Journal of Chinese Institute of Food Science and Technology 2011 Issue 3 Synthesis of Butyl Butyrate Catalyzed by Acidic Ionic Liquid

Synthesis of Butyl Butyrate Catalyzed by Acidic Ionic Liquid
Han Xiaoxiang;Wu Xiaodan;Zhou Lingxiao;Li Jianrong

..............page:68-76

Study on Instant Detection Kit of Escherichia Coli O157:H7 and Other Pathogenic Bacteria by the Multiplex PCR
Wang Wenjuan;Zhao Hongkun

..............page:144-151

Fresh-keeping Effect of 1-MCP for \'Granny Smith\' Apples Picked at Different Date
Wang Zhihua;Wang Wenhui;Tong Wei;Zhang Zhiyun;Jiang Yunbin;Jia Xiaohui

..............page:123-127

Study on the Functional Activity of Polysaccharide from Radish
Li Jian;Li Min;Liu Ning;Ren Huifeng

..............page:58-61

Microbial Community Structure and Its Dynamic Analysis during the Processing of Low-salinity Pickled Mustard Tuber
Zhang Rui;Wu Zufang;Shen Xiquan;Lei Lanlan

..............page:175-180

Identification of Bacteriocin-Producing Lactobacillus and Study on Its Characteristic
Wang Xiaona;Song Dafeng;Gu Qing

..............page:181-186

Study on Rapid Determination Method for Quality Parameters of Peach by Near Infrared Spectroscopy
Wang Li;Zheng Xiaolin;Zheng Qunxiong

..............page:205-209

Optimization of Processing Technolgy for Recombined Product from Fish Flesh and Squid by Response Surface Method
Dai Zhiyuan;Yang Ying;Wang Honghai;Yang Ronghua;Lü Yanbing;Dong Mingmin;Wang Fenfen

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

Effects of Caffeine and Catechins Combination on Live Lipids Metabolism Relative Enzymes in Mice
Yang Licong;Zheng Guodong;Jiang Yan;Yin Zhongping;Xu Mingsheng

..............page:14-19

Optimization of the Fermention Conditions for Producing Phytase by Heat-resistant Bacillus Nealsonii ZJ0702
Yu Ping;Chen Yirun

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

Studies on Functional Properties and Antioxidant Activities of the Protein Hydrolysates Derived from Jinhua Ham Byproducts
Chen Lihong;Tang Honggang;Xiao Chaogeng;Ren Fazheng

..............page:43-49

Study for Antioxidant Activity of Extracts from Sargassum Fusiforme
Mao Jinlin;Gao Haiyan;Chen Hangjun;Tao Fei;Ge Linmei;Mu Honglei

..............page:31-35

Optimization of Microwave Assisted Extraction of Flavone from Perrilla Frutenscens by Neural Network and Analysis of Its Antioxidant Activity
Ying Yanjie;Hong Tai;He Jiajie;Shao Ping

..............page:36-42

Kinetics of Hydrolysis on Porphyra Yezoensis Protein with Alkaline Protease
Yu Xiaojie;Zhang Youzuo;Zhou Cunshan;Wang Yunxiang;Lin lin;Gu Qian

..............page:62-67

The Definition, Analytic Methods and Intake Status of Dietary Fiber
Hu Xiaojie;Han Dong;Li Duo

..............page:133-137

Anxiolytic Effect of Taurine in Stressed Mice
Chen Wen;Liu Jiao;Ren Chao;Wang Yi;Gong Yajing;Guo Yueyi

..............page:26-30

Protective Effect of Selenoarginine on D-galactose-induced Brain Damage Mice
Ma Yanhong;Huang Kaihong;Wang Ying;Liu Anjun

..............page:20-25

Simultaneous Determination of Gastrodin and p-2-Hydroxybenzyl Alcohol in Biotransformation System
Fu Mingliang;Zhang Haifeng;Liu Xiaojie;Liu Jing;Chen Qihe

..............page:192-196

Study on Screening, Identification and Properties of Vaccinium Uliginosum Yeast
He Jinglong;Peng Chao;Wang Xin;Guo Dejun;Wang Zhibo

..............page:77-89

xin xi dong tai

..............page:8,13,19,35,42,49,67,89,97,103,122,137,143,151,157,

Research Advance on the Ultrasound Assisted Extraction of Food Functional Components
Zhang Lifen;Zhu Wanping;Liu Donghong;Ye Xingqian;Sun Xiaoyang;Meng Ruifeng

..............page:128-132

Study on Biofilm Formation of Bifidobacterium Sp.on Different Materials
Xu Wensheng;Zhang Yanyan;Huang Manqing;Chen Xiangning

..............page:50-57

Development of a Real-time PCR Detection Kit for Listeria Monocytogenes
Zhang Dandan;Long Fei;Wang Dapeng;Shi Chunlei;Shi Xianming

..............page:138-143

Effects of Drying Methods on the Quality Perpoties of Dehydration Citrus Peels
Huang Shouen;Li Zhonghai;He Xinyi

..............page:118-122

Optimization of Water Extraction Technology for Antibacterial Substance from Garlic
Liu Rui;Chen Jinxian;Huang Guiying

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

Determination of Trans-fatty Acids in Instant Drink by Microwave-assisted Extraction Gas Chromatography
Li Shiyan;Chen Cheng;Zhang Hong

..............page:152-157

Current Situation Analysis of Chinese Food Safety Risk Surveillance System and Implement
Li Ning;Yang Dajing;Guo Yunchang;Zhao Yunfeng

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

Effect of Ultra High Pressure on Volatile Compounds of Instant Chestnut Kernel
Gong Zhiqing;Zhu Danyu;Liu Chunquan

..............page:210-216

The Comparing Study of AOAC PetrifilmTM Aerobic Count Plate Methods with GB Aerobic Plate Count in Foods
Lu Xingan;Gu Qifang;Yuang Baojun;Liu Xiumei;Zhu Yihua

..............page:164-167

Optimization of the Extraction Condition for Plantaricin in Aqueous Two-phase Systems by Response Surface Analysis
Yuan Jing;Song Dafeng;Hu Weili;Gu Qing

..............page:90-97

Detection Research on the Smartongue for Melamine in Milk Powder
Mao Yuezhong;Tian Shiyi;Hu Xiaohui;Deng Shaoping

..............page:158-163

Comparative Analysis of the Domestic and International Methods of Protein Quality Evaluation in Infant Food
Mo Yingjie;Zhang Xinran;Wang Su;Wu Jiafeng;Tu Shunming;Xu Xiaoxi

..............page:168-174

Establishment of Method for Determination of Volatile Flavor Compounds in Soy Sauce and Comparision of the Components
Chen Min;Jiang Yujian;Zhang Haizhen;Xu Gaodan

..............page:197-204

Dynamic Analysis of Organic Acids in Glycolytic Loquat Juice Using Lactobacillus Plantarum R23
Lin Xiaozi;Liang Zhangcheng;He Zhigang;Li Weixin;Ren Xiangyun;Wei Wei

..............page:187-191

Prevention of Acute Hepatic Injury Induced by CCl4 with Apple Polyphenols in Mice
Shi Shen;Zhang Zesheng;Zhang Min;Zhang Ying;Hou Dongmei;Tang Xiaohong

..............page:9-13

Effectively Meet 5 Challenges, Ensure the Food Safety in China

..............page:1-4