Science and Technology of Food Industry 2014 Issue 10 shi pin an quan zai xing dong

Application of predictive microbiology in control of quality and safety for fresh-cut fruits and vegetables
FENG Ke;HU Wen-zhong;JIANG Ai-li;XU Yong-ping;SA-REN Gao-wa;College of Life Science and Biotechnology;Dalian University of Technology;College of Life Science;Dalian Nationalities University;

..............page:49-52+56

Rapid determination of six pyrethroids in vegetables using gas chromatography combined with dispersive liquid-liquid microextraction based on solidification of floating organic droplet method
GAO Qing-zhen;MA Zhi-ling;ZHOU Qian-yu;ZHANG Yan-guo;LIN Huan;LIU Xin-yan;LI Ling-yun;LIU Su;Institute of Vegetables and Flowers;Chinese Academy of Agricultural Sciences;Supervision and Testing Center for Vegetable Quality;Ministry of Agriculture;

..............page:53-56

Improvement of colloidal gold based immunochromatographic strip test for detection of Vibrio parahaemolyticus
WANG Bao-gui;WANG Guang-feng;WU Xiao-li;DONG Su-qin;MING Xing;WEI Hua;XU Feng;Jiangxi-OAI Joint Research Institute;Nanchang University;Landscape Engineering;Heze University;Jiangxi University of;TCM International Education College;

..............page:57-61+65

Detection of Salmonella by double antibody sandwich ELISA
WU Yan-hua;NIU Rui-jiang;LAI Wei-hua;SHAN Shan;LIU Dao-feng;NI Xiao-qin;FENG Rong-hua;State Key Laboratory of Food Science and Technology;Nanchang University;

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

Study on key parameters affecting determination of ethyl carbamate in traditional fermented foods by SPE-GC/MS
XIA Qiang;TANG Li;LIANG Ru;ZHENG Jia;YUAN Hua-wei;WU Chong-de;HUANG Jun;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;Sichuan University;National Research Center of Solid-state Brewing;National Engineering Laboratory for Clean Technology of Leather Production;

..............page:66-70

Study on determination of main fatty acids in chrysalis oil by high performance liquid chromatography
CUI Zhi-fang;PENG Qi-jun;School of Chemical and Material Engineering;Jiangnan University;

..............page:71-73+78

Determination of 20 pthalates in feed by Gas Chromatography-Mass Spectrometry
ZHOU Hong-xia;HUA Chun;TANG Hui-min;School of Biochemical and Environmental Engineering of Nanjing Xiaozhuang University;Jiangsu Agro-product Quality Test Center;

..............page:74-78

Comparison of UV spectrophotometry and HPLC in determination of ascorbic acid in Maillard reaction
TANG Le-pan;ZHOU Yong-yan;YU Ai-nong;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;School of Chemistry & Environmental Engineering;Hubei Minzu University;

..............page:79-82

Determination of the content of mental elements in the root of Limonium Bicolor
ZHAO Qian;WANG Meng;JIA Zhen-hua;SONG Shui-shan;Biology Institute;Hebei Academy of Sciences;

..............page:83-85

Dual-priming primers-based PCR method for specific detection of Listeria monocytogenes
XU Yi-gang;LI Dan-dan;ZHANG Bai-qi;LIU Zhong-mei;WEI Dong-xu;LIU Xin-liang;LI Su-long;Technical Centre of Heilongjiang Entry-exit Inspection and Quarantine Bureau;Technical Centre of Hainan Entry-exit Inspection and Quarantine Bureau;Liaoning Entry-exit Inspection and Quarantine Bureau;

..............page:86-89

Determination of the volatile aroma components in dahongpao tea and tea brine eggs seasoning packer by SPME-GC/MS
WANG Yan-ping;LIANG Li-en;Zengcheng Handyware Seasoning Co.;Ltd.;

..............page:90-94

Simultaneous high performance liquid chromatographic determination of 11 common sedatives in mutton
WEI Jin-mei;LUO Yu-zhu;BAI Yun-xu;Instrumental Research and Analysis Center;Gansu Agricultural University;Gansu Key Laboratory of Herbivorous Animal Biotechnology;College of Natural Sciences;Gansu Agricultural University;

..............page:95-97+102

Influence of osmotic stress on fermentative production of L-lactic acid by Lactobacillus paracasei
ZHANG Ning;TIAN Xi-wei;WANG Yong-hong;CHU Ju;ZHANG Si-liang;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;

..............page:98-102

Effect of ultrafiltration on physicochemical properties of tilapia meat protein hydrolysate
WU Wen-long;YANG Ping;LI Li-min;HONG Peng-zhi;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:103-105+109

Inhibition of dietary non-enzymatic glycosylation by bamboo-leaf-flavonoids and glutathione
SUN Tao;ZHANG Yi-ming;XIE Jing;XUE Bin;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;

..............page:106-109

Study on the biofilm formation of Vibrio parahaemolyticus and the effect of its natural inhibitor under different conditions
GUO Qin;XU Hai-tang;YANG Long-ping;SU Chun-yan;GE Zhan-bin;School of Food and Biological Engineering;Jiangsu University;

..............page:110-115

Functional properties of black seed-watermelon seeds protein
DENG Zhi-chuan;ZHANG Chao;ZHANG Hui;LU Xiao-ting;WANG Li;QIAN Hai-feng;QI Xi-guang;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;School of Food Science and Technology;Jiangnan University;

..............page:115-119+124

Study on extraction,analysis and antioxidant activity of lipid from the viscera of starfish(Asterina pectinifera)
ZHAO Xin;ZHAO Ya-ping;ZHOU Da-yong;LIU Li;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;Technology Research Center;Liaoning Province Dalian Ocean Fisheries Group Company;

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

pH-responsive amphiphilic chitosan derivative-based nanomicelles:Preparation,characterization and in vitro release of Vitamin D₃
LI Wen-jian;PENG Hai-long;XIONG Hua;NING Fang-jian;ZHANG Jian-fei;State Key Laboratory of Food Science and Technology;Nanchang University;Department of Chemical Engineering;Nanchang University;

..............page:125-128+133

Effect of ultra-high pressure on gel properties of fish(Nemipterus virgatus) sausage
YI Shu-min;MA Xing-sheng;LI Jian-rong;YU Yong-ming;LI Rui-zhi;MA Yong-jun;HE Zhi-fei;JI Guang-ren;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Zhejiang Industrial Group Co.;Ltd.;College of Food Science;Southwest University;Jinzhou Bijiashan Food Co.;Ltd.;

..............page:129-133

Effect of hot air temperature on drying kinetics of salt baked chicken and quality
LI Qiu-ting;WU Jian-wen;QU Zheng;College of Light Industry and Food Engineering;Guangxi University;

..............page:134-137+141

Effect of different treatment on scavenging oxygen free radicals of polyphenols from Porphyra dentate
LI Ying-chang;WANG Ya-li;LIU Ming-shuang;MA Chun-ying;ZHANG Li-hua;LI Jian-rong;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;

..............page:138-141

Inhibitory effect of extracts on several postharvest fungal diseases of walnut green husk
WANG Gang-xia;PENG Xin-yuan;WU Zhong-hong;LI Wei-xia;ZHANG Zheng-fang;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;Center for Physics and Chemistry Analysis;Xinjiang University;

..............page:142-145+149

Study on rheological property of dough of black-grained wheat wholemeals and quality of the steamed bread
SUN Yuan-lin;CUI Can;ZHANG Long-qing;MA Wei-qi;XIE San-gang;Department of Life Science;Yuncheng University;College of Life Sciences;Shanxi University;Technology Center;Shanxi Yiyuan Yangguang Group;Cotton Research Institute;Shanxi Academy of Agricultural Sciences;

..............page:146-149

Preparation and pharacterization of soluble dietary fiber by water bath and ultrasound from pineapple pomace
XIANG Feng-ying;ZHANG Ying;LU Qi;GAO Yue;SUN Ji-xu;ZHANG Jun;Key Laboratory of Forest Plant Ecology;Northeast Forestry University;Ministry of Education;

..............page:150-154+158

Study on stability of food-grade evening primrose oil microemulsion
WU Hong-yan;SUN Chang-bao;LIU Ning;LIU Jun;GONG Chun-yu;College of Food Science;Key Laboratory of Dairy Science;Ministry of Education Northeast Agricultural University;College of Food and Biological Engineering;Qiqihar University;

..............page:155-158

Separation,surification and preliminary identification for eliminating free radical activity components from metabolites of inonotus obliouus
LI Wan-zhen;PAN Yan;GE Fei;FAN Mei-zhen;Anhui Polytechnic University;Engineering Technology Research Center of Anhui Microbial Fermentation;Anhui Provincial Key Laboratory of Microbial Control;

..............page:159-163

Isolation and preliminary study on the flavor properties of peptide fractions in the autolysates of Penaeus vannamei shrimp head
WU Bin;ZHANG Chao-hua;JI Hong-wu;CAO Wen-hong;LIU ya;ZHU Guo-ping;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:164-167+208

Effect of drying methods on drying characteristics of sweet potato residues and quality of the dried products
BAO Shi-bao;LI Shun-yu;HANG Hua;College of Environmental Science and Engineering;Anhui Normal University;School of Food and Drug;Anhui Science and Technology University;

..............page:168-171+176

Effect of pH on the quality of apple pectin extracted with ultrasonic-wave assisted
DOU Jiao;GUO Yu-rong;XUE Zhan-feng;LI Jie;CHEN Wei-qi;ZHANG Xiao-rui;Shaanxi Normal University;College of Food Engineering and Nutritional Science;

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

Fatty acid composition and antioxidant activity of seed oil from Trichosanthes kirilowii
ZHAO Xiao-yun;GUAN Zhong-hua;LI Qi-ji;WANG Dao-ping;YANG Xiao-shengl;College of Pharmacy;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;

..............page:177-180+185

Preparation of angiotensin I-converting enzyme inhibitory peptides derived from shrimp byproduct by specific enzyme hydrolysis method
ZUO Qi;WU Bing-yu;ZHANG Jian-hua;QIAN Bing-jun;School of Agriculture and Biology;Shanghai Jiaotong University;

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

Study on extraction methods and α-glucosidase inhibitory activity from the total triterpenes of Rosa roxbughii
QIN Jing-jing;LI Qi-ji;XUE Yan;MA Lin;YANG Xiao-sheng;Guizhou University College of Pharmacy;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;

..............page:186-189

Study on the difference of organic acids and free fatty acids in different Chinese rice wine
WANG Pei-xuan;MAO Jian;LI Xiao-zhong;LIU Yun-ya;MENG Xiang-yong;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;National Engineering Research Center of Chinese Rice Wine;

..............page:190-194

Extraction of antioxidant components from Indigowoad Root and evaluation their antioxidation in vitro
ZHAO Lin-jing;LI Hong-sen;WU Xiao-ying;QIAO Yan;WANG Lei;LIN Xu-dong;YAN Fang-long;College of Chemistry and Chemical Engineering;Shanghai University of Engineering Science;

..............page:195-197+201

Study on the model fitting of moisture desorption isotherm and absorption isotherm of rice starch
LIU Cheng-mei;ZHOU Guo-hui;WAN Jie;LUO Shun-jing;AI Yi-min;ZUO Yan-na;WANG Ling-hua;LUO Da-wen;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:198-201

Antibacterial activity and composition analysis of mallotus oblongifolius extraction
LI Yan-jun;WANG Yong;GAO Yan-juan;MA Xiao-yan;ZHANG Ying-ying;College of Life Science and Engineering;Shaanxi University of Science and Technology;Shaanxi Research Institute of Agricultural Products Processing Technology;

..............page:202-204+214

Study on the stability of anthocyanins of raspberry
LI Ying-chang;MA Chi;LV Yan-fang;LV Chang-xin;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;

..............page:205-208

Establishment and characterization of monoclonal antibody against Cronobavcter spp.
YUAN Chen-gang;YANG Hai-Rong;YANG Jie-lin;WU Yang;CHEN Ying;PAN Liang-wen;HE Yu-Ping;Shanghai Entry and Exit Inspection and Quarantine Bureau;Chinese Academy of inspection and Quarantine;Shanghai Youke Biotechnology Co.;Ltd.;

..............page:209-214

Orthogonal array optimization of meat quality in cooked ham
HU Guan-lan;DENG Shao-lin;LIU Ting;HE Xu-xiao;LI Chun-bao;XU Xing-lian;SHI Bai-ming;National Center of Meat Quality and Safety Control;Ministry of Science and Technology;College of Food Science and Technology;Nanjing Agricultural University;Taixing Yiming Biological Products Co.;Ltd.;

..............page:215-219+223

Study on fermentation properties of five bacterial strains separated from traditional salted fish
YOU Gang;WU Yan-yan;LI Lai-hao;YANG Xian-qing;CHEN Sheng-jun;College of Food Science and Engineering;Ocean University of China;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing of Ministry of Agriculture;

..............page:220-223

Study on Lactobacillus fermentum isolated from yak yogurt fermented soybean milk in physicochemical properties
ZHAO Xin;LI Gui-jie;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:224-227+233

Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis
HE Rong-hai;JIANG Bian;ZHU Pei-pei;DING Wen-hui;MA Hai-le;School of Food and Bioengineering;Jiangsu University;Jiangsu Key Laboratory of Agricultural Product Physical Processing;

..............page:228-233

Effect of arbuscular mycorrhizal fungi(AMF) on accumlation capability for Se and photosynthesis characteristics of Actinidia chinensis ‘hongyang’ leaves
LIU Li-li;LIU Ren-dao;HUANG Ren-hua;College of Life Science and Engineering;Southwest University of Science and Technology;State Defense Key Laboratory of the Nuclear Waste and Environmental Securit;Southwest University of Science and Technology;

..............page:234-237+242

Preliminary studies on physiological function of Pinctada martensii meat enzymatic hydrolysate
HAN Si-yin;GUO Jian;JI Li-li;CAI Li-shuang;GU Chang-sheng;SONG Wen-dong;College of Food Science and Technology;Guangdong Ocean University;College of Food and Medical;Zhejiang Ocean University;College of Petrochemical and Energy Engineering;Zhejiang Ocean University;College of Science;Guangdong Ocean University;

..............page:238-242

Fermentable experiment and optimization of the fermentation conditions with Inulin Granules as carbon source culture medium
YU Ji-yang;QIN Ning;LI Xin-hua;WANG Di;ZHANG Ming;ZHENG Feng-e;WANG Lin;Shenyang Agriculture University Food College;Shenyan Product Quality Supervision and Inspection Research Institute;Institute of Agro-Products Processing Science & Technology CAAS;School of Life Science;Liaoning University;

..............page:243-247

Study on screening and growth characteristics of lactic acid bacteria with acid resistant ability
YANG Ying-ge;HUANG Ji-xiang;LI Rong;Xuzhou Bioengineering Technical College;Onlystar Biotechnology Co.;Ltd.;Shandong Province City Service Technology College;

..............page:248-251+257

Study on optimization of water-soluble polysaccharides extraction from Malus prunifolia(wild) Borkh using response surface methodology and its antioxidant activities in vitro
JIA Lin-fei;GUO Jiao;LI Qing-yu;FAN Qiao-ning;ZHANG Wei-gang;PENG Jing;DUAN Yu-feng;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:252-257

Study on the optimization of extraction technology and the antioxidant effect of proanthocyanidins from Picea koraiensis Nakai’s cones
ZHENG Hong-liang;HE Fei;TENG Fei;WANG Ping;WANG Zhen-yu;MA Si-hui;College of Forestry;Northeast Forestry University;College of Food Science and Engineering;Harbin Institute of Technology;

..............page:258-263

Study on preparation and oxidation stability of polyunsaturated fatty acid ethyl ester from Zanthoxylum seeds kernel oil
BIAN Feng-xia;YAO Shi-yong;LIU Rong;YIN Zhong-yi;ZHENG Xu-xu;Environmental and Biological Engineering Institute;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;

..............page:264-268

Study on ultrasonic extraction of seed watermelon polysaccharides and evaluation of its molecular weight and antioxidant activity
SONG Shen;LIU Qin;YIN Zhen-xiong;ZHAO Bao-tang;ZHANG Ji;College of Life Science;Northwest Normal University;Research Center For Gansu Distinctive Plants;Northwest Normal University;

..............page:269-274

Optimization of microwave-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:275-278+283

Study on alkaline extraction technique and characteristics of corn germ protein
REN Xiu-yan;CAO Ge;WANG Meng-yun;MA Ke-jia;CHEN Feng-qing;XU Wen-xiu;LI Xu-can;College of Life Science;Langfang Teacher College;

..............page:279-283

Separation of the greening compounds in garlic by macroporous resin SIPI-40
ZHAO Xiao-dan;CAO Yan-ping;ZHANG Lu;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;School of Forestry;Northeast Forest University;

..............page:284-286+291

Optimization of deproteinized process from Echinops latifolius Tausch polysaccharide by response surface methodology
YANG Bin;YANG Ying;WANG Xue-fei;HU Yan-qing;FAN Lin-lin;LIU Dan-dan;ZHU Hao;College of Veterinary Medicine;Inner Mongolia Agricultural University;

..............page:287-291

Combining fuzzy mathematics and response surface method to optimize the process of whey protein gelation
ZHAO Zi-wei;PAN Dao-dong;ZENG Xiao-qun;WANG Shu-hui;School of Marine Sciences;Ningbo University;

..............page:292-296

Research of nutritious foxtail millet-cowpea vermicelli
JIANG Long-bo;ZHANG Xi-wen;LI Ping;ZHANG Wen-xing;DU Wen-juan;YANG Bin;Millet Research Institute;Shanxi Academy of Agricultural Science;

..............page:297-302

Study on the emulsifying and functional properties of wheat gluten by pancreatin treatment
QUE Fei;ZHAO Lin;CHEN Xi-wei;Department of Applied Engineering;Zhejiang Economic and Trade Polytechnic;Hangzhou Kangyuan Food Science and Technology Co.;Ltd.;

..............page:303-307

Study on the extrusion processing and rheological properties of red bean solid beverage
YU Wen-tao;CHEN Fang-fang;LIU Shao-wei;LU Yan-hua;CHANG Ya-ning;East China University of Science and Technology;

..............page:308-311+323

Optimization of marinated eggs produced by high pressure and changing of egg characteristics
LIU Li-li;YANG Xie-li;KANG Huai-bin;ZHU Bing-qing;SUN Yue;Food & Bioengineering College;Henan University of Science & Technology;

..............page:312-315+328

Optimization of the film-forming conditions of peanut protein isolated edible films
LI Peng;ZHEN Tian-yuan;WANG Ling-ling;GAO Lin;YANG Wei-qiang;SUN Jie;College of Food Science and Engineering;Qingdao Agriculture University;Shandong Peanut Research Institute;

..............page:316-318+345

Study on rheological properties of Propylene glycol alginate
HUANG Ming-li;DONG Yu-hong;LU Chuan-jing;DONG Shi-yuan;College of Food Science and Engineering;Ocean University of China;Chengde Nursing Vocational College;

..............page:319-323

Effect of UV-365 light on acid value and peroxide value of soybean oil in different bottle
LI Wan-zhen;MA Li-na;SUN He;GUAN Zhong;YU Dian-Yu;College of Food Science and Technology;Northeast Agricultural University;

..............page:324-328

Quality analysis of dark muscle from skipjack under different frozen storage temperature
ZHANG Xi-lin;Li Xiang-yang;LIU Shu-lai;DING Yu-ting;College of Biological and Environmental Engineering;Zhejiang University of Technology;

..............page:329-331+354

Effect of a kind of edible film on the physiology and quality of fresh-cut apples
WANG Jia-hong;LIU Cai-hong;JI Xiao-fan;WU Cai-e;College of Forest Resources and Environment;Nanjing Forestry University;

..............page:332-335+359

Study on the best modified atmosphere packaging parameters of cobia during freezing-point storage
WU Yan-yan;SUN Ji-ying;YANG Xian-qing;MA Hai-xia;YANG Shao-ling;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing of Ministry of Agriculture;Dalian Ocean University;

..............page:336-340+365

Study on the hypoglycemic effect of the compounds of seaweed dietary fiber on diabetic mice
LI Yao-dong;YE Jing;XIAO Mei-tian;Department of Chemical and Pharmaceutical Engineering;Huaqiao University;

..............page:341-345

Evaluation and comparison of nutritional compositions in caviar from cultured sturgeons
HUANG Yan-qing;GONG Yang-yang;LU Jian-xue;XIA Yong-tao;GAO Lu-jiao;HU Yuan;HUANG Hong-liang;Key Laboratory of East China Sea & Oceanic Fishery Resources Exploitation and Utilization;Ministry of Agriculture;P.R.China;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Chinese Academy of Fishery Sciences;Hangzhou Qiandaohu Xunlong Technology Co.;Ltd.;Zhejiang Mariculture Research Institute;

..............page:346-350+371

Research progress in decay microbial infection and safety control of fresh-cut fruits and vegetables
SONG Xiao-xue;HU Wen-zhong;BI Yang;JIANG Ai-li;DENG Shu-ling;JIANG Yan-rong;College of Food engineering;Gansu agricultural university;College of Life Science;Dalian Nationalities university;

..............page:351-354

Pretreatment technology and testing methods in food of parabens
ZHOU Jie-Jing;BAO Jin-Yong;XIE Lan-Hua;PENG Zhen-Fu;YANG Gong-Ming;College of Food;South China Agricultural University;

..............page:355-359

Study on mechanisms of flavonoids improving memory
LI Dong-sheng;CHEN Chao-yin;ZHAO Sheng-lan;LIU Di-qiu;GE Feng;Faculty of Life Sci&Tech;Kunming University of Science and Technology-Tsinghua University;Yunnan College of Traditional Chinese Medicine;

..............page:360-365

Research progress in determination method of fluorescent whitening agents
ZHU Xiao-ling;LIU Jie;WEN Hong;YAN Heng;ZHANG Li;WANG Hui-xia;Hubei Provincial Institute for Food Supervision and Test;

..............page:366-371

Study on education improvement for college students specialized in food science based on IFT professional certification
MENG Xiang-he;ZHANG Lan-wei;Ocean College;Zhejiang University of Technology;School of Food Science and Engineering;Harbin Institute of Technology;

..............page:372-374+379

Research progresses in the control of soybean allergen on the basis of biotechnology
GONG Yu-qing;YANG An-shu;CHEN Hong-bing;ZU Qin-qin;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;

..............page:375-379

Research progress in application of complex biological preservation technology in the fresh food
CAI Lu-yun;LV Yan-fang;LI Xue-peng;LI Jian-rong;LI Ting-ting;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationalities University;

..............page:380-384

Research progress in the numb-taste components of Zanthoxylum(Rutaceae)
ZHOU Ting;PU Biao;JIANG Huan-xiao;College of Food Science;Sichuan Agricultural University;

..............page:385-388+400

Research progress in interaction between umami substances
WU Na;GU Sai-qi;TAO Ning-ping;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;

..............page:389-392+400

The development and function of China food exhibition industry in building food brand
XU Jing;HU Wen-zhong;JIANG Ai-li;School of Hospitily;Changchun Vocational Institute of Technology;College of Life Science;Dalian Nationalities University;

..............page:393-395

Research progress in pharmacological activity and its mechanism of anthocyanins in vivo
ZHENG Yun;DONG Quan;College of Food Science;Southwest University;National Representative Center of Experimental Teaching of Food Science and Engineering;Southwest University;

..............page:396-400

2014 nian shi pin zhan lan hui yu gao

..............page:401