Science and Technology of Food Industry 2014 Issue 15 jing ti wai zi can shi wo guo ye tai nai shi chang

Preparation and antioxidant activities of whey oligopeptides
LIU Wen-ying;LIN Feng;GU Rui-zeng;LU Jun;CAO Ke-lu;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;

..............page:49-53

lao bei jing nai lao jiang you shi pin an quan biao zhun 17 xiang jing biao qi dong xiu ding

..............page:53

Comparison of content,composition and antioxidant activity of germinated oat phenols by different extraction methods
FU Xiao-yan;SUI Yong;XIE Bi-jun;SUN Zhi-da;College of Food & Biology Science and Technology;Chutian College;Huazhong Agricultural University;College of Food Science and Technology Huazhong Agricultural University;

..............page:54-57+62

Effect of hydroxypropyl cross-linking modified tapioca starch on retrogradation characteristic of rice starch
LIU Cheng-mei;WU Di;LUO Shun-jing;LIU Yun-fei;LIU Wei;ZHONG Ye-jun;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:58-62

The design of ACE peptides and enzymatic hydrolysis resistance research
JIANG Shuang;TIAN Xu;SHI Yong-hui;LE Guo-wei;Jiangnan University;School of Food Science and Technology;The Research Center of Food Nutrition and Functional Factors;The State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:63-66+71

Antimicrobial activities of flavonoids from Pinus massoniana needles on food spoilage bacteria
HUANG Xiao-min;YU Xin;HUANG Jie;Zhongkai University of Agriculture and Engineering College of Light Industry and Food Science;

..............page:67-71

Ultrasonic-assisted extraction and in vitro antibacterial activity of polysaccharides from Hyriopsis cumingii
QIAO De-liang;HE Xiao-mei;WEI Chuan-bao;SUN Chuan-bo;ZHU Wang-sheng;College of Biological and Pharmaceutical Engineering;West Anhui University;Agricultural Center of Engineering Design and Technical Service;West Anhui University;

..............page:72-76

Study on cholesterol-lowering mechanism of Lactobacillus acidophilus by adsorbing and assimilating cholesterol
ZHAO Rui-xiang;LU Si-hai;YANG Tian-you;NIU Sheng-yang;DUAN Gai-li;LI Yin-na;WANG Ying;College of Food Science;Henan Institute of Science and Technology;

..............page:77-80+84

Effects of coexisting ions on biosorption kinetics and equilibrium of Pb²⁺ by discarded brewers yeast in waste water
CHEN Wei-lin;GAO Lei;YAN Xiao-fei;WU Xiao-qiang;WANG Xue-mei;ZHAO Dan-dan;DONG Xin-ping;WU Yun;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Science and Technology;Xinjiang Agricultural University;Citic Guoan Wine CO.;LTD;

..............page:81-84

Simultaneous determination of uronic acids,amino sugars and neutral sugars in polysaccharide from sea cucumber
TIAN Xin;SHENG Wen-jing;ZHAO Yuan-yuan;DONG Jun;XUE Yong;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;

..............page:85-89+94

The isolation,purification and composition analysis of β-glucan from wheat bran
YUAN Jian;FAN Zhe;WANG Yan;LI Qian;College of Food Science & Engineering;Nanjing University of Finance & Economics;

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

Study on separation and purification of antioxidant peptide from pigskin collagen protein and antioxidant activity in vitro
LI Cheng;XIAO Lan;FU Gang;CHEN Dai-wen;ZHANG Rong-hua;YU Xia;College of Food Science;Sichuan Agricultural University;Department of Food Science;Sichuan Tourism University;

..............page:95-100+106

The effect of two different ultrafine grinding methods on physicochemical and functional properties of sweet potato dietary fiber
ZHAO Shi-ting;MU Tai-hua;GUO Ya-zi;ZHANG Miao;SUN Hong-nan;Xinjiang Agricultural University;College of Food Science and Pharmaceutical Science;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;

..............page:101-106

Preparation and characterization of tea seed shells adsorbent
REN Peng-cheng;LI Li-xiang;YI Chang-si;MA Li;Key Lab of Tea Biochemistry & Biotechnology;Ministry of Education and Agriculture;Anhui Agriculture University;

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

Effects of cellulase enzyme modification on soluble dietary fibre content and antioxidant activity of rice bran
QIAN Hai-feng;HUANG Dong-yun;YUAN Hua-ning;ZHANG Hui;WANG Li;School of Food Science and Technology;Jiangnan University;

..............page:112-115+120

Research of antioxidant activity of total flavonoids of corn silk
LIU Lu;LIAO Li;HU Jian-zhong;LI Yang;GU Feng;CHEN Xue-ling;WANG Lan;WU Wen-jin;CHENG Wei;MEI Xin;QIAO Yu;Agricultural Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center /Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food and Pharmaceutical;Hubei University of Technology;

..............page:116-120

Study on the extraction technology and molecular composition of white kidney bean albumin
ZI Yan;WANG Chang-qing;CHEN Xiao-meng;CHEN Tong;LI Xiao-fan;HAO Zhi-ping;College of Life Science;Shanxi University;

..............page:121-123+129

Effects of sodium sulfite on functional properties of peanut protein concentrate
ZHAO Xue-song;LIN Ya-fei;LIU Min;College of Mining Industry;Liaoning Technical University;College of Science;Liaoning Technical University;

..............page:124-129

Antioxidant activities of Chaenomeles sinensis( Touin) Koehne
ZHANG Dan;LI Dan;ZHU Xiao-feng;KANG Wen-yi;Institute of Natural Products;Henan University;

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

ying guo cong ming shi pin bao zhuang dai huo jiang shang shi

..............page:133

Fermentation characters and Kinetic models of tea-flavor cider
JIANG Jun;ZHOU Qing-wu;LI An-jun;JIANG Chang-jun;LIU Guo-ying;TANG You-hong;College of Tea & Food Science and Technology Anhui Agricultural University;Anhui Gujing Distillery Company Limited;

..............page:134-138

Antioxidant activity of water extracts from eleven kinds of pollen
WANG Xue-fei;ZHANG Hua;WANG Zhen-yu;DU Yu-hong;BAI Hai-na;College of Food Science and Engineering;Harbin Institute of Technology;Department of Food and Environmental Engineering;East University of Heilongjiang;

..............page:139-143

lin jin bao zhi qi shi pin xu you ming xian ti shi

..............page:143

A preliminary research of the effect of microwave sterilization on dry red wine quality
LI Jing;HU Wen-zhong;Institute of Food Science and Engineering of Liaoning Medical University;Dalian University of Technology;Dalian Nationalities University;

..............page:144-146

guo jia shi pin yao pin jian du zong ju : jia qiang han he shou wu bao jian shi pin jian guan de gui ding

..............page:146

Effect of different enzyme deactivation treatment on highland barley nutritional value and protein functional properties
TAN Yan-wen;WANG Li-sha;ZHANG Fu-sheng;WU Jing-jing;KAN Jian-quan;College of Food Science;Southwest University;Chongqing key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation;Ministry of Agriculture;

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

Study on refining of Jujube shell wood vinegar and its preservation effect
ZHAO Yan-qiao;LI Jian-ying;LIN Shu-ying;WANG Jing;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;

..............page:152-154+296

Optimizations of fermentation production of starch branching enzyme in recombinant Escherichia coli
BAO Chun-hui;GU Zheng-biao;LI Cai-ming;PAN Si-hui;LI Zhao-feng;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;

..............page:155-158+162

Optimization of culture condition of mixed-species biofilm on coconut
PU Ming-zhu;LI Wei;CHEN Xiao-hong;JIANG Mei;RUI Xin;DONG Ming-sheng;College of Food Science and Technology;Nanjing Agricultural University;

..............page:159-162

Separation and purification of Lactobacillus XH2 bacteriocin produced by Lactobacillus acidophilus
DUAN Gai-li;ZHAO Rui-xiang;YANG Tian-you;NIU Sheng-yang;WANG Ying;College of Food Science;Henan Institute of Science and Technology;

..............page:163-165+170

Optimization of fermentation conditions of Cordyceps militaris solid-ferment Schisandra chinensis dregs by response surface methodology
HE Xiao-yu;LUO Jie;LI Ying-lun;Veterinary Medicine College of Sichuan Agricultural University;

..............page:166-170

Purification process and characterization of Naringinase from Penicillium sp.1523
CUI Pei-wu;WEN Rong;XIAO Zuo-wei;CHEN Xiao-yang;College of Pharmacy;Hunan University of Chinese Medicine;Agricultural Bureau of Taojiang Country;

..............page:171-174+179

Study on polymorphism of Ganoderma lucidum monokaryons by different molecular markers
XU Kai;TANG Chuan-hong;ZHANG Jin-song;YANG Yan;TANG Qing-jiu;LIU Yan-fang;ZHAO Ming-wen;College of Life Sciences;Nanjing Agricultural University/Key Laboratory of Microbiological Engineering of Agricultural Environment of Ministry of Agriculture;National Engineering Research Center of Edible Fungi /Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P.R.;China /Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;

..............page:175-179

Identification and study on degradating condition of halophilous protein degradation strain Serratia sp.A3
MENG Xian-gang;LI Yu-mei;SHI Mei-ling;WU Dong;College of Chemistry and Bioengineering Sciences;Lanzhou jiaotong University;

..............page:180-184

Comparison of detection of Salmonella in food by four methods
HUANG Bao-ying;SHE Zhi-yun;LIN Yao-wen;LUO Yong-chao;SU Miao-yi;LIU Hai-qing;Guangdong Product Quality Supervision and Inspection Institute;

..............page:185-187+192

Study on expression of bovine prochymosin in Pichia pastoris and its enzymatic properties
YANG Yi;PU Yan;ZHANG FU-chun;Xinjiang Key Laboratory of Biological Resources and Genetic Engineering;College of Life Science and Technology;Xinjiang University;

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

Preparation of fish jelly from Elopichthys Bambusa byproduct
YI Cui-ping;ZHU Bo;ZHONG Chun-mei;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;

..............page:193-195+199

Separation and purification of flavonoids from Artemisia annua L.by polyethylene glycol-ammonium sulfate aqueous two-phase system
OUYANG Wen;WANG Jia-jian;XIONG Li-zhi;Key Laboratory of Plant Resources Conservation and Utilization;College of Hunan Province;College of Biology and Environmental Sciences;Jishou University;

..............page:196-199

Optimization of ultrasonic-assisted extraction of total triterpenes from Matteuccia struthiopteris by response surface methodology
YANG Xiao-yan;MA Ji;PENG Fei;LU Yang;MA Ji-fu;XI Wei-jia;ZHANG Ting;Life Science College;Shaanxi Normal University;Key Laboratory of Ministry of Education for Medicinal Plant Resource and Natural Pharmaceutical Chemistry;

..............page:200-204+209

Optimization of the extraction technology and free radical scavenging activity of polysaccharide from Illicium micrantbum
LIAN Lu-ning;LI Ya-shuang;LIU Jie;LIU Chun-lan;College of Life and Environmental Sciences;Minzu University of China;

..............page:205-209

The effect of ultra high pressure treatment on the shucking of oysters
LI Xue-peng;ZHOU Kai;WANG Qi;LI Jian-rong;JI Guang-ren;LI Wei-xia;Food Science Research Institute;Chemical Engineering and Food Safety of Bohai University;Jinzhou Bijiashan Food Co.Ltd;Patent Examination Cooperation Jiangsu Centre of the Patent Office;SIPO;

..............page:210-214

Optimization extraction process of barley peptides and determination of antioxidant activity
ZHAO Pei;ZHAO Ning;HE Jia-yang;FAN Qiao-ning;HE Meng-fei;CHEN Jia-hui;JIN Xiao-yan;TIAN Cheng-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Agricultural College;Northwest A & F University;

..............page:215-219

Study on the processing technology of fried Vigna sinensis
ZHANG Ling-wen;JI Hong-fang;LI Yi-zhuo;MA Han-jun;LIU Ci-kun;YE Bei-bei;School of Food Science;Henan Institute of Science and Technology;

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

Optimization of extraction parameters for Glutathione from beer waste brewing yeast treated by high-pressure steam(HPS)
LENG Fei-fan;WANG Xiao-li;WANG Yong-gang;REN Hai-wei;ZHUANG Yan;ZHU Xin-qiang;SUN Shang-chen;School of Life Science and Engineering;Lanzhou University of Technology;Lanzhou Institute of Animal Husbandry and Veterinary Medicine;China Academy of Agricultural Sciences;

..............page:224-229

Effect of hydrodynamic cavitation on adsorption of non-sugar components on calcium sulfite
HUANG Yong-chun;XIONG Ye;WU Xiu-chao;REN Xian-e;YANG Feng;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;

..............page:229-231

Study on debittering of papain soluble collagen peptide from Grass carp scale
ZU Xiao-yan;XIONG Guang-quan;LI Xin;GENG Sheng-rong;QIAO Yu;JIANG Hong-you;LIAO Tao;Hubei Innovation Center of Agricultural Science and Technology/Institute for Farm Products Processing and Nuclear-Agricultural Technology;HuBei Academy of Agricultural Sciences;

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

yong yu diao wei pin bao zhuang xing ye pen ma ji shu xu jie jue de zhu yao nan dian

..............page:235

Research of the optimization of extraction process of Euphausia pacifica phospholipid and analysis of fatty acids composition
LV Qing;SUI Xiao;LIU Kun;XI Xuan;HAN Yu-qian;College of Food Science and Engineering;Ocean University of China;Biological Department of Medical College;Qingdao University;

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

yang sheng : qiang jian shen ti yan huan shuai lao de shi wu

..............page:240

Study on the defatted rice bran Instant granules
LI Ci-li;LIU Tian-yi;YANG Ping;CHEN Zhuo;College of Food Engineering;Harbin University of Commerce;Library;Harbin University of Commerce;

..............page:241-244

The main fermentation condition optimization research of truffle fermenting wine
XIAO Wei-dong;TAI Li-mei;FAN Jian;LIU Bei;ZHAO Tian-rui;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Science and Research Institute of Yunnan Federation of Supply and Marketing Cooperative;

..............page:245-250

Study on the processing technology and nutrition components of the pickle flavored-beverage rich in lactic acid bacteria
CAO Qing-guo;CAO Zheng;GUO Qin;YUAN Pan-pan;HAN Dong;Department of Bioengineering;Jiangsu Polytechnic College of Agriculture and Forestry;School of Food and Biological Engineering;Jiangsu University;

..............page:250-253

Optimization of microwave extraction technologies of flavonoids from Coriandrum sativum L.with Plackett-Burman design and response surface analysis
LIU Tao;LI Rong;JIANG Zi-tao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:254-257+263

Infrared drying of wine grape pomace
SUI Yin-qiang;YANG Ji-hong;LI Hua;WANG Hua;Northwest Agricultural and Forestry University;Shaanxi Engineering Research Center for Viti-Viniculture;Heyang Experimental and Demonstrational Stations for Grape;

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

Formulation optimization of stabilizer of orange juice beverage by the response surface methodology
MENG Qian-qian;ZHU Wen-xue;GUO Xiang-feng;College of Food and Bioengineering;Henan University of Science and Technology;

..............page:264-268+273

Application of oat dextrin for substituting fat in low-fat cream
LUO Shuang-qun;CUI Sheng-wen;ZHOU Jing-qi;LI Cui-cui;ZHANG Cai-fang;College of Quality & Detection;Luohe Vocational College of Food;

..............page:269-273

Optimization of two-step-hydrolysis condition of walnut protein through response surface methodology
LI Rong;ZHANG Li-zhu;XING Ya-ge;RAO Yu;CHE Zhen-ming;College of Biological Engineering;Xihua University;

..............page:274-278

yu mi zhuan yong fen zhi bei guan jian ji shu yan jiu huo tu po

..............page:278

Automatic labeling technology in the application of elliptic fish can packing
ZHOU Can-yu;Guangzhou Eagle Coin Enterprise Group;

..............page:279-281

ge xing hua su liao ping bao zhuang sheng chan shen du fen xi

..............page:281

Study the inhibition of food preservatives on spore germination and mycelium growth of poisonous Aspergillus flavus
HU Chun-hong;LI Li-li;LIU Kun;ZHOU Lin;XIAO Yan-hua;College of Life Science and Agriculture;Zhoukou Normal University;

..............page:282-285

Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot
LIU Xuan;ZHAO Li-qin;College of Food Science and Engineering;Inner Mongolia Agricultural University;

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

Consideration on network governance of China food safety
GUO Yan-ping;Guangdong Vocational Institute of Public Administration;

..............page:289-292

ao da li ya zheng he pu tao guan li ji gou

..............page:292

Determination of lactoferrin in goat milk by HPLC method
WANG Yu-tang;CHI Tao;CHENG Tao;Northeast Agricultural University;key Lab of Dairy Science;Ministry of Education;Northeast Agricultural University;National Dairy Engineering & Technical Research Center;

..............page:293-296

Analysis of volatile compounds in Sichuan traditional pickled radish by SDE and HS-SPME
ZHANG Jin-feng;PU Biao;CHEN An-jun;AO Xiao-lin;College of Food Science;Sichuan Agricultural University;

..............page:297-303

Principal component and cluster analysis of the quality ingredients of Sichuan dark tea during post-fermentation
ZOU Yao;QI Gui-nian;LIU Ting-ting;LI Wei;CHEN Sheng-xiang;College of Horticulture;Sichuan Agriculture University;

..............page:304-307

Determination of glycidyl esters in edible vegetable oils by liquid chromatography-mass spectrometry
LIU Jing;ZHANG Hui;WANG Ying-yao;DUAN Zhang-qun;WANG Li;College of Food Science;Jiangnan University;Academy of State Administration of Grain;

..............page:308-311

Classification of Grilled chicken aromas with electronic nose
WANG Yu-xuan;XU Bao-cai;HAN Yan-qing;WANG Zhi-geng;SUN Lian;College of Tea and Food Science and Technology of Anhui Agricultural Universit;State Key Laboratory of Meat Processing & Quality Control;State Key Laboratory of Meat Processing &Quality Control;Jiangsu Yurun Meat Industry Co.;Ltd;

..............page:312-314+319

Determination of biogenic amines in commercial bubble chicken legs by HPLC
WANG Yu;QU Feng-mei;DING Xiao-wen;College of Food Science and Engineering;Southwest University;

..............page:315-319

PCR detection methods of Salmonella and application in vegetables samples
WU Xiao-song;GANG Jie;HE Yu-bo;HU Wen-zhong;College of Life Sciences;Dalian Nationalities University;

..............page:320-323

Comparison of volatile compounds in Chinese mitten crab(Eriocheir sinensis) hepatopancreas and crab gonad by monotrap adsorption
GAO Xian-chu;GU Sai-qi;TAO Ning-ping;WANG Xi-chang;ZHUANG Jing;WU Na;College of Food Science and Technology;Shanghai Ocean University;

..............page:324-329

Effects of pretreatment on quality characteristics of freeze dried white shrimp(Penaeus vannamei) during storage
LIN Wen-wen;SHI Qi-long;NIU Dong-ze;SUN Zhi-wen;School of Agricultural Engineering and Food Science;Shandong University of Technology;

..............page:330-333

Effects of two kinds of yeast on the postharvest diseases of ‘Red Fuji’ apples
CHENG Lei;PAN Lei-qing;SU Jing;ZHAN Ge;ZHAO Xiu-jie;TU Kang;Patent Examination Cooperation Center of the Patent Office;SIPO;College of Food Science and Technology;Nanjing Agricultural University;

..............page:334-337+342

Effects of packaging bags with different ventilation rates on the quality of litchi sold on the low temperature shelf
YANG Song-xia;LU Hua-zhong;LV En-li;CEN Kang-hua;ZHAO Jun-hong;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;South China Agricultural University;College of Engineering;South China Agricultural University;

..............page:338-342

Effect of coating combined with cold storage on antioxidant activity of fresh-cut sweet potato
LIU Yue;LI Ran-ran;XU Meng-ting;CHENG Ji-yu;LU Guo-quan;School of Agriculture and Food Science;Zhejiang Agriculture & Forestry University;The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province;

..............page:343-345

Determination and analysis of chemical compositions on Dandelion tea and leaves
XIE Pu-jun;HUANG Li-xin;ZHANG Cai-hong;YOU Feng;ZHANG Yao-lei;SUN Guo-guang;Institute of New Technology of Forestry;CAF;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab.for Biomass Chemical Utilization;Key and Open lab.on Forest Chemical Engineering;SFA;Key Lab.of Biomass Energy and Material;Institute of poplar in Siyang;

..............page:346-351

guo jia shi pin yao pin jian du guan li zong ju : bi mian gou mai xi xue gui yin liao

..............page:351

Experimental study on antitumor effects of five Alkylphenol from wheat bran and its preliminary mechanism
TANG Wei-guo;GUAN Fu-qin;ZHAO You-yi;SUN Hao;WANG Ming;FENG Xu;SHAN Yu;Jinling Pharmaceutical Co.;Ltd.;Institute of Botany;Jiangsu Province and Chinese Academy of Sciences;

..............page:352-355

Characteristics of protein from Chinese soft-shelled turtle meat(Trionyx sinensis)
ZHANG Dan;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;

..............page:356-359

Analysis and evaluation on the nutritional components of wild Corbicula Fluminea from Hongze lake
LIU Jing-jing;XU Yun-jie;HAN Yao-ping;WANG Xue-feng;DAI Yang-jun;Department of Biology and Food Engineering;Changshu Institute of Technology;

..............page:360-364

Study on nutrients and bio-active substance chalcone detection in Angelica keiskei
CHEN Xin-hua;NING Hong-zhen;GUAN Wei-jun;LIU Ying-li;LIU Nan;QIAN Qing-zeng;TANG Yong-mei;School of Public Health;United University;Coal Health and Safety Lab of Hebei Province;

..............page:365-368

ren gong tian wei ji shang jian kang shi ge wu qu

..............page:368

Research and application on the processing technology and equipment for chili
BAI Lu-lu;HU Wen-zhong;JIANG Ai-li;LIU Cheng-hui;LIU Yi-wei;College of Life Science;Dalian Nationalities University;

..............page:369-372+376

Research progress in PCR detection for foodborne Escherichia coli
LV Xiao-meng;HU Wen-zhong;FENG Xu-qiao;JIANG Ai-li;BAI Lu-lu;College of Food Science;Shenyang Agricultural University;College of Life Science;Dalian Nationalities University;

..............page:373-376

Research progress in the nutrition value and processing products of Chili
LIU Yi-wei;HU Wen-zhong;JIANG Ai-li;LIU Cheng-hui;BAI Lu-lu;College of Life Science;Dalian Nationalities University;

..............page:377-381

Research advance in the strain breeding and gene modification of α-Amylase
FENG Di;MENG Qing-qing;WANG Yu-hai;YANG Hui-min;YANG Jian-guo;WANG Feng-huan;School of Food and Chemical Engineering;Beijing Technology and Business University;College of Life Science and Technology;Beijing University of Chemical Technology;

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

Research progress in chemical components in Chrysanthemum Morifolium
JIN Jian-zhong;WEN Ming;SHEN Tu-chao;College of Biology and Environmental Engineering;Zhejiang Shuren University;College of Petroleum Chemical Industry;Changzhou University;

..............page:386-389+394

Research advance in the processing of Psidium guajava and Psidium guajava leaves
ZHANG Hong-kang;LIN Yi-nan;XU Xiao-peng;CAI Lin-fei;LU Ze-ru;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;

..............page:390-394

Research progress in edible-medicinal fungi polysaccharide
ZHANG Wen-zhou;XU Rong;QuanZhou Medical College;

..............page:395-399