Food Science and Technology 2012 Issue 8 Extraction and antioxidant activity of the soluble protein from Lactobacillus rhamnosus broth

Extraction and antioxidant activity of the soluble protein from Lactobacillus rhamnosus broth
ZHANG Jing; WANG Dan; ZHANG Jing; WANG Yu-hua*

..............page:235-239

The optimum extraction technology of rosa rugosa and preparation of tea drink
MENG Yue-cheng; SHI Shuang-ni; CHEN Jie

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

shi pin ke ji za zhi she zhao pin qi shi

..............page:315

Preparation of limonene liposomes by ethanol injection method and its in vitro release
DING Bao-miao

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

Determination of chilli products of sudanⅠ,Ⅱ,Ⅲ,Ⅳ by UPLC-MS/MS
LIANG Gui-juan1; XIAO Yang1; WANG Wen-ping2*; SUN Di1

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

Processing technology of Macadamia nut biscuits
GUO Gang-jun1; HU Xiao-jing2; ZOU Jian-yun1; HUANG Ke-chang1

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

Processing technology of soybean dietary fiber vermicelli
ZHANG Juan1; LIN Jia-hui2; YANG Fang-ming1

..............page:152-157,161

Analysis on the active ingredients of lavender honey from Xinjiang province
PAN Liu1; ZHANG Qi1; MAO Xiu-li2; HUANG Jun-yi1;3*

..............page:70-74

The effects of sulfating Cantharellus cibarius polysaccharide on α-glucosidase activity
JIN Wen-juan; LU Xiao-xiang*

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

Effect on the cellular oxidative stress with HepG2 cellular model by AAPH of Rose hip
WEI Ying; ZHOU Feng; WU Wei; JI Bao-ping*

..............page:181-186

Application features of the frozen eggs
ZHAO Wei-gao1;2; LIU Wen-ying1;2; HAN Zhao-peng1;2; LU Xiao-ming1;2*

..............page:66-69,74

Rapid multi-element analysis of edible vegetable oils by high resolution inductively coupled plasma mass spectrometry
FU Liang1; TANG You-gen2; XIE Hua-lin2*

..............page:266-270,275

Optimal conditions of cellulase saccharification technology of litchi residue
SHENG Xiao-xiao1;2; ZHOU Ru-jin2*; TANG Yu-bin1; QIU Song-shan2

..............page:101-103,107

The anti-fatigue activity of fresh tissue culture seedling Grosvenor Momordica fruit
HE Chao-wen1; XIA Xing2; ZHU Xiao-yun1; HE Wei-ping1;3*; LIAO Lin-zhi2

..............page:75-78

Preliminary study of overall trade analysis of food and agricultural products exported to Japan for five years
NIE Xue-mei1; LI Li1; FANG En-hua2; WANG Wen-zhi1; BEI Jun1; GUO Wei1

..............page:305-307,313

The effect of fungi solid-state fermentation on nutritional constituents of buckwheat
LU Si; TIAN Bei; ZHAO Dan; YAO Shi-cong

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

Application of indigenous yeast strain in the wine making
LI Shuang-shi1; LI Bo1; LI Wen-lei1; WU Zhi-ming1; SU Ning2

..............page:87-91

Application of Schaal heat-resistant method in predicting the shelf life of flexible package flavor fish
LIU Jing-jing; ZHOU Ru-ru; WANG Xue-feng; HAN Yao-ping; DAI Yang-jun

..............page:129-133

Effect of temperature on physiology and quality of fresh-cut potato
LIU Zhan-li1; ZHANG Long1; WANG Xiang-you1*; GUO Na2

..............page:48-51

The critical techniques of Changshan-huyou tangelo fruitcake processing
XIA Qi-le; ZHANG Jun; YANG Ying; LU Sheng-min*; ZHOU Jin-yun

..............page:97-100

jing liang ( tian jin ) liang you chan ye yuan you zhi gong ye xiang mu tou ru yun ying yi qi gong cheng jian zhu mian ji 8 wan ping mi nian chu li da dou 120 wan dun sheng chan mao you 21 wan dun jing lian guan zhuang shi yong you 42 wan dun

..............page:4

Preparation of chito-oligosaccharide with degree of polymerization of 4 to 6 and its activity
YUAN Jian-ping1; LI Guo-hui2; WANG Shu-min1; GAO Yong-chuang1

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

Double orthogonal design to optimize multiplex PCR reaction system for detection of food-borne bacterial pathogens
WANG Ru-jing; WANG Yu; LI Ying-jun; ZHANG Xian-zhou; MA Xiao-yan; ZHANG Wei*

..............page:308-313

The determination of usnic acid by HPLC method in Xanthoria elegans and their antibacterial activity
Reyim Mamut1;2; Abdulla Abbas1;2*

..............page:216-219

Development of oats lamb sausage
DUAN Yan; YUAN Qian;SU Lin; JIN Ye*

..............page:118-120

Antimicrobial and preservation activity of four kinds of medicinal plant extracts
CHEN Li-feng; CHEN Ting; FANG Zhi-jia; ZHAO Min; HUANG Zhi-wei*

..............page:259-263

Response surface methodology to optimize the extraction process of seeds lectin of Tephrosia Vogelii
QIU Yuan-xin; MA Yong-quan; YU Xin*

..............page:196-199

ben kan qi shi

..............page:7

hai nuo wei pureline zi wai xian xi lie : shi pin yin liao he pi jiu xing ye li xiang zhi xuan

..............page:133

The analysis and evaluation of rongalit fast detection kits
SHI Hai-ying1; JIANG Jie2; ZHAI Hong-jie3; HOU Cai-yun1*; SONG Zi-ming1; JIN Jiang-yu1

..............page:290-292

The application of ultra-high pressure technology in fresh peach juice preparation
LI Can-ming1; HE Li1; XU Hong-gao1; GAO Yan-xiang1;2; LI Shao-zhen1*

..............page:83-86,91

Effect of soybean protein hydrolysates on promotion of Streptococcus thermophilus
ZHI Xiao; TIAN Xiao-yu; TIAN Hui; HUO Gui-cheng*

..............page:13-17

sai mo fei xin yi dai orbitrap xi lie chan pin wang zhan quan xin shang xian

..............page:4

Separate and identify the yeast in the naturally fermented paste of pancakes
MA Tao1;2; WANG Bo1

..............page:32-35,39

Antioxidant activity of different extract parts of the fruit of Reevesia glaucophylla Hsue
ZHONG Xue-lian1; LUO Heng-ming1; YANG Zai-bo1; GUO Zhi-you2

..............page:232-234

Quantitative analysis of bisphenol A in milk samples by HPLC
TIAN Hong-zhe1; XU Jing2

..............page:286-289

SPME-GC-MS analysis of flavor components in hot pepper sauce of various fermentation ways
ZHONG Yan-qing; XIA Yan-bin

..............page:271-275

Homogenate extraction process of theaflavins from black tea
ZHU Xing-yi1; GU Yan-zhi1; XIE Jie1; WANG Ping1; GUO Qiao-feng2

..............page:189-192

you gou qi shi

..............page:165

Antioxidant activities and free radical scavenging of black rice anthocyanin capsule
LIANG Yin-ku1;2;3; WANG Qi1; LI Xin-sheng1;2;3

..............page:243-246

Effects of methyl jasmonate treatment on membrane-lipid peroxidation in bunch abscission zone and fruit abscission in postharvest grape berries
WANG Kai-tuo1; ZHENG Yong-hua2

..............page:42-47,51

Production of γ-decalactone by Yarrowia lipolytica recombinant strain
DING Yong-zhi; GUO Yan-qiong; DU Shan; SONG Huan-lu*

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

zhong yao sheng ming

..............page:17

Extraction of fish oil from tuna scraps by dual enzymatic hydrolysis
ZHANG Hua-dan1; YU Hui1; CHEN Xiao-e1; GUO Wei-ping2; FANG Xu-bo1*

..............page:125-129

Effect of pretreatment of CO₂-cold seawater on the microbial, chemical and sensory characteristics of Pacific white shrimp
ZHANG Sha-sha; LIU Shu-lai; DING Yu-ting*

..............page:62-66

Comparative on content of chlorogenic acid and bacteriostasis of extracts from different parts of polyploid and diploid Honeysuckle
LI Li1; SUN Jing2

..............page:225-227,231

tou gao yao qiu

..............page:314

GUANGZHOU WEIYE FOOD MACHINERY CO.,LTD

..............page:317

an zuo gong si liang xiang di shi si jie guo ji gu wu ke ji yu mian bao da hui

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

Fermentation technology of purple potato and wolfberry yogurt
LIU Li-yuan; GUO Ran; PAN Juan; ZHANG Hai-lian

..............page:104-107

Effects of vacuum, pulsed vacuum and ultrasound on osmotic dehydration of mangoes
ZOU Ke-jian; TENG Jian-wen; WEI Bao-yao*; HUANG Li; WANG Qin-zhi

..............page:79-82

Stability investigation of different crocins
CAI Shi-ning1; CHEN Yang2*

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

Uncertainty analysis of determination of flumorph in fruit by dispersive solid phase extraction and HPLC
SHAO Hua; HUANG Yu-ting; JIN Mao-jun; JIN Fen; WANG Jing; LI Ying

..............page:293-296,300

Extraction technology and stability of pigment from Polyporus umbellatus
CHEN Li-yun; MA Ya-juan

..............page:193-196

Screening of potential bile salt hydrolase activity of lactobacilli and analysis of some influence factors on activity of BSH
WANG Jun-guo; BAO Qiu-hua; CHEN Yong-fu; LIU Wen-jun; DAN Tong; ZHANG He-ping*

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

Effect on determination of Chromium content in candy by different preparation
HOU Xiao-dong; LI Ting*

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

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

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

xiao jiang cai shang da zhan hui , ming you chan pin yin ling xing ye fa zhan xin qi dian

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

Dynamic-microwave extraction of Aquilaria oil in pilot experiment scale
CHEN Zhi-xiong; FAN Ya-ming*; HE Zhi-zhou; YUAN Guan-fu; WU Hua-xing; CHEN Yi-sha; CHEN Yong-heng

..............page:200-203

huan ying ding yue 2012 nian shi pin ke ji

..............page:40

Optimization of fermentation conditions of carotenoids by Sporidiobolus pararoseus WZ012
WEI Hua; WEI Chun; WANG Zhao*

..............page:22-26,31

The current progress and prospect of the amino acids as oral nutrition
ZHAO Li-qing1; FANG Jia-mao2; XIAO Xiang-dong3; CHEN Wei-bin2; SUN Zhi-hao4

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

The spawn culture conditions for fermentation preparation of dextran
LAN Ping1; LI Xiao-hui2; LIANG Ming-zheng1; LAN Li-hong1; LIAO An-ping1*

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

Evaluation of the anticancer activity on prostate by low molecular weight citrus pectin
LU Sheng-min1; YIN Ying1;2; CHEN Jian-bing1; XIA Qi-le1; ZHANG Jun1

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

Antibacterial and immune activity of petroleum ether extract phase from the Sargassum kjellmanianu
LI Li1; QU Yan2; CAO Wu-bo3; MA Wei-wei1; ZHOU Ge-fei1*

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

Preparation on the no-sugar health rice milk beverage
GAO Yun1; ZHENG Feng-jie2; HE Na1; MU Ming-feng1; GONG Guan1

..............page:143-147

Effect of Ohmic heating on the quality of whole pork meat
MIAO Jing; XIE Li; HU Wen-juan; LIU Yi; LI Xing-min; DAI Rui-tong*

..............page:121-124

Preparation of enzymatic degradation of bagasse enzymatic properties of xylooligosaccharides
LI Yan; CAO Dong-xu; LI Yin-chu

..............page:176-180

Method in quality evaluation of empty-inside noodles
XU Mu-dan1; LIN Juan1*; CHEN Jun-zhi1; ZHANG Song-bai2

..............page:158-161

Influence of extraction process on the physicochemical properties of sweet potato pectin
GUO Zu-feng; LIANG Xin-hong; SUN Jun-liang*; TANG Yu; LI Yuan-zhao

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

Determination of heavy metal elements in jelly food by inductively coupled plasma optical emission spectrometry
XIE Hua-lin1; ZHOU Xue-zhong2

..............page:276-278,282

Antioxidative and antimicrobial activities of Polygonum multiflorum Thunb. in vitro
ZHANG Mian-song1; LIU Xin2; MENG Xiu-mei2; JIA Ai-rong2; ZHANG Yong-gang1; XIA Xue-kui1; YUAN Wen-peng2; LIU Chang-heng2*

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

Effect of package types on Agaricus bisporus during shelf-life
WANG Bu-jiang

..............page:57-61

Extract and activity of medicago sative esterase
WANG Ya-fei; ZHANG Jin-yan

..............page:173-175,180

Mutagenesis breeding of Actinobacillus succinogenes for aciduric and high-producing
WANG Dan; ZHANG Jing; ZHANG Jing; WANG Yu-hua*

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

Fed batch fermentation kinetic models for nattokinase by Bacillus natto
CAO Xin-jie1; ZHU Long-bao2; TAO Yu-gui2

..............page:36-39

Post-harvested forcing technique of chicory root
ZHAO Cong-zhi; TANG Xia

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

Content analysis of the flavonoid, polyphenols and water-extracts in Kunlun mountain’s chrysanthemum
WU Ying1;2; LIU Tian-zhi3; YUAN Shou-liang1*

..............page:186-188,192

Enzymolysis technology optimization on the extraction of collagen from Greenland halibut skin
WANG Cai-li1; LIU Cong-li1; GUO Xiao-hua2; YUAN De-shun2; TENG Yu1*

..............page:240-242,246

The correlation of particle size distribution and properties of wheat flour from different systems
LIU Li1; ZHAO Kun1; AN Hong-zhou1*; LI Pan-xin2; LI Zhi-gang2

..............page:140-142,147

Validation on quality of frying oil by high-performance liquid chromatography
YUAN Mei-juan; XUE Wen-tong

..............page:283-285,289

Comparison of the extracted effect of 15 extracted liquids on 3 alkali orange dyestuffs in chili powder
LI Hong-yan; ZHANG Dong-lei; HUANG Li-ying; CHEN Xiao-zhen

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

The copigmentation of pigment in black glutinous corncob with organic acids
SHENG Wei; XUE Jian-ping; GAO Xiang; DENG Lei

..............page:255-258,263

The effect of complex coating on fresh keeping of strawberry
NIE Ling-hong; HUANG Ying-ying

..............page:52-56,61

Sensory evaluation analysis of 12 varieties of grains and mixed grains
CHEN Jing1; LIU Hong2; SHEN Qun1*

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