Enzymatic Extraction of Anthraquinones Antibiotic Substances in Aloe
LI Qi;LIU Chao;ZHANG Yang-yang;Jilin Agricultural Science and Technology College;

..............page:1-3+6

Storage and Preservation of Zhaoqing’s Radix Pueraria Technology
CHEN Bo-tao;LU Jian-xian;ZHANG You-sheng;Guangzhou Fengxing Dairy Co.;Ltd.;Zhaoqing Supply and Marketing Cooperatives;The Sericulture & Farm Produce Processing Research Institute;Guangdong Academy of Agriculture Science;

..............page:4-6

Application of Sodium Alginate and Calcium Salt in Low-temperature Sausage
FAN Su-qin;ZHANG Juan-juan;CHEN Xin-bing;WANG Xiao-mei;WANG Chun-xia;DONG Xue;LIU Hai-yan;XIE Su-hua;Qingdao Bright Moon Seaweed Group Co.;Ltd.;

..............page:7-9+13

Effects of Dolichos lablab L.Flour on the Rheological Behavoir of Dough and Properties of Steamed Bread
SONG Lian-jun;SHI Jia-nan;ZHANG Ping-an;LIU Zhao-yuan;College of Food Science and Technology;He’nan Agricultural University;

..............page:10-13

The Nutritious Food of Fengcheng Huarou
XIONG Han-qin;WANG Xiang-dong;College of Engineering;Shanxi Normal University;

..............page:14-17

Effects of Various Kinds of Fruit Wax Coatings on Melon Fruits under Ambient Temperature
ZHU Zhen-jia;YANG Rui;Tibet Vocational Technical College;Gansu Agricultural University;Institute of Fruit and Flower;Gansu Academy of Agricultural Sciences;

..............page:18-19+24

Preparation of Activated Carbon from Camellia Oleifera Seed Shells by Activation of Phosphoric Acid
LI Jia-xing;ZHAO Jian;WU Yue;ZHANG Juan;LI Jing-ye;ZHOU Yan-hui;Institute of Food Science;Jishou University;Hu’nan Amazing Grace Biotechnology Co.;Ltd.;

..............page:20-24

Coating Processing Technology of Tilapia
XIA Bo;PANG Li;CAO Wei;XIA Yan-bin;Food Science and Technology College;Hu’nan Agricultural University;College of Horticulture;Hu’nan Agricultural University;

..............page:25-27

Processing Technology of Fermentation Blueberry Wine
CHEN Lei;BAO Jun-jie;WANG Chen-long;YAN Xiao-ming;XU Yi-liu;Institute of Agro-products Processing;Anhui Academy of Agricultural Sciences;Anhui Academy of Agricultural Sciences;

..............page:28-30+33

Alkali Preparation of Rice Protein
YANG Wei-hua;Fermentation Engineering Limited Group of Anhui Fengyuan;

..............page:31-33

The Formula Research of Natural Compound Beverage Processed with Hawthorn and Garlic
WANG Wen-jing;YU You-wei;GUO Yan-ping;Engineering College;Shanxi Normal University;

..............page:34-35+39

Choosing of the Purple Sweet Potato Full-quality Beverage Stabilizer
LIU Ting-ting;LI Xin-hua;CHEN Hong-li;College of Food Science;Shenyang Agricultural University;

..............page:36-39

Technological of Compound Beverage with Longjing Tea and Plantain Herb
WU Lu-ping;YU You-wei;HUA Pan-pan;Engineering College;Shanxi Normal University;

..............page:40-41+45

The Nutrition Component of Tartary Buckwheat Vinegar and its Health Benefits
DONG Ji-lin;ZHANG Wen-li;SHEN Rui-ling;LIU Yan-qi;School of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:42-45

Determination of Vitamin B₁₂ in Food
HAO Miao-miao;LI Shao-ying;College of Food Science and Technology;Inner Mongolia Agricultural University;

..............page:46-47+50

Thinking of How to Advance Food Safety Informatization Supervision In Circulating Fields
HU Jin-yu;Northwest A & F University;Yueqing Administration for Industry & Commerce in Zhejiang;

..............page:48-50

Research Advance and Development Trend of Health Function and Processing Technology in Barley Green
ZHANG Hui;CHEN Zhao-liang;QIAO Yong-jin;Agricultural Products Storage and Processing Research Center;Shanghai Academy of Agriculture Science;Department of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;

..............page:51-54+57

Investigation on the Content and Source of Sodium in Various Prepackaged Food
MEI Can-hui;LI Qiu-peng;Zhuhai Supervision Testing Institute of Quality and Metrology;

..............page:55-57

Research Progress in the Technologies of Waxberry Fresh-keeping
JIANG Pei-yan;HUANG Lu-ping;ZHOU Li-juan;WU Shu-yi;College of Food Science;Fujian Agriculture and Forestry University;

..............page:58-59+63

Nutrition and Function of Pollen
ZHOU Kang;YANG Fang;YAO Na;QUAN Zhi-wei;SHAN Mei-yu;Institute of Scientific and Technical Information of Jilin Province;Engineering Research Center of Bioreactor and Pharmaceutical Development;Ministry of Education;Jilin AgriculturalUniversity;

..............page:60-63

Research Progress on Dietary Fiber from Sea Weeds
SONG Kai;SU Lai-jin;GUO Yuan-ming;Zhejiang Province Key Lab of Mariculture & Enhancement;Marine Fishery Research Institute of Zhejiang Province;Wenzhou Academy of Agricultural Science;

..............page:64-66

Effect of Testing Conditions on Texture Properties of Sweet Potato Starch Gel
WANG Xiao-bin;GUO Xing-feng;HAO Li-ping;Shanxi Yuncheng Agricultural Vocational and Technical College;School of Food Science and Technology;He’nan University of Technology;College of Food Science and Engineering;Shanxi Agricultural University;

..............page:67-69

The Food Processing and Product Development of Waxy Corn
SUN Qing;WANG Wen-liang;GONG Zhi-qing;GUAN Qi;SONG Kang;Institute of Agro-food Science and Technology;Shandong Academy of Agricultural Sciences;

..............page:70-71+75

Volatile Flavor Compounds of Chrysanthemum coronarium L.and Artemisia selengensis by Gas Chromatography-Mass Spectrometry
LI Yang;HU Jian-zhong;QIAO Yu;LIAO Li;WANG Lan;WU Wen-jin;CHEN Xue-ling;WANG Jun;WANG Chao;Agricultural Products Processing Subcenter;Hubei Agricultural Science & Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food and Pharmaceutical;Hubei University of Technology;

..............page:72-75

The Regularity of Microflora Evolution and the Separation of Bacterial Strain in the Process of Arvenus Fermentation
LI Yang-yang;LIANG Rui-feng;LI Li-hong;WANG Xiang-dong;College of Engineering;Shanxi Normal University;

..............page:76-78

Development Overall Qualities by Teaching of Food Microbiology
GAO Yu-rong;WANG Chang-yuan;WANG Xin;YAO Di;Food College;Heilongjiang Bayi Agricultural University;

..............page:79-80+83

Model and Practice of Innovative Talents Cultivated in“Learning Combine Work,the School and Enterprise of Education”——A Case Study of Food Specialty of Suzhou Polytechnic Institute of Agriculture
LI Hai-lin;XU Jian-sheng;YOU Rong;HU Qiang;Suzhou Vocational College of Agriculture;Suzhou Industry Association of Food;Suzhou Holiland Food Co.;Ltd.;

..............page:81-83

Exploration and Practice in Teaching of Biochemical Analysis and Technology Experiment
LI Chen;FAN San-hong;WANG Zhuan-hua;MA Wen-li;College of Life Science;Shanxi University;

..............page:84-85+88

Practice and Exploration of Subject Participating in Classroom Teaching of Fruit and Vegetable Processing Course
LAI Jian;YANG Min;ZHANG Yin;ZHANG Hong-kang;SITU Man-quan;KANG Yi-xuan;College of Light Industry and Food;Zhongkai Agriculture and Engineering University;Guangdong Industry Technical College;

..............page:86-88