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Science and Technology of Food Industry
FQ: 半月
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1002-0306
CN: 11-1759/TS
YP: 1979
Url: 北京市食品工业研究所
Recommended Journals
Science and Technology of Food Industry
2012 -02
Catalog
Ecological diversity and importance of marine sponges and sponge-associated microorganisms HUANG Min1,YIN Kai2,PENG Juan3,YUAN Jian-Ping3,*,WANG Jiang-Hai3(1.Guangdong Vocational College of Science and Trade,Guangzhou 510430,China;2.School of Life Sciences,Sun Yat-Sen University,Guangzhou 510275,China;3.Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering,School of Marine Sciences,Sun Yat-Sen University,Guangzhou 510006,China)
Development of photoelectrical sensor for detecting chromium(VI) in drinking water SHANG Jing,CHAI Chun-yan,WENG Zhi-ying,ZHANG Hong-cai,LIU Guo-yan*(School of Agriculture and Biology,Shanghai Jiao-Tong University,Shanghai 200240,China)
Study on some properties of the protease from the fruit of Siraitia grosvenorii LIANG Cheng-qin1,ZHOU Xian-li1,XU Qing1,SU Xiao-jian2,*,LIU Guo-xiong2(1. Guilin Medical College,Guilin 541004,China;2. College of Environment and Resources of Guangxi Normal University,Guilin 541004,China)
Comparative study on contents of total flavonoid,chlorogenic acid of different cultivars and flowers blossoming degree from Chrysanthemum morifolium SHENG Di,ZHU Lan-bao(Department of Chemical and Environmental Engineering,Bengbu College,Bengbu 233030,China)
Effect of pricklyash seed residue on physiological indexes and nutrient ingredients of pleurotus cornucopiae HU Yan1,PENG Rong1,ZHENG Xu-xu1,*,YIN Zhong-yi2(1. College of Environment and Bioengineering,Chongqing Technology and Business University,Chongqing 400067,China;2. Research Center of Medical Chemistry & Chemical Biology,Chongqing Technology and Business University,Chongqing 400067,China)
Study on the extraction conditions and total antioxidant capacity of licoflavone from two kinds of liquorice samples HAN Ya-hui1,GU Sai-qi1,TAO Ning-ping1,*,LUO Feng2(1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2. Xinjiang Alaer Xinnong Licorice Co.,Ltd.,Alaer 843000,China)
Study on the effect of salicylic acid on physiological indicators of Actinidia arguta planch CAI Hui1,WANG Ming1,*,LI Ya-dong1,HU Wen-zhong2,JIANG Ai-li2(1. Department of Horticulture,Jilin Agricultural University,Changchun 130118,China;2. College of Life Science,Dalian Nationalities University,Dalian 116600,China)
Evaluation and establishment of shelf-life prediction model for fresh grass carp slices ZHU Yao-qiang,GONG Ting,ZHAO Si-ming,XIONG Shan-bai*(College of Food Science and Technology,Huazhong Agricultural University,National R & D Branch Center for Conventional Freshwater Fish Processing,Aquatic Product Engineering and Technology Research Center of Hubei Province,Wuhan 430070,China)
Systematic study on antagonist application to the preservation of juicy peach fruits at room temperature WANG Yi-jia1,LI Jian-long1,*,GANG Cheng-cheng1,GAO Jian-gang2,YU Zhong2,QIAN Wei-dong2(1. College of Life Science,Nanjing University,Nanjing 210093,China;2. Zhangjiagang City Bureau of Agriculture for Planting Station,Zhangjiagang 215600,China)
Effects of soybean polysaccharide on antitumor and immunological mechanism of mice bearing S_(180) ZHANG Xiu-juan,LIU Bin,SUN Yu-ting,JI Yu-bin(Institute of Biosafety evaluation,Research Center on Life Sciences and Environmental Sciences,Harbin University of Commerce,Engineering Research Center of Natural Anticancer Drugs,Ministry of Education,Harbin 150076,China)
The protection mechanism of the mixture of Apostichopus japonicus and Cordyceps militaris in kidney of diabetic rats YANG Yan-cun,WANG Jing-feng,LI Xiao-lin,ZHANG Xun,YANG Yu-hong,XUE Chang-hu*(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
Advances at the research on chemical constituents and biological activities of Impatiens balsamina L. SU Bu-li1,ZENG Rong2,HUANG Chang-gan1,*,CHEN Jin-yin3(1.College of Science,Jiangxi Agricultural University,Nanchang 330045,China;2. College of Life Science,Foshan University,Foshan 528000,China;3. College of Agriculture,Jiangxi Agricultural University,Nanchang 330045,China)
Advance in research of Dendrobium polysaccharides CHEN Chao-qin,JIANG Li-hua,ZHAO Li-ming*,XIA Quan-ming(R&D Center of Separation and Extraction Technology in Fermentation Industry,East China University of Science and Technology,Shanghai 200237,China)
Advances in antioxidant activity mechanism research and structure-activity relationship of Pine Polyphenols ZHAO Hai-tian1,WANG Zhen-yu1,2,*,CHENG Cui-lin1,YAO Lei1,3,MA Li-ming1(1. School of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China;2. School of Forestry,Northeast Forestry University,Harbin 150040,China;3. National Research Centre of Soybean Engineering and Technology,Harbin 150030,China)
Application of biosensor in the process of lipase esterification LIU Bin-cheng,QI Ying,LI Yue,REN Yun-hong,YU Dian-yu*(School of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China)
Study on the optimization of protein extraction processing for ginseng seed by response surface methodology XIE Hong1,2,LI Wen-yan1,2,FENG Xu-qiao1,2,*,ZHAO Fan1,2(1.Quality and Safety of Food Nutrition Institute,Shenyang Agricultural University,Shenyang 110866,China,2.College of Food,Shenyang Agricultural University,Shenyang 110866,China)
Study on extraction and functional properties of soluble protein from Solanum muricatum ZHANG Xi-feng,WANG Yin-fang,LI Cai-xia,YANG Rui,ZHANG Fen-qin*(The College of Agriculture and Biotechnology(CAB),Hexi University,Zhangye 734000,China)
Study on preparation and performance of rutin molecularly imprinted polymers YANG Yun-shang,CHANG Yu-zhi,ZHANG Ying-peng*,WANG Li-ping(School of Petrochemical Engineering,Lanzhou University of Technology,Lanzhou 730050,China)
Different extraction methods of black andwhite pepper aroma comparative analysis of GC-MS LIU Zhong1,2,KAN Jian-quan1,2,*,LI Yin-cong1,2,WANG Ling1,2(1.College of Food Science,Southwest University,Chongqing 400716,China;2.Chongqing Key Laboratory of Product Processing and Storage,Chongqing 400716,China)
GC-MS analysis of volatile components in two poultry bone flavours WANG Xue-rong1,ZHOU Ling1,XIE You-hui2,PENG Xiang-wei2,*(1.Animal Science Department of Southwest University Rongchang Campus,Chongqing 402460,China;2.Chongqing Academy of Animal Science,Chongqing 402460,China)
Application and research of near infrared spectroscopy rapid analysis in A-massecuite LI Qing-tao1,WANG Yuan-hui1,CHEN Gang2(1.Institute of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;2.Nanning Bureau of Quality and Technical Supervision,Nanning 530022,China)
Study on the polyphenols of Pinus koraiensis bark determined by semi-preparative liquid—high performance liquid chromatography WANG Ji-chang1,WANG Zhen-yu1,2,*,WEN Pan3,FAN Zi-luan1(1.School of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China;2. School of Forestry,Northeast Forestry University,Harbin 150040,China;3. Qiongzhou University,Wuzhishan 572200,China)
Optimization of component HS-SPME extraction from Zanthoxylum bumgeanum Maxim by response surface methodology LI Qian1,PU Biao2,*(College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)
Study on preparation of soybean lecithin clarithromycinliposome and its properties ZHANG Wei-guang1,LIANG Ji-hong 2,CAI You-jie3,XIAO Ying-hui1,LV Jun1(1.Chemistry and Chemical Engineering College,Qiqihar University,Qiqihar 161006,China;2.Library of Qiqihar University,Qiqihar 161006,China;3.Applied Technology Institute,Qiqihar University,Qiqihar 161006,China)
Design and optimization of a two-stage culture process for exopolysaccharide production in submerged culture of Cordyceps militaris CUI Jian-dong1,ZHANG Si1,QI Hong-yan2(1. Research Center for Fermentation Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China;2. Tianjin Baodi Middle School,Tianjin 300457,China)
Study on the synthesis of functional food ingredients resveratrol PU Han-lin1,ZHANG Zhen2,JIANG Hua1,CHEN Rong-rong1,WANG Zheng-lian3,ZHOU Xian-ye2(1.Bio-engineering Institute,Jinan University,Guangzhou 510632,China;2. College of Life Science,South China Normal University,Guangzhou 510631,China;3. Guangzhou Swellxin Science and Technology Co.,Ltd.,Guangzhou 510730,China)
Optimization of polysaccharide content of velvet antlers at different growth stages and extraction process ZHAO Yu-hong,JIN Xiu-ming(Department of Food Science,College of Forestry,Northeast Forestry University,Harbin 150040,China)
Method for rapid detection of benzo(a)pyrene in oil-tea camellia seed oil HUANG Cui-li1,WU Su-xi1,*,WANG Li-qing2,CHEN Hong-tao3,LI Ming-hao2,LIU Jia-liang2(1.College of Chemistry and Bio-engineering,Changsha University of Science & Technology,Changsha 410114,China;2.Guangdong Product Quality Supervision and Inspection Institute,Foshan 528300,China;3.School of Life Science & Biotechnology,Dalian University of Technology,Dalian 116024,China)
Antioxidant effect of hawthorn flavanols to oil HE Tong-sen,LI Yuan,HOU Dong,CUI Tong*(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001,China)
The analysis of lycium seed oil by various extraction process ZHOU Jian-zhong,GAO Lei,WANG Wei,YANG Hai-yan*(College of Food Science,Xinjiang Agricultural University,Urumqi 830054,China)
Reaction of oleic acid and linoleic acid at polypyrrole modified platinum electrode ZHANG Chun-e1,XUE Wen-tong2,*(1.Ningxia Oil Products Quality Inspection Center,Yinchuan 750002,China;2.College of Food Science and Nutritional Engineering China Agricultural University,Beijing 100083,China)
Study on free radical scavenging potential of cardamon essential oil obtained from China and India FENG Xue,JIANG Zi-tao*,LI Rong,DENG Jie(College of Biotechnology and Food Science,Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China)
Study on the fed-batch fermentation of L-valine hyper-producer XQ-8 ZHANG Wei-guo1,QIAN He2,HU Shou-tao3,LIU Kang-le3,CHENG Guo-ping3,ZHANG Su-long3,NIE Xiao-dong3(1. Key Laboratory of Industrial Biotechnology of Ministry of Education,School of Food Science and Technology,Wuxi 214122,China;2. Jiangnan University,Wuxi 214122,China;3. Tongliao Base of Meihua Group,Tongliao 028024,China)
Coordinated expression of two key enzyme genes pheA and aroF in phenylalanine biosynthesis pathway LU Jia1,HUANG Kun-yang2,ZHAO Yue1,XU Qi-shou3,GUO Jun1,*,HUANG Ying-wu4,*(1. College of Food Science and Engineering,Inner Mongolia Agriculture University,Hohhot 010018,China;2. College of Pharmacy,Zhengzhou University,Zhengzhou 450001,China;3. Institute of Radiation Medicine,Academy of Military Medical Science,Beijing 100850,China;4. Central Laboratory of the Chinese PLA 306 Hospital,Beijing 100101,China)
Optimization of technology for extraction oil from torreya grandis by supercritical carbon dioxide fluid LI Jing-hua,CAI Wei-rong(Anhui Polytechnic University,Wuhu 241000,China)
Study on the phytosterol extraction from oil-tea camellia seed oil deodorization distillate LIU Cun-cun1,2,FANG Xue-zhi1,LI Bao-cai2,WANG Kai-liang1,YAO Xiao-hua1,*(1. Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Fuyang 311400,China;2.Faculty of Life Science and Technology of Kunming University of Science and Technology,Kunming 650000,China)
Study on the preparation of carbon burned oyster powdered flavor via Maillard reaction WANG Yan-ping,LIU Ji-xin(Zengcheng Handyware Seasoning Co.,Ltd. R&D,Guangzhou 511447,China)
Design on portable and fast-determination instrument for polar compounds in frying oil ZHAO Yuan-li,ZHAO Xin-bi*,ZHOU Jian-tao(College of Physical Engineering,Zhengzhou University,Zhengzhou 450001,China)
Preparation of cake essence by means of Maillard reaction and component analysis ZHU Xin-peng1,YAO Min2,LI Mei2(1. College of Agriculture and Life Sciences,Ankang University,Ankang 725000,China;2. Apple Flavor & Fragrance Group Co.,Ltd.,Shanghai 201809,China)
Study on the technology of enzymatic hydrolysis in extracting fish oil from squid viscera SHI Di1,HAO Jian-jun1,YANG Xiao-ke1,BU Ying2,HU Zeng-miao2,LI Yu-jin2,WANG Peng1,*(1. College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;2. Ocean Nutrition Research Institute of Shandong,Rongcheng 264309,China)
Orthogonal test as an approach to optimize the extraction of polyphenol from grapevine cane SHI Hong-mei,SUN Yu-xia,JIANG Xi-long,WEI Yan-feng,WANG Heng-zhen(Shandong Vine and Wine-Making Institute,Jinan 250100,China)
Enzymatic synthesis of corn oil rich in medium chain fatty acid in supercritical CO_2 state QI Ying,CHEN Xiao-hui,LI Yue,LI Zhi-ping,YU Dian-yu*(School of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China)
Preparation of lycopene microemulsion system YAN Sheng-kun,ZHANG Lian-fu(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Purification of essential oil from Curcuma longa L. by multistage molecular distillation LI Qiong1,WEN Zhen2,*,LV Yang-xiao1(1.College of Chemistry and Chemical Engineering,South China University of Technology,Guangzhou 510640,China;2. Department of Food Science and Engineering,College of Chemistry and Chemical Engineering,Shenzhen University,Shenzhen 518060,China)
Study on the extraction,GC analysis,AFM observation and activity of polysaccharide from Agrocybe aegerita DOU Pei-juan1,ZHANG Jing2,*,SUN Run-guang1,JIAO Zi-ming1,LI Jia-mei1(1. Laboratory of Biophysics and Biomedical Technology,College of Physics and Information Technology,Shaanxi Normal University,Xi'an 710062,China;2. College of Food Engineering and Nutrition Science,Shaanxi Normal University,Xi'an 710062,China)
Study on composing component of amino acids and essential oil fatty acids in satsuma orange peel SU Dong-lin1,2,LI Gao-yang2,HE Jian-xin1,LIU Wei2,SHAN Yang1,*(1. Hunan Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;2. Hunan Food Test and Analysis Center,Changsha 410125,China)
Study on extraction process of ACE inhibitor from kelp REN Dan-dan,WANG Qiu-kuan*,WU Chao,CHEN Qian,HU Jian-en(College of Food Engineering,Dalian Ocean University,Dalian 116023,China)
Effect of Citrus peel essential oil on the browing of fresh-cut potato and preservation of chilled pork CHEN Lin-lin(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
Analysis and modeling of potassium sorbate diffusionthrough chitosan films LU Peng,WANG Zhi-geng*,MEI Lin,XUE Xiu-heng,ZHU Ying(College of Tea & Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)
Study on the physico-chemical properties of dietary fiber extracted from alcoholic fermentation mash of sweet potato residues WANG Xian1,2,MU Tai-hua2,*(1. College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;2. Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
Effect of Herba Cistanches extract on NO_2~- eliminating in vitro experiment LIN Min,ZHANG Xin,WU Dong-qing,AN Hong-gang,REN Xue-feng(Key Laboratory of Hexi Corridor Resources Utilization of Gansu Province,Hexi University,Zhangye 734000,China)
Antimicrobial susceptibility testing of lactic acid bacteriaisolated from yoghurts ZHOU Ning,WEI Xin-yuan*,SUO Chen-yu,ZHANG Jian-xin*(College of Food Science and Engineering,Northwest A & F University,Yangling 712100,China)
Analysis on flavor compounds of hydrolysate of channel catfish head FAN Ling-fang1,SUN Pei-sen2,LIU Hai-ying2,*(1. Wuxi Centers for Disease Control and Prevention,Wuxi 214023,China;2. School of Food Science & Technology,Jiangnan University,Wuxi 214122,China)
Optimization of analysis conditions for flavor compounds from rice wine by response surface methodology LI Hong-lei,FENG Tao*(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 200235,China)
The effect of crosslinker on the gel strength and water absorbency of the konjac superabsorbent polymer YU Wen-jie1,WANG Xu1,QIAN Hong1,LIU Yi1,KE Bai-sheng1,2,JIANG Fa-tang1,2,*(1.College of Biological Engineering,Hubei University of Technology,Wuhan 430068,China;2.Wuhan Licheng Biotechnology Co.,Ltd.,Wuhan 430074,China)
Study on characteristics of polyphenol oxidase of Cucurbita pepo L. WANG Guo-ying,DONG Hai-zhou*,WANG Zhao-sheng,LIU Chuan-fu(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China)
Study on the promoting apoptosis effect of bovine α-lactalbumin-oleic acid compound(BAMLET) on cell line SGC-7901 and the promoting apoptosis mechanism WANG Hong,XU Xiao-xi*,CUI Wei-wei,LIU Ning*(College of Food,Northeast Agricultural University,Harbin 150030,China)
Study on the effect of chitosan on the aggregation of glycinin WAN Zhi-li,YUAN Yang,YANG Xiao-quan*(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
The mechanism of gallic acid and its derivatives on α-amylase DING Yang-ping1,2,ZHANG Xi1,ZHOU Jie1,LIU Hui1,YANG Jian1,*(1. School of Food Science,Southwest University,Chongqing 400716,China;2. School of Pharmaceutical Science,Southwest University,Chongqing 400716,China)
Antioxidation and antimicrobial activity of the schisandrin B extraction from Schisandra chinensis(Turcz.)Baill SHANG Hong-jun,MENG Xian-jun*,LI Bin,ZHU Li-jie,WU Qian,LI Yuan-su,WANG Yan-qun(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)
Free radical scavenging activity and anticancer effect of extract from perilla seed capsule SONG Jia-le(Department of Food Science and Nutrition,Pusan National University,Pusan 609-735,South Korea)
Study on taming of the starter in soya-yogurt production TANG Yu-meng,CHEN Jie,FU Xue-biao,YANG Fang*(Department of Bioengineering,Hubei University Zhixing College,Wuhan 430011,China)
The isolation and identification of yeast and molds from the spoilage yogurts ZHAO Tai-xia,MENG Xiang-chen*,ZHANG Qiao-yun(Key Laboratory of Dairy Science,Ministry of Education,Food Science and Technology College,Northeast Agricultural University,Harbin 150030,China)
Biological characteristics of Lactobacillus plantarum with antagonistic activity against Helicobacter pylori CHEN Xiao-hua,XIAO Wei-wei,TIAN Feng-wei,LIU Xiao-ming,ZHANG Hao,CHEN Wei*(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Multiplex-PCR for detection of foodborne pathogens with a dual priming oligonucleotide(DPO)system LU Fu-shan1,WANG Yun-long2,JING Jian-zhou1,*(1. Zhengzhou University of Light Industry,Zhengzhou 450002,China;2. Henan Bioengineering Technology Research Center,Zhengzhou 450002,China)
Application of immobilized yeast in blueberry wine fermentation BO Yan-qiu,ZHANG Xiu-ling*(Food College,Northeast Agriculture University,Harbin 150030,China)
Optimization for enzymatic hydrolysis technology of glutinous rice flour and the use of hydrolyzed syrup in low fat ice cream processing BEI Hui-ling1,YU Xiao-lin2,DU Shu-xia1,XU Li1,XIAO Sui-yuan2,WU Wen-fei2(1.Guangdong Light Industry Technical College,Guangzhou 510300,China;2.College of Food Science,South China Agricultural University,Guangzhou 510642,China)
Screening of browning inhibitor in the extraction of rice bran protein LI Kun,LIU Ying,DOU Bo-xin*(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
Study on microwave-assisted extracting processing and antioxidant activity of total flavones in aduki bean KANG Yong-feng1,2,LI Yan1,DUAN Wu-ping1,XIE Jing1,KANG Jun-xia1,LU Chun-fang1(1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2.Institutes of Marine Science,Shanghai Ocean University,Shanghai 201306,China)
Preparation of the starch-cinnamaldehyde inclusion complex by the ultrasound technology ZHU Yan-qiao,TIAN Yao-qi,XU Xue-ming,WANG Qing-ling,JIN Zheng-yu*(The State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Pilot study of the application of microwave technology on oolong tea concentrated extraction PI Xiao-di1,LUO Long-xin2,CHEN Zhong-zheng1,XIE Xin-an1,LIN Xiao-rong1,ZHANG Feng-xia1,LI Bin1,*(1.College of Food Science,South China Agricultural University,Guangzhou 510642,China;2.Shenzhen Shenbao Industrial Co.,Ltd.,Shenzhen 518020,China)
Study on the optimum roasting conditions of Carya Cathayensis Sarg LI Li,ZHAO Xin,GAO Yan-xiang,YUAN Fang*(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Development of the health drink using Premna microphylla Turcz leaves LUO Xing-wu1,2,WU Fei1(1. Key Laboratory of Biologic Resources and Utilization of Hubei Province,Enshi 445000,China;2. College of Biological Science and Technology,Hubei Institute for Nationalities,Enshi 445000,China)
Optimization of three key anthocyanins from wine pomace by orthogonal design and HPLC analysis LI Yang1,HAN Fu-liang1,LI Ji-ming2,XU Yan1,*(1.The Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;2.YanTai ZhangYu Pioneer Wine Company Limited,Yantai 264000,China)
Effect of different parameters on maillard reaction between ε-polylysine and dextran under subcritical water environment LI Chun-lin,GAO Yan-xiang*,YUAN Fang,WANG Ying-ying,TAO Yi-di,ZHANG Xiao-fei(College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Research of processing parameters of whey protein concentrate by inorganic ceramic membrane ultrafiltration GAO Hong-yan,LIU Zhen-min,MO Bei-hong(State Key Laboratory of Dairy Biotechnology Technology Center,Bright Dairy & Food Co.,Ltd.,Shanghai 200436,China)
Effect of different additives on quality of quick-cooking rice LIU Ju-fen1,AN Hong-zhou1,2,*,LI Pan-xin2(1. College of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China;2.Henan Nanjiecun Group Ltd.,Linying 462600,China)
Application research of hemachrome on strengthening liquid milk QU Gui-xiang1,LI Cheng2,DONG Ming-sheng3,HUANG Yao-jiang4,LI Zhi-fang1(1. Jiangsu Animal Husbandry&Veterinary College,Taizhou 225300,China;2. Product Quality Supervising and Inspecting Institute of Taizhou City,Taizhou 225309,China;3. Nanjing Agricultural University,Nanjing 210095,China;4. Central University for Nationalities,Beijing 100081,China)
Research of methyl jasmonate on the wounding defense response for fresh-cut sweet potatoes ZHENG Ya-nan1,HU Wen-zhong2,*,JIANG Ai-li2,BI Yang1(1. College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;2. College of Life Science,Dalian Nationalities University,Dalian 116600,China)
Study on the application of high pulse electric field technology in preserving Myrica rubra fruits ZHANG Wen1,HAN Qi-guo1,ZHU Ying-jun1,ZHENG Xing-hua1,HE Jing2,LIU Ke-zhou2,YANG Yong2(1. College of Automation,Hangzhou Dianzi University,Hangzhou 310018,China;2.College of Life Information & Instrument Engineering,Hangzhou Dianzi University,Hangzhou 310018,China)
Enzymatic hydrolysis effects on milk β-lactoglobulin antigenicity SONG Wei,DUAN Cui-cui,LV Jian-guang,HUO Gui-cheng*(Key Lab of Dairy Science,Northeast Agricultural of University,Harbin 150030,China)
Research progress in preparation process and application of porous starch ZHANG Bin,CHEN Guo*(Department of Bioengineering and Biotechnology,Huaqiao University,Xiamen 361021,China)
Research progress on migration of harmful substances from food packaging materials XUE Shan1,2,ZHAO Guo-hua1,2,*(1. College of Food Science Southwest University,Chongqing 400716,China;2. Key laboratory of produce processing technique in Chongqing,Chongqing 400716,China)
Status of the utilization and development of by-products from plant-derived food processing DU Jiang,GENG Xin*(College of Food Science and Engineering,Qingdao Agriculture University,Qingdao 266109,China)
Applications of fingerprint technology in fruit wine FANG Ling-ling1,XIAO Zuo-bing2,*,NIU Yun-wei2,YU Hai-yan2(1. College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2. School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 200233,China)
Detection methods of residual sex hormones in animal-origin food YANG Jia-yi,LI Hong-jun*(College of Food Science,Southwest University,Chongqing 400716,China)
Recent progress of nano-microcapsules in food applications ZHOU Wen-jun,JIANG Zi-tao*,LI Rong(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology andFood Science,Tianjin University of Commerce,Tianjin 300134,China)
Review on research progress of lactobionic acid BAI Hui-chai,MIAO Ming,JIANG Bo*,MU Wan-meng,ZHANG Tao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Study on key enzyme genes of yeast for esters synthesis ZHUANG Shi-wen,FU Jun-shu,HUANG Jin-hai*(College of Agriculture and Bioengineering,Tianjin University,Tianjin 300072,China)
Research of the progress of detection methods for ingredient in vinegar ZHENG Zhan-wei,ZHANG Bao-shan*,QI Chun-yan(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China)
Application of ultra-high pressure technique in protein food industry DONG Xin-hong1,2,4,ZHAO Mou-ming3,JIANG Yue-ming1,*(1.Key Laboratory of Plant Resources Conservation and Sustainable Utilization,South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China;2.College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541004,China;3.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China;4. Graduate School of Chinese Academy of Sciences,Beijing 100039,China)
Development status and main problems of China's food science discipline in new century ZHANG Ying-lu(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Review of the research on the preparation methods of organic acid calcium from eggshell HUANG Li-yan,LIU Wen-ying,ZHANG Qiang,ZHAO Wei-gao,HAN Zhao-peng,LIU Xu-ming,LU Xiao-ming*(Beijing DQY Agriculture Technology Co.,Ltd.,Chinese National Egg Engineering Research Center,Beijing 102115,China)
Synthesis and characterization of AOZ hapten and artificial antigens LI Li-hua,XU Zhen-lin,SUN Yuan-ming,YANG Jin-yi,WANG Hong,LEI Hong-tao,SHEN Yu-dong*(Food Quality and Safety Key Laboratory of Guangdong Province,College of Food Science,South China Agricultural University,Guangzhou 510642,China)
Application of total bacteria measuring apparatus for detecting total bacteria in raw milk FU Xin,TIAN Yu,GUAN Yong-jia,FANG Qiao,LI Xiang-yi,TIAN Bo*(Key Laboratory of Dairy Science of Education Ministry,College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Determination of fatty acids in foods by one-step extraction HUANG Fei-fei,ZHAO Jia-yin,WANG Jian-jun,CHEN Jing-chun(Food Quality Supervision and Testing Center of Ministry of Agriculture,Shanghai 200436,China)
Application of high pressure processing in fresh-keeping of spiced beef ZHU Xiao-hong1,YAO Zhong-feng2,JIA Chen1,LI Xing-min1,*(1. College of Food Science & Nutritional Engineering,China Agriculture University,Beijing 100083,China;2. College of Food Science & Technology,Shihezi University,Shihezi 832003,China)
Study on extracting characteristics and total content of trace element in mulberry green tea by FAAS LIU Xue1,FENG Lin1,YANG Jian1,HUANG Xian-zhi2,*(1.College of Food Science,Southwest University,Chongqing 400716,China;2.Division of Science & Technology,Southwest University,Chongqing 400716,China)
Study on optimization of aerobic respiration in Lactococcus lactis LIU Guo-xia1,DENG Kai-bo1,FU Liang2,HUO Gui-cheng1,*(1. Key Laboratory of Dairy Science,Ministry of Education,Northeast Agriculture University,Harbin 150030,China;2. Matsutani Chemical Industry Co.,Ltd.,Shanghai 200131,China)
Optimization of technology for Co-Polymerization reaction of alcohol solubility Auricularia auricular polysaccharide and poly vinyl acetate by response surface analysis MAO Jia1,WANG Zhen-yu1,2,ZHANG Hua1(1.School of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China;2.School of Forestry,Northeast Forestry University,Harbin 150040,China)
Study on the production process of Chinese chestnut milk ZHANG Qi-jun,WEI Li(Guangxi Vocational and Technical Institute of Industry,Nanning 530003,China)
Study on extraction of antioxidation peptides of duck blood with complex enzyme method MA Li-hua,QIN Wei-dong*,CHEN Xue-hong,ZHENG Jian-sheng(Food Engineering College of Xuzhou Institute,Xuzhou 221008,China)
Research of jointing impact crushing,flotation and acid treatment of avian eggshell membrane extraction method WANG Rui-huan1,2,REN Fa-zheng1,2,HUANG Zheng-jie1,2,ZHAO Hui1,2,GUO Hui-yuan1,2,CUI Jian-yun1,2,*(1.College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.National Egg Engineering Technology Center,Beijing 100083,China)
Research of extraction technology of the melanin from core-shell of wild apricots using response surface analysis LI Jun1,ZHANG Qiao-hui2,LAN Jing-jing3,WANG Jian-zhong*(College of Biological Sciences and Biotechnology,Beijing Forestry University,Beijing 100083,China)
Study on the processing of active cells agents of Pichia caribbica PANG Shui-xiu,ZHANG Hong-yin*,YANG Qi-ya,ZHAO Li-na(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
Optimization of ultrasound-assisted alkali extraction of xylan from peanut shell according by response surface methodology WU Qiu-ying,CHEN Fu-sheng*,SHI Dong-mei,GONG Bao-wen,ZHANG Peng-long(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China)
Study on the technology of quality improvement of vacuum freeze-drying chive ZHANG Wen-cheng,LIU Ling*,WANG Rui-xia,ZHANG Hai-tao(Engineering Research Center of Bio-Process of Ministry of Education,Hefei University of Technology,Hefei 230009,China)
Preparation and characters of soluble soybean polysaccharide-iron(Ⅲ)complex HE Rui-xue,GAO Wen-hong,ZHU Si-ming*(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Study on recipe and drying characteristic of the low-calorie pomelo peel fruit cake CHEN Ping-sheng1,LI Shu-ying1,WANG Juan1,2,*(1. College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2. Henan Province Food Industry Research Institute Co.,Ltd.,Zhengzhou 450053,China)
Study on the preliminary purification of pigment from "Black Beauty" potato by macroporous resin ZHANG Yong1,LI Cai-xia1,*,MA Bei-bei1,WANG Xing-de2,WANG Xiu-mei1(1.College of Agriculture and Biotechnology,Hexi University,Zhangye 734000,China;2.Agriculture Comprehensive Development Office of Minle County,Minle 734503,China)
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