Journal of Chinese Institute of Food Science and Technology 2014 Issue 6 Research on Construction of the Citrus Industry International Standard Systems

Research on Construction of the Citrus Industry International Standard Systems
Shan Yang;Liu Wei;Li Gaoyang;Hunan Agricultural Product Processing Institute;Hunan Academy of Agricultural Sciences;State and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization;Strategic Alliance for Industrial Technology Innovation of Citrus Processing;Longping Branch Graduate School;Central South University;

..............page:1-8

hu nan sheng nong chan pin jia gong yan jiu suo hu nan sheng shi pin ce shi fen xi zhong xin

..............page:2

yi da li tui chu pu tao jiu dna jian ce

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Effects of High Voltage Electrostatic Field on the Content of Total Flavan-3-ols and Expression of Its Related Synthetic Enzyme, Leucoanthocyanidin Reductase(LAR) in Harvest Grape Berries
Wen Pengfei;Wang Min;Gao Meiying;Niu Tiequan;Gao Zhidong;Ji Zhengchun;Wang Yu;College of Horticulture;Shanxi Agricultural University;College of Food Science and Engineering;Shanxi Agricultural University;

..............page:9-18

Effects of Hydroxyl Radical Oxidation System on Myofibrillar Protein Structure and Properties in Hexagrammos otakii
Li Xuepeng;Zhou kai;Wang Jinxiang;Gao Yanlei;Liu Yu;Zhang Xiaolin;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:19-27

wo guo ke xue jia yu ce chu ying xiang shui dao dao qu bing zhen jun zhi bing ji yin

..............page:27

Study on the Intestinal Absorption Efficiency of Douchi Fibrinolytic Enzyme Nanoliposomes
Zhang Chan;Li Xiaodong;Wang Chengtao;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;

..............page:28-35

guo min yuan jian ce ji shu

..............page:35

Studies on the In-vitro Digestion of β-Carotene Emulsion
Xu Duoxia;Cao Yanping;Yuan Fang;Gao Yanxiang;College of Food and Chemical Engineering;Beijing Technology and Business University;College of Food Science & Nutritional Engineering;China Agricultural University;

..............page:36-40

nong suo de du shi jing hua

..............page:40

Biochemical Properties and Degradation Rule of Muscle Protein from Large Yellow Croaker(Pseudosciaena crocea) during Chilled Storage
Ni Qufeng;Li Tingting;Fu Yuying;Pan Weichun;Xie Jing;Li Jianrong;Food Safety Key Lab of Zhejiang Province;College of Food Science and Engineering;Zhejiang Gongshang University;College of Life Science;Dalian Nationality of University;College of Food Science;Shanghai Ocean University;Food Safety Key Lab of Liaoning Province;College of Science and Engineering;Bohai University;

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Extraction Process of Crude Protease from Urechis unicinctus Viscera and Its Enzymatic Properties
Liu Shuangshuang;Wang Yusheng;Chen Haihua;College of Food Science and Engineering;Qingdao Agricultural University;

..............page:48-55

Hydrolysis Dynamics Study on Wheat Gluten by Flavourzyme
Liu Liya;Sun Mengying;Wang Yanzhou;Zhong Kui;Tong Litao;Zhou Sumei;Institute of Agro-Products Processing Science & Technology;Chinese Academy of Agricultural Sciences;

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

Effect of Different High-temperature Ways on the Characteristic of Naked Qat β-Glucan
Ren Qing;Guo Xiangyu;Zhang Xiao;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;School of Food and Chemical Engineering;Beijing Technology & Business University;

..............page:62-67

Characterization of Peroxidase from Caozhou Chaenomeles Fruits
Sui Yuanyuan;Dong Haizhou;Wang Zhaosheng;Li Zhongtao;Cheng Chunniu;College of Food Science and Engineering;Shandong Agricultural University;Anqiu Agriculture Bureau;Heze Chaenomeles Institute;

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

Application of Fuzzy Mathematic Evaluation in the Optimum of Maillard Reaction Type Flavor for Chicken Bone Extracts
Sun Hongmei;Wang Jinzhi;Zhang Chunhui;Li Xia;Jia Wei;Dong Xianbing;Institute of Agro-Products Processing Science & Technology;CAAS/Comprehensive Key Laboratory of Agro-Products Processing;Ministry of Agriculture;

..............page:74-80

Optimization of Calcium Extractraction Process from Shrimp Shell by Response Surface Methodology
Chen Shanshan;Ding Qiaoyu;Li Jia;Lin Huimin;Deng Shanggui;School of Food and Pharmacy and Medical of Zhejiang Ocean University;

..............page:81-89

Optimization of Extraction Technique of Anthocyanins from Red Bayberry by Response Surface Methodology
Liu Qingmei;Gao Juan;Jiang Minfang;Yang Xingmin;Sun Jincai;Ningbo Key Laboratory of Agricultural Products Processing Technology;Zhejiang Wanli University;Haitong Food Group Company;

..............page:90-96

Optimization of Hot Water Extraction Process for Polysaccharide from Peanut Cakes
Jiang Nan;Liu Hongzhi;Liu Li;Wang Qiang;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agricultural Product Processing and Quality Control;Ministry of Agriculture;

..............page:97-103

mei yan jiu tuan dui fa xian er tong shi qi de ying yang bu liang hui ying xiang chang dao jian kang

..............page:103

Ultrasonic Assisted Extraction of Total Flavonoids from Tartary Buckwheat Chaff
Xu Xiaoqun;Liu Zhifang;Tian Xia;Zhao Yuan;Lei Tingting;Wang Rufu;College of Food Science and Engineering of Shanxi Agriculture University;Affiliated Hospital of Shanxi Agriculture University;

..............page:104-109

Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Peaches by Response Surface Methodology
Lv Jian;Bi Jinfeng;Lu Yong;Han Qingdian;Liu Xuan;Miao Pengfei;Institute of Agro-Products Processing Science and Technology CAAS/Comprehensive Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Linyi Agriculture Committee;College of Life Science;Linyi University;

..............page:110-120

quan qiu shi pin fa zhan qu shi yu ce

..............page:120

Color-Protection Technology for Radish Soft Can Based on Enzymatic Browning
Hua Ying;Shen Guohua;Liu Daqun;Institute of Food Science;Zhejiang Academy of Agricultural Science;

..............page:121-126

mei guo ke xue jia ni ren zao niu nai yu ji san nian hou neng shang jia xiao shou

..............page:126

Study on Purification of Resveratrol from Peanut Root by Macroporous Resin and Silica Gel Column Chromatography
Chen Qiongling;Liu Hongzhi;Liu Li;He Xuanhui;Wang Qiang;Hu Hui;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;

..............page:127-132

yan jiu cheng chang chi niu pai deng hong rou hui ti gao nv xing huan ru ai feng xian

..............page:132

Separation and Purification of Stronger Antioxidant Peptides from Pea Protein
Diao Jingjing;Zhang Liping;Agri-Food Processing Development Centre of Heilongjiang;

..............page:133-141

ni ri li ya jiang jin zhi da mi jin kou

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Effects of Silicate Gel Controlled Release AITC on Maintaining Postharvest Quality of Strawberry
Fang Xiangjun;Gao Haiyan;Chen Hangjun;Mu Honglei;Zhou Yongjun;Food Science Institute;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;

..............page:142-148

The Application of Ultrasound, Slightly Acidic Electrolyzed Water(SAEW) in the Preservation of Cherry Tomatoes
Ge Zhi;Ding Tian;Xu Yuting;Liu Donghong;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:149-154

jian dan bu zhou , shi xian jiang yan

..............page:154

Effects of Combined Treatment on Postharvest Micro-wound ‘Huanghua’ Pear Fruit Quality in Cold Storage and Shelf Life
Wang Weifeng;Wen Zhao;Sun Zhidong;Li Gongguo;College of Food Science;Ocean University of Shanghai;Zhejiang Wanli University;Ningbo Academy of Agricultural Sciences;

..............page:155-161

Effect of Acidic Electrolyzed Water Coating Ice on Quality of Frozen Shrimp(Litopenaeus vannamei)
Yang Yanyu;Zhang Bin;Wang Enlei;Chen Beibei;Li Jianrong;Chen Jing;College of Food and Medicine;Zhejiang Ocean University;College of Chemistry and Food Safety;Bohai University;

..............page:162-168

Effect of CO₂ Concentration in Drying Medium on the Quality of Litchi of Heat Pump Thin Layer Drying
Cheng Lina;Tang Daobang;Xiao Gengsheng;Xu Yujuan;Wu Jijun;Li Jun;Guangdong Key Laboratory of Agricultural Product Processing;Sericulture and Farm Product Processing Research Institute;Guangdong Academy of Agricultural Science;

..............page:169-175

yan jiu biao ming : hong jiu neng gou you xiao yu fang kou qiang yu ya chi ji bing

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Beijing Public Risk Perception of Food Safety from the Perspective of Risk Communication
Chen Si;Xu Jing;Xiao Ming;Li Han;Xu Chang;Han Xiaomei;Guo Lixia;Han Fanfan;Zhong Kai;China National Center for Food Safety Assessment;School of Journalism & Communication;Peking University;Survey & Statistics Institute Communication University of China;

..............page:176-181

Preparation of Gold Nanostructures and Its Application in the SERS Detection of DNA
Ma Xiaoyuan;Bi Tingjun;Wang Zhouping;School of Food Science and Technology;Jiangnan University;

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

Development of Antibody and Indirect Competitive Enzyme-Linked Immunosorbent Assay for the Detection of Fluoroquinolone Drug Garenoxacin
Lv Shuwei;Lei Hongtao;Tang Qiushi;Zhou Lijun;Wang Ruijiao;Lu Lanlan;Wang Hong;Shen Yudong;Sun Yuanming;Guangdong Provincial Key Laboratory of Food Quality and Safety;Key Risk Assessment Laboratory of Agricultural Product Preservation of Ministry of Agriculture;South China Agricultual University;The Navy General Hospital of PLA;

..............page:187-193

ke xue jia fa xian ke yong yu shui yuan shui chu li de xin xing xi jun

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Development and Application of an Indirect Enzyme-linked Immunoadsorbent Assay for Detecting Salbutamol
Zhang Jing;Zhang Gaiping;Zhi Aimin;Yang Yanyan;Liu Xuanbing;Hu Xiaofei;Deng Ruiguang;Li Mengqin;College of Food Science and Technology;Henan Agricultural University;Henan Key Laboratory of Animal Immunology;Henan Academy of Agricultural Sciences;

..............page:194-199

zhuan ji yin shi pin : can pan li de cheng nuo

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Amine-Functionalized Fe3O4Magnetic Nanoparticles for Rapid Capture and Removal of Bacterial Pathogens
Zheng Qunxiong;Liu Huang;Zhu Junli;Colloge of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;Beingmate Baby & Child Food Co.;Ltd;

..............page:200-207

ying guo fa ming ke shi yong huan bao shui ping

..............page:207

Microbial Community Diversity Analysis during the Pickled Processing of Wax Gourd
Zhao Yongwei;Wu Zufang;Shen Xiquan;Weng Peifang;Zhuo Hongyan;Key Laboratory of Applied Marine Biotechnology;Ministry of Education & School of Marine Science;Ningbo University;

..............page:208-213

ao da li ya yan jiu ren yuan li yong dna ji shu niang jiu

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F6PPK Enzymatic Analysis of Bifidobacterium Viable Count in Bifidobacterium Products
Liu Xinyu;Zhang Jingpan;Li Yuehua;Yang Guoyu;Chen Hongge;College of Life Sciences;Henan Agricultural University;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;College of Animal Science and Veterinary Medicine;Henan Agricultural University;

..............page:214-219

mei jian yi yun fu er tong shi dang duo chi yu

..............page:219

Analysis of Flavor Substances in Erguotou Wine by LLE, SDE, SPME and GC-MS Combined with Kovats Retention Indices
Liao Yonghong;Zhao Shuang;Zhang Yibin;Zhang Xian;Tong Ruonan;Xu Man;School of Food and Chemical Engineering;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;

..............page:220-228

xiao fei zhe xuan ze ru he jian fei

..............page:228

Determination of Ten Organic Acids in Pineapple Wine by Ion Suppression Reversed-phase High Performance Liquid Chromatography
Xiang Jinle;Du Lin;Guo Xiangfeng;Zhu Wenxue;College of Food and Bioengineering;Henan University of Science and Technology;

..............page:229-235

ao da li ya ke yan ren yuan jiang shou ci zhan kai zhuan ji yin xiang jiao ren ti shi yan

..............page:235

Comparison of Volatile Compounds in Different Parts of Turbot
Xu Yongxia;Liu Ying;Yi Shumin;Li Jianrong;Zhao Wei;Li Yujin;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Dalian Tianbao Green Food Co.;Ltd;Taixiang Group;Shandong Institute of Marine Food Nutrition;

..............page:236-243

Analysis and Comparison on Characterization of Taste Components in Muscle of Three Species Squids
Zhao Qiaoling;Wu Jiajia;Li Chunping;Xu Kunhua;Dai Zhiyuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;

..............page:244-250

mei guo fda fa bu wu gu jiao biao qian zhi nan
chen zuo ;

..............page:251-252

shi yuan xing xi jun zhong de kang sheng su kang xing cheng wei chi xu fa zhan de wei xie
chen zuo ;

..............page:251

mei guo ren dui pei gen de xi ai you suo shang sheng
chen zuo ;

..............page:252-253

xiao xing lian suo can ting ti gao liao xiao fei zhe man yi du , da xing lian suo can ting ze xiang fan
chen zuo ;

..............page:252

jin yi bu yan tao na mi wu zhi dui gan chang de zuo yong ji zhi
liu zhi gang ;

..............page:253-254

guan yu guang gao xuan chuan yu er tong jian kang
liu zhi gang ;