Qualitative identification of sweet persimmon shelf-life by near infrared spectroscopy (Unknown)
- New search for: Wang, D.
- New search for: Wang, D.
In:
FOOD AND FERMENTATION INDUSTRIES
;
40
, 2
;
188-191
;
2014
-
ISSN:
- Article (Journal) / Print
-
Title:Qualitative identification of sweet persimmon shelf-life by near infrared spectroscopy
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Contributors:Wang, D. ( author )
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Published in:FOOD AND FERMENTATION INDUSTRIES ; 40, 2 ; 188-191
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Publisher:
- New search for: UNKNOWN
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Publication date:2014-01-01
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Size:4 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
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Table of contents – Volume 40, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Effect of cottonseed meal hydrolysate as organic nitrogen source on L-glutamate fermentationLiang, J.-b. et al. | 2014
- 6
-
Determination of key protease for TGase yield from Streptomyces mobaraensisZhang, L.-l. et al. | 2014
- 10
-
Studies on the preparation and thermal hysteresisacti-vity of enzymatic hydrolysate from pigskin collagenZhu, Y.-b. et al. | 2014
- 16
-
Effects of ultrasound treatment on structure and functional properties of caseinShi, Y. et al. | 2014
- 22
-
Study on structure and immunological activities of type II collagen from different cartilageShi, F.-x. et al. | 2014
- 27
-
Study on the texture change and correlation of soybean paste during natural fermentationTian, T. et al. | 2014
- 32
-
Study on rapid salting of lettuce by ion current treatmentYang, N. et al. | 2014
- 37
-
Principal component analysis and cluster analysis of spoilage quality indicators in chilled porkLi, M.-y. et al. | 2014
- 42
-
The production of 3-monochloropropanediols during lipids and sodium chloride heat reactionWu, J.-h. et al. | 2014
- 47
-
The effect of moisture content on the texture and color of light baked squid tentaclesWang, L.-l. et al. | 2014
- 51
-
Effect of different thawing methods on quality changes of frozen antarctic krill (Euphausia superba) on shipLiu, H.-x. et al. | 2014
- 55
-
The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripeningMa, Y.-x. et al. | 2014
- 60
-
The curd process and related mechanism of ginger proteaseFan, J.-b. et al. | 2014
- 66
-
Comparison and separation of types of peptides and the anti-inflammatory activities of the peptide fractions obtained from bovine & caprine fermented milkZhang, Y. et al. | 2014
- 74
-
Preparation, characterization and determination of total antioxidant capacity of casein non-phosphopeptides Na~2SeO~3Li, L. et al. | 2014
- 79
-
Formation kinetics study of bound hydroxymethylfurfural in liquid milk within the shelf-life storage timeCao, W.-x. et al. | 2014
- 83
-
Overexpression of a lipase gene from Rhizopus niveus in Pichia pastoris and characterization of the expressed enzymeWang, J.-r. et al. | 2014
- 89
-
Breeding wine yeast with strong deacidification ability by genome shuffling and its fermentation characteristicsLi, W. et al. | 2014
- 94
-
Effect of perR gene knock-out on shake-flask fermentation of Clostridium acetobutylicumPei, J.-x. et al. | 2014
- 99
-
Metabolic engineering and fermentation properties of Clostridium acetobutylicumFang, X. et al. | 2014
- 106
-
An approach for construction and rapid selection of Saccharomyces cerevisiae polyploidy series strainsYang, H.-j. et al. | 2014
- 111
-
Effects of subcritical water on the antioxidant activity of blood plasma proteinTu, Z.-c. et al. | 2014
- 116
-
Alginate-derived oligosaccharides product by alginate lyase and detection of the antioxidant activityZhou, X.-x. et al. | 2014
- 121
-
The antioxidation activity of squid head protein hydrolysatesHuang, Y.-q. et al. | 2014
- 127
-
Optimization of carbonyl reductase production based on SVM-PSOZhu, B.-b. et al. | 2014
- 132
-
Optimization of fermentation conditions for KvassAi, J. et al. | 2014
- 139
-
Determination of glass transition temperature and shelf-life prediction of stuffed bunsDuan, R.-y. et al. | 2014
- 145
-
Modelling the transfer of Salmonella enterica serovar enteritidis during washing of fresh-cut lettuceLuo, C. et al. | 2014
- 151
-
Comparison on filming properties of three fresh water fish scale gelatinsTu, Z.-c. et al. | 2014
- 155
-
Quality comparison of mulberry powder by hot air drying and vacuum freeze dryingYe, L. et al. | 2014
- 160
-
Preparation and properties of neutral protease modified with monomethoxypolyethylene glycolZhao, S.-g. et al. | 2014
- 164
-
The stability comparison of Antarctic red pigment and cochineal pigmentJin, B.-b. et al. | 2014
- 170
-
Effects of lactic acid bacteria on flavor of traditional PaocaiXu, D.-p. et al. | 2014
- 174
-
Review on imitation cheeseZheng, Y.-r. et al. | 2014
- 180
-
Recently development of phthalate plasticizers analytic methods in ChinaLi, J.-r. et al. | 2014
- 184
-
Identification of edible marine algae species specificity by multiplex PCRBai, W.-b. et al. | 2014
- 188
-
Qualitative identification of sweet persimmon shelf-life by near infrared spectroscopyWang, D. et al. | 2014
- 192
-
Determination of gibberellin, paclobutrazol and uniconazole residues in fruits by SPE-HPLCZhang, M. et al. | 2014
- 196
-
Comparison of the nutritional composition of Tonka-bean and soybean and the flavor of the milkChen, H.-J. et al. | 2014
- 202
-
Effects of spontaneous release of 1-MCP and CO~2 on the quality of Broccolis during shelf lifeJi, S.-j. et al. | 2014
- 207
-
Effect of heat treatment on storage of fresh-cut appleFan, L.-l. et al. | 2014
- 213
-
Quality changes of green juglans during shelf life after cold storageGuo, Y.-y. et al. | 2014
- 219
-
Effects of UV-C and CF-3 on quality of postharvest litchiZeng, X. et al. | 2014
- 225
-
Comparison on four fish meat quality under different storage temperaturesLi, L. et al. | 2014
- 232
-
Purification of oligosaccharides from cotton seed meal water extracts by ultrafiltrationSu, M. et al. | 2014
- 236
-
Separation and purification of total flavones in burdock leaves by polyamide columnLin, C.-m. et al. | 2014