1002-0306
2016 Issue 12
..............page:20-22
Determination of niacin in cereals by using ultra performance liquid chromatography- tandem mass spectrometry
LIANG Min- hui;CUI Ya- juan;LI Quan-xia;CHEN Zhao-tian;LI Dong;Beijing Nutrition Resources Institute;
LIANG Min- hui;CUI Ya- juan;LI Quan-xia;CHEN Zhao-tian;LI Dong;Beijing Nutrition Resources Institute;
..............page:49-52+59
Simultaneous determination of ten plant growth regulators and fungicides in bean sprouts using Qu ECh ERS- UPLC- MS / MS
CHENG Sheng- hua;YANG Chun- liang;ZENG Shao- dong;WEI Xiao- yi;WANG Ming- yue;LI Ji- hua;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment on Agro- products Processing;Ministry of Agriculture;
CHENG Sheng- hua;YANG Chun- liang;ZENG Shao- dong;WEI Xiao- yi;WANG Ming- yue;LI Ji- hua;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment on Agro- products Processing;Ministry of Agriculture;
..............page:53-59
Analysis of volatile components in Bengue shochu by different extraction methods with gas chromatography- mass spectrometry
CHEN Yan;LI Xiao-hui;ZHANG Dan;ZHOU Yong-wen;ZHANG Wei-guang;College of Food Science;Southwest University;Chongqing Jinlifang Winery Co.;Ltd.;
CHEN Yan;LI Xiao-hui;ZHANG Dan;ZHOU Yong-wen;ZHANG Wei-guang;College of Food Science;Southwest University;Chongqing Jinlifang Winery Co.;Ltd.;
..............page:60-66+70
Research to moisture content,free form amino acids,polyphenols quality ingredients of Congou black tea by near infrared spectroscopy
LIU Hong- lin;School of Tourism and Service Management;Chongqing University of Education;Southwest University;
LIU Hong- lin;School of Tourism and Service Management;Chongqing University of Education;Southwest University;
..............page:67-70
Analysis and comparison of volatile constituents in the fruits and leaves of Eucalyptus citriodora
QU Lian;ZHANG Wen- yang;LIU Xiong- min;MA Li;LAI Fang;College of Chemistry and Chemical Engineering;Guangxi University;
QU Lian;ZHANG Wen- yang;LIU Xiong- min;MA Li;LAI Fang;College of Chemistry and Chemical Engineering;Guangxi University;
..............page:71-75+88
The application of magnetite graphene nanocomposite in the determination of pyrethroid pesticides
QIU Xia- qing;YUE Du- sheng;Kunshan Products Quality Supervision and Inspection Institute;
QIU Xia- qing;YUE Du- sheng;Kunshan Products Quality Supervision and Inspection Institute;
..............page:76-79+93
~1H- NMR Spectroscopy and authenticity identification for Wuchang Daohuaxiang rice
HE Yao;ZHENG Yan-jie;DENG Ling-li;XU Jing-jing;SHEN Gui- ping;YANG Wan-ying;DONG Ji-yang;Department of Electronic Science;Xiamen University;Key Laboratory of Plasma and Nuclear Magnetic Resonance;Shenzhen Academy of Metrology & Quality Inspection;School of Information Engineering;East China University of Technology;
HE Yao;ZHENG Yan-jie;DENG Ling-li;XU Jing-jing;SHEN Gui- ping;YANG Wan-ying;DONG Ji-yang;Department of Electronic Science;Xiamen University;Key Laboratory of Plasma and Nuclear Magnetic Resonance;Shenzhen Academy of Metrology & Quality Inspection;School of Information Engineering;East China University of Technology;
..............page:80-84+171
Total saponins retention rate prediction model of ultrafiltration for fibrous rhizome herbs based on BP neural network
WANG Ji- long;LIU Xiao- xia;WEI Shu- chang;LIU Chun;JIN Hui;FAN Ling-yun;Gansu University of Chinese Medicine;
WANG Ji- long;LIU Xiao- xia;WEI Shu- chang;LIU Chun;JIN Hui;FAN Ling-yun;Gansu University of Chinese Medicine;
..............page:85-88
Effects of carrageenan on the molecular weight and microstructure of gluten during freeze- thaw cycles storage
WANG Xing- xing;YU Xiao- lin;HU Zhuo- yan;ZHOU Mo- lin;ZHAO Lei;College of Food Science;South China Agricultural University;
WANG Xing- xing;YU Xiao- lin;HU Zhuo- yan;ZHOU Mo- lin;ZHAO Lei;College of Food Science;South China Agricultural University;
..............page:89-93
Effect of enzymatic interesterification on triacylalycerols composition and their physical characteristics of palm stearin- based plastic fats
ZHAO Ya- li;ZONG Min-hua;LI Bing;WU Hong;School of Food Science and Engineering;South China University of Technology;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;
ZHAO Ya- li;ZONG Min-hua;LI Bing;WU Hong;School of Food Science and Engineering;South China University of Technology;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;
..............page:94-97+103
Effect of processing on the quality of frozen and fresh tilapia fillet
WEI Ping;SHENG Jin-feng;LIU Xiao-ling;XIN Ming;SUN Jian;BAI Yang;MI Shun-li;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;College of Light Industry and Food Engineering;Guangxi University;Baiyang Aquatic Group;Incorporated;
WEI Ping;SHENG Jin-feng;LIU Xiao-ling;XIN Ming;SUN Jian;BAI Yang;MI Shun-li;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;College of Light Industry and Food Engineering;Guangxi University;Baiyang Aquatic Group;Incorporated;
..............page:98-103
Roasting impact on acrylamide and Advanced glycation end products content in roasted rice tea
YU Wu- mei;HU Zhi- quan;NIU Meng;LIU You- ming;ZHAO Si-ming;College of Food Science and Technology;Huazhong Agricultural University;
YU Wu- mei;HU Zhi- quan;NIU Meng;LIU You- ming;ZHAO Si-ming;College of Food Science and Technology;Huazhong Agricultural University;
..............page:104-107+112
Effects of high oxygen pretreatment on sweet potato on its juice concentrate quality
ZHANG Wen- tao;LI Xi-hong;PAN Yan-fang;JIA Xiao-yu;LIU Xia;JIANG Nan;SONG Xin-fei;College of Food Engineering and Biotechrology;Tianjin University of Science and Technology;Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center;Tianjin Gasin- brilliant Fresh Technology Co.;Ltd.;Rushan R & D Center of SDIC Zhonglu Fruit Juice Co.;Ltd.;
ZHANG Wen- tao;LI Xi-hong;PAN Yan-fang;JIA Xiao-yu;LIU Xia;JIANG Nan;SONG Xin-fei;College of Food Engineering and Biotechrology;Tianjin University of Science and Technology;Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center;Tianjin Gasin- brilliant Fresh Technology Co.;Ltd.;Rushan R & D Center of SDIC Zhonglu Fruit Juice Co.;Ltd.;
..............page:108-112
The changes of antioxidation parameters and antigenicity characteristics of ovalbumin in refrigerated- storage liquid egg white samples during dense phase carbon dioxide sterilization treatments
DAI Yan;FAN Bei;LU Jia;HOU Meng;HAN Zhao-peng;LU Xiao-ming;Beijing DQY Egg Safety Agricultural Technology Co.;Ltd.;The Chinese Academy of Agricultural Sciences Institute of Atomic Energy Use;
DAI Yan;FAN Bei;LU Jia;HOU Meng;HAN Zhao-peng;LU Xiao-ming;Beijing DQY Egg Safety Agricultural Technology Co.;Ltd.;The Chinese Academy of Agricultural Sciences Institute of Atomic Energy Use;
..............page:113-116+121
Study on carbamate sensitivity of acetycholinesterase extracted from chicken brain
ZHANG Jia- jia;HUANG Hui- hua;College of Light Industry and Food Sciences;South China University of Technology;
ZHANG Jia- jia;HUANG Hui- hua;College of Light Industry and Food Sciences;South China University of Technology;
..............page:117-121
Study on change of basic nutrition components of Dezhou braised chicken during processing
LIU Deng- yong;WANG Nan;ZHANG Qing-yong;XU Xin-lian;DENG Ya- jun;WANG Sai-sai;SONG Ai-yi;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Shandong Dezhou Braised Chicken Co.;Ltd.;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;
LIU Deng- yong;WANG Nan;ZHANG Qing-yong;XU Xin-lian;DENG Ya- jun;WANG Sai-sai;SONG Ai-yi;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Shandong Dezhou Braised Chicken Co.;Ltd.;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;
..............page:122-126
Effect of cultivated soil on aroma compounds in ‘Chinese Kushui rose petal’( R.sertata × R.rugosa)
CHEN Yu- rong;LI Ji-xin;HANG Jie;HE Ying-xia;XU Qiong;JIANG Yu-mei;College of Food Science and Engineering;Gansu Agricultural University;Lanzhou Agriculture Science and Technology Extension Center;
CHEN Yu- rong;LI Ji-xin;HANG Jie;HE Ying-xia;XU Qiong;JIANG Yu-mei;College of Food Science and Engineering;Gansu Agricultural University;Lanzhou Agriculture Science and Technology Extension Center;
..............page:127-133
Research of correlation between sensory evaluation and insturmental measurement of noodles texture
YU Yan;JIANG Song;School of Food and Biological Engineering;Jiangsu University;
YU Yan;JIANG Song;School of Food and Biological Engineering;Jiangsu University;
..............page:134-138+143
Effects of low sodium salt on the sodium and potassium content,hardness and protein secondary structure of preserved eggs
ZHOU Li;ZHANG Ya- wei;LIU Wei;XU Meng;MA Zhi- fang;HUI Teng;PENG Zeng- qi;College of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;
ZHOU Li;ZHANG Ya- wei;LIU Wei;XU Meng;MA Zhi- fang;HUI Teng;PENG Zeng- qi;College of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;
..............page:139-143
Establishment and evaluation of predictive model for the shelf life of chilled yellow broiler
CHEN Peng;CHENG Jing-rong;YANG Yu-xin;FANG Shao-qin;LIU Xue-ming;College of Bioscience and Bioengineering;Jiangxi Agricultural University;Sericultural and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;Guangzhou Kwang Feng Industrial Co.;Ltd.;
CHEN Peng;CHENG Jing-rong;YANG Yu-xin;FANG Shao-qin;LIU Xue-ming;College of Bioscience and Bioengineering;Jiangxi Agricultural University;Sericultural and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;Guangzhou Kwang Feng Industrial Co.;Ltd.;
..............page:144-148+177
Comparative research on basic ingredients and volatile aroma compounds of Rosa roxburghii Tratt and Rosa sterilis D.shi
ZHANG Dan;WEI Guang-xin;WANG Wen;FENG Fei;ZENG Fan-kun;College of Food Science;Southwest University;Engineering Technique Research Center of Chongqing for Special Food;Anshun Yixing Food Co.;Ltd.;
ZHANG Dan;WEI Guang-xin;WANG Wen;FENG Fei;ZENG Fan-kun;College of Food Science;Southwest University;Engineering Technique Research Center of Chongqing for Special Food;Anshun Yixing Food Co.;Ltd.;
..............page:149-154+177
Structural changes of silver carp slide during frozen storage
LIN Tian- quan;FAN Da-ming;HUANG Jian-lian;ZHOU Wen-guo;ZHANG Wen-hai;ZHOU Lin;CHEN Wei;ZHAO Jian-xin;ZHANG Hao;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Fujian Anjoyfood Share Co.;Ltd.;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Technology & Business University;
LIN Tian- quan;FAN Da-ming;HUANG Jian-lian;ZHOU Wen-guo;ZHANG Wen-hai;ZHOU Lin;CHEN Wei;ZHAO Jian-xin;ZHANG Hao;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Fujian Anjoyfood Share Co.;Ltd.;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Technology & Business University;
..............page:155-159+182
Using the NMR to study the quality of duck egg yolk with salt
LIU Si- qi;LIN Xiang- yang;ZHU Feng;LI Shuang-shuang;ZHU Yin-yue;CHEN Hui-ling;College of Biological Science and Engineering;Fuzhou University;
LIU Si- qi;LIN Xiang- yang;ZHU Feng;LI Shuang-shuang;ZHU Yin-yue;CHEN Hui-ling;College of Biological Science and Engineering;Fuzhou University;
..............page:160-165+189
ACE- inhibitory peptides derived from milk protein by continuous coupling of enzymatic hydrolysis and membrane separation without material feeding
GONG Yang;MA Hai- le;WANG Yang;GOU Wen-lai;XIONG Jian;LIU Fang;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincial Key Laboratory for Food Physical Processing;
GONG Yang;MA Hai- le;WANG Yang;GOU Wen-lai;XIONG Jian;LIU Fang;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincial Key Laboratory for Food Physical Processing;
..............page:166-171
Enzymolysis goose blood preparation high amino acid goose blood heme
QIN Chun- qing;HUANG Ke;LI Ben-jiao;CHENG Ya-jiao;LENG An-zhong;LIU Xiong;Coleege of Food Science;Southwest University;Qing shui- wan Food Co.;Ltd.;
QIN Chun- qing;HUANG Ke;LI Ben-jiao;CHENG Ya-jiao;LENG An-zhong;LIU Xiong;Coleege of Food Science;Southwest University;Qing shui- wan Food Co.;Ltd.;
..............page:172-177
Identification and drug resistance analysis on the lactic acid bacteria of cow milk in the pastoral areas of Damao Banner in Inner Mongolia
LV Yao- long;LI Shao-ying;BAO Dan-dan;ZHAO Chun-jie;Vocational and Technical College of Inner Mongolia Agricultural University;Food Science and Engineering College of Inner Mongolia Agricultural University;
LV Yao- long;LI Shao-ying;BAO Dan-dan;ZHAO Chun-jie;Vocational and Technical College of Inner Mongolia Agricultural University;Food Science and Engineering College of Inner Mongolia Agricultural University;
..............page:178-182
Optimization of the fermentation conditions for transglutaminase by recombinant Escherichia coli
SHU Chang;LUO Shui-zhong;CAI Jing;JIANG Shao-tong;ZHENG Zhi;School of Food Science and Engineering;Key Laboratory for Agricultural Products Processing of Anhui Province;
SHU Chang;LUO Shui-zhong;CAI Jing;JIANG Shao-tong;ZHENG Zhi;School of Food Science and Engineering;Key Laboratory for Agricultural Products Processing of Anhui Province;
..............page:183-189
The growth of Staphylococcus aureus on pork and the temporal expression of staphylococcal enterotoxin K( sek) gene
WANG Qiong;ZHANG Rong;CHEN Juan;LONG Hu;TANG Jun- ni;College of Life Science and Technology;Southwest University for Nationalities;
WANG Qiong;ZHANG Rong;CHEN Juan;LONG Hu;TANG Jun- ni;College of Life Science and Technology;Southwest University for Nationalities;
..............page:190-194
Study on the fermentation technology of the mixed juice drink of bitter melon juice and wort
XU Xiao- mei;TAO Xing- wu;LIU Ren-lu;LOU Ya-jun;College of Biotechnology and Pharmaceutical Engineering;Wuhan Polytechnic University;
XU Xiao- mei;TAO Xing- wu;LIU Ren-lu;LOU Ya-jun;College of Biotechnology and Pharmaceutical Engineering;Wuhan Polytechnic University;
..............page:195-199+205
Effect of ultrasound pretreatment on enzymatic preparation of ACE- inhibitory peptides from defatted wheat germ
MAO Li;MA Hai- le;PAN Zhong-li;XU Kang-kang;WANG Yu-cheng;School of Food and Bioengineering;Jiangsu University;Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province;
MAO Li;MA Hai- le;PAN Zhong-li;XU Kang-kang;WANG Yu-cheng;School of Food and Bioengineering;Jiangsu University;Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province;
..............page:200-205
Optimization of culture conditions and trehalose extractive technology of Pseudozyma sp.JCC207
WANG Shuai;YIN Hua;REN Hong-xia;HOU Xu-guang;MIAO Jin-lai;ZHENG Zhou;State Key Laboratory of Biological Fermentation Engineering of Beer;Shandong University;Key Laboratory of Marine Bioactive Substance;State Oceanic Administration;Qingdao Agricultural University;
WANG Shuai;YIN Hua;REN Hong-xia;HOU Xu-guang;MIAO Jin-lai;ZHENG Zhou;State Key Laboratory of Biological Fermentation Engineering of Beer;Shandong University;Key Laboratory of Marine Bioactive Substance;State Oceanic Administration;Qingdao Agricultural University;
..............page:206-211
Optimization of hydrolysis conditions of catfish bone paste
GUO Yao- hua;SHANG Xin-ru;YUE Lan-xin;FAN Xiao-pan;MA Li-zhen;ZHANG Ling;The Department of Aquariculture Science of Tianjin Agriculture University;The Department of Food Science and Biological Engineering of Tianjin Agriculture University;Tianjin Engineering and Technology Research Center of Agricultural Products Procesing;Tianjin KUANDA Aquatic Food Co.;Ltd.;High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory;
GUO Yao- hua;SHANG Xin-ru;YUE Lan-xin;FAN Xiao-pan;MA Li-zhen;ZHANG Ling;The Department of Aquariculture Science of Tianjin Agriculture University;The Department of Food Science and Biological Engineering of Tianjin Agriculture University;Tianjin Engineering and Technology Research Center of Agricultural Products Procesing;Tianjin KUANDA Aquatic Food Co.;Ltd.;High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory;
..............page:212-216
Optimal enzymatic preparation conditions and antioxidative activity of giant salamander bioactive peptide
ZHANG Jia- chan;WANG Chang-tao;LI Meng;ZHAO Dan;School of Science;Beijing Technology and Business University;Beijing Key Laboratory of Plant Resources Research and Development;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;
ZHANG Jia- chan;WANG Chang-tao;LI Meng;ZHAO Dan;School of Science;Beijing Technology and Business University;Beijing Key Laboratory of Plant Resources Research and Development;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;
..............page:217-221+242
Study on fermented by Neurospora crassa to improve structural style of soybean meal nutrition
REN Zhi- qing;DENG Ze-yuan;SONG Li-wen;YANG Jian-yuan;LIU Rong;FAN Ya-wei;State Key Lab of Food Science and Technology;Nanchang University;College of Pharmaceutical and Life Sciences;Jiujiang University;
REN Zhi- qing;DENG Ze-yuan;SONG Li-wen;YANG Jian-yuan;LIU Rong;FAN Ya-wei;State Key Lab of Food Science and Technology;Nanchang University;College of Pharmaceutical and Life Sciences;Jiujiang University;
..............page:222-225+249
Study on volatile components of wine fermented with wild and commercial Saccharomyces cerevisiae yeasts
LIU Jun- xi;JIANG Kai-kai;HAN Ai-qin;LI Rui-rui;ZHAO Xin-jie;SUN Yu-xia;WANG Shi-ping;Shandong Key Laboratory of Microbial Engineering;Qilu University of Technology;Institute of Agro- Food Science and Technology;Shandong Academy of Agricultural Sciences;Key Laboratory of Agro- Products Processing Technology of Shandong;
LIU Jun- xi;JIANG Kai-kai;HAN Ai-qin;LI Rui-rui;ZHAO Xin-jie;SUN Yu-xia;WANG Shi-ping;Shandong Key Laboratory of Microbial Engineering;Qilu University of Technology;Institute of Agro- Food Science and Technology;Shandong Academy of Agricultural Sciences;Key Laboratory of Agro- Products Processing Technology of Shandong;
..............page:226-232+255
Optimization of L- lactic acid fermentation process in Lactobacillus paracasei through on- line physiological parameter CER and RQ
ZHANG Yue;TIAN Xi- wei;WANG Yong- hong;CHU Ju;ZHUANG Ying-ping;ZHANG Si-liang;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;
ZHANG Yue;TIAN Xi- wei;WANG Yong- hong;CHU Ju;ZHUANG Ying-ping;ZHANG Si-liang;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;
..............page:233-236+319
Preparation of solid lipid nanoparticles formulation by combination of curcumin with tea polyphenols and the study of anti- tumor activity
JIA Kun;LI Rui;ZHANG Quan;School of Food and Bioengineering;Xihua University;West China School of Pharmacy;Sichuan University;
JIA Kun;LI Rui;ZHANG Quan;School of Food and Bioengineering;Xihua University;West China School of Pharmacy;Sichuan University;
..............page:237-242
Optimization of the walnut antioxidant polypeptide’s spray drying process
MA Yan;MENG Xian-jun;Center of Experimental Teaching;Shenyang Normal College;College of Food;Shenyang Agriculture University;
MA Yan;MENG Xian-jun;Center of Experimental Teaching;Shenyang Normal College;College of Food;Shenyang Agriculture University;
..............page:243-249
Preparation of inulin pear juice and its function evaluation
YU Dong- ning;YU Ji- cheng;MA Hui-chuan;XIA Xiao-nan;LIU Li-tao;College of Life Science;Dalian Nationalities University;
YU Dong- ning;YU Ji- cheng;MA Hui-chuan;XIA Xiao-nan;LIU Li-tao;College of Life Science;Dalian Nationalities University;
..............page:250-255
Optimization of extraction and physicochemical property of polysaccharides from lotus root
SUN Jie;YI Yang;WANG Hong-xun;WANG Li-mei;MIN Ting;ZHOU Min;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Engineering Research Center for Fresh Food;College of Biological & Pharmaceutical Engineering;Wuhan Polytechnic University;
SUN Jie;YI Yang;WANG Hong-xun;WANG Li-mei;MIN Ting;ZHOU Min;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Engineering Research Center for Fresh Food;College of Biological & Pharmaceutical Engineering;Wuhan Polytechnic University;
..............page:256-260
Optimization of processing parameters for vacuum frying of lotus seeds using response surface methodology
WANG Wei- wei;ZHAO Ying-ting;ZHUANG Wei-jing;ZHENG Bao-dong;TIAN Yu-ting;College of Food Science;Fujian Agriculture and Forestry University;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch;
WANG Wei- wei;ZHAO Ying-ting;ZHUANG Wei-jing;ZHENG Bao-dong;TIAN Yu-ting;College of Food Science;Fujian Agriculture and Forestry University;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch;
..............page:261-266
Study on extraction technology of total flavonoids in Platycodon grandiflorum stems with aqueous two- phase cooperated with microwave methods and its antioxidant ability
ZHONG Fang- li;WANG Wen-jiao;WANG Xiao-lin;XIU Yang-yang;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;School of Chemistry;Jilin University;
ZHONG Fang- li;WANG Wen-jiao;WANG Xiao-lin;XIU Yang-yang;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;School of Chemistry;Jilin University;
..............page:267-271+277
Optimized extraction technology of taurine from Haliotis discus hannai visceral by response surface methodology
CUI Can;ZHANG Qian;ZHANG Ling-jing;WENG Ling;LI Yue-jin;LEI Gui-ying;CAO Min-jie;College of Food and Biological Engineering;Jimei University of Fujian Province;National and Local Joint Engineering Research Center of Processing Technology for Aquatic Products;Taixiang Group Company;Marine Food Nutrition Research Institute;
CUI Can;ZHANG Qian;ZHANG Ling-jing;WENG Ling;LI Yue-jin;LEI Gui-ying;CAO Min-jie;College of Food and Biological Engineering;Jimei University of Fujian Province;National and Local Joint Engineering Research Center of Processing Technology for Aquatic Products;Taixiang Group Company;Marine Food Nutrition Research Institute;
..............page:272-277
Research on degreasing methods and physical- chemical characteristics with degreasing before and after of gelatin from silver carp skin
ZHENG Hai- xu;HOU Hu;NIU Hui- na;CHEN Tie- jun;LI Ba- fang;College of Food Science and Engineering;Ocean University of China;
ZHENG Hai- xu;HOU Hu;NIU Hui- na;CHEN Tie- jun;LI Ba- fang;College of Food Science and Engineering;Ocean University of China;
..............page:278-282
Optimization of mcrowave pre- fried conditioning of chicken breast
SHI Shuai;ZHANG Wei;XU Hai- xiang;QU Gui- xiang;ZHAO Yu- xia;Jiangsu Agri-Animal Husbandry Vocational College;
SHI Shuai;ZHANG Wei;XU Hai- xiang;QU Gui- xiang;ZHAO Yu- xia;Jiangsu Agri-Animal Husbandry Vocational College;
..............page:283-287+294
Characterization and optimization of subcritical water extraction of pectin from kiwi pomace by response surface methodology
MIAO Zhuang;FAN Ming- tao;CHENG Zheng-gen;QI Yi-man;ZHANG Ting-jing;PENG Shuai;College of Food Science and Engineering;Northwest A&F University;
MIAO Zhuang;FAN Ming- tao;CHENG Zheng-gen;QI Yi-man;ZHANG Ting-jing;PENG Shuai;College of Food Science and Engineering;Northwest A&F University;
..............page:288-294
Optimization of the ultrasound- assisted extraction of flavonoids from propolis and its antioxidant activity
ZENG Lin- hui;DENG Ze- yuan;YU Xiu- liang;LI Hong- yan;State Key Laboratory of Food Science and Technology;Nanchang University;
ZENG Lin- hui;DENG Ze- yuan;YU Xiu- liang;LI Hong- yan;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:295-300
Ultrasonic microwave extraction technology of Xinjiang phenylethanoid glycosides from Cistanche tubulosa
DING Hui- ling;XU Dan- dan;JIN Tian- you;ZHANG Hong- yu;WANG Liang;The College of Life Science and Technology;Xinjiang University;
DING Hui- ling;XU Dan- dan;JIN Tian- you;ZHANG Hong- yu;WANG Liang;The College of Life Science and Technology;Xinjiang University;
..............page:301-305
Optimization of flash- extraction of larch arabinogalactan using response surface analysis and its characterization
CHEN Yuan;LI Jian-xia;ZHU Rui-qian;SUN Meng-meng;DONG Jie-qiong;WANG Jian-zhong;College of Biological Sciences and Technology;Beijing Forestry University;School of Nature Conservation;Beijing Forestry University;
CHEN Yuan;LI Jian-xia;ZHU Rui-qian;SUN Meng-meng;DONG Jie-qiong;WANG Jian-zhong;College of Biological Sciences and Technology;Beijing Forestry University;School of Nature Conservation;Beijing Forestry University;
..............page:306-310+324
Optimization of extraction technology of quinoa polyphenols by response surface methodology
LU Yu;A Rong;ZHANG Yuan- yuan;ZHANG Mei- Li;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LU Yu;A Rong;ZHANG Yuan- yuan;ZHANG Mei- Li;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:311-315+344
Migration analysis of photo- initiator EDB in UV ink through food flexible packaging
ZHANG Peng- fei;WANG Yu- feng;WANG Jian- qing;LIN Xiao-yu;College of Packaging and Printing Engineering;Tianjin University of Science & Technology;
ZHANG Peng- fei;WANG Yu- feng;WANG Jian- qing;LIN Xiao-yu;College of Packaging and Printing Engineering;Tianjin University of Science & Technology;
..............page:316-319
Effect of sodium alginate coating on storage of fresh- cut taro
WANG Mei;XU Li;SONG Chang-jun;WANG Mei-fen;TANG Jing;School of Liquor and Food Engineering;Guizhou University;
WANG Mei;XU Li;SONG Chang-jun;WANG Mei-fen;TANG Jing;School of Liquor and Food Engineering;Guizhou University;
..............page:320-324
Study on preservation of Hass avocado fruit by polylactic acid film
ZHANG Yi- zhu;LI Wei;FU Zheng- yi;ZHANG Wei- yang;CHENG Shu- jun;LU Chong;School of Materials Science and Engineering;East China University of Science and Technology;
ZHANG Yi- zhu;LI Wei;FU Zheng- yi;ZHANG Wei- yang;CHENG Shu- jun;LU Chong;School of Materials Science and Engineering;East China University of Science and Technology;
..............page:325-328+333
Effect of different packing bags on quality of Gastrodia elata Bl
SUN Hai- yan;MA Jun;ZHOU Ai-min;LI Xin-sheng;ZHANG Xiao-hong;ZHANG He;Shaanxi Key Laboratory of Resource Biology;Shaanxi University of Technology School of Biological Science and Engineering;National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation;Qinling Bashan Mountains Bioresources Comprehensive Development C.I.C.Chaoyang Road;National Engineering and Technology Research Center of Agriculture Products Freshness Protection;Sichuan chi- jian Traditional Chinese Medicine Technology Co.;Ltd.;
SUN Hai- yan;MA Jun;ZHOU Ai-min;LI Xin-sheng;ZHANG Xiao-hong;ZHANG He;Shaanxi Key Laboratory of Resource Biology;Shaanxi University of Technology School of Biological Science and Engineering;National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation;Qinling Bashan Mountains Bioresources Comprehensive Development C.I.C.Chaoyang Road;National Engineering and Technology Research Center of Agriculture Products Freshness Protection;Sichuan chi- jian Traditional Chinese Medicine Technology Co.;Ltd.;
..............page:329-333
Changes in the content of ATP- related compounds and exploration its degradation pathway in crabs meat during chilled storage
SONG Xue;QIU Wei- qiang;CHEN Shun- sheng;WANG Dan-ni;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
SONG Xue;QIU Wei- qiang;CHEN Shun- sheng;WANG Dan-ni;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
..............page:334-338+360
Purification and serum uric acid level reducing effect of phenylethanoid glycosides extract from seeds of Plantago asiatica L.
PI Jing- yu;SU Yu;LI Ya;LUO Cheng;ZOU Bin;WAN Yin;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;Food College of Nanchang University;Jiangxi Institute of Pharmaceutical Research;
PI Jing- yu;SU Yu;LI Ya;LUO Cheng;ZOU Bin;WAN Yin;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;Food College of Nanchang University;Jiangxi Institute of Pharmaceutical Research;
..............page:339-344
Nutrients and non- volatile tastecompounds of Cereus sinensis
ZHOU Xue- fei;LIU Ke- hai;CHEN Shun-sheng;College of Food Science & Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic- Product Processing & Preservation;
ZHOU Xue- fei;LIU Ke- hai;CHEN Shun-sheng;College of Food Science & Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic- Product Processing & Preservation;
..............page:345-349
Effects of ginger extract on activities of antioxidant enzymes and phase II detoxifying enzymes in benzo( α ) pyrene- treated rats
LI Feng;LIU Zhen-wei;LI Qing-zhi;LI Da-peng;TANG Xiao-zhen;WANG Yong-li;College of Food Science and Engineering;Shandong Agricultural University;Laiwu Academy of Agricultural Science;
LI Feng;LIU Zhen-wei;LI Qing-zhi;LI Da-peng;TANG Xiao-zhen;WANG Yong-li;College of Food Science and Engineering;Shandong Agricultural University;Laiwu Academy of Agricultural Science;
..............page:350-353+370
Review and prospect on pore- forming technology and application of porous starch
LI Xian;FAN Xiao- ping;JIANG Zhuo;XIANG Hong;ZHANG Qin-fa;College of Food Science;South China Agricultural University;
LI Xian;FAN Xiao- ping;JIANG Zhuo;XIANG Hong;ZHANG Qin-fa;College of Food Science;South China Agricultural University;
..............page:354-360
Review of extraction methods of rice bran oil oryzanol
WANG Rong;LIN Qin- lu;JIANG Peng;HUANG Ping;LI Jia- jia;LIANG Ying;National Engineering Laboratory For Rice and By-product Deep Processing;Center South University of Forestry & Technology;
WANG Rong;LIN Qin- lu;JIANG Peng;HUANG Ping;LI Jia- jia;LIANG Ying;National Engineering Laboratory For Rice and By-product Deep Processing;Center South University of Forestry & Technology;
..............page:361-364+370
A review on the effects of irradiation on the protein conformation and gelation properties of muscle protein
DENG Si- yao;LV Liang- yu;YANG Wen- ge;ZHOU Xing- yu;School of Marine Science;Ningbo University;
DENG Si- yao;LV Liang- yu;YANG Wen- ge;ZHOU Xing- yu;School of Marine Science;Ningbo University;
..............page:365-370
Research progress of detecting methods for Vibrio parahaemolyticus
LI Hong- na;YUAN Fei;ZHOU Wei-e;LUO Yun-jing;ZHANG Feng;LI Shao-hui;Chinese Academy of Inspection and Quarantine;Beijing University of Technology;
LI Hong- na;YUAN Fei;ZHOU Wei-e;LUO Yun-jing;ZHANG Feng;LI Shao-hui;Chinese Academy of Inspection and Quarantine;Beijing University of Technology;
..............page:371-374
Research progress on biological processing of wheat bran and its application in flour product
LIU Jiao;WANG Li-ping;TAN Bin;WU Wei-guo;Academy of State Administration of Grain;Agricultural University of Hunan;
LIU Jiao;WANG Li-ping;TAN Bin;WU Wei-guo;Academy of State Administration of Grain;Agricultural University of Hunan;
..............page:375-379
Heterologous expression systems for recombinant production of antimicrobial peptides
LIU Hui;ZHANG Lan- wei;YI Hua-xi;HAN Xue;School of Chemcial Engneering and Technology;Harbin Institute of Technology;
LIU Hui;ZHANG Lan- wei;YI Hua-xi;HAN Xue;School of Chemcial Engneering and Technology;Harbin Institute of Technology;
..............page:380-384+390
Progress in researches on lactic acid bacteria- fermented soymilk
LI Xue- li;HU Hai-e;ZHANG Jin-tao;LUO Shui-ping;LIANG Hong- yuan;LI Gan-long;CHEN Hua-fang;Guangzhou Eastroc Food & Beverage Co.;Ltd.;Guangdong Eastroc Vitamin Beverage Co.;Ltd.;Shenzhen Eastroc Beverage Industrial Co.;Ltd.;
LI Xue- li;HU Hai-e;ZHANG Jin-tao;LUO Shui-ping;LIANG Hong- yuan;LI Gan-long;CHEN Hua-fang;Guangzhou Eastroc Food & Beverage Co.;Ltd.;Guangdong Eastroc Vitamin Beverage Co.;Ltd.;Shenzhen Eastroc Beverage Industrial Co.;Ltd.;
..............page:385-390
Progress in collagen peptide and its applications
LIU Hai-;ying;School of Food Science and Technology;Jiangnan University;
LIU Hai-;ying;School of Food Science and Technology;Jiangnan University;
..............page:391-394+399
Progress in research on qualities of fruit and vegetable juices treated by high pressure homogenization
DAI Lei;SUN Cui- xia;LIU Fu- guo;GAO Yan- xiang;College of Food Science and Nutritional Engineering;China Agricultural University;
DAI Lei;SUN Cui- xia;LIU Fu- guo;GAO Yan- xiang;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:395-399