Is Fat Taste the Sixth Basic Taste?
WANG Xingguo;GAO Pan;School of Food Science and Technology;Jiangnan University;

..............page:1-11

Safety Risk of Heavy Metal Pollution and Its Control of Rice
WANG Weiping;LI Ni;National Key Laboratory of Hybrid Rice/Hunan Hybrid Rice Research Center;Southern Regional Collaborative Innovation Center for Grain and Oil Crops;

..............page:12-20

Quality Safety Risk and Its Control of Barley and Barley Products
ZHANG Min;ZHAO Bing;LIANG Shan;Beijing Advanced Innovation Center for Food Nutrition and Human Health/Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;

..............page:21-25+32

Optimization of Hydrolysis Conditions for Antioxidative Peptides from Spirulina Using Alcalase
MA Yanfang;LI Yuyang;LIU Jinlong;ZHENG Minggang;SUN Zhongtao;College of Life Science;Shandong Agricultural University;Key Lab of Marine Bioactive Substance and Modern Analytical Technique;

..............page:26-32

Function Properties and Nutrition Value of Grass Carp Peptides
CHEN Lili;BAI Chunqing;YUAN Meilan;ZHAO Li;MAO Jie;College of Life Science;Jiangxi Science and Technology Normal University/Jiangxi Province Key Laboratory for Bioprocess Processing /National R&D Branch Center for Freshwater Fish Processing;

..............page:33-42

Effect of Four Kind of Medium on Monascus M1 with Monacolin K Production and Real-time Quantitative Analysis
LIN Lin;LI Zhenjing;CHEN Mianhua;GAO Yajuan;WU Huijia;WANG Changlu;College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;

..............page:43-47

Optimizing Preparation Conditions of Cross-linked Acid-stable Xylanase Aggregates
WU Chunling;LI Fan;MA Chao;YUAN Yue;FAN Guangsen;LI Xiuting;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Advanced Innovation Center for Food Nutrition and Human Health;

..............page:48-54

Diversity of Endophytic Bacteria in Beijing High-quality Hybrid Maize(Zea mays L.) Seed
LI Nannan;LIU Yang;ZHAO Ran;WANG Ronghuan;XIAO Ming;ZHAO Jiuran;CHENG Chi;College of Life and Environmental Sciences;Shanghai Normal University;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;Maize Research Center;Beijing Academy of Agriculture and Forestry Sciences;

..............page:55-63

Effects of Filling Nitrogen in Vacuum Combined with Heat Treatment on Browning of Fresh-Cut Agaricus bisporus Under Cold Storage
LI Shunfeng;LI Jing;WANG Anjian;TIAN Guangrui;WANG Jiaqi;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;

..............page:64-69

Ultra-high Pressure Processing Could Be Used to Alter Properties of Emulsion-type Sausages with Reduced-fat
YANG Huijuan;XU Xinglian;ZHOU Guanghong;Key Laboratory of Meat Processing and Quality Control of Ministry of Education;Nanjing Agricultural University;

..............page:70-77

Study on Preparation and Formulation of Pomegranate Fruit Powder Compound Solid Beverage
XUE Shao;XUE Jiayi;REN Caixia;LI Jianke;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:78-83+88

Effect of Rolling Pressure on Quality of Wheat Noodles
TAO Chunsheng;WANG Kejian;CHEN Cunshe;School of Materials Science and Mechanical Engineering;Beijing Technology and Business University;School of Mechanical and Electrical Engineering;Beijing University of Chemical Technology;School of Food and Chemical Engineering;Beijing Technology and Business University;

..............page:84-88

Research of Topic Detection Method for Food Safety Surveillance
FENG Zhenhai;LIU Hongzhi;School of Computer Science and Information Engineering;Beijing Technology and Business University;

..............page:89-94

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

..............page:95