Application of Molecular Imprinted Polymer-based Sensor in Food Safety
WANG Shuo;ZHAO Yijie;LU Yang;Key Laboratory of Food Nutrition and Safety;Ministry of Education of China /School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;

..............page:1-5

Issues on Quality Safety and Development of Apricot and Its Processing Products
YUAN Kejun;NIU Qinglin;Shandong Institute of Pomology;

..............page:6-10+15

Issues on Quality Safety and Strategy of Apple and Its Processing Products
SHENG Jiping;WANG Jianjian;LENG Chuanzhu;School of Agricultural Economics and Rural Development;Renmin University of China;SDIC Zhonglu Fruit Juice Co.Ltd.;

..............page:11-15

Effect of Different p H on Activity and Conformation of Ana-r LOX
WANG Xiaoming;ZHU Xiaoyu;ZHANG Chong;L Fengxia;BIE Xiaomei;LU Zhaoxin;College of Food Science and Technology;Nanjing Agricultural University;

..............page:16-21

Enzymatic Synthesis of Sucrose-6-Acetate in Two-Phase Medium with Surfactant
QIAN Junqing;LI Shangqian;ZHONG Xiang;GUO Hui;School of Pharmaceutical Science;Zhejiang University of Technology;

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

Preparation and Properties of Immobilized Flavourzyme on Globular Cross-linked Chitosan
SHI Guangbo;MA Yanfang;ZHENG Minggang;SUN Zhongtao;College of Life Science;Shandong Agricultural University;Key Lab of Marine Bioactive Substance and Modern Analytical Technique of State Oceanic Administration;

..............page:27-32

Effect of Different Active Peptides on Emulsifying Properties of Sodium Caseinate and Proportion Optimization
MA Yongxuan;ZHANG Mingwei;WEI Zhencheng;ZHANG Yan;ZHANG Ruifen;DENG Yuanyuan;TANG Xiaojun;LIU Lei;TI Huihui;GUO Jinxin;Sericultural and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods;Ministry of Agriculture / Guangdong Key Laboratory of Agricultural Products Processing;

..............page:33-39

Development and Application of Phenol-sulfuric acid Method for Determination of Polysaccharides in Zanthoxylum Bungeanum Leaves
QI Sufen;ZHANG Huafeng;YAO Mei;CHENG Fang;WANG Zhengqi;CHEN Siyu;College of Food Engineering and Nutritional Science/Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry / National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China;Shaanxi Normal University;

..............page:40-46

Chinese Familiarity with Wine Aromas Characteristics
CAI Jianlin;PANG Jie;HU Kai;TAO Yongsheng;Yunnan Highland Wine Co.Ltd.;College of Enology;North West A&F University;

..............page:47-51

Influence of Three Kinds of Acetic Acid Bacteria on Quality of Rubus Coreanus Fruit Vinegar
ZHANG Hezhi;JIN Qing;JIN Tieyan;College of Agriculture;Yanbian University;

..............page:52-56+67

Applications and Prospects of Inulin in Sausage
LUO Denglin;WU Yanhui;XU Baocheng;College of Food and Bioengineering;Henan University of Science and Technology;

..............page:57-62

Nondestructive Inspect of Fruit Maturity with Hyperspectral Imaging Technology
YANG Kuncheng;SUN Mei;CHEN Xinghai;School of Computer and Information Engineering;Beijing Technology and Business University;Zolix Instruments Co.Ltd.;

..............page:63-67

Applications and Development Directions of Rapid Detection Techniques in Protection of Food Safety
ZHAO Lei;XIAO Xiao;LIU Guorong;SHANG Feng;WANG Xuan;WANG Chengtao;Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;

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

Current Status of Safety Assessment of New Substances for Food Contact Materials in China and Abroad
FAN Meijuan;WANG Hongbo;ZHAO Le;Zhengzhou Tobacco Research Institute of China National Tobacco Corporation;

..............page:74-78

shi pin ke xue ji shu xue bao zheng gao jian ze

..............page:79