1002-0306
2015 Issue 9
Effect of different extraction methods on the feature of polysaccharide in Cordyceps Militaris
WANG Xue;CHI Yue-lan;HUA Chun;WANG Zhen-jiong;WU Yu-long;JIANG Hai-tao;ZHOU Feng;WANG Ren-lei;College of Life Sciences;Nanjing Normal University;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang College;biology Department;Jiangsu Second Normal University;
WANG Xue;CHI Yue-lan;HUA Chun;WANG Zhen-jiong;WU Yu-long;JIANG Hai-tao;ZHOU Feng;WANG Ren-lei;College of Life Sciences;Nanjing Normal University;School of Biochemical and Environmental Engineering;Nanjing Xiaozhuang College;biology Department;Jiangsu Second Normal University;
..............page:49-52+56
Effect of fermented liquid sourdough on the rheological properties of dough
GONG Shan-shan;LIU Chang-hong;ZHANG Huang;QU Ling-bo;College of Food Science and Technology;Henan University of Technology;
GONG Shan-shan;LIU Chang-hong;ZHANG Huang;QU Ling-bo;College of Food Science and Technology;Henan University of Technology;
..............page:53-56
Development of composite biological fresh- keeping agent and preliminary research of fresh corn preservation
YIN Tian-gang;HE Yu-tang;XIE Yu-mei;TIAN Huan-qin;GAO Hong-ni;LIU He;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;
YIN Tian-gang;HE Yu-tang;XIE Yu-mei;TIAN Huan-qin;GAO Hong-ni;LIU He;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;
..............page:57-60
Slaughter performance,eating quality and fatty acid composition of Bahan F2 sheep
LUO Yu-long;YANG Jing;LIU Xia-wei;JIN Zhi-min;YUAN Qian;JIN Ye;WANG Xiao-bin;MA Wen-hua;College of Food Science and Engineering;Inner Mongolia Agricultural University;Special Advancing Office of Graziery;Urat Middle Banner;Service Centre of Ugab River town;
LUO Yu-long;YANG Jing;LIU Xia-wei;JIN Zhi-min;YUAN Qian;JIN Ye;WANG Xiao-bin;MA Wen-hua;College of Food Science and Engineering;Inner Mongolia Agricultural University;Special Advancing Office of Graziery;Urat Middle Banner;Service Centre of Ugab River town;
..............page:61-64+71
Study on processing condition of ready- to- eat shrimp using ultra-high hydrostatic pressure treatment Penaeus Vannamei
CHEN Shao-hua;HU Zhi-he;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
CHEN Shao-hua;HU Zhi-he;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:65-71
Study on properties of rice starches with different amylose content
ZHAO Bing;CHEN Pei;PANG Yu-chen;LI Yuan-zhi;College of Food Science;South China Agricultural University;
ZHAO Bing;CHEN Pei;PANG Yu-chen;LI Yuan-zhi;College of Food Science;South China Agricultural University;
..............page:72-75
Effect of Xanthan Gum on the properties of anionic and cationic tapioca starch paste
ZOU Jin-feng;CHEN Hai-ming;WANG Ying;LUO Zhi-gang;College of Light Industry and Food Sciences;South China University of Technology;
ZOU Jin-feng;CHEN Hai-ming;WANG Ying;LUO Zhi-gang;College of Light Industry and Food Sciences;South China University of Technology;
..............page:75-78
Study on antioxygenic activity of D-isoascorbyl palmitate synthesized by lipase
WANG Ying-qiang;CUI Feng-jie;ZHAO Hong-xia;SUN Wen-jing;College of Agriculture and Forestry;Longdong university;School of Food and Biological Engineering;Jiangsu University;Jiangxi Provincial Engineering and Technology Center for Food Additives Bio-production;
WANG Ying-qiang;CUI Feng-jie;ZHAO Hong-xia;SUN Wen-jing;College of Agriculture and Forestry;Longdong university;School of Food and Biological Engineering;Jiangsu University;Jiangxi Provincial Engineering and Technology Center for Food Additives Bio-production;
..............page:79-82+86
Research of activity and thermal stability of GOD in jujube and buckwheat honeys
WANG Meng;DU Bing;CAO Wei;Department of Food Science and Technology;College of Chemical Engineering;Northwest University;Bee Product Research Center of Shaanxi Province;
WANG Meng;DU Bing;CAO Wei;Department of Food Science and Technology;College of Chemical Engineering;Northwest University;Bee Product Research Center of Shaanxi Province;
..............page:83-86
Photooxidation of arsenate（III） with Bi VO4 in rice suspensions
CHEN Miao-miao;TAN Ting-ting;JIAO Ze-peng;WANG Ying;ZHU Yi;Department of Food Science and Engineering;College of Science and Engineering;Jinan University;Analytical and Testing Center;Jinan University;Department of Chemistry;Jinan University;
CHEN Miao-miao;TAN Ting-ting;JIAO Ze-peng;WANG Ying;ZHU Yi;Department of Food Science and Engineering;College of Science and Engineering;Jinan University;Analytical and Testing Center;Jinan University;Department of Chemistry;Jinan University;
..............page:87-90+95
Research of the separation of defoamer in antimicrobial lipopeptides
ZHANG Sheng-sheng;YAN Jing-fang;LU Zhao-xin;WANG Yu-feng;College of Food Science and Technology;Nanjing Agriculture University;
ZHANG Sheng-sheng;YAN Jing-fang;LU Zhao-xin;WANG Yu-feng;College of Food Science and Technology;Nanjing Agriculture University;
..............page:91-95
Enzymatic acylation,isolation and identification of flavonoid glycosides from bamboo leaves
SUN Yuan-kui;MA Xiang;LIU Liu;LU Yu-yun;YAN Ri-an;Department of Food Science and Engineering;Jinan University;
SUN Yuan-kui;MA Xiang;LIU Liu;LU Yu-yun;YAN Ri-an;Department of Food Science and Engineering;Jinan University;
..............page:96-100+106
Study on characteristics of Sargassum Pallidum polysaccharides prepared by different methods
FU Xiong;LI Xiang-shi;YOU Li-jun;LIU Dong;College of Light Industry and Food Sciences;South China University of Technology;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;Shenzhen Polytechnic;
FU Xiong;LI Xiang-shi;YOU Li-jun;LIU Dong;College of Light Industry and Food Sciences;South China University of Technology;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;Shenzhen Polytechnic;
..............page:101-106
Analysis of chemical structure and mass weight of a product produced by a suspected ε-poly-l-lysine- producing Streptomyces strain
LIU Sheng-rong;WU Qing-ping;ZHANG Ju-mei;MO Shu-ping;YANG Xiao-juan;Guangdong Institute of Microbiology;Ministry-Guangdong Province Jointly State Key Laboratory of Applied Microbiology;Southern China;
LIU Sheng-rong;WU Qing-ping;ZHANG Ju-mei;MO Shu-ping;YANG Xiao-juan;Guangdong Institute of Microbiology;Ministry-Guangdong Province Jointly State Key Laboratory of Applied Microbiology;Southern China;
..............page:107-110+115
Effect of guar gum on the digestibility,pasting properties and water mobility of tapioca starch
ZHOU Shan-shan;LIU Guo-dong;GU Zheng-biao;HONG Yan;The State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;
ZHOU Shan-shan;LIU Guo-dong;GU Zheng-biao;HONG Yan;The State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;
..............page:111-115
Study on the antibacterial activity and its mechanism of acetone extract from Rubia Cordifolia
ZHENG Cui-ping;QUAN Mei-ping;KANG Li-na;MA Ting-ting;ZHAO Pei;TIAN Cheng-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Key Lab of Wet Land Ecology and Environment of Duoheliu of Shaanxi Province;
ZHENG Cui-ping;QUAN Mei-ping;KANG Li-na;MA Ting-ting;ZHAO Pei;TIAN Cheng-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Key Lab of Wet Land Ecology and Environment of Duoheliu of Shaanxi Province;
..............page:116-119
Effect of ultrasound on antioxidant activity of raspberry dry red wine
SHEN Yuan;FENG Yin;WANG Xi;SONG Yun;CHENG Yu-jiang;HE Xin;MO Yan;ZHANG Jia-ning;School of Food Engineering and Nutrition Sciences;Shaanxi Normal University;Chang Chun University of Science and Technology;Office of Planning and Construction;Jilin Agricultural University;
SHEN Yuan;FENG Yin;WANG Xi;SONG Yun;CHENG Yu-jiang;HE Xin;MO Yan;ZHANG Jia-ning;School of Food Engineering and Nutrition Sciences;Shaanxi Normal University;Chang Chun University of Science and Technology;Office of Planning and Construction;Jilin Agricultural University;
..............page:120-123+128
Optimization for soaking process of sweet corn and nutritional quality evaluation
YAO Ying-zheng;DONG Ling;FU Cheng-ping;LI Jian;ZHU Yu;Institute of Agro-products Processing Science and Technology;Sichuan Academy of Agricultural Sciences;
YAO Ying-zheng;DONG Ling;FU Cheng-ping;LI Jian;ZHU Yu;Institute of Agro-products Processing Science and Technology;Sichuan Academy of Agricultural Sciences;
..............page:124-128
Heat stability of yak caseins with acylation and TG cross-link modification
YANG Ji-tao;YANG Min;ZHANG Yuan;YANG Xi;College of Science;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;
YANG Ji-tao;YANG Min;ZHANG Yuan;YANG Xi;College of Science;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;
..............page:129-131+135
Effect of drying method on antioxidant activity of phenolic compounds from Lentinus edodes( Berk.) sing.
WANG Li-wei;JIN Jia-hui;YU Jin;CUI Guo-qiang;GUO Xiao-yan;College of Science Liaoning Technology University;
WANG Li-wei;JIN Jia-hui;YU Jin;CUI Guo-qiang;GUO Xiao-yan;College of Science Liaoning Technology University;
..............page:132-135
Extraction and characterization of four proteins from wheat bran by Osborne
SUN Yuan;CAI Di;XIANG Qin;YAN Wang-wang;ZHONG Zhen-sheng;Chemistry and Chemical Engineering;South China University of Technology;
SUN Yuan;CAI Di;XIANG Qin;YAN Wang-wang;ZHONG Zhen-sheng;Chemistry and Chemical Engineering;South China University of Technology;
..............page:136-139+203
Optimization of cryoprotectants production process for direct vat set Lactobacillus plantarum with high- yield of γ- amino butyric acid
ZHAO Jing;LIANG Jin-zhong;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
ZHAO Jing;LIANG Jin-zhong;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
..............page:140-143
Quantification for 5 selected biogenic amines in fermentation and distillation of Chinese liquor by HPLC
FAN Wen-lai;XU Yan;WEN Yong-zhu;Lab of Brewing Microbiology and Applied Enzymology;Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
FAN Wen-lai;XU Yan;WEN Yong-zhu;Lab of Brewing Microbiology and Applied Enzymology;Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
..............page:144-146+157
Production of phenyllactic acid by using whole-cell recombinant Escherichia coli
HU Fa-gen;SHEN Li;JI Hua-lan;LUO Lin;WANG Li-mei;QI Bin;ZHU Yi-bo;School of Biology and Basic Medical Sciences;Soochow University;Research Center of Fermentation Engineering;Key Laboratory of Food and Biotechnology;Changshu Institute of Technology;
HU Fa-gen;SHEN Li;JI Hua-lan;LUO Lin;WANG Li-mei;QI Bin;ZHU Yi-bo;School of Biology and Basic Medical Sciences;Soochow University;Research Center of Fermentation Engineering;Key Laboratory of Food and Biotechnology;Changshu Institute of Technology;
..............page:147-151+157
Study on the characterization of POD from different cultivars of Chaenomeles spiciosa(Sweet) Nakai
SONG Shuang-shuang;WANG Xiao;DU Jin-hua;LIU Feng;DAN Staerk;GENG Yan-ling;CUI Li;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;
SONG Shuang-shuang;WANG Xiao;DU Jin-hua;LIU Feng;DAN Staerk;GENG Yan-ling;CUI Li;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;
..............page:152-157
Kinetic models for uridine 5’- monophosphate batch fermentation by Saccharomyces cerevisiae
ZHANG Kai-li;ZHENG Han-qing;NIU Qi-qi;DENG Xiao-min;YANG Xue-lian;School of Food Science and Technology;Beijing Technology & Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
ZHANG Kai-li;ZHENG Han-qing;NIU Qi-qi;DENG Xiao-min;YANG Xue-lian;School of Food Science and Technology;Beijing Technology & Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
..............page:158-161
Study on the removal of fumonisins by Lactobacillus strains
WANG Xiao;ZHENG Jun-yu;PENG Xiao-long;QIAO Ya-fei;ZHOU Fang;ZHAO Li-li;ZHANG Bo-lin;Department of Food Science;College of Biological Science and Biotechnology;Beijng Forestry Univeisity;College of Food Science and Technology;Hebei Agricultural University;
WANG Xiao;ZHENG Jun-yu;PENG Xiao-long;QIAO Ya-fei;ZHOU Fang;ZHAO Li-li;ZHANG Bo-lin;Department of Food Science;College of Biological Science and Biotechnology;Beijng Forestry Univeisity;College of Food Science and Technology;Hebei Agricultural University;
..............page:162-165+170
Induction on the Manganese Peroxidase of white-rot fungi by exogenous inducers and interspecific induction
ZHONG Zi-xuan;LIU Li;ZHANG Yong;LUO Feng;College of Resource and Environment;Southwest University;Chongqing Key Laboratory of bio-energy resource developement;
ZHONG Zi-xuan;LIU Li;ZHANG Yong;LUO Feng;College of Resource and Environment;Southwest University;Chongqing Key Laboratory of bio-energy resource developement;
..............page:166-170
Catalyzed synthesis of hexyl acetate in immobilized lipase bioreactor
YAN Qian yun;LI Ling-ling;CONG Fang-di;LIU Hai-chen;ZHOU Xue-yong;XING Ke-zhi;KONG Xin-yue;ZHAO Rui;College of Basic Science;Tianjin Agricultural University;College of Life Sciences;Inner Mongolia University for Nationalities;
YAN Qian yun;LI Ling-ling;CONG Fang-di;LIU Hai-chen;ZHOU Xue-yong;XING Ke-zhi;KONG Xin-yue;ZHAO Rui;College of Basic Science;Tianjin Agricultural University;College of Life Sciences;Inner Mongolia University for Nationalities;
..............page:171-174+183
Screening and identification of antagonistic strain against the main pathogens of tobacco
ZOU Fang-yun;CHEN Xiao-ming;HOU Jun;HUANG Chong-jun;WU Shou-ming;DING Ting;QI Yong-xia;LI Zhang-hai;Guizhou Tobacco Industry Limited Liability Company;Zunyi Tobacco Company of Guizhou Province;China Tobacco Guangxi Industrial Co.;Ltd;Anhui Agricultural University;University of Science and Technology of China;
ZOU Fang-yun;CHEN Xiao-ming;HOU Jun;HUANG Chong-jun;WU Shou-ming;DING Ting;QI Yong-xia;LI Zhang-hai;Guizhou Tobacco Industry Limited Liability Company;Zunyi Tobacco Company of Guizhou Province;China Tobacco Guangxi Industrial Co.;Ltd;Anhui Agricultural University;University of Science and Technology of China;
..............page:175-178+183
Cloning,expression and characterization of the esterase Tm1350 from hyperthermophilic bacteria Thermotoga maritima
WEI Tao;DU Cong-cong;MAO Duo-bin;MA Ge-li;School of Food and Bioengineering;Zhengzhou University of Light Industry;
WEI Tao;DU Cong-cong;MAO Duo-bin;MA Ge-li;School of Food and Bioengineering;Zhengzhou University of Light Industry;
..............page:179-183
Different mutation methods of Lactobacillus acidophilus NX2-6 for improving antifungal activity
GAO Yu-qi;DANG Li-juan;BIE Xiao-mei;LV Feng-xia;ZHAO Hai-zhen;LU Zhao-xin;College of Food Science and Technology;Nanjing Agricultural University;
GAO Yu-qi;DANG Li-juan;BIE Xiao-mei;LV Feng-xia;ZHAO Hai-zhen;LU Zhao-xin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:184-187+193
Screening of a thermostable alkaline lipase producing strain and optimization of fermentation condition for Lipase production
DU Ping-ping;ZHANG Ying-ying;SHEN Pei-li;LI Zhi-hui;YU Hong-wei;LU Hai-qiang;SU Xu-dong;ZHANG Wei;TAN Jian-xin;Engineering Research Center of Hebei Province for Agricultural Products Processing College of Food Science;Agricultural University of Hebei;
DU Ping-ping;ZHANG Ying-ying;SHEN Pei-li;LI Zhi-hui;YU Hong-wei;LU Hai-qiang;SU Xu-dong;ZHANG Wei;TAN Jian-xin;Engineering Research Center of Hebei Province for Agricultural Products Processing College of Food Science;Agricultural University of Hebei;
..............page:188-193
Analysis of contaminant microorganisms of chicken carcasses during segmentation and effects of sterilization of chicken products under different drenching conditions
XIA Xiao-long;LIU Shu-liang;PENG Zhen;LAI Hai-mei;HAN Xin-feng;LI Jian-long;HU Kai-di;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;
XIA Xiao-long;LIU Shu-liang;PENG Zhen;LAI Hai-mei;HAN Xin-feng;LI Jian-long;HU Kai-di;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;
..............page:194-199
Study on the main formula of fish cake with Minxi Hakka characteristics
SHI Xiao-qiong;XIONG Jian-sheng;CHEN Xue-mei;LI Ying;LI Ye;LIN Zheng-yi;College of Life Science;Longyan University;Minxi Food Research Institute;Longyan University;Fujian longyan yi meijia food industry &trade co.LTD;
SHI Xiao-qiong;XIONG Jian-sheng;CHEN Xue-mei;LI Ying;LI Ye;LIN Zheng-yi;College of Life Science;Longyan University;Minxi Food Research Institute;Longyan University;Fujian longyan yi meijia food industry &trade co.LTD;
..............page:200-203
Microwave- assisted catalytic synthesis of cyclohexyl cinnamate by solid superacid catalyst
HUANG Fei;QU Fei-qiang;REN Xiao-qiong;LI Jian-hua;WU Wen-fang;College of Chemistry and Chemical Engineering;Huangshan University;
HUANG Fei;QU Fei-qiang;REN Xiao-qiong;LI Jian-hua;WU Wen-fang;College of Chemistry and Chemical Engineering;Huangshan University;
..............page:204-208
..............page:208
Optimization of extracting conditions of flavonoids from Gingko Callus by orthogonal experiment
LIANG Wen-hui;HUANG Xiang;LIN Li-chun;XIA Nian-yi;ZHANG Xun;PENG Chun-lin;QIU Tian;SHI Xiao-yu;DENG Xiang-yi;College of Food & Life Science and Technology;Chutian College Huazhong Agricultural University;
LIANG Wen-hui;HUANG Xiang;LIN Li-chun;XIA Nian-yi;ZHANG Xun;PENG Chun-lin;QIU Tian;SHI Xiao-yu;DENG Xiang-yi;College of Food & Life Science and Technology;Chutian College Huazhong Agricultural University;
..............page:209-213
..............page:213
Optimization of fermentation conditions for production of exopolysaccharide by Bacillus amyloliquefaciens PB6
ZHANG Li-jiao;ZENG Yan;ZHANG Ying;SONG Hui;JIA Shi-ru;SUN Yuan-xia;College of Biology Engineering;Tianjin University of Science and Technology;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;
ZHANG Li-jiao;ZENG Yan;ZHANG Ying;SONG Hui;JIA Shi-ru;SUN Yuan-xia;College of Biology Engineering;Tianjin University of Science and Technology;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;
..............page:214-219
..............page:219
Preparation of microcrystalline cellulose from coconut mesocarp
FANG Pei-rong;JIANG Da-hong;HUANG Min;College of Chemical Engineering;Guangdong University of Petrochemical Technology;
FANG Pei-rong;JIANG Da-hong;HUANG Min;College of Chemical Engineering;Guangdong University of Petrochemical Technology;
..............page:220-224
Optimization of ultrasound- assisted extraction technology of total flavonoids of the beans champion
LI Ying;LAI Dan-ni;YOU Shuang-zhen;CHEN Xue-mei;SHI Xiao-qiong;Longyan University;
LI Ying;LAI Dan-ni;YOU Shuang-zhen;CHEN Xue-mei;SHI Xiao-qiong;Longyan University;
..............page:224-228
Extraction,purification and antioxidant activity of total polyphenols from tea and grape skin
YI Yun-hong;ZHANG Min-juan;LV Jun-liang;ZHANG Dan-hong;WU Gong-qing;School of Chemistry and Chemical Engineering;Guangdong Pharmaceutical University;Fundamentals Department of Zhengzhou Trade and Industry School;
YI Yun-hong;ZHANG Min-juan;LV Jun-liang;ZHANG Dan-hong;WU Gong-qing;School of Chemistry and Chemical Engineering;Guangdong Pharmaceutical University;Fundamentals Department of Zhengzhou Trade and Industry School;
..............page:229-233+238
Conditions optimization of continuous fermentation of apricot dreg juice by response surface methodology
WANG Wen-wen;XU Ming-jun;YU Bing-bo;ZHANG Bo;HONG Juan;FU Li;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Department of Biology;Hanshan Normal University;
WANG Wen-wen;XU Ming-jun;YU Bing-bo;ZHANG Bo;HONG Juan;FU Li;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Department of Biology;Hanshan Normal University;
..............page:234-238
Process of fermentation brown rice noodle rich in γ- aminobutyric
ZHANG Jun;HE Yi-yan;ZHU Xiang-yan;WU Wei-guo;Food Science and Technology College;Hunan Agricultural University;
ZHANG Jun;HE Yi-yan;ZHU Xiang-yan;WU Wei-guo;Food Science and Technology College;Hunan Agricultural University;
..............page:239-242+250
Study on the simultaneous extraction of flavonoids and polysaccharide assisted by combined ultrasound from Kudzu Root
MA Xiao-ke;WANG Zhen-bin;WANG Xi;XIA Rong;XIA Rong-guang;School of Food and Biological Engineering;Jiangsu University;Zhenjiang Hengshun Bioengineering Co.;Ltd.;Jurong Maobao Kudzu Root Industry Co.;Ltd.;
MA Xiao-ke;WANG Zhen-bin;WANG Xi;XIA Rong;XIA Rong-guang;School of Food and Biological Engineering;Jiangsu University;Zhenjiang Hengshun Bioengineering Co.;Ltd.;Jurong Maobao Kudzu Root Industry Co.;Ltd.;
..............page:243-246+250
Chemical compositions and textural characteristics of a ready-to-eat fried loach( Misgurnus anguillicaudatus)
LV Man-li;ZHAO Xin-huai;Department of Food Science;Northeast Agricultural University;
LV Man-li;ZHAO Xin-huai;Department of Food Science;Northeast Agricultural University;
..............page:247-250
Study on microwave- assisted extraction and the antioxidant activities of polysaccharide from Russula vesca
WANG Ya-ling;LI Wei-feng;GUO Fen;ZHANG Chuan-li;WU Rong-shu;Faculty of Tropical Crops;Yunnan Agricultural University;
WANG Ya-ling;LI Wei-feng;GUO Fen;ZHANG Chuan-li;WU Rong-shu;Faculty of Tropical Crops;Yunnan Agricultural University;
..............page:251-254
..............page:254
Optimization of the preparation process of resveratrol β cyclodextrin inclusion compound by response surface methodology
CHEN Shuai;WANG Hui-zhu;ZHONG Fang-li;ZHAO Yue-rong;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Teconology;School of pharmacy;Shenyang Pharmacetical University;
CHEN Shuai;WANG Hui-zhu;ZHONG Fang-li;ZHAO Yue-rong;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Teconology;School of pharmacy;Shenyang Pharmacetical University;
..............page:255-260
..............page:260
Study on preparation of cross- linked starch from mechanically activated corn starch
ZHANG Zheng-mao;KAN Ling;Hubei Key Laboratory of Quality Control of Characistic Fruits and Vegetables;Hubei Engineering University;College of Life Science and Technology;Hubei Engineering University;Library of Hubei Engineering University;
ZHANG Zheng-mao;KAN Ling;Hubei Key Laboratory of Quality Control of Characistic Fruits and Vegetables;Hubei Engineering University;College of Life Science and Technology;Hubei Engineering University;Library of Hubei Engineering University;
..............page:261-265
..............page:265
Effect of packaging container on storage quality of green asparagus juice
CHEN Xue-hong;QIN Wei-dong;MA Li-hua;ZHENG Yong-hua;YU Bu-qing;College of Food Engineering;Xuzhou Institute of Technology;College of Food Science and Technology;Nanjing Agricultural University;
CHEN Xue-hong;QIN Wei-dong;MA Li-hua;ZHENG Yong-hua;YU Bu-qing;College of Food Engineering;Xuzhou Institute of Technology;College of Food Science and Technology;Nanjing Agricultural University;
..............page:266-269
Determination of total flavonoid content distribution on ginkgo biloba leaf
LI Fang;SHI Ji-yong;ZHANG De-tao;CHEN Zheng-wei;Department of Hygienic Investigation;School of Medicine;Jiangsu University;Department of Food Science;School of Food and Biological Engineering;Jiangsu University;
LI Fang;SHI Ji-yong;ZHANG De-tao;CHEN Zheng-wei;Department of Hygienic Investigation;School of Medicine;Jiangsu University;Department of Food Science;School of Food and Biological Engineering;Jiangsu University;
..............page:270-272
Determination of four antioxidants in vegetable oils by pressurized capillary electrochromatography
WANG Xiao-xi;WANG Yan;LI Jing;RU Xin;YAN Chao;Pharmacy School;Shanghai Jiaotong University;Unimicro Technologies;Inc.;
WANG Xiao-xi;WANG Yan;LI Jing;RU Xin;YAN Chao;Pharmacy School;Shanghai Jiaotong University;Unimicro Technologies;Inc.;
..............page:273-277
Study on the rapid determination method of nitrite in food
WANG Ju;FU Da-you;XU Chen-xi;Study of Chemical Engineering;Sichuan University of Science and Engineering;
WANG Ju;FU Da-you;XU Chen-xi;Study of Chemical Engineering;Sichuan University of Science and Engineering;
..............page:278-281
Research of the change of the aroma components in the kiwi spirit during aging
LI A-min;WANG Xiao-rong;JIANG He-ti;College of Food Science;Southwest University;
LI A-min;WANG Xiao-rong;JIANG He-ti;College of Food Science;Southwest University;
..............page:281-286+291
Simultaneous determination of tetramethylpyrazine and ferulic acid in vinegar by HPLC
LI Jian-long;LIU Shu-liang;PENG Yang;LIU Jun;YANG Yong;HAN Xin-feng;HOU Xiao-yan;XIA Xiao-long;LUO Pei-wen;JIA Qiu-si;College of Food Science;Sichuan Agricultural University;Colledge of Biology Engineering Sichuan University of Science and Engineering;Sichuan Baoning Vinegar Co.;Ltd.;
LI Jian-long;LIU Shu-liang;PENG Yang;LIU Jun;YANG Yong;HAN Xin-feng;HOU Xiao-yan;XIA Xiao-long;LUO Pei-wen;JIA Qiu-si;College of Food Science;Sichuan Agricultural University;Colledge of Biology Engineering Sichuan University of Science and Engineering;Sichuan Baoning Vinegar Co.;Ltd.;
..............page:287-291
Identification of key odorant compounds of shellfish flavorings
CHEN Mei-hua;JI Hong-wu;ZHONG Qiu-ping;LAN Wei-bing;College of Ocean;Qinzhou University;Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation;Qinzhou University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
CHEN Mei-hua;JI Hong-wu;ZHONG Qiu-ping;LAN Wei-bing;College of Ocean;Qinzhou University;Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation;Qinzhou University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:292-295+300
Establishing comprehensive evalution system of American No.8 fresh apples based on principal component analysis
MENG Yong-hong;ZHANG Ying;WANG Xiao-pei;WEI Li-na;MA Yu-juan;DENG Hong;GUO Yu-rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
MENG Yong-hong;ZHANG Ying;WANG Xiao-pei;WEI Li-na;MA Yu-juan;DENG Hong;GUO Yu-rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:296-300
Ultraviolet spectrum identification of Boletus tomentipes from different regions
YANG Tian-wei;LI Tao;ZHANG Ji;LI Jie-qing;LIU Hong-gao;WANG Yuan-zhong;College of Agronomy and Biotechnology;Yunnan Agricultural University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;College of Resources and Environment;Yuxi Normal University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;Kunming 650200;China;
YANG Tian-wei;LI Tao;ZHANG Ji;LI Jie-qing;LIU Hong-gao;WANG Yuan-zhong;College of Agronomy and Biotechnology;Yunnan Agricultural University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;College of Resources and Environment;Yuxi Normal University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;Kunming 650200;China;
..............page:301-305+314
Effect of high oxygen treatment on the respiratory rate and preservation of mulberry
YIN Hao;TONG Wan-hong;LIU Gang;WANG Zhen-jiang;LI Yong;HUANG Gai-qun;WEI Ling;The Sericultural Research Institute;Sichuan Academy of Agricultural Sciences;Sericulture Technology Development Corporation in Sichuan Province;The Sericulture and Farm Products Processing Research Institute of Guangdong;Academy of Agricultural Sciences;Institute of Economic Crops;Hubei Academy of Agricultural Science;
YIN Hao;TONG Wan-hong;LIU Gang;WANG Zhen-jiang;LI Yong;HUANG Gai-qun;WEI Ling;The Sericultural Research Institute;Sichuan Academy of Agricultural Sciences;Sericulture Technology Development Corporation in Sichuan Province;The Sericulture and Farm Products Processing Research Institute of Guangdong;Academy of Agricultural Sciences;Institute of Economic Crops;Hubei Academy of Agricultural Science;
..............page:306-309+314
Effect of blanching treatments on endogenous enzymes and main qualities of ginger juice
PAN Shao-xiang;ZHENG Xiao-dong;LIU Xue-mei;YAN Xin-huan;MENG Xiao-meng;SONG Ye;Jinan Fruit Research Institute;All China Federatin of Supply & Marketing Co-operatives;
PAN Shao-xiang;ZHENG Xiao-dong;LIU Xue-mei;YAN Xin-huan;MENG Xiao-meng;SONG Ye;Jinan Fruit Research Institute;All China Federatin of Supply & Marketing Co-operatives;
..............page:310-314
Effect of different concentration CaCl2 secondary refrigerant on salt permeability and quality of frozen tuna
XU Hui-wen;XIE Jing;TANG Yuan-rui;LI Liu;PAN Wen-long;CHEN Yu-zhou;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
XU Hui-wen;XIE Jing;TANG Yuan-rui;LI Liu;PAN Wen-long;CHEN Yu-zhou;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:315-319+326
Preservation of ‘Red Sun’kiwifruit fumigated with plant essential oil during cold storage
HE Jing-liu;LIU Ji;DU Xiao-qin;YE Xin-yi;CHEN Qin-yuan;QIN Wen;LI Su-qing;College of Food Science;Sichuan Agricultural University;Agriculture Products Research Institute;Chengdu Academy of Agriculture and Forestry Sciences;
HE Jing-liu;LIU Ji;DU Xiao-qin;YE Xin-yi;CHEN Qin-yuan;QIN Wen;LI Su-qing;College of Food Science;Sichuan Agricultural University;Agriculture Products Research Institute;Chengdu Academy of Agriculture and Forestry Sciences;
..............page:320-326
Effect of 6- benzyl aminopurine on postharvest lignification on Pteridium aquilinum
HUANG Jin-song;GUO Jun;JIANG Lin-hui;HUAN Chen;YU Zhi-fang;Department of Materials and Chemical Engineering;Chizhou College;College of Food Science & Technology;Nanjing Agricultural University;
HUANG Jin-song;GUO Jun;JIANG Lin-hui;HUAN Chen;YU Zhi-fang;Department of Materials and Chemical Engineering;Chizhou College;College of Food Science & Technology;Nanjing Agricultural University;
..............page:327-330
Preparation of Ag+/nano-TiO2/Chitosan- based composite films and its fresh- keeping effect on mulberry
LIU Rui-lin;XU Shu-yan;FANG Hai-feng;ZHANG Ming-jun;WANG Gui-ying;College of Engineering and Technology;Northeast Forestry University;
LIU Rui-lin;XU Shu-yan;FANG Hai-feng;ZHANG Ming-jun;WANG Gui-ying;College of Engineering and Technology;Northeast Forestry University;
..............page:331-334
Study on the best sprouting day with anti- allergic activity of red beans and related active substances
LI Li;REN Han-kun;DONG Yin-mao;SONG Li-ya;ZHANG Xiao-hui;LIU Chang;Beijing Key Laboratory of Plant Resources Research and Development;Beijing Technology and Business University;
LI Li;REN Han-kun;DONG Yin-mao;SONG Li-ya;ZHANG Xiao-hui;LIU Chang;Beijing Key Laboratory of Plant Resources Research and Development;Beijing Technology and Business University;
..............page:335-338+342
Apoptosis inducing effects of crude polyphenols of Insect tea made by Kuding tea leaves in Hep G2 human hepatoma cells
ZHOU Ya-lin;FENG Xia;ZHU Kai;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;
ZHOU Ya-lin;FENG Xia;ZHU Kai;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:339-342
Study on the extraction technology and molecular composition of water-soluble protein from lentinus edodes stems
LI Xiao-fan;WANG Chang-qing;ZI Yan;CHEN Tong;HAO Zhi-ping;YU Wen-juan;College of Life Science;Shanxi University;
LI Xiao-fan;WANG Chang-qing;ZI Yan;CHEN Tong;HAO Zhi-ping;YU Wen-juan;College of Life Science;Shanxi University;
..............page:343-345+349
Study on nutritional composition and flavor of white fish flesh
QIU Xiao-dong;CAO Jing;LIU Hai-ying;School of Food Science and Technology;Jiangnan University;
QIU Xiao-dong;CAO Jing;LIU Hai-ying;School of Food Science and Technology;Jiangnan University;
..............page:346-349
Effect of different cooking and storage methods on V_C content of tomatoes
WANG Chu-yan;DING Xuan;CHU Dong-dong;ZHU Qi-mei;JIANG Min;CHEN Liang;Department of Biological and Environmental Engineering;Hefei University;
WANG Chu-yan;DING Xuan;CHU Dong-dong;ZHU Qi-mei;JIANG Min;CHEN Liang;Department of Biological and Environmental Engineering;Hefei University;
..............page:350-352
Biological activity of total flavonoid from Jasminum nudoiflorum Lindl
HOU Bei;ZHAO Cheng-ai;HAN Lu;MA Bing-yang;XU Wei-qiang;LU Ze;College of Resources and Environment;Jilin Agricultural University;College of Science;Yanbian University;
HOU Bei;ZHAO Cheng-ai;HAN Lu;MA Bing-yang;XU Wei-qiang;LU Ze;College of Resources and Environment;Jilin Agricultural University;College of Science;Yanbian University;
..............page:353-357
Effect of the total polar components of frying oil on inhibition and induction of cell
LI Jin-wei;CAI Wen-ci;LIU Yuan-fa;School of Food Science and Technology;Jiangnan University;
LI Jin-wei;CAI Wen-ci;LIU Yuan-fa;School of Food Science and Technology;Jiangnan University;
..............page:358-359+365
Research advance in carotenoids from wolfberry fruit and production and corresponding processing stability
ZHENG Xiao-dong;WU Mao-yu;ZHU Feng-tao;SONG Ye;PAN Shao-xiang;LIU Xue-mei;Jinan Fruit Research Institute;All China Federation of Supply & Marketing Co-operatives;
ZHENG Xiao-dong;WU Mao-yu;ZHU Feng-tao;SONG Ye;PAN Shao-xiang;LIU Xue-mei;Jinan Fruit Research Institute;All China Federation of Supply & Marketing Co-operatives;
..............page:360-365
Advances in chronic diseases preventation and bioactive compounds evolution of citrus fruits
LI Yi;XI Wan-peng;WANG Bang-xiang;College of Horticulture and Landscape Architecture;Southwest University;Key Laboratory of Horticulture Science for Southern Mountainous Regions;Ministry of Education;Chongqing Productivity Promotion Center;
LI Yi;XI Wan-peng;WANG Bang-xiang;College of Horticulture and Landscape Architecture;Southwest University;Key Laboratory of Horticulture Science for Southern Mountainous Regions;Ministry of Education;Chongqing Productivity Promotion Center;
..............page:366-371
Status of research and development of organic calcium from eggshell
LIU De-jing;MA Mei-hu;National R&D Center for Egg Processing;Huazhong Agricultural University;
LIU De-jing;MA Mei-hu;National R&D Center for Egg Processing;Huazhong Agricultural University;
..............page:372-376
Application of ultra high pressure in preservation and processing of shrimp
LIU Shu-cheng;GUO Ming-hui;HUANG Wan-you;CHEN Ya-li;JI Hong-wu;HAO Ji-ming;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 Product of Guangdong Higher Education Institution;
LIU Shu-cheng;GUO Ming-hui;HUANG Wan-you;CHEN Ya-li;JI Hong-wu;HAO Ji-ming;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 Product of Guangdong Higher Education Institution;
..............page:376-383+390
Research progress in superchilling of aquatic products
HU Yue;WU Chun-hua;JIANG Qing-qing;CHEN Shi-guo;HU Ya-qin;Department of Food Science and Nutrition;Zhejiang Key Laboratory for Agro-Food Processing;Fuli Institute of Food Science;Zhejiang University;
HU Yue;WU Chun-hua;JIANG Qing-qing;CHEN Shi-guo;HU Ya-qin;Department of Food Science and Nutrition;Zhejiang Key Laboratory for Agro-Food Processing;Fuli Institute of Food Science;Zhejiang University;
..............page:384-390
Layer-by-Layer self- assembly technology for the modification of liposome
PENG Sheng-feng;LIU Wei;ZOU Li-qiang;ZHOU Lei;State Key Laboratory of Food Science and Technology;Nanchang University;
PENG Sheng-feng;LIU Wei;ZOU Li-qiang;ZHOU Lei;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:391-394+399
Review on biological activity and processing stability of anthocyanin in mulberry fruit
LI Zhao-lu;CHEN Qin-qin;BI Jin-feng;WU Xin-ye;DUAN Yu-quan;SI Xu;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Processing;Ministry of Agriculture;
LI Zhao-lu;CHEN Qin-qin;BI Jin-feng;WU Xin-ye;DUAN Yu-quan;SI Xu;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Processing;Ministry of Agriculture;
..............page:395-399
..............page:408