Science and Technology of Food Industry 2012 Issue 8 Study on the polyphenol extraction in tea of microware and β-CD collaborative and its antioxidant

Study on the polyphenol extraction in tea of microware and β-CD collaborative and its antioxidant
LI Zhi-ying;LI Guo-ping;MA Li

..............page:201-203,214

hui wang guo qu , shi wei liao geng hao de wei lai quan wei zhuan jia jie du 2011 nian shi pin an quan re dian
wang zuo

..............page:45-47

si shui yin liao jian kang shui gan jue
yang hai yan

..............page:48

Optimization and comparative study of extraction of polysaccharides from offcuts of Flammulina velutipes by microwave and hot water
WANG Li-wei1;GUO Xu-ying1;CHEN Liang-cheng2;YU Xiu-jian1;LI Li-kun1

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

Study on biological peptide preparation from rice dreg protein by enzymatic hydrolysis and its antioxidative activity
QU Wen-juan1;MA Hai-le1;JIA Jun-qiang1;PAN Zhong-li2;3

..............page:183-188

Effect of modified atmosphere bag and ethylene desorption agent on quality in peach during hyo-on storage
DENG Chao;SHEN Jiang;LIU Xing-hua;QI Han-fei;LI Chao

..............page:363-365

Study on the cultivable bacterial community structure and amylase in Huangtai Liquor Daqu
CHEN Lin1;ZHAO Zhi-rui3;WANG Fei1;REN Di-feng1;*;LI Zu-ming2;*;BAI Zhi-hui3

..............page:232-235,238

Freezing point of Xinjiang red globe grape during the storage period
FENG Yue-yue1;LI Xi-hong1;*;SHAO Chong-xiao2;LIU Hai-dong3 Preservation Technology Co.;Ltd.;Tianjin 300457;China;3.Lvxin Low Temperature Technology Co.;Ltd.;Tianjin 300457;China)

..............page:356-358,373

Study on composite antibacterial agents for Listeria monocytogenes
PAN Li-hua;LIU Zhu-qing;YU Hui;CHEN You-liang*

..............page:344-347,362

Optimization and analysis of β-glucosidase production by Aspergillus oryzae in liquid cultures using response surface methodology
ZHU Jing1;WANG Qing-yan1;2;LIU Yan-jing2;SHE Nai-kun1;CHEN Gui-guang2;LIANG Zhi-qun2;*

..............page:215-218

Study on the optimal extraction of anthraquinone from Aloe by response surface methodology
ZHANG Shuang;LI Yan*

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

Effect of nitrogen concentrations on growth and protein content of heterotrophic microalgae
LI Xing-rui;WANG Wen-rui;ZHANG Yong-kui*;ZHANG Peng;XIE Tong-hui;LIANG Bin

..............page:222-224

Research progress on the detection method of Candida albicans
OUYANG Ke-pei1;2;3;4;LIU Sheng-feng2;3;XIAO Jin-wen2;3;LI Ying-guo2;3;LI Hong-jun1;4;*;HE Zhi-fei1;4

..............page:420-423,427

Review on analysis of volatile flavour components in sauce
MIAO Zhi-wei;GUAN Wei;LIU Yu-ping*

..............page:390-394,397

Development of sensory evaluation in food science
ZHU Jin-hu1;2;HUANG Hui1;LI Lai-hao1;*

..............page:398-401,405

Comparison of nutritional components for goat milk,cow milk and human milk
GU Hao-feng;ZHANG Fu-xin*;LIANG Lei;SUN Xiang-yu;ZHANG Yi

..............page:369-373

Research of the biochemistry compositions of three kinds of brick tea
LAI Xing-fei;BAI Zhen;LI Zhi-fang;HUANG Ya-hui*

..............page:374-376,379

Low temperature rapid preparation of nano-selenium with water bath in the presence of sodium alginate as soft template & characterization
WU Yong-jun1;2;NI Yong-hong 1;*

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

Design of jujube vinegar based on submerged vinegar fermentation factory production
ZHENG Zhan-wei;QI Chun-yan;ZHANG Bao-shan*

..............page:299-304

New method for quick determination of sulfite in food
MA Zhan-ling;GU Jia-li;ZENG Ling;LI Jian-rong*

..............page:72-74

Ultrasonic assisted extraction pectin from fresh sweet orange residue
MA Ya-qin1;2;WU Hou-jiu1;*;ZHOU Zhi-qin2;SUN Zhi-gao1;WANG Hua1

..............page:287-290

Optimization of the extraction technology of total flavonoids from leaves of Santalum album L.by orthogonal experiment
YU Wen-xin1;ZHUANG Man-xian2;LIN Li2;*;DENG Rui-yun2;PENG Li-shi2 LI Li-yue2

..............page:284-286

Comparison of flavour components among different white sufu brands
JIANG Li-ting;LI Li*

..............page:99-104,120

Screening low-viscosity strains of lactic acid bacteria in fermented goat milk
WU Su;ZHANG Fu-xin*;SU Tong;QIAO Xing

..............page:207-210

Analysis on flavonoid O-methyltransferase activity in Ginkgo by high performance liquid chromatography
ZHONG Yue-ming1;ZHANG Chuan-li2;CHEN Peng1;*;SHEN Dan-hong1;WU Qiu-yue1;ZHOU Chang-yuan1

..............page:95-98,116

Study on the optimum conditions of the hydrolyzation of potato protein by papain
GAO Dan-dan;XU Ji-ping;LI Zhen-zi

..............page:267-271

Study on the quality evaluation method on casein phosphopeptide(CPP)products
CHEN Xue-xiang1;LUO Zhen2;LIU Fei1;HUANG Man-man1;ZHU Hua-wei1;CHE Ke1;CAO Yong1;*Co.;Ltd.;Guangzhou 510665;China)

..............page:75-77,82

Determination of trace formaldehyde dissolving from disposable tableware and beverage containers
XIE Hong;ZENG Xiang - cheng;HUANG Zhi - yong*

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

Clone of menthol capital synthase gene
HAN Rui;WANG Xian-lei;GAO Xing-wang;ZHONG Li*

..............page:239-241,248

Screening identification and high-density cultivation of Lactobacillus fermentum
LI Jiang;LI Yu*;CAO Yue-ting;JING Wei;DONG Yi-nan;LU Fu-ping

..............page:211-214

Process optimization for germination of the polished germ-left rice
WANG Fa-xiang;LIU Yong-le*;WU Jun-ni;YU Jian;LI Xiang-hong;HOU Da-shan

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

Research progress of konjac oligo-glucomannan with various molecular weights
YAO Xue;HAN Ben-chao

..............page:416-419

Label Printing System of the beef cattle business based on serial port communication
LIANG Lin1;SHEN Ming-xia1;*;PENG Zeng-qi2;CHEN Shi-jin1;WU Hai-juan1;WANG Wei1;LIU Chao-chao1;CHEN Qi-liang2

..............page:339-343

Determination and safety evaluation of heavy metals in fish and shellfish from Liaoning coastal city
GU Jia-li;ZHAO Gang

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

Study on limit of detection and limit of quantification of Real-time fluorescence quantitative PCR in gene modified plant
SUI Zhi-wei1;WANG Jing1;*;LI Liang1;XIE Tian-fa2

..............page:59-62,67

Study on milk proteins in milk and milk products by capillary electrophoresis
TIAN Lan;MA Xiao-li;CHEN Chun-li;MENG Lei;LI Xin-xia*

..............page:108-111,127

Rapid detection of group A,C and G Streptococcus hemolyticus by using real-time fluorescence PCR assays
LIN Lin1;LAN Quan-xue1;ZHU Ren-fa1;2;YANG Guo-wu1;*

..............page:78-82

Comparative study on elimination effect of three vegetable extracts to nitrite in preserved vegetables
YANG Wei-ping;WANG Yu-na;ZHANG Juan

..............page:125-127

Optimization of enzymatic processing technology of oat milk
CAO Pan;ZHU Ke-xue*;PENG Wei;ZHOU Hui-ming

..............page:309-313

shi pin xing ye ren cai ku

..............page:448

Study on synthesis and characterization of molecularly imprinted polymers of streptomycin by surface imprinting polymerization
YANG Mei1;HOU Chang-jun1;LI Xian-liang2;HUO Dan-qun1;HUANG Qing-jing1

..............page:155-158

In vitro antimicrobial activity of extracts from autumn squash rind
ZHANG Zhong;ZHENG Xiao-yi;BI Yang*;WANG Yi;XU Jian

..............page:128-131,136

Influence of acidic electrolyzed functional water on the quality of fresh pear juice
LI Ke-juan1;HAO Jian-xiong2;LIU Hai-jie1;TATSUMI Eizo3;LI Li-te1;*

..............page:132-136

Ultrasonic sound hot extract-ultraviolet spectrophotometric determination of total flavone in comb honey
JIANG Jin-jin;LI Hai-bin;HAN Ming;HUANG Jian-chu;WANG Ying

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

Influence of stearyl chloride modification on antioxidation of tea polyphenols for oil
SHEN Lei1;2;3;ZHANG Jian-hao1;2;3;*;JIN Guo-feng1;2;3

..............page:159-163,167

Improvement of the quality parameters in gluten-free bread with adding dairy protein
ZHANG Zhong-yi1;MENG Ling-yan1;CHAO Wen1;SHI Jia-liang1;FENG Yu2

..............page:176-178,182

Synthesis of N-(1-deoxy-D-fructos-1-yl)-glycine(DFG) and its coordination properties to Cu(Ⅱ),Ni(Ⅱ)
XUE Xiao-li;WANG Zhong-he;YU Shu-juan*

..............page:121-124

Effect of cold stress on membrane fluidity of Lactobacillus reuteri during freeze-drying
LI Bao-kun1;2;TIAN Feng-wei1;LIU Xiao-ming1;ZHAO Jian-xin1;ZHANG Hao1;SONG Yuan-da1;CHEN Wei1;*

..............page:137-139,142

Effects of high-pressure homogenization in acid condition on the structure and functional properties of soybean proteins
YUAN Bo-en;ZHAO Qiang-zhong;ZHAO Mou-ming*

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

Influence of nitrosohaemoglobin with monascus on the colour and quality of red sausages
KAI Han;KONG Bao-hua*;LIU Qian

..............page:112-116

Analysis of exopolysaccharides from fermented Coriolus versicolor and its application on tobacco flavour
WANG Ji-zhong;GENG Lu-jing;XI Pan-pan;XU Chun-ping*

..............page:140-142

Changes in microbial and physiochemical properties of Harbin traditional drying sausage prepared by direct vat starter during the ripening process
KONG Bao-hua1;XIA Rang1;XIA Xiu-fang1;DIAO Xin-ping2

..............page:168-171,175

Research progress of the effect factor of preparation and mechanisms of rice RS₃
YU Shi-feng;ZHENG Xi-Qun

..............page:431-435

Ultrasonic-microwave assisted extraction of total flavonoids from Hippophae rhamnoides
DU Guang-fen;CAI Zhi-hua;DAI Bin;HE Lin*

..............page:330-332,343

Comparison of aroma compounds in erguotou liquor by liquid-liquid extraction and solid phase microextraction
YANG Chun-xia1;LIAO Yong-hong1;*;HU Jian-hua2;HU Jia-yin2;XIE Jian-chun1

..............page:68-71,74

Effect of tea protein on the rheological properties of wheat dough
LU Chen1;2;ZHANG Shi-kang2;*;ZHU Ke-xue1;WANG Bin2;PENG Wei1;ZHOU Hui-ming1

..............page:146-149

Study on process optimizing of refining process and antibacterial effect of horse oil
JING Si-qun1;AIBAILA Reheman1;LI Yan-mei2

..............page:291-294,298

Effect of protecting-color of natural color protective agent on spiced beef
LI Bo-wen;KONG Bao-hua*;XIA Xiu-fang;CHEN Qian

..............page:352-355,383

Optimization of ethanol extraction of proanthocyanidins from longan seed using response surface analysis
PENG Xiao-li;LIU Xin;CHEN Wei-zhong;CHENG Dao-mei;LENG Yan-bing*

..............page:305-308,313

Comparison of the proliferation fermentation difference of Lactobacillus acidophilus between cow’s & goat’s milk and its survival rate in fermented milk during chill storage
ZHANG Wang-qian1;GE Wu-peng1;*;ZHANG Jing1;ZHANG Xiao-jun2

..............page:172-175

Research progress in active substance of oyster softbody
LI Chao-zhu;PAN Zhen-feng;CHEN Yan-hui*;ZHANG Yan-qiu;HUANG Xue-ren;HUANG Jin-xiu

..............page:412-415

Advanement of evaluation methods about DPPH radical scavenging activity in Screening Antioxidant
XIONG Shuang-li1;2;LU Fei1;SHI Min-juan1;WU Zhao-min1;2

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

Study on the anti-retrogradation of ready-to-eat rice by complex enzymes
SHU Yi1;ZHAO Di1;LIU Mei-yan1;ZHAO Guo-hua1;2;*

..............page:277-280

Nutrition evaluation of Norway salmon
DENG Lin;LI Hua;JIANG Jian-jun

..............page:377-379

Material internal moisture nondestructive testing technology during drying process
ZHU Shu-sen1;ZHANG Xu-kun1;*;HUANG Jian-hua1;YU Rong1;XU Gang2;XU Jian-guo2

..............page:409-411,415

Thermal degradation dynamic of vitamin C in lonicera edulis turcz juice
GUO Qing-qi1;ZHANG Na2;WANG Shuo1;WANG Ping1;WANG Zhen-yu1;3;*

..............page:179-182

Investigation about current situation and construction countermeasures of food testing system in Jiangsu province
ZOU Jie;ZHANG Zheng*

..............page:52-55,58

Determination of 5-hydroxymethylfurfural(5-HMF)in over mature vinegar by HPLC
ZHOU Ting-ting1;YANG Rui-xue2;SONG Yi1;ZHANG Yu-yu1;LV Qian1;NI Yuan-ying1;LI Quan-hong1;*

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

Determination of natamycin in various drinks by ultra performance liquid chromatography
ZHANG Hui1;WU Ying1;*;ZHU Lei1;LU Yong2;ZHANG Wei-min2;JIANG Jie2

..............page:86-87,91

Optimization of stable system for blended plant protein drink using response surface methodology
FU Jin-di1;LIU Xiao-jie2;*;MA Qing2

..............page:249-251

Applying digital micro-image processing on rapid detecting the total number of yeast
SUN Zhong-lei1;WAN Peng2;*

..............page:105-107,124

Study on ultrasoni technology of total saponins from Xinjiang pomegranate peel
MANSUER·Sataer;XIERENAYI·Pulati;DILINUER·Malike*

..............page:256-258

Current status and prospect of the research and development of Cordyceps militaris resource in antibacterial activity
XU De-feng;SUN Li-jun;WANG Ya-ling

..............page:424-427

Isolation,purification and analysis of glycoprotein from Taraxacum mongolicum
DU Xiao-xu;ZHONG Jie;DUAN Yu-feng*;ZOU Ke-ting;YANG Wen

..............page:198-200,210

Analysis of fatty acids in Gomphidius rutilus, Hericium erinaceus and Lentinus edodes by GC/MS
LI Shu - qian1;2;XIN Guang1;ZHANG Bo1;LIANG Pan2;CHEN Hong - min1

..............page:56-58

Study on preparation process and release mechanism of microencapsulation lysine
NIU Hua-xin1;2;ZHU Ai-xia1;CHANG Jie2;XIE Zhong-guo1;GUO Shi-dong1;*

..............page:252-255,258

Comparative study on the antioxidant activity of different kind of extracts from Eupatorium lindleyanum DC.
LI Zi-jin1;2;JI Li-lian2

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

Present requirement status and development trend of functional food at home and abroad
CHENG Ni-ni

..............page:428-430

Selective determination of dopamine based on gold nanoparticles doping graphene sheets modified glassy carbon electrode
YANG Xin1;2;WANG Feng3;LIU Lu1;LI Long-fei1;YUAN Ji1

..............page:88-91

Research progress on producing and control of endogenous formaldehyde in aquatic products
LI Ying-chang1;ZHU Jun-li2;LI Jian-rong1;2;*

..............page:406-408

Dielectric properties of whole milk powder and skimmed milk powder from 1kHz to 10MHz
JIN Ya-mei;WANG Ning;MENG Tong;CUI Wen-hua;GUO Guang-hui;YANG Na;JIN Zheng-yu;XU Xue-ming*

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

Study on antioxidant activity of corn starch sulfates
LIN Yan-ping;ZHANG Yan-ping*

..............page:149-151

Study on the conditions of L-lysine acid production with gradient temperature fermentation
LIAN Shao-jie;ZHANG Wei-guo*

..............page:242-244,251

Study on Sichuan pickle fermented by DVS starter
SHOU Yu-liang;LIU Li-bo;LI Ai-li*;LIU Gang-yu

..............page:236-238

Research of the quality changes of low-temperature sauce beef under storage period
YUAN Xian-qun;HE Zhi-fei*;LI Hong-jun;YAO Yan-ling;LI Yan-li;JIANG Li-shi;FU Jun-jie;QUAN Tuo

..............page:359-362

Optimization of alkaline protease extraction of sticky rice protein from sticky rice and properties mensuration of hydrolysates of sticky rice protein
WANG Guo-ze1;YUAN Huai-bo2;*;XU Jian-wen2

..............page:259-262,266

Research of the microcapsulization of betalain
LV Xiao-ling;QI Hao;CHEN Ze-fang;ZHANG Tao

..............page:314-317

Research of extraction technology of total flavonoids from acid tea using orthogonal experimental design
WU Xiao-yan;TANG Yuan-jiang*;WU Zeng-ding

..............page:281-283,286

Study on preparing technique of Eucalyptus smoked liquid
WANG Lu1;LIU Hui1;CHEN Su-hua1;WANG Wei-min1;*;WANG Xiao-ming1;2

..............page:274-276,280

Research of the conditions of high quality dietary fiber from sweet potato residue by cellulose preparation
NI Wen-xia;WANG Shang-yu;WANG Hong-xun;HUANG Ze-yuan*

..............page:204-206,218

Study on isolation,purification and physicochemical properties of glycoprtein from Polygonatum odoratum
ZOU Ke-ting1;LI Miao2;CHEN Shuang1;DUAN Yu-feng1;*;DU Xiao-xu1;YANG Wen1

..............page:191-193,197

Study on the technology of germinated buckwheat and green tea compound beverage
GUO Yuan-xin;SUN Pei-ran;LI Feng-xia;YE Hua

..............page:271-273

Optimization of compound inhibitors of formaldehyde in the jumbo squid(Dosidicus gigas)based on mixture design
MIAO Lin-lin;ZHU Jun-li*;LI Jian-rong*

..............page:348-351

Effect of different temperature and humidity on preservation of Tricholoma matsutake
WANG Yue;XUE Wei*

..............page:366-368,389

Optimizing the fermentation conditions of Tricholoma giganteum
LIANG Da-wei1;ZHU Ping2;CHEN Jing-diao1;MA Jian-wei1;MO Mei-hua1;*

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

Observation and utilization of characteristics of white-rotfungi degrades lignin of the straw’s stroma by SEM
XU Wei;WANG Li-ting

..............page:225-227

Effect of antioxidants on preventing and reducing the toxicity of acrylamide
ZHANG Lu-lu;CHEN Zhen-dong;YUAN Yuan*

..............page:395-397

Effect of light quality on the growth and development of the mycelium and fruit body of Pleurotus djamor
LUO Mao-chun1;2;LIN Biao-sheng1;2;LIN Yue-xin1;*

..............page:188-190

Effects of different clarifying ways on clarification of solanum muricatum wine
SU Feng-xian1;WANG Ren-jun1;ZHANG Fen-qin1;QU Jing-yi1;DU Kun2;ZHANG Bai-gang3;*

..............page:333-338,365

Study on avoiding browning characteristics of Yacon fruit wine
MA Rong-shan;XING Yan-fang;WANG Qing

..............page:318-321,325

Progress in research and application of kombucha
WU Yan;RUAN Hui;HE Guo-qing*

..............page:436-438,443

Influence of heat treatment and illumination on the radical scavenging activities of anthocyanins from blackcurrant
JIA Na;KONG Bao-hua*;LIU Qian;MA Zhen-long

..............page:143-146

Research progress in lotus natural products and their biological activities
CAO Yang;XU Hong*;WANG Jing;SONG Huan-lu

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

Foreign research progress on trichothecenes and microbes of detoxification
ZOU Zhong-yi;HE Zhi-fei;LI Hong-jun*;HAN Peng-fei

..............page:384-389

Research of the preparation and application of peanut protein
LU Xin;ZHANG Li-xia;SUN Qiang;SONG Guo-hui;HUANG Ji-nian*

..............page:444-447

Study on the drying characteristics and products quality changes during vacuum frying
FAN Liu-ping;ZHANG Min

..............page:194-197

Technological study on reduction synthesis of matrine from the Alkaloids of Kudouzi
SHI Gao-feng;ZHANG Mei;CHEN Xue-fu;WANG Guo-ying;YAO Jie

..............page:263-266

Advance in the research of foreign analytical approaches to trace geographical origin of juice products
SU Xiao-xia;YANG Hai-ying;CHEN Li-shui;DING Qing-bo*

..............page:439-443

Antigenicity changes of enzymatically crosslinked β-casein by polyphenol oxidase
CHENG Wei1;2;3;GAO Jin-yan1;4;LI Xin1;4;LIU Fa-hui1;4;CHEN Hong-bing1;2;*

..............page:219-221,224