Food and Fermentation Industries 2013 Issue 1 Characteristics of growth and the cholesterol-reducing ability in meat of native lactic acid bacteria

Characteristics of growth and the cholesterol-reducing ability in meat of native lactic acid bacteria
Jin Zhi-min;Duan Yan;Tong Li-ga;Jia Xue-hui;Yuan Qian;Jin Ye

..............page:231-234

Research advances on the emulsifying properties of egg yolk phosvitin
Chen Hai-ying1;Zhang Hui-juan2;Jin Ya-mei1;Duan Xiang1; Yang Na1;Xu Xue-ming1;3 1 2 3

..............page:165-168

A review in potential factors of the postmortem cell environment influencing the activation of caspase-3
Cao Jin-xuan1;Zhang Yu-lin1;Huang Hong-bin2; Liao Guo-zhou3;Pan Dao-dong1 1 2 3

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

Soybean meal protein thermal extraction by steam flash-explosion
Zhang Yan-peng1;Yang Rui-jin2;Hua Xiao2;Zhao Wei2; Zhang Wen-bin2;Liu Zhen1;Zhang Yu-qing1 1 2

..............page:190-193

Simultaneous analysis of 16 free amino acids in mycelia of entomogeneous fungi by LC-ESI-TOF-MS
Liu Xiao-xiao1;Li Shu-lin1;Lu Rui-li2;Luo Fei-fei1;Hu Feng-lin1 1 2

..............page:181-186

Optimization on sulfuric acid esterification process conditions of bean dregs polysaccharide and antioxidant activity
Wang Wen-xia;Wang Long-yan;Song Chun-li;Wang Yun

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

Study on the probiotic of lactic acid bacteria from Tibet kefir
Guo Zhi-hua;Yang Hong

..............page:151-154

The comparison of biogenic amine content in different beers
Luan Guang-hui1;2;Liu Chun-feng1;2;Li Qi1;2 1 2

..............page:176-180

Ultrasonic sound ethanol dissolve-ultraviolet spectrophotometric determination of total flavones in Panax notoginseng flowers from different areas
Zhu Yan-qin1;Yin Qin-hong2;Yang Jun1;Yang Chao-fen1;Sun Xiao-dong1 1 2

..............page:187-189

Research of flavonoids as botanical origin markers of monofloral honey
Wang Jin-mei1;Cheng Ni1;2;Feng Fan3;Deng Jian-jun2; Gao Hui2;Cao Wei2;3 1 2 3

..............page:161-164

Isolation and identification of Saccharomycopsis fibuligera isolated from rice wine starter
Ying Ling-yun;Wu Shi-hua;Zhao Dong-ling;He Qi-gang; Liu Guang-peng;Huang Cui-ji;Yi Yi

..............page:146-150

Study on compressed-relaxation properties in marinated cooked beef
Ma Long1;Wu Jie1;Zhao Da-qing1;Xu Hui1;Yang Guo-hui2 1 2

..............page:221-224

Effect of starter culture on proteolytic changes during the ripening of smoked horse sausages
Han Xian-na;Lu Shi-ling;Li Kai-xiong

..............page:215-220

Optimization of the technology for extracting cathepsin L from yak meat
Wang Wen-ting;Liu Xin;Yu Qun-li;Tian Jia-chun;Shi Xi-xiong;Li Ru-ren

..............page:225-230

The optimum extraction process of ginger various effective components
Gao Xiao-dong1;Wang Qiu-ying2;Qiao Xu-guang1;Li Feng1;Tang Xiao-zhen1 1 2

..............page:203-207

Research on preliminary purification of limit dextrinase from barley malt by ammonium sulfate precipitation
Fu Yan-qiu1;2;Wang Xin-hong1;Guan Bin1;2;Kong Qing1;Yu Jun-hong2 Dong Jian-jun2;Hou Song-zhen2 1 2

..............page:199-202

Effect of protease types and parameters on the antioxidant activity,physic-chemical items and sensory quality of Silybum marianum’s kernel protein hydrolysate
Li Cai-hong1;Xu De-feng2;Sun Li-jun2;Wang Ya-ling2; Liu Huan-ming2;Zhang Wei-ming3 1 2 3

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

The new technology of canned apple solid pack processing
Zhang Fang1;2;Zhang Yong-mao1;2;Zhang Hai-yan1;2;Kang San-jiang1;2; Zhang Ji-hong1;2;Zeng Chao-zhen1;2 1 2

..............page:99-102

Stability of thiosulfinates and its extraction technology in garlic
Xiong Xiao-hui;Li Xing;Sun Yun;Lu Li-xia

..............page:194-198

Two-stage hydrolysis of Sargassum fulvellum for bioethanol fermentation
Wen Shun-hua1;2;Chen Shan-shan1;Li Feng1;3;Yang Deng-feng1; Huang Shu-shi1;2;Chen Li-mei2 1 2 3

..............page:112-117

Establishment of geographical origin identification model for Cabernet sauvignon wines using multivariate data analysis of volatile compounds
Hu Jian-ning1;Fan Wen-lai1;Xu Yan1;Li Ji-ming1;2; Yu Ying2;Jiang Wen-guang2 1 2

..............page:169-175

Research on the extraction and stability of natural red pigment from red amaranth
Zhang Rui1;Xing Jun2;Mao Ju dai yaermaimaiti1;Zhu Si-yi3; Guliyipaer·yusupu1;Buatikaimu·maimaitishawuti1 1 2 3

..............page:208-214

Inhibition of red corruption of unfermented stinky tofu
Gao Ying-ying;Gao Hai-yan;Wang Yi-fan;Wu Ren-qi

..............page:122-126

Study on two-step solid fermentation technology for making functional Douchi
Gong Fu-ming1;2;Song Yuan-liang1;Zhang Zhong-hua1; Li Xiao-ran1;Luo Yi-yong1;Liu Chen-jian1 1 2

..............page:127-133

Effect of flash evaporation on mono-phenolics and sensory characteristics in dry red wine
Geng Yan-yan;Zhang Xian-zhou;Ma Xiao-yan;Zhang Wei

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

Optimization of solid-state fermentation process parameters of nattokinase by two different design methods
Tian Zhi-bin1;2;Dong Chao2;Shi Yan-mao2; Zhang Cong-sha2;Li Jun-hua2 1 2

..............page:134-141

Effects of nitrogen fertilizer on the δ¹⁵N value of tomatoes
Wu Zhu-ying1;2;Zhong Qi-ding1;2;Wang Dao-bing2;Chen Wen-bin2; Wang Lei1;2;Xiong Zheng-he2;Xiao Dong-guang1 1 2

..............page:108-111