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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE AND HUMAN WELLNESS
MEAT RESEARCH
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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Table of Content
15 October 1997, Volume 18 Issue 10
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Primary experimental study on the effects of vinegar-egg juice on blood lipid regulation
AI Hua, Wu-Ling, Chen-Ji-Di, Wu-Yu-Zhen, Chen-Zhi-Min, Liu-Xiao-Peng
1997, 18(10): 3-5.
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30 subects with hyperlipemia, l5 males and 15 females, were given 400ml vinegar-egg juice daily for 28 days. It was found that the levels of plasma TC, LDL-C and TG dropped, and the level of HDL-C rose significantly. The activities of plasma SOD and GSH-Px increased obviously, while the content of plasma MDA showed a aignificant decrease. The results suggested that the vinegar-egg juice has ameliorating effects on blood lipids regualtion and antiokidation.
The investigation and analysis on the health food market of Hangzhou in 1996
Li-Jian-Rong, Yu-Hong, Fan-Heng, Wang-Yi
1997, 18(10): 6-8.
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The health food market of Hangxhou is investigated and analyzed in 1996, it’s tendency is estimated.
Preparation of methyl n-alkyl fumarates and its antibacterial effects on ham sausage
GAO Jian-Hua, Ning-Zheng-Xiang, Qin-Yan, Wu-Gang, Zhang-Zhi-Xu
1997, 18(10): 25-28.
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Metbyln-alkyl ethyl, propyl, butyi, amyl, nonyl, fumarates were preparaed, the yields were over 85% These diesters could effectively prolong adaptive phuse(t0) of bacteria from deteriorate ham sauage for 2-8 times, sharten the half logdrithmic growth phase(t0.5) to 1/3-2/3, t0.5/t0 values were only 1/28-1/6 of the control. Methyln-alkyl fumarates significanily inhibited the growth and induced the autolysis of bacteria.
Preparation and functional study of phosphatide health beverage
TONG Qi-Gen, WANG Xi-Zhao
1997, 18(10): 28-30.
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The phosphatide health beverage was prepared by using soybean phosphafide, vitamin C, vitamin E,unsaturated fatty acid, zinc lactate as main functional ingredients and passing haugh the processing technology of high pressure homogenizaion, confrolling pH>6, low temperature (70-90℃) and long time(90-120min) and adding stabilizer. Results of dinical and WISTER mouses toxicological experiments showed that this beverage can lower blood cholesterol and blood fat remarkably.
Effects of high pressurization on the gelatinization propertics of corn starch
Ye-Huai-Yi, SHAO Yan-Wen, Xu-Qian
1997, 18(10): 33-34.
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The chang of Gelatinization Properties of Com Starch after high pressure treatment (below 400MPa) by DSC method was studied. The higher the pressure and the longer the hme kf pressurixation, the more the gelatinization temperature falls. The gelatinization temperature will drop 2. 37℃ under 400MPa, 30min, while gelatinixation enthalty oill reavh its lowest point under 300MPa, 30min.
Study on the relationship between ultraviolet ray sterilization of minerel water and nitrite formation
LIN Jian, Zhu-Yong-Xuan, Zhou-Mei, Huang-Rong-Sheng, Xu-Ting
1997, 18(10): 35-36.
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Expements showed that ultraviolet rays disinfection for mineral water may cause thensformafion of nitrate in water into nitrite. The increment of nitrite is direcily proponional to the content of nitrate in mineral water and desag of utlraviolet radiation.