Journal of Chinese Institute of Food Science and Technology 2012 Issue 8 Study on the Mixed Fermentation of Cabbage

Study on the Mixed Fermentation of Cabbage
Wei Lingling;Ying Tiejin;Chen Yan;Luo Shasha

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

Isolation, Analysis and Properties of Antibacterial Substance Produced by Bacillus Subtilis WL17
Nan Nan;Qi Xiangyang;Yuan Yongjun

..............page:17-24

Investigation of Tea Beverage Intelligent Sensory Analysis Method Utilizing SRSAnose System
He Yangchun;Song Hualiang;Hui Guohua

..............page:197-202

Genetic Improvement of α-Amylase Producing Bacillus Licheniformis by Expression of Hemoglobin Gene from Vitreoscilla
Wang Fenghuan;Yang Jianguo;Wang Bing

..............page:11-16

xin xi dong tai

..............page:10,16,24,59,66,72,86,92,97,103,109,117,126,134,140

Proteomics Studies of Fungi——Methods and Progressions
Gu Fengying;Gao Jie;Ruan Hui;He Guoqing

..............page:135-140

Establishment of Loop-Mediated Isothermal Amplification for Detecting Vibrio Parahaemolyticus tdh Gene
Cheng Xiaoyan;Liu Qinghui;Huang Jie

..............page:156-162

Research on Antioxidant Activity of Secoisolariciresinol Diglusoside
Yang Hongzhi;Li Jing;Chen Mingxing

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

Research of Spoilage Organisms in Shelf-life of Fresh Meat-stuffing Zongzi
Gu Zhenyu;Xu Huiping;Li Jianrong

..............page:191-196

Determination of Antioxidants in Several Plant Oils
Tang Liang;Hu Jiangning;Liu Rong;Zhang Bing;Lei Lin;Deng Zeyuan

..............page:210-214

Effects of Food Additives on Antibacterial Activity of the T.Viride Fementation Fluids
Ye Weijuan;Wu Shaohui;Zhao Ting;Yu Xin;Li Kaoquan

..............page:98-103

Separation of Catechin and Epicatechin from Persimmon by High Speed Counter Current Chromatography
Guo Linbo;Li Yuhua;Zhou Jing;Yue Xi;Chen Xiangning

..............page:47-52

A Review of Fruit and Vegetable Processing by Ultra High Pressure
Zhou Minsheng;Zhu Rui;Mao Ming;Yu Yong;Zhu Songming

..............page:127-134

Antimicrobial Activity of Ethanol Extract from Kadsura Longipedunculata on Food Deterioration Bacteria
Wu Shaohui;Ye Weijuan;Zhao Ting;Yu Xin;Li Kaoquan

..............page:104-109

The Prospect and Current Situation of Near Infrared Spectroscopy for Detecting the Quality of Wine Grape
Xu Hongyu;Zhang Jingfang;Lu Chunsheng;Hou Lixuan

..............page:148-155

Effects of Different Additives on the Functional Properties of Heat-induced Gel of Chicken Salt-soluble Proteins
Wu Zhen;Yang Chuanyu;Sun Jingxin;Xu Xinglian;Qiao Changming

..............page:60-66

Effect of Traditional High-temperature Dry Roasting on Properties of Dry Roasting Naked Oat Prolamin and Glutein
Ren Qing;Zhang Xiao;Guo Xiangyu;Wang Fuquan

..............page:67-72

Purification and Diversity Analysis of Chemical Composition of Polysaccharides from Three Kinds of Sea Cucumbers
Su Wei;Xue Changhu;Cui Hongbo;Chang Yaoguang

..............page:215-220

Research on the Process Optimization of Scallop Skirt Enzymatic Hydrolysis and Its Amino Acid Analysis
Sang Yaxin;Wang Xianghong;Wang Su;Li Cai;Zhang Xuejiao;Zeng Zhaoshuang

..............page:78-86

Use of Heat-Shocked Lactobacillus Helveticus in Cheddar Cheese Slurry
Liu Feng;Chen Lijun;Sui Xin;Jiang Tiemin;Lu Yang

..............page:87-92

Identification and Study on the Virulence Gene of Edwardsiella Tarda
Jia Juntao;Chen Jixiang;Lu Lili;Jiang Yinghui;Fang Baohai;Li Zhengyi

..............page:186-190

Research Progress and Prospect of Bioactive Components in Whole Grain
Wang Liping;Tan Bin;Liu Ming;Tian Xiaohong;Liu Xianxiang

..............page:141-147

The Development of Yogurt with Cholesterol-lowering Effects
Zhao Chunfeng;Zeng Xiaoqun;Pan Daodong;Li Hesheng

..............page:53-59

The HPLC Detection Method of DNOP and DBP in the Beverage of Plastic Bottle Packing
Wang Nan;Wang Wei;Zhang Yu;Ge Hangli;Li Tiantian

..............page:179-185

A Rapid Detection System for Vibrio Vulnificus in Aquatic Products Based on Smartongue
Chen Chunyan;Dou Wenchao;Tian Shiyi;Chen Jie;Zhao Guangying

..............page:170-178

Study on Isolation and Biological Characteristics of Histamine-forming Bacteria in Frozen Storage of Raw Skipjack Tuna
Yang Jian;Wu Zufang;Zhou Xiujin;Weng Peifang;Shen Biao

..............page:25-31

Study on the Technology of Compound Preservation in Simulated Crab Meat
Li Jianrong;Xiang Fangshou;Zhu Junli;Yi Shumin;Li Xuepeng;Qin Qianan

..............page:110-117

How Exercise Helps You Live Longer
Chia-Hua Kuo;Yu-Ching Chen

..............page:1-10

ERIC-PCR Fingerprinting of Fecal Escherichia Coli and Microbial Source Tracking in Non-point Pollution of the Shellfish Culture Area of East China Sea
He Li;Fu Linglin;Feng Lifang;Li Jianrong

..............page:163-169

Decolorization of Enzymatic Hydrolysates and the Preparation of Antioxidant Peptides from Black Rice Bran
Wang Maocun;Dong Yujie;Sui Zhichao;Piao Meizi

..............page:41-46

Studies on Quality Evaluation of Rape Pollen Based on HPLC Fingerprint
Yao Qiuping;Li Jian;Hu Juan;Huang Yifan

..............page:203-209

Effects of Processing Temperature on Volatile Compouds in Katsuwonus Pelamis
Quan Jingjing;Hou Yundan;Huang Jian;Wang Qiujuan;Chen Yifang;Su Xiurong

..............page:221-228

Harm and Response of Trans Fatty Acids in the Artificial Fats
Rao Huan;Deng Zeyuan

..............page:118-126

Study on Optimization of Enzymatic Hydrolysis of Decaperus Maruadsi with Response Surface Methodology and Hydrolysate Antioxidition Activities
Yang Shen;Hao Gengxin;Chen Shenru;Huang Wangyong;Liu Guangming

..............page:32-40