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FOOD SCIENCE 1998 Vol.19 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select CHEN Cui-Ren, LIU Dong-Hong, YU Lu-Da FOOD SCIENCE    1998, 19 (1): 3-5.   Abstract （805）   HTML （2）    PDF（pc） （181KB）（377）       Knowledge map    Save Related Articles | Metrics Select 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.   Abstract （1038）   HTML （0）    PDF（pc） （289KB）（283）       Knowledge map    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. Related Articles | Metrics Select 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.   Abstract （1159）   HTML （2）          Knowledge map    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. Related Articles | Metrics Select LIU Zong-Lin FOOD SCIENCE    1998, 19 (1): 11-16.   Abstract （1018）   HTML （2）    PDF（pc） （287KB）（350）       Knowledge map    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. Related Articles | Metrics Select Study on sterilizing technology with pulsed light ZHOU Wan-Long, GAO Da-Wei, XIA Xiao-Shu FOOD SCIENCE    1998, 19 (1): 16-19.   Abstract （1162）   HTML （2）    PDF（pc） （280KB）（201）       Knowledge map    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. Related Articles | Metrics Select SHI Rui-Cheng FOOD SCIENCE    1998, 19 (1): 19-21.   Abstract （785）   HTML （0）    PDF（pc） （155KB）（349）       Knowledge map    Save Related Articles | Metrics Select ZHANG Xin, GE Yi-Qiang, CAI Tong-Yi FOOD SCIENCE    1998, 19 (1): 22-24.   Abstract （858）   HTML （0）    PDF（pc） （208KB）（353）       Knowledge map    Save Related Articles | Metrics Select LIN Xue-Min, CUI Rui-Jing, LI en-Ke FOOD SCIENCE    1998, 19 (1): 24-26.   Abstract （859）   HTML （0）    PDF（pc） （178KB）（338）       Knowledge map    Save Related Articles | Metrics Select LUO Hong-Xia, HAN Gang FOOD SCIENCE    1998, 19 (1): 25-29.   Abstract （870）   HTML （0）    PDF（pc） （219KB）（334）       Knowledge map    Save Related Articles | Metrics Select ZHU en-Jun FOOD SCIENCE    1998, 19 (1): 29-31.   Abstract （963）   HTML （2）    PDF（pc） （216KB）（391）       Knowledge map    Save Related Articles | Metrics Select ZHOU Fa-Mao FOOD SCIENCE    1998, 19 (1): 31-34.   Abstract （1236）   HTML （1）    PDF（pc） （246KB）（411）       Knowledge map    Save Related Articles | Metrics Select WU Ke-Gang, SHE Gang-Zhe, CHAI Xiang-Hua FOOD SCIENCE    1998, 19 (1): 34-37.   Abstract （879）   HTML （4）    PDF（pc） （253KB）（577）       Knowledge map    Save Related Articles | Metrics Select LI Yu-Mei FOOD SCIENCE    1998, 19 (1): 37-38.   Abstract （864）   HTML （1）    PDF（pc） （118KB）（350）       Knowledge map    Save Related Articles | Metrics Select ZHOU Jia-Chun FOOD SCIENCE    1998, 19 (1): 39-41.   Abstract （1136）   HTML （0）    PDF（pc） （163KB）（423）       Knowledge map    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. Related Articles | Metrics Select ZHOU Feng-Zhen, SHI Jian-Guo, FENG De-Rong FOOD SCIENCE    1998, 19 (1): 42-44.   Abstract （941）   HTML （1）    PDF（pc） （181KB）（460）       Knowledge map    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. Related Articles | Metrics Select Determination of volitile basic hitrogen in food by Reflectance Spectroscopy ZHANG Ping, YAN Hong-Tao FOOD SCIENCE    1998, 19 (1): 44-45.   Abstract （1141）   HTML （0）    PDF（pc） （157KB）（222）       Knowledge map    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. Related Articles | Metrics Select FAN Quan-Fang, LIN Yi-Feng FOOD SCIENCE    1998, 19 (1): 45-48.   Abstract （871）   HTML （0）    PDF（pc） （229KB）（384）       Knowledge map    Save Related Articles | Metrics Select HUANG Rui-Zhi, LIN Xiu-Yu FOOD SCIENCE    1998, 19 (1): 49-50.   Abstract （838）   HTML （1）    PDF（pc） （162KB）（331）       Knowledge map    Save Related Articles | Metrics Select LI Zhi-Jun FOOD SCIENCE    1998, 19 (1): 50-51.   Abstract （965）   HTML （5）    PDF（pc） （123KB）（348）       Knowledge map    Save Related Articles | Metrics Select ZHANG Feng-Ying, HUANG An-Quan, LIU Huo-Xing, CHEN Wei-Ping FOOD SCIENCE    1998, 19 (1): 52-54.   Abstract （995）   HTML （0）    PDF（pc） （192KB）（419）       Knowledge map    Save Related Articles | Metrics Select ZHENG Yi-Chun, CHEN Wen-Xue FOOD SCIENCE    1998, 19 (1): 55-56.   Abstract （973）   HTML （1）    PDF（pc） （134KB）（369）       Knowledge map    Save Related Articles | Metrics Select LIU Wen FOOD SCIENCE    1998, 19 (1): 56-57.   Abstract （1084）   HTML （3）    PDF（pc） （129KB）（384）       Knowledge map    Save Related Articles | Metrics Select ZHAO Jun, SUN Xiao-Chun, GUO Chun-Hua, MA Zheng-Tan FOOD SCIENCE    1998, 19 (1): 57-59.   Abstract （960）   HTML （0）    PDF（pc） （183KB）（409）       Knowledge map    Save Related Articles | Metrics Select LI Zhao-Ci, XIE Xiu-Ying, ZHANG Zhong-Xin FOOD SCIENCE    1998, 19 (1): 59-62.   Abstract （933）   HTML （0）    PDF（pc） （273KB）（330）       Knowledge map    Save Related Articles | Metrics Select SHAO Fa-Du, YU Yong-Liang, ZHOU Li-Ping FOOD SCIENCE    1998, 19 (1): 62-64.   Abstract （1264）   HTML （0）    PDF（pc） （209KB）（651）       Knowledge map    Save Related Articles | Metrics Select HE Wei-Ping, YANG Dong-Yue, WANG Hong-Xiang FOOD SCIENCE    1998, 19 (1): 64-65.   Abstract （1080）   HTML （2）    PDF（pc） （109KB）（517）       Knowledge map    Save Related Articles | Metrics Select Application of Modem Technologiea in Food Industy──The Membrane Separation WANG Xiong, GUO Hong FOOD SCIENCE    1998, 19 (10): 4-6.   Abstract （859）   HTML （5）    PDF（pc） （331KB）（248）       Knowledge map    Save  Application of Modem Technologiea in Food Industy──The Membrane Separation Related Articles | Metrics Select 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.   Abstract （1105）   HTML （2）    PDF（pc） （327KB）（232）       Knowledge map    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. Related Articles | Metrics Select FU Liang FOOD SCIENCE    1998, 19 (10): 10-12.   Abstract （1074）   HTML （4）    PDF（pc） （234KB）（386）       Knowledge map    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. Related Articles | Metrics Select LV Jia-Ping , LUO Cheng-Ku FOOD SCIENCE    1998, 19 (10): 13-17.   Abstract （1067）   HTML （2）    PDF（pc） （331KB）（388）       Knowledge map    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℃. Related Articles | Metrics Select WANG Qiang, ZHAN Zhi-Lan FOOD SCIENCE    1998, 19 (10): 17-21.   Abstract （1083）   HTML （4）    PDF（pc） （344KB）（447）       Knowledge map    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. Related Articles | Metrics Select ZHANG Long, LI Chang-Hai, LI Chong-Jie FOOD SCIENCE    1998, 19 (10): 21-23.   Abstract （763）   HTML （1）    PDF（pc） （214KB）（309）       Knowledge map    Save Related Articles | Metrics Select 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.   Abstract （844）   HTML （1）    PDF（pc） （336KB）（195）       Knowledge map    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. Related Articles | Metrics Select Extracting L-Hydroxyproline and L-Proline form Gelatin SHI Qiang, SANG Li-Hong, WANG Zai-Zhen FOOD SCIENCE    1998, 19 (10): 26-29.   Abstract （1069）   HTML （1）    PDF（pc） （330KB）（226）       Knowledge map    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. Related Articles | Metrics Select GUO Xin-Zhu, LIN Jin-Zi FOOD SCIENCE    1998, 19 (10): 29-32.   Abstract （792）   HTML （1）    PDF（pc） （244KB）（386）       Knowledge map    Save Related Articles | Metrics Select JI Li-Lian, FAN Yi-Mei FOOD SCIENCE    1998, 19 (10): 32-35.   Abstract （839）   HTML （2）    PDF（pc） （241KB）（492）       Knowledge map    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. Related Articles | Metrics Select JI Zhe, YE Zhi-Jun FOOD SCIENCE    1998, 19 (10): 36-38.   Abstract （943）   HTML （2）    PDF（pc） （193KB）（328）       Knowledge map    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. Related Articles | Metrics Select The Qualilty of Freeze-drying Foodstuffs in Vacuum ZHANG Jin-Lu, ZHANG Jun-Jie FOOD SCIENCE    1998, 19 (10): 38-40.   Abstract （828）   HTML （1）    PDF（pc） （321KB）（219）       Knowledge map    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. Related Articles | Metrics Select 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.   Abstract （988）   HTML （1）    PDF（pc） （143KB）（208）       Knowledge map    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. Related Articles | Metrics Select LI Gao-Lan, HAO Chun-Yan FOOD SCIENCE    1998, 19 (10): 42-44.   Abstract （945）   HTML （1）    PDF（pc） （212KB）（415）       Knowledge map    Save Related Articles | Metrics page Page 1 of 8 Total 315 records First page Prev page Next page Last page