Journal of Chinese Institute of Food Science and Technology 2011 Issue 4 Research Advances on Application of Natural Plant Antimicrobials to Fresh-keeping of Fruits and Vegetables

Research Advances on Application of Natural Plant Antimicrobials to Fresh-keeping of Fruits and Vegetables
Zeng Rong;Zhang Ashan;Chen Jinyin

..............page:161-167

Study on Preparation of ACE Inhibitory Peptides from Oat Protein by Enzymatic Membrane Reactor
Ren Oing;Zhang Xiaoping

..............page:23-35

Optimum Technology for Decolorizing, Concentrating and Purifying Pectic Solution Extracted from Citrus Peel
Su Donglin;Li Gaoyang;Liu Wei;Shan Yang

..............page:108-114

ITS rDNA Sequence Analysis and Identification of Pathogens for Postharvest Diseases of Peach Fruit
Yao Zipeng;Wang Yousheng;Guo Xiaomin;Li Liping

..............page:172-178

Adsorption Effects of Green Tea Waste on the Dye-Methylene Blue and Malachite Green
Wang Yan;Su Yajuan;Li Ping;Liu Bo

..............page:83-89

Determination of the Content of Four Isoflavones in Different Soybean Foods
Gao Liying;Nie Shaoping;Qiu Qiqi;Hu Xiaojuan;Xie Mingyong

..............page:211-217

Effects of Processing Methods on Digestibility and Allergenicity of Crab Tropomyosin
Liu Guangming;Yu Huilin;Huang Xiuxiu;Cai Qiufeng;Su Wenjin;Cao Minjie

..............page:14-22

Research Advance on the Interaction of Probiotic、 Gut Microflora and Host
Wang Lifeng;Zhang Heping

..............page:147-153

Effect of Different Parts and Processing on Composition and Content of Glucosinolate in Cabbage
Gong Zhiqing;Zhang Min;Liu Chunquan

..............page:218-223

Changes of Volatile Substances in Nectarine during Postharvest Senescence and Diseases by Principle Component Analysis
Chen Xiaoyan;Wang Yousheng;Li Liping;Qin Lijie

..............page:179-186

Determination of Polyphosphates in Aquatic Products and their Products by Free Reagent Ion Chromatography
Wang Li;Zhang Li;Li Jianrong

..............page:203-210

Establishment of SCAR Markers and its Aplication for Identification of Strain-Groups in Agaricus Bisporus
Zhang Jing;Chen Wenbing;Shao Biying;Wang Zesheng;Liao Jianhua;Jiang Shuxun;Li Shousong

..............page:194-202

xin xi dong tai

..............page:234-236,后插1

Optimization and Application of Formula for CTESM as Temperature Regulator in Food Storage
Li Ting;Pan Xin;Ying Tiejin

..............page:115-122

Preparation of Composite Films with Zein and Chitosan
Li Mengqin;Ren Hongtao;Wang Yue;Xu Yanyan;Wang Jie

..............page:71-77

Effect of Proanthocyanidin and Ascorbic Acid and Garlic on Sodium Nitrite Residue in Low-temperature Sausage
Zheng Lihong;Meng Jun;Zhang Jiancai;Ren Fazheng

..............page:129-133

Advanced Research on Metabolic Mechanism and Toxicity Protection of Acrylamide :in Vivo
Li Dong;Jin Cheng;Tang Guping;Zhang ying

..............page:139-146

Extraction of Oat β-Glucan by Freeze-thaw Method and Structure Characterization of the Product
Wu Jia;Lin Xiangyang;Huang Dihui;Xie Bijun

..............page:48-54

fang bian mian su hua ji wen ti bu bi kong huang , ying li xing kan dai

..............page:237

The Source of the Natural α-glucosidase Inhibitor and its Appliction Research Situation
Zhu Yunping;Li Xiuting;Li Lite

..............page:154-160

Study on Antioxidant Activity of Golden Rice
Ma Tingjun;Ren Guixing

..............page:96-101

Ultrasound-assisted Extraction of Flavonoids in Huyou Peels and its Antioxidant Action
Han Xiaoxiang;Zhou Lingxiao;Li Jianrong;Yang Juhong

..............page:55-61

Separation and Determination of L-lysine in Beverages by Capillary Electrophoresis with Electrochemiluminesence Detection
Wang Li;Feng Zhenge;Luo Congting;Cai Huinong

..............page:224-228

Effects of Nano-SiOx/Chitosan Complex (NSCC) on the Shelf Life and Quality of Fresh-cut Chinese Water Chestnut
Xu Tingqiao;Luo Zisheng;Xie Jing

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

Effects of Ice-Temperature Storage on Metabolism of Cell Wall Material in Persimmon Fruits
Zhou Yongjun;Gao Haiyan;Zhang Min;Chen Hangjun;Tao Fei;Song Lili

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

Studies on Growth and Malolactic Fermentation Characteristics of Lactobacillus Plantarum R23 in Loquat Wine
He Zhigang;Liang Zhangcheng;Ren Xiangyun;Lin Xiaozi;Li Weixin;Lu Donghe

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

Extraction of Bacillus cereus DNA in Vinegar and the Establishment of ERIC-PCR System
Liao Yonghong;Ren Wenya;Sun Baoguo;Xu Jin;Shen Han

..............page:7-13

Preparation of Cross-linked Transglutaminase (MTG) Crystals and its Structure Characterization
Han Chunran;Zhang Na;Wang Qiang;Zhang Yifang;Liu Ying;Ma Yongqiang

..............page:42-47

Study on the Difference of Food Lingual Tactile Perception Between Different Papillae
Shuai Zhengrong;Zhang Weibin;Qin Yumei;Zhang Genhua;Shen Zhonggen;Deng Shaoping

..............page:229-233

Interaction and Mechanism of Chicken and Soy Proteins Catalyzed by Enzyme
Ouyang Yanhua;Wang Shaoyun;Zhou Hong;Chen Ming;Rao Pingfan

..............page:90-95

Current Status and Future Perspectives in Research on Plant Lipofuscin-Like Pigments
Gao Haiyan;Zhai Wenjing;Tao Fei;Chen Hangjun;Fang Xiangjun

..............page:1-6

Research on Food Safety of Repeated Fried Soybean Oil and Preparation of O/W Emulsifier
Liu Zhiming;Zhang Liyuan;Sun Qingrui;Lei Yanbo

..............page:187-193

Study on Extraction and Purification Technology of Flavones from Zizyphi Spinosi Semen
Ding Ke;Gu Yu;Lu Jingjing;Wu Jun

..............page:62-70

Synthesis of Artificial Antigen of Penicillin G and its Determination by Enzyme-linked Immunosorbent Assay (ELISA)
Wang Shuo;Jiang Yueming;Song Jiajia;Yu Jiao;Yang Zelin;Zhang Yan

..............page:168-171

Effect of Oat on Blood Lipids Level of Middle-aged and Elderly Men with hyPercholesterolemia
Li Lixiang;Zhang Jian;Song Pengkun;Wang Chunrong;Man Qingqing;Meng Liping

..............page:102-107

Preparation of Sapium Discolor Honey Vinegar and Its Beverage
Zhang Lizhen;Zeng Zhijiang;Yan Weiyu;Wu Xiaobo

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