The Effect of Physiological and Biochemical Characters of Dioscorea alata L. in Different Storage Conditions
ZHENG Yuzhong;ZHENG Li;YE Jingpeng;CHEN Guihao;ZHANG Zhenxia;Hanshan Normal University;

..............page:1-3+6

The Influence of Microwave Drying Characteristics of Ginger Whole Powder
LIU Shaojun;WU Jianmin;FAN Zixuan;CAO Jun;College of Food Sciense and Technology;Heibei Normal University;Qinhuangdao Food Cosmetics Inspection Team;

..............page:4-6

Preparation of Folium Isatidis Soaked Wine
LIU Zhiming;WU Haizhou;GENG Chanjuan;LI Xiaotong;Foodstuff College;Heilongjiang Bayi Agricultural University;

..............page:7-9+13

Study on the Rice Paper
LIU Tianyi;CHEN Fenglian;LIU Linlin;WEI Xueming;ZHANG Guang;SHI Yan’guo;College of Food Science and Engineering;Harbin University of Commerce;Key Laboratory of Food Science and Engineering of Heilongjiang Province;

..............page:10-13

Formula Making Ice Cream Containing Rose and Lemon
CHEN Debin;WANG Degang;SONG Lin;LI Xin;Shenyang Deshi Group Co.;Ltd.;LNTV;

..............page:14-16

Antibacterial Action of Aompound Extract from Garlic and Balsam Pear
CHANG Chao;QIN Dan;Food Science and Technology College;Hu’nan Agricultural University;

..............page:17-18+21

Hydrolysis Conditions of α-amylase Enzyme Gingko Wine
LI Dianxin;DAI Yuanwei;SU Xin’guo;Guangdong Vocational College of Science and Trade;Guangdong Food and Drug Vocational College;

..............page:19-21

Optimization of Double-enzymatic Preparation of Dietary Fiber from Lotus Seed Pot
GONG Chao;KONG Ping;SUN Jie;WANG Hongxun;YI Yang;College of Food Science and Engineering;Wuhan Polytechnic University;

..............page:22-26

Critical Technology of Black Soybean Beverage Processing
ZHANG Shouyu;ZHOU Jingqi;GAO Yuanjun;Department of Cooking Food;He’nan Polytechnic;Luohe Vocational College of Food;Department of Food and Biology Engineering;Zhengzhou Institute of Light Industry;

..............page:27-29+33

Sterilization of Chicken Broth in Retort Pouch
LIANG Fengqing;LI Biansheng;College of Light Industry and Food Sciences;South China University of Technology;

..............page:30-33

Formula Technology of Instant Fruit Slice Prepared with Oat and Strawberry
ZHANG Jia’ni;YU Youwei;WANG Yulu;College of Food Science;Shanxi Normal University;

..............page:34-36

Effect of Different Drying Methods on the Quality of Radix Rehmanniae
GE Junmiao;ZHANG Zhongxin;XU Dan;ZHANG Haixing;ZHU Qiuxia;College of Food and Bioengineering;He’nan University of Science and Technology;

..............page:37-39

The Application of Microwave Sterilization in Tomato Products
HU Xizhen;YANG Yuxin;Xinjiang Central Asia Food Research and Development Center Co.;Ltd.;

..............page:40-42

Quality Changes of Fresh Cut Lotus Root during Modified Atmosphere Packaging Storage
YU Jingfen;LING Jian’gang;CHEN Shuying;SHANG Haitao;KANG Mengli;Agricultural Process Institute;Ningbo Institute of Agricultural Sciences;

..............page:43-44+46

Effect of Different Glazing Technologies to the Glazing Quality of Food Package
LI Liping;SONG Shuhong;Department of Light Industry Engineering;He’nan Light Industry College;

..............page:45-46

The Food Value of Enoki Mushroom
WANG Zehua;Shuozhou Vocational Technical College;

..............page:47-48

Investigation and Analysis of the Qualily of Smoke-cured Bacon Produced in the West of Hu’nan
LUO Qingwen;ZHOU Hui;LIU Chengguo;LOU Aihua;ZHONG Yiru;College of Food Science and Engineering;Hu’nan Agricultural University;

..............page:49-52+56

The Research Status of Zizyphus jujube Variety Qualities and Drying Process
GENG Ran;LU Wei;WANG Mingkong;Cofco Womai Co.;Ltd.;

..............page:53-56

Research Progress on Candied Fruit Preservation Technology
YANG Chenlong;ZHANG Hui;CAI Chenggang;SHA Ruyi;LIU Xia;College of Biological and Environmental Engineering;Zhejiang Shuren University;School of Biological and Chemical Engineering;Zhejiang University of Science and Technology;College of Chemistry and Life Sciences;Zhejiang Normal University;

..............page:57-59

Biological Characteristics and Development Prospect of Antarctic Krill
LIU Li;Center of Technology;Dalian Fisheries Group Company;

..............page:60-61

Student Factors Affecting Bilingual Teaching and Corresponding Improving Measures
HUO Nairui;JIANG Junbing;HAO Lin;LIU Yan;JIA Liyan;YANG Lirong;College of Animal Science;Shanxi Agricultural University;Office of Teaching Affairs;Shanxi Agricultural University;College of Food Science and Engineering;Shanxi Agricultural University;

..............page:62-63+65

Ways of Improving the Innovative Capability of Undergraduates
LIU Liu;LIU Meihui;ZHANG Runguang;FU Xizhe;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:64-65

Teaching Reform of Graduation Thesis for the Higher Vocational Colleges in the New Period
ZHANG Xiaoyu;LI Jianxin;YAO Hong;YANG Lianzhi;CHENG Liying;College of Chemical and Food Engineer;Zhongzhou University;

..............page:66-68

The Course Teaching of Student Main Body’s Role Transitions:Taking Food Microbiology Technique Course as Examples
WAN Guofu;JIAO Yunpeng;School of Food and Nutrition Engineering;Jiangsu Food and Pharmaceutical Science College;

..............page:69-70+72

Preliminary Study of Food Talent Education Pattern in Ordinary Institutions of Higher Learning
XU Huiyan;Department of Xueqian Education Five·Department of Life Sciences and Technology;Shaanxi Xueqian Normal University;

..............page:71-72

Innovation and Practice of Teaching on Food Experiment Design and Statistics Analysis
LI Chao;College of Food Engineering;Xuzhou Institute of Technology;

..............page:73-74

The Exploration of Food Chemistry and the Experimental Teaching Reform
WANG Guoze;SHA Na;YOU Xinyong;FU Wenju;WANG Lei;School of Mathematical Physics and Biology Engineering;Inner Mongolia University of Science and Technology;

..............page:75-76+78

Application of Wechat on the Teaching of Food Technology Experiment
HAN Bing;HAN Xue;LI Cili;ZHANG Gensheng;DONG Jisheng;College of Food Engineering;Harbin University of Commerce;

..............page:77-78

Application of Problem Based Learning in Food Material Teaching
ZHANG Lei;LIU Hongdong;College of Life Sciences;Chongqing Normal University;Research of Institute for New Materials Technology;Chongqing University of Arts and Sciences;

..............page:79-80+82

Four Level Teaching Method of Training in the Curriculum
FANG Aili;ZHOU Yanli;LIU Guanghui;Luohe Vocational College of Food;

..............page:81-82

Thinking of Vocational Training Room Construction & Management of Higher Vocational Colleges
SHI Wentian;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Department Center for Food Processing;

..............page:83-84+86

Optimization of Course Knowledge System and Practice for Food Immunology
XU Chengjian;ZHENG Xiaoji;LU Shiling;WANG Qingling;LI Yingbiao;ZHU Lili;School of Food Sciences;Shihezi University;

..............page:85-86

Application of Fragmentized Micro-resource in Dairy Production Technology Course Teaching
LI Xiteng;SHAO Hu;School of Food and Nutritional Engineering;Jiangsu Food & Pharmaceutical Science College;

..............page:87-88