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Science and Technology of Food Industry
1002-0306
2011 Issue 9
Analysis on the volatile compound of rapeseed meal before and after fermentation
NIU Yan-xing;HUANG Qian;HUANG Feng-hong*;ZHOU Qi;ZHOU Hao-yu
..............page:125-127
Research progress in application of chlorine dioxide in fruit fresh-keeping
LI Jiang-kuo;ZHANG Peng;ZHANG Ping
..............page:439-442
Development of the determination technology of nitrofuran drugs and their metabolites residues
ZOU Long;LIU Shi-wen;XU Yang*
..............page:464-467,471
Research of 2-hydroxy-4-(methylthio)butanoic acid on free radicals of tissues and antioxidation of mice
YANG Yong-lan1;XIA Shu-fang1;LIU Ji1;LE Guo-wei1;2;SHI Yong-hui1;2
..............page:399-402,453
Synthesis,characterization and bacteriostatic activity of 4-methylguanidine butyric acid
GUO Rui1;ZHAOYan-yan1*;WEI Peng1;LAI Xiao1;SUN Jiang1;GUO Yun-xia2;LONG Xian-jun3Co.;Ltd;Xi’an 710201;China)
..............page:87-89
Purification and functional properties of rice dregs glutelin
SHI Su-hua;DENG Bo;XIONG Hua*;DU Yan-xue;BAI Chun-qing;ZHAO Li-ping
..............page:90-93
Research progress in S-adenosyl-L-methionine producing with fermentation
CHEN Yuan;XIAO Dong-guang*
..............page:435-438
Study on the properties of blending wheat flour with purple sweet potato flour and application in noodles
SHAN Shan;ZHOU Hui-ming*;ZHU Ke-xue
..............page:94-96,101
Research of rheologic properties of coix seed yoghurt using recombined milk and optimization of processing
ZHU Xu-jun;HUANG Jie;WANG Yan;GU Xin-chen;LIU Shao-wei*
..............page:294-297
Study on simultaneous preparation of inulin and dietary fiber powder from jerusalem artickoke
SUN Yue-e1;WANG Wei-dong1;2;GAO Ming-xia1
..............page:306-309
Optimization of enzyme-assisted extracting technology of proanthocyanidins from purple cabbage
LI Song-lin;TANG Tong
..............page:315-318
Study on the extraction technology of antioxidant activity from blueberry leaves
XU Li-shan;HUANG Qi-liang;WANG Xue-jun
..............page:270-272
Stability research and control of natural yellow pigment on Yellow Emperor Pepper processing
HUA Ying1;SHEN Guo-hua1;*;LIU Da-qun1;FANG Hong-xing2;GONG Xin-hui2;SUN Jin2;SHI Cheng-bin2
..............page:322-324
po jie liang shi an quan yu shi pin an quan jian de mao dun cong guo qing chu fa , zeng da wu gong hai shi pin kai fa li du
nan xi ping dai yong gang
..............page:70-71
Study on purification of purines in beer and determination of purines compounds by reversed-phase ion pair chromatography
HE Xin;CHEN Jing-bo;LIU Hui-jing;LIU Hua
..............page:420-422
Research of residues of furazolidone by protein chip
JIN Na1;YE Bang-ce2
..............page:423-424,457
Comparison of different extraction methods of genomic DNA from malt dextrin
XU Wei-li1;LI Qi-ming2;WANG Jia-qi2;MA Ying1;*
..............page:217-219
Preparation of ligand compound of egg white peptides and zinc(Ⅱ)
HAN Ying;HE Hui*;CHENG Hai-xia;LV Jie;ZHANG Wen-jun
..............page:357-360
A disposable amperometric immunosensor modified by nano-Au for rapid detection of clenbuterol
YANG Xin;ZHAO Zi-jian;WU Feng
..............page:411-415,419
Effect of chemical composition on cheddar processed cheese texture property
JIN Mei-mei;LIU Shao-wei
..............page:116-119,122
Ultraviolet spectrum analytical method of abietic acid the determination in the rosin and oleoresin
LIU Jia-ling;LIU Xiong-min*;LI Wei-guang;MA Li;SHEN Fang;ZHANG Wen-jun
..............page:427-430,463
Study on change regularities of aroma components in Dashi mulberry and fermentative wine
CHEN Juan1;KAN Jian-quan2;WANG Hong-zhi1;TANG Jun-ni1;*
..............page:102-106,183
Study on the hydrolysis processing of different vegetable oil and compositions of unsaturated fatty acid
LV Wei;JIANG Jian-chun*;XU Jun-ming
..............page:76-79
Study on optimization of enzymatic and the antioxidant activity to DPPH· of liquid protein of Three-spot hippocampus
YUAN Xue-hui1;CHEN Cheng-bo2;CHEN Zheng2;YI Mei-hua1;*
..............page:291-293,297
jue ding wo guo nai ye fa zhan fang xiang de 5 ge zhong yao zhi biao
wang jia qi
..............page:66-69
dan ni si ke tui chu yi zhan shi ying yang jian kang xin wang zhan
yang hai yan
..............page:72
Analysis of odors from veal by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
WEI Jin-mei1;2;LUO Yu-zhu1;2;*;WANG Ji-qing1;2;SHI Xi-xiong3;LIU Xiu1;2;HU Jiang2;CHENG Shu-ru2;LI Shao-bin2
..............page:73-75
Effect of the rose extract on stressed mice in open-field test
CHEN Wen;REN Chao;LIU Jiao;WANG Yi;GUO Yue-yi
..............page:396-398
Study on new processing technology for dried bamboo shoots
YANG Le1;WANG Hong-xin1;2;*
..............page:233-235
fu pei shi pin tian jia ji tong ze yao qiu ge cheng fen bu ying fa sheng hua xue fan ying
..............page:177
Optimization condition of octenyl succinic anhydride hydrolysis starch by enzymolysis
ZOU Jian1;LIU Ya-wei2
..............page:174-177
Chemiluminescence enzyme immunoassay for the determination of deoxynivalenol in corn
CHU Jin-shen;XU Yang*;HE Qing-hua;LU Jiang
..............page:407-410
Study on the color retention in the emulsion-type sausage
WEI Wei;ZHANG Kun-sheng*;REN Yun-xia
..............page:343-345
Optimization of extraction of total flavonoids from durian shell by response surface methodology
LI Na;DONG Ming*;ZHANG Guo-qing;YU Ya-qiong
..............page:325-328,332
The preparation of flavonoids-loaded solid lipid nanoparticles from broussonetia papyrifera
XIONG Yan-fei;LV Bo*;LI Zheng-zheng;SHU Si-min;ZHENG Hao
..............page:309-311
Roles of three additives on the gel properties of fish/pork mixed gels
LIU Ru1;2;WANG Li1;XIONG Shan-bai1;2;*of National Technology and R&D of Staple Freshwater Fish Processing Wuhan 430070;China)
..............page:350-353
Study on the stability of lycopene in emulsion system
CHEN Wen-tian;LI Hai-xia;ZHENG Qing-dong;ZHAO Wei-neng
..............page:147-148,155
Optimization of culture medium for laccase production from Pycnoporus sanguineus(Fr.)Murr by Plackett-Burman design and response surface methodology
ZHANG Tian-tian;SHEN Ming-hao*
..............page:223-226
Fermentation conditions optimization of the astaxanthin production for pineapple peel by Phaffia rhodozyma
YANG Rui;ZHAI Hai-rui;YANG Jin-song*
..............page:261-263,266
Effect of different blanching treatments on reducing sugar concentration of potato piece
WANG Wei1;YANG Song1;CHENG Jiang-hua2;FU Guang-jun1;YAN Xiao-ming2;*
..............page:123-124,127
Study on changes of nutritional quality in circulation of broccoli
GUO Li-wei;WANG Qing;YANG Na;GAO Li-pu*
..............page:369-371,438
Study on content changes of γ-aminobutyric acid and mineral element during the processing of black rice germination
FU Wei1;LV Xiao-ling2;SUN Yong-min1
..............page:178-180
Quality analysis and development trends of the puffed food processing industry in China
HUO Xiao-min*;HAO Miao
..............page:431-434
Study on immobilization of β-glucuronidase by chitin
SUN Qian1;LI Kai-xiong1;LI Chun2;DUAN Hai-yan2;YE Hai2;CAO Hong2;*
..............page:267-270
Study on the extraction of polymethoxylated flavones from Citrus reticulata ’Chachi’ of different storage years
YANG Yi-ting1;LUO Hu-jie1;YE Yong-shu2;3;LIAO Jin-hua2;3;LI Yao-lan2;3;*Company Ltd;Guangzhou 510665;China;2. Institute of Traditional Chinese Medicine & Natural Products;College of Pharmacy;Jinan University;Guangzhou 510632;China;3. Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research;Jinan University;Guangzhou 510632;China)
..............page:258-260
Texture characteristics analysis of ultra-high pressure instant porridge based on texture profile analysis
LIU Chun-juan1;2;DING Ya-xi2;LI Dong-sheng2;ZHANG Shou-qin2;HOU Li-li2
..............page:284-286,290
Research of the nectarine juice yield by means of pectinase
HE Cui-chan1;2;YANG Liu1;ZHOU Jia-hua2;*;CHANG Hong2;LIU Peng-fei1;ZHANG Yu-hao1;LAN Yan-ping2
..............page:298-299,305
Study on preparation of niosomes with glyceryl dilaurate
CHANG Lan1;2;YAN Li3
..............page:303-305
Controlling acetaldehyde in the banana wine brewage
WEI Na;ZHU Xiao-fang;ZHONG Qiu-ping*
..............page:300-302,305
Application of modified soy protein concentrate by microwave in the cake
SUN Bing-yu
..............page:312-314,318
2011-2015 nian du shi pin gong ye ke ji bian ji wei yuan hui cheng li shi pin gong ye ke ji da shi ji
..............page:64
Study on antioxidational effects of polyphenols in mangosteen pericarp
CHEN Hai-guang;LIU Zhao-xia;YU Li-mei*
..............page:107-109,115
Selective preference for the process of dry pea pods
HAN Zhen-qiong;MA Jing
..............page:329-332
Study on the stability of R-phycoerythrin from Porphyra haitanensis
LIU Shu-lai;ZHENG Wei-ran;DING Yu-ting*
..............page:120-122
Effect of fermentation of yoghurt on functional compounds and antioxidant activity of green tea powder
SUN Hui-zi1;ZHU Ke-xue1;*;ZHU Yue-jin2;WANG Bin2
..............page:131-133
Review on extraction,purification and application of leaf protein
LIU Qing-hai1;2;ZHANG Tang-wei1;2;LI Tian-cai1
..............page:468-471
The application of texture analyzer on food quality evaluation in China
HE Li-xia1;WANG Min1;*;HUANG Zhong-min2
..............page:446-449
The damage of thermoduric bacteria to milk and methods of prevention
WANG Jian;LUO Hong-xia;HUANG Yan-fang
..............page:458-460
Novel common single primer multiplex PCR for detecting various meat species simultaneously
SHANG Ying1;XU Wen-tao1;2;*;YUAN Yan-fang2;LIANG Zhi-hong2;SHI Hui1;ZHAI Zhi-fang1;ZHANG Ya-nan2;LUO Yun-bo1;2;HUANG Kun-lun1;2;*
..............page:416-419
Separation and purification of D-psicose
XING Qing-chao1;MU Wan-meng1;JIANG Bo1;*;ZHOU Liu-ming2;CHU Fei-fei1;ZHANG Tao1
..............page:236-238,242
ti su : ban yue kan
zhang tie ying
..............page:63
Study on the anti-fatigue effect of functional drink
CAI Yu-hang1;RONG Yao-zhong1;CHENG Neng-neng2;LUO Yin1;*;CHEN Wei1
..............page:167-168,173
Study on extraction process of tannin from the shell of Camellia oleifera Abel. and hypoglycemic effect
DAI Tian-tian;SHEN Jian-fu*
..............page:255-257,260
Effects of exogenous ethylene treatments on sensory properties and metabolism of postharvest blueberry fruits
JIANG Ai-li1;2;MENG Xian-jun1;*;HU Wen-zhong2;WANG Yan-ying1;JIANG Bo2
..............page:375-378,383
Effect of prestorage calcium chloride treatment on chilling injury and physiology and biochemistry in plum fruit
WANG Yan-ying;HU Wen-zhong*;TIAN Mi-xia;JIANG Ai-li;LIU Cheng-hui
..............page:365-368,442
The regulation of food allergen labeling of European Union and its scientific assessment
YI Rong1;XU Li2;WEI Xiao-qun1;XIE Li1;*;CHEN Wen-rui1;XIANG Da-peng1
..............page:361-364
Study on the removal of protein from polysaccharide of Platycodon Grandiflorum by macroporous adsorption resin
LIAO Chun-yan;HUANG Hui
..............page:246-249
Study on the prokaryotic microbial diversity of Chinese traditional fermented soybean foods
CHEN Hao1;2;FAN You1;2;CHEN Yuan-yuan1;2;ZUO Zhi-rui1;WANG Zheng-xiang1;2;*
..............page:230-232
Optimization of fermentation medium to producing chymosin by Mucor pusillus
ZHANG Li-hong1;2;WANG Xin1;PIAO Shan-shan1;ZHENG Li1;2;YANG Zhen-nai1;2;*
..............page:214-216,219
Study on monoclonal antibodies preparation and chiral recognition characteristics against racemic ofloxacin
WANG Wei-hua;LEI Hong-tao*;SUN Yuan-ming*;WANG Li-ying;WANG Bao-ling
..............page:198-202
Improvement of knockout flo8 gene in brewing yeast on yeast fermentation performance
LI Jing-yi;LI Qi*;LI Yong-xian;ZHENG Fei-yun;LIU Chun-feng
..............page:194-197,202
Study on the kinetic character of polyphenol oxidase in iceberg lettuce
RAO Xian-jun1;LIU Sheng2;*;WANG Ze-jin1;FENG Shuang-qing3;YAN Li-ping1
..............page:80-82
Study on the experiment of reducing blood lipid of high blood cholesterolin mice for phytosterol and its cyclodextrin inclusion complexes
LV Xiao-ling;WEN Juan*;TAO Dong-chuan;LIU Ying-wang;SUN Jing-lei
..............page:393-395,398
Effect of cordyceps militaris enriched in germanium to the antifatigue ability of the trained mice
CHEN Guang-xu1;CHEN Hong-wei2;*Engineering School;Xuzhou Institute of Technology;Xuzhou 221008;China)
..............page:387-388,392
Preparation of Ganoderma lucidum granule with the fermented substrate of Pueraria ohwi
XU Hao1;LI Shi-qiang2;ZHANG Dong-sheng1;WANG Hong-lian1;KUANG Qun1;*
..............page:333-335,339
Application of bean curd residue in bread
LU Fei1;LI Bo1;*;ZHANG Yi2;ZHANG Zhi1
..............page:336-339
Optimization of formula for the meatball with textured soy protein
WANG Di;CHI Yu-jie*
..............page:110-115
Nutrition evaluation of protein in light liquid phase produced during the process of wheat starch production by decanter centrifuge
MA Xiao-jun;XIONG Jian*
..............page:83-86
Extraction of total flavonoids from pinus pollen
LI Xue-mei;CHEN Hui;LI Shu-guo;CAO Ya-hong
..............page:264-266
Study on extraction technology of plum anthocyanin and its stability
WANG Yuan-ling;HAO Rui;LUO Yun-bo;ZHU Ben-zhong*
..............page:243-245,360
Study on the free radical scavenging activity of the extracts from mao-tofu in vitro
HANG Mei;ZHAO Xin-huai*
..............page:169-173
Preparation and application of monoclonal antibody against norfloxacin
LI Chao-ying 1;2;JIANG Jin-qing 2;*
..............page:210-213
The effect of food constituents and natural preservatives on the thermal resistance of Bacillus stearothermophilus spores
WANG Tao;HE Zhi-yong;CHEN Jie*
..............page:128-130,133
Study on the stability of "Black Beauty" potato pigment
CAO Hong;DING Xue-hai;WANG Ai-Guo
..............page:354-356
Comparative research of the two drying methods of pumpkin powder
ZHOU Ai-mei1;CAO Huan1;LI Shao-hua2;WANG Min-er1;LI Qi-sheng2
..............page:275-279
Study on the factors effect of the formation of nanofibrils from oat globulin
LIU Gang1;HUANG Qing-rong2;SHI Tong-fei3;FAN Xiao-dan1;YANG Ri-fu1;QIU Tai-qiu1;*
..............page:160-163,166
Isolating and identifying red pigment produced starin and optimizing fermentation fountation medium
LI Jie-hui;SHAN Xiao-li;GONG Chun-bo*;SUN Tao
..............page:227-229,232
Study on the processing technique of dietary fiber from lemon pomace
LI Hua-xin;LEI Ji*;LIU Qin;WANG Jing-bo;HE Cui-rong;HE Jin-mei;MAO Hai-yan
..............page:287-290
Fed-batch culture of selenium-enriched Phaffia rhodozyma
ZHANG Chao1;2;YIN Li-guo2;ZHU Wen-you2;LI Zheng-guo1;*
..............page:220-222,226
The content analysis of the crude polysaccharides and syringin in Acanthopanax senticosus fermented by Hericium erinaceus
CHEN Li-yan;JIN Shuang;ZHANG Ying;LI Yue;WANG Wei-ming*
..............page:184-186,189
Effects of plastic box modified atmosphere storage on the physiological and biochemical changes of postharvest blueberry fruits
MENG Xian-jun1;JIANG Ai-li1;2;HU Wen-zhong2;TIAN Mi-xia1;LIU Cheng-hui2
..............page:379-383
Quality assurance and case study of food irradiation by γ-ray
SONG Wei-dong;ZHANG Hong-na;CHEN Hai-jun;ZHU Jun;GUO Dong-quan;ZHAO Hui-dong;WANG Yun;ZHAO Mei-hong
..............page:454-457
Study on preservative effect of Chinese herb medicine on chilled beef
ZHANG Huai-zhu;XU Xiao-xia;FENG Xiao-qun;PENG Tao
..............page:152-155
Supercritical CO2extraction of higher aliphatic alcohol from filter mud of sugarcane
GUO Hai-rong1;SONG Ning-ning2;CHEN Gan-lin3;MA Shao-ying1
..............page:249-251,254
Study on extraction of rhamnose from dioscin hydrolyzation liquid of Dioscorea zingiberensis C. H. Wright
LIU Shu-xing1;HOU Yi1;*;LI Xiang2;PENG Shu-han2
..............page:239-242
Study on the rapid enumeration of Escherichia coli with fluorescent method
GUAN Xiao;NONG Wei-liang;CAO Hui;YAO Yuan
..............page:403-406,410
Study on the enzyme-catalyzed degradation of konjac glucomannan and the preparation conditions on the degradation product of various molecular weights
YAO Xue;LUO Xue-gang*;HAN Ben-chao
..............page:97-101
Expression and characteristic of β-Glucanase in Escherichia coli induced by lactose
DAI Yi-xing;WANG Hong-xin;LV Wen-ping*;SUN Jun-tao;QIN Xiao-juan
..............page:206-209
Analysis of pollution of heavy metal elements of several green tea in Guizhou
YU Zheng-wen1;YANG Zhan-nan2;ZHANG Lai3;*;ZHANG Hong-xia3;ZHANG Song2
..............page:425-426,460
Study on diversity of intestine cultivable microorganisms from Apostichopus japonicus
ZHANG Wen-ji;HOU Hong-man*;ZHANG Gong-liang;LI Qin-yan;DU Chen-meng
..............page:149-151,155
Modification of porcine pancreas lipase by Span in ethanol solution
ZENG Jun;YANG Guo-long*;BI Yan-lan;ZHANG Jie;SUN Shang-de
..............page:187-189
Preparation of compound beverage from ginkgo biloba and peanut
SUN Yue-e1;2;JIN Xiao-fang1;ZHENG Yi1
..............page:156-159
Study on the antioxidation stability of soybean isoflavone
CHENG Yi-xin;MA Long*;ZHANG Bin;XU Hui
..............page:144-146
Study on the methods of extraction of Pleurotus ostreatus genomic DNA
YAN Yan1;2;3;XU Wen-tao2;3;SU Chun-yuan2;LUO Yun-bo2;WANG Yi-nan3;GU Xin-xi1;DAI Yun-qing2;3;TIAN Hong-tao1;*
..............page:190-193
Comparison of bacteriostatic activity of extract from the different organs of the Xanthium mongolium
XIAO Jia-jun1;TONG Guan-he1;XIE Zhen-rong1;JIAO Yi-ying1;ZHENG Chun-yan1;FANG Xiao-yang2
..............page:138-140
Risk assessment of nonylphenol in plastic food contact materials
ZHANG Qing;BAI Hua;MA Qiang;WANG Chao
..............page:340-343
2011 nian shi pin zhan lan hui yu gao
..............page:473
Optimization of decoloring technique of glycyrrhizic acid
SHI Gao-feng;ZHOU Bao-hua;CHEN Xue-fu
..............page:319-321,324
Effect of freeze drying on the metabolic viability of lactic acid bacteria
LI Bao-kun 1;2;TIAN Feng-wei 1;LIU Xiao-ming1;ZHAO Jian-xin1;ZHANG Hao 1;SONG Yuan-da 1;CHEN Wei 1;*
..............page:203-205,209
Changes of muscle ultra-structure of roast chicken during processing
KANG Huai-bin;WU Suo-lian
..............page:181-183
Research of chemical composition and properties of thin-shelled walnut in Xinjiang
MAO Xiao-ying1;2;HUA Yu-fei1;*
..............page:389-392
Effect of salicylic acid on quality of apricot fruits during storage
JIANG Ying1;LIU Qi1;REN Lei-li1;TANG Wen-juan1;HU Xiao-song2;*
..............page:384-386
Advance in research of ionizing radiations for control of postharvest diseases of fruits and vegetables
LI Yong-cai;BI Yang;GE Yong-hong;WANG Yi
..............page:443-445,449
shi pin ren cai
..............page:472
Effect of salicylic acid on fresh storage and systemic acquired resistance of postharvest fruits and vegetables
XU Cong
..............page:450-453
Study on the pretreatment of residue used to ethanol conversion
CUI Fu-zhou1;MA Ling-qi2;SHI Wei2;QIU Yi-jun2;*
..............page:252-254
Study on the preparation and properties of superfine green tea powder fresh noodles
ZHANG Jia-hui1;LI Man1;ZHU Ke-xue1;*;GUO Xiao-na1;ZHOU Hui-ming1;WANG Bin2;ZHANG Shi-kang2
..............page:164-166
Study on carbon emission assessment of food life cycle
MA Ai-jin1;ZHAO Hai-zhen2
..............page:461-463
Preparation and characterization of acid-induced soy protein emulsion gel
LI Fang;HUA Yu-fei*;KONG Xiang-zhen
..............page:141-143,146
Manufacture of compound beverage on Cryptotaenia japenica Hassk and Chinese watermelon
TIAN Cheng
..............page:273-274,279
Microwave-assisted extraction and inhibitory effects of polysaccharide from Chrysanthemum Morifolium cv. Gongju
XU Jie-xin;FANG Hong-xia;CHU Wen-jing;WANG Qing-jun
..............page:280-283
shi pin kuai guo qi huo xu xing mu ti shi
..............page:434
Effect of bromelain and TGase on degree of hydrolysis and rate of water loss of pork
XUE Li-li1;YANG Sheng-rong1;ZHU Qiu-jin1;2;*
..............page:134-137,140
Effect of food additives on water-holding capacity and oil-holding capacity of low-temperature defatted soybean flour
ZHU Xiu-qing1;2;LIANG Xue-hua1;*;LI Yang1;MA Xiao-ming1
..............page:346-350
Effect of calcium lactate treatment on qualities of fresh-cut watermelon
JIAO Yan1;LI Wu2;ZHANG Chao2;LI Xi-hong1;MA Yue2;ZHAO Xiao-yan2;*
..............page:372-374
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