Food Science and Technology 2009 Issue 11 shu zi dian du

shu zi dian du
lei rui chao liu rong

..............page:6

Hydrolysis of pumpkin polysaccharide by microorganism
WU Gai-lan1; NIU Tian-gui1; ZHAO Yi-nan1; TANG Meng-yao1; LU Yan-wen2; Li QUAN-hong1*

..............page:158-162

Domestic production status of concentrated apple juice and harm of patulin on its quality
ZHANG Ya-jian1;2; LIU Yang2*; XING Fu-guo2

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

Virtual manufacturing technology and its application in the food machinery’s design and manufacture
WANG Bo

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

Advance on cheese ecosystem under mining
YI Hua-xi; ZHANG Lan-wei; HAN Xue; DU Ming

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

Research on green tea processed cheese
CHEN Yong; LU Xiao-ming; REN Fa-zheng; CHEN Shang-wu*

..............page:30-34

Optimizing enzymatic hydrolysis conditions of angiotensin Ⅰconverting enzyme inhibitory peptides from porcine hemoglobin by pepsin
HU Xin1; LUO Yong-kang1*; YU Xue-chu2

..............page:127-130,135

Study on dynamic-microwave extraction of black pepper oleoresin in pilot experiment scale
ZHOU Ye-yan; FAN Ya-ming; GAO Shao-zhong; CHEN Yong-heng

..............page:175-179

Isolation and indentification of the Pathogenic vibrio in aquatic products
ZHAO Guang-ying; SHEN Ke-min; LI Jiang-rong

..............page:279-283

Effect of additional enzymes on the reducing sugar content of wort by using extruded rice as auxilliary materials in beer brewing
LI Hong-jun; SHEN De-chao

..............page:144-146,151

Optimization of ultrasonic-assisted extraction technology of β-Glucan from barleys
MA Guo-gang1;2; WANG Jian-zhong1*

..............page:168-174

hai zi he yin liao guo duo yi huan duo dong zheng (2)

..............page:162

kou qiang kui yang zhi liao fa mi fang

..............page:268

qiu zao gan huo wang ru he shi liao (3)

..............page:235

Analysis of nutritional components of the two kinds of edible fungus
SUN Ling-hui; QIAN Zhen; LIU Xiao-yu*

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

Study on health red jujube milk
LIANG Zhi-jun

..............page:46-48

Study on the technology for fermention low suger preserved pumpkin by lactic acid bacteria
WU Xing-zhuang; ZHANG Hua; ZHANG Xiao-li; CHI Ji-jie; WANG Xiao-he; LU Ming

..............page:69-71

hai zi he yin liao guo duo yi huan duo dong zheng (1)

..............page:151

Purification of polyphenols from Chinese pistache meal by resin adsorption
WANG Ru; WANG Cheng-ming*

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

Study of factors of accelerated testing on the shelf life of probiotic milk powder
LIANG Yan1; AN Ying2*; JIN Ye1; YUN Zhan-you2

..............page:39-43

Study on optimization culture conditions of β-carotene production by Blakeslea trispora
ZHANG Ting-ting1; GE Jia2; NIU Tian-gui1*; YAN Guo-liang2

..............page:2-7

Development of three kinds of fermented bean residue product
XIAO Shao-xiang

..............page:87-90

Research on beverage of persimmon
ZHAO Wen-hong; BAI Wei-dong; QIAN Min; WEI Yuan

..............page:58-62

zhong liang zhong zhen wu gu dao chang xiong feng quan xin liang xiang reng tui fei you zha

..............page:115

qiu ji de 7 kuan mei bai yang yan cha

..............page:100

pai du jian fei liang bu wu 19 zhong zui in pai du mei shi (2)

..............page:79

pai du jian fei liang bu wu 19 zhong zui in pai du mei shi (1)

..............page:57

qiu zao gan huo wang ru he shi liao (1)

..............page:96

gan zao qiu ji ru he pai du hu fu

..............page:38

you gou qi shi

..............page:303

ke ji xu qiu yu cheng guo fa bu lan mu de chuang ban

..............page:4

Determination of mercury in snake powder made from different body of the snake
WU Wei-ming

..............page:324-326

Study on purification of flavonoids from onion skin by ultrafiltration
WANG Yong-tao; ZHANG Gui*

..............page:212-216

jin zhen gu ti qu wu : you wang cheng wei rou lei fang fu ji xin chong

..............page:245

Optimization of anthocyanin extraction from roses by using response surface methodology
LI Zi-jiang; TANG Lin*; LIU Ping; SUN Rui-xue

..............page:221-225

Comparative studies on super carbon dioxide extraction and steam distillation methods of volatile oils from lotus leaves
MIAO Cun-qian1;2; ZHANG Yun-bin1*

..............page:216-220

Determination of the proanthocyanidin in the ultrafine powder of grape seeds using combined vanillin-HPLC assay
ZHENG Jun-xia1; XIAO Fu-cai1; LI Hua2

..............page:304-308

Determination of carbon dioxide in beverage by the method of potentiometric titration
WU Wei-du; DONG Hai-ying; ZHU Hui; SHI Wen-rong

..............page:309-311

ben kan qi shi

..............page:296

cai fu di wu bo jing ying qi ju bei jing gong yi zhong guo fa zhan di si jie zhong guo ying yang chan ye gao ceng lun tan kan dian zhi yi

..............page:24

dong chi dong zao fang zhi xin xue guan bing

..............page:62

san yuan gu fen tou zi xing jian suan nai ba shi nai sheng chan xian

..............page:34

Research on starch microspheres as drug carriers prepared and controllable degradation
WANG Hai-feng; LI Zhong-jin; HUANG Yong-ru; ZHAO Yang; YANG Xiang-long

..............page:248-251,256

guo ji zu zhi ji gou qi ju bei jing wei shun ying di wu bo qu shi , tui jin guo ji he zuo di si jie zhong guo ying yang chan ye gao ceng lun tan kan dian zhi wu

..............page:156

Preparation of the grass carp fillet with tea aroma
ZHANG Qiong; HUANG Ze-yuan*

..............page:80-82

Study of extraction methods of sulfite in tremella
WEI Li-hong

..............page:184-186

Effect of the defatted wheat germ on flour quality
WANG Xiao-xi; QU Yi; LEI Hong; SHI Jian-fang; LIU Xin

..............page:138-143

Study on the effect of phosphate for gel properties of salt-solutable protein
ZHAN Jian-feng1;2; HUANG Wen2*

..............page:300-303

Victoria blue-KIO₄-cetyl pyridine bromide（CPB）-system inhibitory kinetic spectrophotometric determination of trace Ce（Ⅳ） in food
ZHAO Lun; WANG Xiao-ju*; WANG Bin-bin

..............page:318-321

di si jie · zhong guo ying yang chan ye gao ceng lun tan er ling ling jiu nian shi er yue qi ri xia wu shi wu dian · ren min da hui tang

..............page:3

Study on the processing of garlic wineby ethanol extracting and semi-fermenting
ZHOU Wen-hua1;3; ZHANG Hai-ling1;4; LI Yao1;2; TAN Dong-zhe3

..............page:97-100

tou gao yao qiu

..............page:246

qiu zao gan huo wang ru he shi liao (2)

..............page:189

Experimental study on fluidized steam sterilization of black pepper
XIE Kun1; XIANG Xiu-wu2; JIANG Guang-ming2*; GE Mao-quan1; LI De-wen2

..............page:297-300

Study on the relation ship between mechanical properties and the quality of pear
WANG Li-li; YANG Xiao-qing*; SONG Xiao-yu; GUAN Hui

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

bu duan jin qu kai tuo chuang xin cu jin shi pin gong ye ke ji jin bu xin fa zhan di si jie zhong guo shi pin gong ye xie hui ke xue ji shu jiang shou jiang da hui zuo di qi jie shi pin gong ye ke ji jin bu gong zuo hui yi zai shan dong rong cheng shun li zhao kai

..............page:5

Recent advances in bacterial cellulose strains and fermentation process
HUANG Yi-peng1;2; CHEN Wei-jun1; XIA Qiu-yu1; CHEN Hua1; ZHAO Song-lin1; LI Mei-qiu1*

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

shi chang diao yan ju zuo ni er sen he guo ji du li ling shou shang lian meng jiang po xi quan qiu cai fu di wu bo zou shi di si jie zhong guo ying yang chan ye gao ceng lun tan kan dian zhi san

..............page:136

Effects of fixing technology on qualities of medlar leaves tea
ZHANG Min; HE Jun-ping*; HE Yi; LIU Jing; YUAN She-qiang; LI Ya-nan; XU Li-qiang

..............page:63-65,68

Study on control technology of shelf-life of dried persimmon(Ⅰ)
CHEN He; PENG Dan; WANG Lei*; WANG Yong

..............page:66-68

On accelerating urban type of discussion on the development of food industry
DU Wen-juan

..............page:112-115

Pilot study of extraction of peking cotoneasteer inhibit effect to α-amylase
CHEN Rui; ZENG Yang*; HUANG YUan; CHEN Zhen-ning; MA Ji-xiong

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

Determination of sodium cyclamate in ice cream by headspace gas chromatography
WANG Lin; SU Jian-guo; LIU Yang; CHENG Chun-mei

..............page:326-328

Study on cellulase-assisted extraction of yellow pigment from Dioscorea zingiberensis
SHU Guo-wei; CHEN He; ZHANG Fan; LI Shi-yu

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

Study on affecting factors for gel properties of gellan gum
XU Huai-yuan; REN Xian-yan; WANG Yao

..............page:263-268

Generation mechanism of white spots in Xuanwei ham’s muscle
LIU Hai; LIU Yi; MA Chang-wei*

..............page:118-121,126

wei nin jie du shi nian cuan sheng wei bao jian chan ye di yi de ao mi di si jie zhong guo ying yang chan ye gao ceng lun tan kan dian zhi si

..............page:156

Study on the main processing parameters of convenient food made from Monopterus albus’ spines
GAO Xiang

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

Study on extraction and toxic properties to drosophila melanogaster of red pigment from Cinnamomum camphora(L.)Presl.
WANG Na; CHU Yan-liang; WANG Jun; ZHU Song-lan

..............page:231-235

Study on extraction of polysaccharide of Radix isatidis by enzyme complex
ZHANG Ming; LI Miao-miao; LU Hui

..............page:208-211

Research on the preparating technology condition of tea extraction
CUI Rui-jing

..............page:226-230,235

Study on the osmotic regulatory mechanism of Saccharomyces cerevisiae under the stress of NaCl
WANG Ji-hua1;2; YANG Fang3; ZHAO Chang-xin1*

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

niu nai he dou jiang na ge geng shi he nv ren (1)

..............page:193

Preparation of peptide by hydrolyzing fermented liquid of soybean meal
YE Qian; KANG Li-ming; LIANG Yun-xiang*

..............page:152-155

Optimization of enzyme technology for brown rice fiber by response surface analysis
YAO Ren-yong1; LIU Ying1;2*

..............page:147-151

Study on the antioixidation activity of saponins from Camellia Chrysantha(Hu) Tuyama
NING En-chuang1; XIN Ming1; WEI Lu2 ; QIN Xiao-ming3

..............page:197-199,203

Detection of saccharin sodium in foods by high-performance liquid chromatography with fluorescence detector
ZHAO Xiao-hong1; ZHANG Ke-yi2; LIU Hao2

..............page:311-313

Diarrihetic shellfish poison detecting in scallop by ELISA and mouse biological method
ZHAO Qian-cheng1;2; LAI Peng2;3; QIN Cheng2;3; WANG Chong4; WU Bin3; LIU Di2; CHANG Ya-qing1*

..............page:287-292

Fat retention of cooked vegetables and questionnaire survey of consumers’ understanding and choice in restaurant
JIA Li-li; FAN Zhi-hong; SONG Xin

..............page:270-275

Selection of a xylose fermentation yeast strain Pachysolen tannophilu
CHEN Cheng; LI Shuo; ZHANG Peng*

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

Determining the wavelength of extraction process of red pigment from myrica rubra sieb et zucc
YAN He-ping1;2

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

Factors related to the flavor of Laozao and development of suspension Laozao beverage
LEI Si; LIU Chong-yang; LU Zhan-hui*

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

pai du jian fei liang bu wu 19 zhong zui in pai du mei shi (3)

..............page:220

The effects of commercial enzyme preparation on proteolysis and lipolysis of Cheddar cheese
FAN Jun-hua; HUO Gui-cheng

..............page:252-256

Study on physical function and rheological property of crotalarin mucronata bean gum
YANG Yong-li; GUO Shou-jun; LI Qiu-hong; KANG Wen-jun; HUANG Yue-dan; ZHOU Chun-mei

..............page:257-262

Study on extraction of polysaccharides from Pleurotus eryngii by response surface analysis
QIAN Zhen; SUN Ling-hui; LIU Xiao-yu*; LEI Xiao-dan

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

The acute toxic study of capsaicinoids in rats
YANG Ying; XIA Yan-bin*

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

Optimization of microwave extraction for procyanidine from broad bean shell by response surface method
YAN E1;2; LIU Ying-kun1; LIU Jian-li1; ZHANG Zhi-qi1

..............page:163-167

Determination of organic acids in succinic acid fernmentation broth by reversed phase high performance liquid chromatography
YU Zuo-long1; JIANG Min1*; ZOU Qiao-gen2; WEI Ping1

..............page:276-278

The wasted health food material-okara nutrient and processing methods of fine particalized paste
ZHANG Hong1; LIU Yu-fang2

..............page:83-86

niu nai he dou jiang na ge geng shi he nv ren (3)

..............page:262

ABA-induced expressions of ACS and ACO families in tomato fruit at different ripening stages
WANG Xiao-guang; LI Ling; WANG Xiao-hui; MA Yuan-zheng; ZHU Ben-zhong*

..............page:8-12

zhong guo jiao mu jin chu wu yan fa da dao guo ji xian jin shui ping

..............page:143

Study on the functionality of protein hydrolysates of chelate by enzymolysis from Hairtail waste
XIE Chao; DENG Shang-gui1*; HUO Jian-cong

..............page:91-96

Study on extraction and removing protein of polysaccharides from Schisandra chinensis
CUI Fu-shun; YANG Yong-jie; GUO Zhi-jun; SUN Tao

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

Origin and determination method of sulfur dioxide in foods
YIN Jie; ZHU Jun-li; LI Jian-rong*

..............page:292-296

niu nai he dou jiang na ge geng shi he nv ren (2)

..............page:211

Study on the Chlic-acid saponification from Pig-bile
CAO Rong-an; LI Liang-yu; LIU Yan-yan; FAN Miao; ZHANG Li-ping*

..............page:131-135

Effects of microwave radiation on acrylamide formation in potato slices
YUAN Yuan; ZHANG Zhuo-dan; ZHAO Rong; WU Tao; NI Yang

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

di wu bo zhi fu bao luo · pi er ze lai hua zong lun wei lai chan ye jie gou da diao zheng jian kang chan ye jiang yin ling guo min jing ji fa zhan di si jie zhong guo ying yang chan ye gao ceng lun tan kan dian zhi er

..............page:116

Processing of the stirred orange juice yoghurt
LIAO Zhen-lin; HUANG Shan; GUO Lin

..............page:43-45

Study on the critic procedures of cream cheese processing
LU Xiao-ming; REN Fa-zheng; CHEN Shang-wu*

..............page:26-29,34

Preservation effects of snakegourd pericarp extracts on chilled pork
XU Pei-ya; HUANG Hai-chan; HONG Xiao-min; SHI Yuan-yuan

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

Investigation on the new system about safety control of eel products
LIU Guang-ming1; ZHOU Bin-hua2; CAO Min-jie1; CAI Hui-nong1

..............page:283-286

Quantitative analysis of three primary components in the alkaline hydrolytic system of cinnamaldehyde with ultraviolet spectrophotometry
WU Yan-ling; LI Wei-guang*; LIU Xiong-min; LV Wei; QIN Rong-xiu

..............page:314-317

bei jing lao cai chen kai da quan guo shi chang

..............page:45

Technical problems of citrus processing in China
WANG Wei; ZHAO Wen-hong*; BAI Wei-dong

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

da dou ya zha chan neng guo sheng fa gai wei jiao ting qi ye xin jian xiang mu

..............page:82

Study on the determination of aluminum released from food contact materials
LIU Jiang-hui1; XU Jia-liang2; XIE Xiang-na1; LIU Miao-ling2

..............page:321-324

Purification and detection of the proanthocyanidins from the grape seed extracts
ZHAO Ping; ZHANG Zhi-jun; ZHANG Yue-ping

..............page:179-183