1002-0306
2016 Issue 22
wang luo fen xi shi jiao xia wo guo shi pin an quan jian guan ti zhi yan jiu
wang shuo ; geng hong ;
wang shuo ; geng hong ;
..............page:16-20
Determine the Phthalates in the different plastic packaging foods by gas chromatography- mass spectrometry
NIU Hong-liang;MA Yan;XIN Ming-xing;LU Wu;YUAN Hui;ZHAO Yu;Light Industry Science Research Institute of Gansu Province;
NIU Hong-liang;MA Yan;XIN Ming-xing;LU Wu;YUAN Hui;ZHAO Yu;Light Industry Science Research Institute of Gansu Province;
..............page:49-51+58
Analysis of volatile compounds in Cyclocarya paliurus leaves by SPME-GC-MS
CHEN Wei-ling;ZHONG Pei-pei;FAN Lin-lin;DING Hao-fu;HE Hong;WANG Yuan-xing;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Provincial Institute of Light Industry;
CHEN Wei-ling;ZHONG Pei-pei;FAN Lin-lin;DING Hao-fu;HE Hong;WANG Yuan-xing;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Provincial Institute of Light Industry;
..............page:52-58
Separation and purification of flavonoids from Juniperus sabina L.by high-speed counter-current chromatography
LI Qian;LI Chen-yang;Maiwulajiang ABUDUREYIMU;XU Fang;ZHAO Jun;College of Life Sciences&Technology;Xinjiang University;Xinjiang Key Laboratory for Uighur Medicines;Xinjiang Institute of Materia Medica;
LI Qian;LI Chen-yang;Maiwulajiang ABUDUREYIMU;XU Fang;ZHAO Jun;College of Life Sciences&Technology;Xinjiang University;Xinjiang Key Laboratory for Uighur Medicines;Xinjiang Institute of Materia Medica;
..............page:59-61+67
Analysis of aroma components in apple brandy at different distillation stages by HS-SPME/GC-MS
CAI Ting;ZHANG Guang-feng;LU Qian-wen;QIN Jia;ZHANG Nan-di;XIANG Wen-liang;ZHANG Qing;College of Food and Bioengineering;Provincial Key Laboratory of Food Biotechnology of Sichuan;Institute of Ancient Brewing Technology;Xihua University;Xiaojin Jiajin Natural Wild Cherry Wine Co.;Ltd.;
CAI Ting;ZHANG Guang-feng;LU Qian-wen;QIN Jia;ZHANG Nan-di;XIANG Wen-liang;ZHANG Qing;College of Food and Bioengineering;Provincial Key Laboratory of Food Biotechnology of Sichuan;Institute of Ancient Brewing Technology;Xihua University;Xiaojin Jiajin Natural Wild Cherry Wine Co.;Ltd.;
..............page:62-67
Determination of biogenic amines in aquatic products by modified Qu ECh ERS method and liquid chromatography-mass spectrometry
JIANG Lin-rong;XU Zhi-wei;ZENG Min;HUANG Jie-ying;XU Li;FU Chuan-jun;PANG Dao-biao;LI Shi-fei;Hainan Entry-Exit Inspection and Quarantine Bureau;
JIANG Lin-rong;XU Zhi-wei;ZENG Min;HUANG Jie-ying;XU Li;FU Chuan-jun;PANG Dao-biao;LI Shi-fei;Hainan Entry-Exit Inspection and Quarantine Bureau;
..............page:68-72+79
Determination of tributyltin in seafood based on magnetic molecularly imprinted polymers coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry
YANG Hua;XU Xiao-bing;LIU Li-jun;QI Xiang-yan;PAN Dao-dong;Zhejiang Wanli University;Ningbo University;
YANG Hua;XU Xiao-bing;LIU Li-jun;QI Xiang-yan;PAN Dao-dong;Zhejiang Wanli University;Ningbo University;
..............page:73-79
Multiplex DPO-PCR for the detection of Vibrio parahaemolyticus and Vibrio cholerae
WEI Shuang;MA Xin-hua;WANG Tian-jie;LONG Yang;JI Qiang;REN Jiao;WU Xi-yang;Shantou Entry-Exit Inspection and Quarantine Bureau;Department of Food Science and Engineering;Jinan University;Zhanjiang Entry-Exit Inspection and Quarantine Bureau;Guangzhou Entry-Exit Inspection and Quarantine Bureau;
WEI Shuang;MA Xin-hua;WANG Tian-jie;LONG Yang;JI Qiang;REN Jiao;WU Xi-yang;Shantou Entry-Exit Inspection and Quarantine Bureau;Department of Food Science and Engineering;Jinan University;Zhanjiang Entry-Exit Inspection and Quarantine Bureau;Guangzhou Entry-Exit Inspection and Quarantine Bureau;
..............page:80-83
Nondestructive detection of quality of chilled mutton using hyperspectral imaging technique
YANG Ju-mei;HE Xiao-guang;WANG Song-lei;DING Jia-xing;QIANG Feng;WANG Qin-zhi;School of Agriculture;Ningxia University;
YANG Ju-mei;HE Xiao-guang;WANG Song-lei;DING Jia-xing;QIANG Feng;WANG Qin-zhi;School of Agriculture;Ningxia University;
..............page:84-89
Determination of trace pyrraline in food samples using solidphase extraction and high performance liquid chromatography
LIU Hui-lin;MU Lin;CHEN Xiao-mo;WANG Jing;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
LIU Hui-lin;MU Lin;CHEN Xiao-mo;WANG Jing;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
..............page:90-93+102
Determination of glucose,sucrose and fructose in 10 kinds of tropical fruits by ion chromatography
YU Lu;ZHOU Guang-ming;SHEN Jie;YU Yan-li;Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
YU Lu;ZHOU Guang-ming;SHEN Jie;YU Yan-li;Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
..............page:94-98+107
Effect of low and ultralow- temperature freezing on retrogradation properties of waxy rice starch gel
HE Ping;ZHU Hong-shuai;CHANG Xiao-hong;WANG Ya-ru;YUE Shuang;LI Yan-fang;AI Zhi-lu;XIE Xin-hua;College of Food Science and Technology;Henan Agricultural University;
HE Ping;ZHU Hong-shuai;CHANG Xiao-hong;WANG Ya-ru;YUE Shuang;LI Yan-fang;AI Zhi-lu;XIE Xin-hua;College of Food Science and Technology;Henan Agricultural University;
..............page:99-102
Effects of different thawing conditions on the water content of Tan sheep meat
ZHANG Li-wen;KONG Feng;LI Jun-li;ZHANG Tong-gang;LUO Rui-ming;School of Agriculture;Ningxia University;
ZHANG Li-wen;KONG Feng;LI Jun-li;ZHANG Tong-gang;LUO Rui-ming;School of Agriculture;Ningxia University;
..............page:103-107
Study on rheological properties of the κ-carrageenan gum and locust bean gum complex
CHEN Lu;WANG Xing-na;LI Wen-fang;JIN Qing;MIAO Jin-lai;Qingdao University of Science and Technology;First Institute of Oceanography;State Oceanic Administration;Qingdao National Laboratory for Marine Science and Technology;Qingdao University;
CHEN Lu;WANG Xing-na;LI Wen-fang;JIN Qing;MIAO Jin-lai;Qingdao University of Science and Technology;First Institute of Oceanography;State Oceanic Administration;Qingdao National Laboratory for Marine Science and Technology;Qingdao University;
..............page:108-111+115
Study on fluorescence spectra mechanism of vitamin C
CHEN Ya-bin;HE Jian-guo;MA Tian-lan;DING Jia-xing;WU Long-guo;HE Xiao-guang;WANG Song-lei;LIU Gui-shan;Ningxia University School of Agriculture;
CHEN Ya-bin;HE Jian-guo;MA Tian-lan;DING Jia-xing;WU Long-guo;HE Xiao-guang;WANG Song-lei;LIU Gui-shan;Ningxia University School of Agriculture;
..............page:112-115
Study on the mechanism of adsorption of lead ions biosorption by lactic acid bacteria
YU Shang-fu;JIN Da;DING Xiu-yun;DOU Ming-li;HUO Gui-cheng;Key Laboratory of Dairy Science of Ministry of Education;College of Food Science;Northeast Agricultural University;Sichuan Institute for Food and Drug Control;
YU Shang-fu;JIN Da;DING Xiu-yun;DOU Ming-li;HUO Gui-cheng;Key Laboratory of Dairy Science of Ministry of Education;College of Food Science;Northeast Agricultural University;Sichuan Institute for Food and Drug Control;
..............page:116-120+125
Effects of drying methods on the retrogradation of rice
YANG Ding-ling;SHEN Qun;College of Food Science and Engineering;China Agricultural University;National Engineering Research Center for Fruit and Vegetable Processing;
YANG Ding-ling;SHEN Qun;College of Food Science and Engineering;China Agricultural University;National Engineering Research Center for Fruit and Vegetable Processing;
..............page:121-125
Changes in volatile components of grass carp muscle during crisping process
FENG Jing;LIN Wan-ling;LI Lai-hao;YANG Xian-qing;WANG Jin-xu;HUANG Hui;HU Xiao;HAO Shu-xian;WU Yan-yan;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R & D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
FENG Jing;LIN Wan-ling;LI Lai-hao;YANG Xian-qing;WANG Jin-xu;HUANG Hui;HU Xiao;HAO Shu-xian;WU Yan-yan;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R & D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:126-130+136
Study on relationship between Ya’an Tibetan tea does not affect people’sleep and the caffeine content
HU Yan;National Tea Products Quality Supervision and Inspection Center;Product Quality Supervision and Inspection Institute of Sichuan Ya’an;
HU Yan;National Tea Products Quality Supervision and Inspection Center;Product Quality Supervision and Inspection Institute of Sichuan Ya’an;
..............page:131-136
Experimental study on thin layer variable temperature hot air drying of konjac
LUO Chuan-wei;PENG Gui-lan;QIU Bing-tao;WU Shao-feng;YANG Ling;College of Engineering and Technology;Southwest University;
LUO Chuan-wei;PENG Gui-lan;QIU Bing-tao;WU Shao-feng;YANG Ling;College of Engineering and Technology;Southwest University;
..............page:137-143+149
Influence of different cooking methods on nutritional and sensory quality of beef tenderloin
XU Xun;BU Jun-zhi;Tourism College of Zhejiang China;
XU Xun;BU Jun-zhi;Tourism College of Zhejiang China;
..............page:144-149
Study on preparation and emulsification of octenyl- succinyl β-cyclodextrin
HU Yan-na;LI Hong;TAN Sen;GAO Hao-wei;ZHOU Yuan-li;MA Wei-yu;LUO Zhi-gang;College of Light Industry and Food Science;South China University of Technology;
HU Yan-na;LI Hong;TAN Sen;GAO Hao-wei;ZHOU Yuan-li;MA Wei-yu;LUO Zhi-gang;College of Light Industry and Food Science;South China University of Technology;
..............page:150-153+163
Oxidative stability of liposomes during in vitro digestion
TIAN Meng-meng;LI Na;WEI Fu-qiang;LU Jun-meng;HAN Jian-zhong;LIU Wei-lin;Food Safety Key Laboratory of Zhejiang Province;School of Food Science and Biotechnology;Zhejiang Gongshang University;
TIAN Meng-meng;LI Na;WEI Fu-qiang;LU Jun-meng;HAN Jian-zhong;LIU Wei-lin;Food Safety Key Laboratory of Zhejiang Province;School of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:154-158+163
Study on browning reaction in hot air drying processing of Lycium barbarum
HU Yun-feng;TANG Yu-xuan;LI Ning-ning;HU Han-yan;ZHU Yan-hua;Tianjin University of Science and Technology;Food Engineering and Biotechnology Institute;Ningxia Zaokang Lycium Barbarum Limited by Share Ltd;
HU Yun-feng;TANG Yu-xuan;LI Ning-ning;HU Han-yan;ZHU Yan-hua;Tianjin University of Science and Technology;Food Engineering and Biotechnology Institute;Ningxia Zaokang Lycium Barbarum Limited by Share Ltd;
..............page:159-163
Study on the characterization and physical property of green tea powder with different particle sizes
SHU Yang;YANG Xiao-ping;College of Horticulture &Forestry Sciences;Huazhong Agricultural University;Hubei Province Xiaogan National High-tech Zone Administrative Committee;
SHU Yang;YANG Xiao-ping;College of Horticulture &Forestry Sciences;Huazhong Agricultural University;Hubei Province Xiaogan National High-tech Zone Administrative Committee;
..............page:164-167
Thermal characteristics in low- temperature- phase transition and thermal stability of the protein of squid(Sepiellam aindroni de Rochebrune) muscle
LI Mi;LI He-sheng;JIN Yang;ZHENG Li;SONG Zheng-gui;MAO Tian-li;College of Marine;Ningbo University;
LI Mi;LI He-sheng;JIN Yang;ZHENG Li;SONG Zheng-gui;MAO Tian-li;College of Marine;Ningbo University;
..............page:168-172
Study on physicochemical properties and digestibility of potato and wheat flour blends
YAN Qiao-zhen;GAO Rui-xiong;XING Qin-hui;HOU Chuan-li;HAN Ke;ZHANG Zheng-mao;College of Food Science and Engineering Northwest A&F University;College of Agronomy;Northwest A&F University;
YAN Qiao-zhen;GAO Rui-xiong;XING Qin-hui;HOU Chuan-li;HAN Ke;ZHANG Zheng-mao;College of Food Science and Engineering Northwest A&F University;College of Agronomy;Northwest A&F University;
..............page:173-177
A gas chromatography / mass spectrometry based metabolomics study of the fermentation of sufu
YANG Qin;CHEN Xiao-hua;ZHANG Hao;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;College of Life Science and Environment;Hengyang Normal University;
YANG Qin;CHEN Xiao-hua;ZHANG Hao;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;College of Life Science and Environment;Hengyang Normal University;
..............page:178-184+189
The community structure of eukaryotic microorganisms in nine kinds vegetable fermentation system
YAN Ping-mei;JING Xue-jiao;LI Yan-qin;CHAI Zheng;QIAO Hong-ping;ZHAO Wen-jing;WANG Qi;Department of Biology;Taiyuan Normal University;College of Life Science;Shanxi University;
YAN Ping-mei;JING Xue-jiao;LI Yan-qin;CHAI Zheng;QIAO Hong-ping;ZHAO Wen-jing;WANG Qi;Department of Biology;Taiyuan Normal University;College of Life Science;Shanxi University;
..............page:185-189
Identification of acetic acid bacteria in fermenting agent of Chinese steamed bread and optimization of fermentation conditions
SUN Wei-zhe;QU Ling-yu;TENG Chao;AN Xiang-yu;SHI Yu-meng;LI Liang-jun;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
SUN Wei-zhe;QU Ling-yu;TENG Chao;AN Xiang-yu;SHI Yu-meng;LI Liang-jun;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
..............page:190-194+204
Study on characters of fermented germinated brown rice milk prepared with combination of two lactic acid bacteria
ZHU Li-jie;FANG Yi-yuan;CHEN Yan-jie;LIU Xiu-ying;WANG Bo;LIU He;HE Yu-tang;MA Tao;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
ZHU Li-jie;FANG Yi-yuan;CHEN Yan-jie;LIU Xiu-ying;WANG Bo;LIU He;HE Yu-tang;MA Tao;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
..............page:195-199+204
Isolation,purification and identification of protein with cholesterolreducing activity from the supernatant of Lactobacillus reuteri
CHEN Chen;YU Rui-li;School of Perfume and Aroma Technology;Shanghai Institute of Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;
CHEN Chen;YU Rui-li;School of Perfume and Aroma Technology;Shanghai Institute of Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:200-204
Study on the optimization and enzyme activity of co- fermentation sufu pr-fermentation with double moulds
LI Shun;GU Yong-zhong;ZHENG Zhi;CHEN Xiao-ju;WU Xue-feng;JIANG Shao-tong;LI Xing-jiang;Key Laboratory for Agriculture Products Processing of Anhui Province;School of Biotechnology and Food Engineering Hefei University of Technology;Anhui Bagongshan LTD;School of Chemistry and Biology Science Chaohu University;
LI Shun;GU Yong-zhong;ZHENG Zhi;CHEN Xiao-ju;WU Xue-feng;JIANG Shao-tong;LI Xing-jiang;Key Laboratory for Agriculture Products Processing of Anhui Province;School of Biotechnology and Food Engineering Hefei University of Technology;Anhui Bagongshan LTD;School of Chemistry and Biology Science Chaohu University;
..............page:205-211+216
The impact of environmental factors on marine bacteria Pseudoalteromonas issachenkonii HZ glycosyltransferase gene expression
LU Xiao-ping;XU Yan-rui;FAN Qiu-ping;HAO Lu-jiang;Qilu University of Technology;Shandong Provincial Key Laboratory of Microbial Engineering;
LU Xiao-ping;XU Yan-rui;FAN Qiu-ping;HAO Lu-jiang;Qilu University of Technology;Shandong Provincial Key Laboratory of Microbial Engineering;
..............page:212-216
Screening high acid- producing and acid- resistant Lactobacillus casei strains
HE Hui-ling;MA Cheng-jie;WANG Kun;HU Zhong-ze;College of Food Science and Engineering;Wuhan Polytechnic University;Dairy Research Institute of Bright Dairy & Food Co.;Ltd.;
HE Hui-ling;MA Cheng-jie;WANG Kun;HU Zhong-ze;College of Food Science and Engineering;Wuhan Polytechnic University;Dairy Research Institute of Bright Dairy & Food Co.;Ltd.;
..............page:217-221+226
Identification of lactic acid bacteria isolated from fermented dairy Tofu of Horqin Region
LI Hua;WANG Hua;XIA Chun-li;JI Zhao-jun;SUN Li-jie;College of Life Science;Inner Mongolia University for Nationnalities;
LI Hua;WANG Hua;XIA Chun-li;JI Zhao-jun;SUN Li-jie;College of Life Science;Inner Mongolia University for Nationnalities;
..............page:222-226
Effect of enzymatic hydrolysis on wolfberry fruit juice yield
WANG Ya;MA Wen-ping;XU Lan-xian;JIANG Yi-shan;College of Life Science and Engineering;Beifang University of Nationalities;School of Materials Science and Engineering;Beifang University of Nationalities;
WANG Ya;MA Wen-ping;XU Lan-xian;JIANG Yi-shan;College of Life Science and Engineering;Beifang University of Nationalities;School of Materials Science and Engineering;Beifang University of Nationalities;
..............page:227-233
Purfication and properies of the trypsin inhibitor from flax seeds
CHEN Ying-lu;SHI Ya-wei;Institute of Biotechnology;Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education;Shanxi University;
CHEN Ying-lu;SHI Ya-wei;Institute of Biotechnology;Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education;Shanxi University;
..............page:234-239
Research of solid fermentation technology of Zanthoxylum bungeanum liquor
DONG Si-yang;YUAN Yong-jun;ZHANG Qi;WANG Yan-li;CHEN Hai-feng;DOU Jian-wei;CHENG Xiao-xue;School of Food and Bioengineering of Xihua University;
DONG Si-yang;YUAN Yong-jun;ZHANG Qi;WANG Yan-li;CHEN Hai-feng;DOU Jian-wei;CHENG Xiao-xue;School of Food and Bioengineering of Xihua University;
..............page:240-243+253
Isolation,screening and identification of lactic acid bacteria tolerance to heavy metal lead
JIA Yuan-bo;ZHAO Xiao-feng;HE Min;GU Yue;HE Yin-feng;College of Food Sciences and Engineering;Inner Mongolia Agricultural University;Baotou Center Disease Control and Prevention;
JIA Yuan-bo;ZHAO Xiao-feng;HE Min;GU Yue;HE Yin-feng;College of Food Sciences and Engineering;Inner Mongolia Agricultural University;Baotou Center Disease Control and Prevention;
..............page:244-247+253
Optimization of the parameters for fucosidase extraction from Flavobacteriaceae sp. CZ1127 based on response surface methodology
CHEN Feng;WANG Jun;SHEN Jing-jing;DONG Shu-jun;CHANG Yao-guang;College of Food Science and Engineering;Ocean University of China;
CHEN Feng;WANG Jun;SHEN Jing-jing;DONG Shu-jun;CHANG Yao-guang;College of Food Science and Engineering;Ocean University of China;
..............page:248-253
Preparation and properties of amylose / soy lecithin inclusion complex
WANG Ping-ping;LI Hong;TAN Sen;LUO Zhi-gang;School of Food Science and Engineering;South China University of Technology;
WANG Ping-ping;LI Hong;TAN Sen;LUO Zhi-gang;School of Food Science and Engineering;South China University of Technology;
..............page:254-258+263
Optimization of the dense phase carbon dioxide treatments on apple puree
NAN Xia;ZHANG Chao;MA Yue;HOU Nai-rui;ZHAO Xiao-yan;Shanxi Agricultural University;College of Food Science and Engineering;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;
NAN Xia;ZHANG Chao;MA Yue;HOU Nai-rui;ZHAO Xiao-yan;Shanxi Agricultural University;College of Food Science and Engineering;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:259-263
Optimization of extraction technique of flavonoids from Zizyphus jujube cv.Huizao by response surface methodology
LIANG Peng-ju;JIANG Jian-hui;QING Shao-wei;KANG Lei;College of Life Sciences;Tarim University;Key Laboratory of Chemical Engineering in South Xinjiang;
LIANG Peng-ju;JIANG Jian-hui;QING Shao-wei;KANG Lei;College of Life Sciences;Tarim University;Key Laboratory of Chemical Engineering in South Xinjiang;
..............page:264-268+273
The development of the rosa rugosa syrup and its antioxidant and bacteriostatic activity
CHEN Ji-hua;WANG Bo;ZHANG Yu-xia;HU Yan-yun;ZHOU Wei;College of Food Science and Engineering;Gansu Agricultural University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
CHEN Ji-hua;WANG Bo;ZHANG Yu-xia;HU Yan-yun;ZHOU Wei;College of Food Science and Engineering;Gansu Agricultural University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
..............page:269-273
Study on ultrasonic- microwave synergistic extraction of polysaccharose from Bletilla striata and its antioxidant activity
CAI Jin-yuan;XIONG Jian-wen;HUANG Yan-fen;ZHAO Yao-yin;ZHANG Cai-yun;LIU Wei-wei;WEI Kun-hua;Department of Food and Chemical Engineering;Lushan College of Guangxi University of Science and Technology;Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement;Guangxi Botanical Garden of Medicinal Plant;Pingnan Secondary Vocational and Technical School;
CAI Jin-yuan;XIONG Jian-wen;HUANG Yan-fen;ZHAO Yao-yin;ZHANG Cai-yun;LIU Wei-wei;WEI Kun-hua;Department of Food and Chemical Engineering;Lushan College of Guangxi University of Science and Technology;Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement;Guangxi Botanical Garden of Medicinal Plant;Pingnan Secondary Vocational and Technical School;
..............page:274-278+284
Effect of gum combination ultra high pressure treatment on the quality of chicken meat products
WANG Jia-nan;KANG Zhuang-li;MA Ya-ping;LI Xiang;PAN Run-shu;MA Han-jun;College of Food Science;Henan Institute of Science and Technology;
WANG Jia-nan;KANG Zhuang-li;MA Ya-ping;LI Xiang;PAN Run-shu;MA Han-jun;College of Food Science;Henan Institute of Science and Technology;
..............page:279-284
Optimization of extraction conditions of purple- red pigment from “Heijingang” potato based on Plackett- Burman and response surface method
LIU Xi-xia;LU Si-fan;HOU Jian-jun;LI Yun-tao;Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization;College of Life Sciences;Hubei Normal University;
LIU Xi-xia;LU Si-fan;HOU Jian-jun;LI Yun-tao;Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization;College of Life Sciences;Hubei Normal University;
..............page:285-289+295
Optimization of the complex preservatives of chilled halal snowflake beef and detection of volatile flavor compounds
LI Jun-li;LUO Rui-ming;ZHANG Tong-gang;LI Ya-lei;College of Agricultural;Ningxia University;
LI Jun-li;LUO Rui-ming;ZHANG Tong-gang;LI Ya-lei;College of Agricultural;Ningxia University;
..............page:290-295
Optimization of extraction process of Gelidium amansii agar by response surface methodology
LIU Shi-lin;ZHU Feng;LIN Sheng-nan;HUANG Jin-cheng;LI Tian-jiao;WANG Hong-li;LIN Xiang-yang;College of Biological Science and Technology;Fuzhou University;
LIU Shi-lin;ZHU Feng;LIN Sheng-nan;HUANG Jin-cheng;LI Tian-jiao;WANG Hong-li;LIN Xiang-yang;College of Biological Science and Technology;Fuzhou University;
..............page:296-299+304
Optimization of ultrasonic extraction of polyphenol from guava leaf using response surface methodology
NAN Ji;LI Yuan-zhi;Vocational and Technical College of Inner Mongolia Agricultural University;College of Food Science;South China Agricultural University;
NAN Ji;LI Yuan-zhi;Vocational and Technical College of Inner Mongolia Agricultural University;College of Food Science;South China Agricultural University;
..............page:300-304
Optimization of cashew nuts protein extraction using response surface methodology
ZHANG Jing-jing;LI Xiao;YAO Guang-long;CAO Xian-ying;CHEN Jian;Food Science and Technology;Hainan University;
ZHANG Jing-jing;LI Xiao;YAO Guang-long;CAO Xian-ying;CHEN Jian;Food Science and Technology;Hainan University;
..............page:305-308+314
Study the extraction and antioxidant activity of ginger glycoprotein
ZHAO Wen-zhu;ZHANG Rui-xue;YU Zhi-peng;CHEN Yue-jiao;ZHANG Hong-ling;WANG Xin-ke;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;ZHANG Rui-xue;YU Zhi-peng;CHEN Yue-jiao;ZHANG Hong-ling;WANG Xin-ke;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:309-314
Optimization of extraction conditions of Chinese chestnut peptides by response surface methodology and its DPPH· scavenging abilities
FENG Yan-xia;JIA Yi-fan;GU Hai-hua;WANG Feng-jun;Key Laboratory of Forestry Food Processing and Security in Beijing;College of Biological Science and Technology of Beijing Forestry University;
FENG Yan-xia;JIA Yi-fan;GU Hai-hua;WANG Feng-jun;Key Laboratory of Forestry Food Processing and Security in Beijing;College of Biological Science and Technology of Beijing Forestry University;
..............page:315-319+335
Effects of plasticizers and emulsifiers on mechanical properties of konjac glucomannan / ethyl cellulose blend films
ZHU Qian;XIAO Man;CHEN Xi;JIANG Fa-tang;YAN Wen-li;School of Biological Engineering and Food;Hubei University of Technology;
ZHU Qian;XIAO Man;CHEN Xi;JIANG Fa-tang;YAN Wen-li;School of Biological Engineering and Food;Hubei University of Technology;
..............page:320-323+335
Effects of soy protein isolation and starch with different addition levels on the formation of heterocyclic aromatic amines in roasted pork
YAN Yan;ZENG Mao-mao;CHEN Jie;YANG Song;YOU Feng-hui;SONG Ya-qiong;Institute of Agro-products Processing;Anhui Academy of Agricultural Sciences;State Key Laboratory of Food Science and Technology;Jiangnan University;
YAN Yan;ZENG Mao-mao;CHEN Jie;YANG Song;YOU Feng-hui;SONG Ya-qiong;Institute of Agro-products Processing;Anhui Academy of Agricultural Sciences;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:324-328+339
Effect of fatty acid disinfectant on sterilization and quality during storage of apple
SONG Han-jiao;WANG Xi-chang;WU Na;XIE Pei-ning;College of Food Science and Technology;Shanghai Ocean University;
SONG Han-jiao;WANG Xi-chang;WU Na;XIE Pei-ning;College of Food Science and Technology;Shanghai Ocean University;
..............page:329-335
Antioxidant activity of Aronia melanocarpa enzyme
HUANG Hai;WANG Ying;GUO Yun-xia;TAO Wen-jing;JIA Xi-wen;XU Yan;College of Food Engineering;Qinzhou University;Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resource;Qingdao Agricultural University;College of Food Science and Enginnering;
HUANG Hai;WANG Ying;GUO Yun-xia;TAO Wen-jing;JIA Xi-wen;XU Yan;College of Food Engineering;Qinzhou University;Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resource;Qingdao Agricultural University;College of Food Science and Enginnering;
..............page:336-339
Effects of fermented Chaenomeles speciosa juice on lipid metabolism and AMPK / SIRT1 pathway in mouse with non- alcoholic fatty liver disease
TU Hao;WU Li-chun;DUAN Li;YIN Meng;HOU Meng-ying;ZHANG Chang-cheng;YUAN Ding;LIU Chao-qi;Hubei Key Laboratory of Tumor Microenvironment and Immunotherapy;Medical College;Three Gorges University;
TU Hao;WU Li-chun;DUAN Li;YIN Meng;HOU Meng-ying;ZHANG Chang-cheng;YUAN Ding;LIU Chao-qi;Hubei Key Laboratory of Tumor Microenvironment and Immunotherapy;Medical College;Three Gorges University;
..............page:340-343+353
The radioprotection of Actinidia kolomikta polyphenols against organism damage by 60Co γ- rays
ZUO Li-li;FU Xiao-yi;GAO Yong-xin;SUN Mao-cheng;WANG Zhen-yu;WANG Shu-ran;School of Public Health;Jilin Medical College;School of Food Science and Engineering;Harbin Institute of Technology;
ZUO Li-li;FU Xiao-yi;GAO Yong-xin;SUN Mao-cheng;WANG Zhen-yu;WANG Shu-ran;School of Public Health;Jilin Medical College;School of Food Science and Engineering;Harbin Institute of Technology;
..............page:344-348+353
Study on anti- fatigue effect of compound D- ribose on mice
YUAN Bao-hui;LIU Gui-qin;LIU Min;LI Da-cheng;HAN Jun;WANG Zheng-ping;Laboratory of Clinical Nutrition;Liaocheng University;
YUAN Bao-hui;LIU Gui-qin;LIU Min;LI Da-cheng;HAN Jun;WANG Zheng-ping;Laboratory of Clinical Nutrition;Liaocheng University;
..............page:349-353
..............page:353
Analysis and evaluation of nutritional components in different locations of Moringa oleifera
GUO Gang-jun;LONG Ji-ming;HUANG Yan-li;XU Rong;LI Hai-quan;Yunnan Institute of Tropical Crops;College of Tropical Crops;Yunnan Agricultural University;
GUO Gang-jun;LONG Ji-ming;HUANG Yan-li;XU Rong;LI Hai-quan;Yunnan Institute of Tropical Crops;College of Tropical Crops;Yunnan Agricultural University;
..............page:354-358+364
Research progress on thermophilic microorganism chitinase
HU Rong-kang;XIAO Zheng;LIN Man-hong;JIA Rui-bo;LIU Bin;College of Food Science;Fujian Agriculture and Forestry University;National Engineering Research Center of JUNCAO Technology;College of Life Science;Fujian Agriculture and Forestry University;
HU Rong-kang;XIAO Zheng;LIN Man-hong;JIA Rui-bo;LIU Bin;College of Food Science;Fujian Agriculture and Forestry University;National Engineering Research Center of JUNCAO Technology;College of Life Science;Fujian Agriculture and Forestry University;
..............page:359-364
Research progress of polymer microgel in food emulsion
JIANG Shuai;LI Yuan-yuan;ZHAO Chang;KONG Bao-hua;College of Food Science;Northeast Agricultural University;Heilongjiang Vocational College for Nationalities;
JIANG Shuai;LI Yuan-yuan;ZHAO Chang;KONG Bao-hua;College of Food Science;Northeast Agricultural University;Heilongjiang Vocational College for Nationalities;
..............page:365-368+373
Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products
ZHAO Hong-qiang;LAN Wei-qing;ZHANG Wan-jun;XIAO Lei;XIE Jing;College of Food Science & Technology Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
ZHAO Hong-qiang;LAN Wei-qing;ZHANG Wan-jun;XIAO Lei;XIE Jing;College of Food Science & Technology Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
..............page:369-373
Research progress of food authentication technology
LIU Yi-jun;LIU Na;ZHANG Yu-meng;Dalian Institute for Food Control;
LIU Yi-jun;LIU Na;ZHANG Yu-meng;Dalian Institute for Food Control;
..............page:374-383+393
Research progress of fish collagen and functional polypeptides from fish collagen
CAI Lu-yun;MA Shuai;CAO Ai-ling;LI Xiu-xia;LV Yan-fang;YU Zhi-peng;DENG Shang-gui;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;College of Food Science;Southwest University;Xiaoshan Entry-Exit Inspection and Quarantine Bureau;Zhejiang Ocean University;Food and Medicine College;
CAI Lu-yun;MA Shuai;CAO Ai-ling;LI Xiu-xia;LV Yan-fang;YU Zhi-peng;DENG Shang-gui;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;College of Food Science;Southwest University;Xiaoshan Entry-Exit Inspection and Quarantine Bureau;Zhejiang Ocean University;Food and Medicine College;
..............page:384-388+393
Progress in controlled release for active packaging
YANG Chun-xiang;WANG Yi-fen;LI Li;College of Food Science and Technology;Shanghai Ocean University;Engineering Research Center of Food Thermal-Processing Technology;
YANG Chun-xiang;WANG Yi-fen;LI Li;College of Food Science and Technology;Shanghai Ocean University;Engineering Research Center of Food Thermal-Processing Technology;
..............page:389-393
Research progress of the structures,properties and modifications of Konjacglucomannan
MENG Fan-bing;LIU Da-yu;LI Yun-cheng;XIE Zhen-jian;ZHANG Yin;School of Pharmacy and Bioengineering;Chengdu University;Key Laboratory for Food Processing and Application of Sichuan Colleges;
MENG Fan-bing;LIU Da-yu;LI Yun-cheng;XIE Zhen-jian;ZHANG Yin;School of Pharmacy and Bioengineering;Chengdu University;Key Laboratory for Food Processing and Application of Sichuan Colleges;
..............page:394-400