1671-6892
2014 Issue 2
Separation and Identification of Lactic Acid Bacteria Isolated from Soy Sauce Mash During the Low-salt-level Solid State Fermentation
CHE Zhen-ming;,LIN Kai;,SONG Fei-fei;,XIANG Wen-liang;,YUAN Chun-hong;,ZHANG Qing;
CHE Zhen-ming;,LIN Kai;,SONG Fei-fei;,XIANG Wen-liang;,YUAN Chun-hong;,ZHANG Qing;
..............page:1-4
..............page:5-8
Construction of Eukaryotic Expression Vector for Antibacterial Peptide Sα-Jp Gene
CHEN Xiao-ping;,JIA Chun-lan;,MA Ji-xia;
CHEN Xiao-ping;,JIA Chun-lan;,MA Ji-xia;
..............page:9-12,26
New Technology of Pretreatment and Salted Vegetables of Pickle Production with Salt Impact Study
CHEN Gong;,FENG Kuan;,LI Jie-zhi;,WANG Yan-li;,ZHANG Qi-sheng;
CHEN Gong;,FENG Kuan;,LI Jie-zhi;,WANG Yan-li;,ZHANG Qi-sheng;
..............page:13-15
Effect of Calcium Treatment on Preservation of Dapingding Jujube by Low-field NMR Technology
LI Yu-lu;,LIU Li-ping;,LU Xiao-tong;,YU Yue;,YUN San-yue;
LI Yu-lu;,LIU Li-ping;,LU Xiao-tong;,YU Yue;,YUN San-yue;
..............page:16-19
Research on the Hydrolysis Processing of Substrate Peptides for Maillard Reaction Flavorings
HUANG Zhan;,LIU Ping;,ZHANG Xiao-ming;
HUANG Zhan;,LIU Ping;,ZHANG Xiao-ming;
..............page:20-26
Study on Microfiltration-ultrafiltration Preparation Technology of Coriolus versicolor Polysaccharides
CHEN Shi-cui;,JI Le-jun;,TIAN Zhi-bin;,ZHANG Li;
CHEN Shi-cui;,JI Le-jun;,TIAN Zhi-bin;,ZHANG Li;
..............page:27-30
Antioxidant Activity of Aqueous and Ethanolic Extracts from Blueberry Leaves
LI Jian-rong;,LI Ying-chang;,MA Chun-ying;
LI Jian-rong;,LI Ying-chang;,MA Chun-ying;
..............page:31-35
Effect of Additive Amount of Transglutaminase on the Heat Coagulation of Egg Pulp
HUANG Yan-ling;,JIANG Yi-bing;,LEI Ming-hui;,LI Rui;,LI Zhi;,PAN Shu-xuan;,WANG Chang-xing;,WANG Yong-zhang;,YE Jin-song;
HUANG Yan-ling;,JIANG Yi-bing;,LEI Ming-hui;,LI Rui;,LI Zhi;,PAN Shu-xuan;,WANG Chang-xing;,WANG Yong-zhang;,YE Jin-song;
..............page:36-38
ao di li da xue yan jiu fa xian su shi zhe geng yi huan ai zheng
shi pin huo ban wang ;
shi pin huo ban wang ;
..............page:38-38
Dynamics of Physical and Chemical Indexes of Sweet Flour Paste During the Insulation Fermentation
DENG Jing;,SHI Jiao-jiao;,WU Hua-chang;,ZHANG Jing;,Zhao Chang-qing;,ZOU Wei;
DENG Jing;,SHI Jiao-jiao;,WU Hua-chang;,ZHANG Jing;,Zhao Chang-qing;,ZOU Wei;
..............page:39-42
Study on Potato Species and Cutting Methods to Improve Quality of Fresh-cut Potatoes
CAO Yu;,NIU Yu-jie;,WANG Qing-guo;,ZHANG Bin-bin;
CAO Yu;,NIU Yu-jie;,WANG Qing-guo;,ZHANG Bin-bin;
..............page:43-47,56
Research Certainty on the Distribution of Cashew ’s Overall Size
Huang Mao-fang;,Liu Yang-yang;,Liu Yi-jun;,Zhu De-ming;
Huang Mao-fang;,Liu Yang-yang;,Liu Yi-jun;,Zhu De-ming;
..............page:48-52
Study on Package Materials of Fresh Cut Asparagus Lettuce
DENG Lei;,LI Huan-li;,WANG Wei-dong;
DENG Lei;,LI Huan-li;,WANG Wei-dong;
..............page:53-56
The Innovative Ability Training Practice Exploration of Food Science and Engineering College Students
ZHU Xin-peng;
ZHU Xin-peng;
..............page:57-59
Necessity for Limitation of Fat and Salt Intake
PENG Hui;,YIN Guang-ling;,ZHANG Ming-hui;
PENG Hui;,YIN Guang-ling;,ZHANG Ming-hui;
..............page:60-63
Determination of Inorganic Anions in White Spirit by Ion Chromatography and the Sense Influence for White Spirit
LI Qiu-tao;,LI Yang-hua;,LIAN Shun-cai;,WANG Fang;,WANG Xiao-qin;
LI Qiu-tao;,LI Yang-hua;,LIAN Shun-cai;,WANG Fang;,WANG Xiao-qin;
..............page:64-66,88
Climate Environment Characteristics for Producing High Quality Luzhou-flavor Liquor in Weihai of Shandong Province
LIU Ben-hong;,TANG Ya;,YANG Ji-zhi;,YANG Qi-shou;,ZHAO Xi-lin;
LIU Ben-hong;,TANG Ya;,YANG Ji-zhi;,YANG Qi-shou;,ZHAO Xi-lin;
..............page:67-71
The Development of Vinegar Drink of Kiwifruit and Quality Analysis
BAI Qi;,DIAO Zheng-min;,DONG Feng-juan;,JIANG Yun-gang;,LIU Yan-ling;,YANG Lei;
BAI Qi;,DIAO Zheng-min;,DONG Feng-juan;,JIANG Yun-gang;,LIU Yan-ling;,YANG Lei;
..............page:72-75
Improved Dry Ashing-atomic Fluorescence Spectrometry Method for Total Arsenic in Food
HUANG Ben-fen;,LV Xiao-ting;
HUANG Ben-fen;,LV Xiao-ting;
..............page:76-79,95
Application of Real-time Fluorescent Quantitative PCR for the Detection of Food-borne Pathogenic Bacteria
LI Jian-rong;,LV Yan-fang;,MA Chun-ying;
LI Jian-rong;,LV Yan-fang;,MA Chun-ying;
..............page:80-84,88
Influence Factors for Identification of Refining Hogwash Oils and Edible Oils by FT-MIR
LI Hong;,LI Yan-fei;,RAN Xiao-hong;,TU Da-wei;,ZHAO Bo;
LI Hong;,LI Yan-fei;,RAN Xiao-hong;,TU Da-wei;,ZHAO Bo;
..............page:85-88
Comparison of Camptothecin Content in Camptotheca Acuminata Fruit and Mappia Foetida
BIAN Qing-quan;,LIN Seng;,LUO Ya-juen;,ZHOU Xiang;
BIAN Qing-quan;,LIN Seng;,LUO Ya-juen;,ZHOU Xiang;
..............page:89-91
Analysis of Influencing Factors on Qualities of Water-boiled Chicken Meatballs
HU Er-kun;,LI Ya-xin;
HU Er-kun;,LI Ya-xin;
..............page:92-95
Technical Study on Compound Health Beverage of Coreopsis tinctoria,Medlar and Siraitia grosvenorii
FU Hang;,GUO Zhi-fang;,YANG Wen-wen;
FU Hang;,GUO Zhi-fang;,YANG Wen-wen;
..............page:96-98,102
Study on Processing Technology of Functional Dendrobium officinale Milk Jelly
LI Yi-feng;,LIU Dan;,YI Li;,YIN Xian-feng;
LI Yi-feng;,LIU Dan;,YI Li;,YIN Xian-feng;
..............page:99-102
ying guo yan jiu cheng mei tian chi 7 fen yi shang shu guo you zhu yan nian yi shou
shi pin huo ban wang ;
shi pin huo ban wang ;
..............page:102-102
Research on a Functional Micro-capsule of Amino Acid Health Beverage
DU Fang;,MA Meng-hua;,TIAN Zhi-bin;,WANG Jin-xi;,YUE Zong-cui;
DU Fang;,MA Meng-hua;,TIAN Zhi-bin;,WANG Jin-xi;,YUE Zong-cui;
..............page:103-105
..............page:106-106