1005-9989
2015 Issue 12
Adhesion properties of Lactobacillus paraplantarum L-ZS9 and effect of in vitro gastrointestinal tract environment on its adhesion ability
DU Lan-lan;WANG Yang;LIU Lei;LI Ping-lan;College of Food Science and Nutritional Engineering;China Agricultural University;
DU Lan-lan;WANG Yang;LIU Lei;LI Ping-lan;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:2-6+14
Preliminary research of Bacillus licheniformis metabolism β-glucan of oat
JI Chao;REN Qing;LI Fei;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Engineering and Technology Research Center of Food Additives;
JI Chao;REN Qing;LI Fei;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Engineering and Technology Research Center of Food Additives;
..............page:7-14
Optimization of pilot-scale conditions of β-glucosidase fermentation by Pichia pastoris
WANG Rui;WANG Lin-feng;YAN De-ran;ZHAO Zi-gao;LIU Le;Henan Tianguan Enterprise Group CO.;LTD.;State Key Laboratory of Motor Vehicle Biofuel Technology;
WANG Rui;WANG Lin-feng;YAN De-ran;ZHAO Zi-gao;LIU Le;Henan Tianguan Enterprise Group CO.;LTD.;State Key Laboratory of Motor Vehicle Biofuel Technology;
..............page:15-19
L-lactic acid production with xylose derived from sheating leaf of Zizania latifolia by immobilized Rhizopus oryzae
XIE Li-bo;HUANG Ying;LI Xin;Institute of Biomass Resources;Taizhou University;
XIE Li-bo;HUANG Ying;LI Xin;Institute of Biomass Resources;Taizhou University;
..............page:19-23
Effect of digestive tract stress on survival and adhesion ability of Bifidobacterium longum
LIU Yi;ZHOU Tian-yi;CAO Yue;LI Ping-lan;WANG Yang;College of Food Science and Nutritional Engineering;China Agricultural University;
LIU Yi;ZHOU Tian-yi;CAO Yue;LI Ping-lan;WANG Yang;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:24-30
..............page:30
Increasing ginsenoside contents in Panax ginseng by solid-state fermentation
CHEN He;SONG Xiao-lin;CUI Yong-hu;JIN Hu-ding;YIN Cheng-ri;College of Science;Yanbian University;
CHEN He;SONG Xiao-lin;CUI Yong-hu;JIN Hu-ding;YIN Cheng-ri;College of Science;Yanbian University;
..............page:31-34
Optimization of emulsified conditions of DHA and ARA in infant formula milk powder
QIAN Lei;LI Kai;QU Shuang-shuang;REN De-cai;Institute of Food and Environment Engineering;Heilongjiang East University;Heilongjiang Feihe Dairy Co.;Ltd.;
QIAN Lei;LI Kai;QU Shuang-shuang;REN De-cai;Institute of Food and Environment Engineering;Heilongjiang East University;Heilongjiang Feihe Dairy Co.;Ltd.;
..............page:36-40+46
Effects of moisture and inorganic salt on dielectric properties of cheddar cheese
FAN Gui-sheng;GAO Pan-yun;JIN Xiang-hong;College of Food Science and Engineering;Inner Mongolia Agricultural University;
FAN Gui-sheng;GAO Pan-yun;JIN Xiang-hong;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:41-46
Effect of high hydrostatic pressure on protein of cheese and milk powder
DENG Yang;XU Xiu-ju;School of Public Health;Baotou Medical College;
DENG Yang;XU Xiu-ju;School of Public Health;Baotou Medical College;
..............page:47-49
Optimization of different bean cheese curd parameters and the comparison of physical properties
CHEN Zheng;ZHU Xiao-dan;CHEN Yi-cen;HU Rong;WANG Xia;LI Jin-yu;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
CHEN Zheng;ZHU Xiao-dan;CHEN Yi-cen;HU Rong;WANG Xia;LI Jin-yu;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:50-55
The freeze-thaw stability of the ingredients in canned mixed congee
BEN Dong-xu;ZHOU Xiao-yue;TAO Wen-chu;LI Yan-jun;SHU Zhi-cheng;Hangzhou Wahaha Group Co.;Ltd.;
BEN Dong-xu;ZHOU Xiao-yue;TAO Wen-chu;LI Yan-jun;SHU Zhi-cheng;Hangzhou Wahaha Group Co.;Ltd.;
..............page:56-59
Effects of different processing methods in reducing cyanogenic glycoside content of rubber seed meal
GUO Ai-ming;YANG Jin-jie;GUI Yu-hao;ZHONG Zhen-sheng;School of Chemistry and Chemical Engineering;South China University of Technology;
GUO Ai-ming;YANG Jin-jie;GUI Yu-hao;ZHONG Zhen-sheng;School of Chemistry and Chemical Engineering;South China University of Technology;
..............page:60-63
Hot-air drying characteristics and mathematic model of celery
LI Shun-feng;NIE Bo;TIAN Guang-rui;LI Jing;LIU Li-na;WANG An-jian;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
LI Shun-feng;NIE Bo;TIAN Guang-rui;LI Jing;LIU Li-na;WANG An-jian;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
..............page:64-67
Analysis of aroma componenets in green brick tea
YANG Xin-he;LI Yin-hua;LIU Zhong-hua;MAO Qing-li;School of Life Science and Technology;Hubei Engineering University;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients;
YANG Xin-he;LI Yin-hua;LIU Zhong-hua;MAO Qing-li;School of Life Science and Technology;Hubei Engineering University;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients;
..............page:68-72
Effect of start fermentation temperature and moisture on fermentation process for light-fragrant Chinese-liquor
LAN Yu;LIU Guan-qin;ZHOU Rong;MA Lan;ZHANG Jing-dong;ZHANG Xiu-hong;School of Life Science;Shanxi Normal University;
LAN Yu;LIU Guan-qin;ZHOU Rong;MA Lan;ZHANG Jing-dong;ZHANG Xiu-hong;School of Life Science;Shanxi Normal University;
..............page:73-76
Effects of operation parameters on permeating flux in ultrafiltration for green plum juice
ZHANG Hui-min;LI Yuan-zhi;Vocational and Technical College of Inner Mongolia Agricultural University;South China Agricultural University;
ZHANG Hui-min;LI Yuan-zhi;Vocational and Technical College of Inner Mongolia Agricultural University;South China Agricultural University;
..............page:77-80
Preparation of rapidly disintegrating oral calcium
WANG Lan;MA Wei;HE Ying;BAI Xiao-huan;LAN Jing;WEN He;ZHOU Dan-tao;School of Food and Biological Engineering;Shaanxi University of Science and Technology;
WANG Lan;MA Wei;HE Ying;BAI Xiao-huan;LAN Jing;WEN He;ZHOU Dan-tao;School of Food and Biological Engineering;Shaanxi University of Science and Technology;
..............page:81-84
The identification of five animal origin ingredients in livestock and poultry meat based on mitochondrion 16S rRNA gene
TANG Xiu-jun;FAN Yan-feng;JIA Xiao-xu;GAO Yu-shi;GU Rong;CHEN Da-wei;TANG Meng-jun;WANG Jue;Institute of Poultry;Chinese Academy of Agricultural Sciences;Quality Inspection Center for Poultry Products;Ministry of Agriculture;
TANG Xiu-jun;FAN Yan-feng;JIA Xiao-xu;GAO Yu-shi;GU Rong;CHEN Da-wei;TANG Meng-jun;WANG Jue;Institute of Poultry;Chinese Academy of Agricultural Sciences;Quality Inspection Center for Poultry Products;Ministry of Agriculture;
..............page:86-89
DNA barcoding reveals fraud of commercial beef jerky products
WANG Dong-liang;WANG Wen-zhi;WANG Yu-shui;YANG Hong-bo;HE Jin-lin;TAN Hong;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Academy of Testing and Analysis;State Key Laboratory of Genetic Resources and Evolution;Kunming Institute of Zoology;Chinese Academy of Sciences;Forensic Centre of Yunnan Endangered Species Scientific Commission;
WANG Dong-liang;WANG Wen-zhi;WANG Yu-shui;YANG Hong-bo;HE Jin-lin;TAN Hong;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Academy of Testing and Analysis;State Key Laboratory of Genetic Resources and Evolution;Kunming Institute of Zoology;Chinese Academy of Sciences;Forensic Centre of Yunnan Endangered Species Scientific Commission;
..............page:90-95
The preparation of pigskin collagen polypeptide by double-enzyme cooperation hydrolysis
AO Ran;LIANG Chun-hui;SHU Ying;WANG Wei;RONG Ping;GAO Sheng;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;The Central Institute For Correctional Police;
AO Ran;LIANG Chun-hui;SHU Ying;WANG Wei;RONG Ping;GAO Sheng;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;The Central Institute For Correctional Police;
..............page:95-99
Optimization of enzymatic hydrolysis of duck heart protein and antioxidant activity of its hydrolysate
TANG Su-ting;MU Ying-chun;ZHAO Ze-wei;WU Wei;YANG Xu-hui;SU Wei;College of Liquor and Food;Guizhou University;
TANG Su-ting;MU Ying-chun;ZHAO Ze-wei;WU Wei;YANG Xu-hui;SU Wei;College of Liquor and Food;Guizhou University;
..............page:100-106
The factors of influencing extensibility for hand-extended noodle dough
PU Jia-li;RAO Huan;TAO Sha;XUE Wen-tong;College of Food Science and Nutritional Engineering;China Agricultural University;
PU Jia-li;RAO Huan;TAO Sha;XUE Wen-tong;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:108-111
Study on technology and quality of the bean dregs powder steamed buns
HU Yun-feng;CHEN Yuan-yuan;LU Min;SU Li;LIU Yun-yun;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;Tianjin Food Engineering Center;
HU Yun-feng;CHEN Yuan-yuan;LU Min;SU Li;LIU Yun-yun;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;Tianjin Food Engineering Center;
..............page:112-116
Study on technology of highland barley extruded-compound rice
ZHANG Wen-hui;DUNZHU Ci-ren;Institute of Agriculture Research;Tibet Academy of Agricultural and Animal Husbandry Sciences;
ZHANG Wen-hui;DUNZHU Ci-ren;Institute of Agriculture Research;Tibet Academy of Agricultural and Animal Husbandry Sciences;
..............page:117-123
Moisture adsorption characteristics and safe moisture of rice
WAN Yun-lei;HAN Hong-xia;GAO Meng-xiang;College of Life Science;Yangtze University;Jingchu Food Research and Development Center;Yangtze University;
WAN Yun-lei;HAN Hong-xia;GAO Meng-xiang;College of Life Science;Yangtze University;Jingchu Food Research and Development Center;Yangtze University;
..............page:124-127
Study on antioxidant activity of phenolic acids fermented in the wheat bran
ZENG Lan;CHEN Rong-hua;JIANG Yun;LI Dai-bo;YIN Tao;Department of Military Sanitary Supervision and Monitoring of Center for Disease Control and Prevention of Guangzhou Military Region;
ZENG Lan;CHEN Rong-hua;JIANG Yun;LI Dai-bo;YIN Tao;Department of Military Sanitary Supervision and Monitoring of Center for Disease Control and Prevention of Guangzhou Military Region;
..............page:128-131
Study on making steamed bread of perilla seed meal
PAN Yan;LIU Shuang;SUN Fei-fan;WANG Yun-jie;Key Laboratory of Grain and Oil Processing of Jilin Province;The Branch of Food Engineering;Jilin Business and Technology College;
PAN Yan;LIU Shuang;SUN Fei-fan;WANG Yun-jie;Key Laboratory of Grain and Oil Processing of Jilin Province;The Branch of Food Engineering;Jilin Business and Technology College;
..............page:132-136
Study on the wet milling production process of corn starch
QIU Hong-xing;ZHANG Da-li;XIU Lin;ZHENG Ming-zhu;LIU Jing-sheng;College of Food Science and Engineering;Jilin Agriculture University;National Engineering Laboratory for Wheat and Corn Deep Processing;Functional Laboratory of National Corn Industry System for Corn Deep Processing Technology and Utilization of By-products;
QIU Hong-xing;ZHANG Da-li;XIU Lin;ZHENG Ming-zhu;LIU Jing-sheng;College of Food Science and Engineering;Jilin Agriculture University;National Engineering Laboratory for Wheat and Corn Deep Processing;Functional Laboratory of National Corn Industry System for Corn Deep Processing Technology and Utilization of By-products;
..............page:136-139
..............page:140
Degradation of polysaccharide from Enteromorpha prolifera with hydrochloric acid and hydrogen peroxide assisted by microwave and its antioxidant activity
DUAN Ke;SHAN Hu;LIN Ying-ting;LYU Hai-tao;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;Department of Animal Science and Technology;Qingdao Agricultural University;
DUAN Ke;SHAN Hu;LIN Ying-ting;LYU Hai-tao;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;Department of Animal Science and Technology;Qingdao Agricultural University;
..............page:142-147
Optimization of the extraction technique of polysaccharides from Baccage sedge and investigation on its rheological property
LI Ze-xiu;MU Ying-chun;LI Yi-luan;YUAN Hao-feng;WEN Fei;SU Wei;College of Liquor and Food;Guizhou University;
LI Ze-xiu;MU Ying-chun;LI Yi-luan;YUAN Hao-feng;WEN Fei;SU Wei;College of Liquor and Food;Guizhou University;
..............page:148-153
Extraction process optimization of Yunnanopilia longistaminea polysaccharides and its antioxidant activity in vitro
YANG Shen-ming;GUAN Chun-ping;WANG Zhen-ji;WANG Zi-xian;Department of Chemistry and Life Science;Chuxiong Normal University;
YANG Shen-ming;GUAN Chun-ping;WANG Zhen-ji;WANG Zi-xian;Department of Chemistry and Life Science;Chuxiong Normal University;
..............page:154-160
Deproteinization and antioxidant activities in vitro of exopolysaccharides from Athelia rolfsii
LI Hong-mei;ZHANG Gui-hong;WEI Ming;MIN Wei-hong;GAO Ya-wen;LIU Xiu-qi;College of Food Science and Engineering;Jilin Agricultural University;
LI Hong-mei;ZHANG Gui-hong;WEI Ming;MIN Wei-hong;GAO Ya-wen;LIU Xiu-qi;College of Food Science and Engineering;Jilin Agricultural University;
..............page:161-166
The extraction and antibacterial activity of Lily polysaccharide
JIN Hua;JIANG Meng;LIU Zhi-gang;GAO Yan;WANG Jian-gang;Center of Analysis and Measurement;Jilin Institute of Chemical Technology;China Petroleum Jilin Petrochemical Company;
JIN Hua;JIANG Meng;LIU Zhi-gang;GAO Yan;WANG Jian-gang;Center of Analysis and Measurement;Jilin Institute of Chemical Technology;China Petroleum Jilin Petrochemical Company;
..............page:167-169
Microwave extraction of procyanidin from black glutinous maize by response surface
LIU Xiao-na;KANG Jian;ZHAO Jun-ling;College of Life Science and Technology;Xinjiang University;Tacheng Pengkun Cron Food Limited Company;
LIU Xiao-na;KANG Jian;ZHAO Jun-ling;College of Life Science and Technology;Xinjiang University;Tacheng Pengkun Cron Food Limited Company;
..............page:170-173
Extraction,antioxidant activity of flavonoids from Cyclocarya paliurus(Batal.) Iljinskaja leaves
YING Rui-feng;JI Su-jie;LI Ting-ting;FAN Gong-jian;FANG Sheng-zuo;WU Cai-e;College of Light Industry of Science and Engineering;Nanjing Forest University;
YING Rui-feng;JI Su-jie;LI Ting-ting;FAN Gong-jian;FANG Sheng-zuo;WU Cai-e;College of Light Industry of Science and Engineering;Nanjing Forest University;
..............page:174-178
The optimization of microwave-assisted extraction of chrysophanol from Semen Cassiae by response surface methodology
FU Qing-quan;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang University;
FU Qing-quan;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang University;
..............page:179-184
Extraction,purification and antibacterial effect of flavonoids from Purslane
GU Chun-mei;PAN Shu;College of Food Science and Engineering;Jilin Agricultural University;
GU Chun-mei;PAN Shu;College of Food Science and Engineering;Jilin Agricultural University;
..............page:185-189
Enzyme-assisted reverse micelles forward extraction walnut protein
HU Hai-fang;ZHAO Xiao-yan;SUN Ya-li;ZHU Hai-tao;ZHANG Gui-xiang;ZHANG Li-jin;HE Lei;Institute of Economic Forest Research;Xinjiang Academy of Forestry Sciences;Food Science and Nutrition Department;School of Hotel Management;University of Jinan;
HU Hai-fang;ZHAO Xiao-yan;SUN Ya-li;ZHU Hai-tao;ZHANG Gui-xiang;ZHANG Li-jin;HE Lei;Institute of Economic Forest Research;Xinjiang Academy of Forestry Sciences;Food Science and Nutrition Department;School of Hotel Management;University of Jinan;
..............page:190-195
The free radical scavenging activity of different kinds of grain protein peptide
ZHANG Bei-lei;WANG Feng;CHEN Xue-feng;LIU Ning;LIU Hao-huan;MA Wen-jin;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Xi’an Supervision & Inspection Institute of Product Quality;
ZHANG Bei-lei;WANG Feng;CHEN Xue-feng;LIU Ning;LIU Hao-huan;MA Wen-jin;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Xi’an Supervision & Inspection Institute of Product Quality;
..............page:195-199
Antioxidant activity and preliminary isolation of walnut protein hydrolysates
ZHOU Hong-xiang;TIAN Ya-ling;LIU Yin;WANG Xiao-dan;QIU Shu-yi;School of Liquor and Food Engineering;Guizhou University;Province Key Laboratory of Fermentation Technology and Biological Pharmany;Guizhou University;
ZHOU Hong-xiang;TIAN Ya-ling;LIU Yin;WANG Xiao-dan;QIU Shu-yi;School of Liquor and Food Engineering;Guizhou University;Province Key Laboratory of Fermentation Technology and Biological Pharmany;Guizhou University;
..............page:200-204
Effect of black-bone chicken peptide on antioxidant ability in vitro
WEI Ying;LIU Yan;LIU Wen-ying;CHEN Liang;JIN Zhen-tao;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
WEI Ying;LIU Yan;LIU Wen-ying;CHEN Liang;JIN Zhen-tao;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:205-208
Optimization of dietary fiber extraction from residue of Pleurotus eryngii and exploration of monosaccharide composition
HAN Chao;LIN Kai;HE Yang;ZHANG Qing;CHE Zhen-ming;HE Yu-xin;XIANG Wen-liang;College of Food and Bioengineering;Xihua University;
HAN Chao;LIN Kai;HE Yang;ZHANG Qing;CHE Zhen-ming;HE Yu-xin;XIANG Wen-liang;College of Food and Bioengineering;Xihua University;
..............page:208-213+217
Extraction and purification of pigments from purple sweet potatoes
SHI Gang;JIN Xuan;ZHOU Xue-ying;JIANG Shuai;NI Cai-hua;LI Ying;School of Chemical and Material Engineering;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
SHI Gang;JIN Xuan;ZHOU Xue-ying;JIANG Shuai;NI Cai-hua;LI Ying;School of Chemical and Material Engineering;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
..............page:214-217
Extraction refining and stability research of orange pigment obtained by salt-adding and microwave method
JIANG Min;School of Chemistry and Environmental Science;Shaanxi University of Technology;
JIANG Min;School of Chemistry and Environmental Science;Shaanxi University of Technology;
..............page:218-222
Distribution behaviour of rutin in isopropano/inorganic salt aqueous two-phase
ZENG Fan-yan;MA Xie;YANG Guo;CHENG Zhi-fa;College of Materials and Chemical Engineering;Sichuan University of Science and Engineering;
ZENG Fan-yan;MA Xie;YANG Guo;CHENG Zhi-fa;College of Materials and Chemical Engineering;Sichuan University of Science and Engineering;
..............page:224-228
Screening of rice bran peroxidase inhibitors
XIA Chen;CHEN Jian;ZHANG Ying-jiao;YUAN Chun-hong;Institute of Agro-food Science and Technology;Sichuan Academy of Agricultural Sciences;
XIA Chen;CHEN Jian;ZHANG Ying-jiao;YUAN Chun-hong;Institute of Agro-food Science and Technology;Sichuan Academy of Agricultural Sciences;
..............page:228-231
Preparation and characterization of V-type amylose-decanol complex
LIU Yan-qi;NIU Bin;YAN Yi-zhe;YANG Liu-zhi;XIE Hui-fang;School of Food Biological Engineering;Zhengzhou University of Light Industry;
LIU Yan-qi;NIU Bin;YAN Yi-zhe;YANG Liu-zhi;XIE Hui-fang;School of Food Biological Engineering;Zhengzhou University of Light Industry;
..............page:232-236
Influence of β-cyclodextrin on wheat starch physiochemical properties and textural properties
LI Xue-hong;CHEN Zhi-jing;LU Yong;NIE Yu-hong;College of Food and Bioengineering;Zhengzhou University of Light Industry;
LI Xue-hong;CHEN Zhi-jing;LU Yong;NIE Yu-hong;College of Food and Bioengineering;Zhengzhou University of Light Industry;
..............page:237-240
Physicochemical properties of cross-linked mechanical activation starch
ZHANG Zheng-mao;LI Ji-liang;College of Life Science and Technology;Hubei Key Laboratory of Quality Control of Characistic Fruits and Vegetables;Hubei Engineering University;Research Centre of Xiaogan Shuanglushuang Beverages;
ZHANG Zheng-mao;LI Ji-liang;College of Life Science and Technology;Hubei Key Laboratory of Quality Control of Characistic Fruits and Vegetables;Hubei Engineering University;Research Centre of Xiaogan Shuanglushuang Beverages;
..............page:241-246
Preparation and antibacterial properties of zein peptide-calcium chelate
PU Chuan-fen;TANG Wen-ting;Food Science & Engineering College;Qingdao Agricultural University;
PU Chuan-fen;TANG Wen-ting;Food Science & Engineering College;Qingdao Agricultural University;
..............page:246-250
Preparation process of natural preservative for papaya
CHENG Shou-qian;LAI Wei-yong;WENG Shao-duan;LI Ting-zhou;TAN Yin-feng;LI Hai-long;ZHANG Jun-qing;LI You-bin;Hainan Provincial Key Laboratory of R&D of Tropical Herbs;Hainan Medical University;Hainan Shounanshan Ginseng Industry Limited Company;
CHENG Shou-qian;LAI Wei-yong;WENG Shao-duan;LI Ting-zhou;TAN Yin-feng;LI Hai-long;ZHANG Jun-qing;LI You-bin;Hainan Provincial Key Laboratory of R&D of Tropical Herbs;Hainan Medical University;Hainan Shounanshan Ginseng Industry Limited Company;
..............page:251-255
..............page:256
Identification of origin of gray zizyphus jujuba by near infrared spectroscopy
HAO Li-hua;ZHANG Li-hua;CHEN Chun-sheng;ZONG wei;Henan Province Product Quality Supervision and Inspection Center;Collaborative Innovation Center of Henan Province for Food Production and Safety;School of Food and Biological Engineering;Zhengzhou University of Light Industry;
HAO Li-hua;ZHANG Li-hua;CHEN Chun-sheng;ZONG wei;Henan Province Product Quality Supervision and Inspection Center;Collaborative Innovation Center of Henan Province for Food Production and Safety;School of Food and Biological Engineering;Zhengzhou University of Light Industry;
..............page:258-260+264
Predicted on content of vegetable oil esters by near infrared spectroscopy
CHEN Zhi;TU Bin;PENG Bo;ZHENG Xiao;HE Dong-ping;College of Mechanical Engineering;Wuhan Polytechnic University;College of Food Science and Engineering;Wuhan Polytechnic University;
CHEN Zhi;TU Bin;PENG Bo;ZHENG Xiao;HE Dong-ping;College of Mechanical Engineering;Wuhan Polytechnic University;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:261-264
Sesame oil adulteration detection based on mid-infrared spectroscopy
WEI Li-na;LIU Cui-ling;ZHAO Qi;DAI Yue;Beijing Technology and Business University;
WEI Li-na;LIU Cui-ling;ZHAO Qi;DAI Yue;Beijing Technology and Business University;
..............page:265-271
Fast determination of trace iron in food by titan yellow with CTMAB as the sensitizer
PANG Xiang-dong;XIA Li;LI Zi-lan;JIANG Hong;College of Chemistry and Chemical Engineering;Yangtze Normal University;
PANG Xiang-dong;XIA Li;LI Zi-lan;JIANG Hong;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:271-274
Identification of gutter oils based on fluorescence spectrum combined with pattern recognition technology
GENG Hong-rui;CAO Wen-ming;JIANG Ming;College of Pharmacy;Tongji Medical Center;Huazhong University of Science and Technology;
GENG Hong-rui;CAO Wen-ming;JIANG Ming;College of Pharmacy;Tongji Medical Center;Huazhong University of Science and Technology;
..............page:275-279
Rapid determination of sennoside A and sennoside B in slimming health food by UPLC-MS/MS
HAO Gang;GU Bing-ren;ZHANG Bin;LU Hui;WU Yang;QIAN Ye-fei;Suzhou Institute for Food and Drug Control;
HAO Gang;GU Bing-ren;ZHANG Bin;LU Hui;WU Yang;QIAN Ye-fei;Suzhou Institute for Food and Drug Control;
..............page:280-283
Changes of different varieties of strawberry aroma components during storage
ZHANG Na;ZHAO Heng;YAN Rui-xiang;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Tianjin Academy of Agricultural Sciences;
ZHANG Na;ZHAO Heng;YAN Rui-xiang;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Tianjin Academy of Agricultural Sciences;
..............page:286-290
Effects of vibration on physical and chemical properties and damage characteristics of pear
LIU Lin-lin;HU He;ZHANG Yu-qin;QI Xiao-jing;YANG Xiao-qing;Tungalag;Inner Mongolia Agricultural University;College of Food Science and Engineering;
LIU Lin-lin;HU He;ZHANG Yu-qin;QI Xiao-jing;YANG Xiao-qing;Tungalag;Inner Mongolia Agricultural University;College of Food Science and Engineering;
..............page:290-294
Effects of sulfur dioxide intermittent fumigation on postharvest quality of red globe grapes during storage
ZHOU Jiang;WEI Jia;ZHANG Hui;MA Xiao-fen;Atawulla·tiemu;XU Ming-qiang;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
ZHOU Jiang;WEI Jia;ZHANG Hui;MA Xiao-fen;Atawulla·tiemu;XU Ming-qiang;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:295-299
The effect of different color fixatives on the fresh avocado color preservation
QIN Hui;YANG Zhi-wei;College of Life Industry and Food Engineering;Guangxi University;Guangxi Colleges and University Key Laboratory of Local Agricultural Product Depth Processing and Food Security Guarantee;
QIN Hui;YANG Zhi-wei;College of Life Industry and Food Engineering;Guangxi University;Guangxi Colleges and University Key Laboratory of Local Agricultural Product Depth Processing and Food Security Guarantee;
..............page:300-305
Application of oxygen absorbers and vacuum packaging on Chinese chestnut
LI Ya-na;ZHANG Ya;School of Mechanical Engineering;Wuhan Polytechnic University;
LI Ya-na;ZHANG Ya;School of Mechanical Engineering;Wuhan Polytechnic University;
..............page:306-309
Effect of 1-MCP and delay precooling on quality of postharvest Korla fragrant pear
ZHONG Wei-di;ZHANG Rui-jie;CHENG Jun-jia;ZHANG Jiao-jiao;LI Xue-wen;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural Uiversity;
ZHONG Wei-di;ZHANG Rui-jie;CHENG Jun-jia;ZHANG Jiao-jiao;LI Xue-wen;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural Uiversity;
..............page:310-314
Optimization of product preservation process for minimally processed jackfruit by dual response surface method
XIE Hui;LIU Ning-zhang;HE Ai;DOU Zhi-hao;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Haikou Food and Drug Administration;
XIE Hui;LIU Ning-zhang;HE Ai;DOU Zhi-hao;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Haikou Food and Drug Administration;
..............page:315-320