Academic Periodical of Farm Products Processing 2011 Issue 10 Preparing of Hazelnut and Wolfberry Compound Beverage

Preparing of Hazelnut and Wolfberry Compound Beverage
Wang Guojun;Hao Weiming;Jin Junyan

..............page:74-76

Chitosan Composite Film Coating on Cucumber Preservation during Storage
Zhang Jianwei;Bai Huan

..............page:66-70

Extraction and Stability of Superoxide Dismutase from Duck Blood
Zhou Yadi;Li Cheng;Kang Bin;Fan Chengmin;Liu Ya

..............page:21-24

Research Progress on New Sterilization Technology of Fresh-cut Fruits and Vegetables
Wang Cheng1;2;Chen Yulong2;Liu Zhongyi1;Zhang Yan;Yao Xizhen2

..............page:7-13,29

The Application Effect of Sun-cured Red Tobacco in Chinese Low-tar Cigarettes
Cheng Xianghong

..............page:63-65

Discuss on Reform and Exploration of Teaching of the Basic Chemical of the Professional of the Food in Higher Vocational Education
Cao Yang

..............page:158-159

Effects of 1-MCP Treatment on the Storage Quality of Xinjiang Pomegranates
Gao Junhua;Zhang Runguang;Zhang Youlin

..............page:80-83

Optimization of Corn Sesame Cake
Fan Yangping1;Jiang Shenglong2;Huang Bingbing1;Gao Haiyan3

..............page:132-134

Production Technology of Pumpkin-sweet Potato Starch Noodle
Zhang Zhuo;Xie Xinhua;Yang Feng

..............page:130-131

Intelligent Control System of Hot Air Drying Experiment Platform
Zhao Cunyang;Ye Jinpeng;Du Zhilong;Li Fengcheng;Xie Shijun

..............page:90-94

Pigment Variation of "Laba" Garlic Prepared by Dry Process during Shelf Life
Wang Yu1;Li Xihong1;Ju Xiaofeng1;Wang Dan1;Shao Chongxiao2

..............page:4-6,20

di ba jie quan guo nong chan pin zhu cang jia gong ke ji jiao liu da hui zai shang hai zhao kai
he lin

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

Choice on Enhance Factor of Carotenoids Fermented by Rhodotorula Glutinis
Liu Bing1;Xin Jiaying1;2;Zhang Shuai1;Wang Yan1;Dong Jing1

..............page:17-20

zhong guo hai yang da xue shi pin ke xue yu gong cheng xue yuan

..............page:1

Determination of BHA,BHT and TBHQ in Foods by Gas Chromatography Mass Spectrometry
Wei Shulong;Kou Lijuan;Liang Chunshi;Zang Jinhai;Cai Liuyan;Ma Jijun;Wang Hongyan;Zhou Xiuzhi Food Research and Development Company;Yantai;Shandong 264006;China)

..............page:101-104

Application of Practice and Innovative Thinking in the Teaching of Food Science and Engineering
Qiao Xing;Zheng Zhanwei;Niu Pengfei;Fu Chengcheng;Zhang Baoshan

..............page:145-147,150

Processing Technology of Spicy Rabbit Meat
Li Yanling;Cai Yumei;Liu Ranzhi

..............page:135-136

Abstract of Fried Broad Bean
Cheng Lili;Chao Yanhua;Su Jiandang

..............page:77-79

Extraction of Total Saponins from Yam by Ultrasonic Wave
Li Jian;Zhang Hongmin;Li Chenchen

..............page:71-73

The Initial Research of Rice Straw Cellulose Fermenting Fungus
Chu Shiyu1;Wang Yuanliang1;2;Zhou Chuanyun1

..............page:51-56

nong chan pin jia gong xue kan gao yue

..............page:136

Effect of Growing Condition on the Vitamin C Content of Black Soybean Sprouts
Wang Wei;Zhu Qinzhen

..............page:49-50,56

Reform and Exploration on the Experimental Course of Food Fermentation Technology in Normal University
Zheng Zhanwei;Zhang Baoshan;Zhang Yuntao;Dong Tingting;Sun Juan

..............page:137-139

Inspiration from New Pharmacopoeia of China in Vocational Instrumental Analysis Practical Course
Han Jinhui;Zhai Pei

..............page:143-144

Fresh-cut Processing Preservation Technology
Yang Bingnan1;Liu Bin1;Yang Yanchen1;Lin Yaling1;Chang Xiguang2;Zhang Xiaoyan1

..............page:36-40

Determination Methods of Flavonoids from Zhongyuan Tree Peony
Cheng Yuanbin;Fan Jinling;Zhang Pengfei

..............page:97-100

Enzymatic Browning and its Influence Factors of Dangshansu Pear
Guo Li1;Du Xianfeng1;Zhang Miaode2

..............page:25-29

Content Determination of Total Polysaccharides in Sangshen Wufa Gruel by Anthrone-sulfuric Acid Method
Hui Qiusha

..............page:105-107

Science and Technology Support Countermeasure for Potato Industry Chain Building in Shanxi
Li Ping

..............page:120-122,131

Development and Prospect Forecast of World Organic Food
Hou Yanmei;Dai Zhiyong;Shen Guohui;Mo Hongwei;Zhang Yanchun

..............page:123-125

Progress in Microcapsules Techniques Applications in Biological Fields
Dong Xiao;Jiang Zitao;Li Rong

..............page:108-110

Practice and Reflections Teaching Reform of "Food Hygiene"
Cui Haiying

..............page:140-142

Preservation Performance of Banana with Molecular Sieve/LDPE Blend Film
Xu Wencai;Li Dongli;Shi Qingping;Yu Xuemei

..............page:30-32,40

Ultrasonic Extraction of Total Flavonoids from Stems and Leaves of Purple Sweet Potato Technology
Wang Hecai1;Yang Wei2;Wang Gang1;Zhu Qinzhen3

..............page:46-48

Investigation on the Traceability of Pork in Shanghai
Zhang Fangyi;Huang Songlin;Huang Xunjuan;Wang Wendi

..............page:114-116,119

Some Recommendation about the Teaching Reform for the Principal of Food Process
Ji Junmin;Wei Anchi;Li Yulan

..............page:151-152

Influence of Enzymes Hydrolysis Milk Protein on the Texture of Yogurt
Xu Danhong;Qin Weiwei

..............page:60-62

Agricultural Cooperation and Development Between Shandong Province and African
Xiao Mei

..............page:117-119

Establishment of HACCP System in Processing for Selenium-enriched Dried Pork Slice
Lai Pufu;Shen Hengsheng;Chen Junchen;Li Yibin;Kong Zhiwei

..............page:126-129

Reform and Practice of "the Control Technology of Food Quality and Safety" Project-oriented Curriculum
Liu Ping;Qi Xingpu;Zhan Yueping

..............page:148-150

Preparation of Peptides Derived from Cerasus Humilis Kernel Protein
Zhang Ling;Wang Xiaowen

..............page:41-45

Extrusion Conditions and Physical and Chemical Properties of Batatas
Liu Xiao;Zhang Hui;Zhang Xinwen;Zhou Xiaowei;Chen Tingting

..............page:57-59,62

Evaluation of Oat Meal on Quality Traits and Processing Quality Properties of Steamed Bread
Feng Yanyun;Ju Yajie

..............page:84-86,94

Preparation and Experiment on the Preservative of Essential Oil Melaleuca Alternifolia
Zhu Deming1;2;Han Zhiping1;2;Jing Wei1;3;Li Jihua1;3;Tan Yongfu1;2;Cao Yupo1;3

..............page:87-89,94

Progress of Milk Microbiology Detection Technology
Chi Huifang;Gao Lixia;Guo Aiping

..............page:95-96,107

Research Advances in Extraction Tea Seed Oil
Liu Zhenxiang;Chen Yun

..............page:111-113,125

Detection of Clostridium Botulinum by Fluorescent Real-time PCR Method
Zhang Ruiling1;Hao Jie2;Luo Shizhi3;Zhang Yunxia2;Liu Yunguo2

..............page:14-16

Application of "Task-driven" Method in Community Nutrition Teaching
Liu Shuying;Li Guixia;Wang Huazhi;Li Pingping;Li Yanhong;Zhao Qiang

..............page:156-157

Teaching Innovation and Practice in Food Science and Engineering
Zhang Jian;Liu Hongcai;Li Mengqin;Ai Zhilu

..............page:153-155

Quality Properties Stability Change of Ultra-high Temperature Sterilization Milk during Shelf-life
Lv Ruina;Wang Lijun;Shao Pingping;Shi Qingqing;Li Linqiang

..............page:33-35