Science and Technology of Food Industry 2015 Issue 5 zhong guo nai ye jin ru yan dong mian lin yan jun kao yan ( xia ) nai ye fa zhan xing shi fen xi bao gao

Forming rules of hydroxyl radicals produced in electrolyzed water
WAN Yang-fang;LI Hui-ying;LIU Jun-guo;HAO Jian-xiong;LIU Hai-jie;College of Bioscience and Engineering;Hebei University of Science and Technology;College of Chemical and Pharmaceutical Engineering;Hebei University of Science and Technology;College of Food Science and Nutrition Engineering;China Agricultural University;

..............page:49-52

zi xun dong tai

..............page:52+54+56

Effect of low voltage electrical stimulation on myofibrillar proteolysis of different parts of yak meat
JIA Qing;YU Qun-li;TIAN Yuan;SUN Zhi-chang;LI Hong-bo;College of Food Science and Engineering;Gansu Agricultural University;Zhongtian Bio~Engineering Co.Ltd. of Gansu Longyuan;

..............page:53-57

Study on separation technology method and mechanism of residual starch in corn gluten powder
LI Xin-hua;QI Xiao-jun;YAN Rong;QIAN Dan-dan;YU Jin-yue;College of Food Science;Shenyang Agricultural University;

..............page:58-61+67

Hydrolytic performance of Cellic CTec2 on the atmospheric glycerol pretreated wheat straw
TAN Ling;WANG Liang;YAN Hong;DAI Yi-fan;ZHOU Bang-wei;LIN Qiao-wen;ZHENG Zhi-yong;ZHANG Zhen-yu;SUN Fu-bao;Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory for Microbial Technology;Shandong University;College of Chemical and Environmental Engineering;Harbin University of Science and Technology;

..............page:62-67

Study on the rate of moisture adsorption in japonica paddy with gravimetric method
LI Xing-jun;JIANG Ping;ZHOU Zi-ping;FAN Xue-ying;Academy of the State Administration of Grains;College of Biological and Agricultural Engineering;University of Jilin;

..............page:68-72+77

Study on antioxidant activity in vitro of total polyphenol from Lveicnotus pauciflorus Maximl
GOU Ti-zhong;TANG Wen-hua;REN Yong-quan;SUN Da-fang;XU Xi-hua;Institute of Chemistry & Materials Engineering;Kaili University;Research center of selenium-riched Chinese Herbs;Kaili University;Institute of Applied Chemistry;Kaili University;Institute of Environment and Life Science;Kaili University;

..............page:73-77

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

..............page:77

Study on characterization of dark tea liquor quality based on CART
LI Yong-jun;WANG Mei-ling;YAN Hong-fei;BAI Xiu-zhi;ZHU Shao-hua;DAI Hua;Inspection and Quarantine Technology Center;Hunan Entry-Exit Inspection and Quarantine Bureau;Hunan Key Laboratory of Food Safety & Science Technology;

..............page:78-81+86

Study on the increase of soluble dietary fiber in okara by ionic liquid EMImCl treatment
ZHANG Yin;LIU Jia;QIAN Gui-ming;FAN Hong-xia;ZHAO Guo-hua;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Product Processing;

..............page:82-86

Study on the antimicrobial activitiy and scavenging DPPH· capability of extracts from Ampelopsis grossedentata with different content of dihydromyricetin
KONG Qi;YU Qiu-ping;WANG Jia-sheng;HE Lei-lei;ZHANG Ni;YU Zheng-wen;School of Life Sciences;Guizhou Normal University;

..............page:87-90

Study on preparation and adsorption properties of pymetrozine molecularly imprinted polymers
TANG Yi-wei;GAO Zi-yuan;GAO Jing-wen;WEI Li-qiao;LAN Jian-xing;LI Yi;GAO Xue;ZHANG De-fu;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

..............page:91-94

Effect of thermal processing on the immunoreactive properties of allergenic proteins from peanut seeds
LI Ying-chao;QIAN He;SUN Xiu-lan;WANG He-ya;CUI Yan;DU Chao;XIA Xiu-hua;School of Food Science and Technology;Jiangnan University;

..............page:95-98

Study on purification and antioxidant activity of total saponins of gynostemma tea
GUO Jian-jun;LEI Xiao;REN Dao-yuan;YANG Hong-yan;YANG Xing-bin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:99-102+107

Study on the cell antioxidant activity of mulberry tea by microwave fixation
LIU Shu-zhen;SUN Wen-jing;LI Cheng-long;ZHOU Cai-qiong;Engineering and Technology Research Centre of Characteristic Food & Food Science College;Southwest University;

..............page:103-107

Study on the microwave drying characteristics and dynamic model of kernel of hickory( Carya cathayensis Sary)
MA Jin;MI Shao-lei;ZHU De-quan;JIANG Rui;SONG Yu;SUN Lei;School of Engineering;Anhui Agriculture University;

..............page:108-112

Influence of NaCl concentration on the stability of sucrose ester-xanthan gum emulsion
GU Yue;LIU Dao-lin;ZHAO Qiang-zhong;College of Light Industry and Food Sciences;South China University of Technology;

..............page:113-117+122

Study on the functional properties of potato pulp by enzymatic treatment
CHENG Li;LIAO Jin;GU Zheng-biao;HONG Yan;LI Zhao-feng;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:118-122

Measurement of correlation model ethyl maltol solubility in 1- propyl alcohol- water mixture
ZHANG Li-yun;YANG Li-bin;SHA Zuo-liang;College of Marine Science and Engineering;Tianjin University of Science & Technology;Tianjin Key Laboratory of Marin Resources and Chemistry;

..............page:123-125+131

Study on chemical composition,antioxidant and antibacterial activities of lemon peel essential oil
ZHANG Bin;HOU Xiao-zhen;QIN Yi;DING Xin;DENG Qi-hai;KE Yong-tong;Department of Biology;Hanshan Normal College;Guangdong Zhongxing Lvfeng Development Co.;Ltd.;

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

Effect of frying temperatures and times on the quality of grass carp fillets
PENG Rong-yan;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;

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

Study on fermentation kinetics of mead
ZHANG Yong;LI Cong-fa;AI Yao-qin;CHEN Wen-xue;College of Food Science and Technology;Hainan University;

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

Cloning and bioinformatic analysis of GDP- D-mannose pyrophosphorylase gene from Ziziphus jujuba
CHEN Ying-ying;ZHAO Zhi-hui;BU Jiao-di;ZHAO Jin;LIU Meng-jun;Research Center of Chinese Jujube;Agricultural University of Hebei;College of Life Science;Agricultural University of Hebei;

..............page:140-143

wo guo jin chu jing ru pin jian yan jian yi xin gui chu tai

..............page:143

Study on fermentation technology of blueberry resemble ice wine
LIU Xiao-chen;ZHANG Xiu-ling;LI Sai-nan;RONG Chen-xi;College of Food;Northeast Agricultural University;

..............page:144-148+155

Degradation of myofibrillar protein by endogenous proteases from Litopenaeus vannamei
CHEN Shi-yan;JI Hong-wu;LI Cheng-yong;SU Wei-ming;HAO Ji-ming;HUANG Jie-heng;College of Food Science and Technology;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Guangdong Ocean University;

..............page:149-155

Study on producting antioxidant peptide from goat placenta by different proteases
ZHOU Jie-jing;HOU Yin-chen;LIU Wang-wang;XIAO Lin;YANG Gong-ming;College of Food;South China Agricultural University;

..............page:156-161

Study on the improvement effect of low- frequency ultrasonic on the production of α- dextranase in Chaetomium gracile
ZHANG Ze-dong;LIU Ji-dong;LU Hai-qin;HANG Fang-xue;LI Hong;SHI Chang-rong;LI Kai;Light Industry and Food Engineering college of Guangxi University;Comprehensive Utilization of Sugar and Engineering Research Center of the Ministry of Education;Sugar Industry Engineering Technology Research Center of Guangxi University;

..............page:161-165

Properties and inhibitions of polyphenoloxidase and peroxidase from Asparagusplettuce
ZHOU Xiang-jun;YANG Jin-long;LU Wan-ru;College of life science and chemistry;Tianshui Normal University;

..............page:166-170+174

Separation and identification of yeast during the fermentation of Sichuan pickles
LIU Chun-yan;DAI Ming-fu;XIA Jiao;XU Lin;SHEN Li-wen;PU Biao;College of Food;Sichuan Agricultural University;School of Politics and Public Administration;Zhejiang University of Technology;

..............page:171-174

Isolation and identification of microbe in loquat flower and rape flower bee bread
DUAN Chuan-ren;BAO Jia-fang;SHI Yi-song;XIA Xiao-hua;NIE Lei;FENG Yong-fen;MA Yun-xia;SHANG Ya-ning;College of Bioengineering;Chongqing University;Fungood Meidi Ecological Breeding Limited Company;

..............page:175-180

bao zhuang cai zhi fan xin sheng ji ke jiang jie shu zhi cheng xin chong

..............page:180

Isolation and identification of lactic acid bacteria in the finnish traditional fermented dairy viili
LIU Jing;WANG Jian-chang;SUN Wen-ju;LI Xue-dan;FENG Yuan-yuan;SANG Ya-xin;College of Food Science of Technology;Agricultural University of Hebei;Hebei Entry-Exit Inspection And Quarantine Technical Center;

..............page:181-184+193

Effect of yeast extract on Mannan peptide byα- Hemolytic streptococcus
XU Cui;XIONG Qiu;WU Jia;GAO Meng-xiang;College of Life Science;Yangtze University;Jingchu Food Research and Development Center;Yangtze University;

..............page:185-188+197

Comparison of extraction methods of active ingredients of maca
TANG Yan-wen;HE Wei-hua;LIAO Xia-li;YANG Bo;Faculty of Life Science and Technology;Kunming University of Science and Technology;Yunnan Light Industry School;

..............page:189-193

Solvent- SCF co- extraction of tea polyphenols from black tea
YIN Zhi-fang;PENG Xiao-yun;YANG Yu-qiang;XIE Wen;ZHAO Yun-lin;Department of Chemistry & Environmental Engineering;Hunan City University;

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

Study on the extraction optimization and antioxidant activity of polysaccharides in gonad of Sepia lycidas
DAI Hong-jie;SUN Yu-lin;ZHENG Xiao-lin;CHEN Dao-hai;Life Science and Technology School;Lingnan Normal University;College of Food and Biological Engineering;Zhejiang Gongshang University;

..............page:198-203

shi pin an quan ze ren xian shi dian fan wei kuo zhi quan guo

..............page:203

Optimization of the color protecting technique of apple residue for papier- mache food by response surface methodology
LI Zhang-fa;LIAO Lan;CHEN Shu-zhen;YANG Li-rong;ZHAO Mou-ming;College of Bioscience and Biotechnology;Fuzhou University;Fuzhou University ZhiCheng College;College of Light Industry and Food Science;South China University of Technology;

..............page:204-207

Study on the quality stability of the boxed chicken blood tofu
YAO Xing-xing;CAI Hua-zhen;LV Feng-yun;SUN Yan-hui;College of Biotechnology and Food Engineering;Chuzhou University;

..............page:208-212

Optimization of the technical parameters for pulsed vacuum and pressure combined brining of duck muscle
YIN Yan-tao;ZHU Yong-zhi;BIAN Huan;WU Hai-hong;XU Wei-min;WANG Dao-ying;GENG Zhi-ming;LIU Fang;ZHANG Mu-han;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;College of Food Science and Engineering;Yangzhou University;

..............page:213-217

guan zhuang ji xie fa zhan zuo dai zi zhu zhi shi chan quan he xin ji shu

..............page:217

Optimization of culture medium for thermostable β- glucanase
SUN Jun-tao;WANG Hong-xin;LV Wen-ping;College of Food and Biological Engineering;Xuchang University;School of Food Science and Technology;Jiangnan University;

..............page:218-222

Study on the optimization of the microwave- assisted extraction of total flavonoid and antioxidant capacity in young fruits of Ponkan( Citrus poonensis Hort.ex Tanaka)
ZHANG Wen-juan;PAN Ling-gang;TAO Yuan;WANG Ya-jun;LI Xin;WANG Rui-hua;CHEN Jian-chu;YE Xing-qian;College of Biosystems Engineering and Food Science;Zhejiang University;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;Faculty of Science;Xi’an Aeronautical University;Fuli Institute of Food Science;

..............page:223-226

Processing technology of fermented low acidity Sichuan- type sausage with mixed strains
GONG Yang;SUN Xia;ZHANG Lin;GUO Yan-jing;LI Jing;YANG Yong;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;

..............page:227-232+239

Study on optimization of extraction of total flavonoids from Zingiber strioatum by response surface methodology and its antioxidant activity
XU Yuan;WEI He-ping;WU Yan;WANG Tian-hua;School of Life Sciences;Anqing Normal University;

..............page:233-239

Study on optimization for fermentation process of prunus armeniaca soy sauce
ZHAO Yuan;LIN Li-jie;LV Jiao;WANG Jian-zhong;WANG Feng-jun;College of Biological Science and Technology;Beijing Forestry University;School of Environment and Materials Engineering;Yantai University;

..............page:240-242+246

Study on preparation and the conditions of the microwave reheating of the microwaveable fried glutinous rice cake
GUO Min;LIAN Hui-zhang;YAN Bo-wen;WANG Kai;LI Gang;FAN Da-ming;State Key Laboratory of Food Science and Technology;Jiangnan University;Wuxi Huashun Minsheng Food Co.Ltd.;

..............page:243-246

Effect of extrusion temperature on free gossypol and feedstuffs in cottonseed meal
HU Wei-gang;HUANG Qing-de;ZHANG Qiang;GUO An-min;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;Oil Crops Research Institute of Chinese Academy of Agricultural Sciences;

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

Separation of polyphenols from blueberry based on antioxidative activities
ZHAO Hui-fang;WU Wen-long;MA Li;TENG Jie-hui;YAO Bei;LI Wei-lin;Institute of Botany;Jiangsu Province and the Chinese Academy of Sciences;

..............page:251-254+266

Optimization of microwave- assisted extraction technology of soybean isoflavones from black soybean
GUO Jie;LIU Zhong-hua;YUAN Shu-pei;WANG Yong-li;LI Li-li;College of Life Science and Agronomy;Zhoukou Normal University;

..............page:255-257+305

Application of fuzzy evaluation combined with response surface test in the formulation optimization of black garlic gelatinous candy
HU Hong-min;ZHANG Min;LI Xin;XU Jin-ling;ZHANG Li-ming;LAN Ling;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Xuzhou Liming Food Co.Ltd;

..............page:258-262+338

Determination of citrinin in grain by dispersive solid- phase extraction and HPLC
HUANG Xiao-dong;LU Jian;XIE Fei-fei;Anhui Public Service for Biological Products and Food Inspection with Standardization Technology Platform;College of Biochemistry Engineering;Anhui Polytechnic University;

..............page:263-266

Prediction of moisture content and color for vegetable soybean during drying process based on multiple model fusion
ZHAO Wei-yan;HUANG Min;ZHU Qi-bing;Key Laboratory of Advanced Process Control for Light Industry;Ministry of Education;Jiangnan University;

..............page:267-271+276

Discrimination of Fuji apples shelf life by electronic nose
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:272-276

Migration of epoxidized soybean oil from PVC gaskets to food simulants
CHEN Yan-fen;ZHONG Huai-ning;HU Chang-ying;WANG Zhi-wei;WANG Zhi-yuan;LIANG Jin-ling;HAN Qiao-lin;Department of Food Science and Engineering;Jinan University;Guangdong Inspection and Quarantine Technology Center;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;

..............page:277-281

Study on the antioxidant activities of Erzi Juhua Yin and the contents of luteolin and quercetin
DAI Yi;CAO Dian-jie;XIA Lian-feng;School of Pharmaceutical Sciences of Anhui Xinhua University;

..............page:282-285+291

Analysis and nutritional evaluation of amino acids in Antrodia Camphorata powder
CHEN Fei;ZHANG Feng-su;LIU Xun-hong;YANG Nian-yun;HOU Ya;MA Yang;Nanjing University of Chinese Medicine;

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

Determination of amylose and amylopectin content in fresh yam by dual- wavelength spectrophotometry
WANG Li-xia;LI Bin;YANG Shi-wei;CAO Jin-li;LIU Xiang-hua;ZHANG Kai;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science & Technology;

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

Fitting and prediction of the quality of compounded satsuma mandarin juice based on electric tongue
ZHAO Na;XU Qi;PAN Si-yi;XU Xiao-yun;WANG Lu-feng;College of Food Science & Technology;Huazhong Agricultural University;

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

Effect of cold acclimation combined with ice- temperature storage on the quality of cherry
LIU Lu;LU Xiao-xiang;CHEN Shao-hui;LI Jiang-kuo;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:301-305

Activation of postharvest BTH treatment on phenylpropanoid pathway and pathogenesis- related proteins accumulation in apple fruit
GE Yong-hong;LI Can-ying;ZHU Dan-shi;DONG Bo-yu;LAN Lin;College of Chemistry;Chemical Engineering and Food Safety;College of Food Science and Engineering;Gansu Agricultural University;

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

Effect of different storage low temperatures on quality of muskmelon
GONG Di;GE Yong-hong;LI Hai-jie;DONG Bo-yu;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;

..............page:311-314

Changes in formaldehyde and quality indices of dried Dosidicus Gigas thread during storage
ZOU Zhao-yang;LI Xue-peng;JIANG Yuan-yuan;LI Jian-rong;ZHU Jun-li;LI Wei-Xia;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Biotechnology;Zhejiang Gongshang University;Patent Examination Cooperation Jiangsu Centre of the Patent Office;SIPO;

..............page:315-320

Effect of pre- storage and hypobaric treatments on keeping fresh of honey peach
YANG Shu-guang;QIAN Hua;CHEN Bin;HUANG Xiao-de;ZHU Yu-yao;ZHAO Bo-tao;Ginling College;Nanjing Normal University;Nanjing Institute for Comprehensive Utilization of Wild Plants;

..............page:321-324

xin xi lan chu tai ying er nai fen chu kou biao qian xin gui

..............page:324

A comparison of reactive oxygen species production and scavenging in muskmelon fruits during storage under three low temperatures
LI Hai-jie;GE Yong-hong;DONG Bo-yu;GONG Di;LIU Wen-ni;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;

..............page:325-328+342

Effect of 4 kinds of logistics storage temperature on the quality of cherry tomatoes
ZHANG Wen-ting;ZHAO Wu-qi;LU Xiao-xiang;SHI Ke-xin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Biotechnology and Food Science;Tianjin University of Commerce;

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

mei guo nong ye bu xiu ding feng tang jiang deng ji biao zhun

..............page:333

Analysis of nutritional components in walnut milk
GAO Li-juan;HE Kai-ze;HUANG Xiao-qi;WANG Xue-song;Chengdu Institute of Biology;Chinese Academy of Sciences;China University of Chinese Academy of Sciences;Guangyuan Institute of Walnut;

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

Study of major nutrients changes of maturing rapeseed
YIN Ya-jun;ZHANG Xiang-yu;ZHANG Yu;Food Science and Technology College;Hunan Agricultural University;Key Laboratory for Food Science and Biotechnology of Hunan Province;

..............page:339-342

Evaluation of nutritive composition and antioxidant activity in different parts of green asparagus
GUAN Yun-jing;ZHOU Lin-yan;BI Jin-feng;YI Jian-yong;LI Shu-rong;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Beijing Vocational College of Agriculture;

..............page:343-347

Study on in vivo antioxidation of anthocyanins from black rice
SHI Juan;ZHANG Man-li;SUN Han-ju;CHEN Xiao-yan;LOU Qiu-yan;LIU Ning;WANG Xiao;College of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:348-351+369

Effect of functional oligosaccharide from Stachys seiboibi on ability of anti- fatigue in mice
SHEN De-yan;YU Jian-ping;ZHANG Xun-hai;WANG Xuan;College of Food and Drug;Anhui Science and Technology University;Institute of Biochemistry and Nutrition;Guizhou University;Anhui Key Laboratory of Poultry Infectious Disease Prevention and Control;

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

Effect of protein hydrolysates from Zophobs morio on learning and memory and anti fatigue abilities of mice
WANG Nan-xi;YANG Wei;YANG Chun-ping;YANG Hua;YANG Xue-zhen;SHEN Yu-xi;College of Forestry of Sichuan Agricultural University;Provincial Key Laboratory of Forest Protection;

..............page:356-359+364

Changes analysis of main nutritional components in the production process of black garlic and process optimization
JI Yan-ru;SHI Jie;LIU Yu-feng;LIU Yu;DONG Yan;WANG Yue-ming;YANG Qing-li;GAO Yuan;Daqing Branch of Heilongjiang Academy of Sciences;

..............page:360-364

Advancement of detection techniques for Vibrio parahae molytious in aquatic products
JI Yi-fang;HU Wen-zhong;Jiang Ai-li;FENG Ke;DONG Yan;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:365-369

Analysis and prospect on rapidly evaluated system for gelatinization of collagen
ZHAO Ge;KANG Yang-fei;LIU Jin-ning;ZHANG Yu-hao;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;

..............page:370-374

Research progress in identification method of Pu- erh tea
GUO Wen-juan;LIU Xu;WANG Na;HU Xiao-yan;XUE Rui;School of Environmental and Chemical Engineering;Tianjin Polytechnic University;School of Material Science and Engineering;Tianjin Polytechnic University;

..............page:374-376+383

Application and research on intelligent labels in the food packaging
SHEN Li;XU Yi;ZHAN Jin-chuan;ZHU Yi-feng;WANG Jian;WANG Hai-shan;Food Quality and Safety Institute;University of Shanghai for Science and Technology;Shanghai Engineering Research Center of Agriculture Internet of things;

..............page:377-383

Research progress in rapid detection for foodborne Escherichia coli
DONG Yan;HU Wen-zhong;JIANG Ai-li;FENG Ke;LV Xiao-meng;JI Yi-fang;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;College of Food Science;Shenyang Agricultural University;

..............page:384-387

Research progress in the physiological functions and application of cholesterol from animals
MENG Ya-juan;HE Zhi-fei;LI Hong-jun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;

..............page:388-391

Role of phospholipase D in postharvest fruits and vegetables under stress and during senescence
XU Jia-ni;DENG Li-li;ZENG Kai-fang;College of Food Science;Southwest University;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation Ministry of Agriculture;

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

Review on succinylated modification of food proteins
YANG Min;YANG Ji-tao;YAN Xi;ZHANG Yuan;College of Science;Gansu Agricultural University;

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

2015 nian shi pin zhan lan hui yu gao

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