Food and Fermentation Industries 2011 Issue 8 Research on the Delicious Enzymatic Hydrolysis of Small Miscellaneous Fish by the Enzyme of Animal Protein

Research on the Delicious Enzymatic Hydrolysis of Small Miscellaneous Fish by the Enzyme of Animal Protein
Dai Zhi-yuan;Guo Rui;Zhang Yan-ping;Wang Hong-hai

..............page:71-75

mei ke xue jia fa xian tian ran bao xian ji bi xin ke jiang shi wu bao zhi qi yan zhi shu nian

..............page:10

Oxidative Cross-linking of Skimmed Milk and Its Effects on the Rheology of the Prepared Set-yoghurt
Wen Yan1;Zhang Ying-hua1;2;Zhao Xin-huai1;2 1 2

..............page:11-15

Comparison of Hydrolysis Characteristics on Pinctada Martensi Proteins Between a Crude Protease Extract from Aspergillus oryzae and Commercial Proteases
Xia Ke-sheng;Zhao Mou-ming;Liu Jia-ming;Cui Chun

..............page:81-85

Comparison of Ultra-High Pressure and Heat Treatment on Rheological Property of Pitaya Juice
Yan Yong-qiang;Li Wei;Liu Juan;Li Bian-sheng;Ruan Zheng

..............page:190-194

2011 nian guo ji an ji suan chan ye chuang xin yu lian meng fa zhan gao feng lun tan ji jiang zhao kai

..............page:15

Prebiotics and Growth Factors Precipitate of Lactobacillus rhamnosus Fermented Cattlebone for Calcium Transformation
Tang Ying-ying;Luo Ai-ping;Yin Yan-yang;Wang Long-fei;Zhang Xiao-yong

..............page:95-99

The Environmental Impact and Utilization of Wastewater from Potato Starch Industry
Liu Ling;Cui Ming-xue;Wu Na;Zou Ming;Li Hong

..............page:131-135

Determination of Food Color of Basic Orange Ⅱ and Basic Flavine O in Bean Products by LC-MS/MS
Lu Xiao-rui;Shen Hong

..............page:166-169

Stabilize the Cultural Conditions of Aureobasidium pullulans by Dialysis Cultivation
Liu Chang1;Tong Qun-yi1;2 1 2

..............page:61-65

Preliminary Study on Anaerobic Fermentation of Succinic Acid from Soybean Meal by Actinobacillus succinogenes NJ113
Zheng Xiao-yu;Li Jian;Fang Xiao-jiang;Chen Ke-quan;Xi Yong-lan;Jiang Min

..............page:1-5

Effect of 1-Methylcyclopropene and Vacuum Packaging on Crispiness-keeping in Room Temperature of Incomplete De-astringency Mopan persimmon
Kou Wen-li1;Li Jiang-kuo2;Zhang Peng2;Zhang Ping2;Nong Shao-zhuang1 1 2

..............page:213-217

Determination of Bisphenol a Diglycidyl Ether(BADGE),Novolac Glycidyl Ethers(NOGE) and Its Derivatives in Canned Fish and Meat by Ultra-performance Liquid Chromatography with Tandem Mass Spectrometry
Lin Sai-jun1;Chen Si2;Xue Ming3;Zhang Hong2 1 2 3

..............page:155-160

The Effect of Modified Protein on Gelatinization Property of Wheat by Total Reflection Fourier Transform Infrared Spectrometry
Fan Da-ming1;Chen Wei1;Pang Ke2;Tang Shuai-kun1;Gu Xiao-hong1; Zhao Jian-xin1;Zhang Hao1 1 2

..............page:26-31

The Research Progresses on the Production of Lovastatin by the Liquid Fermentation
Song Hong-ping;Li Mei;Feng Lin;An Xiao-juan;Li Shi-weng

..............page:136-141

Production of Pickle Starter by Bioreactor Coupled with Micro-filtration Membrane
Cui Shu-mao;Dong Ying;Guo Qin

..............page:66-70

Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken
Yuan Rui-sheng;Zhang Jia;Wang Xiu-jiang;Li Fei-yan;Feng Xiao-hui;Luo Xin

..............page:184-189

Study on the Effcet of BEKAPLUS FS on Yogurt Quality
Wang Shao-wu1;Liu Yan2;Li Yong-jun3;Li Ai-hua3123

..............page:222-225

2011 ya tai shi pin yin liao ke ji gao ceng lun tan

..............page:80

Cloning,Expression,Purification and Characterization of D-Tagatose-3-Epimerase from Clostridium scindens ATCC 35704
Xing Qing-chao1;Mu Wan-meng1;Jiang Bo1;Zhou Liu-ming2;Zhang Tao1 1 2

..............page:6-10

Study on Improving the Water Absorption Capacity of Soybean Protein Isolate by Acidic Deamination
Jiang Hong1;2;Chi Yu-jie1;2;Xu Wei1;Zhang Yi-fang3;Xu Su1;Qi Lian-zi1123

..............page:32-36

Oxidation Control and Odors Analysis of Lard by GC-MS
Liu Li-wei1;Bai Wei-dong1;2;Zhao Wen-hong1;Qian Min1;Liu Zhao-xia112

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

Rapid Detection of Salmonella in Chicken by Immunomagnetic Capture-Real Time PCR Assay
Zhang Dong-fang1;2;Yuan Fei1;Wang Pin1;Hu Yue1;Chen Ying1;Ge Yi-qiang2;3 1 2 3

..............page:142-147

FAAS Determination of Metal Elements in Three Kinds of Pearl Powder with Microwave Assisted Digestion
Jin Li-ming;Jiang Bo;Yue Yu-lian;Zhao Xiao-jing;Ma Kun;Hu Wen-zhong

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

Study of Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products
Sun Dong-mei;Huan Yan-jun;Yan Xiao-lei;Zhao Ya-juan;Xu Wei

..............page:178-183

Construction and Evaluation of an Internal Amplification Control for Multiplex Realtime PCR Detection of Foodborne Pathogens
Suo Biao;Teng Yao-hui;Ai Zhi-lu;Wang Na;Xie Xin-hua;Pan Zhi-li

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

Isolation,Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from The Fermentation Broth of Chinese Rice Wine
Zhou Han-ling1;2;Du Li-ping1;Meng Zhen2;Zhong Qi-ding2; Xiong Zheng-he2;Zou Hui-jun3;Xiao Dong-guang1 1 2 3

..............page:47-50

Determination of Organic Acid in Fruit Wine by Ion Chromatography
Cheng Pei;Liu Jia;Gu Hui-ying;Wang Yan

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

Optimization of Cloudy Jujube Juice Produced by Enzymatic Hydrolysis
Zhao Guang-yuan;Zong Wei;Zhang Huan-huan

..............page:195-199

sai mo fei shi er ke ji cheng gong shou gou rui dian phadia gong si

..............page:125

wei sheng bu guan yu xin zi yuan shi pin de gong gao hui zong

..............page:60

ha fo yan jiu cheng hong rou yu er xing tang niao bing xiang guan lian

..............page:204

Optimized Medium for Production of High Additional Value Products by Ganoderma lucidum in Submerged Culture Using Rice Stalk Powder
Cui Yue-hua;Peng Zhu-ming;Hu Jia-xing;Zou Heng-zhao

..............page:100-105

Studies on the Effects of Heavy-ion Irradiation Xylanase by Streptomyces sp.
Feng Jia-li;Tai Xi-sheng;Li Mei;Li Shi-weng

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

The Concept of Molecular Sensory Science and Its Application on Food Sensory Quality Evaluation
Song Huan-lu

..............page:126-130

Study and Analysis on Active Components of Antrodia camphorata by Solid State Fermentation
Xia Yong-jun;Li Wei-jiang;Xu Gan-rong

..............page:86-90

Effect of Ultrasound on the Growth Velocity of Dendritic Ice in Sucrose Solution
Yu De-yang1;2;Liu Bao-lin1;Wang Bo-chun1 1 2

..............page:91-94

Study on the Cholerterol-reducing Mechanism of Three Lactobacillus plantarum Strains
Liu Jing;Qin Xue-mei;Yang Li-jie

..............page:37-41

The Study on the Reciprocity of the Lignin-degrading Enzymes Secretion by White-rot Fungi Under the Co-fermentation in Corn-cob Medium
Ke Li-xia;Fang Jing

..............page:42-46

Studies on Functional Properties and Antioxidant Activity of Protein Hydrolysates from Grass Carp(Ctenopharyngodon idellus) Scale
An Ran1;Luo Yong-kang2;You Juan2;Li Xue2;Lv Yuan-meng3 1 2 3

..............page:76-80

Research About Fermentation Milk with Bacillus natto and Lactobacillus
Li Wan-yuan1;2;Xia Feng-geng1;Chen Zhong2;Zhang Su-juan3 1 2 3

..............page:218-221

Effects of TGase Cross-linking on Foaming Properties of Hydrolytic Products from Soy Protein Isolate by Alcalase
Zeng Mao-mao1;He Zhi-yong1;Chen Jie1;Huang Xiao-lin212

..............page:22-25

Medium Selection for the Production of Sugar and Purification of Ganoderma applanatum Crude Polysaccharide
Zheng Lan1;2;Ma Yao-hong2;Yang Jun-hui2;Zhang Xiu-quan3 1 2 3

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

Determination of Four Different Phenolic Acids of Hovenia acerba Fruit and Their Antioxidant Activities
Xiang Jin-le1;2;Li Zhi-xi1;Gan Feng3;Ling Sheng-bao1; Ge Han-jing1;Li Huan1;Zheng Shu-yan1 1 2 3

..............page:106-111

Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
Huang Mei-gui;Liu Ping;Zhang Xiao-ming

..............page:16-21

yan jiu cheng hai zao zhong de sheng wu huo xing zuo ke zuo wei liang hao de gong neng xing shi pin pei liao

..............page:204

wu zuo xing jie jue fang an : tang jiang de kuai su shui fen ce ding

..............page:130

Separation and Identification of Volatile Compounds in Leechee Vinegar
Liu Zhen-cheng1;Geng Yu-huan1;Li Guo-ji1;Zhang Ben-shan1;Lv Fen2 1 2

..............page:170-174

Analysis of Quality and Extraction of Soluble Dietary Fiber from Tea Dust by Alkali Treatment
Wang Ming-yuan;Wang Li-juan

..............page:205-208

Qualitative Analysis of Soybean Saponins from Defatted Soy Meals and Their Protecting Effect Against Lipid Oxidation
Diao Xiao-qin1;Guan Hai-ning1;Xu Gui-hua2;Ma Song-yan1 1 2

..............page:209-212

Porcine Bone Extract Fermentation and Electrophoretic Analysis
Ma Guo-xia;Wu Ying-long;Liu Ling-zhi

..............page:56-60

Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production
Zhang Qing-wen1;Zhang Wei1;Li Bo2;Wang Ya-li2;Hong Hou-sheng1;2 1 2

..............page:51-55

mei shi pin an quan xian dai hua fa shi shi xin jin zhan

..............page:208

Breeding of High-yield Nosiheptide Strain by Laser Compound Mutation and Studying on Metabolic Properties
Xue Zheng-lian;Qin Yan-fei;Wang Zhou;Zhao Shi-guang;Yang Chao-ying

..............page:122-125

mei guo fda zhi ding duo xiang jin kou xin gui ze

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

ou meng tong bao ying you er shi pin ji te shu yi liao yong tu shi pin de fa gui ti an

..............page:194

Identification and Purification of Pigments in Black Wheat Bran by Macroporous Resin
Li Wei1 Jiang Yuan2 Tang Xiao-zhen1 Dong Yu-xiu1 Zhang Xian-sheng1 1 2

..............page:200-204