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| Food Research and Development |
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| FQ: 半月 |
| AD of Publication: 天津市 |
| Lanuage: 中文; |
| ISSN: 1005-6521 |
| CN: 12-1231/TS |
| YP: 1980 |
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Url: 天津食品研究所;天津市食品工业生产力促进中心 |
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Food Research and Development |
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| 2006
-09 |
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Catalog
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STUDY ON THE ANTIBACTERIAL ACTIVITY OF PRODUCTION OF SHEEP-BONE WHICH WAS HYDROLYZED WITH NEUTRAL PROTEASE |
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HAN Xiao-qiang1, MA Li-zhen2,* (1.Shanxi Agricultural University, Taigu 030801, Shanxi, China; 2. Food Science Department, Tianjin Agricultural College, Tianjin 300384, China) | |
STUDY ON ANTI-AGEING EFFICIENCY AND ENHANCEMENT OF IMMUNITY OF VINEGAR BEVERAGE FROM GANODERMA LUCIDUM |
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WANG Qian, LU Jie, WANG Pu, QI Ling-di, FU Qiang (College of Life Sciences, Hebei University, Baoding 071002, Hebei, China) | |
STUDY ON THE EXTRACTION OF XYLAN FROM WHEAT BRAN WITH NAOH SOLUTION |
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WANG Ping, LV Shan-shan (Forestry College, Northeast Forestry University, Harbin 150040, Heilongjiang, China) | |
MICROWAVE-ASSISTED WATER EXTRACTION OF PROCYANIDINS FROM GRAPE SEED |
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LI Rui-li, MA Run-yu* (College of Life Science & Technology , Beijing University of Chemical Technology, Beijing 100029, China) | |
STUDY ON STABILITY AND ANTIBACTERIAL ACTIVITY OF YELLOW PIGMENT OF RAPE PETAL |
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LU Yun-feng, TIAN Long (Institute of Life Science and Technology,Nanyang Normal College,Nanyang 473061, Henan, China) | |
STUDY ON THE COMPOUND HYDROLYTIC PROCESS OF SESAME PROTEINS |
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CHEN Yi-yong 1, WANG Wei2, SHEN Zong-gen1, YU Da1 (1.Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, Jiangsu, China; 2.Jiangsu Central Institute of Quality and Technology Supervision and Inspection,Nanjing 210029, Jiangsu, China) | |
PRELIMINARY STUDY ON THE EXTRACTION METHODS AND CHARACTERISTICS OF LUTEIN FROM BRASSIC OLERACEA VAR.ACEPHALA DC. |
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YANG Mai-sheng1,2, JI Xiu-zhi2,*, WANG Xiang-dong3 (1.College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling 712100, Shaanxi, China) 2. Department of Agronomy, Linfen Vocational and Technological College, Linfen 041000,Shanxi, China; 3. Department of Food Science and Engineering, Shanxi Teachers University, Linfen 041000, Shanxi, China) | |
THE STUDY ON ADSORPTION PERFORMANCE OF MACROPOROUS RESINS FOR APPLE POLYPHENOLS IN APPLE POMACE |
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ZHANG Ze-sheng, XU Ying* (School of Food Engineering and Biology Technology ,Tianjin University of Science and Technology ,Tianjin 300457,China) | |
STUDIES ON THE BIOLOGICAL CHARACTERISTICS OF THE PATHOGEN ALTERNARIA NEE EX WALLR. OF GARLIC SPROUT |
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LIANG Ning1, XUE Ting1, LI Xi-hong1,2, WANG Dong-jie2 (1.Tianjin University of Science and Technology, Tianjin 300457, China; 2.Center of Food Processing Engineering in Tianjin, Tianjin 300457, China) | |
STUDY ON THE EXTRACTION AND PROPERTIES OF PIGMENT FROM FLOWER OF INDIA CANNA |
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ZHI Zhong-qiang1, LAN Xiang-rong2 (1.Department of Light Industry Chemistry, Zhaoqing College, Zhaoqing 526061, Guangdong, China; 2. The No. 12th Middle Shool of Zhaoqing, Zhaoqing 526020, Guangdong, China) | |
STUDY ON ANTHRAQUINONE-EXTRACTING FROM CASSIA OBTUSIFOLIA L. TECHNOLOGY BY MICROWAVE |
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DENG Jia, LIU Xue-wen (Department of Food Engineering, Sichuan University, Chengdu 610065, Sichuan, China) | |
STUDY ON THE CONDITIONS OF REFINING CITRUS FLAVONOID |
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CHEN Fu-sheng1, ZUO Jin-jing1,2, YAO Yong-zhi1, LI Li-te1 (1. Henan University of Technology, Zhengzhou 450052, Henan, China; 2. Henan Vocational College of Industrial Trade, Zhengzhou 450052, Henan, China) | |
THE EXTRACTION AND ACTIVITY OF ANTIOXIDANT IN GLYCYRRHIZAURALENSIS FISCH |
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PENG Xue-ping, MA Qing-yi, WANG Hua-jun, QI Ma-guang, CHEN Xiao-yan (Department of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan, China) | |
THE OPTIMAL SUBMERGED FERMENTATION CONDITIONS FOR PRODUCING CELLULASE BY ASPERGILLUS NIGER 2277 |
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WU Yun , PU Ke-hua, LI Ping*, DU Xian-feng (College of Tea and Food Science and Technology,Anhui Agriculture University,Hefei 230036, Anhui China) | |
STUDIED ABOUT EXTRACTING HEME FROM OSTRICH BLOOD |
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GE Hui, YUN Xia, CAO Fang, YANG Hong (College of Bioengineering & Food Engineering,Dalian Institute of Light Industry, Dalian l16034, Liaoning, China) | |
THE STUDY ON PURIFICATION OF LACTOSUCROSE |
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ZHU Gui-lan1, TONG Qun-yi2 (1. Biology Department, Anhui Institute of Education, Hefei 230061, Anhui, China; 2. School of Food., Southern Yangtze University, Wuxi, 214036, Jiangsu, China) | |
STUDIES ON THE ANTIOXIDATION ACTIVITY OF DIFFERENT PARTS OF LETTUCES |
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CHEN Jing-bo, TIAN Di-ying (College of Food Science and Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, Zhejiang, China) | |
STUDY ON THE STABILITY OF LACTIC ACID BACTERIA BEVERAGE |
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YIN Bo-xing1, SUN Jian2, GU Rui-xia2 (1. Yangzhou University, Yangzhou 225009, Jiangsu,China; 2. College of Food Science and Engineering, Yangzhou University, Yangzhou 225002, Jiangsu, China) | |
DETECTION OF WATER-SOLUBLE VITAMIN CONTENT IN POLLEN WITH DIFFERENT TREATMENT OF WALL-BROKEN METHODS |
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WANG Juan, YU Shao-wen, WANG Yong (College of Life Sciences, Shenzhen University, Shenzhen 518060, Guangdong, China) | |
SOLVENT EXTRACTION OF PURPLE MEDIC SEED OIL |
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DONG Ming, QI Shu-ting (Hebei University of Technology, Tianjin 300130,China) | |
SUPER MICRON-MILLING TECHNOLOGY AND ITS APPLICATION IN COMPREHENSIVE UTILIZATION OF MULBERRY RESOURCE |
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XU Yu-juan, WU Yu-ming, ZHANG You-sheng, ZOU Yu-xiao, WU Ji-jun, SHI Ying (The Sericulture & Farm Produce Processing Research Institute of GAAS , GD Open Access Lab. of Agricultural Product Processing, Guangzhou 510610, Guangdong, China) | |
THE COMPARITION ON PRODUCTION OF XYLOOLIGOSACCHARIDES FROM CORNCOB BETWEEN WITH STEAMING AND BY MICROWAVE |
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DING Chang-he, SONG Na, LI Li-te (Grain and Food College, Henan University of Technology, Zhengzhou 450052, Henan, China) | |
STUDY ON EXTRACTION OF HAZELNUT OIL |
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CUI Guo-ting (Department of Food & Bioengineering, Henan University of Science & Technology, Luoyang 471000, Henan, China) | |
STUDY ON PROCESSING TECHNOLOGY OF HEALTHY PURSLANE BUCCAL TABLET |
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WANG Shi-kuan, GUO Chun-xiao (Sichuan Institute of Technology,Zigong 643000, Sichuan, China) | |
STUDY ON THE DISCOLORATION PROCESS FROM APPLE POMACE |
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AI Zhi-lu, WANG Yu-hong, REN Na, GUO Juan (College of Food Science and Technology, Henan Agricultural University, Zheng zhou 450002, Henan, China) | |
THE PHYSICOCHEMICAL PROPERTIES AND APPLICATION OF WAXY POTATO STARCH |
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ZHANG Le-xing, LUO Fa-xing, WANG Ming-zhen, HUANG Qiang (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China) | |
RESEARCH OF TABLET-XYLITOL |
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WANG Xing-yun, WANG Cheng-fu, TIAN Qiang, WANG Guan-bin (Yu Cheng Fu Tian Pharmacy CO.,LTD, Yucheng 251200, Shandong, China) | |
STUDIES ON THE HEALTHY BEVERAGE OF GANODERMA LUCIDUM AND CELERY |
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MENG Xiu-mei1, LI Ming-hua1, WANG Hong-xun2, ZHANG Xiao-yu2 (1. Biology Institute, Shandong Academy of Sciences, Jinan 250014, Shandong, China; 2. College of Life and Science, Huazhong University of Science and Technology, Wuhan, 430074, Hubei, China) | |
THE PREPARATION OF JERUSALEM ARTICHOKE YOGHURT BEVERAGE |
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CHEN Xiong, WANG Jin-hua (College of Bioengineering, Hubei University of Technology, Wuhan 430068, Hubei, China) | |
STUDIES ON THE PREPARATION OF KELP TOFU |
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FANG Jian, CHEN Hong-xing, ZHANG Xue-qin (Yancheng Institute of Technology, Yancheng 224003, Jiangsu, China) | |
RESEARCH OF NUTRITIOUS & HEALTHY GANODERMA POLYSACCHARIDE ORAL LIQUID BY SOLID FERMENTATION |
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ZHANG Wei-guo1, LIU Xin2, CHEN Yong-quan2 (1. Yingdong Bioengineering College, Shaoguan University, Shaoguan 512005, Guangdong, China 2. Food College, South China Agricultural University, Guangzhou 510642, Guangdong, China) | |
STUDY ON THE RELATIONSHIP BETWEEN THE ACTIVITY OF PECTINASE AND THE DILUTION RATIO IN PECTINASE ASSAYS |
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YANG Hui, ZHANG Juan, WANG Xu (College of Life Science & Engineering, Shaanxi University of Science & Technology, Xianyang 712081, Shaanxi, China) | |
STUDY ON THE NON-DAMAGE MEASURE METHOD OF LYCOPENE CONTENT FOR TOMATO FRUIT |
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SHI Qing-hong (Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou 310035, Zhejiang, China) | |
SOD CONTENTS AND SPECIFIC ACTIVITIES OF 14 KINDS OF MAIN SEAWEEDS FROM ZHANJIANG SEA ZONE |
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JI Hong-wu, HE Guo-xiang, LI Jian-kun, ZHANG Chao-hua, HONG Peng-zhi (School of Food Science and Technology, Zhanjiang Ocean University, Zhanjiang 524045, Guangdong, China) | |
STUDY ON THE METHOD OF EXTRACTION OXYTETRACYCLINE FROM HONEY BEE |
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XING Shu-jie1, CHEN Fu-sheng2, LIU Kai-hua1 (1. Xinyang Agricultural College, Xinyang 464000, Henan, China; 2. Huazhong Agricultural University, Wuhan 430070, Hubei, China) | |
THE STUDY ON DETECTION OF SODIUM GLUCONATE |
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LI Yan1, XIAO Kai-jun1, WANG Zhao-mei1, CHEN Zhao-yi2, GUO Si-yuan1 (1. Light Industry and Chemical Engineering Research Institute,South China University of Technology, Guangzhou 510640, Guangdong, China; 2. Guangzhou Sugar Industry Research Institute, Guangzhou 510316, Guangdong, China) | |
STUDY ON THE PROPERTY OF MICROBE AND PHYSICS AND CHEMISTRY OF MUTTON FERMENTED SAUSAGE |
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SUN Lai-hua (Department of Light Industry and Chemical Engineering,Xinjiang Institute of Light Industry Technology, Urumchi 830021, Xinjiang, China) | |
THE NUTRITION AND HEALTH-CARE FUNCTION OF PURPLE CORN |
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MA Yue1, ZHAO Xiao-yan1, XU Ya-min2 (1. National Engineer Research Center for Vegetable, Beijing 100089, China; 2. Shenyang Agricultural University, Shenyang 110161, Liaoning, China) | |
HEALTH FUNCTIONS OF BIO-ANTIOXIDANT LIPOIC ACID |
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SUN Li-hua, ZHOU Yan-gang (Institute of Health Food, Zhejiang Academy of Medical Sciences, Hangzhou 310013, Zhejiang, China) | |
THE STUDY OF THE FOODS REMOVING THE LEAD IN CHILDREN'S BODY |
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ZHOU Jian-hua, AN Lian-xu (College of Life Science, Shandong Normal University, Jinan 250014,Shandong,China) | |
INHIBITION ON COLLETOTRICHUM GLOEOSPORIOIDES PENZ. FROM 23 KINDS OF EXTRACTS FROM HERBS |
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SHI Rui-cheng1, LI Ting1,2, HOU Xiao-dong1,2, ZHONG Kao-quan1, ZHANG Yu-xi1 (1. College of Science Engineering, South China University of Tropical Agriculture, Danzhou 571737, Hainan, China; 2. College of Graduated, South China University of Tropical Agriculture, Danzhou 571737, Hainan, China) | |
EFFECT OF MODIFIED ATMOSPHERE AND 1-MCP ON KEEPING PAK CHOY FRESH DURING STORAGE |
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LIANG Jing-jing, WANG Xiang-yang (College of Food Science and Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, Zhejiang, China) | |
INHIBITION OF GREY MOLD ON POSTHARVEST TABLE GRAPES BY USING ETHANOL AND POTASSIUM SORBATE TREATMENT |
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LI Zi-qiang1, LIN Hui-jun1, SUN Hong-ju2 (1. Agricultural Vocation-technical College of Yunnan,Kunming 650031, Yunnan, China; 2.Agricultural School of Inner Mongolia, Huhhot 010070, Inner Mongolia, China) | |
THE EFFECT OF CHITOSAN COAT ON THE STORAGE PROPERTIES OF SAUCING BEEF |
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LAN Feng-ying, LI Quan-fu, LI Yu-feng (Department of Food Science, Hebei North University,Zhangjiakou 075000, Hebei, China) | |
STABILITY COMPARISON OF D-ISOASCORBIC ACID AND L-ASCORBIC ACID IN AQUEOUS SOLUTION |
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YE Hong-de, ZHENG Da-gui*, XIAO Zhu-ping (Chemistry Department, Shangrao Normal College, Shangrao 334001, Jiangxi, China) | |
THE APPLICATIONS OF ENZYMES IN COLD BEVERAGE |
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SUN Wei-dong, ZHANG Jin-bo, TAN He, LI Ya, ZHAO Li-na (Light Industry and Food Engineering College,Guangxi University,Nanning 530004,Guangxi, China) | |
EFFECTS OF PHOSPHATES ON TEXTURE OF WESTERN-STYLE COOKED HAM |
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ZHOU Ming-chao1,2, ZHANG Chun-hui2,GUO Wei2 (1. College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry, Yangling 712100, Shaanxi, China;2.Technology and Research Center ,Shineway Group, Luohe 462003, Henan, China) | |
APPLICATION DEVELOPMENT OF NATURAL SACCHARINE ANTISEPTICS IN MEAT PRESERVATION |
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LUO Fa-xing, XUE Xin-shun*, HE Xiao-wei, LUO Zhi-gang (Research Institute of Light and Chemical Industries, South China University of Technology, Guangzhou 510640, Guangdong, China) | |
THE FUNCTIONAL PROPERTIES AND APPLICATION IN FOOD INDUSTRY OF HAWTHORN |
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ZHAO Er-lao, LI Man-xiu (Department of Chemistry, Xinzhou Teachers University, Xinzhou 034000, Shanxi, China) | |
THE EXPLOITATION OF DIETARY FIBER FROM SWEET POTATO |
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CAO Yuan-yuan1,2, MU Tai-hua1,* (1. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094,China; 2. Information and Engineering Department, Xinjiang Agriculture University, Urumchi 830052, Xinjiang, China) | |
THE HEALTH FUNCTION OF FIBROIN POWER AND ITS DEVELOPMENT ON FOOD |
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YANG Shu-fang ,HAN Jian-hua,HUANG Yu-bo,SUN Ji-hong, LIU Jun-yan (Jinlin Province Sericulture Scientific Research Institute, Yongji 132200, Jilin, China) | |
THE PRESENT SITUATION OF THE ACTIVITY INGREDIENT OF DOUCHI-A FERMENTED SOYBEAN |
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SUN Cheng-hang1, MU Guang-qing1,2,* (1.College of Biotechnology & Food, Dalian Institute of Light Industry, Dalian 116034, Liaoning, China; 2.Key Laboratory of the Ministry of Education of Milk Science,Northeast Agriculture University, Harbin 150030, Heilongjiang, China) | |
THE DEVELOPMENTS OF STUDIED ON HEALTHFUL FUNCTION OF WATER CHESTNUT AND ITS PRODUCTS |
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SHENG Zhan-wu1, SUN Zhi-gao2, SHAN Jin-xiao1 (1.College of Food Science ,Southwest University,Chongqing 400716, China; 2. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400716, China) | |
STUDYING SITUATION ON GLUCOAMYLASE |
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ZHANG Xiu-yuan,YUAN Yong-jun,HE Kuo (School of Bioengineering,Xihua University,Chengdu 610039, Sichuan, China) | |
EVIDENCE-BASED MEDICINE APPLICATION IN HEALTH FOOD RE-EVALUATION |
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WANG Lei-shen, ZHANG Shao-long (Institute of Chinese Medicine Science, University of Macau, Macau, China) | |
RESEARCH ADVANCE OF THE SELENIUM AND CONCENTRATING SELENIUM OF MICROBE |
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ZOU Yu, YU Jun-lin, XU Jing, XIA Guang-hui (Department of Pharmacy and Food Technology,Tonghua Teachers College,Tonghua 134002, Jilin, China) | |
APPLICATION OF RESINS IN MODERN FRUIT JUICE PRODUCING PROCESS |
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WU Li-hua, LI Jian-ke* (Department of Food Engineering, Shaanxi Normal University, Xi'an 710062, Shaanxi, China) | |
INFLUENCE ON ENVIRONMENT OF FOOD PACKAGE |
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ZHU En-jun (School of Food Science & Engineering, Nanjing University of Finance & Economics, Nanjing 210003, Jiangsu, China) | |
TAMARIND SEED GUM AND ITS APPLICATION IN THE FOOD INDUSTRY |
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WANG Yuan-lan, LI Zhong-hai (Central South University of Forestry Technology, Zhuzhou 412006,Hunan, China) | |
THE NUTRIENT VALUE AND DEVELOPING PROSPECT OF THREE RARE FUNGI |
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BAN Li-tong1, WEI Dong-sheng2, WANG Yue3 (1. Tianjin Research Institute of Forestry and Pomology, Tianjin 300112,China 2.Department of Agronomy, Tianjin Agricultural University, Tianjin 300384,China;3.Tianjin Food Research Institute, Tianjin 300381, China) | |
THE RESEARCH DEVELOPMENT OF PROTEIN FILMS |
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JIANG Yan1,TANG Chuan-he2,WEN Qi-biao2, YANG Xiao-quan2 (1. College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou 510006, Guangdong, China;2. Light Industry and Food College, South China University of Technology, Guangzhou 510640, Guangdong, China) | |
THE FUNCTION AND DEVELOPMENT OF THE PLACENTA |
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FANG Xin-ping1,2, XIA Wen-shui1, SHENG Qing-hai2, WANGYu-liang2 (1. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, Jiangsu, China; 2.Shijiazhuang SanLu Group co., Ltd., Shijiazhuang 050071, Hebei, China) | |
APPLICATION RESEARCH ON PHOSPHATIDYLSERINE |
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FENG Lei-gang,ZHOU Hong-mei, HU Guang-xiang, GAO Yu-ying, WANG Peng-shu (Tianjin Jianfeng Natural Product R&D Co.,LTD, Tianjin 300457, China) |
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