1002-0306
2016 Issue 13
..............page:14-16
ji yu da shu ju de shi pin an quan feng xian fen xi yan jiu
han dan ; mu jing ;
han dan ; mu jing ;
..............page:24-28
wo guo shi pin an quan fa zhong de 10 bei cheng fa xing pei chang ji zhi tan jiu
liao shan kang ; mo xiao chun ;
liao shan kang ; mo xiao chun ;
..............page:30-32
Antioxidant activity of polyphenols from Lycium ruthenicum Murr.
YAN Ya- mei;MI Jia;LU Lu;RAN Lin-wu;LUO Qing;LI Yue-kun;LI Xiao- ying;ZENG Xiao-xiong;CAO You-long;National Wolfberry Engineering Research Center;College of Food Science and Technology;Nanjing Agriculture University;Laboratory Animals Center;Ningxia Medical University;
YAN Ya- mei;MI Jia;LU Lu;RAN Lin-wu;LUO Qing;LI Yue-kun;LI Xiao- ying;ZENG Xiao-xiong;CAO You-long;National Wolfberry Engineering Research Center;College of Food Science and Technology;Nanjing Agriculture University;Laboratory Animals Center;Ningxia Medical University;
..............page:49-52
Effect of different storage on the pigment and biological activity of walnut green husk
WANG Xiao- ting;LIU Hui- ping;ZHU Zhen- yuan;ZHANG Jing;GUO Ming-zhu;LUO You;LIU Fei;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
WANG Xiao- ting;LIU Hui- ping;ZHU Zhen- yuan;ZHANG Jing;GUO Ming-zhu;LUO You;LIU Fei;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
..............page:53-57+62
Effect on yeast and lactic acid bacteria fermentation of millet starch viscosity
KOU Fang;KANG Li-jun;ZHANG Li-li;YIN Jing;LI Wen-jie;WANG Wei-hao;XIA Tian- tian;NING Dong-xue;CAO Long-kui;College of Food Science;Heilongjiang Bayi Agricultural University;Heilongjiang Farm Produce Processing Development Center;
KOU Fang;KANG Li-jun;ZHANG Li-li;YIN Jing;LI Wen-jie;WANG Wei-hao;XIA Tian- tian;NING Dong-xue;CAO Long-kui;College of Food Science;Heilongjiang Bayi Agricultural University;Heilongjiang Farm Produce Processing Development Center;
..............page:58-62
Antioxidation and antibacterial property of flavonoids compounds extracted from Suaeda
ZHAO Xue- si;SHI Ren-li;LI Yan;YU Wen-long;WANG Xiang-hong;Vocational and technical college of Cangzhou;College of Food Science and Technology;Agricultural University of Hebei;
ZHAO Xue- si;SHI Ren-li;LI Yan;YU Wen-long;WANG Xiang-hong;Vocational and technical college of Cangzhou;College of Food Science and Technology;Agricultural University of Hebei;
..............page:63-66+71
Beef sensory qualities prediction based on stepwise regression method
WANG Yong- feng;LANG Yu-miao;FENG Yong-hong;LI Jing;ZHANG Wen-hua;LI Hai- peng;XIE Peng;ZHANG Song-shan;SUN Bao-zhong;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Xia Hua Muslem Meat Food Co.;Ltd.;
WANG Yong- feng;LANG Yu-miao;FENG Yong-hong;LI Jing;ZHANG Wen-hua;LI Hai- peng;XIE Peng;ZHANG Song-shan;SUN Bao-zhong;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Xia Hua Muslem Meat Food Co.;Ltd.;
..............page:67-71
Inhibition of Avicennia Marina antimicrobial protein against banana anthrax
ZHOU Gui;XIE Yi-dong;ZHAO Qin;WU Dan-dan;CHEN Huan-er;JIANG Lei;WU Bo;School of Marine Sciences and Biotechnology;Guangxi University for Nationalities;Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources;Guangxi Noraml University for Nationalities;
ZHOU Gui;XIE Yi-dong;ZHAO Qin;WU Dan-dan;CHEN Huan-er;JIANG Lei;WU Bo;School of Marine Sciences and Biotechnology;Guangxi University for Nationalities;Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources;Guangxi Noraml University for Nationalities;
..............page:72-76+82
Antifungal and antitumor activity of walnut green husk’extracts
DUAN Yan- ling;WEI Xiao- lu;REN Xian- wei;LIU Li;FENG Yue;XIA Xue-shan;Faculty of Life Science and Technology;Kunming University of Science and Technology;
DUAN Yan- ling;WEI Xiao- lu;REN Xian- wei;LIU Li;FENG Yue;XIA Xue-shan;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:77-82
Research of the effect of Periplaneta Americana different extracts on scavenging free radical and anti- lipid perxidation
TANG Xia- guang;ZHANG Chun-mei;LIU Jia;XIAO Pei-yun;YANG Yong-shou;College of Pharmacy and Chemistry;Dali University;Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D;
TANG Xia- guang;ZHANG Chun-mei;LIU Jia;XIAO Pei-yun;YANG Yong-shou;College of Pharmacy and Chemistry;Dali University;Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D;
..............page:83-85+91
Changes of the main nutritional quality and eating quality in the process of braised pork
SHI Xiao- na;ZHAO Zhi-lei;HUANG Feng;ZHANG Liang;ZHANG Chun-jiang;ZHANG Hong;College of Quality and Technology Supervision;Hebei University;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;Comprehensive Key Laboratory of Agro- products Processing;Ministry of Agriculture;Institute of Staple Food Processing Technology;Chinese Academy of Agricultural Sciences;
SHI Xiao- na;ZHAO Zhi-lei;HUANG Feng;ZHANG Liang;ZHANG Chun-jiang;ZHANG Hong;College of Quality and Technology Supervision;Hebei University;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;Comprehensive Key Laboratory of Agro- products Processing;Ministry of Agriculture;Institute of Staple Food Processing Technology;Chinese Academy of Agricultural Sciences;
..............page:86-91
Preliminary study on ammonium sulfate precipitation of selenium- enriched soybean protein isolate
ZHAO Xiao- li;FU Yang;ZHAO Qiang;NING Fang-jian;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;
ZHAO Xiao- li;FU Yang;ZHAO Qiang;NING Fang-jian;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:92-95+100
Chemical modification of levan from Bacillus amyloliquefaciens and antioxidant and antitumor activity of its products
ZHANG Ying;ZENG Yan;ZHANG Li-jiao;YU Peng;SUN Yuan-xia;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;College of Biotechnology;Tianjin University of Science and Technology;
ZHANG Ying;ZENG Yan;ZHANG Li-jiao;YU Peng;SUN Yuan-xia;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;College of Biotechnology;Tianjin University of Science and Technology;
..............page:96-100
Effect of high hydrostatic pressure on qualities of prepared green asparagus spears
FENG Hai- hong;YI Jian-yong;BI Jin-feng;LI Jun;Hebei Normal University of Science and Technology;Institute of Agro- Products Processing Science and Technology;CAAS;Key Laboratory of Agro- Products Processing;Ministry of Agriculture;
FENG Hai- hong;YI Jian-yong;BI Jin-feng;LI Jun;Hebei Normal University of Science and Technology;Institute of Agro- Products Processing Science and Technology;CAAS;Key Laboratory of Agro- Products Processing;Ministry of Agriculture;
..............page:101-106+111
Effect of different cooling methods on quality of fried glutinous rice balls with sesame
DONG Fan- qing;ZHANG Kun- sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin Universityof Commerce;
DONG Fan- qing;ZHANG Kun- sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin Universityof Commerce;
..............page:107-111
Cholesterol- lowering effect of taurine and its mechanism in high- cholesterol Hep G2 cells
GUO Jun- xia;ZHANG Jing;ZHANG Shan;GAO Ya;CHEN Wen;College of Applied Arts and Science;Beijing Union University;
GUO Jun- xia;ZHANG Jing;ZHANG Shan;GAO Ya;CHEN Wen;College of Applied Arts and Science;Beijing Union University;
..............page:112-115+121
Solubility evaluation of Perilla frutescens seed oil in supercritical carbon dioxide and its antioxidative activity
LIU Yang- yang;ZHAO Xiu- hua;ZU Yuan- gang;GE Yun-long;LI Yuan-yuan;WU Ming-fang;Key Laboratory of Forest Plant Ecology;Northeast Forestry University;Ministry of Education;
LIU Yang- yang;ZHAO Xiu- hua;ZU Yuan- gang;GE Yun-long;LI Yuan-yuan;WU Ming-fang;Key Laboratory of Forest Plant Ecology;Northeast Forestry University;Ministry of Education;
..............page:116-121
Study on proanthocyanidins and anthocyanins contents of Lycium ruthenicum Murr.from different areas
WANG Yang;DING Long;WANG Si- qing;Beijing Laboratory of Urban and Rural Ecological Environment;National Engineering Research Center for Floriculture;Beijing Forestry University;
WANG Yang;DING Long;WANG Si- qing;Beijing Laboratory of Urban and Rural Ecological Environment;National Engineering Research Center for Floriculture;Beijing Forestry University;
..............page:122-126
Optimization of formula of the yam and myotonin medicinal beef balls by response surface methodology
LIU Zhe;LUO Ai- ping;ZHANG Fei;YANG Xiao-zhen;XIA Yi-hang;School of Liquor and Food Engineering;Guizhou University;
LIU Zhe;LUO Ai- ping;ZHANG Fei;YANG Xiao-zhen;XIA Yi-hang;School of Liquor and Food Engineering;Guizhou University;
..............page:127-130+136
Effect of temperature and slice thickness on drying kinetics of hot- air drying of hawthorn slices
WANG Cun- tang;ZHANG Xiong-feng;YANG Li;GAO Ao-han;College of Food and Biological Engineering;Qiqihar University;Tobacco Science Institute of Jiangxi Province;
WANG Cun- tang;ZHANG Xiong-feng;YANG Li;GAO Ao-han;College of Food and Biological Engineering;Qiqihar University;Tobacco Science Institute of Jiangxi Province;
..............page:131-136
Screening of isopentenyl diphosphate isomerase( IDI)in engineering Escherichia coli strains for lycopene production
HAN Li;ZHANG Sha-sha;WANG Bo-jun;LIU Jing-guo;LIU Wei-feng;WANG Yan-ping;TAO Yong;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Institute of Microbiology;Chinese Academy of Sciences;College of Biological Science and Engineering;Beijing University of Agriculture;
HAN Li;ZHANG Sha-sha;WANG Bo-jun;LIU Jing-guo;LIU Wei-feng;WANG Yan-ping;TAO Yong;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Institute of Microbiology;Chinese Academy of Sciences;College of Biological Science and Engineering;Beijing University of Agriculture;
..............page:137-142
Vector construction and biotransformation of double subunits salvianolic acid- esterase
CHENG Yan;LIU Chun-ying;YL Taehoo;YU Hong-shan;School of Biological Engineering;Dalian Polytechnic University;Department of Oriental Medicinal Material and Processing;College of Life Science;Kyung Hee University;
CHENG Yan;LIU Chun-ying;YL Taehoo;YU Hong-shan;School of Biological Engineering;Dalian Polytechnic University;Department of Oriental Medicinal Material and Processing;College of Life Science;Kyung Hee University;
..............page:143-147+151
Influence of carbon source on the accumulation of carotenoid during the Schizochytrium ATCC20888 fermentation
LIU Yuan;LI Lei- lei;ZHANG Tao;LOU Fei;CHANG Ming;JIN Qin- zhe;WANG Xing-guo;State Key Laboratory of Food Science and Technology & School of Food Science and Technology;Jiangnan University;
LIU Yuan;LI Lei- lei;ZHANG Tao;LOU Fei;CHANG Ming;JIN Qin- zhe;WANG Xing-guo;State Key Laboratory of Food Science and Technology & School of Food Science and Technology;Jiangnan University;
..............page:148-151
Preliminary screening of lactic acid bacteria against Escherichia coli and the research of probiotic potential for the screening bacteria
DU Jin- cheng;XU Min;LI Bai- liang;DING Xiu- yun;HUO Gui- cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
DU Jin- cheng;XU Min;LI Bai- liang;DING Xiu- yun;HUO Gui- cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:152-156
Screening of a strain of chitinase producing Paenibacillus polymyxa A1 and investigation on its fermentation conditions for chitinase production
DU Jing- he;WANG Xu;ZHU Yong-an;WU Feng-ying;DUAN Shan;College of Food Science;South China Agricultural University;Guangdong Engineering Research Center of Natural Active Substance;Guangdong Yonghao Foods Limited;
DU Jing- he;WANG Xu;ZHU Yong-an;WU Feng-ying;DUAN Shan;College of Food Science;South China Agricultural University;Guangdong Engineering Research Center of Natural Active Substance;Guangdong Yonghao Foods Limited;
..............page:157-161
Study on the construction and expression of the engineered strain of Pichia pastoris for xylanase production
ZHOU Chen- yan;LIU Zhen-hua;WANG Dan-dan;LI Tong-biao;GAO Qi-yu;School of Life Science and Technology;Xinxiang Medical University;Synthetic Biology Remaking Engineering and Application Laboratory;San Quan Medlcal College;Xinxiang Medical University;
ZHOU Chen- yan;LIU Zhen-hua;WANG Dan-dan;LI Tong-biao;GAO Qi-yu;School of Life Science and Technology;Xinxiang Medical University;Synthetic Biology Remaking Engineering and Application Laboratory;San Quan Medlcal College;Xinxiang Medical University;
..............page:162-167
Application of Monascus in the production of camembert imitation
SUN Yan- jun;SUN Yan-jie;State Key Laboratory of Dairy Biotechnology;Bright Dairy and Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;San Quan College of Xin Xiang Medical University;
SUN Yan- jun;SUN Yan-jie;State Key Laboratory of Dairy Biotechnology;Bright Dairy and Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;San Quan College of Xin Xiang Medical University;
..............page:167-172
Research of the refolding of a heterologous pediocin expressed in Escherichia coli
TAN Xi- qian;HAN Ye;XIAO Hua- zhi;ZHOU Zhi- jiang;Department of Food Science and Engineering;School of Chemical Engineering and Technology;Tianjin University;
TAN Xi- qian;HAN Ye;XIAO Hua- zhi;ZHOU Zhi- jiang;Department of Food Science and Engineering;School of Chemical Engineering and Technology;Tianjin University;
..............page:173-176+182
Analysis of bacterial community diversity in cold fresh Tan lamp during different storage time using pyrosequencing
ZHANG He- yu;YANG Bo;LUO Rui- ming;WU Liang-liang;SU Chun-xia;College of Agricultural;Ningxia University;
ZHANG He- yu;YANG Bo;LUO Rui- ming;WU Liang-liang;SU Chun-xia;College of Agricultural;Ningxia University;
..............page:177-182
Effect of Lactic acid bacteria on maize characteristics and optimazation of fermentation conditions by uniform design
WANG Shuai;CHENG Jian- jun;NI Chun-lei;YIN Yuan;TONG Lu;College of Food Science;Northeast Agricultural University;
WANG Shuai;CHENG Jian- jun;NI Chun-lei;YIN Yuan;TONG Lu;College of Food Science;Northeast Agricultural University;
..............page:183-187+191
Study on separation of antiyeast active substances produced by Lactobacillus
CHEN Zhong- jun;GAO He- chen;LI Hai- xuan;ZHENG Zhong- wen;ZHAO Jie;Inner Mongolia Agricultural University;College of Food Science and Engineering;
CHEN Zhong- jun;GAO He- chen;LI Hai- xuan;ZHENG Zhong- wen;ZHAO Jie;Inner Mongolia Agricultural University;College of Food Science and Engineering;
..............page:188-191
Characterization of a neutral protease promoter derived from a Bacillus amyloliquefaciens strain
JI Ming- hua;ZHAO Li-chao;SHI Ji-ping;SUN Jun-song;Shanghai Advanced Research Institute;Chinese Academy of Sciences;University of Chinese Academy of Sciences;Shanghai University;
JI Ming- hua;ZHAO Li-chao;SHI Ji-ping;SUN Jun-song;Shanghai Advanced Research Institute;Chinese Academy of Sciences;University of Chinese Academy of Sciences;Shanghai University;
..............page:192-197
Effect of glucose concentration and feeding methods on hyaluronic acid fermentation
WU Xiang- kun;WANG Teng- fei;LI Pi- wu;Department of Bioengineering;Qilu University of Technology;
WU Xiang- kun;WANG Teng- fei;LI Pi- wu;Department of Bioengineering;Qilu University of Technology;
..............page:198-201+270
Study on the optimization of adsorption of Cu2+ by chaff using quadratic orthogonal rotation combination design
HUANG Hai- xia;YANG Huan;School of Chemistry and Chemical Engineering;Mianyang Normal University;
HUANG Hai- xia;YANG Huan;School of Chemistry and Chemical Engineering;Mianyang Normal University;
..............page:202-205+214
Sensory profile characteristics of pickled cowhide
LI Jing;CUI Fan-rong;YE Zhi-bing;SUN Bao-zhong;LI Hai-peng;XIE Peng;ZHANG Song-shan;HUANG Bi-zhi;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Department of Animal Science;Ili Vocational and Technical College;Grassland Animal Science Research Institute of Yunnan Province;
LI Jing;CUI Fan-rong;YE Zhi-bing;SUN Bao-zhong;LI Hai-peng;XIE Peng;ZHANG Song-shan;HUANG Bi-zhi;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Department of Animal Science;Ili Vocational and Technical College;Grassland Animal Science Research Institute of Yunnan Province;
..............page:206-209+214
Optimization of the technique of atomizing and dry conditions for microencapsulation of Lactobacillus casei from Tibetan Kefir
ZHANG Qian;XIONG Li-xia;ZHANG Hong-xing;XIE Yuan-hong;LIU Hui;WANG Wei-bin;College of Food Science and Engineering;Beijing University of Agriculture;Beijing Engineering Laboratory of Probiotics Key Technology Development;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;Beijing Polytechnic;
ZHANG Qian;XIONG Li-xia;ZHANG Hong-xing;XIE Yuan-hong;LIU Hui;WANG Wei-bin;College of Food Science and Engineering;Beijing University of Agriculture;Beijing Engineering Laboratory of Probiotics Key Technology Development;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;Beijing Polytechnic;
..............page:210-214
Optimization of fish- lotus root chips microwave vacuum- toasting processing parameter by response surface analysis
WANG Ying- qiang;ZHANG Min;ZHAO Hong-xia;College of Agriculture and Forestry;Longdong University;School of Food Science and Technology;Jiangnan University;
WANG Ying- qiang;ZHANG Min;ZHAO Hong-xia;College of Agriculture and Forestry;Longdong University;School of Food Science and Technology;Jiangnan University;
..............page:215-220
Study on the quality of dried instant rice processed by double enzyme technology
XU Shu- lai;JIN Hui-rong;ZHANG Jing;WANF Li;WU Yang;YU Ying;Heilongjiang Food Science and Engineering Key Lab;Harbin University of Commerce;General Logistics Company;Harbin University of Commerce;
XU Shu- lai;JIN Hui-rong;ZHANG Jing;WANF Li;WU Yang;YU Ying;Heilongjiang Food Science and Engineering Key Lab;Harbin University of Commerce;General Logistics Company;Harbin University of Commerce;
..............page:221-225+229
Optimization of ultrasonic- assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology
JIA Jian- ying;LIU Chang-jin;WANG Hao-yu;LI Nan;LUO Qi;WANG Fu-xin;College of Biotechnology;Tianjin University of Science & Technology;Taian Xintong Agricultural Development Co.Ltd.;
JIA Jian- ying;LIU Chang-jin;WANG Hao-yu;LI Nan;LUO Qi;WANG Fu-xin;College of Biotechnology;Tianjin University of Science & Technology;Taian Xintong Agricultural Development Co.Ltd.;
..............page:226-229
Active carbon decolorization of xylonic acid from insitu whole- cell catalysate of diluted sulfuric acid pre- hydrolyzed corn stover solution
CAO Rou;ZHANG Hong-yu;ZHOU Xin;XU Yong;Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources;Nanjing Forestry University;College of Chemical Engineering;Nanjing Forestry University;Jiangsu Province Key Laboratory of Green Biomass- based Fuels and Chemicals;
CAO Rou;ZHANG Hong-yu;ZHOU Xin;XU Yong;Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources;Nanjing Forestry University;College of Chemical Engineering;Nanjing Forestry University;Jiangsu Province Key Laboratory of Green Biomass- based Fuels and Chemicals;
..............page:230-233+253
Production of instant millet powder by enzymolysis technology
ZHANG Chun- xiao;TIAN Ran;LI Yao- shu;SHI Xiao- shuang;YU Jia- xin;TIAN Bo;Northeast Agricultural University;
ZHANG Chun- xiao;TIAN Ran;LI Yao- shu;SHI Xiao- shuang;YU Jia- xin;TIAN Bo;Northeast Agricultural University;
..............page:234-237+364
Principal component analysis and comprehensive evaluation on quality of Pleurotus eryngii packaged by different preservative films
XIE Li-yuan;ZHENG Lin-yong;PENG Wei-hong;TANG Jie;HUANG Zhong-qian;TAN Wei;GAN Bing-cheng;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;
XIE Li-yuan;ZHENG Lin-yong;PENG Wei-hong;TANG Jie;HUANG Zhong-qian;TAN Wei;GAN Bing-cheng;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;
..............page:238-244
Effects of package material on the quality of Litchi( Litchi chinensis Sonn.)fruit during storage with controlled atmosphere
GUO Jia- ming;LV En-li;LU Hua-zhong;ZHAO Jun-hong;FANG Si-zhen;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;South China Agricultural University;College of Engineering;South China Agricultural University;
GUO Jia- ming;LV En-li;LU Hua-zhong;ZHAO Jun-hong;FANG Si-zhen;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;South China Agricultural University;College of Engineering;South China Agricultural University;
..............page:244-249+253
Aluminum migration from aluminum- plastic composite packaging to food simulants
QIAO Zhao- hua;SHAN Li-jun;LIN Qin-bao;SONG Huan;GUO Jie;WANG Rong-zhen;Key Laboratory of Product Packaging and Logistics;Institute of Packaging Engineering;Jinan University;College of Life Science;Shanxi University;Shanxi Border Inspection and Quarantine Bureau;Shanxi Academy of Analytical Sciences;
QIAO Zhao- hua;SHAN Li-jun;LIN Qin-bao;SONG Huan;GUO Jie;WANG Rong-zhen;Key Laboratory of Product Packaging and Logistics;Institute of Packaging Engineering;Jinan University;College of Life Science;Shanxi University;Shanxi Border Inspection and Quarantine Bureau;Shanxi Academy of Analytical Sciences;
..............page:250-253
Study on the protective effect of trehalose for lactic acid bacteria in yogurt
WANG Bo;YU Jin-di;YANG Hong-hua;LI Xiu-ju;YAN Heng-mei;Beijing Normal University;Life Science School;Hunan Normal University;
WANG Bo;YU Jin-di;YANG Hong-hua;LI Xiu-ju;YAN Heng-mei;Beijing Normal University;Life Science School;Hunan Normal University;
..............page:254-256+261
Study on antimicrobial stability and application of Surfactin in food
WANG Shui- cheng;ZENG Wei- wei;LU Zhao- xin;College of Food Science and Technology;Nanjing Agricultural University;
WANG Shui- cheng;ZENG Wei- wei;LU Zhao- xin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:257-261
Effect of sucrose and fructose on the rheological properties of gelatin derived from tilapia skin
ZHANG Zhi- ping;PENG Shuai;NIU Li- hong;HUANG Yi- qun;FAN Yu- xia;LAI Ke- qiang;College of Food Science and Technology;Shanghai Ocean University;
ZHANG Zhi- ping;PENG Shuai;NIU Li- hong;HUANG Yi- qun;FAN Yu- xia;LAI Ke- qiang;College of Food Science and Technology;Shanghai Ocean University;
..............page:262-265+345
Study on risk assessment model of food regulation based on factor analysis
WANG Yuan- yuan;HONG Si-hui;FANG Xiao-qian;XIN Hai-hong;WANG Ting-xin;College of Quality and Technical Supervision of Hebei University;Research Center of Dairy Research and Quality and Safety Control Engineering Technology of Baoding;
WANG Yuan- yuan;HONG Si-hui;FANG Xiao-qian;XIN Hai-hong;WANG Ting-xin;College of Quality and Technical Supervision of Hebei University;Research Center of Dairy Research and Quality and Safety Control Engineering Technology of Baoding;
..............page:266-270
Exploration of simultaneous determination for naringenin and eriodictyol in etiolation tissues of fresh- cut Chinese water- chestnut
HE Feng- ping;PAN Yong- gui;LI Yi-xiao;College of Food Science and Technology;Hainan University;
HE Feng- ping;PAN Yong- gui;LI Yi-xiao;College of Food Science and Technology;Hainan University;
..............page:271-275+281
Growth simulation and discrimination of five fungi from rice storage using hyperspectral reflectance imaging technique
XIAO Hui;WANG Zhen-jie;SUN Ye;GU Xin-zhe;TU Kang;DU Li-hui;PAN Lei-qing;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance & Economics;
XIAO Hui;WANG Zhen-jie;SUN Ye;GU Xin-zhe;TU Kang;DU Li-hui;PAN Lei-qing;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance & Economics;
..............page:276-281
Research of the volatile composition in garlic sprouts by SPME / GC / MS method
ZHANG Na;ZHANG Bo-nan;YAN Rui-xiang;ZHAO Long-ju;SONG Mao-shu;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agriculture Products;College of Food Science and Biotechnology;Tianjin Agricultural University;Shouguang pengshuo food import and export co.;LTD;
ZHANG Na;ZHANG Bo-nan;YAN Rui-xiang;ZHAO Long-ju;SONG Mao-shu;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agriculture Products;College of Food Science and Biotechnology;Tianjin Agricultural University;Shouguang pengshuo food import and export co.;LTD;
..............page:282-287
Determination of ethanol content in fruits by gas chromatography
HOU Yu- ru;WANG Bao- gang;LI Wen-sheng;MIAO Fei;ZHOU Jia-hua;CHANG Hong;Institute of Forestry and Pomology Beijing Academy of Agriculture and Forestry Science;
HOU Yu- ru;WANG Bao- gang;LI Wen-sheng;MIAO Fei;ZHOU Jia-hua;CHANG Hong;Institute of Forestry and Pomology Beijing Academy of Agriculture and Forestry Science;
..............page:287-289
Preparation,nutrition and aroma components analysis of bayberry extract
YANG Jun;YIN Jie;LIU Qin;ZHU Li-yun;WU Jun-qing;ZHANG Chun-miao;JIN Hao;ZHANG Yong- jun;GAO Yong-sheng;SONG Lin-zhen;China Tobacco Zhejiang Industrial.Co.;Ltd.;National & Local United Engineering Lab of Quality Controlling Technology and Instrumentation for Marine Food;China Jiliang University;Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province;China Jiliang University;
YANG Jun;YIN Jie;LIU Qin;ZHU Li-yun;WU Jun-qing;ZHANG Chun-miao;JIN Hao;ZHANG Yong- jun;GAO Yong-sheng;SONG Lin-zhen;China Tobacco Zhejiang Industrial.Co.;Ltd.;National & Local United Engineering Lab of Quality Controlling Technology and Instrumentation for Marine Food;China Jiliang University;Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province;China Jiliang University;
..............page:290-294+303
Surface- Enhanced Raman Spectroscopy( SERS) assay method for pioglitazone hydrochloride,rosiglitazone hydrochloride and phenformin hydrochloride in health care products
WANG Lin;WANG Xue;TIAN Jing- miao;SONG Yun- fei;YAN Ye- na;Beijing Purkinje General Instrument Co.;Ltd;
WANG Lin;WANG Xue;TIAN Jing- miao;SONG Yun- fei;YAN Ye- na;Beijing Purkinje General Instrument Co.;Ltd;
..............page:295-298+303
Determination of chlorogenic acid and protocatechuic acid in potatoes by HPLC
CHENG Li- lin;ZHANG Chang-feng;WANG Qing-guo;Shandong Key Laboratory of Storage and Transportation Preservation Technology of Agricultural Products;College of Food Science and Engineering;Shandong Agricultural University;
CHENG Li- lin;ZHANG Chang-feng;WANG Qing-guo;Shandong Key Laboratory of Storage and Transportation Preservation Technology of Agricultural Products;College of Food Science and Engineering;Shandong Agricultural University;
..............page:299-303
Optimization on test method of total flavonoids from Lycium barbarum L.
LIU Jing- yu;LI Chen;GAO Jin-ming;DONG Juan-e;College of Life Sciences;Northwest A&F University;College of Sciences;Northwest A&F University;
LIU Jing- yu;LI Chen;GAO Jin-ming;DONG Juan-e;College of Life Sciences;Northwest A&F University;College of Sciences;Northwest A&F University;
..............page:304-308
Adulteration detection of buckwheat powder by clustering analysis of flavonoid components
WANG Jing-fu;WANG Jing-xia;ZUO Xu;HUANG Yan-fei;TENG Yun;ZHANG Shao-shan;LIU Yuan;School of Chemistry and Environmental Protection Engineering;Department of Alcohol And Food Engineering;Sichuan Technology And Business College;Ethnic Medicine Institute;Southwest University for Nationalities;Key laboratory of Traditional Chinese Medicine Resource and Compound Prescription;Hubei University of Traditional Chinese Medicine;
WANG Jing-fu;WANG Jing-xia;ZUO Xu;HUANG Yan-fei;TENG Yun;ZHANG Shao-shan;LIU Yuan;School of Chemistry and Environmental Protection Engineering;Department of Alcohol And Food Engineering;Sichuan Technology And Business College;Ethnic Medicine Institute;Southwest University for Nationalities;Key laboratory of Traditional Chinese Medicine Resource and Compound Prescription;Hubei University of Traditional Chinese Medicine;
..............page:309-314
Safety evaluation of fresh- cut vegetables during marketing period
CAO Na;ZHANG Xin- yi;JIANG Li;Aminah;YU Zhi- fang;Nanjing Agricultural University;
CAO Na;ZHANG Xin- yi;JIANG Li;Aminah;YU Zhi- fang;Nanjing Agricultural University;
..............page:314-318+322
Effect of the pretreatment on quality maintenance of morels
ZHANG Sha- sha;ZHU Li;CAO Jing- jing;DENG Ya- yuan;GUO Yong- hong;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;
ZHANG Sha- sha;ZHU Li;CAO Jing- jing;DENG Ya- yuan;GUO Yong- hong;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;
..............page:319-322
Study on the changes of microorganism of Xinjiang dried beef during storage
GUO Jiang- nan;JIANG Yun-sheng;CUI Fan-rong;YE Zhi-bing;LIU Ya-na;SHA Kun;LI Hai-peng;ZHANG Jin-shan;SUN Bao-zhong;Institute of Animal Science;Chinese Academy of Agricultural Science;Yangzhou University;Yili Vocational and Technical College;Animal Science Academy of Xinjiang Uygur Autonomous Region;
GUO Jiang- nan;JIANG Yun-sheng;CUI Fan-rong;YE Zhi-bing;LIU Ya-na;SHA Kun;LI Hai-peng;ZHANG Jin-shan;SUN Bao-zhong;Institute of Animal Science;Chinese Academy of Agricultural Science;Yangzhou University;Yili Vocational and Technical College;Animal Science Academy of Xinjiang Uygur Autonomous Region;
..............page:323-327
Comprehensive evaluation system established for the quality of Penaeus vannamei during low- temperature storage
WANG Fu- shuang;LI Lei- lei;WANG Su- ying;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
WANG Fu- shuang;LI Lei- lei;WANG Su- ying;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:328-331+339
Effects of sodium alginate film on quality of postharvest storage in Passion fruit
SHUAI Liang;YANG Yu- xia;LIAO Ling- yan;CAI Wen;KANG Chao;DUAN Zhen- hua;SONG Mu- bo;Institute of food science and engineering technology;Hezhou University;
SHUAI Liang;YANG Yu- xia;LIAO Ling- yan;CAI Wen;KANG Chao;DUAN Zhen- hua;SONG Mu- bo;Institute of food science and engineering technology;Hezhou University;
..............page:332-334+339
Maintaining the quality of fresh- cut lotus root by using strong acidic electrolyzed water
KANG Jie;HAO Jian-xiong;LIU Hai-jie;College of Food Science and Nutritional Engineering of China Agricultural University;College of Bioscience and Engineering;Hebei University os Science and Technology;
KANG Jie;HAO Jian-xiong;LIU Hai-jie;College of Food Science and Nutritional Engineering of China Agricultural University;College of Bioscience and Engineering;Hebei University os Science and Technology;
..............page:335-339
Nutrition and baking properties of mung bean sourdough bread with high γ- aminobutyric acid
SU Xiao- qin;ZHANG Ke-xin;HUANG Wei-ning;LIU Ruo-shi;CHEN Jun-min;ZHANG Luan;LI Zhi-bin;FU Gui-hua;RAYAS-DUARTE Patrica;State Key Laboratory of Food Science and Technology;Jiangnan University;Nanjing Baihobake Biotechnology International Co.Ltd.;Fujian Maidu Food Development Co.;Food and Agricultural Products Research Center;Oklahoma State University;
SU Xiao- qin;ZHANG Ke-xin;HUANG Wei-ning;LIU Ruo-shi;CHEN Jun-min;ZHANG Luan;LI Zhi-bin;FU Gui-hua;RAYAS-DUARTE Patrica;State Key Laboratory of Food Science and Technology;Jiangnan University;Nanjing Baihobake Biotechnology International Co.Ltd.;Fujian Maidu Food Development Co.;Food and Agricultural Products Research Center;Oklahoma State University;
..............page:340-345
Analysis and evaluation of nutrient content of Synsepalum dulcificum seed
MA Yi- dan;LIU Hong;YAN Rui-xin;MA Si-cong;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;
MA Yi- dan;LIU Hong;YAN Rui-xin;MA Si-cong;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:346-351
Analysis and evaluation of nutritional composition of Acipenser gueldenstaedti Gonad
SHAO Shu- shuang;FAN Xin-ru;JIANG Peng-fei;FU Zhi-lei;PAN Jin- feng;ZHOU Da-yong;DONG Xiu-ping;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;
SHAO Shu- shuang;FAN Xin-ru;JIANG Peng-fei;FU Zhi-lei;PAN Jin- feng;ZHOU Da-yong;DONG Xiu-ping;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;
..............page:351-354
Progress in evaluation methods and action mechanism of antioxidant activity for plant protein- derived peptides
CAO Xiao- zhou;LIU Yong- xiang;YU Ling;SU An- xiang;SHEN Xin- chun;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;
CAO Xiao- zhou;LIU Yong- xiang;YU Ling;SU An- xiang;SHEN Xin- chun;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:355-359+364
Research progress in the pre- enrichment of rapid detection of foodborne pathogenic bacteria
QIAN Hong- mei;HU Wen-zhong;FENG Ke;Sa-ren-gao-wa;SHAO Wen-jun;College of Food Science;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
QIAN Hong- mei;HU Wen-zhong;FENG Ke;Sa-ren-gao-wa;SHAO Wen-jun;College of Food Science;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;
..............page:360-364
Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation
MA Tie- zheng;ZHAO Hong- liang;WANG Jing;School of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
MA Tie- zheng;ZHAO Hong- liang;WANG Jing;School of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
..............page:365-369+375
Research development of detection methods of cephalosporins in food
HONG Yun- he;LI Wei-qing;LIN Zhong;ZHANG Yuan;ZHANG Jing- hua;LIU Yan;ZHANG Bao-shan;ZHANG Feng;Chinese Academy of Ispection and Quarantine;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Comprehensive Technical Service Center of Putian Entry-Exit Inspection & Quarantine Bureau;Beijing Center for Physical & Chemical Analysis;
HONG Yun- he;LI Wei-qing;LIN Zhong;ZHANG Yuan;ZHANG Jing- hua;LIU Yan;ZHANG Bao-shan;ZHANG Feng;Chinese Academy of Ispection and Quarantine;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Comprehensive Technical Service Center of Putian Entry-Exit Inspection & Quarantine Bureau;Beijing Center for Physical & Chemical Analysis;
..............page:370-375
Research progress of glycoprotein from marine animal
YU Zhi- peng;WU Si-Jia;ZHAO Wen-zhu;GUO Hui;DING Long;LI Jian-rong;LIU Jing-bo;College of food science and engineering;Bohai University;National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Lab of Nutrition and Functional Food;Jilin University;
YU Zhi- peng;WU Si-Jia;ZHAO Wen-zhu;GUO Hui;DING Long;LI Jian-rong;LIU Jing-bo;College of food science and engineering;Bohai University;National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Lab of Nutrition and Functional Food;Jilin University;
..............page:376-380+385
Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review
LIU Hao- tian;LI Yuan- yuan;KONG Bao- hua;College of Food Science;Northeast Agricultural University;
LIU Hao- tian;LI Yuan- yuan;KONG Bao- hua;College of Food Science;Northeast Agricultural University;
..............page:381-385
Selenium speciation in fruits and vegetables
LV Jia- yu;DUAN Yi-fei;WANG Zhi-dan;SUN Chang;LI Dong-yang;DONG Fu;FENG Xu-qiao;College of Food Science and Technology;Bohai University;College of Food Science.Shenyang Agricultural University;
LV Jia- yu;DUAN Yi-fei;WANG Zhi-dan;SUN Chang;LI Dong-yang;DONG Fu;FENG Xu-qiao;College of Food Science and Technology;Bohai University;College of Food Science.Shenyang Agricultural University;
..............page:386-390
Research progress of grape seed extract for the prevention of Alzheimer’s Dementia
ZHAO Ping;XIA Wen-xu;WANG Ke-hui;LEI Chen-yao;YANG Xing-yuan;CHEN Shuang- sheng;WU Hong-ze;XU Guang-li;NIE Lin;NIU Jun;School of life science and engineering;Lanzhou University of Technology;Gansu Institute of Business and Technology;Gansu Zixuan wine company limited;
ZHAO Ping;XIA Wen-xu;WANG Ke-hui;LEI Chen-yao;YANG Xing-yuan;CHEN Shuang- sheng;WU Hong-ze;XU Guang-li;NIE Lin;NIU Jun;School of life science and engineering;Lanzhou University of Technology;Gansu Institute of Business and Technology;Gansu Zixuan wine company limited;
..............page:391-394
Review on improvement in the gel properties of egg albumen powder
CAI Jie;ZHANG Qian;LEI Miao;CHEN Jing-yao;LIU Gang;HE Jing-ren;TANG Shang-wen;College of Food Science and Engineering;Wuhan Polytechnic University;College of Food Science and Technology;Huazhong Agricultural University;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;
CAI Jie;ZHANG Qian;LEI Miao;CHEN Jing-yao;LIU Gang;HE Jing-ren;TANG Shang-wen;College of Food Science and Engineering;Wuhan Polytechnic University;College of Food Science and Technology;Huazhong Agricultural University;College of Chemical Engineering and Food Science;Hu Bei University of Arts and Science;
..............page:395-399