1002-0306
2014 Issue 3
..............page:14-17
jie du 2013 nian re dian shi jian , zhong zhu zhong guo shi pin xin ren zhi lu ( shang )
yuan zuo jing ;
yuan zuo jing ;
..............page:18-22
guan xi shi pin an quan yu bao zhuang shi pin biao qian xin xi biao zhu bu rong hu shi
lei ke hong ;
lei ke hong ;
..............page:24-26
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..............page:28-37
xia qing su de xing zhi sheng chan ji fa zhan qian jing
gan zhao bo ;
gan zhao bo ;
..............page:38-40
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..............page:46-48
Study on the protective effect of erythritol on vitamin C in lemon juice
GAO Sheng-jun;MAO Jun;Bright Dairy Research Institute;Bright Dairy&Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;Cargill Investments Co.;Ltd.;
GAO Sheng-jun;MAO Jun;Bright Dairy Research Institute;Bright Dairy&Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;Cargill Investments Co.;Ltd.;
..............page:49-51+58
Effect of ultrafine grinding on volatile compounds in winter jujube powder
ZHOU Yu-han;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Mo;CHEN Rui-juan;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food Science;Shenyang Agricultural University;
ZHOU Yu-han;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Mo;CHEN Rui-juan;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food Science;Shenyang Agricultural University;
..............page:52-58
Preservative properties of apple branch extracts for Grass carp
ZHANG Juan;GUO Yu-rong;CHEN Wei-qi;LI Shuai;ZHEN Wen-long;ZHANG Xiao-rui;Shaanxi Normal University;College of Food Engineering and Nutritional Science;
ZHANG Juan;GUO Yu-rong;CHEN Wei-qi;LI Shuai;ZHEN Wen-long;ZHANG Xiao-rui;Shaanxi Normal University;College of Food Engineering and Nutritional Science;
..............page:59-62+66
Interaction between tannic acid and pancreatic α-amylase
YAO Lin-feng;HE Qiang;College of Light Industry;Textile and Food Engineering;Sichuan University;
YAO Lin-feng;HE Qiang;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:63-66
Effect of micronization on the physicochemical properties of pea powder
GUO Ting;SUN Bao-guo;WANG Li-ping;TAN Bin;Beijing Technology and Business University;Academy of State Administration of Grain of China;
GUO Ting;SUN Bao-guo;WANG Li-ping;TAN Bin;Beijing Technology and Business University;Academy of State Administration of Grain of China;
..............page:67-70+75
Study on physicochemical character and cooking quality of wholegrain reformed brown rice from extrusion
LIU Ming;TIAN Xiao-hong;LIU Yan-xiang;WANG Li-ping;TAN Bin;YU Guo-ping;WU Na-na;DU Chuan-lin;Academy of State Administration of Grain;Northerneast Agriculture University;
LIU Ming;TIAN Xiao-hong;LIU Yan-xiang;WANG Li-ping;TAN Bin;YU Guo-ping;WU Na-na;DU Chuan-lin;Academy of State Administration of Grain;Northerneast Agriculture University;
..............page:71-75
Effect of different drying methods on the active compounds and browning enzyme activities from the Bud of Lonicerae Confusae
FENG Xiao-feng;LIN Chang-hu;WANG Xiao;LIU Wei;LIU Jian-hua;ZHANG Qing-hai;LIU Feng;College of Food Science and Engineering;Shandong Agricultural University;Shandong Analysis and Test Center;Shandong Academy of Sciences;Guizhou Research Center of Physical Test and Chemical Analysis;Guizhou Academy of Sciences;
FENG Xiao-feng;LIN Chang-hu;WANG Xiao;LIU Wei;LIU Jian-hua;ZHANG Qing-hai;LIU Feng;College of Food Science and Engineering;Shandong Agricultural University;Shandong Analysis and Test Center;Shandong Academy of Sciences;Guizhou Research Center of Physical Test and Chemical Analysis;Guizhou Academy of Sciences;
..............page:76-80
..............page:80
Study on the variation of nutrient contents and sensory values in Satsuma mandarin during blanching process
ZHENG Ping;ZHANG Jun;LU Sheng-min;College of Food Science and Technology;Nanjing Agricultural University;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
ZHENG Ping;ZHANG Jun;LU Sheng-min;College of Food Science and Technology;Nanjing Agricultural University;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
..............page:81-85+88
Quality changes and relativities analysis between frying oil and chicken strings during frying
SUN Ling-xia;REN Er-fang;ZHAO Gai-ming;LIU Yan-xia;College of Life Science;Shaanxi Normal University;College of Food Science and Technology;Henan Agricultural University;
SUN Ling-xia;REN Er-fang;ZHAO Gai-ming;LIU Yan-xia;College of Life Science;Shaanxi Normal University;College of Food Science and Technology;Henan Agricultural University;
..............page:86-88
Study on bactericidal effect of chlorine dioxide gas to bacteria on the surface of wheat and strain identification
BAI Xiao-long;GUO Kai-xuan;CHENG Jin;SHI Lin-hua;JIN Ri-ya;Institute of Chemical and Environmental Engineering;North University of China;
BAI Xiao-long;GUO Kai-xuan;CHENG Jin;SHI Lin-hua;JIN Ri-ya;Institute of Chemical and Environmental Engineering;North University of China;
..............page:89-92+100
Analysis of the formation kinetics on 5-hydroxymenthylfurfual in disaccharide system during thermal processing
ZHANG Yu-yu;ZHANG Xing;ZHANG Hui-ying;CHEN Hai-tao;CHEN Yi-ying;LI Quan-hong;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHANG Yu-yu;ZHANG Xing;ZHANG Hui-ying;CHEN Hai-tao;CHEN Yi-ying;LI Quan-hong;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:93-100
Study on antioxidant and antibacterial activities of the metabolites from Daphniphyllum endophytic fungus JR0203
CHEN Liang-li;SU Xiang-ping;DENG Zhang-shuang;LIU Shi-ping;ZOU Kun;College of Chemistry and Life Science;China Three Gorges University;Hubei Key Laboratory of Natural Products Research and Development;China Three Gorges University;
CHEN Liang-li;SU Xiang-ping;DENG Zhang-shuang;LIU Shi-ping;ZOU Kun;College of Chemistry and Life Science;China Three Gorges University;Hubei Key Laboratory of Natural Products Research and Development;China Three Gorges University;
..............page:101-104
Effect of gas composition on the chilling injury of cucumber under the storage of low temperature
PEI Qian-ru;ZHU Ben-zhong;TIAN Hui-qin;ZHAI Bai-qiang;ZUO Jin-hua;College of Food Science and Nutritional Engineering;China Agricultural University;
PEI Qian-ru;ZHU Ben-zhong;TIAN Hui-qin;ZHAI Bai-qiang;ZUO Jin-hua;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:105-108+112
Preparation of Antarctic krill peptides with anti-oxidant activity
WANG Ji-hong;WANG Zhi-he;TIAN Xin;LI Yan;College of Food Science and Technology;Shanghai Ocean University;
WANG Ji-hong;WANG Zhi-he;TIAN Xin;LI Yan;College of Food Science and Technology;Shanghai Ocean University;
..............page:109-112
Secondary purification and composition analysis of polyphenols from Pinus sylvestris L.barks
LIU Rong;JIANG Yuan-song;YANG Wei-wei;WANG Zhen-yu;Department of Forestry;Northeast Forestry University;Department of Food Science and Engineering;Harbin Institute of Technology;
LIU Rong;JIANG Yuan-song;YANG Wei-wei;WANG Zhen-yu;Department of Forestry;Northeast Forestry University;Department of Food Science and Engineering;Harbin Institute of Technology;
..............page:113-118
..............page:118
Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity
QIAN Yu;ZHAO Xin;LI Yin-cong;ZHOU Ya-lin;DU Mu-ying;KAN Jian-quan;College of Food Science;Southwest University;Institute of Food Safty and Nutrition;Department of Biological and Chemical Engineering;Chongqing University of Education;
QIAN Yu;ZHAO Xin;LI Yin-cong;ZHOU Ya-lin;DU Mu-ying;KAN Jian-quan;College of Food Science;Southwest University;Institute of Food Safty and Nutrition;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:119-122
Extraction of flavonoids from Potentilla fulgens by microwave method using ethanol as extractant and evaluation of antioxidant activity by cell model
CHEN Xin;JIANG Zi-tao;LI Rong;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
CHEN Xin;JIANG Zi-tao;LI Rong;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:123-129
..............page:129
Protective effect of buckwheat bee pollen on oxidative stresses and their component analysis
LU Jing;WANG Li;ZUO Li-li;ZHAO Xian-ming;WANG Zhen-yu;School of Food Science and Technology;Harbin Institute of Technology;Jiangsu Patent Examination Cooperation Center of State Intellectual Property Office;School of Forestry;Northeast Forestry University;
LU Jing;WANG Li;ZUO Li-li;ZHAO Xian-ming;WANG Zhen-yu;School of Food Science and Technology;Harbin Institute of Technology;Jiangsu Patent Examination Cooperation Center of State Intellectual Property Office;School of Forestry;Northeast Forestry University;
..............page:130-135
Purification and determination of physicochemical property of Tuber indicum polysaccharide
XIAO Wei-dong;TAI Li-mei;KONG Qing-long;LIU Bei;FAN Jian;ZHAO Tian-rui;Faculty of Chemical Engineering;Kunming University of Science and Technology;Science and Research Institute of Yunnan Federation of Supply and Marketing Cooperative;
XIAO Wei-dong;TAI Li-mei;KONG Qing-long;LIU Bei;FAN Jian;ZHAO Tian-rui;Faculty of Chemical Engineering;Kunming University of Science and Technology;Science and Research Institute of Yunnan Federation of Supply and Marketing Cooperative;
..............page:135-137
Study on the extraction of total flavonoids from Gynostemma pentaphyllum by enzymatic-ultrasonic method and the flavonoids antioxidation activities
MENG Na;WEI Sheng-hua;TAO Yu-gui;ZHU Long-bao;XIANG Si-wen;College of Biological and Chemical Engineering;Anhui Polytechnic University;
MENG Na;WEI Sheng-hua;TAO Yu-gui;ZHU Long-bao;XIANG Si-wen;College of Biological and Chemical Engineering;Anhui Polytechnic University;
..............page:138-141
..............page:141
Zymogram analysis and identification of the proteases from Bacillus amyloliquefaciens BS5582
XU Ai-lan;ZHU Lin-jiang;LI Yong-xian;WANG Jin-jing;LI Qi;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Lab of Brewing Science and Engineering of Jiangnan University;
XU Ai-lan;ZHU Lin-jiang;LI Yong-xian;WANG Jin-jing;LI Qi;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Lab of Brewing Science and Engineering of Jiangnan University;
..............page:142-145+150
Influence of fermentation conditions on organic acids during brewing process of pear vinegar
ZHAO Guo-qun;YAO Yao;GUAN Jun-feng;College of Bioscience and Bioengineering;Hebei University of Science and Technology;Institute of Genetics and Physiology;Hebei Academy of Agriculture and Forestry Sciences;
ZHAO Guo-qun;YAO Yao;GUAN Jun-feng;College of Bioscience and Bioengineering;Hebei University of Science and Technology;Institute of Genetics and Physiology;Hebei Academy of Agriculture and Forestry Sciences;
..............page:146-150
Screening of the strain capable of producing α-glucosidase inhibitor and the optimization of solid fermentation
ZHU Yun-ping;YUAN Zuo-yun;LI Xiu-ting;XIAO Lin;LIU Wen-qing;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology & Business University;Nutrition and Health Research Institute of COFCO;Shandong Longlive Bio-technology Public Limited Company;
ZHU Yun-ping;YUAN Zuo-yun;LI Xiu-ting;XIAO Lin;LIU Wen-qing;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology & Business University;Nutrition and Health Research Institute of COFCO;Shandong Longlive Bio-technology Public Limited Company;
..............page:151-154+159
Over-expression of the Decarboxylase Gene ARO10 and its influence on β-phenethyl alcohol biosynthesis in Saccharomyces cerevisiae
LIANG Jing-ru;YIN Sheng;LIU Li;WANG Cheng-tao;WEN Yan-jun;Beijing Engineering and Technology Research Center of Food Additives;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Henan Zhongda Biological Engineering Co.;Ltd.;
LIANG Jing-ru;YIN Sheng;LIU Li;WANG Cheng-tao;WEN Yan-jun;Beijing Engineering and Technology Research Center of Food Additives;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Henan Zhongda Biological Engineering Co.;Ltd.;
..............page:155-159
Production of acid α-Amylase Aspergillus Niger strains by mutagenesis of protoplast
HUANG Wei;LIU Yong-le;WANG Fa-xiang;YU Jian;LI Xiang-hong;WANG Jian-hui;LI Yan;Department of Food and Bioengineering;Changsha University of Science and Technology;
HUANG Wei;LIU Yong-le;WANG Fa-xiang;YU Jian;LI Xiang-hong;WANG Jian-hui;LI Yan;Department of Food and Bioengineering;Changsha University of Science and Technology;
..............page:160-162+167
Induction and resuscitation of viable but non-culturable state of Staphylococcus aureus
LIU De-xin;LIU Pei-ying;CHEN Ying-qiao;TIAN Juan;WANG Li;ZHONG Qing-ping;College of Food Science;South China Agricultural University;
LIU De-xin;LIU Pei-ying;CHEN Ying-qiao;TIAN Juan;WANG Li;ZHONG Qing-ping;College of Food Science;South China Agricultural University;
..............page:163-167
Optimization of fermentation parameter for prodigiosin by ZY-H bacterium
LI Cai-xia;SONG Hai;LIANG Qian-qian;JIAO Yang;GAO Hai-ning;College of Agriculture and Biotechnology;Hexi University;Key Laboratory of Hexi Corridor Resources Utilization of Gansu Universities;Hexi University;College of Chemistry and Chemical Engineering;Hexi University;
LI Cai-xia;SONG Hai;LIANG Qian-qian;JIAO Yang;GAO Hai-ning;College of Agriculture and Biotechnology;Hexi University;Key Laboratory of Hexi Corridor Resources Utilization of Gansu Universities;Hexi University;College of Chemistry and Chemical Engineering;Hexi University;
..............page:168-172
Optimization of cultural conditions and amplification of Bacillus Subtilis-K-6-9
CHEN Li;WANG Li-ping;ZHAO Yong;CHEN Le;DENG Tian;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing;
CHEN Li;WANG Li-ping;ZHAO Yong;CHEN Le;DENG Tian;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing;
..............page:172-176
Optimization of fermentation condition for cecropins productions by response surface analysis
ZHANG Wei-liang;XIE Peng;QIN Peng;ZHAO Pei-jing;MING Fei-ping;LIANG Shu-wa;Guangzhou Institute of Microbiology;
ZHANG Wei-liang;XIE Peng;QIN Peng;ZHAO Pei-jing;MING Fei-ping;LIANG Shu-wa;Guangzhou Institute of Microbiology;
..............page:177-180+183
Study on the ge-accumulation of Ganoderma applanatum in submerged culture
LI Zheng-peng;SHANG Yun;ZHU Zi-qing;ZHU Chang-wei;WANG Song-hua;Institute of Applied Microbiology;Anhui Science and Technology University;CABIO Bioengineering Co.;Ltd.;
LI Zheng-peng;SHANG Yun;ZHU Zi-qing;ZHU Chang-wei;WANG Song-hua;Institute of Applied Microbiology;Anhui Science and Technology University;CABIO Bioengineering Co.;Ltd.;
..............page:181-183
Screening and identification of high-acetic-acid-producing strain for sugarcane vinegar production
DENG Mao-cheng;LI Jing;CHEN Wei-xin;WANG Wen-wen;ZHANG Yuan-ping;Guangdong Industry Technical College;Wuhua County Yiqun Winery CO.;LTD;Guangzhou Sugarcane Industry Research Institute;
DENG Mao-cheng;LI Jing;CHEN Wei-xin;WANG Wen-wen;ZHANG Yuan-ping;Guangdong Industry Technical College;Wuhua County Yiqun Winery CO.;LTD;Guangzhou Sugarcane Industry Research Institute;
..............page:184-186+362
Optimization research of fermentation mediums for Lactobionic acid producing strain
LI Chao;WU Xue-qing;ZHENG Yan;College of Food Science;Shenyang Agricultural University;
LI Chao;WU Xue-qing;ZHENG Yan;College of Food Science;Shenyang Agricultural University;
..............page:187-191+356
Investigation on amino acid extraction of the castor bean meal and the optimization of the acid hydrolysis method
SU Ya-latu;CHEN Yu-jie;MU Sha-moli;WANG Li-yi;FENG Jing-tao;HUANG Feng-lan;College of Life Sciences;Inner Mongolia University for the Nationalities;Inner Mongolia Industrial Engineering Research Center of Universities for Castor;
SU Ya-latu;CHEN Yu-jie;MU Sha-moli;WANG Li-yi;FENG Jing-tao;HUANG Feng-lan;College of Life Sciences;Inner Mongolia University for the Nationalities;Inner Mongolia Industrial Engineering Research Center of Universities for Castor;
..............page:192-194+198
Aqueous enzymatic extraction of hemp seed oil
HOU Zhen-zhen;WU Xue-hui;College of Food Science;South China Agricultural University;
HOU Zhen-zhen;WU Xue-hui;College of Food Science;South China Agricultural University;
..............page:195-198
Optimization of ultrasonic-assisted extraction of protein from oil-tea cake by response surface methodology
FAN Dong-bin;MO Xian-feng;CHEN Yu-zhu;QIN Te-fu;CHU Fu-xiang;Research Institute of Wood Industry;Chinese Academy of Forestry;
FAN Dong-bin;MO Xian-feng;CHEN Yu-zhu;QIN Te-fu;CHU Fu-xiang;Research Institute of Wood Industry;Chinese Academy of Forestry;
..............page:199-202
Desalinating effect of macroporous resin on hydrolysis soybean peptide and its optimal conditions
ZHANG Jia-xiu;HOU Jun-cai;ZOU Yan-nan;CAO Qiu-ge;GAO Meng-ni;WU Yao;LI Xiao-jing;HAN Wei-wei;College of Food Science;Northeast Agricultural University;Beidahuang Soybean Products Company;
ZHANG Jia-xiu;HOU Jun-cai;ZOU Yan-nan;CAO Qiu-ge;GAO Meng-ni;WU Yao;LI Xiao-jing;HAN Wei-wei;College of Food Science;Northeast Agricultural University;Beidahuang Soybean Products Company;
..............page:203-206
Research of fermenting process of Actinidia arguta wine
LI Xiao-zhuo;LIU Chang-jiang;College Food Shenyang Agricultural University;
LI Xiao-zhuo;LIU Chang-jiang;College Food Shenyang Agricultural University;
..............page:207-210+215
Research of blanching sasanquasaponin by reduction agents
CHENG Yi-qun;DU Xian-feng;College of Environmental Science and Engineering;Anhui Normal University;Key Laboratory of Tea Biochemistry & Biotechnology;Ministry of Education & Agriculture;Anhui Agricultural University;
CHENG Yi-qun;DU Xian-feng;College of Environmental Science and Engineering;Anhui Normal University;Key Laboratory of Tea Biochemistry & Biotechnology;Ministry of Education & Agriculture;Anhui Agricultural University;
..............page:211-215
Study of flammulina velutipes extract by enzymatic preparation
HUANG Min;LIAO Chun-yan;LU Zhi-hong;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;Guangxi University of Technology;Guangzhou Elite Extract Bioengineering Co.;Ltd.;
HUANG Min;LIAO Chun-yan;LU Zhi-hong;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;Guangxi University of Technology;Guangzhou Elite Extract Bioengineering Co.;Ltd.;
..............page:216-220
Study on ultrasonic extraction of polysaccharides in chestnut shell by response surface methodology
LIU Qi;DU Ping;WANG Fei-sheng;LI Hong-fei;YANG Fang;Department of Bioengeering;Zhi Xing college of Hu Bei University;Research Center for Analysis and Measurement;Kun Ming University of Science and Technology;Qing Yuan polytechnic college;
LIU Qi;DU Ping;WANG Fei-sheng;LI Hong-fei;YANG Fang;Department of Bioengeering;Zhi Xing college of Hu Bei University;Research Center for Analysis and Measurement;Kun Ming University of Science and Technology;Qing Yuan polytechnic college;
..............page:221-224+229
Optimization of ultrasound-assisted extraction of polysaccharides from Avicennia marina by response surface analysis
YIN Xiao-xiong;FANG Xu-bo;YU Hui;SUN Hai-yan;WANG Yang-guang;School of Food Science and Pharmacy;ZheJiang Ocean University;Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology;
YIN Xiao-xiong;FANG Xu-bo;YU Hui;SUN Hai-yan;WANG Yang-guang;School of Food Science and Pharmacy;ZheJiang Ocean University;Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology;
..............page:225-229
Study on extraction of limonin from lemon pulp by aqueous two-phase system of the ethanol-（NH4）2SO4
WANG Jian-hong;LIAO Li-min;WANG Bi;HE Lin;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling;
WANG Jian-hong;LIAO Li-min;WANG Bi;HE Lin;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling;
..............page:230-232
Study on processing technology of the thick pulp beverage of BlackBerry
ZHAO Long;LU Hui;WANG Xiu-li;MA Qian;ZHANG Yu-zhong;School of Mechanical Engineering;Jiangnan University;The Key Laboratory of Food Advanced Manufacturing Equipment and Technology at Jiangsu Province;The School of Food Science and Technology;Jiangnan University;
ZHAO Long;LU Hui;WANG Xiu-li;MA Qian;ZHANG Yu-zhong;School of Mechanical Engineering;Jiangnan University;The Key Laboratory of Food Advanced Manufacturing Equipment and Technology at Jiangsu Province;The School of Food Science and Technology;Jiangnan University;
..............page:233-236+240
Optimization of dough fermentation based on dynamic density
SONG Chun-fang;WANG Shu-guang;MA Yong;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;Agronomy College;Inner Mongolia Agriculture University;
SONG Chun-fang;WANG Shu-guang;MA Yong;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;Agronomy College;Inner Mongolia Agriculture University;
..............page:237-240
Study on sterilization bacterium effect of pulsed light on fresh-milk
TAN Hui-zhi;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;
TAN Hui-zhi;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:241-244+248
Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction
ZHANG Yi;ZHANG Yu;LIU Pan;LU Qiao;NIE Deng-pan;Chemistry and Chemical Engineering College of Guizhou University;Guizhou Building Material Quality Supervision Testing Center;Guizhou Institute of Metallurgical and Chemcial Industry;
ZHANG Yi;ZHANG Yu;LIU Pan;LU Qiao;NIE Deng-pan;Chemistry and Chemical Engineering College of Guizhou University;Guizhou Building Material Quality Supervision Testing Center;Guizhou Institute of Metallurgical and Chemcial Industry;
..............page:245-248
Preparation of antioxidant peptides from Zizyphi Spinosi Semen protein by enzymatic hydrolysis
ZHAO Jie-chang;College of Food Engineering;Xuzhou Institute of Technology;
ZHAO Jie-chang;College of Food Engineering;Xuzhou Institute of Technology;
..............page:249-252+257
Synthesis of n-butyl p-hydroxybenzoate catalyzed by nanometer rare earth composite solid superacid SO42-/ZrO2-2% Nd2O3
FENG Ji-nan;DENG Bin;YANG Jia;HUANG Hai-ying;Department of Chemistry and Life Science;Xiangnan University;Department of English Language;Xiangnan University;
FENG Ji-nan;DENG Bin;YANG Jia;HUANG Hai-ying;Department of Chemistry and Life Science;Xiangnan University;Department of English Language;Xiangnan University;
..............page:253-257
Study on cell disruption of complex enzyme of Cunninghamella elegans
WAN Hong-gui;WANG Ya-dong;HUANG Zhi-xu;XUE Cai-li;PENG Yin-cheng;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;National Biochemical Center of Nanjing University of Technology;
WAN Hong-gui;WANG Ya-dong;HUANG Zhi-xu;XUE Cai-li;PENG Yin-cheng;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;National Biochemical Center of Nanjing University of Technology;
..............page:258-261
Optimization of the extraction technology of glycoprotein in nidamental gland from squid by response surface methodology
WANG Qian;LIU Shu-ji;LIN Cai-ping;WU Cheng-ye;College of Food Science;Fujian Agriculture and Forestry University;Fisheries Research Institute of Fujian;
WANG Qian;LIU Shu-ji;LIN Cai-ping;WU Cheng-ye;College of Food Science;Fujian Agriculture and Forestry University;Fisheries Research Institute of Fujian;
..............page:261-265
Research on processing technology of Douzhir
LU Xiao-dan;ZHANG Min;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
LU Xiao-dan;ZHANG Min;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:266-270+311
Optimization of ultrasonic-assisted extraction of pigment from red rice by response surface methodology
XIE Hong;YIN Mei;LIU Jing;CAO Ye;College of Food Science;Shenyang Agricultural University;
XIE Hong;YIN Mei;LIU Jing;CAO Ye;College of Food Science;Shenyang Agricultural University;
..............page:271-274+287
The effect of oxygen scavenging film packaging material on quality of orange juice
DUAN Hui-ye;LI Dong-li;Yi Min·Wu Re Yi Mu;XU Wen-cai;FU Ya-bo;Beijing Institute of Graphic Communication;Beijing Key Laboratory of Printing & Packaging Materials and Technology;Institute of Packaging and Printing;Tianjin University of Science and Technology;
DUAN Hui-ye;LI Dong-li;Yi Min·Wu Re Yi Mu;XU Wen-cai;FU Ya-bo;Beijing Institute of Graphic Communication;Beijing Key Laboratory of Printing & Packaging Materials and Technology;Institute of Packaging and Printing;Tianjin University of Science and Technology;
..............page:275-278
Electrochemical behavior and determination of sunset yellow on poly(crystal violet) film-modified glassy carbon electrode
CHEN Mei-feng;MA Xin-ying;Department of Chemistry and Chemical Engineering;Heze University;
CHEN Mei-feng;MA Xin-ying;Department of Chemistry and Chemical Engineering;Heze University;
..............page:279-282+291
Electronic nose monitoring for Chestnut Flaky pastry using different treatment techniques
ZHAO Ying;WANG Fei-sheng;XU Can;DU Ping;YUAN Cheng-peng;YANG Fang;Hubei University Zhixing College;Qingyuan Polytechnic;Research Center for Analysis and Measurement;Kunming University of Science and Technology;
ZHAO Ying;WANG Fei-sheng;XU Can;DU Ping;YUAN Cheng-peng;YANG Fang;Hubei University Zhixing College;Qingyuan Polytechnic;Research Center for Analysis and Measurement;Kunming University of Science and Technology;
..............page:283-287
Comparative application of head space-solid micro-extraction and simultaneous distillation extraction for GC-MS analysis of volatile components in IRA rabbit meat
CHEN Hong-xia;HE Zhi-fei;ZHU Hui-min;WANG Yi;LI Hong-jun;College of Food Science;Southwest University;
CHEN Hong-xia;HE Zhi-fei;ZHU Hui-min;WANG Yi;LI Hong-jun;College of Food Science;Southwest University;
..............page:288-291
Rapid determination of borax in food by ICP-OES method with water ultrasonic extraction
LIANG Shao-cheng;XIAO Xiao-li;FENG Xia-ping;HUANG Xiu-li;CHEN Jia-cong;LV Shu-xia;Huizhou Quality and Measuring Supervision Testing Institute;
LIANG Shao-cheng;XIAO Xiao-li;FENG Xia-ping;HUANG Xiu-li;CHEN Jia-cong;LV Shu-xia;Huizhou Quality and Measuring Supervision Testing Institute;
..............page:292-295
Determination of 49 pesticide residues in tea bags by ultrasonic assisted extraction SPE-GC/MS
LI Yong-bo;ZHANG Zhu-jun;QIN Guo-fu;LI Hong-guang;Xi’an Center for Disease Control and Prevention;School of Chemistry & Chemical Engineering Shaanxi Normal University;
LI Yong-bo;ZHANG Zhu-jun;QIN Guo-fu;LI Hong-guang;Xi’an Center for Disease Control and Prevention;School of Chemistry & Chemical Engineering Shaanxi Normal University;
..............page:296-301
Detection for rice-derived ingredients present in dairy products with real-time PCR method
LIU Xiao-yan;FU Chun-ling;LI Pei;DING Hong-liu;JIN Ping;School of Public Health;Medical College of Soochow University;Suzhou Products Quality Supervision and Inspection Institute;
LIU Xiao-yan;FU Chun-ling;LI Pei;DING Hong-liu;JIN Ping;School of Public Health;Medical College of Soochow University;Suzhou Products Quality Supervision and Inspection Institute;
..............page:302-304+335
Contribution of Lactobacillus paracasei to flavor of fermented sausage
ZHANG Shuo;ZHANG Li-li;WANG Yu-tian;Food Science and Engineering College;Liaoning Medical University;
ZHANG Shuo;ZHANG Li-li;WANG Yu-tian;Food Science and Engineering College;Liaoning Medical University;
..............page:305-307+368
Inhibition effect of Natamycin on grape Alternaria sp.
JI Xian;ZHANG Ping;LI Zhi-wen;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
JI Xian;ZHANG Ping;LI Zhi-wen;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
..............page:308-311
Study on anti-mildew polyethylene plastic added with MIT
LU Shu-lai;DU Lin-xue;WANG Biao;FENG Jian-hua;LI Xi-hong;Tianjin University of Science and Technology;Jinan Fruit Research Institute All-China Federation of Supply and Marketing Co-operatives;
LU Shu-lai;DU Lin-xue;WANG Biao;FENG Jian-hua;LI Xi-hong;Tianjin University of Science and Technology;Jinan Fruit Research Institute All-China Federation of Supply and Marketing Co-operatives;
..............page:312-315+321
Effect of rape bee-pollen and its mixtures on the antioxidative capability of Chinese-style sausage
WANG Wen-yan;JIAO Lei;SU Shi;PENG Zeng-qi;DOU Jie;Nanjing Agicultural University;Key Lab of Meat Processing and Quality Control;Ministry of education;HeNan Vocational College of Agrculture;
WANG Wen-yan;JIAO Lei;SU Shi;PENG Zeng-qi;DOU Jie;Nanjing Agicultural University;Key Lab of Meat Processing and Quality Control;Ministry of education;HeNan Vocational College of Agrculture;
..............page:316-321
Effects of different SO2 injury on quality of Red Globe grapes during shelf-life
ZHAO Fei;ZHU Zhi-qiang;ZHANG Ping;NONG Shao-zhuang;College of Food Science;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Physiology and Storage of Agricultural Products Ministry;
ZHAO Fei;ZHU Zhi-qiang;ZHANG Ping;NONG Shao-zhuang;College of Food Science;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Physiology and Storage of Agricultural Products Ministry;
..............page:322-325+350
Effect of storing property of kiwifruit treated by different microwave
DAI Mei-juan;DONG Ming;FEI Li-juan;SHEN Quan;DING Hao;WEI Liang-dong;Tea and Food Technology Academy;Anhui Agricultural University;
DAI Mei-juan;DONG Ming;FEI Li-juan;SHEN Quan;DING Hao;WEI Liang-dong;Tea and Food Technology Academy;Anhui Agricultural University;
..............page:326-330
Study of the effect of fish egg peptides binding with calcium on increasing calcium bioavailability in rats
HUANG Hai;LI Ba-fang;LIU Zun-ying;MU Xian-min;NIE Rui-yan;ZENG Ming-yong;College of Food Science and Engineering;Ocean University of China;College of Fishery;Rizhao Polytechnic;
HUANG Hai;LI Ba-fang;LIU Zun-ying;MU Xian-min;NIE Rui-yan;ZENG Ming-yong;College of Food Science and Engineering;Ocean University of China;College of Fishery;Rizhao Polytechnic;
..............page:331-335
The effects of Ieris chinxensis( Thunb.) Nakai on acetylcholine content in nicotine poisoning mouse
ZHANG Yu-fen;ZHAO Wen;HAN Li-ping;WANG Jie;SHI Tong-tong;Agricultural University of Hebei;
ZHANG Yu-fen;ZHAO Wen;HAN Li-ping;WANG Jie;SHI Tong-tong;Agricultural University of Hebei;
..............page:336-338+342
Effects of pickling process on the content of amino acids in Ma bamboo shoots
ZHENG Jiong;XIA Ji;CHEN Guang-jing;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory;
ZHENG Jiong;XIA Ji;CHEN Guang-jing;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory;
..............page:339-342
Effect of natto lipopeptide on human breast cancer MCF-7 cells
AN Xiu-feng;LIU He-ru;DAI Xiao-man;ZHANG Bo;Beijing Key Laboratory of Bioactive Substances and Functional Foods;College of Applied Arts and Science of Beijing Union University;
AN Xiu-feng;LIU He-ru;DAI Xiao-man;ZHANG Bo;Beijing Key Laboratory of Bioactive Substances and Functional Foods;College of Applied Arts and Science of Beijing Union University;
..............page:343-345+350
Effects of sanshool on the intestinal health effects of female Sprague-Dawley rats
YE Min;LV Jiao;REN Wen-jin;LIU Xiong;College of Food Science;Southwest University;
YE Min;LV Jiao;REN Wen-jin;LIU Xiong;College of Food Science;Southwest University;
..............page:346-350
Research progress of extraction and determination methods of γ-aminobutyric acid
YANG Jing-jing;QU Yuan;CUI Xiu-ming;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;
YANG Jing-jing;QU Yuan;CUI Xiu-ming;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;
..............page:351-356
The development of flavonoids in Asparagus officinalis L.
JIANG Dan;TAO Feng-yun;LI Ya-qiu;ZHAO Wei;Biochemical Engineering College of Beijing Union University;School of Life Science;Beijing Institute of Technology;
JIANG Dan;TAO Feng-yun;LI Ya-qiu;ZHAO Wei;Biochemical Engineering College of Beijing Union University;School of Life Science;Beijing Institute of Technology;
..............page:357-362
Physiological function,application and manufacturing method of sialic acid
LI Hong-yue;LIU Peng-fu;SHI Ji-ping;TIAN Jing;School of Biological Engineering;Dalian Polytechnic University;Research Center for Sustainable Technology;Shanghai Advanced Institute;Chinese Academy of Sciences;
LI Hong-yue;LIU Peng-fu;SHI Ji-ping;TIAN Jing;School of Biological Engineering;Dalian Polytechnic University;Research Center for Sustainable Technology;Shanghai Advanced Institute;Chinese Academy of Sciences;
..............page:363-368
Effect of electrical stimulation combined with chilling on cytoskeletal proteins( Desmin,Troponin-C,Integrin) degradation of yak progress
FENG Xiao-qin;HAN Ling;YU Qun-li;College of Food Science and Engineering;Gansu Agriculture University;
FENG Xiao-qin;HAN Ling;YU Qun-li;College of Food Science and Engineering;Gansu Agriculture University;
..............page:369-375
Protein extraction methods of fruit based on proteomics
GONG Di;BI Yang;WANG Jun-jie;LI Xin;College of Food Science and Engineering;Gansu Agricultural University;
GONG Di;BI Yang;WANG Jun-jie;LI Xin;College of Food Science and Engineering;Gansu Agricultural University;
..............page:376-379
Research progress of drying technology of jujube
ZHAO Huan-xia;ZHANG Hai-sheng;LI Qin;XU Shan;College of Food Engineeering and Nutritional Science;Shaanxi Normal University;
ZHAO Huan-xia;ZHANG Hai-sheng;LI Qin;XU Shan;College of Food Engineeering and Nutritional Science;Shaanxi Normal University;
..............page:379-382
Application of computational fluid dynamics in food thermal processing
WANG Liang;ZHOU Jian-wei;SHAO Lan-yuan;HE Ming-feng;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;Ningbo Institute of Technology;Zhejiang University;
WANG Liang;ZHOU Jian-wei;SHAO Lan-yuan;HE Ming-feng;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;Ningbo Institute of Technology;Zhejiang University;
..............page:383-386+391
Application of chromatography and electrophoresis in separation and analysis of whey protein
ZHU Pei;MO Bei-hong;LIU Zhen-min;State Key Laboratory of Dairy Biotechnology;Bright Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;
ZHU Pei;MO Bei-hong;LIU Zhen-min;State Key Laboratory of Dairy Biotechnology;Bright Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;
..............page:387-391
Study on the preparation and current situation of chondroitin sulfate
LIU Ning;LIU Ya-nan;LIU Tao;LI Jian;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;
LIU Ning;LIU Ya-nan;LIU Tao;LI Jian;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;
..............page:392-395+400
Advances in structure and physicochemical properties of casein micelle
FAN Jin-bo;WANG Peng-jie;ZHOU Su-zhen;LV Chang-xin;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering;China Agricultural University;
FAN Jin-bo;WANG Peng-jie;ZHOU Su-zhen;LV Chang-xin;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:396-400