Food Science and Technology 2012 Issue 6 Effects and optimization of extractive technique on extraction rate of black tea pigments(TR/TF)

Effects and optimization of extractive technique on extraction rate of black tea pigments(TR/TF)
LI Jian-fang1;YIN Peng2;ZHANG Jiang-ping3

..............page:101-104,108

The response of papaya fruits with different harvest maturities on 1-MCP application
SUN Si-sheng1;2;JIA Zhi-wei1;2;GAO Hao-jie1;2;SHAO Yuan-zhi1;3*

..............page:48-52

Two-step hydrolysis of wheat germ protein with double-enzyme and antioxidant activity of hydrolysate
WANG Qi;XIANG Li;XU Yuan-yang;WANG Yue-hui*

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

Analysis of physico-chemical property and chemical composition of theabrownins of and black tea
ZHANG Qin;ZHANG Feng;GONG Jia-shun*

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

Purif ication of purple cabbage anthocyains
ZHU Zhen-bao;WU Yuan-fang;YI Jian-hua

..............page:239-243

Development of health kelp cake
WANG Jing-jing1;JIA Lei-min2

..............page:191-193

DPPH scaveng activities of ethanolic extracts from Schisandra chinensis
SUN Jian-chen;YIN Shui-ri;CUI Tai-hua;CUI Fu-shun*

..............page:247-250

Effects of yeast mixed fermentation on components of Sea buckthorn pulp
LI Xiao-peng1;LIU Jie-jie1;TONG Jun-mao1;WANG Chang-tao2

..............page:127-130,137

Effects of oxygen conditions on naringinase production in Aspergillus niger DB056 fermentation
ZHANG Qi-biao1;3;XIAO An-feng1;2;3;NI Hui1;2;3;YOU Hong-yan1;CAI Hui-nong1;2;3*

..............page:6-10

Development of Gynostemma Pentaphyllum tea jelly
XU Mei-ling;MA Fu-min;GUO Xiao-rui;GUO Nai-fei;ZHENG Fan

..............page:131-133,137

Estimation of ’Hanfu’ apple storage quality based on BP neural network with texture properties
ZHANG Bai-qing;GUAN Yue-yue

..............page:290-293,298

GeO₂-enriched culture and antioxidant activity of total flavonoids of Inonotus obliquus
HUANG Xiao-dong1;CAI Jing-xiu2*;XU Li-xuan3;ZHENG Yue-bo2

..............page:37-41

Effects of vitamin AD and humic acid calcium on tamato’s f irmness during cold storage
WEI Bao-dong1;2;MA Yue2;LI Xiao-ming1;LI Tian-lai1*

..............page:53-56

Progress of synergistic antioxidant effects of natural antioxidants
GONG Yan-zhen1;XU Ya-jian1;LIU Hua-wei1;XIE Jing1;SUN Tao1;2*

..............page:264-267,272

Extraction of intracellular polysaccharide from Boletus edulis by microwave-assisted hot water technology
WANG Wei-ping;CHEN Wei;HAN Feng-yun;ZHANG Hua-shan*

..............page:232-234,238

Different fermentation on producing the kelp pickles
ZHAO Xiang-zhong1;ZHANG Lei1;QU Shu-xia2;LIU Xin-cai2;ZANG Ru-ying2

..............page:138-140

Correlation between storage conditions and quality attributes of egg
YU Bin1;WANG Xi-bo2*

..............page:64-68

Extraction of total flavone from Guangxi’s Jasminum sambac leaves and its effects on scavenging of hydroxyl radicals
TAN Bing1;YAN Huan-ning1;LIAO Hui-xian2;PANG Xue-yan1;HUANG Suo-yi1*

..............page:244-246

Antitumor effects of low temperature dissolved agar polysaccharide on mice
SUN Xin-hua1;ZHENG Guo-qiang1;TENG An-guo1;FAN Wei-jiang1;CHEN Hong-shuo2;LIU An-jun1*

..............page:220-224

Research advances of chromatographic techniques in isolation and purif ication of main allergens in egg
YUAN Jiao-jian1;2;XIONG Jiang-hua3;YANG An-shu1;2*;CHEN Hong-bing1;2;ZHU Jiang4

..............page:80-83,88

tou gao yao qiu

..............page:158

Antioxidative activity of protein hydrolysates from oyster
WEI Hai-sheng1;CHANG Hong1;DUAN Zhen-hua1*;LIU Xiao-bing2 Company Ltd.;Haikou 570105)

..............page:150-153

Effect of 1-MCP on post-harvest physiology and quality of summer squash
GAO Yuan-hui;LIU Feng-juan;GAO Li-pu*;WANG Qing

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

The anti-oxidant activity of polysaccharide CBP3 in Clanis bilineata tsingtauica Mell
TIAN Hua1;2;ZHANG Yi-ming3

..............page:228-231

Stability of ferrous ions in the natural cold-carbonated mineral water of Wudalianchi
WANG Jing-hua;XIE Zhen-hua;YANG Chen

..............page:105-108

Isolation and identif ication of lactic acid bacteria from fermented milk and selection of excellent strains
LIU Fang;CAO Xin-zhi;WANG Feng-jiao;ZHOU Long-wei

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

Technologic parameter optimization of Cinnamomum camphora seed oil deacidif ication with solvent extraction
ZHANG Ting;JIANG Xiang-mei;FU Yu-xin

..............page:194-196,200

Effect on the quality of steamed bread by mixed fermentation of Daqu(distiller’s yeast) and yeast
LIU Chang-hong;WANG Xiao-ru;LIANG Yi-zhen;ZHANG Jing-wen;YANG Wei-jie

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

Development and application of a multiplex PCR assay for detection of three pathogenic bacteria in food
ZHOU Bei-li1;2;XIAO Jin-wen2;3*;LIU Sheng-feng2;3;LI Ying-guo2;3;ZHOU Qing2;NIE Fu-ping2;WANG Yu2;YANG Jun2

..............page:312-315

Preliminary study on Lactobacillus preparation technology added Cordyceps militaris extract
BAI Jian-ling1;2;WU Qing-ping1;2*;ZHANG Ju-mei1;2;MO Shu-ping1;2;QIU Ming-quan2;WU Jun-lin1;2;WANG Hui-hui2;South China;Guangzhou 510070;2.Guangdong Huankai Microbiol Sci.& Tech.Co.;Ltd.;Guangzhou 510663)

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

The deodorization technique of cultured Pseudosciaena crocea
YANG Hua1;2;LIU Bin-Bin1;LOU Yong-Jiang3

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

Problems and countermeasures for supervision and application of food addictive
GUO Hua;ZHENG Xiao-jun;LI Ming;WANG Jing;WU Ai-lin

..............page:316-320

Storage stability and shelf life prediction of energy bar
DONG Xin-na1;LI Bo1*;QIAN Ping2;XIAO Long-en1;ZHANG Xiao-juan2

..............page:182-185

Effect on cleaning for salt duck egg processed
PU Yue-jin1;XU Xiao-juan1;LIANG Zhen-hua1;PI Jin-song1;PAN Ai-luan1;WU Yan1;DU Jin-ping1*;LI Qing-yi2

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

Visual analysis of extraction process of paprika seeds oil with supercritical carbon dioxide
SUN Yi-min1;2;3;YAN Jia1;2;3;JIA Na1;2;3;ZHONG Ming1;2;ZHAI Chun-hai1;2

..............page:209-214

Effect of malting technology on DPPH free radical elimination of malt
WU Di1;QIU Ran2;3;YU Chun-li2;XU Kai2;XU Yu-juan2;ZHAO Chang-xin1;JIANG Guo-jin2*Co.;Ltd.;Dalian 116034;3.The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Wuxi 214122)

..............page:98-100

Isolation and identif ication of antibiotics resistant bacteria from fresh milk
ZHANG Xiao-mei;YANG Hong-jiang*

..............page:84-88

The research on lactose content in the raw milk by colorimetry
JIANG Zhen-ju1;LING Fang-dong2

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

Preparation and application of β-carotene emulsion
ZHOU Di;ZHANG Kai-yuan;SHAO Bin;XU Xin-de;LIU Ai-qin;DAI Zhi-kai

..............page:268-272

xing ye zi xun

..............page:2-3

Testing and application progress of material internal moisture based on nuclear magnetic resonance
ZHU Shu-sen1;ZHANG Xu-kun1;HUANG Jian-hua1;XU Gang2;XU Jian-guo2;Nanchang Hangkong University;Nanchang 330063;2.Jiangxi Academy of Sciences;Nanchang 330029)

..............page:294-298

chun yu gong ying lian wei zhong xiao xing shi pin qi ye tui chu zui xin yi zhan shi chu kou jie jue fang an yi zhan shi jin chu kou fu wu ping tai wei qi ye jie yue jin 1/3 de zong he cheng ben

..............page:36

sai mo fei zhong guo 30 zhou nian xian shang xi lie huo dong zheng shi qi dong

..............page:311

Extraction of polysaccharide from Agaricus bisporus by ultrasound and combined enzymes
WANG Cheng-zhong1;XIAO Hui1;ZHANG Chun-yan2;ZHANG Juan1;ZHANG Lei1

..............page:235-238

Determination of carbamates pesticides in liquor by HPLC/MS
TAN Wen-yuan;YUAN Dong;FU Da-you;LI Yan-qing;WANG Rong

..............page:308-311

Extraction of eucommia seed oil with aqueous enzymatic
XIE Xin1;YANG Qing2;WAN Ying1;WAN Duan-ji1*

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

Film-forming property and characterization of a novel f ilm produced by egg white protein-xylose Maillard reaction products
LI Qi;ZHANG Xi;REN Fa-zheng;JING Hao*

..............page:69-75

The formation and control of heterocyclic aromatic amines in processed meat products
WAN Ke-hui;SHAO Bin;YAO Yao;SHI Jin-ming

..............page:168-172

Processing on nutritional health bread of soybean powder
SUN Xiao-fan;ZENG Qing-hua;LI Wen-wen

..............page:186-190

Dry-blending technology and storage properties of goat’s milk powder containing activated probiotics
YAN Pei-feng;LI Jian-fang;SANG Da-xi;DOU Cheng-lin

..............page:95-97

Preparation of antioxidant peptides of whey protein from the buffalo milk
BI Qiu-hua1;SUN Ning2;BAI Wen-juan1;CHEN Wen-shuo1;WANG Jiao1;LI Quan-yang1*

..............page:89-94,97

Experimental investigation on preservation of peach
SHEN Jiang;ZENG Shan-ming;DENG Chao;SONG Ye;LIU Xing-hua

..............page:61-64

Preparation and antimicrobial activities of tea polyphenols
FU Hui1;YANG Ping2;WANG Qiu-kuan1*

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

Isolation and identif ication of a f ibrinolytic protein in papaya
MENG Ai-xia;QIU Shun-hua;QIAN Min-zhang*

..............page:251-254

Preparation of glucose-sensitive chitosan-polyacrylic acid microcapsule and its characterization
LI Na;GONG Ping*

..............page:256-259

Angiotensin I-converting enzyme inhibitory activities of Chinese soy sauce
LI Feng-juan1;WANG Qian1;GAI Ke-xin1;CHEN Xin-xin1;WANG Zhi-fang1;LI Li-te2

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

Effect of compound colloids on the quality of the baking jam applied in long shelf-life bread
XIE Shao-mei;GUO Hua;ZHOU Xue-song*

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

Hypoglycemic effects of polysaccharide from Ulva pertusa Kjellm
LIN Long1;2;CHANG Jian-bo1;2*;SUN Yu-xuan1;2

..............page:224-227

In? uence of packaging technics on quality of Carica papaya juice
ZHANG Qin-fa;GUO Ning;ZHI Ling-ling;HE Shu-hua

..............page:116-118,122

Development of litchi beverage fermented by lactobacillus and yeast
LUO Wei1;LUO Li-xin2

..............page:109-112

Optimum reaction conditions on laccase activity determination and extracellular enzymes during liquid culture in Flammulina velutipes
LIU Ping;TANG Zhi-hong;LI Meng-yu;WEN Shao-hong*

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

Mutation breeding of alkaline xylanase-producing strains and identification of enzymic hydrolysates
SONG Yu-wei1;ZHAO Xiang-ying2;DONG Xue-qian2;YANG Li-ping2;LIU Jian-jun1;2*

..............page:2-5,10

Extracting carthamine from carthamus tinctorius by acetone aqueous and purifying by two-phase system
LI Xue-qin;CHENG Jian-wen;MENG Xian-feng;WEI Ling

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

The shape and total sugar content of sweet sorghum in storage period
LU Liang1;2;ZaituniguliKuerban2;YE Kai2;TU Zhen-dong2*

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

Storage quality and mechanism of mango by heat treatment
WANG Hui;YANG Zhi-wei*;PAN Ying-ying;HUANG Shan

..............page:57-60

Study on fast detection of six kinds of Staphylococcus aureus enterotoxins genes with a multiplex PCR method
LIU Ji-chao;JIANG Tie-min;JIANG A-chi;CHEN Li-jun*

..............page:304-307

Nutritional components and functional properties of yellow pea
ZHANG Qian-yuan;HAN Dong;LI Duo*

..............page:141-144

Gene cloning,expression and characterization of a inulinase from Sphingomonas
PENG Mo-zhen;DONG Yan-yan;TANG Xiang-hua;LI Jun-jun;XIE Zhen-rong;WANG Feng;HE Li-mei;HUANG Zun-xi*

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

Screening of strain producing protopectinase and optimizing the fermentation conditions
TIAN Ya-hong

..............page:11-13,17

ying you er ru zhi pin zhi liang geng shang yi ceng lou montaigu ru pin gong si he lisa yan jiu suo yu pen wu gan zao ru zhi pin guo ji yan tao hui

..............page:250

Experiment of infrared drying carrot slices
ZHANG Li-li;WANG Xiang-you*

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

fu feng ji tuan zai chuang ye zheng cheng shang ji xu gao ge meng jin

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

The activity of penicilium expansum lipase immobilized by cross-linking with glutaraldehyde
WANG Hui-ling1;2;ZHAO Yan1;2;LI Jian-ke1;2*

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

fa guo bo er duo mei sai jiu zhuang ji top wine pu tao jiu bo lan hui da kai zhong guo shi chang

..............page:41

Changes of acid and peroxide value in preserved Gaogou bundle trotters
NIE Ling-hong;YOU Jia

..............page:173-176

Aqueous enzymatic extraction of sunflower seeds oil
WANG Xu1;MAO Bo1;WANG Cong1;YANG Qing2;WAN Duan-ji1*

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

Effect of different temperature and time during postmortem aging on pork color and lustre
FENG Yuan-yuan;LIU Yuan;YANG Xia;REN Hui;ZHANG Zhi-sheng*

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

Optimum technical conditions on clarif ication of Chinese wolfberry juice by pectinase
LI Yong;NIE Yong-hua;CUI Zhen-hua;YU Kun;CHEN Ling

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

ben kan qi shi

..............page:56

Preparation of high f ischer ratio oligo-peptide mixture with active carbon
CHU Jie1;3;LIU Jin-wei2;SHI Jian-guo1;LIU Ke-chun1;LIU Yu-chun3;ZHAO Yu-bin3;WANG De-you3

..............page:134-137

The Maillard reaction of fresh Pinctada martensii and its antioxidant and antimicrobial activity
TONG Shao-wei1;JI Li-li2;SONLGIU W Jeuna-nd-ohnuga31*;LMIA X Xiaioa-of-etii4a;nA1N Jing-bo1;MIAO Dong-liang1;

..............page:145-149,153

Research on using Nisin,sodium lactate and potassium sorbate to prolong the shelf life of roast chicken
XU Shi-ming1;2;ZHAO Rui-lian2;GUO Guang-ping2;ZHAO Hui-yan1;SUN Cheng-feng1*;JIANG Ying1

..............page:160-163,167

Enzymatic synthesis of N~α-acetyl-L-glutamyl glycerol in solvent free system
LU Li-mei1;PAN Qiu-yue2;MENG Xiang-he1*

..............page:260-263