Science and Technology of Food Industry 2014 Issue 1 xin jing ji xing shi xia de qi ye zhuan xing yu sheng ji

Effects of three kinds of Eucommia ulmoides Olive raw materials on the cultivation of pleurotus
ZHANG Chang-wei;PENG Sheng;ZHANG Lin-jie;PENG Mi-jun;ZHANG Shui-han;XIAO Juan;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Institute of Hunan traditional Chinese medicine;

..............page:52-55

Effect of different time electrical stimulation on quality of yak during aging
TIAN Yuan;DANG Xin;HAN Ling;YU Qun-li;YANG Qin;SONG Ren-de;BAO Shan-ke;College of Food Science and Engineering;Gansu Agriculture University;Gan nan Institute of Animal Science and Veterinary;Yushu Animal Husbandry and Veterinary Station;Animal husbandry and scientific research institute of QingHai;

..............page:56-60+65

Effect of two phases of high and low temperatures on characteristic color development and antioxidant activity in Maillard reaction system
ZHANG Sha-sha;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:61-65

Research of the extrusion on the component changes of the fruit and vegetable breakfast cereal
LIU Wen-hua;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;LUO Jie;School of Food Science and Technology;Jiangnan University;

..............page:66-69+73

Study on the thermal stability of channel catfish skin collagen based on ultrafine grinding
WANG Li-Hui;MA Qian;ZHANG Yu-zhong;Research Center of Food Equipment;Jiangnan University;School of Food Science and Technology;Jiangnan University;

..............page:70-73

Study on the dielectric properties of scallop adductors at frequency of 915MHz and 2450MHz
ZHANG Wen-jie;XUE Chang-hu;CONG Hai-hua;JIA Min;WANG Zhao-qi;College of Food Science and Engineering;Ocean University of China;

..............page:74-77+82

Study on japonica rice starch and its gelatinization properties and edible quality of cooked rice
MO Xiao-yu;QU Dao-feng;HAN Jian-zhong;Key laboratory of Food Safety of Zhejiang Province;Food Quality and Safety Department;Zhejiang Gongshang University;

..............page:78-82

Effect of the time of frozen on secondary structure of glutenin and gliadin and textural properties of dough
LI Xue-hong;HU Zhong-yu;LU Yong;JING Xiao-yan;LIU Yan-qi;Department of Food and Bioengineering;Zhengzhou University of Light Industry;

..............page:83-86+97

Study on quality changes of fast frozen rice dumplings in storage
PAN Yin-zhu;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;

..............page:87-90+97

Effect of air temperature on drying kinetics of broiler chicken wings and quality of end product
ZHOU Hou-yuan;LI Bian-sheng;RUAN Zheng;GUO Wei-bo;LIN Guang-ming;College of Light Industry and Food Sciences;South China University of Technology;Guangdong WuQiong Food company Limited;

..............page:91-97

Effect of pH and dialdehyde starch on the properties of tilapia skin gelatin films
TANG Lan-lan;ZHAO Yang-fang;WENG Wu-yin;TAO Zhong;ZHENG Hui-bin;College of Biological Engineering;Jimei University;

..............page:98-101+105

Comparative study of chemical compositions in cigarette and raw materials,partly-finished product and finished product of tobacco sheet
LIN Jian-sheng;ZHOU Shi-lu;YUE Yong;ZHENG Xuan;MENG Jian-jun;Technology Center of China Tobacco Shandong Industrial Co.;Ltd.;

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

Study on effect of boiling conditions on quality of chicken bone stock
ZENG Qing-qing;ZHANG Li-yan;College of Light Industry and Food Sciences;South China University of Technology;

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

Purification and antioxidative activity of polysaccharides from cold-extracting apple peel
DOU Jiao;GUO Yu-rong;XUE Zhan-feng;CHEN Wei-qi;LI Jin-yun;MENG Yong-hong;Shaanxi Normal University;College of Food Engineering and Nutritional Science;

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

Effect of different components of fucoidan from Sargassum siliquastrum on Lung Cancer A549 Cells
CAI Lu;WANG Wei-min;CHEN Su-hua;DING Wei;LI Chun-lian;College of Food Science and Technology;Guangdong Ocean University;Xujun Aquatic Products Limited Company;

..............page:116-119+124

Protein isolation from bean vermicelli waste water and characterization
SHI Wei-wei;HUA Yu-fei;School of Food Science and Technology;Jiangnan University;

..............page:120-124

Study on auto-oxidation and several antioxidants on antioxidation performance of raspberry seed oil
ZHANG Bai-qing;WU Di;Food Science College of Shenyang Agricultural University;

..............page:125-128

Research of the solution viscosity and conformation character of polysaccharide from the mushroom sclerotia of pleurotus tuber-regium
LIU A-juan;ZHANG Jing;ZHANG Hua-peng;ZHANG Peng;LIANG Tao;SUN Run-guang;College of Food Engineering and Nutrition Science;Shannxi Normal University;

..............page:128-132

Study on enzymatic characteristics of Peroxidase( POD) in pomelo
LI Jie;CHEN Zhong;LIN Wei-feng;School of Light Industry and Food science;South China University of Technology;

..............page:133-136

Induction and PMA-qPCR detection of Listeria monocytogenes in viable but non-culturable state
HUANG Yun;YU Yi-gang;HUANG Xin-li;LI Xiao-feng;XIAO Xing-long;WU Hui;College of Light Industry and Food Science;South China University of Technology;Huizhou Quanlity and Measuring Superrision Testing Intitute;

..............page:137-140+149

Purification and identification of Streptococcus thermophilus phage
XU Zhi-ping;PAN Neng-qing;XU Ai-cai;HUA Bao-zhen;HUANG Li-fen;MA Cheng-jie;State Key Laboratory of Dairy Biotechnology;Technical Center of Bright Dairy & Food Co.;Ltd.;College of Food Science and Technology;Huazhong Agricultural University;

..............page:141-143+149

Amylase from Lactobacillus paracasei L1: Optimization of its fermentation condition and reaction temperature and pH
SUN Zhu-ping;ZHANG Li-li;WANG Yu-tian;Food Science and Engineering College;Liaoning Medical University;

..............page:144-149

Establishment of microbial growth kinetics prediction model of S.maltophilia in fresh-cut cabbage
CUI Hui-ling;CHEN An-jun;LUO Chan;AO Xiao-lin;ZHOU Bing;HUANG Ting;College of Food Science;Sichuan Agriculture University;

..............page:150-154+159

Effect of nitrogen on the growth,lipid accumulation and nutrient uptake of a freshwater microalgae Ankistrodsemus sp.
ZHANG Sen;LIU Ping-huai;WANG Li-bo;YANG Xun;HAO Zong-di;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;

..............page:155-159

Germicidal efficacy of neutral electrolyzed water against the apparatus for the production of aquatic products
CHEN Jing-jing;DENG Shang-gui;LIN Xue;CHEN Dong-liang;Zhejiang Ocean University;

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

Study on isolation and identification of the spoilage microbes in bottled tomato sauce and their characteristics
YANG Hong-hong;CHEN Guo-gang;LIU Ya;JIANG Ying;WANG Chen-qiang;College of Food;Shihezi University;Xinjiang Guannong Fruit & Antler Group Co.;Ltd;

..............page:164-167+173

The study of pepsin immobilized with alginate and chitosa
LI Xiao-jing;HOU Jun-cai;JIANG Lian-zhou;ZHU Xiu-qing;HAN Zong-yuan;WU Yao;ZHANG Jia-xiu;GAO Meng-ni;HAN Wei-wei;CAO Qiu-ge;GENG Hao;College of Food Science;Northeast Agricultural University;National Research Soybean Engineering and Technology Center;Northeast Agricultural University;

..............page:168-173

Effect of Saccharomyces cerevisiae species on the quality of Vaccinium Bracteatum Thunb.fruits wines and its productive process
WANG Li;SUN Shu-yang;QIAN Hai-feng;ZHANG Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;College of Food Engineering;Ludong University;

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

Research of optimum degradation conditions of fomesafen by Aspergillus flavus
CUI Wen-juan;ZOU Yue-li;TAO Bo;SUN Ning;ZHAO Di;ZHU Mei-hua;ZHANG Ru-ru;College of Science;Northeast Agricultural University;College of Agricluture;Northeast Agricultural University;

..............page:178-180+185

Process optimization of killing Aspergillus niger isolated from corn by microwave irradiation
XU Yan-yang;YU Jing;ZHU Zhi-hong;DONG Zhou-yong;School of Biological and Agricultural Engineering;Jilin University;

..............page:181-185

Optimization of ultrasonic-assisted extraction and antioxidant activity of chlorogenic acid from Lonicera macranthoides Hand.-Mazz.
LIU Ya-min;LIU Yu-min;LI Qiong;SHANG Yan-shuang;College of Resources and Environment;Southwest University;College of Life Sciences;Southwest University;College of Pharmaceutical sciences;Southwest University;

..............page:186-190+195

Optimization of fermentation medium of Bacillus amyloliquefaciens ZJHD-06 by response surface methodology
AN Jun-ying;LIU Ying;ZHU Wen-juan;HU Xue-qiong;YE Li-zhen;Guangdong Provincial Key Laboratory of Aquatic Product 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:191-195

Applied research of modified starch and guar gum in frozen bun dough
DUAN Ren-yu;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;

..............page:196-201

Study on the synthesis of allicin by using ozone and the application of the method on garlic oil
LI Wen-qing;ZHOU Hua;YAN Ri-an;HUANG Xue-song;OU Shi-yi;Department of Food Science and Technology;Jinan University;

..............page:202-205+269

Optimization of cellulase-assisted extraction of osthole from root of Radix Angelica Pubescens using response surface methodology
ZHAO Mei-rong;LI Xue-hu;LIU Yao-ming;YAO Hai-chao;LU Xi-hong;ZHOU Xiang;XIN Zhi-jun;SE Zhu;LIANG Jian-ping;Institute of Modern Physics;Chinese Academy of Sciences;University of Chinese Academy of Sciences;Anning Branch Lanzhou General Lanzhou Command CPLA;Institute of Animal Science;Tibet Academy of Agricultural and Animal Husbandry Sciences;

..............page:206-209+269

Optimization of ultrasonic-assisted extraction conditions of polyphenol from Picea koraiensis Nakai by response surface methodology
ZHOU Fang;ZHAO Xin;GONG Jie;LIU Hai-peng;WANG Zhen-yu;School of Forestry;Northeast Forestry University;The Academy of Quality Inspection and Research in Hei Long Jiang Province;School of Food Science and Engineering;Harbin Institute of Technology;

..............page:210-213+218

Optimization of color-protecting process conditions of Cryptotaenia japonica Hassk
SONG Liu-li;YANG Zhou-sheng;ZHOU Shou-biao;YU Zhi-fang;YANG Xue;YU Han-lu;YAO Yong-jie;WANG Feng-zhang;PENG Ji-xiang;College of Environmental Science and Engineering;Anhui Normal University;College of Food Science and Technology;Nanjing Agricultural University;

..............page:214-218

Study on extraction of corn germ protein by two-step enzymatic method
CHEN Li-an;ZHANG Ming-di;College of Quartermaster Technology;Jilin University;

..............page:219-222+226

Influence of pasteurization in the goat milk sanitary quality
LI Long-zhu;ZHANG Fu-xin;GE Ping;HOU Yuan-lin;DU Yuan-hua;YU Ling-ling;College of Food Engineering and Nutritional Science of Shaanxi Normal University;

..............page:223-226

Optimization of processing technology and formulation of green tea-kiwi fruits compound beverage
SUN Hong-yan;WANG Xiao-yun;LIU Wen-xing;College of Chemical and Biological Engineering;Taiyuan University of Science and Technology;Shanxi Provincial Demonstration Center of Experiment Teaching in Chemical and Biological Engineering;Institute of Shanxi Soil and Water Conservation;Department of Agronomy;College of Agriculture and Biotechnology;Zijingang Campus;Zhejiang University;

..............page:227-231+236

Immibilization of naringinase onto cross-linked alginate sodium carrier
LEI Sheng-jiao;PAN Si-yi;College of Chemistry and Life Science;China Three Gorges University;College of Food Science and Technology;Huazhong Agricultural University;

..............page:232-236

Optimization of extraction technology of flavonoids from Rose Laevigata Michx.and their comparison
GAO Pin-yi;JIN Mei;YANG Di;JIANG Fu-yu;ZHANG Wen-chao;ZHANG Zhen-xue;LIU Xue-gui;College of Pharmaceutical and Biological Engineering;Shenyang University of Chemical Technology;College of Chemical Engineering;Shenyang University of Chemical Technology;

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

Study on the functional beverage with eyesight protection
LI Yuan-yuan;ZHANG Dan-dan;LI Na;LI Xiao-hong;LI Xiao-yue;JIANG Zhan-mei;Northeast Agricultural University;College of Food Science;

..............page:242-245

Reseach of processing technology of auricularia auricular paper
FAN Chun-yan;Daxinganling Vocational College;

..............page:246-248+253

Three stage extraction and structural characters of melanin from black-bone silky fowl
HUANG Yu-mei;TIAN Ying-gang;ZHU Sheng;Nanchang University College of Science and Technology;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:249-253

Optimization of solid state fermentation medium of Monascus M2 for xylanase production by response surface analysis
LIU Bo;WU Ying-long;ZHANG Xia;HUANG Ya-li;College of Food Science;Sichuan Agricultural University;

..............page:254-258+314

Experimental study on technology of vacuum freeze-drying of concentrated soup of yak bone
ZHANG Yu-bin;YU Qun-li;NIE Zhi-gang;ZHENG Ya;College of Food Science and Engineering;Gansu Agricultural University;College of Information Science and Technology;Gansu Agricultural University;

..............page:259-263+362

Navel orange sorting and packaging surface damage detection algorithm design based on computer vision and image processing
YANG Zu-bin;ZENG Li-hong;College of Mechanical;Chongqing Technology and Business University;Library;Chongqing Technology and Business University;

..............page:264-269

Effects of natural preservatives on shrimp( Penaeus vannamei) during cold storage
XIONG Qing;XIE Jing;GAO Zhi-li;SHI Jian-bing;ZHANG Li-ping;QIAN Yun-fang;College of Food Science and Technology;Shanghai Ocean University;

..............page:270-274

Opportunities and challenges that the super-ministries reform brings to food production enterprises
MENG Xi;CUI Xing-pin;PAN Yu;COFCO Nutrition and Health Research Institute;

..............page:275-278

Detection of class Ⅰ integron from foodborne salmonella and analysis on the drug resistance gene cassettes
ZHOU Rong;LI Lin;SU Jian-yu;LI Bing;XU Zhen-bo;College of Light Industry and Food Sciences;South China University of Technology;

..............page:279-282+269

Research of the contents variation of chlorogenic acid in the leaves of Helianthus tuberosus L.during different growth stages in Chaidamu
YUE Hui-lan;BI Hong-tao;YU Rui-tao;ZHANG Ben-yin;TAO Yan-duo;Key Laboratory of Tibetan Medicine Research;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;

..............page:283-285

Simultaneous determination of ten mental cations in water by single column ion chromatography
ZHANG Xian-an;ZENG Shi-qiao;LI Guan-xin;XU Hong-yong;YIN Zhao-ping;XU Yu-cheng;The Quality Measurement Supervision and Inspection Institute;

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

Determination of phthalate plasticizers in mulch by microwave assisted extraction-gas chromatography
QI Jing-shuai;SONG Ji-ying;SHI Yan-xi;LV Hai-tao;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;College of Resource and Environment;Qingdao Agricultural University;

..............page:289-294+298

Determination of the contents of inorganic elements in bromelain by microwave digestion-inductively coupled plasma mass spectrometry
YE Jian-zhi;HAN Zhi-ping;SU Zi-peng;TAN Wei;WANG Ming-yue;YANG Chun-liang;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;National Center of Agricultural Standardization and Supervision;

..............page:295-298

Comparison of aroma-active compounds among three types of commercial milk chocolate: relationship to sensory perception
LIU Jian-bin;LIU Meng-ya;HE Cong-cong;SONG Huan-lu;WANG Ye;GUO Jia;Laboratory of Molecular Sensory Science;Beijing Technology and Business University;COFCO Nutrition and Health Research Institute Co.;Ltd;

..............page:299-303

Drying mode discrimination of roasted coffee by electronic tongue
HU Rong-suo;LU Min-quan;WU Gui-ping;GU Feng-lin;CHU Zong;TAN Le-he;Spice and Beverage Research Institute;CATAS;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:304-306+317

Determination of alcohol in purple yam low-alcohol fermented beverage by gas chromatography
ZHANG Hong-yu;SONG Shu-hui;ZHOU Jia-hua;LIU Jian-fu;ZHOU Lian-di;Institute of Biotechnology and Food Science;Tianjin University of Commerce;Beijing Vegetable Research Center of BAAFS;Institute of Agricultural Integrated Development of BAAFS;

..............page:307-309+314

Effect of heat shock treatment on reactive oxygen species metabolism and storage quality of fresh-cut sweet pepper
LIU Hong-zhu;ZHAO Xi-heng;CHEN Shuang-ying;LI Jin-cai;School of Chemical Engineering and Technology;Tianjin University;School of Environmental Science and Engineering;Tianjin University;

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

Study of modified konjac glucomannan coating on fresh-keeping of strawberry
GONG Jun;FU Hui;ZHANG Mao-mei;GU Zhen-hua;TANG Bi-hui;Agriculture and Forestry Engineering Department;Changde Vocational Technical College;

..............page:315-317

Study on CA storage technology of green peppers
LI Su-qing;ZHANG Yan-mei;QIN Wen;Food College of Sichuan Agricultural University;

..............page:318-322

Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit
HUANG Xiao-jie;HOU Rui-li;LI Jing-jing;WU Xiao-meng;CHAI Zhe;College of Food Science and Engineering;Liaoning Medical University;Department of Mechanical and Electirical Engineering;Zhengzhou Electric Power Technology College;

..............page:323-325+329

Effect of nanocomposite-based packaging on the postharvest quality of citrus fruit
XIE Shu-hui;SHAO Xing-feng;WANG Hong-fei;XU Feng;Department of Food Science and Engineering;Ningbo University;

..............page:326-329

Effect of leucine on insulin secretion in normal rats
TONG Xing;DONG Jia-yi;WU Zhi-wei;XU Jia-ying;QIN Li-qiang;Laboratory Center;Medical College of Soochow University;School of Public Health;Soochow University;School of Radiation Medicine and Protection;Soochow University;

..............page:330-332+341

Nutritional characteristics of silkworm pupae protein and peptides after simulated gastric and simulated intestinal digestion in vitro
CHEN Jia-jie;WU Wen-hui;NI Ling;YAN Ting;ZHAO Qing-bo;BAO Bin;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;Institutes of Marine Science;Shanghai Ocean University;Institutes of Marine Science;

..............page:333-338

Effect of cooking on phytochemicals and V_C in vegetables
WANG Lu;HE Hong-ju;HE Xiang-yi;FAN Zhi-hong;College of Food Science & Nutritional Engineering;China Agricultural University;National Engineering Research Center for Vegetables;

..............page:338-341

Effect of feeding ultra-fine ginkgo leaves particles on the cholesterol content in eggs
HE Yu-qin;QIU Long-xin;LIN Biao-sheng;DAI Ai-ling;YANG Xiao-yan;College of Life Science Longyan University;Key Laboratory of Fujian University Preventive Veterinary Medicine and Biotechnology;Fujian Provincial Engineering Research Center for the Prevention and Control of Zoonosis;

..............page:342-344+348

Promotion of spleen lymphocyte and macrophage functions induced by neutral protease hydrolysate of Oviductus Ranae protein
GUO Miao;CUI Li;ZHAI Meng-xin;ZHANG Shi-xin;WANG Tao;XU Mei-yu;WENG Qiang;Department of Food Science and Engineering;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;

..............page:345-348

Application of essential oils in the edible antimicrobial films
WANG Dan;ZHOU Cai-qiong;Engineering & Technology Research Centre of Characteristic Food;College of Food Science;Southwest University;

..............page:349-354+274

Effect of processing conditions on quality of fruit and vegetable juices
CHEN Xue-hong;QIN Wei-dong;MA Li-hua;DAI Xiao-juan;College of Food Engineering;Xuzhou Institute of Technology;

..............page:355-362

Development situation and prospects of food lightweight packaging material
ZHAO Na;CHENG Xi;XU Xiao-yun;PAN Si-yi;WANG Lu-feng;College of Food Science & Technology;Huazhong Agricultural University;

..............page:363-367

Recent applications of liquid chromatography tandem mass spectrometry for analyzing antimicrobials residue in food
ZHOU Chun-jie;ZHAO Bo;ZHU Yong-hong;HUANG Si-yu;Chongqing Academy of Metrology and Quality Inspection;National Center of Quality Supervision& Inspection on Agricultural Processed Products and Condiments;Chongqing Engineering Research Center for Food Safety;

..............page:367-370

Study on the application of Near Infrared Spectroscopy in the meat quality evaluation
WU Xi-yu;ZHAO Guo-hua;ZHU Shi-ping;College of Food Science;Southwest University;College of Engineering and Technology;Southwest University;

..............page:371-374+380

Accelerated Solvent Extraction and its applications in food analysis
NIU Gai-gai;DENG Jian-chao;LI Lai-hao;YANG Xian-qing;QI Bo;CEN Jian-wei;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Engineering;Ocean University of China;

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

Nutritional properties of quinoa and its application prospects
WANG Li-ming;MA Ning;LI Song;WANG Chun-ling;LIU Jing-xin;COFCO Nutrition and Health Research Institute;China Tuhsu Flavours & Fragrances I/E Corp;

..............page:381-384+389

Advances in improving the vitamin C content of fruits and vegetables
LONG Yong;SUN Qian;FENG Jing-yuan;SUN Zhi-gao;BAI Xiao-ming;Fruit Research Institute;Chinese Academy of Agriculture Science;College of Horticultural and Landscape Architecture;Southwest University;Food Science College of Southwest University;Forestry and Landscape Authority;

..............page:385-389

The research status of deacidification methods of fruit wine
ZHANG Fang-yan;PU Biao;CHEN An-jun;Food Science and Technology;Sichuan Agricultural University;

..............page:390-393+400

Review on antioxidant peptide and its chemical activity assay methods
QIN Chui-xin;YAO Song-jun;TANG Qing-tao;LI De-ling;ZHENG Zhi-juan;LI Wen-zhi;Infinitus Company Ltd.;College of Light Industry and Food Sciences;South China University of Technology;

..............page:394-400