Food Science and Technology 2012 Issue 5 Sensory and instrumental measurement of Chaozhou beef meatballs

Sensory and instrumental measurement of Chaozhou beef meatballs
YIN Jun;LI Bian-sheng*

..............page:112-116

Analysis of fatty acid content in Changbai mountains Tricholoma matsutake sing by gas chromatography/mass spectrometry
NAN Jing-xi1;GAO Ming1;SUN Jia1;LI Guan-hao2*;JIN Jiong-guo3

..............page:288-291

Technical processing of guava health jelly
GUO Shou-jun;YANG Yong-li;ZHANG Bin;CAI Shun-xia;YANG Dong-juan;WANG Wu-zhong

..............page:82-86

Antibacterial properties of Hippophae rhamnoides marc flavones
ZHANG Feng-qing;ZHANG Dong-sheng*

..............page:187-189

Trace elemental analysis in honey by octopole reaction system inductively coupled plasma mass spectrometry
XIE Hua-lin1;NIE Xi-du2;3;LIANG Yi-zeng3

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

Technology of mushroom sausage
JIA Juan;FU Yin-mei

..............page:109-111

β-Cyclodextrin legal separation of α-linolenic acid linseed oil process
LIN Fei-fan;TAN Zhu-jun*

..............page:144-148,153

fu da diao wei pin jia zu jia meng 2012 zhong guo diao wei pin zhan

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

Optimization of the ultrasound-assisted extraction of corosolic acid from leaves of Eriobotrya japonica Lindl by response surface analysis
RAO Zai-sheng;BAI Ke-ke;WANG Yuan;LI Chong-yang;LI Hui*

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

Research advances on quality changes of apricots and corresponding post-harvest technologies
CHEN Ya-min;CHEN Fu-sheng;YANG Hong-shun*;WANG Hong-juan;LIU Bo-ye

..............page:26-30

shi pin ke ji za zhi she zhao pin qi shi

..............page:168

Flow-injection chemiluminescence determination of vanillin with the Ru（phen）₃～（2+）-Ce（Ⅳ） system
CHEN Yan;CAO Yu;SHI Bo-an*

..............page:292-294,299

Extraction of active polysaccharide in sweet potato vine
MA Chun-ying;HE Yu-tang*

..............page:184-186,189

Separation and purification of α-glucosidase inhibitor in Glycyrrhizins by macroporous adsorption resin
ZENG Lan;WU Hui;LI Xiao-feng*

..............page:208-211,215

Analysis of the processing technology and chemical components of Chaenomeles Sinensis and Chinese date wine
LI Ai-ling1;ZHAI Wen-jun2*

..............page:89-91,95

ya zhou 50 jia can ting jiang zai xin jia po fa bu

..............page:312

Key process technology optimization of sheep liver oral liquid for improving eyesight
LI Li1;MA Li-zhen2*;TANG Yan2

..............page:92-95

Process development and quality of buckwheat curry broke crisp angle
WANG Mei;YAN Xi-shuang

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

Comparative analysis of molecular weight and monosaccharide composition of different origin Flammuliua velatipes polysaccharides
JIN Xin1;XIANG Ying2;CHEN Jian2

..............page:175-178,183

Equilibrium moisture content model in drying process of litchi flesh
GUAN Zhi-qiang1;WANG Xiu-zhi2;LI Min2;JIANG Xiao-qiang2

..............page:60-63,67

Determination of total saccharide in cultivated Dictyophora indusia Fisscher of Hainan by spectrophotometric method
MO Zheng-rong1;CHEN Guang-ying1*;GU Han-lin1;SONG Xin-ming1;CHEN Xi-rong2

..............page:270-271,276

Effects of pre-harvest spraying with chitosan and oligochitosan on storability and activity of defensive enzyme of post-harvest ’Red globe’ table grapes
ZHAO Feng-yun1;YU Kun2;YU Song-lin2;CHEN Ji-luan1*

..............page:31-35

Determination of the critical value of compressed-biscuits’ hardness and the change regulation of hardness under accelerated testing conditions
XIAO Long-en1;QIAN Ping2;DONG Xin-na1;LI Bo1*

..............page:52-56

Application of ginger in goose meat tenderization
YANG Yong;REN Jian;WANG Cun-tang;LI Dan;YAO Jia;SUN Bi-yuan

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

tou gao yao qiu

..............page:124

Water-extraction process of active ingredients from Qi chrysanthemum by microwave method
TANG Lan;LIANG Zhong-li;HOU Xiao-rong;SHAN Wei-guang*;TIAN Hong-mei

..............page:216-219,222

Influence of ice-thawing concentration treatment on the quality of litchi juice
ZHAO Fang1;2;CAO Qing-ming1;WU Ji-jun2;XU Yu-juan2*;XIAO Geng-sheng2;WEN Jing2;TANG Dao-bang2;LIN Xian2

..............page:46-51

Processing technology of sesame-cake
ZHANG Li-xia1;HUANG Ji-nian1;SUN Qiang1;SONG Guo-hui1;LU Xin1;Qi Li-juan2

..............page:158-162,167

chuang xin qu dong ,3m lv se zhong guo xin 3m lian xu si nian chan lian 2012 nian zhong guo lv gong si bai qiang

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

Absorption experiment of calcium collagen peptide chelate
CHENG Jing1;CHEN Dong-liang1*;NI Meng2;CHEN Da-wei2;YANG Guo-yan1;WANG A-jing1

..............page:64-67

Optimization of conditions for degrading Cypermethrin by Aspergillus oryzae
MIAO Ting1;YANG Fang1;HUANG Hao2;JIA Dong-ying1;YAO Kai1*

..............page:11-15

Effects of the four esters in liquor disposed by ultra-high pressure jet
HUANG Yi-na1;WANG Sheng-min1*;FAN Di1;WANG Yi-ping1;ZHANG Xiao-rong1;CHEN Bo2

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

Microwave-assisted extraction techonology and hydroxy radical scavenging activity of flavonoid compound from pomelo peel
LI Jia-gui1;LIU Guo-cong1;2*;WEI Qing-min1

..............page:194-198

Optimization of technology for extracting antibacterial substance from Pteridium aquilinum
LI Nan-wei1;FAN Yuan-yuan2;CHEN Jia-sheng1

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

Fuzzy comprehensive evaluation applied in the stability evaluation of pectin-protein-phenol
ZHAO Guang-yuan;DIAO Hua-juan;LI Su-yun

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

Contamination analysis and risk assessment of E.coli O157 and Shigella in chili condiment
JIAO Yan-chao1;LIU Jie-lin2;CAO Yun-heng1;GAO Bo1;WANG Yan1;CHEN Xiao1;KONG Yi-hua1;2

..............page:300-302,306

Technology for extraction of Monacolin K from buckwheat Monascus by dual-wavelength spectrophotometry
OUYANG Ze-zhi;LI Ying;LIANG Gang;KANG Dong-zhou*

..............page:223-225,229

Rapid identification bifidobacterium in fermented milk products by PCR-DGGE analysis
WANG Li-ping;WU Yan-tao;LIU Xiao-li;CAO Yue

..............page:272-276

rou zhi pin diao xiang diao wei xin si lu ji bei jing hong bao shi pin yuan liao mao yi gong si

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

Decoloring method of the crude polysaccharides from Enteromorpha linza
XU Bao-qin;ZHOU Qi;ZHANG Li-xin*

..............page:170-174

The effect of four kinds of natural antioxidants on fish oil
LI Xing-ya1;2;LIU Chun-e1*;Yantai 264670;2.College of Food Science and Engineering;Ocean University of China;Qingdao 266003)

..............page:141-143

Preliminary on pH of different tea liquor
GUO Gui-yi1;GE Guo-ping1;2

..............page:74-76

an zuo jiao mu peng bo fa zhan cheng yao tian xia diao wei ling yu ying cai jia meng

..............page:252

Enhanced in vitro antioxidant activity of red clover extracts using cellulase
LI Xiao-lei1;DANG Wei2;LI Dan1*

..............page:220-222

Advances on extraction and purification methods of plant genomic DNA in food
LING Li1;LI Zhi-yong1;HUANG Yun2;LIU Jin1;ZHANG Jun1;GAO Dong-wei1*

..............page:6-10,15

Amino acids and fatty acids analysis and evaluation of Clanis bilineata tsingtauica Mell
TIAN Hua1;2;ZHANG Yi-ming3

..............page:68-70,73

Construction of growth predictive model of Escherichia coli in Pneumatophorus japonicus
TANG Yan;HUANG Wei;ZHANG Bin;DENG Shang-gui*

..............page:313-316

sai mo fei shi er ke ji zhong guo ke xue fa zhan yi qi nian hui shang huo jiao ren cheng ji

..............page:119

Succinic acid production by facultative anaerobic fermentation from corn fiber
WANG Jing;SUN Hong-zhe;SUN Guo-ying;LI Peng-fei;XUE Dong-hua*

..............page:136-140

Effect of modified atmosphere packaging of fresh chilled lamb
SONG Hong-xin;SUN Bin;XUE Hai-yan;LI Hong-xin

..............page:98-102

Breeding superior selenium-enriched Amauroderma rudis strain by protoplast UV mutagenesis
ZHANG Xiao;DONG Na;TIAN Yan-hui;QI Zhi-guang

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

Fresh preservation of roast chicken
GU Xiao-hui;NONG Shao-zhuang*;CUI Jin;ZHANG Qi

..............page:120-123

De-coloration of polysaccharide from litchi fruits by micro-porous adsorbent resins
KONG Fan-li1;ZHANG Ming-wei2;KUANG Rui-bin3*;YIN Kai-dan1;LIU Xu-guang1

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

Total arsenic and arsenic species analysis in edible fungus
LIN Yan-kui;WANG Bing-tao;YAN Zhi*;LI Yong;WANG Lou-ming;MENG Ling-bing

..............page:295-299

Free proline content in orange juice by amono acid ananlyzer
GE Dong-mei1;2;WANG Zhen2

..............page:71-73

Recent progress of producing and stabilization of whole wheat flour
LIU Zhuang;SUN Ying* Biotechnology Research & Development Center Co.;Ltd.;Shanghai 200137)

..............page:133-135

Optimization of medium components for AMP deaminase production by Aspergillus oryzae using response surface methodology
YE Wei1;TIAN Lv-ming1;ZHAO Jie2;ZHU Chang-xiong2;YANG Hai-zhen2;YAO Juan2;GONG Da-chun1*

..............page:16-20

Effects of different fresh cut shape and thickness on storage feature of fresh-cut melon
CHENG Shan-han1;ZHOU Chao1;LIN Shi-sen1;WANG Ji-ming2

..............page:36-41

Extraction of soluble dietary fiber from Costaria costata residue
FU Hui;WANG Qiu-kuan*;HE Yun-hai

..............page:244-248

Analysis of preparation of V-type amylose-hexanol complex
LIU Yan-qi; XIAO Xin-xin; LI Hong; LI Xue-hong; YANG Liu-zhi

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

Separation process of Spirulina pigment-protein complex
YAN Yan1;FU Hong1*;YANG Lin2;ZHANG Xin-ming1

..............page:236-240

Development of health-medlar jujube vinegar
YU Kun;CHEN Ling;NIE Yong-hua;LI Yong

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

The microbiological hazard analysis and their monitoring measures of pork during processing and logistics in cold chain
LIU Shou-chun1;2;ZHAO Chun-jiang1;2*;YANG Xin-ting2;WANG Guo-li1;ZHONG Sai-yi3

..............page:103-109

Improved method for detecting phospholipase D activity of peach fruit during cold storage
ZHANG Hong-yu1;WAN Si-bao2;YIN Jing-yuan2*

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

Application of ionic liquid as extraction agent and determination of sparfloxacin in the aquatic products by HPLC
WAN Xiong1;2;YU Di1*;DONG Jie-ying1;SUN Qiao-jie1;SHENG Han-yu1;YANG Xiao-lu1;JI Long-juan1;JIN Li-hua1

..............page:303-306

Optimization of salty baked chili powder technique
XIONG Xue-bin1;2;XIA Yan-bin1;2;WU Can1

..............page:265-268

Clean production process of fermentation on Diosgenin
SHEN Hui;ZHAO Cong-cong;ZENG Fan-jun*

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

Microorganisms in different yogurts by real-time quantitative PCR
LI Zu-ming1;WANG Lei1;LI Shuai-zhi1;XU Ya-wei1;XU Wen-tao2;TIAN Wen-ying2

..............page:277-280

Inhibition effect of seabuckthorn flavonoids on tyrosinase activity
SUN Wen-kai;GAO Cui-ping;YUAN Huai-bo*;HE Ming

..............page:190-193,198

Antioxidant activity of essential oil from Schisandra Chinensis(Turcz.) Baill.
HE Hua;LI Xian-kuan;SONG Xin;HUO Yan;WANG Bing*

..............page:248-251

Advances of rice allergen proteins
PAN Jing;WANG He-ya;QIAN He

..............page:126-128

Rapid determination of ethylene dibromide residues in fruit by headspace gas chromatography
WU Yu-jie1;XIN Ming2;LIU Xiao-ling2

..............page:317-320

Acholinesterase inhibitors from wine and grape extracts
WEI Yang-ji1;KONG Wei-fu2;LI Pi1;LI Jing-ming1*

..............page:212-215

Purification of complex enzyme in pumpkin pectin with the membrane technology
MAO Bo;WANG Xu;WANG Cong;WAN Duan-ji*

..............page:262-264,268

Preparation of ACE inhibitory peptides from hydrolyzed broken rice
JIANG Yan;WANG Ze-nan*;WANG Bo;GOU Lin;XU Chun-ze

..............page:129-132

Extraction and functional propeties of lupin protein
WANG Shu1;WANG Chang-tao2;YU Guo-ping1*

..............page:230-235

Extraction of pure amylose and amylopectin from canna starch and determination by spectroanalysis
SHI Hai-xin;ZHOU Yan-sha;BIN Min;LU Lai-xian;YIN Yan-zhen

..............page:149-153

Extraction and application of lutein
YANG Ling;CHEN Jin-wei

..............page:199-203

Residue and disappearance of melamine in tilapia
HUANG He1;HUANG Chun-li1;GAO Ping2;LI Zhi-qing2;CHEN Hong2;LUO Lin2

..............page:307-312

GC/MS analysis and inhibitory effect against superoxide anion free radicals of fatty acids in Illicium Verum Hook.f.from Yulin area
ZHAO Li-juan;LI Ting

..............page:285-287,291

Comparison in total flavonoids of different varieties and growing times of corn silks
YAO Ying-zheng1;ZHU Yu1*;HE Wen-zhu2;ZHANG Ying-jiao1;ZHANG Qian1

..............page:154-158

Establishment of NIR models for components determination in fresh chestnut
FU Yi1;ZHANG Yong-jun1*;CHEN Hua-cai2;JIANG Jia-xin1;LIU Jian-feng1

..............page:42-45,51

Current status in research on sensory evaluation of drinking water
MU Chun-fang;BAO Chen-wei;LUO Zhi-gang* Holding Corp;Tianjin 300457)

..............page:77-81