Food Research and Development 2015 Issue 11 The Progress of Traditional Starter Cultures Applied to Chinese Steamed Bread

The Progress of Traditional Starter Cultures Applied to Chinese Steamed Bread
TENG Chao;,QU Ling-yu;,SUN Wei-zhe;,DAI Hao-chen;,SUN Bao-guo;,LI Xiu-ting;

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

The Relationship between Water Distribution and Quality of Fish-flavored Shredded Lamb as Affected by Different Frying Time
ZHAO Ju-yang;,YU Hai-long;,WANG Xue;,HAN Jian-chun;,LIU Qian;,LIU Li-mei;,KONG Bao-hua;

..............page:6-11

Effect of Harvest Date on Cell Wall Metabolism and Fruit Quality of Jingbaili Pear during Shelf-Life Period
WEI Jian-mei;,QI Xiu-dong;

..............page:12-16,53

Study on Extraction Technology and Stability of Tremella Polysaccharide by Enzymatic Hydrolysis
BAO Hui-mei;

..............page:17-21

Study of the Crystalization Property of Unhydrogenated Palm Oil-based Shortening
LUO Tong-biao;,SI Wei;

..............page:22-25

Interaction of Propolis Flavonoids and CTDNA
LIU Liang;,CHEN Xin;,ZHOU Wei;

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

Study on the Application of Several Commonly Used Vegetable Oils in Infant Formula
FANG Xin-ping;,ZHAI Hong-mei;

..............page:29-32

The Evaluation of Measurement Uncertainty for Varieties of Food Additives by HPLC Synchronously
MA Li;,DAI Ke;,ZENG Ting;,HUANG Shi-wen;,JU He-peng;

..............page:33-37

Processing Optimization of Ultrasound-assisted Extraction and Composition Analysis of the Oil from Alpinia oxyphylla
CHEN Jun;,LI Yun-fei;,MA Hua-lin;,WANG Dan;,CHEN Wen-xue;

..............page:38-42

Study on Extraction of Total Flavonids from Panax Notoginsen(Burk) F.H. Chen and Antioxidative Activity
LIN Xiao;,YU En-jiang;,LIU Shan-shan;,ZHANG Lai-di;,DIAN Ling-hui;

..............page:43-45,46

Extraction and Antioxidant Activity in Vitro of Polysaccharide from Sipunculus Nudus Coelomic Fluid
DONG Lan-fang;,ZHANG Qin;,TONG Tong;,XU Ming-zhu;

..............page:46-49

Supercritical Extraction of Main Components in Zanthoxylum
LI Yue-jin;,HU Jin-zhao;

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

Research of Pumpkin Seed-milk Beverage
WU Wen-qi;,SUN Zhen-gang;,FENG Yong-qiang;,HU Zhi-he;,WU Zi-jian;

..............page:54-57,110

Studies on Antioxidant Activities of Protein Hydrolysates from Sea Cucumber Viscera
TAO Hai-ying;,YAN Ming-yan;,YIN Li-duan;

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

Effect of Addition of Ginkgo Biloba on Cookie Quality
ZHANG Mei-xia;,HE Lu-ping;

..............page:62-64,65

Persimmon Jam Preparation
XU Shu;,ZHANG Xian-shu;,LUO Hong-yi;,ZOU Mei;

..............page:65-67

Fermentation Process of Fermented Glutinous Rice Mixed with Fagopyrum esculentum Moench
ZHANG Su-bin;,XIAO Jia-wei;

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

Research and Development of Medlarand Ginkgo Health Wine Process
ZHOU Yao-ming;,YANG Meng;

..............page:72-75

Research on Alcohol Fermentation Technology of Pomegranate Fruit Vinegar
ZHAO Wen-ya;,ZHANG Li-hua;,SUN Zhong-guan;

..............page:76-78

Effects of Different Technology on the Quality and Biochemical Components Changing of Summer Black Tea Huangguanyin
ZHANG Jian-ming;,WANG Fei-quan;,HUANG Yi-biao;,FENG Hua;,LIAO Yun-ning;

..............page:79-84

The Research on the Activated Carbon Preparation Technology from Hawthorn Seeds by the Method of Phosphoric Acid
WANG Lei;,LI Xian-yu;,ZHU Chuan-he;

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

Investigation of Deproteinized Technology for Polysaccharide from Enteromorpha Prolifera
TANG Zhi-hong;,WANG Yi;,MA Hong-ting;,WEN Shao-hong;,QIN Song;

..............page:90-92,93

Study on Response Surface Optimization Purple Potato Rice Wine Fermentation
CAO De-yu;

..............page:93-97

Study on the Synchronized Maturation Process of Black Rice and Oat
WANG Da-yi;,WEN Ji-ping;,ZHANG Hui;,WANG Hua-dong;

..............page:98-101

The Response Surface Optimization Research for Raspberry Berry Wine
WU Rui-hong;,LI Hui-jie;,SUN Jin-xu;,REN Yao-zong;,GUI Bing-jing;,ZOU Xiao-ran;

..............page:102-104

Study on Purification Process of Perilla Leaf Polysaccharide
SHEN Cui;,XIE San-du;,XU Fang;,GAO Ning;,LIN Xiao-yan;

..............page:105-110

Analysis of Nutritional Components of Chestnut-bud Shell and the Cotton Seed Shell in Xinyang
WANG Qin;,WEI Zong-feng;,WANG Chao;,SHAO YiNG;

..............page:111-113

Analysis and Determination of Proanthocyanidins in“Heimeiren”Potatoes by HPLC
YANG Xiao-hui;,WANG Ling;,CAI Hui-zhen;,LU Li-li;

..............page:114-116

GC-MS Analysis of the Extracts by Steam Distillation and Ethanol Extraction from Citrus Grandis Leaves
HAN Han-bing;,WANG Ming-yang;,LIU Jie-feng;,MA Chao;,LI Hai-hang;

..............page:117-119,136

Determination of the Amino Acids in the Ginseng
YANG Kui-hua;,BIAN Qing-quan;,Lü Rui;,QIN Xiao-liu;

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

Isolation of Esterase-Producing Strain from Juice of Clausena lansium Skeels and Characterization Study on the Esterase
WANG Wen-wen;,ZHANG Dong-feng;,TANG Jing-qian;

..............page:123-126

Effect of Different Packing Methods on Preservation of Lettuce under Low-temperature Storage
YANG Shao-lan;,DING Jun;,LI Xiao-na;,WANG Ran;,WANG Cheng-rong;

..............page:127-131

Subcritical Water Extraction Technology and Application on Natural Active Ingredients
ZHANG Xiao-qian;,WANG Rong-chun;,MA Ying;,GONG Pi-min;,YANG Wen-qin;

..............page:132-136

Efficacy of Probiotics for Oral Health
ZHANG Ming;,ZHANG Kai-ting;,ZHANG Wen-jing;,MEI Yu;,ZHANG Chan;

..............page:137-140

Research Progress in Microbial Screening on the Fermentation Production and Functions of Erythritol
CHAI Ming-yan;

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

A Effect of Biological Pollution on Food Safety
SUN Ruo-yu;,REN Ya-ni;,ZHANG Bin;

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

Application of Superfine Grinding Technology in the Extraction of Natural Products
YUE Xian-tian;,YANG Ji-liang;

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