Science and Technology of Food Industry 2012 Issue 7 Screening coenzyme Q<sub>10</sub>high-yielding strain with double resistance screening label

Screening coenzyme Q₁₀high-yielding strain with double resistance screening label
YIN Peng;WEI Bao-dong

..............page:150-153

Correlation analysis among content of sulfur dioxide,antioxidant activity and TBA in beer treated with forced-ageing
SUN Gui-fang;ZHAO Hai-feng;ZHAO Mou-ming

..............page:49-51,54

Study on textural characteristics of jelly formulated with κ-carrageenan-MBG compound gel
WANG Yong-zhi;LAI Fu-rao;WU Hui

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

Study on ultrasonic extraction technology of total flavonoids from Anemone tomentosa
YANG Lin;YU Ai-hong;SHAO Wen-bin;LIN Peng;QIAN Jiao-ling

..............page:244-246,250

Study on effect of acylation on thermal properties of kidney bean(Phaseolus vulgaris L.)protein isolate
MA Wen;YIN Shou-wei;TANG Chuan-he;YANG Xiao-quan

..............page:92-95

Study on the pretreatment of bagasse with liquid hot water
YAN Qun-shan1;HUANG Fu-bang1;WU Shu-bin1;LIU Li-guo2;YANG Wei2

..............page:260-263

Study on optimization of water-soluble dietary fiber extraction process from Hetao muskmelons peel by response surface methodology
LI Hao-qiu;WANG Guo-ze;SUN Xiao-yu

..............page:254-256,259

Study on optimization of ultrasonic-assisted extraction of alkaloids from Sophora alopecuroides by response surface analysis
XIANG Yan-hong1;WANG Hao-yun2;YANG Ming-jun1;WANG Yong-gang1;LIU Xiao-feng1;

..............page:275-278

Recombinant expression and optimization of pro-transglutaminase gene in Escherichia coli
WANG Kun;YANG Hui-lin;WANG Bin;PAN Li

..............page:181-183,187

Study on public policy formulation model of food security based on public evaluation
WANG Bin;WEI Jiang-hui

..............page:333-335,378

Effect of emulsion ingredients on the oil-in-water emulsions characteristics
WANG Chun-ling;MENG Xiang-chen

..............page:329-332,400

Physicochemical and functional properties of the peptide prepared by compound enzymatic hydrolysis of rice residue
HUANG Sheng-fang;DU Yan-xue;XIONG Hua;DOU Xiao-feng;JIANG Yan;WANG Shen-qi

..............page:75-79

Study on color keeping effect during low sugar loquat processing
ZENG Ting-ting;ZHANG Li-yan

..............page:287-291

Effect of probe ultrasound on the aging process of Chinese rice wine
CAI Ming-di1;LI Bian-sheng1;CHEN Xi1;RUAN Zheng1;WANG Rui-jun2

..............page:63-66,70

Study on the splash of vacuum cooling process and avoiding splash
FAN Lei1;LI Bao-guo1;LEI Hai-bin2;SU Shu-qiang2

..............page:127-129

Study on removing cadmium in glycosaminoglycan from Pinctada martensii by adding modified chitosan
YI Mei-yan;FAN Xiu-ping;WU Hong-mian;HU Xue-qiong

..............page:105-107,111

Exploration into the enzymatic mechanism of α-transglucosidase
HUANG Jin-lian;HUANG Xiu-juan;ZHONG Zhen-sheng

..............page:108-111

Optimization of microwave-assisted extraction of total flavonoids from Cornus officinalis seed by response surface methodology
LIU Rui-lin;ZHAN Han-ying;ZHANG Zhi-qi

..............page:228-231

Study on isolation and antioxidation activity of oligopeptides from Pinctada fucata muscle
WU Yan-yan1;SHANG Jun1;2;LI Lai-hao1;YANG Xian-qing1;TIAN Qian1;3

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

Study on antimicrobial effect of different bacteriostatic agents on Shewanella sp
GAO Ying;LOU Yong-jiang

..............page:88-91,95

Screening,identification and fermentation conditions optimization of Trichoderma viride in producing laccase
WU Xiao-dan1;2;XU Er-ni2;3;LIU Yu-huan1;3;RUAN Rong-sheng1;3

..............page:165-169

Purification and identification of Nisin produced by Lactococcus lactis in plateau yogurt
DU Kun1;2;CHEN Jin-ping1;SU Feng-xian3;CHEN Xue1

..............page:169-171

Three-dimensional numerical simulation for air-blast cooling process of ham
CHANG Zhi-juan;ZHANG Pei-qi

..............page:52-54

Simultaneous removal of pigment and protein in crude Cordyceps polysaccharide by resin
XIAO Jie1;2;YAO Ling-yun1;2;SUN Jian1;2;WANG Xiao-dong1;YUAN Xiao-fan1;ZHAO Bing1;

..............page:236-239,243

Study on purification of Rhodomyrtus tomentosa pigment by macroporus resin colum chromatography
ZHANG Shao-min;ZHAO Mou-ming;CHEN Wen-fen

..............page:240-243

Study on optimization of extraction technology for pumpkin pulp polyphenol by response surface method and its antioxidant activity
GUO Tao1;MA Chong-hua2;WANG Ya1;ZHOU Shang-zhen1;LIU Hui-cui1;ZHAO Chun-meng1

..............page:315-318,396

Study on the analysis of emulsifying properties of protein in soy sauce residue
ZHANG Xing-mao;WU Hui;LAI Fu-rao

..............page:67-70

Study on protecting color technology of green peppers during curing
GAO Wei-min1;2;KAN Jian-quan1;2;CHEN Ke-wei1;2;WANG Wei1;2

..............page:232-235

Study on optimization of ultrasound-assisted extraction of phenolic compounds from walnut leaf by response surface methodology
WANG Mao-sheng1;LIANG Jun-yu2;GAO Ying2;SHI Jian-jun2

..............page:311-314

Correlation analysis among physicochemical indexes in Cantonese cured meat on sale
ZHANG Xue-jiao1;2;TANG Dao-bang2;XIAO Geng-sheng2;XU Yu-juan2;WU Ji-jun2;JIANG Ai-min1

..............page:82-85

Study on content and antioxidant activity of anthocyanins from different maturity of Northcountry bilberry fruits
LV Chun-mao1;YANG Hong1;MENG Xian-jun1;LI Ying-chang2;BAO Jing1

..............page:130-134

Mutation and screening for high yield Actinobacillus succinogenes
LIN Ri-hui1;HUANG Xin-lin1;HUANG Wen-qin2

..............page:161-164

Study on isolation,identification of Bacillus amyloliquefaciens producing chymosin and enzyme properties
ZHANG Wei-bing1;2;3;GAN Bo-zhong1;2;3;LIANG Qi1;2;3;MI Lan1;2;3;ZHANG Yan1;2;3

..............page:172-176,180

Isolation and identification of a Bacillus strain and its application in fermentation of soy sauce residue
WANG Hong-tao;LUO Li-xin;ZHANG Shi-wei

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

Study on extraction of polyphenoloxidase and enzyme distribution on different shrimps
WU Liang-liang1;YANG Hui-cheng2;LIAO Miao-fei2;ZHONG Ming-jie2;HAO Yun-bin2;ZHENG Bin2;

..............page:55-57,62

Preparation of egg white protein emulsion sausage
WANG Ke1;2;ZHOU Ling2;WANG Xue-rong2;

..............page:251-253

Study on identification of volatile compounds from dried embryo of Dictyophora Echinovolvata Zang,Zheng et Hu
HUANG Ming-quan1;2;SUN Bao-guo2;TIAN Hong-yu2;LIU Yu-ping2

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

Effect of ultrafiltration soybean peptide on immune function of mice
FU Xiao-yi;LI Bo-qun;ZHANG Shi-ying;YAO Lei

..............page:375-378

Study on optimization of microwave-assisted extraction of polysaccharide from Lycium barbarum and research of its antioxidizability
QIU Zhi-min;RUI Han-ming

..............page:220-223,227

Determination of mogroside V in liquor by HPLC
CAO Yu-fa;XU Yan;LI Jian;JIANG Xue

..............page:350-352,357

Preparation process for rana skin collagen peptide
WANG Chang-zhou;QIU Fang-ping;FANG Tian-qi;JI Xiao-feng

..............page:309-310,314

Review on cholesterol oxidation products in animal foods
RUAN Guang-feng;FAN Zhi-hong

..............page:431-434

Research progress in exaction and purification methods,bio-activities,relationship between structure and function of Lentinan
XU Xiao-fei1;2;YAN Hui-dan1;LUO Zhen2;ZHANG Xue-wu1Company LTD.;Guangzhou 510665;China)

..............page:435-439,443

Study on water loss of green cabbage under different relative humidity
TAN Wan-li;TAO Le-ren;LI Juan;DONG Xiao-liang;WANG Yong-hong

..............page:368-370,374

Effect of ionic liquid pretreatment step on acid hydrolysis of two high crystallization polysaccharide
LI Na;WANG Zhao-mei;XIAO Kai-jun

..............page:302-304,308

Research progress in probiotics cheese
WANG Shao-jun1;ZHANG Tie-hua1;LIANG Hai-yan1;MA Jian-jun2;

..............page:401-405

Present status and prediction in numerical simulation of pabular and pharmaceutical freeze drying
ZHAN Bo;ZHOU Guo-yan;CAO Bin-hong;WANG Wei-yue

..............page:414-417

Study on removal of caffeine from tea with microwave-assisted cycle extraction
LI Jing;LOU Zai-xiang;WANG Hong-xin

..............page:294-297

Study on the acid production characteristic of lactobacillus preparation used in pickles’ fermentation
LI Wen-ting;CHE Zhen-ming;GONG Li;ZENG Liang;MAO Ting

..............page:135-138

Extraction and application of cosmetology function substance in the eggshell membrane
LI Xin1;2;ZHAO Yan1;2;LI Jian-ke1;2;TU Yong-gang3

..............page:427-430

Study on protein degradation rules during soy sauce koji-making
OUYANG Shan;FENG Yun-zi;XU Huan-huan;CUI Chun;ZHAO Mou-ming

..............page:195-197,339

Quality assessment of essential oils of Citrus Grandis peel obtained by different extraction methods
FAN Rong1;ZENG Xin-an1;GUAN Xin2

..............page:202-205

Effect of n-3 PUFAs on mental and retina disease in middle-aged and elderly
ZHANG Yu-quan;ZHOU Sheng-min;JIANG Yuan-rong;SHEN Li-zhen;XIA Shu-hua;LIANG Jun-mei

..............page:453-456

Study on structure and complex effect of Xanthan gum
SHANG Fei-fei1;WANG Qiang2;ZHAO Xue-ping2;WU Li-yu2;QIU Hou-yuan1;

..............page:440-443

Effect of lactic acid bacteria inoculated on sensory quality and nitrite concentration of pickles
YUAN Ya;CHI Jin-ying;HUANG Dan-dan;ZHAO Shan-shan;ZHANG Qiu-xiang;CHEN Wei

..............page:119-122,126

Study on immobilization of phospholipase A₁ by sodium periodate oxidation
YU Dian-yu1;2;MA Ying1;LIU Jing2;ZHANG Jia-ning2;LI Lin1

..............page:188-190,205

Study on processing technology of Litopenaeus vannamei by microwave
CHI An-ying1;JI Hong-wu2;HUANG Yan-ling1;LAN Wei-bing1;MENG Ling-yu1

..............page:206-210

Study on cumin essential oil and roasted cumin essential oil
CHEN Jian-hua1;2;WEI Mao-shan3;LI Zhong1;WENG Shao-wei2;Flavour Co.;Ltd.;Kaifeng 475502;China)

..............page:322-326

Study on content determination and ultrasonic extraction techniques of total flavones from the dried fruits of Canarium album
QU Zhong-tang1;WANG Guang-li2;XIANG Zhao-bao2;ZHANG Yang2

..............page:291-293,297

Preparation and application of composite immobilized acid urease enzyme membrane
LV Yuan-yuan;TIAN Ya-ping

..............page:177-180

Effect of freezing and frozen storage on the rheological properties of frozen dough and texture properties of Tangbao
LI Jie-ping;YANG Na;XU Xue-ming

..............page:71-74

Determination of 28 kinds of organochlorine and pyrethoid pesticides residues in rice by GC-ECD
NIE Kun

..............page:347-349

New issues of rural food safety and some reflections
WU Wen-han;SUN Xue-an;TANG Xiao-chun

..............page:397-400

Application of supercritical carbon dioxide drying in food processing
LIU Shu-cheng1;2;ZHANG Chang-song1;2;ZHANG Liang1;2;JI Hong-wu1;2;ZHANG Chao-hua1;2;DENG Chu-jin1;GAO Jia-long1;2

..............page:410-414

Research progress in fruit and vegetable preservative of Chinese herbal medicine
LIU Ya-ling;ZHENG Yan

..............page:449-452

Optimization on processing technology of wild guava vinegar
TANG Qing-yan1;LIN Qi1;LI Yong-ping2;

..............page:211-215,219

Effect of starch content in corn gluten meal on heat treatment
WANG Xiao-jie;ZHENG Xi-qun;LIU Xiao-lan;LIU Jun

..............page:143-145,157

Study on preparation of diacylglycerol rich in α-linolenic acid from Linseed oil and glycerol by lipase catalyzed synthesis
LIU Yan-feng;HUANG Hui-hua

..............page:216-219

Effect of Sta-Fresh fruit wax on postharvest quality of Xinjiang ’Xiaobai’ apricots
CHENG Lin-lin;GUO Fu-yang;XIAO Li-mei;WANG Ji-de;WU Bin

..............page:371-374

Research progress in application of chemometrics in food analysis
SUN Ling-xia1;2;CHEN Jin-ping1;ZHAO Gai-ming2;LI Miao-yun2

..............page:444-448,452

Determination of monosaccharides and oligosaccharides in figwort root by ion chromatography
XIONG Jian-fei1;ZHOU Guang-ming1;HE Qiang2;XU Li1;ZHANG Lei1;WU Li-min1;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;Chongqing 400715;China;2.Key Laboratory of Three Gorges Reservoir Region’s Eco-Environment;Ministry of Education;Chongqing University;Chongqing 400045;China)

..............page:340-343

Effect of postharvest heat treatment on color of cucumber
YIN Hai-jiao;YANG Zhao;CHEN Ai-qiang;ZHANG Na

..............page:364-367

Study on optimization of ultrasonic assisted extraction of polysaccharides with anti-oxidant activities from Tricholoma matsutake
GAO Qing;YOU Li-jun;ZHAO Mou-ming

..............page:298-302

Study on main taste compounds and quantitative descriptive analysis of taste in green tea infusion
JIN Xiao-fang1;2;LUO Zheng-fei1;3;TONG Hua-rong1;

..............page:343-346

Research progress in detection techniques for foodborne pathogen
HOU Jin-hui;CAI Kan;FAN Ji-qiangDepartment;Xuzhou Institute of Technology;Xuzhou 221008;China)

..............page:387-392

Thermal stability and impacting factors of anthocyanins
DONG Nan1;LEI Dan-dan1;LIU Jia1;ZHAO Guo-hua1;2;

..............page:393-396

Effect of different kinds of modified tapioca starch on the qualities of chicken sausage
CHANG Yang;WANG Peng;XU Xing-lian;JIANG Shan-shan

..............page:58-62

Study on enzymolysis extraction of red bean peptide from red bean powder by Protex 6L
LIU Qi1;JIANG Lian-zhou1;2;LI Yang1;2;WANG Mei1;WANG Sheng-nan1;QI Bao-kun1

..............page:191-194,210

Development of condiment with phaeophyta oligosaccharide
SHEN Zhao-peng1;HU Zeng-miao2;LIU Pei1;ZHAO Lin1;GAO Xiao1;JIANG Xiao-lu1;Rongcheng 264309;China)

..............page:305-308

Study on hydrated degumming progressing of peanut oil
WU Ke-gang1;ZHANG Wen2;CHAI Xiang-hua1

..............page:257-259

Study on purification of citric acid by supercritical fluid chromatography
LV Hui-sheng;MO Xu-fei;ZHANG Min-hua;YANG Miao

..............page:271-274,278

Research progress in polyunsaturated fatty acids
SUN Xiang-yu;GAO Gui-tian;DUAN Ai-li;GU Hao-feng;LI Bing;XUE Qian

..............page:418-423

Study on antibacterial activity of essential oil and D-borneol from leaves of Cinnamomun burmannii B1
WU Shao-yun1;SU Jian-yu2;SHI Lei1;2;LI Lin2

..............page:85-87

Study on expression,purification and enzyme activity of Clostridium bolteae ATCC BAA-613 D-tagatose 3-epimerase
CHU Fei-fei1;MU Wan-meng1;XING Qing-chao1;ZHOU Liu-ming2;ZHANG Tao1;JIANG Bo1;

..............page:198-201,392

Effect of antioxidants on lipid degradation of Chinese cured meat during the refrigeration(0℃)storage
YANG Jia-yi;WANG Guo-dong;YANG Jia;LI Hong-jun

..............page:327-328,382

Optimization of extraction of soluble dietary fiber from apple pomace by response surface method
DING Chen-yang1;HAN Shun-yu1;SHENG Wen-jun1;MAO Qiu-dan1;ZHANG Jun2

..............page:266-270

Effect of tryptophan on spatial learning ability and hypothalamus monoamine neural transmitter of depression model mice
YANG Bao-juan;ZHU Jian-jin;XIN Lin;HU Shao-ming

..............page:379-382

Study on probiotic properties of Lactobacillus acidophilus and Bifidobacterium
TIAN Fen1;CHEN Jun-liang2;NIAN Jing-qi1;HUO Gui-cheng1;

..............page:139-142

Study on hypolipidemic effect of water extracts of chaya tea
LIU Yang;YU Yan-bo;FAN Dai-chao;ZHOU Cai-qiong

..............page:383-386,409

Design of terminal based on embedded Linux in beef carcass quality measurement system
LIU Chao-chao;PENG Zeng-qi;SHEN Ming-xia;CHEN Qi-liang;LIANG Lin;WANG Wei;WU Hai-juan;CHEN Shi-jin

..............page:336-339

Study on refinement technology of high acid valued squid oil
YANG Xiao-ke1;LI Xiao-lin1;BU Ying2;HU Zeng-miao2;WANG Peng1;

..............page:279-281,286

Research progress in solid phase extraction-liquid chromatography on food testing
SUN Qian;WANG Bao-wei;CHEN Miao-lu

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

Study on rheological properties of superfine-smashed salt-baked chicken bone paste
CAI Rui1;ZHOU Hou-yuan1;LI Bian-sheng1;RUAN Zheng1;GUO Wei-bo2;LIN Guang-ming2

..............page:112-114,118

Study on processing technology of crunchy lotus seed
HUA Han-wei;ZHAO Chun-mei;WANG Qing-zhang;YAN Shou-lei;LI Jie

..............page:264-265,270

Simultaneous determination of chlorpyrifos,quintozene,fenvalerate and deltamethrin in bamboo shoots by gas chromatography
TANG Fu-bin1;ZHONG Dong-lian1;XU Yu-xiang2;SHEN Dan-yu1;NI Zhang-lin1;MO Run-hong1;YUAN Xin-yue2

..............page:362-363,405

Elimination effect of kiwi fruit extract on nitrite in meat products
HAO Jiao-min1;LI Hua-qiang1;YANG Zhen-ping2

..............page:115-118

Study on antioxidant ability of Maillard reaction products of xylose and glycine
GUO Li-ping;WANG Feng-wu;LIU Cui-cui

..............page:79-81

Study on biosorption of Cr⁶⁺by celery residue
DU Lei

..............page:146-149,153

Analysis and determination of components in the fruit body of Collybia albuminosa
ZHANG Ling-zhi;CHEN Jian

..............page:358-361

Optimization of protein extraction from adzuki bean residues by response surface methodology
ZHANG Bo;HUANG Ying;XUE Wen-tong

..............page:247-250

Study on preparation and properties of fucoidan degradable packaging film
YE Hong1;ZHOU Chun-hong2;WANG Xiao-qing1;ZENG Xiao-xiong1;ZHAO-Ming1;JIANG Sheng-jie1

..............page:319-321,326

Optimization of curd process for low-fat cheese fermented by Lactobacillus acidophilus
ZHAO Rui-xiang;GE Xiao-hong;ZHAO Li-li;NIU Sheng-yang;LU Si-hai

..............page:158-160,164

yi cha yi hua zhan lue , cu jin zhong guo shi pin guo ji mao yi fa zhan
tang ren cheng

..............page:45-48

Study on extraction conditions and structure identification of total flavonoids in tea(Camellia Sinensis)seed
WANG Hua-qing;LI Qi-hong;ZHENG Tie-song

..............page:282-286

Study on association between sensory evaluation and instrumental analysis of the Cantonese moon cakes’ paste filling
WANG Yu-niu1;LI Bian-sheng1;RUAN Zheng1;ZHU Zhi-wei1;ZHANG Yan-jie2;WU Hai-xiong2;XU Xi-lin1Co.;Ltd.;Zhongshan 528437;China)

..............page:96-99,104

Study on influence on microorganism and proteolysis of cheese model containing Lactobacillus plantarum
MO Bei-hong1;ZHAO Jian2;MIAO Jun-li1;CHEN Wei2

..............page:100-104

Development of high moisture extrusion technology
LIU Zhi-dong;CHEN Xue-zhong;HUANG Hong-liang;CHEN Shuai;LI Ling-zhi;LIU Jian

..............page:424-426,430

Optimization of fermentation conditions of xylanase from thermophilic bacterium Geobacillus sp.PZH1
LIU Pei-pei;CHEN Xue-min;WANG Shi-feng;ZHANG Bo

..............page:154-157