1005-9989
2014 Issue 9
Molecular modification of a recombinant lipoxygenase
WANG Guang-sheng;XU Zhi;LIU Song;CHEN Jian;DU Guo-cheng;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
WANG Guang-sheng;XU Zhi;LIU Song;CHEN Jian;DU Guo-cheng;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
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zao bing sheng yu fen bing chuang xin ti sheng jia zhi zhong guo fang bian shi pin xing ye bian ju zhong zhong sheng
yin yan ; zhao xiao wen ;
yin yan ; zhao xiao wen ;
..............page:6-7+327
Fractional extraction of barley seed protein and 2DE analysis
LI Xiao-min;YOU Li-hua;WANG Ying-xin;LU Jian;DONG Jian-jun;YU Jun-hong;YIN Hua;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer;Tsingtao Brewery Co.;Ltd.;
LI Xiao-min;YOU Li-hua;WANG Ying-xin;LU Jian;DONG Jian-jun;YU Jun-hong;YIN Hua;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer;Tsingtao Brewery Co.;Ltd.;
..............page:7-11
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The fermentation optimization of an Aspergilus oryzae 3.042 mutant with high-yielding acidic protease
SI Xiao-guang;ZHENG Bo;WANG Xiao-xia;TANG Dan;GUO Gang;GAO Qiang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;
SI Xiao-guang;ZHENG Bo;WANG Xiao-xia;TANG Dan;GUO Gang;GAO Qiang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;
..............page:12-17
The contrast of the hydrolysis effects of three kinds of yeasts
LUO Long-juan;LIANG Yan-ling;ZHAO Xiao-sheng;YAN Xing-he;CHEN Duan-cheng;Guangzhou Unikbio Technology Co.;Ltd.;
LUO Long-juan;LIANG Yan-ling;ZHAO Xiao-sheng;YAN Xing-he;CHEN Duan-cheng;Guangzhou Unikbio Technology Co.;Ltd.;
..............page:18-20
Effect of added exogenous naringin on producing organic acids of Saccharomyces cerevisiae
YUAN Fang;PIAO Yong-zhe;JIN Ya-hui;DU Wei;CHEN Jie;ZHAO Chang-xin;College of Biological Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
YUAN Fang;PIAO Yong-zhe;JIN Ya-hui;DU Wei;CHEN Jie;ZHAO Chang-xin;College of Biological Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
..............page:21-25
Construction of a recombinant Bacillus subtilis WB600/pMA5-lapgad and its application in the synthesis of γ-aminobutyric acid
MO Zheng-jie;FENG Feng-qin;YE Hui;School of Biosystems Engineering and Food Science;Zhejiang University;Zhejiang Institute of Quality Inspection Science;
MO Zheng-jie;FENG Feng-qin;YE Hui;School of Biosystems Engineering and Food Science;Zhejiang University;Zhejiang Institute of Quality Inspection Science;
..............page:26-31
Factors contributing to the yield of exopolysaccharide by lactic acid bacteria
HU Pan-pan;SONG Wei;SHAN Yu-juan;DU Ming;ZHANG Lan-wei;School of Food Science and Engineering;Harbin Institute of Technology;
HU Pan-pan;SONG Wei;SHAN Yu-juan;DU Ming;ZHANG Lan-wei;School of Food Science and Engineering;Harbin Institute of Technology;
..............page:31-37
Isolation and identification of a Bacillus subtilis natto
JU Shou-yong;XIAO Yun;LU Hong-sheng;CHEN Qi-guo;LI Li;School of Bioengineering;Wuhan Institute of Technology;
JU Shou-yong;XIAO Yun;LU Hong-sheng;CHEN Qi-guo;LI Li;School of Bioengineering;Wuhan Institute of Technology;
..............page:38-41
Lactobacillus rhamnosus GG supernatant attenuates acute alcohol-induced fatty liver injury
ZHANG Min;SONG Qiu-mei;ZHANG Yu-xin;ZHANG Jing-chen;WU Yan-feng;ZHANG Xiao-lei;WANG Yu-hua;College of Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory for Wheat and Corn Deep Processing;
ZHANG Min;SONG Qiu-mei;ZHANG Yu-xin;ZHANG Jing-chen;WU Yan-feng;ZHANG Xiao-lei;WANG Yu-hua;College of Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory for Wheat and Corn Deep Processing;
..............page:41-45
..............page:46
Correlation and path analysis of softening and softening indices of winter jujube during storage
HU Bo;LI Guo-yuan;XIE Zhi-bing;YAO Guo-xin;Hubei Engineering University;Hubei Key Laboratory of Quality of Characteristic Fruits and Vegetables;
HU Bo;LI Guo-yuan;XIE Zhi-bing;YAO Guo-xin;Hubei Engineering University;Hubei Key Laboratory of Quality of Characteristic Fruits and Vegetables;
..............page:48-51
Effects of 1-MCP on enzyme activities related to cell wall hydrolysis in harvested papaya fruits
LI Wen-wen;HUANG Ming-hui;XING Hao;ZHANG Lu-bin;LI Wen;College of Horticulture and Landscape;Hainan University;Tropical Horticultural Products of Postharvest Physiology and Preservation Laboratory;
LI Wen-wen;HUANG Ming-hui;XING Hao;ZHANG Lu-bin;LI Wen;College of Horticulture and Landscape;Hainan University;Tropical Horticultural Products of Postharvest Physiology and Preservation Laboratory;
..............page:51-55
Effects of ozone treatment on fresh-keeping effectiveness of sugar orange
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:56-59
Affection of short cold stress on the ascorbic acid of apple before processing
YAO Gang;ZHANG Shao-ying;LI Yan-li;WANG Ye-qun;College of Engineering;China Agricultural University;
YAO Gang;ZHANG Shao-ying;LI Yan-li;WANG Ye-qun;College of Engineering;China Agricultural University;
..............page:60-65
The quality and processing suitability of six varieties of apples
BAI Feng-qi;MA Yan-li;LI Xiao-yan;WANG Jie;College of Food Science & Technology;Agricultural University of Hebei;National R & D Center for Fruit and Vegetable Processing;
BAI Feng-qi;MA Yan-li;LI Xiao-yan;WANG Jie;College of Food Science & Technology;Agricultural University of Hebei;National R & D Center for Fruit and Vegetable Processing;
..............page:66-71
Development of the in vitro digestion of food functional component delivery system
XU Duo-xia;CAO Yan-ping;FENG Li-ping;QI Ya-meng;College of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
XU Duo-xia;CAO Yan-ping;FENG Li-ping;QI Ya-meng;College of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:71-74+81
Influence of damages on electrical parameter values of Lingwu long-jujube
MA Xue-lian;ZHANG Hai-hong;ZHOU Shi-ping;School of Agriculture;Ningxia University;
MA Xue-lian;ZHANG Hai-hong;ZHOU Shi-ping;School of Agriculture;Ningxia University;
..............page:75-81
..............page:81
Optimization of protein peptide preparation of Mealworms protein fermented with Bacillus natto
LI Feng;ZONG Xu-yan;LI Li;Fushun Teachers College;College of Bioengineering;Sichuan University of Science & Engineering;Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province;
LI Feng;ZONG Xu-yan;LI Li;Fushun Teachers College;College of Bioengineering;Sichuan University of Science & Engineering;Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province;
..............page:82-85
Optimization of spray drying technique for Qinghai Armillaria luteo-virens with response surface methodology
WANG Ping-ping;CHEN Yuan-tao;ZHANG Wei;XIAO Jiang;LAI Ning-ji;LI Xuan-ling;Huzhu Highland Barley Research and Development Center;Department of Chemistry;Qinghai Normal University;
WANG Ping-ping;CHEN Yuan-tao;ZHANG Wei;XIAO Jiang;LAI Ning-ji;LI Xuan-ling;Huzhu Highland Barley Research and Development Center;Department of Chemistry;Qinghai Normal University;
..............page:86-92
Preparation of pure natural apple powder
XU Mu-dan;XIAO Wen-li;LIU Hong;SONG Shu-jing;College of Life Science and Engineering;Shaanxi University of Science and Technology;
XU Mu-dan;XIAO Wen-li;LIU Hong;SONG Shu-jing;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:92-95
The mature characteristics of skim milk and whole milk hard cheese
MA Yu-xi;FU Xiao-jing;HUANG Xiao-man;PENG Yi-gu;XU Ze-quan;WANG Zi-rong;Xinjiang Agricultural University;
MA Yu-xi;FU Xiao-jing;HUANG Xiao-man;PENG Yi-gu;XU Ze-quan;WANG Zi-rong;Xinjiang Agricultural University;
..............page:96-101
Development and utility of persimmon tannin in Japan
SUN Ning-jing;Itamura Hiroyuki;Agricultural College of Guangxi University;Faculty of Life and Environmental Science;Shimane University;Nishikawatsu 1060;Japan Matsue Shimane690-8504;
SUN Ning-jing;Itamura Hiroyuki;Agricultural College of Guangxi University;Faculty of Life and Environmental Science;Shimane University;Nishikawatsu 1060;Japan Matsue Shimane690-8504;
..............page:101-103+113
Effect of different drying methods on processing properties and antioxygenic properties of protein from Sophora japonica L.
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;CAO Wen-wen;College of Food Engineering;Xuzhou Institute of Technology;
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;CAO Wen-wen;College of Food Engineering;Xuzhou Institute of Technology;
..............page:104-108
Effect of composite drying methods on the quality of dried Agrocybe aegerita
LI Xiao-ying;YIN Xu-min;School of Forestry and Life Science;Chongqing University of Arts and Sciences;Chongqing Academy of Agricultural Sciences;
LI Xiao-ying;YIN Xu-min;School of Forestry and Life Science;Chongqing University of Arts and Sciences;Chongqing Academy of Agricultural Sciences;
..............page:108-113
Influence of different materials on the property of soy protein isolate films
DAI Sheng-dong;LIU Rui;ZHANG Min;HOU Yuan-yuan;WANG Nan;XU Yan;School of Food Engineering and Biological Technology;Tianjin University of Science Technology;
DAI Sheng-dong;LIU Rui;ZHANG Min;HOU Yuan-yuan;WANG Nan;XU Yan;School of Food Engineering and Biological Technology;Tianjin University of Science Technology;
..............page:114-118
Processing technology of cloudy pomegranate juice beverage
GUO Qing-he;LAN Xue-ping;LV Yuan-ping;Department of Food Engineering;Sichuan University;
GUO Qing-he;LAN Xue-ping;LV Yuan-ping;Department of Food Engineering;Sichuan University;
..............page:118-122
Lactic acid bacteria fermented beverage of purple sweet potato
QI Xi-guang;ZHANG Hui;QIAN Hai-feng;WANG Li;School of Food Science and Technology;Jiangnan University;
QI Xi-guang;ZHANG Hui;QIAN Hai-feng;WANG Li;School of Food Science and Technology;Jiangnan University;
..............page:123-126
Comparison of aroma components of Homemade and five commercially available tea drinks
QI Hui;YANG Juan;WANG Dao-ping;School of Liquor & Food Engineering;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
QI Hui;YANG Juan;WANG Dao-ping;School of Liquor & Food Engineering;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
..............page:127-133
Preparation on health drink of Tremella aurantialba and rose
TAI Li-mei;HOU Bo;HOU Kun;WANG Ting-ting;ZHANG Li-ying;WU Su-rui;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;Yunnan Engineering Research Center of Edible Fungi;
TAI Li-mei;HOU Bo;HOU Kun;WANG Ting-ting;ZHANG Li-ying;WU Su-rui;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;Yunnan Engineering Research Center of Edible Fungi;
..............page:133-136
Development of compound beverage of Schisandra chinensi, physalis alkekengi Linn and Lycium chinensis
WANG Xiao-ying;LIU Chang-jiao;DUAN Lian-hai;Department of Food Engineering;Jilin Business and Technology College;Jilin Aicohol Industry Group Company Limited;
WANG Xiao-ying;LIU Chang-jiao;DUAN Lian-hai;Department of Food Engineering;Jilin Business and Technology College;Jilin Aicohol Industry Group Company Limited;
..............page:137-140
Development of Typha latifolia and Nelumro nucifera beverage
ZHANG Lan;WAN Guo-fu;Jiangsu Food and Pharmaceutical Science College;Jiangsu Province Food Processing and Development Center;
ZHANG Lan;WAN Guo-fu;Jiangsu Food and Pharmaceutical Science College;Jiangsu Province Food Processing and Development Center;
..............page:141-145
The flavor contrast study on wet ultrafine grinding fruit cake and general fruit cake
DENG Ru-yue;ZENG Hai-ying;TANG Hao;Guizhou University;Guiyang Qianbao Food Co.;Ltd.;
DENG Ru-yue;ZENG Hai-ying;TANG Hao;Guizhou University;Guiyang Qianbao Food Co.;Ltd.;
..............page:146-150
Process study of nutritional jujube fruit variants fortified with dietary fiber
CHEN Lan;MENG Jian-qing;MA Zhan-ru;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Training Division;Cangzhou Radio and Television University;Ningxia Red Jujube Engineering Research Center;
CHEN Lan;MENG Jian-qing;MA Zhan-ru;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Training Division;Cangzhou Radio and Television University;Ningxia Red Jujube Engineering Research Center;
..............page:150-154
Molecular identification for Islamic meet food
MA Yan-tao;CHEN Hai-kui;WANG Tian-tian;CAO Xiao-hong;The School of Life Science;Beifang University of Nationalities;
MA Yan-tao;CHEN Hai-kui;WANG Tian-tian;CAO Xiao-hong;The School of Life Science;Beifang University of Nationalities;
..............page:156-158
Effects of microbial fermentation agents on the storable nature and flavor characteristics of Sichuan bacon
WANG Wei;LIU Yang;WANG Xin-hui;ZHANG Jia-min;Sichuan Key Laboratory of Meat Processing;Chengdu University;
WANG Wei;LIU Yang;WANG Xin-hui;ZHANG Jia-min;Sichuan Key Laboratory of Meat Processing;Chengdu University;
..............page:159-164
Assessment model of chicken age using principal component analysis in chicken tibia
SHEN Jie;QU Dao-feng;HAN Jian-zhong;Key Laboratory of Food Safety of Zhejiang Province;Food Quality and Safety Department;Zhejiang Gongshang University;
SHEN Jie;QU Dao-feng;HAN Jian-zhong;Key Laboratory of Food Safety of Zhejiang Province;Food Quality and Safety Department;Zhejiang Gongshang University;
..............page:165-169
Quality assessment indicators and progress in fermented meat products
BAI Ting;WANG Wei;LI Jun-xia;WANG Xin-hui;JIANG Xin-ru;ZOU Qiang;Biological Engineering;Xihua University;Meat Processing Key Laboratory of Sichuan Province;Chengdu University;
BAI Ting;WANG Wei;LI Jun-xia;WANG Xin-hui;JIANG Xin-ru;ZOU Qiang;Biological Engineering;Xihua University;Meat Processing Key Laboratory of Sichuan Province;Chengdu University;
..............page:169-173
Effect of MS-222 anaesthesia on the transport of live tilapia without water
FAN Xing;LU Yu-qin;CHEN Ming-shuai;YAN Ming-yue;CHEN De-wei;Department of Food Science;Guangxi University;
FAN Xing;LU Yu-qin;CHEN Ming-shuai;YAN Ming-yue;CHEN De-wei;Department of Food Science;Guangxi University;
..............page:174-179
Technology research of degumming bonito crude oil
CHEN Na;YIN chen-ling;ZHAO Xiao-hui;CHEN Xiao-e;FANG Xu-bo;ZHANG Yin-zhao;School of Food Science and Pharmacy;Zhejiang Ocean University;Zhejiang Fengyu Marine Biological Products Co.;Ltd.;
CHEN Na;YIN chen-ling;ZHAO Xiao-hui;CHEN Xiao-e;FANG Xu-bo;ZHANG Yin-zhao;School of Food Science and Pharmacy;Zhejiang Ocean University;Zhejiang Fengyu Marine Biological Products Co.;Ltd.;
..............page:179-184
Blanching effect on frozen french fries quality and starch gelatinization degree
GUO Nan;YE Jin-peng;LIN Ya-ling;YANG Yan-chen;LIU Bin;XIE An;YANG Bing-nan;WANG Sai;Chinese Academy of Agricultural Mechanization Sciences;
GUO Nan;YE Jin-peng;LIN Ya-ling;YANG Yan-chen;LIU Bin;XIE An;YANG Bing-nan;WANG Sai;Chinese Academy of Agricultural Mechanization Sciences;
..............page:186-191
The rheological properties of Mylopharyngodon piceus dough
HE Xi-yao;WANG Chan;College of Cooking and Food Engineering;Wuhan Commercial College;
HE Xi-yao;WANG Chan;College of Cooking and Food Engineering;Wuhan Commercial College;
..............page:191-195
Preparation of healthy Cordyceps militaris vermicelli
WENG Liang;Department of Food and Nutrition Engineering;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Development Center for Food Processing;
WENG Liang;Department of Food and Nutrition Engineering;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Development Center for Food Processing;
..............page:196-198
Advance in the soapstock from oil refining byproducts
RAO Hua-jun;XU Kun-hua;WANG Qing-he;DAI Zhi-yuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Zhoushan Ocean Fish Oil Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
RAO Hua-jun;XU Kun-hua;WANG Qing-he;DAI Zhi-yuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Zhoushan Ocean Fish Oil Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:199-203
Kinetics of solid base K2CO3/Al-2O3 catalyzed transesterification of waste cooking oil for biodiesel production
HU Xiu-ying;MA Di;YANG Ting-hai;DENG Yu-gou;School of Chemical and Environmental Engineering;Jiangsu University of Technology;
HU Xiu-ying;MA Di;YANG Ting-hai;DENG Yu-gou;School of Chemical and Environmental Engineering;Jiangsu University of Technology;
..............page:203-207
..............page:208
Synergistic effects of jujuba polysaccharide on Lentinan in anti-fatigue & antioxidant activities
WANG Feng-wu;SHEN Xin-he;REN Jia-wei;CUI Xi-feng;WANG Yan-li;WANG Cheng-rong;College of Food Science and Engineering;Qingdao Agricultural University;
WANG Feng-wu;SHEN Xin-he;REN Jia-wei;CUI Xi-feng;WANG Yan-li;WANG Cheng-rong;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:210-215
Comparative study on anti-oxidant capacity of extracts prepared from differently-fermented tea and the cellular antioxidant activity assay of tea polyphenol
ZHOU Duan;LIU Shu-min;HUANG Hui-hua;Department of Food Sciences and Engineering;South China University of Technology;
ZHOU Duan;LIU Shu-min;HUANG Hui-hua;Department of Food Sciences and Engineering;South China University of Technology;
..............page:216-222
The antioxidant activity and synergistic effects of lycopene, grape seed oil, V_E and procyanidine
BAI Yu-fen;LIU Sha;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;Bayinguoleng Vocational and Technical College;
BAI Yu-fen;LIU Sha;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;Bayinguoleng Vocational and Technical College;
..............page:222-227
Effects of Polygonatum polysaccharides on antioxidation and neurotransmitter in exercise fatigue rats
LI Ming;Sports Department of Taishan University;
LI Ming;Sports Department of Taishan University;
..............page:227-230
Extraction optimization and antioxidant activity of total flavonoids from ginkgo nut
ZHANG Qiao-ming;GONG Ming-gui;Forestry College;Henan University of Science and Technology;College of Food and Bioengineering;Henan University of Science and Technology;
ZHANG Qiao-ming;GONG Ming-gui;Forestry College;Henan University of Science and Technology;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:231-234
Optimization of mechanochemical assisted extraction process of total flavonoids from tea dust by response surface methodology
FENG Huan-huan;CHEN Shi-wen;GAO Meng-xiang;College of Life Science;Yangtze University;
FENG Huan-huan;CHEN Shi-wen;GAO Meng-xiang;College of Life Science;Yangtze University;
..............page:235-241
Purification of epigallocatechin gallate by medium pressure preparative liquid chromatography
LIU Hong-tao;XU Huan-xi;LIU Zuo-zhen;NING Fang-hong;JIANG Bang-he;Bioseparation Research Team of Sate Key Laboratory of Bioreactors;East China University of Science and Technology;Shanghai Huazhen Technology Co.;Ltd.;
LIU Hong-tao;XU Huan-xi;LIU Zuo-zhen;NING Fang-hong;JIANG Bang-he;Bioseparation Research Team of Sate Key Laboratory of Bioreactors;East China University of Science and Technology;Shanghai Huazhen Technology Co.;Ltd.;
..............page:241-245
Extraction process of konjac protein
MAO Gen-nian;LV Jing;ZHANG Ke-yi;DU Lei;Shanxi University of Science & Technology;
MAO Gen-nian;LV Jing;ZHANG Ke-yi;DU Lei;Shanxi University of Science & Technology;
..............page:246-249
..............page:250
Impact of saccharide grafted protein on lycopene microcapsules
HOU Yuan-yuan;LIU Rui;ZHANG Min;DAI Sheng-dong;HUANG Yun-xia;SUN Chan-chan;ZHANG Qian;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
HOU Yuan-yuan;LIU Rui;ZHANG Min;DAI Sheng-dong;HUANG Yun-xia;SUN Chan-chan;ZHANG Qian;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:252-255
Study on natural polymer flocculants for separation and dewatering from the red wine lees
ZHAO Jian-bo;SHEN Hong-ling;WANG Wei;YANG Hai-bin;College of Life Science;Tarim University;Aksu Entry-Exit Inspection and Quarantine Bureau;
ZHAO Jian-bo;SHEN Hong-ling;WANG Wei;YANG Hai-bin;College of Life Science;Tarim University;Aksu Entry-Exit Inspection and Quarantine Bureau;
..............page:255-258
Exploration on the anticaking of ferric ammonium citrate in the edible salt
YANG Zhen;LI Zhi-xin;XU Heng-yuan;CUI Zhi-qiang;CHENG Hao-yang;Guoben Salt Industry Co.;LTD.;
YANG Zhen;LI Zhi-xin;XU Heng-yuan;CUI Zhi-qiang;CHENG Hao-yang;Guoben Salt Industry Co.;LTD.;
..............page:259-263
Compared of application of modified starch in oyster sauce
DENG Rui-jun;XU Rong-xiong;College of Food;South China Agricultural University;College of Light Industrial and Food;South China University of Science and Technology;
DENG Rui-jun;XU Rong-xiong;College of Food;South China Agricultural University;College of Light Industrial and Food;South China University of Science and Technology;
..............page:263-266
Oxidation stability research of DHA/AA in the added infant milk powder
CAO Mei-li;TONG Cheng-fu;WANG Xue-fei;East University of Heilongjiang;Ashley International Group R & D Center;
CAO Mei-li;TONG Cheng-fu;WANG Xue-fei;East University of Heilongjiang;Ashley International Group R & D Center;
..............page:267-271
Antimicrobial activity of benzoate
LIANG Hong-dong;School of Chemistry and Life Science;Guangdong College of Petrochemical Technology;
LIANG Hong-dong;School of Chemistry and Life Science;Guangdong College of Petrochemical Technology;
..............page:272-274
Comparison of Volumetric method and HPLC for determination of Steviosides
LIU Jing-bin;LIU An-jun;ZHAN Hu;LIANG Ning;XIE Yin-zhi;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Tianjin Meilun Medical Products Group;
LIU Jing-bin;LIU An-jun;ZHAN Hu;LIANG Ning;XIE Yin-zhi;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Tianjin Meilun Medical Products Group;
..............page:276-279
Clustering analysis of apple using near infrared spectroscopy
WU Bin;WU Xiao-hong;JIA Hong-wen;Department of Information Engineering;Chuzhou Vocational Technology College;School of Electrical and Information Engineering;Jiangsu University;
WU Bin;WU Xiao-hong;JIA Hong-wen;Department of Information Engineering;Chuzhou Vocational Technology College;School of Electrical and Information Engineering;Jiangsu University;
..............page:280-284
Near infrared spectroscopy rapid analyses of brix, sucrose and reducing sugar contents of molasses from sugar industry
WANG Yuan-hui;ZHAO Dan-dan;LI Qing-tao;College of Food Science and Technology;Henan University of Technology;Institute of Light Industry and Food Engineering;Guangxi University;
WANG Yuan-hui;ZHAO Dan-dan;LI Qing-tao;College of Food Science and Technology;Henan University of Technology;Institute of Light Industry and Food Engineering;Guangxi University;
..............page:284-288
Jujube quality recognition based on dielectric properties
GUO Xiao-dan;ZHANG Zhong;ZHANG Hai-hong;ZHOU Shi-ping;LI Hai-feng;Ningxia University;
GUO Xiao-dan;ZHANG Zhong;ZHANG Hai-hong;ZHOU Shi-ping;LI Hai-feng;Ningxia University;
..............page:289-294
..............page:294
Determination of silicate in mineral waters by suppressed ion chromatography method
LI Sha;WANG Hui;HU Li-li;PENG Xin-kai;XIA Li-xin;XU Rui-xin;Changsha Center of Supervision and Insperction on Food Quatity Safety;Food Safety Production Engineering Research Center of Hunan Province;
LI Sha;WANG Hui;HU Li-li;PENG Xin-kai;XIA Li-xin;XU Rui-xin;Changsha Center of Supervision and Insperction on Food Quatity Safety;Food Safety Production Engineering Research Center of Hunan Province;
..............page:295-299
Determination of calcium and magnesium of laver by xylenol orange isosbestic point spectrophotometry
CHEN Xiao-hong;DA Gu-la;XU Ling;College of Chemical Technology;Inner Mongolia University for Nationalities;
CHEN Xiao-hong;DA Gu-la;XU Ling;College of Chemical Technology;Inner Mongolia University for Nationalities;
..............page:300-302
Determination of vitamin B12 in infant milk powder by immunoaffinity column purification/chromatography method
CAO Hui;CHEN Xiao-zhen;ZHU Yan;LI Zu-guang;ZHENG Jun-ke;ZHU Ying;Zhejiang Institute of Quality Inspection Science;Department of Chemistry;Zhejiang University;College of Chemical Engineering and Materials Science;Zhejiang University of Technology;
CAO Hui;CHEN Xiao-zhen;ZHU Yan;LI Zu-guang;ZHENG Jun-ke;ZHU Ying;Zhejiang Institute of Quality Inspection Science;Department of Chemistry;Zhejiang University;College of Chemical Engineering and Materials Science;Zhejiang University of Technology;
..............page:302-305
Carbon dioxide detection and catalase active detection method of monitoring mould in maize
DU Yi-jun;CONG Yuan;LU Yan-ting;LI Ping-lan;College of Food Science and Nutritional Engineering;China Agricultural University;
DU Yi-jun;CONG Yuan;LU Yan-ting;LI Ping-lan;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:306-310
Investigation of the stability of free gossypol in cottonseed oil during storage by HPLC
ZHOU Chen-chen;WANG Jing;YAO Jun;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Pharmacy;Xinjiang Medical University;
ZHOU Chen-chen;WANG Jing;YAO Jun;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Pharmacy;Xinjiang Medical University;
..............page:311-314
Determination of seven perfluorinated compounds in popcorn bucket by solid phase extraction coupled with liquid chromatography-electrospray tandem mass spectrometry
XU Rui;TAN Hong;YANG Hong-bo;SUN Hai-da;HE Jin-lin;Guizhou University;Guizhou Academy of Analysis Test;
XU Rui;TAN Hong;YANG Hong-bo;SUN Hai-da;HE Jin-lin;Guizhou University;Guizhou Academy of Analysis Test;
..............page:315-319
Determination of parahydroxybenzoate esters in foods by capillary liquid chromatography
GUO Qi-lei;QIAN Cong;PAN Hong-yan;ZHAO Li;YANG Hong-mei;National Food Quality and Safety Supervision and Inspection Center;
GUO Qi-lei;QIAN Cong;PAN Hong-yan;ZHAO Li;YANG Hong-mei;National Food Quality and Safety Supervision and Inspection Center;
..............page:320-323
Simultaneous determination of synthetic pigments in food by ultraviolet Spectrophotometry
GUO Guang-mei;College of Sciences;Hebei University of Science and Technology;
GUO Guang-mei;College of Sciences;Hebei University of Science and Technology;
..............page:324-327
Safety evaluation of heavy metal elements in Yunnan edible yam
ZHANG Ya;ZHENG Li;DOU Xiao-ji;HU Zhi-xuan;YANG Ya-li;JIA Lin;College of Resources and Environment of Yuxi Normal University;
ZHANG Ya;ZHENG Li;DOU Xiao-ji;HU Zhi-xuan;YANG Ya-li;JIA Lin;College of Resources and Environment of Yuxi Normal University;
..............page:328-330
..............page:331
zhong guo ( ning xia ) guo ji niu yang rou chan pin ji she bei zhan lan hui 10 yue kai mu
zhao xiao wen ;
zhao xiao wen ;
..............page:332
..............page:332
..............page:332
..............page:332