1002-0306
2015 Issue 10
Determination of content and chemical speciation of heavy metals and As in edible fungi
CHEN Chen;TANG Jing;HU Qiu-hui;ZHAO Li-yan;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;
CHEN Chen;TANG Jing;HU Qiu-hui;ZHAO Li-yan;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:49-53+58
Quantitative determination of ACE inhibitory peptides in casein hydrolyzate by RP-HPLC
ZHAO Yong;HU Zhi-he;SUN Zhen-gang;WU Wen-qi;FENG Yong-qiang;XUE Lu;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Haihe Dairy Co.;Ltd.;
ZHAO Yong;HU Zhi-he;SUN Zhen-gang;WU Wen-qi;FENG Yong-qiang;XUE Lu;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Haihe Dairy Co.;Ltd.;
..............page:54-58
Analysis of monosaccharide compositions of Nostoc Flagelliforme extracellular polysaccharide by pre-column derivation HPLC
WANG Gui-chun;CHEN Xue-feng;LIU Ning;WANG Ning;College of Life Science and Engineering;Shaanxi University of Science and Technology;
WANG Gui-chun;CHEN Xue-feng;LIU Ning;WANG Ning;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:59-61
Analysis of aromatic components in Jinxuan tea of different kinds and seasons
LAI Xing-fei;PAN Shun-shun;LI Yu-nan;PANG Shi;LI Zhen-sheng;SUN Shi-li;Drinkable Plants Institute;Guangdong Academy of Agricultural Sciences;Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization;Guangdong Minghuang Tea Industry Co.;Ltd.;
LAI Xing-fei;PAN Shun-shun;LI Yu-nan;PANG Shi;LI Zhen-sheng;SUN Shi-li;Drinkable Plants Institute;Guangdong Academy of Agricultural Sciences;Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization;Guangdong Minghuang Tea Industry Co.;Ltd.;
..............page:62-68+72
Study on pretreatment methods for the simultaneous determination of three kinds of sugar alcohols in milk by gas chromatography
CAO Yu-lin;SHU Tian-feng;LIU Yan-ling;XUE Xiu-heng;MEI Lin;WANG Zhi-geng;SUN Guo-yan;College of Tea and Food Science and Technology of Anhui Agricultural University;Anhui Agricultural Products Processing Engineering Laboratory;
CAO Yu-lin;SHU Tian-feng;LIU Yan-ling;XUE Xiu-heng;MEI Lin;WANG Zhi-geng;SUN Guo-yan;College of Tea and Food Science and Technology of Anhui Agricultural University;Anhui Agricultural Products Processing Engineering Laboratory;
..............page:69-72
Purification of caffeoylquinic acids from sweet potato leaves and their analysis by high performance liquid chromatography
ZHU Ya-zhu;Zhejiang International Martime College;
ZHU Ya-zhu;Zhejiang International Martime College;
..............page:73-77+82
Establishment of halal hand-grabbed lamb of ningxia characteristic flavor fingerprint
ZHANG Tong-gang;QU Yun-qing;LIU Yu-yang;WANG Xu;LIU Dun-hua;College of Agriculture;Ningxia University;
ZHANG Tong-gang;QU Yun-qing;LIU Yu-yang;WANG Xu;LIU Dun-hua;College of Agriculture;Ningxia University;
..............page:78-82
Study on rapid detection of triazophos residues in flesh of navel orange by SERS
WANG Xiao-bin;ZENG Hai-long;WU Rui-mei;LIU Mu-hua;ZHANG Lu-ling;LI Jun-jie;CHEN Jin-yin;Optics-Electrics Application of Biomaterials Lab;Jiangxi Agricultural University;Entry-Exit Inspection and Quarantine;College of Agronomy;Jiangxi Agricultural University;
WANG Xiao-bin;ZENG Hai-long;WU Rui-mei;LIU Mu-hua;ZHANG Lu-ling;LI Jun-jie;CHEN Jin-yin;Optics-Electrics Application of Biomaterials Lab;Jiangxi Agricultural University;Entry-Exit Inspection and Quarantine;College of Agronomy;Jiangxi Agricultural University;
..............page:83-85+95
Enzyme-linked aptamer assay for detection of kanamycin residues in animal derived food
ZHAO Qiu-ling;SHI Su-qing;ZHANG You-hua;YU Xiao-yan;College of Mining Industry Technology;Liaoning Technical University;College of Chemistry & Materials Science;Northwest University;
ZHAO Qiu-ling;SHI Su-qing;ZHANG You-hua;YU Xiao-yan;College of Mining Industry Technology;Liaoning Technical University;College of Chemistry & Materials Science;Northwest University;
..............page:86-89+100
Study on antioxidant and antibacterial activity of apple leaf polyphenols of seven cultivars
XU Ying;FAN Ming-tao;CHENG Zheng-gen;SUN Hui-ye;ZHANG Zhe;College of Food Science and Engineering;Northwest A & F University;College of Life Science and Engineering;Shaanxi University of Science &Technology;
XU Ying;FAN Ming-tao;CHENG Zheng-gen;SUN Hui-ye;ZHANG Zhe;College of Food Science and Engineering;Northwest A & F University;College of Life Science and Engineering;Shaanxi University of Science &Technology;
..............page:90-94
Study on processing performance evaluation of casein hydrolysate substituting for whey protein
MA Tao;LIN Feng;DONG Zhe;ZHANG Hai-xin;LU Jun;GU Rui-zeng;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
MA Tao;LIN Feng;DONG Zhe;ZHANG Hai-xin;LU Jun;GU Rui-zeng;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:96-100
Study on quality changes of different degrees of cooked beef
MENG Xiang-ren;WANG Heng-peng;YANG Zhang-ping;Yangzhou University;
MENG Xiang-ren;WANG Heng-peng;YANG Zhang-ping;Yangzhou University;
..............page:101-104+109
Antioxidant activities of tilapia(Oreochromis niloticus) protein and component proteins hydrolysates
CHEN Xing-xing;HU Xiao;LI Lai-hao;YANG Xian-qing;WU Yan-yan;LIN Wan-ling;CHEN Sheng-jun;HAO Shu-xian;WEI Ya;Key Laboratory 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 Technology;Shanghai Ocean University;
CHEN Xing-xing;HU Xiao;LI Lai-hao;YANG Xian-qing;WU Yan-yan;LIN Wan-ling;CHEN Sheng-jun;HAO Shu-xian;WEI Ya;Key Laboratory 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 Technology;Shanghai Ocean University;
..............page:105-109
Study on content changes of the bitter and astringent in pickled process of lotus leaves by salt and sugar
LIU Ya-qi;XU Mei;LI Yang;ZHOU Ming-quan;WANG Jin-hua;HU Zhong-li;HE Jian-jun;LI Dong-sheng;WANG Chao;Hubei Collaborative Innovation Center of Industrial Fermentation;Research Center of Food Fermentation Engineering and Technology of Hubei;Hubei University of Technology;Lotus Root Center of Wuhan University;Institute of Processing of Agricultural Produce and Nuclear Agricultural Research;Hubei academy of Agricultural Sciences;
LIU Ya-qi;XU Mei;LI Yang;ZHOU Ming-quan;WANG Jin-hua;HU Zhong-li;HE Jian-jun;LI Dong-sheng;WANG Chao;Hubei Collaborative Innovation Center of Industrial Fermentation;Research Center of Food Fermentation Engineering and Technology of Hubei;Hubei University of Technology;Lotus Root Center of Wuhan University;Institute of Processing of Agricultural Produce and Nuclear Agricultural Research;Hubei academy of Agricultural Sciences;
..............page:110-113
Effect of skin concentration on properties and film-forming ability of gelatin from tilapia skin by hot-water extraction
YAO Feng;CHEN Shu-lin;TANG Lan-lan;HAO Geng-xin;SU Wen-jin;WENG Wu-yin;College of Food and Biological Engineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;
YAO Feng;CHEN Shu-lin;TANG Lan-lan;HAO Geng-xin;SU Wen-jin;WENG Wu-yin;College of Food and Biological Engineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;
..............page:114-118+124
Influence of drying methods on volatile components of Flammulina velutipe
TANG Qiu-shi;CHEN Zhi-yi;LIU Xue-ming;YANG Chun-ying;WANG Si-yuan;LIN Yao-sheng;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;
TANG Qiu-shi;CHEN Zhi-yi;LIU Xue-ming;YANG Chun-ying;WANG Si-yuan;LIN Yao-sheng;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;
..............page:119-124
Effect of freezing rate on some structural parameters of carrot cells
WANG Peng-fei;DI Qian-qian;LIU Bin;ZHOU Xiao-jing;Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce;
WANG Peng-fei;DI Qian-qian;LIU Bin;ZHOU Xiao-jing;Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce;
..............page:125-129
Effect of interface composition on gel strength and water holding capacity of emulsion-filled whey protein gels
CHENG Yu;CHENG Ke;LI Huan;SHI Hai-yue;WANG Dan;School of Food and Biological Engineering;Jiangsu University;
CHENG Yu;CHENG Ke;LI Huan;SHI Hai-yue;WANG Dan;School of Food and Biological Engineering;Jiangsu University;
..............page:130-134+138
Study on structural identification and antioxidant activity of flavonoids from jujube leaves
LI Xi-yue;GAO Zhe;CUI Can;AN Xiao-nan;WANG Rong-fang;CUI Tong;College of Food Science and Technology;Agricultural University of Hebei;
LI Xi-yue;GAO Zhe;CUI Can;AN Xiao-nan;WANG Rong-fang;CUI Tong;College of Food Science and Technology;Agricultural University of Hebei;
..............page:135-138
Study on the temperature-raising characteristics of oil during microwave heating
QI Li-na;LU Qing-qing;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;
QI Li-na;LU Qing-qing;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;
..............page:139-142
Antioxidant activity of polyphenolics and flavonoid extracted from wild apple(Malus sieversii)
CHEN Zhi-na;SHI Jun-ling;WANG Ji-xun;College of Food Science and Engineering;Northwest A & F University;School of Life Sciences;Northwestern Polytechnical University;Institute of Horticulture;Xinjiang Academy of Agricultural Sciences;
CHEN Zhi-na;SHI Jun-ling;WANG Ji-xun;College of Food Science and Engineering;Northwest A & F University;School of Life Sciences;Northwestern Polytechnical University;Institute of Horticulture;Xinjiang Academy of Agricultural Sciences;
..............page:143-147+152
Effect of tomato paste on sensory properties and antioxidant capacity of western brined ham
MA Cheng-yuan;HAN Yan-qing;XU Bao-cai;LI Xing-min;DAI Rui-tong;College of Food Science and Nutritional Engineering;China Agricultural University;State Key Laboratory of Meat Processing & Quality Control;Jiangsu Yurun Meat Industry Co.;Ltd.;
MA Cheng-yuan;HAN Yan-qing;XU Bao-cai;LI Xing-min;DAI Rui-tong;College of Food Science and Nutritional Engineering;China Agricultural University;State Key Laboratory of Meat Processing & Quality Control;Jiangsu Yurun Meat Industry Co.;Ltd.;
..............page:148-152
Enzymatic-assisted extraction process and antioxidant activities of tea polysaccharide from low quality green tea
HE Xiao-mei;ZHANG Ying;XU Xing-yun;SHI Shan;QIAO De-liang;College of Biology and Pharmaceutical Engineering;West Anhui University;Engineering Technology Research Center of Plant Cell Engineering;
HE Xiao-mei;ZHANG Ying;XU Xing-yun;SHI Shan;QIAO De-liang;College of Biology and Pharmaceutical Engineering;West Anhui University;Engineering Technology Research Center of Plant Cell Engineering;
..............page:153-157+162
Screening and optimization of vacuum freeze-drying protective agent formula for an aroma-producing yeast strain C42
REN Bei-lei;LI Zhi-hui;TIAN Hong-tao;DU Ping-ping;ZHANG Ying-ying;MA Wen;SUO Ran;HE Jun-ping;TAN Jian-xin;Agricultural University of Hebei;College of Food Science and Technology;
REN Bei-lei;LI Zhi-hui;TIAN Hong-tao;DU Ping-ping;ZHANG Ying-ying;MA Wen;SUO Ran;HE Jun-ping;TAN Jian-xin;Agricultural University of Hebei;College of Food Science and Technology;
..............page:158-162
Evaluation of three kinds of physic-assisted enzymatic hydrolysis from Pinctada fucata protein
WU Yan-yan;WANG Jing;LI Lai-hao;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
WU Yan-yan;WANG Jing;LI Lai-hao;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
..............page:163-167+172
Study on ultrasonic-enzymatic extraction and antioxidant activities of soluble dietary fiber of pleurotus eryngii
MIAO Jing-zhi;DONG Yu-wei;QIN Jie;College of Food Engineering;Xuzhou Institute of Technology;Key Construction Laboratory of Food Resource Development;Quality and Safety of Jiangsu Province;
MIAO Jing-zhi;DONG Yu-wei;QIN Jie;College of Food Engineering;Xuzhou Institute of Technology;Key Construction Laboratory of Food Resource Development;Quality and Safety of Jiangsu Province;
..............page:168-172
Optimization of producing conditions of the cellulase from Paenibacillus polymyxa HD-1
CHENG Ai-fang;DENG Zheng-dong;CHEN Wen;ZHOU Nian-bo;HUANG Fang-yi;School of Life Science and Technology;Wuhan Institute of Bioengineering;
CHENG Ai-fang;DENG Zheng-dong;CHEN Wen;ZHOU Nian-bo;HUANG Fang-yi;School of Life Science and Technology;Wuhan Institute of Bioengineering;
..............page:173-177
Study on technology of stirred yoghurt based on goat milk with cherry tomato and lily pulp
WANG Min;GE Wu-peng;CAO Zhi-yong;YE Shu-yao;WAN Xue-li;WANG Yu-xin;QIN Li-hu;College of Food Sciences and Engineering;Northwest A&F University;Xi’an Institute of Dairy Science & Technology Research;
WANG Min;GE Wu-peng;CAO Zhi-yong;YE Shu-yao;WAN Xue-li;WANG Yu-xin;QIN Li-hu;College of Food Sciences and Engineering;Northwest A&F University;Xi’an Institute of Dairy Science & Technology Research;
..............page:178-181
Optimization of flavor components fermentation conditions of Bacillus licheniformis from daqu by central composite design
MING Hong-mei;GUO Zhi;ZHOU Jian;CHEN Meng-en;XU De-fu;YAO Xia;College of Bioengineering;Sichuan University of Science & Engineering;Luzhou Laojiao Co.;Ltd.;
MING Hong-mei;GUO Zhi;ZHOU Jian;CHEN Meng-en;XU De-fu;YAO Xia;College of Bioengineering;Sichuan University of Science & Engineering;Luzhou Laojiao Co.;Ltd.;
..............page:182-186
Isolated and identification of yeast strain during raspberry natural fermentation
WU Wei-wei;MOU De-hua;LI Yan;College of Bioscience and Bioengineering;Hebei University of Science and Technology;R&D Center for Fermentation Engineering of Hebei Province;
WU Wei-wei;MOU De-hua;LI Yan;College of Bioscience and Bioengineering;Hebei University of Science and Technology;R&D Center for Fermentation Engineering of Hebei Province;
..............page:187-191
Optimization of transglutaminase improve the emulsion stability of soy protein isolate hydrolysates by response surface methodology
GUAN Tian-qi;LIU Ying;DOU Bo-xin;WANG Qiu;ZHANG Lu;WANG Sheng-wei;Tatyana K.Kaleni;College of Food Engineering;Harbin University of Commerce;College of Liquor and Food Engineering;Guizhou University;School of Biomedicine Russian Far Eastern Federal University;
GUAN Tian-qi;LIU Ying;DOU Bo-xin;WANG Qiu;ZHANG Lu;WANG Sheng-wei;Tatyana K.Kaleni;College of Food Engineering;Harbin University of Commerce;College of Liquor and Food Engineering;Guizhou University;School of Biomedicine Russian Far Eastern Federal University;
..............page:192-197+209
Optimization of microwave-assisted cellulase pretreatment extraction for chlorogenic acid from corn silk
GUAN Hai-ning;QIAO Xiu-li;DIAO Xiao-qin;CHI Cai-xia;College of Food and Pharmaceutical Engineering;Suihua College;Key Laboratory of Food Analysis and Detection;Suihua College;
GUAN Hai-ning;QIAO Xiu-li;DIAO Xiao-qin;CHI Cai-xia;College of Food and Pharmaceutical Engineering;Suihua College;Key Laboratory of Food Analysis and Detection;Suihua College;
..............page:198-201+214
Preliminary analysis the diversity of lactic acid bacteria in traditional fermented yogurt Kashi,Xinjiang
YUAN Xue-lin;YANG Jie;HU Min;JIAO Lin;College of Life Science and Technology of Xinjiang University;
YUAN Xue-lin;YANG Jie;HU Min;JIAO Lin;College of Life Science and Technology of Xinjiang University;
..............page:202-204+219
Study on characteristics of bioflocculant BN-25 and its application in clarification process of sugarcane juice
LUO Yu-qin;FU Xiong;HOU Yi;College of Light Industry and Food Sciences;South China University of Technology;
LUO Yu-qin;FU Xiong;HOU Yi;College of Light Industry and Food Sciences;South China University of Technology;
..............page:205-209
Study on adsorption property of Mytilus edulis shell powder for kresoxim-methyl
WANG Ya-ying;GUO Jian;JI Li-li;HAN Si-yin;YING Zhi-wei;SONG Wen-dong;College of Food and Medical;Zhejiang Ocean University;College of Petrochemical and Energy Engineering;Zhejiang Ocean University;College of Science;Guangdong Ocean University;College of Marine Science and Technology;Zhejiang Ocean University;
WANG Ya-ying;GUO Jian;JI Li-li;HAN Si-yin;YING Zhi-wei;SONG Wen-dong;College of Food and Medical;Zhejiang Ocean University;College of Petrochemical and Energy Engineering;Zhejiang Ocean University;College of Science;Guangdong Ocean University;College of Marine Science and Technology;Zhejiang Ocean University;
..............page:210-214
Optimization of microcapsule recipe of chicken oil separated from water-boiled salted chicken marinade with response surface method
CHENG Ya-bin;HUANG Kai-xin;SONG Xian-liang;QING Li-juan;WU Shao-lie;Food Science College of South Agricultural University;Guangdong Haoweilai Food Co.;Ltd.;
CHENG Ya-bin;HUANG Kai-xin;SONG Xian-liang;QING Li-juan;WU Shao-lie;Food Science College of South Agricultural University;Guangdong Haoweilai Food Co.;Ltd.;
..............page:215-219
Optimization of technology for total flavonoids from of suspension cell Tagetes patula L. by respone surface methodology
YUAN Yun-xiang;College of Chemistry and Life Science;Weinan Teachers University;
YUAN Yun-xiang;College of Chemistry and Life Science;Weinan Teachers University;
..............page:220-224+228
Adsorption of Cu2+ by saponified and cross-linked pomelo peel
HUANG Dong-lan;ZHAO Kui-xia;GUAN Zhi-jie;NI Chang-yu;College of Chemistry and Environmental Engineering;Shaoguan University;Guangdong Technical College of Water Resources and Electric Engineering;
HUANG Dong-lan;ZHAO Kui-xia;GUAN Zhi-jie;NI Chang-yu;College of Chemistry and Environmental Engineering;Shaoguan University;Guangdong Technical College of Water Resources and Electric Engineering;
..............page:225-228
Silver nitrate-silica gel column chromatography purification linolenic acid in the walnut oil
ZHANG Wei-min;ZHAI Yuan-chun;YANG Hong-jun;ZHANG Run-guang;HAO Jian;HAN Jun-qi;ZHANG You-lin;Forestry Technology Promotion Center of Xi’an;Shaanxi Normal University Food Engineering and School of Nutrition Science;
ZHANG Wei-min;ZHAI Yuan-chun;YANG Hong-jun;ZHANG Run-guang;HAO Jian;HAN Jun-qi;ZHANG You-lin;Forestry Technology Promotion Center of Xi’an;Shaanxi Normal University Food Engineering and School of Nutrition Science;
..............page:229-232
Optimization of microwave-assisted hydro distillation extraction process of essential oil from Chestnut flower by response surface methodology
SHAO Ming-hui;WANG Xue-qing;SONG Wen-jun;WANG Su-ying;ZHAO Guo-qiang;FU Qing-wei;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Qianxi Chestnut Industry Research and Development Center;
SHAO Ming-hui;WANG Xue-qing;SONG Wen-jun;WANG Su-ying;ZHAO Guo-qiang;FU Qing-wei;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Qianxi Chestnut Industry Research and Development Center;
..............page:233-236+240
Effect of different extraction conditions on pectin from mangosteen rind and its rheological properties
HUANG Wen-ye;GUO Xiu-jun;HUANG Xue-song;Department of Food Science and Engineering;Ji’nan University;
HUANG Wen-ye;GUO Xiu-jun;HUANG Xue-song;Department of Food Science and Engineering;Ji’nan University;
..............page:237-240
Optimization of ultrasonic assisted semi-bionic extraction technology for Camellia chrysantha
NIU Guang-jun;ZHU Si;WANG Wei-hua;CHEN Qing-ying;WEI Yi-cong;LIANG Yi-chi;Fujian University of Traditional Chinese Medicine;Camellia Cooperatives of Zhan Hong;
NIU Guang-jun;ZHU Si;WANG Wei-hua;CHEN Qing-ying;WEI Yi-cong;LIANG Yi-chi;Fujian University of Traditional Chinese Medicine;Camellia Cooperatives of Zhan Hong;
..............page:241-243+248
Extraction and antioxidant activity of polyphenols from green kumquat peel
DUAN Zhou-wei;DOU Zhi-hao;HE Ai;XIE Hui;YUE Wei-yuan;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Collage of Food Science and Technology;Hainan University;
DUAN Zhou-wei;DOU Zhi-hao;HE Ai;XIE Hui;YUE Wei-yuan;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Collage of Food Science and Technology;Hainan University;
..............page:244-248
Study on optimum extraction and properties of watery insoluble dietary fiber from tea sullage by response surface methodology
CHEN Shi-xue;WANG Yi-fan;YAO Yuan-yong;LU Dao-wang;Institute of Material and Chemical Engineering;Tongren University;the Key Laboratory of Special Animal and Plant Resources of Fanjing Mountain;Sandu-Pengcheng Hope of School;Shui-Race Autonomous County;
CHEN Shi-xue;WANG Yi-fan;YAO Yuan-yong;LU Dao-wang;Institute of Material and Chemical Engineering;Tongren University;the Key Laboratory of Special Animal and Plant Resources of Fanjing Mountain;Sandu-Pengcheng Hope of School;Shui-Race Autonomous County;
..............page:249-253+258
Preparation of food grade calcium acetate using wasted oysters shells
FAN Zheng;YANG Xu;GUAN Jia-qing;ZHANG Jia;QIAO Lu;CHANG Xiao-ya;College of Chemistry & Chemical Engineering;Xi’an Shiyou University;
FAN Zheng;YANG Xu;GUAN Jia-qing;ZHANG Jia;QIAO Lu;CHANG Xiao-ya;College of Chemistry & Chemical Engineering;Xi’an Shiyou University;
..............page:254-258
Optimization of ultrasonic extraction of bovine hemoglobin by response surface methodology
HE Yu-lan;LU Shi-ling;WU Ya-nan;WANG Qi-xiang;TIAN Pan;Food College;Shihezi University;
HE Yu-lan;LU Shi-ling;WU Ya-nan;WANG Qi-xiang;TIAN Pan;Food College;Shihezi University;
..............page:259-263+268
Optimized ultrasonic-assisted extraction process of flavonoids from Pleurotus eryngii by response surface methodology
SUN Qiong;ZHANG Zhi-feng;LI Yue-mei;College of Life Science;Shanxi Normal University;
SUN Qiong;ZHANG Zhi-feng;LI Yue-mei;College of Life Science;Shanxi Normal University;
..............page:264-268
Response surface optimization of ultrasonic-assisted extraction of total monoterpene glycosides from seed cake of Paeonias ostii
DENG Rui-xue;LI Xiao-fang;LIU Yi-qiong;ZENG Meng;DONG Jun-qing;LIU Pu;Henan Engineering Technology Research Center for Funiu Mountain Wild Medicinal Source;Chemical Engineering &Pharmaceutical College;Henan University of Science and Technology;
DENG Rui-xue;LI Xiao-fang;LIU Yi-qiong;ZENG Meng;DONG Jun-qing;LIU Pu;Henan Engineering Technology Research Center for Funiu Mountain Wild Medicinal Source;Chemical Engineering &Pharmaceutical College;Henan University of Science and Technology;
..............page:269-272+277
Extraction technology and antioxidant activity analysis of polyphenols from apricot(Armeniaca sibirica) seed coat
CUI Jie;PAN Qian;ZHANG Qiao-hui;DONG Shi-bin;WANG Jian-zhong;College of Nature Conservation;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;
CUI Jie;PAN Qian;ZHANG Qiao-hui;DONG Shi-bin;WANG Jian-zhong;College of Nature Conservation;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;
..............page:273-277
Optimizing the extraction and the antioxidant activity of anthocyanins from purple sweet potato by using response surface methodology
YANG Yang;ZHANG Xin;WU Zu-fang;WENG Pei-fang;Department of Food Science;School of Marine Sciences;Ningbo University;
YANG Yang;ZHANG Xin;WU Zu-fang;WENG Pei-fang;Department of Food Science;School of Marine Sciences;Ningbo University;
..............page:278-283
Optimization of ultrasonic-assisted extraction process of colchicine from lily flower by response surface methodology
LIU Qian-fen;LI Chang-gao;DENG Dan-wen;MA Bing-feng;HUANG Gan-hui;State Key Laboratory of Food Science and Technology;Nanchang University;
LIU Qian-fen;LI Chang-gao;DENG Dan-wen;MA Bing-feng;HUANG Gan-hui;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:284-287+292
Extraction and functional properties of protein from Jerusalem artichoke
HU Ya-nan;FAN San-hong;ZHANG Xiao-li;College of Life Science;Shanxi University;
HU Ya-nan;FAN San-hong;ZHANG Xiao-li;College of Life Science;Shanxi University;
..............page:288-292
Study on preparation process and properties of high purity indigestible dextrin
ZHANG Ying;ZHU Xiao-wen;QIAN He;YAO Wei-rong;Department of Food;Jiangnan University;
ZHANG Ying;ZHU Xiao-wen;QIAN He;YAO Wei-rong;Department of Food;Jiangnan University;
..............page:293-296
Optimization of anthocyanin content in purple potato wine by response surface analysis
SONG Xue-fan;LI Nan;XIONG Wei;ZENG Li-ping;WU Ying-long;College of Food Science;Sichuan Agricultural University;
SONG Xue-fan;LI Nan;XIONG Wei;ZENG Li-ping;WU Ying-long;College of Food Science;Sichuan Agricultural University;
..............page:297-300+306
Processing the technique for microwave cake premixed flour of highland barley
DING Jie;HE Jiang-hong;HUANG Yi-qian;XIAO Meng;YANG Kai-jun;An Pan-yu;HE Lian;Sichuan Tourism University Department of Food Science;Ganzi Prefecture Agricultural Science Institute;
DING Jie;HE Jiang-hong;HUANG Yi-qian;XIAO Meng;YANG Kai-jun;An Pan-yu;HE Lian;Sichuan Tourism University Department of Food Science;Ganzi Prefecture Agricultural Science Institute;
..............page:301-306
Study on the extraction of soluble dietary fiber from sunflower seed shells and its antioxidant activity
ZANG Yan-qing;GE De-peng;College of Food Science;Heilongjiang Bayi Agricultural University;
ZANG Yan-qing;GE De-peng;College of Food Science;Heilongjiang Bayi Agricultural University;
..............page:307-310+329
Optimization of purifying linoleic acid from walnut oil with urea adduction fractionation
ZHAI Yuan-chun;ZHANG Run-guang;FENG Bin-kui;DU Xi-min;HU Han;ZHANG You-lin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Shaanxi Datong Ecological Industry Development Limited Company;
ZHAI Yuan-chun;ZHANG Run-guang;FENG Bin-kui;DU Xi-min;HU Han;ZHANG You-lin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Shaanxi Datong Ecological Industry Development Limited Company;
..............page:311-316+319
Effect of drying temperature on properties of soybean protein-isolate/carboxymethylcellulose composite films
ZHANG Chao;GUO Xiao-fei;LI Wu;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
ZHANG Chao;GUO Xiao-fei;LI Wu;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:317-319
Study on thermal degradation stability of purple sweet potato anthocyanins in different organic acid systems
LIU Hai-ying;XING Zi-yi;WANG Jia-hua;MA Ya-ru;LIANG Shan;School of Food and Biological Engineering;Xuchang University;School of Bioscience and Bioengineering;South China University of Technology;College of Science and Engineering;Ji’nan University;
LIU Hai-ying;XING Zi-yi;WANG Jia-hua;MA Ya-ru;LIANG Shan;School of Food and Biological Engineering;Xuchang University;School of Bioscience and Bioengineering;South China University of Technology;College of Science and Engineering;Ji’nan University;
..............page:320-324+334
Comparison of four different freezing techniques about the preservation effects on yellowfin tuna
YU Gang;YANG Shao-ling;ZHANG Hui;ZHANG Hong-jie;YANG Xian-qing;ZHANG Peng;South China Sea Fisheries Research Institute;CAFS;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;CP Food Co.;Ltd.;
YU Gang;YANG Shao-ling;ZHANG Hui;ZHANG Hong-jie;YANG Xian-qing;ZHANG Peng;South China Sea Fisheries Research Institute;CAFS;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;CP Food Co.;Ltd.;
..............page:325-329
Effect of ethylene receptor Le ETR-3-deficient on storage quality of fresh-cut tomato
WANG Qian;GAO Li-pu;ZHENG Shu-fang;SHI Jun-yan;WANG Qing;Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;
WANG Qian;GAO Li-pu;ZHENG Shu-fang;SHI Jun-yan;WANG Qing;Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;
..............page:330-334
18 kinds of salt on apple of core rot control and part of the mechanism
BAI Xiao-dong;NIU Li-li;BI Yang;ZHAO Guan-hua;ZHANG Sheng-gui;LI Yong-cai;College of Food Science and Engineering;Gansu Agricultural University;
BAI Xiao-dong;NIU Li-li;BI Yang;ZHAO Guan-hua;ZHANG Sheng-gui;LI Yong-cai;College of Food Science and Engineering;Gansu Agricultural University;
..............page:335-338
Study on the deterioration indexes of compressed biscuits by Weibull hazard analysis
MENG Meng-fei;XIAO Long-en;LI Bo;Collage of Food Science and Nutritional Engineering;China Agricultural University;
MENG Meng-fei;XIAO Long-en;LI Bo;Collage of Food Science and Nutritional Engineering;China Agricultural University;
..............page:339-343+348
Effect of cell wall enzyme activity on the degredation of pectin during postharvest softening of plum fruit
LIANG Jie-yu;ZHU Dan-shi;LV Jia-yu;GE Yong-hong;CAO Xue-hui;FENG Xu-qiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
LIANG Jie-yu;ZHU Dan-shi;LV Jia-yu;GE Yong-hong;CAO Xue-hui;FENG Xu-qiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:344-348
Anti-aging effect of total polysaccharide from Dendranthema morifolium on aging mouse induced by D-galactose
JIN Sheng-lang;QUE Fei;WANG Ying;WEI Xiao-xiao;Tourism College;Huangshan University;Department of Applied Engineering;Zhejiang Economic and Trade Polytechnic;School of Food Science and Engineering;Qingdao Agricultural University;
JIN Sheng-lang;QUE Fei;WANG Ying;WEI Xiao-xiao;Tourism College;Huangshan University;Department of Applied Engineering;Zhejiang Economic and Trade Polytechnic;School of Food Science and Engineering;Qingdao Agricultural University;
..............page:349-351+355
Effect of Oviductus Ranae fermented milk on the relief of physical fatigue effectiveness in mice
HAO Jie;QIU Zhi-dong;ZHU Kai;WENG Li-li;Changchun University of Chinese Medicine;
HAO Jie;QIU Zhi-dong;ZHU Kai;WENG Li-li;Changchun University of Chinese Medicine;
..............page:352-355
Effect of Trichosanthes kirilowii lectin on blood glucose and oxidative stress in diabetic rats
LI Qiong;ZHANG Peng;GUO Chen;ZHANG Bao-shun;LI Xue-gang;College of Pharmaceutical Sciences;Southwest University;The Ninth People’s Hospital of Chongqing;Chemistry Institute of Pharmaceutical Resources;Southwest University;
LI Qiong;ZHANG Peng;GUO Chen;ZHANG Bao-shun;LI Xue-gang;College of Pharmaceutical Sciences;Southwest University;The Ninth People’s Hospital of Chongqing;Chemistry Institute of Pharmaceutical Resources;Southwest University;
..............page:356-359
Research progress in comprehensive processing and utilization of microalgae
YANG Xian-qing;WU Qiong;HU Xiao;LI Lai-hao;WU Yan-yan;LIN Wan-ling;HUANG Hui;Key Laboratory 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 Engineering;Ocean University of China;
YANG Xian-qing;WU Qiong;HU Xiao;LI Lai-hao;WU Yan-yan;LIN Wan-ling;HUANG Hui;Key Laboratory 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 Engineering;Ocean University of China;
..............page:360-364
Research progress in quality of the white tea
LIU Fei;SUN Wei-jiang;College of Horticulture;Fujian Agriculture and Forestry University;Anxi College of Tea Science;Fujian Agriculture and Forestry University;
LIU Fei;SUN Wei-jiang;College of Horticulture;Fujian Agriculture and Forestry University;Anxi College of Tea Science;Fujian Agriculture and Forestry University;
..............page:365-368
Advance of research on ochratoxin contamination in grapes and screening methods of toxin producing strains
WANG Hai-ying;ZHANG Hong-yin;YANG Qi-ya;LI Chao-lan;WANG Jun-qing;LIU Zheng-wei;College of Food and Biological Engineering;Jiangsu University;Food Group Technology Center;
WANG Hai-ying;ZHANG Hong-yin;YANG Qi-ya;LI Chao-lan;WANG Jun-qing;LIU Zheng-wei;College of Food and Biological Engineering;Jiangsu University;Food Group Technology Center;
..............page:369-372
Application of molecularly imprinted solid-phase extraction technology in meat security detection
LU Chun-mei;CUI Xiu-ming;WANG Cheng-xiao;Faculty of Life Science and Technology;Kunming University of Science and Technology;Honghe Health Professional College;
LU Chun-mei;CUI Xiu-ming;WANG Cheng-xiao;Faculty of Life Science and Technology;Kunming University of Science and Technology;Honghe Health Professional College;
..............page:374-378+382
Research progress in developing situation and prospects of fermented drinks
WANG Lei;CHEN Yu-fei;LIU Chang-jiao;Department of Food Engineering;Jilin Business and Technology College;
WANG Lei;CHEN Yu-fei;LIU Chang-jiao;Department of Food Engineering;Jilin Business and Technology College;
..............page:379-382
Advance in L-malate production based on metabolic engineering strategies
ZHOU Li;CUI Wen-jing;LIU Zhong-mei;ZHOU Zhe-min;The Key Laboratory of Industrial Biotechnology of the Ministry of Education;School of Biotechnology;Jiangnan University;
ZHOU Li;CUI Wen-jing;LIU Zhong-mei;ZHOU Zhe-min;The Key Laboratory of Industrial Biotechnology of the Ministry of Education;School of Biotechnology;Jiangnan University;
..............page:383-388+394
Research progress on allergenic plant chitinases
XIANG Qi-sen;SHI Guo-qing;MA Yun-fang;DONG Ji-lin;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;
XIANG Qi-sen;SHI Guo-qing;MA Yun-fang;DONG Ji-lin;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;
..............page:389-394
jin kou shi pin de zhong wen biao qian shui hen shen xiao fei zhe gou mai qian yi ding yao kan zi xi
..............page:394
Extraction and activity remained of shrimp tropomyosin
LI Yang;XUE Lu;HU Zhi-he;WU Zhi-jian;WANG Li-juan;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
LI Yang;XUE Lu;HU Zhi-he;WU Zhi-jian;WANG Li-juan;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:395-399
..............page:416