1002-6630
2014 Issue 5
Separation, Purification and Structure Characteristics of Zn-Binding Polysaccharides from Flammulina velutipes
LIU Fang;CHEN Gui-tang;HU Qiu-hui;ZHAO Shu-wen;ZHAO Li-yan;College of Food Science and Technology;Nanjing Agricultural University;School of Pharmacy;China Pharmaceutical University;
LIU Fang;CHEN Gui-tang;HU Qiu-hui;ZHAO Shu-wen;ZHAO Li-yan;College of Food Science and Technology;Nanjing Agricultural University;School of Pharmacy;China Pharmaceutical University;
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Impact of Additives on Migration of Silver from Nanosilver-Plastic Food Packaging to Food Simulants
TIAN Hai-jiao;LIN Qin-bao;GUO Jie;LI Bo;WANG Rong-zhen;LIU Guo-hong;ZHANG Lin;School of Chemistry and Chemical Engineering;Shanxi University;Key Laboratory of Product Packaging and Logistics;Institute of Packaging Engineering;Jinan University;Shanxi Academy of Analytical Sciences;
TIAN Hai-jiao;LIN Qin-bao;GUO Jie;LI Bo;WANG Rong-zhen;LIU Guo-hong;ZHANG Lin;School of Chemistry and Chemical Engineering;Shanxi University;Key Laboratory of Product Packaging and Logistics;Institute of Packaging Engineering;Jinan University;Shanxi Academy of Analytical Sciences;
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Drying Characteristics and Mathematical Modeling of Heat Pump Drying of Apple Slices by Filling Nitrogen and Lowering Oxygen
LUO Lei;ZHI Zi-jian;LIU Yun-hong;ZHU Wen-xue;ZHANG Yu-xian;WANG Qiang;ZHU Min;College of Food and Bioengineering;Henan University of Science and Technology;
LUO Lei;ZHI Zi-jian;LIU Yun-hong;ZHU Wen-xue;ZHANG Yu-xian;WANG Qiang;ZHU Min;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:13-17
Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate
DAI Jia-jia;HAN Min-yi;XU Xing-lian;ZHOU Guang-hong;Wannan Medical College;Synergetic Innovation Center of Food Safety and Nutrition;Key Laboratory of Animal Products Processing;Ministry of Agriculture;Nanjing Agricultural University;
DAI Jia-jia;HAN Min-yi;XU Xing-lian;ZHOU Guang-hong;Wannan Medical College;Synergetic Innovation Center of Food Safety and Nutrition;Key Laboratory of Animal Products Processing;Ministry of Agriculture;Nanjing Agricultural University;
..............page:18-22
Effects of Different Drying Conditions on Color Change of Green Prickleyashes(Zanthoxylum schinifolium Zucc.)
ZHANG Yi;ZHANG Fu-sheng;SONG Ying-ying;CHEN Guang-jing;WU Jin-song;LUO Dong-sheng;KAN Jian-quan;Chongqing Key Laboratory of Product Processing and Storage;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
ZHANG Yi;ZHANG Fu-sheng;SONG Ying-ying;CHEN Guang-jing;WU Jin-song;LUO Dong-sheng;KAN Jian-quan;Chongqing Key Laboratory of Product Processing and Storage;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
..............page:23-27
Effects of Cu2+ on Molecular Structure and IgG Binding Capacity of the Tartary Buckwheat Allergic Protein TBt
YANG Huan;CUI Xiao-d ong;LI Yu-ying;WANG Zhuan-hua;Key Laboratory of Chemical Biology and Molecular Engineering;Ministry of Education;Institute of Biotechnology;Shanxi University;
YANG Huan;CUI Xiao-d ong;LI Yu-ying;WANG Zhuan-hua;Key Laboratory of Chemical Biology and Molecular Engineering;Ministry of Education;Institute of Biotechnology;Shanxi University;
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Desalination of Grass Carp Peptides with Macroporous Adsorption Resin
LIN Li-mei;HU Qin-ling;WANG Shen;WU Yong-ning;GONG Zhi-yong;College of Food Science and Engineering;Wuhan Polytechnic University;China National Center for Food Safety Risk Assessment;
LIN Li-mei;HU Qin-ling;WANG Shen;WU Yong-ning;GONG Zhi-yong;College of Food Science and Engineering;Wuhan Polytechnic University;China National Center for Food Safety Risk Assessment;
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Effect of pH on the Structure and Property of Casein-Dextran Conjugate Micelles
XIA Shu-qin;ZHANG Ya-ting;ZHANG Xiao-ming;JIA Cheng-sheng;College of Food Science and Technology;Jiangnan University;
XIA Shu-qin;ZHANG Ya-ting;ZHANG Xiao-ming;JIA Cheng-sheng;College of Food Science and Technology;Jiangnan University;
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Effects of Transglutamnase and Lipase on the Characteristics of Chinese Sausage
LIU Ting;HU Guan-lan;HE Xu-xiao;DENG Shao-lin;LI Chun-bao;XU Xing-lian;SHI Bai-ming;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;Yiming Biological Products Company;
LIU Ting;HU Guan-lan;HE Xu-xiao;DENG Shao-lin;LI Chun-bao;XU Xing-lian;SHI Bai-ming;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;Yiming Biological Products Company;
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Changes in Physico-chemical Properties of Pickled Sauced Meat during Processing
ZHANG Shun-liang;HA O Bao-rui;WANG Shou-wei;CHENG Xiao-yu;PAN Xiao-qian;QIAO Xiao-ling;CHEN Wen-hua;AI Ting;China Meat Research Center;College of Biological Technology and Food Science;Tianjin University of Commerce;
ZHANG Shun-liang;HA O Bao-rui;WANG Shou-wei;CHENG Xiao-yu;PAN Xiao-qian;QIAO Xiao-ling;CHEN Wen-hua;AI Ting;China Meat Research Center;College of Biological Technology and Food Science;Tianjin University of Commerce;
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Composition and in vitro Antioxidant Activity of Polyphenols Extracted from Crabapples
LI Nan;SHI Jun-ling;WANG Kun;College of Food Science and Engineering;Northwest A&F University;Institute of Pomology;Chinese Academy of Agricultural Sciences;
LI Nan;SHI Jun-ling;WANG Kun;College of Food Science and Engineering;Northwest A&F University;Institute of Pomology;Chinese Academy of Agricultural Sciences;
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Starch Properties of Different Millet Varieties from Different Regions of China
ZHOU Wen-chao;LI Qiang-shuang;CAO Long-kui;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
ZHOU Wen-chao;LI Qiang-shuang;CAO Long-kui;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
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Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits
XU Qing-qing;CHEN Hang-jun;GAO Hai-yan;SONG Li-li;MU Hong-lei;College of Food Science and Technology;Nanjing Agricultural University;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;Food Science Institute;Zhejiang Academy of Agricultural Sciences;
XU Qing-qing;CHEN Hang-jun;GAO Hai-yan;SONG Li-li;MU Hong-lei;College of Food Science and Technology;Nanjing Agricultural University;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;Food Science Institute;Zhejiang Academy of Agricultural Sciences;
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Extraction,Analysis and Bioactivity of Dark Tea Polymeric Polyphenols Prepared from Camellia sinensis var.Baiye Dancong
YE Qiong-xian;MIAO Ai-qing;CHENG Yue;CHEN Jian-ping;WANG Dong-mei;School of Pharmaceutical Sciences;Sun Yat-sen University;Tea Research Institute;Guangdong Academy of Agricultural Sciences;School of Chinese Medicine;University of Hong Kong;
YE Qiong-xian;MIAO Ai-qing;CHENG Yue;CHEN Jian-ping;WANG Dong-mei;School of Pharmaceutical Sciences;Sun Yat-sen University;Tea Research Institute;Guangdong Academy of Agricultural Sciences;School of Chinese Medicine;University of Hong Kong;
..............page:69-74
Effects of Different Antioxidants on the Stability of Linseed Oil
ZHOU Zheng;HOU Jian-jun;YANG Ju-fang;WU Hao;ZHA Meng-yin;CHEN Cun-she;School of Food and Chemical Engineering;Beijing Technology and Business University;
ZHOU Zheng;HOU Jian-jun;YANG Ju-fang;WU Hao;ZHA Meng-yin;CHEN Cun-she;School of Food and Chemical Engineering;Beijing Technology and Business University;
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Effects of Segmented Heating Processes on Nutritional and Functional Components in Adlay
SHANG Shan;QIN Li-kang;YANG Xian-long;LI Bin-qin;College of Life Science;Guizhou University;Xinlong Food Development Company Limited;
SHANG Shan;QIN Li-kang;YANG Xian-long;LI Bin-qin;College of Life Science;Guizhou University;Xinlong Food Development Company Limited;
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Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread(CSB) and Textural Properties of Wheat Dough and CSB
CUI Li-qin;CUI Su-ping;MA Ping;ZHANG Li-ping;ZHANG Hong-wei;College of Food Science;Heilongjiang Bayi Agricultural University;Heilongjiang Bein Mate Co.Ltd.;
CUI Li-qin;CUI Su-ping;MA Ping;ZHANG Li-ping;ZHANG Hong-wei;College of Food Science;Heilongjiang Bayi Agricultural University;Heilongjiang Bein Mate Co.Ltd.;
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Effect of Partially Substituting NaCl with KCl or MgCl2 on Emulsion Gel Properties of Pork Myofibrillar Protein
WEI Chao-gui;WU Ju-qing;SHAO Jun-hua;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Research Institute of Food Science;Bohai University;
WEI Chao-gui;WU Ju-qing;SHAO Jun-hua;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Research Institute of Food Science;Bohai University;
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Total Anthocyanin Content and Total Antioxidant Activities in Different Varieties of Pigmented Potato(Solanum tuberosum L.)
YIN Li-qin;WEI Xian-ya;ZHONG Cheng;ZHANG Ming-hai;GUO Shi-xing;NIU Ying-ze;Rapeseed Research Center;Sichuan Agricultural University;Chengdu Jon Sun Agricultural Science and Technology Limited Company;Maize Research Institute;Sichuan Agricultural University;
YIN Li-qin;WEI Xian-ya;ZHONG Cheng;ZHANG Ming-hai;GUO Shi-xing;NIU Ying-ze;Rapeseed Research Center;Sichuan Agricultural University;Chengdu Jon Sun Agricultural Science and Technology Limited Company;Maize Research Institute;Sichuan Agricultural University;
..............page:96-100
Migration of Bisphenol Compounds as Food Packaging Pollutants in Food Model System
FENG Yi;WANG Shi-tao;WEI Rong;HU Jian;BAO Yang;LIU Hai-nan;YAO Wei-rong;Jiangyin Product Quality Supervision and Inspection Institute;School of Food Science and Technology;Jiangnan University;
FENG Yi;WANG Shi-tao;WEI Rong;HU Jian;BAO Yang;LIU Hai-nan;YAO Wei-rong;Jiangyin Product Quality Supervision and Inspection Institute;School of Food Science and Technology;Jiangnan University;
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Microbial Detection and Safety Control during Production of Stewed Dried Tofu
BU Yu-fang;ZHAO Liang-zhong;YIN Le-bin;ZHOU Xiao-hu;JIANG Qiong-hua;LI Wen-qiang;XIAO Kai;CHEN Hao;Department of Biological and Chemical Engineering;Shaoyang University;Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province;Shaoyang University;
BU Yu-fang;ZHAO Liang-zhong;YIN Le-bin;ZHOU Xiao-hu;JIANG Qiong-hua;LI Wen-qiang;XIAO Kai;CHEN Hao;Department of Biological and Chemical Engineering;Shaoyang University;Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province;Shaoyang University;
..............page:107-110
Synergism and Antagonism of Flavonoid Mixtures on Antioxidant Capacities
TANG Xiao;FANG Wei;SHEN Xiu-li;FANG Zhen-fei;GUAN Ya-fan;Department of Chemical Engineering;Ningbo Polytechnic College;
TANG Xiao;FANG Wei;SHEN Xiu-li;FANG Zhen-fei;GUAN Ya-fan;Department of Chemical Engineering;Ningbo Polytechnic College;
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Evaluation of Antioxidant Activity of Saponin by Oxidation-Reduction Potential
SU Wei;ZHAO Li;YUAN Mei-lan;LIU Hua;CHEN Gang;College of Life Science;Jiangxi Science and Technology Normal University;College of Life Science and Food Engineering;Nanchang University;
SU Wei;ZHAO Li;YUAN Mei-lan;LIU Hua;CHEN Gang;College of Life Science;Jiangxi Science and Technology Normal University;College of Life Science and Food Engineering;Nanchang University;
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Effect of Pretreatment on Hot Air Drying Characteristics of White Seedless Grapes
KANG Yan;GUAN Zhi-qiang;LI Min;WU Bao-chuan;Guangdong Provincial Key Laboratory of Aquatic Product Process and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
KANG Yan;GUAN Zhi-qiang;LI Min;WU Bao-chuan;Guangdong Provincial Key Laboratory of Aquatic Product Process 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:119-123
Effects of Adding Fish-Bone Paste on the Quality of Canned Fish Mayonnaise
FAN San-hong;WANG Xiang-shuai;FENG Yu-wei;MA Li-zhen;College of Life Science;Shanxi University;Department of Food Science;Tianjin Agricultural University;
FAN San-hong;WANG Xiang-shuai;FENG Yu-wei;MA Li-zhen;College of Life Science;Shanxi University;Department of Food Science;Tianjin Agricultural University;
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Expression of the First Two Domains at N Terminus of NP785232 Protein from Lactobacillus plantarum in Escherichia coli
ZHANG Hong;DU Li-hui;SHI Rong-hua;LIU Qin;Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals and Oils;College of Food Science and Engineering;Nanjing University of Finance and Economics;
ZHANG Hong;DU Li-hui;SHI Rong-hua;LIU Qin;Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals and Oils;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:129-133
Application of Rennet Microcapsule in the Preparation of Cheese and Electrophoretic Analysis of Cheese Ripening
ZHANG Na;GUO Qing-qi;HUANG Wen-xiu;ZHAO Xin-huai;Key Laboratory of Food Science and Engineering of Heilongjiang Province;Harbin University of Commerce;School of Forestry;Northeast Forestry University;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
ZHANG Na;GUO Qing-qi;HUANG Wen-xiu;ZHAO Xin-huai;Key Laboratory of Food Science and Engineering of Heilongjiang Province;Harbin University of Commerce;School of Forestry;Northeast Forestry University;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:134-138
Effects of Knockout of Gene CYS3 on Methionol Anabolism in Saccharomyces cerevisiae
LIU Li;ZHANG Chan;LIANG Jing-ru;WANG Cheng-tao;ZHAO Ji-xing;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;Beijing Key Laboratory of Food Flavor Chemistry;Shandong Zhonghui Food Co.Ltd.;
LIU Li;ZHANG Chan;LIANG Jing-ru;WANG Cheng-tao;ZHAO Ji-xing;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;Beijing Key Laboratory of Food Flavor Chemistry;Shandong Zhonghui Food Co.Ltd.;
..............page:139-143
Diversity and Molecular Biological Identification of Yeast Strains from Yanggaomeijiu Liquor Fermentation Starter(Daqu)
LI Yan;DONG Zhen-ling;MOU De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;Research & Development Center for Fermentation Engineering of Hebei Province;
LI Yan;DONG Zhen-ling;MOU De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;Research & Development Center for Fermentation Engineering of Hebei Province;
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Separation,Purification and Enzymatic Properties of β-Glucosidase from Tridchoderma viride
LIU Ying;HAN Chun-ran;ZHANG Shuai;ZHANG Wei-wei;DOU Bo-xin;College of Food Engineering;Harbin University of Commerce;
LIU Ying;HAN Chun-ran;ZHANG Shuai;ZHANG Wei-wei;DOU Bo-xin;College of Food Engineering;Harbin University of Commerce;
..............page:150-155
Effects of Microbial Culture Starters on the Contents of Free Amino Acids in Dried Rabbit Meat Slice
XUE Fei;JIANG Yun-sheng;YAN Ting-ting;School of Food Science and Engineering;Yangzhou University;School of Life Science and Technology;Yancheng Teachers University;
XUE Fei;JIANG Yun-sheng;YAN Ting-ting;School of Food Science and Engineering;Yangzhou University;School of Life Science and Technology;Yancheng Teachers University;
..............page:156-159
Strain Improvement of Saccharomyces cerevisiae for Acid Degradation and Fermentation Performance of the Screened Strain
QIU Xiao-mei;WANG Ying;DONG Ming-sheng;ZHOU Jian-zhong;The Research Institute of Agricultural Product Processing;Jiangsu Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;
QIU Xiao-mei;WANG Ying;DONG Ming-sheng;ZHOU Jian-zhong;The Research Institute of Agricultural Product Processing;Jiangsu Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;
..............page:160-164
Purification and Enzymatic Properties of Bile Salt Hydrolase Produced by Lactobacillus acidophilus
ZHAO Rui-xiang;LI Gang;NIU Sheng-yang;YANG Da-guang;LU Si-hai;DUAN Gai-li;LI Yin-na;College of Food Science;Henan Institute of Science and Technology;
ZHAO Rui-xiang;LI Gang;NIU Sheng-yang;YANG Da-guang;LU Si-hai;DUAN Gai-li;LI Yin-na;College of Food Science;Henan Institute of Science and Technology;
..............page:165-168
Optimization of Fermentation Conditions of Green Tea Wine and Changes in Its Main Components during Fermentation
ZHAO Xiao-yue;XU Huai-de;YANG Rong-xiang;College of Food Science and Engineering;Northwest A & F University;
ZHAO Xiao-yue;XU Huai-de;YANG Rong-xiang;College of Food Science and Engineering;Northwest A & F University;
..............page:169-175
Analysis and Evaluation of Nutritional Composition of Edible Part of Coelomactra antiquata(Spengler)in Nature Sanctuary of Coelomactra antiquata of Fujian Province
LI Zhen-hua;CHEN Yue-zhong;ZHOU Yong-dong;ZHU Wen-bin;XU Kai-da;HU Hong-mei;Key Laboratory of Mariculture and Enhancement of Zhejiang Province;Marine Fishery Institute of Zhejiang Province;Fisheries Research Institute of Fujian;
LI Zhen-hua;CHEN Yue-zhong;ZHOU Yong-dong;ZHU Wen-bin;XU Kai-da;HU Hong-mei;Key Laboratory of Mariculture and Enhancement of Zhejiang Province;Marine Fishery Institute of Zhejiang Province;Fisheries Research Institute of Fujian;
..............page:176-182
Composition Analysis and Nutritional Evaluation of Different Parts of Bighead Carp(Aristichthys nobilis)
JIANG Qi-xing;WU Jia-rui;XU Yan-shun;TANG Feng-yu;WANG Li;ZHANG Huan;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;
JIANG Qi-xing;WU Jia-rui;XU Yan-shun;TANG Feng-yu;WANG Li;ZHANG Huan;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;
..............page:183-187
Anti-adipogenic Effects of Bitter Melon Extracts in 3T3-L1 Adipocytes
QU Wei;CHEN Yan-guang;WU Zu-qiang;WANG Xin;School of Biotechnology and Food Engineering;Hefei University of Technology;
QU Wei;CHEN Yan-guang;WU Zu-qiang;WANG Xin;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:188-192
Effect of RS4-Type Resistant Starch on the Expression of Lipid Metabolism-Related Genes in Mice with High-Fat Diet-Induced Obesity
WANG Hong-wei;WU Ying-long;College of Food Science;Sichuan Agricultural University;
WANG Hong-wei;WU Ying-long;College of Food Science;Sichuan Agricultural University;
..............page:193-198
Preparation of Tilapia(Oreochromis niloticus) Protein Hydrolysate and Analysis of Its Antioxidant Activity in vitro and in vivo
WANG Qiang;LI Gui-jie;ZHAO Xin;REN Yan-rong;Department of Biological and Chemical Engineering;Chongqing University of Education;
WANG Qiang;LI Gui-jie;ZHAO Xin;REN Yan-rong;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:199-203
Effects of Resveratrol on Learning,Memory and Brain Antioxidant Abilities in D-Galactose-Induced Aging Mice
LIU Gui-shan;YANG Bo;ZHANG Ze-sheng;FAN Yan-li;HE Wei;School of Agriculture;Ningxia University;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Xinhua College;Ningxia University;
LIU Gui-shan;YANG Bo;ZHANG Ze-sheng;FAN Yan-li;HE Wei;School of Agriculture;Ningxia University;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Xinhua College;Ningxia University;
..............page:204-207
Assessment of Acute Human Health Risk of Pesticide Residues in Vegetables
BAI Xin-ming;Pingliang Agricultural Technology Extension Station;Pingliang Agricultural Products Quality Safety and Inspection Center;
BAI Xin-ming;Pingliang Agricultural Technology Extension Station;Pingliang Agricultural Products Quality Safety and Inspection Center;
..............page:208-212
Inhibitory Effect of Millet Bran Polypeptides on Liver Injury and Precancerous Lesions
YU Shu-jia;WANG Chang-qing;YUAN Min;LIAN Wei-shuai;ZI Yan;CHEN Xiao-meng;HAO Zhi-ping;College of Life Science;Shanxi University;
YU Shu-jia;WANG Chang-qing;YUAN Min;LIAN Wei-shuai;ZI Yan;CHEN Xiao-meng;HAO Zhi-ping;College of Life Science;Shanxi University;
..............page:213-217
Hypolipidemic Effects of Different Particle Sizes of Cellulose from Sweet Potato Residue in Ovariectomized Hyperlipidemia Rats
GUI Yu;LU Hong-jia;ZHANG Duan-li;CHEN Hou-rong;LIU Xiong;College of Food Science;Southwest University;
GUI Yu;LU Hong-jia;ZHANG Duan-li;CHEN Hou-rong;LIU Xiong;College of Food Science;Southwest University;
..............page:218-222
A Review on Nutrient Delivery Systems
LI Wen-ying;ZHOU Tong;ZHOU Chun-yan;QIU Chang-jiang;ZHOU Ning-ling;YAO Zhi-wen;WU Zhi-hua;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Nursing College;Jiangxi University of Traditional Chinese Medicine;Engineering Training Centre;Nanchang Hangkong University;Sino-German Joint Research Institute;Nanchang University;
LI Wen-ying;ZHOU Tong;ZHOU Chun-yan;QIU Chang-jiang;ZHOU Ning-ling;YAO Zhi-wen;WU Zhi-hua;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Nursing College;Jiangxi University of Traditional Chinese Medicine;Engineering Training Centre;Nanchang Hangkong University;Sino-German Joint Research Institute;Nanchang University;
..............page:223-229
Research Progress in the Glycosylation and Structure-Function Relationship of Chicken Egg Yolk Immunoglobulin
TONG Chen-yao;HE Zhen-jiao;GENG Fang;MA Mei-hu;HUANG Xi;CAI Zhao-xia;National R&D Center for Egg Processing;College of Food Science and Technology;Huazhong Agricultural University;
TONG Chen-yao;HE Zhen-jiao;GENG Fang;MA Mei-hu;HUANG Xi;CAI Zhao-xia;National R&D Center for Egg Processing;College of Food Science and Technology;Huazhong Agricultural University;
..............page:230-233
Research Progress in the Mechanisms of Apoptosis Induced by Foodborne Pathogens
ZHANG Chao;CHEN Guo-wei;YANG Yu-ping;WU Shu-yan;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
ZHANG Chao;CHEN Guo-wei;YANG Yu-ping;WU Shu-yan;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:234-238
Recent Progress in the Preparation of Artificial Antigen of Mycotoxins
WU Chun-sheng;MA Liang;HU Yuan-yuan;ZHANG Yu-hao;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preser vations;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;
WU Chun-sheng;MA Liang;HU Yuan-yuan;ZHANG Yu-hao;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preser vations;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;
..............page:239-245
An Overview of Analytical Approaches for Tracing the Geographical Origins of Plant-Derived Foods
MA Yi-yan;GUO Bo-li;WEI Yi-min;ZHAO Hai-yan;Key Laboratory of Agro-products Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
MA Yi-yan;GUO Bo-li;WEI Yi-min;ZHAO Hai-yan;Key Laboratory of Agro-products Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:246-250
Progress in Detection of Anesthetic Residues in Food-Producing Animals
LI Jin-cheng;LIU Huan;WU Li-dong;WANG Qun;Lü Hai-yan;SONG Yi;Quality and Standard Research Center;Chinese Academy of Fishery Sciences;
LI Jin-cheng;LIU Huan;WU Li-dong;WANG Qun;Lü Hai-yan;SONG Yi;Quality and Standard Research Center;Chinese Academy of Fishery Sciences;
..............page:251-256
Progress in the Detection of Naturally Occurring Hazardous Substances in Foods by Colloidal Gold Immunochromatography Assay
XU Chao-lian;LAI Wei-hua;LIU Dao-feng;State Key Laboratory of Food Science and Technology;Nanchang University;
XU Chao-lian;LAI Wei-hua;LIU Dao-feng;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:257-261
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