Food Science and Technology 2008 Issue 9 The domestic studies of cheese processing technology

The domestic studies of cheese processing technology
XIE Ai-ying;ZHANG Shui-li;LI Xing-guang;LIU An-rong

..............page:65-68

Research of influence of the adding quantity of rennets on the quality of semihard cheese
HE Jia-liang;LI Kai-xiong;LI Xing-ke;LU Shi-ling;ZHOU Hai-zhen;HAN Jing

..............page:69-71,78

Study on instant food of appetizing flavor luedius
DENG Shang-gui;HUO Jian-cong

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

Application of uniform design in optimization cured fish technology
ZHANG Yin-liang

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

Research on squid protein hydrolyzed by compound proteases and hydrolysate
JIN Ting;GAO Yi-yong;WU Yu-xue;WU Tian-xing

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

Maillard reaction composition analysis of the reducing sugar and acid hydrolysate of paphiaundulata juice concentrate
HAO Xiao-min;CHEN Ji-ming;GU Chang-sheng;SONG Wen-dong

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

Study on preparation of water-soluble propolis by emulsified method
HE Xin-yi;WANG Lei;FU Sheng-hui

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

Study on the processing technology of semidry seasoned instant laver food
YAO Xing-cun;SHU Liu-quan

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

Study of antimicrobial activity of Lactarius hatsudake
WANG Jun;MO Mei-hua

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

Study on the can of making fermented sweet corn in fresh sweet corn
NONG Zhi-rong;LU Lu;MAO Xing-mei;GE Dong-mei;WANG Xiao

..............page:95-98

The study of processing lotus congee canned food
HAO WU

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

Processing and preserving technology for"Xiaogan Brand"sesame chip of China time-honored brand
LI Ji-liang

..............page:103-107

Study on producing fuel ethyl alcohol by sweet sorghum juice
ZHOU Mei-jing;WANG Jie;MU Jian-lou

..............page:108-111

Study on fuzzy comprehensive evaluation in optimization for the matrix of peach-gelatin-based microcapsule
XIE Yan-li;REN Shun-cheng

..............page:112-116

Preparation soybean functional peptide delayed release microcapsule by emulsification-gelation method
SUN Yue-mei;JIANG Lian-zhou;LI Jia-dong

..............page:117-120

The research on mixed stirred yoghurt thickener by simplicity grid method
LUO Ling-quan

..............page:121-123

Optimization of maltose decoloration technology
ZHAO Yan;LI Jian-ke;LI Feng

..............page:124-127

Study on mechanisms,influencing factors and assistant measures of UHPP
WANG Yun-xiang;LOU Xiong-zhen;CHEN Xi-wei;WU Feng-hua

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

Study on rice quality investigation and quality analysis of early and late long-grain nonglutinous rice in Guangdong province
CHEN Jia-dong;ZHONG Guo-cai;WANG Ya-jun;CHEN Wei;WAN Juan

..............page:131-134

Study on the microwave-assisted extraction of aloe polysaccharide form aloe leaves
MA Wen;YUAN Hong-xia

..............page:162-164,168

Extraction and free radicals scavenging activities of polysaccharides from Gastrodia elata B1
LIU Ming-xue;LI Qiong-fang;HUANG Zhi-qiang;CHEN Ya-ling

..............page:165-168

Studies on the antioxidation activity of garlic polysaccharide
SHI Si-mi;YAN Rian;Li Ying-si;HUANG Xue-song

..............page:169-170,173

Study on releasing S-Adenosyl-L-Methionine by breaking yeast cells
WAN Hong-gui;GUO Yi-dan;ZHENG Wei-gang

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

Study on the extractive technology of rosmarinic acid from mentha haplocalyx briq
YIN Qing-hua;LIANG Zhen-yi;CHEN Yi-ping

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

Low temperature pressing prepare black soybean oil and its' physical and chemical characteristics
WEI Zhen-wei

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

Study on transglutiminase in food industry
ZHAO Hua-mei;WANG Man-xia;MU Zhi-chun;XU Qin;CAI Fa

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

Study on preparation of oligo-chitosan Fe(Ⅲ)conjugate
XU Mu-dan;YANG Zi;WANG Ben-jing

..............page:142-144

Research on in vitro antioxidative activity of extraction of small black soybeans and Adzuki beans
ZHOU Wei;WANG Lu;FAN Zhi-hong

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

Antioxidative activity of enzymic hydrolysates of rice protein
JIA Wei;YU Guo-ping;MENG Xian-jin

..............page:149-152

Study on anti-peroxidation and blood lipids role of the oat β-glucan
NING Hong-zhen;QI Xiao;JIA Chun-mei;LIU Ying-li;LI Qing-zhao;CHEN Gang

..............page:153-155

Stydy on extraction of polysaccharides from Maca
CHEN Yan-qing;DING De-run;WANG Yuan-qiang

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

Study on extracting polysaccharide of Taiwan Gracilaria lemaneiformis by using ultrasonic
YANG Hua

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

The effect of rennet and heat to the digestibility of casein
LI Chun-qiang;HUO Gui-chen

..............page:62-65

The effect of Psychrophile on UHT milk and preventive measures
LI Yan-xia;LIU Hui-ping

..............page:59-61

Effect of fat replacers from pectin on the quality of ice cream
LI Hong-jun;ZHAO Wen-xiu;YU Han-yin;XU Xue-ming

..............page:55-59

Study of the formula of various flavoured goose sausage
CHEN Hong-sheng;ZHANG Li-ping;YU Chang-qing;YANG Hong-zhi

..............page:52-54

Kneading and different desiccation methods on the impact of the mint leaf tea
ZHANG Min;HE Jun-ping;HE Yi;LIU Jing;YUAN She-qiang;LI Ya-nan;XU Li-qiang

..............page:48-51

Influences of different processing conditions on pickle conservation
YI Jian-hua;ZHU Zhen-bao

..............page:44-47

Progress on technology of citrous membrane segment peeling
ZHANG Jun;CHENG Shao-nan;XIA Qi-le;LU Sheng-min;SHAO Min

..............page:42-43,47

Study on technique of extraction of total flavonoids from Apricot flower
LI Huan-rong;HUANG Wen-shu;LU Ping;ZHU Zheng-lan

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

Microwave-assisted extraction of Iutein ester and its antioxidation on edible oil
LI Wei;YANG Zhong-lin;GAO Yang-xiang;LIU Ben-guo

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

Study on extraction of teasaponin in camelliacake by mixtured solvent
ZHOU Sheng-min;YANG Guang;LIU Can-zhao

..............page:184-188

The general alkaloid of corydalis on active oxygens and its antioxidation in vitro
BEI Yu-xiang;DONG Xiu-hua;LI Gan-peng;GAO Yun-tao

..............page:189-191

Preliminary research on extraction,antibiotic effect and chemical constituents of rubus corchorifolius leaves extract
CHEN Xue-xiang;TAN Bin;ZHOU Shuang-de;LIN Wan-huang;XIAO Su-yao;CAO Yong

..............page:192-195

The analysis of the relationship between the result of the steamed bread tested by soft measurement instrument and TPA texture analyzer
LIU Chang-hong;XU Jing-fing;ZHANG Shi-yu;YANG Zhao-ming

..............page:215-216,219

Study on the determination methods of organic acids in yoghurt
LIU Lin-lin;LV Jia-li

..............page:217-219

Progress of metabolomics analytical platform and methodologies
PENG Chao;HUANG He;XIAO Ai-hua;JIN Ming-jie;LIU Xin;WU Hua

..............page:220-223

HPGPC for dextran measuring in btoth
LI Xiao-hui;DONG Zhi-fang;LAN Ping;XIE A-tao;LIAO An-ping

..............page:224-227

Partial least square(PLS)investigation on sugar content,valid acidity and sugar-acid ratio of citrus fruit based on digital image processing
CAO Le-ping;HUANG Zhong-pei;LIN Ji-yuan

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

Determination of trace elements in Jianshui pomegranate by FAAS
QIU Cheng-shu;GUO Ya-li;LI He

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

Progression of methods to determinate reconstituted milk
ZHANG Jing-liang;HU Shao-xin;SUN Ying;JIANG Lian-zhou

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

Detection and classification of Listeria species in foods by VIDAS-VITEK
LIN Tao;LAN Min;HUANG Wei;FENG Xiao-jun;WANG Jing;YANG Xue-jiao

..............page:236-239

Determination of tittle sodium cyclamate in food by HPLC/MS
WANG Jun

..............page:239-241

Research progress for technology of immunoassay of ELISA for detection of antibiotics in milk
GAO Jie;DONG Wen-bin;LI Fei;ZHANG Jian-hua

..............page:242-245

Simultaneous determination of six preservatives and bactericides in fruits and vegetables by RP-HPLC
YANG Tao;Arkin Iburaim;JIN Zhi;LI Ming;ZHANG Huang-tao

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

Determination of aluminum in food by inductively couple plasma atomic emission spectrometry
DENG Ze-ying;LI Jing-jing

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

The investigation on candied fruits of red jujube
CHEN Hong-hua;LI Xiang-rui

..............page:37-41

Effect of evaporated temperature and sugar content on colour of'Xinli'pear concentrated juice
ZHU Yong-bao;WANG Ran;LI Wen-xiang;ZHEN Tian-yuan;WANG Cheng-rong

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

Study on the processing of mango chips by microwave puffing
YANG Xin-feng

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

Research of production technology of potato starch
PAN Feng;YANG Qing-xiang;GE Liang;TONG Jun-mao

..............page:28-30

Comparative study on the three techniques of removal tannins from acorns
ZHANG zhi-jian;LI Xin-sheng;CHENG Rui

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

Different ways of starch gelatinization
HUANG Jun-rong;ZHANG Pei;LI Hong-liang

..............page:20-23

The effect of Cassia mimosoides extracts on acid value inhibition and anti-oxidation of Cantonese style sausage
TAN Yi;TANG Shu-ze;ZHAN Lei;SONG Ke-ke

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

Study on antibacterial activity of the extracts from pomegranate rind
KONG Yang;MA Yang-min;LI Yan-jun;WANG Xiao-liang

..............page:199-201

The research for resistance and influencing factors of ion exchanger using citric acid extraction
ZHENG Xi-qun;YUAN Wen;LIU Xiao-lan;WANG Wen-xia

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

Problems encountered for food safety with packages and control
TIAN Yi-fing;YU Zhi-bin;CHI Jian;WANG Zhen-qiang;LI Hui-ling

..............page:205-207

Study on validation method of control measure on microbe in the process of frozen mushroom production
LIU Wei;LI Ming-zhe;YANG Gui-ping

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

Application of Near-infrared technology in research of wheat quality and flour products
WANG Wei;ZHANG Ze-jun;XUE Wen-tong;ZHANG Hui

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

Study on preservation of fresh rice noodle by preservatives
LI Fan-fei;XIONG Liu;ZHENG Yan;SUN Qing-jie

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

Effects of calcium treatment and cutting mode on yizhou chaenomeles quality
ZHENG Ya-qin;YU Jun-xiang

..............page:254-256

Effect of different storage times on aroma components of "Cangfangzaosheng"peach fruit after harvest
ZHOU Wei;YANG Min;WEI Yu-mei

..............page:257-261

Advance in nutritional components and dietotherapy function of chicken soup
ZHOU Wei-jing;SUN Zhi-da

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

Study on the mechanisim of IgE-binding to soybean allergic proteins
LIU Xiao-yi;XUE Wen-tong;LI Lin-feng

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

ben kan qi shi

..............page:78,176

shi shi chuan di

..............page:9,23,27,36,51,85,94,102,,107,116,148,152,188,191,250,256

2008 nian shi pin ke ji zheng gao qi shi

..............page:插一

Performance measurement on potato starch micro-spheres
WANG Wen-ying;HAN Shun-yu;PU Lu-mei;ZHANG Hong-li

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

Advances of effect of ultra high pressure treatment on crystal structure of starch
LIU Yan-qi;MAO Zi-jian

..............page:13-16

Microwave coupled enzymatic extraction method for soy protein
PAN Yan;WANG Chang-tao;DONG Yin-mao;YUAN Xue;HAN Yang

..............page:10-13

Breeding of Bacillus gibsonii for alkaline pectinase production and its solid-state cultivation conditions
LI Zu-ming;LI Hong-yu;BAI Zhi-hui;JIANG Hui-jie;QUAN Fei;RONG Rui-fen;YE Lei

..............page:5-9

Isolation and elementary identification of the yeast for Vitis amurensis
LI Zi;WANG Jun

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