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
..............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
..............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
..............page:96-99+103
..............page:100-103
..............page:104-108+113
..............page:109-113
..............page:114-120+126
..............page:121-126
..............page:127-131+141
..............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
..............page:142-146
..............page:146-149+169
..............page:150-156
..............page:156-160+169
..............page:161-164+169
..............page:165-169
..............page:170-175+181
..............page:176-181
..............page:182-186+191
..............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
..............page:197-201
..............page:202-205+210
..............page:206-210
..............page:211-214+219
..............page:215-219
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..............page:224-228
..............page:229-233+238
..............page:234-238
..............page:239-242+252
..............page:243-248+252
..............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
..............page:256-261
..............page:262-264+274
..............page:265-268+274
..............page:269-274
..............page:275-280+285
..............page:281-285
..............page:286-289
..............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
..............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
..............page:312-316+321
..............page:317-321
..............page:322-325+329
..............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
..............page:335-338
..............page:339-342
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..............page:347-351+357
..............page:352-357
..............page:358-361
..............page:362-365+370
..............page:366-370
..............page:371-374
..............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
..............page:384-387
..............page:388-391
..............page:392-395+399
..............page:396-399