1002-0306
2014 Issue 6
..............page:14-16
..............page:18-19
..............page:20+22
..............page:24-26+28
..............page:30-32+34+36
..............page:38+40+42
..............page:43
di ju guo tang zai ge guo de fa gui fa zhan li cheng
chen hu nan ; chen xiao lin ;
chen hu nan ; chen xiao lin ;
..............page:44-45
..............page:46+48
Risk control standards analysis on food production and processing
LIU Xiao-yi;China Food Quality Safety Supervision and Inspection Center;
LIU Xiao-yi;China Food Quality Safety Supervision and Inspection Center;
..............page:49-51+62
Study on tag code plan for food supply chain safety traceability based on EPC-256 Ⅲ type
LIU Xiao-xiao;The School of Economics and Trade of Zhejiang Vocational College of Commerce;
LIU Xiao-xiao;The School of Economics and Trade of Zhejiang Vocational College of Commerce;
..............page:52-54+58
Rapid qualitative identification method of edible vegetable oil based on PLS-LDA and Raman
WU Jing-zhu;SHI Rui-jie;CHEN Yan;LIU Cui-ling;XU Yun;School of Computer and Information Engineering;Beijing Technology and Business University;College of Information and Electrical Engineering;China Agricultural University;
WU Jing-zhu;SHI Rui-jie;CHEN Yan;LIU Cui-ling;XU Yun;School of Computer and Information Engineering;Beijing Technology and Business University;College of Information and Electrical Engineering;China Agricultural University;
..............page:55-58
Determination of 2-methylimidazole and 4-methylimidazole in vinegar by gas chromatography/selected ion mass spectrometry
MENG Ying;YAN Lu;HU Jie;WANG Hao-ming;WANG Si-jia;LI Zheng-chun;HU Yong-gang;ZHANG Sheng-wan;School of Life Science;Shanxi University;College of Chemistry and Chemical Engineering;Shanxi University;
MENG Ying;YAN Lu;HU Jie;WANG Hao-ming;WANG Si-jia;LI Zheng-chun;HU Yong-gang;ZHANG Sheng-wan;School of Life Science;Shanxi University;College of Chemistry and Chemical Engineering;Shanxi University;
..............page:59-62
Comprehensive sensors array recognization for the raw milk adulteration
HUANG Gan-hui;SHI Lei;ZENG Xiang-sheng;DENG Dan-wen;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Entry-Exit Inspection and Quarantine Bureau Comprehensive Technology Center;
HUANG Gan-hui;SHI Lei;ZENG Xiang-sheng;DENG Dan-wen;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Entry-Exit Inspection and Quarantine Bureau Comprehensive Technology Center;
..............page:63-66+72
Study on HPLC fingerprints of amino acids constituents of Gynostemma pentaphylla cultivated pingli Shaanxi
CHEN Pei-yun;GONG Dong-jun;ZHAO Zhi-lei;PANG Yan-ping;College of Quality & Technical Supervision;Hebei University;
CHEN Pei-yun;GONG Dong-jun;ZHAO Zhi-lei;PANG Yan-ping;College of Quality & Technical Supervision;Hebei University;
..............page:67-72
Study on formation law of volatile flavor compounds in bacon using electronic nose and GC-MS
HUANG Ye-chuan;LI Feng;HUANG Tian;SUN Juan;College of Life Science and Engineering;Southwest University of Science and Technology;
HUANG Ye-chuan;LI Feng;HUANG Tian;SUN Juan;College of Life Science and Engineering;Southwest University of Science and Technology;
..............page:73-77+80
Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS
ZHAO Lin-min;QI Cheng-mei;LIU Xiao-wen;LUO Ying;YUAN Zhi-hui;ZHANG Zu-jiao;WANG Zong-cheng;Department of Biochemistry;Hunan University of Science and Engineering;College of Food Science;Shanghai Ocean University;
ZHAO Lin-min;QI Cheng-mei;LIU Xiao-wen;LUO Ying;YUAN Zhi-hui;ZHANG Zu-jiao;WANG Zong-cheng;Department of Biochemistry;Hunan University of Science and Engineering;College of Food Science;Shanghai Ocean University;
..............page:78-80
Optimization extraction conditions for GC analysis of aromatic constituents in prunus humilis bunge wine
CHEN Chen;LI Yan;MOU De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;R&D Center for Fermentation Engineering of Hebei Province;
CHEN Chen;LI Yan;MOU De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;R&D Center for Fermentation Engineering of Hebei Province;
..............page:81-86
Rheological properties and storage optimization of microemulsion
ZHANG Pei-hua;MEI Zi;FU Yu-ying;Zhejiang Institute of Quality Inspection Science;College of Food Science and Biotechnology;Zhejiang Gongshang University;
ZHANG Pei-hua;MEI Zi;FU Yu-ying;Zhejiang Institute of Quality Inspection Science;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:87-89+93
Study on reaction characteristics of apple polyphenols and formaldehyde and its application in dried-seasoned squid processing
JIANG Yuan-yuan;LI Xue-peng;ZOU Zhao-yang;LI Jian-rong;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;
JIANG Yuan-yuan;LI Xue-peng;ZOU Zhao-yang;LI Jian-rong;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:90-93
Study on chemical composition of KeDong fermented soybean curds during the production
ZOU Li-hong;YANG Yue-feng;SUN Bing-yu;LIU Lin-lin;SUN Jing-he;LIU Ben-yong;SHI Yan-guo;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;Heilongjiang Province KeDong Sofu Co.;Ltd.;
ZOU Li-hong;YANG Yue-feng;SUN Bing-yu;LIU Lin-lin;SUN Jing-he;LIU Ben-yong;SHI Yan-guo;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;Heilongjiang Province KeDong Sofu Co.;Ltd.;
..............page:94-97
Analyzing the muscle fiber characteristics of Sunit sheep
SU Lin;LIN Zai-qiong;YUAN Qian;MA Xiao-bing;HUA Xiao-qing;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;
SU Lin;LIN Zai-qiong;YUAN Qian;MA Xiao-bing;HUA Xiao-qing;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:98-101+106
Acylation reaction of blueberry anthocyanins with gallic acid and evaluation of its antioxidant activities
LI Lu-ning;CHEN Wei;ZHAO Li-yi;SUN Ai-dong;College of Biological Sciences and Biotechnology;Beijing Forestry University;
LI Lu-ning;CHEN Wei;ZHAO Li-yi;SUN Ai-dong;College of Biological Sciences and Biotechnology;Beijing Forestry University;
..............page:102-106
Study on preparation and stabilities of sodium copper chlorophyllin,sodium zinc chlorophyllin and sodium iron chlorophyllin from pine needles
ZHAN Ru-zhen;WU Jian;FU Cheng-yu;FANG Li-ying;WANG Ji;OUYANG jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
ZHAN Ru-zhen;WU Jian;FU Cheng-yu;FANG Li-ying;WANG Ji;OUYANG jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
..............page:107-110+115
Study on detection of volatile components of chilled pork inoculated by different dominating spoilage bacteria
HONG Zhao-peng;ZOU Xiao-bo;SHI Ji-yong;ZHU Yao-di;HUANG Xiao-wei;School of Food and Biological Engineering;Jiangsu University;
HONG Zhao-peng;ZOU Xiao-bo;SHI Ji-yong;ZHU Yao-di;HUANG Xiao-wei;School of Food and Biological Engineering;Jiangsu University;
..............page:111-115
Effect of Prunus Maackii fruit anthocyanins on Nrf2/Keap1 pathway
LIU Rong;JIANG Yuan-song;XIN Yue;WANG Lei;YANG Wei-wei;Northeast Forestry University;
LIU Rong;JIANG Yuan-song;XIN Yue;WANG Lei;YANG Wei-wei;Northeast Forestry University;
..............page:116-118+124
Effect of different drying sorts on the hydration and antioxidant properties of purple sweet potato flours
WEN Yu;LIU Jia;PENG Zhen;WANG Fu-qiang;ZHAO Guo-hua;College of Food Science;Southwest University;Agricultural Bureau of Wangcang County;Chongqing Key Laboratory of Agricultural Product Processing;Chongqing Sweet Potato Engineering and Technology Centre;
WEN Yu;LIU Jia;PENG Zhen;WANG Fu-qiang;ZHAO Guo-hua;College of Food Science;Southwest University;Agricultural Bureau of Wangcang County;Chongqing Key Laboratory of Agricultural Product Processing;Chongqing Sweet Potato Engineering and Technology Centre;
..............page:119-124
Effect of N and P regulating exogenetic Se and Zn on elements content and antioxidant ability in tea
YANG Ting-ting;DENG Ze-yuan;HU Xiao-fei;CHEN Fu-sheng;FAN Ya-wei;LIU Rong;State Key Laboratory of Food Science and Technology;School of Life Science and Institute for Advanced Study;Nanchang University;
YANG Ting-ting;DENG Ze-yuan;HU Xiao-fei;CHEN Fu-sheng;FAN Ya-wei;LIU Rong;State Key Laboratory of Food Science and Technology;School of Life Science and Institute for Advanced Study;Nanchang University;
..............page:125-128
Isolation and structural identification of alkaloids of papaya leaves
WANG Xiu-yi;HU Chang-ying;YU Bing;OU Shi-yi;WANG Zhi-wei;Department of Food Science and Engineering;Jinan University;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;
WANG Xiu-yi;HU Chang-ying;YU Bing;OU Shi-yi;WANG Zhi-wei;Department of Food Science and Engineering;Jinan University;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;
..............page:129-131
Analysis of the thermal denaturation of rice protein during roasting by protein solubility study
CHEN Jian-xin;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;
CHEN Jian-xin;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;
..............page:132-135
Comparing the capacity of three kinds of catechins in scavenging free radicals
LIU Yan-xia;TIAN Qiang;Beijing Key Laboratory of Bioactive Substances and Functional Foods;College of Arts and Science;Beijing Union University;
LIU Yan-xia;TIAN Qiang;Beijing Key Laboratory of Bioactive Substances and Functional Foods;College of Arts and Science;Beijing Union University;
..............page:136-139+145
Analysis of the volatility components of Qiaqia aroma sunflower seeds and the research of formation mechanism
ZHU Meng-meng;SHEN Xu;CHEN Jiang-lin;YANG Ting-ting;HOU Ru-yan;College of Tea and Food Science & Technology;Anhui Agricultural University;The Qiaqia Food Limited Liability Company;
ZHU Meng-meng;SHEN Xu;CHEN Jiang-lin;YANG Ting-ting;HOU Ru-yan;College of Tea and Food Science & Technology;Anhui Agricultural University;The Qiaqia Food Limited Liability Company;
..............page:140-145
Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton
HAN Cui-ping;LIU Yang;WANG Di;JIANG Lian-zhou;LIU Chang;WANG Yu-ting;Food Science College of Northeast Agricultural University;
HAN Cui-ping;LIU Yang;WANG Di;JIANG Lian-zhou;LIU Chang;WANG Yu-ting;Food Science College of Northeast Agricultural University;
..............page:146-149+155
Comparative study on component analysis and in vitro functional effects of Xiaguan raw and ripe bowl tea
WANG Rui;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;
WANG Rui;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:150-154
Pretreatment and purification of poly-γ-glutamic acid from fermentation broth
HE Yang-yang;ZENG Wei;WANG Qing-long;CHEN Gui-guang;LIANG Zhi-qun;College of Life Science and Technology;Guangxi University;State Key Laboratory for Conservation and Utili Zation of Subtropical Agro-bioresources;Guangxi University;
HE Yang-yang;ZENG Wei;WANG Qing-long;CHEN Gui-guang;LIANG Zhi-qun;College of Life Science and Technology;Guangxi University;State Key Laboratory for Conservation and Utili Zation of Subtropical Agro-bioresources;Guangxi University;
..............page:156-160
Study on characteristics and ability of degradation effect of 3-phenoxybenzoic acid by filamentous fungi
LI Jin-yong;LIU Shu-liang;YAO Kai;LI Jian-long;College of Food Science;Sichuan Agricultural University;College of Light Industry and Food;Sichuan University;
LI Jin-yong;LIU Shu-liang;YAO Kai;LI Jian-long;College of Food Science;Sichuan Agricultural University;College of Light Industry and Food;Sichuan University;
..............page:161-165+170
Optimum fermentation medium of high-yielding neutral protease of mucor
LIU Ying-ying;LIU Ying;ZHANG Guang;SUN Bing-yu;WANG Jin-feng;SHI Yan-guo;College of Food Engineering;Key Laboratory of Food Science and Engineering of Common Colleges and Universities in Heilongjiang Province;Harbin University of Commerce;
LIU Ying-ying;LIU Ying;ZHANG Guang;SUN Bing-yu;WANG Jin-feng;SHI Yan-guo;College of Food Engineering;Key Laboratory of Food Science and Engineering of Common Colleges and Universities in Heilongjiang Province;Harbin University of Commerce;
..............page:166-170
Study on extraction of polyphenols of red pine bark and their antioxidant activity
HUANG Yu-yang;WANG Zhen-yu;School of Forestry;Northeast Forestry University;Heilongjiang Grain Vocational College;College of Food Science and Engineering;Harbin Institute of Technology;
HUANG Yu-yang;WANG Zhen-yu;School of Forestry;Northeast Forestry University;Heilongjiang Grain Vocational College;College of Food Science and Engineering;Harbin Institute of Technology;
..............page:171-176+180
Study on growth and malolactic fermentation characteristics of Oenococcus oeni in plum juice
HE Cui-chan;XIONG Jian;YE Jun;LIN Wei-feng;CHEN Zhong;College of Light Industry and Food Sciences;South China University of Technology;
HE Cui-chan;XIONG Jian;YE Jun;LIN Wei-feng;CHEN Zhong;College of Light Industry and Food Sciences;South China University of Technology;
..............page:177-180
Isolation and identification of Serratia marcescens and culture medium optimization for red pigment production
JI Xiu-ling;LIN Lian-bing;ZHANG Qi;WEI Yun-lin;Faculty of Life Science and Technology;Kunming University of Science and Technology;
JI Xiu-ling;LIN Lian-bing;ZHANG Qi;WEI Yun-lin;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:181-184+188
Development of monoclonal antibodies against α-lactalbumin and establishment of qualitative detection for α- lactalbumin with dot blotting assay
LONG Cai-yun;ZHENG Yi-cheng;CHENG Fen-fen;YANG An-shu;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
LONG Cai-yun;ZHENG Yi-cheng;CHENG Fen-fen;YANG An-shu;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
..............page:185-188
Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk
LI Shuai;GUO Yu-rong;WU Hao;ZHENG Wen-long;ZHANG Juan;ZHANG Xiao-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
LI Shuai;GUO Yu-rong;WU Hao;ZHENG Wen-long;ZHANG Juan;ZHANG Xiao-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:189-192+196
Characteristic analysis and optimization of incubate condition for an antifungal Weissella cibaria AT6
CHANG Wei;RAO Yu;HU Huai-rong;ZHANG You-hua;LI Ming-yuan;School of Bioengineering;Xihua University;
CHANG Wei;RAO Yu;HU Huai-rong;ZHANG You-hua;LI Ming-yuan;School of Bioengineering;Xihua University;
..............page:193-196
Optimization of the Vibrio vulnificus culture medium and its rapid detection
DENG Xi;TANG Shu-ze;ZHOU Peng-fei;LI Hong-ai;WU Xi-yang;MA Qiang;Department of Food Science and Engineering;Jinan University;Department of Microbiology;Jinan University;
DENG Xi;TANG Shu-ze;ZHOU Peng-fei;LI Hong-ai;WU Xi-yang;MA Qiang;Department of Food Science and Engineering;Jinan University;Department of Microbiology;Jinan University;
..............page:197-201
Enzymatic preparation of corn oligo-peptide
HUANG Wei;SONG Yong-kang;TIAN Bao-yu;YU Hua;Central Laboratory;Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Precise Measurement of Agricultural;College of Life Sciences/Engineering Research Center of Industrial Microbiology of Ministry of Education;Fujian Normal University;
HUANG Wei;SONG Yong-kang;TIAN Bao-yu;YU Hua;Central Laboratory;Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Precise Measurement of Agricultural;College of Life Sciences/Engineering Research Center of Industrial Microbiology of Ministry of Education;Fujian Normal University;
..............page:202-205+211
Optimization of purification process of angiotensin converting enzyme inhibitor peptide VLPVPR with macroporous resin
LI Yan;SUN Hai-yan;ZHOU Li-zhen;LIU Dong;Shenzhen Polytecnic;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;
LI Yan;SUN Hai-yan;ZHOU Li-zhen;LIU Dong;Shenzhen Polytecnic;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;
..............page:206-211
Effect of reaction conditions on antioxidant and antibacterial properties of MRPs by chitosan/fructose
DONG Zhi-jian;LI Dong-mei;XU Li-han;LI Xue-peng;ZHONG Ke-li;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
DONG Zhi-jian;LI Dong-mei;XU Li-han;LI Xue-peng;ZHONG Ke-li;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:212-215+220
Effect of twin-screw extrusion technique on the content of SDF in ginseng residue
LIU Ting-ting;FAN Hong-xiu;LIU Hong-cheng;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;
LIU Ting-ting;FAN Hong-xiu;LIU Hong-cheng;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;
..............page:216-220
Optimization of extraction of protein from base of Flammulina velutipes using response surface methodology
ZHANG Le;ZHOU Lin-yan;SONG Hong-bo;LI-Peng;LI Ya-ru;CAO Zhen-zhen;WEI-Ming;LI Shu-rong;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;
ZHANG Le;ZHOU Lin-yan;SONG Hong-bo;LI-Peng;LI Ya-ru;CAO Zhen-zhen;WEI-Ming;LI Shu-rong;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:221-225
Optimization of microwave extraction of flavonoids from wild Jackfruit root barks by response surface methodology
LI Hai-bin;HU Xiao-xu;PU Kai;TAN Wei;YANG Min;WANG Hong-bin;State Ethnic Affairs Commission-Ministry of Education Chemistry of Folk Medicine Resource Key Laboratory;Yunnan University of Nationalities;School Hospital;Yunnan University of Nationalities;Agricultural Products Quality and Safety Inspection Station of Dali;College of Chemistry and Biotechnology;Yunnan University of Nationalities;
LI Hai-bin;HU Xiao-xu;PU Kai;TAN Wei;YANG Min;WANG Hong-bin;State Ethnic Affairs Commission-Ministry of Education Chemistry of Folk Medicine Resource Key Laboratory;Yunnan University of Nationalities;School Hospital;Yunnan University of Nationalities;Agricultural Products Quality and Safety Inspection Station of Dali;College of Chemistry and Biotechnology;Yunnan University of Nationalities;
..............page:226-229+234
Study on the sterilization effect of acidic electrolyzed water on the tuna
GAO Meng;ZHANG Bin;LI Jian-rong;LIU Jia-na;SU Yi-cheng;College of Food and Medicine;Zhejiang Ocean University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Sea Food Research and Education Center;Oregon State University;
GAO Meng;ZHANG Bin;LI Jian-rong;LIU Jia-na;SU Yi-cheng;College of Food and Medicine;Zhejiang Ocean University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Sea Food Research and Education Center;Oregon State University;
..............page:230-234
Research of supercritical CO2 fluid extraction the pigment from brewer’s grains
JIANG Fu-jia;LV Shuang;LU Jia-fu;Changchun Vocational Institute of Technology;
JIANG Fu-jia;LV Shuang;LU Jia-fu;Changchun Vocational Institute of Technology;
..............page:235-238+244
GC-MS analysis of aliphatic acid extracted from red pine seeds using cold pressing technology
LIU Jing-bo;CHENG Wan-lu;YAO Zhi-xin;WANG Zuo-zhao;ZHANG Yan;CHEN Li-yuan;CAO Xin-xin;College of Quartermaster Technology;Jilin University;College of Biological and Agricultural Engineering;Jilin University;
LIU Jing-bo;CHENG Wan-lu;YAO Zhi-xin;WANG Zuo-zhao;ZHANG Yan;CHEN Li-yuan;CAO Xin-xin;College of Quartermaster Technology;Jilin University;College of Biological and Agricultural Engineering;Jilin University;
..............page:239-244
Inhibiting browning in preparation process of rice bran protein peptides and bleaching
LIU Ying;DOU Bo-xin;LI Kun;ZHANG Shuai;HAN Chun-ran;College of Food Engineering;Harbin University of Commerce;
LIU Ying;DOU Bo-xin;LI Kun;ZHANG Shuai;HAN Chun-ran;College of Food Engineering;Harbin University of Commerce;
..............page:245-250+255
Study on extraction technology of proanthocyanidins from banana peel
JIA Bao-zhu;BAO Jin-yong;ZHENG Xiao-yi;DU Bing;CHEN Qing-fa;YANG Gong-ming;South China Agricultural University;
JIA Bao-zhu;BAO Jin-yong;ZHENG Xiao-yi;DU Bing;CHEN Qing-fa;YANG Gong-ming;South China Agricultural University;
..............page:251-255
Chicken nutritious breakfast custard gel properties and its optimization of processing technology
LI Xin-xin;LI Bao-guo;XIE Man-man;HE Qian;GUO Wen-li;Institute of Food Science and Technology;University of Shanghai for Science and Technology;
LI Xin-xin;LI Bao-guo;XIE Man-man;HE Qian;GUO Wen-li;Institute of Food Science and Technology;University of Shanghai for Science and Technology;
..............page:256-259+264
Study on the ultrasonic-assisted extraction of polysaccharide from Undaria pinnatifida and its characterization
CHENG Ling-yun;HUANG Guo-qing;XIAO Jun-xia;College of Food Science and Engineering;Qingdao Agricultural University;
CHENG Ling-yun;HUANG Guo-qing;XIAO Jun-xia;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:260-264
Study on two-phase aqueous extraction of pectinase from apple peel
WENG Xia;JIANG Xian-guang;College of Chemistry and Life Sciences;Anshan Normal University;
WENG Xia;JIANG Xian-guang;College of Chemistry and Life Sciences;Anshan Normal University;
..............page:265-267+276
Optimization of anthocyanins extraction conditions of purple eggplant-peel by response surface methodology
GUO Fei;LIU Ji;HUANG Peng;LIU Dong-jie;XIONG Ya-bo;QIN Wen;College of Food Science;Sichuan Agricultural University;
GUO Fei;LIU Ji;HUANG Peng;LIU Dong-jie;XIONG Ya-bo;QIN Wen;College of Food Science;Sichuan Agricultural University;
..............page:268-272+276
Study on the yogurt with purple sweet potato
SHI Wen-tian;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Department Center for Food Processing;
SHI Wen-tian;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Department Center for Food Processing;
..............page:273-276
Study on clarification technology of grape juice
YANG Xu;QU Xiao-xuan;GUO Qing-he;LAN Xue-ping;LV Yuan-ping;Department of Food Engineering;Sichuan University;
YANG Xu;QU Xiao-xuan;GUO Qing-he;LAN Xue-ping;LV Yuan-ping;Department of Food Engineering;Sichuan University;
..............page:277-280+283
Effect of whole adzuki bean powder treated by heat-moisture on the textural property and chromaticity of pork sausage
MENG Xian-fang;LIU Jian-fu;LIU Li-zeng;BAI Zheng-chen;School of Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce;
MENG Xian-fang;LIU Jian-fu;LIU Li-zeng;BAI Zheng-chen;School of Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce;
..............page:281-283
Optimization of extraction process of total flavonoids from Jatropha curcas L. seed shells using response surface methodology
LIU Xi-xiang;MA Bo;ZHANG Ting-ting;LI Rong-feng;LU Fang-quan;Department of Chemistry and Life Science;Baise College;Department of Computer engineering;Baise Vocational College;
LIU Xi-xiang;MA Bo;ZHANG Ting-ting;LI Rong-feng;LU Fang-quan;Department of Chemistry and Life Science;Baise College;Department of Computer engineering;Baise Vocational College;
..............page:284-287+291
Study on packaging performance and antimicrobial properties of antibacterial composite protein films
HUANG Zhi-ying;LEI Qiao;BAO Jian-qiang;XUN Qian-nan;ZHANG Yu-ting;College of Food Science and Technology;Shanghai Ocean University;
HUANG Zhi-ying;LEI Qiao;BAO Jian-qiang;XUN Qian-nan;ZHANG Yu-ting;College of Food Science and Technology;Shanghai Ocean University;
..............page:288-291
Study on the stability of anthocyanins from leaves of Perilla frutescens
WU Qiu-min;SU Ping;CAI Ning-chen;LIU Xiao-xia;College of Biosystem Engineering and Food Science;Zhejiang University;
WU Qiu-min;SU Ping;CAI Ning-chen;LIU Xiao-xia;College of Biosystem Engineering and Food Science;Zhejiang University;
..............page:292-297
A comparative research of the influences of maltital,xylitol and erythritol on the rheological,thermal and baking properties of sponge-cake batter
HAO Yue-hui;JIA Chun-li;WANG Feng;HUANG Wei-ning;ZHENG Jian-xian;Akihiro Ogawa;State Key of Food Science and Technology;Jiangnan University;Magibake International Co.;Ltd.;School of Light Industry and Food Science;South China University of Technology;Mitsubishi-Kagaku Foods Corporation;
HAO Yue-hui;JIA Chun-li;WANG Feng;HUANG Wei-ning;ZHENG Jian-xian;Akihiro Ogawa;State Key of Food Science and Technology;Jiangnan University;Magibake International Co.;Ltd.;School of Light Industry and Food Science;South China University of Technology;Mitsubishi-Kagaku Foods Corporation;
..............page:298-302+306
Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage
DIAO Xiao-qin;GUAN Hai-ning;WEI Ya-dong;College of Food and Pharmaceutical Engineering;Suihua University;
DIAO Xiao-qin;GUAN Hai-ning;WEI Ya-dong;College of Food and Pharmaceutical Engineering;Suihua University;
..............page:303-306
Bi-component SO2-ClO2 preservative to softening related enzymes of Red Globe grape
ZHANG Yu-li;GUO Qin;PENG Xin-yuan;WANG Ji-de;WU Zhong-hong;PAN Yan;WU Bin;Farm Product Storage and Processing Institute;Xinjiang Academy of agricultural sciences;Institute of Agro-products Processing Science and Technology;College of Chemistry & Chemical Engineering;Xinjiang University;
ZHANG Yu-li;GUO Qin;PENG Xin-yuan;WANG Ji-de;WU Zhong-hong;PAN Yan;WU Bin;Farm Product Storage and Processing Institute;Xinjiang Academy of agricultural sciences;Institute of Agro-products Processing Science and Technology;College of Chemistry & Chemical Engineering;Xinjiang University;
..............page:307-312
Study on baked silver carp fillets during storage of vacuum packed
SUN Yan;WANG Si-wen;LI Tie-jing;Northeast Agricultural University;
SUN Yan;WANG Si-wen;LI Tie-jing;Northeast Agricultural University;
..............page:313-316+320
Effect of cold acclimation combined 1-MCP and controlled freezing point storage on several physiological indexes related to fruit softening of Mopan persimmon
LI Jiang-kuo;LIANG Bing;ZHANG Peng;WEI Bao-dong;CHEN Shao-hui;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;
LI Jiang-kuo;LIANG Bing;ZHANG Peng;WEI Bao-dong;CHEN Shao-hui;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;
..............page:317-320
Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ
DONG Li-yan;CHEN Cun-she;ZHA Meng-yin;QIU Wen-wen;YANG Ju-fang;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Key Laboratory of Food Flavor Chemistry;
DONG Li-yan;CHEN Cun-she;ZHA Meng-yin;QIU Wen-wen;YANG Ju-fang;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Key Laboratory of Food Flavor Chemistry;
..............page:321-324+337
Effect of three fresh-keeping methods on storage quality of Dapingding jujube
CAO Xue-hui;YANG Fang-wei;FENG Xu-qiao;ZHU Dan-shi;LIU Li-ping;YU Yue;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
CAO Xue-hui;YANG Fang-wei;FENG Xu-qiao;ZHU Dan-shi;LIU Li-ping;YU Yue;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:325-328+342
Effect of nitric oxide on the antioxidant enzymes of tomato fruit at mature green and pink stage during storage
LI Jie;WEN Xin-ye;ZHANG Hui;GAO Jing;GUO Qin;ZHANG Yu-li;WU Zhong-hong;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Chemistry and Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
LI Jie;WEN Xin-ye;ZHANG Hui;GAO Jing;GUO Qin;ZHANG Yu-li;WU Zhong-hong;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Chemistry and Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:329-333+363
Protective effect of salidroside nano-liposomes against sub-acute radiation damage
XIA Shu-qin;FANG Ming-hui;XU Shi-ying;ZHANG Xiao-ming;ZHU Wei-hong;WANG He-ya;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
XIA Shu-qin;FANG Ming-hui;XU Shi-ying;ZHANG Xiao-ming;ZHU Wei-hong;WANG He-ya;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:334-337
Study on primary safety evaluation of extractive from Ganoderma Lucidum pretreatmented by steam explosion
SHI Min;WANG He-ya;CHENG Yu-liang;QIAN He;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
SHI Min;WANG He-ya;CHENG Yu-liang;QIAN He;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:338-342
The effect of n-3 PUFA on blood glucose and lipid in rats fed by different diet
PAN Xiao-jiao;XIA Ning;WANG Quan;WEI Hai-hong;YANG Zhi;WU Kun;WEI Shi-yi;HE Yong-yan;The First Affiliated Hospital;Guangxi Medical University;The College of Pharmacy;Guangxi Chinese Medical University;The Graduate School;Guangxi Medical University;
PAN Xiao-jiao;XIA Ning;WANG Quan;WEI Hai-hong;YANG Zhi;WU Kun;WEI Shi-yi;HE Yong-yan;The First Affiliated Hospital;Guangxi Medical University;The College of Pharmacy;Guangxi Chinese Medical University;The Graduate School;Guangxi Medical University;
..............page:343-346+372
Hpyerglycemic of flavonoids and various components from Hippophae rhamnoides L. in ICR mice with alloxan induced diabetes
YI Juan-juan;WANG Zhen-yu;BAI Hai-na;ZUO Li-li;GAO Ji-yu;School of Food Science and Engineering;Harbin Institute of Technology;School of Forestry;Northeast Forestry University;
YI Juan-juan;WANG Zhen-yu;BAI Hai-na;ZUO Li-li;GAO Ji-yu;School of Food Science and Engineering;Harbin Institute of Technology;School of Forestry;Northeast Forestry University;
..............page:347-350
Study on mechanism of antioxidant effect of methanol extracts from tsao-ko(amomum tsao-ko crevost et lemaire) in aged mice induced by D-galactose
YAN Qian;YU Long-quan;CHEN Ye;WANG Hong-tao;ZHANG Qiu-yan;WEI Gang;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;School of Chemical Engineering;Shijiazhuang University;Yiling Medicinal Academy;
YAN Qian;YU Long-quan;CHEN Ye;WANG Hong-tao;ZHANG Qiu-yan;WEI Gang;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;School of Chemical Engineering;Shijiazhuang University;Yiling Medicinal Academy;
..............page:351-356
Research progress in the structure-activity relationship of flavor peptides
MIAO Xiao-dan;LIU Yuan;QIU Chun-yang;WANG Xi-chang;LI Lin;MA Lei;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing &Preservation;Shanghai Ocean University;
MIAO Xiao-dan;LIU Yuan;QIU Chun-yang;WANG Xi-chang;LI Lin;MA Lei;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing &Preservation;Shanghai Ocean University;
..............page:357-362
Research progress in physical-chemical treatment of wastewater in food industry
WU Dan;WANG Ya-jun;HOU Shi-juan;CHEN Jian-chu;YE Xing-qian;CHEN Guo-feng;College of Biosystems Engineering and Food Science;Zhejiang University;College of Agriculture and Biotechnology;Zhejiang University;Yuyao Center of Food Inspection and Testing;
WU Dan;WANG Ya-jun;HOU Shi-juan;CHEN Jian-chu;YE Xing-qian;CHEN Guo-feng;College of Biosystems Engineering and Food Science;Zhejiang University;College of Agriculture and Biotechnology;Zhejiang University;Yuyao Center of Food Inspection and Testing;
..............page:364-367+400
Research progress in the extraction method of pectin
GAO Jian;MA Lu-shan;HU Jian-jun;FAN Tie-zhen;LIU Guo-ji;Staff Development Institute of China National Tobacco Corporation;School of Chemical Engineering and Energy;Zhengzhou University;
GAO Jian;MA Lu-shan;HU Jian-jun;FAN Tie-zhen;LIU Guo-ji;Staff Development Institute of China National Tobacco Corporation;School of Chemical Engineering and Energy;Zhengzhou University;
..............page:368-372
Modification and its application of edible film made from fish skin gelatin
LIU Jun-hao;HUANG Shan;YANG Wen-ge;School of Marine Sciences;Ningbo University;
LIU Jun-hao;HUANG Shan;YANG Wen-ge;School of Marine Sciences;Ningbo University;
..............page:373-376+382
Research progress in zingiberaceae essential oils on bactriostasis
LI Ping;HE Li-hua;WEI Hua;ZHU-Jiang;QIN Bao-guo;XU Heng-yi;State Key Laboratory of Food Science and Technology;Nanchang University;Light Industry Institution of Jiangxi Province;Nanchang Hengxing Development Co.;Ltd.;
LI Ping;HE Li-hua;WEI Hua;ZHU-Jiang;QIN Bao-guo;XU Heng-yi;State Key Laboratory of Food Science and Technology;Nanchang University;Light Industry Institution of Jiangxi Province;Nanchang Hengxing Development Co.;Ltd.;
..............page:377-382
Feature of intestinal microbial colonization in infants
FAN Wen-guang;WANG Ting-ting;HUO Gui-cheng;Key Lab of Dairy Science;Ministry of Education;Northeast Agricultural University;Hei LongJiang Vocational College;
FAN Wen-guang;WANG Ting-ting;HUO Gui-cheng;Key Lab of Dairy Science;Ministry of Education;Northeast Agricultural University;Hei LongJiang Vocational College;
..............page:383-386+391
Research and application of gaseous chlorine dioxide in sterilization and preservation of fruits and vegetables
GENG Peng-fei;GAO Gui-tian;XUE Min;ZHAO Jin-mei;GU Liu-jie;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
GENG Peng-fei;GAO Gui-tian;XUE Min;ZHAO Jin-mei;GU Liu-jie;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:387-391
The management of natural health products in Canada
ZHAO Jian-yuan;WEI Tao;CHEN Wen;QIN Fei;JIN Zong-lian;Department of Food Science;College of Arts & Science of Beijing Union University;Beijing Municipality Key Laboratory of Bioactive Substance and Function Food of Beijing Union University;
ZHAO Jian-yuan;WEI Tao;CHEN Wen;QIN Fei;JIN Zong-lian;Department of Food Science;College of Arts & Science of Beijing Union University;Beijing Municipality Key Laboratory of Bioactive Substance and Function Food of Beijing Union University;
..............page:392-395
Research progress in preservation methods of hami melon
HU Zhong-hai;LI Jie;MA Ya-qin;WU Hou-jiu;College of Food Science;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
HU Zhong-hai;LI Jie;MA Ya-qin;WU Hou-jiu;College of Food Science;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
..............page:396-400