Science and Technology of Food Industry 2012 Issue 17 Effect of different drying methods on quality of mushroom

Effect of different drying methods on quality of mushroom
XU Xiao-fei 1;XIANG Ying2;ZHANG Xiao-shuang2;CHEN Jian2;

..............page:259-262

Activity of angiotensin-Ⅰ-converting enzyme inhibitory peptide from loach(Misgurnus anguillicaudatus)proteins in vitro
LI Ying 1;2;ZENG Xiao-xiong2;ZHOU Jian-zhong1;HUANG Kai-hong1;ZHANG Li-xia1;LIU Xiao-li1

..............page:127-130

Study on the effect of modification by HMMM on the capability of starch-based adhesive for the production of wood-based panels
WANG Peng 1;GU Zheng-biao1;2;CHENG Li1;HONG Yan1;HE Chen-yu1;WU Ming-feng1

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

Research and development of Lactic acid bacteria exopolysaccharides
ZHANG Li;ZHANG Lan-wei;HAN Xue

..............page:378-381,387

Effect of thermal and microwave treatment on blueberry juice quality
LIU Jia 1;2;WANG Hai-gang1;YUE Peng-xiang1;GAO Xue-ling1;2;

..............page:235-239,244

Optimization of the manufacture processing and preserving coloration for green tea noodle
CHEN Can;ZHANG Zheng-zhu;WAN Xiao-chun

..............page:184-189

Determination on lycopene in functional foods by the high performance liquid chromatographic method
LUO Hu-jie;OU Hai-yan;YANG Yi-tingCompany Ltd.;Guangzhou 510665;China)

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

Research progress in oatβ-Glucan on the health effects of intestinal
WU Shao-han 1;SHEN Qun2;TAN Bin3;LIU Hong4

..............page:388-390,394

A PCR-based method for construction of a genetic engineering Chinese rice wine yeast by disrupting the CAR1 gene
ZHAO Ran-ran 1;2;3;LU Jian1;2;3;XIE Guang-fa3;4

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

Comparison of conventional nutrient contents,protein solubility and fatty acid composition in chilled pork between Chinese native crossbred pigs and foreign crossbred pigs
MEN Xiao-ming 1;2;DENG Bo2;XU Zi-wei1;2;TAO Xin2;LIU Min-hua2

..............page:361-364

Production of poly-γ-glutamic acid by submerged fermentation with Bacillus subtilis natto
ZHU Dan 1;ZOU Shui-yang1;KANG Jian-xiong2

..............page:151-153,158

Study on properties of Angiotensin-i-converting enzyme inhibitory hexapeptide derived from yeast
NI He;LI Lin;HU Song-qing

..............page:85-88

Preparation and enzymatic properties of alkaline protease immobilized with sodium alginate
WANG Sheng-nan 1;JIANG Lian-zhou1;2;LI Yang1;2;LI Dan-dan1;WANG Zhong-jiang 1;QI Bao-kun1;LIU Qi1;WANG Mei1

..............page:166-170,193

Effect of Zn and Se enhancement in diet on mineral composition and volatiles of beef liver of Xuehua cattle
SHA Jing-long 1;LI Yong-peng1;ZHANG Li1;YU Qun-li1;CAO Hui2;DANG Xin1

..............page:357-360

The inheritance and development of Ya’an Tibetan tea
JIANG Ai-li 1;HE Yu-bo1;HU Wen-zhong1;LIU Cheng-hui1;XU Guo-kai2

..............page:391-394

Development and evaluation of indirect competitive enzyme-linked immunoassay for the parathion
DENG Hao 1;DING Fei2;YANG Xing-xing1;XU Zhen-lin1;HUANG Ling1;SHEN Yu-dong1;SUN Yuan-ming1;Luohe 462000;China)

..............page:163-165,199

Comparative study of the physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator and sour liquid processing and their quality of noodle products
DENG Fu-ming;MU Tai-hua;ZHANG Miao

..............page:98-102

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test
ZHANG Yuan-yuan 1;WANG Bao-gang2;FENG Xiao-yuan2;JI Shu-juan 1;LI Wen-sheng2;ZHANG Kai-chun2

..............page:190-193

Macroporous resin adsorption for purification of total flavonoids of Lavandula angustifolia
LI Zi-wei;OUYANG Yan;LA Ping;DING Yan;ZHANG Yi

..............page:245-247,251

Study on preparation of low-caffeine tea by vacuum sublimation treatment
ER Chao-juan 1;WANG Hong-xin1;2;JIN Xun3;LOU Zai-xiang1

..............page:223-226,230

A review on enzymatic modification of casein micelle
YANG Min 1;2;GAN Bo-zhong1;ZHANG Wei-bing1;LIANG Qi1;QIAO Hai-jun2

..............page:413-416

Alcohol fermentation from mixed molasses and the juice of Miscanthus sp.
LI Ya 1;LAN Sheng-kui2;CHENG Qian-wei1;HUANG Cui-ji1;WU Shi-hua1;YI Yi1;

..............page:171-172,189

Study on defatted soybean milk produced by high temperature soybean meal
CHE Kang 1;XIE Wei1;WANG Chun1;ZHANG Li-ping1;2;CUI Li-qin1;CUI Su-ping1;2;Daqing 163319;China)

..............page:204-207

Study on the quality of domestic highα-acid hops
WANG Hui 1;2;FAN Wei1;2;3;LU Jian1;2;LIN Yan3;ZHOU Yue-nan3;Technical Center of Tsingtao Brewery Co.;Ltd.;Qingdao 266061;China)

..............page:58-63

Protein oxidation and its impact on the redox state on body
GU Shu-yuan 1;YU Jing1;MO Ling1;XU Jing-bing1;CHEN Ying1;SHI Yong-hui1;2;

..............page:382-387

Constitutive expression of DUR1,2 gene in Chinese rice wine yeast
ZHU Xu-ya 1;2;3;LU Jian1;2;3;XIE Guang-fa3;4;

..............page:173-175,183

Study on enzymolysis of sweet potato total starch and fermentation yoghurt from sweet potato
XIA Hui-ling 1;HU Ju-wu2;YU Bo1;CHEN Ting-tao1;WANG Shui-xing2;YIN Zeng-fu1

..............page:200-203

Study on extraction of seabuckthorn seed meal protein by alkaline extraction and enzymatic hydrolysis and on functional properties
LING Meng-shuo 1;CUI Miao2;ZHAO Chen-wei1;TANG Nian-chu1

..............page:240-244

Optimization of technological conditions for enzymatic extraction of tea seeds protein with quadratic regression rotational composite design
FENG Lei 1;MA Cheng-jin1;2;HUANG Qun1;2;PENG Zhong-jin1;HUANG Wei1;XIANG Yong-ping3

..............page:215-219

Effect of ponkan fruit storage with postharvest treatment means and store rooms
ZHOU Lian 1;WANG Ri-kui1;DONG Xiao-li2;YANG Ming3;JIAO Yan-xiang4

..............page:350-352,356

Study on the production formula of lotus root dietary fiber french stytle bread
LI Hong-tao;LI Xi-teng;DING Xing-hua

..............page:227-230

Study on squid ink polysaccharides weakens the suppression of bone marrow induced by cyclophosphamide in rats
WANG Guang 1;ZHONG Jie-ping2;LIU Hua-zhong3;

..............page:365-367

Uncertainty analysis of determination of fluoride and bromide in tea by ion chromatography
CHEN Lian;CHEN Xin-huan;YANG Wan-biao;LV Xiao-yuan;LIU Zheng-hua;LUO Li-rong

..............page:322-324

A method for detecting peanut based on Ara h 6 by indirect competitive enzyme-linked immuno sorbent assay
YAN Fei 1;ZHOU Ning-ling1;LUO Chun-ping2;LU Jun-hua3;LI Xin1;WU Zhi-hua1;CHEN Hong-bing1

..............page:303-306

Separation and purification of peach blossom polyphenols with macroporous resins
YAN Rui-fang1;2;LI Xiang-rong1;YU Chuan-hua3;GENG Ming-jiang1;

..............page:220-222

Primary evaluation for the safety of chromium threoninate chelate
QIAO Li-na;HU Xiao-bo;NIE Shao-ping;GONG Yi;TAO Jun;FENG Jian-ping;XIE Ming-yong

..............page:368-372

Effect of different hydrocolloids on the gelation properties of ribbonfish surimi
ZHANG Jian-you 1;NIU Ji-zhe1;KUAI Peng1;ZHENG Jun2;DING Yu-ting1;

..............page:54-57

Effect of two thawing methods on the quality of tuna meat
BAO Hai-rong;XI Chun-rui;LIU Qin;WANG Xi-chang

..............page:338-341

The growth interaction between lactic acid bacteria and yeast in fermentation milk
LI Xian-sheng 1;2;JIANG Tie-min2;CHEN Li-jun1;2;

..............page:139-141

Recent progress in research and application of tobacco essential oil
ZHANG Xian-zhong 1;YANG Jun2;YIN Jie2;YE Xing-qian1;

..............page:395-397,404

Study on emulsifier system of resistance to salt and tea Tibet ghee microcapsule
SHI Yan;ZHENG Wei-wan;LIU Fan;GE Hui

..............page:89-92,97

Method optimization of content determination of the main components in natural apple essence
CHI Xia-wei;GUO Yu-rong;LIU Yan-fang;FU Cheng-cheng;LIU Jing-lin;LI Jing-jing

..............page:307-312

The relationship between microwave energy intensity and protein denaturation of chicken breast
YU Hao;WANG Zhi-geng;WU Hong-yi;MEI Lin;XUE Xiu-heng

..............page:131-133,138

Effect of exogenous ethylene on the wounding physiological reaction for fresh-cut sweet potato
ZHENG Ya-nan 1;HU Wen-zhong2;JIANG Ai-li2;BI Yang1

..............page:346-349

Screening of antioxidative lactobacillus from Koumiss in Xinjiang
CHE Chi;LI Hai-ying;YAO Xin-kui;TANG Xue-mei;DONG Ting;MENG Jun;ZHU Chun-mei;ZENG Ya-qi;LIU Ting-ting;HAN Yu-ru

..............page:176-178,377

Monitoring technology of emergency cadmium pollution in drinking water
YAN Ting;ZHU Ding-bo;MA Qiang;TANG Shu-ze

..............page:288-290,360

Effect of Maillard reaction conditions on emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates
WANG Ying-ying 1;QI Xin2;LIANG Chun-xuan1;XU Duo-xia1;YUAN Fang1;GAO Yan-xiang1;

..............page:134-138

Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method
WU Jin-ju;ZHANG Kai-li;ZHOU Hai-yan;TANG Shang-wen

..............page:212-214,219

Study on freshness of chicken based on texture characteristics
TIAN Xiao-jing;WEN Shao-shan;SHEN Xiao-rong;FAN Huai-de

..............page:63-66

Effect of 1-MCP and ClO₂treatments on postharvest quality and physiology of muscat hamburg grape under controlled freezing point storage
FENG Xu-qiao 1;2;GUAN Xiao-xin1;2;ZHANG Peng3;ZHANG Ping3;LI Jiang-kuo3;

..............page:333-338

Determination of sulfur dioxide in wine by solid phase extraction-ion chromatography
LI Liang 1;WANG Qing2

..............page:330-332

Study on processing technology of the all fruit pulp date powder
LI Yuan-ping;XU Huai-de;LI Cui-ping;WANG Qian;SHI Le-wei

..............page:194-199

Preparation and application of Vibrio parahaemolyticus using immunomagnetic beads
SU Chen-xi 1;SUN Xiao-hong1;LU Ying1;ZHAO Yong1;Vivian C H Wu2;PAN Ying-jie1

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

Optimization of ultrasonic-assisted extraction of total flavonoids from seed shell of Juglans mandshurica by response surface methodology
XU Hong-yan 1;2;BAO Yi-hong1;YANG Li-yun1

..............page:248-251

Study on extraction and stability of pigment from Lagerstroemia indica flowers
YU Fan;LEI Ying;REN Jian-ren;ZHANG Shi-bei;TIAN Guang-hui

..............page:231-234

Preparation of R-phycoerythrin from red alga and its application for antibody labeling and detection
LIU Ting 1;SHEN Jian-dong1;LIU Guang-ming1;LAN Wei-guang2;CAO Min-jie1;Co.;Ltd.;Xiamen 361022;China)

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

Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology
ZHAO Yu-zhi 1;LIU Cheng-guo1;2;ZHOU Xuan1;LONG Hao1

..............page:263-269

Effect of hydrolysis by various proteases on the dispersibility and solubility of soy protein isolate
WANG Yi 1;ZENG Mao-mao1;HE Zhi-yong1;HUANG Xiao-lin2;CHEN Jie1;

..............page:67-69,72

Investigation of antioxidant activities and free radical scavenging of edible potentilla flavones
ZHOU Yuan;LI Rong;JIANG Zi-tao

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

Research on influence of physical and chemical factors to flavonoid extract of the male chestnut flowers’s scavenging ability to DPPH free radical
ZHANG Li-yan 1;2;CHANG Hong2;ZHAO Li-qin1;ZHOU Jia-hua2

..............page:81-84,88

Comparison of ultrasound and microwave-assisted extractions of bioactive components from lotus leaf and effect of the artificial gastric juice immersion on the antioxidant activities
ZHOU Yong 1;2;DU Xian-feng1;JIANG Shen-hua2;ZHANG Liang-hui 2;CHENG Jian-bo2;HE Yuan-yuan2;LI Bin2

..............page:106-109,113

Effect of the combinations of eatable gums on the eating quality of microwave-reheat popcorn chicken
YU Cai-feng;KONG Bao-hua;ZHANG Hong-wei;LI Pei-jun;ZHAO Ju-yang;LIU Shi-xin

..............page:280-283,302

Kinetic modeling of chlorophyll degradation in cabbages during vacuum drying
WANG Dong-mei 1;2;MA Yue1;WANG Dan1;ZHAO Xiao-yan1;ZHANG Chao1;JIANG Lian-zhou2;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing 100097;China;2.College of Food Science;Northeast Agricultural University;Harbin 150030;China)

..............page:110-113

2012 nian shi pin zhan lan hui yu gao

..............page:417

Study on modification of antioxidant peptide from agaricus bisporus by Maillard reaction
ZHANG Qiang;WANG Song-hua;SUN Yu-jun;CHU Jun;WANG Hai

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

Effect of oligochitosan on storage qualities of apricot fruit
JIA Pan-pan;ZHU Xuan;ZHU Jian-jiang;ZHANG Jie;PANG Huan-ming

..............page:353-356

Study on the effect of extrusion on peptide yield of enzymatic high denatured soybean meal
CHEN Sheng-nan 1;JIANG Lian-zhou1;2;LI Yang1;2;LIU Shan1;YAN Wei3

..............page:252-254

Fast detection of fresh beef rolls and salted beef piece in supermarket by PCR method
LIU Bin 1;KONG De-bin2;WU Zhi-quan3;YANG Jin-yi1;KONG Xiao-xin1;SUN Yuan-ming1;Guangzhou 510642;China;2.National Meat Products Quality Supervision and Inspection Center;Luohe 462000;China;3.Foshan Zhongnan Agricultural Technology Co.;LTD.;Foshan 528226;China)

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

A review of recent advance on extraction technology and performance improving technology of soybean protein isolate
HUANG Guo-ping 1;2;SUN Chun-feng1;CHEN Hui-qing1;LI Guo-hui1;ZHANG Zhi-yan1;CHEN Ke-ping1

..............page:398-404

Study on the extraction and antioxidant activity of Smilax china L.peel pigment
WANG Hai-yuan 1;HUANG Hai-lan1;XUE Yan1;DONG Fang-na1;WANG Dan 1;ZHANG Tao1;WANG Zong-hua2

..............page:179-183

Determination of chlorimuron-ethyl residue in soybean by solid phase extraction-high performance liquid chromatography-mass spectrometry
ZOU Yue-li;TAO Bo

..............page:291-294

Classification of functional oligopeptides and preparation of enzymatic hydrolysis
LI Hao-jian;YANG Liang-rong;WEI Xue-tuan;XING Hui-fang;LIU Hui-zhou

..............page:373-377

Numerical simulation and experimental study of migratory characteristics of the BADGE·2H₂O inside wall of food cans coatings
LI Da-wei 1;FAN Xiao-ping1;YUE Shu-li1;XIANG Hong1;ZHAO Yu-hui2;ZHANG Zuo-quan2

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

Research on identification methods of sesame oil adulterated with palm oils
REN Xiao-na;BI Yan-lan;YANG Guo-long;ZHANG Lin-shang;WANG Xue-de;LIU Yu-lan

..............page:317-321,324

Effect of aroma component of date pulp in the heated treatment
WANG Ping;CHEN Kai;YU Ning;WANG Dong;LI Huan-rong

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

Research progress in antioxidation of walnut
CHEN Yong-hao 1;LI Jun2;GUO Xue-xia3;QI Jian-xun1;WU Chun-lin1;HAO Yan-bin1;

..............page:409-412,416

Development of an indirect competitive chemiluminescence enzyme immunoassay kit for detecting of enrofloxacin residue
LIU Deng 1;DING Fei2;HOU Rui-xia1;XU Zhen-lin1;SUN Yuan-ming1;YANG Jin-yi1;Luohe 462000;China)

..............page:325-329

Research progress in antibacterial activity of polyphenol compounds
KE Chun-lin;WANG Di;XIE Hai-wei;WANG Zhang-gui;LV Chao-tian;DENG Yuan-xi

..............page:405-408

The distribution pattern and flow direction of phytosterols in apple seed oil processing
ZHAO Yan-wu 1;2;NIU Yong-jie1;WANG Xian-wei2;QIU Nong-xue1

..............page:70-72

Optimization of conditions for soybean allergens degradation by Aspergillus oryzae solid fermentation
HUANG Ying 1;QIAN He1;WANG He-ya1;ZHANG Wei-guo2;BI Jing-hui1

..............page:142-146

Research of the relationship between wheat flour viscosity and quality of frozen dough mantou
WANG Xiao-xi;LIU Ya-nan;DONG Qiu-chen;FENG Pan-yi

..............page:77-80

Research of sensory evaluation on fresh-cut apple processed by different ginger extract
LI Wei-feng;HE Ling;FENG Jin-xia;PU Xue-mei;BI Jing-yu

..............page:73-77

Effect ofκ-carrageenan,konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white
LAI Yan-na 1;WU Jian-zhong1;FU Liang1;WU Yan-mei2;YAN Er-zuo1

..............page:284-287,298

Effect of properties of proteins and transglutaminase on wheat gluten films formation
GU Lu-ping;WANG Miao

..............page:114-117,122

Study on ultrasonic-assisted extraction of seeding-watermelon seeds oil and analysis of fatty acid compositions
SONG Ying-fan;LIU Cheng-hui;HU Wen-zhong;JIANG Ai-li;TIAN Mi-xia

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

Changes of physiology and biochemistry of fresh-cut sweet potato at different storage temperatures
LIU Cheng-hui;HU Wen-zhong;WANG Yan-ying;QI Hai-ping;JIN Jin

..............page:342-345,349

Study on change of microbes and enzyme activities of Pu-erh tea during pile-fermentation process with various water contents
HU Jie;LIU Tong-xun

..............page:93-97

Comparison of three extraction methods for pork endogenous lipase
YAO Xiao-lei;WANG Yu-tian;MENG Xin

..............page:273-275,294

PCR-DGGE analysis on the dynamic changes of microorganisms in cutlassfish(Trichiurus haumela)under the cold storage
LAN Wei-qing;XIE Jing

..............page:118-122

Study on processing of producing high fructose corn syrup by apricot sauce
ZHANG Jun 1;JIN Jian-xiu2;DU Ping2

..............page:269-272

High cell density fermentation condition of trehalose synthase genetic engineering bacteria
CHEN Ying 1;YANG Li-wei1;QI Xin1;CHEN Xiao-yun1;LI Ming-chun2;TANG Liu1;ZHANG Jun1;

..............page:154-158