1002-0306
2015 Issue 11
Effect of low- temperature plasma treatment on the structural and performance properties of PTFE micro- porous membranes
ZHANG Jian;DONG Hao;ZHANG Zhi-hui;DONG Rui;XIAO Kai-jun;College of Chemical Engineering;Xiangtan University;College of Light Industry and Food Sciences;South China University of Technology;
ZHANG Jian;DONG Hao;ZHANG Zhi-hui;DONG Rui;XIAO Kai-jun;College of Chemical Engineering;Xiangtan University;College of Light Industry and Food Sciences;South China University of Technology;
..............page:49-53
Study on the characteristics of taste compounds and taste of sweet soy sauce
SHU Wen-ju;HE Lin-xia;JIANG Shuang-shuang;LIU Shuang-ling;GUO Jin;LU Jian;GAO Xian-li;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
SHU Wen-ju;HE Lin-xia;JIANG Shuang-shuang;LIU Shuang-ling;GUO Jin;LU Jian;GAO Xian-li;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
..............page:54-58
Extraction and physico- chemical properties of protein from lotus seeds with different storage times
LIU Xing-xing;DU Yu-qian;HUANG Xue-yong;LUO Huo-lin;FANG Fei-fei;LUO Li-ping;School of Life Science;Key Laboratory of Plant Resources in Jiangxi Province;Nanchang University;Food and Cosmetics Supervision;
LIU Xing-xing;DU Yu-qian;HUANG Xue-yong;LUO Huo-lin;FANG Fei-fei;LUO Li-ping;School of Life Science;Key Laboratory of Plant Resources in Jiangxi Province;Nanchang University;Food and Cosmetics Supervision;
..............page:58-61
Study on antibacterial activities of the ethyl acetate extract in male Eucommia flowers
LI Xin;QIAO Jia-ju;FENG Han-qing;ZHANG Min;GUAN Sui-xia;LIU Shao-yang;ZHANG Su-ling;College of Food and Bioengineering;Henan University of Science and Technology;College of Life Science;Northwest Normal University;Food Engineering Department;Luohe Medical Collage;
LI Xin;QIAO Jia-ju;FENG Han-qing;ZHANG Min;GUAN Sui-xia;LIU Shao-yang;ZHANG Su-ling;College of Food and Bioengineering;Henan University of Science and Technology;College of Life Science;Northwest Normal University;Food Engineering Department;Luohe Medical Collage;
..............page:62-65
Research of bioavailability and antioxidant activity of polyphenol in Lycium ruthenicum Murr
LOU Shu-ting;LIN Wen-wen;SUN Yu-jing;LI Xin;PAN Jun-xian;YE Xing-qian;College of Biosystems Engineering and Food Science;Zhejiang University;Department of Food Science and Technology;Ocean College;Zhejiang University of Technology;Fu Li Food Research Institute;
LOU Shu-ting;LIN Wen-wen;SUN Yu-jing;LI Xin;PAN Jun-xian;YE Xing-qian;College of Biosystems Engineering and Food Science;Zhejiang University;Department of Food Science and Technology;Ocean College;Zhejiang University of Technology;Fu Li Food Research Institute;
..............page:66-69+74
Correlation analysis of enzymes associated with energy metabolism and quality of tilapia fillets during iced storage
SUN Lei-lei;HUANG Hui;LI Lai-hao;YANG Xian-qing;HAO Shu-xian;WEI Ya;YANG Shao-ling;HU Xiao;Key Lab of Aquatic Product Processing;Ministry of Agriculture;National Research andDevelopment 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;
SUN Lei-lei;HUANG Hui;LI Lai-hao;YANG Xian-qing;HAO Shu-xian;WEI Ya;YANG Shao-ling;HU Xiao;Key Lab of Aquatic Product Processing;Ministry of Agriculture;National Research andDevelopment 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:70-74
Study on the correlation of acid value and total polar compounds in frying oil
LI Yang;CAO Liang;MA Wen-jun;HUANG Li;QI Bao-kun;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;
LI Yang;CAO Liang;MA Wen-jun;HUANG Li;QI Bao-kun;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;
..............page:75-78+83
Numerical study on spout fluidization dynamics in pulsed- spout microwave- vacuum dryer
LI Jing;JIN Guang-yuan;ZHANG Min;CUI Zheng-wei;ZHONG Jian-xun;Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;China State Key Laboratory of Food Science and Technology;Jiangnan University;
LI Jing;JIN Guang-yuan;ZHANG Min;CUI Zheng-wei;ZHONG Jian-xun;Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;China State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:79-83
Study on acetylated modification and scavenging effect on free radicals,NO2- of green tea polysaccharides
LIANG Shao-ru;XIAO Xiao;XIAO Bin;College of Horticulture;Northwest A&F University;Beijing Key Laboratory of Lignocellulosic Chemistry;Beijing Forestry University;
LIANG Shao-ru;XIAO Xiao;XIAO Bin;College of Horticulture;Northwest A&F University;Beijing Key Laboratory of Lignocellulosic Chemistry;Beijing Forestry University;
..............page:84-87+99
Preparation and physicochemical composition test of Tibetan Kefir whey powder
GUO Qi-zhen;MEI Jun;LI Yun-fei;School of Agriculture and Biology;Shanghai Jiao Tong University;Bor Luh Food Safety Center;Shanghai Jiao Tong University;
GUO Qi-zhen;MEI Jun;LI Yun-fei;School of Agriculture and Biology;Shanghai Jiao Tong University;Bor Luh Food Safety Center;Shanghai Jiao Tong University;
..............page:88-92
Study on the optimization of extracting phytic acid from wheat bran by response surface methodology and its antimicrobial effect
WANG Yang-dian-dain;LEI Yi;ZHANG Meng-mei;LI Yuan;LI Zhi;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
WANG Yang-dian-dain;LEI Yi;ZHANG Meng-mei;LI Yuan;LI Zhi;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
..............page:93-99
Extraction of total flavonoids in Arachniodes exilis dregs assisted by soil fungi
ZHANG Yi-ping;HU Yue-ping;WU Ya-hua;SUN Wei-jun;ZHOU Xu-feng;CAO Jun;WANG Li-li;YIN Chang-chang;School of Basic Medical Science;Jiujiang University;
ZHANG Yi-ping;HU Yue-ping;WU Ya-hua;SUN Wei-jun;ZHOU Xu-feng;CAO Jun;WANG Li-li;YIN Chang-chang;School of Basic Medical Science;Jiujiang University;
..............page:100-105
Study on antibacterial activity and stability of Zanthoxylum armatum DC Prodr.oil
ZHOU Ting;PU Biao;JIANG Huan-xiao;LIU Chun-yan;College of Food Science;Sichuan Agricultural University;
ZHOU Ting;PU Biao;JIANG Huan-xiao;LIU Chun-yan;College of Food Science;Sichuan Agricultural University;
..............page:106-109+115
Correlation analysis of arabinoxylan oxidative cross- linking and barley malt filtration performance
ZHOU Ting;JIN Zhao;GAO Fei;CAI Guo-lin;LU Jian;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;
ZHOU Ting;JIN Zhao;GAO Fei;CAI Guo-lin;LU Jian;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;
..............page:110-115
Preparation enzymatic sunflower meal protein for the antioxidant activity polypeptide by Bienzyme
DONG Cong;LI Fang;WANG Lin;LUO Feng-shou;LENG Juan;KONG Ling-ming;College of Food and pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
DONG Cong;LI Fang;WANG Lin;LUO Feng-shou;LENG Juan;KONG Ling-ming;College of Food and pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
..............page:116-121+126
Antioxidant activity and protective effect on oxidative plasmid DNA damage of polysaccharides from Semen Euryales
ZHANG Yi;SUN Pei-dong;CHEN Gui-bing;CAO Guang-qun;The Key Laboratory of Food Colloids and Biotechnology;Ministry of Education;School of Chemical and Material Engineering;Jiangnan University;
ZHANG Yi;SUN Pei-dong;CHEN Gui-bing;CAO Guang-qun;The Key Laboratory of Food Colloids and Biotechnology;Ministry of Education;School of Chemical and Material Engineering;Jiangnan University;
..............page:122-126
Antibacterial activities and GC- MS analysis of low polar components from Scapharca subcrenata Lischke
XU Yan;ZHANG Xiu-guo;HUANG Guo-qiang;ZHANG Qin;YANG Jia-lin;SUN Xue-ping;Guangxi Institute of Oceanology;Guangxi Key Laboratory of Marine Biotechnology;Beihai College of Beihang University;
XU Yan;ZHANG Xiu-guo;HUANG Guo-qiang;ZHANG Qin;YANG Jia-lin;SUN Xue-ping;Guangxi Institute of Oceanology;Guangxi Key Laboratory of Marine Biotechnology;Beihai College of Beihang University;
..............page:127-130+140
Temperature and moisture changes during Cantonese lotus-seed-paste and bean- paste buns under quick- frozen and steam reheating
LIU Yan-fang;LI Bian-sheng;RUAN Zheng;HUANG Jia-rong;LUO Yong-bao;College of Light Industry and Food Sciences;South China University of Technology;Million Harvest Dongguan Company Limited;
LIU Yan-fang;LI Bian-sheng;RUAN Zheng;HUANG Jia-rong;LUO Yong-bao;College of Light Industry and Food Sciences;South China University of Technology;Million Harvest Dongguan Company Limited;
..............page:131-135+146
Oxidative stress and UV,DES compound mutation screening of high molecular weight and high- yield hyaluronic acid strain
TANG Dong;RONG Shao-feng;GUAN Shi-min;LI Qian-qian;WANG Jing-wen;School of Perfume and Aroma Technology;Shanghai Institute of Technology;
TANG Dong;RONG Shao-feng;GUAN Shi-min;LI Qian-qian;WANG Jing-wen;School of Perfume and Aroma Technology;Shanghai Institute of Technology;
..............page:136-140
Isolation and identification of a transglutaminase producing strain and its tgl cloning and expression
ZHANG Ying-ying;SHI Nan;DU Ping-ping;SHEN Pei-li;LI Zhi-hui;YU Hong-wei;LU Hai-qiang;SU Xu-dong;ZHANG Wei;TAN Jian-xin;College of Food Science and Technology;Engineering Research Center of Hebei Province for Agricultural Products Processing;Agricultural University of Hebei;College of Life Science;Hebei University;
ZHANG Ying-ying;SHI Nan;DU Ping-ping;SHEN Pei-li;LI Zhi-hui;YU Hong-wei;LU Hai-qiang;SU Xu-dong;ZHANG Wei;TAN Jian-xin;College of Food Science and Technology;Engineering Research Center of Hebei Province for Agricultural Products Processing;Agricultural University of Hebei;College of Life Science;Hebei University;
..............page:141-146
Application of PCR- DGGE to analyze the interaction between Kluyveromyces marxianus and the lactic acid bacteria during fermentation and storage process
FAN Wei;LI Lu;JIANG Tie-min;ZHANG Yu;MIN Wei-hong;CHEN Li-jun;College of Food Science;Dalian Polytechnic University;Beijing Sanyuan Foods Co.Ltd.;College of Food Science and Engineering;Jilin Agricultural University;
FAN Wei;LI Lu;JIANG Tie-min;ZHANG Yu;MIN Wei-hong;CHEN Li-jun;College of Food Science;Dalian Polytechnic University;Beijing Sanyuan Foods Co.Ltd.;College of Food Science and Engineering;Jilin Agricultural University;
..............page:147-152
..............page:152
Isolation and identification of a high- yield ethyl acetate yeast from xiaoqu of Soybean- flavor liquor and its fermentation characterization
HUANG Guang-jian;XU Xue-feng;GUO Mei-jun;CAO Jin;YANG You-hui;College of Food Science;South China Agricultural University;Guangdong Jiujiang Distillery Company Limited;
HUANG Guang-jian;XU Xue-feng;GUO Mei-jun;CAO Jin;YANG You-hui;College of Food Science;South China Agricultural University;Guangdong Jiujiang Distillery Company Limited;
..............page:153-158
..............page:158
Inhibitory effect of kojic acid on polyphenol oxidase from jackfruit and its antibacterial experiment
HE Shi-wei;TAO Yi-ming;WANG Gui-ping;LIAO Chao-liang;College of Biotechnology;Guilin Medical University;
HE Shi-wei;TAO Yi-ming;WANG Gui-ping;LIAO Chao-liang;College of Biotechnology;Guilin Medical University;
..............page:159-161+166
Optimization of Morehella esculenta submerge fermentation conditions
TENG Guo-sheng;JIA Dong-xu;GUO Han-xiao;LIU Yong;FAN Chun-yan;WU Li-da;TONG Yi;Jilin COFCO Biochemistry CO.;LTD;Changchun University of Technology;School of Life Sciences;Jilin University;
TENG Guo-sheng;JIA Dong-xu;GUO Han-xiao;LIU Yong;FAN Chun-yan;WU Li-da;TONG Yi;Jilin COFCO Biochemistry CO.;LTD;Changchun University of Technology;School of Life Sciences;Jilin University;
..............page:162-166
Optimization of fermentation medium for lutein degradation applying response surface methodology
YANG Xue-peng;ZHAO Yue;HU Xian-mei;MA Ke;MAO Duo-bin;Food and Bioengineering College;Zhengzhou University of Light Industry;
YANG Xue-peng;ZHAO Yue;HU Xian-mei;MA Ke;MAO Duo-bin;Food and Bioengineering College;Zhengzhou University of Light Industry;
..............page:167-171
Study on the fermentation medium optimization based on cellulose as raw material to produce citric acid by Aspergillus niger SY0607
SUN Ke;ZHOU Feng-Xia;Department of Bioengineering;Xuzhou Engineering Vocational and Technical College;Xuzhou at the Central Agricultural Broadcasting School;
SUN Ke;ZHOU Feng-Xia;Department of Bioengineering;Xuzhou Engineering Vocational and Technical College;Xuzhou at the Central Agricultural Broadcasting School;
..............page:172-175
Effect of adding staphylococcus and micrococcus on quality of Cantonese sausage
ZHANG Da-lei;JIANG Ai-min;XIA Lie;LI Jun-guang;CHENG Wei-wei;South China Agricultural University Livestock Processing and the Quality and Safety Control Laboratories;The Center of Livestock and Poultry Products Processing and Development of Engineering Technology Research;
ZHANG Da-lei;JIANG Ai-min;XIA Lie;LI Jun-guang;CHENG Wei-wei;South China Agricultural University Livestock Processing and the Quality and Safety Control Laboratories;The Center of Livestock and Poultry Products Processing and Development of Engineering Technology Research;
..............page:176-180+187
Optimization of fermentation conditions for trehalose synthase production by Escherichia coli using response surface method
LIU Hong-juan;WANG Teng-fei;TANG Dan-dan;WANG Sheng;DAI Kun;WANG Rui-ming;Qilu University of Technology;Key Laboratory of Shandong Microbial Engineering;
LIU Hong-juan;WANG Teng-fei;TANG Dan-dan;WANG Sheng;DAI Kun;WANG Rui-ming;Qilu University of Technology;Key Laboratory of Shandong Microbial Engineering;
..............page:181-187
Mutation breeding of high- yield strain of bacitracin
XIE Rui;LI Li;ZHANG Ming-liang;HUANG Jian-zhong;Engineering Research Center of Industrial Microbiology;Ministry of Education;Industrial microbial fermentation technology and Area Joint National Engineering Research Center;College of Life Science;Fujian Normal University;
XIE Rui;LI Li;ZHANG Ming-liang;HUANG Jian-zhong;Engineering Research Center of Industrial Microbiology;Ministry of Education;Industrial microbial fermentation technology and Area Joint National Engineering Research Center;College of Life Science;Fujian Normal University;
..............page:188-192+196
Inhibition of ganoderic acid mediated by P53 protein on cancer cells proliferation
TANG Wen;WU Ying;WANG Yu-qiang;SUN Pei-long;OUYANG Jing-jing;Department of Food Science and Technology;School of Perfume and Aroma Technology;Shanghai Institute of Technology;School of Chemical and Environmental Engineering;Shanghai Institute of Technology;
TANG Wen;WU Ying;WANG Yu-qiang;SUN Pei-long;OUYANG Jing-jing;Department of Food Science and Technology;School of Perfume and Aroma Technology;Shanghai Institute of Technology;School of Chemical and Environmental Engineering;Shanghai Institute of Technology;
..............page:193-196
Production of water- soluble protein powder by mixed fermentation with milt and soybean meal
LIU Yan-ni;WANG Jian-lei;LIU Jie;CHENG Wen;MOU Hai-jin;College of Food Science and Engineering;Ocean University of China;
LIU Yan-ni;WANG Jian-lei;LIU Jie;CHENG Wen;MOU Hai-jin;College of Food Science and Engineering;Ocean University of China;
..............page:197-201+256
Optimization of ultrasonic- assisted extraction process of chlorophyll from Pueraria lobata using response surface methodology
WEI Wen-kai;HAO Jian-ping;WANG Feng;ZHANG Jing;SONG Qiang;School of Life Science;Shanxi University;Shanxi University of Traditional Chinese Medicine;
WEI Wen-kai;HAO Jian-ping;WANG Feng;ZHANG Jing;SONG Qiang;School of Life Science;Shanxi University;Shanxi University of Traditional Chinese Medicine;
..............page:202-206+213
Study on the processing of instant calm( Mactra quadrangularis) and its shelf-life
CHEN Gui-fang;LI Xue-peng;GAO Jun-huan;YI Shu-min;LI Jian-rong;LIU Qing-lian;LI Wei-xia;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Linghai Dalian Seafood Process Co.;Ltd.;Patent Examination Cooperation Jiangsu Centre of the Patent Office;SIPO;
CHEN Gui-fang;LI Xue-peng;GAO Jun-huan;YI Shu-min;LI Jian-rong;LIU Qing-lian;LI Wei-xia;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Linghai Dalian Seafood Process Co.;Ltd.;Patent Examination Cooperation Jiangsu Centre of the Patent Office;SIPO;
..............page:207-209+213
Extraction of soybean lipoxygenase by PEG /（NH4）2SO4 aqueous Two- phase systems
DING Wen-wu;CONG Lin-na;MENG Li;XIA Yun-kong;School of Bioengineering;Xihua University;Shanghai Advanced Research Institute;Chinese Academy of Sciences;Shan Dong Sntion Group Co.Ltd.;College of life Science;Sichuan University;
DING Wen-wu;CONG Lin-na;MENG Li;XIA Yun-kong;School of Bioengineering;Xihua University;Shanghai Advanced Research Institute;Chinese Academy of Sciences;Shan Dong Sntion Group Co.Ltd.;College of life Science;Sichuan University;
..............page:210-213
Structure identification and antioxidation activity of3,4- Dihydro-2H- benzo[b][1,4]dioxepin-7- ol
LUO Zhong-ming;LIU Liu;LU Yu-yun;SUN Yuan-kui;YAN Ri-an;Department of Food Science and Engineering;Jinan University;
LUO Zhong-ming;LIU Liu;LU Yu-yun;SUN Yuan-kui;YAN Ri-an;Department of Food Science and Engineering;Jinan University;
..............page:214-218
Effect of accessory on the dietary chewable tablet sensory score fermented by Lactobacillus
LI Yang-yang;LI Shuai;GUO Yu-rong;SHI Chun-yang;ZHANG Xiao-rui;DENG Hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Life Science and Engineering;Shaanxi University of Science & Technology;
LI Yang-yang;LI Shuai;GUO Yu-rong;SHI Chun-yang;ZHANG Xiao-rui;DENG Hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Life Science and Engineering;Shaanxi University of Science & Technology;
..............page:218-222
Ultrasonic assisted extraction of yellow pigment from flavedo of grapefruit
LIU Yong;LIAN Chun-yi;WEI Shou-lian;TIAN Lin-jie;School of Chemical and Engineering;Zhaoqing University;
LIU Yong;LIAN Chun-yi;WEI Shou-lian;TIAN Lin-jie;School of Chemical and Engineering;Zhaoqing University;
..............page:223-226
Process optimization of banana chocolate crispy ice cream bar
LIU Jun-wei;WANG Wei-min;CHEN Su-hua;LIU Yan-chun;ZHONG Sai-yi;HE Jin-yan;SHANG Chao-jie;College of Food Science and Technology;Guangdong Ocean University;
LIU Jun-wei;WANG Wei-min;CHEN Su-hua;LIU Yan-chun;ZHONG Sai-yi;HE Jin-yan;SHANG Chao-jie;College of Food Science and Technology;Guangdong Ocean University;
..............page:227-232+238
Optimization of enzymatic hydrolysis of ACE in inhibition peptides from walnut protein by response surface method
LU Di;WU Qing-zhi;MAO Xiao-ying;CHEN Guo-gang;SHAO Li;Food College;Shihezi University;Shennei Food Limited Company;Shihezi Development Zoon;
LU Di;WU Qing-zhi;MAO Xiao-ying;CHEN Guo-gang;SHAO Li;Food College;Shihezi University;Shennei Food Limited Company;Shihezi Development Zoon;
..............page:233-238
Study on the extraction technology of pectin from fruits of Rosa davurica Pall.assisted with microwave method
ZHONG Fang-li;WANG Xiao-lin;XUE Jian-fei;WANG Tian-hong;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;
ZHONG Fang-li;WANG Xiao-lin;XUE Jian-fei;WANG Tian-hong;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;
..............page:239-242+246
Chiral resolution of D,L- phenylalanineusing immobilized phenylalanine ammonia- lyase for production of D- phenylalanine
FANG Yue-qin;ZHU Long-bao;HUANG Nan;ZHOU Li;DING Zhong-yang;LIU Ying;ZHOU Zhe-min;School of Environment and Civil Engineering;Jiangnan University;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biochemical Engineering;Anhui Polytechnic University;
FANG Yue-qin;ZHU Long-bao;HUANG Nan;ZHOU Li;DING Zhong-yang;LIU Ying;ZHOU Zhe-min;School of Environment and Civil Engineering;Jiangnan University;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biochemical Engineering;Anhui Polytechnic University;
..............page:243-246
Extraction and cake preparation of polysaccharide from Raspberry( Rubus chingii Hu)
LI Gui-lan;XIAO Xiao-nian;RUI Cheng;WANG Jiang-nan;Nanchang University;Jiangxi Pharmaceutical School;Yichun Vocational Technical College;
LI Gui-lan;XIAO Xiao-nian;RUI Cheng;WANG Jiang-nan;Nanchang University;Jiangxi Pharmaceutical School;Yichun Vocational Technical College;
..............page:247-250+272
Study on production technology and sensory texture evaluation of inulin rice- cakes
WANG Ming-chun;DIAO Su-chen;ZHU Pei-lei;ZHOU Yi-bin;DU Xian-feng;Department of Food Science and Engineering;College of Tea and Food technology;Anhui Agricultural University;Institute of Horticulture;Academy of Anhui Agricultural Science;
WANG Ming-chun;DIAO Su-chen;ZHU Pei-lei;ZHOU Yi-bin;DU Xian-feng;Department of Food Science and Engineering;College of Tea and Food technology;Anhui Agricultural University;Institute of Horticulture;Academy of Anhui Agricultural Science;
..............page:251-256
Design and actualization of rice quality and safety traceability system based on two- dimension barcode recognition
LEI Yun;LI Yi-qing;LI Ye-zi;PAN Lei-qing;TU Kang;College of Food Science and Technology;Nanjing Agricultural University;Jiangsu yiyunbeier Beverage Co.;College of Information Science and Technology;Nanjing Agricultural University;
LEI Yun;LI Yi-qing;LI Ye-zi;PAN Lei-qing;TU Kang;College of Food Science and Technology;Nanjing Agricultural University;Jiangsu yiyunbeier Beverage Co.;College of Information Science and Technology;Nanjing Agricultural University;
..............page:257-261
Study on the egg protein content with nondestructive detection technology
GAO Pei-pei;LI Zhi-cheng;SHI Bo;YANG Shao-xi;College of Food Science and Engineering;Northwest A&F University;
GAO Pei-pei;LI Zhi-cheng;SHI Bo;YANG Shao-xi;College of Food Science and Engineering;Northwest A&F University;
..............page:261-264
Volatile flavor compounds changing in dried- seasoned squid( Dosidicus gigas) during the processing
YANG Li-ping;YI Shu-min;LI Xue-peng;XU Yong-xia;LI Ying-chang;LI Jian-rong;Food Science Research Institute;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
YANG Li-ping;YI Shu-min;LI Xue-peng;XU Yong-xia;LI Ying-chang;LI Jian-rong;Food Science Research Institute;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
..............page:265-272
Comparative analysis of aromatic components of roasted coffee beans from different gengraphical origins in Yunnan province by HS- SPME / GC- MS
ZHANG Feng;DONG Wen-jiang;WANG Kai-li;GU Feng-lin;XIONG Shan-bai;ZHAO Jian-ping;College of Food Science and Technology;Huazhong Agricultural University;Spice and Beverage Research Institute;CATAS;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;
ZHANG Feng;DONG Wen-jiang;WANG Kai-li;GU Feng-lin;XIONG Shan-bai;ZHAO Jian-ping;College of Food Science and Technology;Huazhong Agricultural University;Spice and Beverage Research Institute;CATAS;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;
..............page:273-280
..............page:280
Analysis of aroma components of two kinds of yellow tea by headspace solid phase microextraction coupled with gas chromatography- mass spectrometry
LIAN Ming;LV Shi-dong;WU Yuan-shuang;ZHOU Jiang-sheng;WANG Chen;MENG Qing-xiong;Faculty of Life Science and Technology;Kunming University of Science and Technology;Kunming Grain & Oil and Feed Product Quality Inspection Center;
LIAN Ming;LV Shi-dong;WU Yuan-shuang;ZHOU Jiang-sheng;WANG Chen;MENG Qing-xiong;Faculty of Life Science and Technology;Kunming University of Science and Technology;Kunming Grain & Oil and Feed Product Quality Inspection Center;
..............page:281-286
..............page:286
Effect of different drying conditions on flavonoids and essential oils of Citrus reticulata cv.Chachiensis peel
ZHOU Fei-fei;XIAO Geng-sheng;LIN Xian;XU Yu-juan;WU Ji-jun;CHEN Yu-long;FU Man-qin;College of Food Science;South China Agricultural University;Guangdong Key Laboratory of Agri-product Processing;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;
ZHOU Fei-fei;XIAO Geng-sheng;LIN Xian;XU Yu-juan;WU Ji-jun;CHEN Yu-long;FU Man-qin;College of Food Science;South China Agricultural University;Guangdong Key Laboratory of Agri-product Processing;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;
..............page:287-291
Effect of inoculating compound lactic acid bacteria on the total fat and free fatty acids of salted fish
YOU Gang;WU Yan-yan;LI Lai-hao;YANG Xian-qing;CHEN Sheng-jun;QI Bo;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing of Ministry of Agriculture;Qinzhou University;School of Ocean;
YOU Gang;WU Yan-yan;LI Lai-hao;YANG Xian-qing;CHEN Sheng-jun;QI Bo;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing of Ministry of Agriculture;Qinzhou University;School of Ocean;
..............page:292-295+340
Comparison of volatile flavor components in wolfberry with different drying methods and principal component analysis
QU Yun-qing;ZHANG Tong-gang;LIU Dun-hua;Institute of Agriculture;Ningxia University;
QU Yun-qing;ZHANG Tong-gang;LIU Dun-hua;Institute of Agriculture;Ningxia University;
..............page:296-300+388
Effect of complex biological preservatives combined with freezing- point storage on the content of seven kinds of biogenic amines
HAN Dong-jiao;WU Xue-li;LI Jing;College of Food Science and Technology;Hebei Agricultural University;
HAN Dong-jiao;WU Xue-li;LI Jing;College of Food Science and Technology;Hebei Agricultural University;
..............page:301-304+308
Preparation of fresh- eaten sea cucumber and changes in its quality during room temperature storage
ZHAO Yuan-yuan;XUE Yong;LI Zhao-jie;XUE Chang-hu;HUANG Wan-cheng;College of Food Science and Engineering;Ocean University of China;Zhangzi Island Group Company Limited;
ZHAO Yuan-yuan;XUE Yong;LI Zhao-jie;XUE Chang-hu;HUANG Wan-cheng;College of Food Science and Engineering;Ocean University of China;Zhangzi Island Group Company Limited;
..............page:305-308
Effect of essential oil from Longan seed on preservation and antioxidant activity in strawberry fruit
HAN Lin;WANG Kai-tuo;GUO Dong-qin;ZHOU Nong;DING Bo;WU Shan-qiu;College of Life Science and Engineering of Chongqing Three Gorges University;
HAN Lin;WANG Kai-tuo;GUO Dong-qin;ZHOU Nong;DING Bo;WU Shan-qiu;College of Life Science and Engineering of Chongqing Three Gorges University;
..............page:309-313
..............page:313
Research of the effect of four kinds of fresh- keeping treatments on the storage quality and physiological of Long An Pomelo
TANG Cheng;YAN Jing;XIONG Ya-bo;QIN Wen;Guang’an City;Sichuan Province Quality and Technical Supervision and Testing Center;Sichuan Agricultural University College of Food Science;
TANG Cheng;YAN Jing;XIONG Ya-bo;QIN Wen;Guang’an City;Sichuan Province Quality and Technical Supervision and Testing Center;Sichuan Agricultural University College of Food Science;
..............page:314-318+323
Changes of fatty acid profile in sturgeon( Huso dauricus × Acipenser schrenckii) caviar during cool storage
HE Dan;HAO Shu-xian;WEI Ya;LI Lai-hao;YANG Xian-qing;HUANG Hui;LIN Wan-ling;South China Sea Fisheries Research Institute;Key Lab of Aquatic Product Processing of Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science &Technology;Shanghai Ocean University;
HE Dan;HAO Shu-xian;WEI Ya;LI Lai-hao;YANG Xian-qing;HUANG Hui;LIN Wan-ling;South China Sea Fisheries Research Institute;Key Lab of Aquatic Product Processing of Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science &Technology;Shanghai Ocean University;
..............page:319-323
Influence of different packaging materials on storage property of sunflower seed under normal temperature
HU Wei;CHEN Yu;College of Life Science & Food Engineering of Yibin University;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;
HU Wei;CHEN Yu;College of Life Science & Food Engineering of Yibin University;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;
..............page:324-327
Effect of storage temperature on the quality of Yacon Tuber( Smallanthus Sonchifoliusunder)
HE Sen;ZHAO Rong-hua;CAO Guan-hua;BA Wen-fang;LI Ying;LI Bing;YANG Lin;College of Traditional Chinese Medicine;Yunnan University of Traditional Chinese Medicine;
HE Sen;ZHAO Rong-hua;CAO Guan-hua;BA Wen-fang;LI Ying;LI Bing;YANG Lin;College of Traditional Chinese Medicine;Yunnan University of Traditional Chinese Medicine;
..............page:328-331
Effect of Cordyceps taishanensis polysaccharide on protein content in serum and antioxidant activity in immunosuppressive mice
ZHANG Sheng-fang;ZHAO Long-yu;WANG Xue;ZHAO Feng-chun;YANG Zheng-you;Department of Microbiology;College of Life Science;Key Laboratory for Agriculture Microbiology;Shandong Agricultural University;
ZHANG Sheng-fang;ZHAO Long-yu;WANG Xue;ZHAO Feng-chun;YANG Zheng-you;Department of Microbiology;College of Life Science;Key Laboratory for Agriculture Microbiology;Shandong Agricultural University;
..............page:332-335+340
Study on the effect of chlorogenic acid on the expression of key enzyme genes involved to triglyceride synthesis and degradation in high- fat diet- fed Sprague- Dawley rat adipose tissue
SONG Zhuo;CAI Xiao-qing;YAN Xiao-dong;LIU Si-le;WANG Zheng;College of Bioscience & Biotechnology;Hunan Agriculture University;
SONG Zhuo;CAI Xiao-qing;YAN Xiao-dong;LIU Si-le;WANG Zheng;College of Bioscience & Biotechnology;Hunan Agriculture University;
..............page:336-340
Preparation of 3ku ultrafiltration fractions from velvet antler and soybean protein hydrolysates and their effect on murine splenocytes proliferation
ZHAO Lei;WANG Xuan;XIE Qiao-fei;LI Si-ran;WU Di;NI Chang-zheng;Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
ZHAO Lei;WANG Xuan;XIE Qiao-fei;LI Si-ran;WU Di;NI Chang-zheng;Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:341-345
Inhibition of pancreatic cholesterol esterase activities and cholesterol micelle of EGCG and quercetin
SU Jian-hui;MA Chao-yang;YANG Lu;WANG Hong-xin;GAO Chuan-zhong;NIE Rong-jing;School of Food Science and Technology;Jiangnan University;National Engineering Research Center for Functional Food;Jiangnan University;Anhui Tongling Ruipu Peony Industry Development Co.;Ltd.;
SU Jian-hui;MA Chao-yang;YANG Lu;WANG Hong-xin;GAO Chuan-zhong;NIE Rong-jing;School of Food Science and Technology;Jiangnan University;National Engineering Research Center for Functional Food;Jiangnan University;Anhui Tongling Ruipu Peony Industry Development Co.;Ltd.;
..............page:346-349
Comparison and analysis of nutritional composition in different tissues of Florida Soft- shelled Turtle( Apalone ferox)and Chinese Soft- shelled Turtle( Pelodiscus sinensis)
WANG Guang-jun;CHEN Peng-fei;YU De-guang;WEI Nan;XIA Yun;WANG Zhi-yong;Pearl River Fisheries Research Institute;Chinese Academy of Fishery Sciences;Shanghai Ocean University;Aquatic animal disease prevention and control center of Huicheng district;
WANG Guang-jun;CHEN Peng-fei;YU De-guang;WEI Nan;XIA Yun;WANG Zhi-yong;Pearl River Fisheries Research Institute;Chinese Academy of Fishery Sciences;Shanghai Ocean University;Aquatic animal disease prevention and control center of Huicheng district;
..............page:350-355
..............page:355
Research of the hypoglycemic activity of polysaccharides from Cordyceps sinensis and other polysaccharides combination
ZHAO Ying;YANG Shao-bin;College of Bioscience and Engineering;Shenyang University;
ZHAO Ying;YANG Shao-bin;College of Bioscience and Engineering;Shenyang University;
..............page:356-360
..............page:360
Preventive effect of total flavonoids of Platycarya strobilacea insect tea on CCl4 induce liver injury in mice
WANG Rui;SUN Peng;Department of Biological and Chemical Engineering;Chongqing University of Education;
WANG Rui;SUN Peng;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:361-364+368
Effect of the mycelium of Flammulina velutipes germanium riched to anti- fatigue ability of mice
CHEN Rui-qi;ZHU Yun-lan;ZHANG Cheng;CHEN Hong-wei;LI Jing;School of Food and Biology Engineering;Xuzhou Institute of Technology;Jiangsu Province Research Center of Food and Biology Process Engineering Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;
CHEN Rui-qi;ZHU Yun-lan;ZHANG Cheng;CHEN Hong-wei;LI Jing;School of Food and Biology Engineering;Xuzhou Institute of Technology;Jiangsu Province Research Center of Food and Biology Process Engineering Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;
..............page:365-368
Effects of pueraria extract on blood lipid and anti- oxidant activity in hyperlipidemia rats
WANG Meng-meng;MEI Zhen-dong;ZHANG Miao;FAN Ya-jie;WANG Peng-peng;DU Yu-hui;ZHAO Yong-fang;WANG Ling;Department of Nutrition and Food Hygiene;College of Public Health;Zhengzhou University;People’s Hospital of Henan Province;
WANG Meng-meng;MEI Zhen-dong;ZHANG Miao;FAN Ya-jie;WANG Peng-peng;DU Yu-hui;ZHAO Yong-fang;WANG Ling;Department of Nutrition and Food Hygiene;College of Public Health;Zhengzhou University;People’s Hospital of Henan Province;
..............page:369-372
Research progress in the control of the biogenic amine in fermented sausage
SUN Xia;YANG Yong;GONG Yang;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;
SUN Xia;YANG Yong;GONG Yang;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;
..............page:373-377+388
Research status of the dietary reference intakes of N-3 polyunsaturated fatty acids
CHEN Die-ling;HUANG Wei-feng;ZHENG Xiao-hui;JI Chuan-pao;SHEN Bei-yu;Runke Biological Engineering Co.;Ltd;Guangdong Runke Biological Engineering Co.;Ltd.;
CHEN Die-ling;HUANG Wei-feng;ZHENG Xiao-hui;JI Chuan-pao;SHEN Bei-yu;Runke Biological Engineering Co.;Ltd;Guangdong Runke Biological Engineering Co.;Ltd.;
..............page:378-388
Research progress in the pretreatment of Chinese bayberry fruit before storage
JIANG Qiao-jun;ZHENG Yong-hua;XU Jing;JIANG Pei-shan;Institute of Food Science;Wenzhou Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;Xianju County Peishan Fruit and Vegetables Professional Cooperatives;
JIANG Qiao-jun;ZHENG Yong-hua;XU Jing;JIANG Pei-shan;Institute of Food Science;Wenzhou Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;Xianju County Peishan Fruit and Vegetables Professional Cooperatives;
..............page:389-393+399
Non- thermal sterilization technologies and its application in processing of aquatic products
ZHAO Yong-qiang;ZHANG Hong-jie;LI Lai-hao;YANG Xian-qing;HAO Shu-xian;WEI Ya;CEN Jian-wei;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center forAquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Science;College of Food Science and Technology;Shanghai Ocean University;
ZHAO Yong-qiang;ZHANG Hong-jie;LI Lai-hao;YANG Xian-qing;HAO Shu-xian;WEI Ya;CEN Jian-wei;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center forAquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Science;College of Food Science and Technology;Shanghai Ocean University;
..............page:394-399
..............page:400
..............page:408