Science and Technology of Food Industry 2012 Issue 3 Purification of polysaccharide from Coix lacryma-jobi L.by macroporous adsorption resin

Purification of polysaccharide from Coix lacryma-jobi L.by macroporous adsorption resin
REN Hai-wei;CHEN Hai-xiu;TANG Xue-hui;LI Xue;LI Sheng-zhao

..............page:249-251,254

Analysis of nutritional components and volatile components of zizyphus jujube cv.huizao in Aksu
ZHANG Na;PU Yun-feng;JIANG Bing;WANG Dan-dan;LI Shu-gang

..............page:358-360

zhong guo xian wei xiang jing de xian zhuang ji fa zhan qu shi
sun bao guo chen hai tao

..............page:43-46

Effect of barley green on nutritional physiological functions of growing rats
CHEN Gui-tang1;ZHAO Li-yan2;QI Guo-hong1;LI Bo1;WANG Hai-xiang1;YANG Zhi-ping1;WANG Sui-lou1

..............page:361-363,368

Study on the effect of vacuum mixing on the quality characteristics of fresh noodles
LUO Li-jun;LI Man;ZHU Hong-wei;ZHU Ke-xue;PENG Wei;ZHOU Hui-ming

..............page:129-131,379

Direct competitive enzyme linked immunoassay for detection of shrimp allergic protein
LUO Yi-ming;WANG Li;ZHONG Qing-ping

..............page:337-339,347

Study on mixture-culture fermentation at high temperature in pectinase production
ZHOU Jie-min;KANG Chuan-li;GE Xiang-yang;ZHANG Wei-guo

..............page:160-163,166

Quantification analysis of camellia oils adulteration with rapeseed oil and soybean oil by combining near infrared spectroscopy and partial-least-squares
ZHANG Ju-hua;ZHU Xiang-rong;SHANG Xue-bo;SHUAI Ming

..............page:334-336

Isolation and structural characterization of antioxidant activity compounds from betel nut seed
HAN Lin1;2;WANG Zhao-dan1;ZHANG Hai-de2;LUO Shi-shu2

..............page:68-69,394

Effect of metal ions on the state of water in Tofu gel model
YANG Fang1;2;CAO Yin1;ZHOU Lu1;PAN Si-yi2;ZHANG Cong-lan1;

..............page:124-128

Primary study on exposure assessment of formaldehyde in fishery products
DUAN Wen-jia1;2;ZHANG Xiao-yan1;ZHOU De-qing2;

..............page:305-308,421

Study on the extraction of polyphenols from acorn seed using ultrasound-assisted two-phase aqueous system
MA Li-ran1;HUANG Liang1;2;LI An-ping1;2;XIE Bi-xia1

..............page:191-194

Study on aroma components of Longan in the process of vacuum microwave drying
ZHANG Xiang-yang;QIAO Fang;FANG Chang-fa;ZHANG Shu-fei;WANG Yan;GU Ya-ping

..............page:81-84

Effect of adding superfine-smashed salt-baked chicken bone paste on quality of chicken sausage
LIU Yuan1;CAI Rui1;RUAN Zheng1;LI Bian-sheng1;GUO Wei-bo2;LIN Guang-ming2

..............page:224-226,231

zen yang cheng wei zhong guo guan tou shi chang de qiang shi pin pai
ding hua

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

Effect of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate and its hydrolysates
GU Wei1;YANG Xiao-quan1;LIU Yuan-yang2;GUO Jian1;REN Xiao-ming1

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

Study on wheat germ medium and fermentation conditions of recombinant Escherichai coli BL21 expressing antihypertensive peptides
LI Yun-liang1;MA Hai-le1;2;3;HE Hua-gang1;HUANG Liu-rong1

..............page:156-159,336

Gas permeability and microstructure of edible films
JIANG Yan1;MA Zhong-su2;ZHANG Hai-yue1;BAO Hui-juan1

..............page:364-368

Study on directed enzymatic preparation from casein based on simulated peptide-cut
PENG Li-juan1;WANG Wei2;ZHANG Sai-sai1;ZHAO Chun-jiang1;FENG Feng-qin1;

..............page:214-216,321

Nutrition survey to some fast food in Beijing
LI Jing-jing1;2;LIU Jing2;LI Dong2;CAO Yan-ping1

..............page:376-379

Method of isolating fiber degrading enzymes gene by S.cerevisiae expression cDNA library
HUA Cheng-wei1;XIE Feng-zhen2;YU Jiang-ao1

..............page:167-169,271

Study on preparation and properties of dialdehyde starch from waxy corn starch
HU Lei;GAO Qun-yu

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

New technologies on inactivation of bacterial spores in food
HUANG Tian-tian;LU Li-xia;YAO Li-li;XIONG Xiao-hui

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

Study on antioxidant activity of water soluble polysaccharide from Armillaria mellea
ZHU Xian-feng;YU Chen-chen;FAN Shu-jun;QIN Ren-bing;ZHANG Jing-jing

..............page:89-91,94

Determination of mineral elements in two kinds of sea urchin by ICP-MS method
by ICP-MS method LIU Xiao-fang;XUE Chang-hu;WANG Yu-ming;XUE Yong;WANG Chao

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

Study on two kinds of Ganoderma lucidum polysaccharides on immune enhancement of mice
HUANG Sheng-quan1;PAN Hua-xin2;ZHOU Lian2;

..............page:355-357,399

Investigation of ultrasonic-assisted ethanol extraction of flavonoids from Plumula Nelumbinis and their antioxidative effect on fats and oils
ZHANG Jun-sheng;CHEN Li-hua;YANG Shun-qing;ZENG Yi;LI Chao

..............page:220-223

Effect of 1-MCP treatment on ’jingpitian’ pomegranate during cold storage
GUO Cai-qin;HUI Wei;WANG Jing;WANG Li-qiong;DING Li

..............page:348-351,383

Research progress in the membrane separation technology in processing the wastewater of the food industry
ZHAO Fang;PU Biao;LIU Xing-yan

..............page:425-428

Optimization for xylitol fermentation by different forms of Candida tropicalis with response surface methodology
MA Wei-chao;LI Yi-jing;GAO Wen-hui;AN Jian-ping

..............page:145-148,194

Application of additives in meat processing
HUANG Wen1;2;CHEN Wen-he1;JIN Ding-bin1;HE Jie3;HE Guo-qing2;

..............page:400-406

Study on the production of enzymes from thermophiles
PAN Li-zhen;LU Li-xia;XIONG Xiao-hui

..............page:422-424

Effect of far-infrared frying on the quality characteristics of chicken
FAN Da-ming1;YAN Qing1;CHEN Wei1;MA Shen-yan1;MA Wen-rui1;PANG Ke2;ZHAO Jian-xin1;ZHANG Hao1

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

Research progress in nitrite reductase in meat products
XU Long1;2;LIANG Rui-fang2;JIN Ye1;

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

Effect of microwave on enzymolysis of walnut protein
ZHANG Xing-can1;ZHAO Sheng-lan2;GE Feng1;LIU Di-qiu1;HAN Ben-yong1;CHEN Ling2;CHEN Chao-yin1;

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

Study on restructured pork treated by simultaneous application of high hydrostatic pressure and transglutaminase
BAI Yan-hong;ZHAO Dian-bo;ZHANG Xiao-yan;JIANG Chun-peng

..............page:114-116,120

Review on detection methods of diethylstilbestrol in food
WANG Yao1;ZHOU Jian-hua1;ZHANG Hong-yan1;BING Xin2;

..............page:373-375

Selection of anti-browning agents for Dosidicus gigas slice
LIN Dan;XUE Yong;CUI Hong-bo;WANG Chao;XUE Chang-hu

..............page:292-296

Effect of processing on hydration properties of fruit pomace dietary fiber
HE Li1;LI Can-ming1;LI Shao-zhen1;GAO Yan-xiang2;XU Hong-gao1;

..............page:186-190

Study on simulated moving bed equipment and its application in fructose separation
LI Liang-yu1;2;LI Hong-fei1;3;WANG Xue-qun1;2;FENG Xing-yuan1;2;

..............page:302-304

Study on rice protein-maltodextrin graft reaction under microwave radiation
LI Chao1;CHENG Yun-hui2;HUANG Qiang1;LUO Fa-xing1

..............page:263-267

Screening of strain producing high-yield cellulase through composite mutagenesis by N~+ implantation and ultraviolet
CHEN A-na;TANG Bin;LIU Biao

..............page:142-144,213

Molecular distillation technology and its application in food industry
TAO Yi-di1;LI Chun-lin2;WU Wei1;GAO Yan-xiang2

..............page:429-432

Study on ultrasonic assisted extraction technology and antioxidative activity of alkaloid of lotus seed skins
LI Yang;ZHOU Jian;WAN Ying;LI Ji-xu

..............page:255-258,262

Optimization of edible coating of chilled beef by sensory evaluation
ZHANG Chao1;MA Yue1;GUO Xin1;2;JIANG Lian-zhou2;ZHAO Xiao-yan1;

..............page:290-291,329

Extraction and properties of β-1,3-glucanase from viscera of the abalone Haliotis discus hannai
GONG Guo-jun;ZHU Bei-wei;YANG Jing-feng;MI Yun-long

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

Extraction of oil and analysis of its fatty acids component of Antarctic krill
ZHAO Chuan-kai;JIANG Guo-liang;ZHAO Jing;TIAN Dan

..............page:207-209

Study on absorption of the bound phenolics from jujube peel in rat and its antioxidant activity
ZHU Chun-qiu;CHENG Dai;CAI Xiao-fei;JIANG Wei-bo

..............page:352-354

Determination of the different heat treatment in mirror carp meat flavor nucleotides by HPLC
CAO Wei;XU Xiao-xi

..............page:136-137,203

Research progress in carbonic maceration method
LIU Jing1;WANG Hua1;2;LI Hua1;2;MI Si3

..............page:369-372

Study on effect factors of tallow oxidation
CHEN Hong-yun;WU Xiao;KONG Ling-hui

..............page:283-285,304

Study on yeast selection for Kiwi wine
WANG Yan;JIN Li

..............page:178-179,248

Optimization of extraction of sweet potato leaves flavonoids using response surface method
GU Ying1;HAN Feng-li2;WANG Hong-yang1

..............page:286-289,333

Preparation of pumpkin seed peptide by enzymatic hydrolysis and its antioxidative activity
ZHANG Shu-rong1;WU Yu1;LIANG Ye-xing1;ZHONG Geng1;2;

..............page:241-244

Process optimization of cooked high resistant starch rice by using response surface methodology
WANG Li-li;LI Bao-guo;YE Bin

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

Study on the process of hydrolyzing protein by enzyme in low value freshwater fish
LI Ding-ning;LIU Liang-zhong;LIU Pei-yong;LIU Liang;WANG Yan

..............page:232-236

Study on anti-digestion of self-assembly molecular of β-lactoglobulin-lycopene
KONG Xiao-yu1;LIU Ning1;2;

..............page:60-62,67

Study on response surface methodology to optimize the DPPH radical scavenging activity of shrimp enzymatic hydrolysate products
ZHAO Jing;HUANG Guang-rong;JIANG Jia-xin

..............page:174-177,190

Review on the isolation and identification of anthocyanin and its bioactivities
WANG Lu;WANG Zhen-yu;LI Xiao-yu

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

Effect of transglutaminase on yield of proteins extracted from whole Antarctic krill(Euphausia superba) by alkaline solubilization and acid precipitation method
WANG Ling-zhao1;2;XUE Chang-hu1;WANG Yu-ming1;XUE Yong1

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

The cytotoxicity of products from heating glycine and acrylamide
LIU Jie1;2;CHEN Fang1;HU Xiao-song1

..............page:49-51

Quantitative analysis of β-glucan from brewers’yeast by gas chromatography
ZHONG Chao;WU Hui;YU Yuan-shan;YE Sheng-quan;LAI Fu-rao;CHEN Zhou-tan

..............page:330-333

Effect of quality improver on the quality of quick-frozen Tangbao
LI Jie-ping1;2;YANG Na1;2;XIE Zheng-jun1;2;XU Xue-ming1;2;

..............page:297-301

Principle component analysis and classification of aroma components of six apple cultivars
DUAN Liang-liang;TIAN Lan-lan;GUO Yu-rong;DENG Hong;LI Zhuo;WANG Xiao-yu

..............page:85-88,267

Research progress in isolate microorganisms with excellent properties from traditional fermented meat products
DUAN Yan;TONG Li-ga;JIN Zhi-min;JIN Ye

..............page:380-383

Study on processing technology and quality of fresh lily set yoghurt
LIU Huan;LIANG Qi;MI Lan;BI Yang;GAN Bo-zhong

..............page:199-203

Study on microwave-vacuum dehydration process of the sliced fresh root of Rehmanniae glutinosa
LIU Juan1;ZHU Wen-xue2;LI Bian-sheng1

..............page:237-240,387

Study on pulsed light cold sterilization technology of fresh beer and white glutinous rice wine
ZHONG Zi-li1;SANG Wei-guo1;LIU Lian-guo2

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

Effect of sodium alginate coating and ⁶⁰Co-γ irradiation treatment on fresh-keeping of golden silk jujube
YANG Wei1;XU Ying1;FAN Yan1;WANG Dong-feng1;SUN Shou-kui2

..............page:343-347

Changes of biochemical properties of sheep muscle stored at the temperature close to cryoscopic point
CUI Li-juan1;Ren-qing-kao-ri-le2;WANG Zheng-gang2;ZHANG Yan-ping2;JING Hui2;De-li-ge-er-sang2;

..............page:63-67

Study on resolving the penicillin in milk by ultrasonic technology
LIU Qing;MA Li

..............page:138,296

Quality analysis and category identification of rice based on the near infrared spectroscopy(NIRS)
LV Hui1;ZHANG Zheng-zhu1;WANG Sheng-peng1;QI Li2;LIN Mao-xian2

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

Study on the process parameters of centrifugal shelling of antarctic krill
ZHENG Xiao-wei;OUYANG Jie;SHEN Jian

..............page:183-185

Isolation and identification of yeast in the Mongolian cheese clots
WANG Wen-lei1;LU Yong-qiang1;SU Dong-hai2;WU Jian-xin1

..............page:149-151,155

Purification and distribution of molecular weight of soybean anti-cancer peptides
GE Xi-juan;ZHAO Cheng-bin;YANG Li-li;WU Fei

..............page:99-101,105

Research progress in technology and improvement of hot boning
ZHAO Hui-ping1;2;SUN Zhi-chang1;3;LI Yong-peng3;ZHANG Song-shan1;SUN Bao-zhong1;

..............page:406-409

Effect of lotus leaf extracts on freshness of chilled pork
YAN Wen-jie1;CUI Jian-yun2;MENG Li-hua1;LI Miao-xuan3;WANG Ran3;LI Xing-min2;

..............page:92-94

Changes of hygienic quality of starched pork during low-temperature preservation
ZHANG Jian-jun

..............page:340-342,372

Effect of high pressure treatment on the structure of bovine skeletal muscle tropomyosin
WU Yun-na;SHA Li-na;Gerelt

..............page:52-55,59

Optimal conditions of polyclonal antibody purification mediated by gold magnetic particles
ZHU Hong-lin;HU Yin;SHEN Guo-qing;JIANG Guan-xin ;Ministry of Agriculture;School of Agriculture and Biology;Shanghai Jiao Tong University;Shanghai 200240;China)

..............page:164-166

Study on cell disruption of complex enzyme of Blakeslea trispora
WAN Hong-gui;WANG Wen-jin;ZHANG Bo;WU Qi-ci;YUAN Jian-feng

..............page:276-278

Research progress in edible single cell protein
DONG Ting-ting1;ZHANG Bao-shan1;SUN Juan1;ZHENG Zhan-wei1;YAO Xiao-wei2

..............page:417-421

Functional properties of reaction products between oat proteins and glucans by wet-heated reaction
CHEN Shi-chao;QIAN Hai-feng

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

Research progress in histamine-producing bacteria and their control in food
YANG Jian;WU Zu-fang

..............page:384-387

Optimizing of coupled hot-air and microwave drying of tea camellia seeds by response surface analysis
CHEN Gui-fen;SONG Chun-fang;CUI Zheng-wei

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

Study on extraction technology of volatile oil from cortex phellodendri by supercritical carbon dioxide
HE Qing-yun1;ZHANG Yong-kang2;YAN Wen-bin1;LIU Wen-ping1;ZHANG Juan3;ZHANG Jun-sheng1

..............page:217-219,223

Optimization of supercritical carbon dioxide extraction of roselle seed oil using response surface methodology
WANG Peng;HAN Yuan-yuan;WENG Lian-jin;TANG Xu-chong;GENG Di

..............page:245-248

Development of the rapid detection strip for β-lactam antibiotics in dairy
LUO Xiao-qin;LIU Lin;LIU Wen-fang;CUI Yan-hu;YU Hou-mei

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

Study on stability of peroxidase in Chinese kale leaves
WANG Chen-chen1;DING Chao1;TANG Lei1;WANG Hai-ou2;MAO Zhong-gui1

..............page:70-71,312

Comparison of extraction method of flavor compounds from Cucumis melo CV Hetau
WU Zi-yan;HAN Yu-mei;JIA Di

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

Research progress in advancing sorbic acid and potassium sorbate’s effect in antisepsis
DING Wen-hui;LU Li-xia;XIONG Xiao-hui

..............page:410-412,416

Study on ultrasound degradation of chitosan and its clarification effect on mango juice
ZHANG Bin;XIE Guo-dan;DING Dan-li;YANG Bing

..............page:268-271

Effect of color retention treatments on the polyphenol oxidase activity in freezing-stored banana slices
ZHUANG Yuan-hong1;LIU Jing-na1;LIN Jiao-fen1;ZHUANG Xiao-he2;WU Yan-hui1;HUANG Jie1

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

Research progress in the fish flavor and product processing related with trimethylamine oxide
LI Jun-sheng1;YANG Jun2;YAN Liu-juan1;LAI Chun-hua1

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

Study on a disposable hydrogen peroxide biosensor based on Au-graphene-HRP-Nafion biocomposites modified screen-printed carbon electrodes
ZHANG Chun-mei1;YANG Xin2;WU Feng1;XIAO Zhi-jie1

..............page:317-321

Study on effect of two sodium phosphates on anti-coagulation properties of fresh pig blood
SHI Liu-cui1;CHEN Cong-gui1;CAI Ke-zhou1;LU Jin-feng2;SONG Gu-quan2

..............page:95-98

Optimization of Kombucha fermentation technology by response surface methodology
LI Xuan;CHEN Yi-lun;HUANG Li-mei;SONG Shan;ZHU Xiao-qing

..............page:152-155

Study on antioxidant activity of triterpenes from caculis of Schisandra Chinensis(Turcz.) baill
LI Bin;LI Yuan-su;MENG Xian-jun;XUE Xue;ZHU Li-jie

..............page:121-123,128

Optimization of xylanase production conditions by Thermoascus aurantiacus QS7-2-4 in solid state fermentation and the properties of xylanase
PANG Zong-wen;GUO Fa-mou;XU Yong;LIANG Jing-juan;PENG Xing;LU Wei

..............page:170-173,236

Drying kinetics and mathematical modeling of abalone during the hot-air drying process
JIA Min;CONG Hai-hua;XUE Chang-hu;XUE Yong;SUN Zhao-min;LI Jin-zhang

..............page:72-76,80

Study on fermentation dynamic of nuclease P1 produced by Penicillium citrinum
LIAO Ming-yi;CHEN Wen-li

..............page:180-182,316

Establishment of bacteria inhibition model by saponins in low-temperature sausage
WANG Yu-tian1;ZHANG Li-yan2;ZHANG Guo-ying2

..............page:117-120

Optimization of ultrasonic-assisted extraction of proanthocyanidins from mango seeds using response surface methodology
LΙU Xin;CHEN Wei-zhong;HAN Qin

..............page:227-231

Extraction of resveratrol from amur grape residue by cellulase enzymolysis and ultrasonication assisted organic solvent
QIAN Shi-quan;SHI Ya-zhong;WU Ya-hua;LI Shan-ju;SUN Lan-ping;XU Hui

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

Optimization of preparation and assay antioxidation of polypeptide from Antarctic krill
LI Ming-jie;JIANG Guo-liang;HE Jia-ming

..............page:279-282,301

Study on the limitation of GB method on detection of free mineral acid in vinegar
SHEN Yao1;SHI Na2;GAO Li-hua3;HOU Cai-yun1

..............page:326-329