Science and Technology of Food Industry 2015 Issue 8 Authoritative release

Analysis on aroma compositions of goat milk powder by simultaneous distillation extraction and solid phase micro extraction
AI Dui;ZHANG Fu-xin;YU Ling-ling;LI Yan-hua;SU Wei-li;College of Food Engineering and Nutritional Science of Shaanxi Normal University;Husbandry Technology Promotion Center of Fu Ping County;

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

Double-antibody sandwich enzyme linked immunosorbent assay for the detection of buckwheat allergen protein
ZHANG Xin-yu;CUI Xiao-dong;YANG Huan;GE Chuan;WANG Zhuan-hua;School of Life Science;Shanxi University;Shanxi Science and Technology Information Research Institute;

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

Determination of volatile flavor compounds in Anas platyrhynchos pressed salted duck
ZHOU Bei-bei;ZHANG Dong-hong;YANG Song;YOU Feng-hui;YAN Xiao-ming;CHEN Lei;CHEN Min;SONG Ya-qiong;CUI Yan-fang;Institute of Agro-products Processing;Anhui Academy of Agricultural Sciences;Agricultural University of Anhui;

..............page:57-62+67

GC-MS analysis of volatile components of Auricularia auricular in Tibet
SUN Yue;ZHANG Yan-long;DING Zhi-hui;ZHAO Dan-dan;LEI Hong;LIU Zhen-dong;HUANG Yue;Province Key Laboratory of Microbiology;College of Life Science;Heilongjiang University;State Key Laboratory of Phytochemistry and Plant Resources in West China;Kunming Institute of Botany;Chinese Academy of Sciences;Agricultural and Animal Husbandry College of Tibet University;

..............page:63-67

Determination of lactose and sucrose in infant formula milk powder by PULCON ~1H-NMR method
JIANG Jie;LI Wei;LU Yong;HE Tao;ZHAO Ya-song;SONG Li-ping;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;

..............page:68-71+77

Study on the rapid detection method of determining raw juice content in refrigerated orange juice from concentrated
NIU Can-jie;ZHANG Hui;WANG Shuang;HUANG Cheng;PEI Hua;FANG Yu-ye;CHEN Xiao-zhen;College of Chemical Engineering;Zhejiang University of Technology;Zhejiang Institute of Quality Inspection Science;Zhejiang Tianchen New Materials Science and Technology Limited Company;

..............page:72-77

Study on the detection methods of the content of dry matter in high fructose syrup
WANG Di;MAO Lian;WANG Hong;TIAN Li-na;ZHANG Lan-tian;Hebei Food Inspection and Research Institute;Hebei Food Safety Key Laboratory;

..............page:78-81

The determination of polycyclic aromatic hydrocarbons in edible fats and oils with two methods
CAO Meng-si;ZHANG Li-shi;WANG Jun;RUAN Li-ping;WANG Ge-ping;ZHENG Chao;YAN Wei-xing;West China Public Health School of Sichuan University;China National Center for Food Safety Risk Assessment;Jiangsu Provincial Center for Disease Prevention and Control;Fengyi Biological Technology Research Center Co.;Ltd.;

..............page:82-87

Determination of six clove phenol drug residues in aquatic products by gas chromatography with dispersive solid-phase extraction
CHEN Huan;HUANG He;GAO Ping;YANG Jia-li;HUANG Guo-fang;LIU Wen-xia;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;National Marine Products Quality Supervision & Inspection Center;

..............page:88-92+102

Analysis of chemical composition of paprika seed oil by GC-MS
SONG Jia-xin;SUO Hua-yi;ZHENG Jiong;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;

..............page:93-96+107

Comparative study of chemical composition,antioxidant activity and antibiosis of fresh and dry leaves essential oil of Curcuma phaeocaulis
WANG Qian;GOU Xue-mei;GAO Gang;ZHOU Yong-hong;YANG Rui-wu;College of Life Science;Sichuan Agricultural University;Triticeae Research Institute;Sichuan Agricultural University;

..............page:97-102

Effect of two kinds of concentration process on volatile compounds in herbal chicken soup
ZHANG Ying;YANG Yong;GUO Yan-jing;LI Jing;SUN Xia;LI Cheng;HE Li;HU Bin;College of Food Science;Sichuan Agricultural University;

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

Comparison of fatty acid composition in nine kinds of vegetable oils
JIANG Bo;HU Wen-zhong;LIU Chang-jian;CHEN Hui-ying;QI Xiao-hui;WANG Yan-ying;JI Yi-fang;College of Life Science;Dalian Nationalities University;

..............page:108-113+118

Optimization enzymatic interesterification process to produce plastic fat and study of oxidative stability
ZHANG Chao-ran;LI Yang;SUN Xiao-yang;WANG Sheng-nan;QI Bao-kun;LI Dan;MA Wen-jun;JIANG Lian-zhou;SUI Xiao-nan;Department of Food Science;Northeast Agricultural University;Novozymes Innovation & Business Center;

..............page:114-118

Improvement the flavor of grass carp visceral seasoning by V_C,garlic powder and citric acid
CONG Yan-jun;ZHOU Sheng-yun;YI Hong;QING Yu-ting;Beijing Technology and Business University;School of Food Science;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;

..............page:119-124

Contents of total plyphenols and total flavones and antioxidant activity of blackberry seed
ZHANG Wei;YIN Zhen-hua;ZHANG Yong;KANG Wen-yi;Huanghe Science and Technology College;

..............page:125-128+133

Physical changes and mechanism of whole litchi in the process of intermittent microwave drying
ZHAO Yi-kun;LI Chang-you;CHEN Yan;CHEN Zhen;College of Engineering;South China Agricultural University;

..............page:129-133

Effect of chitosan oligosaccharide on properties of chitosan-gelatin-chitosan oligosaccharide ternary composite films
WANG Ya-zhen;XIE Jing;LI Li;XUE Bin;SHAO Ze-huai;SUN Tao;College of Food Science & Technology;Shanghai Ocean University;

..............page:134-137

Study on the effect of pulsed electric field pretreatment on collapse temperature of apple tissue
WU Ya-li;College of Mechanics;Taiyuan University of Technology;

..............page:138-140+147

Effect of tea cooking time on antioxidant activities of Zijuan puer tea
TANG Xiao;NI Cui-yang;WANG Li-ying;WANG Shan;WANG Yun;HUA Jia-tian;College of Chemical Engineering;Ningbo Polytechnic College;

..............page:141-147

Effect of harvest period on quality of Yu-nuo series fresh-eating waxy maize
GAO Lun-jiang;ZHAO Guo-hua;ZHAO Xiao-wan;YIN Xu-min;DIAO Yuan;ZENG Shun-de;Agro-product Storage and Processing Institute;Chongqing Academy of Agricultural Science;College of Food Science;Southwest University;

..............page:148-151

Analysis and evaluation of taste components in dried Lentinula edodes collected from different areas
CHEN Wan-chao;YANG Yan;FENG Jie;YU Hai-long;SONG Chun-yan;LIU Yan-fang;National Engineering Research Center of Edible Fungi;Key Laboratory of Applied Edible Fungi Resources;Institute of Edible Fungi;Shanghai Academy of Agricultural Science;College of Food Science and Technology;Shanghai Ocean University;

..............page:152-157+166

Study on analysis and antioxidant activity in vitro of the monosaccharide composition of Pleurotus eryngii
LUO Yi-yang;REN Dao-yuan;CHEN Li-fang;YANG Xing-bin;Key Laboratory for Medicinal Resource and Natural Pharmaceutical Chemistry;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:158-161+166

SDS-PAGE electrophoresis analysis of corn gluten under storage microenvironment
WANG Ruo-lan;TIAN Xiao-hua;ZHAO Yan;College of Food Science and Technology;Henan University of Technology;

..............page:162-166

Study on fining agents on removing the haze protein in Chinese rice wine
FAN Shi-ying;SUN Jun-yong;XIE Guang-fa;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;National Engineering Research Center for Chinese Rice Wine;China Shaoxing Rice Wine Group Co.;Ltd;Industrial Technology Research Institute of Jiangnan University in Suqian;

..............page:167-170+177

In vitro antioxidant and antiproliferative activities of the different extracts from shell of Camellia oleifera Abel
GAN Yong-jian;LI Xu;YANG Li-lin;DING Chun-bang;ZENG Xian-yin;ZHANG Huai-yu;CHEN Zhi-yu;DU Xiao-gang;College of Life Science;Sichuan Agricultural University;

..............page:171-174+182

Antimicrobial effect of endophytes from Myricaria laxiflora on the fungus causing citrus rot in Three Gorges area
KONG Yu-shan;QIN Tian-ming;XUE Yan-hong;LIU Shi-ping;College of Life Science and Pharmacy;Three Gorges University;

..............page:175-177

Fermentation process optimizing and oxidation resistance of fermented duck sausage
WANG Ping-ping;PAN Dao-dong;SUN Yang-ying;CAO Jin-xuan;ZHAO Peng-fei;College of Ocean;Ningbo University;

..............page:178-182

Applied three methods to observe biofilms of Vibrio parahaemolyticus
LAN Ying;GUO Zhuo-ran;FU Jiao-jiao;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:183-185+190

Molecular identification of different Boletus in Yunnan based on ITS and IGS1 sequence analysis
YUE Wan-song;XIONG Yong;WANG Yan-cai;CHEN Yi-jian;School of Chemistry and Bio-technology;Yunnan Minzu University;School of Environmental Sciences and Engineering;Kunming University of Science and Technology;Key Lab of National Medicine Supported Jointly by State Ethnic Affairs Commission and Ministry of Education;

..............page:186-190

Optimization of auxiliary recipe and quality analysis of pickles cycle fermentation by direct vat set compound starters
HUANG Dao-mei;SUN Juan;LIU Shu-liang;HU Xin-jie;HAN Xin-feng;HE Li;ZHOU Kang;YAN Zheng-cai;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Sichuan Jixiangju Food Co.;Ltd.;

..............page:191-195

Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design
ZHANG Ji-xian;CHENG Wei-dong;TIAN Hong-lei;ZHAN Ping;College of Food Science;Shihezi University;

..............page:196-201

Screening of nattokinase high-yielded in different Bacillus Subtilis and optimization of fermentation conditions
ZHANG Jie;GE Wu-peng;ZHANG Jing;CHEN Ying;WU Xiao-yong;College of Food Science and Engineering;Northwest A&F University;Shaanxi Bureau of Quality and Technical Supervision;Center of Inspection of Food and Drug Administration;

..............page:202-205+209

Effect of mixed fermentation agent on the nitrite,texture profile and other physicochemical quality of fermented mutton sausage
WANG De-bao;WANG Pei-xia;ZHAO Li-hua;JIN Ye;College of food science and engineering;Inner Mongolia Agricultural University;Inner Mongolia Baotou City Medical College;

..............page:206-209

Nitrite degradation conditions and effect of nitrite reductase in salted fish
WANG Ya-nan;WU Yan-yan;REN Zhong-yang;LI Lai-hao;YANG Xian-qing;ZHOU Wan-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing of Ministry of Agriculture;College of Food Science and Technology;Shanghai Ocean University;

..............page:210-214+229

Enzymolysis technologies and kinetics of Chinese water chestnut(Eleocharis tuberosa) with response surface method
GAO Yi-xia;LU Xing-wang;WU Ya-nan;College of Life Science and Chemistry;Tianshui Normal University;

..............page:215-217+234

Selection of high-yield ferulic acid esterase strain and optimization of enzyme production conditions
CHEN Jin;HU Mao-feng;WU Zhang-hua;LIU Su-chun;College of Food Science and technology Hunan Agricultural University;College of Bioscience and Biotechnology Hunan Agricultural University;Changsha Seasoning Food Engineering Technology Research Center;Hunan Key Laboratories of Food Science and Biotechnology;

..............page:218-221+239

Technological optimization of saccharification and acetification in the brewing process of liquid buckwheat vinegar
ZHANG Su-yun;LI Qian;QIN Li-kang;DANG Juan;WEI Liu-yan;XIA Fu-wei;School of Liquor and Food Engineering;Guizhou University;Manquan Agricultural Development Company;Ltd.;

..............page:222-225+244

Study on extraction and antibacterial activity of the red pigment from Crataegus jingxiensis Li peel
LI Rong;QIN Tao;LIANG Rong-shan;YIN Jian-hua;HUANG Zu-liang;Youjiang Medical University for Nationalities;

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

Preparation of microcrystalline cellulose from potato pulp
HE Chen-yu;GU Zheng-biao;CHENG Li;LI Zhao-feng;HONG Yan;School of Food Science and Technology;Jiangnan University;The State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;

..............page:230-234

Effect of ultrasonic-assisted extraction on the extraction rate,antioxidant activity and chemical composition of blueberry anthocyanins
LUO Shui-zhong;PAN Li-hua;School of Biotechnology and Food Engineering;Hefei University of Technology;Key Laboratory for Agriculture Products Processing of Anhui Province;

..............page:235-239

Optimization of ultrasound-assisted extraction of antioxidants from Lobaria Pulmonaria by central composite design-response surface methodology
LIU Man-hong;LIU Xiao-fang;DAI Jian-hui;GAO Yun-tao;WANG Hai-long;The Engineering Laboratory of Polylactic Acid-Based Functional Materials of Yunnan;School of Chemistry and Biotechnology;Yunnan Minzu University;Key Laboratory of Chemistry in Ethnic Medicinal Resources;State Ethnic Affairs Commission & Ministry of Education;Yunnan University of Nationalities;

..............page:240-244

Study on purification technology for flavonoids from star aniseed residue with polyamide resin
SI Jian-zhi;WANG Shuo;ZHOU Xiao-lei;WEI Fan;FENG Jia-xun;MIAO Jian-hua;College of Life Science & Technology;Guangxi University;Southwest Endangered Medicinal Resources Development;

..............page:245-249+256

Research of preparation and production optimization of mannoligosaccharides
DANG Ya;LIU Shui-ying;ZHANG Zhi-jian;WEI Yong-hua;College of Biological Science and Engineering;Shaanxi University of Technology;Qin Balan Blueberry Institute of Shaanxi University of Technology;Shaanxi Key Laboratory of Bio-Resource;Black Organic Food Engineering Technology Research Center in Shaanxi Province;

..............page:250-256

Research and development of millet holothurians porridge in plastic bowl
WANG Cheng-xiang;LIU Yan-qiao;YUAN Peng;WANG Xue;LIU Shi-wei;LIU Jie;FAN Guang-sen;DUAN Sheng-lin;Tongfu Porridge Food Co.;Ltd.;China National Research Institute of Food and Fermentation Industries;

..............page:257-261+267

SDS/isooctane/octanol reverse micellar extraction process of sunflower seed meal protein
ZHAO Ping;ZUO Ling;GUO Qiu-shi;WANG Ya;College of Life Science and Engineering;Lanzhou University of Technology;

..............page:262-267

Optimization of Triton X-100-（NH₄）₂SO₄ aqueous two-phase extraction of total flavonoids from Sanguisorba officinalis L. root
LI Xue-juan;ZHANG Ting-feng;Gansu Provincial Hospital of TCM;The College of Agriculture and Biotechnology;Hexi University;

..............page:268-272

Optimization of the technology for applying transglutaminase to produce surimi gel from tilapia by neural network
ZUO Guang-yang;ZHOU Qiu-shu;JI Hong-wu;CHEN Hui;SHE Wen-hai;WU Guo-ming;LI Peng;LU Su-Zhen;YANG Si-ming;Guangzhou Luxe Food Ltd.;Shenzhen Allied Aquatic Produce Development Ltd;College of Food Science and Technology;Guangdong Ocean University;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;

..............page:273-276+281

Lotus leaf polyphenol extraction and application in rice wine
XU Hui-ling;CAI Wei-rong;CAO Tian-liang;WANG Wei-shuang;College of Biological and Chemical Engineering;Anhui Polytechnic University;Anhui Jinwo Agriculture Co.;Ltd.;

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

Optimizing ultrasonic-assisted extraction of rutin extraction from leaves of Aralia elata var.inermis
RU Li-ye;LI De-sheng;WENG Xi-jiao;WANG Fan;PENG Ling;School of Environment Science and Safety Engineering;Tianjin University of Technology;

..............page:282-285

Study on optimization of extraction conditions for polysaccharide from pomegranate flowers and its antioxidant activities
KE Chun-lin;LI Zuo-mei;LU Bin-yu;QIAN Shi-quan;ZHANG Bin;YUAN Jing;Department of Biotechnology and Food Engineering;Bengbu College;School of Pharmacy;Fudan University;

..............page:286-289+304

Optimization of ultrasonic-microwave synergistic extraction of total flavonoids from Abelmoschus Esculentus(L.) Moench by response surface methodology
SHENG Wei;TENG Jing-tong;XUE Jian-ping;DUAN Yong-bo;GENG Qiu-jin;College of Life Sciences;Huaibei Normal University;Anhui Key Laboratory of Plant Resources and Biology;

..............page:290-293+314

Optimization of ultrasonic extraction of polysaccharides and D-mannitol from Hirsutella lanpingensis by response surface methodology
DU Ya-xi;YU Hong;GE Feng;LIU Di-qiu;CHEN Chao-yin;Faculty of Life Science and Technology;Kunming University of Science and Technology;Yunnan Herbal Laboratory;Institute of Herb Biotic Resources;Yunnan University;

..............page:294-297+319

Influence of biodegradable film containing trehalose on fresh-keeping and colour protection of chilled meat
ZHANG Xiao-yan;YUN Xue-yan;LIANG Min;WANG Yu;JIN Ye;ZHAO Li;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;Xiamen Changsu Industrial Co.;Ltd.;

..............page:298-304

Effect of konjac glucomannan on gel properties of mixed meat by chicken and pork
NI Xue-wen;YAN Wen-li;WANG Fang-li;XIAO Man;JIANG Fa-tang;School of Food and Pharmaceutical Engineering;Hubei University of Technology;

..............page:305-308

Freshness assessment of red sea bream during 0℃ storage
WU Xiao-fei;ZHU Dan-shi;WANG Li-na;XU Yong-xia;LI Jian-rong;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:309-314

Effect of ozonated water on quality of fresh-cut kiwifruit
ZHANG Li-hua;ZONG Wei;LI Qing;YIN Yun-fei;NIE Yu-hong;College of Food and Biological Engineering;Zhengzhou University of Light Industry;

..............page:315-319

Determination of the inosinic-5’-monophosphate contents in Culter alburnus muscle tissues under different storage circumstance
ZHANG Hong;JIANG Xu-yang;MIAO Chang-qi;LIU Guang-hao;HAN Ying;College of Animal Science and Technology;Northeast Agricultural University;National & Local United Engineering Laboratory of Freshwater Fish Breeding;

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

Different walnut oil physical and chemical properties analysis and fatty acid gas chromatography analysis before and after storage
CHEN Shu-jun;TIAN Jin-rui;KANG Jun-jie;PANG Zhen-peng;ZHAO Xin;LIU Xiao-juan;HU Jie;XU Xiao-xia;YI-Xin;College of Life Science;Shanxi University;

..............page:324-327

Effect of chitosan combined with ethoxyquin treatment on antioxidant activity in Pyrus communis L. cv. Early Red Comice during storage
WANG Bao-gang;LI Wen-sheng;HOU Yu-ru;YANG Jun-jun;MIAO Fei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;

..............page:328-332+339

A comparative study of quality of different freezing methods prepared pork during the storage period
CHENG Wei-wei;XIA Lie;JIANG Ai-min;GUO Shan-guang;ZHANG Da-lei;FAN Meng-meng;SHEN Xiao-lu;College of Food Science;South China Agriculture University;Grain and Oil Scientific Research and Design Institute of Hunan Province;

..............page:333-339

Immunomodulatory effects of sialoglycoprotein in eggs of Carassius auratus on immunocompromized mice
ZHOU Xiao-chun;YU Zhe;MAO Lei;ZHAO Yan-lei;WANG Yi-ming;WANG Jing-feng;College of Food Science and Engineering;Ocean University of China;

..............page:340-342+347

Fractionation and nutritional properties evaluation of turtle protein
WANG Nan;WANG Wei;LIU Cai-qin;CHEN Yong-zhou;SHEN Su-fen;College of Biology and Environmental Engineering;Zhejiang Shuren University;Institute of Quality and Standard for Agricultural Products;Zhejiang Academy of Agricultural Sciences;Zhejiang Zhongde Agriculture Group Co.;Ltd.;

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

Study on the effects of wheat peptide on skeletal muscle protein metabolism in rats during simulated altitude training and its mechanism
BAI Hai-ping;Department of Physical Education;Shijiazhuang College;

..............page:348-350+355

Research advance on immunomagnetic separation for detection of foodborne Listeria monocytogenes
MAO Yan;HUANG Xiao-lin;XU Heng-yi;XIONG Yong-hua;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:351-355

Antioxidant activity of lactic acid bacteria and its application in aquatic products processing
WANG Yue-qi;WU Yan-yan;LI Lai-hao;WANG Xi-chang;CAI Qiu-xing;YANG Xian-qing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;

..............page:356-360+364

The developments trends,key points and policy recommendations of functional foods innovation in China
ZHANG Hui;WANG Wen-yue;DUAN Yu-qing;REN Xiao-feng;MA Hai-le;JIA Jing-dun;China Rural Technology Development Center;School of Food and Biological Engineering;Jiangsu University;

..............page:361-364

Research status on the mechanism,detection and control methods of rice starch retrogradation
HE Lu;YANG Ying;LIN Qin-lu;College of Food Science and Engineering;Center South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;

..............page:365-369+373

Effect of processing methods on the gel properties of surimi
LI Meng-li;YANG Meng-xin;LI Zhong-hai;FU Xiang-jin;YUAN Lie-jiang;Central South University of Forestry and Technology;Institute of Product Quality Supervision and Inspection of Hunan Province;

..............page:370-373

Regulation of genes involved in metabolism of trehalose in edible Agaricomycetes and their applications in bioengineering
LIU Jian-hui;SHANG Xiao-dong;LI Ya-peng;ZHAO Yan;TAN Qi;Key Laboratory of Applied Mycological Resources and Utilization;Ministry of Agriculture;National Engineering Research Center of Edible Fungi;Shanghai Key Laboratory of Agricultural Genetics and Breeding;Institute of Edible Fungi;SAAS;College of Food Science;Shanghai Ocean University;

..............page:374-379+389

Research progress on mechanism of lactic acid bacteria acid and bile salt resistance
HU Ai-hua;AO Xiao-lin;CHEN Cen;PU Biao;CHEN An-jun;JIANG Huan-xiao;College of Food Science;Sichuan Agricultural University;

..............page:380-383+389

Research progress of the impact of freezing and thawing on meat quality
JIANG Qing-qing;LIU Wen-juan;LU Jun;CHEN Shi-guo;YE Xing-qian;HU Ya-qin;Department of Food Science and Nutrition;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;Zhejiang University;

..............page:384-389

Research progress on analytical method of lutein
LIANG Min-hui;CUI Ya-juan;HE Mei;LI Dong;YAN Hong;Beijing University of Technology;Beijing Nutrition Resources Institute;

..............page:390-394

The application research of DNA fingerprinting technology in the bacterial fermentation microflora of cheese
WANG Juan;ZHANG Ming-xia;CAO Yan-ping;YANG Zhen-nai;WANG Bei;Beijing Engineering and Technology Research Centre of Food Additives;Beijing Technology & Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology & Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology Beijing Technology & Business University;

..............page:395-399

shi pin xing ye ren cai ku

..............page:400

2015 nian shi pin zhan lan hui yu gao

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