1004-471X
2015 Issue 11
Wheat Germ Flavonoids Extracted by Fermentation with Aspergillus
Niu Li-ya;Liu Wan-ling;Xiao Jian-hui;Zhang Xiang;School of Food Science and Engineering;Jiangxi Agricultural University;
Niu Li-ya;Liu Wan-ling;Xiao Jian-hui;Zhang Xiang;School of Food Science and Engineering;Jiangxi Agricultural University;
..............page:1-3
..............page:4-5
Study on Folia perillae Acutae and Houttuynia cordata Thunb Compound Solid Beverage Processing Technology
Leng Jin-song;Xu Qing-jie;College of Food Engineering;Jilin Business and Technology College;Jilin province Key Laboratory of Grain and Oil processing;Jilin Business and Technology College;Jilin Aodong Health Technology Co.;Ltd.;
Leng Jin-song;Xu Qing-jie;College of Food Engineering;Jilin Business and Technology College;Jilin province Key Laboratory of Grain and Oil processing;Jilin Business and Technology College;Jilin Aodong Health Technology Co.;Ltd.;
..............page:4-8
Optimization of Cold Pressed Oil-tea Camellia Seed Oil Deacidification by Response Surface Method
Wu Jian-bao;Pan Hong-yi;Guo Tian;Hu Chuan-rong;He Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;
Wu Jian-bao;Pan Hong-yi;Guo Tian;Hu Chuan-rong;He Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:9-11
Study on Effect of Dihydromyricetin on Morphology and Respiratory Metabolism of Bacteria
Xiong Wei;Wang Hui-bin;Tan Xiao-xiao;Xiao Xiao-nian;Li Xiong-hui;Institute of Applied Chemistry;Jiangxi Academy of Sciences;OAI Joint Research Institute;Nanchang University;
Xiong Wei;Wang Hui-bin;Tan Xiao-xiao;Xiao Xiao-nian;Li Xiong-hui;Institute of Applied Chemistry;Jiangxi Academy of Sciences;OAI Joint Research Institute;Nanchang University;
..............page:12-14
Optimization of Extracting Conditions of Peroxidase from Soybean Seed Coat
Deng Xiang-yi;Li Ji-wei;Sun Xin-xin;Wu Xiao-jun;Zhang Xing-guo;Ni Zhang-ru;College of Food & Life Science and Technology;Chutian College Huazhong Agricultural University;
Deng Xiang-yi;Li Ji-wei;Sun Xin-xin;Wu Xiao-jun;Zhang Xing-guo;Ni Zhang-ru;College of Food & Life Science and Technology;Chutian College Huazhong Agricultural University;
..............page:15-17
Study on Quality Changes of Different Harvest Periods in Melon during Low Temperature Storage
Kang Xiao-ning;Ji Jian-bang;Li Liang;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;Food College of Hainan University;
Kang Xiao-ning;Ji Jian-bang;Li Liang;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;Food College of Hainan University;
..............page:18-21
Comparison of Ultrasonic Pretreatment Enzymolysis with Conventional Enzymolysis for Collagen Extraction from Fish Scale
Li Min;Chen Liu-meng;Zeng Jiang-nan;Jiang Bo-quan;Department of Biology and Chemistry;Institute of Science;Nanchang University College of Science and Technology;Institute of Applied Agricultural Microorganism;Jiangxi Academy of Agricultural Science;School of Resource;Environmental and Chemical Engineering;Nanchang University;
Li Min;Chen Liu-meng;Zeng Jiang-nan;Jiang Bo-quan;Department of Biology and Chemistry;Institute of Science;Nanchang University College of Science and Technology;Institute of Applied Agricultural Microorganism;Jiangxi Academy of Agricultural Science;School of Resource;Environmental and Chemical Engineering;Nanchang University;
..............page:22-26
The Research and Development of Red Raspberry Sauce
Han Zhuo;Bao Li-juan;Li Shi-wei;Zhong You-hao;Sun Han-ju;School of Biotechnology and Food Engineering;Hefei University of Technology;
Han Zhuo;Bao Li-juan;Li Shi-wei;Zhong You-hao;Sun Han-ju;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:26-29
Study on the Processing Technology of Quick-frozen Processed Fried Curry Sturgeon Slices
Shi Wen-tian;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Department Center for Food Processing;
Shi Wen-tian;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Department Center for Food Processing;
..............page:30-33
Ultrasonic-assisted Extraction of Lipid-soluble Pigment from Pineapple Peel
Hang Yu-yu;Yang Bo;Wang Xiao-ling;Liu Zhi-yan;College of Food Science;Qiongzhou University;
Hang Yu-yu;Yang Bo;Wang Xiao-ling;Liu Zhi-yan;College of Food Science;Qiongzhou University;
..............page:33-36
Antioxidation and Their Correlations with Anthocyanin Contents in Different Kinds of Mulberry Juice
Qiao Yu;Li Yue;Wu Ji-jun;Cheng Wei;Chen Xue-ling;Liao Li;Research Institute of Agricultural Products Processing and Nuclear-agricultural Technology;Hubei Academy of Agricultural Sciences;The Sericulture & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences;
Qiao Yu;Li Yue;Wu Ji-jun;Cheng Wei;Chen Xue-ling;Liao Li;Research Institute of Agricultural Products Processing and Nuclear-agricultural Technology;Hubei Academy of Agricultural Sciences;The Sericulture & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences;
..............page:37-39
..............page:39
The Characteristic Compounds of Freshness of Chilled Pork
Wang Shu-qing;Fan Wei-jiang;Guo Feng-jun;Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;
Wang Shu-qing;Fan Wei-jiang;Guo Feng-jun;Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;
..............page:40-42
Response Surface Methodology for Optimization of Ultrasonic-assisted Extraction and the Stability of Anthocyanins from Eggplant-peel
Xie Yu-ting;Li Ming-zhi;Jiang Hai-wei;Zheng Shi-lian;Deng Ze-yuan;Li Hong-yan;State Key Laboratory of Food Science and Technology;Nanchang University;
Xie Yu-ting;Li Ming-zhi;Jiang Hai-wei;Zheng Shi-lian;Deng Ze-yuan;Li Hong-yan;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:43-48
Study on the Brewing Yeast Selected of Jujube Wine
Jia Qi;Zhu Jing-bo;Ding Yan;Kou Zi-nong;Xiao Wei;College of Food Science;Dalian Polytechnic University;Institute of Chemistry and Applications of Plant Resources;Dalian Polytechnic University;Instrumental Analysis Center;Dalian Polytechnic University;Jiangsu Kanion Pharmaceutical Co.;Ltd.;
Jia Qi;Zhu Jing-bo;Ding Yan;Kou Zi-nong;Xiao Wei;College of Food Science;Dalian Polytechnic University;Institute of Chemistry and Applications of Plant Resources;Dalian Polytechnic University;Instrumental Analysis Center;Dalian Polytechnic University;Jiangsu Kanion Pharmaceutical Co.;Ltd.;
..............page:49-52
Comparison of Two Methods for the Determination of the Concentration of Bacillus cereus in Food
Su Miao-yi;Huang Bao-ying;She Zhi-yun;Guangdong Product Quality Supervision and Inspection Institute;
Su Miao-yi;Huang Bao-ying;She Zhi-yun;Guangdong Product Quality Supervision and Inspection Institute;
..............page:52-54
Study on Effection of Activated Carbon Decolorization of Xinjiang Glycyrrhiza Inflata Bat
Han Bei-jia;Li Xin;He Da-jun;Lü Ren-jie;Pei Cai-xia;College of Life Science;Shihezi University;
Han Bei-jia;Li Xin;He Da-jun;Lü Ren-jie;Pei Cai-xia;College of Life Science;Shihezi University;
..............page:55-58
Ultrasonic-assieted Extraction of Vitamin C Content in Rosa roxburghii Tratt from Guizhou Province by Response Surface
Li Chun-rong;Meng Tie-hong;Liu Shi-yun;Chemistry Teaching-research Section of Basic Department;Qiannan Medical College for Nationalities;
Li Chun-rong;Meng Tie-hong;Liu Shi-yun;Chemistry Teaching-research Section of Basic Department;Qiannan Medical College for Nationalities;
..............page:58-61
The Extraction of Pectin from Tarocco Blood Orange by Cellulase-Citric Acid
Zhang Hai-bo;Chen Fu-xiang;Ruan Shang-quan;College of Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;
Zhang Hai-bo;Chen Fu-xiang;Ruan Shang-quan;College of Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;
..............page:62-65
Effects of Temperature Treatment on Taro Quality in Storage Period
Wang Ru-kun;Dai Zheng;Zhang Ren-jie;Ma Jian-fang;Li Gong-guo;Sun Zhi-dong;Key Lab of Ningbo Agricultural Product Processing Technology;Zhejiang Wanli University;Fenghua Agricultural Technology Extension Station;Ningbo Academy of Agricultural Sciences;
Wang Ru-kun;Dai Zheng;Zhang Ren-jie;Ma Jian-fang;Li Gong-guo;Sun Zhi-dong;Key Lab of Ningbo Agricultural Product Processing Technology;Zhejiang Wanli University;Fenghua Agricultural Technology Extension Station;Ningbo Academy of Agricultural Sciences;
..............page:66-67
..............page:67
Preservation Effect of Ultrasonic-assisted Extraction of Liquid Spice on Chicken Feet with Pickled Peppers
He Jiang-hong;Ding Jie;Chen Zu-ming;Jia Hong-feng;Peng Yi-qin;Department of Food Science;Sichuan Tourism College;
He Jiang-hong;Ding Jie;Chen Zu-ming;Jia Hong-feng;Peng Yi-qin;Department of Food Science;Sichuan Tourism College;
..............page:68-72
Preparation of Restructuring Brown Rice with Cordycepin
Liu Fang;Nie Ting-ting;Shen Wang-yang;Zhou Jian;Gao Hong;Zhao Yong-wu;College of Food and Science Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;National Research and Development Center for Edible Fungi Processing;COFCO Food Science Technology Co.;Ltd.;
Liu Fang;Nie Ting-ting;Shen Wang-yang;Zhou Jian;Gao Hong;Zhao Yong-wu;College of Food and Science Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;National Research and Development Center for Edible Fungi Processing;COFCO Food Science Technology Co.;Ltd.;
..............page:73-78
Study on Retrograding Process and Physical Characteristics of Xiangsha Taro Starch
Li Bin;Fan Li;College of Biological and Chemical Engineering;Nanyang Institute of Technology;
Li Bin;Fan Li;College of Biological and Chemical Engineering;Nanyang Institute of Technology;
..............page:78-82
..............page:82
Use of β-Hydroxyacyl-Co A-Dehydrogenase(HADH)Activity to Differentiate Fresh and Thawed Meat
Sun Hao;Zhang Su-fang;Liu Meng-jue;Lai Yan-lan;Cai Hui-nong;College of Food and Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Centre of Food Biotechnology of Xiamen City;
Sun Hao;Zhang Su-fang;Liu Meng-jue;Lai Yan-lan;Cai Hui-nong;College of Food and Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Centre of Food Biotechnology of Xiamen City;
..............page:83-87
Study on the New Resource of Milk Coagulant from Dregea sinensis(Hemsl.)
Tao Liang;Wang Hong-yan;Nie Yan-fen;Ma Yuan-yuan;Huang Ai-xiang;College of Food Science and Technology;Yunnan Agricultural University;College of Plant Protection;Yunnan Agricultural University;
Tao Liang;Wang Hong-yan;Nie Yan-fen;Ma Yuan-yuan;Huang Ai-xiang;College of Food Science and Technology;Yunnan Agricultural University;College of Plant Protection;Yunnan Agricultural University;
..............page:88-92
..............page:92
The Preparation of Papaya-soybean Polypeptides Beverage
Ai Yao-qin;Zhang Yong;Liu Xun;Chen Wen-xue;College of Food Science and Technology;Hainan University;
Ai Yao-qin;Zhang Yong;Liu Xun;Chen Wen-xue;College of Food Science and Technology;Hainan University;
..............page:93-97
Drying Characteristics of Red Jujube Residue-wheat Flour Mixed Powder and Construction of Its Mathematical Model
Chai Wen-jie;Jing Si-qun;Zong Wei;Zhang Xin-wen;College of Life Sciences &Technology;Xinjiang University;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Xinjiang Qitai Bayi Flour Limited Liability Company;
Chai Wen-jie;Jing Si-qun;Zong Wei;Zhang Xin-wen;College of Life Sciences &Technology;Xinjiang University;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Xinjiang Qitai Bayi Flour Limited Liability Company;
..............page:97-101
Optimization of Ultrasonic-assisted Extraction of Fatty Acid from Melilotus officinalis
Hu Xue;Lin Nian-feng;College of Tourism Changchun University;College of Resources and Environmental Science;Jilin University;
Hu Xue;Lin Nian-feng;College of Tourism Changchun University;College of Resources and Environmental Science;Jilin University;
..............page:102-105
Study on the Migration Property of Fluorescent Whitening Agents VBL and APC in Paper Food Container
An Ying;Zhou Ying;Xuzhou College of Industrial Technology;
An Ying;Zhou Ying;Xuzhou College of Industrial Technology;
..............page:105-108
..............page:108
Study on the Nutrients Distribution of Brown Rice during Rice Processing
Ding Fen;Chen Zhong-wei;Wu Qi-fei;Xu Bin;School of Food and Biological Engineering;Jiangsu University;
Ding Fen;Chen Zhong-wei;Wu Qi-fei;Xu Bin;School of Food and Biological Engineering;Jiangsu University;
..............page:109-114
Optimizing the Microwave-assisted Extraction Technology of Sapogenin in Chuanminshen violaceum
Yan Yan-ning;Jiangsu Food & Pharmaceutical Science College;
Yan Yan-ning;Jiangsu Food & Pharmaceutical Science College;
..............page:114-117
Optimization of Extraction by Response Surface Analysis and Antioxidant Effects of Total Polyphenol from Acanthopanax trifoliatus
Zhang Yuan;Jiang Sen;Wang Zhen-shi;He Yan;Du Zhi-yun;Zhang Kun;School of Chemical Engineering and Light Industry;Guangdong University of Technology;School of Chemical and Environmental;Wuyi University;
Zhang Yuan;Jiang Sen;Wang Zhen-shi;He Yan;Du Zhi-yun;Zhang Kun;School of Chemical Engineering and Light Industry;Guangdong University of Technology;School of Chemical and Environmental;Wuyi University;
..............page:118-122
The Research of Sugarless Yoghourt of Black Rice and Tartary Buckwheat
Chi Hui-fang;Baotou Light Industry Vocational Technical College;
Chi Hui-fang;Baotou Light Industry Vocational Technical College;
..............page:122-124
Response Surface Optimization of Acid-hydrolysis Condition for Xylose Production from Peanut Hull
Li Ming-hua;Meng Xiu-mei;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research and Department Center for Food Processing;
Li Ming-hua;Meng Xiu-mei;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research and Department Center for Food Processing;
..............page:125-128
Optimization on the Color Preserved Technology of Longan Pulps
Zhang Liang-qing;Qiu Jia-rong;Kang Bin-bin;Yu Yang;Chen Tao;Chen Tuan-wei;College of Food Science;Fujian Agriculture and Forestry University;Fujian Bio-engineering Professional Technology Institute;
Zhang Liang-qing;Qiu Jia-rong;Kang Bin-bin;Yu Yang;Chen Tao;Chen Tuan-wei;College of Food Science;Fujian Agriculture and Forestry University;Fujian Bio-engineering Professional Technology Institute;
..............page:128-131
..............page:131
Study on the Effect of Yeast Polysaccharide in the Process of Dry White Wine Aging
Men Ying;Nie Cong;Xu Xiu-li;Jin Hua-rong;Tian Wen;School of Bio-engineering;Qilu University of Technology;
Men Ying;Nie Cong;Xu Xiu-li;Jin Hua-rong;Tian Wen;School of Bio-engineering;Qilu University of Technology;
..............page:132-135
Purification of Anthocyanins from Lablab purpureus by Macroporous Resins
Wu Shao-fu;Lu Qing;Hong Yan-ping;Huang Jian-ping;Liu Nan;Wang Chun-rong;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Food;Jiangxi Agricultural University;School of Science;Jiangxi Agricultural University;Hospital of Jiangxi Agricultural University;
Wu Shao-fu;Lu Qing;Hong Yan-ping;Huang Jian-ping;Liu Nan;Wang Chun-rong;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Food;Jiangxi Agricultural University;School of Science;Jiangxi Agricultural University;Hospital of Jiangxi Agricultural University;
..............page:135-139
Study on Flavor Recipe and Security Testing of Sufu Fermented by Rhizopus oligosporus Saito
Chen Chun-yu;Wang Jing-yao;Zhang Liu-yun;Liu Wei;Cao Lei-lei;Wang Li-qun;Northeast Agricultural University;Heilongjiang Huasen Animal Husbandry Technology Co.;Ltd.;
Chen Chun-yu;Wang Jing-yao;Zhang Liu-yun;Liu Wei;Cao Lei-lei;Wang Li-qun;Northeast Agricultural University;Heilongjiang Huasen Animal Husbandry Technology Co.;Ltd.;
..............page:140-142
Contract of Dissolution Rate of Lycopene and VC in Ultra-high-pressure Processing, Heat Sterilization and Fresh Tomato Juice in Vitro Digestion
Zhao Bin;Pan Jian;Zhang En-guang;Zhang Hui-juan;Engineering Research Center of Bio-process in Ministry of Education;Hefei University of Technology;
Zhao Bin;Pan Jian;Zhang En-guang;Zhang Hui-juan;Engineering Research Center of Bio-process in Ministry of Education;Hefei University of Technology;
..............page:143-147
Effect of the Iron-rich Microbial Fermentation of Soybean Meal on the Quality of Hawkthorn Sweeten
Li Mo;Liu Fang;Wen Xin;Peng Yu;Ni Yuan-ying;National Engineering Research Center for Fruit and Vegetable Processing;College of Food Science and Nutritional Engineering;China Agricultural University;
Li Mo;Liu Fang;Wen Xin;Peng Yu;Ni Yuan-ying;National Engineering Research Center for Fruit and Vegetable Processing;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:147-151
Study on Rice Bran Stabilization by Enzymatic Method
Xia Chen;Bai Feng-nü;Song Yan;Chen Jian;Institute of Agro-food Science and Technology;Sichuan Academy of Agricultural Sciences;
Xia Chen;Bai Feng-nü;Song Yan;Chen Jian;Institute of Agro-food Science and Technology;Sichuan Academy of Agricultural Sciences;
..............page:152-155
Study on the Purification Technology of Total Phenolic Acid in Raspberry
Zhong Fang-li;Xu Xiu-jie;Wang Xiao-lin;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;Petro China Jilin Petrochemical Co. Calcium Carbide Plant;
Zhong Fang-li;Xu Xiu-jie;Wang Xiao-lin;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;Petro China Jilin Petrochemical Co. Calcium Carbide Plant;
..............page:155-159
The Development of Bifidobacterium Fermented Banana Milk Beverage
Wu Ri-han;Gerelt Borjigin;Chang Jia;Guo Xiao-min;HHHT Vacational College;Inner Mogolia Agricultural University;
Wu Ri-han;Gerelt Borjigin;Chang Jia;Guo Xiao-min;HHHT Vacational College;Inner Mogolia Agricultural University;
..............page:160-162
Effects of Different Adhesive Constitutive Characteristics of Recombinant Surimi Quality
Niu Ben;Chen Yao;Cheng Ke;Luo Hai-bo;Liu Qing-mei;Ningbo Key Lab of Agriculture Product Processing Technology;Zhejiang Wanli University;Ningbo Nanlian Frozen Food Co.;Ltd.;
Niu Ben;Chen Yao;Cheng Ke;Luo Hai-bo;Liu Qing-mei;Ningbo Key Lab of Agriculture Product Processing Technology;Zhejiang Wanli University;Ningbo Nanlian Frozen Food Co.;Ltd.;
..............page:163-166
Extraction Processing of Morchella esculenta Intracel ular Polysaccharides by Hypertonic Technology
Zhang Jiao;Zhao Hang;Liu Chao;School of Food Technology;Jilin Agriculture Science and Technology College;
Zhang Jiao;Zhao Hang;Liu Chao;School of Food Technology;Jilin Agriculture Science and Technology College;
..............page:167-171
Comparative Study on Functional Characteristics of Peanut Protein Extracted by Two Methods
Peng Hui;Ning Cheng-xi;Hu Chuan-rong;Ye Zhan;He Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain;
Peng Hui;Ning Cheng-xi;Hu Chuan-rong;Ye Zhan;He Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain;
..............page:171-175
Technology Optimization on Extracting Galangal Antibacterial Active Substances
Li Zhong-mei;Huang He;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
Li Zhong-mei;Huang He;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
..............page:176-180
Optimization of Extraction and Purification Condition of Procyanidins in Musalais
Wang Wei-hua;Cao Yuan;Liu Fei;College of Life Science;Tarim University/Xinjiang Production & Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang;Alar Quality and Technical Supervision Bureau;
Wang Wei-hua;Cao Yuan;Liu Fei;College of Life Science;Tarim University/Xinjiang Production & Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang;Alar Quality and Technical Supervision Bureau;
..............page:181-185
A Comparative Study on the Taste Profile Characterization of Commercial and Homemade Rice Wine in Xiaogan
Guo Zhuang;Tang Shang-wen;Cai Hong-yu;Wang Yu-rong;Hu Yang;Liu Jia-pei;Northwest Hubei Research Institute of Traditional Fermented Food;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;
Guo Zhuang;Tang Shang-wen;Cai Hong-yu;Wang Yu-rong;Hu Yang;Liu Jia-pei;Northwest Hubei Research Institute of Traditional Fermented Food;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;
..............page:185-188
Effect of Co-expression of Chaperones on Expression of β-Mannanasein Pichia pastoris
Zhang Xiao-long;Xiao Jing;Wang Rui-ming;Wang Xing-ji;Wang Zheng-xiang;Institute of Biological Engineering of Qilu University of Technology;Shandong Province Key Laboratory of Microbial Engineering;Shandong Longkete Enzyme Preparation Co.;Ltd.;Tianjin University of Science and Technology;
Zhang Xiao-long;Xiao Jing;Wang Rui-ming;Wang Xing-ji;Wang Zheng-xiang;Institute of Biological Engineering of Qilu University of Technology;Shandong Province Key Laboratory of Microbial Engineering;Shandong Longkete Enzyme Preparation Co.;Ltd.;Tianjin University of Science and Technology;
..............page:189-193
Kinetics Model of Drum Drying of Natural Seleniferous Rice
Hu Ju-wu;Xiong Hua;Li Xiong-hui;Liu Xin-guo;Xiong Wei;Instiute of Applied Chemistry;Jiangxi Academy of Sciences;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Provincial Product Quality Supervision Testing College;
Hu Ju-wu;Xiong Hua;Li Xiong-hui;Liu Xin-guo;Xiong Wei;Instiute of Applied Chemistry;Jiangxi Academy of Sciences;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Provincial Product Quality Supervision Testing College;
..............page:194-198
Application of Aroma Evaluation in Beijing Roast Duck by Electronic Nose
Chen Ying-jiao;Zhou Xiao-li;Zhou Yi-ming;Wen Lang;Xie Fan;Shanghai Normal University;School of Life Science and Environment;School of Perfume and Aroma Technology;Shanghai Institute of Technology;
Chen Ying-jiao;Zhou Xiao-li;Zhou Yi-ming;Wen Lang;Xie Fan;Shanghai Normal University;School of Life Science and Environment;School of Perfume and Aroma Technology;Shanghai Institute of Technology;
..............page:198-201
Preparation of Heme-rich Polypeptides from Bovine Hemoglobin by Two-step Enzymatic Hydrolysis
He Yu-lan;Lu Shi-ling;Wang Qi-xiang;Wu Ya-nan;Food College;Shihezi University;
He Yu-lan;Lu Shi-ling;Wang Qi-xiang;Wu Ya-nan;Food College;Shihezi University;
..............page:202-206
Effect of the of Preservative on Pseudomonas migula from Chilled Pork
Kong Ping;Chen Zhen-qing;Yi Yang;Wang Hong-xun;College of Food Science and Engineering;Wuhan Polytechnic University;
Kong Ping;Chen Zhen-qing;Yi Yang;Wang Hong-xun;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:207-210
Study of Bactericidal Ability of Different Antimicrobial on Beef Surfaces in Very Small Meat Plants
Tian Pan;Shi Xue-wei;Lu Shi-ling;Gao Lei;He Yu-lan;Food College;Shihezi University;
Tian Pan;Shi Xue-wei;Lu Shi-ling;Gao Lei;He Yu-lan;Food College;Shihezi University;
..............page:210-214
Comparison of Three Methods for the Determination of Chromium in Edible Gelatin by Graphite Furnace Atomic Absorption Spectrometry
Zhou Kun;Bontek Compliance Testing Laboratory Ltd.;
Zhou Kun;Bontek Compliance Testing Laboratory Ltd.;
..............page:215-217
Study on the Purification of Purple Cabbage Pigment by Macroporous Resin
Ye Lin;Fu Pan-juan;Song Xiao-qiu;School of Perfume and Aroma Technology;Shanghai Institute of Technology;
Ye Lin;Fu Pan-juan;Song Xiao-qiu;School of Perfume and Aroma Technology;Shanghai Institute of Technology;
..............page:218-220
Effects of Different Drying on Chemical Compounds and Antioxidant Activity of Cypress Essential Oils
Wu Ying;Ji Hong-bin;Li Jing-jing;Wang Yu-qiang;Tang Wen;Chemical and Environmental Engineering Institute;Shanghai Institute of Applied Technology;Flavors Institute of Technology and Engineering;Shanghai Institute of Applied Technology;College of Life and Environment Sciences;Shanghai Normal University;
Wu Ying;Ji Hong-bin;Li Jing-jing;Wang Yu-qiang;Tang Wen;Chemical and Environmental Engineering Institute;Shanghai Institute of Applied Technology;Flavors Institute of Technology and Engineering;Shanghai Institute of Applied Technology;College of Life and Environment Sciences;Shanghai Normal University;
..............page:221-224
Research on Enzymatic Hydrolysis in Hypoallergenic Dairy Products
Xiong Ding;Li Xin;Chen Hong-bing;Gao Jin-yan;Yuan Shui-lin;Li Hai-fei;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
Xiong Ding;Li Xin;Chen Hong-bing;Gao Jin-yan;Yuan Shui-lin;Li Hai-fei;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
..............page:224-228
Performance Analysis and Comparing of Common Packaging Materials of Nitrogen-filled Packaging for Cakes
Peng Quan;Yu Jia-jia;Chen Xin;Chongqing Academy of Metrology and Quality Inspection;Labthink Instruments;Co.;Ltd.;
Peng Quan;Yu Jia-jia;Chen Xin;Chongqing Academy of Metrology and Quality Inspection;Labthink Instruments;Co.;Ltd.;
..............page:229-232
..............page:232
Advances in Analytical Method of Melatonin in Foods
Chen Zi-jian;Zeng Dao-ping;Li Mei-ying;Yang Jin-yi;Sun Yuan-ming;Xu Zhen-lin;College of Food Science;South China Agricultural University/Guangdong Provincial Key Laboratory of Food Quality and Safety/Laboratory of Quality & Safety Assessment for Agro-products;Ministry of Agriculture;
Chen Zi-jian;Zeng Dao-ping;Li Mei-ying;Yang Jin-yi;Sun Yuan-ming;Xu Zhen-lin;College of Food Science;South China Agricultural University/Guangdong Provincial Key Laboratory of Food Quality and Safety/Laboratory of Quality & Safety Assessment for Agro-products;Ministry of Agriculture;
..............page:233-238
Roadmap Research on Scientific and Technological Innovation in Dairy Industry
Li Rui-hong;Gao Hong-wei;Wang Nan;Shanghai Quality Safety Center of Agricultural Products;
Li Rui-hong;Gao Hong-wei;Wang Nan;Shanghai Quality Safety Center of Agricultural Products;
..............page:239-243
Application of Nisin and Lactococcus lactis in the Food Industry
Ni Shan-shan;Huang Li-ying;Guangzhou College of Commerce;
Ni Shan-shan;Huang Li-ying;Guangzhou College of Commerce;
..............page:244-247
Research Status of Buckwheat Wine
Chen Qing-yan;Shanghai Want Want Food Group Co.;Ltd.;
Chen Qing-yan;Shanghai Want Want Food Group Co.;Ltd.;
..............page:247-251
Progress in Extraction of Zeinand Biological Activity of Zein Hydrolysate
Bi Yun-feng;Xu Lin-lin;Jiang Ren-feng;Zheng Ming-zhu;Liu Jing-sheng;College of Food Science and Engineering;Jilin Agricultural University;
Bi Yun-feng;Xu Lin-lin;Jiang Ren-feng;Zheng Ming-zhu;Liu Jing-sheng;College of Food Science and Engineering;Jilin Agricultural University;
..............page:252-257
The Structure and the Structure-activity Relationships of Ganoderma lucidum Polysaccharides
Zhang Dong-xue;Wang Xiao-ling;Liu Gao-qiang;Hunan Provincial Key Laboratory of Forestry Biotechnology;Central South University of Forestry and Technology;
Zhang Dong-xue;Wang Xiao-ling;Liu Gao-qiang;Hunan Provincial Key Laboratory of Forestry Biotechnology;Central South University of Forestry and Technology;
..............page:258-261
Research Progress on the Detection Technology of Illegal Additives in Fruit Waxing
Wang Meng;Jiang Nan;Wei Di-zhe;Xian Hong;Feng Xiao-yuan;Beijing Research Center for Agricultural Standards and Testing;Risk Assessment Laboratory for Agro-products of the Ministry of Agriculture;
Wang Meng;Jiang Nan;Wei Di-zhe;Xian Hong;Feng Xiao-yuan;Beijing Research Center for Agricultural Standards and Testing;Risk Assessment Laboratory for Agro-products of the Ministry of Agriculture;
..............page:262-266
Research Progress on Protein and Phenolics of Rice Bran
You Liang-liang;Jin Hui-yu;Su Ping;Sun Xiang-dong;Food and Environment Engineering Department;East College of Heilongjiang;Inspection and Testing Center for Quality of Cereals and Products;Ministry of Agriculture;Heilongjiang Academy of Agricultural Sciences;
You Liang-liang;Jin Hui-yu;Su Ping;Sun Xiang-dong;Food and Environment Engineering Department;East College of Heilongjiang;Inspection and Testing Center for Quality of Cereals and Products;Ministry of Agriculture;Heilongjiang Academy of Agricultural Sciences;
..............page:267-270
Study of Antioxidation Activities of Xinjiang Brazil Nut Oil Based on PCA Analysis
Shan Xiao-li;Tian Hong-lei;Cheng Wei-dong;Zhan Ping;Zhang Lu;College of Food Science;Shihezi University;
Shan Xiao-li;Tian Hong-lei;Cheng Wei-dong;Zhan Ping;Zhang Lu;College of Food Science;Shihezi University;
..............page:270-275
Determination of 6 Benzene Organic Compounds in Food-grade Lubricating Oils by Headspace-gas Chromatography-mass Spectrometry
Wei Yu-feng;Chen Jun-shui;Li Chen;Fei Xu-dong;Zhang Ji-dong;Shanghai Entry-Exit Inspection and Quarantine Bureau;
Wei Yu-feng;Chen Jun-shui;Li Chen;Fei Xu-dong;Zhang Ji-dong;Shanghai Entry-Exit Inspection and Quarantine Bureau;
..............page:276-279
Determination of the Thiamethoxam in Vegetable by LC/MS/MS
Nie Kun;Haidian District Institute of Products Quality Supervision and Inspection;
Nie Kun;Haidian District Institute of Products Quality Supervision and Inspection;
..............page:280-282
Determination of Vitamin C in Strawberry, Blueberry and Blackberry by HPLC
Fu Qing-quan;School of Food Science;Nanjing Xiaozhuang University;
Fu Qing-quan;School of Food Science;Nanjing Xiaozhuang University;
..............page:283-285
Determination of Filtration Efficiencies of Filters to Benzo(a) Pyrene in Main Stream Smoke by Ultra Performance Liquid Chromatography with Fluorescence Detection
Liao Yu-qi;Xia Jian-jun;Li Chao;Duan Yan-qing;Jiang Ju-xing;Wang Wen-yuan;Technology Center of China Tobacco Yunnan Industrial Co.;Ltd.;
Liao Yu-qi;Xia Jian-jun;Li Chao;Duan Yan-qing;Jiang Ju-xing;Wang Wen-yuan;Technology Center of China Tobacco Yunnan Industrial Co.;Ltd.;
..............page:286-289
Determination of 10 Plant Growth Promoters in Fruits and Vegetables by HPLC-MS/MS
Ren Shui-ying;Wan Hong-fei;Lu Yi;National Quality Supervision Test Center of Agricultural Byproducts;Xinjiang Research Institute of Measurement and Testing;
Ren Shui-ying;Wan Hong-fei;Lu Yi;National Quality Supervision Test Center of Agricultural Byproducts;Xinjiang Research Institute of Measurement and Testing;
..............page:289-293
Fuzzy Adaptive PID Control in Tomato Sauce Sterilization Process Application
Li Yu-hua;Gao Bin-bin;Jiang Bo;School of Electrical Engineering Xinjiang University;
Li Yu-hua;Gao Bin-bin;Jiang Bo;School of Electrical Engineering Xinjiang University;
..............page:294-297