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Food Science and Technology
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1005-9989
CN: 11-3511/TS
YP: 1975
Url: 北京市粮食科学研究所
Recommended Journals
Food Science and Technology
2011 -06
Catalog
Effects of phosphorus concentrations on the growth and fatty acid composition of Pinguiococcus pyrenoidosus(Pinguiophyceae) SANG Min1,LIU Jian-hui2,ZHANG Cheng-wu1,LI Ai-fen1(1.Institute of Hydrobiology,Ji'nan University,Guangzhou 510632;2.Department of Life Science,Hengyang Normal University,Hengyang 421008)
Research of the otherness in detecting the coliform bacteria from lactose method and LST method WANG Qian(Quality and Technical Supervision Bureau,Beijing Fengtai,Beijing 100071)
Application research of the cultivated method of Pleurotus by response surface analysis using potato processing waste LU Jia-bao,XIONG Wan-yang,CHEN Jin-chun*(College of Life Science and Technology,Beijing University of Chemical Technology,Beijing 100029)
Performance comparison of common culture media for isolation of Salmonella FAN Yuan-yuan~1,2,WANG Shu-xiang~2,CHEN Na-na~2,YANG Gong-ming~1(1.College of Food Science,South China Agricultural University,Guangzhou 510642;2.Entry-exit Inspection and Quarantine Bureau,Shunde 528303)
Transportation and storage of Chinese bayberry by controlled atmosphere box filled with high carbon dioxide WANG Bao-gang,LI Wen-sheng,FENG Xiao-yuan*,SHI Lei,YANG Yuan,YANG Jun-jun(Institute of Forestry and Pomology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100093)
The effective of citrus fruit juice in improving blood lipid CHEN Xi~1,CHENG Wan-mei~2,Hoby Hasina RAFAMANTANANTSOA~2(1.Wenzhou Medical College,Wenzhou 325035;2.Shanghai University of Sport,Shanghai 200438)
Pear puree-making characteristics of seven pear varieties WANG Juan,WANG Ran,WANG Feng-wu,DAI Hong-yi,WANG Cheng-rong*(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109)
Evaluation on meat quality of Chinese native chicken and broiler XIA Xiao-feng,LUO Feng-lian*,XIA Yan-bin,SU Wu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128)
Antioxidation activity by extract of ethanol in vitro from Vaccinium bracteatum Thunb CAI Ling-yun~1,2,SHI Min~1,XIA Xue-mei~1,WANG Shao-yun~1,ZHANG Guo-hui~1(1.School of Environmental and Life Science,Kaili University,Kaili 556011;2.College of Life Science,Key Laboratory for Southwest Wildlife Resouces Conservation,Minstry of Education,China West Normal University,Nanchong 637002)
Rheological properties of pectin from leaves of Premna Microphylla Turcz NING Hai-feng,TONG Qun-yi*(School of Food Science and Technology,Jiangnan University,Wuxi 214122)
The extraction of polysacchride from Gynostemma pentaphyllum Makion and the development of the chewable tablet LI Peng-jing~1,YANG Yang~1*,SU Dong-kuan~1,WEI Xiao-ying~1,YUAN Jing-quan~2,MIAO Jian-hua~2*(1.Life Science and Technology College,Guangxi University,Nanning 530004;2.Guangxi Medicinal Herb Garden,Nanning 530023)
Enzyme-assisted extraction method for total flavonoids from dregs of Sophora alopecuraides LI Li,YANG Jin,ZHU Gui-hua(School of Chemistry and Chemical Engineering,the North University for Ethnic,Yinchuan 750021)
Optimization of technology for ultrahigh pressure extraction of total flavonoids from Litsea coreana Level. JI Hong-fang~1,ZHANG Ling-wen~1,2*,ZHANG Yuan~1,YANG Ming-duo~2(1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003;2.Institute of Food Engineering,Harbin University of Commerce,Harbin 150076)
Pretreatment and determination of sugars in the hydrolysate after stream explosion of corn stover CHEN Jing-wen~1,2,ZHANG Hong-man~2,3*,LEI Ming-liu~2,3,ZHENG Rong-ping~2,3,LIN Zeng-xiang~1,2,HUANG He~1,2(1.College of Life Science and Pharmacy,Nanjing 210009;2.State Key Laboratory of Materials-Oriented Chemical Engineering,Nanjing 210009;3.College of Science,Nanjing University of Technology,Nanjing 210009)
The identification of rhodotorula and its solid-state fermentation conditions for carotenoid production LIU Hui-lin1,LIU Shao1,2,LAN Shi-le3,XIE Da-ping3*(1.College of Bio-Safety Science & Technology,Hunan Agricultural University,Changsha 410128;2.College of Food Science & Technology,Hunan Agricultural University,Changsha 410128;3.College of Bio-Science & Technology,Hunan Agricultural University,Changsha 410128)
Optimization of the enzymatic hydrolysis of oyster with papain and flavor proteinase via response surface method SUN Ke-yan,ZHANG Zhi-sheng*,TONG Hai-ju,LIU Ya-nan,SONG Xin(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001)
Screening of marine bacterium producing carrageenase and its enzymatic properties TANG Zhi-hong~1,LV Jia-sen~1,ZHANG Zhen~1,LIU Ping~1,JIANG Bo~1,WEN Shao-hong~1,QIN Song~2(1.Marine College,Yantai University,Yantai 264005;2.Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences,Yantai 264003)
Isolation of water-soluble polysaccharide and optimization of fermentation conditions from Armillaria mella YU Chen-chen,ZHU Xian-feng*,FAN Shu-jun,QIN Ren-bing(Institute of Bioengineering and College of Life Science,Henan University,Kaifeng 475004)
Optimization of the extraction parameters of chondroitin sulfate from sheep cartilage through quadratic regression orthogonal design XU Rui-cong~1,SUN Ai-dong~1,ZHANG De-quan~2*,RAO Wei-li~2,WANG Yu-xia~2(1.College of Biological Sciences and Biotechnology,Beijing Forestry University,Beijing 100083;2.Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture,Beijing 100193)
Extracting yellow croaker fish oil with enzymatic hydrolysis method and determin ation of fatty acid LIU Guo-yan~1,2,XU Xin~1*,CHEN Chen~1,LIU Huan~1(1.Food Science and Technology College,Yang Zhou University,Yangzhou 225127;2.School of Food Science Technology,Jiangnan University,Wuxi 214122)
Fermentation characteristics of market bread yeast during dough freezing and storage HUANG Jing-jing,JI Meng-cai,LIANG Jian-fen*(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)
Advances of medium -chain fatty acids application to cooking oil ZHOU Sheng-min,ZHANG Yu-quan*,JIANG Yuan-rong(Wilmar Biotechnology R&D Center Co.,Ltd.,Shanghai 200137)
Anti-oxidation stability of T.vogelii Hook f.seed oil HU Lin-zi~1,2,LI Xin-hua~1,MA Yong-quan~2,YU Xin~2*(1.College of Food Science,Shenyang Agricultural University,Shenyang 110866;2.College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225)
Oxidative rancidity of packed edible oils during frequent opening CHAI Xiang-hua,WU Ke-gang*,ZHAI Zhu-cheng,DUAN Xue-juan,ZHANG Wen,LIN Ruo-hui(Laboratory of Food Additives and Food Quality and Safety,Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510090)
The new methods for green extraction and purification of dihydromyricetin from ampelopsis CAO Min-hui~1,2,XIE Yi-ping~1,NI De-jiang~1(1.College of Horticulture and Forestry Science,Huazhong Agricultural University,Key Lab of Subtropical Agriculture Resource and Environment,Wuhan 430070;2.College of Sciences,Huazhong Agricultural University,Wuhan 430070)
The preparation and properties of orange oil microencapsulation XIONG Yue-qin~1,HE Xiao-wei~1*,HUANG Qiang~1,LI Ze-hong~2,YE Zhi-zhuang~2(1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640;2.Guangzhou Baihua Flavours and Fragrances Company Ltd.,Guangzhou 510370)
Effects of stachyose,xylooligosaccharide and galatooligosaccharide on growth of Bifidobacterium Bifidum SHU Guo-wei1,2,JI Li-yuan1,CHEN He1,QI Huan1,MA Qi2,QING Tao2(1.College of Life Science & Engineering,Shaanxi University of Science & Technology,Xi'an 710021;2.Enzyme Engineering Institute,Shaanxi Academy of Sciences,Xi'an 710600)
Optimization of fermentation medium components for Bacillus FC96 by response surface analysis CHEN Yu,FENG Zhen,ZHANG Hong-wei,HAN Jian-chun*(College of Food Science,Northeast Agricultural University,Harbin 150030)
Effects of NO treatment on storage quality of apricot fruits CHEN Song-jiang,BI Yang,LI Yong-cai*,YIN Yan,DING Bo,YUAN Li,ZHAO Zhuan-xia,WANG Yi-kun(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070)
Stability of Wonhuwang pear cloudy juice during storage SONG Li-ning~1,WANG Ran~1,WANG Jia~2,XIAO Jun-xia~1,WANG Cheng-rong~1*(1.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;2.Dalian Jinzhou District Quality and Technical Supervision,Dalian 116100)
Different inhibitors in enzymatic browning of olive juice HUANG Chun-qiu,QIN Hai-yuan,LIN Jun(Guangxi Agricultural Vocational and Technical College,Nanning 530007)
Effect of enzymatic clarification on grape juice quality FANG Liang,ZHAO Hui-fang,QU Le-wen,WU Wen-long,LI Wei-lin(Institute of Botany,Jiangsu Province and the Chinese Academy of Science,Nanjing 210014)
The technology of deployment of the concentrated orange juice MI Shun-li,HUANG Li,WEI Bao-yao*,TENG Jian-wen(Light Industry and Food Engineering Institute,Guangxi University,Nanning 530004)
Application of nanotechnology in post-harvest fruits and vegetables WANG Hong-juan,YANG Hong-shun*,CHEN Fu-sheng,LIU Bo-ye,DUAN Na-na(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450052)
Processing beverage from pineapple and Broadleaf holly leaf tea CHENG Xiao-na,WANG Fang,YANG Zhao,LIU Si-xin,CHEN Wen-xue*(College of Food Science and Technology,Hainan University,Haikou 570028)
Carrier and release of bovine serum albumin from chitosan-pectin complex of pH-sensitive LI Zuo-wei~1,ZHANG Li-yan~2(1.Department of Food and Bioengineering,Guangdong Industry Technical College,Guangzhou 510300;2.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640)
Prebiotic effects of oligosaccharides and soluble dietary fiber on infant intestinal flora QIN Xue-mei,LIU Jing,HUO Gui-cheng*(Key Lab of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030)
The methods of dietary fiber preparation from lemon MENG Ying,TANG Yuan-mou,LI Hua-xin,XIAO Yao-tian,YANG Kun(School of Bioengineering of Xihua University,Chengdu 610039)
Modification of dietary fiber by enzyme from tomato peel WU Hong-bin~1,YANG Ming~2,WEI Ting~3,WU Hong~1*,ZHENG Gang~3(1.Institute of Agro-food Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000;2.Shandong Quality Certification Centre,Jinan 250014;3.College of Food Science,Southwest University,Chongqing 400715)
Effect of supersonic on sucralose crystallizing process WANG Guo-yu,ZHANG Bin*,ZHOU Wu,YU Feng,REN Jie(Key Lab of Food Science,Ministry of Education,Nanchang University,Nanchang 330047)
Development of processing ingredient of sweet corn garden stuff gruel WANG Hai-tang,LIU En-ling,LI Yan,ZHENG Xiao-jie,ZOU Ying(Wenzhou Academy of Agriculture Science,Wenzhou 325006)
Effect of pH and heat-induced on properties of egg white powder WANG Xu-qing,SI Wei-da,LU Xiao-ming,LIU Xu-ming,HAN Zhao-peng(Chinese National Egg Engineering Research Center,Beijing DQY Agriculture Technology Co.,Ltd,Beijing 100081)
Physical properties of quick pickled salted egg yolk as affected by different metal ions FAN Jin-song,YAN Jin-jiao,WEN Sheng-yang,LI Bin*,LI Rui,MA Mei-hu(College of Food Science,HuaZhong Agricultural University,Wuhan 430070)
Progress of superchilled storage technique for animal food PENG Tao~1,DENG Jie-hong~1,2*,TAN Xing-he~1,2,LI Jun~1(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;2.Hunan Provincial Key Laboratory of Food Science and Biological Technology,Changsha 410128)
The relationship between bovine longissimus dorsi color and functionalities SHI Jie,JIN Hong-guo,WANG Rong-rong,CUI Guo-mei,CHI Xiao-guang,CHEN Qi-liang,PENG Zeng-qi*(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095)
Processing technology of dried spiced rabbit meat YANG Guo-tang,GAO Han(Institute of Henan Science and Technology,Xinxiang 453003)
The extraction technology of chondroitin sulfate from head of farmed Sturgeon by enzyme HU Ye-li1,HAN Fu-ping1,LIU Qian1,HU Jing1,CHENG Bo2,LV Zhong3,LAN Ze-qiao4(1.School of Chemical Engineering,Wuhan Institute of Technology,Wuhan 430073;2.Key Laboratory for Green Chemical Process of Ministry of Education,Wuhan 430073;3.Hubei Key Lab.of Novel Reactor,Green Chemical Technology,Wuhan 430073;4.HuBei Tianxia Sturgeon Company,Yidu 443300)
Extraction of collagen from the skin of squid using enzymatic method WANG Yan~1,FU Wan-dong~2,ZHENG Bin~2*(1.Zhengjiang Ocean University,Zhoushan 316000;2.Zhejiang Marine Development Research Institute,Zhoushan 316100)
Isolation and characterizing of Tilapia proteins TANG Xiao-dan,ZHOU Chun-xia*,HONG Peng-zhi,LIU Shi-chang(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088)
Biochemical changes associated with auto-hydrolyzing of squid processing wastes XU Wei~1,DAI Li~2,SHI Hai-ying~1,XUE Yong~3(1.School of Life Science,Liaocheng University,Liaocheng 252059;2.Liaocheng Bureau of Quality and Technical Supervision,Liaocheng 252000;3.College of Food Science and Engineering,Ocean University of China,Qingdao 266003)
Processing technique of dried drunk fish GONG Zi-hui,LIN Lin*,LU Jian-feng,YE Ying-wang,JIANG Shao-tong(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009)
The comparison between high pressure and salt treatment on the properties of dough HOU Lei,SHEN Qun*(College of Food Science and Nutritional Engineering,China Agricultural University,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Beijing 100083)
Modification of white rice bran and its application in microencapsulation of oil ZOU Jin,SHI Yan*,ZHENG Wei-wan,ZHANG Hai-ling,LIAO He-jing,KONG Ling-wei,LONG Ji-yun(State Key Laboratory of Food Science of MOE,Nanchang University,Nanchang 330047)
Preparation and stability of microcapsuled rice bran oil SHI Su-wei~1,XIONG Hua~1*,HU Ju-wu~1,2,LI Jie~1(1.Nanchang State Key Laboratory of Food Science,Nanchang University,Nanchang 330047;2.Jiangxi Academy of Sciences,Nanchang 330029)
Separation and purification of active zein peptide and their reducing powers LI Hong-mei,GAO Ming-li,ZHAN Lu(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)
Technology of high fructose syrup using broken rice glucose by borate separation ZHANG Qiu-zi,WANG Ze-nan*,LI Jing-jing,LI Ying,WU Hong-yin,LIU Peng(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009)
Improvement of the quality of sweet potato vermicelliby adding phosphate LI Xiao-ting,SU Dan-ping,SHEN Qun*(College of Food Science and Nutritional Engineering,China Agricultural University,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Beijing Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,Beijing 100083)
Use of solid-state gas explosion for extraction of soluble dietary fiber from corn bran WANG An-jian,TIAN Guang-rui,WEI Shu-xin,WANG Zhao-gai(Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002)
Extraction optimization of red radish pigment of low-pectin-content ZHU Wei-ping,WEI Qing-yi,NING Zheng-xiang,ZHANG Yuan-yuan,XIE Zhi-chun(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510641)
The isolation and purification of gardenia yellow and gardenoside ZHAO Ping~1,2,WANG Cheng-run~2,ZOU Ji-hong~1,JIN Yi~2*(1.College of Life Science,Heilongjiang University,Harbin 150080;2.College of Pharmaceutical Sciences,Zhejiang University,Hangzhou 310058)
Extraction of lycopene and antioxidant characteristic CHANG Hai-jun~1,WANG Qiang~2,ZHOU Wen-bin~1*(1.College of Environmental and Biological Engineering,Chongqing Technology and Business University,Chongqing 400067;2.Department of Biological and Chemical Engineering,Chongqing Education College,Chongqing 400067)
Technology of extracting total flavonoids from tartary buckwheat bran by ultrasonic MU Ting-ting,HAN Ling*,LI Ru-ren(College of Food Science and Engineering,Gansu Agriculture University,Lanzhou 730070)
Preparation of V-type amylose-oleic acid complex and influence factors of the crystal structure YUAN Gui-ying~1,YANG Liu-zhi~2,QIN Ling-xiang~2,LI Hong~2,LI Xue-hong~2,SHEN Rui-ling~2,LIU Yan-qi~2(1.Department of Food Science,Henan Vocational College of Agriculture,Zhongmu 451450;2.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002)
Antioxidant activity of skin pigment from wild plum LI Zi-wei,OUYANG Yan*,JIA Feng-qin,LI Feng,ZHANG Xue-rong(College of Chemistry and Biology,Yili Normal University,Yining 835000)
Antioxidant and cytotoxic properties of the blue maillard reaction products formed in xylose-glycine model system YIN Zi,ZHANG Xi,JING Hao*(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)
Application of the Neotame in set yoghurt DU Shu-xia~1,BEI Hui-ling~1,XU Li~1,LIN Nan~2(1.Department of Food Bioengineering,Guangdong Industry Technical College,Guangzhou 510300;2.Department of Food Science and Engineering,Jinan University,Guangzhou 510632)
Amino acid changes relating with volatile flavor compound in the soybean paste KANG Xu~1,QIAO Xin~1,LI Dong-sheng~1,2*,HUANG Hong-xia~1(1.College of Bioengineering,Hubei University of Technology,Wuhan 430068;2.Research Center of Food Fermentation Engineering and Technology of Hubei,Wuhan 430068)
Sensory assess and instrumental analysis of instant corn texture SUN Hai-tao~1,2,LIU Jing-sheng~1*(1.College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118;2.Department of Pharmaceutics and Food Science,Tonghua Normal University,Tonghua 134002)
Compared with metherd of preparation Pb antigen LUO Shun-jing~1,YAN Jie-lin~1,LIU Cheng-mei~1*,ZOU Chang-chun~2,CHEN-Chen~1,QIU Sheng-yan~3,CHEN Fa-rong~1(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047;2.Nanchang University,Nanchang 330031;3.People's Hospital,Ruichang 332200)
Reducing irritability with fermentation food WANG Xue,WANG He-yan,QIAN He,SUN Xiu-lan,YAO Wei-rong*(School of Food Science & Technology,Jiangnan University,Wuxi 214122)
Reviewed of allergen-cross-contamination management guides of Chinese major trading nations or regions WEI Xiao-qun~1,XIE Li~1*,CHEN Wen-rui~1,LI Zhi-yong~1,CHEN Ze-yu~2,WANG Jin-tong~2(1.Guangdong Inspection and Quarantine Technology Center,Guangzhou 510623;2.Tianhe Entry-Exit Inspection and Quarantine Bureau,Guangzhou 510610)
Migration of simulated contaminants in paper food packaging materials HUANG Chong-xing,DUAN Dan-dan,YANG Qi-feng,WANG Shuang-fei(Light Industry & Food Engineering College,Guangxi University,Nanning 530004)
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