1002-0306
2015 Issue 19
Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread
ZHANG Si-jia;ZHANG Wei;SU Xiao-qin;OJOBI Omedi-jacob;XU Yan;HUANG Wei-ning;LI Ning;ARNAUT Filip;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Biotechnology;Key Laboratory of Industrial Biotechnology of Ministry of Education;Jiangnan University;Guangzhou Puratos Food Co.Ltd.;Putatos Group NV / SA;
ZHANG Si-jia;ZHANG Wei;SU Xiao-qin;OJOBI Omedi-jacob;XU Yan;HUANG Wei-ning;LI Ning;ARNAUT Filip;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Biotechnology;Key Laboratory of Industrial Biotechnology of Ministry of Education;Jiangnan University;Guangzhou Puratos Food Co.Ltd.;Putatos Group NV / SA;
..............page:49-53
Effect of storage time on the functional properties of rice bran globulin
CAI Yong-jian;WU Wei;WU Xiao-juan;ZHANG Qi;YE Jian-fen;ZHONG Shu-jun;YANG Wei-xia;School of Food Science and Engineering;Central South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;Hunan Grain Group;
CAI Yong-jian;WU Wei;WU Xiao-juan;ZHANG Qi;YE Jian-fen;ZHONG Shu-jun;YANG Wei-xia;School of Food Science and Engineering;Central South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;Hunan Grain Group;
..............page:54-57
Comparison of Yangguang- pork and normal chilled meat on eating quality and chemistry index
LIU Deng-yong;DONG Li;WANG Le-Tian;YAO Jin-ying;TAN Yang;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;
LIU Deng-yong;DONG Li;WANG Le-Tian;YAO Jin-ying;TAN Yang;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;
..............page:58-61+67
Study on the adsorption of whey protein isolate on the insoluble calcium particles
WEN Li-jie;LIU Ying-di;LIU Xiao-ming;HU Jin-hua;ZHOU Peng;State Key Laboratory of Food Science & Technology;Jiangnan University;School of Food Science & Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;
WEN Li-jie;LIU Ying-di;LIU Xiao-ming;HU Jin-hua;ZHOU Peng;State Key Laboratory of Food Science & Technology;Jiangnan University;School of Food Science & Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;
..............page:62-67
Study on protein degradation during the processing of Yi- Luxian Bass
HAO Zi-na;LI Zhen-xing;WANG Tian-tian;ZHANG Shu-yu;LIN Hong;WU Yan-yan;Food Safety Laboratory;Ocean University of China;Qingdao Yi-Luxian Food CO.;Ltd;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
HAO Zi-na;LI Zhen-xing;WANG Tian-tian;ZHANG Shu-yu;LIN Hong;WU Yan-yan;Food Safety Laboratory;Ocean University of China;Qingdao Yi-Luxian Food CO.;Ltd;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
..............page:68-72+77
Study on quality changes during processing of hot smoked sturgeon
LI Xiao-Yan;HAO Shu-Xian;LI Lai-Hao;YANG Xian-Qing;HUANG Hui;WEI Ya;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Research and Development Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
LI Xiao-Yan;HAO Shu-Xian;LI Lai-Hao;YANG Xian-Qing;HUANG Hui;WEI Ya;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Research and Development Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
..............page:73-77
Changes of Patinopecten yessoensis microbial ecology and nutrition components during the process of depuration
FAN Wen;FU Run-ze;SHEN Jian;LI Guo-wei;XU Wen-qi;Fishery Machinery and Instrument Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;College of Food Science and Technology;Guangdong Ocean University;
FAN Wen;FU Run-ze;SHEN Jian;LI Guo-wei;XU Wen-qi;Fishery Machinery and Instrument Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;College of Food Science and Technology;Guangdong Ocean University;
..............page:78-83
Calcium sensitivity of different HM pectins and their effect on stability of acid milk beverage
TIAN Fen;WANG Yin-juan;OU Kai;JIN Shi-he;LI Luo-fei;ZHANG Jia-jia;WU Wei-du;GAO Xing-hua;Hangzhou Wahaha Technology Co.Ltd;
TIAN Fen;WANG Yin-juan;OU Kai;JIN Shi-he;LI Luo-fei;ZHANG Jia-jia;WU Wei-du;GAO Xing-hua;Hangzhou Wahaha Technology Co.Ltd;
..............page:83-86
Research of preparation and performance of Chitosan- Gelatin- Octadecoic acid composite films
LIU Ying;WANG Peng-li;College of Science;Liaoning Technical University;College of Meterial;Liaoning Technical University;
LIU Ying;WANG Peng-li;College of Science;Liaoning Technical University;College of Meterial;Liaoning Technical University;
..............page:87-91
Comparison of Maillard reaction effect of honey,xylose and glucose with Lamb
MA Ning;LIU Shao;WU Shuang;CHEN Tao;FU Xiao-ping;College of Food Science and Technology;Yunnan Agricultural University;
MA Ning;LIU Shao;WU Shuang;CHEN Tao;FU Xiao-ping;College of Food Science and Technology;Yunnan Agricultural University;
..............page:91-94+100
Comparison of milk fat globule,Lipoprotein Lipase activity and free fatty acids from two breeds milk
WANG Feng-mei;LIANG Qi;WEN Peng-cheng;ZHANG Yan;HUANG shao-hai;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;Xuedun Biological Dairy Limited Company of Lanzhou;
WANG Feng-mei;LIANG Qi;WEN Peng-cheng;ZHANG Yan;HUANG shao-hai;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;Xuedun Biological Dairy Limited Company of Lanzhou;
..............page:95-100
Bio- accumulation and release characteristic of Cd in Mytilus Edulis
WANG Xiao-ling;ZHANG Bin;SHI Zhou-rong;YU Xiao-wen;LUO Hai-jun;Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood;Zhejiang Ocean University;Fisheries Research Institute of Zhoushan;
WANG Xiao-ling;ZHANG Bin;SHI Zhou-rong;YU Xiao-wen;LUO Hai-jun;Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood;Zhejiang Ocean University;Fisheries Research Institute of Zhoushan;
..............page:101-106
..............page:106
Study on anti- yeast activity of active fraction obtained from Urena lobata L.leaves
WANG Jie;QIU Chen;ZHONG Kai;GAO Hong;HUANG Yi-Na;GAO Xiao-Ling;XU Zheng-Jun;College of Light Industry;Textile and Food Engineering;Sichuan University;West China School of Public Health;Sichuan University;Rice Institute;Sichuan Agricultural University;
WANG Jie;QIU Chen;ZHONG Kai;GAO Hong;HUANG Yi-Na;GAO Xiao-Ling;XU Zheng-Jun;College of Light Industry;Textile and Food Engineering;Sichuan University;West China School of Public Health;Sichuan University;Rice Institute;Sichuan Agricultural University;
..............page:107-111
Study on the bacteriostasis and antioxidation of Alpinia officinarum Hance volatile oil
HUANG Sai-jin;YIN Ai-wu;LUO Zi-ying;ZHOU Hui-min;Department of Chemistry Engineering;Hunan Institute of Engineering;Department of Life Science and Chemistry;Hunan University of Science and Engineering;
HUANG Sai-jin;YIN Ai-wu;LUO Zi-ying;ZHOU Hui-min;Department of Chemistry Engineering;Hunan Institute of Engineering;Department of Life Science and Chemistry;Hunan University of Science and Engineering;
..............page:112-115
..............page:115
Effects of different drying methods on chemical properties and antioxidant activities of polysaccharides extracted from Epimedium
XU Zhou;LIU Jing;FENG Shi-ling;SHEN Shi-an;LIU Lu;XIANG Chun-rong;DING Chun-bang;College of Life Sciences;Sichuan Agricultural University;
XU Zhou;LIU Jing;FENG Shi-ling;SHEN Shi-an;LIU Lu;XIANG Chun-rong;DING Chun-bang;College of Life Sciences;Sichuan Agricultural University;
..............page:116-119+123
Study on the correlated experiment of mechanical properties and chemical compositions of potato buds
GONG Zi-wei;GUO Wei-jun;SUN Wei;WANG Fen-e;WU Jian-min;Engineering College;Gansu Agriculture University;School of Mechanical Engineering;Longdong University;
GONG Zi-wei;GUO Wei-jun;SUN Wei;WANG Fen-e;WU Jian-min;Engineering College;Gansu Agriculture University;School of Mechanical Engineering;Longdong University;
..............page:120-123
Comparison on the properties of fruit powder of different guava cultivars
LI Guo-peng;ZHU Wan-chi;CHEN Qian-xin;LIU Yang-yang;HU Xiao-jun;LIN Li-jing;LI Ji-hua;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;School of Chemistry and Chemical Engineering;Lingnan Normal University;
LI Guo-peng;ZHU Wan-chi;CHEN Qian-xin;LIU Yang-yang;HU Xiao-jun;LIN Li-jing;LI Ji-hua;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;School of Chemistry and Chemical Engineering;Lingnan Normal University;
..............page:124-127+132
Quality analysis of Qula maded from different raw milk
WANG Lin-lin;HAN Ling;HAN Shuang;WU Yue;College of Food Science and Engineering;Gansu Agricultural University;
WANG Lin-lin;HAN Ling;HAN Shuang;WU Yue;College of Food Science and Engineering;Gansu Agricultural University;
..............page:128-132
Composition and antioxidant activity of apple polyphenols in apple tissue zones
ZHANG Gui-zhi;JI Bao-ping;TIAN Fang;Zhongshan Torch Polytechnic;China Agricultural University;
ZHANG Gui-zhi;JI Bao-ping;TIAN Fang;Zhongshan Torch Polytechnic;China Agricultural University;
..............page:133-137+141
Study on influencing factors content of ethyl carbamate in Chinese rice wine
RUI Hong-fei;CHEN Yan;XIE Guang-fa;LIU Xing-quan;School of Agriculture and Food Science;Zhejiang Agriculture and Forestry University;National Engineering Research Center for Chinese Rice Wine;China Shaoxing Rice Wine Group Co.;Ltd.;
RUI Hong-fei;CHEN Yan;XIE Guang-fa;LIU Xing-quan;School of Agriculture and Food Science;Zhejiang Agriculture and Forestry University;National Engineering Research Center for Chinese Rice Wine;China Shaoxing Rice Wine Group Co.;Ltd.;
..............page:138-141
Screening and identification of strains for producing γ- aminobutyric acid
YIN Wen-zhi;ZHANG Hua-shan;YU Tian-yi;XIONG Hai-rong;South-Central University for Nationalities;Hubei University of Technology;
YIN Wen-zhi;ZHANG Hua-shan;YU Tian-yi;XIONG Hai-rong;South-Central University for Nationalities;Hubei University of Technology;
..............page:142-146
Process optimization of Neurospora fermented soybean meal and the final product analysis
ZHENG Ting-ting;JIN Miao-ren;XU Qi;YANG Rui-jin;XU Zhang-xian;State Key Laboratory of Food Science and Technology in Jiangnan University;Hangzhou Venus Corporation;Service Center for Small and Medium-sized Enterprises of Yunnan Province;School of Food Science and Technology;Jiangnan University;
ZHENG Ting-ting;JIN Miao-ren;XU Qi;YANG Rui-jin;XU Zhang-xian;State Key Laboratory of Food Science and Technology in Jiangnan University;Hangzhou Venus Corporation;Service Center for Small and Medium-sized Enterprises of Yunnan Province;School of Food Science and Technology;Jiangnan University;
..............page:146-150+154
Effect of liquid fermentation on the quality of rice milled by- products by five edible mushrooms
AHMAD Ashfaq;YANG Mei-zhizi;ZHUANG Yong-liang;SUN Li-ping;Yunnan Institute of Food Safety;Kunming University of Science and Technology;
AHMAD Ashfaq;YANG Mei-zhizi;ZHUANG Yong-liang;SUN Li-ping;Yunnan Institute of Food Safety;Kunming University of Science and Technology;
..............page:151-154
Rapid detection of Vibrio parahaemolyticus in seafood by Real- time PCR targeted to the H- NS gene
ZHU Yao-lei;SANG Xue;GAN Wei-qi;ZHANG Gong-liang;HOU Hong-man;School of Food Science and Technology;Dalian polytechnic University;
ZHU Yao-lei;SANG Xue;GAN Wei-qi;ZHANG Gong-liang;HOU Hong-man;School of Food Science and Technology;Dalian polytechnic University;
..............page:155-158+162
Study on the proteolytic ability and ACE inhibitory activity of Lactobacillus delbrueckii QS306 to milk
SHUANG Quan;WU Qing-hai;SU Ri-na;HAN Jian-jiao;WAN Yue;College of Food Science and Engineering;Inner Mongolia Agricultural University;
SHUANG Quan;WU Qing-hai;SU Ri-na;HAN Jian-jiao;WAN Yue;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:159-162
Postharvest sodium silicate treatment induced mRNA expression of defense genes in Muskmelon Fruit
WEI Juan;ZHANG Xi-tong;BI Yang;WANG Yi;DONG Bai-yu;WANG Ting;College of Food Scicnce and Engineering;Gansu Agricultural University;
WEI Juan;ZHANG Xi-tong;BI Yang;WANG Yi;DONG Bai-yu;WANG Ting;College of Food Scicnce and Engineering;Gansu Agricultural University;
..............page:163-165+170
Purification and characteristics of Bacteriocin produced by Lactobacillus Salivarius LH1F
LI Xue-ling;DENG Qi-min;LUO Shao-wen;XU Rui-mei;LUO Yi-hui;HU Wen-feng;College of Food Science;South China Agricultural University;
LI Xue-ling;DENG Qi-min;LUO Shao-wen;XU Rui-mei;LUO Yi-hui;HU Wen-feng;College of Food Science;South China Agricultural University;
..............page:166-170
Manufacture of bran qu with Monascus and optimization of the conditions of esterifying Huang shui
ZHANG Li-qiang;CUI Rui-ying;ZHOU Rong-qing;HUANG Jun;WU Chong-de;College of Light Industry;Textile & Food Engineering;Sichuan University;National Engineering Lab for Clean Technology of Leather Manufacture;National Engineering Research Center of Solid-State Brewing;
ZHANG Li-qiang;CUI Rui-ying;ZHOU Rong-qing;HUANG Jun;WU Chong-de;College of Light Industry;Textile & Food Engineering;Sichuan University;National Engineering Lab for Clean Technology of Leather Manufacture;National Engineering Research Center of Solid-State Brewing;
..............page:171-176+180
Study on some enzyme property of feruloyl esterase from wheat malt
ZHANG Wen-hua;Baotou light industry vocational technical college;
ZHANG Wen-hua;Baotou light industry vocational technical college;
..............page:177-180
Effects of protease and hydrolysis conditions on the properties of casein hydrolysates
YE Ting;KONG Xiang-zhen;SUN Ling-xiang;DING Xiu-zhen;HUA Yu-fei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
YE Ting;KONG Xiang-zhen;SUN Ling-xiang;DING Xiu-zhen;HUA Yu-fei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:181-185
..............page:185
Study on screening a high-yield Bacillomycin strain by UV mutagenesis and its application in preventing rice mildew caused by Aspergillus Flavus
MENG Pan-pan;LU Zhao-xin;LV Feng-xia;ZHAO Hai-zhen;ZHANG Chong;BIE Xiao-mei;College of Food Science and Technology;Nanjing Agricultural University;
MENG Pan-pan;LU Zhao-xin;LV Feng-xia;ZHAO Hai-zhen;ZHANG Chong;BIE Xiao-mei;College of Food Science and Technology;Nanjing Agricultural University;
..............page:186-189+201
Research of improving the ratio of alcohol ester of high gravity brewing
LIU Ming-li;CHANG Zong-ming;YIN Hua;DONG Jian-jun;State Key Laboratory of Biological Fermentation Engineering of Beer;Technology Center of Tsingtao Brewery Co.Ltd.;
LIU Ming-li;CHANG Zong-ming;YIN Hua;DONG Jian-jun;State Key Laboratory of Biological Fermentation Engineering of Beer;Technology Center of Tsingtao Brewery Co.Ltd.;
..............page:190-194+279
Study on production of L- Lactic acid in semi- solid state fermentation by Lactobacillus rhamnosus and fermentation kinetics
JIN Li-ling;SUN Li-xia;CHEN Si-ting;ZHOU Can-jie;ZENG Xian-hui;HU Xue-sheng;HU Xue-hua;ZHU Jian-feng;ZHOU Hai-yong;HU Wen-feng;College of Food;South China Agricultural University;Bioforte Biotechnology Co.;Ltd.;
JIN Li-ling;SUN Li-xia;CHEN Si-ting;ZHOU Can-jie;ZENG Xian-hui;HU Xue-sheng;HU Xue-hua;ZHU Jian-feng;ZHOU Hai-yong;HU Wen-feng;College of Food;South China Agricultural University;Bioforte Biotechnology Co.;Ltd.;
..............page:195-201
Optimization of enzymolysis conditions for antioxidant components from Grass Carp Skin by response surface methodology
WU Xiao-sa;CAI Lu-yun;HUANG Zuo-qing;SU Xun;LENG Li-ping;SONG Zhuo;LI Jian-rong;College of Food Science and Engineering of Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Lab of Liaoning Province;College of Food Science;Southwest University;Da Lian Tian Bao Green Foods Co.;Ltd;
WU Xiao-sa;CAI Lu-yun;HUANG Zuo-qing;SU Xun;LENG Li-ping;SONG Zhuo;LI Jian-rong;College of Food Science and Engineering of Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Lab of Liaoning Province;College of Food Science;Southwest University;Da Lian Tian Bao Green Foods Co.;Ltd;
..............page:202-206+212
Research of the optimization of mixotrophic cultivation of lipid productivity by Chlorella sp.U4341 with response surface methodology
ZHAO Peng;XU Jun-wei;YU Xu-ya;Faculty of Life Science and Technology;Kunming University of Science and Technology;
ZHAO Peng;XU Jun-wei;YU Xu-ya;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:207-212
Research of the phosphorylation of the salt- soluble proteins from oratosquilla oratoria and its functional properties
ZHOU Jing-li;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
ZHOU Jing-li;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:213-218+223
Optimization of enzymatic hydrolysis conditions for chicken protein by response surface methodology
MA Ya-ping;BAI Teng-hui;KANG Zhuang-li;PAN Run-shu;WANG Jun-yi;MA Han-jun;College of Food Science;Henan Institute of Science and Technology;
MA Ya-ping;BAI Teng-hui;KANG Zhuang-li;PAN Run-shu;WANG Jun-yi;MA Han-jun;College of Food Science;Henan Institute of Science and Technology;
..............page:219-223
Optimization of the fermentation conditions for siderophores from Synechococcus sp.PCC 7002 by response surface methodology
GAO Feng-zheng;ZENG Ming-yong;WU Hao-hao;College of Food Science and Engineering;Ocean University of China;
GAO Feng-zheng;ZENG Ming-yong;WU Hao-hao;College of Food Science and Engineering;Ocean University of China;
..............page:224-228+232
Effect of coagulation conditions on the texture properties of whole bean firm Tofu
HU Jing-xiang;WANG Jian-guang;CHENG Yu-liang;QIAN He;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
HU Jing-xiang;WANG Jian-guang;CHENG Yu-liang;QIAN He;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:229-232
Study on process optimization of extracting collagen from Amiurus nebulosus skin by alkali way
WEN Hui-fang;ZHAO Li;CHEN Li-li;YUAN Mei-lan;BAI Chun-qing;College of Life Science;Jiangxi Science & Technology Normal University;Technology Research and Development of Freshwater Fish Processing Country Center;
WEN Hui-fang;ZHAO Li;CHEN Li-li;YUAN Mei-lan;BAI Chun-qing;College of Life Science;Jiangxi Science & Technology Normal University;Technology Research and Development of Freshwater Fish Processing Country Center;
..............page:233-236+242
Study on the ultrasonic- assisted extraction of total flavonoids from Xanthoceras Sorbifolia hull and their antioxidant activities
MAO Di-rui;JIANG Gui-quan;ZHANG Zhuo-rui;CHEN Kai-li;LIU Li-zhai;YU Hong-bo;Forestry College of Beihua University;Baihe Forestry Bureau of Jilin Province;
MAO Di-rui;JIANG Gui-quan;ZHANG Zhuo-rui;CHEN Kai-li;LIU Li-zhai;YU Hong-bo;Forestry College of Beihua University;Baihe Forestry Bureau of Jilin Province;
..............page:237-242
Optimization of enrichment medium of Qula compound lactic acid bacteria
HAN Shuang;HAN Ling;WANG Jun;WANG Lin-lin;WU Yue;College of Food Science and Engineering;Gansu Agricultural University;
HAN Shuang;HAN Ling;WANG Jun;WANG Lin-lin;WU Yue;College of Food Science and Engineering;Gansu Agricultural University;
..............page:243-248+254
Study on electrolyzed water- assisted residual oil extraction technology of Xanthoceras sorbifolia bunge cake
HUANG Yong-hong;LI Yun-shu;SHI Guang-bo;LI Bo-sheng;Department of Food Science;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Forestry University;Key laboratory of Forestry Food Processing and Security;Xilinguole Vocational College;R.glutinis Research Institute in Beijing Forestry School;
HUANG Yong-hong;LI Yun-shu;SHI Guang-bo;LI Bo-sheng;Department of Food Science;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Forestry University;Key laboratory of Forestry Food Processing and Security;Xilinguole Vocational College;R.glutinis Research Institute in Beijing Forestry School;
..............page:249-254
Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton
SONG Li;WANG Ji-ye;LIU Deng-yong;WANG Le-tian;DONG Li;DENG Ya-min;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
SONG Li;WANG Ji-ye;LIU Deng-yong;WANG Le-tian;DONG Li;DENG Ya-min;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:255-259
Optimization of compound food additives of Jiaozi frozen steamed bread dough by response surface methodology
DU Hao-ran;ZHENG Xue-ling;HAN Xiao-xian;ZHANG Jie;LI Li-min;LIU Chong;BIAN Ke;College of Grain and Food;Henan University of Technology;
DU Hao-ran;ZHENG Xue-ling;HAN Xiao-xian;ZHANG Jie;LI Li-min;LIU Chong;BIAN Ke;College of Grain and Food;Henan University of Technology;
..............page:260-266
Influence of bread improvers on rheological properties of dough supplemented with sweet-potato flour and optimization analysis of complex bread improvers on sweet potato bread quality
XU Chao-yu;MA Xiao-jun;College of Food Science and Technology;Jiangnan University;
XU Chao-yu;MA Xiao-jun;College of Food Science and Technology;Jiangnan University;
..............page:267-274
..............page:274
Electrochemically reduced graphene modified electrode and its electrochemical application
YANG Yan-ning;XIE Yun-fei;YAO Wei-rong;The School of Food Science and Technology;Jiangnan University;
YANG Yan-ning;XIE Yun-fei;YAO Wei-rong;The School of Food Science and Technology;Jiangnan University;
..............page:275-279
Determination of mineral oil in food packaging paper by solid phase extraction- gas chromatographyflame ionization detector
LI Ke-ya;ZHONG Huai-ning;HU Chang-ying;CHEN Yan-fen;LIU Zhuo-qin;WANG Zhi-wei;Department of Food Science and Engineering;Jinan University;Inspection and quarantine technology center Guangdong Entry-exit Inspection and Quarantine Bureau;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;
LI Ke-ya;ZHONG Huai-ning;HU Chang-ying;CHEN Yan-fen;LIU Zhuo-qin;WANG Zhi-wei;Department of Food Science and Engineering;Jinan University;Inspection and quarantine technology center Guangdong Entry-exit Inspection and Quarantine Bureau;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;
..............page:280-285
..............page:285
Study on the change of the aroma components in the process of decaffeinating green tea with supercritical carbon dioxide extraction technology
LIU Zi-yan;LIU Zheng-quan;LI Zhen;Anhui Agriculture University;State Key Laboratory of Tea Science;
LIU Zi-yan;LIU Zheng-quan;LI Zhen;Anhui Agriculture University;State Key Laboratory of Tea Science;
..............page:286-289+294
Qualitative and quantitative analysis of mixed pesticide residue of apple juice by SERS
ZHAO Qi;LIU Cui-ling;SUN Xiao-rong;MIAO Yu-qing;School of Computer and Information Engineering;Beijing Technology and Business University;
ZHAO Qi;LIU Cui-ling;SUN Xiao-rong;MIAO Yu-qing;School of Computer and Information Engineering;Beijing Technology and Business University;
..............page:290-294
Study of application of 60Co- γ irradiation in degradation of four Sudan red dyes and two veterinary drugs residues in foods
YIN Tai-kun;YANG Fang;LIU Zheng-cai;LIN Cui-ying;School of Chemical Engineering;Fuzhou University;Fujian Entry-Exit Inspection & Quarantine Bureau;Fujian Provincial Key laboratory of Inspection and Quarantine Technology Research;College of Chemistry;Fuzhou University;
YIN Tai-kun;YANG Fang;LIU Zheng-cai;LIN Cui-ying;School of Chemical Engineering;Fuzhou University;Fujian Entry-Exit Inspection & Quarantine Bureau;Fujian Provincial Key laboratory of Inspection and Quarantine Technology Research;College of Chemistry;Fuzhou University;
..............page:295-298
Analysis of fermentation and aroma compounds in Monascus pineapple wine
ZHANG Qing-qing;ZHENG Tian-zhu;TANG Wen-jing;JIANG Wen;Anhui Polytechnic University;Biological and Chemical Engineering Institute Technology Research Center of Microbial Fermentation;
ZHANG Qing-qing;ZHENG Tian-zhu;TANG Wen-jing;JIANG Wen;Anhui Polytechnic University;Biological and Chemical Engineering Institute Technology Research Center of Microbial Fermentation;
..............page:299-303+317
HPLC method for determination of 5- HMF in monosaccharide acid hydrolysis system
LIU Shu-lan;YU Xiao-jie;LIU Bin;ZHAO Jing;YE Xiao-fei;MA Hai-le;ZHOU Cun-shan;Department of Food and Biological Engineering;Chinese Academy of Agricultural Mechanization Sciences;
LIU Shu-lan;YU Xiao-jie;LIU Bin;ZHAO Jing;YE Xiao-fei;MA Hai-le;ZHOU Cun-shan;Department of Food and Biological Engineering;Chinese Academy of Agricultural Mechanization Sciences;
..............page:304-307+384
Measurement of surface color of Manai grape by VIS / NIR diffuse reflectance spectra
CHEN Chen;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;
CHEN Chen;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:308-311+378
Effect of storage temperature on quality and the freshness of tuna
LEI Zhi-fang;XIE Jing;GAO Lei;WANG Ying-rong;YIN Lei;ZHANG Ning;YIN Le;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
LEI Zhi-fang;XIE Jing;GAO Lei;WANG Ying-rong;YIN Lei;ZHANG Ning;YIN Le;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:312-317
Effect of chitosan with different molecular weight on preservation of Tilapia Fillets during cold storage
HUANG Sheng-dong;CHEN Song;PAN Jiang-qiu;CAI Ying;LI Si-dong;LI Pu-wang;YANG Xi-hong;WU Yu-ying;College of Ocean and Meteorology;Guangdong Ocean University;College of Food Science and Technology;Guangdong Ocean University;College of Science;Guangdong Ocean University;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;
HUANG Sheng-dong;CHEN Song;PAN Jiang-qiu;CAI Ying;LI Si-dong;LI Pu-wang;YANG Xi-hong;WU Yu-ying;College of Ocean and Meteorology;Guangdong Ocean University;College of Food Science and Technology;Guangdong Ocean University;College of Science;Guangdong Ocean University;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;
..............page:318-321
Effect of light illumination on quality of pasteurized yak sausage during storage
SHUI Xu-ting;TANG Shan-hu;WANG Liu;LI Si-ning;LU Fu-qing;YAN Li-guo;BAI Ju-hong;College of Life Science & Technology;Southwest University for Nationalities;
SHUI Xu-ting;TANG Shan-hu;WANG Liu;LI Si-ning;LU Fu-qing;YAN Li-guo;BAI Ju-hong;College of Life Science & Technology;Southwest University for Nationalities;
..............page:322-327
Effect of chitosan treatment on storage quality and physiology of okra at room temperature
LI Hui-yan;QIN Wen;XIN Song-lin;SHEN Li-wen;TIAN Kang;HE Jing-liu;DU Xiao-qin;College of Food Science;Sichuan Agricultural University;
LI Hui-yan;QIN Wen;XIN Song-lin;SHEN Li-wen;TIAN Kang;HE Jing-liu;DU Xiao-qin;College of Food Science;Sichuan Agricultural University;
..............page:327-331
On- site tests of the quality changes of cold fresh chicken during chilling and cold storage
YE Zao;XIE Jing;GAO Lei;College of Food Science and Technology;Shanghai Ocean University;
YE Zao;XIE Jing;GAO Lei;College of Food Science and Technology;Shanghai Ocean University;
..............page:332-335+342
Study on cryoprotective effects of three cryoprotectants on trachinotus ovatus surimi during frozen storage
WANG Na;HUANG He;CHEN Liang;WU Wen-long;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
WANG Na;HUANG He;CHEN Liang;WU Wen-long;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:336-342
Amino acid composition analysis and antioxidant research of Chinese coarse cereal wine
LIU Hao;HU Yi-bo;REN Gui-xing;Institute of Crop Science;Chinese Academy of Agricultural Sciences/National R&D Center For Coarse Cereal Processing;
LIU Hao;HU Yi-bo;REN Gui-xing;Institute of Crop Science;Chinese Academy of Agricultural Sciences/National R&D Center For Coarse Cereal Processing;
..............page:343-346+351
Screening and research of a probiotic lactic acid bacteria against dental caries in vitro
YAO Pei-lin;LIU Si-si;ZHANG Ning;ZHANG Qiu-xiang;CHEN Wei;School of Food Science and Technology;Jiangnan University;
YAO Pei-lin;LIU Si-si;ZHANG Ning;ZHANG Qiu-xiang;CHEN Wei;School of Food Science and Technology;Jiangnan University;
..............page:347-351
Amino acid and minerals element composition analysis and evaluation of figs in Shandong
SUN Rui;JIA Ming;YANG Li;SUN Lei;Qilu university of technology;School of food;Shandong academy of forestry;Economic Forest Research Institute;
SUN Rui;JIA Ming;YANG Li;SUN Lei;Qilu university of technology;School of food;Shandong academy of forestry;Economic Forest Research Institute;
..............page:352-356+360
Effect of exogenous sugar treatment on V_c content and antioxidant activity of mung bean sprouts
QIU Zi-yun;LIU Shu-min;NI Zhi-ming;LIU Hong-xing;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;Ningbo Fotile Kitchenware Co.Ltd;
QIU Zi-yun;LIU Shu-min;NI Zhi-ming;LIU Hong-xing;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;Ningbo Fotile Kitchenware Co.Ltd;
..............page:357-360
Effect of different ages on the amino acid content and fatty acid content of Yak from Gannan
MA Cheng;LIANG Qi;WEN Peng-cheng;ZHANG Yan;XU Ying;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;
MA Cheng;LIANG Qi;WEN Peng-cheng;ZHANG Yan;XU Ying;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;
..............page:361-365
..............page:365
Effect of egg white protein hydrolyzate on blood biochemical parameters and liver antioxidant indicators in mice
GUO Jing;YAO Dan-dan;CHEN Yin-yue;ZHAO Guo-qi;HUO Yong-jiu;College of Animal Science and Technology;Yangzhou University;
GUO Jing;YAO Dan-dan;CHEN Yin-yue;ZHAO Guo-qi;HUO Yong-jiu;College of Animal Science and Technology;Yangzhou University;
..............page:366-369
..............page:369
Effect of green tea powder on inosine monophosphate and vitamin E content in chicken of broiler
LIU Xu-sheng;HUANG Jin-bao;WAN Xiao-chun;CHEN Xing-yong;WANG Yi-jun;WANG Qiu-shi;YIN Cheng-nan;ZHOU Yi-bin;State Key Laboratory of Tea Plant Biology and Utilization;School of Tea & Food Science;Anhui Agricultural University;
LIU Xu-sheng;HUANG Jin-bao;WAN Xiao-chun;CHEN Xing-yong;WANG Yi-jun;WANG Qiu-shi;YIN Cheng-nan;ZHOU Yi-bin;State Key Laboratory of Tea Plant Biology and Utilization;School of Tea & Food Science;Anhui Agricultural University;
..............page:370-373+378
Research progress in polyphenol compounds in rice
YAN Na;GAO Xue-yan;WANG Ru-hua;WANG Fang;HUA Ze-tian;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
YAN Na;GAO Xue-yan;WANG Ru-hua;WANG Fang;HUA Ze-tian;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:374-378
Review on the research of the aroma of flaxseed oils
WEI Chang-qing;LIU Wen-yu;CAO Dong;School of Food Science and Technology;Jiangnan University;Food college;Shihezi University;State Key Laboratory of Food Science and Technology;Xinjiang Shihezi Vocational Technical College;
WEI Chang-qing;LIU Wen-yu;CAO Dong;School of Food Science and Technology;Jiangnan University;Food college;Shihezi University;State Key Laboratory of Food Science and Technology;Xinjiang Shihezi Vocational Technical College;
..............page:379-384
Research progress in high dietary fiber staple flour products
QIAN Hai-feng;WANG Jie-qiong;WANG Li;ZHAGN Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
QIAN Hai-feng;WANG Jie-qiong;WANG Li;ZHAGN Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
..............page:385-389
Progress in the simultaneous analysis of multi- trichothecenes
ZHANG Jia-ning;DING Ke;HAN Tao;CHEN Xiang-ning;ZHANG Yan-yan;Department of Food Science and Engineering;Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;
ZHANG Jia-ning;DING Ke;HAN Tao;CHEN Xiang-ning;ZHANG Yan-yan;Department of Food Science and Engineering;Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;
..............page:390-394+399
Research advance in determination techniques of phosphate in food
ZHANG Meng-han;CHEN Hong;FENG Li;HE Meng;ZHANG Han;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Department of Chemistry;Shenyang Medical College;
ZHANG Meng-han;CHEN Hong;FENG Li;HE Meng;ZHANG Han;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Research Institute of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Department of Chemistry;Shenyang Medical College;
..............page:395-399