Science and Technology of Food Industry 2014 Issue 19 guo ji tang ye fa zhan qu shi he dui ce yan jiu

Effect of ultrasonic modification on edible chitosan-soy protein isolated membrane
LIANG Dong;ZHANG Hua-jiang;WANG Xu;WANG Sheng-nan;LI Liang;WEI Chun-li;MENG Ling-nan;Institute of Food Science;Northeast Agricultural University;

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

Study on the preparation and characterization of bioactive peptides from egg yolk
HE Chen;WANG Yan-chao;CHANG Yao-guang;XUE Chang-hu;School of Food Science and Engineering;Ocean University of China;

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

Study on the preparation of IgY-loaded chitosan nanoparticles and release in vitro
XUE Hai-yan;DU Rui-xuan;HAN Fang;SONG Hong-xin;College of Life Science and Engineering;Shaanxi University of Science and Technology;Shaanxi Heng Tong Fruit Juice Group;

..............page:57-61

Effect of thermal treatments on the antioxidative capacity and aromas of Jujube brandy
XIA Ya-nan;WANG Jie;ZHANG Yu-jie;KANG Hong-hong;College of Food Science and Technology;Agricultural University of Hebei;

..............page:62-67+72

Study on the optimized extraction and in vitro antioxidant activities of γ-Linolenic acid from Spirulina platensis
WANG Fei;SHE Xing-xing;SUN Bing-jie;DU Jia-chen;ZHANG Jia-wei;REN Di-feng;LU Jun;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Engineering Research Center of Functional Peptides;China National Research Institute of Food & Fermentation Industries;

..............page:68-72

Study on the conjugated linoleic acid content in different varities and parts of mutton
YANG Jing;LUO Yu-long;LIU Shu-jun;WANG De-bao;CHEN Yang;ZHAO Li-hua;CHEN Hai-xing;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;Urat Banner Livestock Farming Areas of Special Promotion Office;

..............page:73-75+78

Analysis of flowability and dynamic viscoelastic of LBG /SA solution
XIAO Yu-dong;LIN Yan-bin;GUAN Dong-dong;ZHANG Hong-tao;ZHANG Ji;College of Life Science;Northwest Normal University;Bioactive Products Engineering and Technology Research Center for Gansu Distinctive Plants;

..............page:76-78

Screening of foodborne protease inhibitor and effect on gel properties of surimi from sliver carp
ZHU Jia-lin;HUANG Jian-lian;FAN Da-ming;LIAN Hui-zhang;ZHANG Wen-hai;ZHAO Jian-xin;CHEN Wei;ZHANG Hao;Staten Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Fujian Anjoy Foods Corporation Limited;Huashun Minsheng Foods Corporation Limited;

..............page:79-83+88

Inhibition of lipoxygenase by Maillard reaction products from glucose and glycine
ZHAO Yan-yan;SHI Liu-juan;JIANG Shao-tong;LUO Shui-zhong;School of Biotechnology and Food Engineering;Hefei University of Technology;Key Laboratory for Agriculture Processing of Anhui Province;

..............page:84-88

Changes on texture characteristics and sensory attributes of pork in the process of tenderization at low temperature
ZHANG Ting-huan;CHEN Lei;PAN Hong-mei;WANG Jin-yong;SHUAI Su-rong;College of Animal Science and Technology;Sichuan Agricultural University;Chongqing Academy of Animal Science;Key Laboratory of the Ministry of Agriculture Science of Pig;

..............page:89-92

Study on the in vitro antioxidant capacity of Silk reeling silkworm pupa protein hydrolysate
QIN Ying-rui;LUO Jin-feng;HUANG Xian-zhi;DING Xiao-wen;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Products Processing;State Key Laboratory of Mulberry Silkworm Genome Biology;

..............page:93-96+100

Effects of marination with three kinds of weak organic acids and NaCl on thermal characteristics of perimysium and endomysium collagen from beef muscle
CHANG Hai-jun;PENG Rong;FENG Min;CHEN Lin-li;DONG Xian-bing;Chongqing Key Lab of Catalysis and Functional Organic Molecules;College of Environmental and Biological Engineering;Chongqing Technology and Business University;

..............page:97-100

Study on the effect of tea polyphenol on properties of gelatin-calcium carbonate composite films
LIU An-jun;WANG Yue-meng;LI Xin;WANG Wen-hang;HU Ying-na;College of Food Science and Biotechnology;Tianjin University of Science and Technology;

..............page:101-105+110

Isolation and antioxidative activity of EGCG from green tea leftovers
LI Bang-yu;LIU Chen;CHEN Meng;CHEN Liu;YU Sheng;WANG Yao-rong;Institute of Applied Chemistry;Suzhou Vocational University;Chemical Engineering and Materials Science;Suzhou University;

..............page:106-110

Study on the influence of water content to texture of dried areca nuts
LI Liang;JI Jian-bang;KANG Xiao-ning;DAI Ping;FU Chuan-xian;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;College of Food;Hainan University;

..............page:111-113+118

Study on the preparation of peptides from rice bran and antioxidant activity by Aspergillus oryzae fermentation
WEI Ming;XUE Zheng-lian;ZHAO Shi-guang;QIAN Sen-he;College of Biology and Chemistry Engineering;Anhui Polytechnic University;

..............page:114-118

Comparison of the sorption characteristics of macroporous resin to carotenoids of Chinese wolfberry skins
NIU Li-li;WANG Xiao-xuan;WANG Xing;ZHANG Sheng-gui;ZHANG Zhen;College of Food Science and Engineering;Gansu Agricultural University;

..............page:119-123

Rheological properties of iota carrageenan solution with high concentration
DENG Yang-hua;ZHANG Kai-song;Institute of Urban Environment;Chinese Academy of Sciences;University of Chinese Academy of Sciences;

..............page:124-127+131

Preparation of magnetic immobilized PLA₁ and applied in the degumming
YU Dian-yu;MA Ying;ZHANG Huan;MA Li-na;SUN Li-xue;LI Lin;School of Food Science and Engineering;Harbin Institute of Technology;College of Food Science and Technology;Northeast Agricultural University;

..............page:128-131

Effect of invert syrup on quality of guang-style moon-cake
ZHANG Wei-dong;MA Xiao-jun;School of Food Science and Technology;Jiangnan University;

..............page:132-136

Comparison of growth characteristic of different antibiotic resistant pathogenic Vibrio parahaemolyticus
GUO Dan-feng;ZHANG Zhao-huan;XIAO Li-li;LOU Yang;PAN Ying-jie;ZHAO Yong;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation;Ministry of Agriculture;

..............page:137-141

Study on the production of orange /yellow pigments and their color tone in submerged fermentation of Monascus
HUANG Yan;WANG Lu;MAO Peng;NIU Guo-qiang;ZHANG Bo-bo;XU Gan-rong;School of Biotechnology;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;College of Life Science;Jianghan University;

..............page:142-145

Fusion expression and purification of antitumor 19 peptide in E.coli
SUN Yang;CHI Hui;WANG Cong;CHEN Guang;College of Life Science;Jilin Agricultural University;

..............page:146-150+155

Absorption characteristics of purine compounds by yeast
LIU Chang-shu;LI Hong;CUI Yun-qian;WANG Ji-long;College of Food and Biological Engineering;Qilu University of Technology;China National Research Institute of Food and Fermentation Industries;College of Food and Biological Engineering;Shandon Agricultural Univercity;

..............page:151-155

Screening of a thermostable lipase producing bacterium and its enzyme characterization
WANG Ying;CHEN Ji-xiang;WANG Bing;YANG Zhi;LI Yan-lin;LIU Yuan-li;ZHANG Qing-fang;School of Petrochemical Engineering;Lanzhou University of Technology;

..............page:156-161+167

Study of site-directed mutagenesis and enzymatic properties of Escherichia coli L-glutamate decarboxylase
BI Jin-li;LIU Ya;WANG Jian-ping;SHI Ji-ping;LIU Peng-fu;College of Food;Shihezi University;Research Center for Sustainable Technology;Shanghai Advanced Research Institute;Chinese Academy of Sciences;

..............page:162-167

Study on the performance of PVDF membranes and its degerming effect for application of draft beer filtration
DONG Lun;LU Yin;School of Marine Sciences;Food Science & Engineering Department;Ningbo University;

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

Isolation and identification of endophytic fungi from different Boletus in Yunnan and ITS region sequence analysis
YUE Wan-song;XIONG Yong;CHEN Yi-jian;School of Chemistry and Bio-technology;Yunnan University of Nationalities;Key Lab of National Medicine Supported Jointly by State Ethnic Affairs Commission and Ministry of Education;

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

Study on rice vinegar feeding fermentation by packing-tower fermentation system
CHEN Yu-zhe;FU Liang;PENG Ying;Department of Food Science and Engineering;Jinan University;

..............page:177-179+184

Preparation of Acaudina leucoproata dual-enzymatic hydrolysates and influence on collagen synthesis of human dermal fibroblasts
JIANG Chun-fang;CAI Jiang-jia;SU Xiu-rong;Ningbo University;School of Marine Sciences;

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

The optimization and quality analysis on extraction of the major royal jelly proteins( MRJPs) from royal jelly
YU Zhang-ying;XIAO Fa;LIU Dan-dan;ZHAI Liang;SHEN Li-rong;School of Biosystems Engineering and Food Science;Zhejiang University;

..............page:185-188

Orthogonal optimization for tea polyphenols from Green Tea based on multi-frequency ultrasound-assisted extraction
YANG Ya-yu;LIU Yu-de;ZHANG Yuan;SHI Xue-zhi;School of Material and Mechanical Engineering;Beijing Technology and Business University;

..............page:189-193

ying guo jiang jian shi pin fan zui zhuan da ji gou

..............page:193

Optimization and comparison of SPME and P&T in extraction effect on watermelon juice
HE Cong-cong;SU Ke-ran;SU Hang;LIU Ye;SONG Huan-lu;Beijing Key laboratory of Flavor Chemistry/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;

..............page:194-198

Research of L-arabinose purification from corn-cob waste
XU Yan-li;ZHAO Liang;HE Meng;LI Min;College of life Sciences;Fujian Normal University;

..............page:199-203+207

Study on anti-browning technology of Canned Chaenomeles speciosa s.Nakai
JI Yue-yue;DONG Ming;FEI Li-juan;WEI Liang-dong;An hui Agriculture University School of Tea and Food Technology;

..............page:204-207

Microwave-assisted extraction technology optimization and antioxidative effect of polyphenols from Polygonatum odoratum
ZHANG Xue-jiao;HU Yi-hong;TAN Xian-sheng;ZHOU Peng-ji;JING Chen-zhong;WANG Yan;YIN Luo-yi;CHEN Yong;Hunan University of Humanities;Science and Technology;

..............page:208-213

Processing technology of steamed bread using wheat flour of Pubing9946
SUN Ru;ZHANG Zheng-mao;HU Xin-juan;LIU Miao-miao;ZHUO Wu-yan;College of Food Science and Engineering;Northwest A&F University;College of Agronomy;Northwest A&F University;

..............page:214-219

yu bao zhuang te shu shan shi yong shi pin biao qian ming nian shi xing

..............page:219

Application of the Hurdle technology in the process of low temperature meats of traditional steamed lamb
ZHANG Wei-wei;LUO Rui-ming;HU Cong;School of Agriculture Ningxia University;

..............page:220-224

Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein
YU Lei;ZHANG Wei;LIU Ting-ting;QIAO Xiao-tong;LI Xiao-meng;College of Food Science and Engineering;Jilin Agricultural University;

..............page:225-228+234

Optimization on conditions of fumigating fresh-cut jackfruit by n-hexanal,2-( E)-hexenal using response surface methodology
ZHANG Zhi-yi;PAN Yong-gui;LU Chang-sheng;HE Qi;College of Food Science;Hainan University;

..............page:229-234

Study on the microencapsulation technology and stability of the walnut pepetide
CHENG Jing;YUAN Hong-li;MO Zhao-hui;CHEN Dong-liang;Wuhan Tallyho Biological Product CO;LTD;Hubei Peptide Material Engineering Technology Research Center;

..............page:235-237+241

Optimization of mango juice enzymolysis process by neural network
SHANG Chao-jie;WANG Wei-min;CHEN Su-hua;ZHANG Xiao-di;LIU Yan-chun;College of Food Science and Technology;Guangdong Ocean University;

..............page:238-241

Study on processing method of cake with sugar-free and Dioscorea opposita Thunb
WU Cun-bing;LI Hong-tao;LI Xi-teng;WU Jun-yan;TIAN Lin-shuang;LIU Fang-qin;LI Xue;Jiangsu Vocational and Technical College of Finance & Economics;Jiangsu Food & Pharmaceutical Science College;

..............page:242-246

Optimization the purification conditions of alpha linolenic acid in the mixed fatty acid by the inclusion method of β-cyclodextrin
XU Li-ping;WANG Xin;GONG Yu-jia;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;

..............page:246-250

Optimization of decolorization technology of okra polysaccharides by response surface methodology
ZHANG Cong-cong;WANG Ying;PIAO Mei-zi;College of Food Science and Engineering;Qingdao Agricultural University;

..............page:251-256+263

Optimization of the extraction condition for wheat bran esterase in aqueous two-phase systems by response surface analysis
YANG Xue;ZHANG Zhi-qing;LI Qing-lian;YE Lin;College of Food Science;Sichuan Agricultural University;Panzhihua Institute of Food and Drug Control;

..............page:257-263

Research on the preparation of konjak milk orange jelly
WANG Yun-na;LI Sha;College of Food Science and Light Industry;Nanjing Tech University;

..............page:264-266+367

Study on extraction process of Enteromorpha polysaccharide by high-speed shear technique
WEI Jian-teng;PEI Dong;LIU Yong-feng;LIU Yi;DI Duo-long;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics Chinese Academy of Sciences;Center of Resource Chemical & New Material;

..............page:267-269+377

Study on extraction process of total flavoniods and its antioxidant effect from Chloranthus henryi
XU Hai-tang;LI Hao;LONG Han;XUAN Jin-cai;College of Chem.and Chem.Eng.;Guangxi University for Nationalities;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products;Guangxi University for Nationalities;College of Marine Sciences and Biotechnology;Guangxi University for Nationalities;

..............page:270-273+372

Influence of preservative on squid quality changes during frozen
LU Yu-xi;SHEN Ping;LI Xue-ying;YANG Xian-shi;CHI Hai;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Shanghai Ocean University;College of Food Science and Technology;

..............page:274-279+288

Detection of Cronobacter spp.and Samonella spp.in powder infant formula by duplex PCR
MING Xing;XU Feng;CHEN Xing-xing;GAN Min;CHEN Fei;WU Xiao-li;State Key Lab of Food Science and Technology;Nanchang University;Jiangxi-OAI Joint Research Institute;Nanchang University;School of Basic Medical Sciences;Jiangxi University of Traditional Chinese Medicine;

..............page:280-283+288

Evaluation of freshness of Carassius Auratus based on electronic nose
LI Yue-hua;BAO Jian-qiang;ZHOU Qiu-shu;YU Suo-yin;REN Qing;HUANG Wen;College of Food Science and Technology;Shanghai Ocean University;YanTai University;

..............page:284-288

Comparison of volatile components of Lateolabrax japonicus( Cuvier et Valencinnes) cultured in sea water and freshwater
CAO Zhan-hui;DU Tao;CAO Yu-tao;HUANG He;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;Donghai Island Marine Biology Research Base of Guangdong Ocean University;Fisheries College;Guangdong Ocean University;Department of Experiment Teaching;Guangdong Ocean University;

..............page:289-292+296

Determination of alcohol in grape wine and rice wine by ethanol biosensor
ZHAO Hong-qing;GAO Hong-bo;ZHONG Qi-ding;MENG Zhen;CHEN Nan-nan;XIONG Zheng-he;CUI Bo;Qilu University of Technology;China National Research Institute of Food & Fermentation Industries;National Standardization Center of Food and Fermentation Industry;

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

Study on detection of Listeria monocytogenes in fresh-cut melon with TaqMan-based fluorescence quantitative PCR
GUAN Di-kai;HU Wen-zhong;PIAO Yong-zhe;FENG Ke;College of Food;Dalian polytechnic university;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;

..............page:297-300

Determination of nitrofurazone based on fluorescence quenching of CdS quantum dots
PENG Jin-yun;ZHENG Ya-qian;Department of Chemistry and Biological Science;Guangxi Normal University of Nationalities;

..............page:301-303+307

Analysis of arsenic species in dry seafood products by capillary electrophoresis-inductively coupled plasma mass spectrometry
CHEN Fa-rong;ZHENG Li;HAN Li-hui;SUN Jie;YIN Xiao-fei;LIU Feng;WANG Xiao-ru;College of Chemistry and Chemical Engineering;Ocean University of China;First Institute of Oceanography;State Oceanic Administration;

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

Analysis of volatile components in Hairtail by SPME-GC-MS
XU Yong-xia;JIANG Cheng-cheng;ZHANG Chao-min;LV Yan-fang;ZHU Dan-shi;LI Jian-rong;Food Science Research Institute of Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:308-311+315

Fast separation and analysis of Sudan dyes in chili products by molecular imprinted-matrix solid phase dispersion
CHEN Tao;JIANG Han;DENG Chen-hui;LIU Meng-zhao;CHEN Li-gang;College of Science;Northeast Forestry University;

..............page:312-315

Determination of chlorpyrifos,triazophos and profenofos in vegetables by gas chromatography with solid phase extraction using multiwalled carbon nanotubes as adsorbent
LI Yang-mei;YANG Min;TAN Wei;YANG Hong-xing;GAO Si-qi;LI Gui-zhen;WANG Hong-bin;Key Lab of Chemistry of Ethnic Medicine Resource;Co-sponsored by the State Ethnic Affairs Commission and the Ministry of Education;College of Chemistry and Biotechnology;Yunnan University of Nationalities;Agro-environmental Protection and Monitoring Center;

..............page:316-320+325

Studies of pyrosequencing detecting methods for Staphylococcus aureus in cosmetics
FANG Bao-hai;SUN Tao;JIN Ying;JIA Jun-tao;JIANG Ying-hui;WANG Yan-ting;LEI Zhi-wen;Inspection and Quarantine Technical Center of Shandong Exit & Entry Inspection and Quarantine Bureau;Huangdao Exit & Entry Inspection and Quarantine Bureau;

..............page:321-325

Changes of Aroma compounds in Satsuma mandsrins orange juice in different maturity
KANG Ming-li;PAN Si-yi;FAN Gang;WANG Lei-na;College of Bioscience and Bioengineering;Hebei University of Science and Technology;College of Food Science and Technology;Huazhong Agricultural University;

..............page:326-330

Effect of packaging materials on storage property of different moisture content peanut
LIN Yong-gan;FU Xiao-ji;ZHOU Jin-ying;PAN Run-tian;FENG Jian-xiong;College of Food;Jiangxi Agricultural University;Institute of Agricultural processing;Jiangxi Academy of Agricultural Sciences;

..............page:331-334+339

Impact on the fermented wine quality of the different treatments on mulberry materials
LIU Da-yu;ZUO Yong;QI Feng;JIANG Peng;WANG Xiao-long;REN Yong-li;Liquor-Making Biotech & Application Key Laboratory of Sichuan Province;Chengdu University;Dept.of Bioengineering;Sichuan University of Science and Engineering;Sichuan guosha industrial;

..............page:335-339

Effect of microwave treatment on postharvest respiration and quality of Sagittaria sagittifolia
CHEN Xu;DING Zhi-en;Tea and Food Technology Academy;Anhui Agricultural University;

..............page:340-342

Study on storability of plums of different cultivars at low temperature storage
WANG Jiao;LI Li-li;YUAN Shu-zhi;DING Xin-yuan;ZHANG Xiong-feng;XU Li-min;CAO Jian-kang;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:343-345+350

Prevention of pigments from Pu Erh tea on the weight growth of mouse
SU Jing-jing;WANG Xue-qing;SONG Wen-jun;BAI Xiao-li;LI Chang-wen;ZHOU Tong;LUO Chong-jing;XU Jin-kui;ZHAO Xin-yi;CHEN Zhao-qi;WANG Shuang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Yunnan Tasly Deepure Biological Tea Group Company Limited;

..............page:346-350

Effect of blackberry seed on Alloxan induced diabetes in mice
ZHANG Wei;YIN Zhen-hua;KANG Wen-yi;Huanghe Science and Technology College;

..............page:351-354+358

Experimental study on antitussive,expectorant and anti-asthmatic effects of Naringenin
CHEN Yu-yun;MA Qing-ping;WANG Tao;ZENG Yan;Sichuan University of Science & Engineering;Chemical and Pharmaceutical Engineering;

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

Mechanism of attenuation and potentiation of the soybean polysaccharide to antitumor of cyclophosphamide
ZHANG Xiu-juan;LUAN Zong-ze;SUN Xiang-ju;YANG Song;LI Qi-cheng;JI Yu-bin;Institute of Bio-safety Evaluation;Center of Research and Development on Life Sciences and Environmental Sciences;Engineering Research of Natural Anticancer Drugs;Ministry of Education;Harbin University of Commerce;School of Pharmacy;Harbin University of Commerce;Food Processing Institute;Heilongjiang Academy of Agricultural Sciences;

..............page:359-361+383

Function effects and analysis methods of Lecithin of animal
WANG Zhao-ming;HE Zhi-fei;YU Li;LI Hong-jun;College of Food Science;Southwest University;

..............page:362-367

Sourdough microbiota and metabolic reactions in the fermention
YIN Yan-li;WANG Jin-shui;YANG Sen;JIA Feng;College of Bioengineering;Henan University of Technology;

..............page:368-372

Progress of staining detection intracellular lipid of microorganism
LI Ai;HAO Yu-cui;HAO Bin;WEI Zhao;Tangshan College;Department of Environmental and Chemical Engineering;HengShui City Administration of Quality and Technical Supervision;

..............page:373-377

Research advance of miRNA quantification by RT-qPCR based on stem-loop primer
SONG Wei;WAN Bai-hui;WANG Jing;DONG Ping;LIANG Xing-guo;College of Food Science and Engineering;Ocean University of China;

..............page:378-383

Development of protein reference materials
QIU Chang-jiang;ZHOU Tong;WU Zhi-hua;LI Wen-ying;ZHOU Huang;LIAN Jun;LIAO Zhi-yong;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Nursing College;Jiangxi University of Traditional Chinese Medicine;College of Life and Environmental Science;Wenzhou University;

..............page:384-387

Cavitation effect of ultrasound and its effect on the stability of polyphenols
WANG Juan;PAN Zhong-li;MA Hai-le;QU Wen-juan;WU Ben-gang;School of Food and Biological Engineering;Jiangsu University;Department of Biological and Agricultural Engineering;University of California;

..............page:388-391

Review of recent advances on radio frequency( RF) heating application of fruits storage
FENG Ji-rui;DENG Li-li;ZENG Kai-fang;College of Food Science;Southwest University;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation Ministry of Agriculture;

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

Status of development and utilization for green husk of walnut
ZHONG Jun-mei;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;

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