The effects and mechanism of alkali pretreatment on the red algae Hypnea were investigated. The effects on the algae thallus structure. the yield. gelling properties. texture and chemical structure of the extracted Carrageenan were disclosed here in order to offer a kind of theoretic base for production study.

The fine sturcture of amylopectin puritied from ginkgo (Ginkgo biloba L.)starch was studied by enzymic methods.The results showed that average chain length (CL),interior chain length(ICL) and exterior chain length (ECL) of the amylopectin were 25. 17 and 7,respectively.The O -amylase limit dextrins of amylopectin were completely debranched by joint action of isoamylase and pullulanase.From the reducing powers released by isoamylase acting (a) alone and (b) in conjunction with pullulanase A and B chains in the amylopectin were in the ratio of 1 .68:1 and the multiple branching degree was 2.68 .This result also confirmed that amylopectin could not be formed in vivo by debranching of a glycogen precusor as demonstrated by Marshall[3].

Relationship between transparency of soybean protein gel and pH, value, heating temperature, protein concentration, ionic strength (sodium chloride concentration). glucono- δ -lactone had been studied thoroughly in this paper .These experimental results showed that transparent gels of soybean protein were formed favourably with pH<3.5or pH>5.5, heating temperature >80℃, protein concentration >2.5%, low ionic strength (sodium chloride concentration<10mol/L) and no glucono- δ -lactone.Theoretical basse were put forward to further study the optical property of soybean protein gel and to develop better transparent products of soybean protein.

Tea polyphenols (TP) and Vitamin C were added into lard emulsion in order to study of the synergisticantioxidative activity of these two antioxidants .The results showed very strong synergistic effect with higher concentration of VC mixed with low concentration TP.When TP concentration reached certain level. the synergistic antioxidative activicy disapppeared.TP’ s anti-pro-oxidation balanced concentration was mainly influenced by the level of VC.

From the experiments of solvent extraction comparison and single factor extraction tests. The optimum extracting solvent and conditions were found effective for extraction of soysaponin and isoflavone glycoside from soybean germ. Furthermore.by the orthogonal test,the optimum extracting conditions were confirmed.

The technology of processing instant pea powder was studied with orthogonal design .The result showed the optimun technical conditions of the different processes of instant pea powder production.

The paper established dualism regression equation for HDPE bottle’s deformation.various temperatures and pressure differences by means of simulated test to determine the HDPE bottle’s detbrmationa degree in two sterilization processes The critical pressure differences between the inside of a HDPE bottle and its aluminum foil seal were obtained.

This paper studied the processing technology of a new style bifido-yoghurt soybean milk by mixing soybean milk and cotw’s milk as main materials with other ingredients such as sucrose isomaltooligosaccharide glucose etc. with B.bifidum and S.thermophilus fermentation .The optimum ratio of B.bifidum to S.thermophilus on fermenting time and quality of final product was discussed.

This paper reported the traditional manufacturing technology of Zhenjiang Yao meat by analysling the traditional technology and formula and adopting five-level orthogonal test to study the use of main additives of products the range of materials and the quantity and quality of products.

In this paper the process technology of fermenting lotus roots by lacto-bacteriaceae was studied.It utilized lactobacteriaceae 102 and 201 to produce pinkness.The results showed that the change of color could be prevented by 0.5 to 1 percent citric acid solution in 15 to 20 minites.The lacto-bacteriaceae was 3 to 4 percent and the concentration of salt solution was 4 to 6 percent.The ferment time was 15 to 20min..Salting time was about 2 days and the ultimate pH reached 3.5.The results also showed that in lacto-bacteriaceae mixed fermantation,ifthe fermentation time was shorter.the sapor was better than that in natural fermentation.

The quality of hydrated potato granules was affected mainly by excessivc free starch in potato granules.Free starch was extracted with water at 65.5℃.hydrolyzed with amyloglucosidase and then determined photometrically.The method was accurate, reliable and simple.

The High-performance liquid chromatographic determination of crocin was described.Crocin was separated verywell on Tuner Packing Kromasil NH2 column by the use of acetonitrile:water (80:20) as mobile phase-under the flow rate of 0.8ml/min.It was detected at 440nm by UV-VIS spectrophtometer.the retention time was 12. 19min the detection limitwas 12.5ng.The average recovery rate was 99.34%,with a good stability and reproducibility,.

A tungsten filament electrode modified with polyaniline by electro-polymerization was prepared to work as pH-sensitive electrode.A plastics needle filled with Ag/Agcl redox system was used as rettrence electrode.A micro needleconcentric pH sensor was constructed by inseFting the polyaniline-modified tungsten filament electrode in the needle reference electrode obtained above.The sensor exhibited a linear response in the range 2~12 pH.with a Nernst response slope (55mV/pH) and a response time of less than 1 min .The results obtained from the sensor were in good agreement with those from the glass pH electrode.The sensor has been successfully employed to determine pH in micro region of fruit.

A HPLC procedure for the assay of combined sweetening Saccharin and Aspartame in food with the column packed with 5μ m Spherisorb C18 was presented.The methanol and 0.02mol/L phosphate buffer pH4.5 (30.70) mixture was used as mobile phase and .the UV detector wavelength was 210nm.The recoveries of Saccharin and Aspartame were 96.29%~102.7% and 99.2%~105. 1 % respectively,.The determination limits of Saccharin and Aspartame were 0.6ngand 1 .4ng respectively.

By using a special edible fungi,Dictyophora indusia Fisscher, a kind ofantimicrobial that could be added into food was extracted. By means of filter paper disks tests. the antimicrobial actions of Dictyophora indusia Fisscher’sextract were verified.And then the extract’s antimicrobial efficency in Bacillus subtilis and Bacillus cereus was taken as the measurements in this experiment.Through orthogonal design, the optimal extract process was obtained. And the extract’s antimicrobial effects on the major pathogenetic bacteria and spoilage bacteria in food were also obtained.The results showed that the extract from Dictyophora indusia Fisscher had obvious antimicrobial actions on 8 kinds of pathogenetic bacteria and spoilage bacteria. It showed strong antimicrobial effects under neutral and weakly basic conditions.

The Selenium contents of foods including cereals.animal foods,fruits and vegetables of Nanjing agricultural market were determined by Atomic Fluorescence Spectrormeter (AF-610A).The results showed that animal foods especially pork liver contained the highest selenium content at 0. 1 835±0.1834 μg/g.cereal foods contained higher selenium content at 0.0309±0.0139μg/g in comparison with vegetables at 0.008±0.007 μg/g and fruits at 0.006±0.005 μg/g.The food selenium intake of Nanjing inhabitants was 30.8 μg/day compared with suggested selenium intake of 50~200 μg/day set by Chinese National Nutrition Association.The low selenium intake might increase the risk of selenium deficient disease and show harmful health etTect.The Se-enriched foods are necessary to be developed to increase the selenium intake of Nanjing inhabitants.

This paper reported the commercial aseptic test which was used to determine 110 cans.The results showed that uncommercial sterilization effect was in close relation to cans, but less relation to pH.

In this paper the authors investigated the konjacmannan’s anti-microbial effect. analysed primary and secondary factor and the best component composition of preserving solution.The fresh meat pH variation equations were obtained respectively under 30℃ .200℃, 10℃ .Fresh meat experiments showed that this preserving solution was useful to the preservation of fresh meat.

The different preserving natures of different banana species (strain .Brazilian.93- 1,No .2 of Guangdong.willims)had been studied in the experiment by applying different dosage drugs for preservation under the normal temperature.

This paper studied the processing technology, operating rules and product standard of egg biscuit or coconut biscuit or sesame egg-yolk biscuit wade of special wheat flour, sugar,egg,coconut-sesame etc.