Science and Technology of Food Industry 2012 Issue 14 Effect of injection-tumbling process on the quality of chicken legs’ products

Effect of injection-tumbling process on the quality of chicken legs’ products
CHEN Jin-yan;LIU Deng-yong;ZHOU Guang-hong;XU Xing-lian

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

Synthetic heterozygous antibacterial peptides CB-Tmp1 by overlapping PCR technology
HUANG Xiang-juan;YI Yi;ZHAO Dong-ling;HUANG Cui-ji;WU Shi-hua

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

zhong guo shi pin an quan gong zuo de jin zhan yu si kao
su zhi

..............page:45-47

Optimization of fresh-cut carrots sterilization conditions with dimethyl dicarbonate
WANG Cheng1;2;LIU Zhong-yi1;XU Yu-juan2;WU Ji-jun2;YAO Xi-zhen2;ZHANG Yan2;CHEN Yu-long2;

..............page:348-352,366

Study on toxicity test of forchlorfenuron in mice
LIN Li-mei;HUANG Da-wei;GUO Jiao-jiao;PAN Hong-yan;GONG Zhi-yong

..............page:360-362

Technical barrier and risk management on fresh and wet noodles for export
YANG Wen-you;WU Yue-jin;QIN Zhi-yong;HUANG Qiu-sheng;WANG Ru-yi;ZHANG Yu-ping

..............page:49-52,56

Optimization of diacylglycerol production from lipase-catalyzed glycerolysis of rice bran oil by response surface methodology
WANG Shi-lu1;2;LIU Hui1;XIAN Mo1;

..............page:192-195

Determination of hyaluronic acid in health foods by enzyme-linked immunoadsorbent assay(ELISA)
YU Ri-hui;YU Fei;JIAN Xu-feng*;LIN Zhi-feng;LIU Chun-li;SONG Chun-hua

..............page:57-59,63

Changes of biochemical properties of muscle protein during the process of Dosidicus gigas frozen goods
JIN Miao1;ZHOU Yi1;XU Yi-ji1;TANG Jian-bo1;YANG Wen-ge1;XU Pei-fang2

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

Whole cell protein analysis by SDS-PAGE of Streptococcus thermophilus isolated from different Direct Vat Set
XU Ai-cai;MA Cheng-jie;DU Zhao-ping;HUA Bao-zhen

..............page:132-135

Preliminary studies on surface properties and antioxidant activities of sophorolipids
YANG Fan;ZHAO Xiao-hui;HU Jing;SUN Ci;LIU Dong;HU Feng-qing

..............page:166-168,187

Study on key process and ripening characteristic of goat’s milk soft cheese
GU Jian-qin1;LIU Xing-long2;YU Qian3

..............page:279-283

Optimization of enzymatic hydrolysis processing of bone extracts for preparation of soluble peptide by response surface method
LIU Da-yu;ZHANG Yin;WANG Wei;ZHANG Jia-min

..............page:316-318,370

Analysis of volatile aroma components of fresh and dry Lentinus Edodes with gas chromatography-mass spectrometry(GC-MS)
AN Jing-jing1;2;WANG Cheng-tao1;2;LIU Guo-rong1;2;YANG Xue-lian1;2;ZHANG Xiao-xi1;2;LI Jing1;2

..............page:68-71

Effect of ion on the gel temperature and the gel strength of gellan gum
JIANG Lei1;SU Li1;2;ZHAO Shuang-zhi2;ZHAO Xing-chun3;ZHANG Yan-hao2;CHEN Jian3

..............page:136-140

Study on Human-like collagen expression optimization and purification
GUAN Yu;CHEN Guang;CHEN Huan;LI Xu-yuan

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

Study on the extraction and stability of anthocyanins from edible rose
GE Qin;MA Xiao-jun

..............page:146-149,152

Determination of aluminum content in tea infusions by chrome azure S spectrophotometry
XU Yan1;3;WANG Yan-bing1;HU Wei-ping1;ZHU Jin-hua1;LIU Xiu-hua1;2;WANG Bao-jie3

..............page:64-67,71

Detection method of ethyl carbamate in distillates by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry
SHI Bin-bin;XU Yan;FAN Wen-lai

..............page:60-63

Study on a new method for counting Bifidobacterium longum in yogurt by PCR
ZHANG Hong-fa1;2;REN Jing1;LIU Jing1;YOU Chun-ping1;GU Jin-lin1

..............page:188-191

Influence of sample shape on the quantitative prediction of the quality components in green tea by near infrared spectroscopy (NIRS)
XU Rong-rong;REN Guang-xin;WANG Sheng-peng;WANG Yu-xia;ZHANG Zheng-zhu

..............page:72-75,79

Research progress in millet starch
CUI Ting;LIN Qin-lu;WU Yue;YANG Tao;WU Wei;LIANG Ying;XIAO Hua-xi

..............page:385-387,391

Optimization of producing aroma technology of distiller’s grains multi-fermentation
ZHANG Yu-dong1;ZHANG Liang2;XU De-fu2;ZHANG Yu-chan1

..............page:201-205

Protective effect of rosemary extract on oxidative damage induced by D-galactose in aging mice
CHEN Di1;2;ZHANG Ze-sheng1;2;YANG Hua1;2

..............page:357-359

Study on enzymatic extraction polysaccharides from Corbicula fluminea
WANG Yu1;2;GAO Hong-jian1;LIU Dong-hong1;

..............page:228-230,238

Biochemical characteristics research of cholesterol-lowering entrocuccus from long-lived people gut
Maramnisa·Amar;W·Yimit;R·Mijit;A·Mamat;Zhang Yong-hui;D·Mamatyusuf

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

Study on preparation of wheat germ peptides with multiplex enzymes and Alkali
WANG Cheng-zhong1;GAO Chao1;ZHAO Nai-feng2

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

Determination and nutritional evaluation of amino acids in Trigonella foenum-graecum L.from Qinghai province
YANG Ren-ming1;2;WANG Hong-lun1;JING Nian-hua1;2;SUO You-rui1;YOU Jin-mao1;3

..............page:76-79

Research of dough fermentation based on dynamic density
MA Yong;SONG Chun-fang;CUI Zheng-wei

..............page:150-152

Study on detection of volatile flavor components in mangrove crab (Scylla serrate) by HS-SPME-GC-MS and E-Nose methods
GU Sai-qi;WANG Xi-chang;TAO Ning-ping;ZHANG Jing-jing;WU Na

..............page:140-145,156

Screening of excellent LAB strains suitable for multi fermentation of the mixed apple and yam juice
Niu Mo;Meng Xiang-chen

..............page:242-246,254

Analysis of the nutritional components and content determination of total flavonoids in Ficus pandurata hance var.angustifolia Cheng
YING Yue-yue1;2;WANG Xi-zhou3;HE Guo-qing1

..............page:90-92,99

Research and comparison of the aroma components in Guangdong renhua Baimao black tea
WANG Qiu-shuang1;CHEN Dong1;XU Yong-quan2;YIN Jun-feng2

..............page:116-119,123

Study on the edible composite films of gellan gum and agar
LI Meng-qi;WANG Dong-feng;GAO Xiang;ZHOU Zheng-guang;XU Ying

..............page:319-322,359

Composite-enzymolysis assisted ethanol extraction of arecaline
XIE Lan-hua;XIAO Nan;JIAO Yan-li;YANG Gong-ming;DU Bing

..............page:221-223,227

Optimization of cell lysis conditions of soybean dregs in the process of DNA extraction by response surface methodology
CHAI Cai-jian;LI Na;JIANG Xiu-xia;FAN Xing;SHAO Mei-li

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

Study on fermentation and metabolites antimicrobial activity of Propionibacterium shermanii by feeding ammonia
WANG Xiao-yun1;JIN Feng-jie1;JI Fen-fen2;CHANG Zhong-yi1;GAO Hong-liang1;

..............page:224-227

Formation,identification and control method of PSE pork
WANG Jun1;2;SHANG Yong-biao1;2;LI Hong-jun1;2;

..............page:380-384

Study on preparing technique of chitosan with narrow molecular weight distribution
LI Xing-ke1;ZONG Wei1;XIA Wen-shui2;

..............page:255-259

Production of soybean oil by microbial fermentation and optimization of fermentation production conditions
YU Yan;ZHANG Zhi;WANG Nan;WANG Lei

..............page:231-234,238

Research of protein extracting from potato starch waster-water
REN Qiong-qiong1;CHEN Li-qing1;HAN Jia-dong1;ZHANG Yu-hao1;2;MA Liang1;2

..............page:284-287

Effect of dissolved oxygen on β-glucanase fermentation by Bacillus amyloliquefaciens BS 5582
LIU Ze-hui1;2;LI Yong-xian1;2;LI Qi1;2;

..............page:173-175

Research progress in the effect about washing conditions and processing excipient on the surimi products qualities
HE Shao-gui1;SU Guo-cheng1;2;ZHOU Chang-yi1;2;SU Wen-jin1;2;

..............page:399-402,407

Determination of organochlorine pesticides residues in broken rice for pharmaceutical glucose by gas chromatography
ZHANG Xiu-zhen1;GONG Yong-fu2;YANG Man-hua2;REN Zhen-mian2;XIAO Yi-yun1;WEN Jia-gen1;XIAO Shao-xiang3;CHEN Yu-xiang1;2; Agriculture Development Co.;Ltd.;Taoyuan 410218;China;3.Hunan Vocational College of Technology;Changsha 410004;China)

..............page:93-95,103

Rapid detection of total coliforms counts in food by spectrophotometry
DING Yun1;2;YIN Yong-guang2

..............page:83-87

Application of real-time fluorescent PCR in detection of food authenticity
LI Fu-wei1;2;GAO Qin1;ZHANG Shu-ya1;CHEN Hong-chao1;BAO Jian-qiang2;GUO Yun-xia2

..............page:367-370

Application of konjac glucomanna in making fish ball rich in dietary fiber
ZHANG Lin1;TANG Dan1;GAO Hong-liang1;CHANG Zhong-yi1;XIANG Ru-fa2

..............page:299-302

Optimization of blanching parameters of shelled fresh Pacific white shrimp based on neural network
QU Xiao-juan1;2;FAN Han-wen1;2;ZHANG Liang1;2;LIU Shu-cheng1;2;JI Hong-wu1;2;MAO Wei-jie1;2;XIE Wan-cui1;2

..............page:291-294,298

The bioactivities of curcumin and its application in foods
YUAN Peng;CHEN Ying;XIAO Fa;SHEN Li-rong

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

Application of ozone in storage of fresh-cut fruits and vegetables
ZOU Kai;ZHAO Dong-fang;HU Rong;FU Hai-jiao;ZHANG Min ;Ministry of Agriculture;College of Food Science;Southwest University;Chongqing 400715;China)

..............page:376-379,384

Study on the comparison of essential oil supercritical CO₂ extraction technology and water steam distillation from Artemisia sphaerocephala krash
GUO Xiao;YAO Jian;ZHAO Bao-tang;WANG Jun-long;ZHANG Ji

..............page:157-160,175

Preparation and characterization of selenium-polysaccharides of locust bean
GAO Yi-xia1;ZHOU Xiang-jun1;WANG Feng-xia1;YUAN Yi-jun1;ZHANG Ji1;2;

..............page:288-290,298

Research of slow-released solid chlorine dioxide preservatives
ZHANG Yu-li1;GUO Fu-yang1;CHENG Lin-lin1;WANG Ji-de1;CHE Feng-bin2;WU Bin2;

..............page:323-326

Study on technology of functional milk beverage made from Lotus leaf and Lophatherum gracile Brongn
SHAO Hu1;2;GU Li-zhong1;2;HUI Geng-ping1;2;GU Rui-xia3

..............page:276-278,283

Research progress in antioxidant activities of eucalyptus leaves
XIAO Su-yao;CHEN Xue-xiang;CHEN Yun-jiao;WANG Jun-liang;TANG Jie;CAO Yong

..............page:396-399

Detection of limonin in citrus with different tissue by UPLC-MS/MS
JIANG Hai1;2;LI Xin-sheng1;2;WU San-qiao1;LIU Xin1;HAN Hao1;GAO Yue1;PENG Hao1;2

..............page:87-89

New advances in study of extraction of citrus flavonoids
GUO Li-qiong1;2;SU Xia1;2;JIANG Guo-lin1;2;WU Hou-jiu2;TIAN Xue-qin1;2

..............page:412-416,420

Effect of extrusion parameters on sectional expansion index of wheat starch extrudates
LIU Chao1;2;ZHANG Bo2;WEI Yi-min2;FENG Pan-yi2;3;ZHONG Geng1;

..............page:269-271,275

Effect of harvest maturity on browning of Nanguo pear during shelf life
JI Shu-juan;FAN Ting;CHENG Shun-chang;Zhu Yi-peng

..............page:334-338

Analysis goodness of fit of sorption isotherms model for green soybean based on MATLAB
ZHU En-long1;2;YANG Zhao1;YIN Hai-jiao1;ZHU Zong-sheng1

..............page:100-103

Effect of hydrolysis of potato pulp on body weight and intestinal microbial populations of rats
QU Na1;GU Zheng-biao1;2;CHENG Li1;HONG Yan1

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

Research progress in wall materials and methods of probiotic microencapsulation
CHEN Chao1;2;YANG Jian2;ZHU Jun-chen2;LIU Li-ping2;SUN Yan-xiao2

..............page:403-407

Study on purple sweet potato and malt compound beverage processing technology
HUANG Jian-rong;WANG Zhi-jiang;XU Jin-rui;FENG Fen-ming

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

Effect of thymol on freshness and shelf life of turbot(Scophthalmus maximus) during cold storage
JIANG Hui-liang1;2;LI Xue-ying2;YANG Xian-shi2;CHI Hai2

..............page:327-330,375

Plackett-Burman(PB) design for optimization of egg protein gel properties
ZHANG Gen-sheng;HAN Bing;YUE Xiao-xia;AI Xiao-li

..............page:303-305

zhong guo shou ci ming que jiang shi pin an quan na ru di fang ji xiao kao he

..............page:135

Inhibitory effect of soybean trypsin inhibitor on surimi modori of silver carp
ZHANG Bin1;WANG Dong-feng2;DENG Shang-gui1;

..............page:107-110

Selection of optimum extraction conditions of extracts from Schisandra and Senna
HAN Wen-wen1;LI Zheng-ying2;CHEN Zhong-jun1

..............page:295-298

Analysis of microbial flora in the steep juice of Zhejiang shaoxing stinky tofu
YU Zhen-wei1;HU Hui-ping2;LI Li-te1;

..............page:183-187

Research progress in dairy safety risk assessment
YOU Chun-ping;REN Jing;SUN Ke-jie

..............page:408-412

Artificial culture of the anamorph of Shiraia bambusicola
HAN Yan-feng;DU Wen;LIANG Jian-dong;LIANG Zong-Qi

..............page:239-241,249

Column chromatography separation preparation of catechins with low content of ethyl acetate
LIU Wei;ZHENG Lin;GONG Zheng-li

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

Comprehensive utilization and extract methods of active components of peanut meal
XIE Qiu-tao1;SHAN Yang1;2;3;LI Gao-yang1;2;3;

..............page:417-420

Study on the antioxidant activity of the Prunus virginiana’s pigment extracted from leaf and fruit
LIU Rong;XIN Yue

..............page:161-163,178

Study on the growth promoting effect of yacon powder on Bifidobacteria in vitro
WU San-lin;LIU Fang;HE Qin;LIU Chao;LI Shu-hua

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

2012 nian shi pin zhan lan hui yu gao

..............page:433

Postharvest sodium silicate treatments control Alternaria rot and its effect on the quality of apricot fruit
WANG Yi;ZHAO Bin-bin;BI Yang;LI Yong-cai;LI Gui-min

..............page:331-333,384

Study on rheological characteristic of fermented soymilk yogurt prepared from roasted soybean
LEI Yong-gang;LI Li

..............page:124-127,131

Effect of different storage methods on storage quality and physiology of Mopan persimmon
ZHANG Peng1;2;LI Jiang-kuo2;CHEN Shao-hui2;ZHANG Ping2;ZHOU Zhi-jiang1;

..............page:339-343,347

Study progress in postharvest handling and natural preservation technology for fruits and vegetables
XIE Guo-fang1;2;TAN Shu-ming3;WANG Bei-bei1;2;LONG Ming-xiu3

..............page:421-426

Optimization of fermentation conditions for two-step fermentation of vitamin C
GAO Ming1;LV Shu-xia1;JIN Ya-nan1;XU Ting-ting1;HUANG Lei2;ZHANG Zhong-ze3

..............page:235-238

Extraction techniques of organic acids
HUANG Yu-xiang;WU Ya-qing;XU Rui-an

..............page:426-428,431

Introduction of risk-benefit assessment and application in the safety assessment system of food quality
CUI Feng-xia;LUO Yi*;LUO Ji-yang;YANG Qian ; Beijing 100029;China)

..............page:53-56

Indentification of volatile flavor compounds of sunflower oil
ZHOU Ping-ping;HUANG Jian-hua;SONG Zhi-hua;WANG Xing-guo

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

Optimization of industrial medium for multi-bacteria complex sauerkraut fermentation agent
HAN De-quan1;2;XU Yong-jun1;WU Tong1;2;YANG Li-juan1;LEI Hong1;2;SUN Qing-shen1;2;

..............page:179-182

Research progress in method of determination of salicylic acid in food
XUE Feng1;LIN Yi-kan1;MA Yue-long1;ZHAO Qin1;SUN Ying-yi1;CHAO Qiang-guo2;Shanghai 200233;2.Shanghai Food Production Supervision Institute;Shanghai 200231)

..............page:429-431

Effect of different refrigeration temperatures on quality changes of fresh salmon
BAO Hai-rong;ZHANG Kui

..............page:344-347

Research of green discoloration of the vacuum-packed salt goose during storage
YANG Ling-han;PANG Zhi-lie;XU Xing-lian;ZHOU Guang-hong

..............page:104-106

Study on anti-fatigue effect of Semen Cuscutae crude extracts
YIN Ai-wu1;TIAN Run2;WANG Pan1

..............page:164-165,182

Study on the optimization of the extraction conditions and the anticancer activity of polysaccharide from the highly-yielding strain Cordyceps Militaris N102
LU Cheng-yu1;ZHANG Zun-kai1;LIU Yan1;ZHANG Xiao-lei3;ZHANG Yi-jun1;TENG Li-rong1;2;

..............page:250-254

Research of texture of artificial inoculation and natural fermentation of pickled cowpea
LIU Hong1;CHE Zhen-Ming1;CHEN Kun2;ZHU Sheng-hua1

..............page:111-115

Hot-air drying characteristics and mathematical model of lemon
HUANG Yan-bin1;ZHENG You1;CHEN Hai-qiao1;LI Ying1;CHEN Hou-rong1;2;3;4;Chongqing 400716;China;3.Chongqing Agricultural Product Processing Technology Key Laboratories;Chongqing 400716;China;4.National Food Science and Engineering Experimental Teaching Center;Southwest University;Chongqing 400715;China)

..............page:169-172,191

Research of content determination of lactose in the raw milk by Lane-Eynon’s method
JIANG Zhen-ju1;LIN Fang-dong2

..............page:80-82

Establishment of PCR-DGGE for analysing the bacterial community of Shaoxing rice wine wheat Qu
ZHANG Zhong-hua1;2;3;GUAN Zheng-bing2;LIANG Xiao-gang2;CHEN Liang-liang2;SHANG Yue-ling2;LU Jian1;2;3;

..............page:206-209,213

Monomers and additives in plastic food packaging materials and its detection technologies
YANG Bo-feng1;2;TANG Zhi-xu2;GAO Xin1

..............page:392-395

Process optimization for hydrolysis and saccharification from soybean dregs after removing part of protein
WANG Feng-rong1;ZHANG Yong-zhong1;2;

..............page:260-262

Study on compound health thick soup of Tremella fuciformis and Auricularia auricular
CHEN Feng1;JIANG Rui-rong1;ZENG Lin-lin1;CHEN Qiu-yan1;YANG Xiao-bing1;2;

..............page:263-266

Separation and composition analysis of antioxidant peptide from mung bean
ZHANG Hai-sheng;SUN Jian;ZHANG Rui-ni;ZHANG Ze-yan

..............page:153-156

Study on antimicrobial activity of thymol and its influencing factors
WANG Di;XIE Hai-wei;CAO Ke-ke;KE Chun-lin;QIAN Shi-quan;SHI Ya-zhong;REN Mao-sheng

..............page:96-99

Comparative analysis of collagen prepared from jellyfish by different extraction methods
TAO Yu;LI Zhi-hao;HOU Hu;WANG Shan-shan;LI Ba-fang

..............page:310-312,326

Preparation and processing conditions optimization of Tibetan mushroom yoghurt
ZHANG Yan1;GAN Bo-zhong1;MI Lan1;ZHANG Wei-bing1;HE Lin2;ZHAO Xiao-yuan1;HANG Jie1

..............page:313-315,338

Research development of determination of bisphenol A in foodstuffs and its packing materials
XIE Gui-mian;YANG Pei-xin;LI Hai-bin;SHA Chu-wen;LI Jiang-xia;LIU Bi-yun

..............page:388-391

Effect of extrusion parameters on gelatinization of mung bean powder
ZHANG Yan-ling;REN Bao-guo

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