Science and Technology of Food Industry 2015 Issue 7 2014 nian du zhong guo can yin shi chang fen xi he 2015 nian qian jing yu ce bao gao

Study on antibacterial effect of extraction from Smilax China L.
SHUAI Li-qiaowa;ZHENG Guo-dong;LI Dong-ming;ZHANG Qing-feng;Key Laboratory of Natural Product and Functional Food;Jiangxi Agricultural University;

..............page:49-52+59

Impact of environmental factors on growth/no growth interface model of Listeria monocytogenes under different inoculum size
ZHOU Xiao-hong;LI Xue-ying;YANG Xian-shi;LIU Zun-lei;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;

..............page:53-59

Establishment and application of the model for detecting the odor of durian pulp
MA Yong;LIU Shui-lin;TANG Yi-wei;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

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

Changes of free fatty acid component and contents of mutton semi-dry sausage during fermentation and ripening
WANG Bo-hui;JIN Zhi-min;LIU Xia-wei;LUO Yu-long;MA Xiao-bing;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:64-68

Effect of ultrasonic treatment on nutritional accumulation and antioxidant activity of common buckwheat
ZHANG Dong-chen;LIU Hai-jie;LIU Rui;HAO Jian-xiong;Colleague of Food Science and Nutritional Engineering;China Agriculture University;Colleague of Life Science and Engineering;Hebei Technology University;

..............page:69-73+78

Study on antihypertensive peptides activity of enzymolysis liquid of pig femoral collagen and of it’s stability in vitro
SHU Yi-mei;LI Cheng;LI Ling-xi;PAN Shu-xuan;WANG Shi-yi;GUO Wei;FU Gang;XIAO Lan;College of Food;Sichuan Agriculture University;

..............page:74-78

Effect of gallic acid and rutin on the swelling behavior and state of water in gelatin from fish skin
YAN Ming-yan;QIN Song;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;

..............page:79-82

Effect of frozen storage time on color and texture properties of cantonese sweet-paste-filling buns
LIU Yan-fang;LI Bian-sheng;RUAN Zheng;HUANG Jia-rong;LUO Yong-bao;College of Light Industry and Food Sciences;South China University of Technology;Million Harvest Dongguan Company Limited;

..............page:83-87

Correlation between degree of hydrolysis and antioxidative activity or functional properties of Yellow Stripe Trevally meat protein hydrolysates
LU Bin;WANG Zhong-he;FU Li;WANG Jun;ZOU Min;College of Food Science and Pharmaceutical Sciences;Xinjiang Agricultural University;Department of Biology;Hanshan Normal University;

..............page:88-92+96

Study on deproteinization of welan gum with neutral protease
DENG Kuan;LI Na;SHAO Chuang;DUAN Neng;ZHANG Wang-zhong;ZHAO Meng;School of Food and Pharmaceutical Engineering;Hubei University of Technology;

..............page:93-96

Effect of different sterilization ways on quality of low-sugar banana jam
WEI Ping;YOU Xiang-rong;ZHANG Ya-yuan;SUN Jian;LI Zhi-chun;LI Ming-juan;YANG Mei;SHENG Jin-feng;LI Li;LIU Guo-ming;HE Xue-mei;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;

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

Effect of adding Yangjiang Lobster Sauce on the quality of Cantonese Sausage
FAN Meng-meng;WU Lan-fang;LI Chun-ying;WEN Xiao-long;JIANG Ai-min;College of Food Science;South China Agriculture University;The Center of Livestock and Poultry Products Processing and Development of Engineering Technology Research in Guangdong Province;

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

Study on non-enzymatic browning mechanism of Chinese jujube concentrate using model systems
HAN Xi-feng;LI Shu-qi;Tianjin Tianshi College;

..............page:105-108+117

Correlation research between dielectric constant and the quality variation for vegetable oil
LU Qing-qing;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;

..............page:109-112+117

Composition analysis of polysaccharides from viscus of Patinopecten yessoensis by PMP-HPLC-MS
HUANG Lu;WANG Hong-xu;YIN Ting;CAO Jiu-ling;WEN Cheng-rong;SONG Shuang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;

..............page:113-117

Antioxidant activity of different solvent extracts from 25 kinds of cultivated Cucurbita Linn.fruits in vitro
WANG Shi-miao;KANG Wen-yi;SUN Li;ZHOU Jun-guo;LI Xin-zheng;School of Horticulture and Landscape Architecture;Henan Institute of Science and Technology;School of Pharmacy;Henan University College;

..............page:118-121+131

Analysis of expression of calpastatin gene and its correlation with meat traits in Sunit Sheep
GUO Yue-ying;CHENG Hai-xing;WANG Le;LIU Shu-jun;ZHANG Jing;REN Ting;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;Special Advancing Office of Graziery;Urat Middle County;

..............page:122-126+131

Study on the sterilization effect of pulsed magnetic fields on Listeria Grayi
WU Ping;ZENG Yi;WANG Wei-wei;YU Xiao-chen;REN Shan-shan;MA Hai-le;School of Food and Biological Engineering;Jiangsu University;

..............page:127-131

Study on rheological properties of the clarified black garlic beverage
LI Xin;LIU Rui;ZHANG Min;WANG Yue-meng;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;

..............page:132-134+143

Application of Tilapia fishbone powder in the food production
HU Xue-xiao;SONG Hui;LI Ma;WU Jian-zhong;LI Qing-yang;Department of Food Science and Engineering;Jinan University;

..............page:135-137+143

Decolorization and deproteinization of pullulan from fermentation broth
HE Xiao-han;WANG Hai-zeng;HAO Hua-wei;GAO Xue-li;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;College of Chemistry and Chemical Engineering;Ocean University of China;

..............page:138-143

Effect of cryoprotectant on low temperature lactic acid bacteria complax starter
ZHANG Yan;ZHANG Wei-bing;SONG Xue-mei;YANG Min;TIAN Ju-mei;LIANG Qi;College of Food Science and Engineering;Functional Dairy Product Engineering Lab of Gansu;Gansu Agricultural University;

..............page:144-147+153

Coevolutionary study on the functionary amino acid residues of Geobacillus stearothermophilus thermostable β-Galactosidase Bga B
DONG Yi-ning;CHEN Hai-qin;ZHANG Hao;CHEN Wei;School of Biotechnology and Food Engineering;Chuzhou University;Shool of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:148-153

Study on the flavor of different lactic acid bacteria inoculated fermentation pickle
LIU Chun-yan;DAI Ming-fu;XIA Jiao;ZHOU Ting;SHEN Li-wen;PU Biao;College of Food;Sichuan Agricultural University;School of Politics and Public Administration;Zhejiang University of Technology;

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

Preparation of antioxidant peptide by fermentation of potato protein
GAO Dan-dan;SUN Qing-qing;GUO Peng-hui;CHEN Shi-en;OUYANG Xia-hui;College of Life Science and Engineering;Northwest University for Nationalities;

..............page:159-162+166

Study on the screening high yield neutral-protease-producing strain by combing UV and nitrous acid mutagenesis
TANG Xue-lu;CUI Chun;LEI Fen-fen;SHU Hui;ZHAO Mou-ming;School of Light Industry and Food Science;South China University of Technology;Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center;

..............page:163-166

Optimization of fermentation medium and fermentation conditions of L-arginine producing strain
CHEN Jin-cong;CHEN Xue-lan;ZHANG Bin;XIONG Yong-hua;Sino-German Joint Research Institute of Nanchang University;College of Life Science;Jiangxi Normal University;

..............page:167-171

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

..............page:171

Research of the immobilization of microbial cells in sodium alginate for D-Psicose conversion
LI Qiu-xi;LIN Chun-fang;MU Wan-meng;JIANG Bo;ZHANG Tao;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:172-176

Optimization on fermentation medium for bacteriocin produced by lactobacillus casei
WEI Jin-mei;ZHOU Yu-chun;ZHANG Li;WANG Li;BAO Gao-liang;LUO Yu-zhu;LI Bao-qing;Instrumental Research and Analysis Center;Gansu Agricultural University;Gansu Key Laboratory of Herbivorous Animal Biotechnology;College of Food Science and Engineering;Gansu Agricultural University;

..............page:177-181

Characteristics of fermented fish sausage inoculated with mixed starter cultures
WANG Fan;CHI Ming-xu;HAN De-quan;LI Chun-yang;Institute of Food Science and Technology;Jiangsu Academy of Agricultural Sciences;College of Life Science;Heilongjiang University;

..............page:182-186

shi yao zong ju fa bu shi pin zhao hui guan li ban fa 9 yue 1 ri qi shi xing

..............page:186

Drug resistance gene detection and the resistance correlation analysis in Salmonella isolated from broiler slaughterhouse production chain
LAI Hai-mei;ZOU Li-kou;LIU Shu-liang;HAN Xin-feng;ZHOU Kang;LUO Pei-wen;XIA Xiao-long;LI Jian-long;College of Food Science;Sichuan Agricultural University;Lab of Microbiology;Dujiangyan Campus of Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;

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

Study on the process of bed reactor with immobilized inulin fructotransferase for catalytic synthesis of DFA Ⅲ
HANG Hua;BAO Shi-bao;WANG Bo;ZHOU Shou-biao;JIANG Bo;College of Environmental Science and Engineering;Anhui Normal University;State Key Laboratory of Food Science and Technology;Jiangnan University;

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

Sequence analysis of cat1 and its relative expression in Volvariella volvacea under low temperature stress
ZHAO Yan;LIN Feng;JIANG Wei;YAN Su-ya;CHEN Ming-jie;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;Shanghai Key Laboratory of Agricultural Genetics and Breeding;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P.R.China;National Engineering Research Center of Edible Fungi;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;Shanghai Key Laboratory of Agricultural Genetics and Breeding;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P.R.China;National Engineering Research Center of Edible Fungi;College of Food Science & Technology;Shanghai Ocean University;

..............page:196-199+275

Efficient expression of the xylanase gene xyn ZF-2 from Aspergillus niger XZ-3S in Pichia pastoris
WANG Dan-dan;ZHOU Chen-yan;LI Tong-biao;ZHANG Zhen-qun;WANG Ya-jie;LIANG Zhen-zhen;ZHANG Qing;LU Dan-rong;School of Life Science and Technology;Xinxiang Medical University;San Quan Medlcal College;Xinxiang Medical University;

..............page:200-203+280

Study on response surface methodology for alkali extraction of polysaccharide from thesium
LI Kui;LI Xue-ling;College of Tea and Food Science and Technology;Anhui Agriculture University;

..............page:204-207+213

Optimization of extracting technique assisted by ultrahigh pressure extraction of total triterpene acid from hawthorn
SUN Xie-jun;LI Xiu-xia;LV Yan-fang;LIU Xue-fei;TIAN Xin;College of Chemistry;Chemical Engineering and Food Safety;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;

..............page:208-213

Study on thermostatically salting salt-baked chicken wings technology with ultrasonic
LI Ying-ying;ZENG Ying;SONG Xian-liang;CHENG Ya-bin;WU Shao-lie;College of Food Science;South China Agricultural University;Gudong Hao Wei Lai Food Company;

..............page:214-218+223

Study on preparation of carotenoids microcapsules from kelp
WANG Li;JIANG Mei-juan;REN Dan-dan;WANG Tian-jiao;WANG Qiu-kuan;HE Yun-hai;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;College of Food Science and Engineering;Dalian Ocean University;

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

Optimization of de- astringency technology on Rhodomyrtus Tomentosa( Ait.) Hassk juice by using response surface analysis
LIU Guo-ling;FENG Xiao-bing;GUO Hong-hui;GUO Li-shan;College of Food Science and Engineering;Shaoguan University;

..............page:224-227+176

Optimization of deodorization process on mandarin fish meat with perilla juice
LEI Yue-lei;ZHENG Xiao-ning;LU Su-fang;QIU Chao-kun;HAN Tao;Wuhan Fisheries Research Institute;Chutian College Huazhong Agricultural University;

..............page:228-231

2015 gao pin zhi lv bao zhuang la dong jin shu bao zhuang xu qiu

..............page:231

Technology for production of antioxidant peptides from apricot kernel meal by enzymolysis
ZHAO Huan-xia;ZHANG Hai-sheng;YANG Shu-fang;College of Food Engineering and Nutritional Science;Shannxi Normal University;

..............page:232-236+240

Purification of Yohimbine Hgydrochloride by macroprous resin
LEI Zhi-dong;SUN Hua-geng;ZHAO Yan-min;GUO Xiao-ling;LIU Dai-lin;Logistics College of Chinese People’s Armed Police Forces;Guangdong Pharmaceutical University;Tianjin Jianfeng Natural Product R&D Co.;Ltd.;

..............page:237-240

Optimization of culture conditions for γ-aminobutyric acid accumulation in potato using hypoxia aerating
BAI Qing-yun;CHEN Qian-qian;YAN Huang-qian;WU You;ZHAO Li;BI Yan-hong;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;

..............page:241-245+251

Application of response surface combined with fuzzy comprehensive assessment in the development of the tea soda crackers
LI Xin-wang;LI Zhen-xing;LI Yuan-heng;ZHANG Jing;LU Ning;College of Tea and Food Science and Technology;Anhui Agricultural University;

..............page:246-251

Study on the health drink of Chlorella
PANG Ting-cai;HU Shang-ying;XIONG Zheng;DENG Dong-ling;LI Li-yan;Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conserration;Guangxi Colleges and Universities Key Laboratory of Exploitation and Protection of Beibu Gulf Marine Biological Resources;Qinzhou University;

..............page:252-256+285

Study on the fermentation technology of honey wine
SUN Hong-hao;ZHU Zheng-jun;ZHANG Yu;DENG Yuan-hai;ZHANG Jia-qing;XU Guo-jun;CHEN Mao-bin;Key Laboratory of Fermentation Engineering;Hubei Collaborative Innovation Center for Industrial Fermentation;College of Bioengineering;Hubei University of Technology;Shennongjia Luyuan Natural Food Co.;Ltd.;

..............page:257-260+371

Comprehensive applied research of low temperature drying technology and antioxidant of dried Large Yellow Croaker
ZOU Ying;SU Feng-xian;ZHANG Lin-lin;ZHANG Bai-gang;Wenzhou Vocational College of Science & Technology;College of Life Science and Engineering;Lanzhou University of Technology;

..............page:261-265+271

Study on eco-design system of food packaging based on EUP directive
YANG Zu-bin;DAI Hong-min;ZENG Li-hong;College of Mechanical;Chongqing Technology and Business University;Library;Chongqing Technology and Business University;

..............page:266-271

Simultaneous determination of saponins in the mixture extracts of Panax quinquefolius,Rhodiola rosea and Eleutherococcus senticosus by HPLC
GUO Dong;ZHANG Zhen-hua;YU Miao;ZHAO Sheng-qiang;WANG Chu-qi;ZHANG Juan;ZHAO Hai-feng;College of Light Industry and Food Sciences;South China University of Technology;College of Science and Engineering;Jinan University;

..............page:272-275

Cleaving hydroxyl radicals activity of the alkaloids from Dendrobium huoshanense C.Z.Tang et S.J.Cheng detected by on-line HPLC-UV-CL system
CHEN Nai-dong;LI Jun;JIN Hui;CHEN Qiong;ZHU Qing-jie;College of Biotechnology and Pharmaceutical Engineering;West Anhui University;West Anhui Biotechnology Research Center of Natural Medicine and Traditional Chinese Medicine;West Anhui University;School of Pharmacy;Anhui Medical University;

..............page:276-280

Comparison of detemination methods of trace Iodine in infant formula powder
SHAN Yi;MA Wei;LIU Xiao-ling;WANG Xiang-xin;XIA Xing-hao;YU Li-tao;WEI Xue-dong;JIANG Yu-jun;National Dairy Engineering and Technology Research Center;Heilongjiang Dairy Industry Technical Development Center;Northeast Agricultural University;Harbin Institute of Technology;Dongning Entry-Exist Inspection and Quarantine Bureau;The Academy of Quality Inspection and Research in Heilongjiang Province;

..............page:281-285

Determination of two flavonoids in Tongxian grapefruit leaves by HPLC-DAD
HUANG You-qiu;ZHAO Xue-li;CHEN Xi;YOU Yuan-yuan;Pharmaceutical College;Chengdu Medical College;Key Laboratory of Structure-specific Small Molecule Drug Research of Sichuan Province;

..............page:286-289

Determination of exogenous natural pigment in wine
ZHAO Guang-xi;LIU Hao;LI Zhi-fen;DU Wei;YANG Bo;ZHANG Ke-yi;National Center of Supervision & Inspection on Grape and Wine Quality;Qinhuangdao Center For Food and Drug Control;

..............page:290-294+303

HS-SPME-GC/MS analysis of volatile components in two Salami sausages
LI Wen-cai;LIU Ying-li;ZHANG Hui-juan;WANG Jing;Beijing Laboratory for Food Quality and Safety;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;

..............page:295-303

Immunomagnetic separation combined with polymerase chain reaction for the detection of Staphylococcus aureus in milk
DENG Yi;XU Di-xin;ZHAO Lin-na;YANG Yin;Beijing Scientific Instruments and Materials Corporation;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;

..............page:304-307+313

Optimization of the ultrasound assisted extraction of volatile oil from Litsea Cubeba and analysis by GC-MS
LI Wen-shuang;JIANG Xiao-bo;WANG Tao;JIANG Yuan-yuan;ZHANG Li;LI Mei;WEI Xiao;College of Life Science;Sichuan Agricultural University;College of Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;

..............page:308-313

Effect of different boiling methods on flavor components of chicken skeleton soup
ZHAO Qin;ZHANG Li-yan;ZENG Qing-qing;College of Light Industry and Food Sciences;South China University of Technology;

..............page:314-319

Effect of the postharvest β-aminobutyric acid treatment on the inhibiton of fruit alternaria rot of pear fruit
DONG Bo-yu;GE Yong-hong;BI Yang;LI Hai-jie;GONG Di;College of Food Science and Engineering;Gansu Agricultural University;

..............page:320-322+327

Effect of lipid oxidation on the stability of myoglobin during storage of fattened Chinese Holstein male calves meat
WU Cheng-fan;HAN Ling;CHEN Cheng;YU Chun-qi;YU Qun-li;LI Hong-bo;Food Science and Engineering Department of Gansu Agricultural University;Hebei Fortune Ng Fung Food Co.;Ltd.;Gansu Longyuan Zhongtian Biological Engineering Co.;Ltd.;

..............page:323-327

Effect of different precooling methods on precooling and quality of peeled lettuce during storage and transportation
SHANG Hai-tao;CHEN Yi-hui;LING Jian-gang;ZHU Lin;KANG Meng-li;YU Jing-fen;LIN Xu-dong;Institute of Agricultural Products Processing;Ningbo Academy of Agricultural Sciences;Haitong Food Group Yuyao Co.;Ltd.;

..............page:328-331+335

Study on the effect of heat treatment on the browning prevention of fresh-cut banana
YUAN Ming-fen;LIU Cheng-hui;HU Wen-zhong;CHEN Chen;ZOU Yu;College of Life Science;Dalian Nationalities University;

..............page:332-335

Effect of phytic acid on Gynura bicolor D.C quality during cold storage
JIANG Li;FENG Li;HOU Tian-ying;YU Zhi-fang;College of Food Science and Technology;Nanjing Agricultural University;Bering Vegetable Research Center;Bering Academy of Agriculture and Forestry Sciences;

..............page:336-341

Effect of seaweed polysaccharide composite coating on preservation of pepper
CHENG Li-lin;NIE Xiao-bao;WANG Qing-guo;ZHANG Yu-han;SUN Xiao-di;ZHANG Chang-feng;Shandong Key Laboratory of Storage and Transportation Preservation Technology of Agricultural Products;College of Food Science and Engineering;Shandong Agricultural University;Shandong Institute of Commerce and Technology;

..............page:342-345

ke jiang jie su liao pu ji bu shun jiao hao bu jiao zuo

..............page:345

Effect of harvest time and weather condition on preservative quality of common bean during storage
XIE Guo-fang;TAN Shu-ming;Food and Pharmaceutical Engineering Institute;Guiyang University;College of life Science;Guizhou University;

..............page:346-350

guo shu yin liao shi chang di wei shang sheng

..............page:350

Effect of the olive juice on the anxiety and depression behavior in mice
CHEN Ran-jing;CAO Lei;LIN Bin;YAN Shuo;GUO Xiao-qiang;GOU Xiao-jun;College of Bioengineering;Xihua University;Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Commission;Chengdu University;School of Medicine and Nursing;Chengdu University;School of Biotechnology Industry;Chengdu University;

..............page:351-353+358

Effect of colostrum growth factors extracts on proliferation and migration of CaCO-2 cells
LIU Bin;LI Yuan-yuan;WANG Xiao-ming;CAO Feng-bo;HUO Gui-cheng;YANG Li-jie;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agriculture University;

..............page:354-358

Effect of Zophobas morio protein on muscle,blood indexes and exercise tolerance in sports training mice
SHI Liang;YANG Wei;YANG Chun-ping;YANG Hua;WANG Nan-xi;YI Rui;Forestry College of Sichuan Agricultural University;Provincial Key Laboratory of Forest Protection;

..............page:359-362+381

Effect of dietary concentrations of choline and IUGR on hepatic anti-oxidation of pigs
LI Bo;LI Wei;ZHANG Hao;ZHANG Li-li;WANG Tian;College of Animal Science and Technology;Nanjing Agricultural University;

..............page:363-366+376

Research progress in pollutants adsorption from soil and water by peanut shells
LI Ling;QUAN Qin-guo;AO Yan;TAN Li;DUAN Li-ping;XU Si-min;YAN Xu-yu;Department of Biochemistry;Hunan University of Science and Engineering;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South;Hunan University of Science and Technology;

..............page:367-371

Research progress in health benefits of Ashitaba
YI Zhe;YING Jian;WANG Chun-ling;Food Nutrition and Health Research Institute Co.;Ltd.;

..............page:372-376

Research progress in heterologous expression of lipase genes in Pichia pastoris
LI Yang;CAI Hai-ying;ZHAO Min-jie;LI Yang;FENG Feng-qin;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;

..............page:377-381

A review on the preparation and application of cellulose/chitosan composite materials
KUANG Bing;HUANG Teng;QIN Xiao-li;ZHONG Jin-feng;College of Food Science;Southwest University;

..............page:382-386+391

Progress in the functional proteins and bioactive peptides of hen egg white
YU Zhi-peng;ZHAO Wen-zhu;LIU Jing-bo;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Lab of Nutrition and Functional Food;Jilin University;

..............page:387-391

Research progress in mechanisms of jasmonates-induced resistance in fruits and vegetable
LIU Fang-hong;ZENG Kai-fang;DENG Li-li;College of Food Science;Southwest University;

..............page:392-395+400

Advances on extraction technologies of plant genomic DNA in food
ZHANG Juan;WU Wei-liang;TAN Jia-li;LIANG Yu-bin;LI Xiao-ming;Guangdong Test Center of Product Quality Supervision;China National Food Quality Supervision and Testing Center;

..............page:396-400

2015 nian shi pin zhan lan hui yu gao

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