1002-0306
2015 Issue 18
..............page:44
Determination of five flavonoids in jujube leaves by HPLC
LI Xi-yue;GAO Zhe;WANG Rong-fang;CUI Can;AN Xiao-nan;CUI Tong;College of Food Science and Technology;Agricultural University of Hebei;
LI Xi-yue;GAO Zhe;WANG Rong-fang;CUI Can;AN Xiao-nan;CUI Tong;College of Food Science and Technology;Agricultural University of Hebei;
..............page:49-52+58
Magnetic molecularly imprinted nanocompsites combined with solid phase extraction detect tetracycline antibiotic residues
WANG Ya-qun;PAN Dao-dong;School of Marine Sciences;Ningbo University;
WANG Ya-qun;PAN Dao-dong;School of Marine Sciences;Ningbo University;
..............page:53-58
Matrix-assisted laser desorption ionization-time of flight mass spectrometry for the identification and detection of foodborne pathogens
ZHOU Qian-yu;ZHANG Yan-guo;HUANG Cheng-cai;XIE Jing-li;GAO Qing-zhen;LIU Su;Institute of Vegetables and Flowers;Chinese Academy of Agricultural Sciences;Supervision and Testing Center for Vegetable Quality;Ministry of Agriculture;Shimadzu Co.;Ltd.Analytical Instruments Dept;
ZHOU Qian-yu;ZHANG Yan-guo;HUANG Cheng-cai;XIE Jing-li;GAO Qing-zhen;LIU Su;Institute of Vegetables and Flowers;Chinese Academy of Agricultural Sciences;Supervision and Testing Center for Vegetable Quality;Ministry of Agriculture;Shimadzu Co.;Ltd.Analytical Instruments Dept;
..............page:59-64+76
Simultaneous determination of four sulfonamide in animal derived food samples by polyvinylidene fluoride membrane-based dot immunoassay
CAO Xi-chun;XU Yang;HE Qing-hua;LIU Xing;State Key Laboratory of Food Science and Technology;Sino-Germany Joint Research Institute;Nanchang University;
CAO Xi-chun;XU Yang;HE Qing-hua;LIU Xing;State Key Laboratory of Food Science and Technology;Sino-Germany Joint Research Institute;Nanchang University;
..............page:65-69+81
Analysis of volatile oil of Artemisia annua L. by MassworksTMtechnology and gas chromatography / mass spectrometr
HU Guang-jing;ZHOU Wei;ZHANG Ya-heng;LEI Chun-ni;School of Geography & Environmental Science;Northwest Normal University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
HU Guang-jing;ZHOU Wei;ZHANG Ya-heng;LEI Chun-ni;School of Geography & Environmental Science;Northwest Normal University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
..............page:70-72+86
Antibacterial activities of rhubarb extracts against food-borne bacteria and the bioactive compounds
HOU Yuan-yuan;WU Wen-hui;XU Jian-feng;SONG Yi-shan;Colleage of Food Science and Technology;Shanghai Ocean University;
HOU Yuan-yuan;WU Wen-hui;XU Jian-feng;SONG Yi-shan;Colleage of Food Science and Technology;Shanghai Ocean University;
..............page:73-76
Effect of fat addition on hardness and water holding capacity of restructured meat
JIANG Ping-xiang;XIA Ning;WEI Bao-yao;TENG Jian-wen;WANG Qin-zhi;Department of Food Science and Engineering;Guangxi University;
JIANG Ping-xiang;XIA Ning;WEI Bao-yao;TENG Jian-wen;WANG Qin-zhi;Department of Food Science and Engineering;Guangxi University;
..............page:77-81
Changes in myofibrillar proteins of grass carp during chilling storage
WANG Fa-xiang;ZHANG Fu-lan;LIU Yong-le;YU Jian;WANG Jian-hui;LI Xiang-hong;CHEN Qi;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources;College of Chemisty and Biology Engineering;Changsha University of Science and Technology;
WANG Fa-xiang;ZHANG Fu-lan;LIU Yong-le;YU Jian;WANG Jian-hui;LI Xiang-hong;CHEN Qi;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources;College of Chemisty and Biology Engineering;Changsha University of Science and Technology;
..............page:82-86
Effect of ultra-high pressure on the flavor of cooked white shrimp meat
YANG Yang;SHI Wen-zheng;WANG Zhi-he;HE Guo-qing;College of Food Science and Technology;Shanghai Ocean University;Department of Food Science and Nutrition;Zhejiang University;
YANG Yang;SHI Wen-zheng;WANG Zhi-he;HE Guo-qing;College of Food Science and Technology;Shanghai Ocean University;Department of Food Science and Nutrition;Zhejiang University;
..............page:87-92+98
Antibacterial activity and mechanism of walnut green husk ’ extract
REN Xian-wei;WEI Xiao-lu;HUANG Xin;LIU Li;FENG Yue;XIA Xue-shan;Faculty of Life Science and Technology;Kunming University of Science and Technology;
REN Xian-wei;WEI Xiao-lu;HUANG Xin;LIU Li;FENG Yue;XIA Xue-shan;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:93-98
Study on physicochemical properties of germinated brown rice flour
WANG Na;WU Na-na;TAN Bin;LI Xing-feng;College of Biological Science and Engineering;Hebei University of Science and Technology;Academy of State Administration of Grain;
WANG Na;WU Na-na;TAN Bin;LI Xing-feng;College of Biological Science and Engineering;Hebei University of Science and Technology;Academy of State Administration of Grain;
..............page:99-102+112
Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams
LI Liang-hao;WANG Yong-li;TANG Jing;WANG Jian;WU Hai-zhou;YANG Rong-rong;ZHANG Jian-hao;National Central of Meat Quality and Safety Control;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
LI Liang-hao;WANG Yong-li;TANG Jing;WANG Jian;WU Hai-zhou;YANG Rong-rong;ZHANG Jian-hao;National Central of Meat Quality and Safety Control;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
..............page:103-107+112
Antibacterial activity of oxygen-containing sulfide flavors against some common pathogenic bacteria in vitro
LIANG Ying;ZHU Jun-ya;ZHANG Gong-liang;GAN Wei-qi;SUN Li-ming;HOU Hong-man;School of Food Science and Technology;Dalian Polytechnic University;
LIANG Ying;ZHU Jun-ya;ZHANG Gong-liang;GAN Wei-qi;SUN Li-ming;HOU Hong-man;School of Food Science and Technology;Dalian Polytechnic University;
..............page:108-112
Effect of oxidative modification by malondialdehyde on functional properties of rice protein
WU Wei;CAI Yong-jian;WU Xiao-juan;LI Tong;LIN Qin-lu;YANG Tao-tao;College of Food Science and Engineering;Center South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;Hunan Grain Group;
WU Wei;CAI Yong-jian;WU Xiao-juan;LI Tong;LIN Qin-lu;YANG Tao-tao;College of Food Science and Engineering;Center South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;Hunan Grain Group;
..............page:113-116+122
Effect of temperature and p H on the growth and mycotoxins production of various Fusarium species
SHI Wen;HAN Zheng;WU Ai-bo;WANG Zhou-ping;School of Food Science and Technology;Jiangnan University;Institute for Agri-food Standards and Testing Technology;Shanghai Academy of Agricultural Sciences;
SHI Wen;HAN Zheng;WU Ai-bo;WANG Zhou-ping;School of Food Science and Technology;Jiangnan University;Institute for Agri-food Standards and Testing Technology;Shanghai Academy of Agricultural Sciences;
..............page:117-122
Effect of extrusion temperature and material moisture on the damaged starch content of brown rice flour and noodle quality
YANG Ting;WU Na-na;TAN Bin;ZHU Ke-xue;TIAN Xiao-hong;LIU Yan-xiang;WANG Li-ping;LIU Ming;Academy of State Administration of Grain;School of Food Science and Technology;Jiangnan University;
YANG Ting;WU Na-na;TAN Bin;ZHU Ke-xue;TIAN Xiao-hong;LIU Yan-xiang;WANG Li-ping;LIU Ming;Academy of State Administration of Grain;School of Food Science and Technology;Jiangnan University;
..............page:123-125+130
Study on the relationship between the browning and polyphenol oxidase activity of Castanea mollissima
ZHENG Long;XIAO Zheng-dong;WANG Lu-jun;CAI Xin-ling;FU Song-ling;School of Forestry and Landscape Architecture;Anhui Agricultural University;Anhui Acaademy of Forestry;
ZHENG Long;XIAO Zheng-dong;WANG Lu-jun;CAI Xin-ling;FU Song-ling;School of Forestry and Landscape Architecture;Anhui Agricultural University;Anhui Acaademy of Forestry;
..............page:126-130
Quality evaluation of fresh and dead Chinese mitten crab(Eriocheirsinensis)
WANG Ya-hui;WANG Xi-chang;WANG Shuai;GUO Yan-ru;ZHAO Liang;ZENG Si-si;College of Food Science and Technology;Shanghai Ocean University;
WANG Ya-hui;WANG Xi-chang;WANG Shuai;GUO Yan-ru;ZHAO Liang;ZENG Si-si;College of Food Science and Technology;Shanghai Ocean University;
..............page:131-136+151
Effect of environmental factors on the interaction between rice bran insoluble dietary fiber and blueberry polyphenols
YANG Yan;LI Meng-meng;SUN Zhi-da;College of Food Science;Huazhong Agriculture University;
YANG Yan;LI Meng-meng;SUN Zhi-da;College of Food Science;Huazhong Agriculture University;
..............page:137-140+155
Comprehensive evaluation on volatile components in ozone and ultraviolet combined treatment Lycium barbarum based on principal component analysis
GONG Yuan;WANG Xu;LIAO Ruo-yu;XU Meng-xia;LIU Dun-hua;College of Agriculture;Ningxia University;
GONG Yuan;WANG Xu;LIAO Ruo-yu;XU Meng-xia;LIU Dun-hua;College of Agriculture;Ningxia University;
..............page:141-146+159
Biological characteristics of antimicrobial substance produced by Enterococcus faecalis 8-1
BAO Guan-yuan;GUO Hai-yan;JIA Mu-tai;SU Shao-feng;HE Yin-feng;MANG Lai;WU Jing;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Animal Science;Inner Mongolia Agricultural University;Inner Mongolia Academy of Agricultural &Animal Husbandry Sciences;
BAO Guan-yuan;GUO Hai-yan;JIA Mu-tai;SU Shao-feng;HE Yin-feng;MANG Lai;WU Jing;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Animal Science;Inner Mongolia Agricultural University;Inner Mongolia Academy of Agricultural &Animal Husbandry Sciences;
..............page:147-151
Study on brewing process of lotus seed rice wine
MO Fan;HE Guo-qing;College of Biosystems Engineering and Food Science;Zhejiang University;Zhejiang Provincial Key Laboratory of Food Microbiology;
MO Fan;HE Guo-qing;College of Biosystems Engineering and Food Science;Zhejiang University;Zhejiang Provincial Key Laboratory of Food Microbiology;
..............page:152-155
Cloning of β2 adrenergic receptors c DNA and construction of yeast expression plasmid
WANG Jian;LI Yong-fei;SHE Yong-xin;JIN Mao-jun;WANG Jing;Institute of Quality Standards and Testing Technology for Agri-products of CAAS;Key Laboratory of Agrifood Safety and Quality;Ministry of Agriculture;Department of Food Science;Hebei North University;
WANG Jian;LI Yong-fei;SHE Yong-xin;JIN Mao-jun;WANG Jing;Institute of Quality Standards and Testing Technology for Agri-products of CAAS;Key Laboratory of Agrifood Safety and Quality;Ministry of Agriculture;Department of Food Science;Hebei North University;
..............page:156-159
Site-directed mutagenesis of lipoxygenase from Anabaena sp.PCC 7120 and enzymatic properties of the mutants
DIAO Han-wen;ZHANG Chong;LV Feng-xia;BIE Xiao-mei;LU Zhao-xin;College of Food Science and Technology;Nanjing Agriculture university;
DIAO Han-wen;ZHANG Chong;LV Feng-xia;BIE Xiao-mei;LU Zhao-xin;College of Food Science and Technology;Nanjing Agriculture university;
..............page:160-164+169
Optimum technology of preparing mulberry juice by compound enzymolysis method
XU Li-ping;DU Bao-lei;LI Chun-yang;LIU Xiao-lin;College of Food Science and Engineering;Harbin University of Commerce;Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Science;Xuzhou Linquan Green Food Beverage Factory;
XU Li-ping;DU Bao-lei;LI Chun-yang;LIU Xiao-lin;College of Food Science and Engineering;Harbin University of Commerce;Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Science;Xuzhou Linquan Green Food Beverage Factory;
..............page:165-169
Screening and identification of protease-producing strain for hydrolysis of rice dreg protein
XUE Rong-tao;LI Cui-qin;HE La-ping;CHEN Chang-yong;SONG Xiao-juan;WANG Meng;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Guizhou University;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Pork Products Research Center of Engineering Technology;
XUE Rong-tao;LI Cui-qin;HE La-ping;CHEN Chang-yong;SONG Xiao-juan;WANG Meng;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Guizhou University;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Pork Products Research Center of Engineering Technology;
..............page:170-175+181
Dynamic changes of lactic acid bacteria flora during the fermentation of red radish pickle
LIU Chun-yan;XIA Jiao;XU Lin;WANG Shuang;PU Biao;College of Food;Sichuan Agricultural University;
LIU Chun-yan;XIA Jiao;XU Lin;WANG Shuang;PU Biao;College of Food;Sichuan Agricultural University;
..............page:176-181
Study on enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity
LIU Yan;DUAN Zhen-hua;LUO Wei;HU Bing-yang;College of Food Science and Technology;Hainan University;Key Laboratory of Tropical Biological Resources;Ministry of Education;Hainan University;
LIU Yan;DUAN Zhen-hua;LUO Wei;HU Bing-yang;College of Food Science and Technology;Hainan University;Key Laboratory of Tropical Biological Resources;Ministry of Education;Hainan University;
..............page:182-185+192
Breeding of ε-poly-L-lysine producing strain with combined mutation and the optimization of its fermentation medium
WU Chen-qi;FU Jiao-long;CHEN Dong-quan;QIAN Da-wei;LI Liang-zhi;HU Cui-ying;WANG Tao-yun;School of Chemistry Biology and Material Engineering;Suzhou University of Science and Technology;Key Laboratory of New Energy and Low-carbon Technology of Suzhou City;
WU Chen-qi;FU Jiao-long;CHEN Dong-quan;QIAN Da-wei;LI Liang-zhi;HU Cui-ying;WANG Tao-yun;School of Chemistry Biology and Material Engineering;Suzhou University of Science and Technology;Key Laboratory of New Energy and Low-carbon Technology of Suzhou City;
..............page:186-192
Immobilization of phenylalanine ammonia lyase by biomimetic silica and its stability
CUI Jian-dong;LIANG Long-hao;HAN Cong;LIU Rong-lin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
CUI Jian-dong;LIANG Long-hao;HAN Cong;LIU Rong-lin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
..............page:193-196+202
Isolation,identification and biological characteristics of pathogenic bacteria for sweet cherry
DU Xiao-qin;LI Jie;QIN Wen;LI Yu;HE Jing-liu;WANG Wei-qiong;CHEN Qin-yuan;YE Xin-yi;College of Food Science;Sichuan Agricultural University;
DU Xiao-qin;LI Jie;QIN Wen;LI Yu;HE Jing-liu;WANG Wei-qiong;CHEN Qin-yuan;YE Xin-yi;College of Food Science;Sichuan Agricultural University;
..............page:197-202
Study on the factors affecting exopolysaccharide production by fermentation with Tibetan Kefir and its application
WANG Ji;TIAN Zheng;ZHAO Xiao;CAO Yong-qiang;YANG Zhen-nai;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;Beijing Shunxin Agriculture Co.;Ltd.;
WANG Ji;TIAN Zheng;ZHAO Xiao;CAO Yong-qiang;YANG Zhen-nai;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;Beijing Shunxin Agriculture Co.;Ltd.;
..............page:203-208
Screening of heat tolerable lactic acid bacteria and characterization of their β-galactosidases
LI Meng-fei;SUN Qing-hui;ZHANG Yan;YANG Hong-jiang;Key Laboratory of Industrial Microbiology;Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science & Technology;Tianjin Shuang Lian Ke Xin Biotechnology Co.;Ltd.;
LI Meng-fei;SUN Qing-hui;ZHANG Yan;YANG Hong-jiang;Key Laboratory of Industrial Microbiology;Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science & Technology;Tianjin Shuang Lian Ke Xin Biotechnology Co.;Ltd.;
..............page:209-213+218
Optimization of technology for enzymatic decortication of green pepper by stirring
ZHANG Rong-hu;DOU Zhi-hao;XIE Hui;HE Ai;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;
ZHANG Rong-hu;DOU Zhi-hao;XIE Hui;HE Ai;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;
..............page:214-218
Identification of yeast in fermented pancake batter and optimization formulations of protection agent
TANG Ming-li;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;
TANG Ming-li;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;
..............page:219-223
Recombinant construction,optimization and enzymatic properties analysis of cellobiohydrolase 1
XIE Zhi-hao;ZHANG Qing-qing;TANG Bin;LI Song;DANG Tong-xue;College of Biochemical Engineering;Anhui Polytechnic University;Engineering Technology Research Center of Anhui Microbial Fermentation;
XIE Zhi-hao;ZHANG Qing-qing;TANG Bin;LI Song;DANG Tong-xue;College of Biochemical Engineering;Anhui Polytechnic University;Engineering Technology Research Center of Anhui Microbial Fermentation;
..............page:224-228+243
Study on purification and characterization of a lipase from Aspergillus oryzae As-W6
WANG Kai-ping;LI Hong-wei;WU Yu;TANG Zheng-jiang;TANG Fei;LIU Guo-qing;College of Biotechnology and Food Engineering;Hefei University of Technology;
WANG Kai-ping;LI Hong-wei;WU Yu;TANG Zheng-jiang;TANG Fei;LIU Guo-qing;College of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:229-232+243
Clone,expression,purification and activity characterization of Jian carp(Cyprinus carpio var. Jian) Cathepsin L
LI Ran;CHEN Zhi-guang;JIANG Ran-ran;CHEN Xiu-hua;LI Shu-hong;LI Xin;ZHONG Hai-xia;DAN Jing;College of Food Science;Sichuan Agricultural University;
LI Ran;CHEN Zhi-guang;JIANG Ran-ran;CHEN Xiu-hua;LI Shu-hong;LI Xin;ZHONG Hai-xia;DAN Jing;College of Food Science;Sichuan Agricultural University;
..............page:233-237+247
Response surface optimization of ultrasonic-assisted tea seed oil hydrolysis catalyzed by lipase LVK
XIANG Xiao-le;YU Ji;YANG Wan-gen;XIANG Yong-ping;MA Cheng-jin;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Institute of Food Science;Jishou University;Tea Project Management Bureau of Guzhang County;
XIANG Xiao-le;YU Ji;YANG Wan-gen;XIANG Yong-ping;MA Cheng-jin;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Institute of Food Science;Jishou University;Tea Project Management Bureau of Guzhang County;
..............page:238-243
Optimization of extraction technology for polyphenols from grape seeds by accelerated solvent extraction
LIU Ye;LI Hua;ZHENG Ya-lei;YANG Shi-ling;LI Ying-ying;College of Enology;Northwest A&F University;
LIU Ye;LI Hua;ZHENG Ya-lei;YANG Shi-ling;LI Ying-ying;College of Enology;Northwest A&F University;
..............page:244-247
Antioxidant activity of ultrasonic extraction isolates from three gorges reservoir area Juglans regia of Wu walnut
CHEN Lin;WANG Zhao-dan;QU Liu-zhu;JIN Xiao-yong;WANG Xiao-yu;Biotechnology and Food Basic Experimental Teaching Center College of Life Science and Engineering;Chongqing Three Gorges University;
CHEN Lin;WANG Zhao-dan;QU Liu-zhu;JIN Xiao-yong;WANG Xiao-yu;Biotechnology and Food Basic Experimental Teaching Center College of Life Science and Engineering;Chongqing Three Gorges University;
..............page:248-251+256
Optimizing enzymatic production of shrimp sauce by response surface methodology
WANG Di;MU Jian-lou;Liu Chun-ran;WANG Jie;CAO Bao-zhong;SU Ying-hui;College of Food Science and Technical;Agricultural University of Hebei;Huaimao Limited Company of Baoding;
WANG Di;MU Jian-lou;Liu Chun-ran;WANG Jie;CAO Bao-zhong;SU Ying-hui;College of Food Science and Technical;Agricultural University of Hebei;Huaimao Limited Company of Baoding;
..............page:252-256
Study on technology of extracting soluble dietary fiber from peel of pitaya by ultrasonic wave
LIU Qian-qian;Pharmaceutical Science and Technology Department;Heze University;
LIU Qian-qian;Pharmaceutical Science and Technology Department;Heze University;
..............page:257-260+266
The optimization on extraction technology of total flavonoids from lotus leaves based on simultaneous ultrasonic/microwave assisted extraction and the analysis of high efficiency
FU Yang;ZHANG Liang-hui;JIANG Shen-hua;YANG Qiong-yu;WAN Yan;WU Zhen;LIAO Liang;MA Hai-le;SHEN Yong-gen;School of Pharmacy & Life Science;Jiujiang University;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Foods;Jiangxi Agricultural University;
FU Yang;ZHANG Liang-hui;JIANG Shen-hua;YANG Qiong-yu;WAN Yan;WU Zhen;LIAO Liang;MA Hai-le;SHEN Yong-gen;School of Pharmacy & Life Science;Jiujiang University;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Foods;Jiangxi Agricultural University;
..............page:261-266
Study on extraction of low methoxyl pectin from silkworm excrement
ZHANG Rui-jiao;ZHOU Wen;LV Bing;School of Food Science and Technology;Jiangnan University;
ZHANG Rui-jiao;ZHOU Wen;LV Bing;School of Food Science and Technology;Jiangnan University;
..............page:267-270+275
Purification technology research of total flavonoids in Litchi Pericarp by macroporous resin
ZHENG Yun-ying;WEI Teng-you;College of Petroleum and Chemical Engineering;Qinzhou University;School of Chemistry and Chemical Engineering;Guangxi University;
ZHENG Yun-ying;WEI Teng-you;College of Petroleum and Chemical Engineering;Qinzhou University;School of Chemistry and Chemical Engineering;Guangxi University;
..............page:271-275
Preparation and application of octenyl succinate anhydride nanofibrilled cellulose ester
HU Jian-xue;ZHAO Wei;YANG Rui-jin;School of Food Science & Technology;Jiangnan University;State Key Laboratory of Food Science & Technology and School of Food Science and Technology;Jiangnan University;
HU Jian-xue;ZHAO Wei;YANG Rui-jin;School of Food Science & Technology;Jiangnan University;State Key Laboratory of Food Science & Technology and School of Food Science and Technology;Jiangnan University;
..............page:276-280
Research of ultrasound-assisted extraction of Xinyang Maojian tea pigment and its antioxidant activity
LI Bin;WU Xiao-xue;MENG Yao-yao;WANG Li-bo;College of Biological and Chemical Engineering;Nanyang Institute of Technology;
LI Bin;WU Xiao-xue;MENG Yao-yao;WANG Li-bo;College of Biological and Chemical Engineering;Nanyang Institute of Technology;
..............page:281-285
Optimization of extracting processing condition of β-Glucan from wine yeast
YANG Ting;ZHU Xia;LI Ying;HAN Shun-yu;YANG Xue-shan;College of Food Science and Engineering;Gansu Agricultural University;Gansu Key Lab of Viticulture and Enology;College of Life Science & Technology;Gansu Agricultural University;
YANG Ting;ZHU Xia;LI Ying;HAN Shun-yu;YANG Xue-shan;College of Food Science and Engineering;Gansu Agricultural University;Gansu Key Lab of Viticulture and Enology;College of Life Science & Technology;Gansu Agricultural University;
..............page:286-289+309
Application of response surface for the optimization of liquid seed production process of Lentinus edodes
CHEN Wen-qiang;QIAO Yan-ming;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Engineering Research Center of Edible and Medicated Fungi;
CHEN Wen-qiang;QIAO Yan-ming;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Engineering Research Center of Edible and Medicated Fungi;
..............page:290-294+319
Two-step enzymatic hydrolysis for preparation of ACE-inhibitory peptides from sardine
HUANG Jia-cheng;PENG Xi-chun;Department of Food Science and Engineering;College of Science and Engineering;Ji’nan University;
HUANG Jia-cheng;PENG Xi-chun;Department of Food Science and Engineering;College of Science and Engineering;Ji’nan University;
..............page:295-300+325
Optimization of extraction of astaxanthin from Haematococcus pluvialis on the basis of low toxicity and high efficiency
XU Jian;NI Xiao-feng;SHEN Sheng-rong;School of Biosystems Engineering and Food Science;Zhejiang University;
XU Jian;NI Xiao-feng;SHEN Sheng-rong;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:301-304+331
Effect of modified tapioca starches on the qualities of smoked and cooked sausages
HU Jia-ying;ZHAO Gai-ming;TIAN Wei;ZHANG Qiu-hui;LIU Yan-xia;GAO Xiao-ping;College of Food Science and Technology;Henan Agricultural University;Henan Key Laboratory of Meat Processing and Quality Control;
HU Jia-ying;ZHAO Gai-ming;TIAN Wei;ZHANG Qiu-hui;LIU Yan-xia;GAO Xiao-ping;College of Food Science and Technology;Henan Agricultural University;Henan Key Laboratory of Meat Processing and Quality Control;
..............page:305-309
Effect of adding polydextrose on the quality characteristics of low-sodium salt sausages
LIN Huan;WANG Hai-bin;XU Wei;WANG Qi;CHEN Ji-wang;XIONG You-ling;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;Department of Animal and Food Sciences;University of Kentucky;
LIN Huan;WANG Hai-bin;XU Wei;WANG Qi;CHEN Ji-wang;XIONG You-ling;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;Department of Animal and Food Sciences;University of Kentucky;
..............page:310-314+319
Measurement and analysis of spoilage ability of specific spoilage organism in refrigerated salmon fillets using different methods
DING Ting;LI Ting-ting;ZOU Zhao-yang;HUANG Zuo-qing;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;College of Food Science;Southwest University;Dalian Tianbao Green Food Co.;Ltd.;
DING Ting;LI Ting-ting;ZOU Zhao-yang;HUANG Zuo-qing;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;College of Food Science;Southwest University;Dalian Tianbao Green Food Co.;Ltd.;
..............page:315-319
Control with essential oils of cumin(Cuminum cyminum) against Tribolium confusum and influence of metabolic enzyme activity
SHEN Ke-ping;LI Guo-lin;BI Yang;ZHANG Zhong;College of Food Science and Engineering;Gansu Agricultural University;
SHEN Ke-ping;LI Guo-lin;BI Yang;ZHANG Zhong;College of Food Science and Engineering;Gansu Agricultural University;
..............page:320-325
Study on technology of modified atmosphere packing in fresh-maintaining of herba houttuyniae
LI Bai-ge;XIE Xiao-lin;WANG Rui;LIU Zhi-gang;MA Li-zhi;LIU Ying;JI Ning;Food and Pharmaceutical Engineering Institute;College of Guiyang;Guizhou Engineering Research Center for Fruit Processing;
LI Bai-ge;XIE Xiao-lin;WANG Rui;LIU Zhi-gang;MA Li-zhi;LIU Ying;JI Ning;Food and Pharmaceutical Engineering Institute;College of Guiyang;Guizhou Engineering Research Center for Fruit Processing;
..............page:326-331
Effect of different treatments on storage quality of thick shin Cucumis melon L. during storage
DANG Ya;ZHANG Run-guang;ZHANG You-lin;LIU Shui-ying;School of Biological Science and Engineering;Shaanxi University of Technology;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
DANG Ya;ZHANG Run-guang;ZHANG You-lin;LIU Shui-ying;School of Biological Science and Engineering;Shaanxi University of Technology;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:332-336
Effect of different pre-cooling methods on quality of cutting greengrocery under low temperature storage
TAO Jia-jia;XIE Jing;WANG Ying-rong;GAO Lei;XIONG Yue-feng;SHENG Dong-yi;College of Food Science and Technology;Shanghai Ocean University;
TAO Jia-jia;XIE Jing;WANG Ying-rong;GAO Lei;XIONG Yue-feng;SHENG Dong-yi;College of Food Science and Technology;Shanghai Ocean University;
..............page:337-340+344
Effect of curcuma oil microencapsulated on the quality of silver carp fish-ball during chilled storage
DONG Zhi-jian;LI Huan;LI Jian-rong;SUN Tong;CAI Lu-yun;YI Shu-min;LI Ting-ting;College of Food Science and Technology;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;College of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;College of Life Science;Dalian Nationality of University;
DONG Zhi-jian;LI Huan;LI Jian-rong;SUN Tong;CAI Lu-yun;YI Shu-min;LI Ting-ting;College of Food Science and Technology;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;College of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;College of Life Science;Dalian Nationality of University;
..............page:341-344
Effect of retention conditions on quality of frozen and fresh bighead carp(Aristichthys nobilis)
GAO Qi;XU Xue-qin;XIA Wen-shui;JIANG Qi-xing;XU Yan-shun;College of Food Science and Technology;Jiangnan University;
GAO Qi;XU Xue-qin;XIA Wen-shui;JIANG Qi-xing;XU Yan-shun;College of Food Science and Technology;Jiangnan University;
..............page:345-349+354
Effect of 1-MCP treatment on storage quality of sweet persimmons and discriminant analysis by electronic nose
ZHOU Bin;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;Zhejiang Silver-Elephant Bio-engineering Co.;Ltd;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
ZHOU Bin;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;Zhejiang Silver-Elephant Bio-engineering Co.;Ltd;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
..............page:350-354
Study on suitable temperature and humidity conditions of blueberry storage
CAI Song-song;YUE Qing-hua;HAN Cheng;LIAO Tian-tian;Qingdao Blueberry Engineering & Technology Research Center;Joyvio Group;Wallen Blueberry Ltd.;Shandong Foreign Trade Vocational College;
CAI Song-song;YUE Qing-hua;HAN Cheng;LIAO Tian-tian;Qingdao Blueberry Engineering & Technology Research Center;Joyvio Group;Wallen Blueberry Ltd.;Shandong Foreign Trade Vocational College;
..............page:355-357+361
Control over exogenous NO on black spot of apple
WANG Di;LI Yong-cai;BI Yang;YU Xiao-yan;TANG Ying;PAN Jing-yu;WANG Ting;ZHANG Xi-tong;College of Food Science and Engineering;Gansu Agricultural University;
WANG Di;LI Yong-cai;BI Yang;YU Xiao-yan;TANG Ying;PAN Jing-yu;WANG Ting;ZHANG Xi-tong;College of Food Science and Engineering;Gansu Agricultural University;
..............page:358-361
Inhibitory effect and molecular mechanisms of curcumin against human breast cancer MCF-7 Cells
DENG Shan;YANG Xing-bin;WANG Ning;LIU Ya-fei;Colleage of Food Engineering and Nutritional Science;Shanxi Normal Unversity;
DENG Shan;YANG Xing-bin;WANG Ning;LIU Ya-fei;Colleage of Food Engineering and Nutritional Science;Shanxi Normal Unversity;
..............page:362-366+374
Effect of the compound preparation on improving the memory of mice
LUO Li-hua;YANG Chang-lin;DU Peng;ZHANG Lin;WANG Ruo-yong;LI Tong;MU Hui-ling;Institute of Aviation Medicine;Air Force;Northeast Forestry University;
LUO Li-hua;YANG Chang-lin;DU Peng;ZHANG Lin;WANG Ruo-yong;LI Tong;MU Hui-ling;Institute of Aviation Medicine;Air Force;Northeast Forestry University;
..............page:367-369+380
Research progress on gel properties of surimi products from cephalopods
MA Jing-rong;YANG Xian-qing;MA Hai-xia;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Science;Key Lab of Aquatic Product Processing;Ministry of Agruculture;Guangdong Ocean University;
MA Jing-rong;YANG Xian-qing;MA Hai-xia;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Science;Key Lab of Aquatic Product Processing;Ministry of Agruculture;Guangdong Ocean University;
..............page:370-374
Research progress on the comprehensive utilization and allergy of silkworm protein
YUAN Shui-lin;ZOU Li;MU Li-xia;CHEN Hong-bing;XU Yu-juan;ZOU Yu-xiao;LI Xin;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sericultural and Agri-Food Research Institute GAAS;Sino-German Joint Research Institute;Nanchang University;
YUAN Shui-lin;ZOU Li;MU Li-xia;CHEN Hong-bing;XU Yu-juan;ZOU Yu-xiao;LI Xin;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sericultural and Agri-Food Research Institute GAAS;Sino-German Joint Research Institute;Nanchang University;
..............page:375-380
Research status and prospect of the nondestructive detection of eggs quality
ZHANG Chao;LU Wei;DING Tian-hua;DU Jian-jian;DING Wei-min;LUO Hui;College of Engineering;Jiangsu Province Engineering Lab for Modern Facility Agriculture Technology & Equipment;Nanjing Agricultural University;
ZHANG Chao;LU Wei;DING Tian-hua;DU Jian-jian;DING Wei-min;LUO Hui;College of Engineering;Jiangsu Province Engineering Lab for Modern Facility Agriculture Technology & Equipment;Nanjing Agricultural University;
..............page:381-384
Utilization of by-products from tomato processing
GAO Ge;WANG Yong-tao;LIAN Yun-he;AN Xiao-dong;LIAO Xiao-jun;SUN Zhi-jian;College of Food Science and Nutritional Engineering;China Agricultural University;National Engineering Research Centre for Fruit and Vegetable Processing;Key Laboratory of Fruit and Vegetable Processing;Ministry of Agriculture;Chenguang Biotech Group Co;Ltd;
GAO Ge;WANG Yong-tao;LIAN Yun-he;AN Xiao-dong;LIAO Xiao-jun;SUN Zhi-jian;College of Food Science and Nutritional Engineering;China Agricultural University;National Engineering Research Centre for Fruit and Vegetable Processing;Key Laboratory of Fruit and Vegetable Processing;Ministry of Agriculture;Chenguang Biotech Group Co;Ltd;
..............page:385-390
Research on factors influencing the biosynthesis of anthocyanin in grape fruit
ZHAO Xin-jie;HAN Ai-qin;YANG Qin-zheng;LIU Jun-xi;ZHAO Yue;LI Rui-rui;Shandong Key Laboratory of Microbial Engineering;Qilu University of Technology;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;
ZHAO Xin-jie;HAN Ai-qin;YANG Qin-zheng;LIU Jun-xi;ZHAO Yue;LI Rui-rui;Shandong Key Laboratory of Microbial Engineering;Qilu University of Technology;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;
..............page:391-394+399
Research progress in methods for detecting milling degree of rice
WU Jian-yong;LIU Cheng-mei;LIU Wei;LUO Da-wen;LI Zhong-qiang;State Key Laboratory of Food Science and Technology;Nanchang University;
WU Jian-yong;LIU Cheng-mei;LIU Wei;LUO Da-wen;LI Zhong-qiang;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:395-399