The Food Industry 2016 Issue 5 Changes in Components during Germination of Black Soybean

Changes in Components during Germination of Black Soybean
Bao Hui-mei;Jiangsu Food Vocational Technical College of Engineering Food Nutrition;

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

Studies on the Effect of Additives on Bread Quality and Its Anti-aging Properties
Li Hong;Sun Dong-xian;Chen Rui-xu;Li Ying-ying;Huai Yu;Shen Rui-ling;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;Henan Newbestway Food Technology Co.;Ltd.;

..............page:5-8

Synthesis and Characterization of Zinc Oxide Nanoparticles Using Sucrose Esters
Deng Li-gao;Liao Wen-min;Li Jian-bin;Wei Qiao-yan;College of Light Industry and Food Engineering;Guangxi University;

..............page:9-11

The Effects of Storage Temperature on Color Stability of Small Packagetomato Sauce
Qin Jie;Chen Long;Chen Guo-gang;Wang Chen-qiang;Li Zhen-ci;Jiang Ying;Food College;Shihezi University;Technology Center;Xinjiang Guannong Fruit & Antler Group Co.;Ltd;

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

Study on the Optimization and Controlling Freezing-point of Blended Freezing-point Regulator of Fresh Chilled Chicken Breast
Bai Yan-hong;Niu Yuan-wen;Zhang Xiang-sheng;Zhao Dian-bo;Zhang Hua;Li Jun-guang;School of Food and Bioengineering;Zhengzhou University of Light Industry;Henan Dayoo Group;

..............page:16-19

Extraction of Polysaccharide from Mellea armillaria Sporophore and Its Antioxidation Research
Bian Rui-ling;School of Food and Medicine Baotou Light Industry Vocational Technical College;

..............page:20-22

Study on Changes in Physicochemical Indicators of Wild Kiwifruit Wine during Fermentation
Li Xing-chen;Wen Jing;Tang Min;Xing Ya-ge;Ma Li;Wu Yan-ting;Food and Bioengineering College;Xihua University;

..............page:23-25

Formulation Optimization of Ixeris sonchifolia Beverage by Response Surface Methodology
Chang Li-min;Wang Li-jiang;School of Food Technology;Jilin Agriculture Science and Technology College;

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

Process Technology Research of Using Kefir Grains to Produce Fermented Milk Beverage
Cao Kai;Xing Jun;Pu Yan;Zhang Rui;College of Life Science;Xinjiang Normal University;Life Science and Technology College;Xinjiang University;

..............page:30-35

Optimization of Huangguan Pear Vinegar Fermentation Condition by Response Surface Methodology
Hao Yao;Li Wen;Cheng Meng;Zhang Xiao-feng;Wang Tao;School of Food Engineering;Xuzhou Institute of Technology;

..............page:35-41

Extraction of Polyphenol from Elaeagnus angustifolia L. Peel and Its Application in Cigarette
Gao Yang;Zhang Jun-song;China Tobacco Zhejiang Industrial Co.;Ltd.;College of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:42-47

Effects of Different Clarifiers on Clarification and Stability of Low-alcohol Coconut Wine
Gui Qing;Wang Hui;Deng Fu-ming;Coconut Research Institute;Chinese Academy of Tropical Agricultural Sciences;Hainan Research Center for Engineering Technology of Coconut Further Processing;

..............page:47-49

Production of Sports Beverage of Ganoderma lucidum and Lycium ruthenicum Murr
Sun Li-qin;Xinyang College of Agriculture and Foresorty;

..............page:50-53

Drying Experimental Study of Apple Slices Based on the Analysis of the Energy Consumption
Dong Ji-xian;Li Jing;Yuan Yue-jin;Wang Bo;Liu Xin;College of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;Shaanxi Research Institute of Agricultural Products Processing Technology;

..............page:53-57

Study on the Formula and Stability of Roxburgh Rose Collagen Beverage
Qi Zheng-fang;Cai Jin-teng;Zhang Rong-rong;CALRC Bio-pharmaceutical Technology Co.;Ltd.;

..............page:58-61

Study on the Endogenous Enzyme and Antioxidant Capacity of Garlic in the Maillard Reaction Process
Wang Wei-dong;Sun Yue-e;Song Chen;Dong Yan-hua;Jiangsu Key Laboratory of Food Resource Development and Quality Safety;Xuzhou Institute of Technology;College of Food Engineering;Xuzhou Institute of Technology;

..............page:61-64

Preparation Process of Coatings Based on Scale Antioxidant Peptides and Sodium Alginate
Liu Yong;Xie Shu-fen;School of Chemical and Engineering;Zhaoqing University;

..............page:65-67

Study on Extraction of Flavonoids from Solanum muricatum Leaf by Ultrasonic
Wang Shun-xin;Mou De-hua;Wang Xiao-wei;Hebei Women’s Vocational College;College of Biological Engineering;Hebei Technology University;

..............page:68-70

Dephosphorization of Phytic Acid in Soybean Meal by Using Aspergillus niger Phytase
Wang Tao;Li Wen;Dong Yu-wei;Gao Ming-xia;Li Tong-xiang;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;Xuzhou Institute of Technology;

..............page:70-74

Preparation of Protein Peptide from Gallus demesticus Brosson Bone with Complex Enzyme by Response Surface Methodology
Zhang Guo-liang;Guangxi Vocational College of Technology and Business;

..............page:75-78

Based on Response Surface Analysis of Brown Rice Enriches γ-Aminobutyric Acid Research
Kang Wen-han;Tian Hong-lei;Cheng Wei-dong;Zhan Ping;Wang Jun;Wu Qiang;College of Food;Shihezi University;Shihezi Hexu Company;

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

Optimization of the Polypeptide Extract from Buffalo Milk Cheese
Nong Hao-ru;Yang Pan;Li Ling;Huang Li;Tang Yan;Zeng Qing-kun;Guangxi Buffalo Research Institute;Chinese Academy of Agricultural Sciences;

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

Optimization of Demulsification of Perilla Seed Emulsion by Freeze- thaw Treatment
Cheng Xue;Zhang Xiu-ling;Liu Zhen-yu;Shi Hang;Zhao Li;Li Zhi;College of Food Science;Northeast Agricultural University;

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

Optimization of Enzymatic Preparation of Antioxidant Peptides from Wheat Germ Albumin by Response Surface Methodology
Liu Yong-xiang;Zhang Yi-jing;Chen Si-yuan;Zhou Jian-xin;Shen Xin-chun;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing;Nanjing University of Finance and Economics;

..............page:88-93

ao zhou yan jiu ren yuan : hai zi chi de xian geng yi fa pang

..............page:93

Study the Extraction of Xyol-oligosaccharides from Distiller’s Grains of Liquor
Zhao Xing-xiu;He Yi-guo;Zhao Chang-qing;Zhang Jing;Zou Wei;Fang Chun-yu;Sichuan University of Science and Engineering;

..............page:94-97

Research on the Pocess of Clarification and Decolorization by Nanometer CaCO₃ for Remelt Syrup of Brown Granulated Sugar
Feng Shu-juan;Li Li-jun;Xia Zhao-bo;Cheng Hao;Li Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;

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

Xylitol Production from Corncob Hemicellulosic Hydrolysate by Electrolysis Reduction
Pang Jian-guang;Jin Yu-mei;Zhang Ming-xia;School of Architecture;Hebei University of Engineering;Animal Husbandry and Fisher Biotechnology Center of Handan;School of Science;Hebei University of Engineering;

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

Effects of Oven Drying Temperature and Time on Moisture Content Determination in Cut Tobacco
Zheng Song-jin;Duan Hai-tao;Ren Zhi-qiang;Zhang Xiao-jing;Liu Yu-bin;Liu Bai-song;Technology Center of China Tobacco Hebei Industrial Co.;Ltd.;

..............page:104-109

Optimization of Hot Filling Techniques for the Plastic Bucketed Rice Wine by the Rinsing-filling-screw Capping Machine
Gao Yan-xiu;Liu Jie;Fu Qin-feng;Dai Lin-sheng;Jiang Qi-hai;Ningbo Ala Rice Wine Co.;Ltd.;

..............page:110-112

Research on the Freeze-drying Technology of Yogurt Powder
Lin Yan-yun;Ye Nan-Hui;Lin You-xia;Fuzhou University Zhicheng College;College of Biological Science and Engineering Fuzhou University;

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

The Effect of Short-wave Ultraviolet Irradiation on Shelf-life Quality and Enzymatic Activity of Potato during the Late Dormancy Stage
Diao Xiao-qin;Guan Hai-ning;Wei Ya-dong;College of Food and Pharmaceutical Engineering;Suihua University;

..............page:116-118

Preparation and Free Radical Scavenging Activity of Lophius litulon Skin Collagen Peptides
Shao Hong-hong;Zhou Xiu-jin;Xiang Xing-wei;Zhang Jing;Fu Mi-ni;Zhoushan Entry-exit Inspection and Quarantine Bureau;

..............page:119-124

Inhibition of α-Cyclodextrin on α-Galactosidase
Yao Di;Zou Wei;Chen Xuan;Sun Wei;Li Fang;Shen Wang-yang;College of Food and Science Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;

..............page:124-127

Ultrasonic Extraction of Procyanidin from Black Glutinous Maize by Response Surface
Liu Xiao-na;Kang Jian;Zhao Jun-ling;College of Life Science and Technology;Xinjiang University;Tacheng Pengkun Cron Food limited Company;

..............page:128-131

Study on Extraction of Pepsin-soluble Collagens from Silver Carp Skin
Huang Ai-ni;Wang Hai-bo;Li Li;Hu Xiao-hong;He Wei;Lin Hong;College of Food Engineering;Wuchang Institute of Technology;College of Chemical and Environmental Engineering;Wuhan Polytechnic University;

..............page:131-136

Research of Purple Sweet Potato-milk Cheese
Dang Mei-zhu;Shen Xiao-lin;Fu Li;Ping Ze-yu;Zhang Kai-xuan;Hu Dian-chang;Henan University of Animal Husbandry and Economy;

..............page:137-141

Development of Yacon and Tremella Beverage
Meng Xiu-mei;Li Ming-hua;Zhang Lan;Sun Yan;Jiangsu Food and Pharmaceutical Science College;Jiangsu Engineering Research and Department Center for Food Processing;

..............page:141-144

Effect of Different Pre-treatment on the Quality of Frozen Strawberry
Zhang Yan-qi;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;

..............page:145-150

Study on Process Optimization Technology of Pineapple Juice
Kang Xiao-ning;Ji Jian-bang;Li Liang;Fu Chuan-xian;Institute of Processing & Design of Agro Products;Hainan Academy of Agricultural Sciences;

..............page:150-154

Effect of Metal Ions on the Stability of Red Pigment of Jujube Peel
Li Wan-tao;Shao Pei-lan;He Xiao-guang;Zhou Hua-pei;Guo Xiao-dan;College of Agronomy;Ningxia University;

..............page:155-158

Study on Optimizing Conditions for Brewing Technology of Korla Pear Vinegar Using Response Surface Methodology
Liu Wen-yu;Ou Ting-ting;Wei Chang-qing;Shan Chun-hui;Xinjiang Shihezi Vocational Technical College;College of Food;Shihezi University;

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

Study on the Extraction Conditions of Flavonoids from Ginkgo biloba Callus by Intermittent Microwave Treatment
Deng Xiang-yi;Lin Li-chun;Li Yan-ling;Xiong Su-shu;Luo Yun-tao;Zhou Zhu-qing;College of Food & Life Science and Technology;Wuhan Institute of Design and Sciences;College of Life Science and Technology;Huazhong Agricultural University;

..............page:162-165

The Study of Optimal Technology for Pea Starch and Protein Combined-production Process
Zhang Yan-peng;Cao Yang;Zhuang Kun;Ding Wen-ping;College of Food Science and Engineering;Wuhan Polytechnic University;

..............page:165-168

Optimization of the Extraction Technique of Termitomyces eurrhizus
Wu Su-rui;Yan Ming;Zhang Xin;You Jin-kun;Gao Guan-shi;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;

..............page:169-172

Optimization on Production Process of Fagopyrum esculentum Rice Wine by Enzymic Method
Sheng Mei-yi;College of Chemistry and Chemical Engineering;Shaoxing Univercity;

..............page:172-174

Effects of Preservatives on Shelf Life of Cooked Meat Products
Wang Ming;Lei Ji;Li Tie-zhi;Food and Bioengineering College;Xihua University;

..............page:175-178

zhe da xue zhe yan fa xin cai liao ke guo lv jiang jie bao he zhi fang suan

..............page:178

Influence of Metal Ions on Phospholipid Condensed Matter of Hydration Degumming
Zhang Zhao-wei;Li Jun;Du Hua-nan;Li Zhong-bin;Wang Wen-hua;Yu Dian-yu;Sanhe Hopefull Biotechnology Co.;Ltd.;Technology Research Center of Edible Vegetable Oil Processing Engineering in Hebei Province;School of Food Science;Northeast Agricultural University;

..............page:179-182

Effect of Chlorpyrifos Residue by Frozen Processing in Lotus Root
Gu Bei-bei;Lu Jing-ye;Lu Wei;Liu Jing;Jiangsu Agri-animal Husbandry Vocational College;Taizhou Entry-exit Inspection and Quarantine Bureau;

..............page:182-184

Development of a Dual Real-Time PCR for the Rapid Detection of Campylobacter jejuni
Li Dan-dan;Xu Yi-gang;Wang Yu;Qiu Suo-ping;Gao Hui-jiang;Gao Shen-yang;Technical Center of Hainan Entry-exit Inspection and Quarantine Bureau;Technical Center of Heilongjiang Entry-exit Inspection and Quarantine Bureau;Technical Center of Chongqing Entry-exit Inspection and Quarantine Bure;Conghua Entry-exit Inspection and Quarantine Bureau;Laboratory of Bovine Genetics and Breeding;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Department of Animal Husbandry and Veterinary Medicine;Liaoning Medical University;

..............page:185-187

Study on the Prediction of Quality and Safety for Raw Milk Based on Time-series Decomposition
Dong Xiao;Bai Bao-guang;School of Management;Inner Mongolia University of Technology;School of International Business;Inner Mongolia University of Technology;

..............page:188-191

Application of Linear Scale Method for the Sensory Evaluation of Mushroom Paste
Zhang Hong-ya;Zhang Wen;Zhou Ya-nan;Bai Yun;Chen Xin-yu;Li Zhi-jiang;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:192-194

Rheological Properties of Cross-linked Mechanical Activation Starch
Zhang Zheng-mao;Li Ji-liang;College of Life Science and Technology;Hubei Key Laboratory of Quality Control of Characistic Fruits and Vegetables;Hubei Engineering University;Research Centre of Xiaogan Shuanglushuang Beverages;

..............page:194-197

Stepwise Enzymatic Hydrolysis of Low-value Shrimp with Two Combined Enzyme Preparations
Li Jing;Deng Mao-cheng;Wang Yao;Liu Jia-jun;Lu Zhi-hong;Guangdong Industry Technical College;Guangzhou Elite Flavor Bioengineering Co.;Ltd.;

..............page:198-201

Study on the Effects of Soybean Protein Isolate, Complex Gum and Denaturated Starch on Quality of Red Sausage
Sun Fang-da;Zhao Ju-yang;Li Yuan-yuan;Kai Han;Kong Bao-hua;Northeast Agricultural University;College of Food;

..............page:201-205

Germicidal Efficacy of Chlorine Dioxide to Foodborne Pathogenic Bacteria in Foods
Gao Fei;China Food and Drug Research Institute;

..............page:206-209

Antioxidants Increase the Yield of Yellow Pigment on Solid-state Fermentation by Monascus
Jia Shi-chen;Zhao Shu-xin;Key Laboratory of Industrial Microbiology;School of Biotechnology Engineering;Tianjin University of Science and Technology;

..............page:210-213

Study on Preparation of Oligosaccharide from Sweet Potato Pomace by Biological Fermentation
Pang Lin-jiang;Wang Jing-yi;Li Yan;Wang Yun-xiang;Cheng Ji-yu;Lu Xing-hua;School of Agricultural and Food Science;Zhejiang A & F University;School of Jiyang;Zhejiang A & F University;

..............page:214-217

Design of Optimization and Improvement of the Control System in Food Production Line
Xu Min;Zhao Lin-lin;Yao Nian-chun;Mechanical Electronics and Information Engineering College of Jiangsu Polytechnic of Finance and Economics;Mechanical and Electronic Engineering Department of Institute of Nanjing Forestry University;

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

nv xing duo she qu xian wei zhi ke fang ru xian ai

..............page:221

zhuan jia jian yi : shou shen guan zhu zui bu jin yao kong zhi chi shi me , huan de zhu yi shi me shi hou chi

..............page:221

Design of Device for Reduction of Sulfur Dioxide Content in Konjac Powder
Gong Fa-yong;Xichang College;

..............page:222-223

Structure Design and PID Control for a Horizontal Roller Type Softening Boiler
Zhang Jun-yong;Shaanxi Institute of Technology;

..............page:224-226

Application of LF-NMR Technology in Meat and Meat Products Research
Yang Liu;Zhang Yi;Wang Lei;Chen Yu-fei;Li Bing-feng;Department of Food Engineering;Jilin Business and Technology College;

..............page:226-228

The Safety Evaluation on the Genetically Modified Food
Zhang Zhen-xia;Inner Mongolia University of Finance and Economics;

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

Exploration of Research-based Teaching Method in Food Analysis Experimental Course
Li Xiu-xia;Zhu Dan-shi;Sun Xie-jun;Lü Yan-fang;Liu Xue-fei;College of Food Science and Technology;Bohai University;

..............page:232-235

Research Progress on the Recovery of Chitin by Biological Method
Li Xiu-xiu;College of Chemical Engineering;Qingdao University of Science and Technology;

..............page:236-238

Characterization and Application of Konjac Glucomannan in Food Industry
Wei En-hui;Wu Ji-hong;Liu Bing;Ni Yuan-ying;College of Food Science and Nutritional Engineering;China Agriculture University;National Engineering Research Centre for Fruits and Vegetables Processing;

..............page:239-242

Research Progress in Extraction Technology and Detection Method of Lignans
Peng Yu;Li Mo;Liu Bing;Zhang Yan-qi;Liu Bin;Ni Yuan-ying;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:242-245

The Research Progress of Children Nutrition in China Rural Areas
Fang Chang-fang;Pingyu County Kindergarten;

..............page:246-250

The Applicaiton of Sodium Alginate in the Immobilization of Amylases
Wu Xiao-nan;Wen Shou-dong;Liu Tao;Department of Chemical Engineering;Chengde Petroleum College;

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

Progress on Technology of Dehull and Removal of Endocarp in Citrus Pulp Beverage Processing
Yin Jin-hui;Wu Fei-fei;Zhao Liang-zhong;Li Hua-qiang;Chang Lun-feng;Xie Le;Department of Biological and Chemical Engineering;Shaoyang University;Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province;Shaoyang University;Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing;

..............page:254-256

Discuss the Studying Process and Prospect of Amaranth Grain in Food Industry Briefly
Xue Li-zhi;Shanghai Food Technology School;

..............page:257-260

Reform and Study on Practice Teaching of Food Major in Applied Undergraduate Universities
Wang Qiang;Wang Rui;Li Gui-jie;Zhou Ya-lin;Xiong Zheng-wei;Zhao Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:260-262

Application Research Progress of High Hydro-static Pressure in Prepared Foods
Liu Bing;Wu Ji-hong;Yang Yang;Wei En-hui;Ni Yuan-ying;College of Food Science and Nutritional Engineering;China Agriculture University;National Engineering Research Centre for Fruits and Vegetables Processing;Cloud Live Technology Group Co.;Ltd.;

..............page:263-266

The Studies on the Buckwheat Food Process
Wang Yan-li;Institute of Chifeng;

..............page:267-269

Improvement of the Enzyme Hydrolysis for Starch Determination in Food
Tang Lu;Guo Jia;Xiong He;Wang Wei-jia;Xue Yong-ping;Department of Chemical and Material;College of Post and Telecommunications of Wuhan Institute of Technology;School of Chemical Engineering & Pharmay;Wuhan Institute of Technology;Laboratory of Physics and Chemistry;Department of Agricultural and Food;SGS-CSTC Standards Technical Services Co.;Ltd. Wuhan Branch;

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

Determination of Monosaccharides in Cassava by HPLC-ELSD
Wu Xiao-peng;Li Jiu-hui;Tang Jia;Yi Xiao-ping;Institute of Tropical Bioscience and Biotechnology;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Biology and Genetic Resources of Tropical Crops;Ministry of Agriculture;P. R.;

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

Identification of Plastic Feeding Bottles with Fourier Transform Infrared Spectroscopy(ATR)
Sun Lin-lin;Zhang Lei;Chi Xiao-hong;Liu Hong-lei;Ye Kun;Yantai Institute for Quality Supervision & Inspection of Product;National Center of Quality Supervision and Inspection for Automobile Fittings of China;Yantai City Zhifu District Station for Quality Inspection of Construction;

..............page:276-278

Determination of Four Industrial Basic Dyes in Foods by UPLC-MS/MS
Li Yi-yun;Fu Qiang;Cai Da-chuan;Zheng Jia-gai;Lin Qin-heng;Guangdong Provincial Public Laboratory of Analysis and Testing Technology;China National Analytical Center;

..............page:278-282

LC-MS Determination of Organic Acids in Fruits and Vegetables
Liu Xiao-xue;Zhang Hua;Zhang Zhi-feng;Wang Xue-fei;East University of Heilongjiang;Harbin Institute of Technology;

..............page:283-287

Study on the Instant of the Instant Green Tea and Analysis of Aroma Components
Song Xiao-ning;Li Zhen;Zhao Jun;Li Yu-feng;Xihua University;

..............page:287-291

xin yan jiu : ting zi ji ju jiao shi wu de sheng yin you zhu yu jian fei

..............page:291

Analysis of the Volatile Metabolites of Fresh Milk Contaminated by Escherichia coli Based on HS-SPME/GC-MS
Zhou Chao;Ren Jia-li;Zhou Yu-ting;Huang Jiang;Ma Li-na;Faculty of Food Science and Engineering;Central South University of Forestry and Technology;

..............page:292-295

Study on the Content of IMP of Breeding Pork by HPLC
Wang Wei;Li Xiang;Gong Jian-jun;Liu Shi-yao;Zheng Zi-li;Yin Chao-qun;Sichuan Provincial Key Laboratory of Meat Processing;Sichuan Animal Science Academy;

..............page:295-298