Academic Periodical of Farm Products Processing 2011 Issue 7 The High Electrostatic Field on the Varity of Tomato Weightlessness,Respiration intensity and the Release of Ethylene

The High Electrostatic Field on the Varity of Tomato Weightlessness,Respiration intensity and the Release of Ethylene
Wang Yu1;Di Jianbing1;Wang Baogang2;Li Lite3

..............page:41-43,46

nong chan pin jia gong · xue kan gao yue

..............page:76

zhong guo shi pin he bao zhuang ji xie gong ye xie hui di wu jie er ci li shi hui zai qing dao zhao kai
yu feng

..............page:2

Extraction Influence Factors of Green Tea
Wu Wei1;Zheng Bo2;Sun Mingzhe1; Lu Jiafu1

..............page:44-46

nong chan pin jia gong xue kan lai gao xu zhi

..............page:144

Response Surface Optimization of Aspartokinase Recombinant Fermentation
Wang Yiming;Min Weihong;Liu Jia

..............page:54-59

Isolation and Identification of Bifidobacterium
Sun Lili;Wang Chaoqun

..............page:99-101

Purification of the Total Flavonoids from the Residue of CO₂ Extraction of Humulus lupulus
Li Zhuan;Wang Changlu;Chen Mianhua;Wang Yurong;Li Fengjuan;Ding Jie;Li Yadi

..............page:60-62,73

Breeding of Producing L-threonine Strain
Zhang Chun;Cheng Li;Min Weihong

..............page:77-81

Effect of Dense Phase Carbon Dioxide on Microorganisms and Physical-chemical of Chilled Pork
Liu Fangfang;Miao Jing;Liu Yi;Dai Ruitong

..............page:15-18,22

Isolation and Identification of Lactic Acid Bacteria Producing Class Bacteriocins from Kefir Grains
Wang Zhibo;Guo Dejun

..............page:69-73

Practice Exploration on the Course of Fruit and Vegetable Storage and Processing
Tian Jie;Jie Yuanfen;Cao Ya;Zou Lanlan

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

Improving Teaching Effect of Food Experiment Design and Statistical Analysis
Zhao Shengjuan;Guan Suixia;Zhang Huiyun

..............page:149-150

Optimization on the Extraction of Polysaccharides in Ziziphus Jujube Mill.
Qu Chenling;Luo Li;Wang Jinshui;Guo Rui;Yan Lihui

..............page:51-53

Optimization of the Extraction Conditions of Red Bean Pigment Based on the Orthogonal Test
Li Yang;Han Xiaoxian;Cheng Junhu;He Yiping;Guo Wei;Yu Mingzhao

..............page:23-25

Research Progress of Several New Kinds of Food Preservation Technology
Wang Liangyu1;Zheng Zhen2;Xiong Bo2;Wang Zhijiang2;Deng Wenhui3

..............page:134-136,140

Current Situation and Development Trends of Millet Processing Industry
Chen Xiangyan

..............page:131-133

Effect of Toona Sinensis Leaves Extract Against to Gout
Liang Ning1;Wang Changlu1;Luo Cheng1;2;Chen Mianhua1;Wang Yurong1;Li Fengjuan1

..............page:12-14

Effect of Curcumin on Inflammation-related Diseases
Dong Yuxue;Liu Xuebo

..............page:145-148

Drying Pumpkin Seeds by Microwave-vacuum
Ji Xunguang;Che Gang;Du Xueting

..............page:118-121,133

Discussion of Thermal Sterilization Technological Design and Verification for Export Food
Xu Yiping;Cheng Wei

..............page:128-130

Progression of Angiotensin-converting Enzyme Inhibitory Peptides
Yin Bohuan;Wang Yan

..............page:141-144

Anti-browning of the Low Lactose Powdered Milk
Li Jie

..............page:82-84

Extraction Process and Antioxidative Activity of Lignans from Sesame Cake
Yang Lingling;Dai Hongli;Wei Anchi;Wang Jinshui;Wang Xuede

..............page:85-88,104

Determination of Ⅱ—Carotene in Damaicao Tablets by Ion-pair Reversed-phase High Performance Liquid Chromatography
Hui Qiusha

..............page:115-117

Teaching Mode of the Combination of Virtual Simulation Engineering
Luo Liping

..............page:155-157,160

Inactivation and Disinfection Kinetics of Salmonella sp.and E.coli in Egg White Exposed to Dense Phase Carbon Dioxide
Wang Hongfang1;Liu Yi1;Yao Zhongfeng2;Dai Ruitong1;Li Xingmin1;Yan Wenjie1;3

..............page:36-40,53

Purification and Antioxidant Activity of Pueraria Flavonoids
Li Zhirui;Han Shuqin;Zhuang Xiaomei

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

Affect on Oxidation of Water and Metal Ion in the Pressing Soybean Oil
Jiang Lili; Zhang Min

..............page:26-28,35

Detoxification of Flaxseed
Li Qingren; Yang Hongzhi;Li Jing

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

New Functional Foods of Rice Bran
Li Lu;Li Zongjun

..............page:105-107,130

Processed Cheese of the Konjak Mannan
Xu Haixiang;Shi Shuai

..............page:102-104

Salmonella Contamination in Table and Culled Hatching Eggs
Zhang Wei;Chen Xiaoping; Xu Guiyun;Zheng Jiangxia;Yang Ning

..............page:112-114

Effect of Ohmic Heating on the Bacterial Inactivation of Escherichia Coli and the Quality of Meat Emulsion Batter
Jia Chen;Liu Yi;Zhu Xiaohong;Liu Fangfang;Dai Ruitong

..............page:4-7,22

Selecting Plants for Northwest Highway Green Belt in Arid and Semiarid Regions
Jiang Xingsheng1;Xu Shu2

..............page:137-140

The Response Surface Methodology on the Technology of Extracting Dietary Fiber from Black Corn Skin
An Ying;Zhou Ying;Liu Chunfen;Zhang Xuguang

..............page:66-68,84

Toxicological Assessment on Food Safety of Eurotium Cristatum
Liu Ziyin; Wang Yuanliang;Xu Aiqing

..............page:29-32,53

Determination of Total Polysaccharides in Corn Stigma Health Beverage by Phenol-sulfuric Acid Method
Hui Qiusha

..............page:89-91

Optimization of Enzymatic Hydrolysis Conditions for Preparation of High-yield Pea Peptide
Diao Jingjing; Cao Longkui

..............page:47-50

Effect of Ozone Treatment on the Quality of Strawberry Fruit during Storage
Zhang Runguang

..............page:19-22

Some Experience on Microbial Taxonomy Experiment Reform
Xiao Cuihong;Sun Dongmei;Dong Xuemei;Zhang Zhennan;Yang Yange

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

Analysis of Sugar and Organic Acids Compositions of Different Mulberry Cultivars
Li Shengfeng;Zhang Yousheng;Chi Jianwei;Liu Zifang;Xiao Gengsheng;Wu Jijun;Tang Daobang;Wen Jing

..............page:108-111

The Difference of Rheological Properties between the Imported and the Domestic Ketchups
Yu Tian;Gao Xin;Xu Jiachao;Yang Shu;Fu Xiaoting

..............page:8-11

Processing Technology of Ready for Eat Freezed Waxberry
Fang Daozeng1;Hu Shengqun2;Chen Liju2;Ji Shengyang2;Zhang Xiance1

..............page:95-96,124

fa zhan he zuo huo ban tui jie qi ye xing xiang nong chan pin jia gong · xue kan yu nin xiang yue

..............page:140

The Processing Technology and Sensory Evaluation of Medlar Wine
Cai Min1;Zheng Hui1;2

..............page:92-94

Effect of Dissolved Oxygen on L-Trp Fermentation in 10-L Fermentor
Yang Haijun;Zhou Xiaoping;Zhou Wenping

..............page:63-65,73

The Research Progress of Microbial Starter Culture of Fermented Sausage
Feng Xiujuan1; Liu Chengguo1;2;Hang Tianzhu2

..............page:125-127

2011 nian zhong guo nong ye gong cheng xue hui nong chan pin jia gong ji zhu cang gong cheng fen hui xue shu nian hui zuo quan guo shi pin ke xue yu gong cheng bo shi sheng xue shu lun tan

..............page:160

Process and Formula of Rapid Frozen Lamb Shashlik for Industrial Production
Zhang Yin1;Wang Wei1;Gong Huabin2;Liu Dayu1

..............page:97-98,130

Exploration and Practice on Training Mode of Postgraduates with Full-time Professional Degree in the Field of Food Processing and Safety
Fan Jinling;Zhu Wenxue;Kang Huaibin;Ren Guangyue

..............page:153-154,159

Status Analysis of Peanut Industry in China
Ma Yinfei1;2;He Dongping2;Wang Wenliang1;Liu Lina1;Xu Tongcheng1;Tao Haiteng1;Du Fangling1

..............page:122-124