Food Science and Technology 2009 Issue 12 Study on the enzymatic hydrolysis processes on salty white of salt-pickled egg

Study on the enzymatic hydrolysis processes on salty white of salt-pickled egg
WANG Xiao-ling;MA Mei-hu;CAI Zhao-xia

..............page:84-89

Study about the application of serological reaction to fusant identification
YUAN Yao-wu;ZHANG Wei;CHENG Shu-mei;SU Xu-dong;MA Wen

..............page:29-32

A feasibility study of cadmium absorption by waste brewer’s yeast
LIU Zhen-yang1;LIU Chao2

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

Study on control technology of shelf-life of dried persimmon(Ⅱ)
CHEN He;WANG Lei;WANG Yong

..............page:95-97

Research for the artificial fat beef for the first time
ZHENG Jian-qiang1;SI Jun-ling1;MA Li-zhen2

..............page:90-94,104

Effect of ultra-high pressure treatment on the quality of hami melon (cucumis melo l.) juice
YIN Lin-lin;SONG Li-jun;JIANG Hai-rong;YANG Chun-hua;CHEN Ji-luan

..............page:56-59

shu zi dian du
lei rui chao liu rong

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

Study on comparison of different extraction methods and outfieds enhancing mass-transfer mechanism of Ginkgo biloba active component
OUYANG Na-na;LI Xiang-zhou;LUO Zheng

..............page:222-225

Effect of gluconic acid lactone on ultrafiltered Quark cheese yield and quality
LIU Zhong-cheng;HUO Gui-cheng;JI Ni-na;LIU Yan-ping

..............page:60-64

Study on the optimization of extraction technological conditions of silkworm pupa protein and oil
LIU Xu-hui;MO Yi-ling;QIN Yong-rong

..............page:113-117,121

shi shi chuan di

..............page:28,39,75,112,192,225,270,286,307

Effects of hydrostatic high pressure on structure of soy protein isolates
SU Dan;LI Shu-jun;ZHAO Feng-min;LIU Wei;ZHANG Lan-fang

..............page:51-55

Inhibitory action of a new broad-range sakacin to Staphylococcus aureus
GAO Yu-rong;JIA Shi-ru;TAN Zhi-lei

..............page:8-10

Study on the technology of spray drying for apricot beverage powder
ZHAI Jia-jia1;ZHOU Jia-hua2;CHANG Hong2;LAN Yan-ping2

..............page:154-157

Effects of different temperature and gas components on post-harvest physiology and storage quality of Whangkumbae
LI Xiang-li1;LIU Jing1;ZHANG Zi-de2

..............page:42-45

Determination of heavy metal in wilding cress of Nanjing
CHEN Bao-hong1;2;WANG Hong-tao1;2;LI Xiao-hua1;2;YANG Ai-ping1;2

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

Research on determining the content of hesperidinin orange juice by RP-HPLC
LI Tian-dong1;BIAN Qing-quan2

..............page:308-311

Determination of harmful elements Pb,As,Cd,Hg,Cu in Animal and plant origin food by inductively coupled plasma-MS spectrometry
DAI Qi;WU Yan-yan;ZHANG Wei;MA Chao;YU Jun;HAN Yang

..............page:315-317

ke ji jin bu zi zhu chuang xin you hao you kuai chi xu fa zhan ( shang ) zai di si jie zhong guo shi pin gong ye xie hui ke xue ji shu jiang shou jiang da hui zuo di qi jie quan guo shi pin gong ye ke ji jin bu gong zuo hui yi shang de jiang hua
wang zuo

..............page:2-6

Structure refinement of a crystal from paranephelium hainanensis
WANG Tian-shan1;CHEN Guang-ying1;PENG Ming-sheng1;JI Ming-hui1;HAN Chang-ri1;ZHONG Qiong-xin2

..............page:226-230

Study on the stability of glucoraphanin extracted from broccoli
WANG Xiang-yang;ZHOU Rong;JIANG Li-jia

..............page:250-252,257

Enzymatic hydrolysis of wheat bran in the process optimization of residual starch
LIU Yan-qi;WANG Xiao-jing

..............page:182-185

Status quo and development trend of meat processing industry in Guangdong province
CAI Pei-dian;BAI Wei-dong;QIAN Min;XIAO Yan-qing

..............page:171-175,179

Development of pepper-flavor spice in prepared food by response surface methodology
ZHAO Li;ZHAO Xi-rong;WU Jing

..............page:291-294

Preparation of crosslinked amphoteric starch and study on its adsorption behavior for chromium(Ⅵ)
XU Qiong;ZOU Li-xia;OUYANG Ming;DONG Li-jun

..............page:271-274

Study on adsorption of anion starch microspheres for Hg~(2+)
HUANG Yong-ru;LI Zhong-jin;MIAO Zong-cheng;LIU Jie-gen;WANG Hai-feng

..............page:266-270

Research and advances on the effect of chitosan coating on texture of post-harvest fruits and vegetables
XIN Ying;CHEN Fu-sheng;YANG Hong-shun

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

A review on refinement of tea seed oil
MENG Wei;LI Xiang-zhou;WU Zhi-ping;HU Wei;XUE Hai-peng;YANG Hai-kuan

..............page:196-200

Nutrient character of yeast extracts and its application in microbial fermentation
CHEN Xiong1;2;3;HUANG Huang3;HU Cheng-yuan3;DU Zhi-hong1;LI Pei1;YAO Juan1;XIAO Dong-guang2;YU Xue-feng1

..............page:253-257

Study on hydrolysis peanut protein based on the alkaline extraction
XIONG Zhen-hai

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

Properties of sago starch granules
CHEN Fu-quan;ZHONG Bi-jiang;WU Zheng-shuang;ZHANG Ben-shan

..............page:193-196

Study on the relationship between the meat tenderness and the testing parameters of texture analyzer
LIN Fang-dong1;JIANG Zhen-ju1;LIAO Shan1;YOU Juan1;LI Chao-xue1;DING Wu2

..............page:176-179

Synthesis of cinamaldehyde glycol acetal catalyzed by solid supported heteropoly acids
ZHANG Huai-hong1;2;HUANG Zi-qun3;FENG Gong-neng1;ZHOU Ben-hua1;2

..............page:275-278

Enzymolysis technology optimization of active peptide production from Spirulina mud
YANG Lei;XIA Ning;TENG Jian-wen;WEI Bao-yao;FENG Qiang

..............page:244-249

Research on antioxidant properties of (+)-catechin in vitro
ZHAO Wen-hong;DENG Ze-yuan;FAN Ya-wei;LI Jing;RUAN Zheng

..............page:278-282

Optimization of fermentation conditions for β-carotene production by response surface design methodology
DAI De-hui1;2;LV Gui-yuan1;HU Wei-lian2;LI Wei1

..............page:11-14,28

Preliminary study on composition of xinyang Maojian tea
GUO Gui-yi1;SUN Mu-fang1;NI Bao-chun2;CHEN Yi1

..............page:141-144

A time-resolved fluoroimmunoassay for chloramphenicol with the use of biotin-avidin system
ZHANG Yi1;HUANG Biao1;WANG Ke1;ZHANG Jue1;WANG Xue2;JIN Jian2

..............page:311-314

The effect of chitosan-sidium aliginate encapsulated neutral proteinase on cheese ripening
WU Bo-bo1;2;LI Wen-xian1;WANG Shao-wu2;LI Hong2

..............page:76-80

Analysis of fatty acid compositions of ningxia Solanum pseudocapsicum L. seed oil
WANG Ji-yun;XU Hong-ping;WANG Fei;ZHANG Zhen-hua;XIAO Xu

..............page:138-140

2009 nian shi pin ke ji zong mu ci

..............page:334-344

Silk protein peptide pudding-type yogurt production process of research
LUO Fu-ying

..............page:133-135,140

Study on the color protecting and influential factors of extracting chesrnut starch
SHAO Ying;ZHANG Kong-hai

..............page:122-125

Hydrophilic column-liquid chromatography determination of melamine in dairy products
MEI Ying-jie;ZHANG Yong-xuan;SHI Xin-yu

..............page:331-333

Views on how to improve food safety risk pre-warning system in our country
YANG Jun;HUANG Li;YUAN Li-peng

..............page:327-331

Study on the stability of jujube healthy milk
TANG Li-hua;LIU Dun-hua

..............page:147-150

Research on the fermented milk drinks of Yaxuenuo
WANG Xue-feng;LIU Li-na;HAN Yao-ping;LIU Jing-jing

..............page:150-153

Supercritical CO₂ fluid extracting technique for grape seed oil with proanthocyanidins
YANG Jin1;WANG Ji-zhuang1;YANG Rui2

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

Preparation of yogurt powder and study on its restoration
WANG Yi-qin;LIU Shu-xing

..............page:66-70

Characterization of processed cheese with viable Lactobacillus casei
WANG Jing-bo1;REN Fa-zheng1;ZHENG Li-min2;CHEN Shang-wu1

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

Recycling protein and fiber from the waste waterw of bean starch noodles
LIU Dun-he;PAN Hai-tao;FAN Qing-feng

..............page:136-137

Research of the enzymatic hydrolysis processes on bovine bone and characteristics of flavor
FANG Duan;MA Mei-hu;CAI Zhao-xia

..............page:164-168

Study on keeping-fresh effect of Jingya grape with wood vinegar
XUE Gui-xin1;CHEN Zhi-jun2;LI Yong-hong2

..............page:46-50

Study on effects of reducing sugar content of sugar can molasses with phosphoric acid pretreatment
LI Zhi-chun;GUO Hai-rong;WANG Guo-mei;WANG Xiao-fei

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

Breeding Cordyceps sinensis strains by protoplast mutagensis
ZHU Yun-lan;CHEN An-hui;GAO Shu-yun;SHAO Ying;CHEN Hong-wei Technology College;Xuzhou Institute of Technology;Xuzhou 221008)

..............page:36-39

zhuan ye zhu jiu pin pai zhan hui chuang xin ying de shi chang xian ji

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

Effect of fruit juice on DPPH·scavenging rate
FENG Cui-ping;WU Xia

..............page:144-146

Study on total flavones extraction from wheat bran under the intergrated treatment with ultrasonic and cellulase
WANG Xin;XIAO Kai-jun

..............page:230-234

GC-MS analysis of essential oil of leaves in Paederia scandens with supercritical CO₂ extraction
YIN Gui-hao1;2;WANG Ming-yue1;2;ZENG Hui-cai2

..............page:303-304,307

Comparison of potential stripping methord with oscillopolarography in determination trace zinc in Food
JIN Hua-li;XU Wei-he;MIN Guang-zhi

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

Influence of chilled meatspoilage organisms on antimicrobial peptides from casein hydrolysates
LI Hai-qin1;LI Yun-ge1;LI Xing-min2;ZHAO Xia1

..............page:169-170

Study on technology process of fermented green pepper
HUANG Rong;LIU Dun-hua

..............page:105-107

Increase of antioxidant activities of wheat gluten hydrolate by combined different proteases system
LIN Lin;ZHANG Ling;CUI Feng-jie;HUANG Da-ming;ZHANG Zhi-cai;LIU Qin;ZHAO Ji-you;ZHONG Yuan

..............page:186-190

Study on Zymotechnique of cyclodextrin glycosyltransferase by Bacillus alkalophilus MS-5
LI Duan1;GUO Li-wei2;WANG Wei-wei3

..............page:15-18

Changes of physicochemical,sensory and antioxidant activity characteristics in rice wine added with different ratios of ginseng(Panax ginseng)
JIN Tie-yan1;QUAN Wu-rong1;JIN Qing1;NAN Jing-xi2

..............page:157-161

Parameters optimization of carotenoids extraction from rapeseed using response surface methodology
LIU Yun;HU Fang;WANG Zhi-cheng;WEI Fu-xiang;YAN Yun-jun

..............page:108-112

Determination of the tertiary alkaloids in Solanum cathayanum by acid dye colorimetry
LIU Rong1;ZHOU Yuan1;ZOU Kun1;YUAN Li-hua2

..............page:299-302

Isolation,screening,preliminary identification and culture of Pediococcus strains from the Chinese-style dry fermented sausage
LIN Wei-tao1;XU Shi-ming2;LI Jian-jun2;JU Bao1;WANG Chang-hai1

..............page:23-28

Preservative effect of propolis extract by the semi-bionic on milk
YANG Fu-lian;WANG Wei-na;ZHU Yuan-na

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

Analysis of constituents of volatile oil from fresh Kaempferia galanga L. by GC-MS
CHEN Fu-bei1;LUO Shao-hua1;CHEN Shao-dong1;LIU Hong-xing2;PENG Cai-hong1;LIAO Hong-xia1

..............page:305-307

Influence of fungus extraction on lactic acid bacteria
ZHAO Bai-jing

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

Quantitative determination of alliin and its homologues in garlic by non-derivatization HPLC
GUAN Li;TANG Hui;CUI Li-na;WANG Lu-shi

..............page:296-298,302

ben kan qi shi

..............page:40,55

Analysis and study on quality of tomato paste in Xinjiang of Bohu
WU Yun;WANG Li-li;WANG Wei;GULI-nazi

..............page:287-290,294

Extraction and analysis of procyanidins from broadbean seed capsule
KONG Qing-xin;ZHU Dong-qing

..............page:258-260,264

Screen and characterization of fibrinolytic enzyme producing strain
HUANG Shan;LI Jia-qun;ZHANG Yun-kai;LI Can-ming;CHEN Gui-guang;LIANG Zhi-qun

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

Purification and antibacterial properties of luteolin extracted from peanut shell
YANG Yang1;NIE Jing-ran2;GUAN Hong-yan2;QIN Gui-fang1

..............page:211-216

Determination of Bisphenol A polycarbonate feeder
YU Ye1;Zhang Wen-guo2;He Song-tao3

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

Study on the steamed bread with peanut hull and corn
WANG Yan

..............page:190-192

The gel properties of salted duck egg white pre and post desalination
WANG Ming-mei1;WANG Bao-huan1;YANG Na1;2;XU Xue-ming1;2

..............page:80-83,89

To chitosan as a carrier immobilized study glutamine transaminase
ZHANG Chun-hong;GAO Hui-nan;CHANG Nan;GUO Li-jia

..............page:33-35

Comparison on extraction methods of the active ingredients in propolis
XU Kun

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

Extraction of glabridin from Glycyrrhiza glabra L. with ultrasound technology optimized by response surface analysis
XU Yan;ZHANG Qing-xi;YUAN Qi-peng;LV Jiao

..............page:235-239

Microbiology variation research tendency in yogurt preservation process
WANG Xiu-juan;HAN Liang-liang;WANG Ping;WANG Yu-hua

..............page:64-65,70

Study on the effect of Ultraviolet Disinfection technology on decerase in pesticide of pyrethroid
LIU Xin-she;PAN Zi-shu

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

Research progresses on detection and activity of flavonoids from peanut hull
BI Jie;YANG Qing-li*;ZHU Feng;YU Li-na;ZHANG Chu-shu;YU Shan-lin

..............page:217-221

Investigation into the development and application about robot in cooking Chinese food
TANG Jian-hua;ZHOU Xiao-yan

..............page:125-129

Study on degradation of organic phosphorus in vegetables by Ozone
LV Wei1;2;ZONG Wei2;LIU Peng-tao1

..............page:130-133