1002-0306
2016 Issue 3
Inhibition to advanced glycation end- products and activity evaluation of sap of banana stem
SHANG Wen- ting;SHENG Zhan-wu;GU Man-tun;ZHENG Li-li;AI Bin-ling;YANG jin-song;College of Food Science;Hainan University;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Banana Genetic Improvement;Chinese Academy of Tropical Agricultural Sciences;
SHANG Wen- ting;SHENG Zhan-wu;GU Man-tun;ZHENG Li-li;AI Bin-ling;YANG jin-song;College of Food Science;Hainan University;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Banana Genetic Improvement;Chinese Academy of Tropical Agricultural Sciences;
..............page:49-53+57
Study on the thermal property,dynamic viscoelasticity and microstructure of Hulless barley β- glucan gel
SHAO Shu;DONG Ji-lin;SHEN Rui-ling;SUN Yong-gan;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center for Food Production and Safety;Zhengzhou University of Light Industry;
SHAO Shu;DONG Ji-lin;SHEN Rui-ling;SUN Yong-gan;College of Food and Biological Engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center for Food Production and Safety;Zhengzhou University of Light Industry;
..............page:54-57
Preparation of polypeptide from Sardinopssagax and its tyrosinase inhibition activities
LI Ya- hui;JI Wei;JI Hong-wu;SU Wei-ming;WANG Jing-jing;College of Food Science and Technology;Guangdong Ocean University;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;
LI Ya- hui;JI Wei;JI Hong-wu;SU Wei-ming;WANG Jing-jing;College of Food Science and Technology;Guangdong Ocean University;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;
..............page:58-62+68
Preparation and bioactivities in vitro of oligosaccharides from Zizyphus Jujuba cv.Jinsixiaozao
YIN Shuo- hui;ZHAO Ying-tong;LUO Huan;BU Lei;MA Jun;REN Di-feng;LU Jun;Beijing Key Laboratory of Forestry Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food & Fermentation Industries;
YIN Shuo- hui;ZHAO Ying-tong;LUO Huan;BU Lei;MA Jun;REN Di-feng;LU Jun;Beijing Key Laboratory of Forestry Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food & Fermentation Industries;
..............page:63-68
Study on the components and functional properties of camphor seed kernel protein
LI Lu- min;DAI Hong-fa;WANG Bao-gui;CHEN Xu-jun;XIAO Yan-jun;ZENG Zhe-ling;State Key Laboratory of Food Science and Technology;Nanchang University;School of Food Science;Nanchang University;School of Environmental and Chemical Engineering;
LI Lu- min;DAI Hong-fa;WANG Bao-gui;CHEN Xu-jun;XIAO Yan-jun;ZENG Zhe-ling;State Key Laboratory of Food Science and Technology;Nanchang University;School of Food Science;Nanchang University;School of Environmental and Chemical Engineering;
..............page:69-73+78
Secondary structure of MMCTN treated by pulsed electric field( PEF) technology
LI Xiong;GUO Xing;YU Pei;XU Hui;LIN Song- yi;College of Food Science and Technology;Jilin University;
LI Xiong;GUO Xing;YU Pei;XU Hui;LIN Song- yi;College of Food Science and Technology;Jilin University;
..............page:74-78
Effects of gallic acid on quality of high protein containing intermediate moisture foods
GU Man- tun;SHENG Zhan-wu;SHANG Wen-ting;HAO Wang-jun;ZHENG Li- li;AI Bin-ling;ZHANG Wei-min;College of Food Science;Hainan University;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Banana Genetic Improvement;Haikou Key Laboratory of Banana Biology;
GU Man- tun;SHENG Zhan-wu;SHANG Wen-ting;HAO Wang-jun;ZHENG Li- li;AI Bin-ling;ZHANG Wei-min;College of Food Science;Hainan University;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Banana Genetic Improvement;Haikou Key Laboratory of Banana Biology;
..............page:79-82+87
Study on the composition analysis and inhibition of·OH of glycoprotein from Platycodon grandiflorum
LIAN Ya- nan;GUO Ting- ting;CUI Lin;ZHAO Sheng- nan;LIN Xue- yan;ZHENG Xiao- feng;GAO Jin- bo;College of Pharmacy;Jiamusi University;
LIAN Ya- nan;GUO Ting- ting;CUI Lin;ZHAO Sheng- nan;LIN Xue- yan;ZHENG Xiao- feng;GAO Jin- bo;College of Pharmacy;Jiamusi University;
..............page:83-87
Effect of interaction with oleic acid on functional properties of β-Lactoglobulin during DHPM treatment
LIU Cheng- mei;YU Hong- da;ZHONG Jun- zhen;HONG Qi-tong;LIU Wei;State Key Laboratory of Food Science and Technology;Nanchang University;
LIU Cheng- mei;YU Hong- da;ZHONG Jun- zhen;HONG Qi-tong;LIU Wei;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:88-91
Researches of physicochemical properties of wheat bran ultrafine- starch complex system
LI Jian- peng;SHANG Yu-rong;LIU Run-shu;XU Tong-cheng;LIU Li- na;LIU Zhen-hua;DU Fang-ling;TAO Hai-teng;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Jinsui Industry and Trade Co.;ltd.;
LI Jian- peng;SHANG Yu-rong;LIU Run-shu;XU Tong-cheng;LIU Li- na;LIU Zhen-hua;DU Fang-ling;TAO Hai-teng;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Sciences;Jinsui Industry and Trade Co.;ltd.;
..............page:92-96+104
Study on the quality of three varieties of Camellia chekiangoleosa seed oils
SHEN Bing;WU Xue- hui;LI Yuan-yuan;DUAN Zhuo;Food College;South China Agricultural University;
SHEN Bing;WU Xue- hui;LI Yuan-yuan;DUAN Zhuo;Food College;South China Agricultural University;
..............page:97-100+104
Stress relaxation characteristics of seven kinds of starch gels
ZHANG Bin;WU Qiang;XIE Ze- yang;SUN Lan- ping;Department of Biology and Food Engineering;Bengbu College;
ZHANG Bin;WU Qiang;XIE Ze- yang;SUN Lan- ping;Department of Biology and Food Engineering;Bengbu College;
..............page:101-104
Study on the influence of potassium,calcium and magnesium chloride as partial substitute for salt on the quality of air- dried chicken
LIN Jing;LIU Bin;LI Song-lin;Institute of Scientific and Technical Information of Huaian;Faculty of Life Science and Food Engineering;Huaiyin Institute of Technology;Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration;Huaiyin Institute of Technology;Huaian High- Tech Research Institute of Nanjing University;
LIN Jing;LIU Bin;LI Song-lin;Institute of Scientific and Technical Information of Huaian;Faculty of Life Science and Food Engineering;Huaiyin Institute of Technology;Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration;Huaiyin Institute of Technology;Huaian High- Tech Research Institute of Nanjing University;
..............page:105-109
Effect of p H shifting marinating on the tenderness,water retention and microstructure in cattle gastric smooth muscle
WANG Fu- long;GAO Fei- fei;PENG Zeng- qi;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture Nanjing Agricultural University;National Center of Meat Quality and Safety Control;
WANG Fu- long;GAO Fei- fei;PENG Zeng- qi;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture Nanjing Agricultural University;National Center of Meat Quality and Safety Control;
..............page:110-113+118
Antioxidant activity of aqueous extract from Three- spot hippocampus
CHEN Li- ping;SHEN Xuan-ri;CHEN Guo-hua;SUN Fei-fei;JIN Mei-na;College of Food Science and Technology;Hainan University;College of Ocean;Hainan University;
CHEN Li- ping;SHEN Xuan-ri;CHEN Guo-hua;SUN Fei-fei;JIN Mei-na;College of Food Science and Technology;Hainan University;College of Ocean;Hainan University;
..............page:114-118
Study on antioxidant activity of different parts partitioned from Prunus divaricata Ldb branches and leaves in Xinjiang
LIU Wei;LI Zi- wei;CHEN Wen- qiang;ZHU Yan;OUYANG Yan;University and College Key Lab of Natural Product Chemistry and Application in Xinjiang;Yili Normal University;
LIU Wei;LI Zi- wei;CHEN Wen- qiang;ZHU Yan;OUYANG Yan;University and College Key Lab of Natural Product Chemistry and Application in Xinjiang;Yili Normal University;
..............page:119-122
Study on the inhibition of three bacterias by different polar fractions from qingzhuan brick tea extract
YANG Qing- hua;YANG Xin-he;FU Ben-zhong;QIN Cai- qin;HUANG Ming-jun;LV Bang-yu;College of Life Science and Technology;Hubei Engineering University;Hubei Key Laboratory of Quality Control of Characeristic Fruits and Vegetables;School of Life Science;Hubei University;College of chemistry and materials science;Hubei Engineering University;
YANG Qing- hua;YANG Xin-he;FU Ben-zhong;QIN Cai- qin;HUANG Ming-jun;LV Bang-yu;College of Life Science and Technology;Hubei Engineering University;Hubei Key Laboratory of Quality Control of Characeristic Fruits and Vegetables;School of Life Science;Hubei University;College of chemistry and materials science;Hubei Engineering University;
..............page:123-126+195
Impact of serving conditions on consumer preferences for Chinese rice wine
WANG Dong;WANG Zhe- di;MA Yue;LI Qi;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science and Technology;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
WANG Dong;WANG Zhe- di;MA Yue;LI Qi;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science and Technology;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:127-130+195
Study on the retrogradation speeding of maize starch caused by seeds form retrograded potato starch after treating with oxalic acid
MENG Xian- fang;LIU Li-zeng;GUO Jun-jie;LIAN Xi-jun;LIU Xi;WANG Yang-yang;YANG Xiao- yan;WANG Miao-miao;WANG Jia-yue;School of Science;Tianjin University of Commerce;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
MENG Xian- fang;LIU Li-zeng;GUO Jun-jie;LIAN Xi-jun;LIU Xi;WANG Yang-yang;YANG Xiao- yan;WANG Miao-miao;WANG Jia-yue;School of Science;Tianjin University of Commerce;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
..............page:131-134+148
Isolation and identification of spoilage molds from fresh- cut lettuce
LIU Cheng- hui;HU Wen- zhong;WANG Yan-ying;TIAN Mi-xia;SUN Lu;College of Life Science;Dalian Nationalities University;
LIU Cheng- hui;HU Wen- zhong;WANG Yan-ying;TIAN Mi-xia;SUN Lu;College of Life Science;Dalian Nationalities University;
..............page:135-138+148
Culture medium and conditions optimization of L- aspartase- producing strains by Escherichia Coli HY-05C
QIAO Jun;TIAN Yan-jun;MA Yu-yue;JIANG Guo-zheng;ZHAO Xiang-ying;LIU Jian-jun;Food & Fermentation Engineering Key Lab of Shandong Province;Yantai Hengyuan Bio- Engineering Co.;Ltd;
QIAO Jun;TIAN Yan-jun;MA Yu-yue;JIANG Guo-zheng;ZHAO Xiang-ying;LIU Jian-jun;Food & Fermentation Engineering Key Lab of Shandong Province;Yantai Hengyuan Bio- Engineering Co.;Ltd;
..............page:139-142+148
Screening and identification of lactic acid bacteria with anti- Listeria monocytogenes from traditional fermented food in western Liaoning province
LV Xin- ran;LI Ying;MA Huan- huan;MIAO Lu- huan;DU Jing- fang;BAI Feng- ling;LI Chun;LI Jian-rong;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 Technology for Fresh Agricultural and Aquatic Products;
LV Xin- ran;LI Ying;MA Huan- huan;MIAO Lu- huan;DU Jing- fang;BAI Feng- ling;LI Chun;LI Jian-rong;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 Technology for Fresh Agricultural and Aquatic Products;
..............page:143-148
Study on the isolation of lactic acid bacteria from Sichuan traditional fermented meat and its fermentation characteristics
HUANG Dan;LIU You-qing;YU Hua;MAO Xiang;LIU Da-yu;CHENG Hua;WANG Li-quan;School of Biotechnology Engineering;Sichuan University of Science and Engineering;Sichuan Province Key Laboratory of meat processing;
HUANG Dan;LIU You-qing;YU Hua;MAO Xiang;LIU Da-yu;CHENG Hua;WANG Li-quan;School of Biotechnology Engineering;Sichuan University of Science and Engineering;Sichuan Province Key Laboratory of meat processing;
..............page:149-152+159
Study on mutation breeding and identification of lactic acid bacteria for γ- aminobutyric acid production
SHUANG Quan;WAN Yue;LIU Li;Inner Mongolia Agricultural University;College of food science and Engineering;
SHUANG Quan;WAN Yue;LIU Li;Inner Mongolia Agricultural University;College of food science and Engineering;
..............page:153-155+159
Study on mutation breeding of Bacillus amyloliquefaciens producing milk- clotting enzyme
GUAN Ming-ling;LI Xue-peng;YANG min;ZHANG Zhong-ming;ZHANG Wei-bing;SHI Xi-xong;College of Food Science and Engineering;Gansu Agricultural University;Gansu provincial functional dairy engineering laboratory;College of Science;Gansu Agricultural University;
GUAN Ming-ling;LI Xue-peng;YANG min;ZHANG Zhong-ming;ZHANG Wei-bing;SHI Xi-xong;College of Food Science and Engineering;Gansu Agricultural University;Gansu provincial functional dairy engineering laboratory;College of Science;Gansu Agricultural University;
..............page:156-159
Optimization of fermentation conditions for the recombinant kiwi pectin methylesterase inhibitor
LI Xiao- hong;LIU Qian;WANG Bei;MEI Xiao-hong;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Vocational College of Agriculture;
LI Xiao- hong;LIU Qian;WANG Bei;MEI Xiao-hong;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Vocational College of Agriculture;
..............page:160-165+169
Isolation and preliminary identification of strains producing blue pigment
ZUO Yong;JIANG Peng;YE Bi- xia;WANG Xiao- long;FU Bin;YANG Xiao- long;ZHANG Jing;College of Bioengineering;Sichuan University of Science and Engineering;
ZUO Yong;JIANG Peng;YE Bi- xia;WANG Xiao- long;FU Bin;YANG Xiao- long;ZHANG Jing;College of Bioengineering;Sichuan University of Science and Engineering;
..............page:166-169
Optimization of submerge fermentation conditions of Agaricus Blazei Muril and dynamics analysis
CAO Xin- zhi;ZHAO Ying-qing;YOU Jian-ming;LIU Jia;REN Lin-sheng;Department of Bioengineering;Sichuan University of Science and Engineering;Shandong Linyi Sike biological technology Co.;LTD;
CAO Xin- zhi;ZHAO Ying-qing;YOU Jian-ming;LIU Jia;REN Lin-sheng;Department of Bioengineering;Sichuan University of Science and Engineering;Shandong Linyi Sike biological technology Co.;LTD;
..............page:170-176+186
Effect of fermentation by lactobacillus plantrum on functional properties of soybean protein
CUI Xian;LIU Rong-xu;JIANG Fan;SONG Xiao-xiao;LIU Jia-tong;ZHANG Li-li;HAN Jian-chun;College of Food Science;Northeast Agricultural University;The National Research Center of Soybean Engineering and Technology;
CUI Xian;LIU Rong-xu;JIANG Fan;SONG Xiao-xiao;LIU Jia-tong;ZHANG Li-li;HAN Jian-chun;College of Food Science;Northeast Agricultural University;The National Research Center of Soybean Engineering and Technology;
..............page:177-180+186
Response reaction of enzyme regulation by Lactobacillus acidophilus cell on acid- stress
ZHAO Rui- xiang;WANG Ying;YUAN Zheng;LIANG Xin- hong;NIU Sheng- yang;College of Food Science;Henan Institute of Science and Technology;
ZHAO Rui- xiang;WANG Ying;YUAN Zheng;LIANG Xin- hong;NIU Sheng- yang;College of Food Science;Henan Institute of Science and Technology;
..............page:181-186
Study on the optimum conditions of the extraction and inhibition ofα-glucosidase of glycoprotein from Platycodon grandiflorum with supercritical CO2 and ultrasonic
ZHAO Sheng- nan;ZHENG Xiao- feng;CUI Lin;LIAN Ya- nan;LIN Xue- yan;GUO Ting- ting;GU Na;GAO Jin- bo;Pharmacy college of Jiamusi University;
ZHAO Sheng- nan;ZHENG Xiao- feng;CUI Lin;LIAN Ya- nan;LIN Xue- yan;GUO Ting- ting;GU Na;GAO Jin- bo;Pharmacy college of Jiamusi University;
..............page:187-190+195
Research of the optimization in parameters of casein production with milk- clotting enzyme from Mucor miehei
LI Xue- peng;GUAN Ming-ling;ZHAO Bao-tang;YANG Min;WEN Peng-cheng;ZHANG Zhong- ming;ZHANG Wei-bing;SHI Xi-xong;College of Food Science and Engineering;Gansu Agricultural University;Gansu Provincial Functional Dairy Engineering Laboratory;College of Science;Gansu Agricultural University;
LI Xue- peng;GUAN Ming-ling;ZHAO Bao-tang;YANG Min;WEN Peng-cheng;ZHANG Zhong- ming;ZHANG Wei-bing;SHI Xi-xong;College of Food Science and Engineering;Gansu Agricultural University;Gansu Provincial Functional Dairy Engineering Laboratory;College of Science;Gansu Agricultural University;
..............page:191-195
Culture optimizations and application for Bacillus amyloliquefaciens Z16 to produce neutral protease
ZENG Cheng;MA Mao-mao;XIAO Yan-jun;ZENG Zhe-ling;YU Ping;ZHONG Wei-min;School of Medicine;The First Medical College;Nanchang University;School of Life Science;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;School of Environmental and Chemical Engineering;Nanchang University;Fuzhou Vocational Technical College;
ZENG Cheng;MA Mao-mao;XIAO Yan-jun;ZENG Zhe-ling;YU Ping;ZHONG Wei-min;School of Medicine;The First Medical College;Nanchang University;School of Life Science;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;School of Environmental and Chemical Engineering;Nanchang University;Fuzhou Vocational Technical College;
..............page:196-200+205
Study on optimal clarification process of loquat fruit juice with pectinase
YU Li- na;ZANG Xing-long;LIU Hong-xing;NI Zhi-ming;WANG Hong-fei;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;Ningbo Fotile Kitchenware Co.Ltd;
YU Li- na;ZANG Xing-long;LIU Hong-xing;NI Zhi-ming;WANG Hong-fei;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;Ningbo Fotile Kitchenware Co.Ltd;
..............page:201-205
Study on the preparation technology of hemin from enzymolysis yak blood by papain
JIA Zhi- chun;ZHANG Zhen;ZHANG Sheng-gui;NIU Li-li;ZHAO Yuan-yuan;XIAO Xue- li;XU Rong- rong;BAO Xue- mei;College of Food Science and Technology;Gansu Agriculture University;
JIA Zhi- chun;ZHANG Zhen;ZHANG Sheng-gui;NIU Li-li;ZHAO Yuan-yuan;XIAO Xue- li;XU Rong- rong;BAO Xue- mei;College of Food Science and Technology;Gansu Agriculture University;
..............page:206-210+215
Study on tannins extraction process from Chestnut shell and scavenging effects of DPPH free radical
ZHENG Jia- xin;LI Yi- jing;WANG Chen- yang;ZHANG Jia- nan;SHI Ling- ling;WANG Jian-zhong;College of Biological Sciences and Biotechnology;Beijing Forestry University;
ZHENG Jia- xin;LI Yi- jing;WANG Chen- yang;ZHANG Jia- nan;SHI Ling- ling;WANG Jian-zhong;College of Biological Sciences and Biotechnology;Beijing Forestry University;
..............page:211-215
Research of frostbite improvement and starch properties of eight treasures congee
LI Yan- jun;BEN Dong- xu;ZHOU Xiao- yue;TAO Wen- chu;GUO Xiu- feng;WANG Hua;SHU Zhi- cheng;Research and Development Center of Hangzhou Wahaha Group Co.Ltd;
LI Yan- jun;BEN Dong- xu;ZHOU Xiao- yue;TAO Wen- chu;GUO Xiu- feng;WANG Hua;SHU Zhi- cheng;Research and Development Center of Hangzhou Wahaha Group Co.Ltd;
..............page:216-219
Parameters optimization of ultrasound- assisted extraction of anthocyanins from red raspberry by response surface methodology
WAN Shan;YANG Zhe;ZHU Bao- qing;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
WAN Shan;YANG Zhe;ZHU Bao- qing;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
..............page:220-224+228
Separation of β- sesquiphellandrene from ginger oleoresin
ZHOU Chang- yuan;WANG Yan;DU Ai-ling;TaiEr zhuang Forestry Bureau of Zaozhuang Municipal;Department of Bioengineering;Shandong Polytechnic;School of Chemistry and Chemical Engineering;Shandong University;
ZHOU Chang- yuan;WANG Yan;DU Ai-ling;TaiEr zhuang Forestry Bureau of Zaozhuang Municipal;Department of Bioengineering;Shandong Polytechnic;School of Chemistry and Chemical Engineering;Shandong University;
..............page:225-228
Study on the production of the wet instant noodle by the technology of high hydrostatic pressure
WANG Shan;LIU Xin- ran;LI Qin- yuan;SHEN Qun;CHEN Yan- hui;College of Food Science and Nutritional Engineering;China Agricultural University;
WANG Shan;LIU Xin- ran;LI Qin- yuan;SHEN Qun;CHEN Yan- hui;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:229-233+239
Processing design of frozen crisp grass carp(ctenopharyngodon idellus) fillets
LI Lin;DENG Biao;PAN Zi-qiang;ZHANG Jing-qiang;SHEN Zhi-hua;Zhongshan College;University Electronic Science Technology of China;Zhong shan Fisheries production refrigeration plant co.;LTD;
LI Lin;DENG Biao;PAN Zi-qiang;ZHANG Jing-qiang;SHEN Zhi-hua;Zhongshan College;University Electronic Science Technology of China;Zhong shan Fisheries production refrigeration plant co.;LTD;
..............page:234-239
Optimization technology of composite enzyme hydrolysis of Nanguo pear juice by response surface methodology
LIU Su- su;LV Chang- xin;LI Meng-meng;XIN Wei-ping;SHI Chao;WANG Xiao-hui;LU Yu;LI Jian-rong;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 Technology for Fresh Agricultural and Aquatic Products;
LIU Su- su;LV Chang- xin;LI Meng-meng;XIN Wei-ping;SHI Chao;WANG Xiao-hui;LU Yu;LI Jian-rong;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 Technology for Fresh Agricultural and Aquatic Products;
..............page:240-245+250
Optimization of fermentation technology for production of fructosyltransferase with Aspergillus oryzae using CCD response surface methods
WANG Peng;JIANG Bo;WANG Sheng- hai;FAN Sen;LIN Xiao- shan;ZHANG Yi;School of Bioscience and Bioengineering;South China University of Technology;
WANG Peng;JIANG Bo;WANG Sheng- hai;FAN Sen;LIN Xiao- shan;ZHANG Yi;School of Bioscience and Bioengineering;South China University of Technology;
..............page:246-250
Effect of pretreatment on product quality of explosion puffing drying yellow peach
LIU Chun- ju;WANG Hai-ou;LIU Chun-quan;LI Da-jing;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;National Vegetable Processing Technology R&D Sub- centers;College of Food science;Nanjing Xiaozhuang University;
LIU Chun- ju;WANG Hai-ou;LIU Chun-quan;LI Da-jing;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;National Vegetable Processing Technology R&D Sub- centers;College of Food science;Nanjing Xiaozhuang University;
..............page:251-255
Effect of exogenous catalase on the pigment composition of fermented instant black tea
ZHONG Yan- mei;ZHENG Qing- mei;ZENG Xian- lu;DENG Miao- ling;School of Life Science;Jiaying University;
ZHONG Yan- mei;ZHENG Qing- mei;ZENG Xian- lu;DENG Miao- ling;School of Life Science;Jiaying University;
..............page:256-260
Study on the ultrasound- assisted extraction and antioxidant capacity of Polyphenols from Helwingia Japonica
SUN Zhi- wu;LI Ning;LI Hao;LI Hong-ping;College of public health;Zhengzhou University;School of Chemical Engineering and Energy;Zhengzhou University;
SUN Zhi- wu;LI Ning;LI Hao;LI Hong-ping;College of public health;Zhengzhou University;School of Chemical Engineering and Energy;Zhengzhou University;
..............page:261-265
Study on enzymatic process of bovine bone for the peptides by response surface optimization
LV Xue- peng;ZHANG Hua-jiang;MU Yu-de;SHI Yun-jiao;SHAO Hua;HAN Han-lin;SONG Ge;LI Xue-feng;College of Food;Northeast Agricultural University;Swan Native Produce and Animal Technology Development Company;
LV Xue- peng;ZHANG Hua-jiang;MU Yu-de;SHI Yun-jiao;SHAO Hua;HAN Han-lin;SONG Ge;LI Xue-feng;College of Food;Northeast Agricultural University;Swan Native Produce and Animal Technology Development Company;
..............page:265-270
Study on yak bone immune active peptide preparation by enzymatic hydrolysis
QU Yuan;LI Cheng;CHENG Le-tao;XIA Chun-ming;YAN Fang-fang;College of Food Science;Sichuan Agricultural University;
QU Yuan;LI Cheng;CHENG Le-tao;XIA Chun-ming;YAN Fang-fang;College of Food Science;Sichuan Agricultural University;
..............page:271-274+278
Optimization on the ultrasonic- assisted extraction of total flavonoids from Iberis amara based on orthogonal experimental design
DENG Si- jie;HANS Gregrensen;Key Laboratory of Biorheological Science and Technology;Ministry of Education College of Bioengineering;Chongqing University;
DENG Si- jie;HANS Gregrensen;Key Laboratory of Biorheological Science and Technology;Ministry of Education College of Bioengineering;Chongqing University;
..............page:275-278
Research of the stability and transformation rules of bisphenols migrated from food packagings
LI Pei;FAN Yu-hao;LIU Zhi-gang;BAI Jian-guo;YAO Wei-rong;Suzhou Product Quality Supervision and Inspection Institute;School of Food Science and Technology;Jiangnan University;School of Mechanical Engineering;Jiangnan University;O.R.G.Packaging Co.;Ltd.;
LI Pei;FAN Yu-hao;LIU Zhi-gang;BAI Jian-guo;YAO Wei-rong;Suzhou Product Quality Supervision and Inspection Institute;School of Food Science and Technology;Jiangnan University;School of Mechanical Engineering;Jiangnan University;O.R.G.Packaging Co.;Ltd.;
..............page:279-285
..............page:285
Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage
CAO Ying- ying;ZHANG Bai- gang;REN Hai- wei;WANG Yong- gang;LIU Xiao- feng;ZHAO Ping;WU Ying;CHENG Song;College of Life science and Engineering;Lanzhou University of Technology;
CAO Ying- ying;ZHANG Bai- gang;REN Hai- wei;WANG Yong- gang;LIU Xiao- feng;ZHAO Ping;WU Ying;CHENG Song;College of Life science and Engineering;Lanzhou University of Technology;
..............page:286-290
Study on flavor compound of pork salted by substituted salts
QI Hong- chao;ZHANG Li- yan;ZHAO Qin;College of Light Industry and Food Sciences;South China University of Technology;
QI Hong- chao;ZHANG Li- yan;ZHAO Qin;College of Light Industry and Food Sciences;South China University of Technology;
..............page:291-294
Food safety evaluation based on the extension method and its application in export food safety supervision
YAN Zhi- jun;MA Zhou;YU Xin;DU Shu-xin;Taiyuan University of Science and Technology;School of Information Science and Engineering;Ningbo Institute of Technology;Zhejiang University;
YAN Zhi- jun;MA Zhou;YU Xin;DU Shu-xin;Taiyuan University of Science and Technology;School of Information Science and Engineering;Ningbo Institute of Technology;Zhejiang University;
..............page:295-298
Method optimization for methylmercury determination in aquatic products
LIU Qi;KE Chang-liang;CHEN Jie-wen;LIN Song-xiong;CAI Nan;HUANG Ke;JI Xiao-min;LI Liu-dong;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;Shanwei Oceanic and Fishery Environment Monitoring Station;
LIU Qi;KE Chang-liang;CHEN Jie-wen;LIN Song-xiong;CAI Nan;HUANG Ke;JI Xiao-min;LI Liu-dong;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;Shanwei Oceanic and Fishery Environment Monitoring Station;
..............page:299-302
Model optimization of near- infrared spectroscopy and back propagation artificial neural network for identifying the geographical origin of Tremella fuciformis
LIU Yu- Jia;HE Li-Ping;ZHANG Yong;LV Xue-Juan;CAO Yong;GAO Xin-Kai;Department of Applied Chemistry;South China Agricultural University;College of Food Science;South China Agricultural University;Instrumental Analysis & Research Center;South China Agricultural University;Infinitus Co.;Ltd;
LIU Yu- Jia;HE Li-Ping;ZHANG Yong;LV Xue-Juan;CAO Yong;GAO Xin-Kai;Department of Applied Chemistry;South China Agricultural University;College of Food Science;South China Agricultural University;Instrumental Analysis & Research Center;South China Agricultural University;Infinitus Co.;Ltd;
..............page:303-306+311
Evaluation of five DNA extraction methods for Probiotic yogurt and powder
XIAO Qi- sheng;YANG Jie-lin;DING Zhuo-ping;HE Yu-ping;Shanghai Exit-Entry Inspection and Quarantine Bureau;College of Food Science & Technology;Shanghai Ocean University;
XIAO Qi- sheng;YANG Jie-lin;DING Zhuo-ping;HE Yu-ping;Shanghai Exit-Entry Inspection and Quarantine Bureau;College of Food Science & Technology;Shanghai Ocean University;
..............page:307-311
Simultaneous determination of five intense sweeteners in beverages by core- shell column- HPLC- ELSD
YANG Xiao- yu;WANG Yu-hong;WANG Yan;WAN Qing-yun;LIU Yuan- yuan;XUE Yun;LI Jing;YAN Chao;School of Pharmacy;Shanghai Jiao Tong University;Unimicro Technologies Co.;Ltd.;
YANG Xiao- yu;WANG Yu-hong;WANG Yan;WAN Qing-yun;LIU Yuan- yuan;XUE Yun;LI Jing;YAN Chao;School of Pharmacy;Shanghai Jiao Tong University;Unimicro Technologies Co.;Ltd.;
..............page:312-316+322
Study on the difference of volatile substances among the japonica brown rice white rice based on GC- MS
YANG Hui- ping;QIAO Lin;LI Dong- shen;SONG Wei;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;
YANG Hui- ping;QIAO Lin;LI Dong- shen;SONG Wei;College of Food Science and Engineering;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing;Nanjing University of Finance and Economics;
..............page:317-322
Effect of Ginkgo biloba leaves extract on the quality of pomfret(Pampus argenteus) during ice storage
WANG Ting;CHE Xu;DU Ruo- yuan;LAN Wei- qing;LEI Han;HOU Min;XIE Jing;College of Food Science & Technology Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
WANG Ting;CHE Xu;DU Ruo- yuan;LAN Wei- qing;LEI Han;HOU Min;XIE Jing;College of Food Science & Technology Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
..............page:323-327+333
Quality changes of Apostichopus japonicus under different pre- cooking processes
HOU Zhi- gang;WANG Mao-jian;JING Yue-xin;ZHAO Yun-ping;MENG Chun-ying;WANG Ying;WANG Gong-ming;GAO Ji-qing;ZHANG Jian;Shandong Institute of Marine Resources and Environment;Institute of Food Science and Engineering;Shanghai Ocean University;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;
HOU Zhi- gang;WANG Mao-jian;JING Yue-xin;ZHAO Yun-ping;MENG Chun-ying;WANG Ying;WANG Gong-ming;GAO Ji-qing;ZHANG Jian;Shandong Institute of Marine Resources and Environment;Institute of Food Science and Engineering;Shanghai Ocean University;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;
..............page:328-333
Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage
FANG Ling;ZHANG Ji-gang;QIAN Shi-bing;ZHENG Ru-cheng;Institue for Food And Drug Control of Tongling;College of Tea & Food Science;Anhui Agricultural Univertiy;
FANG Ling;ZHANG Ji-gang;QIAN Shi-bing;ZHENG Ru-cheng;Institue for Food And Drug Control of Tongling;College of Tea & Food Science;Anhui Agricultural Univertiy;
..............page:334-338
..............page:338
Effect of Douchi on the absorption of cadmium in mice and tentative study of related mechanisms
WANG Deng- yuan;QIU Liang;WEI Hua;XU Feng;WU Xiao-li;Jiangxi-OAI Joint Research Institute;Nanchang University;Jiangxi University of Traditional Chinese Medicine;
WANG Deng- yuan;QIU Liang;WEI Hua;XU Feng;WU Xiao-li;Jiangxi-OAI Joint Research Institute;Nanchang University;Jiangxi University of Traditional Chinese Medicine;
..............page:339-342
Analysis and evaluation of nutritional components of the muscle for Thymallus arcticus
LIANG Yong- zeng;WEI Dong-mei;XIANG Wei;WANG Yong-xing;College of Life Sciences and Technology;Xinjiang University;Xinjiang Bingtuan Fishery Technical Extension Station;
LIANG Yong- zeng;WEI Dong-mei;XIANG Wei;WANG Yong-xing;College of Life Sciences and Technology;Xinjiang University;Xinjiang Bingtuan Fishery Technical Extension Station;
..............page:343-347
A comparative study of palmitic acid and oleic acid on liver cell function
LIU Meng;WU Yong- pei;LIU Yi- xiang;CHEN Hai-xiu;College of Food and Biological Engineering;Jimei University;
LIU Meng;WU Yong- pei;LIU Yi- xiang;CHEN Hai-xiu;College of Food and Biological Engineering;Jimei University;
..............page:347-350+367
Quality evaluation of tibetan mutton based on amino acid and fatty acid
YAN Zhong- xin;JIN Yi- chao;Qinghai Academy of Animal Science and Veterinary Medicine;
YAN Zhong- xin;JIN Yi- chao;Qinghai Academy of Animal Science and Veterinary Medicine;
..............page:351-354+363
Effects of okra extract on blood glucose and lipids in type 2 diabetes mellitus rats
ZHANG Ling- min;WANG Ling;JIA Ao;JIA Lu;Department of Nutrition and Food Hygiene;College of Public Health;Zhengzhou University;School of Pharmaceutical Sciences;Zhengzhou University;
ZHANG Ling- min;WANG Ling;JIA Ao;JIA Lu;Department of Nutrition and Food Hygiene;College of Public Health;Zhengzhou University;School of Pharmaceutical Sciences;Zhengzhou University;
..............page:355-358+363
Analysis and evaluation of the nutritional composition in seven cultured fresh water fishes
SHENG Xiao- feng;SUN Xiao- jie;DING Hai- yan;ZHAO Yan-fang;ZHAI Yu-xiu;SHANG De-rong;National Center for Quality Supervision and Test of Aquatic Products;Yellow Sen Fisheries research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality;Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment for Aquatic Products;Ministry of Agriculture;
SHENG Xiao- feng;SUN Xiao- jie;DING Hai- yan;ZHAO Yan-fang;ZHAI Yu-xiu;SHANG De-rong;National Center for Quality Supervision and Test of Aquatic Products;Yellow Sen Fisheries research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality;Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment for Aquatic Products;Ministry of Agriculture;
..............page:359-363
Application of quorum sensing inhibitors in food preservation
ZHANG Lu;GUI Meng;LI Ping- lan;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHANG Lu;GUI Meng;LI Ping- lan;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:364-367
Research progress in the determination of mercury speciation in aquatic products
CHEN Yan;WANG Fu-hua;WANG Xu;YANG Hui;LIU Yong-tao;Public Monitoring Center for Agro-product;Guangdong Academy of Agricultural Sciences;Key Laboratory of Testing and Evaluation for Agro- product Safety and Quality;Ministry of Agriculture;Yangtze River Fisheries Research Institute;Chinese Academy of Fishery Sciences;
CHEN Yan;WANG Fu-hua;WANG Xu;YANG Hui;LIU Yong-tao;Public Monitoring Center for Agro-product;Guangdong Academy of Agricultural Sciences;Key Laboratory of Testing and Evaluation for Agro- product Safety and Quality;Ministry of Agriculture;Yangtze River Fisheries Research Institute;Chinese Academy of Fishery Sciences;
..............page:368-372
Research advances in utilization of microalgae for carotenoids production
XU Ying- ying;WANG Wan-qing;HUA Wei;LIU Wen-hui;TIAN Chao-yu;CHENG Yan-ling;Biochemical Engineering College;Beijing Union University;Beijing Key Laboratory of Biomass Waste Resource Utilization;
XU Ying- ying;WANG Wan-qing;HUA Wei;LIU Wen-hui;TIAN Chao-yu;CHENG Yan-ling;Biochemical Engineering College;Beijing Union University;Beijing Key Laboratory of Biomass Waste Resource Utilization;
..............page:373-379
Research progress in the mechanism of physiological metabolism and quality changes in corn during storage
CAO Jun;LIU Xin;CHEN Wen-ruo;DAI Bing-ye;JIANG Wei-xin;DONG Wen;CHEN Yin-ji;College of Food Science and Engineering;Collaborative Innovation Center for Modern Grain Circulation and Safety;Nanjing University of Finance and Economics;China Rural Technology Development Center;
CAO Jun;LIU Xin;CHEN Wen-ruo;DAI Bing-ye;JIANG Wei-xin;DONG Wen;CHEN Yin-ji;College of Food Science and Engineering;Collaborative Innovation Center for Modern Grain Circulation and Safety;Nanjing University of Finance and Economics;China Rural Technology Development Center;
..............page:379-383+388
Research progress in preparation of chitooligosaccharide and its physiological activity
LIANG Hui- pei;QIN Xiao- li;ZHONG Jin- feng;College of Food Sciences;Southwest University;
LIANG Hui- pei;QIN Xiao- li;ZHONG Jin- feng;College of Food Sciences;Southwest University;
..............page:384-388
Application of hyperspectral imaging technology in nondestructive detection of food quality
LIU Jian- xue;YANG Ying;HAN Si- hai;LI Xuan;LI Pei- yan;ZHANG Wei- wei;ZHANG Tian- ze;YANG Guo- di;JIAO Xiao- fei;College of Food & Bioengineering;Henan University of Science and Technology;
LIU Jian- xue;YANG Ying;HAN Si- hai;LI Xuan;LI Pei- yan;ZHANG Wei- wei;ZHANG Tian- ze;YANG Guo- di;JIAO Xiao- fei;College of Food & Bioengineering;Henan University of Science and Technology;
..............page:389-393
..............page:393
Research of egg allergen epitope
XIAO Na;LIU Yu-ying;LIU Xi-wen;TONG Ping;ZHOU Huang;FENG Yan- juan;JIN Yuan-bao;GAO Jin-yan;Jian vocational and technical college of Modern agriculture and forestry;State Key Laboratory of Food Sience and Technology;Nanchang University;School of Food Science and Technology;Nanchang University;
XIAO Na;LIU Yu-ying;LIU Xi-wen;TONG Ping;ZHOU Huang;FENG Yan- juan;JIN Yuan-bao;GAO Jin-yan;Jian vocational and technical college of Modern agriculture and forestry;State Key Laboratory of Food Sience and Technology;Nanchang University;School of Food Science and Technology;Nanchang University;
..............page:394-399
..............page:399