Science and Technology of Food Industry 2015 Issue 15 Migration of small molecules and its effect on texture hardening in high- protein nutritious bars made of WPI during early storage

Migration of small molecules and its effect on texture hardening in high- protein nutritious bars made of WPI during early storage
LU Nai-yan;ZHANG Liang;ZHANG Xuan;LI Yan-fang;ZHOU Peng;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;

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

Effect of cooking time on physicochemical properties during the fermentation of soybean paste
CHEN Ling;CUI Chun;ZHAO Hai-feng;SU Guo-wan;College of Light Industry and Food Sciences;South China University of Technology;

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

Effect of carboxymethylation modification on konjac glucomannan film membrane
XIAO Rui;ZHANG Hua-jiang;SHI Yun-jiao;CHI Yu-jie;LI Liang;LV Xue-peng;WEI Chun-li;College of Food;Northeast Agricultural University;

..............page:58-61+65

A kinetic study on isothermal crystallization of palm oil
LIU Hai-xin;BAI Xin-peng;SU Na;LI Jing-qiu;YANG Hui-qiang;LI You-mei;LV Xiao-ya;College of Food Science and Engineering;Hainan University;The Haikou Key Lab of Bioactive Substance & Functional Foods;

..............page:62-65

Protein changes in shrimp muscle during boiled processing
LI Xiao-long;LIU Shu-cheng;XIE Wan-cui;JI Hong-wu;MAO Wei-jie;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;

..............page:66-69+73

Effect of fatty acid and α- tocopherol on the stability of sunflower oil
PAN Na;QU Wen-jiao;CHEN Gui-lin;College of Life Sciences;Inner Mongolia University;Good Agriculture Practice Engineering Technology Research Center of Chinese and Mongolian Medicine in Inner Mongolia;

..............page:70-73

Analysis of amino acid and fatty acid in the Hydropotes inermis milk and identification of the microorganism in the milk stomach
ZHAO Guo-zhong;HU Lu-jun;WANG Jin-mei;YAO Yun-ping;HAO Guang-fei;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Zoo Management Office of Wuxi;

..............page:74-77+82

Vesicles prepared with amino- phenylboronic acid modified diacetylenes and it’s uses as colorimetric sensors for cationic surfactants detection
TANG Jie;LU Sheng-guo;DUAN Xu-jia;LUO Fang;HAN Yu-wang;College of Sciences;Nanjing Tech University;College of Life Science and Pharmacy;Nanjing Tech University;

..............page:78-82

Effect of ferulic acid on the properties of gelatin
YAO Li-yun;CHEN Guang-rong;WANG Rong;LIU Hai-ying;School of Food Science and Technology;Jiangnan University;Taixing Jiangtai Aquatic Professional Cooperatives;

..............page:83-86+91

Study on the processing optimization and modelling of enzymolysis for Chickpea starch based on response surface method
GAO Yi-xia;WANG Shu-fang;WANG Dan-dan;WANG Ting-pu;College of Bioengineering and Technology;Tianshui Normal University;

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

Superficial properties of soy protein 7S and 11S at low pH
XU Hong-hua;DONG Shi-rong;HE Xue-fei;College of Food;Northeast Agricultural University;

..............page:92-95+99

Angiotensin I- converting enzyme( ACE) inhibitory activity of enzymatic hydrolysate from three- spot hippocampus
XU Ke-han;SHEN Xuan-ri;CHEN Guo-hua;College of Food Science and Technology;Hainan University;College of Ocean;Hainan University;

..............page:96-99

Study on anti- oxidant activity of polysaccharides from Hedysarum polybotrys Hand.-Mazz.by different extraction method in vitro
KOU Ning;LI Lei-qiang;LI Qin;CHENG Wei-dong;College of Basic Medical Sciences;Lanzhou University;College of Chinese Medicine;Southern Medical University;

..............page:100-103+108

Analysis of sodium 4- chlorophenxyacetate on mung bean sprouts growth and residue
YANG Jie;HUANG Shao-wen;SUN Yuan-ming;FENG Wen-ying;HE Le-qian;HUANG Zhi-guang;LIU Chun-hong;College of Food Science;South China Agricultural University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;

..............page:104-108

Effect of Zanthoxylum bungeanum Maxim.leaf extract on the lipid oxidation and fat acid composition of salted silver carp
LI Jun-ke;LIU Sen-xuan;LIU Shi-xin;CUI Bao-wei;CUI Yu-qing;PENG Zeng-qi;College of Food Engineering;Ludong University;College of Food Science and Technology;Nanjing Agricultural University;

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

Study on production technology of raising the yield of soluble dietary fiber in potato residue with cellulase
SHA Ri-na;HAN Yu-mei;ZHOU Xia;YANG Na;College of Food Science and Technology;Inner Mongolia Agricultural University;

..............page:114-116+121

Study on the effect of anti- aging and structure- function relationship of fucoidan from kelp
LI Xiao-rong;ZHANG Shuan;College of Pharmacy;Shaanxi University of Chinese Medicine;

..............page:117-121

Effect of different starter cultures on quality of pork jerky
FAN Ming-ming;HUAN Yan-jun;WENG Mei-fen;ZHENG Jia-fei;School of Food Science and Technology;Jiangnan University;

..............page:122-125+129

Research of the application of synergistic ultrasonic- ultraviolet sterilization technology on drinkable natural water
WU Mu-sheng;LI Ai-mei;JIANG Xin-hui;LI Jie-xuan;LI Chong-lin;Guangdong Dinghu Mountain Spring Water Co.;Ltd.;

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

Study on the extraction and functional properties of collagens from the skin of Chinese giant salamander and its digestibility in vitro
YUAN Tong;WANG Xi-chang;CHEN Hong-yi;WANG Wei;College of Food Science and Technology;Shanghai Engineering Research Center of Aquatic-Product Processing& Preservation;Shanghai Ocean University;

..............page:130-135+142

Impact of several strains of lactic acid bacteria on the volatile components of dry red wine
ZHOU An-ling;MI Lan;LI Ji-xin;JIANG Yu-mei;College of Food Science and Engineering;Gansu Agricultural University;

..............page:136-142

Expression of nitrite reductase gene from Lactobacillus plantarum from Sichuan pao cai
DONG Wei;CHEN An-jun;HAN Guo-quan;PU Biao;LUO Wei;HOU Xiao-yan;College of Resources and Environment;Sichuan Agricultural University;

..............page:143-147

Purification and characteristics of SOD in Morchella angusticeps
HOU Yu-yan;WU Su-rui;ZHANG Li;ZHAO Tian-rui;TAI Li-mei;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply of Marketing Cooperative;

..............page:147-151

Identification of bacterial species from raw milk by 16S r DNA sequencing
HAN Rui-fang;DONG Xiao-min;LIU Tian-ming;College of Food Science and Engineering of Qilu University of Technology;Shandong Province Key Laboratory of Microbial Engineering;

..............page:152-156+160

Inhibition of temperature and Nisin on Listeria monocytogenes
JIANG Ai-li;HU Wen-zhong;CUI Xiao-ting;CHEN Chen;Sa-ren-gao-wa;LI Jia-hui;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;

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

Research of the continuous saccharification and ethanol fermentation from pretreated corn stalks
ZHANG Quan;GUAN Hao;CAO Chang-hai;TANG Kai-yu;Fushun Research Institute of Petroleum and Petrochemicals;

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

Impacts of carbon and nitrogen sources on color value and tone value of yellow Monascus pigments
MAO Peng;ZHANG Bo-bo;XU Gan-rong;School of Biotechnology;Jiangnan University;

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

Effect of β- cyclodextrin derivative modification on enzyme properties of unfolded trypsin
LIU Jun-ping;TONG Gui-hong;LIU Wei;ZOU Li-qiang;ZHONG Jiao;LIU Xiang-yu;ZHANG Yi;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Provincial Testing Center of Quality Safety for Agricultural Products;

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

Screening of High- yeilding Plantaricin 163-1Strains induced by ⁶⁰Coγ- ray and Diethyl sulfate
DANG Li-juan;GAO Yu-qi;BIE Xiao-mei;LV Feng-xia;ZHAO Hai-zhen;LU Zhao-xin;College of Food Science and Technology;Nanjing Agricultural University;

..............page:174-179

Effects of different yeasts on apple beer fermentation and flavor
HAN Dong;LI Hong;JING Jian-zhou;School of Food and Bioengineering;Zhengzhou University of Light Industry;China national Research Institute of Food & Fermentation Industries;Sino-Germany United Research Center of Fermented alcohol Quality Safety;

..............page:179-183

Effect of different types of domestic oak products on wine aging aroma
LI Lan-xiao;LI Ji-ming;XU Yan;FAN Wen-lai;TANG Ke;YU Ying;HAN Peng;ZHAO Rong-hua;Center of Science and Technology;Changyu Group Co.Ltd.;Laboratory of Brewing Microbiology and Applied Enzymology;Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;

..............page:184-188+193

Effect of YDL080C and LEU2 gene knockout on isoamyl alcohol production in industrial yellow rice wine yeast
LI Tong;SUN Jun-yong;WU Dian-hui;LI Xiao-min;XIE Guang-fa;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;National Engineering Research Center for Chinese Rice Wine;China ShaoxingRice Wine Group Co.;Ltd;Industrial Technology Research Institute of Jiangnan University in Suqian;

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

Effect of hot air drying on flavor compounds and quality of Capsella bursa- pastoris L.
ZHANG Li;XUE Yan-jun;RU Hua;LI Bang-yu;YU Zhi-fang;Suzhou Vocational University;Suzhou Academy of Agricultural Sciences;Nanjing Agricultural University;

..............page:194-201+207

Preparation of yak pancreatin and its application in lactoalbumin hydrolysate
JIN Dong-wu;LI Ming-sheng;LONG Shi-he;CUI Meng-nan;MA Su-juan;ZHANG Jian;ZHANG Lei;LI Zhuo;FENG Yu-ping;MA Zhong-ren;The Key Bio-engineering and Technology Laboratory of Nationality Commission;Northwest University For Nationalities;Life Science and Engineering College of Northwest University for Nationalities;Engineering Technology Research Center for Animal Cell Gan Su;Life Science and Engineering College of Lanzhou University of Technology;

..............page:202-207

Optimization of extraction technology for insoluble dietary fiber from peel of Pitaya by response surface methodology
LIU Qian-qian;Heze University Pharmaceutical Science and Technology Department;

..............page:208-212+218

Research of the influence factors of thermal stability of Fresh Mare’s Milk
MIAO Sen;WANG Lu;WANG Xiao-biao;QI Tian;ZHAO Zhi-wei;WU Yun;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Science and Technology;Xinjiang Agricultural University;

..............page:213-218

Optimization of extraction conditions of intracellular polysaccharides from HL-003 using response surface methodology
ZHENG Peng-peng;LI Shan;CHEN Yu-hui;AO Xin-yu;Life Science College;Southwest Forestry University;

..............page:219-223+228

Study on clarification of sugarcane juice with lemon slag
SHEN Wang-qing;WEI Xi-jun;TANG Xue;HUO Feng;College of Chemistry and Chemical Engineering;Neijiang Normal University;

..............page:224-228

Preparation of antioxidant peptide by hydrolization of tibitan sheep serum protein by neutral protease
GAO Dan-dan;LAN Jia-guo;ZHAO Pei-pei;CAO Hong;College of Life Science and Engineering;Northwest University for Nationalities;

..............page:229-233+238

Optimization of ultrasound-assisted extraction of polyphenols from blueberry leaves by response surface method
LI Ying-chang;ZHANG Ming-hui;MA Chun-ying;LI Zuo-wei;LI Xiu-xia;ZHANG Xiao;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:234-238

Optimization for the processing conditions of vitamin E combined by crude- extracted β- lactoglobulin using response surface methodology
LIU Yan-ling;CAO Yu-lin;SHU Tian-feng;XIE Qian-qian;WU Lin-hao;HU Qi-lin;XUE Xiu-heng;College of Tea and Food Science and Technology of Anhui Agricultural University;College of Animal Technology of Anhui Agricultural University;

..............page:239-242+247

Process optimization and improvement of wheat protein fiber mechanical properties through microwave by response surface methodology
LIU Cui-qing;MA Xiao-jun;Food Science College of Jiangnan University;

..............page:243-247

Effect of drying methods on physicochemical properties of wet- processing konjac powder
WEI Yong-hua;ZHANG Dong;XIANG Hui;ZHANG Zhi-jian;The School of Biological Science & Engineering;Shaanxi University of Technology;Shaanxi Engineering Research Center for Black & Organic Foods;

..............page:248-251+264

Study on purification of the saponin from Xanthoceras sorbifolia husk and analysis of the antioxidant activity
XU Bai-yan;LI Qian;TIAN Jing;XU Long-quan;School of Biological Engineering;Dalian Polytechnic University;Modern Education Technical Department;Dalian Polytechnic University;

..............page:252-255+269

Effect of barrier property of packaging material on the quality of beef during chilling storage
LI Sheng-sheng;JIN Yi-chao;XIE Peng;Qinghai Academy of Animal and Veterinary Sciences;Institute of Animal Science;Chinese Academy of Agricultural Sciences;

..............page:256-260

Preparation and characterization of epigallocatechin-3- gallate( EGCG) antioxidant microemulsion
WANG Rong-zhen;LI Da-wei;ZHANG Shi-kang;JIN Qing-zhe;ZHU Yue-jin;WANG Xing-guo;WANG Hui;Hangzhou Tea Research Institute;CHINA COOP;School of Food Science and Technology;Jiangnan University;Zhejiang key laboratory of transboundary applied technology for tea resources;Zhejiang Yuansheng Tea Co.Ltd.;

..............page:261-264

Effect of phosphates on the texture and color of whole egg
WANG Ye;HUANG Xi;MA Mei-hu;College of Food Science and Technology of Huazhong Agricultural University;National &Local Joint Engineering Research Center for Egg Processing;

..............page:265-269

Identification of volatile compounds in potato and its distilled liquors
WANG Hui-jun;GE Xia;TIAN Shi-long;CHENG Jian-xin;HUANG Zheng;College of Food Science and Engineering;Gansu Agricultural University;Institute of Agricultural Products Storage and Processing;Gansu Academy of Agricultural Sciences;Institute of Agricultural Quality Standards and Testing Technology;Gansu Academy of Agricultural Sciences;

..............page:270-274+280

Composition analysis of the chemical composition of water extract in Radix Pseudostellariae from different habitats by UPLC- Triple TOF- MS/MS
HOU Ya;MA Yang;ZOU Li-si;LIU Xun-hong;LUO Yi-yuan;LIU Juan-xiu;LAN Cai-wu;YUAN Ji-duan;Nanjing University of Chinese Medicine;Guizhou Chang Hao Chinese Medicine Co.;Ltd.;Zherong Pharmaceutical Development Bureau;

..............page:275-280

Determination of urotropine in bean curd sticks by stable isotopic dilution- liquid chromatography with tandem mass spectrometry
XU Xing;ZHANG Xiao-ming;ZHANG Yan;SHU Ping;PENG Fei-jin;School of Food Science and Technology;Jiangnan University;Dali Comprehensive Inspection Centre of Quality and Technical Supervision;

..............page:281-283+288

Fermentation and volatile profile of sweet chestnut- glutinous rice wine
WANG Lin;XIA Yu;WEI Bin;XU Fang;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;Analytical and Testing Center;Beijing Forestry University;

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

Taste profile characterization of commercial rice wine in Xiangyang by electronic tongue analysis
GUO Zhuang;TANG Shang-wen;WANG Yu-rong;WU Meng;CAI Hong-yu;LI Yun-jie;Northwest Hubei Research Institute of Traditional Fermented Food;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;

..............page:289-293

Near infrared diffuse reflection technology of cherry fruit texture detection
LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;

..............page:293-297

Development of an indirect ELISA for Acid Red 73 in Shrimps
CHANG Xiang-cai;WEI Guo-lu;MA Ming;ZHANG Sheng-jun;SHI Miao-xiao;YANG Xiao-nong;College of Agriculture;Anshun University;College of Life Science and Technology;Southwest University for Nationalities;College of Resource & Environment;Anshun University;

..............page:298-302

Determination of vanillin and ethyl vanillin contents in beverages by GC and GC- MS
PENG Fei-jin;XU Xing;SHU Ping;MAO Yong-yang;ZHANG Yan;ZHAO Hao-jun;YANG Wei-hua;GUO Qi-xin;Dali Comprehensive Inspection Centre of Quality and Technical Supervision;

..............page:303-306

Fresh- keeping effect of two kinds of preservative treatments on fresh- cut wax gourd
LIU Cheng-hui;MA Tao;HU Wen-zhong;BAI Lu-lu;WANG Yan-ying;College of Food Science;Shenyang Agricultural University;College of Life Science;Dalian Nationalities University;

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

Effect of exogenous ethylene and methyle jasmonate( Me JA) on the wounding physiological reaction of cold storage fresh- cut pumpkin
MU Shi-yang;HU Wen-zhong;JIANG Ai-li;YAN Yuan-yuan;LI Xiao-bo;BAI Xue;College of Life Science;Dalian Nationalities University;

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

Control and mechanism of superficial scald on ‘Huaniu’apples with 1- methylcyclopropene treatment
WU Xiao-hua;XIE Min-hua;ZHAO Bo;WANG Xue-xi;CHEN Bai;Agricultural Product Storage and Processing Research Institute;Gansu Academy of Agricultural Sciences;College of Horticulture;Gansu Agricultural University;

..............page:316-320+325

Effect of freezing at different time postmortem and freezing rate on the eating quality of beef
LIU Meng;MA Chang-ming;YU Xiao-ling;CHENG Jia-jia;HOU Li-nan;MA Han-jun;ZHAO Liang;Department of Food Science and Technology;Henan Institute of Science and Technology;Commercial Science Institute of Henan Province;

..............page:321-325

Effect of freezing temperature on quality properties of quick- frozen Chimonobambusa
LIU Yu-ling;XIA Yang-yi;LI Hong-jun;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;

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

Comparison of fumigation effect of cuminaldehyde,cumin essential oil with its microcapsules on two stored- products insects
LIU Wen-ni;YAN Lu;SHEN Ke-ping;LI Hai-jie;BI Yang;ZHANG Zhong;College of Food Science and Engineering;Gansu Agricultural University;

..............page:330-333+337

Research of the effect of short term starvation to the crucian meat quality
WU Zhao-zhao;CHEN Li-li;YUAN Mei-lan;WEN Hui-fang;YANG Yu-luan;WEI Ying;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;National R&D Branch Center for Freshwater Fish Processing;

..............page:334-337

Comparison of nutritional composition between pre- and post- spawning Yangtze River- coilia
LI Yu-qi;TAO Ning-ping;ZHU Wen-qian;WANG Yu-bin;GONG Jun;ZHAO Lin-min;ZHENG Jin-yuan;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

..............page:338-341+346

Effect of pressure cooking treatments on anti- nutritional factors in four whole grains and legumes
WANG Rong;FAN Zhi-hong;SHI Hai-yan;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:342-346

ye tai bao zhuang shi chang guang chuang xin shi lu jing

..............page:346

Effect of different fatting models on non- volatile taste active compounds of Chinese mitten crab( Eriocheir sinensis) meat
SHI Jing;WANG Shuai;GONG Jun;GU Sai-qi;ZHUANG Jing;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;

..............page:347-351

shi pin gong ye ke ji kuo zeng shen gao zhuan jia de tong zhi

..............page:351

Prophylactic effect of microencapsulated kiwi on constipation
FENG Can;FENG Xia;ZHU Yi-wei;ZHAO Xin;Chongqing Food Technology Institute;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:352-356

Preventive effect of fermented Chimonobambusa quadrangularis shoot on diphenoxylate induced constipation
LI Gui-jie;WANG Cun;KUANG Gang;CHEN Shao-cheng;XIONG Zheng-wei;ZHAO Xin;College of Food Science;Southwest University;Department of Biological and Chemical Engineering;Chongqing University of Education;Chongqing Engineering Laboratory of Functional Food;Chongqing University of Education;Chongqing Enterprise Engineering Research Center of Functional Food;Chongqing University of Education;Chongqing Collaborative Innovation Center of Functional Food;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;

..............page:357-361

Protective effect on liver injury induced by CCl₄ in mice of Yam selenium polysaccharide
TENG Yang;GU Na;LUO Shi-xuan;LI Jian-hui;ZHENG Xiao-feng;HOU Li-ran;HOU Wei;GAO Jin-bo;The Key Laboratory of Biological Drugs;Education the Departmenrt of Hei Long Jiang Province;Jiamusi University;

..............page:362-364+369

Comparison and analysis of physico- chemical components of Rose rugosa cv.‘Plena’in different harvest period
SHANG Le;JIANG Yu-mei;ZHONG Du-bo;LI Ji-xin;BIAN Jia-ting;LI Yong-heng;XU Qiong;College of Food Science and Engineering;Gansu Agricultural University;Yunnan Yunce Quality Testing Co.;Ltd.;Lanzhou Agriculture Science and Technology Extension Center;

..............page:365-369

Research progress in Pickering emulsions stabilized with biomass- based solid nanoparticles
SUN Cui-xia;LIU Fu-guo;YANG Wei;YUAN Fang;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:370-375+381

Research advances in toxic effect of cadmium on aquatic animals
LUO Zheng-ming;JIA Lei-po;LIU Xiu-li;JIA Yan-qing;Department of Geography;Xinzhou Teachers University;Institute of zoology;Key Laboratory of Zoological Systematics and Evolution;Chinese Academy of science;

..............page:376-381

Antibacterial activity of plant essential oil and the application in fresh cut fruits and vegetables
FENG Ke;HU Wen-zhong;XU Yong-ping;JIANG Ai-li;Sa-ren-gao-wa;School of Life Science and Biotechnology;Dalian University of Technology;College of Life Science;Dalian Nationalities University;

..............page:382-385+389

Research progress in heavy metal of Plumbum and Cadmium in tea
XIANG Su-wen;LIU Su-chun;College of Food Science and Technology Hunan Agricultural University;Hunan Key Laboratories of Food Science and Biotechnology;

..............page:386-389

Research progress in lipase- catalyzed synthesis of sugar esters in ionic liquid
ZUO Zhu;QIN Xiao-li;WANG Jia-xu;College of Food Sciences;Southwest University;

..............page:390-395

Research of application and development of gene chip in microbiology detection
WANG Yun-zhao;HU Wen-zhong;LI Ting-ting;MU Shi-yang;College of Life Science;Dalian Nationalities University;

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

wo guo du zhong jiao chan ye de fa zhan zuo xu guo jia zheng ce he ke ji zhuan xiang zhi chi

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