Academic Periodical of Farm Products Processing 2009 Issue 3 Synthesis and Identification of Fenvalerate Specific Artificial Antigen

Synthesis and Identification of Fenvalerate Specific Artificial Antigen
Wei Xinlin;Liu Ying;Zhang Shaoen;Wang Yuanfeng

..............page:5

Development of Hot Salty Duck Egg
Pan Leiqing;Liu Fengjuna;Tu Kang;Zhang Jianhao

..............page:10

Study on Texture Properties of Soybean and Peanut Blend Extrusion Products
Sun Zhaoyong;Wei Yimin;Zhang Bo;Chen Fengliang

..............page:13

Modification of Dietary Fiber and Its Effects on the Property
Shen Ruiling;Wang Ying

..............page:17

Study on Optimizing Preparation Conditions of Octenyl Succinic Anhydride Modified Wheat Starch
Song Xiaoyan;Zhu Wei;Zhou Xiang

..............page:21

Research on the Development of Protein-based Fat Analogue, the Mechanism and Applications in Dood Industry
Cao Liuxia;Li Lin;Liu Guoqin

..............page:26

Purification and Invitro Antioxidative Effects of Polyphenols in Apple Pomace
Wang Liyuan;Miao Lili;Qiu Nongxue

..............page:29

Progress of Research and Application in Biomechanical Properties of Fruits and Vegetables
Wu Yali;Guo Yuming

..............page:34

Predictive Food Microbiology: Past, Present and Future
Dong Qingli

..............page:38

Determination of Total Triterpenes from A. Deliciosa Root by Spectrophotometry
Bai Xinpeng;Guo Zhiyong;Liu Xiaoqin;Qiu Aiyong

..............page:42

Research Progress of Nuclear Magnetic Resonance Technique in Food
Zhou Hang;Li Zerong;Li Baoguo

..............page:47

Concerning Traditional Starter Cultures of Staple Foods and The Research of Their Microorganism
Su Donghai;Hu Lihua;Su Dongmin

..............page:50

The Comprehensive Development and Utilization of Wheat Bran and Soybean Hull
He Fenxia;Liu Guoqin;Li Lin

..............page:53

Extraction of Flavonoids From Ocimum Leaf and Its Free Radical Scavenging Effects
Wang Zhonghe;Lin Yongsheng

..............page:57

The Interaction between Arctiin of Active Constituent of Medical Plant and Human Serum Albumin
Zhang Guowen;Chen Xiuxia

..............page:62

Influence of Wheat Hour Quality and Main Components on the Separation of Wheat Starch and Gluten
Zheng Xueling;Li Limin;Sun Zhi

..............page:65

Optimization of ELISA Method Conditions for Detection of AFB1
Cai Lin;Zhang Zhen;Qian Lili;Zhang Yuanyuan;Pei Shichun

..............page:69

The Application of Near-Infrared Spectroscopy Technique in Dairy Analysis
Peng Dan;Li Mannan

..............page:73

Experimental Study on Preparing Microencapsulation of Urea with High-voltage Electrostatic Field
Hu Chao;Li Baoguo;Wu Youzhi;Ying Yue;Dong Mei

..............page:78

Comparative Study on Methods of Extraction and Deproteinization of Crude Polysaccharides in Flatstem Milkvetch Seed
Dong Rui;Qiu Nongxue;Jin Xiaohui

..............page:120

Comparison of Microwave-Assisted Hydrodistillation with the Traditional Hydrodistillation in the Separation of Volatile Oil Existed in Natural Spice
Jiang Zitao;Li Jianuo;Li Rong

..............page:117

Study on the Technology for the Production of the Colored Ccarrot Juice-bearing Bean Curd
Hou Lixia;Yan Jie

..............page:114

Nutritional and Safety Evaluation of Instant Noodles Flavoring
Zhang Yinliang;Jiang Chunpeng;Xiong Weidong

..............page:111

Producing Soluble Dietary Fiber from Bean Dregs through Enzymolysis
Si Fang;Wang Mingli

..............page:108

Study on Influences of Improving the Conversion Degree of Fatty Acid Methyl Ester by Using Chemical and Ultrasonic Methods in the NaOCH3 Catalyzed Syrstem
Han Lijuan;Li Lin;Liu Guoqin

..............page:103

Effects of Pulsed Electric Field(PEF)Pre-treated on Potatoes Microwave Drying Characteristics
Huang Xiaoli;Yang Wei;Wang Ni

..............page:189

Status and Countermeasures of Popularizing HACCP System in Food Enterprises in China
Guan Xian;Xu Fei;Dong Qingli

..............page:186

Thinking of Farm Products Quality Security and Standardization System Building
Lu Junyan

..............page:184

Optimization on Determination Conditions of Content of Phenol in Guava Leaf
Nan Ji;Li Yuanzhi;Luoqiang;Xu Lizhen

..............page:181

The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality
Zhao Xin;Zhao Hongshuang;Jiang Guolong

..............page:177

Detection for Vestige Antibiotics in the Milk
Wang Limin

..............page:174

The Primary Probe for Using Microscope into the Beverage Producing
Liu Mengfang;Tao Leren;Wan Jianxiao;Hu Chan;Wang Huirong

..............page:170

The Application of Gas Chromatography Measure Sodium Cyclamate in Milk Beverage
Zhu Shiming;Zhang Jianwei;Zhu Meiyun;Ai Zhilu

..............page:167

The Effect of Natural Vitamin E on The Oxidative Stability of Edible Rapeseed Oil
Zhao Guixing

..............page:165

Wheat Native Processing and Utilization
Li Limin;Sun Zhi

..............page:161

The Study on Processing Technique of Pumpkin Cake with Oligosexylose
Yan Hongyu;Li Jun;Li Hongmei;Liu Haijun

..............page:157

Study on Physico-chemical Properties of Apple Pectin Based on Different Molecular Weights
Tian Yuxia;Qiu Nongxue

..............page:153

Preparation of ACE Inhibitory Peptides by Alcalase Enzymatic Hydrolysis from Apricot Kernel Protein
Liu Ning;Qiu Nongxue

..............page:149

The Study of Wheat Malt Eliminating Soybean Odor
Zhang Pingan;Qiao Mingwu;Zhang Jianwei;Yang Xiancao

..............page:145

Study on Quick-Freezing of Banana Slice under Vacuum Freeze-Drying Condition
Zhang Bin;Li Yuangzhi;Xiao Nan;Zhang Huiming

..............page:142

Technology Study on Vacuuming Sugar Infusion of Chayote Preserved Fruit
Xu Lishen;Wu Tingting;Yang Qigang;Xu Qiran;Chen Yu;Li Yuanzhi;Wangyu

..............page:138

Comparison of Different Drying Preparation Methods on Pineapple
Chang Hong;Li Yuanzhi;Zhang Huimin

..............page:135

Study on Preparation of Solidified Yam-jujube Yogurt
Wang Lixia;Sun Kang;Wei Ke

..............page:132

Mathematical Model Building of Pomegranate Peel Polyphenols Ultrasonicwave Extraction with RSM
Zhao Yanhong;Li Jianke

..............page:126

Study of the Effects Decoloring Conditions of Powder Active Carbon on Sucrose Solution
Ding Weiying;Lin Jinfeng;Xu Lin;Gao Fen;Yang Chun

..............page:100

The Effect of Modified Potato Starch on the Quality of Deep-frozen Dumpling
Liu Yanqi;Liu Yaheng;Wu Shibo;Yang Liuzhi;Li Changwen;Zhang Yuanda

..............page:97

Application and Properties Research of Nano-TiO₂-Chitosan Composite Films
Tao Xiqin

..............page:93

Stability of Antioxygenic Property of Peanut Protein Bioactive Peptides
Chen Qinghua;Wang Jinshui;Li Lu;Wei Zhiyan;Li Jun

..............page:90

Spray-drying Technology of Powder of Lentinus Edodes
Li Bo;Nie Lei;Suo Xiaomin;Shi Dengcheng;Zhou Hanzun

..............page:87

Study on Effect of mixed Phosphates on Heat-induced Gelation Property of Myosin from Beef
LI Baosheng;Wang Xiujun;Qiu Shuyi;Qu Yuan

..............page:85

The Research Advance of Wheat Bioactive Peptides
Liu Xiaojun;Liu Guoqin;Li Lin

..............page:81