1671-1513
2015 Issue 2
Research Progress of Memory Improving Peptides
ZHAO Mouming;ZHAO Tiantian;SU Guowan;School of Light Industry and Food Science;South China University of Technology;Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center;
ZHAO Mouming;ZHAO Tiantian;SU Guowan;School of Light Industry and Food Science;South China University of Technology;Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center;
..............page:1-6
Quality and Safety Problems and Countermeasures of Grape Seed Oil
ZHANG Junxiang;ZHANG Hongli;Wine School/Ningxia Institute of Vine and Wine;Ningxia University;
ZHANG Junxiang;ZHANG Hongli;Wine School/Ningxia Institute of Vine and Wine;Ningxia University;
..............page:7-10+18
Quality and Safety Problems and Control Technology of Peanut Oil
YANG Yongtan;CHEN Gang;YANG Youyou;AN Jun;Nutrition and Health Research Institute of COFCO;China Foods Limited of COFCO;
YANG Yongtan;CHEN Gang;YANG Youyou;AN Jun;Nutrition and Health Research Institute of COFCO;China Foods Limited of COFCO;
..............page:11-18
Dipeptidyl Peptidase-4 Inhibitory Activity of Casein Glycomacropeptide Hydrolysates
WANG Qian;BAI Hanyu;MAO Xueying;College of Food Science and Nutritional Engineering;China Agricultural University;
WANG Qian;BAI Hanyu;MAO Xueying;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:19-23
Determination of Dissolving-out Characteristics of Black Tea Elements by Inductively Coupled Plasma Atomic Emission Spectrometry
DONG Haisheng;ZANG Peng;ZHANG Shujing;CHEN Pu;Key Laboratory of Space Nutrition and Food Engineering;China Astronaut Research and Training Center;
DONG Haisheng;ZANG Peng;ZHANG Shujing;CHEN Pu;Key Laboratory of Space Nutrition and Food Engineering;China Astronaut Research and Training Center;
..............page:24-28
Inactivation Kinetics of Polyphenol Oxidase of Fresh-cut Apple by Ultrasonic Treatment
YANG Mingguan;LI Kun;ZHU Chuanhe;College of Food Science and Engineering;Shandong Agricultural University;
YANG Mingguan;LI Kun;ZHU Chuanhe;College of Food Science and Engineering;Shandong Agricultural University;
..............page:29-33
Effects of Fat and Oxidized Fat on Water-soluble Products from Thermal Reaction
YANG Zheng;ZHANG Ling;DU Rongqiang;WANG Meng;XIE Jianchun;SUN Baoguo;School of Food Science and Chemical Engineering;Beijing Technology and Business University;
YANG Zheng;ZHANG Ling;DU Rongqiang;WANG Meng;XIE Jianchun;SUN Baoguo;School of Food Science and Chemical Engineering;Beijing Technology and Business University;
..............page:34-41
Extraction and HPLC Analysis of β-ODAP and Other Amino Acids in Lathyrus Sativus
LI Xiaobo;FAN Chen;LONG Limei;LI Nai;CAO Xueli;LI Xuefan;NIU Xiaofeng;JIA Ping;School of Food and Chemical Engineering /Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients / Beijing Key Lab of Food Quality and Safety;Beijing Technology and Business University;Taiyuan Liuweizhai Industry Co. Ltd.;
LI Xiaobo;FAN Chen;LONG Limei;LI Nai;CAO Xueli;LI Xuefan;NIU Xiaofeng;JIA Ping;School of Food and Chemical Engineering /Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients / Beijing Key Lab of Food Quality and Safety;Beijing Technology and Business University;Taiyuan Liuweizhai Industry Co. Ltd.;
..............page:42-47
Evaluation of Antimicrobial Ability and Isolation of Strains from Xinjiang “Life Nutrient Liquid”
ZHAO Ting;UBUL·Kadir;ZHAI Lei;BAI Feirong;CHENG Chi;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Xinjiang ALDOS Biological Development Co. Ltd.;
ZHAO Ting;UBUL·Kadir;ZHAI Lei;BAI Feirong;CHENG Chi;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Xinjiang ALDOS Biological Development Co. Ltd.;
..............page:48-53
Study on Antioxidant Activities of bee Pollen Extractives Using Three Kinds Solvents
L Jianing;LI Ying;HAN Lijie;LIU Ziling;ZHANG Ling;JIN Tieyan;College of Science;Yanbian University;College of Agriculture;Yanbian University;
L Jianing;LI Ying;HAN Lijie;LIU Ziling;ZHANG Ling;JIN Tieyan;College of Science;Yanbian University;College of Agriculture;Yanbian University;
..............page:54-57
Study on Suitability of 6 Tea Cultivars for Manufacture of Black Tea
LIU Tingting;QI Guinian;College of Horticulture;Sichuan Agriculture University;
LIU Tingting;QI Guinian;College of Horticulture;Sichuan Agriculture University;
..............page:58-61
Optimization of Process Conditions for Synthesis of Conjugate Linoleic Acid by Alkali Isomerization
ZHA Mengyin;LU Zhixing;WU Hao;ZHOU Zheng;CHEN Cunshe;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
ZHA Mengyin;LU Zhixing;WU Hao;ZHOU Zheng;CHEN Cunshe;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
..............page:62-66
Study on Measuring Method for Conductivity Coefficient of Cooked Rice
MENG Chunling;LIU Guangwei;LIANG Tao;ZHAO Xiuhua;LI Tong;School of Material and Mechanical Engineering;Beijing Technology and Business University;
MENG Chunling;LIU Guangwei;LIANG Tao;ZHAO Xiuhua;LI Tong;School of Material and Mechanical Engineering;Beijing Technology and Business University;
..............page:67-69+73
Characteristics and Development of Dynamic of Sichuan Flavor Seasonings
SI Bo;Chengdu Lucky Food Technology Development Co. Ltd.;
SI Bo;Chengdu Lucky Food Technology Development Co. Ltd.;
..............page:70-73
Establishment of Shelf-life Prediction Model for Tea Soda Crackers
LI Xinwang;ZHANG Jing;LI Xueying;XU Hui;LU Ning;College of Tea and Food Science and Technology;Anhui Agricultural University;
LI Xinwang;ZHANG Jing;LI Xueying;XU Hui;LU Ning;College of Tea and Food Science and Technology;Anhui Agricultural University;
..............page:74-78
..............page:79