Thư Viện trường Đại Học Nha Trang

Advanced journal of food science and technology, Tập 05, Số 10, 2013

Mục lục:

STT	Nội dung
1	Microbiological and Chemical Changes of Nile Tilapia (Oreochromis niloticus L.) Fillet during Ice Storage : Effect of Age and Sex / Alemu Lema Abelti
2	Nutritional Evaluation of Yoghurt-Like Product from Baobab (Adansonia digitata) Fruit Pulp Emulsion and the Micronutrient Content of Baobab Leaves / Eke and others
3	Sensory and Chemical Evaluation of Beef Based Dambu-nama (BBDN) / Eke and others
4	Analysis on Reliability of Wine Tasters’ Evaluation Results Based on the Analysis of Variance / Wang Yufei and others
5	Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread / M. Schleißinger and others
6	Partner Selection Optimization Model of Agricultural Enterprises in Supply Chain / Lu, Qibei
7	Research on the Slope Green and Environment Protection Using Dynamical Game Theory / Juan Wan and others
8	Design and Research on Household Food Slicer / Xiaowei Jiang
9	Research on the Impacts of Expensive Food and Luxury Goods Import Tariff Adjustment on Chinese Economy and Related Measures / Qishen Zhou and Mingxing Yang
10	Study on the Chinese Goods Market Structure and Related Integrated Marketing Strategy / Qishen Zhou and Mingxing Yang
11	Research on Water Bath Dynamic Cross-linking Properties of Bone Scaffold Made of Gelatin and Sodium Alginate / Lulu Zheng and others
12	Design and Application on Mini Type Food Slicer / Xiaowei Jiang
13	Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam Starch / M.C. Ojinnaka and others
14	Mobile Storage and Search Engine of Information Oriented to Food Cloud / Lifeng Wei and Bingmei Zhao
15	A New Advanced Logistics Supply Chain for Food Management Based on Green Logistics Theory / Lanqing Liu
16	Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour / Harijono and others
17	Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg / Toshiyuki Toyosaki and Yasuhide Sakane
18	Chemical Analysis and Antioxidant Activity in vitro of Polysaccharides Extracted from Lower Grade Green Tea / Ping Chen and others
19	Test of Intercropping Myxocyprinus asiaticus in the Eriocheir sinensis Pond / Xiao-Jiang Chen and others
20	Odor-Active (E)-4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars / Hironari Miyazato and others
21	Effect of Different Carbon Source on Expression of Carotenogenic Genes and Astaxanthin Production in Xanthophyllomyces dendrorhous / Wei Wu and Xin Yu
22	Comparation of the Flavor of Different Cheese Flavouring Agents Produced by Using Surface Ripening Bacterium and/or Enzymes / Tao Zhang, Hui-Ping Liu and Chun-Lin Cao
23	Hepatoprotective Effect of Extract of Black Cincau (Mesona palustris BL) on Paracetamol-Induced Liver Toxicity in Rats / Tri Dewanti Widyaningsih and Pujangga Adilaras
24	A Kind of Temperature and Humidity Adaptive Predictive Decoupling Method in Wireless Greenhouse Environmental Test Simulation System / Yongxian Song, Xianlin Huang and Yuan Feng
25	Study on the Effect of Pickled Cabbage using Freeze-drying Protective Agent / Xing Long, Xu Jian-Jun and Yan Li-Mei