参考文献 叶秀林2001.立体化学北京大学出版社 沈同,王镜岩等1990生物化学高等教育出版社 夏其昌.1999蛋白质化学研究技术进展科学出版社 唐有祺张惠珠吴相钰等译校.1990.生物化学北京大学出版社 顾惕人,朱步瑶李外朗.1996.表面化学科学出版社 Af Ismail KM Humied MA. 2003. Effect of processing and storage of brined white(Nabulsi) cheese on fat and cholesterol oxidation, Journal of the Science of food and agriculture. 83 39-43 A WNOROWSKI V.A. YAYLAYAN 2002 Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers. Journal of Food Science. 67(6): 2149-2152 Anneke H. Martin Katja Grolle Martin A. et al. 2002. network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability. Journal of Colloid and Interface Science. 254(1): 175-183 Berger, C Martin, N Collin, S Gijs, et al. 1999. Combinatorial approach to flavor analysis. 2 Olfactory investigation of alibrary of S-methyl thioesters and sensory evaluation of selected components. Journal of Agricultural and Food Chemistry. 47(8): 3274-3279 Bobbio FO Bobbio PA Oliveira PA Fadelli S. 2002. stability and stabilization of the anthocyanins from Euterpe oleracea Mart. Acta Alimentaria. 61: 371-377 Boyce MC. 2001. Determination of additives in food by capillary electrophoresis Review. Electrophoresis. 22(8): 1447-1459 Brake NC, Fennema OR. 1999. lipolysis and lipid oxidation in frozen minced mackerel as related to Tg, molecular diffusion, and presence of gelatin. Journal of food Science. 64(1): 25-32 Bucking M Steinhart H. 2002. Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages. Journal of Agricultural and Food Chemistry. 50(6): 1529-1534 Chemical Weekly Group. 2002. Consumers interest drives growth for US food additives demand Chemical weekly. 48(19): 151 Derbyshire HM, Feldman Y, Bland CR et al. 2002. A Study of the molecular properties of water in hydrated mannitol. Journal of Pharmaceutical Sciences. 91(4): 1080-1088 E Vittadini L C. Dickinson P. ChinachotL 2002 NMR water mobility in xanthan oand locust bean gum mixtures: possible explanation of microbial response Carbohydrate Polymers. 49(3) 261-269 Ellis RP. Dale MFB Duffus CM. et al. 1998. starch production and industrial use review. Journal of the Science of Food and Agriculture. 77(3): 289-311 Evgeny E. Braudo Irina G Plashchina Maria G1998Semenova Structure formation in liquid solutions and gels of polysaccharides A review of the authors work Food Hydrocolloids. 12(3): 253-261 G M. Sorokoumova A. A. Selishcheva O. P. Tyurina et al. 2002. Effect on Nonmembrane water-Soluble proteins on the Structural Organization of Phospholipids. Biophysics. 47(2) 257-265 Gil,JV Valles, S. 2001. Effect of macerating enzymes on red wine aroma at laboratory scale exogenous addition or expression by transgenic wine yeasts. Journal of Agricultural and Food Chemistry. 49(11): 5515-5523
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
Guichard E. 2002. Interactions between flavor compounds and food ingredients and their influence on flavor perception review. Food reviews international. 18(1): 49-70 H.-D. Belitz, WGrosh. 1999. Food Chemistry(second edition). Springer. Germany Haber B. 2002. Carob fiber benefits and applications. Cereal foods world. 47 (8): 365-369 Hardas N Danviriyakul S Foley JL Nawar Ww Chinachoti P 2002. Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat. Journal of the American Oil Chemists'Sociery 79(2): 151-158 Hendrickx M. Ludikhuyze L. Van den Broeck I. Weemaes C Effects of high pressure on enzymes related to food quality. Trends in food science technology 9(5), 1998: 197-203 Hordur G. Kristinsson Barbara A. Rasco. 2000. Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition. 40(1 ): 43-81 Ipsen R Olsen K Skibsted LH Qvist KB. 2002. gelation of whey protein induced by high pressure. Milchwissenschaft.57: 650-653 Jang Ds, Cuendet M, Hawthorne ME et al. 2002. Prenylated flavonoids of the leaves of Macaranga conifera with inhibitory activity against cyclooxygenase-2. Phytochemistry. 61: 867-872 Ju zy Kilara A. 1998.Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate. Journal of Dairy Science. 81(4): 925-931 Karbownik. M Gitto E Lewinski et al. 2001. Relative efficacies of indole antioxidants in reducing autoxidation andiron-induced lipid peroxidation in hamster testes. Journal of Cellular Biochemistry. 81(4): 693-699 Khan JA Gijs, L Berger et al. 1999. Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library Journal of Agricultural and Food Chemistry 47(8):32693273 Kislinger T, Humeny A, Seeber S et al. 2002. Qualitative determination of early Maillard-products by MALDI-TOF mass spectrometry peptide mapping. European Food Research and Technology. 215(1): 65-71 Kossmann J. Lloyd J. 2000. Understanding and influencing starch biochemistry review. Critical reviews in Plant Sciences. 19(3): 171-226 L. Alonso M. J. Fraga. 2001. Simple and Rapid analysis for Quantitation of the Most important Volatile flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry. Journal of Chromatographic Science. 39(7): 297-300 Lee J. Lee S. Choe E. Park K. 2000. lipid changes of freeze-dried spinach by various kinds of oxidation. Journal of Food Science. 65(8): 1290-1295 Lehtinen P Kiiliainen K Lehtomaki K Laakso $.2003. Effect of heat treatment on lipid stability in processed oats. International Journal of Dairy Technology. 37(2): 215-221 MJosefa Bernalte, M. Teresa Hernandez, M. Carmen Vidal-Aragon 1999 Physical, chemical flavor and sensory characteristics of two sweet cherry varieties grown in'valle del jerte (Spain) Journal of food quality. 22(4): 403-416 M. Nagy-Gasztonyi, A Kardos-Neumann, P.A. Biacs. 2000. Potential indicator enzymes at broccoli blanching technology. Acta Alimentaria. 29(2): 181-186 Maccabe AP, Orejas M, Tamayo en et al. 2002. Improving extracellular production of food-use enzymes from Aspergillusnidulans Review. Journal of Biotechnology. 96(1): 43-54 Masae Takahashi Masako Shimazaki Jun Yamamoto. 2001. Thermoreversible Gelation and Phase queous Methyl Cellulose Solutions. Journal of Polymer Science. Part B
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
Polymer Physics. 39(1): 91-100 Moreno FJ Molina E Olano A Lopez Fandino R 2003. High-Pressure Effects on Maillard Reaction between Glucose and Lysine. c. 51(2): 394-400 N.S.K. Prasad 2002An over-view of developments in food additives part eleven antioxidants. Chemical weekly 47(50): 161-168 N S K Prasad. 2002. An over-view of developments in food additives Part five: the food additives industry. Chemical weekly. 47(44): 165-17 N.S. K Prasad.2002.An over-view of developments in food additives part two: fat substitutes fragrance flavours, emulsifiers enzymes and colors. Chemical weekly. 47(41): 165-170 N.S.K. Prasan. 2002. An over-view of developments in food additives part one: thickeners stabilisers and sweeteners. Chemical weekly. 47(40): 155-161 Nahon DF Harrison M Roozen JP. 2000. Modeling flavor release from aqueous sucrose solutions using mass transfer and partition coefficients. Journal of Agricultural and Food Chemistry48(4):1278-1284 Noble AC Ebeler SE. 2002. Use of multivariate statistics in understanding wine flavor review Food reviews international. 18(1): 1-2 O. T. Kasaikina, V. V. Vedutenko, A M. Kashkay et al. 2002. Kinetic model for beta carotene and lipid cooxidation Oxidation Communications. 25(2): 232-243 Ott, A Hugi, A Baumgartner, M Chaintreau 2000 A sensory investigation of yogurt flavor perception mutual influence of volatiles and acidity. Journal of Agricultural and Food Chemistry. 48(2): 441-450 Owen R Fennema. 1996. Food Chemistry (Third edition). Marcel Dekker, Inc USA Owen R Fennema. Pieter Walstra 1985 Food Chemistry (Second edition). Marcel Dekker, Inc. USA Pang XQ Zhang zQ Duan XW Ji ZL Huang HuiBai(ed )2001. Menzel C. Influence of pH and active oxygen on the stability of anthocyanins fromlitchi pericarp. Acta Horticulturae. 558 Perrett S, Zhou JM.2002. Expanding the pressure technique: insights into protein folding from combined use of pressure and chemical denaturants. Biochimica et biophysica acta 1595(1/2)210-223 Perry NB, Anderson RE, Brennan NJ et al. 1999.essential oils from Dalmatian sage(Salvia officinalis L ) variations among individuals, plant parts, seasons, and sites. Journal of Agricultural and Food Chemistry. 47(5): 2048-2054 Prasanna BM, Vasal SK, Kassahun B et al.2001. Quality protein maize review. Current Science 81(101308-1319 Pszczola DE. 2001. From soybeans to spaghetti: the broadening use of enzymes. food Technology.55(11):54,56,58,60-54,56,58,6 R. Yamsaengsung R. G. Moreira. 2002. Modeling the transport phenomena and structural changes during deep fat frying Part 1: model development Journal of Food Engineering. 53(1): 1-10 R. Yamsaengsung R G Moreira. 2002. Modeling the transport phenomena and structural changes during deep fat frying Part Il: model solution validation. Journal of Food Engineering. 53(1): 11-25 Raben A, Agerholm-Larsen L, Flint A et al. 2003. Meals with similar energy densities but rich in protein, fat, carbohydrate or alcohol have different effects on energy expenditure and substrate metabolism but not on appetite and energy intake. The American Journal of
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
Clinical Nutrition. 77: 91-100 Roberts DD. Milo C. Pollien P2000. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. Journal of Agricultural and Food Chemistry48(6):2430-2437 ocha, S Ramalheira, V Barros, A Delgadillo, I Coimbra, MA. 2001. Headspace solid phase microextraction(SPME)analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry. 49(11): 5142-5151 Roper H. 2002. Renewable raw materials in Europe- Industrial utilisation of starch andsugar review. Starch. 54(3-4): 89-99 Sanz M Carmona JM Lopez-Bote CJ 2002.Quantitative effect of dietary fatty acids on fatty acid composition and fat firmness in broilers. Archiv fur Geflugelkunde. 66: 211-215 Schaafsma, G.2000.The protein digestibility-corrected amino acid score. The Journal of nutrition.130(7)1865-1867 Sellek, Gerard A. Chaudhuri, Julian B. 1999. Biocatalysis in organic media using enzymes from extremophiles. Enzyme and Microbial Technology. 25(6): 471-48 Shiota M lkedan Konishi H Yoshioka T. 2002. Photooxidative stability of ice cream prepared from milk fat. Journal of Food Science. 67(3): 1200-1207 Srinivasan Damodaran. 1998.water activity at interfaces and its role in regulation of interfacial enzymes: a hypothesis. Colloids and Surfaces. B, Biointerfaces. 11(5): 231-237 T.K. Harris QZhao A.S. Mildvan 2000 NMR studies of strong hydrogen bonds in enzymes and in a model compounds. Journal of Molecular Structure. 552(173): 97-109 Tapsell LC. 2002. fat in food and the obesity epidemic Review. Food Australia. 54(11): 497-500 Tomas-Barberan F. Espin JC. 2001. Phenolic compounds and related enzymes as determinants of quality in fruitsand vegetab Journal of the Science of food and Agriculture. 81(9): 853-876 Uematsu Y Hirata K Suzuki K lida K Kamata K. 2002. Survey of residual solvents in natural food additives by standard addition head-space GC. food additives Contaminants. 19(4): 335-342 Varghese B Naithani SC. 2002. Desiccation-induced changes in lipid peroxidation, superoxide level and antioxidant enzymes activity in neem(Azadirachta indica A. Juss)seeds. Acta physiologiae plantarum. 24(1): 79-87 Walraj S Gosal Simon B Ross- Murphy. 2000. Globular protein gelation Current opinion in colloid interface science. 5(3-4): 188-194 Yilmaz E Scott JW Shewfelt RL. 2002. Effects of harvesting maturity and off-plant ripening on the activties of lipoxygenase, hydroperoxide lyase, and alcohol dehydrogenase enzymes in fresh tomato. Journal of Food Biochemistry. 26: 443-457
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