1005-9989
2015 Issue 10
Influence of purified seawater on the growth and metabolism of Aspergilus oryzae
SI Xiao-guang;ZHANG Xiao-qing;HAO Jian-an;WANG Jian-yan;WANG Jing;ZHANG Yu-shan;ZHENG Bo;GAO Qiang;The Institute of Seawater Desalination and Multipurpose Utilization;State Oceanic Administration;College of Biotechnology;Tianjin University of Science & Technology;
SI Xiao-guang;ZHANG Xiao-qing;HAO Jian-an;WANG Jian-yan;WANG Jing;ZHANG Yu-shan;ZHENG Bo;GAO Qiang;The Institute of Seawater Desalination and Multipurpose Utilization;State Oceanic Administration;College of Biotechnology;Tianjin University of Science & Technology;
..............page:2-5
..............page:4-5
..............page:5
Preliminary study on the identification and antibacterial mechanism of a lacid acid bacteria ZL43
ZHU Li-hong;YIN Xiao-liang;ZHANG Hong;SHI Yue-feng;State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control;Institute of Plant Protection and Microbiology;Zhejiang Academy of Agricultural Sciences;Agriculture Comprehensive Service Center of Donghu Town;Yuecheng District;Zhejiang Academy of Medical Sciences;
ZHU Li-hong;YIN Xiao-liang;ZHANG Hong;SHI Yue-feng;State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control;Institute of Plant Protection and Microbiology;Zhejiang Academy of Agricultural Sciences;Agriculture Comprehensive Service Center of Donghu Town;Yuecheng District;Zhejiang Academy of Medical Sciences;
..............page:6-9
Study on breeding of L-isoleucine producing strain and optimization of the fermentation medium by response surface methodology
YU Li-nan;LIU Hui-yan;FANG Hai-tian;WU Qing;WANG Meng-jiao;ZHANG Hui-ling;School of Agriculture;Ningxia University;
YU Li-nan;LIU Hui-yan;FANG Hai-tian;WU Qing;WANG Meng-jiao;ZHANG Hui-ling;School of Agriculture;Ningxia University;
..............page:9-16
Screening and identification of high yield jujube pectin enzyme strains
ZHANG Yu-jie;LI Yue-bo;HOU Li-juan;WANG Jie;MA Yan-li;College of Food Science and Technology;Agricultural University of Hebei;
ZHANG Yu-jie;LI Yue-bo;HOU Li-juan;WANG Jie;MA Yan-li;College of Food Science and Technology;Agricultural University of Hebei;
..............page:17-21
Study on fermentation condition based on analysis of cytidine biosynthesis pathway in recombinant Escherichia coli BG20
WU Qing;LIU Hui-yan;FANG Hai-tian;HE Jian-guo;HE Xiao-guang;WANG Meng-jiao;YU Li-nan;CHANG Rui-peng;School of Agriculture;Ningxia University;
WU Qing;LIU Hui-yan;FANG Hai-tian;HE Jian-guo;HE Xiao-guang;WANG Meng-jiao;YU Li-nan;CHANG Rui-peng;School of Agriculture;Ningxia University;
..............page:22-27
Construction and validation of the drying model for broccoli leaves
REN Li-fang;ZHANG Chao;ZHAO Xiao-yan;MA Yue;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
REN Li-fang;ZHANG Chao;ZHAO Xiao-yan;MA Yue;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:30-34
Experimental study of the far-infrared and vacuum dry of turnip
CHE Gang;WANG Xin;WAN Lin;WANG Feng-ying;QING Yi-ren;Heilongjiang Bayi Agricultural University;
CHE Gang;WANG Xin;WAN Lin;WANG Feng-ying;QING Yi-ren;Heilongjiang Bayi Agricultural University;
..............page:34-38
Characteristics of combined hot-air and microwave drying for purple sweet potato slice and quality evaluation
CHENG Jing-jing;WANG Jun;WANG Chong;College of Food and Bioengineering;Xuchang University;
CHENG Jing-jing;WANG Jun;WANG Chong;College of Food and Bioengineering;Xuchang University;
..............page:39-44
Variation of aroma components of particle type green tea during the manufacturing process
YU Fang-lin;GUO Li;ZHU Yin;DAI Wei-dong;ZHANG Yue;DU Qi-zhen;LIN Zhi;The School of Food Science and Biotechnology;Zhejiang Gongshang University;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;
YU Fang-lin;GUO Li;ZHU Yin;DAI Wei-dong;ZHANG Yue;DU Qi-zhen;LIN Zhi;The School of Food Science and Biotechnology;Zhejiang Gongshang University;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;
..............page:45-50+56
Effects of two extraction ways and two varieties coffee beans on aromas of coffee extracts
LI Na;ZHANG Fu-xian;LI Miao-qing;XU Miao-xin;YUAN Yong-hong;WENG Zi-yin;Guang Dong Shunda Food Flavor & Ingredients Co.;Ltd;Chaozhou Shunguan Biotechnology Co.;Ltd.;
LI Na;ZHANG Fu-xian;LI Miao-qing;XU Miao-xin;YUAN Yong-hong;WENG Zi-yin;Guang Dong Shunda Food Flavor & Ingredients Co.;Ltd;Chaozhou Shunguan Biotechnology Co.;Ltd.;
..............page:51-56
Correlation analysis between color and chemical component of dried Lycium barbarum L
GONG Yuan;LIU Dun-hua;WANG Xu;College of Agriculture;Ningxia University;
GONG Yuan;LIU Dun-hua;WANG Xu;College of Agriculture;Ningxia University;
..............page:57-61
Wall-cracking of Ganoderma lucidum spores
XIAO Xin;WU Yan;XIE Yin;ZHAO Ze-long;LI Sai;College of Chemical Engineering;Sichuan University;College of Physical Science and Technology;Sichuan University;
XIAO Xin;WU Yan;XIE Yin;ZHAO Ze-long;LI Sai;College of Chemical Engineering;Sichuan University;College of Physical Science and Technology;Sichuan University;
..............page:61-65
Research on the strengthen process of purity by nanometer CaCO3 for remelt syrup of brown granulated sugar
XIA Zhao-bo;LI Li-jun;FENG Shu-juan;CHENG Hao;LI Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
XIA Zhao-bo;LI Li-jun;FENG Shu-juan;CHENG Hao;LI Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
..............page:66-70
Study on the scavenging effects of vegetables and fruits juice on nitrite by different extraction method
SONG Shuang;WAN Min-na;FAN Long;XIE Shu-yuan;DUAN Li-mei;College of Chemistry and Chemical Engineering;Inner Mongolia University for Nationalities;
SONG Shuang;WAN Min-na;FAN Long;XIE Shu-yuan;DUAN Li-mei;College of Chemistry and Chemical Engineering;Inner Mongolia University for Nationalities;
..............page:70-74
..............page:74
The stability of brown lactobacillus drink
WANG Wei-yu;ZHOU Xue-song;Guangzhou Honsea Industry CO.LTD;
WANG Wei-yu;ZHOU Xue-song;Guangzhou Honsea Industry CO.LTD;
..............page:75-77
Adjusting the process to improve the taste of mung bean beverage
WEI Qing-xiu;GUO Cheng-yu;College of Food and Bioengineering;Qiqihar University;
WEI Qing-xiu;GUO Cheng-yu;College of Food and Bioengineering;Qiqihar University;
..............page:78-83
Production process of ginseng polysaccharide fermented milk beverage and texture analysis
WU Qiong;CHEN Li-na;WANG Jing;CHEN Wan-jun;WANG Jun-yang;WANG Bing-cong;College of Food Science and Engineering;Changchun University;
WU Qiong;CHEN Li-na;WANG Jing;CHEN Wan-jun;WANG Jun-yang;WANG Bing-cong;College of Food Science and Engineering;Changchun University;
..............page:83-87
Research of the black bean solid beverage
HU Zhi-xia;MIN Zhao-yong;WANG Ya-xin;SHI Yu-zhong;School of Food Science;Henan Institute of Science and Technology;Henan Province Engineering Laboratory of Advanced Utilization of Grain Resource;Zhengzhou Tourisms College;
HU Zhi-xia;MIN Zhao-yong;WANG Ya-xin;SHI Yu-zhong;School of Food Science;Henan Institute of Science and Technology;Henan Province Engineering Laboratory of Advanced Utilization of Grain Resource;Zhengzhou Tourisms College;
..............page:88-92
The development of konjac bubble milk tea
FAN Na;WANG Zhi-yu;College of Biology Pharmacy and Food Engineering of Shangluo University;
FAN Na;WANG Zhi-yu;College of Biology Pharmacy and Food Engineering of Shangluo University;
..............page:92-96
Preparation of Gastrodia elata-Chrysanthemum chewable tablet
SHEN Bo;GAO Hong;JIA Li-rong;ZUO Wan-jun;College of Light Industry;Textile and Food Engineering;Sichuan University;Chuanzhen Industrial Limited Company;
SHEN Bo;GAO Hong;JIA Li-rong;ZUO Wan-jun;College of Light Industry;Textile and Food Engineering;Sichuan University;Chuanzhen Industrial Limited Company;
..............page:97-102
Development of health drink with peanut and adlay
MA Xian-hong;LYU Si-qi;CHEN Xiang-yu;LI Yan-hong;ZHANG Wen-lu;LI Xue-jiao;SUI Xin;College of Biotechnology and Food Engineering;Jilin Institute of Chemical Technology;
MA Xian-hong;LYU Si-qi;CHEN Xiang-yu;LI Yan-hong;ZHANG Wen-lu;LI Xue-jiao;SUI Xin;College of Biotechnology and Food Engineering;Jilin Institute of Chemical Technology;
..............page:102-105
Preparation of instant high protein powder for breakfast by paking
TANG Jing;QIAN Jian-ya;School of Food Science and Engineering;Yangzhou University;
TANG Jing;QIAN Jian-ya;School of Food Science and Engineering;Yangzhou University;
..............page:106-111
Effect of complex natural antioxidants on cantonese sausage fat degradation
CHEN Kai-xuan;LIU Jia-ling;ZENG Xiao-fang;LU Chang-hai;ZHU Hui-shan;BAI Wei-dong;CHEN Hai-guang;CHEN Yao;College of Light Industry and Food Science;Zhongkai University of Agricultural and Engineering;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;Guangdong Engineering Technology Research Center for Flavor & Fragrance;Guangzhou Key Laboratory for Processing and Safety Control of Cantonese-style Traditional Food;Guangzhou Huangshanghuang Group Co.;Ltd.;
CHEN Kai-xuan;LIU Jia-ling;ZENG Xiao-fang;LU Chang-hai;ZHU Hui-shan;BAI Wei-dong;CHEN Hai-guang;CHEN Yao;College of Light Industry and Food Science;Zhongkai University of Agricultural and Engineering;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;Guangdong Engineering Technology Research Center for Flavor & Fragrance;Guangzhou Key Laboratory for Processing and Safety Control of Cantonese-style Traditional Food;Guangzhou Huangshanghuang Group Co.;Ltd.;
..............page:114-117+123
Preservation effect of Agastache rugosa extract on chilled pork
LU Fu-qing;TANG Shan-hu;BAI Ju-hong;LI Si-ning;WANG Liu;YAN Li-guo;SHUI Xu-ting;College of Life Science & Technology;Southwest University for Nationalities;
LU Fu-qing;TANG Shan-hu;BAI Ju-hong;LI Si-ning;WANG Liu;YAN Li-guo;SHUI Xu-ting;College of Life Science & Technology;Southwest University for Nationalities;
..............page:118-123
Volatile flavor compounds of semi-wild-blood Aba Tibetan pork
LI Tie-zhi;WANG Ming;LEI Ji;School of Food and Bioengineering;Xihua University;
LI Tie-zhi;WANG Ming;LEI Ji;School of Food and Bioengineering;Xihua University;
..............page:124-130
Analysis and compare of the nutrition composition and meat quality between feeding rabbit meat and white rex rabbit meat
ZHANG Yan;JIAN Wen-su;WANG Ping;CHEN Lian-hong;College of Life Science and Technology;Southwest University for Nationalities;Sichuan Academy of Grassland Science;
ZHANG Yan;JIAN Wen-su;WANG Ping;CHEN Lian-hong;College of Life Science and Technology;Southwest University for Nationalities;Sichuan Academy of Grassland Science;
..............page:131-135
Enzymatic preparation technology of bovine bone peptone
LU Yun-hao;HE Qiang;College of Light Industry;Textile and Food Engineering;Sichuan University;
LU Yun-hao;HE Qiang;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:136-138
The processing and storage period of sance stewed chicken by microwave
LIU Jin;ZHANG Yun;WU Wen-jin;LI Xin;DING An-zi;XIONG Guang-quan;WANG Jun;WANG Lan;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences /Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovation Center;College of Tourism and Hotel Management;Hubei University of Economics;
LIU Jin;ZHANG Yun;WU Wen-jin;LI Xin;DING An-zi;XIONG Guang-quan;WANG Jun;WANG Lan;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences /Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovation Center;College of Tourism and Hotel Management;Hubei University of Economics;
..............page:139-143
Enzymatic hydrolysis optimization of edge scraps from Cyclina sineusis gmelin
SHI Wen-jun;WAN Xi-he;WANG Li-bao;SHEN Hui;LING Yun;LI Hui;SUN Rui-jian;Institute of Oceanology & Marine Fisheries of Jiangsu;
SHI Wen-jun;WAN Xi-he;WANG Li-bao;SHEN Hui;LING Yun;LI Hui;SUN Rui-jian;Institute of Oceanology & Marine Fisheries of Jiangsu;
..............page:143-147
Effect of different thickeners on quality of low protein sorghum noodles
KOU Xing-kai;DU Fang-ling;XU Tong-cheng;LI Wen-xiang;LIU Zhan-wei;LIU Zhen-hua;ZONG Ai-zhen;Institute of Agro-food Science and Technology;Shandong Academy of Agricultural Sciences;College of Food Science and Engineering;Qingdao University of Agriculture;Ji’nan Chenghui-Shuangda Chemical Co.;Ltd.;
KOU Xing-kai;DU Fang-ling;XU Tong-cheng;LI Wen-xiang;LIU Zhan-wei;LIU Zhen-hua;ZONG Ai-zhen;Institute of Agro-food Science and Technology;Shandong Academy of Agricultural Sciences;College of Food Science and Engineering;Qingdao University of Agriculture;Ji’nan Chenghui-Shuangda Chemical Co.;Ltd.;
..............page:150-154
Effect of banana incorporation on sensory and nutritional properties of bread
WANG Jun;WANG Zhong-he;FANG Wei-qin;YUAN Pei-wei;College of Life Science and Food Technology;Hanshan Normal University;
WANG Jun;WANG Zhong-he;FANG Wei-qin;YUAN Pei-wei;College of Life Science and Food Technology;Hanshan Normal University;
..............page:155-159
Development of biscuit with kelp and fish bone composite powder
ZHU Kang-jia;ZHANG Ping-ping;CHAI Shi-yuan;CAI Yu-chen;Food Science and Biological Engineering College;Tianjin Agricultural University;
ZHU Kang-jia;ZHANG Ping-ping;CHAI Shi-yuan;CAI Yu-chen;Food Science and Biological Engineering College;Tianjin Agricultural University;
..............page:160-164
Optimization of peach blossom cake formula based on fuzzy mathematics sensory evaluation and orthogonal experiment
WANG Bo-hua;LEI Song;GU Li-hui;QU Lu-lu;College of Life Science;Hunan University of Arts and Science;
WANG Bo-hua;LEI Song;GU Li-hui;QU Lu-lu;College of Life Science;Hunan University of Arts and Science;
..............page:165-170
Development of the purple potato toughness crackers
MA Teng-fei;WU Xian-hui;ZHANG Zhong-qiang;WANG Li-xia;Ning De Vocational and Technical College;Department of Biology Science and Technology;Minnan Normal University;
MA Teng-fei;WU Xian-hui;ZHANG Zhong-qiang;WANG Li-xia;Ning De Vocational and Technical College;Department of Biology Science and Technology;Minnan Normal University;
..............page:170-174
Optimization for production of intracellular polysaccharide from Cordyceps ophioglossoides in submerged culture and its antioxidant activities in vitro
ZHANG Qiang;YE Ming;Life Sciences& Engineering College;Bei Fang University of Nationalities;College of Biotechnology and Food Engineering;Hefei University of Technology;
ZHANG Qiang;YE Ming;Life Sciences& Engineering College;Bei Fang University of Nationalities;College of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:176-180
Comparative study on the effects of Apocynum venetum tea and the Apocynum venetum leaves on the SHR’s physiology
YANG Li;HAN Shi-wen;CHE Hui-lian;HE Xiao-yun;LUO Yun-bo;XU Wen-tao;HUANG Kun-lun;College of Food Science and Nutritional Engineering;China Agricultural University;College of Food Science and Engineering;Bohai University;
YANG Li;HAN Shi-wen;CHE Hui-lian;HE Xiao-yun;LUO Yun-bo;XU Wen-tao;HUANG Kun-lun;College of Food Science and Nutritional Engineering;China Agricultural University;College of Food Science and Engineering;Bohai University;
..............page:181-185
Separation and preparation of two flavonoids from tea polyphenols by using high-speed counter-current chromatography
HOU Shan-xin;YING Hao;HUANG Mei-rong;HOU Shao-yun;DU Qi-zhen;College of Food and Bioengineering Engineering;Zhejiang Gongshang University;
HOU Shan-xin;YING Hao;HUANG Mei-rong;HOU Shao-yun;DU Qi-zhen;College of Food and Bioengineering Engineering;Zhejiang Gongshang University;
..............page:186-189
Removal of formaldehyde in seafood dry cargo by polyphenols
XIONG Zhi-yong;CHEN Hui-jun;CAI Yang-lun;XIAO Yang;School of Chemical Engineering and Materials Science;Beijing Institute of Technology Zhuhai;College of Light Industry and Food Sciences;South China University of Technology;
XIONG Zhi-yong;CHEN Hui-jun;CAI Yang-lun;XIAO Yang;School of Chemical Engineering and Materials Science;Beijing Institute of Technology Zhuhai;College of Light Industry and Food Sciences;South China University of Technology;
..............page:190-193
Aqueous two-phase extraction and purification of c-phycocyanin from Spirulina platensis
FU Li-li;NA Ri;GUO Jiu-feng;JIN Jing;College of Physical Science and Technology;Inner Mongolia University;
FU Li-li;NA Ri;GUO Jiu-feng;JIN Jing;College of Physical Science and Technology;Inner Mongolia University;
..............page:193-196
Optimized technology and kinetic characteristics of saponification of lutein esters by response surface methodology
MA Kong-jun;PAN Yan-liang;ZHANG Wei-hong;GAO Chao;XU Su-mei;School of Chemical and Chemical Engineering;Xinjiang University;Institute of Applied Chemistry;Xinjiang University;
MA Kong-jun;PAN Yan-liang;ZHANG Wei-hong;GAO Chao;XU Su-mei;School of Chemical and Chemical Engineering;Xinjiang University;Institute of Applied Chemistry;Xinjiang University;
..............page:197-201
Synergistic enzymatic extraction technology of Pentaphyllum saponins
YI Chang-wen;College of Biotechnology & Chemistry Engineering;Anhui Polytecnic University;
YI Chang-wen;College of Biotechnology & Chemistry Engineering;Anhui Polytecnic University;
..............page:201-204
Preparation of oxidized starch with content of high carboxyl groups
WANG Li-ping;LI Xiang;SHI Chun-lan;College of Chemistry and Chemical Engineering;Shaanxi University of Science and Technology;
WANG Li-ping;LI Xiang;SHI Chun-lan;College of Chemistry and Chemical Engineering;Shaanxi University of Science and Technology;
..............page:206-210
Polyacrylic resin mediated catalysis of Pseudomonas cepacia lipase
WANG Sui-di;WANG Shuang-shuang;CONG Fang-di;HU Xing-chao;XING Ke-zhi;WANG Yuan-yuan;ZHANG Ying;Department of Biopharmaceuticals;College of Basic Sciences;Tianjin Key Lab of Aquatic Ecology and Aquaculture;Tianjin Agricultural University;
WANG Sui-di;WANG Shuang-shuang;CONG Fang-di;HU Xing-chao;XING Ke-zhi;WANG Yuan-yuan;ZHANG Ying;Department of Biopharmaceuticals;College of Basic Sciences;Tianjin Key Lab of Aquatic Ecology and Aquaculture;Tianjin Agricultural University;
..............page:211-215
Effect of reaction conditions on the rheological properties of O-carboxymethyl chitosan/sodium alginate complexes
YANG Jian;CHENG Ling-yun;HUANG Guo-qing;XIAO Jun-xia;School of Applied Chemistry and Biological Technology;Shenzhen Polytechnic;College of Food Science and Engineering;Qingdao Agricultural University;
YANG Jian;CHENG Ling-yun;HUANG Guo-qing;XIAO Jun-xia;School of Applied Chemistry and Biological Technology;Shenzhen Polytechnic;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:216-220
Preparation and application of immobilized metal ion affinity media modified by mPEG
HE Yue-wen;SUN Li-xia;LIAO Dan-kui;ZHOU Li-qin;WU Xiao-yuan;ZHANG Ru;LUO Ai-ping;HUANG Yan-jie;College of Chemistry and Chemical Engineering;Guangxi University;Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology;Guangxi University;
HE Yue-wen;SUN Li-xia;LIAO Dan-kui;ZHOU Li-qin;WU Xiao-yuan;ZHANG Ru;LUO Ai-ping;HUANG Yan-jie;College of Chemistry and Chemical Engineering;Guangxi University;Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology;Guangxi University;
..............page:221-224
The protective effects of fucoidan from Laminaria japonica on rats with nonalcoholic fatty liver disease
KANG Le;WANG Xiao-yan;QU Cheng-lei;ZHANG Xiao-jing;FAN Xiao-chen;GAO Yong-lin;JIN Hai-zhu;School of Life Science;Yantai University;
KANG Le;WANG Xiao-yan;QU Cheng-lei;ZHANG Xiao-jing;FAN Xiao-chen;GAO Yong-lin;JIN Hai-zhu;School of Life Science;Yantai University;
..............page:225-228
The protection and application of trehalose on proteins
WANG Yu;YUN Xue-yan;ZHANG Xiao-yan;WANG Li-li;LIANG Xiao-hong;HU He;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
WANG Yu;YUN Xue-yan;ZHANG Xiao-yan;WANG Li-li;LIANG Xiao-hong;HU He;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:229-232
Optimal conditions of fresh eggs hydrolyzed by papain
XIONG Xue-bin;LUO Zhan-hong;Guangzhou Huabao Flavors & Fragrances Co.;Ltd.;
XIONG Xue-bin;LUO Zhan-hong;Guangzhou Huabao Flavors & Fragrances Co.;Ltd.;
..............page:233-235
Advances progress in animal peptide chelates
WANG Jing-yu;ZHANG Ye-hui;LIU Xue-ming;WANG Wei-ming;TANG Dao-bang;ZHANG You-sheng;CHEN Zhi-yao;College of Food Science and Technology;Guangdong Ocean University;Sericulture and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;
WANG Jing-yu;ZHANG Ye-hui;LIU Xue-ming;WANG Wei-ming;TANG Dao-bang;ZHANG You-sheng;CHEN Zhi-yao;College of Food Science and Technology;Guangdong Ocean University;Sericulture and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;
..............page:236-240
The stability of monascus pigment in the red starter liquor
MENG Zi-kuan;XU Yan;CHEN Jian;GAO Hong;LUO Ai-min;College of Light Industry;Textile and Food Engineering;Sichuan University;
MENG Zi-kuan;XU Yan;CHEN Jian;GAO Hong;LUO Ai-min;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:240-243
The occurrence rule and control measures of apple fruit blue mould rot
ZHANG Ya-nan;WANG Yun-xiang;LUO Yun-bo;FU Da-qi;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHANG Ya-nan;WANG Yun-xiang;LUO Yun-bo;FU Da-qi;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:246-251
Determination of metribuzin and its major metabolites by gas chromatography-mass spectrometry
ZHANG Xiao-ling;XIE Yan-li;ZHANG Yu;FANG Zong-zhuang;ZHAO Zhen-dong;ZHOU Xue-qing;WANG Meng;ZHANG Cheng-hui;Laboratory of Agriculture Ministry of Quality and Safety Risk Assessment;Food Science College;Hainan University;Analysis and Testing Center;Hainan University;College of Environment and Plant Protection;Hainan University;
ZHANG Xiao-ling;XIE Yan-li;ZHANG Yu;FANG Zong-zhuang;ZHAO Zhen-dong;ZHOU Xue-qing;WANG Meng;ZHANG Cheng-hui;Laboratory of Agriculture Ministry of Quality and Safety Risk Assessment;Food Science College;Hainan University;Analysis and Testing Center;Hainan University;College of Environment and Plant Protection;Hainan University;
..............page:252-256
Quantitative determination of aflatoxin B1 in deep sea fish oil capsules by LC-MS/MS
GAN Sheng;LAI Qing-niao;LI Zhi-cheng;HAN Ting;WU Chao-quan;Guangxi Institute for Food and Drug Control;Ji’nan Fruit Research Institute;All China Federation of Supply and Marketing Cooperatives;Preclinical College;Hebei United University;
GAN Sheng;LAI Qing-niao;LI Zhi-cheng;HAN Ting;WU Chao-quan;Guangxi Institute for Food and Drug Control;Ji’nan Fruit Research Institute;All China Federation of Supply and Marketing Cooperatives;Preclinical College;Hebei United University;
..............page:256-260
The exudation characteristic of extracellular proteases from Brochothrix thermosphacta in water-soluble protein extract of pork
XIAO Meng-jia;SUN Jie;HOU Wen-fu;WANG Hong-xun;Wuhan Polytechnic University;Hubei Engineering and Technological Research Center for Fresh Food;
XIAO Meng-jia;SUN Jie;HOU Wen-fu;WANG Hong-xun;Wuhan Polytechnic University;Hubei Engineering and Technological Research Center for Fresh Food;
..............page:261-264
Antioxidant activity study and HPLC-MS/MS analysis of antioxidant characteristics of Mallotus oblongifolius extract
LI Xiao-tong;WEI Jing;GU Man-tun;JI Yan-yu;ZHANG Wei-min;College of Food Science;Hainan University;Food Inspection & Testing Center;Hainan Food and Drug Administration;Hainan Provincial Products Quality Supervision and Inspection Institute;
LI Xiao-tong;WEI Jing;GU Man-tun;JI Yan-yu;ZHANG Wei-min;College of Food Science;Hainan University;Food Inspection & Testing Center;Hainan Food and Drug Administration;Hainan Provincial Products Quality Supervision and Inspection Institute;
..............page:265-269
Supercritical carbon dioxide extraction of fish roe oil and fatty acid composition
XU Yan-ping;LIANG Peng;CHEN Li-jiao;CHENG Wen-jian;ZHAO Hui-shuang;ZHONG Ji;College of Food Science;Fujian Agriculture and Forestry University;
XU Yan-ping;LIANG Peng;CHEN Li-jiao;CHENG Wen-jian;ZHAO Hui-shuang;ZHONG Ji;College of Food Science;Fujian Agriculture and Forestry University;
..............page:270-274
Determining alpha linolenic acid in Perilla oil by Raman spectrum
LI Zhang-sheng;YAO Zhi-xiang;SU Hui;LYU Jin-xing;SUN Zeng-qiang;YAN Yi-fu;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources Guangxi University of Science and Technology;
LI Zhang-sheng;YAO Zhi-xiang;SU Hui;LYU Jin-xing;SUN Zeng-qiang;YAN Yi-fu;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources Guangxi University of Science and Technology;
..............page:275-278+283
Detection of flavor components in ethanol extract from kelp using GC-MS method
ZENG Yuan;LUO Jian-yong;FAN Ya-ming;YANG Qing;WU Xiao-tong;ZHAN Guang-xing;HE Zhi-zhou;GUO Feng;Chemistry and Chemical Engineering College;Guangzhou University;Guangzhou Shuangqiao Company Ltd.;
ZENG Yuan;LUO Jian-yong;FAN Ya-ming;YANG Qing;WU Xiao-tong;ZHAN Guang-xing;HE Zhi-zhou;GUO Feng;Chemistry and Chemical Engineering College;Guangzhou University;Guangzhou Shuangqiao Company Ltd.;
..............page:279-283
Relationships between Ling-Wu long jujube maturity and dielectrie properties
LI Zi-wen;ZHANG Hai-hong;MA Xue-lian;WANG Hui-qian;SHEN Jing-bo;College of Agriculture;Ningxia University;
LI Zi-wen;ZHANG Hai-hong;MA Xue-lian;WANG Hui-qian;SHEN Jing-bo;College of Agriculture;Ningxia University;
..............page:286-290
Effects of acceleration and stacked layers on resonant frequency of pear
LIU Lin-lin;HU He;WANG Yu;SONG Shu-xin;LIANG Min;DONG Tungalag;Inner Mongolia Agricultural University;
LIU Lin-lin;HU He;WANG Yu;SONG Shu-xin;LIANG Min;DONG Tungalag;Inner Mongolia Agricultural University;
..............page:291-294
Acidity and water holdup variation research in yogurt preservation process
TANG Yuan-yuan;QIAN Jing;Jiangnan University;
TANG Yuan-yuan;QIAN Jing;Jiangnan University;
..............page:295-297
Effect of temperature fluctuation on yogurt quality during storage link and transport link
WU Xue-yan;Baotou Light Industry Vocational Technical College;
WU Xue-yan;Baotou Light Industry Vocational Technical College;
..............page:298-302
The develop of solidified yoghourt and the characteristic analysis during storage of A rctum Iappa L
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;Food Engineering College;Xuzhou Institute;
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;Food Engineering College;Xuzhou Institute;
..............page:303-309
Storage stability of two sold infant powder
SHAO Li-yu;WANG Li-ping;XU Cong-cong;LI Yun-fei;School of Agriculture and Biology;Shanghai Jiao Tong University;
SHAO Li-yu;WANG Li-ping;XU Cong-cong;LI Yun-fei;School of Agriculture and Biology;Shanghai Jiao Tong University;
..............page:309-313
Effect of heat treatment-cold storage on physiology and biochemistry of Jinxiu peach and the sensory evaluation
WU Jian;CHU Wei-xiong;WANG Hui;Jiaxing Academy of Agricultural Sciences;
WU Jian;CHU Wei-xiong;WANG Hui;Jiaxing Academy of Agricultural Sciences;
..............page:314-319
Effects of combination of heat and 1-MCP treatment on postharvest storage qualities of papaya fruit
XIE Fang;WANG Rui;PAN Han-xu;MA Ying;HE Xiao-yun;CAO Jian-kang;College of Food Science and Nutritional Engineering;China Agricultural University;
XIE Fang;WANG Rui;PAN Han-xu;MA Ying;HE Xiao-yun;CAO Jian-kang;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:320-323+329
Effect of BTH on the postharvest storage quality of Sai Maiti apricots
WANG Di;HUANG Wen-shu;TAO Yong-xia;LIU Feng-juan;LI Hui-li;LIANG Cheng;College of Food and Pharmaceutical Science;Xinjiang Agricultural University;College of Forestry & Horticulture;Xinjiang Agricultural University;
WANG Di;HUANG Wen-shu;TAO Yong-xia;LIU Feng-juan;LI Hui-li;LIANG Cheng;College of Food and Pharmaceutical Science;Xinjiang Agricultural University;College of Forestry & Horticulture;Xinjiang Agricultural University;
..............page:324-329
Effect of different moisture content on the oil of Cyperus esculentus L.
SHI Qian;GAO Fang;TIAN Li-ping;XUE Lin;College of Life Science;Shihezi University;College of Pharmacy;Shihezi University;Shihezi Vegetable Research Institute of Vegetable Science;
SHI Qian;GAO Fang;TIAN Li-ping;XUE Lin;College of Life Science;Shihezi University;College of Pharmacy;Shihezi University;Shihezi Vegetable Research Institute of Vegetable Science;
..............page:330-334
The research on the fresh-keeping of Ya-pears of the ascorbic acid calcium with the help of the ultraviolet
YAN Xun-you;DU Hong-li;LYU Shi-hua;WU Zhi-yan;SHI Zhen-xia;College of Life Science;Langfang Teachers College;Langfang Institute for Product Quality Supervision and Inspection;
YAN Xun-you;DU Hong-li;LYU Shi-hua;WU Zhi-yan;SHI Zhen-xia;College of Life Science;Langfang Teachers College;Langfang Institute for Product Quality Supervision and Inspection;
..............page:334-338
Conditions of color protection technology of fresh-cut Chinese water chestnuts
WANG Rong-rong;WANG Zhen-jiong;School of Food Science;Nanjing Xiaozhuang University;
WANG Rong-rong;WANG Zhen-jiong;School of Food Science;Nanjing Xiaozhuang University;
..............page:339-344
Influence of microwave treatment on enzymatic browning of chestnut
HE Rui;WANG Jia-xing;JIA Li-rong;GAO Hong;College of Light Industry;Textile and Food Engineering;Sichuan University;
HE Rui;WANG Jia-xing;JIA Li-rong;GAO Hong;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:344-347