Science and Technology of Food Industry 2014 Issue 21 chen jun shi yuan shi da shi pin an quan chang jian wen ti ( shang )

Recovery of sublethally injured Saccharomyces cerevisiae cells after pulsed electric fields treatment
CHEN Chen;ZHAO Wei;YANG Rui-jin;GU Yan-jie;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science & Technology and School of Food Science and Technology;Jiangnan University;

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

Study on multiple methods to identify yam chips and cassava chips
CHENG Nan;XU Yuan-cong;HE Jing;DONG Kai;ZHAI Bai-qiang;XU Wen-tao;College of Food Science and Nutritional Engineering;China Agricultural University;The Supervision;Inspection & Testing Center Agricultural Product Quality;Ministry of Agriculture;Beijing Food Safety Technology Co.Ltd.;

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

Study on the antioxidant activities of Zanthoxylum armatum DC Prodr.Oil
ZHOU Ting;PU Biao;JIANG Huan-xiao;DENG Ying-qin;College of Food Science;Sichuan Agricultural University;

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

Comparison of CPIs activities and characterization of their molecular weight distributions in the by- products of silver carp and grass carp
LI Shu- hong;CHEN Hai;JIANG Ran- ran;LI Mei- liang;LI Yan- fang;WU Rui;JIANG Hai- yang;XIAO An- peng;HE Jie;College of Food Science;Sichuan Agricultural University;

..............page:63-68

Application of ultrafiltration in the desalination process of acid- soluble collagen from salmon shin
ZHANG Xiong;LI Yun- yan;ZHANG Kai;ZHANG Da-ming;HU Yu-xia;WANG Hai-bo;School of Chemical and Environmental Engineering;Wuhan Polytechnic University;

..............page:69-72+76

Antioxidant activity of ethanol extracts from Jatropha curcus L.seed shell
MA Bo;ZHANG Ting- ting;LIU Xi- xiang;LI Rong- feng;NONG Ding- que;Department of Chemistry and Life Science;Baise College;

..............page:73-76

Study on quality properties of prepared beef
WANG Chun- xiao;SUN Bao-zhong;LUO Xin;ZHANG Shou-yong;LI Hai-peng;XIE Peng;ZHANG Li;SHA Kun;LEI Yuan-hua;College of Food Science and Engineering;Shandong Agricultural University;Institute of Animal Science;Chinese Academy of Agricultural Science;Cargill Asia Pacific Food Systems Ltd;

..............page:77-81+85

Effect of different irradiation dose on functional properties of red bean protein isolates
LI Yang;WANG Jing;CHEN Yong;MA Wen-jun;WANG Zhong- jiang;WANG Rui;BI Shuang;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;The National Research Center of Soybean Engineering and Technology;

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

Study on the ultrasonic extraction of black bean protein and its functional properties
WANG Jing;MA Wen-jun;CHEN Yong;WANG Zhong-jiang;WANG Rui;LI Yang;BAI Jing;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;The National Research Center of Soybean Engineering and Technology;

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

Study on emulsifying properties of myofibrillar proteins from Duolang lamb
LU Jian- kang;XU Qian;MENG Ya- juan;LIAO Bing- wu;AI Ming- yan;Tarim University;College of Life Science;

..............page:91-93+101

Study on the influencing factors of fermentation of Antarctic krill shells with Bacillus subtilis B-1
CHEN Xue-jiao;JIANG Qi-xing;XU Yan-shun;LIU Fu-jun;XIAO Cheng-li;XU Zhao-bin;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;Liaoning Province Dalian Ocean Fishery Group;

..............page:94-97+101

Effect of frozen storage on the physicochemical properties and thermodynamic properties of wheat starch
ZHANG Hua;YUAN Bo;ZHAO Qiong;LI Qing;HUANG Zhong-min;School of Food and Biological Engineering;Zhengzhou University of Light Industry;The College of Food;Hennan Agricultural University;

..............page:98-101

Effect of thickeners on the mechanical properties of dried noodles
YAO Dan- dan;SHI Xiao- yan;JIANG Song;School of Food and Biological Engineering;Jiangsu University;

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

Effect of different cooking technologies on properties of dietary fiber residue
LAI Ai- ping;LU Guo- quan;School of Agriculture and Food Science;Zhejiang F&A University;The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province;

..............page:107-110+114

Study on scavenging free radical and antibacterial activities in vitro of metallothioneins from yeast
XU Bing- zheng;WANG Ying;ZHANG Dong-jie;YI Wei-min;College of Food;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;

..............page:111-114

Antibacterial effect of compound essential oil on postharvest Botrytis cinerea
LIU Huan;XIA Guang- hui;WEN Chun- ye;Research Center of Changbai Mountain Food Engineering;Department of Pharmaceutics and Food Science;Tonghua Normal University;

..............page:115-118+122

Change of qualities and antioxidant substances in mulberry wines from different fermentation stages
HUANG Xiao- jie;LIU Yu-jia;TIAN Xue-ying;SUN Shuo;YAN Di;College of Food Science and Engineering;Liaoning Medical University;Engineering Research Center for Meat Processing and Safety Control;

..............page:119-122

Effect of tea polyphenols on the retrogradation of sweet potato starch
WU Li- jing;CHE Li- ming;CHEN Xiao-dong;Department of Chemical and Biochemical Engineering;College of Chemistry and Chemical Engineering;Xiamen University;

..............page:123-127

Study on slaughtering characteristics and meat quality of Bamei lamb
ZHANG Hong- bo;LIU Shu-jun;JIN Ye;JIN Zhi-min;YUAN Qian;WANG Gui-yin;College of Food Science and Engineering;Inner Mongolia Agricultural University;Special Advancing Office of Graziery;Urat Middle Banner;

..............page:128-130+191

Study on fermentation characteristics of two weak postacification Lactobacillus Bulgaricus
CAO Feng- bo;WANG Xiao- ming;ZHOU Jing;LI Yuan- yuan;LIU Bin;HUO Gui- cheng;Northeast Agricultural University;Key Lab of Dairy Science;Ministry of Education;

..............page:131-134+145

Study of the performance of acid protease from Aspergillums hennebergii in solid- state fermentation of wheat
HUANG Yong- guang;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Lab of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;Liquor- making Science & Technology Publishing House;

..............page:135-139+145

Study on optimization of metabolic conditions for bacteriocin production from Lactobacillus and its antimicrobial characteristics
WU Yan- li;QI Ke- zong;TU Jian;WANG Xue-yan;ZHANG Ming;FU Rui-yan;Anhui Agricultural University;

..............page:140-145

Statistical optimization of fermentation medium for Chitosanase production from marine bacteria Renibacterium sp.QD1
MA Jing- feng;GUO Xiao- feng;LIU Huan;XING Pei- chuan;YU Wen- gong;LU Xin- zhi;Key Laboratory of Marine Drugs;Chinese Ministry of Education;School of Medicine and Pharmacy;Ocean University of China;

..............page:146-149

Effect of ethanol accumulation on porcine interferon- α production by Pichia pastoris and activities of key enzymes in carbon metabolism
DING Jian;GAO Min-jie;HOU Guo-li;LIANG Ke-xue;SHI Zhong-ping;YU Rui-song;LI Zhen;The key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Animal Husbandry and Veterinary Research Institute;Shanghai Academy of Agricultural Science;

..............page:150-153+158

Analysis of some factors affecting to detect genetically modified ingredients by fluorescence real time PCR in rice noodle
JIANG Shu- xun;ZHANG Bing;SHAO Bi-ying;MIAO Ting-yu;PENG Juan;CHEN Wen-bing;Inspection and Quarantine Techonology Center of Fujian Entry-Exit Inspection and Quarantine Bureau;Fujian Key Laborotary for Technology Research of Inspection and Quarantine;Fujian Agriculture and Forestry University;Xiamen Tasman Bio- Tech Co.Ltd.;

..............page:154-158

Real- time PCR based on Taq Man probe for rapid detection of Staphylococcus aureus enterotoxins D
LIU Ji- chao;JIANG Tie- min;LIU Feng;YUE Hua;ZHANG Dong- dong;CHEN Li- jun;Beijing Sanyuan Foods Co.Ltd.;

..............page:159-161+166

Optimization of the receptor reaction catalyzed by alternansucrase to produce oligosaccharide
XU Ting;MIAO Ming;ZHANG Tao;JIANG Bo;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:162-166

Impact of anti- oxidative gene mutation on dndogenous hydrogen peroxide regulation in Escherichia coli
LI Xin;YANG Li- peng;DU Lin;QIAO Jia- ju;YOU Xiao- yan;LIU Yun- hong;ZHANG Min;ZHANG Yu- xian;WANG Li- ping;College of Food and Bioengineering;Henan University of Science and Technology;

..............page:167-171

Screening and identification of marine actinomycetes producing endoinulinase
GONG Ying;YU Ji- cheng;LIU Qiu;College of Life Science;Dalian Nationalities University;

..............page:171-174

Isolation of Vibrio parahaemolyticus phage and its application in ready-to-eat shrimp
YUAN Lin;ZHANG Zhao-huan;CUI Ze-lin;GUO Xiao-kui;ZHAO Yong;College of Food Science and Technology;Shanghai Ocean University Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation;Ministry of Agriculture;Shanghai Engineering Research Center of Aquatic- Product Processing & Preservation;Department of Medical Microbiology and Parasitology;Shanghai Jiao Tong University School of Medicine;

..............page:175-178

Optimization of flocculating- complex strains culture and resource treatment conditions in potato starch wastewater
ZHANG Huai- yu;PENG Tao;MA Wen-jin;ZHANG Xiao-yan;CHEN Xing-ye;YIN Xin;LU Hong- ke;JIN Hong;YANG Xu- xing;The Institute of Gansu Province Light Industrial Scientific Research;

..............page:179-185

Optimization of preserved eggs processing by response surface methodology
SONG Ye;MA Lei;ZHANG Jian- hao;National Center of Meat Quality and Safety Control;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;

..............page:186-191

Study on the enzymatic extraction of fucoxanthin from Laminaria japonica residue
LI Bin;WU Yong-pei;LIU Yi-xiang;CAI Hui-nong;LING Shao-mei;YAN Xiang- yong;SU Yong-yu;ZHANG Zhi-gang;College of Food and Biological Engineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Biotechnology of Xiamen City;State Key Laboratory of Meat Production Safety Technology;

..............page:192-196

shi pin gong ye ke ji kuo zeng shen gao zhuan jia de tong zhi

..............page:196

Preparation of antioxidant peptides from catfish flesh by ultrasonic- assisted enzymatic hydrolysis
WANG Jun;WANG Zhong- he;WANG Xiao-li;Department of Biology;Hanshan Normal University;

..............page:197-201+206

Application of mixture design to optimizing orange and strawberry flavored beverages
WU Dan;ZHANG Zhen-wu;ZHANG Ai-qun;YE Xing-qian;CHEN Jian-chu;College of Biosystems Engineering and Food Science;Zhejiang University;Hangzhou Jiahe food Co.Ltd.;

..............page:202-206

Extraction of total phenols from Suaeda glauca Bge seed and optimization of extraction process by RSM
WANG Xin- hong;WANG Jing- ping;ZHU Wei;Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection;School of Chemistry & Chemical Engineering of Yancheng Teachers University;

..............page:207-210

Optimization of the submerged fermentation for Agaricus bisporus
LIU Xiao- peng;JIANG Ning;MA Qiong;YANG Hong;YU Li-qiong;ZHANG Chi;School of Biological Science and Technology;Hubei Institute for Nationalities;Hubei Key Laboratory of Biological Resource Conservation and Utilization;

..............page:211-214+219

Response surface methodology for optimizing process of surfactant /microwave- assisted extraction pectin of Malus micromalus Makino
LIU Hui- jin;DU Fang- yan;GAO Li-guo;DAI Shuai;College of Chemistry and Chemical Engineering;Yulin University;

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

Study on optimization of ultrasonic- assisted extraction technology of oil from cold pressed cake in Zanthoxylum
JIANG Huan- xiao;PU Biao;ZHOU Ting;HU Ai-hua;College of Food Science;Sichuan Agriculture University;

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

Preparation of sugar- free food with fungal substance of Schizophyllum commune and Eucommia ulmoides
HUA Xue- yan;LI Shuo;TANG Ke- hua;LIU Wen-zhu;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;

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

Study on deacidification technology of extraction- alkali refining method for high acid value Zanthoxylum bungeanum seed oil
LIU Rong;YIN Zhong-yi;YAO Shi-yong;LIU Tong;ZHENG Xu-xu;Environmental and Biological Engineering Institute;Chongqing Technology and Business University;Chong Qing Key Lab of Catalysis &Functional Organic Molecules;Chongqing Technology and Business University;

..............page:229-233

Optimization of the polysaccharides extraction technology of Kunlun Chrysanthemum in Xinjiang using response surface methodology
SHAO Li;ZHAN Ping;TIAN Hong- lei;Food College of Shihezi University;

..............page:233-237

Development of germinated nutritional grain powder with high γ- Aminobutyric acid
SUN Yu- xi;YANG Run-qiang;YIN Yong-qi;WANG Yi-feng;NIE Xin-tian;GU Zhen-xin;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;Nanjing Fenghe Bio- Technology Company;

..............page:238-241+247

Optimization of enzymatic hydrolysis of Chinese gooseberry pomace by response surface methodology
LIU Juan;SHEN Li-wen;PU Biao;LIU Chun-yan;CHEN An-jun;LIU Xing-yan;College of Food Science;Sichuan Agricultural University;Kaixian Agricultural Commission;

..............page:242-247

Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology
ZHANG Qiao- hui;LI Jun;PANG Jin-hui;CUI Jie;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;Beijing key laboratory of lignocellulosic chemistry;College of Materials Science and Technology;Beijing Forestry University;

..............page:248-252+258

Optimization of ultrasonic- assisted extraction of polyphenols from Stauntonia chinensis using response surface methodology
XIA Ji;ZHENG Jiong;CHEN Guang-jing;WANG Xiao-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 Agro- products on Storage and Preservationg;Ministry of Agriculture;

..............page:253-258

Study on the extraction and isolation and purification alginate from Costaria costata residues
LI Li- di;WANG Di;WANG Qiu- kuan;HOU Li;HE Yun-hai;SONG Yue-fan;CONG Hai-hua;National R&D Branch Center For Seaweed Processing;Dalian Ocean University;

..............page:259-262+268

Preparation of calcium propionate from the calcium carbonate in the eggshell under the condition of ultrasonic assisted
HU Bo- ping;ZHANG Fan;SHEN Gao- lin;ZHU Jian- hang;School of Environment and Chemical Engineering;Nanchang University;

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

Study on the technique of Chinese chestnut shelling with microwave
YANG Huan- yi;ZHANG Guo- hua;WU Shi- rong;HE Guo- qing;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:269-272

shi pin bao zhuang shi neng yuan gu hua you mo zui ju qian li de yi ge shi chang

..............page:272

The effect of antioxidant activity on the polysaccharides from Flos Sophora with the different extraction ways
FAN Qiao- ning;ZHAO Pei;GAO Xiao- mei;DUAN Yu- feng;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:273-277

The research of Nano- Ti O₂ and Nano- SiO₂ modification on PVA matrix composites packaging materials
LIU Ya- jie;ZHANG Jian- hao;LI Jia-ling;HUANG Ting-ting;LIU Yao;LI Can;National Center of Meat Quality and Safety Control;Key Lab of Meat Processing and Quality Control;Ministry of Education;Key Lab of Food Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;

..............page:278-281+315

The effect of inulin on rheological properties of dough and quality of bread
FAN Wen- jing;YU Ji- cheng;WANG Si-yu;GONG Xiao-rui;DUAN Jun-nan;College of Life Science;Dalian Nationalities University;

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

Quantification of trans-2- alkenals and alkadienals in Chinese liquors by simultaneous extraction / derivatization by HS- SPME coupled with GC- MS- SIM
CAO Chang- jiang;FAN Wen- lai;NIE Yao;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;

..............page:286-290+296

Volatile flavor compounds analysis of the dapanji by GC- MS
CHEN Yi- ying;GUO Bei- bei;ZHANG Hui- ying;ZHANG Yu- yu;CHEN Hai-tao;SUN Bao-guo;XIE Jian-chun;Beijing Engineering and Technology Research Center of Food Additives;Beijing Key Laboratory of Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;

..............page:291-296

Colloidal gold based on immunochromatographic assay for detection of olaquindox residues in animal tissues
HUO Ru- lin;ZHU Ai- rong;ZHANG Lin;GAO Feng;ZHOU Guang-hong;College of Animal Science and Technology;Nanjing Agricultural University;Key Laboratory of Animal Origin Food Production and Safety Guarantee;

..............page:297-300+305

Determination of geosmin in Daqu by headspace solid- phase microextraction coupled with gas chromatography- mass spectrometry
LI Wei;DU Li- ping;LU Yan;XIAO Dong-guang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin Industrial Microbiology Key Laboratory;College of Biotechnology;Tianjin University of Science and Technology;

..............page:301-305

Synthesis of Fe₃O₄/ reduced Graphene Oxide and its application in the determination of Organophosphorus Pesticide
TANG Zhen- hua;YUE Du- sheng;Kunshan Products Quality Supervision and Inspection Institute;

..............page:306-309+315

Analysis of volatile compounds in five Xinjiang dried beef by SPME- GS / MS
SHA Kun;LI Hai-peng;ZHANG Yang;DANG Xin;LANG Yu-miao;LIU Fei;SUN Bao-zhong;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Yantai Research Institute of China Agricultural University;Animal Science Academy of Xinjiang Uygur Autonomous Region;

..............page:310-315

Comparative analysis of the content of biogenic amines in merchant Sichuan pickles
QU Feng- mei;DING Xiao- wen;WANG Yu;College of Food Science and Engineering;Southwest University;

..............page:316-319+323

Determination of sugars in five types of ice wine by high performance liquid chromatography( HPLC) with evaporative light- scattering detector( ELSD)
WANG Yun- zhao;HU Wen- zhong;LI Ting-ting;MA Kun;JIANG Ai-li;College of Life Science;Dalian Nationalities University;

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

Application of partial least squares in vinegar discriminant analysis
FAN Ma- li;LI Zhen-yu;LI Ai-ping;QIN Xue-mei;Modern Research Center for Traditional Chinese Medicine;College of Chemistry and Chemical Engineering;Shanxi University;

..............page:324-328

Effect of complex chitosan- cothxy pectin coating and cold storage on physiological characteristics of kyoho grapes
JIANG Yan;LIU Jia- qi;YOU Ting- ting;BAO Hui- juan;College of Chemical and Life Science;Changchun University of Technology;

..............page:329-332+336

Preservation effect and enzymatic mechanism of starvation stress for Penaeus vannamei during chilled storage
XUE Hong- mei;SUN Li- jun;XU De-feng;WANG Ya-ling;NIE Fang-hong;YE Ri- ying;LIU Ying;LIU Huan- ming;XIE Zhu- lan;School of Food Science and Technology;Guangdong Ocean University;

..............page:333-336

Development of activated carbon preservative paper and research of its preservative effect
LIU Yin- xin;XIAO Sheng- ling;YAO Pei-pei;WANG Hai-li;CHEN Yan-na;College of Engineering;Northeast Forestry University;

..............page:337-340+350

Effect on antioxidant activity of ‘Red Sun’kiwifruit by several preservation treatments during postharvest period
HE Jing- liu;LIU Ji;HUANG Peng;QIN Wen;LI Su-qing;SHEN Li-wen;College of Food Science;Sichuan Agricultural University;

..............page:341-345+350

Study on influence of ice- temperature storage on yacon quality
LIU Shuai;DENG Jie-hong;JING Xiao-bo;LIU Yong-hong;College of Food Science and Technology;Hunan Agricultural University;Key Laboratory of Food Science and Biological Technology of Hunan Province;Hunan Biological and Electromechanical Polytechnic;

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

Effect of extract of pine needle on colonic antioxidant capacity and fecal excretion in chronic constipated mice
ZHANG Jin- wei;QIAN Jiang;HE Yu- qiao;YANG Li- hua;LIN Chu- hui;ZHENG Wen- wei;WANG Xiang;HU Man- jiang;CHEN Xiao- yi;School of public health;Guangzhou medical university;

..............page:351-353+357

Distinction of beef quality in different cutting beef of Xinjiang brown cattle
CHENG Ting- ting;ZHANG Wen-jie;WANG Huan;LI Na;LIU Xuan;LI Hai- peng;ZHANG Jia-cheng;SUN Bao-zhong;YAN Xiang-min;College of Food Science and Engineering;Qingdao Agricultural University;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Research Institute of Animal Sciences;Xinjiang Academy of Animal Sciences;

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

Detection and nutritional assessment of fresh sweet corn 520
MENG Li;LIU Feng;JIN Hai-tao;REN Hong-bo;ZHANG Xiao-bo;CHENG Li;ZHANG Jun;Engineering Research Center of Agricultural Microbiology Technology;Heilongjiang University;Safty and Quality Institute of Agricultural Products;Heilongjiang Academy of Agricultural Science;

..............page:358-361

Protective effect of compound peanut pepetide oral liquid on chemical liver injury
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:362-364

nong ye bu fu bu chang chen xiao hua : jian li nong chan pin shi xin qi ye cheng jie zhi du

..............page:364

Research development of measurement methods of food emulsions stabilities
XU Duo- xia;CAO Yan- ping;HAN Fu;College of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;

..............page:365-370

Advance on composite modification of Konjac Glucomannan / Starch
XU Xiao- ping;CHEN Hou-rong;ZHENG You;FAN Qiao;TIAN Mei-ling;ZHANG Fu-sheng;College of Food Science;Southwest University;Rongchang Campus;Southwest University;

..............page:371-375

Research progress in β- primeverosidase and its substrates in tea
XIANG Li- hui;LIN Fu-ming;SUN Wei-jiang;College of Horticulture of Fujian Agriculture and Forestry University;College of Anxi Tea of Fujian Agriculture and Forestry University;

..............page:376-379

Research progress in preparation and analysis of milk flavor
AI Na- si;WANG Jing;ZHANG Xiao-mei;ZHENG Fu-ping;SUN Bao-guo;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;School of Food and Chemical Engineering of Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;

..............page:380-384

Research progress in exogenous ethylene on glucose metabolism regulation and action mode in plants
DAI Hong fei;FU Mao- run;QU Qing-li;College of Food Science and Bioengineering;Qilu University of Technology;

..............page:385-389

guo shu jia gong she bei jie neng jian pai shi guan jian

..............page:389

Research progress in compound amino acid chelated calcium
XUE Rong- tao;LI Cui-qin;HE La-ping;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Guizhou University;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Pork products Research Center of Engineering Technology;

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

Research progress in DHA production by microbes
ZHANG Ming- liang;JIANG Xian- zhang;WANG Can;HUANG Jian- zhong;Engineering Research Center of Industrial Microbiology;Ministry of Education;Industrial microbial fermentation technology and Area Joint National Engineering Research Center;College of Life Science;Fujian Normal University;

..............page:395-400