The Food Industry 2014 Issue 12 Breeding of High-yield Pectinase Aspergillus niger by Compounding Mutation

Breeding of High-yield Pectinase Aspergillus niger by Compounding Mutation
Du Guo-jun;Wang Dian-you;Liu Xiao-lan;Tian Ying-hua;Qiqihar University;Heilongjiang Province General Universities Agricultural Products Processing Key Laboratary;Qiqihar Institute of Product Quality Supervision and Inspection;

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

Study on Rapeseed Cake Soy Sauce Production Process with Composite Enzyme Fermentation by Response Surface Methodology
Zhu Yu-jie;Li Yuan;Zhang You-wei;Jiangsu Food Vocational and Technical College;

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

The Development of the Sweet Potato Coarse Jelly
Li Wei;Wang Qiu-cheng;Gao Hong;Jia Li-rong;Liu Xue-bin;Wang Ze-bin;College of Light Industry;Textile and Food Engineering;Sichuan University;Sichuan Maohua Food Co.;Ltd.;

..............page:8-12

Optimization for Extraction of Tartaric Acid from Musalais Precipitate Using Response Surface Method
Zhao Jian-bo;Yang Xiao-li;Liu Dan;Liu Jian-gang;College of Life Science;Tarim University;

..............page:12-15

Ultrasonic-assisted Extraction of Brown Pigment from Euryale ferox Seed Shells
Liu Yong;Liao Yun-fen;Zhou Min-huo;Chu Zhao-ya;School of Chemical and Engineering;Zhaoqing University;

..............page:16-18

Effects of Process Conditions on the Quality of Fresh Acid-coagulated Cheese
Mo Bei-hong;Sheng Yi;Wu Run-bo;Zheng Yuan-rong;Shi Chun-quan;State Key Laboratory of Dairy Biotechnology;Bright Dairy & Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;School of Agriculture and Biology;Shanghai Jiaotong University;

..............page:18-22

Study on the Extraction and Antioxidant Activity of Total Flavonoids of Torreya grandis Aril
Yu Yong;Guo Lei;Wu Ming-hui;Ding Zhi-en;College of Tea & Food Science and Technology;Anhui Agricultural University;

..............page:23-26

Study on Hydrolysis Condition of Actinopyga miliaris by Response Surface Optimization
Zhang Mian-song;Liu Chang-heng;Yuan Wen-peng;Liu Xin;Shi Ya-ping;Hu Wei;Biotechnology Center of Shandong Academy of Sciences;Key Laboratory for Applied Microbiology of Shandong Province;Biology Institute of Shandong Academy of Sciences;Key Laboratory of Sea Curiosa Deep Processing Technology of Shandong Province;

..............page:26-29

Preparation of Compound Fermented Beverage of Black Rice, Maize and Chinese Wolfberry
Li Chao;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safety;

..............page:30-33

Effects of Different Factors on Diastase Activity and Vitamin C Content of Honey
Wang Qin;Wang Qing;Department of Food Science;Xinyang College of Agriculture and Forestry;

..............page:33-36

Screening for Optimal Enzyme for Preparation of the Acaudina leucoprocta Protein Hydrolysate with Antixodiant Activities and Process Optimization by Response Surface Methodology
Yuan Kun-shan;Zheng Yi;Yu Yue-qin;Wang Lei;Wang Bao-jie;Qingdao University of Science and Technology;Institute of Oceanology;Chinese Academy of Sciences;

..............page:37-41

Study on the Yeast Change Trend in the Process of Accumulation of Maotai-flavor Liquor
Wang Xiao-dan;Pang Bo;Lu An-mou;Chen Meng-qiang;Liang Fang;Qiu Shu-yi;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy;School of Fermentation and Food Engineering;Guizhou University;College of Life Sciences;Guizhou University;Guizhou Zhenjiu Wine Liquor-making Co.;Ltd.;

..............page:42-44

Purification of Blueberry Anthocyanins with Macroporous Absorption Resin
Zhao Hui-fang;Yao Bei;Wu Wen-long;Li Wei-lin;Institute of Botany;Jiangsu Province and Chinese Academy of Sciences;

..............page:45-48

Research in Processed Braised Beef into A Microwave Food Based the Traditional Craft
Huang Tao-rui;Zhou Shi-zhong;Sichuan University of Tourism;

..............page:48-50

Study on Dilute Acetic Acid Recovery Processes in Food Production
Wang Hua;Cui Yu-xiang;Li Jian-qiao;Dai Chuan-bo;Jilin Institute of Chemical Technology;Fertilizer Plant Jinjiang Petrochemical Factory of Jilin Petro Chemical Company;Jilin University Terrain-Machine Bionics Engineering Key Laboratory of Ministry of Education;

..............page:51-53

Study on Extraction of Polypeptide from Epinephelus awoara and Its Anti-fatigue and Anti-anoxia Ability
Liu Xian;School of Physical Education Changzhou University;

..............page:53-56

Processing Technology of Imitation Wine from Synsealum dulificum
Huang Xiao-hong;Deng Kai-ye;Wang Jin-li;Institute of Agricultural Machinery;Chinese Academic of Tropical Agricultural Sciences;College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering;

..............page:57-59

Extraction of Alkaloid from Binglangtaro Pomace by Response Surface Methodology and Antibacterial Activity
Zhu Xian-long;Songyuan Technical College;

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

mei ke xue jia yan jiu fa xian pu tao jiu ke bang zhu zhi liao fen ci

..............page:62

Study on Production Technique of Cassava Bread
Gu Bi;Xie Cai-feng;Chen Shan-ming;Li Yi-hui;Li Kai;Chemical Starch Institute;Guangxi University;Institute of Light Industry and Food Engineering;Guangxi University;

..............page:63-66

Research on Production Process of Wolfberry-raspberry Compound Fruit Wine by Immobilized Yeast Fermentation
Li Yi-feng;Neijiang Vocational & Technical College;

..............page:66-69

pu tao jiu bei fa guo zheng fu fa an lie wei shou bao hu de wen hua yi chan

..............page:69

The Comparative Extraction Process of Volatile Oil from Leaves of Aquilaria sinensis
Wang Jia-shen;Lü Qiao;Chen Chang-qing;Chen Bi-chun;Chang Xiao-yuan;Wen Zu-yi;Shenzhen Tobacco Industrial Co.;Ltd;Aohuada Flavor Technology Co.;Ltd;

..............page:70-73

Study on the Best Extraction Technology of Pigment from Caudexes of Jasminum sambac
Li Chun-xing;Huang Suo-yi;College of Pharmacy;Youjiang Medical University for Nationalities;

..............page:73-75

Extraction of Polysaccharides from Radix Platycodonis and Antibacterial Activity
Fu Jia;Langfang Health Career Academy;

..............page:76-78

Study on Extraction of Total Flavonoids from Radix Glehniae by Response Surface Methodology and Its Antioxidation Activity
Zhou Shu-min;Lü Gui-feng;Langfang Health Career Academy;

..............page:78-81

Research on Ultrasonic-enzymatic Extraction and Functionality of Water-soluble Dietary Fiber of Sweet Potato Waste
Dong Yu-wei;Miao Jing-zhi;Chen Shang-long;College of Food Engineering;Xuzhou Institute of Technology;Key Construction laboratory of Food Resource Development;Quality and Safety of Jiangsu Province;Xuzhou Institute of Technology;

..............page:82-85

A New Technology Design for Producing Healthcare Preserved Eggs
Yan Hua;Tang Shang-wen;Huang Sheng-mou;Wang Peng;College of Chemical Engineering and Food Science;Hubei University of Art and Science;

..............page:85-87

Extraction of Anthocyanin from Lycium ruthenicum Murr and Its Antioxidation
Zhang Ling-yan;Wang Hong-quan;Yunnan Agricultural University Institute of Tropical Crops;

..............page:88-91

Optimzation on Preparation of Cyperus esculentus Meal Protein
Wu Zhang-fei;Ma Ze-xin;Jing Si-qun;College of Life Science and Technology;Xinjiang University;

..............page:91-96

Study on the Technology of Spray-drying for Silky Fowl Egg Powder
Wang Feng-mei;Inner Mongolia Business Trade Vocational College;

..............page:97-100

Determination of Compound Bran Bread Additives
Xia Xiu-hua;Li Yu-mei;Yan Xiao-peng;Food Science and Technology;Jiangnan University;Wuxi Institute of Commerce;Beijing Food Research Institute;Griffith Laboratories in Asia;

..............page:100-103

mei da xue yan jiu cheng : zao can yao chi gao re liang shi wu

..............page:103

Study on Preparation of Blueberries Rhodiola rosea Capsule and Its Anti-fatigue Activity on Sports
Lu Bo;Jiujiang University;

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

Study on Technology of Low Sugar, Soft and Additive Free Sweet Potato
Li Ying;Chen Wen-yi;Huang Zhen-jun;Shi Xiao-qiong;Longyan University;

..............page:107-111

Study on Extraction of Polysaccharides from Saffron and Anti-anoxia Ability
Chen Bo;School of Physical Education;Changzhou University;

..............page:112-115

Study on Processing of Sports Beverage of Lycium barbarum and Pollen Pini
Hou Kuan;Niu Fu;Jilin Medical College;

..............page:115-118

Study on Extraction Technology of Carnosic Acid from Rosemary and Its Effect on Quality of Chilled Beef
Xu Liang;Suzhou Polytechnic Institute of Agriculture;

..............page:119-122

The Preparation Technology of Portulaca oleracea L. Liquid and Its Preliminary Pharmacology Tests
Jing Si-qun;Cai Yuan-qiang;Tong Lian-hua;College of Life Science and Technology;Xinjiang University;Xinjiang Yuansen Kangke Agricultural Biological Technology Co.;Ltd.;

..............page:123-126

Study on the Stabilization of Jujube Juice during Storage
Zhao Guang-yuan;Liang Xiao-tong;Chang Yang;Zong Wei;School of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:127-130

The Development of Fermented Milk Drink from the Purple Glutinous Maize and Mung Bean
Li Yu;Li Qian-qian;College of Life Science and Technology;Yangtze Normal University;

..............page:130-132

Optimization of SEF-CO₂ Process for Volatile Oil from Artemisia mongolica
Dong Yan;Qi Wei;Key Laboratory of Coordination Chemistry and Functional Materials in Universities of Shandong Province;Dezhou University;

..............page:133-136

Hot Air Drying Characteristics and Mathematical Model of Green Pepper
Zheng Qing-yun;Wang Dan;Ma Yue;Zhao Xiao-yan;Tong Jun-mao;Shihezi University College of Food Science;Beijing Academy of Agriculture and Forestry Vegetable Research Center;

..............page:136-139

Preparation of Edible Chitosan and Peanut Protein Isolated Films Incorporated with Cinnamon Essential Oils
Li Peng;Feng Yan-ling;Yang Wei-qiang;College of Food Science and Engineering;Qingdao Agriculture University;Shandong Peanut Research Institute;

..............page:140-143

Preparation of Low Sugar Compound Jam of Jujube and Peanut
Lu Jian-kang;Li Shu-gang;Ai Ming-yan;Tarim University;Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South;

..............page:143-147

mei tian he guo zhi huo jiang yin fa xin xue guan ji bing

..............page:147

Alkaline Pectinase Production by Bacillus subtilis with Solid State Fermentation
Tian Ying-hua;Liu Xiao-lan;Zheng Xi-qun;Du Guo-jun;Jiang Cai-xia;Liu Li;College of Life Sciences and Engineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar Xiangyu Textile Co.;Ltd.;

..............page:148-150

Effect of Constant Temperature Drying on Quality and Biogenic Amines of Dried and Fermented Mutton
Wang De-bao;Zhao Li-hua;Jin Zhi-min;Yuan Qian;Su Ri-na;Jin Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:151-153

Rapid Discrimination of Fifteen Kinds of Tea Infusion by Electronic Tongue Technology
Xu Wei-sheng;Wang Zhu;Yang Yue-xin;National Institute of Nutrition and Food Safety;Chinese Center for Disease Control and Prevention;

..............page:154-158

Optimization of Mixing Condition of Infant formula Cereal Powder Based on Fuzzy Mathematics Evaluation
Liu Mei-sen;Gao Li-xiao;Lin Han-qing;Zang Cheng-guo;Zhang Xiang-yang;Zhang Li;Shenzhen Weicky Biotechnology Co.;Ltd.;

..............page:158-161

Study on Antioxidant Activity and Ultrasonic Extraction Technology of Polysaccharides from Xinyang Black Tea
Li Xing-ke;Liu Fang-li;Li Su-yun;Zhang Hua;Department of Food & Biological Engineering;Zhengzhou University of Light Industry;College of Nursing;Henan University;

..............page:162-164

Changes and Correlations of Main Chemical Components during Pu’er Tea Fermentation Process
Bai Xiao-li;Yan Xing;Li Chang-wen;Institute of Tasly Holdings Group;Division of Nutraceutical Products;

..............page:165-167

Study on Extraction and Purification Technology of Astaxanthin from Rainbow Trout and Its Influence on Tissue’s Antioxidant Capacity of Mice
Wan Qing-hua;Song Tao;Jiujiang University;

..............page:168-171

Antioxidant Effects of the Combined Whey Protein Enzymatic Peptide and Egg White Protein Enzymatic Peptides
Rao Sheng-qi;Fang Wei-ming;School of Food Science and Engineering;Yangzhou University;

..............page:172-176

Fermentation Kinetics of Bacterial Cellulose and γ-polyglutamic Acid Composite Membrane
Dong Yan-yan;Cao Si-hui;Chen Jun-na;Ma Xia;Chen Shi-wen;School of Perfume and Aroma Technology;Shanghai Institute of Technology;The Sixth People’s Hospital Aff iliated to Shanghai Jiaotong University;

..............page:176-180

In Vitro Evaluation of Antioxidant Activity of Polysaccharide from Russula spp.
Li Yun;Huang Rong-cheng;Zhou Yin-rui;Zhang Jin-dong;Department of Biology;Hanshan Normal University;

..............page:181-185

Optimizing of Compound Preservatives and Color-protecting Reagents of Stewed Chicken Leg Based on the Quadratic General Rotary Design
Bai Yan-hong;Wu Xiao-li;Zhang Xiang-sheng;Zhang Ping;Zhao Dian-bo;Jiang Ai-min;Post-doctoral Mobile Station of South China Agricultural University;Post-doctoral Station of Henan Doyoo Industrial Co.;Ltd.;College of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:185-190

The Design of AGV Driving and Steering System in Food and Beverage
Cao Xi-jing;Zhu Ben-hui;Wang Xuan;School of Mechatronic Engineering;Shaanxi University of Science & Technology;

..............page:191-193

Review on Application of High-performance Liquid Chromatography Technology in Detection of Biogenic Amines in Foods
Sun Qin-xiu;Chen Qian;Kong Bao-hua;Dong Fu-jia;Liu Qian;College of Food Science;Northeast Agricultural University;

..............page:193-198

Research Progress on Improving the Crispness of Microwavable Pre-fried Product
Qi Li-na;Cheng Yu-dong;Jin Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;

..............page:199-203

The Progress in Refrigerated Van Body
Liu Jie-kun;Li Jun;Lu Hua-zhong;Lü Sheng-ping;Yang Song-xia;Li Dong;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;South China Agricultural University;College of Engineering;South China Agricultural University;

..............page:203-207

Research Progress of Resistant Starch
Su Xue-feng;Huang Ji-hong;Hou Yin-chen;Feng Jun-wei;Yang Ming-qian;Wang Wen;Henan University of Technology;Henan Province Food Industry Research Institution;Zhongshi Research Institute of Agricultural Products Processing;

..............page:208-211

Teaching Reform of Graduation Design in the Field of Food Science and Technology Based on the Program of Excellent Engineers Education Plan
Sun Yue-e;College of Food Engineering;Xuzhou Institute of Technology;Experimental Teaching Demonstration Centre;Xuzhou Institute of Technology;

..............page:211-214

Analysis of Unqualified Imported Food in China
Li Rui-fa;Jin Shuai;Zhang Xue-qin;Chen Ying;Fan Guang-hui;Jingtang Port Off ice of Hebei Entry-Exit Inspection and Quarantine Bureau;

..............page:215-217

Biotechnology Research Progress Foodstuff Industry
Wu Ming;Guo Li-quan;Wang Shu-rong;Key Laboratory of Grain and Oil Processing of Jilin Province;Jilin Business and Technology College;The Second Teaching Hospital of Jilin University;

..............page:217-221

Advances in the C1 Cysteine Protease of Plant
Liu Hui-min;Chen Fang-qi;Liu Jing-sheng;Jilin Agriculture University;National Engineering Laboratory of Wheat and Corn Further Processing;

..............page:222-225

The Research Progress of the Factors Affecting the Unsaturated Fatty Acid Deposition in the Mutton
Wang Bo-hui;Jin Zhi-min;Liu Xia-wei;Luo Yu-long;Jin Ye;College of Food Science and Engineering Inner Mongolia Agricultural University;

..............page:226-229

The Research Progress of Bifi dbacterium Microcapsule Technology
Zhang Ling;He La-ping;Lü Xi-bin;Zhang Ru-jiao;Wang Meng;Li Cui-qin;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;School of Chemistry and Chemical Engineering;Guizhou University;

..............page:229-232

Physiological Function of Diacylglycerol and Its Safety Assessment as Edible Oil
Diao Xiao-qin;Kong Bao-hua;Chen Qian;Zhao Xin-xin;Liu Qian;College of Food Science;Northeast Agricultural University;College of Food and Pharmaceutical Engineering;Suihua College;

..............page:233-236

Status and Prospect of Health Foods Industry in China
Wang Kang;Lü Hua-qiao;School of Journalism & Communication;Peking University;Beijing Science and Technology Information Institute;

..............page:237-239

Change in Maize of Nutrient Content during Storage
Xie Hui;Xiu Lin;Zheng Ming-zhu;Cai Dan;Liu Jing-sheng;Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory of the Wheat-corn Deep Processing;Jilin Province Agriculture Comprehensive Development Evaluation Center;

..............page:240-243

Analysis on Buckwheat Rutin by Near-infrared Spectroscopy(NIRS)
Han Yong;Wang Hui;Song Xi;Zhang Guo-quan;College of Agriculture and Forestry;Longdong University;College of Food Science & Engineering;Northwest A & F University;

..............page:243-246

The Anti-counterfeiting and Quality Traceability System of Tobacco Based on Internet of Things
Ling Jing;Liu Da-ming;Zhu Yu-hong;School of Physics and Electrical Information Engineering;Ningxia University;College of Electrical and Information Engineering;Hunan University;

..............page:247-250

Research Progress in Meat and Meat Products of Non-thermal Preservation Techniques
Zhang Ting;Zhang De-quan;Tian Jian-wen;College of Agriculture;Ningxia University;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Science and Technology Department of Ningxia;

..............page:250-253

Application of Bacillus licheniformis in Food Industry
Wang Cong;Zhang Guang-jie;Anyang Institute of Technology;

..............page:254-257

Without Saponification Method for Simultaneous Determination of Vitamins A, D and E in Milk by High Performance Liquid Chromatography
Hong Liang;Chen Zhi-ming;Zhang Quan;Chen Wen-sheng;Guizhou Provincial Key Laboratory of Information System of Mountainous Areas and Protection of Ecological Environment;Guizhou Normal University;Testing and Analysis center Guizhou Normal University;School of Chemistry and Matrial Science;Guizhou Normal University;

..............page:258-261

Simultaneous Determination of 19 Preservatives and Bactericides in Food by Using High Performance Liquid Chromatography
Jiang Ling-ling;Jin Yan;Li Xiao-dong;Zhang Kan;Zhang Xin-Yuan;Shenyang Entry-Exit Inspection and Quarantine Bureau;

..............page:261-263

Determination of Adenosine in Extract of Bamboo Shavings by HPLC
Gong Jin-yan;Ge Qing;Huang Jun;Mao Jian-wei;Chen Feng;Zhang Ying;Zhejiang provincial Key Lab for Chem & Bio Processing Technology of Farm Produces;School of Biological and Chemical Engineering;Zhejiang University of Science and Technology;College of Biosystem Engineering and Food Science;Zhejiang University;Shaoxing Testing Institute of Quality Technical Supervision;Department of Food;Nutrition and Packaging Sciences;Clemson University;

..............page:264-266

Investigation on the Volatile Flavor Compounds of Pelodiscus sinensis Grown in Greenhouse by SPME-GC-MS
Weng Li-ping;Chen Fei-dong;Wang Hong-hai;Dai Zhi-yuan;Hangzhou Academy of Agricultural Sciences;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Key Laboratory of Aquatic Products Processing of Zhejiang Province;

..............page:266-269

Determianation of Main Carotenoids in Fruits of Lycium barbarum by HPLC
Kang Ying-chun;Yin Yue;Zhao Jian-hua;Liu Lan-ying;Food Institute of Shenyang Agricultural University;National Wolfberry Engineering and Technology Research Center;

..............page:270-273

The Analysis and Assessment of the Mineral Elements in Germinating Buckwheat Seeds
Wu Ying;Tang Wen;Wang Yu-qiang;Ji Hong-bing;Zhang Mei-ling;Shanghai Institute of Applied Technology of Chemical and Environmental Engineering Institute;Shanghai Institute of Applied Technology Flavors Institute of Technology and Engineering;

..............page:273-275

Determination of Natamycin in Foods by Pressurized Capillary Electro-chromatography
Guo Qi-lei;Zhao Li;Shi Hai-liang;Yang Hong-mei;Wang Hao;National Food Quality & Safety Supervision and Inspection Center;

..............page:276-279

Determination of Aliphatic Organic Acids in Propolis Wine by RP-HPLC
Ding Qing-zhi;Gu Yao-guang;Zhou Yi-shi;Yang Li;Mo Yan-fang;Ma Hai-le;School of Food and Bioengineering;Jiangsu University;

..............page:279-283

Researching of Puerain Identification and Content Determination in Pueraria Healthy Wine
Kong Qing-xin;Li Si-yang;Jiangsu Food and Pharmaceutical Science College;

..............page:284-286

shi pin gong ye 2014 nian zong mu ci

..............page:287-296

THE FOOD INDUSTRY

..............page:297