Science and Technology of Food Industry 2012 Issue 10 Weibull model on description of inactivation for Salmonella,Escherichia coli and Staphylococcus aureus by microwave heating

Weibull model on description of inactivation for Salmonella,Escherichia coli and Staphylococcus aureus by microwave heating
WU Yi-qu;YU Kai;HU Zhuo-yan*;YU Xiao-lin

..............page:195-197,237

Antioxidant activity in vitro of purified polysaccharide from Rana dybowskii
ZHAO Yu-hong;ZHAO Xiao-xu

..............page:192-194,205

Review on advance of polycyclic aromatic hydrocarbons and halogenated polycyclic aromatic hydrocarbons in food
WANG Li 1;2;3;JIN Fen2;ZHANG Xue-lian1;JIAO Bi-ning1;3;4;SHAO Hua2;JIN Mao-jun2;WANG Jing2

..............page:369-373,377

Research progress of dry-cure technology of sea cucumber
DUAN Xu1;WANG Hui1;REN Guang-yue1;ZHU Ke-rui2

..............page:427-431

Study on extraction condition of monascus color with low citrinin and high color value
ZANG Jin;ZHAO Rong;LI Jie;MENG Da-yin

..............page:284-286

Preparation of self-emulsifying lutein formulations and study on its properties
ZHOU Di;ZHOU Yu-chun;XU Xin-de;XI Feng-jian

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

Study on solid-state fermentation of Grifola frondosa with tea green as the substrate
MA Li-qing1;GUO Li-qiong1;2;LIN Jun-fang1;2;ZOU Yu-lin1

..............page:228-230,246

Study on the effect of melamine on the growth of Streptococcus thermophilus
GUO Li-qiong1;2;TIAN Xue-qin1;2;SU Xia1;2;WU Hou-jiu2;CAO Qiu-xu1;2;DONG Wen-bo1

..............page:226-227,242

Research progress of folic acid analysis in fruit and vegetable
GUO Li-qiong1;2;CAO Qiu-xu1;2;WU Hou-jiu2;

..............page:402-406,411

Application research of airflow grinding technology on micronizing treatment of biomaterials
QIN Jun-wei;CHEN Bin;CHEN Yan;GONG Yuan-juan

..............page:423-426

Effect of crushing-disposal treatment on main index of Apocynum leaves-tea
LI Mu-chun;ZHANG Jing;ZHENG Jian-kun

..............page:147-150

Preparation and characterization of broken rice starch by high pressure homogenization
XIA Ning1;2;GONG Qian3;WANG Jin-mei1;YANG Xiao-quan1;

..............page:151-153,156

Effect of pullulan,glycerol blend on the properties of gellan based edible film
ZHU Gui-lan1;2;TONG Qun-yi2;LI Xiao-dan2

..............page:310-312,316

Catalytic synthesis of cyclohexyl acetate with SBA-15 supported AlCl₃
SUN Yu-feng;PENG Bing-cheng;WANG Mao-yuan;JIAO Chang-mei;LIU Zong-tang

..............page:272-275

Advanced in improving crust crispness of microwavable pre-fried food
YU Cai-feng;KONG Bao-hua

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

Design of photo-bioreactor and the application for cultivating algae
DONG Ru-jing1;2;3;QIAO Shun-bin3;TIAN Hui1;2;ZHANG Yi-ming2;3;LUO Fang3;TAO Xi-qin3

..............page:306-309

Study on extraction technology of curcumin from turmeric and its antioxidant activity
LIU Cai-qin;ZHAO Dan;ZHU Min

..............page:302-305,346

Purification technology research of peanut non-starch polysaccharides
TU Zong-cai1;2;WANG Bei-lei1;WANG Hui1;XU Li-min1;FANG Yang1

..............page:243-246

Induced resistance to Rhizopus rot(Rhizopus stolonifer) in nectarine fruit by postharvest treatment with nitric oxide
LI Yong-cai;CHEN Song-jiang;BI Yang;YIN Yan;ZHAO Zhuan-xia

..............page:340-342,357

Inhibitory effect of haw pectic oligosaccharide and its compounds against Bacillus subtilis
LI Tuo-ping1;LI Su-hong2;SONG Yu-rong1;WU Jing1;ZHU Ru-gang1;ZHAO Zhong-sheng1;JIA You-feng1

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

Effect of ozone treatment on patulin degradation of apple juice
LI Yan-ling1;HUI Wei1;ZHAO Zheng-yang2;WANG Yan1

..............page:120-123

Research of residue level of pyridaben in fruit of cultivated wolfberry Lycium barbayum
HU Xiao-lan1;YU Ying-ming1;ZHANG Rong2

..............page:55-57,61

Detection of maltose adulteration in loquat honey by near infrared spectroscopy
WEI Xiao-mei;SHAO Yu-fang;YING Xun-yuan

..............page:85-87,100

Study on phenol content and influence factors of the liquid fermented green tea wine
LI Jian-fang1;ZHOU Feng1;ZHANG Jiang-ping2

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

Modeling the qualifying criteria of pork based on Bayesian network
ZHANG Fang-yi;DONG Qing-li;HUANG Song-lin;HUANG Xun-juan;WANG Wen-di

..............page:52-54,93

Relationships between forces and textural properties of myofibrillar protein-fat substitute gel
YANG Yu-ling;CHEN Qiong;YUAN Biao;WANG Su-ya;CHEN Yin-ji;Ma Yun

..............page:117-119,123

Study on the extraction of antioxidant components from Tilapia fishtail pigment and evaluation of their activities
DUAN Zhou-wei;SHEN Xuan-ri*;LI Peng;CHEN Xiu-ming;QIN Liu-xiang

..............page:143-146,150

Use of glycemic index(GI)in new biscuits products
LI Lei1;SUN Yao-jun1;ZHOU Sheng-sheng2

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

Study on detection method of arbutin in pomegranate juice concentrates by ultra performance liquid chromatography-tandem mass spectrometry
HE Qiang;KONG Xiang-hong;LI Jian-hua;YUE Ai-shan;WU Shuang-min

..............page:62-65

Analysis of volatile components from natto by solid-phase microextraction
HUANG Xuan1;LIAO Lu-yan1;FAN Lin2;3;BAI Liang1;LIANG Yi-bo1;JIANG Li-wen2;3;

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

Preparation of glyceryl phosphoryl choline catalyzed by Thermo4S-3
ZHANG Kang-yi;CHEN Yan1;LIU Yuan-fa;WANG Xing-guo

..............page:219-222

Research on the preservation technology of the fresh fish noodles
YANG Jie-jing1;2;LI Xian1;2;LIU You-ming1;2;ZHAO Si-ming1;2;XIONG Shan-bai1;2;Wuhan 430070;China)

..............page:336-339

Study on decolorization of κ-carrageenan
QIN Xiao-juan1;WANG Hong-xin1;2;MA Chao-yang1;HUANG Lin-qing3;LIN Yu-hui4;HE Xue-jiao1

..............page:294-296,309

Extraction and evaluation of antioxidants from steam exploded sugarcane bagasse
LI Jing-bo;LIN Jiang-hai;XIAO Wen-juan;LIU Ze-huan

..............page:105-107,112

Purification and characterization of cathepsin B from the skeletal muscle of blue scad(Decapterus maruadsi)
ZHONG Chan;SHEN Jian-dong;CAI Qiu-feng;WENG Wu-yin;CAO Min-jie

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

Study on production of soluble dietary fiber from soybean dregs by technology of steam-cooking combining with ultrasonic-assisted enzymatic hydrolysis
XIE Ling1;2;CHEN Hong-mei1;YANG Ji-bin3;HUANG Bo2;

..............page:268-271,275

Study on the processing technology of surrimi without rinsing
MENG Jun1;GUO Ying1;GAO Hong-liang1;CHANG Zhong-yi1;XIANG Ru-fa2

..............page:247-249

Fatty acid composition and analysis of W/O-Type beef intramuscular fatty emulsion fluid
HUANG Zong-hai1;2;XU Xiao-qin1;2;WANG Rui3;SHI Ying1;2;WANG Xin-pei1;2;MA Li-zhen1;2;*

..............page:97-100

Research progress of formation and effecting factors of nitrosamines in meat products
LI Xin1;KONG Bao-hua1;MA Li-zhen2

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

Research progress of low temperature plasma on preparation of modified starches
ZENG Xiao-man1;XIONG Jia-yan1;ZHOU Lu1;ZHONG Geng1;2;

..............page:442-444,452

Research of extraction and property of melanin from fermented soy sauce
GUO Cai-hua1;CHEN Zhao-hua1;SUN Li-ping2;LU Zhen-hua1;YANG Qiu-ming1

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

Study on processing technologies of healthy low-sugared Chaenomeles speciosa S by ultrasonic for sugar permeability
WU Ya-hua1;JIANG Shao-tong2;XU Hui1;SHI Ya-zhong1;WU Shan-shan1;QIAN Shi-quan1

..............page:234-237

Properties of the electrolyzed water made from different electrolytes
LIU Yuan-yuan1;LIU Hai-jie1;TATSUMI Eizo1;LI Li-te1;

..............page:185-188

Comparative study of the antioxidative capacity of ethanol extracts from different parts of Phragmites communis Trin
WU Dong-qing;REN Xue-feng;XU Xin-jian;HAN Ming;AN Hong-gang

..............page:174-176

Influence of pile-fermenting and microbial fermentation on the main components of aged green tea
HU Yan1;2;3;4;HE Chun-lei4;YU Zheng-lun1;2;3;WEI Xiao-hui1;2;3;LAN Xiong-bo4;Ya’an 625000;China;3.Product Quality Supervision and Inspection Institute of Sichuan Ya’an;Ya’an 625000;China;4.Sichuan Agricultural University;Ya’an 625014;China)

..............page:135-137,142

Current research on the effect of selenium supplementation in animal diet on the meat quality
TIAN Jin-ke;WU Qiu-jue;HUSSAIN Ahmad;WANG Tian

..............page:374-377

Molecular identification and biological characteristics of mould in storage of “Haiwode”kiwi fruit
DUAN Ai-li1;LEI Yu-shan2;GAO Gui-tian1;SUN Xiang-yu1;LIANG Jun1

..............page:321-325

Effect of raw pork freshness on changes of nitrite and N-nitrosamine in fermented sasuages
XU Wei;HUAN Yan-jun;SUN Dong-mei;YAN Xiao-lei;ZHAO Ya-juan

..............page:180-184

Study on the characteristic volatile compounds generated by different freshness of yellow croaker
ZHANG Jing-jing

..............page:79-84,96

Optimization of total flavonoids extraction from Salicornia Bigelovii torr by response surface methodology
SUN Qing-qing;SHANG Li-juan;FU Qing-quan*;ZHOU Hong;HUA Chun

..............page:276-279

Research progress of lipase-catalyzed synthesis of carbohydrate esters as food additives in non-aqueous phase
DAI Qing-yuan1;2;ZHU Xiu-ling1

..............page:385-389

Research advance of extraction of functional compounds in citrus peels
HU Rong;ZHAO Dong-fang;FU Hai-jiao;ZOU Kai;ZHANG Min

..............page:390-394

Application of the ultrasound technique in meat processing
LENG Xue-jiao;ZHANG Lin;HUANG Ming

..............page:394-397,401

Study on the stability constants of complication of theabrownine from Pu-er tea with Ca²⁺ and Zn²⁺
ZHOU Hua-xiang1;HE Jing1;CUI Jia-li1;GONG Jia-shun2;ZHOU Hong-jie3;LI Bao-cai1;

..............page:189-191,201

Study on combination of chitosan coating and modified atmosphere packaging on the preservation of cherry radish
LI Song-lin

..............page:326-329,335

Influence of activation conditions on the enzyme activity of immobilized glucose isomerase
HU Tao;ZHOU Xue-yan;ZHAO Guo-qun

..............page:223-225

Preparation of water soluble peptides hydrolyzing high-temperature soybean meal by Acalase protease
ZHANG Jing;LI Li

..............page:212-215

Study on stability of Fritillaria milk drink
XIANG Yan-hong1;LIU Xiao-feng1;WANG Hao-yun2;YANG Ming-jun1;WANG Yong-gang1

..............page:291-293

Characteristics of positional fatty acid composition and distribution in Pinus koraiensis seed oil
ZHU Xue-mei;RUAN Xia;HU Jiang-ning;XIONG Hua;DENG Ze-yuan;PENG Hai-long

..............page:65-68

Effect of complex biological fresh-keeping agents for the main bacteria composition on cutlassfish Trichiurus haumela under the cold storage by PCR and physiology-biochemistry technology
LAN Wei-qing;XIE Jing

..............page:330-335

Growth and acid-production ability of lactic acid bacteria from traditional sausages in Inner Mongolia
DUAN Yan;JIN Ye;JIN Zhi-min;TONG Li-ga

..............page:206-207,211

Study on color improving process of instant smoked Tilapia fillets
SHENG Jin-feng;LIU Xiao-ling;HE Hong;JIANG Yuan-xin

..............page:238-242

Supercritical carbon dioxide extraction of Torreya Grandis seed oil and analysis of the fatty acid
YU Wen-wen;XU Chao;WANG Li-dan;CHEN Jia-bei;QUAN Ting;WANG Hong-fei

..............page:297-299,320

Research of antioxidation of malt during making barley malting
WU Di1;QIU Ran2;3;YU Chun-li2;JIANG Guo-jin2;Co.;Ltd.;Dalian 116200;China;3.The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Wuxi 214122;China)

..............page:131-134

Research of the inhibition activities effect of complex essential oil on Aspergillus flavus
QU Chun-yang;PAN Lei-qing;TU Kang;YANG Li-zhi

..............page:128-130,134

Study on the optimum process of two kinds of pre-treatment to extract capsaicin from pepper
ZHANG Bai-gang1;LIU Xiao-feng1;LU Li-ning2

..............page:287-290

Effect of antler velvet alcohol extracts on improving learning and memory sbilities in mice
ZHAO Yu-hong;ZHANG Rui;PAN Qiang

..............page:343-346

Study on producing xylitol by fermentation of distillers’ grains acid hydrolysates
REN Hai-wei1;TANG Xue-hui1;ZHANG Fei1;CHEN Hai-xiu1;LI Xue1;SHI Jin-cai2;WANG Yong-gang1

..............page:202-205

Research progress of application of ozone technology in the disinfection and preservation
QIAO Cai-yun1;LI Jian-ke1;HUI Wei2;LI Meng-ying1;MA Qian-qian1

..............page:432-435

Advances in extraction,purification and physiological activities of biocative substances in burdock
HE Ju-ping

..............page:407-411

Research progress on elimination of free radicals in cigarette smoke
WANG Ji-lian1;ZHANG Qi1;WANG Yi2;MA Yong-kai2;JI Xiu-ling1;WEI Yun-lin1;

..............page:358-361

Optimization of the spray-drying technology of bean flour with active Lactobacillus
ZHANG Yu1;SUN Bo2;JIE Wei-guang1

..............page:260-263,267

Study on antioxidant activity of extract from stem and leaves of Ficus pumila L
TANG Huang;GUO Lin;LI Ling-min;ZHONG Shu-ming;DENG Sheng-ping

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

yu bao zhuang shi pin xin guo biao shi shi biao qian hun luan xian xiang you wang gai shan shi pin an quan guo jia biao zhun yu bao zhuang shi pin biao qian tong ze biao zhun jie du

..............page:46-47

Production of infant health glutinous rice powder by two stages method of microwave and hot air drying
LI Feng-xia1;JIANG Xin-xin1;CHEN Shou-jiang1;YU Lei2;JIANG Ling2

..............page:264-267

Study on ultrasonic extraction of total flavone from seeds of Chinese dates with orthogonal test
ZHANG Ji-xiang1;OU Lai-liang2

..............page:280-283

Research of the application of sucrose fatty acid ester in the emulsification and antibacterial properties
WEI Qiao-yan;LI Jian-bin;GUO Hai-rong;DENG Li-gao

..............page:420-422,426

Research progress of phthalic acid esters in food and its detection
ZHOU Wei-jing;FENG Guang

..............page:445-448,452

Analysis of chemical components of volatile oil and fatty acid from pericarps of Wuling Zanthoxylum schinifolium Sieb.Et Zucc
TANG Yu-lian;LIN Hong-wei;CHEN Di-zhao;ZHANG Wen

..............page:74-78

Antimicrobial activity of water extract of propolis from different areas of China
HAO Yin-bo;WU Xue-zhi;LUO Li-ping;GUO Xia-li;ZHANG Xi;DAI Xi-mo;CHEN Bin

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

Effect of ion characteristics and storage conditions on physicochemical properties of acidic electrolyzed functional water
LI Ke-juan1;LIU Hai-jie1;TATSUMI Eizo2;LI Li-te1;

..............page:138-142

Construction of growth kinetics model of Escherichia coli in Surimi product
WANG Li-wei1;LEI Xiao-ling1;PENG Jin-lin1;HUANG He1;LI Jian-rong2;XIAO Sheng-lan1

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

Study on modified dietary fiber of mungbean hull by twin-screw extrusion
DU Bing;HUANG Shou-yao;JIANG Long-bo;XIE Lan-hua;YANG Gong-ming

..............page:170-173,176

Preparation of chito-oligosaccharide by ozone degradation
TANG Chao;LUO Wen-bo;ZENG Xin-an

..............page:250-252,256

Research progress of effective ingredients of fish scale
GU Yang-juan;LI Jie;LI Fu-wei;BAO Jian-qiang

..............page:415-419

Tilapia fermented by Aspergillus oryzae and analysis of its volatile compounds
YAN Er-zuo;WU Jian-zhong;WANG Yi-dong

..............page:69-74

Separation and determination of molecular weight of the antibacterial peptides from the casein hydrolysate
DU Jun1;YUAN Yong-jun1;HOU En-juan2;HU Li-li1;YANG Pan1;DAI Bin1

..............page:177-179,184

Study on the enzyme properties and microstructure of two immobilized lipase
CHEN Xiao-hui;LI Yue;SHI Min;LI Zhi-ping;YU Dian-yu

..............page:216-218,222

Kinetics and equilibrium of Cr⁶⁺ biosorption by waste biomass of saccharomyces cerevisia
GE Feng;GULI Nazi;NIE Wei;SUN Cui;WU Yun*

..............page:94-96

Application of modern high techniques in the production of vinegar
SUN Juan;ZHANG Bao-shan;WU Su;DONG Ting-ting;ZHENG Zhan-wei

..............page:362-368

Research of esterified modification and characterization of red radish pigment
ZHANG Yuan-yuan;WEI Qing-yi;YUAN Er-dong;NING Zheng-xiang

..............page:313-316

Separation,purification and identification of polysaccharide from grass carp scales
XIONG Shuang-li;LUO Xiao-ling;HUANG Ni

..............page:253-256

shi pin zhong de gua er dou jiao ti dai pin fang an
yang hai yan

..............page:48

Research progress of structure-function relationship of structured lipids and enzymatic preparation
LIU Ning1;WANG Yong2;ZHAO Qiang-zhong1;ZHAO Mou-ming1;

..............page:382-384,389

Study advancement about chemical composition and pharmacological effects of Eucommia ulmoides Oliv
LI Xin;LIU Yan;ZHU Wen-xue;BAI Xi-ting;WANG Na;LIU Shao-yang

..............page:378-382

Analyze on the series products of coarse cereals and beans
LIN Song-yi;WANG Qin;LIU Jing-bo

..............page:436-441

Advances on flavor substances of edible mushrooms
CHENG Yu1;SUN Jin2;YE Xing-qian1;LV Bing-bing1;CHU Yin1;CHEN Jian-chu1;

..............page:412-414

Evaluation on uncertainty in measurement of lead in potherb mustard by microwave digestion—graphite furnace atomic absorption spectrometry method
TAO Yan-juan1;ZHOU Kun2;CAO Jian-ping1

..............page:88-90,104

Synthesis of n-butyl p-hydroxybenzoate catalyzed by solid superacid SO₄^2-/Fe₂O₃
YU Long;FAN Qi-yan;WU Wen-lei;LUAN Bo

..............page:300-301,325

Effect of nitrogen treatment on oxidative browning of litchi wine
DING Juan1;JIAN Hua-li1;LI Xue-wei1;2;HU Jia-liang1;LIN Wan-xin1;YANG You-hui1;Foods Co.;Ltd.;Jiangmen 529156;China)

..............page:161-165

Screening and identify of yeast for pear wine
JIN Lei;DONG Wen-bin;ZHANG Dan;ZHANG Da-wei

..............page:231-233,249

Effect of gum arabic variety on the formation characteristic of microcapsule prepared by complex coacervation
LV Yi;ZHANG Xiao-ming

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

Sequence variation of rDNA and RAPD analysis between sexual generations of Volariella volvacea
XU Xue-feng;JI Hong-chao;LI Qiao-ling;MO Mei-hua

..............page:198-201

Application and research development of microencapsulation in plant essential oil
WANG Yan-sheng;SU Ping

..............page:453-456

Research of supervising model innovation of food safety and safety venture control of food supply chain
MU Jing

..............page:49-51

Effect of different drying techniques on the properties of Gardenia yellow pigment
LIU Wei1;2;HUANG Li-xin1;2;ZHANG Cai-hong1;2;XIE Pu-jun1;2

..............page:257-259

Nutritional evaluation of flammulina cap and stipe
XIANG Ying1;CHEN Jian1;JIN Xin2

..............page:349-352,368

Ameliorative effect of isoflavone concentrates of semen sojae preparatum on insulin resistance rats
LIU Jiao;TIAN Yi-long;LI Chen;DOU Yu-hong;NIU Li-ying;WANG Xin-guo

..............page:347-348,361

Selection of tyrosinase from botany and the influence of different inhibitors on its activity
FAN Qian1;WEI Qing-yi1;YUAN Er-dong1;JIANG Hong2;ZENG Su-ying1;NING Zheng-xiang1;*;GAO Jian-hua1

..............page:91-93