1002-0306
2015 Issue 23
..............page:24-27
LF- NMR analysis of the relationship between the water holding capacity and color change of meat emulsified gel during storage
SHAO Jun-hua;DENG Ya-min;LIU Xue;SUN Xiao-na;JIA Na;SONG Li;LIU Deng-yong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;
SHAO Jun-hua;DENG Ya-min;LIU Xue;SUN Xiao-na;JIA Na;SONG Li;LIU Deng-yong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:49-52+58
Analysis moisture diffusion characteristics of paddy drying parameters based Logarithmic model equation
DING Chao;LIU Qiang;TAO Ting-ting;TU Kang;YANG Guo-feng;College of Food Science and Engineering;Nanjing University of Finance and Economics;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing;College of Food Science and Technology;Nanjing Agricultural University;
DING Chao;LIU Qiang;TAO Ting-ting;TU Kang;YANG Guo-feng;College of Food Science and Engineering;Nanjing University of Finance and Economics;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing;College of Food Science and Technology;Nanjing Agricultural University;
..............page:53-58
Study on the antioxidant and inhibiting non-enzyme glycation activities of crude flavonoids from wheat germ in vitro
LIU Wan-ling;LONG Jun-min;XIAO Jian-hui;NIU Li-ya;School of Food Science and Engineering;Jiangxi Agricultural University;School of animal science;Jiangxi Biotech Vocational College;
LIU Wan-ling;LONG Jun-min;XIAO Jian-hui;NIU Li-ya;School of Food Science and Engineering;Jiangxi Agricultural University;School of animal science;Jiangxi Biotech Vocational College;
..............page:59-62+71
Studies on the viscosity characteristics of four modified starch and xanthan gum,konjac gum complex
WANG Ting-ting;NIU Li-li;ZHANG Zhen;ZHOU Mei;YU Jie;ZHANG Sheng-gui;College of Food Science and Engineering;Gansu Agricultural University;Holy big ark in Gansu potato modified starch co.;LTD;
WANG Ting-ting;NIU Li-li;ZHANG Zhen;ZHOU Mei;YU Jie;ZHANG Sheng-gui;College of Food Science and Engineering;Gansu Agricultural University;Holy big ark in Gansu potato modified starch co.;LTD;
..............page:63-67+71
Bioconcentration characteristics of Cadmium( Ⅱ) by Boletus edulis
LI Jin-cheng;BAO Chang-jun;SUN Yun;ZHUANG Yong-liang;SUN Li-ping;Yunnan Institute of Food Safety;Kunming University of Science and Technology;
LI Jin-cheng;BAO Chang-jun;SUN Yun;ZHUANG Yong-liang;SUN Li-ping;Yunnan Institute of Food Safety;Kunming University of Science and Technology;
..............page:68-71
Study on effects of ozone detoxification on different initial content of AFTB1 in paddy
DING Ai-feng;BAO Yue-hong;ZHOU Jian-xin;HUANG Yong-jun;WU Meng-meng;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety / Key Laboratory of Grains and Oils Quality Control and Processing;Nanjing University of Finance and Economics;
DING Ai-feng;BAO Yue-hong;ZHOU Jian-xin;HUANG Yong-jun;WU Meng-meng;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety / Key Laboratory of Grains and Oils Quality Control and Processing;Nanjing University of Finance and Economics;
..............page:72-74
Study on antioxidative effect of total flavonoids from Illicium verum
WANG Shuo;SI Jian-zhi;GONG Xiao-mei;ZHOU Xiao-lei;MIAO Jian-hua;Institute of Guangxi Medicinal Plant;National engineering laboratory of southwest endangered medicinal resources development;
WANG Shuo;SI Jian-zhi;GONG Xiao-mei;ZHOU Xiao-lei;MIAO Jian-hua;Institute of Guangxi Medicinal Plant;National engineering laboratory of southwest endangered medicinal resources development;
..............page:75-78
Variation and regression analysis in automated production lines of Sichuan black bud tea
LI Dan;CHEN Gang;LIAN Xue-yan;LI Xiang-cheng;DU Xiao;ZHONG Xiao-xue;R&D Center;National Tea Inspection Center;Sichuan Agricultural University;Sichuan Black Tea Industry Group Co.;Ltd;
LI Dan;CHEN Gang;LIAN Xue-yan;LI Xiang-cheng;DU Xiao;ZHONG Xiao-xue;R&D Center;National Tea Inspection Center;Sichuan Agricultural University;Sichuan Black Tea Industry Group Co.;Ltd;
..............page:79-83+88
A comparison of several in vitro evaluation methods of lactobacillus cell- free extract antioxidant activity
GU Pin-pin;XING Jia-li;WANG Gang;ZHANG Qiu-xiang;YIN Bo-xing;FANG Dong-sheng;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Kangyuan Dairy Co.;Ltd.;Yangzhou University;State Key Laboratory of Food Science and Technology;Jiangnan University;
GU Pin-pin;XING Jia-li;WANG Gang;ZHANG Qiu-xiang;YIN Bo-xing;FANG Dong-sheng;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Kangyuan Dairy Co.;Ltd.;Yangzhou University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:84-88
Effect of heat treatment methods on the quality of oat beverage
LIU Tong-tong;LUO Jie;ZHANG Hui;WANG Li;QIAN Hai-feng;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
LIU Tong-tong;LUO Jie;ZHANG Hui;WANG Li;QIAN Hai-feng;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
..............page:89-94+98
Selection of sensory quality evaluation indexs of duck blood tofu
GENG Yong-ran;WANG Jian-ming;LU Fei;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Beijing Supervision & Testing Center I for Foods and Alcoholic Products;
GENG Yong-ran;WANG Jian-ming;LU Fei;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Beijing Supervision & Testing Center I for Foods and Alcoholic Products;
..............page:95-98
Comparative study of traditional way of sealing pits and the way of new type sealing pits with Luzhou flavor liquor
ZHAO Yang-yang;ZHANG Liang;HUO Dan-qun;YANG Ping;QIN Hui;HOU Chang-jun;AO Zong-hua;HU Xiao-yan;CAI Xiao-bo;TU Rong-kun;Bioengineering college;Chongqing University;Luzhou Laojiao Co.Ltd;National Engineering Research Center of Solid -State Brewing;Sichuan University of Science and Engineering;
ZHAO Yang-yang;ZHANG Liang;HUO Dan-qun;YANG Ping;QIN Hui;HOU Chang-jun;AO Zong-hua;HU Xiao-yan;CAI Xiao-bo;TU Rong-kun;Bioengineering college;Chongqing University;Luzhou Laojiao Co.Ltd;National Engineering Research Center of Solid -State Brewing;Sichuan University of Science and Engineering;
..............page:99-104
..............page:104
Study on the Acetylated polysaccharide preparation and oxidation resistance of Auricularia auricular
YANG Chun-yu;YANG Chun-li;LIU Hai-ling;JING Zhi-gang;XU Xiao-xin;WANG Tian-hui;Key Laboratory for Food Science & Engineering;Harbin University of Commerce;College of Light Industry;Harbin University of Commerce;Heilongjiang Phoenix Bio Technology Co.;Ltd;
YANG Chun-yu;YANG Chun-li;LIU Hai-ling;JING Zhi-gang;XU Xiao-xin;WANG Tian-hui;Key Laboratory for Food Science & Engineering;Harbin University of Commerce;College of Light Industry;Harbin University of Commerce;Heilongjiang Phoenix Bio Technology Co.;Ltd;
..............page:105-110+115
Effect of ultrasound on total phenolic,flavonoid content and free radical scavenging activity of red wine
SHEN Yuan;ZHANG Qing-an;YI Xuan;ZHANG Xiao-li;YAN Yan-ying;School of Food Engineering and Nutrition Sciences;Shaanxi Normal University;Ordos School Attached to Beijing Normal University;
SHEN Yuan;ZHANG Qing-an;YI Xuan;ZHANG Xiao-li;YAN Yan-ying;School of Food Engineering and Nutrition Sciences;Shaanxi Normal University;Ordos School Attached to Beijing Normal University;
..............page:111-115
Effect of ultrasound treatment on functional properties of pea protein isolate
WANG Zhong-he;WANG Jun;LI Zhen-ni;SUN Yuan-ming;LIU Chun-hong;LAI Chang-hong;College of Food Science;South China Agricultural University;College of Life Science and Food Technology;Hanshan Normal University;College of Natural Resources and Enviroment;South China Agricultural University;
WANG Zhong-he;WANG Jun;LI Zhen-ni;SUN Yuan-ming;LIU Chun-hong;LAI Chang-hong;College of Food Science;South China Agricultural University;College of Life Science and Food Technology;Hanshan Normal University;College of Natural Resources and Enviroment;South China Agricultural University;
..............page:116-120
..............page:120
Study on the antioxidative synergy effect between round scad( Decapterus maruadsi) peptide and other antioxidants
JIANG Hai-ping;LIAO Dan-kui;ZHOU Li-qin;SUN Jian-hua;TONG Zhang-fa;School of Chemistry and Chemical Engineering;Guangxi University;Guangxi Academy of Science;State Key Laboratory of Non-food Biomass and Enzyme Technology;National Engineering Research Center for Non-food Biorefinery;Guangxi Biomass Industrialization Engineering Institute;Guangxi Key Laboratory of Biorefinery;Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology;
JIANG Hai-ping;LIAO Dan-kui;ZHOU Li-qin;SUN Jian-hua;TONG Zhang-fa;School of Chemistry and Chemical Engineering;Guangxi University;Guangxi Academy of Science;State Key Laboratory of Non-food Biomass and Enzyme Technology;National Engineering Research Center for Non-food Biorefinery;Guangxi Biomass Industrialization Engineering Institute;Guangxi Key Laboratory of Biorefinery;Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology;
..............page:121-125
Adsorption property of Pb( Ⅱ) and cholesterol by chitosan coated konjac glucomannan
ZHU Wei-wei;LUO Li-xin;WANG Yu;College of Chemistry and Molecular Sciences;Wuhan University;
ZHU Wei-wei;LUO Li-xin;WANG Yu;College of Chemistry and Molecular Sciences;Wuhan University;
..............page:125-129
Research of interaction between Konjac Gum added in different amount and pigskin glue
SU Wei;WEN Fei;WANG Yu;MU Ying-chun;QIU Shu-yi;School of liquor and food;Guizhou University;Southern Analysis and Test Center of Guizhou University;
SU Wei;WEN Fei;WANG Yu;MU Ying-chun;QIU Shu-yi;School of liquor and food;Guizhou University;Southern Analysis and Test Center of Guizhou University;
..............page:130-134
..............page:134
Analysis of physiochemical properties and antioxidant capacity from okara and intestinal digestion products
HUANG Su-ya;ZOU Yan-ping;LIU Zhuang;Department of Food Science and Engineering;School of Agriculture and Biology;Shanghai Jiao Tong University;Wilmar Biotechnology Research & Development Center Co.;LTD.;
HUANG Su-ya;ZOU Yan-ping;LIU Zhuang;Department of Food Science and Engineering;School of Agriculture and Biology;Shanghai Jiao Tong University;Wilmar Biotechnology Research & Development Center Co.;LTD.;
..............page:135-138+142
Study on the preparation and characterization of modified phenolic resin adhesive by rice straw lignin
SHI Gang;ZHU Qin-fu;LI Xin;ZHANG Zhou-yu;NI Cai-hua;LI Ying;School of Chemical and Material Engineering;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
SHI Gang;ZHU Qin-fu;LI Xin;ZHANG Zhou-yu;NI Cai-hua;LI Ying;School of Chemical and Material Engineering;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
..............page:139-142
Research of separation and concentration of roselle anthocyanins by ultrafiltration- nanofiltration membrane
ZHANG Sai-nan;LI Lin-fu;CHEN Yi-yong;College of pharmacy;Gannan Medical University;Zhangzhou agricultural sci-tec park;
ZHANG Sai-nan;LI Lin-fu;CHEN Yi-yong;College of pharmacy;Gannan Medical University;Zhangzhou agricultural sci-tec park;
..............page:143-147+151
Effect of pepper extract on the physiological metabolism of Bacillus subtilis
ZOU Lan;HU Yue-ying;CHEN Wen-xue;College of Food Science and Technology;Hainan University;Materials and Chemical Engineering;Hainan University;
ZOU Lan;HU Yue-ying;CHEN Wen-xue;College of Food Science and Technology;Hainan University;Materials and Chemical Engineering;Hainan University;
..............page:148-151
Hydrolyzate of corn starch by marine cold- adaptedα-Amylase and its biological activity
LV Ming-sheng;WANG Shu-jun;FANG Yao-wei;JIAO Yu-liang;LIU Shu;LIU Yuan;XU Yan;School of Marine Science and Technology;Huaihai Institute of Technology;Jiangsu Marine Resources Development Research Institute;Co-Innovation Center of Jiangsu Marine Bio-industry Technology;Huaihai Institute of Technology;
LV Ming-sheng;WANG Shu-jun;FANG Yao-wei;JIAO Yu-liang;LIU Shu;LIU Yuan;XU Yan;School of Marine Science and Technology;Huaihai Institute of Technology;Jiangsu Marine Resources Development Research Institute;Co-Innovation Center of Jiangsu Marine Bio-industry Technology;Huaihai Institute of Technology;
..............page:152-156
Gene synthesis and expression of Arabidopsis thaliana sucrose synthase At SUS1 in Escherichia coli and application in enzymatic production of rebaudioside A
DU Ting;WANG Yu;CHEN Liang-liang;CHENG Cai-hong;LI Yan;CHEN Ke-quan;College of Biotechnology and Pharmaceutical Engineering;Nanjing Tech University;
DU Ting;WANG Yu;CHEN Liang-liang;CHENG Cai-hong;LI Yan;CHEN Ke-quan;College of Biotechnology and Pharmaceutical Engineering;Nanjing Tech University;
..............page:157-161
Research of production technology of GABA- riched Natto chewable tablet
TIAN Lu;YANG Run-qiang;SHEN Chang;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
TIAN Lu;YANG Run-qiang;SHEN Chang;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:162-165+172
Cloning and sequence analysis of the FZF1 gene concerning sulfur tolerance from Saccharomyces bayanus
HE Xiao;ZHANG Xian-ang;LIU Xiao-zhen;LI Sheng-xing;ZHANG Han-yao;Key Laboratory for Forest Genetic and Tree Improvement & Propagation in Universities of Yunnan Province;Southwest Forestry University;
HE Xiao;ZHANG Xian-ang;LIU Xiao-zhen;LI Sheng-xing;ZHANG Han-yao;Key Laboratory for Forest Genetic and Tree Improvement & Propagation in Universities of Yunnan Province;Southwest Forestry University;
..............page:166-172
Screening of high γ- aminobutyric acid- yield yeast strains of Saccharomyces Cerevisiae and application in brewing of pear wine
ZHAO Guo-qun;GUAN Jun-feng;College of Bioscience and Bioengineering;Hebei University of Science and Technology;Institute of Genetics and Physiology;Hebei Academy of Agriculture and Forestry Sciences;
ZHAO Guo-qun;GUAN Jun-feng;College of Bioscience and Bioengineering;Hebei University of Science and Technology;Institute of Genetics and Physiology;Hebei Academy of Agriculture and Forestry Sciences;
..............page:173-176+181
Immobilization of laccase from Agaricus bisporus and the degradation of dimethyl phthalate
LI Fei;XIA Wen-jing;ZHOU Hui;GU Bo;College of Biochemical Engineering;Nanjing Normal University Taizhou College;
LI Fei;XIA Wen-jing;ZHOU Hui;GU Bo;College of Biochemical Engineering;Nanjing Normal University Taizhou College;
..............page:177-181
Influence of alcoholic solid- state fermentation process on bioactive constituents and antioxidant activity from mulberries( Morus nigra L.)
ZHAO Hong-yu;CHEN Dun-hong;DENG Liang;LEI Ji;LI Yu-feng;ZHANG Liang;Key Lab of Food Biotechnology of Sichuan Province;College of Food & Bioengineering;Xihua University;Suining Chuanliang Agricultural development Co.;Ltd.;
ZHAO Hong-yu;CHEN Dun-hong;DENG Liang;LEI Ji;LI Yu-feng;ZHANG Liang;Key Lab of Food Biotechnology of Sichuan Province;College of Food & Bioengineering;Xihua University;Suining Chuanliang Agricultural development Co.;Ltd.;
..............page:182-185+189
Screening and taming of Lactic acid bacteria in the fermented sugar- free red bean milk
WANG Li;DONG Ying-li;SHUANG Quan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
WANG Li;DONG Ying-li;SHUANG Quan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:186-189
Survey for the compounds of white spots of Sufu and their inhibitory method
Harligash.Bolesbek;XU Jian;SHEN Sheng-rong;School of Biosystems Engineering and Food Science;Zhejiang University;
Harligash.Bolesbek;XU Jian;SHEN Sheng-rong;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:190-193+198
Construction of recombinant Bacillus subtilis expressing glutamate decarboxylase and the optimization of fermentation conditions
DING Wei;ZHANG Ming-li;SHI Ji-ping;LIU Peng-fu;SONG Li-hua;Basic Medical College;Anhui Medical University;Research Center for Sustainable Technology;Shanghai Advanced Research Institute;Chinese Academy of Sciences;
DING Wei;ZHANG Ming-li;SHI Ji-ping;LIU Peng-fu;SONG Li-hua;Basic Medical College;Anhui Medical University;Research Center for Sustainable Technology;Shanghai Advanced Research Institute;Chinese Academy of Sciences;
..............page:194-198
Synthesis of AI-2 in vitro and effect of AI-2 on bacteriocin synthesis of Lactobacillus plantarum KLDS1.0391
ZHANG Yun;YANG Jie;MENG Xiang-chen;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
ZHANG Yun;YANG Jie;MENG Xiang-chen;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:199-203+218
Effect of different concentrations of[Bmim][PF6]on the microbial activity of Saccharomyces cerevisiae
XIE Ru;YE Sheng-ying;GUO De-liang;YANG Quan-hua;Dongguan Subordinate Grain Depot of Guangdong Province Grain Reserves Corporation;College of Food Science;South China Agricultural University;
XIE Ru;YE Sheng-ying;GUO De-liang;YANG Quan-hua;Dongguan Subordinate Grain Depot of Guangdong Province Grain Reserves Corporation;College of Food Science;South China Agricultural University;
..............page:204-207+213
Optimization of extraction conditions and investigation of antioxidant activity of polysaccharides from purple yam
LIU Hang-da;MA Qian-su;WANG Jie;ZHOU Yun;SUN Lu;CHENG Yong-qiang;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
LIU Hang-da;MA Qian-su;WANG Jie;ZHOU Yun;SUN Lu;CHENG Yong-qiang;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
..............page:208-213
Optimization of fermentation process for Koumiss inhibitory effect on Salmonella by response surface methodology
HAN Lei;YIN Wen-zheng;YUE Zhi-hui;College of Food Science and Engineering;Inner Mongolia Agricultural University;
HAN Lei;YIN Wen-zheng;YUE Zhi-hui;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:214-218
Optimization of ultrasonic assisted marinated process for sturgeon fillet
TIAN Qi-ying;WANG Jing;Jiangsu Food and Pharmaceutical Science College;
TIAN Qi-ying;WANG Jing;Jiangsu Food and Pharmaceutical Science College;
..............page:219-221+227
Study on microwave extraction technology and antioxidant activity of Pine needle polysaccharose
XU Xiao-xiang;HONG Yan-ping;HU Jie-min;SHANG GUAN Xin-chen;LU Qing;ZOU Kai;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Food;Jiangxi Agricultural University;Jiangxi provincial food and Drug Administration;
XU Xiao-xiang;HONG Yan-ping;HU Jie-min;SHANG GUAN Xin-chen;LU Qing;ZOU Kai;College of Food Science and Engineering;Jiangxi Key Laboratory of Natural Products and Functional Food;Jiangxi Agricultural University;Jiangxi provincial food and Drug Administration;
..............page:222-227
Optimization of medium for bacterial cellulose fermentation with pomace by response surface methodology and property studies of the product
ZHANG Wen;LI Hong-Jie;LIU Lan;QI Xiang-Jun;School of Food and biological engineering;Shaanxi University of Science & Technology;Huadong Pharmaceutical Co.;Ltd.;
ZHANG Wen;LI Hong-Jie;LIU Lan;QI Xiang-Jun;School of Food and biological engineering;Shaanxi University of Science & Technology;Huadong Pharmaceutical Co.;Ltd.;
..............page:228-233
Development of composite nutrition powder of germinated tartary buckwheat and peanut protein
ZHU Yun-hui;YAN Hui;DUAN Yuan-feng;GUO Yuan-xin;College of Food and Drug;Anhui Science and Technology University;
ZHU Yun-hui;YAN Hui;DUAN Yuan-feng;GUO Yuan-xin;College of Food and Drug;Anhui Science and Technology University;
..............page:234-238+244
Study on the microwave extraction technology of flavonoids from Exochorda racemosa and the antioxidant evaluation
ZHU Ling-ling;ZHANG Guang-wen;YANG Ting-ting;QIU Rui-xia;Department of Food Science and Engineering;Jinan University;
ZHU Ling-ling;ZHANG Guang-wen;YANG Ting-ting;QIU Rui-xia;Department of Food Science and Engineering;Jinan University;
..............page:239-244
Optimization on liquid- state fermentation process of composite peptides from soybean and corn proteins
ZHU Zhi-hong;XU Yan-yang;QIU Yang;GUAN Huan-huan;MIAO Bin-bin;College of Biological and Agricultural Engineering;Jilin University;
ZHU Zhi-hong;XU Yan-yang;QIU Yang;GUAN Huan-huan;MIAO Bin-bin;College of Biological and Agricultural Engineering;Jilin University;
..............page:245-251+260
Study on the processing of diced pineapple jam
XU Rong-xiong;DENG Rui-jun;College of Light Industrial and Food;South China University of Science and Technology;College of Food;South China Agricultural University;
XU Rong-xiong;DENG Rui-jun;College of Light Industrial and Food;South China University of Science and Technology;College of Food;South China Agricultural University;
..............page:252-255+260
Optimization of fermentation conditions for exopolysaccharide EPS- PⅡby marine bacterium Pseudoalteromonas issachenkonii
HAO Lu-jiang;FAN Qiu-ping;ZHANG Xiao-fei;LU Xiao-ping;XU Yan-rui;Shandong Provincial Key Laboratory of Microbial Engineering;Qilu University of Technology;
HAO Lu-jiang;FAN Qiu-ping;ZHANG Xiao-fei;LU Xiao-ping;XU Yan-rui;Shandong Provincial Key Laboratory of Microbial Engineering;Qilu University of Technology;
..............page:256-260
Optimization of ultrasonic- assisted extraction technology of essential compounds from Toona sinensis leaves
YANG Yue-yun;WANG Xiao-guang;GAO Meng-meng;Department of Chemistry;Zhoukou Normal University;
YANG Yue-yun;WANG Xiao-guang;GAO Meng-meng;Department of Chemistry;Zhoukou Normal University;
..............page:261-265
Study on optimization of culture medium for xylanase production by Streptomyces althioticus LMZM using response surface methodology with corncob
LUO Ling;CAI Jun;WANG Chang-gao;DU Xin;LIN Jjian-guo;Key Laboratory of Fermentation Engineering;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Hubei University of Technology;
LUO Ling;CAI Jun;WANG Chang-gao;DU Xin;LIN Jjian-guo;Key Laboratory of Fermentation Engineering;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Hubei University of Technology;
..............page:266-271
Study on the effect of anti damage in strawberry with the anti- vibration package
HUANG Si;LI Xiang-hui;TAO Xiao-ya;LIN Dun;MAO Lin-chun;College of Biosystems Engineering and Food Science;Zhejiang University;Key laboratory of agriculture product processing of Zhejiang province;
HUANG Si;LI Xiang-hui;TAO Xiao-ya;LIN Dun;MAO Lin-chun;College of Biosystems Engineering and Food Science;Zhejiang University;Key laboratory of agriculture product processing of Zhejiang province;
..............page:272-275+305
Determination and safety evaluation of heavy metals content in M.albus from Sichuan Province
PENG Xue-rong;YANG Hong-yu;College of Science;Sichuan Agricultural University;College of Life and Science;Sichuan Agricultural University;
PENG Xue-rong;YANG Hong-yu;College of Science;Sichuan Agricultural University;College of Life and Science;Sichuan Agricultural University;
..............page:276-279+284
Food safety risk related to food emulsifiers
GAO Hai-tao;XU Run;CAO Wei-xin;YAN Ye-hui-mei;ZHOU Xu;XU Qian;Department of Nutrition and Food Hygiene;School of Public Health;Southeast University;Key Laboratory of Environmental Medicine Engineering;Ministry of Education;Southeast University;Suzhou Key Laboratory of Environment and Biosafety;Southeast University;
GAO Hai-tao;XU Run;CAO Wei-xin;YAN Ye-hui-mei;ZHOU Xu;XU Qian;Department of Nutrition and Food Hygiene;School of Public Health;Southeast University;Key Laboratory of Environmental Medicine Engineering;Ministry of Education;Southeast University;Suzhou Key Laboratory of Environment and Biosafety;Southeast University;
..............page:280-284
Qualitative discrimination of line pepper in shelf- life by near infrared spectroscopy
PAN Bing-yan;LU Xiao-xiang;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;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;
PAN Bing-yan;LU Xiao-xiang;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;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:285-288+293
Fast discriminating the adulteration of minced mutton with near infrared spectroscopy based on support vector machine
Zhang Li-hua;Hao Li-hua;Li Shun-feng;Zong Wei;College of Food and Biological engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center for Food Production and Safety;Zhengzhou University of Light Industry;Henan Province Product Quality Supervision and Inspection Center;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
Zhang Li-hua;Hao Li-hua;Li Shun-feng;Zong Wei;College of Food and Biological engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center for Food Production and Safety;Zhengzhou University of Light Industry;Henan Province Product Quality Supervision and Inspection Center;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
..............page:289-293
Determination of gingerol in ginger oil extracted by the super critical CO2
XING Xiao-xiao;TIAN Wei-huan;Zhengzhou Xomolon Flavorings Co.;Ltd.;
XING Xiao-xiao;TIAN Wei-huan;Zhengzhou Xomolon Flavorings Co.;Ltd.;
..............page:294-296+305
Study on the optimization of PCR detection conditions for pathogen isolated from the postharvest blueberry surface
BAI Xue;JIANG Ai-li;HU Wen-zhong;HE Yu-bo;FENG Ke;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
BAI Xue;JIANG Ai-li;HU Wen-zhong;HE Yu-bo;FENG Ke;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
..............page:297-300+305
Determination of lead in tea by plating mercury anodic stripping voltammetry
LI Pei;YANG Yan-ning;XIE Yun-fei;YAO Wei-rong;The School of Food Science and Technology;Jiangnan University;Suzhou Institute of Supervision & Inspection of Product Quality;
LI Pei;YANG Yan-ning;XIE Yun-fei;YAO Wei-rong;The School of Food Science and Technology;Jiangnan University;Suzhou Institute of Supervision & Inspection of Product Quality;
..............page:301-305
Identification of dominated spoilage organisms and quality changes in lightly salted Mylopharyngodon piceus during processing and storage
DONG Yi-wei;GUO Quan-you;LI Bao-guo;JIANG Chao-jun;GU Tian-sheng;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Hehua Aquiculture co.;LTD of Jiaxing;
DONG Yi-wei;GUO Quan-you;LI Bao-guo;JIANG Chao-jun;GU Tian-sheng;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Hehua Aquiculture co.;LTD of Jiaxing;
..............page:306-310+315
Effect of polylactic acid film bags on the preservation of Carambola
LUO Wen-jie;ZHANG Wei-yang;CHENG Shu-jun;College of Materials Science and Engineering;East China University of Science and technology;
LUO Wen-jie;ZHANG Wei-yang;CHENG Shu-jun;College of Materials Science and Engineering;East China University of Science and technology;
..............page:311-315
Effects of frozen storage on the quality of green plum at different processed form
ZHANG Chao;TAN Ping;WANG Yu-xia;TIAN Yuan;College of Life Science and Food Engineering;Yibin University;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;Chongqing Academy of Agricultural Sciences;
ZHANG Chao;TAN Ping;WANG Yu-xia;TIAN Yuan;College of Life Science and Food Engineering;Yibin University;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;Chongqing Academy of Agricultural Sciences;
..............page:316-319+324
Effect of 1- MCP treatment on quality of fresh- cut sage
ZHANG Chao;LI Yun-fei;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;College of agriculture;Engineering University of Hebei;
ZHANG Chao;LI Yun-fei;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;College of agriculture;Engineering University of Hebei;
..............page:320-324
Effect of low- dose irradiation on quality of fresh walnuts during shelf life at cold storage
LI Qing;KOU Li-ping;MA Yan-ping;FEI Zhao-xue;College of Food Science and Engineering;Northwest A&F University;College of Forestry;Northwest A&F University;
LI Qing;KOU Li-ping;MA Yan-ping;FEI Zhao-xue;College of Food Science and Engineering;Northwest A&F University;College of Forestry;Northwest A&F University;
..............page:325-328+338
Impact of heat shock treatment on cucumber cell wall composition and cell wall hydrolase activity
SHEN Li-wen;LIU Juan;DONG Hong-min;ZHOU Xin-ya;TONG Hui-ling;QIN Wen;College of Food Science;Sichuan Agricultural University;
SHEN Li-wen;LIU Juan;DONG Hong-min;ZHOU Xin-ya;TONG Hui-ling;QIN Wen;College of Food Science;Sichuan Agricultural University;
..............page:329-332+338
Effect of blanching on peroxidase activity and the qualities of quick- frozen apple cubes
KANG San-jiang;ZHANG Yong-mao;ZHANG Hai-yan;ZHANG Fang;ZHENG Ya;ZENG Chao-zhen;ZHANG Ji-hong;Agricultural product storage and processing research Institute;Gansu Academy of Agricultural Science;
KANG San-jiang;ZHANG Yong-mao;ZHANG Hai-yan;ZHANG Fang;ZHENG Ya;ZENG Chao-zhen;ZHANG Ji-hong;Agricultural product storage and processing research Institute;Gansu Academy of Agricultural Science;
..............page:333-338
Effect of Xinjiang fermented camel milk on serum amino acid metabolism in diabetic rats
LIU Jian-tong;XIAO Xue-jun;YU Lan;Tabusi·Manaer;Xinhua·Nabi;Xinjiang Medical University;Pharmacology department;Xinjiang Military Area Command Hospital;Xinjiang Medical University;Pharmacology department;
LIU Jian-tong;XIAO Xue-jun;YU Lan;Tabusi·Manaer;Xinhua·Nabi;Xinjiang Medical University;Pharmacology department;Xinjiang Military Area Command Hospital;Xinjiang Medical University;Pharmacology department;
..............page:339-342+347
Antioxidant and antitumor activities of polyphenol compounds from sugarcane top
HE Xue-mei;SUN Jian;LI Li;SHENG Jin-feng;ZHAO Mou-ming;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;College of Light Industry and Food;South China University of Technology;
HE Xue-mei;SUN Jian;LI Li;SHENG Jin-feng;ZHAO Mou-ming;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;College of Light Industry and Food;South China University of Technology;
..............page:343-347
Study on antihypertensive effect of the rice bran protein ACE inhibitory peptides on rats
ZHAI Ai-hua;YUAN Wen-shuai;School of Food Science & Technology;Heilongjiang Bayi Agricultural University;
ZHAI Ai-hua;YUAN Wen-shuai;School of Food Science & Technology;Heilongjiang Bayi Agricultural University;
..............page:348-352
Exploration of elaidic acid and trans- vaccenic acid on inflammation of human umbilical vein endothelial cells
WEN Xiao-dong;LIU Ben-xin;DENG Ze-yuan;FAN Ya-wei;LI Jing;Key Laboratory of Food Science of Ministry of Education;Nanchang University;
WEN Xiao-dong;LIU Ben-xin;DENG Ze-yuan;FAN Ya-wei;LI Jing;Key Laboratory of Food Science of Ministry of Education;Nanchang University;
..............page:352-357
Study on nutritional components of Camellia chekiangoleosa flowers and value evaluation of amino acid
YANG Liu;WU Xue-hui;SHEN Bing;ZHENG Zhi-dan;TAN Jing-yi;College of Food Science;South China Agricultural University;
YANG Liu;WU Xue-hui;SHEN Bing;ZHENG Zhi-dan;TAN Jing-yi;College of Food Science;South China Agricultural University;
..............page:358-362
Evaluation of immune function of fermented liquor of mycelium of Hirsutella sinensis
ZHAO Ping;LIU Bing;ZHU Jun;WANG Cong;DING Mao-mao;School of Life Science and Engineering;Lanzhou University of Technology;Institute of Bbiological and Food Engineering of Hefei University of Technology;
ZHAO Ping;LIU Bing;ZHU Jun;WANG Cong;DING Mao-mao;School of Life Science and Engineering;Lanzhou University of Technology;Institute of Bbiological and Food Engineering of Hefei University of Technology;
..............page:363-365+370
Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation
YAN Yuan-yuan;HU Wen-zhong;JIANG Ai-li;MU Shi-yang;College of Life Science;Dalian Nationalities University;
YAN Yuan-yuan;HU Wen-zhong;JIANG Ai-li;MU Shi-yang;College of Life Science;Dalian Nationalities University;
..............page:366-370
Research progress in separation,enrichment and DNA extraction of foodborne pathogens based on molecular biological technology
DONG Yan;HU Wen-zhong;HE Yu-bo;JIANG Ai-li;SA-Ren-gao-wa;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
DONG Yan;HU Wen-zhong;HE Yu-bo;JIANG Ai-li;SA-Ren-gao-wa;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:371-375
Research and application progress in anti- hypoxia activity of Rhodiola
YUAN Lin;WU Jun-lin;WU Qing-ping;Guangdong Huankai Microbial Sci&Tech Co.;Ltd;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology South China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbidogy;
YUAN Lin;WU Jun-lin;WU Qing-ping;Guangdong Huankai Microbial Sci&Tech Co.;Ltd;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology South China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbidogy;
..............page:376-379+385
Research of progress in thermal gelation mechanisms of surimi products
LI Jian-rong;YU Yong-ming;YI Shu-min;MA Xing-sheng;LI Xue-peng;SHAO Jun-hua;LI Ting-ting;XIA Wen-shui;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;Jiangnan University;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 Life Science;Dalian Nationality of University;
LI Jian-rong;YU Yong-ming;YI Shu-min;MA Xing-sheng;LI Xue-peng;SHAO Jun-hua;LI Ting-ting;XIA Wen-shui;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;Jiangnan University;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 Life Science;Dalian Nationality of University;
..............page:380-385
Alteration in structure of peanut allergens caused by processing and its impact on properties
ZHAO Rui-fang;WU Zhi-hua;LIAN Jun;ZHAN Shao-de;WANG Juan;YAO Zhi-wen;CHEN Hong-bing;YUAN Juan-li;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;School of Journalism & Communication;Nanchang University;Engineering Training Centre;Nanchang Hangkong University;Institude of Pharmacology Teaching and Research Section;Nanchang University;
ZHAO Rui-fang;WU Zhi-hua;LIAN Jun;ZHAN Shao-de;WANG Juan;YAO Zhi-wen;CHEN Hong-bing;YUAN Juan-li;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;School of Journalism & Communication;Nanchang University;Engineering Training Centre;Nanchang Hangkong University;Institude of Pharmacology Teaching and Research Section;Nanchang University;
..............page:386-390+394
Induced factors,effects and mitigation measures of stress response of fish during transportation
LI Yong-nan;LIU Hai-ying;SU Cong-yi;School of Food Science and Engineering;Jiangnan University;Wuxi Scientific Research & Design Institute of the State Administration of Grain;
LI Yong-nan;LIU Hai-ying;SU Cong-yi;School of Food Science and Engineering;Jiangnan University;Wuxi Scientific Research & Design Institute of the State Administration of Grain;
..............page:391-394
Comparative analysis of Fructooligosaccharide detection and analysis of the pros and cons
ZHANG Li-jun;Quantum Hi-Tech Biological Co.Ltd.;
ZHANG Li-jun;Quantum Hi-Tech Biological Co.Ltd.;
..............page:395-399
..............page:399