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Science and Technology of Food Industry
1002-0306
2013 Issue 20
Authoritative release
..............page:14
Food tracking
..............page:15
Overseas aspect
..............page:16
xiu xian shi pin he yi rong ru zhu liu she hui ?
wang yun qi ;
..............page:22-24
zhong guo cha ye fu xing , bi xu da ying du zhan
xie fu liang ;
..............page:26-27
shi pin da dan pin shi dai ye jie sheng yin
zhou chun yan ;
..............page:28+30
an zuo ji tuan : pin pai jian she de bang yang
su zhi hong ;
..............page:38-39
Compositor
..............page:44-45
News & Trends
..............page:46-48
Multi-factor sensitivity analysis of safety level of dairy products quality
BAI Bao-guang;GUO Wen-bo;ZHANG Jia;School of Management;Inner Mongol University of Technology;
..............page:49-52
Determination of L-citrulline in watermelon by high performance liquid chromatography with PITC precolumn derivation
LI Zhi-jian;LI Gao-yang;ZHANG Qun;LIU Wei;Hunan Agricultural Product Processing Institute;Hunan Food Test And Analysis Center;
..............page:53-55+59
Determination of propolis nutritive elements in honey by MWD-ICP-AES
CHEN Wen;WANG Xiang-jun;ZHAO Yang;SHAO Dong-xu;WANG Yu-jie;LIN Fang-song;WEN Guang-lie;Technical College;Qiongzhou University;Biological Science and Technology College;Qiongzhou University;Environmental Protection Monitoring Center in Xinxiang;
..............page:56-59
Determination of glyceryl linoleate in malt and rice for brewing by gas chromatography-tandem mass spectrometer with simultaneous transesterification and solid-phase micro-extraction
YANG Li-zhang;FAN Wei;HAO Jun-guang;LU Jian;CHEN Hua-lei;YAN Peng;DONG Jian-jun;YIN Hua;YU Jun-hong;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Bee;Technical Center of Tsingtao Brewery Co.;Ltd.;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;
..............page:60-64
Determination of total polyphenol from walnut kernel pellicle and the effect of walnut kernel pellicle on walnut storage quality
ZHANG Tian-cai;CHEN Chao-yin;ZHAO Sheng-lan;ZHANG Chun-mei;WU Wan-xing;Kunming University of Science and Technology;Yunnan College of Traditional Chinese Medicine;
..............page:65-69+74
Simultaneous determination of nine preservatives in fruits and vegetables by high performance liquid chromatography with programmed wavelength UV detection
XIANG Lu;ZHOU Qi-ming;WAGN Ya;XIA Shuang;XI Cun-xian;TANG Bo-bin;WANG Jun-su;WANG Guo-min;ZHANG Lei;MU Zhao-de;College of Pharmacy;Chongqing Medical University;Chongqing Entry-Exit Inspection and Quarantine Bureau;Chongqing Engineering Technology Research Center of Import and Export Food Safety;
..............page:70-74
Determination of raw juice content in apple juice beverage using near-infrared spectrum
GU Ru-xiang;ZHAO Wu-qi;SHI Ke-xin;NIU Peng-fei;Food Engineering and Nutrition Science College;Shaanxi Normal University;
..............page:75-77
Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method
CHEN Yan;SUN Xiao-hong;SUN Guo-wei;REN Shuo;ZHAO Yong;Vivian C H Wu;PAN Ying-jie;College of Food Science & Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation;Shanghai Entry-Exit Inspection and Quarantine Bureau;Department of Food Science and Human Nutrition;the University of Maine. 5735HitchnerHall;
..............page:78-81
Identification and analysis of volatile compounds in steamed Coilia ectenes meat
WU Wei;TAO Ning-ping;GU Sai-qi;MAO Jian-zhen;SHEN Si-yun;ZHENG Jin-yuan;College of Food Science and Technology;Shanghai Ocean University;
..............page:82-86
Qualitative identification of illegal cooking oil using near infrared spectroscopy
LI Yi-guang;SHAN Yang;LI Gao-yang;ZHANG Ju-hua;Graduate School of Central South University;Long Ping Branch;Hunan Academy of Agricultural Sciences;Hunan Agricultural Product Processing Institute;Hunan Food Test and Analysis Center;
..............page:87-90
Establishment of a new determination method of tannin in sorghum grain based on ternary complex reaction
ZHOU Rong-ling;ZHOU Jun;LIU Shi-long;ZHANG Su-yi;HOU Chang-jun;HUO Dan-qun;College of Bioengineering;Chongqing University;National Engineering Research Center of Solid-State Brewing;Luzhou Laojiao Group Co.;Ltd.;
..............page:91-94+98
Design and synthesis of immunoconjugates and development of an indirect ELISA for rapid detection of bisphenol A in purified water
XIE Gui-mian;YANG Pei-xin;ZHENG Yan-dan;ZHENG Rui-dong;ZHENG Gang-yong;WANG Zhen-yuan;Jieyang Vocational and Technical College;
..............page:95-98
Study on degradation and antioxidant activities of sphingan Ss
LI Xiao-yan;HUANG Hai-dong;LI Jun;Department of Food Science;Tianjin Agricultural University;Department of Agronomy;Tianjin Agricultural University;
..............page:99-101+106
Effect of ultra-high pressure treatment on quality of Scophthalmus maximus
LIU Jian-xia;LI Ting-ting;MI Na;SANG Min;SONG Shuai-ting;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;
..............page:102-106
Effect of the proportion of anhydrous milk fat and cocoa butter substitute BL-41 on the stability of whipping cream
XU Ju-cai;LONG Zhao;ZHAO Mou-ming;ZHAO Qiang-zhong;College of Light Industry and Food Science;South China University of Technology;
..............page:107-110+114
Study on the activity changes of acetylcholinesterase in different age stages of chicken serum
HU Xiao-qian;SONG Wei;HU Chao;HUANG Song;College of Life and Environment Sciences;Huangshan University;
..............page:111-114
Evaluation of rice deterioration by RVA and electronic nose
GUO Yu-bao;WEI Ying-ying;TU Kang;Department of Biochemical Engineering;Anhui Polytechnic University;College of Food Science and Technology;Nanjing Agricultural University;
..............page:115-118+121
Synthesis and antioxidant activity of chitooligosaccharide-Fe complex
GUO Fang-ning;LI Chun-chao;JIN Li-ming;FU Yu-ting;HU Wen-zhong;TIAN Mi-xia;College of Life Science;Dalian Nationalities University;
..............page:119-121
Effect of extrusion on fermentation of corn flour
ZHANG Qi;FENG Yan-bo;ZHANG Cheng;LIU Shui-lin;MA Yong;College of Chemistry;Chemical Engineering and Food Safety of Bohai University;Food Science Research Institute;
..............page:122-124+134
Study on stability of exogenous genes in transgenic rice with Bar and Bt gene during food processing
QIU Liang-yan;LIU Mei;XIAO Hong-mei;Institute of Wuhu Food and Drug Supervision;College of Food Science and Technology;Nanjing Agricultural University;
..............page:125-129+134
Comparative analysis of antioxidant activity between the fruits and leaves of Piper Nigrum L.
ZHANG Shui-ping;GU Feng-lin;WU Gui-ping;FANG Yi-ming;HE Shu-zhen;WANG Qing-huang;Collcge of Food Science and Technology;Huazhong Agricultural University;Spice and Beberage Research Institute;CATAS;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;National Center of Important Tropical Crops Engineering and Technology Research;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;
..............page:130-134
Effect of sucrose on stability of purple sweet potato anthocyanins in model soft drink system
LI Jing;SONG Hui-ge;CHEN Fang;ZHAO Guo-hua;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Product Processing;
..............page:135-140
Study on fatty acids composition and fat oxidation of Ira rabbit 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:140-143
Effect of konjac glucomannan on gel properties of duck salt-soluble meat protein
WANG Wei;WANG Meng-fei;YAO Yao;JIANG Fa-tang;XIAO Man;NI Xue-wen;School of Food and Pharmaceutical Engineering;Faculty of Light Industry;Hubei University of Technology;
..............page:144-148
Study on heat-moisture treatment on preparation and properties of pea resistant starch
LEI Jun-hua;ZHENG Lin;WU Jun-chao;GAO Qun-yu;College of Light Industry and Food Science;South China University of Technology;Foshan Polytechnic College;
..............page:149-152
Study on the application of by-pass adjustment to the margarine production system
NI Jin;GU Jin-hong;TAN Jia-yu;SHEN Jian;Fishery Machinery and Instrument Research Institute;Chinese Academy of Fishery Sciences;
..............page:153-155+162
Analysis of Zijuan tea aroma components of fully automatic HS-SPME
JIANG Dong-hua;LV Shi-dong;CHEN Bao;LUO Fa-mei;ZHANG Huai-zhi;MENG Qing-xiong;Pu’er Comprehensive Technical Testing Center;National Pu’er Tea Quality Supervision and inspection Center;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:156-162
Study on preparation of oat peptides and its antioxidant activity and inhibition to α-amylase
PANG Xiao-yi;WANG Jing;ZHANG Hui-juan;LIU Ying-li;LI Jia-nan;JIANG Guo-qing;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
..............page:163-168
Study on the bacteriostatic effect of multiple antimicrobials on Pseudomonas spp
JIN Chun-qiu;CHI Hai;YANG Xian-shi;LI Xue-ying;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:169-172+184
Effect of production techniques on nutrient content in Lin’an pecans
PENG Qi;BIAN Wei;WANG Jia-li;WU Jian;GE Le-yong;WANG Fang;ZHENG Yun-feng;LI Bo-bin;National Center for Quality Supervision and Testing of Yellow Rice Wine;
..............page:173-175+189
Comparative study on properties of the microencapsule of perilla oil entrapped with different microencapsulation methods
CHEN Lin;LI Rong;JIANG Zi-tao;TAN Jin;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:176-180+234
Study on effect of oyster shell powder on the pickle fermentation
CHEN Wen-tao;XIANG Lei-wen;HUANG Xiao-zhen;CHEN Shao-jun;College of Food Science;Fujian Agriculture and Forestry University;Institute of Food and Fermentation Industries;Fuqing Branch of Fujian Normal University;
..............page:181-184
Study on probiotic and immunological properties of Lactobacillus helveticus and Lactobacillus acidophilus
WANG Ting-ting;FAN Wen-guang;BAI Xue;LI Dan-feng;HUO Gui-cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:185-189
Study on application of Monascus purpureus went starter cultures producing Pu-erh tea containing lovastatin
XUE Zhi-qiang;LI Ya-li;FU Jing;HEI Li-sheng;ZHOU Hong-jie;Pu-erh Tea College;Yunnan Agricultural University;The Agriculture Bureau in RuiLi;Horticultural workstation of Dali State;
..............page:190-193
Optimization of enzymatic hydrolysis of goose bone protein for production of antioxidant peptides
LI Jiao-jiao;LI Cheng;FU Gang;YANG Yong;SU Zhao;HE Li;HU Bin;College of Food;Sichuan Agricultural University;
..............page:194-198
Screening and gene cloning of ferulic acid esterase by Lactobacillus strains
LU Ying-xin;ZHANG Ning;OU Shi-yi;WU Xi-yang;Department of Food Science and Engineering;Jinan University;
..............page:199-203
Study on optimization of enzymatic hydrolysis process parameters by response surface methodology in preparing banana juice with liquid compound enzyme
FAN Zhi-yong;SUN Liang;ZHU Rui-qian;CHEN Pei;XU Qing-yan;WANG Jian-zhong;ZHANG Cong-cong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;
..............page:203-207
Study on purification and characterization of 5’-phosphodiesterase from Aspergillus fumigatus
PANG Zong-wen;LIU Yang;YANG Shun;FANG Guo-hui;FENG Mao;XU Yong;College of Life Science and Technology;Guangxi University;Guangxi Microbzyme Biotechnology Co.;Ltd.;
..............page:208-211+215
Identification and screenging of bacteriocin-producing lactic acid bacteria
HU Yi-min;LIN Zhong-yi;MA Jing;JIANG Chen;LIU Yin-hong;ZHOU Hui;College of Food Science and Technology;Hunan Agricultral University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;
..............page:212-215
Selection and characteristics of the Streptococcus thermophilus spontaneous mutant strain of bacteriophage-resistant
JU Shi-ying;ZHAO Xin;WANG Xue-qin;ZHAO Ting-ting;HUO Gui-cheng;Key Lab of Dairy Science;Ministry of Education;Northeast Agricultural University;Northeast Agricultural University;
..............page:216-220
Screening of lipase producing strains and studying on enzymatic properties of lipase
ZHONG Gui-fang;YUAN Hai-xiao;SHI Wen-ting;WEI Dong-zhi;YANG Xue-peng;Food and Bioengineering College;Zhengzhou University of Light Industry;
..............page:221-224+240
Optimization of static fermentation for cordycepin production by Cordyceps militaris
TANG Jia-peng;LIU Yi-ting;Department of Biochemistry and Pharmacy;Institute of Nautical Medicine;Nantong University;
..............page:225-229+245
Optimization of papain tenderization condition of yak meat by response surface method
ZHU Xiu-juan;YU Qun-li;LI Ru-ren;HAN Ling;YANG Meng-meng;CHEN Cheng;GUO Zhao-bin;College of Food Science and Technology;Gansu Agricultural University;
..............page:230-234
Optimization of preparation process for fish scale collagen peptide calcium chelates
LIU Yong;LI Xia-xin;LIU Ling;ZHAO Jian-fen;School of Chemical and Engineering;Zhaoqing University;
..............page:235-240
Development of on low cholesterol milk
MIAO Jun-li;YU Peng;XIAO Yang;REN Lu;CAI Tao;WANG Hui;State Key Laboratory of Dairy Biotechnology;Technology Center Bright Dairy & Food Co.;Ltd.;
..............page:241-245
Research of the purification process of flavonoids in Oenanthe javanica by macroporous resins
CHEN Kuang-kuang;ZHANG Hong-hui;LIU Dong-hong;YE Xing-qian;CHEN Jian-chu;College of Biosystem Engineering and Food Science;Zhejiang University;
..............page:246-250
Response surface analysis extracting pectin from carmine radish by microwave-assisted method
YANG Hui;HU Ben-jin;Department of Life Science & Tech;Yangtze Normal University;
..............page:251-254+259
Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction
LI Jin-xing;HU Zhi-he;MA Li-zhi;LEI Ying;JING Dian;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;Food and Pharmceutical Engineering Institute;Guiyang University;
..............page:255-259
Study on circulating column chromatographic extraction of hesperidin and polysaccharide from navel orange peel
HAN Han-bing;ZHOU Tian;LIU Jie-feng;MA Chao;WANG Ying;College of Chemistry and Life Sciences;Guangdong University of Petrochemical Technology;
..............page:260-264
Extraction and purification of tea polyphenols and simultaneous preparation of caffeine and tea polysaccharides from tea
LU Yang;QI Wei;SU Rong-xin;HE Zhi-min;Chemical Engineering Research Center;School of Chemical Engineering and Technology;Tianjin University;
..............page:265-270
Optimization of salidroside extraction using ultrasonic-microwave synergistic extraction by response surface methodology
ZENG Qing-hua;FAN Chen;SUN Xiao-fan;LI Yan;LIU Gui-qin;WANG Hui;Department of Food Science and Engineering;Liaocheng University;
..............page:270-274
Protect color technology of green capsicum during frying and storage
LI Jun;WANG Hui;TIAN Bao-ming;GAO Wei-min;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;
..............page:275-279
Effect of ultra-high pressure on the IgG activity of bovine colostrum
REN Jie;HU Zhi-he;WU Zi-jian;XUE Lu;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:280-283
Optimizing supercritical carbon dioxide extraction process of spicy component from Zanthoxylum bungeanum by response surface methodology
LU You-qing;XUE Xiao-hui;PU Biao;Food Science College;Sichuan Agricultural University;
..............page:284-288
Subcritical acetone extraction of antioxidative components from marigold grounds
LI Yu-chen;WANG Di;FAN Rui;GAO Yan-xiang;YUAN Fang;College of Food Science and Nutrition Engineering;China Agricultural University;
..............page:289-293
Manufacture of 1,3-oleic acid-2-palmitic acid structured lipid microcapsules
WEI Wei;LI Min;LI Chun;ZHANG Wei;LIU Ning;Key Laboratory of Dairy Sciences;Ministry of Education;College of Food Sciences;Northeast Agricultural University;National Dairy Engineering and Technology Research Center;Heilongjiang Dairy Industry Technical Development Center;
..............page:294-301
Optimization of the fermentation of Vitamin B12 and Vitamin B2 from cane molasses by mixture-culture fermentation
MA Shao-ying;LI Yuan-yuan;GUO Hai-rong;LI Zhi-chun;College of Light Industry and Food Engineering;Guangxi University;Henan Province Product Quality Supervision and Inspection Center;Institute of Agro-food Science & Technology;Guangxi Academy of Agricultural Sciences;
..............page:302-307
Response surface methodology for the effect of ultra-high pressure processing and water retaining agents on the dehydration rate of fresh mutton
LIU Chang;LIU Dun-hua;Institute of Agriculture;Ningxia University;
..............page:308-311+318
Study on protein removal technology of asparagus polysaccharide
PENG You-shun;HUANG Yun-xiang;ZHENG Xu-jing;FAN Hai-hua;ZHANG Yun-ying;School of Physics and Chemistry;Hebei Normal University of Science and Technology;Asparagus Engineering Research Centers of Hebei Province;Qinhuangdao Changsheng Agriculture Science and Technology Co.;Ltd.;
..............page:312-314+322
Study on the effect of preservation of different preservative films in poles
HUANG Xin-hong;LI Xi-hong;FENG Jian-hua;CHEN Huan-huan;LIU Dan-zhou;DU Lin-xue;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;China Technology and Research Center for Storage and Processing of Fruit and Vegetable;
..............page:315-318
Effect of sodium alginate on baking performance of bread
LIU Hai-yan;ZHANG Juan-juan;WANG Xiao-mei;DONG Xue;WANG Chun-xia;FAN Su-qin;XIE Su-hua;Qingdao Bright Moon Seaweed Group Co.;Ltd.;
..............page:319-322
Effect of Zanthoxylum bungeanum and Foeniculum vulgare on fat oxidation of geese during processing of Wanxi white goose
CHEN Shuang-mei;DU Xian-feng;College of Tea & Food Science and Technology;Anhui Agricultural University;West Anhui University;
..............page:323-325+335
Study on extraction and stability of the pigment from Bauhinia blakeana Dunn flower
LI Rong;JIANG Lin-bin;QIN Tao;LIANG Rong-shan;Department of Pharmacy;YouJiang Medical College for Nationality;School of Chemistry & Chemical Engineering;GuangXi University;
..............page:326-329+376
Quality and dominated spoilage organisms changes of Lateolabrax japonicus during partially frozen storage
WANG Hui-min;WANG Qing-li;ZHU Jun-li;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:330-335
Effect of exogenous ethylene and methyl jasmonate(MeJA) on reactive oxygen metabolism in tissue of fresh-cut cabbage
MA Jie;HU Wen-zhong;BI Yang;JIANG Ai-li;College of Food engineering;Gansu agricultural university;College of Life Science;Dalian Nationalities university;
..............page:336-339+343
Study on the anti-corrnsion effect of mustard oil and chitosan compound liquid in postharvest tangerine
FEI Xiang-wei;SANG Wei-guo;Marine Academy;Ningbo University;The Ministry of Education Key Laboratory of Marine Biotechnology;Ningbo University;
..............page:340-343
Effect of dense phase carbon dioxide on the color stability of beef sirloin muscle
ZHANG Qiao-na;YANG Hong-ju;GAO Xiao-guang;DAI Rui-tong;College of Science and Nutritional Engineering;China Agricultural University;Chinese Centre for Animal Disease Control and Prevention;
..............page:344-348
Effect of different freezing processes on physicochemical characters of Argopecten irradiams muscle
CUI Rui-ying;JIAO Xue-qin;REN Hui;SHU Ying;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
..............page:349-352
Degradation kinetics of anthocyanins in red globe grape at anthocyanins at postharvest storage process
ZHANG Yu-li;GAO Jing;GUO Qin;CAO Li-qin;LIN Jiang-li;WANG Ji-de;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Center for Physical and Chemical Analysis;Xinjiang University;Farm Product Storage and Processing Institute;Xinjiang Academy of Agricultural Sciences;
..............page:353-356
Study on change of respiratory intensity and hardness of different varieties of tomatoes during postharvest
SONG Fang-yuan;LI Ji-xin;ZHAO Zhi-yong;ZHANG Qiang;Institute of Agricultural Products Processing;XinJiang Academy of Agricultural And Reclamation Science;
..............page:357-359
Quality changes of Trichiurus haumela in the low temperature display cabinet sales process
GAO Zhi-li;XIE Jing;YANG Sheng-ping;SHI Jian-bing;XIONG Qing;College of Food Science and Technology;Shanghai Ocean University/Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center;
..............page:360-364
Study on the distribution of trace elements in muscle tissues of different kinds of meats
LIU Hong-wei;NIE Xi-du;XIE Hua-lin;College of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:365-367+371
Protective effect of polysaccharides from Boletus aereus on alcoholic kidney injury of mice
ZHAO Yun-xia;TAO Ming-xuan;CHENG Guang-yu;GUO Yong-yue;XING Jia;PENG Jie;Ginling College;Nanjing Normal University;College of Life Science;Nanjing University;
..............page:368-371
Research progress in leaves and fruit of Vaccinium Bracteatum Thunb.
XU Yuan;WANG Li;LI Zhu;CHEN Yue;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;AstraZeneca Phamaceutical Co.;Ltd.;Nutricia Pharmaceutica Co.;Ltd.;
..............page:372-376
Research progress in the optimization of thermal sterilization in canned food
WANG Liang;ZHOU Jian-wei;SHAO Lan-yuan;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;Ningbo Institute of Technology;Zhejiang University;
..............page:377-380+385
Research progress in preparation and application of modified starch
YANG Ying;HUANG Li-jie;Light Industry and Food Engineering of Guangxi University;Sugar Engineering Technology Research Center of Guangxi University;
..............page:381-385
The development of the Lactobacillus adhensive effects mechanism in inhibiting the pathogen microorganism
HE Ming-fang;CHEN Wei-ping;College of Food Science and Engineering;Jiangxi Agricultural University;
..............page:386-389+399
Research progress in plant essential oil-a promissing preservative used in ‘Red Sun’ kiwifruit storage
HE Jing-liu;LIU Ji;QIN Wen;LIU Ding;LIU Dong-jie;DONG Yun;College of Food Science;Sichuan Agricultural University;Chengdu Railway Bureau Center for Disease Control and Prevention;
..............page:390-395
The research actuality and development trend of non-thermal photosensitization in food
HAN Yan-hui;ZENG Fan-kun;Food Science College;Southwest University;
..............page:396-399
jiu ye ji hui qi ye zhao pin
..............page:400
shi pin xing ye ren cai ku
..............page:400