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Journal of Chinese Institute of Food Science and Technology
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1009-7848
CN: 11-4528/TS
YP: 2001
Url: 中国食品科学技术学会
Recommended Journals
Journal of Chinese Institute of Food Science and Technology
2009 -04
Catalog
Expression of Nattokinase Gene in Saccharomyces Cerevisiae Wang Kaimin2 Zhao Min1,2 Wang Fuxin3(1College of Life Science, Northeast Forestry University, Harbin 150040, 2Daqing Institute of Biotechnology Northeast Forestry University, Daqing 163000, Heilongjiang 3Changchun Keygen Biological Products Co., Itd, Changchun 130012, Jilin)
The Primary Research of Stable Isotope Ratio Mass Spectrometry Method in Application of NFC and FC Juice Authentic Identification Niu Liying1 Hu Xiaosong1 Zhao Lei2 Gao Min1,3 Liao Xiaojun1 Wu Jihong1(1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 2Sub-Institute of Food and Agricultural Standardization, China National Institute of Standardization, Beijing 100088 3Beijing Fengtai Health Bureau, Beijing 100071)
Separation and Character of Anti-hypertensive Peptides Enzymatically Hydrolyzed from Mussel Dai Zhiyuan Zhu Fengxian Zhang Yanping Yuan Xiaoqing(Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310035)
Study on Production of Pine Polypeptide by Microbe Fermentation Method Zhang Zhi Zhu Hongliang Huang Fang Wang Tingting(College of Forest, Northeast Forestry University, Harbin 150040)
Study on Ultrasonic Extraction Technology of Limonin from the Kumquat Li Jilie Zhang Hui Zeng Chaozhen Li Zhonghai(Central South University Forestry & Technology, Changsha 410004)
A Study on Tea Amino Acids Extraction Regulation of Famous Green Tea with Representative Shape Wang Hui Gong Shuying Shao Xiaolin Gu Zhilei(Institute of Tea sciences, Zhejiang University, Hangzhou 310029)
The Simulated Gastrointestinal Digestion of Major Allergic Source from Mud Crab and Its Effect on Allegic Source activity Huang Yuanyuan1 Liu Guangming1 Zhou Ligen2 Zhang Lingjing1 Su Wenjin1 Cao Minjie1(1The Key Laboratory of Science and Technology for Aquaculture and Food Safety;School of Biotechnology, Jimei University, Xiamen 361021, Fujian 2Institute of Food Processing, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021)
Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus Jiang Yong1 Ji Yun1 Gao Lili1 Jiang Huaizheng1 Zhao Hong2 Liu Tianzhong1(1College of Food Science and Engineering, Ocean University of China, 266003 2Qingdao Television University, 266012)
Study on Screening and Enzymatic Properties of α-Galactosidase-producing Lactobacillus Ye Xuefei Ruan Hui Li Qingqing Zhu Chengliang Mu Lin Zhu Dongsheng He Guoqing(College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029)
Research on Papain-catalysed Hydrolytic Technology of Casein from Goats Milk Hu Zhongqiu Li Bailing Li Zhicheng(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi)
Researches on Isolation, Purification and Identification of Chondroitin Sulfate-Glycoprotein from Sepia Illex Argentinu Fang Xubo Chen Xiaoe Yu Hui Song Ru(School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, Zhejiang)
The Influence Factor on Viscosity and Microstructure of Xanthan/Guar Gum Mixed Solutions Wang Yuanlan1 Huang Shouen2 Li Zhonghai1(1Central South University of Forestry & Technology, Changsha 410004 2Changsha University of Science and Technology, Changsha 410015)
Study on the Stability Influence Factor of Tilapia Oil Emulsion System Gao Xianliang Yi Meihua(School of Food, Hainan University, Haikou 570228)
Study on the Technology of debitterize for Huyou Juice Xing Jianrong1 Xia Qile1 Cheng Shaonan1 Ye Xingqian2 Shao Min1 Zhang Jun1 Lu Shengmin1(1Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 2College of Bio-system Engineering & Food Science, Zhejiang University, Hangzhou 310029)
Study on the Relation between Pectin Content and Brittleness of Low Salt Pickled Mustard Tuber by Lactic Acid Bacteria Liu Ling Wu Zufang Weng Peifang Jiang Huazhen(Key Laboratory of Applied Marine Biotechnology, Ministry of Education & Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, Zhejiang)
Effects of Dough Formula and Technology Condition on the Formation of Acrylamide in Shaobing Geng Zhiming1 Jiang Rong2 Chen Ming3(1Institute of Agricultural Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014 2College of Information and Technology, Sichuan Agricultural University, Yaan 620514, Sichuan 3Institute of Food Safety and Inspection, Jiangsu Academy of Agricultural Sciences, Nanjing 210014)
Influence of Processing Technology and Rehydration Conditions on Rehydration Performance of Dehydrated Carrots Feng Yinjie Shi Fangrong Ying Tiejin(Department of Food and Nutrition, Zhejiang University, Hangzhou 310029)
Application of Cluster Analysis in Sensory Evaluation of Fried Instant Noodle Ouyang Yifei1 Gao Haiyan1 Zhao Lei2 Hou Guoyou3 Mi Junfeng3 Chen Xu1 Yin Jingyuan1(1College of Life Sciences, Shanghai University, Shanghai 200444) 2Food and Agricultural Standardization Institute, China Standardization Institute, Beijing 100088) 3Food Safety Research Institute, JINMAILANG Food Corporation, Longyao 055350, Hebei)
Sensory Evaluation and Taste Components Analysis of Fermented Mussel Juice Seasoning Zhao HuaJie Yang Ronghua Dai Zhiyuan(Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310035)
Detection of Three Food-borne Bacterial Pathogens in Meat Using FTA Filtering Combined with Multiplex PCR Assay Yang Guoxing1 Su Xudong1 Li Ai2 Zhou Wei1 Zhang Yashuang1 Zhang Wei1(1College of Food Science and Technology, Agriculural University of Hebei, Baoding 071000, Hebei 2Department of Environmental and Chemical Engineering, Tangshan College, Tangshan 063000, Hebei)
Simultaneous Determination Method of Six Biogenic Amines in Sausages by High-Performance Liquid Chromatography Zhang Hui1 Cai Chenggang1 Zhu Gengjie1 Jiang Kezhi2(1College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015 2Key Laboratory of Organosilicon Chemistry and Material Technology, Ministry of Education(Hangzhou Normal University),Hangzhou 310036)
Expression and Purification of Recombinant Single Chain Fv Antibody against Clenbuterol in Prokaryotic Cells Wang Hong1 Liu Xixia1 Liang Yan2 Zhang Hongbin3 Sun Yuanming1 Chen Shuchi1(1Key Laboratory of Food Quality and Safety of Guangdong Province/Research Institute of Food Quality and Safety of SCAU, South China Agricultural University, Guangzhou 510642 2Guangzhou Quality Supervision and Testing Institute,Guangzhou 510110 3Guangzhou General Hospital of Guangzhou Military Command, Guangzhou 510010)
Optimization of the Preparation Condition for Water Soluble Royal Jelly with Enzymatic Hydrolysis and Its Characteristics Qi Xiangyang1,2(1College of Biological Environmental Sciences, Zhejiang Wanli College, Ningbo 315000, Zhejiang 2Department of food science and technology of Huazhong Agricultural University, Wuhan 430070)
Study on Anti-oxidation Activity of Zn-MT-like Induced from C.Vulgaris Li Lianping Huang Zhiyong Wang Zhicong Liu Xiaoxue Huang Li'e Zhang Bing(College of bioengineering, Jimei University, Xiamen 361021)
Study on Antioxidant Activities of Extractions From Some Kinds of Crataegus Fruits Yang Lei Jia Jia Zu Yuangang(Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040)
Studies on Radioprotection Effect of Angelica Sinensis Polysaccharides on Subchronic Radiation Injured Mice Sun Yuanlin1 Ma Guogang1 Tang Jian2 1.Department of Life Science, Yuncheng University, Yuncheng 044000, Shanxi 2.State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu)
Study on the Effect of Areca Nut Extracts on Gastrointestinal Function in White Rat Yuan Liejiang1,2,3 Li Zhonghai1 Zheng Jinxing1(1Faculty of Food Science and Engineering;Central South University of Forestry & Technology, Changsha 410004 2China Agricultural Product & By-product Quality Inspection Center(Hunan), Changsha 410007 3Hunan Product(commodity) quality inspection institute, Changsha 410007)
Effect of Resveratrol in Post Harvest Peanut Root by Ultraviolet Irradiation Zhang Jun Ge Linmei Fang Xiangjun Shao Min Gao Haiyan(Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021)
Study on Molecular Identification and Pharmacology of Hemostasis Action for Isinglass Cao Hui1 Tian Xiaoling2 Liu Xin1,2(1School of Life Science, Sun Yat-sen University, Guangzhou 510275 2Academe of Food and Health Engineering, Sun Yat-sen University, Guangzhou 510275)
Purification and Enzymology Characteristic of α-Galactosidase from Aspergillus Foetidus ZU-G1 Liu Caiqin1,2 He Guoqing2(1College of Biology and Environment Engineering, Zhejiang Shuren University, Hangzhou 310015;2Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029)
Development of a Current Mode Immunosensor for VP Based on Electric Deposition Nano-Au Modified 4-SPCE Zhao Guangying Ma Chao Li Jianrong(College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035)
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