Science and Technology of Food Industry 2015 Issue 24 shi pin gong ye ke ji za zhi 2015 nian nian du you xiu shen gao zhuan jia biao zhang

Predictive models for the growth Kinetics of Salmonella spp.on grass carp surimi
MAO Yi-zheng;WANG Cheng;ZHANG Wei;LIU Lu;WANG Chen-cheng;LIU Shao-wei;LU Yan-hua;East China University of Science and Technology;Shanghai Municipal Food and Drug Administration Baoshan Office;

..............page:49-53+63

Establishment of a PCR method with an internal amplication control for rapid detection of Salmonlla in foods
ZHANG De-fu;FU Xu-lei;TANG Yi-wei;BAI Feng-ling;YIN Zhe;YANG Wen-hui;ZHAO Li-hong;ZHANG Yi-quan;LI Chun;LI Jian-rong;College of Food Science and Project Engineering;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;Institute of Microbiology and Epidemiology;Academy of Military Medical Sciences;State Key Laboratory of Pathogen and Biosecurity;Schoole of Medicine;Jiangsu University;College of Mathematics and Physics;Bohai University;

..............page:54-57+63

Development of an immunochromatographic test strip for the rapid detection of fumonisin B₁
REN Wen-jie;HUANG Zhi-bing;XU Yang;LI Yan-ping;TU Zhui;SU Bao-wei;JI Yan-wei;State Key Laboratory of Food Science and Technology;Sino-Germany Joint Research Institute;Nanchang University;

..............page:58-63

The specific detection research of nuts allergen with indirect-competitive ELISA
FAN Jian-tao;ZHANG Ai-lin;YAO Yao;ZHANG Yu-xin;MIAO Ying;Tianjin Agricultural University College of Food Science and Biotechnology;Tianjin Engineering and Technology Center of Agricultural Products Processing;

..............page:64-66+70

Rapid determination of sudan dyes in chilli power by online solid phase extraction-high performance liquid chromatography
ZHU Qun-ying;ZHU Yu-ling;SUO Li-li;LI Liang;Nanchang Center for Disease Prevetion and Control;

..............page:67-70

Study on quality standard and fingerprint of American ginseng granule
TANG Cheng-cheng;QIU Zhi-dong;YANG Jing;DONG Jin-xiang;School of Pharmaceutical Sciences;Changchun University of Chinese Medicine;

..............page:71-75+81

Changes in volatile aroma compounds during ripening of fermented yak meat
SHA Kun;QIAN Cong;ZHANG Ze-jun;LANG Yu-miao;LI Hai-peng;SUN Bao-zhong;Institute of Animal Science;Chinese Academy of Agricultural Sciences;College of Food and Wine;Yantai Research Institute of China Agricultural University;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:76-81

Simultaneous determination of 10 species of fluorescent whitening agent migration in edible oil by high performance liquid chromatography
ZHANG Yun;CHEN Ze-yu;LV Shui-yuan;TANG Qing-qiang;CHEN Qiao-zhen;ZHANG Xin-ren;Sanming Entry-Exit Inspection and Quarantine Bureau;Technology Center of Fujian Inspection and Quarantine Bureau;

..............page:82-84+90

Study on the phenolics of hydrolysates from Osmanthus fragranslour and its antioxidant activity
LI Hong-ling;LI Chun-yang;ZENG Xiao-xiong;LIU Xiao-lin;College of Food Science and Technology;Nanjing Agriculture University;Institute of Farm Product Processing;Jiangsu Academy of Agriculture Science;Beverage Factory of Organic Foods in Linquan;

..............page:85-90

Effect of drying methods on quality characteristics of Chinese yam flour
SU Xiao-jun;ZHANG Li-ru;LI Zhi-ya;LI Wen-jia;XIONG Xing-yao;LI Qing-ming;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization;Hunan Agricultural University;Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients;Hunan Agricultural University;The Institute of Vegetables and Flowers;Chinese Academy of Agriculture Sciences;

..............page:91-94+99

Preparation of cod bone collagen hydrolysates and its osteogenic effect on MG-63 cells
WANG Shan-shan;ZHANG Zhao-hui;ZHAO Xue;HOU Hu;LI Ba-fang;Collagen of Food Science and Technology;Ocean University of China;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;

..............page:95-99

Effect of Semen Euryales seed coat polyphenols on anti-fatigue and hypoxia tolerance
CHEN Rong;WU Qi-nan;Suzhou Institute for Food and Drug Control;College of Pharmacy;Nanjing University of Chinese Medicine;

..............page:100-103+108

Effect of glow discharge plasma on the degradation of patulin in apple juice and its quality
SUN Yan;PU Lu-mei;LONG Hai-tao;ZHANG Hui-xiu;XUE Hua-li;BI Yang;College of Food Science and Engineer;Gansu Agricultural University;College of Science;Gansu Agricultural University;

..............page:104-108

Study on preservation and antimicrobial effects by chitosan of Housefly larvae
WANG Yan;LI Pei-sen;LIU Xiao-fang;XU Jin-rui;School of Chemistry and Chemical Engineering;Guangdong Pharmaceutical University;School of Basic Courses;Guangdong Pharmaceutical University;School of Food Science;Guangdong Pharmaceutical University;

..............page:109-111

Study on the inhibitory effect of Gardenia Yellow on α-glucosidase activity
LI Chun-ying;SHAHIRA·Hani;MAO Jian-wei;GONG Jin-yan;Department of Food Science and Natrition School of Biosystems Engineering and Food Science;Zhejiang University;Zhejiang University of Science and Technology School of Biological and Chemical Engineering;Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces;Zhejiang Collaborative Innovation Center of Chemical and Biological Manufacturing for Agricultural Biological Resources;

..............page:112-114+119

Preservation of EGCG antioxidant properties by loading CS-PAA nanoparticles
HOU Shao-yun;HONG Zhi-yong;YING Hao;HOU Shan-xin;HUANG Mei-rong;DU Qi-zhen;Institute of Food and Biological Engineering;Zhejiang Gongshang University;

..............page:115-119

The feasibility study on oxidation stability of peanut oil by electron spin resonance spectroscopy
LI Pei;LIU Hai-nan;JIANG Shou-hao;GUO Ya-fang;XIE Yun-fei;YAO Wei-rong;Suzhou Products Quality Supervision and Inspection Institute;School of Food Science & Technology;Jiangnan University;

..............page:120-123+127

Digestibility and hydrolysis kinetics of wheat starch modified by β-cyclodextrin
LI Xue-hong;CHEN Zhi-jing;LU Yong;NIE Yu-hong;College of Food and Bioengineering;Zhengzhou University of Light Industry;

..............page:124-127

Study on the angiotensin-converting enzyme inhibitory activity of peptides derived from sweet almond
SU Na;LI Zhi-juan;ZHAN Han-ying;ZHANG Qing-an;ZHANG Zhi-qi;Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry;School of Chemistry and Chemical Engineering;Shaanxi Normal University;

..............page:128-130

Effect of high hydrostatic pressure and high temperature short time on quality of cloudy and clear sugarcane juice
CHEN Zi-ye;WANG Jing;LI Ren-jie;WANG Yong-tao;LIAO Xiao-jun;National Engineering Research Center For Fruit and Vegetables Processing;Key Laboratory of Fruit and Vegetable Processing;Ministry of Agriculture;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:131-136+141

Color change kinetics model of apple slices during hot-air thin drying
ZHANG Qian-yu;SUN Jie;ZHENG Jiong;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;

..............page:137-141

The difference qualities of frozen and chilled pork sausage by using low field nuclear magnetic resonance(LF-NMR)
LI Bin;KANG Zhuang-li;GONG Chen;ZHANG Meng-di;College of Food Science;Henan Institute of Science and Technology;

..............page:142-144+150

Screening,identification and antioxidation evaluation of functional lactic acid bacteria
HOU Bao-chao;CHEN Li-e;CHEN Su;LI Li;JIANG Yu-jun;LI Bao-lei;LI Yan-jun;Research Institute;Bioengineering Lab;Hangzhou Wahaha Group Co.;Ltd.;College of Pharmacy;Zhejiang University of Technology;Key Lab of Dairy Science;Ministry of Education;College of Food Science and Engineering;Northeast Agricultural University;

..............page:145-150

Study on application of a strain of Kloeckera apiculata KY-13c with killer performance
WU Jin-hai;ZHANG Lie-zhuan;YANG Wen-jing;DONG Fu;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;School of Food Science;Shanxi Normal University;Linfen People’s Hospital;College of Food Science;Shenyang Agricultural University;

..............page:151-154+158

Optimization of koji prepared with whole wheat
HUANG Jun-wei;PENG Huan-huan;CUI Chun;WANG Zhi-rong;College of Light Industry and Food Science;South China University of Technology;

..............page:155-158

Isolation,identification and characterization of a cold-adapted cellulase-producing psychrotrophic Streptomyces sp.
SHAO Na-na;XUAN Huan-ling;LUO Feng;DAI Xian-zhu;Research Center of Bioenergy & Bioremediation;College of Resources and Environment;Southwest University;

..............page:159-163+168

Screening of strains used for producing rapeseed peptide and degradation of glucosinolates by solid-state fermentation
JIANG Bian;PAN Jin-quan;XIE Rui-min;QIN Jia-qian;HE Rong-hai;MA Hai-le;School of Life Science and Technology;Lingnan Normal University;School of Food and Bioengineering;Jiangsu University;

..............page:164-168

Induction of Ipomoea batatas L. callus and optimization of culture conditions and accumulation of chlorogenic acid compounds
ZHANG Qing-lan;SHANGGUAN Xin-chen;YIN Zhong-ping;JIANG Yan;WU Shao-fu;CHEN Ji-guang;PEI A-miao;College of Food Science and Enginneering;Jiangxi Agricultural University;Jiangxi Key Laboraratory of Natural Products and Functional Food;

..............page:169-174

The response surface optimization of waxberry slag fermented alcoholic beverage technology
GAO Juan;YANG Xing-min;SUN Jin-cai;LIU Qing-mei;Ningbo Key Laboratory of Agricultural Products Processing Technology;Zhejiang Wanli University;Haitong Food Group Company;

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

Study on preparation of Andrias davidianus peptide by combined-enzyme method
XU Yang;SUN Qiang;QING Wei;BAI Xin-hua;RAN Xu;Department of Food Science and Engineering;Sichuan University;

..............page:180-185+189

The research on the biosorption of Cu²⁺ by Saccharomyces cerevisiae
MA Ge-li;DU Cong-cong;LU Hong-na;YAN San-yi;YANG Fen-fen;ZHENG Xiao-jing;College of Food and Biology Eng. Zhengzhou Univ.of Light Ind.;

..............page:186-189

Optimization of liquid culture conditions and fruiting bodies culture of Xylaria schweinitzii
YAO Ke;FAN Jing-bo;ZHANG Neng;ZHAO Miao;CHEN Bo;YUAN Xiao-hong;HE Xin-sheng;School of Life Science and Engineering;Southwest University of Science and Technology;

..............page:190-193

Selection and identification of yeast strains in Daqu liquor in the north of Anhui province
SUN Xiao-lu;ZHANG Xin-hong;WANG Ming-yue;ZHANG Yuan;Institute of Biochemical Engineering;Fuyang Vocational and Technical College;

..............page:194-197

Study on the effect of dissolved oxygen control on xylanase fermentation process
FENG Yu-mei;XIAO Ling-ling;GUO Jin-ling;LV Yu-cai;YU Hua-shun;YAO Juan;GONG Da-chun;Alan G Macdiamid Institute of Renewable Energy;China Three Gorges University;Hubei Three Gorges Polytechnic;Angel Yeast Co.;Ltd. Yeast Function of Hubei Key Lab;

..............page:198-200+215

Probiotic activity of a strain of Lactobacillus plantarum isolated from local pickles
DUAN Chao;WAN Cui-xiang;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:201-205+221

Identification and study of fermentation metabolites of aroma-producing yeast strains from Baoning vinegar
ZHONG Zheng-dan;WU Hua-chang;DENG Jing;ZUO Shang-chun;LIU Yang;LI Yu-bin;GONG Jia-lu;ZHANG Jian-jun;College of Bioengineering;Sichuan University of Science and Engineering;Department of Food Science;Sichuan Tourism University;

..............page:206-210+225

Influence of dewaxing process on hot air drying effcience of wolfberry
LIU Yu;YAO Si-yuan;RAN Guo-wei;GUO Xue-xia;ZHANG Hui-yuan;WANG Xin-lei;GOU Hai-feng;WANG Hai;Chinese Academy of Agricultural Engineering;College of Food and Technology;Hebei Agricultural University;Hebei University of Technology;

..............page:211-215

Optimization of extraction technology for hyperoside,isoquercitrin,quercetin in Abelmoschus manihot(L.) Medic.by response surface method
CHEN Hai-long;JIANG Fan;DING Xiao-yan;LIU Dan;LI Ming;Guizhou Provincial Key Laboratory of Mountainous Environment Information System and Ecological Environment Protection;Guizhou Normal University;Guiyang Yunyan Qing-qing Biological Technology Co.;Ltd.;

..............page:216-221

Technology optimized by solvent extractor and fatty acid analysis of seed oil from Trichosanthes kirilowii
LI Song-nan;QI Xue-wen;HUA Chang-hong;DI Yang-yang;DING Yuan-yuan;ZHOU Yi-bin;School of Tea and Food Technology;Anhui Agricultural University;Agricultural Development Company of Guniubei;

..............page:222-225

Effect of ultrasound treatment on emulsifying properties of mung bean protein isolates
LI Yang;HAN Fei-fei;QI Bao-kun;WANG Zhong-jiang;WANG Rui;WANG Sheng-nan;LI Qiu-hui;FENG Zhi-quan;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;

..............page:226-229

Optimization of chemical leaching extraction process and fatty acid composition of Paeonia rockii seed oil
LI Li-li;TANG Hong;WEI Jin-mei;WANG Shi-quan;College of Forestry;Gansu Agricultural University;Instrumental Research and Analysis Center;Gansu Agricultural University;Agricultural Science Research Institute;

..............page:230-234+238

Changes in the protein and amino acid of limited enzymatic hydrolysis chicken soup during cooking
LIU Yu-ling;CHEN Ya-yun;XIA Yang-yi;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;

..............page:235-238

Preparation technology of mushroomy gelatinous candy with black fungus and red jujube
FAN Xiu-zhi;SHI De-fang;CHEN Li-bing;SUN Zhong-wei;CHENG Wei;GAO Hong;Institute of Agro-Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;Shandong Longlive Bio-technology Co.;Ltd.;

..............page:239-242

Separation and purification of konjac mannatide
MAO Gen-nian;JIA Ying;ZHANG Shi-yun;College of Food and Biological Engineering;Shaanxi University of Science & Technology;

..............page:243-246+251

Study on preparation technology of grape seed meal protein powder by spray drying
WANG Dan;JIANG Ying;YAN Hai-yan;CHEN Guo-gang;WANG Chen-qiang;Food College;Shihezi University;

..............page:247-251

Effect of extrusion parameters on water absorption capability of texturized soybean protein
WANG Bo-hua;LEI Song;PENG Peng;YAN Wen-hui;College of Life Science;Hunan University of Arts and Science Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province;Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province;Hunan Fumach Foodstuff Engineering and Technology Company;

..............page:252-255+259

Preparation protein of spray drying research from watermelon seeds
ZHAO Hai-xia;QIN Chao-hua;LIU Ya;ZHANG Min;WANG Chen;YAN Hai-yan;College of Food;Shihezi University;

..............page:256-259

Process optimization for ultrasonic extraction of evodiamine and rutaecarpine using response surface methodology
YANG Wen-ting;WU Shi-jun;JIANG Ming;YANG Li;XU Wen-guang;Environmental and Biological Engineering College of Wuhan Technology and Bussiness University;

..............page:260-263+268

Extraction of reduced glutathione in edible mushrooms and determination by fluorometric method
LI Li;Chemical and Environmental Sciences;Shaanxi University of Technology;

..............page:264-268

Optimization of extraction condition of acid-soluble collagen from cod skin by response surface methodology
SHU Ying;AO Ran;SONG Jia;REN Hui;DING Na;RONG Ping;ZHANG Zhi-sheng;College of Food Science and Technology;Agricultural University of Hebei;The Yaojiazhuang Town Government Qiaodong District;

..............page:269-272+277

Optimization of conjugate conversion rate of linoleic acid in okra seed oil by response surface method
LIU Yun;SU Ping;SONG Si-yuan;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:273-277

Optimization extraction of total anthocyanidins from purple potatoes by pressure solvent method
ZHANG Xiao-song;QI Mei-na;AN Sheng-ming;JIN Hua;College of Science;Northeast Agriculture University;Sunwu County Water Authority;Sunwu Food and Drug Administration;

..............page:278-282+305

Effects of modified atmosphere packaging on quality of salmon fillet in low temperature logistics
ZHANG Ning;XIE Jing;ZHOU Hong-xin;LI Zhi-peng;HUANG Wen-bo;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;Shanghai Ocean University;

..............page:283-286

Effect of wine wash on physico-chemical and antimicrobial properties of gelatin-calcium lactate composite films
ZHANG Le;HAN Yue;SHENG Jie;TENG An-guo;WANG Wen-hang;LIU Yao-wei;LIU An-jun;College of Food Science and Biotechnology;Tianjin University of Science and Technology;Tianjin Modern Vocational Technology College;

..............page:287-291+300

Separation and purification of neokestose produced by sucrose biotransformation
BIE Xiao-ying;ZHU Ming-jun;School of Bioscience and Bioengineering;South China University of Technology;Guangzhou Higher Education Mega Center;

..............page:292-295+300

Effect of flaxseed gum on gel properties of gelatin mixture of pork and rabbit meat
XU Wei;LI Hong-jun;XU Ming-yue;HE Zhi-fei;College of Food Science;Southwest University;Chongqing Special Food Engineering and Techology Research Center;

..............page:296-300

Changes of flavor nucleotides and free amino acid contents in chicken muscle under room temperature and cold storage
YE Zao;XIE Jing;QIU Wei-qiang;GAO Lei;ZHU Hui-wen;ZHAO Yu;WANG Ying-rong;ZHANG Ning;College of Food Science and Technology;Shanghai Ocean University;

..............page:301-305

Freshness and bacterial composition changes in lightly salted Pseudosciaena crocea stored at different temperatures
HE Mu;GUO Quan-you;LI Bao-guo;JIANG Chao-jun;BAO Hai-rong;LI Xue-ying;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;School of Food Science and Technology;Shanghai Ocean University;

..............page:306-310

Effect of salting on quality of grass carp fillets during cold storage and frozen storage
XU Yan-shun;GE Li-hong;WANG Dan;JIANG Xiao-qing;JIANG Qi-xing;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;

..............page:311-314+328

Water-holding capacity of hydrolysed protein from grass carp viscera on Lateolabrax japonicus fillets
WANG Jin-lu;YI Shu-min;LI Jian-rong;LI Xue-peng;CHEN Yue-jiao;ZHU Lin;LI Ting-ting;LI Yu-jin;HUANG Zuo-qing;Food Science Research Institute;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Life Science;Dalian Nationality of University;Taixiang Group;Shandong Institute of Marine Food Nutrition;Dalian Tianbao Green Food Co.;Ltd.;

..............page:315-320+333

Effect of deodorization on quality of silver carp fillets during storage by tea polyphenols and trehalose
ZHANG Chao-min;XU Yong-xia;JIANG Cheng-cheng;MI Geng;TANG Yi-wei;LI Jian-rong;College of Food Science and Technology of 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:321-324+337

Improvement effect of polysaccharides from Boletus aereus on alcoholic liver injury in mice serum
GUO Yong-yue;XU Jie;XING Jia;WANG Mei-ju;TAO Ming-xuan;Ginling College;Nanjing Normal University;

..............page:325-328

Protective effects of Enteromorpha polysaccharides of Jiangsu province on the ethanol-induced gastric mucosal lesion in rats
WANG Xin-zhi;CHENG Ying;SHI Hai-tao;LIU Rui;WU Hao;Nanjing University of Chinese Medicine;College of Pharmacy;Jiangsu Marine Drugs Research and Development Center;

..............page:329-333

Effect of multi strain symbiotic fermentation of honey vinegar beverage on weight reduction and lipid-lowering function
XU Wei;DU Jiao;DU Juan;XU Chun-hua;MENG Qing-sheng;FU Da-wei;WANG Wei;School of Food Engineering;Harbin University of Commerce;Lvyuan Bee Limited Corporation of Daxinganling;

..............page:334-337

Influence of ethyl acetate extract of Centella asiatica on abilities of learning and memory and the expressions of APP and BACE1 in SAMP8
HUANG Jin-lan;LI Fei;WU Deng-pan;TIAN Xin;JING Xin;XIA Xing;ZHONG Zhen-guo;Xuzhou Medical College;Guangxi Guidong Healthy School;Guangxi University of Chinese Medicine;

..............page:338-340+344

A water-soluble polysaccharide from Auricularia auricula root and its hepatoprotective effect against acute carbon tetrachloride-induced liver injury in mice
GUO Guo-li;CHEN Yue;TONG Chang-qing;QU Min;LI Wei;College of Food Science and Engineering;Dalian Ocean University;

..............page:341-344

Analysis and evaluation of nutritional composition of big quince in Shache county of Xinjiang
CHE Yu-hong;YANG Bo;Aisajan·Mamat;GUO Chun-miao;ZHANG Jun;MA Wen-peng;JIANG Ping;Xinjiang Agricultural Professional Technology College;Institute of Horticulture;Xinjiang Academy of Agricultural Sciences;Shache County Science and Technology Bureau;

..............page:345-348+355

Effects of chitosan on growth and anti-oxidant capacity of Drosophila melanogaster
LIU Mei;ZHENG Mei;SHI Ting;College of Life Sciences;Zaozhuang University;Beijing Asia-Pacific Feed Technology Co.;Ltd.;

..............page:349-351+355

Review on vulnerability assessment and its application in quality and safety risk assessment of edible agricultural products
LOU Tian-tian;LU Bai-yi;ZHANG Xing-lian;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation;Institute of Quality Standard and Testing Technology for Agro-Products of CAAs;Quality Standard Research Center of Ministry of agriculture of Agro-Products;

..............page:352-355

Research progress in the removal of heavy metals via microbial method
ZHANG Li-na;XIE Wan-cui;YANG Xi-hong;ZHANG Chao-hua;LI Zi-qi;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Chemical Engineering;Qingdao University of Science & Technology;College of Chemistry and Molecular Engineering;Qingdao University of Science & Technology;

..............page:356-359+365

Research progress in evaluation criteria and research methodology of orange juice browning
HAN Zhi;DOU Hua-ting;MA Ya-qin;ZHU Pan-pan;LI Shen;GONG Lei;Citrus Research Institute;Southwest University;National Citrus Engineering Research Center;

..............page:360-365

Research progress of Lactic acid bacteria on the probiotic properties and mechanisms
CAO Zhen-hui;LIU Yong-shi;PAN Hong-bin;TIAN Rui-jiao;GU Da-hai;LI Shu-ying;XU Yong-ping;LIN Qiu-ye;Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science;Faculty of Animal Science and Technology;Yunnan Agricultural University;College of Food Science and Technology;Yunnan Agricultural University;Post-doctoral Research Workstation Dalian SEM Bio-Engineering Technology Co.;Ltd.;School of Life Science and Technology;Dalian University of Technology;

..............page:366-370+377

Progress on influence factors for Cronobacter sakazakii biofilm formation and its control strategies in food industries
JING Chun-e;LI Ping;DU Xin-jun;WANG Shuo;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;

..............page:371-377

Potato as a staple food,potato flour and its production line
HE Xian-yong;YANG Song;Dongtai Foodstuffs Machinery Co.;Ltd.;

..............page:378-379+384

Studies of oxidative stability and the mechanisms of antioxidants in emulsions
WU Chen;CHEN Yi;MEI Jiang;ZHANG Zhi-hong;WANG Yu-ting;State Key Lab of Food Science and Technology;Nanchang University;

..............page:380-384

Investigation on systematic Chinese nomenclature of fructan
ZHONG Yu;WU Shao-hui;WANG Guang-yong;ZHENG Hui-ling;LIU Xue-shu;WEI Yuan-an;Quantum Hi-Tech Biological Co.;Ltd.;

..............page:385-390

Research progress on the potential of flavonoids in prevetion and improvement of non-alcoholic fatty liver disease
WANG Ling-fang;HAN Qi-an;YANG Qin-nan;XIA Xiao-dong;College of Food Science and Engineering;North West Agriculture and Forestry University;

..............page:391-396

Metagenome technology and its applications on food science and enzymic preparation products development
CAI Jun;WANG Hong;College of Food Science;South China Agricultural University;

..............page:397-400

2016 nian shi pin zhan lan hui yu gao

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