0253-990X
2014 Issue 8
Model construction for lactate concentration prediction in glutamate fermentation process relying on near-infrared spectroscopy technology
GUI Yong-li;LIANG Jing-bo;MA Lei;XIE Xi-xian;XU Qing-yang;ZHANG Cheng-lin;CHEN Ning;College of Biotechnology;Tianjin University of Science and Technology;College of Electronic Information and Automation;Tianjin University of Science and Technology;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;
GUI Yong-li;LIANG Jing-bo;MA Lei;XIE Xi-xian;XU Qing-yang;ZHANG Cheng-lin;CHEN Ning;College of Biotechnology;Tianjin University of Science and Technology;College of Electronic Information and Automation;Tianjin University of Science and Technology;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;
..............page:1-6
Partially replacement of glucose by glycerol during the production of pyruvate by Torulopsis glabrata
XU Sha;LV Yong-kun;ZHOU Jing-wen;School of Biotechnology and Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;
XU Sha;LV Yong-kun;ZHOU Jing-wen;School of Biotechnology and Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;
..............page:7-11
Research on influence of tea polyphenols on the VBNC state transitions of intestinal flora
XU Qi;WANG Li;WU Bi-li;ZHANG Wei;XU Shun;HUANG Ying;Food College;Jiangnan University;Food College;South China Agricultural University;
XU Qi;WANG Li;WU Bi-li;ZHANG Wei;XU Shun;HUANG Ying;Food College;Jiangnan University;Food College;South China Agricultural University;
..............page:12-17
Screening and RT-PCR analysis of stress resistant brewing yeast
LI Xin-er;WANG Jin-jing;LI Qi;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Lab of Brewing Science and Technology;School of Biotechnology;Jiangnan University;
LI Xin-er;WANG Jin-jing;LI Qi;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Lab of Brewing Science and Technology;School of Biotechnology;Jiangnan University;
..............page:18-23
A primary study on the possible original microorganisms leading to the rancidity of yellow rice wine
CHEN Nai-dong;HU Ping;CHEN Chen;College of Biotechnology and Pharmaceutical Engineering;West Anhui University;West Anhui Biotechnology Research Center of Natural Medicine and Traditional Chinese Medicine;West Anhui University;Anhui Medical University;
CHEN Nai-dong;HU Ping;CHEN Chen;College of Biotechnology and Pharmaceutical Engineering;West Anhui University;West Anhui Biotechnology Research Center of Natural Medicine and Traditional Chinese Medicine;West Anhui University;Anhui Medical University;
..............page:24-28
Effect of chicken feet skin collagen peptide on mushroom tyrosinase and B16 melanoma cell
CHEN Long;XU Guang-zhi;GAO qian-xin;ZHOU Meng;WANG Shu;NI Qin-Xue;ZHANG You-zuo;School of Agricultural and Food Science;The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province Zhejiang A&F University;
CHEN Long;XU Guang-zhi;GAO qian-xin;ZHOU Meng;WANG Shu;NI Qin-Xue;ZHANG You-zuo;School of Agricultural and Food Science;The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province Zhejiang A&F University;
..............page:29-33
Research on the ethyl carbamate production in wine storage
FU Fang-yuan;XUE Jie;LIANG Meng-meng;ZHAO Cai-yun;WU Yun;AN Rong;Department of Food Science and Pharmacy;Xinjiang Agriculture University;China National Research Institute of Food and Fermentation Industries;Beijing Drgon Seal Wine Co.;Ltd;
FU Fang-yuan;XUE Jie;LIANG Meng-meng;ZHAO Cai-yun;WU Yun;AN Rong;Department of Food Science and Pharmacy;Xinjiang Agriculture University;China National Research Institute of Food and Fermentation Industries;Beijing Drgon Seal Wine Co.;Ltd;
..............page:34-39
Drying characteristics and numerical simulation of lemon slices dried by tunnel hot air
XIONG Wei-cheng;CHANG Ting-ting;ZHANG Xing;CHEN Hou-rong;College of Food Science;Southwest University;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory;Chongqing Agricultural Product Processing Technology Key Laboratories;National Food Science and Engineering Experimental Teaching Center;Southwest University;
XIONG Wei-cheng;CHANG Ting-ting;ZHANG Xing;CHEN Hou-rong;College of Food Science;Southwest University;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory;Chongqing Agricultural Product Processing Technology Key Laboratories;National Food Science and Engineering Experimental Teaching Center;Southwest University;
..............page:40-45
Influence of Maillard reaction on structural characteristics and rheological properties of ovalbumin
JIN Ting;BI Hai-dan;FENG Xiao-hui;YU Bin;College of Life Science;Zaozhuang University;
JIN Ting;BI Hai-dan;FENG Xiao-hui;YU Bin;College of Life Science;Zaozhuang University;
..............page:46-50
The effect of heating on protein properties extracted from Ginkgo biloba seeds
CHEN Chun-yan;Hubei Vocational College of Bio-Technology;
CHEN Chun-yan;Hubei Vocational College of Bio-Technology;
..............page:51-56
The adjustable characteristic of permeability and its mechanism of chitosan composite films
ZHANG Hong;MAO Yu-tao;ZHEN Mei-juan;MA Kai;MA Ming-xia;WANG Ming-li;Guizhou Academy of Testing and Analysis;Grain and Oil Quality Testing Center of Guiyang;School of Liquor and Food Engineering;Guizhou University;
ZHANG Hong;MAO Yu-tao;ZHEN Mei-juan;MA Kai;MA Ming-xia;WANG Ming-li;Guizhou Academy of Testing and Analysis;Grain and Oil Quality Testing Center of Guiyang;School of Liquor and Food Engineering;Guizhou University;
..............page:57-62
The decolorization technique of cold-adapted protease fermented broth by ion exchange resin
WANG Fang;XU Jia-kun;LIU Jun-zhong;SUN Mi;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery;Key Laboratory of Sustainable Development of Marine Fisheries;Ministry of Agriculture;
WANG Fang;XU Jia-kun;LIU Jun-zhong;SUN Mi;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery;Key Laboratory of Sustainable Development of Marine Fisheries;Ministry of Agriculture;
..............page:63-65
Study on preparation and enzymatic properties of immobilized alcalase alkaline protease magnetic chitosan microspheres
LIANG Yu-jie;LU Xin;HUANG Ji-nian;XIE Xin-hua;College of Food Science and Technology;Henan Agricultural University;Institute of Agricultural Products Processing;Henan Academy of Agriculture Sciences;
LIANG Yu-jie;LU Xin;HUANG Ji-nian;XIE Xin-hua;College of Food Science and Technology;Henan Agricultural University;Institute of Agricultural Products Processing;Henan Academy of Agriculture Sciences;
..............page:66-71
Research on the physical-chemical properties and microbes of the three-hold yellow croaker in different pickled condtions
ZHANG He;WU Jia-jia;ZHANG Ji-huan;XU Kun-hua;DAI Zhi-yuan;Institue of Aquatic Products Processing;Zhejiang Gongshang University;
ZHANG He;WU Jia-jia;ZHANG Ji-huan;XU Kun-hua;DAI Zhi-yuan;Institue of Aquatic Products Processing;Zhejiang Gongshang University;
..............page:72-77
Fuzzy synthetic evaluation in sweet rice wine starter and identification of dominated filamentous fungus
XIANG Fei;WANG Li-ping;Shanghai Ocean University;
XIANG Fei;WANG Li-ping;Shanghai Ocean University;
..............page:78-83
Separation,screening of raspberry wine brewing yeast
DUAN Xiao-ling;WANG Jin-ling;LV Chang-shan;College of Forestry;Northeast Forestry University;College of Applied Technology;Northeast Agricultural University;
DUAN Xiao-ling;WANG Jin-ling;LV Chang-shan;College of Forestry;Northeast Forestry University;College of Applied Technology;Northeast Agricultural University;
..............page:84-88
Purification,stability and antioxidant activities of natural pigment from Chufa( Eleocharis tuberosa) peels
LI Xing-ren;LIU Shan;LUO Yang-he;WEI Xue-feng;LIU Zhi-ling;Guangxi Colleges and Universities Key Laboratory of Quality and Safety of Food in Agricultural Products;Hezhou University;College of Chemical and Biological Engineering;Hezhou University;
LI Xing-ren;LIU Shan;LUO Yang-he;WEI Xue-feng;LIU Zhi-ling;Guangxi Colleges and Universities Key Laboratory of Quality and Safety of Food in Agricultural Products;Hezhou University;College of Chemical and Biological Engineering;Hezhou University;
..............page:89-95
The capabilities of two southern wild grape wines to inhibit oxidation of cholesterol in vitro
LI Wei-xin;LIN Xiao-jie;HE Zhi-gang;LIN Xiao-zi;REN Xiang-yun;LIANG Zhang-cheng;Institute of Agricultural Engineering Technology;FAAS;Fujian Key Laboratory of Agricultural Products Processing;
LI Wei-xin;LIN Xiao-jie;HE Zhi-gang;LIN Xiao-zi;REN Xiang-yun;LIANG Zhang-cheng;Institute of Agricultural Engineering Technology;FAAS;Fujian Key Laboratory of Agricultural Products Processing;
..............page:96-99
The study of antioxidant activities of cholesterol in complicated systems
ZUO Yu;LI Peng-ge;XIE Wen-lei;Department of Chemistry;Taiyuan Normal University;School of Chemistry and Chemical Energineering;Henan University of Technology;
ZUO Yu;LI Peng-ge;XIE Wen-lei;Department of Chemistry;Taiyuan Normal University;School of Chemistry and Chemical Energineering;Henan University of Technology;
..............page:100-108
Comparison of processing technology of Sichuan pickle and Korean pickle
YU Ling-fang;LIU Juan;SHEN Yong-gen;ZHU Li-qin;XU Ming-sheng;Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission;College of Food Science and Engineering;Jiangxi Agricultural University;Tianjin Entry-exit Inspection and Quarantine Bureau of Animal Plant and Food Inspection Center;
YU Ling-fang;LIU Juan;SHEN Yong-gen;ZHU Li-qin;XU Ming-sheng;Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission;College of Food Science and Engineering;Jiangxi Agricultural University;Tianjin Entry-exit Inspection and Quarantine Bureau of Animal Plant and Food Inspection Center;
..............page:109-113
Quality evaluation of white-flesh peach juices from different cultivars
JIAO Yi;LIU Xuan;BI Jin-feng;WU Xin-ye;ZHOU Mo;ZENG Mu-cheng;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
JIAO Yi;LIU Xuan;BI Jin-feng;WU Xin-ye;ZHOU Mo;ZENG Mu-cheng;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:114-119+125
Effects of ultrasonic pretreatmen on the preparation of cationic starch
ZHANG Hui;MUO Zong-rui;DONG Hai-zhou;LIANG Jing-yun;DAI Yang-yong;College of Food Science;Shandong Agricultural University;Institute of Agricultural Quality Standards and Testing Technology Research;Key Laboratory of Testing Technology on Food Quality and Safety of Shandong Province;
ZHANG Hui;MUO Zong-rui;DONG Hai-zhou;LIANG Jing-yun;DAI Yang-yong;College of Food Science;Shandong Agricultural University;Institute of Agricultural Quality Standards and Testing Technology Research;Key Laboratory of Testing Technology on Food Quality and Safety of Shandong Province;
..............page:120-125
Optimization of hot air-explosion puffing drying for garlic slices
GUO Xiao-ning;ZHOU Lin-yan;BI Jin-feng;YI Jian-yong;CHEN Xiao-xu;College of Food Science;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-products Processing;Ministry of Agriculture;
GUO Xiao-ning;ZHOU Lin-yan;BI Jin-feng;YI Jian-yong;CHEN Xiao-xu;College of Food Science;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-products Processing;Ministry of Agriculture;
..............page:126-131
Study on preparation and in vitro releasing behavior of royal jelly enteric microcapsules
HE Rong-jun;ZHAO Rui-na;ZHAO Yue-jun;YANG Shuan;SUN Pei-long;Department of Food Science and Technology;Zhejiang University of Technology;
HE Rong-jun;ZHAO Rui-na;ZHAO Yue-jun;YANG Shuan;SUN Pei-long;Department of Food Science and Technology;Zhejiang University of Technology;
..............page:132-135
Optimization of the acidification processing of soapstock from Engraulis japonicus oil
RAO Hua-jun;XU Kun-hua;WANG Qing-he;DAI Zhi-yuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Zhoushan Ocean Fish Oil Co.;Ltd;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
RAO Hua-jun;XU Kun-hua;WANG Qing-he;DAI Zhi-yuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Zhoushan Ocean Fish Oil Co.;Ltd;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:136-141
Effects of ultra high pressure on Pu’er tea maturation
LIN Feng-ying;DU Bing;YU Ming;YANG Gong-ming;HUANG Chao;Non-thermal Food Processing Technology Research Center;South China Agricultural University;Yangjiang Vocational and Technical College;Research Institute of Quality Supervision;Testing of Guangzhou;
LIN Feng-ying;DU Bing;YU Ming;YANG Gong-ming;HUANG Chao;Non-thermal Food Processing Technology Research Center;South China Agricultural University;Yangjiang Vocational and Technical College;Research Institute of Quality Supervision;Testing of Guangzhou;
..............page:142-148
Effect of selenium on the content of coenzyme Q10 in soybean
YANG Yu-ling;LIU Yuan-ying;Department Of Applied Chemistry;College of Science;Northeast Agricultural University;College of Resources And Environment;Northeast Agricultural University;
YANG Yu-ling;LIU Yuan-ying;Department Of Applied Chemistry;College of Science;Northeast Agricultural University;College of Resources And Environment;Northeast Agricultural University;
..............page:149-152
Research on genetic modification and fermentation control ofε-poly-L-lysine producing strain
TANG Lei;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
TANG Lei;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
..............page:153-158
The research progress on genes related to intramuscular fat deposition process
GU Yue;ZHANG Bao-jun;GAO Ai-wu;College of Food Science and Engineering;Inner Mongolia Agricultural University;
GU Yue;ZHANG Bao-jun;GAO Ai-wu;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:159-162
Research on fermentation period of soybean paste with the best aroma based on factor analysis
TIAN Tian;WU Jun-rui;YUE Xi-qing;Shenyang Agricultural University;
TIAN Tian;WU Jun-rui;YUE Xi-qing;Shenyang Agricultural University;
..............page:163-170
Analysis of 15 kinds of malt aroma characteristic substances in malt and stout
LIU Xiang;JIANG Wei;ZHAO Shu-xin;WANG De-liang;TANG Kun-tian;College of Biotechnology;Tianjin University of Science and Technology;Research and Development Department of Brewing Engineering and Technology;China National Research Institute of Food and Fermentation Industries;Sino-Germany United Research Center of Fermented alcohol Quality and Safety;
LIU Xiang;JIANG Wei;ZHAO Shu-xin;WANG De-liang;TANG Kun-tian;College of Biotechnology;Tianjin University of Science and Technology;Research and Development Department of Brewing Engineering and Technology;China National Research Institute of Food and Fermentation Industries;Sino-Germany United Research Center of Fermented alcohol Quality and Safety;
..............page:171-177
Changes of volatile components in Russula virescens during sporocarp development
WANG Bo;ZHOU Wen-zhong;DONG Sheng-qiang;MA Hai-yue;Li Jing-jing;MA Tao;SUI Hua-song;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Yunnan Reascend Tobacco Technology CO.;LTD.;Yunnan Comtestor CO.;LTD.;
WANG Bo;ZHOU Wen-zhong;DONG Sheng-qiang;MA Hai-yue;Li Jing-jing;MA Tao;SUI Hua-song;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Yunnan Reascend Tobacco Technology CO.;LTD.;Yunnan Comtestor CO.;LTD.;
..............page:178-183
Analysis of volatile flavors in oratosquilla by head-space solid phase microextraction and gas chromatography-mass spectrometry
MAO Qi-wei;Guo Chen;WU Jun-rui;NING Jian-ting;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;Dandong Quality and Safety of Agricultural Products Supervision Team;
MAO Qi-wei;Guo Chen;WU Jun-rui;NING Jian-ting;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;Dandong Quality and Safety of Agricultural Products Supervision Team;
..............page:184-189
Simultaneous determination of T-2 toxin and HT-2 toxin in grains by HPLC with immunoaffinity column clean-up
LI Hui-jing;LIU Qiu;YU Yi-mang;LI Jun;College of Life Science;Dalian Nationalities University;Liaoning Entry & Exit Inspection and Quarantine Bureau;
LI Hui-jing;LIU Qiu;YU Yi-mang;LI Jun;College of Life Science;Dalian Nationalities University;Liaoning Entry & Exit Inspection and Quarantine Bureau;
..............page:190-193
The application of UPLC-MS /MS in the analysis of anthocyanins in black soybean
HAN Hao;JIANG Hai;ZHANG Zhi-jian;GAO Min;ZHANG Fang-ting;ZHANG Xiao-dan;WANG Xin;LI Xin-sheng;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Key Laboratory of Bio-Resources;Shaanxi Province Black Organic Food Engineering Technology Research Center;
HAN Hao;JIANG Hai;ZHANG Zhi-jian;GAO Min;ZHANG Fang-ting;ZHANG Xiao-dan;WANG Xin;LI Xin-sheng;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Key Laboratory of Bio-Resources;Shaanxi Province Black Organic Food Engineering Technology Research Center;
..............page:194-200
Analysis of volatile constituents in Hunan Jiangyong pomelo peels by auto-headspace solid-phase micro-extraction
WEI Wei-wei;YANG Hua-wu;YANG Ya-kun;Technical Center of China Tobacco Hunan Industrial Corporation;Changsha Experimental High School;
WEI Wei-wei;YANG Hua-wu;YANG Ya-kun;Technical Center of China Tobacco Hunan Industrial Corporation;Changsha Experimental High School;
..............page:201-204+208
Determination of asperulosidic acid in Noni fresh fruit and juice by HPLC
CHEN Jian-guo;ZHANG Lu;LI Xue;LI Jin-xia;CHENG Chi;China National Research Institute of Food and Fermentation Industries;
CHEN Jian-guo;ZHANG Lu;LI Xue;LI Jin-xia;CHENG Chi;China National Research Institute of Food and Fermentation Industries;
..............page:205-208
Analysis and quality evaluation of nutrition in the muscle of three kinds of marine shrimps
WANG Xiao;ZHANG Ji-guang;XU Kun-hua;TONG Ling;WANG Hong-hai;DAI Zhi-yuan;Institute of Aquatic Products Processing Zhejiang Gongshang University;Zhoushan Jingyuan Aquatic Food Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
WANG Xiao;ZHANG Ji-guang;XU Kun-hua;TONG Ling;WANG Hong-hai;DAI Zhi-yuan;Institute of Aquatic Products Processing Zhejiang Gongshang University;Zhoushan Jingyuan Aquatic Food Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:209-214
Analysis and evaluation of the nutritional components of sea cucumber( Acaudina molpadioidea)
WANG Lei;LU Hai-xia;CHEN Qing;College of Food Science and Biotechnology;Zhejiang Gongshang University;
WANG Lei;LU Hai-xia;CHEN Qing;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:215-218
Structure identification of lignin degradation enzyme hydrolysates of the lignan macromolecule
FU Ya-qi;LIANG Xin-le;CHEN Min;ZHANG Hong;College of Food and Biology Engineering Zhejiang Gong Shang University;
FU Ya-qi;LIANG Xin-le;CHEN Min;ZHANG Hong;College of Food and Biology Engineering Zhejiang Gong Shang University;
..............page:219-223
Detection and analysis of quorum sensing about N-acylhomoserine lactones of biogenic amine strains
LU Jing;LU Shi-ling;LIU Yu-han;YIN Luo-luo;LI Xiang-peng;PAN Jing-yong;GAO Xiong-yin;Food College;Shihezi University;
LU Jing;LU Shi-ling;LIU Yu-han;YIN Luo-luo;LI Xiang-peng;PAN Jing-yong;GAO Xiong-yin;Food College;Shihezi University;
..............page:224-230
The establishment of evaluating PSE-like chicken meat in summer
LIANG Rong-rong;LI Nan;WANG Ren-huan;ZHU Li-xian;MAO Yan-wei;NIU Le-bao;ZHANG Yi-min;LUO Xin;College of Food Science and Engineering;Shandong Agricultural University;
LIANG Rong-rong;LI Nan;WANG Ren-huan;ZHU Li-xian;MAO Yan-wei;NIU Le-bao;ZHANG Yi-min;LUO Xin;College of Food Science and Engineering;Shandong Agricultural University;
..............page:231-237
Factors affecting heat-induced gelation properties of meat protein and their mechanisms
LIU Jian-hua;XU Qiu-hong;ZHAO Pei-cheng;DING Yu-ting;Ocean College;Zhejiang University of Technology;
LIU Jian-hua;XU Qiu-hong;ZHAO Pei-cheng;DING Yu-ting;Ocean College;Zhejiang University of Technology;
..............page:238-245
The change of pH value and microorganism in the fermentation process of Yak meat
ZHOU Yu-chun;ZHANG Li;SUN Bao-zhong;JI Qiu-mei;YU Qun-li;DAWA Yang-la;LI Hai-peng;XIE Peng;GUO Zhao-bin;WANG Li;College of Food Science and Engineering;Gansu Agriculture University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Tibet Academy of Agricultural and Animal Science;
ZHOU Yu-chun;ZHANG Li;SUN Bao-zhong;JI Qiu-mei;YU Qun-li;DAWA Yang-la;LI Hai-peng;XIE Peng;GUO Zhao-bin;WANG Li;College of Food Science and Engineering;Gansu Agriculture University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Tibet Academy of Agricultural and Animal Science;
..............page:246-251
Optimization of technology for phosvitin extraction from delipidated duck egg yolk powder
ZHOU Xian-he;CHEN You-liang;REN Da-xi;HU Xu-deng;MAO Wen-min;College of Animal Sciences;Zhejiang University;
ZHOU Xian-he;CHEN You-liang;REN Da-xi;HU Xu-deng;MAO Wen-min;College of Animal Sciences;Zhejiang University;
..............page:252-257
Enzymatic extraction processing of dendrocalamus latiflorus bamboo polysaccharides
WU Jin-song;ZHENG Jiong;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage Laboratory;Agriculture Department of Storage and Preservation of Agricultural Products Quality Safety Risk Assessment Laboratory;
WU Jin-song;ZHENG Jiong;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage Laboratory;Agriculture Department of Storage and Preservation of Agricultural Products Quality Safety Risk Assessment Laboratory;
..............page:258-262
Study on the polysaccharide from Lilium davidii var. unicolor Salisb with ultrasonic-assisted compound enzyme hydrolysis method
GAO Qing-ya;ZHAO Bao-tang;SHANG Yong-qiang;ZHANG Ji;ZHAO Qing-fang;ZHANG Cai-e;BAI Jin-jin;College of Life Science;Northwest Normal University;Higher value application Engineering Laboratory For Gansu Distinctive Plants;The department of seed manqgement in Gansu;
GAO Qing-ya;ZHAO Bao-tang;SHANG Yong-qiang;ZHANG Ji;ZHAO Qing-fang;ZHANG Cai-e;BAI Jin-jin;College of Life Science;Northwest Normal University;Higher value application Engineering Laboratory For Gansu Distinctive Plants;The department of seed manqgement in Gansu;
..............page:263-267