1002-0306
2014 Issue 2
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lun shi pin an quan de she hui gong zhi
peng ya la ;
peng ya la ;
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Analysis of volatile aroma component of fresh watermelon juice by SPME and SAFE with GC-O-MS
HE Cong-cong;LIU Meng-ya;LIU Jian-bin;LIU Xiao-sheng;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;
HE Cong-cong;LIU Meng-ya;LIU Jian-bin;LIU Xiao-sheng;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:49-53+58
Optimization the L-carnitine determination by spectrophotometric method and comparison of content in the yak organs
ZUO Hui-xin;ZHANG Yu-bin;HUANG Ming-ming;YU Qun-li;College of Food Science and Engineering;Gansu Agricultural University;
ZUO Hui-xin;ZHANG Yu-bin;HUANG Ming-ming;YU Qun-li;College of Food Science and Engineering;Gansu Agricultural University;
..............page:54-58
Determination of purine base in bacillus natto fermentation broth
LU Yang;QIAN He;ZHANG Wei-guo;YAN Wei-liu;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
LU Yang;QIAN He;ZHANG Wei-guo;YAN Wei-liu;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:59-62+66
Simultaneously determination of pyruvic acid and lactic acid by using dual-wavelength spectrophotometry and changing the pH of the system
HU Xing-peng;ZHOU Hua;LI Wen-qing;OU Shi-yi;YAN Ri-an;Department of Food Science and Technology;Jinan University;
HU Xing-peng;ZHOU Hua;LI Wen-qing;OU Shi-yi;YAN Ri-an;Department of Food Science and Technology;Jinan University;
..............page:63-66
GC-MS analysis of volatile components in the flower of Leucosceptrum canum Smith
GE Jing;ZHANG Guang-wen;QIU Rui-xia;OU Shi-yi;Department of Food Science and Engineering;Jinan University;
GE Jing;ZHANG Guang-wen;QIU Rui-xia;OU Shi-yi;Department of Food Science and Engineering;Jinan University;
..............page:67-71
Thermal desorption coupled to GC-MS for analyzing aroma components in fresh corn
LEI Chun-ni;ZHOU Wei;JIANG Yu-mei;ZHANG Ya-heng;College of Food Science and Engineering;Gansu Agricultural University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
LEI Chun-ni;ZHOU Wei;JIANG Yu-mei;ZHANG Ya-heng;College of Food Science and Engineering;Gansu Agricultural University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
..............page:71-75
Analysis of abscisic acid content in peel of mango by HPLC
YANG Yang;FAN Bei;SHENG Ji-ping;SHEN Lin;Key Laboratory of Agro-Products Processing;MOA;Institute of Agro-products Pprocessing Science and Technology;Chinese Academy of Agricultural Sciences;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Food Science and Nutritional Engineering;China Agricultural University;School of Agricultural Economics and Rural Development;Renmin University of China;
YANG Yang;FAN Bei;SHENG Ji-ping;SHEN Lin;Key Laboratory of Agro-Products Processing;MOA;Institute of Agro-products Pprocessing Science and Technology;Chinese Academy of Agricultural Sciences;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Food Science and Nutritional Engineering;China Agricultural University;School of Agricultural Economics and Rural Development;Renmin University of China;
..............page:76-79
Study on the inclusion behavior between CDs and natamycin
ZHANG Xi-wen;CAI Can-xin;LI Zhi-gang;PANG Song-ya;XUE Wen-jing;WANG Jin-peng;JIN Zheng-yu;State Key Lab of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
ZHANG Xi-wen;CAI Can-xin;LI Zhi-gang;PANG Song-ya;XUE Wen-jing;WANG Jin-peng;JIN Zheng-yu;State Key Lab of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:80-82+86
Study on extraction,purification and antimicrobial activity of pomegranate peel tannins
XU Yun-feng;LI Guang-hui;LIANG Xiu-jun;SHA Ying;LU Ji-yuan;XIA Xiao-dong;College of Food Science and Engineering;Northwest A & F University;
XU Yun-feng;LI Guang-hui;LIANG Xiu-jun;SHA Ying;LU Ji-yuan;XIA Xiao-dong;College of Food Science and Engineering;Northwest A & F University;
..............page:83-86
Effect of mung bean protein on the quality of cooked frozen dumplings
QIAO Ning;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
QIAO Ning;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:87-91
Study on antioxidant activity and acid,bile salts tolerance of lactic acid bacteria
LIU Hong-yu;WANG Li-ping;AI Lian-zhong;WU Zheng-jun;ZHAO Yong;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing;Bright Dairy State Key Laboratory of Dairy Biotechnology;
LIU Hong-yu;WANG Li-ping;AI Lian-zhong;WU Zheng-jun;ZHAO Yong;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing;Bright Dairy State Key Laboratory of Dairy Biotechnology;
..............page:92-96+99
Optimization of hardness determination of crisp grass carp’s dorsal muscle
YANG Shao-ling;QI Bo;LI Lai-hao;LIN Wan-ling;MA Hai-xia;YANG Xian-qing;HAO Shu-xian;WU Yan-yan;CEN Jian-wei;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National Research and Development Center for Aquatic Product Processing;
YANG Shao-ling;QI Bo;LI Lai-hao;LIN Wan-ling;MA Hai-xia;YANG Xian-qing;HAO Shu-xian;WU Yan-yan;CEN Jian-wei;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National Research and Development Center for Aquatic Product Processing;
..............page:97-99
Physicochemical property and structural characteristics of glycoprotein from Camellia oleifera Abel seed cake
LI Ting-ting;ZHANG Hui;WU Cai-e;School of Food Science and Technology;Jiangnan University;College of Forest Resources and Environment;Nanjing Forestry University;
LI Ting-ting;ZHANG Hui;WU Cai-e;School of Food Science and Technology;Jiangnan University;College of Forest Resources and Environment;Nanjing Forestry University;
..............page:100-103+107
The influence of double-coating on the effectiveness of probiotic microcapsules
ZOU Qiang;LIANG Hua-zhong;WU Meng-jia;LIU Da-yu;WANG Wei;LI Xiang;State Key Laboratory of Food Science and Technology;Chengdu University;Si Chuan Gao Fu Ji Biotechnology Co.;Ltd.;
ZOU Qiang;LIANG Hua-zhong;WU Meng-jia;LIU Da-yu;WANG Wei;LI Xiang;State Key Laboratory of Food Science and Technology;Chengdu University;Si Chuan Gao Fu Ji Biotechnology Co.;Ltd.;
..............page:104-107
Study on antioxidant activity of different molecular weight segments of Red Sea Bream bone peptides
ZHENG Jie;LI Su;HU Ai-jun;LU Xiu-li;HAO Li-jing;Key Lab of Food Nutrition and Safety;Education of Ministry;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
ZHENG Jie;LI Su;HU Ai-jun;LU Xiu-li;HAO Li-jing;Key Lab of Food Nutrition and Safety;Education of Ministry;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:108-111
Study on antioxidant activity of guava polyphenols in vitro
KUANG Gao-bo;HUANG He;College of Food Science and Technology;Guangdong Ocean University;
KUANG Gao-bo;HUANG He;College of Food Science and Technology;Guangdong Ocean University;
..............page:111-115
Effects of malve nut gum on the quality of minced chicken
JIAO Wen-juan;ZHANG Li-yan;PI He-zhen;College of Light Industry and Food Sciences;South China University of Technology;
JIAO Wen-juan;ZHANG Li-yan;PI He-zhen;College of Light Industry and Food Sciences;South China University of Technology;
..............page:116-119+123
Study on purification and characterization of superoxide dismutase in Trametes versicolor mycelium
HUANG Zhi-li;HUANG Yan-jun;ZHANG Li-jun;School of Applied Chemistry & Biological Technology;Shenzhen Polytechnic;Shenzhen King-Way Beer Co.;Ltd.;
HUANG Zhi-li;HUANG Yan-jun;ZHANG Li-jun;School of Applied Chemistry & Biological Technology;Shenzhen Polytechnic;Shenzhen King-Way Beer Co.;Ltd.;
..............page:120-123
Study on UV-Vis absorption spectrometric investigation of the gallic acid against DPPH free radicals
LU Yi-wen;LI Xiao-fen;XIANG Peng-zhi;GAO Yun-tao;YU Jiao-jiao;CHA Jia-wei;School of Chemistry and Biotechnology;Yunnan University of Nationalities;Key Laboratory of Ethnic Medicine Resource Chemistry;State Ethnic Affairs Commission & Ministry of Education;Yunnan University of Nationalities;School of Chemical Engineering;Yunnan Radio TV University;
LU Yi-wen;LI Xiao-fen;XIANG Peng-zhi;GAO Yun-tao;YU Jiao-jiao;CHA Jia-wei;School of Chemistry and Biotechnology;Yunnan University of Nationalities;Key Laboratory of Ethnic Medicine Resource Chemistry;State Ethnic Affairs Commission & Ministry of Education;Yunnan University of Nationalities;School of Chemical Engineering;Yunnan Radio TV University;
..............page:124-126+130
The concent of total phenols,total flavonoids and antioxidant activities of Foeniculum vulgare Mill
ZHANG Dan;LI Dan;GU Xue-zhu;KANG Wen-yi;Institute of Chinese Materia Medica;Hennan Univesity;Institute of Chinese Materia Medica;Traditional Chinese Medical Research Institute;
ZHANG Dan;LI Dan;GU Xue-zhu;KANG Wen-yi;Institute of Chinese Materia Medica;Hennan Univesity;Institute of Chinese Materia Medica;Traditional Chinese Medical Research Institute;
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Effect of electrical stimulation on different parts of yak meat quality and sensory characteristics
ZHENG Zu-lin;HAN Ling;YU Qun-li;SUN Zhi-chang;Food Science and Engineering Department of Gansu Agricultural University;
ZHENG Zu-lin;HAN Ling;YU Qun-li;SUN Zhi-chang;Food Science and Engineering Department of Gansu Agricultural University;
..............page:131-135
Determination for phenolic compounds of fresh and resin adsorption debittered Guanxi pomelo juice
ZHONG Xiao-ting;JI Hai-feng;XU Jian;HUANG Gao-ling;College of Bioengineering;Jimei University;Food Microorganism and Enzyme Engineering Technology Research Center of Fujian University;The Research Center of Food Biotechnology;
ZHONG Xiao-ting;JI Hai-feng;XU Jian;HUANG Gao-ling;College of Bioengineering;Jimei University;Food Microorganism and Enzyme Engineering Technology Research Center of Fujian University;The Research Center of Food Biotechnology;
..............page:136-139
A new sterilization technique to Escherichia coli combined with high pulse electric field and thermal sterilization technology
LIU Ke-zhou;YANG Yong;YUAN Xia-bing;HAN Qi-guo;TU Ya-wei;FU Mi-jing;College of Life Information and Instrument Science;Hangzhou Dianzi University;College of Automation;Hangzhou Dianzi University;
LIU Ke-zhou;YANG Yong;YUAN Xia-bing;HAN Qi-guo;TU Ya-wei;FU Mi-jing;College of Life Information and Instrument Science;Hangzhou Dianzi University;College of Automation;Hangzhou Dianzi University;
..............page:140-142+149
Antioxidant activities of polysaccharides from Epimedium residue in vitro
CHENG Hao-ran;FU Liang;FENG Shi-ling;YANG Rui-wu;ZHANG Li;ZHOU Yong-hong;DING Chun-bang;College of Life and Basic Sciences;Sichuan Agricultural University;Key Laboratory of Crop Germplasm Resources and Gene Improvement;Ministry of Education;Sichuan Agricultural University;
CHENG Hao-ran;FU Liang;FENG Shi-ling;YANG Rui-wu;ZHANG Li;ZHOU Yong-hong;DING Chun-bang;College of Life and Basic Sciences;Sichuan Agricultural University;Key Laboratory of Crop Germplasm Resources and Gene Improvement;Ministry of Education;Sichuan Agricultural University;
..............page:143-145+153
Research of process optimization of enzymatic hydrolysis of salted egg white
FENG Wan-zhen;CUI Chun;REN Jiao-yan;ZHAO Hai-feng;ZHAO Mou-ming;College of Light Industry and Food Science;South China University of Technology;
FENG Wan-zhen;CUI Chun;REN Jiao-yan;ZHAO Hai-feng;ZHAO Mou-ming;College of Light Industry and Food Science;South China University of Technology;
..............page:146-149
Study on fermentation process in yacon-banana fruit mixed vinegar
PAN Yan-li;YANG Chang-peng;HUANG Xia;QIN hai-yuan;MA Xiong;XU Chun-ting;LI Ting-ting;Department of Food Engineering;Guangxi Agricultural Vocation-Technical College;
PAN Yan-li;YANG Chang-peng;HUANG Xia;QIN hai-yuan;MA Xiong;XU Chun-ting;LI Ting-ting;Department of Food Engineering;Guangxi Agricultural Vocation-Technical College;
..............page:150-153
Effects of fermentation temperature on the quality of soy sauce
YIN Wen-ying;CUI Chun;CHEN Ling;LIN Zong-yi;ZHAO Mou-ming;College of Light Industry and Food Sciences;South China University of Technology;
YIN Wen-ying;CUI Chun;CHEN Ling;LIN Zong-yi;ZHAO Mou-ming;College of Light Industry and Food Sciences;South China University of Technology;
..............page:154-157+161
Nutrition ingredient analysis of Solanum nigrum fermentation liquid under different conditions
CONG Jian-min;CHEN Feng-qing;LI Yue-feng;WANG Ting;KANG Wei-wen;DING Shu-wang;Baicheng Normal University;
CONG Jian-min;CHEN Feng-qing;LI Yue-feng;WANG Ting;KANG Wei-wen;DING Shu-wang;Baicheng Normal University;
..............page:158-161
Enzymatic properties of polyphenol oxidase from Lotus seed
ZHENG Tian-wen;XU Ting-ting;FAN Ya-wei;LIU Xiao-ru;State Key Laboratory of Food Science and Technology;Nanchang University;
ZHENG Tian-wen;XU Ting-ting;FAN Ya-wei;LIU Xiao-ru;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:162-165+170
Study on bacterial community changes and its flavor components of pickled amaranth stem
WAN Li-ting;WU Zu-fang;ZHANG Tian-long;SUN Li;HUANG Hai-jie;ZHU-Qi;SHEN Xi-quan;Key Laboratory of Applied Marine Biotechnology;Ministry of Education & School of Marine Science;Ningbo University;
WAN Li-ting;WU Zu-fang;ZHANG Tian-long;SUN Li;HUANG Hai-jie;ZHU-Qi;SHEN Xi-quan;Key Laboratory of Applied Marine Biotechnology;Ministry of Education & School of Marine Science;Ningbo University;
..............page:166-170
Study on the cholesterol-reducing activity of Lactobacillus casei 21008 in vitro
LI Yong;CHEN You-liang;HU Xu-deng;ZHOU Xian-he;College of Animal Sciences;Zhejiang University;
LI Yong;CHEN You-liang;HU Xu-deng;ZHOU Xian-he;College of Animal Sciences;Zhejiang University;
..............page:171-174
Optimization of composite enzymatic hydrolysis assisted ultrasonic for extraction of favonoids compounds from hawthorn
GAO Wen-xiu;YANG Yan-yan;ZHAO Wen-zhuo;GENG Xiao-jiao;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;
GAO Wen-xiu;YANG Yan-yan;ZHAO Wen-zhuo;GENG Xiao-jiao;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;
..............page:175-178+182
Research of formula optimization and storage stability of nutrient set-yogurt containing Oviductus ranae
GUAN Feng-rui;SUN Chun-yan;CHE Yu-fei;YE Hai-qing;LI Xi;WANG Shao-jun;ZHANG Tie-hua;College of Quartermaster Technology;Jilin University;
GUAN Feng-rui;SUN Chun-yan;CHE Yu-fei;YE Hai-qing;LI Xi;WANG Shao-jun;ZHANG Tie-hua;College of Quartermaster Technology;Jilin University;
..............page:179-182
Optimization of fermentation condition for yeast strains of Yacai
SUN Jun-xiu;FAN Wen-jiao;KANG Jian-pin;XIE Wen-yuan;WANG Yu;LUO Su-qin;Sichuan Tourism University;Sichuan Academy of Food & Fermentation Industries;Sichuan Yibin suimi-yacai Co.;Ltd.;
SUN Jun-xiu;FAN Wen-jiao;KANG Jian-pin;XIE Wen-yuan;WANG Yu;LUO Su-qin;Sichuan Tourism University;Sichuan Academy of Food & Fermentation Industries;Sichuan Yibin suimi-yacai Co.;Ltd.;
..............page:183-185+191
Optimization of the condition with rice of Ganoderma lucidum mycelium solid culture
FU Ming;GANG Jie;DI Wen-ting;FAN Li-juan;LI Jia-tong;College of Life Sciences;Dalian Nationalities University;
FU Ming;GANG Jie;DI Wen-ting;FAN Li-juan;LI Jia-tong;College of Life Sciences;Dalian Nationalities University;
..............page:186-191
Optimization of Schizothorax Prenanti Tchang protein enzymatic hydrolysis technology by response surface methodology
ZHOU Cheng;WU Ying-long;XIA Xiao-jie;LIAO Jie;LONG Qiang;College of Food Science;Sichuan Agricultural University;
ZHOU Cheng;WU Ying-long;XIA Xiao-jie;LIAO Jie;LONG Qiang;College of Food Science;Sichuan Agricultural University;
..............page:192-196
Study on the fermentation techniques of golen silk jujube paste leaven
DONG Jie;XIA Min-min;WANG Cheng-zhong;SUN Shu-guang;SUN Jiu-yu;Department of Food and Biology Engineering;Shandong Institute of Light Industry;Shandong Food Fermentation Research & Design Center;
DONG Jie;XIA Min-min;WANG Cheng-zhong;SUN Shu-guang;SUN Jiu-yu;Department of Food and Biology Engineering;Shandong Institute of Light Industry;Shandong Food Fermentation Research & Design Center;
..............page:197-200+205
Optimization of process conditions for the extraction of chondroitin sulfate by response surface methodology
XU Li-ping;WANG Xin;FU Ying;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
XU Li-ping;WANG Xin;FU Ying;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
..............page:201-205
Study on brewing technology and stability of blue honeysuckle
GUAN Ying;HUO Jun-wei;DING Jian;Institute of Berry;Heilongjiang Academy of Agricultural Sciences;Northeast Agriculture University Horticulture College;
GUAN Ying;HUO Jun-wei;DING Jian;Institute of Berry;Heilongjiang Academy of Agricultural Sciences;Northeast Agriculture University Horticulture College;
..............page:206-209
Peptone in the application of lactic acid bacteria culture
SHI Dan;WANG Cai-yun;YUN Zhan-you;GAO Hai-yan;Inner Mongolia Yili Industry Group Co.;Ltd.;Inner Mongolia Agricultural University;
SHI Dan;WANG Cai-yun;YUN Zhan-you;GAO Hai-yan;Inner Mongolia Yili Industry Group Co.;Ltd.;Inner Mongolia Agricultural University;
..............page:210-212+217
Optimization of production conditions of protein feed fermented scallop processed disposal by response surface methodology
TAN Jia-yu;SHEN Jian;Key Laboratory of Fishery Equipment and Engineering;Ministry of Agriculture;Fishery Machinery and Instrument Research Institute;Chinese Academy of Fishery Sciences;National R&D Branch Center For Aquatic Product Processing Equipment;
TAN Jia-yu;SHEN Jian;Key Laboratory of Fishery Equipment and Engineering;Ministry of Agriculture;Fishery Machinery and Instrument Research Institute;Chinese Academy of Fishery Sciences;National R&D Branch Center For Aquatic Product Processing Equipment;
..............page:213-217
Study on the technology optimization of microwave-assisted extraction of essential oil from citrus flower
HUANG Xin-an;TAN Xing-he;ZHANG Yu;WANG Feng;CAI Wen;XU Ning;College of Food Science and Technology of Hunan Agricultura1 University;National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization;
HUANG Xin-an;TAN Xing-he;ZHANG Yu;WANG Feng;CAI Wen;XU Ning;College of Food Science and Technology of Hunan Agricultura1 University;National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization;
..............page:218-221+225
Study on the vacuum distillation separation of Limonene from Citrus peels oil
XU Ning;TAN Xing-he;WANG Feng;ZHANG Yu;CAI Wen;HUANG Xin-an;College of Food Science and Technology;Hunan Agricultura1 University;National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization;
XU Ning;TAN Xing-he;WANG Feng;ZHANG Yu;CAI Wen;HUANG Xin-an;College of Food Science and Technology;Hunan Agricultura1 University;National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization;
..............page:222-225
Extraction of xylan from corncob with Steam flash-explosion assisted by dilute sulfuric acid presoaking
LIU Zhen;YANG Rui-jin;HUA Xiao;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;
LIU Zhen;YANG Rui-jin;HUA Xiao;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;
..............page:226-229
Study on optimization the process of ultrasonic-assisted extraction of oil from cherry seeds by response surface method
WANG Ning-na;SHI Ke-xin;ZHAO Wu-qi;ZHAO Xiao-jun;XU Ya-li;SU Rui-dan;DUAN Hong-yu;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
WANG Ning-na;SHI Ke-xin;ZHAO Wu-qi;ZHAO Xiao-jun;XU Ya-li;SU Rui-dan;DUAN Hong-yu;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:230-234
Ultrasonic-microwave synergistic extraction of α-glucosidase inhibitor from leaves of Salix babylonica. L
SU Yao-yao;TONG Qun-yi;School of Food Science and Technology;Jiangnan University;
SU Yao-yao;TONG Qun-yi;School of Food Science and Technology;Jiangnan University;
..............page:235-238+241
Optimization of extraction technology of siraitia seed oil
FAN Yun-chang;LI Jing-jing;MIAO Juan;LIU Zhong-xi;School of Physics and Chemistry;Henan Polytechnic University;Henan Kelinda Juzhen Beverage Co.;Ltd.;
FAN Yun-chang;LI Jing-jing;MIAO Juan;LIU Zhong-xi;School of Physics and Chemistry;Henan Polytechnic University;Henan Kelinda Juzhen Beverage Co.;Ltd.;
..............page:239-241
Extraction condition of Xinjiang flaxseed oil aroma
CHEN Chao;HUANG Jing-xia;LI Meng;ZHANG Yong-fei;MAO Jing-lei;WEI Chang-qing;CAO Dong;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Shihezi University;School of Food Science and Technology;
CHEN Chao;HUANG Jing-xia;LI Meng;ZHANG Yong-fei;MAO Jing-lei;WEI Chang-qing;CAO Dong;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Shihezi University;School of Food Science and Technology;
..............page:242-246
Optimization of synthesis of vitamin E octenylsuccinate
ZHANG Kai-li;TIAN Li-jia;QIU Dan;YANG Lei;ZHANG Li-fang;College of Chemical Engineering;Ningbo University of Technology;College of Chemistry and Chemical Engineering;Taiyuan University of Technology;Zhejiang NVB Co.;Ltd.;
ZHANG Kai-li;TIAN Li-jia;QIU Dan;YANG Lei;ZHANG Li-fang;College of Chemical Engineering;Ningbo University of Technology;College of Chemistry and Chemical Engineering;Taiyuan University of Technology;Zhejiang NVB Co.;Ltd.;
..............page:246-250
Study on technology of removing Cd2+ in squid sauce
WANG Cheng;JIAO Jiao;ZHAO Yan-fang;WANG Ao-yun;LI Yin-ping;WANG Peng;College of Food Science and Engineering;Ocean University of China;The National Center for Quality Supervision and Test of Aquatic Products;
WANG Cheng;JIAO Jiao;ZHAO Yan-fang;WANG Ao-yun;LI Yin-ping;WANG Peng;College of Food Science and Engineering;Ocean University of China;The National Center for Quality Supervision and Test of Aquatic Products;
..............page:251-254+258
Study on the control of non-enzymatic browning of papaya candied fruit
ZHANG Yue-ting;CHEN Zhong;LIN Wei-feng;School of Light Industry and Food Science;South China University of Technology;
ZHANG Yue-ting;CHEN Zhong;LIN Wei-feng;School of Light Industry and Food Science;South China University of Technology;
..............page:255-258
Study on the extraction technology of flavonoids from corn cob by response surface methodology
CHANG Li-xin;JIA Chang-hong;YU Chun-le;Colledge of Life Sciences;Hebei United University;
CHANG Li-xin;JIA Chang-hong;YU Chun-le;Colledge of Life Sciences;Hebei United University;
..............page:259-263+290
Study on ultrasonic-assisted enzymatic enhancing autolysis of yeast from waste brewer
YOU Qing-hong;YIN Xiu-lian;Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration;Huaiyin Institute of Technology;Huaian High-Tech Research Institute of Nanjing University;School of Food and Biological Engineering;Jiangsu University;
YOU Qing-hong;YIN Xiu-lian;Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration;Huaiyin Institute of Technology;Huaian High-Tech Research Institute of Nanjing University;School of Food and Biological Engineering;Jiangsu University;
..............page:264-267+280
Research of the hygienic safety of urea-formaldehyde resin in contact with food
JIANG Huan;SHANG Gui-qin;KOU Hai-juan;CHEN Ming;CHEN Zhi-dong;Changzhou University;Changzhou Entry-Exit Inspection and Quarantine Bureau;
JIANG Huan;SHANG Gui-qin;KOU Hai-juan;CHEN Ming;CHEN Zhi-dong;Changzhou University;Changzhou Entry-Exit Inspection and Quarantine Bureau;
..............page:268-272+285
Effect of tea polyphenols nanoliposomes on the property of gelatin film
BAO Shi-bao;XU Shi-ying;College of Environmental Science and Engineering;Anhui Normal University;School of Food Science and Technology;Jiangnan University;
BAO Shi-bao;XU Shi-ying;College of Environmental Science and Engineering;Anhui Normal University;School of Food Science and Technology;Jiangnan University;
..............page:273-275+280
Stability of CMC/milk protein/sucrose systems influenced by κ-carrageenan
LIU Qing-qing;HU Fei;College of Light Industry and Food Science;South China University of Technology;
LIU Qing-qing;HU Fei;College of Light Industry and Food Science;South China University of Technology;
..............page:276-280
Study on the extraction and stability of carotenoid in pomelo peel
SHAO Jin-hua;HUANG Guang-wen;ZHU Zhi-yong;LI Jun-yan;DENG Jia;Hu’nan University of Science and Engineering;
SHAO Jin-hua;HUANG Guang-wen;ZHU Zhi-yong;LI Jun-yan;DENG Jia;Hu’nan University of Science and Engineering;
..............page:281-285
Effect of CO treatment on quality of tilapia fillets during storage
HAO Shu-xian;LIN Wan-ling;LI Lai-hao;DENG Jian-chao;YANG Xian-qing;HU Xiao;WEI Ya;HUANG Hui;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;
HAO Shu-xian;LIN Wan-ling;LI Lai-hao;DENG Jian-chao;YANG Xian-qing;HU Xiao;WEI Ya;HUANG Hui;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;
..............page:286-290
Study on the preservation and hurdle factors regulation of pickle chicken legs
ZHANG Jia-min;WANG Wei;TANG Ren-yong;Meat Proceeding Key Lab. of Sichuan Province of Chengdu Collage;
ZHANG Jia-min;WANG Wei;TANG Ren-yong;Meat Proceeding Key Lab. of Sichuan Province of Chengdu Collage;
..............page:291-295+299
Effect of 1-MCP treatment on storage quality and physiological index of Yali pear at room temperature
ZHU Wen-qiang;ZHANG Xiu-ling;WANG Juan;LIANG Li-ya;YAN Shi-jie;College of Food;Northeast Agricultural University;Food College of Shihezi University;College of Food Science and Biological Engineering;Tianjin Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;
ZHU Wen-qiang;ZHANG Xiu-ling;WANG Juan;LIANG Li-ya;YAN Shi-jie;College of Food;Northeast Agricultural University;Food College of Shihezi University;College of Food Science and Biological Engineering;Tianjin Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;
..............page:296-299
Effect of the balance gas of modified atmosphere packaging on the shelf-life of eggs
YUAN Xiao-long;GAO Jing-xian;DU Ying;YAO Xue-jun;CHEN Fei;LIU Yi;WANG Hai-wen;LI Xing-min;College of Food Science and Nutritional Engineering;China Agricultural University;The Animal Disease Prevention and Control Center of Changping District;The Cooperatives of Beijing Cottage Chai-hens;
YUAN Xiao-long;GAO Jing-xian;DU Ying;YAO Xue-jun;CHEN Fei;LIU Yi;WANG Hai-wen;LI Xing-min;College of Food Science and Nutritional Engineering;China Agricultural University;The Animal Disease Prevention and Control Center of Changping District;The Cooperatives of Beijing Cottage Chai-hens;
..............page:300-303+307
Effect of nano vacuum packaging on the preservation of fresh-cut peeled sugarcane
CHEN Xia-xia;YU Xue-fen;YE Ren-feng;DING Yue;ZHENG Yi-lin;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;
CHEN Xia-xia;YU Xue-fen;YE Ren-feng;DING Yue;ZHENG Yi-lin;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;
..............page:304-307
Influence of quality change of antarctic krill on protease activity and soluble protein
TIAN Xin;WANG Zhi-he;SHI Wen-zheng;LI Yan;Shanghai Ocean University College of Food Science and Technology;
TIAN Xin;WANG Zhi-he;SHI Wen-zheng;LI Yan;Shanghai Ocean University College of Food Science and Technology;
..............page:308-311
Effects of storage temperature and 1-methylcyclopropene on browning of Sichuan Prunus americana
CHEN Jia;ZHANG Li-xin;FENG Zhi-hong;ZHAO Ying-li;YAN Gen-zhu;WANG Liang;WANG Chun-sheng;The Institute of Agricultural Product Storage and Fresh Keeping;Shanxi Academy of Agricultural Sciences;
CHEN Jia;ZHANG Li-xin;FENG Zhi-hong;ZHAO Ying-li;YAN Gen-zhu;WANG Liang;WANG Chun-sheng;The Institute of Agricultural Product Storage and Fresh Keeping;Shanxi Academy of Agricultural Sciences;
..............page:312-316+323
Experimental studies on the toxic effect of grape seed proanthocyanidin extract
CHEN Hui-cong;ZHAI Jian-ying;ZHANG Guang-ping;YANG Hai-run;ZHANG Si-yu;ZHU Xiao-guang;JIANG Wei;LI Jin-sheng;National Engineering Research Center for R&D of TCM Multi-ingredient Drugs;
CHEN Hui-cong;ZHAI Jian-ying;ZHANG Guang-ping;YANG Hai-run;ZHANG Si-yu;ZHU Xiao-guang;JIANG Wei;LI Jin-sheng;National Engineering Research Center for R&D of TCM Multi-ingredient Drugs;
..............page:317-323
Effect of oats β-glucan on plasma lipid and FFA in highcholesterol mice
WANG Shuang-hui;SHEN Nan-hui;HE Yong;LI Zhi-hong;ZHU Jing-yan;ZHANG Hui;ZHENG Jie;Chemistry and Chemical Engineering of Chongqing University;
WANG Shuang-hui;SHEN Nan-hui;HE Yong;LI Zhi-hong;ZHU Jing-yan;ZHANG Hui;ZHENG Jie;Chemistry and Chemical Engineering of Chongqing University;
..............page:324-327
Study on protective effects of lycopene against rotenone-induced injury in PC12 cells
LUO Lian-xiang;LI Xiao-ling;ZHU Shao-ping;LI Rou-jun;ZHU Li-fei;BAO Bo;Department of Pathophysiology;Guangdong Medical College;Department of Microbiology and Immunology;Guangdong Medical College;Department of Experimental Zoology;Guangdong Medical College;First Clinical College;Guangdong Medical College;
LUO Lian-xiang;LI Xiao-ling;ZHU Shao-ping;LI Rou-jun;ZHU Li-fei;BAO Bo;Department of Pathophysiology;Guangdong Medical College;Department of Microbiology and Immunology;Guangdong Medical College;Department of Experimental Zoology;Guangdong Medical College;First Clinical College;Guangdong Medical College;
..............page:328-331+336
Analysis of meat qualities of different parts of Fengdu County Hybrid of Simmental and Mongo Cattle beef
GAN Yi;LI Hong-jun;HE Zhi-fei;Department of Food Science;Southwest University;Special Food Engineering and Technology Research Center;
GAN Yi;LI Hong-jun;HE Zhi-fei;Department of Food Science;Southwest University;Special Food Engineering and Technology Research Center;
..............page:332-336
Study on effects of polysaccharides from Camellia oleifera Abel. on decreasing blood sugar
ZHANG Kuan-chao;MA Wan-yan;WEN Han;School of Life Science;Anhui Agriculture University;
ZHANG Kuan-chao;MA Wan-yan;WEN Han;School of Life Science;Anhui Agriculture University;
..............page:337-339+345
Research progress in the application of biological preservation with lactic acid bacteria in aquatic products
LV Xin-ran;BAI Feng-ling;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
LV Xin-ran;BAI Feng-ling;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
..............page:340-345
Research progress in solid phase microextraction(SPME) in tea aroma analysis
DENG Jing;WANG Yuan-xing;MAO Xue-jin;XIN Zhen;ZHANG Juan;HU Hai-tao;State Key Laboratory of Food Science and Technology;Nanchang University;
DENG Jing;WANG Yuan-xing;MAO Xue-jin;XIN Zhen;ZHANG Juan;HU Hai-tao;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:346-349+353
Research progress in the enzymatic modification
ZHANG Yong-shuai;LI Yuan-zhao;SUN Jun-liang;School of Food Science;Henan Institute of Science and Technology;
ZHANG Yong-shuai;LI Yuan-zhao;SUN Jun-liang;School of Food Science;Henan Institute of Science and Technology;
..............page:350-353
Research progress in wheat starch retrogradation
GUO Jun-jie;SUN Hai-bo;WU Hong;LIAN Xi-jun;School of Science;Tianjin University of Commerce;Tianjin Crops Research Institude;Tianjin Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
GUO Jun-jie;SUN Hai-bo;WU Hong;LIAN Xi-jun;School of Science;Tianjin University of Commerce;Tianjin Crops Research Institude;Tianjin Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
..............page:354-357+363
Research progress in the antioxidant peptides derived from egg protein
WANG Jun-jie;ZHAO Yan;TU Yong-gang;LUO Xu-ying;LI Jian-ke;CHEN Zhang-yi;State Key Laboratory of Food Science and Technology;Nanchang University;Engineering Research Center of Biomass Conversion;Ministry of Education;Nanchang University;College of Food Science and Engineering;Jiangxi Agricultural University;
WANG Jun-jie;ZHAO Yan;TU Yong-gang;LUO Xu-ying;LI Jian-ke;CHEN Zhang-yi;State Key Laboratory of Food Science and Technology;Nanchang University;Engineering Research Center of Biomass Conversion;Ministry of Education;Nanchang University;College of Food Science and Engineering;Jiangxi Agricultural University;
..............page:358-363
Research progress in wheat α-gliadin peptides related to celiac disease
YU Feng-lian;LI Su-yun;YUAN Juan-li;CHEN Hong-bing;GAO Jin-yan;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Department of Food Science;School of Life Sciences and Food Engineering;Nanchang University;Medical College of Jiaying University;
YU Feng-lian;LI Su-yun;YUAN Juan-li;CHEN Hong-bing;GAO Jin-yan;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Department of Food Science;School of Life Sciences and Food Engineering;Nanchang University;Medical College of Jiaying University;
..............page:364-368+374
Research progress in the mechanical properties of cereal
ZHANG Ke-ping;JIA Juan-juan;WU Jin-feng;School of Engineering;Gansu Agricultural University;
ZHANG Ke-ping;JIA Juan-juan;WU Jin-feng;School of Engineering;Gansu Agricultural University;
..............page:369-374
Research progress in the walnut related polyphenols and interaction with Serum Albumin
SHI Dan-dan;CHEN Chao-yin;ZHAO Sheng-lan;LIU Di-qiu;GE Feng;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;
SHI Dan-dan;CHEN Chao-yin;ZHAO Sheng-lan;LIU Di-qiu;GE Feng;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;
..............page:375-379
Research progress in preparation of hyaluronic substitutes from chitosan
CHEN Song;YANG Xi-hong;LI Si-dong;LIU Li-li;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;College of Science;Guangdong Ocean University;
CHEN Song;YANG Xi-hong;LI Si-dong;LIU Li-li;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;College of Science;Guangdong Ocean University;
..............page:380-384
Relationship between muscle fiber types and tenderness of meat
ZHANG Li;SUN Bao-zhong;XIE Peng;SHA Kun;LI Hai-peng;WANG Li;ZHOU Yu-chun;LIU Xuan;Institute of Animal Science;Chinese Academy of Agricultural Sciences;College of Food Science and Engineering;Gansu Agriculture University;Yantai Research Institute of China Agricultural University;
ZHANG Li;SUN Bao-zhong;XIE Peng;SHA Kun;LI Hai-peng;WANG Li;ZHOU Yu-chun;LIU Xuan;Institute of Animal Science;Chinese Academy of Agricultural Sciences;College of Food Science and Engineering;Gansu Agriculture University;Yantai Research Institute of China Agricultural University;
..............page:385-390
Research progress in biological function and antioxidative activity of DHA(Docosahexaenoic acid)
YANG Xian-qing;LV Jun-wei;LIN Wan-ling;LI Lai-hao;LI Xiao-yan;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;Shanghai Ocean University;
YANG Xian-qing;LV Jun-wei;LIN Wan-ling;LI Lai-hao;LI Xiao-yan;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;Shanghai Ocean University;
..............page:390-394
..............page:394
Research progress in esterification starch
SHI Jia;XIN Jia-ying;WANG Yan;WU Wen-long;XIA Chun-gu;Key Laboratory for Food Science & Engineering;Harbin University of Commerce;State Key Laboratory for Oxo Synthesis & Selective Oxidation;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
SHI Jia;XIN Jia-ying;WANG Yan;WU Wen-long;XIA Chun-gu;Key Laboratory for Food Science & Engineering;Harbin University of Commerce;State Key Laboratory for Oxo Synthesis & Selective Oxidation;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
..............page:395-399