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Food Science and Technology
1005-9989
2011 Issue 9
Optimal conditions of acetic acid fermentation process of red date vinegar
MA Li-na1; Ao-ri-ge-le2
..............page:305-308
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
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
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
The preservation effect of different essential oils on chilled pork
YAO Cheng-qiang; ZHENG Qiao-ran
..............page:119-121,126
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
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
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
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
Response surface optimization of supercritical extraction process of Arecoline
WU Qing-bo; LUO Shi-shu; ZHANG Hai-de*
..............page:251-256,261
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
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
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