1005-9989
2014 Issue 3
The cultivation of Nostoc fl agelliforme in outdoor tubular photobioreactor
XIAO Yu-peng;DAI Yu-jie;SHEN Shi-gang;LV He-xin;JIA Shi-ru;HAN Pei-pei;Key Laboratory of Industrial Microbiology;Ministry of Education;Tianjin University of Science and Technology;
XIAO Yu-peng;DAI Yu-jie;SHEN Shi-gang;LV He-xin;JIA Shi-ru;HAN Pei-pei;Key Laboratory of Industrial Microbiology;Ministry of Education;Tianjin University of Science and Technology;
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Isolation and identifi cation of endophytic bacteria from the fruit of Morinda citrifolia(Noni)
CHENG Chi;CAO Yan-hua;YAO Su;LI Jin-xia;LI Hui;LIU Yang;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industuies;
CHENG Chi;CAO Yan-hua;YAO Su;LI Jin-xia;LI Hui;LIU Yang;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industuies;
..............page:7-13
Proliferation conditions and fermentation performance of Tibetan Kefi r
LIN Li-ping;CHEN Wei-ping;LUO Qiu-shui;DAI Yi;College of Food Science and Engineer;Jiangxi Agricultural University;
LIN Li-ping;CHEN Wei-ping;LUO Qiu-shui;DAI Yi;College of Food Science and Engineer;Jiangxi Agricultural University;
..............page:13-16
Analysis the change of sugar and acid in yogurt fermentation process by different bacteria
WANG Liu;LV Jia-li;WANG Shan;SHEN Wen;College of Life Science and Engineering;Shaanxi University of Science and Technology;
WANG Liu;LV Jia-li;WANG Shan;SHEN Wen;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:17-21+28
Preparation and quality evaluation of microcapsulated Lactobacillus paracasei HD1.7
KOU Qiu-li;LEI Hong;YU Tong-tong;LI Yue-ming;WANG Li;LIU Zhi-jun;YUAN Guang-hui;PING Wen-xiang;School of Life Science;University of Heilongjiang;Agricultural Microbiology Engineering Research Center of Ministory of Education;College of Food Science and Technology;Huazhong Agricultural University;
KOU Qiu-li;LEI Hong;YU Tong-tong;LI Yue-ming;WANG Li;LIU Zhi-jun;YUAN Guang-hui;PING Wen-xiang;School of Life Science;University of Heilongjiang;Agricultural Microbiology Engineering Research Center of Ministory of Education;College of Food Science and Technology;Huazhong Agricultural University;
..............page:22-28
The effect of different microorganism strains on nutritional quality and fl avor of fermented fi sh
YAO Cheng-qiang;ZHENG Qiao-ran;LIU Xiao-yu;College of Life Science;Yangtze Normal University;
YAO Cheng-qiang;ZHENG Qiao-ran;LIU Xiao-yu;College of Life Science;Yangtze Normal University;
..............page:29-32
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Utilizing tapioca starch to produce edible single cell protein through mixed fermentation
HE Hai-yan;QIN Yong-ling;ZHOU Li-juan;HUANG Ling;College of Chemical and Biological Engineering;Hechi University;
HE Hai-yan;QIN Yong-ling;ZHOU Li-juan;HUANG Ling;College of Chemical and Biological Engineering;Hechi University;
..............page:33-36
Solubility of casein modifi ed by Maillard reaction in dry state
GAO Wei;WANG Yi-ting;JIANG Shu-juan;QIAN Fang;MU Guang-qing;College of Food;Dalian Polytechnic University;
GAO Wei;WANG Yi-ting;JIANG Shu-juan;QIAN Fang;MU Guang-qing;College of Food;Dalian Polytechnic University;
..............page:38-40
Preparation and characteristic of squalene liposomes
SONG Fei;LEI Xi-xi;CHEN Wei-jun;ZHAO Song-lin;Coconut Research Institute;Chinese Academy of Tropical Agricultural Sciences;Engineering and Technology Research Center for Coconut Deep Process of Hainan Province;College of Food;Hainan University;
SONG Fei;LEI Xi-xi;CHEN Wei-jun;ZHAO Song-lin;Coconut Research Institute;Chinese Academy of Tropical Agricultural Sciences;Engineering and Technology Research Center for Coconut Deep Process of Hainan Province;College of Food;Hainan University;
..............page:41-44
Effect of tea infusions on inhibition of nitrosifi cation
ZHONG Xi-qiong;LIANG Shao-shan;CAI Qi-chun;ZHANG Ying-hui;School of Food and Horticulture;Foshan University;
ZHONG Xi-qiong;LIANG Shao-shan;CAI Qi-chun;ZHANG Ying-hui;School of Food and Horticulture;Foshan University;
..............page:45-48
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Inhibitory effect of active components of wine on fatty acid synthase
CHEN Qiu-ping;WU Xiao-qin;MA Xiao-feng;SHEN Jian-fu;College of Biological & Environmental Sciences;Zhejang Wanli University;School of Biosystems Engineering and Food Science;Zhejiang University;College of Life Science;Graduate School of Chinese Academy of Sciences;
CHEN Qiu-ping;WU Xiao-qin;MA Xiao-feng;SHEN Jian-fu;College of Biological & Environmental Sciences;Zhejang Wanli University;School of Biosystems Engineering and Food Science;Zhejiang University;College of Life Science;Graduate School of Chinese Academy of Sciences;
..............page:49-53
Validate mode of action and fi nd main bioactive components of functional food
YU Yan;CAI Jian;Suzhou Polytechnic Institue of Agriculture;
YU Yan;CAI Jian;Suzhou Polytechnic Institue of Agriculture;
..............page:54-60
Preparation of chestnut paste
ZHOU Dan;HONG Shan-ru;ZHAO Qiao-jiao;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
ZHOU Dan;HONG Shan-ru;ZHAO Qiao-jiao;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
..............page:61-64
Development of Coix seed beverage
WU Ying-mei;WANG Ming-li;LI Shan-shan;College of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fermentation Technology and Biological Pharmany;Guizhou University;
WU Ying-mei;WANG Ming-li;LI Shan-shan;College of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fermentation Technology and Biological Pharmany;Guizhou University;
..............page:65-67+71
Processing technology of lactic acid bacteria beverage with pomelo
SU Lin;YIN Li-qing;College of Food Science and Engineering;Inner Mongolia Agricultural University;
SU Lin;YIN Li-qing;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:68-71
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Optimization of fermentation conditions of fermented sausage by response surface methodology
HE Jian-ye;ZHANG Hu-bin;WANG Zhi-geng;MEI Lin;XUE Xiu-heng;College of Tea and Food Science and Technology of Anhui Agriculture University;Anhui Agricultural Products Processing Engineering Laboratory;Hefei Institute of Agricultural Products Processing;
HE Jian-ye;ZHANG Hu-bin;WANG Zhi-geng;MEI Lin;XUE Xiu-heng;College of Tea and Food Science and Technology of Anhui Agriculture University;Anhui Agricultural Products Processing Engineering Laboratory;Hefei Institute of Agricultural Products Processing;
..............page:74-79
The dynamic changes of microorganisms in smoked eel during cold storage by DGGE
YIN Wei-li;LIU Ning;GENG Jin-pei;YANG Li-jun;DUAN Xiao-hui;SU Zhi-ping;Yantai Entry-exit Inspection and Quarantine Bureau;
YIN Wei-li;LIU Ning;GENG Jin-pei;YANG Li-jun;DUAN Xiao-hui;SU Zhi-ping;Yantai Entry-exit Inspection and Quarantine Bureau;
..............page:80-85
Preparation and physical property measurement to sausage of apple fi ber
WEI Jue;WAN Ping;QIN Fang;GUO Yu-rong;Faculty of Biotechnology;Chengdu University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
WEI Jue;WAN Ping;QIN Fang;GUO Yu-rong;Faculty of Biotechnology;Chengdu University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:85-87+91
Effect of bamboo juice-incorporated chitosan on fresh preservation of the fi sh of Nanwan Sand Gurnard
XING Shu-jie;LIU Kai-hua;ZHANG Yu-hang;Department of Food Science;Xinyang College of Agriculture and Forestry;
XING Shu-jie;LIU Kai-hua;ZHANG Yu-hang;Department of Food Science;Xinyang College of Agriculture and Forestry;
..............page:88-91
Hot-air drying process and drying models for scallops
WANG Ya-jiao;YAO Si-yuan;GUO Jie;WANG Jie;College of Food Science and Technology;Agricultural University of Hebei;
WANG Ya-jiao;YAO Si-yuan;GUO Jie;WANG Jie;College of Food Science and Technology;Agricultural University of Hebei;
..............page:92-96
Effects of different freezing processes and frozen storage temperature on amino acids of argopecten irradiams muscle
CUI Rui-ying;ZHANG Zhi-sheng;ZHENG Qian-wei;RAN Ding;LIANG Shuai-feng;LI Na;Food Science and Technology College;Agricultural University of Hebei;
CUI Rui-ying;ZHANG Zhi-sheng;ZHENG Qian-wei;RAN Ding;LIANG Shuai-feng;LI Na;Food Science and Technology College;Agricultural University of Hebei;
..............page:97-100
Correlation between amylase activity and diastatic power of hull-less barley fl our and malt
FAN Dong-xue;LI Lin-lin;ZHANG Dong;GAO Kun;SHEN Qun;College of Food Science and Nutritional Engineering;China Agricultural University;Light Industry Research Institute Co;LTD;
FAN Dong-xue;LI Lin-lin;ZHANG Dong;GAO Kun;SHEN Qun;College of Food Science and Nutritional Engineering;China Agricultural University;Light Industry Research Institute Co;LTD;
..............page:102-105+111
Impact of wheat bran on sensorial and nutritional properties of chiffon cake
WANG Jun;WANG Zhong-he;Department of Biology;Hanshan Normal University;
WANG Jun;WANG Zhong-he;Department of Biology;Hanshan Normal University;
..............page:106-111
Effect of temperature-controlled storage on milled rice quality
ZHONG Guo-cai;CHEN Wei;LAO Chuan-zhong;LIANG Lan-lan;CHEN Jia-dong;ZHOU Xin-long;Guangdong Institute of Cereal Science Research;Xintang Grain Administration of Zengcheng Grain Bureau;
ZHONG Guo-cai;CHEN Wei;LAO Chuan-zhong;LIANG Lan-lan;CHEN Jia-dong;ZHOU Xin-long;Guangdong Institute of Cereal Science Research;Xintang Grain Administration of Zengcheng Grain Bureau;
..............page:112-116
Sterilization effect of intense pulsed light on bread mould
LIU Xin;MA Tao;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;College of Food Science and Technology;Shenyang Agricultural University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
LIU Xin;MA Tao;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;College of Food Science and Technology;Shenyang Agricultural University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
..............page:116-120
The application and prospect of buckwheat rice processing on-line fl ow detection and control system
XING Kai;DU Wen-liang;LIU Chuang;QUAN Ya-jing;College of Mechanical and Electrical Engineering;Inner Mongolia Agricultural University;
XING Kai;DU Wen-liang;LIU Chuang;QUAN Ya-jing;College of Mechanical and Electrical Engineering;Inner Mongolia Agricultural University;
..............page:121-124
Research on color protecting and drying process in production of purple sweet potato fl our
PU Chuan-fen;TANG Wen-ting;ZHANG Yan;WANG Shi-qing;Food Science & Engineering College;Qingdao Agricultural University;
PU Chuan-fen;TANG Wen-ting;ZHANG Yan;WANG Shi-qing;Food Science & Engineering College;Qingdao Agricultural University;
..............page:125-128
Microwave-assisted extraction method for zein
LIANG Li-min;XU Yong;Guangdong Food Industry Institute;Guangdong Provincial Public Laboratory of Food Industry;
LIANG Li-min;XU Yong;Guangdong Food Industry Institute;Guangdong Provincial Public Laboratory of Food Industry;
..............page:128-131
Microwave assisted aqueous enzymatic extraction of rice bran oil
MA Chao;LIAO Yu-jie;YANG Tao;ZOU Hua-rong;WU Yao;WAN Duan-ji;College of Resource and Environment;Hubei University of Technology;
MA Chao;LIAO Yu-jie;YANG Tao;ZOU Hua-rong;WU Yao;WAN Duan-ji;College of Resource and Environment;Hubei University of Technology;
..............page:132-135
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Preparation of cold-pressed sesame oil powder by spray drying
HOU Li-xia;WANG Xiao-xia;LIU Yu-lan;JI Jun-min;YANG Shu-ping;College of Grain;Oil and Food;Henan University of Technology;Henan Sunshine Group Corporation;
HOU Li-xia;WANG Xiao-xia;LIU Yu-lan;JI Jun-min;YANG Shu-ping;College of Grain;Oil and Food;Henan University of Technology;Henan Sunshine Group Corporation;
..............page:136-139
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Optimization of the extraction of Cordyceps militaris polysaccharides by combined ultrasonic wave treatment and enzyme hydrolysis
CHEN Xiao-peng;WANG Zhen-jiong;HUA Chun;ZHOU Feng;WANG Ren-lei;WANG Xue;CHI Yue-lan;College of Life Sciences;Nanjing Normal University;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang College;Biology Department;Jiangsu Institute of Education;
CHEN Xiao-peng;WANG Zhen-jiong;HUA Chun;ZHOU Feng;WANG Ren-lei;WANG Xue;CHI Yue-lan;College of Life Sciences;Nanjing Normal University;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang College;Biology Department;Jiangsu Institute of Education;
..............page:142-147
Comparative study on extraction of polysaccharides in different varieties of potato leaves and their antioxidant activities
FAN Fang;Department of Chemistry and Life Science;Guangdong University of Petrochemical Technology;
FAN Fang;Department of Chemistry and Life Science;Guangdong University of Petrochemical Technology;
..............page:147-150
Preliminary optimization the extraction conditions of triterpenoids in callus of Cyclocarya paliurus
CHEN Ji-guang;SHANGGUAN Xin-chen;YIN Zhong-ping;WU Shao-fu;College of Food Science and Engineering;Jiangxi Agricultural University;Jiangxi Key Laboratory of Natural Products and Functional Food;
CHEN Ji-guang;SHANGGUAN Xin-chen;YIN Zhong-ping;WU Shao-fu;College of Food Science and Engineering;Jiangxi Agricultural University;Jiangxi Key Laboratory of Natural Products and Functional Food;
..............page:151-155
Bioactivities of naringin and its enzymatic conversion products
YU Guang-ren;JIANG Chao;XIAO An-feng;CAI Hui-nong;NI Hui;YANG Qiu-ming;College of Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Microbiology and Enzyme Engineering Technology of Fujian Province;Research Center of Food Biotechnology of Xiamen City;
YU Guang-ren;JIANG Chao;XIAO An-feng;CAI Hui-nong;NI Hui;YANG Qiu-ming;College of Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Microbiology and Enzyme Engineering Technology of Fujian Province;Research Center of Food Biotechnology of Xiamen City;
..............page:155-159
The chelating ability of larch polyphenols to Ca2+ and Zn2+
ZHANG Zhi;YU Zhen;WANG Zhen-yu;AN Jing;LIU Dong-min;Department of Forestry;Northeast Forestry University;Department of Food Science and Engineering;Harbin Institute of Technology;
ZHANG Zhi;YU Zhen;WANG Zhen-yu;AN Jing;LIU Dong-min;Department of Forestry;Northeast Forestry University;Department of Food Science and Engineering;Harbin Institute of Technology;
..............page:160-163
Optimization of ultrasound-mixed solvent extraction technique of carotenes in the Marigold by response surface methodology
ZHANG Wei-hong;LI Peng-cheng;XU Su-mei;GAO Chao;MA Kong-jun;Academe of Chemistry and Chemical Engineering;Xinjiang University;
ZHANG Wei-hong;LI Peng-cheng;XU Su-mei;GAO Chao;MA Kong-jun;Academe of Chemistry and Chemical Engineering;Xinjiang University;
..............page:164-168+172
Inhibitory activies of different theafl avins against tyrosinase
ZHOU Ying-li;LIU Jing;YE Qiong-xian;ZHAO Zhi-min;ZHU Long-ping;WANG Dong-mei;School of Pharmaceutical Sciences;Sun Yat-sen University;
ZHOU Ying-li;LIU Jing;YE Qiong-xian;ZHAO Zhi-min;ZHU Long-ping;WANG Dong-mei;School of Pharmaceutical Sciences;Sun Yat-sen University;
..............page:169-172
Extraction juglone in GPJ by alkali acid precipitation
LI Xiu-feng;ZHANG Yan-fang;LIU Shu-ping;Hebei United University;Fine Lives Tock Breeding Work Station of Hebei Province;
LI Xiu-feng;ZHANG Yan-fang;LIU Shu-ping;Hebei United University;Fine Lives Tock Breeding Work Station of Hebei Province;
..............page:173-175
Preparation of soluble dietary fi ber in pumpkin with microwave and study on physicochemical properties
LI Lu;GUAN Jian;XUE Shu-jing;LIU Ye-junnan;CHEN De-yuan;ZHOU Ming;YANG De;GUO Peng;Institute for Farm Products and Nuclear-Agricultural Technology;HAAS;Chutian College;Huazhong Agricultural University;Hubei Zhongxiang Green Food Office;
LI Lu;GUAN Jian;XUE Shu-jing;LIU Ye-junnan;CHEN De-yuan;ZHOU Ming;YANG De;GUO Peng;Institute for Farm Products and Nuclear-Agricultural Technology;HAAS;Chutian College;Huazhong Agricultural University;Hubei Zhongxiang Green Food Office;
..............page:176-180
Effects of aqueous extract from Cordyceps fl ower to scavenge nitrite
ZHANG Su-bin;LI Jiang-feng;School of Chemistry and Chemical Engineering;Zhaoqing University;
ZHANG Su-bin;LI Jiang-feng;School of Chemistry and Chemical Engineering;Zhaoqing University;
..............page:181-184
Ultrasound-assisted extraction of antibacterial elements of Chinese goldthread and Cortex Phellodendri
HAN Zhi-qiang;ZHANG Lai-lin;SANG Qing-bo;KE Chun-mei;School of Food Science of Technology;Henan University of Technology;Zhengzhou Xingtai Technology Industrial Co.;Ltd.;Changle State-Level Grain Depot;
HAN Zhi-qiang;ZHANG Lai-lin;SANG Qing-bo;KE Chun-mei;School of Food Science of Technology;Henan University of Technology;Zhengzhou Xingtai Technology Industrial Co.;Ltd.;Changle State-Level Grain Depot;
..............page:184-187
Microwave-assisted extraction of astaxanthin from Haematococcus pluvialis
ZHAO Xiao-yan;CHEN Jun;CHEN Feng-liang;WANG Xian-chang;CHEN Xiang-yan;WANG Yi-fen;BI Yu-ping;Institute Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Hi-tech Research Centre;Shandong Academy of Agricultural Sciences;
ZHAO Xiao-yan;CHEN Jun;CHEN Feng-liang;WANG Xian-chang;CHEN Xiang-yan;WANG Yi-fen;BI Yu-ping;Institute Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Hi-tech Research Centre;Shandong Academy of Agricultural Sciences;
..............page:188-193
Antibactrial and antioxidative activity of the fl avonoids extracted from Gnaphlium affi ne D.Don
LIAO Peng-fei;LIAO Yang-tao;WU Fu-heng;Teaching Center for Experimental Biology;School of Life Science and Food Engineering;Nanchang University;Veterinary Faculty;Hunan Agricultural University;
LIAO Peng-fei;LIAO Yang-tao;WU Fu-heng;Teaching Center for Experimental Biology;School of Life Science and Food Engineering;Nanchang University;Veterinary Faculty;Hunan Agricultural University;
..............page:193-197
Extraction of total fl avonoids from Houttuynia cordata Thunb and its antioxidant activity
HE Jie;HE Rui;YAN Feng-wei;College of Life Science;Yangtze University;
HE Jie;HE Rui;YAN Feng-wei;College of Life Science;Yangtze University;
..............page:198-201
Adsorbing the isofl avones from soybean whey waste water with the D101 macroporous resin
SUN Jie;SU Jing-ying;YIN Guo-you;WANG Chao;LUO Dan-feng;JI Xiao-hui;College of Life Science and Engineering;Henan University of Urban Constrction;Pingdingshan Industry College of Technology;
SUN Jie;SU Jing-ying;YIN Guo-you;WANG Chao;LUO Dan-feng;JI Xiao-hui;College of Life Science and Engineering;Henan University of Urban Constrction;Pingdingshan Industry College of Technology;
..............page:202-206
Effect of different pH on extraction and process optimization of hemp seed protein
LI Le;WU Hui;LAI Fu-rao;Department of Applied Chemistry;Chongqing Chemical Industry Vocational College;School of Light Industry and Food Sciences;South China University of Technology;
LI Le;WU Hui;LAI Fu-rao;Department of Applied Chemistry;Chongqing Chemical Industry Vocational College;School of Light Industry and Food Sciences;South China University of Technology;
..............page:207-210
Immunostimulatory and antioxidant activities of Oviductus Ranae protein hydrolysates
GUO Miao;WANG Tao;CUI Li;XU Mei-yu;WENG Qiang;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
GUO Miao;WANG Tao;CUI Li;XU Mei-yu;WENG Qiang;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
..............page:211-214
Comparison of salt-soluble protein of frozen storage treatment on the silver carp, carp fi sh extracted by KCl buffer solution of carbonic acid and phosphoric acid
LIU Tie-ling;FAN Xiu-hua;WU Ting-ting;Tianjin Agricultural College;
LIU Tie-ling;FAN Xiu-hua;WU Ting-ting;Tianjin Agricultural College;
..............page:215-217
Optimization of the preparation procedure and the antioxidant activity of polypeptide from sea cucumber visceral
YANG Tao;WAN Duan-ji;WU Zheng-qi;LIAO Yu-jie;WU Yao;Hubei University of Technology;School of Resources and Environmental Engineering;Hubei University of Technology;School of Food and Pharmaceutical Engineering;
YANG Tao;WAN Duan-ji;WU Zheng-qi;LIAO Yu-jie;WU Yao;Hubei University of Technology;School of Resources and Environmental Engineering;Hubei University of Technology;School of Food and Pharmaceutical Engineering;
..............page:218-222
Progress in heat moisture treatment technology preparing for slowly digestible starch
YAN Ming;LIN Qin-lu;LUO Fei-jun;National Engineering Laboratory for Rice and Byproducts Deep Processing;College of Food Science and Engineering;Central South University of Forestry and Technology;
YAN Ming;LIN Qin-lu;LUO Fei-jun;National Engineering Laboratory for Rice and Byproducts Deep Processing;College of Food Science and Engineering;Central South University of Forestry and Technology;
..............page:224-227
Antimicrobial mechanisms of 3-O-caffeoyl quinic acid and 3,5-di-O-caffeoyl quinic acid against Escherichia coli
ZHOU Zhi-e;LUO Qiu-shui;XIONG Jian-hua;TANG Kai-jie;College of Food Science and Engineering;Jiangxi Agricultural University;Key Lab for Agricultural Product processing and Quality Control of Nanchang City;
ZHOU Zhi-e;LUO Qiu-shui;XIONG Jian-hua;TANG Kai-jie;College of Food Science and Engineering;Jiangxi Agricultural University;Key Lab for Agricultural Product processing and Quality Control of Nanchang City;
..............page:228-232
Optimization of jujube pigment extraction by orthogonal experiment
SHAO Pei-lan;XU Ming;College of Agriculture Science;Ningxia University;College of Life Science;Ningxia University;
SHAO Pei-lan;XU Ming;College of Agriculture Science;Ningxia University;College of Life Science;Ningxia University;
..............page:232-235
Effects of peracetic acid preservation on postharvest quality of loquat fruit
SONG Hu-wei;YANG Li-ming;ZHENG Yong-hua;YUAN Wei-ming;ZHANG Rui-yue;Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake;Life Science School of Huaiyin Normal University;College of Food Science and Technology;Nanjing Agricultural University;Suzhou Polytechnic Institute of Agriculture;
SONG Hu-wei;YANG Li-ming;ZHENG Yong-hua;YUAN Wei-ming;ZHANG Rui-yue;Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake;Life Science School of Huaiyin Normal University;College of Food Science and Technology;Nanjing Agricultural University;Suzhou Polytechnic Institute of Agriculture;
..............page:236-241
Effect of konjac gum, carrageenan and xanthan gum on the quality of goose blood gel
SUN Wei-qing;YAN Hao;WANG Fu-bing;College of Life Science;Yangtze University;
SUN Wei-qing;YAN Hao;WANG Fu-bing;College of Life Science;Yangtze University;
..............page:242-245
Preparing technique of Jackfruit tree smoked liquid
HU Wu;WANG Wei-min;CHEN Su-hua;DING Wei;WANG Lu;College of Food Science and Technology;Guangdong Ocean University;Xujun Aquatic Products Limited Company;
HU Wu;WANG Wei-min;CHEN Su-hua;DING Wei;WANG Lu;College of Food Science and Technology;Guangdong Ocean University;Xujun Aquatic Products Limited Company;
..............page:246-249
Preparation of N,O-carboxymethyl chitosan with difference degrees of substitution
HUANG Guo-qing;WANG Guan-yun;XIAO Jun-xia;College of Food Science and Engineering;Qingdao Agriculture University;
HUANG Guo-qing;WANG Guan-yun;XIAO Jun-xia;College of Food Science and Engineering;Qingdao Agriculture University;
..............page:250-254
Functional of traditional kochujang
LIU Zi-ling;LI Ying;HAN Li-jie;LV Jia-ning;PIAO Cheng-dao;College of Agricultual;Yanbian University;Yanbian University;
LIU Zi-ling;LI Ying;HAN Li-jie;LV Jia-ning;PIAO Cheng-dao;College of Agricultual;Yanbian University;Yanbian University;
..............page:254-260
Effects of several kinds of spices on the quality of pickle
CHEN Mao-quan;YING Jun-hui;WANG Dong-ming;School of Environmental Engineering;Lishui Vocational & Technical College;
CHEN Mao-quan;YING Jun-hui;WANG Dong-ming;School of Environmental Engineering;Lishui Vocational & Technical College;
..............page:261-263
Safety assessment of soybean bioactive peptides
GAO Meng-ni;JIANG Lian-zhou;ZHU Xiu-qing;HOU Jun-cai;ZHANG Jia-xiu;CAO Qiu-ge;HAN Wei-wei;LI Xiao-jing;College of Food Science;Northeast Agricultural University;National Research Soybean Engineering and Technology Center;Northeast Agricultural University;
GAO Meng-ni;JIANG Lian-zhou;ZHU Xiu-qing;HOU Jun-cai;ZHANG Jia-xiu;CAO Qiu-ge;HAN Wei-wei;LI Xiao-jing;College of Food Science;Northeast Agricultural University;National Research Soybean Engineering and Technology Center;Northeast Agricultural University;
..............page:266-270
Determination of 10-hydroxy-2-decenoic acid in royal jelly at different temperature and time by high performance liquid chromatography
ZHANG Juan;ZOU Li-jun;TAN Ting;Department of Preventive Medicine;Gannan Medical University;Center of Analysis and Testing;Nanchang University;
ZHANG Juan;ZOU Li-jun;TAN Ting;Department of Preventive Medicine;Gannan Medical University;Center of Analysis and Testing;Nanchang University;
..............page:270-272
Essential oil chemical compounds analysis in stems of Alpinia coriandriodora by GC-MS
ZHONG Hua-feng;YANG Chun-cheng;HUANG Guo-hong;LIU Yong-zhi;Guangxi Vocational and Technical College;
ZHONG Hua-feng;YANG Chun-cheng;HUANG Guo-hong;LIU Yong-zhi;Guangxi Vocational and Technical College;
..............page:273-275
Determination of 10 organic acid in different kinds of mango by HPLC
ZHANG E-zhen;CUI Su-fen;XIN Ming;HE Quan-guang;LIAO Fen;Institute of Agro-food Science & Technology;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;
ZHANG E-zhen;CUI Su-fen;XIN Ming;HE Quan-guang;LIAO Fen;Institute of Agro-food Science & Technology;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;
..............page:276-280
Manufacture of thiamphenicol rapid detection test strip on gold
ZHOU Wei-wei;YANG Jun;YU Xiao-feng;LI Hong-wei;WANG Kai-ping;LIU Guo-qing;College of Biotechnology and Food Engineering;Hefei University of Technology;Anhui Entry-exit Inspection and Quarantine Bureau;
ZHOU Wei-wei;YANG Jun;YU Xiao-feng;LI Hong-wei;WANG Kai-ping;LIU Guo-qing;College of Biotechnology and Food Engineering;Hefei University of Technology;Anhui Entry-exit Inspection and Quarantine Bureau;
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Determination of benzoic acid and sorbic acid in soy and sauce by HPLC
GUAN Yong-yi;LIN Hai-dan;QIU Zhi-chao;ZHOU Zhi-fei;CHEN Yu-fang;JIN Meng;XIE Yu-shan;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
GUAN Yong-yi;LIN Hai-dan;QIU Zhi-chao;ZHOU Zhi-fei;CHEN Yu-fang;JIN Meng;XIE Yu-shan;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
..............page:285-287
Rapid detection of Staphylococcus aureus by real-time PCR using high resolution melting curve analysis
HUANG Xiu-li;ZHANG Li;FENG Xia-ping;XIAO Xing-long;YU Yi-gang;Huizhou Quanlity and Measuring Supervision Testing Institute;College of Light Industry and Food Sciences;South China University of Technology;
HUANG Xiu-li;ZHANG Li;FENG Xia-ping;XIAO Xing-long;YU Yi-gang;Huizhou Quanlity and Measuring Supervision Testing Institute;College of Light Industry and Food Sciences;South China University of Technology;
..............page:288-294
..............page:295
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