Food Science 2002 Issue 12 Synthesis of Perfume Fructone under Microwave Irradiation and Phase Transfer Catalysis

Synthesis of Perfume Fructone under Microwave Irradiation and Phase Transfer Catalysis
liu xiao geng ; chen mei mei ; chen you sheng ; wen shi he

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

The Study of the Mechanism of the Hovenia Dulcis Thunb on Alcohol Metabolism
ren fa zheng ; luo yun bo ; jiang zuo li

..............page:58-60

Influence of Microwave Desiccation on Effective Components of Ginkgo Biloba Leaves
ju xing rong ; wang hai feng

..............page:56-58

Preparing and Revival of the Phaffia Rhodozyme Protoplasm
wang dian fu ; ma li dan ; meng xian jun ; wang dong ming

..............page:52-55

Influence of Annealing Treatment on Glass Transition Temperature
li yun fei ; song li hua ; tang zuo

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

Study on the Retrogradation Kinetics of Starch Pastes
zhao si ming ; xiong shan bai ; yu lan zuo

..............page:46-49

Studies on the Immobilized Multimicrobe Culture and the Organic Acid-producing
liu yong jun ; jia jing fen ; zhang ai ning ; deng xiao chen

..............page:42-45

Nutritious Flavoring Food - Study of Yeast Extractant
song lian jun ; peng xiang zhen ; liu chuan yun

..............page:39-42

Study on Optimal Extraction of Oolong Tea Polysaccharides
ni de jiang ; xie bi jun ; song chun he

..............page:35-39

Research on Microwave Extraction and Stability of the Natural Yellow Pigment in the Peanut Coat
lin qi ; wei lin hai

..............page:32-35

Study on Extraction Autoxidation and Purification Oxymyoglobin from Pork Muscle
sun jing xin ; zhou guang hong ; xu xing lian ; ye wei hua

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

Study on Isolation and Chenical Compositions of Soluble Dietary Fiber in Beer's Spent Grains
wang jin hua ; zhang sheng hua

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

Study on the Optimum Conditions for Releasing Cholesterol from the Cholesterol Inclusion Compound in β-Cyclodextrin
xiao zhi jian ; cui jian yun ; lu hong jun ; wang yu

..............page:67-70

Technology Study on Leaching Flavanoids from Ginkgo Extocarp
li chun mei ; he jing ren ; du hong xiang ; xie bi jun

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

Study on Production Technology of Red Dry Wine of Jujube
he dong qin ; zhang wei

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

Production Process of Fermentative Beverage of Se - Rich Flammulina Vel utipes
hu guo yuan ; li wei wei ; ye chao dong

..............page:77-80

Study on Effect of Free Nitrogen Source in Waste Brewing Yeast on Apple Wine Fermentation
sun hai xiang ; yin zhuo rong ; miao yan lin

..............page:80-83

Research on Extraction of Treeberry Juice by Enzyme
bi jin feng ; wei bao dong

..............page:83-85

Research on the Extraction of the Purple Pigment from Ribes Janczew Kiiporjark and Its Stability Assay
ma mu ti ku er ban

..............page:85-87

Study on the Tomato Soft Sweets Processing Technology
xiao chun ling

..............page:88-90

Study on the Preparation of Rice Bran Nutritional Food by Enzymic Hydrolysis
yan mei rong ; ju xing rong ; gu hua xiao ; ma yun ; huang zu shen

..............page:90-92

Development of Candied Bean
zhu guo qing

..............page:92-94

Determination of Toxic Components-Ginkgolic Acids in Leaves of Ginkgo Biloba Collected within Different Vegetative Periods
wu xiang yang ; yang liu qing ; chen jun

..............page:94-97

Extraction Study on Aroma Compounds of Bacteria - fermented Soybean
yu ai nong ; yang chun hai ; tan zhi dou ; han kun lun

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

HPLC-MS Assay Study on Determination of Defatted Soybean Saponin V of Group B
tian jing ; di bin ; xu long quan

..............page:101-103

Determination of Calcium Ion in Drinks by Ion Selective Electrode Method
yao chang bin ; jing li jie ; zhang jing ; han fu cheng ; zhang yun tao

..............page:103-105

Study on Assay of γ-Linolenic Acid of Myocastol Coypus by AgNO3-TLC and HPLC
mo xiang tao ; shi hong juan ; chen yu ; li xiang zhong ; xie wei an ; xia li qiu ; xu li gui

..............page:105-109

Catechin Determination Study in Green Teas by Three Wavelength Spectrophotometry
hou dong yan ; hui rui hua ; guan chong xin ; liu xiao zuo

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

Effects of Abseisic Acid, Ethylene and Gibberellic Acid on the Qualities of Excised Pea Seedlings (Pisum Sativum L.)
liu zun ying ; jiang wei bo ; feng shuang qing

..............page:112-113

Study of Chilled Pork Preserving Package by MAP
zhang jian hao ; hu fei jie ; yang xia ; liu yuan ; xu xing lian

..............page:114-117

Antioxidant Furofuran Lignans Identified from Chinese Propolis
cui gui you ; duan hai ; ji li lian

..............page:117-120

In Vitro Antioxidative Effect of Forsythia Leaves' Infusion Tea
yang jian xiong ; zhu shu yun ; li fa rong

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

Studies on Extraction of Edible Gum from Fenugreek Seeds and Reduction Effect of Hyperglycemia
jiang jian xin ; an zuo nan ; zhu li wei ; zhang wei ming ; xu jia sheng

..............page:123-125

Review on Processes Couplings in Food Engineering and Bioengineering
zhou ru jin ; ning zheng xiang ; song xian liang

..............page:125-128

Structure and Technofuntional Properties of Protein-Polysaccharide Complexes
jiang yuan rong ; zhang zuo ; yao hui yuan

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

A Research Review on Lactoferritin
cao yang ; bao yong ming ; an li jia ; gao hua ying

..............page:132-138

Study on HACCP Application of Soymilk Processing
kong shu jing ; ma yong qiang ; duan shan hai

..............page:139-141

Review of Research Methods on Plant Glycoconjugates
zhu ke xue ; zhou hui ming ; guo xiao na

..............page:141-145

The Safety Study on Genetic Engineering and Genetically Modified Food
chen you rong ; wang hua

..............page:145-149

Utilization of the Electrical Characteristics of Food Molecules and Atoms in Food Processing
zheng liang ; lu xiao li

..............page:149-152

The Method of Improving the Content and Colour of Carotenoids in Carrot Juice Concentrate
jie wei yu ; ding chen

..............page:152-154

shi pin ke xue 2002 nian zong mu lu

..............page:155-163

Tocopherols and Oil Quality Affected by Microwave Heating of Grapeseeds
liang jun

..............page:23-27