1004-471X
2015 Issue 6
Application of Macroporous Resin in the Removing 5-HMF from the Fructose Corn Syrup Process
Cui Qiang;Li Qiu-hong;Sun Xue-qian;Li Yue-qiang;Xia Ying-ying;Zhu Hai-tao;Xiwang Group R&D Center;
Cui Qiang;Li Qiu-hong;Sun Xue-qian;Li Yue-qiang;Xia Ying-ying;Zhu Hai-tao;Xiwang Group R&D Center;
..............page:1-4
Extraction of Saponin from Siraitia grosvenorii Flower and Its Antibacterial Activity
Ren Xiu-ru;Li Ling-hui;Langfang Health Career Academy;Langfang People’s Hospital;
Ren Xiu-ru;Li Ling-hui;Langfang Health Career Academy;Langfang People’s Hospital;
..............page:4-7
Optimization of Polyunsaturated Aliphatic Acid Amide Preparation from Zanthoxylum armatum
Zhu Yu-yao;Zhang Guo-lin;Qian Hua;Huang Xiao-de;Chen Bin;Zhao Bo-tao;Nanjing Research Institute for Comprehensive Utilization of Wild Plants;
Zhu Yu-yao;Zhang Guo-lin;Qian Hua;Huang Xiao-de;Chen Bin;Zhao Bo-tao;Nanjing Research Institute for Comprehensive Utilization of Wild Plants;
..............page:8-11
Ultrasonic Assisted Acid Extraction of Pectin from White Layer of Grapefruit
Liu Yong;Guo Biao;Wei Shou-lian;Liang Qiao-rong;School of Chemical and Engineering;Zhaoqing University;
Liu Yong;Guo Biao;Wei Shou-lian;Liang Qiao-rong;School of Chemical and Engineering;Zhaoqing University;
..............page:11-13
Effects of Different New Thawing Methods on Quality of Mango
Peng Yu;Zhao Jin-hong;Ni Yuan-ying;National Engineering Research Center for Fruit and Vegetable Processing;College of Food Science and Nutritional Engineering;China Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Science;Key Laboratory of Agro-products Processing;Ministry of Agriculture;
Peng Yu;Zhao Jin-hong;Ni Yuan-ying;National Engineering Research Center for Fruit and Vegetable Processing;College of Food Science and Nutritional Engineering;China Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Science;Key Laboratory of Agro-products Processing;Ministry of Agriculture;
..............page:14-18
Drying Characteristics and Rehydration Research of Agaricus bisporus Slices under Infrared Drying
Zhang Xiu-de;Zhang Li-li;School of Agricultural and Food Engineering;Shandong University of Technology;
Zhang Xiu-de;Zhang Li-li;School of Agricultural and Food Engineering;Shandong University of Technology;
..............page:18-20
Anti-rancidity Effects of Sesame and Camellia Oils on Soybean Oil during Deep Frying
Li Yang;Ma Wen-jun;Qi Bao-kun;Wang Jing;Sui Xiao-nan;Jiang Lian-zhou;College of Food Science;Northeast Agricultural University;
Li Yang;Ma Wen-jun;Qi Bao-kun;Wang Jing;Sui Xiao-nan;Jiang Lian-zhou;College of Food Science;Northeast Agricultural University;
..............page:21-24
Optimization of the Alkali Solution and Acid Precipitation Method to Extract Protein from Auricularia auricula
Zhang Li;Yu Guo-ping;Qi Wei-wei;Liu Mu-jun;Cai Xing-hang;Yue Chong-hui;Northeast Agricultural University;College of Food Science;
Zhang Li;Yu Guo-ping;Qi Wei-wei;Liu Mu-jun;Cai Xing-hang;Yue Chong-hui;Northeast Agricultural University;College of Food Science;
..............page:24-27
Optimization of Extraction Technique of Active Substance from Okra Old Fruit Via Response Surface Methodology
Zhang Cong-cong;Piao Mei-zi;Zhao Fang-yuan;Piao Ying-ji;Qingdao Agricultural University Food Science and Engineering College;Qingdao Agricultural University International Studies College;
Zhang Cong-cong;Piao Mei-zi;Zhao Fang-yuan;Piao Ying-ji;Qingdao Agricultural University Food Science and Engineering College;Qingdao Agricultural University International Studies College;
..............page:28-31
Effects of Different Pretreatment Solution Properties and Micro Structure of Corn Cob Enzyme
Hou Li-fen;Sun Xiang-yang;Ding Chang-he;Zhengzhou Tourism College;Henan University of Animal Husbandry and Economy;Henan University of Technology;
Hou Li-fen;Sun Xiang-yang;Ding Chang-he;Zhengzhou Tourism College;Henan University of Animal Husbandry and Economy;Henan University of Technology;
..............page:32-35
Extraction Technology of Phenolic Acids from Propolis and Its Antioxidation Activity
Bi Jian-zhong;Langfang Hospital;
Bi Jian-zhong;Langfang Hospital;
..............page:35-38
Study on Storage Quality of Smoked Squidunder Vacuum Packaging
Liu Si-qi;Sichuan Tourism University;
Liu Si-qi;Sichuan Tourism University;
..............page:39-43
Extraction and Isolation of Seaweed Polysaccharide and Study on Its Hypoglycemic Activity
Min Yu-tao;Song Yan-xian;Tao Jing;Ma Qing-yi;Zhongzhou University;Zhengzhou University of Light Industry;
Min Yu-tao;Song Yan-xian;Tao Jing;Ma Qing-yi;Zhongzhou University;Zhengzhou University of Light Industry;
..............page:43-45
Study on Physicochemical Properties of the Three Kinds of Steamed Bread
Wang Ying;Liu Chang-hong;Tu Xiao-yu;Qu Ling-bo;Grain College of Henan University of Technology;
Wang Ying;Liu Chang-hong;Tu Xiao-yu;Qu Ling-bo;Grain College of Henan University of Technology;
..............page:46-49
Preparation of Immobilized Metal Affinity Magnetic Nanoparticles and Its Adsorption Properties of Protein
Wu Shan-guang;Lu Yuan;Tian Yu-hong;Feng Xue-zhen;Liu Sai-sai;Guangxi University of Science and Technology;
Wu Shan-guang;Lu Yuan;Tian Yu-hong;Feng Xue-zhen;Liu Sai-sai;Guangxi University of Science and Technology;
..............page:49-53
Research of Immobilization on the Alkaline Protease with Alginate and Chitosan
Li Xiao-jing;Han Zong-yuan;Hou Jun-cai;Engineering College of Life;Shenyang Institute of Technology;College of Food Science and Engineering;Northeast Agricultural University;
Li Xiao-jing;Han Zong-yuan;Hou Jun-cai;Engineering College of Life;Shenyang Institute of Technology;College of Food Science and Engineering;Northeast Agricultural University;
..............page:54-61
Reaction Conditions Screening of Lamb Maillard Flavor and Chromogenic
Ma Ning;Liu Shao;Chen Tao;College of Food Science and Technology;Yunnan Agricultural University;
Ma Ning;Liu Shao;Chen Tao;College of Food Science and Technology;Yunnan Agricultural University;
..............page:61-64
..............page:64
Optimization of Ultrasonic Extraction Process of Poria Polyphenol and Its Chemical Composition Analysis
Guo Wen;China Tobacco Guangdong Industrial Co.;Ltd.;
Guo Wen;China Tobacco Guangdong Industrial Co.;Ltd.;
..............page:65-70
Spray Drying Processing Technology of Compound Soybean Milk Powder and Juice Powder
Zhang Yi;Yi Wan;School of Food and Biological Engineering;Jiangsu University;School of Computer Science and Information Engineering;Tianjin University of Science and Technology;
Zhang Yi;Yi Wan;School of Food and Biological Engineering;Jiangsu University;School of Computer Science and Information Engineering;Tianjin University of Science and Technology;
..............page:70-73
Study on Production Technology of Lactic Acid Bacteria & Corn Jiaozi Compound Sourdough Bread
Leng Jin-song;Zhu Zhu;Wu Teng;College of Food Engineering;Jilin Business and Technology College;Jilin Province Key Laboratory of Grain and Oil Processing;Jilin Business and Technology College;
Leng Jin-song;Zhu Zhu;Wu Teng;College of Food Engineering;Jilin Business and Technology College;Jilin Province Key Laboratory of Grain and Oil Processing;Jilin Business and Technology College;
..............page:74-78
The Processing Method of Donkey-hide Glue Natto
Zhang Yang;Zhou Xiu-ling;Shi Hai-ying;Xu Wei;College of Life Science;Liaocheng University;
Zhang Yang;Zhou Xiu-ling;Shi Hai-ying;Xu Wei;College of Life Science;Liaocheng University;
..............page:78-81
Optimization of Process of Microwave-vacuum Drying at Controlled Freezingpoint of Blueberries
Jin Xiao-hua;Suzhou Polytechnic Institute of Agriculture;
Jin Xiao-hua;Suzhou Polytechnic Institute of Agriculture;
..............page:82-85
Application of the Longitudinally Stretched Poly(L-lactic acid) Films on the Preservation of Cherry Tomatoes
Yu Zhen-fei;Wang Li-li;Hu He;Dong Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
Yu Zhen-fei;Wang Li-li;Hu He;Dong Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:85-88
Study on the Processing of Lactic Acid Fermented Red Jujube Beverage
Qi Chen-chen;Zhang Fan;Shen Ai-bin;Central Asia Food Research and Development Centre;
Qi Chen-chen;Zhang Fan;Shen Ai-bin;Central Asia Food Research and Development Centre;
..............page:89-92
The Analysis on Nutrients of Mushroom in Fixing Water
Jiang Li;Che Zhen-ming;Xing Ya-ge;Xu Qing-lian;Li Zong-tang;Key Laboratory of Food Bio-technology under the Supervision of Sichuan Province;College of Bioengineering;Xihua University;Mushroom Industry of Chengdu Rongzhen Co.;Ltd.;
Jiang Li;Che Zhen-ming;Xing Ya-ge;Xu Qing-lian;Li Zong-tang;Key Laboratory of Food Bio-technology under the Supervision of Sichuan Province;College of Bioengineering;Xihua University;Mushroom Industry of Chengdu Rongzhen Co.;Ltd.;
..............page:92-95
Study on a Liquid Condiment Processing Technology Using Clam Hydrolysate
Shi Ya-ping;Liu Xin;Zhang Mian-song;Qi Zheng-liang;Yuan Wen-peng;Liu Chang-heng;Key Laboratory for Applied Microbiology of Shandong Province;Biotechnology Center of Shandong Academy of Sciences;Key Laboratory for Applied Microbiology of Shandong Province;Biology Institute of Shandong Academy of Sciences;
Shi Ya-ping;Liu Xin;Zhang Mian-song;Qi Zheng-liang;Yuan Wen-peng;Liu Chang-heng;Key Laboratory for Applied Microbiology of Shandong Province;Biotechnology Center of Shandong Academy of Sciences;Key Laboratory for Applied Microbiology of Shandong Province;Biology Institute of Shandong Academy of Sciences;
..............page:96-101
Optimization of Processing Techniques for M. miiuy Dried Fish Floss by Response Surface Methodology
Li Qing-ling;Huo Jian-cong;Deng Shang-gui;College of Food and Medicine;Zhejiang Ocean University;
Li Qing-ling;Huo Jian-cong;Deng Shang-gui;College of Food and Medicine;Zhejiang Ocean University;
..............page:101-104
Research on Accelerating Ripening of Fermented Sausage by Adding Exogenous Enzymes and Its Sensory Evaluation
Liu En-qi;Wu Yong-hua;Zhang Jian-ping;Jiangsu Key Laboratory of Food Resource Development and Quality Safety;Xuzhou Institute of Technology;
Liu En-qi;Wu Yong-hua;Zhang Jian-ping;Jiangsu Key Laboratory of Food Resource Development and Quality Safety;Xuzhou Institute of Technology;
..............page:105-109
The Quality of Blueberry Ice-wine and Blueberry Wine and DPPH Clearance Rate
Lü Jia-ning;Qiu Li-li;Liu Zi-ling;Zhang Ling;Cao Si-ming;Jin Tie-yan;Department of Chemistry;Science College of Yanbian University;Department of Food Science and Engineering;Agricultural College of Yanbian University;
Lü Jia-ning;Qiu Li-li;Liu Zi-ling;Zhang Ling;Cao Si-ming;Jin Tie-yan;Department of Chemistry;Science College of Yanbian University;Department of Food Science and Engineering;Agricultural College of Yanbian University;
..............page:109-112
The Effect of Different Washing Agents on the Quality of Fresh-cut Spinach
Wang Dan;Zhang Xiang-yang;Ma Yue;Zhao Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Key Laboratory of Fruit and Vegetable Processing and Preservation of Agricultural Products;Ministry of Agriculture;Key Laboratory of Urban Agricultural Grops;Ministry of Agriculture;
Wang Dan;Zhang Xiang-yang;Ma Yue;Zhao Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Key Laboratory of Fruit and Vegetable Processing and Preservation of Agricultural Products;Ministry of Agriculture;Key Laboratory of Urban Agricultural Grops;Ministry of Agriculture;
..............page:113-116
..............page:116
Optimization of Extracting Process of Silybum marianum Polysaccharides Using Response Surface Methodology
Qian Dan-dan;Li Xin-hua;Yang Qiang;Qi Xiao-jun;Wang Hai-na;Food Institute;Shenyang Agricultural University;
Qian Dan-dan;Li Xin-hua;Yang Qiang;Qi Xiao-jun;Wang Hai-na;Food Institute;Shenyang Agricultural University;
..............page:117-120
Optimization of Enzymatic Hydrolysis Conditions of Ginkgo Using Response Surface Methodology
Wang Wei-dong;Zhang Nian-nian;Wu Shu-wen;Sun Yue-e;College of Food and Biological Engineering;Xuzhou Institute of Technology;Jiangsu Key Laboratory of Exploitation of Food Resources and Food Quality Safty;
Wang Wei-dong;Zhang Nian-nian;Wu Shu-wen;Sun Yue-e;College of Food and Biological Engineering;Xuzhou Institute of Technology;Jiangsu Key Laboratory of Exploitation of Food Resources and Food Quality Safty;
..............page:121-124
Formula Optimization Research on Custard Stuffing for Snow Skin Moon Cake Preparation
Zhang Yong-qing;Liu Ling;Tian Shui-quan;College of Food and Biological Engineering;Xuchang University;College of Chemistry and Chemical Engineering;Xuchang University;
Zhang Yong-qing;Liu Ling;Tian Shui-quan;College of Food and Biological Engineering;Xuchang University;College of Chemistry and Chemical Engineering;Xuchang University;
..............page:124-127
Effect of Two Kinds of Biological Preservation Solution on the Storage Quality of Fresh Sea Cucumber
Zhu Lu-lu;Nong Shao-zhuang;Li Jiang-kuo;Hou Ying-xue;College of Food Engineering;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Dalian Xinyulong Precious Marine Products Co.;Ltd.;
Zhu Lu-lu;Nong Shao-zhuang;Li Jiang-kuo;Hou Ying-xue;College of Food Engineering;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Dalian Xinyulong Precious Marine Products Co.;Ltd.;
..............page:128-132
Optimization on Fermentation Process of Compound Fruit Wine of Cherry and Strawberry
Pei Ai-tian;Zibo Vocational Institute;
Pei Ai-tian;Zibo Vocational Institute;
..............page:133-135
Optimization of Ultrasonic-assisted Extraction of Triterpenoids from Ganoderma lucidum by Response Surface Methodology
Zhou Xiao;Wang Cheng-zhong;Li Shuang;Tang Xiao-xuan;Wang Xiao-hua;Food and biological engineering college;Qilu University of Technology;
Zhou Xiao;Wang Cheng-zhong;Li Shuang;Tang Xiao-xuan;Wang Xiao-hua;Food and biological engineering college;Qilu University of Technology;
..............page:136-140
Study on Extraction Technology of Polysaccharide from Qamgur with Ultrasonic
Cai Xiao-di;Liu Yue-feng;Key Laboratory of Human Movement Science;Institute of P.E.;Xinjiang Normal University;
Cai Xiao-di;Liu Yue-feng;Key Laboratory of Human Movement Science;Institute of P.E.;Xinjiang Normal University;
..............page:140-142
Study on Extraction of Polyphenols from Fructus evodiae and Its Antioxidation
Liu Jia;Langfang Health Career Academy;
Liu Jia;Langfang Health Career Academy;
..............page:143-146
Optimization of Kiwi and Banana Fruit Vinegar by Response Surface Methodology
Zhang Qi-jun;Guangxi Vocational and Technical Institute of Industry;
Zhang Qi-jun;Guangxi Vocational and Technical Institute of Industry;
..............page:146-149
Effects of Different Preservatives Treatment on the Storage Quality of Grape
Zhang Pan-xian;Zhang Ping;Yin Chuan;Nong Shao-zhuang;Liu Xia;College of Food Science;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Spark Technology Development Center;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
Zhang Pan-xian;Zhang Ping;Yin Chuan;Nong Shao-zhuang;Liu Xia;College of Food Science;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Spark Technology Development Center;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:150-153
Statistical Optimization of Freeze-drying Processing for Low Energy Consumption and High Rate on Cooked Beef Slice
Kong Ling-yuan;Li Ya-lei;Luo Rui-ming;Agricultural College;Ningxia University;
Kong Ling-yuan;Li Ya-lei;Luo Rui-ming;Agricultural College;Ningxia University;
..............page:153-157
..............page:157
Enzymatic Properties of Polyphenol Oxidase from Pinang-taro
Wang Xi;Sun Ming-yuan;Jiang Zhen-ju;School of Bioengineering;Xihua University;
Wang Xi;Sun Ming-yuan;Jiang Zhen-ju;School of Bioengineering;Xihua University;
..............page:158-162
Effect of Different Storage Conditions on Quality of Areca catechu by Shell Powder Processing
He Ai;Li Yuan-song;Zhang Rong-hu;Dou Zhi-hao;Xie Hui;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;Hainan University;
He Ai;Li Yuan-song;Zhang Rong-hu;Dou Zhi-hao;Xie Hui;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;Hainan University;
..............page:162-165
Study on the Value of Hazard Analysis and Critical Limits Canned Eight Delicacies Rice Production
Hong Huang;Zhou Li-xia;Zhejiang Wufangzhai Industrial Limited by Share Ltd;
Hong Huang;Zhou Li-xia;Zhejiang Wufangzhai Industrial Limited by Share Ltd;
..............page:166-169
The Optimization of Eliminate Trypsin Inhibitor in Cooked Slurry
Yu Han-song;Gan Jing;Wang Yu-hua;Piao Chun-hong;Ren Da-yong;Hu Yao-hui;College of Food Science and Engineering;Jilin Agricultural University;Soybean Research & Development Center;CARS: Division of Soybean Processing Changchun;College of Food Science and Nutritional Engineering;China Agricultural University;
Yu Han-song;Gan Jing;Wang Yu-hua;Piao Chun-hong;Ren Da-yong;Hu Yao-hui;College of Food Science and Engineering;Jilin Agricultural University;Soybean Research & Development Center;CARS: Division of Soybean Processing Changchun;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:169-172
Effect of Breath Tumbling on Beef Curing
Shen Xiao-lin;Zhang Xiu-feng;Hao Xiu-zhen;Huang-pu You-yu;Food Engineering Department;Henan University of Animal Husbandry and Economy;Henan Yisai Beef Co.;Ltd.;
Shen Xiao-lin;Zhang Xiu-feng;Hao Xiu-zhen;Huang-pu You-yu;Food Engineering Department;Henan University of Animal Husbandry and Economy;Henan Yisai Beef Co.;Ltd.;
..............page:173-176
Effects of Pectinase on Juice Yield in Psidium guajava
Liu Kai-dong;Li Hai-li;Yuan Chang-chun;Wang Yan;Zhou Xian-jiao;Chen Bao-jin;Life Science and Technology School;Lingnan Normal University;
Liu Kai-dong;Li Hai-li;Yuan Chang-chun;Wang Yan;Zhou Xian-jiao;Chen Bao-jin;Life Science and Technology School;Lingnan Normal University;
..............page:176-179
Study on Process Optimization for Ultrasonic-assisted of Barley Beer Saccharification by Response Surface
Wang Yang;Zhang Zhao-li;Weifang engineering vocational college;
Wang Yang;Zhang Zhao-li;Weifang engineering vocational college;
..............page:180-183
Study on Discrimination of Gum-injected, Water-injected Mutton Based on the LF-NMR Relaxometry Characteristics
Wang Sheng-wei;Mu Ying-chun;Zhao Xu;Yang Xu-hui;Wen Fei;Su Wei;College of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Southern Anal ysis and Test Center of Guizhou University;
Wang Sheng-wei;Mu Ying-chun;Zhao Xu;Yang Xu-hui;Wen Fei;Su Wei;College of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Southern Anal ysis and Test Center of Guizhou University;
..............page:184-188
Study on Processing Technology of Strawberry Leaves’ Tea
Wang Li-na;Zhuang Yan;Wang Bao-gang;Zhang Yun-tao;Wang Gui-xia;Chang Lin-lin;Institute of Forestry and Panology Beijing Academy of Agricultural and Forestry Sciences/Beijing Engineering Research Center for Strawberry;
Wang Li-na;Zhuang Yan;Wang Bao-gang;Zhang Yun-tao;Wang Gui-xia;Chang Lin-lin;Institute of Forestry and Panology Beijing Academy of Agricultural and Forestry Sciences/Beijing Engineering Research Center for Strawberry;
..............page:188-192
The Relationship between Water Distribution and Quality of Fish-flavored Shredded Lamb as Affected by Different Frying Temperature
Zhao Ju-yang;Yu Hai-long;Wang Xue;Liu Qian;Han Jian-chun;Kong Bao-hua;College of Food Science;Northeast Agricultural University;College of Applied Technology;Northeast Agricultural University;
Zhao Ju-yang;Yu Hai-long;Wang Xue;Liu Qian;Han Jian-chun;Kong Bao-hua;College of Food Science;Northeast Agricultural University;College of Applied Technology;Northeast Agricultural University;
..............page:193-198
The Application Research of Static Mixer in Potato Starch Saccharification
Xian Qiang;Li Hui;College of Biotechnology Pharmaceutical Engineering;Nanjing University of Technology;
Xian Qiang;Li Hui;College of Biotechnology Pharmaceutical Engineering;Nanjing University of Technology;
..............page:198-200
The Effect of Different Heat Treatments on the Quality of Walnut Kernel
Wang Pan;Fan Na;Liu Xiao-jiao;College of Biology Pharmacy and Food Engineering Shangluo University;
Wang Pan;Fan Na;Liu Xiao-jiao;College of Biology Pharmacy and Food Engineering Shangluo University;
..............page:201-203
The Development of Compound Maca Health Care Tea
Kou Can;Fan Dan-min;Wang Shi-hua;Mo Xin-chun;School of Life Sciences;Lijiang Teachers College;
Kou Can;Fan Dan-min;Wang Shi-hua;Mo Xin-chun;School of Life Sciences;Lijiang Teachers College;
..............page:204-206
Research on Clarification of Cane Mixed Juice by Coupling Technical of MSF-HGMS-activated Carbon
Huang Kai;Gao Jun-yong;Luo Ying-ji;He Hui-huan;Guangxi Vocational & Technical Institute of Industry;Guangzhou Sugarcane Industry Research Institute;Guangxi Agricultural Vocational College;
Huang Kai;Gao Jun-yong;Luo Ying-ji;He Hui-huan;Guangxi Vocational & Technical Institute of Industry;Guangzhou Sugarcane Industry Research Institute;Guangxi Agricultural Vocational College;
..............page:207-209
Extraction Process Optimization of Polyphenols in Collybia albuminosa
Ma Ya-ge;Ma Ya-ning;Zhang Xiao-juan;Yunnan University of Traditional Chinese Medicine;Shangqiu Entry-exit Inspection and Quarantine Bureau;
Ma Ya-ge;Ma Ya-ning;Zhang Xiao-juan;Yunnan University of Traditional Chinese Medicine;Shangqiu Entry-exit Inspection and Quarantine Bureau;
..............page:209-211
Purification of Total Triterpenes from the Leaves of Ziziphus jujuba Mil. Baill with Macroreticular Resin
Chen Peng;Sui Yue-hong;Liu Dan;Bai Hong-jin;College of Life Science;Tarim University;Key Laboratory of Protection & Utilization of Biological Resources in Tarim Basin of Xinjiang Production and Construction Corps;
Chen Peng;Sui Yue-hong;Liu Dan;Bai Hong-jin;College of Life Science;Tarim University;Key Laboratory of Protection & Utilization of Biological Resources in Tarim Basin of Xinjiang Production and Construction Corps;
..............page:212-215
Effect of GC-MS on Different Steaming Time on Nutrition and Flavor of Red Shrimp
Yuan Peng-xiang;Huo Jian-cong;Deng Shang-gui;Ying Xiao-guo;Li Yue-qin;College of Food and Medicine;Zhejiang Ocean University;
Yuan Peng-xiang;Huo Jian-cong;Deng Shang-gui;Ying Xiao-guo;Li Yue-qin;College of Food and Medicine;Zhejiang Ocean University;
..............page:215-219
Synthesis and Properties of Selenium Red Jujube Polysaccharides
Ding Hui-ping;Qin Shao-wei;Wu Li-ming;Chen Xin-ping;Lu Ya-ling;Ma Hong-kun;College of Life Sciences;Tarim University;
Ding Hui-ping;Qin Shao-wei;Wu Li-ming;Chen Xin-ping;Lu Ya-ling;Ma Hong-kun;College of Life Sciences;Tarim University;
..............page:220-225
Heating at High Temperature for a Long Tim e the Formation and Change of Edible Oil Trans-fatty Acids
Zhao Xin;Li Shan;Luo Shi-qi;School of Food Engineering;Wuchang Institute of Technology;School of Food Science and Engineering;Wuhan Polytechnic University;
Zhao Xin;Li Shan;Luo Shi-qi;School of Food Engineering;Wuchang Institute of Technology;School of Food Science and Engineering;Wuhan Polytechnic University;
..............page:225-227
Optimization on Medium of Immobilized Trichoderma viride for Cellulase
Xing Huan;Xu Wen-zong;Li Jie;Han Ying-Chun;Xu Yang-cang;College of Marine Scienceand Engineering;Tianjin University of Science & Technology;Tianjin Key Laboratory of Marine Resources and Chemistry;
Xing Huan;Xu Wen-zong;Li Jie;Han Ying-Chun;Xu Yang-cang;College of Marine Scienceand Engineering;Tianjin University of Science & Technology;Tianjin Key Laboratory of Marine Resources and Chemistry;
..............page:228-231
Selection of the Suitable Strains of Cheddar Cheese
Wang Xiao-ming;Cao Feng-bo;Liu Bin;Li Yuan-yuan;Yang Li-jie;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
Wang Xiao-ming;Cao Feng-bo;Liu Bin;Li Yuan-yuan;Yang Li-jie;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:231-234
Comparison of Antioxidant Effects of Insect Tea and Its Raw Tea of Kuding Tea
Zhao Xin;Li Gui-jie;Department of Biological and Chemical Engineering;Chongqing University of Education;
Zhao Xin;Li Gui-jie;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:235-238
Fuzzy-PID Switch Control for Tobacco Flavoring Feeding Process in Laboratory
Gao Yang;Zhao Sheng;Xu Shi-qiang;Xu Li-ping;Zhang Li-na;Jiang Zhi-cai;China Tobacco Zhejiang Industry Co.;Ltd.;
Gao Yang;Zhao Sheng;Xu Shi-qiang;Xu Li-ping;Zhang Li-na;Jiang Zhi-cai;China Tobacco Zhejiang Industry Co.;Ltd.;
..............page:238-241
Research Progress of Application and Chemical Components of Cyprus esculents L
Yu Hong;Jing Si-qun;College of Life Science and Technology;Xinjiang University;
Yu Hong;Jing Si-qun;College of Life Science and Technology;Xinjiang University;
..............page:242-245
Research on New Technology of Food Processing and Products Development in Whole Grain Brown Rice
Lu Huang-hua;Ding Yu-qin;Zeng Duan-hui;Mao Hai-feng;Hu Yuan-bin;Hunan Provincial Cereals and Oils Scientifi c Research & Design Institute;Central South University of Forestry and Technology College of Food Science and Engineering;
Lu Huang-hua;Ding Yu-qin;Zeng Duan-hui;Mao Hai-feng;Hu Yuan-bin;Hunan Provincial Cereals and Oils Scientifi c Research & Design Institute;Central South University of Forestry and Technology College of Food Science and Engineering;
..............page:246-250
Application of Cluster Analysis in Identification of Spirit about Quality and Flavor
Peng Zu-cheng;Pan Chun-yue;Sichuan University of Science & Engineering;
Peng Zu-cheng;Pan Chun-yue;Sichuan University of Science & Engineering;
..............page:250-252
Recent Advances in Storage Technology of Blueberries
Chu Wen-jing;Gao Hai-yan;Chen Hang-jun;Yang Shuai;Fang Xiang-jun;Food Science Institute;Zhejiang Academy of Agricultural Science;College of Life and Environmental Sciences;Huangshan University;College of Food Science and Technology;Nanjing Agricultural University;
Chu Wen-jing;Gao Hai-yan;Chen Hang-jun;Yang Shuai;Fang Xiang-jun;Food Science Institute;Zhejiang Academy of Agricultural Science;College of Life and Environmental Sciences;Huangshan University;College of Food Science and Technology;Nanjing Agricultural University;
..............page:253-259
The Application of Ceramic Membrane in Clarifying and Removing Bacteria on Fruit & Vegetable Juice
Li Wen;Lu Hai-qin;Liu Gui-yun;Huang Pin;Li Kai;Light Industry and Food Engineering College of Guangxi University;Engineering Center for Sugarcane and Guangxi University;
Li Wen;Lu Hai-qin;Liu Gui-yun;Huang Pin;Li Kai;Light Industry and Food Engineering College of Guangxi University;Engineering Center for Sugarcane and Guangxi University;
..............page:259-262
Correlation between Smoking Flavor Characteristics and Packing Characteristics
Shi Feng-xue;Zou Juan;Tao Ying;Feng Hong-tao;Li Yong-yu;Wang Hai-juan;R&D Center;China Tobacco Yunnan Industrial Co.;Ltd.;
Shi Feng-xue;Zou Juan;Tao Ying;Feng Hong-tao;Li Yong-yu;Wang Hai-juan;R&D Center;China Tobacco Yunnan Industrial Co.;Ltd.;
..............page:263-266
Curriculum Reform of Nutrition and Food Hygiene on the Basis of Position Requirements
Zhang Jia-yan;Xiong Jian-wen;Lushan College of Guangxi University of Technology;
Zhang Jia-yan;Xiong Jian-wen;Lushan College of Guangxi University of Technology;
..............page:266-268
Research on the Rapid Determination of Vitamin B12 in Foods for Infants by the Microbiological Microtiter Plate Test
Wang Ying;Yuan Chen-gang;Xie Xiao-jue;Gu Ming;Han Wei;Shanghai Entry-exit Inspection and Quarantine Bureau;
Wang Ying;Yuan Chen-gang;Xie Xiao-jue;Gu Ming;Han Wei;Shanghai Entry-exit Inspection and Quarantine Bureau;
..............page:269-272
The Determination of Chloramphenicol Residues in Aquatic Products by the ELISA
Qi Ning-li;Zhou Hui-ling;Li Tao;Yang Chun-liang;Agriculture Products Processing Research Institute;CATAS/Center for Food Quality Supervision & Testing Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment on Agro-products Processing;Ministry of Agriculture;
Qi Ning-li;Zhou Hui-ling;Li Tao;Yang Chun-liang;Agriculture Products Processing Research Institute;CATAS/Center for Food Quality Supervision & Testing Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment on Agro-products Processing;Ministry of Agriculture;
..............page:273-275
Determination of Ammonia in Cigarette Using Optimized Ion Chromatography Method
Li Wei-qing;Zhang Feng;Zhang Yuan;Yuan Fei;Ai Xiao-yong;Chinese Academy of Inspection and Quarantine;China Medical University;Huazhong Agricultural University;
Li Wei-qing;Zhang Feng;Zhang Yuan;Yuan Fei;Ai Xiao-yong;Chinese Academy of Inspection and Quarantine;China Medical University;Huazhong Agricultural University;
..............page:276-278
..............page:278
Analysis and Evaluation of Nutritional Components in Edible Part of Chlamys nobilis
Ren Hong;Huang Hai;Yang Ning;Wu Da-pan;Yang Rui;Zhang Xin;Sanya Science and Technology Academy for Crop Winter Multiplication;Sanya Yiyuan Breeding Co.;Ltd.;
Ren Hong;Huang Hai;Yang Ning;Wu Da-pan;Yang Rui;Zhang Xin;Sanya Science and Technology Academy for Crop Winter Multiplication;Sanya Yiyuan Breeding Co.;Ltd.;
..............page:279-282
Development of Quantum Dot by Double Labeling PCR Products for Detection of Vibrio parahemolyticus
Xu Hai-bo;Wei Hua;Wang Bao-gui;Research Institute of Exercise and Health Science;Tianjin University of Sport;Jiangxi-OAI Joint Research Institute;Nanchang University;
Xu Hai-bo;Wei Hua;Wang Bao-gui;Research Institute of Exercise and Health Science;Tianjin University of Sport;Jiangxi-OAI Joint Research Institute;Nanchang University;
..............page:283-287
Simultaneous Determination of Fungicides and Preservatives in Cereal Foods by Ultra Performance Liquid Chroma tography
Xiao Li-qun;Guangdong Technology Center of Work Safety;
Xiao Li-qun;Guangdong Technology Center of Work Safety;
..............page:288-290
Determination of Nitrite, Nitrate and Thiocyanate Ions in Fermentation Dairy by Ion Chromatography Using a Direct Conductivity Detection
Li Hong-min;Chen Xia;Liu Chang-yong;Luo Xiao-ling;Zhao Shuang;Wang Jing;Analysis and Testing Center;Xinjiang Academy of Agriculture and Reclamation Science;Supervision and Testing Center Food Quality;Ministry of Agriculture;
Li Hong-min;Chen Xia;Liu Chang-yong;Luo Xiao-ling;Zhao Shuang;Wang Jing;Analysis and Testing Center;Xinjiang Academy of Agriculture and Reclamation Science;Supervision and Testing Center Food Quality;Ministry of Agriculture;
..............page:291-294
Survey of Saturated and Trans Fatty Acids in Fried Food
Zhang Ming-xia;Pang Jian-guang;Xue Zhan-yong;Hebei University of Engineering;
Zhang Ming-xia;Pang Jian-guang;Xue Zhan-yong;Hebei University of Engineering;
..............page:294-296
..............page:296