Science and Technology of Food Industry 2014 Issue 11 guan yu shi wei zu zhi xian zhi chi tang xin ju cuo de si kao

Moisture changes of stichopus japonicus during the process of autolysis
YI Shu-min;WANG Xue-qi;JI Xiao-lin;LI Xue-peng;LI Jian-rong;LI Yu-jin;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Taixiang Group;Shandong Institute of Marine Food Nutrition;

..............page:49-51+56

A contrast research of bacteriostatic effect by three common liliaceous plants
MA Chun-jing;ZHAO Li-hua;YANG Fan;LI Ji-yuan;BAO Bin;College of Food Science & Technology;Shanghai Ocean University;Inner Mongolia Agricultural University;Inner Mongolia Ordos Ecological Environment Vocational Academy;

..............page:52-56

Effect of ultra high pressure homogenization and dimethyl dicarbonate on the inactivation of indigenous microorganisms in the litchi juice and its microbial shelf-life
CHENG Yin-qi;YU Yuan-shan;WU Ji-jun;XU Yu-juan;XIAO Geng-sheng;WEN Jing;Sericulture & Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;College of Food Science and Technology;Hua Zhong Agricultural University;

..............page:57-60

Change of moisture and texture of dosidicus squid during roasting process
DONG Zhi-jian;LI Shi-wei;MO Ni-sha;LV Yan-fang;CAI Lu-yun;LI Jian-rong;Research Institute Food Science of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:61-63

Research of the characteristics of Maillard reaction derived from diglycine-xylose system
LIU Ping;XING Ya-ge;ZHANG Xiao-ming;HUANG Zhan;School of Bioengineering;Xihua University;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:64-68

Growth curve fitting and prediction model developing of Listeria monocytogenes in milk
ZOU Yu;HU Li-ming;HU Wen-zhong;HE Yu-bo;LIU Cheng-hui;College of Life Science;Dalian Nationalities University;Quartermaster Department of Air Force Logistics College;

..............page:69-73

Study on the pasting and retrogradation properties of corn starch /xanthan gum combinations
CAI Xu-ran;ZHAO Chuan-jia;XU Zhong-dong;CAI Zhi-hua;Department of Life Science;Hefei Normal University;Anhui WanWang Flour Group Co.;LTD;College of Animal Science;Anhui Science and Technology University;

..............page:73-76

Effect of pH on NMR transition point of sucrose concentration of high methoxy pectin
CHENG Yi-xin;ZHANG Jin-sheng;LIU Yu-huan;RUAN Rong-sheng;State Key Laboratory of Food Science and Technology;Nangchang University;Engineering Research Center for Biomass Conversion;Minisry of Education;Sino-German Food Engineering Center of Nanchang University;

..............page:77-78+82

Effect of different factors on RVA profile characteristics of germinative lotus seed powder
CHEN Tian;XIA Yan-bin;College of Food Science and Technology;Hunan Agricultural University;

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

Effect of NaCl concentration on the functional properties of myofibrillar protein-edible gum mixtures
JIA Na;LU Jia-ying;LIU Deng-yong;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:83-86+92

Effects of high static pressure on digestibility of bovine colostrum casein in simulated gastric fluid
REN Jie;HU Zhi-he;LI Jin-xing;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:87-92

Isolation of the phycocyanin and allophycocyanin from Marine Red Algae by gel filtration
WANG Yu;ZHAO Ming-ri;GONG Xue-qin;SUN Li;School of Life Sciences;Yantai University;

..............page:93-97+102

Changes rules of myofibrillar proteins from Wenchang Chicken during frozen storage process
ZHANG Cheng;SHEN Xuan-ri;Wang Wen-fa;College of Food Science of Technology;Hainan University;

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

Comparisons of functional properties of protein isolate and protein concentrate in Plukenetia volubilis L.seeds
ZHAO Min;ZHANG Ping;LI Xiu-fen;XU You-kai;Key Laboratory of Tropical Plant Resource and Sustainable Use;Xishuangbanna Tropical Botanical Garden;Chinese Academy of Sciences;University of Chinese Academy of Sciences;

..............page:103-106

Improving effect on the yield of corn fiber soluble polysaccharides by extrusion and evaluation of antioxidant activity
WANG Wen-xia;LI Fu-yi;XU Wei-li;SONG Chun-li;WANG Zhi-ping;College of Food and Biology Engineering;Qiqihar University Key Laboratory of ProcessingAgricultural Products of Heilongjiang Province;College of Food Science and Engineering;Harbin Industrial University;

..............page:107-111+116

Effect of conventional pulverization on content and components of volatile oil from Zanthoxylum armatum v.novemfolius
ZHANG Guo-lin;HU Xing-lin;ZHANG Wei-ming;ZHAO Bo-tao;ZHU Yu-yao;College of Food Science and Technology;Nanjing Agricultural University;Nanjing Research Institute for Comprehensive Utilization of Wild Plants;College of Life Science;Nanjing Normal University;

..............page:112-116

Energy-gathered pulsed ultrasonic-assisted hot water extraction of fish scale collagen
HAO Jun-jie;MA Hai-le;LUO Min;GUO Jing-jing;LI Yun-liang;School of Food and Biological Engineering;Jiangsu University;Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province;

..............page:117-122

Textural properties of red dates from XinJiang based on hot air drying conditions
WANG Ping;YI Xiao-kang;LU Jian-kang;SONG Li-jun;LI Shu-gang;College of Life Sciences;Tarim University;Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang;

..............page:123-126

Study on parameters of adsorption of heavy metal ions Cr⁶⁺ by banana peel adsorbent
KANG Xiao-hu;TANG De-ping;GUO Yan-hua;REN Ai-mei;MENG Xian-gang;School of Chemistry and Bioengineering;Lanzhou Jiaotong University;

..............page:127-130

Study on the distribution of 5 biogenic amine in various parts of bonito( Eleotridae) and their changes during the period of storage
CUI Xiao-mei;CHEN Shu-bing;XU Di-ming;CHEN Jie;ZHU Pei-pei;ZheJiang Academy of Science & Technology for Inspection & Quarantine;Technical Center of Ningbo Entry-Exit Inspection and Quarantine Bureau;Ningbo Fengsheng foods Co.;Ltd.;

..............page:130-133

Physical and chemical properties of spray-dried purple sweet potato flour with maltodextrin as carrier
CHEN Fang;PENG Zhen;LIU Jia;YE Fa-yin;ZHAO Guo-hua;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Product Processing;Chongqing Sweet Potato Engineering and Technology Centre;

..............page:134-137+277

Identification of wort turbid substances in Jiangsu Daner Barley wort
ZHANG Chen-dong;CAI Guo-lin;ZHANG Ming;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;Jiangsu Agribusiness Malt Co.Ltd.;

..............page:138-142+151

The effect of different sterilization methods on the physical and chemical properties of egg white liquid
FAN Jin-bo;WANG Rui-huan;ZHOU Su-zhen;LV Chang-xin;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:143-146+151

Analysis of aerobic plate count and coliforms in the process of yak slaughter
ZHOU Yu-chun;ZHANG Li;SUN Bao-zhong;YU Qun-li;WANG Li;BAO Gao-liang;HAO Pei-gu;KONG De-yun;YANG Zhi-peng;College of Food Science and Engineering;Gansu Agriculture University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;

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

Analysis of physiological changes in Saccharomyces cerevisiae mutant Y518
LIU Li-juan;ZHU Yi-bo;QI Bin;WANG Li-mei;School of Biology and Basic Medical Sciences;Soochow University;Center of Fermentation Engineering;Key Laboratory of Food and Biotechnology;Changshu Institute of Technology;

..............page:152-154+159

Expression and optimization of a β-fructofuranosidase from Lactobacillus plantarum ST-Ⅲ in Escherichia coli
CHEN Chen;ZHOU Fang-fang;REN Jing;LIU Zhen-min;CHEN Wei;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Dairy Biotechnology;Institute of Bright Dairy & Food Co.;Ltd.;

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

Preparation and properties of cross-linked enzyme aggregates of phenylalanine ammonia lyase in the aminated macroporous silica gel
LI Lian-lian;CUI Jian-dong;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;

..............page:160-166

Antibacterial activities and stability of the ethanolic extract from the leaves of Ananas comosus
HUANG Xiao-juan;JI Ming-hui;SHU Huo-ming;GUO Fei-yan;DONG Li-wei;ZHAI Fu-rong;Key Laboratory of Tropical Medicinal Plant Chemistry of the Ministry of Education;Chemistry and Chemical Engineering;Hainan Normal University;Hainan College of Economics and Business;

..............page:166-169+173

Isolation and identification of a strain producing neutral endo-cellulase
HOU Xiao-qiang;WEN Jin-yan;YUAN Dan-dan;YUAN Jian-ping;WU Zhi-yan;College of Life Science;Langfang Teachers University;

..............page:170-173

Dynamic analysis of physiochemical indexes and microbes in fermentation process of Sichuan bran vinegar
ZHANG Nai-ying;LIU Shu-liang;YANG Yong;ZHAO Shuang;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Sichuan Baoning Vinegar Co.;Ltd.;

..............page:174-178

Optimization of pricklyash seed protein hydrolyzing by Alcalase proteases to prepare antioxidative peptides
ZHANG Zhi-qing;SONG Yan;JIANG Tai-ling;WU Hong-yang;LIU Xiang;College of Food Science;Sichuan Agricultural University;Department of Agriculture and Forestry Science & Technology;Chongqing Three Gorges Vocational College;

..............page:179-183+187

Optimization of spray drying conditions for microencapsulated camellia seed oil by response surface methodology
FAN Fang-yu;CHANG Yan-qiong;DONG Xuan-gang;GUO An;GUO Lei;WANG Zhen-xing;Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization;Southwest Forestry University;

..............page:184-187

Optimization of the extraction of Cordyceps Militaris polysaccharides by microwave assisted with enzyme hydrolysis
WANG Zhen-jiong;WANG Ren-lei;WU Yu-long;ZHOU Feng;HUA Chun;GU Zhong-mei;CAO Zhi-min;HE Meng;CHEN Xiao-peng;School of Biochemical and Environmental Engineering;Xiaozhuang University;Jiangsu Second Normal University;College of Life Sciences;Nanjing Normal University;

..............page:188-192

Optimization of ultrasonic aided composite enzyme on pectin extraction process from penggan peel
DAI Shao-qing;LI Gao-yang;TANG Han-jun;LI Lin-jing;SU Dong-lin;SHAN Yang;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Research Institute of Agricultural Product Processing;Hunan Academy of Agricultural Sciences;

..............page:193-197+201

The preparation of concentrated almond milk and the study on its stability technology
LI Tong;LIU Shan;LIU He;GUO Shun-tang;College of Food Science and Nutritional Engineering;China Agricultural University;

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

Study on heavy organic concentration food-wastewater treatment with activated carbon under ultrasonic assistant
LI Chen;GE Hong-guang;LIU Jun-hai;SONG Feng-min;LIU Zhi-feng;WANG Yan-min;ZHAO Zuo-ping;TANG Bo;LIU Jin;School of Chemistry and Environmental Science;Shaanxi University of Technology;

..............page:202-205+209

Development of Agaricus blazei yogurt and determination on its storage stability
FANG Xue;LIU Fei;LIU Jing;TAO Yu-qin;PAN Na;Department of Life Science;Hefei Normal University;

..............page:206-209

Influence of industrial processing on quality parameters of litchi juice
LIU Dan;HU Zhuo-yan;ZHAO Lei;ZHOU Mo-lin;YU Xiao-lin;College of Food Science;South China Agriculture University;

..............page:210-215+272

The processing techniques of different taste on instant clam Meretrix meretrix Linnaeas
GAO Jun-huan;LI Xue-peng;CHEN Gui-fang;GAO Yan-lei;LI Jian-rong;ZHAO Shi-ming;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Zhangzidao Group Co.;Ltd.;

..............page:216-219

Optimization of ultrasound-assisted extraction of anthocyanin in Vitis vinifera suspension cultures by response surface methodology
JIAO Cai-feng;YU Chao;WU Yue-yan;College of Biological & Environmental Sciences;Zhejiang Wanli University;

..............page:220-224+229

Processing of puffed chestnut cake by microwave puffing and improving of crispness
SHEN Quan;DING Hao;JIANG Zheng-zhong;DONG Ming;School of Tea and Food Science;Anhui Agricultural University;

..............page:225-229

Study on ultrasonic extraction of water-soluble pigment from citrus peel
ZOU Ning;LI Xue-yi;LIAO Li-min;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of Sichuan Provincial College;

..............page:230-232

Optimization of extraction process by response surface methodology of anti-oxidant polysaccharides from Phasolosma esculenta
KONG Shuai;LIU Lian-liang;LU Xin-jiang;SHI Yu-hong;CHEN Jiong;Key Laboratory of Applied Marine Biotechnology;Ministry of Education;Ningbo University;

..............page:233-237

Enrichment process of angiotensin I-converting enzyme inhibitory peptides from casein peptide phosphate by-products
ZHAO Li-chao;NING De-shan;LI Shuang-qi;DU Jie;WANG Yan;CAO Yong;College of Food Science;South China Agricultural University;Infinitus Company Ltd;Greencream Biotech Co.Ltd;

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

Optimization of extracting flavonoids from honey suckle by response surface methodology
GUAN Bing-feng;WANG Yong;GUO Liang-qi;LI Xiang-li;Henan Commerce Science Institute Co.;Ltd.;

..............page:243-246+251

Optimization of enrichment medium for two low temperature lactic acid bacteria
LI Xiao-yan;LIU Shu-liang;HUANG Dao-mei;PU Biao;College of Food Science;Sichuan Agricultural University;

..............page:247-251

Study on process parameters optimization of Momordica Charantia beverage
ZHOU Ying;CHEN Jie;MENG Yue-cheng;College of Food and Biological Engineering;Zhejiang Gongshang University;

..............page:252-256

Optimization of red raspberry wine fermentation process
LI Liang-liang;LI Dan-dan;ZHAO Fu-jie;DUAN Xiao-ling;WANG Jin-ling;School of Forestry;Northeast Forestry University;

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

Optimization of intensified high-temperature air-dying ripening procedure of red rice yeast fermented sausages by response surface methodology
CHEN Xiao;WANG Yong-li;HUANG Ming-ming;TANG Jing;ZHANG Jian-hao;National Center of Meat Quality and Safety Control;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;

..............page:262-267

Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia
XUE Lu;ZHANG Qi;LU Xiao-xiang;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:268-272

Research of consumer behavior for food safety attributes in the view of choice experiment
CHANG Xiang-yang;HU Hao;College of Economics and Management;Nanjing Agricultural University;

..............page:273-277

HPLC-ESI-MS analysis of the structure and content of anthocyanins in purple pakchoi
XU Xue-ling;ZHAO Xiu-yun;WANG Dan;ZHAO Xiao-yan;MA Yue;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;

..............page:278-281+294

Effect of different near infrared spectroscopy( NIR) acquisition ways and sample states on the ribbonfish freshness detection results
MENG Yi;ZHANG Yu-hua;XU Li-dan;CHEN Dong-jie;ZHANG Yong-mei;ZHANG Ying-long;Shandong Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;

..............page:282-287

Determination of trace elements in cheese by inductively coupled plasma mass spectrometry
NIE Xi-du;XIE Hua-lin;LIU Hong-wei;ZHANG Ping;Department of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;

..............page:288-290

Study on determination and removal of Fe,Mn,Cu and Zn in python oil
HONG Zhi-long;HU Guang-lin;PANG Jin-wei;LI Ping;XU Hang-dan;The College of Materials and Chemical Engineering;Hainan University;Hainan Dosho Python Production Technology Co.;Ltd.;

..............page:291-294

Effect of different pretreatment methods on the determination of lovastation in health foods
CHEN Dong-yang;FENG Jia-li;ZHANG Hao;ZENG Dong;DING Li;WANG Yi-hong;LI Bang-rui;LIU Xian-jun;Hunan Provincial Center for Disease Control and Prevention;

..............page:295-297

High performance liquid chromatography-tandem mass spectrometry method for the determination of Nε-( carboxymethyl) lysine in fried bread sticks
SUN Xiao-hua;LAI Ke-qiang;HUANG Yi-qun;WANG Jing;WU Yi;XIAO Zhu-qing;College of Food Science and Technology;Shanghai Ocean University;Shanghai Food Research Institute;

..............page:298-301+323

Analysis and the application of R-index and GC-O method in fermented meat products ranking test
HUANG Yi-zhen;CHEN Li-shui;YU Wei-zu;DING Qing-bo;HUANG Xu;SU Xiao-xia;QIU Lei;Food R & D center;COFCO Institute of Nutrition and Health;Beijing Key Laboratory of Nutrition;Health and Food Safety;

..............page:302-305+318

Simultaneous determination of carbamate pesticide residues in purple yam by high performance liquid chromatography-tandem mass spectrometry
WANG Ze-feng;SHI Ling;SU Yi-lan;MIN Yong;Department of Chemistry;Honghe University;

..............page:306-308+314

The change of FAA and BAs in meat during storage and the identification of corruption marker
LIANG Han-yu;CAO Shu-rui;ZHENG Xiao-ling;TANG Bo-bin;LI Xian-liang;WANG Guo-min;LI Ying-guo;College of Food Science and Engineering;Southwest University;Chongqing Entry-Exit Inspection and Quarantine Bureau;

..............page:309-314

Effect of BTH treatment on physiological characteristics and sensory quality of ‘Yujinxiang’muskmelon
XU Tao;JIANG Yu-mei;LI Ji-xin;ZHANG Na;College of Food Science and Engineering;Gansu Agricultural University;

..............page:315-318

Evaluation on the control effect of 5 fungicides against citrus storage diseases
LI Hong-jun;YAO Ting-shan;WANG Lian-ying;HU Jun-hua;RAN Chun;LIU Hao-qiang;Citrus Research Institute;Chinese Academy of Agricultural Sciences/Citrus Research Institute;Southwestern University;Chongqing Zhongxian Plant Protection and Plant Quarantine Station;

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

Study on texture properties changes of Guanxi honey pomelo juice sacs during storage
CHENG Wu-lin;WU Guang-bin;CHEN Fa-he;Bioengineering College of Jimei University;

..............page:324-327+336

Effect of cryogenic liquid quick-freezing on the biochemical properties of soft shell swimming crab( Portunus trituberculatus) muscle during frozen storage
HUANG Gang;LOU Yong-jiang;WANG Chun-lin;School of Marine Science of Ningbo University;

..............page:328-331+358

Effects of grinding on composition properties of amino acids and total sugar content in stipe base of Pleurotus Eryngii
ZHENG Yi-mei;XU Jun-bo;FU Wen-qun;College of Biological Science and Technology;Minnan Normal University;Research Institute of Zhangzhou and Taiwan Leisure Food and Tea Beverage;

..............page:332-336

Effect of different oil on lipid metabolism and hepatic steatosis in rats
BU Wen-jie;ZHU Jian-liang;LI Yan;ZHANG Bu-chang;SUN Ming;School of Life Science;Anhui University;Kangermei Biotechnology R&D Center;Anhui University;

..............page:337-340

Study on antagonism of antioxidant effect of Rhodiola rosca oligomeric proanthocyanidns in deoxidization on mice induced by D-galactose
MA Lei;HAO Hong-wei;LI Hui-ling;LIU Min;ZHAO Wen;College of Food Science and Techniques;Hebei Agriculture University;Engineering Technology Research Center for Agricultral Product Processing of Hebei;

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

Study on comparisons of different ripening fermentation periods fermented Shuidouchi in their physicochemical properties
ZHAO Xin;WANG Qiang;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:346-349+354

Effect of glyphosate-resistant transgenic soybean on micronucleus of sperm cells and acrosomal reaction rate in male mice
LU Chun-bin;QI Qing-lin;ZHOU Wen;CAI Juan;LIU Biao;Institute of Reproductive Immunology;Jinan University;Nanjing Institute of Environmental Sciences;Ministry of Environmental Protection;

..............page:350-354

Research progress in nutritional value and medicinal function of the farmed crocodile
XIAO Kun;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;

..............page:355-358

Advancements on rapid detection methods for psychrophilic bacteria in raw milk
YU Yan-yan;DING Tian;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:359-362+367

Research advances in hydrolysis of starch by Neopullulannase and its application
HU Xian-wang;CHEN Peng;WU Run;LIANG Ning;YAN Xiao-juan;SONG Yong-qiang;ZHANG Ming-ming;Gansu Institute of Business & Technology;College of Veterinary Medicine;Gansu Agricultural University;

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

Development of food functional component delivery system
XU Duo-xia;CAO Yan-ping;QI Ya-meng;AIHEMAITI Zuli-piya;YUAN Fang;GAO Yan-xiang;College of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;College of Food Science & Nutritional Engineering;China Agricultural University;

..............page:368-371

Study on rapid determination of protein in food
WANG Fang;BAO Yi-hong;YU Zhen;Department of Forestry;Northeast Forestry University;

..............page:372-375

Research advancement on detection method and safety of aluminum residue in jellyfish
WU Ze-ye;YANG Xian-qing;CEN Jian-wei;HAO Shu-xian;WEI Ya;HUANG Hui;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Research and Development Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;College of Food Science & Technology;Shanghai Ocean University;

..............page:376-380

Development of eggs coating agent material
ZHAO Min;MA Mei-hu;CAI Zhao-xia;National R&D Center for Egg Processing;College of Food Science and Technology;Huazhong Agricultural University;

..............page:381-385

shi pin an quan : gei shi pin tie shang shen fen zheng

..............page:385

Research advances in formation,control and detection method of the ethyl carbamate in rice wine
TANG Shang-wen;HUO Yin-qiang;WU Jin-ju;CAI Jie;Chen Jing-yao;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;College of Food Science and Technology;Huazhong Agricultural University;

..............page:386-390

Progress in microbial oils produced by Rhodotorula glutinis
QIAO Feng-jie;LI Jiong-shu;OUYANG Ya-xu;LI Yi-ying;HUANG Yong-hong;SUN Yi-jun;CHANG Rong;LI Bo-sheng;Department of Food Science and Engineer;College of Biology Science and Technology;Beijing Forestry University;Key Laboratory of Forestry Food Processing and Safety in Beijing;Xilinguole soda ash ltd;R.glutinis Research Institute in Beijing Forestry School;

..............page:391-395

The review of agricultural products traceability of origin based on non-destructive testing technology
YAN Jing;XIONG Ya-bo;LIU Ji;LI Yu;QIN Wen;Sichuan Agricultural University;

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