Science and Technology of Food Industry 2012 Issue 20 Preparation of glycerides rich in EPA and DHA by lipase-catalyzed transesterification between ethyl esters and triglycerides

Preparation of glycerides rich in EPA and DHA by lipase-catalyzed transesterification between ethyl esters and triglycerides
GUO Zheng-xia;SUN Zhao-min;ZHANG Qin;WANG Jing-feng;XUE Chang-hu *

..............page:176-180

xue shu bao gao ting zhuan jia guan dian pian

..............page:33-36

Study on preparartion and anti-tumor effect of paclitaxel-schisandrin B microemulsion
MENG Xian-jun;SHANG Hong-jun;LI Bin;ZHU Li-jie;ZHANG Qian-ni;WANG Yan-qun

..............page:125-128

Effect of pretreatment method to pickled radishes on the activity of pectinase and brittleness
WANG Xin 1;WANG Li-ping 1;2;*;WU Zheng-jun 2;AI Lian-zhong 2;ZHAO Yong 1

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

Study on the content of slowly digestible starch in different formula biscuits
CHEN Lei;HUANG Qiang * ;ZHAO Tong

..............page:91-93,97

Effect of salt ion concentration on the accuracy of oxygen radical absorption capacity(ORAC) detection
GU Min;ZHAO Mou-ming;REN Jiao-yan *

..............page:84-86,90

shi zheng feng xiang biao quan wei fa bu pian

..............page:29-32

Isolation and screening of lactobacillus strains for producing γ-amino butyric acid
HAN Xue;LIANG Jin-zhong *

..............page:180-183

Research progress in effect of processing on oats beta-glucan
SHAN Ling-ke 1;2;3;CHEN Hong-bing 1;2;*;GAO Jin-yan 3;YUAN Juan-li 1;4;LV Chong-fu 1;2;3

..............page:366-369

Analysis of furan formation in ascorbic acid model system
HUANG Jun-gen 1;ZHANG Ya-nan 2;ZHENG Wen-ya 2;NIE Shao-ping 2;*;XIE Ming-yong 2

..............page:145-147

Early identification of emerging food safety risk
LUO Ji-yang 1 ;ZHANG Xiao-juan 2 ;WANG Xin 1 ;YANG Qian 1 ;MENG Zhao-xiang 1 ;LI Jing-jin 1 ;LUO Yi 1 ; Beijing 100123;China; 2.The Quartermaster Equipment Insitute of GLD of PLA;Beijing 100010;China)

..............page:53-55,59

Preparation of enrich the blood oral solution of peanut red skins
ZHANG Hai-yue;WEI Ying *;LIU Man

..............page:262-265,268

Effect of enzymolysis process condition on extraction rate of garlic organic sulfide
WANG Lei;WANG Chao-jin *;ZOU Zhou

..............page:255-257,261

Optimization of process conditions for desalting high-salted celery by response surface methodology
ZHANG Xiao;XIA Yan-bin *

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

Structure identification of inclusion complex of Florfenicol with β-cyclodextrin
ZHAO Ling;SU Jian-yu *;CHEN Jian-ping;HU Song-qing;LI Lin

..............page:148-150,155

Optimization of fermentation process of litchi rice wine by response surface methodology
WANG Fang;WANG Xiao-rong;LUO Jia-li;WANG Sha;JIANG He-ti *

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

Ultrasonic assisted in the aqueous enzymatic extraction of camellia seed protein by the comparison of five enzymes and research of optimization of process by the response surface methodology
HAN Zong-yuan;JIANG Lian-zhou *;LI Yang;QI Bao-kun;SUI Xiao-nan;WANG Sheng-nan;LIU Qi;WANG Mei

..............page:151-155

Optimization of culture conditions of producing bacterial cellulose utilizing starch wastewater
XU Wei 1 ;ZHANG Yan 1 ;FU Xu-yang 2

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

Optimization of preparation of polyglycerol fatty acid ester catalyzed by Phospholipase A1 in a solvent free system using response surface methodology
XIAO Yi-sha;WANG Yong;ZHANG Guang-wen

..............page:191-194,198

Determination of residues of chloramphenicol,thiamphnicol and florfenicol in fishery products by HPLC-UVD
TAO Xin-chen 1 ;HUANG He 1;* ;LI Zhi-qing 2 ;GAO Ping 2 ;LIAO Jian-meng 2 ;HUANG Guo-fang 2 ; LUO Lin 2 ;CHEN Hong 2

..............page:80-83

Study on preparation of lycium oil microcapsule using flaxseed gum as wall material
FAN Yan-qing;GUO Zhi-jun;ZHANG Wei;CHEN Yuan-tao;LIU Xia;CHI Ya-ling;XU Jiang-bo;XIAO Jiang;ZHAO Wen-hua

..............page:223-225,230

Determination of L-glutathione in marine products by the method of indirect fluorescence
PAN Yu-chen 1 ;CHEN Shun-sheng 1;* ;SONG Qing 2 ;ZHAO Shan-zhen 2

..............page:70-72,76

Enlightenment from US food safety emergency response system
LIU Xiao-yi;SHI Wei-ni;JIANG Ke-xin

..............page:49-52

Effect of different concentrations of CPPU on physiological and nutritional quality of “xuxiang” kiwifruit
GUO Ye 1;2;WANG Ya-ping 1;*;FEI Xue-qian 1;LIU Li 2

..............page:324-327,354

Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph
HUANG Song-wei 1 ;LIU Chang-hong 1;* ;CHANG Dong-dong 1 ;CAO Bin-hui 2

..............page:77-79,83

Effect of different heating temperatures on liberation of actin from actomyosin in duck meat
DONG Han 1;2;WANG Dao-ying 1;ZHANG Mu-han 1;ZHU Yong-zhi 1;XU Wei-min 1;*;LIU Fang 1

..............page:120-124

Research of the stability and content detection of anthocyanin of black peanuts clothing
MA Yong;CHEN Qiong;ZHANG Qi

..............page:73-76

Study on separation of the enzymatic hydrolysates derived from pumpkin seed protein with ultrafiltration technology and its antioxidative activity
FAN San-hong;WANG Ya-yun;HU Ya-nan;WANG Xiang-shuai;LIU Xiao-hua;LIU Yan-rong

..............page:128-132

2012 nian shi pin zhan lan hui yu gao

..............page:401

Study on the nutritional components of superfine power bamboo shoot head
LIN Li-jing 1;LI Ji-hua 1;ZHU De-ming 1;LV Guo-ti 1;2;CHEN Jian-nian 3;HUANG Chang-xin 4

..............page:328-329

Optimization of extraction process of polyphenols from Choerospondias axillaris peel by response surface methodology
LI Qian;LI Ti *;XU Jin-long;SHEN Pei-yi;LIU Cheng-mei

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

te bie ce hua
yuan zuo jing ming yang

..............page:28

Impact of nattokinase on carrageenan induced tail-thrombus mice
LIU Yan-xia;CHEN Wen;WEN Zong-yan;ZHAO Xiao-meng

..............page:330-332,336

Optimization of polyphenol extraction from navel orange peel by response surface methodology
QIN Yan 1;FENG Wei-hua 1;*;BAI Wei-dong 1;2;TAN Xing-ting 1;SHEN Peng 1

..............page:231-236

Study on extraction of buddleia yellow from Buddleja officinalis Maxim with ultrasound-assisted synergism ethanol-dipotassium phosphate two-phase
TENG Yi 1;WU Qiong 1;HE Lei-lei 1;YU Qiu-ping 1;ZHANG Ni 1;YU Zheng-wen 1;*;ZOU Tian-cai 2

..............page:273-275

Study on inhibition effect of Sargassum fusiforme polysaccharide extracts on activity of tyrosinase
ZHANG Jie;CHEN Zhong-hao;YE Sen;SI Yue-xiu;LI Cai-yan *

..............page:116-120

Preparation of Gastrodia elata BL.extraction microcapsules
LI Feng 1;JIN Hong 2;HUANG Ye-chuan 1

..............page:195-198

Effect of carrageenan konjac gum and potassium on the properties of pork jerky
YANG Yuan-yuan;ZHAO Mou-ming;SUN Wei-zheng *;CONG Yi-jie

..............page:303-305,323

Development of rapid detection strip of furaltadone metabolite residue in animal tissue
HE Fang-yang 1 ;ZHAO Zheng-miao 1 ;LUO Xiao-qin 1 ;FENG Jing 1 ;LIU Lin 1 ;LI Jian-rong 2;3

..............page:56-59

Research advances in starch esters
LIU Jing-ting;ZHAO Kai *;LIU Ning;YANG Chun-hua;CHEN Feng-lian

..............page:382-385

Research and application of sensor array fingerprint technology on food quality evaluation in China
ZHU Dan-shi 1;2;LI Jian-rong 1;*;MENG Xian-jun 2;XU Yong-xia 1;LIU He 1

..............page:355-360

Study on inclusion interaction of large-ring cyclodextrins and natamycin
LI Xue-hong;WU Zong-shuai;LU Yong;LIU Yan-qi

..............page:112-115

Study on effect of vacuum cooling technology on low temperature emulsified sausage quality
QIAO Liang;ZHANG Kun-sheng * ;REN Yun-xia

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

International Food lndustry Science Forum 2012—Safety and Innovation of Functional Food and Ingredient

..............page:27

Study on factors affecting the formation of furan in three normal sugars
ZHANG Ya-nan;HUANG Jun-gen;NIE Shao-ping * ;XIE Ming-yong

..............page:98-100,104

Effect of adding carrots,oats and replacing pork back fat with sunflower oil on the quality of low-fat Emulsion-type sausages
LI Xue;DU Ping;HUANG Cai-lun;WANG Peng;ZHOU Guang-hong *;XU Xing-lian

..............page:210-214

Nutritional values and processing of edible Chinese peppers
WANG Sheng 1;SHAO Hong-jun 1;*;YU Shi-feng 2;WU Qiong 1

..............page:361-365

Effect of washing methods on quality and safety keeping of fresh-cut cucumbers
ZHU Jun-wei;XIE Jing *;LIN Yong-yan;ZHANG Li-ping;WANG Tai

..............page:320-323

Optimization ultrasonic extraction process of total saponins from Clematis tangutica(Maxim.) Korsh by response surface methodology
NIU Jiang-jin 1;2;WANG Ying 1;2;ZHANG Lin 1;2;SHAO Yun 1;MEI Li-juan 1;TAO Yan-duo 1;*

..............page:199-202,205

Research progress in methods on improving the water-holding capacity of meat products
LI Yu-lu;LIU Li-ping

..............page:398-400

Debittering of walnut peptide and the effect of ACE inhibitory activity
PEI Xiao-hui 1;2;ZHANG Jia-cheng 1;QI Jian-xun 2;WU Chun-lin 2;CHEN Yong-hao 2;*;HAO Yan-bin 2;*

..............page:236-239

Preparation of yolk immunoglobulin-rich egg powder by spray-drying
TAN Pei-Yi;HUANG Xiu-Jin

..............page:269-272,275

Study on deproteinization-technology of polysaccharides in sugarcane leaf
HOU Xiao-tao 1;2;3;ZHAO Chao-chao 2;DENG Jia-gang 1;2;3;*

..............page:240-244,247

Study on technology of stirred yoghurt with pear and konjac
LI Yu-lu;BI Hai-yan;HUI Li-juan;SONG Li;LV Chang-xin

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

shi pin gong ye ke ji guo ji lun tan 2012 gong neng xing shi pin ji pei liao de chuang xin yu an quan bao zhang lun tan lun tan zong jie
zhang tie ying

..............page:47-48

Separation and identification of rebaudioside A in stevia by high performance liquid chromatography-refractive index detector
QIAN Kai 1 ;SONG Ming-jun 2 ;LI Jie-li 1 ;LI Hong-mei 2 ;YANG Jian-tao 3 ;YOU Ji-ming 2

..............page:64-65,69

Kinetic model of quality change and prediction of the shelf-life of stored mushroom
WANG Pan;ZHANG Kun-sheng *;REN Yun-xia

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

Optimization of microwave-assisted extraction of curcumin from turmeric by response surface methodology
WANG Li-na;LI Jian-zhu;LIU Cai-qin *

..............page:248-250,254

Nutritional components and safety analysis of shrimp muscle and processing by-products
HAO Shu-xian;DENG Jian-chao;LI Lai-hao;SHI Hong;YANG Xian-qing;HUANG Hui;WEI Ya;QI Bo

..............page:337-339,365

Determination of trace elements in nuts by inductively coupled plasma optical emission spectrometry
NIE Xi-du 1 ;FU Liang 2;*

..............page:66-69

Study on the extraction conditions and antioxidition of polyphenol from Picea Koraiensis Nakai
LI De-hai 1;WANG Zhen-yu 1;2;*;ZHOU Ya-xian 1

..............page:206-209,214

Optimization of processing technology of lychee-coconut granule sweet corn yoghurt
WANG Rui

..............page:291-295

Study on kinetics of the hydrolysis of Crassostrea gigas oyster protein by compound enzymes
YU Jie;YANG Zhen-guo;XIONG Xia-yu;RUAN Hong-ji;FU Jing;ZHOU Ting

..............page:142-144,147

Improve the aroma characteristics of the tobacco extracts by saccharomyces cerevisiae
ZHANG Chen 1;2;XU Gan-rong 1;*;YAN Xin-long 3

..............page:137-141

Study on the degradation conditions of fucoidan from Sargassum henslowianum
CHEN Ya-jing 1;WANG Wei-min 1;*;CHEN Su-hua 1;XIE En-yi 2

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

Optimization of extraction process of propolis flavonoids by response surface methodology and its antioxidant activity research
LI Fu-hua 1;XIA Chun-yan 1;LIU Yan-ni 1;MING Jian 1;2;3;*;Ministry of Agriculture;Chongqing 400715;China)

..............page:226-230

Study on the extraction process of polypeptide from the sunflower seed meals
XU Shan-shan;RUAN Mei-juan;LI Guang-peng

..............page:245-247

Effect of different packaging on shelf-life and microbiological quality of salted chicken during low temperature storage
WANG Xiao-qing 1;2;YU Yuan-shan 1;LIU Zhong-yi 2;WANG Wei-li 3;WU Ji-jun 1;TANG Dao-bang 1;*

..............page:299-302,308

xie dai nong ye zhuan ji yin sheng wu ru jing xu you an quan zheng shu

..............page:167

Research progress in major factors affecting of the peanut allergenicity
ZHOU Ning-ling 1;2;WU Zhi-hua 1;2;GAO Jin-yan 3;HUA Ping 4;HAN Yuan-long 1;2;CHEN Hong-bing 1;2;*

..............page:370-373,378

Research of preparation and properties of immobilized fructosyltransferase
YAO Meng-cheng 1;YANG Li-ping 2;SI Jian-hua 2;JING Wei 1;LU Fu-ping 1;LI Yu 1;*

..............page:164-167

Preparation of broad-specific antibody to fluoquinolone drugs based on lomefloxacin immunogen
Uwamahoro Emmanuella;LV Shu-wei;TANG Qiu-shi;WANG Hong;SHEN Yu-dong;XU Zhen-lin;SUN Yuan-ming;YANG Jin-yi;LEI Hong-tao *

..............page:156-159

Ethanol fractionation precipitation and physico-chemical properties of soluble polysaccharides from Prunella vulgaris Linn
ZHANG Xia;NIE Shao-ping * ;LI Chang;XIE Ming-yong

..............page:87-90

Effect of different washing agents on the preservation of fresh-cut Chinese little greens
LIN Yong-yan;XIE Jing *;ZHU Jun-wei;GAO Zhi-li;WANG Tai

..............page:306-308

Research of flocculation and desalinization of salty egg white protein
YANG Li;ZHANG Cheng;ZHANG Qi;MA Yong *

..............page:203-205

Study on antioxidant activity of polysaccharide from Chinese Rice Wine in vitro
PENG Jin-long;MAO Jian * ;HUANG Gui-dong;JI Zhong-wei;FENG Hao;ZHANG Min

..............page:94-97

Research progress in food-derived angiotensin converting enzyme inhibitory peptides
DUAN Xiu;ZHANG Yu-feng;ZHUANG Yong-liang *

..............page:388-393

Total soluble carbohydrate and the radicals scavenging activities of water soluble polysaccharide in different sections of seed melon
JIANG Bo;HU Wen-zhong * ;JIANG Ai-li;TIAN Mi-xia;DONG Shan

..............page:105-108

Study on antioxidant stability of the crude polysaccharide from Herba Patriniae
MENG Liang-yu;LIU Jin-feng;QU Hong-yan;LU Jia-kun;CAI Wen-qian;LAN Tao-fang;GU Yue;LI Jian-rong *

..............page:109-111,115

Research progress in the biogenic amines and its control measures in fermented food
XIAO Hong;DING Xiao-wen *;LIANG Han-yu;ZHANG Ya-qiong;ZHANG Di;LI Ye

..............page:346-350

Effect of exogenous salicylic acid treatment on anti-oxidation activity of fresh-cut Fuji apples
TIAN Mi-xia;WANG Yan-ying;LIU Cheng-hui;JIANG Ai-li;ZHANG Hong-yu;HU Wen-zhong *

..............page:309-312

Effect of two stages decolonization on soybean oil decolonization
CHANG Yun-he;YU Kun-hong;SONG Yun-hua;LIU Xin;YU Dian-yu *

..............page:296-298,350

Study on purification process of polyphenols from blueberry leaves with AB-8 macroporous resins
LI Ying-chang 1;2;3;LI Bing-xin 1;LV Yan-fang 1;2;3;LI Jian-rong 1;2;3

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

Isolation and identification of lactic acid bacteria in Sichuan fermented sausage
SHUAI Jin;YANG Yong *;YAO Wei-wei;LIAO Ding-rong;ZHANG Ping;LV Shu

..............page:171-175

Reduced glutathione(GSH) and total thiol detection in some fruits by derivatizing methods
PIAO Yu-lian;SHEN Li;HAN Ling;CUI Sheng-yun *

..............page:60-64

Research progress in the control of ethyl carbamate in fermented alcoholic beverages and its references giving for Chinese rice wine
GUAN Zheng-bing 1;2

..............page:374-378

Study on the technology of tea polysaccharide extracting from Xinyang red tea by enzymatic method
LI Xing-ke;PENG Xing-xing;LI Su-yun;ZONG Wei;ZHANG Hua *

..............page:168-170,175

Study on main nutrition of rice bran under the different extrusion conditions
WANG Jin-song;CHEN Qing-chan

..............page:340-341,360

Anti-obesity of curcumin and chitosan in the combined dosage
WANG Ling-chong 1;SUN Yong 2;SHEN Pei-liang 1

..............page:333-336

Study on the properties of cassava hydroxypropyl and octenyl succinic anhydride compound modified starch
LEI Xin-xin;ZHANG Ben-shan *;ZHOU Xue

..............page:133-136,141

Cloning,expression and characteristic of glycosyl-transferase UGT76G1 from Stevia rebaudiana
LIU Huan;LI Yan *;YAN Ming;CHEN Sheng;HAO Ning;XU Lin

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

Research of economically underdeveloped areas food chain and public canteens sustainable development strategy——Lanzhou city,for example
CHEN Xian 1;MA Cui-ling 2;*;WANG Wei 2;YAO Qing-rong 3;ZHAO Hui 4;CHEN Juan 5

..............page:379-381,385

xing ye ju guang deng qi ye sheng yin pian

..............page:37-46

Research progress in the physiological functions and applications in food of inulin
XIONG Zheng-wei 1;DONG Quan 1;2;*

..............page:351-354

Teaching practice and consideration on the course of the science of functional food
SUN Tao;XIAO Ying;TIAN Huai-xiang *;XIAO Zuo-bing

..............page:386-387,393

Research progress in mechanism of alcohol tolerance of sake yeast
ZHANG Min;MAO Jian *;HUANG Gui-dong;JI Zhong-wei;FENG Hao;PENG Jin-long

..............page:342-345,350

Classification and purification of Schisandra chinensis polysaccharide by ultrafiltration and research of its influencing factors
JIANG Fan 1;HAN Jian-chun 1;*;CHEN Cheng 2;LIU Jing-yuan 1;TAN Shun-dan 1

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

Effectively expression of Thermomyces lanuginosus thermostable lipase in non-spore Aspergillus niger
CHEN Jing;WANG Bin;LI De-ming;PAN Li *

..............page:160-163

Analysis of supercritical carbon dioxide extraction of fatty acids from Ficus carica L.by GC-MS
QIANG Li-min 1;YUAN She-qiang 2;HAN Lu 1;KOU Tian-shu 1;ZHANG Ming 1;ZHANG Zi-de 1;*

..............page:288-290,295

Use of compound natural preservatives for preservation of bundle of hoof of Gaogou
LU Zheng-qing 1;WANG Jun-song 2

..............page:317-319

Research status of resource utilization and development for silkworm pupa
MA Lin-lin 1;QIANG Xi-huai 1;*;XI Xing-hang 2

..............page:394-397