《食品工业科技》2011年第3期技术文章目次 研究与探讨 81 麦冬多糖 .doc

《食品工业科技》2011年第3期技术文章目次 研究与探讨 81 麦冬多糖POJ-U1a的结构研究及原子力Structure investigation and observation of microstructure of ophiopogon japonicus polysaccharide POJ-U1a with atomic force microscope.................................................. …………………………………………………………………….........WANG Xiao-mei et al 84苦水提液抗突变等功能性质探讨..丁晓雯等Study on anti-mutation and other functional character of water extracts from Allium chinensis G.Don...........................DING Xiao-wen et al 88 一株生防菌LX-07的鉴定及其拮抗物的理化特性....................................................王金爱等 Identification of a bio-control bacteria LX-07 and characterizations of its antifungal substance...........................................................................................................WANG Jin-ai et al 91 马铃薯蛋白水解物对不同乳化剂制备O/W乳状液氧化稳定性的影响.......................程宇等 Effect of potato protein hydrolysate on the stability of soybean O/W emulsion with different emulsifiers...........................................................................................................CHENG Yu et al 94 青椒在不同温度下水分损失预测模型…….……………………………………….巩孟悦等 Mathematical model of water loss of green pepper at different temperatures………… ……………..............................................................................................GONG Meng-yue et al 96 高静压处理对黄桃罐头微生物和质构的影响……..…………......................................赵君等 Effect of high hydrostatic pressure on microorganism and texture properties of canned yellow peach…………………………………………………………………………..ZHAO Jun et al 100茶叶浸提液微波辅助萃取过程中溶剂选择的差异...................................................刘自琴等 Differences between different solvents in microwave-assisted extraction of green tea extract………………………………………………………………………….LIU Zi-qin et al 103蕨麻淀粉特性的分析...................................................................................................夏琳婧等 Analysis on the properties of Potentilla anserina L.’s starch............................XIA Lin-jing et al 106鱿鱼丝氧化三甲胺热分解模拟体系的研究................................