Food Science and Technology 2011 Issue 6 Performance comparison of common culture media for isolation of Salmonella

Performance comparison of common culture media for isolation of Salmonella
FAN Yuan-yuan~1;2;WANG Shu-xiang~2;CHEN Na-na~2;YANG Gong-ming~1

..............page:35-39

Screening of marine bacterium producing carrageenase and its enzymatic properties
TANG Zhi-hong~1;LV Jia-sen~1;ZHANG Zhen~1;LIU Ping~1;JIANG Bo~1;WEN Shao-hong~1;QIN Song~2

..............page:18-21

Anti-oxidation stability of T.vogelii Hook f.seed oil
HU Lin-zi~1;2;LI Xin-hua~1;MA Yong-quan~2;YU Xin~2*

..............page:213-216,220

Technology of extracting total flavonoids from tartary buckwheat bran by ultrasonic
MU Ting-ting;HAN Ling*;LI Ru-ren

..............page:251-254

Research of the otherness in detecting the coliform bacteria from lactose method and LST method
WANG Qian

..............page:22-26

Fermentation characteristics of market bread yeast during dough freezing and storage
HUANG Jing-jing;JI Meng-cai;LIANG Jian-fen*

..............page:175-179,184

Biochemical changes associated with auto-hydrolyzing of squid processing wastes
XU Wei~1;DAI Li~2;SHI Hai-ying~1;XUE Yong~3

..............page:163-166

Isolation and characterizing of Tilapia proteins
TANG Xiao-dan;ZHOU Chun-xia*;HONG Peng-zhi;LIU Shi-chang

..............page:156-159,166

Amino acid changes relating with volatile flavor compound in the soybean paste
KANG Xu~1;QIAO Xin~1;LI Dong-sheng~1;2*;HUANG Hong-xia~1

..............page:281-286

Extraction of collagen from the skin of squid using enzymatic method
WANG Yan~1;FU Wan-dong~2;ZHENG Bin~2*

..............page:150-155

Physical properties of quick pickled salted egg yolk as affected by different metal ions
FAN Jin-song;YAN Jin-jiao;WEN Sheng-yang;LI Bin*;LI Rui;MA Mei-hu

..............page:119-122

The preparation and properties of orange oil microencapsulation
XIONG Yue-qin~1;HE Xiao-wei~1*;HUANG Qiang~1;LI Ze-hong~2;YE Zhi-zhuang~2

..............page:265-268

Reviewed of allergen-cross-contamination management guides of Chinese major trading nations or regions
WEI Xiao-qun~1;XIE Li~1*;CHEN Wen-rui~1;LI Zhi-yong~1;CHEN Ze-yu~2;WANG Jin-tong~2

..............page:305-309,315

Compared with metherd of preparation Pb antigen
LUO Shun-jing~1;YAN Jie-lin~1;LIU Cheng-mei~1*;ZOU Chang-chun~2;CHEN-Chen~1;QIU Sheng-yan~3;CHEN Fa-rong~1

..............page:297-301

Application of the Neotame in set yoghurt
DU Shu-xia~1;BEI Hui-ling~1;XU Li~1;LIN Nan~2

..............page:277-280

Separation and purification of active zein peptide and their reducing powers
LI Hong-mei;GAO Ming-li;ZHAN Lu

..............page:190-194,199

shi pin ke ji za zhi she zhao pin qi shi

..............page:316

Migration of simulated contaminants in paper food packaging materials
HUANG Chong-xing;DUAN Dan-dan;YANG Qi-feng;WANG Shuang-fei

..............page:310-315

The extraction technology of chondroitin sulfate from head of farmed Sturgeon by enzyme
HU Ye-li1;HAN Fu-ping1;LIU Qian1;HU Jing1;CHENG Bo2;LV Zhong3;LAN Ze-qiao4

..............page:146-149,155

Transportation and storage of Chinese bayberry by controlled atmosphere box filled with high carbon dioxide
WANG Bao-gang;LI Wen-sheng;FENG Xiao-yuan*;SHI Lei;YANG Yuan;YANG Jun-jun

..............page:42-45,50

The comparison between high pressure and salt treatment on the properties of dough
HOU Lei;SHEN Qun*

..............page:172-174

qian ding chan pin ze ren xian xia men li yuan bao an quan

..............page:7

The relationship between bovine longissimus dorsi color and functionalities
SHI Jie;JIN Hong-guo;WANG Rong-rong;CUI Guo-mei;CHI Xiao-guang;CHEN Qi-liang;PENG Zeng-qi*

..............page:137-141

Evaluation on meat quality of Chinese native chicken and broiler
XIA Xiao-feng;LUO Feng-lian*;XIA Yan-bin;SU Wu

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

Technology of high fructose syrup using broken rice glucose by borate separation
ZHANG Qiu-zi;WANG Ze-nan*;LI Jing-jing;LI Ying;WU Hong-yin;LIU Peng

..............page:195-199

ben kan qi shi

..............page:100

Modification of white rice bran and its application in microencapsulation of oil
ZOU Jin;SHI Yan*;ZHENG Wei-wan;ZHANG Hai-ling;LIAO He-jing;KONG Ling-wei;LONG Ji-yun

..............page:180-184

Application research of the cultivated method of Pleurotus by response surface analysis using potato processing waste
LU Jia-bao;XIONG Wan-yang;CHEN Jin-chun*

..............page:27-29,39

Carrier and release of bovine serum albumin from chitosan-pectin complex of pH-sensitive
LI Zuo-wei~1;ZHANG Li-yan~2

..............page:92-95

Antioxidation activity by extract of ethanol in vitro from Vaccinium bracteatum Thunb
CAI Ling-yun~1;2;SHI Min~1;XIA Xue-mei~1;WANG Shao-yun~1;ZHANG Guo-hui~1

..............page:222-225

que bao shi pin an quan jian li zhui su ti xi ji zheng zhou san quan shi pin gu fen you xian gong si de feng xian kong zhi ti xi

..............page:6

Different inhibitors in enzymatic browning of olive juice
HUANG Chun-qiu;QIN Hai-yuan;LIN Jun

..............page:54-56,65

Advances of medium -chain fatty acids application to cooking oil
ZHOU Sheng-min;ZHANG Yu-quan*;JIANG Yuan-rong

..............page:205-208,212

Sensory assess and instrumental analysis of instant corn texture
SUN Hai-tao~1;2;LIU Jing-sheng~1*

..............page:288-291

Enzyme-assisted extraction method for total flavonoids from dregs of Sophora alopecuraides
LI Li;YANG Jin;ZHU Gui-hua

..............page:248-250,254

The extraction of polysacchride from Gynostemma pentaphyllum Makion and the development of the chewable tablet
LI Peng-jing~1;YANG Yang~1*;SU Dong-kuan~1;WEI Xiao-ying~1;YUAN Jing-quan~2;MIAO Jian-hua~2*

..............page:226-229,233

Extraction of lycopene and antioxidant characteristic
CHANG Hai-jun~1;WANG Qiang~2;ZHOU Wen-bin~1*

..............page:244-247,254

Processing technique of dried drunk fish
GONG Zi-hui;LIN Lin*;LU Jian-feng;YE Ying-wang;JIANG Shao-tong

..............page:167-170

The identification of rhodotorula and its solid-state fermentation conditions for carotenoid production
LIU Hui-lin1;LIU Shao1;2;LAN Shi-le3;XIE Da-ping3*

..............page:9-12,17

Optimization of the enzymatic hydrolysis of oyster with papain and flavor proteinase via response surface method
SUN Ke-yan;ZHANG Zhi-sheng*;TONG Hai-ju;LIU Ya-nan;SONG Xin

..............page:13-17

Pretreatment and determination of sugars in the hydrolysate after stream explosion of corn stover
CHEN Jing-wen~1;2;ZHANG Hong-man~2;3*;LEI Ming-liu~2;3;ZHENG Rong-ping~2;3;LIN Zeng-xiang~1;2;HUANG He~1;2

..............page:292-296,301

Stability of Wonhuwang pear cloudy juice during storage
SONG Li-ning~1;WANG Ran~1;WANG Jia~2;XIAO Jun-xia~1;WANG Cheng-rong~1*

..............page:51-53

Development of processing ingredient of sweet corn garden stuff gruel
WANG Hai-tang;LIU En-ling;LI Yan;ZHENG Xiao-jie;ZOU Ying

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

Processing technology of dried spiced rabbit meat
YANG Guo-tang;GAO Han

..............page:142-146

Reducing irritability with fermentation food
WANG Xue;WANG He-yan;QIAN He;SUN Xiu-lan;YAO Wei-rong*

..............page:302-304

The technology of deployment of the concentrated orange juice
MI Shun-li;HUANG Li;WEI Bao-yao*;TENG Jian-wen

..............page:61-65

Pear puree-making characteristics of seven pear varieties
WANG Juan;WANG Ran;WANG Feng-wu;DAI Hong-yi;WANG Cheng-rong*

..............page:81-83

Optimization of technology for ultrahigh pressure extraction of total flavonoids from Litsea coreana Level.
JI Hong-fang~1;ZHANG Ling-wen~1;2*;ZHANG Yuan~1;YANG Ming-duo~2

..............page:255-260

The new methods for green extraction and purification of dihydromyricetin from ampelopsis
CAO Min-hui~1;2;XIE Yi-ping~1;NI De-jiang~1

..............page:230-233

Antioxidant and cytotoxic properties of the blue maillard reaction products formed in xylose-glycine model system
YIN Zi;ZHANG Xi;JING Hao*

..............page:272-276

Isolation of water-soluble polysaccharide and optimization of fermentation conditions from Armillaria mella
YU Chen-chen;ZHU Xian-feng*;FAN Shu-jun;QIN Ren-bing

..............page:84-87

The methods of dietary fiber preparation from lemon
MENG Ying;TANG Yuan-mou;LI Hua-xin;XIAO Yao-tian;YANG Kun

..............page:101-103

Extraction optimization of red radish pigment of low-pectin-content
ZHU Wei-ping;WEI Qing-yi;NING Zheng-xiang;ZHANG Yuan-yuan;XIE Zhi-chun

..............page:234-238,243

Preparation and stability of microcapsuled rice bran oil
SHI Su-wei~1;XIONG Hua~1*;HU Ju-wu~1;2;LI Jie~1

..............page:185-189

Improvement of the quality of sweet potato vermicelliby adding phosphate
LI Xiao-ting;SU Dan-ping;SHEN Qun*

..............page:200-204

Effects of stachyose,xylooligosaccharide and galatooligosaccharide on growth of Bifidobacterium Bifidum
SHU Guo-wei1;2;JI Li-yuan1;CHEN He1;QI Huan1;MA Qi2;QING Tao2

..............page:6-8,17

The isolation and purification of gardenia yellow and gardenoside
ZHAO Ping~1;2;WANG Cheng-run~2;ZOU Ji-hong~1;JIN Yi~2*

..............page:239-243

Preparation of V-type amylose-oleic acid complex and influence factors of the crystal structure
YUAN Gui-ying~1;YANG Liu-zhi~2;QIN Ling-xiang~2;LI Hong~2;LI Xue-hong~2;SHEN Rui-ling~2;LIU Yan-qi~2

..............page:262-264,268

Use of solid-state gas explosion for extraction of soluble dietary fiber from corn bran
WANG An-jian;TIAN Guang-rui;WEI Shu-xin;WANG Zhao-gai

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

Antioxidant activity of skin pigment from wild plum
LI Zi-wei;OUYANG Yan*;JIA Feng-qin;LI Feng;ZHANG Xue-rong

..............page:269-271,276

2011 fan chang san jiao jian kang chan ye fa zhan gao feng lun tan jiang zai hu ju xing

..............page:315

Processing beverage from pineapple and Broadleaf holly leaf tea
CHENG Xiao-na;WANG Fang;YANG Zhao;LIU Si-xin;CHEN Wen-xue*

..............page:76-80

Application of nanotechnology in post-harvest fruits and vegetables
WANG Hong-juan;YANG Hong-shun*;CHEN Fu-sheng;LIU Bo-ye;DUAN Na-na

..............page:71-75

The effective of citrus fruit juice in improving blood lipid
CHEN Xi~1;CHENG Wan-mei~2;Hoby Hasina RAFAMANTANANTSOA~2

..............page:66-70,75

Prebiotic effects of oligosaccharides and soluble dietary fiber on infant intestinal flora
QIN Xue-mei;LIU Jing;HUO Gui-cheng*

..............page:96-100

tou shi mei guo shan shi bu chong ji shi chang xian zhuang zhan wang zhong guo bao jian shi pin shi chang wei lai

..............page:4

gu ti yin liao jin ru kuai su fa zhan guan jian qi

..............page:8

Rheological properties of pectin from leaves of Premna Microphylla Turcz
NING Hai-feng;TONG Qun-yi*

..............page:88-91

Optimization of fermentation medium components for Bacillus FC96 by response surface analysis
CHEN Yu;FENG Zhen;ZHANG Hong-wei;HAN Jian-chun*

..............page:30-34,39

Optimization of the extraction parameters of chondroitin sulfate from sheep cartilage through quadratic regression orthogonal design
XU Rui-cong~1;SUN Ai-dong~1;ZHANG De-quan~2*;RAO Wei-li~2;WANG Yu-xia~2

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

Effects of phosphorus concentrations on the growth and fatty acid composition of Pinguiococcus pyrenoidosus(Pinguiophyceae)
SANG Min1;LIU Jian-hui2;ZHANG Cheng-wu1;LI Ai-fen1

..............page:2-5

Extracting yellow croaker fish oil with enzymatic hydrolysis method and determin ation of fatty acid
LIU Guo-yan~1;2;XU Xin~1*;CHEN Chen~1;LIU Huan~1

..............page:160-162,166

pu li wan he yi shi man hua gong he zuo , jie he tritan~(tm) cai liao wei shi chang ti gong bu han shuang fen a de cai liao jie jue fang an , bing jia su chan pin tui chu shi chang de su du

..............page:122

Effects of NO treatment on storage quality of apricot fruits
CHEN Song-jiang;BI Yang;LI Yong-cai*;YIN Yan;DING Bo;YUAN Li;ZHAO Zhuan-xia;WANG Yi-kun

..............page:46-50

Effect of supersonic on sucralose crystallizing process
WANG Guo-yu;ZHANG Bin*;ZHOU Wu;YU Feng;REN Jie

..............page:108-111

Modification of dietary fiber by enzyme from tomato peel
WU Hong-bin~1;YANG Ming~2;WEI Ting~3;WU Hong~1*;ZHENG Gang~3

..............page:104-107

Oxidative rancidity of packed edible oils during frequent opening
CHAI Xiang-hua;WU Ke-gang*;ZHAI Zhu-cheng;DUAN Xue-juan;ZHANG Wen;LIN Ruo-hui

..............page:217-220

Effect of enzymatic clarification on grape juice quality
FANG Liang;ZHAO Hui-fang;QU Le-wen;WU Wen-long;LI Wei-lin

..............page:57-60,65

Progress of superchilled storage technique for animal food
PENG Tao~1;DENG Jie-hong~1;2*;TAN Xing-he~1;2;LI Jun~1

..............page:133-136,141

Effect of pH and heat-induced on properties of egg white powder
WANG Xu-qing;SI Wei-da;LU Xiao-ming;LIU Xu-ming;HAN Zhao-peng

..............page:116-118,122

fa guo te ji pu tao jiu chan qu (grand cru)& ye ti huang jin (vin doux naturel) de jia lu xi long jin ru zhong guo
zhao xiao wen

..............page:5-6