1005-9989
2014 Issue 2
The effect of culture medium and carbon on a variety of active ingredients in Cordyceps militaris
YUE Xin;YUAN Mi;ZHI Yue-e;ZHOU Pei;School of Agriculture and Biology;Shanghai Jiaotong University;
YUE Xin;YUAN Mi;ZHI Yue-e;ZHOU Pei;School of Agriculture and Biology;Shanghai Jiaotong University;
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Enzymology properties of immobilized β-glucosidase enzymes from rubber seed
WANG Li-rong;YONG Liang-min;LIU Shi-sheng;Key Laboratory of Tropical Biological Resources of Ministry of Education;College of Food;Hainan University;
WANG Li-rong;YONG Liang-min;LIU Shi-sheng;Key Laboratory of Tropical Biological Resources of Ministry of Education;College of Food;Hainan University;
..............page:8-11+16
Optimization of enrichment media for growth of Bifidobacterium Bifidum BB01 by central composite design
QIN Tao;MA Qi;SHU Guo-wei;CHEN He;QI Huan;Enzyme Engineering Institute;Shaanxi Academy of Sciences;College of Life Science & Engineering;Shaanxi University of Science & Technology;
QIN Tao;MA Qi;SHU Guo-wei;CHEN He;QI Huan;Enzyme Engineering Institute;Shaanxi Academy of Sciences;College of Life Science & Engineering;Shaanxi University of Science & Technology;
..............page:12-16
Preparation and antioxidant activities of peanut (Arachin conarachin L.) protein peptides by Aspergillus niger solid state fermentation method
MING Qiang-qiang;YU Li-na;YANG Qing-li;YANG Wei-qiang;SUN Jie;ZHU Feng;BI Jie;ZHANG Chu-shu;College of Life Science;Shandong Normal University;Shandong Peanut Research Institute;
MING Qiang-qiang;YU Li-na;YANG Qing-li;YANG Wei-qiang;SUN Jie;ZHU Feng;BI Jie;ZHANG Chu-shu;College of Life Science;Shandong Normal University;Shandong Peanut Research Institute;
..............page:17-22
Composition analysis and vasorelaxation activity of wheat oligopeptides
LIU Wen-ying;LIN Feng;GU Rui-zeng;LU Jun;LIN Dan;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
LIU Wen-ying;LIN Feng;GU Rui-zeng;LU Jun;LIN Dan;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
..............page:23-27
Antiallergic activity of food-derived oligopeptide
MA Tao;LIN Feng;LIN Dan;ZHANG Hai-xin;GU Rui-zeng;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
MA Tao;LIN Feng;LIN Dan;ZHANG Hai-xin;GU Rui-zeng;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:27-30
Fermentation coupled with high concentration extraction for Nisin production
WANG Qiang;LUO Yan-li;ZHANG Guo-feng;GUAN Yang;YIN Ya-hui;Jilin COFCO Biochemical Co.;Ltd.;Jilin COFCO Biochemical Co.;Ltd.;Corn Deep Processing of National Engineering Research Center;
WANG Qiang;LUO Yan-li;ZHANG Guo-feng;GUAN Yang;YIN Ya-hui;Jilin COFCO Biochemical Co.;Ltd.;Jilin COFCO Biochemical Co.;Ltd.;Corn Deep Processing of National Engineering Research Center;
..............page:31-34
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Extraction condition of zymoprotein in Daqu(distiller’s yeast)
ZHANG Qiang;HUANG Dan;Bioengineering Department;Sichuan University of Science & Engineering;
ZHANG Qiang;HUANG Dan;Bioengineering Department;Sichuan University of Science & Engineering;
..............page:35-38
Determination of changes in lipoxygenase activity of Korla pear under different storage conditions
ZHAN Ping;XU Jiang;TIAN Hong-lei;YAN Hai-yan;Food Science College of Shihezi University;
ZHAN Ping;XU Jiang;TIAN Hong-lei;YAN Hai-yan;Food Science College of Shihezi University;
..............page:40-43
Application of principle component analysis on winter jujube storage characteristic
HU Bo;LI Guo-yuan;XIE Zhi-bing;YAO Guo-xin;College of Life Science and Technology;Hubei Engineering University;Hubei Key Laboratory of Quality of Characteristic Fruits and Vegetables;
HU Bo;LI Guo-yuan;XIE Zhi-bing;YAO Guo-xin;College of Life Science and Technology;Hubei Engineering University;Hubei Key Laboratory of Quality of Characteristic Fruits and Vegetables;
..............page:44-47
Fresh-keeping of Gannan navel orange with coating novel nanoscale
LAI Te-ming;YANG Wen-xia;ZHONG Ba-lian;LIU Yan;National Research Center of Navel Orange Engineering and Technology;School of Navel Orange;Gannan Normal University;
LAI Te-ming;YANG Wen-xia;ZHONG Ba-lian;LIU Yan;National Research Center of Navel Orange Engineering and Technology;School of Navel Orange;Gannan Normal University;
..............page:47-50
Effect of calcium lactate treatment on physiology and quality of fresh-cut kiwi fruit slices
SONG Yong-ling;WANG Ruo-lan;WANG Cui-cui;College of Food Science and Technology;Henan University of Technology;
SONG Yong-ling;WANG Ruo-lan;WANG Cui-cui;College of Food Science and Technology;Henan University of Technology;
..............page:51-54
Effects of bi-component SO2-ClO2 treatment on quality and SO2 residue of postharvest Thompson seedless grapes
PENG Xin-yuan;WANG Gang-xia;GAO Jing;ZHANG Yu-li;GUO Qin;WU Zhong-hong;PENG Yang;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
PENG Xin-yuan;WANG Gang-xia;GAO Jing;ZHANG Yu-li;GUO Qin;WU Zhong-hong;PENG Yang;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:54-59
Effect of bamboo juice-incorporated chitosan coating on fresh preservation of eggs
XING Shu-jie;LIU Kai-hua;Department of Food Science;Xinyang College of Agriculture and Forestry;
XING Shu-jie;LIU Kai-hua;Department of Food Science;Xinyang College of Agriculture and Forestry;
..............page:60-63
Comparative analysis of egg quality between Ning-du yellow chicken eggs and common commercially available eggs
WAN Ming-hui;SU Hong-wei;LIN Chun-bin;MAO Hui-rong;ZHANG Le-hong;XU Jian-bo;LIU San-feng;College of Animal Science and Technology;Jiangxi Agricultural University;Jiangxi Animal Husbandry Technology Extension Station;
WAN Ming-hui;SU Hong-wei;LIN Chun-bin;MAO Hui-rong;ZHANG Le-hong;XU Jian-bo;LIU San-feng;College of Animal Science and Technology;Jiangxi Agricultural University;Jiangxi Animal Husbandry Technology Extension Station;
..............page:64-67
The analysis research of three nectar source honey aroma ingredients differentiation information
PEI Gao-pu;SHI Bo-lin;ZHAO Lei;GAO Hai-yan;GU Jian-ming;ZHI Rui-cong;TU Zhen-hua;LIU Fang-zhu;School of Life Science;Shanghai University;Institute of Foods and Agriculture Standardization;China National Institute of Standardization;China Food Industry Promotion Center;Beijing Research Institute for Nutritional Resource;
PEI Gao-pu;SHI Bo-lin;ZHAO Lei;GAO Hai-yan;GU Jian-ming;ZHI Rui-cong;TU Zhen-hua;LIU Fang-zhu;School of Life Science;Shanghai University;Institute of Foods and Agriculture Standardization;China National Institute of Standardization;China Food Industry Promotion Center;Beijing Research Institute for Nutritional Resource;
..............page:68-73
Comparison of amino acid contents in different cultivars of Lycium barbarum L. fruit
WANG Yi-min;WANG Yu;REN Xiao-wei;ZHANG Bao-lin;School of Public Health;Lanzhou University;Gansu Academy of Forestry;
WANG Yi-min;WANG Yu;REN Xiao-wei;ZHANG Bao-lin;School of Public Health;Lanzhou University;Gansu Academy of Forestry;
..............page:74-77
Effect on the physicochemical and sensory characteristics of the uncooked food of Semen Trigonellae by two kinds of drying methods
ZHANG Ling;LI Ying;HAN Li-jie;LV Jia-ning;LIU Zi-ling;JIN Tie-yan;Department of Chemistry;Science College of Yanbian University;Department of Food Science and Engineering;Agricultural College of Yanbian University;
ZHANG Ling;LI Ying;HAN Li-jie;LV Jia-ning;LIU Zi-ling;JIN Tie-yan;Department of Chemistry;Science College of Yanbian University;Department of Food Science and Engineering;Agricultural College of Yanbian University;
..............page:78-82
Application of pulsed electric fields technology in the pumpkin pulp sterilization
ZHANG Xiao-hui;FANG Ting;CHEN Jin-quan;College of Food Science;Fujian Agriculture and Forestry University;
ZHANG Xiao-hui;FANG Ting;CHEN Jin-quan;College of Food Science;Fujian Agriculture and Forestry University;
..............page:82-87
Effect of dynamic high pressure microfluidization on the stability of the almond-jujube polysaccharide milk drinks
JING Si-qun;ZHAO Wen-jie;College of Life Sciences and Technology;Xinjiang University;Yili Region Economy and Information Committee;
JING Si-qun;ZHAO Wen-jie;College of Life Sciences and Technology;Xinjiang University;Yili Region Economy and Information Committee;
..............page:88-92
The effect of accessory on the spray powder of cantaloupe juice
GUAN Peng-xiang;FU Yu-ying;LI Fang-gang;College of Food Science and Biotechnology;Zhejiang Gongshang University;
GUAN Peng-xiang;FU Yu-ying;LI Fang-gang;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:92-95
Effect of drying methods on the content of polyphenols and anthocyanins in bayberries
XIE Hong-xia;CHEN Xiang-yan;WANG Wen-liang;QU Jing-ran;CHENG An-wei;GONG Zhi-qing;College of Food and Bioengineering;Qilu University of Technology;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;
XIE Hong-xia;CHEN Xiang-yan;WANG Wen-liang;QU Jing-ran;CHENG An-wei;GONG Zhi-qing;College of Food and Bioengineering;Qilu University of Technology;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;
..............page:96-98+103
Application of DHA in probiotics fermented milk
CHEN Shi-xian;ZHANG Xing-chang;SUN Ting;QIN Wen-lin;AN Ying;Inner Mongolia Yili Industrial Group Co.;Ltd.;
CHEN Shi-xian;ZHANG Xing-chang;SUN Ting;QIN Wen-lin;AN Ying;Inner Mongolia Yili Industrial Group Co.;Ltd.;
..............page:99-103
Safety of processed cheese and development of safe processed cheese formulation
MO Bei-hong;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;
MO Bei-hong;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;
..............page:104-108
Corn germ protein quark cheese processing technology research
ZHU Mei-ling;PI Yu-zhen;Food Science College;Shenyang Agricultural University;
ZHU Mei-ling;PI Yu-zhen;Food Science College;Shenyang Agricultural University;
..............page:109-112
Production of sugar-free Pueraiae juice
YU Zi-ping;QIN Hao-jie;TONG Guo-xiong;PENG Hong;Jiangxi Hengfeng Gregory Guy Gregory Industrial Development Co.;Ltd.;Engineering Research Center for Biomass Conversion;Ministry of Education;Nanchang University;
YU Zi-ping;QIN Hao-jie;TONG Guo-xiong;PENG Hong;Jiangxi Hengfeng Gregory Guy Gregory Industrial Development Co.;Ltd.;Engineering Research Center for Biomass Conversion;Ministry of Education;Nanchang University;
..............page:113-116
Development of red jujube and nuts compound jam
CHEN Xi-xiang;LIN Qian-qian;WU Wen-jie;School of Chemistry Life Science;Quanzhou Normal University;
CHEN Xi-xiang;LIN Qian-qian;WU Wen-jie;School of Chemistry Life Science;Quanzhou Normal University;
..............page:117-121
Optimization on the technology of fermented brown rice beverage
GAO Ya;HAN Yan-qiu;YU Miao;LU Ming;ZHANG Chun-hong;LI Chang-yi;CUI Chao;Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences;College of Food;Shenyang Agriculture University;Agricultural Technology Extension Center in Benxi County;
GAO Ya;HAN Yan-qiu;YU Miao;LU Ming;ZHANG Chun-hong;LI Chang-yi;CUI Chao;Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences;College of Food;Shenyang Agriculture University;Agricultural Technology Extension Center in Benxi County;
..............page:121-124
Processing technology of nutrient instant soup powder from Centela asiatica(L.)
YANG Hong-yuan;Guangxi Vocational & Technical College;
YANG Hong-yuan;Guangxi Vocational & Technical College;
..............page:125-128
Analysis of nutrient components of yak meat formula powder
SUN Jun-mei;WANG Wei;ZHANG Yin;XIE Zhen-jian;Chengdu University;Key Meat Processing Laboratory of Sichuan Province;
SUN Jun-mei;WANG Wei;ZHANG Yin;XIE Zhen-jian;Chengdu University;Key Meat Processing Laboratory of Sichuan Province;
..............page:130-133
Effects of different freezing processes on biomacromolecules and structure of Argopecten irradiams muscle
CUI Rui-ying;JIAO Xue-qin;ZU Tie-hong;ZHANG Zhi-sheng;CUI Bo;ZHANG Xin-cai;Food Science and Technology College;Agricultural University of Hebei;
CUI Rui-ying;JIAO Xue-qin;ZU Tie-hong;ZHANG Zhi-sheng;CUI Bo;ZHANG Xin-cai;Food Science and Technology College;Agricultural University of Hebei;
..............page:134-138
Experimental research on water heating scallop shelling
YI Jing-gang;ZHANG Jing;JIANG Hai-yong;WANG Jia-zhong;LIU Jiang-tao;College of Mechanical and Electrical Engineering;Agricultural University of Hebei;
YI Jing-gang;ZHANG Jing;JIANG Hai-yong;WANG Jia-zhong;LIU Jiang-tao;College of Mechanical and Electrical Engineering;Agricultural University of Hebei;
..............page:139-142
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Comparative study of influence of reducing sugar content and polyphenol oxidase activity of raw sweet potato on the color of sweet potato granules
WANG Cheng;MU Tai-hua;HE Wei-zhong;SUN Hong-nan;Institute of Quality Standards & Testing Technology for Agro-Products;Xinjiang Academy of Agricultural Sciences;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
WANG Cheng;MU Tai-hua;HE Wei-zhong;SUN Hong-nan;Institute of Quality Standards & Testing Technology for Agro-Products;Xinjiang Academy of Agricultural Sciences;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:144-147
..............page:147
Optimization of liquid sourdough fermentation technology of steamed bread production
LIU Chang-hong;ZHANG Huang;TU Xiao-yu;LI Zhi-jian;Grain College;Henan University of Technology;
LIU Chang-hong;ZHANG Huang;TU Xiao-yu;LI Zhi-jian;Grain College;Henan University of Technology;
..............page:148-151
Effect of Tangzhong on texture of bread
DU Yu-meng;ZHANG Lian-chi;ZHU Xiao-tian;LIANG Jian-fen;College of Food Science and Nutritional Engineering;China Agricultural University;
DU Yu-meng;ZHANG Lian-chi;ZHU Xiao-tian;LIANG Jian-fen;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:152-156
The quality improvement of fresh wet oat noodles
NIU Qiao-juan;LU Qi-yu;ZHANG Shao-bing;LUO Hong-li;LU Xue-zhong;School of Food Science & Technology;Henan University of Technology;Zhengzhou Wan Valley Machinery Co.;Ltd.;
NIU Qiao-juan;LU Qi-yu;ZHANG Shao-bing;LUO Hong-li;LU Xue-zhong;School of Food Science & Technology;Henan University of Technology;Zhengzhou Wan Valley Machinery Co.;Ltd.;
..............page:156-161
Quality improvement of nutrition noodle with Baccage sedge by twin-screw extrusion
LIANG Zhuo-ran;SU Wei;MU Ying-chun;College of Life Sciences;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Southern Analysis and Test Center of Guizhou University;
LIANG Zhuo-ran;SU Wei;MU Ying-chun;College of Life Sciences;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Southern Analysis and Test Center of Guizhou University;
..............page:162-166
Formula optimization of buckwheat biscuit with response surface
CHENG Chao;LONGLUO Xi-zhi;CHEN Ye;TIAN Cheng;Biological Scientific and Technical College;Hubei University for Nationalities;
CHENG Chao;LONGLUO Xi-zhi;CHEN Ye;TIAN Cheng;Biological Scientific and Technical College;Hubei University for Nationalities;
..............page:166-170
Development of germinated corn biscuit
ZHANG Zhong;WU Jia-ming;College of Chemistry and Life Science;Guangdong University of Petrochemical Technology;
ZHANG Zhong;WU Jia-ming;College of Chemistry and Life Science;Guangdong University of Petrochemical Technology;
..............page:171-176
Preparation of dietary fiber from millet bran and its catharsis function
LIU Jing-ke;ZHAO Wei;LIU Ying-ying;LI Shao-hui;ZHANG Yu-zong;Institute Millet Crops of Heibei Academy of Agriculture and Forestry;National Millet Improvement Center of China;Cereal Crops Research Laboratory of Hebei Province;
LIU Jing-ke;ZHAO Wei;LIU Ying-ying;LI Shao-hui;ZHANG Yu-zong;Institute Millet Crops of Heibei Academy of Agriculture and Forestry;National Millet Improvement Center of China;Cereal Crops Research Laboratory of Hebei Province;
..............page:177-181
Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil
CHENG Zhen;Chemical Engineering College;Qingdao University of Science and Technology;
CHENG Zhen;Chemical Engineering College;Qingdao University of Science and Technology;
..............page:182-185
In vitro antioxidant properties of polysaccharides and its derivates from Dioscorea Rhizoma
ZHOU Li;SHAO Ji-hong;REN Xiang-mei;WANG Feng;SHI Xin-min;School of Public Health;Xuzhou Medical College;Institute of Sweetpotato;Chinese Academy of Agricultural Sciences;
ZHOU Li;SHAO Ji-hong;REN Xiang-mei;WANG Feng;SHI Xin-min;School of Public Health;Xuzhou Medical College;Institute of Sweetpotato;Chinese Academy of Agricultural Sciences;
..............page:188-191
Antioxidants substance from licorice by subcritical water extraction
FAN Rui;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;China Agricultural University;
FAN Rui;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:192-197
Extracting and the antioxidant effect of microwave extraction of Alpiniae oxyphyllae Miq oil
MA Hua-lin;LI Yun-fei;CHEN Jun;WANG Dan;CHEN Wen-xue;Hainan University;Institute of Food;
MA Hua-lin;LI Yun-fei;CHEN Jun;WANG Dan;CHEN Wen-xue;Hainan University;Institute of Food;
..............page:198-201
Antimicrobial activities of different solvent extracts from different parts of Arnebia euchroma(Royle) Johnst
YU Feng-hua;GAO Ting-ting;ZHANG Zhi-hui;TAN Yong;QIN Dong-mei;College of Pharmacology;Shihezi University;The First Affiliated Hospital of Medical College;Shihezi University;Key Laboratory of Xinjiang Phytomedicine Resources of Ministry of Education;
YU Feng-hua;GAO Ting-ting;ZHANG Zhi-hui;TAN Yong;QIN Dong-mei;College of Pharmacology;Shihezi University;The First Affiliated Hospital of Medical College;Shihezi University;Key Laboratory of Xinjiang Phytomedicine Resources of Ministry of Education;
..............page:202-204
Optimization of extraction condition of the activity ingredient from roe deer antler by response surface methodology
WANG Xi-ping;LI Chang-sheng;Jilin Agricultural Science and Technology College;
WANG Xi-ping;LI Chang-sheng;Jilin Agricultural Science and Technology College;
..............page:205-209
Antibacterial and antioxidant activity of procyanidins from grape seeds of Cabernet Sauvignon
CHEN Yin-ru;KANG Jian;ZHAO Fu-rong;College of Life Science and Technology;Xinjiang University;
CHEN Yin-ru;KANG Jian;ZHAO Fu-rong;College of Life Science and Technology;Xinjiang University;
..............page:209-215
Effect of puerarin on serum uric acid in hyperuricemic rats
SHI Shen;ZHANG Rong-tao;SHANG Xiao-yu;WANG Na;LI Sen;ZHANG Ze-sheng;Tiens Group Co. Ltd;Tianjin Tiens Academy of Life Science and Technology;Tianjin University of Science and Technology;Food Engineering and Biotechnology College;
SHI Shen;ZHANG Rong-tao;SHANG Xiao-yu;WANG Na;LI Sen;ZHANG Ze-sheng;Tiens Group Co. Ltd;Tianjin Tiens Academy of Life Science and Technology;Tianjin University of Science and Technology;Food Engineering and Biotechnology College;
..............page:216-220
Extraction of protein from crab shell by enzyme hydrolysis
LIU Peng-yu;HU Jian-en;LU Hang;ZHU Yao;College of Food Science and Engineering;Dalian Ocean University;
LIU Peng-yu;HU Jian-en;LU Hang;ZHU Yao;College of Food Science and Engineering;Dalian Ocean University;
..............page:220-224
Anti-oxidation and antimicrobial activity of water and ethanol extracts from Hazel pollen
HAN Li-jie;LI Ying;LIU Zi-ling;LV Jia-ning;JIN Tie-yan;Department of Chemistry;Science College of Yanbian University;Department of Food Science and Enginering;Agricultural College of Yanbian University;
HAN Li-jie;LI Ying;LIU Zi-ling;LV Jia-ning;JIN Tie-yan;Department of Chemistry;Science College of Yanbian University;Department of Food Science and Enginering;Agricultural College of Yanbian University;
..............page:224-227
Optimization of ultrafine comminution-assisted extraction of maize yellow pigment by microwave treatment and enzyme hydrolysis
LI Xiao-ling;CHEN Xiang-yan;WANG Wen-liang;XU Tong-cheng;GONG Zhi-qing;WANG Shi-qing;Food Science and Engineering College;Qingdao Agricultural University;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;
LI Xiao-ling;CHEN Xiang-yan;WANG Wen-liang;XU Tong-cheng;GONG Zhi-qing;WANG Shi-qing;Food Science and Engineering College;Qingdao Agricultural University;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;
..............page:228-233
Optimization composite antistaling agent on meat-freshness preservation by response surface method
CHANG Chao;WANG Ling;WU Jin-e;ZHANG Hong;College of Food Science and Engineering;Wuhan Polytechnic University;
CHANG Chao;WANG Ling;WU Jin-e;ZHANG Hong;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:236-240
Phosphate additives on improving water-holding capacity of scallop(Argopectens irradias) closed shell muscle
ZU Tie-hong;JIAO Xue-qin;ZHANG Xin-cai;RAN Ding;LI Na;ZHANG Zhi-sheng;College of Food Science and Technology;Agriculture University of Hebei;
ZU Tie-hong;JIAO Xue-qin;ZHANG Xin-cai;RAN Ding;LI Na;ZHANG Zhi-sheng;College of Food Science and Technology;Agriculture University of Hebei;
..............page:241-245
Application of nano-TiO2/chitosan composite preservative on Penaeus vannamei preservation
LIU Jin-fang;LIU Hong-ying;QI Feng-sheng;LI Li-na;College of Food Science and Technology;Hebei Agricultural University;Ocean College;Hebei Agricultural University;
LIU Jin-fang;LIU Hong-ying;QI Feng-sheng;LI Li-na;College of Food Science and Technology;Hebei Agricultural University;Ocean College;Hebei Agricultural University;
..............page:245-249
Effect of antioxidant as tea polyphenols on stability of horse fat
TAN Wei;GU Zheng-yi;XU Fang;ZHAO Jun;AN Xi-qiang;ZHANG Lan-lan;SONG Han;DING Dong;Xinjiang Medical University;Xinjiang Institute of Materia Medica;School of Pharmacy;Shihezi University;
TAN Wei;GU Zheng-yi;XU Fang;ZHAO Jun;AN Xi-qiang;ZHANG Lan-lan;SONG Han;DING Dong;Xinjiang Medical University;Xinjiang Institute of Materia Medica;School of Pharmacy;Shihezi University;
..............page:250-254
Effects of the hexametaphosphate on deacidification and freshness of Peru squid
PAN Feng;YANG Jin-sheng;XIA Song-yang;School of Food and Pharmacy;Zhejiang Ocean University;
PAN Feng;YANG Jin-sheng;XIA Song-yang;School of Food and Pharmacy;Zhejiang Ocean University;
..............page:255-259
Detection of meat protein and fat percentage composition based on near-infrared spectrum
LIN Yan;GUO Pei-yuan;WANG Xin-kun;School of Computer and Information Engineering;Beijing Technology and Business University;
LIN Yan;GUO Pei-yuan;WANG Xin-kun;School of Computer and Information Engineering;Beijing Technology and Business University;
..............page:262-266
Determination of tryptophanin several kinds of nuts of Xinjiang Uygur Autonomous Region by HPLC
YUAN Hui;YUAN Hui;ZHANG Ying;Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Academy;
YUAN Hui;YUAN Hui;ZHANG Ying;Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Academy;
..............page:267-269
Determination of 18 elements in Lycopus lucidus Turcz by microwave digestion and ICP-AES
LIU Hong;CHEN Yan-qin;ZHANG Yu;XIA Zhi;YAO Wen-chao;School of Chemistry and Chemical Engineering;Bijie University;Key Laboratory on Applied Chemistry;
LIU Hong;CHEN Yan-qin;ZHANG Yu;XIA Zhi;YAO Wen-chao;School of Chemistry and Chemical Engineering;Bijie University;Key Laboratory on Applied Chemistry;
..............page:270-273
Determination of free sucrose in sucrose esters of fatty acid by polarimetry
YE Li;LI Yin-zhan;ZHAO Hai-nan;LI Yuan-zhi;Liuzhou Gaotong Food Chemicals Co.;LTD.;
YE Li;LI Yin-zhan;ZHAO Hai-nan;LI Yuan-zhi;Liuzhou Gaotong Food Chemicals Co.;LTD.;
..............page:273-275
Determination of methanol, ethyl acetate, ethyl lactate and n-propanol in alcohol by capillary gas chromatography
QI Xue-kui;WANG Xin-xin;YANG Hua;Beijing Center for Physical and Chemical Analysis;
QI Xue-kui;WANG Xin-xin;YANG Hua;Beijing Center for Physical and Chemical Analysis;
..............page:276-278
Optimizing the sample pretreatment method for detecting phthalates in white wine
GU Qiang;ZHANG Chen-chen;ZHANG Hui;SHI Jing;WANG Yue;YI Xiao-juan;Zhangjiagang Entry-Exit Inspection and Quarantine Bureau;College of Food Science & Nutritional Engineering;China Agricultral University;
GU Qiang;ZHANG Chen-chen;ZHANG Hui;SHI Jing;WANG Yue;YI Xiao-juan;Zhangjiagang Entry-Exit Inspection and Quarantine Bureau;College of Food Science & Nutritional Engineering;China Agricultral University;
..............page:279-283
Extracting characteristics of trace element in Heze peony flower tea by applying microwave slaking and FAAS
LI Chun-rong;MENG Tie-hong;LIU Shi-yun;Qiannan Medical College for Nationalities;
LI Chun-rong;MENG Tie-hong;LIU Shi-yun;Qiannan Medical College for Nationalities;
..............page:283-286
Detection of three chloropropanols in chicken essence by microemulsion capillary electrokinetic chromatography
HUANG Qi;JIA Hu-ning;YE Chun-lin;School of Biological and Chemical Engineering;Zhejiang University of Science and Technology;Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products;China Pharmaceutical University;
HUANG Qi;JIA Hu-ning;YE Chun-lin;School of Biological and Chemical Engineering;Zhejiang University of Science and Technology;Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products;China Pharmaceutical University;
..............page:287-291
Development of an immunochromatographic strip test for the rapid detection of deoxynivalenol in wheat and maize
XIONG Qi-rong;JIN Yong;XING Shi-ge;ZHONG Qiang;ZHANG Yue;CHU Xiao-gang;Institute of Food Safety;Chinese Academy of Inspection and Quarantine;
XIONG Qi-rong;JIN Yong;XING Shi-ge;ZHONG Qiang;ZHANG Yue;CHU Xiao-gang;Institute of Food Safety;Chinese Academy of Inspection and Quarantine;
..............page:292-296
Detection of Salmonella paratyphi C and Salmonella Choleraesuis in food by real-time PCR
ZHENG Qiu-yue;ZHAO Tong-tong;YUAN Mu-yun;XU Long-yan;RONG Ce;CAO Ji-juan;Liaoning Entry-Exit Inspection and Quarantine Bureau;Guangdong Entry-Exit Inspection and Quarantine Bureau;Dalian Polytechnic University;
ZHENG Qiu-yue;ZHAO Tong-tong;YUAN Mu-yun;XU Long-yan;RONG Ce;CAO Ji-juan;Liaoning Entry-Exit Inspection and Quarantine Bureau;Guangdong Entry-Exit Inspection and Quarantine Bureau;Dalian Polytechnic University;
..............page:297-301
Determination of nitrate and nitrite in meat products by ion chromatography
WANG Shuo;LIU Guang-fu;SUN Rui;GU Yan;Liaoning Product Quality Supervision and Inspection Institute;
WANG Shuo;LIU Guang-fu;SUN Rui;GU Yan;Liaoning Product Quality Supervision and Inspection Institute;
..............page:302-305
The exploration and practice of adopting the certification results from the third party in export food registration
LONG Biao;WO Bo-lin;XU Ping-yong;YAN Yi-chao;ZHANG Xiao-dong;Zhejiang Entry-exit Inspection and Quarantine Bureau;Zhoushan Entry-exit Inspection and Quarantine Bureau;Hangzhou Entry-exit Inspection and Quarantine Bureau;China Certification & Inspection Group Zhejiang Co;
LONG Biao;WO Bo-lin;XU Ping-yong;YAN Yi-chao;ZHANG Xiao-dong;Zhejiang Entry-exit Inspection and Quarantine Bureau;Zhoushan Entry-exit Inspection and Quarantine Bureau;Hangzhou Entry-exit Inspection and Quarantine Bureau;China Certification & Inspection Group Zhejiang Co;
..............page:306-308
International carbon labelling system and its implications to the low-carbon transformation of China’s food industry
WANG Xiao-li;WU Lin-hai;School of Business;Jiangnan University;Food Safety Research Base of Jiangsu Province;Jiangnan University;
WANG Xiao-li;WU Lin-hai;School of Business;Jiangnan University;Food Safety Research Base of Jiangsu Province;Jiangnan University;
..............page:308-313
..............page:314