Food Science and Technology 2008 Issue 3 The stability of the volatility oil from cumin

The stability of the volatility oil from cumin
ZENG Jia-yu;GAO Ya-juan;ZHANG Ji;ZHOU Xing-hui;TANG Gong

..............page:104-107

Compared analysis of the nourishment composition in the fruits of nitraria sibirica pall.and nitraria tangutorum bobr.
GENG Qing-zhen;DU Shu-xing;SHANG Yan-xia;ZHANG Hong-xia;LI Cai-xia;ZHANG Yong

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

Study on extraction of peanut protein hydrolysate by alcalase
WANG Zhang-cun;KANG Yan-ling

..............page:63-65

Utilization of alkali protease in using CAB reverse micelle
JIANG Chong-bin;CHEN Fu-sheng;GUO Dong-quan;ZHANG Li-fen

..............page:60-62

Study on extraction and stability of pigment from Fujiminori grape
ZENG Bai-quan;DENG Zi-niu;LI Kai-xia;XIONG Xing-yao;WANG Wei

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

Extraction of flavone from hanthorn chrysanthemum morifolium,lycium chinense mill and glycyrrhiza uralensis and composite health beverage processing
GAO Ying-xian;LI Bao-guo

..............page:163-166

Comparison of North Ph.praecox leaf flavones extraction yield by different methods
ZHANG Shan-shan;ZHAO Xiao-hong

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

Study on their biologic activities of active components obtained from portulaca oleracea
TIAN Guang-hui;LIU Cun-fang

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

The bacteriostasis against halotolerants of extracts from twenty-four plants
JIAN Ji;XUE Ying;MA Jie

..............page:174-176

Optimization of γ-polyglutamic acid fermentatiom medium by response surface methdology
LI Yan-hua;LIANG Jin-zhong;FAN Hong-chen

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

Study on immobilization of alkaline proteinase on porous chitosan microspheres
ZHONG Fang-xu;ZHANG Xian;LI Chun-mei

..............page:49-53

Analysis of food labelling regulations and standards at home and abroad
YANG Ling;FENG Zhong-ze;FAN Hong-ping;REN Ai-sheng

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

Solving food quality and safety and good agricultural practices
HOU Chuan-wei;WANG An-jian;WEI Shu-xin

..............page:194-196

Study OR ABC of microbiological criteria of food hygiene between national and abroad
BAI Feng-ling

..............page:197-199

Advances and methods in study on structure analysis of polysaccharides
YANG Fo-song;LI Xue-hua

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

Advances on analysis methods of positional distribution of fatty acids in triacylglycerol
YUAN Xiao-wu;DENG Ze-yuan;LI Jing

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

Determination of alliin in garlic by HPLC/DAD
WANG Jun;ZHANG Hui;HU Mei;ZHANG Xi-qi;HUA Jing-jun;ZHU Jian-hua

..............page:207-210

Deter mination of trans-cis-resveratrol in the grape wine by gas chromatography
GU Xiu-ying;BAO Zhong-ding;XU Rong-nian;QIN Zhi-rong

..............page:211-214

Application of α-amylase in detecting honey qualification
XU Ying;WANG Hui

..............page:214-216

Study on purification and characterization of plant-esterase for detecting the residues of Organophosphate pesticides
ZHOU Yan-ming;LIU Dan;HU Rui;E Wei;WANG Xia;LI Xiang-ning;YU Na

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

Characterization of fibrinolytic enzyme from cultured mycelia of Lyophyllum ulmarium
SHEN Ming-hua;SHEN Shou-dong;QUAN Ji-shu;LIU Ming-zhu

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

Research on a new preparation process of barley wort by enzymatic method
CHENG Mei-ke;SHAN Shou-shui;WANG Fang;XU Shi-ai

..............page:66-71

Study on preparation and physicochemical properties of hexane diacid-crosslinked starch
YANG Guang;YANG Bo;QIAN Da-jun

..............page:71-75

The germination of rice starch viscosity and α-amylase activity changes
FENG Ming;AN Jia-yan

..............page:76-78

Effects of 1-MCP treatment on pear storage of different harvest
LU Zhi-fei;LI Jiang-kuo;ZHANG Ping;HUANG Yan-feng;SUN Xi-sheng

..............page:230-233

The preservation of harvested wampeee fruit by heat treatment
HUANG Jian-bo;DONG Hua-qiang;LIN Li-chao;OU Zhuo-lin;SUN Zhe-hao

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

Study on the storage of strawberries at controlled freezing point
ZHANG Gui;ZHAO Guo-qun

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

Application of compound antiseptic in the chilled meat storage
YUE Xi-qing;LI Xiao-ting

..............page:240-242

The freshness-keeping effect of pectin hydrolysate on scophthatmus maximus flesh
ZHAO Qian-cheng;WANG Dan;XIE Zhi-fen;LI Wei;TONG Chang-qing;HE Yun-hai;LIU Cong

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

Research advances in nutrition and development of insect oil
YANG Qing;LIU Gao-qiang;WEI Mei-cai

..............page:246-249

Analysis and comparison of nutritional components of peacock's eggs
WANG Xue-yan;YANG Fu-min;YUAN Jun

..............page:249-252

shi shi chuan di 1

..............page:3,21,30,40,44,65,84,87,107,114,129,132,136,145,148

shi shi chuan di 2

..............page:159,166,170,173,176,182,186,216,233,242,245,252

Study on production of Geotrichun candidum in high concentration inosine wastewater
XIONG Zheng;LIU You-xun;YAN Ke-liang;CHEN Jing-bo;ZHANG Xiao-yu

..............page:41-44

Study on the preparation and physical properties of corn resistant starch
XU Hong-hua;XU Dan-hong

..............page:79-82

Study on the processing technology of mulberry acetic acid drink
NAN Ya

..............page:82-84

Investigation of ingredient and processing for the cloudy loquat fruit juice
MO Bing;WEN Tong;HUANG Xue-song

..............page:85-87

Study on the steam-inactivation of enzyme in concentrated apple juice
WU Xu;DONG Wen-bin;ZHANG Jian-hua

..............page:88-90

Study on the enzymatic processing technology of instant ginkgo powder
DUAN Rui;ZHANG Yuan-yuan

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

The technology of the criticle control of the Yam bean beverage
CHENG Chao;ZHOU Guang-lai;MA Ke-chao;MO Kai-ju

..............page:95-97,107

Development of health beverage with enhancing immunity and relieving fatigue
DAI Jing-jing;ZHANG Yue-tian;DENG Mo-xiang;ZHANG Jie;ZENG Fan-jun

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

Analysis of aromatic components from flowers of Eriobotyra japonica by SPME-GC-MS
ZHANG Li-hua;YANG Sheng-ting;XU Huai-de;LI Shun-feng

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

Study on the initial microflora of chilled mutton made in Tacheng area
YU Jian-liang;LI Kai-xiong;PU Ju-shuang;ZENG Xiao-hong

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

Research on microcosmic characteristic of milk by ultra-high pressure treatment
ZHANG Yong;DUAN Xu-chang;BAI Yan-hong;MAO Duo-bin;YANG Gong-ming

..............page:115-118

Isolation of the Iactic acid-forming bacteria from the yoghurt and the analysis of the ratio to bacillus and COCCUS
ZOU Xue;YI Xia

..............page:118-122

Study on the technology of L-calcium lactate from oyster shell
JIANG Min;LI Jian;LIANG Jie-ling;LUO Ke-li

..............page:123-125,141

Preparation of Vc Liposomes with glyceryl dilaurate as synthetic materials
CHANG Lan;ZHANG Hui;LI Hai-long;FENG Wei-qan

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

Validation of HACCP in the production of bread
TAN Xing-hai;ZUO Rui;XU Xiao-xi;YUE Xi-qing

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

Study on raw material selection for instant rice noodle
LIU You-ming;TAN Ru-cheng;RONG Jian-hua;ZHAO Si-ming

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

The refining of oat(Avena sativa L)oil and its efficacy evaluation of anti-allergy and anti-oxidation
REN Qing;WEI Zheng;YOU Si-yuan;YU Xiao-yan;DONG Yin-mao

..............page:137-141

Study on process of health pumpkin beef sauce
YANG Guo-tang;YANG Jin-zhuan

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

Phase transfer catalyzed synthesis of two saccharide fumarate ester and its inhibiting activity
ZHANG Qing;ZHOU Ru-jin;JIN Feng;LIANG Yan-zhuang

..............page:146-148

Catalytic synthesis of cinnamic aldehyde by nanometer superbase KF/Al2O3
ZHANG Fu-juan;SHENG Shu-ling

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

Study on enhanced stability of nature pigment by acylation
CHEN Xue-hong;HE Ju-ping;QIN Wei-dong;LIU Bing

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

Study on the seperation and anti-oxidative active of apple polyphenol
YAN Rian;YANG Xing;HUANG Xue-song;LI Ai-jun

..............page:154-156

Study on the technological process of high hydrostatic pressure extraction apple polyphenol
PENG Xue-ping;MA Qing-yi;WANG Hua-jun;HAN Ling-ling;SHI Yu-xia

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

Study on the gelatin processing from fish scale by the method of acid-alkali
PAN Yang;XU Xue-qin

..............page:183-186

Research on preparation the small peptide and antioxidant activity of the hydrolysates from meretrix meretrix linnaeu by papain
QIU Chun-jiang;CHEN Hui

..............page:180-182

Study of sodium copper chlorophyllin and pectin made from silkworm excrement
YAN Jie;LI Fu-lan;GAO Han-yun;TANG Kai

..............page:177-179

Study on extract technics of peptides from milk
CHI Xiao-xing;ZHANG Tao

..............page:187-189,193

Application of DGGE technique in the food microbiology
LI Jian-rong;ZHU Jun-li

..............page:217-220

Quantiative analysis of sodium cyclamate in food by liquid chromatograph-mass spectrometry
ZHANG Xiao-yan;LIU Yan;XU Jin-zhong;SHEN Chong-yu;CHEN Hui-lan;WU Bin

..............page:220-222

Flow-injection post-chemiluminescence determination of maleic hydrazide in luminol-potassium periodate reaction
LI Li;ZHOU Min;FANG Yan-jun;MA Yong-jun;CHEN Hui

..............page:223-225

Determination of oxytetracyline,tetracyline and chlortetracycline residues in meat by HPLC
ZHAO Shu-ying;WANG Hong-tao;ZHU Li-ping;SUN Jun;LU Xin-chun

..............page:226-228

Study on the optimal method for extracting solvent of cyhalothrin in wheat
WU Cun-bing

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

Approach on anaerobian mechanism of bifidobacteria
LIU Han-ling;KANG Xiao-hong

..............page:15-17

Screening of production strain medium and leaven of lactobacillus for apple ferment
WU Xing-zhuang;ZHANG Hua;ZHANG Xiao-li;CHI ji-jie;LU Ming

..............page:12-14

Screening of Blakeslea trispora to produce β-carocene by low energy ions implantation and preliminary research of fermentation conditions
ZHANG Ning;YU Long

..............page:7-11

Screening and breeding of L-Lactic acid high-yielding strain with sucrose
HUANG Gu-liang;QIN Ju-xia;LI Nan;ZHOU Xiao-wei;LI Hong;GUO Hai-rong;SU Ping

..............page:4-6

Isolation of strains that can transform linoleic acid to conjugated linoleic acid
ZHAO Yu-feng;CHUAI Wen-hua;WU Yuan-xin;WANG Cun-wen;TU Shao-yong

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

Increasing the intracellular glutathione content of yeast by optimizeding culture medium
SHI Li-ping;GUO Xue-wu;QI Ye-ming;XIAO Dong-guang

..............page:37-40

Optimizing on fermentation condition of the mixed culture in two-step fermentation of Vc
LU Xin-li;ZHAO Shi-hao;LI Bao-ku

..............page:34-36

Optimization of vitamin in medium on carotenoid production by Rhodotorula glutins
ZHAI Hong-mei;ZHANG Kun-sheng;XIAO Dong-guang

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

Screening of chitosanase high producing strains and study on the properties of chitooligosaccharides
HUANG Yi;LV Shu-xia;MA Di;HUANG Yan;WANG Ting;WANG Qiu-shi

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

Separation and filtration of high effective lignin-degradation fungi
WU Wei;DUN Bao-qing;JIANG Xun-peng;LV Cheng-xu;GAO Zhen-jiang;LU Ming

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

Selection of high-temperature tolerance alcohol yeast from four samples and study of growth properties
LIU Hai-chen;ZHANG Min-nan;RUAN Shi-lei;LIU Chao-chao;ZHANG Xing;WU Guo-guang

..............page:17-21