Food and Fermentation Industries 2008 Issue 4 Antimicrobial and Antioxidant Activity of Garlic Extraction on Chilled Meat

Antimicrobial and Antioxidant Activity of Garlic Extraction on Chilled Meat
Chen Hongsheng;Kong Baohua;Diao Jingjing

..............page:131-136

Effects of Different Packaging Process on the Freezing Qualities of Ctenopharyngodon idellus C. et V Fillets during Frozen Storage
Zhu Zhiwei;Li Biansheng;Ruan Zheng;Meng Mingyan

..............page:137-141

Effect of Chitosan Coating with Nano-CaCO3 Appendix on Postharvest Quality and Physiology of Loquat Fruits
Xu Xiaoling;Mei Andai;Luo Zisheng;Xu Tingqiao;Xie Jing

..............page:142-145

Simultaneous Determination of Thiobencarb, Propargite and Furathiocarb Residues in eel by GC-MS
Lu Shengyu;Li Jie;Liu Zhengcai;Yang Fang;Yu Kongjie

..............page:128-130

A New Method for Activity Assay of ε-poly-L-Lys-degrading Enzyme
Zhao Ying;Jia Shiru;Tan Zhilei;Yuan Guodong

..............page:125-127,130

Disquisitive Development about Stability of Lycopene and Lycopene Products
Zhang Xiaoli;Liu Honghai;Zhang Xibo;HuJinheng

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

Study of Microbiological Risk Assessment in Agriculture-products
wang di ; cheng yong you ; yang shu ming ; yu hong xia

..............page:118-121

The Effects of Buckwheat and Rhizoma gastrodiae on the Submerged Culture of Grifola frondosa
Zhao Liang;Zhang Dawei;Wu Tianxiang

..............page:115-117

Study on Preteatment of Crop Straw
Li Xudong;Wang Xia

..............page:111-114

Studies on the Coagulating Properties of Tenebrio Molitor Slurry
Ma Yong;Zhao Dajun

..............page:108-110

Study on the Process Conditions of Polypeptides Preparation from the Discarded Brewers Yeast by Enzymatic Hydrolyzation
Wu Xinying;Qiu Shuyi;Ling Xiumei

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

Effect of Freeze-drying and Hot Air-drying on the Pesticide Residues in Spinach
Yuan Yuwei;Wang Jing;Lin Huan;Ye Zhihua

..............page:99-103

Preparation of Combined Emulsifier Powder by Extrusion and Its Application in Cakes
Yu Bin;Ma Xiaojun;Jiang Peiyan;Geng Min;Li Lisha

..............page:95-98

Study on Intestinal Health Complex of Konjac Glucomannan and Stachyose
Yu Chaozhou;Li Jianke;Wu Xiaoxia

..............page:90-94

The study on Preparation of Chick Sternal Cartilage Powder
Lu Xueqin;Xu Shiying

..............page:84-89

The Preparation of Instant Arrowhead Powder Using Enzyme Hydrolysis Processing
Wang Suya;Liu Changpeng;Yang Yuling;Lin Degui

..............page:80-83,89

Studies on Fermentation Conditions of Erythritol Produced by Torulopsis sp. ERY237
Dong Haizhou;Ye Xian;Hou Hanxue;Qiu Lizhong;Wang Xigong

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

Bio-detoxification Optimization for Gossypol in Cottonseed Meal by Method of Response Surface Analysis
He Tao;Teng Da;Zhang Haujun;Wu Shugeng;Qi Guanghai;Wang Jianhua

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

Sturdy on Production of High-activity Dietary Fiber from Soybean Dregs in Neurospora crassa
Tu Zongcai;Lin Derong;Liu Chengmei;Liu Guangxian;Li Peng;Zheng Ming;Jiang Guozhong

..............page:68-70

Decoloration of the Succinic Acid Fermentation Broth
Sun Chao;Zheng Pu;Sun Zhihao

..............page:1-6

The Studying of Bioconversion of Lovastatin into Wuxistatin by Amycolatopsis sp. ST2710
Wang Fang;Zhuge Bin;Fang Huiying;Rao Zhiming;Shen Wei;Zhuge Jian

..............page:7-10

Isolation and Identification of a Bacterial strain G20 Capable of β-aminopropionitrile Bioconversion into β-alanine
Liang Luyi;Jin Shaojun;Xu Jianmiao;Zheng Yuguo;Shen Yinchu

..............page:11-15,20

Biosynthesis of Adenosine 5'-Triphosphate by Using Sodium Alginate-gelatin Immobilized Yeast Cells
Zhang Guorui;Lei Aizu;Tong Zhangfa

..............page:16-20

Isolation and Identification of Inhibitory Peptides for Angiotensin Converting Enzyme in Casein Non-phosphopeptides
Zhao Yiming;Wang Zhang;Xu Shiying;Zhang Wenbin

..............page:21-24

Ultrasound-assisted Technology for Producing Porous Starch by Enzyme Hydrolysis
Wu Yun;Lv Zhen;Du Xianfeng

..............page:25-30

Study on Enhancing Liquefaction of Maize Starch by Mechanical Activation
Hu Huayu;Huang Zuqiang;Tong Zhangfa;Yuan Jianwei

..............page:31-35

Study on Physical-chemical Properties of Buckwheat Starch
Gu Juan;Hong Yan;Gu Zhengbiao

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

Study on the Properties of Modified Waxy Maize Starch
Bian Kejun;Zhang Yanping

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

Study on Pasting Properties of Different Starches and Hydroxypropyl Starches
Sun Huimin;Geng Min;Yuan Bo;Ma Xiaojun

..............page:44-48

Study on Antioxidant Activity of Rice Bran Peptide in vitro Chemisimulant System
Zhang Qiang;Wang Songhua;Sun Yujun;Feng Fuchun

..............page:49-51,55

Fatty Acid Composition of Rachycentron canadum Linnaeus Head, Skin and Gut and Nutrition Value of Theirs Enzymolytic Protein Powders
Yang Ping;Hong Penzhi;Liu Shucheng;Zhang Jinbo;Ji Hongwu;Zhang Chaohua

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

Study on Scavenging Activity to Radicals by Different Polymerization Degree of Xylo-oligosaccharides
Ding Su;Shi Yonghui;Wang Haisong;Le Guowei;Chen Huangnv;Yuan Xin;Bao Yang

..............page:56-59

Study on Free Radical Scavenging Activity of Enzymatic Hydrolysate of Ar-gopecten irradians Edible Part
Zhang Yijiang;Cao Wenhong;Bi Chunbo

..............page:60-63

The Study on the Acylation of 3-n-butylphthalide Catalyzed by Lipase
He Laping;Sun Jiong;Xu Yan;Sun Zhihao

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

Air Modified Packaging of Fresh Strawberry
Wang Yuecui;Teng Lijun;Yang Chuanmin;Guo Yuhua;Huang Zhen

..............page:146-149

Production the Base of Milk Flavor by Lipase Hydrolysis
Yu Tiemei;Xu Xun;Wang Yonghua;Yang Bo;Zhang Shuihua

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

Study and Development of Soybean Protein Yoghourt
Zheng Lihong;Zhang Jiancai;Li Chunhua;Liang Jianlan

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

The Study of the Free Fatty Acid Change During Flavor Base Ham Processing
Wang Sanli;Huan Yanjun;Zhang Guonong

..............page:159-161,166

Study on the Process of Frozen Balsam Pear with Chicken
Rui Hanming;Guo Kai;Li Xiaorong

..............page:162-166

Studies on Fermentation State of Traditional Xiangxi Sour Meat and Effect of Nisin on It's Preservation
Huang Qun;Ma Chengjin;Ouyang Yuzhu;Zhang Yongkang

..............page:167-170

The Construction of Starter Cultures for Rugao Ham
Jiang Yunsheng;Wang Zhijun;Pan Ming;Xue Dangchen;Xi Jun;Ding Yong

..............page:171-174

The Effect of Addis Enzyme on the Flavor of Rapid Cured-meat
Yan Wenjie;Li Xingmin;He Liqian;An Yuan;Gu Shi

..............page:175-177

zheng ce fa gui biao zhun

..............page:6,35,67

xing ye dong tai

..............page:10,43,79,114,145,153,158,170,177

shi chang dong tai

..............page:48,98,141

hui xun

..............page:136,149,158