Science and Technology of Food Industry 2013 Issue 3 Preparation of antioxidative peptides from goose hemoglobin hydrolysates and optimization of enzymatic hydrolysis conditions

Preparation of antioxidative peptides from goose hemoglobin hydrolysates and optimization of enzymatic hydrolysis conditions
BU Guan-hao;JI Li-li;WANG Lin-zhen;ZHANG Yi-fan;LI Kai-nan;LI Fan;ZHAO Xiao-dan

..............page:201-204

Study on the antioxidant activity of different extracts from Mentha canadensis L.
CHEN Zhi-kun;LIANG Cheng-yuan;LI Wei-lin;REN Bing-ru;MA Li

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

Optimization of emzyme-assisted extraction processing of oil from pumpkin seed by response surface methodology
HU Wei-dong;ZOU Yin

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

Study on the extracting process of water unextractable pentosan of wheat
MA Fu-min 1;XU Mei-ling 1;GUO Xiao-rui 1;GUO Nai-fei 1;SHAN Shu-jun 1;BAO Shi-bao 2

..............page:269-273

Study on anti-inflammatory biological activities of glucosides from the fruits of Cucurbita moschata
JIANG Zhi-guo 1;LI Bin 1;ZHANG Hai-de 1;WANG Yan-hua 2;

..............page:354-357

Exploitation and utilization of the eggshell membrane
AN Yan-ru;XIA Meng-ying;HUANG Yu-ping;ZHOU Ye-fang

..............page:375-378,382

Influence of different alkali on gel properties of hen egg white
YE Yang;WANG Yang;WANG Ling-yun

..............page:147-149,154

Study on processing technology of tomato sauce seasoning crucian carp
CHEN Zheng-rong;HU Liu-liu;CHEN Xia;HUANG Yu-jun;GU Rui-xia

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

Contrastive analysis of quality between low-fluoride brick-tea and traditional brick-tea
HE Chun-lei 1;2;LUO Xue-ping 1;3;WEI Xiao-hui 4;LI Jian-hua 4;DU Xiao 1;2;

..............page:81-83,89

Optimization of the conditions of Morchella esculenta mycelium liquid culture Zinc-riching
WANG Yan;GANG Jie;JIN Li-ling;SHEN Bing;TIAN Zhao-jie;WANG Ting;YAN Hui-xin

..............page:281-283,287

Analysis of the cholesterol content of silkworm of 871 strains
GU Liu-jie 1;2;GAO Gui-tian 1;2;DUAN Ai-li 1;SUN Xiang-yu 1;ZHAO Jin-mei 1;ZHANG Yi-fang 3

..............page:350-353,357

Research progress in bioactivities of the bitter compounds in functional foods and their bitter taste masking technology
REN Jian-min;WU Si-wei

..............page:396-400

yuan cai liao cheng ben shang sheng yin fa ru ye ji ti jin ru ti jia gui dao

..............page:324

Isolation and identification of protease-producing marine bacteria from Shanghai Lingang sea area
ZHANG Qi;NING Xi-bin

..............page:192-197

Determination of adenosine phosphates in L.bulgaricus by RP-HPLC method and its application
SUN Mao-cheng;LI Ai-li;HUO Gui-cheng;MENG Xiang-chen;QI Xiao-xi

..............page:306-309

wei zhong guo yin liao zai fa zhan xun zhao dong neng 2012 zhong guo yin liao gong ye xie hui nian hui
zhao ya li

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

Screening and purification of dominant spoilage bacteria from fresh-cut green pepper
BAO Ying-cai 1;2;WANG Dan 2;ZHAO Xiao-yan 2;MA Yue 2;ZHANG Chao 2;WEN Lian-kui 1;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing 100097;China)

..............page:332-334,338

Optimization of extraction process of the melanin from prickly ash seed
XU Wen-xiu;WANG Xiao-yan;WANG Peng

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

Extraction technique of wheat germ albumin and determination of molecular weight
DIAO Da-peng 1;HUANG Ji-hong 1;2;LI Jin 3;HUI Ming 1;HOU Yin-chen 2

..............page:247-249,254

Study on ultrasonic-enzymatic extraction of polyphenolic compounds in Korean pine bark
BAO Yi-hong 1;WANG Shuo 1;WANG Wen-qiong 1;WANG Zhen-yu 1;2;

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

Study on the preparation and stability of V_C nanoliposomes suspension and the proliposomes
BAO Shi-bao 1;YU Ting-ting 1;MA Fu-min 2

..............page:228-231,236

Construction and expression of recombinant prokaryotic vector pQE-30-luxS
ZHAO Ri-hong 1;MENG Xiang-chen 1;MAN Li-li 1;2

..............page:150-154

Research progress in natural coating materials of citrus fruit storage
QU Li-wu 1;TAN Yi-tan 1;ZHOU Ya-han 1;ZENG Kai-fang 1;2;

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

Effect of high pressure processing on the qualities of blueberry juice
WANG Yin;TAO Xiao-yun;CHEN Jian;ZHANG Shi;LI Lu-ning;SUN Ai-dong

..............page:49-51,57

Preliminary study on secondary sediment formation of soy sauces based on statistics methods
GAO Xian-li 1;2;3;YAN Shuang 3;CHEN Yan-bin 3;LU Jian 1;2;3;

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

Optimization of fermentation process for lactase by Enterobacter sp.SYA2 using response surface methodology
ZHANG Wei-bing;WEN Peng-cheng;LIU Fang-ning;AI Dui-yuan;YUN Jian-min;ZHANG Yan;LIANG Qi

..............page:180-184

Difference in variety and area in terms of general content of flavones in bee pollens
HU Xiao-lan 1;TANG Li-qian 1;ZHANG Chong 1;ZHU Jin-liang 1;FENG Qian-jian 1; CHEN Qing-jun 2;YU Ying-min 1;AN Ran 1;OU Ju-fang 2

..............page:132-135,139

Study on color change of thermal-reaction type shrimp flavors during preparing process and antibacterial activity
DONG Zhi-jian 1;LI Shi-wei 1;LI Dong-mei 1;LI Jian-rong 1;HUANG He 2;CHEN Hua-jian 3;LI Yu-jin 4

..............page:58-60,64

Rapid detection of Pseudomonas cocovenenans by loop-mediated isothermal amplification
MA Xiao-yan 1;ZHANG Yun-zhe 2;WANG Yu 1;LIU Zhe 3;WANG Xiao-li 4;ZHANG Wei 1;

..............page:321-324

wo guo shi pin bao zhuang ji xie ji shu luo hou zong ti shui ping dai ti gao

..............page:320

Research of the event-specific loop-mediated isothermal amplification method for detection of transgenic maize Bt176
LING Li 1;LIU Jing-yu 1;YI Min-ying 1;WU Shao-yun 2;LIU Jin 1;CAI Ying 3;LI Zhi-yong 1;GAO Dong-wei 1;

..............page:310-313

Effect of microfluidization and ultrasonic on solubility of soybean protein isolate
HUANG Li-hua;LI Hai-bin;PENG Shu-hui;CHEN Lin

..............page:104-107

Study on the effect of heating on the quality of pig bone soup
ZHANG Jian-you;KUAI Peng;RU Qiao-mei;DING Yu-ting

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

Rapid determination of pesticide residues in vegetables by enzyme inhibition method with cholinesterase from donkey serum
LI Ying-chang;LI Zuo-wei;LV Yan-fang;MA Chun-ying

..............page:293-295,301

Qualitative approach determination of anthocyanin in purple sweet potatoes by UPLC-MS /MS
GAO Yue 1;LI Xin-sheng 1;2;3;HAN Hao 1;ZHU Wei-bing 4;MA Jiao-yan 1;YANG Zhi-yong 1

..............page:317-320

Effect of different thermal treatments on the physicochemical properties of pineapple puree
WANG Juan 1;2;LIANG Bao-yi 1;HUANG Hui-hua 1;

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

Producing imitation camembert cheese using rennet casein
JIN Tai-hua;JIN Ze-lin

..............page:255-258,261

Study on physicochemical properties of resistant starch prepared from sweet potato starch
ZHANG Yun;LI Xiao-ding;ZHENG Zheng-dong;HE Mang-mang;LI Jie; QU Zhi-ya;ZHU Shao-hua;LIU Meng;QU Lu;ZHAO Si-ming

..............page:116-119

Screening,identification and growth characteristics of high acid-producing lactic acid bacteria
ZHAO Jing;LI Hui;ZHANG Yu-yu;ZHOU Chun-li;SONG Yi;LI Quan-hong

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

er tong shi pin geng xu yao ke ke de an quan biao zhun

..............page:313

Optimization of enzymatic hydrolysis of peanut protein isolate by response surface methodology
DONG Xin-hong 1;3;ZHAO Mou-ming 2;JIANG Yue-ming 3;RUAN Gui-hua 1;LI Hai-yun 1

..............page:155-158,163

Comparative study on the prediction of beef nutrients by near infrared spectroscopy under two resolutions
LIU Xiao-ye 1;TANG Xiao-yan 1;SUN Bao-zhong 2;WANG Min 1;MAO Xue-fei 1;WU Wei 1

..............page:302-305

Fresh-keeping effect of Huaiyuan pomegranate peel extract on cucumbers
SHI Ya-zhong;WU Ya-hua;XU Hui;WU Shan-shan;QIAN Shi-quan

..............page:335-338

Optimization of protein extraction of watermelon seed by response surface methodology
LIU Ye;ZOU Ting-ting;SONG Huan-lu

..............page:250-254

Study on enzymatic hydrolysis process conditions of black bone chicken-blood
HUANG Long-niao;DONG Wen-bin

..............page:197-200

Research progress in proteolysis system of lactic acid bacteria and related gene expression
DU Yue-ou;HOU Jun-cai

..............page:383-386,391

zhuan ji yin san wen yu huo shang mei guo can zhuo

..............page:123

5zhong shui guo huan jie nei fen mi shi diao rang ni jian kang mei li

..............page:179

Study on enzymatic browning control of lychee fruits during pretreatment of freeze drying
HUANG Lue-lue;QIAO Fang;FANG Chang-fa;ZHANG Shu-fei;MA Wei

..............page:70-73

Optimization of the extraction process of flavonoids from cactus fruit
WANG Hong-mei 1;YAO Jing 1;SONG Lin 2;MA Dan-ya 1;CHEN Zhi-bin 1;YANG Tong-zhou 1

..............page:259-261

Separation and identification of L-citrulline in Trichosanthis Fructus by high performance liquid chromatography-evaporative light scattering detection
LI Ai-feng 1;2;LIU Ren-min 2;ZHANG Yong-qing 1;

..............page:314-316

Antioxidant activities of functional components from Kummerowia Striata
LI Nan-wei;MIAO Ke-yi

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

Evaluation of Xinyang Maojian tea’quality by electronic tongue technology
GAN Zhi-lin;LIU Yuan-fang;YANG Yang;ZHANG Shu-ming;CHEN Qin-qin;NI Yuan-ying

..............page:74-76,80

Preliminary analysis of pigment in tuber from colored potatoes
LI Shan-yun 1;2;SUI Qi-jun 1;2;YANG Qiong-fen 1;2;LU Li-li 1;2;LI Wen-peng 3;LI Xian-ping 1;2;

..............page:84-89

Effect of original sugar content and sulfur dioxide on volatile acid of the red icewine
YANG Hua-feng 1;2;DU Wen-hua 2;3;LIU Zhong-yi 3;

..............page:177-179

Effect of 1-MCP treatment on storage quality and postharvest physiology of fig fruits
HAN Lu 1;YUAN She-qiang 2;ZHANG Xiao-na 1;WANG Lei 1;ZHANG Zi-de 1;

..............page:339-341

Study on the optimization of microwave-assisted extraction of polysaccharides from taro by response surface methodology
JIANG Shao-tong;WANG Hong-pu;PAN Li-jun

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

Research progress in functional components and medinical value of Elaeagnus Angustifolia L.
WANG Ya;ZHOU Shang-zhen;LI Jia-yin;ZHAO Chun-meng

..............page:361-364

Study on the microencapsulation of walnut oil
WANG Wen-qiong;BAO Yi-hong;WANG Fang;WANG Shuo

..............page:209-214

Concentrated emulsion stabilized with plasma protein as pork backfat substitute in low-fat emulsified sausages
LI Wei-feng;WANG Peng;XU Xing-lian;ZHOU Guang-hong

..............page:288-292,298

Impact of microcrystalline cellulose on the quality and texture of bread
JIANG Xu-bang 1;2;LI Xiao-xuan 1;WANG Ren 1;2;WANG Li 1;2;CHEN Zheng-xing 1;2;

..............page:90-92,96

Research progress in separation purification and component identification of anthocyanins
WANG Qiu-shuang;LING Cai-jin;LIU Shu-mei;ZHAO Chao-yi;LI Jia-xian

..............page:358-360,364

Preliminary optimal ion-exchange technology of saccharification liquid made from broken rice for preparing glucose injection by response surface methodology
SHI Ji-lian 1;YANG Yan-tao 1;LIU Wen-long 1;DENG Kai-wen 2;DAI Ru-wen 1;TANG Yu 1;HE Fu-yuan 1;

..............page:237-239

Preliminary study on preparation technology of coated microcapsules of Lactobacillus acidophilus
XIE Yue-wu 1;SU Zhen-cheng 2;WANG Shuo 1;SUN Jian 1;MA Fu-hai 2;MAO Da-qing 1;ZHANG Hui-wen 2

..............page:205-208,214

Effect of ultrasound on antioxidant activity of fig polysaccharides
WANG Zhen-bin 1;SUN Ya-zhao 1;GUO Qiang 2

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

fen xi su liao pi jiu ping wu fa qu dai bo li pi jiu ping de yuan yin

..............page:346

Technological optimization for acid hydrolysis of waste distiller’s grains
REN Hai-wei;CHEN Xiao-qian;XING Chao-hong;LI Xue;CHEN Hai-xiu;KOU Ming-yao;LI Mei-zhong

..............page:240-242,246

Preparation and properties of fat analog products of taro starch
BIAN Wei;CHEN Long;YUAN Jun;ZHOU Cai-qiong

..............page:243-246

Effect on cooling mutton quality by using electrical stimulation and slung-load
JIA Wen-ting;LU Shi-ling

..............page:124-127,131

Research of the extraction process of metallothioneins from main tissue of the carp
LI Hua1;XU Xiao-xi1;LV Ping-ping 2;SHAO Xin-xin1;GUAN Chao-liang2

..............page:52-57

wo guo yan wo biao zhun quan qiu zui gao ming nian jiang chu tai yan wo gou xiao xi lie gui fan

..............page:146

Use of chlorogenic acid as target to optimize the formula of vinegar fermented with eucommia leaves
HAO Jian-xin 1;2;LIU Yi-wei 1;2;YANG Yang 1;JIA Chun-feng 1;2;ZHOU Fang 1;2; SONG Tao-ran 1;RONG Ke-xiao 1;ZHANG Bo-lin 1;2;FU Bang-bing 3

..............page:168-172

Study on impedance characteristics of salted duck egg at low frequency
ZHENG Ying-jia 1;WANG Hao-yue 3;YANG Na 1;JIN Ya-mei 1; WANG Jin-peng 1;XU Xue-ming 2;JIN Zheng-yu 2; Co.;Ltd.;Shanghai 200233;China)

..............page:65-69,73

bai pu tao jiu zen me he zui hao

..............page:305

Influence of milking stage on microorganisms in goat milk
LI Long-zhu;ZHANG Fu-xin;WU Su;YAN Hui-li;JIA Run-fang;CHEN Xue;LI Wen-feng

..............page:136-139

Application of the mixture of Carrageenan and enzyme digested Konjac gum in jelly sweets
HE Xue-jiao 1;LOU Zai-xiang 1;2;MA Chao-yang 1;2;WANG Hong-xin 1;2;HUANG Lin-qing 3;LIN Yu-hui 4

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

Study on the variation of six harmful metals in tremella before and after sulphur fuming
HU Wen-yan;XU Hua;YU Heng-lin ;Nanjing 210028;China)

..............page:296-298

Study on purification and identification of anthocyanins from purple corn bract and its thermal characterization
WANG Dan;MA Yue;ZHANG Chao;CHEN Shan-shan;ZHAO Xiao-yan ;Ministry of Agriculture;P.R.China;Key Laboratory of Urban Agriculture;Ministry of Agriculture;P.R.China;Beijing 100097;China)

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

Study on metallothionein impact for heavy metal accumulation of different organizations in carp
SHAO Xin-xin 1;XU Xiao-xi 1;LV Ping-ping 2;LI Hua 1;GAO Ji-ming 1

..............page:120-123

Rapid determination of pesticides residues in fruits and vegetables by gas chromatography-mass spectrometry
CAO Dian-jie 1;HUANG Xin-long 2

..............page:299-301

Study on processing technology for a kind of traditional instant rice powder
ZHANG Yue-yang;XIN Ru-dai;GAO Yuan-li;LI Xiu-juan;PAN Si-yi

..............page:223-227

Research of isolation and physiological characteristics of the Alicyclobacillus isolated from apple juice concentrate export
ZHANG Yu-xia;LI Ru

..............page:159-163

Effect of aloe extract on fresh-keeping and storage quality of grapes
LUO Mao 1;LI Rong 1;ZHANG Chun 2;

..............page:328-331

Research progress in novel materials for mycotoxin immunoassay
HE Zhen-yun;HE Qing-hua;XU Yang

..............page:387-391

Isolation and preliminary identification of endogenous mold in wine grape
SHI Yong-jie;QI Fu-yun;AN Ting;LIU Ya

..............page:185-187,191

Study on effect of rosemary extract on the fresh-keeping of strawberry
CAO Xue-hui;SHAO yue;LIU Li-ping;ZHU Dan-shi;FU Wen-yu;LI Jian-rong

..............page:325-328

Research of mathematical model for determining the browning degree of fresh-cut potato
SONG Liu-li 1;2;YU Jian-yong 3;YU Zhi-fang 2;

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

Effect of ultrasonic on egg white protein-fructose Maillard reaction system
TU Zong-cai 1;2;HU Yue-ming 1;WANG Hui 1;LIU Guang-xian 3; HUANG Xiao-qin 1;ZHANG Lan 1;NIU Pei-pei 1

..............page:61-64

Study on the optimization of extraction of polysaccharide from maca( Lepidium meyenii Walp.) cultivated in Yunnan
HAO Li-min 1;ZHANG Jian-chun 1;LU Ji-ke 1;2;JIANG Yue-meng 2;YU Li-bo 2;BAI Bing 2

..............page:262-264,268

Determination of nocuous elements and pesticide residues in Flos Chrysanthemi indici and its extracts
SHEN Hai-jin 1;2;GUO Qiao-sheng 1;SHAO Qing-song 3

..............page:93-96

Research progress in mechanism of apigenin’s anticarcinogenic activity on cancer cells
CHEN Kuang-kuang;ZHANG Hong-hui;CHEN Jian-chu

..............page:392-395

Development and existing problems of soy-based infant formula
FAN Ling-hui;GUO Shun-tang

..............page:365-369,374

Research progress in detection methods and control measures for heterocyclic aromatic amines in processed meat products
QIN Chuan;ZHENG Zong-ping;ZENG Mao-mao;HE Zhi-yong;CHEN Jie

..............page:370-374

Effect of gynura divaricata on the function of gastrointestinal motility in mice
YU Hao;MAO Bin-bin;LIU Han-zhen

..............page:347-349,357

Analysis of volatile components in compound condiment by HS-SPME-GC-MS and storage conditions
TIAN Wen-guang 1;LI Yan 1;LIU Su-mei 2;LIU Xin 1;XIE Xin-an 1

..............page:342-346

duo xiang shi pin an quan jian ce xin ji shu liang xiang xiao guo tu chu

..............page:309

Study on the preparation of highland barley green beverage
DUAN Li-hao 1;3;CHEN Yuan-tao 2;3;NING Jian-gang 1

..............page:220-222,227

Study on ultrasonic wave-assisted Semi-bionic extraction and antioxidant activity of flavonoid glycoside from Herba Lobelia Chinensis
HUANG Xiu-xiang;WEI Han-long;PAN Yu-fen

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

Study on the water-soluble polysaccharide prepared by Leuconostoc sp.SK24.002 fermentation
BAI Ai-juan;MIAO Ming;ZHANG Tao;JIANG Bo

..............page:164-167,172