Food Research and Development 2009 Issue 5 ANTIOXIDANT EFFECT OF HAWTHORN EXTRACT ON D-GALACTOSE INDUCED AGING MICE MODLE

ANTIOXIDANT EFFECT OF HAWTHORN EXTRACT ON D-GALACTOSE INDUCED AGING MICE MODLE
ZHANG Ze-sheng;GUO Ying;LIU Lin;YE Hui

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PRIMARY STUDY ON IMMUNOMODULATORY EFFECT OF PERNA VIRIDIS POLYSACCHARIDES IN MICE
LI Jiang-bin;HOU Gan

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STERLIZATION TEMPERATURE OF FRESH CHINESE WOLFBERRY FRUIT JUICE
YAO Xia;XIAO Pei-gen;PENG Yong

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STUDY ON THE EFFECT OF THE PECTINASE TO THE CARROT SOLUBLE SOLID CONTENT BY CONTINUOUS COUNTERFLOW EXTRACTION
XIAO Yang;CAO Yan-ping;TIAN Hong-yu

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THE EXTRACTED METHOD OF SAPONIN AND POLYSACCHARIDES FROM GYNOSTEMMA PENTAPHYLLUM
YI Xiang-xi;ZENG Shi-xiang

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THE BROWNING AND OPTIMUM PRESERVATION OF CHITOOLIGOMERS
GAO Wan-xia;ZENG Lin-tao

..............page:16-19

STUDY ON EXTRACTION OF CAPPERS SEED OIL BY MICROWAVE-ULTRASONIC WAVE AIDED EXTRACTION
JIANG Hui;PU Yun-feng;BAI Hong-jin

..............page:20-23

THE STUDY OF EXTRACTING CHLOROGENIC ACID FROM DANDELION BY ULTRASONIC
YIN Qing;ZHANG Hua

..............page:23-27

STUDY ON THE CHANGE OF PHYSICAL AND CHEMICAL INDICATORS OF SEVERAL RASPBERRY FRUITS IN PROCESSING
YANG Li-wei;ZHANG Zhi-jun;LI Shu-fang;LUO Ying;WEI Xue-sheng

..............page:27-29

RESEARCH OF MICROENCAPSULATION CELERY SEEDS OIL
LIU Hui;LIU Chang-jiang;LI Bin

..............page:30-32

APPLICATION OF TWICE-STERILIZING, TWICE-HOMOGENIZING TECHNIQUES ON MANUFACTURE OF STIR YOGHURT
LI Luan;CHEN Jun-ping;CAI Wen-jing

..............page:32-34

EXPERIMENT OF MODIFIED ATMOSPHERE PACKAGE ON POSTHARVEST QUALITY OF PLEUROTUS NEBRODENSIS UNDER LOW TEMPERATURE
ZI Hui-jun;ZHANG Zhi-jun;WANG Wen-zhi;ZHOU Yong-bin;LIU Lian-qiang;WEI Xue-sheng

..............page:139-141

VEGETATIVE COOKING RAW MATERIAL ACTIVE CONSTITUENT HEALTH CAREFUNCTION AND REASONABLE MEALS
TIAN Xiu-hong;YAN Feng;LIU Xin-feng;MA Ping-fang;WANG Wei-min;YIN Ru-long

..............page:142-146

INVESTIGATION ON CHARACTERISTICS OF LOW-FAT MOZZARELLA CHEESE
WEN Xu-juan;LI Yong-qing;ZHAO Zheng

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

THE APPLICATION OF HACCP SYSTEM IN THE CHICKEN PRODUCTS PROCESSING
WANG Fei-sheng;RUI Han-ming;SU Chi-nan;JIAO Da-rong

..............page:151-155

FOOD SAFETY AND FOOD TECHNICAL BARRIERS
PAN Hong-qing;JIA Xiao-chuan;AN Feng-kai;WANG Shuo

..............page:156-158,192

VACUUM FREEZE-DRYING TECHNOLOGY AND ITS APPLICATIONS IN HYLOCEREUS UNDATUS FREEZE-DRYING
ZOU Tong-hua;CHEN Jian-xing;YI Xiao-hong;XUE Yu-lin

..............page:159-163

ESTABLISHMENT AND PROSPECT OF MILITARY FOOD NUTRIENT ENRICHMENT STANDARD
QIU Duo-qing;WU Jun

..............page:163-165

ADVANCES ON PREDICTION FOR SHELF-LIFE OF FOOD
CAO Yue;LU Li-xia;XIONG Xiao-hui

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

THE APPLICATION OF CONTROL CHART IN MEAT AND MEAT PRODUCTS MICROBIOLOGICAL SURVEILLANCE
ZHAO Liang-juan;YAO Xia;ZHANG Hong-wei;WANG Pei-xun;ZHENG Wen-jie

..............page:169-171

ADVANCE OF RESEARCHES ON PHELLINUS SPP. A RARE AND PRECIOUS FUNGUS
QI Xin;ZHANG Jun;CHEN Ying

..............page:172-175

THE APPLICATION OF THE NEW TYPE OF BARRIER MILK PACKAGING
WAN Zhong;ZHU Li-min;LIU Yan

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

THE APPLICAITON OF CONTROL DIAGRAM IN THE INTERNAL QUALITY CONTROL OF LABORATORY
TANG Wen-ning

..............page:135-139

RAPID DETECTION OF THE QUINOLONES RESIDUE IN TISSUE THROUGH COLLOIDAL GOLD IMMUNOCHROMATOGRAPHIC ASSAY
LIU Xuan;ZHENG Wen-jie;HE Yan;ZHAO Wei-dong;SANG Li-ya;ZHANG Shao-en

..............page:131-134

DETECTION OF SALMONELLA IN PORK BY PCR AMPLIFICATION
YANG Yong-heng;FAN Ming-tao;LI Yu;YUAN Hui

..............page:128-131

DEVELOPMENT OF A GOLD IMMUNOCHROMATOGRAPHY ASSAY FOR DETERMINATION OF PEANUT ALLERGEN PROTEIN TRACE IN FOODS
JI Kun-mei;CHEN Jia-jie;ZHAN Qun-shan;LI jia-na;LIU Zhi-gang

..............page:101-105

COMPARISON OF TWO METHODS OF TITRATION CALIBRATIONRESULTS OF HYDROCHLORIC ACID STANDARD SOLUTION
PENG Yang-si;ZHAO Ting;ZHANG Hua;LIU Yang;ZHENG Wen-jie

..............page:98-100,109

DETERMINATION OF PROTEIN CONTENT IN MILK BY MICROWAVE DIGESTION-KJELDAHL
SHEN Wen;CHEN Jun-zhi;DAI Chun-ji

..............page:96-97

STUDY ON THE PROCESSING TECHNOLOGY OF WATERMELON HULL PRESERVE WITH LOWER SUGAR
REN Xiao-qing;Zhu Lin

..............page:92-95

SEVERAL PLEUROTUSOSTREATUS (JACQ-EXFR.) QUEL. FOOD PROCESSING METHODS
WEI Xue-sheng;ZHANG Zhi-jun;LI Shu-fang;LUO Ying;YANG Li-wei;TANG Liu;CHEN Ying

..............page:89-91

RESEARCH ON PROCESSING TECHNOLOGY OF WINTER JUJUBE JUICE YOGURT
GONG Qing-e

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

NEW DRYING PROCESS IN BROMELAIN PRODUCTION
CAO Yu;FU Zhen-hua;CAO Yi-cheng;YANG Bo

..............page:84-86

THE RESEARCH OF GYPENOSIDES CLARIRFYCATION BY CHITOSAN
DENG Mei-lin;WU Tian-xiang

..............page:81-83

STUDY ON EXTRACTING TECHNOLOGY OF TOTAL FLAVONOIDS IN BITTER MELON
JI Hong-fang;ZHANG Ling-wen;SUN Ke-xiang

..............page:77-81

APPLICATION OF FAT REPLACER FROM CITRUS PECTIN ON THE TEXTURE IN HIGH-RATIO CAKE
ZHU Dan-shi;LIU He;XU Xue-ming

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EXTRACTION TECHNOLOGY AND COMPOSITION ANALYSIS OF HUANG-HSIN CELERY SEEDS ESSENTIAL OIL
DUAN Guang-dong;JIANG Zi-tao;LI Rong

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RESEARCH ON PRODUCTION TECHNOLOGY OF BANANA-FERMENTED BEVERAGE
MA Hong-mei

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COMPARE THE EXTRACTED EFFECT IN TOMATO PEEL SEED AND PASTE
JIANG Hong;ZHANG Kun-sheng;BEN Yun-xia

..............page:63-66

PREPARATION AND CHARACTERIZATION OF SULFATE FENUGREEK GUM
HU Ai-jun;XIAO Jian

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

STUDY ON ULTRASONIC EXTRACTION METHOD OF WINTER JASMINE PIGMENT AND THE EFFECTS OF REMOVING FREE RADICALS
RU Zong-ling;ZHANG Huan-ping;LI An-lin

..............page:55-59

EXTRACTION AND APPLICATION OF HAWTHORN ISOFLAVONE
ZHU Mei;XIN Wei-ping

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A RESEARCH INTO THE TECHNOLOGY PROCESS OF POLYSACCHARIDE FROM ZIZYPHUS JUJUBA MILL
YAO Wen-hua

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STATISTICAL OPTIMIZATION OF FERMENTATION MEDIUM FOR MYCELIA PRODUCTION BY PHELLINUS IGNIARIUS
ZHOU Hai-ou;WANG Chun-gao;ZHANG Yi-bo;YUE Ji-cheng;REN Xiao-dong;MENG Qing-fan

..............page:44-48

AN ULTRASONIC EXTRACTION METHOD OF TRITERPENOIDS FROM GANODERMA LUCIDUM MYCELIUM
LUO Ying;ZHANG Zhi-jun;CHEN Ying;YANG Li-wei;WEI Xue-sheng

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COOKING VEGETABLES IN THE WAVE OF OXALIC ACID CONTENT
ZHANG De-guang;ZHANG Xiao-li

..............page:39-41

THE EFFECT OF CaCl2 ON THE QUALITY OF THE BEEF USING THE TEXTURE ANALYSER
YU Hui-chun;LI Xin;ZHANG Zhong-xin;ZHANG Hong-mei

..............page:35-38

STUDY ON EXTRACTION TECHNOLOGY OF BLANK PEANUT SKIN PIGMENT(BPSP)
LV Xiao-ling;ZHANG Shu-juan;FAN Hui

..............page:178-181

THE ANTIBACTERIAL ACTION OF PEDIOCIN PRODUCED BY PEDIOCOCCUS ACIDILATICI
LI Li;HAN Ye;ZHOU Zhi-jiang

..............page:181-185

EFFECT OF ENVIRONMENTAL FACTORS ON THE STABILITY OF MONASCUS PIGMENT AND METHODS OF ENHANCING ITS PHOTOSTABILIY
YANG ling;JIANG dan;ZHOU bo;ZHU Ming-jun;LIANG Shi-zhong

..............page:186-188

STUDY ON PHYSIOCHEMICAL PROPERTIES OF PIGMENT FROM BLUEHONEYSUCKLE
ZHAO Gui-hong;WANG Shi-ping

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pao mo fen li ji shu ji zai shi pin zu fen fen li zhong de ying yong
wu zhao liang

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ANALYSIS OF VOLATILE CARBONYLS IN LIQUOR AND BEER BY PURGE AND TRAP-GAS CHROMATOGRAPHY
LIU Chun-bo;LU She-ming;ZHAO Yun-fang;QU Guo-fu;MENG Zhao-yu;NI Chao-min;DONG Xue-chang;MIAO Ming-ming

..............page:125-127,141

PURIFICATION OF SWEET POTATO GLYCOPROTEIN AND DETERMINATION OF SPG-4
LIANG Jing-jing;MENG Xian-jun;BAO Hong-na

..............page:122-124

THE DETERMINATION OF NITRITE IN MEET PRODUCTS
WANG Hui-qin;LU Di;LIN Tai-feng;LIU Yong-dong;ZHENG Da-wei

..............page:119-121

DEVELOPMENT OF LAMP DETECTION OF SALMONELLA IN FOOD
ZHANG Hong-wei;YE Lu-meng;PENG Yang-si;ZHANG Yu-long;ZHAO Liang-juan;ZHENG Wen-jie;LIU Yin

..............page:115-118

ANALYSIS OF PROTEIN AND FAT FROM BIGHEAD CARP (ARISTICHTHYS NOBILIS) GUTS
CHEN Geng;LIU Zhong-Yi

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

DETERMINATION OF XYLIDINE PONCEAU 2R IN FOOD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
ZHAO Zhi-lei;FENG Jun-xia;WU Guang-chen;LIU Zheng-hao;LI Xiao-ting

..............page:110-112

DETECTION OF SOYBEAN ALLERGEN PROTEIN TRACE IN FOOD PRODUCTS BY SANDWICH-ANTIBODY ENZYME LINKED IMMUNOSORBENT ASSAY
CHEN Jia-jie;ZHU Hai;YE Wei-xiang;JI Kun-mei;LIU Zhi-gang

..............page:105-109