Food Science and Technology 2007 Issue 7 Development of research on lily's functional components

Development of research on lily's functional components
LI Tian-zhen

..............page:248-252

The anti-fatigue and anti-oxidant effects of protamine hydrolysate
WANG Yong-gang;ZHU Feng-rong;HAN Fu-sen;WANG He-yao

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

Study on immunological regulation of soy peptides
GUO Ming-ming;HUA Yu-fei

..............page:242-244

Research of conditions for extraction of soluble dietary fiber from apple pomace
PENG Zhang-pu;GONG Wei-zhong;XU Yan;SHAO Jian-ning;MA He-ping

..............page:238-241

Preparation of the nutrient wheat germ flake
WU Qiong;HUANG Ze-yuan;ZHOU Guo-yi

..............page:235-238

Study on food quality affected by the change of storage temperature
CHEN Qin-yi;WAN Jin-qing;WANG Guo-qiang

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

Influence of gaseous environment on the hermetic storage of milled rice
XIE Hong;LI Xin-hua;WANG Shuai

..............page:228-230

Studies on preventing method of brown-resistence in packaged pickled cabbage as chippings
LIU Chun-li;LIU Yan

..............page:225-228

Determination of nitrite in food samples by catalytic spectrophotometry of bromate-methyl red-CTMAC sensitizing system
LU Ju-sheng;TIAN Jiu-ying;MIAO Xiao-qing

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

Detection of Benzo(α) Pyrene in meat food by high pressure liquid chromatography(HPLC)
HAO Xue-fei;HU Jing-zhi;ZHONG Hong-jian;DONG Xiao-hai

..............page:219-221

Research on examination of pathogens in frozen meat products by vitek immune diagnostic assay system
LIN Tao;LIU Zhen-zhen;FENG Xiao-jun;YANG Xue-jiao;HUANG Wei

..............page:216-219

Determination of Trace Elements, such as Cu, Fe and Zn, of Auricularia auricula (L.ex Hook.) Underw in southwest of Sichuan
WANG Xiu-feng;HUGANG Bao-mei;TANG Jie;CHEN Chao-ping

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

Determination of VE in sea buckthorn seed oil by high performance liquid chromatography
CUI Ya-juan;XU Xiang;GAO Yan-xiang

..............page:208-212

Analysis of fatty acids in buckwheat oil using two different esterification methods by GC/MS
SUN Xiao-ping;WANG Dong-lai;JIYONG-zhidai;LI Xue-cheng

..............page:206-207,212

Analysis of organic acid in rice wine
ZHANG Hai-bo;ZHANG Yan;CHEN Shao-feng

..............page:203-205

Study on establishing chromatogram fingerprint of milk flavour by GC/MS
HAN Shuang;YANG Jin-bao;LIU Ning

..............page:200-203

Study on the different processing craft to the influence on the stability of pumpkin pulp juice and the extraction rate of β-carotene
LI Huan-rong;LI Jin-yu;ZHU Zhi-chao;YANG Jing

..............page:196-199

The anti-dietetics and physiological function of the bitter buckwheat
TIAN Xiu-hong;YAN Feng

..............page:253-255

Immunological regulation of soybean oligosaccharides purified by the fermentation of lactic acid bacteria
LIU Xin;ZHANG Chun-hong;ZHAO Xiu-hong;LIU Chang-jiang

..............page:256-258

zhan hui xin xi

..............page:259

"shi yi wu " shi qi zhong guo rou lei gong ye fa zhan zhan lue yan jiu bao gao ( shang pian )

..............page:目次前3-7

tui dong chuang xin xing qi ye jian she cu jin shi pin gong ye you hao you kuai fa zhan ( xia )
wang zuo

..............page:目次前8-11

2007 shi jie rou lei zu zhi di si jie shi jie zhu rou da hui yu run - di wu jie zhong guo guo ji rou lei gong ye zhan lan hui shuang hui - di er jie zhong guo guo ji rou lei shi pin wen hua jie san tai da xi jiang tong qi long zhong deng chang

..............page:目次前11-12

wei sheng huo " tian " se cai " jia " jian kang

..............page:目次前12

Determination antioxidant activity of three material by flow chemiluminescence
WANG Jian-guo;WANG Jing-wu

..............page:148-150

Study on adsorption and separation of polyphenols for artichoke by macroporous resin
SHAO Min;ZHANG Jun;CHENG Shao-nan

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

Comparison of adsorption characteristics of Zn (Ⅱ) and Cu (Ⅱ) lons by chitosan
LI He-sheng;HONG Ying-ying;LI Dao-chao

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

Optimum parameters for fining extract of garlic polysaccharide by using acidic silica sol and bentonite
LI Ying-si;SHI Si-mi;LIU Yan-qiong;HUANG Xue-song

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

Development on application of PPESK based composite nanofiltration membrane in process desalination of nucleoside
YANG Da-ling;QIU Fang;ZHANG Shou-hai;YANG Fa-jie;XIE Xiao-qiang;JIAN Xi-gao

..............page:162-166

Preparation of hot pepper sauce with Auriculariaa uricula
SHI Lei;LI Cheng;CHEN Mei-chun

..............page:166-168

Study on synthesis technology of isoamylfuroate
MENG Xiang-fu;WANG Xiu-yan

..............page:169-170

Extraction technology and bacteriostasis of active substance from semen holarrhenae
GENG Jin-feng;QIAN Si-ri-gu-leng;WANG Hong-ying;HANG Hua

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

Study on antioxidative and antimicrobial activities of Lentinan
ZHONG Yao-guang;LIN Nan;WANG Shu-qin;LIU Chang-jiang

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

Study on extraction conditions of total flavonoids from the mixed juice scum of sugarcane mill
HAN Zhong;CHEN Shan;YUAN Zhu-lian;MO Hai-tao;LIU Li-ya;WANG Jun

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

Production in biosynthesis and application of gellan gum
WU Xu;DONG Wen-bin

..............page:171-174

Factors affecting galacto-oligosaccharide synthesis by k.fragilis β-D-galactosidase
LI Su-fen;LIU Jian-fu;CHEN Zhan-zhou

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

Stability in different conditions of red pigment from Cinnmonum camphora
JIANG Yi-hua

..............page:178-180

Study on wild Sour-jujube juice lactic acid bacteria beverage
LI Bao-ku;LI Ai-jun

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

Development of healthy beverage of Ganoderma Lucidum fruit vinegar
ZHANG Xiao;ZHAO Bao-hua;QI Zhi-guang;ZHAO Shi-hao

..............page:184-187

Preparation of compound healthy beverage of with bitter gourd
FENG Zhi-chen;HUANG Li;WEI Bao-yao;TENG Jian-wen

..............page:187-189

Research of stability and recipe optimization of mixed malesilk month and litchi juice sports drink
ZHANG Lu;TANG Dao-bang;XU Yu-juan;XIAO Geng-sheng;LI Sheng-feng

..............page:190-193

Preparation of two kinds of fortunella swingle beverage
XING Jian-rong;XIA Qi-le;SHAO Min;ZHENG Mei-yu;CHEN Jian-bing;CHENG Shao-nan;DING Liang-fei

..............page:193-195

Process equipment and technology of condensed soybean lecithin
LIU Zuo-min

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

The effect of extrusion on the properties of the egg yolk powder
OU Yuan;WANG Hai-ou

..............page:61-64

The primary study of effect factors on the free starch content of sweetpotato granulesindustry
HE Wei-zhong;MU Tai-hua;SUN Yan-li

..............page:57-60

Study on bleach technics for micronization potato starch by using H2O2
LI Xiao-wen;XIONG Xing-yao

..............page:54-57

Comparing and analyzing on album and globulin of buckwheat introduced from Ukraine and local buckwheat
GUO Zhi-jun;QUAN Wu-rong;YU Han-song;LV Lei;LIU Ren-jie;HU Yao-hui

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

Study on the frozen flavored food of Codonopsis lanceolata
DU Feng-hua;WANG Xue-song;JIANG Ming-zhu;WANG Li;TIAN Lan-ying;WEN Lian-kui

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

Characters of genetics and physiology about erythritol-producing yeast RH-UV-L4-F9
GU Wei-wei;LIU Jun-mei;CHEN Hai-yan;HU Yao-hui

..............page:29-31

Effects of antioxidants on fluorescence of maillard reaction products
LIU Hong;OU Shi-yi;HUANG Cai-huan

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

The exploration and analysis on liquid freezing by vacuum
ZHAO Rui;CHEN Er-tong;XU Bin-kai;YE Ping

..............page:80-83

Study on gene engineering inulinase hydrolyzed hypso-concentration sucrose
CHANG Xiao-chuan;ZHENG Xin;WANG Yun-ji;ZHANG Ling-hua

..............page:76-79

Study on the fermentation technique of bean residue
XIAO Shao-xiang

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

Research progress on the modification of biodegradable plastic of soy protein isolate
GUO Dong-quan;CHEN Fu-sheng

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

Research on the technology of persimmon-fruit vinegar in liquid-state fermentation
WANG Tong-yang

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

Determination of protein and amino acid content in Zizyphus jujuba Date of Ruoqiang
ZHANG Yan-hong;WEN Na;XU Hai-yan;YANG Jie

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

Study on the technology of walnut tabletting and its property
CHEN Yi-yong;DENG Ke-quan;HUANG You-ru;WANG Wei;SHEN Zong-gen;YU Da

..............page:96-99

Study of the instant porridge made by sweet potato and blank corn
LIU De-quan;ZHANG Wen-qiu

..............page:92-95

Optimization of curing condition in production of flavor vinasse fish
LV Jia-xue;CHEN Yun-zhong

..............page:110-114

Study on color maintenance of Toona Sinensis
KE Le-qin

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

Influences of starch pretreatment on porous starch
YANG Jing-feng;LUO Zhi-gang;LUO Fa-xing;HUANG Qiang

..............page:50-53

Study on starch microspheres prepared through two steps of bonding
LI Zhong-jin;CAI Jing-rong;HAN Min

..............page:45-49

Influence of Zizyphus jujube Mill and Lycium barbarum on the growth and conservation of Lactobacillus plantarum
LIN Yan-wen

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

Preparation of seed leaven by Aspergillus oryzae Y29
HU Xiao-gang;MA Ying;HE Sheng-hua;LI Hai-mei

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

Study on culture condition of lactoferrin gene-engineering strain
WANG Min;WANG Yi-zhen;JIN Ming-liang;YAO Zhong-lei

..............page:35-37,49

The research of cryoprotectant of S.thermophillus and protective function
pu li li ; liu ning ; huo gui cheng

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

Study on the microencapsulation of the flavonoids and its releasing characteristic of Commelina commelis
CHENG Chao;LI Wei;FAN En-tao

..............page:135-137

Isolation and purification of flower polysaccharide from aloe ferrox and its composition analysis
FENG Yong-mei;CHANG Xiu-lian;WANG Wen-hua

..............page:132-134

Study on extracting condition of polyphenolics from white grape marc
XIONG Su-ying;HOU Xu-jie;ZHANG Na

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

Study on pigment extracting condition from Acanthopanx senticacosus harms fruit
YAN Ting-cai;MENG Xian-jun;GE Hui-qi

..............page:125-129

Effect of metal ions on lactic acid during yeast metabolism
HUANG Jian-hua;QIU Ran;YANG Wen-zhou;ZHAO Chang-xin

..............page:122-124

Research of carbohydrate, acid, and alcohol change in the fermentation process of vitis amurensis
WANG Xiu-jun;WANG Jun;SHEN Yu-jie

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

Study on pork curing processing parameters
LIU Liu;LIU Xue-wen

..............page:114-117

Predicting model behavior and the risk assessment for bacillus cereus in food
YI Shu-min;LI Yuan-zhao;ZHANG Pei-zheng;WANG Wei;LIANG Qiong

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

Research and application of electronic tongue technology in food industry
HUANG Xing-yi;ZHANG Hao-yu;ZHAO-Jie-wen

..............page:20-24

Effect of high-intensity pulsed electric fields (PEF) on food biomacromolecule
ZHANG Tie-hua;YIN Yong-guang

..............page:16-20

Progress of the molecular structure and mechanim about cellulase
LIU Shu-li;WANG Hua;WANG Chun-yan;SHENG Zhan-wu

..............page:12-15

Progress on buffalo milk products
XIE Bing-qiang;XIE Guan-hua;CHEN Hong-bing

..............page:9-12

Progress of concentrated raise in produce concentrated lactic acid bacteria starter
LV Jia-li;DING Bo

..............page:5-8

Application of molecular imprinting technique in food safety detection
LIU Hai-feng;ZHANG Yi;CHAI Chun-yan;LIU Guo-yan

..............page:1-4

chang ling shi pin an quan , cheng jiu xing jia zhi xuan mai de long can zhan 2007 bei jing fhc zhan hui

..............page:目次前13

guan yu mai de long xian gou zi yun / bo lan meng zuo shi pin gong si yu bei jing rui fu xing shi pin shang mao gong si bei fang di qu fen xiao xie yi qian zi yi shi zai jing ju xing

..............page:目次前14

xin xing ji ya zheng zhu ji shu de yan jiu xin shi mian sheng chan xian ke ji chuang xin dian zhi liu
gao chun lan

..............page:目次前15

shi shi chuan di 1

..............page:8,24,34,44,60,88,95,99,102,106,109,117,121,131

shi shi chuan di 2

..............page:144,150,157,161,177,180,199,205,215,221,224,230,241,244

xia ji jian kang yin shi mi ji

..............page:插1

jie xi bei jing ao yun shi pin an quan

..............page:插2