1002-6630
2016 Issue 18
Optimization of Combinations of Methanobactin, Sodium Benzoate and Potassium Sorbate for Enhanced Antibacterial Effect by Response Surface Methodology
XING Haili;XIN Jiaying;WANG Yan;GAO Shengbo;Key Laboratory for Food Science and Engineering;Harbin University of Commerce;
XING Haili;XIN Jiaying;WANG Yan;GAO Shengbo;Key Laboratory for Food Science and Engineering;Harbin University of Commerce;
..............page:1-5
..............page:3
Optimization of Far-Infrared Assisted Heat Pump Drying Parameters for Quality Control of Dried Honeysuckle
LUO Lei;KANG Xinyan;ZHU Wenxue;REN Guangyue;DUAN Xu;JI Qinghua;ZHANG Kuan;MA Yongzhe;Food Materials Engineering Technology Research Center of Henan Province;College of Food and Bioengineering;Henan University of Science and Technology;
LUO Lei;KANG Xinyan;ZHU Wenxue;REN Guangyue;DUAN Xu;JI Qinghua;ZHANG Kuan;MA Yongzhe;Food Materials Engineering Technology Research Center of Henan Province;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:6-12
Optimization of Soybean Oil Degumming by Mixed Recombinant Phospholipases
CHENG Shi;WANG Changkun;ZHANG Liang;LI Ying;SHI Guiyang;YANG Shengrong;CHEN Guo’an;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;Wuxi Jiangda Baitai Technology Co.Ltd.;
CHENG Shi;WANG Changkun;ZHANG Liang;LI Ying;SHI Guiyang;YANG Shengrong;CHEN Guo’an;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;Wuxi Jiangda Baitai Technology Co.Ltd.;
..............page:13-18
Optimization of Enzymatic Extraction of Polysaccharides from Pomegranate Seeds with Mixed Enzymes
WANG Zhanyi;ZHANG Lihua;WANG Yuhai;DAI Bo;ZHENG Dandan;WANG Fei;College of Life Sciences;Zaozhuang University;Department of Pharmacology;General Hospital of Air Force;
WANG Zhanyi;ZHANG Lihua;WANG Yuhai;DAI Bo;ZHENG Dandan;WANG Fei;College of Life Sciences;Zaozhuang University;Department of Pharmacology;General Hospital of Air Force;
..............page:19-25
Response Surface Optimization of Ultrasonic-Assisted Extraction of Melanin from Testae of Wild Apricots and Its Antioxidant Activities
LI Hongjiao;LI Juxiu;ZHAO Zhong;Key Laboratory of Environment and Ecology in Western China;Ministry of Education;College of Forestry;Northwest A&F University;College of Forestry;Hebei Agricultural University;College of Food Science and Engineering;Northwest A&F University;
LI Hongjiao;LI Juxiu;ZHAO Zhong;Key Laboratory of Environment and Ecology in Western China;Ministry of Education;College of Forestry;Northwest A&F University;College of Forestry;Hebei Agricultural University;College of Food Science and Engineering;Northwest A&F University;
..............page:26-33
Preparation and Biological Activities of Crude Extract from Blueberry Wine Lees
MA Yanhong;LIU Zhaoting;LI Yahui;ZHANG Hongzhi;HUANG Kaihong;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;State Key Laboratory of Food Science and Technology;Jiangnan University;Zhenjiang Institute of Agricultural Sciences in Jiangsu Hilly Areas;
MA Yanhong;LIU Zhaoting;LI Yahui;ZHANG Hongzhi;HUANG Kaihong;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;State Key Laboratory of Food Science and Technology;Jiangnan University;Zhenjiang Institute of Agricultural Sciences in Jiangsu Hilly Areas;
..............page:34-40
Optimization of Microwave-Assisted Extraction of Proanthocyanidins from Rosa davurica Pall. Seeds by Response Surface Methodology
RONG Chenxi;ZHANG Xiuling;LI Tiezhu;HU Jimei;ZHANG Jie;LI Zhuolin;School of Food Science;Northeast Agricultural University;Jilin Academy of Agricultural Sciences;China International Engineering Consulting Corporation;
RONG Chenxi;ZHANG Xiuling;LI Tiezhu;HU Jimei;ZHANG Jie;LI Zhuolin;School of Food Science;Northeast Agricultural University;Jilin Academy of Agricultural Sciences;China International Engineering Consulting Corporation;
..............page:41-46
Response Surface Optimization of Production of Instant Walnut Diaphragm Powder by Spray Drying and Analysis of Its Reconstitution Properties
ZHANG Yan;GAO Lei;WANG Zhenghong;Adila·ADILI;WANG Wenjun;YANG Haiyan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Xinjiang Abudan Food Development Co. Ltd.;
ZHANG Yan;GAO Lei;WANG Zhenghong;Adila·ADILI;WANG Wenjun;YANG Haiyan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Xinjiang Abudan Food Development Co. Ltd.;
..............page:47-51
Total Flavonoids from Stevia rebaudiana Residue: Optimization of Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation
CHEN Ting;XU Wenbin;HONG Yilan;LI Dan;XI Yinci;College of Food Science and Technology;Shanghai Ocean University;
CHEN Ting;XU Wenbin;HONG Yilan;LI Dan;XI Yinci;College of Food Science and Technology;Shanghai Ocean University;
..............page:52-57
Changes in Rice Taste with Milling Degree
SU Huimin;ZHANG Min;MIAO Jing;ZHAO Bing;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
SU Huimin;ZHANG Min;MIAO Jing;ZHAO Bing;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
..............page:58-63
Effect of Different Slaughter Methods on Volatile Compounds and Lipoxygenase Activity of Grass Carp Meat
DIAO Yuduan;ZHANG Jingjing;SHI Shanshan;SHI Wenzheng;WANG Zhihe;WANG Xichang;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
DIAO Yuduan;ZHANG Jingjing;SHI Shanshan;SHI Wenzheng;WANG Zhihe;WANG Xichang;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:64-70
Preparation of Monomeric Anthocyanins from Vitis davidii Foex by Semi-Preparative HPLC
WANG Weiqian;DENG Jiehong;LIU Yonghong;College of Food Science and Technology;Hunan Agricultural University;Hunan Biological and Electromechanical Polytechnic;
WANG Weiqian;DENG Jiehong;LIU Yonghong;College of Food Science and Technology;Hunan Agricultural University;Hunan Biological and Electromechanical Polytechnic;
..............page:71-76
Effects of Electron Beam Irradiation on the Volatile Flavor Components of Hairtail Surimi and Its Thermally Inducted Gel
Lü Liangyu;GUAN Aiyan;ZHANG Danyang;YANG Wenge;XU Dalun;LIN Xianping;ZHOU Xingyu;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Collaborative Innovation Center for Zhejiang Marine High-Efficiency and Healthy Aquaculture;School of Marine Science;Ningbo University;College of Environmental and Resource Sciences;Zhejiang University;
Lü Liangyu;GUAN Aiyan;ZHANG Danyang;YANG Wenge;XU Dalun;LIN Xianping;ZHOU Xingyu;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Collaborative Innovation Center for Zhejiang Marine High-Efficiency and Healthy Aquaculture;School of Marine Science;Ningbo University;College of Environmental and Resource Sciences;Zhejiang University;
..............page:77-83
Comparison of Flavor Quality in Gonads and Meat of Female Portunus trituberculatus Cultured at Different Water Temperatures
WANG Hui;SHI Wenzheng;WU Xugan;WANG Xichang;PAN Guiping;HOU Wenjie;College of Food Science and Technology;Shanghai Ocean University;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Ministry of Education;Shanghai Ocean University;Shanghai Fisheries Research Institute;Shanghai Fisheries Technical Extension Station;
WANG Hui;SHI Wenzheng;WU Xugan;WANG Xichang;PAN Guiping;HOU Wenjie;College of Food Science and Technology;Shanghai Ocean University;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Ministry of Education;Shanghai Ocean University;Shanghai Fisheries Research Institute;Shanghai Fisheries Technical Extension Station;
..............page:84-90
Identification of Influencing Factors and Sources of Metal Nutrient Elements in Clams
ZHAO Haiyan;ZHANG Shuangling;YANG Ruo;YU Zhizhou;College of Food Science and Engineering;Qingdao Agricultural University;
ZHAO Haiyan;ZHANG Shuangling;YANG Ruo;YU Zhizhou;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:91-95
Changes in Anthocyanins and Glucosinolates in Fresh-Cut Red Cabbage during Storage
SONG Ya;LI Kaili;FANG Jianing;ZHU Zhujun;YANG Jing;WU Fenghua;LIU Xingquan;Key Laboratory of Quality Improvement of Zhejiang Province;School of Agriculture and Food Science;Zhejiang A&F University;School of Forestry and Bio-technology;Zhejiang A&F University;
SONG Ya;LI Kaili;FANG Jianing;ZHU Zhujun;YANG Jing;WU Fenghua;LIU Xingquan;Key Laboratory of Quality Improvement of Zhejiang Province;School of Agriculture and Food Science;Zhejiang A&F University;School of Forestry and Bio-technology;Zhejiang A&F University;
..............page:96-101
Effect of Cassava Stalk Substrate Ratio on Trehalose Content in Three Cultivated Edible Fungi
WANG Qinfei;CAI Kun;LIN Liming;YANG Xianyue;ZHANG Zhenwen;National R&D Centre for Patato Processing;Tropical Crops Genetic Resources Institute;Chinese Academy of Tropical Agricultural Sciences;
WANG Qinfei;CAI Kun;LIN Liming;YANG Xianyue;ZHANG Zhenwen;National R&D Centre for Patato Processing;Tropical Crops Genetic Resources Institute;Chinese Academy of Tropical Agricultural Sciences;
..............page:102-106
Taxifolin Contents in Grape Berries and Wines from Different Vatieties of Vitis davidii Foex
NIU Shengyang;MO Haizhen;JIANG Jianfu;LI Hua;WANG Hua;FAN Xiucai;ZHANG Ying;LIU Chonghuai;College of Enology;Northwest A&F University;College of Food Sciences;Henan Institute of Science and Technology;Zhengzhou Fruit Research Institute;Chinese Academy of Agricultural Sciences;
NIU Shengyang;MO Haizhen;JIANG Jianfu;LI Hua;WANG Hua;FAN Xiucai;ZHANG Ying;LIU Chonghuai;College of Enology;Northwest A&F University;College of Food Sciences;Henan Institute of Science and Technology;Zhengzhou Fruit Research Institute;Chinese Academy of Agricultural Sciences;
..............page:107-112
Influence of Different Exogenous Fermentable Sugars on Volatile Compounds of Wine
XIE Kelin;FENG Tao;ZHUANG Haining;BING Fangling;GAO Linlin;SANG Min;School of Perfume and Aroma Technology;Shanghai Institute of Technology;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;National Engineering Research Center of Edible Fungi;Institute of Edible Fungi;Shanghai Academy of Agriculture Sciences;
XIE Kelin;FENG Tao;ZHUANG Haining;BING Fangling;GAO Linlin;SANG Min;School of Perfume and Aroma Technology;Shanghai Institute of Technology;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;National Engineering Research Center of Edible Fungi;Institute of Edible Fungi;Shanghai Academy of Agriculture Sciences;
..............page:113-119
Influence of Boiling and Pan-Frying Treatments on the Changes in Volatile Flavor Components of Sipunculus nudus
YOU Gang;NIU Gaigai;Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation;Key Laboratory of Exploitation and Protection of Beibu Gulf Marine Biological Resources;Guangxi Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources;College of Food Engineering;Qinzhou University;
YOU Gang;NIU Gaigai;Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation;Key Laboratory of Exploitation and Protection of Beibu Gulf Marine Biological Resources;Guangxi Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources;College of Food Engineering;Qinzhou University;
..............page:120-125
Quantitation of Phenolic Compounds in Perilla frutescens at Different Growing Stages Using HPLC-MS/MS
AI Xinwei;HU Siping;GONG Hengheng;HUANG Wenye;YANG Jieqiu;WANG Li;LIAO Zhaojiang;College of Biological and Pharmaceutical;China Three Gorges University;Yichang Humanwell Oral Solid Dosage Plant;
AI Xinwei;HU Siping;GONG Hengheng;HUANG Wenye;YANG Jieqiu;WANG Li;LIAO Zhaojiang;College of Biological and Pharmaceutical;China Three Gorges University;Yichang Humanwell Oral Solid Dosage Plant;
..............page:126-132
Simultaneous Determination of 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THOD in Cured Meat Products by HPLC-MS/MS
SONG Hui;GENG Zhiming;REN Shuang;WANG Daoying;ZHANG Muhan;SUN Chong;XU Weimin;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Collaborative Innovation Center of Meat Production and Processing;
SONG Hui;GENG Zhiming;REN Shuang;WANG Daoying;ZHANG Muhan;SUN Chong;XU Weimin;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Collaborative Innovation Center of Meat Production and Processing;
..............page:133-140
Determination of 24 Organochlorine and Pyrethroid Pesticide Residues in Milk by Modified QuEChERS Method and Gas Chromatography
DENG Xiaojuan;LI Wenbin;JIN Lichuan;GU Chunyan;CHEN Xiaoping;Analysis Center;Tianjin University;Dikma Technologies Inc.;
DENG Xiaojuan;LI Wenbin;JIN Lichuan;GU Chunyan;CHEN Xiaoping;Analysis Center;Tianjin University;Dikma Technologies Inc.;
..............page:141-145
Direct Determination of Phthalate Acid Esters in Oil Feedstock by Gas Chromatography-Mass Spectrometry
HU Aipeng;LIU Yulan;ZHANG Mingming;CHEN Gang;AN Jun;College of Food Science and Technology;Henan University of Technology;COFCO Food Sales & Distribution Co.Ltd.;
HU Aipeng;LIU Yulan;ZHANG Mingming;CHEN Gang;AN Jun;College of Food Science and Technology;Henan University of Technology;COFCO Food Sales & Distribution Co.Ltd.;
..............page:146-151
Establishment and Preliminary Application of Colloidal Gold Immunochromatography for Detecting Heavy Metal Cadmium Ion in Foods
WANG Yanan;WANG Xiaofei;NIU Linlin;LEI Zhuang;ZHANG Haitang;WANG Ziliang;College of Animal Science and Veterinary Medicine;Henan Institute of Science and Technology;Xinke College;Henan Institute of Science and Technology;
WANG Yanan;WANG Xiaofei;NIU Linlin;LEI Zhuang;ZHANG Haitang;WANG Ziliang;College of Animal Science and Veterinary Medicine;Henan Institute of Science and Technology;Xinke College;Henan Institute of Science and Technology;
..............page:152-158
Analysis of 5-Vinyl-1,3-oxazolidine-2-thione Residue in Eggs by HPLC
ZHU Liping;WANG Jianping;DING Xuemei;ZENG Qiufeng;BAI Shiping;XUAN Yue;SU Zhuowei;ZHANG Keying;Key Laboratory for Animal Disease-Resistance Nutrition of China;Ministry of Education;Institute of Animal Nutrition;Sichuan Agricultural University;
ZHU Liping;WANG Jianping;DING Xuemei;ZENG Qiufeng;BAI Shiping;XUAN Yue;SU Zhuowei;ZHANG Keying;Key Laboratory for Animal Disease-Resistance Nutrition of China;Ministry of Education;Institute of Animal Nutrition;Sichuan Agricultural University;
..............page:159-163
Efficacy of Deoxynivalenol Detoxification by Ozone Treatment in Wheat and Prediction of Degradation Products
WANG Li;LUO Yingpeng;LUO Xiaohu;WANG Ren;LI Yongfu;LI Yanan;SHAO Huili;CHEN Zhengxing;School of Food Science and Technology;National Engineering Laboratory for Cereal Fermentation Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;
WANG Li;LUO Yingpeng;LUO Xiaohu;WANG Ren;LI Yongfu;LI Yanan;SHAO Huili;CHEN Zhengxing;School of Food Science and Technology;National Engineering Laboratory for Cereal Fermentation Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:164-170
Matrix Effects in the Analysis of Pesticides Residues in Edible Fungi by HPLC-MS/MS
LIU Jinxi;QIN Shanshan;FENG Shuhui;WANG Huifeng;YANG Yaqin;ZHONG Hongjian;Institute of Agricultural Quality Standards and Testing Technology;Supervision and Test Center of Agricultural Product Quality;Ministry of Agriculture;Laboratory of Quality and Satety Risk Assessment for Agricultural Product;Ministry of Agriculture;Henan Academy of Agricultural Science;College of Chemistry and Molecular Engineering;Zhengzhou University;
LIU Jinxi;QIN Shanshan;FENG Shuhui;WANG Huifeng;YANG Yaqin;ZHONG Hongjian;Institute of Agricultural Quality Standards and Testing Technology;Supervision and Test Center of Agricultural Product Quality;Ministry of Agriculture;Laboratory of Quality and Satety Risk Assessment for Agricultural Product;Ministry of Agriculture;Henan Academy of Agricultural Science;College of Chemistry and Molecular Engineering;Zhengzhou University;
..............page:171-177
Simultaneous Determination of 13 Illegally Added Chemical Drugs in Hypoglycemic Health Foods by Ultra Performance Liquid Chromatography
LIN Fang;LI Tao;WANG Yixin;ZHANG Li;LIU Haijing;Shaanxi Institute for Food and Drug Control;
LIN Fang;LI Tao;WANG Yixin;ZHANG Li;LIU Haijing;Shaanxi Institute for Food and Drug Control;
..............page:178-184
Comparative Study of Uncertainty Evaluation for the Determination of Cadmium Content in Rice by Inductively Coupled Plasma-Mass Spectrometry(ICP-MS) and Graphite Furnace Atomic Absorption Spectrometry
ZHANG Jianhui;ZHANG Jihong;ZHANG Li;DAI Xuan;YUAN Fengjun;Hunan Institute of Food Quality Supervision Inspection and Research;
ZHANG Jianhui;ZHANG Jihong;ZHANG Li;DAI Xuan;YUAN Fengjun;Hunan Institute of Food Quality Supervision Inspection and Research;
..............page:185-189
Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish
WU Yanyan;QIAN Xixi;LI Laihao;DENG Jianchao;YANG Xianqing;CHEN Shengjun;LIN Wanling;South China Sea Fisheries Research Institute;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
WU Yanyan;QIAN Xixi;LI Laihao;DENG Jianchao;YANG Xianqing;CHEN Shengjun;LIN Wanling;South China Sea Fisheries Research Institute;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:190-196
Effect of High Carbon Dioxide Modified Atmosphere Packaging(MAP) on the Quality of Litopenaeus vannamei during Cold Storage
XIE Jing;CHENG Ying;YANG Shengping;ZHANG Zhen;QIAN Yunfang;DENG Xuelei;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
XIE Jing;CHENG Ying;YANG Shengping;ZHANG Zhen;QIAN Yunfang;DENG Xuelei;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:197-201
Protein and Water Structural Changes in Whiteleg Shrimp(Litopenaeus vannamei) during Frozen Storage as Revealed by Raman Spectroscopy
YUAN Li;JI Xiu;SHI Tong;WANG Yanmin;GAO Ruichang;School of Food and Biological Engineering;Jiangsu University;
YUAN Li;JI Xiu;SHI Tong;WANG Yanmin;GAO Ruichang;School of Food and Biological Engineering;Jiangsu University;
..............page:202-207
Effects of Exogenous Nitric Oxide Fumigation on Cottony Softening of Postharvest Wax Apple(Syzygium samarangense Merr. et Perry) Fruit
GAO Weiya;WU Guangbin;CHEN Fahe;College of Food and Biological Engineering;Jimei University;
GAO Weiya;WU Guangbin;CHEN Fahe;College of Food and Biological Engineering;Jimei University;
..............page:208-215
LOX Gene Expression and Its Relationship with Core Browning of Yali Pear under Different Harvest and Storage Conditions
HAN Yunyun;SONG Fangyuan;HAN Yanwen;LI Ling;YAN Shijie;College of Horticulture and Landscape;Tianjin Agricultural University;Institute of Agricultural Products Processing;Xinjiang Academy of Agricultural and Reclamation Science;College of Food Science and Biotechnology;Tianjin Agricultural University;Tianjin Engineering and Technology Research Centre of Agricultural Products Processing;
HAN Yunyun;SONG Fangyuan;HAN Yanwen;LI Ling;YAN Shijie;College of Horticulture and Landscape;Tianjin Agricultural University;Institute of Agricultural Products Processing;Xinjiang Academy of Agricultural and Reclamation Science;College of Food Science and Biotechnology;Tianjin Agricultural University;Tianjin Engineering and Technology Research Centre of Agricultural Products Processing;
..............page:216-222
Effect of Postharvest Ethephon and 1-MCP Treatments on the Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit
TANG Ying;WANG Wenjuan;LI Yongcai;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;
TANG Ying;WANG Wenjuan;LI Yongcai;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;
..............page:223-229
Effect of Electron Beam Irradiation on the Quality of Chilled Beef Packaged in Nitrogen Atmosphere
CHENG Shuzhen;ZHANG Chunhui;ZHANG Jie;XIE Xinfang;WANG Zhidong;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
CHENG Shuzhen;ZHANG Chunhui;ZHANG Jie;XIE Xinfang;WANG Zhidong;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:230-235
Effects of Different Packaging Methods on Volatile Components and Physicochemical Qualities of Sweet Peppers during Shelf-Life after Storage
PAN Bingyan;LU Xiaoxiang;LI Jiangkuo;ZHANG Peng;CHEN Shaohui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
PAN Bingyan;LU Xiaoxiang;LI Jiangkuo;ZHANG Peng;CHEN Shaohui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:236-243
An Approach for Monitoring Food Value of Peach during Shelf Life by Laser Backscattering Imaging
XU Miao;SUN Ke;WANG Zhuo;TU Kang;PAN Leiqing;PENG Jing;College of Food Science and Technology;Nanjing Agricultural University;
XU Miao;SUN Ke;WANG Zhuo;TU Kang;PAN Leiqing;PENG Jing;College of Food Science and Technology;Nanjing Agricultural University;
..............page:244-249
Effect of 1-Methylcyclopropene on the Quality of Sweet Potato Storage Root during Storage
ZHANG Xiaocun;MI Lin;YU Qian;CHEN Fangtao;QI Yang;DENG Yuxuan;LIU Weijian;SHI Yanxi;College of Food Science and Engineering;Shandong Agricultural University;College of Resources and Environment;Qingdao Agricultural University;
ZHANG Xiaocun;MI Lin;YU Qian;CHEN Fangtao;QI Yang;DENG Yuxuan;LIU Weijian;SHI Yanxi;College of Food Science and Engineering;Shandong Agricultural University;College of Resources and Environment;Qingdao Agricultural University;
..............page:250-255
Prediction of the Quality Changes of Soybean Oil during Storage
TANG Ruili;YUAN Xianwen;FENG Yanling;HAN Hongling;DONG Yue;GAO Yulong;YUAN Jian;WANG Haifeng;JU Xingrong;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing;College of Food Science and Engineering;Nanjing University of Finance and Economics;
TANG Ruili;YUAN Xianwen;FENG Yanling;HAN Hongling;DONG Yue;GAO Yulong;YUAN Jian;WANG Haifeng;JU Xingrong;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:256-261
Effect of 60Co-γ Irradiation on Sterilization and Sensory Quality of ‘Fenggan’ Chestnut Namely Raw Ready-to-eat Chestnut
GUO Haoning;ZHAO Yuhua;CHANG Xuedong;College of Food Science and Technology;Hebei Normal University of Science and Technology;Chestnut Engineering Research Center of Hebei;Yanshan Special Agricultural Technology Industry Research Institute of Hebei;
GUO Haoning;ZHAO Yuhua;CHANG Xuedong;College of Food Science and Technology;Hebei Normal University of Science and Technology;Chestnut Engineering Research Center of Hebei;Yanshan Special Agricultural Technology Industry Research Institute of Hebei;
..............page:262-267
Effect of Temperature Fluctuation on Quality Changes of Red Drum(Sciaenops ocellatus) in Cold Chain Logistics
HUANG Wenbo;XIE Jing;LUO Chao;WU Xingyin;DONG Hanbo;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
HUANG Wenbo;XIE Jing;LUO Chao;WU Xingyin;DONG Hanbo;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:268-274
Effects of Lacquer Wax Coating on Postharvest Browning of Fresh Lotus Pods
GAO Jianxiao;WANG Yuning;LI Pengxia;ZHAO Jiangtao;College of Food Science and Technology;Nanjing Agricultural University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
GAO Jianxiao;WANG Yuning;LI Pengxia;ZHAO Jiangtao;College of Food Science and Technology;Nanjing Agricultural University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:275-282
Quality Preservation of ‘Tarocco’ Oranges by Intermittent Heat Treatment with Different Return Temperatures
CHENG Yujiao;ZHAO Xia;QIN Wenxia;JIN Miaomiao;ZHANG Min;Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;Chongqing Special Food Program and Technology Research Center;College of Food Science;Southwest University;
CHENG Yujiao;ZHAO Xia;QIN Wenxia;JIN Miaomiao;ZHANG Min;Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;Chongqing Special Food Program and Technology Research Center;College of Food Science;Southwest University;
..............page:283-289
Effect of Superchilling on the Quality and Muscle Tissue Structure of Trichiurus haumela
HU Yue;YANG Shuibing;YU Haixia;LI Yujin;LI Shan;HU Yaqin;Zhejiang Key Laboratory for Agro-food Processing;Fuli Institute of Food Science;Department of Food Science and Nutrition;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;College of Food Science and Engineering;Ocean University of China;Ocean Food Nutrition Research Institute of Shandong Taixiang Group;
HU Yue;YANG Shuibing;YU Haixia;LI Yujin;LI Shan;HU Yaqin;Zhejiang Key Laboratory for Agro-food Processing;Fuli Institute of Food Science;Department of Food Science and Nutrition;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;College of Food Science and Engineering;Ocean University of China;Ocean Food Nutrition Research Institute of Shandong Taixiang Group;
..............page:290-297
Effects of Hydrophilic Polysaccharides on Moisture Migration and Regeneration Process during Shelf Life of Fresh Noodles
XIAO Dong;ZHOU Wenhua;CHEN Shuai;HUANG Yang;Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province;College of Food Science and Engineering;Central South University of Forestry and Technology;Hunan Zhenhua Academy of Food Detection and Research;
XIAO Dong;ZHOU Wenhua;CHEN Shuai;HUANG Yang;Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province;College of Food Science and Engineering;Central South University of Forestry and Technology;Hunan Zhenhua Academy of Food Detection and Research;
..............page:298-303
Effect of Different Polysaccharides on the Rheology of Grass Carp Myofibrillar Proteins during Frozen Storage
SHAO Ying;WANG Xiaohong;XIONG Guangquan;LI Xin;WU Wenjin;QIAO Yu;DING Anzi;LIAO Li;WANG Jun;WANG Lan;Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food Science and Technology;Huazhong Agricultural University;
SHAO Ying;WANG Xiaohong;XIONG Guangquan;LI Xin;WU Wenjin;QIAO Yu;DING Anzi;LIAO Li;WANG Jun;WANG Lan;Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food Science and Technology;Huazhong Agricultural University;
..............page:304-312
Effect of CO2 Concentration in O2/CO2 Controlled Atmosphere on Chlorophyll Degradation and Quality Preservation in Chilled Broccoli
SUN Zhiwen;Lü Fengyan;GUO Yanyin;WANG Zhaoquan;School of Agricultural Engineering and Food Science;Shandong University of Technology;Inspection and Testing Center of Changyi City;
SUN Zhiwen;Lü Fengyan;GUO Yanyin;WANG Zhaoquan;School of Agricultural Engineering and Food Science;Shandong University of Technology;Inspection and Testing Center of Changyi City;
..............page:313-317
..............page:319
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