Food Science and Technology 2007 Issue 10 Improving on technique of preparing sodium copper chlorophyllin from silkworm faeces

Improving on technique of preparing sodium copper chlorophyllin from silkworm faeces
LING Min;LIU Ling;LI Li-ming;CAI Liang

..............page:243-245

Research on the production of succinic acid by anaerobic fermentation with yeast zymolysis solution as organic nitrogen source
JIANG Min;WANG Qian-nan;CHEN Ke-quan;WEI Ping

..............page:238-242

Extraction of citric acid from dilute solutions with hollow fiber renewal liquid membrane technology
LI Hao-shu;REN Zhong-qi;ZHANG Wei-dong;LIN Wei

..............page:141-144

Extraction of poly-ε-lysine from fermentation broth by ion-exchange process
CHEN Xiong;YUAN Jin-feng;WANG Shi-yu;ZHANG Ying;WANG Jin-hua

..............page:144-146

Progress of research on the chitosan bearing cyclodextrin adsorbent
LIU Zhao-ming;WANG Jing;XIAO Kai-jun;HU Chao-hui

..............page:147-151

Synthesis of Chloramphenicol artificial antigen
XING Shu-jie;XU Gu-hua;WANG Qin

..............page:151-154

Conquer blood sugar food exploitation
HAN Yong-shuang;ZHANG Hai-yue;Guo Xin-li;SHENG Hong

..............page:155-158

Development of new microorganic protein resourse
BAI Xue-li;ZHANG Hai-yue;XUE Dong-hua;LI Xin;BAI Feng-ying

..............page:158-161

Effects of several carbon sources on growth of Spirulina platensis
ZHENG Jiang;YANG Ming-hui

..............page:161-163

Research on producing Jinhua Ham flavor base by modulating the exogenous enzyme activity
WANG San-li;HUAN Yan-jun;ZHANG Guo-nong

..............page:164-169

Approach on the industrialized production of shoyu from cerevisiae waste yeast by double enzyme
LIU Zhen-yang;ZHANG Xiu-ting;JING Zhong-sheng;TIAN Gui-zhi

..............page:169-171

Reserve of α-acetolactate decarboxylase
ZHAO Chun-hai;KAN Zhen-rong

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

Comparison of the extraction conditions for heme from pig blood
WANG Ying-ming;MO Bao-qing;XU Ji-da;LI Qing-tian

..............page:246-247,254

Analysis of fatty acids content in plant oil
HUANG Yu-hua;DENG Ze-yuan

..............page:248-250

Study on the anti-tumor activities of Proanthocyanidins from Lotus seedpod(LSPC)in vitro
ZHANG Hai-hui;DUAN Yu-qing;CHEN Qian;JIANG Hao-chen;DING Yi;XIE Bi-jun

..............page:251-254

Investigation of diet-and-nutrition status of student in Yangtze University
ZHANG Chang-feng;XIANG Ying-you;FENG Ya-li;GAO Meng-xiang;WU Guang-xu

..............page:255-258

Analysis of trace elements and vitamins in Esholtzua cltiata(Thunb) Hyland on Changbai mountain region
LI Cheng-fan;YAO Yan-hong;ZHANG Jing-dong

..............page:259-261

Application of Plackett-Burman design for determinating key factors on fermentation condition of Aspergillus sp. GX-0010 producing fructosyltransferase
HE Xi-pu;ZHANG Min;SU Rong-min;LI Jun-fang;YAO Ping-jia;WEI Yuan-an

..............page:262-264

shi shi kuai di 1

..............page:3,21,29,48,63,74,78,83,86,89,96,99,102

shi shi kuai di 2

..............page:108,114,146,154,187,198,209,212,237,242,245,264,265

shi pin ke ji za zhi dui ke ji lun wen zhai yao de xie zuo yao qiu

..............page:230

shi pin ke ji zheng gao qi shi

..............page:插1

Study on the effect of supercritical CO2 extraction parameters on the contents of functional ingredients
XU Xiang;LIU Guang-min;WANG Qi;GAO Yan-xiang

..............page:79-83

Determination of uronic acids in polysaccarides from Stanuntonia Chinensis
WANG Wen-ping;GUO Si-yuan;LI Lin;WANG Ming-li;LIANG Gui-juan

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

The impact of glucose and sodium glutamate on the extraction of lycopene
DU Wei-min;TIAN Xiao-juan;PEI Hui-hong;CHEN Na;ZHENG Cai-xia

..............page:87-89

Making technics of capsule from cactus polysaccharide
XIONG Man-ping;XIONG Xiao-juan;CHEN Wu;XIONG Han-qun

..............page:90-92

Study on extracting Cinnamon oleoresin by microwave
CHEN Yi-sha;LUO Lu-yang;FAN Ya-ming

..............page:93-96

Study on flavonoid ultrasonic extraction from lotus leaf
JIN Su-rong;XU Zhao;LEI Jia-heng;HU Zhong-li;YAO Li-feng

..............page:97-99

Study on the antibacterial activity of Ch. Wolfberry polysaccharide
GAO Chun-yan;JIANG Li-zhu;TIAN Cheng-rui

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

Study on the phlorotannins of Sargassum thunbeergii Kuntze against fruit and vegetable pathogens
LIU Zun-ying;BI Ai-qiang;WANG Xiao-mei;WANG Ming-zhu

..............page:103-105

Study on antioxidation of the extracts from propolis against oil
GUO Zhi-fang;LI Qi-fan;ZHANG Bin;ZHOU Wu;ZHAO Qiang

..............page:105-108

Progress in research of antioxidant activity of chitosan derivatives
YAO Qian;SUN Tao;ZHOU Dong-xiang;MAO Fang

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

Research of Arctium lappa L healthcare sausage
WEI Dong

..............page:112-114

Investigation of iridescence on meat and meat products
JI Yan-feng;WAN Hong-li;PENG Zeng-qi;XU Xing-lian;WU Ju-qing

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

Study on the separation of deer placenta peptide by ultrafiltration
LIU Chang-jiang;ZHANG Hai-tao;PI Yu-zhen;YU Xue-li;LIAN Fu-fei

..............page:118-120

Research of the Hazard Analysis Critical Control Point(HACCP) at producing the dry-cured gooses
DAI Qun;ZHOU Ji-hua

..............page:121-124

Study on SDS-PAGE method detect the chicken marrow protein denaturation
LI Jing;LI Xing-min;LIU Yi;DAI Rui-tong;JIANG Qiu-jie

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

The effect of the pretreatment of colostrums on the immunoglobulin
DENG Shu-qin;GUO Shun-tang

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

Study on the extraction of egg yolk lecithin
LIU Xiao-li;YANG Qing-cui;GUO Xuan

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

Preparation of angiotensin Ⅰ converting enzyme inhibitory peptides from pearl mussel meat
SONG Liang;SHEN Hui-xing;XIAO Yang;LUO Yong-kang

..............page:133-137

Isolation and purification of collagen from porcine skin and analysis of amino acid composition
LI Yan;WANG Chuan;LAN Wei-qing

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

Study on fresh-keeping technics of Chinese toon sprouts
WANG Wen-xian;XIE Yong-hong;LIU Xue-wen;RAN Xu;WU Jing-bin

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

Study on the modification apple pomace dietary fiber
GE Bang-guo;WU Mao-yu;HE Fa-tao;ZHAO Yan

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

Different methods of pectin from banana peel
JIANG Lu;QIU Li-Ping;MA Xi-Lan;WEN Qi-Biao

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

Extraction of apple polyphenols in apple pomace by microwave technique
SONG Ye;WU Mao-yu;HE Fa-tao;ZHAO Yan;GE Bang-guo

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

Extracting heperidin from orange peel by microwave technique
ZENG Chao-zhen;LIU Zhi-xiang;ZENG Bai-quan

..............page:224-226

Study on prolonged shelf-life of fresh vermicelli
TONG Qi-gen;LIN Wei

..............page:221-223

Study on the double-antibody sandwich ELISA for detecting Shigella sp. in food
ZHONG Qing-ping;GE Cui-cui;ZHANG Shi-wei;ZHANG Wang

..............page:199-202

Separation and purification of mulberry red pigment by NKA macroporous resin
CHENG Mei-hong;XU Yu-Juan;LI Chun-mei

..............page:178-182

Study on the application in smoked and cooked sausage made of degeneration amylum
LI Ying-hua

..............page:175-177

Advances in the study on Lentinula edodes condiment
ZHANG Mei

..............page:172-175

Research advance of antihypoxia functional food by NO-Route
WANG Bin;HUANG Jin;YE Zhi-neng

..............page:10-12

Physiologic character of lactic acid bacteria and its application in production
LV Jia-li;QI Wen-hua

..............page:13-17

Industrialization of Xinjiang traditional food
LIU Ya;TANG Hui

..............page:18-21

The vacuum freezy-desiccation technology and its applications
YU Shu-xian;HAO Xiao-xia;LUO Ming

..............page:22-25

Development on application of headspace single drop microextraction in analysis of volatile components
WANG Shuai-bin;XIE Jian-chun;SUN Bao-guo

..............page:25-29

Development of removal of microcystins by Fenton and Fenton-like reagent in light-polluted water
WEI Jun-yan;MA Xiao-ni;XUE Wen-tong

..............page:30-32

Physical properties of starch from Rhizoma Alismatis
LIU Dan;WU Ying-long

..............page:33-37

Study on producing monascus-pigment in a submerged culture
WANG Guang-feng

..............page:57-59

The effect of soybean whey proteins on the whiteness of flour and rheology and texture properties of dough
WANG Yan-dong;GUO Shun-tang

..............page:60-63

Study on zinc enrichment germinated brown rice and HCl-extractability
LI Tao;LIANG Jian-fen;FANG Jian

..............page:64-67

Study on the preparation of rice starch
LI Cui-lian;FANG Bei-shu;HUANG Zhong-pei

..............page:68-69

The researching on functionality beer
LIU Shu-xing;ZHANG Ming

..............page:195-198

Technic research of Opuntia Milpa Alta cactus ice cream
YANG Sheng-hui

..............page:192-194

Study on processing of cholesterol-degraded and deodorized fermented whole egg beverage
YIN Zhong-ping;HONG Yan-ping;LI Dong-wen;SHANGGUAN Xin-chen

..............page:188-192

Resaearch on the hygiencial drink with garlic, carrot and celery as the materials
ZHU Dan-dan

..............page:185-187

Extraction technology of anthocyanins from purple corn
TAN He-ping;WANG Gui-yue;LU Guo-quan

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

Simultaneous determination of acesulfame, benzoic acid, saccharin acid and dehydroacetic acid in foods by high-performance liquid chromatography
YANG Hong-mei;LIU Yan-qin;YIN Xiao-yan;WANG Hao;YAN Long-bao

..............page:213-214,217

Simultaneous determination of four fluoroquinolone residues in chicken muscle by supercritical fluid extraction and High Performance Liquid Chromatography
SHEN Jing-yu;YIN Hua-xian;Shim Jae-han

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

Determination of iodine in salt by cetyl pyridinum chloride(cpc) spectrophotometry
GUO Jin-quan;LI Fu-lan

..............page:207-209

Simultaneous determination of four components in Xinyuansu capsule by HPLC-ELSD and its application to the quality control
YAN Yan;ZHU Dan-ni;YU Bo-yang;WANG Ying;ZHOU Li-juan;LAI Rong-sheng

..............page:203-207

gu chuan you zhi cheng gong ju ban gu chuan - a ge sen zuo zuo jie shang wu jiu hui

..............page:插3-插4

Toxicological characteristic of BPA and opinion of risk-assessment about BPA used as food wrapper in our country and abroad
DU Yan;DAI Han-hui;WU Yang;ZHANG Li-lan;WU De-yin;WANG Xu-liang

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

Advances of research on the endophytic fungus resources of plants
FENG Nai-xian;XU Er-ni;XU Ying-xuan;XING feng

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

New exploitation of the resources of sunflower seed in food industry
WANG Lei;ZHANG Hai-yue;BAI Xue-li;LI Lian-gui

..............page:7-9

ying yong zhi chuang

..............page:插2

Effect of mechanical damage on the nutritional compositions in Fuji apple
WANG Yan-ying;HU Wen-zhong;PANG Kun;ZHU Bei-wei;FAN Sheng-di

..............page:70-74

Progress of the research on Myrica rubra and its potential as a resource of food
WU Ya-mei;CHEN Jian;LI Wei-feng;LIN Qing-sheng

..............page:75-78

The rheological property of phosphorylated porous starch
FAN Yan-ge;XIONG Han-guo;HOU Yi-min

..............page:37-39

Study on hydrolysis of protein during soybean germination
YAN Hua-juan;GUO Shun-tang

..............page:40-43

Research on sterilization of pulsed light on penicillium
ZHANG Bai-qing;CHEN Dan

..............page:43-45

The effect of voltage and frequency on antimicrobial treatment by ohmic heating
LUO Yu-fu;CHANG Xue-ni;CHENG Yu-lai

..............page:46-48

Study on preparation conditions of liquid-core microcapsules
BAO Yong-hua;DONG Ming-sheng

..............page:49-52

Fermented condition on antioxidative activities of wheat bran by bacillus natto
QI Hong-bing;CHEN Jun;XIONG Yu-yun;XU Hua

..............page:52-56