Food Science and Technology 2012 Issue 7 Study on portable near-infrared detection to measure the moisture content of fresh pork

Study on portable near-infrared detection to measure the moisture content of fresh pork
YANG Xiu-juan 1;ZHAO Jin-yan 2;ZHAO Jia-song 2;CHEN Jun-tao 1;ZHANG Xi 1;TAO Lin-li 1*

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

sai mo fei zhi chi jie gan zai li yong xiang mu , xie shou sai fu cu jin ke chi xu fa zhan

..............page:104

Determination on Bayes classification used in plant cream adulterated in raw milk
JIANG Zhen-ju;WANG Yan;WANG Xi

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

Extraction and analysis of volatile compounds of meat from black small-eared pig
ZOU Ying-zi;YANG Jun-jie;PAN Jian *

..............page:124-127

Determination of galactooligosaccharide by high performance liquid chromatography
LI Jing-fang;PENG Mei-chun

..............page:279-282

Preparation of mussel active peptide chelate with calcium by using papain and analysis with infrared spectrum
TU Zong-cai 1;2;LI Chun-ping 1;WANG Hui 1;YE Yun-hua 2;HUANG Xiao-qin 1;ZHANG Lan 1

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

Optimization of dehydrated cabbage processing
ZHAO Xiao-yan 1;ZHANG Chao 1;MA Yue 1*;WANG Dong-mei 2;JIANG Lian-zhou 2

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

The autolytic hydrolyzing technology for Euphausia superba
DAI Cheng-cheng;WANG Qiu-kuan *;REN Dan-dan;HE Yun-hai

..............page:145-149,152

Breeding of low-pigment and high-yield pullulan strain by genome shuffling
ZHANG Jing;WANG Dan;ZHANG Jing;WANG Yu-hua *

..............page:16-21

The effect of polysaccharides food additives on the RVA viscosity properties of rice flour
WANG Yu-zhu 1;LIN Wei-feng 2*;CHEN Zhong 2

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

The effect of metabolites on the determination of total sugar in Jerusalem artichoke fermentation
LI Li-li;WANG Fu-xing;WANG Yi-peng;QIN Song *

..............page:80-83,87

Chemical composition of flaxseed’s hydrolyzate and content determination of SDG
ZHANG Teng;ZHANG Chong-xi;HUANG Jian-jun *

..............page:271-276

View on the food safety emergencies risk pre-warning system based on case-based reasoning
GONG Yu-xia 1;2;WANG Dian-hua 1;2

..............page:311-315

ti zhen shi pin an quan xin xin zhu tui shi qi mao yi dui jie di shi si jie ya zhou shi pin pei liao jian kang tian ran yuan liao zhan 6 yue zai hu yuan man luo mu

..............page:5

Determinations of Se in white liquor and leach liquor by ICP-AES
GAO Wei;WANG Ying *;ZHANG Xian;ZHANG He-xiao

..............page:265-266,270

Preservation of Nisin,ginger oil combined with high oxygen modified atmosphere packaging in pork products
SONG Hui;CHEN Xue-hong;MA Li-hua;WANG Su-min

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

Effects of divalent ion on rheological properties of xanthan solution
WU Wei-du;WANG Ya-qiong;ZHU Hui;LI Yan-jun;SHI Wen-rong

..............page:224-228

Effect of compound natural additives on anti-cracking of deep-frozen dumpling
WANG Yun-feng;SHI Zhong-lin;DING Pei-feng

..............page:159-161

Extraction and determination of active component of Eucommia starch noodles
HUANG Mei-e 1;KUANG Yong 2;PENG Sheng 1;PENG Mi-jun 1*

..............page:206-208

Effect of the ultrasound on Saccharomyces cerevisia
LIU Li-yan; ZHANG Xi-mei; LI Lin ; LI Bing

..............page:2-4

Concentrations and risk assessment of DEHP in vegetables around plastic industrial area
WANG Jia-wen 1;ZHU Jing-xin 2;XIE Jian 3

..............page:308-310,315

Extraction technology of tea saponin and protein from Camellia oleifera seed meal
XIONG Zheng;CHEN Min-e;WEI Si-qing

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

Synthesis of 5(6)-decenoic acid
TIAN Li;YAN Ri-an *

..............page:220-223,228

Determination of borax in yuba by inductively coupled plasma atomic emission spectrometry with microwave digestion
HUANG Zi-wei 1;2;WANG Shi-ping 2;TANG Da-peng 3

..............page:298-300,304

huan ying ding yue 2012 nian shi pin ke ji

..............page:248

Comparison of nutritional qualities of different flesh kiwifruit
LI Wen-sheng 1;SHI Lei 1;WANG Bao-gang 1;FENG Xiao-yuan 1;2*;HOU Yu-ru 1;YANG Jun-jun 1;ZHANG Chang-song 1

..............page:47-48,52

Characteristic changes of naringin in grapefruit juice during heat treatment
YUAN Qi;YAO Xiao-ling *;FENG Gui-ren;HUANG Qin

..............page:40-43

Processing of instant powder from fresh fruits of Phyllanthus emblical by enzymatic hydrolysis
YANG Hong-yuan 1;JIANG Xiang-jun 2

..............page:112-115

yuan cai liao ji di cheng diao wei pin qi ye zhan lue zhi sheng guan jian 2012 zhong guo diao wei pin zhan shi xian nong qi dui jie

..............page:6

Antioxidant activities of Maillard reaction products derived from casein-xylose model system
ZHANG Yin-liang;ZHOU Wen-quan;ZUO Ting-ting

..............page:65-70

The stability of the beverage of maize
GAO Yuan-jun 1;LI Shao-hua 1;ZHOU Jing-qi 2;QIN Ling-xiang 3;ZHAO Sen 3

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

An initial study on the characteristic of Aspergillus oryzae with abnormal color conidium
WEI Jing-hua

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

Analysis on quality of Alxa bactrian camel meat
LI Xiu-li 1;SHUANG Quan 1*;WU Yun 1;WUNI Meng-he 2;CHEN Ze-ming 2

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

da zao xin xing hai zao sheng wu zhi pin quan chan ye lian wei ren lei jian kang chan pin zuo hao fu wu ji lei li hai yang sheng wu ji shu cheng guo liang xiang di liu jie zhong guo sheng wu chan ye da hui

..............page:3-4

Review of detecting techniques of honey adulteration
LEI Ming;HE Jin-zhe;SUN Pei-long *

..............page:283-287

Optimization of extraction process of L-arabinose from pith sugarcan by response surface methodology
WEI Cheng-hou;LI Jian-bin *;WEI Qiao-yan;LI Min

..............page:232-236

Investigation of anti-aging of fresh flavor rice
LI Xin-hua;SHEN Yong-hui

..............page:162-165

di shi si jie guo ji gu wu ke ji yu mian bao da hui zuo guo ji you liao yu you zhi ke ji fa zhan lun tan jiang yu bei jing zhao kai

..............page:6

Characteristic factors of appearance and flavor of Nuomici Nanshan litchi
LUO Mei-zhong 1;ZHENG Yan-jie 1*;LI Yong-le 1;MENG Hai-ou 1;ZHENG Yan-yan 1;PENG Jian-qing 2;LI Chu-bin 2

..............page:53-57

Degradation of penicillin sodium by β-lactamase
WEI Bao-dong 1;LI Qiang 1;QI Xin 2

..............page:12-16

Methodological for determining yield of Gentiooligsaccharide prepared by enzyme
WANG Chuan;QI Xiang-jun

..............page:276-278

Characterization of polyphenol oxidase from honey peach using(+)-catechin as substrate
GONG Sen-kang;LIU Liang *;WU Meng-meng;ZHENG Shi-bo

..............page:30-34

Effects of essential oils from Cinnamomum japonicum Sibe on antioxidant in mice in vitro
CAI Jian-xiu;CHEN Xue-zhen

..............page:199-205

Correlation between the going-red of fresh jujube and the chlorophyllase activity
ZONG Wei;ZHANG Sha-sha;ZHAO Guang-yuan;ZHANG Hua

..............page:44-46

an zuo jiao mu bei quan guo diao wei pin ke ji lun wen da sai la kai zuo mu

..............page:5

tou gao yao qiu

..............page:218

Changes in enzyme activity during Saccharomyces Cerevisiae aging
ZHANG Li; WANG Shuo; LIU Bao-xiang; YAO Ji-bing; DONG Liang; ZHAO Chang-xin *

..............page:5-9

Analysis of functional factors in Kombucha by reverse phase high performance liquid chromatography
ZHANG Hong 1;JI Bao-ping 2;WU Wei 1*

..............page:250-255

Preparation of compound sauce on lactic acid bacteria pumpkin sweet potato
WU Xing-zhuang;ZHANG Hua;ZHANG Xiao-li;LU Ming;WANG Xiao-he

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

Screening of bacteriocin-producing lactic acid bacteria from Hetian yoghourt and characterization of the bacteriocin
WANG Dong-mei;LIU Fei;MA Cui-yun;CHEN Hong-zheng *

..............page:26-29

Optimization SPME conditions of volatiles in mango peel
HUANG Li;WEI Bao-yao *;TENG Jian-wen;XIA Ning

..............page:255-259

Protective effect of velvet antler against HCl-ethanol induced gastric mucosal lesions in mice
ZHAO Lei 1;JI Bao-ping 2*;WANG Cheng-tao 1

..............page:71-74

Microwave extraction process of extracellular polysaccharide in Isochrysis galbana
PU Yin-fang 1;WANG Chang-hai 2;SUN Ying-ying 1*

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

Effects of 1-MCP combined with high concentration carbon dioxide treatment on storage quality of Gongcheng persimmon during shelf life
LI Jiang-kuo 1;ZHANG Peng 1;LI Ye 2;CHEN Shao-hui 1;ZHANG Ping 1

..............page:36-40

Egg roll products determination of acid value
WU Ju-xian 1;2;HUANG He 1*;KUANG Yu 1;YANG Yu-xiu 1;DU Ping 2;LI Feng-xiao 2

..............page:292-294

Comparison of coating effects of three proteins films on the walnut lipid peroxidation
YAO Hui-fang;WU Shuang;LI Qi;JING Hao *

..............page:58-64,70

Determination of 2-amino-6-methylpyridine in Blakeslea trispora fermentation broth by HPLC-UV method
WAN Hong-gui;MIAO Ling-ling;WANG Wen-juan;ZHANG Bo;WANG Wen-jin;SHI Nan

..............page:295-297,304

Chemical composition and antioxidant activity of the volatile oil from the Artemisia rupestris L.
YAO Xiao-yun;CHAO Qun-fang *;CHEN Zhi-dan;YANG Bin-yin

..............page:213-217

Gel formation mechanism of surimi and research progress on new additives of enhancing gel properties of surimi
LI Yan-qing 1;2;KONG Bao-hua 1*;XIA Xiu-fang 1

..............page:140-144

Gene regulation to increase acetaldehyde and diacetyl production by lactic acid bacteria
DAN Tong;BAO Qiu-hua;MENG He;WANG Jun-guo;ZHANG He-ping *

..............page:75-79

Preparation and properties research on the microcapsules of PLA coated ethyl menthane carboxamide
WANG Jin-cheng;CHEN Si-hao;XU Zi-cheng;GUO Xi;JIN Ke

..............page:229-231,236

Functional properties of protein hydrolysates from bighead carp(Aristichthys nobilis) muscle as influenced by degree of hydrolysis
YUAN Xiao-qing;HU Yan

..............page:136-139,144

Effect on the heat pump drying process by the TVBN value of Aristichthys nobilis
GU Zhen;XU Gang;ZHANG Sen-wang;XU Jian-guo

..............page:96-99

Improving the nutritive value of cold-pressed rapeseed cake with microbes under solid-state formation
GUO Yan;ZHOU Hong-xiang *;QIU Shu-yi;LIU Lin

..............page:176-179,184

Combined microwave-airflow predrying and microwave-vacuum drying of melon slices
CUI Man-man;CUI Pan-jie;XIA Na;FENG Zuo-shan *

..............page:100-104

Research on extraction technology of plant protein from Flammulina velutipes feet
ZHENG Shu-yan;HOU Bo;SANG Lan;WU Su-rui;LIU Bei *

..............page:209-212,217

Enzymatic preparation of mannose-oligosaccharides
KANG Li-xin;ZHOU Yu-ling;MA Li-xin *

..............page:237-239

Antioxidant activities of oyster plasma and the purified protein
ZHANG Ze;GAO Shu-yue;CHENG Ji-long;YAN Shi-hui;LI Chong;LI Yu-ting;ZHANG Li *

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

tai lai gong si zai mei guo xin kai quan qiu shang wu yu shi pin chuang xin zhong xin xin zhong xin zhi zai cu jin he ke hu de quan fang wei he zuo , jia su te zhong shi pin pei liao chuang xin

..............page:43

Preparation of instant prawns using ultra high pressure
OU Shi-yi;LIANG Min-yi;HUANG Cai-huan;DUAN Han-ying;ZHOU Hua;WU Jian-zhong

..............page:150-152

The extract and determined of trimethylamine N-oxide in six sort aquatic animals
HUANG Guo-xia;LAI Chun-hua;LI Jun-sheng *;WEI Fu-wen;CHEN Yan-qi

..............page:305-307

Producing EPA from biodiesel-derived crude glycero
KONG Xiu-mei;WU Lei *

..............page:180-184

The plant chemical compound color fixative for Agaricus bisporus
WEI Shu-xin;WANG An-jian;TIAN Guang-rui;LI Jing

..............page:240-243,247

Extraction and properties of polysaccharide from chufa
WANG Zhong-he;WANG Jun;LI Jian-wen

..............page:196-198,205

The synergistic anti-aging effect of seabuckthorn and three wild berries
JIAO Yan 1;CHANG Ying 1;WANG Zhen-Yu 2

..............page:49-52

Analysis on muscular histological traits and meat tenderness of Yunnan Wuding chicken
ZHU Ren-jun 1;HUANG Qi-chao 1;TANG Zhen-rui 1;LIUXing-yong 1;SHI Zhen-xing 1;WANG Yan 1;WENZhong 2

..............page:128-130,135

sai mo fei xie xin chan pin liang xiang di 30 jie de guo guo ji hua gong zhuang bei zhan lan hui xin kuan thermo scientific nicolet is50 zhuang da sai mo fei fu li ye bian huan hong wai guang pu yi ping tai

..............page:34

Preparation of antihypertensive peptide from hydrolyzing peanut protein by immobilized alkaline protease
LU Xin 1;2;SUN Qiang 1;2;SONG Guo-hui 1;2;ZHANG Li-xia 1;2;LI Jing 1;HUANG Ji-nian 1;2*

..............page:166-171

Simultaneous determination of penicillion G and penicilloic acid in milk by UPLC-MS/MS
FENG Yue-chao;WANG Rong-yan;WANG Ying;FAN Xiao-jing;ZHANG Jing-hua *

..............page:301-304

Optimization of extraction method of the water-soluble proteins of barley and malt and construction of two-dimensional electrophoretic map
XIA Xian-feng 1;PIAOYong-zhe 2;SHEN Hai-ping 1;ZHAIMing-chang 1;CHENG Jian-guo 1;ZHAO Chang-xin 1*

..............page:260-264

2012 nian guo nei shi pin xing ye zhan lan hui hui xun

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

Optimization of enzyme assisted-extraction of brewer’s yeast polysaccharides using response surface methodology
YOU Qing-hong;YIN Xiu-lian

..............page:191-195

Effects of nutrient conditions on production of glutathione by S.cerevisiae
LIU Ping 1;ZHONG Xiang 2;WEN Shao-hong 1

..............page:9-11

Preparation of chitosan from waste mycelia
LI Hua 1;XUE Yong-liang 2

..............page:84-87

Preparation on the low-fat ice cream of pumpkin
MA Chuan-lan;CUI Hui-ling *

..............page:116-118