Science and Technology of Food Industry 2015 Issue 4 shi pin an quan zai xing dong

Taste distinguishing of yoghourts using electronic tongue
CONG Yan-jun;YI Hong;ZHENG Fu-ping;College of Food Science;Beijing Technology and Business University;Beijing Key Laboratory for Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients;Beijing Technology and Business University;

..............page:49-52+56

Simultaneous determination of some selected catechins and caffeine in tea by performance liquid chromatography
ZHANG Qi;XU Wei-ling;LI Cui-qin;Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry;National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest of China;Shaanxi Normal University;Xi’an Honson Biotechnology Limited Company;

..............page:53-56

Determination of main pigment in the skin of large yellow croaker(Peseudosciaena crocea R.) by reversed phase high performance liquid chromatography with solid phase extraction
LI Huan;DUAN Qing-yuan;SANG Wei-guo;Key Laboratory of Applied Marine Biotechnology;Ningbo University;Ministry of Education;Marine and Fisheries Research Institute of Ningbo;

..............page:57-60+66

Analysis of volatile composition of Chinese oat wine and Chinese quinoa wine by headspace solid phase micro-extraction and gas chromatography-mass spectrometry
LIU Hao;LIU Xiao-jie;REN Gui-xing;Institute of Crop Science;Chinese Academy of Agricultural Sciences/National R & D Center For Coarse Cereal Processing;Jilin Oriental Broad Quinoa Development Company Limited;

..............page:61-66

Study on the distribution of trace elements in liquors with brand based on the principal component analysis
LIANG Jun-fa;XIAO Quan-wei;CHEN Dai-wei;WAN Yu-ping;ZENG Ying;College of Material and Chemistry & Chemical Engineering;Chengdu University of Technology;Chengdu Product Quality Supervision and Inspection Institute;

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

Graphene as a novel SPE adsorbent coupled with UPLC-MS/MS for the determination of sulfanilamide residues in black fish tissues
ZHENG Ting-lu;DAI Zhi-yuan;FANG Xu-bo;CHEN Xiao-e;College of Food and Pharmacy;Zhengjiang Ocean University;College of Food Science and Biotechnology;Zhejiang Gongshang University;

..............page:71-75+78

Determination of residues of NVP in PVPP by high performance liquid chromatography
GUO Chun-hai;LIU Bao-sheng;MAO Pei-xin;Hebei Entry-Exit Ispection and Quarantine Bureau;

..............page:76-78

Study on nondestructive measurement model of apple fruit texture by near infrared spectroscopy
ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;

..............page:79-83+88

Optimization of two-dimensional electrophoresis conditions for total protein study of sweet pepper fruit(Capsicum annuum L.)
JIANG Lin-hui;JIANG Li;XU Yin;XU Xin;YU Zhi-fang;College of Food Science & Technology;Nanjing Agricultural University;

..............page:84-88

Study on effect of temperature on inactivation of Salmonella typhimurium by thermosonication
SHI Hong-ying;ZHANG Jing-yan;WU Wei-dong;CHEN Chen;LIAO Hong-mei;DING Zhan-sheng;School of Food Science and Technology;Jiangnan University;

..............page:89-91+96

Effect of protein concentration on the quality of whipped cream powder
DENG Xin-lun;FANG Min;ZHAO Qiang-zhong;College of Light Industry and Food Sciences;South China University of Technology;

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

Effect of the denaturation degree of defatted soy flakes on structural properties and storage stability of produced protein isolate
GUO Feng-xian;HE Zhi-yong;HUANG Xiao-lin;XIONG You-ling;CHEN Jie;State Key Laboratory of Food Science and Technology;and School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;

..............page:97-100+104

Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis
ZHANG Shou-yu;ZHOU Jing-qi;LI Shao-hua;SUN Yan;GAO Yuan-jun;Department of Tourism & Cooking;Henan Polytechnic;Luohe Food Vocational College;College of Food and Biology Engineering;Zhengzhou University of Light Industry;

..............page:101-104

Changes of myofibril protein functional properties during rabbit postmortem aging
ZHANG Bin-bin;LI Xing-yan;XIA Yang-yi;PENG Zeng-qi;SHANG Yong-biao;College of Food Science;Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;

..............page:105-110+115

Stability of calcium-chelating marine bone collagen oligopeptides
LIU Wen-ying;GU Rui-zeng;LIN Feng;LU Jun;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;

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

Quality changes of veal during freeze-thaw cycles determined by LF-NMR
YUAN Qi;LUO Ai-ping;HE Guang-zhong;School of Liquor and Food Engineering;Guizhou University;Guizhou Institute of Animal Science and Veterinary Medicine;

..............page:116-119

Effects of extrusion on physiochemical properties and antioxidant activity of whole purple waxy wheat flour
WU Guang-miao;ZHANG Xian-sheng;DONG Hai-zhou;HOU Han-xue;ZHANG Jin-li;College of Food Science and Engineering;Shandong Agricultural University;College of Life Science;Shandong Agricultural University;State Key Laboratory of Crop Biology;

..............page:120-125+131

Study on extraction and determination of contents of catechins by the methods of HPLC and FTIR spectroscopy from longan
ZHAO Li;CHEN Wei-zhong;LI Ling;ZHANG Nan;LIU Xin;HAN Qin;Department of Public Health;Chengdu Medical College;

..............page:126-131

Study on enzymatic characteristics of polyphenol oxidase in Feicheng peach fruit
WANG Juan;Department of Landscape Engineering;Heze University;

..............page:132-135+139

Extending life span effects of Lactobacillus saliva in Caenorhabditis elegans
FAN Jin-bo;HOU Yu;CAI Xi-tong;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Food Science Research Institute of Bohai University;ood Safety Key Lab of Liaoning Province;

..............page:136-139

Modification of the macroporous resin for purifying resevratrol in Polygonum cuspidatum
LI Zuo-dan;JI Jin-gou;LIU Li;CHEN Yuan-yuan;HE Hui;XU Yi;MU Xiao-jing;Faculty of Pharmacy;College of Chemistry and Chemical Engineering;Chongqing University;

..............page:140-142+150

Study on antioxidant activities of pectin from Hong Guo Ginseng
CHEN Li-hua;WANG Xiao-jing;XIAO Qin;MO Yu-ting;College of Chemistry and Chemical Engineering;Jishou University;Key Laboratory of Plant Resource Conservation and Utilization;Jishou University;

..............page:143-145+150

Comparison research on two methods for determining entrapment efficiency of Juglone liposome
LUO Guo-wei;BAI Chun-qing;XIONG Hua;ZHAO Qiang;LEI Li;XU Li-qing;ZHANG Jian-fei;HU Zhen-ying;FAN Ting;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Science and Technology Normal University;

..............page:146-150

Comparison of the antioxidant activity of different extracts from Ilex Kudingcha C.J.Tsing
JIN Ya-xiang;SUN Jing;LI Hong-jun;China-Japan Union Hospital of Jilin University;Jilin University;

..............page:151-153+158

Antioxidative and cholesterol-reducing properties of Leuconostoc mesenteroides from milk
MA Ying;ZI Zhan-chao;LIU Chang-jian;Chinese Animal Disease Prevention and Control Center;College of Life Science;Dalian Nationalities University;

..............page:154-158

Study on breeding of bacterial cellulose producing strain and fermentation characteristics of mutation strain
DENG Mao-cheng;LI Jing;WANG Yao;CHEN Wei-xin;WU Yong-hui;Guangdong Industry Technical College;Guangzhou Yide Biotechnology Co.;Ltd.;

..............page:159-162

Study on the physiological and biochemical characteristics and antimicrobial activity of actinomycetes YY21 producing fibrinolytic enzyme
DENG Yong-ping;LIU Xiao-lan;HAN Yang;ZHENG Xi-qun;AI Rui-bo;College of Food and Biotechnology;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;

..............page:163-166+170

Study on antibacterial activity of conjugated linoleic acid producing Lactobacillus in vivo and vitro
CHEN Jia;XU Hui;Department of Food and Bioengineering;Bengbu College;

..............page:167-170

Optimization of Schizochytrium sp. FJU-512 fermentation medium producing DHA
WANG Can;ZHANG Wei;ZHANG Ming-liang;HUANG Jian-zhong;Engineering Research Center of Industrial Microbiology;Engineering Research Center of Fujian Modern Ferment Technology;Ministry of Education;School of Life Science;Fujian Normal University;School of Life Science;Fujian Normal University;

..............page:171-174+179

Analysis of muscle quality and the relative expression of PPARγ and PGC-1α in Schizothorax Prenanti Tchang
FENG Jiao;WU Ying-long;XIA Xiao-jie;ZENG Li-ping;College of Food Science;Sichuan Agricultural University;

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

Study on separation and identification of a broad spectrum of bacteria producing lactic acid bacteria strains and characterization of its bacteriocin
LIU Guo-rong;SONG Zhen-qin;REN Li;SU Hang;WANG Cheng-tao;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;

..............page:180-184+198

Influence of storage conditions on the formation of aldehydes during barley and malt aging
HAO Jun-guang;YAN Peng;CHEN Hua-lei;YANG Li-zhang;ZHANG Yuan-lin;YIN Hua;DONG Jian-jun;FAN Wei;LU Jian;State Key Laboratory of Biological Fermentation Engineering of Beer;Technical Center of Tsingtao Brewery Co.;Ltd.;School of Biotechnology;Jiangnan University;Kweichow Montai Co.;Ltd.;College of Food Science and Engineering;Ocean University of China;

..............page:185-188+203

Study on functional properties of tomato seed protein hydrolysates produced with various proteases
BAI Xue;ZHANG Bin;ZHAO Qiang;LUO Jia-xing;XIAO Yi-bo;Sino-German Food Engineering Center of Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:189-192+209

Optimization of supercritical CO₂ extraction of resveratrol from V.didii.Foex fruit wine residues by response surface methodology
LIU Ting;WANG Yan;LI Yun;WEN Xin-yu;OUYANG Meng-yun;LIU Bin-han;College of Food Science and Technology;Hunan Agricultural University;

..............page:193-198

Study on the extraction of chlorophyll from a green microalga
LI Can-liang;ZHONG Min;HU Xue-qiong;LI Yan-qun;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:199-203

Effect of ultra-high pressure and thermal processing on antioxidant compounds and antioxidant activity of mango puree during storage
WANG Qiang;XIONG Zheng-wei;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Food Safety and Nutrition;Chongqing University of Education;

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

Optimization of extraction conditions of Opuntia dillenii Haw.polysaccharides by response surface analysis and their antioxidant activity study
LI Heng;LI Li-mei;HE Chun-mei;ZHU Miao;ZHOU Xian-jiao;ZENG Fu-hua;College of Life Science and Technology;Lingnan Normal University;University Engineering & Technology Development Center of Fringe Tropical Characteristic Plant in Guangdong;

..............page:210-214

Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower
QIN De-li;JIA Kun;DOU Jun-rong;WANG Hui-li;ZENG Xiao-xiong;YE Hong;College of Food Science and Technology;Nanjing Agricultural University;

..............page:215-218+223

Effect of soybean powder on the quality characteristics of ice cream
HOU Tuan-wei;ZHANG Hong;BI Yan-lan;CHI Juan-juan;LIANG Jun;College of Food Science and Engineering;He’nan University of Technology;Wilmar Biotechology R&D Center Co.;Ltd.;

..............page:219-223

Study on the shape and quality maintenance of low sugar ginger
LI Wei-xin;REN Xiang-yun;HE Zhi-gang;LIN Xiao-zi;LIANG Zhang-cheng;Fujian Key Laboratory of Agricultural Products Processing;Institute of Agricultural Engineering Technology;FAAS;

..............page:224-226

Effect of corn starch,konjac gum and soybean protein isolate on water holding capacity of chicken meatballs
CAO Ling;ZHANG Kun-sheng;REN Yun-xia;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;

..............page:227-230+236

Study on the extraction and purification of polyphenols from apple branch and their antioxidative activities
CHEN Wei-qi;GUO Yu-rong;ZHANG Juan;ZHANG Xiao-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:231-236

Study on antioxidant activity of lemongrass essential oil by stage extraction
LI Xiao-jiao;LIU Yi-ming;School of Resources and Environment;Baoshan University;

..............page:237-241+246

Extraction optimization and antioxidant evaluation of polyphenol from lotus root
QIN Hai-ming;AI You-wei;YI Yang;College of Food Science & Engineering;Wuhan Polytechnic University;

..............page:242-246

Effect on broken grape seed cell rate under different crush conditions
MA Jing;YUAN Chun-long;YANG Li;MA Tao;YANG Xiao-yan;ZHANG Shi-jie;YANG Jian;YAN Xiao-yu;SU Peng-fei;PANG Jian-mei;WU Sheng-meng;College of Viticulture and Enology;Northwest Agriculture and Forestry University;

..............page:247-250

Study on preparation technology and free radical scavenging capability of antioxidant peptide from glutinous rice bran
LI Li-hua;YIN Zhong-yi;ZHENG Xu-xu;Environmental and Biological Engineering Institute;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;

..............page:251-254+259

Sterilizing effect of pulsed light on the mould which is on the moon cake surface
WANG Bo;ZHAO Xu;MA Tao;LIU He;HE Yu-tang;HUI Li-juan;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;Grain Science Research Institute of Liaoning Province;

..............page:255-259

Study on purification of total flavonoids of corn silk with the Box-behnken design
GUO Zhi-hong;ZHOU Hong-li;GUO Xiang-ming;College of Chemistry;Jilin University;College of Chemical and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;

..............page:260-264+268

Isolation and identification of antihypertension peptides from pig femoral collagen with RP-HPLC
SHU Yi-mei;LI Chen;LI Ling-xi;GUO Wei;CHEN Na;ZHENG Li-jun;XIAO Lan;ZENG Zhen;College of Food;Sichuan Agriculture University;

..............page:265-268

Study on purifying acteoside from Cistanche tubulosa by macroporous resin
GU Yun;SUN Hong-xia;LIANG Yu;LIU Xin;Grand School of Life Science;Sun Yat-sen University;

..............page:269-273+277

Preparation and properties of polyvinyl alcoholchitosan/attapulgite composites
HU Sheng;SHI Xin-yu;ZHOU Hong-yan;YANG Mei;TIAN Da-ting;ZHANG Sheng-hui;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;Hubei University for Nationalities;School of Chemical and Environment Engineering;Hubei University for Nationalities;State Key Lab of Advanced Technology for Materials Synthesis and Processing;Wuhan University of Technology;Engineering Research Center of Nano-Geo materials of Ministry of Education;China University of Geosciences;

..............page:274-277

Effect of low temperature stress on germination and content of GABA in germinated brown rice
MA Li;TANG Jian;WANG Meng-han;WANG Kai-chen;QIAO Yong-jin;ZHONG Min-zeng;Department of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Agricultural Products Storage and Processing Research Center;Shanghai Academy of Agriculture Science;Shanghai Sai Weng Fu Agricultural Development Co.;Ltd.;

..............page:278-281

Study on the extraction of the total flavonoids from castor bean meal by ethanol extraction technology
WANG Li-xia;CHEN Yong-sheng;MU Sha-moli;LI Guo-rui;HUANG Feng-lan;LUO Rui;XING Chao;SUN Hua-jun;LI Yue;WANG Yue;College of Agriculture;Inner Mongolia University for Nationalities;Inner Mongolia Industrial Engineering Research Center of Universities for Castor;College of Science;Inner Mongolia University for Nationalities;

..............page:282-285+309

Optimization by response surface methodology of properties of KGM-TiO₂ composite films
LI Yan-jun;ZHANG Hong-jun;WANG Yong;CAI Dong-mei;ZHU Jia-feng;College of Life Science and Engineering;Shaanxi University of Science and Technology;Shaanxi Research Institute of Agricultural Products Processing Technology;Shaanxi seed management station;

..............page:286-291

Effects of calcium chloride and salicylic acid treatment on qualities of green peppers during cold storage
CHEN Juan-juan;TAO Le-ren;MA Guo-qiang;ZHAO Yue;CUI Zhen-ke;Institute of Refrigeration & Cryogenics;University of Shanghai for Science & Technology;

..............page:292-295

Optimization of process of reducing N-nitrosamines content in bacons using plant antioxidants by response surface methodology
WANG Yong-li;LI Feng;CHEN Wen-bin;CHEN Xiao;HUANG Ming-ming;LI Liang-hao;ZHANG Jian-hao;National Central of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Shandong Agricultural University;

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

Studying properties of pectin from Choerospondias axillaris
LIANG Rui-hong;GUO Wen-li;CHEN Jun;LIU Wei;LIU Cheng-mei;LIU Ji-yan;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Qiyunshan Food Co.;Ltd.;

..............page:301-304+314

Rhythmic research on compositional transformation of aromatics and flavor in the storage process of orangeade
NIU Yun-wei;XIAO Zuo-bing;GUO Jia-lin;WU Min-ling;ZHANG Jing;XU Han-feng;School of Perfume and Aroma Technology;Shanghai Institute of Technology;

..............page:305-309

Preservation effects of onion,ginger and garlic extraction on chilled pork
ZHANG Qiang;SUN Yu-jun;JIANG Sheng-juan;CHEN Yong-jin;SUN Cheng;CUI Feng;College of Life Science;Anhui Science and Technology University;

..............page:310-314

Biological preservative of 100 billion/brevibacterium wp on glorious orange storage pathogens sensitivity and preservation effect of fruit storage
LIU Hao-qiang;LI Hong-jun;XIANG Ke-hai;RAN Chun;HU Jun-hua;YAO Ting-shan;XIANG Qin;YANG-Hua;CHEN Hong-ming;Citrus Research Institute;Southwestern University/Citrus Research Institute;Chinese Academy of Agricultural Sciences;National Citrus Engineering Research Center;Nanmen Government of Chongqing Kaixian;Chongqing Three Gorges Vocational College;Liaoning Provincial Institute of Fruit Tree Science;

..............page:315-319+323

Study on hanging branches fruit quality of the different varieties of processing tomato
SONG Fang-yuan;LI Ji-xin;ZHAO Zhi-yong;ZHANG Qiang;Institute of Agricultural Products Processing;Xinjiang Academy of Agricultural and Reclamation Science;

..............page:320-323

Effect of cleaning solutions on the quality of fresh-cut Hami melons
YU Xiao-xia;LI Yan;SONG Xing;WANG Ting-ting;College of Food Science & Technology;Shanghai Ocean University;

..............page:324-327+333

Research of preservation effect of plant essential oils and chitosan compound egg film coating antistaling agent
LIU Li-li;WANG Huan;KANG Huai-bin;DUAN Xu;LI Dan;Food and Bioengineering College;Henan University of Science and Technology;

..............page:328-333

Effect of both harvest maturities and storage temperatures on fruit quality of ‘Jinxiu’ yellow peach
YU Yi;ZHANG Xin;ZHANG Li-ping;GAO Zhong-shan;JIA Hui-juan;Department of Horticulture;The Ministry of Agriculture’s Key Laboratory of Horticulture Plant Growth;Development & Quality Improvement;Zhejiang University;

..............page:334-338

Effect of storage temperature on tenderness change of different part of horse meat
BATUER·Abulikemu;ZHAO Li-nan;SHEN Ping;College of Food Science and Pharmacy;Xinjiang Agricultural University;

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

Changes of acidic electrolyzed water on intestinal microflora diversity of Penaeus vannawei during storage
FU Jiao-jiao;PENG Zhi-yun;LIU Hai-quan;SUN Xiao-hong;PAN Ying-jie;ZHAO Yong;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Laboratory of Quality Safety Risk Assessment for Aquatic Products on Storage and Preservation;Ministry of Agriculture;

..............page:344-347+356

Study of process characteristics and storage quality of blueberries under different frozen ways
ZHANG Qing-gang;TAO Le-ren;DENG Yun;ZHENG Zhi-gao;CAI Mei-yan;Institute of Cryogenics and Food;University of Shanghai for Science and Technology;Institute of Refrigeration and Air Conditioning;Harbin University of commerce;Department of Food Science and Technology;Shanghai Jiao Tong University;

..............page:348-351+361

Effect of astaxanthin esters on chronic inflammation mice fed with high fructose and high fat diet
WANG Xue-juan;ZHAO Yan-lei;WANG Qian-rui;ZHOU Qing-xin;WANG Jing-feng;College of Food Science and Engineering;Ocean University of China;

..............page:352-356

Anti-oxidation and anti-fatigue effects of a peanut peptide beverage
WEI Zhen-cheng;ZHANG Rui-fen;DENG Yuan-yuan;ZHANG Ming-wei;ZHANG Yan;TANG Xiao-jun;LIU Lei;TI Hui-hui;MA Yong-xuan;GUO Jin-xin;Sericultural and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;

..............page:357-361

Analysis of physicochemical properties and nutritive and functional composition of crab oil
SHAO Li-ping;XIA Wen-shui;JIANG Qi-xing;XU Yan-shun;XU Xue-qin;College of Food Science and Technology;Jiangnan University;

..............page:362-364+369

The research progress of anti-fatigue peptides
CHEN Xing-xing;HU Xiao;LI Lai-hao;YANG Xian-qing;WU Yan-yan;LIN Wan-ling;HAO Shu-xian;WEI Ya;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 Sciences;College of Food Science and Technology;Shanghai Ocean University;

..............page:365-369

Research progress in technology solutions for sodium reduction in meat products
ZHENG Hai-bo;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;School of Food and Drug;Anhui Science and Technology University;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;

..............page:370-375

Research progress in main functional compounds in raspberry
SI Xu;CHEN Qin-qin;BI Jin-feng;WU Xin-ye;LI Zhao-lu;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-products Processing;Ministry of Agriculture;

..............page:376-381

Research progress of dynamic change and control technology of nitrite in pickle
GE Yan;GUO Shuang-shuang;CHEN An-jun;Nanjing Agricultural University;Sichuan Agricultural Product Processing and Storage Engineering Key Laboratory;College of Food Science;Sichuan Agricultural University;

..............page:382-385+390

Advance in research of aroma compounds of apple juice
DENG Jian-kang;LIU Xuan;WU Xin-ye;BI Jin-feng;JIAO Yi;ZHONG Yao-guang;Key Laboratory of Agricultural Product Processing and Quality Control;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;College of Food Science & Technology;Shanghai Ocean University;

..............page:386-390

Review on depuration of paralytic shellfish poisoning in shellfish
MAO Dan-hui;XIE Wan-cui;YANG Xi-hong;BIAN Zhong-yuan;ZHANG Chao-hua;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;

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

shi wu zhong han lv hen ke pa ma ?

..............page:396

Research progress of sample preparation and testing methods on heavy metal in food additive
DU Jian;XUE Yi;China Food Additives & Ingredients Association;

..............page:397-399