Food Research and Development 2013 Issue 18 Study on in Vitro Anti-oxygen Free Radical of Polysaccharides from Jasminum sambac Aiton

Study on in Vitro Anti-oxygen Free Radical of Polysaccharides from Jasminum sambac Aiton
HUANG Suo-yi;,L(U) Long-xiang;,LI Rong;,LIANG Shao-lan;,LIAO Chun-jing;,ZHOU Jin-hua;

..............page:1-4,20

Studies on Stability and Isolation and Identification of Lactic Acid Bacteria
DAI Dao-fang;,LIN Ying;,LIU Ting;,ZHA Chun-yue;,ZHU Xue-qiong;

..............page:5-8

Antioxidant Activity of Sulfated Polysaccharides in Zizyphus jujube Mill
LUO Li;,MA Yu-jie;,QU Chen-ling;,WANG Jin-shui;

..............page:9-11

Optimization of Microwave Extraction Technology of Mulberry Polysaccharide by RSM of Box-Behnken
LIU Chen;,TANG Chang-bo;

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

lai gao yao qiu ji zhu yi shi xiang

..............page:15

Study on Extracting Pumpkin Pigment by Using Ultrasonic Assisted Technique
SU Jing-ying;,SUN Jie;,WANG Chao;,YIN Guo-you;,ZHOU Xiang-hui;

..............page:16-20

Study on the Process and Function of Seman Platycladi Sour Milk
PENG Ling;

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

Research and Manufacture of Duck Egg Cake
HU Xia;,WU Yan-fei;,XU Jing;

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

Effect of Sensory Evaluation and Texture Character of the Three Kinds of Vegetable Juice Relish Bean Curd
CAI Xi-tong;,FAN Lin-lin;,L(U) Chang-xin;,LI Meng-meng;,SHI Chao;,WANG Li-min;,ZHANG Bei;

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

Response Surface Optimization of Acid Hydrolysis Process of Starch from Chestnut
LI Quan-hong;,SONG Yi;,YU Jun-yan;,ZHANG Yu-yu;,ZHOU Chun-li;

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

Effect of Different Type and Dosage of Emulsifying Salt on Quality of Processed Cream Cheese
MO Bei-hong;

..............page:36-41

Study on Extraction and Property of the Wild Pine Nut Shell Pigment
SUN Hai-tao;,SUN Wan-ting;

..............page:42-45,69

Determination of cAMP in Fructus jujubae by UAE-HILIC-DAD-ESI-Q-TOF/MS
CUI Qing-hua;,GENG Yan-ling;,LIU Jian-hua;,WANG Xiao;,YUAN Jin-peng;,ZHAO Heng-qiang;

..............page:46-50

Applications of Flavor Finger-printing Technology in Identification of Blended Oil
LI Dong;,LIU Jing;,XU Wei-sheng;,YANG Yue-xin;,ZHANG Gui-yu;,ZHU Jing;

..............page:51-55

Determination of Rutin in Leaves of Ziziphus jujuba var.spinosa by HPLC
GUO Min-min;,KONG Li-xia;,WANG Ying-jin;,ZHANG Hai-rong;

..............page:56-57

Determination of Paraffin in Polished Rice by GC-MS
CHEN Yan;,CHENG Gui-hong;,LI Ren-wei;,SUN Li-jun;,WANG Tao;,XU Feng;,ZHONG Hong-xia;

..............page:58-61

Detection of Four Sulfonamides Veterinary Drugs Residues in Food by Combining Solid-phase Extraction with High Performance Liquid Chromatography
LI Long-fei;,TANG Wei;

..............page:62-65

Research on the Sample Pretreatment Methods of Phthalic Acid Esters in Food Containing Fat
FENG Lei;,NIU Zhi-rui;,WANG Ji-xiang;,WANG Ya-qin;,ZHANG Xiao-hong;,ZHU Na;

..............page:66-69

Research on Rapid Determination of Organophosphorus Pesticide Residue in Vegetables
ZHAO Xin;,ZHOU Fang;

..............page:70-74

Enzymatic Hydrolysis and Products Properties of Pea Protein
HE Xi-qiang;,LI Yu-zhen;,XIAO Huai-qiu;

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

Study on Mutagenicity Treatment of the Protoplast from Monascus ruber MY9 and Genetic Stability of Mutant Strain
DAI De-hui;,HU Wei-lian;

..............page:78-81

Study on Antibacterial Substances of Bacillus subtilis CG which was Isolated from the Surface of Apostichopus Japonicus
HOU Hong-man;,LI Wen-zhuo;,ZHANG Gong-liang;

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

Optimization of Compound Color Fixatives of Fresh-Cut Hami Melon
HU Rui;,MENG Xin-xin;,NI Yuan-ying;,PENG Yu;,ZHAO Jin-hong;

..............page:85-89

Post-harvest Physiological Characteristics Studies on Pericarp Browning of Pomegronate Fruit under Different Storage Temperature
FENG Zhi-hong;,LI Jian-hua;,WANG Liang;,YAN Gen-zhu;,ZHAO Ying-li;

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

Effect of Chitosan and Temperature on the Quality of the White Shrimp
XIONG Jian-wen;,XU Jin-rong;,ZHANG Jia-yan;

..............page:94-98

A Study on the Influence of ClO2 Foaming Treatment on the Fresh Preservation Effect of Chinese Chestnut
PAN Tian-tai;,YU Tao;,ZHANG Yi-guo;

..............page:99-102

Auxiliary Hypoglycemic Effects of Functional Milk on Diabetic Mice
WANG Hui;,ZHANG Feng-hua;

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

Research Progress on Biodegradable Material of Soy Protein
CHEN Fu-sheng;,GUO Zhen;,LI Yan-lei;,ZHANG Li-fen;

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

Advance on Detection of Foodborne Pathogenic Bacteria
JIA Xiao-chuan;,LI Jian-yong;,LI Jing;,ZHANG Yuan;,ZHAO Li-hua;,ZHAO Zhuo;

..............page:110-115

The Research Progress of Protein from Special Oil Materials
GENG Ping;,HE Yu-tang;,HU Yao-dan;,LI Jun;,LI Qing-hua;,LIU He;

..............page:116-118,128

Application of Atmospheric Freeze Drying in Food
DING Ling;,DUAN Xu;,LI Hui;,REN Guang-yue;,SHI Qiu-yue;

..............page:119-122

Progress in Study on Lactic Acid Bacteria with ACE-inhibitory Activity
HAN Jin;,WU Zheng-jun;

..............page:123-128

Review on Resveratrol from Peanut Skin
BAO Hui-juan;,JIANG Yan;,ZHANG Hai-yue;

..............page:129-132

Research of the Cryoprotectant for Composited Lactobacillus
CHEN He-jia;,MU Guang-qing;

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