1005-9989
2013 Issue 10
..............page:2
Application of probiotic Lactobacillus plantarum P-8 in yoghurt as preservative cultures
GUO Jian-lin;GAO Peng-fei;YAO Guo-qiang;LI Jing;ZHAO Jie;WANG Xiao-wei;ZHAO Xiao-yan;ZHANG He-ping;Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education;Dairy Processing Laboratory of National Dairy Production Technology and Research Center;Inner Mongolia Agricultural University;
GUO Jian-lin;GAO Peng-fei;YAO Guo-qiang;LI Jing;ZHAO Jie;WANG Xiao-wei;ZHAO Xiao-yan;ZHANG He-ping;Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education;Dairy Processing Laboratory of National Dairy Production Technology and Research Center;Inner Mongolia Agricultural University;
..............page:2-6+11
..............page:3-4
Resistance test of Enterococcus isolated from koumiss
WANG Meng-jiao;LI Shao-ying;WEI Wan;HE Wen-ying;LI Shu-fen;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Science;Inner Mongolia Agricultural University;College of Life Sciences;Inner Mongolia Agricultural University;
WANG Meng-jiao;LI Shao-ying;WEI Wan;HE Wen-ying;LI Shu-fen;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Science;Inner Mongolia Agricultural University;College of Life Sciences;Inner Mongolia Agricultural University;
..............page:7-11
Screening and domestication in glucose tolerance of lactic acid bacteria isolated from sauerkraut
MA Xin-xin;SHUANG Quan;DONG Ying-li;WU Li-ji;TSUKAD Mana;College of Food Science and Engineering;Inner Mongolia Agricultural University;Functional Food Creation Research Institute Co;Ltd;HABA Laboratories Institute Co;Ltd;
MA Xin-xin;SHUANG Quan;DONG Ying-li;WU Li-ji;TSUKAD Mana;College of Food Science and Engineering;Inner Mongolia Agricultural University;Functional Food Creation Research Institute Co;Ltd;HABA Laboratories Institute Co;Ltd;
..............page:12-15
Purification of methyl linoleate and analysis of oils produced by Lachnum mutant strain
LU Ying;NI Lin;QIAN Mei-Shuang;YE Ming;School of Biotechnology and Food Engineering;Hefei University of Technology;
LU Ying;NI Lin;QIAN Mei-Shuang;YE Ming;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:15-20
Antimicrobial activities of extracellular products produced by the probiotic Bacillus coagulans
LI Gang;FU Ling-lin;WANG Yan-bo;Food Quality and Safety Department;Zhejiang Gongshang University;Key Laboratory of Microbial Technology of Zhejiang Province;
LI Gang;FU Ling-lin;WANG Yan-bo;Food Quality and Safety Department;Zhejiang Gongshang University;Key Laboratory of Microbial Technology of Zhejiang Province;
..............page:20-24
..............page:24
Screening and indentification of the fine strain in producing potherb mustard pickle
XIE Guo-fang;TAN Shu-ming;GUI Feng;College of Chemistry and Chemical Engineering;Guizhou University;Food and Pharmaceutical Engineering Institute;Guiyang University;College of Life Science;Guizhou University;
XIE Guo-fang;TAN Shu-ming;GUI Feng;College of Chemistry and Chemical Engineering;Guizhou University;Food and Pharmaceutical Engineering Institute;Guiyang University;College of Life Science;Guizhou University;
..............page:25-29
Effect of Vc on succinic acid production of Actinobcillus succinogenes ATCC55618
ZENG Xian-chao;LIN Ri-hui;XUAN Jin-cai;LONG Han;Key Laboratory of New Techniques for Chemical and Biological Conversion Process;Guangxi University for Nationalities;
ZENG Xian-chao;LIN Ri-hui;XUAN Jin-cai;LONG Han;Key Laboratory of New Techniques for Chemical and Biological Conversion Process;Guangxi University for Nationalities;
..............page:30-34
MAP preservation effect of different preservative films on green pepper
CHEN Huan-huan;DENG Yu-pu;FENG Jian-hua;HUANG Xin-hong;SHEN Ling-min;DU Lin-xue;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Beijing Forestry University;China Technology and Research Center for Storage and Processing of Fruit and Vegetable;
CHEN Huan-huan;DENG Yu-pu;FENG Jian-hua;HUANG Xin-hong;SHEN Ling-min;DU Lin-xue;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Beijing Forestry University;China Technology and Research Center for Storage and Processing of Fruit and Vegetable;
..............page:36-39
Effects of different storage temperatures on nutritional quality and color of strawberry powder
YANG Jun-jun;LI Wen-sheng;WANG Bao-gang;HOU Yu-ru;ZHANG Yun-tao;ZHONG Chuan-fei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;
YANG Jun-jun;LI Wen-sheng;WANG Bao-gang;HOU Yu-ru;ZHANG Yun-tao;ZHONG Chuan-fei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;
..............page:40-42+50
Modified atmosphere packaging preservation of pomegranate
ZHAI Jin-xia;WANG Wei;LI Xi-hong;ZHANG Yi-bin;LI Qi;JIA Xiao-yu;MA Wen;College of Food Science and Bioengineering;Tianjin University of Science and Technology;
ZHAI Jin-xia;WANG Wei;LI Xi-hong;ZHANG Yi-bin;LI Qi;JIA Xiao-yu;MA Wen;College of Food Science and Bioengineering;Tianjin University of Science and Technology;
..............page:43-45+50
Preservation of jujube with algin and tea polyphenol edible film
LI Jia;DING Qiao-yu;CHEN Shan-shan;LIN Hui-min;College of Food and Pharmacy;Zhejiang Ocean University;College of East China Sea Science and Technology;Zhejiang Ocean University;
LI Jia;DING Qiao-yu;CHEN Shan-shan;LIN Hui-min;College of Food and Pharmacy;Zhejiang Ocean University;College of East China Sea Science and Technology;Zhejiang Ocean University;
..............page:46-50
Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits
HOU Yuan-yuan;ZHU Xuan;HAN Jiang;XU Hui-wei;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
HOU Yuan-yuan;ZHU Xuan;HAN Jiang;XU Hui-wei;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:51-55
Effect of the pumpkin polysaccharide on oxidative stress in alloxan-induced diabetic mice
ZHU Hua-jie;JIN Hui;ZHANG Yong-jun;ZHANG Gao-fang;ZHU Li-yun;LI Jia;College of Life Sciences;China JiLiang University;
ZHU Hua-jie;JIN Hui;ZHANG Yong-jun;ZHANG Gao-fang;ZHU Li-yun;LI Jia;College of Life Sciences;China JiLiang University;
..............page:56-59
Antiobesity and antilipemic effect of kelp lotus cream on rats in fed high-fat diet
LI Cheng-ping;LIU Yu-jiao;HOU Xiao-rong;RAO Gui-wei;CHEN Yan;College of Pharmaceutical Sciences;Zhejiang University of Technology;College of Biology and Environment Engineering;Zhejiang Shuren University;
LI Cheng-ping;LIU Yu-jiao;HOU Xiao-rong;RAO Gui-wei;CHEN Yan;College of Pharmaceutical Sciences;Zhejiang University of Technology;College of Biology and Environment Engineering;Zhejiang Shuren University;
..............page:60-63
Analysis method improvement for Sn-2 monoglyceride of duck fat by thin layer chromatography and composition of fatty acid
XU Fu-ping;ZHANG Lan-wei;CAO Yang;LI Yan-yu;TIAN Mei;YU Dian-yu;School of Food Science and Engineering;Harbin Institute of Technology;Academy of National Administration of Grain;School of Life Science Harbin University;
XU Fu-ping;ZHANG Lan-wei;CAO Yang;LI Yan-yu;TIAN Mei;YU Dian-yu;School of Food Science and Engineering;Harbin Institute of Technology;Academy of National Administration of Grain;School of Life Science Harbin University;
..............page:64-69
Nutritional evaluation of Cyperus esculentus protein
FANG Fang;JING Si-qun;MA Ze-xin;WANG Yao-xiang;CHEN Zheng-hui;College of Life Science and Technology;Xinjiang University;Xinjiang Karamay Huili Limited Company;
FANG Fang;JING Si-qun;MA Ze-xin;WANG Yao-xiang;CHEN Zheng-hui;College of Life Science and Technology;Xinjiang University;Xinjiang Karamay Huili Limited Company;
..............page:69-73
The contents variation of catechins during black tea manufacture processing
FU Jing;JIANG Hai;ZHANG Yue;Bio-Resources Key Laboratory of Shaanxi Province;Shaanxi University of Technology;
FU Jing;JIANG Hai;ZHANG Yue;Bio-Resources Key Laboratory of Shaanxi Province;Shaanxi University of Technology;
..............page:74-76
Influence of heating methods on aroma and quality of chicken soup
HE Xi-yao;WANG Chan;College of Cooking and Food Engineering;Wuhan Commercial Service College;
HE Xi-yao;WANG Chan;College of Cooking and Food Engineering;Wuhan Commercial Service College;
..............page:77-82
Effects of air-impingement jet blanching pretreatment on drying lycium
MA Qin;XIE Long;GAO Zhen-jiang;BAI Jun-wen;JU Hao-yu;College of Engineering;China Agriculture University;College of Food;Shihezi University;
MA Qin;XIE Long;GAO Zhen-jiang;BAI Jun-wen;JU Hao-yu;College of Engineering;China Agriculture University;College of Food;Shihezi University;
..............page:83-88
Optimization of triple technology for extracting pectin from Actinidia peel
GU Xiao-jun;JIN Bang-quan;ZHAO Sha-sha;HAN Yan-ni;SHEN Li-ye;FENG Xuan;LIU Chun-quan;LI Da-jing;Department of Food Science and Nutrition;Nanjing Normal University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
GU Xiao-jun;JIN Bang-quan;ZHAO Sha-sha;HAN Yan-ni;SHEN Li-ye;FENG Xuan;LIU Chun-quan;LI Da-jing;Department of Food Science and Nutrition;Nanjing Normal University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:88-91+97
Stability of tomato milk beverage
GUO Hong-yu;GUO Cheng-yu;College of Food and Bioengineering;Qiqihar University;
GUO Hong-yu;GUO Cheng-yu;College of Food and Bioengineering;Qiqihar University;
..............page:92-97
Preparation of instant Colla Corii Asini granule by vacuity and microwave drying
MAO Rui-juan;MAO Gen-nian;SHAO Jing-ke;School of Life Science and Engineering;Shaanxi University of Science & Technology;
MAO Rui-juan;MAO Gen-nian;SHAO Jing-ke;School of Life Science and Engineering;Shaanxi University of Science & Technology;
..............page:98-101
Brown granulated sugar clarify decoloring based on light calcium carbonate
LI Li-jun;LI Wei;LI Guo;KONG Hong-xing;LIU Liu;Department of Biological and Chemical Engineering;Guangxi University of Technology;
LI Li-jun;LI Wei;LI Guo;KONG Hong-xing;LIU Liu;Department of Biological and Chemical Engineering;Guangxi University of Technology;
..............page:102-105
..............page:105
Optimization of sterilization technique of high-moisture dried longan
LIN Xian;DENG Cai-ling;TANG Dao-bang;WU Ji-jun;YU Yuan-shan;Sericulture and Farm Produce Processing Research Institute;Guangdong Academy of Agricultural Sciences;Guangdong Open Access Laboratory of Agricultural Produce Processing;College of Food Science and Engineering;Jiangxi Agricultural University;
LIN Xian;DENG Cai-ling;TANG Dao-bang;WU Ji-jun;YU Yuan-shan;Sericulture and Farm Produce Processing Research Institute;Guangdong Academy of Agricultural Sciences;Guangdong Open Access Laboratory of Agricultural Produce Processing;College of Food Science and Engineering;Jiangxi Agricultural University;
..............page:106-109+113
Research of enzymatic hydrolysis and saccharification of sugarcane bagasse based on cellulase recirculation
YANG Hai-yan;ZHAO Jing-jing;LI Bo;CHEN Fu-ming;Research Institute of Tsinghua University in Shenzhen;Shenzhen Key Lab of Separation Technology;
YANG Hai-yan;ZHAO Jing-jing;LI Bo;CHEN Fu-ming;Research Institute of Tsinghua University in Shenzhen;Shenzhen Key Lab of Separation Technology;
..............page:110-113
Production fluctuation and control of V_A microcapsule spray granulation
SHI Li-fang;LI Jian-dong;ZHANG Bing;WANG Yao;XU Wei;DING Xi-ming;LV Jia-yong;HU Qian-qian;Zhejiang NVB Company LTD;
SHI Li-fang;LI Jian-dong;ZHANG Bing;WANG Yao;XU Wei;DING Xi-ming;LV Jia-yong;HU Qian-qian;Zhejiang NVB Company LTD;
..............page:114-117
Research of Liulong shallow fermentable dried tofu
ZHANG Zhi-yong;LIU Fang;ZENG Hai-ying;QIN Li-kang;College of Life Sciences;Guizhou University;
ZHANG Zhi-yong;LIU Fang;ZENG Hai-ying;QIN Li-kang;College of Life Sciences;Guizhou University;
..............page:118-123
Preparation on selenium enriched fig tea
LU Jin;JIANG Long;New Changzhou Yitai Food Co. Ltd;Changzhou Tianshun Foodstuff Co. Ltd;
LU Jin;JIANG Long;New Changzhou Yitai Food Co. Ltd;Changzhou Tianshun Foodstuff Co. Ltd;
..............page:124-127
Influence factors to preparation of fructus cannabis fluid
ZHONG Hua-feng;YANG Chun-cheng;ZOU Wen-hai;HUANG Guo-hong;HUANG Yan-mei;Guangxi Vocational and Technical College;
ZHONG Hua-feng;YANG Chun-cheng;ZOU Wen-hai;HUANG Guo-hong;HUANG Yan-mei;Guangxi Vocational and Technical College;
..............page:128-132
Preparation of manufacturing techniques and recipes of soya milk chiffon cake
SU Yang;HUANG Yi-qian;Sichuan Tourism University;
SU Yang;HUANG Yi-qian;Sichuan Tourism University;
..............page:132-136
Processing technology of adlay seed SaQiMa without aluminum
LU Ya-li;WANG Ming-li;WU Ying-mei;YAN Yan;College of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fementation Technology and Biological Pharmary;Guizhou University;
LU Ya-li;WANG Ming-li;WU Ying-mei;YAN Yan;College of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fementation Technology and Biological Pharmary;Guizhou University;
..............page:137-139
Production process of loquat jelly
LIU Xiao-li;HUANG Wei;School of Biology and Chemistry Engineering;Panzhihua University;
LIU Xiao-li;HUANG Wei;School of Biology and Chemistry Engineering;Panzhihua University;
..............page:140-144
Optimazation of preparation processing of soft sweet with Roxburgh pomace
LI Xiao-xin;ZHENG Wen-yu;WANG Xiao-yun;DING Zhu-hong;College of Life Sciences;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Process of Guizhou Province;
LI Xiao-xin;ZHENG Wen-yu;WANG Xiao-yun;DING Zhu-hong;College of Life Sciences;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Process of Guizhou Province;
..............page:145-150
Freshness of Lateolabrax japonicus based on mole ratio of TMA and TMAO
HU Jin-xin;LI Jun-sheng;YAN Liu-juan;HUANG Guo-xia;Department of Biological and Chemical Engineering;Guangxi University of Technology;
HU Jin-xin;LI Jun-sheng;YAN Liu-juan;HUANG Guo-xia;Department of Biological and Chemical Engineering;Guangxi University of Technology;
..............page:152-157
The spectrophotometric determination of hydroxyproline in fermented sausage during the fermentation
MA Yuan-jing;LI Shao-ying;LI Jia;HE Wen-ying;JING Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Science;Inner Mongolia Agricultural University;
MA Yuan-jing;LI Shao-ying;LI Jia;HE Wen-ying;JING Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Science;Inner Mongolia Agricultural University;
..............page:157-160
Effects of the modified starch on the texture profile analysis (TPA) of emulsified sausage
YANG Zhi-hua;LI Li-jie;WANG Yue-nan;WANG Yin-li;College of Food Science and Engineering;Inner Mongolia Agricultural University;
YANG Zhi-hua;LI Li-jie;WANG Yue-nan;WANG Yin-li;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:161-164
Comparison of traditional and modern technology bacon flavor substances in Guizhou
ZHU Jian-jun;WANG Xiao-yu;HU Ping;LIN Li;College of Life Sciences;Guizhou University;Guizhou Key Lab of Agricultural and Animal Products Storage and Processing;
ZHU Jian-jun;WANG Xiao-yu;HU Ping;LIN Li;College of Life Sciences;Guizhou University;Guizhou Key Lab of Agricultural and Animal Products Storage and Processing;
..............page:165-169
..............page:170
Forecast the shelf life of oat paste by dynamic model
HONG Dan;DONG Wei-jie;SHU Zai-xi;LIU Ying;College of Food Science and Engineering;Wuhan Polytechnic University;
HONG Dan;DONG Wei-jie;SHU Zai-xi;LIU Ying;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:172-175
Cereals bar viscosity and temperature stability of mixture on sugar and oil
HU Xin-yu;LAN Xiao-fang;LIANG Jian-fen;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
HU Xin-yu;LAN Xiao-fang;LIANG Jian-fen;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
..............page:176-180
Stability of corn beverage
HAN Xiao-na;HUANG Guo-qing;XIAO Jun-xia;College of Food Science and Engineering;Qingdao Agricultural University;
HAN Xiao-na;HUANG Guo-qing;XIAO Jun-xia;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:180-183
Research progress of the effect factors of freeze-thawing behavior and modification mechanisms of corn starch gel
YU Shi-feng;ZHENG Xi-qun;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;College of Food and Bioengineering;Qiqihar University;
YU Shi-feng;ZHENG Xi-qun;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;College of Food and Bioengineering;Qiqihar University;
..............page:184-189
Effect of corn oligopeptide on oleic acid-induced fat accumulation in HepG2 cells model and antioxidant activity
WEI Ying;LU Jun;LIU Yan;LIU Wen-ying;CHEN Liang;CAI Mu-yi;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
WEI Ying;LU Jun;LIU Yan;LIU Wen-ying;CHEN Liang;CAI Mu-yi;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:190-193
Purification technology of α-ethyl linolenate
WANG Zhen;HU Shu-zhen;YAN Xue-feng;REN Jia-jia;PAN Ying-wei;CAO Yong-zheng;Oil and Fat Equipments Research Institute;Chinese of Agricultural Mechanization Sciences;
WANG Zhen;HU Shu-zhen;YAN Xue-feng;REN Jia-jia;PAN Ying-wei;CAO Yong-zheng;Oil and Fat Equipments Research Institute;Chinese of Agricultural Mechanization Sciences;
..............page:194-197
Acid hydrolysis of potato protein from potato starch processing wastewater to synthesis composite amino acid
ZHOU Tian-hong;SHI Yong-qin;GENG Qing-fen;LIU Gang;Research & Development Center for Eco-material and Eco-chemistry;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
ZHOU Tian-hong;SHI Yong-qin;GENG Qing-fen;LIU Gang;Research & Development Center for Eco-material and Eco-chemistry;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
..............page:197-201
Optimization of protein extraction process from potato starch wastewater
LIU Ting-ting;YAO Jia;ZHANG Fei-jun;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;
LIU Ting-ting;YAO Jia;ZHANG Fei-jun;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;
..............page:202-208
Extraction processing optimization of polysaccharides from Cordyceps militaris L.Link by compound enzyme
ZHONG Xu-mei;CHEN Ming-zhong;CHEN Li-qiong;Yangjiang Vocational and Technical College;
ZHONG Xu-mei;CHEN Ming-zhong;CHEN Li-qiong;Yangjiang Vocational and Technical College;
..............page:210-213
Antioxidant activity of water-soluble polysaccharide isolated from TaiBai Fritillariae
CHEN Lin;SHEN Li;WU Ying-mei;ZHOU Nong;OUYANG Wen-wu;College of Life Science and Engineering;Chongqing Three Gorges;Chongqing Three Gorges Medical College;Wanzhou Institute for drug control;
CHEN Lin;SHEN Li;WU Ying-mei;ZHOU Nong;OUYANG Wen-wu;College of Life Science and Engineering;Chongqing Three Gorges;Chongqing Three Gorges Medical College;Wanzhou Institute for drug control;
..............page:214-217
Optimization of two-phase extraction of polyphenols from grape skins using response surface methodology
LU Xiao-ting;WANG Tian-tian;College of Chemistry and Life Sciences;ChangChun University of Technology;
LU Xiao-ting;WANG Tian-tian;College of Chemistry and Life Sciences;ChangChun University of Technology;
..............page:217-223
Optimization extraction of polyphenols from Hangzhou white chrysanthemum
GONG Jin-yan;GE Qing;CHEN Li-chun;ZHANG Lei;MAO Jian-wei;HUANG Jun;LIU Shi-wang;CHEN Feng;School of Biological and Chemical Engineering;Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm produces;Zhejiang University of Science and Technology;College of Biosystem Engineering and Food Science;Zhejiang University;Shaoxing Testing Institute of Quality Technical Supervision;Department of Food;Nutrition and Packaging Sciences;Clemson University;
GONG Jin-yan;GE Qing;CHEN Li-chun;ZHANG Lei;MAO Jian-wei;HUANG Jun;LIU Shi-wang;CHEN Feng;School of Biological and Chemical Engineering;Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm produces;Zhejiang University of Science and Technology;College of Biosystem Engineering and Food Science;Zhejiang University;Shaoxing Testing Institute of Quality Technical Supervision;Department of Food;Nutrition and Packaging Sciences;Clemson University;
..............page:224-227
Extraction on flavonoid in durian peel by microwave-assisted aqueous two-phase system
RUAN Shang-quan;HUANG Yi;LIU Yan-ling;SONG Qiu-ju;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;
RUAN Shang-quan;HUANG Yi;LIU Yan-ling;SONG Qiu-ju;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;
..............page:228-231
Extraction and antioxidant activity in vitro of yam protein
SUN Zhi-yang;YANG Zhen-dong;JIAO Yu-zhi;Jiangsu Food Science College;Jiangsu Food Processing Research and Development Center;
SUN Zhi-yang;YANG Zhen-dong;JIAO Yu-zhi;Jiangsu Food Science College;Jiangsu Food Processing Research and Development Center;
..............page:232-235
Preparation technology of proteins from Oviductus Ranae by trypsin hydrolysis
ZHOU Guang-xin;ZHANG He;DONG Ying;CONG De-yu;YANG Ji-ping;SUN Li-xia;ZHAO Da-qing;The Chinese Medicine and Bio-engineering Research Center;Changchun University of Chinese Medicine;
ZHOU Guang-xin;ZHANG He;DONG Ying;CONG De-yu;YANG Ji-ping;SUN Li-xia;ZHAO Da-qing;The Chinese Medicine and Bio-engineering Research Center;Changchun University of Chinese Medicine;
..............page:236-240
Comparison of brain protease solution product desalination method
ZHANG Zhi-yang;HAN Miao-miao;SUN Yi-nan;GAO Yang;XU Duo-duo;GAO Qi-pin;Changchun University of Chinese Medicine;
ZHANG Zhi-yang;HAN Miao-miao;SUN Yi-nan;GAO Yang;XU Duo-duo;GAO Qi-pin;Changchun University of Chinese Medicine;
..............page:241-244
Stability of pancreatic lipase inhibitory activity of peptide derived from crucian
LIU Li-yuan;PENG Chen;ZHAO Nan;WANG Jin-ju;WANG Yan-ping;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Ocean College of Hebei Agricultural University;Tianjin Kaiyong Health Products Co.;Ltd.;
LIU Li-yuan;PENG Chen;ZHAO Nan;WANG Jin-ju;WANG Yan-ping;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Ocean College of Hebei Agricultural University;Tianjin Kaiyong Health Products Co.;Ltd.;
..............page:245-248
The enzyme hydrolysis of Cervus elaphus Linnaeus blood protein and separation & purification of polypeptides
LIU Yi;LIU Yong-feng;ZHANG Zhen-xing;PEI Dong;WEI Jian-teng;DI Duo-long;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Center of Resource Chemical and New Material;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Key Laboratory of Chemistry and Quality for Traditional Chinese Medicines of the College of Gansu Province;Department of Pharmacy;Gansu College of Traditional Chinese Medicine;
LIU Yi;LIU Yong-feng;ZHANG Zhen-xing;PEI Dong;WEI Jian-teng;DI Duo-long;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Center of Resource Chemical and New Material;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Key Laboratory of Chemistry and Quality for Traditional Chinese Medicines of the College of Gansu Province;Department of Pharmacy;Gansu College of Traditional Chinese Medicine;
..............page:249-252
Optimization of the extraction of lycopene from freeze-dried tomato powder
ZHU Jun-xiang;WU Hao;YANG Shao-lan;WANG Cheng-rong;College of Food Science and Engineering;Qingdao Agricultural University;
ZHU Jun-xiang;WU Hao;YANG Shao-lan;WANG Cheng-rong;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:254-259+263
Effects on carambola juice beverage quality of anti-browning agents
DENG Rui-jun;XU Rong-xiong;College of Food;South China Agricultural University;College of Light Industrial and Food;South China University of Science and Technology;
DENG Rui-jun;XU Rong-xiong;College of Food;South China Agricultural University;College of Light Industrial and Food;South China University of Science and Technology;
..............page:260-263
Effects of star anise oils from different extraction methods on the preservation of winter jujube
CAI Ming;GUO Xiang-yang;SUN Pei-long;College of Biological and Environmental Engineering;Zhejiang University of Technology;
CAI Ming;GUO Xiang-yang;SUN Pei-long;College of Biological and Environmental Engineering;Zhejiang University of Technology;
..............page:264-269
Kinetic analysis of S-allyl-L-cysteine production in the homogeneous reaction of garlic paste
XU Xiao-bian;MIAO Ye-lian;CHEN Jie-yu;ZHANG Qi-mei;WANG Ji-ning;College of Food Science and Light Industrial Engineering;Nanjing University of Technology;Faculty of Bioresource Science;Akita Prefectural University;School of Economics & Management;Nanjing University of Technology;
XU Xiao-bian;MIAO Ye-lian;CHEN Jie-yu;ZHANG Qi-mei;WANG Ji-ning;College of Food Science and Light Industrial Engineering;Nanjing University of Technology;Faculty of Bioresource Science;Akita Prefectural University;School of Economics & Management;Nanjing University of Technology;
..............page:270-276
The formation and degradation mechanism of nitrite in pickle
MA Yan-yan;Beijing Schengenbiya Bioengineering Technology Co.;Ltd.;
MA Yan-yan;Beijing Schengenbiya Bioengineering Technology Co.;Ltd.;
..............page:277-280
Analysis of monosaccharide compositions in Camellia polysaccharides by pre-column derivatization high performance liquid chromatography
LI Guo-qing;QIN Jiang-ke;LU Hai-nan;WAN Guang-peng;BAN Cai-jin;College of Chemistry & Chemical Engineering;Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources of State Education Ministry;Guangxi Normal University;
LI Guo-qing;QIN Jiang-ke;LU Hai-nan;WAN Guang-peng;BAN Cai-jin;College of Chemistry & Chemical Engineering;Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources of State Education Ministry;Guangxi Normal University;
..............page:282-285
Analysis on monosaccharide composition of white hypsizygus marmoreus polysaccharides by pre-column derivatization HPLC
HAN Miao-miao;ZHANG Zhi-yang;SUN Yi-nan;GAO Yang;XU Duo-duo;Changchun University of Chinese Medicine;
HAN Miao-miao;ZHANG Zhi-yang;SUN Yi-nan;GAO Yang;XU Duo-duo;Changchun University of Chinese Medicine;
..............page:286-288
Analysis of aroma components of tomato rice wine by gas chromatography/mass spectrometry
LIU Dian-feng;GUO Pei-jun;WU Mo-ge;TAO Ling-xia;ZHU Xue-wen;Department of Bioengineer;Puyang Vocational & Technical Institute;
LIU Dian-feng;GUO Pei-jun;WU Mo-ge;TAO Ling-xia;ZHU Xue-wen;Department of Bioengineer;Puyang Vocational & Technical Institute;
..............page:289-291+296
Dissolution chemometrics characteristic of Pu-erh tea
LI Juan;SHI Yun-dong;SHEN Tai-bo;XU Bin;LIU Jian-xian;LI Jin-kun;College of Resource and Environment;Yuxi Normal University;
LI Juan;SHI Yun-dong;SHEN Tai-bo;XU Bin;LIU Jian-xian;LI Jin-kun;College of Resource and Environment;Yuxi Normal University;
..............page:292-296
Determination of trace elements and dissolution rate in Coreopsis tinctoria Nuff. of Xinjiang
FU Ji-hong;SHI Min-shan;Physics and Chemistry Detecting Center;Xinjiang University;
FU Ji-hong;SHI Min-shan;Physics and Chemistry Detecting Center;Xinjiang University;
..............page:297-300
Simultaneous determination of rutin and quercetin in Tartary buckwheat by high performance liquid chromatography/ photodiode array detection
QI Ning-li;GONG Xiao;YANG Zi-ming;ZOU Lan;LI Pu-wang;Agriculture Product Processing Research Institute of Chinese Academy of Tropical Agriculture Sciences;Food College of Hainan University;
QI Ning-li;GONG Xiao;YANG Zi-ming;ZOU Lan;LI Pu-wang;Agriculture Product Processing Research Institute of Chinese Academy of Tropical Agriculture Sciences;Food College of Hainan University;
..............page:301-304
The effects of buffalo milk components on alcohol positive milk occurring rate
LI Ling;LIN Bo;TANG Yan;NONG Hao-ru;ZHUGE Ying;ZENG Qing-kun;Guangxi Buffalo Research Institute;Chinese Academy of Agricultural Sciences;
LI Ling;LIN Bo;TANG Yan;NONG Hao-ru;ZHUGE Ying;ZENG Qing-kun;Guangxi Buffalo Research Institute;Chinese Academy of Agricultural Sciences;
..............page:304-307
Determination of Leuconostoc mesenteroides fermentation by HPGPC columns in series
ZHANG Yi-ping;PU Yuan-yuan;ZOU Qi-song;LIU Mei;HUANG Lei;CHEN Shan;Engineering Center for Sugarcane and Canesugar;Guangxi University;Engineering Center for Sugar and Comprehensive Utilization;Ministry of Education;
ZHANG Yi-ping;PU Yuan-yuan;ZOU Qi-song;LIU Mei;HUANG Lei;CHEN Shan;Engineering Center for Sugarcane and Canesugar;Guangxi University;Engineering Center for Sugar and Comprehensive Utilization;Ministry of Education;
..............page:308-312
Determination of macroelements and trace elements in grape pomace
LI Bo;LI Shuang-shi;ZHANG Hu-cheng;ZHANG Yu-ning;Beijing Polytechnic;
LI Bo;LI Shuang-shi;ZHANG Hu-cheng;ZHANG Yu-ning;Beijing Polytechnic;
..............page:313-316
Analysis of sodium 4-chlorophenxyacetate residue in mung bean sprouts
WANG Yi-qian;ZHANG Guang-hua;ZHAO Xue-zhi;HE Hong-ju;Graduate School of Agricultural University of Hebei;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;
WANG Yi-qian;ZHANG Guang-hua;ZHAO Xue-zhi;HE Hong-ju;Graduate School of Agricultural University of Hebei;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;
..............page:316-319
Rapid detection method of sodium chloride in instant noodles
HU Gui-fang;YIN Hong-na;Henan Commerce Science Institute Co. Ltd.;
HU Gui-fang;YIN Hong-na;Henan Commerce Science Institute Co. Ltd.;
..............page:320-321
Comparison of different pretreatment methods on the content of cadmium in Duyun maojian tea
YANG Yan;WEI Xing-jiang;SUN Cheng-bin;ZHOU Jian;YANG Qing;Chemistry and Chemical Engineering Department;Qiannan National Teachers College;Qiannan Canton Institute of Quality and Technical Supervision Testing;Office Development Management of Tea Industry in Qiannan;
YANG Yan;WEI Xing-jiang;SUN Cheng-bin;ZHOU Jian;YANG Qing;Chemistry and Chemical Engineering Department;Qiannan National Teachers College;Qiannan Canton Institute of Quality and Technical Supervision Testing;Office Development Management of Tea Industry in Qiannan;
..............page:322-325
Investigation and analysis of benzoic acid and potassium sorbate in raw milk
LI Xi-hui;ZHAO Yue;REN Guo-pu;College of Food Science and Engineering;Central South University of Forestry and Technology;Hunan AVA Dairy Corp. Ltd.;
LI Xi-hui;ZHAO Yue;REN Guo-pu;College of Food Science and Engineering;Central South University of Forestry and Technology;Hunan AVA Dairy Corp. Ltd.;
..............page:326-329
..............page:330