Science and Technology of Food Industry 2012 Issue 12 Research of instant mussel deodorization and seasoning technology

Research of instant mussel deodorization and seasoning technology
LIU Hong-liang;CHEN Li-jiao*;XIAO Xin-xin;CHENG Yan

..............page:277-281

Study on the effect of coptis alkaloids on the decrease of benzo [α] pyrene in cigarette smoke
WU Jin-feng1;2;LI Xue-gang1;*;Dai Ya3;ZHU Li-jun3;TAN Lan-lan3

..............page:102-105

Design of a mushroom flavor bun filling
JIANG Rui-rong1;CHEN Qiu-yan1;CHEN Feng1;ZENG Lin-lin1;YANG Xiao-bing1;2;*

..............page:322-325

A way to improve the WBC of non-water soluble corn dietary fiber
LIAN Xiao-yan;ZHONG Zhen-sheng*

..............page:180-183,187

Optimization of polysaccharide extraction from Lethariella Cladonioides by compound enzymes method
YANG Rong-sheng;CHEN Lian-hong*;TANG Jun-ni;CHEN Juan;TANG Yan-qiong

..............page:285-288

Research of food-safety supervision systems of developed countries
HE Meng1;2

..............page:49-53,63

Color protection technique for red pigment from purple sweet potato in carbonated beverage
SUN Xiao-xia;XU Hui;MA Long;WANG Gai-ling;WU Shan-shan

..............page:266-268

Nutritive characteristics of rabbit meat and human health
YANG Jia1;YANG Jia-yi1;WANG Guo-dong1;LI Hong-jun1;2;*

..............page:422-426

Determination the contents of amino acids and vitamins in eight kinds of wild vegetables
SUN Xiao-hui1;ZHENG Kui-ling1;LIAO Li-ling1;*;WEI Gang2;*

..............page:61-63

Induced factors and controlled methods of oil subsidence in citrus peel
LIU Li-dan1;ZENG Kai-fang1;2;*

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

Preparation of tea-flavored polypeptide and amino acid oral liquid of silkworm pupa
LI Guo-rong;LI Jian-ke*;LIN Ya;YU Zhen

..............page:333-335

Analysis for major components of Pu-erh raw tea cream and commercial raw tea cream
YANG Liu;GONG Jia-shun*;ZENG Xian-xian

..............page:90-92

Effect of antimicrobial substance from Bacillus subtilis WL17 on preservation of fish-ball during storage
NAN Nan1;QI Xiang-yang2;*;YUAN Yong-jun2

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

Changes of pigments content and PAL activity of blood-flesh peach during fruit development
ZHAO Xiu-lin1;WANG Fu-rong2;XU Ling-yun1;*;HE Hua-ping2;ZANG Cheng1;JIN Wei1

..............page:125-127,131

Rapid assay of residue alcohol in the fermentation liquid of fruit vinegar
LIU Zhi-peng;YANG Hai-lin;XIA Xiao-le;ZHANG Ling;WANG Wu*

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

Effect of embryonated egg extracts on splenocyte and macrophage in vitro
LI Xi;YOU Huan;YANG Yan-jun*

..............page:368-370

Study on preparation of Lonicerae japonicae flos effervescent tablets for beverage
SHEN Tu-chao1;2;CHENG Qing-qing1;SHAN Wei-guang1;TANG Lan1;*

..............page:255-258

Study on the effect of 4-hexylresorcinol on broadbean preservation
ZHANG Lan1;ZHENG Yong-hua2

..............page:357-359,364

Research of processing characteristics of different species of sugar frying chestnut
SU Xia 1;2;LIU Peng-fei1;3;SUN Ying1;2;GUO Li-qiong1;2;TIAN Xue-qin1;2;CAO Qiu-xu1;2

..............page:128-131

Comparison of β-D-galactosidase hydrolysis and transgalacosidation properties from Kluyveromyces marxianus
LI Hai-fang;ZHANG Tao;JIANG Bo*;MIAO Ming;MU Wan-meng;WU Bao-cheng;YANG Chun-xia;HOU Chuan-lin

..............page:243-245,250

The rheological behavior of concentrated pomegranate juice
ZHAO Wu-qi;WANG Xiao-qin;WANG Qian;ZHENG Yang-zi;LU Shang-yun

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

Review of the natural functional ingredients for decreasing blood glucose level
CHENG Su-jiao1;ZHANG Ying2;WANG Li1;*;QIAN Hai-feng1;ZHANG Hui1

..............page:387-391

Synthesis and synergetic anti-tumor effect of Se/DOX-StNP
XIAO Su-yao;ZHAO Li-chao;LIU Xiao-juan;ZENG Ying;ZHUANG Hao-yu;CAO Yong*

..............page:114-117

Research on the mechanism of biosynthesis,biotransformation and toxicity of ochratoxin A
HAO Jun-ran1;XU Wen-tao1;2;HUANG Kun-lun1;2;*

..............page:427-433

Research of energy drink using green tea extract as the replacement of coffeine
MENG Yue-cheng;WANG Yue-xiu;CHEN Jie*;XU Ting-ting

..............page:360-364

Preparation and stability study of chondroitin sulfate from chicken sternal cartilage
SHI Min-juan;XIONG Shuang-li*;LU Fei;WANG Ying-ying

..............page:328-332

Study on the change of aroma compounds in cooked lentinous edodes with different drying methods
WANG Xue-ying;HUANG Ming-liang;WANG Wen-xin;LUO Jia-li;JIANG He-ti*

..............page:184-187

Study on ultrasonic extraction and antioxidant activity of polyphenol from Rabdosia serra(Maxim.) Hara
LI Zhen;WU Hui;LAI Fu-rao*;LI Xiao-feng

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

Effect of CO₂ concentration on quality of raspberry stored in gas adjustment box
GAO Ming1;JI Shu-juan1;CHENG Shun-chang1;WEI Bao-dong1;DAI Han-ping2

..............page:341-343,446

Effect of NaCl stimulation on growth and membrane fluidity of Lactobacillus bulgaricus in media
LIU Li-bo1;2;CHEN Jing2;TENG Fei3;LIU Ning2;LI Chun2;LIU Jing-sheng1;*

..............page:132-135,139

Study on the pilot-scale fermentation process of a mutant with higher L-glutamine production
WANG Shu-ping1;2;LI Lei1;LI Yu-xi1

..............page:217-220

Study on processing technology of low-sugar Chaenomeles speciosa S.Nakai jam based on fuzzy comprehensive evaluation
WU Ya-hua;XU Hui;SHI Ya-zhong;WU Shan-shan;QIAN Shi-quan

..............page:269-271,276

Study on removal efficiency of fluoride from Antarctic krill hydrolyzate using quick lime
LV Chuan-ping1;2;LI Xue-ying1;YANG Xian-shi1;*;GUO Quan-you1

..............page:106-110

Purification and characterization of arginase from Bacillus thuringiensis
ZHANG Hao1;2;ZHANG Tao1;JIANG Bo1;*;MIAO Ming1

..............page:225-229

Study on screening,identification and fermentation conditions of lactase producing microorganisms from yark yoghourt from gannan pasuring area
JU Lei;LIANG Qi;QIAO Hai-jun;MI Lan;ZHANG Yan;YANG Min;SONG Xue-mei;ZHANG Wei-bing*;GAN Bo-zhong*

..............page:239-242,254

Analysis of seven sugars in tobacco by HPLC-MS/MS
ZHAO Yu1;LIU Jin-yun1;*;TANG Wei2;CHEN Yi-yi2;YANG Hua-wu1;YIN Xin-qiang1;TAN Xin-liang1

..............page:83-86

Study on enzymatic esterification conditions of yellow water optimized by response surface methodology
CHEN Shuai1;LIU Kun-yi1;ZHENG Jia1;JIN Yang1;HUANG Jun1;ZHOU Rong-qing1;2;3;*

..............page:205-209

The application and research advances of the ultra high pressure in the citrus juice processing
CAO Qiu-xu1;GUO Li-qiong1;WU Hou-jiu2;*

..............page:414-417,421

Study on the degradation of bisphenol A by food bacteria
SHEN Li-jin;LIU Xin-jie;YAO Wei-rong*

..............page:210-213

Protoplast fusion between the same mating type strains of Y2HGold
CHANG Deng-long;HONG Yu;YANG Yong-jun;ZHANG He-cui;XUE Li-yan;YANG Kun;ZHU Li-quan*;WANG Xiao-jia

..............page:233-238

Research of humidity difference dehydration technology in solar drying chamber
MA Bao-long1;ZHANG Yong-mao2;*;BI Yang1;ZHANG Hai-yan2;ZHANG Fang2

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

Preparation for the low-carbon type of self-heating milk box
CHEN Ming-ming;GONG Cai-lian;YIN Dan-ting;LI Ai-li*

..............page:336-337,348

Study on phosphorylated modification technology and properties of wheat gliadin
ZHANG Li-bing;ZHAO Yan-yan*;JIANG Shao-tong

..............page:318-321

gen zhuo gan jue zou : zhui qiu xiao hua jian kang
yang hai yan

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

Analysis of volatile components from Blumea balsamifera(L.) DC. leaf with different extraction methods by gas chromatography-mass spectrometry
WANG Yuan-hui1;TIAN Hong-yun1;2;HE Si-jia1;HU Qian-peng1;WANG Hong-xin1;3;*;ZOU Chun-li4;WANG Xing4

..............page:97-101,105

Study on the gel characteristics and the structure of phosphoric ester in sweet potato starch
ZHANG Bin;SHI Ya-zhong;XIA Xiang;XU Hui;ZHENG Gui-fu

..............page:140-142,146

Analysis of water buffalo milk in south China by two-dimensional electrophoresis and mass spectrometry combined technology
XIANG Ming-xia;WANG Li-na;LI Zi-chao;CHENG Xi-fei;XU Ming-fang*

..............page:188-190,200

Optimization of the hydrolyzed Cheddar cheese condition by the response surface analysis
WANG Bei1;2;CAO Yan-ping 1;3;ZHENG Fu-ping1;GAO Shang1;CHEN Yun1;LI Peng-yu1;Beijing 100048;China;3.Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Beijing 100048;China)

..............page:197-200

Research development of combination drying for fruits and vegetables
ZHENG Ya-qin;SHI Qi-long*;ZHAO Ya

..............page:438-442

Comparative studies on nutritional composition of Ferritin transgenic rice and its wild type
XU Xiao-hui1;2;LIN Hai-fang1;ZOU Ke-qin2;GUO Ze-jian3

..............page:151-154,158

Fermentation of Eucommia ulmoides Oliv.leaf vinegar assisted by cellulose
ZHOU Lin-na1;ZHANG Hong-xia1;ZHANG Yan-yan2;GUO Zhun1;FAN Jun-feng1;*;ZHANG Bo-lin1

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

Research status and prospects of immersion chilling and freezing
YANG Xian-qing1;HOU Cai-ling1;2;DIAO Shi-qiang1;LIN Wan-ling1

..............page:434-437

To find out the key points of food allergen management by analyzing the foreign warning information
WEI Xiao-qun1;2;XU Li3;XIE Li1;*;YI Rong1;LIU Qing1;LI Zhi-yong1;*

..............page:54-56

Application of soluble soybean polysaccharideon the stabilization of acidified milk beverage
SHAO Dan-dan;HUA Yu-fei;KONG Xiang-zhen

..............page:325-327,332-333

Development of the safety of dairy products’ packaging materials
WANG Jian-fei1;GUO Ben-heng1;LIU Zhi-dong2;*;LIU Zhen-min1;LIU Xiang-hong1;WU Zheng-jun1;ZHANG Wei-rong1

..............page:418-421

Purification of polyphenol in Mulgedium tataricum L. with macroporousresin
ZHOU Xiang-jun1;GAO Yi-xia1;ZHANG Hui-fang1;ZHANG Ji1;2;*

..............page:281-284,288

Study on pectin from soybean hulls extracted by three different procedures
QI Sheng-min;ZHU Ke-xue;PENG Wei;ZHOU Hui-ming*

..............page:306-308,313

Study on CMS-Fe²⁺ complex compound to decrease some of harmful components in cigarette
ZHU Yu1;2;GUO Li1;2;DU Xian-feng2;*;SUN Xiao-li2Corp;Shanghai 200082;China;2.Key Laboratory of Tea Biochemistry and Biotechnology;Anhui Agricultural University;Hefei 230036;China)

..............page:163-166

Research of the effect of celery powder on color and process optimization of natural Chinese fermented sausages
HUAN Yan-jun1;ZHAO Ya-juan1;ZHAO Jie2

..............page:294-298

Study on the extraction of pectin technology from durian shell
WANG Hai-yan;LIAO Ming-shun;ZHANG Min;WEN Bin;LI Peng-sheng;HUANG Cai-xia;WANG Xiao-bo*

..............page:246-250

Review of protein and its application in microencapsulation of probiotics
LIU Da-yu;ZOU Qiang;WANG Wei*

..............page:409-413

Effect of tumbling and the component of marinade on texture of western style ham from meat block
YANG Yong-sheng1;PENG Zeng-qi2

..............page:262-266

Study on the processing technology of health oat tea beer
WANG Ni;LU Jia-fu*;XU Ya-jie;YU Hong-mei;JIANG Hai-bo;LIU Zhi-qin

..............page:299-301,305

Effect of different temperature on chilling injury of ’Dongzao’ Jujube
LIU Hui1;LI Jiang-kuo2;NONG Shao-zhuang1;*;ZHANG Ping2;KOU Wen-li1

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

Research and progress of non-destructive testing technology of meat quality
ZHANG Yu-hua;MENG Yi

..............page:392-395,400

Preliminary study of a rapid detecting technology for Salmonella based on molecular motor biosensor
ZHANG Jie1;GU De-zhou1;ZHANG Hui-yuan1;YANG Ze-hui2;WANG Pei-rong3 ZHANG Lei1;QI Wei1;CHEN Guang-quan1;YUE Jia-chang3

..............page:93-96

Process technology of palm oil-based salad dressing
GE Rui-hong1;Ooi Cheng Keat1;Wong Soo Khwan1;DU Ming2;*

..............page:314-317,321

chang xiang fa zhan zhu xuan lv 2011 nian zhong guo niang jiu xing ye pan dian

..............page:26-28

Analysis of food supplement supervision by infant biscuits situation
ZHU Hui-min1;LI Mao-yin2;LI Hong-jun1;*

..............page:57-60

Isolation,identification and characterization of algicidal bacteria against Spirulina platensis
JI Fang1;ZHU Yi2;HAO Rui2;CHENG Hui-cai1;3;DONG Ren-jie1;*

..............page:221-224,229

Research and applications of microbial lipases
LIU Hong-lei;MIAO Ming;JIANG Bo;ZHANG Tao

..............page:376-381

Automatic electrochemical determination of reducing sugar during the preparation of chitosan oligosaccharide
LI Xue-mei1;2;SHI Jian-guo1;2;*;ZHENG Hui1;MA Yao-hong1;2;LI Qiu-shun1

..............page:87-89,92

Study on gelatinization properties of sweet potato starch phosphoric ester
MA Long;ZHENG Gui-fu;WANG Kai;XU Hui

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

Research progress of DNA extraction and detection technique for edible oil
HE Jing1;XU Wen-tao1;2;HUANG Kun-lun1;2;*

..............page:382-386,391

Review on functional properties and antioxidant of rapeseed protein
HUANG Ming-liang;WANG Xue-ying;SUN Ying;LUO Jia-li;WU Wen-biao*

..............page:405-408,413

you yi ren lei jian kang de zhi wu duo fen lei gong neng xing shi pin tian jia ji he pei liao ( shang )
you xin

..............page:18-20,22

Purification and antioxidant activity of polysaccharide from velvet antler
ZHAO Yu-hong;JIN Xiu-ming;HAN Rui

..............page:155-158

Study on sensory evaluation of preserved Chaenomeles speciosa S.Nakai based on AHP and fuzzy comprehensive evaluation
WU Ya-hua1;JIANG Shao-tong2;XU Hui1;SHI Ya-zhong1;WU Shan-shan1;QIAN Shi-quan1

..............page:159-162

Research progress of the food preservation by plant essential oils
LI Dian-xin1;JIANG Lin-lin2;ZHU Na2;PAN Lei-qing2;*;TU Kang2

..............page:396-400

Identification of aroma compounds of supple and mellow aroma style liquors of Yanghe series
NIE Qing-qing1;FAN Wen-lai1;*;XU Yan1;YANG Ting-dong2;ZHANG Yu-bo2;ZHOU Xin-hu2;CHEN Xiang2

..............page:68-74

Study on the extraction and purification of hop procyanidins
SHAN Yan1;2;LI Yong-xian1;2;ZHENG Fei-yun1;2;LIU Chun-feng1;2;LI Qi1;2;*

..............page:272-276

Study on separation performance of L-arabinose in corn husk hydrolyzate by microorganism
ZOU Hong-fei1;2;+;ZHANG Ze-sheng1;2;+;*;ZHENG Min1;2

..............page:214-216,220

Study on functional properties of enzymatic hydrolysate of Acetes Chinensis
LIU Xiao-juan;YANG Lei;DU Zheng;ZHAO Li-chao;ZHOU Ai-mei;LIU Xin

..............page:136-139

Antioxidant activity of butylalcohol extracts in Salicornia herbacea in vitro
YU Xiao-hong1;2;YIN Yong-qi2;GU Zhen-xin2;*

..............page:118-121,124

Comparative study of antioxidant activities of ellagic acid and pomegranate peel extract
RAO Su;CHEN Xiang-gui*;LIU Zhen-ping;WEN Chun-juan;HE Yu-xin;YANG Wen-yu

..............page:111-113,117

Analysis of the patents for invention related to edible camellia oil production and processing technology
WEI Xu-hui1;SU Wei-juan2

..............page:447-448

Research advances in molecular detection of Pseudomonas aeruginosa
ZHANG Xin-yue1;ZHANG Xiu-jun1;*;HE Cong-fen2;GAO Lu2

..............page:401-405

Study on pre-treatment methods for determination of formaldehyde in aquatic products by HPLC
DONG Liang-liang;ZHU Jun-li*;LI Jian-rong*

..............page:64-67,74

Solution properties of corn bran arabinoxylan
ZHANG Cheng;SUN Pei-dong;YANG Cheng*

..............page:167-168,172

Effect of Pu Erh tea on the activity of α-glucosidase
YANG Xin-he1;2;HUANG Jian-an2;3;LIU Zhong-hua1;2;3;*;MAO Qing-li1;2;WU Wen-liang2;3

..............page:122-124

Study on production craftsmanship and optimization method of stirred buffalo yogurt with mango grain
CHEN Wen-shuo;LI Quan-yang*;BI Qiu-hua;BAI Wen-juan;WANG Jiao

..............page:289-293,298

Hypolipidemic effects of four probiotic strains in hyperlipidemic hamsters
ZHANG Ze-sheng;WANG Jun-hui;LI Jian;ZHAO Chun-xiao

..............page:365-367,381

Study on the flavor change of tobacco powder during enzymatic hydrolysis and Maillard reaction
WEN Dong-mei1;WU Jin-ming2;ZHAO Mou-ming1;ZHUO Hao-lian2;ZHAO Qiang-zhong1;*;GUO Wen2

..............page:176-179

Study on high temperature and humidity drying of velvetbean
JIA Lei;KONG Jin-xi;LIU Yan-hong;WU Yue;XIONG Shan-bai;ZHAO Si-ming*

..............page:251-254

Study on extraction process of chlorophyll and preparation of sodium copper chlorophyllin from Asparagus officinalis leaves
ZHAO Qing-sheng1;2;SUN Jian1;2;XIAO Jie1;2;ZHAO Bing1;*;HUANG Yun-xiang3

..............page:302-305

Analysis of molecular weight distribution and primary structural of yeast cell wall polysaccharides
CHENG Jian-guo;ZHANG Shan-fei;ZHANG Li;ZHAO Chang-xin;GUO Ji-qiang*

..............page:143-146

The key factor induces differentiation of queen and worker in honeybees-main royal jelly protein 1
LIU Dan-dan1;XIAO Fa1;YANG Xiao-li1;LI Mei-lu1;ZENG Yan-jun1;YU Zhang-ying1;SHEN Li-rong1;*;QIU Wei2;YIN Zhi-hong2

..............page:371-375

Effect of carrageenan and potassium chloride on the quality of neutral dairy desserts
HUANG Neng-wu1;ZHAO Mou-ming1;ZHANG Duo-min2;LONG Zhao1;ZHAO Qiang-zhong1;*

..............page:338-340,375

Comparison of total microbial DNA extraction methods from Pu-erh tea fermentation samples
ZHANG Yang1;ZHAO Shu-xin1;LI Wei2;LIANG Hui-zhen2;ZHAO Teng-fei1;LI Chang-wen2;WEI Ji-ping2

..............page:230-232,238

Study on degradation of ethylene by DC positive corona
FANG Yi-chao

..............page:173-175,179

Study on antioxidant activities in vitro of polysaccharides from mycelium of Gloeostrereum incarnatum
WANG Ying-nan;ZHANG Gong-liang;LIU Yang;ZHANG Hao;HOU Hong-man*

..............page:194-196,213

Study on preparation of antioxidant peptides derived from buffalo casein by enzyme hydrolysis technology
BI Qiu-hua1;GONG Xia2;BAI Wen-juan1;CHEN Wen-shuo1;LI Quan-yang1;*

..............page:309-313

The soaking and crispness changes of almond breakfast
MA Xiao-yan1;LI San-sheng2;ZHAO Xiao-zhong1;CUI Si-han1;WANG Liang1;*

..............page:191-193,209

Analysis of amino acids and trace elements in the processing and finished product of Lonicera tea
LI Jin-ling1;WANG Yong-sheng1;MA Qiang1;ZHANG Ji-fen1;CHEN Gang2;XU Xiao-yu1;*

..............page:75-78