Science and Technology of Food Industry 2016 Issue 10 gong gei ce gai ge bei jing xia wo guo shi pin xing ye zhuan xing fa zhan yan jiu

gong gei ce gai ge bei jing xia wo guo shi pin xing ye zhuan xing fa zhan yan jiu
ren yi ;

..............page:34-36

Species authority of fish and its derived products in Shanghai by DNA barcoding
WANG Meng-yi;ZHAO Qing-zhu;LIU Bo;LI Xiang;CHEN Shun-sheng;Shanghai Ocean University;Shanghai Entry-Exit Inspection and Quarantine Bureau;

..............page:49-56+61

Geographical origin traceability of laver based on rare earth element fingerprints
LIU Chun-e;LIN Hong;SONG Yan;GUO Bin;LIU Zhao-ping;SUI Jian-xin;College of Food Science and Engineering;Laboratory of Food Safety;Ocean University of China;China Agriculture University;China National Center for Food Safety Risk Assessment;

..............page:57-61

Principal component analysis of aroma components in mulberry from different varieties
YU Huai-long;MA Yong-kun;ZHANG Rong;LIU Li;LI Jun-fang;LI Xi;School of Food and Biological Engineering;Jiangsu University;Sericultural Research Institute;Chinese Academy of Agricultural Sciences;

..............page:62-66+71

Detection of Salmonella cells based on SD- PMA- dd PCR
WANG Jing;ZHANG Hui-min;WEI Wei;JIA Jun-tao;LI Chun-xi;QIN Yan;Weihai Entry-exit Inspection and Quarantine Inspection and Quarantine Technology Center;Shandong Entry-exit Inspection and Quarantine Bureau;

..............page:67-71

Analysis and comparison of aroma compositions in new- style and commercially available Pleurotus ostreatuses by GC- MS
RUAN Ming;HUO Guang-ming;ZHANG Li-yang;HUA Chun;LI Zhao-hui;BEN Ai-ling;JIN Lu-yao;School of Food Science;Nanjing Xiaozhuang University;

..............page:72-76+81

Components and contents of sugar and acid in 10 blueberry cultivars from the North American using HPLC
YU Miao;RUAN Cheng-jiang;LI He;ZHANG Shao-feng;XU Hong-hao;LIU Xiang-qian;Resources and Plant Research Institute;College of Environment and Resources;Dalian Nationalities University;

..............page:77-81

Establishment of fatty acids standard fingerprints of naked oats by GC combined with cluster analysis and principal component analysis
WANG Chao-qun;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;School of Food Science and Technology;Jiangnan University;

..............page:82-87+93

Determination of rhubarb anthraquinones and illegally added chemical drugs in weight- loss functional foods
LU Hui;QIAN Ye-fei;ZHANG Bin;HAO Gang;CHEN Li-bo;Suzhou Institute for Food and Drug Control;

..............page:88-93

Determination of six plant growth regulators in vegetables by Qu ECh ERS- ultra performance liquid chromatography- tandem mass spectrometry
ZHOU Chun-jie;ZHAO Bo;WU Dan;DENG Mei-lin;HUANG Si-yu;Chongqing Institute for Food and Drug Control;

..............page:94-98+110

Origin traceability and processing authenticity in brewing vinegars by GC- C- IRMS technique
LI Jie-li;LIANG Ming-xiang;JIN Li-jin;Jiangsu Product Quality Testing & Inspection Institute;College of Resources and Environmental Sciences;Nanjing Agricultural University;

..............page:99-101+116

Solid phase micro- extraction combined with gas chromatography- mass spectrometry analysis of volatile flavor compounds of corn pancake
ZHU Li-jie;SHI Yue;LIU Xiu-ying;WANG Bo;TANG Ming-li;LIU He;HE Yu-tang;MA Tao;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:102-105+122

Research of gray clustering evaluation on frozen surimi quality
HUANG Xiao;Shanxi Academy of Analytical Science;

..............page:106-110

Effects of different species and scalding temperature on chicken quality after slaughter
LIU Guan-rui;WEI Chao-kun;LIU Dun-hua;FANG Xiang;WANG Xu;GONG Yuan;College of Agriculture;Ningxia University;

..............page:111-116

Chemical composition and in vitro antioxidant properties of walnut green husk fruit and vegetable compound ferment
LI jie;ZHAO Sheng-lan;CHEN Chao-yin;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;

..............page:117-122

Preparation of chocolate containing linolenic acid by enzymatic interesterification and its properties
HU Yang;CUI Xiu-xiu;LI Bing;ZONG Min-hua;WU Hong;College of Light Industry and Food Science;South China University of Technology;

..............page:123-126+131

Isolation,purification and composition analysis of extracellular polysaccharide from cultured Cordyceps sinensis
ZENG Li-ping;ZHANG Zhi-hong;WU Su-rui;FAN Jian;ZHAO Tian-rui;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply of Marketing Cooperative;

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

Comparatively study on physicochemical characteristics and antioxidant properties of Punica granatum honey produced by Apis cerana ceraca and A.mellifera ligustica in Yunnan
ZHANG Zheng;LIU Yu-jia;CHEN Chao;GUO Yan;ZHAO Feng-yun;College of Food Science and Engineering;Gansu Agricultural University;Food Safety Institute;Kunming University of Science and Technology;College of Food Science;South China Agricultural University;Department of Applied Chemistry;South China Agricultural University;

..............page:132-135+140

Antioxidant evaluation of alginate oligosaccharides prepared by acid hydrolysis with different conditions
HU Bo-yang;NIE Ying;SUN Lu;NIRASAWA Satoru;YIN Li-jun;ZHOU Hui;LI Mo-li;CHENG Yong-qiang;College of Bioscience and Biotechnology;Hunan Agricultural University;Institute of Agro-Products Processing Science and Technology CAAS;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Beijing Key Laboratory of Functional Food from Plant Resources;College of Food Science and Nutritional Engineering;China Agricultural University;Japan International Research Center for Agricultural Sciences;College of Food Science and Technology;Hunan Agricultural University;

..............page:136-140

Study on antioxidant activity of turmeric essential oil
WEI Juan;SU Hai-lan;ZHANG Xi-tong;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;

..............page:141-144+149

Effect of NH₄HCO₃ and NaHCO₃on quality of puffing duck breast
ZHU Dao-zheng;WU Hai-hong;BIAN Huan;ZHU Yong-zhi;XU Wei-min;Ginling College;Nanjing Normal University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Collaborative Innovation Center of Meat Production and Processing;

..............page:145-149

Ultrafiltration separation of Maillard reaction products of Fructus corni and their antioxidant activity
YANG Guang-ming;LI Meng;ZHANG Yu-ling;LI Wei-dong;PAN Yang;CAI Bao-chang;Key Laboratory of State Administration of Traditional Chinese Medicine for Standardization of Chinese Medicine Processing & Jiangsu Key Laboratory of Chinese Medicine Processing;Nanjing University of Chinese Medicine;Laboratory of Medical Fungi and Phyto-Biotech;Nanjing University of Chinese Medicine;

..............page:150-153+157

Study on antibiotic resistance of Streptococcus thermophilus
ZHANG Dan-qing;LI Wan;DING Xiu-yun;Shuvan Kumar Sarker;HUO Gui-cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;

..............page:154-157

The preliminary study on antibacterial activity of abalone shell calcinate
YAN Ying-fen;ZHANG Chao-hua;LU Hong-yu;ZHENG Hui-na;CAO Wen-hong;QIN Xiao-ming;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;

..............page:158-160+164

Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp
LI Xiao-bo;HU Wen-zhong;JIANG Ai-li;LIU Cheng-hui;College of Life Science;Dalian Nationalities University;

..............page:161-164

Preparation of selenide rice proteins and their antioxidant activity
WANG Cheng;WANG Yue;SUI Chun-hong;LUO Jun;LI Yan;ZHANG Wei;JIN Yu-ji;School of Basic Medicine;Jilin Medical University;

..............page:165-170

Antioxidant properties of ethanol extract and its different solvent fractions from Sargassum henslowianum
WU Hui;LU Hong-yu;LI Mei-ting;ZHANG Chao-hua;College of Food Science and Technology;Guangdong Ocean University;Guangdong Province Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;

..............page:171-174+193

Infrared radiation drying characteristics and mathematical model for purple sweet potato
TANG Shang-wen;LU Han;LIU Chuan-ju;YU Bo;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;

..............page:175-178+198

Effect of culture on the rheological properties of fermented milk during refrigeration
BAI Ying;ZHANG Jian-li;LIU Li-jie;LIU Nai-qi;SAREN Gao-wa;College of Food Science And Engineering;Inner Mongolia Agricultural University;

..............page:179-184+202

Study on ACh E,ACE,α- glycosidase inhibitory activity and nitrite scavenging activity of the licorice extracts
ZHAO Yan;PENG Lei;GAO Yu-gang;HE Zhong-mei;YANG He;LIU Shuang-li;ZHANG Lian-xue;Chinese Medicine Material College of Jilin Agricultural University;

..............page:185-188+207

Application of phytase on the extraction of rice bran gluten
MA Yong-qiang;CHENG Wen-hong;NA Zhi-guo;WANG Xin;College of Food Engineering;Harbin University of Commerce;Key Laboratory for Food Science and Engineering in Heilongjiang College and University;

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

Effects of enzymatic hydrolysis by different enzyme on the degradation and potential allergenicity of egg white protein
WANG Yan;LONG Cai-yun;XIA Jia-heng;YANG An-shu;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;

..............page:194-198

Isolation and identification of specific spoilage organism from Tilapia wastes enzymatic hydrolysates
SHEN Zhi-hua;CUI Chun;PAN Zi-qiang;College of Light Industry and Food Science;South China University of Technology;Zhongshan Institute;University of Electronic Science and Technology;

..............page:199-202

Study on application of α- amylase gene in the gene expression of Leuconostoc mesenteroides
TIAN Yun-fei;LIU Xiao-li;CHENG Wen-yu;JIN Hong-xing;School of Chemical Engineering & Technology;Hebei University of Technology;

..............page:203-207

Identification of lactobacillus isolated from fermented yak milk in Tibetan Yangbajing area
LIU Shan-chun;ZHAO Xin;QIAN Yu;LI Jian;CHEN Lian-hong;CHEN Juan;SUO Hua-yi;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Qinghai-Tibetan Plateau;Southwest University for Nationalities;College of Life Science and Technology;Southwest University for Nationalities;

..............page:208-212+216

Isolation and identification of yeats in Daqu for aged vinegar production and their capacity for producing ethly alcohol and ethly acetate
DONG Kai-feng;AN Na;LI Dong-le;DENG Han-sen;CHE Jian-tu;S&V Biological Science and Technology Co.;Ltd.;Shanxi Shuita Vinegar Industry Co.;Ltd.;

..............page:213-216

Effect of heat preservation for the heating- pipe between the kettles of double- kettle distiller on volatile compounds of cherry brandy and the distillation characters
ZHANG Jiang;ZHAO Xin-jie;SUN Yu-xia;QIN Wei-shuai;LI Zhi-yu;LIU Jun-xi;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Qilu Industry University;College of Biology and Brewing Engineering;Taishan University;Shandong Agricultural University;

..............page:217-223+230

Screening and identification of efficient β- fructosyltransferase- producing Aspergillus oryzae and optimization of the fermentation condition
GAO Bin;LIANG Lu;LI Ya;LI Bin;LIU Cheng-mei;FU Gui-ming;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Food Engineering Center;Nanchang University;Food Science and Technology College;Nanchang University;

..............page:224-230

Improving the edible quality of the bran by yeast fermentation
WANG Xiao-ping;LEI Ji;TANG Shi;LU Yu-shuang;WANG Zu-wen;School of Food and Bioengineering;Xihua University;

..............page:231-235+241

Enzymatic hydrolysis technology optimization of the nutritious rice cereal for mid- aged and older people based on response surface methodology
XU Shu-lai;WU Yang;JIN Hui-rong;ZHANG Jing;Food Engineering College;Harbin University of Commerce;The Key Laboratory of Food Science and Engineering of Colleges and Universities in Heilongjiang;

..............page:236-241

Based on high- throughput sequencing analysis of bacterial community structure in Yibin sprouts
ZUO Yong;WANG Xiao-long;YE Bi-xia;JIANG Peng;FU Bin;YANG Xiao-long;Dept.of Bioengineering;Sichuan University of Science and Engineering;

..............page:242-245+250

Isolation and identification of endophytic bacteria from Fenghuang dancong tea
CAI Li;OU Yan-qing;HOU Xiao-zhen;WANG Jin-liang;FU Li;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;The Science Research Center of Chaozhou Tea;School of Life Science and Food Technology;Hanshan Normal University;Guangdong Raoping Jin Lixiang Ecological Tea Industry Co.;Ltd.;

..............page:246-250

Research on low- temperature TTI based on lipase
REN Xing-chen;MAO Lin-chun;YUAN Jia-jia;LU Wen-jing;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:251-254+267

Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini
HU Yan-xin;LIU Xiao-li;WANG Ying;DONG Ming-sheng;ZHOU Jian-zhong;College of Food Science and Technology;Nanjing Agriculture University;The Research Institute of Agricultural Product Processing;Jiangsu Academy of Agricultural Sciences;

..............page:255-259+272

Isolation and identification of two bacteria from rotten Myrica rubra
JIANG Hui-fang;RAN Huo-miao;KONG Wang-jun;XIN Zhi-hong;College of Food Science and Technology;Nanjing Agricultural University;

..............page:260-264+278

Process research of the nutmeg extraction by subcritical extraction technology
YANG Zhong-min;ZHAO Xu;ZHAO Nan;Zhengzhou Xomolon Food Flavor Co.;Ltd.;Technology Center;

..............page:265-267

Purification of anthocyanins from purple sweet potato by combination of ultrafiltration and macroporous resin
SU He;YANG Rui-jin;ZHAO Wei;HUA Xiao;ZHANG Wen-bin;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science & Technology;Jiangnan University;

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

Study on parameters of freezing combined with microwave drying characteristics of polygonum cuspidatum
ZHOU Reng;LI Zhen-feng;LI Jing;School of Mechanical Engineering;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;

..............page:273-278

Optimization of development processing parameters of malic acid- modified starch by using RSM
TIAN Shuang-qi;WANG Zi-liang;MA Bing-xue;ZHAO Ren-yong;WANG Xin-wei;College of Food Science and Technology;Henan University of Technology;

..............page:279-282+288

Decolorization of sugar preserved figs browning
JI Yang;LIU Xiao-geng;XU Zheng-yu;FANG Meng-ting;LIU Zhi-hao;MAO Kuang-qi;SUN Ying-ying;CHEN Kai-lun;CAO Si-qian;College of Food Science and Engineering;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing;Nanjing University of Finance and Economics;

..............page:283-288

Study on the optimization of extracting polysaccharides from Synsepalum dulcificum seed by response surface methodology and evaluation of antioxidant activity
MA Yi-dan;LIU Hong;MA Si-cong;YAN Rui-xin;XUE Bing-xiang;WANG Qian;College of Chemistry and Chemical Engineering;Hainan Normal University;Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant;

..............page:289-294+302

Separation and purification of isochlorogenic acid A from Artemisiae argyi folium by high- speed counter- current chromatography
LI Xi;QIU Xi-min;REN Da-bing;QIN Yan-hua;College of Medicine;Hunan Normal University;College of Chemistry and Chemical Engineering;Central South University;

..............page:295-297+302

Optimization of technologies for extracting flavones from chestnut flower and its antibacterial activity
LI Yue-jiao;WANG Xue-qing;CHEN Ya-lan;SONG Wen-jun;WANG Su-ying;ZHAO Guo-qiang;FU Qing-wei;Institute of Biotechnology and Food Science;Tianjin University of Commerce;Qianxi Chestnut Industry Research and Development Center;

..............page:298-302

Process optimization of imperata cylindrica by microwave puffing
LI Ting-ting;HUANG Xiang-zhong;GUO Jun-ming;PENG Jin-hui;Key Laboratory of Chemistry in Ethnic Medicinal Resources;State Ethnic Affairs Commission and Ministry of Education of China;Yunnan Minzu University;

..............page:303-306+315

Study on optimization and changes of bodywall of Asterias amurensis in the process of decalcification
LI Xiao;WANG Ying;LI Hong-yan;WU Zhi-hong;LIU Tian-hong;SUN Yuan-qin;LIU Wei;Marine Biology Institute of Shandong Provine;Institue of Oceanology;Chinese Academy of Sciences;

..............page:307-310+315

Optimization of degradation phytic acid for wheat bran by hydrochloric acid using response surface methodlogy
ZHAO Xiao-xian;GAO Ling;WU Li-ya;ZHAO Kai;The Fourth Hospital of Hebei Medical University;Hebei Kingsci Pharmaceutical Technology Co.;Ltd.;Jiangxi Ourshi Pharmaceutical Co.;Ltd.;

..............page:311-315

Study on partition of α- lactalbumin and β- lactoglobulin with PVP/K₂HPO₄ aqueous two- phase systems
FENG Zhi-biao;ZHANG He;JIANG Bin;QU Yu-xiao;LI Xuan;WANG Kui;Department of Applied Chemistry;Northeast Agricultural University;

..............page:316-319+328

Optimization of extraction process of total saponins from Syringa oblate Lindl. leaves by response surface methodology
CHEN Jian-qing;GAO Ling-fei;REN Yong-zhi;SHEN Zun-lai;JIANG Yan;GAO Li;LI Yan-hua;College of Veterinary Medicine;Northeast Agricultural University;

..............page:320-323+328

Physicochemical and microflora change of vacuum- packaged beef during chilled storage
LI Juan;LU Shi-ling;WANG Qing-ling;SUN Dan-dan;HOU Fu-qin;Food College of Shihezi Uninersity;Xinjiang Calvin Wan Food Science and Technology Co.;Ltd.;

..............page:324-328

Study on the effects of HDPE bottles on sensory quality of lactic acid fungus drink
CONG Yi-jie;LIU Long-nv;MA Rui;SONG Min;ZHU Hong;WANG Shi-jie;Shijiazhuang Junlebao Dairy Co.;Ltd.;

..............page:329-333+337

Effect of controlled atmosphere storage on the metamorphism of Saccharomyces cerevisiae inoculated fresh orange juice
ZHANG Yi-ke;ZHANG Qin-fa;WANG Xue-yan;YUE Shu-li;College of Food Sciences;South China Agricultural University;

..............page:334-337

Effects of low power microwave treatment on physiological and quality of postharvest mushrooms
HE Yu-ting;GUO Yan-ming;ZHANG Lin-yu;LI Ming-xia;HE You-bao;DONG Ming;Tea and Food Technology Academy;Anhui Agricultural University;Anhui Ningguo Forestry Science and Technology Co.;Ltd.;Hefei Agricultural Products Processing;

..............page:338-341

Effect of pre- cooling combined with controlled atmosphere on quality of Pisum sativum L.during refrigerated storage
DU Chuan-lai;LUO Hai-bo;DAI Yun-yun;JIANG Li;JIANG Kai;YU Zhi-fang;College of Food and Drug;Anhui Science and Technology University;Department of Food Science;Zhejiang Pharmaceutical College;College of Food Science & Technology;Nanjing Agricultural University;

..............page:342-346

Effects of oil of Eucalyptus globulus Labill.leaf on fresh- keeping of Shatangju mandarin
ZHOU Han-jun;WANG Hui;GONG Ji-jun;TANG Jing;TANG Ya-ke;MAO Xue-lin;College of Food Science and Engineering;CSUFT;Bioethanol Research Center;State Forestry Administration;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Ministry of Education;

..............page:347-350+355

Effects of buckwheat on lipid metabolism enzymes of liver and protein of serum in high- fat diet rat
WANG Dan;ZHANG Lan;FENG Xiao-yu;ZHANG Yang-ting;SONG Chun-mei;Department of Public and Health;Jinlin Medical College;Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province;Jinlin Medical College;

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

Activation effects of extracellular polysaccharides produced by Pleurotus ferulae Lanzi on murine macrophage
WANG Jing;ZHANG Chun-dan;YANG Li-min;XIE Chun-yan;DU Juan;YAN Xun-you;WU Zhi-yan;College of Life Sciences;Langfang Teachers University;Edible and Medicinal Fungi Research and Development Center of Hebei Universities;Edible Fungi Key Laboratory of Langfang City;

..............page:356-359

Study on bioavailability of protein hydrolysate- citrate calcium prepared from shrimp shell
ZHANG Wen-jing;LIU Yun-fei;CHEN Shun-sheng;College of Food Science and Technology;Shanghai Ocean University;

..............page:360-363

Effect of proancyanidins on intestinal enzyme activity in nutritional obese rats
LI Ya-mei;FANG Shuo;XIAO Jun-song;CAO Yan-ping;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;

..............page:364-367+372

Research progress on the structure and security of the microbial oil
FAN Xin-wen;LV Shu-xia;ZHAO Xiong-wei;SUN Jian-feng;College of Food Science;Shenyang Agricultural University;College of Bioscience and Technology;Shenyang Agricultural University;The Centre of Developing Agriculture through Science and Education;Hebei Agricultural University;College of Food Science &Technology;Hebei Agricultural University;

..............page:368-372

Research progress of high voltage electrostatic field thawing technology in food
TANG Meng;CEN Jian-wei;LI Lai-hao;YANG Xian-qing;WU Yan-yan;HAO Shu-xian;CHEN Sheng-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Aquatic Product Processing Technology Research and Development Center;College of Food Science & Technology;Shanghai Ocean University;

..............page:373-376+385

Research progress of metallothionein function in vivo antioxidant
WANG Ying;WANG Xin-hui1+;XU Bing-zheng;WANG Yue;ZHANG Gui-fang;ZHANG Dong-jie;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;

..............page:377-380+385

Research progress on the physiological functions and enrichment technique of GABA tea
XU Fan-fan;SI Hui-qing;SHEN Qiang;ZHENG Wen-jia;YE Shen-gao;College of Food Science;Southwest University;Guizhou Tea Research Institute;Zheng’an County Jinlin Tea industrial Limited Company;

..............page:381-385

Research development of alpha- linolenic acid
WU Qiao-jin;DU Bing;CAI You-lin;LIANG Zuan-hao;LIN Zhi-guang;QIU Guo-liang;DONG Li-jun;College of Food;South China Agricultural University;Juxiangyuan Health Food Co.;Ltd.;Weisibei Biological Technology Co.;Ltd.;Ireland Glanbia Nutrition Co.;Ltd.;Shanghai Representative Office;

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

Advances on purification,characterization and application of bacteriocin from lactic acid bacteria
DU Jing-fang;MIAO Lu-huan;BAI Feng-ling;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:391-395+400

Research progress of nutrient elements and the efficacy of Aronia melanocarpa
YU Xue;HU Wen-zhong;JIANG Ai-li;CHEN Yan-zhu;LIU Xing-bo;College of Life Science;Dalian Nationalities University;

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

ling zhi chan pin bei peng wei kang ai gong xiao bei kua da

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