hong-tao;SUN Yuan-ming

..............page:313-317

Study on isolation,purification and characterization of porcine amylopsin
MIN Yu-tao1;SONG Yan-xian1;XU Feng-cai2;MA Qing-yi2

..............page:169-172

Study on the ultra high pressure processing of fresh oyster
JIE Guang-chuan1;ZHAO Wei2;YANG Rui-jin3;TAO Jing2;ZHANG Wen-bin2;HUA Xiao2

..............page:71-74

Effects of β-D-glucosidases from microorganism on the bound aroma compounds in Muscat grape
GUO Hui-nv;KANG Wen-huai;XU Yan;YU Xiao-wei

..............page:81-84,88

Research progress in the dielectric properties of edible vegetable oil
ZHANG Chun-e;XUE Wen-tong;ZHANG Ze-jun;TAO Sha

..............page:349-352

Research advance of determination methods of citric acids in food
ZHANG Su-juan

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

Study on the separation of monoammonium L-glutamate from glutamic acid broth using electrodialysis
AI She-fang1;SHI Shao-yuan2;WANG Jin-mei1;ZHANG Sheng-qin1;LI Chun1;3;CONG Wei2

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

Effects of cane molasses pre-treantment on L-malic acid production and N addition in medium
LI Yong-cheng;ZHONG Qiu-ping

..............page:178-180

Rehydrate technology of dry-roasted sea cucumber based on machine vision
SHEN Jian1;2;XU Wen-qi1;2;LIU Shi-jing1;2

..............page:106-107,111

Effect of technology parameters on the active ingredients of mung bean soup by response surface methodology
LI Bo;WANG Xiang-yang;SHEN Lian-qing;WANG Kui-wu

..............page:201-204

Extraction of carotenoids from calyx of Physalis alkekengi var. francheti by supercritical CO₂
MA Qing1;HUANG Zhen1;2

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

Study on hot air-microwave drying technology of puffing fillets
LI Yan;HUAN Yan-jun;LI Pei-hong;SHAO Li-jun;GAN Chun-sheng

..............page:225-228

Application of biotechnological in production of food additive
WANG Wei1;MA Hao2;YU Li-mei1;BAI Wei-dong1

..............page:330-334

Study on optimization of enzymatic hydrolysis technology of tobacco powder
TANG Sheng1;RAO Guo-hua2;TAO Hong2;ZHAO Mou-ming1

..............page:229-231,280

Study on extraction of ovalbumin and preparation of edible film
LI Jian;WANG Xiao-wen;YUE Xi-qing

..............page:232-234

Research progress in pathogenetic mechanism and rapid detection of pathogenicm marine vibrio
XIA Fan;YANG Li-jun;WANG Jing;LI Zhao-jie;LIU Yu-min

..............page:366-370,376

Breeding strains of excellent biopreservative by L.paracasei HD1-7 and S. albulus 1-25 protoplast fusion
LEI Hong;ZHANG Tie-dan;JIN Zhong-bin;ZHUANG Hai-ji;HE Xin;ZHANG Ji-liang;PING Wen-xiang;ZHOU Dong-po

..............page:146-150,155

Effects of Rhizoma gastrodiae on the submerged fermentation of Polyporus frondosus
HE Zong-yi;WU Tian-xiang

..............page:184-186,189

Separation and purification process of total flavonoids from persimmon leaf with AB-8 resin
MA Yan-yan;LU Xiao-xiang

..............page:243-245,308

zhong xiao su dong shi pin qi ye zeng jia shi chang fen e de fang fa
ding hua

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

Investigations on the properties and structure of oxidized cross-linked sweet potato starch
LIU Chao1;WANG Chun-yan1;ZHONG Geng1;2;MENG Fan-bing1

..............page:118-123

Effect of different plasticizers on the structure and propertiesof TPS under the condition of high-speed mixing
MENG Ling;CAO Long-kui

..............page:112-115

Study on fermentation liquid’s absorption spectra in dochi fibrinolytic enzyme fermentation with various nitrogen sources
QI Hai-ping;HU Wen-zhong;JIANG Ai-li;TIAN Mi-xia

..............page:175-177

Preparation of supported phosphotungstic acid catalyst with multi-carriers and using it to green synthesis of adipic acid
ZHOU Hui1;HE Hong-ju2;HE Jian-ying1;CHEN Dan-yun1

..............page:256-257,334