Science and Technology of Food Industry 2014 Issue 9 qing xi si lu , ba wo da ju , ying jie xing ye fa zhan xin jie duan zhong guo shi pin tian jia ji he pei liao xie hui si jie li shi hui gong zuo bao gao ( zhai yao )

Effect of the composing and monosaccharides ratio changing of oligosaccharides on free radical scavenging activity and Lactobacillus proliferation
WU Cheng-fei;LI Yan;LE Guo-wei;WANG Hai-song;SHI Yong-hui;Research Center of Food Nutrition and Functional Factors;School of Food Science and Technology;Jiangnan University;The State Key Laboratory of Food Science and Technology;Jiangnan University;

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

Effect of CTAB on the structure and properties of chitosan /montmorillonoid composite food preservative films
HE Ming;WANG Zhi-fen;LI Si-dong;Yang Xi-hong;YANG Zi-ming;LI Pu-wang;College of Materials and Chemical Engineering;Hainan University;College of Food Science and Technology;Guangdong Ocean University;Agricultural Products Processing Research Institute;Chinese Academy ofTropical Agricultural Sciences;

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

Study on sorption equilibrium moisture and isosteric heat of sesame
LI Xing-jun;JIANG Ping;CHEN Yi-peng;Academy of The State Administration of Grains;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:57-62+67

Migration of phthalate acid esters of paper-made food packaging into Tenax and milk powder
WANG Nan;HU Chang-ying;CHENG Juan;WU Yu-mei;WANG Zhi-wei;Department of Food Science and Engineering;Jinan University;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;Packaging Engineering Institute of Jinan University;

..............page:63-67

Anti-oxidative and pro-oxidative character study of lutein
SU Qing;LI Qian;CHEN Hao;ZHANG Wen-zhong;LI Ning;JIA Xu-dong;ZHOU Zhi-qin;College of Horticulture and Landscape Architecture;Southwest University;Key Laboratory of Food Risk Assessment;Ministry of Health;West China School of Public Health Sichuan University;

..............page:68-71+77

Study on antioxidant activity of green coffee bean extract
FAN Jin-bo;CAI Xi-tong;FENG Xu-qiao;LI Meng-meng;DUAN Xiao-ming;LIANG Jie-yu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:72-77

Effect of different drying methods on flavones content in pueraria
CHANG Fei;DUAN Xu-chang;WANG Qian-qian;YANG Xue-guo;YANG Jing;WANG Da-fang;WU Yan-ping;College of Food Science and Engineering;Northwest A&F University;Yangling Quality and Technical Inspection and Testing Institute;Shaanxi Binlixiang Agricultural Development Limited Company;

..............page:78-81+86

The influence of different processing technology on the quality of Southern-China-cultured sea cucumber( Apostichopus japonicas)
SU Lai-jin;LIN Sheng-li;XUE Yong;XU Jing;XU Yang-li;Wenzhou Academy of Agricultural Science;College of Food and Engineering;Ocean University of China;

..............page:82-86

Effect of rice flour on edible quality of crusts from deep-fat-fried battered food
ZHANG Ling-wen;JI Hong-fang;YANG Ming-duo;MA Han-jun;ZHANG Fan;School of Food Science;Henan Institute of Science and Technology;Institute of Food Engineering;Harbin University of Commerce;

..............page:87-90+94

Antibacterial activities of Xanthan Oligosaccharides against Xanthomonas campestris
SUN Tao;ZHOU Ke-peng;XIE Jing;XUE Bin;SHAO Ze-huai;College of Food Science and Technology;Shanghai Ocean University;

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

Study on enzymatic conditions of silver carp fish bone soup and flavor analysis
JIANG Shao-tong;CHANG Jia-ju;LIN Lin;CAI Ke-zhou;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:95-99

Effect of roasting treatment on functional properties of protein and oxidative stability of oil in peanut
WANG Jun;WANG Zhong-he;CHEN Rui-ying;CHEN Zhi-hai;Department of Biology;Hanshan Normal University;

..............page:100-104

Study on the purification and antioxidant activity of the antioxidant peptide from green tea
QIN Ping;ZHANG Guo-dong;HUANG Qing-xia;College of Bioengineering;Xihua University;

..............page:105-108

wo guo cheng quan qiu qiao ke li xiao fei zui ju qian li shi chang zhi yi

..............page:108

Study on B[a]P and phenol from mainstream smoke by chitosan dissolved in acid solution
HU Su-lin;ZHOU Shi-lu;GONG Wen-ping;WANG Xiao-ting;LIU Li-li;DING Li-hua;LIU Kun;PAN Ming-yi;Technology Centre;China Tobacco Shandong Industrial Co.;Ltd.;College of Food Science and Engineering;Ocean University of China;

..............page:109-111+117

Effects of Carrageenan on stability of arachin
ZHANG Jun;PENG Wei;QIAO Ya-fei;PEI Jia-wei;ZHANG Bo-lin;School of Food Science and Technology;Hebei Agricultural University;Department of Food Science;Beijing Forestry University;

..............page:112-117

Study on oxidation stability of different kinds of sunflower seeds
HU Ya-ling;ZHAO Yuan-yuan;LI Guang-yue;MA Qian-li;CHEN Gui-lin;College of Life Sciences;Inner Mongolia University;

..............page:118-120+124

Effect of ultrasonic treatment on the physicochemical properties and immunoregulatory activity of polysaccharides from Dendrobium densiflorum
WANG He;HONG Sheng;PAN Li-hua;ZHA Xue-qiang;LUO Jian-ping;Institute of TCM and Functional Foods;School of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:121-124

Influence of different fermentative material on the antioxidant activity of Pu-erh tea
LIU Chun;LIU Jian;GONG Jia-shun;Faculty of Food Science and Technology;Yunnan Agricultural University;

..............page:125-127+131

Effects of transglutaminase on water holding capacity of fish muscle
CHENG Lin-li;LI Lai-hao;MA Hai-xia;Key Lab of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Techonology;Shanghai Ocean University;

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

Cloning of the aminotransferase gene ARO8 and its influence on the production of methionol in Saccharomyces cerevisiae
LIU Li;YIN Sheng;LIANG Jing-ru;WANG Cheng-tao;ZHAO Ji-xing;Beijing Engineering and Technology Research Center of Food Additives;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Shandong Zhonghui Food Co.LTD;

..............page:132-135+139

Isolation and identification of high efficiency cellulose degrading fungus
WANG Xin;SUN Yue;ZHANG Chun-yan;WANG Wen-bo;ZHANG De-juan;ZHANG Pin;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:136-139

Fermentation improvement of L-lysine by response surface analysis and additional nitrogen source
SU Hui-bo;LIN Hai-long;LIANG Heng-yu;LUO Hu;ZHOU Yong;LU Zong-mei;COFCO Nutrition and Health Institute;National Energy Biological Liquid Fuel R&D center;National Energy R&D center for Biorefinery;COFCO Biochemical Co.;Ltd.;

..............page:140-144+149

Effects of transglutaminase on the water-holding capacity and microstructure of minced beef
DONG Jian-guo;LI Mao-hua;PAN Run-shu;PAN Chang-qing;MA Rui-fen;MA Han-jun;School of Food Science;Henan Institute of Science and Technology;Kaifeng Institute of Technology;

..............page:145-149

Research of the glucooligosaccharides as prebiotics produced by Leuconostoc mesemteroide 6055
ZHANG Yin;GAN Su-ling;ZHANG Bo-lin;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Jiangsu Green Yang Modern Ecological Agriculture Development Limited-liability Company;

..............page:150-155

Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology
WANG Yun;HONG Peng-zhi;YANG Ping;LIU Huan-ming;HONG Wei;ZHANG Rui-rui;Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes;College of Food Science and Technology;Guangdong Ocean University;

..............page:156-159

Screening of bacterial strain against Penicillium expansum and isolating of its antibacterial compounds
CHEN Fang;YUN Jian-min;AI Dui-yuan;ZHANG Wen-wei;WEI Long;DING Ye-mei;College of Food Science and Engineering;Gansu Agricultural University;

..............page:160-164

Isolation and identification of osmophilic yeasts from honey
FAN Jie;HAN Ye;ZHOU Zhi-jiang;ZHAO Xin;TAN Xi-qian;School of Chemical Technology and Engineering;Tianjin University;

..............page:165-168+173

Optimization on preparation of hypoglycemic peptides from apricot( Armeniaca sibirica) hydrolyzed by papain
WANG Sheng;CUI Jie;GU Xin;ZHANG Qiao-hui;WANG Jian-zhong;College of Biological Sciences and Biotechnology;Beijing Forestry University;

..............page:169-173

Analysis the changes of components in coix seed vinegar during different fermentation period
LI Xi-yu;WANG Ying;KAN Jian-quan;College of Food Science;Southwest University;Chongqing key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;

..............page:174-177+182

Screening and fermentation characteristics of Bacillus coagulans
LIU Hui-lan;LV Xiang-yun;WANG Yong-hong;ZHANG Si-liang;CHU Ju;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;

..............page:178-182

Optimization of preparation process of nano calcium chloride /PVDF hybrid membrane by response surface methodology
TANG Xu;DONG Hao;XIAO Kai-jun;XIONG Pu;ZHANG Guo-rui;QIU Jiang-sen;LI Tong;College of Light Industry and Food Science;South China University of Technology;Infinitus Company Ltd;

..............page:183-187+195

Study on the removal effect of edible alcohol to duck intestinal cholesterol
QIN Ying-rui;FU Yu;DING Xiao-wen;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Products Processing;

..............page:188-191+195

Processing technology of clarified blueberry beverage
MA Li-Zhi;XIE Guo-fang;WANG Rui;WANG Jin-hua;Food and Pharmaceutical Engineering Institute;Guiyang University;Guiyang Engineering Research Center for Fruit Processing;

..............page:192-195

Primary study on ice temperature keeping during ice temperature vacuum drying
YAO Zhi-yong;WAN Jin-qing;PANG Wen-yan;WANG Guo-qiang;LI Jian-guo;College of Food Science and Technology;Shanghai Ocean University;

..............page:196-198+202

Study on extraction of proanthocyanidins from Larch Bark by flash extraction
LV Xiu-ting;GE Ge;HU Na;ZHANG Qiao-hui;LI Lin;WANG Feng-jun;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;

..............page:199-202

Optimization of extracting technique of flavonoids by ultrasound assisted extraction method from hawthorn
SUN Xie-jun;LI Xiu-xia;LIU Xue-fei;LI Jian-rong;LV Yan-fang;LI Jiao;WANG Zhen;TIAN Xin;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;

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

Flash extraction for ergosterol from Lentinula edodes stipe
SHI De-fang;GAO Hong;CHENG Wei;FAN Xiu-zhi;QIAO Yu;ZHOU Kang;Institute of Agro-Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences / National R&D Center For Edible Fungi Processing / Agricultural Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center;

..............page:208-210+215

Study on the extraction of soybean phosphatidylinositol
WANG Qiang;CAO Dong;SHI Su-jia;HAN Hai-xia;School of Food Science and Technology;Jiangnan University;School of Science;Jiangnan University;

..............page:211-215

Optimization of brewing conditions for vine tea( Ampelopsis grossedentata) by Box-Behnken design-response surface method
WANG Wan-ying;ZHANG Xin-yao;XIAO Wei;GUO Jian-jun;XU Li-jia;XIAO Pei-gen;Institute of Medicinal Plant Development;Chinese Academy of Medical Sciences;Peking Union Medical College;Key Laboratory of Bioactive Substances and Resources Utilization ofChinese Herbal Medicine;Ministry of Education;Qiannan Medical College for Nationalities;

..............page:216-220

Selection and optimization of fermentation by box-behnken design of yeast for haihong wine brewing
YANG Hui;HUANG Li-mei;LUO Jian-hua;College of Life Science & Engineering;Shaanxi University of Science & Technology;Huailai County Aristocratic Manor Wine Co.;Ltd.;

..............page:221-225

shang hai cheng li shi yao jian guan zhong an zu

..............page:225

Optimization of decoloration process of horse fat by response surface methodology
DING Dong;WANG Qiang;GU Zheng-yi;AN Xi-qiang;TAN Wei;College of Pharmaceutical;Shihezi University;Testing Center for Physical and Chemical Analysis;Xinjiang University;Institute of Pharmacology of Xinjiang;

..............page:226-229+234

Study on the hydrogenated method of aromatics in 6# solvent oil
ZHANG Chun-yan;LI Wan-zhen;MA Li-na;FENG Dan;YU Dian-yu;School of Food Science and Technology;Northeast Agricultural University;

..............page:230-234

The extraction of bacteria protein in enzymatic disruption of lactic acid bacteria cells
ZHAO Chun-yan;KANG Su-hua;WU Ri-na;ZHANG Xuan;Shenyang Institute of Technology;College of Food Science;Shenyang Agricultural University;

..............page:235-238

Optimization of extraction process for lipid-soluble components in ginseng and its GC-MS analysis
LIU Ting-ting;LIU Hong-cheng;FAN Hong-xiu;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;

..............page:239-243

Optimized extraction process of soluble dietary fibre from the Eucheuma carrageenan residue by response surface methodology
LIU Zhi;LOU Yong-jiang;School of Marine Sciences;Ningbo University;

..............page:244-248

Optimization of extraction process of water-soluble polysaccharides from seeds meal of ginseng
XIE Hong;CAO Ye;LIU Jing;YIN Mei;Shen Yang Agricultural University;

..............page:249-253

wo guo jiang jia qiang yang niu nai guan li xiao fei zhe ying li xing gou mai

..............page:253

Effect of high oxygen modified atmosphere packaging on quality of fresh-cut carrots
REN Li-fang;LI Jun;GUO Shi-lei;WANG Na;College of Food Science and Technology;Hebei Normal University of Science and Technology;

..............page:254-257

Research of the preparation of milk flavor by double enzymatic method
WANG Meng-hui;CHEN Jing;GUAN Zhi-han;QIAN Wen-tao;WANG Bin;HU Peng-li;LI Hong-liang;MU Zhi-shen;Inner Mongolia Mengniu Dairy Limited Company;

..............page:258-263+268

Study on deposition control of Red Tea Beverage with food-grade Tween-80 microemulsion
WU Fang;TIAN Yi-nong;XIE Xin-an;LI Yan;LI Lu;LI Bin;PENG Yong-hua;LUO Long-xin;College of Food Science;South China Agriculture University;Shenzhen Shenbao Huacheng Tech.Co.;

..............page:264-268

Analysis of aldehydes in rice using solid-phase microextraction with on-fiber derivatization
HAO Jun-guang;YANG Li-zhang;FAN Wei;LU Jian;DONG Jian-jun;YIN Hua;YU Jun-hong;YAN Peng;CHEN Hua-lei;TIAN Yu-hong;State Key Laboratory of Biological Fermentation Engineering of Beer;Technical Center of Tsingtao Brewery Co.Ltd.;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Schoolof Biotechnology;Jiangnan University;

..............page:269-274

Study on identification method of Gynostemma origin by mineral elements
LIU Xiu-hua;WANG Jing;LI Xiao-ting;ZHAO Zhi-lei;WANG Yan-wei;The College of Quality and Technical Supervision;Hebei University;

..............page:275-277+281

Rapid detection of docosapentenoic acid and docosahexaenoic acid in algae oil by ultra performance liquid chromatography
JIN Wen-hui;CHEN Wei-zhu;HONG Zhuan;ZHANG Yi-ping;FANG Hua;XIE Quan-ling;Engineering Research Center of Marine Biological Resource Comprehensive Utilization;SOA;The Third Institute of Oceanography of the State Oceanic Administration;

..............page:278-281

Simultaneous determination of cyclic adenosine monophosphate and apigenin and quercetin in Fructus jujuba by HPCE
GAO Rui-bin;YANG Yan;DONG Shu-qing;NI Jing-man;GUO Mei;ZHAO Liang;Key Laboratory of Chemistry and Quality for Traditional Chinese Medicines of the College of Gansu Province;Department of Pharmacy;Gansu College of Traditional Chinese Medicine;Lanzhou University;Key laboratory of Chemistry of Northwestern Plant Resources and Key laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;The Chinese Academy of Sciences;

..............page:282-285+293

Principal components analysis of volatile aroma components of five kinds of Yibin sprouts
ZHANG Jing;DENG Jing;SHI Jiao-jiao;ZHAO Chang-qing;ZHAO Xing-xiu;WAN Peng;ZHOU Hong-ying;College of Bioengineering;Sichuan University of Science and Engineering;

..............page:286-293

Study of the method validation of testing saccharin sodium salt in mooncake filling
YIN Bei-bei;HU Xiao-hui;GAO Liu;YANG Juan;ZHONG Jia-qing;LI Shuang;Shanghai Industrial Microbiology Institute Tech.Co.Ltd;Ever Maple Flavor & Fragrance Co.Ltd of Hangzhou Wahaha Group;

..............page:294-299

Development of colloidal-gold Immunochromatographic strip for rapid and quantitative detection of olaquindox in pig liver
HUO Ru-lin;ZHU Ai-rong;ZHANG Lin;GAO Feng;ZHOU Guang-hong;College of Animal Science and Technology;Nanjing Agricultural University;Key Laboratory of Animal Origin Food Production and Safety Guarantee;

..............page:299-302

Interference in the determination of potassium and sodium in foods for special medical prescription by flame atomic absorption and elimination
DAI Shu-chun;SONG Jun;ZHOU Hua-sheng;CHENG Heng-song;Wuxi Giant Pharmaceutical Co.;Ltd.;

..............page:303-306+311

Initial research of quantifying coffee taste evaluation
HE Jun-fei;GENG Li-hua;CHEN Qing-sen;HU Zhi-he;XIAO Zuo-wei;Ensoul Tech;Biotechnology and Food Science;Tianjin university of commerce;College of Pharmacy;Hunan University of Chinese Medicine;

..............page:307-311

Effect of different pre-cooling ways on freshness retaining of postharvest okra
XU Jun-qi;TONG bin;WANG Rui;XIE Chun-qin;CAO Miao;Jiangsu Polytechnic College of Agriculture and Forestry;Biological and Engineering;Fujian Agriculture and Forestry University;Garden and Art;

..............page:312-315

Study of pectinase and Ca²⁺pressed by ultra-high pressure on brittleness-keeping of canned nectarine
ZHANG Hui-juan;PAN Jian;HUI Ai-ling;ZHANG Xing;Engineering Research Center of Bio-process in Ministry of Education;Hefei University of Technology;

..............page:316-319+323

Effect of different storage temperature on quality of lotus sprouts
XIAO Meng;WANG Hong-bin;LI Xin-nan;WANG Qing-zhang;YAN Shou-lei;LI Jie;College of Food Science and Technology;Huazhong Agricultural University;

..............page:320-323

Effect of sealed gas environment on the nitrate,nitrite and storage quality of summer spinach
LI Yan;FENG Yu-qin;Lanzhou University of Technology;College of Life Science and Engineering;Agricultural Product Storage and Processing Research Insitute;Gansu Academyof Agricultural Sciences;

..............page:324-328+359

An analysis on consumers’ perception and purchase behavior of fortified food——A survey based on consumers of Nanjing
HAN Ji-qin;SHANG Yong-xing;College of Economics and Management;Nanjing Agricultural University;

..............page:329-332+342

Changes of free amino acids in chicken and its broth during cooking
CHANG Ya-nan;ZHAO Gai-ming;LIU Yan-xia;LI Miao-yun;HUANG Xian-qing;SUN Ling-xia;College of Food Science and Technology;Henna Agriculture university/Henan Key Laboratory of Meat Processing and Quality Safety Control;

..............page:333-337+342

Effect of the non-volatile parts of Zanthoxylum essential oil on intestinal health in rats
LIU Yun;LV Jiao;REN Wen-jin;Chen Hou-rong;LIU Xiong;College of Food Science;Southwest University;

..............page:338-342

Prophylactic activity of resistant starch( RS3) on gastric injury in rats
QIAN Yu;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:343-346+350

Protective effects of total flavonoids of lotus leaf( Nelumbo nuciferea Gaertn.) on alcohol-induced liver injury in mice
LIANG Shu-cai;ZONG Zi-wei;YU Hai-ying;LI Xian-jia;Department of Basic Medicine;Luohe Medical College;

..............page:347-350

Study on the main biochemical components of white tea stored at different years
ZHOU Qiong-qiong;SUN Wei-jiang;YE Yan;CHEN Xiao;College of Horticulture;Fujian Agriculture and Forestry University;Anxi Tea College;Fujian Agriculture and Forestry University;Fujian Yuantai Tea Ltd;Government of Zhaojia Town of Zhuji City;

..............page:351-354+359

Research progress of biological treatment of whey
ZHU Pei;MO Bei-hong;LIU Zhen-min;State Key Laboratory of Dairy Biotechnology;Bright Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;

..............page:355-359

Influence of Lactobacillus bulgaricus on the fermentation process of yogurt and the application prospects
FU Heng;YUAN Shuang;CHEN Jie;ZHAO Ning;LIU Yong-feng;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:360-362+367

Advances in research of α-amylase modification technologies
TIAN Mei-Ling;DU Mu-ying;ZHANG Fu-Sheng;College of Food Sciences;Southwest University;

..............page:363-367

Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product
GUO Mei-juan;CHAI Chun-xiang;LU Xiao-xiang;WANG Tian;FAN Hou-qin;College of Biotechnology and Food Science;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce;Hebei Institute of Food Quality Supervison Inspection and Research;

..............page:368-371+376

Research progress in several types of fish freshness rapid detection methods
XU Cheng;ZHAO Qi-meng;HUANG Wen;BAO Jian-qiang;College of Food Science and Technology of Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

..............page:372-376

Advance study on zein modification and application in foods
YIN Tian-gang;HE Yu-tang;XIE Yu-mei;MA Chun-ying;LIU He;MA Tao;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University.Food Quality Safety and Functional Food Research of Liaoning Provincial Key Laboratory in University;Engineering and Technology Research Center of Food preservation;Processingand Safety Control of Liaoning Province;

..............page:377-380+384

Characteristics of psychrophilic enzymes and their application prospects in food industry
WANG Ji-lian;WEI Yun-lin;LI Ming-yuan;Department of Biologic and Geographic Sciences;Kashgar Normal College;Key Laboratory of Ecology and Biological Resources in Yarkand Oasis;Faculty of Life Science and Technology;Kunming University of Science and Technology;

..............page:381-384

Application of RIFD and cloud computing technology in acquisition and pricing of raw milk
LI Xi-hui;REN Guo-pu;Faculty of Food Science and Engineering;Central South University of Forestry and Technology;Hunan Avadairy Corp.Ltd.;

..............page:385-387+391

Application of chromatography in the detection of hormones veterinary in milk
LIU Chang-jiao;GUO Lan;YUAN Shu;MENG Xian-mei;YU Ping;Jilin Business and Technology College;Key Laboratory of Grain and Oil Processing of Jilin Province;Jilin Business and Technology College Branch of Food Engineering;

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

The application of the irradiation technology in Agaricus bisporus preservation
XU Li-jing;GAO Li-pu;WANG Qing;ZUO Jin-hua;Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;

..............page:392-395

Research advance of antioxidation and corresponding ingredients of Chinese Yellow Wine
TANG Shang-wen;HUO Yin-qiang;WU Jin-ju;FEI Peng;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;College of Food Science and Technology;Huazhong Agricultural University;

..............page:396-400

2014 nian shi pin zhan lan hui yu gao

..............page:402