Science and Technology of Food Industry 2014 Issue 7 wo guo dou jiang xing ye xian zhuang ji ri mei dou jiang shi chang yu biao zhun

Effect of alginate-derived oligosaccharide on the rape(Brassica chinensis L.) and soil contaminated with cadmium or lead
ZHANG Zhao-xia;XU Jia-chao;SHENG Tai;LIU Xiao-lin;YANG Hai-zheng;LI Jian-lin;GUO Liang;GAO Xin;FU Xiao-ting;College of Food Science and Engineering;Ocean University of China;Qingdao Fengtai Marine Biotechnology Co.Ltd;

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

Modeling of the Alcalase hydrolysis of oyster proteins using an artificial neural network
ZHENG Hui-na;ZHOU Chun-xia;ZHANG Chao-hua;XIAO Xiu-chun;QIN Xiao-ming;HAO Ji-ming;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;College of Information;Guangdong Ocean University;

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

Purification of polyphenols from Korean pine cone lamella by SephadexLH-20 and their antioxidative activities in vitro
LI Bo;BAO Yi-hong;GAO Feng;WANG Zhen-yu;College of Forestry;Northeast Forestry University;Department of Scientific Research Management;Heilongjiang Academy of Agricultural Sciences;Heilongjiang Academy of Agricultural Sciences;

..............page:57-61

In vitro antioxidant activity of bibenzyl compounds from Dendrobinm denneanum
JIA Fang;XIA Hou-lin;NING Zi-jun;HUANG Ping;HUANG Xiao-yan;TANG Jian-jun;ZHANG Ting-mo;Chengdu University of Traditional Chinese Medicine;

..............page:62-66

Study on antioxidant stability of flavonoids from Scutellaria baicalensis Georgi
QIAO Jian-wei;PEI Guang-qing;WEN Li;SU Rui-qiang;ZHAO Zhi-quan;SUN Zong-xi;Lunan Pharmaceutical Group Co.Ltd.;State Key Laboratory of Generic Pharmaceutical Technology for Traditional Chinese Medicine;

..............page:66-68

Effect of tomato peels treated by different grinding method on texture and sensory of low fat ham sausage
WANG Qiang;Li Gui-jie;ZHAO Xin;LIU Jia;ZHAO Guo-hua;Department of Biological and Chemical Engineering;Chongqing University of Education;College of Food Science;Southwest University;Center of Food Engineering and Technology Research of Chongqing;

..............page:69-72+79

Study on the stability 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;

..............page:73-79

Antibacterial and antioxidant activity of different extracts from flowers of Hylocereus undatus
LI Ben-jie;HUANG Mao-chun;LIAO Yan-fang;CHEN Rui;LV Jin-yan;Faculty of Chinese Medical Science Guangxi University of Chinese Medicine;Guangxi Research Institute of Chemical Industry;

..............page:80-82+86

Study on component analysis and in vitro functional effects of aroma components of Hawk tea in Sichuan Mengding region
ZHAO Xin;LI Gui-jie;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:83-86

Effect of radiation processing on organophosphorus pesticide degradation of cloudy apple juice
ZHAO Guang-yuan;REN Ying-ying;JING Li-qiang;ZONG Wei;School of Food and Biological engineering;Zhengzhou University of Light Industry;

..............page:87-91

Analysis of monosaccharide compositions in Ulva lactuca L polysaccharides
FENG Xue-zhen;CHEN Ying;WU Shan-guang;Guangxi University of Science and Technology;GuangDong Food and Drug Vocational College;

..............page:91-94

Determination of molecular weight distribution of peptides in silk protein hydrolyzate
LI Lin-lin;CAO Xin-zhi;LIU Fang;ZHAO Ying-qing;REN Lin-sheng;College of Bioengineering;Sichuan University of Science & Engineering;

..............page:95-99+103

The model building of whey protein hydrolyzate by alcalase based on artificial neural network
SU Yu-ling;LIU Wen;TIAN Bo;FENG Zhi-biao;College of Food Science;Northeast Agricultural University;Application Chemistry Department of Northeast Agricultural University;

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

Effects of high temperature and pH on the antioxidant activity of the anthocyanins in Vaccinium uliginosum
ZHENG Ying;LUAN De-shi;ZHENG Hong-liang;TENG Fei;WANG Ping;School of Forestry;Northeast Forestry University;

..............page:104-107+111

Study on antioxidation in Xiangyang yellow rice wine
TANG Shang-wen;HUO Yin-qiang;WU Jin-ju;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;

..............page:108-111

Study on vitro antioxidant activity of barley bran fermentation liquid
LI Xiu-li;HAN Jian-chun;GUO Rong-jia;LI Jing-xue;LIU Run-qing;SUN Ying-jie;Food Institute of Northeast Agricultural University;

..............page:112-115

Study on chemical pattern recognition of camellia oil adulteration
ZHENG Yan-yan;WU Xue-hui;Food College;South China Agricultural University;

..............page:115-118

Analysis of the antioxidant activity and aroma components of the purple sweet potato wine fermented by Yaoqu
YI Xin;ZHANG Wen-xue;LUO Fang;YANG Jun;LI Li;College of Light Industry & Textile & Food Engineering;Sichuan University;School of Liquor-Making Engineering;Sichuan University Jinjiang College;School of Biological Engineering;Sichuan University of Science & Engineering;

..............page:119-122+171

Study on physico-chemical characteristics of carboxymethyl starch sodium
ZHENG Gui-fu;WU Ling-ling;WANG Yong-bin;Department of Food and Bioengineering Bengbu College;

..............page:123-125+177

Effect of wheat oligopeptides on Cholesterol Metabolism in HepG2 cells
LIU Wen-ying;LIN Dan;LIN Feng;GU Rui-zeng;LU Jun;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;

..............page:126-129

Optimization of culture media of Mucor mihei producing milk-clotting enzyme through solid-state-fermentation
LI Xue-peng;SHI Xi-xong;FENG Rui-zhang;ZHAO Wei;ZHANG Yan;LIANG Qi;ZHANG Wei-bing;College of Food Science and Engineering;Gansu Agricultural University;Key Laboratory of Fermentation Resources and Application at Universities of Sichuan Province;Yibin University;School of Environmental and Municipal Engineering;Lanzhou Jiaotong University;

..............page:130-133+143

Isolation and identification of proteolytic spoilage bacteria in chilled pork
ZHAO Li-jun;XIE Jing;FENG Shu-jiao;QIAO Li-jun;College of Food Science and Technology;Shanghai Ocean University;

..............page:134-139+143

Optimization of chief fermentation conditions of buckthorn-grape wine
LIU Ying;LIU Zheng;ZHAO Jie;XU Lin;College of Science;Liaoning Technical University;College of Material;Liaoning Technical University;

..............page:140-143

Immobilization and stability study of monoclonal antibody against clenbuterol
WANG Li-li;CAO Hui;XU Fei;YAN Shao-qing;School of Medical Instrument and Engineering;University of Shanghai for Science and Technology;

..............page:144-148+153

Optimization of fermentation technology of Mesophilic α-amylase by Bacillus subtilis ZJF-1A5
SUN Jun-liang;LIANG Xin-hong;ZHANG Yong-shuai;School of Food Science;Henan Institute of Science and Technology;

..............page:149-153

The effect of oxygen on the fermentation process of sodium gluconate by Aspergillus niger
WEN Ling;LU Fei;WANG Ze-jian;TAN Jun;CHU Ju;ZHANG Si-liang;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;

..............page:154-157

Study on the production of isomalto-oligosaccharide from Canna edulis Ker starch
LI Hu;TANG Ya-fang;WANG Cheng;SUN Xiang-jun;WANG Zheng-wu;Department of Food Science and Engineering;College of Agriculture and Biology;Shanghai Jiao Tong University;

..............page:158-162+167

Adaptation of a Saccharomyces Cerevisiae strain to lignocellulosic inhibitors by domestication
LI Xiao-juan;HUANG Rui;ZHANG Chao;LUO Bin;GONG Da-chun;Research Institute for New Energy;Alan G.Macdiarmid Institute of Renewable Energy;China Three Gorges University;

..............page:163-167

Research on preparation process of Eucheum dietary fibre solid beverage
QI Bo;YANG Shao-ling;LI Lai-hao;YANG Xian-qing;WU Yan-yan;HUANG Hui;HAO Shu-xian;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National Research and Development Center for Aquatic Product Processing;

..............page:168-171

Effect of ultrasound assisting ClO₂ on the sterilization of watermelon juice
ZHANG Zhong-yang;ZHANG Xiang-chao+;YU Long-quan;XIAO Ruo-nan;GE Fang;CHENG Qing-long;JIAO Lian;FAN Xiang;SONG Xiao-cong;School of Chemical Engineering Shijiazhuang University;

..............page:172-177

Analysis of hydrolysates from sweet potato starch by β-Amylase
LIANG Xin-hong;LI Ying;SUN Jun-liang;MA Han-jun;School of Food Science;Henan Institute of Science and Technology;Chemistry and Chemical Engineering;Henan Institute of Science and Technology;

..............page:178-181

Effect of different food additives on Anti-staling of cornmeal dumpling skin
JIANG Nan;XIU Lin;LIU Jing-sheng;ZHAO Bao-li;Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory of the Wheat-corn Deep Processing;Jilin Province Agriculture Comprehensive Development Evaluation Center;

..............page:182-185

Mulberry juice-buffalo milk stirred yoghurt formula optimization based on fuzzy mathematics sensory evaluation and orthogonal experiment
ZHENG Bo-qiang;LIU Guo-ming;LI Chang-bao;LI Li;REN Er-fang;LI Jie-min;SUN Jian;Shibu of Guangxi Dairy Co.;LTD;Institute of Agro-food Science & Technology;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;

..............page:186-188+193

The application of the optimized enzymatic hydrolysis processes by Response surface methodology in the Sweet Potato of Explosion Puffing
LUO Cang-xue;SUN Fang;College of Life Science and Engineering;Shaanxi University of Science and Technology;

..............page:189-193

Optimization acid-heating method for extracting chitosan from waste Aspergillus niger by using response surface methodology
WEI Zi-hao;CHEN Ji-hong;ZHANG Zhen;HU Wei;ZHANG Yang;LIU Jing;LI Wen-jian;College of Food Science and Engineering;Gansu Agricultural University;Institute of Modern Physics;Chinese Academy of Sciences;Key Laboratory of Microbial Resources Exploition and Application;Gansu Province;

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

Optimization of ultrasound-assisted extraction of total lignans from Zanthoxylum armature DC.by response surface methodology
ZHANG Bing-yun;SUN Li;HUANG Yan;GUO Tao;WANG Ya;School of Life Science and Engineering;Lanzhou University of Technology;

..............page:198-201+206

Study on microencapsulation of Opuntia dillenii Haw.polysaccharides
YUAN Qing-xia;ZHU Miao;LI Heng;LI Li-mei;ZENG Fu-hua;School of Life Science and Technology;Zhanjiang Normal University;School of Biological Science and Technology;Hunan Agricultural University;University Engineering & Technology Development Center ofFringe Tropical Characteristic Plant in Guangdong;

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

Development of a healthy compound beverage made by green wheat kernel and kiwifruit
SUN Yue-e;WANG Wei-dong;LU Yan-yan;ZHU Lian-tao;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Laboratory of Food Resource Development and Quality SafeXuzhou Institute of Technology;

..............page:207-211+216

Research of the formulation and optimization of liquid smoked sausage
HU Wu;WANG Wei-min;College of Food Science and Technology;Guangdong Ocean University;

..............page:212-216

Effect of different fermentation conditions on texture and rheological properties of fermented bean curd
ZHOU Xue-qi;YI Jie-rong;College of Food Science and Technology;Shanghai Ocean University;

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

Optimization of extraction technology for total flavonoids from Gualou Xiebai decoction by response surface methodolgy
JIN Dong-ri;HONG Bo;LI Zong-liang;ZHANG Hao-hao;Jilin Agricultural University;College of Resources and Environment;

..............page:221-226+231

Optimization of the extraction condition for grape seeds procyanidins in aqueous two-phase systems by response surface analysis
ZHANG Xi-feng;FENG Lei-lei;ZHAO Yu-li;LIU Bo;ZHANG Li-juan;ZHANG Fen-qin;The College of Agriculture and Biotechnology;Hexi University;

..............page:227-231

Optimization of microware-assisted enzyme extraction for polysaccharide from rice hull by response surface methodology
GUAN Hai-ning;QIAO Xiu-li;DIAO Xiao-qin;CHI Cai-xia;College of Food and Pharmaceutical Engineering;Suihua College;

..............page:232-235

Carotenoids production by the solid-state fermentation of yam peel using mixed strains
YANG Ting-ting;JIANG Hai-wei;HE Yu-shan;DENG Ze-yuan;LIU Rong;LI Jing;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:236-239+267

Study on the optimal extraction conditions of anthocyanin from the fruit of Solanum nigrum L.
TENG Fei;ZHAO Fu-jie;ZHENG Hong-liang;WANG Ping;College of Forestry;Northeast Forestry University;

..............page:240-245+267

Optimization of acidification process conditions for preparing ellagic acid from pomegranate peel by response surface methodology
WANG Zhen-ju;WANG Guo-ying;SHI Gao-feng;CHEN Fu-wen;YAO Rui-xing;School of Petrochemical Engineering;Lanzhou University of Technology;

..............page:246-249+254

Production technology on the sedimentation rate of Agriophyllum squaarrosum and Sozamnmuiiatnm composite yogurt by Response Surface Methodology
WANG Xiao-qin;ZHANG Ke-xue;ZHANG Zhi-kai;DOU Run-ling;LI Jian-hong;PAN Jing-jing;ZHANG Fen-qin;College of Agriculture and Biotechnology;Hexi University;

..............page:250-254

Study on the extractions and physical and chemical properties of yellow pigments from Wisteria sinensis sweet calyx with different processing
DONG Ai-wen;XIANG Zhong;WANG Guo-qing;Forest Products Chemical Engineering Key Laboratory of Hunan Province;Jishou University;

..............page:255-259

Heavy metal content and edible safety evaluation of vegetables in Bengbu
ZHU Lan-bao;SHENG Di;QI Xiao-ming;LUO Xian-le;Department of Chemistry and Environmental Engineering;Bengbu College;

..............page:260-263+271

Application of random forest algorithm on selecting evaluation index system of the quality of red wine
JIANG Shi-quan;LIU Zhong-xia;JIANG Shi-ping;ZHOU Xing-cai;College of Mathematics and Computer Science;Tongling University;College of Economic and Management;Nanjing University of Aeronautics and Astronautics;National Synchrotron Radiation Laboratory University of Science and Technology of China;

..............page:264-267

Determination of substitution degree of N-Alkyl Chitosan by Acid-Base Conductometric Titration
LUO Ju-xiang;LI You-hua;ZHENG Huan;DONG Mei-hong;School of Resourses and Chemical Engineering;Sanming University;

..............page:268-271

Study on the inspection methods of numb-taste components in Zanthoxylum L.
WANG Hong-wei;LUO Kai;HUANG Xiu-fang;HU Jiang;KAN Jian-quan;College of Food Science;Southwest University;School of Life Science and Engineering;Chongqing Three Gorges University;

..............page:272-275+278

Analysis of Codariocalyx motorius by gas chromatography-mass spectroscopy
ZHAO Li;WANG Gang;LIU Wen;YAO Shun;SONG Hang;Mianyang Normal University;Sichuan University;Zunyi Medical University;

..............page:276-278

Fingerprints study on Pinus koraiensis polyphenols by HPLC
FU Qun;GAO Qi;YU Wen-bin;XU Ming-hui;WANG Zhen-yu;College of Forestry;Northeast Forestry University;College of Food Engineering;Harbin Institute of Technology;

..............page:279-283

Study on purification of recombinant antihypertensive peptides VLPVPR with macroporous adsorption resin
LI Yan;SUN Hai-yan;ZHOU Li-zhen;LIU Dong;Shenzhen Polytecnic;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;

..............page:284-288

Specific PCR detection method of apple juice andpeach juice species
SUN Jian-xia;BAI Wei-bin;CAO Chun-ting;ZHANG Zhen-hua;QIU Rui-xia;WU Xi-yang;OU Shi-yi;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;Department of Food Science and Engineering;Jinan University;

..............page:288-291

HPLC fingerprints of Flos Lonicerae in Sichuan-Chongqing
ZHAO Jun-feng;MA Li-ping;BAI Zhi-chuan;Food and Bioengineering Institute of Science and Technology University;Horticulture Garden Institute of Southwest University;

..............page:292-295+302

Comparative study on quality evaluation method of Zhou’s prescription based on fingerprint technology
TANG Zhong-liang;YIN Lian;ZHANG Xu;College of Pharmacy;Nanjing University of Chinese Medicine;

..............page:296-302

Uncertainties estimation for determination of 17 free amino acidsin corn steep liquor by amino acid analyzer
GE Li-juan;LIU Yong-gang;Meihua Holdings Group Co.Ltd.;National Analytical and Testing Center for Amino Acid Industry;

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

Determination of 16 PAHs in edible oil by SPE and GC-MS /MS
HUANG Hua;WU Ying;ZHAO Ya-song;CUI Fang;Beijing Foods Safety Monitoring Center;Beijing Products Quality Supervision and Inspection Institute;

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

Effect of 1-MCP combined with low doses of CT-2 preservative on long term storage of Red globe grape
LI Zhi-wen;ZHANG Ping;LIU Xiang;REN Zhao-hui;JI Xian;LI Chun-yuan;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;School of Environmental Science and Engineering of Tianjin University;

..............page:312-317

Freshness identification of Ctenopharyngodon Idellus fillets by using young apple polyphenol
CHEN Wei-qi;GUO Yu-rong;ZHANG Juan;DOU Jiao;ZHANG Xiao-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:318-321+325

Effect of deoxidant on the storage properties of Antarctic krill meal
YUAN Yue;XU Zhao-bin;YANG Xian-shi;LI Xue-ying;LIU Fu-jun;PAN De-cong;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Liaoning Province Dalian Ocean Fishery Group of Corp.;

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

The effect of storage temperature and packing material on the quality of dehydrated purple sweet potato during storage
ZHAO Xiao-xiao;WANG Dan;MA Yue;ZHANG Chao;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of agricultural products of fruits and vegetables preservation and processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;P.R.China;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing University of Agriculture;

..............page:326-329

Amino acid composition and nutritional evaluation of 7 brands sweet sauces
HUANG Ming-quan;ZHANG Jing-lin;WANG Lu;SUN Bao-guo;CHEN Hai-tao;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;

..............page:330-334

Study on residue and disappearance of melamine in Penaeus vannamei
HUANG He;YANG Yu-xiu;LIAO Jian-meng;LUO Lin;PENG Shu-feng;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;Department of Experimental Teaching;Guangdong Ocean University;Zhanjiang Institute of Supervision & Test on Quality & Measure;Zhanjiang Guolian Aquatic Products Co.;LTD;

..............page:335-339

Study on anti-fatigue effects of walnut peptides
JIA Jing-lin;PU Yun-feng;LI Hu;TANG Lu-lu;HOU Xu-jie;College of Life Science;Tarim University/The Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang;

..............page:340-342

The effect of the main bacteria isolated from Douchi on biochemical indexes and the intestinal flora in mice
DONG Su-qin;WU Xiao-li;WANG Bao-gui;LI Sheng-jie;WANG Yu-lian;XU Feng;Jiangxi-OAI Joint Research Institute;Nanchang University;Jiangxi University of;TCM International Education College;

..............page:343-347

Research progress on bioactive compounds in grape stalks
LI Shuang-shi;LI Bo;MA Yue;YUAN Han;LI Xiao-yan;College of Bioengineering;Beijing Polytechnic;

..............page:348-351+347

Research progress of curcumin liposomes
NIU Jing;ZOU Li-qiang;LIU Wei;LIU Zhen;LIU Wei-lin;ZHOU Wei;CAO Yan-lin;PENG Sheng-feng;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:352-356+347

Research progress on pollution of heavy metals mercury and its detection technology in food
ZHAO Jing;SUN Hai-juan;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Dept.of Environmental Toxicology;University of California-Davis;College of Food Science;Shenyang Agricultural University;Liaoning Province Society of Food Quality and Safety;

..............page:357-363+367

Review on drug resistance and virulence characterization of foodborne Escherichia coli
JI Hua;ZHANG Mei;Lu Shi-ling;YANG Yan-bin;ZHU Hong-quan;TANG Xue-jiao;ZHU Yan-xia;WANG-Yang;College of Food Science;Shihezi University;

..............page:364-367

Production,function,application and market status of novel food-L-arabinose
SU Hui-bo;LIN Hai-long;COFCO Nutrition and Health Research Institute;National Energy Biological Liquid Fuel R&D Center;

..............page:368-372

Research progress and prospect of bile salt hydrolases from Lactobacillus plantarum
DONG Zi-xing;ZHANG Juan;LEE Byong-hoon;DU Guo-cheng;CHEN Jian;LI Hua-zhong;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;

..............page:373-377

Inhibition of spoilage and pathogenic bacteria by sodium lactate in the meat and meat products
YAO Yuan;DONG Qing-li;School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology;

..............page:378-383

Development and utilization of plant health care oil
ZHAI Yuan-chun;ZHANF Run-guang;ZHANG Liang;FENG Bin-kui;WANG Xiao-ji;ZHANG You-lin;Shaanxi Normal University;Shaanxi DaTong Ecological Industry Development Limited Company;Forestry Technology Promotion Center of Xi’an;

..............page:384-387+391

Research progress on symbiotic between yeasts and Lactic Acid Bacteria in fermented dairy products
HAN Xue;LEI Peng;QIAO Fei;WU Xian-fan;HAO Jia-kang;LIU Lei;HU Tong;LIU Cai-yun;School of Food Science and Engineering of Institute of Technology;

..............page:388-391

The comparison of Chinese and international standards of wheat product
LIU Hai-nan;YAO Wei-rong;School of Food Science & Technology;Jiangnan University;

..............page:392-396

Progress in detoxification techniques of apricot kernel
FAN Xue-hui;ZHANG Qing-an;LIU Mei;TIAN Cheng-rui;School of Life Science;Shaanxi Normal University;College of Sports;Shaanxi Normal University;School of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:396-399