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    FOOD SCIENCE 1998 Vol.19
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    CHEN Cui-Ren, LIU Dong-Hong, YU Lu-Da
    FOOD SCIENCE    1998, 19 (1): 3-5.  
    Abstract794)   HTML1)    PDF(pc) (181KB)(373)       Save
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    Studies on properties of sweet potato starch phosphate monoester and it effect on the cake quality
    WU Wei-Guo, YANG Mi-Quan, TIAN Mei
    FOOD SCIENCE    1998, 19 (1): 5-8.  
    Abstract1020)   HTML0)    PDF(pc) (289KB)(280)       Save
    Properties of sweet potato starch phosphate monoester were studied. The results showed that theviscosity, holding capacity of moisture and foam, paste clarity of the esterified starch were increased, thegalati--nizating was decreased, and the freeze--thaw stability was increased significantly. Sweet potato starchphosephate moneester could improved the cake quality conspicousely.
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    Extraction of seed kernel essential oil from litchi chinesis with pulse high pressure electric field-supper critical CO2
    NING Zheng-Xiang, QIN Yan, LIN Wei, ZHANG Zhi-Xu, WU Gang, TAN Xing-He, LIN Min-Li
    FOOD SCIENCE    1998, 19 (1): 9-11.  
    Abstract1117)   HTML2)          Save
    Seed Kernel essential oil from Litchi chinests was extracted with pulse high pressureelectric field-supper critical CO2. The extraction was mainly influenced by the water content in litchiseeds. There existed relationShip of a "S" -type attenuate function between the extraction rate of the essential oil and the water content. The extracting rate of the essential oil was logarithmically increasedwith extracting pressure and time. Under suppercritical pressure, over-increasing temprature decreased the extracting rate.
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    LIU Zong-Lin
    FOOD SCIENCE    1998, 19 (1): 11-16.  
    Abstract1003)   HTML0)    PDF(pc) (287KB)(335)       Save
    Catecholamine is one of the main functional components in tea, its effect is related to the molecularOrbit. From the calculation of Huckel’s molecular orbit(HMO), the seventh and eighth atoms in π-electronsystem possess string tendency of electron system, it affords sound theoretical basis for Belleau model.
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    Study on sterilizing technology with pulsed light
    ZHOU Wan-Long, GAO Da-Wei, XIA Xiao-Shu
    FOOD SCIENCE    1998, 19 (1): 16-19.  
    Abstract1149)   HTML2)    PDF(pc) (280KB)(197)       Save
    Sterilizing with pulsed light was studied. The results showed that the main factors affecting sterilizing effect were amount of pulsed light flashs, input voltage, the initial concentration Of microorganisms. More than30 pulsed light flashs can kill Bactillus subtilis, yeast from 10~5/ml to 0. The band mainly deciding sterilizing effect was probably ultraviolel wavelenths. Sterilizing with pulsed light did not caused change in specific conductance but cause change in potential.
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    SHI Rui-Cheng
    FOOD SCIENCE    1998, 19 (1): 19-21.  
    Abstract774)   HTML0)    PDF(pc) (155KB)(338)       Save
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    ZHANG Xin, GE Yi-Qiang, CAI Tong-Yi
    FOOD SCIENCE    1998, 19 (1): 22-24.  
    Abstract849)   HTML0)    PDF(pc) (208KB)(339)       Save
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    LIN Xue-Min, CUI Rui-Jing, LI en-Ke
    FOOD SCIENCE    1998, 19 (1): 24-26.  
    Abstract844)   HTML0)    PDF(pc) (178KB)(326)       Save
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    LUO Hong-Xia, HAN Gang
    FOOD SCIENCE    1998, 19 (1): 25-29.  
    Abstract859)   HTML0)    PDF(pc) (219KB)(319)       Save
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    ZHU en-Jun
    FOOD SCIENCE    1998, 19 (1): 29-31.  
    Abstract948)   HTML2)    PDF(pc) (216KB)(377)       Save
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    ZHOU Fa-Mao
    FOOD SCIENCE    1998, 19 (1): 31-34.  
    Abstract1218)   HTML1)    PDF(pc) (246KB)(396)       Save
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    WU Ke-Gang, SHE Gang-Zhe, CHAI Xiang-Hua
    FOOD SCIENCE    1998, 19 (1): 34-37.  
    Abstract864)   HTML4)    PDF(pc) (253KB)(570)       Save
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    LI Yu-Mei
    FOOD SCIENCE    1998, 19 (1): 37-38.  
    Abstract853)   HTML1)    PDF(pc) (118KB)(340)       Save
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    ZHOU Jia-Chun
    FOOD SCIENCE    1998, 19 (1): 39-41.  
    Abstract1121)   HTML0)    PDF(pc) (163KB)(407)       Save
    The best composition of the culture medium of streptococcus thermophilus is: skimmed milk powder13%, glucose 2%, hydrolyzed milk powder 4%, yeast extract 0. 25%, phosphate buffer 0. 025%mol/L,PH6. 8. It would get Peak strain concentration when streptococcus thermophilus was cultured at 37℃ for 6-8hours. And for lactobacillus bulgaricus, they are: skimmed milk powder 13%, glucose 2%, yeast extract0. 25%, phosphate buffer 0. 05mol/L, PH 6. 8, culture at 42℃ for 6 hours.
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    ZHOU Feng-Zhen, SHI Jian-Guo, FENG De-Rong
    FOOD SCIENCE    1998, 19 (1): 42-44.  
    Abstract935)   HTML1)    PDF(pc) (181KB)(424)       Save
    The content of starch could be rapidly and precisely determined using the enzyme electrodesysterm combined by glucose oxidase. This analysis could be finished within 80s. Each linear range isbetween 0 and 100mg/dl. The coefficient of variation is 0. 41 % with 20 continuous assays.
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    Determination of volitile basic hitrogen in food by Reflectance Spectroscopy
    ZHANG Ping, YAN Hong-Tao
    FOOD SCIENCE    1998, 19 (1): 44-45.  
    Abstract1127)   HTML0)    PDF(pc) (157KB)(214)       Save
    A method to determine the volatile basic nitrogen in fish and meat by reflectance spectroscopy is reported. The velative standard deriation for the determination 5 μg/ml N is 2. 6% (n = 6)The linear range and the detection limit are 1-8μg/ml, 0. 5μg/ml, respectively. This method has beenapplied in examination of fresh pork and fresh fish with satisfactory results.
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    FAN Quan-Fang, LIN Yi-Feng
    FOOD SCIENCE    1998, 19 (1): 45-48.  
    Abstract857)   HTML0)    PDF(pc) (229KB)(380)       Save
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    HUANG Rui-Zhi, LIN Xiu-Yu
    FOOD SCIENCE    1998, 19 (1): 49-50.  
    Abstract821)   HTML1)    PDF(pc) (162KB)(315)       Save
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    LI Zhi-Jun
    FOOD SCIENCE    1998, 19 (1): 50-51.  
    Abstract954)   HTML4)    PDF(pc) (123KB)(342)       Save
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    ZHANG Feng-Ying, HUANG An-Quan, LIU Huo-Xing, CHEN Wei-Ping
    FOOD SCIENCE    1998, 19 (1): 52-54.  
    Abstract986)   HTML0)    PDF(pc) (192KB)(415)       Save
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    ZHENG Yi-Chun, CHEN Wen-Xue
    FOOD SCIENCE    1998, 19 (1): 55-56.  
    Abstract964)   HTML1)    PDF(pc) (134KB)(358)       Save
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    LIU Wen
    FOOD SCIENCE    1998, 19 (1): 56-57.  
    Abstract1070)   HTML3)    PDF(pc) (129KB)(377)       Save
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    ZHAO Jun, SUN Xiao-Chun, GUO Chun-Hua, MA Zheng-Tan
    FOOD SCIENCE    1998, 19 (1): 57-59.  
    Abstract947)   HTML0)    PDF(pc) (183KB)(406)       Save
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    LI Zhao-Ci, XIE Xiu-Ying, ZHANG Zhong-Xin
    FOOD SCIENCE    1998, 19 (1): 59-62.  
    Abstract924)   HTML0)    PDF(pc) (273KB)(316)       Save
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    SHAO Fa-Du, YU Yong-Liang, ZHOU Li-Ping
    FOOD SCIENCE    1998, 19 (1): 62-64.  
    Abstract1245)   HTML0)    PDF(pc) (209KB)(613)       Save
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    HE Wei-Ping, YANG Dong-Yue, WANG Hong-Xiang
    FOOD SCIENCE    1998, 19 (1): 64-65.  
    Abstract1069)   HTML2)    PDF(pc) (109KB)(507)       Save
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    Application of Modem Technologiea in Food Industy──The Membrane Separation
    WANG Xiong, GUO Hong
    FOOD SCIENCE    1998, 19 (10): 4-6.  
    Abstract841)   HTML4)    PDF(pc) (331KB)(245)       Save
     Application of Modem Technologiea in Food Industy──The Membrane Separation
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    Effect of Elicitor on the Production of Second Metabolites in Plant cell Cultrue
    XIE Qiu-Ling, GUO Yong
    FOOD SCIENCE    1998, 19 (10): 7-9.  
    Abstract1093)   HTML2)    PDF(pc) (327KB)(224)       Save
    Elicitor can be used to improve the production of second metabolites in plant cell culture because of its ability to induce phytoalexins in plant. This communication introduced the research of elicitor on plant cell culture, espacially the research about the action mechanisms of elicitor and the second messenger.
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    FU Liang
    FOOD SCIENCE    1998, 19 (10): 10-12.  
    Abstract1059)   HTML4)    PDF(pc) (234KB)(359)       Save
    This paper studied the physiolopcal function of monascus pigments during ferment course. The results shows that monascus pigment are the energy storage substances, and the nitrogen capture agents.
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    LV Jia-Ping , LUO Cheng-Ku
    FOOD SCIENCE    1998, 19 (10): 13-17.  
    Abstract1055)   HTML2)    PDF(pc) (331KB)(373)       Save
    six flavour of skim milk fermented in eight species of LAB were analysted with gas chromatography.The quantity of acetaldehyde, acetone, acetic ether, isopene alcohol, produced by lactobacillus (except L.Casei) was higher than that of lactococcus. Diacetyl obviously decreased after 24h fermentation. ST-1 strain could produce more flavour materials at 37℃ than at 42℃. It were contrary with LB-1. Mesophilus LAB (SC. SD) which produced more flavour materials at 30℃ than 37℃.
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    WANG Qiang, ZHAN Zhi-Lan
    FOOD SCIENCE    1998, 19 (10): 17-21.  
    Abstract1052)   HTML4)    PDF(pc) (344KB)(429)       Save
    There are rich polysaccharide, amino acid and Germanium in bamboo juice. Experimental results show that bamboo juice has activities of scavenging ·OH free radical and inhibition to lipid peroxidation of rat liver. homogente. The pharmaceutical mechanism of bamboo juice was therefore analysed. After removing protein and polyphenols, natural bamboo juice drink was prepared, this means a new path of developing and using natural resources of bamboo.
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    ZHANG Long, LI Chang-Hai, LI Chong-Jie
    FOOD SCIENCE    1998, 19 (10): 21-23.  
    Abstract744)   HTML1)    PDF(pc) (214KB)(297)       Save
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    Study on the foam of steady wine
    LI Guo-Ji, ZENG Xin-An, GAO Da-Wei, SHAO Xu, SONG Xian-Hua
    FOOD SCIENCE    1998, 19 (10): 23-26.  
    Abstract826)   HTML1)    PDF(pc) (336KB)(185)       Save
    This pspor studied on the steady wine. GC and some cbemical analysis were used to study the component of the wine foam. Results show that: to more foam sample, the content of Co2 in the headspace of the capped bottle is 57%, and that content in the wine is 1.2-1.9g/L. Total nitrogen, SO2 and tannin were also analysed. The reason of the foam froming the way of controling and defoaming were studied.
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    Extracting L-Hydroxyproline and L-Proline form Gelatin
    SHI Qiang, SANG Li-Hong, WANG Zai-Zhen
    FOOD SCIENCE    1998, 19 (10): 26-29.  
    Abstract1046)   HTML1)    PDF(pc) (330KB)(209)       Save
    The extraction Of L-hydroxypforine (L-HP) and L-proline (L-P) from gelatin has been studied. The hydrolysis of collagen with L-HP as the purpose amino acid was examined. Imino acid was extracted from hydrolysate by means of the invertibiliyty of indno arid nitrosylation and L-HP and L-P were separated by chromatography using D61 cation exchange resin. The purified L-HP and L-P were crystal and the yields were 4. 5% and 4% respctively.
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    GUO Xin-Zhu, LIN Jin-Zi
    FOOD SCIENCE    1998, 19 (10): 29-32.  
    Abstract777)   HTML1)    PDF(pc) (244KB)(373)       Save
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    JI Li-Lian, FAN Yi-Mei
    FOOD SCIENCE    1998, 19 (10): 32-35.  
    Abstract819)   HTML2)    PDF(pc) (241KB)(465)       Save
    Maize Silk is a traditional Chinese herbal medicine. It contains veried nutrients, pharmceutic active compositions and bifidus factors. In this paper, the technological conditions of maize silk extractive fermented by mixed Lactic Acid Bacteria have been studied, and the optimal conditions were ascertainde. The final samples’ nutritional compositions were analysed.
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    JI Zhe, YE Zhi-Jun
    FOOD SCIENCE    1998, 19 (10): 36-38.  
    Abstract925)   HTML2)    PDF(pc) (193KB)(314)       Save
    This study got clear the isoelectric point and heat resistance of Protein in wild badam kernel; kernel/water ratio 1: 15 ~ 20, steeping temperature 20 ~ 25℃, steeping time 22 ~ 26 hours and the stablizer groups (Sucrose Fatty Acid Ester 2. 5g, PGA 3. 5g, CMCNa 1. 1g, Sodium Caseinate 7. 0g) are the best technics parameters processed the protein beverage of wild badam kernel.
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    The Qualilty of Freeze-drying Foodstuffs in Vacuum
    ZHANG Jin-Lu, ZHANG Jun-Jie
    FOOD SCIENCE    1998, 19 (10): 38-40.  
    Abstract816)   HTML1)    PDF(pc) (321KB)(218)       Save
    The paper investigates the factors of affecting water-reabsorbing capacity, colour and bacterial infection of freeze-drying foodstuffs. It also analyses how to modify the quality of freze-drying foodstuffs.
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    The preparation and research of Elephant Taro jellylsweets
    ZHANG Dong-Hua, ZHANG Run-Fang, LIU Yun-Hui, WANG Qing-Ping
    FOOD SCIENCE    1998, 19 (10): 41-42.  
    Abstract972)   HTML1)    PDF(pc) (143KB)(207)       Save
    The paper proposes a kind of method to produce jelly-sweets with elephant taro powder, carrageenan, and Xanthan as mixe jellification agents by their synergism.
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    LI Gao-Lan, HAO Chun-Yan
    FOOD SCIENCE    1998, 19 (10): 42-44.  
    Abstract928)   HTML1)    PDF(pc) (212KB)(412)       Save
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