Science and Technology of Food Industry 2013 Issue 8 Optimizing process of genome shuffling in Rhodotorula sp. producing lycopene

Optimizing process of genome shuffling in Rhodotorula sp. producing lycopene
LI Jie;WANG Gang;ZHANG Li-ping

..............page:228-231,239

Study on the liquid fermentation of Selem’Nattokinase
XU Hui;WU Hui;YIN Zhi-na;LAI Fu-rao

..............page:219-222,227

Research progress in traditional ghee
ZHANG Qi;XUE Lu * ; HU Zhi-he

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

Determination of Benzo(a) pyrene in instant noodles by solid phase extraction-high performance liquid chromatography
SHI Hai-liang

..............page:65-67,73

Research progress in preservative mechanism and application of tea polyphenols in aquatic product
LI Ying-chang;ZHANG Xiao;YI Shu-min;LI Jian-rong *

..............page:365-368

Research progress in enzyme biosensors for nitrite determination
DING Shao-nan 1 ;GONG Gang-ming 2;*

..............page:378-380,385

Effect of pH value and temperature on antioxidant activity of crude anthocyanins from Vaccinium vliginosum L.
LUAN De-shi;WANG Yu-jie;WANG Ping *

..............page:142-146,149

Study on the anti-oxidative capability of proanthocyanidins from hops
WANG Jin-jing 1;2 ;SHAN Yan 2 ;LIU Chun-feng 2 ;Li Qi 2;* ;Qingdao 266061;China; 2.Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;Wuxi 214122;China)

..............page:118-122,126

Study on successive extraction of non-starch polysaccharides from bulb of tiger lily(Lilium lancifolium Thunb.) with water and pectinase
YOU Xue-jiao 1 ;GU Zhen-xin 2;*

..............page:295-300

Optimal extraction of techology antioxidants in the leaves of Perilla frutescens by ultrasonic
DAI Sha;WU Wei * ;XIE Xiao-juan

..............page:277-281

Research and exploitation of the preparation of ricinoleic acid by lipase catalysis method
YU Li-na;LIU Shao-fang;ZHU Feng;SUN Jie;YANG Qing-li *

..............page:369-372

Study on comparative study on beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis
YAN Shuang 1;2;3 ;GAO Xian-li 1;2;3 ;LU Jian 1;2;3;*

..............page:196-200

Effect of starches on the quality of deep-fried battered pork slices
ZHANG Ling-wen 1;2;3 ;YANG Ming-duo 1;3;* ;JI Hong-fang 2 ;BIAN Bing-bing 2 ;LI Jian 1

..............page:114-117

Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae
LIU Fang-ning;ZHANG Wei-bing;LIANG Qi;ZHANG Yan;WEN Peng-cheng;AI Dui-yuan

..............page:232-235,244

Heavy metals contamination of bivalve harvested from the north of Guangxi gulf and potential health risk assessment for Nanning consumers
JIANG Yuan-xin;WANG Wei-tao;CHEN De-wei;LIU Xiao-ling *

..............page:52-55,64

2013 nian shi pin zhan lan hui yu gao

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

Research of preparation of low allergenicity protein material by mixed enzyme
FU Li 1;2 ;SONG Jian-xin 1 ;YUE Xi-qing 2;*

..............page:210-213,218

Study on antioxidation properties of hydrolysates from the scallop skirt in vivo and in vitro
REN Bai-ping 1 ;ZHANG Ming-zhen 1 ;KONG Fan-dong 1;* ;XU Yang 2

..............page:290-294

Effect of compound agent of celery powder,BLF and tea polyphenols on the quality of cured pork
SHI Ya-zhong;WU Ya-hua;XU Hui;QIAN Shi-quan;XU Jia-li;WANG Zhang-gui

..............page:286-289

Effect of reaction conditions on oxidative degradation products of β-carotene
LIU Shan;HU Jun;ZENG Shi-tong;HU You-chi;ZONG Yong-li

..............page:127-130,134

Study on the effect of polysaccharide from Hizikia fusiformis of anti-fatigue of mice
WU Yue 1 ;QU Min 2 ;TONG Chang-qing 2 ;LI Wei 1;2 ;YU Tao 1;*

..............page:350-352

Subcritical water properties and its technical applications
WANG Rong-chun;LU Wei-hong;MA Ying

..............page:373-377

Preliminary dietary safety evaluation on protein concentrates from pumpkins(Cucurbita moschata) leaves
HUANG Wei

..............page:342-345

Determination of fourteen hormones in animal muscle tissues using ultra-perform liquid chromatography tandem mass spectrometry
CHEN Jun-hui 1 ;LU Yong 2 ;FENG Nan 2 ;JIANG Jie 2 ;XIE Wen-dong 2 ;JIANG Ying 1 ;ZHAO Jun-ping 2 ;LU Fei 3;*

..............page:74-79

Study on technology research of wild Zingiber striolatum in Fanjing mountain’s water soluble dietary fiber
CHEN Shi-xue;YANG Jun;TANG Hong;YANG Zhan-zhan;WANG Xia;HU Ming-nian

..............page:266-269

Study on anti proliferation effect of essential oil from the lavender on HepG2 cells
ZHOU Guang-liang;SONG Xiao-lin;WANG Zhi-wei;SHEN Ming-hua

..............page:158-160

Study on optimization of SF-CO₂ extraction of essential oil from seeds of pomegranate by response surface methodology
ZHAO Wu-qi;GU Ru-xiang;ZHOU Chen

..............page:236-239

Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region
ZHANG Zhen 1 ;HAN Shun-yu 1 ;WANG Jing 1 ;SHENG Wen-jun 1 ;YANG Xue-shan 2 ;HOU Xiao-rui 1

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

Antioxidant activity of watermelon juice affected by thermal and vacuum treatment
LIU Ye 1 ;ZOU Lei 2 ;SONG Huan-lu 1

..............page:97-101

Effect of ultrasonic and coating technology on preservation of bamboo shoots
ZHOU Min 1 ;YANG Yue 2 ;FANG Guo-shan 1 ;LIU Xiong 1;*

..............page:326-330

Study on the influence of extraction and processing on dietary fiber of Arctum Iappa L.
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;CHEN Jian

..............page:240-244

Effect of packaging on the quality of dried whitebait stored at room temperature
ZHENG Hai-bo;WANG Qiu-ju

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

Study on anti-oxidation and anti-inflammatory activity of Capsicum annuum leaves polyphenols
ZHANG You-ren 1;2 ;TANG Tao 2 ;HUANG Yun 2 ;LI Yong 2;3 ;XIE Le 2;4 ;ZHAN Xin 1;2 ; TANG Zheng-hai 1;2 ;TANG Jin-tian 2;*

..............page:346-349

Study on wheat germ protein modified by Maillard reaction
NIU Li-ya 1;2 ;JIANG Shao-tong 2;* ;PAN Li-jun 2 ;ZHAI Ying-si 2

..............page:257-261

Application of lysozyme in preservation of aquatic products
REN Xi-ying 1;2 ;HU Ya-qin 1;2 ;HU Qing-lan 1;2 ;YANG Shui-bing 2 ;YU Hai-xia 2 ;ZHENG Gang 2 ;YANG Zhi-jian 2;3;*

..............page:390-394,399

Impact of NaCl content on the preparation process and product quality of fish crackers
SHI Ya-ping;XIA Wen-shui;JIANG Qi-xing;XU Yan-shun;XU Xue-qin *

..............page:270-273

Study on synthesis of zinc propionate as the food additive under microwave irradiation
CHEN Xiao-ning 1;2 ;XIE Fang-hua 1;2;* ;WANG Wei 1 ;FENG Ze 1 ;WANG Yu-xue 1

..............page:301-304,321

Effects of the time and power of microwave-reheating on the quality of preprocessing fried beef kebabs
LIU Shi-xin;XIA Xiu-fang;KONG Bao-hua * ;ZHAO Ju-yang;YU Cai-feng

..............page:249-252

Determination of lead in shrimp with meso-tetra(3,5-dibromo-4-hydroxyphenyl) porphyrine by spectrophotometry
HE Ping;ZHONG Yao-guang * ;WAN Jin-qing

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

Optical biochip technology and its application on food safety detection
ZHANG Juan;TAN Jia-li;LIANG Yu-bin;LI Xiao-ming;WU Wei-liang

..............page:381-385

Study on comparison of antioxidant activity of flavonoids from perennial Fujimoto Zu and Glycine max in vitro
ZHAO Dan-dan;ZHENG Hong-yan

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

Study on processing technology and storage for the dehydration Lettuce piece
CHEN Yi-hui 1;2 ;FENG Yu-fei 3 ;YE Xing-qian 1

..............page:262-265,269

Study on comparison of three different extraction methods to extract oil from Chlorella vulgaris
ZHANG Meng;CHENG Lu-ping;LI Chang-ling;LI Yu-ji;YANG Hai-lin

..............page:245-248,252

Protective effect of five antioxidants against acrylamide-induced oxidative injury and kidney injury
YUAN Meng-ying;ZHANG Lu-lu;WANG En-ting;LI Xin;LIANG Chun-lu;YUAN Yuan *

..............page:358-360,372

Study on polymer extraction and spectrophotometer determine of tea-polyphenols
DU Jian-zhong;YAO Yuan;WEN Chao-yan

..............page:79-82

Study on nanoparticles synthesized from β-conglycinin-dextran conjugate products and conjugate products hydrolysates
ZHANG Jin-bo 1 ;WANG Li-juan 2 ;HE Xiu-ting 1 ;YANG Xiao-quan 1;* ;YIN Shou-wei 1 ;WANG Jin-mei 1

..............page:150-153,157

Effect of water-soluble fraction and purple sweet potato yoghurt on blood pressure in spontaneously hypertensive rats
LIU Jun-wei;HU Zhi-he * ;ZHANG Yi-hao;LIU Xue-jun

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

Combined effect of different sugar additives on the nutrition and health vinegar sensory evaluation
WANG Qiang;ZHAO Xin

..............page:174-178

Effect of double proteases fractional hydrolysis time on functional properties of corn peptides
WANG Xiao-jie;ZHENG Xi-qun;HU Li-yu

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

Study on immobilization of papain by modified cellulose and properties of immobilized enzyme
JIANG Wei-na;QIU Ye-xian;LI Lin

..............page:131-134

Effect of hypobaric storage on antioxidant contents and antioxidant enzymes in tomato fruit
GUO Run-zi;BAI Yang;GUO Wen-lan;KOU Xiao-hong *

..............page:338-341,368

Study on processing and properties of fish scale jelly produced by heating in water
GU Yang-juan;LI Jie;LI Fu-wei;BAO Jian-qiang *

..............page:312-316,345

Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation
DOU Yin-hua;TIAN Huai-xiang * ;YI Feng-ping;XIAO Zuo-bing

..............page:274-276,281

Study on the preparation of antihypertensive peptides from water-soluble protein by enzymolysis
DU Lei 1 ;FANG Ming 1 ;WU Hong-xi 2 ;HUANG Zhen-hua 2 ;LI Peng 1 ;XIE Jing-li 1;*

..............page:187-191

Research progress in the formation and deodorization technology of fishy odor for aquatic product
HONG Wei;ZHOU Chun-xia * ;HONG Peng-zhi;YANG Ping;WANG Yun;QI Man

..............page:386-389,399

Study on immersion freezing and frozen storage technology for fresh keeping of Chinese bayberry
CUI Jing;CHEN Hai-qiang;YUE Xi-ju;HUANG Zhi-qiang;DU Bing;YANG Gong-ming *

..............page:317-321

Research progress in the evaluation method and quality of walnut oil
SHI Xian-he 1;2 ;WANG Feng-jun 1;2 ;OUYANG Jie 1;2;*

..............page:395-399

Effect of storage conditions and sequestrants on the ethanol stability of Sinkiang bactrian camel milk
DOU Zhi-hua;WANG Xue-qing;YANG Jie *

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

Study on optimization of fermentation parameters for fermented milk of Euryale Ferox Salisb
ZHANG Ran;ZHENG Li-xue;CHEN Guo-zheng;WANG Li-mei

..............page:214-218

Study on microwave-assisted extraction and DPPH free radicals scavenging capacity of polyphenols from Hypsizygus marmoreus
WANG Li-wei 1 ;YUE Xi-qing 2 ;LIU Zheng 1 ;WANG Ting-ting 1

..............page:253-256,261

Principal component analysis of texture profile properties of spiced beef
MA Long 1 ;WU Jie 1 ;WU Ling-ling 1 ;XU Hui 1 ;YANG Guo-hui 2

..............page:111-113,117

Analysis of volatile compounds in Maillard reaction products of gluten hydrolysates by SPME-GC-MS
WU Shuang;ZHU Ke-xue;GUO Xiao-na;PENG Wei;ZHOU Hui-ming

..............page:161-165,178

shi pin xing ye ren cai ku

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

Research of characteristic of starch and starch paste from bulibil
WANG Xiao-shang 2 ;LI Wei 1;2 ;XIANG Jun 2 ;DAN You-meng 3 ;CHENG Chao 1;2;

..............page:166-169,182

Purification of capsicum red pigments by saponification and silica gel column chromatography
PANG Min 1 ;WANG Hong-xin 1;2;* ;YIN Fei 1;3 Ltd.;Co.;Shanghai 201821;China)

..............page:305-307,325

Actomyosin dissociation in post-mortem duck muscles
DONG Han 1;2;WANG Dao-ying 1;ZHANG Mu-han 1 ;ZHU Yong-zhi 1 ;XU Wei-min 1 ;LIU Fang 1

..............page:147-149

Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry
XUE Lu;ZHANG Qi;HU Zhi-he

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

Study on fermentation control study for leucine aminopeptidase production by Bacillus subtilis ZH-Zj016
WANG Xiao-dong;TIAN Ya-ping *

..............page:192-195,200

Study on the isolation and purification of bromelain using ultra-filtration
HAN Zhi-ping 1 ;HUANG Mao-fang 1 ;JING Wei 1 ;ZHANG Wen-hua 2 ;LUO Rong-qiong 1

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

Study on the properties of water-extractable corn bran arabinoxylan hydrogel
LIN Chao;YANG Cheng

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

Study on water-soluble chitosan RE complexes to the preservation of tomatoes and the degradation of pesticide residues
LI Zhi-long;CAI Xiu-hua;ZHANG Wei *

..............page:331-334

Study on brewing technology of Clausena lansium fruit wine with wine yeast and da qu
LIU Mou-quan;KONG Mei-lan;ZHANG Fu-ping;HUANG Mian-chun;WANG Yu-xing;FANG Yan-hui

..............page:201-204,209

Effect of different nitrogen source and concentration on the apple brandy fermentation
ZENG Chao-zhen;ZHANG Yong-mao;KANG San-jiang;ZHANG Fang;ZHANG Ji-hong;ZHANG Hai-yan

..............page:205-209

The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product
CHEN Li;WANG Chen-jing;WANG Qian-juan;LU Guo-quan *

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

Amino acid analysis of Antarctic krill Peptide obtained by protease related autolysis peptide
NI Ling 1 ;WU Wen-hui 1;2 ;ZHANG Qi 1 ;XIE Jing 1 ;BAO Bin 1;2;*

..............page:102-107

Multiplex PCR for identification of species origin of meat
SHANG Ke;DUAN Qing-Zi;ZHANG Yu;ZHANG Liang *

..............page:83-85,96

Effects of drying methods on oxidation of dairy protein and redox state
MO Ling 1 ;LE Guo-wei 2 ;SHI Yong-hui 2;

..............page:170-173,186

Preparation of total sapindus-saponins for quality control
WU Heng 1 ;ZHANG Cui 1 ;WENG Zhen 2 ;XU De-ping 1 ;WANG He-ya 1 ;YAO Wei-rong 1

..............page:91-96

Research of the shaping process of vegetable paper made by cress leaves
XU Xue-qin * ;SHU Zhi;XIA Wen-shui;JIANG Qi-xing;XU Yan-shun

..............page:308-311,330

Effects of antimicrobial coating and vacuum packaging to maintain quality of drunken shrimp during storage
LV Fei;ZHANG Bi-na;DING Yu-ting *

..............page:335-337,364

Study on the determination of 18 elements in chocolate by inductively coupled plasma mass spectrometry
LIU Hong-wei 1 ;NIE Xi-du 1 ;XIE Hua-lin 2;*

..............page:88-90,107

Distilling the main skeleton line of shrimp based on machine vision technology
LUO Yan;ZHANG An-hong;CHENG Fang *

..............page:68-73

Study on the fermentation process and the characteristics of enzyme from cellulase-producing bacteria for the cassava
ZHANG Hui-xiang 1 ;YANG Shi-jun 1;2 ;XIANG Li 1 ;CHEN Chang-peng 1

..............page:183-186

Biotracing the source of Listeria monocytogenes strains by enterobacterial repetitive intergenic consensus sequence-based PCR
LIU Hai-quan1;2;3;ZHU Ying1;2;3;JIANG Wen-jie1;2;3;SUN Xiao-hong1;2;3;Vivian C H WU4;PAN Ying-jie1;2;3;ZHAO Yong1;2;3;

..............page:49-51,60

Establishment of Vibrio parahaemolyticus growth predictive model by Real-time quantification PCR on ready-to-eat Shrimp
PENG Zhi-yun;WANG Jing-Jing;TANG Xiao-yang;PAN Ying-jie;ZHAO Yong * ;Ministry of Agriculture;Shanghai 201306;China)

..............page:108-110

Simultaneous determination of vancomycin and norvancomycin in milk by liquid chromatography-tandem mass spectrometry
GUO Qi-lei;SHI Hai-liang;YANG Hong-mei;WANG Hao;LIU Yan-qin

..............page:86-87,101