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FOOD SCIENCE 1993 Vol.14 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select The Investigation on Colours and Pigments in Muscles of Jin-hua Ham ZHU Shang-Wu, Yang-Yao-Huan, WANG Xi-Yuan, Lin-Ke-Zhong, HU Jia-Xin, ZHAO Xiao-Ning, Zhang-Shao-Hua, Bu-Xin-Pei FOOD SCIENCE    1993, 14 (1): 3-7.   Abstract （1100）   HTML （2）    PDF（pc） （287KB）（247）       Knowledge map    Save  The absorption spectra of Jin-hua ham muscles during the various process periods were measured and thus the pigments in fresh muscle, pickled muscle, fermented muscle and muscle of the finished ham were determined on basis of the spectrum analysis. The inner layer of the muscle of the finished ham manufactured with new technology had the similar absoption spectrum to the one manufactured with traditional technology, so they must have the similar pigments. Related Articles | Metrics Select A Study of the Antimycotic Effect of Allium Sativum MA Mu-Ying FOOD SCIENCE    1993, 14 (1): 7-11.   Abstract （1851）   HTML （1）    PDF（pc） （346KB）（260）       Knowledge map    Save This paper made a study of the restraining and killing effect of allium sativum sulution on decades common fungi which pollute foodstuff, and compared this effect with that of the foodstuff antiseptic benzdic acid and sorbic acid. The study result which has shown that the antimycotic effect of allium sativum is similar to that of benzdic acid and sorbic acid, demonstrated that allium sativum had very strong restraining and killing effect on various fungi. Related Articles | Metrics Select The Relation of Humidity and Preserved Apricot Browning YIN Li-Fu, Liu-Wan-Min FOOD SCIENCE    1993, 14 (1): 11-14.   Abstract （803）   HTML （0）    PDF（pc） （218KB）（191）       Knowledge map    Save  Traditional method to make preserved fruits almost use sulphur smoke to prevent browning and keep the coulor brightly. Thus may cause sulphur survival in the products. Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products. Related Articles | Metrics Select Nutrition and Shape of the Bone Paste BU Xue-Fang, 南Qing-Xian, Ren-Fa-Zheng FOOD SCIENCE    1993, 14 (1): 14-18.   Abstract （1203）   HTML （0）    PDF（pc） （804KB）（221）       Knowledge map    Save  Muitipie-gring and ultra-micro-gririd were used to make bone paste. Based on the determination of its nutrient composition, the particle size, distribution and the shape of bone paste were deeply resarched. Meanwhile different poulty materials and grind techniques were discussed. Related Articles | Metrics Select SHI Zheng-Xue FOOD SCIENCE    1993, 14 (1): 18-22.   Abstract （1403）   HTML （0）    PDF（pc） （421KB）（317）       Knowledge map    Save Related Articles | Metrics Select ZHAO He-Tao FOOD SCIENCE    1993, 14 (1): 23-25.   Abstract （1150）   HTML （0）    PDF（pc） （253KB）（330）       Knowledge map    Save Related Articles | Metrics Select Study of Goat Milkpowder for Oldman MA Li, HAN Xue-Lin, Xu-Wei-Rong FOOD SCIENCE    1993, 14 (1): 26-30.   Abstract （1027）   HTML （1）    PDF（pc） （296KB）（214）       Knowledge map    Save  The formula and Technology are studied in producing oldman milkpowder with goatsmilk. The goatsmilk are found to be better raw material for producing oldman milkpowder.The products are analysed overall and are com pared with full-fat milkpowder. The content of protein、 fat、quantity of heat of the oldman goatsimlk powder are 31. 4% 、4. 03%、and 1331. 86 KJ/100 g respectively. There are nutrient characteristics of low fat and quantity of heat and high protein.50%daily nutrient allowance of oldman are satisfied with 100 g the oldman goatsimlk powder. Related Articles | Metrics Select WU Lan-Qing, Geng-Nian-Zu, Li-Han-Chao FOOD SCIENCE    1993, 14 (1): 31-33.   Abstract （1134）   HTML （0）    PDF（pc） （228KB）（388）       Knowledge map    Save Related Articles | Metrics Select Li-Ying, Li-Qing-Dian FOOD SCIENCE    1993, 14 (1): 34-36.   Abstract （1036）   HTML （0）    PDF（pc） （201KB）（350）       Knowledge map    Save Related Articles | Metrics Select WENG Jia-Rui FOOD SCIENCE    1993, 14 (1): 37-38.   Abstract （1025）   HTML （2）    PDF（pc） （162KB）（430）       Knowledge map    Save Related Articles | Metrics Select Ma-Hong-Dan, Tan-Zhao-Ming FOOD SCIENCE    1993, 14 (1): 39-40.   Abstract （1153）   HTML （0）    PDF（pc） （106KB）（326）       Knowledge map    Save Related Articles | Metrics Select SHEN Xian-Feng FOOD SCIENCE    1993, 14 (1): 41-42.   Abstract （1060）   HTML （0）    PDF（pc） （108KB）（361）       Knowledge map    Save Related Articles | Metrics Select Chen-Jiang-Hua FOOD SCIENCE    1993, 14 (1): 43-44.   Abstract （1102）   HTML （0）    PDF（pc） （99KB）（416）       Knowledge map    Save Related Articles | Metrics Select ZHAO Zhe-Xun FOOD SCIENCE    1993, 14 (1): 45-46.   Abstract （1879）   HTML （5）    PDF（pc） （130KB）（335）       Knowledge map    Save Related Articles | Metrics Select LI Yan-Wei, ZOU Chang-Qi, LIN Du-Jiang FOOD SCIENCE    1993, 14 (1): 46-48.   Abstract （914）   HTML （0）    PDF（pc） （183KB）（407）       Knowledge map    Save Related Articles | Metrics Select WANG Zhi-Gang, CHENG Su-Yun, TONG Zhe, REN Jin-Yu, Shen-A-Gen FOOD SCIENCE    1993, 14 (1): 49-51.   Abstract （1227）   HTML （0）    PDF（pc） （217KB）（429）       Knowledge map    Save Related Articles | Metrics Select WU Mei-Yun, Pan-Zheng-Ling, Wang-Guang-Ya FOOD SCIENCE    1993, 14 (1): 52-55.   Abstract （1051）   HTML （0）    PDF（pc） （324KB）（458）       Knowledge map    Save Related Articles | Metrics Select Li-Wen-Hua, FENG Bao-Qin FOOD SCIENCE    1993, 14 (1): 55-56.   Abstract （935）   HTML （0）    PDF（pc） （156KB）（323）       Knowledge map    Save Related Articles | Metrics Select Ruan-Bo-Long FOOD SCIENCE    1993, 14 (1): 57-58.   Abstract （1180）   HTML （0）    PDF（pc） （130KB）（338）       Knowledge map    Save Related Articles | Metrics Select RAO De-Rong, Dan-Hou-An, Lin-Chang-Xiang, Zheng-Xiao, Xu-Ming FOOD SCIENCE    1993, 14 (1): 58-60.   Abstract （1307）   HTML （0）    PDF（pc） （213KB）（386）       Knowledge map    Save Related Articles | Metrics Select Zhang-Fu-Ming, Sun-Gong-Yi, LU Zhen FOOD SCIENCE    1993, 14 (1): 60-62.   Abstract （1128）   HTML （0）    PDF（pc） （195KB）（317）       Knowledge map    Save Related Articles | Metrics Select ZHANG Zhen-Zhong FOOD SCIENCE    1993, 14 (1): 62-65.   Abstract （1161）   HTML （1）    PDF（pc） （249KB）（335）       Knowledge map    Save Related Articles | Metrics Select Cheng-Xiang-Dong, Gao-Hu, LAN Xiao-Feng, Long-Jiang, HE Jian-Xin FOOD SCIENCE    1993, 14 (1): 65-68.   Abstract （1403）   HTML （2）    PDF（pc） （327KB）（537）       Knowledge map    Save Related Articles | Metrics Select 蓝Jun-Ming , Xu-Feng FOOD SCIENCE    1993, 14 (1): 68-72.   Abstract （1025）   HTML （0）    PDF（pc） （363KB）（330）       Knowledge map    Save Related Articles | Metrics Select Huang-Pei-Jin, Lu-Mao-Sun, Li-Zhi-Ping, Xue-Yong-Xian FOOD SCIENCE    1993, 14 (1): 73-74.   Abstract （1157）   HTML （0）    PDF（pc） （166KB）（336）       Knowledge map    Save Related Articles | Metrics Select GUAN Hong-Yi FOOD SCIENCE    1993, 14 (1): 75-.   Abstract （1180）   HTML （0）    PDF（pc） （72KB）（377）       Knowledge map    Save Related Articles | Metrics Select CHEN Qi-Hua FOOD SCIENCE    1993, 14 (1): 76-77.   Abstract （1026）   HTML （0）    PDF（pc） （173KB）（467）       Knowledge map    Save Related Articles | Metrics Select REN Dong-Xu FOOD SCIENCE    1993, 14 (1): 77-78.   Abstract （1002）   HTML （0）    PDF（pc） （168KB）（519）       Knowledge map    Save Related Articles | Metrics Select CHEN Jin-Liang FOOD SCIENCE    1993, 14 (1): 79-80.   Abstract （1068）   HTML （0）    PDF（pc） （143KB）（403）       Knowledge map    Save Related Articles | Metrics Select Wang-Xiao-Chan FOOD SCIENCE    1993, 14 (1): 80-.   Abstract （981）   HTML （0）    PDF（pc） （79KB）（559）       Knowledge map    Save Related Articles | Metrics Select Viscosity Variation and Its Control During Concentration of Soy-Milk GUO Shun-Tang, Sun-Xiang-Dong, Lan-Jing FOOD SCIENCE    1993, 14 (10): 3-6.   Abstract （1725）   HTML （1）    PDF（pc） （301KB）（187）       Knowledge map    Save Several methods for decreasing viscosity during concentration of soymilk including repeated extraction, adding Vc and enzymolysis are compared. The possible mechanism and effect of pH and temperature on viscosity control are discussed. Results show that appropriate enzymolysis of protein in soymilk, pH adjustment and high-temperature-short-time treatment can effectively lower the viscosity of concentrated soymilk and improve the flavour of soymik as well. Related Articles | Metrics Select Inhibitory Effects of Rosa Laerigate (RL)Juice ,Fruit-Cola,Pericarpium Citri Reticulatae Powder (PCR)on the Formation of N-nitrosoprolino (NPRO) in Rats Liang-Xue-Jun FOOD SCIENCE    1993, 14 (10): 7-10.   Abstract （1171）   HTML （0）    PDF（pc） （294KB）（217）       Knowledge map    Save This paper investigates the inhibitory effects of RL juice, Fruit-Cola, PCR powder on the formafion of N-Nitrosoprolin in vivo in rats. The results indicate That RL juice, Fruit-Cola, PCR powder can effectively inhibit the formation of NPRO in rats. The inhibitory rates are 96. 36% ,87. 99% , and 65. 52% respectively. Related Articles | Metrics Select The Inhibitory Action of Licorice Root Extracts Formulation Against Common Microrganisms in Food Wang-南Zhou, Zheng-Hui-Ming, Dai-Ze-Jun FOOD SCIENCE    1993, 14 (10): 11-15.   Abstract （1234）   HTML （0）    PDF（pc） （330KB）（164）       Knowledge map    Save Active ingredients of licorice (Glycyrrhiza uralensis Fisch. ) root were extracted under different conditions by using different solvents. Several formulations were prepared from the extracts. Through selection screening,one of the formulations having the strongest antimicrobial activity was chosen. Its MIC (Minimum Inhibitory Concentration) against common microorganisms causing food contamination was detected,and shows that the formulation has great activity against the microorganisms. Related Articles | Metrics Select A Study of Sugar Hydrolysis on the Quality of Fruit Juice and Canned Fruits ZHANG Ling, Lu-Hai-Bo FOOD SCIENCE    1993, 14 (10): 15-18.   Abstract （1104）   HTML （3）    PDF（pc） （290KB）（241）       Knowledge map    Save  Degree of Sugar and glucose content in Kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied. Results indicate that most of the sugar is hydrolyzed during processing. Although inversion rate of sugar and glucose content are different with different kind of products , no harmful effect is found on the quality of products. Related Articles | Metrics Select The Characteristic of Heat Panetration of Glass Jar of pineapple in syrup by Downward Laying in the Reton QIU Cheng-Yu FOOD SCIENCE    1993, 14 (10): 18-21.   Abstract （1055）   HTML （0）    PDF（pc） （327KB）（198）       Knowledge map    Save  The cold point position and the heating rate of the glass jar pineapple in syrup will be changed, if the jar is fixed by downward laying in the retort. The cold point position will go up and the heating rate will be improved. However , if the jar is fixed by one on top of another , adverse effect will be produced during heating. Related Articles | Metrics Select Guo-Ben-Heng, Luo-Cheng-Xiang FOOD SCIENCE    1993, 14 (10): 21-24.   Abstract （1177）   HTML （0）    PDF（pc） （297KB）（282）       Knowledge map    Save Related Articles | Metrics Select A Study on Quick-Freezing Technology and Colour Preservatien of Poultry ZHANG Mao-Ping FOOD SCIENCE    1993, 14 (10): 24-27.   Abstract （1188）   HTML （0）    PDF（pc） （313KB）（232）       Knowledge map    Save  Processing technology of quick-freezing of poultry is put forward and mechanism of reddening in muscle is studied.Some recent quick-freezing technology for preventing reddening of muscle are briefly introduced. Related Articles | Metrics Select LIU Lin-Wei FOOD SCIENCE    1993, 14 (10): 28-29.   Abstract （1067）   HTML （1）    PDF（pc） （144KB）（386）       Knowledge map    Save Related Articles | Metrics Select HUANG Xue-Song, Sun-Ai-Dong FOOD SCIENCE    1993, 14 (10): 30-31.   Abstract （1042）   HTML （0）    PDF（pc） （150KB）（313）       Knowledge map    Save Related Articles | Metrics Select LI Zheng-Ming, Li-Yan FOOD SCIENCE    1993, 14 (10): 32-34.   Abstract （888）   HTML （1）    PDF（pc） （218KB）（410）       Knowledge map    Save Related Articles | Metrics page Page 1 of 9 Total 345 records First page Prev page Next page Last page