Food and Machinery 2013 Issue 2 Studies on formation of volatiles produced in the process of co-pyrolysis of xylose/proline mixtures

Studies on formation of volatiles produced in the process of co-pyrolysis of xylose/proline mixtures
LUO Chang-rong;XIE Yan;YIN Qian-qian;SHEN Shi-hao;HUANG Wei;LI Yan-qiang;LIU Bai-zhan

..............page:1-7

Quantitative screening of strains for milk mozzarella cheese from Chinese buffalo milk
XIE Yi;LI Quan-yang;WANG Fang

..............page:8-12

Effect of germinated soybean to soy yogurt preparation
LIU Ai-jie;FENG Li-ke;LI Li

..............page:13-17

Identification of Rhodotorula mucilaginosa strain-39 and its antagonistic activity against Alternaria alternata
CAI Wen-tao;XIA Yan-bin;HXIA Bo;YI You-jin;REN Zuo-hua

..............page:54-59,76

Effects of hydrocolloids and homogenization on stability of cloudy jujube juices
ZHAO Guang-yuan;DUAN Qian;CHANG Yang;CAO Yi-heng;ZONG Wei

..............page:18-21,31

Diversity analysis of infant intestinal microflora by using PCR-DGGE
fei peng ; bai hong jian ; cheng shu zhen ; cao fei yang ; guo zuo ; jiang yi chao ; yuan xiu juan ; jiang yan

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

Effect of sugar on physical properties of food hydrocolloid-potato starch complex
LENG Yun;ZHAO Yang;CHEN Hai-hua;ZHAO Xia;WANG Yu-sheng

..............page:22-27

Application of mechano-chenmical method for extracting soybean protein isolate
QIU Lan;GAO Jian-qiang

..............page:105-108

Discrimination varieties of vegetables' seeds by visible near infrared spectroscopy
DONG Xiao-ling

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

Grey relational analysis of syrup color value's influence factors in sucrose clarification section
SONG Chun-Ning;YANG Rui-Biao

..............page:28-31

Ultrasonic-assisted extraction processing of oil from cyperus esculeutus
HU Wei-dong;CAI Yong-min;YANG Yun-feng

..............page:109-112,129

Investigation of Maillard reaction model system of enzymatic hydrolysis liquid of shrimp head
ZHANG Li-feng;YANG Xi-hong;XIE Wan-cui;JI Hong-wu;LIU Shu-cheng;TIAN Li-li;LI Zhu

..............page:32-36,43

A toxicological security study on antioxidant in pharmaceutical packaging materials
ZHU Ling-feng;DU Jing;REN Jia-li;LI Zhong-hai;ZHANG Hui;LI Yuan

..............page:68-72

Optimization of ultrasonic extraction technology in the production of Fenghuang instant tea
SHAO Yun-fei;FU Li;XU Ming-jun;WEI Jun

..............page:113-116

Reserch on migration rules of urea formaldehyde in food simulants
JIANG Huan;SHANG Gui-qin;CHEN Zhi-dong;ZHAO Min;WANG Weng-ye

..............page:73-76

Study on variation of flavonoids and nuciferine content of lotus leaves
ZHAO Xin-lan;DENG Fang-ming

..............page:37-40

Study on extraction of polyphenols from deoiling apple seeds
ZHANG Yu-na;QIAN Fang;SUN Yang;MU Guang-qing;JIANG Shu-juan;QU Xue

..............page:117-120

Research on extraction and stability of pigment from peel of white pitaya
SONG Shan-shan;TAN Sha;CAI Guo-yue;SUN Yan-bin;WU Tian-xiang;WU Wei

..............page:121-125

Study on extraction techniques of polysaccharides from Scutellaria Barbara D.Don
HUANG Xiu-xiang;QIN Yue;HUANG Yan-mei

..............page:126-129

Simultaneous determination of four kinds of aflatoxin in food by liquid chromatography-tandem mass spectrometry
KANG Shao-ying;ZHOU Xing-wang;ZHANG Ji-hong;YANG Dai-ming

..............page:77-81,120

Effect of adding water ratios in humidition of tobacco conditioning process on proportion of long strands of expanded cut tobacco
WEI xiao-ling;KANG Jin-ling;XU ji-ming

..............page:41-43

Structure design and finite element simulation for screw food agitator
WU Yu-guo;WU Sheng;CHI Kai-hong;SHI Li-ping;CHEN Bin

..............page:130-132,189

Analysis of physical and chemical features and sensory evaluation of fresh pear juice from twenty-three cultivars in north China
LI Li-mei;LI Xue-mei;GUAN Jun-feng;HE Jin-gang

..............page:44-48,53

A better method on determination of 3, 4-benzo(α)pyrene in meatproducts
ZENG Xi-Wen;LI Hong;XIA Li-Xin;PENG Xin-Kai;YANG Yan-Lin;LI Ying

..............page:82-84,104

Document bibliometric analysis of Chinese plum wine
YUAN Zhu-lian

..............page:49-53

Modal analysis and improved design of flange structure for agitated vessel
ZHOU Nu-chao;HE Xiao-hua;LI Ying-feng

..............page:133-136

An improved method for sodium cyclamate determination in food by external standard method of GC
CHENG Shui-lian;WANG Ze-ke;ZHU Zheng-hui

..............page:85-87

Study on influence of Poisson effect on stress analysis of tube sheet structure for methanol converter
LI Ying-feng;HE Xiao-hua;ZHOU Nu-chao

..............page:143-146,158

Research on extraction technics and fatty acid composition of seed oil from Canarium pimela koenig
GUO Shou-jun;YANG Yong-li;HUANG Hui-ping;CHEN Jian-wei;LIU Hao-yuan

..............page:88-92

Comparison on proteolysis during ripening of cheddar cheese-making from two different raw milk
LIANG Xiao-lin;BAI Wen-juan;LI Guan-lin;XIE Yi;LI Quan-yang

..............page:147-150

Study on purification of 1-L-proline-1-deoxy-D-fructose
SHU Jun-sheng;ZHANG Shang-ming;CHEN Kai-bo;MAO Jian

..............page:93-95

Research and design on measurable milk cans
ZHOU Lan-mei

..............page:137-138,142

Effects of hawthorn, Semen cassiae and compatibility on blood lipid levels
QI Zhen-feng;LI Guan-hao;HZHENG Chang-ji;LIANG Cheng-yun;SUN Mei-ling;YANG Zhen;JIN Hai-li

..............page:96-99

Lipid changes of grass carp during cold storage
HZHAO Chen;LU Jun;CHEN Gui-ping;LIU Yan

..............page:151-153,162

Study and designing of prepare handle machine with fish process of chain
PENG San-he;XU Wu

..............page:139-142

Changes of pork water holding capacity processed by different frozen methods during storage
XIA Lie;JIANG Ai-min;LU Yan;LI Jun-guang;WEN Xiao-long;LI Yan

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

Study on technologies of mouldproof and freshkeeping in wet-fresh noodle
SONG Xian-liang;DENG Xue-liang;ZHOU Wen-hua

..............page:159-162

Optimization of composite reverse micelles extraction of protein from peanut by orthogonal design
GUO Zhen;CHEN Fu-sheng;FANG Zhi-feng

..............page:100-104

Study on processing technology of flavoured ready-to-eat chickpea
SUN Qing-rui;ZHANG Hua-wei;ZHANG Lian-fu

..............page:199-201

Legal thinking on reform of food safety regulatory in China
ZHANG Feng-xue

..............page:255-257

Study on maintaining green and crispness technology of soft packaged cress
YE Hong-yu;XU Xue-qin;SHU Zhi

..............page:163-166

Optimization for diacylglycerols-enriched soybean oil production by enzymatic hydrolysis with lipase ROL
ZHANG Meng-ke;SHI Bo;LI Ying;LI Chao;ZUO Jian-nan;CHENG Yong-qiang

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

Government responsibilities in food safety supervision
KONG Ling-bing

..............page:258-260,264

Optimization on of Pizza cheese process parameters by response surface optimization
LI Hao;ZHANG Jian-qiang;WU Li-rong;ZHANG Li-ping

..............page:171-174,198

Preparation of buccal tablets of grape seeds
WU Chun-ning;LIN Xiang-yang;WANG Chang-chun;ZHENG Wei-dong;YE Nan-hui;WU Jia

..............page:202-207

Research and development on management of trans-genetic food
ZHAO Jian-chun;ZHANG Peng

..............page:261-264

xin xi dong tai

..............page:207

Optimization of parameters for processing of purple sweet potato granules
ZHANG Miao;LI Xie-xin;ZHANG Zheng-yu;LI Xiao-bin

..............page:175-178,198

Optimization on production process conditions of potato vermicelli
YUE Xiao-xia;WANG Liang;LIU Guang;ZHANG Geng-sheng;HAN Bing;DING Wan-ying

..............page:179-182

Optimization on technology of Low lactose milk production hydrolyzed by lactose enzyme
WANG Xiao-zhe;QIAN Fang;CAO Di;MU Guang-qing;JIANG Shu-juan

..............page:183-185

Development of oral liquids with crassostrea rivularis gould polysaccharide
JIANG Yang;WU Hong-mian;FAN Xiu-ping;HHU Xue-qiong;HZHONG Ze-yan

..............page:208-210

Development of health tea beverage with Clerodeudrou trichotomum Thunb.leaves
ZHENG Yi;WU Bin;HUANG De-Yi

..............page:211-213,222

Optimization on fermentation process parameters of eucommia ulmoides vinegar
JIA Chun-feng;LIU Kai;CHEN Mei-xiang

..............page:186-189

Advances in effect of spray drying to microcapsules properties in food
ZHANG Yun-hui;REN Si-jia;HU Wen-wen;ZHANG Wang;ZHANG Song

..............page:214-217,222

Advances on applications and development of infrared heating technology in food processing
GAO Yang;XIE Tie-min;LI Zhe-bin;HONG Bin;LU Shu-wen

..............page:218-222

Optimization of syrup producing process by extruded broken rice
YANG Fu-guang;LI Fei;MU Ying-chun;SU Wei

..............page:190-194,241

Optimization of process for pea jelly produced by physalis
HE La-Ping;YANG Ling;HU Bin;ZHU Qiu-Jin

..............page:195-198

Research progress on methods of trehalose production and trehalose synthase
xie ding ; zhang qiong ; zhu zuo ; sheng min ; li xiang hong ; li xiao wen ; yu jian ; tan bi jun

..............page:223-226

Advances in fibrinolytic enzyme preparation by microbial fermentation
AI Rui-bo;LIU Xiao-lan;DENG Yong-ping;LI Yan;HE Ning;WANG Xiao-jie;YUAN Xin

..............page:227-230

Progress review on production of hypoallergenic milk by biological methods
YE Xiao-yan;QIAN Fang;SUN Yang;HMU Guang-qing;JIANG Shu-juan

..............page:231-233,254

Progress on extracting techniques and detecting methods of resveratrol
ZHANG Gui-juan;YANG Tao;LUO Fei-jun;LI Guo-min

..............page:234-237

Progress on research in rounded taste of wine
SU Jie;ZHANG Jun-xiang

..............page:238-241

Research status and development trends of explosion puffing drying for fruits and vegetables at variable temperature and pressure difference
HUANG Shou-en;LI Zhong-hai;HE Xin-yi

..............page:242-245

Research development on proteins and lactic acid bacterium exopolysaccharides interaction in yogurt
ZENG Lin-he;QIAN Fang;JIANG Shu-juan;MU Guang-qing

..............page:246-249

Analysis and countermeasures on Chinese food safety issues according to network survey
YIN Jin;LUO Ai-jing

..............page:250-254