Food Science and Technology 2006 Issue 7 Study on the role of enzymic hydrolyzed peanut protein to the utilization of Pb2+ in vitro

Study on the role of enzymic hydrolyzed peanut protein to the utilization of Pb2+ in vitro
YUAN Huai-bo;LIU Wen-hong;ZHANG Ying;CHEN Zong-dao

..............page:286-289

Study on the fatty acids of different cucumbers
HUI Rui-hua;HOU Dong-yan;LIU Xiao-yuan;LI Xue-cheng

..............page:283-285

Study and development of functional factors and mechanisms of against diabetes
LI Yu-ping;SU Hu;ZHOU Chun-li;SU Wei;XU Yang

..............page:280-282

Extraction of lycopene under ethanol and ammonium sulfate
ZHANG Huan-ping;DU Hui;LI An-lin

..............page:179-181

Synthesis of vanillin 1,2-propylene glycol acetal by ferri postassium sulfate
XU Zhao-hui;LIAO Wei-lin;HUANG Yi-xiang;CHEN De-kai

..............page:176-178

High-impact sulfur-containing flavor compounds
SUN Bao-guo

..............page:173-176

Study on synthesis and aroma of alkyl 2-methoxybutyl sulfides
HUANG Ming-quan;SUN Bao-guo;TIAN Hong-yu;ZHENG Fu-ping

..............page:170-172

Synthesis and development of sucrose ester and sucrose polyester
ZOU Ying-zhao;YU Jiang-hong

..............page:167-169,172

Exploitation of type LL-4200 product line of humid and instant noodle
HUANG Wei-feng

..............page:162-166

Study on microwave extracting method of red pigment in pyracantha fortuneanas
JIANG Xin-long;JIANG Yi-hua

..............page:182-185,188

Development of cactus less sugar rice juice
HU Chang-hai;ZENG Ling

..............page:186-188

Development of aloe alcohol with health protection function
WANG Shu-xin;ZHAO Zeng-xia

..............page:189-190,197

Study on technology of pueraria lactobacillus compound beverage
SHEN Xiao-lin;LI Yan;LI Qun-ying;CHENG Gang

..............page:191-194

Optimization of processing parameters on high protein nutrient solution
WEI Zhen-cheng;XU Zhi-hong;CHI Jian-wei;ZHANG Ming-wei;SUN Ling;ZHANG Yan;LI Jian-xiong

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

Study on instant Chinese date powder by refrigerate drying
WANG Rui-ping;CHEN Xue-feng;LEI Xue-feng;WANG Xiao-bin

..............page:198-201

Operation unit of production on wheat germ oil with enzyme
WU Ding;LIU Chang-peng;GAO Yu-long;ZHOU Jian-xin;YUAN Jian;YAO Ming-lan;BAI Ying

..............page:201-203

Study on quality of physical and chemic and analysis on composition of fatty acid from oat oil
WEI Jue;GUO YU-rong;JIN Xiao-pei;LIU Chen;ZHAO Min

..............page:204-206

Determination on mixing homogeneity of wheat flour
WANG Xiao-wei;HOU Cai-yun

..............page:206-209

Analysis on quality of the wheat starch for exporting
ZHOU Lu;SHAO Jing-dong;WANG Wei-dong

..............page:210-211

Preparation of functional dry noodles with rich selenium-ganderma licudum
ZHANG Hong-bing;ZHAO Shi-hao;MA Tong-suo;GUO Hong-min

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

Research on oil extraction methods in peroxide value determination of microencapsulated evening primrose oil
ZHOU De-hong;ZHENG Wei-wan;SHI Yan;LI Ji-hua

..............page:215-218

Extraction and determination of flavones from celery
XU Qi

..............page:241-243

Determination and extraction of rutin from asparagus
HUANG Lei-fang;CHEN Bo

..............page:244-248

The using of new technology and creating in mill lab
WU Wen-bin;JIANG Chun-hui;BAI Xiao-fang

..............page:248-251

Study on apple preservation by ozone treatment
WU Xiao-hong;LI Jian-ke;HUI Wei

..............page:252-254

Effects of some processing treatments on the browning of fresh-cut Chinese water chestnut
HUANG Xue-song;JIAO Jian;YANG Ai-hua

..............page:255-258

Effect of ozone and potassium sorbate in storage of Indian jujube fruit
WANG Yue-hua;LIN Yin-feng;LI Jun;LIN Li-chao

..............page:258-260

Study on single cell protein production through acidolysis maize straws fermentation by Trichodermaviride NUA-051 and Candida utilis
LI Ya-lei;YANG Bo;LUO Rui-ming

..............page:261-264

Study on the orange peel jam
JIA Yan-ping;ZHAO Jun;WEI Qun

..............page:265-267

Research on the promotive effect of puerarin on exercise ability
CHENG Li-ying;CHENG Li-cai;HE Yu-xiu

..............page:267-270

Beneficial functions of probiotics LGG and application in dairy products
AN Ying;Wang Shi-bin

..............page:271-274

Study on the antioxidative activity of flavonoids extracted from lotus leaves in vitro
DENG Sheng-guo;DENG Ze-yuan;HUANG Li

..............page:274-276

Nutrition analysis about several edible algae in Xishuangbanna
FANG Li-ying;LIU Hong-mao;XU You-kai

..............page:277-279

Dsign of egg consumer package
WANG Li-dang;ZHAO Mei-ning;HU Ying

..............page:159-162

Factors of affecting the allium's Maillard reaction
HUA Xiao-fang;HUANG Xue-song

..............page:156-158

Selection and identification of aerobic denitrifiers in denitrification process of wastewater
XIANG Mu-fei;WANG Ping;LI Xiu-ting;ZHAI Qian

..............page:153-156

Application of the enzymolysis in the extraction of the essential oil from kaempferia galanga L.
FAN Ya-ming;CHEN Yong-heng;LIAO Zi-ying;LI Li-min;LI Hui-ping;HE Chui-yun;PENG Jin-he

..............page:149-152

Microwave-assisted extraction method for the isolation of allicin from garlic
CHENG Yu;MA Hai-le;HE Rong-hai

..............page:146-148,152

Safety of puffing food
LIU Fu-sheng;LIU Yi

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

Study and applications of technology about breaking yeast cell wall
YANG Cui-zhu;LI Yan;RUAN Nan;MOU De-hua;KANG Ming-li

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

Study on technology of extracting oleanolic acid and ursolic acid from Chinese Quince
WANG Zhi-fang;WANG Fang-an;PENG Guang-hua;ZHANG Sheng-hua

..............page:134-137

Preliminary research on the extraction of rheum emodi's saponin
YIN Nan;SHEN Qun

..............page:131-134

Effect of different drying methods on chemical composition and anti-oxidation activity of loquat leaves
ZONG Wei;PENG Xue-ping;ZHAO Guang-yuan

..............page:128-130

Study on enzyme-solvent extraction process for flavonoid from grosvenor momordica
WANG Yong;LI Hai-bin;BAI Xian-fang;ZHANG Min;LI Xiao-mei

..............page:125-127

Study on the performance of absorption and separation of macroporous resins for the flavonoids from citrus
CHEN Fu-sheng;ZUO Jin-jing;YAO Yong-zhi

..............page:121-124

Adsorption and desorption properties of purple ipomoea batatas on macroporous resin
SHANGGUAN Xin-chen;SHEN Yong-gen;XU Ming-sheng;JIANG Yan;WU Shao-fu

..............page:117-120

Determination of trace fluoride in mulberry leaves by inhibition kinetic spectrophotometry
LIU Hong-mei;HOU Wen-long;LU Xu-lin

..............page:219-221

Overview on sample preparation technique for the determination of acrylamide in foods
ZHANG Qi;CAI Ming-zhao;ZHU Zhi-xin

..............page:221-224

Improved HPLC method to detect the sorbic acid in meat products
LI Xue-qin;MIAO Xiao-liang;HAO Li-hua;SU Liang

..............page:225-229

Method for rapidly distinguishing the quality of sea cucumber by fourier transform infrared spectroscopy
JIANG Bo;GUAN Zi-feng;FAN Sheng-di;WANG Yan-ying

..............page:230-231

Analysis of oxytetracycline in honey by ELISA
XING Shu-jie;ZHANG Yu-hang;CHEN Fu-sheng

..............page:232-235

Detection of mineral oil in rice vermicelli by IR
ZHANG Jian-hua;ZHANG Fang-juan;SUN Yong-hui

..............page:236-237

Determination of Vc in apple by HPLC and the antioxidation effect
HOU Dong-yan;HUI Rui-hua;LIU Xiao-yuan;TANG Rui;LI Xue-cheng

..............page:238-240

Influence of soybean processing on microelement lithium content
REN Jian-min;PENG Shan-shan;ZHANG Lin-lin;ZHAO Shu-hua

..............page:115-117

Production of low-sugar preserve and low-sugar jam of lonicera edulis
HUANG Xiang-tong;LIU Ming-cai;MENG Qing-jiang;GUO Sheng

..............page:110-114

The change of the content of formaldehyde in bumbalo and blue whiting under different storage temperature
DU Yong-fang;ZHOU De-qing;WANG Zhi

..............page:107-110

Research on water-diluting and micro filtrating techniques of egg white
LIANG Yan;SONG Hong-xin

..............page:104-106

Study on the technology of the new goose liver catsup's manufacture
ZHANG Guo-rong;LIU You-zhi;LIU An-jun;SHI Jian-chao;WANG Li-xia;WANG Wen-hang

..............page:100-104

Study on preparation and free radical-scavenging activity of hydrolysate of meretrix meretrix linnaeu
YAN Yu-xiao;SU Gui-jiao;MO Bai-li;LI Xiao-mei

..............page:97-99

Influence of freeze drying on cow milk fatty acids and its isomers
GE Gen-tu;ZHANG Yong;LIU Li-jun

..............page:95-96

Correlation study on the Glycogen, pH, and water loss rate of longissimus dorsi muscles of cattle at a temperature close to cryoscopic point
Deli Geersang;LIU Hui-yan;YAN Ru;LU Shao-yue;WANG Zhen-gang;CUI Li-juan

..............page:90-94

Influence of different antimicrobials on the microflora changes of chilled mutton under vacuum
ZHANG De-quan;WANG Ning;WANG Qing-zhang;LI Shu-rong

..............page:85-89

Study on the viscosity property of rice starch with different amylose content
XIE Xin-hua;XIAO Xi;LI Xiao-fang;LI Yuan-rui

..............page:62-65

Study on the affinity adsorptive characteristic of the Morinda officinalis How polysaccharides using ConA Sepharose 4B
JIANG Yong;LI Lin;CHEN Ling;ZHANG Xi-mei;LI Xiao-xi;HE Chuan-bo

..............page:59-61,65

Review on the growth condition of antibiologic strain LNPCT-1
LIU Ying;YANG Xiang-hua;WANG Li;RAN Hua-song

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

Purification and properties of chitosanase from Bacillus sp.AA5
LI Xue-qin;MIAO Xiao-liang;HAO Li-hua

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

Study on the production of α-glucosidase by solid state fermentation with penicillium sp. and its enzymatic characteristics
ZHANG Yin-jun;WANG Yuan-shan;WANG Zhao

..............page:73-76,84

Extraction of antimicrobial substances from fermentation of bacillus amyloliquefaciens Q-12 by ultra filtration
LIU Qiao;QUAN Chun-shan;FAN Sheng-di

..............page:70-72

Study on relationships between endochitinase, exochitinase and resistance to aspergillus flavus during seeds evelopment of arachis hypogaea L.
HE Li-hong;BIN Jin-hua

..............page:66-69

Familiar quality problem of ham sausage
HU Jian-ping;WANG Xue-bo;YAO Cui

..............page:81-84

Study on the new compound color fixatives on the salted square ham
ZHU Yi-liang;LI Feng;ZHOU Hui;YANG Ming;XU Bao-cai

..............page:79-81

Study on medical dextrin production by half-dry process
HE Xiao-wei;LUO Zhi-gang

..............page:77-78

Study on biological characteristics of yellow pigment producer strain Monascus HB-5
TANG Qiu-lin;ZHAO Hai;WANG Zhong-yan;QI Tian-sheng;LIU Yan;HUANG Yu-feng

..............page:47-51

Study on cultivation conditions for aflatoxin producing by aspergillus flavus AS3.4408 using Box-Behnken design
HU Na;XU Yang

..............page:43-47

Study on texture properties of rice gel during processing and it's quality controlling
LI Yun-bo;LIU Xiao-cui;ZHANG Wei;ZHAO Si-ming

..............page:39-42

Progress of study on preparation of oligochitosan and chitobiose by degrading chitosan
HAN Yong-ping;LIN Qiang

..............page:35-38

Research progress of phenylalanine ammonia-lyase
HE Li-hong;ZHANG Jin-biao;BIN Jin-hua

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

Application of trehalose-6-phosphate synthase gene totransgenic plants
ZHOU Chun-li;SU Hu;LI Yu-ping

..............page:28-31

Application of ultra-fine pulverization on the resource of agriculture
HAO Zheng-hong;ZHANG Bing-wen;YUE Feng-li

..............page:24-27

Suggestions on the problems of national microbiological standards of food hygiene
BAI Feng-ling;XU Bang-xing;HE Yu-tang

..............page:20-23

Progress in manufacture of VD2
SONG Wen-xia;HAN Xiao-long;GUO Li-mei;Guan Feng-mei;WANG Rui-ming

..............page:16-19,42

The latest progress in research and application of collagen
LI Xiao-yong;LI Hong-jun;DU Hong-xia;MUSHA Mo-li

..............page:12-15

Development of enzymatic acidolysis on producing structured lipids
WAN Yin-song;JIANG Ying

..............page:9-12

Application of microwave-assisted extraction technique
JIA Jun-qiang;WU Qiong-ying

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

Study on the applications of ultrasound in food industry
XU Xiao-li;CAO Yan-ping

..............page:1-5