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Food Research and Development
FQ: 半月
AD of Publication: 天津市
Lanuage: 中文;
ISSN: 1005-6521
CN: 12-1231/TS
YP: 1980
Url: 天津食品研究所;天津市食品工业生产力促进中心
Recommended Journals
Food Research and Development
2008 -10
Catalog
THE APPLICATION OF PROTOPLAST FUSION TECHNOLOGY IN MICROBIAL BREEDING WANG Xin, CHE Zhen-ming*, HUANG Tao-rui (College of Bioengineering,Xihua University,Chengdu 610039,Sichuan,China)
STUDY ON THE POLYSACCHARIDE CONTENTS OF FOUR KINDS ALOE OF DIFFERENT SPOTS LU Zhi1, ZHU Jun-ling2, YAN Zhi-wen1 (1. Changzhi Vocational Technical College, Changzhi 046000, Shanxi, China; 2. Shanxi Agricultural University , Taigu 030801, Shanxi, China)
CHITO-OLIGOSACCHARIDES PRODUCTION FROM ENZYMATIC HYDROLYZING CRAB SHELL WU Yuan-yuan1,2, LV Yang3, BAI Xue-fang1, DU Yu-guang1,* (1.Laboratory of Natural Products & Oligasaccharide Engineering, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, Liaoning, China;2. Graduate School of the Chinese Academy of Sciences, Beijing 100049, China;3. State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100080, China)
STUDIES ON EXTRACTION PROCESS OF POLYSACCHARIDES FROM ANTRODIA CAMPHORATA MYCELIA ZHANG Zhong-xin1, ZHANG Hong-hai1, MA Hai-le2,* (1. Henan University of Science and Technology,Luoyang 471003, Henan, China; 2. Jiangsu University, Zhenjiang 212013, Jiangsu, China)
STUDY ON HYDROLYSIS OF STRAW CATALYSED BY CATION RESIN YANG Xiao-rui, CHEN Xiao-ye, QIU Ye-ping, ZHU Jian-liang (College of Life Science and Pharmacy, Nanjing University of Technology, Nanjing 210009,Jiangsu, China)
STUDY ON THE ANTI-OXIDATION AND BACTERIOSTASIS OF CINNAMON ESSENTIAL OIL GU Ren-yong, FU Wei-chang, LI You-ji, ZHANG Li (Food Science and Engineering Department, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, Hunan, China)
EXTRACTION AND ANALYSIS OF SILKWORM EXCREMENT PECTIN YAN Jie, LI Fu-lan*, TANG Kai,GAO Han-yun (Department of Material and Chemical Engineering, Sichuan University of Science & Engineering,Zigong 643000, Sichuan, China)
EFFECT OF SHEAR TREATMENT ON RHEOLOGICAL PROPERTY OF PECTIN FROM FICUS PUMILA L.SEEDS LIANG Rui-hong, HUANG Yu,BI Shuang-tong, LIU Wei (State Key Laboratory of Food Science and Techology, Sino-Germen Food Engineering Center, Nanchang University, Nanchang 330047,Jiangxi,China)
REVIEW ON THE BIOACTIVE PEPTIDES FROM LACTOPROTEIN TANG Ting, MA Li (College of Biological Engineering, Xihua University, Chengdu 610039, Sichuan, China)
PREPARATION,CHARACTER AND APPLICATION OF CORDYCEP SINENSIS POLYSACCHARIDE WU Cai-qin, CHEN Ye* (Tianjin University of Science and Technology, College of Food Engineering and Biotechnology, Tianjin 300457, China)
STUDIES ON EXTRACTING VEGETABLE PROTEIN IN SDS /ISOOCTANE (OCTANOL) REVERSE MICELLES SYSTEM LI Xue-qin, WEI Ling*, MENG Xian-feng, WANG Li (Institute of Chemistry, Changji College, Changji 831100, Xinjiang , China)
RESEARCH ON MICROWAVE-ASSISTED EXTRACTION OF SESAMIN FROM SESAME CHEN Zhi-qiang1,2, LIU Yang1, WANG Chang-lu1 (1. Tianjin University of Science & Technology, College of Food Engineering and Biotechnology, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin 300457, China; 2. Jianfeng Natural Product Co .Ltd, Tianjin 300457, China)
THE INFLUENCE OF SILICA GEL AND PROLYL ENDOPEPTIDASE ON NON-BIOLOGICAL STABILITY OF BEER XIANG Xian-chang1, ZHOU Li-na2, LI Yu1, LU Fu-ping1,* (1. Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Life Science and Engineering College, Qiqihar university, Qiqihar 161006, Heilongjiang, China)
STUDY ON THE SELECTED MARKERS FOR GENETIC MANIPULATION OF A LACTOBACILLUS LACTIS STRAIN ZHAO Yan (Department of Biological Engineering, Zhejiang Gongshang University, Hangzhou 310035, Zhejiang, China)
AN EFFECTIVE METHOD TO EXTRACT DNA FROM OIL XU Dong-qian1, HAO Yi-bo2 (1.Hebei University of Economics and Business, Bioengineering College, Shijiazhuang 050091, Hebei, China; 2. NCPC Weierkang Corporation, Shijiazhuang 050091, Hebei, China)
THE PREPARATION OF RESISTANT STARCH FROM DIFFERENT SWEET POTATOES BY ENZYME HYDROLYSIS LIAN Xi-jun, HE Li-jun, LI Jian-ying, WANG Hong, LU Xiao-xiang (The Tianjin Key Laboratory of Food Biotechnology,Department of Food Science and Engineering, Tianjin University of Commerce,Tianjin 300134, China)
STUDY ON EXTRACTION OF ANTIMICROBIAL PEPTID AND ITS ANTIBACTERIAL ACTIVITY ZHENG Jin-hui, MENG Qing-heng,WANG Jing-an (College of Biology & Chemistry ,Tianjin Normal University, Tianjin 300387 , China)
THE ANTIOXIDATION OF BLACK GARLIC ZHU Bing-qiao1, WU Hai-ge2, LIU Yuan-yuan2, DUN Jing-xin2, YAO Zi-ang2,* (1. Shanghai KOBAYASHI Pharmaceutical Business Co.,Ltd, Shanghai 200031,China; 2. Bioengineering college, Dalian University, Dalian 116622, Liaoning, China)
STUDIES ON THE TECHNICS OF ENZYMATIC HYDROLYSIS OF PROTEIN IN HOLOTHURIAN INTESTINE HOU Ying-xue, CHEN Yao, LANG Jiu-yi , NONG Shao-zhuang* (Dept. of FoodSci. and Biotechnology of Dalian Polytechnic University, Dalian 116034, Liaoning, China)
PREPARATION OF NUTRITIONAL AND HEALTHCARE ICE CREAM WITH TOWEL GOURD MENG Hong-chang1, YAN Shao-hui1, ZHOU Xiao-lei2 (1. Luohe Vocational and Technical College, Luohe 462002, Henan, China; 2. Henan Huiheng Biotechnology Co. Lod, Zhumadian 462100, Henan, China)
ENZYMOLYSIS METHOD OF MAKING A KIND OF MILLET DRINK ZHANG Ji-yue, YANG Xiao-qian, TANG Yi-tian, ZHOU Xiao-li (College of Food quality and safety, Jiang Nan University, Wuxi 214122, Jiangsu, China)
A RESEARCH ON THE MANUFACTURE OF BALSAM PEAR-APRICOT COMPOUND JUICE ZHAO Gui-Ling, HUO Lan-fang (Shanxi Teachers University, Linfen 041000, Shanxi, China)
RESEARCH ON TECHNOLOGY OF ANTIBROWNING WITHOUT SULPHITE OF THE APRICOT ZHAO Gui-Ling (Shanxi Teachers University , Linfen 041000, Shanxi, China)
STUDY ON THE EXTRACTION OF LYCOPENE WITH SUPERSONIC RADIATION ZHAO Chun-ling, WAN Duan-ji, ZHANG Ping (School of Chemical and Environmental Engin.; Hubei Univ.of Technology, Wuhan 430068, Hubei, China)
HG-AFS DETERMINATION OF MICRO AMOUNTS OF ARSENIC IN TEA HAN Li-zhi (Harbin Food Industry Research Institute, Harbin 150036, Hei Longjiang, China)
THE DETERMINATION OF UREA CONTENT IN BOVINE MILK DU Yan-shan1,2, ZHANG Zhi-guo1,2, JIA Yun-hong1,2, MA Jian1,2, SHENG Qing-hai1,2 (1. Technical Devlopment Center, Shijiazhuang Sanlu group Co.Ltd, Shijiazhuang 050071, Hebei, China; 2. The Hebei Province Dairy Industry Technical Development Center, Shijiazhuang 050071, Hebei, China)
DETERMINATION OF TOTAL FLAVONE IN GUOSHU FIBER GRANULES VIA COLORIMETRY ZHANG Rong-quan, WANG Lian, LV Fang* (Tianjin Institute of Pharmaceutical and Medical Sciences, Tianjin, 300020, China)
EVALUATION OF THE UNCERNTAINTY FOR THE DETERMINATION OF THE PROTEIN IN POWDERED MILK HUANG Yi-na, HOU Xiao-dong, ZHANG Shu-chao, CHEN Nan-yu, LI Ting (Chaozhou Quality and Measurement Supervision and Inspection Institute,Chaozhou 521011, Guangdong, China)
UNCERTAINTY EVALUATION FOR THE DETERMINATION OF ALCOHOL CONTENT IN LIQUOR BY ALCOHOLMETER YI Xiao-min1,2 (1.College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; 2.Henan Quality Polytechnic, Pingdingshan 467001, Henan, China)
DEVELOPMENT OF ENZYME-LINKED IMMUNOSORBENT ASSAY FOR DETECTION OF ENDOSULFAN RESIDUES IN FOODSTUFFS ZHANG Jun1, WANG Shuo2, ZHENG Wen-jie1, ZHANG Yan2, XU Hong1, LIN An-qing1 (1.Tianjin Inspection and Quarantine Bureau, Tianjin 300201, China; 2.Tianjin Key Laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnolgy, Tianjin University of Science and Technology, Tianjin 300457, China)
YOGURT SHELF LIFE DETERMINATION BY ELECTRONIC NOSE GUO Qi-hui, BAI Xue, HU Xin-yu, LIU Wei-xing (Inner Mongolia MENGNIU Dairy (Group) CO.LTD R&D, Huhhot 011500, Inner Mongolia, China)
DEVELOPMENT OF CHITOSAN ON FRUIT FRESH-KEEPING AND STORAGE LI Sheng-hai1, WANG Bin1,2,*, PENG Yu-ji1, ZHENG Wei1 (1. Guizhou Fruit Institute,Luodian 550100, Guizhou, China;2. College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128, Hunan, China)
RESEARCH AND APPLICATION OF ANTIMICROBIAL FOOD PACKAGING LI Xue-hong1, JIN Zheng-yu2, XU Xue-ming2, DENG Li2 (1. Department of food and bioengineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, Henan, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China)
THE APPLICATION OF NISIN IN FOOD PROCESSING SUN Lai-hua, ZHANG Zhi-qiang (Department of Light Industry and Chemical Engineering,Xinjiang Institute of Light Industry Technology, Urumqi 830021, Xinjiang, China)
SHELF-LIFE EXTENSION AND COLOUR STABILISATION OF PORK PACKAGED IN MODIFIED ATMOSPHERE PACKAGING CONTAINING CO_2, N_2 AND LOW CO FU Li1, KONG Bao-hua2,*, MA Li-qing1, WEI Jian-chun1 (1.Department of Food Science, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou 450011, Henan, China; 2.College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China)
STUDY ON THE STORAGE OF ARTIFICIAL PLUMP BEEF DONG Dan-ping1,2,MA Li-zhen3,*,YANG Hua1, ZHU Ying-chun1, HAO Jiao-min1 (1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801, Shanxi, China; 2. Agronomy department of Changzhi profession technique Collage, Changzhi 046000, Shanxi, China; 3. Department of Food Science,Tianjin Agricultural Collage, Tianjin 300384, China)
STUDY ON EFFECT OF CHITOSAN COATING ON PEAR STORAGE LIU Xiao-rong, ZHOU Jing-li, ZHENG Miao (Department of Food, Guangdong Industry Technical College, Guangzhou 510300,Guangdong,China)
CONTROL OF ENZYMATIC BROWNING CATALYZED BY POLYPHENOL OXIDASE OF FRUIT AND VEGETABLE YANG Chang-peng, HUANG Hua-mei (Guangxi Agricultural Vocational and Technical College, Nanning 530007, Guangxi, China)
APPLIED RESEARCHES OF DAIRY PRODUCTS WITH DIETARY FIBER LI Hua-li1, WEI Zhong-shan1, LIU Qi-man2 (1. Hunan Institude of Animal and Veterinary Science,Changsha 410131, Hunan, China; 2. Changsha Baijiaxing Dairy Co.,LTD, Changsha 410131, Hunan, China)
PROGRESS REVIEW ON MAJOR PROTEIN ALLERGENS OF COW MILK YUE Xi-qing, WU Chao, Guo Chen (College of Food Science, Shenyang Agricultural University, Shenyang 110161, Liaoning, China)
RESEARCH ON HYGIENICAL ELEMENTS AGAINST OXIDATION IN TOONA SINENSIS LANG Jie, CUI Na, LI Na (College of Biology Science and Biotechnology,Hebei University of Economics and Business, Shijiazhuang 050061, Hebei, China)
THE APPLICATION OF FOOD SENSORY AND PHYSICAL INSPECTION IN THE SITE MONITORING ON THE FOOD QUALITY NONG Zhi-rong, HUANG Wei-ping, LU Jian-lin, CHEN Zhi-li, GUO Jing-jie (Department of Food Science & Mechatronical and Electronics Engineering Guangxi Agricultural Vocation and Technique College, Nanning 530007, Guangxi, China)
THE STUDY OF THE ACTUALITIES OF OUR STATE STANDARDS FOR EDIBLE FUNGI ZHANG Bing-chun, ZHANG Hong, LI Hui-dong, NIE Yan (Food Quality Supervision and Testing Center of Ministry of Agriculture, Jinan 250100, Shandong, China)
APPLICATION OF NISIN IN FOOD WANG Li-guo (Tianjin LAOMAOSHENG Food Co., Ltd, Tianjin 300400, China)
THE MIXED THICKENER’S IMPACT ON SENSE CHARACTER OF STIRRED YOGHURT LUO Ling-quan (Wuhan Institute of Technical Center of Bright Dairy and Food Co., Ltd., Wuhan 430040, Hubei, China)
STUDY OF EXTRACTION AND STABILITY OF YELLOW PIGMENT FROM MANGO LEAVES WEI Guo-feng, CHENG Jin-sheng, HUANG Zu-liang, HE You-cheng (Department of Applied Chemistry, Youjiang Medical College for Nationalities, Baise 533000, Guangxi, China)
PHOTOSTABILITY EVALUATION OF THE DIFFERENT COMPONENTS OF MONASCUS PIGMENT WANG Chang-lu, WANG Ying, CHEN Mian-hua, CHEN Zhi-qiang, ZHANG Xiao-wei (College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin Key Laboratory of Food Nutrition and Safety , Tianjin 300457, China)
SPECTROPHOTOMETRY DETERMINATION OF CHROMIUM(Ⅵ) IN WATER WITH BY 5-Br-PADAP GUO Jin-quan (Department of Material and Chemical Engineering, Sichuan University of Science & Engineering, Zigong 643000, Sichuan, China)
STUDY OF ANTIOXIDATION OF NARINGIN ON PORK MEAT LI Chi-ling1,2, YU Jian1, ZENG Liang2, LIU Zhong-hua3 (1.Biology and food science institute of Changsha university of science and technology, changsha 410075, Hunan, China; 2.Southwest university college of Food Science, Chongqing 400715, China; 3.Nature product institute of hunan agriculture university, Changsha 410007, Hunan, China)
COMPARATIVE STUDY ON THE CONTENT OF THE MAIN MINERALS OF THE LOCAL BREED SHEEP IN SOUTH XINJIANG LI Shu-gang1,2, MA Mei-hu2,*, HOU Xu-jie1, SUN Hong-zhuan1, YANG Zhong3 (1. College of Agricultural Engineering , Tarim University, Alaer 843300, Xinjiang, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; 3. Analysis and Testing Center of Xinjiang, Urumqi 830000, Xinjiang, China )
STUDY ON EXTRATION PROCESS OF PROPOLIS BY MICROWAVE AND ULTRASONIC TANG Kun1, LI Biao1, CAI Ying-fan1, XIA Chen-yan1, WANG Bo-chu2 (1.The Institute of Medicinal Plant,Chongqing University of Posts and Telecommunications, Chongqing 400065, China; 2.Bioengineering College of Chongqing University, Key Lab of Biomechanics and Tissue Engineering Under The State Ministry of Education, Chongqing 400044, China)
ANALYSIS OF FATTY ACIDS IN TENEBRIO MOLITOR LINNEEUS BY GC-MS LI Fu-wei1, WANG Wen-liang2, LI En-xia1, LI Sai-yu1, LIU Chang-an1 (1.Shandong Analysis and Test Cente, Jinan 250014, Shandong, China; 2. Institute for Application of Atomic Energy, Shandong Academy of Agricultural Sciences,Jinan 250100, Shandong, China)
RESEARCH ON PREPARING CALCIUM CITRATE FROM SHELLS SHI Wen-zheng1, WANG Zhi-he1,*, YING Miao-miao2, ZHANG Wen-jun1, XU Yan-hua1 (1.Food College, Shanghai Fisheries University, Shanghai 201303, China; 2.Wenzhou Vocation College of Science & Technology, Wenzhou 325006, Zhejiang, China )
THE EFFECT OF TEMPERATURE ON THE MYOFIBRIL PROPERTIES OF PENAEUS VANNAMEI DUAN Rui1,2, ZHANG Jun-jie2, LIN Sheng-zhan2, SHI Shu-hui2 (1.Key Lab of Marine Biotechnology of Jiangsu Province, Lianyungang 222005, Jiangsu, China; 2. School of Ocean, Huaihai Institute of Technology, Lianyungang 222005, Jiangsu, China)
RAPID DETERMINATION OF MOGROSIDE V WITH SOLID PHASE EXTRACTION AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHY HUANG Li-jie1, SU Xiao-jian2,*, HE Xing-cun2, CHEN Quan-bin2 (1. School of Chemisty and Chemical Engineering, Guangxi, Nermal University, Guilin 541004, Guangxi, China; 2.Enviroment and Resources School, Guangxi Normal University, Guilin 541004, Guangxi, China)
ADVANCES IN SAFETY EVALUATION OF FLAVONOIDS LONG Hai-rong1, YANG Yang2,*, LIU Shao-zhou1, XU Ying1, HUANG Tao1, NIE Jing-ran1 (1.Institute of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Guangxi, China; 2.College of Life science and Technology, Guangxi University, Nanning 530004,Guangxi, China)
TECHNICAL SUPPORT OF FOOD SAFETY GONG Guo-qiang (Tianjin Food Research Institute,Tianjin 300381,China)
STRENGTHEN FOOD SAFETY SUPERVISION PROMOTE THE DEVELOPMENT OF FOOD SAFETY YU Jun (Tianjin Port Free Trade Park Supervision Committee, Tianjin 300308, China)
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