Science and Technology of Food Industry 2014 Issue 20 shi pin an quan zai xing dong

Establishment and preliminary application of real-time fluorogenic quantitative PCR assay to rapid detection of Listeria monocytogenes
GUAN Di-kai;HU Wen-zhong;PIAO Yong-zhe;CHEN Chen;JIANG Ai-li;WANG Yun-zhao;College of Food;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;

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

Detecting chilling injury at early stage of nectarine based on hyperspectral imaging
ZHANG Qiang;PAN Lei-qing;CHEN Meng;ZHOU Chun-tao;PENG Jing;TU Kang;College of Food Science and Technology of Nanjing Agricultural University;

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

Analysis of fatty acid profile in the meat of three kinds of Coilia ectenes by gas chromatography
LI Yu-qi;ZHU Yong-xiang;TAO Ning-ping;SUN Zhen-long;GONG Jun;QIN Wei-lun;GU Sai-qi;College of Food;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing &Preservation;Jiangsu Zhongyang Group Co.;Ltd.;

..............page:57-61+65

Discrimination of extraction method of camellia oil by Vis/NIR spectra and MIA-SVM
SUN Tong;WEI Xiao-mei;HU Tian;XU Wen-li;LIU Mu-hua;Optics-Electronics Application of Biomaterials Lab;Jiangxi Agricultural University;Food Cosmetics Supervision Institute;

..............page:62-65

Measurement of total viable count on chilled mutton surface based on near-infrared hyperspectral imaging technique
GUO Zhong-hua;ZHENG Cai-ying;JIN Ling;School of Physics and Electronic Information Engineering;Ningxia University;Ningxia Key Laboratory of Intelligent Sensing for Desert Information;

..............page:66-68+81

Determination of Cr(VI) in tap water with poly quaternary ammonium salt as a binding phase in diffusive gradients in thin-films
GUO Lian-wen;CHEN Hong;ZHANG Yang-yang;ZHANG Meng-han;ZHANG Han;HE Meng;LI Jian-rong;CHEN Ying;LI Min-zhen;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Research Institute of Food Science;Bohai University;Chinese Academy of Inspection and Quarantine;Anshan Jiaxian Agricultural Development Co.;Ltd.;

..............page:69-71+85

The condition control for determination of protein in raw milk by rapid titration
ZHANG Dan;XIA Yang-yi;ZHANG Bin-bin;SHANG Yong-biao;College of Food Science;Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;

..............page:72-75+90

Study on isolation,structural characterization and antioxidant activity evaluation of polysaccharide PP60-S1 from Phellinus pini
YANG Kai;JIN Yue-zhong;XING Chen;HU Jiang-ning;WANG Ru-wei;SUN Pei-long;Department of Food Science and Technology;Zhejiang University of Technology;Zhejiang Chinese Traditional Medicine and Natural Drug Research Institute;

..............page:76-81

Study on antioxidant activties of different solvent extracts from jackfruit peel
PENG Shao-dan;LI Ji-hua;HUANG Xiao-bing;JING Wei;LIU Yang-yang;LIN Li-jing;College of Food Science and Technology;Hainan University;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Tropical Crop Products Processing;Ministry of Agriculture;

..............page:82-85

Quality evaluation of wheat gluten based on principal component analysis
WANG Liu-qiang;ZHANG Chun-hong;GAO Shuang;LI Chen;MA Tao;College of Chemistry Chemical Engineering and Food Safety;Bohai University;College of Food;Shenyang Agriculture University;

..............page:86-90

Study on the contribution of free amino acid composition to the Chinese mitten crab taste by sensory evaluation and the electronic tongue
FU Na;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;

..............page:91-96

Effect of glycosylated processing on functional properties of mung bean protein isolate
WANG Xiao;JIANG Lian-zhou;LI Yang;WANG Zhong-jiang;LIANG Jing;CHEN Yong;College of Food Science;Northeast Agricultural University;

..............page:97-101+106

Study on the influence of extrusion processing on polyphenols and antioxidant activity of millet
CAI Ting;WANG Li-ping;LIU Ming;TIAN Xiao-hong;LIU Yan-xiang;WU Na-na;LIN Qin-lu;TAN Bin;Central South University of Forestry and Technology;Academy of State Administration of Grain;

..............page:102-106

Establishment of growth predictive model of Vibrio parahaemolyticus in bread shrimp under different pH condition
HE Qun;HUANG He;LIU Ya;JIANG Zhi-hong;LI Jian-rong;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;Food Safety Key laboratory of Liaoning Province;Bohai University;

..............page:107-110+116

Copigmentation reactions between six copigments and three monomeric anthocyanins
LIU Ting-ting;TANG Ke;HAN Ye-hui;LI Ji-ming;YU Ying;XU Yan;Lab of Brewing Microbiology and Applied Enzymology;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Yan Tai ChangYu Pioneer Wine Company Limited;

..............page:111-116

The quality comparison of “Laba” garlic with different treatment
LIU Pan-pan;WANG Dan;MA Yue;ZHAO Xiao-yan;JIANG Ying;College of Food Science;Shihezi University;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of fruits and vegetables preservation and processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;

..............page:117-120+124

Changing cule of meat quality of Yak in different ages
XU Ying;WEN Peng-cheng;LIANG Qi;ZHANG Yan;YANG Qiao-neng;College of Food Science and Engineering;Gansu Agricultural University;

..............page:121-124

Changes of quality properties of mango pulp during solar-assisted heat pump drying process
DUAN Zhou-wei;DOU Zhi-hao;XIE Hui;FU Li-ping;HE Ai;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Department of Food Engineering;Hebei Normal University of Science & Technology;

..............page:125-127+132

Study on the functional and thermal properties of mung bean albumin
LI Yong-wu;DIAO Jing-jing;ZHAO Ze-long;ZHANG Li-ping;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:128-132

Study on the oxidative stability comparison between the blending oil extracted by different methods
LI Dan;LI Yang;LIANG Jing;ZHANG Chao-ran;MA Wen-jun;JIANG Lian-zhou;SUI Xiao-nan;SONG Xiao-xiao;SUN Pei-ling;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering And Technology;

..............page:133-136+141

Study on antimicrobial activity of essential oils of dried apricots
LI Ya-ru;ZHOU Lin-yan;LI Shu-rong;CAO Zhen-zhen;ZHANG Le;WEI Ming;NIE Ying;TANG Xuan-ming;Key Laboratory of Agro-product Processing and Quality Control;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;College of Food Science;Fujian Agriculture and Forestry University;

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

Effect of Pinus koraiensis bark polyphenols on antioxidant abilities in aging mice
WANG Shuo;XU Hong-yan;WANG Kai;WU Jun;BAO Yi-hong;Forestry College;Northeast Forestry University;College of Agricultural;Yanbian University;

..............page:142-146

Study on physico-chemical properties of ultrafine insoluble dietary fiber derived from soybean skin
ZHANG Jing-jing;ZHANG Hong-jian;LI Xiao-yue;FU Fang-fang;SONG Shu-kai;XIAO An-hong;College of Food Science and Technology;Wuhan Polytechnic University;Hubei Key Laboratory for Agro-processing and Transformation;

..............page:147-149+154

Study on the stability of Vitamin E emulsion after redissolving of microcapsule
YANG Lei;QIU Dan;ZHOU Yi-kui;LI Zhi-peng;TANG Cheng-ke;RUAN Xiao-lin;ZHANG Li-fang;ZHANG Wen-hu;College of Chemical Engineering;Ningbo University of Technology;Zhejiang NVB Co.;Ltd.;

..............page:150-154

Study on the antibacterial effect of sea buckthorn wine residue fermentation extraction on Staphylococcus aureus
JIAO Yang;LI Cai-xia;GAO Zheng-rui;GANG Li-juan;ZHANG Ai-ping;College of Agriculture and Biotechnology of Hexi University;

..............page:155-158+164

Study on optimal preparation process and free radical scavenging activity of collagen peptides from Lophius litulon skin
YANG Hui-cheng;ZHENG Bin;LIAO Miao-fei;ZHOU Yu-fang;MA Hua-wei;XIANG Xing-wei;LI Ba-fang;College of Food Science and Engineering;Ocean University of China;Zhejiang Marine Development Research Institute;

..............page:159-164

Synergistic effect of several bacteriostatic agents on bacteria-reduction of raw material for cured meats
HUANG Yan-jie;XU Yang;ZHANG Hong;State Key Laboratory of Food Science and Technology;Sino-German Joint Research Institute;Nanchang University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Science;

..............page:165-169

Effect of microwave assisted enzymatic hydrolysis methods on the quality of fish scale collagen peptide
WANG Yi;SHENG Cai-hong;YUAN Hong-li;CHEN Dong-liang;Wuhan Tallyho Biological Products Co.;Ltd.;Hubei Peptide Material Engineering Technology Research Center;

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

Study on mushrooms vellulose ferivatives inhibiting aflatoxin production by Aspergillus flavus
LI Hong-bo;WANG Miao-yan;HU Liang-bin;MO Hai-zhen;PAN Dao-dong;School of Marine Sciences;Ningbo University;College of Food Science;Henan Institute of Science & Technology;

..............page:174-177

Study on effect of milling conditions on the functional components and antioxidant capacity of grape seeds superfine powder
YANG Li;YUAN Chun-long;MA Jing;YANG Xiao-yan;ZHANG Shi-jie;College of Enology;Northwest A&F University;

..............page:178-181+190

Differences among taste compounds of cooked meat from Yangtze River,Yellow River and Seawater Coilia ectenes Jordan
GONG Jun;TAO Ning-ping;QIAN Xiao-ming;LIU Da-yong;LI Yu-qi;CONG Jian-hua;SHI Jing;College of Food Science and Technology;Shanghai Ocean University;Jiangsu Zhong Yang group Company Limited;

..............page:182-185+195

Response surface optimization of fermentation medium for astaxanthin by pseudomonas
LIU Yan;FENG Yin;MO Yan;MIN Wei-hong;MA Jing-xi;College of Biological and Food;Changchun University of Science and Technology;Fermentation Engineering Laboratory;College of Food Science and Engineering;Jilin Agricultural University;

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

Study on hydrolyze wheat gluten protein by methods of composite enzymatic
DING Zhi-gang;GAO Hong-mei;PAN Dong-mei;Anhui Science and Technology University;

..............page:191-195

Kinetic models for alpha-pinene fermentation
REN Meng;GAO Guo-fu;XIAN Mo;YANG Jian-ming;School of Life and Sciences;Nan Jing Agricultural University;CAS Key Laboratory of Bio-based Material;Qingdao Institute of Bioenergy and Bioprocess Technology;Chinese Academy of Sciences;

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

Homologous expression of ferulic acid esterase in Aspergillus niger
LIU Jun;JIANG Lian-zhou;GAO Bo;DENG Chen-xu;CHEN Lu-lu;ZHANG Hui;WANG Duo-jia;LI Jie;College of Life Sciences;Northeast Agricultural University;Agricultural Biological Gene Functional Gene of Key Larboratory of Colleges and University Heilongjiang Province;College of Food Science;Northeast Agricultural University;

..............page:200-203

Study on screening and optimization of fermentation media of high protease-producing psychrotrophic bacteria
ZHANG Yang-chang;LIU Jing;CHEN Wan-yi;WANG Yuan-long;REN Jing;State Key Laboratory of Biotechnology Industry;Bright Dairy Research Institute;College of Food of Shanghai Ocean University;

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

Effect of trophic elements on the cell growth of Chlorella sorokiniana C74
ZHANG Ling;YANG Xun;ZHANG Sen;LUO Ning;LIU Ping-huai;College of Materials and Chemical Engineering;Hainan University;

..............page:208-212

Optimization of hydrolysis process parameters for enzymatic preparation of angiotensin-converting enzyme(ACE) inhibition peptides from bighead carp muscle protein
YUAN Xiao-qing;SUN Yao-jun;LIU Hong-mei;Department of Food;Henan University of Animal Husbandry and Economy;

..............page:213-216+220

Screen of a citric acid-producing strain with cellulose material
YE Sheng-mei;DING Ye-qiang;ZHANG Guo-qing;College of Biological and Chemical Engineering;Anhui Polytechnic University;Institute of Agricultural Engineering;Anhui Academy;

..............page:217-220

Analysis of fermentation rule and aromatic composition in purple sweet potato and glutinous rice wine
LI Ji-tao;JIANG He-ti;SHU Jun-xia;JIANG Yi-ming;YANG Meng-hua;CHENG Li-ping;College of Food Science;Southwest University;

..............page:221-225

Optimization of antibacterial peptides preparation using pepsin from prickly ash seed protein by response surface methodology
JIANG Tai-ling;WU Hong-yang;WANG Wei;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;

..............page:226-231

Study on influencing factors of salt/PEG aqueous two-phase systems for the purification of glucamylase
HUO Dan-qun;WANG Zhi-hong;GUO Ming-yi;SONG Chun-xia;XIAO Ya-ruo;SHEN Cai-hong;ZHOU Jun;ZENG Na;HOU Chang-jun;College of Bioengineering;Chongqing University;(2.National Engineering Research Center of Solid-State Brewing;Luzhou Laojiao Group Co.;Ltd.;

..............page:232-236+240

Effect of Fuzhuan brick-tea on qualities of set-type yoghurt
LIU Dong;YE Ming;BI Zhang-you;WU Cheng-fang;ZHANG Liang;XU Jian;Anqing Vocational&Technical College;College of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:237-240

Rapid breeding of a high pyruvate production mutant by atmospheric room temperature plasma
SI Xiao-guang;GUO Gang;WANG Xiao-xia;ZHENG Chun-yang;GAO Qiang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;Robustnique Corporation Ltd.;

..............page:241-243+256

Screening of high-yield polysaccharide Athelia rolfsii by UV and NTG
LI Hong-mei;MIAO Xiu-yan;WEI Ming;ZHAO Hui;MIN Wei-hong;Food Science and Engineering College;Jilin Agricultural University;

..............page:244-247+262

Isolation and identification of specific spoilage from low-salinity pickled turnip
HU Huai-rong;ZHANG Qing;XIAN Xin-yan;TANG Ping;ZHANG You-hua;JIANG Meng-lin;LI Ming-yuan;Provincial Key Laboratory of Food Biotechnology of Sichuan;College of Bioengineering;Xihua University;Biotechnology Institute of Ancient Brewing;Xihua University;Yibin Rong Chen Fang Food Co.;Ltd.;

..............page:248-251+268

Study on ultrasonic wave extraction and antioxidant of polysaccharides from Piptoporus betulinus Karst
ZHAO Peng;AN Ye-juan;SONG Xiao;ZHANG Ting-ting;WANG Chang-li;School of Pharmacy;Shaanxi University of Chinese Medicine;

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

Optimized method for preparation of methyl pyranoanthocyanins and analyzed by HPLC-MS/MS
KUANG Min-jie;WU Nao;QI Min-yu;HE Jing-ren;LI Shu-yi;DENG Li;CHEN Xuan;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion;Inspection and Test Center of Wuhan Polytechnic University for Quality of Cereals Oils & Foodstuffs;

..............page:257-262

Study on derivatization technology of polysaccharide from Auricularia auricular
ZHANG Zhi;LIU Dong-min;HU Jun-fei;WANG Zhen-yu;YU Zhen;Department of Forestry;Northeast Forestry University;Department of Food Science and Engineering;Harbin Institute of Technology;

..............page:263-268

Study on the microwave-assisted extraction and purification technology of purple pigment from Ipomoes batatas L. pomace
LI Shuai;YE Ling-ling;ZHANG Chen;ZHANG Ying-lao;College of Chemistry and Life Sciences;Zhejiang Normal University;

..............page:269-273+279

Process improvement on three important mannose derivatives and their microwave assisted synthesis
WANG Wei;CHENG Xiang-rong;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:274-279

Supercritical CO₂ fluid extraction of the essential oil from Chinese eaglewood
LI Xiang;WANG Wei-fei;ZHOU Rong;YANG Bo;WANG Yong-hua;College of Light Industry and Food Sciences;South China University of Technology;School of Bioscience and Bioengineering;South China University of Technology;

..............page:280-283+287

Comparison of soy sauce powder produced with three kinds of starch
ZHU Hong-yi;DU Xian-feng;School of Tea and Food Science & Technology;Anhui Agricultural University;

..............page:284-287

Synthetic research of soybean isoflavone glycoside hydrolyzed into isoflavone aglucon by malic acid catalysis
YU Li-ying;CHENG Le-qin;College of Chemical and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;

..............page:288-290+294

Quality and active constituent of Camellia seed oil under different extracting technique
SHI Xiao-li;ZHONG Shan-min;YAO Xiao-hua;WANG Ya-ping;FEI Xue-qian;REN Guo-ping;School of Agricultural and Food Science;Zhenjiang A&F University;Research Institute of Subtropical Forestry;CAF;

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

Optimization of extraction process for corn bran protein
LI Xin-hua;MA Bo;QIAN Dan-dan;BAI Hong-qi;College of Food Science;Shenyang Agricultural University;

..............page:295-298+302

Optimization of microwave puffing technology of kiwifruit chips
WANG Wei-dong;YANG Yi;LIU Quan-de;SUN Yue-e;College of Food and Biological Engineering;Xuzhou Institute of Technology;Jiangsu Key Laboratory of Food Resource Development and Quality Safety;Xuzhou Institute of Technology;

..............page:299-302

Ultrasonic assisted extraction technology and its antioxidant and tyrosinase inhibition activities of the alkaloid from Zanthoxylum bungeanum
WANG Ya;ZHAO Chun-meng;XIE Jie;ZHAO Ping;MA Jian-ping;GUO Tao;School of Life Science and Engineering;Lan Zhou University of Technology;

..............page:303-307

Study on acid precipitation technology of protein in cassava starch wastewater and its influencing factors
DENG Guo-long;MO Chuang-rong;ZHANG Jin-lian;XIE Ting;HAN Yan-xiu;NIE Ji;Department of Environment Science;Guangxi University;

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

Optimization extraction technology and preliminary characterization of fucoidan from Laminaria japonica
LI Guo-ying;YUAN Fang;LUO Wei;LI Han-guang;YU Xiao-bin;School of Biotechnology;Jiangnan University;The Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Technology-School of Food & Bioengineering;QILU University;

..............page:312-316+321

Purification of brown pigment from hazelnut shells with macro-porous resin
YAO Li-min;KUANG Hui;ZHANG Long;CHANG Chen;LONG Xue;WANG Jin-ling;WANG Ping;ZHAO Xin;School of Forestry;Northeast Forestry University;

..............page:317-321

Optimization of extraction water bath for anthocyanins from purple sweet potato by response surface method
SHI Peng-fei;XIAO Hai-jun;LUO Hong-xia;MENG Li-Qian;TIAN Lu;YANG Xin-jian;WANG Wei-qing;Department of Food and Bioengineering;Beijing Vocational College of Agriculture;

..............page:322-326

Study on extracting collagen polypeptide from fish scale
ZHOU Liang;CHENG Wei;HU Wen-cui;WU Zheng-qi;Food and Pharmaceutical Engineering Institute;Light Industry Department;Hubei University of Technology;

..............page:327-331

Preparation,characterization and in vitro releasing property of bovine serum albumin-locust bean gum-chitosan sustained-release microspheres
GAO Yi-xia;ZHOU Xiang-jun;WANG Ting-pu;YUAN Yi-jun;College of Life Science and Chemistry;Tianshui Normal University;

..............page:332-335+348

Optimization of color protection process for yam powder by response surface methodology
ZHANG Zhen-zhen;LU Qi-yu;WANG Jing-jing;NIU Qiao-juan;School of Food Science & Technology;Henan University of Technology;

..............page:336-339+362

Study on extract process and antioxidant activities of polyphenol from the Ginkgo biloba exocarp
TU Bao-jun;LI Yong;DONG Yu-wei;CHEN Shang-long;Food Engineering College of Xuzhou Institute of Technology;The Key laboratory of Jiangsu Food Resource Development and Quality Control;

..............page:340-343+373

The shelf-life prediction of vacuum packing tilapia based on kinetic models
LI Peng-peng;GUAN Zhi-qiang;LI Min;KANG Yan;WU Bao-chuan;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;

..............page:344-348

Effect of starch sodium octenyl succinate on the stability of peanut butter
AN Xin;LI Ling-feng;HUAN Yan-jun;School of Food Science and Technology;Jiangnan University;

..............page:349-353

Research of quality changes of different raspberry cultivars after frozen storage and raspberry cultivars suitable for frozen
LIU Chang;MENG Xian-jun;SUN Xi-yun;LI Bin;SHANG Hong-li;LI Yu-cui;SONG Jian-xin;College of Food Science;Shenyang Agriculture University;

..............page:354-357

Study on anti-fog film on preservation effect of cherry during low- temperature storage
LIU Lu;LU Xiao-xiang;CHEN Shao-hui;LI Jiang-kuo;LI Chun-yuan;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;

..............page:358-362

Effect of freshness of chicken eggs by shell-lac coating
ZHANG Qi-ru;MA Tao;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;College of Food Science and Technology;Shenyang Agricultural University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

..............page:363-365

Study on the effect of TiO₂-PLA composite nanofiber film on the preservation of strawberry
WANG Xue-fang;WANG Hong-bo;FU Jia-jia;WAN Yu-qin;Key Laboratory of Science & Technology of Eco-Textiles;Ministry of Education;Jiangnan University;

..............page:366-368+387

Potential anti-aging effects of grape seed procyanidins on Caenorhabditis elegans
WANG Yan-ju;MA Jian-wei;WANG Xi-zhuo;ZHOU Fang;ZHANG Bo-lin;WANG Lai-fa;College of Biological Sciences and Technology;Beijing Forestry University;Research Institute of Forest Ecology;Environment and Protection;Chinese Academy of Forestry;Key Laboratory of Forest Protection;State Forestry Administration;

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

Long term effect on diabetic rats of feeding resistant starch
CHEN Yun-chao;CUI Wu-wei;HUANG Gan-hui;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:374-378+382

The inhibitory effect of malanin on the growth of human leukemia K562 cells in vitro
YUAN Yan;ZHANG Wei;LI Bin;WANG Hong-bin;Colin J. Barrow;YANG Wen-rong;Key Laboratory of Chemistry in Ethnic Medicinal Resources;State Ethnic Affairs Commission and Ministry of Education of China;Yunnan Minzu University;Center for Chemistry and Biotechnology;School of Life and Environmental Sciences;Deakin University;

..............page:379-382

Research progress in antagonistic action of lactic acid bacteria against foodborne pathogen
SHI Jin-xin;BAI Feng-ling;LV Xin-ran;DU Jing-fang;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:383-386

Research progress in the quality change of dehydrated vegetables in processing
SUN Xiao-jing;LIU Jun;ZOU Yu-xiao;LIAO Sen-tai;LIU Fan;College of Food Science;South China Agricultural University;Guangdong Key Laboratory of Agri-product Processing;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;

..............page:388-392

Research progress in the effect of polysaccharides molecular modification on their immunological activity
BAI Yan-ling;SHANG Xiao-ya;ZHAO Hao-bin;LIU Huan;XU Chun-lan;NIU Wei-ning;School of Life Sciences;Northwestern Polytechnical University;Key Lab for Space Biosciences & Biotechnology;School of Life Sciences;Northwestern Polytechnical University;

..............page:393-397

A discussion on the approval of probiotics health food in China
JIANG Yu;Center for Health Food Evaluation;China Food and Drug Administration;

..............page:398-400