1005-9989
2013 Issue 11
Optimization of fermentation conditions for the production of glutamic acid with response surface methodology
WANG Xiao-li;HE Yu-ming;YU Jian-liang;COFCO Bio-energy and Bio-chemical Longjiang Co.;Ltd.;Biochemical and Bioenergy Division;China Agri-industries Holdings Limited;
WANG Xiao-li;HE Yu-ming;YU Jian-liang;COFCO Bio-energy and Bio-chemical Longjiang Co.;Ltd.;Biochemical and Bioenergy Division;China Agri-industries Holdings Limited;
..............page:2-7
..............page:2
..............page:2
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Optimization of Lactobacillus rhamnosus GG(LGG) high-density medium
WANG Zhi-ding;LIU Yan-qiu;LI Yue-fei;SUN De-jun;Department of Biomedicine;Institute of Frontier Medical Sciences;Jilin University;Dunhua Center for Disease Control and Prevention;
WANG Zhi-ding;LIU Yan-qiu;LI Yue-fei;SUN De-jun;Department of Biomedicine;Institute of Frontier Medical Sciences;Jilin University;Dunhua Center for Disease Control and Prevention;
..............page:8-11
..............page:11
Isolation and identification of Leuconostoc highly producing D-mannitol
BAI Qin-qin;LI Zhi-hua;LI Dong-mei;CUI Fu-shun;JIN Qing;College of Agricultural;Yanbian University;
BAI Qin-qin;LI Zhi-hua;LI Dong-mei;CUI Fu-shun;JIN Qing;College of Agricultural;Yanbian University;
..............page:12-15
..............page:15
Screening of proper freeze-drying protectants for Vibrio harveyi BB170
LIAN Xue-hua;HE Yin-feng;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LIAN Xue-hua;HE Yin-feng;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:16-19
Preparation of high activity freeze-drying Saccharomyces boulardii powder
SHAO Ming-qian;LIU Xin-li;SUN Jiu-yu;LV Lei;Department of Food and Biology Engineering;Qilu University of Technology;
SHAO Ming-qian;LIU Xin-li;SUN Jiu-yu;LV Lei;Department of Food and Biology Engineering;Qilu University of Technology;
..............page:20-23
..............page:23
Optimization of cultivation conditions of Acetobacter aceti for Aldehyde dehydrogenase and enzymatic properties
LI Wen;WANG Tao;LI Tong-xiang;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe Xuzhou Institute of Technology;
LI Wen;WANG Tao;LI Tong-xiang;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe Xuzhou Institute of Technology;
..............page:24-28
The effect of packing material and technology on the dehydrated tomato during storage
ZHAO Xiao-xiao;WANG Dan;MA Yue;ZHANG Chao;ZHAO Xiao-yan;Beijing University of Agriculture;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops North China;Ministry of Agriculture;P.R.China;Key Laboratory of Urban Agriculture North;Ministry of Agriculture;
ZHAO Xiao-xiao;WANG Dan;MA Yue;ZHANG Chao;ZHAO Xiao-yan;Beijing University of Agriculture;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops North China;Ministry of Agriculture;P.R.China;Key Laboratory of Urban Agriculture North;Ministry of Agriculture;
..............page:30-33
Technology of SO2 fumigation in Auguste grapes
MA Hong-yuan;LI Xi-hong;YANG Xiang-zheng;LI Yao-yao;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
MA Hong-yuan;LI Xi-hong;YANG Xiang-zheng;LI Yao-yao;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:34-37
Effects of SO2 preservative combined with high CO2 treatment on storage of grape
LI Wen-sheng;YANG Jun-jun;WANG Bao-gang;HOU Yu-ru;SHI Lei;YANG Yuan;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;
LI Wen-sheng;YANG Jun-jun;WANG Bao-gang;HOU Yu-ru;SHI Lei;YANG Yuan;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;
..............page:38-39+44
Accelerated ripening of Provolone cheese by freeze-shocked Lactobacillus helveticus
XU Yao;YANG Wei;ZHANG Dong-jing;ZHAO Yan-xing;ZHAO Zheng;Tianjin University of Science and Technology;
XU Yao;YANG Wei;ZHANG Dong-jing;ZHAO Yan-xing;ZHAO Zheng;Tianjin University of Science and Technology;
..............page:40-44
Hydrolysis of lactose in milk by β-D-galactosidase from permeabilized K.fragilis cells
JIAO Rui-jie;LIU Jian-fu;YANG Yi-zu;College of Biotechnology and Food Science;Tianjin University of Commerce;
JIAO Rui-jie;LIU Jian-fu;YANG Yi-zu;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:45-48
Effects of inoculum on fermentation of goat milk by L. acidophilus and L. casei
SHU Guo-wei;CHEN He;WANG Juan;WANG Chang-feng;YANG Hui;College of Life Science & Engineering;Shaanxi University of Science & Technology;
SHU Guo-wei;CHEN He;WANG Juan;WANG Chang-feng;YANG Hui;College of Life Science & Engineering;Shaanxi University of Science & Technology;
..............page:49-52
Preparation of the germinated soy powder yogurt
ZHENG Liu-xue;SUN Bing;CUI Su-ping;Heilongjiang Bayi Agricultural University;
ZHENG Liu-xue;SUN Bing;CUI Su-ping;Heilongjiang Bayi Agricultural University;
..............page:53-56
The seasonal variation characteristics of amino acid composition and nutritional value of Junggar Bactrian camel milk
MING Liang;ZHENG Zhi-qiang;Temuulen;YI Li;REN Zhen-ping;PANG Jing;CHEN Gang-liang;JIRIMUTU;College of Food Science and Engineering;Inner Mongolia Agricultural University;The Institute of Altay Bactrain Camel;The Animal Husbandry and Veterinary Bureau of Altay;The Animal Husbandry Bureau of Altay;
MING Liang;ZHENG Zhi-qiang;Temuulen;YI Li;REN Zhen-ping;PANG Jing;CHEN Gang-liang;JIRIMUTU;College of Food Science and Engineering;Inner Mongolia Agricultural University;The Institute of Altay Bactrain Camel;The Animal Husbandry and Veterinary Bureau of Altay;The Animal Husbandry Bureau of Altay;
..............page:57-61
..............page:61+176
The green tea as a inhibitor of the intestinal absorption of lipids
CAO He-yao;HE Wei-yi;WANG Lin-lin;YE Ye;WU Xu-li;Shenzhen University School of Medicine;
CAO He-yao;HE Wei-yi;WANG Lin-lin;YE Ye;WU Xu-li;Shenzhen University School of Medicine;
..............page:62-65
Standardization of identifying moderate fermentation of Congou black tea
WEI Ling-yong;LIU Yu-fang;LIU Xiao-dong;YANG Chun;LIN Guo-xuan;Guangxi Guilin Institute of Tea Science and Research;
WEI Ling-yong;LIU Yu-fang;LIU Xiao-dong;YANG Chun;LIN Guo-xuan;Guangxi Guilin Institute of Tea Science and Research;
..............page:66-70
Comparative experimental of lowering blood pressure between apocynum leaves and tea
TANG Min;HUANG Kun-lun;LUO Yun-bo;XU Wen-tao;College of Food Science and Nutritional Engineering;China Agricultural University;Laboratory for the Quality and Safety Risk Assessment of Agricultural Products Storage and Preservation;
TANG Min;HUANG Kun-lun;LUO Yun-bo;XU Wen-tao;College of Food Science and Nutritional Engineering;China Agricultural University;Laboratory for the Quality and Safety Risk Assessment of Agricultural Products Storage and Preservation;
..............page:71-74+79
Rheological properties of concentrated mulberry juice
YANG Hua;CHEN Yin-chen;ZHANG Hui-en;CHEN Zu-man;SUN Jin-cai;Faculty of Biological and Environmental Science;Zhejiang Wanli University;Zhejiang Pharmaceutical College;
YANG Hua;CHEN Yin-chen;ZHANG Hui-en;CHEN Zu-man;SUN Jin-cai;Faculty of Biological and Environmental Science;Zhejiang Wanli University;Zhejiang Pharmaceutical College;
..............page:75-79
Equilibrium distribution coefficients during osmotic dehydration of white gourd slices
FAN Kai;CHEN Li-bing;DU Kun;YAN Feng-wei;School of Life Science;Yangtze University;
FAN Kai;CHEN Li-bing;DU Kun;YAN Feng-wei;School of Life Science;Yangtze University;
..............page:80-86
..............page:86
The thin-layer drying characteristics of garlic slices under infrared radiation
ZHANG Li-li;WANG Xiang-you;College of Engineering;China Agricultural University;School of Agriculture & Food Engineering;Shandong University of Technology;
ZHANG Li-li;WANG Xiang-you;College of Engineering;China Agricultural University;School of Agriculture & Food Engineering;Shandong University of Technology;
..............page:87-90
Effect of different drying methods on the quality of Zizania latifolia granules
YANG Xing-min;TUO Jin-shan;WANG Bin;ZHU Ping;WANG Jian-zhong;Ningbo Key Laboratory of Agricultural Products Processing Technology;Zhejiang Wanli University;
YANG Xing-min;TUO Jin-shan;WANG Bin;ZHU Ping;WANG Jian-zhong;Ningbo Key Laboratory of Agricultural Products Processing Technology;Zhejiang Wanli University;
..............page:91-95+99
Irradiation sterilization process of the Sika deer placenta polypeptide
PI Yu-zhen;SUN Wen-hua;GUAN Chu-yu;YUE Xi-qing;College of Food;Shenyang Agriculture University;
PI Yu-zhen;SUN Wen-hua;GUAN Chu-yu;YUE Xi-qing;College of Food;Shenyang Agriculture University;
..............page:96-99
Antioxidant activity in vitro of compound beverage of purple sweet potato and black grape
LI Qi;YANG Zhen-dong;SUN Zhi-yang;Jiangsu Food Science College;Jiangsu Food Processing Research and development Center;
LI Qi;YANG Zhen-dong;SUN Zhi-yang;Jiangsu Food Science College;Jiangsu Food Processing Research and development Center;
..............page:100-102
Effects of different clarification and stabilization technologies on the quality of concentrated apple juice
YU Dong-hua;LIU Fang;QU Kun-sheng;BAO Zhen;MENG Xiu-qin;NI Yuan-ying;North Andre Juice Co.;Ltd.;Key Laboratory of Apple Intensive Processing Technology;Engineering & Technology Research for Fruits & Vegetables Processing;College of Food Science and Nutritional Engineering;China Agricultural University;
YU Dong-hua;LIU Fang;QU Kun-sheng;BAO Zhen;MENG Xiu-qin;NI Yuan-ying;North Andre Juice Co.;Ltd.;Key Laboratory of Apple Intensive Processing Technology;Engineering & Technology Research for Fruits & Vegetables Processing;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:103-107
Degradation characteristics of berry’s nutrition content subjected to microwave assisted foam drying conditions
ZHANG Bao-hui;ZHAO Qing-xia;ZHANG Qiang;School of Engineering;Northeast Agricultural University;School of Food;Northeast Agricultural University;
ZHANG Bao-hui;ZHAO Qing-xia;ZHANG Qiang;School of Engineering;Northeast Agricultural University;School of Food;Northeast Agricultural University;
..............page:107-110
Optimization of the preparation of cordycepin liposome using response surface methodology
LIU Li-hong;Changchun Vocational Institute of Technology;
LIU Li-hong;Changchun Vocational Institute of Technology;
..............page:111-114
Manufacture of Yanbian cattle jerky
LIU Hao-ming;YANG Zhen;JIN Guo;QUAN Yong-jie;ZHENG Gui-hua;JIN Hai-li;LI Guan-hao;Agricultural College;Yanbian University;The Animal Health Supervision of Yanji City;Yanji Animal Health Quarantine Station;
LIU Hao-ming;YANG Zhen;JIN Guo;QUAN Yong-jie;ZHENG Gui-hua;JIN Hai-li;LI Guan-hao;Agricultural College;Yanbian University;The Animal Health Supervision of Yanji City;Yanji Animal Health Quarantine Station;
..............page:116-119
Development of Yanbian cattle concentrated bone soup
MU Bai-de;JIN Guo;QUAN Yong-jie;ZHENG Gui-hua;SHAO LI Yun-zhu;LI Guan-hao;Agricultural College;Yanbian University;The Animal Health Supervision of Yanji City;Yanji Animal Health Quarantine Station;
MU Bai-de;JIN Guo;QUAN Yong-jie;ZHENG Gui-hua;SHAO LI Yun-zhu;LI Guan-hao;Agricultural College;Yanbian University;The Animal Health Supervision of Yanji City;Yanji Animal Health Quarantine Station;
..............page:120-123
The effects of Allium Mongolium Regel and its extracts on lipase activity of fermented mutton sausage
ZHAO Li-hua;JIN Ye;SHAO Li-xia;AO Chang-jin;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Animal Science;Inner Mongolia Agricultural University;
ZHAO Li-hua;JIN Ye;SHAO Li-xia;AO Chang-jin;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Animal Science;Inner Mongolia Agricultural University;
..............page:124-127+132
The research and analysis on hurdle factors of Sichuan traditional meat products
ZHANG Jia-min;WANG Wei;TANG Ren-yong;Food Proceeding Key Lab of Sichuan Province;Chengdu University;
ZHANG Jia-min;WANG Wei;TANG Ren-yong;Food Proceeding Key Lab of Sichuan Province;Chengdu University;
..............page:128-132
Microwave extraction of chicken fat
CHAI Xiang-hua;CHEN Chun;WU Ke-gang;Department of Food Science;Guangdong University of Technology;
CHAI Xiang-hua;CHEN Chun;WU Ke-gang;Department of Food Science;Guangdong University of Technology;
..............page:133-136
The preparation technology of hot air-microwave drying of tilapia fillets
LONG Ying-jun;CHEN Ting;GAO Heng-bang;YANG Shi-kai;HU Li-jun;MENG Huan-song;ZHONG Weng;DUAN Zhen-hua;The Agricultural Product Quality Safety Supervision Detection Center;Qiannan Agriculture Committee;Jiangxi Biotech Vocational College;Food College;Hainan University;
LONG Ying-jun;CHEN Ting;GAO Heng-bang;YANG Shi-kai;HU Li-jun;MENG Huan-song;ZHONG Weng;DUAN Zhen-hua;The Agricultural Product Quality Safety Supervision Detection Center;Qiannan Agriculture Committee;Jiangxi Biotech Vocational College;Food College;Hainan University;
..............page:137-141
Development of the shrimp ball based on Acetes chinesis
ZHAO Zi-ke;CAO Wen-hong;HE Xiao-feng;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
ZHAO Zi-ke;CAO Wen-hong;HE Xiao-feng;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:142-145+152
Bio-preservative effects of Lactobacillus paracasei H9 in sodium alginate coating on grass carp
LIU Cong-cong;JI Feng-di;JIANG Liang-ping;LI Bo;LUO Yong-kang;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Industrial Technology Research Institute;
LIU Cong-cong;JI Feng-di;JIANG Liang-ping;LI Bo;LUO Yong-kang;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Industrial Technology Research Institute;
..............page:146-152
Preparation of oat protein beverage by enzymatic hydrolysis method
LUO Jie;LIU Wen-hua;CHENG Li-lin;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
LUO Jie;LIU Wen-hua;CHENG Li-lin;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
..............page:154-158
Effect of vacuum drying and freeze drying on the properties and structure of Zein
LIU Ting-ting;ZHANG Ting-ting;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;
LIU Ting-ting;ZHANG Ting-ting;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;
..............page:158-163
Influence of edible film on antioxidant of coated peanut
LI Ying;XIONG Liu;XIA Ming-tao;SUN Qing-jie;School of Food Science & Engineering;Qingdao Agricultural University;
LI Ying;XIONG Liu;XIA Ming-tao;SUN Qing-jie;School of Food Science & Engineering;Qingdao Agricultural University;
..............page:163-168
Application of Mpanba effect in quick-frozen rice or flour cooked-products’ quick-freezing process
ZHOU Xian-wen;HONG Bing;Yangzhou Yiyang Teahouse Food Co.;Ltd.;
ZHOU Xian-wen;HONG Bing;Yangzhou Yiyang Teahouse Food Co.;Ltd.;
..............page:169-172
Olive oil drink liquid emulsified stability by response surface methodology
GONG Li;CHE Zhen-ming;School of Bioengineering of Xihua University;
GONG Li;CHE Zhen-ming;School of Bioengineering of Xihua University;
..............page:172-176
Determination of erucic acid in edible rapeseed oil using hollow fiber two-phase liquid phase microextraction
WANG Nan-nan;DING Jian-hua;LU Wen-wen;HUANG Guo-lin;HUA Rong;LIU Ke-qiang;Fundamental Science on Radioactive Geology and Exploration Technology Laboratory;East China Institute of Technology;
WANG Nan-nan;DING Jian-hua;LU Wen-wen;HUANG Guo-lin;HUA Rong;LIU Ke-qiang;Fundamental Science on Radioactive Geology and Exploration Technology Laboratory;East China Institute of Technology;
..............page:177-181
..............page:182
The physics & chemistry characterization of extracellular polysaccharides from Morchella esculenta and antioxidant activity in vitro
FU Li-hong;WANG Yan-ping;YANG Yan-rui;WANG Jin-ju;HAO Li-min;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;The Quartermaster Institute of the General Logistics Department of P. L. A;
FU Li-hong;WANG Yan-ping;YANG Yan-rui;WANG Jin-ju;HAO Li-min;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;The Quartermaster Institute of the General Logistics Department of P. L. A;
..............page:184-188
Comparison of two method for extraction technology of okra polysaccharide
GAO Yuan-jun;XING Mei-jia;ZHOU Jing-qi;SUN Xue-si;HOU Bao-qing;QIN Ling-xiang;College of Food and Biology Engineering;Zhengzhou University of Light Industry;Luohe Food Vocational College;Hebi Bang Tai Food Co.;LTD.;
GAO Yuan-jun;XING Mei-jia;ZHOU Jing-qi;SUN Xue-si;HOU Bao-qing;QIN Ling-xiang;College of Food and Biology Engineering;Zhengzhou University of Light Industry;Luohe Food Vocational College;Hebi Bang Tai Food Co.;LTD.;
..............page:189-192
Preparation of konjac peptides
SHAO Jing-ke;MAO Gen-nian;MAO Rui-juan;School of Life Science and Engineering;Shaanxi University of Science & Technology;
SHAO Jing-ke;MAO Gen-nian;MAO Rui-juan;School of Life Science and Engineering;Shaanxi University of Science & Technology;
..............page:193-196
Optimization of the antimicrobial activity of Guangxi leaf of Chinese holly by using respond surface method
CAI Juan;HUANG Min-tao;HUANG Yun-feng;LAI Mao-xiang;HUANG Rong-shao;HUANG Shu-shi;LIU Hua-gang;Biophysics Laboratory;Guangxi Academy of Sciences;College of Pharmacy;Guangxi Traditional Chinese Medical University;Guangxi Academy of Traditional Chinese Medicine;Department of Agronomy;Guangxi University;Guangxi Medical University;
CAI Juan;HUANG Min-tao;HUANG Yun-feng;LAI Mao-xiang;HUANG Rong-shao;HUANG Shu-shi;LIU Hua-gang;Biophysics Laboratory;Guangxi Academy of Sciences;College of Pharmacy;Guangxi Traditional Chinese Medical University;Guangxi Academy of Traditional Chinese Medicine;Department of Agronomy;Guangxi University;Guangxi Medical University;
..............page:197-202
Optimization of alkali extraction for non-extractable polyphenols from blueberries by response surface methodology
YAN Hai-qing;QU Jing-ran;CHEN Xiang-yan;WANG Wen-liang;CHENG An-wei;GONG Zhi-qing;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Food and Bioengineering College;Shandong Polytechnic University;
YAN Hai-qing;QU Jing-ran;CHEN Xiang-yan;WANG Wen-liang;CHENG An-wei;GONG Zhi-qing;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Food and Bioengineering College;Shandong Polytechnic University;
..............page:203-209
Extraction of total polyphenol in Eriobotrya japonica and antioxidation activity
XIAN Jing-chun;HE Xue-yan;The College of Chemistry and Life Science;Quanzhou Normal College;
XIAN Jing-chun;HE Xue-yan;The College of Chemistry and Life Science;Quanzhou Normal College;
..............page:209-211+216
Antimicrobial properties of polyphenol in Toona Sinensis
HUANG Shi-qi;FENG Wei-hua;YU Li-mei;CHEN Tao-qun;BAI Wei-dong;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;
HUANG Shi-qi;FENG Wei-hua;YU Li-mei;CHEN Tao-qun;BAI Wei-dong;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;
..............page:212-216
Optimization of the extraction technology of total flavonoids from Siraitia grosvenorii’s stem and leaf using response surface analysis
LU Feng-lai;SU Yong-wen;LIU You-xian;LIU Chun-li;YAN Xiao-jie;LI Dian-peng;Guangxi Key Laboratory of Functional Phytochemicals Research and Utilization;Guangxi Institute of Botany;Chinese Academy of Sciences;Guangxi University of Chinese Medicine;
LU Feng-lai;SU Yong-wen;LIU You-xian;LIU Chun-li;YAN Xiao-jie;LI Dian-peng;Guangxi Key Laboratory of Functional Phytochemicals Research and Utilization;Guangxi Institute of Botany;Chinese Academy of Sciences;Guangxi University of Chinese Medicine;
..............page:217-220
Optimization on extraction of total flavonoids from Wanzhou red tangerine and analysis of antioxidant capacity
LI Yan-jie;YANG Jun-nian;LIU Ren-hua;ZHOU Da-xiang;College of Life Science and Engineering;Chongqing Three Gorges University;Research Centre for Sustainable Development;Three Gorges Reservoir Region;
LI Yan-jie;YANG Jun-nian;LIU Ren-hua;ZHOU Da-xiang;College of Life Science and Engineering;Chongqing Three Gorges University;Research Centre for Sustainable Development;Three Gorges Reservoir Region;
..............page:221-225
Optimizing technique of extracting polyphenol from Dali wild olive by orthogonal test
LUO Yong-hui;ZHANG Cui-xiang;XU Chun-ping;ZUO Shao-yuan;LIU Yun-chun;Department of Biochemistry and Molecular Biology;College of Basic Medicine;Dali University;
LUO Yong-hui;ZHANG Cui-xiang;XU Chun-ping;ZUO Shao-yuan;LIU Yun-chun;Department of Biochemistry and Molecular Biology;College of Basic Medicine;Dali University;
..............page:226-229
Bioactive substances of Zijuan for Yunnan unique tea resource
NAN Zhan-dong;JI Peng-zhang;NONG Guo-fu;YANG Ai-ming;WINDO Tea Industry Co.;Ltd.;Tea Research Institute;Yunnan Academy of Agricultural Sciences;Medicinal Plant Research Institute;Yunnan Academy of Agricultural Sciences;
NAN Zhan-dong;JI Peng-zhang;NONG Guo-fu;YANG Ai-ming;WINDO Tea Industry Co.;Ltd.;Tea Research Institute;Yunnan Academy of Agricultural Sciences;Medicinal Plant Research Institute;Yunnan Academy of Agricultural Sciences;
..............page:229-231
The synthetical evaluation for the pectin extraction technology from grapefruits
ZHANG Yan-nan;YAO Xiao-ling;ZHANG Guo-zhen;YUAN Qi;FENG Gui-ren;School of Food and Pharmaceutical Engineering;Faculty of Light Industry Research;Hubei University of Technology;
ZHANG Yan-nan;YAO Xiao-ling;ZHANG Guo-zhen;YUAN Qi;FENG Gui-ren;School of Food and Pharmaceutical Engineering;Faculty of Light Industry Research;Hubei University of Technology;
..............page:232-235+240
The essential oil from wild Gynostemma pentaphyllum obtained from Qinba Mountain
LIU Cun-fang;School of Chemical and Environmental Sciences;Shaanxi University of Technology;
LIU Cun-fang;School of Chemical and Environmental Sciences;Shaanxi University of Technology;
..............page:236-240
Effect of temperature and pH on solubility and stability of Monascus pigments
ZHANG Xiao-wei;LI Pei-rui;WANG Chang-lu;CHEN Mian-hua;WANG Yu-rong;College of Food Engineering and Biotechnology;Tianjin University of Science &Technology;College of Food Science & Engineering;Xuchang University;
ZHANG Xiao-wei;LI Pei-rui;WANG Chang-lu;CHEN Mian-hua;WANG Yu-rong;College of Food Engineering and Biotechnology;Tianjin University of Science &Technology;College of Food Science & Engineering;Xuchang University;
..............page:242-245+250
Maillard reaction conditions between chitosan & glucose and antioxidant ability of MRPs
GUO Li-ping;LIU He-ru;ZHU Ying-lian;College of Food Science & Engineering;Qingdao Agriculture University;College of Arts and Sciences;Beijing Municipal Key Laboratory for Bioactive Material andFunctional Food;Beijing Union University;
GUO Li-ping;LIU He-ru;ZHU Ying-lian;College of Food Science & Engineering;Qingdao Agriculture University;College of Arts and Sciences;Beijing Municipal Key Laboratory for Bioactive Material andFunctional Food;Beijing Union University;
..............page:246-250
The application of yeast extract in pickles
SUN He-qun;LI Pei;GUO Hui;LI Ku;Angel Yeast Co.;Ltd.;
SUN He-qun;LI Pei;GUO Hui;LI Ku;Angel Yeast Co.;Ltd.;
..............page:251-255
Preparation of pectin and sodium zinc chlorophyllin from silkworm faeces
LIU Tao-li;LING Min;LIANG Xiao-shuang;School of Chemistry and Chemical Engineering;Guangxi University;
LIU Tao-li;LING Min;LIANG Xiao-shuang;School of Chemistry and Chemical Engineering;Guangxi University;
..............page:255-258
Nondestructive testing of jujube water in south Xinjiang by NIRS
PENG Yun-fa;PENG Hai-gen;ZHAN Ying;LUO Hua-ping;Xinjiang Uygur Autonomous Region General Institutes of Higher Education;Key Lab of Modern Agriculture Engineering;College of Mechanic and Electrical Engineering;Tarim University;
PENG Yun-fa;PENG Hai-gen;ZHAN Ying;LUO Hua-ping;Xinjiang Uygur Autonomous Region General Institutes of Higher Education;Key Lab of Modern Agriculture Engineering;College of Mechanic and Electrical Engineering;Tarim University;
..............page:260-263
Non-destructive testing of internal qualities of sweet persimmon in different storage by near-infrared diffuse reflectance spectroscopy
WANG Dan;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
WANG Dan;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:264-267+271
Determination of 15 mineral elements in cereals by ICP-AES with microwave digestion
LU Mei-bin;ZHOU Ming-hui;WANG Song-xue;WANG Bu-jun;Institute of Crop Science;Chinese Academy of Agriculture Science;Supervision and Testing Center of Cereal Quality;Ministry of Agriculture;Academy of State Administration of Grain;
LU Mei-bin;ZHOU Ming-hui;WANG Song-xue;WANG Bu-jun;Institute of Crop Science;Chinese Academy of Agriculture Science;Supervision and Testing Center of Cereal Quality;Ministry of Agriculture;Academy of State Administration of Grain;
..............page:268-271
Optimization of microbiological method detecting VB6 in two kinds of beverage
YI Jun;CAI Xue-feng;China National Food & Safety Supervision and Inspection Center;
YI Jun;CAI Xue-feng;China National Food & Safety Supervision and Inspection Center;
..............page:272-275+279
Determination of V_A, V_D content of cod liver oil
SHAO Sheng-rong;GUO Li-ping;Zhejiang Kangnuobang Health Products Company Limited;
SHAO Sheng-rong;GUO Li-ping;Zhejiang Kangnuobang Health Products Company Limited;
..............page:276-279
Determination of gossypol in cottonseed, cotton leaves and cotton stalk by LC-MS with internal standard method
WANG Jing;YAO Jun;XUE Hai-yan;ZHANG Huang-tao;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Pharmacy;Xinjiang Medical University;Xinjiang ProvincialSupervising and Testing Research Institute for Products Quality;
WANG Jing;YAO Jun;XUE Hai-yan;ZHANG Huang-tao;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Pharmacy;Xinjiang Medical University;Xinjiang ProvincialSupervising and Testing Research Institute for Products Quality;
..............page:280-284
Analyze carbohydrate compounds in Vigna minima (Roxb.) with high performance anion-exchange chromatography using pulsed amperometric detection
GAO Xiang-yang;KONG Xin-xin;HAN Shuai;Department of Food Science;Zhengzhou Institute of Science and Technology;College of Food Science and Technology;Henan Agricultural University;
GAO Xiang-yang;KONG Xin-xin;HAN Shuai;Department of Food Science;Zhengzhou Institute of Science and Technology;College of Food Science and Technology;Henan Agricultural University;
..............page:284-288+293
Content determination of flavonoids in the extracts of dissepiment of Juglans regia
WANG Guo-jun;GUAN Li;WANG Huan;FENG Rong;LIU Yi-juan;TANG Hui;Key Laboratory of Xinjiang Phytomedicine Resources;Pharmacy School of Shihezi University;Department of Pharmacy;Hospital of Xinjiang Production and Construction Corps;
WANG Guo-jun;GUAN Li;WANG Huan;FENG Rong;LIU Yi-juan;TANG Hui;Key Laboratory of Xinjiang Phytomedicine Resources;Pharmacy School of Shihezi University;Department of Pharmacy;Hospital of Xinjiang Production and Construction Corps;
..............page:289-293
Comparison of fast detection methods of Alicyclobacillus based on guaiacol detection
LIU Xin-mei;CHENG Yi-yu;XUE Jian-li;WANG Chao-chao;HU Wen-yan;YANG Jun;National Food Processing and Additives for Quality Supervision and Inspection Center;Nanjing Institute of Supervision & Testing on Product Quality;
LIU Xin-mei;CHENG Yi-yu;XUE Jian-li;WANG Chao-chao;HU Wen-yan;YANG Jun;National Food Processing and Additives for Quality Supervision and Inspection Center;Nanjing Institute of Supervision & Testing on Product Quality;
..............page:294-298
..............page:298
Screening and optimization of Staphylococcus aureus medium
XUE Zhen-fei;LI Ying;CHEN Xiao-long;ZHANG Xiao-feng;LI Wen-jie;Public Health College of Zhengzhou University;
XUE Zhen-fei;LI Ying;CHEN Xiao-long;ZHANG Xiao-feng;LI Wen-jie;Public Health College of Zhengzhou University;
..............page:299-303
Determination of content of polydimethylsiloxane in edible oils by organic direct injection ICP-OES
YUE Fen-peng;XIN Ming-liang;WU Ying;LI Yong-liang;Chinese Academy of Inspection and Quarantine;
YUE Fen-peng;XIN Ming-liang;WU Ying;LI Yong-liang;Chinese Academy of Inspection and Quarantine;
..............page:303-306
Simultaneous determination of multiple jelly, ice dream,drinks colorants with RP-HPLC method
SU Jun;XU Xiao-feng;LI Wei;PU Yun-xia;Inner Mongolia Center for Disease Prevention and Control;
SU Jun;XU Xiao-feng;LI Wei;PU Yun-xia;Inner Mongolia Center for Disease Prevention and Control;
..............page:307-309
Vector-subspace angle criterion for determination of sodium benzoate in orange juice
CHEN Cheng;SU Hui;YAO Zhi-xiang;FANG Feng;HUANG Li-mei;LIANG Xiao-mei;Department of Biological Chemical Engineering;Guangxi University of Technology;
CHEN Cheng;SU Hui;YAO Zhi-xiang;FANG Feng;HUANG Li-mei;LIANG Xiao-mei;Department of Biological Chemical Engineering;Guangxi University of Technology;
..............page:310-313
Quality and safety evaluation of preserved apricot
LIU Xiao-cui;LI Hui;Department of Life Science of Shanxi Datong University;
LIU Xiao-cui;LI Hui;Department of Life Science of Shanxi Datong University;
..............page:314-316