1002-0306
2016 Issue 21
ji yu gong xiang fa zhan li nian de shi pin an quan gong zhong can yu ji zhi zuo yi
liao shan kang ;
liao shan kang ;
..............page:24-27
Preparation of pectin-chitosan layer by layer modified liposomes and the formula optimization
BAI Chun-qing;ZHENG Jing-xia;YUAN Lu;CUI Dan-dan;CHEN Li-li;YUAN Mei-lan;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;
BAI Chun-qing;ZHENG Jing-xia;YUAN Lu;CUI Dan-dan;CHEN Li-li;YUAN Mei-lan;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:49-53+59
Exploration on film-forming condition of soy protein isolate and associated Maillard reaction products
QIANG Wan-li;JING Hao;WANG Yu;ZHANG Lian-hui;COFCO Nutrition and Health Research Institute;College of Food Science and Nutritional Engineering;China Agricultural University;
QIANG Wan-li;JING Hao;WANG Yu;ZHANG Lian-hui;COFCO Nutrition and Health Research Institute;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:54-59
Differences in antioxidant components and activity of 5 crabapples( Malus) leaf tea
LIU Tian-qing;LI Hou-hua;XIN Zhuan-xia;LIU Xiao-wei;LI Guo;Walibai Tangnuer;College of Landscape Architecture and Arts;Northwest A&F University;
LIU Tian-qing;LI Hou-hua;XIN Zhuan-xia;LIU Xiao-wei;LI Guo;Walibai Tangnuer;College of Landscape Architecture and Arts;Northwest A&F University;
..............page:60-65
LF-NMR analysis of the effect of starch content on water holding capacity and texture properties of meat batters
ZHANG Jun-long;ZHOU Fen;SHAO Jun-hua;DONG Bo;JIA Na;LIU Deng-yong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technologyfor Fresh Agricultural and Aquatic Products;Animal Health Monitoring and Early Warning Center of Jinzhou;
ZHANG Jun-long;ZHOU Fen;SHAO Jun-hua;DONG Bo;JIA Na;LIU Deng-yong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technologyfor Fresh Agricultural and Aquatic Products;Animal Health Monitoring and Early Warning Center of Jinzhou;
..............page:66-69+75
Studies on purification of Allyl glucosinolates from horseradish by macroporous resin
XIE Sai;DING Ke;CHEN Xiang-ning;College of Food Science and Engineering;Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory Agriculture Product Detection and Control for Spoilage Organisms and Pesticide;
XIE Sai;DING Ke;CHEN Xiang-ning;College of Food Science and Engineering;Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory Agriculture Product Detection and Control for Spoilage Organisms and Pesticide;
..............page:70-75
Effect of enzymatic dehairing,scalding and singeing of processing on nutritional and hygienic characteristics of cowhide
LI Jing;CUI Fan-rong;YE Zhi-bing;WANG Yong-feng;WANG Wei-jing;SUN Bao-zhong;LI Hai-peng;XIE Peng;ZHANG Song-shan;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Department of Animal Science;Ili Vocational and Technical College;
LI Jing;CUI Fan-rong;YE Zhi-bing;WANG Yong-feng;WANG Wei-jing;SUN Bao-zhong;LI Hai-peng;XIE Peng;ZHANG Song-shan;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Department of Animal Science;Ili Vocational and Technical College;
..............page:76-80+85
Effects of wheat protein and transglutaminase on gel properties of Surimi heated at 120 ℃ high temperature
YU Fan-qianhui;KONG Wen-jun;WEI Yi-nong;XUE Yong;LI Zhao-jie;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
YU Fan-qianhui;KONG Wen-jun;WEI Yi-nong;XUE Yong;LI Zhao-jie;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
..............page:81-85
Comparison of the biological activity of glucose,galactose and lactose stearate
ZHU Zhen-yuan;SONG Qiao-ying;LI Sheng-feng;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
ZHU Zhen-yuan;SONG Qiao-ying;LI Sheng-feng;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
..............page:86-90+95
Determination and mechanism of viscosity of potato starch paste in ultrasonic field
LI Chen;NIE Hui;YANG Yong;LIU Pei-hua;CHEN Yu;LI Jian-bin;College of Light Industry and Food Engineering;Guangxi University;
LI Chen;NIE Hui;YANG Yong;LIU Pei-hua;CHEN Yu;LI Jian-bin;College of Light Industry and Food Engineering;Guangxi University;
..............page:91-95
Degradation kinetics of anthocyanins in purple sweet potato wine during storage
WU Wen-li;XIONG Wei;XIE Yong-wen;MA Ai-min;College of Food Science and Technology;Huazhong Agricultural University;Hubei Daohuaxiang Group;
WU Wen-li;XIONG Wei;XIE Yong-wen;MA Ai-min;College of Food Science and Technology;Huazhong Agricultural University;Hubei Daohuaxiang Group;
..............page:96-99+104
Study on in vitro antioxidant activities of crude polysaccharides of three Ganoderma lucidum from different origins
CHEN Jie;DONG Yang;LU Ji-ke;CHEN Qiang;GENG Zhan-hui;ZHANG Li-ming;HAO Li-min;JIA Shi-ru;Key Laboratory of Industrial Fermentation Microbiology;Ministry of education;Tianjin University of Science and Technology;The Quartermaster Equipment Institute of General Logistics Department of People’s Liberation Army;School of Life Sciences;Zhengzhou University;
CHEN Jie;DONG Yang;LU Ji-ke;CHEN Qiang;GENG Zhan-hui;ZHANG Li-ming;HAO Li-min;JIA Shi-ru;Key Laboratory of Industrial Fermentation Microbiology;Ministry of education;Tianjin University of Science and Technology;The Quartermaster Equipment Institute of General Logistics Department of People’s Liberation Army;School of Life Sciences;Zhengzhou University;
..............page:100-104
Separation and characterization of spontaneously assembled nano-aggregates in natural green tea infusions
LI Bin;KANG Yu-ting;CHEN Zhong-zheng;ZHANG Yuan-yuan;LUO Wei;LIN Xiao-rong;College of Food Science;South China Agricultural University;
LI Bin;KANG Yu-ting;CHEN Zhong-zheng;ZHANG Yuan-yuan;LUO Wei;LIN Xiao-rong;College of Food Science;South China Agricultural University;
..............page:105-109+138
Antioxidant activity of water extraction from Acanthopanacis senticosus
TIAN Song-yang;YU Cheng-long;XU Wei;CHEN Tie-yun;SUN Qing;WANG Jun-yan;LI Yan;Department of Food Science and Engineering;Harbin University;Heilongjiang Polytechnic;College of Wildlife Resources;Northeast Forest University;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
TIAN Song-yang;YU Cheng-long;XU Wei;CHEN Tie-yun;SUN Qing;WANG Jun-yan;LI Yan;Department of Food Science and Engineering;Harbin University;Heilongjiang Polytechnic;College of Wildlife Resources;Northeast Forest University;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:110-113+194
Extraction and anticoagulant activities of polysaccharides from sweet corncob
MA Yong-qiang;WANG Xin;GAO Shuang;ZHOU Ke-chi;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
MA Yong-qiang;WANG Xin;GAO Shuang;ZHOU Ke-chi;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
..............page:114-118+188
Protein removal and purification by chitosan method of Hericium erincaceus polysaccharide extract
YI Xiao-min;ZHOU Chun-hui;HUANG Hui-hua;School of Food Science and Engineering;South China University of Technology;Guangdong Apollo Co.;Ltd.;
YI Xiao-min;ZHOU Chun-hui;HUANG Hui-hua;School of Food Science and Engineering;South China University of Technology;Guangdong Apollo Co.;Ltd.;
..............page:119-123+303
Extraction of total flavonoids from Chmonathus salicifolius S.Y.H leaves by complex enzymatic hydrolysis assisted iltrasonic and its antioxidant activity
GENG Jing-zhang;College of Biological Science and Engineering;Shaanxi SCI-TECH Universiiy;
GENG Jing-zhang;College of Biological Science and Engineering;Shaanxi SCI-TECH Universiiy;
..............page:124-129+293
Modeling for the dry tea and soup color comprehensive evaluation of yellow tea at the different Yellowing time
YUE Cui-nan;WANG Zhi-hui;MAO Shi-hong;LI Xiao-yuan;TONG Hua-rong;College of food science;Southwest university;Yibin Municipal Bureau of Agriculture;
YUE Cui-nan;WANG Zhi-hui;MAO Shi-hong;LI Xiao-yuan;TONG Hua-rong;College of food science;Southwest university;Yibin Municipal Bureau of Agriculture;
..............page:130-134+298
Isolation and identification of the pathogen causing mildew rot of the Yongdeng barbary wolfberry in the air-drying process
YUAN Hui-jun;LI Hu-jun;JIA Hong-zhen;GONG Hui-ling;FENG Zai-ping;College of Life Science and Engineering;Lanzhou University of Technology;
YUAN Hui-jun;LI Hu-jun;JIA Hong-zhen;GONG Hui-ling;FENG Zai-ping;College of Life Science and Engineering;Lanzhou University of Technology;
..............page:135-138
Composition analysis and enzymatic hydrolysis saccharification of Jerusalem artichoke residues
REN Hai-wei;XING Jun-mei;LIU Xiao-feng;LI Xue-yan;LI Zhi-zhong;FAN Wen-guang;School of Life Science and Engineering;Lanzhou University of Technology;
REN Hai-wei;XING Jun-mei;LIU Xiao-feng;LI Xue-yan;LI Zhi-zhong;FAN Wen-guang;School of Life Science and Engineering;Lanzhou University of Technology;
..............page:139-143
Research of growth factors in high cell-density culture of Lactobacillus reuteri LT018
LIU Dong;HU Ya-min;LIU Hong-ji;ZHU Zhen-jun;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi University;The first secondary school of Tai’an in Shandong Province;
LIU Dong;HU Ya-min;LIU Hong-ji;ZHU Zhen-jun;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi University;The first secondary school of Tai’an in Shandong Province;
..............page:144-149
Optimization of culture medium and fermentation conditions for neutral protease produced by Bacillus coagulans Liu-g
ZHANG Ying-ying;GUO Qian;XIONG Li-xia;ZHANG Hong-xing;XIE Yuan-hong;LIU Hui;LIANG Xin-bei;LIAN Zheng-xing;Food Science and Engineering College;Beijing University of Agriculture;Beijing Engineering Laboratory of Probiotics Key Technology Development;Food Quality and Safety Lab in Beijing;Harmful Microorganisms and Pesticide Safety Inspection of Agricultural Products and the Control of the Beijing Key Laboratory;College of Animal Science and Technology;China Agricultural University;
ZHANG Ying-ying;GUO Qian;XIONG Li-xia;ZHANG Hong-xing;XIE Yuan-hong;LIU Hui;LIANG Xin-bei;LIAN Zheng-xing;Food Science and Engineering College;Beijing University of Agriculture;Beijing Engineering Laboratory of Probiotics Key Technology Development;Food Quality and Safety Lab in Beijing;Harmful Microorganisms and Pesticide Safety Inspection of Agricultural Products and the Control of the Beijing Key Laboratory;College of Animal Science and Technology;China Agricultural University;
..............page:150-154+161
Research of healthcare wine-making process from greengage-jujube in low temperature
WANG Yu-xia;CAI Zhi-yong;ZHANG Chao;BAI Jiu-yuan;Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan;School of Life Science and Food Engineering;Yibin University;Chongqing Academy of Agricultural Sciences;
WANG Yu-xia;CAI Zhi-yong;ZHANG Chao;BAI Jiu-yuan;Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan;School of Life Science and Food Engineering;Yibin University;Chongqing Academy of Agricultural Sciences;
..............page:155-161
Biological characteristics of Lactobacillus rhamnosus with antidiabetic activity
CHEN Pei;DANG Hui;WANG Wei;CHEN Wei;Shaanxi Radio & TV University;Shaanxi University of Technology;School of Biological Science and Engineering;State Key Laboratory of Food Science and Technology;Jiangnan University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
CHEN Pei;DANG Hui;WANG Wei;CHEN Wei;Shaanxi Radio & TV University;Shaanxi University of Technology;School of Biological Science and Engineering;State Key Laboratory of Food Science and Technology;Jiangnan University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:162-165+171
Influence of p H on expression of sortase related genes and adhesion ability of Lactobacillus acidophilus
WANG Gang;WU Zhen;PENG Liu-yang;PAN Dao-dong;WANG Wen-wen;ZENG Xiao-qun;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Ningbo University;Food Science & Nutrition Department of Nanjing Normal University;
WANG Gang;WU Zhen;PENG Liu-yang;PAN Dao-dong;WANG Wen-wen;ZENG Xiao-qun;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Ningbo University;Food Science & Nutrition Department of Nanjing Normal University;
..............page:166-171
Cloning,expression and biochemical characterization ofβ-galactosidases from Aspergillus oryzae
DONG Zi-xing;JIA Chao;WANG Jun;LU Fu-ping;WANG Zheng-xiang;Department of Biochemical Engineering;College of Chemical Engineering and Materials Science;Tianjin University of Science & Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;
DONG Zi-xing;JIA Chao;WANG Jun;LU Fu-ping;WANG Zheng-xiang;Department of Biochemical Engineering;College of Chemical Engineering and Materials Science;Tianjin University of Science & Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;
..............page:172-177+182
Study on the enzymatic properties of Uridine Diphosphate Glucose:phloretin-2’-O-glycosyltransferase from Malus x Domestica
XU Ying;FAN Ming-tao;ZHANG Ting-jing;DONG Mei;HUANG Jia;School of Food and Biological Engineering;Shaanxi University of Science &Technology;College of Food Science and Engineering;Northwest A & F University;
XU Ying;FAN Ming-tao;ZHANG Ting-jing;DONG Mei;HUANG Jia;School of Food and Biological Engineering;Shaanxi University of Science &Technology;College of Food Science and Engineering;Northwest A & F University;
..............page:178-182
Processing conditions of high-moisture readyto-eat Pinctada fucata meat by hurdle technology
WANG An-feng;ZHAO Yong-qiang;CHEN Sheng-jun;LI Lai-hao;YANG Xian-qing;WU Yan-yan;HU Xiao;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;College of Food Science and Technology;Shanghai Ocean University;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;
WANG An-feng;ZHAO Yong-qiang;CHEN Sheng-jun;LI Lai-hao;YANG Xian-qing;WU Yan-yan;HU Xiao;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;College of Food Science and Technology;Shanghai Ocean University;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;
..............page:183-188
Optimization of decoloring process of enzymatic hydrolysate of fish roes peptide by response surface methodology
HU Qing-ping;WEI Jian-teng;PEI Dong;WANG Ning-li;LIU Ye-wei;DI Duo-long;Institute of Nutrition and Food Hygiene;faculty of Public Health;Lanzhou University;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Center of Resource Chemical & New Material;
HU Qing-ping;WEI Jian-teng;PEI Dong;WANG Ning-li;LIU Ye-wei;DI Duo-long;Institute of Nutrition and Food Hygiene;faculty of Public Health;Lanzhou University;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Center of Resource Chemical & New Material;
..............page:189-194
Optimization of preparation of Tilapia skin antioxidative peptides with enzymatic hydrolysis by response surface methodology
HU Xiao;WU Jing;WANG Zi-huai;LI Lai-hao;YANG Xian-qing;WU Yan-yan;LIN Wan-ling;CHEN Sheng-jun;HUANG Hui;YAO Jian-ling;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science and Technology;Shanghai Ocean University;The Second Affiliated Hospital of Guangzhou Medical University;
HU Xiao;WU Jing;WANG Zi-huai;LI Lai-hao;YANG Xian-qing;WU Yan-yan;LIN Wan-ling;CHEN Sheng-jun;HUANG Hui;YAO Jian-ling;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science and Technology;Shanghai Ocean University;The Second Affiliated Hospital of Guangzhou Medical University;
..............page:195-200+204
Optimization of extraction conditions for hydrocyanic acid in flaxseed by response surface methodology
KOU Xiang-long;XU Mei-rong;ZHANG Jian-ping;ZHAO Bin-bin;HAN Shun-yu;College of Food Science and Engineering;Gansu Agricultural University;Gansu Academy of Agricultural Sciences;
KOU Xiang-long;XU Mei-rong;ZHANG Jian-ping;ZHAO Bin-bin;HAN Shun-yu;College of Food Science and Engineering;Gansu Agricultural University;Gansu Academy of Agricultural Sciences;
..............page:201-204
Optimization of extraction process of Saponins from Acaudina Molpadioides by response surface method
SU Yong-chang;LIU Shu-ji;RUAN Wei-da;LIU Qiu-feng;WANG Yin;LIU Zhi-yu;Fisheries Reasearch Instiute of Fujian;National Research and Development Center for Marine Fish Processing;Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province;FujianCollaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources;Center for Disease Control and Prevention of Nan’an;
SU Yong-chang;LIU Shu-ji;RUAN Wei-da;LIU Qiu-feng;WANG Yin;LIU Zhi-yu;Fisheries Reasearch Instiute of Fujian;National Research and Development Center for Marine Fish Processing;Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province;FujianCollaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources;Center for Disease Control and Prevention of Nan’an;
..............page:205-209+215
Effect of phytohormones induced and abiotic stresses on resveratrol content and optimization of resveratrol flash-extraction in polygonum cuspidatum roots
DONG Jie-qiong;WANG Yi-min;LI Jian-xia;DONG Shi-bin;NING Ya-ping;CHEN Yuan;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
DONG Jie-qiong;WANG Yi-min;LI Jian-xia;DONG Shi-bin;NING Ya-ping;CHEN Yuan;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
..............page:210-215
Comparative studies on different extraction process of saponin from quinoa seeds
FENG Huan-qin;XU Xue-feng;YANG Hong-wei;SHEN Bao-yun;HU Jing;LI Chao-zhou;College of Life Science and Technology;Gansu Agricultural University;Gansu Key Laboratory of Crop Genetics & Germplasm Enhancement;Agricultural and Forestal Science Research Institution of Gansu Tiaoshan Group;
FENG Huan-qin;XU Xue-feng;YANG Hong-wei;SHEN Bao-yun;HU Jing;LI Chao-zhou;College of Life Science and Technology;Gansu Agricultural University;Gansu Key Laboratory of Crop Genetics & Germplasm Enhancement;Agricultural and Forestal Science Research Institution of Gansu Tiaoshan Group;
..............page:216-221+227
Process optimization of enzymatic hydrolysis of Boletus Edulis in Yunnan
LIU Jia;WANG Gui-ying;CHENG Zhi-bin;GU Da-hai;FAN Jiang-ping;WANG Xue-feng;GE Chang-rong;LIAO Guo-zhou;College of food science and technology;Yunnan Agricultural University;Yunnan Animal Products Processing Engineering and Technology Research Center;Yunnan Agricultural University;
LIU Jia;WANG Gui-ying;CHENG Zhi-bin;GU Da-hai;FAN Jiang-ping;WANG Xue-feng;GE Chang-rong;LIAO Guo-zhou;College of food science and technology;Yunnan Agricultural University;Yunnan Animal Products Processing Engineering and Technology Research Center;Yunnan Agricultural University;
..............page:222-227
Effect of egg white enrichment on qualities of yogurt and optimization of processing
MI Ye;LIU Xiao-qing;FENG Jun-ye;LI Jia-qi;ZHAO Yu-hong;Forestry School;Northeast Forestry University;
MI Ye;LIU Xiao-qing;FENG Jun-ye;LI Jia-qi;ZHAO Yu-hong;Forestry School;Northeast Forestry University;
..............page:228-232+237
Optimization of taste on ginger collagen beverage by response surface methodology
ZHAO Wen-zhu;XIAO Yue;YU Zhi-peng;WANG Xin-ke;ZHANG Hong-ling;CHEN Yue-jiao;LIU Jing-bo;LI Jian-rong;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;
ZHAO Wen-zhu;XIAO Yue;YU Zhi-peng;WANG Xin-ke;ZHANG Hong-ling;CHEN Yue-jiao;LIU Jing-bo;LI Jian-rong;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:233-237
Compound health beverage of Ganoderma lucidum and Pyracantha fortuneana developed by response surface method
LI Jin-zhe;WANG De-zhi;HUANG Ya-qin;College of Biological and Pharmaceutical Engineering;Xinyang College of Agriculture and Forestry;Henan Provincial Key Laboratory of Ion Beam Bio-engineering;Zhengzhou University;
LI Jin-zhe;WANG De-zhi;HUANG Ya-qin;College of Biological and Pharmaceutical Engineering;Xinyang College of Agriculture and Forestry;Henan Provincial Key Laboratory of Ion Beam Bio-engineering;Zhengzhou University;
..............page:238-242
Preparation optimization of instant Pu’er tea powder
YANG Zhuan;GUO Gui-yi;WANG Qiao-jian;ZHOU Wei;MO Hai-zhen;School of Horticulture and Landscape Architecture;Henan Institute of Science and Technology;Department of Tea Science;Xinyang Agriculture and Forestry University;College of Food Science;Henan Institute of Science and Technology;
YANG Zhuan;GUO Gui-yi;WANG Qiao-jian;ZHOU Wei;MO Hai-zhen;School of Horticulture and Landscape Architecture;Henan Institute of Science and Technology;Department of Tea Science;Xinyang Agriculture and Forestry University;College of Food Science;Henan Institute of Science and Technology;
..............page:243-248+254
Study on muscle protein hydrolysis by Alcalase and optimization pickled process of Gaogou bundle hoof
ZHAGN Ying-yang;QIANG Min;ZHANG Jian-hao;College of Food Science;Changzhou University;Zhenjiang product quality supervision and inspection center;College of Food Science and Technology;Nanjing Agricultural University;
ZHAGN Ying-yang;QIANG Min;ZHANG Jian-hao;College of Food Science;Changzhou University;Zhenjiang product quality supervision and inspection center;College of Food Science and Technology;Nanjing Agricultural University;
..............page:249-254
Extraction and analysis of monosaccharide compositions of wild Ramaria sp.polysaccharide
XU Hong-xia;JIANG Yuan-yuan;HONG Ya-wen;YING Tie-jin;Department of Food Science and Nutrition;Zhejiang University;
XU Hong-xia;JIANG Yuan-yuan;HONG Ya-wen;YING Tie-jin;Department of Food Science and Nutrition;Zhejiang University;
..............page:255-259
Research on dual-enzymatic extraction of polysaccharides from Douchi
JI Yi-ping;FEI Shan;DING Cai-mei;College of Food and Biology Science and Technology;Wuhan Institute of Design and Sciences;
JI Yi-ping;FEI Shan;DING Cai-mei;College of Food and Biology Science and Technology;Wuhan Institute of Design and Sciences;
..............page:260-264
Extraction of polyphenol from burdocks of color protecting and extraction conditions optimization
REN Yuan-yuan;GAO Xiao-guang;QI Qi;LIU Dian-wu;College of Bioscience and Bioengineering;Hebei University of Science and Technology;College of Public Health;Hebei Medical University;
REN Yuan-yuan;GAO Xiao-guang;QI Qi;LIU Dian-wu;College of Bioscience and Bioengineering;Hebei University of Science and Technology;College of Public Health;Hebei Medical University;
..............page:265-269
Optimization of ultra-high pressure conditions for inactivation of two enzymes in blueberry juice by response surface methodology
LI Xing-he;ZHU Jin-yan;MENG Xian-jun;Food College of Shen Yang Agriculture University;Food Inspection Monitoring Center of Zhuanghe;
LI Xing-he;ZHU Jin-yan;MENG Xian-jun;Food College of Shen Yang Agriculture University;Food Inspection Monitoring Center of Zhuanghe;
..............page:269-273
Optimization of preparation of chitosan / walnut protein complex film by response surface methodology
ZHENG You;JIA Liang;DUAN Rong;MA Ying-ying;Rongchang Campus;Southwest University;
ZHENG You;JIA Liang;DUAN Rong;MA Ying-ying;Rongchang Campus;Southwest University;
..............page:274-279+290
Influence of Nisin combined with irradiation on quality of Weever during cold storage
JU Jian;HU Jian-zhong;LIAO Li;XIONG Guang-quan;CHENG Wei;QIAO Yu;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing;College of Food and Pharmaceutical;Hubei University of Technology;
JU Jian;HU Jian-zhong;LIAO Li;XIONG Guang-quan;CHENG Wei;QIAO Yu;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing;College of Food and Pharmaceutical;Hubei University of Technology;
..............page:280-284
Quality and safety pre-warning for fresh food supply chain based on entropy weight and extension fuzzy matter-element
TANG Run;PENG Yang-yang;YU Rong;School of Management Science and Engineering;Nanjing University of Finance and Economics;School of Management;University of Liverpool;
TANG Run;PENG Yang-yang;YU Rong;School of Management Science and Engineering;Nanjing University of Finance and Economics;School of Management;University of Liverpool;
..............page:285-290
Online monitoring of alcohol content in health wine by near infrared spectroscopy
WANG Zhe;LIU Yang;LI Xian-zhi;CHEN Zhi-yuan;SHAN Yuan-yuan;LIU Yuan-cai;Hubei Provincial Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food;Jing Brand Co.;Ltd;
WANG Zhe;LIU Yang;LI Xian-zhi;CHEN Zhi-yuan;SHAN Yuan-yuan;LIU Yuan-cai;Hubei Provincial Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food;Jing Brand Co.;Ltd;
..............page:291-293
Simultaneous determination of 15 inorganic elements in export vegetables by microwave digestion-inductively coupled plasma mass spectrometry method
WANG Xue-ting;CHEN Hui;XIA Meng;ZHANG Qian;WANG Hui;XU Wen-ke;Lianyungang Entry-Exist Inspection and Quarantine Bureau;
WANG Xue-ting;CHEN Hui;XIA Meng;ZHANG Qian;WANG Hui;XU Wen-ke;Lianyungang Entry-Exist Inspection and Quarantine Bureau;
..............page:294-298
Determination of the concentrations of organic acid in apple vinegar by high performance liquid chromatography with two coupled columns
XIONG Xian-ping;GAO Hong-bo;LUO Pei-yu;LI Wei-zhao;GUO Xin-guang;WU Hui;ZHONG Qi-ding;SONG Quan-hou;School of Food Science and Engineering;South China University of Technology;China National Institute of Food and Fermentation Industries;Tian Di No.1 Beverage Inc.;
XIONG Xian-ping;GAO Hong-bo;LUO Pei-yu;LI Wei-zhao;GUO Xin-guang;WU Hui;ZHONG Qi-ding;SONG Quan-hou;School of Food Science and Engineering;South China University of Technology;China National Institute of Food and Fermentation Industries;Tian Di No.1 Beverage Inc.;
..............page:299-303
Comparison and analysis of Ginger oil flavor substances by different extraction ways
XU Zong-ji;HE Hai-yan;YUAN Jian;HE Rong;JU Xing-rong;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;Jiangsu Vocational Institute of Commerce;
XU Zong-ji;HE Hai-yan;YUAN Jian;HE Rong;JU Xing-rong;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;Jiangsu Vocational Institute of Commerce;
..............page:304-308
Heavy metal determination of Houttuynia cordata Thunberg from coal mining fields
LI Na;SU Jie;HUI Bo-di;GONG Ping;Department of food science;college of applied arts & science;Beijing Union University;
LI Na;SU Jie;HUI Bo-di;GONG Ping;Department of food science;college of applied arts & science;Beijing Union University;
..............page:309-312+317
High-performance liquid chromatography method for quantitative determination of curcuminoids in rhizomes of Curcuma Longa L.and curcumin beverage
SUN Peng-yao;LI Dan-dan;MO De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
SUN Peng-yao;LI Dan-dan;MO De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
..............page:313-317
GC-MS analysis of Volvariella volvacea fruiting bodies and different solvent extracts antioxidant activities in vitro
QIN Hui-juan;YANG Jian-hua;CHEN Ping;ZHANG Jing;WANG Qi;College of Chinese Medicinal Materials;Jilin Agricultural University;Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi;
QIN Hui-juan;YANG Jian-hua;CHEN Ping;ZHANG Jing;WANG Qi;College of Chinese Medicinal Materials;Jilin Agricultural University;Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi;
..............page:318-322+328
Pharmacognostical studies of Chestnut Epicarp and determination of active ingredients including gallic acid,chlorogenic acid and rutin
SU Li-na;WANG Xiao-qin;Department of pharmacy;Qujing Medical College;
SU Li-na;WANG Xiao-qin;Department of pharmacy;Qujing Medical College;
..............page:323-328
Effect of nitric oxide treatment on senescence and enzymes to scavenge free radical of postharvest peach fruit
QIAN Chun-lu;LIU Yao;YIN Jian-dong;HOU Shun-chao;LIN Chen;GU Lin;JIN Chang-hai;College of Food Science and Engineering;Yangzhou University;
QIAN Chun-lu;LIU Yao;YIN Jian-dong;HOU Shun-chao;LIN Chen;GU Lin;JIN Chang-hai;College of Food Science and Engineering;Yangzhou University;
..............page:329-332+337
Effects of different controlled atmosphere elements on storage effect of blueberry during cold storage
ZHANG Peng;Li Tian-yuan;LI Jiang-kuo;Li Chun-yuan;SUN Hao;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Engineering;Dalian Polytechnic University;
ZHANG Peng;Li Tian-yuan;LI Jiang-kuo;Li Chun-yuan;SUN Hao;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Engineering;Dalian Polytechnic University;
..............page:333-337
Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples
WANG Li;LUO Hong-xia;LI Shu-rong;CHI Quan-bo;WANG Hui-hua;Beijing Vocational College of Agriculture;
WANG Li;LUO Hong-xia;LI Shu-rong;CHI Quan-bo;WANG Hui-hua;Beijing Vocational College of Agriculture;
..............page:338-341+346
Analysis of nutritional compositions and evaluation of nutritional quality for Polyporus ellisii
WANG Ting-ting;GAO Guan-shi;WU Su-rui;YANG Zhen-fu;GUI Ming-ying;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;
WANG Ting-ting;GAO Guan-shi;WU Su-rui;YANG Zhen-fu;GUI Ming-ying;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;
..............page:342-346
Study on Osmanthus fragrans wine’s extraction and nutrient compoments
YANG Xiu-lian;CHANG Zhao-jing;FENG Jie;SHI Rui;SHI Ting-ting;WANG Liang-gui;College of Landscape Architecture;Nanjing Forestry University;
YANG Xiu-lian;CHANG Zhao-jing;FENG Jie;SHI Rui;SHI Ting-ting;WANG Liang-gui;College of Landscape Architecture;Nanjing Forestry University;
..............page:347-352
Analysis between correlation factors of neonate and the content of macro nutrients in breast milk
LIU Ji-chao;DONG Xue-yan;JIANG Tie-min;LI Jian-tao;WANG Qun;CHEN Li-jun;Beijing Sanyuan Foods Co.;Ltd National Health Engineering Research Center for Maternal and Infant Dairy;Beijing Dairy Engineering and Technical Research Center;
LIU Ji-chao;DONG Xue-yan;JIANG Tie-min;LI Jian-tao;WANG Qun;CHEN Li-jun;Beijing Sanyuan Foods Co.;Ltd National Health Engineering Research Center for Maternal and Infant Dairy;Beijing Dairy Engineering and Technical Research Center;
..............page:353-356+362
Research progress in transferability of EST-SSR makers in grain crops
ZHAO Ya-nan;WANG Ying;ZHANG Dong-jie;SHEN Yan;YANG Yi-jie;College of Food Science;Heilongjiang Bayi Agricultural Universitiy;National Coarse Cereals Engineering Research Center;
ZHAO Ya-nan;WANG Ying;ZHANG Dong-jie;SHEN Yan;YANG Yi-jie;College of Food Science;Heilongjiang Bayi Agricultural Universitiy;National Coarse Cereals Engineering Research Center;
..............page:357-362
Research progress in physicochemical and bioactivities of protein and peptide from mung bean
DU Meng-xia;LI Xuan;XIE Jian-hua;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
DU Meng-xia;LI Xuan;XIE Jian-hua;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:363-367
Research of the progress in bioactive substance and medicinal value of different parts of Juglansmandshurica Maxim
YU Xue;HU Wen-zhong;JIN Li-ming;HOU Meng-yang;LI He;College of Life Science;Dalian Nationalities University;
YU Xue;HU Wen-zhong;JIN Li-ming;HOU Meng-yang;LI He;College of Life Science;Dalian Nationalities University;
..............page:368-371+376
Research progress in impact factors and control technology of nitrosamines in meat products
HUANG Zhi;CHENG Wei-wei;ZHANG Da-lei;YAN Dan-dan;CHEN Xiao;WU Hong;GUO Shan-guang;JIANG Ai-min;College of Food Science;South China Agricultural University;
HUANG Zhi;CHENG Wei-wei;ZHANG Da-lei;YAN Dan-dan;CHEN Xiao;WU Hong;GUO Shan-guang;JIANG Ai-min;College of Food Science;South China Agricultural University;
..............page:372-376
Study on nano-cellulose and its application prospect in food industry
ZHNNG Xiu-ling;WANG Wen-hang;Department of Food engineering and biotechnology;Tianjin University of Science&Technology;
ZHNNG Xiu-ling;WANG Wen-hang;Department of Food engineering and biotechnology;Tianjin University of Science&Technology;
..............page:377-382
Research progress in trichothecenes and removal method
ZHAO Ya-rong;MA Li-yan;WANG Fu-hua;College of Food Science and Nutritional Engineering;China Agricultural University;Public Monitoring Center for Agro-product of Guangdong Academy of Agricultural Sciences;Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality;Ministry of Agriculture;
ZHAO Ya-rong;MA Li-yan;WANG Fu-hua;College of Food Science and Nutritional Engineering;China Agricultural University;Public Monitoring Center for Agro-product of Guangdong Academy of Agricultural Sciences;Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality;Ministry of Agriculture;
..............page:383-387
Review of the common beneficial microorganisms of fermented meat and its functions
TAN Ya;HUANG Qing;CAO Xi;LI Zong-jun;Hunan agricultural university;
TAN Ya;HUANG Qing;CAO Xi;LI Zong-jun;Hunan agricultural university;
..............page:388-392
Research progress in hypotensive effect of taurine
CAO Xue-lian;ZHAO Yu-xing;GUO Jun-xia;DAI Si;CHEN Wen;Department of Food Science;College of Arts and Science of Beijing Union University;
CAO Xue-lian;ZHAO Yu-xing;GUO Jun-xia;DAI Si;CHEN Wen;Department of Food Science;College of Arts and Science of Beijing Union University;
..............page:393-396+400
Progress in the application of metabonomics methods in food-derived ACE inhibitory peptides
YU Zhi-peng;FAN Yue;ZHAO Wen-zhu;ZHANG Qian;DING Long;CHEN Jia-yu;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;FAN Yue;ZHAO Wen-zhu;ZHANG Qian;DING Long;CHEN Jia-yu;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:397-400