Food Science and Technology 2007 Issue 8 Antimicrobial tests of lactoperoxidase

Antimicrobial tests of lactoperoxidase
XIAO Lan;LI Cheng;XIN Song-lin

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

Analyse of the protein synthesis amount of Termitomyces albuminosus hypha in different conditions
WEI Xiao-mei;HU Shang-qin;WEI Wei;LI Xian-bo

..............page:74-77

Synthesis and antimicrobial activity of Sucrose Methyl Fumarate
ZHOU Ru-jin;HUANG Yan-xian;ZENG Xia;HUANG Min;ZHANG Qing;LIN Pei-xi;ZHONG Guang-jie;QI Kai-qin

..............page:193-197

Extraction and determination of red pigment from paprika
QIAN Zong-yao;LIU Hong;LI Bing-qi;MAO Yan-sheng;LI Hong

..............page:198-201

Study on extraction and stability of pigment from lagerstroe mia specious flower
CHEN Hong;LIANG Li-hua;XIE Jian-ying

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

Exploitation of honey-persimmon juice fermented drink
WANG Tong-yang;GE Bang-guo

..............page:205-208

Production of a kind of yoghourt combining with animal and vegetable proteins
WANG Yi-fan;LIU Bian-li;QIU Tong-ling;HONG Yi-you;OUYANG Jie

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

Study on the processing techniques of saccharification of Chinese chestnut wine
LIU Yue-ying;TIAN Jin-qiang;ZHANG Zi-de

..............page:211-213

Analyzing bovine milk proteins by comparing three capillary electrophoresis methods
LIU Ting;JIANG Jin-dou;LIU Ning

..............page:214-218

Simultaneous determination of selenium and arsenic in garlic by the sequential injection hydride generation atom fluorescence spectrometry
XU Wen-jun

..............page:218-221

Research on modification technologies of wheat gluten
WU Jiang;BIAN Ke

..............page:81-84

Analysis of physiochemical properties of denaturalized hydrolyzed gelatin——emulsify ability and water-solubility properties
AN Guang-jie;WANG Zhang

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

Study on preparation of small peptides by complex proteases depth-hydrolysis
LIU Han-ling;QU Ying-liang;WANG Xiao-ying

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

Study on extraction of lycium barbarum polysaccharides by water enzymatic method
WU Su-ping;XU Jian-ning

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

Opitimization of extraction conditions of apple polyphenol using response surface methodology
LI Tao;YUE Tian-li;YUAN Ya-hong

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

Study of different factors on extraction purity of oat β-glucan
DUAN Zhong-hua;QIAO You-ming

..............page:122-126

Research of optimizating liquid fermentation for higher yield extracellular ganoderma polysaccharide
XIAO Lei;YAO Jing-hua;LV Zhao-qi

..............page:126-129

Extraction and antibacterial activity of garlic oil
XIE Zong-bo;JIANG Guo-fang;HUANG De-juan

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

Study on the extract technology of tea polyphenol by microwave radiation and ion co-precipitation
WEI Xing-chuan;CHEN Xiao-hong;WANG Qi-ying

..............page:132-138

Study on the microwave-assisted extraction method of DNJ from mulberry leaves
HU Rui-jun;CHE Zhen-ming;XU Dan;ZHU Jun-you

..............page:139-141

Study on extraction technology of Momordica Charantia L. chlorophyll
TANG Xiao-jun;ZHANG Yan;CHI Jian-wei;ZHANG Ming-wei;WEI Zhen-cheng;ZHANG Rui-fen

..............page:142-145

Development of luteins in orange peels and study on the extraction craft
LI Jing-hua;ZHOU Yun-you;PAN Wen-jie

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

Studies on the extracting technology of flavones from Capsella bursa-pastoris(L) added with ultra wave technique
XU Rui-bo;LIU Wei-wei;WANG Ming-yan;ZHAN Yong-cheng;YAN Min

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

Study on the stability for water solution of the flavonoids made from Chrysanthemum indicun
LUO Xian-hua;YU Jian-sheng

..............page:152-156

Study on the solvents extracting the total alkaloids from Uncaria macrophylla Wall and the purity of Rhynchophylline
LI Wei-feng;JIANG Jian-guo;Wang DING-yong;CHEN Jian;LI Yan-min

..............page:156-158

The factors study of influence of low temperature on ham tenderness
shen shuang gui ; huang zhong pei ;huang zhong-pei

..............page:159-161

Effect of the powder of whole wheat germ on the quality characteristic of mixed ham sausage
ZHANG Yan-ni;WANG Hai-bin;HUANG Li

..............page:162-165

Nitrite application harmful analysis and its substitute research in meat product
DU Juan;WANG Qing-hua;LIU Li-qiang

..............page:166-169

Research on the process work craft of sleeve-fish barbecuing
LE Jian-sheng

..............page:169-172

Identification of microflora of the purified oyster ostrea plicatula
ZHUANG Rong-yu;LOU Yong-jiang;SUN Ai-fei;CHEN Qi-gui

..............page:173-176

Study on preparation process of meat flavor synthesis by maillard reaction from low-valued fish hydrolysates
LIU Han-wen;CHEN Hong-xin;FENG Gong-neng;QIU Ming

..............page:176-180

The influence of acid and alkaline solutions on tissue of defatted silkworm chrysalis
ZHENG Shi-yuan

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

Study on hydrolysis of Silkworm pupa in the use of food
HU Bin;CHEN Yi-zi;HU Hui-min

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

Research on the production of Monacolin K
QIU Zhen-yu;WANG Ya-qin;LUO Li-xin;YANG Li-xia

..............page:70-73

The proteases formation and proteolysis during the incubation of naturally fermented soybean Koji
SUN Chang-yan;MA Ying;LI De-hai;GUO Ji-ping;LI Hai-mei;HE Sheng-hua

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

Determination of Acrylamide in fried food of potato and foreign snack by Gas chromatography/Mass spectrometry
ZHANG Hui;ZHANG Gong

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

Optimization of antagonism activity yield by Lactobacillus casei sudsp. rahamnosus Ls-81 by response surface methodology
GAO Yu;LIU Xin-mei;DONG Ming-sheng

..............page:59-62,66

The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages
ZHAO Jun-ren;KONG Bao-hua

..............page:54-58

Isolation and screening of lactic acid bacteria from traditional fermented milk in Ganzi region of Gansu
SUN Fu-chun;ZHANG Lan-wei;FU Chun-mei;CUI Hong-bin

..............page:49-54

The extraction and determination of formaldehyde in dried bean milk
JIN Hua-li;LIU Yan

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

Study on HPLC analysis of VB6 in functional drinks
WANG Hao;LIU Yan-Qin;YANG Hong-mei;YIN Xiao-yan

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

Determination of iron, manganese, lead and copper in wine at the same time by ICP-AES
XIA Yong-jun;ZHANG Hui;WU Fu-ping

..............page:230-232

Method of two step-heating on tofu's physical properties
ZHU Chuan-juan;LIU Yi

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

Effects of water soluble rice starch on ball miller condition
HU Li-li;ZHANG Zheng-mao;GUO Lei;FU Guo-dong;SHI Jun-li;ZHAO Si-ming

..............page:94-97

The research of the treatment of the raw material in the production of maize instant noodle
TAN Yu-qing;JIN Li-zhong;HE Ai-min;ZHANG Jing-wei

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

Study on the influence of ester substances on the beer flavor
LV Wei;FU You-li;LI Jia-hui;LIU Hong-wei

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

Study on effects of various pretreatments respectively with microwave for sugar permeability during processing preserved chestnut
ZHOU Li-juan;RUI Han-ming

..............page:104-108

Study on the processing craft of pumpkin sauce
HUANG Wen-shu;LI Huan-rong;LI Jin-yu;LI Na

..............page:108-110

Study on the quality comparison between the vacuum freezing and hot drying salicarnia drying products
LU An-gen;ZHANG Xing-long;JU Xin;YANG Yong-zhi;MO Jian-guang

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

Effect of three-stage hypobaric storage on keeping fresh of honey peach under(25±1)℃
LI Wen-xiang;XIAO Wei;WANG Cheng-rong;ZHANG Yong-cui;ZHANG Min

..............page:232-236

Research on postharvest disease of three jujube cultivars and the isolation and identification of the pathogens
LIU Wan-chen;GUAN Wen-qiang;LIU Xing-hua;SUN Hai-yan

..............page:237-240

Performance of modified chitosan on fresh-keeping of fruit
LONG Zhu;ZHANG Rong;YU Yan-li

..............page:241-244

Acid hydrolysis of collagen in pig skin to prepare antioxidative peptides
CHEN Xia;LIU Yi;ZHOU Ting;DAI Rui-tong

..............page:261-264

Development of bioactivities of inositol phosphate
JIANG Hong;MA Xu-hong;WU Mou-cheng

..............page:265-268

Study of inhibition effect on hepatitis B surface antigen of zinc-, iron-saturated bovine lactoferrin in vitro
LI Song-tao;ZHOU Hai-bo;HUANG Gui-rong;LIU Ning

..............page:269-272

The exploration of the protective effects of taurine on rats with brain contusion
WANG Bao-min;CHANG Yu-kun;HU Yan-ling;LIU Hui

..............page:273-275

Analyzed nutrition composition of the Eriobotrya Japonia nut
LIN Guo-rong;SHEN Gao-yang

..............page:276-277

Nutrients value and health-care function of full fermentation punica granatum wine
PU Zhi-ying;ZHAI Wen-jun;YANG Chun-xia;XU Qing-mei;LI Bai-cun

..............page:278-281

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

..............page:目次前4-目次前7

Food Info 1

..............page:目次前8,15,25,38,41,100,110,138,158,172

Food Info 2

..............page:187,197,210,213,221,244,260,264,268,277

man shi yun dong chang dao de ying yang jian kang

..............page:彩1

ying xiang xian dai nv xing yi sheng de ying yang ji hua

..............page:彩2

Research on submerged culture conditions of selenium accumulation in Ganoderma lucidum
JIN Ting;WU Yu-xue;WU Tian-xing

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

Study on fermentation of Mortierella isabellina mutant MI-33 overproducing gamma-linonenic acid
CHEN Bo;WANG Xi

..............page:63-66

Isolation and identification of cholesterol-degrading lactobacillus from fermented meat products
YU Chang-qing;ZHANG Li-na

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

Extraction and purification of genomic DNA in the animal origin food
GAO Dan-dan;CHEN Yan;WANG Ying-hua;CAO Yu-sheng

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

Study on the rheology and the influence factor of low-concentration carrageenan
WANG Yuan-lan;LI Zhong-hai;ZHANG Le-hua

..............page:39-41

Application of endo-polygalacturonase on elucidating of the chemical structure of pectin
LIN Hua-juan;QIN Xiao-ming

..............page:35-38

The initial research of yeast fermenting xylose to produce alcohol
ZHANG Jin-tao;ZHOU Chuan-yun

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

The application of electronic tongue in modern food science and technology
NIU Hai-xia

..............page:26-30

Analysis of failure of HACCP
HUO Jing;BU Guan-hao;LUO Yong-kang

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

Development of research on continuous food fluid sterilisation processes
ZHANG Ting-hong;HOU Yan-qiu

..............page:19-22

Development of research on the inhibition of herbs extracts
YAO Guang-long;HOU Xiao-dong;WANG Xiao-xing;SHI Rui-cheng

..............page:16-18

Progress in research of antioxidative activity of Maillard reaction products
WANG Hui-ying;SUN Tao;ZHOU Dong-xiang;MAO Fang

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

Research development of modification of functional oligosaccharides
XU Mu-dan;TANG Mu-hong

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

The status on application of Monascus and the prospect of its development
ZHANG Zhi-gang;MA Ge-li

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

Progress on alkaline pectinases application
LI Zu-ming;HE Li-qian;LI Hong-yu;BAI Zhi-hui;YE Lei;RONG Rui-fen

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

Development of PE/CaCO3 fresh-keeping film and study on the fresh-keeping packaging of spinach
GUO Yu-hua;TENG Li-jun;HUANG Zhen;FAN Ya-qi;LIU Yang

..............page:245-247

The asparagus preserving character and storage technology
CAI Nan;XIE Jing

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

Experiment and study on equilibrium moisture content of celery
WANG Chen;LIU Liang-zhong;ZHANG Jin-mu

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

Study on the anti-spoilage bacteria effects from chilled meat of essential oils of Molsa Chinensis
ZHOU Hui;LU Xiang-Yang;JIANG Hong-mei;CHEN Zi-dong;FANG Jun

..............page:255-257

Study on extraction of insoluble dietary fiber from Chinese water chestnut pericarp
WEI Dan;WANG Ze-nan;YANG Hui

..............page:258-260