Science and Technology of Food Industry 2013 Issue 5 Effect of extraction conditions on oil qulity and fatty acids composition of fish oil extracted from Ctenopharyngodon idellus

Effect of extraction conditions on oil qulity and fatty acids composition of fish oil extracted from Ctenopharyngodon idellus
SUN Bing-xin1;SU Yang2;HAO Ting-ting2;QI Yan2;FENG Xu-qiao1;2;*

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

Study on the effect of dry-fried crafts spiced sunflower quality
YUAN Xia;RAO Xian-jun;WANG Li-cheng;LIU Chun-mei

..............page:278-280

Progress in animal foods detection by near infrared spectroscopy analytical technique
WU Hao;LIU Yuan;DONG Ruo-yan;GU Sai-qi;WANG Xi-chang*

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

Study on the transformation of calcium carbonate into calcium citrate from eggshell
LI Feng-zhen1;MA Mei-hu2;ZHANG Wen-ting3;BIN Dong-mei1

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

Effect of compound preservative on the storage of chilled pork based on fuzzy-synthetical evaluation
SHI Ya-zhong;WU Ya-hua;XU Hui;QIAN Shi-quan;WANG Zhang-gui

..............page:284-287,290

Functional study of different rice protein concentrate effect on cholesterol level and anti-fatigue
QIAN Ying;DUAN Gang* Bio-products Co.;Ltd.;Wuxi 214035;China)

..............page:341-343,346

Research progress in marine polysaccharides related to the function of the skin care
LIU Xin;WANG Ling-chong;WU Hao*

..............page:372-375

Technological conditions optimization of GABA enrichment of brown rice germination using nutrient water culture method
JIANG Jing1;MA Tao2;*

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

Analysis of main component and the essential oil chemotypes of Cinnamomum camphora in Guangxi
HUANG Yan;MO Jian-guang;ZHOU Xiang

..............page:105-108,112

Research of active clay in monochromatic light conditions on soybean oil decoloration characteristic
LIU Xin;SONG Peng;LI Wan-zhen;ZHANG Chun-yan;SONG Yun-hua;YU Dian-yu*

..............page:200-203,208

Study on stability of novel hemoglobin pigment
OU Xiu-qiong;JING Shao-hong;HUANG Ping;SONG Fan;ZHANG Xiao-chun;GE Liang-peng

..............page:288-290

Study on microcut and vacuum drying technology in onion powder
PENG Tao1;YIN Xin1;LU Hong-ke1;MA Wen-jin1;LIU Qi2;ZHANG Huai-yu1;JIN Ming1;CHEN Xing-ye1

..............page:264-268,274

Microcapsules soybean oil powder manufacture
LI Jia-dong;CHEN Hao;XU Hui;ZHU Xiu-qing;SUN Shu-kun*

..............page:244-246

Extraction and antioxidant activity of pigment from pitaya peel
WANG Biao-shi1;WANG Wen-qing1;MAI Jie-ming1;JIANG Min1;JIN Bei1;DU Jian-zhong1;LI Bian-sheng2

..............page:234-238

Research of A. camphorata solid-state fermentation production Antroquinonol and extraction Antroquinonl
YU Xue-chun;XIA Yong-jun;ZHANG Huan;XU Gan-rong*;ZHANG Bo-bo

..............page:164-168

Comparison on bioactivities of supercritical CO₂ fluid extracts and ethanol extracts from the fruit body of Ganoderma lucidum
ZHANG Hui1;2;FENG Na1;ZHANG Jin-song1;*;YANG Yan1; WANG Wen - han1;JIA Wei1;TANG Qing-jiu1;PAN Ying-jie2;*

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

Study on purification process of total flavonoids from Pinus massoniana needles
QIU Jia-mei;ZHOU Ai-cun*

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

Study on washing effect of four pesticide residues in fruits by different detergents
LUO Jin-feng1;WANG Lei2;DING Xiao-wen1;*;DENG Xin-ping2

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

Effects of different preservatives combined with controlled freezing-point on the storage quality and physiological-biochemical index of Muscat Hamburg grape
ZHU Zhi-qiang1;GAO Pi-sheng2;ZHANG Ping1;ZHAO Fei3

..............page:333-337

Optimization of acetic acid fermentation condition of Acetobacter A3 based on orthogonal design coupled with artificial neural networks model
SONG Yong-qiang;YUN Jian-min*;AN Zhi-gang;HAN Qing-hui

..............page:142-146,150

Study on extraction process of flavonoids from Polygonatum kingianum Coll.et Hemsl and antioxidative activities of flavonoids
CHEN Yi-jian;SHI Xue;QU Rui;PENG Wen-shu

..............page:222-225

gong shang zong ju gui fan liu tong huan jie shi pin an quan chou jian

..............page:371

Effect of ice-temperature and cold preservation on quality of surimi product with modified atmosphere packaging
LIU Yong-ji1;LI Jian-rong2;*;GUO Hong-hui1;ZHONG Rui-min1

..............page:321-324,329

Extraction of chlorophyll from red clover advance processing wastewater and its stability study
ZENG Jia-yu;WU Wei-guo;KONG Wei-bao*;LIU Xiong-xiong;XI Yu-qin;YANG Hong;ZHAO Jing

..............page:204-208

Temporal dominance of sensations method and its application
LU Xiao-tengjia;RUAN Hong-qian;TONG Hua-rong*

..............page:396-399

Optimization of goal programming algorithm of liquor blending based on neural network
HUANG Xiao-feng1;YANG Li-ming1;*;CAI Meng-ping1;YU Jian-wu2;LI Xiao-bing2

..............page:130-133

Study on the mechanical properties of composite film of soybean isolated protein
ZHANG Zhao-ye;CHEN Guang*;SUN Yang;CHEN Huan

..............page:71-75

Simultaneous HPLC determination of yellow 2G,butter yellow and citrus red 2 in foodstuffs with high fat after purification with gel permeation chromatography
XI Xing-lin1;WANG Lan1;YU Shu-qi2;XU Juan1;SHAO Shi-ping1;PAN Bing-zhen1;ZOU Zhi-fei1

..............page:315-317,352

Purification and analgesic and anti-inflammatory effect of anthocyanins from blueberry
WANG Jing;MA Yang-min*;LU Wen-jing

..............page:338-340

Influence of fermented raisins on the baking properties and volatile compound of bread
TU Ya-jun1;HUANG Tian-miao1;ZHAO Bao1;YANG Na1;XU Xue-ming1;2;*

..............page:80-84

Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid
DONG Le

..............page:85-88,92

Preparation of black soybean peptide by hydrolysis of papain
ZHENG Hong-yan;WANG Yu*

..............page:181-183

Rapid detection of Enterobacter sakazakii in milk by loop-mediated isothermal amplification
DONG Xin-yue2;MAN Chao-xin1;LU Yan1;GUO Ying2;WANG Jin-yu2; YANG Xiang-yi2;LANG You2;PANG Xin-yi2;JIANG Yu-jun1;2;*

..............page:318-320,357

Analysis of nutritional components from Lophatherum gracile Brongn
YIN Ai-wu1;TIAN Run2;LI Tan-fang1

..............page:344-346

guang zhou chu tai xin zheng ce : kuai guo qi shi pin xu you xing mu ti shi

..............page:129

Screening of complex enzymes production strain for chitosan degradation
YAN He-jing;HU Zhi-ping;HAN Xiao-hong;DUAN Chun-hong;WANG Hai-bo;LI Jia;MEI Shuang-xi

..............page:172-176

yang sheng : ao ye shang shen duo chi wu zhong shui guo

..............page:367

Optimization of ultrasonic-assisted extraction of total flavonoids from Elaeagnus angustifolia L. fruit by response surface methodology
LUO Li;LIANG Qi*;ZHANG Yan;MI Lan

..............page:269-274

Determination of total polyphenols and antimicrobial activity of methanol extract from Sedum aizoon L.
QIANG Yi1;WANG Zheng-jun1;CHEN Ke-ke2;HAN Jun1;SUN Tie-feng1

..............page:53-56

Response surface optimization of extraction of polysaccharides from Lanzhou Lily
GAO Dan-dan;AN Wen-qiang;CHEN Hong

..............page:226-229

Study on cellulase activity production and physiological and biochemical characteristics of cellulase producing bacteria isolated from wine fermented grains
GUO Jian-hua1;2;LIU Ji1;GUO Hong-wen1;LIU Xiao-lan1;DU Guo-jun1;JIA Shi-ru2

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

Effect of soaking and germinating condition on the selenium enrichment soybean preparation
ZHENG Chuan-jin1;WU Xiao-yong1;*;YANG Yang1;ZENG Xiang-shan2

..............page:109-112

Identifying a lipase-producing Bacillus strain and cloning its LIP gene
LIU Sheng-feng1;2;XIAO Jin-wen1;2;ZHOU Bei-li1;3;YANG Jun1;2; NIE Fu-ping1;2;WANG Yu1;2;ZHOU Qing1;2;LI Ying-guo1;2

..............page:147-150

Effect of different processing conditions on gel strength of whole soybean curd
LIU Yu-tong;QIAN He*

..............page:126-129

Optimization of fluorimetry for determination phthalate esters in snails by response surface methodology
XIA Jing-fen;ZHANG Shi-bang;JIN Ting-ting;WANG Cai-sheng*

..............page:304-308

Effect of nitrogen on fatty acids composition of Nostoc commune
MA Fei1;2;XU Pu2;ZHU Jian-yi2;WAN Neng2;TANG Jun2;*

..............page:89-92

Review on the toxicological effect of 3-Monochloropropane-1,2-diol in food contaminant
BAI Shun1;SUN Jian-xia2;ZOU Fei-yan1;SUN Cong-long3;BAI Wei-bin4;*

..............page:358-362

Preparation of Ethyl Esters from high acid value fish oil by two-step process
CHENG Nan;DING Hui*

..............page:275-277

Research progress in anticancer mechanism of epigallocatechin gallate(EGCG)
WEN Xu-ye1;LI Ji-ying1;JIANG Jie-lin1;LUO Li-yong1;2;3;ZENG Liang1;2;3;*

..............page:347-352

Research progress and prospect of egg shelf-life
ZHAO Meng-ying;LIU Xue*;ZHANG Ling-xian;SUN Yuan

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

shi pin xing ye ren cai ku

..............page:400

Optimizing conditions for enzymatic hydrolysis of silver carp protein
LU Huang-hua1;DING Yu-qin2;QIN Shi-min1;ZENG Duan-hui1

..............page:169-171,176

wo guo mu zhi bao zhuang qian jing guang kuo zhi yue yin su bu ke hu shi

..............page:303

Culture conditions optimization in submerged fermentation of Bacillus mucilaginous
WANG Jin-ling1;ZHANG Hong-chao1;2;ZHAO Feng-yan3;LV Chang-shan3

..............page:151-154,159

Determination of capsaicine and dihydrocapsaicin in different kinds chills of Yunnan Province by high performance liquid chromatograph
LIU Lu1;CHEN Hai-yun2;LIU Fei-fei1;YAO Yuan-cheng1; XU Sheng-ping1;YANG Ke-sha1;ZHAO Hai-yun1;CAO Jian-xin1;*

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

Preparation of cross-linked soybean protein isolates and their rheological properties
JIANG Pan;ZHAO Xin-huai*

..............page:230-233,238

Effect of different heating temperature and time on casein in yak milk
YANG Nan1;2;LIANG Qi1;2;*;YANG Min2;3;ZHANG Wei-bing1;2;SONG Xue-mei1;2

..............page:121-125

Research of ultrasonic wave extraction of isoflavone from black soybean by response surface methodology
DOU Ya-jing1;ZHANG Xiao-long1;CHANG Li-xin2;*;YAN Jin-ping1;WU Dan1

..............page:259-263

Physiological function of antinutritional factors in broad beans
TANG Jie;XUE Wen-tong*;ZHANG Hui

..............page:388-391,395

Experiment on influence of ice-temperature controlled atmosphere storage on Pinggu peach quality
SHEN Jiang;LIU Li*;SONG Ye;HU Kai-yong

..............page:330-332,337

Antioxidant activity of gelatin hydrolysates derived from salmon(Oncorhynchus keta) skin and their cytoprotective effect on oxidative injury of rat hepatocytes
FU Yu;ZHAO Xin-huai*

..............page:113-117

Study on antimicrobial activity and stability of Forsythia Suspensa leaves extract
YUAN Jiang-feng1;WANG Da-hong1;HE Ling-mei2;YAN Guo-qi2;ZHANG Qing-an3

..............page:57-59,65

Study on biological antioxidant effect of Bamboo Leaves as a novel refrigeration preservative on large yellow croaker
JIANG Wen-jin;LI Dong;HUANG Luo-lian;WU Xiao-qin;ZHANG Ying*

..............page:325-329

Research progress in flavor components of edible fungus
GU Zhen1;2;YANG Yan1;*

..............page:363-367

2013 nian shi pin zhan lan hui yu gao

..............page:401

Detemination of nine microelements in Gnaphlium affine with Inductively Coupled Plasma Atomic Emission Spectroscopy
YANG Gui-zhen;CHEN Wei-zhen*;LI Zhen-feng;LIU Hua-di

..............page:309-311,314

Sensory evaluation and nutritional value analysis of fruit vinegar beverage in domestic market
SUN Xiao-xin1;2;LIU Chun-feng1;2;LI Yong-xian1;2;ZHENG Fei-yun1;2;LI Qi1;2;*

..............page:60-65

wei sheng bu quan mian qi dong shi pin biao zhun qing li gong zuo

..............page:263

Vibration damage and anti-vibration packaging of fruits and vegetables during transportation
LI Ping;WANG Ruo-yi;LIN Dun;MAO Lin-chun*

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

Research progress in food detection of gold nanoparticles
GUO Xiao-bing;LI Zhong-hai*;LI Ji-lie;GENG Mei;HUANG Shan-shan

..............page:368-371

Preventive effect of procyanidins from lotus seedpod on astrocytes oxidative injury induced by extremely low frequency electromagnetic fields
ZHANG Rui1;DUAN Yu-qing1;WU Yan1;ZHANG Hai-hui1;SHI Lan-chen1;YANG Ling1;LU Rong-zhu2

..............page:49-53

Comparison on fermentation rule and aromatic composition of blood orange wines fermented with different species of yeast strains
LUO Jia-li;WANG Xiao-rong;WANG Xue-ying;JIANG He-ti*

..............page:155-159

Study on the construction of quality and safety traceability system based on forest fruit characteristics in Xingjiang
LIU Xiao-lin1;2;3;WU Lin-hai1;3;*

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

Effect of three additives on gel properties of fish/pork mixed gels
LEI Yue-lei1;2;LIU Ru1;3;WANG Wei-fang1;3;ZHAO Si-ming1;3;XIONG Shan-bai1;3;*

..............page:281-284

Foundation of micro-model for FRAP Assay
LU Yin;YIN Zhen-hua;KANG Wen-yi*

..............page:312-314

Research of the technology of low-sugar Sargassum jam
CHEN Ya-jing;WANG Wei-min*;LI Jie-ling

..............page:239-244

Study on preparation technology of soluble dietary fiber extracted from tea residue by Lactobacillus fermentation
ZUO Qian1;ZHANG Shi-kang2;ZHU Ke-xue1;*;WANG Bin2;ZHOU Hui-ming1

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

Effect of calcium treatment on texture of canned apple solid pack
ZHANG Hai-yan1;2;ZHANG Yong-mao1;2;*;ZHANG Fang1;2; KANG San-jiang1;2;ZHANG Ji-hong1;2;ZENG Chao-zhen1;2

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

pu tao jiu shi chang de zou shi kan guo nei tie biao ji xing ye fa zhan

..............page:84

Study on microwave extraction and antioxidant activity of total flavonoid in lavender
LI Zi-wei;LIU Wei;ZHANG Yi;LIU Feng

..............page:255-258

Optimization of the ultrasonic-assisted enzymolysis processing of Kudzu root starch by response surface methodology
ZHONG Hong-lan;DOU Xiao-feng;XIONG Hua*;ZHANG Zhong; PENG Hai-long;SHI Qing;RUAN Xia;BAI Chun-qing

..............page:134-137,141

Study on the effect and structure of ultrasonic and microwave on the antioxidant peptides from salmon
KANG Yong-feng1;2;KANG Jun-xia1;WU Wen-hui1;2;SHI Hua-jin1

..............page:66-71

Effect of processed ingredients on the quality of the chilled and prepared meat in modified atmosphere packaging
RUAN Gui-ping;WU Hai-zhou;ZHANG Jian-hao*

..............page:212-217

zhong guo nai ye mian lin ji yu yu tiao zhan
wang ding mian

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

Physicochemical properties and antioxidant activities of Auricularia auricula melanin
ZOU Yu1;YIN Dong-mei2;HU Wen-zhong1;JIANG Ai-li1;CHEN Chen1;GU Zhen-xin3;*

..............page:118-120,125

Research progress in the comprehensive utilization of soy sauce residue
GONG Xin1;CHENG Yong-qiang1;JI Feng-di2;SATORU Nirasawa3;EIZO Tatsumi3;LU Fei2;*

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

Supercritical fluid extraction of total flavonoids from Zanthoxylum bungeagum maxim pericarp
ZHANG Yan-jun1;YANG Tu-xi2;WEI An-zhi2;*;FENG Shi-jing2;REN Zhen-hua1;LV Xiao-jun1

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

DuPont Nutrition & Health

..............page:403

Optimization of conditions of a modified Rudin method to measure the foam stability using response surface methodology
XIAO Xia1;LI Hong2;*;ZHANG Zhen1;*;SHAO Wei-ping1;CHEN Guang-bin1;KANG Kai-ping1

..............page:218-222

Optimization of extraction conditions of carotenoids from Lethariella spp. by response surface methodology
YANG Qing-song1;2;ZHAO Yan3;*;WANG Ying4;XIONG Yong1;2;DENG Fang-yi1;2

..............page:184-188

White-rot fungus fermentation cultivation and effect of inducer on laccase production
LI Xin;LI Jian-ke*;DONG Pan;DEGN Wen-hui

..............page:160-163,168

Optimization of microwave-assisted extraction of basil seed oils by response surface methodology
FU Qing-quan1;HOU Pei2;SHAO Yang1

..............page:251-254

Study on antioxidant activity and stability of ethanol extracts from the roots of Mokara
WANG Cheng-wen1;JI Ming-hui1;CHEN Guang-ying1;*;SHU Huo-ming1;2;*;SUN Chong-ge3;LIN Xue-rong1 Co. ;Ltd. ;Sanya 572000;China)

..............page:209-211,217

Research progress in the synthesis of vitamin E
WANG Guo-qing;LV Hui-sheng*;YAN Li;SUN Yan-peng

..............page:380-383,387

Impact of refining on oat oil antioxidant capacity
CHEN Hao;LI Zai-gui;CHENG Yong-qiang;LI Jin-long;QIU Shuang;YIN Li-jun*

..............page:97-99,104