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