Science and Technology of Food Industry 2014 Issue 24 Authoritative release

Survey and analysis of food safety in Sichuan cured meat
WANG Xin-hui;ZHANG Yin;WANG Wei;BAI Ting;LI Jun-xia;XIE Chang-wei;QU Yao;Meat-processing Key Laboratory of Sichuan;Faculty of Biotechnology Industry;Chengdu University;School of Bioengineering;Xihua University;

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

Content determination of vitamin C in aerial part of Panax notoginseng by three methods
YANG Jing-jing;LIU Ying;QU Yuan;CUI Xiu-ming;HUANG Lu-qi;GUO Lan-ping;Faculty of Life Science and Technology;Kunming University of Science and Technology;Research and Development Center for Genuine Medicinal Plants in Yunnan;Kunming University of Science and Technology;National Resource Center for Chinese Materia of China Academy of Chinese Medical Sciences;

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

Determination of methanol,ethyl acetate and higher alcohols content in Jujube Brandy by capillary GC
BAI Feng-qi;CHI CHAO-yi;WANG Di;WANG Jie;College of Food Science and Technology;Agriculture University of Hebei;

..............page:57-60+66

Determination of vanillin by high performance liquid chromatography with chemiluminescence detection
LU Fang;MAO Qing-qing;LV Jia-gen;School of Chemistry & Chemical Engineering;Shannxi Normal University;Department of Chemistry;Qinghai Normal University;

..............page:61-66

Determination of eight organic tin stabilizers in food stimulant by gas chromatography-mass spectrum
SHEN Cong-wen;CHEN Yi-guang;LUO Hai-ying;XIAN Yan-ping;WANG Bin;WANG Li;GUO Xin-dong;WU Yu-luan;CHEN Wei-ping;Guangzhou Quality Supervision and Testing Institute;National Packaging Products Quality Supervision Inspection Center;

..............page:67-70+75

Rapid method for visual detecting pathogenic Vibrio parahaemolyticus in food by loop-mediated isothermal amplification
CHEN Mei-ping;SUN Xiao-hong;JANG Wen-jie;ZHAO Yong;Vivian Chi-Hua Wu;PAN Ying-jie;College of Food Science & 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;School of Food and Agriculture;the University of Maine;

..............page:71-75

Determination of antiviral drugs residue in chicken by UPLC-MS/MS
BAI Ya-min;YANG Xiao-shan;MAO Qing;JIANG Sheng;NIE Xu-yuan;Chongqing Institute for Food and Drug Control;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;

..............page:76-78+83

Rapid detection of Salmonella in food by immunomagnetic separation-real-time PCR assay
YANG Xiao-juan;LI Hai-gang;WU Qing-ping;ZHANG Ju-mei;CHEN Ling;CAI Shu-zhen;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology Southern China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbiology;

..............page:79-83

Development of direct competitive enzyme-linked immunoassay for sildenafil analysis in health foods
LI Rui-ting;LU Jian-chao;WANG Hong;YANG Jin-yi;XU Zhen-lin;SUN Yuan-ming;SHEN Yu-dong;College of Food Science;South China Agricultural University;Guangdong Provincial Key Laboratory of Food Quality and Safety;Laboratory of Quality and Safety Risk Assessment in Agricultural Products Preservation of Ministry of Agriculture of P. R. China;

..............page:84-88+95

Optimization of extraction conditions of 2,4,6-trichloroanisole determination by gas chromatography
ZHANG Zhe-qi;MOU De-hua;LI Yan;College of Bioscience and Bioengineering;Hebei University of Science and Technology;R & D Center for Fermentation Engineering of Hebei Province;

..............page:89-95

Effect of extrusion modification on the physicochemical properties of brown rice flour
YANG Ting;ZHU Ke-xue;WU Na-na;TAN Bin;School of Food Science and Technology;Jiangnan University;Academy of State Administration of Grain;

..............page:96-99+103

Study on the in vitro inoxidizability of enzymatic hydrolysates from sea cucumber(Stichopus japonicus)
LI Xue-peng;WANG Qi;LI Jian-rong;GAO Yan-lei;CHEN Si;ZHAO Shi-ming;LIU Qing-lian;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Zhangzidao Group Co.;Ltd.;Linghai Dalian Seafood Process Co.;Ltd.;

..............page:100-103

Antioxidant activities of water extracts from fruiting bodies of two Albatrellus species
LI Zheng-peng;SAHNG Yun;XIANG Li;LU Xiao-min;College of Life Sciences;Anhui Science and Technology University;CABIO Bioengineering Co.;Ltd.;

..............page:104-106+112

Flavor of aristichthys nobilis surimi under ultra-high pressure processing
YAN Zi-jun;SHI Wen-zheng;QI Zi-yuan;WANG Zhi-he;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;Institutes of Marine Science;

..............page:107-112

Extraction and stability of the anthocyanin from blood-flesh peach
WANG Lu;SUN Shuang-xun;SHAO Ye-dan;YE Jun-li;YANG Shu-zhen;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;College of Horticulture and Forestry;Huazhong Agricultural University;

..............page:113-117+122

Establishment of sensory evaluation system for cantonese-style barbecued pork bun based on fuzzy mathematics
LI Ran-ran;RUAN Zheng;LI Bian-sheng;HUANG Jia-rong;LUO Yong-bao;College of Light Industry and Food Sciences;South China University of Technology;Million Harvest Dongguan Company Limited;

..............page:118-122

Comparative analysis of chemical compositions between fermented and unfermented winter jujube powders and effects of different treatments on the cyclic adenosine monophosphate content in winter jujube
JI Yu-jie;ZHANG Ping-ping;WANG Na;WANG Jin-e;WU Hai-qing;WANG Bu-jiang;College of Food Science and Biosystems Engineering;Tianjin Agricultural Univertisy;College of Food Science and Engineering;Shanxi Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;Analytic Center;Tianjin Agricultural University;

..............page:123-127+131

Analysis and comparison of polyphenols composition and antioxidant capacity in three kinds of vinegar
MA Jin-jin;WANG Xiao-yu;ZHANG Juan;SONG Xi-zi;LI Xiao-jiao;SUN Xiang-yu;TIAN Cheng-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

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

Inactivation process and kinetic models of Aspergillus funigatus in maize by microwave treatment
XU Yan-yang;YU Jing;ZHANG Fan;WANG Nai-ru;College of Biological and Agricultural Engineering;Jilin University;

..............page:132-136+142

Effects of spray treatment with hot water combined with lactic acid on broiler chicken carcasses’ microorganisms,physicochemical and sensory indexes in slaughtering production chains
XIA Xiao-long;PENG Zhen;LIU Shu-liang;ZOU Li-kou;HAN Xin-feng;ZHOU Kang;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Lab of Microbiology;Dujiangyan Campus of Sichuan Agricultural University;

..............page:137-142

Meat quality and physicochemical properties of different aged rex rabbit meat
XIE Mei;LI Jia-han;CAO Jin-xuan;Departrment of Food Science and Engineering;Ningbo University;

..............page:143-146+151

Study on the quality comparison of hams made by traditional technology and modern technology
XIA Bo-neng;XU Wei-min;WU Xiao-qin;School of Biosystems Engineering and Food Science;Zhejiang University;Jinhua Jinnian ham Co.;Ltd.;

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

Effects of ultra-high pressure on the allergenicity of soybean protein P34
ZHENG Huan-yu;DONG Xiao-chao;BAI Xiao-juan;XU Hui;ZHU Xiu-qing;HAN Jian-chun;Northeast Agricultural University;National research center of soybean engineering and technology;Northeast Agricultural University;College of Food Science;Soybean Technology Development Research Center of Heilongjiang Province;

..............page:152-155

Screening and identification of lactic acid bacteria strain with oxygen tolerance ability
LI Bai-liang;LIU Fei;HUO Gui-cheng;Northeast Agriculture University;Key Laboratory of Dairy Science;Ministry of Education;

..............page:156-158+163

Screening of lactic acid bacteria in the fementation of mature vinegar and its effects on flavors
ZHAO Guo-zhong;SUN Feng-yu;YAO Yun-ping;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Disease Control and Prevention Center of Shandong Zhaoyuan;

..............page:159-163

Research on fermentation conditions for bacterial cellulose in slurry of bean product
HUANG Li;FEI Nan;SUN Chang-xiu;CAO Liang;WANG Ying-nan;WU Lei;XIA Xiu-fang;College of Food Science;Northeast Agricultural University;Techcooper Biological Technology Co.;Ltd. of Harbin;Institute of Scientific and Technical Information of Heilongjiang;

..............page:164-166+171

A novel and efficient primer-free DNA amplification technique for traceability of liquid food
WANG Peng-fei;TAO Xian-ming;DONG Ping;LI Jing;LIANG Xing-guo;College of Food Science and Engineering;Ocean University of China;

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

Study on hydrolysis of soybean powder phosphatide by lipase Bakezyme LPF
ZOU Zhou;WANG Qi;YU Gang;ZHANG Wei-nong;WANG Hai-bin;College of Food Science and Engineering;Wuhan Polytechnic University;Research Center of Oils and Plant Proteins Technology;Wuhan Polytechnic University;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;

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

Effects on culture conditions for β-carotene contents of Dunaliella sp.
WANG Ting;FENG Jia;XIE Shu-lian;School of Life Science;Shanxi University;

..............page:177-181

Effect of maturity on juice extraction rate of banana and the optimization of enzymatic hydrolysis technology of banana
KANG Xiao-ning;DAI Ping;JI Jian-bang;LI Liang;FU Chuan-xian;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;

..............page:182-185+189

Proliferative effects of chicken protein hydrolysates by protease on lactic acid bacteria
YAN Mei-ling;SUN Jing-xin;LIU Gong-ming;FENG Ting;HUANG Ming;SUN Wen-shuo;College of Food Science and Engineering;Qingdao Agriculture University;College of Food Science and Technology;Nanjing Agriculture University;

..............page:186-189

Effects of different combinations of C/N on the fermentation process and the quality of Pu-erh tea
TAN Meng-zhu;LIU Tong-xun;College of Light Industry and Food Science;South China University of Technology;

..............page:190-193+197

The hydrolysis of protein of Zophobas morio with neutrase
RAN Wen-bo;ZHAO Chen-xia;ZHANG Yi-nan;College of Food Scince and Pharmacy;Xinjiang Agricultural University;Department of Horticulture;Beijing Vocational College of Agriculture;

..............page:194-197

Study on optimization of enzymolysis technology of sea cucumber Apostichopus joponicus by response surface method and its sleep improvement activities
YUAN Wen-peng;ZHANG Mian-song;HU Wei;LIU Chang-heng;ZHANG Yong-gang;SHI Ya-ping;CUI Xiu-ling;Biology Institute of Shandong Academy of Sciences;Key Laboratory for Applied Microbiology of Shandong Province;Key Laboratory of Sea Curiosa deep processing technology of Shandong Province;

..............page:198-202+207

β-xylosidase analysis and expression levels of xyl gene in different strains of Volvariella volvacea
WANG Meng-lan;ZHAO Yan;HUANG Jian-chun;CHEN Ming-jie;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P. R. China;Key Laboratory of Agricultural Genetics and Breeding of Shanghai;College of Life Sciences;Nanjing Agricultural University;

..............page:203-207

Study on fermentation drink of Xinjiang Mulberry juice by Lactobacillus plantarum
NI Dong-dong;LI Hong-jun;HE Zhi-fei;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;

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

Application of SPSS on optimization of culture medium of isoamylase from Asperigillus niger
ZHANG Min;YANG Hong;MU Rong-fei;WU Qian-qian;Department of Biological and Environmental Engineering;Hefei University;

..............page:213-217

Preliminary study on antibacterialactivity and mechanism of chitosan oligosaccharide
WANG Shou-quan;ZHAO Shuang-zhi;ZHANG Yan-hao;SU Li;MA Chuan-ming;Key Laboratory of Shandong Food Fermentation Engineering;Shandong Food Ferment Industry Research & Design Institute;Umbilical cord blood bank of shandong;

..............page:218-221

Effect of ammonium on enzyme production and L-cysteine biosynthesis in Pseudomonas sp. F12
FAN Cui-li;LI Zhi-min;YE Qin;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;

..............page:222-224+229

Study on the extracting technology and stability of anthocyanin from Black radish
YANG Yan;LI Hui-zhen;LIU Ming-she;ZHANG Zhi-jun;Institute of Chemical and Environmental Engineering;North University of China;Ningbo Tianhong Biotech Co.;Ltd.;

..............page:225-229

Effect of chitosan on clarification of extracting solution from Rhizoma Chuanxiong
CHEN Song;YANG Xi-hong;LI Si-dong;LIU Li-li;XUE Bing-xuan;College of Food Science and Technology;Guangdong Ocean University;College of Science;Guangdong Ocean University;

..............page:230-233

Optimization agarose of DEAE-cellulose method extraction technology by response surface method
SU Yong-chang;LI-Long;LIU Shu-ji;WANG Yin;WU Cheng-ye;Fisheries Research Institute of Fujian;Longkou Food and Drug Administration;

..............page:234-238+242

Optimization of ultrasound-assisted extraction of total flavonoids from milk thistle(Silybum marianum L.) plants
SUN Jing;DI Rui;SHANG Mei-xiu;Food Science and Enginering College;Liaoning Medical Univesity;Meat Processing and Quality Control Engineering Research Center of Liaoning Province;

..............page:239-242

The optimization of extracting total polyphenols from clove based on the simultaneous ultrasonic-microwave assisted extraction(UMAE) and the analysis for its high efficiency
JIANG Shen-hua;ZHAO Jin;LIU Chang-jin;WANG Huang;LIAO Liang;ZHANG Liang-hui;LIU Yu-qi;MA Hai-le;School of pharmacy & Life Science;Jiujiang University;College of Food engineering and Biotechnology;key laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science &Technology;Library of Jiujiang University;Jiujiang University;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products;

..............page:243-247+252

Purification of xanthohumol by macroporous resin from humulus lupulus and its inhibition activity against DNA oxidative damage
NI Wen-jie;YANG Xiao-lan;College of Life Science;Shanxi University;

..............page:248-252

Study on the supercritical carbon dioxide extraction process combined with microwave pretreatment for efficiently extracting high quality camellia seed oil
HUANG Shan-shan;WU Su-xi;TAN Chuan-bo;School of Chemistry and Bio-engineering;Changsha University of Science & Technology;Hunan Bobang Agriculture and Forestry Science and Technology Co.;Ltd.;

..............page:253-257+263

Study on ultrasonic-microwave synergistic extraction optimized with response surface methodology of Qaidam Basin Nitraria tangutorum Bobr. oil
DUO Ben-jia;LIU Rui-lin;XU Hai-yan;ZHANG Ji-fang;Department of Chemistry;Minorities Teuchers College;Qinghai Normal University;Key Laboratory of Medicinal Resource and Natural Pharmaceutical Chemistry of Ministry of Education;School of Chemistry and Chemical Engineering;Shaanxi Normal University;Shaanxi Institute of International Trade & Commerce;

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

Active compound extraction from sea-buckthorn fruit and antioxidation activity research
LIANG Kai;JIANG Yu-mei;LI Ji-xin;MI Lan;ZHANG Bing-jing;Food Science and Engineering College of Gansu Agricultural University;

..............page:264-269

Optimization of process for tartary buckwheat drink by response surface methodology
ZHANG Xiao-ning;GUO Qing-he;YANG Xu;LV Yuan-ping;College of Light Industry;Textile and Food Engineering;Sichuan University;

..............page:270-273+278

Study on production technology of high elastic dried tofu
QI Bao-kun;WANG Zhong-jiang;WANG Sheng-nan;FENG Li-li;MA Wen-jun;LIANG Jing;WANG Chun-ying;JIANG Jian;ZHOU Lin-yi;LI Yang;College of Food Science;Northeast Agricultural University;JiuSan Grain and Oil Industrial Group Co.;Ltd.;

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

Extraction technology and in vitro antioxidant activity of polysaccharide from wild of Cynomorium songaricum rupr in Ningxia
ZHANG Wei-gang;ZHENG Na-na;RUI Yang;FAN Qiao-ning;DUAN Yu-feng;College of Food Engineering and Nutritional Sciences;Shaanxi Normal University;

..............page:279-284

Optimization of ultrasonic-assisted extraction of total coumarins from Chuanminshen violaceum using response surface methodology
DONG Hong-min;NIU Xiao-yong;LIU Ji;LI Lu;SHEN Li-wen;QIN Wen;College of Food Science;Sichuan Agricultural University;Langzhong Supply and Marketing Cooperative;Chengdu Academy of Agriculture and Forestry Sciences;

..............page:285-289+293

Study on vacuum drying of Rehmanniae
ZHANG Yu-xian;LIU Yun-hong;MIAO Shuai;ZHANG Min;LI Xin;LI Xin-ling;School of Food & Bio-engineering;Henan University of Science & Technology;

..............page:290-293

Extraction technique of allicin from Chinese garlic by ultrasonic-assisted aqueous two-phase system
WANG Wan-shu;XU Yan-yang;LI Yue-shan;College of Biological and Agricultural Engineering;Jilin University;

..............page:294-298+303

Study on extraction,separation,and antioxidant activity of polyphenols from evening primrose defatted seed
LIU Xue;QIU Xiang;WANG Zhe;CAO Guang-qun;The Key Laboratory of Food Colloids and Biotechnology;Ministry of Education;School of Chemical and Material Engineering;Jiangnan University;

..............page:299-303

Optimization of separation process of ursolic acid and corosolic acid from loquat leaf
LIN Guo-rong;GUO Yang-hao;College of Environmental and Biological Engineering;Putian University;College of Chemistry Chemical Engineering;Fuzhou University;

..............page:304-307+341

Effect of different packaging materials on the storage quality of red fragrant pear
LV Jia-yu;ZHU Dan-shi;FENG Xu-qiao;LIANG Jie-yu;CAO Xue-hui;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:308-311+331

Study on bran bread compound improver of Spring 36 Triticale
LIU Ya;ZHOU Jie-xiang;ZHENG Xin-jiang;YUAN Qing-feng;MU Pei-yuan;SANG Wei;GUAN Li-jun;LI Ping;ZHANG Jing;School of Food Science;Shihezi University;Agricultural Science of 13 Agricultural Division;Institute of Crop;Xinjiang Agricultural Science;

..............page:312-316

Comparative study of post-harvest physiology characteristics between Tricholoma giganteum and Agaricus bisporus
NI Yan;MA Zi-ying;XIA Bin;ZHOU Wei-jian;WEI Yao-wu;NIE Jian;MO Mei-hua;Collage of Food Science;South China Agricultural University;Science and Technology Department;South China Agricultural University;

..............page:317-321+365

Storage properties of microencapsulated Elopichthys Bambusa oil
ZHONG Chun-mei;YI Cui-ping;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;

..............page:322-325

Formula optimization of fresh-cut garlic bolts composite preservative and its preservative effect
LI Su-qing;CHEN Zhen-hua;DING Jie;QIN Wen;Food College of Sichuan Agricultural University;

..............page:326-331

Effect of superchilling combined with modified atmosphere packaging on pork of Lanxi pig
LIN Dun;HUANG Si;TAO Xiao-ya;WANG Ruo-yi;MAO Lin-chun;LV Jian-xin;School of Biosystems Engineering and Food Science;Zhejiang University;Fuli Institute of Food Science;Zhejiang University;Zhejiang Mengzhu Foodstuffs Co.;Ltd.;

..............page:332-337

Analysis and evaluation of nutritive composition of four species of Paulownia flowers
CUI Ling-jun;WANG Bao-ping;QIAO Jie;WANG Wei-wei;ZHANG Jian-guo;Research Institute of Forestry;CAF;China Paulownia Research Center;

..............page:338-341

Effects of supplementation of Lactobacillus plantarum with different dosage on fecal microbiota
JIN Zhi-min;ZHANG Hong-bo;LIU Xia-wei;WANG Bo-hui;LUO Yu-long;YUAN Qian;DUAN Yan;TIAN Jian-jun;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:342-345

Effects of polysaccharides from Chinese rice wine on immunity correlating cytokines of immunodeficient mice
SHEN Chi;MAO Jian;CHEN Yong-quan;MENG Xiang-yong;AISIKAER Ai-lati;School of Food Science and Technology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;National Engineering Research Center of Chinese Rice Wine;

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

geng zheng tong zhi

..............page:350

Mechanism of some subtypes of endocannabinoid/endovanilloid receptors involved in polyunsaturated fatty acids to improve spatial learning and memory in rats
HAO Jing;WANG Li-mei;YUE Yin;LIU Zhi-guo;LIU Lie-ju;School of Biology and Pharmaceutical Engineering;Wuhan Polytechnic University;

..............page:351-355

Analysis and evaluation of nutrient content of Caulerpa lentillifera
JIANG Fang-yan;SONG Wen-ming;YANG Ning;HUANG Hai;School of Biological Science and Technology;Qiongzhou University;Sanya Science & Technology Academy of Hainan National Breeding and Multiplication;

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

Research progress in development and utilization of tartary buckwheat resource in China
ZHU Yun-hui;GUO Yuan-xin;College of Food and Drug;Anhui Science and Technology University;

..............page:360-365

Research progress on steviol glycosides metabolism and bioactivities
SUI Xiao-chen;SUN Jing-wen;XIAO Qiu-yan;XIA Yong-mei;State Key Laboratory of Food Science and Technology;Chemical and Materials Engineering;Jiangnan University;Ganzhou Julong High-tech Industrial Co.;Ltd;

..............page:366-370

Effect of ultra-high pressure treatment on the structure and properties of soft plastic packaging materials and mechanism research
CAO Yan-li;TANG Ya-li;LU Li-xin;Department of Packaging Engineering;Jiangnan University;Key Laboratory of Food Packaging Techniques &Safety of China National Packaging Corporation;Jiangnan University;

..............page:371-378+383

The development of the antioxidant and prooxidant activities of flavonoids
WU Qiu-min;SU Ping;LIU Yun;College of Biosystem Engineering and Food Science;Zhejiang University;

..............page:379-383

Review on the biological activities of mogrosides in Siraitia grosvenorii
CAO Jian-ping;TANG Jie;LIU He-sheng;QI Xiang-yang;Ningbo Yinzhou Food Testing Center;Ningbo Yinzhou Measurement and Test Center for Quality and Technique Supervising;College of Biological and Environmental Sciences;Zhejiang Wanli University;

..............page:384-388+395

Process control and physiological analysis of heterologous protein production by recombinant Pichia pastoris
GAO Min-jie;ZHANG Xu;GAO Peng;SHI Zhong-ping;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;

..............page:389-395

Research progress in the effect of irradiation on functional properties of food proteins
DAI Zhen-qing;ZHOU Chun-xia;HONG Peng-zhi;WANG Yun;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:396-399

jiu ye ji hui qi ye zhao pin

..............page:400

shi pin xing ye ren cai ku

..............page:400