Science and Technology of Food Industry 2011 Issue 10 Study on determination of illegal drugs metformin and phenformin added in the weight-loss functional foods

Study on determination of illegal drugs metformin and phenformin added in the weight-loss functional foods
MA Wei1;DAI Han-hui2;CHEN Dong-dong2;LI Xiao-Juan2;PENG Tao2;WANG Hai-bo3;TANG Ying-zhang2

..............page:431-434

Application of natural chicken meat powder & natural chicken meat paste in instant noodle ingredients
YI Fa-ru;LI Yao

..............page:470-472

Biosensors and its application in foodborne pathogens detection
ZHANG Jie1;CHEN Guang-quan1;YUE Jia-chang2;ZHANG Hui-yuan1;GU De-zhou1;TANG Mao-zhi3; WANG Pei-rong2;WANG Qi1;ZHANG Xin1

..............page:453-457

Study on rheological behavior of potato protein isolates solution
ZHANG Wen-hui1;WANG Yu-hua1;QI Bin2;

..............page:194-197

Comparative study on antioxidative activities of soybean peptide produced by different microbiological strains
MA Li-hua;QIN Wei-dong;CHEN Xue-hong

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

Study on preparation technology of amophophallus gum puffed flake
ZOU Bo-yu1;LU Ming-yue1;WANG Jian1;ZHONG Geng1;2;

..............page:288-291

Study on the best technology of preparation of flavor extracts from byproducts of Boletus mushrooms
HE Pei-xin;QIN Hui-di;LIU Lin-fei;WU Rui-rui

..............page:335-336,340

Study on catalytic characteristics of immobilizated β-galactosidase
SONG Jing-shen;CHEN Zhen-peng;DENG Bao-huan;CHEN Zi-jian

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

Study on enzymatic coagulation of papain for soybean protein
ZHU Xue-kun;PENG Jian-lin;HAN Peng-fei

..............page:256-258

KM mice with experimental verification of the material basis of Chinese herb of the cold and hot in meat discriminant model
CAO Xiao-wen;YUE Xi-qing;WU Jun-rui;LI Jian;QI Chao

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

Construction and expression of eukaryotic vector of elastase gene in human
WANG Hai-feng1;2;XU Wen-tao2;SU Chun-yuan2;QIU Fang-ping2;LUO Yun-bo2;GU Xin-xi2; TIAN Hong-tao2;HUANG Kun-lun2;

..............page:215-219

Study on the production of L-lactate by Bacillus coagulans CICIM B1821
TIAN Kang-ming;SHI Gui-yang;WANG Zheng-xiang

..............page:245-248,276

Study on improvement of industrial extraction of bromelain and its enzymology characterization
WANG Yan;ZHAO Li-chao;CHEN Jie-lan;LIU Xiao-juan;LIU Xin

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

Study on extraction and separation of epigallocatechin gallate
GUO Qiu-yun;KANG Li-hong;LI Lu;XU Kun;ZHANG Xue-jun

..............page:358-360,363

Comparison of the ability and condition of ester production of the aroma yeast in mead fermentation
TAO Shu-xing;SU Rui;XUE Jing;TIAN Ze-ying;CONG Yin;CHAI Xia

..............page:234-238

Application of dephosphorization agent in degumming of rap oil
LIU Xiang1;2;LIU Chang-sheng2;HUANG Feng-hong2;

..............page:341-343,348

Expression of key enzymes in glucose metabolism associated with oxygen condition in bifidobacterium longum BBMN68
ZHAO Jian-yun1;MA Hui-qin2;XIAO Man1;ZUO Fang-lei1;CHEN Shang-wu1;

..............page:220-224,280

Effect of NaCl concentrations and pH on amount of protein adsorbed by fat particles and its emulsion gel property
WANG Zhang-gui1;YAN Li-ping1;PENG Zeng-qi2;ZHOU Guang-hong2

..............page:190-193

Evolution of lipase activity during sufu ripening process
LI Bei;YI Jie-rong

..............page:261-263,272

Optimization of culture conditions for producing 2-keto-D-gluconic acid by an isolated strain of Serratia sp. BK-98
ZHANG Wei;XIE Zhi-peng;ZHANG Jian-guo

..............page:264-267,372

Inhibitory effect and mechanism of Prunus mume flowers extracts on tyrosinase
SHI Jia-yi

..............page:205-207,211

Preparation of natural aroma ethyl-3-methyl-thiopropionate (EMTP) from biocatalysis reaction in normal hexane system
WEN Ming-xian1;2;WANG Cheng-tao2;3;ZHAO Lei2;3;YANG Xue-lian2;3;YIN Li-li2;3;TONG Jun-mao1

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

Screening of anti-Listeria bacteriocin of lactic acid bacteria and its physicochemical characteristics
ZHANG Hong-xing;LIU Li;LIU Hui;XIE Yuan-hong;CHEN Xiang-ning

..............page:231-233,238

Kinetices model establishing for yellow pigment of Trichoderma viride by liquid state fermentation
ZHANG Xiao-yi1;2;ZHAO Mei-mei1;YU Xin1;

..............page:89-91,94

Kinetics of Maillard reaction in glucose/L-cysteine model systems
LI Ling-li;ZENG Mao-mao;CHEN Jie;FAN Liu-ping

..............page:73-75

Comparison of enological characteristics between fresh apple juice and juice concentrate
ZHOU Quan-e;WANG Xiao-yu;TIAN Cheng-rui;GUO Yu-rong

..............page:225-227

Study on extracting process of isoflavone from the flowers of Pueraria Lobata and its preventing alcoholism function
LU Kun;DU Xian-feng

..............page:364-367

Optimization of enzymatic hydrolysis of defatted soybean powder and the application of hydrolysates in ice cream
QIAN Lei1;2;NA Zhi-guo1;ZHANG Na2;LIU Ting3;MA Yong-qiang2;SHI Yan-guo2;

..............page:328-331,334

Mutation breeding of Aspergillus Niger with high phytase activity by ultra violet and He-Ne laser irradiation
ZHANG Wei-bing;GUO Ai-lian;GAN Bo-zhong

..............page:228-230

Optimization of fermentation medium for thermophilic fungal xylanase and study on some enzymatic properties
ZHANG Xin-feng1;WANG Wei-ping1;WANG Rong2;WANG Chen-chen1;YANG Fei1;ZHANG Hua-shan1;

..............page:249-252

Screening of Saccharomgces carlsbergensis with lower higher alcohols and pilot fermentation
ZHAO Hui1;2;LIN Shan-xi1;2;WANG Wei1;2;LING Hong-zhi1;2;PING Wen-xiang1;2;

..............page:242-244,367

Study on preparation technology of chitin from Penaeus vannamei shrimp head
HOU Bai-li1;2;JI Hong-wu1;2;WANG Yan1;2;LAN Wei-bing1;2

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

The choice of fermentation strains of lactic acid bacteria in conserving process
DU Lei1;YUAN Chao1;DU Yang2

..............page:259-260

zhong guo bao jian ( gong neng ) shi pin de fa zhan
jin zong zuo

..............page:16-18,20

ju jiao xin zi yuan shi pin ji xin ji shu zai shi pin gong ye zhong de ying yong di san jie shi pin ke ji bei jing lun tan

..............page:24,26,28,30,32,34,36,38,40,42,44,46

Study on enzyme inactivation by microwave and extraction of rice bran oil
WU Ben-gang1;2;HE Rong-hai1;2;PAN Zhong-li1;3;MA Hai-le1;2;4;

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

Study on the heat stability of caprine casein
ZHANG Fu-xin;WEI Yi

..............page:114-116,120

Effect of different treatments on the quality of frozen dumpling skin
ZHANG Hua;BI Su-mei;ZONG Wei;LI De-le;JIA Shan-shan

..............page:375-377

Research on the antibacterial activity of substances extracted from Tibet Kefir
HUANG Man-man;CHEN Xue-xiang;XIAO Su-yao;LIN Jian-hui;HUANG Wei-hua;CAO Yong

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

Study on extraction method of deacetylated gellan gum
LIANG Tao;XU Xiao-qin;HUANG Jin;CAI Jin;XU Zhi-nan

..............page:368-372

Application of selenium-enriched yeast in breads
FU Jun-he;YU Ming-hua;XU Wu-qiao;ZHANG Yan

..............page:373-374,377

Study on pre-extraction technology of whey IgG from bovine colostrum with low-temperature ethanol and sodium tripolyphosphate methods
GUO Bin1;WANG Zhi-geng1;2;KONG Peng1;MEI Lin1;2;XUE Xiu-heng1;2

..............page:344-348

Effect of inorganic salts and peroxide on degradation of corn stalks cellulose and hemicellulose treated by dilute acid
JIA Fei;XU Hai-yan;GUAN Zhuan-fei;WANG Xin;YANG Xiang-hua

..............page:349-352,357

Study on antioxidant activity of chelated pig blood polypeptide ferrite in vitro
WANG Xue-rong1;PENG Xiang-wei2;KAN Jian-quan3;

..............page:135-138

Effect of carbon dioxide treatment on nutritional quality and hydrogen peroxide scavenging system in non-heading Chinese cabbage during postharvest storage
ZHANG Shuo1;2;WANG Li1;2;HOU Xi-lin1;2;REN Jun1;2;WANG Xue-hua1;2;LI Ying1;2;

..............page:409-411,424

Identification of the glycation sites of beta-lactoglobulin in an intermediate moisture food system
YU Yuan-fang;TAO Guan-jun;LIU Xiao-ming;ZHOU Peng

..............page:79-82

Immobilization of Lecitase~ Ultra by adsorption-coating method and its properties
FU Min1;ZHAO Mou-ming1;LIU Ning1;WANG Yong2

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

Study on thrombolysis activity and fibrinolytic mechanism of SPFE-I
QIN Yun-hua1;2;ZHANG Tao1;JIANG Bo1;

..............page:412-413,417

Determination and analysis of mineral elements of mung bean
NING Jian-gang1;WEI Yong-sheng2

..............page:438-440

Study on determination of polysaccharides content in argopectens irradias by phenol-sulfuric acid method
TONG Hai-ju;ZHANG Zhi-sheng;SUN Ke-yan;LIU Ya-nan

..............page:447-448,452

Study on current status,problems and countermeasures of oil-tea camellia seeds oil processing industry
FEI Xue-qian

..............page:449-452

Fast monitoring and resource utilization of restaurant waste oil
JIANG Fang-qun1;LI Zong-wei1;WANG Yan-ping1;TAN Chong-fang1;JIN Qing-sheng2

..............page:467-469

Analysis of quality of black locust honey and clover honey in markets
LI Kai;DING Xiao-wen;FU Bai-hong;SONG Han-li

..............page:443-446

Study on separation of xylooligosaccharides by simulated moving bed chromatography
MENG Na1;FENG Xing-yuan2; WANG Cheng-fu3;LU Fu-ping1;

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

The spatial growth distribution of Listeria innocua under various conditions of Camembert cheese
HUANG Wei1;LIU Xue2;LIU Shao-wei1;

..............page:166-169

Effect of bovine colostrum IGF-I extraction on the recovery of intestinal mucositis
LV Jian-guang;SONG Wei;HUO Gui-cheng

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

Effect of additives on the anti-aging of cooked sweet potatoes
LI Xin-hua;ZHAI Ya-ping

..............page:402-405

Study on comparison of nutritional components in fruiting bodies of Dictyophora indusiata from different regions
HUA Yang-lin1;2;GAO Qing1;TANG Jian2;YOU Li-jun1;ZHAO Mou-ming1 Company Ltd.;Guangzhou 510665;China)

..............page:418-420

Effect of low-temperature vacuum frying on nutrients of half dry seafood and cooking oil quality
YANG Jin-sheng;SHANG Yan-li;XIA Song-yang

..............page:173-177

Comparison on the quality of sodium alginate extracted by calcification precipitation and acidulation precipitation
LI Tao-tao1;XU Jia-chao1;FU Xiao-ting1;GAO Xin1;LI Ke-chang2

..............page:314-315,320

Study on extraction of tea seed starch
XIAO Long-yan1;ZHANG Hai-long1;QI Yu-tang1;2;ZHANG Wei-nong1;2

..............page:295-297,301

Antioxidating effects of Inula nervosa Wall. ex DC. on the edible oils and its antimicrobial activity
LIU Pin-hua;YANG Guang-hong;TIAN Xue-lian;ZHANG Ya-guan;LI Fu-shao;WANG Fan

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

Study on authentication of shark derived material in food using PCR
GUO Yun-xia1;2;BAO Jian-qiang1;ZHANG Shu-ya2;CHEN Ying3;HUANG Wen-sheng3;LV Rong2;LI Xiang2;GAO Qin2;LIU Yue-ming2

..............page:421-424

Study on gel microstructure and properties of salt soluble proteins from grass carp
DONG Zhe;YANG Yu-ling;WANG Su-ya;MA Yun;GU Ting-ting;YANG Zhi-wei

..............page:177-180

Effect of ultrasonic treatment on immobilized papain
WU Ge-yang;CAO Yan-ping;WANG Bei;WANG Ying;XU Nan

..............page:142-145

Study on production of Arctum Iappa L herbal tea
SONG Hui;MA Li-hua;CHEN Xue-hong

..............page:391-393,466

Comparative analysis of specific migration limits of phthalate plasticizer in food contact materials
LIU Xiao-yi;JIANG Ke-xin;SHI Wei-ni

..............page:397-399,446

Effect of Potentilla anserina on rheological and breadmaking properties of wheat doughs
JI Ying1;HU Yuan-shu1;2;DING Yao-kui3;HU Wen-zhong1;

..............page:149-152

Discrimination of wine age of Chinese rice wine using taste characteristics
YU Hai-yan;XU Chun-hua

..............page:162-165

Separation and enrichment of polyunsaturated fatty acids in different vegetable fat
LV Wei;JIANG Jian-chun;XU Jun-ming

..............page:281-284

Study on preparation and antioxidation of chitosan-ascorbic acid compound
LIU Jing-na;ZHUANG Yuan-hong;GENG Wei-wei

..............page:139-141,145

Study on enzymatic browning and blanching methods of chestnut
ZENG Ting-ting;ZHANG Li-yan;RUI Han-ming

..............page:110-113

Study on determination standards of papain activity
ZHANG Xing-can;CHEN Chao-yin;LI Ru-rong

..............page:435-437

Enzymolysis of fresh residue of Mactra veneriformis to prepare antioxidative products
WANG Ling-chong1;2;LIU Rui1;2;ZHENG Wen-wen1;WU Hao1;2;

..............page:285-287,291

Study on enzymatic hydrolysis conditions of chicken meat polypeptides
ZHANG Hai-song1;ZHANG Yong-ming2;WANG Yan3; ZHANG Qian1;ZHOU Zheng3 Co.;LTD.;Suqian 223800;China; 3. Development of Food Science in College of Life Science;Guizhou University;Guiyang 550025;China)

..............page:325-327

Optimization of quercetin extraction technology from Red bayberry(Myrica rubra Sieb.et Zucc) pomace using response surface methodology
HAN Qiang1; CHEN Wei1;YE Li-bin1;LI Jian-rong1;2;

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

Optimization of purification technology for corn steep water crude protein by alkali-solution and acid-isolation
LU Jing-jing1;ZHENG Xi-qun1;LIU Xiao-lan1;LIU Zhi-sheng2

..............page:321-324,327

Effect of different postharvest treatment on cell wall components of fruits and vegetables
ZHANG Zi-pei1;SONG Hui-ge1;GU Nan1;ZHAO Guo-hua1;2;

..............page:458-461

Rapid detection of water content in starch based on near infrared spectrum
SUN Xiao-rong; LIU Cui-ling; WU Jing-zhu; DONG Xiu-li; WU Sheng-nan

..............page:441-442

Study on preparation of small peptides by hydrolyzing isolate mung bean protein with Protex-6L proteinase
LI Yang1;2;JIANG Lian-zhou1;2;WANG Mei1;LIU Qi1

..............page:384-387,390

Effect of intra-polysaccharide zinc-riched of Cordyceps militaris on micronucleus of Vicia faba root tip cells induced by Mitomycin-c
LI Su-ting1;ZHU Yun-lan2;ZHANG Cheng3;CHEN Hong-wei2;SONG Hai-yan2

..............page:146-148,152

Study on chemistry composition of essential oil from the seeds of Dalbergia Odorifera T. Chen extracted by two methods
GUO Xuan1;ZHENG Lian-he1;CHAI Meng1;ZHU Pei-jie;CHEN Zheng-xing2;

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

Study on physicochemical and digestibility properties of the product of cassava starch interacted with collagen in vitro
JU Chang-xiao1;HUANG Li-xin1;LI Yuan1;ZHAO Bi-qiu2

..............page:103-106

Study on effect of heavy metals from bleaching clay on the quality of soybean oil
YU Dian-yu;LI Mo-xin;SUN Bo;WANG Yan;JIANG Lian-zhou

..............page:107-109,113

Application of Neotame in biscuits
LIN Nan1;YAN Ri-an1;KONG Ling-hui2

..............page:400-401

Comparative analysis of nutritional components in White-edible bird’s nest (EBN) and Red-EBN
CAO Yan1;XU Jie1;GAO Yan2;WANG Jing-feng1;LI Zhao-jie1;XUE Chang-hu1;

..............page:414-417

In vitro antioxidant activity of the casein hydrolysates modified by plastein reaction in the presence of phenylalanine
YUE Nan;ZHAO Xin-huai

..............page:99-102,106

Fluorescent recognition of typical flavors of Chinese liquors based on fluorescein
HUO Dan-qun1;ZHANG Miao-miao1;QIN Hui1;YIN Meng-meng1;DONG Jia-le1;ZHANG Liang2;3;SHEN Cai-hong2;3;ZHANG Su-yi1;2;LU Zhong-ming1;2

..............page:117-120

Effect of carbendazim-spraying on aroma of Fuji apple
LI Jin-yun;GUO Yu-rong;DUAN Liang-liang;WU Shao-wei;QIU Nong-xue;NIU Peng-fei

..............page:121-124

Study on technology conditions of acid hydrolysis of potato dregs
LI Kun-peng;MA Jian-zhong;WANG Yu-li;WANG Yong-gang

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

Analysis of volatile components in Dictyophora rubrovolota Zang,ji et liou by simultaneous distillation extraction and GC-MS
ZOU Qing-qing1;2;HUANG Ming-quan1;2; SUN Bao-guo1;2;LIU Yu-ping1;2

..............page:425-430

Study on extraction technology of protein from coix by soak in NaHSO₃ solution and α-amylase hydrolysis
LV Peng1;WANG Chang-qing1;WANG Hai-feng1;LIU Jia-lu2;XU Jie1;ZHAO Chen-yong1

..............page:381-383

Study on the antimicrobial activity of bamboo shoot shell extracts
GAO Xue-juan;CHEN Jian;SUN Hong-nan;TAO Xiao-yun;SUN Ai-dong

..............page:76-78,82

Study on preparation of cross-linked carboxymethyl guar gum
CHEN Na-li;FENG Hui-xia;ZHAO Xia;ZHANG Juan

..............page:292-294

Study on active ingredients and antioxidant activities of extracts from rambutan rind by ultrasonic extraction
ZHANG Hui-lin;SUN Li-ping;FAN Jia-heng;ZHUANG Yong-liang

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

The analysis of components and content of polysaccharide in Radix Astragali fermented by Pleurotus ostreatus
CHEN Li-yan;LI Yue;ZHANG Ying;JIN Shuang;FANG Zi-ruo;WANG Wei-ming

..............page:253-255,258

Effect of wheat bran components on Aspergillus polysaccharide production
ZHAO Yu-ping

..............page:239-241

Effect of drying conditions on the quality of hops
ZHANG Rui;YUN Jian-min;FENG Ping;AN Zhi-gang

..............page:83-84,88

Study on the relationship between the content of tea polyphenol and caffeine and the storage period of Puer teas
CHEN Ling;XIONG Zhi;SUN Hao;MIAO Fu-jun

..............page:132-134,138

Study on enzymatic synthesis of diacylglycerol by glycerolysis in supercritical system
REN Yun-hong;SUN Bo;LIU Jing;JIANG Lian-zhou;YU Dian-yu

..............page:337-340

Study on relationship between polyphenols content and antioxidant effect of gardenia yellow
CHEN Yang1;ZHANG Hao2;WANG Wen-jun1;XIANG Can-hui1;HE Xiao-tong1;CAI Le3;

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

Research on extraction tobacco essential oils by steam distillation
GAO Hong-jian1;ZHANG Xian-zhong1;ZHONG Jian-jun1;LIU Dong-hong1;YANG Jun2;YIN Jie2

..............page:388-390

Effect of different ways of low temperature storage on the protein degradation in Sichuan-style bacon
YI Qian;LIU Jian-xin;YU Yan-bo;CHEN Long;ZHOU Cai-qiong

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

li zu bei jing mian xiang quan guo zhan wang quan qiu di san jie shi pin ke ji bei jing lun tan te kan
zhao yu jie yuan zuo jing

..............page:22-23

Optimization of the surface mixture powders for microwavable popcorn chicken
ZHANG Jin-duo;KONG Bao-hua

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

Study on migration of ethylparaben inclusion complex with β-cyclodextrin in polylactic acid film
LI Xue-hong;LU Yong;AN Guang-jie

..............page:394-396,472

Optimization of technology processing of corn germ Cheddar cheese
PI Yu-zhen;YIN Yi;YUE Xi-qing;LIU Yan-ni

..............page:378-380,383

Study on extraction of taurine from oyster with neutral protease
LIU Ya-nan;ZHANG Zhi-sheng;SUN Ke-yan;TONG Hai-ju;SONG Xin

..............page:308-309,313

Review of the study on bovine whey protein hydrolysis under high hydrostatic pressure
SHENG Xiao-bo;MU Tai-hua

..............page:462-466

Breeding of strain highly producing phenyllactic acid by genome shuffling
WANG Dan1;CHEN Guang1;WANG Li-mei2;3;

..............page:208-211

Antimicrobial mechanisms of phytic acid against Shewanella putrefacens
XIE Jing;HOU Wei-feng;TANG Yi;LAN Wei-qing

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

Study on the fishy odor formation mechanism of cultured Sciaenops Ocellatus
YANG Hua;ZHANG Hui-en;CAI Yan

..............page:153-159

Optimization of peeling processing of Kiwifruit fruit pulp by response surface methodology
LIU Xiao-yan;QIN Jin-ying;GAO Peng-ming;MA Li-zhi

..............page:332-334

Study on extraction mechanism of total flavone from red phaseolus bean by microwave and light wave radiation
PENG You1;LI Tong-jian2

..............page:361-363

Antioxidant activities and infrared spectroscopic properties of extract from litchi seeds
JIANG Min;HU Xiao-jun;CHEN Xiao-lin;LI Tu-zhen

..............page:170-172

Analyze of exogenous factors constituted aflatoxin risk on export peanut
LUO Ji-yang1;ZHANG Xiao-juan2;LI Jing-jin1;LUO Yi1;WANG Xin1;YANG Qian1;ZAN Wei-dong1 ;Beijing 100029;China;2. The Quartermaster Equipment Institute of GLD of PLA;Beijing 100010;China)

..............page:406-408

Effect of catalyzed H₂O₂ pretreatment on the enzymatic hydrolysis of corn cob
WANG Xiao-hui1;WANG Wen-ya1;YUAN Qi-peng1;OUYANG Yan2

..............page:268-272