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Science and Technology of Food Industry
1002-0306
2013 Issue 24
Authoritative release
..............page:14
Food tracking
..............page:15
Overseas aspect
..............page:16
bie ti shi pin an quan de wu long qiu
su zhi hong ;
..............page:20-21
ru ye he zuo she dui ru zhi pin zhi liang an quan de bo zuo fen xi
ding zheng xin ; lin jin guo ;
..............page:22-25
pin pai : jing dian zhong chuang xin he liang yan
lin ling ;
..............page:26-27
ji ceng zhi jian bu men ban li shen su ju bao de si kao he tan suo
xie xian ming ; tan jing ;
..............page:28+30
jie ri de wen hou gao xian wu tang ning jiao ruan tang
yang hai yan ;
..............page:31
Compositor
..............page:44-45
News&Trends
..............page:46-48
Fast determination of 18 synthetic colors in foods by high performance liquid chromatography
WU Yan-lei;LIN Xiao-yang;HU Jing;ZHAO Bo;ZHU Yong-hong;Chongqing Academy of Metrology and Quality Inspection;Chongqing Engineering Research Center of Food Safety;China National Quality Supervision & Inspection Center for Processed Agricultural Products and Condiments;School of Chemistry & Chemical Engineering;Chongqing University of Science & Technology;
..............page:49-52+56
Nondestructive measurement of sweet persimmon texture quality based on NIR spectra
WANG Dan;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;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:53-56
Study on using HPLC to measure cAMP in apple pomace based on the different extraction methods
RAN Ren-sen;LIU Yong-feng;GUO Yu-rong;NIU Peng-fei;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:57-60+63
Determination of content of vitamin B6 in dry powder of corn steep liquor by HPLC
LIU Yue-qin;ZHAO Xue-song;WU Jie;WANG Jin-zhi;WU Yan-dong;YU Li-mei;National Engineering Research Center of Corn Deep Processing;College of Light Industry and Food Science;Zhongkai University of Agricultural and Engineering;
..............page:61-63
Determination of β-carotene in dry okra by reverse phase high performance liquid chromatography
DONG Ai-jun;YANG Xin;ZHANG Ying-chun;ZHANG Hua;JING Jing;College of Food Science and Engineering;Harbin Institute of Technology;
..............page:64-66+69
Comparison of the content of arsenic,mercury,cadmium and lead between Fritillaria taipaiensis and FritiLlaria unibracteata by wet digestion-atomic fluorescence spectrum
ZHOU Nong;GUO Dong-qin;SHEN Li;WU Ying-mei;GAN Chang-bo;College of Life Science and Engineering;Chongqing Three Gorges University;Chongqing Three Gorges Medical College;
..............page:67-69
Comparative analysis of the aroma components of Cabernet Sauvignon in four regions
SUN Sha-sha;FAN Wen-lai;XU Yan;LI Ji-ming;YU Ying;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;Center of Science and Technology;Changyu Group Co.;Ltd.;
..............page:70-74+82
A preliminary attempt to establish the high performance liquid chromatographic fingerprint of kang zhuan tea
HU Yan;QI Gui-nian;College of Horticulture;Sichuan Agricultural University;
..............page:75-78+87
Antibacterial mechanism of extract from Amomum tsao-ko on Staphylococcus aureus
PENG Mei-fang;CHEN Wen-xue;LI Yu-zhen;TONG Hui-zhu;QIU Hou-yuan;College of Food Science and Engineering;Hainan University;
..............page:79-82
Inactivation and kinetics analysis of aerobic bacteria in pear juice exposed to high pressure carbon dioxide
LIAO Hong-mei;DING Zhan-sheng;ZHONG Kui;LONG Fei-yi;LIAO Xiao-jun;School of Food Science and Technology;Jiangnan University;Institute of Agro-food Science and Technology;Chinese Academy of Agricultural Sciences;Department of Quality Supervision & Inspection and Measurement NICPBP in Liuyang;National Fruit and Vegetable Processing Technology Center;
..............page:83-87
Structure and antioxidant properties of Ganoderma lucidum polysaccharides extracted by ultrasonic wave and hot water
LIU Jun-fa;FENG Meng-ying;YOU Li-jun;LUO Wei;ZHAO Qiang-zhong;ZHAO Mou-ming;College of Light Industry and Food Sciences;South China University of Technology;Analytical and Testing Center;South China University of Technology;
..............page:88-92
The thermal oxidative stability of edible oils with different fatty acids pattern
XU Ting-ting;LI Jing;KAN Li-jiao;FAN Ya-wei;ZHENG Tian-wen;DENG Ze-yuan;State Key Lab of Food Science and Technology;Nanchang University;Institute for Advanced Study;Nanchang University;
..............page:93-97
Chemical components of the volatile oil of the stem and leaf from Chrysanthemum indicum and its resistant to plant pathogenic fungi
LIU Xiao-dan;LIU Cun-fang;LAI Pu-hui;ZHAO Yun-kai;LIN Min;CHEN Kai;School of Chemical and Environmental Sciences;Shaanxi University of Technology;
..............page:98-100+104
Analysis of rheological properties of boiled grape juice associated with musalais process
ZHU Li-xia;WANG Qiang;College of life science;Tarim University;Xinjiang Production & Construction Crops Key laboratory of local Agri-products Process from Southern;
..............page:101-104
Study on the suitable small MW of peptides hydrolyzed from wheat gluten catalysed by protease
GU Zhong-hua;ZHU Xu;YANG Ling-xiao;CHENG Li-lin;WANG Li;ZHANG Hui;QIAN Hai-feng;China State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:105-109
Study on heat pump drying characteristics of yellowfin tuna(Thunnus albacores) skin
LU Miao-ling;LV Fei;DING Yu-ting;College of Biological and Environmental Engineering;Zhejiang University of Technology;
..............page:110-113+119
Inhibitory effects of 20 species of Sichuan authentic herbal medicine on mycelial growth of Botrytis cinerea
LIU Tie-qiu;SUN Xue-dan;HE Miao;LUO You;LU Yong;ZENG Xian-yin;Isotope Research Laboratory;Sichuan Agricultural University;College of Life and Basic Sciences;Sichuan Agricultural University;Sichuan Master Agricultural Development Co.;Ltd.;
..............page:114-119
Study on the production of Enteromorpha prolifera bio-organic fertilizer and its effect on the quality of Cherry Radish
LI Yin-ping;WANG Jin;YU Yuan;WANG Peng;College of Food Science and Engineering;Ocean University of China;
..............page:120-124
Correlation analysis between chemical components and sensory quality of coffee
HU Shuang-fang;WEI Ya-xi;XING Jing-jing;TONG Shi-sheng;NIU Yin-xue;LIU Ping;College of Food Science & Nutritional Engineering;China Agricultural University;Beijing City College;
..............page:125-129+134
Flocculating effect of seven kinds of flocculants on Monoraphidium sp.
LIU Ping-huai;ZHANG Ling;LUO Ning;College of Materials and Chemical Engineering;Hainan University;Ministry of Education Key Laboratory of Protection and Development Utilization of Tropical Crop Germplasm Resources;Hainan University;
..............page:130-134
Study on purification of defatted rice bran antioxidant peptide
XU Ya-yuan;ZHOU Yi-bin;WAN Miao;JIN Xin;Tea & Food Science and Technology College of Anhui Agriculture University;Key Laboratory of Food Safety Detection and Analysis of Anhui Province;
..............page:135-139+142
Effect of beeswax on properties of soybean-protein-isolate/carboxymethyl cellulase composite materials
ZHANG Chao;GUO Xiao-fei;LI Wu;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:140-142
Study on inhibition effects of propolis extract from Volvariella volvacea and contaminative microorganisms
CAO Hong-gang;FAN Jia-heng;LI Liang-mei;ZHAO Feng-yun;Research Center of Food Engineering;Kunming University of Science and Technology;
..............page:143-146
Study on the content changes of isoflavones,Vitamin C,trypsin inhibitor during soybean germination
SUN Bing;ZHENG Liu-xue;ZHU Si-qi;QIN Yang;YANG Yang;LI Xin;CUI Su-ping;Heilongjiang Bayi Agricultural University;
..............page:147-149
Optimization of fermentation medium for curdlan by response surface methodology
YUAN Fang;ZHAO Shuang-zhi;SU Li;ZHANG Yan-hao;GUO Hong-ming;QILU University of Technology-School of Food & Bioengineering;Shaodong Food Ferment Industry Research & Design Institute;Shandong Food & Fermentation Engineering Research Major Laboratory;Taixing Yiming Biological Products Co.;Ltd.;
..............page:150-154
Effect of transglutaminase on the quality of stirred yoghurt
MU Ying-jie;LIN Hai-jun;YANG Li-jie;LI Dan-feng;HUO Gui-cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:155-158+172
Study on the preparation and the effect of pH of soy protein isolate-phospholipid complex emulsion system
WANG Huan;FENG Hong-xia;ZHANG Ya-na;WANG Yan;LI Yang;JIANG Lian-zhou;WANG Jing;College of Food Science;Northeast Agricultural University;
..............page:159-162+176
Study on the aroma components of Pu-erh ripe teas fermented by adding exogenous carbon source
GAO Li;LIU Tong-xun;College of Light Industry and Food Science;South China University of Technology;
..............page:163-167+180
Optimization of fermentation medium for protease production by Stenotrophomonas maltophilia using response surface methodology
GU Jin-lin;ZHNAG Hong-fa;XIA Yong-jun;REN Jing;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
..............page:168-172
Mutation and selection of high fermentation rate of D-lactic acid producing strain by atmospheric and room temperature plasmas
BAI Zhong-zhong;SUN Jia-duo;WU Bin;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;
..............page:173-176
Cloning of β-glucosidase genes from Tridchoderma viride into E.coli
LIU Ying;HAN Chun-ran;ZHANG Shuai;ZHANG Wei-wei;DOU Bo-xin;College of Food Engineering;Harbin University of Commerce;
..............page:177-180
Study on isolation and identification of protease-producing marine bacteria and optimization of fermentation medium
HUAN Hui-jie;ZHONG Hong-bo;LEI Fen-fen;CUI Chun;ZHAO Mou-ming;College of Light Industry and Food;South China University of Technology;
..............page:181-185
Isolation,purification and identification of dominant lactic acid bacteria from traditional fish sauce
ZHANG Hao;ZHANG Chao-hua;CAO Wen-hong;LI Rui-jie;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:186-188+194
The co-expression of beta-glucosidase gene and endo-glucanase gene in Escherichia coli
TANG Zi-zhong;LIU Shan;HAN Xue-yi;CHEN Hui;SUN Rong;SHAN Zhi;GOU Lin;WU Qi;College of Biology and Science;Sichuan Agricultural University;Department of Biological and Chemical Engineering;Panzhihua University;
..............page:189-194
Optimization of conditions of nitrite reductase production in Pediococcus pentosaceus from salted fish
WU Yan-yan;WANG Ya-nan;LI Lai-hao;YANG Xian-qian;QI Bo;HUANG Hui;MA Hai-xia;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing of Ministry of Agriculture;College of Food Science and Technology;Shanghai Ocean University;
..............page:195-199
Study on processing technology of fish scale angiotensin-I converting enzyme inhibitory peptides
ZHANG Feng-xiang;LI Qing-hua;WANG Xia;ZHOU Jian;Collage of Public Health;Weifang Medical University;
..............page:199-204+224
Effect of different starter rate on content of bioactive ingredient in fermented mulberry-leaf tea
XIAO Hong;HUANG Xian-zhi;DING Xiao-wen;SHEN Yi-hong;ZHANG Ya-qiong;LIANG Han-yu;ZHANG Di;DING Shun-jie;College of Food Science;Chongqing Key Lab of Agricultural Product Processing;Southwest University;Institute of Sericulture and Systems Biology;Southwest University;State Key Laboratory of Silkworm Genome Biology;
..............page:205-208+224
Study on optimization of enzymatic extraction of polysaccharide from base of Flammulina velutipes stipe using response surface methodology
CHEN Gui-tang;ZHAO LI-yan;LIU Wei;LI Bo;QI Guo-hong;WANG Sui-lou;School of Pharmacy;China Pharmaceutical University;College of Food Science and Technology;Nanjing Agricultural University;
..............page:209-213+228
Study on gene cloning,expression and enzymatic characterization of a high maltose-producing alpha-amylase from Thermobifida fusca
XUE Bei;WANG Zhi-bing;LIU Zhen-dong;WEI Yu-tuo;Department of Food Science;Tibet Agricultural and Animal Husbandry College;Chengdu Rongsheng Pharmaceuticals Co.;Ltd.;Key Laboratory of Microbial and Plant Genetic Engineering of Ministry of Education;Guangxi University;
..............page:214-218+231
Optimizing the vacuum brining parameters of pork by response surface methodology
XIONG Ling;ZHANG Li-yan;College of Light Industry and Food Science;South China University of Technology;
..............page:219-224
Optimization of Maillard reaction condition for squid viscera hydrolysate and changes of amino acids component before and after reaction
ZHANG Hui-fang;LI Ting-ting;LI Jian-rong;LI Xue-peng;DONG Zhi-jian;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;
..............page:225-228
Study on the deproteinization method for Opuntia dillenii Haw. crude polysaccharides
ZHU Miao;YUAN Qing-xia;CHENG Jie;LI Heng;LI Li-mei;ZHANG Gui-he;ZENG Fu-hua;College of Food Science;Hainan University;College of Life Science and Technology;Zhanjiang Normal University;University Engineering &Technology Development Center of Fringe Tropical Characteristic Plant in Guangdong;
..............page:229-231
Preparation and properties of soluble dietary fiber by water bath and ultrasound from apple pomace
GAO Yue;ZHANG Ying;LU Qi;XIANG Feng-ying;CHEN Xiao-qiang;ZHANG Jun;Key Laboratory of Forest Plant Ecology;Northeast Forestry University;Ministry of Education;
..............page:232-235+239
Purification of pigment from Brassica oleracea L. var. botrytis L. by macroporous resin
LI Yun-zhi;JING Zhi-feng;School of Pharmacy;Anhui University of Chinese Medicine;
..............page:236-239
Optimum extracting technology of totals flavonoids for Ixeris chinensis and the effect of drying methods on extraction rate
SHI Tong-tong;HAN Li-ping;CHEN Ying-ying;WANG Jie;SUN Jian-feng;ZHAO Xue-cong;ZHANG Yu-fen;College of Food Science;Agricultural University of Hebei;Tangshan Caofeidian Provincial Wetland and Bird Conservation Management Office;College of Horticulture;Agricultural University of Hebei;
..............page:240-243+247
Optimization of the extraction of total flavonoid from broad bean skin by microwave-assisted
FENG Xue-hua;ZHANG Guo-sheng;TAO A-li;CAO Dian-jie;The Anhui Xinhua University School of Medicine;
..............page:244-247
Study on comparison of extraction methods on fish oil from the viscera of silver carp
WANG Hai-lei;LUO Qing-hua;HUANG Mei-e;WANG Miao-miao;WU Pei-lin;XIANG Jian-guo;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Hunan Food and Drug Vocational College;School of Life Science;South-central University for Nationalties;College of Animal of Science & Technology;Hunan Agricultural University;
..............page:248-252+257
Preparation and structure characterization of whey polypeptide chelating calcium
XIAO Shan;HUANG Li-xin;ZHAO Bi-qiu;College of Light Industry and Food Sciences;South China University of Technology;Guangzhou Huaqiao Sugar Co.;Ltd.;
..............page:253-257
Research of the effect of different sterilization ways on quality of spiced goose meat
BU Li-jun;ZHONG Zheng-ze;LIN Bao-zhong;PENG Xiang-wei;XIE Hua-dong;Chongqing Academy of Animal Science;Scientific Observing and Experimental Station of Animal Housing System in Southwest;Ministry of Agriculture;
..............page:258-260+264
Research of extraction procedure for Pueraria-Yuqi capsule ingredients
ZHOU Tian-hao;XU Jing;MOU Yan-ying;XIE Su-hua;LI Jin-sheng;Beijing Zhongyan Tongrentang Chinese Medicine R&D Co.;Ltd.;Beijing Tong Ren Tang Technologies Co.;Ltd.;
..............page:261-264
Effect of the different process conditions on the main components content of instant Pu’er tea
GENG Li-jing;ZHOU Wei;GUO Xue;WANG Mei-ling;Food Science and Processing of Liaoning Medical University;
..............page:265-270+274
Study on the inclusion behavior between LR-CD and nystatin
WANG Jin-peng;JIAO Ai-quan;ZHOU Xing;ZHAO Jian-wei;TIAN Yao-qi;JIN Zheng-yu;State Key Lab of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:271-274
Optimization of extraction process of polyphenols from Brassica campestris L. var. purpurea Baileysh waste by ultrasonic-water
DAI Li-ting;LI Ya;HE Ling-ling;TANG Wen-juan;LIU Chao-li;LI Jian-hua;Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables;Hubei Engineering University;
..............page:275-278
Optimization of extraction of polyphenols from grape seeds by response surface methodology
LU Xiao-ting;WANG Tian-tian;WANG Jun;College of Chemistry and Life Sciences;Changchun University of Technology;Tonghua Grape Wine Co.;Ltd.;
..............page:279-283+287
Study on the effect of heat treatment on structural properties of Haliotis discus
ZHU Si-mi;SU Chen-fan;CHEN Li-jiao;HONG Jia-min;College of Food Science;Fujian Agricultural & Forestry University;
..............page:284-287
Study on microwave assisted extraction of polyphenols from guava
KUANG Gao-bo;HUANG He;College of Food Science and Technology;Guangdong Ocean University;
..............page:288-291+295
Study on optimization of the extraction of total flavonoids from date seeds by response surface methodology
CHEN Lan;LI Xi-hong;WANG Teng-yue;HAO Mei-mei;MA Wen;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:292-295
Mutagenic breeding of the high-yield Monacolin k strains of Monascus sp. and process optimization its submerged fermentation
HU Wen-xiao;WEI Yan-feng;JIANG Xi-long;SHI Hong-mei;LI Yan-kui;LIU Yi-fan;Shandong Academy of Grape;
..............page:296-301
Study on optimization of olive oil drinking liquid homogenizing conditions by response surface method
GONG Li;CHE Zhen-ming;School of Bioengineering of Xihua University;
..............page:302-305
Optimization ultrasonic extraction of total alkaloids from Xinjiang black mulberry leafs based on orthogonal design
LIU Yi-heng;YANG Ling;College of Life Science;Tarim University;Xinjiang Production & Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;
..............page:306-308+325
Preparation process optimization and characterization of liposomes for loading polypeptide from Chlamys farreri
ZHENG Yuan;JI Xiao-feng;ZHENG Lan-hong;SHENG Jun;WANG Hai-ying;SUN Mi;Laboratory of Marine Enzyme and Engineering;Yellow Sea Fisheries Research Institute;
..............page:309-313+333
Study on high pressure(HP) treatments on Pectin methylesterase(PME) activity in strawberry beverage
ZHANG Bo-bo;WANG Dan;MA Yue;ZHANG Chao;ZHAO Xiao-yan;HUO Nai-rui;College of Food Science;Shanxi Agricultural University;Beijing Vegetable Research Center;Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing;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;
..............page:314-316+338
Experimental study on performance parameters of conical Canavalia cracker
LI Jun;LU Hua-zhong;YANG Zhou;HU Ze-han;College of Engineering;South China Agricultural University;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;South China Agricultural University;
..............page:317-320+350
Synthesis and antibacterial activity of ethyl N-[1-oxo-2,4-hexadien-1-yl]-L-phenylalaninate
ZENG Guang-xiang;LU Hui-bang;SUN Sheng-ling;NING Zheng-xiang;SU Lan;WEI Qing-yi;College of Light Industry and Food Sciences;South China University of Technology;State Key Laboratory of Isotope Geochemistry;Guangzhou Institute of Geochemistry;Chinese Academy of Sciences;
..............page:321-325
Effect of carrageenan on the quality of pork jerky
YANG Yuan-yuan;ZHAO Mou-ming;SUN Wei-zheng;CONG Yi-jie;College of Light Industry and Food Sciences;South China University of Technology;
..............page:326-328+343
Effect of microwave combined antibrowning reagent treatment on the color of green prickleyashes during natural drying
ZHANG Fu-sheng;CHEN Ke-wei;ZHENG Jiong;KAN Jian-quan;College of Food Science;Southwest University;Quality and Safety Rrisk Assessment Laboratory of Agricultural Products Storage and Preservation;Ministry of Agriculture;
..............page:329-333
Effect of different final temperature on vacuum cooled fresh beef’s quality
LIAO Cai-hu;SHAN Bin;ZHONG Rui-min;HUANG Guo-qing;LAI Wang-hang;Yingdong Food Science and Engineering Institute;Shao Guan University;
..............page:334-338
Effect of exogenous salicylic acid on anti-chilling-injury of postharvest apricot fruit
YUAN Jie;ZHU Xuan;PANG Huan-ming;GUO Wan-wan;College of Food Science;Xinjiang Agricultural University;
..............page:339-343
Effect of BHA on the quality of dried product of Acetes Chinensis during accelerated oxidation process
ZHOU Xu-xia;ZHAO Dan-dan;LV Fei;DING Yu-ting;College of Biological and Environmental Engineering;Zhejiang University of Technology;
..............page:344-346
Effects of high levels of DHA/EPA fish oil triglyceride type on the lipid metabolism in fatty liver rats
MAO Lei;ZHU Yu-zhe;ZHANG Wei-gang;WANG Jing-feng;College of Food Science and Engineering;Ocean University of China;
..............page:347-350
Antidiabetic effect of Lactobacillus rhamnosus in high-fat-fed and streptozotocin-induced type Ⅱ diabetic mice
CHEN Pei;DANG Hui;ZHANG Qiu-xiang;LIU Xiao-ming;ZHAO Jian-xin;CHEN Yong-quan;ZHANG Hao;CHEN Wei;State Key Laboratory of Food Science and Technology;Jiangnan University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;School of Food Science and Technology;Jiangnan University;
..............page:351-354+366
Taste characters and hedonic study of three popular lychees(Litchi chinensis Sonn.) in Shenzhen
QIAO Fang;HUANG Lue-lue;FANG Chang-fa;ZHANG Shu-fei;School of Applied Chemistry and Biological Technology;Shenzhen Polytechnic;
..............page:355-358+371
Evaluation of the antioxidant and anti-fatigue effect of soy oligopeptide
WANG Xin;XU Li-ping;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
..............page:359-362+375
Research progress in epigenetic regulation of resveratrol in grape
LIU Yuan-jin;LIN Qin-lu;LUO Fei-jun;Central South University of Forestry and Technology;College of Foodscience and Engineering;
..............page:363-366
Advance on sample pretreatment and analysis of DEHP in food samples
XU Yan-yang;SI Teng-fei;YU Jiang;QIAN Yong-zhong;LI Yun;ZHOU Jian;ZHANG Xing-lian;Key Laboratory of Agro-Product Quality and Safety;Institute of Quality Standards Testing Technology for Agro-Products;Chinese Academy of Agricultural Sciences;Faculty of Printing and Packaging Engineering;Xi’an University of Technology;
..............page:367-371
Spinning cone column and its recent application in food and fragrance perfume industry:A review
YU Han-mou;JIANG Xing-tao;XIAO Hai-hong;R&D Center of Shenzhen Boton Flavors & Fragrances Co.;Ltd.;R&D Center of Shenzhen Natural Flavor Engineering Technology;
..............page:372-375
Research progress in enzymatic modification of soybean protein isolate
LIU Shao-bo;CHEN Fu-sheng;LIU Kun-lun;BU Guan-hao;XU Wei-he;ZHOU Ying-chun;College of Food Science and Technology;Henan University of Technology;School of Chemistry and Chemical Engineering;Henan University of Technology;
..............page:376-379
Research progress in toxicity and detoxification of deoxynivalenol
LI Guo-lin;XUE Hua-li;BI Yang;ZHANG Zhong;College of Food Science and Engineering;Gansu Agricultural University;
..............page:380-384
Major mycotoxinsin the citrus fruits and development of detection methods
HU Yuan-yuan;MA Liang;ZHANG Yu-hao;College of Food Science;Southwest University;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation Ministry of Agriculture;Food Engineering and Technology Research Center of Chongqing;
..............page:385-391
Research progress in the nutrition,flavor and functional properties of Chinese soft-shelled turtle(Trionyx sinensis)
ZHANG Dan;WANG Xi-chang;LIU Yuan;College of Food Science and Technology;Shanghai Ocean University;
..............page:392-395
Preparation of immunoaffinity column and advances in application of mycotoxin analysis
YUAN Yi;LU Ting-jin;SHEN Teng-teng;QIN Xue-lei;LIU Ying;JIAO Zhi-pei;LIAO Jing-shu;ZHANG Dong-sheng;Jiangsu Su Wei Institute of Microbiology Co.;Ltd.;Henan center for Supervision & Inspection of Grain;Oil and Feed Product Quality;Hu nan Sinograin Quality Detection Center;
..............page:396-400
Influence factors of ultrasonic-assisted extraction process of tea polyphenols
WU Xuan;ZHANG Yuan;LIU Yu-de;SHI Xue-zhi;School of Material and Mechanical Engineering;Beijing Technology and Business University;
..............page:401-403
shi pin gong ye ke ji zheng ding
..............page:404
shi pin gong ye ke ji he zuo
..............page:405