1009-7848
2015 Issue 1
Scientific Management of Frying Process in Catering Industry and Quality Control of Frying Oil
Wang Xingguo;Jin Qingzhe;State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;School of Food Science and Technology;Jiangnan University;
Wang Xingguo;Jin Qingzhe;State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;School of Food Science and Technology;Jiangnan University;
..............page:1-5
..............page:2
Protective Effects of Collagen Extracted from Dosidicus gigas Skin on MC3T3-E1 Cell Induced by H2O2
Cai Jiangjia;Li Ye;Zhang Yunyun;Tong Qianqian;Wang Feng;SU Xiurong;School of Marine Science;Ningbo University;Lihuili Hospital;
Cai Jiangjia;Li Ye;Zhang Yunyun;Tong Qianqian;Wang Feng;SU Xiurong;School of Marine Science;Ningbo University;Lihuili Hospital;
..............page:6-12
..............page:12
Protective Effect of Mogroside Extract on Ethanol-induced L-02 Hepatocytes Damage
Zhu Huiling;Liu Hesheng;Qi Xiangyang;Chen Qiuping;Zhang Yali;College of Food Science and technology;Huazhong Agricultural University;College of Biological and Environmental Sciences;Zhejiang Wanli University;College of Food Science and Technology;Shanghai Ocean University;
Zhu Huiling;Liu Hesheng;Qi Xiangyang;Chen Qiuping;Zhang Yali;College of Food Science and technology;Huazhong Agricultural University;College of Biological and Environmental Sciences;Zhejiang Wanli University;College of Food Science and Technology;Shanghai Ocean University;
..............page:13-18
..............page:18
The Protective Effects of Fucoidin on the Ethanol-induced Gastric Mucosal Lesion in Rats
Ruan Yanshuo;Zhao Jiangyan;Li Yanmei;Zhao Xiaohong;Liu Chang;Zhang Yabo;College of Life Science;Capital Normal University;Research Institute for Science and Technology of Functional Foods;College of Applied Arts and Sciences;Beijing Union University;Beijing Green Jinke Biological Technology Stock Co. Ltd.;
Ruan Yanshuo;Zhao Jiangyan;Li Yanmei;Zhao Xiaohong;Liu Chang;Zhang Yabo;College of Life Science;Capital Normal University;Research Institute for Science and Technology of Functional Foods;College of Applied Arts and Sciences;Beijing Union University;Beijing Green Jinke Biological Technology Stock Co. Ltd.;
..............page:19-24
Studies on Polysaccharides from Hericium coralloids on the Antioxidant Activity in Mice
Tian Min;Wang Rongrong;Feng Cuiping;Chang Mingchang;Cheng Hongyan;Meng Junlong;College of Food Science and Engineering;Shanxi Agricultural University;Department of biotechnology;Xinyang College of Agriculture and Forestry;Shanxi Research Station for Engineering Technology of Edible Fungi;College of Resource and Engineering;Shanxi Agricultural University;
Tian Min;Wang Rongrong;Feng Cuiping;Chang Mingchang;Cheng Hongyan;Meng Junlong;College of Food Science and Engineering;Shanxi Agricultural University;Department of biotechnology;Xinyang College of Agriculture and Forestry;Shanxi Research Station for Engineering Technology of Edible Fungi;College of Resource and Engineering;Shanxi Agricultural University;
..............page:25-33
..............page:33
Modification of Chickpea Protein Hydrolysates by Alcalase-catalyzed Plastein Reaction and Improvement in Antioxidant Activity
Wang Hanxin;Du Shuangkui;Zhao Yan;Qiao Lihua;College of Food Science and Engineering;Northwest A&F University;
Wang Hanxin;Du Shuangkui;Zhao Yan;Qiao Lihua;College of Food Science and Engineering;Northwest A&F University;
..............page:34-40
..............page:40
Research on Enzymatic Preparation and Antioxidant Activity of Lactobacillus acidophilus Peptidoglycan
Wang Linjun;Pan Daodong;Zeng Xiaoqun;Zhao Ziwei;Food Science & Engineering Department of Marine School;Ningbo University;Food Science Department of Nanjing Normal University;
Wang Linjun;Pan Daodong;Zeng Xiaoqun;Zhao Ziwei;Food Science & Engineering Department of Marine School;Ningbo University;Food Science Department of Nanjing Normal University;
..............page:41-46
Study on Determination of Eutectic Point and Melting Point and Their Variations of Green Tea
Zhang Jianqiang;Dong Chunwang;Ye Yang;Zhu Hongkai;Liu Fei;Key Laboratory of Tea Biology and Resource Utilization;Ministry of Agriculture/Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Processing Engineering of Zhejiang Province;Graduate School of Chinese Academy of Agricultural Sciences;
Zhang Jianqiang;Dong Chunwang;Ye Yang;Zhu Hongkai;Liu Fei;Key Laboratory of Tea Biology and Resource Utilization;Ministry of Agriculture/Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Processing Engineering of Zhejiang Province;Graduate School of Chinese Academy of Agricultural Sciences;
..............page:47-53
Studies on the Formation of 3-chloropropane-1,2-diol from Arginine and Xylose in Thermal Reaction Model
Zhang Dai;Huang Mingquan;Sun Baoguo;Zheng Yang;Ding Xiaohui;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;College of Plant Protection;Agricultural University of Hebei;
Zhang Dai;Huang Mingquan;Sun Baoguo;Zheng Yang;Ding Xiaohui;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;College of Plant Protection;Agricultural University of Hebei;
..............page:54-59
Prokaryotic Expression of Luciferase Gene Lux AB of Vibrio qinghaiensis
Wang Yanwen;Ding Wu;Li Fan;Zhang Lili;Wei Xinyuan;College of Food Science and Engineering;Northwest A&F University;
Wang Yanwen;Ding Wu;Li Fan;Zhang Lili;Wei Xinyuan;College of Food Science and Engineering;Northwest A&F University;
..............page:60-65
..............page:65
pH Control Strategy and Its Effect on Astaxanthin Production in Phaffia rhodozyma Fermentation
Xiao Anfeng;Yu Guangren;Cai Huinong;Jiang Xinglong;Ni Hui;Yang Yuanfan;College of Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Microbiology and Enzyme Engineering Technology of Fujian Province;Research Center of Food Biotechnology of Xiamen City;
Xiao Anfeng;Yu Guangren;Cai Huinong;Jiang Xinglong;Ni Hui;Yang Yuanfan;College of Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Microbiology and Enzyme Engineering Technology of Fujian Province;Research Center of Food Biotechnology of Xiamen City;
..............page:66-72
Screening of Acid-xylanase High-yield Strain and Its Improvement of Xylanase Production in Liquid-state Fermention
Wang Yazhen;Teng Chao;Zhu Yunping;Xiong Ke;Li Xiuting;Sun Baoguo;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;
Wang Yazhen;Teng Chao;Zhu Yunping;Xiong Ke;Li Xiuting;Sun Baoguo;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;
..............page:73-79
..............page:79
Optimization of Cultivation Conditions for Postharvest Biocontrol Yeast Metschnikowia zizyphicola by Response Surface Methodology
Shi Junfeng;Sun Changqing;Wang Chunsheng;Chen Huiyan;Tian qian;Bai Yunfeng;Institute of Agricultural Product Storage and Fresh Keeping;Shanxi Academy of Agricultural Sciences;Institute of Crop Sciences;Shanxi Academy of Agricultural Sciences;Key Labtratory of Loess plateau Crop Gene Resources & Germplasm Creation of Agiculture Ministry;
Shi Junfeng;Sun Changqing;Wang Chunsheng;Chen Huiyan;Tian qian;Bai Yunfeng;Institute of Agricultural Product Storage and Fresh Keeping;Shanxi Academy of Agricultural Sciences;Institute of Crop Sciences;Shanxi Academy of Agricultural Sciences;Key Labtratory of Loess plateau Crop Gene Resources & Germplasm Creation of Agiculture Ministry;
..............page:80-84
Studies on the Putrefaction Potential of the Specific Spoilage Organisms from Modified Atmosphere Packaged Litopenaeus vannamei
Qian Yunfang;Yang Shengping;Xie Jing;Wu Wenhui;Xiong Qing;Gao Zhili;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
Qian Yunfang;Yang Shengping;Xie Jing;Wu Wenhui;Xiong Qing;Gao Zhili;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:85-91
..............page:91
Studies on Anti-microbial Activity and ACE Inhibitory Activity of Squid Skin Hydrolysates
Yang Na;Wang Hongfei;Lin Yan;Dong Didi;Li Hesheng;Shao Xingfeng;Xu Feng;Department of Food Science and Engineering;Ningbo University;
Yang Na;Wang Hongfei;Lin Yan;Dong Didi;Li Hesheng;Shao Xingfeng;Xu Feng;Department of Food Science and Engineering;Ningbo University;
..............page:92-98
Effects of Characterization of Stipe and Cap Powders of Mushroom(Hypsizygus marmoreus)Prepared by Shear and Milling Superfine Grinding Methods
Liu Suwen;Zhao Xiyan;Chang Xuedong;Liu Xuejiao;Department of Food Engineering;Hebei Normal University of Science and Technology;
Liu Suwen;Zhao Xiyan;Chang Xuedong;Liu Xuejiao;Department of Food Engineering;Hebei Normal University of Science and Technology;
..............page:99-107
..............page:107
Effects of High Hydrostatic Pressure and High Temperature Short Time Processing on Qualities of Carrot Juice
Liu Xingchen;Zhang Yan;Li Renjie;Jiang Bin;Liao Xiaojun;National Engineering Research Center for Fruit and Vegetables Processing;Key Laboratory of Fruit and Vegetable Processing;Ministry of Agriculture;College of Food Science and Nutritional Engineering;China Agricultural University;
Liu Xingchen;Zhang Yan;Li Renjie;Jiang Bin;Liao Xiaojun;National Engineering Research Center for Fruit and Vegetables Processing;Key Laboratory of Fruit and Vegetable Processing;Ministry of Agriculture;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:108-114
Research of Lysozyme Complex Coating on Postharvest Storage Quality of Fresh Jujube
Lu Qilin;Zhao Hongxia;Feng Xuqiao;Wang Na;Huang Xiaojie;Liang Jieyu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;College of Food Science and Engineering;Liaoning Medical University;
Lu Qilin;Zhao Hongxia;Feng Xuqiao;Wang Na;Huang Xiaojie;Liang Jieyu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;College of Food Science and Engineering;Liaoning Medical University;
..............page:115-122
..............page:122
Effects of Different Treatment on Quality of Red Globe Grape during Refrigeration
Li Zhen;Ha Yiming;Li Yongfu;Li Qingpeng;Jin Jing;Processing and Storage of Agriculture Products;Institute of Agro-Products Processing Science and Technology CAAS;
Li Zhen;Ha Yiming;Li Yongfu;Li Qingpeng;Jin Jing;Processing and Storage of Agriculture Products;Institute of Agro-Products Processing Science and Technology CAAS;
..............page:123-128
Hot-air Drying Properties and Kinetics Model of Agaricus bisporus Waste Stipe
Shen Qi;Li Shunfeng;Wang Anjian;Hou Chuanwei;Wei Shuxin;Institute of Food Science and Technology;Henan Agricultural University;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
Shen Qi;Li Shunfeng;Wang Anjian;Hou Chuanwei;Wei Shuxin;Institute of Food Science and Technology;Henan Agricultural University;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
..............page:129-135
..............page:130-133
..............page:135
Effects of Different Drying Methods on the Quality of Micronized Carrot Powder
Bi Jinfeng;Chen Ruijuan;Chen Qinqin;Liu Xuan;Wu Xinye;Zhou Mo;Zhou Yuhan;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food Science;Shenyang Agricultural University;
Bi Jinfeng;Chen Ruijuan;Chen Qinqin;Liu Xuan;Wu Xinye;Zhou Mo;Zhou Yuhan;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food Science;Shenyang Agricultural University;
..............page:136-141
Effect of Selenium Content on the Quality and Functional Components of Selenium-riched Camellia oleifera Oil
Song Yarui;Jiang Xinge;Peng Shaofeng;Li Fuchu;Liu Juan;Chen Dong;Wu Lichao;Liu Fang;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Central South University of Forestry and Technology;Ministry of Education;College of Food & National Engineering Laboratory of Rice and By-product Deep Processing;Central South University of Forestry & Technology;San Men-jiang state-owned Fores;Guangxi Zhuang Autonomous Region;Forestry & Science Research Institute of Hunan Province;Changsha Fosumn Agricultural Science & Technology Co.;
Song Yarui;Jiang Xinge;Peng Shaofeng;Li Fuchu;Liu Juan;Chen Dong;Wu Lichao;Liu Fang;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Central South University of Forestry and Technology;Ministry of Education;College of Food & National Engineering Laboratory of Rice and By-product Deep Processing;Central South University of Forestry & Technology;San Men-jiang state-owned Fores;Guangxi Zhuang Autonomous Region;Forestry & Science Research Institute of Hunan Province;Changsha Fosumn Agricultural Science & Technology Co.;
..............page:142-149
..............page:149
Studies on Tannin Removal Technology of Cold Pressed Degreased Walnut
Li Zhihong;Xu Huaide;Guo Pan;Lei Dongxia;College of Food Science and Engineering;Northwest A&F University;
Li Zhihong;Xu Huaide;Guo Pan;Lei Dongxia;College of Food Science and Engineering;Northwest A&F University;
..............page:150-156
Optimization of Ultrasound-assited Extraction Condition of Capsaicins from Yugan Pepper
Yu Lingfang;Shen Yonggen;Shangguan Xinchen;Li Weilang;Li Zehua;Tu Nian;Jiangxi Key Laboratory of Natural Product and Functional Food;Yu Gan Guozhen Maple Pepper Cultivation Professional Cooperatives;
Yu Lingfang;Shen Yonggen;Shangguan Xinchen;Li Weilang;Li Zehua;Tu Nian;Jiangxi Key Laboratory of Natural Product and Functional Food;Yu Gan Guozhen Maple Pepper Cultivation Professional Cooperatives;
..............page:157-163
Research Progress of Caco-2 Models in Absorption and Metabolism of Active Substance
Huang Haizhi;Chen Jianle;Cheng Huan;Chen Rongrong;Tian Jinhu;Ye Xingqian;College of biosystems engineering and food science;Fuli institute of food science;Zhejiang key laboratory for agro-food processing;Zhejiang University;Hangzhou Ever maple flavor & fragrance Co.;Ltd;
Huang Haizhi;Chen Jianle;Cheng Huan;Chen Rongrong;Tian Jinhu;Ye Xingqian;College of biosystems engineering and food science;Fuli institute of food science;Zhejiang key laboratory for agro-food processing;Zhejiang University;Hangzhou Ever maple flavor & fragrance Co.;Ltd;
..............page:164-172
..............page:172
Research Progress on Protein Oxidation Mechanisms and Its Effects on Meat Quality
Meng Tong;Liu Yuan;Qiu Chunyang;Wang Xichang;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing& Preservation;Shanghai Ocean University;
Meng Tong;Liu Yuan;Qiu Chunyang;Wang Xichang;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing& Preservation;Shanghai Ocean University;
..............page:173-181
CEIA and It’S Applications in Food Safety Rapid Detection
Mi Geng;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
Mi Geng;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:182-187
..............page:187
Multiplex PCR Assay and Liquid Bead Array for Detection of 13 Lines Genetically Modified Maize
Fu Kai;Huang Wensheng;Deng Tingting;Li Fuwei;Liu Hao;Chen Ying;Agro-product Safety Research Center;Chinese Academy of Inspection and Quarantine;College of Food Science and Engineering;Nanjing University of Finance and Economics;
Fu Kai;Huang Wensheng;Deng Tingting;Li Fuwei;Liu Hao;Chen Ying;Agro-product Safety Research Center;Chinese Academy of Inspection and Quarantine;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:188-197
Assessment of Spoilage Progress for Chilled Pork under Different Packaging Conditions according to Putrescine and Cadaverine Changes
Li Xifeng;Li Miaoyun;Zhao Gaiming;Huang Xiaoshu;Tian Wei;Henan Key Laboratory of Meat Processing and Quality Safety Control;College of Food Science and Technology;Henan Agricultural University;
Li Xifeng;Li Miaoyun;Zhao Gaiming;Huang Xiaoshu;Tian Wei;Henan Key Laboratory of Meat Processing and Quality Safety Control;College of Food Science and Technology;Henan Agricultural University;
..............page:198-204
..............page:204
Sensory Evaluation of Hongqu Glutinous Rice Wine Using Quantitative Descriptive Analysis Method
Zheng Cuiyin;Huang Zhiqing;Liu Zhibin;Zhang Wen;Ni Li;Institute of Food Science and Technology;Fuzhou University;
Zheng Cuiyin;Huang Zhiqing;Liu Zhibin;Zhang Wen;Ni Li;Institute of Food Science and Technology;Fuzhou University;
..............page:205-213
Multi-element Analysis and Geographical Origin Distinguishing for Commercial Fishes from East China Sea
Guo Lipan;Gong Like;Yu Yanlei;Zhang Hong;College of Food Science and Biological Engineering;Zhejiang Gongshang University;Hangzhou Center for Disease Control and Prevention;
Guo Lipan;Gong Like;Yu Yanlei;Zhang Hong;College of Food Science and Biological Engineering;Zhejiang Gongshang University;Hangzhou Center for Disease Control and Prevention;
..............page:214-221
Identification and Analysis of the Tasty Compounds in Stinky Mandarin fish(Siniperca chuatsi) during Fermentation
Wang Xuefeng;Li Chunping;Wu Jiajia;Zhao Qiaoling;Dai Zhiyuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;College of Life Science;Changshu Institute of Technology;
Wang Xuefeng;Li Chunping;Wu Jiajia;Zhao Qiaoling;Dai Zhiyuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;College of Life Science;Changshu Institute of Technology;
..............page:222-229
..............page:229
Large Yellow Croaker(Pseudosciaena crocea) Storage Time Detecting Method by Visible-NIR Spectroscopy Combined with Aperiodic Stochastic Resonance
Zheng Gangying;Ge Yangyang;Liu Wei;Huang Jie;Wang Minmin;Hui Guohua;College of Food Science and Biotechnology;Zhejiang Gongshang University;
Zheng Gangying;Ge Yangyang;Liu Wei;Huang Jie;Wang Minmin;Hui Guohua;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:230-235
..............page:235
Headspace Solid-phase Microextraction-Gas Chromatography-Mass Spectrometry for Analysis of Key Volatile Compounds in Aromatic Water from Ponkan
Wang Lei;Xu Honggao;Yuan Fang;Gao Yanxiang;College of Food Science and Nutritional Engineering;China Agricultural University;
Wang Lei;Xu Honggao;Yuan Fang;Gao Yanxiang;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:236-241
Comparison of Odors and Antioxidant Activity of Vanilla from Different Origin
Dong Zhizhe;Gu Fenglin;Xu Fei;Chen Yonggan;Spice and Beverage Research Institute;Chinese Academy of Tropical Agricultural;College of Food Science and Technology;Huazhong Agricultural University;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;
Dong Zhizhe;Gu Fenglin;Xu Fei;Chen Yonggan;Spice and Beverage Research Institute;Chinese Academy of Tropical Agricultural;College of Food Science and Technology;Huazhong Agricultural University;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;
..............page:242-249
Effect of Different Drying Methods on Volatile Components of Carrot Superfine Powder
Chen Ruijuan;Bi Jinfeng;Chen Qinqin;Liu Xuan;Wu Xinye;Zhou Mo;Zhou Yuhan;College of Food Science;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
Chen Ruijuan;Bi Jinfeng;Chen Qinqin;Liu Xuan;Wu Xinye;Zhou Mo;Zhou Yuhan;College of Food Science;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:250-256
..............page:257-258