Food Science and Technology 2006 Issue 8 Preliminary identification and determination of flavonoids compounds in onion skin

Preliminary identification and determination of flavonoids compounds in onion skin
XU De-feng;ZHANG Wei-ming;SUN Xiao-ming;WU Su-ling

..............page:275-279

Manufacture of a nutritious gel product from fresh pigskin
HU Yue-bin;JIA Dong-ying;YAO Kai;SUN Hui

..............page:272-275

Effect of cactus extraction materials on moon-cake's shelf life
ZHANG Bing-yun

..............page:269-271

Applications of SPR biosensor in food inspection
MIAO Lu;ZHANG Shui-hua;LIU Zhong-ming

..............page:266-268,279

TLC determination method research of D-Chiro-Inositol in buckwheat seed
LIU Ren-jie;PIAO Chun-hong;YU Han-song;PENG Shuai;LU Cheng-wen;HU Yao-hui

..............page:263-265

Determination of imidacloprid residuals in corn with HPLC and SPE cleanup method
WANG Feng-chi;GAO Wen-hui;LU Hong-ying;LUO Min;MENG Hui

..............page:259-262

Determination of total flavones from chicory growth in wild and plastic shed
WANG Cui-yan;HOU Dong-yan;HUI Rui-hua;LIU Xiao-yuan;LI Xue-cheng

..............page:257-258,262

Analysis of fat-soluble components in seed of sinapis alba by gc/ms
ZHANG Yuan;WANG Zhe-zhi

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

Study on volatile constituents of oroxylum indicum (L.) vent by gas chromatography-mass spectrometry
ZHAO Li-juan;ZHANG Jie-li;LI Xue-cheng

..............page:252-254

Determination of 10-HDA in royal jelly by RP-HPLC
LUO Xiao-feng;ZOU Sheng-qin;LIU Chuan-an

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

Preliminary study on improved determination methods of the total sugar in red bayberry wine
HUANG Guo-qing;XIAO Zi-jun;ZHONG Rui-min;ZENG Qing-xiao

..............page:245-248

Study on determination of trace lead in saline cod by hydride generation-atomic fluorescence spectrometry
LI Zi-chao;JIANG Zhi-gang

..............page:242-245

Determination of trace arsenic in foodstuff by hydride generation atomic fluorescence spectrometry
ZHANG Ning

..............page:239-241

Study feasibility on determination of mnltiply trace elements in haihong fruit by ICAP
HUO Wen-lan

..............page:237-239

Study on HPLC analysis of ethyl malto in beverage
WANG Hao;LIU Yan-Qin;YANG Hong-Mei;TIAN Yan-Ling;KOU Lin-Na

..............page:235-236

Determination of eight kinds of low molecular weight organic acids in Aloe and Aloe's drink by HPLC
HE Hai-xia;DING Jian-hua;YANG Xin-lei;LUO Ming-biao

..............page:231-234

The determination of ascorbic acid in food with polymeric film of derivative of β-cyclodextrine modified electrode
LIU Shu-juan;MA Jian-guo;PENG Dao-feng

..............page:227-230

Study on reaction of acetals between benzaldehyde and glycol
LI Jian-li;CHEN Yang-ru;XIONG Guo-xuan;CHEN Song-fei

..............page:174-177

Study on HbNO as a new colorant for meat products
WANG Dong;LI Kai-xiong;ZHU Yong-tao;YU De-rong

..............page:178-181

Advances in stabilization technology for natural pigments
OUYANG Jie;ZHAO Jia-li;CHEN Xu-hua

..............page:182-184

Application of enzyme in flour product
ZHANG Jian-zhong;ZHAO Xiao-wen

..............page:185-188

Optimization of processing of guava juice with compound pectinase
DING Li-jun

..............page:189-192

Study on the natural taurine tea beverage
GAO Meng-xiang;ZHANG Changfeng;LIU Ping-e

..............page:193-196

Trial-manufacture of jasmine & rose KbaC beverage
ZHANG Su-hua;DING Guo-xiang;SUN Chang-hua

..............page:197-200

Steadiness research of compound syrup drink of Chinese flowering crabapple and carrot
YUAN Zhong;ZHANG Bai-sheng

..............page:201-204

Preparation of the low-sugar egg-containing yoghurt
ZHANG Xue-ying;XU Zhong-wei;GAO Jian-hua;NING Zheng-xiang

..............page:204-207

Preparation of chicory and cider vinegar drink
ZHOU Tian-hua

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

Research on factional active lactic acid bacteria beverage
YAN Cheng

..............page:210-212

Study of Chinese toon ice cream
ZHAO Gui-hong

..............page:213-215

Probe on influencing noodle eating and cooking quality related to factors
JI Jian-hai;MIN Wei-hong;BAI Rui-ping

..............page:216-221

Enzyme linked immunosorbent assay for the detection of Deoxynivalenol
DENG Shun-zhou;YOU Shu-zhu;XU Yang

..............page:222-224

Determination of calcium and magnesium in arrowroot flour by suspension sampling-flame atmic absorption spectrometry
LI Run-guo;XU Qiang;DAI Xu-bao

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

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

..............page:91-93

Progress on study of toxic substances in common bean
YAO Yun-yan;WANG Jing;CAO Wei-qiang

..............page:280-283

Evaluation of antiallergic perilla frutescens
WEI Bao-yao;HUANG Li;TENG Jian-wen;FENG Zhi-chen

..............page:284-286

Nourishment value and comprehensive exploitation of perilla for medicine
YU Shu-ling;WANG Xiu-ling

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

Preparation of dehydrate sliced chestnut by combination drying of microwave and vacuum
LI Yun-yan;SONG Guang-sen;DU Yu;DING Zhao-jun

..............page:88-91

Study on the infection of "Mopan" persimmon by the treatment of carbon dioxide
GUO Xiao-hui;FANG Shu-zhen;WANG Jie;GUO Xue-xia;XU Li-qiang;YUAN Li

..............page:84-87

Research on production technology of powdered phosphatide
ZHAO Li-chun

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

Production of soybean peptide nutrient solution by using enzyme to digest defatted soybean flakes
TENG Mu-zi;QIAN Fang;Li Shun-yan

..............page:79-80

Research on the preparation of fat substitute in enzyme method
TAO Rong;MA Chun-hua;QIU Chun

..............page:77-78,83

Study on the elimination effect of free radical of water-soluble polysaccharides of herba houttuynia extracted with microwave-assisted
ZHANG Jian-xin

..............page:115-117

Study on using microwave to intensify the flavonoids antioxidants extraction from olive leaves
LIU Yu-hong;LIN Qing-sheng;KONG Hui-qing;ZHANG Chen;LI Xiong;LU Qiu-yan;LIU Mei-ling

..............page:111-114

chang dao cheng xin jing ying li nian ying zao gong ping jing zheng huan jing zhong guo diao wei pin xie hui jing xiao shang fen hui cheng li xin wen fa bu hui zai jing long zhong zhao kai /2006 zhong guo shi pin shi chang cai fu lun tan shi pin jing ying qi ju yi tang gong hua " fa zhan "

..............page:插12

shi shi chuan di ( si )

..............page:13,42,76,93,96,104,110,123,129,133,148,170

shi shi chuan di ( wu )

..............page:177,181,184,188,192,196,215,234,248,271,300

cong ke ji zhan lue gao du gou jian wang zhi he de jing zheng you shi bei jing wang zhi he shi pin ji tuan you xian gong si zong jing li wang jia huai yi xi tan
qing qing

..............page:插7-插8

Calculation of food chemical engineering based on MATLAB
LIU Qiao;QUAN Chun-shan;FAN Sheng-di

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

Cleaning of the food factories equipment and CIP system
ZHANG Shui-cheng;WANG Yi;ZHANG Shi-qing

..............page:167-170

Electronic tongue and its application in beverage recognition
CHENG Xiu-juan;ZHU Hong;ZHENG Li-min;JIA Zong-yan

..............page:163-167

Applied trials of rare earth in the industrial production of glutamic acid fermentation
RUAN Nan;WU Xin;HUANG Li-jing;LI Yan

..............page:160-162

Gradation of polysaccharides useing the combined method of microfiltration, ultrafiltration and nanofiltration
YE Xiao;YI Jian-ping;YU Jun;ZHONG Ru-gang

..............page:107-110

Processing of spinach flake using freeze-drying technique
GAO Jin-yan

..............page:105-107

Quality propertion of tomato powder drying by four drying methods
SONG Hong-xin;LIU Xiao-yang

..............page:101-104

Research on air drying apricot after different treatments
DU Zhi-long;GAO Zhen-jiang;ZHANG Chun-min;MA Ling-juan

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

Keeping freshness technology in can of the pomegranate seeds
GUO Ya-li;MIN Yong;ZHANG Li;LI Ping;LI Shu

..............page:94-96

Study on the immobilization of superoxide dismutase in raspberry with chitosan
ZHANG Chun-yan;MENG Xian-jun

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

Study on screening of cellulose degradation strains
WU Shi-hua;XU Ya-fei;HUANG Cui-ji

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

Development of cloning and transforming systems of exdongenous genes in genitically modified product
SHAO Bi-ying;CHEN Wen-bing;YANG Jie

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

Analysis on microoganism and their influencing factor in the fermentation of Chinese artichoke
LIU Shao-jun;ZHOU Li-yan;ZHAO Jian-gong;JIA Wen-lun

..............page:43-46

Influences of fermentation conditions on lipase produced by rhizopus arrhizus
MA Ge-li;WANG Jian-min;PENG Xin-bang;LI Qing-chun

..............page:39-42

Food safety and food born diseases
PANG Jia-hong;LI Shu-huan

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

wo guo cha ye shen jia gong ling yu shou ge bo shi hou ke yan gong zuo zhan cheng li /" ke nong huan yu " rang nin tou zi geng fang xin

..............page:插11

Effects of taurine on growth and nutritional value of carps
LIU Hui;LI Hong-wei;XU Ying-jun;SHI Xiang-guo;ZHU Zhuang-chun

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

Applications of modern physic-chemical methods in quality control of oil
JIAO Yu-zhi

..............page:5-9

Progress in the study of food allergen and determination technologies
GU Ke-fei;LI Chun-hong;GAO Mei-xu;PAN Jia-rong

..............page:1-5

Study on anti-oxidative action of the taurine-contained beer
LIU Hui;NING Hong-zhen;XU Ying-jun;ZHOU Rui-hua

..............page:293-294,300

Progress in study of semen cassia
LV Cui-ting;LI Hai-bin;LI Xu-e;GUO Bao-jiang

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

Study on the anti-oxidation activity of bmke in experimental liver damage of mice
HUANG Ying-chun;GU Li-gang;LIN Qiang

..............page:298-300

meng xiang zhong de jiu jiao wine pc10

..............page:283

na dou :21 shi ji de chao ji jian kang shi pin bai de " yong sheng zuo " na dou yan fa cheng gong xiao ji
chen yan ; qing wen

..............page:插9-插10

Selection of Trichodermaviride NUA-051 for saccharification of acidolysismaize straws and its fermentation technologies in shake-flask culture
LI Ya-lei;YANG Bo;LUO Rui-ming

..............page:35-39

Research on screening Aspergillus oryzae with microwave and ultraviolet inactivated protoplast fusion
TANG Jie;CHE Zhen-ming;WANG Yan

..............page:31-34

Study and optimization of conditions on submerged fermentation of bacillus licheniformis LNPU-1
LIU Ying;SUN Rong-dan;YANG Xiang-hua;TONG Ming-you;WANG Li

..............page:28-31

Isolation and molecular biological identification of a halophilic bacterium with yield of compatible solute ectoine
ZHAO Yi-nan;ZHANG Ling-hua;Shinichi Nagata;WANG Yun-ji

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

Study on bitterness mechanism and bitter compounds
LIU Jing-jing

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

Study on the application of haccp in the foodstuff supplying station of P.L.A. Naval force
TAN Zi-zhen;LI Ying

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

Shallowly Analysis on the exiting safety problems and control measures in food packaging containers and materials
WANG Xiao-hua;HUANG Qi-chao;GE Chang-rong

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

Study on seperation, extraction and detection of resveratrol in polyvonum cuspidatum
WEI Meng;WANG Shui-xing;LU Yu

..............page:118-121

Review on the porcine fat concepts and analysis methods
HUANG Qi-chao

..............page:134-138

Emulsion and technology of Frankfort sausage
ZHANG Kun-sheng

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

The processing technology of new-type clear-spiced beef
YANG Guo-tang;HU Zhi-xia;LIU Zhan-ye

..............page:127-129

Polysaccharides extraction in polygonatum sibiricum red of mount tai.by microwave technique
LU Jing-rong;ZHENG Ze-bao

..............page:124-127

Study on ultrasonic extraction of flavonoids from rape bee-pollen
WANG Wen-yan;PENG Zeng-qi;ZHOU Guang-hong

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

Study on tecnics condition of resolution DL-Methionine
SHAO You-yuan;TAN Sheng-jun;DENG Bing;LI Wei

..............page:157-159

Study on the nutritive factors and fermented permented process of the submerged culture of laclarius deliciosus
HU Ya-ping;QIN Dan;WANG Dan-dan

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

Research on frosted peanut
JIANG Hong-bo;XU Ye-qun

..............page:151-153

Extracting protein from ampullaria gigas by supersonic
WANG Wan-neng;QUAN Xue-jun;GUO Zhi-long;FENG Yu-kang;DENG Yang

..............page:149-151

Study on processing technology of deepfreezing coating fish
CAO Wei;XIA Yan-bin;DENG Hou-qin;WEI Xiao-xiang

..............page:145-148

Study on epidermal expansion of "Peking-duck" with air-impingement roasting technique
MA Ling-juan;GAO Zhen-jiang;JIANG Xin-jie

..............page:142-144,162

Optimization for hydrolyzing condition of angiotensin converting enzyme inhibitors (ACEI) from egg yolks with alkali protease
LIAO Dan-kui;WAN Shun-gang;SUN Xiu-hua;YANG Ke-di;TONG Zhang-fa;LIU Xiong-min

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

Study on the characteristics of ohmic heating of rice
YANG Ming-duo;CHEN Xia;SUN Zhao-Yuan;LI Gang;LIU Zhi-dong

..............page:74-76

Influence of waxy maize flour on dough and soft roll
YI Jian-hua;ZHU Zhen-bao;DONG Wen-bin

..............page:71-73

Research progress of bioactive constituent and molecular biology in allium tuberosum
LIU Jian-tao;ZHAO Li;SU Wei;WANG Shan;ZHANG Wei-min

..............page:67-70

Study of the relationship between bioimpedance of postmortem beef muscle and its pH value
Deli Geersang;YAN Ru;LIU Hui-yan;LU Shao-yue;WANG Zheng-gang;CUI Li-juan

..............page:62-66

Effects of gelatnnization temperature on amylose crystallization of rice starch
DING Wen-ping

..............page:60-61,70

Advances of effect on ultra high pressure treatment on starch
LIU Yan-qi;ZHOU Jing-qi

..............page:56-59