1005-9989
2015 Issue 5
Screening, mutation breeding and medium optimization of glucan-producing lactic acid bacteria
LIU Huan;CUI Xin;MENG Xiang-chen;Key Laboratory of Dairy Science of Education Ministry;College of Food Science;Northeast Agricultural University;
LIU Huan;CUI Xin;MENG Xiang-chen;Key Laboratory of Dairy Science of Education Ministry;College of Food Science;Northeast Agricultural University;
..............page:2-9
..............page:3-16
..............page:3
Screening and mutation breeding of a high-yield ARA strain
YANG Xi;WANG Chang-yuan;YU Chang-qing;College of Food Science;Heilongjiang Bayi Agricultural University;
YANG Xi;WANG Chang-yuan;YU Chang-qing;College of Food Science;Heilongjiang Bayi Agricultural University;
..............page:9-13
Cloning of laccase gene from the Pleurotus ferulae lanzi
WANG Min;FENG Zuo-shan;HUANG Wei;LIU Feng-juan;BAI Yu-jia;College of Food Science and Pharmaceutical Science;Xingjiang Agricultural University;
WANG Min;FENG Zuo-shan;HUANG Wei;LIU Feng-juan;BAI Yu-jia;College of Food Science and Pharmaceutical Science;Xingjiang Agricultural University;
..............page:14-20
..............page:17-18
guo ji quan wei zhuan jia fa sheng quan qiu qian zhan shi jiao fen xiang 2015 guo ji shi pin an quan da hui ju jiao gou jian qiang da zhong guo shi pin an quan chan ye lian ( shang )
yin yan ; tang wei ;
yin yan ; tang wei ;
..............page:19-20
Cold adapt on the survival and the cell membrane fatty acid content of freeze-dried Lactobacillus delbrueckll ssp. bulgaricus FL6
ZHANG Yun;MENG Xiang-chen;SHI Dan;Key Laboratory of Dairy Science;Ministry of Education;Food College;Northeast Agricultural University;Food College;East University of Heilongjiang;
ZHANG Yun;MENG Xiang-chen;SHI Dan;Key Laboratory of Dairy Science;Ministry of Education;Food College;Northeast Agricultural University;Food College;East University of Heilongjiang;
..............page:20-25
..............page:21
..............page:25
..............page:25
..............page:25
Capillary electrophoresis study on kinetics factors of hydrolysis reaction by beta-lactamase
LUO Hua-jun;LI Ming-hui;CHEN Bin;GUO Ming;ZHANG Li-jun;Zhejiang Provincial Key Laboratory of Chemical Utilization of Forestry Biomass;Zhejiang A&F University;Yuhang Environmental Monitoring Station of Hangzhou;
LUO Hua-jun;LI Ming-hui;CHEN Bin;GUO Ming;ZHANG Li-jun;Zhejiang Provincial Key Laboratory of Chemical Utilization of Forestry Biomass;Zhejiang A&F University;Yuhang Environmental Monitoring Station of Hangzhou;
..............page:26-29
..............page:30
Effects of low temperature on postharvest antioxidant contents and capacity of Lingzao fruits
DONG Fu;ZHANG Bai-qing;FENG Xu-qiao;DUAN Xiao-ming;ZHU Lu;CHENG Cheng;DU Yu-hui;College of Food;Shenyang Agricultural University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
DONG Fu;ZHANG Bai-qing;FENG Xu-qiao;DUAN Xiao-ming;ZHU Lu;CHENG Cheng;DU Yu-hui;College of Food;Shenyang Agricultural University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:32-36
Effect of 1–MCP treatment on qualities of Korla fragrant pear fruit during shelf-life
YANG Yu-rong;ZHAO Xiao-min;LI Yun;YUAN Feng;CHENG Jun-jia;LI Xue-wen;College of Food Science;Xinjiang Agricultural University;
YANG Yu-rong;ZHAO Xiao-min;LI Yun;YUAN Feng;CHENG Jun-jia;LI Xue-wen;College of Food Science;Xinjiang Agricultural University;
..............page:37-41
The storage stability of instant sea cucumber Acaudina molpadioidea
ZHU Jiang-nan;WANG Lei;LU Hai-xia;CHEN Qing;School of Food Science and Biotechnology;Zhejiang Gongshang University;
ZHU Jiang-nan;WANG Lei;LU Hai-xia;CHEN Qing;School of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:42-45
Preservation of green pepper by coating with capsaicin
HU Xiao-jing;PAN Jia;ZHAO Xian;College of Chemical and Engineering;Wenshan University;
HU Xiao-jing;PAN Jia;ZHAO Xian;College of Chemical and Engineering;Wenshan University;
..............page:46-49
Optimization of clarification technology for loquat juice in pectinase immobilized on composite support
LIN Jian-cheng;ZHANG Xiong;College of Environment & Biological Engineering;Putian University;
LIN Jian-cheng;ZHANG Xiong;College of Environment & Biological Engineering;Putian University;
..............page:49-54
Effect of high voltage electrostatic field treatment on fatty acids of stored mature-green tomato
ZHAO Rui-ping;HE Kuo;BAI Dian-hai;SUN Feng-mei;Food Science Institute;Hebei North University;
ZHAO Rui-ping;HE Kuo;BAI Dian-hai;SUN Feng-mei;Food Science Institute;Hebei North University;
..............page:55-59
The infl uences of different cooking methods on Burclover’s edible quality and nutritional ingredient
WANG Heng-peng;ZHOU Xiao-yan;School of Tourism and Culinary Science;Yangzhou University;
WANG Heng-peng;ZHOU Xiao-yan;School of Tourism and Culinary Science;Yangzhou University;
..............page:60-63
Comparative studies on content of five triterpenic acids in Crataegi cuneatae and Crataegus pinnatifida
LUO Xiao-feng;ZOU Sheng-qin;Medical College;Yichun University;College of Chemistry and Bioengineering;Yichun University;
LUO Xiao-feng;ZOU Sheng-qin;Medical College;Yichun University;College of Chemistry and Bioengineering;Yichun University;
..............page:64-67
..............page:67
Changes of free amino acids contents and composition in marinade of “Wushan spiced goose”
YANG Song;CHEN Min;ZHANG Dong-hong;YOU Feng-hui;CHEN Lei;SONG Ya-qiong;HE Yong-ling;Institute of Agro-products Processing;Anhui Academy of Agricultural Sciences;Anhui Agricultural University;
YANG Song;CHEN Min;ZHANG Dong-hong;YOU Feng-hui;CHEN Lei;SONG Ya-qiong;HE Yong-ling;Institute of Agro-products Processing;Anhui Academy of Agricultural Sciences;Anhui Agricultural University;
..............page:68-72
..............page:72
Optimization of enzymatic hydrolysis of black seed-watermelon seeds protein and the in vitro antioxidant activity of the antioxidant peptides
LU Xiao-ting;ZHANG Chao;ZHANG Hui;DENG Zhi-chuang;WANG Li;QIAN Hai-feng;QI Xi-guang;The School of Food Science and Techology;Jiangnan University;
LU Xiao-ting;ZHANG Chao;ZHANG Hui;DENG Zhi-chuang;WANG Li;QIAN Hai-feng;QI Xi-guang;The School of Food Science and Techology;Jiangnan University;
..............page:73-78
Study on fl avor peptides by Maillard reaction from chickpea protein hydrolysates
ZHANG Ji-xian;CHENG Wei-dong;TIAN Hong-lei;ZHAN Ping;YUAN Si-meng;CHAI Wan-meng;ZHAO Yun;WEI Zhi-sheng;College of Food Science;Shihezi University;
ZHANG Ji-xian;CHENG Wei-dong;TIAN Hong-lei;ZHAN Ping;YUAN Si-meng;CHAI Wan-meng;ZHAO Yun;WEI Zhi-sheng;College of Food Science;Shihezi University;
..............page:79-84
Optimization of soy cheese curd parameters and the comparison of physical properties
CHEN Zheng;CHEN Yi-cen;HU Rong;WANG Xia;CHEN Xue;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
CHEN Zheng;CHEN Yi-cen;HU Rong;WANG Xia;CHEN Xue;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:84-89
Optimization of key processing parameters for particle-shape green tea
GUO Li;YU Fang-lin;LIN Zhi;GUO Min-ming;ZHANG Yue;ZHU Yin;PENG Qun-hua;Tea Research Institute;Chinese Academy of Agriculture Science;Key Laboratory of Tea Plant Biology and Resources Utilization;Ministry of Agriculture;School of Food Science and Biotechnology;Zhejiang Gongshang University;Tea Research Institute;Hangzhou Academy of Agricultural Sciences;
GUO Li;YU Fang-lin;LIN Zhi;GUO Min-ming;ZHANG Yue;ZHU Yin;PENG Qun-hua;Tea Research Institute;Chinese Academy of Agriculture Science;Key Laboratory of Tea Plant Biology and Resources Utilization;Ministry of Agriculture;School of Food Science and Biotechnology;Zhejiang Gongshang University;Tea Research Institute;Hangzhou Academy of Agricultural Sciences;
..............page:90-93
Preparation and functional properties of anthocyanins from purple sweet potato yogurt
BI Yun-feng;JIANG Ren-feng;WU Xue-ning;XU Lin-lin;SHEN Ming-hao;College of Food Science and Engineering;Jilin Agricultural University;
BI Yun-feng;JIANG Ren-feng;WU Xue-ning;XU Lin-lin;SHEN Ming-hao;College of Food Science and Engineering;Jilin Agricultural University;
..............page:94-99
The process technique of lycopene microcapsules tablets with the method of response surface optimization
XIANG Qin-qin;BAI Yu-jia;CAO Yan;DUAN Ji-hua;XIN Peng-fei;FENG Zuo-shan;Xinjiang Agricultural University College of Food Science and Pharmacy;Urumqi Innovative Source Biotechnology Co.;Ltd.;
XIANG Qin-qin;BAI Yu-jia;CAO Yan;DUAN Ji-hua;XIN Peng-fei;FENG Zuo-shan;Xinjiang Agricultural University College of Food Science and Pharmacy;Urumqi Innovative Source Biotechnology Co.;Ltd.;
..............page:99-104
..............page:104
Changes of phenols content in cane juice clarifi cation process
He Hui-huan;LIANG Xian-hui;LU Deng-jun;Guangxi Vocational & Technical Institute of Industry;Guangxi Hualan Design & Consulting Group;Institute of Light Industry and Food Engineering;Guangxi University;
He Hui-huan;LIANG Xian-hui;LU Deng-jun;Guangxi Vocational & Technical Institute of Industry;Guangxi Hualan Design & Consulting Group;Institute of Light Industry and Food Engineering;Guangxi University;
..............page:105-109
Processing effects of the sulfur dioxide content on day lily
LI Bo-ya;ZHOU Xin;DAI Yun-qing;CHE Hui-lian;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Bo-ya;ZHOU Xin;DAI Yun-qing;CHE Hui-lian;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:110-113
Change rules of major components in Elaeagnus angustifolia L. wine fermentation
TIAN Xiao-ju;ZHU Hong-mei;Agricultural College;Ningxia University;
TIAN Xiao-ju;ZHU Hong-mei;Agricultural College;Ningxia University;
..............page:113-118
Influence of chemical composition of glutinous rice on fermentation and quality of rice wine
YANG Ting;JIA Dong-ying;MA Hao-ran;ZHAO Jia-yuan;CHI Yuan-long;YAO Kai;College of Light Industry;Textile and Food Engineering;Sichuan University;
YANG Ting;JIA Dong-ying;MA Hao-ran;ZHAO Jia-yuan;CHI Yuan-long;YAO Kai;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:119-123
Optimization of fermentation process for grain Kvass beverage
TIAN Ying-ying;AN Jia-yan;LIU Jing-jing;WANG Yue;School of Biological Engineering;Dalian Polytechnic University;
TIAN Ying-ying;AN Jia-yan;LIU Jing-jing;WANG Yue;School of Biological Engineering;Dalian Polytechnic University;
..............page:124-130
The processing technology of fish cured with soy sauce and the microbial flora during the curing process
ZHENG Qiao-ran;Life Science and Technology Institute;Yangtze Normal University;
ZHENG Qiao-ran;Life Science and Technology Institute;Yangtze Normal University;
..............page:130-133
Processing technique of henrychinkapin with shuck
ZHOU Yu-jie;LI An-ping;LIANG Zhen-ying;YUAN De-yi;Central South University of Forestry and Technology;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Ministry of Education;
ZHOU Yu-jie;LI An-ping;LIANG Zhen-ying;YUAN De-yi;Central South University of Forestry and Technology;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Ministry of Education;
..............page:134-137
..............page:138
Comparison of meat quality from different parts of dairy calf veal carcass
YUAN Qi;LUO Ai-ping;HE Guang-zhong;ZHOU Guo-jun;School of Liquor and Food Engineering;Guizhou University;Guizhou Institute of Animal Science and Veterinary Medicine;Guiyang Sanny Dairy Co.;Ltd.;
YUAN Qi;LUO Ai-ping;HE Guang-zhong;ZHOU Guo-jun;School of Liquor and Food Engineering;Guizhou University;Guizhou Institute of Animal Science and Veterinary Medicine;Guiyang Sanny Dairy Co.;Ltd.;
..............page:140-145
Effect of processing conditions on texture properties of heat-induced gel from Karakul lamb
AI Ming-yan;XIONG Su-ying;LI Xiao-hua;CHEN Zhi-chuan;LU Jian-kang;College of Life Sciences;Tarim University;
AI Ming-yan;XIONG Su-ying;LI Xiao-hua;CHEN Zhi-chuan;LU Jian-kang;College of Life Sciences;Tarim University;
..............page:145-149
The impact of high barrier composite fi lm on the shelf life of chilled meat
LIANG Xiao-hong;HU He;WANG Yu;JIN Ye;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LIANG Xiao-hong;HU He;WANG Yu;JIN Ye;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:150-153
Preservation of fresh PSE by compound with fresh liquid
CHEN Yi-cen;CHEN Zheng;ZHAO Cai-xia;GUO Shou-li;HU rong;WEI Jian;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Animal Science;Xinjiang Agricultural University;
CHEN Yi-cen;CHEN Zheng;ZHAO Cai-xia;GUO Shou-li;HU rong;WEI Jian;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Animal Science;Xinjiang Agricultural University;
..............page:154-159
The source and formation of flavor substances in fermented sausage
LI Jun-xia;WANG Wei;WANG Xin-hui;BAI Ting;College of Bioengineering;Xihua University;Meat-processing Application Key Lab of Sichuan Province;Faculty of Biotechnology Industry;Chengdu University;
LI Jun-xia;WANG Wei;WANG Xin-hui;BAI Ting;College of Bioengineering;Xihua University;Meat-processing Application Key Lab of Sichuan Province;Faculty of Biotechnology Industry;Chengdu University;
..............page:160-165
Mechanism research of Brochothrix thermosphacta in protein degradation of chilled pork
AI You-wei;WANG Hong-xun;XIONG Dan-ping;College of Food Science and Engineering;Wuhan Polytechnic University;
AI You-wei;WANG Hong-xun;XIONG Dan-ping;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:166-170
Saturated ammonium sulphate method assisted ultrasonic extracts and purifies yak blood immunoglobulin G
DU Yu;ZHANG Zhen;ZHANG Sheng-gui;NIU Li-li;ZHANG Yang;JIA Zhi-chun;ZHAO Wei;College of Food Science and Engineering;Gansu Agricultural University;
DU Yu;ZHANG Zhen;ZHANG Sheng-gui;NIU Li-li;ZHANG Yang;JIA Zhi-chun;ZHAO Wei;College of Food Science and Engineering;Gansu Agricultural University;
..............page:171-177
..............page:178
..............page:178
Recipe of diabetic nephropathy patients with special low protein noodle
LIU Yi-ming;XU Tong-cheng;XU Zhi-xiang;QIU Bin;LIU Zhen-hua;ZONG Ai-zhen;WANG Yi-fen;DU Fang-ling;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;College of Food Science and Engineering;Shandong Agricultural University;
LIU Yi-ming;XU Tong-cheng;XU Zhi-xiang;QIU Bin;LIU Zhen-hua;ZONG Ai-zhen;WANG Yi-fen;DU Fang-ling;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;College of Food Science and Engineering;Shandong Agricultural University;
..............page:180-186
Influence of apple pectin on dry noodles with Enteromorpha prolifera
CAO Mei-xia;DONG Bei-lei;GUO Yu-rong;CHEN Lei;DENG Hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Life Sciences;Qingdao University;
CAO Mei-xia;DONG Bei-lei;GUO Yu-rong;CHEN Lei;DENG Hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Life Sciences;Qingdao University;
..............page:186-190
Effect of oat flour incorporation on nutritional composition and in vitro starch digestion of bread
WANG Jun;WANG Zhong-he;ZHANG Xiao-hong;College of Life Science and Food Technology;Hanshan Normal University;
WANG Jun;WANG Zhong-he;ZHANG Xiao-hong;College of Life Science and Food Technology;Hanshan Normal University;
..............page:191-195
Effects of freeze-dried condition and additive on the rehydration of freeze-dried dumplings
JIAO Xing-li;LI Hua;XIONG Ying;LI Jun-ling;WANG Wei-hua;CAO Feng;School of Chemical and Energy Engineering;Zhengzhou University;
JIAO Xing-li;LI Hua;XIONG Ying;LI Jun-ling;WANG Wei-hua;CAO Feng;School of Chemical and Energy Engineering;Zhengzhou University;
..............page:196-200
Emulsification conditions of oil-camellia seed oil
XIAO Li-fei;GUO Hua;XIANG Jiao;XIE Jia-hui;College of Food Science and Technology;Hunan Agricultural University;
XIAO Li-fei;GUO Hua;XIANG Jiao;XIE Jia-hui;College of Food Science and Technology;Hunan Agricultural University;
..............page:201-204
Extraction using ultra high pressure of flaxseed oil
GU Wei-wei;Jilin Engineering Vocational College;
GU Wei-wei;Jilin Engineering Vocational College;
..............page:205-209
Extraction and ref inement of Hibiscus esculentus seed oil
ZHAN Zhong-gen;Zhejiang Economic & Trade Polytechnic;
ZHAN Zhong-gen;Zhejiang Economic & Trade Polytechnic;
..............page:210-213
..............page:214
Effect of extraction rate and chemical composition of crude polysaccharides in tremella fuciformis Berk by different extraction methods
ZHOU Ya-lin;TAN Hong-jun;YANG Yong;Department of Biological and Chemical Engineering;Chongqing University of Education;Chongqing Academy of Chinese Materia Medica;
ZHOU Ya-lin;TAN Hong-jun;YANG Yong;Department of Biological and Chemical Engineering;Chongqing University of Education;Chongqing Academy of Chinese Materia Medica;
..............page:216-220
Research of sugarcane leaf extract xylose acid catalyzed hydrolysis
LEI Guang-hong;CUI Su-fen;LI Chen;YANG Yong;LI Jian-bin;Guangxi Light Industry Research Academy of Science & Technology;Light Industry and Food Engineering Institute;Guangxi University;
LEI Guang-hong;CUI Su-fen;LI Chen;YANG Yong;LI Jian-bin;Guangxi Light Industry Research Academy of Science & Technology;Light Industry and Food Engineering Institute;Guangxi University;
..............page:220-223
Comparison of removal protein methods from polysaccharide of Phellodendron amurense Rupr pollen and effects on antioxidant ability
WANG Hai-ru;WANG Xue-fei;YAO Jing;Department of Food and Environmental Engineering;East University of Heilongjiang;College of Food Science and Engineering;Harbin Institute of Technology;
WANG Hai-ru;WANG Xue-fei;YAO Jing;Department of Food and Environmental Engineering;East University of Heilongjiang;College of Food Science and Engineering;Harbin Institute of Technology;
..............page:224-228
Optimization of the extraction technology of plant polyphenol from olive leaf
ZHU Jing-ping;Xichang College;
ZHU Jing-ping;Xichang College;
..............page:229-232
Cellulase-assisted extraction and antioxidant activity of fl avonoids from aloes leaves
HE Ai;LI Wei-guo;DOU Zhi-hao;DUAN Zhou-wei;XIE Hui;SHI Min;State Key Laboratory Breeding Base of Cultivation & Physiology for Tropical Crops;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
HE Ai;LI Wei-guo;DOU Zhi-hao;DUAN Zhou-wei;XIE Hui;SHI Min;State Key Laboratory Breeding Base of Cultivation & Physiology for Tropical Crops;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
..............page:233-237
Optimization on ultrasound-assisted extraction of total fl avones from Halophila ovalis
BU Lin;ZHANG Zhao-hui;HOU Hu;ZHAO Xue;LI Ba-fang;College of Food Science and Engineering;Ocean University of China;
BU Lin;ZHANG Zhao-hui;HOU Hu;ZHAO Xue;LI Ba-fang;College of Food Science and Engineering;Ocean University of China;
..............page:238-242
Optimization of total flavonoids ultrasonic extraction from Bidens parviflora Willd. by response surface methodology
CHEN Jian-zhong;GE Shui-lian;ZAN Li-feng;WANG Geng-xian;College of Life Science and Engineering;Handan College;
CHEN Jian-zhong;GE Shui-lian;ZAN Li-feng;WANG Geng-xian;College of Life Science and Engineering;Handan College;
..............page:242-246
Process of extraction and purification of wolfberry fruit pigment
ZHANG Chong-jian;WU Zheng-qi;DU Zhi-xin;WAN Duan-ji;School of Resources and Environmental Engineering;Hubei University of Technology;School of Food and Pharmaceutical Engineering;Hubei University of Technology;
ZHANG Chong-jian;WU Zheng-qi;DU Zhi-xin;WAN Duan-ji;School of Resources and Environmental Engineering;Hubei University of Technology;School of Food and Pharmaceutical Engineering;Hubei University of Technology;
..............page:247-251
Optimization of superoxide dismutase extraction process from fish viscera
SUN Ji-peng;YANG Ting;LI Shi-yi;YI Rui-zao;Third Institute of Oceanography State Oceanic Administration;College of Biological Engineering;Jimei University;
SUN Ji-peng;YANG Ting;LI Shi-yi;YI Rui-zao;Third Institute of Oceanography State Oceanic Administration;College of Biological Engineering;Jimei University;
..............page:251-255
Preparation of ACE Ⅰ inhibitory peptides by ultrafiltration methodology
WANG Peng;DENG Xiao-long;LU Hang;WU Long;HU Jian-en;College of Food Science and Engineering;Dalian Ocean University;
WANG Peng;DENG Xiao-long;LU Hang;WU Long;HU Jian-en;College of Food Science and Engineering;Dalian Ocean University;
..............page:256-260
Gas chromatography-mass spectrometry analysis of fatty acids in tilapia offal oil with different extraction methods
SUN Li-xia;YANG Hong;ZHANG Li-fang;ZHOU Li-qin;LIAO Dan-kui;SUN Jian-hua;School of Chemistry and Chemical Engineering;Guangxi University;Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology;
SUN Li-xia;YANG Hong;ZHANG Li-fang;ZHOU Li-qin;LIAO Dan-kui;SUN Jian-hua;School of Chemistry and Chemical Engineering;Guangxi University;Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology;
..............page:260-264
Preparation of fucoidan by tertiary utrafiltration and spray drying method
TENG Huai-hua;LI Cheng-yong;LI Juan;LI Shi-yang;Shandong Province Alginate Processing Engineering Technology Research Center;Shandong Jiejing Group;Xi’an Ouke membrane Engineering Co.;Ltd.;
TENG Huai-hua;LI Cheng-yong;LI Juan;LI Shi-yang;Shandong Province Alginate Processing Engineering Technology Research Center;Shandong Jiejing Group;Xi’an Ouke membrane Engineering Co.;Ltd.;
..............page:266-268
The adsorption of heavy metals by actosaminated chitosan and its mechanism
LIANG Rui;MAN Zhao-hong;DU Qi-jing;ZHAO Hong-kun;College of Food Science & Engineering;Qingdao Agricultural University;Shandong Research Center for Meat Food Quality Safety;Qingdao Qian Di Kang Food Purification Technology Co.;Ltd.;
LIANG Rui;MAN Zhao-hong;DU Qi-jing;ZHAO Hong-kun;College of Food Science & Engineering;Qingdao Agricultural University;Shandong Research Center for Meat Food Quality Safety;Qingdao Qian Di Kang Food Purification Technology Co.;Ltd.;
..............page:269-273
Antioxidant activity of chitosan and its derivatives
LIU Huan;XIA Guang-hui;HE Wen-bing;ZHU Ling-ling;Research Center of Changbai Mountain Food Engineering;Department of Pharmaceutics and Food Science;Tonghua Normal University;
LIU Huan;XIA Guang-hui;HE Wen-bing;ZHU Ling-ling;Research Center of Changbai Mountain Food Engineering;Department of Pharmaceutics and Food Science;Tonghua Normal University;
..............page:274-278
Browning inhibition during enzymatic hydrolysis of peanut protein by glucose oxidase
ZHANG Chun-hong;YUAN Ya-nan;HAN Lin;College of Food;Shenyang Agriculture University;
ZHANG Chun-hong;YUAN Ya-nan;HAN Lin;College of Food;Shenyang Agriculture University;
..............page:279-284
Preparation condition optimization of corn yellow pigment nanoliposomes
JIAO Yan;CHANG Ying;WANG Yan;BO Li-ying;YU Shi-feng;YUAN Ying;College of Food and Biological Engineering;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Research Center for Refinement of Corn Engineering;Qiqihar University;
JIAO Yan;CHANG Ying;WANG Yan;BO Li-ying;YU Shi-feng;YUAN Ying;College of Food and Biological Engineering;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Research Center for Refinement of Corn Engineering;Qiqihar University;
..............page:284-288
Optimization of the processing parameter on resistant starch from maize by complex of different enzymatic methods
YAO Ao-lin;LI Xin-xin;ZHANG Sheng-nan;LI Hang;College of Biological and Agricultural Engineering;Jilin University;
YAO Ao-lin;LI Xin-xin;ZHANG Sheng-nan;LI Hang;College of Biological and Agricultural Engineering;Jilin University;
..............page:289-294
The antibacterial properties of the bacteriocin of lactobacillus pentoeus
ZHU Ying-lian;Department of Food Science and Engineering;Qingdao Agricultural University;
ZHU Ying-lian;Department of Food Science and Engineering;Qingdao Agricultural University;
..............page:295-298
Inhibitory effect of different antimicrobial agent against two strains pathogens of mango fruit
LIU Kun;FAN Fang-fang;HUANG Hui-rong;School of Chemistry & Chemical Engineering;Guangxi University;
LIU Kun;FAN Fang-fang;HUANG Hui-rong;School of Chemistry & Chemical Engineering;Guangxi University;
..............page:298-304
Transgenic detection of several commercial soybean sauces
ZHAO Xiao-dan;LI Xing;GAO Shan;WANG Zi-an;TAO Fei-fei;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
ZHAO Xiao-dan;LI Xing;GAO Shan;WANG Zi-an;TAO Fei-fei;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
..............page:305-308
Determination of α-lactalbumin in infant formula milk powder by gel filtration chromatography
JIA Yun-hong;SONG Xiao-qing;YANG Kai;The R & D Department of Hebei Sanyuan Foods Co.;Ltd.;
JIA Yun-hong;SONG Xiao-qing;YANG Kai;The R & D Department of Hebei Sanyuan Foods Co.;Ltd.;
..............page:310-312
Determination of whey protein in fresh milk by reversed phase high performance liquid chromatography
LIU Li-juan;LIU Yan-pin;MU Guang-qing;JIANG Tie-min;ZHANG Dong-dong;FAN Wei;CHEN Li-jun;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Milk for Maternal-Infant Health;Beijing Engineering Research Center of Dairy;Beijing Sanyuan Foods Co.;Ltd.;
LIU Li-juan;LIU Yan-pin;MU Guang-qing;JIANG Tie-min;ZHANG Dong-dong;FAN Wei;CHEN Li-jun;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Milk for Maternal-Infant Health;Beijing Engineering Research Center of Dairy;Beijing Sanyuan Foods Co.;Ltd.;
..............page:313-317
Statistical analysis of the near infrared spectral information of strawberry soluble solid
DENG Zong-gang;LI Ling-hui;WEN Jiang-bei;CHEN Hua-zhou;Hunan Vocational Institute of Technology;College of Science;Guilin University of Technology;
DENG Zong-gang;LI Ling-hui;WEN Jiang-bei;CHEN Hua-zhou;Hunan Vocational Institute of Technology;College of Science;Guilin University of Technology;
..............page:317-321
Determination of glutathione in Pseudomona fluorescens by HLPC
HUANG He;YI Yi;SHAO Chen;WU Shi-hua;LI Ya;College of Biological and Chemical Engineering;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
HUANG He;YI Yi;SHAO Chen;WU Shi-hua;LI Ya;College of Biological and Chemical Engineering;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
..............page:322-325
Analysis of wild and planted Elaeagnus Mollis by GC-MS and microwave digestion ICP-MS
LU Jia-long;ZHANG Jing;ZHAO Hong-hong;WANG Yi-chao;LIU Huan-rong;School of Chemistry and Chemical Engineering;Shanxi University;Institute for the Control of Agrochemicals;
LU Jia-long;ZHANG Jing;ZHAO Hong-hong;WANG Yi-chao;LIU Huan-rong;School of Chemistry and Chemical Engineering;Shanxi University;Institute for the Control of Agrochemicals;
..............page:326-330
Application of Soleris system for testing microorganisms in dairy products
ZHANG Cui-fen;Dalian Vocational and Technical College;
ZHANG Cui-fen;Dalian Vocational and Technical College;
..............page:330-333
Changes of food microorganism under low temperature storage
SUN Hai-xin;YAN Mei-ling;LU Rong-rong;Shandong Seatone Detection Evaluation Co.;LTD.;Qingdao Seatone Institute of Inspection Technology;
SUN Hai-xin;YAN Mei-ling;LU Rong-rong;Shandong Seatone Detection Evaluation Co.;LTD.;Qingdao Seatone Institute of Inspection Technology;
..............page:334-338
Progress in detection of foodborne pathogen Escherichia coli O157:H7
JIN Xin;XU Heng-yi;XIE Jian-hua;SHEN Ming-yue;State Key Laboratory of Food Science and Technology;Nanchang University;
JIN Xin;XU Heng-yi;XIE Jian-hua;SHEN Ming-yue;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:339-343
Electrochemical detection of atrazine pesticide residue based on the inhibition of tyrosinase
HAN En;PAN Chao;CAO Xiao-mei;CAI Jian-rong;School of Food and Biological Engineering;Jiangsu University;
HAN En;PAN Chao;CAO Xiao-mei;CAI Jian-rong;School of Food and Biological Engineering;Jiangsu University;
..............page:344-347
Determination of thallium in coix seed and cabbage by flame atomic absorption spectrometry
LIU Kang-shu;LIANG Yi-xin;CAI Qiu;LI Na;Guizhou Entry-Exit Inspection and Quarantine Bureau;
LIU Kang-shu;LIANG Yi-xin;CAI Qiu;LI Na;Guizhou Entry-Exit Inspection and Quarantine Bureau;
..............page:348-350
Benefit analysis of enterprises to establish traceability systems based digital management
LI Qing-guang;WU Lin-hai;YU Zhong;Food Safety Research Base of Jiangsu Province;Synergetic Innovation Center of Food Safety and Nutrition;School of Business;Jiangnan University;Technical Center of Nanjing Yurun Meat Industry Group;
LI Qing-guang;WU Lin-hai;YU Zhong;Food Safety Research Base of Jiangsu Province;Synergetic Innovation Center of Food Safety and Nutrition;School of Business;Jiangnan University;Technical Center of Nanjing Yurun Meat Industry Group;
..............page:351-355