1002-0306
2016 Issue 15
shi pin ke zhui su ti xi xian zhuang ji xiao fei zhe dui qi an quan xin ren fen xi
zhang peng hui ; zhang qun ; li jian guo ;
zhang peng hui ; zhang qun ; li jian guo ;
..............page:22-26
..............page:32-34
Identification of influence factors and sources of heavy metals in clams
ZHEN Tian-yuan;YANG Ruo;PAN Ying-hong;YU Zhi-zhou;ZHAO Hai-yan;Food Science and Engineering College;Qingdao Agricultural University;
ZHEN Tian-yuan;YANG Ruo;PAN Ying-hong;YU Zhi-zhou;ZHAO Hai-yan;Food Science and Engineering College;Qingdao Agricultural University;
..............page:49-52+65
Effective moisture diffusivity and thermal property of shelled corn during drying
JIANG Ping;LI Xing-jun;Academy of the State Administration of Grains;
JIANG Ping;LI Xing-jun;Academy of the State Administration of Grains;
..............page:53-59+65
Charactoristics of inulin and its effects on the quality of steamed bread
HU Ya-jie;GAO Hai-yan;SUN Jun-liang;MA Han-jun;JIA Tian;ZHANG Rui-yao;LV Ya;ZENG Jie;School of Food Science;Henan Institute of Science and Technology;
HU Ya-jie;GAO Hai-yan;SUN Jun-liang;MA Han-jun;JIA Tian;ZHANG Rui-yao;LV Ya;ZENG Jie;School of Food Science;Henan Institute of Science and Technology;
..............page:60-65
Comparison of six extraction methods of peptidoglycan in Lactobacillus acidophilus
YANG Xu;ZHU Jing-jing;PAN Dao-dong;WU Zhen;ZENG Xiao-qun;SUN Yang-ying;CAO Jin-xuan;Department of Food Science and Engineering;Ningbo University;
YANG Xu;ZHU Jing-jing;PAN Dao-dong;WU Zhen;ZENG Xiao-qun;SUN Yang-ying;CAO Jin-xuan;Department of Food Science and Engineering;Ningbo University;
..............page:66-70+75
Isolation of the endophytic bacteria from Cinnamomum camphora and evaluation of antioxidant activity of the fermentation product
ZHAN Wei;ZENG Ling-ting;FANG Zheng;SHI Si;ZHANG Chuan-bo;WENG Qing-bei;School of Life Sciences;Guizhou Normal University;
ZHAN Wei;ZENG Ling-ting;FANG Zheng;SHI Si;ZHANG Chuan-bo;WENG Qing-bei;School of Life Sciences;Guizhou Normal University;
..............page:71-75
Antioxidant activity in vitro and anti- mutation effect of methanol extract from roasted Korean perilla seed
SONG Jia-le;GU Lian-jie;LI Xue-mei;HU Xiao-jia;ZHOU Yan-yuan;ZHAO Chao-chao;School of Public Health;Guilin Medical University;Guangxi Colleges and University Key Laboratory of Preventive Medicine;Department of Food Science and Nutrition;Pusan National University;
SONG Jia-le;GU Lian-jie;LI Xue-mei;HU Xiao-jia;ZHOU Yan-yuan;ZHAO Chao-chao;School of Public Health;Guilin Medical University;Guangxi Colleges and University Key Laboratory of Preventive Medicine;Department of Food Science and Nutrition;Pusan National University;
..............page:76-79
Efficiency of scavenging superoxide anions and inhibition on glycosylation of LDL of the effective fraction from clove
DU Yu-hui;CAI Zhi-peng;JIANG Shen-hua;YANG Qiong-yu;WAN Yan;ZHANG Liang-hui;MA Hai-le;QU Wen-juan;ZHANG Ai-lin;School of Pharmacy and Life Science;Jiujiang University;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products;Department of Food Science and Biotechnology;Tianjin agricultural University;
DU Yu-hui;CAI Zhi-peng;JIANG Shen-hua;YANG Qiong-yu;WAN Yan;ZHANG Liang-hui;MA Hai-le;QU Wen-juan;ZHANG Ai-lin;School of Pharmacy and Life Science;Jiujiang University;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products;Department of Food Science and Biotechnology;Tianjin agricultural University;
..............page:80-85
Effect of differences of amylose content on the characteristics of brown rice flour
LI Sha-sha;WU Na-na;TAN Bin;LI Xing-feng;Academy of State Administration of Grain;College of Biological Science and Engineering;Hebei University of Science and Technology;
LI Sha-sha;WU Na-na;TAN Bin;LI Xing-feng;Academy of State Administration of Grain;College of Biological Science and Engineering;Hebei University of Science and Technology;
..............page:86-89+95
Inhibition of five Chinese medicinal Herb extracts against plant pathogen fungi
PEI Qing-hui;WANG Yue;LIU Yu-ying;TIAN Ping-fang;LI Ying;GE Xi-zhen;College of Biochemical Engineering;Beijing Union University;College of Life Science and Technology;Beijing University of Chemical Technology;Beijing Key Laboratory of Biomass Waste Resource Utilization;
PEI Qing-hui;WANG Yue;LIU Yu-ying;TIAN Ping-fang;LI Ying;GE Xi-zhen;College of Biochemical Engineering;Beijing Union University;College of Life Science and Technology;Beijing University of Chemical Technology;Beijing Key Laboratory of Biomass Waste Resource Utilization;
..............page:90-95
Study on adsorption kinetics and thermodynamics of aspirin on crosslinked chitosan resin
LIU Ling;LIANG Hai-yan;College of Chemistry and Chemical Engineering;Zhaoqing University;
LIU Ling;LIANG Hai-yan;College of Chemistry and Chemical Engineering;Zhaoqing University;
..............page:96-100
Polyphenol composition and antioxidant activity of oat as affected by soaking and germination
ZHAO Xia;ZHANG Wen-bin;YANG Rui-jin;HAN Fei;State Key Laboratory of Food Science and Technology and School of Food Science and Technology;Jiangnan University;Academy of State Administration of Grain;
ZHAO Xia;ZHANG Wen-bin;YANG Rui-jin;HAN Fei;State Key Laboratory of Food Science and Technology and School of Food Science and Technology;Jiangnan University;Academy of State Administration of Grain;
..............page:101-106
..............page:106
Effects of heating treatment on the flavor compounds and the quality change of the Rosa roxburghii Tratt juice
WANG Xue-ya;DING Zhu-hong;LIANG Fang;PENG Bang-yuan;ZHANG Hong-li;YIN Zhi-hua;Guizhou Pepper Institute;School of Liquor and Food Engineering;Guizhou University;
WANG Xue-ya;DING Zhu-hong;LIANG Fang;PENG Bang-yuan;ZHANG Hong-li;YIN Zhi-hua;Guizhou Pepper Institute;School of Liquor and Food Engineering;Guizhou University;
..............page:107-111
Study on removal of cadmium and its mechanism in water extract of Dictyophora Indusiata by chitosan
LIU Fu-jia;TAN Li-hao;WU Jia-hao;CAO Yong;HE Li-ping;College of Food Science;South China Agricultural University;Guangdong Engineering Research Center of Natural Active Substance;Instrumental Analysis & Research Center;South China Agricultural University;
LIU Fu-jia;TAN Li-hao;WU Jia-hao;CAO Yong;HE Li-ping;College of Food Science;South China Agricultural University;Guangdong Engineering Research Center of Natural Active Substance;Instrumental Analysis & Research Center;South China Agricultural University;
..............page:112-115+120
Digestion properties of WPC Namo- fibril aggregates in vitro
CHENG Wen;XU Hong-hua;DONG Shi-rong;XIA Xing-hao;TAN Jun-yan;ZHANG Yan-jie;Department of Food Quality & Safety;College of Food;Northeast Agricultural University;Heilongjiang Dairy Industry Technical Development Center;Northeast Agricultural Univesity;Shanghai Chen Guan Co.;Ltd.;
CHENG Wen;XU Hong-hua;DONG Shi-rong;XIA Xing-hao;TAN Jun-yan;ZHANG Yan-jie;Department of Food Quality & Safety;College of Food;Northeast Agricultural University;Heilongjiang Dairy Industry Technical Development Center;Northeast Agricultural Univesity;Shanghai Chen Guan Co.;Ltd.;
..............page:116-120
Antioxidation of rape bee pollen flavonoid extracts and application in salami
YANG Feng-tian;ZHANG Ya-wei;LI Shun;LIU Cheng-hua;HUANG Xiao-chuang;LIU Shi-xin;PENG Zeng-qi;College of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;
YANG Feng-tian;ZHANG Ya-wei;LI Shun;LIU Cheng-hua;HUANG Xiao-chuang;LIU Shi-xin;PENG Zeng-qi;College of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;
..............page:121-124+128
Physicochemical property of different water- soluble polysaccharide from carrot juice fermented by probiotics
XU Meng-meng;YIN Jun-yi;WAN Yu-jun;NIE Shao-ping;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
XU Meng-meng;YIN Jun-yi;WAN Yu-jun;NIE Shao-ping;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:125-128
Effect of different drying methods on the saccharides of jujube fruits cv jinsixiaozao
DING Sheng-hua;WANG Rong-rong;LI Gao-yang;LV Hui-ying;XIAO Ke;SHAN Yang;Agricultural Product Processing Institute;Hunan Academy of Agricultural Sciences;College of Food Science and Technology;Hunan Agricultural University;
DING Sheng-hua;WANG Rong-rong;LI Gao-yang;LV Hui-ying;XIAO Ke;SHAN Yang;Agricultural Product Processing Institute;Hunan Academy of Agricultural Sciences;College of Food Science and Technology;Hunan Agricultural University;
..............page:129-133+153
Quality evaluation of different boiling core temperature of Xinjiang smoked horsemeat based on fuzzy mathematic method
WEI Jian;CHEN Zheng;XU Ze-quan;GUO Shou-li;GUO Xiao-feng;WANG Zi-rong;College of food science and pharmacy;Xinjiang Agricultural University;College of Animal Science;Xinjiang Agricultural University;
WEI Jian;CHEN Zheng;XU Ze-quan;GUO Shou-li;GUO Xiao-feng;WANG Zi-rong;College of food science and pharmacy;Xinjiang Agricultural University;College of Animal Science;Xinjiang Agricultural University;
..............page:134-139+224
Pasteurization treatment effects on properties and DPPH· scavenging capacity of blackcurrant juice
ZHAO Yu-hong;LIU Rui-ying;ZHANG Li-gang;College of Forestry;Northeast Forestry University;Forest economy resource development and utilization of Collaborative Innovation Center;Food Science College;Northeast Agricultrual University;
ZHAO Yu-hong;LIU Rui-ying;ZHANG Li-gang;College of Forestry;Northeast Forestry University;Forest economy resource development and utilization of Collaborative Innovation Center;Food Science College;Northeast Agricultrual University;
..............page:140-144+217
Pyrosequencing analysis of sourdough bacterial community diversity
ZHANG Hai-yan;LIU Chen-jian;LIU Xiang-xiang;LUO Yi-yong;LI Xiao-ran;Faculty of Life Science and Technology;Kunming University of Science and Technology;
ZHANG Hai-yan;LIU Chen-jian;LIU Xiang-xiang;LUO Yi-yong;LI Xiao-ran;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:145-149+153
Developing a high- throughput screening method for dominant strains of Bifidobacterium.longum
ZONG Fang-fang;TAN Jun;SHAO Lei;CHEN Dai-jie;ZHANG Jun-liang;QIAN Zhi-xiang;ZHANG Su-ji;State Key Laboratory of New Drug and Pharmaceutical Process;Shanghai Institute of Pharmaceutical Industry;China State China Pharmaceutical University;College of Life and Environment Science;Shanghai Normal University;College of Engineering;China Pharmaceutical University;College of Life Science and Technology;China Pharmaceutical University;
ZONG Fang-fang;TAN Jun;SHAO Lei;CHEN Dai-jie;ZHANG Jun-liang;QIAN Zhi-xiang;ZHANG Su-ji;State Key Laboratory of New Drug and Pharmaceutical Process;Shanghai Institute of Pharmaceutical Industry;China State China Pharmaceutical University;College of Life and Environment Science;Shanghai Normal University;College of Engineering;China Pharmaceutical University;College of Life Science and Technology;China Pharmaceutical University;
..............page:150-153
Isolation and identification of Cronobacter spp.from cereal foods
LI Yuan-hong;ZHANG Yi-fei;ZHANG Qing-cheng;XU Wan;ZOU Xiao-qian;PEI Shang-fei;ZHAO Min-sheng;JIANG Hua;School of Public Health;Xuzhou Medical University;Department of Aviation Quartermaster;Air Force Logistics College;
LI Yuan-hong;ZHANG Yi-fei;ZHANG Qing-cheng;XU Wan;ZOU Xiao-qian;PEI Shang-fei;ZHAO Min-sheng;JIANG Hua;School of Public Health;Xuzhou Medical University;Department of Aviation Quartermaster;Air Force Logistics College;
..............page:154-158+164
Research of the high- density cultivation technology of Enterococcus faecalis dominated in traditional fermented camel milk
Sajidam·KAYSER;Gulpiya·TOHTI;Nurye·ABDUMILIK;Dilnur·ELHAM;Nurgul·RAHMAN;School of Life Sciences;Xinjiang Normal University;
Sajidam·KAYSER;Gulpiya·TOHTI;Nurye·ABDUMILIK;Dilnur·ELHAM;Nurgul·RAHMAN;School of Life Sciences;Xinjiang Normal University;
..............page:159-164
Purification and characterization of an α- L- rhamnosidase from the solid- state fermentation product of Aspergillus tubingensis
GAO Ting;LI Li-jun;WANG Song;WU Zhe-yu;ZHANG Wen-jing;NI Hui;College of Food and Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Biotechnology of Xiamen City;
GAO Ting;LI Li-jun;WANG Song;WU Zhe-yu;ZHANG Wen-jing;NI Hui;College of Food and Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Biotechnology of Xiamen City;
..............page:165-170
Expression of Pediocin fusion protein in auto- induced system
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:170-175
Extracting total DNA in Shaoxing rice wine wheat starter and its fungal diversity
WANG Yang-yi-zhou;LI Bai-lin;OU Jie;ZHAO Yong;LIU Hai-quan;College of Food Science and Technology;Shanghai Ocean University;
WANG Yang-yi-zhou;LI Bai-lin;OU Jie;ZHAO Yong;LIU Hai-quan;College of Food Science and Technology;Shanghai Ocean University;
..............page:176-180+186-187
Brewing beer with unmalted barley replaced of malt and improvement of malt aroma defect of barley beer
ZHANG Zhen-guo;DONG Jian-jun;SUN Jun-yong;CAI Guo-lin;CHANG Zong-ming;LU Jian;DENG Yang;YIN Hua;YU Jun-hong;CHEN Hua-lei;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer.;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;
ZHANG Zhen-guo;DONG Jian-jun;SUN Jun-yong;CAI Guo-lin;CHANG Zong-ming;LU Jian;DENG Yang;YIN Hua;YU Jun-hong;CHEN Hua-lei;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer.;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;
..............page:181-186
Application of response surface methodology on high yield methanobactin by Methylosinus trichosporium IMV 3011
FAN Hong-chen;XIN Jia-ying;WANG Yan;XIA Chun-gu;Key Laboratory for Food Science & Engineering;Harbin University of Commerce;State Key Laboratory for Oxo Synthesis & Selective Oxidation;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
FAN Hong-chen;XIN Jia-ying;WANG Yan;XIA Chun-gu;Key Laboratory for Food Science & Engineering;Harbin University of Commerce;State Key Laboratory for Oxo Synthesis & Selective Oxidation;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
..............page:187-192+197
Optimization of culture media for bacterial cellulose production by fermentation of corn starch wastewater
DING Yong;SHAO Ming-liang;LUO Cang-xue;LUO Xiao-hong;LIU Lin;CHEN Si;School of Food and Bioengineering;Shaanxi University of Science and Technology;
DING Yong;SHAO Ming-liang;LUO Cang-xue;LUO Xiao-hong;LIU Lin;CHEN Si;School of Food and Bioengineering;Shaanxi University of Science and Technology;
..............page:193-197
Optimization of explosion puffing drying process at variable temperature and pressure for mushroom stem by response surface methodology
LIU Li-na;WANG An-jian;TIAN Guang-rui;LI Jing;WEI Shu-xin;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
LIU Li-na;WANG An-jian;TIAN Guang-rui;LI Jing;WEI Shu-xin;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
..............page:198-202+208
Optimization for extraction of polysaccharides from Apostichopus japonicus spawn using double enzymetic by response surface methodology and antioxidant activity analysis
LIU Xin;ZHANG Jian;LIU Jing-xi;ZHAO Yun-ping;WANG Gong-ming;QIAO Rui-guang;Shandong Marine Resource and Environment Research Institute;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;
LIU Xin;ZHANG Jian;LIU Jing-xi;ZHAO Yun-ping;WANG Gong-ming;QIAO Rui-guang;Shandong Marine Resource and Environment Research Institute;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;
..............page:203-208
Research of extraction process and antimicrobial effect of polysaccharide from Osmanthus fragrans lour fruit
HUANG Guo-wen;GUAN Tian-qiu;ZHAO Yu-yun;CHEN Mo-lin;LIU Hong-hui;Department of Biological Sciences and Chemical Engineerings;Hunan College of Science and Technology;
HUANG Guo-wen;GUAN Tian-qiu;ZHAO Yu-yun;CHEN Mo-lin;LIU Hong-hui;Department of Biological Sciences and Chemical Engineerings;Hunan College of Science and Technology;
..............page:209-212+217
Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology
GUO Lei;LIU Chen;LI Na;GUO Juan;KAN Huan;LIU Yun;Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China;Ministry of Education;Southwest Forestry University;
GUO Lei;LIU Chen;LI Na;GUO Juan;KAN Huan;LIU Yun;Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China;Ministry of Education;Southwest Forestry University;
..............page:213-217
Optimization of enzymatic hydrolysis of Paphia undulta muscle protein by response surface methodology
CHEN Hai-yan;ZHENG Hui-na;CAO Wen-hong;ZHOU Chun-xia;ZHANG Chao-hua;HAO Ji-ming;ZHANG Jing;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;
CHEN Hai-yan;ZHENG Hui-na;CAO Wen-hong;ZHOU Chun-xia;ZHANG Chao-hua;HAO Ji-ming;ZHANG Jing;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;
..............page:218-224
Optimization of fermentation conditions for purple yam low- alcohol beverage and its ingredients analysis
LI Su-fen;ZHANG Hong-yu;SONG Shu-hui;LIU Jian-fu;School of Biotechnology and Food Science;Tianjin University of Commerce;Beijing Vegetable Research Center of BAAFS;
LI Su-fen;ZHANG Hong-yu;SONG Shu-hui;LIU Jian-fu;School of Biotechnology and Food Science;Tianjin University of Commerce;Beijing Vegetable Research Center of BAAFS;
..............page:225-229
Optimization of extraction process of flavone from the Pinus massoniana pollen by using central composite design- response surface methodology
ZHANG Min;SUN Hua-peng;TANG Xiao-rong;HUANG Fan;XIA He-xin;XU Zhong-kun;Hunan Academy of Forestry;Hunan Agriculture University;
ZHANG Min;SUN Hua-peng;TANG Xiao-rong;HUANG Fan;XIA He-xin;XU Zhong-kun;Hunan Academy of Forestry;Hunan Agriculture University;
..............page:230-233
Optimization of extraction process of soluble dietary fiber from sweet potato leaves
CHEN Qiong-ling;XUE Lin-li;ZHANG Dan;SUN Ya-li;ZHENG Xiao-nan;College of Information;Shanxi Agricultural University;
CHEN Qiong-ling;XUE Lin-li;ZHANG Dan;SUN Ya-li;ZHENG Xiao-nan;College of Information;Shanxi Agricultural University;
..............page:234-237+242
Ultrasonic- assisted extraction of total flavonoids from Michelia Alba leaves using response surface methodology
CHEN Jian-fu;LIN Xun;LIN Ping-ping;ZHUANG Yuan-hong;Department of Food and Biology Engineering;Zhangzhou Institute of Technology;College of Biological Science and Technology;Minnan Normal University;Applied Technology Engineering Center of Fujian University for Further Processing and Safety of Agricultural Products;
CHEN Jian-fu;LIN Xun;LIN Ping-ping;ZHUANG Yuan-hong;Department of Food and Biology Engineering;Zhangzhou Institute of Technology;College of Biological Science and Technology;Minnan Normal University;Applied Technology Engineering Center of Fujian University for Further Processing and Safety of Agricultural Products;
..............page:238-242
Ultrasonic- assisted aqueous two- phase extraction of flavonoids from tartary buckwheat seed
SHEN Mei-rong;LI Yun-Long;YU Yue-li;WANG Min;KOU Li-ping;College of Food Science and Engineering;Northwest A & F University;Shanxi Academy of Agricultural Science;
SHEN Mei-rong;LI Yun-Long;YU Yue-li;WANG Min;KOU Li-ping;College of Food Science and Engineering;Northwest A & F University;Shanxi Academy of Agricultural Science;
..............page:243-248+275
Study on the conditions of liquefaction,saccharification and stabilizer formula in millet- quinoa beverage
CHEN Shu-jun;PANG Zhen-peng;LIU Xiao-juan;HU Jie;XU Xiao-xia;YI Xin;SHI Yue;LI Le;College of Life Science;Shanxi University;
CHEN Shu-jun;PANG Zhen-peng;LIU Xiao-juan;HU Jie;XU Xiao-xia;YI Xin;SHI Yue;LI Le;College of Life Science;Shanxi University;
..............page:249-255+282
Preparation of activated carbon attached chitosan and its clarification performance for remelt syrup of brown granulated sugar
FENG Shu-juan;LI Li-jun;XIA Zhao-bo;CHENG Hao;HUANG Wen-yi;LI Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
FENG Shu-juan;LI Li-jun;XIA Zhao-bo;CHENG Hao;HUANG Wen-yi;LI Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
..............page:256-259+359
Effect and analysis of MAP on volatile flavor compounds in sturgeon(Huso dauricused × sturger schrenckii) caviar
ZHOU Ting;HE Dan;HUANG Hui;HAO Shu-xian;LI Lai-hao;WEI Ya;CEN Jian-wei;National R & D Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
ZHOU Ting;HE Dan;HUANG Hui;HAO Shu-xian;LI Lai-hao;WEI Ya;CEN Jian-wei;National R & D Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:260-264
Effects of hydrocolloids on the bakingproperties of the litchi jam
ZHAO Lei;LIU Xi-Tao;YANG Shi-ni;YU Xiao-lin;HU Zhuo-yan;College of Food Science;South China Agricultural University;
ZHAO Lei;LIU Xi-Tao;YANG Shi-ni;YU Xiao-lin;HU Zhuo-yan;College of Food Science;South China Agricultural University;
..............page:265-269+328
Study on the quality and aroma components in raspberry juice
HAN Zong-yuan;LI Xiao-jing;YANG Yu-hong;WANG Nan;LIU Yun-nan;WANG Jia-qing;XIAO Zhi-gang;College of Life and Engineering;Shenyang Institute of Technology;Shenyang Normal University;College of Grain Science and Technology;
HAN Zong-yuan;LI Xiao-jing;YANG Yu-hong;WANG Nan;LIU Yun-nan;WANG Jia-qing;XIAO Zhi-gang;College of Life and Engineering;Shenyang Institute of Technology;Shenyang Normal University;College of Grain Science and Technology;
..............page:270-275
Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS
ZUO Shang-chun;ZHAO Xing-xiu;WU Hua-chang;DENG Jing;ZHANG Shou-jun;NI YU;Sichuan University of Science and Engineering;Sichuan Tourism University;
ZUO Shang-chun;ZHAO Xing-xiu;WU Hua-chang;DENG Jing;ZHANG Shou-jun;NI YU;Sichuan University of Science and Engineering;Sichuan Tourism University;
..............page:276-282
Application of fuzzy comprehensive evaluation in sensory analysis of yak meat
HAN Dong-jie;BAO Gao-liang;LIU Ya-na;SUN Bao-zhong;ZHANG Li;XIE Peng;LI Hai-peng;YU Qun-li;Institute of Animal Science;Chinese Academy of Agricultural Science;College of Food Science and Engineering;Gansu Agricultural University;
HAN Dong-jie;BAO Gao-liang;LIU Ya-na;SUN Bao-zhong;ZHANG Li;XIE Peng;LI Hai-peng;YU Qun-li;Institute of Animal Science;Chinese Academy of Agricultural Science;College of Food Science and Engineering;Gansu Agricultural University;
..............page:283-286
Establishment of sensory evaluation system for frying of dry- cured yak meat based on fuzzy mathematics
BAO Gao-liang;LIU Ya-na;HAN Dong-jie;SUN Bao-zhong;ZHANG Li;XIE Peng;LI Hai-peng;Institute of Animal Science;Chinese Academy of Agricultural Science;College of Food Science and Engineering;Gansu Agricultural University;
BAO Gao-liang;LIU Ya-na;HAN Dong-jie;SUN Bao-zhong;ZHANG Li;XIE Peng;LI Hai-peng;Institute of Animal Science;Chinese Academy of Agricultural Science;College of Food Science and Engineering;Gansu Agricultural University;
..............page:287-293
Development and evaluation of duplex pcr assays for detection of Pseudomonas fluorescens in foods
GAO Lin;CHEN Wan-yi;XU Yu;LIU Zhen-min;YOU Chun-ping;State Key Laboratory of Dairy Biotechnology;Shanghai Engineering Research Center of Dairy Biotechnology;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;Shanghai Ocean University;
GAO Lin;CHEN Wan-yi;XU Yu;LIU Zhen-min;YOU Chun-ping;State Key Laboratory of Dairy Biotechnology;Shanghai Engineering Research Center of Dairy Biotechnology;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;Shanghai Ocean University;
..............page:294-299+303
Determination of phenols in water samples using simultaneous derivatization and dispersive liquid- liquid microextraction followed by gas chromatography
CHEN Min-er;Dongshan Environmental Protection Bureau;
CHEN Min-er;Dongshan Environmental Protection Bureau;
..............page:300-303
Identification of flavor- active compounds in Inner Mongolia dried beef by OAV calculation and GC-MS-O
CHEN Hai-tao;SUN Jie;PU Dan-dan;SUN Bao-guo;ZHANG Yu-yu;Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;
CHEN Hai-tao;SUN Jie;PU Dan-dan;SUN Bao-guo;ZHANG Yu-yu;Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;
..............page:304-308+312
Identification of liquor authenticity based on FTIR with PCA- LDA
LIANG Jun-fa;WU Wen-lin;CHEN Dai-wei;WAN Yu-ping;TU Song-lin;CHEN Ran;LUO Man-ni;ZENG Yuan;YE Ling;WANG Zhi-xiong;OU Shuo-jun;Guangzhou Quality Supervision and Testing Institute;Chengdu food and Drug Inspection Institute;
LIANG Jun-fa;WU Wen-lin;CHEN Dai-wei;WAN Yu-ping;TU Song-lin;CHEN Ran;LUO Man-ni;ZENG Yuan;YE Ling;WANG Zhi-xiong;OU Shuo-jun;Guangzhou Quality Supervision and Testing Institute;Chengdu food and Drug Inspection Institute;
..............page:309-312
Determination of Cadinium in scallops by solid sampling atomic fluorescence spectrometry
LIU Ting;HE Tao;SUN Meng-yin;WANG Zhen;CUI Yang;ZHAO Qian-qian;LI Long;Beijing municipal center for food safety monitoring and risk assessment;
LIU Ting;HE Tao;SUN Meng-yin;WANG Zhen;CUI Yang;ZHAO Qian-qian;LI Long;Beijing municipal center for food safety monitoring and risk assessment;
..............page:313-315
Research of rapid measurement methods of caffeine and five kinds of catechin components quality ingredients of congou black tea using 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:316-320
Effect of culture medium optimization on two methods of nisin detection
LI Ying;GAO Chen;HE Jin-tian;College of Life Science;Hebei Normal University;
LI Ying;GAO Chen;HE Jin-tian;College of Life Science;Hebei Normal University;
..............page:320-324
Effect of High Pressure Processing( HPP)on the preservation and quality of oyster
LIU Yuan-ping;SHI Tian;WANG Fu-long;DU Ya-nan;MENG Xiang-hong;MAO Xiang-zhao;LI Yu-jin;Marine Food Nutrition Research Institute of Shandong Province;National Engineering Practice Education Center of Ocean University of China and Taixiang Group;College of Food Science and Engineering;Ocean University of China;
LIU Yuan-ping;SHI Tian;WANG Fu-long;DU Ya-nan;MENG Xiang-hong;MAO Xiang-zhao;LI Yu-jin;Marine Food Nutrition Research Institute of Shandong Province;National Engineering Practice Education Center of Ocean University of China and Taixiang Group;College of Food Science and Engineering;Ocean University of China;
..............page:325-328
Effects of salicylic acid on quality and reactive oxygen metabolism of“Tainong”mango during storage
HE Jun-yu;REN Yan-fang;LIU Yi-xuan;XIAO Zi-zhang;LIU Jin-ping;WU Sheng-yan;College of Agriculture;Guizhou University;
HE Jun-yu;REN Yan-fang;LIU Yi-xuan;XIAO Zi-zhang;LIU Jin-ping;WU Sheng-yan;College of Agriculture;Guizhou University;
..............page:329-333
Optimization of water thawing process for tuna chunk based on the decomposition of NAD
NIU Yu-xue;DONG Mei-hua;WANG Xi-chang;GUO Quan-you;BAO Hai-rong;College of Food Science and Technology;Shanghai Ocean University;Weifang University of Science and Technology;East China Sea Fisheries Research Institute;
NIU Yu-xue;DONG Mei-hua;WANG Xi-chang;GUO Quan-you;BAO Hai-rong;College of Food Science and Technology;Shanghai Ocean University;Weifang University of Science and Technology;East China Sea Fisheries Research Institute;
..............page:334-338+343
Effect of treatment with BR on chilling injury of postharvest cowpea
FAN Lin-lin;GAO Li-pu;WANG Qing;LV Jia-yu;SHI Jun-yan;XIA Chun-li;ZUO Jin-hua;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
FAN Lin-lin;GAO Li-pu;WANG Qing;LV Jia-yu;SHI Jun-yan;XIA Chun-li;ZUO Jin-hua;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:339-343
Effects of three coating treatments on storage quality and physiology of Citrus Sinensis Osbeck at room temperature
LIN Shang;SUN Han;LAN Wei-jie;WANG Qiao-jun;LI Xin-dan;KONG Wei-heng;QIN Wen;College of Food Science;Sichuan Agricultural University;Small and Medium Enterprise Service Center of Aba;
LIN Shang;SUN Han;LAN Wei-jie;WANG Qiao-jun;LI Xin-dan;KONG Wei-heng;QIN Wen;College of Food Science;Sichuan Agricultural University;Small and Medium Enterprise Service Center of Aba;
..............page:344-348
Immunomodulatory activity of low molecular weight hyaluronan on macrophages and T lymphocytes from mice
KE Chun-lin;LI Zuo-mei;ZENG Xiao-xiong;Department of Food and Bioengineering;Bengbu College;College of Food Science and Technology;Nanjing Agricultural University;
KE Chun-lin;LI Zuo-mei;ZENG Xiao-xiong;Department of Food and Bioengineering;Bengbu College;College of Food Science and Technology;Nanjing Agricultural University;
..............page:349-353+359
Determination of content of cadmium and health risk assessment in wild- grown bolete mushrooms from Yunnan province
YANG Tian-wei;ZHANG Ji;LI Tao;WANG Yuan-zhong;LIU Hong-gao;College of Agronomy and Biotechnology;Yunnan Agricultural University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;Yunnan Technical Center for Quality of Chinese Materia Medica;College of Resources and Environment;Yuxi Normal University;
YANG Tian-wei;ZHANG Ji;LI Tao;WANG Yuan-zhong;LIU Hong-gao;College of Agronomy and Biotechnology;Yunnan Agricultural University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;Yunnan Technical Center for Quality of Chinese Materia Medica;College of Resources and Environment;Yuxi Normal University;
..............page:354-359
Comparison and analysis of nutrition characteristics for gannan yak meat and Chinese simmental meat
LIU Ya-na;LANG Yu-miao;BAO Gao-liang;HAN Dong-jie;SUN Bao-zhong;XIE Peng;ZHANG Li;LI Hai-peng;YU Qun-li;Institute of Animal Science;Chinese Academy of Agricultural Science;College of Food Science and Engineering;Gansu Agricultural University;
LIU Ya-na;LANG Yu-miao;BAO Gao-liang;HAN Dong-jie;SUN Bao-zhong;XIE Peng;ZHANG Li;LI Hai-peng;YU Qun-li;Institute of Animal Science;Chinese Academy of Agricultural Science;College of Food Science and Engineering;Gansu Agricultural University;
..............page:360-364
..............page:364
Research progress of antioxidant peptides from fish byproduct and its active mechanism
FENG Jian-hui;CAO Ai-ling;CAI Lu-yun;LI Xiu-xia;YU Zhi-peng;ZHAO Wei;LI Jian-rong;College of Food Science and Engineering of Bohai University;National&Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Lab of Liaoning Province;Xiaoshan Entry- Exit Inspection and Quarantine Bureau;College of Food Science;Southwest University;Dalian Tianbao Green Foods Co.;Ltd;
FENG Jian-hui;CAO Ai-ling;CAI Lu-yun;LI Xiu-xia;YU Zhi-peng;ZHAO Wei;LI Jian-rong;College of Food Science and Engineering of Bohai University;National&Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Lab of Liaoning Province;Xiaoshan Entry- Exit Inspection and Quarantine Bureau;College of Food Science;Southwest University;Dalian Tianbao Green Foods Co.;Ltd;
..............page:365-369+374
Applications of signal transduction engineering and genetic engineering in production of ganoderic acid in submerged culture of Ganoderma lucidum
YUE Tong-hui;JIANG Lu-xi;LI Huan-jun;LI Na;XU Jun-wei;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Science;Kunming University of Science and Technology;
YUE Tong-hui;JIANG Lu-xi;LI Huan-jun;LI Na;XU Jun-wei;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Science;Kunming University of Science and Technology;
..............page:370-374
Bioactive functional components in Chinese liquor
HUANG Yun-li;HUANG Yong-guang;GUO Xu;School of Liquor and Food Engineering;Guizhou University;School of Food Science and Technology;Jiangnan University;
HUANG Yun-li;HUANG Yong-guang;GUO Xu;School of Liquor and Food Engineering;Guizhou University;School of Food Science and Technology;Jiangnan University;
..............page:375-379
Study on fluorescent chemosensors for heavy metal ions
LENG Ling;LI Yi;XIONG Xiao-hui;College of Food Science and Light Industry;Nanjing Tech University;
LENG Ling;LI Yi;XIONG Xiao-hui;College of Food Science and Light Industry;Nanjing Tech University;
..............page:380-384+389
Progress in foodborne phytochemical in preventing and curing neurodegenerative diseases
WANG Dan-dan;GENG Yue;Shandong Provincial Key Laboratory of Animal Resistance Biology;College of Life Science;Shandong Normal University;
WANG Dan-dan;GENG Yue;Shandong Provincial Key Laboratory of Animal Resistance Biology;College of Life Science;Shandong Normal University;
..............page:385-389
Current situation and development trend of plant functional beverage
ZHAO Hong-yan;JI Xiao-ying;GAO Mei-li;Key Laboratory of Biomedical Information Engineering of Ministry of Education;Xi’an Jiaotong University;
ZHAO Hong-yan;JI Xiao-ying;GAO Mei-li;Key Laboratory of Biomedical Information Engineering of Ministry of Education;Xi’an Jiaotong University;
..............page:390-393+396
Application of ultra high pressure technology in the processing of shellfish shell
GONG Xue;CHANG Jiang;Harbin University of Commerce;
GONG Xue;CHANG Jiang;Harbin University of Commerce;
..............page:394-396
Discussion on development of cleaner production audit in the beverage industry
YANG Ben-xiao;FENG Jing;ZHANG Qian;LI Chao;Beijing Yiqing Holding Co.;LTD;Beijing Yiqing Environment Center;
YANG Ben-xiao;FENG Jing;ZHANG Qian;LI Chao;Beijing Yiqing Holding Co.;LTD;Beijing Yiqing Environment Center;
..............page:397-399