1005-9989
2014 Issue 11
Optimization of industrial culture media and fermentation condition for pediocin production
WANG Jing;ZHOU Zhi-jiang;LYU Jia-ping;HAN Ye;LI Hong-juan;XU Man;School of Chemical Engineering and Technology;Tianjin University;Institute of Agro-products Processing Science and Technology CAAS;
WANG Jing;ZHOU Zhi-jiang;LYU Jia-ping;HAN Ye;LI Hong-juan;XU Man;School of Chemical Engineering and Technology;Tianjin University;Institute of Agro-products Processing Science and Technology CAAS;
..............page:2-7
..............page:4
..............page:4
Identification of bioconversion product from DL-ATC and optimization of reaction conditions in Pseudomonas sp. F12
FAN Cui-li;LI Zhi-min;YE Qin;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;
FAN Cui-li;LI Zhi-min;YE Qin;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;
..............page:8-12
..............page:12
Optimization of succinic acid producing strain solid cultivation formula
MA Li-min;LI Ning;JIA Bin;SUN Wei-yao;YU Jiang;LIN Jian;XU Shi-ai;Provincial Key Laboratory of Chemical Industry Manufacture Yantai University;Shandong Luhua Co.;Ltd.;
MA Li-min;LI Ning;JIA Bin;SUN Wei-yao;YU Jiang;LIN Jian;XU Shi-ai;Provincial Key Laboratory of Chemical Industry Manufacture Yantai University;Shandong Luhua Co.;Ltd.;
..............page:13-16
The optimization of the fermentation conditions for arachidonic acid production by Mortieralla alpina
BAN Jia;CHEN Jun-jia;WANG Fan;HU Xue-mei;BAN Wen-ting;Guangzhou Sugarcane Industry Research Institute Guangdong Key Lab of Sugarcane Improvement & Biorefinery;
BAN Jia;CHEN Jun-jia;WANG Fan;HU Xue-mei;BAN Wen-ting;Guangzhou Sugarcane Industry Research Institute Guangdong Key Lab of Sugarcane Improvement & Biorefinery;
..............page:17-26
..............page:26
Application of artificial neural network in marine microbial lipase fermentation
HAO Jian-hua;SHENG Jun;SUN Mi;Yellow Sea Fisheries Research Institute;CAFS;
HAO Jian-hua;SHENG Jun;SUN Mi;Yellow Sea Fisheries Research Institute;CAFS;
..............page:27-31
..............page:32
Effects of ultra High pressure processing on microorganisms and quality attributes of liquid egg during storage
BAI Jie;PENG Yi-jiao;LI Yu-mei;TAO Guo-qin;LIU Li-sha;TIAN Xu;GUO Hong;Beijing Academy of Food Sciences;Beijing Food Research Institute;
BAI Jie;PENG Yi-jiao;LI Yu-mei;TAO Guo-qin;LIU Li-sha;TIAN Xu;GUO Hong;Beijing Academy of Food Sciences;Beijing Food Research Institute;
..............page:34-38
Technology of mould-proof and color-protecting of dictyophora in low temperature and controlled atmosphere
ZHANG Lu;LI Xi-hong;LI Yao-yao;HAO Mei-mei;YANG Xiang-zheng;SHAO Chong-xiao;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Jinan Fruit Research Institute of All China Federation of Supply and Marketing Cooperatives;Tianjin Gasin-Donghui Preservation Technology Co.;Ltd.;
ZHANG Lu;LI Xi-hong;LI Yao-yao;HAO Mei-mei;YANG Xiang-zheng;SHAO Chong-xiao;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Jinan Fruit Research Institute of All China Federation of Supply and Marketing Cooperatives;Tianjin Gasin-Donghui Preservation Technology Co.;Ltd.;
..............page:39-42
Effects of different protein ingredients on the quality of Quarg-type cheese
SUN Li-guo;Research & Development Center of Yoplait Dairy Co.;Ltd.;
SUN Li-guo;Research & Development Center of Yoplait Dairy Co.;Ltd.;
..............page:43-47
Mechanism for lower solubility in milk protein concentrate
FAN Feng-jiao;DU Ming;ZHOU Ying-shuang;LIU Meng;ZHANG Lan-wei;School of Food Science and Engineering;Harbin Institute of Technology;
FAN Feng-jiao;DU Ming;ZHOU Ying-shuang;LIU Meng;ZHANG Lan-wei;School of Food Science and Engineering;Harbin Institute of Technology;
..............page:48-51
The process of fresh spicy buffalo milk cheese
ZENG Qing-kun;LI Ling;TANG Yan;NONG Hao-ru;ZHUGE Ying;WEI Bao-yao;Light Industry and Food Engineering Institute;Guangxi University;Guangxi Buffalo Research Institute;Chinese Academy of Agricultural Sciences;
ZENG Qing-kun;LI Ling;TANG Yan;NONG Hao-ru;ZHUGE Ying;WEI Bao-yao;Light Industry and Food Engineering Institute;Guangxi University;Guangxi Buffalo Research Institute;Chinese Academy of Agricultural Sciences;
..............page:52-55
Development of instant solidified sour ewe’s milk
SONG Hong-xin;XUE Jian-long;JIA Xiu-xue;College of Life Science and Engineering;Shaanxi University of Science and Technology;
SONG Hong-xin;XUE Jian-long;JIA Xiu-xue;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:55-58
Development of grape leaves compound tea
SUN Lei-lei;KANG Jian;ZOU Ji-yun;LIU Hua-hua;College of Life Science and Technology;Xinjiang University;Xinjiang Hai Rui Sheng Biological Engineering Co.;Ltd.;
SUN Lei-lei;KANG Jian;ZOU Ji-yun;LIU Hua-hua;College of Life Science and Technology;Xinjiang University;Xinjiang Hai Rui Sheng Biological Engineering Co.;Ltd.;
..............page:59-62
Properties of sweet potato leaf herbal tea
JIN Zu-lin;LU Guo-quan;HU Yu;HE Zhi-ping;The Key of Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province;College of Agriculture and Food Science;Zhejiang Agriculture and Forestry University;
JIN Zu-lin;LU Guo-quan;HU Yu;HE Zhi-ping;The Key of Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province;College of Agriculture and Food Science;Zhejiang Agriculture and Forestry University;
..............page:62-67
Comparison of nutritional and active ingredients in Hypsizygus marmoreus stembase and its sporophore
YU Hong-chao;WANG Zhong-hua;GUO Qing-mei;ZHOU Feng-qin;School of Pharmaceutical Science;Shandong University of Traditional Chinese Medicine;
YU Hong-chao;WANG Zhong-hua;GUO Qing-mei;ZHOU Feng-qin;School of Pharmaceutical Science;Shandong University of Traditional Chinese Medicine;
..............page:68-71
Nutrient content in red flesh kiwifruit
GUO Xiu-lan;CHEN Yi-shan;XU Chun;TANG Ren-yong;College of Biological Industry;Chengdu University;
GUO Xiu-lan;CHEN Yi-shan;XU Chun;TANG Ren-yong;College of Biological Industry;Chengdu University;
..............page:71-73
Effects of amino acid composition and content on the nutritional value and flavor of Allium mongolicum regel during the fermentation process
YANG Bo;ZHANG Ting;LUO Rui-ming;LI Ya-lei;LIU Yang;HU Cong;College of Life Science;Ningxia University;College of Agricultural;Ningxia University;
YANG Bo;ZHANG Ting;LUO Rui-ming;LI Ya-lei;LIU Yang;HU Cong;College of Life Science;Ningxia University;College of Agricultural;Ningxia University;
..............page:74-79
Antioxidant activity of maillard reaction products from twin-screw extruded ginseng products
ZHANG Xian;JIN Tie;XU Qing-song;JIN Yuan-zhe;ZHANG Jun-yan;LI Fan-zhu;Department of Food Science;Institute of Food Science and Technology;Agricultural College of Yanbian University;Department of Physiology and Pathophysiology;Medicine of Yanbian University;Ministry Education of Changbaishan Biological Resources and Functions of Molecular Laboratory;Yanbian University;
ZHANG Xian;JIN Tie;XU Qing-song;JIN Yuan-zhe;ZHANG Jun-yan;LI Fan-zhu;Department of Food Science;Institute of Food Science and Technology;Agricultural College of Yanbian University;Department of Physiology and Pathophysiology;Medicine of Yanbian University;Ministry Education of Changbaishan Biological Resources and Functions of Molecular Laboratory;Yanbian University;
..............page:79-83
Production technology of fermented grape vinegar beverage
CAO Qing-guo;CAO Zheng;XU Wei-xiang;HONG Wen-long;FAN Jin-shan;Department of Bioengineering;Jiangsu Polytechnic College of Agiculture and Forestry;School of Food and Biological Engineering;Jiangsu University;
CAO Qing-guo;CAO Zheng;XU Wei-xiang;HONG Wen-long;FAN Jin-shan;Department of Bioengineering;Jiangsu Polytechnic College of Agiculture and Forestry;School of Food and Biological Engineering;Jiangsu University;
..............page:84-90
Development of muddy type on Rosa Sterilis beverages
LUO Yu;WANG Liang;DING Zhu-hong;School of Liquor & Food Engineering Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;
LUO Yu;WANG Liang;DING Zhu-hong;School of Liquor & Food Engineering Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;
..............page:91-96
Processing technology of salted plum lactobacillus beverage
WANG Zhi-jiang;ZHENG Chuan-jin;ZHUANG Bing-na;School of Food Science;Guangdong Pharmaceutical University;
WANG Zhi-jiang;ZHENG Chuan-jin;ZHUANG Bing-na;School of Food Science;Guangdong Pharmaceutical University;
..............page:96-100
Development of coconut water and cashew pear mixed beverage
HUANG Cong-liang;LI Yin-yuan;CHEN Wen-xue;Zhangzhou Institute of Technology Department of Food and Biological Engineering;College of Food Science and Technology;Hainan University;
HUANG Cong-liang;LI Yin-yuan;CHEN Wen-xue;Zhangzhou Institute of Technology Department of Food and Biological Engineering;College of Food Science and Technology;Hainan University;
..............page:101-104
Preparation of curcumin-loaded nanoparticles by film dispersion method
DIAN Ling-hui;LIN Xiao;YU En-jiang;LUO Jing-biao;HUA Yu;School of Pharmaceutical Sciences;Guangdong Medical College;
DIAN Ling-hui;LIN Xiao;YU En-jiang;LUO Jing-biao;HUA Yu;School of Pharmaceutical Sciences;Guangdong Medical College;
..............page:105-109
A fuzzy comprehensive evaluation for the mechanical properties and compactness of cell membranes
XIE Yan-li;ZHU Xiao-lu;WANG Fen;School of Food Science and Technology;Henan University of Technology;
XIE Yan-li;ZHU Xiao-lu;WANG Fen;School of Food Science and Technology;Henan University of Technology;
..............page:109-113
The latest progress in research of edible gelatin films
SUN Jiao-jiao;DONG Wen-bin;XU Xian-meng;GOU Jing-xuan;College of Life Science and Engineering;Shaanxi University of Science and Technology;Department of Organic Food Engineering;Yuncheng Vocational and Technical College;
SUN Jiao-jiao;DONG Wen-bin;XU Xian-meng;GOU Jing-xuan;College of Life Science and Engineering;Shaanxi University of Science and Technology;Department of Organic Food Engineering;Yuncheng Vocational and Technical College;
..............page:114-117
Preparation process of konjac polypeptide with fermentation
LYU Jing;MAO Gen-nian;ZHANG Ke-yi;DU Lei;School of Life Science and Engineering;Shaanxi University of Science & Technology;
LYU Jing;MAO Gen-nian;ZHANG Ke-yi;DU Lei;School of Life Science and Engineering;Shaanxi University of Science & Technology;
..............page:118-121
Development for processing technology of edible cassava Mugwort glutinous rice cake
SU Yan-lan;WEI Mao-xin;LIU Gong-de;WEN Li-xiang;XIE Chao-min;Guangxi Sub-tropical Crops Research Institute;
SU Yan-lan;WEI Mao-xin;LIU Gong-de;WEN Li-xiang;XIE Chao-min;Guangxi Sub-tropical Crops Research Institute;
..............page:122-125
Effect of the optimizing key technology on the quality of fermented fish
YAO Cheng-qiang;LIU Xiao-yu;ZHENG Qiao-ran;LI Jing-yu;College of Life Science;Yangtze Normal University;
YAO Cheng-qiang;LIU Xiao-yu;ZHENG Qiao-ran;LI Jing-yu;College of Life Science;Yangtze Normal University;
..............page:125-128
Optimization of nitrate reductase-producing condition for Staphylococcus carnosus RG-10 isolated from Rugao ham
WANG Miao;XU Zheng-zheng;GUO Ming-liang;WU Man-gang;GE Qing-feng;XU Bao-cai;HAN Qing-qing;YU Hai;School Food Science and Engineering;Yangzhou University;Jiangsu Yurun Group;Nantong Haote Food Co;. Ltd.;
WANG Miao;XU Zheng-zheng;GUO Ming-liang;WU Man-gang;GE Qing-feng;XU Bao-cai;HAN Qing-qing;YU Hai;School Food Science and Engineering;Yangzhou University;Jiangsu Yurun Group;Nantong Haote Food Co;. Ltd.;
..............page:130-138
Analysis of amino acid composition and evaluation of nutritional quality in three breeds of rare fowl muscle
ZHAO Hui;LIU Ji-yong;LIU Cao;XIAO Jia-mei;LI Hong;WANG Yu-fang;WANG Feng;Chinese Academy of Agricultural Sciences;Institute of Special Wild Economic Animal and Plant;
ZHAO Hui;LIU Ji-yong;LIU Cao;XIAO Jia-mei;LI Hong;WANG Yu-fang;WANG Feng;Chinese Academy of Agricultural Sciences;Institute of Special Wild Economic Animal and Plant;
..............page:138-142
Optimize of strain ratio on Cantonese fermented sausage
HUANG Jin-zhi;YANG Rong-ling;LIU Xue-ming;TANG Dao-bang;QU Zhi;College of Bio-engineering;Jiangxi Agricultural University;Sericulture and Agri-food Research Institute;Guangdong Academy of agricultural Sciences;
HUANG Jin-zhi;YANG Rong-ling;LIU Xue-ming;TANG Dao-bang;QU Zhi;College of Bio-engineering;Jiangxi Agricultural University;Sericulture and Agri-food Research Institute;Guangdong Academy of agricultural Sciences;
..............page:143-146
Effect of flammulina extract on pacific white shrimp(Litopenaeus vannamei) during iced storage
LYU Hua;YU Cheng-Long;YUAN Gao-feng;School of Food and Pharmacy;Zhejiang Ocean University;
LYU Hua;YU Cheng-Long;YUAN Gao-feng;School of Food and Pharmacy;Zhejiang Ocean University;
..............page:147-150
..............page:150
Effect of different additives on noddle quality of wheat Pubing9946
SUN Ru;LIANG Ling;ZHANG Zheng-mao;XING Qin-hui;College of Food Science and Engineering;Northwest Agriculture and Forestry University;
SUN Ru;LIANG Ling;ZHANG Zheng-mao;XING Qin-hui;College of Food Science and Engineering;Northwest Agriculture and Forestry University;
..............page:152-158
The manufacture technology of Wuxi little basket bun wrapper
XIE Qiang;MIAO Shu-ping;MAO Yu-yang;Jiangsu Wuxi Institut of Commerce;School of Tourism Culinary Science;Yangzhou University;
XIE Qiang;MIAO Shu-ping;MAO Yu-yang;Jiangsu Wuxi Institut of Commerce;School of Tourism Culinary Science;Yangzhou University;
..............page:158-162
Effect of different drying methods on nutritional and functional properties of sweet potato leaf powder and the screening on evaluating indicators
SONG Zhen;MU Tai-hua;SUN Hong-nan;XI Li-sha;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
SONG Zhen;MU Tai-hua;SUN Hong-nan;XI Li-sha;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:163-169
Optimization the extraction process of safflower seed meal protein
DONG Cong;LI Fang;WANG Lin;XU Jia;MA Xiao-lan;KONG Ling-ming;College of Food and Pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
DONG Cong;LI Fang;WANG Lin;XU Jia;MA Xiao-lan;KONG Ling-ming;College of Food and Pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
..............page:169-172
Analysis of volatile compounds in tartary buckwheat flour, bran and husk
WANG Zhuo-chen;YU Li;CHENG Jiang-hua;XIE Ning-ning;HUANG Jing-jing;Institute of Agro-Products Processing Science and Technology;Anhui Academy of Agricultural Sciences;
WANG Zhuo-chen;YU Li;CHENG Jiang-hua;XIE Ning-ning;HUANG Jing-jing;Institute of Agro-Products Processing Science and Technology;Anhui Academy of Agricultural Sciences;
..............page:172-177
Preparation of xylooligosaccharides from corncob by acid-compound enzymes hydrolysis
SUN Jun-tao;XIAO Fu-gang;LI Yuan-yuan;College of Food Science and Biotechnology;Xuchang University;
SUN Jun-tao;XIAO Fu-gang;LI Yuan-yuan;College of Food Science and Biotechnology;Xuchang University;
..............page:178-182
Pollution levels of perfluorochemicals in edible oil from the market in Guiyang
XU Rui;TAN Hong;YANG Hong-bo;SUN Hai-da;HE Jin-lin;Guizhou University;Guizhou Academy of Analysis Test;
XU Rui;TAN Hong;YANG Hong-bo;SUN Hai-da;HE Jin-lin;Guizhou University;Guizhou Academy of Analysis Test;
..............page:182-186
Hepatoprotective effcets of polysaccharide from Phellinus baumii Pilát mycelia on D-galactose-induced oxidative stress in mice
LUO Jian-guang;ZENG Xiao-xiong;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Development Center for Food Processing;College of Food Science and Technology;Nanjing Agricultural University;
LUO Jian-guang;ZENG Xiao-xiong;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Development Center for Food Processing;College of Food Science and Technology;Nanjing Agricultural University;
..............page:188-191
Optimization of ultrasonic-microwave assisted extraction of polysaccharides from superfine powder of Auricularia Polytricha
CHEN Qing-min;YU Hui;JIANG Gui-chuan;YU Ke-xue;HAO Zheng-hong;YUE Feng-li;Department of Food Science and Technology;Shandong Agriculture and Engineering University;
CHEN Qing-min;YU Hui;JIANG Gui-chuan;YU Ke-xue;HAO Zheng-hong;YUE Feng-li;Department of Food Science and Technology;Shandong Agriculture and Engineering University;
..............page:192-197
Optimization of extraction conditions of polyphenols from pomegranate peel assisted by ultrasound and chelating agent by response surface methodology
GUO Qing-he;HE Chen;YAOSI Min-qiang;LI Yan-fang;LYU Yuan-ping;Department of Food Engineering;Sichuan University;
GUO Qing-he;HE Chen;YAOSI Min-qiang;LI Yan-fang;LYU Yuan-ping;Department of Food Engineering;Sichuan University;
..............page:198-202
Antioxidant capacity and contents of polyphenols in pericarps and stones of Dimocarpus longan
LIU Chun-li;YAN Xiao-jie;YANG Zi-ming;CHEN Yue-yuan;LU Feng-lai;GUAN Xiao-li;HUANG Yong-lin;LI Dian-peng;Guangxi Normal University;Guangxi Institute of Botany;Guangxi Zhuangzu Autonomous Region and the Chinese Academy of Sciences;Guangxi University of Chinese Medicine;
LIU Chun-li;YAN Xiao-jie;YANG Zi-ming;CHEN Yue-yuan;LU Feng-lai;GUAN Xiao-li;HUANG Yong-lin;LI Dian-peng;Guangxi Normal University;Guangxi Institute of Botany;Guangxi Zhuangzu Autonomous Region and the Chinese Academy of Sciences;Guangxi University of Chinese Medicine;
..............page:203-206+211
Optimization of ultrasonic extraction conditions of polyphenols from walnut green husk by response surface methodology
ZHU Xia;LIU Yu-cong;WU Zhen-lin;GUO Li-juan;LUO You;LI Huan-rong;College of Food Science and Pharmacy;Xinjiang Agricultural University;
ZHU Xia;LIU Yu-cong;WU Zhen-lin;GUO Li-juan;LUO You;LI Huan-rong;College of Food Science and Pharmacy;Xinjiang Agricultural University;
..............page:207-211
Optimization of the extraction process of tea polyphenols from tea dust by response surface methodology and β-CD
FENG Huan-huan;CHEN Shi-wen;GAO Meng-xiang;College of Life Science;Yangtze University;
FENG Huan-huan;CHEN Shi-wen;GAO Meng-xiang;College of Life Science;Yangtze University;
..............page:212-216
Optimization of accelerated solvent extraction technique for aloin from skin of aloe vero
HE Yi-fei;LIU Ping-huai;JIA Yuan-yuan;YAN Xiao-bing;FU Jing;Material and Chemical Engineering College;Hainan University;
HE Yi-fei;LIU Ping-huai;JIA Yuan-yuan;YAN Xiao-bing;FU Jing;Material and Chemical Engineering College;Hainan University;
..............page:217-221
Degradation kinetics of anthocyanins in purple sweet potato
SHI Shuang-ni;TIAN Di-ying;MENG Yue-cheng;CHEN Jie;School of Food Science and Biotechnology;Zhejiang Gongshang University;
SHI Shuang-ni;TIAN Di-ying;MENG Yue-cheng;CHEN Jie;School of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:221-224
Screening research on inhibition of angiotensin converting enzyme active fraction from walnut kernel
LI Xu;ZHAO Chao;GONG Xiao-jian;ZHOU Xin;Guizhou Mountain Environmental information System and Ecological Environmental Protection Key Laboratory;The Research Center for Quality Control of Nature Medicine Guizhou Normal University;
LI Xu;ZHAO Chao;GONG Xiao-jian;ZHOU Xin;Guizhou Mountain Environmental information System and Ecological Environmental Protection Key Laboratory;The Research Center for Quality Control of Nature Medicine Guizhou Normal University;
..............page:225-228
Stability study of puerarin
GUO Hai-dong;JIANG Yan;SHANGGUAN Xin-chen;ZHANG Qing-feng;Jiangxi Key Laboratory of Natural Product Research and Development;College of Food Science and Engineering;Jiangxi Agricultural University;
GUO Hai-dong;JIANG Yan;SHANGGUAN Xin-chen;ZHANG Qing-feng;Jiangxi Key Laboratory of Natural Product Research and Development;College of Food Science and Engineering;Jiangxi Agricultural University;
..............page:229-232
Separation purification and bioactivities of total flavonoids from Folium Eriobotryae
LIN Guo-rong;WU Lei;WU Jin-cheng;Putian University College of Environmental and Biological Engineering;Tianjin Key Laboratory of Pulp and Paper;College of Material Science and Chemical Engineering;Tianjin University of Science and Technology;
LIN Guo-rong;WU Lei;WU Jin-cheng;Putian University College of Environmental and Biological Engineering;Tianjin Key Laboratory of Pulp and Paper;College of Material Science and Chemical Engineering;Tianjin University of Science and Technology;
..............page:233-237
Optimization on the extraction of active agent for raspberry
HU Jing;Physical Education College;Hebei Normal University;Physical Education College;Hengshui University;
HU Jing;Physical Education College;Hebei Normal University;Physical Education College;Hengshui University;
..............page:238-241
Optimizing technology of pectin from banana peel
LIU Kai-dong;HUANG Yong-lian;LI Hai-li;YUAN Chang-chun;WANG Yan;MO Xiao-hong;Life Science and Technology School;Zhanjiang Normal University;
LIU Kai-dong;HUANG Yong-lian;LI Hai-li;YUAN Chang-chun;WANG Yan;MO Xiao-hong;Life Science and Technology School;Zhanjiang Normal University;
..............page:242-245
Optimization of ultrasonic extraction of nucleotide from Flammulina velutipes mycorhiza
ZI Ying-lei;GAO Hong;JIA Li-rong;LI Zhi-gang;GUO Jia-yan;College of Light Industry;Textile and Food Engineering;Sichuan University;
ZI Ying-lei;GAO Hong;JIA Li-rong;LI Zhi-gang;GUO Jia-yan;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:246-250
Nucleic acid hydrolyze technology and 5’-nucleotides stability of Agaricus bisporus waste stipe
LI Shun-feng;WANG An-jian;HOU Chuan-wei;SHEN Qi;WEI Shu-xin;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
LI Shun-feng;WANG An-jian;HOU Chuan-wei;SHEN Qi;WEI Shu-xin;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
..............page:251-255
Comparing research on functionality of rice bran protein extracted by alkali and ultrasonic-assisted dual-enzyme
YU Lei;ZHANG Wei;QIAO Xiao-tong;LI Xiao-meng;LIU Jia-nan;College of Food Science and Engineering;Jilin Agricultural University;
YU Lei;ZHANG Wei;QIAO Xiao-tong;LI Xiao-meng;LIU Jia-nan;College of Food Science and Engineering;Jilin Agricultural University;
..............page:256-261
Study on the preparation of separation with hot alkali method for ground cherry seed proteins
ZHANG Duo;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;
ZHANG Duo;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;
..............page:261-263
..............page:264
Impact on decomposition of proteins in raw material by multiple strain culture with process of high-salt-diluted state fermentation
CHENG Shi-jie;LIU Chang-hai;CHEN Sui;LI Hai-zhou;College of Food Science and Technology;Zhongkai University of Agriculture and Engineering;Guangdong Meiweixian Flavoring Foods Co.;Ltd.;
CHENG Shi-jie;LIU Chang-hai;CHEN Sui;LI Hai-zhou;College of Food Science and Technology;Zhongkai University of Agriculture and Engineering;Guangdong Meiweixian Flavoring Foods Co.;Ltd.;
..............page:266-270
Konjac glucomannan’s wet phosphoric acid esterification modification
ZHANG Fan;LI Jian-bin;LU Deng-jun;CHEN Xiao-yun;WEI Juan;Light Industry and Food Engineering Institute;Guangxi University;
ZHANG Fan;LI Jian-bin;LU Deng-jun;CHEN Xiao-yun;WEI Juan;Light Industry and Food Engineering Institute;Guangxi University;
..............page:270-273
Difference in the properties among the hydroxypropyl distarch phosphates from various raw starches and their applications in yoghurt production
HE Shao-kai;GUO Zhen-fu;YANG Wen-ying;LIU Wen-juan;SHI Qi-yun;TIAN Ying-liang;Gansu Engineering and Technology Research Center of Modified Potato Starch;Gansu GLDARK Modified Potato Starch Co;Ltd;
HE Shao-kai;GUO Zhen-fu;YANG Wen-ying;LIU Wen-juan;SHI Qi-yun;TIAN Ying-liang;Gansu Engineering and Technology Research Center of Modified Potato Starch;Gansu GLDARK Modified Potato Starch Co;Ltd;
..............page:274-278
Improvement of thermal stability of endocellulase by using additive agents
LI Jing-yi;YU Hong-wei;ZHAO Nan;MA Wen;GUO Run-fang;Agricultural University of Hebei;College of Food Science and Technology;Hebei Science and Technology Information Research Institute;
LI Jing-yi;YU Hong-wei;ZHAO Nan;MA Wen;GUO Run-fang;Agricultural University of Hebei;College of Food Science and Technology;Hebei Science and Technology Information Research Institute;
..............page:279-283
Research of different film coating in the preservation of sweet pomelos
LIU Da-miao;LI Xi-hong;SHAO Chong-xiao;LI Qi;LIU Xiang-jun;LI Juan-juan;Tianjin University of Science and Technology;Tianjin Jiesheng Donghui Fresh Technology Co.;Ltd.;
LIU Da-miao;LI Xi-hong;SHAO Chong-xiao;LI Qi;LIU Xiang-jun;LI Juan-juan;Tianjin University of Science and Technology;Tianjin Jiesheng Donghui Fresh Technology Co.;Ltd.;
..............page:284-287
Preparation technique on microencapsulation antistaling agent and preservation of grape
ZHANG Yan;WANG Chun-yu;JIANG Wen-li;WANG Shi-qing;College of Food Science and Engineering;Qingdao Agricultural University;Library;Qingdao Agricultural University;
ZHANG Yan;WANG Chun-yu;JIANG Wen-li;WANG Shi-qing;College of Food Science and Engineering;Qingdao Agricultural University;Library;Qingdao Agricultural University;
..............page:288-292
Application of immunochromatography test strip for rapid detection of Mycotoxin
YAO Jia;NIU Xiao-rong;WANG Yan;JIN Jing;SONG Shan-wu;WANG Yu;YIN Yan;JIA Jian-bin;Beijing Institute of Grain Science;Beijing Guchuan Rice Industry Co.;Ltd.;
YAO Jia;NIU Xiao-rong;WANG Yan;JIN Jing;SONG Shan-wu;WANG Yu;YIN Yan;JIA Jian-bin;Beijing Institute of Grain Science;Beijing Guchuan Rice Industry Co.;Ltd.;
..............page:294-298
The insitu fast detect of residual pesticide and heavy metal in rice of Ning Xia
WANG Yan;NIU Xiao-rong;YAO Jia;JIN Jing;SONG Shan-wu;WANG Yu;YIN Yan;JIA Jian-bin;Beijing Institute of Grain Science;Beijing Guchuan Rice Industry Co.;Ltd.;
WANG Yan;NIU Xiao-rong;YAO Jia;JIN Jing;SONG Shan-wu;WANG Yu;YIN Yan;JIA Jian-bin;Beijing Institute of Grain Science;Beijing Guchuan Rice Industry Co.;Ltd.;
..............page:298-301
Study on trace element selenium background distribution and content analysis in soil of the traceable rice in Ningxia
JIA Jian-bin;LI Guo-zhen;FU Ting-ting;JIN Jing;NIU Xiao-rong;WANG Yu;Beijing Institute of Grain Sciences;Xinjiang Institute of Ecology and Geography;Chinese Academy of Sciences;
JIA Jian-bin;LI Guo-zhen;FU Ting-ting;JIN Jing;NIU Xiao-rong;WANG Yu;Beijing Institute of Grain Sciences;Xinjiang Institute of Ecology and Geography;Chinese Academy of Sciences;
..............page:302-304
Discrimination method of different origin apples based on near infrared spectroscopy
ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;LI Chun-yuan;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;LI Chun-yuan;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
..............page:305-309
Mid-infrared spectroscopy with linear discrimination analysis for rapid discrimination of floral origin of honey
CHEN Lan-zhen;ZHANG Yan-nan;WU Li-ming;YE Zhi-hua;LI Yi;ZHANG Wen-juan;ZHAO Jing;XUE Xiao-feng;Bee Research Institute;Chinese Academy of Agricultural Sciences;Bee Products Quality and Safety Risk Assessment Laboratory;Chinese Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-Products;Chinese Academy of Agricultural Sciences;
CHEN Lan-zhen;ZHANG Yan-nan;WU Li-ming;YE Zhi-hua;LI Yi;ZHANG Wen-juan;ZHAO Jing;XUE Xiao-feng;Bee Research Institute;Chinese Academy of Agricultural Sciences;Bee Products Quality and Safety Risk Assessment Laboratory;Chinese Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-Products;Chinese Academy of Agricultural Sciences;
..............page:310-314
Establishment of NIR similarity matching analysis model of Sands blue diamond wine
XU Rui;TAN Hong;HE Jin-lin;WEI He-nan;ZHANG Yun-yi;Guizhou University;Guizhou Academy of Analysis Test;
XU Rui;TAN Hong;HE Jin-lin;WEI He-nan;ZHANG Yun-yi;Guizhou University;Guizhou Academy of Analysis Test;
..............page:315-318
Rapidly qualitative discrimination of minced chicken in minced pork by near infrared reflectance spectroscopy
JIANG Yi-li;HAO Li-hua;ZHANG Li-hua;WU Xiao-zong;ZONG Wei;Henan Province Product Quality Supervision and Inspection Center;College of Food and Biological Engineering;Zhengzhou University of Light Industry;
JIANG Yi-li;HAO Li-hua;ZHANG Li-hua;WU Xiao-zong;ZONG Wei;Henan Province Product Quality Supervision and Inspection Center;College of Food and Biological Engineering;Zhengzhou University of Light Industry;
..............page:319-322+326
Determination of total flavonoids in Xisha Noni juice
CHENG Chi;LI Xue;LI Jin-xia;LIANG Han-qiao;TAN Wang-qiao;CHEN Jian-guo;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Hainan Noni Biological Engineering Development Co.;Ltd.;
CHENG Chi;LI Xue;LI Jin-xia;LIANG Han-qiao;TAN Wang-qiao;CHEN Jian-guo;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Hainan Noni Biological Engineering Development Co.;Ltd.;
..............page:323-326
Study on the changes of endogenous plasticizers with radiation generated in rice wine
WENG Guang-can;SUN Ying-xia;DING Yu-ting;Jiaxing Agriculture Products Supervision & Testing Agency;Jiaxing Product Quality Supervision Testing Institute;Zhejiang University of Technology;
WENG Guang-can;SUN Ying-xia;DING Yu-ting;Jiaxing Agriculture Products Supervision & Testing Agency;Jiaxing Product Quality Supervision Testing Institute;Zhejiang University of Technology;
..............page:327-330
Determination of 17 mycotoxins in flour by high performance liquid chromatography-tandem mass spectrometry
WANG Feng;CANG Yi-peng;CAI Jing;FU Jing;LIU Cheng-zhi;Jiangsu Provincial Supervising & Testing Research Institute for Food and Drug;Jiangsu Provincial Supervising & Testing Research Institute for Product Quality;
WANG Feng;CANG Yi-peng;CAI Jing;FU Jing;LIU Cheng-zhi;Jiangsu Provincial Supervising & Testing Research Institute for Food and Drug;Jiangsu Provincial Supervising & Testing Research Institute for Product Quality;
..............page:331-335
Determination of cyclopiazonic acid in peanut and corn by high performance liquid chromatography
ZHUGE Qing;GE Le-yong;LI Bo-bin;FAN Yang-bo;ZENG Hong-yan;HUANG Xiao-li;XIA Wei-fang;Shaoxing Testing Institute of Quality Technical Supervision;National Center for Quality Supervision and Testing of Rice Wine;
ZHUGE Qing;GE Le-yong;LI Bo-bin;FAN Yang-bo;ZENG Hong-yan;HUANG Xiao-li;XIA Wei-fang;Shaoxing Testing Institute of Quality Technical Supervision;National Center for Quality Supervision and Testing of Rice Wine;
..............page:335-339
Determination of aflatoxins in edible oil base on LTQ-Orbitrap
LI Yong-le;LI Yuan-wen;Shenzhen Academy of Metrology and Quality Inspection;
LI Yong-le;LI Yuan-wen;Shenzhen Academy of Metrology and Quality Inspection;
..............page:340-343
..............page:344-345
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..............page:348