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FOOD SCIENCE 1997 Vol.18 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select The Effect of Electrostatic Field on the Preservation of Tomatoes FANG Sheng, LI Li-Te FOOD SCIENCE    1997, 18 (1): 5-9.   Abstract （1086）   HTML （5）    PDF（pc） （292KB）（296）       Knowledge map    Save Based on the previous discussion about the mechanism of preservation of fruits and vegetables byelectrostatistic field (EF), the law of breathing intensity and hardness of tomatoes in preservation processing were studed by a lot of experiments. It was found that EF can effectively restrain the breathing intensity and keep hardness of tomatoes under certain parameter condition. Analysis showed that EF affects the enzyme in the catalytic reaction most probably by changing the structure of water moleculers. Related Articles | Metrics Select XIANG Xiu-Lan, LI Nan, ZHANG Xiao-An FOOD SCIENCE    1997, 18 (1): 10-12.   Abstract （842）   HTML （1）    PDF（pc） （184KB）（334）       Knowledge map    Save Related Articles | Metrics Select Application of Activated Water in Food proessing JI De-Heng, GAO Xue-Ming FOOD SCIENCE    1997, 18 (1): 12-15.   Abstract （943）   HTML （1）    PDF（pc） （224KB）（287）       Knowledge map    Save  The method and installation of activated water treatment and the application of activated water in food processing were discussed. Related Articles | Metrics Select Probe on the Film Firming Condition of Zein DU Wei-Cheng, XU Li-Ping, YIN Li-Jun FOOD SCIENCE    1997, 18 (1): 15-18.   Abstract （1167）   HTML （1）    PDF（pc） （235KB）（196）       Knowledge map    Save The film forming conditions of zein are discussed, Zein is soluble in 80% ethanol. The solution may be spread on smooth stainless steel plate at 40℃ to form edible film with definite strength. Related Articles | Metrics Select Study on the Glass Transition and Surface Structure of Zein Film LI Yong-Xin, TENG Li-Jun, BIAN Bao-Lin FOOD SCIENCE    1997, 18 (1): 19-22.   Abstract （989）   HTML （2）    PDF（pc） （211KB）（321）       Knowledge map    Save According to the results of differential thermal analysis (DTA) and thermogravimetry (TG) of a zein film, its glass transition temPerature (Tg) is 171℃ and the decomposition temperature is 262℃. Heat treatment of the film at temperature above Tg, some defects of the film may be dacorated. The effects of film forming condition on configuration structure of the film by seanning electron microscoPe (SEM) were discussed. Related Articles | Metrics Select LIU Zhong-Dong FOOD SCIENCE    1997, 18 (1): 22-25.   Abstract （723）   HTML （1）    PDF（pc） （222KB）（308）       Knowledge map    Save Related Articles | Metrics Select Study on the KING SNAKE Nutritive Liquid FANG Xiao-Yang FOOD SCIENCE    1997, 18 (1): 25-28.   Abstract （1322）   HTML （1）    PDF（pc） （248KB）（208）       Knowledge map    Save The raw material and proessing technology of KING SNAKE nutritive liquid were introduced and the health protection effect was studied. Results showed that KING SNAKE nutritive liquid is an ideal health protection food. Related Articles | Metrics Select HOU Hong-Man, SONG Hai-Bo, LIU Yang, XIAO Yan FOOD SCIENCE    1997, 18 (1): 29-32.   Abstract （914）   HTML （2）    PDF（pc） （222KB）（336）       Knowledge map    Save Related Articles | Metrics Select Study on the Browning Prevention of Milled and Filtered Potato Liquid by Microorganism Fermented sour Liquor QIN Li-Kang, JIANG Ping, ZHANG Qian, SHEN Cheng-Gui, QIU Sheng FOOD SCIENCE    1997, 18 (1): 32-37.   Abstract （1015）   HTML （1）    PDF（pc） （367KB）（180）       Knowledge map    Save This experiment was designed to study the effect of preventing milled and filtered potato liquid from browning by sour liquor which was fermented naturally from pea. Results showed that sour liquor possesses the action of preventing milled and filtered potato liquid from browning, and the factor of brown-preventing in sour liquor is not its major metabolic acid, but is its microodanism and some thermolabile substance in the supernatant liquid which can efficiently inhibit the activity of polyphenoloxidase (PPO) from potato. Related Articles | Metrics Select LUO Xiao-Yan, LIU Ying-Lu, YIN Chun-nan FOOD SCIENCE    1997, 18 (1): 37-39.   Abstract （852）   HTML （2）    PDF（pc） （179KB）（500）       Knowledge map    Save Related Articles | Metrics Select Preparation of "Six Treasure Soup for Blood Tonic" and study on the Effect of Treating Anemia WEN Jing, CHEN Wen, JIN Zong-Lian FOOD SCIENCE    1997, 18 (1): 39-42.   Abstract （1457）   HTML （1）    PDF（pc） （281KB）（298）       Knowledge map    Save Six Treasure Soup for Blood Tonicn (STSBT)is a decoction which is made from six natural foods (red dates etc)." STSBT" was used to do recovering experiments on anemia model. which was formed by feeding with low - iron diet to 24 - day - old, male, Chinese Kunming mice. The results showed that after two weeks of feeding with "STSBT" the hemoglobin (Hb)of mice increased 30% which was significantly higher than that of the control group,and there was no significant difference between the group of "STSBT" and the "BLOOD TREASURE" (a conmercial medicine-a positive control). After 30days taking"STSBT",Hb 0f anemia children of 2 ~ 5 - year - old and 6 ~ 9 - year - old increased 26% (prt0. 05) and 31% (p<0.05) respectively, Red Blood Cellcou nt (RBC)did not significantly increased in the two groups (p>0.1),and Mean Corpuscular Hemoglobin Concentrati0n (MCHC)of thetwo groups increased 4.31±0.4Opg(p<0.01) and 5. 73±0. 32pg(p<0.01) respectively. These results indicated that the increses of Hb of anemia children by taking"STSBT"is caused by the enhancement of synthesis of Hb in each cell. After 30 days of taking HSTSBTIt,Hb of young athletes who had exercise anemia raised 12% (p<0. 01 ),RBC raised from 4. 35±0. 96 (10"/L)to 6.00±0. 76 (1012/L) (p<0.01),and MCHC did not significantly raised (p>0. 1). These results suggested that the improvement of"STSBT"on exercise anemia is to promote rapid reproduction of stem cell,and than promote juvenile erythrocyte to synthesise Hb. Related Articles | Metrics Select Detection of Enterotoxin Escherichia Coli in Food by polymerized Enzyme Chain Reaction WANG Jia-Fu, RAN Xue-Qin, WU Yong-Jun, YE Zai-Rong FOOD SCIENCE    1997, 18 (1): 43-46.   Abstract （1057）   HTML （1）    PDF（pc） （252KB）（223）       Knowledge map    Save Two different sets of oligonucleotide primers were used to amplify the heat-labile (LT)and heat -stable (ST)enterotoxin genes of Enterotoxin Eschebehia coli (ETEC) 314bp and 237bp DNA fragments were amplified by LT,and ST primers from LT and ST genes, respectively. The amplified fragments were analyzed by restriction endonuclease and southern hybridization. Three types of ETEC strains corresponding to LT. ST and LTST gene type were distinguished by the same procedure of polymerized enzyme chain reaction (PCR)using the mixture of the two sets of primers,128 specimens from different foods were examined by PCR. Related Articles | Metrics Select Study on the Energy saving Technolgy of Cycled pressure Freeze Drying of Bovine Colostrum LI Yun-Fei, WANG Cheng-Zhi FOOD SCIENCE    1997, 18 (1): 46-49.   Abstract （1043）   HTML （1）    PDF（pc） （245KB）（245）       Knowledge map    Save The effects of pressure region, time freguency, and sample thickness on the energy consumption of freeze drying of bovine colostrum were studied, The optimal parameters and modified cycled pressure freeze drying were developed. Related Articles | Metrics Select XIAO Gang, SUN Pei-Long FOOD SCIENCE    1997, 18 (1): 49-51.   Abstract （754）   HTML （1）    PDF（pc） （193KB）（430）       Knowledge map    Save Related Articles | Metrics Select LI Ye FOOD SCIENCE    1997, 18 (1): 51-54.   Abstract （1065）   HTML （2）    PDF（pc） （278KB）（424）       Knowledge map    Save Related Articles | Metrics Select Study on the Preservation Effect of Medicinal Herbs paper Bags SONG Xiao-Gang, CHEN Min, WU Ya-Hong, HE Wen-Fa, XU Si-Jian FOOD SCIENCE    1997, 18 (1): 54-57.   Abstract （1008）   HTML （1）    PDF（pc） （252KB）（174）       Knowledge map    Save The preservation effects of fresh tomato, chilli and cucumber packed with medicinal herbs-paper bag were studied. Compared with samples in common paper bags, the samples in nledicinal herbs-paper bags can be kept longer during storage. Related Articles | Metrics Select LIU Xiao-Bo, ZHOU Xian-Yu FOOD SCIENCE    1997, 18 (1): 57-63.   Abstract （1025）   HTML （1）    PDF（pc） （439KB）（379）       Knowledge map    Save Related Articles | Metrics Select HUO Li, YANG Ming-Duo FOOD SCIENCE    1997, 18 (1): 63-65.   Abstract （980）   HTML （2）    PDF（pc） （175KB）（353）       Knowledge map    Save Related Articles | Metrics Select XIAO Chong-Jun FOOD SCIENCE    1997, 18 (1): 66-68.   Abstract （1126）   HTML （1）    PDF（pc） （226KB）（505）       Knowledge map    Save Related Articles | Metrics Select LI Hui-Dong, ZHAO Xiao-Hua FOOD SCIENCE    1997, 18 (1): 68-70.   Abstract （906）   HTML （4）    PDF（pc） （206KB）（332）       Knowledge map    Save Related Articles | Metrics Select YAN Wei-Min FOOD SCIENCE    1997, 18 (1): 70-71.   Abstract （805）   HTML （1）    PDF（pc） （120KB）（354）       Knowledge map    Save Related Articles | Metrics Select CAO Yong-Qing FOOD SCIENCE    1997, 18 (1): 71-72.   Abstract （1059）   HTML （1）    PDF（pc） （103KB）（340）       Knowledge map    Save Related Articles | Metrics Select WANG Zhang-Cun, BAI Gui-Ying, ZHU Tian-Jiao FOOD SCIENCE    1997, 18 (1): 72-73.   Abstract （1006）   HTML （2）    PDF（pc） （102KB）（403）       Knowledge map    Save Related Articles | Metrics Select FENG Xin-Ce, ZHAO Jian-Zhong, ZHU Chun-Feng, WANG Feng FOOD SCIENCE    1997, 18 (1): 73-74.   Abstract （1084）   HTML （1）    PDF（pc） （1794KB）（575）       Knowledge map    Save Related Articles | Metrics Select 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 FOOD SCIENCE    1997, 18 (10): 3-5.   Abstract （1173）   HTML （3）    PDF（pc） （179KB）（402）       Knowledge map    Save  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. Related Articles | Metrics Select The investigation and analysis on the health food market of Hangzhou in 1996 Li-Jian-Rong, Yu-Hong, Fan-Heng, Wang-Yi FOOD SCIENCE    1997, 18 (10): 6-8.   Abstract （870）   HTML （1）    PDF（pc） （212KB）（245）       Knowledge map    Save  The health food market of Hangxhou is investigated and analyzed in 1996, it’s tendency is estimated. Related Articles | Metrics Select CHEN Jing-Bo FOOD SCIENCE    1997, 18 (10): 8-11.   Abstract （1054）   HTML （4）    PDF（pc） （289KB）（434）       Knowledge map    Save Related Articles | Metrics Select LI Zuo-Liang, Zheng-Jia-Lin FOOD SCIENCE    1997, 18 (10): 11-13.   Abstract （1249）   HTML （1）    PDF（pc） （181KB）（356）       Knowledge map    Save Related Articles | Metrics Select Dan-Hu, Wang-Bao-Wei, Zhang-Li-Ying, Yan-Gui-Ling, Wang-Shu-Bai, Suo-Shou-Li FOOD SCIENCE    1997, 18 (10): 14-15.   Abstract （1113）   HTML （7）    PDF（pc） （100KB）（504）       Knowledge map    Save Related Articles | Metrics Select ZHANG Zhong FOOD SCIENCE    1997, 18 (10): 16-19.   Abstract （785）   HTML （3）    PDF（pc） （230KB）（300）       Knowledge map    Save Related Articles | Metrics Select ZHAO Xiao-Yan, Ma-Yue, GENG San-Sheng FOOD SCIENCE    1997, 18 (10): 19-22.   Abstract （1046）   HTML （1）    PDF（pc） （234KB）（335）       Knowledge map    Save In order to select suitable varieties of carrot for processing carrot puree as strained food, ten varieties of carrot were investigated. The results showed that XPH39l0, Luego and(3025A×1206B) 3024C-three vdrieties contained more β-carotene and their products gained higher scores in sensory evaluation that adding cyclodextrin(0. 5%), butter(0.5%) and Vitamine C (30mg/100g) preserved more β-carotene than control Related Articles | Metrics Select XU Xi-Lin, Si-Tu-Hai-Feng, Chen-Wei-Jun FOOD SCIENCE    1997, 18 (10): 22-25.   Abstract （974）   HTML （1）    PDF（pc） （217KB）（405）       Knowledge map    Save Related Articles | Metrics Select 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 FOOD SCIENCE    1997, 18 (10): 25-28.   Abstract （1048）   HTML （1）    PDF（pc） （233KB）（238）       Knowledge map    Save  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. Related Articles | Metrics Select Preparation and functional study of phosphatide health beverage TONG Qi-Gen, WANG Xi-Zhao FOOD SCIENCE    1997, 18 (10): 28-30.   Abstract （1063）   HTML （1）    PDF（pc） （178KB）（214）       Knowledge map    Save 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. Related Articles | Metrics Select SUN Xing-Min, Qi-Feng-Lan, Chen-You-Rong, Jiang-Han-Hu FOOD SCIENCE    1997, 18 (10): 31-32.   Abstract （942）   HTML （1）          Knowledge map    Save Related Articles | Metrics Select Effects of high pressurization on the gelatinization propertics of corn starch Ye-Huai-Yi, SHAO Yan-Wen, Xu-Qian FOOD SCIENCE    1997, 18 (10): 33-34.   Abstract （1148）   HTML （3）    PDF（pc） （112KB）（364）       Knowledge map    Save 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. Related Articles | Metrics Select 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 FOOD SCIENCE    1997, 18 (10): 35-36.   Abstract （1190）   HTML （2）    PDF（pc） （115KB）（279）       Knowledge map    Save  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. Related Articles | Metrics Select Teng-Ya-Yao FOOD SCIENCE    1997, 18 (10): 37-38.   Abstract （1150）   HTML （1）    PDF（pc） （133KB）（486）       Knowledge map    Save Related Articles | Metrics Select YU Hui-Fen, Shi-Jun, Dong-Pei FOOD SCIENCE    1997, 18 (10): 38-40.   Abstract （828）   HTML （1）    PDF（pc） （168KB）（383）       Knowledge map    Save Related Articles | Metrics Select Xiang-Xiu-Zhu, Guo-Xiu-Zhu, Huang-Pin-Hu, Zhang-Xue-Cai FOOD SCIENCE    1997, 18 (10): 40-42.   Abstract （773）   HTML （1）    PDF（pc） （164KB）（334）       Knowledge map    Save Related Articles | Metrics page Page 1 of 7 Total 275 records First page Prev page Next page Last page