Sichuan Food and Fermentation 2010 Issue 5 The Study of Active Substances in Green Onions

The Study of Active Substances in Green Onions
WEI Miao-miao;CUI bo;ZHANG Jian-lei;LI Li

..............page:62-64,73

Application of HACCP in Instant (low salt) Pickles
LI Jie-zhi;CHEN Gong;YU Wen-hua;DING Wen-jun;ZHANG Qi-sheng;LI Guo-bin

..............page:33-36

Study on New Preparation Technology of Maize Resistant Starch by Autoclaving-Enzyme Method
HU Xiao-tong;ZHANG Wen

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

Application of Aqueous Two-phase System in Extraction and Purification of Glucoamylase
LI Jing;CHAI Yan-wei;GONG Chun-bo;YU Cui-fang;TAN Hai-gang

..............page:28-32

Relationship Analysis between Sensory Evaluation and Instruments Determination on the Viscosity of Stirred Yoghurts
HE Jing;ZHANG Jing;LU Xing-da;ZHANG Jia-cheng

..............page:70-73

Study on Health Preservative Cereal Paste and Food-appliance Integration
WANG Gang;WANG Lei;SUN Cai-yu;LI Jia-ju;LI Zhong-lin;LI Jun;LU Xiao-li

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

Research on Green and Crispness Keeping of Pickled Vegetables
LONG Xiu-tian

..............page:53-57

nong xiang xing qu jiu niang zao sheng chan gong yi yao su ( er )
li da he ; li guo hong

..............page:102-105

Research on Natural Withering Technology of Chaya Tea
YU Yan-bo;YI Qian;CHEN Long;ZHOU Cai-qiong

..............page:41-44,48

Development of the Beverage of Low Sugar Lemon Mixed with Licorice
ZHAO Qin

..............page:90-92

Analysis of Essential Oil Composition from Hemp Seed by Ultrasound-assisted Simultaneous Distillation and Solvent Extraction Combined with GC-MS
DAI Huang;FANG Guo-shan;LI Wen-feng;WANG Xiao-wei;LIU Fei;MING Jian

..............page:6-10,27

Volatile and Sensory Prole of Organic Red Wines Produced by Different Selected Saccharomyces cerevisiae Strains
YAO Yan-ling;QUAN Tuo

..............page:93-101

Study on Formula and Technological Conditions of Surim
LU Chuan;YIN Hong;ZENG Qiao-hui;ZHAO Lin;XIAO Su;GUI Xiang

..............page:80-83

xin xi dong tai

..............page:3,32,57,61,69,83,86,92,后插一

Antioxidant Activity of Extract from Bean Curd Residue
WANG Dong-ling;LU Fei;LI Bo;LIU Ben-guo

..............page:49-52

Optimizing the Parameters of Microwave Assisted Extraction of Pectin from Soy Hull through Uniform Design
LIU He;GUO Xiao-fei;GAO Hong-ni;LIU Jian-xia;LIU Hao-dong;ZHU Dan-shi

..............page:37-40

The Uniformity on Temperature Distribution of Continuous Sterilizer in Pickled Mustard Tuber
HE Jia-lin;LIU De-jun;LUO Cheng-zhi

..............page:4-5,18

Study on the Extraction of Flavonoids from Mungbean Sprout
WANG Ying;CHEN Xiao-ping

..............page:45-48

Process Optimization on Enzymatic Hydrolysis of Rice Straw
YANG Qing-dan;HU Ting-chun

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

Research on Migration Rule of Lead,Arsenic and Mercury in Cassavas during the Process of Alcohol Fermentation
CAO Xi-huan;MAO Wei-gang;CHEN Xia;YE Zhong-wei;ZHANG Yong-xia

..............page:77-79

Study on the Production Technique of Peanut-milk Beverage
YU Fei

..............page:87-89

Problems Existing in Sichuan Pickles and Solving Measures
HU Tai-jian;LI Guo-bing;WEI Wan-wen;SUN Xia;ZHANG Qi-sheng

..............page:11-13

Preparation of Yoghourt with Active Bifidobacterium and Pumpkin Juice
ZHANG Li-fang

..............page:84-86

Identification of One Strain of Bacillus Using 16S Ribosomal DNA Sequence
SU Bo;KANG Jian-ping;HUANG Jing;YAO Li;FANG Rui;YANG Tai

..............page:1-3

Determination of Monosaccharides and Disaccharides in Chewing Gum by Ions Chromatography and Pulsed Amperometric Detection
YU Juan;WANG Gui-hua;LI jia-wei;GUO Jian-xiong;LI Hai-qiao

..............page:74-76,79

Research on Esterification Modification of Konjac Glucomannan with Gallic Acid
Zhang Jia-qi;Yao Kai

..............page:19-23,27

Rare Earth Elements in Tea and its Health Effects
guo yong quan ; xiao ping ; li wen rui ; zhang ying zhen ; chen jing ; lu xing ; zhao cai bin

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