1002-0306
2016 Issue 5
Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure
LIU Cheng- mei;YANG Xiao- hui;ZHONG Ye- jun;XU Meng-han;The National Key Laboratory of Food Science;Nanchang University;
LIU Cheng- mei;YANG Xiao- hui;ZHONG Ye- jun;XU Meng-han;The National Key Laboratory of Food Science;Nanchang University;
..............page:49-53
Fermentation effects on antioxidant activity of Choerospondias axillaris beverage
LI Ti;DAI Tao-tao;CHENG Chao;WANG Xie-yi;LIU Cheng-mei;CHEN Jun;LIU Ji-yan;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Qiyunshan Food Co.;LTD.;
LI Ti;DAI Tao-tao;CHENG Chao;WANG Xie-yi;LIU Cheng-mei;CHEN Jun;LIU Ji-yan;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Qiyunshan Food Co.;LTD.;
..............page:54-59
Physicochemical properties and antioxidant activity of acid polysaccharide sjp-2 from Semen Juglandis
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:59-63
Study on the stability of carboxymethylchitosan- coated proliposomes loaded coix seed oil
BAI Chun- qing;XIONG Hua;CHEN Li-li;YUAN Mei-lan;JIANG Yong;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;
BAI Chun- qing;XIONG Hua;CHEN Li-li;YUAN Mei-lan;JIANG Yong;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;Nanchang University;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:64-67+71
Formation of β- CE / CN nanoparticle complex and bioavailability of β- CE
ZHANG Yi- xin;HE Sheng- hua;TANG Hai-shan;MA Ying;College of Food Science & Engineering;Harbin Institute of Technology of China;
ZHANG Yi- xin;HE Sheng- hua;TANG Hai-shan;MA Ying;College of Food Science & Engineering;Harbin Institute of Technology of China;
..............page:68-71
Process optimization and effects of different fats on quality of fermented sausage with mutton
SHI Shi- min;TANG Ming;LIU Hai- ying;School of Food Science and Technology;Jiangnan University;
SHI Shi- min;TANG Ming;LIU Hai- ying;School of Food Science and Technology;Jiangnan University;
..............page:72-78
Effects of starches on gelling properties of high- temperature sterilization surimi
KONG Wen- jun;WEI Yi- nong;ZHANG Tao;XUE Yong;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
KONG Wen- jun;WEI Yi- nong;ZHANG Tao;XUE Yong;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
..............page:78-81
Analysis of nutriental contents and properties of Taizhou taro starch
SHI Shuai;LI Zhi- fang;QU Gui- xiang;XU Hai- xiang;LAN Hai- yan;DOU Shang- xuan;Jiangsu Agri-Animal Husbandry Vocational College;
SHI Shuai;LI Zhi- fang;QU Gui- xiang;XU Hai- xiang;LAN Hai- yan;DOU Shang- xuan;Jiangsu Agri-Animal Husbandry Vocational College;
..............page:82-85+90
Application of predicting migration partition coefficient of harmful migrants in PE by Scatchard- Hildebrand thermodynamic modeling
LI Min- wen;XIAO Shao-jun;ZHANG Qin-fa;XIANG Hong;Infinitus Co.;LTD;Food Science College of South China Agricultural University;
LI Min- wen;XIAO Shao-jun;ZHANG Qin-fa;XIANG Hong;Infinitus Co.;LTD;Food Science College of South China Agricultural University;
..............page:86-90
Comparison of ovotransferrin and lactoferrin in oxidative stability
LI Qing;LIU Jian- lei;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Qing;LIU Jian- lei;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:91-97
Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits
LI Ming- juan;YOU Xiang-rong;ZHANG Ya-yuan;LIAO Fen;SUN Jian;QIN Gang;WEI Ping;LI Zhi-chun;YANG Mei;XIE Xiao-qiang;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;
LI Ming- juan;YOU Xiang-rong;ZHANG Ya-yuan;LIAO Fen;SUN Jian;QIN Gang;WEI Ping;LI Zhi-chun;YANG Mei;XIE Xiao-qiang;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;
..............page:98-103+108
Antioxidant activity and inhibitory activity on Tyrosinase of total flavonoids from Siberian Apricot flowers
NING Ya- ping;DONG Shi- bin;LI Jian- xia;YANG Zhe;ZHANG Qiao- hui;DONG Jie- qiong;WANG Jian- zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;
NING Ya- ping;DONG Shi- bin;LI Jian- xia;YANG Zhe;ZHANG Qiao- hui;DONG Jie- qiong;WANG Jian- zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;
..............page:104-108
Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance
HUANG Jing;CHEN Shun- sheng;College of Food Science and Technology;Shanghai Ocean University;
HUANG Jing;CHEN Shun- sheng;College of Food Science and Technology;Shanghai Ocean University;
..............page:109-114
..............page:114
Study on the change rules of functionalities in enzymatic hydrolysis of wheat gluten
MENG Dan- yang;ZHAO Wei;YANG Rui-jin;RANG Yi-feng;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science & Technology;Jiangnan University;
MENG Dan- yang;ZHAO Wei;YANG Rui-jin;RANG Yi-feng;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science & Technology;Jiangnan University;
..............page:115-119
..............page:119
Comparative research of the properties of sunflower oils obtained by three methods
QIN Jian- long;LI Yang;QI Bao-kun;ZHANG Qiao-zhi;SUI Xiao- nan;JIANG Lian-zhou;SUN Meng-qi;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;
QIN Jian- long;LI Yang;QI Bao-kun;ZHANG Qiao-zhi;SUI Xiao- nan;JIANG Lian-zhou;SUN Meng-qi;College of Food Science;Northeast Agricultural University;National Research Centre of Soybean Engineering and Technology;
..............page:120-125
..............page:125
Study on hot air drying characteristics of mushroom stem and its properties of micro- powder
LIU Li- na;WANG An- jian;LI Shun- feng;TIAN Guang- rui;YAN Shi- na;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
LIU Li- na;WANG An- jian;LI Shun- feng;TIAN Guang- rui;YAN Shi- na;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
..............page:126-131
Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability
LI Chen;YANG Cheng;The Key Laboratory of Food Colloids and Biotechnology;Ministry of Education;School of Chemical and Material Engineering;Jiangnan University;
LI Chen;YANG Cheng;The Key Laboratory of Food Colloids and Biotechnology;Ministry of Education;School of Chemical and Material Engineering;Jiangnan University;
..............page:132-136
Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars
LI He;LI Xin- xin;LU Lu;KE Xiao- chun;RUAN Cheng- jiang;College of Environment and Resources;Dalian Nationalities University;
LI He;LI Xin- xin;LU Lu;KE Xiao- chun;RUAN Cheng- jiang;College of Environment and Resources;Dalian Nationalities University;
..............page:137-141+147
Screening and fermentation optimization of a high-yield-astaxanthin-producing Phaffia rhodozyma
HU Xiang- dong;PAN Ling- yan;YE Mao;HU Wei-qing;Zhejiang Crown Technology Co.Ltd;
HU Xiang- dong;PAN Ling- yan;YE Mao;HU Wei-qing;Zhejiang Crown Technology Co.Ltd;
..............page:142-147
Screening of main microorganism from Kefir Grain and analysis of femented milk using mixed microsapsule pure cultures
ZHONG Hao;WANG Liang;LIU Ke-ying;GUO Ai-zhen;HU Man;LIU Peng- long;QI Xiang-hui;CAI Mei-hong;Jiangsu University;School of Food and Biological Engineering;Xinjiang Ttianrun biotechnology co.;LTD;
ZHONG Hao;WANG Liang;LIU Ke-ying;GUO Ai-zhen;HU Man;LIU Peng- long;QI Xiang-hui;CAI Mei-hong;Jiangsu University;School of Food and Biological Engineering;Xinjiang Ttianrun biotechnology co.;LTD;
..............page:148-153+158
Breeding of antagonistic bacteria against Penicillium expansum and study on its inhibition mechanism
FU Rui- min;XING Wen-hui;ZHANG Hong;ZHANG Li-qin;CHEN Wu-ling;Henan Institute of Education;Northwest University;
FU Rui- min;XING Wen-hui;ZHANG Hong;ZHANG Li-qin;CHEN Wu-ling;Henan Institute of Education;Northwest University;
..............page:154-158
Study on unteraction mechanism of antiyeast substance produced by lactobacillus and the yeast DNA
CHEN Zhong- jun;LIU Jing;Inner Mongolia Agricultural University;College of food science and Engineering;
CHEN Zhong- jun;LIU Jing;Inner Mongolia Agricultural University;College of food science and Engineering;
..............page:159-162+166
Effect of overexpression of glucose dehydrogenase on hydroxyfatty acids production of Escherichia coli
WANG Xiang- wei;XING Xiang;MA Qing- lin;Marine college of Shandong University;
WANG Xiang- wei;XING Xiang;MA Qing- lin;Marine college of Shandong University;
..............page:163-166
Screening and identification of antioxidant producing marine- source actinomycetes
QIN Man- man;ZHANG Xue- mei;WANG Xiao- jie;FENG Zi- jun;LIU Ying;QIAN Zhong-ji;WANG Ya-ling;College of Food Science and Technology;Guangdong Ocean University;
QIN Man- man;ZHANG Xue- mei;WANG Xiao- jie;FENG Zi- jun;LIU Ying;QIAN Zhong-ji;WANG Ya-ling;College of Food Science and Technology;Guangdong Ocean University;
..............page:167-170+176
Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage
XIE Li- dan;LI Lei- lei;WANG Su- ying;DONG Shi-rui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
XIE Li- dan;LI Lei- lei;WANG Su- ying;DONG Shi-rui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:171-176
Construction of composite microbial systems and its effect on corn stalk pretreatment
WEI Ru- teng;HOU Hong- ping;BAI Chun-yan;Food Science and Engineering College;Shanxi Agricultural University;
WEI Ru- teng;HOU Hong- ping;BAI Chun-yan;Food Science and Engineering College;Shanxi Agricultural University;
..............page:177-182
Influence of multiple stresses on the survival and cellar constituent of Tetragenococcus halophilus CGMCC 3792
HE Gui- qiang;FENG Xiao;WU Chong- de;HUANG Jun;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;and Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;
HE Gui- qiang;FENG Xiao;WU Chong- de;HUANG Jun;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;and Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;
..............page:182-186
Biological sensors based on nano magnetic beads applied in rapid detection of salmonella
SHEN Jing;MENG Xue;NA Mei- ling;XU Xiao- li;ZHANG Jing- sheng;Nanchang University;
SHEN Jing;MENG Xue;NA Mei- ling;XU Xiao- li;ZHANG Jing- sheng;Nanchang University;
..............page:187-190
..............page:190
Effect of the processing technology on the quality of potato powder noodles
GUO Xiang- xiang;CHANG Yue;LI Xue- qin;ZHANG Ya-ping;Institute of grain and oil food;Henan University of Technology;
GUO Xiang- xiang;CHANG Yue;LI Xue- qin;ZHANG Ya-ping;Institute of grain and oil food;Henan University of Technology;
..............page:191-195+200
Extraction of flavonoids from valerian optimized by response surface method
LU Zhong- ying;CHEN Shi-xue;LI Yan-qing;YAO Yuan-yong;LU Dao-wang;XING Ming-ming;Experimental Center of Materials and Chemical Engineering;Tongren University;Institute of Applied Chemistry;Tongren University;
LU Zhong- ying;CHEN Shi-xue;LI Yan-qing;YAO Yuan-yong;LU Dao-wang;XING Ming-ming;Experimental Center of Materials and Chemical Engineering;Tongren University;Institute of Applied Chemistry;Tongren University;
..............page:196-200
Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity
GU Wei;XU Yong- jian;School of Marine Sciences;Ningbo University;Key Laboratory for Applied Marine Biotechnology of Ministry of Education;
GU Wei;XU Yong- jian;School of Marine Sciences;Ningbo University;Key Laboratory for Applied Marine Biotechnology of Ministry of Education;
..............page:201-206+211
Optimization of enzymatic hydrolysis conditions for extracting sulforaphane from waste of carmine radish
YANG Hui;ZHAO Xue- qin;LI Chang- man;SUN Zhong- lei;LI Yu;LI Min;DENG Xin;HU Wei;Department of Life Science & Tech;Yangtze Normal University;
YANG Hui;ZHAO Xue- qin;LI Chang- man;SUN Zhong- lei;LI Yu;LI Min;DENG Xin;HU Wei;Department of Life Science & Tech;Yangtze Normal University;
..............page:207-211
Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave
LV Xiao- ya;BAI Xin-peng;WU Zeng-li;YANG Hui-qiang;XIONG Gui-lin;Food college;Hainan University;Hainan Standard Bio- Technique Corp.;Ltd;
LV Xiao- ya;BAI Xin-peng;WU Zeng-li;YANG Hui-qiang;XIONG Gui-lin;Food college;Hainan University;Hainan Standard Bio- Technique Corp.;Ltd;
..............page:212-216+221
Study on processing optimization and texture properties of cold fresh noodle with west celery
ZHOU Ming;LI Dong- ming;SHEN Yong-gen;ZHENG Guo-dong;College of Food and Engineering;Jiangxi Agricultural University;University;Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission;
ZHOU Ming;LI Dong- ming;SHEN Yong-gen;ZHENG Guo-dong;College of Food and Engineering;Jiangxi Agricultural University;University;Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission;
..............page:217-221
Optimization of flavonoids extraction from jackfruit peel by response surface methodology
DENG Meng- qin;HE Xia- yi;HE Mu- yi;SONG Xian- liang;HUANG Wei;LIN Xiao-ying;College of Food Science;South China Agricultural Unversity;
DENG Meng- qin;HE Xia- yi;HE Mu- yi;SONG Xian- liang;HUANG Wei;LIN Xiao-ying;College of Food Science;South China Agricultural Unversity;
..............page:222-227
Optimization of fermentation process of Chaenomeles sinensis Glutinous Rice Wine
WU Fang- fang;PENG Bo;GONG Hao;WU Cai-e;FAN Gong-jian;LI Ting-ting;College of Forestry;Nanjing Forestry University;College of Light Industry Science and Engineering;Nanjing Forestry University;
WU Fang- fang;PENG Bo;GONG Hao;WU Cai-e;FAN Gong-jian;LI Ting-ting;College of Forestry;Nanjing Forestry University;College of Light Industry Science and Engineering;Nanjing Forestry University;
..............page:227-231+237
Study on the process of microwave- assisted extraction of Suaeda salsa seed oil
JIN Li- zhu;XU Wei;SHAO Rong;ZHU Yue-zhao;LIAO Chuan-hua;School of Mechanical and Power Engineering;Nanjing Tech University;School of Marine and Biology Engineering;Yancheng Institute of Technology;Jiangsu Key Laboratory of Biochemistry and Biotechnology of Marine Wetland;
JIN Li- zhu;XU Wei;SHAO Rong;ZHU Yue-zhao;LIAO Chuan-hua;School of Mechanical and Power Engineering;Nanjing Tech University;School of Marine and Biology Engineering;Yancheng Institute of Technology;Jiangsu Key Laboratory of Biochemistry and Biotechnology of Marine Wetland;
..............page:232-237
Pilot study on saccharides recovery from sweet potato starch processing wastewater by combined process of ultrafiltration and nanofiltration
CUI Chun- yue;LIU Ren- chang;ZHENG Qing- zhu;College of Resource and Environment;Qingdao Engineering Research Center for Rural Environment;Qingdao Agricultural University;
CUI Chun- yue;LIU Ren- chang;ZHENG Qing- zhu;College of Resource and Environment;Qingdao Engineering Research Center for Rural Environment;Qingdao Agricultural University;
..............page:238-241+247
Application of response surface methodology in development of the purple potato tenacity biscuits
MA Teng- fei;TIAN Yan-ji;WU Xian-hui;ZHANG Zhong-qiang;WANG Li-xia;Ningde Vocational and Technical College;School of Biological Science and Biotechnology;Minnan Normal University;
MA Teng- fei;TIAN Yan-ji;WU Xian-hui;ZHANG Zhong-qiang;WANG Li-xia;Ningde Vocational and Technical College;School of Biological Science and Biotechnology;Minnan Normal University;
..............page:242-247
Study on the extraction technology of polysaccharide in water chestnut peel by cellulase
WANG Jian- hong;LI Di;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling;
WANG Jian- hong;LI Di;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling;
..............page:248-251+257
Study on the optimization for the extraction and antioxidant activity of polysaccharide from cordyceps militaris by subcritical water
YANG Wen- ya;LI Chang- zheng;ZHANG Hai- hui;ZHANG Di;CAI Mei- hong;WANG Jia;DUAN Yu- qing;School of Food and Biological Engineering;Jiangsu University;
YANG Wen- ya;LI Chang- zheng;ZHANG Hai- hui;ZHANG Di;CAI Mei- hong;WANG Jia;DUAN Yu- qing;School of Food and Biological Engineering;Jiangsu University;
..............page:252-257
Optimization of enzymolysis technology for preparation of antioxidant peptides from dandelion seeds- derived proteins by response surface methodology
ZHANG Yang;HU Lei;WANG Shao- yun;HONG Jing;College of Biological Science and Engineering;Fuzhou University;
ZHANG Yang;HU Lei;WANG Shao- yun;HONG Jing;College of Biological Science and Engineering;Fuzhou University;
..............page:258-262
Extraction of total flavonoids from leaves of Indocalamus using inner ebullition method
YUE Wei;LI Gang;Wuhan Technoligy and Business University;
YUE Wei;LI Gang;Wuhan Technoligy and Business University;
..............page:263-267+272
Optimization of ultrasonic- assisted extraction of total polyphenols from huai chrysanthemum by response surface analysis
FAN Yan- ge;ZHANG Juan-mei;HUANG Zuo-hua;Pharmaceutical College of Henan University;Institute of Chemistry Co.Ltd.;Henan Academy of Sciences;
FAN Yan- ge;ZHANG Juan-mei;HUANG Zuo-hua;Pharmaceutical College of Henan University;Institute of Chemistry Co.Ltd.;Henan Academy of Sciences;
..............page:268-272
Optimization of extraction technology of reducing the concentration of aluminum in salted jellyfish and effects on its quality
GUO Rui;ZHENG Ming-jing;LIN Yu;LUO Lian-zhong;ZENG Shao-xiao;Food Science College;Fujian Agriculture and Forestry University;Xiamen Medical College;
GUO Rui;ZHENG Ming-jing;LIN Yu;LUO Lian-zhong;ZENG Shao-xiao;Food Science College;Fujian Agriculture and Forestry University;Xiamen Medical College;
..............page:273-276
Study on the preparation and characterization of antibacterial sodium carboxymethyl cellulose nanocomposite film
WANG Hui;SUN Hong- yuan;HE Jie- yu;SHAO Dong- xu;Department of Food Science and Technology;Qiongzhou University;
WANG Hui;SUN Hong- yuan;HE Jie- yu;SHAO Dong- xu;Department of Food Science and Technology;Qiongzhou University;
..............page:277-280
..............page:280
Analysis of motivation and reason for Economically Motivated Adulteration in food company
LUO Ji- yang;WANG Xin;LI Hui-fang;XIAO Shi-qing;GAO Yang;LI Li;National HACCP Center;Chinese Academy of Inspection and Quarantine;Ningxia Entry- Exit Inspection and Quarantine Burean;Jingzhou Entry- Exit Inspection and Quarantine Burean;China National Institute of Standardization;
LUO Ji- yang;WANG Xin;LI Hui-fang;XIAO Shi-qing;GAO Yang;LI Li;National HACCP Center;Chinese Academy of Inspection and Quarantine;Ningxia Entry- Exit Inspection and Quarantine Burean;Jingzhou Entry- Exit Inspection and Quarantine Burean;China National Institute of Standardization;
..............page:281-282+286
Study on the high- throughput detection of cadaverine
ZHANG Hong;MA Wei- chao;CHEN Ke- quan;Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;
ZHANG Hong;MA Wei- chao;CHEN Ke- quan;Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;
..............page:283-286
Study on detection of Chinese sausage using hyperspectral imaging technique
LIU Shuo;GUO Pei- yuan;YANG Kun- cheng;ZHAO Jun- hua;School of Computer and Information Engineering;Beijing Technology and Business University;
LIU Shuo;GUO Pei- yuan;YANG Kun- cheng;ZHAO Jun- hua;School of Computer and Information Engineering;Beijing Technology and Business University;
..............page:287-291+297
Change of pork flavor on endogenous lipase by electronic nose
MENG Xin;YAO Xiao- lei;SHANG Hong- li;SUN Jing;WANG Yu- tian;College of Food Science and Engineering;Liaoning Medical University;
MENG Xin;YAO Xiao- lei;SHANG Hong- li;SUN Jing;WANG Yu- tian;College of Food Science and Engineering;Liaoning Medical University;
..............page:292-297
Determination of the polysaccharide content in origin peach gum by ion chromatography with pulsed ampere detector
SHEN Jie;ZHOU Guang- ming;YU Lu;Key Laboratory on Luminescence and Real-time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
SHEN Jie;ZHOU Guang- ming;YU Lu;Key Laboratory on Luminescence and Real-time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
..............page:298-301+307
Comparative study of volatile aroma compounds in eight kinds of natto
LIU Ye;SU Hang;SONG Huan- lu;SU Ke- ran;WANG Xin;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory for Food Quality and Safety;
LIU Ye;SU Hang;SONG Huan- lu;SU Ke- ran;WANG Xin;School of Food and Chemical Engineering;Beijing Technology and Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory for Food Quality and Safety;
..............page:302-307
A comparative study of rapid and high- throughput detection method for total protein,whey protein and casein in human milk
DONG Xue- yan;JIANG Tie- min;LIU Ji- chao;CHEN Li- jun;National Health Engineering Research Center for Maternal and Infant Dairy;The Dairy Engineering and Technology Research Center of Beijing;Beijing Sanyuan Foods Co.;Ltd;
DONG Xue- yan;JIANG Tie- min;LIU Ji- chao;CHEN Li- jun;National Health Engineering Research Center for Maternal and Infant Dairy;The Dairy Engineering and Technology Research Center of Beijing;Beijing Sanyuan Foods Co.;Ltd;
..............page:308-310
Research of evalution the quality of Congou black tea by near infrared spectroscopy
LIU Hong- lin;School of Tourism and Service Management;Chongqing University of Education;Southwest University;
LIU Hong- lin;School of Tourism and Service Management;Chongqing University of Education;Southwest University;
..............page:311-315
Simultaneous determination of five nucleosides and bases in Radix Codonopsis by high performance liquid chromatography
WANG Gao-;feng;Department of Life Sciences;Guizhou Engineering Vocational College;
WANG Gao-;feng;Department of Life Sciences;Guizhou Engineering Vocational College;
..............page:315-319
Effect of freezing treatment on the texture,water distribution and pectin content of strawberry
CAO Xue- hui;ZHANG Fang- fang;LI Yu- lu;WANG Dang- feng;ZHU Dan- shi;College of Food Science and Technology;Bohai University;
CAO Xue- hui;ZHANG Fang- fang;LI Yu- lu;WANG Dang- feng;ZHU Dan- shi;College of Food Science and Technology;Bohai University;
..............page:320-323+328
Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing
ZHANG Li;BAO Gao-liang;SUN Bao-zhong;NIU Jun;GUO Zhao-bin;WANG Li;YU Qun-li;XIE Peng;College of Food Science and Engineering;Gansu Agriculture University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;
ZHANG Li;BAO Gao-liang;SUN Bao-zhong;NIU Jun;GUO Zhao-bin;WANG Li;YU Qun-li;XIE Peng;College of Food Science and Engineering;Gansu Agriculture University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;
..............page:324-328
Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature
REN Yan- fang;HE Jun- yu;LIU Dong;LIU Jin- ping;College of Agriculture;Guizhou University;
REN Yan- fang;HE Jun- yu;LIU Dong;LIU Jin- ping;College of Agriculture;Guizhou University;
..............page:329-333
Improvement of beef quality in the aging process by adding oregano oil into ration
LIU Li- shan;LIU Ting;SHI Lei;ZHOU Rui;WU Jian- ping;College of Animal Science & Technology;Gansu Agricultural University;
LIU Li- shan;LIU Ting;SHI Lei;ZHOU Rui;WU Jian- ping;College of Animal Science & Technology;Gansu Agricultural University;
..............page:334-337+342
Storage characteristics of pork shoulder with salt reduction treatment
NIU Pei- yang;ZHANG Li- yan;ZHAO Qin;College of Light Industry and Food Science;South China University of Technology;
NIU Pei- yang;ZHANG Li- yan;ZHAO Qin;College of Light Industry and Food Science;South China University of Technology;
..............page:338-342
Difference analysis on sensory quality of Carp during two storage temperatures
WANG Li- na;ZHU Dan- shi;WU Xiao-fei;ZHANG Rui-lai;XU Yong-xia;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;
WANG Li- na;ZHU Dan- shi;WU Xiao-fei;ZHANG Rui-lai;XU Yong-xia;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:343-348+370
Effect of Cordyceps militaris on humoral immunity and cellular immunity
ZHANG Lan;WANG Dan;NIE Jing-shi;Department of Public and Health;Jinlin Medical college;Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province;Jinlin Medical College;Jilin Dunhua Sericultural Sericulture Industry Development Co.;Ltd;
ZHANG Lan;WANG Dan;NIE Jing-shi;Department of Public and Health;Jinlin Medical college;Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province;Jinlin Medical College;Jilin Dunhua Sericultural Sericulture Industry Development Co.;Ltd;
..............page:349-352+357
Study on α- glucosidase inhibitory activity of the flavonoids extract from Camellia bee pollen
LAI Xiao- yan;JIANG Ze-dong;NI Hui;PENG Wen-jun;SUN Hao;DU Xi- ping;XIAO An-feng;YANG Yuan-fan;College of Food and Biological Engineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Institute of Apicultural Research;Chinese Academy of Agricultural Sciences;
LAI Xiao- yan;JIANG Ze-dong;NI Hui;PENG Wen-jun;SUN Hao;DU Xi- ping;XIAO An-feng;YANG Yuan-fan;College of Food and Biological Engineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Institute of Apicultural Research;Chinese Academy of Agricultural Sciences;
..............page:353-357
Study on extraction,purification and antitumor activity of polysaccharide from bee pollen of Dendranthema indicum
WANG Bo;ZHANG Meng-shan;ZHANG Zhong-yu;LI Shan-shan;Institute of Special Animal and Plant Sciences;Chinese Academy of Agricultural Sciences;College of Chemistry and Biology;Beihua University;School of Life Sciences;Northeast Normal University;
WANG Bo;ZHANG Meng-shan;ZHANG Zhong-yu;LI Shan-shan;Institute of Special Animal and Plant Sciences;Chinese Academy of Agricultural Sciences;College of Chemistry and Biology;Beihua University;School of Life Sciences;Northeast Normal University;
..............page:358-360+364
Preparation and in vivo antioxidant activity of spray- dried peptides from Crassostrea angulate
XU Min;ZHU Liang-song;XIONG He-jian;SU Jie;LIU Shu-ji;LIU Zhi-yu;Fisheries Research Institute of Fujian;National Research and Development Center for Marine Fish Processing;Key Laboratory of Cutivation and High- value Utilization of Marine Organisms in Fujian Province;Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources;Jimei University;Hangzhou kewpie Corporation;
XU Min;ZHU Liang-song;XIONG He-jian;SU Jie;LIU Shu-ji;LIU Zhi-yu;Fisheries Research Institute of Fujian;National Research and Development Center for Marine Fish Processing;Key Laboratory of Cutivation and High- value Utilization of Marine Organisms in Fujian Province;Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources;Jimei University;Hangzhou kewpie Corporation;
..............page:361-364
Application of electronic nose and electronic tongue in the research of coffee flavor
ZHAI Xiao- na;YANG Kai- zhou;CHAI Zhi;LENG Xiao- jing;Beijing Laboratory for Food Quality and Safety;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHAI Xiao- na;YANG Kai- zhou;CHAI Zhi;LENG Xiao- jing;Beijing Laboratory for Food Quality and Safety;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:365-370
Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)
HUANG Wen- bo;XIE Jing;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;
HUANG Wen- bo;XIE Jing;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;
..............page:371-373+383
Advances in biological activity of γ- tocotrienol and its mechanism
NIU Ling- ling;XU Wei-li;LIU Lei;HE Sheng-hua;MI Ya-qing;LIU Qiao-hong;LU Zhao-xin;Department of Food Science and Engineering;School of Chemical Engineering and technology;Harbin Institute of Technology;College of Basic Medical Sciences;Jiamusi University;
NIU Ling- ling;XU Wei-li;LIU Lei;HE Sheng-hua;MI Ya-qing;LIU Qiao-hong;LU Zhao-xin;Department of Food Science and Engineering;School of Chemical Engineering and technology;Harbin Institute of Technology;College of Basic Medical Sciences;Jiamusi University;
..............page:374-377+383
Research progress in pretreatment technologies and detection methods of quinolones residues in foods
ZHANG Yuan;ZHOU Wei-e;LI Shao-hui;ZHENG-Yang;ZHOU Yu;ZHANG Feng;FENG Xue-song;School of Pharmacy of China Medical University;Institute of Food Safety of Chinese Academy of Inspection and Quarantine;
ZHANG Yuan;ZHOU Wei-e;LI Shao-hui;ZHENG-Yang;ZHOU Yu;ZHANG Feng;FENG Xue-song;School of Pharmacy of China Medical University;Institute of Food Safety of Chinese Academy of Inspection and Quarantine;
..............page:378-383
Cow’s milk allergen and effects of processing technology on its allergenicity
TAN Meng;HUA Jia-cai;FENG Feng-qin;College of Biosystems Engineering and Food Science;Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro- Food Processing;
TAN Meng;HUA Jia-cai;FENG Feng-qin;College of Biosystems Engineering and Food Science;Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro- Food Processing;
..............page:384-387+393
Progress of toxic metabolite analysis in fermented food by metabolomics
MIAO Lu- huan;DU Jing- fang;BAI Feng- ling;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;
MIAO Lu- huan;DU Jing- fang;BAI Feng- ling;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:388-393
Advance in research and application of ionic liquids in food science
LI Yong- xiang;ZHANG Ling- ling;LIU Yan- hong;DENG Qi-liang;Food Engineering and Biotechnology;Tianjin University of Science & Technology;
LI Yong- xiang;ZHANG Ling- ling;LIU Yan- hong;DENG Qi-liang;Food Engineering and Biotechnology;Tianjin University of Science & Technology;
..............page:394-400