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Food and Fermentation Industries
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 0253-990X
CN: 11-1802/TS
YP: 1970
Url: 中国食品发酵工业研究院;全国食品与发酵工业信息中心
Recommended Journals
Food and Fermentation Industries
2004 -12
The Effect of Starter Culture and Meat Endogenous Enzyme on the Free Fatty Acids Shen Qingwu Li Pinglan (College of Food Science & Nutritional Engineering,China Agricultural University,Beijing, 100083)
Production of a Microbial Polysaccharides by Fermentation Li Sha Xu Hong Shi Ningning (College of Life Science and Pharmacy, Nanjing University of Technology, Nanjing, 210009)
Relationship between Structure and Emulsifying Properties of Chickpea Protein Isolates Zhang Tao Jiang Bo Wang Zhang (The Key Lab of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, 214036)
Cloning and Expression of the Gene Encoding Heat-stable α-amylase from Bacillus licheniformis in E.coli JM109 Cai Heng Chen Zhongjun Lu Fuping Du Lianxiang (The College of Food & Biotechnology Engineering,Tianjin University of Science & Technology,Tianjin, 300222)
The Clarification Mechanism of Banana Juice by Pectinex SMASH Wang Suya1 Wang Zhang2 1(School of Food Science & Technology, Nanjing Finances and Economics University, Nanjing, 210003) 2(School of Food Science & Technology, Southern Yangtze University, Wuxi, 214036)
Breeding and Primary Study on Biotechnology of Pseudomonas Aeruginosa BS-03 Producing Rhamnolipid Biosurfactant in Flask Shen Wei Yang Shulin Ning Changfa Tang Shirong Lu Xiao(Biotechnology Institute of Nanjing University of Science and Technology, Nanjing, 210094)
Research on Growth Factor and Fatty Acids of Chaetoceros gracilis Sun Liqin Guo Jinli WangChanghai (Ocean School, Yantai University, Yantai, 264005)
Antioxidant Effects of Chinese White Poplar Male Anthotaxy Li Fuwei~1,2 Wang Xiao2 Deng Yuguang2 Du Jinhua1 1 (College of Food Science of Shandong Augricultural University, Taian, 271018) 2 (Test Center, Shandong Academy of science, Jinan, 250014)
Effects of Food Composition on Physicochemical Properties of Corn Amylophosphate in Different Degree of Substitution Du Lianqi Li Runfeng (Dept.of Food Engineering, Hebei Normal University of Science & Technology,Changli, 066600)
Effect of Calcium Chloride on Tenderness and WHC of Mutton Cong Yuyan1 Zhu Yubo1 Zhang Jianxun2 1(College of Animal Husbandry and Veterinary Medicine of Shenyang Agricultural University, Shenyang, 110161) 2(Liaoning Provincial Control Institute of Animal Drugs and Feed, Shenyang, 110016)
Effects of ClO_2 and Vc on Browning and Clarifying of Apple Juice Fu Yucheng Du Jinhua (College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018)
Scavenging of Hg by Wheat Bran Fermentation Byproduct Zhang Ning Zhang Jing Ou Shiyi Wang Yong Bao Huiyan (Department of Food Science and Engineering, Jinan University, Guangzhou, 510632)
Study on Solid-state Fermentation Conditions of the Bee Pollen Qi Wei Qiao Lin Du Lianxiang (Application Microbiology Lab,Department of Biology Engineering,Tianjin University of Science and Technology,Tianjin, 300022)
Study on De-coloration of Tea Polysaccharides Wang Yuanfeng Jin Zhengyu (Food School of Southern Yangtze University, Wuxi, 214036)
Preliminary Study on Chitosan Isolated from Rhizopus japonicus Zhang Tao Yu Rong Li Lingling (Division of Biopharmaceutics,Pharmacy Department School of West China,Sichuan University, Chengdu, 610041)
Study on ACEIP Preparation by Controlled Hydrolysis of Tilaplia Meat Zhu Zhiwei Zeng Qingxiao Lin Yifeng Zhang Liyan Ruanzheng (College of Food & Biological Engineering,South China Univ.of Tech.,Guangzhou,510640)
Studies on the Extraction of Glutamine from Enzyme Broth Produced Glutamine Liu Jinshan Duan Zuoying Mao Zhonggui (Key Lab of Industrial Biotechnology, Ministry of Education, Southern Yangtze University, Wuxi, 214036)
The Study on Extracting Astaxanthin by Supercritical Fluid CO_2 Qu Yi Ni Jinren Huang Wen (Department of Environmental Engineering, Peking University; The key Laboratory of Water and Sediment Sciences, Ministry of Education, Beijing, 100871)
Study on Catalysis and Ageing of Vinegar by Microwave Wang Changqing1 Zhu Zhiang2 1(Institute of Life Science and Technology,Shanxi University, Taiyuan, 030006 ) 2(Shanxi Institute of Cereal and Oil Food Science, Taiyuan,030001)
Ultrafiltration Techniques with Ceramic Membrane for Extracting Glycoprotein from Waster Water of Sweet Potato Starch Production Cheng Kewei Xu Shiying Wang Zhang (School of Food Science and Technology, Southern Yangtze University, Wuxi, 214036)
Recovering of Ceramic Membrane Used for Brassylic Acid Fermentation Liquor by Chemical Cleaning Chen Xiaoyan Jin Jiang (College of Materials Science and Engineering,Nanjing University of Technology,Nanjing, 210009)
The Method for Renewing Aactivated Carbon during Producing the Xylitol Tian Xiaoyan Huang Jihong Wang Xudong Wang Xinchun (Henan Lotus MSG Group, Xiangcheng, 466200)
Development of Studies on Dry Preparation of Modified Starches Hou Hanxue1 Zhang Jinli2 Dong Haizhou1 Qiu Lizhong3 Wang Xigong3 1(College of Food Science and Engineering,Shandong Agricultural University,Taian,271018) 2 (Shandong Institute of Pomology,Taian,271000) 3(Shangdong Zhucheng Xingmao Corn Developing Co., LTD, Zhucheng, 262200)
Application of Capillary Electrophoresis in Analyzing Pesticides Residues in Foodstuffs Sun Na Feng Zhibiao (North-east Agricultural University,Harbin, 150030)
The Detection of Norwalk Virus in Food by RT-PCR Chen Guangquan Rao Hong Zhang Huiyuan Fu Pubo Feng Qian (Beijing Entry-Exit Inspection & Quarantine Bureau,Beijing, 100026)
Study on Volatiles in Foeniculum Vulgare Mill by Gas Chromatrography-mass Spectrometry Combining with Simultaneous Distillation and Solvent Extraction Xie Jianchun Sun Baoguo Zheng Fuping Liu Yuping Cui Yi (School of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing, 100037)
Characterization of Odor-active Compounds in Jinhua Ham by GC-Olfactometry Tian Huaixiang Wang Zhang Xu Shiying (School of Food Science and Technology, Southern Yangtze University, Wuxi, 214036)
Evaluation of Oxidative Safety of Cooked Meat and Fish Products Ren Dayong Li Fuqian Li Aiping Tang Shuze (Department of Food Science & Engineering, Jinan University, Guangzhou, 510632)
Postharvest Heat Treatments for Storage of Red Fuji Apple Fruit Zhao Yize Tu Kang Pan Xiujuan Pan Leiqing Shao Xingfeng Chen Li(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095)
Effect of Liquid Chitosan-degraded in the Preservation and Antisepsis of Fresh-cut Lettuce Li Xueyan Wang Yuli Chen Xiaoqian (School of life Science and Technology, Lanzhou University of Science and Technology, Lanzhou,730050)
Studies on Extraction and Purification of Total Flavones in Cactus Zhang Gongliang Zhu Jingbo Zhu Beiwei (College of Biology and Food, Dalian Institute of Light Industry, Dalian, 116034)
Studies on Extraction and Purification of Lycium Chinese Pigment Feng Zuoshan1 Chen Jiluan2 Sun Gaofeng1 Zhang Chunlan1 1(Institute of Food Science, Xinjiang Agricultural University, Ulumuqi, 830052) 2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083)
Study on the Extraction of Resveratrol Liu Shuxing Cheng Liying Chen Zhiliang Yang Daqing (College of Life Science & Engineering, Shaanxi University of Science & Technology, Xianyang, 712081)
Investigation of Microwave-assisted Extraction of Seabuckthorn Flavonoids Zhao Erlao Gai Qingqing Zhang Hairong (Departement of Chemistry, Xinzhou Teachers University,Xinzhou,034000)
The Research of Increase Juice Yield of Carrot Shong Weichun (The Center of Food R&D Qongzhou University, Wuzhishan, 572200)
2004 Issues:  [01] [02] [03] [04] [05] [06] [07] [08] [09] [10] [11] [12]
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