1005-9989
2014 Issue 1
Tolerance of highly active antioxidant peptides during in vitro gastrointestinal
LIU Shan-shan;LI Bo;College of Food Science and Nutritional Engineering;China Agricultural University;
LIU Shan-shan;LI Bo;College of Food Science and Nutritional Engineering;China Agricultural University;
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Lactic acid bacteria and yeast on the effect of nitrite during Jiangshui(pickle juice) fermentation
XIN Bo;LV Jia-li;WANG Sun;College of Life Science & Engineering;Shaanxi University of Science & Technology;
XIN Bo;LV Jia-li;WANG Sun;College of Life Science & Engineering;Shaanxi University of Science & Technology;
..............page:10-14
Optimization of fermentation condition for immobilized Sorangium cellulosum
GONG Guo-li;LIU Li-li;WANG Na;College of Life Science and Engineering;Shaanxi University of Science & Technology;
GONG Guo-li;LIU Li-li;WANG Na;College of Life Science and Engineering;Shaanxi University of Science & Technology;
..............page:15-18+23
Effects of sorbitol, mannitol and betaine on the freeze-drying of Bifidobacterium bifidum
CHEN He;ZHANG Jian-hua;QIN Tao;MA Qi;SHU Guo-wei;School of Life Science and Engineering;Shaanxi University of Science and Technology;Institute of Enzyme Engineering;Shaanxi Province Sciences Academy;
CHEN He;ZHANG Jian-hua;QIN Tao;MA Qi;SHU Guo-wei;School of Life Science and Engineering;Shaanxi University of Science and Technology;Institute of Enzyme Engineering;Shaanxi Province Sciences Academy;
..............page:19-23
Effects of Debaryomyces hansenii on protective enzymes of postharvest orange fruits
YAN Yan;WANG Ming-li;LI Cen;LU Ya-li;School of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fermentation Engineering and Biopharmacy;
YAN Yan;WANG Ming-li;LI Cen;LU Ya-li;School of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fermentation Engineering and Biopharmacy;
..............page:26-30
Effects of 1-methylcyclopropene combined with chlorine dioxide on texture of peach fruit
LI Jiang-kuo;GUO Xing-yue;ZHANG Peng;PI Yu-zhen;CHEN Shao-hui;National Engineering and Technology Research Center for Preservation of Agriculture Products’ Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;
LI Jiang-kuo;GUO Xing-yue;ZHANG Peng;PI Yu-zhen;CHEN Shao-hui;National Engineering and Technology Research Center for Preservation of Agriculture Products’ Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;
..............page:31-36
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Effects of nitric oxide treatment on antioxidant enzymes of ‘Xiaobai’ apricot during storage
WEN Xin-ye;LI Jie;ZHANG Hui;GAO Jing;GUO Qin;ZHANG Yu-li;WU Zhong-hong;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Chemistry and Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
WEN Xin-ye;LI Jie;ZHANG Hui;GAO Jing;GUO Qin;ZHANG Yu-li;WU Zhong-hong;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;College of Chemistry and Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:37-41
Effect of spray drying temperature on the functionality of milk protein concentrate
SUN Yan-jun;LV Jia-ping;LIU Zhen-min;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
SUN Yan-jun;LV Jia-ping;LIU Zhen-min;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:42-47
Development of milk cheese with vegetable
LIU Min;CAO Zhi-jun;HAO Zhong;College of Vocational Technology;Inner Mongolia Agricultural University;
LIU Min;CAO Zhi-jun;HAO Zhong;College of Vocational Technology;Inner Mongolia Agricultural University;
..............page:48-50
Superfine grinding technology in the application of the whole jujube pulping
WANG Xiu-li;ZHANG Mao-long;GAO Qing-ling;ZHANG Yu-zhong;Research Center of Food Equipment;Jiangnan University;Jiangsu Oriental Master Food Technology Co.;Ltd.;Wuxi Qingda Food Equipment Co.;Ltd.;
WANG Xiu-li;ZHANG Mao-long;GAO Qing-ling;ZHANG Yu-zhong;Research Center of Food Equipment;Jiangnan University;Jiangsu Oriental Master Food Technology Co.;Ltd.;Wuxi Qingda Food Equipment Co.;Ltd.;
..............page:51-55
Effect mechanism of HSDE technology on solubility of SPI
LIU Jun-mei;WANG Dan;WANG Yu-hua;PIAO Chun-hong;ZHANG Lan;YU Han-song;HU Yao-hui;College of Food Science and Engineering;Jilin Agriculture University;Soybean R & D Center;CARS;Department of Public and Health;Jilin Medical College;
LIU Jun-mei;WANG Dan;WANG Yu-hua;PIAO Chun-hong;ZHANG Lan;YU Han-song;HU Yao-hui;College of Food Science and Engineering;Jilin Agriculture University;Soybean R & D Center;CARS;Department of Public and Health;Jilin Medical College;
..............page:55-58
Preparation technology of milk minerals soft capsules
SHAO Sheng-rong;SUN Jun;YU Qin;Zhejiang Conba Health Product CO.;LTD.;
SHAO Sheng-rong;SUN Jun;YU Qin;Zhejiang Conba Health Product CO.;LTD.;
..............page:59-61
Sleep improvement by gastrodiae rhizome-ziziphi spinosae semen compound capsule
YUAN Gen-liang;JIANG Li;YIN Guang-ling;HUANG Yuan-ying;By-health Co.;Ltd.;
YUAN Gen-liang;JIANG Li;YIN Guang-ling;HUANG Yuan-ying;By-health Co.;Ltd.;
..............page:62-65
Preparation of konjac-xanthan mixed gum bean curd using xanthan gum modifier
DING Bao-miao;XU Yan-chun;XIONG Hong-lu;XU Zhen-ming;TIAN Zhi-hong;College of Life Science;Yangtze University;Hubei Daya Chemical & Technology Development Co.;Ltd.;
DING Bao-miao;XU Yan-chun;XIONG Hong-lu;XU Zhen-ming;TIAN Zhi-hong;College of Life Science;Yangtze University;Hubei Daya Chemical & Technology Development Co.;Ltd.;
..............page:65-69
Analysis and determination of carrot lactone bean curd nutritional value
CHEN Xiang-xia;Guiyang Career Technical College;
CHEN Xiang-xia;Guiyang Career Technical College;
..............page:70-72+77
Comparing the nutritional ingredients of salt tolerance tomato with others
DENG Yong-chuan;DENG Bo-yi;YANG Jie;JIANG Xing-yu;XIA You-quan;MO Tai-gang;ZHONG Hui-min;College of Agriculture;Hainan University;College of Food Science;Hainan University;Jitang College of Hebei United University;
DENG Yong-chuan;DENG Bo-yi;YANG Jie;JIANG Xing-yu;XIA You-quan;MO Tai-gang;ZHONG Hui-min;College of Agriculture;Hainan University;College of Food Science;Hainan University;Jitang College of Hebei United University;
..............page:73-77
Antioxidant activities of Tibetan mushroom yogurt
MI Lan;ZHAO Xiao-yuan;ZHANG Yan;ZHANG Wei-bing;LIANG Qi;College of Food Science and Engineering;Lab of Functional Dairy of Gansu;Gansu Agricultural University;
MI Lan;ZHAO Xiao-yuan;ZHANG Yan;ZHANG Wei-bing;LIANG Qi;College of Food Science and Engineering;Lab of Functional Dairy of Gansu;Gansu Agricultural University;
..............page:78-83
Antioxidant effect of Dendrobium candidum in invitro experiments
ZHANG E-zhen;XIN Ming;SU Yan-zhu;HUANG Zhen-yong;HUANG Mao-kang;HE Quan-guang;Institute of Agro-Food Science & Technology;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;
ZHANG E-zhen;XIN Ming;SU Yan-zhu;HUANG Zhen-yong;HUANG Mao-kang;HE Quan-guang;Institute of Agro-Food Science & Technology;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;
..............page:84-88
Effect of blanching on nutrition of vegetables to enhance the flavor
CHEN Wei-hui;QIU Yuan;Department of Tour;Hanshan Normal University;Department of Biology;Hanshan Normal University;
CHEN Wei-hui;QIU Yuan;Department of Tour;Hanshan Normal University;Department of Biology;Hanshan Normal University;
..............page:88-90
Clarifying agent clarify freshly fermented rice and lotus seed sake
WANG Xiang-yang;PAN Yan;HUANG Mei-juan;College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;
WANG Xiang-yang;PAN Yan;HUANG Mei-juan;College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;
..............page:91-94
Optimization of fermentation conditions of the fig fruit wine
ZUO Yong;LIU Li-ping;JU Shuai;Department of Bioengineering;Sichuan University of Science and Engineering;
ZUO Yong;LIU Li-ping;JU Shuai;Department of Bioengineering;Sichuan University of Science and Engineering;
..............page:95-98
Optimization and formulation of purple sweet potato jam
JI Guo-hua;YANG Jie-ru;MENG Yue-cheng;CHEN Jie;College of Food Science & Biotechnology;Zhejiang Gongshang University;
JI Guo-hua;YANG Jie-ru;MENG Yue-cheng;CHEN Jie;College of Food Science & Biotechnology;Zhejiang Gongshang University;
..............page:99-103
Sugarcane vinegar fermentation characteristic with immobilized Acetobacter spp.
DENG Mao-cheng;CHEN Wei-xin;LI Jing;WANG Yao;YU Kui;Guangdong Industry Technical College;Sichuan University of Science and Engineering;
DENG Mao-cheng;CHEN Wei-xin;LI Jing;WANG Yao;YU Kui;Guangdong Industry Technical College;Sichuan University of Science and Engineering;
..............page:103-106
Processing technology and optimization of the almond-egg-milk pudding
LI Tong;HAO Jia-min;LIU He;GUO Shun-tang;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Tong;HAO Jia-min;LIU He;GUO Shun-tang;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:107-110
Processing technology of healthy compound beverage of water chestnut, red bean and black bean
WEI Hai-xiang;LIANG Bao-dong;WANG Xiao-qiang;ZHANG Guo-jing;Departmeng of Life Science and Engineering;Jining University;College of Environmental and Engineering;China University of Geosciences;
WEI Hai-xiang;LIANG Bao-dong;WANG Xiao-qiang;ZHANG Guo-jing;Departmeng of Life Science and Engineering;Jining University;College of Environmental and Engineering;China University of Geosciences;
..............page:111-116
Development of crisp biscuit with sweet almond and honey
ZHANG Xiao-li;ZHU Shi-meng;XIE Yu-mei;HE Yu-tang;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food;Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;
ZHANG Xiao-li;ZHU Shi-meng;XIE Yu-mei;HE Yu-tang;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food;Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;
..............page:116-119
..............page:120
Polymorphism of CAST gene and its correlation with meat quality traits in Small fat-tail sheep and Bamei×Small fat-tail sheep F1
GUO Yue-ying;REN Ting;ZHANG Jing;LI Jing;CHENG Hai-xing;WANG Le;YUAN Qian;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;
GUO Yue-ying;REN Ting;ZHANG Jing;LI Jing;CHENG Hai-xing;WANG Le;YUAN Qian;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:122-126
Accelerated shelf life test on specialized fermented meat product
DU Peng;LUO Li-hua;YANG Chang-lin;WANG Ruo-yong;MU Hui-ling;LI Tong;XU Bao-cai;ZHANG Ke;Institute of Aviation Medicine;Air Force;YuRun Food Ltd.;
DU Peng;LUO Li-hua;YANG Chang-lin;WANG Ruo-yong;MU Hui-ling;LI Tong;XU Bao-cai;ZHANG Ke;Institute of Aviation Medicine;Air Force;YuRun Food Ltd.;
..............page:127-130
Technology of pot-stewing during mutton further processing
ZOU Qiang;LIU Qin;WANG Wen-ting;LIU Da-yu;WANG Wei;GONG Hua-bin;Faculty of Biotechnology Industry;Chengdu University;Sichuan Jianyang Dageda Farming Co.;Ltd.;
ZOU Qiang;LIU Qin;WANG Wen-ting;LIU Da-yu;WANG Wei;GONG Hua-bin;Faculty of Biotechnology Industry;Chengdu University;Sichuan Jianyang Dageda Farming Co.;Ltd.;
..............page:131-134
..............page:134
The establishment of the whole process of quality tracking system of cattle breeding and chilled fresh beef
LI Jia;MA Yuan-jing;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LI Jia;MA Yuan-jing;JIN Ye;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:135-140+146
Effect of freeze-thaw cycle on meat quality of different marinating salted chicken
HUANG Bin;XU Yu-juan;TANG Dao-bang;LIU Zhong-yi;WU Ji-jun;YU Yuan-shan;College of Chemical Engineering;Xiangtan University;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;
HUANG Bin;XU Yu-juan;TANG Dao-bang;LIU Zhong-yi;WU Ji-jun;YU Yuan-shan;College of Chemical Engineering;Xiangtan University;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;
..............page:141-146
Determination of block frozen shrimp content based on X-ray image
LV Song;CAI Jian-rong;YUAN Lei-ming;YE Chuang;Department of Food Science and Engineering;Jiangsu University;
LV Song;CAI Jian-rong;YUAN Lei-ming;YE Chuang;Department of Food Science and Engineering;Jiangsu University;
..............page:147-151+161
Effect of pretreatments on protein autolysis of tilapia byproduct
KONG Mei-lan;LIU Mou-quan;Department of Biology;Hanshan Normal University;
KONG Mei-lan;LIU Mou-quan;Department of Biology;Hanshan Normal University;
..............page:152-156
Effects of ultra high pressure treatment on skeletal muscle proteins
Siqinqimuge;SU He;LI Jin-zhuang;NISHIUMI Tadayaki;BORJIGIN Gerelt;College of Food Science and Engineering;Inner Mongolia Agricultural University;Bureau of Agriculture Husbandry of Xilinhot;Department of Applied Biochemistry;Faculty of Agriculture;Niigata University;
Siqinqimuge;SU He;LI Jin-zhuang;NISHIUMI Tadayaki;BORJIGIN Gerelt;College of Food Science and Engineering;Inner Mongolia Agricultural University;Bureau of Agriculture Husbandry of Xilinhot;Department of Applied Biochemistry;Faculty of Agriculture;Niigata University;
..............page:156-161
..............page:162
Effect of adding soy flour on quality of nutrition strengthening quick cooking rice
JIA Xiao-yu;LI Xi-hong;LIU Xia;MA Wen;ZHANG Yi-bin;WANG Wei;LUO Jin-shan;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
JIA Xiao-yu;LI Xi-hong;LIU Xia;MA Wen;ZHANG Yi-bin;WANG Wei;LUO Jin-shan;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:164-168
Effect of corn high quality dietary fiber on cake texture
LIU Ting-ting;XU Yu-juan;WANG Da-wei;College of Food Engineering;Jilin Agricultural University;
LIU Ting-ting;XU Yu-juan;WANG Da-wei;College of Food Engineering;Jilin Agricultural University;
..............page:169-172
Preparation of nutritious beans milk powder
TANG Jing;GAO De-quan;QIAN Jian-ya;School of Food Science and Engineering;Yangzhou University;Jiangsu Shuangtu Food Co.;Ltd.;Jiangsu Provincial Key Laboratory of Dairy Biotechnology & Safety Control;
TANG Jing;GAO De-quan;QIAN Jian-ya;School of Food Science and Engineering;Yangzhou University;Jiangsu Shuangtu Food Co.;Ltd.;Jiangsu Provincial Key Laboratory of Dairy Biotechnology & Safety Control;
..............page:173-177
Progress on zein decolorization technology
XIAO Xiang;XUE Ding-ping;WANG Yao;XU Bin;School of Food and Biological Engineering;Jiangsu University;
XIAO Xiang;XUE Ding-ping;WANG Yao;XU Bin;School of Food and Biological Engineering;Jiangsu University;
..............page:178-182
Hydraulic cold-pressed extraction technology of walnut oil
WU Feng-zhi;ZHOU Hong-xiang;LIU Yin;CHEN Long;QIU Shu-yi;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy;
WU Feng-zhi;ZHOU Hong-xiang;LIU Yin;CHEN Long;QIU Shu-yi;School of Chemistry and Chemical Engineering;Guizhou University;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy;
..............page:182-186
Optimization by response surface methodology of extraction camellia seed oil with supercritical carbon dioxide
SHEN Jia-qi;XU Li;ZHANG Yan-xiong;LI Xing-ming;WANG Kai-yan;JIANG Yan;School of Liquor and Food Engineering;Guizhou University;Guizhou Academy of Forestry;Guizhou Inspection Station of Cereals and Oils;
SHEN Jia-qi;XU Li;ZHANG Yan-xiong;LI Xing-ming;WANG Kai-yan;JIANG Yan;School of Liquor and Food Engineering;Guizhou University;Guizhou Academy of Forestry;Guizhou Inspection Station of Cereals and Oils;
..............page:187-192
Aqueous enzymatic extraction of cottonseed oil
ZOU Hua-rong;WAN Duan-ji;WU Zheng-qi;CAI Jun;YANG Tao;MA Chao;School of Chemical and Environmental Engineering;Hubei University of Technology;Membrane Technology Research Institute;Hubei University of Technology;
ZOU Hua-rong;WAN Duan-ji;WU Zheng-qi;CAI Jun;YANG Tao;MA Chao;School of Chemical and Environmental Engineering;Hubei University of Technology;Membrane Technology Research Institute;Hubei University of Technology;
..............page:193-196
Isolation and purification of procyanidins from space lotus leaves
LIANG Hua-zheng;LIU Cheng-zuo;TANG Bo-chen;LI Yuan;LIAO Xiao-feng;Biological Department;East China Institute of Technology;Linchuan Zhixin Biotechnology Co.;Ltd.;
LIANG Hua-zheng;LIU Cheng-zuo;TANG Bo-chen;LI Yuan;LIAO Xiao-feng;Biological Department;East China Institute of Technology;Linchuan Zhixin Biotechnology Co.;Ltd.;
..............page:198-203
Optimization of reflux extraction of total sterol from waxgourd seeds by response surface methodology
CHEN Yi-bin;WANG Wei;College of Life Sciences and Engineering;Shaanxi University of Science and Technology;
CHEN Yi-bin;WANG Wei;College of Life Sciences and Engineering;Shaanxi University of Science and Technology;
..............page:204-210
Deproteinization from Chinese yam polysaccharide
MIAO Hui-qin;HUO Xiu-wen;WANG Yang;ZHOU Yi-hu;ZHANG Ling-chao;LIU Xiang-yu;LI Xin;YU Wen-hui;College of Agronomy;Inner Mongolia Agricultural University;Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Enhancement;College of Science;Inner Mongolia Agricultural University;
MIAO Hui-qin;HUO Xiu-wen;WANG Yang;ZHOU Yi-hu;ZHANG Ling-chao;LIU Xiang-yu;LI Xin;YU Wen-hui;College of Agronomy;Inner Mongolia Agricultural University;Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Enhancement;College of Science;Inner Mongolia Agricultural University;
..............page:210-214
Kinetics of Blitzkrieg-assisted extraction of antioxidant from capsicum residual
ZHANG Yi;ZHANG Yu;LIU Pan;LU Qiao;NIE Deng-pan;College of Chemistry and Chemical Engineering;Guizhou University;Guizhou Building Material Quality Supervision Testing Center;Guizhou Institute of Metallurgical and Chemical Industry;
ZHANG Yi;ZHANG Yu;LIU Pan;LU Qiao;NIE Deng-pan;College of Chemistry and Chemical Engineering;Guizhou University;Guizhou Building Material Quality Supervision Testing Center;Guizhou Institute of Metallurgical and Chemical Industry;
..............page:215-219
Chemical constituents in seed of litchi chinensis of hypoglycemic activity site(Ⅰ)
XU Duo-duo;JIANG Xiang-zhi;GAO Yang;ZHENG Wei;GAO Qi-pin;Changchun University of Chinese Medicine;Jilin University Sino-Japanese Fellowship Hospital;
XU Duo-duo;JIANG Xiang-zhi;GAO Yang;ZHENG Wei;GAO Qi-pin;Changchun University of Chinese Medicine;Jilin University Sino-Japanese Fellowship Hospital;
..............page:219-221
Extraction of arctigenin from Fructus Arctii by microwave-assisted hydrolysis
SUN Zhao-yun;DONG Shan-shan;SHAN Hu;LV Hai-tao;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;Department of Animal Science and Technology;Qingdao Agricultural University;
SUN Zhao-yun;DONG Shan-shan;SHAN Hu;LV Hai-tao;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;Department of Animal Science and Technology;Qingdao Agricultural University;
..............page:222-226
Optimization of ultrasonic-assisted extracting flavonoid content from Ixeris chinensis by response surfase methodology
SHI Tong-tong;CHEN Ying-ying;WANG Jie;SUN Jian-feng;ZHANG Yu-fen;ZHENG Qian-wei;College of Food Science;Agricultural University of Hebei;College of Horticulture;Agricultural University of Hebei;
SHI Tong-tong;CHEN Ying-ying;WANG Jie;SUN Jian-feng;ZHANG Yu-fen;ZHENG Qian-wei;College of Food Science;Agricultural University of Hebei;College of Horticulture;Agricultural University of Hebei;
..............page:226-230
Purification of rapeseed cake polyphenol
XIONG Li;CAO Xin-zhi;GU Liang-fu;LIU Fang;Department of Biological Engineering;Sichuan University of Science and Engineering;
XIONG Li;CAO Xin-zhi;GU Liang-fu;LIU Fang;Department of Biological Engineering;Sichuan University of Science and Engineering;
..............page:231-235
The optimum extraction process of pectin from jackfruit peel
TAI Jian-xiang;FAN Hong-yan;XUE Hui;HAO Qian;FU Qin;YIN Dao-juan;LV Fei-jie;Institute of Crop Sciences;Chinese Academy of Agricultural Sciences;Institute of Fruit Tree;Hainan Academy of Agricultural Sciences;Henan University of Technology;Institute of Turfgrass Science of Beijing Forestry Univesity;
TAI Jian-xiang;FAN Hong-yan;XUE Hui;HAO Qian;FU Qin;YIN Dao-juan;LV Fei-jie;Institute of Crop Sciences;Chinese Academy of Agricultural Sciences;Institute of Fruit Tree;Hainan Academy of Agricultural Sciences;Henan University of Technology;Institute of Turfgrass Science of Beijing Forestry Univesity;
..............page:236-239
The influence of ultrasonic wave on the yield of the pigments from Eurotium cristatum of fuzhuan brick tea
HAN Rong;LV Jia-li;WANG Shan;College of Life Sciences and Engineering;Shaanxi University of Science & Technology;
HAN Rong;LV Jia-li;WANG Shan;College of Life Sciences and Engineering;Shaanxi University of Science & Technology;
..............page:240-243
Preparation of velvet antler collagen polypeptide of sika deer by double enzymatic method
YANG Ji-ping;ZHANG He;DONG Ying;ZHOU Guang-xin;MEI Bing;ZHAO Yu;ZHAO Da-qing;Changchun University of Traditional Chinese Medicine;
YANG Ji-ping;ZHANG He;DONG Ying;ZHOU Guang-xin;MEI Bing;ZHAO Yu;ZHAO Da-qing;Changchun University of Traditional Chinese Medicine;
..............page:244-248
Temperature effect on characteristic color formation and antioxidant activity in Xyl-Glycine Maillard reaction model system
ZHANG Sha-sha;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHANG Sha-sha;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:250-254+258
Preparation and solubility of N-succinyl-chitosan
LUO Ju-xiang;WU Ping;YU Xiao-yun;WANG Ren-zhang;School of Resourses and Chemical Engineering;Sanming University;
LUO Ju-xiang;WU Ping;YU Xiao-yun;WANG Ren-zhang;School of Resourses and Chemical Engineering;Sanming University;
..............page:255-258
Effects of different ions and additives on the activities of crude protease from the body wall of sea cucumber
LIU Chang;NONG Shao-zhuang;HE Xiao-meng;YANG Ting;LI Jin-hui;College of Food Engineering;Dalian Polytechnic University;
LIU Chang;NONG Shao-zhuang;HE Xiao-meng;YANG Ting;LI Jin-hui;College of Food Engineering;Dalian Polytechnic University;
..............page:259-263
Chlorophyll degradation and color loss in mung bean
HUA Dan;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;YANG Ling-xiao;CHENG Li-lin;School of Food Science and Technology;Jiangnan University;
HUA Dan;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;YANG Ling-xiao;CHENG Li-lin;School of Food Science and Technology;Jiangnan University;
..............page:263-267
The simple preparation and determination of antioxidant activity of black garlic
WANG Yu-rong;QU Tian-li;GAO Min;JIN Yu-lan;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;
WANG Yu-rong;QU Tian-li;GAO Min;JIN Yu-lan;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;
..............page:268-271+276
Determination of gelatin and pectin added proportion of Semen trigonellae
CHEN He;LI Ying;HAN Li-jie;LIU Zi-ling;LV Jia-ning;ZHANG Ling;JIN Tie-yan;Department of Chemistry;Yanbian University;Agricultural College of Yanbian University;
CHEN He;LI Ying;HAN Li-jie;LIU Zi-ling;LV Jia-ning;ZHANG Ling;JIN Tie-yan;Department of Chemistry;Yanbian University;Agricultural College of Yanbian University;
..............page:272-276
Resources evaluation and content of total flavonoids of leaves from Ilex kuding and relatives species
TIAN Jian-ping;LI Juan-ling;HU Yuan-yan;LIU Guo-min;Kudingcha Research Institute of Hainan University;College of Agriculture;Hainan University;Department of Pharmacy;Hainan Medical College;Horticulture and Landscape College;Hainan University;Key Laboratory for Tropical Biological Resources;MOE;Hainan University;
TIAN Jian-ping;LI Juan-ling;HU Yuan-yan;LIU Guo-min;Kudingcha Research Institute of Hainan University;College of Agriculture;Hainan University;Department of Pharmacy;Hainan Medical College;Horticulture and Landscape College;Hainan University;Key Laboratory for Tropical Biological Resources;MOE;Hainan University;
..............page:278-281
Determination of γ-amino butyric acid in the germinated brown rice by HPLC with dansyl chloride as derivation reagent
ZHOU Ting;CHENG Wei-wei;LIN Qin-lu;WU Yue;DING Yu-qin;WANG Xiao-ying;Faculty of Food Science and Engineering;Central South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;
ZHOU Ting;CHENG Wei-wei;LIN Qin-lu;WU Yue;DING Yu-qin;WANG Xiao-ying;Faculty of Food Science and Engineering;Central South University of Forestry and Technology;National Engineering Laboratory for Rice and By-product Deep Processing;
..............page:282-286
Chemical composition, antioxidant and antimicrobial properties of the essential oils of Myric rubra charcoal variety leaves
YANG Jun;WU Jun-qing;Lenka Langhansova;JIANG Jian;YIN Jie;ZHU Li-yun;ZHANG Yong-jun;China Tobacco Zhejiang Industrial Co;Ltd;College of Life Sciences;China Jiliang University;Institute of Experimental Botany AS CR;
YANG Jun;WU Jun-qing;Lenka Langhansova;JIANG Jian;YIN Jie;ZHU Li-yun;ZHANG Yong-jun;China Tobacco Zhejiang Industrial Co;Ltd;College of Life Sciences;China Jiliang University;Institute of Experimental Botany AS CR;
..............page:286-290
Determination of sodium in jujube by flame atomic absorption spectrometry
LIU Xue-mei;SONG Ye;YAN Xin-huan;PAN Shao-xiang;MENG Xiao-meng;ZHENG Xiao-dong;Jinan Fruit Research Institute;All China Federation of Supply & Marketing Co-operatives;
LIU Xue-mei;SONG Ye;YAN Xin-huan;PAN Shao-xiang;MENG Xiao-meng;ZHENG Xiao-dong;Jinan Fruit Research Institute;All China Federation of Supply & Marketing Co-operatives;
..............page:291-292+298
Analysis of volatile compounds in leg muscle from greenhouse and outdoor pond reared of P. sinensis, Japanese strain
ZHOU Fan;LI Chun-ping;HE Xin;XUE Hui-li;DU Jian-ming;HE Feng;Zhejiang Fisheries Technical Extension Station;Institute of Aquatic Products Processing;Zhejiang Gongshang University;
ZHOU Fan;LI Chun-ping;HE Xin;XUE Hui-li;DU Jian-ming;HE Feng;Zhejiang Fisheries Technical Extension Station;Institute of Aquatic Products Processing;Zhejiang Gongshang University;
..............page:293-298
Food safety review and consideration based on the notifications of EU rapid alert system for food and feed in 2012
YANG Yang;JIAO Yang;NIE Xue-mei;BEI Jun;ZHAO Yi-fang;Chinese Academy of Inspection and Quarantine;The Standard & Regulation Research Center;AQSIQ;Bureau of Import and Export Food Safety;AQSIQ;
YANG Yang;JIAO Yang;NIE Xue-mei;BEI Jun;ZHAO Yi-fang;Chinese Academy of Inspection and Quarantine;The Standard & Regulation Research Center;AQSIQ;Bureau of Import and Export Food Safety;AQSIQ;
..............page:299-304
Isolation and identification of Cronobacter sakazakii from raw vegetables
CHEN Wan-yi;REN Jing;WU Zheng-jun;HANG Feng;LIU Zhen-min;GUO Ben-heng;State Key Laboratory of Dairy Biotechnology;Technology Center of Bright Dairy & Food Co.;Ltd.;
CHEN Wan-yi;REN Jing;WU Zheng-jun;HANG Feng;LIU Zhen-min;GUO Ben-heng;State Key Laboratory of Dairy Biotechnology;Technology Center of Bright Dairy & Food Co.;Ltd.;
..............page:304-308
Comparative study of two swelling agents in genotoxicity of mice
BAI Cai-hui;WANG Wen-juan;LI Ming;WANG Zhen;WANG Hong;Biotechnology Academy;Xi’an University of Arts and Science;
BAI Cai-hui;WANG Wen-juan;LI Ming;WANG Zhen;WANG Hong;Biotechnology Academy;Xi’an University of Arts and Science;
..............page:309-312
Isolation, identification of dominant spoilage bacteria and measurement of spoilage characteristics in dried beancurd
YUAN Chun-hong;ZHANG Qing;XIANG Wen-liang;ZHONG Xiao-ting;JIA Bi-hong;LI Ke;LIN Kai;LIN Hong-bin;College of Bioengineering;Xihua University;
YUAN Chun-hong;ZHANG Qing;XIANG Wen-liang;ZHONG Xiao-ting;JIA Bi-hong;LI Ke;LIN Kai;LIN Hong-bin;College of Bioengineering;Xihua University;
..............page:312-316
Evaluation of melamine ELISA detection kit
LI Shuang;XUE Qiang;LI Li;LIU Cai-hong;ZOU Ming-qiang;FENG Xu-qiao;HE Tian-tian;YANG Jin-ling;College of Food Science;Shenyang Agricultural University;Chinese Academy of Inspection and Quarantine;
LI Shuang;XUE Qiang;LI Li;LIU Cai-hong;ZOU Ming-qiang;FENG Xu-qiao;HE Tian-tian;YANG Jin-ling;College of Food Science;Shenyang Agricultural University;Chinese Academy of Inspection and Quarantine;
..............page:317-321
The determination of total mercury and methyl mercury content in fish consisting of food
LI Xin;ZHANG Yue;ZHANG Shu-qi;JIANG Xin;ZHANG Dong-lei;CHEN Xiao-zhen;Zhejiang Institute of Quality Inspection Science;
LI Xin;ZHANG Yue;ZHANG Shu-qi;JIANG Xin;ZHANG Dong-lei;CHEN Xiao-zhen;Zhejiang Institute of Quality Inspection Science;
..............page:322-327
Rapid determination of polycyclic-aromatic-hydrocarbons in rice by gas chromatography-mass spectrometry using dispersive solid phase extraction
ZHANG Meng-meng;CHEN Jian-wei;YU Tian-xiang;WANG Dan-li;WANG Han-ying;Jiaxing Entry-Exit Inspection and Quarantine Bureau;
ZHANG Meng-meng;CHEN Jian-wei;YU Tian-xiang;WANG Dan-li;WANG Han-ying;Jiaxing Entry-Exit Inspection and Quarantine Bureau;
..............page:327-330
..............page:331