Food Science and Technology 2006 Issue 10 An orthogonal experiment to optimize refluxing extraction of oleanolic acid in leaves of chaenomeles speciosa s. nakai

An orthogonal experiment to optimize refluxing extraction of oleanolic acid in leaves of chaenomeles speciosa s. nakai
YIN Biao;YAN Hong-guang;HE Bo;DING Zhi-en

..............page:101-103

Study on extraction and antimicrobial effect of the leaf of moxa
LU Xue-gen

..............page:98-100

Study on the stability of acidic juice-milk
JI Hong;LI Bo;JI Bao-ping;YU Fei

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

Research on the process of fermented egg and milk yogurt
WU Zhao-min

..............page:215-217

Developing of lactobacillus fermentative beverage from carrot
ZENG Xian-chun;MENG Dong-li;ZHU Chang-qin

..............page:218-220

Research on fermentation processing of fruit vinegar of containing alcohol
YANG Hui-qin

..............page:221-224

Research on process of corn ice-cream bar
YANG Xiao-ying;WANG Da-wei

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

Effect of active carbon on decolorization of peach gum hydrolysate
WANG Wen-ling;CHEN Xiu-lan;RAN Yan-hong;HUANG Xue-song

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

Improved research techniques of sauce pork hoof about Chinese traditional cooking
YANG Guo-tang;ZHANG Peng;HAN Xiao-yuan

..............page:107-109

Application of modern physical and chemical method in studying the quality of cheese
LUO Yi-zha;YANG Jie;HAI La-ti

..............page:110-115

Progress on preparation and property characterization of bone collagen
LI Fan;JIA Dong-ying;YAO Kai

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

Effect of technical parameters on dehydration rate of salmo slice during vacuum freeze drying
LEI Qiao;YU Jun

..............page:119-122

Research of production of maltodextrin by extrusion
SUN Yu-qing;RAN Xu

..............page:123-125,137

Research on flavor stability of boiled dumplings' stuffing
WANG Chao-jin;YU Hao-min;LIU Zhen-hua

..............page:126-128

Study on the property of fried composite composed of surimi and emulsified soybean protein
ZHOU Ying-yue;CHENG Yu-dong

..............page:128-130

Response surface models for the growth of escherichia coli O157:H7
LI Bai-lin;GUO Jian-fei;OU Jie

..............page:131-137

Design for the unloading machine of convenient rice product line
XIN Hong-bing;LIU Zhen-bao;WANG Wen-jing;CHANG Ya-li

..............page:138-140

Design and analysis of temperature characteristic on a new type food test chamber
WANG Fang;LIU Ying;WU Zhi-min

..............page:141-145

Equipment of pickles machining based on PLC
ZHENG Min-hua

..............page:145-147

Study on extraction and stability of yellow pigment from the fruit of persimmon
ZHANG Ya-li;MEI Jian-sheng;ZHANG Mei-yue

..............page:148-152

Purification and preliminary components indentification of rose pigment
FENG Zuo-shan;DU Juan;LI Yong;XU Jin-yu;ZHANG Xiao-min;LIU Ling

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

Study on the synthesis of a new food additive - sodium diacetate
XIE Qing-ruo;HUANG Yong-chun;TANG Zhong-feng

..............page:156-159

Research on the tocopherol polyethylene glycol succinate
WANG Yan;WU Lin;CHEN Jing;QIN Xiao-rong;YI De-lian

..............page:159-161

Synthesis of citral 1,2-propanediol acetal catalyzed by copper methanesulfonate
TU Chang-xin;PENG An-shun;GUO Shi-cheng

..............page:162-164

Study on the synthesis of Vitamin E succinate
YI be-lian;WU Lin;WANG Yan;LEI Qian;QIN Xiao-rong

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

Synthesis of three 1,3-oxathiolane under focused microwave irradiation
LI Ning;ZHENG Fu-ping;SUN Bao-guo;TIAN Hong-yu;XIE Jian-chun;LIU Yu-ping;XU Xiao-dong;ZHANG Wen-jing

..............page:168-171

Study on preparation and properties of lacti-glyceride
WANG Hong-yan;HU Yan-li

..............page:171-173

Research on synthesis of jasminaldehyde
ZHANG Fu-juan;SHENG Shu-ling

..............page:174-175

Progresses in flavors using oil catalyzed and oxygened byenzyme
YANG Gui-min;XIE Jian-chun;SUN Bao-guo

..............page:176-180

Research on synthesis of natural meat flavor
XIAO Zuo-bing;NIU Yun-wei;LI Qiong;AI Ping;YU Ling

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

Influences of several clarification agents on polysaccharide content in litchi extract solution
TANG Xiao-jun;CHI Jian-wei;ZHANG Ming-wei;ZHANG Hui-na;ZHANG Yan;WEI Zhen-cheng;ZHANG Rui-fen

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

ben kan qi shi

..............page:30,77,204,248

wo guo gong zheng zhi jia he she hui jing ji guan li guan yuan yue du de gong zhong ying yang zhuan zhu chu ban

..............page:插1-插2

Study on the stability and optimum condition of promotional beverage almond with caffee
REN Wen-ming;LIU Xue-feng;JI RIMUTU;QIAO Wen-bin

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

Study on processing technology of natural drinks made from artemisia selengensis turoz and pineapple
XIAO Mei;LIU Xiao-ming

..............page:192-196

Preparation of mudldy lotus root juice drink
FAN Ai-ping;WU Rong-shu;YANG Chen-jin

..............page:196-198

The debittering of citrus juice
LV Shuang;TIAN Cheng-rui

..............page:199-201

Preparation of ohwi health beverage of momordica grosvenori, apium graveolens and Chrysanthemum indicum L.flowers
LIU Guo-ling;PENG Shan-shan;HUANG Li-en;QIN Feng-juan

..............page:202-204

Development and functional properties of the tremella tea
YAN Jun;GUO Xiao-qiang;WU Xiao-yong;XU Guang-yu;LI Xiao-guang;GOU Xiao-jun

..............page:205-207

Extraction and determination of nucleic acid of selenium-yeast
WANG Xin-feng;CHEN Yuan-yuan;TAO Gang-qin

..............page:78-80

Research and produce of health bag-tea of Tong-jiang tremellafuclformis berk
GUO Xiao-qiang;YAN Jun;WU Xiao-yong;XU Guang-yu;LIU Wei;LI Xiao-guang;GOU Xiao-jun

..............page:208-210

Study on the applications of OSA modified potato starch in ice cream
WU Ying-long;KANG Jue;CHEN Xiao-huan

..............page:228-230,237

Extraction and composition of oil from soybean embryo
ZHANG Lu;SHU Guo-wei;PENG Dan

..............page:231-233

Study on determination, isoflavine from soy residue by HPLC
GAO Rong-hai;LI Chang-biao;MENG Xian-wen;ZHAO Xiu-hong;LIU Chang-jiang

..............page:234-237

Fatty acid analysis of clam by GC/MS
HE Fang-yi;ZHANG Jie-li;LI Tie-chun;DAI Hong-juan;HOU Dong-yan

..............page:238-240

Fast distilling-acetylcholine spectrophoto method to determine the formaldehyde content in the mushroom
YANG Xue-jiao;HUANG Wei;LIN Tao

..............page:240-242

Research on digital image determining method towards protein in milk powder
WANG Xu;SUN Jian-ping;CHEN Jing;HOU Cai-yun

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

Determination of pendimethalin residue in legume vegetables
YANG Ting;ZHU Yong;ZHAO Jian;WANG Li-jun;HUANGFU Wei-guo

..............page:246-248

Chromatographic analysis of organ in acids in foofs
TANG Chang-bo;YUE Tian-li

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

Sensitivity of PCR detection for the inva gene in salmonella
JIANG Shu-xun;WU Sheng-jing;LI Shou-song;RAO Jing-jing;JIANG Yun

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

Testing of SOD in vegetable food
ZHANG Xiao-yan;ZHU Le-min

..............page:254-256

Determination of chilies pungency with scoville sensory evaluation method
LUO Feng-lian;XIA Yan-bin;OUYANG Jian-xun;WANG Yan

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

Analysis of aroma from leaf and stem of vitex negundo I.var.heterophylla (franch.) rehd.by solid phase microextraction combing with GC-MS
XIE Jian-chun;SUN Bao-guo;ZHENG Fu-ping;YU Min

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

Antioxidant activity detection of 17 plant samples by using DPPH. method
HU Xi-lan;HAN Zhao-xiang;TAO Ying;LI Jing;CHEN Yan

..............page:264-268

Shelf-life extension and colour stabilisation of pork packaged in modified atmosphere packaging containing low CO
FU Li;MA Li-qing;KONG Bao-hua

..............page:269-272

Effect of chitosan on the storage properties of Chinese-style sausage
LAN Feng-ying;JIN Ye;LI Yu-feng

..............page:273-275

Study on the fresh-keeping effect of the treatment of coating on duck eggs
LI Shuai-jun;LING Gang

..............page:276-278

Study on the technology of antisepsis and storage of green asparagus
LI Yan-hua;WANG Qing-guo

..............page:279-283

Study on pear's texture by TPA test
MENG Lu-li;ZHANG Qian-yi;WU Hong-hua;WANG Xiang-lin;ZHANG Ming-de

..............page:283-286

Study on application of soybean dietary fiber in bread
GUO Dong-xue;ZHANG Yan-rong

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

Study on process conditions of extracting soybean isoflavones
YANG Yang;JIANG He-ti

..............page:290-292

Extract essential oil from peel of citrus with supercritical CO2
FAN Zhen-di;DENG Dan-wen;YU Xiao-lin;ZHANG bin;LI Ti

..............page:293-295

Study on the application of artificial neural network-genetic algorithm in optimization of extraction process of soluble fiber from mungbean residue
CAO Xi;WU Yi-qiang;LI Ji-hua

..............page:296-299

Exploitation and composition of pumpkin powder
TANG Yong-mei;NING Hong-zhen;LIU Hui;YAN Hong

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

Safety assessment of powder of ant
WANG Ting-xin;WU Guang-chen;LIU Zheng-hao;XIA Li-ya

..............page:302-304

Study on different methods for extraction of alkaloids from mistletoe
LI Ti;NI Yong-nian;Li Li

..............page:94-97

Pilot on the processing of supercritical CO2 extraction in Rhodiola sachalinensis A Bor.
WANG Hua-tian;GONG Gang-ming

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

Extraction and research of properties of the antibacterial components in coriandrum sativum
LI Xing-ming;XU Xue-ming

..............page:89-91

Study on change of nitrite content during vegetable fermentation by lactic acid bacteria
ZOU Li-gen;WU Yuan-feng;ZHAO Yun

..............page:86-88

Study on processing technology of celery dry-eating slice
CHEN Guo-gang;MA Yu;PEI Shi-qi;CHEN Yu;ZHANG Bing

..............page:84-85

Effects of different methods for sample drying on organolepic characteristics of Chinese chestnut kernels
CHANG Xue-dong;CAI Jin-xing;GAO Hai-sheng;ZHU Jing-tao;LIU Xiu-feng

..............page:81-83

Development of separation methods and applications of papain
HE Ji-qin;ZHANG Hai-de

..............page:66-69

Preparation and its properties of the immobilized transgluminase with calcium alginate as the support
CHEN Hai-ying;ZHANG Chun-hong;HAN Xiao-fang;CHE Xiao-yan;LIU Chang-jiang

..............page:63-65

Study on the effects of several effectors on phenylalanine ammonialyase (PAL) activity using response surface methodology
YUE Hai-yan;YUAN Qi-peng;LIU Xiao-hui

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

Study on the hydrolysis of chitosan with α-amylase under the ultrasonic
HUANG Yong-chun;XIE Qing-ruo;RONG Yuan-ping;YE Yun;HUANG Dong

..............page:74-77

Preliminary study on separation and purification of glutathione by macroporous absorbed resin
LI Cong-jun;LU Ming-bo;YU Long-jiang;ZHOU Peng-peng;LI Wen-bing

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

Effects of ultrasonic treatment on properties and microstructure of soy protein isolate films
WEI Xiao-ying;REN Hong;YANG Yang;YAN Can;WU Qi-yi

..............page:55-58

Effect of biological enzymes on pasting properties of corn flour
GUO Ling-ling;LI Xin-hua;ZENG Jie

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

Comparative study between fungal α-amylase and maltogenic α-amylase on improving the quality of steamed-bread wheat flour
WANG Xue-dong;YANG Hao;YAO Juan;SHEN Jiong

..............page:48-52

Study on extraction and auti-oxidation of the total flavones from zizyphus jujube in north of Shaanxi
HUO Wen-lan;LIU Bu-ming;CAO Yan-pin

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

A disquisition about SOD compound enzymes in diverse aloes
WANG Yi-lin;YANG Peng

..............page:42-44

New research progress on starch retrogradation——water redistribution on starch recrystallization
AN Hong-zhou;LV Jian-hua;ZHAO Lin

..............page:38-42

Optimization of culture medium and conditions for polysaccharide production by phellinus igniarius
JIA Jian-bo;JI Cai-hong

..............page:31-37

Inducement condition and purification of recombinated thermostable endoglucanase CeI12B expressed in E coli
LI Xiang-qian;SHAO Wei-lan

..............page:27-30

Construction of NICE system food-grade vector prnb48 for lactococcus lactis
XU Bo;CAO Yu-sheng;CHEN Yan;GUO Xing-hua

..............page:22-26

Study on the prevalence of major chronic diseases of adults in 2002 in Lhasa, Tibet
Dawa;YE Xie-min;Dunzhuduoji;Gesan;Gamacangjue;GOU Xiao-qin

..............page:19-21

Application of membrane techniques in fruit juices production
FENG Wen-jie;CAI Bang-xiao

..............page:14-18

The characteristics of technique processing food by ultra-high pressure
ZHAO Jun-fang;ZHAO Yu-sheng;YAO er-min

..............page:11-13

Study on the government administration and police for the establishment and implement of HACCP system in Canada
LV Qing;SU Da-lu;GU Shao-ping

..............page:7-10

Several problems on strengthening the construction and management of the food safety
ZONG Zhan-guo

..............page:4-7

Free searching and appraise for patents in the patent cooperation treaty of world intellectual property organization(WIPO)patent
LIAN Xi-jun;LI Wen-jie

..............page:1-3