1006-2513
2013 Issue 5
..............page:42-43
..............page:44-45
China pavilion participate TECNO ALIMETOS EXPO again
ben kan mo xi ge cheng xun ;
ben kan mo xi ge cheng xun ;
..............page:46
China pavilion participate Food Ingredients Turkey 2013 first time
ben kan yi si tan bu er xun ;
ben kan yi si tan bu er xun ;
..............page:47
The Annual Meeting of Food Flavor & Fragrance Committee of CFAA held in Chuzhou, Anhui Province
ben kan chu zhou xun ;
ben kan chu zhou xun ;
..............page:48-49
The Annual Meeting of Sweetener Committee and Functional Saccharide Ingredients Committee of CFAA held in Yancheng,Jiangsu Province
ben kan yan cheng xun ;
ben kan yan cheng xun ;
..............page:50-51
The Annual Meeting of Color Committee of CFAA held in Huangshi,Hubei Province
ben kan huang shi xun ;
ben kan huang shi xun ;
..............page:52-53
Spectroscopic studies on the mechanism of penicillin binding β- casein
LI Rui-guang;CHEN Li-jun;JIANG Tie-min;China Association of Bakery & Confectionery Industry;Beijing Sanyuan Foods Co.;Ltd.;
LI Rui-guang;CHEN Li-jun;JIANG Tie-min;China Association of Bakery & Confectionery Industry;Beijing Sanyuan Foods Co.;Ltd.;
..............page:55-62
..............page:62
Study on processing of red jujube and rose compound health beverage
SONG Hui;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safety;
SONG Hui;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safety;
..............page:63-69
Protein- tannin precipitation method in the detection of total phenol in grape seed extracts
ZHANG Hong-li;YUAN Chun-long;ZHANG Jun-xiang;College of Life Science;Ningxia University;College of Enology;Northwest Sci-tech University of Agriculture and Forestry;
ZHANG Hong-li;YUAN Chun-long;ZHANG Jun-xiang;College of Life Science;Ningxia University;College of Enology;Northwest Sci-tech University of Agriculture and Forestry;
..............page:70-75
Study on the effects of vitamin B12 feeding rate in beef livers by different cooking treatments
FANG Cong-rong;GAO Jie;CUI Ming;LU Jie;WANG Zhu-tian;YANG Da-jin;National Centre of Food Safety Assessment;Key Laboratory of Food Safety Risk Assessment Ministry of Health;Beijing Daxing District Center for Disease Control and Prevention;
FANG Cong-rong;GAO Jie;CUI Ming;LU Jie;WANG Zhu-tian;YANG Da-jin;National Centre of Food Safety Assessment;Key Laboratory of Food Safety Risk Assessment Ministry of Health;Beijing Daxing District Center for Disease Control and Prevention;
..............page:76-80
Optimization of supercritical CO2 refining of lutein oleoresin
WANG Shao-yun;SUN Dan-dan;TAO Zheng-guo;LI Dong-dong;Guangzhou Leader Bio - technology Co.;Ltd;
WANG Shao-yun;SUN Dan-dan;TAO Zheng-guo;LI Dong-dong;Guangzhou Leader Bio - technology Co.;Ltd;
..............page:81-87
..............page:87
Stability studies of lycopene in plant oil
WU Jie;BAI Yu-fen;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;
WU Jie;BAI Yu-fen;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;
..............page:88-93
The study of Sulfur Dioxide assay without using Mercury- salt
WU Min;HU Fang-yuan;HUANG Chen;WENG Jia-yan;Zhejiang Institute of Quality Inspection Science;
WU Min;HU Fang-yuan;HUANG Chen;WENG Jia-yan;Zhejiang Institute of Quality Inspection Science;
..............page:94-98
Decolorization of ε- Poly- L- lysine eluate by activated charcoal Ion exchange
CHEN Xu-sheng;AI Ting-ting;ZENG Bin;HAN Dai;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
CHEN Xu-sheng;AI Ting-ting;ZENG Bin;HAN Dai;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
..............page:99-103
Research on the fermentation process for carotenoid production by Sporidiololus pararoseus in 30L fermentor
LI Hai-wei;ZHAI Yu-gui;SHI Qiu-yu;WANG Zhao-jin;QIAN He;School of Food Science and Technology;Jiangnan University;Taizhou Senttech Technology Group;
LI Hai-wei;ZHAI Yu-gui;SHI Qiu-yu;WANG Zhao-jin;QIAN He;School of Food Science and Technology;Jiangnan University;Taizhou Senttech Technology Group;
..............page:104-108
Study on the stability of clover chlorophyll
ZHANG Zhi-zhong;SU Yu;WANG Wen-xing;ZHANG Jian-guang;Handan Zhongjin Natural Pigment Co. LTD;
ZHANG Zhi-zhong;SU Yu;WANG Wen-xing;ZHANG Jian-guang;Handan Zhongjin Natural Pigment Co. LTD;
..............page:109-113
Antimicrobial and antioxidant activities of hericium erinaceus extracts
ZHANG Hu-cheng;YANG Guo-wei;YANG Jun;WANG Xiao-jie;TU Chen-xiao;JIA Xi-meng;LI Hua-xin;LIN Ying;Department of Biology;Beijing Polytechnic;
ZHANG Hu-cheng;YANG Guo-wei;YANG Jun;WANG Xiao-jie;TU Chen-xiao;JIA Xi-meng;LI Hua-xin;LIN Ying;Department of Biology;Beijing Polytechnic;
..............page:114-120
Study on extraction of dietary fiber from sweet potato by enzymatic hydrolysis
QUAN Gui-jing;LIU Ning;College of Pharmaceutical and Biological Engineering;Shenyang University of Chemical Technology;
QUAN Gui-jing;LIU Ning;College of Pharmaceutical and Biological Engineering;Shenyang University of Chemical Technology;
..............page:121-125
Optimization of tea polyphenols acetylation process
ZHANG Xue-song;ZHU Yuan;HUANG Xiao-zhong;Jiangsu Polytechnic College of Agriculture and Forestry;Nanjing Xiaozhuang University;
ZHANG Xue-song;ZHU Yuan;HUANG Xiao-zhong;Jiangsu Polytechnic College of Agriculture and Forestry;Nanjing Xiaozhuang University;
..............page:126-132
Study on the extraction method and antioxidation ability of flavonoids in Lycium barbarum L.
WU Shao-mei;HA Jing;JI Ya-min;College of Chemistry and Pharmaceutical Engineering;Hebei University of Science and Technology;Hebei research center of pharmaceutical and chemical engineering;
WU Shao-mei;HA Jing;JI Ya-min;College of Chemistry and Pharmaceutical Engineering;Hebei University of Science and Technology;Hebei research center of pharmaceutical and chemical engineering;
..............page:133-137
Screening of a monascus strain with low citrinin production ability
WANG Xuan;WU Ya-ming;LI Jing-jing;LI Xiao-yang;Chenguang Biotechnology Group company Ltd;Hebei natural pigment Engineering Technology Research Center;
WANG Xuan;WU Ya-ming;LI Jing-jing;LI Xiao-yang;Chenguang Biotechnology Group company Ltd;Hebei natural pigment Engineering Technology Research Center;
..............page:138-141
Study on optimization of the anti- aging additives for mochi by response surface methodology
ZHOU Yang;ZHANG Hui-hui;ZHENG Jian-xian;College of Light Industry and Food Sciences;South China University of Technology;
ZHOU Yang;ZHANG Hui-hui;ZHENG Jian-xian;College of Light Industry and Food Sciences;South China University of Technology;
..............page:142-149
Study of lipase and modified potato starch on bread staling
XIE Shao-mei;GUO Hua;ZHOU Xue-song;Guangzhou Honsea Industry Co.;Ltd.;
XIE Shao-mei;GUO Hua;ZHOU Xue-song;Guangzhou Honsea Industry Co.;Ltd.;
..............page:150-155
Effect of milk protein concentrate on the quality of yogurt
KANG Zhi-yuan;JIANG Can-ming;ZHOU Xue-song;ZHANG Duo-min;Shijiazhuang JUNLEBAO Dairy Co.;Ltd.;Guangzhou Honsea Industry Co.;Ltd.;
KANG Zhi-yuan;JIANG Can-ming;ZHOU Xue-song;ZHANG Duo-min;Shijiazhuang JUNLEBAO Dairy Co.;Ltd.;Guangzhou Honsea Industry Co.;Ltd.;
..............page:156-160
Study of anti- aging compound on Chinese pancake quality
ZHANG Dong-jing;ZHAO Yan-xing;YANG Wei;XU Yao;ZHAO Zheng;Tianjin University of Science and Technology Lab of Food Processing and Freshness Preservation;
ZHANG Dong-jing;ZHAO Yan-xing;YANG Wei;XU Yao;ZHAO Zheng;Tianjin University of Science and Technology Lab of Food Processing and Freshness Preservation;
..............page:161-164
Study on the production of microbial glucose oxidase and its application in the food industry
ZHU Yun-ping;WU Shao-ming;LI Xiu-ting;XIAO Lin;TENG Chao;CHU Wen-dan;School of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Shandong Longlive Biotechnology Public Limited Company;
ZHU Yun-ping;WU Shao-ming;LI Xiu-ting;XIAO Lin;TENG Chao;CHU Wen-dan;School of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Shandong Longlive Biotechnology Public Limited Company;
..............page:165-172
Research progress on the determination of sodium thiocyanate in milk and dairy products
ZHANG Fu-juan;SUN Cheng-hang;WANG Yan-ping;SONG Wen-li;Chaoyang Teachers College;Beijing Sanyuan Foods Co.;Ltd.;
ZHANG Fu-juan;SUN Cheng-hang;WANG Yan-ping;SONG Wen-li;Chaoyang Teachers College;Beijing Sanyuan Foods Co.;Ltd.;
..............page:173-177
Method of lutein esters purification from lutein extract
ZHANG Zhi-zhong;ZHANG Zhi-hua;SHI Xiao-bo;SU Yu;HanDan ZhongJin Natural Pigment Co.;Ltd.;
ZHANG Zhi-zhong;ZHANG Zhi-hua;SHI Xiao-bo;SU Yu;HanDan ZhongJin Natural Pigment Co.;Ltd.;
..............page:178-182
Determination of octacosanol in wheat germ oil by gas chromatography
ZHANG Si-yuan;WANG Hui;YU Yong-hong;Guangzhou Masson Technology Industrial Co.;Ltd.;
ZHANG Si-yuan;WANG Hui;YU Yong-hong;Guangzhou Masson Technology Industrial Co.;Ltd.;
..............page:189-192
Determination of aflatoxins in waste cooking oil by liquid chromatography- tandem mass spectrometry
LIAO Quan-feng;ZHOU Fang-mei;YE Ri-jin;Guangdong Food Quality Supervision and Inspection Station;Guangdong Provincial Food Industry Public Laboratory;Guangdong Food Industry Institute;
LIAO Quan-feng;ZHOU Fang-mei;YE Ri-jin;Guangdong Food Quality Supervision and Inspection Station;Guangdong Provincial Food Industry Public Laboratory;Guangdong Food Industry Institute;
..............page:193-197
Automatic amino acid analyzer in the determination of amino acids in different soy sauce
FENG Zhi-qiang;ZHOU Fang-mei;WANG Yong-lian;LIAO Quan-feng;Sun Wen-wen;Guangdong Food Quality Supervision and Inspection Station;Guangdong Provincial Food Industry Public Laboratory;Guangdong Food Industry Institute;
FENG Zhi-qiang;ZHOU Fang-mei;WANG Yong-lian;LIAO Quan-feng;Sun Wen-wen;Guangdong Food Quality Supervision and Inspection Station;Guangdong Provincial Food Industry Public Laboratory;Guangdong Food Industry Institute;
..............page:198-205
The analysis of natural acid- benzoic acid from mesona chinensis benth by HPLC
ZHENG Ling;YU Wei;ZHAO Yong-feng;YANG Jian;LIU Jun-yi;MO Wei-yuan;MA Yan-juan;Guangxi entry - exit Inspection and Quarantine bureau;Guilin Suntaste Juice Co.;Ltd.;
ZHENG Ling;YU Wei;ZHAO Yong-feng;YANG Jian;LIU Jun-yi;MO Wei-yuan;MA Yan-juan;Guangxi entry - exit Inspection and Quarantine bureau;Guilin Suntaste Juice Co.;Ltd.;
..............page:206-213
Determination of sucralose in food by ion chromatography with amperometric detection
LIN Li;WANG Lin-lin;QIAN Cong;China National Food and Safety Supervision and Inspection Center;Beijing University of Technology;
LIN Li;WANG Lin-lin;QIAN Cong;China National Food and Safety Supervision and Inspection Center;Beijing University of Technology;
..............page:214-218
Development and research for determination of aluminum in food
SUN Wei;YIN Dong-lin;YE Zhao-wei;WANG Rui-li;LIU Min-jie;Department o f Biotechnology;Xinyang College of Agricultural and Forestry;
SUN Wei;YIN Dong-lin;YE Zhao-wei;WANG Rui-li;LIU Min-jie;Department o f Biotechnology;Xinyang College of Agricultural and Forestry;
..............page:219-222
Vector- subspace angle criterion in the determination of benzoic acid and sorbic acid in soy sauce
CHEN Cheng;SU Hui;YAO Zhi-xiang;FANG Feng;LIU Liu;LIANG Mei;Department of Biological Chemical Engineering;Guangxi University of Sciences and Technology;
CHEN Cheng;SU Hui;YAO Zhi-xiang;FANG Feng;LIU Liu;LIANG Mei;Department of Biological Chemical Engineering;Guangxi University of Sciences and Technology;
..............page:223-227
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..............page:236-237
..............page:238-239
..............page:240-242