1005-9989
2013 Issue 9
..............page:2
Growth-promoting effects of casein glycomacropeptide hydrolysates on bifidobacteria
LI Nan;LIU Hui-min;TIAN Qian;MAO Xue-ying;College of Food Science & Nutritional Engineering;China Agricultural University;
LI Nan;LIU Hui-min;TIAN Qian;MAO Xue-ying;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:2-5
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Inhibition of proliferation induced by papain hydrolysate of walnut protein on cancer cells
ZHAI Meng-xin;LAI Ying;CUI Li;GUO Miao;ZHANG Shi-xin;XU Mei-yu;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
ZHAI Meng-xin;LAI Ying;CUI Li;GUO Miao;ZHANG Shi-xin;XU Mei-yu;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
..............page:6-10
..............page:7
..............page:7
Optimization on fermentation technology of pullulan produced by Aureobasidium pullulans
LI Bing;XIANG Ran;WANG Yu-hua;YAO Man;ZHANG Min;ZHANG Yu-xin;SONG Qiu-mei;YANG Xue-jiao;College of Food Science and Engineering;Jilin Agricultural University;
LI Bing;XIANG Ran;WANG Yu-hua;YAO Man;ZHANG Min;ZHANG Yu-xin;SONG Qiu-mei;YANG Xue-jiao;College of Food Science and Engineering;Jilin Agricultural University;
..............page:11-15
Promotion of spleen lymphocyte and macrophage functions induced by neutral protease hydrolyzate of walnut protein
CUI Li;GUO Miao;ZHAI Meng-xin;LAI Ying;ZHANG Shi-xin;XU Mei-yu;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
CUI Li;GUO Miao;ZHAI Meng-xin;LAI Ying;ZHANG Shi-xin;XU Mei-yu;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;
..............page:15-19
The molecular identification and enzymatic properties of a xylanaseproducing thermophilic fungus
WU Ya-ning;ZENG Ai-lun;ZHANG Yu-mei;WANG Juan;College of Life Science;Shenzhen Key Laboratory of Microbial Genetic Engineering;Shenzhen University;College of Life Science;Shenzhen Key Laboratory of Marine Bioresources and Ecology;Shenzhen University;
WU Ya-ning;ZENG Ai-lun;ZHANG Yu-mei;WANG Juan;College of Life Science;Shenzhen Key Laboratory of Microbial Genetic Engineering;Shenzhen University;College of Life Science;Shenzhen Key Laboratory of Marine Bioresources and Ecology;Shenzhen University;
..............page:20-24
Immunological activity of a purified polysaccharide from Cordyceps sinesnsis in vitro
ZHU Pei-xin;MEI Yu-xia;LIANG Yun-xiang;College of Life Science and Technology;Huazhong Agricultural University;State Key Laboratory of Agricultural Microbiology;
ZHU Pei-xin;MEI Yu-xia;LIANG Yun-xiang;College of Life Science and Technology;Huazhong Agricultural University;State Key Laboratory of Agricultural Microbiology;
..............page:25-28
..............page:28
Discussion in the mechanism of hypobaric storage of fresh produce
FAN Xin-guang;ZHANG Chang-feng;GUO Feng-jun;WANG Guo-li;ZHENG Xian-zhang;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;Shanghai Kind-water Preservation Fresh Tech Company Limited;
FAN Xin-guang;ZHANG Chang-feng;GUO Feng-jun;WANG Guo-li;ZHENG Xian-zhang;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;Shanghai Kind-water Preservation Fresh Tech Company Limited;
..............page:30-34
Oxidant-induced chemical and functional changes of three milk proteins
CHENG Heng;CHEN Shang-wu;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;
CHENG Heng;CHEN Shang-wu;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:35-40
Optimization on enzymatic hydrolysis of hairtail protein using response surface methodology
QIAN Qing-hua;Lianyungang Technological College;
QIAN Qing-hua;Lianyungang Technological College;
..............page:41-47
Composite enzymatic hydrolysis process of jujube protein
SUN Jiu-yu;XIA Min-min;WANG Cheng-zhong;SUN Shu-guang;DONG Jie;Department of Food and Biology Engineering;Shandong Institute of Light Industry;Shandong Food Fermentation Research & Design Center;
SUN Jiu-yu;XIA Min-min;WANG Cheng-zhong;SUN Shu-guang;DONG Jie;Department of Food and Biology Engineering;Shandong Institute of Light Industry;Shandong Food Fermentation Research & Design Center;
..............page:47-50
The health care function for antialcoholism and liver protection of plant enzyme
QU Jia-le;ZHAO Jin-feng;PI Zi-feng;CUI Yu-dong;SONG Feng-rui;LIU Zhi-qiang;Jilin Aodong-Ohtaka Enzyme Co Ltd;College of Science and Technology;Heilongjiang Bayi Agricultural University;Changchun Institute of Applied Chemistry;Chinese Academy of Sciences;
QU Jia-le;ZHAO Jin-feng;PI Zi-feng;CUI Yu-dong;SONG Feng-rui;LIU Zhi-qiang;Jilin Aodong-Ohtaka Enzyme Co Ltd;College of Science and Technology;Heilongjiang Bayi Agricultural University;Changchun Institute of Applied Chemistry;Chinese Academy of Sciences;
..............page:51-55
Effect analysis of ginkgo acid content by microbial fermentation ginkgo tea
LI Yin-liang;QIN Jun-ze;WANG Qing;College of Life Science and Engineering;Shaanxi University of Science and Technology;
LI Yin-liang;QIN Jun-ze;WANG Qing;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:55-58
Oxidation of oil soft capsule in rich unsaturated fatty acid
ZHOU Xiao-gang;GUO Li-ping;The Zhejiang Bei Health Products Company Limited;
ZHOU Xiao-gang;GUO Li-ping;The Zhejiang Bei Health Products Company Limited;
..............page:58-60
..............page:60
Analysis of rehydration and formaldehyde in the Lentinus edodes by different dried methods
CHEN Xiao-lin;WANG Qiang;Department of Biological and Chemical Engineering;Chongqing University of Education;
CHEN Xiao-lin;WANG Qiang;Department of Biological and Chemical Engineering;Chongqing University of Education;
..............page:61-64
Comparison of three different drying methods for yam slices
YANG Rui-li;LIU Bin;GUAN Wen-qiang;HUANG Yan;DI Qian-qian;Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce;Tianjin Key Lab of Food Technology;Tianjin University of Commerce;
YANG Rui-li;LIU Bin;GUAN Wen-qiang;HUANG Yan;DI Qian-qian;Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce;Tianjin Key Lab of Food Technology;Tianjin University of Commerce;
..............page:65-67
Preparation of sports composite effervescent tablet and its antihypoxic and antifatigue effects
HU Jing;Physical Education College;Hebei Normal University;
HU Jing;Physical Education College;Hebei Normal University;
..............page:68-71
The research of baking stable jam
XU Rong-xiong;DENG Rui-jun;College of Light Industry and Food Sciences;South China University of Technology;College of Food Science;South China Agricultural University;
XU Rong-xiong;DENG Rui-jun;College of Light Industry and Food Sciences;South China University of Technology;College of Food Science;South China Agricultural University;
..............page:72-76
Enzymatic production of ginkgo sweet corn claritied beverage
YANG Jing-xi;YU Hai-feng;Key Laboratory of Microbial Engineering of Shandong Province;Shandong Polytechnic University;
YANG Jing-xi;YU Hai-feng;Key Laboratory of Microbial Engineering of Shandong Province;Shandong Polytechnic University;
..............page:76-78
Preparation and physical analysis on compound beverage of black fungus
WU Qiong;CHEN Li-na;ZOU Xian-feng;ZHANG Li-hong;Key Laboratory for Agricultural Products Processing of Jilin Province Ordinary University;Changchun University;
WU Qiong;CHEN Li-na;ZOU Xian-feng;ZHANG Li-hong;Key Laboratory for Agricultural Products Processing of Jilin Province Ordinary University;Changchun University;
..............page:79-82
Preparation on compound beverage with “red sun” kiwifruit and jujude
TANG Hua-li;HUANG Ting;LUO Jun-hong;JIANG Shou-jing;CHEN Li-jun;School of Life Science and Engineering;Chongqing Three Gorges University;
TANG Hua-li;HUANG Ting;LUO Jun-hong;JIANG Shou-jing;CHEN Li-jun;School of Life Science and Engineering;Chongqing Three Gorges University;
..............page:82-85
Processing technology of natural coconut water beverage
YANG Hui-min;ZHOU Wen-hua;ZHAO Deng-deng;Rice and By-product of Deep Processing National Engineering Laboratory;College of Food Science & Engineering;Central South University of Forestry & Technology;
YANG Hui-min;ZHOU Wen-hua;ZHAO Deng-deng;Rice and By-product of Deep Processing National Engineering Laboratory;College of Food Science & Engineering;Central South University of Forestry & Technology;
..............page:86-90
New processing technology on the shark fin simulation
ZHANG Xiong;DUAN Zhen-hua;LV Xia;KANG Rui;LIU Yi-tong;LI Jing-yi;Food College;Hainan University;Key Laboratory of Tropical Biological Resources;Ministry of Education;Haikou University;
ZHANG Xiong;DUAN Zhen-hua;LV Xia;KANG Rui;LIU Yi-tong;LI Jing-yi;Food College;Hainan University;Key Laboratory of Tropical Biological Resources;Ministry of Education;Haikou University;
..............page:91-94
wo guo xiu xian shi pin xian zhuang he fa zhan qu shi
ye pan pan ; zhang shu min ;
ye pan pan ; zhang shu min ;
..............page:95-98
Comparation on the effect of different essential oils on the antioxidant of the regulate pork
ZHENG Qiao-ran;KUANG Nian-hong;College of Life Science;Yangtze Normal University;
ZHENG Qiao-ran;KUANG Nian-hong;College of Life Science;Yangtze Normal University;
..............page:100-103+108
The influence of high pressure on the bacteria inactivation and chemical and physical quality of emulsified mutton sausage
RAO Wei-li;ZHANG Yi;YANG Yang;ZHANG De-quan;GAO Yuan;NI Na;WANG Zheng-yu;CHEN Li;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;International College;Beijing Agricultural College;
RAO Wei-li;ZHANG Yi;YANG Yang;ZHANG De-quan;GAO Yuan;NI Na;WANG Zheng-yu;CHEN Li;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;International College;Beijing Agricultural College;
..............page:104-108
Specific spoilage organism of vacuum-packed crisped grass carp during chilled storage
PAN Zi-qiang;CHEN Yan;LI Bin;HU Shi-hong;YANG Yi-ming;LI Lin;Zhongshan Institute;University of Electronic Science and Technology;
PAN Zi-qiang;CHEN Yan;LI Bin;HU Shi-hong;YANG Yi-ming;LI Lin;Zhongshan Institute;University of Electronic Science and Technology;
..............page:109-113
..............page:114
..............page:114
Correlation and principal component analysis on the major quality traits of rice lines
SHI Li-li;ZHANG Xin;DING De-liang;WANG Song-wen;CUI Jing;Department of Agronomy;Tianjin Agricultural University;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin;
SHI Li-li;ZHANG Xin;DING De-liang;WANG Song-wen;CUI Jing;Department of Agronomy;Tianjin Agricultural University;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin;
..............page:116-119
Physicochemical properties of acid-hydrolyzed rice starch
CHEN Yue-jiao;DENG Xue-liang;XIAO Hua-xi;College of Food Science and Technology;Central South University of Forestry and Technology;
CHEN Yue-jiao;DENG Xue-liang;XIAO Hua-xi;College of Food Science and Technology;Central South University of Forestry and Technology;
..............page:120-123
Discussion on household grain cryogenic storage
LV Wei-xin;GUO Zhen-jie;WANG Lei;CHEN Xiao-dong;Center for Service Sciences;Shanghai Advanced Research Institute;Chinese Academy of Sciences;Department of Mechanical and Electrical Engineering;Harbin Institute of Technology;
LV Wei-xin;GUO Zhen-jie;WANG Lei;CHEN Xiao-dong;Center for Service Sciences;Shanghai Advanced Research Institute;Chinese Academy of Sciences;Department of Mechanical and Electrical Engineering;Harbin Institute of Technology;
..............page:124-127
Discussion on the influence factors of the measuring methods of soy protein dissolving ratio
ZHOU Zhou;ZHANG Liu-ping;XU An-jun;Sinograin Zhenjiang Grains & Oils Quaility Testing Center;
ZHOU Zhou;ZHANG Liu-ping;XU An-jun;Sinograin Zhenjiang Grains & Oils Quaility Testing Center;
..............page:128-131
Degradation of endogenous gene in transgenic rice with Bar and Bt gene during food processing
QIU Liang-yan;LI Xiang-Ling;WU Jie;XIAO Hong-mei;Institute of Wuhu Food and Drug Supervision;College of Food Science and Technology;Nanjing Agricultural University;
QIU Liang-yan;LI Xiang-Ling;WU Jie;XIAO Hong-mei;Institute of Wuhu Food and Drug Supervision;College of Food Science and Technology;Nanjing Agricultural University;
..............page:132-135+140
Comparing the thermal and retrogradation properties of corn starch and mung bean starch and wrinkled pea starch
YU Shi-feng;ZHANG Yong-chun;LIN Jia-nan;LI Dong-qiu;JIAO Yan;WANG Yan;ZHENG Xi-qun;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;College of Food and Bioengineering;Qiqihar University;
YU Shi-feng;ZHANG Yong-chun;LIN Jia-nan;LI Dong-qiu;JIAO Yan;WANG Yan;ZHENG Xi-qun;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;College of Food and Bioengineering;Qiqihar University;
..............page:136-140
Immune activities of polysaccharides isolated in vitro purified from Phellinus linteus
HU Qi-ming;MEI Yu-xia;LIANG Yun-xiang;Huazhong Agricultural University;State Key Laboratory of Agricultural Microbiology;
HU Qi-ming;MEI Yu-xia;LIANG Yun-xiang;Huazhong Agricultural University;State Key Laboratory of Agricultural Microbiology;
..............page:142-145
Antioxidant properties of the Chinese yam water extracts and products in vitro
LI Jiang-tao;HAN Wen-fang;WANG Rui-can;WU Yue;ZHAO Si-ming;College of Food Science and Technology;Huazhong Agricultural University;
LI Jiang-tao;HAN Wen-fang;WANG Rui-can;WU Yue;ZHAO Si-ming;College of Food Science and Technology;Huazhong Agricultural University;
..............page:146-149
Determination of content on monosaccharide and structure of Ligusticum wallichii polysaccharide extraction by GC-MS method
RUI Guang-wei;LI Wei;MENG Ying;School of Bioengineering of Xihua University;
RUI Guang-wei;LI Wei;MENG Ying;School of Bioengineering of Xihua University;
..............page:150-152
Advancements on physiological functions of LAB exopolysaccharides
HUO Si-xu;TANG Yan-jun;LIU Ning;Key Laboratory of Dairy Science;Ministry of Education;College of Food Science;Northeast Agricultural University;College of Food Science;Heilongjiang Bayi Agricultural University;National Research Center of Dairy Engineering and Technology;
HUO Si-xu;TANG Yan-jun;LIU Ning;Key Laboratory of Dairy Science;Ministry of Education;College of Food Science;Northeast Agricultural University;College of Food Science;Heilongjiang Bayi Agricultural University;National Research Center of Dairy Engineering and Technology;
..............page:153-157
Physicochemical property and content of the polysaccharides from four different edible fungus
HAN Miao-miao;GAO Yang;XU Duo-duo;Changchun University of Chinese Medicine;
HAN Miao-miao;GAO Yang;XU Duo-duo;Changchun University of Chinese Medicine;
..............page:157-159+164
Influence on antioxidant activity of separation Mallotus Furetianus tea polysaccharides
SU Bing-xia;ZHANG Yue;GE Hui-lin;ZHANG Yan-ling;Center of Analysis and Testing;Academy of Chinese Tropic Agricultural Science;
SU Bing-xia;ZHANG Yue;GE Hui-lin;ZHANG Yan-ling;Center of Analysis and Testing;Academy of Chinese Tropic Agricultural Science;
..............page:160-164
Purification and properties of chitosanase
YUAN Jian-ping;HOU Xiao-qiang;College of Life Science;Langfang Normal University;
YUAN Jian-ping;HOU Xiao-qiang;College of Life Science;Langfang Normal University;
..............page:165-167
Degradation kinetics of purple sweet potato anthocyanins in different storage solvents
LIU Xing-li;MU Tai-hua;SUN Hong-nan;ZHANG Miao;CHEN Jing-wang;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
LIU Xing-li;MU Tai-hua;SUN Hong-nan;ZHANG Miao;CHEN Jing-wang;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:168-173
Optimization purification of proanthocyanidins from faba bean episperm
CHU Shi-chao;ZHANG Hong;DENG Li;SUN Yan;LIU Zhang-wu;College of Food Science and Engineering;Wuhan Polytechnic University;The People’s Government of Hubei Province Jianli Country Xingou Town;
CHU Shi-chao;ZHANG Hong;DENG Li;SUN Yan;LIU Zhang-wu;College of Food Science and Engineering;Wuhan Polytechnic University;The People’s Government of Hubei Province Jianli Country Xingou Town;
..............page:174-178+184
Extraction and antioxidant effect in vitro of Anthocyanins from purple potato
CHEN Xiao-jie;ZENG Hua-yan;ZHANG Xiao-jiao;DIAO Yong-qing;YIN Wen-ya;Department of Nutrition and Food Hygiene;West China School of Public Health;Sichuan University;
CHEN Xiao-jie;ZENG Hua-yan;ZHANG Xiao-jiao;DIAO Yong-qing;YIN Wen-ya;Department of Nutrition and Food Hygiene;West China School of Public Health;Sichuan University;
..............page:179-184
Effects of extracts from Chinese medicines on the submerged fermentation of Grifola frondosa
HOU Xiao-mei;CHEN Min-qing;ZHANG Hui-lei;Yang Hai-long;Wenzhou Institute of Technology Testing and Calibration;School of Life & Environmental Sciences;Wenzhou University;
HOU Xiao-mei;CHEN Min-qing;ZHANG Hui-lei;Yang Hai-long;Wenzhou Institute of Technology Testing and Calibration;School of Life & Environmental Sciences;Wenzhou University;
..............page:185-188
Optimization fermentation conditions and purification of the antibacterial substance produced by Streptomyces griseofuscus SC-4
SUN Hui-gang;LI Tong-xiang;HUANG Tian-zi;SHEN Chu;ZHENG Jin;College of Food Engineering;Xuzhou Institute of Technology;
SUN Hui-gang;LI Tong-xiang;HUANG Tian-zi;SHEN Chu;ZHENG Jin;College of Food Engineering;Xuzhou Institute of Technology;
..............page:189-192
Effect of enzymatic hydrolysis time on antioxidant activity of sea cucumber peptide
FU Xue-jun;JIN Hai-zhu;College of Life Science;Yantai University;
FU Xue-jun;JIN Hai-zhu;College of Life Science;Yantai University;
..............page:193-197
Effect of nattokinase extraction on anti-thrombosis function
YANG Min;MEI Yu-xia;LIANG Yun-xiang;College of Life Science and Technology;Huazhong Agricultural University;
YANG Min;MEI Yu-xia;LIANG Yun-xiang;College of Life Science and Technology;Huazhong Agricultural University;
..............page:197-200
Different solvets extracts on the antioxidant and antiproliferative activities of Malus baccata(Linn.) Borkh.
WANG Lu;WANG Zhen-yu;LI Xiao-yu;ZUO Li-li;College of Food Science and Engineering;Harbin Institute of Technology;School of Forestry;Northeast Forestry University;
WANG Lu;WANG Zhen-yu;LI Xiao-yu;ZUO Li-li;College of Food Science and Engineering;Harbin Institute of Technology;School of Forestry;Northeast Forestry University;
..............page:201-204
Extraction and antioxidative activities of polyphenols from sesame leaves
LIU Li-e;ZHANG Guan-jun;LIU Jin-dun;LI Hong-ping;LIU Jie;College of Public Health;Zhengzhou University;School of Chemical Engineering and Energy;Zhengzhou University;
LIU Li-e;ZHANG Guan-jun;LIU Jin-dun;LI Hong-ping;LIU Jie;College of Public Health;Zhengzhou University;School of Chemical Engineering and Energy;Zhengzhou University;
..............page:205-209
Extraction total flavonoids from Pueraria noodles and evaluation of antioxidant activities
CHEN Lin;ZHOU Nong;HAN Lin;QI Wen-hua;School of Life Science and Engineering;Chongqing Three Gorges Univercity;
CHEN Lin;ZHOU Nong;HAN Lin;QI Wen-hua;School of Life Science and Engineering;Chongqing Three Gorges Univercity;
..............page:210-212+217
Separation and purification of tea saponin using AB-8 macroporous adsorption resin
MENG Wei;LI Xiang-zhou;WU Zhi-ping;LONG Li-ping;College of Chemical and Environmental Engineering;Hunan City University;
MENG Wei;LI Xiang-zhou;WU Zhi-ping;LONG Li-ping;College of Chemical and Environmental Engineering;Hunan City University;
..............page:213-217
Optimization on the extraction conditions of Artemisia sphaerocephala Krasch gum by response surface methodology
FAN Yan-li;GONG Yuan;CHEN Rui;LIU Gui-shan;ZHANG Hai-hong;School of Agriclture;Ningxia University;
FAN Yan-li;GONG Yuan;CHEN Rui;LIU Gui-shan;ZHANG Hai-hong;School of Agriclture;Ningxia University;
..............page:218-224
Optimization on solid state fermentation process for producing natamycin
LI Qing-rong;HUANG Yong-jian;JIANG Xue-bin;LIN Jian-cong;LEI De-zhu;School of Life Science;Guangzhou University;
LI Qing-rong;HUANG Yong-jian;JIANG Xue-bin;LIN Jian-cong;LEI De-zhu;School of Life Science;Guangzhou University;
..............page:226-229
Inhibition of Vibrio parahaemolyticus using dihydromyicetin synergies lactic acid
PANG Wen-cong;DING Li-jun;ZHENG Xi;HUANG Cong-hua;BI Yan-mei;Guangdong University of Technology;School of Chemical Engineering and Light Industry;
PANG Wen-cong;DING Li-jun;ZHENG Xi;HUANG Cong-hua;BI Yan-mei;Guangdong University of Technology;School of Chemical Engineering and Light Industry;
..............page:229-233
Advances of garlic greening and inhibition technology
ZHANG Qi-mei;MIAO Ye-lian;XU Xiao-bian;WANG Ji-ning;College of Food Science and Light Industrial Engineering;Nanjing University of Technology;School of Economics & Management;Nanjing University of Technology;
ZHANG Qi-mei;MIAO Ye-lian;XU Xiao-bian;WANG Ji-ning;College of Food Science and Light Industrial Engineering;Nanjing University of Technology;School of Economics & Management;Nanjing University of Technology;
..............page:234-237+243
The contributing factor of distinctive flavor of salad soy sauce by GC-MS
DING Xing-hua;Jiangsu Food Science College;Nutrition Engineering of Jiangsu Food Science College;
DING Xing-hua;Jiangsu Food Science College;Nutrition Engineering of Jiangsu Food Science College;
..............page:238-243
Separation and screening of the yeasts for producing aroma from traditional fermented soybean and its growth characteristics
HAN Zhi-shuang;LIU Jun;HUANG Si-min;ZHANG Jin-sheng;YUAN Hai-bing;HUAN A-mei;Department of Bioengineering;Sichuan University of Science and Engineering;
HAN Zhi-shuang;LIU Jun;HUANG Si-min;ZHANG Jin-sheng;YUAN Hai-bing;HUAN A-mei;Department of Bioengineering;Sichuan University of Science and Engineering;
..............page:244-248
Preliminary investigation on culture technology of brewing soy sauce with vinegar wastes
FENG Wei;HU Wei-lian;DAI De-hui;Hangzhou Food Brews Company Limited;Zhejiang University of Science and Technology;
FENG Wei;HU Wei-lian;DAI De-hui;Hangzhou Food Brews Company Limited;Zhejiang University of Science and Technology;
..............page:249-252
Optimization of the enzymatic hydrolysis condition of sika deer heart and the preliminary detection on the amino acid’s composition
ZHAO Min;BU Wen-huan;GE Qiu-yue;CHENG Ying-kun;College of Life Science;Jilin University;
ZHAO Min;BU Wen-huan;GE Qiu-yue;CHENG Ying-kun;College of Life Science;Jilin University;
..............page:254-257+261
Diversity analysis of lactic acid bacteria in Chinese sauerkraut by SDSPAGE
LI Dong-mei;HAO Ting-ting;LI Ling;HAN Nam Soo;JIN Qing;College of Agriculture;Yanbian University;Department of Food Science and Technology;Chungbuk National University;
LI Dong-mei;HAO Ting-ting;LI Ling;HAN Nam Soo;JIN Qing;College of Agriculture;Yanbian University;Department of Food Science and Technology;Chungbuk National University;
..............page:258-261
Determination of amino acids in Vigna Minima by precolumn derivatization coupled with reversed-phase high performance liquid chromatography
GAO Xiang-yang;YOU Xin-xia;HAN Shuai;Department of Food Science;Zhengzhou Institute of Science and Technology;College of Food Science and Technology;Henan Agricultural University;
GAO Xiang-yang;YOU Xin-xia;HAN Shuai;Department of Food Science;Zhengzhou Institute of Science and Technology;College of Food Science and Technology;Henan Agricultural University;
..............page:262-266
The quality analysis of highland barley Monascus
WAN Qiang;LIU Min;CHEN Xing-peng;XIONG Yan;ZHOU Li-hong;ZHAO Hui;National United Engineering Research Center for Tibetan Plateau Microbiology;Tibet Yuewang Biologic Technetronic Co;Ltd;College of Life Science;Guizhou University;
WAN Qiang;LIU Min;CHEN Xing-peng;XIONG Yan;ZHOU Li-hong;ZHAO Hui;National United Engineering Research Center for Tibetan Plateau Microbiology;Tibet Yuewang Biologic Technetronic Co;Ltd;College of Life Science;Guizhou University;
..............page:267-270
Determination of fatty acids in two dairy products by ultra high pressure
ZHENG Hui-qiu;XU Xiu-ju;MENG Pei-jun;Baotou Medical College;
ZHENG Hui-qiu;XU Xiu-ju;MENG Pei-jun;Baotou Medical College;
..............page:271-272+277
Analysis on comparison of fatty acids in donkey milk and bovine milk by gas chromatography-mass spectrometry
DOU Zhi-hua;JIANG Xin-yue;YANG Jie;College of Life Sciences and Technology;Xinjiang University;
DOU Zhi-hua;JIANG Xin-yue;YANG Jie;College of Life Sciences and Technology;Xinjiang University;
..............page:273-277
Determination of capsaicin and dihydrocapsaicin in capsicum annuum L by ASE-HPLC
ZHU Wei-wei;WANG Qi;Department of Chemistry and Life Science;Hechi Universtiy;Research Center for Analysis and Measurement;Kunming University of Science and Technology;
ZHU Wei-wei;WANG Qi;Department of Chemistry and Life Science;Hechi Universtiy;Research Center for Analysis and Measurement;Kunming University of Science and Technology;
..............page:278-281
Determination of bisphenol A in packaged drinking water by liquid chromatography-mass spectrometry
HAO Peng-peng;School of Safety and Environmental Engineering;Capital University of Economics and Business;
HAO Peng-peng;School of Safety and Environmental Engineering;Capital University of Economics and Business;
..............page:282-286
Preparation of surface molecularly imprinted polymer nanoparticles for bisphenol A and their molecule recognition characteristics
ZHU Jing-bo;SHI Wei;School of Food Science and Technology;Dalian Polytechnic University;
ZHU Jing-bo;SHI Wei;School of Food Science and Technology;Dalian Polytechnic University;
..............page:286-290
Determination of three phenolic compounds migrated from food contact materials and products by ionic liquid extraction coupled with HPLC
ZHU Xiao-yan;CHEN Shao-hong;LIU Zai-mei;SHI Hong-lan;Ningbo Entry-Exit Inspection and Quarantine Bureau;
ZHU Xiao-yan;CHEN Shao-hong;LIU Zai-mei;SHI Hong-lan;Ningbo Entry-Exit Inspection and Quarantine Bureau;
..............page:291-295
Determination of Cd in Pteria penguin by graphite furnace atomic absorption spectrometry with high pressure sealing digestion
WU Yu-lian;LIAO Yan;YANG Jie;WU Xiao-ping;Biochemistry Center;Guangdong Ocean University;College of Food Science and Technology;Guangdong Ocean University;
WU Yu-lian;LIAO Yan;YANG Jie;WU Xiao-ping;Biochemistry Center;Guangdong Ocean University;College of Food Science and Technology;Guangdong Ocean University;
..............page:296-298+302
Potential of the chemical atomization atomic absorption spectrometry on determination of the Cd in lentinula edodes
TANG Yu-feng;LIU Li-min;LUO Ya-hong;LI Qi;GONG ZHi-xiang;Guangxi Guilin Institute for Food and Drug Control;Technology Centre of PerkinElmer;
TANG Yu-feng;LIU Li-min;LUO Ya-hong;LI Qi;GONG ZHi-xiang;Guangxi Guilin Institute for Food and Drug Control;Technology Centre of PerkinElmer;
..............page:299-302
Rapid determination of 18 psychoactive drugs illegally added in health food by ultra-high performance liquid chromatography with photodiode array detector
LIN Fang;LI Ji;LI Tao;ZHU Xiao-hong;WANG Song;Shaanxi Institue for Food and Drug Control;
LIN Fang;LI Ji;LI Tao;ZHU Xiao-hong;WANG Song;Shaanxi Institue for Food and Drug Control;
..............page:303-308
The judgment indicators of moldy peanuts
LI Ya-li;SUN Jing;LIU Yang;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Agro Products Processing Science & Technology;Chinese Academy of Agricultural Sciences;Ministry of Agriculture;
LI Ya-li;SUN Jing;LIU Yang;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Agro Products Processing Science & Technology;Chinese Academy of Agricultural Sciences;Ministry of Agriculture;
..............page:309-313
The distributing research of methicillin-resistant and entero toxin genes of staphylococcus aureus from different sources
WANG Jia;YU Hong-wei;JIA Ying-min;College of Food Science and Technology Agricultural University of Hebei;College of Biology Science and Engineering;Hebei University of Science and Technology;
WANG Jia;YU Hong-wei;JIA Ying-min;College of Food Science and Technology Agricultural University of Hebei;College of Biology Science and Engineering;Hebei University of Science and Technology;
..............page:314-318
Establishment and optimization of ISSR-PCR reaction system for Aspergillus flavus
ZHANG Chu-shu;XING Fu-guo;YANG Qing-li;LIU Yang;Institute of Agro-products Processing and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-products processing;Ministry of Agriculture;The National Peanut Engineering Technology Center;
ZHANG Chu-shu;XING Fu-guo;YANG Qing-li;LIU Yang;Institute of Agro-products Processing and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-products processing;Ministry of Agriculture;The National Peanut Engineering Technology Center;
..............page:319-324