Food Science and Technology 2010 Issue 9 Complex of ethylparaben and benzoic acid by β-cyclodextrin and their thermal analysis

Complex of ethylparaben and benzoic acid by β-cyclodextrin and their thermal analysis
LI Xue-hong1;CHAO Wen1;JIN Zheng-yu2;XU Xue-ming2

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

Study on the processing technology of aloe fish meat steamed dumplings
ZHANG Su-xia;HUANG Yan-hui

..............page:136-139

Study on extraction process conditions of polysaccharide from cuttlebone by enzymatic method
LIU Qun;FU Ning;XU Zhong-ping

..............page:242-244

Optimum of yeast extract by autolysis coupled with enzymes addition
WU Hui-yuan;XUE Wen-tong

..............page:245-249

Development of sandwich-antibody enzyme linked immunosorbent assay for the rapid detection of casein in milk
WANG Shuo;YANG Ze-lin;MA Dong-yue;DUAN Su-xin;ZHANG Yan;LI Xi-fen;JIANG Yue-ming;FANG Li

..............page:290-293

Processing technology of low sugar preserved fruit made from orange peel and pumpkin
ZHANG Yan;WEI Zhen-cheng;TANG Xiao-jun;ZHANG Rui-fen;DENG Yuan-yuan

..............page:126-129

The oxygen-resistant tames and growth characteristics of two kinds of bifidobacteria
HAN Xue1;FENG Zhen2;YI Hua-xi1;DU Ming1;ZHANG Lan-wei1

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

Determination of furan in food by headspace solid phase micro-extraction method
LIU Xiao-yi;SHI Wei-ni;ZHAO Yu-qi;TIAN Jun

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

Development of compound nutrient paste of peanut meal
ZHANG Gan-wei;GUI Jun-li;XU Yan-xia

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

Natural organic polymer flocculants for clarifying sugarcane juice
ZHONG Bi-jiang;GAO Wen-hong

..............page:88-91,96

Induced breeding of high producing strains of natamycin from Streptomyces gilvosporeus
LI Ning;LI Hai-bo;ZHANG Hui-yan;CUI Wen-jing;CHENG Shu-mei

..............page:25-28

Study on the liquid fermention characteristics of Ganoderma lucidum
YU Yi-gang1;CHEN Na1;YE Sheng-quan1;2;WU Hui1;LI Jin-yan1

..............page:123-125,129

The influence on the aroma components of wine made by Muscat hamburg grape in different processes
HU Yun-feng;LIU Wei-wei;ZHANG Ke;CUI Jing;CUI Han-yuan

..............page:97-100,104

Study on extraction technology of water-soluble sugars from Cyperus esculeutus
LIU Lei;WU Qiong;CHEN Xing

..............page:239-241,244

Study on the physico-chemical and functional properties of dietary fiber extracted from sweet potato starch residues
GUO Ya-zi;MU Tai-hua

..............page:65-69

Study on non-thermal processing of freeze concentration lichi juice by pulsed electric field
FANG Ting;GONG Xue-mei;YU Cong;CHEN Jin-quan

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

Developing of a counting method of bifidobacterrium
LIU Wei1;LI De-bin2;GAO Li2

..............page:34-36,40

Study on freezing properties and quality of Hami melon
HUANG Wen-shu1;XU Qin1;CHANG Xue-hua2;YANG Hai-yan1

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

Inhibitory kinetics of persimmon leaf flavonoids on tyrosinase
MA Yan-yan;LU Xiao-xiang

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

Quantitative analysis of α-lactoalbumin and β-lactoglobulin in milk by high performance capillary electrophoresis
YIN Rui-jie1;CHEN Zhong-jun1;YUN Zhan-you2;WANG Cai-yun2;YAN Xu-dong2;LI Cui-zhi2;YUN Qing2;ZHAO Jing2

..............page:287-289,293

Inhibitory activity to preadipocytes proliferation and antioxidant activity of polysaccharides from portulaca oleracea L
LIU Hua;LI Yu-ping;ZHOU Chun-li;CHENG Xiang;SU Hu;HUANG Ting

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

Determination of B,Cu,Mn,Zn,Fe,Ca in rice noodles by ICP-AES with microwave digestion
LU Jian-ping1;HU Yong-hui1;LIU Shou-ting2;JIANG Tian-cheng2

..............page:310-313

Determination of Al in fried flour food by modified chrome azurol S spectrophotometry
PING Hong;LI Hong-kun;LI Yong-ji;YUAN Ming-li;LIU Si-cong;SUN Chun-Yan

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

Hydrolysis of hordein by different proteinase
XU Kai1;SHI Dian-yu2;HU Yong-xiang2;QIU Ran1;ZHAO Chang-xin3 Co.;Ltd.;Dalian 116200;2.Cofco Malt Co.;Ltd.;Jiangyin 214434;3.College of Biology & Food Technology;Dalan Polytechnic University;Dalian 116034)

..............page:13-16,28

Effect of PVC plastic film on rice under ultra-long-term storage at room temperature
LI Xi-hong;WANG Jing;GE Ling-yan

..............page:174-177

Comparison of the stabilities of black kerneled rice milk using different gels by Turbiscan technology
REN Lu;HANG Feng;ZHANG Feng-hua;MENG Ling-jie;GONG Guang-yu

..............page:92-96

Cloning of gene encoding pectin lyase and expression in prokaryotic
SONG Li-li1;2;DUN Bao-qing2;XI Ya-jun1;PENG Yuan-de3;BAI Na1;LU Ming2;LI Gui-ying2

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

Studies on separation,purification,and activities of a water-soluble polysaccharide SPB from Suaeda Spp
WANG Zhao-jing

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

The present situation and trends of the mutton classification technology
CHEN Li;ZHANG De-quan

..............page:146-150

Study on physicochemical properties and palatability characteristics of 74 high-quality rice varieties
ZHANG Xin1;2;SHI Li-li1;2;DING De-liang1;2;WANG Song-wen1;2;CUI Jing2

..............page:178-181

Relativity analysis among the number of colony with salinity,acidity and other indexes in salted fruits for succades material
XU Fang1;2;TANG Dao-bang1;XIAO Geng-sheng1;WU Ji-jun1;ZHANG You-sheng1

..............page:321-323,327

Kinetic analysis of ε-polylysine adsorption on bacteria
LIAO Yong-hong1;ZHOU Xiao-hong2;SUN Fu-ling2

..............page:29-33

Physicochemical properties and comparative study of arrowhead starch
DU Zheng;ZHAO Li-chao;XIAO Su-yao;YOU Man-jie

..............page:70-75

Determination content of phenolic acid in aloe
YANG Su-ping1;2;CHENG Wei1;WANG Yu1;DONG Hui1;WANG Qing-yun1;ZHEN Pan1

..............page:307-309

Application of separation medium titanium dioxide in the field of food and biology analysis
ZHAO Jing;JIANG Zi-tao;LI Rong

..............page:282-286

Spectroscopic study of ellagic acid-samarium-cationic surfactant system and its analytical application
WANG Feng1;HUANG Wei1;HUANG Gang2;TANG Bo3

..............page:328-332

Study on new extraction technology of rice bran protein
WANG Ji-zhong1;ZHAO Jun-jie2;ZHANG Yi-zhe3;YAO Jun-ying1;LIU Su-meng1

..............page:182-186

Study on extending the shelf-life of pre-processed fresh chicken by the natural preservatives
LIU Lin1;ZHANG De-quan1;HE Zhi-fei2

..............page:154-159

The condition of alcohol fermentation for Hami jujube
YANG Qing-xiang;GE Liang;PAN Feng;SUN Lai-hua

..............page:119-122

Extracting and GC-MS analysis of volatile oil from the fruit and leaf of Alpinia oxyphylla Miq
LI Ting1;LI Yuan-zhi1;LU Chang-fu2;HE Luo-qiang3;JIANG Ying1;LU Hui-ming1

..............page:301-306

Research of the spectrophotometry for the average polymerization rate of Chito-oligosaccharide
LIU Lin;ZHANG Jie;LI Peng;ZENG Fan-jun

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

Optimum of process and absorption properties of esterified cross-linked porous rice starch
XU Ruan-yuan;XU Min;DU Xian-feng;DING Ling

..............page:267-271

Study on the effects of chitosan nanoparticles and microspheres on binding capacities of lipids and bile salts in vitro
TAO Yi1;WU Si-hui2;ZHANG Hong-liang1;ZHANG Wen-yan3;CHEN Hong-chun3;SU Zheng-quan3

..............page:271-274,279

ben kan qi shi

..............page:24,50,75,96,118,177,204,232

Study on superfine comminution technology modified corn bran dietary fiber
WANG An-jian;WEI Shu-xin;HOU Chuan-wei

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

Study on antimicrobial effect of bulk cooked meat by combined-preservative of essential oil from star anise
ZHANG Yun-bin1;MIAO Chun-qian1;2;SONG Qing3

..............page:275-279

Advance on cathepsins related to gel softening in surimi
HOU Lu-na;CHEN Xue-yun;NIE Xiao-hua;LIU Lin

..............page:164-167

The deodorization technique research of the American red drum
WANG Yue-jun;CEN Zhou;YANG Hua

..............page:160-163

Optimization of chlorogenic acid from sunflower seed meal in ethanol solvent by response surface
HU Xian-bao1;2;LV Jia-ping2;LIU Lu2;FAN Gui-sheng1;ZHANG Shu-wen1;YAN Kun2;XIE Yue-jie2

..............page:210-215

Study on the removal of protein in the peanut meal polysaccharides
XIONG Li;WANG Cheng-ming

..............page:219-222

The effect of potato starch on the quality of dumpling wheat flour
BAN Jin-fu1;2;3;WEI Yi-min3;GUO Jin-kao1;2;LIU Yan-jun1;2;GUO Bo-li3

..............page:197-200

Development of potato granules cookie
SUN Ping;ZHOU Qing-zhen;YANG Ming-ming;GAO Jie

..............page:201-204

Study on solid state fermentation conditions of pectin compound enzyme by response surfaceby
TIAN Ying-hua1;LIU Xiao-lan1;QIN Song-ying2;PANG Zheng1;YUN Hao1

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

Response of Cyanobacterias to UV radiation
PANG Sheng-hui;YU Hai-feng;HE Yun-ya;LV Hong-xian

..............page:41-45

Study on the condition of trypsinase hydrolyzing deer tendons collagen
ZHANG He;ZHAO Yu;XU Yun-feng;LI Yun-tong;ZHAO Da-qing

..............page:216-218,222

Optimization of hop concrete extraction conditions by microwave method using response surface
LEI Jing;HUANG Wen-shu;SHU Xiang;WEI Jie-lin;FENG Zuo-shan

..............page:258-260

Study on determination of white granulated sugar SO₂ by on-line near infrared spectroscopy
LI Qing-tao;WANG Yuan-hui;PAN Lu-lu;JIANG Yi;HUANG Kang-ning;LI Zhen-yu

..............page:324-327

Optimization of fermentation condition about extropolysaccharide by Bacillus sp.
SHAN Xian-yang;YUAN Jian-feng;JIANG Dao-hang;SHI Nan;WU Zhen-jun;WU Qi-ci;WAN Hong-gui

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

Research of the furan levels in dairy based products
SHI Wei-ni;LIU Xiao-yi;TIAN Jun

..............page:294-296

The extraction technology of lutein esters from Tagetes erecta
SHI Gao-feng;LI Gang-gang;LI Na;MIAO Chang-lin

..............page:254-257

Study on extraction,separation and purification technology of polysaccharides from the visceral of bullacta exarata
XIA Zhao-ming1;2;XIE Jing-li1;2;HUANG Yi-da2;XU Xue-shu1

..............page:227-232

Study on mutation breeding of high ε-poly-lysine-producing Serratia sp.F22
CHEN Hao1;HU Yao-hui1;MEI Yan-zhen2;QI Bin2

..............page:21-24

Application of active packaging in meat products for preservation
JING Ying;JIN Ye

..............page:142-145

shi pin chuan di

..............page:7,145,167,171,186,193,200,296,300

Study on the enzyme hydrolysis technology of Oviductus ranae with viscosity as the index
LIU Shi-chao1;ZHAO Yu2;ZHANG Mei2;LI Yun-tong2;JIN Guang-zhu1

..............page:133-135,139

zhong guo di san jie leng dong shi pin chan ye da hui shuo guo lei lei can zhan qi ye he can hui ren shu chuang xin gao xian chang yi xiang cheng jiao e jin qian wan yuan

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

Study on the compound hydrolytic process of almond protein with two kinds of proteinase
WANG Liang;HAO Ming-ming;ZHAO Xiao-zhong

..............page:223-226

Optimization of the ultrasonic extraction technology of blueberry anthocyanins by response surface method
MENG Xian-jun1;WANG Cheng1;SONG De-qun1;WANG Guan-qun1;LV Chun-mao1;MENG Xiao-xi2

..............page:249-253

Study of application of soybean dietary fiber prepared by enzymatic-alkaline method in bread making
GAO Yang1;2;ZHOU Li-zhen2;WANG Shi-chang1;LIU Dong2;LI Yan2

..............page:205-208

Pasting properties of mixtures of cornstarch and ricestarches
SU Jun-feng;CHENG Jian-jun;HAN Cui-ping;CHEN Xiao-guang

..............page:187-193

The research on L.acidophilus bacteria powder processing technology
CHENG Yan-wei1;2;LIU Chun-mei1;2;TAN Shu-ming3;CAI Ke-zhou4;WANG Lian-peng4

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

Effects of MA storage on the fruit quality of ‘hanlumi’ peach
WANG Qian-qian;WANG Ran;YANG Shao-lan;CHI Jun-de;WANG Cheng-rong

..............page:58-60

Study on thermal sterilization stability of anthocyanin in mulberry beverage
WANG Xiang-yang;NIU Juan-juan;SHI Qing-hong

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

Technology of whole fermentation wine from watermelon pure juice
LI Ai-ling1;ZHAI Wen-jun2;SUN Xiao-dong1;XU Qing-mei2

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

Effect of 1-MCP on physiology and quality of pear (Pyrus bretchneideri) during ambient storage
ZHANG Hai-xia1;2;WANG Qiang3;BI Yang1

..............page:61-64,79

Preliminary research on available to improve pale soft and exudative meat
CHEN Qing-sheng

..............page:151-153

Optimization of electrolytic decolourization of the mixed juice with the electrode of DSA by response surface methodology
WEI Yan-jun;CHEN Shan;ZOU Qing-song;LI Su-xia;WANG Qing;WANG Xiao

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

Decoloration of the waste liquid of molasses alcohol by ozonization with ultrasonic enhancement
LIANG Hui-yang;LI Jian-bin;LU Hai-qin;LI Min

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

Chestnut coffee production by use of Maillard reaction process
LI Ting1;XU Xiu-zhong1;SONG Guang-lei2;WU Jian-min3;LOU Min3

..............page:115-118

Study on the antioxidant activity of perilla juice and its vinegar drinks
LIU Xi-liang;ZHANG Zhi-jun;LI Hui-zhen;LIU Pei-pei;ZHANG Xin

..............page:112-114

Effects of storage on the packaging methods of golden-red apple during storage
ZHANG Wen-ying;NIU Chun-yan

..............page:55-57,60

Effects of TBARS of different stored conditions during initial autoxidation stages
WANG Qiang;CHEN Xiao-lin

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