1005-9989
2014 Issue 7
Preparation of lactase-loaded nanoparticles and investigation of hydrolysis of lactose in milk
SHENG Yan;JIA Jing-xia;College of Chemistry and Chemical Engineering;Yantai University;
SHENG Yan;JIA Jing-xia;College of Chemistry and Chemical Engineering;Yantai University;
..............page:2-5
Screening of Lactobacillus strains for inhibiting the oral Streptococcus mutant
PENG Yue;MENG Xiang-chen;ZHU De-quan;YANG Jie;ZHENG Hui-qi;Key Laboratory of Dairy Science;Ministry of Education Northeast Agricultural University;
PENG Yue;MENG Xiang-chen;ZHU De-quan;YANG Jie;ZHENG Hui-qi;Key Laboratory of Dairy Science;Ministry of Education Northeast Agricultural University;
..............page:6-10
Dynamic expression analysis of key functional gene of acetaldehyde production of Streptococcus thermophilus in after-ripening period of yogurt
WUREN Tu-ya;YU Jie;WANG Hong-mei;QIN Yan-ting;DE Liang-liang;LIU Wen-jun;ZHANG He-ping;MENGHE Bi-li-ge;College of Food Science and Engineering;Inner Mongolia Agricultural University;
WUREN Tu-ya;YU Jie;WANG Hong-mei;QIN Yan-ting;DE Liang-liang;LIU Wen-jun;ZHANG He-ping;MENGHE Bi-li-ge;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:11-16
Isolation and identification of flavoring Lactococcus from butter and preliminary study on aroma characteristics
LI Yao;LI Bao-kun;LU Shi-ling;LI Kai-xiong;YANG Yan-bin;ZHENG Xiao-ji;PEI Long-ying;College of Food;Shihezi University;
LI Yao;LI Bao-kun;LU Shi-ling;LI Kai-xiong;YANG Yan-bin;ZHENG Xiao-ji;PEI Long-ying;College of Food;Shihezi University;
..............page:16-21
Different degradation effect to nitrite between Lactobacillus fermentum and Lactobacillus pentosus
ZHU Ying-lian;GUO Li-ping;Department of Food Science and Engineer;Qingdao Agricultural University;
ZHU Ying-lian;GUO Li-ping;Department of Food Science and Engineer;Qingdao Agricultural University;
..............page:22-25
Proteomics analysis of Saccharomyces cerevisiae with differential generations
JI Yang-yang;PIAO Yong-zhe;YUAN Fang;HUANG Wei;WANG Shi-quan;YANG Hong-ze;ZHAO Chang-xin;College of Biological Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
JI Yang-yang;PIAO Yong-zhe;YUAN Fang;HUANG Wei;WANG Shi-quan;YANG Hong-ze;ZHAO Chang-xin;College of Biological Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
..............page:26-30
The use of encapsulation technologies in protecting probiotics
PAN Qiu-yue;GAO Hong-yan;NAN Tian-yue;YUAN Fang;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural University;China Forestry Publishing House;
PAN Qiu-yue;GAO Hong-yan;NAN Tian-yue;YUAN Fang;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural University;China Forestry Publishing House;
..............page:31-36
Screen and identification of high-yield acetic acid bacteria
TAN Cai-deng;LIAO Yan-zhi;SITU Man-quan;ZHU Mei-juan;Department of Food and Bioengineering;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;
TAN Cai-deng;LIAO Yan-zhi;SITU Man-quan;ZHU Mei-juan;Department of Food and Bioengineering;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;
..............page:36-40
The fungal community structure in medium-high temperature Daqu and ultrahigh temperature Daqu based on ITS gene clone libraries
WANG Cai-hong;LUO Hui-Bo;ZHUO Yu-chong;SHEN Cai-ping;WANG Xiao-jun;YE Guang-bin;College of Bioengineering;Sichuan University of Science and Engineering;Liquor-making Biological Technology and Application of Key Laboratory of Sichuan Province;Sichuan Langjiu Group Co. Ltd.;Luzhou Laojiao Co. Ltd.;
WANG Cai-hong;LUO Hui-Bo;ZHUO Yu-chong;SHEN Cai-ping;WANG Xiao-jun;YE Guang-bin;College of Bioengineering;Sichuan University of Science and Engineering;Liquor-making Biological Technology and Application of Key Laboratory of Sichuan Province;Sichuan Langjiu Group Co. Ltd.;Luzhou Laojiao Co. Ltd.;
..............page:41-46
Conditions of Agrobacterium tumefaciens mediated transformation of Rhizopus arrhizus with pBI121 plasmid
ZHAO You-xi;JI Yi-zhi;OUYANG Yan-hua;GONG Ping;College of Biochemistry and Engineering;Beijing Union University;
ZHAO You-xi;JI Yi-zhi;OUYANG Yan-hua;GONG Ping;College of Biochemistry and Engineering;Beijing Union University;
..............page:46-49
..............page:49
..............page:50
Effect of 1-MCP and silicon gum film modified atmosphere packaging on quality retention during storage of green pepper
WEI Wen-wen;FENG Jian-hua;YANG Xiang-zheng;XU Xin-ming;LV Ping;Jinan Fruit Research Institute;China Supply and Marketing Cooperatives;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
WEI Wen-wen;FENG Jian-hua;YANG Xiang-zheng;XU Xin-ming;LV Ping;Jinan Fruit Research Institute;China Supply and Marketing Cooperatives;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:52-55
Effects of methyl jasmonate on chilling injury and storage qualities in postharvest apricot
ZHU Xuan;WANG Ying;LI Xue-wen;ZHANG Xin-qian;LI Mei-jun;College of Food Science;Xinjiang Agricultural University;College of Chemical Engineering;Xinjiang Agricultural University;
ZHU Xuan;WANG Ying;LI Xue-wen;ZHANG Xin-qian;LI Mei-jun;College of Food Science;Xinjiang Agricultural University;College of Chemical Engineering;Xinjiang Agricultural University;
..............page:56-60
Effects of different ripening agents to banana quality and physiology
NIU Rui;WANG Yu;HAO Li-ping;College of Food Science and Engineering;Shanxi Agricultural University;
NIU Rui;WANG Yu;HAO Li-ping;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:61-64
The blending beverage with Chinese chestnuts and red dates
LI Yao-yao;LI Xi-hong;LI Qi;MA Hong-yuan;ZHANG Lu;ZHAO Peng-yu;CHEN Huan-huan;CHEN Lan;College of Food Science and Bioengineering;Tianjin University of Science and Technology;
LI Yao-yao;LI Xi-hong;LI Qi;MA Hong-yuan;ZHANG Lu;ZHAO Peng-yu;CHEN Huan-huan;CHEN Lan;College of Food Science and Bioengineering;Tianjin University of Science and Technology;
..............page:65-68
Preparation on the vinegar drink of the sweet potato leaf
HUANG Da-wei;YUE Chun;LI Ji-hong;The Nanyang Quality Engineering Supervision Examines Test Center;Department of Biochemistry;Nanyang Institute of Technology;
HUANG Da-wei;YUE Chun;LI Ji-hong;The Nanyang Quality Engineering Supervision Examines Test Center;Department of Biochemistry;Nanyang Institute of Technology;
..............page:69-73
Comparison on the producing technology of peanut milk
XING Jian-hua;ZHANG Feng;XIN Jian-hao;LIU Kuan-hao;School of Medicine;Huanghe Science and Technology College;Beijing Huiyuan Group Kaifeng Co.;Ltd.;
XING Jian-hua;ZHANG Feng;XIN Jian-hao;LIU Kuan-hao;School of Medicine;Huanghe Science and Technology College;Beijing Huiyuan Group Kaifeng Co.;Ltd.;
..............page:73-75
Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from sea cucumber(Acaudina leucoprocta)
YUAN Kun-shan;SUN Guo-qiong;ZHENG Yi;YU Yue-qin;WANG Lei;WANG Bao-jie;Qingdao University of Science and Technology;Institute of Oceanology;Chinese Academy of Sciences;
YUAN Kun-shan;SUN Guo-qiong;ZHENG Yi;YU Yue-qin;WANG Lei;WANG Bao-jie;Qingdao University of Science and Technology;Institute of Oceanology;Chinese Academy of Sciences;
..............page:76-83
Research progress of deacidification methods for fruit juice
LIU Shuang;LIU Qing-ru;YUAN Fang;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural Univerisity;
LIU Shuang;LIU Qing-ru;YUAN Fang;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural Univerisity;
..............page:83-87
Optimization of maltodetrin and tricalcium phosphate for producing honey powder
LIU Li-bin;CUI Zheng-wei;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;
LIU Li-bin;CUI Zheng-wei;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;
..............page:88-93
Interaction characteristics of quercetin and BSA using spectroscopic and molecular docking
YANG Rong-rong;ZHU Jing-bo;KOU Zi-nong;DING Yan;WANG Lin-lin;School of Food Science and Technology;Dalian Polytechnic University;Institute of Chemistry and Applications of Plant Resources;Dalian Polytechnic University;Instrumental Analysis Center;Dalian Polytechnic University;
YANG Rong-rong;ZHU Jing-bo;KOU Zi-nong;DING Yan;WANG Lin-lin;School of Food Science and Technology;Dalian Polytechnic University;Institute of Chemistry and Applications of Plant Resources;Dalian Polytechnic University;Instrumental Analysis Center;Dalian Polytechnic University;
..............page:93-98
..............page:98
Optimization of reaction parameters for fish oil ethyl ester hydrolysis in subcritical water using response surface methodology
ZHUANG Dai-na;YU Hui;FANG Xu-bo;CHEN Xiao-e;School of Food and Medicine;Zhejiang Ocean University;
ZHUANG Dai-na;YU Hui;FANG Xu-bo;CHEN Xiao-e;School of Food and Medicine;Zhejiang Ocean University;
..............page:99-103
..............page:104
Effects of ultrasonic treatment on decontamination of Pseudomonas biofilm on fresh chicken surface
FENG Ting;SUN Jing-xin;XING Xin-tao;YAN Mei-ling;XU Xing-lian;College of Food Science and Engineering;Qingdao Agricultural University;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;
FENG Ting;SUN Jing-xin;XING Xin-tao;YAN Mei-ling;XU Xing-lian;College of Food Science and Engineering;Qingdao Agricultural University;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;
..............page:106-111
Effect of Amomum tsao-ko on the formation of volatile flavor compounds of stewed chicken
WU Su-su;ZHAO Gai-ming;LIU Yan-xia;SUN Ling-xia;LI Miao-yun;HUANG Xian-qing;GAO Xiao-ping;Henan Key Lab of Meat Quality and Safety Control;College of Food Science & Technology;Henan Agricultural University;
WU Su-su;ZHAO Gai-ming;LIU Yan-xia;SUN Ling-xia;LI Miao-yun;HUANG Xian-qing;GAO Xiao-ping;Henan Key Lab of Meat Quality and Safety Control;College of Food Science & Technology;Henan Agricultural University;
..............page:112-117
Modelling the growth of lactic acid bacteria and shelf-life prediction model of unpacked red-stewed duck
AI You-wei;XIAO Meng-jia;LIN Rui;College of Food Science and Engineering;Wuhan Polytechnic University;
AI You-wei;XIAO Meng-jia;LIN Rui;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:118-122
The effects of thermization on the quality of the chicken claws and the optimization of the process parameters
NI Lei;CUI Zheng-wei;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;
NI Lei;CUI Zheng-wei;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;
..............page:123-128
..............page:128
Instant scallops column silk production technology
ZHAO Xiang-zhong;ZHANG He-liang;LI Guo-sheng;BIAN Da-peng;ZHANG Cui-cui;CHEN Yi-jing;School of Food & Bioengineering;Qilu University of Technology;National Marine Shellfish Engineering Technology Research Center;
ZHAO Xiang-zhong;ZHANG He-liang;LI Guo-sheng;BIAN Da-peng;ZHANG Cui-cui;CHEN Yi-jing;School of Food & Bioengineering;Qilu University of Technology;National Marine Shellfish Engineering Technology Research Center;
..............page:129-132
Processing technology of frozen conditioning and spicy smoked sturgeon blocks
GAO Xiang;Jiangsu Food and Pharmaceutical Science College;
GAO Xiang;Jiangsu Food and Pharmaceutical Science College;
..............page:133-136
Determination of amylopectin in the glutinous rice flour by dual-wavelength spectrophotometry
HAUNG Yan;ZHANG Yan-ping;The School of Food Science and Technology;Jiangnan University;
HAUNG Yan;ZHANG Yan-ping;The School of Food Science and Technology;Jiangnan University;
..............page:138-141
Optimization of high resistance instant porridge processing technology by using response surface method
WANG Long-ping;CHENG Zu-xin;XIU Ru-yan;ZHENG Jin-gui;College of Crop Science;Fujian Agriculture and Forestry University;College of Food Science;Fujian Agriculture and Forestry University;
WANG Long-ping;CHENG Zu-xin;XIU Ru-yan;ZHENG Jin-gui;College of Crop Science;Fujian Agriculture and Forestry University;College of Food Science;Fujian Agriculture and Forestry University;
..............page:141-146
Analysis of proximate composition and physicochemical properties of micronizaiton wheat bran and its different component
ZHANG Guo-zhen;HE Jian-jun;YAO Xiao-ling;CHEN Xue-ling;GUAN Jian;SHI Jian-bin;MEI Xin;The Food and Pharmaceutical College of Light industry Division;Hubei University of Technology;Agricultural and Nuclear Agricultural Research;Hubei Academy of Agricultural Sciences;
ZHANG Guo-zhen;HE Jian-jun;YAO Xiao-ling;CHEN Xue-ling;GUAN Jian;SHI Jian-bin;MEI Xin;The Food and Pharmaceutical College of Light industry Division;Hubei University of Technology;Agricultural and Nuclear Agricultural Research;Hubei Academy of Agricultural Sciences;
..............page:147-152
A new method for preparation of high γ-aminobutyric acid germinated brown rice
XIAO Jun-rong;YU Yi-gang;KE Yu-jia;HU Dao-bin;XIAO Xing-long;CHEN Yao-hai;Institute of Light Industry and Food;South China University of Technology;Guangzhou Extraction Biotechnology Co. Ltd;
XIAO Jun-rong;YU Yi-gang;KE Yu-jia;HU Dao-bin;XIAO Xing-long;CHEN Yao-hai;Institute of Light Industry and Food;South China University of Technology;Guangzhou Extraction Biotechnology Co. Ltd;
..............page:152-157
The influence of different packaging materials of soybean storage quality
HAO Mei-mei;CHEN Lan;LI Juan-juan;CHEN Huan-huan;HUANG Xin-hong;Tianjin University of Science and Technology;
HAO Mei-mei;CHEN Lan;LI Juan-juan;CHEN Huan-huan;HUANG Xin-hong;Tianjin University of Science and Technology;
..............page:158-160
The effect of the flour milling process adjustment
BAI Xiao-fang;Beijing Economic Management School;
BAI Xiao-fang;Beijing Economic Management School;
..............page:161-167
Application of enzyme in aqueous extraction of sesame oil
ZHANG Zhao-yang;HOU Li-xia;LIU Yu-lan;JI Jun-min;YANG Shu-ping;College of Grain;Oil and Food;Henan University of Technology;Henan Sunshine Group Corporation;
ZHANG Zhao-yang;HOU Li-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:168-171
Optimization of process of β-cyclodextrin embedding walnut oil by response surface methodology
CHEN Long;WU Feng-zhi;ZHOU Hong-xiang;QIU Shu-yi;School of Liquor and Food Engineering;Guizhou University;Provincial Key Laboratory of Fermentation Engineering and Bio-Pharmaceutical;Guizhou University;
CHEN Long;WU Feng-zhi;ZHOU Hong-xiang;QIU Shu-yi;School of Liquor and Food Engineering;Guizhou University;Provincial Key Laboratory of Fermentation Engineering and Bio-Pharmaceutical;Guizhou University;
..............page:172-175
Optimization of ultrasonic-assisted extraction technique for polysaccharide from gel of aloe vero by response surface methodology
HE Yi-fei;HUANG Liang-guo;LIU Ping-huai;CHEN Qiao-ling;SUN Yu-wan;College of Materials and Chemical Engineering;Hainan University;
HE Yi-fei;HUANG Liang-guo;LIU Ping-huai;CHEN Qiao-ling;SUN Yu-wan;College of Materials and Chemical Engineering;Hainan University;
..............page:178-183
Preparation technology of low-molecular-weight fucoidans and their antibacterial activity
LING Shao-mei;WU Yong-pei;LIU Yi-xiang;YAN Xiang-yong;LI Bin;SU Yong-yu;ZHANG Zhi-gang;College of Biological Engineering;Jimei University;Xiamen Yinxiang Group Ltd.;
LING Shao-mei;WU Yong-pei;LIU Yi-xiang;YAN Xiang-yong;LI Bin;SU Yong-yu;ZHANG Zhi-gang;College of Biological Engineering;Jimei University;Xiamen Yinxiang Group Ltd.;
..............page:184-189
Anti-fatigue and antioxidation effects of Hedyotis diffusa polysaccharides
LI Ming;Sports Department of Taishan University;
LI Ming;Sports Department of Taishan University;
..............page:190-193
Proliferation inhibition effect of purple sweet potato anthocyanins extract on 3T3-L1 preadipocytes
ZENG Hua-yan;LANG Chun-hui;HE Fang;CHEN Xiao-jie;MA Si-si;WANG Juan-xiu;YIN Wen-ya;West China College of Public Health;Sichuan University;
ZENG Hua-yan;LANG Chun-hui;HE Fang;CHEN Xiao-jie;MA Si-si;WANG Juan-xiu;YIN Wen-ya;West China College of Public Health;Sichuan University;
..............page:194-198
The macroporous adsorption resins to purify the anthocyanins in the Cabernet Sauvignon grape skins
ZHAO Wei-yu;BAI Yu-jia;ZHENG Wan-cai;DUAN Ji-hua;FENG Zuo-shan;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Urumqi ChuangXinYuan Biotechnology Limited Company;
ZHAO Wei-yu;BAI Yu-jia;ZHENG Wan-cai;DUAN Ji-hua;FENG Zuo-shan;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Urumqi ChuangXinYuan Biotechnology Limited Company;
..............page:199-205
..............page:205
Research on total flavonoids bioactivity of edible fungus
MIAO Qian-jiang;LIU Yu;XU Feng;WANG Shou-xian;ZHAO Shuang;Institute of Plant and Environment Protection;Beijing Academy of Agriculture and Forestry Science;Beijing Engineering Research Center for Edible Mushroom;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
MIAO Qian-jiang;LIU Yu;XU Feng;WANG Shou-xian;ZHAO Shuang;Institute of Plant and Environment Protection;Beijing Academy of Agriculture and Forestry Science;Beijing Engineering Research Center for Edible Mushroom;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:206-209
Extraction condition and preservation effect to strawberry of Bidens parviflora Willd. flavonoids
GE Shui-lian;CHEN Jian-zhong;XING Hao-chun;HU Li-sha;ZHANG Li-li;College of Life Science and Engineering;Handan College;
GE Shui-lian;CHEN Jian-zhong;XING Hao-chun;HU Li-sha;ZHANG Li-li;College of Life Science and Engineering;Handan College;
..............page:210-215
Activity of bamboo leaf flavonoids metal complexes
DONG Li-juan;TIAN Di-ying;College of Food Science and Biotechnology;Zhejiang Gongshang University;
DONG Li-juan;TIAN Di-ying;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:215-218
The extraction and antioxidant activity of phenolics in Morchella mycelium fermentation
KANG Zong-li;XU Ping;YANG Yu-hong;College of Biology Science;Shenyang Agriculture University;
KANG Zong-li;XU Ping;YANG Yu-hong;College of Biology Science;Shenyang Agriculture University;
..............page:219-224
Effect of different extraction methods on active composition and antioxidant activity from Magnolia officinalis
WANG Jing-xia;Department of Chemistry and Chemical Engineering;Jining University;
WANG Jing-xia;Department of Chemistry and Chemical Engineering;Jining University;
..............page:224-227
Optimal alkaline hydrolysis conditions of flaxseed by using response surface method
LI Xin;YUAN Jian-ping;WANG Jiang-hai;Guangdong Vocational College of Science and Trade;Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering;School of Marine Science;Sun Yat-Sen University;
LI Xin;YUAN Jian-ping;WANG Jiang-hai;Guangdong Vocational College of Science and Trade;Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering;School of Marine Science;Sun Yat-Sen University;
..............page:228-232
Separation process of α-linolenic acid from rubber seed oil by double solvent freezing crystallization
YONG Liang-min;WANG Li-rong;LIU Shi-sheng;Key Laboratory of Tropical Biological Resources of Ministry of Education;College of Food;Hainan University;
YONG Liang-min;WANG Li-rong;LIU Shi-sheng;Key Laboratory of Tropical Biological Resources of Ministry of Education;College of Food;Hainan University;
..............page:233-237
Nonionic surfactant aqueous two-phase extraction of glycyrrhizic acid
SUN Chen;LIU Wen-ju;ZHANG Bin;College of Chemistry and Chemical Engineering;Henan University of Technology;
SUN Chen;LIU Wen-ju;ZHANG Bin;College of Chemistry and Chemical Engineering;Henan University of Technology;
..............page:237-241
..............page:241
Optimizing extraction process of soluble dietary fiber from wild grape pomace using compound enzymatic method
LIU Huan;HE Wen-bing;ZHU Bo-ling;Research Center of Changbai Mountain Food Engineering;Department of Pharmaceutics and Food Science;Tonghua Normal University;
LIU Huan;HE Wen-bing;ZHU Bo-ling;Research Center of Changbai Mountain Food Engineering;Department of Pharmaceutics and Food Science;Tonghua Normal University;
..............page:242-247
Extraction of polysaccharide and protein from Grifola frondosa
CHEN Gui-tang;WANG Li-min;YAO Shu-yu;QI Guo-hong;LIU Xiao-miao;School of Pharmacy;China Pharmaceutical University;
CHEN Gui-tang;WANG Li-min;YAO Shu-yu;QI Guo-hong;LIU Xiao-miao;School of Pharmacy;China Pharmaceutical University;
..............page:248-251+257
Optimization of ultrasonic disintegration extraction conditions of bioactive peptides from morel mycelium
YANG Yu-hong;YANG Jian;ZHANG Guang-yu;DU Xiu-juan;College of Life;Engineering Shenyang Institute of Technology;College of Biological Science and Technology;Shenyang Agricultural University;
YANG Yu-hong;YANG Jian;ZHANG Guang-yu;DU Xiu-juan;College of Life;Engineering Shenyang Institute of Technology;College of Biological Science and Technology;Shenyang Agricultural University;
..............page:252-257
Optimize ultrasonic extraction of protein from Agaricus bisporus waste stipe
LI Shun-feng;WANG An-jian;HOU Chuan-wei;SHEN Qi;PENG Ling;WEI Shu-xin;Institute of Agro-products Processing;Henan Academy of Agricultural Science;
LI Shun-feng;WANG An-jian;HOU Chuan-wei;SHEN Qi;PENG Ling;WEI Shu-xin;Institute of Agro-products Processing;Henan Academy of Agricultural Science;
..............page:258-261
Analysis of visible and IR absorbance of maize, sweet potato and potato amylose before and after retrogradation
SUN Hai-bo;KANG Hai-qi;WU Hong-bin;LIAN Xi-jun;WANG Jing-yu;ZOU Mei-zhi;LI Yan-ping;Tianjin Crops Research Institute;Crop Research Institute;Sichuan Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
SUN Hai-bo;KANG Hai-qi;WU Hong-bin;LIAN Xi-jun;WANG Jing-yu;ZOU Mei-zhi;LI Yan-ping;Tianjin Crops Research Institute;Crop Research Institute;Sichuan Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
..............page:264-267
Research progress of sugar beet pectin
WEI Tong;GAO Yan-xiang;College of Food Science & Nutritional Engineering;China Agricultural University;
WEI Tong;GAO Yan-xiang;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:268-272
Property of carboxymethyl starch fatty acid esters
GUO Jiao-lan;ZHANG Yan-ping;College of Food Science and Technology;Jiangnan University;
GUO Jiao-lan;ZHANG Yan-ping;College of Food Science and Technology;Jiangnan University;
..............page:272-276
Effect of non-adsorbed pectin and carboxymethycellulose on the acidified milk drinks
SHAO Zhi-peng;LI Yan-hua;CHEN Jie;LIU Yang;MENG Yue-cheng;College of Food and Biotechnology;Zhejiang Technology and Business University;
SHAO Zhi-peng;LI Yan-hua;CHEN Jie;LIU Yang;MENG Yue-cheng;College of Food and Biotechnology;Zhejiang Technology and Business University;
..............page:277-282
Production of lactic acid fermented mustard seasoning powder by spray drying method
LIU Qing-mei;DONG Yun;GAO Juan;YANG Xing-min;SUN Jin-cai;Ningbo Key Laboratory of Agricultural Products Processing Technology;Zhejiang Wanli University;HaiTong Food Group Co.;
LIU Qing-mei;DONG Yun;GAO Juan;YANG Xing-min;SUN Jin-cai;Ningbo Key Laboratory of Agricultural Products Processing Technology;Zhejiang Wanli University;HaiTong Food Group Co.;
..............page:282-288
Precipitation determination of casein and its application and verification in pure milk from market
WEI Li-juan;SUN Wen;CHENG Pei;XU Zhong;LI Hong-liang;Xi’an Supervision and Inspection Institute of Product Quality;College of Life Science and Engineering;Shaanxi University of Science and Technology;
WEI Li-juan;SUN Wen;CHENG Pei;XU Zhong;LI Hong-liang;Xi’an Supervision and Inspection Institute of Product Quality;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:290-292+299
Establishing flavor fingerprints of fermented milk with yeast by electronic nose technology
HE Xiang-ting;LIANG Ya-jie;MU Guang-qing;CHEN Li-jun;JIANG Tie-min;Dalian Polytechnic University;Beijing Sanyuan Foods Co.;Ltd.;
HE Xiang-ting;LIANG Ya-jie;MU Guang-qing;CHEN Li-jun;JIANG Tie-min;Dalian Polytechnic University;Beijing Sanyuan Foods Co.;Ltd.;
..............page:293-299
Determination of sugars in vinegar by HPLC and difference analysis
WANG Wei-gang;TANG Shuang-shuang;ZHU Xin-sheng;Zhenjiang Center for Products Quality Supervision and Inspection;
WANG Wei-gang;TANG Shuang-shuang;ZHU Xin-sheng;Zhenjiang Center for Products Quality Supervision and Inspection;
..............page:300-303
Identification of jujube fruit species based on dielectric properties
WANG Hui-qian;ZHANG Hai-hong;ZHOU Shi-ping;ZHANG Zhong;LI Hai-feng;College of Agriculture;Ningxia University;
WANG Hui-qian;ZHANG Hai-hong;ZHOU Shi-ping;ZHANG Zhong;LI Hai-feng;College of Agriculture;Ningxia University;
..............page:304-308
Comparison of two methods for determination of the polysaccharide from the black mulberry
WU Dan;NIE Wen-jing;JIANG Yan;WANG Hua;DU Peng-cheng;WANG Xi;LU Qian;College of Life Science and Technology;Xinjiang University;
WU Dan;NIE Wen-jing;JIANG Yan;WANG Hua;DU Peng-cheng;WANG Xi;LU Qian;College of Life Science and Technology;Xinjiang University;
..............page:309-312
Determination of four vicinal diketones by spectrophotometry with dicyandiamide
ZHAO Mu-qiu;YIN Ting;SHI Yun-feng;College of Biological Science and Technology;Qiongzhou University;Institute of Applied Ecology;Chinese Academy of Science;
ZHAO Mu-qiu;YIN Ting;SHI Yun-feng;College of Biological Science and Technology;Qiongzhou University;Institute of Applied Ecology;Chinese Academy of Science;
..............page:313-317
Rapid inspection of 8 illegally adulterated chemical drugs in weight controlling health food by ultra-high performance liquid chromatography-photodiode array detector
LIN Fang;LI Tao;GUO Jian-bo;LIU Hai-jing;ZHU Xiao-hong;MOU Xiao;Shaanxi Institute for Food and Drug Control;
LIN Fang;LI Tao;GUO Jian-bo;LIU Hai-jing;ZHU Xiao-hong;MOU Xiao;Shaanxi Institute for Food and Drug Control;
..............page:318-324
Establishment of predictive growth model of Staphyloccocus aureus in fish cake
HUANG Xiao;CAI Ying-hui;Shanxi Academy of Analytical Science;Biology Institute of Shanxi;
HUANG Xiao;CAI Ying-hui;Shanxi Academy of Analytical Science;Biology Institute of Shanxi;
..............page:324-328
Thoughts and suggestions on index system of Chinese food safety standard
BAI Feng-ling;ZHANG Man-lin;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
BAI Feng-ling;ZHANG Man-lin;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
..............page:329-333
Research on quality and safety control mechanisms and traceability system of dairy supply chain
MU Jing;CHE Dong-fang;Food Safety Strategy and Management Research Centre;Tianjin University of Science &Technology;College of Economics & Management;Tianjin University of Science & Technology;
MU Jing;CHE Dong-fang;Food Safety Strategy and Management Research Centre;Tianjin University of Science &Technology;College of Economics & Management;Tianjin University of Science & Technology;
..............page:333-337
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