Food Research and Development 2010 Issue 11 Study on the Processing Technique of Making Vinegar from Apricot Bran

Study on the Processing Technique of Making Vinegar from Apricot Bran
XU Lin;LI Wen-hui;ZHANG Da-hai;KANG Cheng-you;FU Li

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

Extraction and Determination of Proanthocyanidins in Vegetables of the Market
YANG Xiao-hui;WANG Ling;MA Yan

..............page:146-148

Design of the Formula of Mixed Fruit-Vegetables Juice
LI Rui;WANG Shuang;ZHANG Zhong-mei;DAI Shi-jiao;GAO Quan-sheng

..............page:97-100

Study on the Amino Acid Composition of Leaf Protein Concentrate(LPC)from Stellaria Media
SHAN Yu;ZHOU Jian-jian;ZHENG Yu-hong;GUAN Fu-qin;FENG Xu;XIA Bing

..............page:181-183

Simulataneous Determination of 18 Phthalate Acid Esters Migration in Milk Powder by Solid Phase Extraction Coupled with Gas Chromatography-Mass Spectrometry
HUANG Yong-hui

..............page:167-171

Technological Study on Health Food of Wolfberry Tofu
YE Chun-hua

..............page:113-115

Development of Nutritional Black Bean Polypeptide Milk Beverage
ZHANG Lin-jing;XIN yan;ZHAO Ya-dong;TIAN Bo;YANG Ai-chao;JIANG Zhan-mei

..............page:93-96

Determination of Inorganic Elements of 8 Soy Sauces in Chinese Market by ICP-MS with Microwave Digestion
WANG Xiao-dong

..............page:159-161

Application of Nuclear Magnetic Resonance Technology in Food Industry
HUANG Dong-yu;HUANG Xue-lian;LU Xue-hua;ZHENG Rui-ting;CHEN Yue-jiao;CHEN Hai-guang

..............page:220-223

The Antibacterial Activity Study of Grapefruit Essential Oil
LI Yue;HOU Bin-bin;JING Bao-yuan

..............page:237-240

Extraction and GC Analysis of Fatty Acids in Rape Bee Pollen of the Qinghai-Tibet Plateau
KUANG Yong-jiao;SHI Yu-ping;REN Shi-xia;ZHOU Xiao-ling;WANG Yong-ning;MEI Hou-min

..............page:30-33

Peanut Products in the Application of Antioxidant Status and Development Trend
ZHU Shui-lan;FENG Jian-xiong;LEI Song;MIN Hua;LIU Guang-xian;XING Sheng-pin;XIONG Hui-wei;OUYANG Ling-hua

..............page:209-212

Effect of Four Basic Taste to Threshold of Capsaicin Indicated
YOU Jian-ming;CAO Xin-zhi

..............page:19-21

Study on Processing Technology of Frozen Apple Slice
YANG Liu-zhi;ZHANG Fang-fang;WANG Wen-bin;LIU Yan-qi

..............page:121-123

Isolation and Purification Technics of Polysaccharides Extracted from Pu\'er Tea
YANG Yang;LIU Zhong-hua;HUANG Jian-an;YANG Xin-he;YI Lian

..............page:1-4

Determination of Polyphosphates in Seafood Products by Ion Chromatography
XU Li;HUANG Hui-ling;WANG Yu-jian;CHEN Wen-hui;JI Shao-fan

..............page:156-158

Casein Solution Process Conditions of Active Peptide Research
ZHANG Hu-gang;ZHANG Zhi-xiang;WAN Duan-ji

..............page:201-203

The Influence of Various Culture Conditions on Listeria Monocytogenes Biofilm Formation
LI Yan-jie;ZHU Xiao-hua;XIA Yu;YUAN Gen-liang;YANG Gong-ming

..............page:188-192

Preparation of Chromium-enriched Yeast by Discarded Brewers Yeast
GUAN Zhuan-fei;JIA Fei;WANG Zhan-yong;ZHANG Jing;ZHANG Xue-song

..............page:184-187

Technology Study on Saccharifying by Enzyme of Tender Bamboo
HUANG Ye-chuan;LI Feng

..............page:86-90

Determination of Synthesized Neohesperidin Dihydrochalcone by HPLC
XU Guo-bo;YUAN Xiao-hong;SUO Zhi-rong;TAO Yan-ru;YUAN Qi-peng

..............page:153-155

Development of Antioxidant Assays in Vitro of Fruits and Vegetables
XU Gui-hua;ZHANG Feng-mei;ZHANG Lei

..............page:215-219

The Development of Compound Beverage of Carrot Juice and Citrus Juice
DING Shi-yong;LIU You-ming

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

Research of Raspberry Aroma Volatiles and Functional Substances
GAO Yu-li;XIN Xiu-lan

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

Comparative Study of Thirteen Species Tropical Fruit for Antioxidant Activity by the Use of Accelerated Solvent Extraction (ASE) and 2, 2-Diphenyl-1-picrylhydrasyl (DPPH) Radical Scavenging Assay
LIU Ping-huai;LIU Yang-yang;SHI Jie;CHEN De-li;YANG Xun

..............page:9-12

The Effect of Double Proteases Multi-hydrolysis on Physico-chemical Properties of Corn Peptides
WANG Xiao-jie;ZHENG Xi-qun;LIU Xiao-lan;CHAI Yun-lei

..............page:22-26

The Status Quo of Influence of Ultra-High Pressure Processing on Fruit and Vegetable Juice
YAN Xue-feng;ZHAO You-bin;HAN Qing-hua

..............page:204-208

Study on Technology of Natto-pineapple Chip
NING Jie;YU Cui-fang;ZHEN Tian-yuan;PIAO Mei-zi

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

Study on the Extraction of Dietary Fiber from Soybean Residues by Enzymatic Hydrolysis Method Assisted by Ultrasonic Technology
LIU Jian-ping;Yang Xiao-min;WANG Xue-fang;LIU Zheng-guan;HU Lin

..............page:12-15

xin xi dong tai

..............page:148,177,183,219,230

Processing Technology of Europe Co-extruded Sausage
WANG Su-mei;LU Li-xia;LIU Zhao-hui;MENG Shao-hua;WANG Yu-fen

..............page:228-230

The Research of the Lemon Vinegar\'s Alcohol Ferment Technology
ZHOU Shu-lai;LIU Xue-wen;WANG Yi;LUO Wei

..............page:104-107

The Application of Porcine Plasma Protein and Soybean Protein to the Emulsion Sausage
CAI Ke-zhou;ZHANG Li-juan;KONG Bao-hua;JIANG Shao-tong

..............page:44-47

High Performance Liquid Chromatography Method for the Determination of Inedible Pigment
WANG Rong-yan;JIA Li;FAN Xiao-jing

..............page:164-166

Study on Processing of Compound Beverage of Jujube and Maojian Tea
LI Jian-fang;XIE An-guo

..............page:100-103

Comparison of the Flavor Components between the Squid and the Smoked Squid by GC-MS
WANG Hong-hai;DAI Zhi-yuan;YANG Rong-hua;ZHAO Hua-jie;WENG Li-ping

..............page:149-153

Study on the Best Draw Technology of Glucosinolates from Rapeseed Meal
LI Jian-ying;BU Lu-xia;ZHAO Yan-qiao;DONG Dong-ying

..............page:82-85

Extract Active Substances in Different Organ of Clausena lansium and the Activity to Colletotrchum musae
XU Shao-cheng;ZHOU Han-lin;LIAO Yan-yun;YANG Rui;YANG Jin-song

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

Determination of Antioxidants in Meat Products by High Performance Liquid Chromatography
CHEN Yu-hong

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

Free Radical-Scavenging and Antioxidant Activity of Polysaccharide from Prunella Vulgaris Linn
XIONG Shuang-li;LI An-lin

..............page:61-64

Study on the Antioxidant Activity and Stabitity of Crude Extract from the Carrot Seeds
LI Feng;WANG Wei

..............page:27-30

Aloe Water Extract of the Impurity Concentration
ZUO Bing-feng;GUAN Ting-hui;WAN Duan-ji

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

Preparation of Sweet Potato Beverage Fermented by Lactococcus Plantarum Lactobacillus
CHEN Jin-ri;RAN Xu;HUANG Xiao-bin;LIU Xue-wen

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

Study on the Anti-Oxygenation of Flavonids from Gold Lotus
LI Nan;YE Chun-hua;L(U) Yan-bei

..............page:77-79

Study on the Fermented Black Rice Yoghurt by Tibetan kefir
GANG Jie;ZHAO Hong-xia

..............page:90-93

The Development of Gingkgo Kelp Health Care Fish-Ball
WU Jia-li;LU Hong-bo

..............page:124-127

Experimental Study on Parameter Optimization of Extraction Process of Leaf Protein from Alfalfa
XIAO Hai-jun;MENG Li-qian;YANG Xin-jian;TIAN Jin;LEI Li-hui;CAO Yun

..............page:39-43

Studies on the Influencing Factors of Hawthorn Sugar Drops Dissolved Effect
YANG Fu-chen

..............page:57-60

Determination of Melamine Residue in Meat and Meat Products by Phase Extraction and High Performance Liquid Chromatography Solid
JIA Hong-wei;ZHAO Yu

..............page:178-180

Optimization of Fermentation Conditions for 2,3-Butanediol from Xylose
HAN Ning-ning;XIAO Dong-guang;ZHANG Cui-ying;HU Ya-li;LIN Kang

..............page:197-200

A Multiplex PCR System for the Detection of Shiga Toxin-producing Escherichia Coil in Food
LI Rui;DAI Shi-jiao;YANG Jing-jing;QU Min;LIU Zhi-guo

..............page:161-163

Study on Antioxidant Activity of Suaeda Salsa Extract
ZHANG Zen-sheng;MU Hao;ZHAO LU;ZHAO Li;QIAN Jun

..............page:4-8

Properties and Functions of Riboflavin-binding Protein Originated from Chicken
WU Zi-jian;TAO Lin

..............page:224-228

Researches on Technology for Compound Beverage of Kurome Okem
XU Jin-rong;YAN Liu-juan;MENG Lu-li;LEI Jing

..............page:107-109

Studies on Quick Determination of Melamine of Dairy Products by HPLC
GUO Li-quan;XIN Ruo-zhu;DING Mei;YAN Ji-chang

..............page:171-174

Research on Preparation and Application of Purple Black Sesame Pigment
LI Qiu-feng;WANG Jin-ting

..............page:212-214

The Research of the Technology of Propolis Oral Health Care Spray
CHANG Liang;ZHANG Li;ZENG Li;ZENG Fan-jun

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

The Comparative Study of Salt and Enzyme in Goose Tenderization
YANG Yong;REN Jian;WANG Cun-tang;WANG Wen-xia;XU Chen-hui

..............page:34-39

Chromatographic Conditions of the Determination of GA3 Residue in Citrus by HPLC
BAO Qin;TANG Jie;MA Li;ZHU Rui-bo;YAO Kai

..............page:141-145

Optimization of the Extraction Techniques of Total Saponins in Lysimachia foenum-graecum Hance by Orthogonal Test
YANG Rui-yun;LI Yuan;LIANG Feng-qin;LAN Yan-su;CHU Li-min;GUAN Hai-bo;YIN Xiao-ling

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

Effects of Immune Regulation of Polypeptides from Sinonovacula constricta on Immune Suppressed Mice
ZHANG Yong-juan;L(U) Xue-jun;ZHANG Da-yong

..............page:48-50

Determination of Sisal Pectin Content by Carbazole Colorimetric Method
DING Jian-dong;ZHANG Xue-hong;YAO Xian-chao;HUANG Yan-wei;LIN Cui-wu

..............page:138-140

Antioxidant Activity of Ten Kinds of Fruits and Vegetables Extracts Including Blueberry in Vitro
YANG Hong-peng;JIANG Yu-gang;CUI Yu-shan;PANG Wei;LU Hao;LU Shi-jun;CHENG Yi-yong

..............page:69-71

Analysis of Nanguopear ratafee\' Aroma Composition with the Method of Solid Phase Micro Extraction
XIE Ting-ting;XIN Guang;ZHANG Bo;LI Shu-qian;WANG Yue-nan

..............page:135-137

The Study of Antioxidant Activity of Citrus Essential Oil on Edible Oils
HOU Bin-bin;LI Yue

..............page:234-236

Optimization of the Extraction Technique of Water-soluble Polysaccharide from Fructus Ligustri Lucidi by Response Surface Methodoloy
HUANG Bao-xu;LIU Jun-hai;ZHANG Jing

..............page:72-76

Study on the Optimization of the Extraction Technique of Flavonoids from Rosa Laevigate Michx
LIU Jun-hai;HUANG Bao-xu;LIU Yu-gang

..............page:51-56

Isolation and Purification of Lactoferrin in Bovine Milk
XIAO Lan;ZHANG Zhen-yu;WANG Xi;XIN Song-lin

..............page:193-196