Science and Technology of Food Industry 2013 Issue 23 ZHE JIANG NHU COMPANY LTD.

Enzymatic preparation of antioxidant peptides from rice protein and identification of antioxidant peptides
LI Jia-nan;WANG Jing;ZHANG Hui-juan;LI Ying-ying;LIU Ying-li;PANG Xiao-yi;JIANG Guo-qing;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;

..............page:53-57

Studying on influencing factors of human origin lactic acid bacteria for cholesterol-lowering in vitro
CHEN Da-wei;GUO Fei-xiang;GU Rui-xia;ZHAO Hai-qing;Jiangsu Province Key Laboratory of Dairy Biological Technology and Safety Control;College of Food Science and Engineering;Yangzhou University;

..............page:58-61+69

Effect of extracting technology on aromatic composition and organoleptic quality of rabdosia rubescens extract
ZHANG Mei-yan;WEI Qiu-hong;Luohe Vocational Technology College;

..............page:62-64+69

Antibacterial and anti-inflammatory effect of L.macranthoides Hand-Mazz’s alabastrum
LI Li;LI Yan-jun;WANG Sen-hong;SHANG Fang-hong;LIU Yang;XU Xiao-yu;College of Pharmaceutical Sciences & College of Traditional Chinese Medicine;Southwest University;Institute of Chinese Medicine;Southwest University;Chongqing Engineering Research Center for Pharmacological Evaluation;Chongqing Engineering Research Center for Flos Lonicerae;Pharmacology of Chinese materia medica-the key constructing discipline by the State Administrative Bureau of TCM;

..............page:65-69

A comparison of SDE and HS-SPME pretreatment for analysis of volatile compounds in natural pickled wax gourd
ZHUANG Bi-wen;WU Zu-fang;WENG Pei-fang;Key Laboratory of Applied Marine Biotechnology of Ministry of Education;School of Marine Science;Ningbo University;

..............page:70-73+76

Study on the antioxidant activity in vitro of exopolysaccharide from fermentation liquid of Ganoderma applanatum
LI Zheng-peng;SHANG Yun;ZHU Zi-qing;ZHU Chang-wei;Institute of Applied Microbiology;Anhui Science and Technology University;CABIO Bioengineering Co.;Ltd.;

..............page:74-76

Effect of heating on quality properties of soybean oil
ZHANG Ya-na;WANG Yan;WANG Huan;LI Yang;ZHANG Yan;JIANG Lian-zhou;SUI Xiao-nan;PAN Li-wei;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;

..............page:77-83

Effect of vacuum-steam thawing on the quality of tuna
LI Nian-wen;XIE Jing;ZHOU Ran;TANG Yuan-rui;ZHOU Yan;College of Food Science and Technology;Shanghai Ocean University;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center;

..............page:84-87+92

Effect of alcohol solvents on color formation and antioxidant activity of Xyl-Glycine Maillard reaction system
ZHANG Sha-sha;CHEN Shan-bin;QIANG Wan-li;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:88-92

Construction of growth kinetics model of Staphylococcus aureus in dumplings fillers
HAN Qi;CHEN Qian;SUN Fang-da;YAO Lai-bin;CHENG Long;KONG Bao-hua;College of Food Science;Northeast Agricultural University;

..............page:93-96+100

Ganoderic acid Me improves the sensitivity of multidrug resistant KB-A-1/Dox cells to doxorubicin
TANG Wen;Department of Food Science and Technology;School of Perfume and Aroma Technology;Shanghai Institute of Technology;

..............page:97-100

Isolation and purification of 3 oligosaccharides from Ziziphus Jujube dates
ZHAO Zi-qing;LIN Qin-bao;YUAN Chao;LI Peng-fei;Institute of Applied Chemistry;Shanxi University;Packaging Engineering Institute;Jinan University;

..............page:101-103+107

Effect of anthocyanins from three kind of purple plants on ST cells growth
WANG Dan;LEI Yong-dong;MA Yue;ZHANG Li;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;P.R.China;Key Laboratory of Urban Agriculture;Ministry of Agriculture;P.R.China;College of Food;Shihezi University;

..............page:104-107

Quality prediction of Litsea cubeba during ripening period based on color difference
YOU Yu-ming;ZHOU Mi;College of Forestry and Life Science;Chongqing University of Arts and Sciences;

..............page:108-111

Extraction and antioxidant activity in vitro of polysaccharides from Pileus of Dictyophora echinovolvata
FAN Qiao-ning;ZHANG Wei-gang;ZHAO Pei;LI Qing-yu;ZHANG Ying-na;TIAN Tian;DUAN Yu-feng;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:112-117

Comparisons of nitrite scavenging from several substances
AI Dui-yuan;ZHANG Wei-bing;FENG Li-dan;QI Yan-jiao;YUN Jian-ming;BI Yang;ZHENG Dun-yuan;College of Food Science and Engineering;Gansu Agriculture University;Department of Chemical Engineering;Northwest University for Nationalities;

..............page:118-121

Study on extraction and separation of octopamine from fish sauce
QU Ying-hong;LIU Zhi-dong;CHEN Shun-sheng;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;

..............page:122-124+130

Effect of ultra-high pressure treatment on quality of oat sauce
CHENG Li-ping;WANG Xiao-rong;YANG Zhou;JIANG He-ti;College of Food Science;Southwest University;

..............page:125-130

Study on effect of high pressure carbon dioxide on storage stability of fresh pear juice
LIAO Hong-mei;DING Zhan-sheng;ZHONG Kui;ZHAO Jun-jie;LIAO Xiao-jun;School of Food Science and Technology;Jiangnan University;Institute of Agro-food Science and Technology;Chinese Academy of Agricultural Sciences;The Quartermaster Delegate Bureau of the General Logistics Department of the PLA;National Fruit and Vegetable Processing Technology Center;

..............page:131-133+142

Research of different varieties of hazelnut powder,hazelnut protein powder of gel properties
YIN He-zhong;LIANG Li-song;WANG Gui-xi;Research Institute of Forestry;Chinese Academy of Forestry.Key Laboratory of Forestry Silviculture of State Forestry Administration;

..............page:134-137+146

Construction of genetically engineering Escherichia coli for resveratrol production
LIANG Jing-long;GUO Li-qiong;SUN Ping;LIN Jun-fang;HE Yang;Department of Bioengineering;College of Food Science;South China Agricultural University;

..............page:138-142

Isolation,identification and antibacterial spectrum of Marine Actiobacteria from octopus intestinal
DENG Jia-cong;ZHENG Hong;CHEN Wen-tao;Biology and Chemistry Engineering Department of Fuqing Branch of Fujian Normal University;

..............page:143-146

Isolation and identification of alginate lyase-producing bacteria
HUANG Li-shu-xin;LIU Gang;YUE Min;CAO Hai-long;TAN Hai-dong;ZHAO Xiao-ming;YIN Heng;DU Yu-guang;Dalian Institute of Chemical Physics;Chinese Academy of Sciences;University of Chinese Academy of Sciences;College of Food Science and Engineering;Dalian Ocean University;

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

PCR method in discriminating liquid malt extract and corn syrup
WU Shen-mao;DENG Zhi-rui;CHEN Qin;School of Life Science;Shanghai University;

..............page:151-155

Optimization of emulsifying active index of commercial soy protein isolates
HUANG Xing-jian;GAO Li;ZHANG Zhao-min;LI Yang-fan;XU Xiao-yun;WANG Ke-xing;PAN Si-yi;Colloge of Food Science and Technology;Huazhong Agricultural University;Chutian College of Huazhong Agricultural University;College of Food and Biological Engineering;Jiangxi Jinyuan Agriculture Development Co.Ltd;

..............page:156-159+163

Development of real-time PCR method based on different target genes for rapid detection of Bacillus cereus
ZHANG Zhi-hong;GAN Bei;TAN Qiang-lai;WANG Li-jun;LIU Cheng-wei;YOU Xing-yong;XU Heng-yi;WEI Hua;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi-OAI Joint Research Institute;Nanchang University;Jiangxi Provincial Product Quality Supervision Testing College;Jiangxi Provincial Centre for Disease Control;

..............page:160-163

Promoter P₄₃ regulatory effect for subtilosin A synthesis by expressing key enzyme gene
SUN Hui-gang;ZHANG Chong;LV Feng-xia;BIE Xiao-mei;LU Zhao-xin;College of Food Science and Technology;Nanjing Agricultural University;College of Food Engineering;Xuzhou Institute of Technology;

..............page:164-167+171

Photosynthesis oxidases combined chemical oxidation used for delignification in lignocellulose
XIONG Yan-fei;CHEN Jun;GAN Wei;WANG Yang;LI Pei-mei;Department of Biological Science and Technology;Wuhan University of Technology;Wuhan University of Technology hospital;

..............page:168-171

Phylogeny and characterization of bacterial strains producing cold-active amylase from sediments of the bottom layer of the Glacier No.1 in the Tianshan Mountains
QI Xing-e;GU Yan-ling;HAN Liang;ZHANG Jan-rong;LIU Tao;NI Yong-qing;School of Food Sciences;Shihezi University;

..............page:172-176

Purification and enzymatic properties of Auricularia auricula tyrosinase
ZOU Yu;MA Kun;HU Wen-zhong;JIANG Ai-li;LIU Cheng-hui;GU Zhen-xin;College of Life Science;Dalian Nationalities University;College of Food Science and Technology;Nanjing Agricultural University;

..............page:177-180

- hu luo bo su de sheng wu he cheng yan jiu qu de xin jin zhan

..............page:180

The analysis of fermentation process of 5 kinds of vegetables and the studies on the probiotic properties of lactic acid bacteria(LAB)
GUO Qin;CAO Qing-guo;HAN Dong;LIU Jin-wang;School of Food and Biological Engineering;Jiangsu University;Department of Bioengineering;Jiangsu Polytechnic College of Agriculture and Forestry;

..............page:181-186

Optimization of the preparation of konjac oligo-glucomannan in semi-drying enzymatic hydrolysis method and its antioxidant capacity
QIN Qing-juan;ZHANG Yuan;LIU Bei-yu;ZHONG Geng;College of Food Science;Southwest University;National Undergraduate Experiment Teaching Demonstration Base;Southwest University;

..............page:186-191

Effect of preparation process and drying process on cyclodextrin-menthol inclusion complex
WANG Jin-peng;XIE Zheng-jun;ZHAO Jian-wei;XU Xue-ming;JIN Zheng-yu;State Key Lab of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:192-195+200

Research of frog antioxidant peptide and the activity of gastrointestinal digestion
GU Min;ZHAO Mou-ming;WANG Xi;CHEN Xiao-feng;REN Jiao-yan;College of Light Industry and Food Science;South China University of Technology;

..............page:196-200

The preparation of bioactive peptides by fermentation and the hydrolyzates determination
BAI Xue;LI Dan-feng;WANG Ting-ting;HUO Gui-cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;

..............page:201-205+210

Optimization of the processing of wax gourd duck pot by response surface method
XIE Cheng-wei;ZHU Yong-zhi;WANG Dao-ying;LIU Fang;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;College of Food Science and Engineering;Yangzhou University;

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

Optimization of extraction conditions of soluble flavonoids from Pteridium aquilinum var.latiusculum based on RSM
LIN Min;WU Dong-qing;REN Xue-feng;AN Hong-gang;Key Laboratory of Hexi Corridor Resources Utilization of Gansu Universities;Hexi University;

..............page:211-215

Extraction and decolorization of silkworm faeces pectin
YANG Qiong-qiong;LING Min;LIU Tao-li;School of Chemistry and Chemical Engineering;Guangxi University;

..............page:215-218

Optimization of xiangyuan(C.wilsonii Tanaka) pectin extraction via response surface method
NIU Li-ying;LI Da-jing;LIU Chun-quan;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;

..............page:219-222

Optimization of the preparation technology of digestion resistance corn starch citrate
LI Guang-lei;PANG Ling-ling;GUO Yan-cheng;LI Yi-zhuo;SUN Jun-liang;School of Food Science;Henan Institute of Science and Technology;

..............page:223-228

Optimization of the extraction technology of the triterpenoid from inonotus hispidus by response surface
XU Hong-yun;WANG Zhan-bin;Northeast Forestry University;

..............page:228-232+236

Study on adsorption and separation of gentamicin by macroporous weakly acidic ion exchange resin
JIANG De-qi;LAN Xue-ye;YANG Dan;Life Science and Technology College;Yulin Normal University;

..............page:233-236

Optimization process of spiced anchovies by response surface methodology
DAI Yang-jun;ZHAO Peng;HAN Yao-ping;LIU Jing-jing;WANG Xue-feng;School of Biotechnology and Food Engineering;Changshu Institute of Technology;

..............page:237-241

Optimization of soybean pretreatment for tartary buckwheat natto sauce production
ZHAO Xiao-juan;WU Jun;DU Mu-ying;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;

..............page:242-246+250

The critical point control in the production process of blackberry fruit juice beverage
ZENG Rong-mei;LUO Xu-yan;HAN Lin;CHEN Yong-qian;WU Guang-qian;Guizhou Provincial Light Industry Research Institute;Deep Processing of Fruits and Vegetables in Guizhou Province Engineering Research Center;

..............page:247-250

Study on the extraction of total flavonoids from China-hemp leaves
HAO Li-min;ZHANG Guo-jun;WANG Zong-zhen;HAO Xin-min;LU Ji-ke;ZHANG Jian-chun;The Research Center of China-Hemp Materials;The Quartermaster Research Institute of the General Logistic Department of CPLA;Ningbo YAK Technology Industrial Co.;Ltd.;School of Life Sciences;Zhengzhou University;

..............page:251-253+259

Extraction of xanthocera seeds oil by the method of ultrasound and aqueous enzymatic and fatty acid evaluation
LIANG Jun-yu;YIN Zhen-xiong;ZHAO Bao-tang;SONG Shen;GAO Qing-ya;YAO Jian;ZHANG Ji;College of Life Science;Northwest Normal University;BioactiveProducts Engineering Research Center for Gansu Distinctive Plants;College of Chemical Industry;Northwest Normal University;

..............page:254-259

Conditions optimization of inner ebullition of polysaccharides from Radix Notoginseng by response surface methodology
WEN Yong-jun;JIANG Qiong-feng;GUO Lang;Hunan Chemical Industry Vocational Technology College;Hunan University of Science and Engineering;

..............page:260-263

Research of the freeze drying curve of the instant tea freeze drying
ZHANG Xin;Tianjin Medical University;

..............page:264-265

Study on microwave-vacuum drying of Lycium barbarum polysaccharide extracts and analysis of its quality
ZHAO Qin;ZHANG Li-yan;QIU Zhi-min;College of Light Industry and Food Sciences;South China University of Technology;

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

Study on the processing technology for compound beverage of Auricularia auricular and Red jujube
WANG Lei;BIAN Zhong-bo;CHEN Yu-fei;Department of Food Engineering;Jilin Business and Technology College;

..............page:271-274

Optimization of enzymatic hydrolysis process to prepare coix kernel juice
KUANG Hui;YAO Li-min;YI Mei-jun;SUN Hong-wei;WANG Jin-ling;School of Forestry;Northeast Forestry University;

..............page:275-278+314

Study on implementation evaluation of standard for restricting commodity excessive package
MA Ai-jin;ZHAO Hai-zhen;JIA Chun-feng;China National Institute of Standardization;Appraisal Center for Environment and Engineering;State Environmental Protection Administration of China;Hebei Baoding College;

..............page:279-281+294

Influence of edible gums on the functional properties of pork myofibrillar protein
JIA Na;CHEN Qian;HAN Qi;LIU Deng-yong;LU Jia-ying;KONG Bao-hua;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Northeast Agricultural University;

..............page:282-285

Study on stability of gel which mixes konjac glucomannan with carboxymethyl starch
XU Yan-chun;DING Bao-miao;XU Zhen-ming;TIAN Zhi-hong;College of Life Sciences;Yangtze University;Hubei Daya Chemical & Technology Development Co.;Ltd.;

..............page:286-288

Probability estimate modeling of risk assessment on dietary exposure to biogenic amines via cheeses in China
LIU Jing;REN Jing;WANG Yuan-long;LIU Zhen-min;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;

..............page:289-294

Uncertainty evaluation for determining concentration of Sulfur Dioxide Residue in Peeled Shredded Squid by no mercury salt colorimetry
ZHU Qiao-ling;CAO Jian-ping;LOU Qiao-ming;Ningbo Yinzhou Measurment and Test Center for Quaity and Technique Supervising;Ningbo;School of Marine Science;Ningbo University;

..............page:295-297+302

Determination of enzymatic activity during endo-β-1,3-glucanase screening and purification processes using quantitative thin layer chromatography
LI Jing;ZHU Li;ZHAN Xiao-bei;XU Min;ZHENG Zhi-yong;Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;Jiangsu Rayguang Biotech Co.Ltd.;

..............page:298-302

Study on the folic acid enzyme linked immunosorbent assay kit for rapid detection
LIU Xiao-jun;FENG Cai-wei;FENG Jing;JIA Fang-fang;SHANG Peng-peng;WANG Jiao;YANG Shuo;Nanjing Weigang Dairy Industry Company;Beijing Kwinbon Biotechnology Company;

..............page:303-306+310

HPLC determination of ergothioneine in mushrooms of different species
ZHANG Cui;ZHAO Yan-min;BAI Shu-fang;LIU Dai-lin;Tianjin Key Laboratory for Biomarkers of Occupational and Environmental Hazard;Department of Pharmacognosy;Logistics College of Chinese People’s Armed Police Force;Tianjin University of Traditional Chinese Medicine;

..............page:307-310

Application of edible coating and acidic treatment for improving the storage stability of Agaricus bisporus
ZOU Qiang;SHI Dai-yong;LIU Da-yu;WANG Wei;LI Xiang;State Key Laboratory of Food Science and Technology;Chengdu University;Chengdu Green Industry Limited Company;

..............page:311-314

Effect of different season and transport time on broiler stress and meat quality
WANG Xiao-ming;WANG Peng;LI Wei-ming;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;

..............page:315-318+322

Influence of bamboo leaf antioxidants combined with atmosphere packaging on the preservation quality of fish-ball
WANG Zheng-yun;TANG Jin-song;QI Xing-pu;Jiangsu Agri-animal Husbandry Vocational College;

..............page:319-322

Influence of the different packing ways on texture quality of blueberry with logistics and shelf life
LIU Meng;ZHANG Zhen-fu;WANG Mei-lan;WANG Jia-min;JIANG Xue-mei;WANG Ping;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;

..............page:323-327

shi pin yong you bao zhuang she ji zuo dai sheng ji pet ping bu ke chang jiu chu cun

..............page:327

Study on the inhibition and preservation of new chitosan hydrogel in Navel orange
LI Yao-yao;LI Xi-hong;DENG Yu-pu;LIU Dan-zhou;LI Qi;College of Food Science and Bioengineering;Tianjin University of Science and Technology;Beijing Forestry University;

..............page:328-332

Effects of immune function of RNA and its hydrolysates from okara
SHAO Mei-li;CHEN Hui-yan;LI Na;College of Food Science;Northeast Agriculture University;

..............page:332-335

Determination of fatty acids composition in fermented whole egg yolk
ZHAO Yan;TU Yong-gang;LI Jian-ke;DENG Wen-hui;SHAO Lan-lan;Engineering Research Center of Biomass Conversion;Ministry of Education;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;College of Food Science and Engineering;Jiangxi Agricultural University;

..............page:336-339

Nutritional components analysis and quality evaluation of different muscle parts of bigeye tuna
LIU Shu-chen;LI Ren-wei;LIAO Ming-tao;ZHAO Qiao-ling;LIN Sen-sen;DAI Zhi-yuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Zhejiang Ocean Family Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;

..............page:340-343+348

Fermentation period and soaked water volume influences on physicochemical properties and in vitro anticancer effect of Shuidouchi
ZHAO Xin;LI Gui-jie;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:344-348

Research progress in Ziziphus Jujube Polysaccharides
ZHANG Yao-lei;HUANG Lin-xin;ZHANG Cai-hong;XIE Pu-jun;YOU Feng;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab.for Biomass Chemical Utilization;Key and Open lab.on Forest Chemical Engineering;SFA;Key Lab.of Biomass Energy and Material;Jiangsu Province;Institute of New Technology of Forestry;CAF;

..............page:349-353

Research progress in the bread aging mechanism and analysis techniques
ZHAN Dong-ling;REN Yu-xue;MIN Wei-hong;LIU Jing-sheng;College of Food Science and Engineering;Jilin Agricultural University;

..............page:353-355+360

Advances on the modification of wheat gluten for increasing its emulsifying properties
WANG Zhao-xia;CHEN Xi-wei;SONG Jun-mei;FENG Feng-qin;School of Food and Bioengineering;Qilu University of Technology;Hangzhou Kangyuan Food Science and Technology Ltd;School of Biosystems Engineering and Food Science;Zhejiang University;

..............page:356-360

Research progress in walnut allergens and its detection methods
FANG Juan;CHEN Chao-yin;ZHAO Sheng-lan;LIU Di-qiu;GE Feng;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;

..............page:361-365

Research progress in health function and medicinal value of nutrient composition for tillered-onion
ZHAO Jing;SONG Shu-yao;ZHAO Chun-bo;ZHANG Xue-mei;ZHANG Yue;College of Horticulture;Jilin Agriculutrual University;

..............page:365-367+372

Review on the progress in authentication technology of protein powder and milk powder
CAO Chun-ting;SUN Jian-xia;BAI Wei-bin;YANG Yong;OU Shi-yi;WU Xi-yang;Department of Food Science and Engineering;Jinan University;College of Food Science;Sichuan Agricultural University;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;

..............page:368-372

Research progress in detection techniques of pesticide residues in citrus fruits
ZHOU Yao;ZHANG Yu-hao;MA Liang;JIAO Bi-ning;College of Food Science;Southwest University;Food Engineering and Technology Research Center of Chongqing;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation Ministry of Agriculture;Laboratory of Risk Assessment for citrus Quality and Safety of Ministry of Agriculture;

..............page:373-379

Trends in the determination of trace acrylamide in food products
WU Jing;LEI Hong-tao;SHEN Yu-dong;WANG Hong;YANG Jin-yi;SUN Yuan-ming;XU Zhen-lin;College of Food Science;South China Agricultural University/Guangdong Provincial Key Laboratory of Food Quality and Safety/Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;

..............page:380-385

Research progress in protein oxidation in muscle foods
JIANG Qing-qing;LU Jun;YE Xing-qian;HU Ya-qin;Department of Food Science and Nutrition;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:386-389

Research prospects of Phytochemicals and its health effect
DING Miao;ZHOU Cai-qiong;Engineering & Technology Research Centre of Characteristic Food;Food Science College;Southwest University;

..............page:390-394

Pumpkin nutrition and health value analysis and product development
XIONG Ling;CHEN Jing-xiao;MOU Ming-yuan;ZHOU Cai-qiong;College of Food Science;Southwest University;

..............page:395-400

shi pin tian jia ji you zeng xin pin zhong ju pian lin suan jia

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

gou yuan liao mai she bei xun dai li zhao he zuo kan zhan hui qing cha yue shi pin gong ye ke ji

..............page:402

2014 nian shi pin zhan lan hui yu gao

..............page:403