Food Science and Technology 2009 Issue 7 Research of quality of yanbian yellow cattle’s kimchi fermentation beef jerky and traditional beef jerky in storage

Research of quality of yanbian yellow cattle’s kimchi fermentation beef jerky and traditional beef jerky in storage
LIU Xiao-xiao; HUA Jing-zhong; WANG Haei-li; LIANG Cheng-yun

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

Oxidative stability and color from yanbian cattle of various ages
LIANG Cheng-yun; TANG-Dan; ZHAN Feng-jun; LI Guan-hao; YAN Chang-guo

..............page:99-102,106

Effect of dough gelatinization on concentration of oil in instant noodle
DING Shi-yong; LIU You-ming

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

Research on cake through germanium and xylitol
WANG Guang-fen

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

Study on decoloration of syrup by flocculant cooperate with ultrasonic wave
KONG Hong-xing; HUANG Yong-chun; LI Li-jun; LIU Zheng-xi; LI Jian-hong

..............page:63-66

Study on bacteriostasis of antibacterial peptide and its contributing factor by earthworm
ZHENG Jin-hui; WANG Jing-an; SONG Li

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

Rheological behaviour of dough and bread baking quality
WANG Wei1;2; XUE Wen-tong1; ZHANG Hui1

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

Study on comprehensive utilization of treating shrimp shell with EDTA
HUANG Jun-xian1; YANG Jian-nan2

..............page:67-69

shi shi chuan di

..............page:13,17,47,62,184,206,213,238,265,288,299

Analysis and control of quality and safety in the dairy supply chain based on hierarchical fuzzy judging method
YANG Lei; QIU Zhu-qiang; FENG Wen-jie; ZHANG Zhi-yong

..............page:247-252

Study on functional properties of Atyiplex Canescen protein
WANG Huan; PAN Yang; JING Si-qun

..............page:85-88

Nutritional evaluation in Yak milk residue
LIN Ya-qiu; ZHENG Yu-cai; KUANG Liang-de; DU Xi; JIN Su-yu

..............page:82-84,88

Modular design method for reconfigurable packaging machinery and the prospects of this research
MI Liang ;YIN Guo-fu; WANG Zhi-hong; SHANG Xin

..............page:78-81

Measurement of the total-flavonoid and SOD activity in the bee pollen
HAN Wei-yan; WEI Chao; ZHAO You-xi; GONG Ping

..............page:257-259,265

Comparative study on scavenging free radical activity of red pigment from the fruit of camphor tree,Vc and tea polyphenol
GUI Ke-yin; WEN Chi-fu; YU Ji-hong; WANG Li-fen; HUANG Mei-e

..............page:171-174

Study on the purification of 1-deoxynojirimycin from Mulberry leaves with resin
LIU Shu-xing; HUA Jun-li; MA Wen-jin

..............page:168-171

Extraction, structure and free radicals scavenging activities of polysaccharides from Raspberry(Rubus chingii Hu)
LIU Ming-xue; NIU Jing-e; SU Zhong-wei; WANG Yu-qiao; LI Min

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

Changes of the taste components for living Paphia Undulata storage at low temperature(Ⅱ)——changes of the non-nitrogenous components
FEI Xing; QIN Xiao-ming; LIN Hua-juan; LIU Yun-ting; ZHANG Chao-hua

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

The risk assessment of the residues of Glyphosate in soybean
DAI Han-hui; LI Xiao-juan; LI Shu-juan; HAN Lu; WANG Wen-zhi

..............page:281-284

Study on floating algae count method for bottled drinking water
LI Zhi-yong1; LIU Jin1; GAO Dong-wei1; ZHONG Guo-qiang1; HUANG Xiao-rong2; WANG Ju-fang3

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

tou gao yao qiu

..............page:196

Review on algae contamination in bottled drinking water
GAO Dong-wei; LIU Jin; LI Zhi-yong; ZHONG Guo-qiang

..............page:293-296

Study on synthesis technology of Methylfuroate
MENG Xiang-fu; LIU Xiao-dong; XIA Wan-dong

..............page:207-209

Research on buckwheat instant noodles
GAO Feng; CHEN Jie; WANG Chun; LI Hua-wei

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

2009 nian guo nei shi pin xing ye zhan lan hui hui xun

..............page:300

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

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

Determination of yeast glucan by HPLC
CHEN Shao-feng; WANG Zhong-fu

..............page:278-280

Current situation and suggestion of standard system of Chinese processed butcher industry
MIN Cheng-jun; ZHOU Hui; GONG Guang-bing

..............page:107-112

Research of the solvent urea package for extracted tocopherol from debromination accompaniment
XU Fu-ping

..............page:185-188

Study on fermented Chinese cabbage fermented by lactic acid bacteria
ZHANG Qing-fang; DONG Shuo

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

Effects of 1-methylcyclopropene(1-MCP) on quality and physical characteristics of mango fruits during storage
SHAO Yuan-zhi1; CHEN Ye-yuan2; GAO Ai-ping2; JIA Wen-jun3; LI Wen3

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

Applied conditions of probiotics in foods and safety assessment
SONG Shi-liang Co.Ltd.; Shanghai 201700)

..............page:22-26

Study on changes of amino acid content of rice during storage
SHAO Liang-liang; SU Xiu-rong; LI Yan-yan; XU Cai-yun; XU Jia-jie; HOU Fu-jing

..............page:125-127

A stable method used for characterization of pigments in Haematococcus pluvialis
LI Fu-sheng; XU Ning; LI Ai-fen; ZHANG Cheng-wu

..............page:274-277

Study on the antioxidation activity of Acaudina leucoprocta enzymatic hydrolysate
HOU Fu-jing; SU Xiu-rong; LI Yan-yan; XU Cai-yun

..............page:181-184

Study on the preparation of antioxidant peptide from rice residue
PENG Di-wei; XIONG Hua; ZHAO Qiang; XU Jing-shui; SHI Su-hua

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

Study on the key technology of sweet potato granule by backfilling
WU Lie-hong1; DU Zhen-zhen1;2; TANG Hui-feng1;2; SHEN Sheng-fa1; LI Bing1

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

Production of preserved fruits of low-sugar and original flavor and vacuum-assisted impregnation apparatus
YE Xue-ying1; ZHOU Ji-sheng2; LI Xin-rong1; LIU Gong-de1; SU Yan-lan1

..............page:41-43

Preparation of asparagus vinegar beverage and its reducing blood lipid function
MA Zhong-ming

..............page:51-54

Analysis of amino acid constituents and contents in different tissues of Xylaria nigripes
WENG Rong-an; LI Chao-qiong; MA Cheng; CHEN Zuo-hong

..............page:75-77

Study on cooked method of germination brown rice
HE Xin-yi1;2; HU Wen-bin1

..............page:128-131

ben kan qi shi

..............page:137

Study on antisepsis of trash fish during the enzymatic hydrolysis
ZHAO Ya-li

..............page:113-116

Research progress of relationship between functional properties and extrusion texturization properties of soy protein
DONG Ling1;2; ZHOU Cai-qiong1; ZHANG Bo2; CHEN Feng-liang2

..............page:138-141

Influlences of carbendazim on acetylcholinesterase and hepato toxicity of immune system
JIN Chun-yan1; Kangduk Choi2; ZHAO Jian-hua3

..............page:296-299

Comparison and research of law system of food-safety supervision between China and South Korea
KANG Zhen-hua

..............page:289-292

Organic solvent extraction research of lycopene in the peach leaves
CHEN Xue-feng; BAN Li-li; WU Li-ping

..............page:155-158

Study on the antioxidant activity and its stability of bleeding sap from Luffa cylindrica Roem
WANG Man-li; TANG Ze-zi; CHEN Min-min; WANG Yang-yang; ZHAO Jin-feng; LU Chang-mei

..............page:149-154

Application of FIZZ software for tea with milk powder sensory scoring
GUO Qi-hui; BAI Xue; HU Xin-yu; LIU Wei-xing Co.Ltd R&D; Huhhot 011500)

..............page:236-238

Existed problems and perfect measures of food-safety-hygiene system
JIN Qing1; KANG Zhen-hua2; WANG Yan2

..............page:285-288

Study on cross-linked starch microspheres for Cu~(2+),Cr~(3+),Cd~(2+),Pb~(2+) adsorption
HUANG Yong-ru; LI Zhong-jin; WANG Lei; ZHAO Xin-fa; XIAO Hao-jiang

..............page:202-206

Preparation of yogurt-drink product containing
SI Wei-li; CHEN Yu-ying; ZHANG Duo-min; ZENG Jian-xin

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

Research progress on oligopeptides derived from plant protein
FAN Jin-juan; ZHANG You-zhu

..............page:175-178

Study on synthesis and antibacterial capability of glucosyl ethyl fumarate
CHEN Hong-mei; WEI Ben-mei; ZHANG Zhi-yong

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

Study on synthesis of anion starch microspheres and adsorption behavior for cupric ions
SU Xiu-xia1; ZHAO Yang1; LI Zhong-jin1; MIAO Zong-cheng1; XIAO Hao-jiang2; WANG Hai-feng1

..............page:198-201

shu zi dian du

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

Study on the fingerprints chromatogram of cordyceps sinensis by HPLC
WANG Chun-yun1; YAN Zheng1; YUAN Ruo-yao1; YU Chen1; CAI Li-peng1; WANG Ji-kun2

..............page:260-265

Study on roasting "Peking-duck" using air-jet impingement technique and decreasing polycyclic aromatic hydrocarbons of the production
YANG Wen-xia1;2; ZHANG Shi-xiang3; JIANG Xin-jie1; GAO Zhen-jiang1;4

..............page:90-95

Study on quality effect of ultra high pressure treatment on carrot juice
JIANG Ping-ping1; LV Hong-bo2; ZHAO Qing-dan1; XIAO Hua-zhi1

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

Study on effects of the antioxidant extract of inonotus obliquus in vivo antioxidant
LIANG Li-ya1;2; ZHANG Ze-sheng1; WANG Yu-ben1; SUN Wei1; LV Chen1; GAO Wei-wei1

..............page:146-148,154

Determination of Zn~(2+) content in potato starch by spectrophotometry
LI Xiao-wen; LI Wei-qin; SHEN Can-mei

..............page:271-273,277

Extraction and assay of antioxidant activity of crude polysaccharide from spent compost substrate of Cordyceps militaris
LIU Su-meng; WANG Li-juan; SI Yan-hong; HE Pei-xin

..............page:179-181

Development of rabbit meat sausage
HUANG Wan-ling1; WANG Wen-xian1; XIE Yong-hong2

..............page:103-106

Developmental research of green orchid fragrance aroma healthy tea
CAI Lie-wei; HUANG Qi-liang; GAO Ai-hong

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

Separation,purification and composition analysis of glycoprotein from jellyfish oral-arms
REN Guo-yan1; HOU Yu-ze1; WUREN Tao-di2; ZHAO Sheng-juan1; LIANG Hua1; LI Ba-fang3

..............page:191-195

Application of computer vision in the quality evaluation for mango
YANG Zhi-wei1; QIN Jie2; LI Qiu-ting1

..............page:232-236

Study on the quality monitoring of canned beer
WANG Liang1;2; CAI Jian-rong1

..............page:243-247

Simultaneous determination of 8 elemental fortifier in formula milk powder for infant and young children by inductively coupled plasma atomic emission spectrometry
ZHANG Hui; ZHANG Xi-qi; HU Mei; WANG Jun

..............page:239-242

Effect of dextran molecular weight on its antioxidant activity by chemiluminescence
CHEN Wei1; CHEN Shan2; LIU Li-ya3; ZOU Qing-song1; FENG Zi-yan1; WEI Yan-jun1

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

Study on preparation and property characterizations of leek and celery vegetable papers
SHAO Yuan-hong; HUANG Zhen; TENG Li-jun; YANG Chuan-min

..............page:48-50,54

Screening and identifying of an effectively agarolytic bacterium from rotting seaweed
WANG Xiao-yan1; SANG Wei-guo1;2; ZHANG Zong-ming1

..............page:2-5

Interaction and progress of starch-lipid complex
LIU Yan-qi; QIN Ling-xiang; WU Shi-bo; MAO Zi-jian

..............page:209-213

Study on cultivating the lactic acid bacteria with framing embedded buffer salt
LI Xu-hua; LV Jia-li; DING Bo

..............page:6-8

Extraction of polysaccharides in leaves of Dendrocalamus Latiflorus by microwave pretreatment
MA Xie; YANG Hu; XIANG Min; YANG Guo; TANG Xiu-hua

..............page:159-162

Screening of zearalenone producing strains by dc-ELISA
PEI Shi-chun1; SUN Li-min2

..............page:18-21

Optimization of conditions of tannase production with Gallnut by unsterile fermentation using response surface methodology
LI Yang-zhen1;2; QIU Shu-yi1;2; SHI Rui-li1;2; WU Xin-ying1;2

..............page:9-13

Study on technology of swimming crab waste processing seafood condiment
TAO Xue-ming1; WANG Ze-nan1; YU Shun-huo1; HANG Zeng-xia1; WANG XIAO-qian1; ZHOU Qing-ping2

..............page:217-220,224

Study on the phosphorylation of fibroin with sodium tripoly phosphate
MENG Lu-li; CHENG Qian-wei; LI Jun-sheng; ZHENG Yan-sheng; JIANG Yan-fei

..............page:221-224

Study for production process of Lactobacillus bulgaricus powder
FU Yan-ru; JIN Ye

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

Preliminary search the dandelion and the fructus lycii to the high blood fats animal model reduction lipid influence
ZHAO Jian-hua1; JIN Chun-yan2; ZHENG Yu-shu3; QUAN Wu-rong1

..............page:70-74