21世纪的食品 食品与资源、技术、环境 2PDF|Epub|txt|kindle电子书版本网盘下载

21世纪的食品 食品与资源、技术、环境 2PDF格式电子书版下载

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21st Century Food Industry1

Vision 2020 for the Food Sector&Mary Schmidl1

Develop Green Foods, Organic Foods to Enrich Our Diet&Huang Xiaosheng6

Current and Strategic Decision for Frozen Food Industry of China&Meng Xianjun, et al7

Food Biotechnology8

The Structures of Naturally-Occurring α-Amylase Inhibitors&Shih-Chieh Jack Lee, John Whitaker8

Bioconversion of Food and Agricultural “Wastes” to Chemicals and Energy&Sharon Shoemaker et al28

Identification and Screening of Betacyanin-Producing Genotypes from the Genus Amaranthus&Cai Yizhong, Harold Corke29

Cloning and Expression of Thermostable β-Galactosidase Gene from a Microorganism Living in Hot Spring&J. W. Choi et al40

CFD Simulation of Tea Fermentation&Guoping Lian et al48

Effect of Nitrogen Source and Nitrogen Concentration on the Production of Pyruvate by Torulopsis glabrata&Li Yin, Chen Jian58

ATP Regeneration-Glutathione Synthesis Coupling System Constructed by ThermotolerantYeast and Recombined E. coli&Tong Qunyi et al68

Properties of Cholesterol Oxidase from Brevibacterium&Ji Wenming, Chen Yili, Wang Wu76

Optimizing the Fermentation Conditions for Higher Nisin Production by Lactococcus lactis subsp. lactis N21&Ning Xibin83

Transglutaminase Modification of Reconstituted Skim Milk Protein: Effect of Preheating&Zhou Zhiwei et al88

Three Basic Viewpoints of Industrial Fermentation&Zhang Xingyuan95

Research Activities at Danisco-Cultor, from Ideas to Novel Products to Fulfil Its Obligation as the Preferred Supplier for Global Food Industries&Yu Shukun101

Separation of Bifidobacterium infantisby Flocculation with Chitosan&Zhang Xuehong et al106

Enzymatic Synthesis of L-Ascorbyl Laurate: Kinetic and Thermodynamic Properties&Manal M. Shehate, Tang Luhong112

The Study of Protoplast Fusion between Leuconostoc oenos （malolactic fermentation bacteria） and Saccharomyces cerevisiae for Industrial Wine Production&Churdchai Cheowtirakul and Haritchanan Suvachananond121

Enzymatic Synthesis of L-Ascorbyl Laurate: Separation, Purification and Structure Analysis of the Product&Tang Luhong, Manal M. Shehate137

Purification and Properties of Extracellular Xylanases from Aspergillus oryzae RIB 128&Jian Lu, Yu cao et al143

Immobilization of Yeast Cells with Ionic Polymer Carriers by Radiation Polymerization&Lu Zhaoxin, T. Fujimura152

Activity of Yeast Cells Immobilized with Polymeric Carrier Crosslinked Using Radiation Technique&Lu Zhaoxin, T. Fujimura159

Study on Instant-Gelation Properties of Soy Protein&Zhong Fang et al166

Study on the Change of Vitamin C in the Pickling and Fermenting Chinese Cabbage&Zhang Qingfang et al174

A Study on Different Bacillus Natto Has a Influence over the Legume Fermentation&Wu Tianlong et al178

Study on the Changed Rugular of Nitrite in Chinese Cabbage Fermentation&Meng Xianjun, Zhou Bin et al179

Fermentation of Polysaccharide by Grifola frondosa GrUV04&Chen Shiliang et al180

Studies on the Application of Active Rhizopus Qu in the Barfeng Daqu Liquor&Hou Hongping, Xiao Dongguang181

Optimal Culture of Phaeodactylum tricornutum&Hang Xiaomin etal182

Studies on Enzymes Replace Partical Koji in Rice Wine Brewing&Wang Zhao, Zheng Yuguo, Shao Fadu183

The Characteristics of Gluconnobacter oxydans B-2 Bacterial Cellulose Producting Strain&Ou hongyu et al184

Food Resource&New Products185

Saffron as Chemopreventive Agent&Abdullaev F. I. et al185

Novel Nutritional and Physiological Functions of Milk Proteins&Valdemiro C. Sgarbierl et al196

Blackberry Acts as Antioxidant by Scavenging Free Radical and Chelating Transition Metal&Chun Hu et al211

Studies on Infant Food Containing Bioactive Substances&Guo Benheng et al223

Preparation and Properties of Novel Functional Oligo-Phosphopeptides from Phosvitin&Jiang Bo et al228

Improved Methods for the Separation and Purification of Immunoglobulin from Egg Yolk by Filtration and Thiophilic Chromatography&Li Long et al242

Preparation of a New Functional Food Additive——ACE Inhibitory Peptides from Fibroin Ni li et al252

Molecular Characterization and Deglycosylation of Purified Fructosyltransferase and Invertase from Aspergillus nigerASO023&Lamia L'H ocine, Wang Zhang261

Antioxidants and Phenolic Phytochemicals in Some Spices, Fruits and Wines&B.S. Luh273

Low-Cost Nutritive Cookies （LCNC）&Nuengruetai Trimala, Churdchai Cheowtirakul286

Bacteriocins against Gram-Negative Foodborne Pathogens and Potential Applications in Food&Hyun-Jung Chung, Ahmed E. Yousef298

Enzymatic and Chemical Modification of Soy Protein Isolate&Allaoua Achouri, Wang Zhang299

Isolation of Duck Immunoglobulin byThiophilic Chromatography&Pan Jianru et al318

Studies on the Effects of Biologically Active Components of Fructus Lyciion Antihypoxia in Mice&Li Xiaoli et al325

The Food and Medicine Application of Monascus Products in China&Zhao Hai et al330

Food Chemical Characteristic of Two Kinds of Shellfish in South China Sea and Its Application for Preparing Aquatic Hydrolyzed Animal Protein&Zhang Chaohua et al337

Studies on the Antitired Function of Gui Ling Ji Health Wine&Hao Lin, Shi Liuzhu338

The Research and Development of Nucleic Acid Health Care Food&Li Kede et al339

The Preparation and Immunomodulation Effect Studyto Ganoderama Lucidum Drink&Wang Jie et al340

The Development of Aloe as Resource of Functional Food&Wang Jianming et al341

Study on Mechanism of Storage Stability of Microencapsulated DHA and EPA&Yin Xiaomei, Xu Shiying342

Studies on Preventive effects of Fucoidin against the Formation of Hyperlipidaemia in Rats&Li D.Y et al343

Functional Factor of Healthy Food——Biological Active Peptides&Liu Yulin344

The Studies of Lycopene on the Inhibition of Hydroxyl Radical and Prostate Cancer&Sun Qingjie, Tang Lili345

The Production of Fructose and Inulo-Oligofructose from Inulin&Cheng Shengli et al346

Study and Exploitation of Protein with Antibody Activity&Cao Xiaohong et al347

Current Status of the Production of Palatinose and Palatinit and Their Application Prospects in China&Zang Xiangying, He Yingtuan348

The Preparation of Edible Mushroom and Lactobacillus Complex Health Care Food&Han Mulan et al349

Preparation of Two Delicacies Polysaccharide-Peptide and Its Functions&Wang Zhimin et al350

A New Type Perfume Wild Plant —— Dracocephalum Moldavica and its Planting Domerlication in Cultivation, Refined Oil Processing Technology Studying&Yang Lili et al351

A Study on New-style Natto and Its Application&Tang Nan et al352

Advanced food Technology353

Influence of Amylopectin and Lipid on Ordering of Amylose in High-Amylose Maize Starch&D. B. Thompson, J. D. Klucinec, K. W. Boltz353

CFD Simulation of Heat and Mass Transfer for Air-blast and Vacuum Cooling of Cooked Meats&Hu Zehua, Sun Dawen360

Antioxidative Activity of Hydrolyzed Food Proteins&Y.L.Xiong, E.A.Pena-Ramos366

The Study of Rice Milk Production&Churdchai Cheowtirakul et al377

The Efficacy and Benefits of Food Irradiation-An Emerging Technology&James H. Moy397

Value-Added Uses of Co-Products from the Milling of Rice&F. Shih406

Separation of Fat Globule from a Butter Model Solution by a Vibrating Flat Membrane&Hiroshi Echizen, Hajime Unno411

Modified Atmosphere Packaging of Foods to Increase Its Shelf Life&Ramaswamy C. Anantheswaran420

Design of Modified Atmosphere Packaging （MAP） Systems: Modeling Oxygen and Carbon Dioxide Exchange within Packages Containing Cut Rutabagas&M.Zhu, C.L.Chu, S.L.Wang, R.W. Lencki428

Technique to Produce Potato Granules&Hu Xiaopei, Hou Caiyun, Xue Wentong, V. M. Salokhe444

Brewing By-Products and Possibilities for Utilization in Feed&Levic Dr Jovanka, Sredanovic Slavica, Levic Dr Ljubinko454

Effect of Hydrocolloids on Properties of Fried Rice Crackers&Chui Man Yung, Lawrence Ramsden463

Improving the Quality and Food Safety of Shell Eggs Using Low Cost Rapid Cooling Methods&Zeidler. G, Thompson et al472

Effect of Tea Catechins on the Fecal Flore and Growth of Farmed Pigs&Ching-Chuang Chen, Jyh-Horng Kuo et al480

Extrusion of Sugar Beet Pulp on Soluble Fibre&Jin Zhengyu, Julian Cooper490

Identification of the Critical Control Points for HACCP in Red Sausage Processing&Ji Shujuan, Zhu Jianhui, Yue Xiqing, Feng Hui502

Methods of Tartar Removal from Red G rape Juice&Jin Yanzi, Xu Shiying, Wang Zhang508

Study on the Optimum Extraction Process of Rutin in Asparagus&Liu Shuxing, Pang Zhen, Qi Xiangjun et al515

The preparation of Corn Dietary Fiber&Chi Naiyu, Ren Daming, Li Changbiao et al521

Ready-to-Drink Green Tea Beverage Mixed with Ginger and Honey&Kingmanee Kriangkraiphiphat, Churdchai Cheowtirakul525

Effects of Different Packaging on the Stability of Vitamin A in Fortified Vegetable Oils&K. Gao, Y. Kakuda et al533

Melting and Browning of Cheddar Cheese Determined with a Computer Vision System&Wang Haihong, Sun Dawen, C.P.O'Donnell541

Functional Properties of Water Soluble Polymers from Seeds of Lotus （Nelumbo nucifera）&Lee Kei Yan, Lawrence Ramsden546

Relationship between Structure and Emulsifying Properties of Bovine Serum Albumin-Galactomannan Conjugate with Emphasis on Disulfide Bonds&Hyunjung Kim, Eunjoo Jeon et al560

Production Protein Concentrate from Sunflower Seed&Levic dr Jovanka, Levic dr Ljubinko567

Influence of Heat-Moisture Treatment on Formation and Structural Properties of Tuber Resistant Starch Sangick Shin et al579

Experimental Productions and Analysis of Steamed-and- Fried Instant Noodles Tracy Chu, Harold Corke585

Effects of Porosity in Cooked Beef Products on the Efficiency of Vacuum Cooling&K. McDonald, Sun Dawen599

Predicting the Cooling Time for Cooked Meats Using the Finite Element Approach&Wang Lijun, Sun Dawen606

Effect of WPI-Based Edible Coating on Sensory Properties of Peanuts after Storage Assessed by Sensory Evaluation and Instrumental Measurements&Soo-Yeun Lee, John M. Krochta613

Desorption Data for Cooked and Cured Beef&Adriana E. Delgado, Sun Dawen619

Control of the Production of Metabolites by Monascus&Philippe J. Blanc625

Extrudates of Starch-Hydrocolloid Interactions: Effect of Chemical Agents on Physical and Functional Properties of Extrudates and Resistant starch Formation&Adamu Augustine, Jin Zhengyu638

Effects of Different Fermentation Conditions on Selenium Combination in Several Pickled Vegetables&Zhang.M., Tian.H.X.655

Advances in Food Processing and Packaging&Sharon Shoemaker664

Supercritical Carbon Dioxide Extraction of Tuna Orbital oil&Lucy Sun Hwang665

Two Components Mixing Evaluated by MRI&Y.J.CHOI, K.L.McCarthy, M.J.McCarthy667

Thawing of Foods Using Air Impingement&A.V.Kulkarni, C.O.Rovedo, R.P.Singh668

Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Head Space Gas-Chromatography&S.Y.LEE, T.A.Trezza et al669

Effect of Whey Protein Molecular Weight on Film Water Vapor Permeability, Mechanical Properties and Solubility&Rungsinee Sothomviti, John M.Krochta670

Component Partitioning and Structural Changes in Alpha-Lactalbulumin/AOT/Water/Isooctane Microemulsion Systems&Justin W.Shimek et al671

Rheological Characterization of Tomato Concentrates and the Effect on Uniformity of Processing&Youngsoo Lee et al672

Color Component Analysis of Peanut Mesocarp Color Using Machine Vision and Image Processing&D.Boldor, T.H.Sanders, K.R.Swartzel673

Determination of Heat Transfer Coefficient in a Helical Heat Exchanger&P.Coronel, K.P.Sandeep674

Heat Transfer Simulation of Cryogenic Carbon Dioxide Cooling of Shell Eggs&Christina Sabliov, B.Farkas, K.Keener675

Convective Heat Transfer during Aseptic Processing of Particulate Foods&A.Tessneer, B.Farkas, K.P.Sandeep676

Comparison of Ohmic Heating of Particulates in 2D and 3D Systems&Ilkay Sensoy, Sudhir Sastry677

Reduction of Salmonella Enteritidis Contamination of Shell-Eggs by Combination Treatments&Luis A.Rodriguez-Romo, Ahmed E.Yousef678

Study On the Removing of Egg Yolk Oil and Extraction of Egg Yolk Phosphatide by Supercritical CO2&Li Chunyang et al679

Supercritical Fluid Technology in Food and Fermentation Industry&He Weizhong et al680

Intelligent System Integrating Pretreatment and Chromatography for Preparation of IgY&Wang Zhonglai et al681

The Processing Technique of Radiation Stericization of Leg of Pork&Du Yajun et al682

Application of Air Discharge Fresh Keeping Technology in the Storage of Fruits and Vegetables&Yan Shijie et al683

Chinese Jujube Fresh Keeping Technology&Wang Rufu et al684

Studies on the Relationship Between Senescence and Active Oxygen Metabolish in Jujube Fruit&Kou Xiaohong et al685

Development and Production of Coarse Instant Noodles&Xin Haibo, Sun Yongli, Liu Jingde686

Studies on the Absorbent Mechanism and Character of HSPAN to Water&Gu Zhengbiao, Wu Jiagen687

A Study of Supersonic Wave on Increasing Solubility of Soy protein&Li Ronghe, Qi Bin, Liu Lei, Chen Jinguo688

Study of the Technology of Low-Fat Peanut Milk Yan Yonggang et al689

Study on Separation of Polyprenols from Ginkgo Biloba Leaves&Yang Xiaoming, Chen Jun690

Technological Study of Peanut-Milk Mixed Semi-Hard Cheese&Jiang Fuhu et al691

Application of HACCP to Ice-Cream Production&Deng Bosheng etal692

A Detection of Residual Tetracyclines in Honey by High Performance Capillary Electrophoresis&Chen Tianbao et al693

The Main Problem and Resolution of Aqueous Enzymatic Extraction of VegetableOils&Qian Junqing, Xie Xiangmao694

The Studies on Lactose Intolerance and Its Strategies&Wang Changlu et al695

Study on the Quality-Improvement of Sugar-Curing Sweet Potato&Yang Chun et al696

Research and Application of Natural and Complete Nutritive Black Rice Pigment&Zhao Zesheng et al697

Determination of Controlled-Release Properties of Mint Oil Microencapsulations&Wang Lu, Xiao Gang, Xu Shiying698

Preparation of Nutrient Flavorfrom Small Miscellaneous Fish&Xu Xueshu, Zhou Jiachun, Wang Hong699

Isolation of Immunoglobulin From Egg Yolk by One Step of Ultrafiltration&Yang Yanjun700

Study on the Processing Techniques of Soft Canned Fresh Glutinous Maize&Wu Caie, Liu Jun, Wang Min701

A Model and Experiment about Moisture Distribution in Wet Material Dried by Microwave&Fang Tao, Liang Liping, Lu Liantong702

Technological study of Peanut-Milk Blue-Veined Cheese and Cottage Cheese Ma Lizhen et al703