Science and Technology of Food Industry 2015 Issue 21 zhong guo ru ye xin mian mao

zhong guo ru ye xin mian mao
song kun gang ;

..............page:14-15

ou meng qu xiao niu nai pei e gei zhong guo ru ye dai lai de wei yu ji
dai xiao xia ;

..............page:20-21

yin liao xing ye wei lai shi nian zui da de ying jia hui shi na ge pin lei
yu hua wei ;

..............page:22-24

ying yang bao jian shi pin xing ye gai kuang
rong zhi xing ; dai zhi yong ; zhang yan chun ; mo hong wei ; pan li na ; peng xi yang ;

..............page:30-32

Investigation of oil absorption rate for different food during frying
YU Cheng-wei;HU Jiang-ning;DENG Ze-yuan;State Key Lab of Food Science and Technology;School of Food Science & Technology;Nanchang University;

..............page:49-51+59

Study on moisture adsorption rate and effective moisture diffusivity in soybean kernels by gravimetric method
LI Xing-jun;REN Qiang;ZHANG Lai-lin;JIANG Ping;Academy of the State Administration of Grains;College of Grain;Oil and Food;Henan University of Technology;

..............page:52-59

Separation and purification of flavonols myricetin,quercetin and kaempferol in cooked Pu- erh tea
GUAN Wen-yu;LI Yan-li;LI Yan-fang;LI Jia-wei;SHI Yin-hua;LI Jia-hua;College of Long Run Pu-erh Tea;Yunnan Agricultural University;Lianghe County Nang song Achang Nationality Township Comprehensive Agricultural Service Center;

..............page:60-63

Study on the relationship between the changes of integrin and water holding capacity of PSE and normal pork during postmortem
WU Shuang;CHEN Tao;ZHANG Dong-yi;LIU Shao;MA Ning;College of Food Science and Technology;Yunnan Agricultural University;

..............page:64-67+72

Separation,purification and antioxidant activity of polyphenols from Sanguisorba officinalis
MAO Di-rui;JIANG Gui-quan;ZHANG Shi-meng;SUN Ji-wei;CAO Jia-shuo;Forestry College of Beihua University;

..............page:68-72

Research of the chemical components and the antioxidant activities of Jinxuan green tea,oolong tea and black tea in summer
LAI Xing-fei;SUN Shi-li;LI Yu-nan;PANG Shi;LI Zhen-sheng;PAN Shun-shun;Drinkable Plants Institute;Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization;Guangdong Minghuang Tea Industry Co.;Ltd.;

..............page:73-77+82

A comparative analysis of nutrition components and active ingredient in common and tartary buckwheat
WANG Shi-xia;LIU Shan;LI Xiao-rui;LIU San-cai;YAO Yang;REN Gui-xing;YUN Ting-ting;QI Wen-tao;Academy of State Administration of Grain;Tianjin University of Science and Technology;College of Food Engineering and Biotechnology;Institute of crop sciences of CAAS;

..............page:78-82

Research of the antioxidant activity of Chrysanthemum Morifolium’s extracts with different solvents
KUANG Chun-lin;LV Du;HUANG Xia;GAO Wei;SHEN Guang-hui;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;

..............page:83-87+92

Preparation and characterization of low strength surimi gels by adding hydrocolloids
ZHANG Rui-ting;ZHANG Qi-biao;HAO Geng-xin;WENG Wu-yin;College of Food and Biological Engineering;Jimei University;

..............page:88-92

Composition and physicochemical properties of Pseudosciaena Crocea viscera peptide
LI Zhi-yu;ZHANG Chong;TIAN Yu-ting;ZHENG Bao-dong;College of Food Science;Fujian Agriculture and Forest University;

..............page:93-97+101

Effect of p H and microemulsion excipients on the stability of resveratrol
YAO Qian;YAN Jun;HE Gang;LIANG Li;DAI Tian-yang;ZENG Cong;GOU Xiao-jun;Key Laboratory of Medicinal and Edible Plant Resources Development of Sichuan Education Department;Chengdu University;

..............page:98-101

Effects of different drying on volatile flavor compounds in arrowhead
LIU Chun-ju;LI Da-jing;LIU Chun-quan;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing;National Vegetable Processing Technology R&D Sub-centers;

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

Study on thermal stability and thermal inactivation kinetics of immobilized earthworm fibrinolytic enzyme
LEI Jing-ling;ZHAO Zhong-xing;WANG Chao-yang;ZHU Chang-jie;FENG Li-jin;LU Qiang-ji;School of Chemistry and Chemical Engineering;Guangxi University;Guangxi Colleges and Universities Key Laboratory of New Chemical Application Technology in Resources;Guangxi Institute of Science Experimental Center;

..............page:107-110+114

Study on extraction of methanol and inhibition of melanin from Auricularia auricular
CHEN Yi-bin;XU Jin;WANG Min;GENG Xiu;LI Zhi-ping;College of Food and Biotechnology;Shaanxi University of Science and Technology;Shaanxi Hanwang Pharmaceutical Company;

..............page:111-114

Study on the kinetics of simultaneous liquefaction and saccharification with micronized corn flours
LI Xue-ying;Xinjiang Institute of Light Industry Technology;

..............page:115-117+121

Separation,identification and its antibacterial activity of momordicineⅠfrom the vine of Momordica Charantia L.
GE Xiao-huan;YU Ping;ZENG Zhe-ling;LIU Bing;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Science and Food Engineering;Nanchang University;School of Environmental and Chemical Engineering;Nanchang University;

..............page:118-121

Modeling for aroma quality evaluation of mutton ham based on principal component analysis
WANG Xu;GONG Yuan;ZHANG Tong-gang;QU Yun-qing;LIU Dun-hua;College of Agriculture;Ning Xia University;

..............page:122-127

Study on the preparation of coenzyme Q₁₀ precursor liposomes and its quality
SUI Xiao-yu;DONG Xiao-ze;HAN Cui-yan;YUAN Cheng;LIU Chang;MA Xiao-xing;LIU Ting-ting;College of Pharmacy;Qiqihar Medical University;

..............page:127-132

Study on the purification and stability of anthocyanins from purple eggplant skin
LI Jian;WANG Jin-qiu;LIU Ning;LI Chen-chen;Key Laboratory for Food Science and Engineering of Heilongjiang Province;College of Food Engineering;Harbin University of Commerce;

..............page:133-138+191

Efficient secretory expression of β-1,3-1,4-glucanase in E.coli
CHEN Shan-shan;WU Shan-shan;WU Bin;HE Bing-fang;College of Pharmaceutical Sciences;Nanjing Tech University;

..............page:139-142+147

Study of Ganoderma lucidum cultivating with bagasses & vinasse and composition analysis
HUANG Qing-hua;WANG Qing-fu;GAO Yu-feng;LI Qi-wei;LI Jin-rong;MENG Fei;LIANG Lei;Guangzhou Sugarcane Industry Research Institute;Guangdong Engineering Research&Development Center for Comprehensive Utilization of Plant Fiber;Guangzhou Key Laboratory for Comprehensive Utilization of Plant Fiber;

..............page:143-147

Study on the biological characteristics of Lactobacillus gasseri with antagonistic activity against Helicobacter pylori and application in the yoghurt produce
CHEN Xiao-hua;LIU Xiao-ming;WANG Gang;TIAN Feng-wei;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;School of Life Science;Hengyang Normal University;

..............page:148-151+156

Isolation and identification of 18 strains of endophytic fungi from plants
LU Qun;TEIGO Asai;YOSHITERU Oshima;College of Food Science and Technology;Huazhong Agricultural University;Graduate School of Pharmaceutical Sciences;Tohoku University;

..............page:152-156

Influences of different starter cultures on quality of yak milk hard cheese
LIU Ying;LIANG Qi;ZHANG Yan;SONG Xue-mei;LI Xue-peng;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product engineering Laboratory of Gansu;

..............page:157-162

Effect of clove oil on the growth of Penicillium expansum and the production of patulin
LUO Man;JIANG La;CHEN Cheng-hua;LI Yang;MENG Xiang-hong;College of Food Science and Engineering;Ocean University of China;

..............page:162-166

Microbial diversity analysis of alkaline flax retting wastewater and enzyme activity screen of Fosmid library clones
DONG Liang;YU Qin-li;DONG Zhi-yang;WANG Li;WANG Yuan-liang;Institute of Food Science and Technology;Hun an Agricultural University;State Kay Laboratory of Microbial Resources;Institute of Microbiology;Chinese Academy of Sciences;

..............page:167-172+177

Metagenomic analysis of bacterial diversity changes during vegetables fermentation using Sichuan pickle water as starter
TONG Ting-ting;TIAN Feng-wei;WANG Gang;LIU Xiao-ming;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;

..............page:173-177

Inhibiting effect of Sodium nitrite on biofilm formation of Staphylococcus aureus and Vibrio Parahaemolyticus
QU Hong-yan;LI Xue-peng;YI Shu-min;BAI Feng-ling;ZHANG De-fu;LI Chun;LI Ting-ting;LI Jian-rong;College of Food Science & Engineering;Bohai University;Food Safety Key Lab of Liaoning Province;College of Mathematics and Physics;Bohai University;College of Life Science;Dalian Nationality of University;

..............page:178-182+186

Screening of high- yield nuclease P1 strain by exposed under atmospheric and room temperature plasma
LIANG Jian-guang;GU Qiu-yi;QIN Xiu-dong;CHEN Zhong-bing;YU Hua-shun;YAO Juan;School of Biology and Food Engineering;Changshu Institute of Technology;Zhe Jiang Shenghua Biok Biology Co.Ltd;Angel Yeast Co.Ltd.;

..............page:183-186

Identification of the bacteriocin Lcn972A- producing bacteria and the cloning and sequence analysis of its bacteriocin gene
GAN Xiang-wu;YE Zhi-wei;GUO Xin-yue;GUO Li-qiong;LIN Jun-fang;WANG Yan-ting;LIAO Teng-da;Department of Bioengineering;College of Food Science;Biotechnology institute;South China Agricultural University;

..............page:187-191

Research of UV/microwave irradiation for breeding of a high lipase-producing strain
ZHAO Xing-xiu;HE Yi-guo;ZHAO Chang-qing;FANG Chun-yu;ZHANG Jing;ZOU Wei;Sichuan University of Science and Engineering;

..............page:192-195

Cloning and high expression of Δ12- desaturase genes from Mucor circinelloides EIM-10
LIU Xiao-lin;JIANG Xian-zhang;ZHANG Ming-liang;HUANG Jian-zhong;Department of Chemistry and Life Science;Minnan Science and Technology Institute Fujian Normal University;Engineering Research Center of Industrial Microbiology;Engineering Research Center of Fujian Modern Ferment Technology;Ministry of Education;College of Life Science;Fujian Normal University;

..............page:196-199+213

Predominant strains breeding and optimization of submerged fermentation conditions of Changshu Yushan Tricholoma matsutake
XU Bing;ZHENG Li-xue;WENG Yu-jie;JI Hong;College of Biology and Food Engineering;Changshu Institute of Technology;

..............page:200-203+209

Study on the microwave- assisted extraction and antioxidant capacity of polyphenols from olive fruits
WANG Han-dong;LIU Jing;LIU Lu;XIANG Chun-rong;LI Tian;YANG Ze-shen;DING Chun-bang;College of Life Sciences;Sichuan Agricultural University;College of Agronomy;Sichuan Agricultural University;Liangshan Zhongze New Tech Development Co.Ltd;

..............page:204-209

Extraction of the Thuja sutchuenensis essential oil by sub-critical fluid extraction technology and its component analysis
ZHANG Yu-guang;HOU Chun;WU Xin-xing;JIANG Xing-tao;YU Han-mou;LI Jian-zheng;Technique center of China tobacco Yunnan industrial Co.;Ltd;Dongguan Boton Flavors & Fragrances Co.;Ltd;Shenzhen Boton Flavors & Fragrances Co.;Ltd;

..............page:210-213

Effect of Physalis pubescens- yogurt fermented with goat milk on product quality
WANG Jing-jing;HAN Xue;TIAN Ye;BAI Li-juan;Food Science College of Liaoning Medical University;

..............page:214-217+227

Optimization of dual- enzymatic preparation of antioxidant peptides from zein
XU Fei;CHENG Xiang-rong;Riyadh;SHI Yong-hui;LE Guo-wei;Institute of Nutrition and Food Safety;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:218-222+227

Study on the hardening technology of Ponkan juice sacs
DONG Man;TANG Song;REN Jing-nan;SHAO Jin-hui;TAI Ya-nan;YANG Zi-yu;PAN Si-yi;FAN Gang;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;

..............page:223-227

Ultrasonic- assisted extraction technology optimization of polyphenols from Hibiscus syriacus L.
ZHANG Xue-jiao;JIN Chen-zhong;HU Yi-hong;TAN Xian-sheng;HE Li-fang;WANG Yan;CHEN Yong;Department of Agriculture and Biotechnology;Hunan University of Humanities;Science and Technology;Hunan Provincial Collaborative Innovation Center;

..............page:228-231+236

Study on the optimum technique of koji-making in pure Rhizopus oryzae with response surface methodology
YANG Jian-gang;ZHAO Zhong-kai;WU He-chuan;ZHOU Jian;PAN Xun-hai;MA Ying-ying;Sichuan University of Science&Engineering;Zigong Food and Drug Administration;

..............page:232-236

Numberical simulation and experiment verification study on low temperature spray-drying of persimmon pulp
DU Jing;LIU Tao;XU Ze;LI Chun-mei;College of Food Science and Technology;Huazhong Agricultural University;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;

..............page:237-241+248

Optimization of ultrasonic- assisted enzymatic extraction of polysaccharides from Cantharellus cibarius by Plackett- Burman design and response surface methodology
MENG Ya-hong;LI Hui;Kunming University of Science and Technology;Yunnan Province Food Safety Research Institute;

..............page:242-248

Optimization of brewing process for walnut diaphragm tea bags using response surface methodology
LIU Shan-shan;WANG Zheng-hong;LU Lu;HOU Wei-wei;YANG Hai-yan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Xinjiang ABUDAN food development company;

..............page:249-253+258

Box- Behnken design response surface methodology to optimize process of squid rehydration
WANG Shan;LI Hong-jun;HE Zhi-fei;XU Ming-yue;GENG Tie-zhu;YUN Lu;XIA Jun-jun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;

..............page:254-258

Optimization of enzymatic esterification of oleic acid with glycerol for the preparation of triglycerides by response surface methodology
XU Guang-wei;BI Yan-lan;LIU Tai-yu;College of Food Science and Technology;Henan University of Technology;

..............page:259-264

Study on ginger juice and hydrolyed milk beverage
TANG Ting;WEI Lu;ZHAO Cheng;CHEN Zhi-li;HUANG Xia;Guangxi Agricultural Vocational and Technical College;

..............page:265-268+274

Study on the anti- browning technology of ‘Shushanggan’apricot dried artificially
TANG Yao;ZHANG Wen-tao;GAO Kai;LI Xi-hong;QI Wei;WANG Wei;Tianjin University of Science and Technology;National Research Center of Agricultural Product Fresh Keeping Engineering and Technology;

..............page:269-274

Effect of rotate speed of screw conveyor on grinding quality for meat
TU De-yu;TONG Bao-hong;XU Zheng-hua;SUN Jun;CHEN Zhi-yong;School of Mechanical Engineering;Anhui University of Technology;Post-doctoral Research Station of Anhui Hualing Kitchen Equipment Co.;Ltd.;Mobile Post-DOCTORAL Station of Mechanical Engineering of Hefei University of Technology;

..............page:275-279

Comparative study on effects of guar gum and xanthan gum on pasting properties of potato starch
CAI Xu-ran;XU Zhu-ping;XU Zhong-dong;CAI Zhi-hua;Department of Life Science;Hefei Normal University;Anhui Provincial Engineering Technology Research Center of Blueberry;College of Animal Science;Anhui Science and Technology University;

..............page:280-284

shi pin gong ye ke ji kuo zeng shen gao zhuan jia de tong zhi

..............page:284

Analysis of phthalates in liquid food by ionic liquid dispersive liquid- liquid microextraction- high performance liquid chromatography
HU Die;WANG Zhao-mei;WU Shu-ting;HUANG Shu-qing;College of Light Industry and Food Sciences;South China University of Technology;

..............page:285-288+294

Determination of four lipophilic shellfish toxins in edible shellfishes by Qu ECh ERS technology combined with high performance liquid chromatography- high resolution time of flight mass spectrometry
ZENG Guang-feng;LIU Qing;WANG Zhi-yuan;DING Bo;CHEN Wen-rui;WEI Xiao-qun;LI Wen-bin;HU Zhi-ling;HAN Shen;Inspection & Quarantine Technology Center of Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangdong Key Laboratory of Import and Export Technical Measures of Animal;Plant and Food;Dikma Technology Ltd.;Inspection & Quarantine Technology Center of Beijing Entry- Exit Inspection and Quarantine Bureau;

..............page:289-294

Antibacterial activities and GC- MS analysis of low polar components from Styela canopus Savigny
XU Yan;ZHANG Xiu-guo;HUANG Guo-qiang;ZHANG Qin;YANG Jia-lin;SUN Xue-ping;Guangxi Institute of Oceanology;Guangxi Key Laboratory of Marine Biotechnology;Beihai College of Beihang University;

..............page:295-298

Rapid screening of 12 anti- fatigue agents in health care products by HPLC
YAN Wei-hua;SONG Jian-feng;CHENG Chuang;ZHENG Ming;WANG Xiao-xiao;FANG Yi-chao;Quzhou Institute for Food and Drug Control;

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

Determination of chromium species and content in rice wine by high performance liquid chromatography- inductively coupled plasma mass spectrometry
SONG Wei-hua;DONG Wen-hong;HU Bei-zhen;LIN Huan-yu;Comprehensive Technologic Service Center of Shaoxing Entry-Exit Inspection and Quarantine Bureau;

..............page:303-306

Study on the production of pentachlorophenoi- na monoclonal antibodies and its enzyme linked immunosorbent assay kit for rapid detection
LIU Huan;FENG Cai-wei;JIA Fang-fang;FENG Jing;PENG Ge;ZHANG Yu;Chinese Academy of Fishery Sciences;Beijing Kwinbon Biotechnology Company;

..............page:307-312

Establishment of a multiplex PCR method for rapid detection of two kinds of diarrheagenic Escherichia coli
DONG Yan;HU Wen-zhong;HE Yu-bo;JIANG Ai-li;FENG Ke;LI Xiao-bo;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:312-317+322

Direct competitive ELISA with HRP labeled antigen for determination of furazolidone metabolite residues
FAN Xiao-bo;XU She-hui;JIANG Bao;CHAI Xi-chun;Weinan Testing & Inspection and Research Center of Agricultural Products and Food;Weinan Vocational & Technical College;Guangzhou Ruisen Biotechnology Corporation;

..............page:318-322

Comparison of aroma components between Rizhao pelleted green tea and Rizhao curly green tea
LIU Ran-xia;DING Li-xiao;LIANG Qing;DING Xin;CHEN Zong-fa;College of Food Science and Engineering;Qingdao Agriculture University;Rizhao Polytecnic;Rizhao Shengfa Agricultural Science and Technology Company;

..............page:323-326+331

Effect of solid chlorine dioxide treatment on preservation of“Miliang”and “Guichang”Kiwifruits
LONG Ming-xiu;SUN Xiao-lan;TAN Shu-ming;Guizhou Institute of Integrated Agriculture Development;Guizhou Institute of Agricultural Science and Technology Information;College of Life Sciences;Guizhou University;

..............page:327-331

Study on preservation effect of extracts of Chinese herbal medicines on eggs
XU Xiao-xia;ZHANG Huai-zhu;PENG Tao;YANG Fu-min;College of Food Science and Engineering;Gansu Agricultural University;Gansu Agriculture Technology College;

..............page:332-336+371

Effects of storage temperature on post- harvest quality of Pruns armeniaca L.fruit during storage
MA Lin;ZHANG Xiong-feng;XU Li-min;WANG Jing-kai;JIANG Wei-bo;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:337-340+375

Study on hypolipidemic effect of extracts from Allium Mongolicum regel
XIAO Xin-feng;ZHAO Li-hua;MA Chun-jing;LI Ji-yuan;WU Wen-hui;BAO Bin;College of Food Science & Technology;Shanghai Ocean University;Inner Mongolia Agricultural University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

..............page:341-344+348

Study on the inhibitory effect and inhibition mechanism on α-glycosidase of ethanol extract from Zanthoxylum armatum DC.
ZHANG Bing-yun;SU Dan;GUO Tao;ZHANG Ju-bao;TAN Su-bei;WEI Li-yang;School of Life Science and Engineering;Lanzhou University of Technology;

..............page:345-348

Study on the enrichment of intestinal probiotics to three heavy metal ions under simulated intestinal environment
ZHANG He;LUO Cheng-yin;FU Xin;School of Chemistry and Chemical Engineering;Hunan Institute of Engineering;

..............page:349-352+357

Renal protection of Oleuropein on diabetic rats and relevant mechanism
WANG Yu;WANG Sheng-qing;YE Wen-bin;HE Jiu-jun;QI Lin-lin;Department of Biology and Chemistry;Longnan Teachers College;Institute of Genetics and Developmental Biology;Chinese Academy of Sciences;

..............page:353-357

Characterization of food and nutrient intake of healthy people over 80 years from Bama county of Guangxi province
CAI Da;WU Guo-jie;HUANG Guo-hong;WANG Fang;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi Industry Technician Academy;Carrier of Guangxi Food and Drug Safety Evaluation Elite Group-Food Quality and Safety Research Center of Guangxi University;

..............page:358-363+380

Effect of Liupao tea extract on fecal microbiota in hyperlipidemic mice
ZHAO Yuan-yuan;HUANG Li;WEI Bao-yao;TENG Jian-wen;XIA Ning;College of Light Industry and Food Engineering;Guangxi University;

..............page:364-367+400

Research progress in postharvest pathogenic microbe of sweet cherry and preservative effect of plant essential oil
DU Xiao-qin;HE Jing-liu;QIN Wen;LI Yu;LI Jie;GUO Yuan-zhao;WANG Wei-qiong;CHEN Qin-yuan;College of Food Science;Sichuan Agricultural University;

..............page:368-371

Application of multiplex polymerase chain reaction in detection of foodborne pathogens
LI Fan;XU Heng-yi;LI Fu-lai;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:372-375

Review of ciguatoxin in marine fish
ZHAO Feng;ZHOU De-qing;LI Yu-jin;Key Laboratory of Testing and Evaluation of Aquatic Product Safety and Quality;Ministry of Agriculture Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Rongcheng Taixiang Food Products Co.;Ltd.;

..............page:376-380

Research progress in the anti- tumor activities and related mechanisms of pomegranate peel polyphenols
LI Jia;LI Jian-ke;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:381-384

Research progress in antibacterial properties of tea polyphenols
YANG Hai-lun;LIU Xiao-xiang;ZHU Jun-li;LI Jian-rong;Faculty of Basic Medicine;Zhejiang Medical College;College of Food Science and Biotechnology;Zhejiang Gongshang University;Food Safety Key Lab of Zhejiang Province;Food Safety Key Lab of Liaoning Province;Bohai University;

..............page:385-389

Research process in the active ingredients in the ink of Marine cephalopod
YANG Xian-qing;YANG Li-zhi;HUANG Hui;LI Lai-hao;DENG Jian-chao;WU Yan-yan;QI Bo;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Science;College of Food Science and Technology;Shanghai Ocean University;

..............page:390-393+400

Research progress in the inhibition of Polyphenoloxidase
XIONG Zhi-qiang;ZHOU Lei;LIU Wei;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:394-400