Food Research and Development 2016 Issue 8 Study on the Antioxidant of Ethanol Extraction from Areca Kernel

Study on the Antioxidant of Ethanol Extraction from Areca Kernel
ZHANG Lu;,ZHENG Ya-jun;,LI Yan;,ZHANG You-lin;,ZHANG Run-guang;,ZHANG Yu-feng;

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

Protective Effect of Blueberry Anthocyanins on Oxidative Damage in Type 2 Diabetes Mice
LI Ya-wei;,CHANG Sheng;,WANG Li-ming;,JIN Ying;

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

The Effects of Components of Dietary Fiber Made from Three Kinds of Mango Peel and Pulp
CHEN Duo-mou;,WEN Pan;,HANG Yu-yu;,PEI Zhi-sheng;

..............page:9-14

Study on the Structural Characteristics of Casein Hydrolysis Products
LIU Tian-tian;,WANG Jin-shui;,GAO Yun-fang;,LI Xiao-wei;,ZHOU Xiao-pei;,JIA Feng;

..............page:14-19

The Change of the Nutritional Content after the Extrusion in Okara as Raw Materials of Meat Analogs Products
L(U) Bin;,YU Han-song;,WANG Yu-hua;,PIAO Chun-hong;,LIU Jun-mei;,DAI Wei-chang;,HU Yao-hui;

..............page:20-24

Studies on Physical-chemical Properties of the Ultrafine Powders from Lentinus Edodes Handle of Enzymatic Hydrolysis
ZHOU Ling-guo;,ZHU Yi-wei;,JIANG Wen-ping;,LONG Yong;,Fei Hua-xi;,ZHOU Wen;

..............page:25-28

Inhibitory Effects of Flavonoids in Leaves of Dendrocalam Latiflorus on the Activity of Lipoxygenase from Maojian Tea Leaves
WU Gui-ling;,WU Yan-ling;,YANG Zai-bo;,LIU Pin-zhen;

..............page:29-33

Effects of Yeast Polysaccharides Mp60 on the Quality of Wine in Process of Post Treatment
HE Zhong-bao;,LI Ze-fu;,ZHAO Qiang;,LI Ping-ping;,QUAN Yong-liang;

..............page:33-36

Effect of Different Methods of Persimmon Deastringency on Quality of Mopan
ZHANG Gui-xia;,WANG Wei;,GONG Wu-que;,REN Zhi-yu;,WANG Ying-chao;

..............page:37-40

Study of the Ultrasonic-assisted Extraction of Oil from the Peony Seed Meal
LIU Bai-hua;,YIN Zhong-yi;,ZHENG Xu-xu;

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

Enrichment of Total Flavonoids of Mulberry Leaves with Polyamide-macroporous Resin
YANG Chao;,LIU Dong-lian;,TAN Lin;,YANG Chun-mei;,MOU Qian-yun;

..............page:45-48

Extraction of Active Polysaccharide from Phellinus species by A Low Temperature and Pressure Method
LI Le;,MA Yao;,LI Ting-ting;,MU Xue-pan;,WANG Miao;,LIU Tao;,MA Xiao-kui;

..............page:49-53

Optimization of Ultrasonic-assisted Extracting of Evodiamine and Rutaecarpine
YANG Wen-ting;,HUANG Shi-xu;,XU Wen-guang;,WU Shi-jun;

..............page:54-57

Study on the Extraction Process of Proanthocyanidins in Pinecone of Pinus massoniana
WANG Miao-fei;,SUN Xiang-ting;,HUANG Hao;

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

The Influence of Different Sugar Concentration on the Quality of Brewing Red Wine
YANG Xue-lian;

..............page:62-67

The Preparation of Roxburgh Rose Collagen Tablets
ZHANG Rong-rong;,CAI Jin-teng;,QI Zheng-fang;

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

Application of Towel Gourd Juice in the Processing Technology of Sponge Cake
WANG Ying-ying;,YOU Xin-xia;

..............page:71-76

Study of Microwave-baked Oats Cake without Sugar
CHEN Yun;

..............page:76-79

Preliminary Study on Brewing Technology of the Novel Reed's Health Beer
ZHANG Xiang-sheng;,MIAO Nan;,ZHOU Chong;

..............page:80-82

Development of Compound Beverage Wolfberry Longan
HE Yao-zhou;,WU Zhong-yi;,LI Ying;,CAO Xiao-hong;

..............page:83-86

Preparation and Research of Weight Loss and Lower Blood Pressure Function Compound Vegetable Juice
WEI Wen-jing;,LI Yue;,SONG Xiang;

..............page:86-88

Processing Method of Cake Made from Tartary Buckwheat and Cocoa
WANG Xue-mei;,ZHENG Qian-yun;,LU Yun;,GE Meng-dan;,CHEN Tian-pei;

..............page:89-92

Study on Process and Quality of Vegetarian Ham Sausage
ZHANG Yin;,LI Jian;,XIE Bo;,YUAN Jin;,ZHANG Xi;,LIU Ke-cheng;

..............page:93-98

Hydrolyzate of Pea Starch by Marine Cold-adapted α-Amylase and Its Biological Activity
L(U) Ming-sheng;,WANG Shu-jun;,JIAO Yu-liang;,FANG Yao-wei;,LIU Shu;,XUE Ye-min;

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

Study on Ozone Reduction Bacteria and Sulfur Free Color Protecting Technology of Sweet Potato
HE Sheng-sheng;

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

Study on the Production of Selenium-enriched Pork by Using the Selenium-enriched Yeast
QUAN Qun-xue;,CHEN Li-qiang;,WEI Ren-ling;,HAN Yong-jian;,LIU Meng-zhou;

..............page:109-111

Study on Processing Technology of Fermented Blueberry and Honeysuckle Wine
YU Jun-xiang;,ZHENG Ya-qin;

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

Process Conditions in Fermented Fish Minces Inoculated with Lactobacillus casei
chen zheng rong ;, jiang xin rong ;, sang jian ;, zhang yu lv ;, chen xia ;, huang yu jun ;, liu zuo yang ;, gu rui xia ;

..............page:116-119

Process of Candied Ginger in Luoping
HUANG Hui-fu;,ZHANG Yu-li;

..............page:120-123

The Extraction of Soybean Isoflavone from the Soybean Used for Dry Soyfoods
GU Jian-ming;,JIANG Pan;

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

Ultrasound-assisted Extraction of Total Flavonoids from Lotus Plumule with Response Surface Methodology
ZENG Jing;,XU Ming-sheng;,SHEN Yong-gen;,WU Shao-fu;,DING qin;

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

Filling Technology and Texture Properties of Freeze-dried Flavored Bitter Gourd Crisps
DAI Jia-yu;,SUI Jia-chen;,ZHU Qing-yi;,WEN Lian-kui;

..............page:134-138

Study on Discrimination of Five Species of Medicinal and Edible Dioscorea Plants by Fourier Transform Infrared (FT-IR) Spectroscopy
QI Lu-ming;,WANG Yuan-zhong;,ZHANG Ji;,JIN Hang;

..............page:139-143

Preparation and Certification of Reference Sample Carmosine Derived from Synthetic Colorant
he gui hua ;, han huan mei ;, zheng xin hua ;, zhang ai xia ;, chen ;, wang le ;, geng yan ling ;, wang xiao ;, duan wen juan ;

..............page:144-147

Research on Qualitative Analysis Methods of Sesame Oil Adulteration Based on Spectroscopy
WEI Li-na;,LIU Cui-ling;,ZHAO Qi;,DAI Yue;

..............page:148-152

Effect of Different Digestion Methods on the Content of Lecithin in Eggs
MA Guang-lu;,MA Xiao-li;

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

Detection and Analysis of Arsenic in Mushroom by Microwave Digestion-AFS
QIAO Ling;

..............page:155-157

Simultaneous Determination of 12 Additives in Jam by High Performance Liquid Chromatography
LI Ye;

..............page:158-160

Analysis of Chemical Constituents in Herbal Tea Based on HPLC-Q-TOF-MS
YOU Fei-xiang;,HAN Yan-qi;,GONG Su-xiao;,ZHANG Tie-jun;,CHEN Chang-qing;

..............page:161-165

Biotransformation Screen of Phloretin and Determination of Consumption Rate
CUI Yu;,ZHAO Yan-min;,WEI Xiao-cong;,LIU Dai-lin;

..............page:166-169

The Study on Improving the Biocontrol Effect of Metschnikowia pulcherrima under Low Environmental Temperature
GUO Dong-qi;,JIANG Nan;,LIU Ya-jun;,ZHU Li-xia;

..............page:170-173

Studies on the Inducing Conditions of Solid-state Fermentation by Trichoderma viride
LIU Hua;

..............page:174-177

Effects of Ozonated Water on Storage Properties of Fresh-cut Lotus Root
LI Xin-nan;,WANG Hong-bin;,YAN Shou-lei;,LI Jie;,WANG Qing-zhang;

..............page:178-184

Effects of Different Storage Temperature on the Quality of Almond
ZHANG Hui;,WANG Qian;,ZHANG Zheng;,CHEN Juan;,PENG Ya-rong;,CHE Feng-bin;

..............page:185-188

Review: Acid/Alkali Hydrolysis of Small Molecular Natural Products
chen xue yang ;, zhou zuo ;, chen ming ;, fu gui ming ;, huang zuo zuo ;, li hui xiao ;, zou bin ;, wan yin ;

..............page:189-193

Colloidal Gold Immune Chromatography Technology in the Application of Food Banned Substances
REN Bo-ru;,XIE fei;,WANG Ting-xin;

..............page:194-197

Study on Extraction and Purification of Tea Saponin
DENG Gui-lan;

..............page:197-204

The Research Methods on Molecular of Aspergillus niger for High-yield Glucoamylase
YANG Li-juan;,YU Shao-wen;

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

Research Progress of Fall Fat and Antioxidation Effect of the Lotus Leaf
CHAI Jin-zhen;,JIANG Li;,WEI Jing-qiang;,YIN Guang-ling;

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

The Current Condition and Main Problems in Preserved Fruit Industry and Measures for Improvement
WEI Shi-qian;

..............page:212-215

Effect of Phosphates on Water Holding Capacity of Egg Gel
ZENG Hong-yan;,LIU Fu-quan;,ZHAO Zhi-feng;,RAN Xu;,ZENG Li;,HE Qiang;

..............page:216-220

Application of Electronic Tongue on Maillard Reaction of Chicken Flavor
WANG Yu-fen;,ZHOU Xiao-ru;,LIU Xiao-chen;,REN Li-ping;

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

shi pin yan jiu yu kai fa zhuan gao yao qiu ji zhu yi shi xiang

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zuo kang jiao mu jun zai guo shu cai hou bao xian zhong de ying yong
guo dong qi ;

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