1005-9989
2014 Issue 6
Mutation breeding strains and optimization of solid state fermentation medium for AMP deaminase production by Aspergillus melleus
LIU Chun-jian;WANG Yu-yu;LEI Hua;GONG Da-chun;YAO Juan;College of Chemistry and Life Sciences;China Three Gorges University;Angel Yeast Co. Ltd.;
LIU Chun-jian;WANG Yu-yu;LEI Hua;GONG Da-chun;YAO Juan;College of Chemistry and Life Sciences;China Three Gorges University;Angel Yeast Co. Ltd.;
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The optimalization conditions and characterization of crude coldadapted lipase by Pseudomonas from glacier in the Tianshan mountains
LIANG Qiu-yan;CHEN Ji-luan;YANG Zhao-xia;HUANG Pei;DONG Juan;Food College;Shihezi University;Food College;Jiangnan University;
LIANG Qiu-yan;CHEN Ji-luan;YANG Zhao-xia;HUANG Pei;DONG Juan;Food College;Shihezi University;Food College;Jiangnan University;
..............page:7-12
Screening of a rhamnolipid-producing strain and product characteristics
YU Kui;LI Jing;DENG Mao-cheng;WANG Wen-wen;LIN Guan-lian;WU Hua-chang;Sichuan University of Science and Engineering;Guangdong Industry Technical College;South China University of Technology;
YU Kui;LI Jing;DENG Mao-cheng;WANG Wen-wen;LIN Guan-lian;WU Hua-chang;Sichuan University of Science and Engineering;Guangdong Industry Technical College;South China University of Technology;
..............page:12-16
Condition of 3-phenylboronic acid degradation enzyme produced by Aspergillus oryzae and character of the enzyme
YU Zhi-qiang;CHI Yuan-long;GAO Han;YAO Kai;College of Light Industry and Food;Sichuan University;College of Chemistry;Sichuan University;
YU Zhi-qiang;CHI Yuan-long;GAO Han;YAO Kai;College of Light Industry and Food;Sichuan University;College of Chemistry;Sichuan University;
..............page:17-21
The mutant breeding of Gluconobacter by ultraviolet radiation and the optimum fermentation conditions of high-yield of acetic acid
LIAO Yan-zhi;HUANG Dan-ying;SITU Man-quan;ZHU Mei-juan;TAN Cai-deng;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;Jieyang Vocational and Technical College;
LIAO Yan-zhi;HUANG Dan-ying;SITU Man-quan;ZHU Mei-juan;TAN Cai-deng;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;Jieyang Vocational and Technical College;
..............page:21-25
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Optimization of extraction process of PHBV produced by halogranum amylolyticum
ZHAO You-xi;GONG Ping;LIU Shi-xun;WANG Ke-li;JI Yi-zhi;College of Biochemical Engineering;Beijing Union University;
ZHAO You-xi;GONG Ping;LIU Shi-xun;WANG Ke-li;JI Yi-zhi;College of Biochemical Engineering;Beijing Union University;
..............page:26-30
Conditions for protoplast preparation and regeneration by Actinobacillus succinogenes
YAO Man;ZHANG Yu-xin;SONG Qiu-mei;SUN Ting;WANG Yu-hua;College of Food Science and Engineering;Jilin Agricultural University;
YAO Man;ZHANG Yu-xin;SONG Qiu-mei;SUN Ting;WANG Yu-hua;College of Food Science and Engineering;Jilin Agricultural University;
..............page:30-34
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Determination of Athelia rolfsii growth curve by glucose consumption
LI Hong-mei;MIAO Xiu-yan;WEI Ming;ZHAO Hui;MIN Wei-hong;LIU Jing-sheng;Food Science and Engineering College;Jilin Agricultural University;
LI Hong-mei;MIAO Xiu-yan;WEI Ming;ZHAO Hui;MIN Wei-hong;LIU Jing-sheng;Food Science and Engineering College;Jilin Agricultural University;
..............page:35-39
Solid fermented Poria cocos with foot body of Lentinus Edodes as main ingredient
WANG Qian;AN Xue;LIU Min;College of Life Sciences;Hebei University;
WANG Qian;AN Xue;LIU Min;College of Life Sciences;Hebei University;
..............page:40-42
The effect of fruit on amylase activity of compound plant enzyme
GAO Xue;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
GAO Xue;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
..............page:43-46
Variation of activities of polyphenol oxidase and perioxidase in enzymatic browning of Chinese chestnut(Castanea Mollissima)
ZHOU Dan;LI Ying-jia;WANG Jian-zhong;WANG Feng-jun;OUYANG Jie;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;
ZHOU Dan;LI Ying-jia;WANG Jian-zhong;WANG Feng-jun;OUYANG Jie;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;
..............page:47-50
Effects of the fresh-keeping agents on grape(Vitaceae Vitis L.cv.Tengyuan) during cold storage
PANG Bo;YANG Zhi-xuan;REN Hao;LIANG Sheng-qiang;ZHANG Li-ping;LAN Wei-qing;College of Food Science and Technology;Shanghai Ocean University;
PANG Bo;YANG Zhi-xuan;REN Hao;LIANG Sheng-qiang;ZHANG Li-ping;LAN Wei-qing;College of Food Science and Technology;Shanghai Ocean University;
..............page:52-56
Effects of bentonite/PVA film on the quality of mango stored at room temperature
LIU Kun;HUANG Hui-rong;FAN Fang-fang;School of Chemistry & Chemical Engineering;Guangxi University;
LIU Kun;HUANG Hui-rong;FAN Fang-fang;School of Chemistry & Chemical Engineering;Guangxi University;
..............page:56-62
Effect of oligochitosan wrapping paper on the postharvest quality of Brassica oleacea
NIE Qing-yu;Chongqing Three Gorges Vocational College;
NIE Qing-yu;Chongqing Three Gorges Vocational College;
..............page:63-66
The effects of natural light on tomato sauce quality
CHEN Long;QIN Jie;XIE Xiao-xia;WANG Chen-qiang;LIU Ya;JIANG Ying;College of Food Science;Xinjiang Shihezi University;Technology Center;Xinjiang Guannong Fruit & Antler Group Co.;Ltd.;
CHEN Long;QIN Jie;XIE Xiao-xia;WANG Chen-qiang;LIU Ya;JIANG Ying;College of Food Science;Xinjiang Shihezi University;Technology Center;Xinjiang Guannong Fruit & Antler Group Co.;Ltd.;
..............page:66-70
Composition variation during fermentation of jujube wine
DU Qing-shuang;ZHU Jing-bo;DING Yan;KOU Zi-nong;CHEN Shu-jun;MIAO Chang-bin;School of Food Science and Technology;Dalian Polytechnic University;Institute Chemistry and Applications of Plant Resources;Dalian Polytechnic University;Modern Education Technology Branch;Dalian Polytechnic University;College of Life Science;Shanxi University;Shanxi Jujube FuLai Biological Science and Technology Co.;Ltd.;
DU Qing-shuang;ZHU Jing-bo;DING Yan;KOU Zi-nong;CHEN Shu-jun;MIAO Chang-bin;School of Food Science and Technology;Dalian Polytechnic University;Institute Chemistry and Applications of Plant Resources;Dalian Polytechnic University;Modern Education Technology Branch;Dalian Polytechnic University;College of Life Science;Shanxi University;Shanxi Jujube FuLai Biological Science and Technology Co.;Ltd.;
..............page:71-75
Flavor components in red dates kbaC beverage
Ainaitula.Mahemuti;SHANG De-jun;WEI Shuai;College of Food Science and Pharmacy;Xinjiang Agricultural University;Technique Center of Xinjiang Entry-Exit Inspection and Quarantine Bureau;College of Food Science and Biotechnology;Kangwon National University;
Ainaitula.Mahemuti;SHANG De-jun;WEI Shuai;College of Food Science and Pharmacy;Xinjiang Agricultural University;Technique Center of Xinjiang Entry-Exit Inspection and Quarantine Bureau;College of Food Science and Biotechnology;Kangwon National University;
..............page:76-79
Enzymatic production of instant water chestnut powder and research on its physical and chemical property
WEI Hai-xiang;LIANG Bao-dong;Life Science and Engineering Department;Jining University;
WEI Hai-xiang;LIANG Bao-dong;Life Science and Engineering Department;Jining University;
..............page:80-85
Comparison among the content of free amino acids in Hypsizigus marmoreus Pleurotus eryngii and Flammulina velutipes
WANG Zhong-hua;KONG Hao;CAI Xiao-hua;ZHOU Feng-qin;GUO Qing-mei;College of Pharmacy;Shandong University of Traditional Chinese Medicine;Shandong Medicine Technician College;
WANG Zhong-hua;KONG Hao;CAI Xiao-hua;ZHOU Feng-qin;GUO Qing-mei;College of Pharmacy;Shandong University of Traditional Chinese Medicine;Shandong Medicine Technician College;
..............page:85-88
Effect of sodium alginate with different characteristics on imitative shark fin texture
ZANG Ru-ying;ZHANG Ning;YU Gong-ming;FAN Su-qin;Weihai Institute of Product Quality Supervision and Inspection;Qingdao Institute of Product Quality Supervision and Inspection;College of Food Engineering and Biotechnology;Qilu University of Technology;Qingdao Bright Moon Seaweed Group;
ZANG Ru-ying;ZHANG Ning;YU Gong-ming;FAN Su-qin;Weihai Institute of Product Quality Supervision and Inspection;Qingdao Institute of Product Quality Supervision and Inspection;College of Food Engineering and Biotechnology;Qilu University of Technology;Qingdao Bright Moon Seaweed Group;
..............page:89-92
Research progress of applicating electrolyzed functional water on producing sprouts
LIU Rui;ZHANG Dong-chen;TATUMI Eizou;NIRASAWA Satoru;LIU Hai-jie;College of Food Science and Nutritional Engineering;China Agricultural University;The Ministry of Agriculture;Forestry and Fisheries of Japan;
LIU Rui;ZHANG Dong-chen;TATUMI Eizou;NIRASAWA Satoru;LIU Hai-jie;College of Food Science and Nutritional Engineering;China Agricultural University;The Ministry of Agriculture;Forestry and Fisheries of Japan;
..............page:93-97
Technological optimization for tumbling on sugar permeability of sugar preserved plum
LI Jun;BU Zhi-bin;TANG Dao-bang;WU Ji-jun;WEN Jing;Guangdong Key Laboratory of Agri-product Processing;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;
LI Jun;BU Zhi-bin;TANG Dao-bang;WU Ji-jun;WEN Jing;Guangdong Key Laboratory of Agri-product Processing;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;
..............page:97-100
Combined heat-pump and hot-air drying on Dioscorea opposite Slices
LI Hui;REN Guang-yue;SHI Qiu-yue;CHEN Yuan-yuan;LI Dan;LIU Chen;College of Food and Bioengineering;Henan University of Science and Technology;
LI Hui;REN Guang-yue;SHI Qiu-yue;CHEN Yuan-yuan;LI Dan;LIU Chen;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:101-105
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Preliminary exploration of binary grading on cashew nut
LIU Yi-jun;ZHU De-ming;HUANG Mao-fang;Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Ministry of Agriculture for Tropical Crop Processing;
LIU Yi-jun;ZHU De-ming;HUANG Mao-fang;Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Ministry of Agriculture for Tropical Crop Processing;
..............page:106-110
Processing technology of Laminaria Japonica drink
LIN Guo-rong;YANG Jie-kun;College of Environmental and Biological Engineering;Putian University;
LIN Guo-rong;YANG Jie-kun;College of Environmental and Biological Engineering;Putian University;
..............page:111-113
Process optimization of Ginkgo biloba tea artificial inoculation fermentation
QIN Jun-zhe;REN Jin-mei;LI Yin-liang;YIN Hong;College of Life Science and Engineering;Shaanxi University of Science and Technology;
QIN Jun-zhe;REN Jin-mei;LI Yin-liang;YIN Hong;College of Life Science and Engineering;Shaanxi University of Science and Technology;
..............page:114-118
Preparation of fruit tea from sloanum nigrum
WANG Xiao-ying;LIU Chang-jiao;DUAN Lian-hai;HUO Yan;Branch of Food Engineering;Jilin Business and Technology College;Jilin Aicohol Industry Group Company Limited;Grain and Oil Inspection Station of Jilin Province;
WANG Xiao-ying;LIU Chang-jiao;DUAN Lian-hai;HUO Yan;Branch of Food Engineering;Jilin Business and Technology College;Jilin Aicohol Industry Group Company Limited;Grain and Oil Inspection Station of Jilin Province;
..............page:118-121
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Effect of microbial fermentation agents on the physicochemical and microbiological of Sichuan bacon
LIU Yang;WANG Wei;WANG Xin-hui;TANG Ren-yong;Sichuan Key Laboratory of Meat Processing;Chengdu University;
LIU Yang;WANG Wei;WANG Xin-hui;TANG Ren-yong;Sichuan Key Laboratory of Meat Processing;Chengdu University;
..............page:124-129
Measurement and analysis of amino acids in Ningxia lamb
ZHOU Jing;LIU Dun-hua;ZHANG Tong-gang;LIU Wei;HAN Rui-ling;Ningxia University;Ningxia Lingwu Animal Husbandry Bureau;
ZHOU Jing;LIU Dun-hua;ZHANG Tong-gang;LIU Wei;HAN Rui-ling;Ningxia University;Ningxia Lingwu Animal Husbandry Bureau;
..............page:129-133
Nutritional evaluation of enzymatic hydrolysis yak meat powder
XIE Zhen-jian;TANG Yuan-mou;SUN Jun-mei;ZHANG Jia-min;WEN Tian-lun;WANG Wei;Meat Processing Key Laboratory of Sichuan Province;Chengdu University;Faculty of Biotechnology Industry;Chengdu University;Jinniu District Governing Board of Chengdu University;
XIE Zhen-jian;TANG Yuan-mou;SUN Jun-mei;ZHANG Jia-min;WEN Tian-lun;WANG Wei;Meat Processing Key Laboratory of Sichuan Province;Chengdu University;Faculty of Biotechnology Industry;Chengdu University;Jinniu District Governing Board of Chengdu University;
..............page:134-137
Multi-index optimization of acid meat production
JIANG Ya;YAO Bo;ZHANG Sheng-nan;XIA Ning;WANG Shi-chang;College of Light Industry and Food Engineering;Guangxi University;College of Animal Science and Technology;Guangxi University;
JIANG Ya;YAO Bo;ZHANG Sheng-nan;XIA Ning;WANG Shi-chang;College of Light Industry and Food Engineering;Guangxi University;College of Animal Science and Technology;Guangxi University;
..............page:138-140
Physical perserving techniques of unpacked red-stewed full duck
AI You-wei;XIA Tian-long;LIN Rui;College of Food Science and Engineering;Wuhan Polytechnic University;
AI You-wei;XIA Tian-long;LIN Rui;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:141-145
Physicochemical and functional properties of pigskin protein powder
HUANG Zheng-fen;XIA Ning;TENG Jian-wen;WANG Qin-zhi;JIA Xiao;College of Light Industry and Food Engineering;Guangxi University;
HUANG Zheng-fen;XIA Ning;TENG Jian-wen;WANG Qin-zhi;JIA Xiao;College of Light Industry and Food Engineering;Guangxi University;
..............page:145-150
Effect of free amino in gluten protein on the quality of noodle
WANG Jing-jing;LU Qi-yu;LI Hua;NIU Qiao-juan;ZHANG Zhen-zhen;College of Grain and Oil Food;Henan University of Technology;
WANG Jing-jing;LU Qi-yu;LI Hua;NIU Qiao-juan;ZHANG Zhen-zhen;College of Grain and Oil Food;Henan University of Technology;
..............page:152-155
Oil contents of several kinds of commercial nuts and their contribution on daily oil intake
CHEN Yi-peng;ZHENG Kai-hang;LIANG Jian-fen;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
CHEN Yi-peng;ZHENG Kai-hang;LIANG Jian-fen;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
..............page:156-160
Simulation study on heat transfer process of self-heating rice
LI Guo-feng;MENG Chun-ling;LIANG Tao;ZHAO Xiu-hua;LI Yang;School of Material and Mechanical Engineering;Beijing Technology and Business University;
LI Guo-feng;MENG Chun-ling;LIANG Tao;ZHAO Xiu-hua;LI Yang;School of Material and Mechanical Engineering;Beijing Technology and Business University;
..............page:160-163
Distinguishing fragrance component of uncooked aromatic glutinous rice and cooked aromatic glutinous rice from Guizhou
KONG Zheng;ZHAO De-gang;Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region;Guizhou University;Ministry of Education;The State Key Laboratory of Green Pesticide and Agricultural Bioengineering;Guizhou University;Ministry of Education;Guizhou Key Laboratory of Agro-Bioengineering;Guizhou University;College of Life Sciences;Guizhou University;
KONG Zheng;ZHAO De-gang;Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region;Guizhou University;Ministry of Education;The State Key Laboratory of Green Pesticide and Agricultural Bioengineering;Guizhou University;Ministry of Education;Guizhou Key Laboratory of Agro-Bioengineering;Guizhou University;College of Life Sciences;Guizhou University;
..............page:164-169
Optimization of enzymatic production of oligopeptides from peanut meal with papain and protamex
ZHANG Chun-hong;YUAN Ya-nan;LI Chen;WANG Chun-yan;College of Food;Shenyang Agriculture University;
ZHANG Chun-hong;YUAN Ya-nan;LI Chen;WANG Chun-yan;College of Food;Shenyang Agriculture University;
..............page:170-173+181
Optimization of enzymatic hydrolysis of hemp seed meal protein
LIANG Kai;LEI Zhuo-gui;LAI Fu-rao;WU Hui;School of Light Industry and Food Science;South China University of Technology;
LIANG Kai;LEI Zhuo-gui;LAI Fu-rao;WU Hui;School of Light Industry and Food Science;South China University of Technology;
..............page:174-181
Simultaneous extraction of phytosterol and V_E from corn germ oil deodorizer distillate
LV Shuang-shuang;REN Ting-ting;LI Shu-guo;Department of Food Science;Hebei University of Science and Technology;
LV Shuang-shuang;REN Ting-ting;LI Shu-guo;Department of Food Science;Hebei University of Science and Technology;
..............page:182-187
Functional properties of corn germ meal protein
REN Xiu-yan;WANG Meng-yun;CAO Ge;XU Wen-xiu;CHEN Feng-qing;LI Xu-can;College of Life Science;Langfang Teacher College;
REN Xiu-yan;WANG Meng-yun;CAO Ge;XU Wen-xiu;CHEN Feng-qing;LI Xu-can;College of Life Science;Langfang Teacher College;
..............page:187-192
Effect of peptides, JDP and PNS on antioxidant activity of Lentinan
WANG Feng-wu;SHEN Xin-he;REN Jia-wei;YUAN Shan-chao;LI Fei;WANG Cheng-rong;College of Food Science and Engineering;Qingdao Agricultural University;
WANG Feng-wu;SHEN Xin-he;REN Jia-wei;YUAN Shan-chao;LI Fei;WANG Cheng-rong;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:194-198
Crude polysaccharide extraction method and antioxidant capacity of Boletus purpureus on edible fungi in Yunnan
XIE Mei-hua;LUO Zhong-ze;LI Lin;DAI Qian-kun;LI Xue-ling;YANG Hai-yan;WANG Zhen-ji;FAN Shu-guo;Department of Chemistry and Life Science;Chuxiong Normal University;Yunnan Province Applied Biology Key Laboratory of University;Chuxiong Institute of Agricultural Sciences;Information Center;Chuxiong Pharmaceutical College;
XIE Mei-hua;LUO Zhong-ze;LI Lin;DAI Qian-kun;LI Xue-ling;YANG Hai-yan;WANG Zhen-ji;FAN Shu-guo;Department of Chemistry and Life Science;Chuxiong Normal University;Yunnan Province Applied Biology Key Laboratory of University;Chuxiong Institute of Agricultural Sciences;Information Center;Chuxiong Pharmaceutical College;
..............page:199-203
Extraction, isolation and purification of Huidouba polysaccharides
DENG Xiao-ting;ZHONG Nan-jing;LI Bing;GAO Yong-qing;School of Food Science;Guangdong Pharmaceutical College;School of Light Industry and Food Science;South China University of Technology;
DENG Xiao-ting;ZHONG Nan-jing;LI Bing;GAO Yong-qing;School of Food Science;Guangdong Pharmaceutical College;School of Light Industry and Food Science;South China University of Technology;
..............page:203-206
Purification of anthocyanins from blueberry pomace ethanol extract by medium-pressure liquid chromatography and macroporous resin
LIU Xiao-yan;LI Jin-xing;LIU Zhi-gang;MA Li-zhi;HU Zhi-he;SHI Guang-hui;Food and Pharmceutical Engineering Institute;Guiyang University;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;
LIU Xiao-yan;LI Jin-xing;LIU Zhi-gang;MA Li-zhi;HU Zhi-he;SHI Guang-hui;Food and Pharmceutical Engineering Institute;Guiyang University;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;
..............page:207-213
Research progress on the mechanisms of anthocyanins to prevent obesity
ZENG Hua-yan;MA Si-si;WANG Juan-xiu;CHEN Xiao-jie;LANG Chun-hui;HE Fang;YIN Wen-ya;West China College of Public Health;Sichuan University;
ZENG Hua-yan;MA Si-si;WANG Juan-xiu;CHEN Xiao-jie;LANG Chun-hui;HE Fang;YIN Wen-ya;West China College of Public Health;Sichuan University;
..............page:214-218
Optimization for ultrasonic-assisted extraction conditions of flavonoids and anthocyanins from sugarcane tips with response surface methodology
LI Xin-ying;MA Jian-wu;YAO Shun;SONG Hang;College of Chemistry and Environment Protection Engineering;Southwest University for Nationalities;Military Materials Procurement and Supply Station of Chengdu;Department of Combined Service Force of Chengdu Military Area;School of Chemical Engineering;Sichuan University;
LI Xin-ying;MA Jian-wu;YAO Shun;SONG Hang;College of Chemistry and Environment Protection Engineering;Southwest University for Nationalities;Military Materials Procurement and Supply Station of Chengdu;Department of Combined Service Force of Chengdu Military Area;School of Chemical Engineering;Sichuan University;
..............page:219-224
The anti-oxidant activities of Cassia mimosoides extracts
LIU Zhi-wei;KUANG Wei;ZHANG Chen;ZHANG Jing;CHE Yu-yun;Hakka Research College;Jiaying University;Academic Affairs Office;Jiaying University;School of Life Science;Jiaying University;
LIU Zhi-wei;KUANG Wei;ZHANG Chen;ZHANG Jing;CHE Yu-yun;Hakka Research College;Jiaying University;Academic Affairs Office;Jiaying University;School of Life Science;Jiaying University;
..............page:225-228+232
Ultrafine grinding optimization of extraction of flavonoids from Linden bee pollen
WU Qiong;ZHANG Li-hong;YU Shu-yan;LU Min;Key Laboratory of Agricultural Products Processing of Jilin Province Ordinary University;Changchun University;
WU Qiong;ZHANG Li-hong;YU Shu-yan;LU Min;Key Laboratory of Agricultural Products Processing of Jilin Province Ordinary University;Changchun University;
..............page:229-232
Comparison of separation and purification methods of soybean Kunitz-type trypsin inhibitor(KTI)
GU Chun-mei;SONG Xin-xiu;ZHAO Lin-lin;LI Shu-jun;QIN Gui-xin;College of Food Science and Engineering;Jilin Agricultural University;College of Animal Science and Technology;Jilin Agricultural University;
GU Chun-mei;SONG Xin-xiu;ZHAO Lin-lin;LI Shu-jun;QIN Gui-xin;College of Food Science and Engineering;Jilin Agricultural University;College of Animal Science and Technology;Jilin Agricultural University;
..............page:234-238
Optimization of complex bread additives
HUANG Da-wei;YUE Chun;The Nanyang Quality Engineering Supervision Examines Test Center;Department of Biochemistry;Nanyang Institute of Technology;
HUANG Da-wei;YUE Chun;The Nanyang Quality Engineering Supervision Examines Test Center;Department of Biochemistry;Nanyang Institute of Technology;
..............page:239-242
Preparation and characterization of magnetic cassava starch microspheres
LAN Ping;FENG Yu-xian;QIAO Lei-lei;HE Ri-mei;LAN Li-hong;LIAO An-ping;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education Institutes;
LAN Ping;FENG Yu-xian;QIAO Lei-lei;HE Ri-mei;LAN Li-hong;LIAO An-ping;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education Institutes;
..............page:242-246
Preservation effects of CecropinXJ proteins in fresh squeezed juice
KANG Su;XIA Li-jie;MA Ji;ZHANG Fu-chun;Xinjiang Key Laboratory of Biological Resources and Genetic Engineering;College of Life Science and Technology;Xinjiang University;
KANG Su;XIA Li-jie;MA Ji;ZHANG Fu-chun;Xinjiang Key Laboratory of Biological Resources and Genetic Engineering;College of Life Science and Technology;Xinjiang University;
..............page:247-251
Effect of transglutamiuase on functional properties of hydrolyzed protein from Tilapia by-products
REN Zeng-chao;ZHOU Chun-xia;Guangdong Shinyee Marine Biology Engineering Co.;LTD.;Guangdong Ocean University;
REN Zeng-chao;ZHOU Chun-xia;Guangdong Shinyee Marine Biology Engineering Co.;LTD.;Guangdong Ocean University;
..............page:252-256
The mechanism of carrageenan and the peanut globulin’s stability
ZHANG Jun;PENG Wei;PEI Jia-wei;ZHANG Bo-lin;School of Food Science and Technology;Hebei Agricultural University;Department of Food Science;Beijing Forestry University;
ZHANG Jun;PENG Wei;PEI Jia-wei;ZHANG Bo-lin;School of Food Science and Technology;Hebei Agricultural University;Department of Food Science;Beijing Forestry University;
..............page:256-262
Analysis on the problem of food safety from the view of national security
HU Ye;CHEN Ting-yi;Student Affairs Department;Guizhou Normal University;School of Materials and Architectural Engineering;Guizhou Normal University;
HU Ye;CHEN Ting-yi;Student Affairs Department;Guizhou Normal University;School of Materials and Architectural Engineering;Guizhou Normal University;
..............page:264-267
Rapid determination of polyunsaturated fatty acid in infant powdered milk using near-infrared spectroscopy combined with partial least squares regression
ZHUANG Sheng-li;SUN Ji-hong;MU Tong-na;WU Yan-tao;FAN Ming-hui;College of Environmental and Energy Engineering;Beijing University of Technology;Haidian District Institute of Products Quality Supervision and Inspection;
ZHUANG Sheng-li;SUN Ji-hong;MU Tong-na;WU Yan-tao;FAN Ming-hui;College of Environmental and Energy Engineering;Beijing University of Technology;Haidian District Institute of Products Quality Supervision and Inspection;
..............page:267-271
Determination of fatty acid composition and distribution in cream by UPLC
CHAI Yi;ZHANG Yi;JIANG Tie-min;FAN Wei;CHEN Li-jun;Dalian Polytechnic University;Beijing Sanyuan Foods Co.;Ltd.;
CHAI Yi;ZHANG Yi;JIANG Tie-min;FAN Wei;CHEN Li-jun;Dalian Polytechnic University;Beijing Sanyuan Foods Co.;Ltd.;
..............page:272-275
Determination of the sugar content of jujube in south Xinjiang by near infrared spectroscopy combined with siPLS methods
PENG Hai-gen;PENG Yun-fa;ZHAN Ying;LUO Hua-ping;College of Mechanic and Electrical Engineering;Tarim University;Xinjiang Uygur Autonomous Region General Institutes of Higher Education Key Lab of Modern Agriculture Engineering;
PENG Hai-gen;PENG Yun-fa;ZHAN Ying;LUO Hua-ping;College of Mechanic and Electrical Engineering;Tarim University;Xinjiang Uygur Autonomous Region General Institutes of Higher Education Key Lab of Modern Agriculture Engineering;
..............page:276-280
The determination of multi-elements in snake fruit by inductively coupled plasma optical emission spectrometry
ZHU Qian-hua;College of Chemistry and Chemical Engineering;Yangtze Normal University;
ZHU Qian-hua;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:280-283
HPLC corrected spectrophotometric method determine isoflavone content in Radix Puerariae
FU Ying-juan;GUO Hai-dong;SHANGGUAN Xin-chen;ZHANG Qing-feng;Jiangxi Key Laboratory of Natural Product and Functional Food;College of Food Science and Engineering;Jiangxi Agricultural University;
FU Ying-juan;GUO Hai-dong;SHANGGUAN Xin-chen;ZHANG Qing-feng;Jiangxi Key Laboratory of Natural Product and Functional Food;College of Food Science and Engineering;Jiangxi Agricultural University;
..............page:284-287
Determination on 18 phthalic acid esters(PAEs) in dairy by ulta performance liquid chromatography-tandem quadrupole mass spectrometry(UPLC-MS/MS)
ZHAO Zhi-hong;ZHU Hui;LIU Ming;LI Yan-jun;ZHANG Feng-qiu;ZHU Feng;R & D Department of Hangzhou Wahaha Group Company Limited;
ZHAO Zhi-hong;ZHU Hui;LIU Ming;LI Yan-jun;ZHANG Feng-qiu;ZHU Feng;R & D Department of Hangzhou Wahaha Group Company Limited;
..............page:288-293
The research for illegal food additive-amaranth in red wine by near infrared spectrum and surface-enhanced Raman spectroscopy
YANG Chang-biao;SONG Guang-lin;BAO Na;LUO Ming;SUN Hai-da;YANG Hong-bo;Guizhou University;Guizhou Academy of Testing and Analysis;
YANG Chang-biao;SONG Guang-lin;BAO Na;LUO Ming;SUN Hai-da;YANG Hong-bo;Guizhou University;Guizhou Academy of Testing and Analysis;
..............page:294-298
Comparison of propidium monoazide-qPCR with ethidium monoazide-qPCR for differentiation of live vs. dead Salmonella enteritidis
PANG Bei-ni;GU Wen-jia;XU Qiong;FENG Qi;QU Qin-feng;DUAN Wen-feng;College of Life and Environmental Sciences;Shanghai Normal University;Shanghai Institute of Quality Inspection and Technical Research;
PANG Bei-ni;GU Wen-jia;XU Qiong;FENG Qi;QU Qin-feng;DUAN Wen-feng;College of Life and Environmental Sciences;Shanghai Normal University;Shanghai Institute of Quality Inspection and Technical Research;
..............page:298-302
Determination of arsenic speciation in common instant dry seafood
LI YI;CHEN Miao-miao;TAN Ting-ting;WANG Shui-liang;TENG Jiu-wei;WANG Ying;Department of Food Science and Engineering;Jinan University;Xiamen Products Quality Supervision & Inspection Institute;
LI YI;CHEN Miao-miao;TAN Ting-ting;WANG Shui-liang;TENG Jiu-wei;WANG Ying;Department of Food Science and Engineering;Jinan University;Xiamen Products Quality Supervision & Inspection Institute;
..............page:303-307
Determination method of 4 aflatoxins in corns products by UPLC-MS-MS
MA Yan-jie;ZENG Fan-gang;DONG Bin;School of Environment and Resource;Remin University of China;Hebei Center for Disease Control and Prevention;
MA Yan-jie;ZENG Fan-gang;DONG Bin;School of Environment and Resource;Remin University of China;Hebei Center for Disease Control and Prevention;
..............page:307-310
Identification of trench oils based on electronic nose
YANG Dong-Yan;LI Hao;YANG Yong-cun;WEI Xiao-heng;LIANG Yu;DENG Ping-jian;Shenzhen Center for Disease Control and Prevention;Guangdong Pharmaceutical University;
YANG Dong-Yan;LI Hao;YANG Yong-cun;WEI Xiao-heng;LIANG Yu;DENG Ping-jian;Shenzhen Center for Disease Control and Prevention;Guangdong Pharmaceutical University;
..............page:311-315
..............page:316