Science and Technology of Food Industry 2012 Issue 4 Determination of 16 kinds of amino acid in infant formula milk powder by amino acid analyzer

Determination of 16 kinds of amino acid in infant formula milk powder by amino acid analyzer
LI Jing;SHU Sen;CHEN Wen-bin

..............page:64-69

Optimization of autohydrolysis of antarctic krill by response surface method
XUE Yong;ZHAO Ming-ming;WANG Chao;REN Yan;XUE Chang-hu

..............page:346-348,373

Research of technology on calcium lactate producing packed Tofu
WANG Yan1;ZHANG Hai-song2;ZHANG Qian2;*;HU Yun-lian2

..............page:315-319

Analysis of metabolic antagonists against Saprolegnia by antagonistic bacteria HJ010
LIU Jun;XIANG Cong;YUAN Xue-lin;WANG Yong-xing*

..............page:234-236,240

Separation,extraction and purification of safflor yellow in Sinkiang Carthamus tinctorius L.
YUE Yu-lian1;2;LI Yuan3;QI Xiao-hui2;HU Wen-zhong2;JIANG Bo2;ZHAO Chang-xin1;*

..............page:343-345,352

Isolation and preparation of quercetin from flavoids of lotus leaf by high speed counter-current chromatography
SHENG Da-cheng1;XIAO Wen-jun1;2;*;SHAO Yuan-yuan2

..............page:312-314,319

Research of the viscosity and conformation character of ASPS0 from Saposhnikovia divaricata(Turez.) Schichk
JIANG Shao-fen1;WU Le-qin1;DAI Jing-jing1;WANG Yan-li1;ZHANG Jing1;*;SUN Run-guang2;*

..............page:104-107,113

Gene isolation and characterization of a novel alkaline β-glucosidase with low molecular mass
MA Zhen-gang1;TANG Jing1;3;MA Shu-hua1;ZHANG Shi-heng1;JIA Jun-jie1;LI Tian1;ZHOU Ze-yang1;2;*

..............page:108-113

Study on HPLC and aniline process method in determination of xylan in beer
PENG Wei;YANG You-hui

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

Authenticity of Brassica honey based on liner successive project algorithm and near infrared spectroscopy
LI Shui-fang1;SHAN Yang2;*;YIN Yong3;ZHOU Zi3

..............page:89-91,96

Analysis on the security problems of dairy products and plicy recommendations
FENG Feng;WU Xun-bo

..............page:49-51,55

Identification of authenticity of Camellia oleif era seed oil by using synchronous fluorescence spectroscopy with support vector machines
SUN Yan-hui;WU Lin-sheng;WENG Chang-sheng;ZHANG Cuan;JIA Xiao-li

..............page:52-55

Spectrophotometric determination of urea level in wine
LIANG Xin-hong;YANG Da-guang;SUN Jun-liang;GUO Zu-feng;TANG Yu

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

Antioxidant activities of extracts obtained from Gypsophila oldhamiana Miq.
HUANG Hai-lan1;WANG Hai-yuan1;WANG Zong-hua2;SONG Shan-hua1;LI Wei-hua1;WANG Jing1;LI Ling-yan1

..............page:114-116,121

ji yu cas li lun de shi pin an quan gong ying lian de xie diao jue ce wen ti yan jiu
mu jing

..............page:44-47

Applied research of chitosan in processing of pressure lactone bean curd
ZHAO Xi-rong;WANG Shi-liang;DENG Cheng-kou

..............page:213-216,222

The comparison of antioxidant activity of polysaccharides extracted from Litchi by different ways
CHEN Wei-yun1;2;ZHANG Ming-wei2;*;WEI Zhen-cheng2;ZHANG Yan2;TANG Xiao-jun2;LIAO Sen-tai2;ZHANG Rui-fen2;DENG Yuan-yuan2;LI Wu2;ZHANG Ye-hui2

..............page:192-194,199

Rapid determination of ethyl carbamate in Chinese rice wine by HS-SPME and GC-MS
LIU Jun;XU Yan*;CHEN Shuang;ZHAO Guang-ao

..............page:60-63,69

Production capacity of γ-decalactone increased by using immobilized Yarrowia sp.
ZHAO Yu-ping1;2;XU Yan1;*;WANG Dong1

..............page:230-233

Optimization of natural medium for fermentation of Cordyceps militaris
XIE Chun-yan1;GU Zhen-xin2;*;GU Ying-juan2;ZENG Bo2;ZHANG Liang2

..............page:223-226

Effects of different treatments tomato-peel’s dietary fiber on short-chain fatty acids fermentation system in vitro
WU Hong-bin1;WANG Yong-gang2;LI Shuo3;ZHENG Gang4;WU Hong1;*;LIU Cheng-jiang1;GUO An-min1;WANG Jun-gang1

..............page:209-212,226

Cloning and expression of the neutral protease gene from Bacillus amyloliquefaciens BS5582 and characterization of the enzyme
WAN Yan-song;LI Yong-xian;ZHENG Fei-yun;LIU Chun-feng;LI Qi*

..............page:237-240

Mechanical behavior evolution of soy hull polysaccharide during the modified process with β-mannanase
LIU He;GUO Xiao-fei;LI Jun;ZHU Dan-shi;LI Jian-rong*

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

Effect of high pressure treatment on the model Maillard reaction system of casein-galactose
YU Pei;YU Shu-juan*;SUN Wei-wei

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

Application of electronic tongue on Douban discrimination
JIA Hong-feng1;ZHOU Ling-jie1;ZHANG Miao1;DENG Hong1;HE Jiang-hong1;PENG De-chuan1;ZHENG Jing-zhou2

..............page:177-179,183

Analysis of trace six 3-alkyl-2-methoxypyrazines evolution of Cabernet Gernischt during ripening
JIANG Wen-guang1;LI Ji-ming1;*;FAN Wen-lai2;XU Yan2;YU Ying1

..............page:163-167

Effect of soybean dregs dietary fiber on properties of crisp biscuit
LIU Yu;CHENG Jian-jun*

..............page:173-176

Study on the antimicrobial activity of tannin in Fraxinus rhynchophylla
NIU Ya-ping1;WANG He-bin2;LI Bing-qi1;LIU Hong1;*

..............page:200-201,204

Orthogonal array design tests for optimizing the preparation of caramel used in sauce
SHI Wen-hui;YU Shu-juan*;HE Shu-zhen

..............page:320-322,326

The extraction of different solubility protein in selenium enriched peanuts and the analysis of their antioxidant activity
ZHANG Zhuo;ZHAO Ping;GUO Jian;WANG Ya

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

Analysis of Allium tuberosum 18S rRNA gene sequence and significance in taxonomy
HOU Jin-hui;CAI Kan;FAN Ji-qiang;KONG Wen-gang Department;Xuzhou Institute of Technology;Xuzhou 221008;China)

..............page:258-260

Bacterial cellulose in Kombucha by pure cultures
ZHOU Yan;TAN Li-li;TANG Xin-yun*

..............page:255-257,260

Optimization of fermentation conditions for α-glucosidase using response surface methodology
CHEN Yan-juan1;YANG Xue-xia2;GAO Hong-liang1;CHANG Zhong-yi1;*

..............page:243-247

Study on purification of flavonoids from peanut shells based on Ca²⁺ chelating technology
TIAN Da-yong;YIN Hui-dan;FANG Bo*;HOU Xiang-qian

..............page:327-329,335

Study on preparation of low-caffeine tea by tea polyphenol solution treatment
ER Chao-juan1;WANG Hong-xin1;2;*;JIN Xun3;LOU Zai-xiang1;TIAN Hong-yun1;HE Xue-jiao1;WANG Peng1

..............page:265-268

Optimization of preparing pomegranate peel polyphenol liposome using response surface methodology and its quality evaluation
DU Dan-dan;LI Jian-ke*

..............page:294-298,303

Edible membrane preparation and application in sauce beef preservation research
WU Jing-wei;WANG Yu-tian*;ZHA En-hui

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

Optimization of ultrasonic extraction of flavonoids from black currant leaves by response surface method
ZHANG Zhi-kun1;YU Ze-yuan1;*;XU Ya-qin2;LI Xing-guo1

..............page:304-307,311

Demulsification of the emulsion from enzyme-assisted aqueous extraction of soybean oil by heating
WANG Wen-rui1;JIANG Lian-zhou1;2;ZHENG Huan-yu1;2;*;XU Hui2

..............page:285-287

Study on processing of hawthorn,apple and carrot compound juice
ZHOU Zhi-ming;ZHANG Hong-kang*

..............page:282-284,287

Optimization of γ-polyglutamic acid extraction conditions
JU Lei;MA Xia*;XU Yan-hao

..............page:299-303

Optimization of ultrasonic-microwave synergistic extraction of rapeseed protein
LU Xiao-hui1;2;WANG Wei-dong3;LI Chun-yang1;*

..............page:288-290,293

Effect of activated carbon on bitterness substances of litchi spirit
ZHAO Dan;ZENG Xin-an*

..............page:291-293

Effect of glycerol contents on functional properties of edible film based on soy protein-isolate
GUO Kuan;ZHANG Chao;ZHAO Xiao-yan*;MA Yue

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

Study on the processing technique of purple potato french fries
HUANG Hong-yuan;QIN Li-kang*

..............page:269-273,277

Optimize the application of dextranase in sugarcane mixture
HE Xiang1;ZHAO Zhen-gang1;*;YU Shu-juan1;Hirano Atsuya2

..............page:330-335

Study on removing cyst membrane of Guanxi pomelo
WU Ying;WANG Hai-ou*

..............page:336-338,342

New study on extraction and purification of tea saponin
WANG Jin-yuan;FEI Xue-qian*

..............page:274-277

Processing technology and packaging technology of fermented glutinous rice
ZHENG Zhan-wei;ZHANG Bao-shan*;SUN Juan;DONG Ting-ting

..............page:278-282

Study on hydrogenation of methyl levulinate into γ-valerolactone with heterogeneous catalyst
JIANG Long-fei;LIN Lu*

..............page:365-367,392

Optimization of the extraction of water insoluble dietary fiber from rapeseed hull
WANG Shun-min;XUE Zheng-lian;FANG Yu-shuang

..............page:308-311

Purification of total triterpenes from caculis of Schisandra Chinensis(Turcz.) Baill with macroreticular resin
MENG Xian-jun;ZHU Li-jie*;LI Bin;LI Yuan-su

..............page:339-342

Effect of short-term high-CO₂ treatments on soften physiology of table grape under controlled freezing point storage
ZHANG Ping1;LI Zhi-wen1;2;WANG Li1;REN Zhao-hui1;ZHU Zhi-qiang1

..............page:368-373

Comparative analysis of 8 elements in barley collected from A’ba sichuan Kashin-Beck Disease area
YANG Zuo-cai;PU Biao*;ZHANG Lu;HU Xu

..............page:390-392

Study on texture characteristic changes of cherry tomato during the shelf phase
HU Ya-yun;FU Hong-fei;KOU Li-ping

..............page:383-386

Effect of dense phase carbon dioxide pretreatment on drying cherry tomato
LONG Wan-rong;GUO Yun-han;ZHAO Cui-ping;WANG Zheng-fu*;HU Xiao-song

..............page:387-390

Effect of CaCl₂ treatment on postharvest physiology metabolism and quality of sweet cherry fruits
LAN Xin-zhe1;HU Wen-zhong2;*;JIANG Ai-li2

..............page:374-377

Report on the sales marketing of Japanese tea beverage in recent ten years
TU You-ying 1;TANG Wen 1;ZHANG Wei 1;YANG Zi-yin 2;DONG Fang 2

..............page:462-464

Research progress of apple pectin
SUN Li-jun;GUO Yu-rong*;TIAN Lan-lan

..............page:445-449

Research and analysis of phytosterol esters
LIU Hong-lei;MIAO Ming;JIANG Bo*;ZHANG Tao

..............page:434-437,441

Tannic acid and the progress of its application
SHI Shan-shan;HE Guo-qing*

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

Changes of organic acids content during the fermentation of mulberry wine
SHANG Jing-min1;MU Jing-xia1;MENG Qing-shan2;DENG Bo1;ZHANG Jia-rong1;SHI Tao-tao1;ZHAO Xin-jie1;*

..............page:241-242,247

Study on the determination of functional components in bamboo shoot shell extraction by gas chromatography-mass spectrometry
GAO Xue-juan;SUN Hong-nan;CHEN Jian;TAO Xiao-yun;SUN Ai-dong*

..............page:97-99,103

Research of the reconstructing consumer trust to food safety:From the perspective of regulating food operator
ZHAO Xue-gang;ZHOU You

..............page:458-461

Summarization on methods to select high-level erythritol-producing strains
LIU Yuan-yuan;ZHOU Zhi-jiang*;JIA Wei

..............page:454-457

Study on the influence of Nisin on the quality of yogurt
LI Hai-yan;QIAO Cheng-ya;GONG Guang-yu;LI Xiang-dong;MEI Fang

..............page:146-148,152

Effect of different treatments on water-holding capacity and water distribution of spiced beef using low-field nuclear magnetic resonance
ZHU Xiao-hong1;LI Chun1;HU Hai-tao2;YAO Zhong-feng3;DONG Xiao-guang1;LI Xing-min1;*

..............page:92-96

Effects of four phosphorus-free water holding agents on water holding capacity of Low Smoked Sausage
YAN Xiao-lei;HUAN Yan-jun*;SUN Dong-mei;ZHAO Ya-juan;XU Wei

..............page:360-364,382

Study on changes of volatile components in instant scallop before and after sterilization
LI Shu-hong1;ZHANG Hai-tao1;WANG Jie1;*;SONG Chun-feng2;LIU Ya-qiong1

..............page:117-121

Review on the development and application of peptide-element complexes
FANG Xi-juan;ZENG Qing-zhu*;ZHAN Yu;LIN Jin-ying;LIU Peng;GU Cai-qin;FAN Ya-ming

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

A comparative study of several antioxidants controlling the deterioration of palm oil for frying
FAN Zhi-xiong;LIU Yuan-fa;TAO Tao;SUN Peng;WU Hai-tao;LU Lu;FAN Liu-ping*;LI Jin-wei

..............page:357-359,377

Qualitative and quantitative analysis of V-type amylose-alcohol complexes
LIU Yan-qi;XIAO Xin-xin;ZHENG Miao-miao;LI Hong;SHEN Rui-ling;YANG Liu-zhi

..............page:132-134

Determination of mineral elements of Zanthoxylum bungeanum Maxim.by the method of ICP-OES
NING Jian-gang1;WEI Yong-sheng2

..............page:73-75

Study on effect of Porphyra extract on blood pressure in spontaneously hypertensive rats
WANG Ya1;UMEKAWA Hayato2;CAI Jian-rong1;LUO Lin1;DING Qing-zhi1

..............page:393-395

Taste characteristic,antioxidant and antimicrobial activity of Maillard reaction products of different molecular weight distribution
LIU Ping;HUANG Mei-gui;ZHANG Xiao-ming*;JIA Cheng-sheng;XIA Shu-qin

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

Study on properties and thermodynamics of myrosinase from red radish
RUAN Si-yu1;JING Pu1;2;*;DONG Ying1

..............page:149-152

Study on the detection in the components of lactoperoxidase system in yak milk and thermodynamics of lactoperoxidase
CHENG Jin-ju;MA Ying*;LI Hai-mei

..............page:138-141

Discussion of the question on the cooked food of vacuum PRE-cooling machine
FAN Lei1;LI Bao-guo1;SU Shu-qiang2;LEI Hai-bin2

..............page:402-405

Effect of different factors on lipase activity in Pine Pollen
LIU Rui1;XIE Lin-lin1;LIU Zhi-he2;WANG Tong2;SHI Li-hua2;GENG Yue1;*Co.;Ltd.;Yantai 264006;China)

..............page:202-204

Research progress on function component detection of jujube date
WANG Rong-zhen1;ZHAO Zi-qing2;LIN Qin-bao2;*;YANG Fei3;YUAN Chao2

..............page:423-426

Overveiw of research on edible protein as delivery carriers for nutrients
YU Yu;LIU Chen-guang*

..............page:438-441

wei sheng bu :2015 nian di qian ji ben wan cheng xiang guan shi biao zheng he he fei zhi

..............page:461

Effect of high pressure carbon dioxide on changes of color and myoglobin in beef sirloin
YAO Zhong-feng1;LI Xing-min2;LIU Jie-jie1;YAN Wen-jie3;LI Kai-xiong1;*

..............page:142-145

Anthocyanidin stability of small berry during the processing
XU Yan;YU Ze-yuan*;LI Xing-guo

..............page:442-444,449

Separation and purification of endo-β-1,3-glucanase producing by Schizophyllum commune Fr.
CHANG Xiao-jie;ZHENG Bi-sheng*;ZHAO Xin

..............page:227-229,233

Changes and the relationship of inosine-5’-monophosphate and biogenic amine of chilled pork during storage
YAO Zhen-le1;LIU Guo-qing1;*;YAN Wei-min2;XIE Ke1;GAO Chao1;ZHU Ming1

..............page:184-187,191

Study on determination method of sulforaphane in broccoli by HPLC
GU Ying-juan;ZHANG Liang;ZOU Yu;CHEN Zhi-gang;HAN Yong-bin;GU Zhen-xin*

..............page:80-82,85

The main nutrient content and distribution of sweet sorghum stalks
LI Ji-xin;ZHAO Zhi-yong;WU Dong-mei;WANG Ji-liang

..............page:400-401,409

Selection of the raw materials and the influence to the texture by making baked high soy protein nutrition bars
JIN Yu-cong;YANG Xiao-quan*;GUO Rui

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

Study on enzymatic browning control of polyphenol oxidase for Chinese jujube
NI Wen-bing;TONG Jun-mao*

..............page:205-208

Purification,separation and structural properties analyses of laminaria japonica fucoidan
LOU Cui1;2;TANG Shun-qing2

..............page:135-137,141

Mechanism analysis on the water transfer during the process of differential pressure explosion puffing for fruits and vegetables
ZHU Kai-ding;CHEN Hai-feng;DOU Dan;LI Jiu-liang

..............page:83-85

The enhanced mode in SERS detection of food-borne bacteria
WANG Peng;YAO Wei-rong*

..............page:427-429,433

Effect of carnosine on aroma compounds generation from Maillard reaction of ascorbic acid and cysteine
LIU Ying-xuan;YU Ai-nong;XIAO Ru-lan

..............page:122-127,131

Detection and analysis of major fatty acids in the seed oil of eight different grapes
ZHANG Yun-tao1;2;YU Shou-neng1;KONG Wei-fu1;*;ZHENG Zhan-wei2;Yantai 264670;China;2.College of Food and Nutritional Science;Shaanxi Normal University;Xi’an 710062;China)

..............page:86-88

Effect of glucosyl-β-cyclodextrin addition on bread quality
YUAN Sheng-nan;WANG Jin-peng*;MA Shi-long;JIN Zheng-yu;XU Xue-ming

..............page:153-155,159

Study on the morphological and rheological properties of starch separated from four sorts of lotus roots
QIAN Wen-wen;LI Shuai;WANG Chun-hui;YAN Shou-lei;LI jie;WANG Qing-zhang

..............page:195-199

Review on improving the biological control efficacity of postharvest fruits with antagonistic yeast cultivated with culture added elicitors
LIU Zhou-yang1;ZHANG Hong-yin2;*;CHEN Ke-ping1

..............page:450-453,457

Study on the structure characterization and properties of octenyl succinate anhydride-modified sago starch
ZHOU Xue;ZHANG Ben-shan*

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

Purification of sodium alginate by ceramic membrane and the determination of molecular weight
TIAN Hong-yun1;WANG Hong-xin1;2;*;HUANG Zhi-feng3;WANG Yuan-hui1;DAI Yi-xing1;QIN Xiao-juan1

..............page:168-172,176

Mechanisms of lactic acid bacteria as antifungal biopreservative and expectation of its prospects
CHENG Ni-ni

..............page:430-433

Comparison of the optimum conditions about the microwave extraction of α-acid in different varieties of hops
LIAN Wen-qi;YUN Jian-min*

..............page:261-264,268

Review on advance of plant growth regulators in fruits
SHI Xiao-mei;JIN Fen*;HUANG Yu-ting;DU Xin-wei;WANG Jing*

..............page:417-422,426

Optimization of solid state fermentation using response surface methodology for milk-clotting enzyme production by Mucor pusillus
LI Zhuo-lin1;SHAO Shu-juan1;2;LI Tie-zhu1;SUN Yue3;LI Yu-qiu1;WANG Jing-Hui1;ZHENG Li1;4;YANG Zhen-nai1;2;4;*

..............page:248-254

Research status of microwave heating flour products
WANG Chun-xia;ZHOU Guo-yan;HU Xiao-liang;ZHAN Bo

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

Optimization of medium components and culture conditions for Bacillus pasteurii
ZHU Wen-kun1;2;LUO Xue-gang2;*

..............page:217-222

Effect of pressure cooking on in vitro carbohydrate digestion properties of five starchy food materials
LIANG Xiao-li1;FAN Zhi-hong1;WANG Shu-yin1;WU Wei2

..............page:396-399,405

Analysis of phthalate esters residue in the tissue of cultured fishes
MA Bao-hua1;WANG Zhao-mei2;*;LI Na2;HU Dong-sheng1;CHEN Jun-sheng2;ZHANG Hui-min2

..............page:56-60

Study on the quality change of apricot kernels during storage
REN Si-chen;SHEN Xiao-xi;LI Bian-sheng*;RUAN Zheng;ZENG Qing-xiao

..............page:378-382