Science and Technology of Food Industry 2013 Issue 18 Authoritative release

Determination of lutein disuccinate by APCI-MS and HPLC-DAD
XU Ai-qin;SONG Jiang-feng;LI Da-jing;LIU Chun-quan;Institute of Farm Product Processing Jiangsu Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;Engineering Research Center for Agricultural Products Processing;National Agricultural Science and Technology Innovation Center in East China;

..............page:57-60

Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method
JIN Ping;DING Hong-Liu;LI Pei;CHEN Yin;FU Chun-Lin;Suzhou Products Quality Supervision and Inspection Institute;School of Public Health;Medical College;Soochow University;

..............page:61-63+67

Determination of sesamol in tobacco essence and flavor using high-performance liquid chromatography
ZHANG Ying-pu;WU Qing-hui;MA Lin;Zhengzhou University of Light Industry;Technology Center of China Tobacco Fujian Industrial Co.;Ltd.;

..............page:64-67

Determination of fatty acids in marinated meat by gas chromatography-quadrupole mass spectrometry
WANG Zhen;LI Jun;GUO Xiao-guan;PANG Hong-yu;Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality;Supervision and Testing Center for Agricaltural Product Quality Ministry of Agriculture;Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality;Supervision and Testing Center for Agricaltural Product Quality Ministry of Agriculture;

..............page:68-71

Determination of Aflatoxin B₁ in vegetable oil by LC-MS/MS
GAN Yong-qiang;Guangxi Institute of Food and Drug Control;

..............page:72-74

Study on determination of reducing sugar from Haw Flakes with DNS colorimetry method
LI Huan;LU Jia-ping;WANG Deng-jin;Jiangnan University;The key Laboratory of Food Packaging Technology and Safety of China National Packaging Corporation;

..............page:75-77

A new method on determination of the total sugar content in edible fungi
YUAN Shi-lin;SHANG Yu;QIU Yang;College of Light Industry and Food Sciences;South China University of Technology;Dongguan Entry-exit Inspection and Quarantine Bureau of the PRC;

..............page:78-79+164

Category distinction of different surimis by electronic nose,electronic tongue and sensory evaluation
WU Hao;LIU Yuan;GU Sai-qi;FU Na;CHEN Wei-hua;WANG Xi-chang;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Shanghai Ocean University;

..............page:80-82+338

Effect of pH on the color and UV-Vis absorption spectra of purple sweet potato pigment
BO Ya-li;WANG Xiao-ying;CHEN You-jun;Research & Development Department China Foods Limited of COFCO;Department of Food Science and Engineering Shanghai Institute of Technology;

..............page:83-86

Electronic nose analysis about odour change of thermal-reaction shrimp flavorings prepared at different reaction conditions
DONG Zhi-jian;LI Dong-mei;XU Yong-xia;LI Jian-rong;XIE Jing;CHEN Hua-jian;Research Institute of Food Science Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Food Safety Key Lab of Liaoning Province. Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;College of Food Science and Technology;Shanghai Ocean University;Zhanjiang Guolian Aquatic Products Co.;Ltd.;

..............page:86-89

Study on mechanism and inhibiting method of darkening in whole-wheat fresh noodle
NIU Meng;YU Qi;XING Xin-gan;WANG Li;CHEN Zheng-xing;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;

..............page:90-94

Change in texture and color of bamboo shoots with different pickling conditions
WANG Li-sha;TAN Yan-wen;CHEN Guang-jing;ZHANG Yi;SONG Jia-xin;WU Jing-jing;XIA Ji;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg Ministry of Agriculture;

..............page:94-98

Study on antioxidant effect of polysaccharide from Citrus reticulata ‘Chachi’ Peel
ZHANG Xiao-ying;ZHOU Lin;HUANG Qing-hua;YOU Ming-xia;ZHOU Zi-xiong;YUAN Han-qi;Guangdong Pharmaceutical University;Guangdong By-Health Biotechnology Co.;Ltd.;

..............page:99-101+105

Antioxidation of extracts from Parthenocissus himalayana with different solvents to edible oil
WANG Shuang-ming;School of Life Science and Engineering;Southwest University of Science and Technology;

..............page:102-105

Study on the comparative with rabbit meat quality of two breeds
LIU Ya-na;HE Zhi-fei;LI Hong-jun;YANG Chen-dou;YAN Ying-kai;College of Food Science;Southwest University;Kangda Foodstuffs Co.;Ltd.;

..............page:106-109

Study on soy protein/polyvinyl alcohol composite films modified by nano-SiO₂
YIN Guo-ping;CHEN Zhi-zhou;LIU Bing;College of Food Science and Technology;Agriculture University of Heibei;Engineering Research Center for Agriculture Products of Hebei Province;

..............page:110-113+118

Purification and hemagglutinating activity test of the lectin isolated from mycelium of Lyophyllum decastes from Qilian mountain
YANG Qiu-hui-zi;CHEN Yu-tai;ZHANG Zhi-kuan;WEI Sheng-long;DONG Ming-sheng;College of Food Science and Technology;Nanjing Agricultural University;College of Agriculture and Bio Technology;Hexi University;

..............page:114-118

Performance and experiment research of high-voltage pulsed electric field co-axial and co-field sterilization treatment chamber
HU Da-hua;PING Xue-liang;JIN Wei;WU Li;ZHAO Wei;School of Mechanical Engineering;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:119-122+126

Comparative analysis of intramuscular fatty acid composition of different hind leg meat
WANG Yi;HE Zhi-fei;CHEN Hong-xia;ZHU Hui-min;GAN Yi;LI Hong-jun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;

..............page:123-126

Research of intermittent microwave drying properties and kinetic model of ginkgo fruit
ZHANG Li-hua;LIU Bo;LIU Tao-tao;LI Guang-hui;College of Information and Engineering Technology;Sichuan Agricultural University;

..............page:127-131

Study on the antibacterial action of bitter melon
ZHANG Ya-jing;WEN Liang-juan;WANG Jiao;LIN Lin;College of Light Industry and Food Engineering;Guangxi University;

..............page:132-136

Wine quality evaluation research based on the physical and chemical indicators
MA Jian;YUAN Jian-hua;Electric & New Energy Faculty;China Tree Gorges University;

..............page:137-140+143

Antimicrobial activities of Chinese Gallotannins against the common food spoilage and foodborne pathogens
ZHANG Ya-li;LI Jian-ke;LIU Liu;HUANG Rui-rui;FU Xi-zhe;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:141-143

Study on lycopene content change of tomato seed oil during refining
LUO Jia-xing;CHEN Sheng-rong;ZHANG Bin;BAI Xue;ZHAO Qiang;Sino-German Food Engineering Center of Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:144-146+151

Thermal degradation kinetics of lutein in oils during heating
PANG Hui-li;LI Da-jing;LIU Chun-quan;Department of Science and Engineering;College of Forestry;Northeast Forestry University;Institute of Farm Product Processing Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing;National Agricultural Science and Technology Innovation Center in East China;Engineering Research Center for Agricultural Products Processing;National Agricultural Science and Technology Innovation Center in East China;

..............page:147-151

Degradation of chitosan by high voltage pulsed discharge plasma
MA Feng-ming;WANG Zhen-yu;School of Food Science and Engineering Harbin Institute of Technology;College of Forestry;Northeast Forestry University;

..............page:152-154+158

Study on the change of aroma compounds in hops with different drying methods
XIA Na;REYANGGU·Abula;MUNIRE·Abudukelim;Department of Chemistry Kashi Teacher Colloge;

..............page:155-158

Optimization of enzymatic preparation xylooligosaccharides from wheat bran by response surface methodology
RAN Yu-mei;CHAO Zheng;PAN Zhi;YANG Xia;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;

..............page:159-164

Screening,identification and research on enzyme production of the chitosanase producing marine bacteria Renibacterium sp. QD1
XING Pei-chuan;LIU Dan;YU Wen-gong;LU Xin-zhi;Key Laboratory of Marine Drugs;Chinese Ministry of Education;School of Medicine and Pharmacy;Ocean University of China;

..............page:165-168+173

Metabolites research of Lactobacillus paracasei with gas chromatography-mass spectrometry
LI Xiao-xue;TIAN Xi-wei;WANG Yong-hong;CHU Ju;ZHANG Si-liang;LIU Yu-wei;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;

..............page:169-173

Identification of Lactobacillus pentosus and its D-lactic acid fermentation
ZHOU Jin-song;LIU Dong-mei;CAO Yan-hua;ZHANG Xin-yue;College of Light Industry and Food Science;South China University of Technology;

..............page:174-177

Effect of inorganic nitrogen sources on the metabolic process of vitamin B₁₂ producing by Pseudomonas denitrificans
PENG Wei-fu;CHEN Wei;ZHOU Jia;CHENG Xin;LI Kun-tai;College of Biological Science and Engineering;Jiangxi Agriculture University;

..............page:178-181

Optimization of the condition of cross-linking kuruts casein micelles by a transglutaminase
SHI Ying;YANG Min;LIANG Qi;WEN Peng-cheng;ZHANG Wei-bing;ZHANG Yan;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Lab of Gansu;College of Science;Gansu Agricultural University;

..............page:182-186+191

Research of removal of soybean peptide bitter by enzymolysis fermented by mixed mucedine
LI Yang;JIANG Lian-zhou;LIU Hai-ying;QI Bao-kun;ZHANG Yu-zu;College of Food Science;Northeast Agricultural University;

..............page:187-191

Optimization of liquid culture of Hericium erinaceum in medium with extract of rice bran
LIU Wei-min;GUO Tian-long;SHEN Guo-dong;DAI Zheng-zheng;ZHAO Jie-wen;YANG Xiao-ming;School of Food and Biological Engineering;Jiangsu University;Nanjing Gaoyuan Environmental Engineering Co.;Ltd.;

..............page:192-196

Study on the preparation process of instant tea
GENG Li-jing;ZHOU Wei;GUO Xue;WANG Mei-ling;Liaoning Medical University Food Science and Processing;

..............page:196-201+205

Study on the control of enzymatic browning in Capsicum chinense
ZONG Hong;ZHUGE Bin;FANG Hui-ying;SUN Jin;GONG Xing-hui;FENG Qian;LOU Xiao-xiao;ZHUGE Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Research Centre of Industrial Microbiology;Jiangnan University;Zhejiang Zhengwei Food Co.;Ltd.;Research Center of Seasoning Food Processing of Zhejiang;

..............page:202-205

Study on the immobilization of superoxide dismutase with magnetic Fe₃O₄/CS microparticles
CHEN Da-yong;QIAN Li-wu;SHENG Min-gang;Department of Material and Chemical Engineering;Chizhou University;Provincial Demonstration Center of Chemical Materials and Engineering;Chizhou University;

..............page:206-210

Promotion of bovine lactoferrcin on early apoptosis of Jurkat cells by flow cytometric analyses
HAN Zhao-lian;LI Meng;LIU Ning;XU Xiao-xi;Dairy Science Key Lab of the Ministry of Education of China Food Science College of Northeast Agricultural University;The National Dairy Engineering Research Center;

..............page:210-212+216

Selecting identification of bacteria from the fermented sausage
ZHENG Qian-wei;JIAO Xue-qin;SHU Ying;SHI Jian;LI Zhi-hui;GUO Xin;College of Food Science and Technology;Agricultural University of Hebei;College of Life Sciences;Agricultural University of Hebei;

..............page:213-216

Effects of cultural conditions on the growth of Clostridium butyricum
LI Yan;LI Tuo-ping;SUN Yong-yong;Department of Life Science;Liaoning University;Department of Food Science;Liaoning University;Jiangsu Yuanshan Biotechnology Co.;Ltd.;

..............page:217-221

Preparation and characterization of artificial antigen for phthalate acid ester plasticizers
YI Li-hua;YANG Yi-chao;SUN Yuan-ming;LEI Hong-tao;LIU Chun-hong;SHEN Yu-dong;College of Food Science South China Agricultural University Key Laboratory of Food Quality and Safety of Guangdong Province;

..............page:221-224+228

Mutation breeding of the steviol glycosides biotransformation strain
MIN Di;WANG Yu;TANG Qi-kun;PANG Fu-hua;WAN Tian;HU Tong-hua;LIU Lu-lu;School of Resources and Environmental Engineering;Anhui University;Industry Technology Research and Development Center for Chinese Medicinal Materials of Anhui Province;

..............page:225-228

Study on the optimization of ethanol extraction of total flavonoids and alkaloids from lotus leaf using response surface methodology
HUO Dan-qun;FENG Dan;ZENG Na;DAI Yu;ZHOU Rong-ling;HOU Chang-jun;College of Bioengineering;Chongqing University;National Engineering Research Center of Solid-State Brewing Luzhou Laojiao Group Co.;Ltd.;

..............page:229-234+238

Optimizing extraction conditions of anti-Vibrio alginolyticu substances from Anji white tea by response surface methodology
LV Na;SHI Ya-li;ZHANG Hong-xi;YIN Xiao-ping;ZHANG Mao-lan;ZHANG Jie;College of Biological and Environmental Sciences;Zhejiang Wanli University;College of Food Science and Engineering;Jilin Agricultural University;

..............page:235-238

Study on preparation and activity of the selenium-enriched corn peptides facilitating alcohol metabolism
WANG Zhen-zhen;HE Hui;WANG Chi;HOU Tao;ZHANG Yan;YAO Yu-xiang;ZHAO Ning-ning;Key Laboratory of Environment Correlative Dietology;College of Food Science and Technology;Huazhong Agricultural University;

..............page:239-242+248

Study on preparation technology of polypeptide chelated calcium from eggshell power and beer yeast
XIE Lan-hua;DU Bing;YE Meng-qing;CUI Jing;ZHANG Xiang-sheng;HUANG Hai-zhi;College of Food;South China Agricultural University;Henan Dayong Industrial Co.;Ltd.;

..............page:243-248

Study on optimization of microwave-assisted ethanol technology of yellow pigments from Leucosceptrum canum Smith by the response surface method
GE Jing;ZHANG Guang-wen;YANG Ting-ting;OU Shi-yi;Department of Food Science and Engineering;Jinan University;

..............page:249-252+261

Study on extraction and detection of folic acid in millet
SHAO Li-hua;WANG Li;BAI Wen-wen;LIU Ya-juan;Life Science College of Shanxi Normal University;

..............page:253-256+261

Optimization of extraction technology of proanthocyanidins from the larch bark by supercritical CO₂ assisted and the ultrasonic enhanced
JIANG Gui-quan;FANG Gui-zhen;ZHANG Zhuo-rui;SHI Zhen-xin;LI Jia-lei;Wood Material Science and Engineering Key Laboratory of Jilin;Beihua University;Key Laboratory of Bio-based Material Science and Technology;Northeast Forestry University Ministry of Education;Food Processing Institute Heilongjiang;Academy of Agricultural Sciences;

..............page:257-261

Study on regeneration technology of CT-101 macroporous adsorption resin
LIU Hai-yan;MA Yu-long;KONG Xiang-ming;MA Ji-yin;WANG He;College of Chemistry & Chemical Engineering;Ningxia University;State Key Laboratory Cultivation Base of Energy Sources and Chemical Engineering;Ningxia University;Ningxia EPPEN Bio-technology Co.;Ltd.;

..............page:262-265

Effect of adding ways of soybean protein isolate on the vegetarian burger’s quality
ZHAO Zhi-wei;ZENG Mao-mao;HE Zhi-yong;QIN Fang;CHEN Jie;LIN Yu-hui;State Key Laboratory of Food Science and Technology;Jiangnan University;Shantou Tianyue Light Technology Co.;Ltd.;

..............page:266-268+274

Study on response surface methodology for hot water extraction of polysaccharide from Dictyophora
ZHANG Wei-gang;FAN Qiao-ning;JIA Lin-fei;PENG Jing;CHENG Yu-jiang;WANG Bei-bei;DUAN Yu-feng;Shaanxi Normal University College of Food Engineering and Nutritional Sciences;

..............page:269-274

Study on optimization of extraction technique of the insoluble dietary fiber from dried osmund using response surface methodology
YANG Hua;WENG Mei-jun;ZHANG Hui-en;Faculty of Biological and Environmental Science;Zhejiang Wanli University;Ningbo Key Laboratory of Agricultural Products Processing Technology;

..............page:275-279

Optimization of purification technique of anthocyanin from Lonicera Edulis via response surface methodology(RSM)
LIU Jing-hua;WANG Zhen-yu;DENG Xin-rui;School of Forestry;Northeast Forestry University;School of Food Science and Engineering Harbin Institute of Technology;

..............page:280-283

Medium optimization of GABA production by response surface analysis
ZHANG Li-fang;ZHAI Wei-wei;Jiangsu Food Sciences College;

..............page:284-287

Preparation of low viscosity dietary fiber from xanthan gum with ultrasonic wave technology
LI Miao-miao;WANG Shou-quan;CHEN Jian;SHI Yan-chang;ZHAO Xing-chun;DU Jin-suo;ZHU Yong-zhen;Technology Center of Deosen Biochemical Corporation Ltd.;Key Laboratory of Shandong Food Fermentation Engineering;

..............page:288-290

Study on preparation of effervescent tablets contained barley and black tea
WANG Su-mei;LIANG Jin;ZHANG Liang;CAI Hui-mei;College of Tea and Food Science and Technology;Anhui Agriculture University;

..............page:291-293+297

Effects of anthocyanin composition in wine grape skins by different ultrasonic extraction conditions
LI Shuang-shi;LI Bo;ZHANG Hu-cheng;WANG Xiao-jie;SU Ning;College of Bioengineering Beijing Polytechnic;COFCO Huaxia Great Wall Wine Co.;Ltd.;

..............page:294-297

Study on the change of numb-taste components in zanthoxylum-oil-containing spices
TIAN Wei-huan;HU Yong-shuai;LEI Rui-ping;Zhengzhou Xomolon Food Flavor Co.;Ltd.;

..............page:298-300+305

Study on enrichment of selenium in wheat seeds and the antioxidant activity
ZHAO Ping;LIU Xiao-xiao;WANG Ya;SONG Jia;School of Life Science and Engineering;Lanzhou University of Technology;

..............page:301-305

Properties of carrageenan compound gels and application in green tea drinking jelly
HOU Fang-li;XU Jin-rui;ZHANG Ming-wei;HE Yu-fen;HU Yong;GONG Yu-shi;Department of Food Science;Guangdong Pharmaceutical University;Key Laboratory of Functional Food Research Ministry of Agriculture;Guangdong Academy of Agricultural Sciences;

..............page:306-310

Study on the fresh-keeping effects of calcium propionate(from Oyster shells) on Tilapia meat
MIAO Jian-yin;ZENG Xiang-zhen;CHEN Yan-hui;LI Chao-zhu;CHEN Mei-hua;GAN Xiong;CAO Yong;College of Food Science;South China Agricultural University;Ocean College;Qinzhou University;

..............page:311-313+317

Effect of cold seawater pretreatment of Chilean jack mackerel (Trachurusmurphyi) on the fish quality during refrigerated storage
HUANG Rui-ji;LV Fei;DING Yu-ting;LIU Lin;YOU Guo-ting;College of Biological and Environmental Engineering;Zhejiang University of Technology;Wenzhou Hengyuan Aquatic Products Co.;Ltd.;

..............page:314-317

Physical and chemical quality variation of the Sichuan-style bacon during shelf life
HE Zhi-fei;XUE Shan;LI Hong-jun;LI Yan-li;College of Food Science;Southwest University;Chongqing Special of Food Programme Technology Research Center;

..............page:318-321

Study on the storage quality of different type and pulp thickness pepper fruit
LI Juan-juan;ZHANG Zhu-qing;CHEN Wen-chao;ZOU Xue-xiao;Longping Branch of Graduate School;Central South University;Institute of Vegetables;

..............page:322-326

Effect of atmosphere packaging combined with ice-temperature on quality of raspberry
BAI Li-juan;LU Xiao-xiang;LI Jiang-kuo;CHEN Shao-hui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;

..............page:327-330+335

Study on bacterial phase variation of Squilla during low-temperature storage
LI Lei-lei;REN Yi-ran;WANG Su-ying;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:331-335

Study on antioxidant effect of rice peptide on D-galactose-induced aging mice
DAI Lian-ling;CHEN Yu-yun;HU Ting-ting;LIU Ping;LI Bo;WANG Fang;Sichuan University of Science & Engineering Chemical and Pharmaceutical Engineering;

..............page:336-338

Analysis of bovine liver meat quality and nutrition quality from different crossbred cattle
JIANG Fu-qiang;HAN Ling;CHEN Cheng;ZUO Xiu-feng;HAN Guang-xing;CAO Hui;ZHU Yue-ming;YU Qun-li;College of Food Science and Technology;Gansu Agricultural University;Shandong Lorain Food Company;Shanxi Kingbull Animal Husbandry Co.;Ltd.;Zhangye Wanhe Livestock Industry Science and Technology Development Co.;Ltd.;

..............page:339-342

Determination and analysis of nutritional components in Catathelasma ventricosum
ZHANG Xiao-shuang;CHEN Jian;College of Light Industry and Food Sciences;South China University of Technology;

..............page:343-346+350

Study on chemical compositions of dried head and shell of Antarctic krill
SONG Xiang;WANG Xi-chang;LIU Yuan;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Shanghai Ocean University;

..............page:347-350

Effects of the different particle size cellulose obtained from sweet potato residue on intestine health in ovariectomized rats
GUI Yu;TANG Yan;ZHANG Duan-li;LIU Xiong;CHEN Hou-rong;College of Food Science;Southwest University;

..............page:351-355

Research progress in digestion models of food component in vitro
ZHANG Yan-fang;DONG Ping;LIANG Xing-guo;College of Food Science and Engineering;Ocean University of China;

..............page:356-361

The application of odor fingerprint analysis technologies in food quality and safety detection
ZHANG Yu-hua;MENG Yi;JIANG Pei-hong;ZHANG Ying-long;ZHANG Yong-mei;Shandong Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;

..............page:362-365

Physiology function of gastrointestinal effects of β-glucan
ZHOU Meng-yi;GAO Yan-dong;ZHANG Jian-fa;Center for Molecular Metabolism;Nanjing University of Science & Technology;State Key Laboratary of Coordination Chemistry;Nanjing University;

..............page:366-369+374

Research progress in effects of high pressure processing on prepared meat products’ quality
YANG Hui-juan;ZOU Yu-feng;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;

..............page:370-374

Research progress in inulin extraction and fructose production in Jerusalem artichoke
KONG Tao;WU Xiang-yun;College of Science;Liaoning Technical University;College of Environmental Science and Engineering;Liaoning Technical University;

..............page:375-378+382

Research progress in extraction and purification of marine lecithin
YE Bin-qing;WANG Xi-chang;TAO Ning-ping;College of Food Science and Technology;Shanghai Ocean University;

..............page:379-382

Study on the synthesis and current situation of Vitamin E esters derivatives
LIU Ya-nan;LIU Ning;LIU Tao;LI Jian;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;

..............page:383-386+390

Research progress in detection methods of fluorescent whitening agents in food packaging
PANG Yue-hong;GONG Zong-ai;ZHANG Ming-ru;SHEN Xiao-fang;School of Food Science and Technology;Jiangnan University;

..............page:387-390

Research progress in the modification of chitosan coating preserevative
JIANG Yan;LIU Jia-qi;BAO Hui-juan;ZHANG Hai-yue;College of Chemical and Life Science;Changchun University of Technology;

..............page:391-393+398

Research progress in biological activity ingredients of papaya
WANG Xiu-yi;HU Chang-ying;YU Bing;LI Han-wei;QIU Chao-feng;Department of Food Science and Engineering;Jinan University;

..............page:394-398

Research progress in oligosaccharide sports drinks to promote physical fitness of endurance event group of fatigue and recovery
LIN Ji-qiang;Suzhou Polytechnic Institute of Agriculture;

..............page:399-400

nai fen jin yao dian geng xu ba hao nai yuan zhi liang guan

..............page:400