Science and Technology of Food Industry 2015 Issue 20 shi pin an quan zai xing dong

Health risk assessment and extraction behavior of heavy metals in local tea of Huangshan
MA Ming-hai;WAN Shun-li;HUANG Min-sheng;LIU Qian-li;HONG Min;LUO Ming;College of Life and Environmental Science;Huangshan University;School of Ecological and Environmental Sciences;East China Normal University;

..............page:49-52+58

Analysis of volatile aroma compounds in baking Tieguanyin Oolong tea by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry
CHEN Xian-ming;FENG Lin;LUO Sai;ZHAO Guo-fei;GONG Zheng-li;College of Food Science;Southwest University;Dazhou Tea and Fruit Technology Promotion Station;

..............page:53-58

Optimize of Loop-mediated isothermal amplification technology in detection of Vibrio parahaemolyticus
JI Yi-fang;HU Wen-zhong;JIANG Ai-li;FENG Ke;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;

..............page:59-63+67

Determination of Mn and toxic elements in Chinese spirits by inductively coupled plasma mass spectrometry
NIE Xi-du;FU Liang;Department of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;

..............page:64-67

Determination of chloramphenicol residue in bee pollen by accelerated solvent extraction-ultra performance liquid chromatography-tandem mass spectrometry
ZHU Zi-tong;LEI Mei-kang;PENG Fang;LI Dong;CHEN Yu-jiao;ZHANG Ying-jun;Comprehensive Technology Center of Quzhou Entry-Exit Inspection and Quarantine Bureau;

..............page:68-71+76

Principal components analysis of flavor compositions in Zizyphus jujube
LIU Sha-sha;ZHANG Bao-shan;SUN Xiao-yuan;LUO Teng;College of Food Engineering and Nutritional Science of Shaanxi Normal University;Research Center of Fruit and Vegetable Deep-processing Technology of Shaanxi;

..............page:72-76

Detection of chilled mutton tenderness by NIR hyperspectral imaging technology
WANG Wan-jiao;WANG Song-lei;HE Xiao-guang;WANG Jia-yun;YANG Xiao-chen;School of Agriculture;Ningxia University;

..............page:77-79+91

Study on rapid identification of Panax quinquefolius and Panax ginseng based on improved ERIC-PCR
WANG Rui;YANG Guo;WANG Hao-nan;LI Ming-hua;YAO Shi-xin;College of Science;Liaoning Technology University;

..............page:80-82+96

Effect of picking and drying process on biogenic amines formation in salted threadfin bream(Nemipterus hexodon)
CHEN Yu-feng;WU Yan-yan;DENG Jian-chao;HUANG Hui;LI Lai-hao;YANG Xian-qing;QI Bo;ZHOU Wan-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing of Ministry of Agriculture;College of Food Science and Technology;Shanghai Ocean University;

..............page:83-91

Study on the degradation of aflatoxin B1 by Stenotrophomonas sp.42-2
HAO Xiu-zhen;YUE Xiao-yu;LI Chang-bin;XIN Ting;LI Jun-xia;Department of Quality Detection and Management;Henan University of Animal Husbandry and Economy;College of Food;China Agricultural University;

..............page:92-96

Identification of the pathogen from stored Lanzhou lily bulb rot disease and biological characteristics
GONG Hui-ling;SUN Ai-jie;LI Xi;TANG Guo-gang;YUAN Hui-jun;FENG Zai-ping;LI Shan-jia;College of Life Science and Engineering;Lanzhou University of Technology;Gansu Unionsum Sliced Fresh Lily Bulb Co.;Ltd.;

..............page:97-101+106

Comparative of physicochemical properties of tilapia scraps enzymatic hydrolyzate treated by dynamic adsorption of macroporous resin
JIANG Xiong-wu;YANG Ping;ZHANG Rui-rui;HONG Peng-zhi;ZHOU Chun-xia;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;

..............page:102-106

Influence of some protease inhibitors on gel properties of Ryukyu squid surimi
YANG Xian-qing;MA Jing-rong;MA Hai-xia;LI Lai-hao;CHEN Sheng-jun;Key Lab of Aquatic Product processing;Ministry of Agruculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Guangdong Ocean University;

..............page:107-110+115

Antioxidant activities of proanthocyanidins from Chinese bayberry(Myrica rubra Sieb. et Zucc.) leaves in lard oil
PAN Jun-xian;LI Xin;CHEN Shi-guo;YE Xing-qian;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;

..............page:111-115

Effect of acetylated modification on the functional properties of rice residue proteins
REN Xian-e;YANG Feng;HUANG Yong-chun;YANG De-hua;HUANG Xue;Department of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;

..............page:116-119+123

Extraction and structure analysis on polysaccharide of Dendrocalamus farinosus culm
YAO Xi;YUE Yong-de;TANG Feng;International Centre for Bamboo and Rattan;

..............page:120-123

Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin
CAO Sheng-nan;ZHANG Yang;JIN Shan-shan;ZHANG Shu;YANG Li-ping;ZHOU Yi-bin;School of Tea and Food Technology;Anhui Agricultural University;

..............page:124-127+132

Effect of octenyl succinic acid modified starch on quality of margarine
XIE Shu-li;HAN Wen-fang;CHEN Mian;HUO Yin-qiang;ZHAO Si-ming;RONG Jian-hua;Food Science and Technology College;Huazhong Agricultural University;

..............page:128-132

Polyphenols and antioxidant activity analysis of 15 red flesh crabapples
WEI Xin-cui;LI Hou-hua;CAI Xue-yan;LIANG Zheng;TANG Dou-dou;College of Forestry;Northwest A&F University;College of Landscape Architecture and Art;Northwest A&F University;Corn institute of Shanxi Agricultural Sciences Academy;

..............page:133-136+144

Catechin composition and antioxidant capacity of green teas in Chuzhou
AN Xiao-ting;XIE Xiao-hua;CHEN Jing;XIAO Lu-fei;Department of Food and Environmental Engineering;Chuzhou Vocational and Technical College;

..............page:137-140+144

Slow digestibility and structure of high amylose corn starch-emulsifier inclusion complex
ZHAN Jin-ling;HU Xiu-ting;SHA Chen-xi;LI Dan-dan;TIAN Yao-qi;State Key Laboratory of Food Science and Technology;Jiangnan University;National Engineering Laboratory for Cereal Fermention Technology;Jiangnan University;

..............page:141-144

Effect of two hydrophilic gums or two modified starches on rheological properties of highland barley-wheat dough
YU Jie;NIU Li-li;ZHANG Zhen;BAO Xue-mei;WANG Ting-ting;FANG Lin-kai;ZHANG Sheng-gui;College of Food Science and Engineering;Gansu Agriculture University;

..............page:145-149+154

Study on antibacterial activity and stability of chitosan and dandelion extract
ZHANG Qiang;HU Wei-gang;JIN Xin-wen;Institute of Agro-Products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;Key Laboratory of Agro-Products Processing Science and Technology;Xinjiang Academy of Agricultura and Reclamation Science;

..............page:150-154

Effect of different extraction methods on antioxidant properties of dietary fiber from vegetable soybean pods
ZHAO Li;SONG Yi-mo;ZHU Dan-shi;HUI Li-juan;WANG Bo;HE Yu-tang;MA Tao;LIU He;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:155-158

Purification and physical-chemical characteristic of a novel antifreeze protein from wheat bran(wb AFP)
JIN Zhou-yun;LIU Bao-lin;Institute of Biothermal Science and Technology;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;

..............page:159-163+174

Antioxidant activity and sensory evaluation of tea drinks
AI Xiao-yu;GAO Wei;HUANG Xia;LV Du;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;

..............page:164-167+179

Construction and fermentation optimization of a recombinant Escherichia coli for the production of trans-4-hydroxyproline without extra addition of proline
HU Dan-dan;WANG Fu-cai;ZHANG Zhen-yu;SUN Fu-bao;ZHOU Bang-wei;School of Biotechnology;Key Laboratory of Industrial Biotechnology;Key Laboratory of Carbohydrate Chemistry &Biotechnology Ministry of Education;Jiangnan University;

..............page:168-174

Effect of environmental factors on Listeria monocytogenes inl B gene expression
SANG Xue;ZHU Yao-lei;ZHU Ya-hui;ZHANG Gong-liang;HOU Hong-man;School of Food Science and Technology;Dalian Polytechnic University;

..............page:175-179

Study on the separation and domestication of Armillarialuteo-rivens strain
SHI Qiang-qiang;DANG Jun;YUAN Xiang;YUE Hui-lan;WANG Qi-lan;Northwest Institute of Plateau Biology;CAS;Key Laboratory of Tibetan Medicine Research;CAS;University of Chinese Academy of Science;

..............page:180-182+187

Expression of Euglena gracilis △9 fatty acid elongase gene in Yarrowa Lipolytica
HUO Huan-huan;LIU Xiang-he;SHI Ji-ping;LIU Zhi-wen;ZHANG Bao-guo;School of Biological Engineering;Dalian Polytechnic University;Lab of Biorefinery;Shanghai Advanced Research Institute;Chinese Academy of Sciences;

..............page:183-187

Isolation and identification of one strain of stretomyces producing green pigment
ZUO Yong;FU Bin;YE Bi-xia;JIANG Peng;WANG Xiao-long;YANG Xiao-long;College of Bioengineering;Sichuan University of Science and Engineering;

..............page:188-190+196

Study on combination fermentation and performance of lactic acid bacteria from yak milk in Tibetan Pastoral Areas
CHEN Ya;LIANG Qi;ZHANG Yan;HUANG Shao-hai;QIN Hong;Functional Dairy Engineering Laboratory in Gansu Province;College of Food Science and Engineering;Gansu Agricultural University;Lanzhou Xue Dun’s Biological Dairy Industry Limited Corporation;

..............page:191-196

Preliminary identification of an aroma-producing fungus strain and analysis of volatile compounds
YANG Jian-yuan;YANG Yun-xian;WANG Xiang-qin;LI Han-quan;ZHANG Bing-huo;College of Pharmaceutical and Life Sciences;Jiujiang University;China College of Tourism and Territorial Resources;Jiujiang University;

..............page:197-200+205

Characterization and biofilm forming-ability of Vibrio alginolyticus
JIA Ling-hua;NING Xi-bin;ZHANG Xu-jing;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

..............page:201-205

Study on enzymology properties of L-phenylalanine ammonia-lyase(PAL) in litchi fruit
XUE Chu-ran;LIU Shu-wen;BU Xiao;YAN Jun;XU Xiang-wen;College of Enology;Northwest A&F University;Guangdong Weiduo Biotechnology Co.;Ltd.;

..............page:206-209+219

Purification and characterization of a protease from Aspergillus oryzae
ZONG Hong;FENG Ying-jie;LU Xin-yao;ZHUGE Bin;FANG Hui-ying;SUN Jin;FENG Qian;LOU Xiao-xiao;CHENG Ying-que;The Key Laboratory of Carbohydrate Chemisty and Biotechnology;Ministry of Education;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;the Research Centre of Industrial Microbiology;Jiangnan University;Zhejiang Zhengwei Food Co.Ltd.;Research Center of Seasoning Food Processing of Zhejiang;

..............page:210-213+219

Construction of a thermostable pullulanase producing bacillus strain and its fermentation studies
CHEN Chao;LIU Xiao-han;YU Feng;JI Ming-hua;SHI Ji-ping;SUN Jun-song;College of Biotechnology;Tianjin University of Science & Technology;Shanghai Advanced Research Institute;Chinese Academy of Sciences;Baiyin Sinozyme Corp;School of Life Science and Technology;Shanghai Tech University;

..............page:214-219

UV mutation of production Saccharomyces cerevisiae strain of β-glucosidase and its enzyme characteristics
ZHANG Li;WANG Jing;YANG Ting;MA Teng-zhen;CHENG Chao;ZHU Xia;SHENG Wen-jun;HAN Shun-yu;College of Food Science and Engineering;Gansu Agricultural University;Gansu Key Lab of Viticulture and Enology;Research and Development Center of Wine Industry Technology in Gansu Province;

..............page:220-224

Study on effect of temperature on soybean antioxidative peptides prepared by solid-state fermentation and hydrolysis
WANG Hai-ping;CUI Chun;QIAN Yang-peng;ZHAO Hai-feng;College of Light Industry and Food Sciences;South China University of Technology;

..............page:225-228+243

Breeding of fusant between single inactivated Lactobacillus bulgaricus and bacteriophage-resistant mutant of Streptococcus thermophilus
WANG Mu-hua;PAN Pei-ping;ZHAO Yu-ming;SU Bin-nan;CAI Ying-hui;LI Hai-tao;Shanxi Institute of Biology;Shanxi Veal Biological Dairy Products Co.Ltd.;

..............page:229-233+247

Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the food safety of fermented pork jerk
WANG Xin-hui;ZHANG Yin;TAN Mao-ling;LI Jun-xia;BAI Ting;ZOU Qiang;QU Yao;JIANG Xin-ru;Meat-processing Key Laboratory of Sichuan;Faculty of Biotechnology industry;

..............page:234-237+252

The FRAP antioxidants extraction from Terminalia chebula Retz based on ultrasound assisted extraction with constant temperature
LIU Meng-ying;JIANG Shen-hua;QU Wen-juan;JIN Hong-guang;LIAO Liang;MA Hai-le;SHEN Yong-gen;XU Ming-sheng;School of Pharmacy and Life Science;Jiujiang University;School of Food and Biological Engineering;Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products;Jiangsu University;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Foods;Jiangxi Agricultural University;

..............page:238-243

Optimization of surfactant assisted with ultrasonic extraction technology of total flavonoids from Berchemia kulingensis Schneid
YU Hao;MAO Bin-bin;LIU Han-zhen;College of Food and Drug;Anhui Science and Technology University;

..............page:244-247

Optimization of ultrasonic assisted extraction conditions of flavonoids from Tamarindus indica shell by response surface method
WEN Pan;CHEN Ji-shu;PEI Zhi-sheng;JIN Ya-ting;Qiongzhou University;

..............page:248-252

Study on the technology of activated carbon preparation of microwave irradiation of macadamia shell
TU Xing-hao;ZHANG Xiu-mei;LIU Yu-ge;DU Li-qing;HUANG Mao-fang;ZHU De-ming;South Subtropical Crops Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Tropical Fruit Biology;Ministry of Agriculture;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;

..............page:253-259+270

Optimized methods for concentration and DNA extraction of two kinds of diarrheagenic Escherichia coli in fresh agricultural products
DONG Yan;HU Wen-zhong;HE Yu-bo;JIANG Ai-li;FENG Ke;BAI Xue;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;

..............page:260-264+270

Effect of soluble dietary fiber from rice bran on reducing cholesterol content and rheological property of mayonnaise
GUO Ting-ting;YANG Yan;XIE Bi-jun;SUN Zhi-da;College of Food Science and Technology;Huazhong Agricultural University;

..............page:265-270

Study on microwave assisted extraction and purification of resveratrol from grape leaves
SUN Lei-lei;KANG Jian;College of Life Science and Technology;Xinjiang University;

..............page:271-277+283

Optimization of extraction process of polysaccharides from Metaplexis japonica Makino nutshell and evaluation of antioxidative activity
BAI Yu-xin;GUO Bin;HAN Guan-ying;CUI Zan;School of Pharmaceutical Sciences;Liaoning Medical University;The NO.1 Affiliated Hospital of Liaoning Medical University;

..............page:278-283

Research on characteristics of combined microwave-hot air drying of burdock based on temperature control
JI Fei;LI Zhen-feng;LI Jing;SONG Fei-hu;XU Wan-xiu;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;Shaoxing Queland Mechatronics Technology Co.Ltd.;

..............page:284-288

Optimizing microwave extraction technology of soluble dietary from camellia cakes with response surface methodology
LU Zhong-ying;YAO Yuan-yong;CHEN Shi-xue;XING Ming-ming;XIE Yong;Institute of Material and Chemical Engineering;Tongren University;

..............page:289-292+298

Optimization of extraction process for Chrysanthemum morifolium essential oil by two-step method
LV Du;KUANG Chun-lin;JIANG Tai-ling;LIN Mao;SHEN Guang-hui;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;Guizhou Institute of Modern Agricultural Development;

..............page:293-298

Removing salt by ethanol precipitatation and nanofiltration to preparation gluconic acid
MA Chao-jie;OU Shi-yi;ZHOU Hua;YAO Sheng-wen;WU Tai-gang;ZENG Yong-qing;HE Jin-yin;Department of Food Science and Engineering;Jinan University;Food Research Institute of Guangzhou;Co.Ltd.;

..............page:299-303

Isolation and purification of L-citrulline in seeding watermelon by resin column chromatography
XI Dong-hua;ZHANG Zheng;WEI Jia;LI Ling;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Institute of Food Sciences and Medicine;Xinjiang Agricultural University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;

..............page:304-308+325

Preparation and characterization of pigskin polypeptide chelating calcium
XU Xian-meng;DONG Wen-bin;SUN Jiao-jiao;College of Chemistry and Engineering;Shaanxi University of Science and Technology;Department of Organic Food Engineering;Yuncheng Vocational and Technical College;College of Life Science and Engineering;Shaanxi University of Science and Technology;

..............page:309-313+330

Study on enzymatic-ultrasonic assisted extraction of total flavonoids from Tone sinensis and its anti-oxidation activities
LIU Zhi-feng;College of Chemistry & Environmental Science of Shaanxi University of Technology;

..............page:314-319+353

Evaluation of copigmentation effects of tannin acid on three kinds of pigments
LIU Song;LI Xiao-ding;JIANG Hong;LI Jie;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;

..............page:320-325

Effect of jasmonic acid methylester treatment on blue mould and cell wall degrading enzymes activities in peach fruit
LI Can-ying;ZHANG Li-hua;GE Yong-hong;DONG Bo-yu;QI Qian-ya;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 Engineering;Gansu Agricultural University;

..............page:326-330

Effect of storage temperature on quality of modified atmosphere package on Chinese little greens
WANG Ying-rong;XIE Jing;TAO Jia-jia;ZHANG Jing;YE Jing-xin;College of Food Science and Technology;Shanghai Ocean University;

..............page:331-334

Effect of 1-MCP treatment on quality of Pyrus communis L.during shelf-life of storage
HOU Yu-ru;LI Wen-sheng;WANG Bao-gang;MIAO Fei;SHI Lei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Beijing Engineering Research Center for Deciduous Fruit Trees;

..............page:335-338

Isolation and identification of pathogenic bacteria for sweet cherry and antibacterial effect of plant essential oil
DU Xiao-qin;HE Jing-liu;QIN Wen;LI Yu;LI Jie;WANG Wei-qiong;CHEN Qin-yuan;LI Hui-yan;College of Food Science;Sichuan Agricultural University;

..............page:339-343

Effect of storage temperature and color fixative on the quality of fresh-cut cress
YAN Xiao-kun;JIN Xiao-lin;YANG Run-qiang;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;

..............page:344-347+358

Effect of 1-methylcyclopropene(1-MCP) treatment on storage quality and postharvest physiology of bitter gourd
WANG Bo;PAN Yong-gui;ZHAO Yu;YUAN Meng-qi;LI Yi-xiao;SU Jin-jing;College of Food Science;Hainan University;

..............page:348-353

Intervention effect of Gamma aminobutyric acid on anxiety behavior induced by di(2-ethylhexyl) phthalate in rats
LIU Hui;GUO You-ting;HUANG Shao-wen;YANG Jie;YANG Tong-wang;SUN Yuan-ming;LIU Chun-hong;College of Food Science;South China Agriculture University;Guangdong Provincial Key Laboratory of Food Quality and Safety;Laboratory of Quality and Safety Risk Assessment in Agricultural Products Preservation Ministry of Agriculture;Guangdong Testing Institute of Product Quality Supervision;

..............page:354-358

Effect of polysaccharides extract from Codonopisis pilosula on glycemia and lipidemia in alloxan-induced diabetic rats
YE Wen-bin;FAN Liang;School of Agriculture and Forestry Technology;Longnan Teachers College;

..............page:359-363

Protective effects of taurine on SH-SY5Y cells injury induced by acrylamide
HAO Rui-fang;JING Hao;Department of horticulture;Shanxi Forestry Vocational Institute;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:364-367

Effect of inulin bread on blood glucose and lipid of mice with diabetes induced by STZ
XIONG Zheng-wei;DONG Quan;WANG Qiang;College of Food Science;Southwest University;School of Biological and Chemical Engineering;Chongqing University of Education;

..............page:368-370+376

Research progress of chemical methods for geographical origin traceability of agricultural products
XIANG Yang;CHAI Sha-tuo;HAO Li-zhuang;NIU Jian-zhang;ZHANG Xiao-wei;SUN Lu;LIU Shu-jie;State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province;Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province;Qinghai Plateau Yak Research Center;Qinghai Academy of Science and Veterinary Medicine;

..............page:371-376

Research progress in extraction and purification techniques of natural coumarin compounds in plants
GONG Lei;LIU Yan-yu;JIAO Bi-ning;ZHANG Si-yuan;ZHANG Jiao-jiao;Citrus Reserch Institute;Southwest University;Laboratory of Quality & Safty Risk Assessment for Citrus Products of Ministry of Agriculture;Quality Supervision and Testing Centre for Citrus and Seedling;Ministry of Agriculture;National Citrus Engineering Research Center;Chongqing Municipal Key Laboratory for Citrus;

..............page:377-383+391

Research progress of modification and application of pectin
SUN Xu-bing;LIAO Li-min;FU Xiao-jin;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling;

..............page:384-391

A view of extraction of Lycium bararum polysaccharides assisted by ultrasound and its bioactivities
LI Dong-mei;HANG Fang-xue;LU Hai-qin;XIE Cai-feng;LI Kai;ZHANG Li-chao;Institute of Light Industry and Food Engineering;Guangxi University;

..............page:392-395+399

Progress of bioactive protein and peptides in three egg white allergens
LUO Yan;TONG Ping;PENG Ting-ting;YUAN Juan-li;GAO Jin-yan;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;School of Pharmacy Nanchang University;Sino-German Joint Research Institute;Nanchang University;

..............page:396-399

shi pin xing ye ren cai ku

..............page:400

2015 nian shi pin zhan lan hui yu gao

..............page:408