Science and Technology of Food Industry 2012 Issue 11 Extraction and structure identification of flavones in oat

Extraction and structure identification of flavones in oat
ZHU Li-yan;XU De-ping*

..............page:264-266,274

Properties and applications of dietary fiber reorganization
REN Mei-jun;ZHANG Gen-yi*

..............page:165-168,186

Enhancing astaxanthin synthesis of Phaffia rhodozyma by nitrogen starvation and peroxide collaborative stresses
ZHU Long-bao;GE Fei;WEI Sheng-hua;LI Wan-zhen;TAO Yu-gui*

..............page:176-178

Formula optimization and stability of the mixed pulpy beverage of sweet maize
LIU Juan;SHI Xiao-yuan;LI Xue-jiao;HAN Yong-bin*

..............page:218-221,225

Research status of applications of different methods in protein-polysaccharide interactions
BAO Ya-ni;YUAN Fang*

..............page:383-387

Effect of Chinese cooking on the resistant starch and other main nutrient elements in potatoes
MENG Tian-zhen;YAN Yong-fang;ZHAO Chun-jiang;YE Xing-qian*

..............page:86-89

Application of flow injection-chemiluminescence in food and drug analysis
CHEN Guan-lin;DENG Xiao-ting;HUANG Ying-si;CHU Da-ke;GAO Yong-qing*

..............page:395-399

Study on extraction technology of soluble dietary fiber from Flammulina Velutipes feet
WU Su-rui;ZHENG Shu-yan;SANG Lan;HOU Bo;LIU Bei;GAO Guan-shi*

..............page:300-302,311

The role of free fatty acid in the flavor of several common foods
DENG Wen-hui1;2;ZHAO Yan1;2;*;LI Jian-ke1;2;TU Yong-gang3;MA Xiao-juan1

..............page:422-425

Study on in vitro antioxidant activities of extraction from three berries
LIU Rong1;LENG Mei1;WANG Zhen-yu1;2

..............page:71-75

Study on application of ginger juice in goose leg meat tenderization
YANG Yong;REN Jian;WANG Cun-tang;LIU Hong-yan;ZHOU Juan-hua;TAO Yan

..............page:241-242,246

Effect of alkaline pretreatment on enzymatic hydrolysis of bamboo(Sinocalamus affinis) refiner mechanical pulp
YIN Yan-fei;FANG Gui-gan*;DENG Yong-jun;HAN Shan-ming;JIAO Jian;LIU Shan-shan

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

Preparation of the Ophiopogon japonicus(Thumb.) Ker-Gawll extracts and its application in cigarette
LI Bin;CHEN Xiao-ming;LIN Kai;ZHANG Feng;HONG Zu-can;ZHUANG Wu-yong;LAN Hong-qiao*

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

Isolation,purification and composition of polysaccharide from Inonotus obliquus
FAN Liu-ping;ZHANG Ju-xian

..............page:101-103

Effect of 1-methylcyclopropene on the cell wall polysaccharides degradation characteristics in non-melting-flesh peach fruit
KAN Juan;LIU Tao;JIN Chang-hai*

..............page:354-358,362

Preparation of rapid detecting paper for total protein in milk powder by biuret method
MA Li-hua;TIAN Yu;JIANG Zhan-mei;TIAN Bo*

..............page:327-329

Effect of debranning and ultra-fine grinding process on the qualities of whole wheat flour from purple wheat
LUO Fei-fei;HOU Han-xue;DONG Hai-zhou;SHI Qin-qin;ZHANG Jin-li*

..............page:130-133

PCR-DGGE analysis of bacterial community succession in fresh tilapia fillets during cold storage
MENG Xiao-hua;DUAN Shan*

..............page:343-347,351

Comparison of essential oil of cumin components between Gansu and Xinjiang production areas
LI Da-qiang;ZHANG Zhong;BI Yang*;WANG Yun-fei;WEI Jin-mei

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

Study on carboxy methyl modification of sporoderm-broken and defatted Ganoderma lucidum spores
HU Li-ping1;WEI Qing-yi1;WANG Zhou1;XU Ke-yong2;NING Zheng-xiang1;*

..............page:289-292

Study on the interaction between dihydromyricetin and trypsin
ZHAO Hong-hui;WEI Qing-yi;NING Zheng-xiang;YUAN Er-dong*;CHEN Lei

..............page:53-55

Effect of sea-buckthorn original juice clarification on the aroma components of wine
LIU Xiao-na;HAN Jian-chun*;LI Ling-yi

..............page:292-295

Isolation of the inhibitory compounds from cuttlefish ink against putrefying bacteria derived from marine fish
SHI Li-sha1;LIU Hua-zhong2;ZHONG Jie-ping3;XIE Zhu-lan1;LE Xiao-yan1; HUANG Zhi-cheng1;PAN Jiang-qiu1;*

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

Comparison of cooling method for litchi fruit
RUAN Wen-liu;LIU Bao-lin*;SONG Xiao-yan

..............page:352-353,362

New development in fermented meat products
DONG Jian-guo;LU Shou-dong;DUAN Hu;MA Rui-fen;PAN Run-shu*

..............page:375-378

Application of principal component analysis in quality assessment of soy sauce
HUANG Yi;SUO Ran;LI Na

..............page:324-326,329

Correlations of enzymes and main quality components during the fermentation process of Pu’er tea
HAO Rui-xue;DU Li-ping*;XU Rui-xue;XIAO Dong-guang;WANG Chao

..............page:59-62

Processing and prospect of the carrot products
LIU Jun-hong;LIU Ying;ZHANG Yuan-yuan

..............page:430-432

Comparative study on the anti-oxidative ability of chlorogenic acid extract in leaves of Eucommia ulmoides, chlorogenic acid and vitamine C
LI Wen-na;XIAO Yuan;CHEN Yang;LIU Yin-hua

..............page:137-140

Study on determination of capsaicinoids in capsicum chilli and its storage stability
LUO Jin-feng;ZHANG Di;DING Xiao-wen*;ZHANG Dao-ming;LIANG Han-yu

..............page:333-337

Research progress in lily polysaccharide
ZHU Quan;HAN Yong-bin;GU Zhen-xin;CHEN Zhi-gang*

..............page:370-374

Optimization of deproteinized process with papain from pullulan polysaccharide broth by response surface methodology
ZHANG Lu;GUAN Jie;WANG Xiao-xuan;ZHANG Sheng-gui*

..............page:196-201

Study on the absorption property of copper ion by the crosslinked chitosan-pineapple peel cellulose compounds
HAN Rui1;YE Sheng-quan1;*;JI Hong-wu1;2;GAO Jia-long1;2;LU Hong-yu1;2;JIANG Qiu-huan1

..............page:83-85,89

Study on angiotensin converting enzyme inhibitory activity stability of vinegar-egg peptide
YANG Feng1;2;CHEN Jin-ping1;WU Li-li2

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

Study on pan-frying process of Aristichthys nobilis steak
YAN Gui-fu;JIANG Qi-xing;XU Xue-qin*;XIA Wen-shui;SUN Yang

..............page:222-225

Study on coupled hot air and microwave drying of fresh jujube
ZHANG Qi;SONG Chun-fang;ZHOU Yun;CUI Zheng-wei;KAN Wei-liang

..............page:123-126

Study on antioxidative activity of shendou isolated protein enzymatic hydrolysate
DENG Li-ling1;ZHOU Lu1;FAN Ding-tao1;ZOU Bo-yu1;ZHONG Geng1;2;*

..............page:113-115,119

Study on preparation of porous carbon material by vacuum calcination of rice hull
LU Feng-feng;WANG Yuan-yuan;WANG Kai-yuan;LI Xiao-xuan*

..............page:56-58,62

Optimization of preparation of cold-pressed Jatropha oil by response surface methodology
WU Fa-wang;LIU Chun-lei*

..............page:278-282

Study on oxidized starch properties of potato and its effect on qualities of Harbin sausage
HAN Bing1;DU Ming2;WANG Cong3;XU Shu-lai1;YE Tun-hao1;YUAN Chao1

..............page:169-171,175

Quality evaluation of Antarctic krill sauce
LV Chuan-ping1;2;LI Xue-ying1;YANG Xian-shi1;*;GUO Quan-you1

..............page:161-164,178

Study on antibacterial mechanism of lipopeptide from Bacillus natto against Staphyloccocus aureus
LIU Huan-ming1;SUN Li-jun1;*;WANG Ya-ling1;XU De-feng1;LIU Yang2;CHEN Hong2;TANG Xiao-shan3

..............page:109-112

Determination of sugar concentration in a new species of energy crops Miscanthus sp.by HPLC-ELSD
LI Ya1;LAN Sheng-kui2;CHENG Qian-wei1;GUO Qing-song1;WU Shi-hua1;YI Yi1;*

..............page:338-339,374

Research progress in food-grade microemulsions
YU Li-yi;ZHANG Hui*;FENG Feng-qin*

..............page:391-394,399

Application of fuzzy mathematical comprehensive evaluation in optimization of new formula of buckwheat tea
SUI Xiu-fang1;LI-Xiang2;QIN Li-kang1;*;ZHAO-Yu1;LIN Min1

..............page:226-229,234

Effect of blanching on vitamin C of different vegetables
WU Xiao-wei;YANG Jian-ting;WANG Jun

..............page:238-240

Preparation and molecular weight distribution of pigeon meat oligopeptide
ZENG Zhe-ling1;2;WANG Hui-lin1;3;GAO Dao-long1;3;ZHOU Xing1;3;MIAO Da-juan1;3

..............page:191-195

Optimization of alkaline protease extraction technology of protein from rapeseed meal by response surface methodology
TANG Wu-xia;FENG Cheng;HAN Yan

..............page:179-182,186

Effect of oleic acid and glycerol on mechanical properties of zein film and its mechanism investigation
XU Hui;ZHANG Gen-yi*

..............page:307-311

Optimization of processing parameters for extraction of peanut protein isolate by response surface methodology
ZHANG Bao1;SHAN Yang1;2;*;LI Gao-yang1;2

..............page:270-274

Study on selenium enrichment of Lactococcus lactis subsp.Lactis and antioxidant activity of its Se-polysaccharide
QI Rui-ting;YAN Bing-xiang;PAN Dao-dong*;BAI Xue;DAI Cheng-sheng

..............page:67-70

Study on comprehensive extraction of tea polyphenol and tea saponin from tea flowers
LU Wen-jing;NING Jing-ming*;FANG Shi-hui*;JIANG Shan;WEI Huan

..............page:296-299,317

Study on structural modification and properties of sea buckthorn superoxide dismutase
GONG Zhao-bin1;YUAN Huai-bo1;*;MENG Shao-hua1;LIU Li-xia2

..............page:144-146,150

Separation and purification of the flavonoid from Cuminum cyminum L by high speed countercurrent chromatography
WU Su-ling;SUN Xiao-ming*;ZHANG Wei-ming;YANG Yan;ZHANG Feng-lun

..............page:215-217

Study on technology of liquid natural fermentation of Pu’er tea
XU Rui-xue1;DU Li-ping1;*;HAO Rui-xue1;WANG Chao1;XIAO Dong-guang1;LI Chang-wen2

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

Extraction study on polysaccharide from the skin of Rana chensinensis by ultrasonic-enzyme synergistic method
ZHAO Yu-hong;Zhao Xiao-xu;JIANG Xiao-qing

..............page:230-234

Comparative study on role of endogenous enzymes in fish and pork heat-induced gelation
LIU Ru1;2;3;LI Jun-jie1;2;3;XIONG Shan-bai1;2;3;*;XIE Bi-jun1 of National Technology and R&D of Staple Freshwater Fish Processing;Wuhan 430070;China; 3.Aquatic Product Engineering and Technology Research Center of Hubei Province;Wuhan 430070;China)

..............page:90-93,96

Study on different pretreatment methods of PLS model of pesticide solution based on NIR technology
SUO Shao-zeng;LIU Cui-ling*;WU Jing-zhu;SUN Xiao-rong;WU Sheng-nan

..............page:330-332,337

Research progress in Calcium preparation
JIANG Jin-lai;WANG Ling-chong;WU Hao*;LIU Rui

..............page:379-382,387

Comparing quality of camellia oil extracted by different methods
YANG Hui;ZHAO Man-li;FAN Ya-wei;DENG Ze-yuan*;XIONG Hua

..............page:267-269,274

Determination of solubility and supersolubility of Rebaudioside A in methanol aqueous solution
ZHAO Hong-yu1;GU Zheng-biao1;2;*;CHENG Li1;LI Zhao-feng1;HONG Yan1

..............page:340-342,378

2011 nian ke xue yi qi xing ye yun xing qing kuang hui bao
zuo zeng xu

..............page:45-48

Study on the minimum inhibitory concentrations and the optimal antibacterial conditions of momordicosides
GENG Li-jing;ZHOU Wei;ZHANG Li-yan;ZHANG Yang;ZHANG Jing

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

Kinetic model of controlled hydrolysis of proteins from silkworm pupae with neutrase
ZHAO Zhong-xing1;LIAO Dan-kui1;SUN Jian-hua1;HUANG Ke-lin2;SUN Guo-song2;QIN Wei-jia1; LV Wen-jun1;LI Ling1;WU Zhi-hong2;TONG Zhang-fa1;*

..............page:97-100,103

Application of konjac gum in pork meatball
HU Xiao-fang1;FAN Ding-tiao1;ZHOU Lu1;ZUO Qi1;ZHONG Geng1;2;*

..............page:318-320

Study on mutation breeding of acid amylase strains and their enzymatic properties
QIAN Ping

..............page:183-186

Study on formula optimization of pullulan-based soft capsule shell
LIAN Zheng-gan1;TONG Qun-yi2;*

..............page:283-285,288

Optimization of culture conditions for γ-aminobutyric acid accumulation in wheat germ
WEN Xiu-mei;JI Ya-hui;YANG Ting;XU Qian;BAI Qing-yun*

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

Isolation and identification of dominant microorganism from grains beans
YAO Xiang1;DENG Fang-ming2;LU Ning1;*

..............page:209-211

Cloning of promoters from Lactococcus lactis subsp.cremoris MG1363
YU Hong-xian1;XU Wen-tao1;2;CHENG Guo-ling1;DAI Yun-qing2;HUANG Kun-lun1; TIAN Hong-tao3;LUO Yun-bo1;2;*

..............page:187-190

Research progress in extraction and quantification of citrus flavonoid
QIN Yan1;FENG Wei-hua1;*;BAI Wei-dong1;2;LIU Li-wei1;QIAN Min1

..............page:403-406,413

Study on processing technology of bitter-buckwheat Saqi Ma
JIA Su-xian;WANG Ruo-lan*;LI Kai-nan;LI Fan

..............page:260-263

Research progress in the pickles’ flavors and its formation mechanism
XU Juan-di;LIU Dong-hong*

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

Effect of ozone treatment on the fresh-keeping of the grapes with different maturities
WU Jie;ZHU Fei

..............page:359-362

Optimization of enzyme-alkali assisted extraction of rice protein from broken rice
ZHAO Shi-guang1;ZHANG Yan1;XUE Zheng-lian1;FAN Long1;XIANG Min2

..............page:256-259,263

Research progress in application of Momordica grosvenori swingle fruit and problems in product development
HE Wei-ping;ZHU Xiao-yun;HE Chao-wen

..............page:400-402

Production of D-tagatose using L-arabinose ismoerase through addition of boric acid
LI Xiao-hui;MIAO Ming;MU Wan-meng;JIANG Bo*;ZHANG Tao

..............page:315-317

Pilot scale production for pullulan polysaccharide with fresh potatoes
GUAN Jie;ZHANG Lu;LI Li;ZHANG Sheng-gui*

..............page:205-208

Development of high xylitol and biodegradable chewing gum with cocoa flavor
TONG Qi1;LIU Ye2;YU Xiao-jie1;ZHANG Yi-qun1;ZHANG You-zuo1;ZHOU Cun-shan1;*

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

Study on bioavailability of winged bean selenoprotein and other selenium sources
YE Tao;CHEN Dong-min;YAO Yuan-zhi;HE Jian-hua*

..............page:363-366

Effect of deamidation with succinic acid on the antioxidant activities of enzymatic hydrolysates of wheat gluten
CHEN Nan-nan;REN Jiao-yan;ZHAO Mou-ming*

..............page:49-53

Optimization of encapsulation of paprika red with liposome by response surface methodology
SHI Xian-he1;CHEN Meng1;GAO Meng1;WU Yan-wen2;OU Yang-Jie1;*

..............page:235-237

Study on extracting process of chlorophyll from watercress
WEI Qiang-hua;XIAN Cui-zhi;ZHANG Wei-zhu;YANG SHU-juan;PAN LI-hua

..............page:275-277,282

Semi-quantitative risk assessment of Listeria monocytogenes in RTE food
DONG Qing-li;ZHENG Li-min;DANG Wei-xin;GU Xiao-ting

..............page:321-323,366

Study on the antioxidant activities of water-soluble polysaccharides from chilli and chilli food
Sa-ren-gao-wa1;JIANG Bo2;HU Wen-zhong2;*;JIANG Ai-li2

..............page:127-129,133

Study on enzyme activity of Korla pear rust in different atmosphere humidity
CHEN Guo-gang1;2;REN Lei-li2;JIANG Ying2;CHEN Zheng-xing1;*

..............page:348-351

GC-MS study on aroma compounds of the tobacco stored in different methods
WANG Hui1;YANG Jing-jin1;WENG Rui-jie1;HOU Ying2;WANG Bao-xing2;ZENG Yi-cheng1; XIANG Cheng-ming1;YANG Lei2;WANG Qian-qian2;* Co.;Ltd.;Kunming 650202;China; 2.Yunnan Reascend Tobacco Technology Co.;Ltd.;Kunming 650106;China)

..............page:303-306,311

Review of delaying senility effects of saponins
XU Xian-xiang;WU Yang-zheng

..............page:410-413

Study on the effect of super micro-milling on physio-chemical properties of Elaeagnus angustifolia L.powders
LIANG Qi;BI Yang;MI Lan;ZHANG Yan;LIU Ying-ying

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

Research progress of UV-absorbing compounds in cyanobacteria
LIU Rong;YU Hai-feng*;PANG Sheng-hui;HE Yun-ya

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

Effect of drying methods on properties of different degree of soybean protein isolate-maltodextrin grafted polymers
SUN Peng;CHENG Jian-jun*;ZHENG Cun-xi;YANG Wen-xin

..............page:157-160

Effect of tea polyphenol on immune functions of great intensity endurance training mice
ZHANG Jian-wei1;LIU Hai-yan2;ZHANG Miao3

..............page:367-369

Extraction and separation and GC-MS analysis of Amomum tsao-ko antibacterial substances
QIU Hou-yuan1;LIU Xiao-ling1;CHEN Wen-xue1;WU Li-yu2;WANG Qiang2;*

..............page:104-108,112

Effect of different bands of light on the degradation of photosensitizer in UHT milk
XU Wen1;LU Li-xin1;2;*

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

Study on antibacterial activity and identification of an antagonistic bacterium for controlling anthracnose diseases of mango
LI Chun-ling1;WANG Qing-guo1;*;XU Li-na2;CHEN Qing-min2

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

Migration of Benzophenone and 1-Hydroxycyclohexyl phenyl ketone from paper into food simulants at high temperature
LI Dan1;HU Chang-ying1;2;*;CHENG Juan2;3;WU Yu-mei2;3;WANG Zhi-wei2;3

..............page:312-314

Extraction and isolation of crude tyrosinase inhibitory compounds from Rhizoma Typhonii
MU Yan;WEI Hai-liu;LI Lin;ZHANG Xi-mei;DONG Fang-yuan;HU Song-qing*

..............page:247-249,252

Research progress in functional characteristics of fermented fruit and vegetable juices
CHEN Li-shui;DING Qing-bo*;WU Wei-li;LIU Jia;SU Xiao-xia;ZHAO Yun

..............page:418-421,425

Effect of glucose on the characteristic change of soybean protein isolate during storage
ZENG Yong-chang1;HE Zhi-yong1;ZENG Mao-mao1;HUANG Xiao-lin2;CHEN Jie1;*

..............page:116-119

Raman spectral analysis of soy protein isolate at various pH
WANG Zhong-jiang1;JIANG Lian-zhou1;2;*

..............page:63-66,70

Isolation and purification of γ-PGA by anion exchange column chromatography
WANG Hao1;ZHAO Xiang-ying2;TIAN Yan-jun2;QIAO Jun2;LIU Jian-jun1;2;*

..............page:253-255,263

Research progress in mutation of strain producing mannitol
LIN Lin1;YUE Min2;3;CAO Hai-long2;DU Yu-guang2;ZHAO Chun-hui1;*

..............page:426-430

Identification and stability of flavonoids from asparagus waste
MA Yue1;SONG Jia1;2;ZHANG Chao1;QIAN Hai-feng2;ZHAO Xiao-yan1;*

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

Research progress in dielectric properties of food
FAN Da-ming1;CHEN Wei1;*;LI Chun-xiang1;MAO Bing-yong1;PANG Ke2;ZHAO Jian-xin1;ZHANG Hao1

..............page:407-409,413

Study on processing technology of green tea cake and its anti-oxidation effects
CAO Sheng;HU Feng;XU Zhao-qin;FANG Dan;LU Ning*

..............page:286-288

Influence of green tea soup pH on its color and anti-oxidative activity
CHEN Ran;ZHANG Ji-ai;FAN Zhi-hong*

..............page:134-136,140