2014 FIC Autumn Exhibition was successfully held in Wuhan Our market-oriented and service-as-the-purpose exhibition holding principle was carried out thoroughly as always
ben kan wu han xun ;

..............page:32-33

2014 FIC Autumn Exhibition Academic Communication and New Product and New Technology Press Briefing

..............page:34-35

Chinese food additives exhibitors participated in Food Technology Summit & Expo in Mexico
ben kan mo xi ge xun ;

..............page:36-37

FIC2015 will move to National Exhibition and Conference Center(Shanghai) in 1-3,April,2015

..............page:38-39

2014 Annual Conference of Thickeners-Emulsifiers-Quality Improving Agents Committee Was Held In Hangzhou
ben kan hang zhou xun ;

..............page:40-41

Food Additives and Ingredients Industry Organizations of China,Japanand Korea met in Beijing for further cooperation First China-Japan-Korea(International) Food Additives Regulations and Standards Forum Will Be Held During 2015 FIC Exhibition
ben kan bei jing xun ;

..............page:42-43

zhong guo shi pin tian jia ji he pei liao xie hui zhong guo guo ji mao yi cu jin wei yuan hui qing gong xing ye fen hui 2015 nian chu guo can zhan ji hua an pai

..............page:44

Studies on the optimization of immobilized cell with glucose isomerase and its application
DUAN Xu-guo;ZHANG Fan;WU Jing;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education;Jiangnan University;

..............page:45-54

The regulation of black rice on antioxidative gene expressions in male mice
MA Na;SHEN Ting-ting;LV Xiao-ling;XUE Wen-chen;LI Rui;WANG Hao;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;School of Biological Engineering;Tianjin University of Science and Technology;

..............page:55-60

he fei shi jie mo gong cheng you xian ze ren gong si mo guo lv fen li chun hua tuo yan nong suo zhuan jia

..............page:60

Studies on the preparation of waxy octenyl succinic dextrin ester and its properties
HE Shao-Kai;CAO Yu;LIU Wen-Juan;ZHANG Jie;WANG Wen-Ting;TIAN Ying-Liang;SHI Qi-Yun;Gansu Engineering and Technology Research Center of Modified Potato Starch;Gansu GLDARK Modified Potato Starch Co.;Ltd.;

..............page:61-67

Study on extraction of soluble calcium from pig bone residue and preparation of chelated peptide calcium compound
QIAN Feng;LI Chao;Service of Commerce and Trade Department of Jiang Su Province Xuzhou Technician Institute;Jiangsu Key Laboratory of Food Resource Development and Quality Safety;Xuzhou Institute of Technology;

..............page:68-73

Separation of maize zein antioxidant peptides by Simulated Mobile Bed
DIAO Jing-jing;CAO Long-kui;National Coarse Cereals Engineering Research Center;Heilongjiang Bayi Agricultural University;

..............page:74-79

Research on the effect of different preparation methods on volatile components of powder flavor aroma
LU Yu-xia;LI Xiang-li;LU Liu-mei;Guangzhou Flower Flavours & Fragrances Co.;Ltd;

..............page:80-84

Physiological function and preparation of difructose anhydride Ⅲ
SUN Yi;SHUAI Yu-ying;HUANG Hai-juan;WU Xiao-hua;LI Ji-song;SHEN Yu-feng;Nantong Richen Bioengineering Co.;Ltd.;

..............page:85-90

Investigation of carrageenan press wastewater treatment by composite flocculant
ZHANG Yun-bin;JIANG Ping-ping;WANG Jin-yuan;WANG Xing-you;LIU Xiao-yu;WANG Yi-fei;School of Perfume and Aroma Technology;Shanghai Institute of Technology;Shanghai Brilliant Gum Co.;Ltd;

..............page:91-95

Analysis of antioxidant activity of gingerol from ginger by supercritical CO₂ fluid extraction
WANG Li-xia;YANG Shi-wei;LI Bin;ZHANG Kai;LI Ying;HU Ying-na;College of Food Science and Biotechnology;Tianjin University of Science and Technology;

..............page:96-101

Screening of lactic acid bacteria to produce enterococcus faecium BC- 3 and its biological characteristics
MIN Zhong-man;YI Li-jie;JIANG Yu;Food College;Shenyang Normal University;

..............page:102-106

Optimization of extraction technology of total flavonoids from grape seeds and its antioxidation detection using response surface analysis
DENG Hong-mei;YIN Ai-guo;MA Chao;ZHANG Jing-hua;College of Environmental and Bioengineering;Guangdong University of Petrochemical Technology;

..............page:107-115

Effects of liner tube and split ratio on determination of impurity α- tocopherol in Vitamin E
LV Shao-feng;LI Xiao-guang;YU Meng;JIANG Ding-qiang;ZHANG Jian-xi;XU Xin-de;LI Jun-hang;Zhejiang Medicine Co.;Ltd. Xinchang Pharmaceutical Factory;

..............page:116-120

Study on the stability of mixed soybean protein beverage
WANG Chun-xia;GAO Peng;WANG Xiao-mei;LIU Hai-yan;FAN Su-qin;ZHANG Juan-juan;XIE Su-hua;Qingdao Bright Moon Sea Science and Technology Co. Ltd.;

..............page:121-127

Effect of complex preservative on betel nut
JIN Hai-yan;FU Cheng-rong;Guangdong Guangyi Science & Technology Industry Co.;Ltd.;

..............page:128-133

Study on the relation between sodium alginate composite gel property and ham sausage texture
XIAO Yong-qiang;ZHU Yu-An;TANG Ding-ming;NING Meng-jun;JIA Dan;Hunan Tang Ren Shen Meat Processing Co.;Ltd.;National R&D Center for Pork Processing;College of Food Science and Technology;Huazhong Agriculture University;

..............page:134-138

Basic characteristics of jicama starch
ZHANG Zhi-jian;LIU Ke;ZHANG Dong;XIANG Hui;WEI Yong-hua;The School of Biological Science & Engineering;Shaanxi University of Technology;Shaanxi Engineering Research Center for Black & Organic Foods;

..............page:139-145

The food industry in our country the present situation of the application of HACCP system management and countermeasures
LIU Jie;Health and Family Planning Commission in Hebei Province Comprehensive Supervision and Enforcement;

..............page:146-149

Recent advanced in the strategy for synthesis of rare monosaccharides and derivate sugar alcohol
LUO Xi-tao;CUI Jing;ZHOU Juan;QIU Xue-liang;SUN Lu;WANG Ran;Shandong Futaste Co.;Ltd.;Shandong Jupiter Wind Composites Co.;Ltd.;

..............page:150-157

Current application of food preservative in moon cakes
ZHU Xin-wu;ZENG Xiao-fang;BAI Wei-dong;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;

..............page:158-164

The research progress of vegetable protein beverage stability
LIU Shuang;YUAN Fang;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural Univerisity;

..............page:165-171

Research advances of natural food pigment
ZHANG Shui-jun;ZHANG Jun-bing;XIONG-Yong;Jiangxi Guoyi Biotech Co.;Ltd.;College of Agromomy;Jiangxi Agriculture University;

..............page:172-177

Research progress in the scale inhibitors in drinking water
ZHANG Ke-feng;LIU Chun;HU Hong;Guizhou Industry Polytechnic College;Wengfu Group Co.;Ltd.;

..............page:178-181

Research on immobilizing Leuconostoc mesenteroides by embedding
WANG Qing;LIU Tao;CHEN Shan;Department of Food Science;Xinyang College of Agriculture and Forestry;Center for Sugar Engineering and Technology Research;Guangxi University;

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

Analysis of sulfur dioxide residues in preserved fruits in Beijing market
LI Wen-sheng;YANG Jun-jun;WANG Bao-gang;HOU Yu-ru;YANG Yuan;SHI Lei;FENG Xiao-yuan;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruit and Vegetable Storage and Processing;Beijing Agro - products Quality Inspection& Farm Land Environmental Monitoring Technology Research;

..............page:187-189

zhong guo shi pin tian jia ji he pei liao xie hui zeng chou - ru hua - pin zhi gai liang ji zhuan ye wei yuan hui 2014 nian nian hui ji yao

..............page:190-191

zhong guo shi pin tian jia ji za zhi cheng jie guang gao xiang guan shi yi

..............page:192