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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 -07
Catalog
Screening coenzyme Q_(10)high-yielding strain with double resistance screening label YIN Peng,WEI Bao-dong(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
Optimization of fermentation conditions of xylanase from thermophilic bacterium Geobacillus sp.PZH1 LIU Pei-pei,CHEN Xue-min,WANG Shi-feng,ZHANG Bo(College of Arts and Sciences,Key Laboratory of Biological Active Materials and Functional Food,Beijing Union University,Beijing 100191,China)
Screening,identification and fermentation conditions optimization of Trichoderma viride in producing laccase WU Xiao-dan1,2,XU Er-ni2,3,LIU Yu-huan1,3,RUAN Rong-sheng1,3(1.Engineering Research Center for Biomass Conversion,Ministry of Education,Nanchang University,Nanchang 330047,China;2.School of Life Sciences and Food Engineering,Nanchang University,Nanchang 330031,China;3.The State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
Preparation and application of composite immobilized acid urease enzyme membrane LV Yuan-yuan,TIAN Ya-ping(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)
Recombinant expression and optimization of pro-transglutaminase gene in Escherichia coli WANG Kun,YANG Hui-lin,WANG Bin,PAN Li(School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510006,China)
Study on immobilization of phospholipase A_1 by sodium periodate oxidation YU Dian-yu1,2,MA Ying1,,LIU Jing2,ZHANG Jia-ning2,LI Lin1(1.School of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China;2.College of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China)
Study on expression,purification and enzyme activity of Clostridium bolteae ATCC BAA-613 D-tagatose 3-epimerase CHU Fei-fei1,MU Wan-meng1,XING Qing-chao1,ZHOU Liu-ming2,ZHANG Tao1,JIANG Bo1,(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Roquette America,Keokuk 52632,United States)
Study on extraction of polyphenoloxidase and enzyme distribution on different shrimps WU Liang-liang1,YANG Hui-cheng2,LIAO Miao-fei2,ZHONG Ming-jie2,HAO Yun-bin2,ZHENG Bin2,(1.School of Food and Pharmacy & Medical School,Zhejiang Ocean University,Zhoushan 316000,China;2.Zhejiang Marine Development Research Institute,Zhoushan 316100,China)
Study on effect of acylation on thermal properties of kidney bean(Phaseolus vulgaris L.)protein isolate MA Wen,YIN Shou-wei,TANG Chuan-he,YANG Xiao-quan(Department of Food Science and Technology,South China University of Technology,Guangzhou 510640,China)
Study on isolation and antioxidation activity of oligopeptides from Pinctada fucata muscle WU Yan-yan1,SHANG Jun1,2,LI Lai-hao1,YANG Xian-qing1,TIAN Qian1,3(1.South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,National R&D Center for Aquatic Product Processing,Guangzhou 510300,China;2.Guangdong Ocean University,Zhanjiang 524088,China;3.Ocean University of China,Qingdao 266003,China)
Study on content and antioxidant activity of anthocyanins from different maturity of Northcountry bilberry fruits LV Chun-mao1,YANG Hong1,MENG Xian-jun1,LI Ying-chang2,BAO Jing1(1.Shenyang Agricultural University,Shenyang 110866,China;2.College of Biology and Food Science,Bohai University,Jinzhou 121000,China)
Isolation and identification of a Bacillus strain and its application in fermentation of soy sauce residue WANG Hong-tao,LUO Li-xin,ZHANG Shi-wei(School of Bioscience & Bioengineering,South China University of Technology,Guangzhou 510006,China)
Study on processing technology of Litopenaeus vannamei by microwave CHI An-ying1,JI Hong-wu2,,HUANG Yan-ling1,LAN Wei-bing1,MENG Ling-yu1(1.College of Food Science & Technology,Guangdong Ocean University,Zhanjiang 524025,China;2.Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutions,Zhanjiang 524088,China)
Study on refinement technology of high acid valued squid oil YANG Xiao-ke1,LI Xiao-lin1,BU Ying2,HU Zeng-miao2,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)
Study on optimization of extraction technology for pumpkin pulp polyphenol by response surface method and its antioxidant activity GUO Tao1,MA Chong-hua2,WANG Ya1,,ZHOU Shang-zhen1,LIU Hui-cui1,ZHAO Chun-meng1(1.College of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;2.College of Petrochemical Technology,Lanzhou University of Technology,Lanzhou 730050,China)
Study on public policy formulation model of food security based on public evaluation WANG Bin,WEI Jiang-hui(School of Political Science and Public Management,Southwest University,Chongqing 400715,China)
Determination of monosaccharides and oligosaccharides in figwort root by ion chromatography XIONG Jian-fei1,ZHOU Guang-ming1,HE Qiang2,,XU Li1,ZHANG Lei1,WU Li-min1(1.Key Laboratory on Luminescence and Real-Time Analysis(Southwest University),Ministry of Education,School of Chemistry and Chemical Engineering,Southwest University,Chongqing 400715,China;2.Key Laboratory of Three Gorges Reservoir Region's Eco-Environment,Ministry of Education,Chongqing University,Chongqing 400045,China)
Determination of 28 kinds of organochlorine and pyrethoid pesticides residues in rice by GC-ECD NIE Kun(Beijing San'an the Academy of Bio-Science,Beijing 100076,China)
Determination of mogroside V in liquor by HPLC CAO Yu-fa,XU Yan,LI Jian,JIANG Xue(Product Quality Supervision and Testing Institute of Suqian,Suqian 223800,China)
Study on identification of volatile compounds from dried embryo of Dictyophora Echinovolvata Zang,Zheng et Hu HUANG Ming-quan1,2,SUN Bao-guo2,TIAN Hong-yu2,LIU Yu-ping2(1.School of Chemistry and Chemical Technology,Shaanxi University of Science & Technology,Xi'an 710021,China;2.School of Chemistry and Environmental Engineering,Beijing Technology and Business University,Beijing 100048,China)
Analysis and determination of components in the fruit body of Collybia albuminosa ZHANG Ling-zhi,CHEN Jian(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)
Simultaneous determination of chlorpyrifos,quintozene,fenvalerate and deltamethrin in bamboo shoots by gas chromatography TANG Fu-bin1,ZHONG Dong-lian1,XU Yu-xiang2,SHEN Dan-yu1,NI Zhang-lin1,MO Run-hong1,YUAN Xin-yue2(1.Research Institute of Subtropial Foresty,Chinese Academy of Forestry,Fuyang 311400,China;2.Fuyang Bureau of Quality and Technical Supervision,Fuyang 311400,China)
Study on water loss of green cabbage under different relative humidity TAN Wan-li,TAO Le-ren,LI Juan,DONG Xiao-liang,WANG Yong-hong(School of Medical Instrument and Food Engineering,University of Shanghai for Science & Technology,Shanghai 200093,China)
Effect of ultrafiltration soybean peptide on immune function of mice FU Xiao-yi,LI Bo-qun,ZHANG Shi-ying,YAO Lei(National Research Soybean Engineering and Technology Center Northeast Agricultural University,Harbin 150030,China)
Effect of tryptophan on spatial learning ability and hypothalamus monoamine neural transmitter of depression model mice YANG Bao-juan,ZHU Jian-jin,XIN Lin,HU Shao-ming(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Study on hypolipidemic effect of water extracts of chaya tea LIU Yang,YU Yan-bo,FAN Dai-chao,ZHOU Cai-qiong(Engineering & Technology Research Centre of Characteristic Food,College of Food Science,Southwest University,Chongqing 400716,China)
Research progress in detection techniques for foodborne pathogen HOU Jin-hui,CAI Kan,FAN Ji-qiang(Food Engineering(Bioengineering)Department,Xuzhou Institute of Technology,Xuzhou 221008,China)
New issues of rural food safety and some reflections WU Wen-han,SUN Xue-an,TANG Xiao-chun(School of Agricultural Economics and Rural Development,Renmin University of China,Beijing 100872,China)
Research progress in polyunsaturated fatty acids SUN Xiang-yu,GAO Gui-tian,DUAN Ai-li,GU Hao-feng,LI Bing,XUE Qian(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China)
Effect of n-3 PUFAs on mental and retina disease in middle-aged and elderly ZHANG Yu-quan,ZHOU Sheng-min,JIANG Yuan-rong,SHEN Li-zhen,XIA Shu-hua,LIANG Jun-mei(Wilmar Biotechnology R&D Center Co.,Ltd,Shanghai 200137,China)
Study on removing cadmium in glycosaminoglycan from Pinctada martensii by adding modified chitosan YI Mei-yan,FAN Xiu-ping,WU Hong-mian,HU Xue-qiong(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,China)
Effect of emulsion ingredients on the oil-in-water emulsions characteristics WANG Chun-ling,MENG Xiang-chen(Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)
Quality assessment of essential oils of Citrus Grandis peel obtained by different extraction methods FAN Rong1,ZENG Xin-an1,GUAN Xin2(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Kingsrich Winery Co.,Ltd.,Jieyang 515226,China)
Study on optimization of microwave-assisted extraction of polysaccharide from Lycium barbarum and research of its antioxidizability QIU Zhi-min,RUI Han-ming(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Optimization of microwave-assisted extraction of total flavonoids from Cornus officinalis seed by response surface methodology LIU Rui-lin,ZHAN Han-ying,ZHANG Zhi-qi(Key Laboratory of Medicinal Resource and Natural Pharmaceutical Chemistry of Ministry of Education,School of Chemistry and Chemical Engineering,Shaanxi Normal University,Xi'an 710062,China)
Simultaneous removal of pigment and protein in crude Cordyceps polysaccharide by resin XIAO Jie1,2,YAO Ling-yun1,2,SUN Jian1,2,WANG Xiao-dong1,YUAN Xiao-fan1,ZHAO Bing1,(1.National Key Laboratory of Biochemical Engineering,Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100190,China;2.Graduate University of Chinese Academy of Sciences,Beijing 100049,China)
Study on ultrasonic extraction technology of total flavonoids from Anemone tomentosa YANG Lin,YU Ai-hong,SHAO Wen-bin,LIN Peng,QIAN Jiao-ling(College of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China)
Study on the pretreatment of bagasse with liquid hot water YAN Qun-shan1,HUANG Fu-bang1,WU Shu-bin1,LIU Li-guo2,YANG Wei2(1.State Key Laboratory of Pulp and Paper Engineering,South China University of Technology,Guangzhou 510640,China;2.Guangzhou Yourui Biotechnology Co.,Ltd.,Guangzhou 510663,China)
Study on optimization of ultrasonic-assisted extraction of alkaloids from Sophora alopecuroides by response surface analysis XIANG Yan-hong1,WANG Hao-yun2,YANG Ming-jun1,WANG Yong-gang1,LIU Xiao-feng1,(1.School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;2.Lanzhou No.1 Middle School,Lanzhou 730000,China)
Study on extraction conditions and structure identification of total flavonoids in tea(Camellia Sinensis)seed WANG Hua-qing,LI Qi-hong,ZHENG Tie-song(Department of Food Science and Nutrition,Ginling College,Nanjing Normal University,Nanjing 210097,China)
Study on content determination and ultrasonic extraction techniques of total flavones from the dried fruits of Canarium album QU Zhong-tang1,WANG Guang-li2,XIANG Zhao-bao2,,ZHANG Yang2(1.Department of Pharmacy,Chongqing Medical and Pharmaceutical College,Chongqing 400030,China;2.College of Bio-Information,Chongqing University of Posts and Telecommunications,Chongqing 400065,China)
Effect of ionic liquid pretreatment step on acid hydrolysis of two high crystallization polysaccharide LI Na,WANG Zhao-mei,XIAO Kai-jun(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)
Preparation process for rana skin collagen peptide WANG Chang-zhou,QIU Fang-ping,FANG Tian-qi,JI Xiao-feng(Research Laboratory of Functional Food and Biotechnology,Changchun University of Technology,Changchun 130012,China)
Study on optimization of ultrasound-assisted extraction of phenolic compounds from walnut leaf by response surface methodology WANG Mao-sheng1,LIANG Jun-yu2,,GAO Ying2,SHI Jian-jun2(1.The CPC Gansu Provincial Committee Party School,Lanzhou 730070,China;2.College of Life Science,Northwest Normal University,Lanzhou 730070,China)
Research progress in exaction and purification methods,bio-activities,relationship between structure and function of Lentinan XU Xiao-fei1,2,YAN Hui-dan1,LUO Zhen2,ZHANG Xue-wu1(1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China;2.Infinitus(China)Company LTD.,Guangzhou 510665,China)
Study on antibacterial activity of essential oil and D-borneol from leaves of Cinnamomun burmannii B1 WU Shao-yun1,SU Jian-yu2,,SHI Lei1,2,LI Lin2(1.School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510006,China;2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Mutation and screening for high yield Actinobacillus succinogenes LIN Ri-hui1,HUANG Xin-lin1,HUANG Wen-qin2(1.Key Laboratory of New Techniques for Chemical and Biological Conversion Process,College of Chemistry and Ecological Engineering,Guangxi University for Nationalities,Nanning 530006,China;2.Nanning YiDe Environment Technology Limited Cooperation,Nanning 530003,China)
Study on preparation of diacylglycerol rich in α-linolenic acid from Linseed oil and glycerol by lipase catalyzed synthesis LIU Yan-feng,HUANG Hui-hua(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Study on hydrated degumming progressing of peanut oil WU Ke-gang1,ZHANG Wen2,,CHAI Xiang-hua1(1.Laboratory of Food Additives and Food Quality Security,Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China;2.Guangdong Huankai Microbial Science and Technology Co.,Ltd.,Guangzhou 510663,China)
Study on purification of citric acid by supercritical fluid chromatography LV Hui-sheng,MO Xu-fei,ZHANG Min-hua,YANG Miao(Key Laboratory for Green Chemical Technology of State Education Ministry Tianjin,R & D Center for Petrochemical Technology,Tianjin 300072,China)
Study on cumin essential oil and roasted cumin essential oil CHEN Jian-hua1,2,WEI Mao-shan3,LI Zhong1,WENG Shao-wei2,(1.College of Chemistry and Chemical Engineering,South China University of Technology,Guangzhou 510640,China;2.Shanghai Xumei Flavour Co.,Ltd.,Shanghai 200237,China;3.Xumei(Kaifeng)Flavour Co.,Ltd.,Kaifeng 475502,China)
Effect of different kinds of modified tapioca starch on the qualities of chicken sausage CHANG Yang,WANG Peng,XU Xing-lian,JIANG Shan-shan(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China)
Effect of probe ultrasound on the aging process of Chinese rice wine CAI Ming-di1,LI Bian-sheng1,,CHEN Xi1,RUAN Zheng1,WANG Rui-jun2(1.College of Light Industry and Food Engineering,South China University of Technology,Guangzhou 510640,China;2.Chengang Chinese Rice Wine Co.,Ltd.,Longyan 364000,China)
Study on the analysis of emulsifying properties of protein in soy sauce residue ZHANG Xing-mao,WU Hui,LAI Fu-rao(College of Light Industry and Food,South China University of Technology,Guangzhou 510640,China)
Effect of freezing and frozen storage on the rheological properties of frozen dough and texture properties of Tangbao LI Jie-ping,YANG Na,XU Xue-ming(State Key Laboratory of Food Science & Technology,Jiangnan University,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Physicochemical and functional properties of the peptide prepared by compound enzymatic hydrolysis of rice residue HUANG Sheng-fang,DU Yan-xue,XIONG Hua,DOU Xiao-feng,JIANG Yan,WANG Shen-qi(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
Study on antioxidant ability of Maillard reaction products of xylose and glycine GUO Li-ping,WANG Feng-wu,LIU Cui-cui(College of Food Science & Engineering,Qingdao Agriculture University,Qingdao 266109,China)
Correlation analysis among physicochemical indexes in Cantonese cured meat on sale ZHANG Xue-jiao1,2,TANG Dao-bang2,XIAO Geng-sheng2,,XU Yu-juan2,WU Ji-jun2,JIANG Ai-min1(1.College of Food Science,South China Agricultural University,Guangzhou 510640,China;2.Sericulture & Farm Product Processing Research Institute,Guangdong Academy of Agricultural Science,Guangdong Open Access Laboratory of Farm Product Processing,Guangzhou 510610,China)
Study on antimicrobial effect of different bacteriostatic agents on Shewanella sp GAO Ying,LOU Yong-jiang(Faculty of Life Science and Biotechnology of Ningbo University,Ningbo 315211,China)
Study on association between sensory evaluation and instrumental analysis of the Cantonese moon cakes' paste filling WANG Yu-niu1,LI Bian-sheng1,RUAN Zheng1,,ZHU Zhi-wei1,ZHANG Yan-jie2,WU Hai-xiong2,XU Xi-lin1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Ju Xiang Yuan Health Food(Zhong Shan)Co.,Ltd.,Zhongshan 528437,China)
Study on influence on microorganism and proteolysis of cheese model containing Lactobacillus plantarum MO Bei-hong1,ZHAO Jian2,MIAO Jun-li1,CHEN Wei2(1.State Key Laboratory of Dairy Biotechnology,Technology Center Bright Dairy & Food Co.,Ltd.,Shanghai 200072,China;2.State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Exploration into the enzymatic mechanism of α-transglucosidase HUANG Jin-lian,HUANG Xiu-juan,ZHONG Zhen-sheng(School of Chemistry and Chemical Technology,South China University of Technology,Guangzhou 510640,China)
Study on rheological properties of superfine-smashed salt-baked chicken bone paste CAI Rui1,ZHOU Hou-yuan1,LI Bian-sheng1,,RUAN Zheng1,GUO Wei-bo2,LIN Guang-ming2(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Guangdong Wuqiong Food Co.,Ltd.,Raoping 515726,China)
Elimination effect of kiwi fruit extract on nitrite in meat products HAO Jiao-min1,LI Hua-qiang1,YANG Zhen-ping2(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;2.College of Agriculture,Shanxi Agricultural University,Taigu 030801,China)
Effect of lactic acid bacteria inoculated on sensory quality and nitrite concentration of pickles YUAN Ya,CHI Jin-ying,HUANG Dan-dan,ZHAO Shan-shan,ZHANG Qiu-xiang,CHEN Wei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Study on the splash of vacuum cooling process and avoiding splash FAN Lei1,LI Bao-guo1,LEI Hai-bin2,SU Shu-qiang2(1.Institute of Food Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;2.Shanghai General Cooling Technology Co.,Ltd.,Shanghai 201201,China)
Study on the acid production characteristic of lactobacillus preparation used in pickles' fermentation LI Wen-ting,CHE Zhen-ming,GONG Li,ZENG Liang,MAO Ting(School of Bioengineering,Xihua University,Chengdu 610039,China)
Study on probiotic properties of Lactobacillus acidophilus and Bifidobacterium TIAN Fen1,CHEN Jun-liang2,NIAN Jing-qi1,HUO Gui-cheng1,(1.Key Lab of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China;2.College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China)
Effect of starch content in corn gluten meal on heat treatment WANG Xiao-jie,ZHENG Xi-qun,LIU Xiao-lan,LIU Jun(Heilongjiang Key Laboratory of Agricultural Products Processing,College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China)
Optimization of curd process for low-fat cheese fermented by Lactobacillus acidophilus ZHAO Rui-xiang,GE Xiao-hong,ZHAO Li-li,NIU Sheng-yang,LU Si-hai(College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
Purification and identification of Nisin produced by Lactococcus lactis in plateau yogurt DU Kun1,2,CHEN Jin-ping1,SU Feng-xian3,CHEN Xue1(1.College of Food Engineering and Nutritional Science,Shaanxi Norma University,Xi'an 710062,China;2.Department of Military Economics,Engineering College of Chinese Armed Police Force,Xi'an 710086,China;3.College of Agriculture and Biotechnology,Hexi University,Zhangye 734000,China)
Study on isolation,identification of Bacillus amyloliquefaciens producing chymosin and enzyme properties ZHANG Wei-bing1,2,3,GAN Bo-zhong1,2,3,,LIANG Qi1,2,3,MI Lan1,2,3,ZHANG Yan1,2,3(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;2.Gansu Provincial Key Laboratory of Functional Dairy,Lanzhou 730070,China;3.Gansu Casein Engineering Technical Research Center,Lanzhou 730000,China)
Study on enzymolysis extraction of red bean peptide from red bean powder by Protex 6L LIU Qi1,JIANG Lian-zhou1,2,,LI Yang1,2,WANG Mei1,WANG Sheng-nan1,QI Bao-kun1(1.College of Food Science,Northeast Agricultural University,Harbin 150030,China;2.The National Research Center of Soybean Engineering and Technology,Harbin 150030,China)
Study on protein degradation rules during soy sauce koji-making OUYANG Shan,FENG Yun-zi,XU Huan-huan,CUI Chun,ZHAO Mou-ming(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)
Optimization on processing technology of wild guava vinegar TANG Qing-yan1,LIN Qi1,LI Yong-ping2,(1.Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;2.Yunnan Agro-technological Extension General Station,Kunming 650032,China)
Study on textural characteristics of jelly formulated with κ-carrageenan-MBG compound gel WANG Yong-zhi,LAI Fu-rao,WU Hui(Research Center of Food Safety and Detection,South China University of Technology,Guangzhou 510640,China)
Study on protecting color technology of green peppers during curing GAO Wei-min1,2,KAN Jian-quan1,2,,CHEN Ke-wei1,2,WANG Wei1,2(1.College of Food Science,Southwest University,Chongqing 400715,China;2.Chongqing Key Laboratory of Produce Processing and Storage,Chongqing 400715,China)
Study on purification of Rhodomyrtus tomentosa pigment by macroporus resin colum chromatography ZHANG Shao-min,ZHAO Mou-ming,CHEN Wen-fen(College of Light Industry and Food,South China University of Technology,Guangzhou 510640,China)
Optimization of protein extraction from adzuki bean residues by response surface methodology ZHANG Bo,HUANG Ying,XUE Wen-tong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Preparation of egg white protein emulsion sausage WANG Ke1,2,ZHOU Ling2,WANG Xue-rong2,(1.Laboratory of Nutrition and Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China;2.Animal Science Department,Southwest University,Chongqing 402460,China)
Study on optimization of water-soluble dietary fiber extraction process from Hetao muskmelons peel by response surface methodology LI Hao-qiu,WANG Guo-ze,SUN Xiao-yu(School of Mathematical Physics and Biology Engineering,Inner Mongolia University of Science and Technology,Baotou 014010,China)
Study on processing technology of crunchy lotus seed HUA Han-wei,ZHAO Chun-mei,WANG Qing-zhang,YAN Shou-lei,LI Jie(Huazhong Agricultural University,Institute of Food Science and Technology,Wuhan 430070,China)
Optimization of extraction of soluble dietary fiber from apple pomace by response surface method DING Chen-yang1,HAN Shun-yu1,,SHENG Wen-jun1,MAO Qiu-dan1,ZHANG Jun2(1.College of Food Science and Engineering,Gansu Agriculture University,Lanzhou 730070,China;2.Tianshui Great Wall Fruit Juice Group Co.,Ltd,Tianshui 741020,China)
Study on color keeping effect during low sugar loquat processing ZENG Ting-ting,ZHANG Li-yan(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Study on removal of caffeine from tea with microwave-assisted cycle extraction LI Jing,LOU Zai-xiang,WANG Hong-xin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Study on optimization of ultrasonic assisted extraction of polysaccharides with anti-oxidant activities from Tricholoma matsutake GAO Qing,YOU Li-jun,ZHAO Mou-ming(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Development of condiment with phaeophyta oligosaccharide SHEN Zhao-peng1,HU Zeng-miao2,LIU Pei1,ZHAO Lin1,GAO Xiao1,JIANG Xiao-lu1,(1.College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;2.Rongcheng Taixiang Aquatic Food Co.,Ltd.(Marine Food and Nutrition Research Institute of Shandong),Rongcheng 264309,China)
Study on preparation and properties of fucoidan degradable packaging film YE Hong1,ZHOU Chun-hong2,,WANG Xiao-qing1,ZENG Xiao-xiong1,ZHAO-Ming1,JIANG Sheng-jie1(1.College of Food Science and Technology,Nanjing Agriculture University,Nanjing 210095,China;2.Jiangsu Environmental Monitoring Center,Nanjing 210036,China)
Effect of antioxidants on lipid degradation of Chinese cured meat during the refrigeration(0℃)storage YANG Jia-yi,WANG Guo-dong,YANG Jia,LI Hong-jun(College of Food Science,Southwest University,Chongqing 400716,China)
Design of terminal based on embedded Linux in beef carcass quality measurement system LIU Chao-chao,PENG Zeng-qi,SHEN Ming-xia,CHEN Qi-liang,LIANG Lin,WANG Wei,WU Hai-juan,CHEN Shi-jin(Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China)
Study on main taste compounds and quantitative descriptive analysis of taste in green tea infusion JIN Xiao-fang1,2,LUO Zheng-fei1,3,TONG Hua-rong1,(1.College of Food Science,Southwest University,Chongqing 400716,China;2.Fruit and Tea Research Institute,Hubei Academy of Agricultural Sciences,Wuhan 430209,China;3.Lincang Teachers'College,Lincang 677000,China)
Correlation analysis among content of sulfur dioxide,antioxidant activity and TBA in beer treated with forced-ageing SUN Gui-fang,ZHAO Hai-feng,ZHAO Mou-ming(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)
Three-dimensional numerical simulation for air-blast cooling process of ham CHANG Zhi-juan,ZHANG Pei-qi(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
Effect of postharvest heat treatment on color of cucumber YIN Hai-jiao,YANG Zhao,CHEN Ai-qiang,ZHANG Na(Thermal Energy Research Institute,Tianjin University,Tianjin 300072,China)
Effect of Sta-Fresh fruit wax on postharvest quality of Xinjiang 'Xiaobai' apricots CHENG Lin-lin,GUO Fu-yang,XIAO Li-mei,WANG Ji-de,WU Bin(College of Chemistry & Chemical Engineering,Xinjiang University,Urumqi 830046,China)
Thermal stability and impacting factors of anthocyanins DONG Nan1,LEI Dan-dan1,LIU Jia1,ZHAO Guo-hua1,2,(1.College of Food Science,Southwest University,Chongqing 400715,China;2.Chongqing Key Laboratory of Agricultural Product Processing,Chongqing 400715,China)
Research progress in probiotics cheese WANG Shao-jun1,ZHANG Tie-hua1,LIANG Hai-yan1,MA Jian-jun2,(1.College of Quartermaster Technology,Jilin University,Changchun 130062,China;2.Institute of Animal Science and Veterinary Medicine,Shandong,Academy of Agricultural Sciences,Jinan 250100,China)
Research progress in solid phase extraction-liquid chromatography on food testing SUN Qian,WANG Bao-wei,CHEN Miao-lu(Department of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
Application of supercritical carbon dioxide drying in food processing LIU Shu-cheng1,2,ZHANG Chang-song1,2,ZHANG Liang1,2,JI Hong-wu1,2,ZHANG Chao-hua1,2,DENG Chu-jin1,GAO Jia-long1,2(1.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;2.Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes,Zhanjiang 524088,China)
Present status and prediction in numerical simulation of pabular and pharmaceutical freeze drying ZHAN Bo,ZHOU Guo-yan,CAO Bin-hong,WANG Wei-yue(Institute of Cryo-medicine and Food Refrigeration,Shanghai University of Science and Technology,Shanghai 200093,China)
Development of high moisture extrusion technology LIU Zhi-dong,CHEN Xue-zhong,HUANG Hong-liang,CHEN Shuai,LI Ling-zhi,LIU Jian(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)
Extraction and application of cosmetology function substance in the eggshell membrane LI Xin1,2,ZHAO Yan1,2,,LI Jian-ke1,2,TU Yong-gang3(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;2.Engineering Research Center of Biomass Conversion,Ministry of Education Nanchang University,Nanchang 330047,China;3.College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)
Review on cholesterol oxidation products in animal foods RUAN Guang-feng,FAN Zhi-hong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Study on structure and complex effect of Xanthan gum SHANG Fei-fei1,WANG Qiang2,ZHAO Xue-ping2,WU Li-yu2,QIU Hou-yuan1,(1.College of Food Science of Technology,Hainan University,Haikou 570100,China;2.Institute of Quality Standards for Agro-products,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
Research progress in application of chemometrics in food analysis SUN Ling-xia1,2,CHEN Jin-ping1,ZHAO Gai-ming2,LI Miao-yun2(1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China;2.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
Research progress in fruit and vegetable preservative of Chinese herbal medicine LIU Ya-ling,ZHENG Yan(1.Daily Chemicals Engineering Technology Research Center of Chinese Medicine in Anhui Province,Wuhu 241000,China;2.College of Life Sciences,Institute of Traditional Chinese Medicine Resources,Anhui Normal University,Wuhu 241000,China)
Study on biosorption of Cr~(6+)by celery residue DU Lei(Department of Life Science,Yuncheng University,Yuncheng 044000,China)
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