Food Science and Technology 2006 Issue 6 Study on gelatinization property of colocasia esculenta schott starch phosphate ester

Study on gelatinization property of colocasia esculenta schott starch phosphate ester
LAI Li-chao

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

Preparation and analysis of zinc-enriched yeast
WANG Zhan-yong;CHEN Shan

..............page:143-145

Determination of nutrients and amygdalin in seeds of amygdalus ledebouriana schleche
JING Wen-juan;CHEN Zhi-pin;WANG Lu-shi;TANG Hui

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

Study on factors influencing enzymatic hydrolysis during spore oil extraction
ZHANG Zhi-jun;LIU Jian-hua;LI Shu-fang

..............page:41-43

Study on the purification of polysaccharide in morus alba leaves with resin
LIU Shu-xing;WANG Wei;WEI Li-na;LI Hong

..............page:38-41

Study on extraction, purification and scavenging free radical of polysaccharide ASP-A from acanthopanax sessiliflorus
WANG Jing-jing;FENG Ying;MENG Xian-jun

..............page:34-37

Study on purifying of konjac glucanmannan treated by phosphoric acid
YAN Hua;WANG Zhi-qiang

..............page:32-34

Mutagenic effect of high hydrostatic pressure on coprinus ovatus producing laccase
WANG Sui-lou;WU Xiao-zong;DUAN Xu-chang;SUN Jun-she

..............page:29-31,37

Study on vacuum freeze-drying technology of compound food
LI Su-yun;DONG Tie-you;SONG Feng-li

..............page:44-45,49

Study on the technological parameters for wheat germ stabilization with microwave
HU Chun-feng;ZHOU Xian-qing;ZHANG Yu-rong

..............page:46-49

Study of technology on vacuum freeze-dry pear Chinese date
DUAN Jiang-lian;WANG Xiang-dong;XU Jian-guo

..............page:50-52

Study on the quality analysis and the processing characteristic of Hunan brier grape
QIN Dan;XIONG Xing-yao;SHI Xue-hui;HU Ya-ping

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

Fining conditions for the extracted liquid of garlic polysaccharide
HUANG Xue-song;LI Cun-zhi;RAN Yan-hong

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

Research progress on security of traditional fermented food
LU Zhan-hui;PENG He-hua;LI Li-te

..............page:1-6

Study on blanching technology of ginger before quick freezing
DENG Jie-hong;TAN Xing-he;PAN Xiao-hong;WANG Feng;LI Qing-ming;QIN Dan;ZHANG Yu

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

Effect of high pressure treatment on pri-and post-rigor muscle
MA Han-jun;ZHANG Jun-he;XU Xing-lian;ZHOU Guang-hong

..............page:61-65

Study on reducing the residual sodium nitrite in sausage by adding Vc
XUE Li;LAN Hong-ying

..............page:65-67

Optimize hurdle technology factors for gentle processed instant penaeus vannamei product
GU Ying-long;YANG Xian-shi

..............page:68-72

Preparation of sour bambusa lapidea shoots with chili in flexible packages
ZOU Ying;WANG Hai-tang

..............page:72-74

Preparation of soft candy with dietary fiber from wheat bran
MA Jing;LIU Shu-xing;SU Feng-xian

..............page:75-76,90

Study on the enhancement of the non-biological stability of the rice wine by the inorganic ceramic membrane ultrafiltration
HUANG Xiu-jin

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

Study on the antimicrobial and antioxidant activities of hesperidin and the complexation with copper (Ⅱ)
QIN Hui-min;ZHU Si-ming;YU Shu-juan

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

Protective effect of trehalose on α-acetolactate decarboxylase during drying
MENG Jian-zong;LI Zhao-hua;MENG Li-ping

..............page:84-86

Effects of xanthan gum on the stability of acidified milk drink
CAO Wei-chun;XIA Wen-shui

..............page:87-90

Study on the processing technology of clarified Prunus juice
CHEN Yong-hao;ZHANG Zi-de;ZHAO Cong-zhi;CHEN Zhi-zhou;LIU-wei;WANG-qi

..............page:91-94

Study on the processing technique of papaya pulp beverage
LIU Gong-de;SU Yan-lan

..............page:95-97

Study on processing technology of health-care drink
SUN Qiao;LIU Xiao-jie

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

The Preparation of solid beverage of fructus momordicae and kelp
YANG Hong-yuan

..............page:100-102

Application of conjugated linoleic acid in yoghurt
MEI Lin;GUO Xiao-jian;XIE Ya-lan;WANG Zhi-geng

..............page:103-106

Study on the technics of meal fibre fresh noodle with soft package
GUO Li-mei;CHU Hang

..............page:106-108

Research and development on Zn fortified wheat flour
LU Qin-feng

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

Advance on method for determination of microorganisms in the food
LANG Xu-long;WANG Xing-long;LIU Wen-sen

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

The specific heat measurement of freezing food
GUAN Zhi-qiang;DAI Wu-zi;YANG Li-ming;LIU Zhi-hong

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

Determination on 24 organochlorine pesticides residue in chicken
ZENG Ming;ZENG Fan-gang

..............page:119-121

The analysis method of aroma volatile compounds in tomato by solid phase microextraction(SPME)
GAO Hong-yan;ZHU Ben-zhong;MEI Xiao-hong;LUO Yun-bo

..............page:121-123

Determination of active component in fruits of hawthorn by high performance liquid chromatography
HAN Zhe;CUI Tong;SUO Ran;QI Xiao-ju

..............page:124-126

Study on the preservative technology of traditional Chinese high moisture rice cake
WANG Xin;ZHOU Hui-ming;QIAN Hai-feng

..............page:127-130

Effect of different packing methods on quality of chenopodium glaucum L during storage at low temperature
CHANG Li-xin;SHI Liang;AN Jin-jie;Yan Feng

..............page:130-132

Study on the antimicrobial properties and scavenging free radical effect of natural pigment from castanea mollissima shell
WU Xue-hui;ZHANG Yuan-zhi;QIN Hui-hui;CHENG Lian

..............page:133-136

Establishment of the guinea pig model and the analysis of the main allergen of sea shrimp
XIANG Jun-jian;LI Xiao-di;WANG Hong;DENG Ning;ZHANG Zai-jun;YANG Hong-yu

..............page:137-140

The macromolecules of better water-solubility and film forming properties in food raw matenal
LIU Shu-xing;CHEN Jin-wei;TIAN Bin

..............page:24-28

Progress in some techniques to improve performance of ELISA applied in food safety test
GUO Jie-biao;XIONG Yong-hua

..............page:18-20

Application of the sterilization technology in the food processing
LU Qiu-jun;HUA Shun-bao;HU Kang

..............page:14-17

shi pin zhao hui shi zai bi xing
li zheng ming

..............page:10-13

Probing on the establishment of new food circulation standard system
WANG Jing;LIU Wen

..............page:6-9