Review on Exposure Level of Nonylphenol in Food and Related Biological Toxicity Profile
XIE Ming-yong;LIU Xiao-zhen;CHEN Yang-jie;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:1-7

Safety Assessment of Genetically Modified Fruits and Vegetables Foods
FU Da-qi;LUO Yun-bo;College of Food Science and Nutritional Engineering;China Agricultural University;

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

Safety Problems and Countermeasures of Fresh-cut Fruits and Vegetables during Processing and Consumption
JIANG Ai-li;HU Wen-zhong;College of Life Science;Dalian Nationalities University;

..............page:12-16

Safety Issues and Countermeasures of Fruits and Vegetables in Processing and Import and Export Existing Process
DING Zhan-sheng;FAN Liu-ping;School of Food Science and Technology;Jiangnan University;

..............page:17-21

Study on Quality Characteristics of Modified Corn Flour Noodle
JIANG Nan;XIU Lin;LIU Jing-sheng;College of Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory of the Wheat-corn Deep Processing;

..............page:22-26

Development of Highland Barley Powder Extrusion Gelatinization
SUN Zhi-jian;ZHANG Min;LIU Ming;TAN Bin;YIN Dong;GAO Le;SUN Fei-fei;Food College;Northeast Agricultural University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Academy of State Administration of Grain;

..............page:27-33

Effect of Secondary Distillation on Antimicrobial and Antioxidant Activities of Bamboo Vinegar
AN Lin;ZHANG Yan;CUI Yu;WANG You-sheng;School of Food and Chemical Engineering/Beijing Key Laboratory of Food Flavor Chemistry/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Jiangyin China Grand Biotechnology Co. Ltd.;

..............page:34-39

Study on Odorants in Subcutaneous Fat of Jinhua Ham by SAFE and SDE Methods
LIU Xiao-sheng;LIU Jian-bin;LIU Meng-ya;HE Cong-cong;YANG Zheng-mao;SONG Huan-lu;Laboratory of Molecular Sensory Science;Beijing Technology and Business University;

..............page:40-46

Research Process on Quality Assessment Methods of Green Tea
CAO Xue-li;SONG Sha-sha;LONG Li-mei;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry;Beijing Technology and Business University;

..............page:47-52

Study on Water Evaporation of Ultrasonic Vacuum Freeze Drying Yogurt
YANG Ju-fang;ZHOU Zheng;WU Hao;Zha Meng-yin;CHEN Cun-she;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry;Beijing Technology and Business University;

..............page:53-58

Study on Ultrasonic Assisted Water Extraction of Tea Saponin and Applications of its Solution
QI Xiao-yang;ZHANG Song-pei;School of Food and Chemical Engineering;Beijing Technology and Business University;

..............page:59-64

Determination of Sulfite in Foods Based on Luminol Chemiluminescence
WANG Jian-qing;XU Li-hong;ZHANG Yu;WANG Wei;HU Qi;Institute of Quality and Standard for Agro-Products;Zhejiang Academy of Agricultural Sciences;

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

Research on Establishment of Food Safety Evaluation Model Based on Neural Network
CAI Qiang;WANG Jun-jun;LI Hai-sheng;MAO Dian-hui;School of Computer Science and Information Engineering;Beijing Technology and Business University;

..............page:69-77

Study on Food Safety Surveillance System in China
ZHANG Yun-xiao;LIU Hong-zhi;College of Computer and Information Engineering;Beijing Technology and Business University;

..............page:77-82

shi pin ke xue ji shu xue bao zheng gao jian ze

..............page:83