Sichuan Food and Fermentation 2011 Issue 3 Study on Evaluate Method for Consumers Satisfaction in Food

Study on Evaluate Method for Consumers Satisfaction in Food
TANG Zhi-guo

..............page:103-106

xin xi dong tai

..............page:38,75,91,99,102,106

Isolation, Identification and Enzymatic Characteristics of a Halophilic amylase-producing Strain
LI Min;LIU Yang;GUO Ze-jing;HE Yan;FENG Zhi-xiang;TIAN Yong-qiang

..............page:43-46,50

Application of Supercritical Fluid Extraction Methods in the Extraction ane Isolation of Natural Products
LI Qina;PU Biao

..............page:11-14,27

Antioxidant Activities of Phytic Acid Crude Extracts from Rapeseed Meal in Vitro
TANG Wu-xia;ZHU Jia;XIONG Zhi-yu;LIU Chao

..............page:64-67

Chicken Essence Seasoning Hygroscopic Factors Research and Discussion
TAN Wan-Yun;LIU Yan

..............page:83-86

Refinement of Pueraria extraction and production of functional food for increasing bone density
ZUO Lei-lei;LIU Wen-jie;ZENG Fan-jun

..............page:87-91

Optimization of Acetic Acid Fermentation Technology of Gujube Vinegar
ZHENG Zhan-wei;ZHANG Bao-shan;WANG Jing;CHEN Jing;QI Chun-yan

..............page:47-50

Research Progress in the Technologies of Tea Fresh-keeping
SHI Lei;TANG Feng-xia;HE Chuan-bo;WEI Hao-cheng

..............page:15-18

The Design and Preparation of Lactobacillus Acidophilus Pleurotus Ferulae Lenzi Yogurt
ZHANG Xuan;XIAN Yao

..............page:35-38

Breeding of High Producing Nosiheptide Strain through Irradiation of Streptomyces actuosus Protoplast by UV-microwave Compound
QIN Yan-fei;XUE Zheng-lian;SU Yan-nan;WANG Dong

..............page:39-42

Preparation of Stevia Rebaudiana Antioxidant Jelly
YU Mei;NING Jie;PIAO Mei-zi

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

Preparing Cordyceps Oatmeal by Solid State Fermentation
HU Jing-xia;BIAN Yin-bing;CHEN Nai-wei;HUANG Wen

..............page:55-59

Discussed Psychrophilic Bacteria to Raw Milk Quality Influence and the Control Method
Su Jing-hui;Yu Min-yan;Meng Fan-yu

..............page:100-102

Optimization of Fermentation Conditions for 2-Keto-L-Gulonic Acid
MNDLAA;YANG Wei-chao;XU Hui;LI Lin;XU Ying

..............page:60-63,67

Optimization of extraction conditions of β-Carotene in white lotus pollen
ZHANG Yan;SHI Wei;WU Yan-yan;BAI Yang;HUANG Pei

..............page:68-71

Study on Oxidative Stability of Flavor Walnut Kernel
RAO Qing;TU Xue-ling;LU Xiao-li

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

Study on extracting of Lentinan by ultrasonic wave
WANG Jun-ying;DU Feng-hua;CHEN Tian-tian;ZHAI Li-gong

..............page:96-99

Research and Application on the Automatic Mixing System for Starter-making
ZHOU Zhi-ping;ZHANG Xiao-lin

..............page:8-10,42

Analysis of Food Unsafe Factors and Countermeasures in China
TU Yin-hua;CHENG Hong-jun

..............page:19-23,34

R&D of Low-Sugar Sweet Potato Guo Danpi
WANG Huajie

..............page:28-31

Study on Antibacterial Activity and Stability of Allicin
SHI Wei;ZHANG Yan;BAI Yang;LIU Ying

..............page:76-78,86

Study on Extraction of Soluble Dietary Fiber in Burdock
ZHANG Yue;ZHANG Feng

..............page:79-82,86

Study on Optimizing Extraction of Tannic Acid from Walnut Rind through Orthogonal Regression Design
WANG Hong;LI Yong-xia;WANG Wen-jie;LIU Jun-hai

..............page:72-75

A Preliminary Study on Preparation Technology of Sydney Cream
CUI Kai-kai;TU Xue-ling;LU Xiao-li

..............page:32-34

Implement Standardized Production, Promote the Development of "Chinese Liquor Golden Triangle"
Li Da-he

..............page:1-7

Study on Fermented Flour Product Quality Improved By Adding Dietary Fiber of Wheat Bran
WANG Lei;SUN Cai-yu;ZHANG Wen;LU Xiao-li

..............page:51-54,71