Food Science and Technology 2010 Issue 10 Analysis of the difference between EU and China in shellfish safety produce and management for breaking the prohibition of shellfish export to EU

Analysis of the difference between EU and China in shellfish safety produce and management for breaking the prohibition of shellfish export to EU
LIU Xiao-ling; CHEN De-wei; LIN Ying; HUANG Wei-yi; LV Ling-li

..............page:305-310

tou gao yao qiu

..............page:58

Study on adsorption behavior of β-cyclodextrin polymer microspheres to Pb~(2+)
LI Zhong-jin; HAN Chun-peng; YANG Wei; DING Jin-hao; MIAO Zong-cheng; ZHAO Yan

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

shu zi dian du

..............page:316

Determination of ergothioneine in Agaricus bisporus by HPLC
ZHOU Nian-bo1; ZHU Yan-qin2; YIN Qin-hong3

..............page:271-272,279

On the durative effect of HACCP system in food and oil industry
DU Wen-juan1; CHEN Zhao2

..............page:301-304,310

Improvement of extraction method and two-dimensional electrophoresis conditions for proteome study of tomato fruit (Lycopersicon esculentum)
LU Cheng-wen; PAN Xiao-qi; TIAN Hui-qin; LUO Yun-bo; ZHU Ben-zhong

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

Optimization of enzymatic hydrolysis of porcine bone protein by using response surface method
GHAN Hong-yan1; YANG Yang2; GUAN Jun2; LI Peng-jing2; CHENG Ya-fang2

..............page:162-167

Extraction and analysis of cyperus esculentus oil in Xinjiang
YAN Xiao-xin; MA Ze-xin; OU YANG Wei-qi; JING Si-qun

..............page:226-229

Study on the condiations of extracting polyphenol of arecanut
ZHENG Shi-hong1; REN Fei-yan1; ZHOU Wen-hua1; ZHANG Hai-de2; PU Yi-xin1; LI Zhong-hai1

..............page:201-203,207

Effects of freezing-point precooling on the storage quality of chestnuts
HAN Jun-qi; HUANG Jing; ZHANG You-lin

..............page:69-72

A review on Chinese detection technologies of trench oil in edible vegetable oils
ZHANG Qing; SHEN Qun

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

Isolation of saponin from leaves of Camellia chrysantha(Hu) Tuyama
ZENG Qiu-wen; LIN Hua-juan; QIN Xiao-ming; CHEN Shu-qing; HUANG Bin-jie

..............page:233-237

Determination of licochalcone A in cell suspension culture of Glycyrrhiza inflate Bat
LI Ya-li1;2; BAO Jin-long2; YANG Ying1; FU Chun-hua1; YU Long-jiang1

..............page:258-261

Experimental research on brine pretreatment of herring fillet stored under controlled freezing-point temperature
LIANG Qiong; WAN Jin-qing; WANG Guo-qiang; XIE Jing

..............page:172-175

Study on influences of different additives to the fresh noodle quality
AN Hong-zhou1;2;3; WU Dan2; HAN Jie2; LI Pan-xin3

..............page:186-191

Preparative separation of 6-gingerol from ginger rhizomes by high-speed countercurrent chromatography combined with adsorption column chromatography
QIAO Qing-liang; DU Qi-zhen

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

Study on the refreshing effect of enzymatic hydrolysates of bovine casein on cooled duck
ZHENG Qiao-ran1; LI Cheng2

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

Study on antimicrobial effect of the extracts from Bambusa vulgaris cv. Wamin leaf
WU Yao-hui; ZENG Chao-zhen; GONG Yan-fei

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

Study on technologic parameters in extracting flavonoids from the seed and peels dregs of hippophae
CHEN Li-na1;WU Qiong1; SHI Mao2; GAO Chang-cheng1

..............page:211-213

Study on hurdle technology of dog-meat products
CHEN Xue-hong; QIN Wei-dong; MA Li-hua; JIAO Dong

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

Study on process of Physalis pubescens L. of powder drink
YANG Yong; REN Jian; HUANG Shuang-fen; JIANG Hong; SUN Yuan-yuan; WANG Hao-yi

..............page:134-139

Detection of α-lactalbumin in bovine milk by capillary electrophoresis
SUN Guo-qing; KANG Xiao-hong; LIU Wei-xing Co.;Ltd; R&D Center; Huhhot 011500)

..............page:273-276

Research on iodine losses and determination of iodine content in iodated salt by ion-selective electrode
E Er-deng-sang; BA Tu; LIU Hai-ying

..............page:276-279

Determination of aluminum content in food by optimized micellar solubilization spectrophotometry
FANG Ting; MENG Ping; SHANG Shao-ming

..............page:294-296,300

Rapid detection of nitrate in aquatic products by K-model of characteristic absorbance points
XU Tao; MAN De-hui; HUANG Wei; TANG Yan; SHEN Lu-lu; DENG Shang-gui

..............page:291-293

Study on productive technology of the water-cooking Osmunda Japonica Thumb with soft pack
YAO Jing1; YANG Hua1; QIAN Chun-ping2; QIAN De-kang2

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

Study on the supercritical carbon dioxide extraction of evening primrose oil
WANG Teng-yu; LI Zhen-lan; QI Ying; WANG Yu; YU Dian-yu

..............page:222-226

di shi ba jie sheng wu nian fen pu tao jiu zhan lan hui yu 2011 nian 1 yue 24 ri zhi 26 ri zai fa guo meng bo li ai ju xing

..............page:72

Effect of phosphate stress on lipid fermentation by Mortieralla alpine
FAN Yi-chun1; PENG Chao1; REN Lu-jing1; JI Xiao-jun1; CHANG Shu-mei1; LIU Xin1; HUANG He1;2

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

The fermentation properties of yeast isolated from the Chinese-style naturally dry fermented sausages
ZHAO Jun-ren1;2; KONG Bao-hua2

..............page:27-31

Research on the new pretreatment technology for rapeseed oil extraction by aqueous enzymatic method
ZHANG Jing-nan1;3; CAO Yang2; QIN Shu-yi1;3; ZHOU Hong-xiang1;3; LIU Lin1;3

..............page:230-232,237

ji ji zhi li yu zhong guo shi yong you sheng chan zhi kong jie jue fang an sai mo fei shi er ke ji ke ti gong duo kuan yi qi zhi xing bu tong nong du yao qiu de ben bing zuo jian ce

..............page:126

Study on the brewing technology of Monascus lichi wine
LUO Wei1; LUO Li-xin2

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

Study on process and properties of vectoring inculation of fermentation horseflesh
MA Yan-ke; YANG Jie

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

Extraction with ultrasonic and stability of pigment from citrus peel
GENG Jing-zhang

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

Factors influencing texture characteristics of low methoxyl pectin gel
LIU Gang1;2; LEI Ji1; ZHENG Rui-xing1;3; MENG Ying1; ZHONG Hong-xia2; XU Yuan2 ; Luzhou 646000; 3.Quality and Technical Supervision Bureau of Quzhou; Quzhou 324002)

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

Antioxidant activity of pine nut peptide
QI Lei; WANG Zhen-yu

..............page:110-113

yang shi si qiang zong jue sai zuo feng dui jue shu wei ming xing zhu zhen fen si sheng hui wan mei shou guan

..............page:167

Effects of chlorine dioxide on the microbial, chemical and sensory characteristics of Lateolabrax japonicus
LI Bei-bei; LIU Shu-lai; DING Yu-ting

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

Research on influence factors of acrylicamide content in fried bread stick
ZHANG Yun-bin1; SONG qing2; MIAO Cun-qian1

..............page:287-290

Study on the production process and formula about milk fragrant peanut
WANG Rui

..............page:139-142

Study on hurdle technology in the preservation of tomato
ZHANG Gui; ZHAO Guo-qun

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

xin xing mei te le - tuo li duo garvens cheng zhong chuan gan qi que bao wei shi pin he zhi yao qi ye ti gong jing zhun cheng zhong he fu he xing ye biao zhun

..............page:221

Screening of high neutral protease producing strains with compound mutagenesis by UV and HNO₂
YOU Wen-juan1; FENG Gang-li2

..............page:23-26

Effect of addition amount of whey protein concentrate on quality of fresh cheese
JI Ni-na; XIANG Li-li; HUO Gui-cheng

..............page:83-87

Study on processing technology of cashew nut cakes
WANG He-cai1; ZHU Jie 2

..............page:147-148

Study on the rheological properties of sweet potato concentrated juice
ZHANG Xiao-rong1; LI Zheng-hao2; LUO Cang-xue2

..............page:123-126

Research of the enzymolysis peanut separation protein prepares ACE suppress peptide function drink
WU Shi-ye; HUANG Ze-wei

..............page:114-116

Study of a strain with high yielding of Gamma-decalactone mutated by combinated mutagenesis
SU Chang1; CHEN Hong2; PAN Xian-hua1

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

sai mo fei shi er ke ji wei shi pin zhong can liu ci ji su jian ce ti gong jie jue fang an

..............page:133

Study on effect of addition amount of starter on quality cheese
OUYANG Xia; JIN Ye; NI Chun-mei

..............page:77-79

Research on the prescription of buckwheat-inulin blood-sugar lowering biscuits
MA Yue; YUAN Han; CHEN Hong-mei

..............page:192-194

Microwave-assisted extraction of polyphenols from laver and study of antioxidant capacity
ZHONG Ming-jie1; WANG Yang-guang2

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

Study on the identification and resistant properties of Lactobacillus plantarum isolated from sauerkraut
WANG Chun-guang1; ZHANG Xue2; LI Da2; NIU Chun-hua2; YANG Zhen-nai1;2

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

Effect of hypobaric storage on softening and senescence of Dapingding jujube in Chaoyang city
WANG Shu-qin1; YAN Ting-cai1; LI Jiang-kuo2

..............page:60-65

The fortification and thermal stability of conjugated linoleic acid in milk
ZHANG Zhong-yi1; WEI Feng1; WANG Shao-wu2; LI Yong-jun2; LI Hong2

..............page:80-82,87

Comparative analysis of organic acids, sugars and free amino acids in litchi juice products
JIA Min1; HUANG Li1; WEI Bao-yao1; XIA Ning1;2; TENG Jian-wen1

..............page:95-99

Study on the predictive model of Staphylococcus aureus in simulated crab meat
HUANG He1; LI Wen-jie1; LEI Xiao-ling1; LI Jian-rong2

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

Research on nutrient contents of Holothuria scabra Jaeger
WEI Ding; CHEN Jian

..............page:99-101

The feasibility of low-temperature drying on crisp jujube with high Vc
GAO Hong-fang; XU Mu-dan; LIU Hong- mei

..............page:143-146

Characteristics and optimization of enzymatic liquefaction in acorn starch
CHENG He-fang; WEI Min; JIANG Jian-chun; ZHANG Ning

..............page:102-105

Study on fermentation of cellulase by strain of Corprinus 0901
LI Jia-you; XIAO Liang; WU Jian-yi; RUAN Shan-ming

..............page:43-46

Antioxidative activity and antimicrobial activity in fruit and fermented juice of Morinda citrifolia Linn.
GONG Min1;2; SU Kui1; DENG Shi-ming1

..............page:92-94

Using antagonists as biological-control agents against Aflatoxin in peanuts
WANG Kai1;2; YAN Pei-sheng1

..............page:47-51

Study on the characterization of the protease secreted from stinky tofu in Bijie
CHEN Hui-ping

..............page:51-53

The analysis of juice features of the four varieties orange during storage
HUANG Li; MI Shun-li; WEI Bao-yao; TANG Jian-wen

..............page:73-76

Analysis on chemical and bioactive components in flower of Camellia chrysantha(Hu) Tuyama
LIN Hua-juan1; QIN Xiao-ming1; ZENG Qiu-wen1; YANG Ji-zhu2; ZHONG Jia-min1

..............page:88-91

Study on the properties of grass carp scales gelatin
YU Wei1;2; XIONG Guang-quan1;2; CHENG Wei1;2; WANG Lan1;2; QIAO Yu1;2; DU Xin1;2; LIAO Li1;2

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

The contemporary status, problems and development trend of food standard system in China
LI Jia1;2; YE Xing-qian2; SHEN Li-rong2

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

Xylitol prepared from corncob with enzyme and fermentation
YU Xian-chun1;2; LI Xiang-su3

..............page:39-42

Preliminary studies on anti-alcoholism of Pinctada martensii meat
HAN Li-na; QIN Xiao-ming; LIN Hua-juan; ZHANG Chao-hua

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

Effect of evaporated temperature on color of different apple jams
SONG Shu-xiao; DAI Hong-yi; WANG Ran; WANG Cheng-rong

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

Determination of β-carotene in infant formulas by reversed-phase high-performance liquid chromatography
SHU Sen1; YAN Jing-chao2; PENG Can1;2; REN Guo-pu2

..............page:267-270

The separation and purification of naringinase from Aspergillus niger and the mensuration of molecular weight
LAI Chong-de1;2; KUANG Fu-yuan1; ZHANG Zhi-ping1; TU Xiao-rong1; TU Guo-quan1;2

..............page:11-14,19

Optimization Saccharomyces cerevisiae YF fermentation conditions for glutathione producing by response surface analysis
HE Xiao-xian; PAN Ya-lei

..............page:15-19

Gas chromatography mass spectrometry determination of 3-chloro-1, 2-propanediol in soy sauce
ZHAO Ya-song1; ZHAO Jun-ping2; LU Yong1; WU Ying3; HUANG Hua1; SHI Na1

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

xiu se ke can diao wei xin pin t tai xiu jiang liang xiang shang hai

..............page:42

xin yi dai ju bing xi tou ming ji shou ci cheng gong ying yong yu ji chu chui su cheng xing gong yi

..............page:229

The research of extraction technology of polysaccharides in coconut inflorescence sap
HE Jin-lan1; XIAO Kai-en2; LIU Si-xin1; ZHANG Yun-zhu1

..............page:238-241

Basic studies of the co-immobilization of cellulase and xylanase
XU Zi-dong1; MIAO Ye-lian1; CHEN Jie-yu2; JIANG Xue-jian1; QIAN Li1; LIN Li-jun1

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

Research on clarification of Chaenomeles cathayensis juice by different carrier supporting chitosan
WU Guo- qing1;2; WANG Wen-ping1; TIAN Liang2; YANG Zhi-rui2; ZHANG Hong2

..............page:116-120

Study on extraction and antioxidantive activity of total flavones from Viola tianshanica Maxim
WU Jian-fang1; XUE Mei2; LI Bing-qi2; WANG Xin-bing3

..............page:214-217

The fermentation accelerant and technology optimization of β-carotene by Rhodotorula
WANG Sui-lou

..............page:7-10

DV-III+Programmable rheometer determines marc cellulose’s polymerization
GUO Mei-li; LUO Cang-xue

..............page:280-283

Study on the methods for rapid determination of γ-aminobutyric acid in potaoes
HE Qiu-yun;YANG Zhi-wei

..............page:262-266

A preparation method of fruit flavor fish
YANG Guo-tang; GAO Han

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

zhan hui xin xi

..............page:315