1006-2513
2015 Issue 6
FIC 2015-Autumn will move to Xiamen International Conference and Exhibition Centre Re-injecting activity for industry development
ben kan bei jing xun ;
ben kan bei jing xun ;
..............page:44-45
Industry organization from China、Japan and Korea continuously maintain close cooperation to boost industry developments
ben kan xun ;
ben kan xun ;
..............page:48-49
Sweetener Committee and Functional Sugar Committee held annual meeting at Wuhan
ben kan wu han xun ;
ben kan wu han xun ;
..............page:50-51
..............page:52
A preliminary study on antimicrobial mechanism of ε-Poly-L-Lysine on Saccharomyces cerevisiae
BO Tao;YANG Ping;SONG Meng;Tan Zhi-Lei;JIA Shi-Ru;College of Biotechnology;Tianjin University of Science and Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;
BO Tao;YANG Ping;SONG Meng;Tan Zhi-Lei;JIA Shi-Ru;College of Biotechnology;Tianjin University of Science and Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;
..............page:53-59
Study on optimized culture conditions and medium composition of Acetobacter pasteurianus B103
ZHU Yun-ping;LI Da-wei;ZHANG Xue;LI Xiu-ting;LIANG Zhi-jun;SUN Bao-guo;YANG Ran;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Henan Province Miaoyu Beverage Limited by Share Ltd;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;
ZHU Yun-ping;LI Da-wei;ZHANG Xue;LI Xiu-ting;LIANG Zhi-jun;SUN Bao-guo;YANG Ran;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Henan Province Miaoyu Beverage Limited by Share Ltd;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;
..............page:60-65
The aroma composition analysis of preparation of meat flavor by cysteine-reducing sugar simulating Maillard reaction
QIAN Min;BAI Wei-dong;ZHAO Wen-hong;SHEN Peng;ZENG Xiao-fang;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;Food College;South China Agricultural University;
QIAN Min;BAI Wei-dong;ZHAO Wen-hong;SHEN Peng;ZENG Xiao-fang;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;Food College;South China Agricultural University;
..............page:66-72
..............page:72
Revision on the "National food safety standard-complementary food supplements"
LI Jin;HUANG Jian;SUN Jing;HUO Jun-sheng;Institute for Nutrition and Health;Chinese Center for Disease Control and Prevention;
LI Jin;HUANG Jian;SUN Jing;HUO Jun-sheng;Institute for Nutrition and Health;Chinese Center for Disease Control and Prevention;
..............page:73-78
Study on the extraction process and stability of beet red pigment
XIONG Yong;ZHANG Shui-jun;LI Dong-mei;Jiangxi Guoyi Biotech Co.;Ltd.;Department of Food Science;Nanchang University;
XIONG Yong;ZHANG Shui-jun;LI Dong-mei;Jiangxi Guoyi Biotech Co.;Ltd.;Department of Food Science;Nanchang University;
..............page:79-85
Extraction and antioxidant activity of polyphenols from Hypericum Japonicum
ZHANG Su-bin;LI Ye;ZHANG Guo-jing;School of Chemistry and Chemical Engineering;Zhaoqing University;
ZHANG Su-bin;LI Ye;ZHANG Guo-jing;School of Chemistry and Chemical Engineering;Zhaoqing University;
..............page:86-91
Study of producing Moncolin K in monascus’ solid fermentation in a pilot plant testing
LU Jun-mei;CHENG Yuan-xin;LI Chong-da;BAO Hai-jun;WANG Hong-zhou;WANG Yan-fang;Chenguang Biotech Group Limited by Share Ltd;Hebei Province Natural Pigment Engineering Technology Research Center;
LU Jun-mei;CHENG Yuan-xin;LI Chong-da;BAO Hai-jun;WANG Hong-zhou;WANG Yan-fang;Chenguang Biotech Group Limited by Share Ltd;Hebei Province Natural Pigment Engineering Technology Research Center;
..............page:92-96
..............page:96
Adsorption and desorption studies of red pigment from peanut-skin by macroporous resins
ZHAO Zhen-lei;ZHAN Kang-hua;XU Han;CHANG Xiu-lian;School of Life Sciences;Yantai University;Qindao Pengyuan Kanghua Natural Products Company;Co.Ltd.;
ZHAO Zhen-lei;ZHAN Kang-hua;XU Han;CHANG Xiu-lian;School of Life Sciences;Yantai University;Qindao Pengyuan Kanghua Natural Products Company;Co.Ltd.;
..............page:97-103
Genotoxicity of meso-zeaxanthin
SUN Xiao-xia;ZHANG Li-hua;XU Xin-de;SHAO Bin;ZHANG Peng-fei;Zhejiang Medicine Co Ltd;Xinchang Pharma.Factory;
SUN Xiao-xia;ZHANG Li-hua;XU Xin-de;SHAO Bin;ZHANG Peng-fei;Zhejiang Medicine Co Ltd;Xinchang Pharma.Factory;
..............page:104-108
Extraction and preliminary isolation of antioxidant ingredients from Artemisia argyi
KUANG Wei;LIU Zhi-wei;ZHANG Chen;CHEN Dan;Hakka Research College;Jiaying University;Academic Affairs Office;Jiaying University;
KUANG Wei;LIU Zhi-wei;ZHANG Chen;CHEN Dan;Hakka Research College;Jiaying University;Academic Affairs Office;Jiaying University;
..............page:109-113
The study on the extraction and antioxidative activity in vitro of flavonoids from coriander
YANG Yang;ZHU Xiao-hua;LI Yu-bin;Food Science School of Guangdong Phamaceutical University;
YANG Yang;ZHU Xiao-hua;LI Yu-bin;Food Science School of Guangdong Phamaceutical University;
..............page:114-119
Inhibition of nitrosification by anthocyanins from purple sweet potato
ZHONG Xi-qiong;DENG Ding-bo;XIONG Qiu-jie;LIU Fu-lai;College of Food and Horticulture;Foshan University;
ZHONG Xi-qiong;DENG Ding-bo;XIONG Qiu-jie;LIU Fu-lai;College of Food and Horticulture;Foshan University;
..............page:120-123
The effect of anion exchange resin on xylose under different circumstances
CUI Jing;LUO Xi-tao;WANG Yun-gang;MA Zong-liang;SHEN Li-li;TIAN Qiang;DING Lian-cui;Shandong Futaste Co.;Ltd;Qingdao Vocational and Technical College of Hotel Management;
CUI Jing;LUO Xi-tao;WANG Yun-gang;MA Zong-liang;SHEN Li-li;TIAN Qiang;DING Lian-cui;Shandong Futaste Co.;Ltd;Qingdao Vocational and Technical College of Hotel Management;
..............page:124-129
Preparation of alginate oligosaccharides and study of its bacteriostasis for beer bacteria
WU Guo-feng;QIN Yan-xia;WANG Wei;YU Zhi-min;School of Biological Engineering;
WU Guo-feng;QIN Yan-xia;WANG Wei;YU Zhi-min;School of Biological Engineering;
..............page:130-133
Optimization of liquid fermentation medium to improve corn syrup as the raw material produced β-carotene by response surface methodology
YAN Xing;XIANG Meng-xiong;WANG Chang-gao;DU Xin;LIN Jian-guo;CAI Jun;Key Laboratory of Fermentation Engineering;College of Bioengineering;Hubei University of Technology;
YAN Xing;XIANG Meng-xiong;WANG Chang-gao;DU Xin;LIN Jian-guo;CAI Jun;Key Laboratory of Fermentation Engineering;College of Bioengineering;Hubei University of Technology;
..............page:134-139
Immobilization of pseudomonas fluorescens lipase(PFL) and its catalysis in synthesis of cinnamyl acetate
LIU Yu-shan;HU Xing-chao;CONG Fang-di;WANG Sui-diW;Yan-ling;WANG Shuang-shuang;XING Ke-zhi;GUAN-Xin;LV Xin;ZHAO Sai;ZHANG Ying;WANG Xiao;ZHOU Mei-juan;Tianjin key lab of aquatic ecology and aquaculture;department of biopharmaceuticals;College of Basic Sciences;Tianjin Agricultural University;
LIU Yu-shan;HU Xing-chao;CONG Fang-di;WANG Sui-diW;Yan-ling;WANG Shuang-shuang;XING Ke-zhi;GUAN-Xin;LV Xin;ZHAO Sai;ZHANG Ying;WANG Xiao;ZHOU Mei-juan;Tianjin key lab of aquatic ecology and aquaculture;department of biopharmaceuticals;College of Basic Sciences;Tianjin Agricultural University;
..............page:140-144
Principal component analysis based on UPLC-PDA and its application in evaluation of flavor stability
LIU Xiu-ming;LI Yuan-dong;WANG Jia-jun;ZHANG Yi-peng;DUAN Yan-qing;ZHE Wei;XIA Jian-jun;Technology Center;China Tobacco Yunnan Industrial Co.;Ltd.;
LIU Xiu-ming;LI Yuan-dong;WANG Jia-jun;ZHANG Yi-peng;DUAN Yan-qing;ZHE Wei;XIA Jian-jun;Technology Center;China Tobacco Yunnan Industrial Co.;Ltd.;
..............page:145-149
Effects of three food gums on the quality of low-gluten flour and frozen steamed bread
qi xue wen ; zhou yi bin ; liu lei ; zhang yao bei ping ; zheng yin wen ; yao da nian ;
qi xue wen ; zhou yi bin ; liu lei ; zhang yao bei ping ; zheng yin wen ; yao da nian ;
..............page:150-154
The production of naringinase and its research progress in food industry
ZHU Yun-ping;XI Meng-lu;BAI Xue;LI Xiu-ting;LIU Rui-shan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Laboratory for Food Quality and Safety;BTBU;Beijing Engineering and Technology Research Centre of Food Additives;Beijing Technology & Business University;Henan Province Miaoyu Beverage Limited by Share Ltd.;
ZHU Yun-ping;XI Meng-lu;BAI Xue;LI Xiu-ting;LIU Rui-shan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Laboratory for Food Quality and Safety;BTBU;Beijing Engineering and Technology Research Centre of Food Additives;Beijing Technology & Business University;Henan Province Miaoyu Beverage Limited by Share Ltd.;
..............page:155-160
Effects of papain and rolling treatment on the quality of horsemeat
JIANG Xiao-feng;LI Fang;DADILA·Maimaiti;REN Wen-wen;ZHANG Wen;WANG Lin;KONG Ling-ming;College of Food and Pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
JIANG Xiao-feng;LI Fang;DADILA·Maimaiti;REN Wen-wen;ZHANG Wen;WANG Lin;KONG Ling-ming;College of Food and Pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
..............page:161-166
Research progress of application of chitosan and its quaternary ammonium salt
LI Jian-hui;ZHUANG Shao-ling;LIU Chang-kun;WU Yi-guang;College of Chemistry and Chemical Engineering;Shenzhen University;Shenzhen Bright Way Novel Blo-material Tech.Co.;Ltd.;Neonatal Intensive Care Unit;Yard of Shenzhen Maternal and Child Health Care;
LI Jian-hui;ZHUANG Shao-ling;LIU Chang-kun;WU Yi-guang;College of Chemistry and Chemical Engineering;Shenzhen University;Shenzhen Bright Way Novel Blo-material Tech.Co.;Ltd.;Neonatal Intensive Care Unit;Yard of Shenzhen Maternal and Child Health Care;
..............page:167-172
Characteristic of extruded glassy carbohydrate products comprising sweet orange oil
CHANG Da-wei;LUO Cang-xue;School of Food and Biological Engineering;Shaanxi University of Science & Technology;
CHANG Da-wei;LUO Cang-xue;School of Food and Biological Engineering;Shaanxi University of Science & Technology;
..............page:173-177
Determination of mogroside V in momordica grosvenori swingle drink by high performance liquid chromatography
TAN Dong-ming;SHI Xiang-li;LV Xin-yin;Guilin Product Quality Testing Tnstitute;
TAN Dong-ming;SHI Xiang-li;LV Xin-yin;Guilin Product Quality Testing Tnstitute;
..............page:178-183
Determination of synthesized pigments in puffed food by high-performance liquid chromatography
MA Xue-feng;Chong Qing Institute for Food and Drug Control;
MA Xue-feng;Chong Qing Institute for Food and Drug Control;
..............page:184-187
Simultaneous determination of nine food additives in drinks by reversed-phase high performance liquid chromatography with gradient program
YANG Yi-hua;YANG xiao;CHEN bo;Research Center of Food safety;District Center for Disease Control and Prevention Beilun;
YANG Yi-hua;YANG xiao;CHEN bo;Research Center of Food safety;District Center for Disease Control and Prevention Beilun;
..............page:188-193
Determination of benzoic acid,sorbic acid and acesulfame potassium in soya bean jam by RP-HPLC
ZHU Xiao-mei;HUANG Liu-xia;LIAO Quan-feng;Guangdong Food Quality Supervision and Inspection Station;Guangdong Food Industry Institute;Guangdong Provincial Key Laboratory of food additives;
ZHU Xiao-mei;HUANG Liu-xia;LIAO Quan-feng;Guangdong Food Quality Supervision and Inspection Station;Guangdong Food Industry Institute;Guangdong Provincial Key Laboratory of food additives;
..............page:194-202