Food Science and Technology 2006 Issue 3 Study on identification of compound amino acid chelates

Study on identification of compound amino acid chelates
WU Ru-yi;ZENG Li;ZENG Fan-jun

..............page:104-107,112

Progress in determination methods of dietary fiber
XIE Shi-qi;HE Xiao-wei;HUANG Qiang;XUE Xin-shun

..............page:108-112

The research of demulsification in extracting rapeseed-oil by using aqueous enzymatic method
LI Gui-ying;YUAN Yong-jun

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

Research on the effect of bran removal degree on rice
LI Tian-zhen

..............page:96-100

Application of saccharifying enzyme in the production of fen-flavor xiaoqu liquor
ZHAO Jin-song;LUO Hui-bo;WU Shi-ye

..............page:94-95

A new index to estimate the extent of beer staling--the DPPH-scavenging ratio
YAN Min;LI Qi;GU Guo-xian

..............page:91-93,100

Study on the brewing process of apple cider vinegar of apple pulp
WEI Chun-hui;LU Jia-li

..............page:88-90

Determination of antimicrobial peptides activity
LI Xiu-liang;LEI Hong;MENG Bo;PING Wen-xiang;ZHOU Dong-po

..............page:113-115

Study on the physicochemical properties of semen litchi starch
LI Bao-zhen;ZHAO Mou-ming;HUANG Li-xin;YANG Bao

..............page:132-135

Current situation about the study of L-carnitine and its application
WANG Yuan-yang;ZHAO Yan-hua

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

Food Info

..............page:27,40,44,69,75,100,139,140-141

tui jin gong zhong ying yang gai shan huo dong yi yi zhong da

..............page:前插7

HPLC determination of 5,7-dihydroxychromone and eriodictyol of peanut hulls
YAO Li;LIN Yu-ping;GONG Yun-qi;RAO Gao-xiong;SUN Han-dong

..............page:116-118

Storage technology of vacuum cooling for Indian kalimeris and Indian dendranthema
QIAN Hua;ZHAO Bo-tao;HUANG Xiao-de;ZHANG Wei-ming

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

Effect of 1-methylcyclopropene on the postharvest physiology of green pepper
SUN HAi-yan;CHEN Li;LIU Xing-hua;MA Jun

..............page:122-125

Study on the fresh-keeping effects of the calcium preparation coating on egg
ZHANG Ji-wu;WU An-fu

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

Study on preparation of water-nonsoluble dietary fibre of soybean bran
LI Run-guo;CHEN Ge

..............page:129-131

Preparation of the buckwheat icecream
LI Zheng-tao;WU Bing;XIAO Shi-ming;FAN Li;ZHANG Jian-feng

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

Study on technology of chitosan clarify imperata cylinarica(L.) rhizome beverage
HUANG Mei-e;DONG Ai-wen;GAO Zhong-song;ZHOU Jian-jun

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

Beverage development of whey polypeptide by enzymic technology
QI Hai-ping;HU Wen-zhong;FAN Sheng-di

..............page:80-82

Study on proportion of compound fruit-vegetable juice fermented by lactic acid bacteria
WANG Feng;DONG Ying

..............page:76-80

Study on the effect of a promotional reagent on lycopene extraction
HE Han;SHEN Ning;LIANG Bing

..............page:72-75

Catalytic synthesis of new preserver dimethyl fumarate
SHENG Shu-ling;ZHANG Fu-juan;ZHANG Xiang-yu

..............page:70-72

Study on synthesis and antibacterial capability of isopropy p-hydroxybenzoate
XIE Zong-bo;JIANG Guo-fang;CHEN Zhong-sheng

..............page:67-69

Research on the influence factors of the sowbelly ham flavor
FANG Ying-qun;CHEN You-liang

..............page:64-66

The contribution of starter culture to volatile compounds in fermented sausages
WANG Hai-yan;MA Chang-wei;SONG Yong;ZHAO Li-li;BI Hong-xia

..............page:61-63

Urtica--a new food resource to be exploited
GUO Xin-li;ZHANG Hai-yue;LI Dong-feng

..............page:58-60

Study on quality changes and control of fresh-cut vegetables
HAO Ya-qin;GAO Yuan-jun;NAN Hai-juan

..............page:55-57,69

Research on the vacuum freeze-drying processing of the carrot piece
LIU Yu-huan

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

Study on osmunda japonica production
HE Yi-fa;SUN Peng

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

Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing
QIN Hai-yuan

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

Developing the organic food industry
LI Zheng-ming

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

A high voltage pulse generator applied in destroying bacterium for food
YING Xue-zheng;WANG Jian-ping;YE Zun-zhong

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

Disquisition on the preparation of bioactive peptide and structure-characteristic ralation
LI Lin;ZHAO Mou-ming

..............page:8-11

Development on milk-derived angiotensin Ⅰ-converting enzyme(ACE) inhibitory peptides fermented by microorganisms
GUO Yu-xing;CHEN Qing-sen

..............page:12-16

Research status on the fish protein frozen denaturation
SONG Guang-lei;DAI Zhi-yuan

..............page:17-20

Study on the characteristics of high amylose waize
ZHANG Chun-hong;HUANG Xiao-jie;LI Xin-xin;ZHAO Zeng-yu

..............page:21-24

Study on comparing enzyme preparation process of microporous starch granules
FU Ya;XU Yi;LIU Huo-an;LIU Xiong;KAN Jian-quan

..............page:24-27

Study on the starter for fermentative meat-lactobacillus sake 54
JIA Shi-fang;CHEN Mei-ling;ZHONG Jin;LIU Bin;DONG Xiu-zhu;HUAN Lian-dong;LI Hong-wei;ZHANG Chun-hui

..............page:28-30

Application of response surface method for optimal concentration of culture medium for enzymes of degrading cholesterol
ZHANG De-chao;WANG Su-ying;YANG Jie

..............page:31-33

Study on the purification and crystallization shape of ampelopsis flavones
ZHAN Yu;NING Zheng-xiang;ZHENG Cheng

..............page:34-36

Research of ultrafiltration techniques on enzymatic hydrolysates of corn germ protein
ZHANG Ming-di;YAO Hui-yuan

..............page:37-40

Study on affect of the embryo-oil preparation to the isoflavone and saponin with the ultrasonic extraction
XU Mu-dan;WANG Zhen-lei;MAO Gen-nian;ZHANG Qiang;LI Yan-jun

..............page:41-44