Optimization of Brown Pigment Extraction from Bamboo Shoot Shell by Response Surface Methodology
Yang Xiao-min;Liu Jian-ping;Li Qian-qian;Wang Shu-yi Department of Chemistry and Chemical Engineering;East China Jiaotong University

..............page:42-45

HACCP System Microbiological Control of Grass carp in the Microwave Frozen Application of Film Production
Liu Yong~1;Zhu Wen-zheng~;Tang Jian-hua~2 1.The First Professional Middle School;2.School of Tourism and Culinary Science; Yangzhou University

..............page:29-32

Extraction by Ultrasonic Method and Determination of Polysaccharide from Lycium barbarum Leaves and Ficus carial Leaves
Zhang Jun-yan~1;Peng Shan-shan~1;Fang yuan~2;He jun-xi~1;Zhang kai-hui~3 1.College of Food Science and Engineering;Shaoguan College; 2.Shenzhen Entry-Exit Inspection and Quarantine Bureau; 3.College of Food Science and Engineering;Jilin Agricultural University

..............page:98-100

Determ Ination 28 Organochlorine and Pyrethroid Pesticides Residues in Tea by GC-ECD
Nie Kun Beijing San’an the Academy of Bio-Science

..............page:93-95

Effect of Different Acetylated Starches on Properties of Frozen Dumplings
Lin Ying~1;Xin Zhi-ping~1;Gu Bi~2;Liu Ting~1;Cha Chun-yue~1 1.Institute of Light Industry and Food Engineering;Guangxi University; 2.Chemical Starch Institute;Guangxi University

..............page:25-28

Technology Standard and Process Optimization Research of Shrimp Balls
Wang yi-qun;Chen zhi Yancheng College of Mechatronic Technology

..............page:15-18

shi pin gong ye 2011 nian zong mu ci

..............page:110-115

Analysis of Detection Efficiency of Shigellae in Different Food
Wei Xin-yuan;Lu Bo;Fan Ming-tao;Zhou Ning;Zhang Qiang College of Food Science and Engineering;Northwest A & F University

..............page:101-104

Study on Extraction and Purification Technology of Inulin from Jerusalem Artichokes
Wang Zhen-qiang~1;Shen Sen~1;Zhang Yao-guang~2 1.Yellow River Conservancy Technical Institute 2.Henan Center of Disease Control and Prevention

..............page:4-7

New Method for DNA Extraction from Gram-positive Bacteria in Food Inspection
Jia Ai-rong~;Zhang Yong-gang~;Wang Ping~4;Meng Xiu-mei~;Zhang Mian-song~;Liu Chang-heng~ 1.Biology Institute of Shandong Academy of Sciences;2.Biotechnology Center of Shandong Academy of Sciences;3.Key Laboratory For Applied Microbiology of Shandong Province;4.Shandong University of Traditional Chinese Medicine

..............page:104-107

Optimization on Fementing Technology of Coixseed Natto via Response Surface Analysis
Zhang Chun-hong;Fan Jing~*;Li Wen-long College of Food;Shenyang Agriculture University

..............page:1-4

Study on the Extraction Process of Hyperoside from Rosa multiflora Thunb by Orthogonal Test
Maojudai·Yaermaimaiti;Zulipiya·Abulizi;Dilinuer·Malike~* 1.College of Life Science Xinjiang Normal Universiti; 2.Chemistry and Chemical Engineering;Xinjiang Normal Universiti

..............page:11-13

Freezing Influence on Soybean Protein Solution
Wang Nan;Han Jian-chun~* College of Food Science;Northeast Agricultural University

..............page:50-52

Study on Low Fat No Sugar and Adding Prebiotics Ice Cream
Yang Jun-fei Baotou of Industry Technical College

..............page:56-58

Effect of High Intensity Pulsed Electric Field on Antioxidant Substances of Onion
Chi Yan-ping~1;Yin Yong-guang~2 1.Center of Agro-food Technology;Jilin Academy of Agricultural Science 2.College of Biology and Agricultural Engineering;Jilin University

..............page:59-62

Status of the Establishment for Chinese Food Safety Information Exchange Platform
Li Lei~1;Zhou Sheng-sheng~2 1.Department of Tourism Food;Henan Business College; 2.Institute of Public Health;Henan Center for Disease Control and Prevention

..............page:78-82

Studies on Changing Regularity of Flavor Compounds during Brewing Rice Wine
Li Hong-lei;Feng Tao~*;Rong Zhi-wei School of Aroma and Perfume Technology;Shanghai Institute of Technology

..............page:69-72

Simultaneous Determination of 11 Hormones in Health Foods by HPLC
Wei Hai-yan;Gao Wei-dong 1.Guangzhou Institute of Food Industry Hygiene Inspection; 2.Foshan Institute for Drug Control

..............page:91-93

Study on the Processing Technology of Suspended Beverage of Orange Sacs
Chen Yan;Xie Jing;Ran Xu~* Department of Food Science and Engineering;Sichuan University

..............page:36-38

Construction of Growth Prediction Model of Salmonella in Surimi Product
Wang Li-wei~1;Lei Xiao-ling~;Peng Jin-lin~1;Hung He~1;Li Jian-rong~2;Xiao Sheng-lan~1 1.College of Food Sciences;Guangdong Ocean University; 2.College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University

..............page:72-75

The Research of Tomato and Healthy Cake
Wang He-cai;Yuan Xin 1.Suzhou Vocational College of Agriculture Department of Food Science; 2.Fat Food Co.;Ltd.

..............page:13-15

Research of Application High Oxygen MAP in Preservation of Strawberry
Zhou Cui-ying~1;Zhou Jian-jian~1;Yuan Wei-ming~1;Lu Jin-yan~2;Wu Ya-dong~2 1.Suzhou Polytechnical Institute of Agriculture; 2.Suzhou Senrui Fresh Equipment CO.LTD

..............page:53-55

The Monitoring and Analysis of Vertical Heating Pressure Steam Sterile Effect
Zhang Xi;Zhou Xiao-yan;Wei Na;Wang Wei Guanshengyuan Group Company Limited Center of Analysis & Measurement of Shanghai Institute of Industrial Microbiology

..............page:96-98

Application of Macroporous Resin in Extraction and Separation of Ganodenic Acid in Fermentation Solution of Ganoderma Lucidum
Jin De-kuan Food and nutrition Engineering department of Jiangsu Food Science College

..............page:21-25

Analysis of Characteristic Description for Cloud Dancer Wine in Yunnan Mile
Ma Chun-hua~1;Shao Jian-hui~2;Cai Jian-lin~3;Zhu Ming-hua~1;Shi Lin-hong~1;Ma Jing~1 1.College of Landscape and Horticulture;Yunnan Agricultural University; 2.Educational Administration Department of Yunnan Agricultural University

..............page:62-65

Application of Microscopic Technique for the Analysis of Processing Technology on the Quality of Soybean Milk
Wang Hui-rong;Wan Jian-xiao;Ai Chu-xiang Shanghai JAYI Food Institute

..............page:32-35

Study on the Nutrition Variation of Mango in Freeze-dried Process
Wang Yuan- chun~1;Xie Xiao-hang~1;Huang Zhong-chuang~2;Li Quan-yang~;Liu Sheng-ben~3 1.Light Industry Science and Technology Institute;2.Guangxi University; 3.Guangxi Endu High Technology Co.;Ltd.

..............page:65-68

Aqueous Enzymatic Extraction of Response Surface Optimization Process of Rice Bran Oil
Liu Chun-lei~1;Li-Dan~;Wang Teng-yu~2;Chang Yun-he~2;Yu Dian-yu~2 1.Ningde Normal University;2.Food College of Northeast Agriculture University

..............page:46-49

Study on Compound Beverage from Ginkgo biloba and Peanut
Ming Ming~1;Jin Xiao-fang;Sun Yue-e~ 1.College of Food Engineering;Xuzhou Institute of Technology; 2.Jiangsu Engineering Research Center for Food Biology Processing

..............page:18-20

Study on Extraction Technology of Polysaccharide from Pumpkin
Fu Jiao-long~*;Liu Jing;Yang Tian-yi;Hu Cui-ying;Li Liang-zhi School of Chemistry and Bioengineering;University of Science and Technology of Suzhou

..............page:38-42

The Progress and Application of New Food Twin Screw Extruder in Developed Countries
Zhang Ping-liang Wuxi Institute of Science and Technology

..............page:89-90

Study on Ready-to-use Prepared Food of Flammulina velutipes
Zhang Jun-tao;Sun Yue-e College of Food Engineering;Xuzhou Institute of Technology

..............page:8-11

Teaching Reform of Food Quality Management
Peng Xiang-lian;Fu Hong-jun 1.College of Food Science and Engineering;Central South University of Forestry and Technology 2.National Engineering Laboratory for Rice and Byproducts Processing.

..............page:83-85

Progress on Application of Near Infrared Spectroscopy Technology in Food Inspection
Li Hui~1;Zene Ming~2;Yao Lei~1;Yu Ling-chun~2;Liu Wei-yun~2 1.Comprehensive Technology Center of Jiangxi Entry-Exit Inspection and Quarantine Bureau;2.Huadu Entry-Exit Inspection and Quarantine Bureau

..............page:85-88

Effects of Ultra High Pressure Processing on Food Products
Jiang Ying-jie Yang Zhen-dong Jiangsu Food College

..............page:75-77

Study on the Flesh Content and Volatile Compounds of South Bay Bighead Carp
Zhao Liang~;Ma Ling-yun~2;Wang Qin~2;Chen Li-jun~2 1.College of Food Science and Engineering;Northwest A&F University; 2.Department of Food Science;Xinyang Agricultural College

..............page:107-109