Expression of α-1,2-mannosidase from Aspergillus saitoi in Saccharomyces cerevisiae Δalg3Δoch1Δmnn1 mutant
DONG Ning-yuan;ZHANG Ge-yuan;XU Sha;GAO Xiao-dong;Key Laboratory of Carbohydrate Chemistry & Biotechnology Ministry of Education;Jiangnan University;

..............page:1-6

The knockout of genes pepD and pepN of recombinant Escherichia coli producing L-alanyl-L-glutamine and optimization of its fermentation conditions
LIU Pei-pei;ZHANG Zhen-yu;SUN Fu-bao;ZHOU Hao;Key Laboratory of Industrial Biotechnology;Ministry of Education;Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;

..............page:7-14

Expression of xylanase Xyn43A gene in Escherichia coli and Pichia pastoris
ZHOU Chen-yan;LIU Zhen-hua;WANG Dan-dan;LI Tong-biao;ZHU Xin-shu;WANG Yan;Synthetic Biology Remaking Engineering and Application Laboratory;School of Life Science and Technology;Xinxiang Medical University;School of Sanquan;Xinxiang Medical University;

..............page:15-19

The preparation of bisdemethoxycurcumin-glucoside by microbial transformation method and its inhibitory effect to HepG2 Tumor cells
LI Rui;LIU Fan;LI Yun-xiang;JIA Kun;ZHANG Xiu-mei;XU Wei;SU Guo-long;HUANG Wei-wei;LUO Jing-wen;School of Food and Bioengineering;Xihua University;West China School of Pharmacy;Sichuan University;

..............page:20-25

Studies on relationship between Kolbach index of malt and high molecular weight protein in wort
LI Jiang-yang;FAN Wei;DONG Jian-jun;YIN Hua;YU Jun-hong;LU Jian;LIU Jia;HU Shu-min;HUANG Shu-xia;SUN Jun-yong;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer;Tsingtao Brewery Co.;Ltd;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;Tsingtao Brewery Co.;Ltd;

..............page:26-30

Heterologous expression of β-amylase gene from barley in E. coli
ZHU Pei;LI Qi;ZHU Lin-jiang;HE Peng-yu;LI Yong-xian;Lab of Brewing Science and Technology;Jiangnan University;School of Biotechnology;Jiangnan University;

..............page:31-35

Effect of different salinity on the microbial community diversity during strains synergism fermentation of pickled radish
HUANG Dao-mei;HU Lu;JIA Qiu-si;ZHENG Xiu-yan;MENG Fan-bo;CHEN Xi;LI Guo-lin;LI Yong-fu;LI Mao;LIU Shu-liang;Guizhou Institute of Modern Agricultural Development;College of Food Science;Sichuan Agricultural University;

..............page:36-43

The effect of temperature control on the fermentation process of Fen-flavor liquor
CHEN Bing-you;HAN Ying;ZHANG Xin;YANG Yu;WAN Qing-hui;CHEN Jian-xin;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;Shanxi Xinghuacunfenjiu Distillery Co.;Ltd.;

..............page:44-49

Screening of reference microorganisms strains with typical ubiquinones components
SU Jiao-jiao;ZHAI Lei;ZHANG Lu;YAO Su;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;

..............page:50-55

Enhancement of thermostability of phenylalanine hydroxylase based on the strategy of screening and optimization of additives
YE Shuang-shuang;ZHOU Li;ZHOU Zhe-min;Schoool of Biotechnology and the Key Laboratory of Industrial Biotechnology;Jiangnan University;

..............page:56-61

The isolation and main characteristics of Saccharomyces cerevisiae in East Helan mountain wine-producing regions
GAO Xiao-hang;LI Xue-yan;SUN Chun-li;School of life science and engineering;Lanzhou University of Technology;

..............page:62-66

Semi-empirical kinetic model of hydrolysis of soybean oil catalyzed by recombinant Rhizopus oryzae lipase
QIN Xiao-li;LI Dao-ming;WANG Yong-hua;ZHONG Jin-feng;College of Food Science;Southwest University;College of Food Science and Engineering;South China University of Technology;

..............page:67-72

The differential expression of AMPK in different beef muscles during early-postmortem
ZHANG Yi-min;ZHU Li-xian;CAO Li;MAO Yan-wei;LIANG Rong-rong;NIU Le-bao;HAN Ming-shan;LUO Xin;Shandong Agricultural University;College of Food Science and Engineering;Inner Mongolia khorchin industry co.;LTD;

..............page:73-79

Quality evaluation of Pleurotus eryngii under different temperatures based on principal component analysis
XIE Li-yuan;ZHENG Lin-yong;PENG Wei-hong;TANG Jie;HUANG Zhong-qian;TAN Wei;GAN Bing-cheng;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;

..............page:80-85

Study on characteristics of biohydrogen production from unpretreated paper sludge by Clostridium thermocellum
QU Xiao-su;TANG Hong;ZHU Ming-jun;School of Biological Science and Engineering;South China University of Technology;

..............page:86-92

Studies on the fermentation conditions of Rhizopus stolonifer to produce cellulase by starch hydrolysate
ZHOU Ruo-fei;TANG Bin;LI Song;KAN Qing-hua;Anhui Polytechnic University;Engineering Technololy Research Center of Anhui Microbial Fermentation;

..............page:93-97

The effect of cinnamaldehyde and thymol on no-cookprocess ethanol fermentation
WANG Xin;XU Hong-xian;ZHOU Peng;DUAN Gang;Genercor Bio-product Co.Ltd;

..............page:98-101

Monitoring of Tremella aurantialba submerged fermentation using electronic nose
HUANG Xing-yi;CHEN Mao-qing;ZHANG Zhi-cai;WANG Shun;PAN Si-hui;School of Food and Biological Engineering;Jiangsu University;

..............page:102-105

Antibacterial effects of scale collagen protein-based antibacterial gel
YE Chen;WANG Zhe;ZHONG Qing-ping;College of Food Science;South China Agricultural University;Shenzhen Institutes of Advanced Technology;Chinese Academy of Sciences;

..............page:106-111

Inhibitory effects of curcumin by-product on preserving of dry fruits
GAO Hui;JIANG Jing;SUN Ya-fang;SHEN Li-rong;ZHENG Xiao-dong;ZHOU Wen-wen;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;

..............page:112-116

Effect of ultra high pressure on sterilizing effect and quality of Nanguo pear juice
LYU Chang-xin;LIU Su-su;LI Meng-meng;JIAO Tian-hui;LU Yu;WEI Xin-yu;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:117-122

Chemical constituents of essential oil of the leaf and stem from Gardenia jasminoides Ellis and their antimicrobial activities in the bean curd
WEI Qiang;XU Fei;Pharmacology College;Anhui Xinhua University;

..............page:123-130

Ethyl esterification for unsaturated fatty acids of fish oil from Silve Carp
HE Na;TU Zong-cai;WANG Fan;SHI Yan;WANG Hui;SHA Xiao-mei;HUANG Tao;State Key Laboratory of Food Scie1nce and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;

..............page:131-134

Optimization of wet-curing conditions of vinasse sturgeon based on response surface methodology
ZHAO Pin;LIN Wan-ling;HAO Shu-xian;LI Lai-hao;YANG Xian-qing;National Research and Development Center for Aquatic Product Processing;Key Lab.of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Shanghai Ocean University;

..............page:135-140

Study on the quantitative evaluation of green tea astringency intensity using Bradford method
SONG Ya-sai;NING Jing-ming;ZHANG Zheng-zhu;DING Ding;FANG Jun-ting;WAN Xiao-chun;State Key Laboratory of Tea Plant Biology and Utilization;College of Food Science and Technology;Anhui Agricultural University;

..............page:141-146

Volatile component analysis of Tilapia under different cultivating system
HAO Shu-xian;YE Ge;LI Lai-hao;HUANG Hui;WEI Ya;YANG Xian-qing;LIN Wan-ling;YUAN Xiao-min;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National R&D Center For Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;

..............page:147-152

Optimized the color parameters in prediction of pork freshness by computer vision
PAN Jing;QIAN Jian-ping;LIU Shou-chun;HAN Shuai;Shanghai Ocean University College of Information;National Engineering Research Center for Information Technology in Agriculture;

..............page:153-158

Development of a method for the identification of tuna species in canned tuna by FINS
AN Li-yan;MENG Zhen;QIU Kai;ZHONG Qi-ding;YANG Tong-hui;GUO Xin-guang;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;

..............page:159-163

Taste profile characterization of different brands of crisp noodle by electronic tongue analysis
TANG Shang-wen;GUO Zhuang;LI Jian-mei;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;

..............page:164-167

Analysis on the quality of Cabernet Sauvignon dry red wines from Deqin,Shacheng and Yantai
ZHAO Xin-jie;LI Rui-rui;SUN Yu-xia;Shandong Key Lab of Microbial Engineering;Qilu University of Technology;Institute of Agro-food Science and Technology;SAAS;

..............page:168-172

Effect of different atmosphere mode on aroma components of cherry during shelf life after storage
ZHANG Peng;WANG Yun-shu;LI Jiang-kuo;YAN Ting-cai;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;

..............page:173-181

Effect of modified kudzu starch coating in the preservation of fresh-cut yam
ZHANG Fan;QU Zi-wei;LUO Jing-jing;JIANG Ying;College of Environmental Science and Engineering;Anhui Normal University;

..............page:182-186

Effects of modified atmosphere packaging with different oxygen-containing on the preservation effect of yak meat
MA Cheng;WEN Peng-cheng;LIANG Qi;ZHANG Yan;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;

..............page:187-192

Effect of temperature on ice-crystal growth in frozen beef in cold-chain transportation
LIANG Hong;SONG Xiao-yan;LIU Bao-lin;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;

..............page:193-196

Evaluation of antioxidant capacity of chia seeds extracts in vitro
XIANG Qi-sen;SHI Guo-qing;ZHAO Zhen-yu;MA Yun-fang;CUI Xi-xi;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;

..............page:197-202

The optimization of Huangshan Chrysanthemums extraction by response surface method
WANG Qi;GUO Yan-ming;HAN Jian-qun;LI Ming-xia;ZHANG Gong-hang;DONG Ming;Tea and Food Technology Academy;Anhui Agricultural University;AnhuiH uangshan Shuter Tong Food and Beverage Limited Company;Hefei Agricultural products processing research;

..............page:203-208

Optimization of microwave-assisted extraction of cauperpin from Caulerpa lentillifera by response surface method
XIANG Jiang-bo;DENG Jian-chao;YANG Xian-qing;LI Lai-hao;QI Bo;HU Xiao;RONG Hui;YANG Shao-ling;National center for aquatic products processing technology research and development;Key laboratory of the ministry of agriculture of aquatic products processing;South China Sea Fisheries Research Institute;Food college;Shanghai ocean university;

..............page:209-214

On China’s food safety situation and cause analysis
LI Tai-ping;College of Economics and Management;Nanjing Agricultural University;

..............page:215-219

Current situation of alkylphenol and alkylphenol ethoxylates pollution in foods and its sources and analysis
JIANG Ze-jun;JIN Fen;WANG Jing;ZHAO Feng-nian;WU Ri-na;SHE Yong-xin;JIN Mao-jun;SHAO Hua;WANG Shan-shan;ZHENG Lu-fei;Chinese Academy of Agricultural Science;Institute of Quality Standard and Testing Technology for Agro-Products;Key Laboratory of Agro-product Quality and Safety of Chinese Agricultural Ministry;

..............page:220-229

Research progress on cheese flavour
WANG Lei;MO Bei-hong;LIU Zhen-min;GAO Hai-yan;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;College of Life Science;Shanghai University;

..............page:230-235

Research progress ochratoxin A-producing mechanism in grapes and biological detection methods
PENG Ya-ping;YANG Qi-ya;ZHANG Xiao-yun;ZHANG Hong-yin;School of Food and Biological Engineering;Jiangsu University;

..............page:236-242

Application of nanomaterials in detection of foodborne pathogenic bacteria
WANG Xin;HU Wen-zhong;CHEN Chen;FENG Ke;YANG Liu;College of Life Science;Dalian Nationalities University;Dalian University of Technology;

..............page:243-247

Progress in the preparation,functional properties and applications of food-derived bioactive peptides
RUAN Xiao-hui;HAN Jun-qi;ZHANG Run-guang;ZHANG You-lin;College of Food Engineering and Nutritional Science of Shanxi Normal University;

..............page:248-253

The preservation and anti-browning treatment progress of Agaricus bisporus
XU Dong-ying;JIANG Ai-li;HU Wen-zhong;YANG Liu;CHEN Chen;College of Life Science;Dalian Nationalities University;

..............page:254-259

Research advances in drying technology and its impact on the quality of bamboo shoots
JIANG Xiao-ya;ZHENG Jiong;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;

..............page:260-264

Development and utilization of walnut meal protein
JIN Zi-chun;ZHANG Run-guang;HAN Jun-qi;MA Le;YANG Xi;WANG Xu-lin;ZHANG You-lin;College of Food Engineering and Nutritional Science of Shaanxi NormalU niversity;

..............page:265-270