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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
2011 -01
Catalog
Separation and purification of antioxidant oligopeptide from wheat germ protein hydrolysates with macroporous adsorption resin CHENG Yun-hui1 ZENG Zhi-yin1 WU Tao-ying1 LI Yi-wei1 WANG Zhang2(1.College of Chemistry and Biology Engineering,Changsha University of Science and Technology,Changsha,Hunan410076,China;2.School of Food Science and Technology,Jiangnan University,Wuxi,jiangsu 214122,China)
Optimizing formula of buccal tablets of emblica by response surface methodology DU Gang ZENG Cheng YU Peng WANG Jiong YANG Hai-ying(The School of Chemistry & biotechnology,Yunnan Nationalities University,Kunming,Yunnan 650031,China)
Preliminary study on extracting technology and antioxidant acitvity of total polysaccharide from ficus carica QIU Song-shan ZHOU Tian JIANG Cui-cui(School of Chemistry and Life Science,Guangdong University of PetrochemicalTechnology,Maoming,Guangdong 525000,China)
Study on extracting process of polysaccharides in fruits of rose davurica pall ZHONG Fang-li WANG Hui-zhu WANG Fang(School of Chemistry and Pharmaceutical engineering,Jilin Instituteof Chemical Technology,Jilin,Jilin 132022,China)
Numerical simulation of fluid flow in stirred tank with double impellers ZHANG Shao-kun YIN Xia(College of Mechanical and Power Engineering,Nanjing University of Technology,Nanjing,Jiangsu 210009,China)
Research progress in pectinase high-yield strains and the fermentation of pectinase XU Jun-hua1 LI Gao-yang1,2 LI Zhi-jian2(1.LongPing Branch,Graduate School,Central South University,Changsha,Hunan 410125,China;2.Hunan Agricultural Product Processing Institude,Changsha,Hunan 410125,China)
Optimization of ultrasound assisted extraction of polyphenols from the acorn shuck using response surface methodology ZHENG Fei HUANG Liang LI An-ping XIE Bi-xia ZHU Pei(Central south University of Forestry and Technology,College of food Science andEnergy,Changsha,Hunan 410004,China)
Solubility of salt soluble proteins from grass carp DONG Zhe MA Yun WANG Su-ya YANG Yu-ling LIU Ting-ting(College of Food Science and Engineering,Nanjing University of Finance andEconomics,Nanjing,Jiangsu 210003,China)
Study of the effects of controlled atmosphere storage on enzymes activities of cell wall of strawberry HU Hua-li LI Peng-xia WANG Yu-ning WANG Wei LI Zhi-qiang(Institute of Agricultural Products Processing,Jiangsu Academy ofAgricultural Sciences,Nanjing,Jiangsu 210014,China)
Effect of polygonum multiflorum thunb polysaccharide on apple juice clarification by response surface analysis LV Li-shuang ZHAI Rong FENG Na JIN Bang-quan(Food Science,JinLing College,Nanjing Normal University,Nanjing,Jiangsu 210097,China)
Effect of chitosan on clarification water chestnut juice XING Shu-wen (Department of Biology,Hanshan Normal University,Chaozhou,Guangdong 521041,China)
Optimization on freeze concentration conditions of watermelon juice YU Zhen-zhen LIN Yao-hui FANG Ting CHEN Jin-quan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
Effect of pre-treatment on puffing carrots properties by explosion puffing drying at different temperature and pressure HUANG Zong-hai1,2 HE Xin-yi1,2 WANG Jia-rui1 ZHANG Jin-pen1 LIU Jin-fu1,2(1.Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China;2.Tianjin AgriculturalProducts Processing Scientific Innovation and Achievement Transform Base,Tianjin 300384,China)
Effects of colour protection treatment and puffing drying process on the quality of apple slices CHENG Li-li1,3 HE Xin-yi2,3 GUO Fei-fei2 DU Xiang-feng1,3 WANG Jiao1,2(1.Collge of Tea & Food Science and Technology,Hefei Agricultural University,Hefei,Anhui 230036,China;2.Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China;3.Tianjin AgriculturalProducts Processing Scientific Innovation and Achievement Transform Base,Tianjin 300384,China)
Optimization of microwave puffing conditions of tartary buckwheat using response surface method GONG Li1,2 MAO Xin2 JIANG Ai-min2 LIU Xin2HU Guang-hua1 HUANG Li-hua3 YANG Lei2(1.Guangdong Agricultural Machinery Research Institute,Guangzhou,Guangdong 510630,China;2.College of FoodScience,South China Agricultural University,Guangzhou,Guangdong 510642,China;3.School of Architecture,Environment and Food Engineering,Guangzhou City Polytechnic,Guangzhou,Guangdong 510405,China)
Application of ultrasonic technology in production of salted eggs LAI Yi-ping LIN Xiang-yang ZHU Rong-bi YE Nan-hui ZHANG Hui HUANG Bin-hong(College of Biological Science and Engineering Fuzhou University,Fuzhou,Fujian 350108,China)
Study on removing off flavor of spirulina and manufacturing rice noodle with deodorized spirulina WEI Yu-cui1 XIE Ding1 LIU Yong-le1 YOUYAN Jian-xun2 YU Jiang1 HAN Dan-ni1(1.College of Chemical and biology,Changsha University of Science and Technology,Changsha,Hunan 410114,China;2.National Grain Reserve Depot,Xianing,Changsha,Hunan 410008,China)
Study on the technology of lactobacillus fermented bread SUN Guo-juan1 CUI Tai-hua1 WANG Yu1 LI Hong-wei2 CUI Cheng-bi1 (1.Dept.of Agriculture,Yanbian University,Yanji,Jilin 133002,China;2.Wei ye Food products of Yanji City,Yanji,Jilin 133003,China)
Advances of effects of ultra-high pressure treatment on edible qualities of meat and meat products DUAN Hu WANG Yi-juan MA Han-jun(Henan Institute of Food Science and Technology,Xinxiang,Henan 453003,China)
Progress on bisphenol A in food packing materirals ZHANG Yan-li REN Jia-li LI Zhong-hai WU Xin-hua LIU Yan-li(Faculty of Food Science and Engineering,Central South University of Forestry andTechnology,Changsha,Hunan 410004,China)
Research progress on rice rapid quality detecting by near-infrared spectroscopy XU Yan LI Zhong-hai FU Xiang-jin HU Ye-bi(Central South University of Forestry & Technology,Changsha,Hunan 410000,China)
Properties of food gum and its application on food ZHANG Xian-wei ZHOU Liang JIANG Ai-min GUO Shan-guang Lu Yan(South China Agriculture University,Guangzhou,Guangdong 510642,China)
Immobilization of lactase on modified magnetic chitosan microspheres QIAN Ting-ting1,2 YANG Rui-jin1 HUA Xiao1,2ZHAO Wei1 ZHANG Wen-bin1 JIN Zheng-yu1(1.School of Food Science & Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;2.State Key Laboratory of Food Science & Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)
Effect of ultra-fine grinding on functional characteristics of dietary fiber from kiwi residue YANG Yuan-tong1 ZHONG Hai-yan1 PAN Man1ZHANG Yuan-ri1 LI Zhong-hai1 LI Jiao-xin2 (1.College of Food Science and Engineering,Central South University of Forestry and Techno logy,Changsha,Hunan 410004,China;2.Institute of Food Science,Jishou University,Jishou,Hunan 416000,China)
Effect of trehalose on non-enzymatic browning in canned litchi CHEN Yun-hui1,2 XU Chen1 YU Xiao-lin1 HU Zhuo-yan1 YU Kai1(1.College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China;2.College of L ight Industry and Food Technology,South China University ofTechnology,Guangzhou,Guangdong 510640,China)
Study on separation of conjugated linoleic acid two main isomers by freezing crystallization YI Dan1 LIN Xue-zheng1 LIU Fa-yi1 LIANG Xiao-fang2(1.First Institute of Oceanography,State Oceanic Administration,Qingdao,Shandong 266061,China;2.Qingdao Auhai Biotech Co.,Ltd,Qingdao,Shandong 266101,China)
A new technology for the preparation of soy protein concentrate and effects on quality of products HAN Li-hua1,2 ZENG Mao-mao1,2 CHEN Jie1,2 HUANG Xiao-lin3(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;2.School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;3.Food Technology Research Institute,Yihai-Kerry Oils & Grains Group,Qinhuangdao,Hebei 066206,China)
Effect of ultrasonic pretreatment on pigment extracting from orange peel with hot reflux YU Xian-chun1 LI Xiang-su3 YI Xue-jing1 GONG Zheng-wu2(1.Basis Department,Yue Yang Vocational & Technical College,Yueyang,Hunan 414000,China;2.Academic Administration,University of South China,Hengyang,Hunan 421002,China;3.College ofMaterial and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China)
Analysis of flavors on seed and cob of sweet corn ZHAO Yang-yang LIN Hai-wei OU Shi-yi(Department of Food Science and Engineering,Jinan University,Guangzhou,Guangdong 510632,China)
Microbial growth kinetics model of pseudomonas and shelf life prediction for cyprinus carpio LI Xue-ying YANG Xian-shi GUO Quan-you(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai,200090,China)
Determination of α-lactalbumin in milk products by high performance liquid chromatography GUAN Rong-fa1 JIA Zhen-bao1 HUANG Guang-rongn1 DAI Xian-jun1 YE Xing-qian2(1.College of Life Sciences,China Jiliang University,Hangzhou,Zhejiang 310018,China;2.Department of Food Science and Nutrition,Zhejiang University,Hangzhou,Zhejiang 310029,China)
Optimizing on detoxification process of t. vogelii hook f. seed oil HU Lin-zi1,2 LI Xin-hua1 HUANG Yan-ming2 YU Xin2(1.College of Food Science,Shenyang Agricultural University,Shenyang,Liaoning 110866,China;2.College of Light Industry and Food Science,Zhongkai University of Agriculture andEngineering,Guangzhou,Guangdong 510225,China)
Design for poultry bone fragment images acquisition control system based on PLC HONG Guan1,2 ZHAO Mao-cheng1(1.College of Electronic and Mechanical Engineering,Nanjing Forestry University,Nanjing,Jiangsu 210096,China;2.Nanjing Institute of Railway Technology,Nanjing,Jiangsu 210015,China)
Study on process of refining of porcine bone oil ZHANG Gen-sheng1 LIU Guang1 DONG Ji-sheng1 QU Yong-xin1 FU Qun2 YUE Xiao-xia1(1.College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China;2.Food Science Department,Northeast Forestry University,Harbin,Heilongjiang 150040,China)
Coagulating properties and sensory evaluation of fish tofu with D-gluconic acid-δ-lactone YANG Fang XU Yan-shun HUANG zheng-hao QIU Xiao XIA Wen-shui(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)
Progress in ultrasound-assisted extraction in natural product YANG Yu1 BAI Jing-wen1 YU Zhi-gang2(1.College of Science of Northeast Agriculture University,Harbin,Heilongjiang 150030,China;2.College of Chemistry and Environmental Engineering of Harbin University of Science andTechnology,Harbin,Heilongjiang 150080,China)
Establish ment and analysis of the wear-calculating model for single screw extruder SUN Chun-yi1 SHI Bin2(1.School of Mechanical Engineering,Liaoning University of Petroleum & Chemical Technology,Fushun,Liaoning113001,China;2.Heilongjiang Daqing Conveyance Petroleum Subcompany,Daqing,Heilongjiang 163852,China)
A finite element analysis on thermal-solid coupling analysis of friction plate CHEN Hong-sheng1,2(1.Institute of Chemical Machinery,Zhejiang University,Hangzhou,Zhejiang 310027,China;2.Research Institute of Hangzhou Wahaha Group Co.,Ltd.,Hangzhou,Zhejiang 310018,China)
Effect of the gas absorbing agent on preservation of agaricus bisporus DU Chuan-lai HAN Lin-lin(Anhui Science and Technology University,Fengyang,Anhui 233100,China)
Effect of different vacuum pressure on the storage of whangkeumbae pear WU Ai-xian ZHOU Sha-sha LI Wen-xiang JIANG Wen-li ZHANG Jing(1.School of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109,China;2.KeyLaboratory of Modern Agricultural Quality and Safety Engineering of Qingdao,Qingdao,Shandong 266109,China)
Effect of chitosan film-coating on storage quality of winter jujube produced of Shanghai during the storage period HU Xiao-yan1,2 QIAO Yong-jin1,2 CHEN Zhao-liang1(1.Agricultural Products Storage and Process Research Center,Shanghai Academy of Agricultural Sciences,Shanghai201106,China;2.College of Life and Environment Sciences,Shanghai Normal University,Shanghai 200234,China)
Study progress on the extraction and application of capsaicin GAO Yan1 OUYANG Jian-xun2 XIE Ding1 LIU Yong-le1 YU Jian1 WU Xian-dong2(1.College of Chemical and Biology,Changsha University of Science and Technology,Changsha,Hunan 410114,China;2.National Grain Reserve Depot,Xianing,Changsha,Hunan 410008,China)
Influence of thawing methods and factors on qualities of euphausia superba CHI Hai1,2 LI Xue-ying1 YANG Xian-shi1 GUO Quan-you1 LI Wei2(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;2.Food Science College of Dalian Ocean University,Dalian,Liaoning 116023,China)
Hydroxyl radical scavenging activity and ACE inhibitory activity stability of enzymatic hydrolysates of casein REN Xian-e YANG Feng LI Wen HUANG Yong-chun(Department of Biological and Chemical Engineering,Guangxi University ofTechnology,Liuzhou,Guangxi 545006,China)
Study on separation and purification of total lignans from caculis of Schisandra Chinensis(Turcz.)Baill by AB-8 macroporous resin XUE Xue1,2 MENG Xian-jun1,2 LI Bin1,2 LI Yuan-su1,2(1.College of Food,Shenyang Agriculture University,Shenyang,Liaoning 110161,China;2.Provincia Key Laboratory of Further Processing of Food,Shenyang,Liaoning 110161,China)
In vitro antioxidant activity of anthocyanins from purple sweet potato XUE Hong-wei MOU De-hua(Hebei University of Science and Technology,Shijiazhuang,Hebei050018,China)
Characteristics of food safety inspection and supervision in western countries and their implications for China YAO Shui-qiong(Zhejiang Economic & Trade Polytechnic,Hangzhou,Zhejiang 310018,China)
2011 Issues:  [01] [02] [03] [04] [05] [06]
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