Food Research and Development 2006 Issue 11 USING CHEMISTRY MUTAGENESIS TO SELECTIVE THE STRAINS OF PRODUCING ELASTASE

USING CHEMISTRY MUTAGENESIS TO SELECTIVE THE STRAINS OF PRODUCING ELASTASE
FANG Shang-ling;LI Shi-jie;LI Xiao-hui

..............page:14-18

STUDIES ON NUTRITIONAL COMPONENTS AND EDIBLE SECURITY IN FLESHY FRUIT AND FLESHY LEAF OF CAMELLIA OLEIFERA ABEL
ZHU Bi-feng;PENG Ling;LUO Li-fei;LIU Jing-hua;HE Qiu-dong

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

STUDY ON SCAVENGING FREE RADICAL ACTIVITY OF PIGMENT IN LYCIUM RETHENICUM MURR
WANG He-bin;BAI Hong-jin;WANG Jin-lei;CHU Zhi-qiang;WANG Qi

..............page:8-10

THE STUDY ON THE TECHNICAL CONDITIONS OF EXTRACTION OF TP FROM TEA LEAVES WITH MULTIPLE ENZYME
ZHANG Wei-hong;ZHANG Xiao-lin

..............page:5-7

PERFORMANCE OF ABSORPTION AND SEPARATION OF THE MACROPOROUS RESIN FOR TARTARY BUCKWHEAT TOTAL FLAVONOIDS
YU Zhi-feng;WANG Min;JIN Ying

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

IMPROVEMENT OF MICROENCAPSULATION OF ASCORBIC ACID WITH DIFFERENT MELTING POINT OF LIPID ON QUALITY OF WHEAT FLOUR'S BAKING
LI Wan-min;MA Xiao-jun

..............page:169-172

ADVANCES IN STABILITY OF FRUIT JUICE IN RELATION TO ITS CLEANING TECHNOLOGY
MIAO Shao-xia;LI Jian-rong;JIANG Yue-ming

..............page:173-176

THE CURRENT STATUS OF CHINESE SWEET POTATO PROCESSING TECHNOLOGIES
HE Wei-zhong;MU Tai-hua

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

THE BIOCHEMICAL MECHANISM OF TREHALOSE AND ITS APPLICATION IN AADY
ZHAO Zhi-hua;YUE Tian-li;WANG Yan-ni;YUAN Ya-hong;PENG Bang-zhu

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

RECENT PROGRESS OF LEAD REMOVAL OF PROPOLIS
WEI Qiang-hua

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

GELATION MECHANISMS OF SOYBEAN PROTEIN
QI Ding-kun;TANG Chuan-he;CAO Jin-song

..............page:186-190

SUMMARIZED OF ORGANOPHOSPHORUS PESTICIDE ANALYSIS METHOD IN FOOD
WANG Xiang-hong;CUI Xiao-jun;LI Xin;LI Xu-long;WANG Shuo

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

RESEARCHING PROGRESS OF TECHNIQUES FOR IMPROVING MEAT TENDERNESS
LI Zeng-li

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

APPLICATION OF GENETIC ENGINEERING IN THE IMPROVEMENT OF PRODUCING L-LACTIC ACID MICROBE
WANG Peng;LI Hong-yan

..............page:198-201

APPLICATION OF ENZYME PREPARATION IN BEER QUALITY
KONG Nan;YUAN Wei

..............page:202-204

STUDY AND DEVELOPMENT OF PROTAMINE
MU Yun-long;YU Xu-ya;MENG Qing-xiong;WU Hai-ping

..............page:205-207

RESEARCH AND ADVANCES OF ALMOND PROTEIN
ZHENG Ya-jun;HAO Li-ping;LI Yan

..............page:208-211

OPTIMIZE STUDY ON PURIFIED CONDITION OF CLA WITH THE METHOD OF UREA INCLUDING
LIU Li;QI Hang;XIA Yuan-zheng;WANG Huan;GAO Shi-wei;LIU Ying;WANG Ji-hui

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

THE PREPARATION OF THE OLIGOALGINATE RICH LAMINARIA DRINK
DAI Gui-zhi;CHEN Li-mei

..............page:130-132

PROCESSING TECHNOLOGY OF PLATYCODON ROOT PICKLE AND ITS ASSESSES
ZHOU Quan-cheng;LI Fan-yue;RUAN Zheng

..............page:128-130

STUDY ON THE FUNCTIONAL BEVERAGE OF ARECA CATECHU
ZHENG Jin-xing;ZENG Qi;ZHAO Lan;LI Jing;LIN Ye-xin;PANG Guo-ge

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

PROGRESS ON THE RESEARCH OF FOOD RHEOLOGY
LIU Zhi-dong;GUO Ben-heng

..............page:211-215

SAFETY EVALUATIONS OF FOOD FLAVORING SUBSTANCES
LIU Zhi-li

..............page:216-218

RESEARCH PROGRESS ON ALGINATE LYASE AND ITS HYDROLYTIC PRODUCTS
CAI Jun-peng;CHENG Lu

..............page:219-222

PECTINASE AND ITS APPLICATION IN FRUIT AND VEGETABLE JUICE PROCESSING
WANG Wei-dong;SUN Yue-e

..............page:222-226

THE INITIAL ANALYSIS OF HAZARD AT QUALITY SAFETY OF FOOD
ZHAO Yan-tao

..............page:226-228

NUMERICAL CALCULATION OF FREEZING TIME FOR GREEN-SOYBEAN DURING THE FREEZING PROCESS
ZHANG Bin;LI Yuan-zhi

..............page:18-20

INFLUENCE OF MACERATION PROCESS ON THE QUANTITY OF RESVERATROL IN DRY-RED WINE
ZHANG Jian

..............page:21-23

EFFECT OF THE VITAMIN C CONTENT IN FRESH KIWI JUICE BY ULTRA-HIGH PRESSURE STERILIZATION
ZHAO Yu-sheng;ZHAO Jun-fang

..............page:24-25

THE EFFECT OF MICROWAVE MUTAGENESIS ON PRODUCTION OF LACTOCOCCUS LA CTIS PRODUCING NISIN
SHEN Fei;ZHANG He-ying;WU Jin-xia

..............page:26-28

STUDIES ON STRAINS SCREEN OF PRODUCING CHITINASE FROM HYMENIACIDON PERLEVE
ZHU Yan-yan;HUANG Jian-yu;MU Guang-qing;JIN Yan

..............page:29-31

PREPARATION AND ANTIOXIDANT ACTIVITIES OF DIFFERENT POLYSACCHARIDES FROM THE FRUIT BODY OF PHELLINUS PINI
WANG Wen-hang;LI Yu;LIU An-jun

..............page:53-56

EFFECT OF THE CONCENTRATIONS OF SOYBEAN CAKE AND CORN STEEP POWDER FOR CRUDE EXOPOLYSACCHARIDES YIELD OF PHELLINUS LINTEUS
LIN Bai-quan;YU Xiao-bin;HONG Yu-tao

..............page:56-59

STUDY ON ANTIOXIDANT ACTIVITIES OF PURPLE CABBAGE PIGMENT
XU Ya-min;ZHAO X1ao-yan;MA Yue;MENG Xian-jun;LI Dong-hua

..............page:59-62

STUDY ON THE ANTIHYPERLIPIDEMIA OF THE EXTRACT OF LOTUS LEAF BY SUPERCRITICAL CARBON DIOXIDE
CHEN Gang;SU Wei

..............page:62-64

THE MEASUREMENT AND COMPARISON OF ASCORBIC ACID CONTENT OF CHINESE DATES PRODUCED IN SHAANXI PROVINCE
HAN Zhi-ping

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

ANALYSIS OF AROMA COMPOUNDS OF DIFFERENT VARIETIES OF SWEET ORANGE WITH SPME
YANG Cai-dong;ZHANG Xiao-ming

..............page:162-166

ANALYSIS OF POLYSACCHARIDE COMPOSITION OF SOPHORA ALOPECUROIDES SEED BY GC AND TLC
YANG Yong-li;GUO Shou-jun;LUO Jun-de;MA Rui-jun

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

DETECTION OF BOVINE MILK IN YAK MILK UTILIZING β-LACTOGLOBULIN GENETIC VARIANTS
CHEN Chen;HU Qiang;ZHENG Yu-cai;WEN Yong-li;CHEN Wei;SU Yong-jie;PIAO Ying

..............page:157-159

EFFECT OF 1-METHYLCLOPROPENE (1-MCP) TREATMENT ON SOFTENING OF PEACH FRUIT
JIN Chang-hai;KAN Juan;WANG Hong-mei;SUO Biao;WANG Zhi-jun

..............page:153-156

THE MEDIUM AND CULTIVATION CONDITIONS INVESTIGATION OF NON-PIGMENTED STRAIN AUREOBASIDIUM PULLULANS G-58
YU Hang;TONG Qun-yi

..............page:65-68

CHANGES OF LIPASE ACTIVITY AND THE ACID VALUE OF OIL IN WALNUT DURING STORAGE
YUAN De-bao;LIU Xing-hua;MA Yan-ping;ZHU Ying;LIU Kui-xiu;NA Yuan-chun

..............page:79-81

SCREENING OF BAKER'S YEAST FOR QUICK FERMENTATION IN PLAIN DOUGHS
JIANG Tian-xiao;XIAO Dong-guang;LIU Qing;HU Ya-lan

..............page:76-79

THE INFLUENCE OF SACCHARIFICAION TECHNOLOGY PARAMETERS ON THE COLOUR VALUE OF BEER DURING BEER BREWING USING EXTRUDED RICE
LI Hong-jun;SHEN De-chao

..............page:73-75

STUDIES OF SPG-1 ON PURIFICATION AND REDUCING SERUM GLUCOSE
LIU Zhu;PENG Ling;ZHU Bi-feng;GAO Jian-lin

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

ANISOTROPIC PROPERTY OF THE FRESH-EATING CORN
JIANG Song;ZHANG Hua;XUE Ju-jin;ZHU Zhi

..............page:32-35

EFFECT OF TENDERIZATION OF SPENT HEN MEAT WITH ULTRASONIC
SUN Dao-yun;ZHONG Sai-yi;ZHANG Jun;WANG Shan-rong;DAI Fei;CHEN Hai-yan

..............page:35-39

THE EFFECTS OF PROTEIN-BOUND POLYSACCHARIDES FROM CHINESE YAM ON THE ANTIOXIDANT ACTIVITIES
SHU Yuan;LIU An-jun;WANG Li-xia

..............page:39-42

ENTEROTOXIN PRODUCTION AND RESISTANCE TO ANTI-MICROBIAL DRUGS OF STAPHYLOCOCCUS AUREUS IN FRESH MILK
YIN Bo-xing;CHAO Guo-xiang;GU Rui-xia

..............page:43-46

THE SEPARATION AND PURIFICATION OF AMYLOSE FROM SWEET POTATO STARCH
XIA Hui-ling;WANG Shui-xing;PAN Yang

..............page:47-49

COMPARING THE BIOACTIVITIES OF THE BIOTRANSFORMATION PRODUCTS OF GINKGO BILOBA L. EXTRACT (EGB) BY DIFFERENT STRAINS
DONG Ying;HAN Xiao-ming;HUANG Da-ming;ZHAO Jie-wen;ZHANG Zhi-cai;CUI Feng-jie

..............page:50-53

RESEARCH OF EXTRACTION CATOTENOIDS FROM LYCIUM BARBARUM
ZHANG Ye-hui;ZHANG Gui;SUN Wei-dong;BIAN Chun-yuan;TAN He

..............page:84-87

APPLICATION OF THE METHOD OF FUZZY MATH EVALUATION IN THE MANUFACTURE OF GOOSE LIVER CATSUP
LIU An-jun;LIU You-zhi;SHI Jian-chao

..............page:82-83

STUDY ON THE PHYSIOLOGICAL CHANGES OF SYZYGIUM SAMARANGENSE DURING POSTHARVEST STORAGE
ZHANG Fu-ping

..............page:151-153

A STUDY ON THE NEW METHOD OF MICROWAVE TO EXTRACT ESSENTIAL OILS FROM CITRUS GRANDIS' LEAVES
HUANG Gui-ping;ZHONG Ping

..............page:149-151

THE RESEARCH OF EFFECT OF COMPOUND EMULSIFIERS ON GELATINIZATION OF STEAMED AND BAKED BREAD
LENG Jin-song;LIU Chang-hong;DAI Yuan;XU Jing-ting

..............page:145-148

PRIMARILY STUDY ON THE TECHNIQUE OF FISH SAUCE QUICK FERMENTATION AND DEODORIZATION
SHAO Wei;WANG Dong;CHEN Shu;XIONG Ze

..............page:142-144

STUDY ON PROCESSING TECHNOLOGY OF LAMINARIA JAPONICA JUICE WITH JASMINE AROMA
HUANG Li;ZHAI Cai-lin;SU Yu-yan

..............page:138-141

THE OPTIMIZATION OF VACUUM FREEZE-DRYING AND SUCCADE OF FLAMMULINA VELUTIPES
MIAO Lu;LUO Wen;ZHANG Shui-hua

..............page:136-138

THE DEVELOPMENT OF THE NUTRITIONAL AND HEALTH CARE JELLY OF LOTUS ROOT
ZHAN Jian-feng

..............page:123-124

STUDIES ON PREPARATION OF DOLICHOS LABLAB YOGURT
FANG Jian;LI Zhao-xia;CHEN Hong-xing

..............page:120-122

DEVELOPMENT AND PREPARATION OF FERMENTED CHICKEN SAUCE
REN Xian'e;YANG Feng;ZHANG Shui-hua;QIN Zhi-fang

..............page:117-119

DEVELOPMENT OF A NEW ANTIFATIGUE GUM
ZHOU Wei-wei;CHEN Zhong;WAN Juan

..............page:114-117

PROCESSING OF NUTRITIOUS MEAL FOR BABIES FROM GIANT EMBRYO RICE AND BLACK RICE
WEI Zhen-cheng;ZHANG Ming-wei;CHI Jian-wei;ZHANG Yan;XU Zhi-hong;TANG Xiao-jun;ZHANG Rui-fen

..............page:112-114

PREPARATION OF BLOOMING HEALTHY STEAMED BUN WITH LOW CONTENT OF SUCROSE
SUN Ke-xiang;MA Han-jun;LIU Jun-tao

..............page:109-112

COMPOUNDING HOUTTUYNIA CORDATA AND PUERARIA LOBATA TO HEALTHY BREWAGE
LIU Shi-ping;XUE Yan-hong

..............page:106-109

STUDY ON EXTRACTION OF POLYSACCHARIDE FROM HERICIUM ERINACEUS
ZHANG Shu-hai

..............page:103-106

STUDY ON THE SYNTHESIS OF CINNAMIC ACID PROPEL ESTER UNDER MICROWAVE RADIATION
CHEN Hong;HAO Shi-xiong;ZHANG Cheng-hong;LUO Shi-mei

..............page:101-102

RESEARCH MOULD CONTAMINATION OF WASHLESS RICE IN TIANJIN AREA DURING THE CONSUMPTION
WANG Yan-yan;LI Xi-hong;GUO Hong-lian

..............page:98-100

STUDY OF OSMOTIC DEHYDRATION OF PIKE EEL MUSCLE IN SALTING PROCESS
ZHANG Yin-liang;XIA Wen-shui

..............page:93-98

STUDY ON EXTRACTION OF HIPPOPHAE RHAMNOIDES VAR.SP OIL BY SUPERCRITICAL CARBON DIOXIDE
WANG Zhen-yu;ZHOU Fang

..............page:90-92

STUDY ON EXTRACTION TECHNOLOGY OF ONIONSKIN FLAVONES
WANG Ying;WANG Ze-nan;WANG Ting

..............page:87-89