1002-0306
2015 Issue 2
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shi yu : zuo dai zhi ding de guo ce ( xia )
shi bao hua ;
shi bao hua ;
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mei wei bu da zhe - gao dan bai gao xian wei shi pin
yang hai yan ;
yang hai yan ;
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Quantification of five saponins in Gynostemma Pentaphyllum(Thunb.)Makino by HPLC
SHI Mei-rong;LI Hua;BAI Ge;XIAO Ya-ping;Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry;National Engineering Laboratory for Resource Developing of Endangered Chinese Crude Drugs in Northwest of China;College of Life Sciences;Shaanxi Normal University;
SHI Mei-rong;LI Hua;BAI Ge;XIAO Ya-ping;Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry;National Engineering Laboratory for Resource Developing of Endangered Chinese Crude Drugs in Northwest of China;College of Life Sciences;Shaanxi Normal University;
..............page:49-51+56
Determination of milk powder geographical origin based on multi-element analysis
TAN Kai-yan;LIANG Xiao-lin;MIAO Lu;LI De-yong;LI Quan-yang;Guangxi Zhuang Autonomous Region Testing Institute of Product Quality;College of Light Industry and Food Engineering;Guangxi University;
TAN Kai-yan;LIANG Xiao-lin;MIAO Lu;LI De-yong;LI Quan-yang;Guangxi Zhuang Autonomous Region Testing Institute of Product Quality;College of Light Industry and Food Engineering;Guangxi University;
..............page:52-56
Analysis of volatile components of Lapsang Souchong black tea
LU Yan;DU Li-ping;XIAO Dong-guang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;
LU Yan;DU Li-ping;XIAO Dong-guang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;
..............page:57-60+64
Detection for dog-derived components in foods by real-time polymerase chain reaction
GAO Xiao-li;YANG Xin-ting;XUE Chen-yu;WANG Dan;ZHAO Lin-na;HOU Cai-yun;School of Food Science and Nutritional Engineering;China Agricultural University;Beijing Municipal Center for Food Safety Monitoring;
GAO Xiao-li;YANG Xin-ting;XUE Chen-yu;WANG Dan;ZHAO Lin-na;HOU Cai-yun;School of Food Science and Nutritional Engineering;China Agricultural University;Beijing Municipal Center for Food Safety Monitoring;
..............page:61-64
Determination of ethyl carbamate in ethanol system based on enzyme inhibition method
ZHANG Jia-jia;LIU Li-bin;LIU Zhi-jun;HUANG Qiu-ting;HUANG Hui-hua;College of Light Industry and Food Sciences;South China University of Technology;Alcohol Testing Center of Guangzhou;
ZHANG Jia-jia;LIU Li-bin;LIU Zhi-jun;HUANG Qiu-ting;HUANG Hui-hua;College of Light Industry and Food Sciences;South China University of Technology;Alcohol Testing Center of Guangzhou;
..............page:65-69+74
Comparison of UPLC-MS/MS and HPLC for determination of 10 carbamate pesticide residues of tea
ZHONG Ling-li;HU Li;GUO Ling-an;LEI Shao-rong;MAO Jian-fei;FU Cheng-ping;Analysis and Testing Center of Sichuan Academy of Agricultural Sciences;
ZHONG Ling-li;HU Li;GUO Ling-an;LEI Shao-rong;MAO Jian-fei;FU Cheng-ping;Analysis and Testing Center of Sichuan Academy of Agricultural Sciences;
..............page:70-74
Analysis of catechin,caffeine and gallic acid in Kangzhuan tea by HPLC-DAD
LI Jian-hua;QI Gui-nian;CHEN Sheng-xiang;ZHU Ming-zhu;College of Horticulture;Sichuan Agricultural University;The Quality Examination Center of Sichuan Tea;
LI Jian-hua;QI Gui-nian;CHEN Sheng-xiang;ZHU Ming-zhu;College of Horticulture;Sichuan Agricultural University;The Quality Examination Center of Sichuan Tea;
..............page:75-78+84
Determination of amylase and amylopectin in hullessbarley from different habitats and varieties by dual-wavelength colorimetric method
TAN Liang;DONG Qi;GENG Dan-dan;HU Feng-zu;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;
TAN Liang;DONG Qi;GENG Dan-dan;HU Feng-zu;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;
..............page:79-84
Combined effects of pressure and thermal treatment on pork color
HUANG Tian;YAN Cheng;HUANG Ye-chuan;SUN Juan;College of Life Science and Engineering;Southwest University of Science and Technology;
HUANG Tian;YAN Cheng;HUANG Ye-chuan;SUN Juan;College of Life Science and Engineering;Southwest University of Science and Technology;
..............page:85-89
Effect of heating temperature on quality of blending oil
LI Dan;LI Yang;LIANG Jing;ZHANG Chao-ran;MA Wen-jun;QI Bao-kun;JIANG Lian-zhou;SUI Xiao-nan;CAO Liang;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;
LI Dan;LI Yang;LIANG Jing;ZHANG Chao-ran;MA Wen-jun;QI Bao-kun;JIANG Lian-zhou;SUI Xiao-nan;CAO Liang;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;
..............page:90-94
Preliminary study on antioxidant activity of Chinese liquor
SHI Ya-lin;FAN Wen-lai;XU Yan;Lab of Brewing Microbiology and Applied Enzymology;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;
SHI Ya-lin;FAN Wen-lai;XU Yan;Lab of Brewing Microbiology and Applied Enzymology;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;
..............page:95-97+101
Effect of salt on the gelatinization properties of flour and noodle quality
CHEN Xia;WANG Wen-qi;ZHU Zai-qin;GU Rui-xia;College of Tourism and Culinary Science;Yangzhou University;Yangzhou Tourism Business School;
CHEN Xia;WANG Wen-qi;ZHU Zai-qin;GU Rui-xia;College of Tourism and Culinary Science;Yangzhou University;Yangzhou Tourism Business School;
..............page:98-101
Comparative study of antioxidant activity and ingredient in different parts of Areca catechu L. extract
ZHANG Dan;LI Dan;XU Qi-tai;KANG Wen-yi;Institute of Natural Medicines;Henan University;
ZHANG Dan;LI Dan;XU Qi-tai;KANG Wen-yi;Institute of Natural Medicines;Henan University;
..............page:102-104+109
Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma Lucidum
XIE Li-yuan;GAN Bing-cheng;PENG Wei-hong;HUANG Zhong-qian;TAN Wei;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;
XIE Li-yuan;GAN Bing-cheng;PENG Wei-hong;HUANG Zhong-qian;TAN Wei;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;
..............page:105-109
Influence of preparation methods on the physico-chemical properties and oxidative stability of three kinds of nut oils
ZHU Zhen-bao;LIU Meng-ying;YI Jian-hua;School of Life Science and Bioengineering Shaanxi University of Science and Technology;The Research Center of Shaanxi Province for Food Technology & Engineering;
ZHU Zhen-bao;LIU Meng-ying;YI Jian-hua;School of Life Science and Bioengineering Shaanxi University of Science and Technology;The Research Center of Shaanxi Province for Food Technology & Engineering;
..............page:110-113+117
Study on the property of carboxmethyl cellulose-konjac glucomannan mixed sol
TANG Bei;LUO Xue-gang;Engineering Research Center of Biomass Materials of Ministry of Education;Southwest University of Science and Technology;
TANG Bei;LUO Xue-gang;Engineering Research Center of Biomass Materials of Ministry of Education;Southwest University of Science and Technology;
..............page:114-117
Study on the contents of distiller’s grains of multiple-grains
HU Wei;CHEN Yu;College of Life Science & Food Engineering of Yibin University;Soild-State Fermentation Resource Utilization Key Laboratory of Sichuan Province;
HU Wei;CHEN Yu;College of Life Science & Food Engineering of Yibin University;Soild-State Fermentation Resource Utilization Key Laboratory of Sichuan Province;
..............page:118-120+125
Textural properties of lipid-tilapia myofibrillar protein composite gels
JIA Li-na;PANG Jie;WU Yun-Hui;JIAN Wen-jie;College of Food Science and Technology;Shanghai Ocean University;Department of Physics Jefferson Physical Lab Harvard University;College of Food Science;Fujian Agriculture and Forestry University;Xiamen Ocean Vocational College;Xiamen Medical College;
JIA Li-na;PANG Jie;WU Yun-Hui;JIAN Wen-jie;College of Food Science and Technology;Shanghai Ocean University;Department of Physics Jefferson Physical Lab Harvard University;College of Food Science;Fujian Agriculture and Forestry University;Xiamen Ocean Vocational College;Xiamen Medical College;
..............page:121-125
Modelling moisture sorption isotherms for konjac based on different mathematical models
WU Shao-feng;PENG Gui-lan;QIU Bing-tao;WANG Cai-xia;College of Engineering and Technology;Southwest University;
WU Shao-feng;PENG Gui-lan;QIU Bing-tao;WANG Cai-xia;College of Engineering and Technology;Southwest University;
..............page:126-128+132
Anti-microbial activity of grape cane extracts and its application on storage of Red Globe grape
SUN Yu-xia;JIANG Xi-long;SHI Hong-mei;GUAN Xue-qiang;WANG Heng-zhen;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Shandong Grapevine Institute;
SUN Yu-xia;JIANG Xi-long;SHI Hong-mei;GUAN Xue-qiang;WANG Heng-zhen;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Shandong Grapevine Institute;
..............page:129-132
Effect of thermal and pH modified whey protein concentrate on functionality of whipping cream
SUN Yan-jun;MO Bei-hong;ZHENG Yuan-rong;SHI Chun-quan;ZHU Pei;JIAO Jing-kai;LIU Zhen-ming;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;
SUN Yan-jun;MO Bei-hong;ZHENG Yuan-rong;SHI Chun-quan;ZHU Pei;JIAO Jing-kai;LIU Zhen-ming;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;
..............page:133-137
Effect of high pressure processing treatment on beef color stability
WANG Lu;HAN Yan-qing;YANG Bo-bing;LI Xing-min;XU Bao-cai;DAI Rui-tong;College of Science and Nutrition Engineering;China Agriculture University;State Key Laboratory of Meat Processing and Quality Control;Jiangsu Yurun Meat Group Co.;Ltd.;
WANG Lu;HAN Yan-qing;YANG Bo-bing;LI Xing-min;XU Bao-cai;DAI Rui-tong;College of Science and Nutrition Engineering;China Agriculture University;State Key Laboratory of Meat Processing and Quality Control;Jiangsu Yurun Meat Group Co.;Ltd.;
..............page:138-142+148
Influence of different curing conditions on mass transfer kinetics of grass carp during wet-curing
YAN Jin;BIAN Huan;ZHU Yong-zhi;WU Hai-hong;WANG Dao-ying;XU Wei-min;DING Wu;College of Food Science and Engineering;Northwest A&F University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;
YAN Jin;BIAN Huan;ZHU Yong-zhi;WU Hai-hong;WANG Dao-ying;XU Wei-min;DING Wu;College of Food Science and Engineering;Northwest A&F University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;
..............page:143-148
Effect of additives and illumination on antioxidant activity of antioxidant peptides derived from Pinctada fucata protein
WU Yan-yan;WANG Jing;LI Lai-hao;YANG Xian-qing;HU Xiao;ZHOU Wan-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;College of Food;Shanghai Ocean University;
WU Yan-yan;WANG Jing;LI Lai-hao;YANG Xian-qing;HU Xiao;ZHOU Wan-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;College of Food;Shanghai Ocean University;
..............page:149-156
Study on separation of anthocyanins from black rice and their antioxidation
WANG Qiao-e;XIE Dan;QIAN Jie;REN Hai-yi;DONG Yin-mao;School of Sciences;Beijing Key Lab of Plant Resource Research and Development;Beijing Technology and Business University;Faculty of Chemistry and Materials Science;Tianjin University of Science and Technology;
WANG Qiao-e;XIE Dan;QIAN Jie;REN Hai-yi;DONG Yin-mao;School of Sciences;Beijing Key Lab of Plant Resource Research and Development;Beijing Technology and Business University;Faculty of Chemistry and Materials Science;Tianjin University of Science and Technology;
..............page:157-160+172
Analyse of key volatile flavor compounds on faba bean pickled in vinegar
LIU Chun-ju;WANG Hai-ou;LI Da-jing;LIU Chun-quan;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing;Nanjing Engineering Research Center for Agricultural Products Processing;National Vegetable Processing Technology R & D Sub-centers;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang University;
LIU Chun-ju;WANG Hai-ou;LI Da-jing;LIU Chun-quan;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing;Nanjing Engineering Research Center for Agricultural Products Processing;National Vegetable Processing Technology R & D Sub-centers;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang University;
..............page:161-166+176
Study on species diversity of wild Morchella in Xinjiang
WU Dong-mei;XU Wen-tao;XIE Zong-ming;LI Quan-sheng;ZHU Jian-bo;SHEN Hai-tao;LUO Yun-bo;Biotechnology Research Institue;Xinjiang Academy of Agricultural and Reclamation Sciences/Xinjiang Production &Construction Group Key Laboratory of Crop Germplasm Enhancement and Gene Resources Utilization;College of Food Science and Nutrition Engineering;China Agricultural University;The Supervision;Inspection & Testing Center of Genetically Modified Food Safety;Ministry of Agriculture;College of Life Sciences of Shihezi University;
WU Dong-mei;XU Wen-tao;XIE Zong-ming;LI Quan-sheng;ZHU Jian-bo;SHEN Hai-tao;LUO Yun-bo;Biotechnology Research Institue;Xinjiang Academy of Agricultural and Reclamation Sciences/Xinjiang Production &Construction Group Key Laboratory of Crop Germplasm Enhancement and Gene Resources Utilization;College of Food Science and Nutrition Engineering;China Agricultural University;The Supervision;Inspection & Testing Center of Genetically Modified Food Safety;Ministry of Agriculture;College of Life Sciences of Shihezi University;
..............page:167-172
Study on fermentation conditions of co-expression cellulase strains
LIU Mo-yang;TANG Zi-zhong;JIN Hai-jun;SUN Rong;CHEN Hui;HAN Xue-yi;College of Life Science;Sichuan Agricultural University;
LIU Mo-yang;TANG Zi-zhong;JIN Hai-jun;SUN Rong;CHEN Hui;HAN Xue-yi;College of Life Science;Sichuan Agricultural University;
..............page:173-176
Investigation on bioactive protection of LEA-motif to insulin during desiccation
ZHANG Yan;LI Dai-xi;GUO Bai-song;ZHAI Zhen;LIU Li;YANG Chun-sheng;YU Hua-xing;Institute of Food Science and Engineering;University of Shanghai for Science and Technology;Lyophilization Lab;Shanghai Tofflon Science and Technology Co.;Ltd.;
ZHANG Yan;LI Dai-xi;GUO Bai-song;ZHAI Zhen;LIU Li;YANG Chun-sheng;YU Hua-xing;Institute of Food Science and Engineering;University of Shanghai for Science and Technology;Lyophilization Lab;Shanghai Tofflon Science and Technology Co.;Ltd.;
..............page:177-180+185
Dynamic changes of quality of pickles fermented by different lactic acid bacteria
HOU Xiao-yan;CHEN An-jun;LUO Wei;DONG Wei;NIU Kai-li;PENG Yi-tao;College of Resources and Environment;Sichuan Agricultural University;
HOU Xiao-yan;CHEN An-jun;LUO Wei;DONG Wei;NIU Kai-li;PENG Yi-tao;College of Resources and Environment;Sichuan Agricultural University;
..............page:181-185
Optimization of enzymatic extraction process and physicochemical properties of pentosans from black-grained wheat bran
SUN Yuan-lin;YI Xin;WANG Feng;SONG Yu;ZHANG Long-qing;Department of Life Sciences;Yuncheng University;College of Life Sciences;Shanxi University;Cotton Research Institute;Shanxi Academy of Agricultural Sciences;
SUN Yuan-lin;YI Xin;WANG Feng;SONG Yu;ZHANG Long-qing;Department of Life Sciences;Yuncheng University;College of Life Sciences;Shanxi University;Cotton Research Institute;Shanxi Academy of Agricultural Sciences;
..............page:186-189+194
Study on enzymatic processing and soluble β-glucan variation of turbid oats beverage
ZHU Zhuan;YANG Jin-qin;SHEN Qun;CHEN Yan-hui;College of Food Science and Nutritional Engineering;China Agricultural University;Yantai Industry and Trade Technician College of Shandong;
ZHU Zhuan;YANG Jin-qin;SHEN Qun;CHEN Yan-hui;College of Food Science and Nutritional Engineering;China Agricultural University;Yantai Industry and Trade Technician College of Shandong;
..............page:190-194
Optimization of fermentation process for the production of β-mannanase by Bacillus licheniformis TJ-101
YOU Sheng-ping;HAN Jian;QI Wei;SU Rong-xin;HE Zhi-min;School of Chemical Engineering and Technology;Tianjin University;
YOU Sheng-ping;HAN Jian;QI Wei;SU Rong-xin;HE Zhi-min;School of Chemical Engineering and Technology;Tianjin University;
..............page:195-198+202
Comparation on synthesis and release of mannan in four yeasts
LIU Jin-long;NI Jing-yue;ZHAO Guo-qun;LI Zhi-min;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
LIU Jin-long;NI Jing-yue;ZHAO Guo-qun;LI Zhi-min;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
..............page:199-202
Screening on the symbiotic lactic acid bacteria and yeasts
GUO Qian-ru;HE Yin-feng;College of Food Science and Engineering;Inner Mongolia Agriculture University;
GUO Qian-ru;HE Yin-feng;College of Food Science and Engineering;Inner Mongolia Agriculture University;
..............page:203-206+211
Enzymatic hydrolysis and antioxidant activity of Pteria penguin meat by protease
HOU Rui;YI Mei-hua;ZHONG Qiu-ping;FENG Yong-qin;Food college;Hainan University;Ocean College;Hainan University;
HOU Rui;YI Mei-hua;ZHONG Qiu-ping;FENG Yong-qin;Food college;Hainan University;Ocean College;Hainan University;
..............page:207-211
Optimization of culture conditions for yellow serofluid fermented by double lactobacillus to prepare organic acid coagulant
LV Bo;LI Chen-chen;LIU Ning;LI Jian;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;
LV Bo;LI Chen-chen;LIU Ning;LI Jian;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;
..............page:212-216
Preparation of ACE-inhibitory peptides from pig scapula protein by enzymatic with ultrasonic pretreatment and comparison of enzymatic effect
CHEN Chang-lin;LI Cheng;FU Gang;LAI Li;CHEN Mao-lin;XIAO Lan;YANG Yong;HE Li;HU Bin;College of Food;Sichuan Agriculture University;
CHEN Chang-lin;LI Cheng;FU Gang;LAI Li;CHEN Mao-lin;XIAO Lan;YANG Yong;HE Li;HU Bin;College of Food;Sichuan Agriculture University;
..............page:217-221+226
Study on pretreatments and optimization on reflux extraction of total flavonoids from glycyrrhiza residue
XU Chun-yan;ZHANG Na;HAN Ai-rong;GUAN Cui-ping;Key Laboratory of Ministry of Education for Protection and Utilization of Special Biological Resources in Western China;School of Life Sciences;Ningxia University;
XU Chun-yan;ZHANG Na;HAN Ai-rong;GUAN Cui-ping;Key Laboratory of Ministry of Education for Protection and Utilization of Special Biological Resources in Western China;School of Life Sciences;Ningxia University;
..............page:222-226
Screening the probiotics inhibiting the diarrhea caused by pathogens
XUE Chao-hui;ZHANG Lan-wei;ZHANG Ying-chun;SHAN Yu-juan;WANG Shu-mei;LI Hong-bo;School of Food Science and Engineering;Harbin Institute of Technology;
XUE Chao-hui;ZHANG Lan-wei;ZHANG Ying-chun;SHAN Yu-juan;WANG Shu-mei;LI Hong-bo;School of Food Science and Engineering;Harbin Institute of Technology;
..............page:227-230+242
Response surface optimization of medium components for citric acid production using clarifying solution of starch
QIAO Jun;ZHAO Xiang-ying;MA Qin-yuan;ZHANG Jia-xiang;HAN Yan-lei;LIU Jian-jun;Food & Fermentation Engineering Key Lab of Shandong Province;Weifang Ensign Industry Co. Ltd.;
QIAO Jun;ZHAO Xiang-ying;MA Qin-yuan;ZHANG Jia-xiang;HAN Yan-lei;LIU Jian-jun;Food & Fermentation Engineering Key Lab of Shandong Province;Weifang Ensign Industry Co. Ltd.;
..............page:231-234+247
Cloning and expression of the elastase gene Bacillus subtilis and identification of the ability of preparation of soybean peptide
SONG Di;LIU Yan-zhi;Changchun Vocational Institute of Technology;Agro-Biotechnology Research Institute;Jilin Academy of Agricultural Sciences;
SONG Di;LIU Yan-zhi;Changchun Vocational Institute of Technology;Agro-Biotechnology Research Institute;Jilin Academy of Agricultural Sciences;
..............page:235-237+252
Separation and purification of triterpenes from Matteuccia struthiopteris with macroporous resin
YANG Xiao-yan;MA Ji;PENG Fei;LU Yang;MA Ji-fu;XI Wei-jia;ZHANG Ting;Life Science College;Shaanxi Normal University;Key Laboratory of Minisitry of Education for Madicinal Plant Resource and Natural Pharmaceutical Chemistry;
YANG Xiao-yan;MA Ji;PENG Fei;LU Yang;MA Ji-fu;XI Wei-jia;ZHANG Ting;Life Science College;Shaanxi Normal University;Key Laboratory of Minisitry of Education for Madicinal Plant Resource and Natural Pharmaceutical Chemistry;
..............page:238-242
Study on optimization of water-soluble dietary fiber extraction process from citrus residues with citric acid
PENG Ya;PENG Rong;YIN Zhong-yi;ZHENG Xu-xu;Environmental and Biological Engineering Institute of Chongqing Technology and Business University;Research Center of Medical Chemistry & Chemical Biology of Chongqing Technology and Business University;
PENG Ya;PENG Rong;YIN Zhong-yi;ZHENG Xu-xu;Environmental and Biological Engineering Institute of Chongqing Technology and Business University;Research Center of Medical Chemistry & Chemical Biology of Chongqing Technology and Business University;
..............page:243-247
Study on ultrasonic-assisted alkali extraction techniques of protein from corn germ meal
XUE Ying;WANG Lian-jie;DANG Yan-ni;XU Qian-ru;College of Life Science;Shaanxi University of Science and Technology;
XUE Ying;WANG Lian-jie;DANG Yan-ni;XU Qian-ru;College of Life Science;Shaanxi University of Science and Technology;
..............page:248-252
Separation and purification of pig femoral collagen antihyper-tensive peptides by ion exchange chromatography
SHU Yi-mei;LI Cheng;ZHENG Li-jun;PAN Shu-xuan;CHEN Na;GUO Wei;WANG Shi-yi;FU Gang;College of Food;Sichuan Agriculture University;
SHU Yi-mei;LI Cheng;ZHENG Li-jun;PAN Shu-xuan;CHEN Na;GUO Wei;WANG Shi-yi;FU Gang;College of Food;Sichuan Agriculture University;
..............page:253-256+260
Research on high hydrostatic pressure sterilization technology of soft-packing boiled bamboo shoots
YUAN Long;LU Li-xin;TANG Ya-li;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;
YUAN Long;LU Li-xin;TANG Ya-li;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;
..............page:257-260
Preparation of germinated brown rice pancake
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:261-266+270
Preliminary study on sterilization technology of kiwifruit juice by radio frequency treatment
LV Xiao-ying;WANG Shao-jin;WU Qian;LI Guang-hui;FENG Yu-qing;XU Yun-feng;XIA Xiao-dong;College of Food Science and Engineering;Northwest A&F University;College of Mechanical and Electronic Engineering;Northwest A&F University;
LV Xiao-ying;WANG Shao-jin;WU Qian;LI Guang-hui;FENG Yu-qing;XU Yun-feng;XIA Xiao-dong;College of Food Science and Engineering;Northwest A&F University;College of Mechanical and Electronic Engineering;Northwest A&F University;
..............page:267-270
Optimization of enzymatic extraction technology of polysaccharide from Osmanthus fragrans using response surface methodology and investigation on its antioxidant activity
JIANG De-qi;HUANG Li-min;WANG Yan;LI Ming-xing;DENG Heng-quan;SU Long;Yulin Normal University;Department of Pharmacy;Zhujiang Hospital;Southern Medical University;
JIANG De-qi;HUANG Li-min;WANG Yan;LI Ming-xing;DENG Heng-quan;SU Long;Yulin Normal University;Department of Pharmacy;Zhujiang Hospital;Southern Medical University;
..............page:271-275+281
Optimization of protein extraction from Chuanminshen violaceum based on response surface methodology
DONG Hong-min;NIU Xiao-yong;SHEN Li-wen;LI Lu;QIN Wen;College of Food Science;Sichuan Agricultural University;Langzhong Supply and Marketing Cooperative of Sichuan Nanchong;
DONG Hong-min;NIU Xiao-yong;SHEN Li-wen;LI Lu;QIN Wen;College of Food Science;Sichuan Agricultural University;Langzhong Supply and Marketing Cooperative of Sichuan Nanchong;
..............page:276-281
Study on the conditions of extracting oleanolic acid and ursolic acid from residue of Chaenomeles speciosa(Sweet) Nakai
CAI Juan;LIU Shi-yao;WEI Zheng-xin;ZHANG Dan;PAN Xue-zhen;BIAN Jing-jun;BAI Zhi-chuan;College of Horticulture and Landscape Agriculture;Key Laboratory of Horticulture Science for Southern Mountainous Regions;Ministry of Education;Southwest University;
CAI Juan;LIU Shi-yao;WEI Zheng-xin;ZHANG Dan;PAN Xue-zhen;BIAN Jing-jun;BAI Zhi-chuan;College of Horticulture and Landscape Agriculture;Key Laboratory of Horticulture Science for Southern Mountainous Regions;Ministry of Education;Southwest University;
..............page:282-285+290
Optimization of extraction process of total phenolic acids from Syringa oblate Lindl. leaves by response surface methodology
WU Yan;SHENG Zun-lai;GAO Ling-fei;CHEN Jian-qing;LI Yan-hua;College of Veterinary Medicine;Northeast Agricultural University;
WU Yan;SHENG Zun-lai;GAO Ling-fei;CHEN Jian-qing;LI Yan-hua;College of Veterinary Medicine;Northeast Agricultural University;
..............page:286-290
Optimization of extracting technique assisted by ultrahigh pressure extraction(UHPE) of flavonoids from hawthorn
SUN Xie-jun;LI Xiu-xia;FENG Yan-bo;ZHANG Li-hua;College of Chemistry;Chemical Engineering and Food Safety;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
SUN Xie-jun;LI Xiu-xia;FENG Yan-bo;ZHANG Li-hua;College of Chemistry;Chemical Engineering and Food Safety;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
..............page:291-295+312
Study on microwave extraction of yellow pigment in Pyracantha Fortuneana fruit
JIANG Li-hua;XIONG Hai-rong;ZHOU Xia-yu;WANG Jin;XIONG Yuan-fu;WANG Yu-ting;Changsha Environmental Protection College;Center of Analysis and Testing;Hunan Agricultural University;Changde Vocational Technical College;College of Science;Hunan Agricultural University;
JIANG Li-hua;XIONG Hai-rong;ZHOU Xia-yu;WANG Jin;XIONG Yuan-fu;WANG Yu-ting;Changsha Environmental Protection College;Center of Analysis and Testing;Hunan Agricultural University;Changde Vocational Technical College;College of Science;Hunan Agricultural University;
..............page:296-298+317
Optimization of extraction technology of total flavonoids from Mentha haplocalyx by response surface methodology
GAO Dan-dan;GUO Peng-hui;QI Gao-zhan;WEN Hai-chao;College of Life Science and Engineering;Northwest University for Nationalities;
GAO Dan-dan;GUO Peng-hui;QI Gao-zhan;WEN Hai-chao;College of Life Science and Engineering;Northwest University for Nationalities;
..............page:299-303+322
Separation and purification process of piperine
PU Li-ning;LIU Zhong;CHEN Guang-jing;WANG Li-sha;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;
PU Li-ning;LIU Zhong;CHEN Guang-jing;WANG Li-sha;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;
..............page:304-307+354
Study on properties of calcium propionate modified polyvinyl alcohol packaging films
JIANG Shuo;YANG Fu-xin;ZHANG Yan;HUANG Zhi-ying;OU Li-juan;YANG Hui;Shanghai Ocean University;
JIANG Shuo;YANG Fu-xin;ZHANG Yan;HUANG Zhi-ying;OU Li-juan;YANG Hui;Shanghai Ocean University;
..............page:308-312
Study on correlation between wheat gluten and the rheological properties of improved flour
WANG Liu-qiang;YUAN Ya-nan;LI Xiao-juan;ZHANG Chun-hong;College of Food;Shenyang Agriculture University;
WANG Liu-qiang;YUAN Ya-nan;LI Xiao-juan;ZHANG Chun-hong;College of Food;Shenyang Agriculture University;
..............page:313-317
Freshness changes of ready-to-eat raw tuna fillets at different cold storage temperatures
BAO Hai-rong;CHENG Mei;WANG Xi-chang;ZHAO Chen;College of Food Science and Technology;Shanghai Ocean University;
BAO Hai-rong;CHENG Mei;WANG Xi-chang;ZHAO Chen;College of Food Science and Technology;Shanghai Ocean University;
..............page:318-322
Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices
FAN Lin-lin;ZHAO Hong-xia;FENG Xu-qiao;LI Meng-meng;YANG Wen-jing;ZHANG Bei;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;
FAN Lin-lin;ZHAO Hong-xia;FENG Xu-qiao;LI Meng-meng;YANG Wen-jing;ZHANG Bei;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;
..............page:323-327+330
Effect of different packaging materials on the quality and shelf life of strawberry
GAO Xin;ZHENG Hua-yan;Jilin Agricultural Science and Technology College;
GAO Xin;ZHENG Hua-yan;Jilin Agricultural Science and Technology College;
..............page:328-330
Effect of cutting stem and sealing wound on quality of postharvest green capsicum during storage
CHEN Juan-juan;TAO Le-ren;ZHAO Yue;GU Chao-heng;ZHANG Qing-gang;Institute of Refrigeration & Cryogenics;University of Shanghai for Science & Technology;Institute of Refrigeration and Air Conditioning;Harbin University of Commerce;
CHEN Juan-juan;TAO Le-ren;ZHAO Yue;GU Chao-heng;ZHANG Qing-gang;Institute of Refrigeration & Cryogenics;University of Shanghai for Science & Technology;Institute of Refrigeration and Air Conditioning;Harbin University of Commerce;
..............page:331-334+338
Study on antioxidant activity and quality of different pears during storage
HOU Yu-ru;LI Wen-sheng;WANG Bao-gang;MIAO Fei;YANG Jun-jun;SHI Lei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;
HOU Yu-ru;LI Wen-sheng;WANG Bao-gang;MIAO Fei;YANG Jun-jun;SHI Lei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;
..............page:335-338
Preservation effects of cortex oil peony extracts on green pepper
ZHAO Qi;YANG Yu-zhen;GUO Yun-hong;WANG Guo-xia;LI Yu-hua;School of Life Science;Zhengzhou Normal University;Department of Electrical Engineering;Zhengzhou Railway Vocational Technical College;
ZHAO Qi;YANG Yu-zhen;GUO Yun-hong;WANG Guo-xia;LI Yu-hua;School of Life Science;Zhengzhou Normal University;Department of Electrical Engineering;Zhengzhou Railway Vocational Technical College;
..............page:339-342
Effect of heat shock treatment on storage properties of cucumber at low temperature
SHEN Li-wen;LIU Juan;DONG Hong-min;LI Hui-yan;HE Jing-liu;LIU Chun-yan;QIN Wen;College of Food Science;Sichuan Agricultural University;
SHEN Li-wen;LIU Juan;DONG Hong-min;LI Hui-yan;HE Jing-liu;LIU Chun-yan;QIN Wen;College of Food Science;Sichuan Agricultural University;
..............page:343-348
Protein nutritional assessments of four kinds of wild edible fungi in Mount Wutai
LUO Zheng-ming;LIU Xiu-li;JIA Yan-qing;HAO Rui-lin;Department of Geography;Xinzhou Teachers University;College of Life Science;Shanxi Uinversity;Department of Biology;Xinzhou Teachers University;
LUO Zheng-ming;LIU Xiu-li;JIA Yan-qing;HAO Rui-lin;Department of Geography;Xinzhou Teachers University;College of Life Science;Shanxi Uinversity;Department of Biology;Xinzhou Teachers University;
..............page:349-354
Study on the blood lipid lowering function of multi-strain fermentation with mare’s milk
WU Yun;WANG Lu;YAN Xiao-fei;GUO Jia-jia;LIU Shu-ya;WANG Xiao-biao;MIAO Sen;BAO Xiao-wei;LIU Wu-jun;GU Li-nazi;College of Food Sciences and Pharmaceutical Sciences;Xinjiang Agricultural University;College of Science and Technology;Xinjiang Agricultural University;College of Animal Science;Xinjiang Agricultural University;
WU Yun;WANG Lu;YAN Xiao-fei;GUO Jia-jia;LIU Shu-ya;WANG Xiao-biao;MIAO Sen;BAO Xiao-wei;LIU Wu-jun;GU Li-nazi;College of Food Sciences and Pharmaceutical Sciences;Xinjiang Agricultural University;College of Science and Technology;Xinjiang Agricultural University;College of Animal Science;Xinjiang Agricultural University;
..............page:355-357
Comparative analysis of nutritional ingredients in different kinds of pomegranate fruits
SUN Rui;SUN Lei;ZHAO Deng-chao;YANG Li;LIU Bao-fa;HAO Xin-yun;School of Food & Bioengineering;Qilu University of Technology;Economic Forest Research Institute;Shandong Academy of Forestry;
SUN Rui;SUN Lei;ZHAO Deng-chao;YANG Li;LIU Bao-fa;HAO Xin-yun;School of Food & Bioengineering;Qilu University of Technology;Economic Forest Research Institute;Shandong Academy of Forestry;
..............page:358-361
Effect of total flavonoids extract from banana peel on diabetes and its complications
WANG Miao-fei;CHENG Geng-jinsheng;HUANG Hao;LUO Guo-an;Gannan Medical University;Department of Chemistry;Tsinghua University;
WANG Miao-fei;CHENG Geng-jinsheng;HUANG Hao;LUO Guo-an;Gannan Medical University;Department of Chemistry;Tsinghua University;
..............page:362-363+372
Effect of litchi juice on blood lipids in rats under emotional stress
GUO You-ting;OUYANG Jun-yan;LAI Yu-ting;YANG Tong-wang;LU Ling-wan;FU Shu-kuan;LIU Chun-hong;HU Zhuo-yan;Food College;South China Agricultural University;Guangdong Provincial Key Laboratory of Food Quality and Safety;
GUO You-ting;OUYANG Jun-yan;LAI Yu-ting;YANG Tong-wang;LU Ling-wan;FU Shu-kuan;LIU Chun-hong;HU Zhuo-yan;Food College;South China Agricultural University;Guangdong Provincial Key Laboratory of Food Quality and Safety;
..............page:364-367+378
Research progress on the anti-tumor peptides
XIE Shu-yue;MU Li-xia;LIAO Sen-tai;ZOU Yu-xiao;LIU Jun;SHI Ying;WANG Wei-min;College of Food Science and Technology;Guangdong Ocean University;Guangdong Key Laboratory of Agricultural Product Processing;Sericulture and Agro-food Processing Research Institute;Guangdong Academy of Agricultural Sciences;
XIE Shu-yue;MU Li-xia;LIAO Sen-tai;ZOU Yu-xiao;LIU Jun;SHI Ying;WANG Wei-min;College of Food Science and Technology;Guangdong Ocean University;Guangdong Key Laboratory of Agricultural Product Processing;Sericulture and Agro-food Processing Research Institute;Guangdong Academy of Agricultural Sciences;
..............page:368-372
Research and development on natural antioxidants of edible oil
LI Jie;ZHAO Sheng-lan;CHEN Chao-yin;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;
LI Jie;ZHAO Sheng-lan;CHEN Chao-yin;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;
..............page:373-378
Research progress on ultrasonic biological effect of food processing
WANG Wei-wei;MENG Ting-ting;GUO Dan-zhao;MA Hai-le;CAO Ying;WANG Wen-xiu;School of Food and Biological Engineering;Jiangsu University;Key Laboratory of Physical Processing and Agricultural Products of Jiangsu Province;
WANG Wei-wei;MENG Ting-ting;GUO Dan-zhao;MA Hai-le;CAO Ying;WANG Wen-xiu;School of Food and Biological Engineering;Jiangsu University;Key Laboratory of Physical Processing and Agricultural Products of Jiangsu Province;
..............page:379-383
Research progress on the role of methyl jasmonate as signal molecules and application in fresh-cut fruits and vegetables
YAN Yuan-yuan;HU Wen-zhong;JIANG Ai-li;MU Shi-yang;FENG Ke;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
YAN Yuan-yuan;HU Wen-zhong;JIANG Ai-li;MU Shi-yang;FENG Ke;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
..............page:384-387+391
Research progress on the antibacterial mechanism of flavonoids
KE Chun-lin;REN Mao-sheng;WANG Di;XIE Hai-wei;HUANG Bin;ZHAO Yang;Department of Biotechnology and Food Engineering;Bengbu College;
KE Chun-lin;REN Mao-sheng;WANG Di;XIE Hai-wei;HUANG Bin;ZHAO Yang;Department of Biotechnology and Food Engineering;Bengbu College;
..............page:388-391
Effect of part of the trace elements on genomic stability
LI Cheng-long;LIU Shu-zhen;ZHOU Cai-qiong;Food Science College;Southwest University;
LI Cheng-long;LIU Shu-zhen;ZHOU Cai-qiong;Food Science College;Southwest University;
..............page:392-396+400
Research on three major food allergens protein and its structures
ZHANG Nan;BU Guan-hao;CHEN Fu-sheng;ZHU Ting-wei;College of Food Science and Technology;Henan University of Technology;
ZHANG Nan;BU Guan-hao;CHEN Fu-sheng;ZHU Ting-wei;College of Food Science and Technology;Henan University of Technology;
..............page:397-400