Food Science and Technology 2015 Issue 1 Fermentation of banana resistant starch by bifidobacterium in vitro

Fermentation of banana resistant starch by bifidobacterium in vitro
PENG Zhen-fu;CHEN Qing-fa;BAI Yong-liang;YANG Gong-ming;College of Food Science;South China Agricultural University;

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shi jie wei sheng zu zhi fa bu zui xin jian kang shan shi jian yi
jia hai xian ; han jun hua ;

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Isolation and identification of strains in Tibetan kefir
DONG Jian;CHEN Li-jun;JIANG Tie-min;ZHANG Dong-dong;School of Biological Engineering;Dalian Polytechnic University;Beijing Sanyuan Foods Co.;Ltd.;

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Effect of surfactants on the degradation of β-cypermethrin by Bacillus licheniformis B-1
LIU Fang-fang;CHI Yuan-long;YU Zhi-qiang;HUANG Hao;JIA Dong-ying;YAO Kai;College of Light Industry and Food;Sichuan University;Normal College;Chengdu University;

..............page:10-13

you gou qi shi

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Effect of fish oil on gene expression of some subtypes of acid-sensing ion channels receptors in hippocampus of maternal rats and offspring rats
YUE Yin;YU Shi-ting;ZHANG Ji-wen;WANG Li-mei;LIU Zhi-guo;LIU Lie-ju;Department of Biology and Pharmaceutical Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;

..............page:14-18

ben kan qi shi

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Synthesis of phosphatidylserine catalyzed by phospholipases D from crude soybean lecithin degraded by high-temperature
DU Yang-ji;Guangdong Food Industry Institue;Guangdong Food Industry Public Laboratory;

..............page:19-23

Formula optimization and structure characterization ofκ-carrageenan-soy peptide edible films
LIU An-jun;LIU Cai-hong;MA Hong-yuan;CAO Jin-li;TENG An-guo;HU Ying-na;College of Food Science and Biotechnology;Tianjin University of Science and Technology;

..............page:26-29+35

Preservation effect of the treatment by using UV irradiation,whey protein coating and film packaging on egg
YAN Wen-jie;ZANG Bo-chao;LI Xing-min;College of Applied Arts and Sciences;Beijing Union University;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:30-35

Correlation between Xinyang black tea’s sensory quality and its chemical components
CHEN Yi;WANG Zhi-hui;GUO Gui-yi;Tea Department of Xinyang College of Agriculture and Forestry;Key Laboratory of Basic Research in Xinyang Tea Industry;University of Henan Province;Collaborative Innovation Center of Characteristic Agriculture and Forestry Industries in Dabie Mountain Area;

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

Research on quality characteristics of different groups of xanthoceras sorbifolia
CAO Yang;Institute of Grain;Oil and Food Inspection;

..............page:40-44

Eating quality comparison of six pomegranate cultivars in Zaozhuang Shandong
YANG Zi-jun;AN Guang-chi;SHI Ya-ping;QIAO Ruo-jin;LI Ji-shun;ZHANG Yong-gang;GUO Kai;YANG He-tong;Biology Institute of Shandong Academy of Sciences;Shandong Provincial Key Laboratory for Applied Microorganism;College of Food Science and Engineering;Shandong Agricultural University;Shizhong Fruit Service Station;Fruit Research Institute of Zaozhuang;

..............page:45-50

Juice brewing techniques of low-alcohol taro wine
ZHU Ying-lian;College of Food Science and Engineering;Qingdao Agricultural University;

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

Optimization of fermentation conditions and fermentation dynamics for purple sweet potato wine
LIU Hai-ying;XING Zi-yi;XUE Sha-sha;MA Ya-ru;School of Food and Biological Engineering;Xuchang University;School of Bioscience and Bioengineering;South China University of Technology;

..............page:54-58

The change of yacon tuber antioxidant compounds and antioxidant activity affected by storage temperature
HE Sen;ZHAO Sheng-lan;CUI Qian;LI Xue-fang;CAO Guan-hua;Yunnan University of Traditional Chinese Medicine;

..............page:59-62

The synergistic/non-synergistic effects different antioxidant components of persimmon fruits
LIU Tao;SUN Rong-rong;ZHAO Chun-ping;LI Chun-mei;Food Science Department;Huazhong Agriculture University;

..............page:63-67

Comparison of total phenolics, total flavonoids, DPPH among blueberry fermented wine, soaked wine and blueberry fruit
ZHANG Ling;ZUO Guang-lei;LIU Zi-ling;LYU Jia-ning;JIN Tie-yan;CAO Si-ming;Science College;Yanbian University;Agricultural College;Yanbian University;

..............page:68-72

Solubility comparison of egg yolk powder from different preparation methods
CHAI Ping-ping;BAO Lu-sheng;JIN Yang;PENG Yi-jiao;TAO Guo-qin;LYU Xiao-lian;TIAN Xu;GUO Hong;Beijing Academy of Food Sciences;

..............page:73-76

Optimization of explosion puffing drying process for navel orange at variable temperature and pressure difference by response surface methodology
GE Bang-guo;LIU Guang-peng;LIU Zhi-yong;HE Fa-tao;MA Chao;WU Mao-yu;Jinan Fruit Research Institute;All China Federation of Supply and Marketing Cooperatives;QING YUAN FOODS Co.;Ltd.;

..............page:77-84

Optimization of microwave-assisted hot air drying conditions of candied ginger slices
XU Yan-yang;ZHANG Fan;DU Ye;SONG Jia;CHEN Jia-li;College of Biological and Agricultural Engineering;Jilin University;

..............page:85-91

The process of fresh-cut Dioscorea opposita Thunb. cv. Tiegun by blanching using response surface methodology
WANG An-jian;GUO Yan-bo;LI Shun-feng;WEI Shu-xin;TIAN Guang-rui;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;

..............page:91-95

Effect of drying on the quality of egg gel
WEI Xiao-hong;FAN Kai;HE Jie;YAN Feng-wei;College of Life Science;Yangtze University;Jingchu Food Research and Development Center;Yangtze University;

..............page:96-100

zhong yao sheng ming

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Optimized experiment on technological parameters for vacuum freeze drying of ulva prolifera
SU Dan;LI Shu-jun;ZHAO Feng-min;CAO You-fu;DING Jin-feng;ZHANG Xiao-yan;Chinese Academy of Agricultural Mechanization Sciences;

..............page:101-107

Compound jam of Rosa st erilis S.D.shi formulation technology
LIU Fang-shu;ZHANG Yu;LUO Yu;DING Zhu-hong;School of Liquor & Food Engineering Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;Guizhou Research and Development Center of Medicinal and Edible Plant Resources;

..............page:107-111

Preparation of sulfated apple soluble dietary fibers by extrusion technology
QIU Yin-wan;CHEN Xue-feng;LIU Ning;College of Life science and Engineering;Shaanxi University of Science and Technology;

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

The development of product formulation for orange juice
LI Na;LIU Ying-ping;YOU Yi-na;WANG Rui;DENG Hong;MENG Yong-hong;GUO Yu-rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Tianshui Greatwall Fruit Juice & Beverage Group Compony Limited;Research Center of Apple Juice Processing and Engineering Technology in Gansu Province;

..............page:117-121

Stability of the current situation of brown milk drink
WANG Xiao-yan;JIANG Tao;East University of Heilongjiang;

..............page:122-124

The nutrition change rule of different month old of Bamei sheep and small tail Han sheep and their hybrid offspring
WANG De-bao;ZHAO Li-hua;ZHANG Hong-bo;TENG Ke;YUAN Qian;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:126-129

Screening on staphylococcus and the production performance in meat products
LIU Xia-wei;JIN Zhi-min;LUO Yu-long;DUAN Yan;WANG Bai-hui;JIN Ye;Inner Mongolia Agricultural University;Food Science and Engineering College;

..............page:130-133

Analysis of expression of calpastatin gene and its correlation with meat traits in bamei sheep
GUO Yue-ying;LIU Shu-jun;WANG Le;CHENG Hai-xing;ZHANG Jing;REN Ting;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;Special Advancing Office of Graziery;Urat Middle County;

..............page:134-139

Water content and shear force of Alashan Bactrian camel muscle meat
LIU Hui-yan;FANG Hai-tian;NA Wen-juan;FENG Deng-zhen;Agricultural College of Ningxia University;

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

The reason of actomyosin dissociation in meat and its relation with tenderness
WANG Dao-ying;BIAN Huan;SUN Chong;ZHANG Mu-han;DENG Shao-ying;XU Wei-min;LIU Fang;ZHU Yong-zhi;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;

..............page:145-148

Effect of replacing fat with pigskin protein on quality of Cantonese roast sausage
HUANG Zheng-fen;TENG Jian-wen;XIA Ning;HUANG Li;WEI Bao-yao;WANG Qin-zhi;College of Light Industry and Food Engineering;Guangxi University;

..............page:148-153

Detection of endpoint temperature for chicken and fish by differential scanning calorimetry
SUN Jing-xin;LIU Gong-ming;XU Xing-lian;HUANG Ming;FENG Yong-sheng;QIAO Chang-ming;College of Food Science and Engineering;Qingdao Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;Animal Husbandry and Veterinary Research Institute of Qingdao City;Zhucheng Waimao Co.;Ltd.;

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

Preparation on frozen coating fish steak and determination of oil content in coating
LIU Tie-ling;ZHANG Qian-qian;College of Food Science and Bioengineering;Tianjin Agriculture University;

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

Optimizing hydrolysis conditions of scallop brim by alkaline protease
ZHANG Chao;TANG Zhi-hong;ZHAO Zhen-jun;QIN Song;College of Life Science;Yantai University;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;

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

tou gao yao qiu

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Effects of partial substitution of wheat flour with whole pea flour on the texture of dough and cookie
WANG Zhe;LIU Jian-fu;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:168-171

Effect of trehalose and sodium stearoyl-2-lactylate on the bread quality
TENG Xiao-huan;ZHANG Yin-liang;HU Xiao-ming;WEN Yong-xian;Guangdong Industry Technical College;School of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:172-177

Influence of vacuum tempering on milling properties of wheat
WANG Hua-dong;WEN Ji-ping;WANG Da-yi;HU Yu-hua;School of Food Science and Technology;Henan University of Technology;

..............page:178-182

Processing technology of fresh purple potato noodles
PAN Dong-mei;CHEN Chao-qun;College of Food and Drug;Anhui Science and Technology University;

..............page:182-186

Production of fish noodle
YUAN Mei-lan;ZHAO Li;SU Wei;ZHANG Kai-ming;College of Life Science;Jiangxi Science and Technology Normal University;

..............page:187-190

Composition of fatty acids of several selected commercial nut products
CHEN Yi-peng;ZHENG Kai-hang;HE Ji-guo;LIANG Jian-fen;Beijing Key Laboratory of Functional Food from Plant Resources;College of Food Science& Nutritional Engineering;China Agricultural University;

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

Physicochemical properties and fatty acid composition of cashew nut oil
TAN Xin-yue;WANG Qing;ZHANG Chen-chen;DAI Yun-qing;LIANG Jian-fen;Beijing Key Laboratory of Functional Food from Plant Resources;College of Food Science &Nutrition Engineering;China Agricultural University;

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

Oil extracting process of dregs of Sacha inchi by aqueous enzymatic method
LIANG Zuan-hao;DU Bing;XIE Lan-hua;ZHANG Jia-yi;CHEN Jun;YANG Gong-ming;College of Food;South China Agricultural University;Pu’er Lianzhong Biological Resources Development Limited Company;

..............page:199-202+208

Iron(II)-binding of hydrochloric acid-treated wheat bran: influential factors and kinetics
WANG Zhong-he;WANG Jun;ZENG Yong-fang;YU Shu-juan;SUN Yuan-ming;CHEN Yan-ling;LI Qian-jia;Department of Biology;Hanshan Normal University;College of Light Industry and Food Sciences;South China University of Technology;College of Food Science;South China University of Agriculture;

..............page:203-208

Optimization hot water extraction process of polysaccharide from Hericium erinaceus for improving the yield of polysaccharide by response surface methodology
HE Fa-tao;LIU Guang-peng;ZHU Feng-tao;ZHAO Yan;WANG Juan;CHU Le;Jinan Fruit Research Institute;All China Federation of Supply and Marketing Cooperatives;Shandong Yingcai University;

..............page:210-215

Preparation of garlic polysaccharide and saponins by orthogonal design
SONG Xing-liang;LI Bing-bing;GAO Zhen-shen;College of Chemistry and Chemical Engineering;Linyi University;

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

Optimization of ultrasonic-assisted extraction process of Lycium Ruthenicum Murr polysaccharides by response surface methodology
CHEN Liang;ZHANG Wei;CHEN Yuan-tao;LI Xuan-ling;MA Fu-lin;Department of Chemistry;Qinghai Normal University;

..............page:220-227

Optimization of decolorization of Silybum marianum polysaccharides by macroporous resin
QIAN Dan-dan;LI Xin-hua;YANG Qiang;QI Xiao-jun;WANG Hai-na;Food Science College;Shenyang Agricultural University;

..............page:227-231

Application research of ethanol extracts of fig leaves on figs preservation
ZHANG He-liang;ZHAO Xiang-zhong;SONG Jun-mei;School of Food & Bio-engineering;Qilu University of Technology;

..............page:232-235

Effects of different fixing methods on dissolution rate of total flavones from Fagopyrum dibotrys leaves
ZENG Yan-rong;TANG Hong-min;College of Chemistry and Environmental Science;Guizhou Minzu University;Guizhou Institute of Ethnic Medicine;Guizhou Minzu University;

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

Optimization of cellulase hydrolysis extraction of total flavonoids from Radix Rehmanniae Preparata by response surface methodology
SHI Wei-mei;CHEN Jian-fu;WANG Miao-fei;WU Long-huo;AO Pan-pan;College of Pharmacy;Gannan Medical University;Zhangzhou Institute of Technology;Department of Food and Biology Engineering;Applied Technology Engineering Center of Fujian University for Further Processing and Safety of Agricultural Products;

..............page:240-245

Antioxidant activity of garlic peel extract
LI Ya-li;ZHANG Yun;ZHANG Jie;LIU Xiu-hua;ZHAO Dong-bao;Institute of Environmental and Analytical Sciences;College of Chemistry and Chemical Engineering;Henan University;Institute of Chemical Biology;Key Laboratory of Natural Medicine and Immune-engineering of Henan Province;Henan University;

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

Antioxidant activity of the flavoring substances of Buddleja officinalis Maxim. in San Du
YANG Zai-bo;HE Yin-ju;LIU Kang-lian;LUO Jun;MAO Hai-li;Department of Chemistry and Chemical Engineering;Qiannan Normal College for Nationalities;

..............page:250-252

Isolation, purification and chiral determination of3S,3’S-astaxanthin from Haematococcus pluvialis
LUO Qing-xin;LIU Xiao-juan;CAO Yong;LIU Xin;College of Food Science;South China Agricultural University;

..............page:253-257

Preparation of ACE inhibitory peptide by fermentation of potato protein
GAO Dan-dan;LI Hai-xia;QI Gao-zhan;College of Life Science and Engineering;Northwest University for Nationalities;

..............page:258-262

Extracting zein by ice acetic acid
OUYANG Xiao-yan;SUN Wu;MA Chao;WAN Duan-ji;WU Zheng-qi;College of Resource and Environment Engineering;Hubei University of Technology;College of Food and Pharmaceutical Engineering;Hubei University of Technology;

..............page:263-267

The antioxidant activities and the amino acid analysis of soybean protein hydrolysates
XU Ying-yi;WANG Xiao-jie;WU Hong-yan;SUN Tian-ying;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products;College of Heilongjiang Province;

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

Effects of microwave oxidation on scale inhibition properties of oxidized starch
WANG Ya-min;ZHANG Yan-ping;Food College of Jiangnan University;

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

Preparation and characterization of enzymatic modified taro starch by α-amylase
ZHOU Xu-qian;WANG Xiao-dan;LU Guo-quan;CHANG Yin-zi;College of Food and Agriculture;Zhejiang Forestry University;

..............page:277-282

Drying aids for processing mango powder by spray drying
XIN Ming;ZHANG E-zhen;HE Quan-guang;YANG Ren-gui;HUANG Zhen-yong;Institute of Agro-food Science & Technology;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;

..............page:282-286

The stability of curcumin
ZHENG Jun-hua;WANG Xiu-jun;WANG Li-fang;YANG Zhi-bo;WANG Ji-hui;College of Liquor Making & Food Engineering;Guizhou University;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy;

..............page:287-291

Inhibitory effect of tea polyphenols and metal ions on spoilage organisms and pathogens of meat origin
LIAO Chun-li;ZHOU Ya-wei;ZHOU Kai;SUN Ning-cong;HU Ji-yong;SUN Jie;College of Life Science and Engineering;Henan University of Urban Construction;College of Chemical and Material Engineering;Henan University of Urban Construction;

..............page:292-296

Application of directed vat set(DVS) on soybean yogurt
LIU Li-sha;PENG Yi-jiao;TIAN Xu;LYU Xiao-lian;YAN Qi-min;CHAI Ping-ping;JIN Yang;GUO Hong;Beijing Academy of Food Sciences/Beijing Food Research Institute;Beijing Er Shang Group Co.;Ltd.;

..............page:296-300

Maltodextrin replaces lard in Suzhou-style mooncake skin
LI Dong-xia;XU Jian-sheng;LI Yang;HU Hui;XU Yang;ZHU Yan-wei;Food Science Department;Suzhou Polytechnical Institute of Agriculture;

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

Progress of electronic nose system on agricultural products safety and quality identification and control in the logistics
LIU Shou-chun;ZHAO Chun-jiang;YANG Xin-ting;QIAN Jian-ping;ZHONG Sai-yi;National Engineering Research Center for Agricultural Product in Modern Logistics;National Engineering Research Center for Information Technology in Agriculture;College of Food Science and Technology;Guangdong Ocean University;

..............page:306-310

Ultra HPLC determination amino acids of okra
WEI Cong;WU Tao;WANG Feng-zhong;YANG Xiao-jun;College of Food and Pharmaceutics;Xinjiang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;

..............page:310-314

Raman spectroscopy to characterize the crystal structure of starch
LIU Yan-qi;HU Dan-dan;XU Ying;YANG Liu-zhi;LI Xue-hong;SHEN Rui-ling;School of Food Biological Engineering;Zhengzhou University of Light Industry;

..............page:315-318

Detection of oil saponification value based on infrared spectroscopy
XI Qi-hui;WU Wei;LAI Yan-fang;WANG Han-ying;DAI Lian-kui;Jiaxing Entry-Exit Inspection and Quarantine Bureau;Department of Control Science and Engneering;Zhejiang University;

..............page:319-322

Analysis of mineral elements and volatile chemical constituents in seed coat of Euryale ferox
CHEN De-yi;ZHU Xi-ping;ZHANG Chi;YUAN Huai-bo;College of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:322-326

Establishment of fingerprint model of sands wine by near-infrared spectrometry combined with gas chromatography
XU Rui;TAN Hong;HE Jin-lin;ZHANG Yun-yi;LI Qing;Guizhou University;Guizhou Academy of Analysis Test;

..............page:327-330

Luminol-KIO₄ chemiluminescence system determination of Sudan Ⅰ in food
GUO Guang-mei;College of Sciences;Hebei University of Science and Technology;

..............page:331-334

2015 nian guo nei shi pin xing ye zhan lan hui hui xun

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FOOD SCIENCE AND TECHNOLOGY

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