Food Research and Development 2012 Issue 2 Rapid Detection of Enteropathogenic Escherichia Coil by Double Fluorescence PCR Assay in Milk and Milk Product

Rapid Detection of Enteropathogenic Escherichia Coil by Double Fluorescence PCR Assay in Milk and Milk Product
GUO Qing-quan;LIAO Ru-yan;ZENG Yang

..............page:131-133

Study on Paecilomyces Bainier Cultivation with Astragalus Residues and Bioactive Components Analysis
ZHU Zhen-yuan;DING Li-na;YAO Qiang;LIU Yang;LI Hong

..............page:171-173

Effect of Thermal Treatments on the Aromas of Blackberry Wine
YE Hua

..............page:187-191

Analysis on the Nutritional Components in Different Parts of Termitomyces albuminosus
SHI Miao-xiao;LI Zhu;YANG Kun-yao;SHAO Jing-min;HE Ying-xia

..............page:182-183,199

Comparison with the Methods of Extracting Polysaccharide from Aloe Vera L
HE Si-wei;HE Feng-lin;ZHAO Li-chao;LIU Xiao-juan;SHI Xun

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

Study on the Antioxidative Activity in Different Barley Leaves
BAI Pan;LI Rong-hua;GUO Pei-guo;NING Zheng-xiang

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

Determination of DHA, AA, LNA, LA Contents in Milk Powder for Infant and Young Children
LIN Yu-zhou;CHEN Shi-yong

..............page:143-146

The Technology Research on Balsam Pear Fruit Nutritional Bean Curd
SUN Xiao-fan;ZENG Qing-hua;CHEN Jin-shan;WANG Hui

..............page:71-73

Research on Temperature Effect and Determination of Iodine Content in Iodacted Salt
E Erdengsang;NAI Deng;CHAI Zhi-bo

..............page:126-130

The Processing Technology of Lactic Acid Beverage with Fermented Fresh Lotus Seeds
GAO Shui-tao;WU Wei-shu;WU Mei-lian

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

Low-Sugar Carrot Nutrtion Cake Processing
NIU Tie-zhu

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

Research on the Processing Technology of Sour Jujube Health Beverage
YANG Jun-sheng;LIU Xiao-huan

..............page:95-97

Technology of Microware-Assisted Extraction of Pectin from Peel of Hyloereus
YANG Ming;HU Wen-e;WU Shou-zhong

..............page:55-58

Amino Acid and Protein Composition of Jiulong Yak Milk Residue
LI Yu-ping;LIN Ya-qiu;JIN Su-yu;WANG Cui-li;LIU Zheng-xin;LU Bang-min;ZHENG Yu-cai

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

Comparison Study on the Sensory Quality and Weight-adding Influenced by Using Three Different Lye on the Rehydration of Beef Tripe
LI Lin;LI Jing;ZHOU Shi-yi;HU Qiang;KONG Qin;HOU Fang-mei

..............page:87-90

Study on the Extraction Technology of Flavonoids from Actinidia Kolomikta Leaves by Ultrasonic-Assisted Extraction
WANG Qian;CHANG Li-xin;JIA Chang-hong;TANG Hong-mei

..............page:43-47

Studies on the Preparation of Soybean Protein/chitosan Film and its Properties of Controlled-release
JIN Bei;FENG Zong-cai;DU Jian-zhong;LIANG Yong-tao;CHEN Ying-na

..............page:12-16

A Comparative Study of ICP-MS Determinate Elements in Grains and Cereals
DU Jing-jiao;BAO Li-li;YU Kun;XUE Da-fang;TENG Wen-feng

..............page:134-136

A Study on the Ultrasonic Extraction for Tannins from Elaeagnus angustifolia L.by Orthogonal Design
MA Yan-mei;GONG Xiao-wu;LI Bing-qi

..............page:58-60

Effects of Multiple Clarifiers on Flavor of Shatangju Wine
LIN Jie;WAN Zi-ling;GUO Zheng-zhong;KOU Zhao-min;ZHENG Yin

..............page:51-54

Analysis and Determination of Antimony in Beverages
KONG Jia

..............page:150-152

Study on Processing Technology and Analysis of Physico-chemical Indexes of Flavor Pickled Vegetable
ZHAO Gang

..............page:104-106

Barbary Wolfberry Fruit Efficacy and Comprehensive Utilization
ZHANG Hui-ling

..............page:223-227

Influence of Solubility of Soybean Waste Protein on Alkaline Protease
ZHONG Zhi-min;LI Zheng-ying

..............page:17-20

Determination of Saccharin in Juice of the Uncertaintv
ZHU Jia;SUN Jie

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

Research Development on Eliminating off-flavor of Soybean
LI Hui-jing;ZHOU Hui-ming;ZHU Ke-xue;PENG Wei

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

Research Advances in the Quality and Safety of Bioengineering of Red Meat
XU Long;LIANG Rui-fang;JIN Ye

..............page:207-210

Development of Acanthopanax Santicosus Harms Juice by Bifldobacterium
YING Run-bing;AN Hong-juan;YANG Xiang-hua

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

The Affect of Ginger Oleoresin Microencapsulating from Different Shell-materials
SUN Cui-ling;XUE Mei;ZHANG Mei-ling;YU Da-sheng

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

Optimization of Expression of Recombinant Trichoderma viride Bifunctionai Chitosanase-cellulase in pichia patoris
LIU Jing;LIU Ping;XIA Wen-shui

..............page:177-181

Determination of 5 Food Additives in Cakes by Liquid Chromatography
YANG Chun-lin;LI Jia-jun;WU Wei;HU Qiang;LIU Hao;MENG Hui;LI Hong-hao

..............page:146-149

Research on Methods to Improving Stability of Nature Pigments from Color-wheat
XU Cheng-jian;WEI Chang-qing;ZHAO Yu-hua;GUO Li-li

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

Optimization of Extraction Technique of Purple Corn Cob Anthocyanin by Orthogonal Experiment Design
ZHU Min;SHI Zhen-sheng;LI Feng-hai;WANG Zhi-bin

..............page:122-125

Research on the Status and Development Strategies of Soy Products Processing Industry in China
LI De-yuan;LI Wei;YE Zhi-neng;TIAN Bi;HU Jie;WANG Bang-hui

..............page:220-222

Development on Complex Jelly of Jujube and Tremella
SUN Jian-quan;ZHANG Run-guang;ZHANG Zhi-guo

..............page:74-77

Spectrophotometric Determination of Antioxidant Activity of Health Care Products Using Fenton-methylene Blue System
CAI Zhuo;MO Chuang-rong;DU Liang-wei;LI Yuan;LIANG Xin-yuan;MO Li-shu;HUANG Fu-rong

..............page:137-139

Application in the Inhibition of Mint Extract on the Loss of Vc in the Apple Processing
LIANG Zhen-yi;XU Miao;HOU Guang-hui;ZHENG Ru-gang;CHEN Yi-ping

..............page:110-111,130

Study on Processing Technology of Lower Sugar Preserved Momordica Charantia
FU Xiao-ping;YANG Mu;GAO Bin;LI Yong-qiang

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

Research on Optimum Conditions of Extracting Flavonoids from Apple Fruit Using Ultrasonic Method
WANG Ying;ZHANG Yu-gang;DAI Hong-yi

..............page:24-27

Effects of Washing Technique on Gel Strength and Whiteness of Surimi from Silver Carp (Hypophthalmichthys molitrix )
LIN Lin;LU Jian-feng;WENG Shi-bing;Lü Shun;YE Ying-wang;JIAO Dao-long;JIANG Shao-tong

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

Determination of Furosine in Infant Formula by HPLC
YU Xiao-jin;XING Jiang-tao;QIU Kai;ZHONG Qi-ding;LI Yu-dong;XIONG Zheng-he;WANG Yan-ping

..............page:158-161

Study of the Concentrated Vacuum Impregnation Technology of Red Jujube
XU Mu-dan;WANG Jun-hua;YANG Wen

..............page:107-109,227

Optimization of Extraction Technique of Flavonoids from Morus alba L.by Response Surface Methodology
WU Dong-qing;REN Xue-feng;LIN Min;XU Xin-jian;AN Hong-gang

..............page:47-51

Optimization of Fermentation Technology of Medlar Rice Wine with Low Alcohol Concentration by Response Surface Methodology
ZHAO Xuan;LI Hong-liang;LIANG Zhi-yi

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

The Study Development on Food Rapid Microbial Detection Method and Application
GANG Hong-lin;HE Zhi-yi;LIU Xiang-hui;XU Tao

..............page:203-206

Optimization of Process of Bayberry Rice Wine by Response Surface Analysis
WANG Shi-kuan;GAO Ming-yan;PAN Ming;GAO Hui-juan;YUAN Cheng-jin

..............page:91-95

Composition Analysis of Corynebacterium Glutamicum and the Research on Conditions of Acid Hydrolysis
ZHOU Da-wei;XIAO Dong-guang;GUO Xue-wu;L(U) Hong-yan

..............page:140-143

Research Status and Development Trend on Preservation Technology of Wild Edible Fungi
LUO Xiao-li;ZHU Li;ZHANG Wei-si;GUO Yong-hong

..............page:200-202

Research Progress of the Sawdust of Larix
WANG Chang;YU Hong-jian;WU Wei

..............page:232-236

Study and Application of Adenosine Triphosphate(ATP) Bioluminescence in Microbes Determination
YIN Zi-bo;HOU Yu-zhu;YIN Jian-jun;SONG Quan-hou

..............page:228-232

Determination of the Endogenous Hormones ABA Content in Actinidia Arguta with High Performance Liquid Chromatography
LIU Chang-jiang;LIU Yang-yang;LI Shu-qian;ZHANG Bo;XIN Guang

..............page:162-165

Development of a New Extraction and Separation Device
YAN Zhong-li;YANG Zhi-yan;WANG Jian-qing;ZHANG Xiao-qing;JIANG Sheng-ping

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

Fermentation Process of Brewing Soy Sauce by Rice Protein
YUAN Jiang-lan;LIU Liu;DENG Chuan;HUANG Yong-zhi;KANG Xu

..............page:168-170,206

Research Advances of Polyphenols Physiology Function
WANG Xue-fei;ZHANG Hua

..............page:211-214

Qualitative Determination of Red Raspberry Pigment and its Extraction
XIAO Jun-xia;HUANG Guo-qing;GENG Xin

..............page:112-115

Extraction and Purification of the Pigment from Orange Pericarp
LIU Xiao-hong;LI Jian-min;ZHANG Xiao-ming

..............page:118-122

Determination on Fatty Acids of Millet through GC-MS and Analysis on Nutritional Value
LIU Jun-ying;XIE Guo-li;WEI Qing;YANG Guo-wei;WANG Xiao-jie

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

xin xi dong tai

..............page:前插1

Research Advances on Enzymatic Preparation and Separation Identification of Bioactive Peptides
LI Jian-jie;YE Lei;RONG Rui-fen

..............page:195-199

Pectin Potato Residue in the Extraction Process
MAO Li-juan;WANG Ji-liang;MA Hao-yu;LIU Wen-yu;XU Cheng-jian

..............page:36-40

Study on Extraction and Optimization of Bergamot Flavonoids by Response Surface Methodology and its Antioxidant Activity
ZHANG Bin;HOU Xiao-zhen;RAO Qiang

..............page:27-31,240

Optimization of Fermentation Conditions for Pineapple Wine
LIU Chang;LIU Shao-jun;LIU Su-wen

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

Study on the Antioxidative Activity of the Extract and Mogroside of Siraitia Grosvenorii in Vivo
ZHAO Yan;LIU Guo-yan;SHI Xian-ming

..............page:174-176

Speciation Analysis of Six Metal Elements in the Varitalica
MENG Jun;GUO Quan-hai;LI Peng

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

Research of the Processing Technology of Carrot Paper
SHANG Yan-yan;TIAN Guo-jun;HUANG Ze-yuan;CHEN Wei

..............page:68-71

Denitration Prachanda Sodium(SNP) on Spinach Preservation Effect
ZHOU Chun-li;Lü Ling-qin;ZHONG Xian-wu;FAN Hong-bing

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

Three-dimensional Image of Temperature in the Fermented Grains
LI Ming-chun;CHENG Tie-yuan;HUANG Zhi-guo;ZHANG Ying;HE Kai-rong

..............page:21-24

Effect of Temperatures on the Storage Quality of Fruit
ZHANG Gui;ZHAO Guo-qun;XIE Fei

..............page:192-194

Study on the Extraction of Bioflavonoid Compound from Seeds of Kidney Beans by the Super-sonic Wave Auxiliary Method
LI Qiong

..............page:40-42