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Food & Machinery
FQ: 双月
AD of Publication: 湖南省长沙市
Lanuage: 中文;
ISSN: 1003-5788
CN: 43-1183/TS
YP: 1985
Url: 长沙理工大学
Recommended Journals
Food & Machinery
2008 -01
The progress in application research on photosynthetic bacteria LI Fu-zhi LIU Fei ZENG Xiao-xi LI Xiao-long ZHANG Feng-qin(The Green Packing and Biology Nanometer Technology Application Laboratory,Hunan University of Technology, Zhuzhou, Hunan 412008,China)
Determination of trace cobalt in porcine liver by polarography of microwave degradation derived from cobalt-dimethylglyoxime-sodium nitrite WANG Rui-qi1 XU Gang2(1.College of Environmental and Biology Engineering,Chongqing Technology and Business University,Chongqing 400067,China;2.Chongqing University of Science and Technology,Chongqing 400050,China)
Selection of lactic acid bacteria for producing γ-amino butyric acid and optimization of fermentation LU Yan-mei ZHANG Wei-guo(School of Biotechnology, Jiangnan University, Wuxi,Jiangsu 214122,China)
Optimization of fermentation medium of L-lactic acid bacterium LIANG Bao-dong1 WEI Hai-xiang1 JIANG Jun-ping2(1.Department of Biology,Jining University, Qufu, Shandong, 273155, China;2.Institute of Food Science and Technology ,Chinese Academy of Agricultural Sciences, Beijing 10094, China)
Study on extraction process of lycopene from tomato residuals YU Jian GUO Guo-cheng HE Xin-yi(College of Biological and Food Engineering, Changsha University of Science & Technology, Changsha,Hunan 410076,China)
Separation and purification of L-Glutamine based on National 717 anion exchange resin from enzyme broth produced L-Glutamine ZHAO Ning-wei XU Jun-feng JIA Xiao-he YIN Zhi-min(Nanjing Normal University, Jiangsu Provincial Key Lab of Molecular Medicine and Bio-technology,Nanjing,Jiangsu 210046,China)
Investigation of immobilization of lipase in magnetic chitosan microspheres ZONG Wei LIU Yan-fang ZHAO Guang-yuan(School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou,Henan 450002,China)
Study on the hydrolysis of soy protein isolate in an enzymatic membrane reactor WANG Wen-jie WANG Zhang(Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, Wuxi,Jiangsu 214122,China)
Optimization of the enzymatic hydrolysis condition of high-DH soy peptides from defatted soy meal WANG Li-juan TAO Wen-yi(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University, Wuxi,Jiangsu 214122,China)
Study on dynamics in enhancing liquefaction of cassava starch by mechanical activation HU Hua-yu HUANG Zu-qiang TONG Zhang-fa YUAN Jian-wei(School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi 530004,China)
Study on the rheology and the influence factor of low-concentration sodium alginate solution WANG Yuan-lan LI Zhong-hai ZHANG Le-hua(Central South University of Forestry Technology, Changsha,Hunan 412006, China)
Effect of glutamic acid on aroma component of LITCHI wine ZHANG Bin1 ZENG Xin-an1 CHEN Yong2 YU Shu-juan1 (1.College of Light Industry and Food Engineering, South China University of Technology, Guangzhou,Guangdong 510640,China;2.Guangdong HuiLai Kingsrich Winery CO., LTD, HuiLai,Guangdong 515226,China)
Preservation of fruits by hydrolyzed collagen/sodium alginate nanoparticles latex JIA Li-rong XIA Juan ZHOU Nan CHENG Wu-yong(College of Light Industry,Textile and Food,Sichuan University,Chengdu, Sichuan 610065,China)
Effects of temprature on physio-biochemical changes of fresh-cut apple during storage PANG Kun1,2,3 HU Wen-zhong2 JIANG Ai-li2 WANG Yan-ying2(1. Dalian Institute of Chemical Physics, Chinese Academy of Science, Dalian,Liaoning 116023,China;2. Dalian Nationalities University,College of Life Science, Dalian,Liaoning 116600,China;3. Graduate University of Chinese Academy of Science, Beijing ,100039,China)
Study on color and shelf-life of duck meat by adding catechins ZENG Liang1,2 HUANG Jian-an1 TANG Shu-ze3 TIAN Li-li1 LIU Zhong-hua1(1.Research Center of Natural Product,Hunan Agricultural University,Changsha,Hunan 410128,China,2. College of Food Science,Southwest University,Beibei,Chongqing 400716,China;3. Department of Food Science and Engineering,Jinan University,Guangzhou,Guangdong 510632,China)
Research on chitosan for prolonging quality-maintaining duration of high-moisture preserved pachyrhizus YANG Xi-hong1 XIE Wan-cui1 WANG Wei-min1 HAN Tian-shi1 XIA Wen-shui2(1. School of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524025, China;2. Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214036,China)
Experimental research on fresh chicken under controlled freezing-point temperature JIANG Chang-hong1 WAN Jin-qing2 WANG Guo-qiang2(1.Far East Refrigeration Group Shanghai Eden Refrigeration CO., LTD, Shanghai 201808,China; 2.Department of Refrigeration Engineering, Shanghai Fisheries University,Shanghai 200090, China)
Study on extraction separation and purification of lycopene from tomato fruit HU Wen-zhong JIANG Ai-li TIAN Mi-xia SUN Yang(College of Life Science, Dalian Nationalities University, Dalian, Liaoning 116600, China)
Study on the inhibitors of fungi in the rice CHEN Wei-chang WANG Li ZHANG Hui GUO Xiao-na(School of Food Science and Technology, State Key Laboratory of Food Scienceand Technology, Jiangnan University, Wuxi,Jiangsu 214122,China)
Preparation of shrimp flavoring by Maillard reaction XIE Wan-cui YANG Han-bin ZHANG Chao-hua YANG Xi-hong(School of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524025,China)
On high voltage electric field drying technology of beef DING Chang-jiang LU Jing-li(College of Sciences, Inner Mongolia University of Technology, Hohhot, Inner Mongolia 010051,China)
Comparison of unhusked rice wine of northern hunan with rice wine of middle hunan LI Xin-she LU Bu-shi ZENG Jian-de(The Department of Biology and Chemistry Engineering,Shaoyang University, Shaoyang,Hunan 422000,China)
Advances in structural characterization of postharvest fruits and vegetables using atomic force microscopy ZHANG Li-fen CHEN Fu-sheng SUN Xiao-yang YANG Hong-shun(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450052, China)
Review on nitrogenous substances in infant formula milk powder YANG Jian-lin LI Zhong-hai REN Guo-pu(Central South University of Forestry and Technology, Changsha,Hunan 410004, China)
Development of parametric vrml model of juice extractor’s helix rod YANG Chang-ming ZHU Wen-wei ZHANG Sheng-en(School of Mechanical Engineering, Xihua University, Chengdu,Sichuan 610039, China)
Brief introduction to the design of a fully automatickneading and leavening machine WANG Dong-xing LI Yan-liang WENG Wei ZHAO Tao(School of Electromechanical and Automobile Engineering,Yantai University, Yantai,Shandong 264005, China)
Improvement design and test of the through-draft wind configuration dehydrator for vegetables WANG Wei SUN Chuan-zhu LI Fa-jia(School of Engineering Technology,Shandong University of Technology,Zibo,Shandong 255012,China)
Determination of lead in beverage by resin suspension introduction graphite-furnace atomic absorption spectrometry after enrichment LI Jia-xin1 ZENG Xue-feng2 CHEN Shuang-ping3(1.Institute of Food Science, Jishou University, Jishou,Hunan 416000, China;2. College of Food Science, CentraL-south University of Foredtry and Technoligy, Changsha, Hunan 410005, China;3.Hunan Laodie Agricultural Technology CO., LTD, Jishou,Hunan 416000, China)
Discussion of determination of residual aluminium in food by chrome azurols colorimetry after dry process digestion HUANG Hui1,2 CHEN Bo2 CAO Xiao-yan1 HU Zhao-hui1 XIA Li-xin1 WANG Hui1(1. Changsha Center of Supervision & Inspection on Food Quality Safety, Changsha,Hunan 410013, China;2.College of chemistry and Chemical Engineering ,Hunan Normal University,Changsha,Hunan 410081,China)
Content determination of titanium dioxide in konjac products ZHANG Jian-hui1 YANG Dai-ming1 LI Xiao-yan2 SUN Gui-fang1(1.Hunan Food Quality Supervision and Inspection Institute, Changsha,Hunan 410002,China;2. Central South University of Forestry and Technology, Changsha,Hunan 410004, China)
Discrimination of tea’s quality level based on electronic tongue and pattern recognition CHEN Quan-sheng1 JIANG Shui-quan2 WANG Xin-yu1(1.School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013 ,China;2.Jiangsu Muyang Group, Yangzhou, Jiangsu 225127, China)
HPLC method for simultaneous determination of nine polyphenols in apple YANG jian-rong SUN cheng-feng(Institute of Food Science and Engineering, Yantai University, Yantai,Shandong 264005,China)
Effect of different variety of banana on the processing performance of banana jam TENG Jian-wen HUANG li XIA Ning WEI Bao-yao(Light Industry and Food Engineering Institute, Guangxi University, Nanning,Guangxi 530004,China)
Study on the colour and lustar change of mechanism wet-fresh noodle ZHOU Qi-zhong1 ZHENG Shi-hong1 ZHANG Jian-chun2 ZHANG Jian-hong2 ZHOU Wen-hua1,2 (1.College of Food Science, Central South Forestry University ,Changsha, Hunan 410004,China;2.Changsha Nanniwan Food Factory,Changsha, Hunan 412006,China)
Effects of transglutaminase on properties of soy flour and wheat flour mixture dough CHEN Xiao-ming(School of Life Science and Chemistry Engineering, Huaian, Jiangsu 223001, China)
Effect of egg yolk oil on blood lipids in mouse LIU Jie1,2 XU Ming-sheng2 WAN Xi-mei2 JIANG Yan2 LIU Jian-tao3 ZHAO Li3(1.Jiangsu Food Science College, Huaian, Jiangsu 223001, China;2. College of Food Science and Engineering, Jiangxi Agriculture University, Nanchang,Jiangxi 330045, China;3.School of Life Science, Jiangxi Normal University of Science and Technology, Nanchang,Jiangxi 330013, China)
Study on the antioxidant ability of 5′-adenosine(5′-AMP) monophosphate in vitro QIAN Jia1,2 SHI Yong-hui1,2 MA Li-qin2 LE Guo-wei1,2(1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;2.Institute of Food nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China)
Study on the process of the total saponins of Gynostemma pentaphyllum CHEN Wu WU Xiao-Chun ZOU Sheng-Qin XIONG Xiao-Juan XIE Wan-Binrug and Food Institute of Yichun University,Yichun,Jiangxi 336000,China)
Preparation of typeⅡ collagen and its effect on the Rheumatoid Arthritis in rats CAO Hui XU Shi-ying(School of Food Science and Technology, Jiangnan University, Wuxi,Jiangsu 214122, China)
Study on antioxidant and antimicrobial activity of morinda officinalis How water extract LI Yan SU Qian-qing(Collage of Chemistry and Chemical Engineering, Zhaoqing University, Zhaoqing, Guangdong 526061, China)
Antibacterial activity of Aspergillus niger xj fermentation broth LI Zhu1 ZHU Qiu-jing1 ZHOU Li-hong1 XIAO Yang2 LIANG Zong-qi1(1. Institute of Fungus Resource, Life Science College, Guizhou University, Guiyang,Guizhou 550025,China;2. Institute of Products Detection & Determination of Guizhou Province, Guiyang,Guizhou 550003, China)
Comparison and analysis on the difference and sameness of three testing and calibration laboratory conformity assessment criteria SUN Gui-fang(Hunan Food Quality Supervision and Inspection Institute, Changsha,Hunan 410002,China)
2008 Issues:  [01] [02] [03] [04] [05] [06]
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