1005-9989
2014 Issue 4
K.fragilis β-D-galactosidase immobilization by adsorption in ionic exchange resin DOEX~ 50WX8 for milk lactose hydrolysis
MENG Xian-fang;LIU Jian-fu;BAI Zheng-chen;School of Science;Tianjin University of Commerce;School of Biotechnology & Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;
MENG Xian-fang;LIU Jian-fu;BAI Zheng-chen;School of Science;Tianjin University of Commerce;School of Biotechnology & Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;
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Fermentation optimization of pro-transglutaminase produced by a recombinant Yarrowia lipolytica strain
WAN Dan;SUN Ke-qin;LIU Song;WANG Miao;College of Food Science;Jiangnan University;School of Biotechnology;Jiangnan University;
WAN Dan;SUN Ke-qin;LIU Song;WANG Miao;College of Food Science;Jiangnan University;School of Biotechnology;Jiangnan University;
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Isolation of an agarase-producing bacterium from the soil and optimization of cultural medium
CHEN Hong;ZHANG Jian-fen;KE Wei;College of Biological and Environmental Engineering;Zhejiang Shuren University;
CHEN Hong;ZHANG Jian-fen;KE Wei;College of Biological and Environmental Engineering;Zhejiang Shuren University;
..............page:10-14
Isolation,identification and red pigment properties of fungi in rhizosphere soil
WANG Li-juan;ZHANG Fei;HE Pei-xin;School of Food and Biological Engineering;Zhengzhou University of Light Industry;
WANG Li-juan;ZHANG Fei;HE Pei-xin;School of Food and Biological Engineering;Zhengzhou University of Light Industry;
..............page:15-19
Isolation of an agarase-producing strain and optimization of its cultivation for high agarase activity
HE Yu;LUO Fu-wen;YAO Zi-ang;LI Qian;WANG Xue-wei;WU Hai-ge;Life Science and Technology College;Dalian University;Department of General Surgery;The Second Affiliated Hospital of Dalian Medical University;
HE Yu;LUO Fu-wen;YAO Zi-ang;LI Qian;WANG Xue-wei;WU Hai-ge;Life Science and Technology College;Dalian University;Department of General Surgery;The Second Affiliated Hospital of Dalian Medical University;
..............page:20-26
Essential groups of polyphenol oxidase from jackfruit
MA Yi-li;TAO Yi-ming;College of Biotechnology;Guilin Medical University;
MA Yi-li;TAO Yi-ming;College of Biotechnology;Guilin Medical University;
..............page:26-29
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Effects of different treatments on quality of tomato during shelf-life
YU Ding-lang;WANG Wei-qi;SUN Hao;TAN Shu-ming;College of Life Sciences;Guizhou University;Key Laboratory of Agricultural and Products Store & Process of Guizhou Province;
YU Ding-lang;WANG Wei-qi;SUN Hao;TAN Shu-ming;College of Life Sciences;Guizhou University;Key Laboratory of Agricultural and Products Store & Process of Guizhou Province;
..............page:32-36
Mathematical model of microwave combining with heated-air in Radix Puerariae drying
LIANG Huan-qiu;LI Yuan-zhi;DU Hai-zhen;CAI Feng-ya;ZHANG Shu-xian;ZHAO Bing;College of Food Science;South China Agricultural University;Guangzhou Qingxiang Agricultural Products Limited Company;
LIANG Huan-qiu;LI Yuan-zhi;DU Hai-zhen;CAI Feng-ya;ZHANG Shu-xian;ZHAO Bing;College of Food Science;South China Agricultural University;Guangzhou Qingxiang Agricultural Products Limited Company;
..............page:36-39
Effect of contact time on evaporation residue of dairy products packaging materials
ZHANG Ya-jun;SONG Li-jun;WANG Xing;Inner Mongolia Yili Industrial Group Company Limited;
ZHANG Ya-jun;SONG Li-jun;WANG Xing;Inner Mongolia Yili Industrial Group Company Limited;
..............page:40-42
Effect of dense phase carbon dioxide as a sterilization on jujube clarified juice
ZHAO Guang-yuan;CHANG Yang;ZONG Wei;Food and Biological Engineering College;Zhengzhou University of Light Industry;
ZHAO Guang-yuan;CHANG Yang;ZONG Wei;Food and Biological Engineering College;Zhengzhou University of Light Industry;
..............page:43-46
Effects of steaming treatment on the higher alcohols content in the jujube brandy
YIN Bao-ying;WANG Jie;SUN Jian-feng;BAI Feng-qi;CHI Chao-yi;GUO Jie;College of Food Science and Technology;Agricultural University of Hebei;
YIN Bao-ying;WANG Jie;SUN Jian-feng;BAI Feng-qi;CHI Chao-yi;GUO Jie;College of Food Science and Technology;Agricultural University of Hebei;
..............page:47-50
Property of polyphenol oxidase from Xinyang population cultivar
SUN Mu-fang;CHEN Yi;Tea Department of Xinyang College of Agriculture and Forestry;Engineering Technology Research Center of Xinyang Maojian Tea Industry;University of Henan Province;
SUN Mu-fang;CHEN Yi;Tea Department of Xinyang College of Agriculture and Forestry;Engineering Technology Research Center of Xinyang Maojian Tea Industry;University of Henan Province;
..............page:51-53
Effects of hydrolysis time and molecular weight distribution on the allergen level of peanut protein
MA Tao;LIN Feng;CHEN Liang;JIN Zhen-tao;GU Rui-zeng;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
MA Tao;LIN Feng;CHEN Liang;JIN Zhen-tao;GU Rui-zeng;CAI Mu-yi;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:54-58
Multi-enzyme hydrolysis of walnut protein
JIA Jing-lin;LIU Xiao-li;TANG Lu-lu;LI Hu;HOU Xu-jie;College of Life Sicences;Tarim University;Xinjiang Production &Construction Corps Key Laboratory of Agriculture Products Processing in Xinjiang South;
JIA Jing-lin;LIU Xiao-li;TANG Lu-lu;LI Hu;HOU Xu-jie;College of Life Sicences;Tarim University;Xinjiang Production &Construction Corps Key Laboratory of Agriculture Products Processing in Xinjiang South;
..............page:58-63
Fermentation conditions of purple sweetpotato wine
WANG Shi-qing;TIAN Wei-zheng;LI Jing;YU Cui-fang;JIANG Wen-li;ZHANG Yan;Food Science and Engineering College;Qingdao Agricultural University;
WANG Shi-qing;TIAN Wei-zheng;LI Jing;YU Cui-fang;JIANG Wen-li;ZHANG Yan;Food Science and Engineering College;Qingdao Agricultural University;
..............page:64-68+72
Processing technology of Siraitia grosvenorii root’s startch by wet milling and enzymic method
YANG Hong-yuan;Guangxi Vocational & Technical College;
YANG Hong-yuan;Guangxi Vocational & Technical College;
..............page:69-73
Effect of different types of yeast on the quality of blueberry wine
LI Ying;HAN Li-jie;LIU Zi-ling;LV Jia-ning;JIN Tie-yan;College of Science;Yanbian University;College of Agriculture;Yanbian University;
LI Ying;HAN Li-jie;LIU Zi-ling;LV Jia-ning;JIN Tie-yan;College of Science;Yanbian University;College of Agriculture;Yanbian University;
..............page:73-77
Development and shelf-life of areca flower tea beverage
LI Liang;JI Jian-bang;KANG Xiao-ning;DAI Ping;FU Chuan-xian;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;College of Food;Hainan University;
LI Liang;JI Jian-bang;KANG Xiao-ning;DAI Ping;FU Chuan-xian;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Sciences;College of Food;Hainan University;
..............page:78-83
The exploration of ultrasonic assisted extraction technology of roses and formulation of the oral liquid of roses
FANG Shu-ling;MENG Yue-cheng;CHEN Jie;College of Food Science & Biotechnology;Zhejiang Gongshang University;
FANG Shu-ling;MENG Yue-cheng;CHEN Jie;College of Food Science & Biotechnology;Zhejiang Gongshang University;
..............page:84-88
Preparation on oats lactic acid bacteria beverage
LIU Rui-shan;HAN Tian-tian;Engineering Technology Center;Henan Miaoyu Beverage Incorporated Company;
LIU Rui-shan;HAN Tian-tian;Engineering Technology Center;Henan Miaoyu Beverage Incorporated Company;
..............page:88-91
Development of on lactic acid fermented beverage of Actinidia arguta juice
YANG Yu-hong;WANG Xiao-xin;YANG Jian;ZHANG Guang-yu;KANG Zong-li;Engineering College of Life;Shenyang Institute of Technology;College of Biological Science and Technology;Shenyang Agricultural University;
YANG Yu-hong;WANG Xiao-xin;YANG Jian;ZHANG Guang-yu;KANG Zong-li;Engineering College of Life;Shenyang Institute of Technology;College of Biological Science and Technology;Shenyang Agricultural University;
..............page:92-96
Development and sensory evaluation of solid milk tea
ZHONG Jia-na;CHEN Jie;MENG Yue-cheng;College of Food Science & Biotechnology;Zhejiang Gongshang University;
ZHONG Jia-na;CHEN Jie;MENG Yue-cheng;College of Food Science & Biotechnology;Zhejiang Gongshang University;
..............page:96-100
Processing technology of sweet potato rice milk compound beverage
MA Li;DONG Zi-han;LI Yi-he;WANG Meng;Jiangsu Vocational and Technical College of Finance & Economic;
MA Li;DONG Zi-han;LI Yi-he;WANG Meng;Jiangsu Vocational and Technical College of Finance & Economic;
..............page:101-104
Development of the deer placenta polypeptide chewable tablet
PI Yu-zhen;SUN Wen-hua;GUAN Chu-yu;YUE Xi-qing;College of Food;Shenyang Agriculture University;
PI Yu-zhen;SUN Wen-hua;GUAN Chu-yu;YUE Xi-qing;College of Food;Shenyang Agriculture University;
..............page:105-109
Development and application of ozone in the food industry
JIANG Xue;YU Peng;State Key Laboratory of Dairy Biotechnology;Technology Center Bright Dairy & Food Co.;Ltd.;
JIANG Xue;YU Peng;State Key Laboratory of Dairy Biotechnology;Technology Center Bright Dairy & Food Co.;Ltd.;
..............page:110-113
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Effect of rosemary on color protection and oxidative stability of sliced cooked cured hams
SUN Wei-qing;College of Life Science;Yangtze University;
SUN Wei-qing;College of Life Science;Yangtze University;
..............page:116-121
Effects of geese blood addition amounts on sensory evaluation and texture characteristics of blood sausage
LI Mei-lian;YAO Ru;HUANG Ni-zi;LIU Qing-su;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi University;
LI Mei-lian;YAO Ru;HUANG Ni-zi;LIU Qing-su;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi University;
..............page:122-128
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High hydrostatic pressure(HHP) preservation process of Sinonovacula constricta
YANG Hua;ZHANG Li-ling;ZHANG Hui-en;WANG Ye-qing;Faculty of Biological and Environmental Science;Zhejiang Wanli University;Ningbo University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
YANG Hua;ZHANG Li-ling;ZHANG Hui-en;WANG Ye-qing;Faculty of Biological and Environmental Science;Zhejiang Wanli University;Ningbo University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:129-134
Preparation of convenience frozen lobster and effect of freezing methods on its quality
BAI Qing-yun;CHEN Ting;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;
BAI Qing-yun;CHEN Ting;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;
..............page:135-139
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Effects of the waxy maize powder on the wheat flour and bread
SONG Sha-sha;CHEN Xiang-yan;GONG Zhi-qing;WANG Wen-liang;SHI Xian-quan;Institute of Agricultural Products;Shandong Academy of Agricultural Science;
SONG Sha-sha;CHEN Xiang-yan;GONG Zhi-qing;WANG Wen-liang;SHI Xian-quan;Institute of Agricultural Products;Shandong Academy of Agricultural Science;
..............page:142-145
The manufacture technology of rice flour bread
ZHANG Hong-kang;FENG Jian-kun;CHEN Xiao-hua;College of Light Industry and Food Sciences;Zhongkai University of Agriculture and Engineering;
ZHANG Hong-kang;FENG Jian-kun;CHEN Xiao-hua;College of Light Industry and Food Sciences;Zhongkai University of Agriculture and Engineering;
..............page:146-150
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Preparation of Coix lacryma-jobi cake
SU Lin;ZHAO Ya-juan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
SU Lin;ZHAO Ya-juan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:151-154
Extraction process and fundamental characteristic of waxy wheat starch
ZHANG Xiao;HUANG Jia-hao;CHEN Pei;LI Yuan-zhi;College of Food Science;South China Agriculture University;
ZHANG Xiao;HUANG Jia-hao;CHEN Pei;LI Yuan-zhi;College of Food Science;South China Agriculture University;
..............page:155-159
Methods of preventing starch food retrogradation
LI Hong-liang;ZHAO Min;College of Life Science & Engineering;Shaanxi University of Science & Technology;
LI Hong-liang;ZHAO Min;College of Life Science & Engineering;Shaanxi University of Science & Technology;
..............page:159-162
Optimization of starch syrup production process by enzymatic extrusion broken rice
MU Ying-chun;XIE Chun-zhi;YANG Fu-guang;LI Ze-xiu;SU Wei;College of Wine and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Southern Analysis and Test Center of Guizhou University;
MU Ying-chun;XIE Chun-zhi;YANG Fu-guang;LI Ze-xiu;SU Wei;College of Wine and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;Southern Analysis and Test Center of Guizhou University;
..............page:163-168
Optimization of enzymatic extraction conditions for rice bran protein by response surface methodology
LIAO Yu-jie;WAN Duan-ji;WU Zheng-qi;MA Chao;WU Yao;School of Chemical and Environmental Engineering;Hubei University of Technology;Membrane Technology Research Institute;Hubei University of Technology;
LIAO Yu-jie;WAN Duan-ji;WU Zheng-qi;MA Chao;WU Yao;School of Chemical and Environmental Engineering;Hubei University of Technology;Membrane Technology Research Institute;Hubei University of Technology;
..............page:169-173
Extraction of cottonseed protein by sodium hydroxide and optimization by response surface method
WU Yao;WU Zheng-qi;WAN Duan-ji;YANG Tao;LIAO Yu-jie;MA Chao;College of Resource and Environment Engineering;Hubei University of Technology;College of Food and Pharmaceutical Engineering;Hubei University of Technology;
WU Yao;WU Zheng-qi;WAN Duan-ji;YANG Tao;LIAO Yu-jie;MA Chao;College of Resource and Environment Engineering;Hubei University of Technology;College of Food and Pharmaceutical Engineering;Hubei University of Technology;
..............page:173-177
Oil tank handling techhniques about stored edible vegetable oil by nitrogen charge
CHENG Hong;LI Qing-peng;Beijing Nanyuan Edible Vegetable Oil Factory;
CHENG Hong;LI Qing-peng;Beijing Nanyuan Edible Vegetable Oil Factory;
..............page:178-180
Extraction of raw polysaccharides from plantain peel
JIA Bao-zhu;BAO Jin-yong;FU Meng-mei;BAI Yong-liang;PENG Zhen-fu;YANG Gong-ming;South China Agricultural University;
JIA Bao-zhu;BAO Jin-yong;FU Meng-mei;BAI Yong-liang;PENG Zhen-fu;YANG Gong-ming;South China Agricultural University;
..............page:182-187
Optimization of polyphenols extraction from the fruits of autumn olive
CHENG Jian-hong;LIU Hui-bin;XU Fang;China Agricultural University;
CHENG Jian-hong;LIU Hui-bin;XU Fang;China Agricultural University;
..............page:187-190
Dynamic on the pressurized extraction of flavonoids from Sophora japonica L.
ZHANG Di;ZHAO Wen-ying;RONG Jin-hua;ZHU Qing-shu;College of Chemical Engineering;Qingdao University of Science and Technology;
ZHANG Di;ZHAO Wen-ying;RONG Jin-hua;ZHU Qing-shu;College of Chemical Engineering;Qingdao University of Science and Technology;
..............page:191-194
Optimzing acid extraction technology of gallic acid from fruit hull of Camellia oleifera Abel
CHEN Qiu-ping;SHEN Jian-fu;ZHAO Yi-chao;College of Biological & Environmental Sciences;Zhejiang Wanli University;School of Biosystems Engineering and Food Science;Zhejiang University;
CHEN Qiu-ping;SHEN Jian-fu;ZHAO Yi-chao;College of Biological & Environmental Sciences;Zhejiang Wanli University;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:195-198
α-Glucosidase inhibitors from the fruits of Terminalia Chebula Retz.
YANG Lan-ping;ZHU Jing-bo;DING Yan;KOU Zi-nong;WANG Zhen-zhong;XIAO Wei;School of Food Science and Technology;Dalian Polytechnic University;Institute of Chemical Research and Application on Plant Resources;Dalian Polytechnic University;Modern Educational Technology Department;Dalian Polytechnic University;Jiangsu Kanion Pharmaceutical Co.;Ltd.;
YANG Lan-ping;ZHU Jing-bo;DING Yan;KOU Zi-nong;WANG Zhen-zhong;XIAO Wei;School of Food Science and Technology;Dalian Polytechnic University;Institute of Chemical Research and Application on Plant Resources;Dalian Polytechnic University;Modern Educational Technology Department;Dalian Polytechnic University;Jiangsu Kanion Pharmaceutical Co.;Ltd.;
..............page:199-201
Extraction on pectin from lemon peel by CuSO4 salting out method
LIU Yi-wu;LI Xiao-hua;KONG Zhao-hua;WANG Bi;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling for Sichuan Universities and Colleges;
LIU Yi-wu;LI Xiao-hua;KONG Zhao-hua;WANG Bi;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling for Sichuan Universities and Colleges;
..............page:202-206
GC-MS analysis on volatile oil compounds extracted by ultrasonic method from Grifola frondosa
LAN Rong;WANG Xiao-Jie;CHEN Liang;College of Bioengineering;Beijing Electronic Science and Technology Vocational College;
LAN Rong;WANG Xiao-Jie;CHEN Liang;College of Bioengineering;Beijing Electronic Science and Technology Vocational College;
..............page:206-208
Optimize extraction condition of leaf protein from Rumex by response surface methodology
JIN Zhi-ming;FENG Da-wei;LIU Sheng-yi;DU Juan;YI Yue-tao;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;University of Chinese Academy of Sciences;
JIN Zhi-ming;FENG Da-wei;LIU Sheng-yi;DU Juan;YI Yue-tao;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;University of Chinese Academy of Sciences;
..............page:209-213
Antitumor effects and preliminary mechanism of crude extracts from Salicornia bigelovii Torr
ZHANG Dan-yu;WANG Qi-zhi;YIN Min;SUN Hao;ZHAO You-yi;WANG Ming;FENG Xu;SHAN Yu;Institute of Botany;Jiangsu Province and Chinese Academy of Sciences;Nanjing Botanical Garden Mem Sun Yat-sen;
ZHANG Dan-yu;WANG Qi-zhi;YIN Min;SUN Hao;ZHAO You-yi;WANG Ming;FENG Xu;SHAN Yu;Institute of Botany;Jiangsu Province and Chinese Academy of Sciences;Nanjing Botanical Garden Mem Sun Yat-sen;
..............page:214-218
Extraction and antibacterial effects of Gynura procumbens leaves
ZHENG Guo-dong;SHUAI Li-qiaowa;LI Dong-ming;ZHU Yu-ting;Jiangxi Key Laboratory of Natural Product and Functional Food;Jiangxi Agricultural University;
ZHENG Guo-dong;SHUAI Li-qiaowa;LI Dong-ming;ZHU Yu-ting;Jiangxi Key Laboratory of Natural Product and Functional Food;Jiangxi Agricultural University;
..............page:218-221
Comparative study on antioxidant activities of the ethanolic extracts from Brassica campestris L.and Brassica parachinensis L.
DAI Jie-hui;LI Hao-jie;HUANG Shi-rong;College of Chemical Engineering;Xiangtan University;
DAI Jie-hui;LI Hao-jie;HUANG Shi-rong;College of Chemical Engineering;Xiangtan University;
..............page:222-226
Optimization of nucleic acid extraction from Agaricus bisporus waste stipe by cellulase enzyme
SHEN Qi;LI Shun-feng;WANG An-jian;HOU Chuan-wei;WEI Shu-xin;Institute of Food Science and Technology;Henan Agricultural University;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
SHEN Qi;LI Shun-feng;WANG An-jian;HOU Chuan-wei;WEI Shu-xin;Institute of Food Science and Technology;Henan Agricultural University;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;
..............page:226-231
The synthesis of high purity glycerol monopalmitate catalyzed by solid alkali
YIN Hong-na;ZHONG Nan-jing;LV Wei;HU Gui-fang;Henan Commerce Science Institute Co.Ltd;Henan Food Quality and Safety Control Engineering Research Center;School of Food Science;Guangdong Pharmaceutical University;
YIN Hong-na;ZHONG Nan-jing;LV Wei;HU Gui-fang;Henan Commerce Science Institute Co.Ltd;Henan Food Quality and Safety Control Engineering Research Center;School of Food Science;Guangdong Pharmaceutical University;
..............page:234-237
..............page:237
Ultrasonic wave-assisted extraction of yellow pigment from extruded corn gluten meal
JIAO Yan;ZHENG Xi-qun;LIU Xiao-lan;REN Jian;LIU Jing-quan;CHANG Ying;College of Food and Biological Engineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;Research Center for Refinement of Corn Engineering;Qiqihar University;
JIAO Yan;ZHENG Xi-qun;LIU Xiao-lan;REN Jian;LIU Jing-quan;CHANG Ying;College of Food and Biological Engineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;Research Center for Refinement of Corn Engineering;Qiqihar University;
..............page:238-241
The purification of macroporous resins to pigment from white pitaya peel
SONG Shan-shan;WU Tian-xiang;ZHU Wei;HOU Ge-ni;ZOU Xue;ZHOU Jing;School of Liquor and Food Engineering;Guizhou University;Industrial Technology Research Institute;Zhejiang University;
SONG Shan-shan;WU Tian-xiang;ZHU Wei;HOU Ge-ni;ZOU Xue;ZHOU Jing;School of Liquor and Food Engineering;Guizhou University;Industrial Technology Research Institute;Zhejiang University;
..............page:242-245
Design of electronic nose system for identification of yellow rice wine
GU Hai-feng;ZHANG Shi-qing;SUN Li;CAI Jian-rong;XU Yi-meng;XIANG Yun;School of Mechanical Engineering;Jiangsu University;School of Food and Biological Engineering;Jiangsu University;
GU Hai-feng;ZHANG Shi-qing;SUN Li;CAI Jian-rong;XU Yi-meng;XIANG Yun;School of Mechanical Engineering;Jiangsu University;School of Food and Biological Engineering;Jiangsu University;
..............page:248-251
Optimization of headspace solid phase microextraction conditions for GC-MS analysis of aromatic constituents in jujube brandy
XIA Ya-nan;LI Jia-ying;CHEN Jian-qiao;WANG Jia-xin;WANG Jie;College of Food Science and Technology;Agricultural University of Hebei;
XIA Ya-nan;LI Jia-ying;CHEN Jian-qiao;WANG Jia-xin;WANG Jie;College of Food Science and Technology;Agricultural University of Hebei;
..............page:252-257
Influence of deformation rate and degree of compression on textural characteristic parameters of cherry tomato in texture profile analysis
XIAO Lu;GUO Feng-jun;FAN Xin-guang;ZHANG Zhen-fu;ZHOU Zhi-cai;WANG Mei-lan;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;
XIAO Lu;GUO Feng-jun;FAN Xin-guang;ZHANG Zhen-fu;ZHOU Zhi-cai;WANG Mei-lan;Research Institute of Food Science and Engineering;Yantai University;National Engineering Research Center for Agricultural Products Logistics;
..............page:257-263
Determination of trehalose in Selaginella by HPLC
TANG Yuan-mou;HE Gang;LIU Wei;WU Xiao-yong;YAN Jun;Chengdu University;
TANG Yuan-mou;HE Gang;LIU Wei;WU Xiao-yong;YAN Jun;Chengdu University;
..............page:264-266
Uncertainty evaluation of moisture in sorbitol by Karl Fischer volumetric method
MAO Lian;WANG Hong;WANG Li-jun;WANG Di;ZHANG Lan-tian;Hebei Institute of Food Quality Supervision Inspection and Research;
MAO Lian;WANG Hong;WANG Li-jun;WANG Di;ZHANG Lan-tian;Hebei Institute of Food Quality Supervision Inspection and Research;
..............page:267-270
Modified glassy carbon electrode for determination of L-tyrosine based on 4,5-dichloro-o-phenylenediamine Nickel complex-graphene oxide with voltammetric
LAI Li-yan;LIU Zheng;LI Wei;WANG Xi-jun;WEI Min-fei;HUANG Hong-xia;Guangxi Scientific Experiment Center of Mining;Metallurgy and Environment;Guilin University of Technology;College of Chemical and Biological Engineering Guilin University of Technology;
LAI Li-yan;LIU Zheng;LI Wei;WANG Xi-jun;WEI Min-fei;HUANG Hong-xia;Guangxi Scientific Experiment Center of Mining;Metallurgy and Environment;Guilin University of Technology;College of Chemical and Biological Engineering Guilin University of Technology;
..............page:271-275
Determination of aroma-active compounds and acrylamide in French fries processed by different processing methods
YANG Zheng-mao;LU Rui;WANG Yuan-fang;LIU Xiao-sheng;DU Shan;TANG Jia-ni;ZHOU Ning;SONG Huan-lu;Laboratory of Molecular Sensory Science;Beijing Technology & Business University;Philips Investment Co.;Ltd.;
YANG Zheng-mao;LU Rui;WANG Yuan-fang;LIU Xiao-sheng;DU Shan;TANG Jia-ni;ZHOU Ning;SONG Huan-lu;Laboratory of Molecular Sensory Science;Beijing Technology & Business University;Philips Investment Co.;Ltd.;
..............page:275-280
Determination of basic flavine O content in yellow croaker by high performance liquid chromatography
SHA Ou;CHEN Tai-wei;MA Wei-xing;CHEN Li;Analysis and Test Center of Jiangsu Marine Resources Development Research Institute;College of Chemistry & Chemical Engineering;Yangzhou University;School of Chemistry and Chemical Engineering;Huaihai Institute of Technology;
SHA Ou;CHEN Tai-wei;MA Wei-xing;CHEN Li;Analysis and Test Center of Jiangsu Marine Resources Development Research Institute;College of Chemistry & Chemical Engineering;Yangzhou University;School of Chemistry and Chemical Engineering;Huaihai Institute of Technology;
..............page:281-284
Progress on detection methods of toxin in the dairy products
MU Xiao-ting;DONG Wen-bin;WANG Ling-ling;LIAO Zhen-cheng;College of Life Science and Engineering;Shaanxi University of Science & Technology;College of Horticulture;South China Agricultural University;
MU Xiao-ting;DONG Wen-bin;WANG Ling-ling;LIAO Zhen-cheng;College of Life Science and Engineering;Shaanxi University of Science & Technology;College of Horticulture;South China Agricultural University;
..............page:284-287
Determination of the residual ethylene oxide in spices seasoning powder by GC
LIANG Li-en;LI Yong-nan;WANG Yan-ping;Zengcheng Handyware Seasoning Co.;Ltd.;
LIANG Li-en;LI Yong-nan;WANG Yan-ping;Zengcheng Handyware Seasoning Co.;Ltd.;
..............page:288-292
Determination on dehydroacetic acid in food
SHAO Li-jun;WANG Xi-ning;WANG Guo-ling;YANG Lu-ping;Shandong Center for Disease Control and Prevention;
SHAO Li-jun;WANG Xi-ning;WANG Guo-ling;YANG Lu-ping;Shandong Center for Disease Control and Prevention;
..............page:292-295
..............page:296