1002-0306
2016 Issue 4
Determination of microcystins by electrode modified with bi-modified gold nanoparticles with mono-6-thio-β-cyclodextrin and thiol phosphate modification
GAN Ke;ZHAO Hui;WANG Hai-ying;WANG Chao-yuan;LIANG Xiao-sheng;Collage of Life Sciences;South-Central University for Nationalities;Hubei Inspection and Quarantine Technology Center;
GAN Ke;ZHAO Hui;WANG Hai-ying;WANG Chao-yuan;LIANG Xiao-sheng;Collage of Life Sciences;South-Central University for Nationalities;Hubei Inspection and Quarantine Technology Center;
..............page:49-52+56
Quantitative analysis of tea saponin from seed cake
ZHANG Tuan-jie;XIONG Dao-ling;XU Guang-hui;CHEN Chao;CHEN Jin-zhou;School of Metallurgy and Chemical Engineering;Jiangxi University of Science & Technology;
ZHANG Tuan-jie;XIONG Dao-ling;XU Guang-hui;CHEN Chao;CHEN Jin-zhou;School of Metallurgy and Chemical Engineering;Jiangxi University of Science & Technology;
..............page:53-56
Analysis of stewing chicken breast flavor using the extraction of SDE combined with SAFE
LIANG Jing-jing;CAO Chang-chun;WANG Meng;HOU Li;XIE Jian-chun;ZHENG Fu-ping;SUN Bao-guo;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
LIANG Jing-jing;CAO Chang-chun;WANG Meng;HOU Li;XIE Jian-chun;ZHENG Fu-ping;SUN Bao-guo;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
..............page:57-67
Study on the method of canned citrus quality measurement based on the Near-infrared spectroscopy
CAO Jiang-na;ZHANG Jun;LU Sheng-min;Institute of Food Science and Technology;Nanjing Agricultural University;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
CAO Jiang-na;ZHANG Jun;LU Sheng-min;Institute of Food Science and Technology;Nanjing Agricultural University;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
..............page:68-72
Development of quantitative analysis of ovine products by droplet digital PCR
MIAO Li;ZHANG Xiu-ping;CHEN Jing;LI Ke;WANG Yong-jie;BAI Jie;Central Quarantine Laboratory of Henan Entry-Exit Inspection and Quarantine Bureau;Identification Consulting Center of Henan Inspection and Quarantine;
MIAO Li;ZHANG Xiu-ping;CHEN Jing;LI Ke;WANG Yong-jie;BAI Jie;Central Quarantine Laboratory of Henan Entry-Exit Inspection and Quarantine Bureau;Identification Consulting Center of Henan Inspection and Quarantine;
..............page:73-76
Determination of content of gallic acid,naringenin in Juglans regia.by HPLC-PAD
Mamat·TURSON;Ajigul·ABUDUREXIT;Risalat·EMIN;JIA Shu-ping;Mamat·EZIZ;College of Chemistry and Environmental Science;Kashgar University;Laboratory of Xinjiang Native Medicinal and Edible Plant Resources Chemistry;
Mamat·TURSON;Ajigul·ABUDUREXIT;Risalat·EMIN;JIA Shu-ping;Mamat·EZIZ;College of Chemistry and Environmental Science;Kashgar University;Laboratory of Xinjiang Native Medicinal and Edible Plant Resources Chemistry;
..............page:77-79+86
Determination of capsaicinoids and piquancy characteristic of Zhejiang dishes
HE Shuai;XIE Ding-yuan;College of Food Science;Technology of Huazhong Agricultural University;
HE Shuai;XIE Ding-yuan;College of Food Science;Technology of Huazhong Agricultural University;
..............page:80-86
Analysis and comparison of aroma compounds from traditional Tongshan sorghum liquor and samples of improved fermentation process by GC-MS
JIANG Xiao-kun;YING Tie-jin;College of Biosystems Engineering and Food Science;Zhejiang University;
JIANG Xiao-kun;YING Tie-jin;College of Biosystems Engineering and Food Science;Zhejiang University;
..............page:87-91+96
Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor
JIANG Yu-jie;SHEN Ming-yue;XIE Ming-yong;LIU Qian;MEI Jiang;WANG Yu-ting;State Key Laboratory of Food Science and Technology;Nanchang University;
JIANG Yu-jie;SHEN Ming-yue;XIE Ming-yong;LIU Qian;MEI Jiang;WANG Yu-ting;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:92-96
Analysis of volatile compounds of dried Eucheuma by HS-SPME methods combined with GC-MS
YANG Shao-ling;YANG Xian-qing;CHEN Sheng-jun;DENG Jian-chao;HAO Shu-xian;WANG Jing-Xu;QI Bo;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;
YANG Shao-ling;YANG Xian-qing;CHEN Sheng-jun;DENG Jian-chao;HAO Shu-xian;WANG Jing-Xu;QI Bo;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;
..............page:97-101+106
Determination of the nonylpbenol in milk powder by gas chromatography-mass spectrometry with the aid of central composite design
ZHANG Fang-yuan;LIN Chen;WU Ling-tao;WANG Li-ping;CAI Da-chuan;ZHANG Zhi-jun;FANG Li;Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals;China National Analytical Center;
ZHANG Fang-yuan;LIN Chen;WU Ling-tao;WANG Li-ping;CAI Da-chuan;ZHANG Zhi-jun;FANG Li;Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals;China National Analytical Center;
..............page:102-106
Multiplex LAMP method for the detection of pathogenic bacteria in eggs
ZHAO Jun;CHEN Ze-ping;LI Zhen;SONG Xiao-ning;LI Yu-feng;College of Food and Biological Engineering;Xihua University;
ZHAO Jun;CHEN Ze-ping;LI Zhen;SONG Xiao-ning;LI Yu-feng;College of Food and Biological Engineering;Xihua University;
..............page:107-110+116
Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies
CHENG Chao;ZHANG Hong-hai;SHENG Wen-jun;HAN Shun-yu;WANG Jing;College of Food Science and Engineering;Gansu Agricultural University;Gansu Key Lab of Viticulture and Enology;
CHENG Chao;ZHANG Hong-hai;SHENG Wen-jun;HAN Shun-yu;WANG Jing;College of Food Science and Engineering;Gansu Agricultural University;Gansu Key Lab of Viticulture and Enology;
..............page:111-116
The process and dynamic research for the non-enzymatic browning reaction about the self-degradation of L-ascorbic acid
LI Ya;YANG Yan;YU Ai-nong;HU Ting-wei;School of Chemistry & Environmental Engineering;Hubei University for Nationalities;
LI Ya;YANG Yan;YU Ai-nong;HU Ting-wei;School of Chemistry & Environmental Engineering;Hubei University for Nationalities;
..............page:117-122+127
Behaviour of Salmonella sp. on fresh-cut vegetables and predictive models for growth
MA Chen;LI Jian-guo;CHENG Jing;Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables;Ministry of Agriculture Laboratory of Quality & Safety Risk Assessment for Tropical Products;Analysis and Testing Center Chinese Academy of Tropical Agriculture Science;Quality Inspection and Test Center for Agricultural Products of Heilongjiang Province;
MA Chen;LI Jian-guo;CHENG Jing;Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables;Ministry of Agriculture Laboratory of Quality & Safety Risk Assessment for Tropical Products;Analysis and Testing Center Chinese Academy of Tropical Agriculture Science;Quality Inspection and Test Center for Agricultural Products of Heilongjiang Province;
..............page:123-127
Effect of different pressure treatment on preparation of wheat starch acetate and their structure characterization
WANG Li;QIN Li-juan;SONG Xian-liang;YE Sheng-ying;Food College;South China Agricultural University;
WANG Li;QIN Li-juan;SONG Xian-liang;YE Sheng-ying;Food College;South China Agricultural University;
..............page:128-131
Antioxidant activity-guided fractionation of non-heading Chinese cabbage
MA Jing-fan;LIU Xi-ming;CHEN Xiao-hong;School of Life Sciences;Longyan University;Fujian Provincial Key Laboratory of Preventive Veterinary Medicine and Veterinary Biotechnology;School of Art Design;Longyan University;
MA Jing-fan;LIU Xi-ming;CHEN Xiao-hong;School of Life Sciences;Longyan University;Fujian Provincial Key Laboratory of Preventive Veterinary Medicine and Veterinary Biotechnology;School of Art Design;Longyan University;
..............page:132-137
Effect of evaluating pork shear force by different sampling temperature,orientation and shear speed
ZHANG Ting-huan;CHEN Lei;PAN Hong-mei;WANG Jin-yong;QIU Jin-jie;Chongqing Academy of Animal Science;Key Laboratory of the Ministry of Agriculture Science of Pig;
ZHANG Ting-huan;CHEN Lei;PAN Hong-mei;WANG Jin-yong;QIU Jin-jie;Chongqing Academy of Animal Science;Key Laboratory of the Ministry of Agriculture Science of Pig;
..............page:138-141+146
Composition analysis of Portulacao leracea L. powder and its application on pork emulsion sausage
JIA Hong-jiao;WANG Wen-hang;School of Food Engineering and Biological Technology;Tianjin University of Science & Technology;
JIA Hong-jiao;WANG Wen-hang;School of Food Engineering and Biological Technology;Tianjin University of Science & Technology;
..............page:142-146
Analysis of FABP gene’s expression difference in yak meat from different regions by Real-time PCR
XUE Yan-feng;HAO Li-zhuang;LIU Shu-jie;State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province;Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province;Qinghai Plateau Yak Research Center;Qinghai Academy of Animal Science and Veterinary Medicine;
XUE Yan-feng;HAO Li-zhuang;LIU Shu-jie;State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province;Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province;Qinghai Plateau Yak Research Center;Qinghai Academy of Animal Science and Veterinary Medicine;
..............page:147-150+154
Purification and antioxidant activity of polysaccharide from Boletus aereus in Yunnan
ZENG Li-ping;WANG Xin-shi;WU Su-rui;FAN Jian;ZHAO Tian-rui;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply of Marketing Cooperative;
ZENG Li-ping;WANG Xin-shi;WU Su-rui;FAN Jian;ZHAO Tian-rui;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply of Marketing Cooperative;
..............page:151-154
Study on the interfacial property,physical and oxidative stability of emulsions stabilized by whey protein
CHEN Xian-xin;MA Xiao-yu;ZHU Wen-ting;TANG Xiao-ming;ZHU Xue-mei;XIONG Hua;BAI Chun-qing;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Science and Technology Normal University;
CHEN Xian-xin;MA Xiao-yu;ZHU Wen-ting;TANG Xiao-ming;ZHU Xue-mei;XIONG Hua;BAI Chun-qing;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Science and Technology Normal University;
..............page:155-159+164
A preliminary study of inhibitory activities on angiotensin I-converting enzyme and antihypertensive effects of synthetic dipeptide
WANG Jian-guo;YAN Bing-yu;LEI Jian-yong;WU Yue;GUO Lei;XING Ke;State Key Laboratory of Biocontrol;Sun Yat-sen University;Withyou Biotech Co.;Ltd.;
WANG Jian-guo;YAN Bing-yu;LEI Jian-yong;WU Yue;GUO Lei;XING Ke;State Key Laboratory of Biocontrol;Sun Yat-sen University;Withyou Biotech Co.;Ltd.;
..............page:160-164
Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing
LI Yu-hui;GUO An-min;WANG Jun-gang;WU Hong-bin;LIU Cheng-jiang;JIN Xin-wen;Key Laboratory of Agro-Products Processing;Xinjiang Academy of Agricultural and Reclamation Science;Institute of Agro-products Processing Science and Technology Xinjiang Academy of Agricultural and Reclamation Science;Tiansheng Food Limited Company of Shihezi;
LI Yu-hui;GUO An-min;WANG Jun-gang;WU Hong-bin;LIU Cheng-jiang;JIN Xin-wen;Key Laboratory of Agro-Products Processing;Xinjiang Academy of Agricultural and Reclamation Science;Institute of Agro-products Processing Science and Technology Xinjiang Academy of Agricultural and Reclamation Science;Tiansheng Food Limited Company of Shihezi;
..............page:165-168+172
Separation and activity assay of antioxidant peptides from Corbicula fluminea meat
LIU Jing-jing;TANG Hui-fang;GUO Zhi-ling;HAN Yao-ping;WANG Xue-feng;DAI Yang-jun;Department of Biology and Food Engineering;Changshu Institute of Technology;
LIU Jing-jing;TANG Hui-fang;GUO Zhi-ling;HAN Yao-ping;WANG Xue-feng;DAI Yang-jun;Department of Biology and Food Engineering;Changshu Institute of Technology;
..............page:169-172
Comparision on antibacterial and antioxidant activities of ethanol extracts from three mangrove species
LI Jin-qiang;LU Guo-hong;QIU Jian-peng;WEN Jian-li;XIAO Xiao-sheng;FAN Xiu-ping;ZHANG Chao-hua;College of Food Science and Technology;Guangdong Ocean University;
LI Jin-qiang;LU Guo-hong;QIU Jian-peng;WEN Jian-li;XIAO Xiao-sheng;FAN Xiu-ping;ZHANG Chao-hua;College of Food Science and Technology;Guangdong Ocean University;
..............page:173-177
The effects of adding maltdextrin and limited starch enzyme hydrolyzation on spray-dried instant millet powders
SONG Chao-yang;QIAN Hai-feng;ZHANG Hui;WANG Li;QI Xi-guang;DING Xiang-li;School of Food Science and Technology;Jiangnan University;
SONG Chao-yang;QIAN Hai-feng;ZHANG Hui;WANG Li;QI Xi-guang;DING Xiang-li;School of Food Science and Technology;Jiangnan University;
..............page:178-182+186
Comparison of physicochemical properties of pea starch,potato starch and corn starch
ZHANG Yan-peng;ZHUANG Kun;DING Wen-ping;CAO Yang;College of Food Science and Engineering;Wuhan Polytechnic University;
ZHANG Yan-peng;ZHUANG Kun;DING Wen-ping;CAO Yang;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:183-186
Effect of ultra-high pressure treatment on tissue structure and quality of sea cucumber
ZHENG Ming-jing;ZHOU Mei-ling;CHEN Ni;CHEN Ling;ZHENG Bao-dong;ZENG Shao-xiao;College of Food Science;Fujian Agriculture and Forestry University;
ZHENG Ming-jing;ZHOU Mei-ling;CHEN Ni;CHEN Ling;ZHENG Bao-dong;ZENG Shao-xiao;College of Food Science;Fujian Agriculture and Forestry University;
..............page:187-191+210
Effect of concentrated and powder soybean phospholipids on the quality of frozen dumplings
LI Hong;SUN Dong-xian;LI Mao-zhi;GUO Chen;HUAI Yu;SHEN Rui-ling;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;Henan Newbestway Food Technology Co.;Ltd.;
LI Hong;SUN Dong-xian;LI Mao-zhi;GUO Chen;HUAI Yu;SHEN Rui-ling;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Collaborative Innovation Center for Food Production and Safety;Henan Newbestway Food Technology Co.;Ltd.;
..............page:192-195+216
Effect of degree of hydrolysis on emulsification,foaming capacity and antioxidant activity of Spirulina peptides
MA Yan-fang;LI Yu-yang;LIU Jin-long;ZHENG Ming-gang;SUN Zhong-tao;College of Life Science;Shandong Agricultural University;Key Lab of Marine Bioactive Substance and Modern Analytical Technique;
MA Yan-fang;LI Yu-yang;LIU Jin-long;ZHENG Ming-gang;SUN Zhong-tao;College of Life Science;Shandong Agricultural University;Key Lab of Marine Bioactive Substance and Modern Analytical Technique;
..............page:196-199+222
Chain conformation and antioxidant activity of a novel intracellular polysaccharide HSIPS2 from Hirsutella sinensis
SHAO Shuang-shuang;HE Liang;WEI Chao-yang;LI Wei-qi;College of Life Sciences;Zhejiang University;Institute of Biological Technology;Zhejiang Forestry Academy;
SHAO Shuang-shuang;HE Liang;WEI Chao-yang;LI Wei-qi;College of Life Sciences;Zhejiang University;Institute of Biological Technology;Zhejiang Forestry Academy;
..............page:200-204+227
Effect of different mixed starter cultures and fermentation conditions on biological safety of ‘Zha fish’
ZHANG Xiao;GONG Ji-jun;TANG Jing;ZHOU Han-jun;College of Food Science and Engineering;Central South University of Forestry and Technology;
ZHANG Xiao;GONG Ji-jun;TANG Jing;ZHOU Han-jun;College of Food Science and Engineering;Central South University of Forestry and Technology;
..............page:205-210
Culture of complex bioflocculant-producing strains and optimization of its nutritional conditions by using cassava starch wastewater
WANG Xin-wei;MO Chuang-rong;LIANG Min;HU Zao-shi;DAI Zhi-you;Department of Environment Science;Guangxi University;
WANG Xin-wei;MO Chuang-rong;LIANG Min;HU Zao-shi;DAI Zhi-you;Department of Environment Science;Guangxi University;
..............page:211-216
Study on xylan extraction from cottonseed husk enhanced by ultrasonication and enzymatic hydrolysis of xylan to xylooligosaccharides
ZHI Jia-jia;LI Ying-biao;JIANG Cai-hong;LI Fei-ya;YE Jia-xin;Food College of Shihezi University;
ZHI Jia-jia;LI Ying-biao;JIANG Cai-hong;LI Fei-ya;YE Jia-xin;Food College of Shihezi University;
..............page:217-222
Effects of nitrogen and phosphorus on cell growth and lipid accumulation of tropic ocean microalgae strain Desmodesmus sp. WC08
LUO Ning;ZHANG Sen;LIU Ping-huai;Key Study Center of the National Ministry of Education for Tropical Resources Utilization;Hainan Provincial Key Lab of Fine Chem;Hainan University;
LUO Ning;ZHANG Sen;LIU Ping-huai;Key Study Center of the National Ministry of Education for Tropical Resources Utilization;Hainan Provincial Key Lab of Fine Chem;Hainan University;
..............page:223-227
Synthesis of recombinant gene for Bacillus subtilis bacteriocin subtilosin A and its expression in Pichia pastoris
CHEN Bai-xiong;HUANG Jia-jun;LIN Jun-fang;GUO Li-qiong;CHEN Jun-fei;LIU Ying-li;Department of Bioengineering;College of Food Science;South China Agricultural University;Institute of Food Biotechnology;South China Agricultural University;The School of Chemistry and Pharmaceutical Engineering;Qi-Lu University of Technology;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
CHEN Bai-xiong;HUANG Jia-jun;LIN Jun-fang;GUO Li-qiong;CHEN Jun-fei;LIU Ying-li;Department of Bioengineering;College of Food Science;South China Agricultural University;Institute of Food Biotechnology;South China Agricultural University;The School of Chemistry and Pharmaceutical Engineering;Qi-Lu University of Technology;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:228-231
Optimization of fermentation medium of Lactobacillus plantarum KLDS1.0386 for bile salt hydrolase production
TANG Ya-ru;YU Shang-fu;GUO Li-dong;WANG Na-na;HUO Gui-cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;Heilongjiang University of Traditional Chinese Medicine;College of Pharmacy;
TANG Ya-ru;YU Shang-fu;GUO Li-dong;WANG Na-na;HUO Gui-cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;Heilongjiang University of Traditional Chinese Medicine;College of Pharmacy;
..............page:232-235+241
Optimization of hydrolysis of Chinese pine pollen protein by response surface methodology
FAN San-hong;DU Jing-ting;WANG Xiang-shuai;College of Life Science;Shanxi University;
FAN San-hong;DU Jing-ting;WANG Xiang-shuai;College of Life Science;Shanxi University;
..............page:236-241
Effects of germination factors on Bacillus subtilis spores in the sub(lethal) stage
CHANG Chao;PAN Li;WU Jin-e;ZHANG Zhe;College of Food Science and Engineering;Wuhan Polytechnic University;
CHANG Chao;PAN Li;WU Jin-e;ZHANG Zhe;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:242-245
Study on variation of metal elements during Pu ’er tea fermentation
CHEN Bao;PU Hong-jun;DAO Shi-qiang;JIANG Dong-hua;LUO Zheng-gang;GAO Xiao-li;LI Zhong-hua;National Center for Pu’er Tea Product Quality Supervision and Inspection;Yunnan Cha Zu Tea Limitid Company;
CHEN Bao;PU Hong-jun;DAO Shi-qiang;JIANG Dong-hua;LUO Zheng-gang;GAO Xiao-li;LI Zhong-hua;National Center for Pu’er Tea Product Quality Supervision and Inspection;Yunnan Cha Zu Tea Limitid Company;
..............page:246-249+258
Enzyme hydrolysis preparation model of ACE inhibitory peptides from blue clam based on quadratic general rotation design
YU Zhi-peng;CAI Jian-wen;ZHAO Wen-zhu;ZHANG Hong-yang;WU Yu;ZHANG Shuang;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;CAI Jian-wen;ZHAO Wen-zhu;ZHANG Hong-yang;WU Yu;ZHANG Shuang;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:250-253+265
Extraction optimization of crude polysaccharides from the seed cakes of Rhus succedanea L and its antioxidant activity
CHEN Hong-xia;WANG Cheng-zhang;YE Jian-zhong;ZHOU Hao;TAO Ran;LI Wen-jun;Institute of Chemical Industry of Forestry Products;CAF Key and Open Lab on Forest Chemical Engineering;SFA;Institute New Technology of Forest;CAF;
CHEN Hong-xia;WANG Cheng-zhang;YE Jian-zhong;ZHOU Hao;TAO Ran;LI Wen-jun;Institute of Chemical Industry of Forestry Products;CAF Key and Open Lab on Forest Chemical Engineering;SFA;Institute New Technology of Forest;CAF;
..............page:254-258
Optimization of formula for quick-frozen perilla meatballs by Plackett-Burman design and response surface methodology
CHEN Chang-yong;HE La-ping;LI Cui-qin;TIAN Yun;CHEN Ping;XUE Rong-tao;LUO Yan;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Guizhou University;Guizhou Pork products Research Center of Engineering Technology;School of Chemistry and Chemical Engineering;Guizhou University;Office of Changying District;College of Science;Guizhou University;
CHEN Chang-yong;HE La-ping;LI Cui-qin;TIAN Yun;CHEN Ping;XUE Rong-tao;LUO Yan;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Guizhou University;Guizhou Pork products Research Center of Engineering Technology;School of Chemistry and Chemical Engineering;Guizhou University;Office of Changying District;College of Science;Guizhou University;
..............page:259-265
Optimization of preparation conditions of hairtail protein polypeptide-Iron(Ⅱ) chelate by response surface methodology
HUANG Sai-bo;LIN Hui-min;DENG Shang-gui;School of Food and Medicine;Zhejiang Ocean University;
HUANG Sai-bo;LIN Hui-min;DENG Shang-gui;School of Food and Medicine;Zhejiang Ocean University;
..............page:266-270+277
Response surface optimizes the compound extraction process of sulforaphane from broccoli
HU Cui-zhen;LI Sheng;MA Shao-ying;CAO Bao-chen;TANG Bin;ZHAO Sheng-qin;SHI Zhen-zhen;SU Li-rong;ZHOU Wen-zheng;Gansu Provincial Key Lab of Arid land Crop Science;College of Life Science and Technology;Gansu Agricultural University;Lanzhou Huitong Bio-Technology Co.;Ltd.;Gansu Shunyi Bio-Technology Co.;Ltd.;
HU Cui-zhen;LI Sheng;MA Shao-ying;CAO Bao-chen;TANG Bin;ZHAO Sheng-qin;SHI Zhen-zhen;SU Li-rong;ZHOU Wen-zheng;Gansu Provincial Key Lab of Arid land Crop Science;College of Life Science and Technology;Gansu Agricultural University;Lanzhou Huitong Bio-Technology Co.;Ltd.;Gansu Shunyi Bio-Technology Co.;Ltd.;
..............page:271-277
The polyphenol extraction of Leccinellum crocipodium and their inhibitory effect on proliferation of Caco-2 cells
LIU Yu-yang;HOU Yu-yan;WU Su-rui;ZHAO Tian-rui;FAN Jian;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;
LIU Yu-yang;HOU Yu-yan;WU Su-rui;ZHAO Tian-rui;FAN Jian;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;
..............page:278-282
Study on improvement of solubility of soybean milk powder by a combination of ultrasound and enzymatic hydrolysis treatment
QI Bao-kun;SUI Xiao-nan;WANG Zhong-jiang;MA Wen-jun;ZHANG Qiao-zhi;LI Yang;College of Food Science;Northeast Agricultural University;
QI Bao-kun;SUI Xiao-nan;WANG Zhong-jiang;MA Wen-jun;ZHANG Qiao-zhi;LI Yang;College of Food Science;Northeast Agricultural University;
..............page:283-287
Study on dying and smoking characteristic of betel nut
WU Shuo;LI Zong-jun;TAN Ya;DU Sha;HUANG Run-ting;WU Jing;College of Food Science and Technology Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;Hainan Union Betelnut Industry Engineering Research Center;
WU Shuo;LI Zong-jun;TAN Ya;DU Sha;HUANG Run-ting;WU Jing;College of Food Science and Technology Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;Hainan Union Betelnut Industry Engineering Research Center;
..............page:288-293+298
Optimization of preparation conditions and structural analysis of succinylated oat protein isolate
LIU Jin-yang;ZHAO Cheng-bin;CHEN Yang;ZHANG Yao;ZHANG Yang;WU Fei;College of Food Science;Northeast Agricultural University;Heilongjiang Agricultural Engineering Vocational College;
LIU Jin-yang;ZHAO Cheng-bin;CHEN Yang;ZHANG Yao;ZHANG Yang;WU Fei;College of Food Science;Northeast Agricultural University;Heilongjiang Agricultural Engineering Vocational College;
..............page:294-298
Optimization of Ginkgo protein extraction by response surface methology
ZHANG Xiu-yun;LI Dan-dan;MA Yan-fang;Department of Information Engineering;Laiwu Vocational and Technical College;Heze Food and Drug Administration;College of Life Sciences;Shandong Agricultural University;
ZHANG Xiu-yun;LI Dan-dan;MA Yan-fang;Department of Information Engineering;Laiwu Vocational and Technical College;Heze Food and Drug Administration;College of Life Sciences;Shandong Agricultural University;
..............page:299-302+308
The peony seed kernel oil pressure and oil extraction joint production process research
SHI Chuang;WANG Fei;YIN Zhong-yi;ZHENG Xu-xu;Environmental and Resources Institute;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;
SHI Chuang;WANG Fei;YIN Zhong-yi;ZHENG Xu-xu;Environmental and Resources Institute;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;
..............page:303-308
Extraction scheme optimization and component analysis of the seed oil in the fruit of Acanthopanax
ZHANG Xiao-nan;ZHANG Xiu-ling;WANG Qiang;CHENG Xue;CHEN Shao-hua;ZHAO Tian-tong;SUI Xiao-nan;WANG Zhong-jiang;QI Bao-kun;School of Food College;Northeast Agriculture University;
ZHANG Xiao-nan;ZHANG Xiu-ling;WANG Qiang;CHENG Xue;CHEN Shao-hua;ZHAO Tian-tong;SUI Xiao-nan;WANG Zhong-jiang;QI Bao-kun;School of Food College;Northeast Agriculture University;
..............page:309-312
Study on extraction of the pectin in the tarocco blood orange peel by hydrolysis-citric acid method and its physicochemical property
RUAN Shang-quan;CHENG Xiao-qin;XIA-Xu;CHEN-Ting;WANG Jian-hong;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;Sichuan Hengtong Animal Pharmaceutical Co.;Ltd.;
RUAN Shang-quan;CHENG Xiao-qin;XIA-Xu;CHEN-Ting;WANG Jian-hong;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;Sichuan Hengtong Animal Pharmaceutical Co.;Ltd.;
..............page:313-317
Preparation and performance characterization of citrus dietary fiber
SUN Hai-yan;Shaanxi Key Laboratory of Resource Biology;Shaanxi University of Technology;School of Biological Science and Engineering;
SUN Hai-yan;Shaanxi Key Laboratory of Resource Biology;Shaanxi University of Technology;School of Biological Science and Engineering;
..............page:318-321+329
Optimization study on purification of polysaccharides in polygonatum odoratum
ZHENG Shuang;LI Xin-hua;YANG Qiang;SUN Bu-yun;Shenyang Agricultural University Food Institute;
ZHENG Shuang;LI Xin-hua;YANG Qiang;SUN Bu-yun;Shenyang Agricultural University Food Institute;
..............page:322-325+336
Effects of pallet and vacuum packaging on quality of chilled mutton
LI Shuang;AI Qi-jun;Department of Food Science;Beijing University of Agriculture;
LI Shuang;AI Qi-jun;Department of Food Science;Beijing University of Agriculture;
..............page:326-329
Formulation optimization of edible films based on konjac glucomammanby response surface analysis
HUANG Yan;ZHANG Yuan;XU Xiao-qing;ZHONG Geng;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;
HUANG Yan;ZHANG Yuan;XU Xiao-qing;ZHONG Geng;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;
..............page:330-336
Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage
XU Yong-xia;ZHANG Chao-min;ZHAO Jia-mei;LI Xue-peng;MI Hong-bo;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;College of Food Science and Technology;Bohai University;
XU Yong-xia;ZHANG Chao-min;ZHAO Jia-mei;LI Xue-peng;MI Hong-bo;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;College of Food Science and Technology;Bohai University;
..............page:337-341+346
Antimicrobial activity of solid ClO2 preservative on miliang kiwifruit pathogenic fungi
LONG Ming-xiu;WANG Hui;JIANG Wei;TAN Shu-ming;Guizhou Institute of Integrated Agriculture Development;Guizhou Institute of Biotechnology;Zunyi Medical and Phamaceutical College;College of Life Sciences;Guizhou University;
LONG Ming-xiu;WANG Hui;JIANG Wei;TAN Shu-ming;Guizhou Institute of Integrated Agriculture Development;Guizhou Institute of Biotechnology;Zunyi Medical and Phamaceutical College;College of Life Sciences;Guizhou University;
..............page:342-346
Study on preservation of fresh-cut Ya-pears of clove medicine extraction
YAN Xun-you;DU Hong-li;ZHU Ai-hong;SHI Zhen-xia;WU Zhi-yan;College of Life Science;Langfang Teachers College;Langfang Institute for Product Quality Supervision and Inspection;
YAN Xun-you;DU Hong-li;ZHU Ai-hong;SHI Zhen-xia;WU Zhi-yan;College of Life Science;Langfang Teachers College;Langfang Institute for Product Quality Supervision and Inspection;
..............page:347-350+355
Preservation of Lactobacillus paracasei subsp. tolerans FX-6 fermented extracts on shrimp
CHEN Fei-long;MIAO Jian-yin;LIAO Wei-ling;PENG Bo;CAO Yong;College of Food Science;South China Agricultural University;Guangdong Engineering Research Center of Natural Active Substance;
CHEN Fei-long;MIAO Jian-yin;LIAO Wei-ling;PENG Bo;CAO Yong;College of Food Science;South China Agricultural University;Guangdong Engineering Research Center of Natural Active Substance;
..............page:351-355
The inhibitory effects of zinc oxide nanoparticles treatment on the important pathogenic fungi causing postharvest disease in muskmelon
WANG Hu-jun;LU jun;XUE Hua-li;ZHAO Jun;BI Yang;NAN Mi-na;College of Science;Gansu Agricultural University;Institute of Agricultural Resources Chemistry and Application;Gansu Agricultural University;College of Food Science and Engineering;Gansu Agricultural University;
WANG Hu-jun;LU jun;XUE Hua-li;ZHAO Jun;BI Yang;NAN Mi-na;College of Science;Gansu Agricultural University;Institute of Agricultural Resources Chemistry and Application;Gansu Agricultural University;College of Food Science and Engineering;Gansu Agricultural University;
..............page:356-359+364
Analysis and comparison of nutritional compositions in Xinjiang turnip(Brassica rapa L.)
MA Guo-cai;WANG Yu-ru;XUAN Zheng-ying;Analytic & Test Center;Tarim University;College of Plant Science;Tarim University;
MA Guo-cai;WANG Yu-ru;XUAN Zheng-ying;Analytic & Test Center;Tarim University;College of Plant Science;Tarim University;
..............page:360-364
Regulations of food allergen labeling from the European Union,Australia and New Zealand and its enlightenment on China
ZOU Li;LI Xin;TONG Ping;GAO Jin-yan;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Food Academy;Nanchang University;
ZOU Li;LI Xin;TONG Ping;GAO Jin-yan;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Food Academy;Nanchang University;
..............page:365-369+373
Research progress in analysis methods of macamides
LI Shao-hui;XU Xiu-li;ZHANG Fei-fang;ZHOU Wei-e;ZHENG Yang;ZHANG Yuan;LI Hong-na;ZHANG Feng;Institute of Food Safety;Chinese Academy of Inspection and Quarantine;School of Pharmacy;East China University of Science and Technology;
LI Shao-hui;XU Xiu-li;ZHANG Fei-fang;ZHOU Wei-e;ZHENG Yang;ZHANG Yuan;LI Hong-na;ZHANG Feng;Institute of Food Safety;Chinese Academy of Inspection and Quarantine;School of Pharmacy;East China University of Science and Technology;
..............page:370-373
Progress of fatty acid metabolism and skeletal muscle contraction genes affecting lamb quality
ZHANG Li-xia;GUO Yue-ying;CHENG Hai-xing;WANG Le;JING Ye;College of Food Science Engineering;Inner Mongolia Agricultural University;
ZHANG Li-xia;GUO Yue-ying;CHENG Hai-xing;WANG Le;JING Ye;College of Food Science Engineering;Inner Mongolia Agricultural University;
..............page:374-377
Research advance on acanthopanax structure and the content of active ingredient
BAI Xue;HU Wen-zhong;JIANG Ai-li;LI Jing;LI Xiao-bo;College of Life Science;Dalian Nationalities University;Dalian University of Technology;
BAI Xue;HU Wen-zhong;JIANG Ai-li;LI Jing;LI Xiao-bo;College of Life Science;Dalian Nationalities University;Dalian University of Technology;
..............page:378-381
Progress on the application of peptidomics methods in food-derived bioactive peptides
YU Zhi-peng;XUE Ru-yang;ZHAO Wen-zhu;ZHANG Hong-yang;WU Yu;ZHANG Shuang;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;XUE Ru-yang;ZHAO Wen-zhu;ZHANG Hong-yang;WU Yu;ZHANG Shuang;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:382-385
Review on the extraction of main effective active ingredients and function of Schisandra chinensis(Turcz.)Baill.
LI Xiao-bo;HU Wen-zhong;LI Jing;JIANG Ai-li;MU Shi-yang;SONG Chun-lu;College of Life Science;Dalian Nationalities University;Dalian Nationalities University;
LI Xiao-bo;HU Wen-zhong;LI Jing;JIANG Ai-li;MU Shi-yang;SONG Chun-lu;College of Life Science;Dalian Nationalities University;Dalian Nationalities University;
..............page:386-390
Advances in functional ingredients in Liao Asarum
SUN Lu;HU Wen-zhong;LIU Cheng-hui;LI Jing;BAI Xue;College of Life Science;Dalian Nationalities University;Dalian University of Technology;
SUN Lu;HU Wen-zhong;LIU Cheng-hui;LI Jing;BAI Xue;College of Life Science;Dalian Nationalities University;Dalian University of Technology;
..............page:391-394
Progress on modified atmosphere packaging technology of salmon
ZHANG Xin-lin;XIE Jing;YANG Sheng-ping;PAN Ying-jie;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
ZHANG Xin-lin;XIE Jing;YANG Sheng-ping;PAN Ying-jie;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:395-399