21世纪的食品 食品与资源、技术、环境 2PDF电子书下载

21st Century Food Industry 1

Vision 2020 for the Food Sector&Mary Schmidl 1

Develop Green Foods, Organic Foods to Enrich Our Diet&Huang Xiaosheng 6

Current and Strategic Decision for Frozen Food Industry of China&Meng Xianjun, et al 7

Food Biotechnology 8

The Structures of Naturally-Occurring α-Amylase Inhibitors&Shih-Chieh Jack Lee, John Whitaker 8

Bioconversion of Food and Agricultural “Wastes” to Chemicals and Energy&Sharon Shoemaker et al 28

Identification and Screening of Betacyanin-Producing Genotypes from the Genus Amaranthus&Cai Yizhong, Harold Corke 29

Cloning and Expression of Thermostable β-Galactosidase Gene from a Microorganism Living in Hot Spring&J. W. Choi et al 40

CFD Simulation of Tea Fermentation&Guoping Lian et al 48

Effect of Nitrogen Source and Nitrogen Concentration on the Production of Pyruvate by Torulopsis glabrata&Li Yin, Chen Jian 58

ATP Regeneration-Glutathione Synthesis Coupling System Constructed by ThermotolerantYeast and Recombined E. coli&Tong Qunyi et al 68

Properties of Cholesterol Oxidase from Brevibacterium&Ji Wenming, Chen Yili, Wang Wu 76

Optimizing the Fermentation Conditions for Higher Nisin Production by Lactococcus lactis subsp. lactis N21&Ning Xibin 83

Transglutaminase Modification of Reconstituted Skim Milk Protein: Effect of Preheating&Zhou Zhiwei et al 88

Three Basic Viewpoints of Industrial Fermentation&Zhang Xingyuan 95

Research Activities at Danisco-Cultor, from Ideas to Novel Products to Fulfil Its Obligation as the Preferred Supplier for Global Food Industries&Yu Shukun 101

Separation of Bifidobacterium infantisby Flocculation with Chitosan&Zhang Xuehong et al 106

Enzymatic Synthesis of L-Ascorbyl Laurate: Kinetic and Thermodynamic Properties&Manal M. Shehate, Tang Luhong 112

The Study of Protoplast Fusion between Leuconostoc oenos （malolactic fermentation bacteria） and Saccharomyces cerevisiae for Industrial Wine Production&Churdchai Cheowtirakul and Haritchanan Suvachananond 121

Enzymatic Synthesis of L-Ascorbyl Laurate: Separation, Purification and Structure Analysis of the Product&Tang Luhong, Manal M. Shehate 137

Purification and Properties of Extracellular Xylanases from Aspergillus oryzae RIB 128&Jian Lu, Yu cao et al 143

Immobilization of Yeast Cells with Ionic Polymer Carriers by Radiation Polymerization&Lu Zhaoxin, T. Fujimura 152

Activity of Yeast Cells Immobilized with Polymeric Carrier Crosslinked Using Radiation Technique&Lu Zhaoxin, T. Fujimura 159

Study on Instant-Gelation Properties of Soy Protein&Zhong Fang et al 166

Study on the Change of Vitamin C in the Pickling and Fermenting Chinese Cabbage&Zhang Qingfang et al 174

A Study on Different Bacillus Natto Has a Influence over the Legume Fermentation&Wu Tianlong et al 178

Study on the Changed Rugular of Nitrite in Chinese Cabbage Fermentation&Meng Xianjun, Zhou Bin et al 179

Fermentation of Polysaccharide by Grifola frondosa GrUV04&Chen Shiliang et al 180

Studies on the Application of Active Rhizopus Qu in the Barfeng Daqu Liquor&Hou Hongping, Xiao Dongguang 181

Optimal Culture of Phaeodactylum tricornutum&Hang Xiaomin etal 182

Studies on Enzymes Replace Partical Koji in Rice Wine Brewing&Wang Zhao, Zheng Yuguo, Shao Fadu 183

The Characteristics of Gluconnobacter oxydans B-2 Bacterial Cellulose Producting Strain&Ou hongyu et al 184

Food Resource&New Products 185

Saffron as Chemopreventive Agent&Abdullaev F. I. et al 185

Novel Nutritional and Physiological Functions of Milk Proteins&Valdemiro C. Sgarbierl et al 196

Blackberry Acts as Antioxidant by Scavenging Free Radical and Chelating Transition Metal&Chun Hu et al 211

Studies on Infant Food Containing Bioactive Substances&Guo Benheng et al 223

Preparation and Properties of Novel Functional Oligo-Phosphopeptides from Phosvitin&Jiang Bo et al 228

Improved Methods for the Separation and Purification of Immunoglobulin from Egg Yolk by Filtration and Thiophilic Chromatography&Li Long et al 242

Preparation of a New Functional Food Additive——ACE Inhibitory Peptides from Fibroin Ni li et al 252

Molecular Characterization and Deglycosylation of Purified Fructosyltransferase and Invertase from Aspergillus nigerASO023&Lamia L'H ocine, Wang Zhang 261

Antioxidants and Phenolic Phytochemicals in Some Spices, Fruits and Wines&B.S. Luh 273

Low-Cost Nutritive Cookies （LCNC）&Nuengruetai Trimala, Churdchai Cheowtirakul 286

Bacteriocins against Gram-Negative Foodborne Pathogens and Potential Applications in Food&Hyun-Jung Chung, Ahmed E. Yousef 298

Enzymatic and Chemical Modification of Soy Protein Isolate&Allaoua Achouri, Wang Zhang 299

Isolation of Duck Immunoglobulin byThiophilic Chromatography&Pan Jianru et al 318

Studies on the Effects of Biologically Active Components of Fructus Lyciion Antihypoxia in Mice&Li Xiaoli et al 325

The Food and Medicine Application of Monascus Products in China&Zhao Hai et al 330

Food Chemical Characteristic of Two Kinds of Shellfish in South China Sea and Its Application for Preparing Aquatic Hydrolyzed Animal Protein&Zhang Chaohua et al 337

Studies on the Antitired Function of Gui Ling Ji Health Wine&Hao Lin, Shi Liuzhu 338

The Research and Development of Nucleic Acid Health Care Food&Li Kede et al 339

The Preparation and Immunomodulation Effect Studyto Ganoderama Lucidum Drink&Wang Jie et al 340

The Development of Aloe as Resource of Functional Food&Wang Jianming et al 341

Study on Mechanism of Storage Stability of Microencapsulated DHA and EPA&Yin Xiaomei, Xu Shiying 342

Studies on Preventive effects of Fucoidin against the Formation of Hyperlipidaemia in Rats&Li D.Y et al 343

Functional Factor of Healthy Food——Biological Active Peptides&Liu Yulin 344

The Studies of Lycopene on the Inhibition of Hydroxyl Radical and Prostate Cancer&Sun Qingjie, Tang Lili 345

The Production of Fructose and Inulo-Oligofructose from Inulin&Cheng Shengli et al 346

Study and Exploitation of Protein with Antibody Activity&Cao Xiaohong et al 347

Current Status of the Production of Palatinose and Palatinit and Their Application Prospects in China&Zang Xiangying, He Yingtuan 348

The Preparation of Edible Mushroom and Lactobacillus Complex Health Care Food&Han Mulan et al 349

Preparation of Two Delicacies Polysaccharide-Peptide and Its Functions&Wang Zhimin et al 350

A New Type Perfume Wild Plant —— Dracocephalum Moldavica and its Planting Domerlication in Cultivation, Refined Oil Processing Technology Studying&Yang Lili et al 351

A Study on New-style Natto and Its Application&Tang Nan et al 352

Advanced food Technology 353

Influence of Amylopectin and Lipid on Ordering of Amylose in High-Amylose Maize Starch&D. B. Thompson, J. D. Klucinec, K. W. Boltz 353

CFD Simulation of Heat and Mass Transfer for Air-blast and Vacuum Cooling of Cooked Meats&Hu Zehua, Sun Dawen 360

Antioxidative Activity of Hydrolyzed Food Proteins&Y.L.Xiong, E.A.Pena-Ramos 366

The Study of Rice Milk Production&Churdchai Cheowtirakul et al 377

The Efficacy and Benefits of Food Irradiation-An Emerging Technology&James H. Moy 397

Value-Added Uses of Co-Products from the Milling of Rice&F. Shih 406

Separation of Fat Globule from a Butter Model Solution by a Vibrating Flat Membrane&Hiroshi Echizen, Hajime Unno 411

Modified Atmosphere Packaging of Foods to Increase Its Shelf Life&Ramaswamy C. Anantheswaran 420

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. Lencki 428

Technique to Produce Potato Granules&Hu Xiaopei, Hou Caiyun, Xue Wentong, V. M. Salokhe 444

Brewing By-Products and Possibilities for Utilization in Feed&Levic Dr Jovanka, Sredanovic Slavica, Levic Dr Ljubinko 454

Effect of Hydrocolloids on Properties of Fried Rice Crackers&Chui Man Yung, Lawrence Ramsden 463

Improving the Quality and Food Safety of Shell Eggs Using Low Cost Rapid Cooling Methods&Zeidler. G, Thompson et al 472

Effect of Tea Catechins on the Fecal Flore and Growth of Farmed Pigs&Ching-Chuang Chen, Jyh-Horng Kuo et al 480

Extrusion of Sugar Beet Pulp on Soluble Fibre&Jin Zhengyu, Julian Cooper 490

Identification of the Critical Control Points for HACCP in Red Sausage Processing&Ji Shujuan, Zhu Jianhui, Yue Xiqing, Feng Hui 502

Methods of Tartar Removal from Red G rape Juice&Jin Yanzi, Xu Shiying, Wang Zhang 508

Study on the Optimum Extraction Process of Rutin in Asparagus&Liu Shuxing, Pang Zhen, Qi Xiangjun et al 515

The preparation of Corn Dietary Fiber&Chi Naiyu, Ren Daming, Li Changbiao et al 521

Ready-to-Drink Green Tea Beverage Mixed with Ginger and Honey&Kingmanee Kriangkraiphiphat, Churdchai Cheowtirakul 525

Effects of Different Packaging on the Stability of Vitamin A in Fortified Vegetable Oils&K. Gao, Y. Kakuda et al 533

Melting and Browning of Cheddar Cheese Determined with a Computer Vision System&Wang Haihong, Sun Dawen, C.P.O'Donnell 541

Functional Properties of Water Soluble Polymers from Seeds of Lotus （Nelumbo nucifera）&Lee Kei Yan, Lawrence Ramsden 546

Relationship between Structure and Emulsifying Properties of Bovine Serum Albumin-Galactomannan Conjugate with Emphasis on Disulfide Bonds&Hyunjung Kim, Eunjoo Jeon et al 560

Production Protein Concentrate from Sunflower Seed&Levic dr Jovanka, Levic dr Ljubinko 567

Influence of Heat-Moisture Treatment on Formation and Structural Properties of Tuber Resistant Starch Sangick Shin et al 579

Experimental Productions and Analysis of Steamed-and- Fried Instant Noodles Tracy Chu, Harold Corke 585

Effects of Porosity in Cooked Beef Products on the Efficiency of Vacuum Cooling&K. McDonald, Sun Dawen 599

Predicting the Cooling Time for Cooked Meats Using the Finite Element Approach&Wang Lijun, Sun Dawen 606

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. Krochta 613

Desorption Data for Cooked and Cured Beef&Adriana E. Delgado, Sun Dawen 619

Control of the Production of Metabolites by Monascus&Philippe J. Blanc 625

Extrudates of Starch-Hydrocolloid Interactions: Effect of Chemical Agents on Physical and Functional Properties of Extrudates and Resistant starch Formation&Adamu Augustine, Jin Zhengyu 638

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 Shoemaker 664

Supercritical Carbon Dioxide Extraction of Tuna Orbital oil&Lucy Sun Hwang 665

Two Components Mixing Evaluated by MRI&Y.J.CHOI, K.L.McCarthy, M.J.McCarthy 667

Thawing of Foods Using Air Impingement&A.V.Kulkarni, C.O.Rovedo, R.P.Singh 668

Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Head Space Gas-Chromatography&S.Y.LEE, T.A.Trezza et al 669

Effect of Whey Protein Molecular Weight on Film Water Vapor Permeability, Mechanical Properties and Solubility&Rungsinee Sothomviti, John M.Krochta 670

Component Partitioning and Structural Changes in Alpha-Lactalbulumin/AOT/Water/Isooctane Microemulsion Systems&Justin W.Shimek et al 671

Rheological Characterization of Tomato Concentrates and the Effect on Uniformity of Processing&Youngsoo Lee et al 672

Color Component Analysis of Peanut Mesocarp Color Using Machine Vision and Image Processing&D.Boldor, T.H.Sanders, K.R.Swartzel 673

Determination of Heat Transfer Coefficient in a Helical Heat Exchanger&P.Coronel, K.P.Sandeep 674

Heat Transfer Simulation of Cryogenic Carbon Dioxide Cooling of Shell Eggs&Christina Sabliov, B.Farkas, K.Keener 675

Convective Heat Transfer during Aseptic Processing of Particulate Foods&A.Tessneer, B.Farkas, K.P.Sandeep 676

Comparison of Ohmic Heating of Particulates in 2D and 3D Systems&Ilkay Sensoy, Sudhir Sastry 677

Reduction of Salmonella Enteritidis Contamination of Shell-Eggs by Combination Treatments&Luis A.Rodriguez-Romo, Ahmed E.Yousef 678

Study On the Removing of Egg Yolk Oil and Extraction of Egg Yolk Phosphatide by Supercritical CO2&Li Chunyang et al 679

Supercritical Fluid Technology in Food and Fermentation Industry&He Weizhong et al 680

Intelligent System Integrating Pretreatment and Chromatography for Preparation of IgY&Wang Zhonglai et al 681

The Processing Technique of Radiation Stericization of Leg of Pork&Du Yajun et al 682

Application of Air Discharge Fresh Keeping Technology in the Storage of Fruits and Vegetables&Yan Shijie et al 683

Chinese Jujube Fresh Keeping Technology&Wang Rufu et al 684

Studies on the Relationship Between Senescence and Active Oxygen Metabolish in Jujube Fruit&Kou Xiaohong et al 685

Development and Production of Coarse Instant Noodles&Xin Haibo, Sun Yongli, Liu Jingde 686

Studies on the Absorbent Mechanism and Character of HSPAN to Water&Gu Zhengbiao, Wu Jiagen 687

A Study of Supersonic Wave on Increasing Solubility of Soy protein&Li Ronghe, Qi Bin, Liu Lei, Chen Jinguo 688

Study of the Technology of Low-Fat Peanut Milk Yan Yonggang et al 689

Study on Separation of Polyprenols from Ginkgo Biloba Leaves&Yang Xiaoming, Chen Jun 690

Technological Study of Peanut-Milk Mixed Semi-Hard Cheese&Jiang Fuhu et al 691

Application of HACCP to Ice-Cream Production&Deng Bosheng etal 692

A Detection of Residual Tetracyclines in Honey by High Performance Capillary Electrophoresis&Chen Tianbao et al 693

The Main Problem and Resolution of Aqueous Enzymatic Extraction of VegetableOils&Qian Junqing, Xie Xiangmao 694

The Studies on Lactose Intolerance and Its Strategies&Wang Changlu et al 695

Study on the Quality-Improvement of Sugar-Curing Sweet Potato&Yang Chun et al 696

Research and Application of Natural and Complete Nutritive Black Rice Pigment&Zhao Zesheng et al 697

Determination of Controlled-Release Properties of Mint Oil Microencapsulations&Wang Lu, Xiao Gang, Xu Shiying 698

Preparation of Nutrient Flavorfrom Small Miscellaneous Fish&Xu Xueshu, Zhou Jiachun, Wang Hong 699

Isolation of Immunoglobulin From Egg Yolk by One Step of Ultrafiltration&Yang Yanjun 700

Study on the Processing Techniques of Soft Canned Fresh Glutinous Maize&Wu Caie, Liu Jun, Wang Min 701

A Model and Experiment about Moisture Distribution in Wet Material Dried by Microwave&Fang Tao, Liang Liping, Lu Liantong 702

Technological study of Peanut-Milk Blue-Veined Cheese and Cottage Cheese Ma Lizhen et al 703