Food Science and Technology 2011 Issue 9 Optimal conditions of acetic acid fermentation process of red date vinegar

Optimal conditions of acetic acid fermentation process of red date vinegar
MA Li-na1; Ao-ri-ge-le2

..............page:305-308

Antioxidant activity and antioxidant activity in vivo of red pigment from flowers of Cercis chinensis Bge
WANG Jin-ting

..............page:238-241,250

Fast determination of cetyltrimethylammonium bromide in environmental water by tetraiodofluorescein fluorospectrophotometry
LIU Meng-qin; FENG Yong-lan*; ZENG Rong-ying; TANG Wen-qing

..............page:343-346

Effect of per-fermentation conditions on quality and anti-α-glucosidase activity of fermented soya beans
YUAN Na1;HU Hui-ping1;MA Yan-li1;QU Huan2;LI Li-te1*

..............page:14-18

The extraction, determination and antioxydant activity of anemarans
ZHAO Yun-ping1;2; GAO Wen-yuan1*; FANG Ling2

..............page:210-212,218

Key parameter of tuber mustard with comminuted meat processing technology
ZHENG Qiao-ran1; LI Chao-Sheng2; TONG Jin1

..............page:100-105

2011 xiao fei zhe zui xi ai zui fang xin diao wei pin pin pai ping xuan la kai xu mu

..............page:280

Emulsifier-assisted extraction of lignans from Schisandra chinensis(Turcz.) baill
CHEN Bi-yun1; WANG Dong1; CHANG Xiu-lian1*; GUO Ren-hong2; ZHAN Peng-yuan2; XU Shu-zhi3

..............page:247-250

Optimize the production conditions of linoleate isomerase by Lactobacillus plantarum A6-1F
ZHAO Hong-wei1; LI Shu-rong1*; MENG Xian-jun2; LV Jia-ping1; ZHANG Shu-wen1; MENG Qian1

..............page:45-49

hai yang guang xue (ocean optics) ji jiang liang xiang 2011 nian zhong guo guo ji guang dian bo lan hui

..............page:151

Drug resistance analysis and ESBLs detection of Enterobacter Sakazakii strains isolated from foods
WANG Shuo; ZHU Chao; DU Xin-jun; LIU Xin-yu

..............page:330-334

The processing technology of wet noodles with pumpkin and their quality changes during storage
WU Zhen1; ZHANG Ke1; LIU Jia1; XUE Shan1; DONG Nan1; ZHAO Guo-hua1;2*

..............page:179-183

Purification technology of saponins from Camellia Chrysantha (Hu) Tuyama by macroporous resin
WEI Lu1; YANG Chang-peng1; LI Xiao-ni1; LI Guang-lan1; WANG Ying1; LIU Zhi-xin2

..............page:213-218

Static subcritical water extraction of antioxidativecomponents from defatted coffee grounds
LIU Xin; GAO Yan-xiang*

..............page:227-230

The preservation effect of different essential oils on chilled pork
YAO Cheng-qiang; ZHENG Qiao-ran

..............page:119-121,126

Preparation of metal(Fe²⁺, Zn²⁺) chelating peptides from sesame protein by enzymatic hydrolysis
WANG Chan; CHEN Min; LI Bo*

..............page:184-189

Study on physiochemical indexes of Maotai-flavor style pit mud
LI Zu-ming1; ZHANG Hong-yuan2; WANG Yu-guang2; ZHANG Hong-xun3; BAI Zhi-hui3

..............page:79-82,87

Development and application of ELISA kit for detectingdiethylstilbestrol residue
LIANG Kang-jian1; BAI Rui-ying2; SONG Li-jun1; SHEN Yu-dong1; XU Zhen-lin1; WANG Hong1;LEI Hong-tao1; YANG Jin-yi1*

..............page:347-352

sai mo fei shi er ke ji cheng gong shou gou rui dian phadia gong si

..............page:160

Optimization of low nitrate Salami processing technology by using response surface method
WANG Zhong-shuai1;2; ZHAO Gai-ming1﹡; ZHANG Chun-hui2; MA Chao2; LI Xia2

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

Extraction and stability of chlorophyll from green chayotes
LI Jia-zhou; HUANG Rong-lin; XIAO Yu-ping; ZHAO Xin; ZHANG Dong-qing

..............page:242-246,250

Evaluation of six mango cultivars by fruit quality characters
ZHANG Jin; HUANG Li*; XIA Ning; WEI Bao-yao; TENG Jian-wen

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

Determination of total reducing saccharide in Dioscorea alata Linn
LI Yi-xuan; HUANG Guang-min*

..............page:322-326

A formula developed for imitation human milk fat for preterm andits absorption assessment
HONG Bin; ZHAO Ya-dong; HUO Gui-cheng*

..............page:106-108,112

xie shou gong jin xin chuang ma ling shu chan ye mei hao qian cheng zong jie jing yan gui hua jiang lai qian jing guang ming er yuan da
wang zuo

..............page:1-11

Extraction of lycopene from watermelon
LI Xue-yan1;2; MAI Pang-pang1; CHEN Hui-xing1

..............page:231-233,237

Comparation on lipid extraction methods of Schizochytrium sp. for industrialization
ZHU Jing-yao1; ZHANG Hong-man2*; HU Yao-chi1; HU Xue-chao1; REN Lu-jing1

..............page:32-35,40

Response surface methodology on the extraction of soybean dietary fiber with steam cooking and xylanase
LIU Jia; LI Jian-bin*; LIU Jian ; LIN Ying; WEI Cheng-hou

..............page:276-280

The relativity analysis between the main components of congou black tea and its quality
CHEN Chang-hui1;2; DU Xiao1;2; QI Gui-nian1;2

..............page:83-87

The effects on scavenging of free radicals of chemical components in the water extract from Hylocereus undatus (Haw.) Britt. et. Rose
DUAN Zhi-fang1;2; FU Li2

..............page:262-266

Optimization of the water extraction of stevia glycoside from the leaves of the stevia plant
LI Jing; NIE Shao-ping; XIE Ming-yong*

..............page:219-222

Radical scavenging activity of clam protein hydrolysates assisted with flavourzyme
MU Jiao-jiao; ZHAO Qian-cheng*; LI Jian-wei; LI Zhi-bo

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

Optimization of the extraction process of Lutein by central composite design-response surface method
ZHAO Jie1; LI Chao-peng2; YIN Jun-tao1; CHEN Wen1*

..............page:234-237

Determination of Vc in infant and follow-on milk powder by the method of potentiometric titration
WU Wei-du; WANG Ya-qiong; ZHU Hui; LI Yan-jun; SHI Wen-rong; JIN Shi-mei

..............page:327-329,334

Optimization of clarification waxy maize beverage processing-technology by orthogonal design
LUO Hong-xia; SHI Li-na; WANG Chang-gang; WANG Fang; WANG Jian; GOU Rong-hui; ZHU Jian-cheng

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

Preparation of mechanical force and citric acid thermoplastic modified corn starch
MA Li-sha; GAO Cui-ping; WU Yue; ZHANG Xiao-lin; YUAN Huai-bo*

..............page:292-295

Purification of sargassun degrading enzyme from pancreas and liver of eight small odd fish
LI Chun-lian; WANG Wei-min*; LIU Hui; CHEN Su-hua

..............page:281-285

Effect of tea polyphenols on fresh-keeping refrigerated fillets of fresh Ctenopharyngon Idellus
OUYANG Tao; ZHAO Li*; SU Wei; WU Run-feng; CHEN Li-li; LIU Hua

..............page:157-160

Primary study on the yield grade model of sheep carcass
CHEN Li; ZHANG De-quan*; WANG Pei-pei; XUE Dan-dan; RAO Wei-li

..............page:114-118

Family frozen storage conditions on the impact of fresh pork
FANG Zi-shu; LIN Ya-qing; YUAN Chang-mei*

..............page:131-133

Progress on flavor of cured fish
DING Li-li1;2; WU Yan-yan1; LI Lai-hao1*

..............page:148-151

Effect of pre-chilling temperature on chilled pork quality
CHEN Hui1; YAO Zhong-feng1; DONG Xiao-guang1; LI Chun1; ZHEN Shao-bo2; LI Xing-min1*

..............page:122-126

Method and condition of oil removing from protein residue
LIU Liu; YUAN Jiang-lan*; GAO Jin-jin; JIN Yan; KANG Xu; WU Zheng-qi

..............page:190-192

The influence of phased rinse under different temperatures on the quality of grass carp surimi gel
YUAN Mei-lan1; ZHAO Li1*; ZOU Sheng-yuan2; SU Wei1; LIU Hua1; XIE Yu-Jie3; CHEN Chao1; LI Ji-fa1

..............page:152-156

jian chi zhi shi chan quan zhan lue cu jin chun fa ke xue fa zhan
xing hai ming

..............page:314-316

Response surface optimization of supercritical extraction process of Arecoline
WU Qing-bo; LUO Shi-shu; ZHANG Hai-de*

..............page:251-256,261

ao li ao mai si wei er he he shi huo ban nian du xin lai 100 pin pai ka fu shi pin ru wei zhong guo shi pin jian kang qi xing jiang

..............page:334,339

The effects of some selected flavonoids on the HepG2 cellular oxidative stress induced by AAPH
JIA Gang; XIE Li-yang; ZHANG Di; CAI Sheng-bao; JI Bao-ping*

..............page:23-26

Effect of shearing time on size of fat particles and quality of meat batter
WANG Zhang-gui1;2; YAN Li-ping1; PENG Zeng-qi2*

..............page:127-130,133

Preparation for starch by waxy corn with neutralprotease pretreatment
CHEN Lin; ZHENG Xi-qun*; LIU Xiao-lan

..............page:300-304

Sameness and difference of the thermal properties and the retrogradation between water caltrop starch and mung bean starch
ZOU Tie; ZHAO Qing; ZHAO Chun-mei; WANG Qing-zhang*; YAN Shou-lei; LI Jie

..............page:288-291,295

The influence of cooking process on the quality of post-packaged braised meat
WANG Hai-jun; WANG Qin-zhi*; TENG Jian-wen

..............page:139-143

Purification of corn active peptide and its inhibiting lipid peroxidation
CHEN Hong-man1; LI Yan-qiu1; KAN Guo-shi1; YANG Feng-yi1; WANG Li-na2

..............page:271-275

Physico-chemical characteristics and oxidation stability in muscles during the processing of Yunnan dry-cured ham
WANG Zhen-yu1; GAO Xiao-guang1; WANG Xiao-hua2; YU Xue-fu2; LIN Zu-song2; MA Chang-wei1*

..............page:134-138,143

Development of the compound beverage of crude polysaccharide in pleurotus citrinopileatus mixed with pine nut milk
XU Jing; XIA Guang-hui; JIANG Rui-ping; JIN Fang-ping; JIANG Xiu-fang

..............page:92-96

Processing of health mixed pickle
FU Yan-kun1; LI Hai1; ZHAO Feng1; YANG Zhen-sheng2

..............page:96-99,105

Optimization of enzymatic hydrolysis of duck bone mud and composition analysis of free amino acid
ZHOU Ling1; WANG Xue-rong1; PENG Xiang-wei2*

..............page:170-173

Study on sweet germinated brown rice wine rich in ferulic acid andγ-GABA
GENG Xin; SUN Ping

..............page:75-78

Specific spoilage organism of crisped grass carp during chilled storage
PAN Zi-qiang; ZHANG Yu-shan; JIA Guan-cong; CHEN Ming-yi; CHEN Min-ting; LI Lin*

..............page:36-40

Development of a loop-mediated isothermal amplification forthe detection of Yersinia enterocolitica
LIANG Lei; LI Ying-jun; MENG Zhao-xiang; MA Xiao-yan; ZHANG Wei*

..............page:335-339

lian he zheng ding

..............page:12,174

The impaction on specific volume and whiteness radiate of steamed bread with sourdough fermentation degree
MA Yong-sheng1;2; LIU Chang-hong1; LI Hai-chao3

..............page:176-178,183

Cationic modification of crosslinking starch microspheres
LI Bing-chang1; ZHAO Xin-fa1;2; LI Zhong-jin2

..............page:296-299

Study on fermentation technology of scallop flour paste
HOU Ya-wei1; WANG Jie1*; CAI Yi1; GUO Xue-xia2; ZHAO Song1

..............page:309-313,316

The inhibiting activity of pumpkin polysaccharide on α-glucosidase
YU Fei; LI Quan-hong*

..............page:202-206

Fermentation storage methods of sweet sorghum juice
ZHAO Zhi-yong; LI Ji-xin*; WU Dong-mei; LIU Cheng-jiang; GUO An-min

..............page:193-195,199

Research on vacuum freeze-drying technology of mango
HUANG Zhong-chuang1; LI Quan-yang1*; YAO Chun-jie1; WANG Hui1; LIU Sheng-ben2; XIE Xiao-hang3

..............page:70-74

Comparison of polysaccharides and triterpenes contents ofthe mycelium of Ganoderma Lucidum in solid-state fermentation
CHEN Fei; MA Min-hui; LIANG Yun-xiang*; ZHAO Shu-miao; GUO Jun-ping

..............page:19-22

Detection of Enterotoxigenic Escherichia coli in food by LAMP
MENG Zhao-xiang; MA Xiao-yan; ZHANG Hui-yan; ZHANG Wei*

..............page:340-342,346

Effect of alternating current electric field treatment on the storage quality of tomato fruits
XUE Jia1; ZHAO Rui-ping1;2; HAO Jian-xiong1;3; LI Li-te1*

..............page:56-59,64

Discovery, confirmation and quantitative analysis of fumaric acid in wheat
HE Qiang1; KONG Xiang-hong1; ZHAO Jie2; LI Jian-hua1; YUE Ai-shan1

..............page:318-321,326

Process of bread shrimp and preservation analysis
WANG Su-hua1; CHEN Ji-ming1; ZHU Hai1; MAI Ri-li1; LIU Wei1; HAO Shu-xian2

..............page:165-169

Kinetics of the enzymatic hydrolysis of pork bones by Protamex
ZHAO Dian-bo; CHEN Xi; BAI Yan-hong*; ZHANG Li-yao

..............page:161-164,169

ben kan qi shi

..............page:18,26,31,74,200,261,270,275,286

Ultrasonic extraction of limonoids from orange peel
QIN Xiu-feng; PU Biao; WANG Jian-peng

..............page:257-261

Comparative on extraction technology of polysaccharide fromultra-fine and thick antler-shape Ganoderma lucidun powder
QIN Hai-yuan; HUANG Chun-qiu; LIU Qiu-rong

..............page:207-209

Effect of hot water immersion treatment on ripe losing of processing mango
LIU Ying; TENG Jian-wen*; HUANG Li; WEI Bao-yao

..............page:60-64

Processing technoology of breakfast black rice congee
SU Yan-lan1; WEI Guang-xian2; LIU Gong-de1; XIE Ren-zhen2

..............page:196-199

Effects of extracts from blackcurrant, kiwi, Chinese cabbage to mutagenicity induced by Benzo(a)pyrene
ZHOU Ning-ling; ZHAN Cai-gui; LIAO Xin; YANG Hu; GONG Zhi-yong*

..............page:266-270

Response surface analysis of extraction technology for flavonoids from Radix puerariae
LEI Xiao-dan1; QIU Chao-kun2; LIU Xiao-yu1﹡; LIANG Jing1; WANG Yue1; MA Chang-yong1

..............page:223-226

Research of the cultivate of Pleurotus by response surface analysis using potato waste and mushroom residue
LU Jia-bao1; XIONG Wan-yang1; PENG Yan2; CHEN Jin-chun1*; HOU Le-feng1; WU Dan1

..............page:109-112

Antioxidant activity of Lactobacillus rhamnosus strains’ constituents
WANG Yu-hua; GAO Jing; CHEN Ping; WANG Dan

..............page:27-31

ya shi lan ji tuan wan cheng dui isp de shou gou

..............page:285,295

Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria
LV Yan-ni

..............page:41-44,49