Food and Fermentation Industries 2012 Issue 12 Chemical Composition of Fructus Amomi Essential Oil and its Preservation Effects on Strawberry

Chemical Composition of Fructus Amomi Essential Oil and its Preservation Effects on Strawberry
Han Lin;Hu Ting-zhang;Xiao Guo-sheng;Wang Kai-tuo; Huang Qian-fang;Zhan Yuan-yuan

..............page:199-203

Studies on High Throughput Screening for Calcium Gluconate High Producing Strains
Feng Fang;Zhao Wei;Sun Shan-shan

..............page:74-77

Optimization of Culture Conditions for Production of β-mannanase by Bacillus sp.QYW-01 Using Response Surface Uethodo-logy
Qu Li-na1;2;Wang Rui-ming1;2;Xiao Jing1;2;Tang Wei-hua1;2;Sun Hong-mei1;2 1 2

..............page:64-69

Separation and Purification of Flavonids from Walnut Shell with Macroporous Adsorption Resin
Song Qian1;Zhao Sheng-lan2;Liu Fang1;Chen Chao-yin1; Lv Chang-yong1;Liu Bin-qiu1 1 2

..............page:180-184

Optimization of Processing Conditions for Bioethanol Production from Wheat Straw Through Simultaneously Saccharification and Fermentation
Zhang Wei1;Li Wen2;Zhao Ji-dong3;Lin Yan1;Peng Zhao-cheng1;Wang Xin-ze1 1 2 3

..............page:50-54

The Effects of Different Plastic Wraps on Fresh Garlic Physiological Changes During Storage
Zhao Chun-yan;Liu Shi-yang;Wang shu-qin;Ma qing-chao

..............page:189-192

Study on Characteristics and Nitrate Reduction of Kluyvera cryocrescens Isolated from Ginger
Chen Xue-jian;Lan Quan-xue;Yan Qiong-ying;Yan Jun; Chen Jing;Ye Xiu-ling;Yang Guo-wu

..............page:45-49

shi pin yu fa jiao gong ye 2012 nian zong mu lu ( juan zhong )

..............page:204-210

Effects of Different Concentrations of 1-MCP and1-OCP Treatment on Postharvest Ripening and Senescence of Mango Fruit
He Xiao-hui1;2;Sun Hai-juan1;2;Xu Fang-xu1;2 Feng Xu-qiao1;2;3 1 2 3

..............page:193-198

wo guo nong chan pin leng lian wu liu fa zhan te dian

..............page:103

Study on the Optimization of Alkaline Extraction Conditions of Cordyceps militaris Protein
Li Chen-xi;Fan Qing-sheng;Jiang Xing-hua;Yu Zhou

..............page:185-188

Effect ofEgg White Peptide on Fermentation and Quality of Yoghurt
Ren Jing;Sun Bo;Guan Hua;Zhao Xiao;Sun Xin-yao;Qi Yu; Ma Wen-juan;Jiang Bao-hang

..............page:166-168

Study on the Enzymatic Characteristics of POD from Jipicao Yam
Li Ning;Dong Hai-zhou;Wang Zhao-sheng;Li Zhong-tao;Li Riu

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

Antioxidant Activity of Crayfish(Procambarus clarkia) Shell Protein Hydrolysate Prepared with Protamex
Li Song-lin1;2 1 2

..............page:83-86

Optimization of Extraction Technique of Polysaccharides from Truffles by Response Surface Methodology and Determination of Crude Polysaccharide Antioxidant Activity
Kong Qing-long;Fan Jian;Zhao Tian-rui

..............page:175-179

shi pin zhong nong yao can liu xian liang xin guo biao chu tai 2013 nian 3 yue 1 ri qi shi shi

..............page:6

Propolis Determination of Total Flavonoids
Wang Shuo;Jiang Ming-wei;Li Xiao-bin;Jia Nan

..............page:152-156

Studies on the Non-volatile Flavor Compounds of Xinjiang Characteristics Cheese during Ripening Period
Ma Yang;Lu Shi-ling;Li Kai-xiong;Li Bao-kun

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

The Effect of Different Culture Starters on the Physicochemical Properties of Fermented Mutton Sausages
Tong Li-ga;Duan Yan;Jin Zhi-min;Jia Xue-hui;Jin Ye

..............page:87-90

The Inhibition of Retrogradation of Cooked Rice by High-pressure and β-cyclodextrin
Liu Li2;Zhao Jian-wei1;Jiao Ai-quan1;Tian Yao-qi2;Zhou Xing1; Xu Xue-ming1;Jin Zheng-yu1

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

Characterization of Lactic Acid Bacteria Isolated from Xiangxi Traditional Low Salt Fermented Fish(Suan yu)
Zeng Xue-feng;Xia Wen-shui School of Food science and Technology;Jiangnan University;Wuxi;Jiangsu;214122;China

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

Effect of Low Concentration of EDTA on Biofilm Formation of Staphylococcus aureus
Guo Zhi-hua;Hu Ting-ting;San Ling-ling

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

Colour Protection Process of Pitaya Juice Beverage
Zhou Juan-liang;Xu Qian;Xie Guo-fang;Zhang Xing-wu

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

Optimization of Culture Conditions for Bacillus thuringiensis Using Red Clover Processing Wastewater
Zeng Jia-yu1;Zhao Jing;Kong Wei-bao;Liu Xiong-xiong; Wu Wei-guo;Xi Yu-qin;Yang Hong

..............page:59-63

Study on Preparation of Crystalline AAKG from L-Arginine Fermentation Broth
Li Qi-qian1;Li Heng1;Lu Zhen-ming1;Xu Hong-yu1; Fang Jia-mao2;Xu Zheng-hong1;Sun Zhi-hao1;Shi Jin-song1 1 2

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

Research advance of Biogenic Amines in Food
Hu Peng1;Luo Kai1;Chen Guang-jing1;Hu Guo-zhuo1;Kan Jian-quan1;2;3 1 2 3

..............page:124-128

Isolation Identification of Nitrate Reducing Bacteria from Fermented Radish
Guo Shuang-shuang1;Ge Yan 2;Chen An-jun1;3;Pu Biao1;3;Zeng Jun1;Fu Sha-li1 1 2 3

..............page:70-73

Determination of Rare Earth Elements in Plant Foods by Inductively Coupled Plasma Mass Spectrometry
Chen Zhen1;Cao Hai-wei1;Chen Ming-yan2;Wang Ying-hua1;Xu Li-ming2;Yang Lu2 1 2

..............page:143-146

Effect of Processing Technology on Volatile Components of Chinese Chestnut
Cui Ya-hui1;2;Xu Fang3;Wang Feng-jun1;2;Wang Jian-zhong1;2;Ouyang Jie1;2 1 2 3

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

Rapid Determination of Melamine Residue in Milk and Milk Products by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry
Hu Qiang1;Wang Yan-yun2;Li Chao-hao1;Wu Wei1; Xiang Le-xi1;Yang Chun-lin1 1 2

..............page:157-160

Establishment of a High Throughput Method for Detecting Methionine Aminopeptidase Activity
Yang Yu-lan1;2;Jiang Wen-xia1;Liu Qi1;Sun Rui-xue1;2 1 2

..............page:138-142

Improving Glutamate Yield by Adding NaHCO₃ and Regulating pH in the Glutamate Fermentation
Cao Yan1;Enock Mpofu2;Ding Jian1;Duan Zuo-ying1;Shi Zhong-ping1 1 2

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

Study on the Decolorization Technology of Ginkgo Polysaccharide by Resins
Yang Qiang1;Li Xin-hua1;Lin Zi-mu2 1 2

..............page:107-110

Effect of Short Time Sterilization with High Hydrostatic Pressure and High Temperature on the Quality of Blueberry Juice
Fang Zi-shu;Yi Jun-jie;Zhang Ya-jie;Kong Min;Hu Xiao-song;Zhang Yan

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

Quickly Identification of Magnesium Sulfate Uixed into Glutamate
Zhang Li-hua1;Li Jun2;Ma Chun-ying1;Li Jian-rong1 1 2

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

Research Status on Pollen Fermention by Probiotic
Yang Shan-yan1;Li Hai-long1;Di Zhi-hong1;Wang Yong2; Dai Bu-shen3;Zhang Jie4 1 2 Co.;Ltd.Shanghai 200335;China) 3 4

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

The Qualitative and Quantitative Analysis of Vanillin in Different Chinese Rice Wines
Mo Xin-liang1;Xu Yan2;Fan Wen-lai2 1 2

..............page:133-137

Study onHydrolysis of Soybean Isoflavones by Saccharifying Enzyme
Sun Jie-xin 1;Zhang Yong-zhong2;3 1 2 3

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

Research Progress on the Application of Inductively Coupled Plasma Mass Spectrometry in Food Quality and Safety
Shi Qian-yu1;2;Liu Li1;2;Ke Run-hui1;2;Yang Kai3; Chi Ying3;Yin Jian-jun1;2;Song Quan-hou1;2 1 2 3

..............page:118-123

Purification and Characterization of Glutaminase from Pseudomonas nitroreducens
Yang Cheng;Zhang Tao;Jiang Bo;Miao Ming; Mu Wan-meng;Ma Ya-jun;Zhang Wei

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

Functional Properties and Antioxidant Activity of Crocodile Bone Protein Hydrolysates Digested by Two Enzymes
Fan Hong-bing1;Chen Sun-fu2;Hong Hui1;Luo Yong-kang1 1 2

..............page:78-82

Regulation of Ammonia Nitrogen in a Cassava-based Ethanol-methane Coupled System
Yang Xi-zhao1;2;Mao Zhong-gui1;2;Wang Ke1;2;Zhang Cheng-ming1;2 1 2

..............page:55-58

diao wei pin fa jue shi pin gong neng pei liao xin fang xiang

..............page:184

Optimization of Red Pigments Extraction from jujube Peel(Ziziphus jujube Mill.) Under Reduced Pressure
You Feng1;Huang Lin-xin1;2;Zhang Cai-hong1;Xie Pu-jun1;Zhang Yao-lei1 1 2

..............page:169-174

Effects of High Pressure Treatment on Water Holding Capacity of Pork Homogenate Gelation
Yu Xiao-ling1;Wang Yi-juan3;Li Xue-bin2;Duan Hu3;Ma Han-jun1;Liu Meng1 1 2 3

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

yang nai fen huo guan zhu wei lai xiao fei zeng chang lv huo chao 200%

..............page:174

Enzymatic Modification of Soybean Protein Hydrolysates by Plastein Reaction and Its Influence on Chelating Activities for Ferrous and Calcium Ions
Zhang Mei-ling;Zhao Xin-huai

..............page:26-30

Effect of Processing Conditions on Texture Characteristics of Ready-to-eat Loach
Liu Yun-he1;Yao Dongrui2;Zhou Ming-qian1;Bao Liu-li1 1 2

..............page:104-106

Determination of 17 Free Amino Acids in Rice wine by Gas Chromatography-flame Ionization Detector(GC-FID)
Li Guo-hui1;2;Zhong Qi-ding2;Gao Hong-bo2;Xiong Zheng-he2;Xiao Dong-guang1 1 2

..............page:147-151