1005-9989
2014 Issue 8
Screening and identification of lactobacillus with exopolysaccharideproducing capacity and optimization of culture conditions
Sarula;MANG Lai;ZHAO Na;SHUANG Quan;Wuyundalai;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Animal Science;Inner Mongolia Agricultural University;Inner Mongolia BaoTou City Agricultural Products of Quality and Safety Center;
Sarula;MANG Lai;ZHAO Na;SHUANG Quan;Wuyundalai;College of Food Science and Engineering;Inner Mongolia Agricultural University;College of Animal Science;Inner Mongolia Agricultural University;Inner Mongolia BaoTou City Agricultural Products of Quality and Safety Center;
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gao bie han lv tian jia ji xin ji shu vs lao wei dao ni xi shang xu shi ri
wang meng ; fu ting ting ; yin yan ;
wang meng ; fu ting ting ; yin yan ;
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The growth characteristics and ACE inhibitory activity of Lactobacillus delbrueckii QS701 in the reconstituted skim milk
CHEN Yu-jiao;SHUANG Quan;WU Qing-hai;SU Ri-na;WAN Yue;College of Food Science and Engineering;Inner Mongolia Agricultural University;
CHEN Yu-jiao;SHUANG Quan;WU Qing-hai;SU Ri-na;WAN Yue;College of Food Science and Engineering;Inner Mongolia Agricultural University;
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Isolation of lactic acid bacteria producing ginsenoside biotransformation β-glucosidase
CHENG Ya-yun;LI Zhi-hua;WANG Ting-rui;CUI Fu-shun;LI Guan-hao;JIN Qing;College of Agriculture;Yanbian University;Yanbian Dayang Ginseng Industry Co.;Ltd.;
CHENG Ya-yun;LI Zhi-hua;WANG Ting-rui;CUI Fu-shun;LI Guan-hao;JIN Qing;College of Agriculture;Yanbian University;Yanbian Dayang Ginseng Industry Co.;Ltd.;
..............page:13-17
Enzymatic preparation of small peptides from wheat bran proteins with Alcalase2.4 L
CHEN Yuan;SUN Hai-yan;LIU Dong;WAN Hong-xia;ZHOU Li-zhen;LV Le;LI Yan;YANG Hai-yan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;Shenzhen Polytechnic;
CHEN Yuan;SUN Hai-yan;LIU Dong;WAN Hong-xia;ZHOU Li-zhen;LV Le;LI Yan;YANG Hai-yan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;Shenzhen Polytechnic;
..............page:17-20
Fermentation characteristics of a Monascus purpureus strain in different mediums
YANG Yue;WANG Shuo;DU Xin-jun;LI Ping;CHENG Xiao-zhen;LIANG Bin;Key Laboratory of Food Nutrition and Safety;Tianjin University of Science and Technology;
YANG Yue;WANG Shuo;DU Xin-jun;LI Ping;CHENG Xiao-zhen;LIANG Bin;Key Laboratory of Food Nutrition and Safety;Tianjin University of Science and Technology;
..............page:21-27
Immobilized enzyme on rosin-based functional polymer by the way of cross-linking and embedding
LU Jian-fang;LEI Fu-hou;ZENG Qian;LI Peng-fei;LI Hao;HU Zhi;YANG Hua-xiao;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products;
LU Jian-fang;LEI Fu-hou;ZENG Qian;LI Peng-fei;LI Hao;HU Zhi;YANG Hua-xiao;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products;
..............page:27-31
Isolation of a strain degrading sodium alginate and optimization of its fermentation conditions
WU Hai-ge;ZHANG Yu-juan;LUO Fu-wen;YAO Zi-ang;LI Qian;GAO Zheng;College of Life Science and Technology;Dalian University;Second Affiliated Hospital of General Surgery;Dalian Medical University;
WU Hai-ge;ZHANG Yu-juan;LUO Fu-wen;YAO Zi-ang;LI Qian;GAO Zheng;College of Life Science and Technology;Dalian University;Second Affiliated Hospital of General Surgery;Dalian Medical University;
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Effects of different mechanical damage on postharvest physiology and biochemistry of Guanxi pomelo
LI Qi;LI Xi-hong;LI Yao-yao;CHEN Lan;CHEN Huan-huan;HUANG Xin-hong;MA Hong-yuan;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
LI Qi;LI Xi-hong;LI Yao-yao;CHEN Lan;CHEN Huan-huan;HUANG Xin-hong;MA Hong-yuan;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:38-41
Effect of high oxygen and high carbon dioxide atmosphere treatment on quality of postharvest Caulis dendrobii
HAO Mei-mei;HAO Dong-dong;Tianjin University of Science & Technology;Hebei University;
HAO Mei-mei;HAO Dong-dong;Tianjin University of Science & Technology;Hebei University;
..............page:42-45
Experiments on lettuce vacuum osmotic dehydration of quadratic regression orthogonal rotation combination design
YUAN Yue-jin;ZHAO Zhe;NIE Jun-nan;XU Ying-ying;YUAN Yue-ding;School of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;College of Mathematics and Computer Science;Yichun University;
YUAN Yue-jin;ZHAO Zhe;NIE Jun-nan;XU Ying-ying;YUAN Yue-ding;School of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;College of Mathematics and Computer Science;Yichun University;
..............page:45-49
Optimization of drying aids of mango puree by spray drying
LUO Cai-lian;LIN Xian;XU Yu-juan;LIU Zhong-yi;TANG Dao-bang;WU Ji-jun;College of Chemical Engineering;Xiangtan University;Sericulture and Farm Product Processing Research Institute;Guangdong Academy of Agricultural Sciences;
LUO Cai-lian;LIN Xian;XU Yu-juan;LIU Zhong-yi;TANG Dao-bang;WU Ji-jun;College of Chemical Engineering;Xiangtan University;Sericulture and Farm Product Processing Research Institute;Guangdong Academy of Agricultural Sciences;
..............page:50-54
Development of dehydrated sliced chestnut by direct drying
WEI Zong-feng;SHAO Ying;WEI Ming-kui;Department of Food Science;Xinyang College of Agriculture and Forestry;
WEI Zong-feng;SHAO Ying;WEI Ming-kui;Department of Food Science;Xinyang College of Agriculture and Forestry;
..............page:55-58
Nutritional components and active ingredient analysis of different parts of winter moso bamboo shoots
HUANG Xiao-bing;LI Ji-hua;ZHANG Wen-hua;PENG Shao-dan;ZHU Yi-ting;LIN Li-jing;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;College of Food Science and Technology;Hainan University;College of Food Science & Technology;Huazhong Agricultural University;
HUANG Xiao-bing;LI Ji-hua;ZHANG Wen-hua;PENG Shao-dan;ZHU Yi-ting;LIN Li-jing;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;College of Food Science and Technology;Hainan University;College of Food Science & Technology;Huazhong Agricultural University;
..............page:59-63
Effects of Clanisbilineata tsingtauica mell on anti-fatigue in aged mice
XU Le;KONG De-ying;LI Yi-jing;LI Li;CHEN Feng-ling;WANG Jing;College of Pharmacy;Wuhan University;
XU Le;KONG De-ying;LI Yi-jing;LI Li;CHEN Feng-ling;WANG Jing;College of Pharmacy;Wuhan University;
..............page:64-67
Experimental study on effect of Rhodiola on the ability of anti-fatigue and anoxia endurance in mice
LI Bin;PENG Liang;ZHANG Jie-hong;FU Wei-zhong;WANG Yan-wu;HUANG Chao-pei;Guangxi Autonomous Regional Center for Disease Control and Prevention;
LI Bin;PENG Liang;ZHANG Jie-hong;FU Wei-zhong;WANG Yan-wu;HUANG Chao-pei;Guangxi Autonomous Regional Center for Disease Control and Prevention;
..............page:67-70
Effects of tender stem of purple yam on nutritional physiological functions of rats
SONG Shu-hui;LIU Pang-yuan;ZHAO Xue-zhi;ZOU Hai-ming;LI Zhen;WANG Wen-qi;Beijing Vegetable Research Center of BAAFS;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops North China;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Department of Nutrition;The General Hospital of P.L.A;
SONG Shu-hui;LIU Pang-yuan;ZHAO Xue-zhi;ZOU Hai-ming;LI Zhen;WANG Wen-qi;Beijing Vegetable Research Center of BAAFS;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops North China;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Department of Nutrition;The General Hospital of P.L.A;
..............page:71-75
Research progress on hypolipidemic nutraceuticals from natural foods
WANG Jie;WANG Zhi-jiang;CHEN Ji-cheng;PANG Jie;College of Food Science;Fujian Agriculture and Forestry University;
WANG Jie;WANG Zhi-jiang;CHEN Ji-cheng;PANG Jie;College of Food Science;Fujian Agriculture and Forestry University;
..............page:75-81
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Clarification process of cheese whey
YANG Xue;Abulimiti·Yili;Reheman·Aila;College of Food Sciences and Pharmacy;Xinjiang Agricultural University;Xinjiang Physical and Chemical Technology of Chinese Academy of Sciences;
YANG Xue;Abulimiti·Yili;Reheman·Aila;College of Food Sciences and Pharmacy;Xinjiang Agricultural University;Xinjiang Physical and Chemical Technology of Chinese Academy of Sciences;
..............page:82-86
Effects of black garlic on life-span and antioxidation in UV-damaged Drosophila Melanogaster
LEI Meng-meng;ZHANG Min;ZHANG Ze-sheng;GAO Yun-feng;XU Meng-ying;Key Laboratory of Food Nutrition and Safety;Tianjin University of Science and Technology;Ministry of Education;
LEI Meng-meng;ZHANG Min;ZHANG Ze-sheng;GAO Yun-feng;XU Meng-ying;Key Laboratory of Food Nutrition and Safety;Tianjin University of Science and Technology;Ministry of Education;
..............page:87-90
Preparation and quality evaluation of non-fermented black garlic
ZHAO Yan;ZHANG Xue-lun;TANG Guo-sheng;CAI En-bo;LIU Shuang-li;ZHANG Lian-xue;Chinese Medicine Material College;Jilin Agricultural University;
ZHAO Yan;ZHANG Xue-lun;TANG Guo-sheng;CAI En-bo;LIU Shuang-li;ZHANG Lian-xue;Chinese Medicine Material College;Jilin Agricultural University;
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Relationship between quantitative structure and chromatographic retention time of aroma compound from Chinese date
QIN Zheng-long;FENG Chang-jun;School of Chemistry & Chemical Engineering;Jiangsu Normal University;School of Chemistry & Chemical Engineering;Xuzhou Institute of Technology;
QIN Zheng-long;FENG Chang-jun;School of Chemistry & Chemical Engineering;Jiangsu Normal University;School of Chemistry & Chemical Engineering;Xuzhou Institute of Technology;
..............page:95-97
Optimizition of technology conditions probiotics fermented soymilk
FANG Xin;ZHANG Jing-chen;WANG Yu-hua;YU Han-song;HU Yao-hui;Jilin Agricultural University;
FANG Xin;ZHANG Jing-chen;WANG Yu-hua;YU Han-song;HU Yao-hui;Jilin Agricultural University;
..............page:98-102
Drink preparation and active substances detection of mixed fermentation of Ganoderma lucidum and Flammulina velutipes
DONG Yu-wei;MIAO Jing-zhi;CAO Ze-hong;LIU Hui;College of Food Engineering;Xuzhou Institute of Technology;Key Construction Laboratory of Food Resource Development;Quality and Safety of Jiangsu Province;
DONG Yu-wei;MIAO Jing-zhi;CAO Ze-hong;LIU Hui;College of Food Engineering;Xuzhou Institute of Technology;Key Construction Laboratory of Food Resource Development;Quality and Safety of Jiangsu Province;
..............page:103-109
Liquefaction and saccharification technology of purple sweet potato beverage
QI Xi-guang;ZHANG Hui;WANG Li;QIAN Hai-feng;School of Food Science and Technology;Jiangnan University;
QI Xi-guang;ZHANG Hui;WANG Li;QIAN Hai-feng;School of Food Science and Technology;Jiangnan University;
..............page:109-113
The investigation and analysis of the quality situation of non-fermented bean products in Yinzhou district of Ningbo
HUANG Li-jin;TONG You-yun;CAO Jian-ping;YUAN Yong-jun;Ningbo Yinzhou Measurement and Test Center for Quality and Technique Supervising;College of Biological & Environmental Science;Zhejiang Wanli University;
HUANG Li-jin;TONG You-yun;CAO Jian-ping;YUAN Yong-jun;Ningbo Yinzhou Measurement and Test Center for Quality and Technique Supervising;College of Biological & Environmental Science;Zhejiang Wanli University;
..............page:114-116
Fresh-keeping effect of EGCG on refrigerated tilapia fillet
LI Peng;CHEN Li-ping;HUANG Qin;DONG Feng-li;WANG Xue;SHEN Xuan-ri;College of Food and Technology;Hainan University;
LI Peng;CHEN Li-ping;HUANG Qin;DONG Feng-li;WANG Xue;SHEN Xuan-ri;College of Food and Technology;Hainan University;
..............page:118-122
Comparative study of calcium chelating ability of tilapia fish scales and pearl oyster mantle fluid collagenase solution
DONG Zheng-hua;SHEN Xuan-ri;DAI Wei;Collage of Food Science;Hainan University;
DONG Zheng-hua;SHEN Xuan-ri;DAI Wei;Collage of Food Science;Hainan University;
..............page:122-126
Appropriate amount of salt in salting process of air-drying Parabramis pekinensis
CHEN Xiao-lei;HU Wang;LING Jun;LI Hai-yang;PEI Lu-song;WU Xiang-jun;LV Xiu-chun;Fisheries Institute;Anhui Academy of Agricultural Science;Anhui Haozailai Food Company;Fishery Technical Extension Station of Hanshan;
CHEN Xiao-lei;HU Wang;LING Jun;LI Hai-yang;PEI Lu-song;WU Xiang-jun;LV Xiu-chun;Fisheries Institute;Anhui Academy of Agricultural Science;Anhui Haozailai Food Company;Fishery Technical Extension Station of Hanshan;
..............page:127-131
Enzymolysis technology for preparative separation of polypeptides from discarded fish skin
ZHANG Zhen-xing;LIU Yong-feng;LIU Yi;PEI Dong;WEI Jian-teng;DI Duo-long;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Center of Resource Chemical and New Material;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Gansu College of Traditional Chinese Medicine;Department of Pharmacy;
ZHANG Zhen-xing;LIU Yong-feng;LIU Yi;PEI Dong;WEI Jian-teng;DI Duo-long;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Center of Resource Chemical and New Material;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Gansu College of Traditional Chinese Medicine;Department of Pharmacy;
..............page:131-136
Characterization of angiotensin converting-like enzyme from gills of catfish
ZHU Yao;HU Jian-en;LU Hang;LIU Peng-yu;College of Food Science and Engineering;Dalian Ocean University;
ZHU Yao;HU Jian-en;LU Hang;LIU Peng-yu;College of Food Science and Engineering;Dalian Ocean University;
..............page:137-140
Impact of whole wheat flour incorporation on nutritional properties and in vitro digestibility of soda crackers
WANG Jun;WANG Zhong-he;CHEN Xue-chun;HUANG Fan-fan;Department of Biology;Hanshan Normal University;
WANG Jun;WANG Zhong-he;CHEN Xue-chun;HUANG Fan-fan;Department of Biology;Hanshan Normal University;
..............page:142-146
Determination of nutrient components and principal component analysis of different varieties of rice
ZHANG Mei;YANG Deng-xiang;ZHANG Cong-lan;YANG Fang;Key Laboratory for Green Chemical Process of Ministry of Education;Wuhan Institute Technology;Zhixing College of Hubei University;Department of Animal and Food Sciences;University of Kentucky;
ZHANG Mei;YANG Deng-xiang;ZHANG Cong-lan;YANG Fang;Key Laboratory for Green Chemical Process of Ministry of Education;Wuhan Institute Technology;Zhixing College of Hubei University;Department of Animal and Food Sciences;University of Kentucky;
..............page:147-152
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Effects of expanded rice powder on reconstitubility of jujube powder
XU Mu-dan;LIU Hong;XIAO Wen-li;SONG Shu-jing;College of Life Science and Engineering;Shanxi University of Science and Technology;
XU Mu-dan;LIU Hong;XIAO Wen-li;SONG Shu-jing;College of Life Science and Engineering;Shanxi University of Science and Technology;
..............page:153-156
The effects of hydrolysis of maize, wheat and sweet potato amylose by lipase and protease on their IR spectra
SUN Hai-bo;KANG Hai-qi;WU Hong-bin;LIAN Xi-jun;Tianjin Crops Research Institute;Tianjin Academy of Agricultural Science;Sichuan Crops Research Institute;Sichuan Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological technology and Food Science;Tianjin University of Commerce;
SUN Hai-bo;KANG Hai-qi;WU Hong-bin;LIAN Xi-jun;Tianjin Crops Research Institute;Tianjin Academy of Agricultural Science;Sichuan Crops Research Institute;Sichuan Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological technology and Food Science;Tianjin University of Commerce;
..............page:157-161
The application technology study of potato starch processing separation juice resourceful treatment
ZHOU Tian-hong;ZHAO Xin;GENG Qing-fen;LIU Gang;Center for Eco-material and Eco-chemistry;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
ZHOU Tian-hong;ZHAO Xin;GENG Qing-fen;LIU Gang;Center for Eco-material and Eco-chemistry;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;
..............page:162-166
Comparative evaluation for nutritional and healthy effects of marketing both types of Phaseolus radiatus L. by using novel system
WU Hong-ying;JIN Jin;LONG Wei;LI Wei-hong;SHEN Xiu;WANG De-zhi;ZHOU Ze-wei;Tianjin key Laboratory of Molecular Nuclear Medicine;Institute of Radiation Medicine;Chinese Academy of Medical Sciences;
WU Hong-ying;JIN Jin;LONG Wei;LI Wei-hong;SHEN Xiu;WANG De-zhi;ZHOU Ze-wei;Tianjin key Laboratory of Molecular Nuclear Medicine;Institute of Radiation Medicine;Chinese Academy of Medical Sciences;
..............page:166-171
Fermentation production of feruloyl oligosaccharides and dietary fiber from maize bran
JIAO Kun-peng;ZHU Wen-xue;MA Li-ping;LUO Lei;SUN Jun-jie;College of Food & Bioengineering;Henan University of Science and Technology;
JIAO Kun-peng;ZHU Wen-xue;MA Li-ping;LUO Lei;SUN Jun-jie;College of Food & Bioengineering;Henan University of Science and Technology;
..............page:172-176
Optimization on cellulase-assistant extracting technological conditions of polysaccharide from sporophyll of Undaria pinnatifida
ZHANG Jing-yu;LI Yu-bo;YU Yang-ding;DONG Xiu-fang;FU Hui;LI Nan;LIU Li;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;Technology Research Center;Liaoning Province Dalian Ocean Fisheries Company;
ZHANG Jing-yu;LI Yu-bo;YU Yang-ding;DONG Xiu-fang;FU Hui;LI Nan;LIU Li;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;Technology Research Center;Liaoning Province Dalian Ocean Fisheries Company;
..............page:178-181
Effect of Ophiopogon japonicus polysaccharide on immune and antioxidant function in training rats
LI Ming;Sports Department of Taishan University;
LI Ming;Sports Department of Taishan University;
..............page:182-186
Isolation, purification and HPLC-ELSD analysis of raffinose in cottonseed soapstock
JIA Man-qing;TANG Hui;DENG Xi-ling;LIU Yuan;LIU Yi-juan;Second of Affiliated Hospital of Xinjiang Medical University;Department of Pharmacy;Key Laboratory of Xinjiang Phytomedicine Resources;College of Pharmacy of Shihezi University;
JIA Man-qing;TANG Hui;DENG Xi-ling;LIU Yuan;LIU Yi-juan;Second of Affiliated Hospital of Xinjiang Medical University;Department of Pharmacy;Key Laboratory of Xinjiang Phytomedicine Resources;College of Pharmacy of Shihezi University;
..............page:187-190
Comparison of different technology for extracting flavonoids from onion skin
JIANG Shao-hua;WANG Wen-liang;GONG Zhi-qing;XU Long-hua;SONG Sha-sha;CHEN Xiang-yan;College of Food Science and Engineering;Shandong Agriculture University;Institute of Agricultural Products;Shandong Academy of Agricultural Science;Tianjin University of Science & Technology;
JIANG Shao-hua;WANG Wen-liang;GONG Zhi-qing;XU Long-hua;SONG Sha-sha;CHEN Xiang-yan;College of Food Science and Engineering;Shandong Agriculture University;Institute of Agricultural Products;Shandong Academy of Agricultural Science;Tianjin University of Science & Technology;
..............page:191-195
Process optimization of extracting flavonoids compounds from bulbel by response surface methodology
QU Ya-juan;SHI Hong-yan;CHEN Xiao-ling;YANG Pei-jun;College of Biological Sciences and Engineering;Shaanxi University of Technology;
QU Ya-juan;SHI Hong-yan;CHEN Xiao-ling;YANG Pei-jun;College of Biological Sciences and Engineering;Shaanxi University of Technology;
..............page:196-200
The antioxidant activities in vivo of the total flavonoids from Boletus edulis of Changbai mountain
CUI Fu-shun;ZHANG Hua;LI Guan-hao;LI Zhen-hai;Yanbian University;
CUI Fu-shun;ZHANG Hua;LI Guan-hao;LI Zhen-hai;Yanbian University;
..............page:201-205
Lipid-lowering activity of high-throughput screening from yellow tea
JIANG Can;LI Chi-ling;XU Kai-yang;College of Biochemistry and Food Engineering;Changsha University of Science and Technology;
JIANG Can;LI Chi-ling;XU Kai-yang;College of Biochemistry and Food Engineering;Changsha University of Science and Technology;
..............page:206-208
The extracting technology of D-chiro inositol from buckwheat
WANG Li-jun;BAI Xue;College of Life Science at Yangtze University;The First People’s Hospital of Jingzhou City;
WANG Li-jun;BAI Xue;College of Life Science at Yangtze University;The First People’s Hospital of Jingzhou City;
..............page:208-210
Response surface method to optimize process of enzyme auxiliary acidic ethanol extraction to lotus leaf alkaloid
PAN Xu;GUO Li;College of Tea and Food Technology;Anhui Agricultural University;
PAN Xu;GUO Li;College of Tea and Food Technology;Anhui Agricultural University;
..............page:211-215
Comparative study of extracting the purple cabbage water-soluble pigments by different strategies
YANG Li;LIU Shui-lin;ZHANG Cheng;ZHANG Qi;MA Yong;College of Chemistry;Chemistry Engineering and Food Safety;Bohai University;College of Food Science and Nutritional Engineering;China Agricultural University;
YANG Li;LIU Shui-lin;ZHANG Cheng;ZHANG Qi;MA Yong;College of Chemistry;Chemistry Engineering and Food Safety;Bohai University;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:216-219
Antioxidative activity of green coffee beans
ZHANG Xiao-xia;WANG Xiao-fen;WEI Wan-xing;ZHOU Min;LIU Sheng;College of Chemistry and Chemical Engineering;Guangxi University;
ZHANG Xiao-xia;WANG Xiao-fen;WEI Wan-xing;ZHOU Min;LIU Sheng;College of Chemistry and Chemical Engineering;Guangxi University;
..............page:220-225
Screening for optimal enzyme for preparation of the visceral of stichopus horrens protein hydrolysate with antixodiant activities and process optimization by response surface methodology
YUAN Kun-shan;ZHENG Yi;YU Yue-qin;WANG Bao-jie;WANG Lei;College of Chemistry and Molecular Engineering;Qingdao University of Science & Technology;Institute of Oceanology;Chinese Academy of Sciences;
YUAN Kun-shan;ZHENG Yi;YU Yue-qin;WANG Bao-jie;WANG Lei;College of Chemistry and Molecular Engineering;Qingdao University of Science & Technology;Institute of Oceanology;Chinese Academy of Sciences;
..............page:225-231
..............page:232
Comparative investigation of antioxidants and metal deactivators on oxidation stability of apple seed oil
WEI Jue;WAN Ping;Facutlty of Biotechnology;Chengdu University;
WEI Jue;WAN Ping;Facutlty of Biotechnology;Chengdu University;
..............page:234-237
Attenuation performance of chitosan nano-SiOx composite membrane in preservation
LI Shan-shan;WANG Ming-li;WU Ying-mei;College of Brewing and Food Engineering;Guizhou University;Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy;
LI Shan-shan;WANG Ming-li;WU Ying-mei;College of Brewing and Food Engineering;Guizhou University;Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy;
..............page:238-242
Comparative property studies on different plasticizers of chitosan films
LI Qian-wen;YU Jing;College of Light-Textile Engineering and Art;Anhui Agriculture University;
LI Qian-wen;YU Jing;College of Light-Textile Engineering and Art;Anhui Agriculture University;
..............page:242-246
Inactivation of several bacteria in litchi juice by DMDC combined with Nisin
GUO Huan-li;YU Yuan-shan;WU Ji-jun;XU Yu-juan;XIAO Geng-sheng;WEN Jing;Sericultural & Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;College of Bioscience & Bioengineering;Jiangxi Agricultural University;
GUO Huan-li;YU Yuan-shan;WU Ji-jun;XU Yu-juan;XIAO Geng-sheng;WEN Jing;Sericultural & Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;College of Bioscience & Bioengineering;Jiangxi Agricultural University;
..............page:246-250
Effect of organic acids and sulphur dioxide（SO2） on polyphenol oxidase（PPO） and peroxidase（POD） during litchi wine processing
KONG Ling-jun;JIAN Hua-li;WAN Li;KUANG Xiao-yun;HUANG Jia-man;YANG You-hui;College of Food Science;South China Agricultural University;
KONG Ling-jun;JIAN Hua-li;WAN Li;KUANG Xiao-yun;HUANG Jia-man;YANG You-hui;College of Food Science;South China Agricultural University;
..............page:251-254
Influences of chitosan to the characteristics of the soybean protein isolated gel
RAO Jian;WANG Chen;College of Life Science;Yangtze University;
RAO Jian;WANG Chen;College of Life Science;Yangtze University;
..............page:255-258
Triple effect evaporation+neutralization+ UBF+BAF for treatment of carboxy methylated cellulose production wastewater
LIU Fang;LI Wen-yu;FENG Guo-yong;ZHU Zheng-wei;MO Yu-yu;ZHANG Wen-yi;School of Environmental and Safety Engineering;Changzhou University;Changzhou Guoyu Environmental Science and Technology Co.;Ltd.;
LIU Fang;LI Wen-yu;FENG Guo-yong;ZHU Zheng-wei;MO Yu-yu;ZHANG Wen-yi;School of Environmental and Safety Engineering;Changzhou University;Changzhou Guoyu Environmental Science and Technology Co.;Ltd.;
..............page:258-261
..............page:262
Analysis and characteristic research of milk flavors
CAI Da-chuan;PAN Jia-chuan;GUO Peng-ran;Department of Food Safety Technology;China National Analytical Center Guangzhou;
CAI Da-chuan;PAN Jia-chuan;GUO Peng-ran;Department of Food Safety Technology;China National Analytical Center Guangzhou;
..............page:264-268
GC-MS analysis of fatty acids in three kinds of natural beeswax
DU Jing;LI Chao;QIU Fang-ping;College of Chemistry and Biology Science;Changchun University of Technology;
DU Jing;LI Chao;QIU Fang-ping;College of Chemistry and Biology Science;Changchun University of Technology;
..............page:268-271
Sensory evaluation and instrumental analysis of crispness of pickled mustard tuber
SUN Zhong-lei;LI Yu;CHEN Yi;LI Hong-yan;College of Life Science and Technology;Yangtze Normal University;
SUN Zhong-lei;LI Yu;CHEN Yi;LI Hong-yan;College of Life Science and Technology;Yangtze Normal University;
..............page:272-276
HPLC simultaneous determination of three caffeoylquinic acids in leaves of Stevia rebaudianum Bertoni
FU Xiao;YIN Zhong-ping;SHANGGUANG Xin-chen;CHEN Ji-guang;GUO Chun-mei;PENG Da-yong;College of Food Science and Engineering;Jiangxi Agriculture University;Jiangxi Key Laboratory of Natural Products and Functional Food;
FU Xiao;YIN Zhong-ping;SHANGGUANG Xin-chen;CHEN Ji-guang;GUO Chun-mei;PENG Da-yong;College of Food Science and Engineering;Jiangxi Agriculture University;Jiangxi Key Laboratory of Natural Products and Functional Food;
..............page:276-280
Establishment of chemiluminescent enzyme immunoassay for Salmonella
FANG Fang;JING Si-qun;LI Jin-feng;CAO Ji-juan;XU Jing;QU Sheng-xuan;JIN Fu-shu;ZOU Ming-qiang;College of Life Science and Technology;Xinjiang University;Chinese Academy of Inspection and Quarantine;Liaoning Entry-Exit Inspection and Quarantine Technology Center;Dalian INNOBIO Co.;Ltd.;
FANG Fang;JING Si-qun;LI Jin-feng;CAO Ji-juan;XU Jing;QU Sheng-xuan;JIN Fu-shu;ZOU Ming-qiang;College of Life Science and Technology;Xinjiang University;Chinese Academy of Inspection and Quarantine;Liaoning Entry-Exit Inspection and Quarantine Technology Center;Dalian INNOBIO Co.;Ltd.;
..............page:281-286
QuEChERS sample preparation method for rapid screening of malathion in legume vegetables by surface-enhanced Raman spectroscopy
XIE Feng;SUN Hai-da;LI Zhan-bin;YANG Chang-biao;CHEN Bei-bei;AN Sha;College of Science;Beijing University of Chemical Technology;Guizhou Academy of Testing and Analysis;
XIE Feng;SUN Hai-da;LI Zhan-bin;YANG Chang-biao;CHEN Bei-bei;AN Sha;College of Science;Beijing University of Chemical Technology;Guizhou Academy of Testing and Analysis;
..............page:286-290
Detection methods and prevention measures of aflatoxin M1 in foods
CUI Yu-qi;WANG Xiang-hong;SANG Ya-xin;CHEN Jian-lin;LI Rong-qiao;WU Rui-xia;College of Food Science & Technology;Agricultural University of Hebei;
CUI Yu-qi;WANG Xiang-hong;SANG Ya-xin;CHEN Jian-lin;LI Rong-qiao;WU Rui-xia;College of Food Science & Technology;Agricultural University of Hebei;
..............page:291-294
Direct determination of heavy metal elements in salad oil by inductively coupled plasma spectrometry
FU Liang;TANG You-gen;School of Chemistry and Chemical Engineering;Central South University;College of Chemistry and Chemical Engineering;Yangtze Normal University;
FU Liang;TANG You-gen;School of Chemistry and Chemical Engineering;Central South University;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:294-297
Determination of Acid Red G in deli meats by ultra performance liquid chromatography tandem mass spectrometry
XIAO Yong-hua;LI Jing-na;WU Xiao-min;LIANG Gao-dao;HE Zhen-yu;GE Li-ya;Wuhan Center for Disease Control and Prevention;
XIAO Yong-hua;LI Jing-na;WU Xiao-min;LIANG Gao-dao;HE Zhen-yu;GE Li-ya;Wuhan Center for Disease Control and Prevention;
..............page:298-300
Microblog marketing strategy study on food enterprise in China
ZHANG Cai-ming;ZHANG Quan-hui;China Institute of Industrial Relations;Hubei Angel Yeast Co.;Ltd.;
ZHANG Cai-ming;ZHANG Quan-hui;China Institute of Industrial Relations;Hubei Angel Yeast Co.;Ltd.;
..............page:301-305
..............page:306
..............page:307