Food Research and Development 2016 Issue 13 Study on the Anti-fatigue Effect of Oviductus Ranae Protein Hydrolyzate

Study on the Anti-fatigue Effect of Oviductus Ranae Protein Hydrolyzate
PAN Dai-an;,ZHANG He;,DONG Ying;,WANG Shan;,BIAN Shuai;,WANG Qiu;,QI Bin;,ZHAO Yu;,ZHAO Da-qing;

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

Studies on Physicochemical Properties of Starch Modified by Mechanical Activation and Esterification
ZHANG Zheng-mao;,LI Ji-liang;

..............page:5-9

Effect of Low-power Microwave on Blueberry Postharvest Physiological and Biochemical
LI Ming-xia;,HE Yu-ting;,WANG Qi;,HAN Jian-qun;,DONG Ming;

..............page:10-14

Screening of Activated Carbon Absorbing the PAHs Ingredients in Camellia Seed Oil and Its Optimization of Acting Condition
ZHU Hua-ming;,DAI Xian-jun;

..............page:15-18

Antioxidant Activity of Polysaccharide from Lycopus lucidus Turcz
WANG Wen-jing;,GAO Chun-yan;

..............page:19-22

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa
shi pin yan jiu yu kai fa ;

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

The Antioxidant Effect And Toxicology of Pine Pollen Extract
YU Jian-wei;,LI Ming;,QIAO Qiang;,XU Hong-nan;,WANG Tong;

..............page:23-26,123

Analysis on Constituents of Pea Residue and Determination on Adsorption of Dietary Fiber
ZHOU Fang-ning;,LU Cai-hui;,MOU De-hua;

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

Antioxidant and Antimicrobial Activities of Volatile Oil from Ginger by Supercritical Extraction
WANG Li-xia;,QIAN Jia;,FENG Shuo;,ZHANG Jin-ling;,HOU Hui-hui;,WANG Song-yu;

..............page:31-34

Optimization of Extraction for Flavonoids from Huizhou Chrysanthemum by Response Surface Method
HAN Cheng-yun;,ZHAO Zhi-gang;,ZOU Lei;

..............page:35-39

Optimization of Microwave-Assisted Extraction of Polysaccharides from Evodia with Response Surface Methodology
WEI Zeng-yun;,ZHANG Hai-rong;,CHEN Jin-e;

..............page:40-44

The Study of Supercritical Fluid Extraction of Lycopene on Autumn Olive
CHENG Jian-hong;,LIU Hui-bin;,YU Xi-tao;

..............page:45-47

Study on Extraction and Purification of Saponins in Bitter Melon
DONG Jia-bao;,DUAN Li-ping;,TAN Li;,YANG Jian-zhang;,HU Sha;,QUAN Qin-guo;,LIAO Xiang-yang;

..............page:48-51

Optimization of Ultrasonic-assisted Extraction Process for Active Substance from Clinacanthus nutans
YU Qun;,DUAN Wei-wen;,LIU Bing;,DUAN Zhen-hua;,SHANG Fei-fei;

..............page:52-55

Study on Formula of Pueraria Teabag and Optimization of Brewing Parameters
NAN Ji;,LI Yuan-zhi;,LIANG Huan-qiu;,YANG Lu;

..............page:56-59

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa
shi pin yan jiu yu kai fa ;

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

Optimization on Technological Conditions of Frozen Lonicera Edulis Goat Yogurt
ZHANG Jun;,LIU Yu-feng;,ZHANG Dong-xue;,YANG Guang;,ZHOU Guo-wang;

..............page:60-64

The Development of Typha Latifolia and Chinese Yam Scales Gelation Soup Dumpling
GU Rong;,DONG Dao-shun;

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

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa
shi pin yan jiu yu kai fa ;

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

The Research of Dandelion Tea
SUN Ai;,LIU Shan-shan;,SHEN Lei;,XIAO Zhen-dong;,YANG Hua;

..............page:68-72

Study on the Processing Technology of Spicy Shredded Mushroom
WANG Gui-zhen;,WANG Shi-heng;

..............page:73-77

Choice and Combined Use of Different Nitrite Substitutes in Cooked Meat Products
XU Lin;,YANG Chun;,ZHANG Jiang-ning;,GUO Pei-rong;,LU Jian-ming;

..............page:78-82

Preliminary Study on the Solidification Yoghurt with Laver
SONG Ya-ru;,LIU Shu;,LIN Lu;

..............page:83-87

Study on the Processing Technique of Pumpkin Juice Co-fermented by Lactic Acid Bacteria and Yeast
LIANG Li;,CHENG Chen;,ZHANG Liu-yin;,XIE Xue-wen;,CHEN Xin-you;,LI Quan-hong;

..............page:88-91,92

Studies on Fermentation Conditions of the Yeast GP2 for Mulberry Wine
ZUO Yong;,YANG Xiao-long;,FU Bin;,YE Bi-xia;,ZHANG Jing;

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

Determining the Content of Carotenoids in Hyaluronic Acid Marine Collagen Peptide Powder
WANG Hai-dong;,JIANG Shui-hong;,ZHA Sheng-hua;,ZHANG Hong;

..............page:96-98

Detection of Nε-(carboxymethyl)lysine in Foods by High Performance Liquid Chromatography-Mass Spectrometry
LIU Hui-lin;,CHEN Xiao-mo;,MU Lin;,WANG Jing;

..............page:99-103

Study on Fatty Acid Composition in Chicken Meat and Skin of Baicheng Fatty Chicken
RenaguliMusha;,AmanguliYimamushan;,FANG Yong;,WANG Juan;,LI Jin-yu;

..............page:104-108

Study on Distribution and Combined Forms of Selenium in Swimming Crab
LU Dan;,YU Yan-lei;,ZHANG Hong;

..............page:109-112

Study on the Quantitative and Purification Method of Total Saponins in Alcoholic Beverage
LI Ping-fan;,WANG Wen-wen;,ZHAO Xin;,LI Jing;,YAO Yong-fang;,DENG Mao-cheng;

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

Determination of Iso-α-acids in Beer withβ-CD Sensitized by Ultraviolet Spectrophotometry
CHEN Jin-e;,HE Pei;,ZHANG Hai-rong;

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

Synchronous Fluorimetric Determination of Residue Cephradine by Acidly Degraded and Sensitized in Animal Food
LI Yue-qiu;,XU Lu-lu;,WU Jin-tao;,HAN Yuan-yuan;,DI Ke-qian;,LI Jun;

..............page:119-123

Compare Study on Quantity Determine Method of Polycose of Lentinus edodes
ZHOU Yong;,YI Yan-kui;,YANG Xiao-min;,LI Ya-ping;

..............page:124-128

Study on Quantitative Determination of Total Flavonoids in Physalis Pubescens L. by Spectrophotometry
LI Shi-yan;,YAN Gong-xin;,ZHU Dan;,NIU Guang-cai;,WEI Wen-yi;

..............page:129-134

Determination of Acetamiprid in Garlic by SBSE Combining with LC-MS/MS
NI Yong-fu;,WANG Zhi-hong;,ZHU Li-ping;,GAO Jie;,YAN Qiu-cheng;

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

Improvement of 5 Synthetic Pigment with HPLC Method for the Determination of Cooked Meat Products
GAO Hui;,WANG Yang;,WANG Min;

..............page:138-142

Research for the Elimination of Matrix Interference on the Determination of Lead in Spirulina Tablets by GFAAS
ZHANG Hua-jun;,SUN Liang;,YANG Ling;,WU Guo-qing;

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

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa

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

Determination of Multiple Sugar Alcohols in Wine by HPLC
LIU Lin;,HAO Peng-fei;,ZHANG Li;,ZHANG Xue-yan;,LvNing;,XU Qin;,WANG Jian-hua;

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

Isolation and Identification of Dominant Yeast in Home Grape Juice Drink
YAO Lu-ye;,ZHANG Qi;,SHEN Bo-wen;,LI Xin-yi;,DONG Jun;,WANG Kai-fang;,TIAN Jia-long;

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

Microbial Diversity Analysis of Sticky Bean Bun Sourdough from Different Regions
TAO Dong-ya;,JIN Yin-qi;

..............page:156-159

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa

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

The Research on Preparation of Kudzu Ferment by Mixed Bacteria with Ultrasonic Wave
WANG Zhen-bin;,LIU Jia-you;,YAN Xian;,CHEN Bing-bing;

..............page:160-165

Screening of Cellulose-degrading Bacteria and Studies on Characters of Enzyme Activity
LI Xin-ling;,SUN Xiao-fei;,LI Xin;

..............page:166-168

Assessment of Extract of Eucommia ulmoides Leaves on Weight Loss Function
ZHENG Hong-xing;,XIANG Hui;,ZHANG Zhi-jian;,QI Shan-shan;,LIU Jing;,YANG Xing;

..............page:169-172

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa

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

Studies on the Effect of Tea Polyphenols on the Preservation of Salmon
WU Le-le;,ZHOU Jun-hui;,LIU Chun-e;,SUN Lin-lin;,YAN Xiao-dong;

..............page:173-175,176

Effects of Drying Methods on Pesticide Residues in Wolfberry and Its Dietary Exposure Assessment
ZHANG Yan;,WU Yan;,NIU Yan;,ZHANG Feng-feng;,GOU Chun-lin;

..............page:176-180

Situation and Risk of Chloramphenicol Residues in Export Aquatic Products
CHEN Jun-yu;,HE Jian-shun;,YU Xiao-wei;,XIAO Ying;,ZHENG Yu-li;

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

The Application of HACCP System in the Malt Protein Solid Drink
JIANG Zhi-ying;,SHAN Ru-gang;,XU Hua-zhu;

..............page:184-186

Application of HACCP in Soy Sauce Production and Quality Control
CHEN Qi-gang;,Gulinuer·Tulaxi;

..............page:187-189,190

Statistics and Analysis on the Unqualified Rate of Domestic Wine Quality Index
WU Shuai;,LI Xiang-nan;,WANG Kai-yu;,HAN Sheng-qian;

..............page:190-194

Progress in Research on Qualities of Fruits and Vegetables Treated by Vacuum Impregnation Processing
MAO Jia-qi;,ZHANG Li-fen;,CHEN Fu-sheng;,LAI Shao-juan;

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

Overview of Affective Sensory Evaluation Techniques for Food Sensory Quality
ZHI Rui-cong;,ZHAO Lei;,ZHANG Lu-lu;

..............page:200-206

Application of Physical Treated Methods in the Structure and Functional Character of Soy Protein
WANG Yu-ting;,WANG Xiao-yu;,SUN Zhi-gang;,FU Hong;,XU Jing;

..............page:207-211

The Healthcare Function and Development Trend of Toxburgh Rose
QIN Long-long;,ZHOU Rui-li;

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

Application of Modern Biological Methods in Detecting of Plant Phytopathogens
HUANG Can;,CHEN Qin;

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

The New Research about Anti-obesity Components in Food
LI Lei;,ZHOU Sheng-sheng;

..............page:220-224

huan ying ding yue 2017 nian shi pin yan jiu yu kai fa

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