1002-6630
2014 Issue 3
in vitro Adhesion Pathways and Mechanisms of Streptococcus mutans Ingbritt(c) during Intervention with Proanthocyanidins Tetramers
HUANG Man;CAI Xin;YU Jia-nan;TANG Cui-e;LIU Rui;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
HUANG Man;CAI Xin;YU Jia-nan;TANG Cui-e;LIU Rui;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
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zhi wu hua xue wu de ying yong ji yin shi jian kang gai shan jian yi fang guo ji shi pin ke xue yuan liu rui hai yuan shi
jiang li na ;
jiang li na ;
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Migration of Plasticizers from Paper Packaging Inks to Food(Simulant) under Microwave Heating
GAO Song;WANG Zhi-wei;HU Chang-ying;School of Mechanical Engineering;Jiangnan University;Key Laboratory of Product Packaging and Logistics for Guangdong Higher Education Institutes;Packaging Engineering Institute;Jinan University;Department of Food Science and Engineering;Jinan University;
GAO Song;WANG Zhi-wei;HU Chang-ying;School of Mechanical Engineering;Jiangnan University;Key Laboratory of Product Packaging and Logistics for Guangdong Higher Education Institutes;Packaging Engineering Institute;Jinan University;Department of Food Science and Engineering;Jinan University;
..............page:6-9
Chlorophyll Breakdown in Green Prickleyash with Illumination during Drying
WANG Yang;KAN Jian-quan;Chongqing Key Laboratory of Produce Processing and Storage;College of Food Science;Southwest University;
WANG Yang;KAN Jian-quan;Chongqing Key Laboratory of Produce Processing and Storage;College of Food Science;Southwest University;
..............page:10-15
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D rying Characteristics and Quality of Yacon(Smallanthus sonchifolius) during Heat Pump Drying
SHI Qi-long;ZHENG Ya-qin;ZHAO Ya;School of Agricultural Engineering and Food Science;Shandong University of Technology;
SHI Qi-long;ZHENG Ya-qin;ZHAO Ya;School of Agricultural Engineering and Food Science;Shandong University of Technology;
..............page:16-22
Ultrasonic-Assisted Osmotics Dehydration and Subsequent Hot-Air Drying of Pear Slices
LIU Yun-hong;WU Jian-ye;LIU Jian-xue;LUO Lei;CHONG Cui-juan;MIAO Shuai;LUO Deng-lin;College of Food and Bio-engineering;Henan University of Science and Technology;
LIU Yun-hong;WU Jian-ye;LIU Jian-xue;LUO Lei;CHONG Cui-juan;MIAO Shuai;LUO Deng-lin;College of Food and Bio-engineering;Henan University of Science and Technology;
..............page:23-28
Antioxidant Activity of Haw Pectin in vitro and in vivo
DONG Yin-ping;LI Tuo-ping;College of Life Science;Liaoning University;Department of Food Science;Liaoning University;
DONG Yin-ping;LI Tuo-ping;College of Life Science;Liaoning University;Department of Food Science;Liaoning University;
..............page:29-32
in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid
MA Ya-qin;GAO Rui-ping;LIU Jia;ZHAO Guo-hua;College of Food Science;Southwest University;School of Public Health;Zunyi Medical University;Chongqing Key Laboratory of Agricultural Products Processing;
MA Ya-qin;GAO Rui-ping;LIU Jia;ZHAO Guo-hua;College of Food Science;Southwest University;School of Public Health;Zunyi Medical University;Chongqing Key Laboratory of Agricultural Products Processing;
..............page:33-36
Effects of Tempering and Fatty Acid Composition on the Compatibility and Applicability of Chocolate Fats
SHEN Hai-yan;ZHANG Hong;XIE Shi-chao;HU Peng;WANG Xing-guo;School of Food Science and Technology;Jiangnan University;Wilmar Biotechnology R&D Center Co. Ltd.;
SHEN Hai-yan;ZHANG Hong;XIE Shi-chao;HU Peng;WANG Xing-guo;School of Food Science and Technology;Jiangnan University;Wilmar Biotechnology R&D Center Co. Ltd.;
..............page:37-42
Effects of Extraction Methods on Physico-chemical Properties of Rice Glutelin
LI Na;LI Xiang-hong;LIU Yong-le;YU Jian;WANG Fa-xiang;WANG Jian-hui;Department of Food and Biology Engineering;Changsha University of Science and Technology;
LI Na;LI Xiang-hong;LIU Yong-le;YU Jian;WANG Fa-xiang;WANG Jian-hui;Department of Food and Biology Engineering;Changsha University of Science and Technology;
..............page:43-46
Inhibitory Effect of Flavonoid Compounds on Dietary Nonenzymatic Glycation
SUN Tao;LI Ming;XIE Jing;XUE Bin;LI Li;Shanghai Engineering Research Center of Aquatic-product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
SUN Tao;LI Ming;XIE Jing;XUE Bin;LI Li;Shanghai Engineering Research Center of Aquatic-product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:47-49
Effect of(E)-2-Octenal on Volatile Products Derived from Maillard Model Reaction Systems
XU Yong-xia;LI Jian-rong;ZHAO Hong-lei;LIU Ying;JIANG Cheng-cheng;PAN Si-yi;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;College of Food Science and Technology;Huazhong Agricultural University;
XU Yong-xia;LI Jian-rong;ZHAO Hong-lei;LIU Ying;JIANG Cheng-cheng;PAN Si-yi;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:50-54
Effects of Transport and Rest on Stress Responses and Meat Quality of Broilers in Summer
WANG Xiao-ming;WANG Peng;LI Wei-ming;XU Xing-lian;ZHOU Guang-hong;SUN Jing-xin;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
WANG Xiao-ming;WANG Peng;LI Wei-ming;XU Xing-lian;ZHOU Guang-hong;SUN Jing-xin;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
..............page:55-60
Rheological Properties of the High Concentration Syrup Used for Nut-Candy
ZHANG Yong-si;LI Bian-sheng;RUAN Zheng;ZHUANG Pei-rui;CHEN Chu-rui;College of Light Industry and Food Sciences;South China University of Technology;Guangdong Zhenmei Food Group Co. Ltd.;
ZHANG Yong-si;LI Bian-sheng;RUAN Zheng;ZHUANG Pei-rui;CHEN Chu-rui;College of Light Industry and Food Sciences;South China University of Technology;Guangdong Zhenmei Food Group Co. Ltd.;
..............page:61-65
Effect of Ultra High Pressure on Quality of Sweet Orange Pulp
WEI Wei;WANG Hua;College of Food Science;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
WEI Wei;WANG Hua;College of Food Science;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
..............page:66-70
Controlling Effects of Preservative Blends on Blue Mold of Lily Bulb
LI Jian-peng;HU Lin-gang;LI Yong-cai;BI Yang;GE Yong-hong;WANG Yi;College of Food Science and Engineering;Gansu Agricultural University;
LI Jian-peng;HU Lin-gang;LI Yong-cai;BI Yang;GE Yong-hong;WANG Yi;College of Food Science and Engineering;Gansu Agricultural University;
..............page:71-75
Effect of Major Components of 18 Kinds of Corn on the Color and Stability of Corn Beverage Products
TANG Ming-xia;CHEN Hui;GU Yong-jian;FENG Ying-wei;LU Hu-hua;CHEN Jie;Institute of Agricultural Sciences of the Changjiang River Bank District;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
TANG Ming-xia;CHEN Hui;GU Yong-jian;FENG Ying-wei;LU Hu-hua;CHEN Jie;Institute of Agricultural Sciences of the Changjiang River Bank District;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:76-79
Effect of Waxy Wheat Flour on Rheological Properties of Flour Blending and Steamed Bread Quality
ZHANG Huan-xin;ZHANG Wei;XU Chun-zhong;School of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;
ZHANG Huan-xin;ZHANG Wei;XU Chun-zhong;School of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;
..............page:80-84
Inhibitory Effect of Rutin on the Formation of Advanced Glycation End Products(AGEs) from Bovine Serum Albumin
LI Xiao-ming;DENG Rong-hua;KONG Yang-hui;XIA Qiu-qin;L Li-shuang;Ginling College;Nanjing Normal University;
LI Xiao-ming;DENG Rong-hua;KONG Yang-hui;XIA Qiu-qin;L Li-shuang;Ginling College;Nanjing Normal University;
..............page:85-89
Inhibitory Effect of Potassium Chloride as a Sodium Chloride Substitute on Biogenic Amines in Dry-Cured Perch
WEI Yan-ling;MENG Yong;TIAN Tian;ZHAO Jian-ying;ZHANG Jian-hao;ZHANG Ying-yang;National Center of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;Freshwater Fisheries Research Institute of Jiangsu Province;
WEI Yan-ling;MENG Yong;TIAN Tian;ZHAO Jian-ying;ZHANG Jian-hao;ZHANG Ying-yang;National Center of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;Freshwater Fisheries Research Institute of Jiangsu Province;
..............page:90-95
Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
CHEN Ran;WANG Jing;WAN Hai-jing;ZHAO Jian-jing;FAN Zhi-hong;College of Food Science and Nutritional Engineering;China Agricultural University;
CHEN Ran;WANG Jing;WAN Hai-jing;ZHAO Jian-jing;FAN Zhi-hong;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:96-99
Effects of Cooking Methods and Rice Varieties on Protein Digestion Properties of Cooked Rice
SU Yu-ting;YIN Tao;ZHAO Si-ming;LI Jiang-tao;College of Food Science and Technology;Huazhong Agricultural University;
SU Yu-ting;YIN Tao;ZHAO Si-ming;LI Jiang-tao;College of Food Science and Technology;Huazhong Agricultural University;
..............page:100-105
Purification and Analysis of Proanthocyanidins from Red Peel of Lotus Seeds
LI Qi-li;PENG Fang-Gang;LIU De-ming;LIU Zhen-bao;WU Wei-guo;Hunan Provincial Key Laboratory of Food Science and Biotechnology;College of Food Science and Technology;Hunan Agricultural University;Hunan Agricultural Product Processing Institute;Hunan Academy of Agricultural Sciences;Hunan Provincial Key L aboratory of Crop Germplasm Innovation and Utilization;Analysis and Tes ting Center of National Key Laboratory;Hunan Agricultural University;School of Pharmaceutical Sciences;Central South University;
LI Qi-li;PENG Fang-Gang;LIU De-ming;LIU Zhen-bao;WU Wei-guo;Hunan Provincial Key Laboratory of Food Science and Biotechnology;College of Food Science and Technology;Hunan Agricultural University;Hunan Agricultural Product Processing Institute;Hunan Academy of Agricultural Sciences;Hunan Provincial Key L aboratory of Crop Germplasm Innovation and Utilization;Analysis and Tes ting Center of National Key Laboratory;Hunan Agricultural University;School of Pharmaceutical Sciences;Central South University;
..............page:106-110
Incidence Survey and Pathogen Identification of Black Rot Tissues in Persimmons
XIAO Huan;WANG Yi-wen;WU Ling-qing;LIU Li-ying;XU Ling;School of Life Sciences;East China Normal University;
XIAO Huan;WANG Yi-wen;WU Ling-qing;LIU Li-ying;XU Ling;School of Life Sciences;East China Normal University;
..............page:111-116
Optimization of Extraction Process for Polyphenoloxidase from Honeysuckle(Lonicera japonica Thunb.) Flowers Using Response Surface Methodology
LUO Lei;ZHOU Y an-yan;LIU Yun-hong;ZHU Wen-xue;HAO Ying-chao;YANG Bin;College of Food and Biological Engineering;Henan University of Science and Technology;
LUO Lei;ZHOU Y an-yan;LIU Yun-hong;ZHU Wen-xue;HAO Ying-chao;YANG Bin;College of Food and Biological Engineering;Henan University of Science and Technology;
..............page:117-121
Purification, Identification and Cloning of a Novel Crab Allergen, Sarcoplasmic Calcium Binding Protein, from Scylla paramamosain
MAO Hai-yan;CAI Na;CHEN Heng-li;CAO Min-jie;CAI Qiu-feng;LIU Guang-ming;Key Laboratory of Science and Technology for Aquaculture and Food Safety;College of Biological Engineering;Jimei University;
MAO Hai-yan;CAI Na;CHEN Heng-li;CAO Min-jie;CAI Qiu-feng;LIU Guang-ming;Key Laboratory of Science and Technology for Aquaculture and Food Safety;College of Biological Engineering;Jimei University;
..............page:122-127
Overexpression and Characterization of 10 kD Allergenic Protein in Tartary Buckwheat
CHEN Peng;FENG Xue;WANG Lei;DENG Dan-dan;LI Xue-jun;College of Life Science;Northwest A&F University;
CHEN Peng;FENG Xue;WANG Lei;DENG Dan-dan;LI Xue-jun;College of Life Science;Northwest A&F University;
..............page:128-133
Effect of Microwave Treatment on the Properties of Glucose Isomerase
HU Guo-zhou;ZHANG Fu-sheng;HU Peng;CHEN Guang-jing;WU Jing-jing;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Product Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
HU Guo-zhou;ZHANG Fu-sheng;HU Peng;CHEN Guang-jing;WU Jing-jing;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Product Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:134-138
Optimization of Fermentation Conditions for Chitinase Inhibitor Production by Streptomyces sp. A0901 Using Response Surface Analysis
CHEN Zhi-bin;ZHANG Hong-bin;HU Xue-qin;ZHANG Yu-qi;Department of Pharmaceutical Engineering;School of Medical Engineering;Hefei University of Technology;
CHEN Zhi-bin;ZHANG Hong-bin;HU Xue-qin;ZHANG Yu-qi;Department of Pharmaceutical Engineering;School of Medical Engineering;Hefei University of Technology;
..............page:139-143
Antimicrobial Photodynamic Activity of Methylene Blue against Listeria monocytogenes Biofilms
LI Hong-ai;TANG Shu-shu;LIU Yong-qiang;DENG Xi;TANG Shu-ze;WU Xi-yang;CHEN Zhen-qiang;College of Science and Engineering;Jinan University;Guangzhou Huangshanghuang Group Co. Ltd.;
LI Hong-ai;TANG Shu-shu;LIU Yong-qiang;DENG Xi;TANG Shu-ze;WU Xi-yang;CHEN Zhen-qiang;College of Science and Engineering;Jinan University;Guangzhou Huangshanghuang Group Co. Ltd.;
..............page:144-147
Effect of Winemaking Conditions on β-Glucosidase Activity from Two Commercial Saccharomyces cerevisiae Strains
ZHANG Fang-fang;JIANG Lu;LIU Yan-lin;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-viniculture;
ZHANG Fang-fang;JIANG Lu;LIU Yan-lin;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-viniculture;
..............page:148-152
Isolation and Identification of An Equol-Producing Bacterial Strain from Vegetarian Intestinal Tract
LI Xiao-mei;JIA Bing-xin;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
LI Xiao-mei;JIA Bing-xin;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
..............page:153-156
Response Surface Optimization of Medium Components for Cell Growth of Bacillus amyloliquefaciens BGP20
ZHAO Yan-cun;LI Peng-xia;HUANG Kai-hong;WANG Yu-ning;SUN Ya;HU Hua-li;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
ZHAO Yan-cun;LI Peng-xia;HUANG Kai-hong;WANG Yu-ning;SUN Ya;HU Hua-li;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:157-162
ISSR Fingerprint Analysis and SCAR Marker of 23 Strains of Saccharomyces cerevisiae
LUAN Chun-yan;LI Xiao-ling;ZHENG Guo-bin;YAO Juan;WANG Jian;College of Chemistry and Life Science;China Three Gorges University;Angel Yeast Co. Ltd.;
LUAN Chun-yan;LI Xiao-ling;ZHENG Guo-bin;YAO Juan;WANG Jian;College of Chemistry and Life Science;China Three Gorges University;Angel Yeast Co. Ltd.;
..............page:163-167
Effects of Addition of Different Contents of Xylose on the Quality of Pu-erh Tea during Pile Fermentation
GAO Li;LIU Tong-xun;College of Light Industry and Food Science;South China University of Technology;
GAO Li;LIU Tong-xun;College of Light Industry and Food Science;South China University of Technology;
..............page:168-172
Strain Improvement through Protoplast Fusion between Tsingdao Brewer’s Yeast and High-Gravity Yeast
LI Ju-ning;YI Qing-ping;College of Biological Engineering;Jingchu University of Technology;
LI Ju-ning;YI Qing-ping;College of Biological Engineering;Jingchu University of Technology;
..............page:173-177
Effects of Tibetan Turnip and Its Processed Products on Human Tolerance to Hypoxia
ZHANG Ying;TANG Wei-min;NI Ma;LI Jiao-jie;NI Ma-Dun zhu;GONG Ling-xiao;CHEN Xiao-jian;LIU Ye-feng;BIAN Ba;WU Xiao-qin;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;Fuli Institute of Food Science;School of Biosystems Engineering and Food Science;Zhejiang University;Tibet Hongfa Shengtao Food Development Co.Ltd.;Hangzhou Center of Aeromedical Assessment and Training;Air Force;
ZHANG Ying;TANG Wei-min;NI Ma;LI Jiao-jie;NI Ma-Dun zhu;GONG Ling-xiao;CHEN Xiao-jian;LIU Ye-feng;BIAN Ba;WU Xiao-qin;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;Fuli Institute of Food Science;School of Biosystems Engineering and Food Science;Zhejiang University;Tibet Hongfa Shengtao Food Development Co.Ltd.;Hangzhou Center of Aeromedical Assessment and Training;Air Force;
..............page:178-182
Effect of Grape Seed Procyanidins on Oxidative Stress in Diet-Induced Obese Rats
XIAO Jun-song;WANG Ying;SONG Xue-lin;WU Hua;SHAN Jing-min;CAO Yan-ping;Beijing Key Laboratory of Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;College of Life Sciences;Jianghan University;
XIAO Jun-song;WANG Ying;SONG Xue-lin;WU Hua;SHAN Jing-min;CAO Yan-ping;Beijing Key Laboratory of Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;College of Life Sciences;Jianghan University;
..............page:183-186
Effects of Total Ginsenosides from Ginseng Stems and Leaves on Reproductive System of Juvenile Male Rats and Its Mechanism
HU Hua-gang;XIAO Xuan;LIU Hui-min;SUN Wan-juan;TANG Xiao-jing;PIAO Xiang-lan;XU Si-fan;State Nationalities Affairs Commission and Department of Educational Key Laboratory of Minority Traditional Medicine;MINZU University of China;Institute of Medicinal Plant Development;Peking Union Medical College & Chinese Academy of Medical Sciences;
HU Hua-gang;XIAO Xuan;LIU Hui-min;SUN Wan-juan;TANG Xiao-jing;PIAO Xiang-lan;XU Si-fan;State Nationalities Affairs Commission and Department of Educational Key Laboratory of Minority Traditional Medicine;MINZU University of China;Institute of Medicinal Plant Development;Peking Union Medical College & Chinese Academy of Medical Sciences;
..............page:187-192
Effect of Isoquercetin from Fagopyrum tataricum on the Proliferation and Apoptosis of Human Gastric Carcinoma Cell Line SGC-7901
LI Yu-ying;ZHAO Shu-juan;BAI Chong-zhi;ZHANG Li-wei;WANG Zhuan-hua;Key Laboratory for Chemical Biology and Molecular Engineering;Ministry of Education;Shanxi University;Central Laboratory of Shanxi Academy of Traditional Chinese Medicine;
LI Yu-ying;ZHAO Shu-juan;BAI Chong-zhi;ZHANG Li-wei;WANG Zhuan-hua;Key Laboratory for Chemical Biology and Molecular Engineering;Ministry of Education;Shanxi University;Central Laboratory of Shanxi Academy of Traditional Chinese Medicine;
..............page:193-197
Nonylphenol Induces Injury and Variations in ROS and GSH Content of NCTC1469 Cells
CHEN Yang-jie;LIU Xiao-zhen;HUANG Dan-fei;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
CHEN Yang-jie;LIU Xiao-zhen;HUANG Dan-fei;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:198-202
Effect of Capsaicinoid Dose on Serum Lipids, Hepatic Lipids and Cecum Environment in Ovariectomized Rats
LU Hong-jia;CHEN Zhao-jun;ZHENG Long-hui;SU Xin-feng;LIU Xiong;College of Food Science;Southwest University;
LU Hong-jia;CHEN Zhao-jun;ZHENG Long-hui;SU Xin-feng;LIU Xiong;College of Food Science;Southwest University;
..............page:203-208
Analysis of Nutritional Components of Duck Bone
WANG Shu-hui;PAN Dao-dong;ZHAO Zi-wei;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;ZHAO Zi-wei;Department of Food Science;School of Marine Science;Ningbo University;Department of Food Science and Nutrition;Nanjing Normal University;
..............page:209-212
Protective Effect of GSPE on Cisplatin-Induced Nephrotoxicity in H9c2 Cells
GUO Pei-pei;GUO Zhuo-yu;ZHAO Yan-meng;GAO Li-ping;Beijing Municipal Key Laboratory of Biological Active Substance and Functional Food;College of Arts and Sciences;Beijing Union University;
GUO Pei-pei;GUO Zhuo-yu;ZHAO Yan-meng;GAO Li-ping;Beijing Municipal Key Laboratory of Biological Active Substance and Functional Food;College of Arts and Sciences;Beijing Union University;
..............page:213-216
Effect and Mechanism of Polysaccharides from Portulaca oleracea L. on STZ-Induced Diabetic Mice Fed High-Fat Diet
LIANG Yan;ZHANG Chuan-jun;L Yan-rong;College of Food Science and Engineering;Jilin Agricultural Science and Technology College;Environment Protection Agency of Fuyu;
LIANG Yan;ZHANG Chuan-jun;L Yan-rong;College of Food Science and Engineering;Jilin Agricultural Science and Technology College;Environment Protection Agency of Fuyu;
..............page:217-220
Analysis of Nutritional Components in Muscle of Megalobrama amblycephala during Different Growth Phases
HE Lin;JIANG Min;DAI Xi-lin;LI Shi-kai;College of Fisheries and Life Science;Shanghai Ocean University;Research and Engineering Center on Aquatic Environment Ecosystem;
HE Lin;JIANG Min;DAI Xi-lin;LI Shi-kai;College of Fisheries and Life Science;Shanghai Ocean University;Research and Engineering Center on Aquatic Environment Ecosystem;
..............page:221-225
Enzymatic Biotransformation of Inulin for Application in Foods
ZHAN Rong-rong;MU Wan-meng;LI Yun-gao;ZHANG Tao;JIANG Bo;State Key Laboratory of Food Science and Technology;Jiangnan University;
ZHAN Rong-rong;MU Wan-meng;LI Yun-gao;ZHANG Tao;JIANG Bo;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:226-233
noxs Genes:A Potential Target for Biofilm Formation and Virulence Regulation of Pathogens
CHEN Guo-wei;ZHANG Chao;DONG Qing-li;WU Shu-yan;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
CHEN Guo-wei;ZHANG Chao;DONG Qing-li;WU Shu-yan;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:234-237
Progress in L-Malic Acid Biosynthesis
WU Jun-lin;WU Qing-ping;ZHANG Ju-mei;ZHANG Wen;MO Shu-ping;BAI Jian-ling;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology of Southern China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbiology;Guangdong Huankai Microbial Sci. & Tech. Co. Ltd.;
WU Jun-lin;WU Qing-ping;ZHANG Ju-mei;ZHANG Wen;MO Shu-ping;BAI Jian-ling;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology of Southern China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbiology;Guangdong Huankai Microbial Sci. & Tech. Co. Ltd.;
..............page:238-242
Recent Advances in Technologies for the Separation, Determination and Safety Evaluation of Functional Components in Coffee
YANG Kai-zhou;ZHAI Xiao-na;DU Bing-jian;LENG Xiao-jing;College of Food Science and Nutritional Engineering;China Agricultural University;
YANG Kai-zhou;ZHAI Xiao-na;DU Bing-jian;LENG Xiao-jing;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:243-252
Applications and Prospects of Inulin in Flour Products: A Review
LUO Deng-lin;WU Yan-hui;XU Bao-cheng;CHEN Rui-hong;LIU Jian-xue;LI Peng-yan;College of Food and Bioengineering;Henan University of Science and Technology;
LUO Deng-lin;WU Yan-hui;XU Bao-cheng;CHEN Rui-hong;LIU Jian-xue;LI Peng-yan;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:253-258
Application of Bioinformatics Technology in Prediction of Food Allergen Epitopes
LONG Wei;LI Xin;GAO Jin-yan;CHEN Hong-bing;Department of Food Science;College of Life Sciences and Food Engineering;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
LONG Wei;LI Xin;GAO Jin-yan;CHEN Hong-bing;Department of Food Science;College of Life Sciences and Food Engineering;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
..............page:259-263
Research Advances in Analytical Methods for Lycopene
BAI Yu-fen;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;
BAI Yu-fen;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;
..............page:264-268
Research Progress in Interactions between Taste-Active Components
FU Na;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;
FU Na;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;
..............page:269-275
Recent Progress in Lipase-Catalyzed Synthesis of Long-Chain Fatty Acid Starch Esters in Non-Aqueous Phase
LIN Kai;XIN Jia-ying;WANG Yan;CHEN Lin-lin;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;State Key Laboratory of Oxo Synthesis and Selective Oxidation;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
LIN Kai;XIN Jia-ying;WANG Yan;CHEN Lin-lin;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;State Key Laboratory of Oxo Synthesis and Selective Oxidation;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
..............page:276-279
Research Advances in Animal Models of Food Allergy
HUANG Jian-fang;WANG Cai-xia;XIANG Jun-jian;ZHENG Han;Guangdong Province Key Laboratory of Molecular Immunology and Antibody Engineering;Jinan University;
HUANG Jian-fang;WANG Cai-xia;XIANG Jun-jian;ZHENG Han;Guangdong Province Key Laboratory of Molecular Immunology and Antibody Engineering;Jinan University;
..............page:280-284
Surface Modification of Cellulose Nanocrystals and Its Reinforcing Function in Composite Materials
GUO Ting;LIU Xiong;College of Food Science;Southwest University;
GUO Ting;LIU Xiong;College of Food Science;Southwest University;
..............page:285-289
Research Progress in Methods for Detecting Cow’s Milk Allergen Casein
NI Xiao-qin;LAI Wei-hua;State Key Laboratory of Food Science and Technology;Nanchang University;
NI Xiao-qin;LAI Wei-hua;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:290-294
Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques
SONG Dan-ping;ZHANG Hong;LI Qi;College of Chemistry and Materials Science;Sichuan Normal University;College of Life Science;Sichuan Normal University;Development and Application Institute of Plant Resources;Sichuan Normal University;
SONG Dan-ping;ZHANG Hong;LI Qi;College of Chemistry and Materials Science;Sichuan Normal University;College of Life Science;Sichuan Normal University;Development and Application Institute of Plant Resources;Sichuan Normal University;
..............page:295-300
Research Progress in Phytic Acid, Degradation Methods and Products in Plant Seeds
WANG Xin-kun;ZHONG Lei;YANG Run-qiang;JIN Xiao-lin;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
WANG Xin-kun;ZHONG Lei;YANG Run-qiang;JIN Xiao-lin;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:301-306
..............page:307-308
..............page:309
..............page:310
..............page:311