Food and Fermentation Industries 2010 Issue 3 Extraction of Soluble Protein from Jerusalem artichoke and Determination of Its Molecular Weight

Extraction of Soluble Protein from Jerusalem artichoke and Determination of Its Molecular Weight
Li Xueyan;Zhang Wei;Zhang Xiulan;Li Zhizhong

..............page:184-186

mei ri yan jiu ren yuan fa xian mu gua neng kang ai

..............page:79

Research on Premature Yeast Flocculation Factor from Malt
Shi Dianyu;Hu Liyuan;Qiu Ran

..............page:98-102

Key of the Secreted Organic Acid of Saccharomyces cerevisiae Under High Concentrition Sugar
Dong Xinfu1;Dong Liang1;Dong Chuanliang2;Miao Jun1;Han Dan1;Zhao Changxin11 2

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

tai lai yi x-pand r 683 zeng qiang qi su rong dian fen zhen rong

..............page:54

Isolating of High GGT-producing Strain and Optimizing of Enzyme Formation Conditions
Shuai Yuying;Zhang Tao;Jiang Bo;Mu Wanmeng

..............page:20-24

Isolation,Identification of a Thermophilic Bacterium Producing Xylose Isomerase and Optimization of Its Culture Conditions
Yin Yan;Zhang Bo

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

mei guo yin shi pin wu ran mei nian jing ji sun shi chao guo 1500 yi mei yuan

..............page:39

Structure and Biodegradability of Acid-etched Potato Starch
Miao Ming;Mu Wanmeng;Zhang Tao;Jiang Bo;Jin Zhengyu

..............page:10-14

Study on Solid-state Anaerobic Fermentation of Rapeseed Meal with Microorganism
Gao Dongyu1;Li Lmu1;Xu Fazhi1;Zhang Banghui2;Wu Shenghua31 2 3

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

Optimization Conditions of Transforming Trans-cinnamic Acid by Using Response Surface Analysis
Li Yanjun;Liu Fei;Yu Wei;Chen Guiguang;Liang Zhiqun

..............page:103-107

guan yu shen qing can jia pu lu lan tang fa jiao fei qi wu zhi zao you ji fei ji shu gui fan yu mi jia gong fu chan pin zong he li yong ji shu gui fan deng 5 xiang guo jia biao zhun he ju fen xing ye biao zhun qi cao de han

..............page:102

Preliminary Discussion on Submerged Fermentation in Vinegar Production with High Acidity
Yang Hailin;Qi Zhengliang;Zhang Ling ;Wang Wu

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

The Influence of Free Hydroxyl-radicals Oxidation on Whey Protein Gels Rheological Properties
Cui Xuhai

..............page:40-45

ru pin zhi liang an quan biao zhun 2010 nian gong bu jiang jia da jian ce pin ci

..............page:45

Study on Antioxidants from Penicillium Culture Solution
Wu Liangyin;Li Mei;Hou Gan;Huang Dinan

..............page:55-59

han guo ni gong bu jian kang gong neng shi pin fa an zhi xing ling xiu gai cao an

..............page:212

Microbiological Changes in Shrimp(Litopenaeus vannamei) of Various Packaging Conditions During Controlled Freezing-point Storage
Wang Liang;Zeng Mingyong;Dong Shiyuan;Liu Zunying;Zhao Yuanhui

..............page:196-201

The Effect of Trehalose Treatment on Postharvest White Hypsizygus Marmoreus Shelf-life During MAP Storage
Wang Juncheng;Wang Xin;Zhou Chunmei;Liu Baolin

..............page:202-206

Effects of Pulsed Electric Fields on Antioxidant Capacity of Milk
Zhang Sha1;Yang Ruijin2;Zhao Wei2;Liang Qi1;Wang Yanfang1 1 2

..............page:187-191

mei jiang xin jian li yong yu mi xin zhi zao xian wei su yi chun de gong chang

..............page:155

Effect of Glucose Concentration on L-tryptophan Fermentation by Escherichia coli
Cheng Likun1;Zhao Chunguang2;Huang Jing1;Xu Qingyang1;Xie Xixian1;Chen Ning11 2

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

Laccase Production by Ganoderma weberianum Fermentation and Its Decolorization Effect on Indigo Dye
Chen Qionghua1;2;Zhou Yuping2;Jiang Guijie1;Li Guangyu1;Cheng Huizhen2;Tian Changen1;21 2

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

Research on Freeze-drying of Lycopene Nano-microcapsules
Tang Ying;Gong Qiuyi;Qian Junqing;Guo Hui

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

efsa wei shi pin feng xian - li yi ping gu zhi nan zheng ji zi xun yi jian

..............page:30

Effects of Different Carbon Sources on Cellulase Production by Trichoderma reesei
Lv Xiong;Zhao Jing;Xia Liming

..............page:1-4

Determination of Piperine in the Flower,Young Fruit and Ripen Fruit of Pepper
Lin Xianzhe;Huang Xuesong

..............page:141-143

Study on Inhibition Effect of Three Natural Preservatives to Spoilage and Pathogenic Bacteria in Meat
Liu Shuliang1;Xia Jinghua1;Ye Jingsong1;Yang Yong1;Zhang Guojun21 2

..............page:46-50

Determination of the Total Flavonoids in Meat Product by a Three-wavelength Spectrophotometry
Wei Ligang1;Zhang Shengwan1;Qi Shangzhong3;Wu Juhua2;Zhang Chanjuan2;Hu Yonggang21 2 3

..............page:144-147

Effect of Staphylococcus condimenti on the Volatile Compounds of Cantonese Sausage
Wu Yantao1;2;Zhao Mouming1;Wu Na1;Sun Weizheng1;Cao Baosen2 1 2

..............page:151-155

yan jiu fa xian v_d shi mian yi xi bao si ling yuan

..............page:155

ri ben kai fa yong lv se wei zao sheng chan yi chun

..............page:150

Optimization of γ-PGA Fermentation Medium of Bacillus amyloliquefaciens by Response Surface Methodology
Li Wenjing1;Zhao Xiangying2;Tian Yanjun2;Zhang Jiaxiang2;Han Yanlei2;Liu Jianjun1;21 2

..............page:108-111,116

Study on the Flavor Formation and Influence Factors of Sour Meat
Yu Yanbo;Dai Xiaorong;Zhou Caiqiong

..............page:156-160

jiang nan da xue kai fa yan zhi bei kao zhuan yong zhi fang mei

..............page:191

Study the Effects of the Compound Coating Antistaling Agent Extracted from Syzygium aromaticum (L.) and Artemisiae argyi on the Storage Quality of Annona squamosa L. Fruits
Pan Xianhui2;Yang Yongli1;Guo Shoujun1;Ye Wenbin2;Lin Yanming1;Lin Xiaozhen1 1 2

..............page:207-212

The Study of the Affect of Irradiation for Provolone Cheese Quality
Jiang Ping1;Liu Huiping1;Xu Tao2;Tong Xinzhe11 2

..............page:192-195

Study on Freshness Index of Royal Jelly
Zhou Caiqiong;Luo Xueya

..............page:129-132,140

Effect on Taste Compounds Content of Pinctada martensii Enzymatic Hydrolyzate by Fermenting Mixed Cultures
Li Zhimin1;Ji Hongwu1;2;Wang Bo1;Zhang Chaohua1;2;Gao Jiaolong11 2

..............page:84-88

ou meng fa bu qu xiao shi pin biao qian 8 ge yun xu sheng cheng tiao li

..............page:212

zhong guo jiang yue ju quan qiu di qi da pu tao jiu xiao fei guo

..............page:183

Study on the Total Antioxidant Activity of Gouqi(Lycium barbarum) Pigment
Zhao Ping1;Wu Canjun1;Zhao Ying2;Zhang Yi1;Yang Mingfeng1;Qi Wenjing1;Guo Tao1;Gong Huiling11 2

..............page:60-64

Produce Isomaltooligosaccharides with High Concentration by Submerged Fermentation of Aspergillus niger CU-1
Zhang Yunkai;Liao Fuzhen;Shi Junlian;Li Wei;Guan Lizhong;Chen Guiguang;Liang Zhiqun

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

you ji shi pin xin biao shi you zhu ti sheng jin kou shi pin xing xiang

..............page:160

Optimization of β-mannanase Production by the Thermophilic Bacillus subtilis
Tang Luo;Tang Yanbin;Jiang Zhengqiang;Zhou Peng

..............page:15-19

Study on Extracting Mesona blumes Gum with Ultrasound and the Gel Property
Ma Xing;Liu Xiaoling;Lin Ying;Yin Xiuhua;Zhang Wencan

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

fda chi zi 3000 wan mei yuan yan zheng shi pin bao zhuang su liao an quan xing

..............page:171

Study on Effects of Electrolyzed Oxidizing Water on Reducing Pathogens Contamination on Seafoods
Shen Xiaosheng1;Yu Huijuan1;Tang Niaolin21 2

..............page:51-54

Yeast Immobilization Technologies Applied to Fuel Ethanol Production
Gao Peipei;Hu Chunkeng;Hong Mei;Gu Zhongfeng

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

Determination of Antioxidant Activity in 26 Plants by DPPH Method
Gou Mingyue;Liu Liang;Zhang Chunzhi

..............page:148-150

Study on the Column Separation Conditions of Procyanidins from Episperm of Tea(Camellia sinensis) Seeds
Dong Ruixia1;2;Li Lixiang11 2

..............page:179-183

Optimization of Microwave Extraction of Lycopene from Fresh Tomatoes with Response Surface Analysis
Tao Tingting;Qiu Weifen

..............page:172-178

Study on Nutrient and Metabolic Characteristics of an Aroma-increasing and Halophilic Yeast KS18
Huang Min;Zhan Xiaobei ;Zheng Zhiyong;Wu Jianrong;Zhang Limin

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

Study on Mobilization of Stored Reserves and Accumulation of γ-aminobutyric Acid in Foxtail Millet During Germination
Bai Qingyun1;2;Zeng Bo2;Gu Zhenxin2 1 2

..............page:65-69

Analysis of Aroma Components of Whole Banana Juice
Zhang Wencan;Lin Ying;Liu Xiaoling;Ma Xing

..............page:133-140

Study on Ultrasonic Continuous Countercurrent Extraction of Curcumin from Curcuma
Wang Shaojia;Cao Yanping;Wang Can

..............page:161-165

cai yong na mi ji shu ke ti gao sheng wu ran liao ti lian cui hua xiao lv

..............page:206

Study the Optimization on Puffing Process of Black Kerneled Rice by Response Surface Analysis
Zhan Wangtao1;2;Dong Haizhou1;Liu Xiao1;Liu Chuanfu1;Li Panpan11 2

..............page:93-97

Alkali Modification Extrusion and Its Effects on Wheat Components
Li Xiangyang1;Liu Xiao1 ;Dong Haizhou1;Zhang Ming1;Diao Enjie1;Wang Li21 2

..............page:89-92,97

da dou ji yin zu ce xu jin ru chong ci jie duan

..............page:206

fu jian nan ping chuang jian guo jia ji sheng wu chan ye ji di

..............page:147

Degumming Vegetable Ols by Membrane
Gu Yanlei;Ye Xingqian

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

nuo wei xin xin de mei chan pin ke shi xian wei su yi chun sheng chan cheng ben di yu 2 mei yuan / jia lun

..............page:59