Science and Technology of Food Industry 2014 Issue 13 bu duan kai tuo yong yu chuang xin cheng ji zuo ran zhong guo bei kao shi pin tang zhi pin gong ye xie hui di si jie li shi hui gong zuo hui gu

Study on the effect of pasteurization on the bound aroma compounds in orange juice
WANG Ke-xing;ZHANG Zhao-min;REN Jing-nan;PAN Si-yi;FAN Gang;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;Jiangxi Jinyuan Agriculture Development Co.Ltd;

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

Effect of high temperature fermentation and steam treatment on the antioxidant activity of garlic
ZHANG Zhong-yi;ZHANG Pan-pan;ZHANG Pin-feng;School of Food and Bioengineering;Zhengzhou University of Light Industry;

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

Correlation analysis of daily milk yield and milk quality and all phase of milk yield in YiLi horses
LIU Ling-ling;WU Yun;GENG Ming;WANG Qiong;TIAN Jia;WANG Jun;LIU Wu-jun;College of Animal Science;Xinjiang Agricultural University;Food Science;Xinjiang Agricultural University;

..............page:57-60+66

Systematic non-destructive test of the apple internal quality based on MATLAB software
MA Yu-juan;ZHAO Jian-jun;MENG Yong-hong;DENG Hong;GUO Yu-rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:61-66

Antioxidant stability and functional properties of Pinctada martensii protein hydrolysates
WANG Jing;WU Yan-yan;LI Lai-hao;YANG Xian-qing;HU Xiao;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;

..............page:67-71+75

The retrogradation characteristic of sweet potato and maize amylopectin prepared by retrogradation
GUO Jun-jie;LIU Li-zeng;SUN Hai-bo;LIAN Xi-jun;Department of Chemistry;School of Science;Tianjin University of Commerce;Tianjin Academy of Agricultural Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;

..............page:72-75

Extraction method of the oils and fats and the peroxide value determination in barbecue products
LIU Wen-ping;TAN Cao;LI Ping;LIU Zhong-yi;TANG Dao-bang;College of Food and Biological Engineering;Xiangtan University;Sericulture& Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;

..............page:76-80

Study on cooking quality of tuna steak of different freshness
MIAO Han-lin;JIANG Lu;WANG Xi-chang;BAO Hai-rong;ZHAO Chen;CHENG Mei;College of Food Science and Technology;Shanghai Ocean University;

..............page:80-84+295

Research of extraction and antioxidant activities of melanin in Auricularia polytricha from Qin-ba mountain area
TANG Bo;SHI Juan;School of Chemistry and Environment Science;Shaanxi University of Technology;

..............page:85-89

Optimization research on raw materials proportion of fresh wet rice noodle based on comprehensive quality evaluation
WANG Yong-qiang;YAO Wei-rong;QI Chao;QIAN He;LIU Meng-yong;School of Food Science and Technology;Jiangnan University;Shanghai Linkongliangchuan Food CO.;LTD;

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

The research of yak milk lactose hydrolysis and Maillard reaction inhibitors
CHANG Hao-xiang;YANG Min;ZHANG Yan;GUO Wan-jia;ZHANG Zhen-zhen;HUANG Shao-hai;LIANG Qi;College of Food Science and Engineering;Gansu Agricultural University;Agricultural Products Quality and Safety Supervision and Inspection Center;Lanzhou Xuedun Organism Dairy Produce Co.Ltd.;

..............page:95-99

Effect of black fungus polysaccharides on emulsifying properties of soy protein
AN Jing;WANG Zhen-yu;LIU Ran;YU Zhen;LI Ting-ting;YIN Hong-li;Department of Forestry;Northeast Forestry University;Department of Food Science and Engineering;Harbin Institute of Technology;

..............page:99-102

Study on separation and purification of ACE inhibitory peptides from Apios americana Medikus
CHEN Long;ZHUANG Xi;XU Guang-zhi;GAO Qian-xin;NI Qin-xue;YANG Dong-dong;ZHANG You-zuo;School of Agricultural and Food Science;The key Laboratory for Quality Improvement of Agricultural Products of Zhejiang province Zhejiang A&F University;

..............page:103-106+111

Study on purification and adsorption properties of fish scales polypeptides treated by DA201-C macroporous absorption resins
ZHANG Feng-xiang;LI Qing-hua;ZHANG Li-li;College of Public Health;Weifang Medical University;

..............page:107-111

Study of freshness of chilled mutton based on of the temperature-time indication system
GUO Su-juan;LU Shi-ling;LI Kai-xiong;XU Cheng-jian;LI Bao-kun;JI Hua;DONG Xiao-wan;Food College of shihezi University;

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

Extraction and identification of phenolic constituents in Schisandra chinensis( Turcz.) Bail berry
LIU Chang-jiao;ZHANG Shou-qin;YU Huai-ping;MENG Xian-mei;Jilin Province Key Laboratory of Grain and Oil Processing of Jilin Business and Technology College;Biological and Agricultural College of Jilin University;

..............page:116-119

Extraction,antioxidant activity and antibacterial effect of total flavonoids from leaves of Eucalyptus Grandis x E.Urophylla
ZHENG Yan-fei;LIU Xiong-min;GUO Zhan-jing;LAI Fang;LAN Liang-mei;College of Chemistry and Chemical Engineering of Guangxi University;

..............page:120-123+128

Study on sensory quality improvement of bean curd by germination technology
WANG Jian-ming;WANG Jian;Qingdao Vocational and Technical College of Hotel Management;

..............page:124-128

Study of antioxidant activities of the fermentation products from Fomitopsis pinicola
SHENG Zhi-cun;HAO Li-min;TAO Ru-yu;YU Jian-yong;LIU-Jin;LU Ji-ke;JIA Shi-ru;Key Laboratory of Industrial Fermentation Microbiology;Tianjin University of Science and Technology;The Quartermaster Equipment Institute of General Logistics Department of People’s Liberation Army;School of Life Sciences;Zhengzhou University;

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

Study on the speciation of the Zinc in Grifola frondosa
LI Dan;CHEN Gui-tang;CHEN Chen;LIU Fang;ZHAO Li-yan;College of Food Science and Technology;Nanjing Agricultural University;Department of Food Quality and Safety;China Pharmaceutical University;

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

Physicochemical properties analysis of ultra-high pressure gelatin
LIU Yi;MA Liang;CHEN Li-qing;ZHOU Meng-rou;ZHANG Yu-hao;ZHANG Yu-hao;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;

..............page:137-140+212

Tobacco starch and total nitrogen quantification by FTIR
ZHAO Ni-na;WANG Xin;WU Gang;LV Xin;College of Food Science and Engineering;Northwest A&F University;Inner Mongolia Yili Industrial Group Co.;Ltd;

..............page:141-143+218

Study on the characteristic of polylactide-poly( ε-caprolactone) /tea polyphenol composite film
WU Yan;QIN Yu-yue;YUAN Ming-long;YANG Ji-yi;LIANG Xiao-bo;YUAN Ming-wei;CAO Jian-xin;College of Chemical Engineering;Kunming University of Science and Technology;Engineering Research Center of Biopolymer Functional Materials of Yunnan;Yunnan University of Nationalities;

..............page:144-146+223

Study on microbial community of salted leaf mustard( Brassica juncea)during their saline fermentation process
ZHANG Nai-ying;LIU Shu-liang;LUO Song-ming;DU Xiao-hua;PU Biao;College of Food Science;Sichuan Agricultural University;

..............page:147-151+156

Characterization of the β-glucosidase from Paecilomyces sp.FLH30
HUA Cheng-wei;YU Jiang-ao;LI Lan;CHANG Jing-ling;ZHANG Zhi-hong;School of Life Science and Technology;Henan Institute of Science and Technology;

..............page:152-156

Optimization of pullulan fermentation medium by Aureobsidium pullulans from xylose through response surface methodology
GUO Jian;CHEN Ye-fu;LI Feng;ZHANG Xin-xin;LIU Ming-ming;XIAO Dong-guang;Key Laboratory of Industrial Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science and Technology;

..............page:157-160

Multi-index detection of the joint toxicity of Aflatoxin B₁and Fumonisin B₁
DU Ming;LIU Yang;ZHANG Gen-yi;School of Food Science and Technology;Jiangnan University;

..............page:161-165

Study on solid culture conditions and the activity of CAT and SOD of Antrodia subxantha mycelium
WU Ying;HE Xin-sheng;FENG Wang;YOU Ya;YAO Ke;School of Life Science and Engineering;Southwest University of Science and Technology;

..............page:166-169

Enzyme assistant extraction of procyanidins from flos puerariae and their antioxidant activities
LI Yin-hua;LI Hong-yan;Guangdong Food and Drug Vocational College;Guangzhou Quality Supervision and Testing Institute;

..............page:170-176

Optimization of fermentation conditions of phospholipase D from Streptomyces sp.CA-1
HAN Hai-xia;CAO Dong;SHI Su-jia;WANG Qiang;Jiangnan University;School of Food Science;Jiangnan University;School of Science;

..............page:176-180

Cloning and bioinformatics analysis of Cu /Zn-SOD gene from cantaloupe
MA Wei-rong;SHAN Chun-hui;TONG Jun-mao;LIU Tao;College of Food Science and Engineering;Shihezi University;

..............page:181-185+190

Separation and identification of bacteriocin-producing Bifidobacterium from breast-fed infants faeces
LIU Guo-rong;REN Li;SONG Zhen-qin;WANG Cheng-tao;SUN Bao-guo;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;

..............page:186-190

Identification and study on growth characteristics of halophilous protein degradation bacterium in restaurant wastewater
LI Yu-mei;MENG Xian-gang;SHI Mei-ling;LI Run-xuan;College of Chemistry and Bioengineering Sciences;Lanzhou Jiaotong University;

..............page:191-194+199

Study on chemical modification of oxalate decarboxylase by dextran
WEI Cheng-yu;LIN Ri-hui;LONG Han;LIANG Yue;XUAN Jin-cai;Key Laboratory of New Techniques for Chemical and Biological Conversion Process;College of School Marine Science and Biotechnology;Guangxi University for Nationalities;

..............page:195-199

Preliminary analysis on bacterial communities in GuJingGong pit mud through culture-free approach
ZHANG Hui-min;LI Tian-chan;SUN Mei-qing;ZHOU Qing-wu;LI An-jun;HE Hong-kui;ZHANG Zhi-zhou;School of Marine Science and Technology;Harbin Institute of Technology;Gujing Group Co.;Ltd.;

..............page:200-206+228

Optimization of ultrasonic-assisted extraction of total flavonoids from lotus root
YI Yang;AI You-wei;WANG Hong-xun;College of Food Science & Engineering;Wuhan Polytechnic University;

..............page:207-212

Preparation of wheat germ and brown rice mixture by extrusion
SHEN Li-li;ZHOU Hui-ming;ZHU Ke-xue;GUO Xiao-na;PENG Wei;School of Food Science and Technology;Jiangnan University;

..............page:213-218

Methods for the reduction of cholesterol in Silkworm Chrysalis Oil
ZHU Lin-tao;PENG Zhan-bin;ZENG Yi-tao;HUANG Xian-zhi;DING Xiao-wen;College of Food Science;Southwest University;Institute of Sericulture and Systems Biology;Southwest University;

..............page:219-223

Optimization of conditions for the mixed strain fermented soybean meal using the response surface methodology
HUANG Da-ming;ZHANG Xue;GUAN Guo-qiang;SONG Qing-chun;LI Qian;School of Food and Biological Engineering;Jiangsu University;

..............page:224-228

The effect on stability of the red-raspberry milk beverage for homogeneous and sterilization technology through particle size analysis
LI Meng-meng;LV Chang-xin;YANG Hua;LIU Su-su;LU Yu;SHI Chao;ZHU Shi-meng;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Academy of Food Science;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:229-232

Extraction of anti-xanthine oxidase substances from corn silk
LIU Jing-bo;GUO Bing-bing;ZHANG Yan;College of Quartermaster Technology;Jilin University;

..............page:232-235

Purification of the hepatoprotective fraction from Hippophae rhamnoides L.subsp.turkestanica
LI Yin-qing;YILI Abulimit;AISA Haji-akber;Key Laboratory of Plant Resources and Chemistry of Arid Zone;State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization;Xinjiang Technical Institute of Physics and Chemistry;Chinese Academy of Sciences;University of Chinese Academy of Sciences;

..............page:236-240

Formulation optimization of Agaricus blazei polysaccharide immediate release tablets by central composite design-response surface methodology
ZHANG Yan-qing;QIAO Long-dong;ZHANG Ting;YE Yuan-yuan;ZHANG Ming-chun;XIE Jun-bo;Tianjin University of Commerce;School of Biotechnology and Food Science;Tianjin Key Laboratory of Food Biotechnology;

..............page:240-243

Optimization of culture condition for a strain D-31 producing 4-ethylguaiacol
XIAO Peng;LI Hui;WU Chong-de;HUANG Jun;ZHOU Rong-qing;College of Light Industry;Textile&Food;Sichuan University;Key Laboratory for Leather Chemistry and Engineering of the Education Ministry;Sichuan University;

..............page:244-247+252

Study on enzymolysis of grass carp muscle by flavourzyme
GUO Jing-jing;MA Hai-le;Cheng Yu;HAO Jun-jie;LUO Min;School of Food and Biological Engineering;Jiangsu University;Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province;

..............page:248-252

Optimization of the preparation of collagen antioxidant peptide of Phascolosoma esculenta by response surface method
XIANG Huan;LIU Lian-liang;LU Xin-jiang;SHI Yu-hong;CHEN Jiong;School of Marine Sciences;Ningbo University;

..............page:253-257

The impact of ultrasound combined with CMC-Na on the extraction of heme from horse blood
DAI Wen-ting;TAO Yong-xia;YANG Hai-yan;BAI Yu-jia;FENG Zuo-shan;College of Food Science and Pharmacy;Xinjiang Agricultural University;

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

Optimization of culture medium for antifungal protein production by paenibacillus polymaxa HT16 using response surface methodology
HAN Jun-hua;CHEN Da-huan;HUANG Ji-xiang;College of Biological Science and Engineering;Hebei University of Science and Technology;Onlystar Biotechnology Co.;LTD;

..............page:262-265+270

Ultrasonic-assisted extraction of flavonoids from Euonymus japonicus and their antioxidant activities
HONG Jun;LIU Jun-hong;GUAN Yu-zhou;College of Life Science and Engineering;Henan University of Urban Construction;

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

Effect of antimicrobial protein coating combined with modified atmosphere packaging on the beef quality
HUANG Zhi-ying;LEI Qiao;PAN Jia-zhen;BAO Jian-qiang;ZHANG Yu-ting;JIANG Shuo;XUN Qian-nan;College of Food Science and Technology;Shanghai Ocean University;School of Mechanical and Power Engineering;East China University of Science and Technology;

..............page:271-274+279

Research of aquatic products quality and safety problem in China based on circulation channel
SUN Chen;SHEN Yuan;College of Economics and Management;Shanghai Ocean University;

..............page:275-279

bei jing jiang jian shi pin yao pin shu ju zhong xin

..............page:279

Content determination of ginsenoside monomers in one-year-old farmland ginseng and American ginseng by HPLC
GUO Chong;GAO Yu-gang;ZANG Pu;YANG He;ZHAO Yan;HE Zhong-mei;LIU Shuang-li;ZHANG Lian-xue;Collage of Traditional Chinese Medicine;Jilin Agricultural University;

..............page:280-282

Analysis of organic acids in pickled radish by reverse phase high performance liquid chromatography
WANG Ran;LI Xiao-lin;LI Min;WEI Jing;CHEN An-jun;AO Xiao-lin;PU Biao;College of Food Science;Sichuan Agricultural University;Soil and Fertilizer Institute;Sichuan Academy of Agricultural Sciences;

..............page:283-287

Detection of peanut and soybean in walnut milk using PCR
WEI Xiao-lu;HUANG Xin;FENG Yue;ZHANG A-mei;XIA Xue-shan;LIU Li;Faculty of Life Science and Technology;Kunming University of Science and Technology;

..............page:288-291+295

Prediction of retention indices of some components from Blood Orange Fruit
LI Jian-feng;Key Laboratory of Fruit Waste Treatment and Resource Recycling of Sichuan Provincial College;College of Chemistry and Chemical Engineering;Neijiang Normal University;

..............page:292-295

Study on the characteristic flavor of pine needle tea
TIAN Miao;ZHANG Xiao;LI Lu;JIANG Hong-ling;YUE Yu-xi;ZHONG Kai;GAO Hong;College of Light Industry;textile and food engineering;Sichuan University;

..............page:296-299

Study on the HPLC-DAD-ELSD fingerprinting of dark teas from different regions in China
HU Yan;QI Gui-nian;College of Horticulture;Sichuan Agricultural University;

..............page:300-304+311

Analysis of total and free fatty acids contents and compositions of four different parts in Chinese mitten crab( Eriocheir sinensis) by gas chromatography
FU Na;WANG Xi-chang;TANG Chen-jing;LONG Bin;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Shanghai Ocean University;

..............page:305-311

Evaluation on freshness of grass carp at 0℃ storage
JIN Gao-wei;LI Ting-ting;JIANG Yang;ZHANG Hui-fang;DING Ting;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;

..............page:312-316

Effects of sodium silicate dipping on reactive oxygen species metabolism and phenylpropanoid pathway in apricot fruit
GE Yong-hong;LI Can-ying;WANG Yi;LI Yong-cai;BI Yang;DONG Bo-yu;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science and Engineering;Gansu Agricultural University;

..............page:317-320+326

Study on the quality changes of tuna at ice and refrigerated storage
XU Hui-wen;XIE Jing;TANG Yuan-rui;LI Liu;SU Hui;Li Nian-wen;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;

..............page:321-326

Effects of salt content on changes of intramuscular lipids in Sichuan bacon during processing and storage
ZHANG Ping;YANG Yong;GONG Yang;CAO Chun-ting;GUO Yan-jing;LV Shu;LIU Chao-nan;YANG Sha;LI Chen;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;

..............page:327-331+386

Effects of temperature changes on freshness of tuna( Thunnus obesus) fillet in cold chain logistics
TANG Yuan-rui;XIE Jing;XU Hui-wen;LI Nian-wen;LI Liu;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;

..............page:332-336+89

Study on the tonifying Yang and anti-anoxia effect of Chongfengyihao fruit coffee drink
LI Ling;YAN Qun-chao;Experiment Center of The First Affiliated Hospital of Guangzhou University of Chinese Medicine;Medical college of Ji’nan University;

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

Analysis and comparison of trans fatty acids contents in breakfast of Nanchang City
CAO Jun;ZHU Ying;JIANG Jia-jing;ZHANG Peng;JIANG Li-na;LI Jing;DENG Ze-yuan;State Key Laboratory of Food Science and Technology;School of Life Science and Food Engineering;Nanchang University;

..............page:341-346

Probiotic functions and structural changes of Castanea henryi resistant starch before and after digestion
WANG Jie;XIE Tao;College of Chemistry and Biology Science;Changsha University of Science & Technology;College of Chemical Engineering;Hunan Institute of Engineering;

..............page:347-351

Research of mutagenicity of the Cassava leaves
YANG Juan;DING Xiao-wen;LONG Yue;HUANG Xian-zhi;College of Food Science;Chongqing Key Lab of Agricultural Product Processing;Southwest University;Southwest University Institute of Sericulture and Systems Biology;

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

Effects of high levels of DHA and EPA triglyceride on blood lipid and protection of the liver in hyperlipidemia mice
ZHAN Qi-ping;ZHU Yu-zhe;ZHANG Xin;WANG Jing-feng;College of Food Science and Engineering;Ocean University of China;

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

The apoptosis of HepG2 cells induced by plum extract and its mechanism
YANG Cheng-liu;LIU Jin-juan;JIANG Ji-hong;Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province;Jiangsu Normal University;

..............page:359-361+373

Studies on anti-fatigue effect of alcohol extract of Clanis bilineata Walker
LIU Xue-wei;CHEN Xiao-lei;ZHANG Yang;LI Yi-jing;CHEN Feng-ling;WANG Jing;LI Li;LI Jian;DING Hong;School of Pharmaceutical Sciences;Wuhan University;

..............page:362-363+368

Effects of different factors on the rheological properties of starch
HUANG Jun-rong;YAN Qing;PU Hua-yin;REN Rui-zhen;LI Hong-liang;LIU Shu-xing;YANG Da-qing;College of Life Science & Engineering;Shaanxi University of Science & Technology;Shaanxi Technology Research Center of Food Processing;

..............page:364-368

Effect of different packaging on the quality of meat products during storage
GUO Yan-jing;LI Jing;ZHANG Ying;GONG Yang;SUN Xia;LU Jun-li;LIU Chao-nan;YANG Sha;YANG Yong;College of Food Science;Sichuan Agricultural University;

..............page:369-373

Research progress in the hydration property of peanut protein
WANG Ying;WANG Ying-yao;LIU Jian-xue;FANG Bing;LUAN Xia;College of Food and Bioengineering;Henan University of Science and Technology;Academy of State Administration of Grain;

..............page:374-377

Development of visual detection and sorting technology for granular food
LI Xiao-yu;ZHANG Qiu-ju;College of Mechanical Engineering;Jiangnan University;

..............page:378-381+386

Research progress on the structural components and function of sea cucumber viscera and their application
ZHANG Yong-qin;CHANG Hai-yan;College of Chemical Engineering;Qingdao University of Science & Technology;

..............page:382-386

Mechanisms of dense phase carbon dioxide sterilization and its applications in meat industry
YANG Yang;LI Xin;RAO Wei-li;CHEN Li;ZHANG De-quan;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;

..............page:387-391

Progress on detection methods of Campylobacter jejuni in foods
HU Yuan-qing;LI Feng-xia;College of Biological Sciences and Biotechnology;Minnan Normal University;

..............page:392-395+400

Progress in postharvest physiology and preservative technology of pitaya
WANG Sheng-you;CHEN Yu-long;XU Yu-juan;WU Ji-jun;XIAO Geng-sheng;FU Man-qin;Food Science and Engineering College;JiangXi Agricultural University;Guangdong Key Laboratory of Agricultural Product Processing;Sericulture and Agro-food Processing Research Institute;Guangdong Academy of Agricultural Sciences;

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