1002-6630
2014 Issue 2
Preparative Isolation and Purification of Corosolic Acid from Schisandra chinensis(Turcz.) Baill by High Speed Counter Current Chromatography
ZHU Li-jie;MENG Xian-jun;LI Bin;LIU Xiu-ying;TAO Dong-bing;College of Food;Shenyang Agricultural University;
ZHU Li-jie;MENG Xian-jun;LI Bin;LIU Xiu-ying;TAO Dong-bing;College of Food;Shenyang Agricultural University;
..............page:1-4
..............page:3-5
Heat-Stable Defatted Rice Bran Protein Extracted by Subcritical Water Extraction
ZHANG Hui-juan;LIU Ying-li;WANG Jing;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
ZHANG Hui-juan;LIU Ying-li;WANG Jing;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
..............page:5-11
Optimization of Ultrasound-Assisted Extraction of Polyphenols from Banana Peel and Their Antioxidant Capacity
CHEN Chen;HU Wen-zhong;TIAN Pei-yuan;JIANG Ai-li;Research Center of Engineering and Technology for Rapid Detection of Foodborne Microorganisms and Control;Key Laboratory of Biochemical Engineering;The State Ethnic Affairs Commission;Ministry of Education;College of Life Science;Dalian Nationalities University;
CHEN Chen;HU Wen-zhong;TIAN Pei-yuan;JIANG Ai-li;Research Center of Engineering and Technology for Rapid Detection of Foodborne Microorganisms and Control;Key Laboratory of Biochemical Engineering;The State Ethnic Affairs Commission;Ministry of Education;College of Life Science;Dalian Nationalities University;
..............page:12-17
Optimization of Enzymatic Peeling of Navel Orange under Intermittent Vacuum Conditions
LI Jie;WU Hou-jiu;MA Ya-qin;HUANG Xue-gen;SUN Zhi-gao;HU Zhong-hai;WANG Hua;Citrus Research Institute;Chinese Academy of Agricultural Sciences;College of Food Science;Southwest University;
LI Jie;WU Hou-jiu;MA Ya-qin;HUANG Xue-gen;SUN Zhi-gao;HU Zhong-hai;WANG Hua;Citrus Research Institute;Chinese Academy of Agricultural Sciences;College of Food Science;Southwest University;
..............page:18-22
Effects of Smoking Methods on the Quality of Muslim Beef Sausages
ZHAO Bing;WANG Jing;QI Biao;CHEN Wen-hua;QU Chao;AI Ting;QIAO Xiao-ling;China Meat Research Center;Beijing Academy of Food Sciences;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
ZHAO Bing;WANG Jing;QI Biao;CHEN Wen-hua;QU Chao;AI Ting;QIAO Xiao-ling;China Meat Research Center;Beijing Academy of Food Sciences;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
..............page:23-29
Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying
ZHAO Jian-ying;TANG Jing;WU Hai-zhou;ZHANG Ying-yang;ZHANG Jian-hao;National Center of Meat Quality and Safety Control;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;Nantong Shuanghe Food Company;
ZHAO Jian-ying;TANG Jing;WU Hai-zhou;ZHANG Ying-yang;ZHANG Jian-hao;National Center of Meat Quality and Safety Control;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;Nantong Shuanghe Food Company;
..............page:30-35
Optimization of the Traditional Production Process of Yuba
XIE Li-yan;LIN Ying;TAN Yao-yao;WU Heng;College of Food Science and Technology;Guangxi University;
XIE Li-yan;LIN Ying;TAN Yao-yao;WU Heng;College of Food Science and Technology;Guangxi University;
..............page:36-40
Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds
GAO Yu-jie;ZHAO Li-yan;AN Xin-xin;YANG Wen-jian;FANG Yong;MA Ning;HU Qiu-hui;College of Food Science and Engineering;Nanjing University of Finance & Economics;College of Food Science and Technology;Nanjing Agricultural University;
GAO Yu-jie;ZHAO Li-yan;AN Xin-xin;YANG Wen-jian;FANG Yong;MA Ning;HU Qiu-hui;College of Food Science and Engineering;Nanjing University of Finance & Economics;College of Food Science and Technology;Nanjing Agricultural University;
..............page:41-46
Isolation and Preparation of Flavones from the Bran of Tartary Buckwheat Using High Speed Counter Current Chromatography
ZHU Lin;REN Qing;XU Xiao-ying;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;
ZHU Lin;REN Qing;XU Xiao-ying;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:47-50
Optimizing an Ultrasound-Assisted Method for Extraction of Four Major Flavonoids in Barley by Using Orthogonal Regression Design
YU Chun-lei;YUAN Jin-e;ZHANG Kun-fei;LUO Xiao-jiao;QI Guo-chang;FENG Zong-yun;Barley Research Center;Department of Plant Genetics and Breeding;College of Agronomy;Sichuan Agricultural University;
YU Chun-lei;YUAN Jin-e;ZHANG Kun-fei;LUO Xiao-jiao;QI Guo-chang;FENG Zong-yun;Barley Research Center;Department of Plant Genetics and Breeding;College of Agronomy;Sichuan Agricultural University;
..............page:51-55
Optimization of Extraction Conditions for Collagen from Zhedong White Goose Skin by Response Surface Methodology
DING Lin;ZHANG Yu-lin;YANG Yuan;ZHAO Zi-wei;PAN Dao-dong;School of Marine Sciences;Ningbo University;
DING Lin;ZHANG Yu-lin;YANG Yuan;ZHAO Zi-wei;PAN Dao-dong;School of Marine Sciences;Ningbo University;
..............page:56-61
Optimization of Process Conditions for the Extraction of Flavonoids from Sea Buckthorn Seeds Using Ethanol Combined with Different Surfactants and Preliminary Characterization of the Extracte d Flavonoids
WANG Chang-tao;ZHANG Jia-chan;SUN Xiao-tao;CHI Ling-he;SUN Bao-guo;Beijing Key Laboratory of Plant Resources Research and Development;School of Science;Beijing Technology and Business University;School of Food and Chemical Engineering;Beijing Technology and Business University;
WANG Chang-tao;ZHANG Jia-chan;SUN Xiao-tao;CHI Ling-he;SUN Bao-guo;Beijing Key Laboratory of Plant Resources Research and Development;School of Science;Beijing Technology and Business University;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:62-68
Extraction of Soluble Dietary Fiber from Foxtail Millet and Analysis of its Physical and Chemical Properties
ZHANG Rong;REN Qing;LUO Yu;Beijing Higher Insti tution Engineering Research Center of Food Additives and Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;
ZHANG Rong;REN Qing;LUO Yu;Beijing Higher Insti tution Engineering Research Center of Food Additives and Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:69-74
Optimization of Extraction Process for Chlorophyll from Young Barley Grasses Based on Response Surface Methodology
ZHANG Hui;ZHANG Na-na;MA Li;TANG Jian;QIAO Yong-jin;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Agricultural Products Storage and Processing Research Center;Shanghai Academy of Agricultural Science;College of Life and Environmental Sciences;Shanghai Normal University;
ZHANG Hui;ZHANG Na-na;MA Li;TANG Jian;QIAO Yong-jin;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Agricultural Products Storage and Processing Research Center;Shanghai Academy of Agricultural Science;College of Life and Environmental Sciences;Shanghai Normal University;
..............page:75-80
Optimization of Extraction Process and Evaluation of Immunomodulatory Activity of Anthocyanins from Blueberry
PAN Li-hua;WANG Jian-fei;YE Xing-qian;LUO Jian-ping;School of Biotechnology and Food Engineering;Hefei University of Technology;School of Biosystems Engineering and Food Science;Zhejiang University;
PAN Li-hua;WANG Jian-fei;YE Xing-qian;LUO Jian-ping;School of Biotechnology and Food Engineering;Hefei University of Technology;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:81-86
Optimization of Process Conditions for Ultrasonic-Assisted Enzymatic Extraction of Superoxide Dismutase from Waste Wine Yeast
DU Na;YANG Xue-shan;HAN Shun-yu;ZHU Xia;FU Wen-li;WANG Jing;SHENG Wen-jun;ZHANG Bo;College of Food Science and Engineering;Gansu Agricultural University;College of Life Science and Technology;Gansu Agricultural University;
DU Na;YANG Xue-shan;HAN Shun-yu;ZHU Xia;FU Wen-li;WANG Jing;SHENG Wen-jun;ZHANG Bo;College of Food Science and Engineering;Gansu Agricultural University;College of Life Science and Technology;Gansu Agricultural University;
..............page:87-90
Effects of Shaking and Baking on Quality and Biochemical Components of Dancong Oolong Tea
LAI Xing-fei;HUANG Ya-hui;LAI Rong-hui;ZHAO Wen-xia;ZHANG Min;WU Chun-lan;ZHAO Wen-fang;College of Horticulture;South China Agricultural University;Key Laboratory of Innovation and Uti lization for Germplasm Resources in Horticultural Crops in Southern China of Guangdong Higher Education Institutes;South China Agricultural University;
LAI Xing-fei;HUANG Ya-hui;LAI Rong-hui;ZHAO Wen-xia;ZHANG Min;WU Chun-lan;ZHAO Wen-fang;College of Horticulture;South China Agricultural University;Key Laboratory of Innovation and Uti lization for Germplasm Resources in Horticultural Crops in Southern China of Guangdong Higher Education Institutes;South China Agricultural University;
..............page:91-95
Optimization of Enzymatic Pretreatment Process for Pressing of Evening Primrose Oil
WANG Jun-guo;ZHANG Huan;LIU Fei;LIU Dan-yi;PAN Ming-zhe;YU Dian-yu;Key Laboratory of Grain and Oil Processing of Jilin Province;Jilin Business and Technology College;School of Food;Northeast Agricultural University;
WANG Jun-guo;ZHANG Huan;LIU Fei;LIU Dan-yi;PAN Ming-zhe;YU Dian-yu;Key Laboratory of Grain and Oil Processing of Jilin Province;Jilin Business and Technology College;School of Food;Northeast Agricultural University;
..............page:96-101
Optimization of Extraction Conditions for Saponin from Salicornia herbacea by Response Surface Method and Its Biological Activity
LIANG Bin;LI Juan;YU Jie;CHEN Mei-zhen;Department of Biology;College of Science;Shantou University;
LIANG Bin;LI Juan;YU Jie;CHEN Mei-zhen;Department of Biology;College of Science;Shantou University;
..............page:102-107
Optimization of Intermittent Microwave Drying of Ginkgo Fruits
ZHANG Li-hua;LIU Bo;LIU Tao-tao;LI Guang-hui;College of Information and Engineering Technology;Sichuan Agricultural University;
ZHANG Li-hua;LIU Bo;LIU Tao-tao;LI Guang-hui;College of Information and Engineering Technology;Sichuan Agricultural University;
..............page:108-114
Extraction of Proanthocyanidins from Flowers of Cinnamomum burmannii
ZHANG Jing;YE Chun-fei;College of Life Science;Jiaying University;
ZHANG Jing;YE Chun-fei;College of Life Science;Jiaying University;
..............page:115-119
Juice Yield and Anthocyanins Stability during the Processing of Blueberry
LI Jin-xing;HU Zhi-he;MA Li-zhi;LEI Ying;JING Dian;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;Food and Pharmaceutical Engineering Institute;Guiy ang University;
LI Jin-xing;HU Zhi-he;MA Li-zhi;LEI Ying;JING Dian;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;Food and Pharmaceutical Engineering Institute;Guiy ang University;
..............page:120-125
Optimization of Extraction Process and Antioxidant Activities of Polysaccharides from Alpinia officinarum Hance
ZHENG Yi;WANG Wei-dong;LI Yong;ZHU Yuan-yuan;GUO Jing;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;
ZHENG Yi;WANG Wei-dong;LI Yong;ZHU Yuan-yuan;GUO Jing;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;
..............page:126-131
Optimization of Process Parameters for the Cross-Linking of Guar Gum by Response Surface Methodology
TANG Hong-bo;ZHANG Wen;DONG Si-qing;LI Yan-ping;School of Science;Shenyang University of Technology;
TANG Hong-bo;ZHANG Wen;DONG Si-qing;LI Yan-ping;School of Science;Shenyang University of Technology;
..............page:132-136
Determination of Fusel Oil Contents in Silver Rums Fermented from Sugarcane Juice from Six Different Varieties
WANG Song-lei;YANG Hua-feng;YU Shu-juan;ZENG Xin-an;ZHU Si-ming;WAN Xing-hai;LIU Jia-qiang;College of Light Industry and Food Science;South China University of Science and Technology;Yunnan Sunspirit Winery Co. Ltd.;
WANG Song-lei;YANG Hua-feng;YU Shu-juan;ZENG Xin-an;ZHU Si-ming;WAN Xing-hai;LIU Jia-qiang;College of Light Industry and Food Science;South China University of Science and Technology;Yunnan Sunspirit Winery Co. Ltd.;
..............page:137-140
Development of an HPLC Method for Determining Alkylamide from Sichuan Pepper(Zanthoxylum bungeanum) in Tissues of Rats Administered with It
FANG Guo-shan;ZHANG Lei;ZHANG Duan-li;ZHOU Min;LIU Xiong;College of Food Science;Southwest University;College of Life Sciences;Chongqing Normal University;
FANG Guo-shan;ZHANG Lei;ZHANG Duan-li;ZHOU Min;LIU Xiong;College of Food Science;Southwest University;College of Life Sciences;Chongqing Normal University;
..............page:141-145
Comparative Analysis of Aroma Characteristics of Oolong Tea from Different Geographical Regions
Lv Shi-dong;WU Yuan-shuang;JIANG Yu-fang;MENG Qing-xiong;Faculty of Life Science and Technology;Kunming University of Science and Technology;
Lv Shi-dong;WU Yuan-shuang;JIANG Yu-fang;MENG Qing-xiong;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:146-153
Determination of Chiral Diniconazole in Tenebrio molitor by Solid Phase Extraction and High Performance Liquid Chromatography-Tandem Mass Spectrometry
LIU Chen;ZHU Wen-xue;QU Hao-yang;LI Jian-zhong;WANG Hui-li;GUO Bao-yuan;College of Food and Bioengineering;Henan University of Science and Technology;Research Center for Eco-Environmental Sciences;Chinese Academy of Sciences;
LIU Chen;ZHU Wen-xue;QU Hao-yang;LI Jian-zhong;WANG Hui-li;GUO Bao-yuan;College of Food and Bioengineering;Henan University of Science and Technology;Research Center for Eco-Environmental Sciences;Chinese Academy of Sciences;
..............page:154-157
Comparative Analysis of Volatile Components of Vanilla Grown in Hainan by Solid Phase Micro-Extraction and Simultaneous Distillation Extraction
DONG Zhi-zhe;GU Feng-lin;XU Fei;WANG Qing-huang;College of Food Science and Technology;Huazhong Agricultural University;Spice and Beverage Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;
DONG Zhi-zhe;GU Feng-lin;XU Fei;WANG Qing-huang;College of Food Science and Technology;Huazhong Agricultural University;Spice and Beverage Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;
..............page:158-163
Discrimination of Chinese Wolfberry from Zhongning Based on Near Infrared Spectroscopy
XU Chun-jin;ZHANG Rui;YU Xiu-zhu;WANG Ning;College of Food Science and Engineering;North west A & F University;
XU Chun-jin;ZHANG Rui;YU Xiu-zhu;WANG Ning;College of Food Science and Engineering;North west A & F University;
..............page:164-167
Sensory Evaluation and Chemical Composition of Matcha
LIU Dong-na;NIE Kun-lun;DU Xiao;CHANG Ju;LI Shuang-ling;R&D Center;National Tea Inspection Center;Sichuan Agricultural University;National Tea Quality Inspection Center;
LIU Dong-na;NIE Kun-lun;DU Xiao;CHANG Ju;LI Shuang-ling;R&D Center;National Tea Inspection Center;Sichuan Agricultural University;National Tea Quality Inspection Center;
..............page:168-172
Principal Component Analysis and Cluster Analysis of Metal Elements in Flos Lonicerae from Different Areas Using Inductively Coupled Plasma-Atomic Emission Spectrometry
SHEN Li-juan;DING En-jun;XIE De-ti;CHEN Gang;WU Zhen;College of Resources and Environment;Southwest University;Library of Southwest University;Chongqing Academy of Chinese Materia Medica;
SHEN Li-juan;DING En-jun;XIE De-ti;CHEN Gang;WU Zhen;College of Resources and Environment;Southwest University;Library of Southwest University;Chongqing Academy of Chinese Materia Medica;
..............page:173-176
Determination of Aroma Compounds of ‘Meili’ Rose Wine by Stir Bar Sorptive ExtractionGas Chromatography-Mass Spectrometry
WANG Hua;SONG Jian-qiang;LIANG Yan-ying;MI Chuan-qing;LI Hua;Shaanxi Engineering Research Center for Viti-Viniculture;College of Enology;Northwest A & F University;
WANG Hua;SONG Jian-qiang;LIANG Yan-ying;MI Chuan-qing;LI Hua;Shaanxi Engineering Research Center for Viti-Viniculture;College of Enology;Northwest A & F University;
..............page:177-181
Determination of Quercetin and Kaempferol in Different Varieties of Almond Kernels(Amygdalus communis L.) by HPLC-PAD
Mamat·TURSON;CHEN Juan;Gulbahar·DAWUT;Mamatjan·RAMAT;Department of Chemistry and Environmental Science;Kashigar Teacher’s College;
Mamat·TURSON;CHEN Juan;Gulbahar·DAWUT;Mamatjan·RAMAT;Department of Chemistry and Environmental Science;Kashigar Teacher’s College;
..............page:182-185
Separation and Identification of Ethyl Acetate Extract of Propolis by Reverse Phase-High Performance Liquid Chromatography-Mass Spectrometry
WANG Bing;CHEN Yang;LI Bao-li;ZHU Yu-xuan;TANG Cui-e;HUANG Yan-chun;ZHANG Di;LIU Rui;Key Laboratory of Environment Correlative Dietology;Ministery of Education;Huazhong Agricultural University;Wuhan Research Center on Quality Control Engineering of Bee Products;
WANG Bing;CHEN Yang;LI Bao-li;ZHU Yu-xuan;TANG Cui-e;HUANG Yan-chun;ZHANG Di;LIU Rui;Key Laboratory of Environment Correlative Dietology;Ministery of Education;Huazhong Agricultural University;Wuhan Research Center on Quality Control Engineering of Bee Products;
..............page:186-190
Analysis of Aroma Compounds in Dark Teas by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry
LI Jian-xun;DU Li-ping;WANG Chao;LI Wei;LI Tao;XIAO Dong-guang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;
LI Jian-xun;DU Li-ping;WANG Chao;LI Wei;LI Tao;XIAO Dong-guang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;
..............page:191-195
Comparison of Meat Quality of Tilapia Under Different Culture Modes
YE Ge;HAO Shu-xian;LI Lai-hao;LIN Wan-ling;DENG Jian-chao;WEI Ya;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
YE Ge;HAO Shu-xian;LI Lai-hao;LIN Wan-ling;DENG Jian-chao;WEI Ya;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:196-200
Proximate Composition and Distribution of Cadmium in Pteria penguin
LIAO Yan;JIANG Zhi-hong;WU Xiao-ping;WU Yu-lian;Modern Bio-Chemical Laboratory Center;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
LIAO Yan;JIANG Zhi-hong;WU Xiao-ping;WU Yu-lian;Modern Bio-Chemical Laboratory Center;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:201-204
Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components
WANG Shu-hui;PAN Dao-dong;CAO Jin-xuan;ZENG Xiao-qun;LI Hua;Department of Food Science;School of Marine Science;Ningbo University;Department of Food Science and Nutrition;Nanjing Normal University;
WANG Shu-hui;PAN Dao-dong;CAO Jin-xuan;ZENG Xiao-qun;LI Hua;Department of Food Science;School of Marine Science;Ningbo University;Department of Food Science and Nutrition;Nanjing Normal University;
..............page:205-208
Analysis of Odor-Active Compounds of Yak Meat by GC-O-MS
Lv Yu;SHI Zhi-jia;QU Chao;GONG Hui;QIAO Xiao-ling;China Meat Research Centre;Beijing Key Laboratory of Meat Processing Technology;
Lv Yu;SHI Zhi-jia;QU Chao;GONG Hui;QIAO Xiao-ling;China Meat Research Centre;Beijing Key Laboratory of Meat Processing Technology;
..............page:209-212
A Classification Model for Wines Based on Elements Distribution and Geographical Origin
WANG Bing-tao;CHEN Bo;TU Xiao-ke;YAN Zhi;JIN Bao-hui;LIN Yan-kui;XIE Li-qi;Shenzhen Key Laboratory of Detection Technology R&D on Food Safety;Shenzhen Entry-Exit Inspection and Quarantine Bureau;
WANG Bing-tao;CHEN Bo;TU Xiao-ke;YAN Zhi;JIN Bao-hui;LIN Yan-kui;XIE Li-qi;Shenzhen Key Laboratory of Detection Technology R&D on Food Safety;Shenzhen Entry-Exit Inspection and Quarantine Bureau;
..............page:213-216
Quality Grading of Bacon Based on Multi-Data Fusion Technology
WANG Xin-kun;GUO Pei-yuan;LIN Yan;College of Computer and Information Engineering;Beijing Technology and Business University;
WANG Xin-kun;GUO Pei-yuan;LIN Yan;College of Computer and Information Engineering;Beijing Technology and Business University;
..............page:217-221
Determination of Six Kinds of Synthetic Pigments in Chinese Steamed Bread of Coarse Grains by High Performance Liquid Chromatography with Diode Array Detection
HU Li-li;YANG Chan;SHI Hui;XU Qian-li;WANG Lie;Guiyang Medical University;Guiyang College of Traditional Chinese Medicine;Institute for Food and Drug Control of Guizhou Province;
HU Li-li;YANG Chan;SHI Hui;XU Qian-li;WANG Lie;Guiyang Medical University;Guiyang College of Traditional Chinese Medicine;Institute for Food and Drug Control of Guizhou Province;
..............page:222-226
Simultaneous Determination of Eighteen Mineral Elements in Vigna minima Seeds by ICP-AES with Microwave Digestion
GAO Xiang-yang;ZHANG Na;HAN Shuai;School of Food Science and Engineering;University for Science and Technology Zhengzhou;College of Food Science and Technology;Henan Agricultural University;
GAO Xiang-yang;ZHANG Na;HAN Shuai;School of Food Science and Engineering;University for Science and Technology Zhengzhou;College of Food Science and Technology;Henan Agricultural University;
..............page:227-230
Analysis of Volatile Components of Elsholtzia densa Grown in Qinghai Province
BAO Jin-yuan;LI Jun-qiao;XIAO Yuan-can;College of Chemistry and Life Science;Qinghai University for Nationalities;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;
BAO Jin-yuan;LI Jun-qiao;XIAO Yuan-can;College of Chemistry and Life Science;Qinghai University for Nationalities;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;
..............page:231-237
Quantitative Analysis Calibration of Polar Components of Frying Oils Based on Near Infrared Spectroscopy
CHEN Xiu-mei;YU Xiu-zhu;WANG Ya-ge;ZHANG Jing-ya;College of Food Science and Engineering;Northwest A & F University;
CHEN Xiu-mei;YU Xiu-zhu;WANG Ya-ge;ZHANG Jing-ya;College of Food Science and Engineering;Northwest A & F University;
..............page:238-242
Pretreatment Optimization of Simulated Rice Cake Samples for Fluorescence Polymerase Chain Reaction to Detect Transgenic Components
ZHANG Bing;WANG Zhi-chun;SHAO Bi-ying;MIAO Ting-yu;PENG Juan;CHEN Wen-bing;Inspection and Quarantine Techonology Center;Fujian Entry-Exit Inspection and Quarantine Bureau;Xiamen Tasman Bio-Tech Co. Ltd.;Fujian Provincial Seed Station;
ZHANG Bing;WANG Zhi-chun;SHAO Bi-ying;MIAO Ting-yu;PENG Juan;CHEN Wen-bing;Inspection and Quarantine Techonology Center;Fujian Entry-Exit Inspection and Quarantine Bureau;Xiamen Tasman Bio-Tech Co. Ltd.;Fujian Provincial Seed Station;
..............page:243-247
Detection of Chicken-Derived Ingredients in Foods by Fluorescence-Based Quantitative Real-Time PCR
FAN Li-li;LI Pei;FU Chun-ling;DING Hong-liu;CHEN Ying;School of Public Health;Medical College;Soochow University;Suzhou Products Quality Supervision and Inspection Institute;
FAN Li-li;LI Pei;FU Chun-ling;DING Hong-liu;CHEN Ying;School of Public Health;Medical College;Soochow University;Suzhou Products Quality Supervision and Inspection Institute;
..............page:248-251
Analysis of Aroma Components in Three Kinds of Dark Tea
YUAN Si-si;BAI Zhen;HUANG Ya-hui;LAI Xing-fei;WU Chun-lan;ZHAO Wen-fang;Key Laboratory of Innovation and Utilization for Germplasm Resources in Horticultural Crops in Southern China of Guangdong Higher Education Institutes;College of Horticulture;South China Agricultural University;
YUAN Si-si;BAI Zhen;HUANG Ya-hui;LAI Xing-fei;WU Chun-lan;ZHAO Wen-fang;Key Laboratory of Innovation and Utilization for Germplasm Resources in Horticultural Crops in Southern China of Guangdong Higher Education Institutes;College of Horticulture;South China Agricultural University;
..............page:252-256
Determination of Polyfructose Content in Milk Powder by Enzymatic Hydrolysis Coupled with Ion Chromatography
BAI Jing;JIANG Jin-dou;TAO Da-li;School of Food;Northeast Agricultural University;Dairy Quality Supervision and Testing Center;Ministry of Agriculture;
BAI Jing;JIANG Jin-dou;TAO Da-li;School of Food;Northeast Agricultural University;Dairy Quality Supervision and Testing Center;Ministry of Agriculture;
..............page:257-260
Extraction and Composition Analysis by Gas Chromatography-Mass Spectrometry of Volatile Oil from Zanthoxylum bungeanum Maxim
YUE Wei;WU Shi-jun;GAO Xin;College of Engineering;Wuhan Yangtze Business University;
YUE Wei;WU Shi-jun;GAO Xin;College of Engineering;Wuhan Yangtze Business University;
..............page:261-265
Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage
SHANG Yan-shuang;LIU Yu-min;LIU Ya-min;XU Na-ting;YAN Cong;Key Laboratory of the Three Gorges Reservoir Region’s Eco-environments;Ministry of Education;College of Resources and Environment;Southwest University;
SHANG Yan-shuang;LIU Yu-min;LIU Ya-min;XU Na-ting;YAN Cong;Key Laboratory of the Three Gorges Reservoir Region’s Eco-environments;Ministry of Education;College of Resources and Environment;Southwest University;
..............page:266-270
Effects of Different Storage Temperatures on the Activities of Fourteen Enzymes Involved in Sucrose Metabolism in Hami Melon
CAI Xiu-zhen;PANG Guang-chang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
CAI Xiu-zhen;PANG Guang-chang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:271-276
Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli
FAN Xin-guang;XIAO Lu;ZHANG Zhen-fu;GUO Feng-jun;WANG Mei-lan;ZHANG Chang-feng;ZHENG Xian-zhang;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;Shanghai Kind-water Preservation Fresh Tech Co. Ltd.;
FAN Xin-guang;XIAO Lu;ZHANG Zhen-fu;GUO Feng-jun;WANG Mei-lan;ZHANG Chang-feng;ZHENG Xian-zhang;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;Shanghai Kind-water Preservation Fresh Tech Co. Ltd.;
..............page:277-281
Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns
XIE Yu-hua;SONG Hong-bo;LIU Sheng;JIA Li-e;JI Nai-yi;GAO En-yuan;WANG Li-bin;College of Food Science;Fujian Agriculture and Forestry University;National Engineering Research Center for Vegetables;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;College of Energy and Civil Engineering;Harbin University of Commerce;
XIE Yu-hua;SONG Hong-bo;LIU Sheng;JIA Li-e;JI Nai-yi;GAO En-yuan;WANG Li-bin;College of Food Science;Fujian Agriculture and Forestry University;National Engineering Research Center for Vegetables;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;College of Energy and Civil Engineering;Harbin University of Commerce;
..............page:282-286
Effect of Tea Polyphenol Complex Preservative on the Quality of Penaeus vannamei under Cold Storage
XIONG Qing;XIE Jing;QIAN Yun-fang;YANG Sheng-ping;College of Food Science and Technology;Shanghai Ocean University;
XIONG Qing;XIE Jing;QIAN Yun-fang;YANG Sheng-ping;College of Food Science and Technology;Shanghai Ocean University;
..............page:287-291
Changes in Antioxidant Properties and Antioxidant Compounds of Fresh-Cut Kiwifruit Treated with Citric Acid during Storage
LIU Cheng-hui;LIU Yi-wei;HU Wen-zhong;JIANG Ai-li;GUO Wen-qian;College of Life Science;Dalian Nationalities University;
LIU Cheng-hui;LIU Yi-wei;HU Wen-zhong;JIANG Ai-li;GUO Wen-qian;College of Life Science;Dalian Nationalities University;
..............page:292-296
Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef
HAI Dan;HUANG Xian-qing;LIU Yan-xia;SUN Ling-xia;LI Miao-yun;GAO Xiao-ping;ZHANG Qiu-hui;ZHAO Gai-ming;TIAN Wei;ZHANG Jian-wei;Henan Key Laboratory of Meat Processing and Quality Safety Control;College of Food Science and Technology;Henan Agricultural University;
HAI Dan;HUANG Xian-qing;LIU Yan-xia;SUN Ling-xia;LI Miao-yun;GAO Xiao-ping;ZHANG Qiu-hui;ZHAO Gai-ming;TIAN Wei;ZHANG Jian-wei;Henan Key Laboratory of Meat Processing and Quality Safety Control;College of Food Science and Technology;Henan Agricultural University;
..............page:297-300
Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid(INA) on Postharvest Physiology and Quality of Winter Jujube during Storage
WANG Qiong;WEI Yi-na;GUO Hui-hui;HAN Tao;LI Hong-wei;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;Faculty of Food Science and Engineering;Beijing University of Agriculture;
WANG Qiong;WEI Yi-na;GUO Hui-hui;HAN Tao;LI Hong-wei;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;Faculty of Food Science and Engineering;Beijing University of Agriculture;
..............page:301-304
Effect of 1-MCP Treatment on Browning of Fresh-Cut Taro
TAN Yi-tan;ZENG Kai-fang;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Presevation;Ministry of Agriculture;
TAN Yi-tan;ZENG Kai-fang;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Presevation;Ministry of Agriculture;
..............page:305-309
Effects of Tea Water Extracts on Quality Maintenance of Strawberry
CHEN Di-xin;DENG Yuan-ping;LI Xiao-jing;SUN Fang-fang;College of Forestry;Henan University of Science and Technology;
CHEN Di-xin;DENG Yuan-ping;LI Xiao-jing;SUN Fang-fang;College of Forestry;Henan University of Science and Technology;
..............page:310-315
Physiological and Biochemical Responses of Gynura bicolor D.C to Phytic Acid during Storage
JIANG Li;JIANG Juan;ZHANG Li;FU Lin-ran;YU Zhi-fang;College of Food Science and Technology;Nanjing Agricultural University;
JIANG Li;JIANG Juan;ZHANG Li;FU Lin-ran;YU Zhi-fang;College of Food Science and Technology;Nanjing Agricultural University;
..............page:316-321
Effect of 1-MCP Treatment on Quality Changes of Blueberry at Room Temperature
JI Shu-juan;ZHOU Qian;MA Chao;CHEN G Shun-chang;College of Food Science;Shenyang Agricultural University;
JI Shu-juan;ZHOU Qian;MA Chao;CHEN G Shun-chang;College of Food Science;Shenyang Agricultural University;
..............page:322-327
Optimization of Brewing Process for Corn Silk Tea Bags Using Response Surface Methodology
ZHU Yu;YAO Ying-zheng;DONG Ling;ZENG Xiao-dan;Institute of Agro-products Processing;Sichuan Academy of Agricultural Sciences;
ZHU Yu;YAO Ying-zheng;DONG Ling;ZENG Xiao-dan;Institute of Agro-products Processing;Sichuan Academy of Agricultural Sciences;
..............page:328-332
..............page:333-334
..............page:335
..............page:336