Science and Technology of Food Industry 2014 Issue 8 shi pin an quan zai xing dong

Quality grade discrimination of light aroma type liquor based on mass spectrometry and support vector machine
CHENG Ping-yan;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;

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

Simultaneous determination of melamine and benzoquanamine in aqueous food simulants of food contact materials by high performance liquid chromatography
HAO Cheng-ting;ZHOU Zhi-rong;XU Yan;WANG Hong-song;CHEN Zhi-dong;YAO Hao;HUANG Chen-yang;School of Petrochemical Engineering;Changzhou University;Changzhou Entry-Exit Inspection and Quarantine Bureau;Changzhou Safety Testing Center for Entry-Exit Industrial and Consumable Products;

..............page:54-57

Fingerprint analysis of peanut oil based on gas chromatography
LUO Shan;ZHANG Pei;XU Yue-min;LIU Ye-wei;DI Duo-long;Institute of Nutrition and Food Hygiene;of Public Health;Lanzhou University;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;

..............page:58-60+65

Rapid determination of six fluoroquinolones in aquatic product by direct competitive enzyme-linked immunosorbent assay
WANG Qiang;WANG Xu-feng;YANG Jin-lan;CHEN Pei-ji;YANG Hong-liang;LI Zhi-guang;LI Liu-dong;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Minisitry of Agriculture;Laboratory of Quality and Safety Risky Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;

..............page:61-65

Simultaneous determination halogen-containing plasticizers such as chlorinated paraffin by GC-MS
PI Xiao-di;LI Ye-qing;ZENG Shi-qiao;CHENG Lian;YIN Zhao-ping;XU Yu-cheng;Heyuan Supervision Testing Institute of Quality and Metrology;

..............page:66-68+78

Study on establishment of HPCE method on the possible rancid constituents of yellow rice wine
CHEN Nai-dong;HU Ping;LUO Zhi-qiang;MA Li;LI Wang-yuan;College of Biotechnology and Pharmaceutical Engineering;West Anhui University;West Anhui Biotechnology Research Center of Natural Medicine;West Anhui University;Anhui Biotechnology Research Center of Plant Cell Engineering;

..............page:69-73+78

Determination of different configuration of vitamin E in Euryale Semen by HPLC
WANG Hong;WU Qi-nan;WU Cheng-ying;HE Xiao-xiao;WU Da-Wei;GU Wei;YUE Wei;College of Pharmacy;Nanjing University of Chinese Medicine;

..............page:74-78

Antibacterial activity of tilapia protein hydrolysates chelated with metal ions
WANG Zi-huai;HU Xiao;LI Lai-hao;YANG Xian-qing;HAO Shu-xian;WU Yan-yan;CHEN Sheng-jun;CENG Jian-wei;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science and Technology;Shanghai Ocean University;South China Sea Institute of Oceanology;Chinese Academy of Sciences;

..............page:79-82+87

Purification of oat phenols,distribution of phenolic compounds and antioxidant activity of different fractions separated from germinated oat
FU Xiao-yan;SUI Yong;XIE Bi-jun;SUN Zhi-da;College of Food & Biology Science and Technology;Chutian College;Huazhong Agricultural University;College of Food Science and Technology Huazhong Agricultural University;

..............page:83-87

Establishment of growth predictive model of Vibrio parahaemolyticus in bread shrimp
HE Qun;HUANG He;LIU Ya;JIANG Zhi-hong;LI Jian-rong;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;Food Safety Key laboratory of Liaoning Province;Bohai University;

..............page:88-91+95

The fungicidal study on high hydrostatic pressure-assisted thermal processing on the total bacterial count of compound seasoning
WU Yue-jiao;ZHOU Yi-qing;SHEN Qun;College of Food Science & Nutritional Engineering;

..............page:92-95

Effect of different starch on quality of cake baked with microwave
SUN Jing-di;LV Ping;MENG Man;ZHANG Yan-jie;XU Xue-ming;School of Food Science and Technology;Jiangnan University;Juxiangyuan Food Co.;Ltd.;

..............page:96-100+104

Study on the change of B(a)P content in camellia oil during the heating process
WU Xue-hui;LI Ye-qing;Food College;South China Agricultural University;

..............page:101-104

Effect of microwave heat on the oxidation of whey protein
XIAO Ying;FANG Yu-ting;HU Ye-qing;XIE Fan;ZHOU Xiao-li;ZHOU Yi-ming;XU Di;School of Perfume and Aroma Technology;Shanghai Institute of Technology;

..............page:105-108+113

Antioxidant capacity of phenolic extracts from Sphallerocarpus gracilis stem leaves
MA Ting-ting;TIAN Cheng-rui;MA Jin-jin;ZHANG Juan;ZHANG Ying-na;ZHAO Pei;SONG Xi-zi;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:109-113

Study on the molecular structure of polysaccharide produced by PS04 strain
JIAN Hua-li;TIAN Wen-xiang;YANG You-hui;LIAO Mei-de;College of Food Science;South China Agricultural University;Guangdong Yifang Pharmaceutical Co.;Ltd.;College of Natural Resources and Environment;South China Agricultural University;

..............page:114-117+121

Application on food preservation of Ampelopsis grossedentata leaves
LIU Sheng-gui;ZHANG Jing;WANG Pin-yi;FU Ming;The Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of HUnan Province;Department of Life Sciences;Huaihua University;

..............page:118-121

Analysis of the changing pattern of volatile aldehydes from an industrial scale malting process
DONG Liang;LI Feng;FU Yue;XU Kai;SU Hong-xu;ZHAO Chang-xin;SHI Zhong-ping;Jiangnan University;School of Biotechnology;Dalian Polytechnic University;School of Biotechnology;Fushun Teachers College;Shenyang Chemical Industry School;Department of Applied Chemistry;COFCO Malt Co;Ltd;Researching Center;

..............page:122-125+130

Adsorption characteristics of gallic acid on fresh calcium phosphate
TIAN Yu-hong;XU Xiang-li;LI Li-jun;ZHOU Qi;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;

..............page:126-130

Study on component analysis and in vitro functional effects of aroma components of Kuding tea
WANG Rui;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:131-134

Effect of extrusion on the antioxidant ability of brown rice in vitro
YANG Ling-xiao;CHENG Li-lin;ZHANG Hui;HUA Dan;GU Zhong-hua;Qi Xi-guang;WANG Li;QIAN Hai-feng;China State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:135-138+141

Effect of Cordyceps militaris polysaccharide on ultrastructure of tumor transplanted with hepatoma cells
GUO Li-xin;FENG Zhe;QI Yan;WEI Bo-yang;WANG Shi-long;ZHAO Min;Department of Microbiology;College of Life Science;Northeast Forestry University;Department of Biochemistry;Heilongjiang University of Chinese Medicine;College of life Science and Technology;Southwest University of Science and Technology;

..............page:139-141

In vitro evaluation of antihypertensive activity on ACE inhibitory peptides derived from Amaranth
ZHOU Jia-hua;LIU Chun-ying;ZHAO Yi;HE Ji-guo;CHEN Fei-ping;Institute of Agricultural Integrated Development;Beijing Academy of Agricultural and Forestry Science;College of Food Science and Nutitional Engineering;China Agricultural University;Chinese Academy of Agricultural Engineering;

..............page:142-144+156

Study on relationship between muscle fiber histological characteristics and glycolytic potential of Bamei sheep
LIN Zai-qiong;SU Lin;LI Hui;MA Xiao-bing;XIN Xue;JI Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:145-148+160

Study on modelling of forming kinetic of Vannamei shrimp mince gel
LI Xiao-long;YUAN Li-li;LIU Shu-cheng;XIE Wan-cui;JI Hong-wu;MAO Wei-jie;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;

..............page:149-152+165

Study on preparation and antioxidant activity of peptides derived from ovalbumin
SONG Hong-xin;QIN Jing;XUE Hai-yan;HE Bao-yuan;College of Life Science and Engineering;Shaanxi University of Science and Technology;College of Resource and Environment;Shaanxi University of Science and Technology;

..............page:153-156

Effect of corn flour on fermentation of apple fresh pomace and analysis of fermentation
LI Shuai;GUO Yu-rong;ZHENG Wen-long;ZHANG Juan;JIANG Lian;ZHANG Xiao-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:157-160

Effect of single and mixed moulds fermentation methods on fibrinolytic activity
ZHOU Yuan-yuan;SUN Chu;LI Yong-ping;LIU Xiao-ling;LI Qiu;WU Fei;Institute of Food;Northeast Agricultural University;Institute of economic management;Northeast Agricultural University;Heilongjiang Grain Vocational College;Institute of Quality supervision and Inspection;Heilongjiang province;

..............page:161-165

Safe assessment of two Enterococcus faecalis
WANG Xue-qin;LIN Hai-jun;JU Shi-ying;HUO Gui-cheng;Northeast Agriculture University;Key Laboratory of Dairy Science;Ministry of Education;

..............page:166-169+175

Study on technological conditions for improving enzymatic hydrolysis rate of taro starch in taro slurry by enzymatic hydrolysis method
JIANG Shao-tong;ZHENG Juan;YIN Jia-yi;Institute of Food Science and Engineering;Key Laboratory for Agriculture Processing Product of Anhui Province;School of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:170-175

Effect of transglutaminase cross-linking on the functional properties of kurut casein from yak milk
SHI Ying;YANG Min;LIANG Qi;WEN Peng-cheng;ZHANG Wei-bing;ZHANG Yan;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Lab of Gansu;College of Science;Gansu Agricultural University;

..............page:176-179

Study on condition of polymerization of 11S globulin by TGase
LIU Ying;XU Jin-li;NAO A-min;ZHENG Zhi-chao;DOU Bo-xin;College of Food Engineering;Harbin University of Commerce;

..............page:180-183+187

Correlation between yeast isolated from Luzhiu-flavour liquor brewing environment and the generating of acetic acid and ethyl acetate in fermentation
WANG Tao;LI Jin-meng;YOU Ling;YUAN Hao;FENG Xue-yu;CAO Zi-jian;College of Life Science & Food Engineering;Yibin University;Key Laboratory of Fermentation Resources and Application at Universities of Sichuan Province;Chengdu Normal University;

..............page:184-187

Isolation and identification of an ethyl acetate producing yeast strain C-42
LI Zhi-hui;REN Bei-lei;ZHU Jian-hui;DU Ping-ping;ZHANG Ying-ying;HE Jun-ping;ZHANG Wei;WANG Jie;TAN Jian-xin;College of Food Science;Agricultural University of Hebei;Engineering Research Center of Hebei Province for Agricultural Products Processing;CAS Key Laboratory of Genome Sciences and Information;Beijing Institute of Genomics;Chinese Academy of Sciences;

..............page:188-191

Comparison of aroma compounds extracted from spirits brewed of cane juice,syrup or molasses
XUE Jia-ling;SU Wei-ming;HU Xue-qiong;LI Yan-qun;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;

..............page:192-196+201

Screening of species diversity of farmland soil Actinomyces in pingquan,Hebei province
ZHANG Dong;ZHANG Xiao-yu;TANG Hui;ZHANG Xiu-min;ZHANG Li-ping;College of Life Science;Hebei University;Key Lab of Microbial Diversity Research and Application of Hebei Province;

..............page:197-201

Increase of phytase activity in brown rice treated by heat shock and germinated in citric acid medium
LI Xin;CHEN Wei;HE Min;Guangdong Vocational College of Science and Trade;Guangdong Institute of Cereal Science;

..............page:202-205+209

Study on preparation and the antioxidant effect of antioxidant peptide from scallop protein
LIU Yuan;WANG Jian;MU Jian-lou;SUN Jian-feng;WEI Wei;WANG Jie;College of Food Science and Technology;Agriculture University of Hebei;Department of Food Science;Hebei North University;

..............page:206-209

Study on optimization of the rice crust solid-state fermentation for xylanase from Aspergillus niger by response surface method
ZHENG Hong;Biology and Chemistry Engineering Department;Fuqing Branch of Fujian Normal University;

..............page:210-213+222

Optimization of poria liquid fermentation condition
TANG Ye-gang;HU Ai-wen;Wuhan Bioengineering Institute;

..............page:214-217+227

Study on extraction of tannin of Patrinia villosa Juss
FAN Xiao-man;JIN Wen-jing;LONG Wei-yun;YE Lu;ZHU Jia-jin;Department of Food Science & Nutrition;Zhejiang University;Fuli Institute of Food Science;Zhejiang University;Hangzhou Campus of Zhejiang Ocean University;

..............page:218-222

Study on optimization of technology for extraction of avocado oil with pineapple juice
XU Liang;YE Li-jun;HUANG Xue-song;Department of Food Science and Engineering;College of Science and Engineering;Jinan University;

..............page:223-227

Optimization of ultrasonic assisted extraction technology for total polyphenols in leaves of Eucommia ulmoides Olive using response surface methodology
ZHANG Lin-jie;PENG Sheng;ZHANG Chang-wei;WANG Zhi-hong;ZHOU Yun-lei;PENG Mi-jun;ZHANG Shui-han;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Hunan Engineering Laboratory for Eucommia ulmoides Oliv.;Jishou University;Key Laboratory of Research and Development of New Drug of Chinese Traditional Medicine;Hunan Academy of Chinese Medicine;

..............page:228-232+236

Study on the saponification technique of astaxanthin esters from Antarctic krill shells
JIANG Qi-xing;SONG Su-mei;XIA Wen-shui;LIU Fu-jun;XU Yan-shun;LIU Dong-mei;WANG Hai-ou;School of Food Science and Technology;Jiangnan University;Liaoning Province Dalian Ocean Fishery Group;

..............page:233-236

Study on purification of total saponins from Acanthopanx obouatus Hoo
ZHANG Li-hua;SONG Xiao;ZHAO Peng;ZHANG Shan-wen;TANG Zhi-shu;School of Pharmacy;Shaanxi University of Chinese Medicine;

..............page:237-239+244

Effect of cooking conditions on quality of stewed chicken
BI Shan-shan;ZHAO Gai-ming;LIU Yan-xia;LI Miao-yun;HUANG Xian-qing;SUN Ling-xia;Henan Key Lab of Meat Quality and Safety Control;College of Food Science and Technology;Henan Agricultural University;

..............page:240-244

Optimization of ultrasonic extraction of total flavonoids from Sarcopyramis nepalensis Wall using response surface methodology
ZOU Jin-mei;LUO Kai-mei;FANG Qing-ling;YE Yu-hua;YU Xiang-mei;ZHANG Guo-guang;School of Biological Science and Technology;Minnan Normal University;

..............page:245-248+254

Study on effect of heat treatment and the dosage of sucrose on the Tonka-bean milk extent of browning
CHEN Hong-li;LI Xin-hua;LIU Ting-ting;XIE Fu-di;College of Food Science;Shenyang Agricultural University;College of Agriculal;Shenyang Agricultural University;

..............page:249-254

Optimization of ultrasonic-assisted extraction of red pigment from jujube peel by response surface methodology
MA Qi-hu;SHAO Pei-lan;ZHANG Hai-hong;ZHOU Shi-ping;School of Agriculture Ningxia University;

..............page:255-259+263

Research and development of the Auricularia polytricha flavor noodles
QING Yuan;Department of Light Chemical Engineering;Xichang College;

..............page:260-261+263

Optimization of rice bran oil low-temperature leaching conditions
LI Yue;ZOU Xiao-yu;ZHOU Xue-song;ZHANG Zhi;YU Dian-yu;College of Food Science and Technology;Northeast Agricultural University;Heilongjiang Beidahuang Rice Industry Group Co.;Ltd.;

..............page:264-266+271

Optimization of technology of the carrot-apple-whey fermented beverage using response surface methodology
LI Liang;WANG Shuai;CHENG Jian-jun;FENG Xian-min;YANG Wen-xin;Food College;Northeast Agricultural University;

..............page:267-271

Study on sterilization effect of pulsed light on bacteria in pancake
TANG Ming-li;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;

..............page:272-275+282

Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai’s cones and the antioxidant activity of the coordination compound
WANG Ping;ZHENG Hong-liang;TENG Fei;ZHENG Ying;WANG Zhen-yu;College of Forestry;Northeast Forestry University;College of Food Science and Engineering;Harbin Institute of Technology;

..............page:276-282

Study on the synthesis of L-citrulline chelated zinc by microwave in solid state
LIU Ling;FENG Zhen;YAN Nan;MOU Jie;LIU Yi;ZHENG You-guang;AN Lin;ZHANG Rong-li;The school of Pharamcy;Xuzhou Medical College;The School of Basic Education Sciences;Xuzhou Medical College;

..............page:283-285+289

Spray drying of indigo fruit anthocyanins powder prepared by the process
HUANG Yan-nian;LIU Chan;FENG Bo;WANG Chao-zhi;LIN Yi;MA Feng-ming;School of Forestry;Northeast Forestry University;

..............page:286-289

Study on yak meat tenderizer processing conditions by different salts
YANG Min;LIU Yang;YANG Fu-min;YANG Ji-tao;ZHANG Yuan;Lanzhou Institute of Animal Science;CAAS Key Laboratory for Yak Genetics;Breeding & Reproduction Engineering of Gansu Province;College of Science;Gansu Agricultural University;College of Food Science and Engineering;Gansu Agricultural University;

..............page:290-294+298

Research of extraction,purification and anti-inflammatory effect of total flavonoids from Acanthopanax Trifoliatus(Linn.) Merr. leaves
YANG Hui-wen;ZHANG Xu-hong;LIANG Jia-jun;PAN Yu-fang;Guangdong Pharmaceutical University;College of Pharmacy;

..............page:295-298

Water extracts from Grifola frondosa and antimicrobial function
CHAI Rui-juan;SUN Chen;College of Biochimcal Engineering of Anhui Polytechnic;

..............page:299-301+305

Study on Chu-ju bee pollen spray drying technology
DONG Yi-ning;SUN Yan-hui;ZHENG Xun-shan;School of Biotechnology and Food Engineering;Chuzhou University;

..............page:302-305

Optimizing ultrasonic extraction of plysaccharides from Chuanminshen violaceum based on orthogonal experiments design
DONG Hong-min;LI Su-qing;NIU Xiao-yong;SHEN Li-wen;LI Lu;QIN Wen;College of Food Science;Sichuan Agricultural University;Langzhong Supply and Marketing Cooperative;

..............page:306-309+322

Study on the thermal stability of chitosan/gelatin composite films for food preservation
LIU Li-li;LI Si-dong;TANG Bing;YANG Xi-hong;LI Pu-wang;YANG Zi-ming;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;College of Food Science and Technology;Huazhong Agricultural University;

..............page:310-312+327

Study on physicochemical properties of pomelo peel pectin
TIAN Bao-ming;PENG Lin;WU Jin-song;LI Jun;LIU Xiong;WANG Qian-qian;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;

..............page:313-317+363

Research of qualities of ‘Red Sun’ kiwifruit during postharvest period
HE Jing-liu;LIU Ji;QIN Wen;DONG Hong-min;XU Xiao-li;WANG Chun-xia;College of Food Science;Sichuan Agricultural University;

..............page:318-322

Changes in lipids of surface,middle and inner layer from Sichuan sausage during processing and storage
LV Shu;YANG Yong;CAO Chun-ting;GONG Yang;GUO Yan-jing;ZHANG Ping;LIU Chao-nan;YANG Sha;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;

..............page:323-327

Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage
XIANG Feng-juan;SONG Lin-lin;BAI Teng-hui;LIU Meng;ZHAO Liang;Department of Food Science and Technology;Henan Institute of Science and Technology;College of Xinke;Henan Institute of Science and Technology;

..............page:328-330+343

Study on the changes of texture properties and color of maca tubers during storage
TU Xing-hao;ZHENG Hua;ZHANG Hong;ZHANG Wen-wen;SONG Guo-bin;Research Center of Engineering and Technology on Forest Resources with Characteristics;State Forestry Administration;Research Institute of Resources Insects;Chinese Academy of Forestry;

..............page:331-335

Effect of natamycin on surface microorganism’s growth and physiological properties of fresh-cut lettuces
SONG Xiao-xue;HU Wen-zhong;BI Yang;JIANG Ai-li;DENG Shu-ling;JIANG Yan-rong;College of Food Engineering;Gansu Agricultural University;College of Life Science;Dalian Nationalities University;

..............page:336-339+348

The structural character of collagen peptides from Andrias davidianus skin and its hepatoprotective effect against alcohol-induced liver injury in mice
LI Lin-ge;QU Min;College of Life Science;North-East Forest University;Key and Open Laboratory of Aquatic Products Processing and Utilization of Liaoning Province;Dalian Ocean University;

..............page:340-343

Nutritious value analysis of Landes goose blood produced by force-feeding
LIU Qing-su;WU Zhong-wei;TAN Kai-yan;DING Chu-feng;LIU Bing-ling;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi University;Guangxi Jiajia Food Co.;Ltd.;Guangxi Zhuang Autonomous Region Testing Institute of Product Quality Supervision;

..............page:344-348

Toxicological evaluation of glycosaminoglycan from Crassostrea Rivularis
HU Xue-qiong;WU Hong-mian;FAN Xiu-ping;JIANG Yang;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;Guangdong Ocean University;

..............page:349-351

Study on acute toxicity of boiled Antarctic Krill and shrimp powder
ZHAO Shou-huan;YANG Jing-ya;WANG Zhi-he;SONG Shu-jie;SUN Li-chun;Food Science and Technology College of Shanghai Ocean University;

..............page:352-354+358

Study on immune regulation of Schisandra Chinensis residue fermented by Cordyceps Militaris
LUO Jie;HUANG Chao-xiang;HE Xiao-yu;MOU Chao;RONG Qian;LI Ying-lun;Department of Pharmacy;College of Veterinary Medicine;Sichuan Agricultural University;

..............page:355-358

Research progress in peptide-mineral ion complexes
WANG Zi-huai;HU Xiao;LI Lai-hao;YANG Xian-qing;HAO Shu-xian;WU Yan-yan;CHEN Sheng-jun;CEN Jian-wei;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science and Technology;Shanghai Ocean University;South China Sea Institute of Oceanology;Chinese Academy of Sciences;

..............page:359-362

Research progress in the intestinal flora and anti-obesity effect of oat β-glucan
SHEN Rui-ling;ZHU Ying-ying;LI Lin;DONG Ji-lin;School of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:364-366+373

Research progress in advance of perfluorochemicals in food
YANG Li-li;JIN Fen;LI Min-jie;NIU Yun-jing;WANG Jing;SHAO Hua;JIN Mao-jun;Key Laboratory of Agro-product Quality and Safety;Institute of Quality Standard and Testing Technology for Agro-Products;Chinese Academy of Agricultural Sciences;Environmental Protection Monitoring Station;

..............page:367-368+371-372

Research progress in natural tyrosinase inhibitors:types and structure-activity relationships
ZHENG Zong-ping;LAN Shan;QIN Chuan;YUAN Kun;CHEN Jie;State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;

..............page:374-378+382

Study on the preparation and application status of carboxymethyl cellulose
LI Jian;LIU Ya-nan;LIU Ning;LIU Tao;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;

..............page:379-382

Research progress in extraction technology of α-Linolenic acid from Prickly ash seed oil
LIU Xiao-xia;CAI Ning-chen;SU Ping;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:383-386

Research and application progress of red yeast rice for lowering the blood chelosterol level
WANG Ling;WU Jun-lin;WU Qing-ping;Guangdong Huankai Microbial Sci&Tech Co.;Ltd.;Guangdong Institute of Microbiology;

..............page:387-389+393

Reasearch progress in the deamidation of wheat Gluten
LI Xiao-yan;LI Gao-yang;REN Guo-pu;Central South University of Forestry and Technology College of food science and Engineering;Hunan Provincial Research Institute of Agricultural Product Processing;

..............page:390-393

Study on Chinese dietary therapy on insomnia
HUANG Chuang;LUO Jian-guang;SUN Zhi-yang;HUAN Xi-gao;Food Processing Engineering Technology Research and Development Center of Jiangsu province;Jiangsu Food and Drug Vocational and Technical College;Yongningtang Health Service Center of Qinghe District;

..............page:394-396

Application research advance of cold pressed cake in oil extraction
JIANG Huan-xiao;PU Biao;ZHOU Ting;LUO Song-ming;College of Food Science;Sichuan Agriculture University;

..............page:397-400

wo guo shou ge nai ping an quan qi ye lian meng biao zhun chu lu

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