Food Science and Technology 2008 Issue 8 Study on the integrated extraction technics of swine blood cells

Study on the integrated extraction technics of swine blood cells
XU Zhen-biao;SONG Lin-xia

..............page:77-78

A primary exploration of leek packaging paper
GUO Yu-hua;LI Xiao;ZHAO Zhong-lin;TENG Li-jun;HUANG Zhen;YANG Chuan-min

..............page:58-60

The application of flavones in plant inhibiting nitrosation reaction
ZHANG Qing-le;WANG Hao;LI Jing;ZHANG Wen-ping;DANG Guang-yao

..............page:165-167

Preparation of oligopeptides from Tilapia enzymic hydrolyzate using resins
LIN Liu-dan;OU Shi-yi;WU Jian-zhong;HUANG Cai-huan

..............page:168-172

Optimization for hydrolyzing conditions of antibacterial activity from Catfish frame Hydrolysates
ZHANG Jian-rong;MA Li-zhen;ZHEN Run-ying;YAN Shi-jie;LI Jun

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

Study of optimization technical condition for preparing bioactivepeptides from silkworm pupa protein with alkali protease hydrolyzing
LIU Xu-hui;LAI Tai-jun;SUN Jian-hua;TAN Zhen;QIN Yong-rong;LIAO Dan-kui

..............page:177-180

Study on active carbon decolorating of exopolysaccharide produced by bifidobacterium spp.
CHEN Qian;LI Wei-xin;CHENG Jing;LI Ping-lan

..............page:180-183

Study on database system of food safety early-warning in China
ZHNAG Xing-lian;TANG Xiao-chun

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

The grain hygiene situation investigation for produced 2007 in Henan province
YIN Cheng-hua

..............page:188-190

Determination of the content of the soybean isoflavone in functional food using high performance liquid chromatography method
ZHANG Yan-fang;WANG Jing;FU Bo-qiang

..............page:191-196

TPA and its effect on non-fried wet noodle quality
WU Wei-du;DONG Hai-ying;ZHU Hui;SHI Wen-rong

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

Spectrophotometric determination of trace amounts of zinc in food by catalytic kinetics
YU Jie-min;FU Xiao-hang;LI Cheng-ping

..............page:200-202

Research on shape, distribution of beef marbling and beef quality
JIA Jun;WANG Li-jiang

..............page:79-81

Study on manufacturing technology of saltwater ducks
LIU Han-wen;YAN Xiu-hua;YANG Wen-ping

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

Studies on solubility characteristics of ozone in water
DAI Xin-xin;LI Bian-sheng

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

Study on air-impingement for processing peking duck oven
SUI Mei-li;GAO Zhen-jiang;FANG Xiao-ming;WANG Hai-peng

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

The design and application of the CIP system in yeast extracts production
SHAO Wei;YUE Chao-ying;SONG Li-yan;SHI Yong-hua

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

Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality
ZHANG Yu-rong;ZHOU Xian-Qing;LAN Xiang-dong;LIU Tong;MIAO Hong-mei;ZHAO Yong-ying

..............page:94-99

Study on the effects of thickening agents on texture of hot-air drying instant noodles
CHEN Jie;TENG Jia-you;WANG Chun;MO Song-cheng

..............page:99-102

ji shi fa jiao mi fen
pan shao peng ; cheng ren jun

..............page:102-103

Study on preparation process of peanut phospholipid
ZHOU Xiao;LIU Yun-long

..............page:104-106

Exploration of the condition of sesame cake protein extraction and preparation
DONG Ying;SHAO Yuan-long;YANG Jie

..............page:106-110

Study on preparing fish flavors using tilapia's head and bones
ZHANG Feng;TAN Zhu-jun;HU Hua-ping;LI Sui-jin;CHEN Ming-jun

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

The situation and development of the Monascus pigment
CUI Li;ZHANG De-quan;ZHANG Pei-zheng

..............page:115-119

Study on enzymatic extraction of flavones from celery
YI Jian-hua;ZHU Zhen-bao

..............page:144-147

Review advances on isolation, screen and utilization of bio-antagonist to postharvest diseases of fruits
MA Long-chuan;ZHANG Hong-yin;JIANG Song

..............page:247-250

An experimental study on the effects of Chitooligosaccharides on blood glucose in mice
LIN Qiang;ZHANG Yuan;CUI Yu-mei

..............page:251-253

Study on dietary fiber in prevention and treatment of diseases
ZOU Yu-hong;GAO Deng-zheng;LV Ying-hai

..............page:254-256,260

The effect of Daohuaxiang vigor liquor on ADH and lipid peroxidation in the blood serum of rats
HOU Cai-yun;CHEN Chao

..............page:257-260

zhua xin ji yu ke xue fa zhan zhong jian zai qu shu ye chan ye
zou guang you

..............page:261

shi shi chuan di ( yi )

..............page:8,44,63,78,87,93,114,154,164,172,187,204

shi shi chuan di ( er )

..............page:212,217,224,232,235,250,253

2008 nian shi pin ke ji zheng gao qi shi

..............page:264

Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation
LIU Cheng-hui;HU Wen-zhong;ZHAO Yi-nan;LI Song-li

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

Inprovement of sweet potato jujube traditional produce procedure
HU Sheng-qun;DAI Shu-e;CHEN Li-ju;CHEN Xian-qun;JIN Jian;JI Sheng-yang;CHEN Pei-pei

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

Study on the technique of hydrolyzed potato protein by proteinase
ZHAO Jing;WANG Xue-fei;BAI Yang

..............page:48-50

Extraction technology study on groundcherry seed oil by aqueous/enzymatic method
JIANG Ji-feng;ZHENG Xi-qun;WU Hong-yan;WANG Wen-xia

..............page:45-47

Development of compounded juice from pickled mustard, apple and mint
FANG Zhong-xiang;JIANG Yu-jian;LIU Dong-hong;YE Xing-qian;JIN Xin-min

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

Study on dry technology of solar dryer for seedless grape of purple
ZHANG Ying-li;JIANG Ying;SHEN Wei-qiang;CHEN Ji-luan;CHEN Guo-gang

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

Research on the extraction of polyphenols from Iotusleaf by microwave
JIN Su-rong;XING Shao-qing;HU Zhong-li;CHEN Shun-le

..............page:147-149

Separation and purification of mannooligosaccharides by ion exchange chromatography
XU Mu-dan;YAO Jia-yu;MAO Gen-nian;YANG Wei-dong;WANG Ya-juan;YANG Zi

..............page:150-152

Study on extraction separation and purification of total peony glycoside
ZHOU Li

..............page:152-154

Comparative research on ginkgo extracts scavenging DPPH free radical by different preparation methods
OUYANG Na-na;LI Xiang-zhou;LUO Zheng

..............page:155-157

Study on the extraction methods of essential oil from Cortex Cinnamomi
ZHANG Wen-huan;LUO Si;ZHAO Mou-ming;ZHANG Hao;HUANG Hui-hua

..............page:158-160

Application and research progress of bromelain
WU Mao-yu;MA Chao;QIAO Xu-guang;SONG Ye;ZHAO Yan

..............page:17-20

Discussion on the method of increasing lactic acid bacteria number in the culture medium
CHEN He;YANG Jun

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

Optimization of cultivation conditions for Monascus pigments by solid fermentation of Monascus
JI Hong-fei;XU Yang;LI Yan-ping

..............page:9-13,27

Study on the formation & regeneration of Nan yang yeast 2.577 Protoplast
GAO Yan;TAN Xing-he;ZHOU Hong-li;XIONG Xing-yao;SU Xiao-jun

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

Screening and fermentation of pullulan-producing strain
ZHANG Sheng-gui;ZHANG Wen;HAN Li

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

Qualitative analysis of the components in camphor tree fruit's red pigments
ZHOU Yan-hua;WEN Chi-fu;MA Mei-hu

..............page:161-164

Development of composite rose-chrysanthemum-licorice suspended beverage
WANG Yan-zhe;PENG Hui;HU Xiao-feng

..............page:61-63

Study on dissolution rates of main function ingredient in green tea by technique of super fine crushing
HAO Zheng-hong;LI Yun-xiang;YUE Feng-li;YU Ke-xue;JIANG Gui-chuan;SUN Jian-xia

..............page:64-66

Aroma analysis of principal compound of guihua aromatic oolong tea by solid phase microextraction (SPME)
SU Xin-gue;DUAN Jun;QIN Wen

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

Development of calpain system on meat tenderness
SUN Jun;LI Zhen-jia;LEI Chun-yan;HAN Jian-zhong;WANG Yan-bo

..............page:70-72

The effect of different cooling methods on sauce beef
LI Jing;LI Xing-min;MU Guo-feng;LIU Yi

..............page:73-77

Simultaneous determination of harmful elements arsenic and mercury residues in royal jelly for import and export
DAI Qi;ZHU Xiao-yu;CHEN Xiao-mei

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

Changes of buckweat color during storage
WANG Ruo-lan;SONG Wei-jun;JIN Lei-ming

..............page:228-232

The preservation of fresh mango by the ozone water treatment
TENG Jian-wen;ZENG Wen-jin;JI Chen;HUO Feng-yan;WEI Bao-yao

..............page:233-235

The radiadion on the cow dry quality improvement and maintains freshness
ZHANG Yun-long;XIAO Rong;XU Kun-long

..............page:236-240

Study on the change of silver carp surimi freshness and salt-soluble protein during the storage
ZHOU Guo-yan;GUO Tang-peng

..............page:240-243

Fresh-keeping properties of starch phytate on chilled meat
PENG Xue-ping;WANG Xian-lun;LIU Yan-qi;SHI Yu-xia

..............page:244-247

Dough rheology properties and its application in the food processing industry
LI Ning-bo;WANG Xiao-xi;YU Lei;QU Yi;LEI Hong

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

Synthesis of Zinc(Ⅱ) complexes of the peptides from bean cake hydrolysates by papain
XU Qing-ling;YAN Lei

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

Research of pullulanase treatment on promotive resistant starch content effects
YU Fei;DENG Dan-wen;GU Zhen-yu;HUANG Gan-hui;DONG Jing

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

Research of new progress to preparation maize resistant starch
LIN Yang;ZHAO Xin-huai

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

An electrochemical study on the coil-helix transition of gellan gum
LI Xiang;YIN Yi-mei;GAO Ling-li;ZHANG Hong-bin

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

Simple method for rapid determination of allicin in garlic
ZHU Ni;YING Hui-fang

..............page:202-204

Researching progress on authentication technology of apple juice
HAN Jian-xun;CHEN Ying;HUANG Wen-sheng;GE Yi-qiang;DONG Wen

..............page:205-209

Study on the quality of dry sea cucumber
LIU Tian-hong;WANG Lian-zhu

..............page:209-212

Establishment of indirect ELISA of bovine β-casein
SONG Hong-xin;HAN Yan;MENG Jing

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

The application of the spectrum-kurtosis technic in the process of using the spectroscopy to mensurate a trait of iron in foodstuff by means of spectroscopy
LI Wen-dian;ZHANG Dong-jun

..............page:216-217

Development of the application of qualitative analysis by Near Infrared Spectroscopy in food safety
ZHANG Ning;ZHANG De-quan;LI Shu-rong;ZHOU Hong-jie;LI Qing-peng;FANG Meng-lin

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

Determination of phthalates in vegetables by liquid chromatography-electrospray ionization mass spectrometry
CONG Hui-fang;WANG Li-xia;SHAO Lei

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

HPLC analysis of a new type food additive-sodium L-ascorbic acid -2-phosphate
YANG Wen-ling;ZHANG Wei;YANG Hui-long;LIU Hong-mei;WANG Rong-xia

..............page:119-123

Synthesizing N-stearyl composite amino acids from pupa protein
SU Hui;LIU Liu;LI Jun-sheng;LI Hai-yan

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

Separation and purification of β-sitosterol and stigmasterol from soybean phytosterol using crystallization
WAN Jian-chun;JIANG Bo

..............page:127-131

Ultrasonic-microwave synergistic extraction polysaccharide from Pyrus betulaefolia bge. leaf
ZHAO Yu-hui;ZHAO Xiao-liang

..............page:131-133

Study on microwave extraction and purification of polysaccharides from Panax
ZHANG Bo;LI Ran;SUN De;ZHANG Hong-liang;LI Na

..............page:134-136

Study on micro-encapsulation products of buckwheat-flavonoids
YANG Fu-lian;XIA Yin;DENG Yu-feng

..............page:137-139

Preliminary study on antioxidant activity of flavone extractive from purslane
ZHANG Ai-hua;DENG Bin;JIANG Gang-biao;YU Qiu;CHEN Xiao-yuan;WU Zhu-qing

..............page:140-143