1002-0306
2016 Issue 2
Biochemical method for evaluation of grain damage with fast green FCF dye
REN Qiang;JIANG Ping;ZHANG Lai-lin;LI Xing-jun;College of Grain;Oil and Food;Henan University of Technology;Academy of the State Administration of Grains;
REN Qiang;JIANG Ping;ZHANG Lai-lin;LI Xing-jun;College of Grain;Oil and Food;Henan University of Technology;Academy of the State Administration of Grains;
..............page:49-53+59
Identification and analysis on aroma components of Chimonanthus Praecox
LI Chen;ZHANG Xue-han;HUANG Ying;SI Hui-qing;College of Food Science;Southwest University;
LI Chen;ZHANG Xue-han;HUANG Ying;SI Hui-qing;College of Food Science;Southwest University;
..............page:54-59
Simultaneous determination of nine aminoglycosides and tetracyclines antibiotics residues in crayfish by high performance liquid chromatography-tandem mass spectrometry
SU Jing;TANG Li-zhong;CHEN Chang-yi;CHEN Mei;LIU Yang;Huaian Institute of Supervision & Inspection on Product Quality;
SU Jing;TANG Li-zhong;CHEN Chang-yi;CHEN Mei;LIU Yang;Huaian Institute of Supervision & Inspection on Product Quality;
..............page:60-63+67
Determination of five flavor nucleotides in pork by ion-pair reversed-phase high performance liquid chromatography
ZHAO Yan;WANG Hong-ji;ZHANG Feng-ping;YANG Fa-shu;LIU Yao-min;FAN Xiu-li;Key Laboratory of Aquatic;Livestock;Poultry Nutrition and Healthy Culturing;Ministory of Agriculture;Tongwei Co.;Ltd.;
ZHAO Yan;WANG Hong-ji;ZHANG Feng-ping;YANG Fa-shu;LIU Yao-min;FAN Xiu-li;Key Laboratory of Aquatic;Livestock;Poultry Nutrition and Healthy Culturing;Ministory of Agriculture;Tongwei Co.;Ltd.;
..............page:64-67
Determination of deltamethrin residues in honey by HPLC coupled with ultrasound-assisted dispersive liquid-liquid microextraction
YU Ling;Chemical Engineering and Biotechnology College;Xingtai College;
YU Ling;Chemical Engineering and Biotechnology College;Xingtai College;
..............page:68-72
Establishment of content determination and optimization extraction condition of total alkaloids in Maca
WANG Jing;DENG Chen-chen;XU Zhen-qiu;BI Yu-an;WANG Zhen-zhong;Jiangsu Kanion Pharmaceutical Co.;Ltd.;State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process;
WANG Jing;DENG Chen-chen;XU Zhen-qiu;BI Yu-an;WANG Zhen-zhong;Jiangsu Kanion Pharmaceutical Co.;Ltd.;State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process;
..............page:73-77+81
Determination of the in vitro antioxidant capacity of quinoa seeds extracts
XIANG Qi-sen;ZHANG Li-hua;JIANG Ting-ting;ZHANG Wen-jie;LI Yin-li;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;
XIANG Qi-sen;ZHANG Li-hua;JIANG Ting-ting;ZHANG Wen-jie;LI Yin-li;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;
..............page:78-81
ACE inhibition and antioxidant activities of three types of Antarctic krill(Euphausia superba) peptides with low fluorine content
GAO Ying;WANG Yan-chao;CHANG Yao-guang;XUE Yong;LI Zhao-jie;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
GAO Ying;WANG Yan-chao;CHANG Yao-guang;XUE Yong;LI Zhao-jie;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
..............page:82-87+92
Functional properties and amino acid composition of cashew nut protein
LIU Cheng-mei;WANG Fang;ZHONG Jun-zhen;XIONG Yang;DUN Ru-yan;ZHONG Ye-jun;State Key Laboratory of Food Science and Technology;Nanchang University;
LIU Cheng-mei;WANG Fang;ZHONG Jun-zhen;XIONG Yang;DUN Ru-yan;ZHONG Ye-jun;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:88-92
Effect of the aggregation conditions on the kinetic self-assembly of type Ⅰ collagen from tilapia(Oreochromis niloticus) skin
YAN Ming-yan;QIN Song;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;
YAN Ming-yan;QIN Song;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;
..............page:93-97+102
Study on antimicrobial actions of four kinds plant juice
XIA Jun-fang;SHEN Jiu-jun;YANG-Ting;ZHANG Zhen-zhen;GULI Na-zi;WANG Xiao-biao;MIAO Seng;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;
XIA Jun-fang;SHEN Jiu-jun;YANG-Ting;ZHANG Zhen-zhen;GULI Na-zi;WANG Xiao-biao;MIAO Seng;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;
..............page:98-102
Study on the oxidation kinetics of vegetable oils by thermogravimetry
ZHANG Qiao-zhi;LI Yang;QI Bao-kun;SUI Xiao-nan;MA Wen-jun;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;
ZHANG Qiao-zhi;LI Yang;QI Bao-kun;SUI Xiao-nan;MA Wen-jun;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;
..............page:103-107
Structural analysis and antioxidant activities of polysaccharides from the fruiting bodies of Pleurotus ferulae Lenzi
CHEN Qing-qing;CHEN Shuai;LI Feng;XU Cheng-jian;College of Food Sciences;Shihezi University;
CHEN Qing-qing;CHEN Shuai;LI Feng;XU Cheng-jian;College of Food Sciences;Shihezi University;
..............page:108-112+124
Stability and antioxidant activity of anthoyanins from Lonicera edulis
LEI Yue;LI Sheng;ZHI Hong-tao;LI Bin;YIN Xiu-yan;WANG Wei-sheng;YU Tong;MENG Xian-jun;ZHAO Yue;JIAO Xin-yao;GAO Ning-xuan;ZHANG Jia-chen;College of Food Science;Shenyang Agricultural University;College of Food Science;Southwest University;Quality and Safety Center of Farm Product;Tonghua Heyun Modern Agriculture Co.;Ltd.;Huangguan Blueberry Biological Technology Co.;Ltd.;
LEI Yue;LI Sheng;ZHI Hong-tao;LI Bin;YIN Xiu-yan;WANG Wei-sheng;YU Tong;MENG Xian-jun;ZHAO Yue;JIAO Xin-yao;GAO Ning-xuan;ZHANG Jia-chen;College of Food Science;Shenyang Agricultural University;College of Food Science;Southwest University;Quality and Safety Center of Farm Product;Tonghua Heyun Modern Agriculture Co.;Ltd.;Huangguan Blueberry Biological Technology Co.;Ltd.;
..............page:113-118+124
Key physicochemical factors of rice affecting textural properties and sensory of cooked rice
WANG Peng-yue;LU Xing-hua;PANG Lin-jiang;College of Food Science and Biotechnology;Zhejiang Gongshang University;School of Agricultural and Food Science;Zhejiang A&F University;
WANG Peng-yue;LU Xing-hua;PANG Lin-jiang;College of Food Science and Biotechnology;Zhejiang Gongshang University;School of Agricultural and Food Science;Zhejiang A&F University;
..............page:119-124
Effect of environmental factors in food processing on the inhibitory actvity of bifidocin BB04
LIU Guo-rong;SONG Zhen-qin;GAO Ya-kun;LIU Li;HUANG Bao-zhu;LI Wen-hui;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;College of Food Science & Nutritional Engineering;China Agricultural University;
LIU Guo-rong;SONG Zhen-qin;GAO Ya-kun;LIU Li;HUANG Bao-zhu;LI Wen-hui;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:125-129+137
Study on effect of ultrasonic treatment on GABA accumulation and antioxidant capacity in germinated brown rice
ZHANG Yi;ZHAO Ting-ting;SHEN Juan-li;WANG Xin;College of Agriculture and Biology Engineering;Jilin University;
ZHANG Yi;ZHAO Ting-ting;SHEN Juan-li;WANG Xin;College of Agriculture and Biology Engineering;Jilin University;
..............page:130-133+137
Antimicrobial activity of ethyl acetate fractions of ethanol extract of peanut testa
ZHAO Ping;ZHU Jun;LIU Bing;WANG Ke-hui;LIU Hui;ZHANG Zheng;WU Hong-ze;DU Xiao-xiong;School of Life Science and Engineering;Lanzhou University of Technology;School of Biotechnology and Food Engineering;Hefei University of Technology;
ZHAO Ping;ZHU Jun;LIU Bing;WANG Ke-hui;LIU Hui;ZHANG Zheng;WU Hong-ze;DU Xiao-xiong;School of Life Science and Engineering;Lanzhou University of Technology;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:134-137
Characteristics of combined hot-air and microwave drying for sweet potato slice and quality evaluation
WANG Jun;CHENG Jing-jing;NIU Ya-bing;College of Food and Bioengineering;Xuchang University;
WANG Jun;CHENG Jing-jing;NIU Ya-bing;College of Food and Bioengineering;Xuchang University;
..............page:138-142+147
Effects of fish species and hydrocolloids on the gel properties of surimi gels
WANG Yan-xia;ZHANG Jin-li;ZHANG Rui-ting;HAO Geng-xin;WENG Wu-yin;College of Food and Biological Engineering;Jimei University;Xiamen Key Laboratory of Marine Functional Food;
WANG Yan-xia;ZHANG Jin-li;ZHANG Rui-ting;HAO Geng-xin;WENG Wu-yin;College of Food and Biological Engineering;Jimei University;Xiamen Key Laboratory of Marine Functional Food;
..............page:143-147
Stability analysis of three kinds of stilbene compounds in Morusalba L.
YU Yan;XIANG Wei;LIU Jun-chi;XU Li;College of Biotechnology;Southwest University;
YU Yan;XIANG Wei;LIU Jun-chi;XU Li;College of Biotechnology;Southwest University;
..............page:148-151+155
Effect of rosemary extracts on the antioxidant capability of aqueous enzymatic vegetable oils
SONG Xiao-xiao;SUI Xiao-nan;MA Wen-jun;ZHANG Qiao-zhi;QI Bao-kun;JIANG Lian-zhou;LI Yang;LI Dan;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;
SONG Xiao-xiao;SUI Xiao-nan;MA Wen-jun;ZHANG Qiao-zhi;QI Bao-kun;JIANG Lian-zhou;LI Yang;LI Dan;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;
..............page:152-155
Interaction between rice starch and glutelin during aging
LIU Cheng-mei;XU Meng-han;ZHONG Ye-jun;YANG Xiao-hui;The National Key Laboratory of Food Science;Nanchang University;
LIU Cheng-mei;XU Meng-han;ZHONG Ye-jun;YANG Xiao-hui;The National Key Laboratory of Food Science;Nanchang University;
..............page:156-159+169
Effects of high pressure combined with thermal treatment on myoglobin in pork
FENG Zhe;CHEN Hui;GUO Li-ping;XIONG Shuang-li;HUANG Ye-chuan;School of Life Science and Engineering;Southwest University of Science and Technology;Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province;
FENG Zhe;CHEN Hui;GUO Li-ping;XIONG Shuang-li;HUANG Ye-chuan;School of Life Science and Engineering;Southwest University of Science and Technology;Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province;
..............page:160-164+175
Using high-energy hybrid particle field mutation breeding high yield Monacolin K and low yield citrinin of Monascus strains
LANG Tian-dan;LIANG Jian;WANG Cheng-tao;ZHANG Chan;LIU Lu-xiang;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;Institute of Crop Science;Chinese Academy of Agricultural Sciences;National Center of Space Mutagenesis for Crop Improvement;
LANG Tian-dan;LIANG Jian;WANG Cheng-tao;ZHANG Chan;LIU Lu-xiang;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;Institute of Crop Science;Chinese Academy of Agricultural Sciences;National Center of Space Mutagenesis for Crop Improvement;
..............page:165-169
Investigation of antibiotic resistance and resistant genes of epibiotic lactic acid bacteria on the surface of Sichuan pickled cowpea
XU Gu-rong;CAI Ting;LIN Kai;SONG Fei-fei;ZHANG Qing;XIANG Wen-liang;College of Food and Bioengineering;Xihua University;Institute of Ancient Brewing;Xihua Uniwersity;
XU Gu-rong;CAI Ting;LIN Kai;SONG Fei-fei;ZHANG Qing;XIANG Wen-liang;College of Food and Bioengineering;Xihua University;Institute of Ancient Brewing;Xihua Uniwersity;
..............page:170-175
Optimizing process parameters for enzymolysis of potato starch by response surface methodology
WEI Yu-mei;LI Qi-bing;LIU Hua;Center of Experiment;Northwest University for Nationality;College of Science and Engineering;Northwest University for Nationality;School of Mathematics and Computer Science;Northwest University for Nationality;
WEI Yu-mei;LI Qi-bing;LIU Hua;Center of Experiment;Northwest University for Nationality;College of Science and Engineering;Northwest University for Nationality;School of Mathematics and Computer Science;Northwest University for Nationality;
..............page:176-179
Screening and identification of alkaline β-glucosidase producing-strain and partial enzyme characterization
LI Song;YANG Qian;FAN Li-long;CUI Feng-jie;ZHAO Peng-xiang;School of Biological and Chemical Engineering;Anhui Polytechnic University;School of Food and Biological Engineering;Jiangsu University;Beijing Biomass Energy Technology Center;State Grid Energy Conservation Service Ltd.;
LI Song;YANG Qian;FAN Li-long;CUI Feng-jie;ZHAO Peng-xiang;School of Biological and Chemical Engineering;Anhui Polytechnic University;School of Food and Biological Engineering;Jiangsu University;Beijing Biomass Energy Technology Center;State Grid Energy Conservation Service Ltd.;
..............page:180-184+188
Screening and identification of AI-2 high-producing lactic acid bacteria
LI Bo;GU Yue;YAN Cai-ling;JIA Yuan-bo;HE Yin-feng;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LI Bo;GU Yue;YAN Cai-ling;JIA Yuan-bo;HE Yin-feng;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:185-188
Screening and identification of pectinase-producting strains and optimization of pectinase-producting condition
LU Xiao-hua;YANG Miao;WANG Chang-gao;LIN Jian-guo;DU Xin;CAI Jun;Key Laboratory of Fermentation Engineering;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Hubei University of Technology;
LU Xiao-hua;YANG Miao;WANG Chang-gao;LIN Jian-guo;DU Xin;CAI Jun;Key Laboratory of Fermentation Engineering;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Hubei University of Technology;
..............page:189-193+198
Optimization of fermentation condition of Pichia pastoris for xylanase production by response analysis
WANG Dan-dan;ZHOU Chen-yan;ZHU Xin-shu;LI Tong-biao;School of Life Science and Technology;Xinxiang Medical University;San Quan Medlcal College;
WANG Dan-dan;ZHOU Chen-yan;ZHU Xin-shu;LI Tong-biao;School of Life Science and Technology;Xinxiang Medical University;San Quan Medlcal College;
..............page:194-198
Study on fermentation technology of osmanthus-Yali wine
YANG Wen-bin;LUO Hui-bo;BIAN Ming-hong;CHENG Xiao-yun;CHEN Kang;Sichuan University of Science & Engineering;Liquor Making Bio-Technology & Ap plication of Key Laboratory of Sichuan Province;
YANG Wen-bin;LUO Hui-bo;BIAN Ming-hong;CHENG Xiao-yun;CHEN Kang;Sichuan University of Science & Engineering;Liquor Making Bio-Technology & Ap plication of Key Laboratory of Sichuan Province;
..............page:199-203+208
The influence on the chemical materials content in brewing beer of adding wheat
MA Shao-hua;Baotou Light Industry Vocational Technical College;
MA Shao-hua;Baotou Light Industry Vocational Technical College;
..............page:204-208
Comparison of microbial genome DNA extraction methods used in the fermentation process of northwestern Shanxi acid gruel
CHANG Jian;WANG Qi;School of Life Science;Shanxi University;
CHANG Jian;WANG Qi;School of Life Science;Shanxi University;
..............page:209-212+233
Optimization of complex enzyme extraction condition of dietary fiber from bamboo shoots using response surface analysis
YANG Guang;WU Jia-hao;ZHENG Jiong;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;
YANG Guang;WU Jia-hao;ZHENG Jiong;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;
..............page:213-216+238
Isolation and characterization of fenvalerate degrading strain and optimization of degradation conditions
SHI Ying;TANG Jie;YAO Kai;ZENG Chao-yi;JIANG Zhen-ju;School of Food and Biotechnology;Xihua University;College of Light Industry and Food;Sichuan University;
SHI Ying;TANG Jie;YAO Kai;ZENG Chao-yi;JIANG Zhen-ju;School of Food and Biotechnology;Xihua University;College of Light Industry and Food;Sichuan University;
..............page:217-222+243
Optimizing techniques of Perilla seed oil by aqueous enzymatic extraction assisted with heat treatment
CHENG Xue;ZHANG Xiu-ling;SUN Rui-rui;LIU Qian-qian;LIU Xu;LI Sai-nan;School of Food College;Northeast Agriculture University;
CHENG Xue;ZHANG Xiu-ling;SUN Rui-rui;LIU Qian-qian;LIU Xu;LI Sai-nan;School of Food College;Northeast Agriculture University;
..............page:223-227+351
Changes of relationship between the sizes of reverse micelles before and after extraction of peanut protein and their extraction rates
WANG Li-min;CHEN Fu-sheng;LIU Kun-lun;YIN Li-jun;College of Food Science and Technology;Henan University of Technology;
WANG Li-min;CHEN Fu-sheng;LIU Kun-lun;YIN Li-jun;College of Food Science and Technology;Henan University of Technology;
..............page:228-233
Effects of polyphosphate and high pressure processing treatment on the characteristics of squilla myofibrillar protein gel
WANG Shi-meng;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
WANG Shi-meng;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
..............page:234-238
Effect of processing technology of soybean milk on the quality of whole cotyledon tofu
LI Sheng;CUI Jun;WEI Fu-bin;YAN Cai-zhi;ZHAO Guo-hua;College of Food Science;Southwest University;Chongqing Engineering Research Center for Special Food;
LI Sheng;CUI Jun;WEI Fu-bin;YAN Cai-zhi;ZHAO Guo-hua;College of Food Science;Southwest University;Chongqing Engineering Research Center for Special Food;
..............page:239-243
Study on the degradation of chitosan with hydrodynamic cavitation based on the venturi tube
XU Jia-li;HUANG Yong-chun;YUAN Yuan;YANG Feng;REN Xian-e;HUANG Qiong;Department of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi Higher Education Institutes;
XU Jia-li;HUANG Yong-chun;YUAN Yuan;YANG Feng;REN Xian-e;HUANG Qiong;Department of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi Higher Education Institutes;
..............page:244-248
The study of extraction methods for fucoidanase and optimization using response surface methodology
DONG Shu-jun;SHEN Jing-jing;CHANG Yao-guang;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
DONG Shu-jun;SHEN Jing-jing;CHANG Yao-guang;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
..............page:249-253+259
Effect of three pretreatments on enzymatic hadrolysis isoflavoues aglycone
LI Xiao-mei;MA Hui-ling;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
LI Xiao-mei;MA Hui-ling;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
..............page:254-259
Effect of microwave drying on quality of sesames
ZHANG Li-xia;ZHANG Xun;SONG Guo-hui;WANG Jing-bo;HUANG Ji-nian;ZHAO Fu-li;Institute of Agricultural Products Processing;Henan Academy of Agriculture Sciences;College of Food Science and Technology;Henan Agricultural University;
ZHANG Li-xia;ZHANG Xun;SONG Guo-hui;WANG Jing-bo;HUANG Ji-nian;ZHAO Fu-li;Institute of Agricultural Products Processing;Henan Academy of Agriculture Sciences;College of Food Science and Technology;Henan Agricultural University;
..............page:260-264+269
Dynamics model and process optimization of thin-layer drying of carmine radish
WANG Zhao;XIE Chun-yan;LI Yan;WU Da-ke;College of Engineering and Technology;Southwestern University;Guizhou Institute of Mountainous Agricultural Machinery;
WANG Zhao;XIE Chun-yan;LI Yan;WU Da-ke;College of Engineering and Technology;Southwestern University;Guizhou Institute of Mountainous Agricultural Machinery;
..............page:265-269
Optimization of ultrasonic-microwave assisted extraction of polyphenols from jackfruit peel and evaluation of its antioxidant activities
JIANG Zhi-guo;LI Bin;WANG Yan-hua;ZHANG Hai-de;College of Food Science;Hainan University;College of Information;Hainan University;
JIANG Zhi-guo;LI Bin;WANG Yan-hua;ZHANG Hai-de;College of Food Science;Hainan University;College of Information;Hainan University;
..............page:270-275
Random centroid optimization of flavonoids extraction from Pierman pomegranate
MENG Xin-tao;PAN Yan;XU Ming-qiang;MA Xiao-wen;LI De-hua;XUE Su-lin;ZHANG Ping;Research Institute of Agricultural Products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
MENG Xin-tao;PAN Yan;XU Ming-qiang;MA Xiao-wen;LI De-hua;XUE Su-lin;ZHANG Ping;Research Institute of Agricultural Products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:276-280+286
Optimization of the inclusion process of flemingia flavonoids with β-cyclodextrin by central composite design and response surface methodology
CHEN Shuai;WANG Hui-zhu;JIANG Kun;ZHONG Fang-li;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;College of Pharmacy;Shenyang Pharmaceutical University;
CHEN Shuai;WANG Hui-zhu;JIANG Kun;ZHONG Fang-li;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;College of Pharmacy;Shenyang Pharmaceutical University;
..............page:281-286
Study on the clarification agent in longan wine of different clarification and stability
RAN Na;XU Bin;LEI Xiang-lan;WANG Yu-hong;FU Chuan-jun;College of bioengineering;Hainan College of Vocation and Technique;Inspection and Quarantine Technical Center;Hainan Entry Exit Inspection Bureau;
RAN Na;XU Bin;LEI Xiang-lan;WANG Yu-hong;FU Chuan-jun;College of bioengineering;Hainan College of Vocation and Technique;Inspection and Quarantine Technical Center;Hainan Entry Exit Inspection Bureau;
..............page:287-290+295
Optimization of microwave-assisted extraction of triterpenoids from Gynura procumbens by response surface methodology
YE Zhi-hong;ZHAO Yan;ZHU Yan-ping;ZHENG Guo-dong;Jiangxi Key Laboratory of Natural Products and Functional Food;College of Food Science and Engineering;Jiangxi Agricultural University;
YE Zhi-hong;ZHAO Yan;ZHU Yan-ping;ZHENG Guo-dong;Jiangxi Key Laboratory of Natural Products and Functional Food;College of Food Science and Engineering;Jiangxi Agricultural University;
..............page:291-295
Formula optimization of a zero calories jelly powder based on response surface methodology
FAN Guang-sen;ZHU Si-yue;DUAN Sheng-lin;LIU Jie;LIU Yan-qiao;WAN Ning;China National Research Institute of Food & Fermentation Industries;China Agricultural University;
FAN Guang-sen;ZHU Si-yue;DUAN Sheng-lin;LIU Jie;LIU Yan-qiao;WAN Ning;China National Research Institute of Food & Fermentation Industries;China Agricultural University;
..............page:296-300+306
The preparation of DEAE-agar gel microspheres and its application in the separation of R-Phycoerythrin and C-Phycocyanin
ZHANG Rong-sheng;SHI Guo-zong;ZHANG Hui-lan;SUN Li;Xiamen Blue Bay Science & Technology Co.;Ltd.;
ZHANG Rong-sheng;SHI Guo-zong;ZHANG Hui-lan;SUN Li;Xiamen Blue Bay Science & Technology Co.;Ltd.;
..............page:301-306
Optimization of ultrasonic-assisted extraction of bergenin from Rhizoma Bergeniae Scopulosae by response surface analysis
WANG Xing;ZHAO Hua;MA Ying-li;YANG Qiu-chen;CHEN Xiao-ling;College of Biological Science and Engineering;Shaanxi University of Technology;
WANG Xing;ZHAO Hua;MA Ying-li;YANG Qiu-chen;CHEN Xiao-ling;College of Biological Science and Engineering;Shaanxi University of Technology;
..............page:307-312
Technology optimization of the microcapsule of soybean powder
DING Hui-ling;XU Dan-dan;JIN Tian-you;ZHANG Hong-yu;CHEN Hui;CHEN Yi-yong;WANG Liang;The College of Life Science and Technology;Xinjiang University;The College of Biology and Food Engineering;Changshu Institute of Technology;
DING Hui-ling;XU Dan-dan;JIN Tian-you;ZHANG Hong-yu;CHEN Hui;CHEN Yi-yong;WANG Liang;The College of Life Science and Technology;Xinjiang University;The College of Biology and Food Engineering;Changshu Institute of Technology;
..............page:313-317+357
Study on copigmentation effect and stability of flavonoids on spine grape anthocyanins
WANG Wei-qian;DENG Jie-hong;TIAN Xiao-yan;LIU Yong-hong;College of Food Science and Technology;Hunan Agricultural University;Key Laboratory of Food Science and Biological Technology of Hunan Province;Hunan Biological and Electromechanical Polytechnic;
WANG Wei-qian;DENG Jie-hong;TIAN Xiao-yan;LIU Yong-hong;College of Food Science and Technology;Hunan Agricultural University;Key Laboratory of Food Science and Biological Technology of Hunan Province;Hunan Biological and Electromechanical Polytechnic;
..............page:318-321+361
Effect of cooking loss,tenderness and water distribution of Tan sheep at different salt addition treatment
WU Liang-liang;LUO Rui-ming;KONG Feng;TIAN Yin;ZHANG He-yu;SU Chun-xia;College of Agricultural;Ningxia University;
WU Liang-liang;LUO Rui-ming;KONG Feng;TIAN Yin;ZHANG He-yu;SU Chun-xia;College of Agricultural;Ningxia University;
..............page:322-325+366
Effects of filling nitrogen in vacuum combined with heat treatment on free radical and protective enzymes of fresh-cut Agaricus bisporus
LI Shun-feng;LI Jing;WANG An-jian;TIAN Guang-rui;WANG Meng-juan;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
LI Shun-feng;LI Jing;WANG An-jian;TIAN Guang-rui;WANG Meng-juan;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
..............page:326-329+334
Protein oxidation-induced structure and function changes of the oratosquilla oratoria salt-soluble protein
ZHOU Jing-li;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
ZHOU Jing-li;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:330-334
Study on the machanism of formaldehyde content changing in the Penaeus vannamei storaged at different temperatures
HAN Dong-jiao;LI Jing;LIU Hong-ying;Hebei Agricultural University College of Food Science and Technology;Ocean College of Hebei Agricultural University;
HAN Dong-jiao;LI Jing;LIU Hong-ying;Hebei Agricultural University College of Food Science and Technology;Ocean College of Hebei Agricultural University;
..............page:335-338+342
Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck
ZHANG Yi-jie;WANG Lan;WU Wen-jin;DING An-zi;LI Xin;QIAO Yu;LIAO Li;WANG Jun;CHENG Wei;Institute for Farm Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Science;
ZHANG Yi-jie;WANG Lan;WU Wen-jin;DING An-zi;LI Xin;QIAO Yu;LIAO Li;WANG Jun;CHENG Wei;Institute for Farm Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Science;
..............page:339-342
Analysis on grape quality during shelf life at two temperatures
YAN Ting-cai;SHAO Dan;ZHANG Peng;ZHOU Bin;LI Jiang-kuo;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Zhejiang Silver-Elephant Bio-engineering Co.;Ltd.;
YAN Ting-cai;SHAO Dan;ZHANG Peng;ZHOU Bin;LI Jiang-kuo;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Zhejiang Silver-Elephant Bio-engineering Co.;Ltd.;
..............page:343-346+351
Effects of enzymatic extractions from oyster on the learning and memory of senile mice induced by D-gal
XU Cheng;LU Hong-yu;ZHANG Chao-hua;WEN Cai-xiu;LIN Hai-sheng;College of Food Science and Technology;Guangdong Ocean University;Guangdong Province Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;
XU Cheng;LU Hong-yu;ZHANG Chao-hua;WEN Cai-xiu;LIN Hai-sheng;College of Food Science and Technology;Guangdong Ocean University;Guangdong Province Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;
..............page:347-351
Effect of Lactobacillus plantarum SCS1 on blood glucose levels in hyperglycemia model mice
MENG Xiao;JIANG Li-shi;QIAN Yu;KANG Jin-mei;CHEN Yan;WANG Juan;CHE Zhen-ming;School of Public Health;Chengdu University of TCM;School of Biological and Chemical Engineering;Chongqing University of Education;School of Food and Bioengineering;Xihua University;
MENG Xiao;JIANG Li-shi;QIAN Yu;KANG Jin-mei;CHEN Yan;WANG Juan;CHE Zhen-ming;School of Public Health;Chengdu University of TCM;School of Biological and Chemical Engineering;Chongqing University of Education;School of Food and Bioengineering;Xihua University;
..............page:352-357
Study on the anti-diabetic nephropathy activities of Paccilomyces hepiali extract on diabetic sprague-dawley rats
DONG Yuan;GUO Jian;LI Yan;WANG Hao;LIU Lei;ZHU Jie;WANG Hui-yan;Jilin Medical University;
DONG Yuan;GUO Jian;LI Yan;WANG Hao;LIU Lei;ZHU Jie;WANG Hui-yan;Jilin Medical University;
..............page:358-361
Effect of astaxanthin combined with vitamin E on acute alcohol-induced oxidative stress in rats
BAI Yun;Hulunbeier Vocational Technical College;
BAI Yun;Hulunbeier Vocational Technical College;
..............page:362-366
Effect of functional dietary supplement on rats suffering from chronic emotional stress
LIAO Kai;SHI Lin-zuo;REN Ning;HE Pu-ming;Zhejiang University Tea Research Institute;
LIAO Kai;SHI Lin-zuo;REN Ning;HE Pu-ming;Zhejiang University Tea Research Institute;
..............page:367-369
Progress on the biological activities of fucoidan from brown algae
SONG Hai-yan;HE Wen-hui;ZHANG Ao;YUAN Rong-rong;ZHANG Ze-hua;CUI Li-xiang;CAI Qing-jie;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Shanghai Ocean University;Ministry of Education;
SONG Hai-yan;HE Wen-hui;ZHANG Ao;YUAN Rong-rong;ZHANG Ze-hua;CUI Li-xiang;CAI Qing-jie;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Shanghai Ocean University;Ministry of Education;
..............page:370-373+378
Reasearch progress on the methods for quality improvement of okara
KANG Fang-fang;YANG Wei;LU Fei;LI Yun-bo;MA Han-jun;LI Bo;School of Food Science;Henan Institute of Science and Technology;
KANG Fang-fang;YANG Wei;LU Fei;LI Yun-bo;MA Han-jun;LI Bo;School of Food Science;Henan Institute of Science and Technology;
..............page:374-378
Comparative analysis of nutritional ingredient of yak milk with other mammalian milk
LI Ya-ru;HAO Li-zhuang;LIU Shu-jie;CHAI Sha-tuo;FENG Yu-zhe;CUI Zhan-hong;WANG Xun;SUN Lu;ZHANG Xiao-wei;NIU Jian-zhang;State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province;Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province;Qinghai Plateau Yak Research Center;Qinghai Academy of Science and Veterinary Medicine of Qinghai University;
LI Ya-ru;HAO Li-zhuang;LIU Shu-jie;CHAI Sha-tuo;FENG Yu-zhe;CUI Zhan-hong;WANG Xun;SUN Lu;ZHANG Xiao-wei;NIU Jian-zhang;State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province;Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province;Qinghai Plateau Yak Research Center;Qinghai Academy of Science and Veterinary Medicine of Qinghai University;
..............page:379-383+388
Research progress on the structure-activity relationship of flavonoid compounds based on different antioxidant mechanism
REN Hong;ZHENG Shao-jie;ZHANG Xiao-li;LU Ke-ke;WU Su-rui;MING Jian;College of Food Science;Southwest University;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;Chongqing Special Food Programme and Technology Research Center;National Food Science and Engineering Experimental Teaching Center;Southwest University;
REN Hong;ZHENG Shao-jie;ZHANG Xiao-li;LU Ke-ke;WU Su-rui;MING Jian;College of Food Science;Southwest University;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;Chongqing Special Food Programme and Technology Research Center;National Food Science and Engineering Experimental Teaching Center;Southwest University;
..............page:384-388
Research advances on post-harvest diseases and storage technology of pomegranate fruit
WANG Xu-lin;ZHANG Run-guang;WU Qian;ZHANG You-lin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
WANG Xu-lin;ZHANG Run-guang;WU Qian;ZHANG You-lin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:389-393
Advances on research and development of meat products compounded with fruits and/or vegetables
DENG Ya-min;SHAO Jun-hua;FENG Xu-qiao;WANG Le-tian;DONG Li;WANG Nan;TAN Yang;LIU Su-su;WANG Ji-ye;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;
DENG Ya-min;SHAO Jun-hua;FENG Xu-qiao;WANG Le-tian;DONG Li;WANG Nan;TAN Yang;LIU Su-su;WANG Ji-ye;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:394-399