Journal of the Chinese Cereals and Oils Association 2007 Issue 3 Effects of Three Food Additives on Acrylamide Formation and Texture in Fried Potato Crisps

Effects of Three Food Additives on Acrylamide Formation and Texture in Fried Potato Crisps
Zhang Yuping;Ou Shiyi;Yuan Lin

..............page:131-133,139

Viscosity Character in Processing of Yam
Gu Lin;Jiang Jun;Chen Li;Sun Jing

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

Extraction of Chickpea Protein in Reverse Micelles System
Wei Ling;Li Xueqin;Wang Li;Meng Xianfeng

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

Development and Function Evaluation of Cereal Food for Weight Reduction
Chen Qi;Zheng Jianxian

..............page:140-143,148

Adsorption and Separation by Macroporous Resin for Flavonoids of Wheat Germ
Du Minhua;Tian Long

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

Manufacture of Microcapsules of Star Aniseed Oil by Complex Coacervation
Li Qiang;Wu Cai'e

..............page:122-125,130

Extraction of Nature VE and Phytosterol form Colza Oil Deodorizaton Distillate
Jiang Hongfeng;Qian Junqing

..............page:115-121

Oxidation of Soybean Oil in Difference Storage Conditions
Zhang Rui;Zu Liya;Fan Tie

..............page:112-114

Research on Water Activity Adsorption Isotherms for Five Feedstuffs
Wei Jintao;Qi Desheng;Zhang Niya

..............page:107-111,121

Effects and Mechanism: Creatine Monohydrate on Carcass Characteristics and Meat Quality of Finishing Swine
Han Jianzhong;Gu Zhenyu;Wu Jinsong;Chen Qingfu

..............page:101-106

Effects of Phytosterols on Performance, Plasma Cholesterol Content and Carcass Quality of Meat Duck
Gu Wanting;Zhou Yanmin;Wang Tian

..............page:97-100,106

The Inhibitory Activity of Peanut Protein Hydrolysates to AngiotensinⅠ-Converting Enzyme
He Dongping;Liu Lina;Zhang Shenghua

..............page:94-96

Antioxidation of Berberine Hydrochloride to Oils and Fat
Liu Zheng;Lu Hua

..............page:88-93

Analysis of Fatty Acids of Rosa Roxburghii Tratt Seed Oil by GC-MS
Zhang Junsong;Zhang Wenye;Yao Ermin;Bo Yunchuan

..............page:85-87

Enzymatic Synthesis of Monoglycerides by Lipase-Catalyzed Glycerolysis
Hu Sun;Wan Peng;Wang Fang;Deng Li

..............page:80-84

Synthesizing Ethyl Ester of Conjugated Linoleic Acid with Kalium Alcoholate
Jiang Wei;Wan Zilong;Yi Dan;Shi Hongqi;Liu Fayi

..............page:77-79

Rheological Property of Super Micronized Rice Starch
Rong Jianhua;Shi Junli;Zhang Zhengmao;Wu Leilei;Zhao Siming

..............page:73-76

Determining Gelatinization Temperature ofLotus Root Starch
Li Jie;Tian Cuihua;Xiang Lixia;Wang Qingzhang

..............page:70-72,93

Separation of 11S Globulin in Soy Protein Isolate
Xu Liping

..............page:47-49

Extrusion Parameters and Nitrogen Solubility of Soybean Meal
Xu Honghua;Shen Dechao

..............page:43-46

Effects of Processing Parameters on Specific Mechanical Energy in Soy Protein Texturization by High Moisture Extrusion
Kang Lining;Wei Yimin;Zhang Bo;Zhao Duoyong

..............page:38-42,58

Intermolecular Forces and Secondary Structure of Acid-deamidated Rice Protein
Yi Cuiping;Yao Huiyuan

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

Mechanism of Enzymetic Hydrolysis of Rice Protein (Ⅰ):Hydrolysis Process and Distribution of Enzyme in System
Wang Zhangcun;LiuWeidong;Zheng Jianqiang;Dong Jilin;Yao Huiyuan

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

Rice Starch: Viscosity Property and Texture Property
Xie Xinhua;Li Xiaofang;Xiao Xin;Li Yuanrui

..............page:9-11,20

Rice Bran: Extrusion Processing and Nutrition
Xu Shulai

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

Quality Evaluation of Steamed Bread by Traditional Fermentation
Ding Changhe;Qi Guangce;Hou Lifen;Lu Huifang;Li Lite

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

Wheat Flour Quality Requirement for Lanzou Alkaline Stretched Noodles (Ⅱ):Relationship between Protein Fractions and Processing Quality
Meng Xiangang;Xie Fang;Shang Xunwu

..............page:21-25,54

Enzymatic Characteristics of Protease of Alternaria atternata,The Pathogenic Mold for Black Embryo Wheat Grains
Cao Qingguo;Guo Qin;Shi Yanqiang;Li Chenzhao

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

Selection of Protease for Preparing Antioxidant Peptides from Wheat Germ Protein
Cheng Yunhui;Wen Xinhua;Wang Zhang

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

Changes of Endosperm Enzyme Activity during Malting for Wheat
Li Juxiu;Wei Yimin;Wang Lizhu;Jing Xiao

..............page:34-37

Whole Kernel Detection: Determination of Amylose Content of Maize with Near-Infrared Transmittance Spectroscopy
Zhu Suwen;He Gui;Li Zhan

..............page:144-148

Application of Near Infrared Spectroscopy for Rapid Analysis of Amylose Content in Short-Grain Rice
Lu Yanting;Jin Qingsheng;Ye Shenghai;Zhang Yaofeng;Qi Yongbin;Wang Linyou;Zhang Xiaoming

..............page:149-153

Potassium Bromate in Wheat Flour: Detection Method and China Market Survey
Xu Qin;Li Jingmei;Yang XiuLan;Wang Bujun

..............page:154-157

Determination of Multi-Residue of Twelve Organophosphate Pesticides in Wheat Flour
Ying Xinghua;Xu Xia;Chen Neng;Zhu Zhiwei

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

Peanut Industry in China: Actuality and Development Promoting Countermeasures
Wang Jiao;Kan Jianquan;Zhao Jin

..............page:161-164

Optimization of Acid Hydrolysis Parameters of Octenyl Succinic Anhydride Modified Waxy Rice Starch Based on Response Surface Methodology
Wu Yinglong;Bian Xiliang;Xia Fengqing;Chen Xiaohuan

..............page:65-69

Preparation of Slowly Digestible Starch from Rice
Wang ping;Chen lei;Cao jianwei

..............page:62-64

Thermal Stability and Decomposition Kinetic of Hydroxypropyl-β-Cyclodextrins
Yuan Chao;Jin Zhengyu;Tan Yibing

..............page:59-61

Effects of Microwave on Frothiness of Soy Protein Concentrate
Sun Bingyu;Shi Yanguo

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

Preparation of Food Grade Soy Lecithin by Inorganic Ceramic Membrane Micro-Filtration
Wang Yong;Zhao Mouming;Xiao Chengui;Zhang Zhisen

..............page:50-54