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Science and Technology of Food Industry
1002-0306
2015 Issue 17
Study on the stability of emulsions prepared by different core oil
SHI Xu- hao;XU Zhen-bo;JIANG Jiang;LI Jin-wei;LIU Yuan-fa;State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;School of Food Science and Technology;Jiangnan University;Wilmar Biotechnology R&D Center Co.;Ltd.;
..............page:49-52+57
Study on activity changes of α- amylase inhibitor from white kidney beans during processing and digestion
RANG Yi- feng;ZHAO Wei;YANG Rui-jin;WU Li;MENG Dan-yang;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;
..............page:53-57
Effect of endogenous and extraneous factors on the oxidation stability of peanut oil
ZHU Ming- hui;MENG Xin-xin;WEN Xin;LIU Wen;NI Yuan-ying;LI Jing-ming;National Engineering Research Center for Fruits and Vegetables Processing;China Agricultural University;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:58-62
Optimization of enzymatic hydrolysis and determination of scavenging DPPH free radical of seahorse
ZHOU You;SU Yu- ting;XU Yong- jian;School of Marine Sciences/Key Laboratory for Applied Marine Biotechnology of Ministry of Education;Ningbo University;
..............page:63-66+71
Analysis of the correlations between antioxidant properties and the regular index of malt
QIU Ran;GUO Jian-hua;SHI Dian-yu;XU Kai;SU Hong-xu;LU Jian;School of Biotechnology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;College of Food & Biological Engineering;Qiqihar University;Cofco Malt Co.;Ltd.;
..............page:67-71
Quality characteristics analysis of different varieties of peanut butter
GONG A- na;LIU Hong-zhi;LIU Li;SHI Ai-min;LIN Wei-jing;WANG Qiang;College of Food Science and Technology;Shenyang Agricultural University;Institute of Agro- food Science and Technology;Chinese Academy of Agriculture Science;Key Laboratory of Agricultural Product Processing and Quality Control;Ministry of Agriculture;
..............page:72-76+80
Effect of formation of flocculent precipitate in liquor on medium characteristics
ZHAO Yang- yang;ZHANG Liang;HUO Dan-qun;CHAI Yu-qiang;WANG Yong- zhong;HOU Chang-jun;QIN Hui;Bioengineering college;Chongqing University;Luzhou Laojiao Co.Ltd.;National Engineering Research Center of Solid- State Brewing;
..............page:77-80
ESR detection method of radical scavenging activity of blueberry extracts
TANG Xiao- shu;GAO Ya- hui;LI Zi- jie;College of Food Science and Technology;Jiangnan University;
..............page:81-84
Effect of batter composition on edible quality of crusts from deep- fat- fried battered pork slices
ZHANG Ling- wen;JI Hong-fang;YANG Ming-duo;MA Han-jun;WANG Rui;School of Food Science;Henan Institute of Science and Technology;Postdoctoral Research Base of the Chinese Fast Food Research and Development Center;Harbin University of Commerce;
..............page:85-89+95
Effect of different preservation methods on content of pigments in tree peony
YANG Qin;YUAN Tao;SUN Xiang-bin;College of Landscape Architecture;Beijing Forestry University;National Engineering Research Center for Floriculture;Beijing Key Laboratory of Ornamental Plants Germplasm Innovation & Molecular Breeding;Beijing Laboratory of urban and rural ecology environment;Beijing Orient Landscape Co.Ltd;
..............page:90-95
Effect of different particle size and amount of bran flour on the quality and nutritional components of steamed bran
TIAN Lan- lan;GAO Gui- zhen;ZHAO Liang;WEI Lu;College of Biology and Food Engineering of Suzhou University;
..............page:96-99+103
Study on nitrite scavenging capability of 10 spice extracts
ZHANG Qiang;WANG Song- hua;SUN Yu- jun;JIANG Sheng- juan;ZHANG Min;College of Life Science;Anhui Science and Technology University;
..............page:100-103
Study on the selection of composite millet noodles prescriptions with amino acid complementation
PANG Zhen- peng;CHEN Shu- jun;KANG Jun-jie;TIAN Jin-rui;ZHAO Xin;LIU Xiao- juan;HU Jie;XU Xiao- xia;YI Xin;College of Life Science;Shanxi University;
..............page:104-108+113
The relationship between water distribution and quality of black pepper beef as affected by different deep- frying temperature
WANG Xue;NIU Hai- li;KONG Bao- hua;HAN Jian- chun;LIU Qian;College of Food Science;Northeast Agricultural University;
..............page:109-113
Expression of cyclodextrin glycosyltransferase( CGTase) gene in recombinant Escherichia coli induced by lactose
LIN Xiao- xu;LIN Xin-jian;QIU Hong-duan;CHEN Long-jun;CHEN Ji-chen;College of Biological Science and Engineering;Fuzhou University;Soil and Fertilizer Institute;Fujian Academy of Agricultural Sciences;
..............page:114-120+126
Screening and identification of Weissella cibaria with antioxidant activity in Sichuan traditional pickles and analysis of its characteristics
HUANG Dao- mei;JIA Qiu-si;HU Lu;HUANG Feng-qin;CHEN Shu-juan;HE Li;HAN Xin- feng;LIU Shu-liang;ZHANG Qi-sheng;YAN Zheng-cai;College of Food Science;Sichuan Agricultural University;Guizhou Institute of Modern Agricultural Development;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Sichuan Dongpo China Pickles Academy of Industrial Technologies Research;Sichuan Jixiangju Food Co.;Ltd.;
..............page:121-126
Study on the second pile- fermentation on quality formation of Anhua dark green tea
ZENG Bin;XIANG Yang;LIANG Min-min;HE Yu-fei;FU Dong-he;Tea Key Laboratory;Ministry of Education;Hunan Agricultural University;Botanical Resource Engineering;College of Horticulture and Landscape;Hunan Agricultural University;
..............page:127-131+141
Analysis of deoxynivalenol( DON) and masked deoxynivalenol( D3G)accumulation in different treatment wheat grains at room temperature
JIN Meng- tong;WANG Jian-hua;LIN Shan-hai;ZHAO Yong;SUN Wen-shuo;WU Ai-bo;College of Food Science and Technology;Shanghai Ocean University;Institute for Agro- food Standards and Testing Technology;Shanghai Academy of Agricultural Sciences;
..............page:132-136+141
Study on mutation breeding of Mucor miehei producing milk- clotting enzyme
LI Xue- peng;GUAN Ming-ling;FENG Rui- zhang;WANG Yue;ZHANG Zhong-ming;SHI Xi-xong;ZHANG Wei-bing;College of Food Science and Engineering;Gansu Agricultural University;Gansu provincial functional dairy engineering laboratory;Key Laboratory of Fermentation Resources and Application at Universities of Sichuan Province;Yibin University;
..............page:137-141
Research of the changes of sugar and ethanol contents during ice wine brewing process
WANG Yun- zhao;HU Wen- zhong;LI Ting-ting;MA Kun;MU Shi-yang;College of Life Science;Dalian Nationalities University;
..............page:142-146
Effect of different concentrations of ZnSO4 in fragrant red brown rice on seed germination,Zn concentration and other nutrient content
XU Hang- dan;HU Guang- lin;XIONG Xian-qing;PANG Jin-wei;Key Laboratory of Tropical Biological Resources of Ministry of Education;Hainan University Materials and Chemical Engineering;
..............page:146-149+169
Study on fermentation characteristics of several Lactiacid Bacteria starter cultures
CAI Lu- feng;DU Sha;TAN Ya;WANG Yuan- liang;College of Food Science and Technology;Hunan Agricultural University;
..............page:150-156
Site- directed mutagenesis and characteristics analysis of new staphylococcal nuclease( Nuc2)
CHEN Li- min;SHI Chun- lei;WANG Da- peng;ZHANG Dao- feng;SHI Xian- ming;MOST-USDA Joint Research Center for Food Safety;State Key Lab of Microbial Metabolism;School of Agriculture and Biology;Shanghai Jiao Tong University;
..............page:156-160+169
Identification and characterization of biogenic amines producing spoilage bacteria from ice fresh Chicken
LIU Mei;LIU Fang;LIU Fei;WANG Xin-xin;WU Hai-hong;ZHU Yong-zhi;WANG Dao- ying;XU Xiao-xi;XU Wei-min;College of Food;Northeast Agricultural University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;
..............page:161-164+169
Effect of mixed starter cultures on quality of fermented pork jerky
WANG Xin- hui;LI Jun-xia;TAN Mao-ling;BAI Ting;QU Yao;JIANG Xin-ru;Meat-processing Key Laboratory of Sichuan;Faculty of Biotechnology industry;School of Bioengineering;Xihua University;
..............page:165-169
Effects of soaking and cooking conditions on the quality of instant rice
MA Li- sha;CHEN Shu- pan;HE Guo- qing;College of Biosystems Engineering and Food Science;Zhe Jiang University;
..............page:170-175+181
Research of processing technology of fermented waxy corn Chicken Sausage
WANG Zhi- wei;CHEN Qiang;LI Xian- bao;Department of Food and Drug Anhui Science and Technology University;
..............page:176-181
Optimization of the water extraction process of 6’- O- caffeoylarbutin from Vaccinium dunalianum
LI Na;DAN Han- long;LIU Yun;LUO Xu- lu;HE Peng;KAN Huan;ZHAO Ping;Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China;Ministry of Education;Southwest Forestry University;
..............page:182-186+191
Ethanol / n- butanol aqueous two- phase coupled with ultrasound for the extraction of β- carotene from Spirulina platensis
ZHANG Xi- feng;ZHANG Fen-qin;YANG Sheng-hui;LUO Guang-hong;The College of Agriculture and Biotechnology;Hexi University;Microalgae Engineering Research Center of Gansu Province;Kaiyuan Bio- tech Development Center;Hexi University;
..............page:187-191
Study on the degradation of chitosan by ultrasonic- microwave synergistic H2O2
MAO Jiang- jiang;DENG Guang- hui;LI Xun- bi;ZHAO Qin;ZHOU Gui;School of Marine Sciences and Biotechnology;Guangxi University for Nationalities/Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources / Guangxi Colleges and Universities Key Laboratory of Chemical and Biological Transforming Process;
..............page:192-196
Study on the optimization of enzymatic extraction technology of polysaccharide from Camellia japonica L.by response surface methodology and investigation on its antioxidant activity
GONG Jian;Department of Pharmaceutical and Biological Engineering;Zibo Vocational Institute;
..............page:197-201
Optimization of the hydrolytic conditions for the preparation of peptides from Sinonovacula constricta by neutral protease
ZHANG Hui- ting;CHENG Wen- jian;LIANG Peng;CHEN Li- jiao;LIU Wen-zhao;ZHAO Hui-shuang;College of Food Science;Fujian Agriculture and Forestry University;
..............page:202-205+210
Effect of extrusion conditions on lipid quality in puffed food
LI Xiao- wen;LI Lin;LI Bing;ZHANG Xia;XU Zhen-bo;College of Light Industry and Food Science;South China University of Technology;Dongguan University of Technology;
..............page:206-210
Study on extraction process of water soluble polysaccharides from Zizania latifolia and determine component of monosaccharide
WANG Ming- chun;ZHAO Shi-wei;ZHU Pei-lei;ZHANG Yue;ZHU Xiao- yan;ZHOU Yi-bin;ZENG Xiao-xiong;Department of Food Science and Engineering;College of Tea and Food technology;Anhui Agricultural University;Institute of Horticulture;Academy of Anhui Agricultural Science;College of Food Science and Technology;Nanjing Agricultural University;
..............page:211-214+219
Study on the monosaccharide compositions,physico- properties and preparation technology of soluble dietary fiber by enzymatic method from Pyracantha Fortuneana
HAN Lin;WU Ying- mei;WANG Kai-tuo;WANG Zhao-dan;TANG Hua-li;GAO Yu-jie;College of Life Science and Engineering of Chongqing Three Gorges University;
..............page:215-219
Optimization of heat pump drying technology Parameters of Pericarpium Citri Reticulatae
GONG Li;LONG Cheng-shu;LIU Qing-hua;ZHAO Xi-he;Guangdong Agricultural Machinery Research Institute;Key Lab of GD for Agricultural Products Dry Processing Engineering;
..............page:220-223+228
Study on the preparation of DHA algal oil microcapsule powder using Whey Isolate Protein as main wall material
ZHONG Hui-chang;Xiamen Huison Biotech Co.;Ltd.;
..............page:224-228
Study on enzymatic- assisted ultrasonic extraction and antibacterial activity of polysaccharide from Hylocereus undatus
XIONG Jian- wen;XU Jin-rong;ZHANG Jia-yan;WEI Jian-feng;CAI Jin-yuan;Lushan College of Guangxi University of Science and Technology;Dept of Biological and Chemical Engineering;Guangxi University of Science and Technology;
..............page:229-233+238
Optimization of germination of selenium enrichment of brow rice germination by response surface method
HU Ling- ling;LI Chun-yang;ZENG Xiao-xiong;WU Jian-su;Nanjing Agriculture University;Food College;Institute of Agro- Food Science and Technology;Jiangsu Academy of Agriculture Science;Jiangsu Yuanwang Selenium- rich Agricultural Products Co;Ltd.;
..............page:234-238
Process optimization on freeze drying of Hetao muskmelons by response surface method
LIU Xuan;ZHAO Li- qin;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:239-242+252
Study on the preparation and antioxidant activity of antioxidant peptides from apricot kernel
ZHAO Huan- xia;ZHANG Hai- sheng;HUANG Pu;KU Ting;College of Food Engineering and Nutritional Science;Shannxi Normal University;
..............page:243-248+252
Study on the processing technology of fresh cornus fruit clear juice
WANG Yong-liang;Shanxi Food Industrial Research Institute;
..............page:249-252
Study on the effect of taurine on protease activity of Aspergillus oryzae
LI Shi- wen;LIU Ya-qi;LIU Jing-jing;LI Dong-sheng;XU Ning;HU Yong;CAO Yi-ze;FU Cai-xia;WANG Chao;Hubei Collaborative Innovation Center of Industrial Fermentation;Research Center of Food Fermentation Engineering and Technology of Hubei;Hubei University of Technology;Research Center of Konjac Food Fermentation of Hubei;Hubei Tulaohan Flavouring and Food Company;
..............page:253-255+261
Effect of Compound Phosphate,Transglutaminase,and Soybean Protein Isolate on textural properties and sensory quality of Duck Ham
NIE Xiao- kai;DENG Shao- lin;ZHOU Guang- hong;XU Xing-lian;Key Lab of Meat Processing and Quality Control;MOE;National Center of Meat Quality and Safety Control;Synergetic Innovation Center of Food Safety and Nutrition;Jiangsu Innovation Center of Meat Production and Processing;Nanjing Agricultural University;
..............page:256-261
Study on the application of curdlan in fresh- water fish surimi- based products
DING Li- li;GUO Hong- ming;WU Jun;ZHANG Sheng;Jiangsu Yi Ming biological products Co.Ltd.;
..............page:262-264+274
Risk sources structure model of Agri- product supply chain on internet of things
HAO Shi- mian;WANG Wei- zhong;SHEN Man- man;School of Management;Anhui Science and Technology University;
..............page:265-268+274
Determination of 9 photo- initiators residues in food plastic packaging by dispersive solid phase extraction coupled with gas chromatograph- mass spectrometry
ZHANG Ju- zhou;SHANG Guang-zhi;CAI Hui-mei;CHEN Gui-jie;PENG Chuan-yi;TAO Gu-shuai;China National Center for Quality Supervision and Test of Agricultural-Avocation Processed Food;Anhui Provincial Institute for Food and Drug Test;School of Tea & Food Science and Technology;Anhui Agricultural University;State Key Laboratory of Tea Plant Biology and Utilization;Anhui Agricultural University;
..............page:269-274
Effect of different levels of arachidonic acid in diets on odorants of Chinese Mitten Crab( Eriocheir sinensis)
ZHUANG Ke- jin;WANG Shuai;WANG Xi-chang;WU Xu-gan;GUO Yan-ru;LONG Xiao-wen;College of Food Science and Technology;Shanghai Ocean University;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Ministry of Education;Shanghai Ocean University;
..............page:275-280+285
Determination of soluble sugars from Pleurotus eryngii,Lentinula edodes and their blanching liquid by GC- MS
DUAN Xiu- hui;LI Lu;XUE Shu-jing;HUANG Wen;GAO Hong;ZHOU Ming;CHENG Wei;Institute for Farm Products and Nuclear-Agricultural Technology;HAAS;College of Food Science & Technology;Huazhong Agricultural University;
..............page:281-285
Comparison of three detection methods of Lactoperoxidase
CHE Hong- xia;LI Jing- wen;CHENG Li- ming;LIU Li- li;XU Xiao- xi;JIANG Zhan- mei;Key Lab of Dairy Science Ministry of Education;Food Science & Technology of Northeast Agricultural University;
..............page:286-289
Application of detection of process parameters in the Chinese rice wine by NIRS
ZHANG Yan;ZHAO Zhong- gai;LIU Fei;Institute of Automation;Key Laboratory of Advanced Process Control for Light Industry;Ministry of Education;Jiangnan University;
..............page:290-294+299
Cherry brittleness near infrared detection in the process of brittle in cold storage
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:295-299
Effects of age on intramuscular fat,meat quality and volatile flavor compounds in sheldrake
ZHENG He- yang;PAN Dao-dong;SUN Yang-ying;CAO Jin-xuan;ZENG Xiao-qun;Food Science and Engineering Department of Marine Sciences School;Ningbo University;Food Science and Nutrition Department;Nanjing Normal University;
..............page:300-304+311
Determination of 33 kinds of pesticide residues in wine by GC- MS
WU Shuai;LI Xiang-nan;WANG Kai-yu;HUO Sheng-nan;HAN Sheng-qian;Yantai Testing Center for Food and Drug;College of Food Science and Engineering;Shandong Agricultural University;Information Research Institute of science and technology of Yantai;Shandong Institute for Food and Drug Control;Yantai Quality Certification Consulting Center;
..............page:305-311
Effect of High Pressure Processing( HPP) on the preservation and quality of abalone
YUAN Chao;ZHAO Feng;ZHOU De-qing;LIU Yuan-ping;LI Yu-jin;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;Rongcheng Taixiang Food Products Co.;Ltd.;Shandong Provincial Key Laboratory of Processing Technology of Frozen Prepared Food;
..............page:312-316+321
Effect of Cinnamomum cassia extractions on fresh- keeping of ‘Newhall’Navel orange
WAN Chun- peng;CHEN Chu- ying;CHEN Ming;QU Xue- yan;CHEN Jin- yin;Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables;Jiangxi Agricultural University;
..............page:317-321
Research of stress defense response to jasmonic acid methyl ester( Me JA) and ethephon for 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:322-325+329
Evaluation of the quality of different varieties of pears and effect of temperature on pear concentrated juice
CHEN Shu- jun;ZHAO Xin;KANG Jun- jie;TIAN Jin- rui;PANG Zhen- peng;LIU Xiao- juan;YI Xin;HU Jie;XU Xiao- xia;College of Life Science;Shanxi University;
..............page:326-329
Effect of 1- MCP treatment on chilling injury and quality of Zucchini
FAN Lin- lin;GAO Yuan- hui;GAO Li-pu;ZUO Jin-hua;WANG Qing;WU Jie;SHI Jun-yan;WANG Qian;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:330-334
Study on fresh- keeping method of Xinjiang pike with partial freezing
ZHANG Qiang;HU Wei-gang;JIN Xin-wen;Institute of Agro-Products Processing Science and Technology;Key lab of Agro- Products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;
..............page:335-338
Antagonistic effect of extracts of Sargassum integerrimum against hyperuricemia in mouse exposed to yeast extract
XIAO Wei;TAO Ye-xing;GU Yi-peng;ZHANG Da-yan;LU Hong-yu;LIU Hua-zhong;College of Food Science & Technology;Guangdong Ocean University;College of Science;Guangdong Ocean University;
..............page:339-342
Effect of Areca catechu extracts on immunity functions and antioxidant activities in mice
TAN Shu- hua;LIU Qiong;XIE Zhi;QIN Ming- zhen;JIA Ya- fei;FU He- jie;School of life sciences;Hunan university of Science and Technology;
..............page:343-346
Study on the Hypoglycemic effect of Zhejiangqiye and Shanmeierhao pumpkin extracts
WANG Shi- miao;SUN Shi-yong;KANG Wen-yi;SUN Li;ZHOU Jun-guo;LI Xin-zheng;School of Horticulture and Landscape Architecture;Henan Institute of Science and Technology;School of Pharmacy Henan University College;
..............page:347-351+357
Effect of two kinds of polysaccharide on growth,blood lipid and composition in muscle of Schizothorax prenanti Tchang
FENG Jiao;WU Ying- long;XIA Xiao-jie;WANG Hong-jie;TANG Hao-lan;College of Food Science;Sichuan Agricultural University;
..............page:352-357
In vitro binding of bile salts by water- soluble AAP
LIU Rong;WANG Lei;LUAN Shu-ying;CHENG Ping;WANG Zhen-yu;College of Forestry;Northeast Forest University;Department of Food Science and Engineering;Harbin Institute of Technology;
..............page:358-361
Effect of load training and fructo- oligosaccharides binding load training on cellular immune function in rats
CAI Zhi- qiang;WANG Li-miao;HUO Hong-feng;Langfang Teachers University;Xingtai University;Hebei Normal University;
..............page:362-365+370
Components analysis of proteins and plysaccharides from Chuanminshen violaceum
DONG Hong- min;LI Lu;SHEN Li- wen;LI Hui- yan;QIN Wen;College of Food Science;Sichuan Agricultural University;
..............page:366-370
Effect of different calcium supplements on the absorption of calcium and ferrum in the iron deficiency anemia rats
WU Mei- yin;CHEN Shao-jie;YAN Xiao;Guangzhou Lanyun Medicine Research Co.Ltd.;Treerly Women’s Nutrition and Health Institute;Ji’nan University;
..............page:371-374
Research progress in ingredient difference among different types of ginger and the postharvest preservation technology
ZHU Dan- shi;LIU Ren-bin;DU Wei;GE Yong-hong;CAO Xue-hui;LI Jian-rong;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Linghai Fumin Agricultural Development Co.;LTD;Dalian Renhe Group;
..............page:375-378+383
Research progress in wheat germ cell- free protein synthesis system
LIU Yong- xiang;CHEN Si- yuan;ZHANG Yi- jing;CAO Xiao- zhou;CHEN Hai- juan;SHEN Xin- chun;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety / Key Laboratory of Grains and Oils Quality Control and Processing;Nanjing University of Finance and Economics;
..............page:379-383
Research progress in vacuum processing technology of fruit and vegetable chips
LI Zhi- ya;LI Qing-ming;SU Xiao-jun;ZHANG Li-ru;LI Wen-jia;College of Food Science and Technology;Hunan Agricultural University;State Key Lab for Germplasm Innovation and Utilization of Crop;
..............page:384-387
Study on the purificaion of flavonoids in leaves of cherry and cherry seeds oil
JIANG Dan;HU Wen-zhong;JIANG Ai-li;CHEN Chen;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
..............page:388-391
Progress in dissolution of polysaccharide with ionic liquid
XIANG Ping- ping;XIE Zheng;ZHANG Yi-ping;LIU Mei;YAO Xiao-mai;CHEN Shan;Engineering Center for Sugarcane and Canesugar;Guangxi University;Engineering Center for Sugar and Comprehensive Utilization;Ministry of Education;
..............page:392-395+399
Research progress in bioaccumulation of trace elements in edible fungus
ZHAO Jing;GANG Jie;College of Life Science;Dalian Nationalities University;
..............page:396-399