Science and Technology of Food Industry 2013 Issue 22 Authoritative release

Important volatile aroma compounds in the liquor made from highland barley in northwest China
GAO Wen-jun;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Lab of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;

..............page:49-53+57

Comparison of methods in determination of polysaccharide in Gracilaria lemaneiformis
YANG Xian-qing;LIU Ming-qiu;QI Bo;DENG Jian-chao;HAO Shu-xian;CEN Jian-wei;ZHOU Wan-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Research and Development Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;College of Food Science & Technology;Shanghai Ocean University;

..............page:54-57

Determination of intracellular Acetyl-CoA in L.bulgaricus by HPLC
LI Pei-zhao;LI Chun;LIANG Wan-ting;LIU Li-bo;Key Laboratory of Dairy Science;Ministry of Education;College of Food Science;Northeast Agricultural University;

..............page:58-61+65

Analysis of aroma components of Ya’ and Xue’s pear vinegars using electronic nose
ZHAO Guo-qun;YAO Yao;GUAN Jun-feng;College of Bioscience and Bioengineering;Hebei university of Science and Technology;Institute of Genetics and Physiology;Hebei Academy of Agriculture and Forestry Sciences;

..............page:62-65

Optimization of the extraction process followed by capillary zone electrophoresis for the simultaneous determination of oleanolic acid and ursolic acid in Celastrus orbiculatus Thunb.
ZHANG Ying;CUI Ying-jie;GUO Shou-dong;SI Yan-hong;QIN Shu-cun;Key Laboratory of Atherosclerosis;Institute for Atherosclerosis in Taishan Medical College;

..............page:66-71

Detection of biogenic amines of traditional soybean products using high performance liquid chromatography-mass spectrometry/mass spectrometry
OU Jie;LI Xiao-bei;WANG Jing;YAN Wei-ling;College of Food Science & Technology;Shanghai Ocean University;Shanghai Food Research Institute;

..............page:72-74+79

Study on preparation and properties of hydroxypropyl maltodextrin
ZHENG Yan-na;ZHANG Ben-shan;WANG Jian-ping;College of Light Industry and Food Science;South China University of Technology;

..............page:75-79

Effects of defatting process on volatile compounds in yak beef stock
GUO Wen-rui;LI Yong-peng;WANG Jun;YANG Zhuo-yu;YU Qun-li;YANG Qin;College of Food Science and Engineering;Gansu Agricultural University;Institute of Animal Sciences of Gannan Tibetan Autonomous Prefecture;

..............page:80-83+87

Study on auto-oxidation and anti-oxidation ability of peony seed oil
LI Jing;YAO Mao-jun;WANG Xu-dong;WANG Bang-yong;YANG Qing-fan;College of Chemistry and Chemical Engineering;Jishou University;

..............page:84-87

Study on the inhibition of kaempferol on α-amylase
CHEN Lei;LI Qiu-hong;WEI Qing-yi;NING Zheng-xiang;YUAN Er-dong;College of Light Industry and Food Science;South China University of Technology;Yichun University;

..............page:88-90+95

Study on the mechanical texture and evaluation methods of blanching okra
JIANG Xiao-feng;ZHU Zhi;JIANG Song;School of Food and Biological Engineering;Jiangsu University;

..............page:91-95

Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root
ZHAO Tian-tian;DONG Yi;ZHAO Mou-ming;College of Light Industry and Food;South China University of Technology;

..............page:96-99

Kinetics of quality change of peeled shrimp (Litopenaeus vannamei) by utral-high pressure
HUANG Wan-you;LIU Shu-cheng;JI Hong-wu;CHEN Ya-li;HAO Ji-ming;SU Wei-ming;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;

..............page:100-105+115

Influence of different initial pH and heating time on characteristic of the porcine bone protein hydrolysate Maillard products
SUN Fang-da;KONG Bao-hua;HAN Qi;CHEN Qian;LIU Qian;College of Food Science;Northeast Agricultural University;

..............page:106-110+115

Study on effect of ice-salt pretreatment on shelling of penaeus vannamei
LIU Jin-fang;SHEN Liang;LIU Hong-ying;QIN Hong-li;College of Food Science and Technology;Hebei Agricultural University;Ocean College of Hebei Agricultural University;

..............page:111-115

Study on viscosity properties of polysaccharide from okra
GAO Yuan-jun;XING Mei-jia;ZHOU Jing-qi;ZHAN Xian-pu;TANG Yan-hong;QIN Ling-xiang;College of Food and Biology Engineering;Zhengzhou University of Light Industry;Luohe Food Vocational College;Hebi Bang Tai Food Co.;Ltd.;

..............page:116-118

Study on preparaton of the novel magnetic nanoparticles and their application to lysozyme adsorption
SUN Jun;YU Lei;HU Kun-ya;MA Hai-le;School of Food and Biological Engineering;Jiangsu University;

..............page:119-123

Study on synergistic effect of polyphenols and an Auricularia auricular polysaccharides combination on antioxidant activity
BAI Hai-na;WANG Zhen-yu;ZHANG Hua;College of Food Science and Engineering;Harbin Institute of Technology;School of Forestry Northeast Forestry University;Logistics Groop;Harbin Insititute of Technology;

..............page:124-127+134

Study on antioxidant activity of peptide fractions from seabuckthorm seed enzymatic hydrolysates
LIAN Wei-shuai;WANG Chang-qing;YU Shu-jia;YUAN Min;ZI Yan;CHEN Xiao-meng;LI Xiao-fan;College of Life Science;Shanxi university;

..............page:128-130+140

Production of single cell protein using waste citrus peel
ZHU Li;LU Yan-hua;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;

..............page:131-134

Breeding of Aspergillus Oryzae Strain for Producing Fructosyltransferase
HE Xiao-ni;CHEN Zi-jian;JIANG Bo;WANG Yu-hai;YUE Juan;ZHANG Yi;School of Bioscience and Bioengineering;South China University of Technology;Quantum Hi-Tech Biological Co.;Ltd.;

..............page:135-140

Optimization of xylo-oligosaccharides production by xylanase hydrolysis with bamboo wastes in processing
YE Li-pei;FANG Gui-gan;SHEN Kui-zhong;HAN Shan-ming;Institute of Chemical Industry of Forestry Products;CAF;Key Lab. of Biomass Energy and Material;Jiangsu Province;National Engineering Lab. for Biomass Chemical Utilization;Key and Lab. on Forest Chemical Engineering;SFA;Institute of Forest New Technology;CAF;

..............page:141-144+148

Study on optimization of preparation of ACE-inhibitory peptides from Mactra veneriformis flesh residue
LIU Rui;ZHU Yun-han;JIA Meng-jiao;WANG Ling-chong;WANG Xin-zhi;WU Hao;School of Pharmacy;Nanjing University of Chinese Medicine;Jiangsu Key Laboratory of Research and Development in Marin Bio-resource Pharmaceutics;

..............page:145-148

Hypoglycemic effect of sea cucumber saponins on spontaneous diabetic mice
WEN Min;WANG Jia-hui;LIU Feng-hai;WANG Yu-ming;XUE Chang-hu;XUE Yong;College of Food Science and Engineering;Ocean University of China;Clinical Laboratory of Qingdao City Hospital;

..............page:149-152

Optimization of activation condition of prothrombin from horse blood by using response surface methodology
Mihriban·Hojahmat;Mawjuda·Yarmanmat;Reziye·Kari;Rehman·Ala;College of Chemistry and Chemical Engineering;Scientific Research Department;Xinjiang Normal University;Department of Life;College of Life Science;Xinjiang Normal University;College of Food Sciences;Xinjiang Agricultural University;

..............page:153-156

Investigation on the characteristics of goat milk lipase
JIA Run-fang;ZHANG Fu-xin;YANG Ji-ni;ZHANG Yi;LI Long-zhu;YAN Hui-li;CHEN Xue;MA Ting-ting;College of Food Engineering and Nutritional Science of Shaanxi Normal University;

..............page:157-160

Study on enzymatic characteristics of hyaluronidase from bovine testicular
YANG Meng-meng;HAN Ling;LI Ru-ren;YU Qun-li;ZUO Xiu-feng;HAN Guang-xing;GUO Zhao-bin;College of Food Science and Engineering;Gansu Agricultural University;Shandong Lorain Food Company;

..............page:161-164

IGS2 and RAPD analysis of Hypsizygus marmoreus strains
PAN Yue;CHEN Hui;FENG Zhi-yong;CHEN Ming-jie;WANG Hong;ZHANG Jin-jing;College of Life Sciences;Nanjing Agricultural University;National Research Center for Edible Fungi Biotechnology and Engineering;Shanghai Key Laboratory of Agricultural Genetics and Breeding;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;

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

Optimization of the method for screening of α-amylase inhibitors by response surface methodology
XU Yun-qing;LONG Sheng-jing;Pharmaceutical College;Guangxi Medical University;

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

Study on the enzymatic preparing of low calorie functional oil
GAO Xiang-yang;SUN Shu-kun;LI Bo-qun;FU Xiao-yi;Northeast Agricultural Universit;The National Research Center of Soybean Engineering and Technology;Northeast Agricultural University;Jilin Medical College;

..............page:174-178+182

Study on solid-state fermentation of pig bone extract by single and double Aspergillus
ZHANG Yu;WU Ying-long;HUANG Yi-meng;College of Food Science;Sichuan Agricultural University;

..............page:179-182

Study on preparation technology of barley beverage with thermostable amylase
JIA Ke-hua;MA Xiao-jun;Food Science College of Jiangnan University;

..............page:183-187+191

Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii
WU Di;GU Zhen;ZHOU Shuai;YANG Yan;ZHANG Jin-song;LIU Yan-fang;TANG Qing-jiu;National Engineering Research Center of Edible Fungi;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P.R.China;Key Laboratory of Agricultural Genetics and Breeding of Shanghai;National R&D Center for Edible Fungi Processing;Shanghai Academy of Agricultural Sciences;

..............page:188-191

Study on the separation of lipoxygenase by macroporous adsorption resin
YAN Jing-fang;GUO Yu-xin;WANG Hong-xia;SHI Xiao-wei;LI Chun;LU Zhao-xin;WANG Yu-feng;College of Food Science and Technology;Nanjing Agricultural University;

..............page:192-195+199

Optimization of extraction of polysaccharide from Cordyceps sobolifera
LU Ji-ke;GU Guo-feng;WANG Rui;HU Tian;HAO Li-min;YU Jian-yong;WANG Ying-ze;School of Life Sciences;Zhengzhou University;The Research Center of China-Hemp Materials;The Quartermaster Equipment Institute of General Logistics Departmentof People’s Liberation Army;

..............page:196-199

Optimization of compound amino acid in cottonseed meal chelated Iron(Ⅱ) preparation via response surface methodology
LIAN Yi-jun;WANG He-bin;XIAO Fu-rong;YANG Jin-feng;College of Chemistry and Chemical Engineering;The State Key Laboratory Breeding Base for Green processing of Chemical Engineering of the Xinjiang Production and Construction Corps;Shihezi University;Talimu Agricultural University;

..............page:200-203+208

Effects of pre-cooking on braised Sansui duck quality
SU Wei;WANG Yu;YI Zhong-ren;CHEN Xu;MU Ying-chun;School of Liquor & Food Engineering of Guizhou University;Southern Campus Analysis and Test Center;Guizhou University;Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province;

..............page:204-208

Study on optimization of chitin extraction by protease from shrimp shell
LIU Xi-hong;ZHAO Ling-xi;ZHANG Cheng-jie;LIU Hong;QIN Rui;XIONG Hai-rong;Engineering Research Center of Protection and Utilization for Biological Resources in Minority Regions;South-Central University for Nationalities;Wuhan Sunhy Biotechnology Company;

..............page:209-212+216

Effect of peracetic acid on surface activity of soy protein
WANG Lang;LI Jun-sheng;YAN Liu-juan;HUANG Guo-xia;Department of Biological and Chemical Engineering;Guangxi University of science and Technology;

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

Influences of soaked water volume on physicochemical properties of Shuidouchi
ZHAO Xin;LI Gui-jie;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:217-220

Optimization of color-protecting for the drying process of Dabie Mountains Gastrodia elata by Uniform design
LI Hao;GU Yan;ZHAO Qin;WU Yong-jun;Science and Technology Department;Maanshan Teacher’s College;School of Bioengineering;Xihua University;

..............page:220-222+231

Optimization of the extracting technology of the pectin from the Tarocco blood orange peel with microwave method by response surface analysis
RUAN Shang-quan;QI Ting;LIAO Li-min;WANG Bi;ZHUO Li;LIU Kai;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fuuit Waste Treatment and Resource Recycling of the Sichuan Provincial College;

..............page:223-226+231

Optimization of microwave-assisted extracting oleanolic acid and ursolic acid from loquat flowers
WANG Wen-hao;ZHENG Mei-yu;LU Sheng-min;College of Food Science and Technology;Nanjing Agricultural University;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;

..............page:227-231

Effect of wheat fiber and compound emulsifier on the stability of peanut butter
LI Ling-feng;XU Yan-liang;WANG Jin-lai;SHI Chun-juan;HUAN Yan-jun;School of Food Science and Technology;Jiangnan University;Rizhao Shengkang Oil Industry and Trade Co.;Ltd.;Shanghai NuoShen Food Trading Co.;Ltd.;

..............page:232-237+245

Study on the compound tenderizing technology for rejected layer
YAO Wei-wei;SHUAI Jin;LIAO Ding-rong;LV Shu;ZHANG Ping;YANG Yong;College of Food Science;Sichuan Agricultural University;Sanmenxia Entry-Exit Inspection and Quarantine Bureau;

..............page:238-245

Optimization of extraction conditions for protein from pine pollen
FAN San-hong;WANG Xiang-shuai;WANG Ya-yun;HU Ya-nan;LIU Xiao-hua;College of Life Science;Shanxi University;

..............page:246-249+265

Optimization of preparation for double-coated probiotic microcapsules
ZOU Qiang;LIANG Hua-zhong;GONG Lei-lin;LIU Da-yu;WANG Wei;LI Xiang;State Key Laboratory of Food Science and Technology;Chengdu University;Sichuan Gao Fu Ji Biotechnology Co.;Ltd.;

..............page:250-252+270

Study on the extraction technology of leaf protein from discarded broccoli stems and leaves
WANG Jian-xu;FENG Wei-hong;YANG Dao-lan;WANG Yong-lin;YIN Yan;ZHANG Yan;Agricultural Science and Technology Research Extension Center of Lanzhou;

..............page:253-256+284

Preparation of chitosan-PE antimicrobial bi-layer films and antibacterial activity
JIANG Yan;BAO Hui-juan;LIU Jia-qi;ZHANG Hai-yue;School of Chemical and Life Science;Changchun University of Technology;

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

Optimization of bacteriostasis of common preservatives for spoilage bacteria in Capsicum Chinese sauce
LI Ling-ling;QIU Hou-yuan;CHEN Wen-xue;MAI Li-wen;College of Food Science and Technology;Hainan University;

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

Influences of food sour agents,sweeteners,and tthickeners on the stability of anthocyanin of Cinnamomum burmannii fruit
ZHANG Jing;DIAO Shu-ping;College of Life Science;Jiaying University;

..............page:266-270

Study on optimization of encapsulation of paprika red in niosomes by response surface methodology
LI Xian;WU Yan-wen;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;Beijing Center for Physical and Chemical Analysis;

..............page:271-274+289

Study on stability of the yellow pigment from a new marine actinomycete and 16S rDNA analysis of the strain
LI Ping;YAN Pei-sheng;School of Municipal and Environmental Engineering;Harbin Institute of Technology;School of the Ocean;Harbin Institute of Technology at Weihai;

..............page:275-279+293

Quality changes of cucumber juice fish balls during refrigerating storage
YI Shu-min;WANG Xue-qi;LI Jian-rong;LI Ying-chang;ZHU Jun-li;YU Xiao-feng;WANG Fei;SUN Jing;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 Biotechnology;Zhejiang Gongshang University;Shanghai Seventh People’s Hospital;

..............page:280-284

Study on the vacuum microwave drying characteristics and dynamics of okra
LI Jing-yi;DUAN Zhen-hua;LIU Yi-tong;Food College;Hainan University;Key Laboratory of Tropical Biological Resources;Ministry of Education;Hainan University;

..............page:285-289

Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root
ZHANG Hua;DONG Yue-qiang;LI Qing;YUAN Bo;ZONG Wei;School of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:290-293

Effect of oxidation state on volatile compounds in yak beef liver storage at low temperature
WANG Jun;LI Yong-peng;LIU Ling;DENG Li-juan;YU Qun-li;YANG Qin;College of Food Science and Engineering;Gansu Agricultural University;Institute of Animal Sciences of Gannan Tibetan Autonomous Prefecture;

..............page:294-298

Effects of frozen storage on protein denaturation and structure of Argopecten irradiams muscle
CUI Rui-ying;JIAO Xue-qin;CUI Bo;ZU Tie-hong;ZHENG Qian-wei;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;

..............page:298-301

Preliminary study on cell wall degrading enzyme producing conditions and pathogenic mechanism of Penicillium
LIU Tao;TONG Jun-mao;MA Wei-rong;WANG Jian;SHAN Chun-hui;Food College of Shihezi University;

..............page:302-305+314

Study on biodegradable polylactic acid film on preservation of Flammulina Velutipes
CHEN Xiao-dong;ZHANG Wei-yang;ZHANG Qi;LU Chong;CHENG Shu-jun;School of Materials Science and Engineering;East China University of Science and Technology;

..............page:306-309+319

Proliferation of different protease hydrolysates from rabbit bone on spleen lymphocyte in mouse
ZENG Zhen;LI Tian-ge;LI Cheng;FU Gang;SU Zhao;YANG Yong;HE Li;HU Bing;College of Food Scince;Sichuan Agricultural University;

..............page:310-314

Primary study on the antitumor effect of glycosaminoglycan extracted from Pinctada martensii Dunder
HU Xue-qiong;WU Hong-mian;FAN Xiu-ping;JIN Xiao-shi;JIANG Qiao-jun;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;

..............page:315-319

Mutation breeding of high yield intracellular polysaccharide of Agaricus blazei and the evaluation of preliminary safety
CUI Da-ming;ZHANG Hong-wei;ZHANG Dan-hong;Changchun University of Chinese Medicine;Changchun Xiang Tong Pharmaceutical Co.;Ltd.;Progressive Campus of Jilin University Hospital;

..............page:320-323+327

Study on effect of the total flavonoids from Gnaphlium affine D.C. on metabolism of glucose and lipids in diabetic mice
CUI Jue;LI Chao;SU Ying;ZHOU Li;College of Food Engineering;Xuzhou Institute of Technology;Key Construction Laboratory of Food Resource Development;Quality and Safety of Jiangsu Province;

..............page:324-327

Study on anti-fatigue effect of Spirulina polysaccharide
WANG Shu-quan;LI Li;Liaoning Medical University;College of Animal Husbandry and Veterinary;

..............page:328-330+334

Research progress in biological activity of p-synephrine in cirus fruits
ZHANG Wen-juan;TAO Yuan;WANG Ya-jun;CHEN Jian-chu;Department of Food Science & Nutrition;Zhejiang University;

..............page:331-334

Research progress in detection of Bacillus cereus based on PCR method
ZHANG Zhi-hong;XU Heng-yi;WEI Hua;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi-OAI Joint Research Institute;Nanchang University;

..............page:335-338+342

Research progress in immobilized lipase technology
ZHANG Wen-xiu;LIU Li-bo;LI Chun;LIU Ning;LI Si-jie;College of Food Sciences;Key Lab of Dairy Science;Ministry of Education;Northeast Agricultural University;National Dairy Engineering & Technical Research Center;Heilongjiang Dairy Industry Technical Development Center;

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

Analytical methods of heterocyclic aromatic amines in foods
WANG Pan;HONG Yan-ting;ZHU Yu-chen;CHEN Fang;HU Xiao-song;College of Food Science and Nutritional Engineering;China Agriculture University;Chinese National Engineering Research Centre for Fruits and Vegetables;China Agriculture University;

..............page:343-347+354

Research progress in detection methods of phthalates in food
TANG Yi-wei;WEI Li-qiao;LI yi;LAN Jian-xing;WANG Shuo;LI Jian-rong;LI Yue-qiao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Faculty of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Experimental Center for Subtropical Forestry;CAF;

..............page:348-354

Review of application of ultraviolet-C on fresh-keeping of fruit,vegetable and mushroom
LU Fei;NAN Hai-juan;SUN Jun-liang;LI Bo;School of Food Science;Henan Institute of Science and Technology;

..............page:355-357+362

Research progress in probiotics for the prevention and treament of Clostridium difficile-associated diarrhoea
XUE Chao-hui;ZHANG Lan-wei;WANG Shu-mei;LI Hong-bo;School of Food Science and Engineering;Harbin Institute of Technology;

..............page:358-362

Research progress in intramuscular fat cell growth and regulation factors
LI Bo;LI Wei;WANG Tian;College of Animal Science and Technology;Nanjing Agricultural University;

..............page:363-366

Research progress in nutritional evaluation,storage and processing of Cololabis saira and comprehensive utilization of its processing by-products
YE Bin-qing;TAO Ning-ping;WANG Xi-chang;ZHU Qing-cheng;College of Food Science and Technology;Shanghai Ocean University;College of Marine Sciences;Shanghai Ocean University;National Engineering Research Centre for Oceanic Fisheries;Key Laboratory of Oceanic Fisheries Resources;Ministry of Education;

..............page:367-370+374

Research progress in starch and hydrocolloid blending in food
LIU Ming;YOU Xue-yan;ZHUANG Hai-ning;FENG Tao;School of Perfume and Aroma Technology;Shanghai Institute of Technology;

..............page:371-374

Research progress in multi-element composition and stable-isotope ratio in tracing origin of honey
CHEN Hui;FAN Chun-lin;CHANG Qiao-ying;WANG Zhi-bin;WANG Wei;PANG Guo-fang;Chinese Academy of Inspection and Quarantine;College of Environmental and Chemical Engineering;Yanshan University;

..............page:375-380

Research progress in effect of 1-deoxynojirimycin on glucolipid metabolism
ZENG Yi-tao;QIN Ying-rui;YANG Juan;HUANG Xian-zhi;DING Xiao-wen;Chongqing Key Laboratory of Agricultural Product Processing;College of Food Science;Southwest University;Institute of Sericulture and Systems Biology;Southwest University;

..............page:381-384

Research progress in the tumor suppression mechanisms of marine polyunsaturated fatty acids DHA
GENG Li-jing;QU Xing-yuan;SUN Zhu-ping;GENG Jia-ling;LIU Bing;ZHOU Wei;Liaoning Medical University Food Science and Processing;

..............page:385-391

Research progress in emulsification/internal gelation technology for the preparation of alginate microcapsules
ZHAO Meng;CAI Sha;QU Fang-ning;FANG Ya-peng;Glyn O. Phillips Hydrocolloids Research Centre at HUT;Hubei University of Technology;

..............page:392-396

Analysis of evaluation indices of food science & technology SCI journals and the show of Chinese scholars
YANG Xing-zhi;Library;Hubei Institute for Nationalities;

..............page:397-400