Food Science and Technology 2011 Issue 4 Research of technology of carrot chicken dried meat processing

Research of technology of carrot chicken dried meat processing
LIU Xiao-lian;LUO Rui-ming*;LI Ya-lei;LIU Yang;SHE Yong-hong

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

Study on the calpain activity changes of Gansu alpine merino
YANG Xiao-li1;YU Qun-li2*;ZHAI Dan-yun1

..............page:94-96

Preparation of kefir acid milk tea
SI Wei-li;ZHANG Duo-min;ZHOU Xue-song;ZENG Jian-xin

..............page:57-59

Fermentation conditions of proteolytic enzyme in soybean peoduction by Bacillus SP.and the properties of the enzyme
JIN Xiao-li;DENG Jing;WU Hua-chang

..............page:6-9

The maillard reaction of oyster hydrolyzate and its antioxidant activity
XIAO Jun-xia;HUANG Guo-qing;SUN Ping;ZHANG Jing

..............page:211-214

Processing technology of compound juice of pineapple and mango
LI Nan-wei;LIU Chang-hai;Chen Xiao-wei

..............page:74-77

The application of apricot stone-based activated carbon for decoloration of lycium oil
HAO Ming-ming1;WANG Wei2;ZHAO Xiao-zhong1;MA Xiao-yan1;YANG Wen-long1;WANG Liang1*

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

Anti-bacterial activity of Mentha spicata Linn essential oil
ZHANG Xiao-wei1;LI Qing-yu2;WANG De-guo1;SHI Qian-qian1;WANG Gui-hua1*

..............page:227-229

The technologies of preparing soybean protein hydrolysate by the combination of enzyme with acid methods
SHI Ya-jing;SONG Huan-lu*

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

The extraction of collagen from eel bone using acetic acid and pepsin
CHEN Li-li;CHENG Dan;ZHAO Li*;LIU Hua;SU Wei

..............page:163-166,169

The best zinc concentration to cultivate the zinc-rich tender malt
YANG Zhen1;ZHANG Lei1;BING Ai-ying2*;FANG Qian2;YANG Zhi-xiao2

..............page:280-282

Extraction and antibacterial activity of flavonoids in roots of the Broussonetia papyrifera(L.)vent
XU Meng-yu;XIAN Shu-hui;WANG Rong-zhen;ZHANG Hui;GUO Cheng-hua*

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

Cherry tomato painted film with ovalbumin to maintain freshness
YUE Xi-qing;LI Jian*;ZHAO Zhong-sheng;CAO Xiao-wen

..............page:41-44

Effects of ozone treatment on speal color of Mashui orange
ZHU Xiao-yan;LAI Jian*;LI Yan-min;ZHANG Bei-ning

..............page:45-47

chuang xin cheng wei yin liao xing ye fa zhan de dong li

..............page:4-5

Extraction of flavones from Hippophae rhamnoides L.by light wave without solvent and its mechanism
PENG You1;2.3;YE Zhi-gang1;DENG Ze-yuan2*

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

Aging promotion of ultra-high pressure water jet on liquor
LIU Rui-ying1;WANG Sheng-min1*;FAN Di1;ZHANG Ying2;WANG Yi-ping3;ZHANG Xiao-rong1;ZHAN Yuan-wen1

..............page:86-88

Effect of Artemisia scoparia flour on processing performance of different kinds of flour
LIANG Qi 1;WU Jian-ping2*;DU Xiao-rong1

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

Experimental on parameter optimization of extraction process of leaf protein from Alfalfa
XIAO Hai-jun;MENG Li-qian;YANG Xin-jian;LEI Li-hui;CAO Yun

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

Effects of lipids on ice cream chocolate crisp characteristic
OU YANG Shu-zhen

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

ben kan qi shi

..............page:66,175,200,265

Effect of different process conditions on texture proile of restructured western sausage
ZHANG Ke1;NI Xue-wen1*;DU Jin-ping2;JIANG Fa-tang1;WANG Chao1;WANG Lan2

..............page:113-117

Isolation of Tricholoma mongolicum and test of growth factor on mycelium
MA Rong-shan1;LING Lan2;FANG Rui1;LU Yuan1

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

The ability of the lactic acid bacteria scavening superoxide anion in yoghurt
HE Shu-mei

..............page:15-17,21

huan ying ding yue 2011 nian shi pin ke ji

..............page:120

Effects of complex bacteria on the quality of steamed bread
LI Zi-hong1;SU Dong-min1;SU Dong-hai2*

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

Preparation of gold-immunochromatography strip for rapid detection of E.coli O157:H7
WU Bin;WANG Mei;GAO Yang;WANG Chang-wen

..............page:292-295

Extraction of pigment in super back gutinous corncob
SHENG Wei1;2;XUE Jian-ping1;2;GAO Xiang1;2;ZHUO Yue1;2

..............page:176-178,183

Optimization extraction technology of polysaccharides from Gynostemma pentaphyllum by using response surface method
LI Peng-jing1;YANG Yang1;SU Dong-kuan1;YUAN Jing-quan2;MIAO Jian-hua2*

..............page:142-147

Improvement of the quality of sweet potato vermicelli without alum
LI Xiao-ting;YAN Shu-qin;LIU Bi-ting;SHEN Qun*

..............page:122-126,130

Antioxidant activity of selenium nanoparticle-amino acid sols
LUO Hai-ying;ZHOU Yan-hui;BAI Yan*;ZHONG Xiu-fang;ZHENG Wen-jie*

..............page:202-206,210

Research on application of ozone ice in big bone chicken preservation
KOU Wen-li;NONG Shao-zhuang*;PAN Zhao-yi;LIU Hui

..............page:117-119

Study on hydrolysis of β-Conglycinin
ZOU Xian-feng;CHEN Xing;LI Xiao-lei;LI Dan;GAO Chang-cheng*

..............page:9-14

Identification of volatile compounds in glue ball of fermented waxy corn using headspace solid-phase icroextraction gas chromatograph-mass spectrometry(HS-SPME-GC-MS)
WANG Peng1;GUO Li1;CHENG Jian-jun2;ZHANG Min2

..............page:269-275

The high performance rapid oil-soluble and stable liquid Rosemary antioxidant
ZENG Jian-qing1;CHEN Zhao1;ZUO Xiong-jun2;HUANG Lei1;LIANG Yu2

..............page:223-227

tai lai gong si zai fic zhan hui shang zhan shi liao qi gao fu jia zhi shi pin pei liao xi lie chan pin yu ying yong

..............page:26

fda zai bei jing : mei zhong shi pin he yao pin fa lv fa gui he zheng ce lian he da hui yi ti jiang she ji shi pin yin liao bao jian shi pin hua zhuang pin yao pin he yi liao qi xie deng xing ye

..............page:25,130,188

Optimization extraction technology of flavonoids from sweet tea
CHENG Ya-fang1;YANG Yang1;WEI Yin-feng1;YUAN Jing-quan2;MIAO Jian-hua2*

..............page:189-193,196

The effects of additives on the yuba film properties and yield
OU Jin-qiang1;DONG Hua2;LIU Xiang2;WANG Xing-guo3Co.;Ltd.;Nanjing 210058;2.East ocean Grain and Oils Industry Co.;Ltd.;Zhangjiagang 215634;3.Food Science and Technology;Jiangnan University;Wuxi 214122)

..............page:230-232,239

Electronic nose monitoring the red drum stored for different temperature
YANG Hua1;GENG Li-hua2

..............page:276-280

The change of L-ascorbic acid and L-dehydroascorbic acid during tomato sauce processing
GAO Yuan-jun1;LONG Jiao-yan1;SUN Yan2;MENG Nan2

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

cfe2011 rong huo nian du shang wu bu nei mao ling yu yin dao zhi chi zhan hui

..............page:275

The preparation of amylose-stearic acid complexes
LIN Ruo-hui;CHAI Xiang-hua*;WU Ke-gang;ZHANG Wen

..............page:207-210

Relationship between marbling scores and sensory properties of Huainan pig longissimus dorsi
LIU Qiang1;MIN Cheng-jun2;PENG Zeng-qi1*;HU Zhi-jun1;JIN Hong-guo1;WANG Zhang-gui1;WANG Rong-rong1

..............page:97-101

Effects of hot water treatment on postharvest physiology of Hami melon
QIN Zong-quan1;SHEN Ai-bin1;LIU Feng-juan1;FENG Zuo-shan2*;CHEN Ji-luan1

..............page:32-36

Preparation and identification of a monoclonal antibody against neurotoxic shellfish poisoning toxin PbTx-2
WANG Li-qi1;YU Shi-yu2*;REN Hong-lin1;ZHOU Yu1;LIU Zeng-shan1*;YAN Dong-ming1;LU Shi-ying1*

..............page:299-303

Fast discriminating five species Aspergillus producing mycotoxin by smart tongue
ZHAO Guang-ying;ZHANG Mian

..............page:286-291

Preliminary on antibacterial of etracts from leaves in Flaveria bidentis in different solvents
LU Zhan-gen;WANG Qian;ZHAO Juan-juan;ZHAO Hong-yu;LI Guang-xiang;JIA Dong-dong

..............page:167-169

The technology of allicin formation in garlic slice
LI Lei1;MA Hai-le1;2;3*

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

Determination and analysis of mineral elements and nutrition ingredient in pineapple peel and pomace
LI Ti1;2;WANG Fang3;LI Ji-hua1;LIU Cheng-mei2

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

Determination of hydrogen peroxide in beer by horseradish peroxidase immbilized on poly netural red modified electorde
MA Chao-yue;ZHAN Hai-jun;ZHAO Ya

..............page:266-268,275

The properties of the red pigment from purple cabbage
YANG Xiao-ling;GUO Jin-yao

..............page:233-235,239

Thermal degradation kinetics of anthocyanins and visual color of mulberry juice
CHEN Wei;FANG Dan;CAO Shao-qian*

..............page:151-154,158

Determination of the non-starch polysaccharides in barley,wheat and oat by gas chromatography
GONG Min1;2;4;LI Tie-jun2;WANG Jie2;YANG Shu-lin4;YIN Fu-gui2;3;YIN Yu-long1;2*

..............page:253-256

Current status in safety and countermeasure of food-packaging materials in China
LU Min;WU Xiu-li

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

Determination of monosaccharide composition of exopolysaccharides from Bifidobacteria by high performance anion exchange chromatography with pulsed amperometric detectionby monascus
XU Ri-hua;LIU Li-sha;LI Ping-lan*

..............page:246-249

Optimization of basicity of water extraction process of flavonoids from citrus peels by using response surface methodology
WU Jian1;ZENG Fan-kun1*;ZHANG Yu1;CHEN Hui-guo2

..............page:184-188

Submerged fermentation technology of Ustilago Sorghum
SHI Tai-yuan;YU Miao;GAO Ya

..............page:22-25

Extraction of polysaccharide in squid ink by enzymatic method
SHI Li-sha1;LIU Hua-zhong2;WU Jin-long1;CHEN Jiang-wei3;ZHANG Xu-ming3;ZHONG Jie-ping3*

..............page:138-141,147

Application of cinnamic aldehyde compound preservativesin spicy leisure vegetarian foods
LI Hong-liang;ZHU Tuan-jie;HE Song;DUAN Hui-qin

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

Study on the process of the purple sweet potato mud
LI Bo;LEI Ji*;TANG Fu-rong;DU Hong-mei

..............page:81-86

Extract and purification,structure identification of gingko leaf polysaccharide
XIA Xiu-hua

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

Isolation and purification of ACE inhibitory peptide from vinegar-egg juice hydrolysate
CHEN Li-bin1;YANG Yan-jun2

..............page:78-80,88

Effect of chitosan on quality of apricot fruits during storage
JIANG Ying1;LIU Qi1;REN Lei-li1;TANG Wen-juan1;HU Xiao-song2*

..............page:28-31

Antimicrobial activities of new food preservative celllibiosyl methyl fumarate
WANG Xu-ting1;2;ZHANG Qing1*;HUANG Wen2

..............page:215-218

Simutaneous determination of 20 free amino acids in beverage
FENG Yue-chao;JIA Li;QIAN Chun-yan;WANG Ying;LI Zhao-yong;XIA Min*

..............page:262-265

Solid-phase extraction using mini-column for the determination of organochlorine pesticides in tea by gas chromatography-mass spectrometry
LIU Yi-jun2;FANG Chao3;LIU Qing1;CAO Lian-dong1;DU Bai-xiang1;WU Hong1*

..............page:296-298,303

Ultrasonic assisted extraction of hesperidin from Pericarpium citri retiulatae in Guangxi
WEI Yuan-yuan;CHEN Rong-yan;CHEN Xiao-wei;LIAO Lan

..............page:148-151

zhe jiang yu yao zuo qi quan qiu zui da lv se shi pin fang fu ji sheng chan ji di
yu chun huai

..............page:26

The extraction of natural red pigment and stability of purple sweet potato pigment
WANG Ling;DENG Min-ji

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

Effect on Chaya(Cnidoscolus spp.) leaves oxalic acid content in treatment processing
FAN Dong-cui1;YU Yan-bo2;HU Jian2;ZHOU Cai-qiong2*

..............page:71-73,77

you gou qi shi

..............page:21,112

Processing technology of Hedychium coronarium yogurt
ZHANG Bei-ning;ZHOU Wen-kai;LAI Jian*

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

Inactivation of E.coli in water using flow-through pulsed light treatment system
WANG Chun-bing;KONG Qing-cai;XU Wei;ZHU Yu-yan;SUN Wen-juan;LIN Ya-ling;YUAN Yong-jun*

..............page:36-40,44

Analysis of nucleoside constituents in different parts of the artificial Cordyceps sinensis
LU Yan-yan 1;QIU Xi-min 1*;JIANG Cheng1;LIU Sheng-zi 1;GUO Si-wei 1;CHEN Wen2

..............page:250-252,256

Debitterize and dealkalization of olive fruit
GENG Shu-xiang;NING De-lu*;CHEN Hai-yun;YANG Wei-ming

..............page:67-70

Effect on apple juice quality of patulin removed by macro reticular absorption resin
SHENG Wen-jun;HAN Shun-yu;JIANG Yu-mei;ZHU Xia

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

gu zhi jian kang : quan qiu xing gong tong de jian kang ke ti shang hai tong yuan shi pin ji shu you xian gong si bonepeptm shui jie dan huang fen xin yuan liao xin wen fa bu hui

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

Variation of nutritional quality in the processing of Cantonese-style sauced pork
ZHANG Mian1;2;TANG Dao-bang2*;LIU Zhong-yi 1;XU Yu-juan2;WU Ji-jun2

..............page:102-106,112

The relationship of water holding capacity and muscle tissue changes during postmortem
CHEN Tao;CUI Wei;QIU Yan;LI Hong-ming

..............page:90-94

Microwave-assisted extraction and stability of anthocyanins from purple potato
NI Qin-xue;GAO Qian-xin;HUO Yan-rong;LU Guo-quan*

..............page:170-175

Effect of MCC on ice cream quality
HAN Hao1;LIANG Yan2;WANG Feng1;ZHANG Yong1* Co.;Ltd.;Hohhot 011517;2.Danisco Co.;Ltd.;Shanghai 200004)

..............page:48-50,53

Analysis of calcium propionate in foods by gradient leaching method of IC
YANG Fang1;ZHANG Jin-mei2

..............page:260-261,265