1005-9989
2015 Issue 2
Purification and properties of a cellulase produced by fungus community F-7
SHANG Ting-ting;LI Quan-hong;DENG Shang-gui;College of Food and Pharmacology;Zhejiang Ocean University;College of Food Science and Nutritional Engineering;China Agricultural University;
SHANG Ting-ting;LI Quan-hong;DENG Shang-gui;College of Food and Pharmacology;Zhejiang Ocean University;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:2-5
Optimization of cultivation conditions of a protease-producing bacterial strain screened from fish sauce fermentation
DUAN Yun-long;LI Lin;WU Shi-yun;LI Bing;XU Zhen-bo;College of Light Industry and Food Science;South China University of Technology;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;College of Food and Drug;Anhui Science and Technology University;
DUAN Yun-long;LI Lin;WU Shi-yun;LI Bing;XU Zhen-bo;College of Light Industry and Food Science;South China University of Technology;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;College of Food and Drug;Anhui Science and Technology University;
..............page:6-10
Isolation and identification of acid-tolerance lactic acid bacteria and their acid resistance capacity from traditional yoghurt of Inner Mongolia
SHI Jing-hong;ZHAO Wei;GUO Hui-yuan;CHEN Shang-wu;Department of Agronomy;Hetao College;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Laboratory for Food Quality and Safety;
SHI Jing-hong;ZHAO Wei;GUO Hui-yuan;CHEN Shang-wu;Department of Agronomy;Hetao College;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Laboratory for Food Quality and Safety;
..............page:11-17
Optimize the producing conditions of Brochothrix thermosphacta from chilled pork
AI You-wei;WANG Hong-xun;XIONG Dan-ping;College of Food Science and Engineering;Wuhan Polytechnic University;
AI You-wei;WANG Hong-xun;XIONG Dan-ping;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:17-21
Characteristics of phenylalanine ammonia-lyase from Dongzao jujube fruit
DING Xin-yuan;WANG Rui;YUAN Shu-zhi;LI Li-li;WANG Jiao;CAO Jian-kang;College of Food Science & Nutritional Engineering;China Agricultural University;
DING Xin-yuan;WANG Rui;YUAN Shu-zhi;LI Li-li;WANG Jiao;CAO Jian-kang;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:24-30
Effects of 1-MCP combined CA on the pear fruit browning during cold storage
LI Fu-jun;ZHANG Xin-hua;REN Pei-pei;SHANG Zhong-lin;GUAN Jun-feng;Institute of Genetics and Physiology;Hebei Academy of Agricultural and Forestry Sciences;School of Agricultural and Food Engineering;Shandong University of Technology;College of Life Science;Hebei Normal University;
LI Fu-jun;ZHANG Xin-hua;REN Pei-pei;SHANG Zhong-lin;GUAN Jun-feng;Institute of Genetics and Physiology;Hebei Academy of Agricultural and Forestry Sciences;School of Agricultural and Food Engineering;Shandong University of Technology;College of Life Science;Hebei Normal University;
..............page:30-33+38
Effect of different alkali treatments on the preservation properties of egg white gels
FAN Meng-meng;ZHANG Xian-wei;WU Lan-fang;JIANG Ai-min;College of Food Science;South China Agriculture University;Administration of Ocean and Fisheries of Huizhou Municipality;Hebei College of Traditional Chinese Medicine;
FAN Meng-meng;ZHANG Xian-wei;WU Lan-fang;JIANG Ai-min;College of Food Science;South China Agriculture University;Administration of Ocean and Fisheries of Huizhou Municipality;Hebei College of Traditional Chinese Medicine;
..............page:34-38
Effects of different drying methods on the enzyme activities and active compounds contents from Chrysanthemum morifolium Ramat
CUI Li;SONG Shuang-shuang;LIU Feng;LIU Wei;WANG Xiao;GENG Yan-ling;LIU Jian-hua;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;
CUI Li;SONG Shuang-shuang;LIU Feng;LIU Wei;WANG Xiao;GENG Yan-ling;LIU Jian-hua;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;
..............page:39-44
Preservation technology of minimally processed mango
XIE Hui;LIU Ning-zhang;DUAN Zhou-wei;ZHANG Rong-hu;HE Ai;DOU Zhi-hao;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
XIE Hui;LIU Ning-zhang;DUAN Zhou-wei;ZHANG Rong-hu;HE Ai;DOU Zhi-hao;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
..............page:44-48
Impurity removing and clarification of rice wine using membrane technology
FAN Ming-xia;LIU Jun;XU Si-si;YANG Ji;CHEN Ying;XIONG Chao;WAN Duan-ji;College of Chemistry and Chemical Engineering;Hubei University of Technology;Institute of Membrane Technology;Hubei University of Technology;
FAN Ming-xia;LIU Jun;XU Si-si;YANG Ji;CHEN Ying;XIONG Chao;WAN Duan-ji;College of Chemistry and Chemical Engineering;Hubei University of Technology;Institute of Membrane Technology;Hubei University of Technology;
..............page:49-52
Effects of different clarification process on the stability of dendrobium candidum oral liquid
LI Juan-juan;HAO Mei-mei;LI Xi-hong;TAO Xiao-lin;LIU Da-miao;LIU Xiang-jun;Food Engineering and Biotechnology Institute;Tianjin University of Science and Technology;Tianjin Agricultural Food Biotechnology Corporation Limited;
LI Juan-juan;HAO Mei-mei;LI Xi-hong;TAO Xiao-lin;LIU Da-miao;LIU Xiang-jun;Food Engineering and Biotechnology Institute;Tianjin University of Science and Technology;Tianjin Agricultural Food Biotechnology Corporation Limited;
..............page:53-55
Influence of different fermentation technology on total polyphenols and antioxidant capacity of red wine
ZHANG Guo-dong;HU Bo-ran;Jiangxi Agricultural Engineering College;College of Food Science and Engineering;Yangzhou University;
ZHANG Guo-dong;HU Bo-ran;Jiangxi Agricultural Engineering College;College of Food Science and Engineering;Yangzhou University;
..............page:56-60
..............page:60
Adsorption isotherms determination of fructose syrup on preparative column
LI Hong-fei;SUN Da-qing;JIA Peng-yu;CAO Long-kui;Heilongjiang August Frist Land Reclamation Universiy;National Coarse Cereals Engineering Research Center;Daqing Hongyuan Institute of Separation Technology;
LI Hong-fei;SUN Da-qing;JIA Peng-yu;CAO Long-kui;Heilongjiang August Frist Land Reclamation Universiy;National Coarse Cereals Engineering Research Center;Daqing Hongyuan Institute of Separation Technology;
..............page:61-64
Dried apricots infrared radiation characteristics and mathematical models
LI Chao-xin;ZHANG Xue-jun;SHI Zeng-lu;SUN Jie;Mechanical and Traffic College;Xinjiang Agricultural University;Key Laboratory of Agricultural Engineering Equipment Innovation Design of Xinjiang;
LI Chao-xin;ZHANG Xue-jun;SHI Zeng-lu;SUN Jie;Mechanical and Traffic College;Xinjiang Agricultural University;Key Laboratory of Agricultural Engineering Equipment Innovation Design of Xinjiang;
..............page:65-68
Effects of different temperature and humidity on oxygen transmission rate of different structure of the milk powder packaging film
WANG Xing;ZHANG Ya-jun;SONG Li-jun;Inner Mongolia Yili Industrial Group Co.;Ltd.;Technology Center;
WANG Xing;ZHANG Ya-jun;SONG Li-jun;Inner Mongolia Yili Industrial Group Co.;Ltd.;Technology Center;
..............page:69-71
Microwave vacuum characteristics and drying technology optimization of radish leaves
HUANG Ting;QIAO Qing-jie;ZHANG Hai-hui;GUO Yun-song;GU Yan-hui;ZHANG Nan;DUAN Yu-qing;Department of Food and Biological Engineering;Jiangsu University;
HUANG Ting;QIAO Qing-jie;ZHANG Hai-hui;GUO Yun-song;GU Yan-hui;ZHANG Nan;DUAN Yu-qing;Department of Food and Biological Engineering;Jiangsu University;
..............page:72-77
Research and application on export quick freezing of garlic clove
HU Chuan-yin;LIU Fei;ZHANG Ai-min;Xuzhou Tianmajingan Food Co.;Ltd.;Xuzhou Vocational College of Bioengineering;Xuzhou City Vegetables Research Institute;
HU Chuan-yin;LIU Fei;ZHANG Ai-min;Xuzhou Tianmajingan Food Co.;Ltd.;Xuzhou Vocational College of Bioengineering;Xuzhou City Vegetables Research Institute;
..............page:78-81
Effect of saponification and hydrolysis reaction and urea adduction process on composition and the oxidation resistance of fatty acid from Purslane whole plant oil
JING Si-qun;CAI Yuan-qiang;College of Life Sciences & Technology;Xinjiang University;Xinjiang Yuansen Kangle Biological Science and Technology Co.;Ltd.;
JING Si-qun;CAI Yuan-qiang;College of Life Sciences & Technology;Xinjiang University;Xinjiang Yuansen Kangle Biological Science and Technology Co.;Ltd.;
..............page:82-86
Enzyme hydrolysis of the aerial parts of Lepidium meyenii Walp
LIU Pin-hua;LI Xing-hu;LIU Ming-yan;YANG Fen;ZHAO Li-min;College of Chemistry and Chemical Engineering;Qujing Normal University;Guangxi Baise Agriculture School;
LIU Pin-hua;LI Xing-hu;LIU Ming-yan;YANG Fen;ZHAO Li-min;College of Chemistry and Chemical Engineering;Qujing Normal University;Guangxi Baise Agriculture School;
..............page:86-90
Distribution of lipids in soybean protein-isolate/carboxymethylcellulose composite films
ZHANG Chao;GUO Xiao-fei;LI Wu;MA Yue;ZHAO Xiao-yan;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;
ZHANG Chao;GUO Xiao-fei;LI Wu;MA Yue;ZHAO Xiao-yan;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:91-95
Technology of Nelumro nucifera and almond protein beverage
WAN Guo-fu;ZHANG Lan;School of Food and Nutrition Engineering of Jiangsu Food;Pharmaceutical Science College;
WAN Guo-fu;ZHANG Lan;School of Food and Nutrition Engineering of Jiangsu Food;Pharmaceutical Science College;
..............page:95-99
Effects of high methoxyl pectin on the stability of live Lactobacillus milk drink
LI Hai-yan;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;North China Research Institute;State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology;
LI Hai-yan;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;North China Research Institute;State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology;
..............page:100-104
Clinical results of anthocyanin soft drink on asthenopia relief
MA Yue;ZHANG Chao;WANG Dan;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
MA Yue;ZHANG Chao;WANG Dan;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:104-107
Processing technology of Gastrodia elata. IB and herb tea compound beverage and its functional assessment
WANG Kai-tuo;XIA Qing-yan;MA Li;ZHEN Zhuo-min;Chongqing Three Gorges University;College of Food Science;Southwest University;
WANG Kai-tuo;XIA Qing-yan;MA Li;ZHEN Zhuo-min;Chongqing Three Gorges University;College of Food Science;Southwest University;
..............page:108-113
Formulation optimization of chimonobambusa quadrangularis bamboo shoots beverage by response surface methodology
WANG Rui;SUN Peng;LI Gui-jie;MU Jian-fei;LIU Yu-qi;LYU Yao;ZHANG Teng-hui;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;Chongqing Dezhuang Industry Group Co.;Ltd.;
WANG Rui;SUN Peng;LI Gui-jie;MU Jian-fei;LIU Yu-qi;LYU Yao;ZHANG Teng-hui;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;Chongqing Dezhuang Industry Group Co.;Ltd.;
..............page:114-119
Preparation of water chestnut tofu
LI Li;WANG Qing-zhang;CHEN Xiao-cui;JIA Rui-juan;LU Meng;Wuchang Institute of Technology;
LI Li;WANG Qing-zhang;CHEN Xiao-cui;JIA Rui-juan;LU Meng;Wuchang Institute of Technology;
..............page:120-123
Degradation of Lambda-cyhalothrin in fruits and vegetable by alkaline electrolyzed water
LIU Hai-jie;LI Run-ze;SU Dong-hai;HAO Jian-xiong;College of Food Science and Nutrition Engineering;China Agricultural University;Beijing Polytechnic;College of Biology Science and Engineering;Hebei University of Science and Technology;
LIU Hai-jie;LI Run-ze;SU Dong-hai;HAO Jian-xiong;College of Food Science and Nutrition Engineering;China Agricultural University;Beijing Polytechnic;College of Biology Science and Engineering;Hebei University of Science and Technology;
..............page:123-127
Comparison of meat quality and nutrition of south yellow cattle with local hybrid cattle
LI Na;XIE Peng;SUN Bao-zhong;LI Hai-peng;LEI Yuan-hua;HUANG Bi-zhi;WANG An-gui;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;College of Food Science and Technology;Agricultural University of Hebei;Academy of Grassland and Animal Science;
LI Na;XIE Peng;SUN Bao-zhong;LI Hai-peng;LEI Yuan-hua;HUANG Bi-zhi;WANG An-gui;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;College of Food Science and Technology;Agricultural University of Hebei;Academy of Grassland and Animal Science;
..............page:130-134
Effect on water-retention and tenderness of non-phosphorus water retention agents for cold fresh calf beef
ZHANG Feng;HE Guang-zhong;LUO Ai-ping;HE Jie;YANG Qin;School of Liquor and Food Engineering;Guizhou University;Guizhou Institute of Animal Science and Veterinary Medicine;
ZHANG Feng;HE Guang-zhong;LUO Ai-ping;HE Jie;YANG Qin;School of Liquor and Food Engineering;Guizhou University;Guizhou Institute of Animal Science and Veterinary Medicine;
..............page:135-138
Microbial transglutaminase modified and hydrolytic soybean protein in pork sausages
CAO Xue-yan;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
CAO Xue-yan;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
..............page:139-144
Inhibitory activity of Eenterococcus faecium HY07 fermentation broth against Listeria monocygenes 54002 on the chilled meat
ZHOU Hui;YE Ke-yuan;HU Yi-min;LUO Yang;LIU Cheng-guo;College of Food Science and Technology;Hunan Agricultral University;College of Food Science and Technology;Shanghai Ocean University;Agricultural Product Quality Monitoring Center of Changsha;
ZHOU Hui;YE Ke-yuan;HU Yi-min;LUO Yang;LIU Cheng-guo;College of Food Science and Technology;Hunan Agricultral University;College of Food Science and Technology;Shanghai Ocean University;Agricultural Product Quality Monitoring Center of Changsha;
..............page:145-149
Formula of fat substitute used in low-fat sausage
ZHANG Hu-bin;CAO Wei;WANG Zhi-geng;MEI Lin;XUE Xiu-heng;School of Tea and Food Science & Technology;Anhui Agriculture University;Engineering Laboratory of Agricultural Products Processing of Anhui;
ZHANG Hu-bin;CAO Wei;WANG Zhi-geng;MEI Lin;XUE Xiu-heng;School of Tea and Food Science & Technology;Anhui Agriculture University;Engineering Laboratory of Agricultural Products Processing of Anhui;
..............page:149-156
Quality change and shelf life predictive model of the salt baked chicken during storage
LI Qiu-ting;WU Jian-wen;College of Light Industry and Food Engineering;Guangxi University;Guangxi Forestry Science Research Institute;
LI Qiu-ting;WU Jian-wen;College of Light Industry and Food Engineering;Guangxi University;Guangxi Forestry Science Research Institute;
..............page:157-162
Changes in edible quality of fermented sterilized duck meat by Penicillium nalgiovense
LIU Gong-ming;SUN Jing-xin;HUANG Ming;LYU Xin-yu;FENG Yong-sheng;QIAO Chang-ming;College of Food Science and Engineering;Qingdao Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;Animal husbandry and Veterinary Research Institute of Qingdao City;Zhucheng Waimao Co.;Ltd.;
LIU Gong-ming;SUN Jing-xin;HUANG Ming;LYU Xin-yu;FENG Yong-sheng;QIAO Chang-ming;College of Food Science and Engineering;Qingdao Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;Animal husbandry and Veterinary Research Institute of Qingdao City;Zhucheng Waimao Co.;Ltd.;
..............page:163-168
Freshness changes of on-board and shore frozen pneumatophorus japonicus in the preservation process
WU Qi-zi;CHEN Xue;LIU Huan;FANG Xu-bo;LIN Yan-guo;School of Food and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Aquatic Products Processing Technology Research of Zhengjiang Province;Zhoushan Zhongmao Aquatic Products Co.;Ltd.;
WU Qi-zi;CHEN Xue;LIU Huan;FANG Xu-bo;LIN Yan-guo;School of Food and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Aquatic Products Processing Technology Research of Zhengjiang Province;Zhoushan Zhongmao Aquatic Products Co.;Ltd.;
..............page:169-173+180
Optimization of deodorization technology for grass carp by response surface methodology
YANG Bing;LI Ting-ting;CUI Fang-chao;LIU Ying;LI Jian-rong;LI Min-zhen;Research Institute of Food Science;Bohai University;College of Life Science;Dalian Nationality University;Anshan Jiaxian Agricultural Development Co.;Ltd.;
YANG Bing;LI Ting-ting;CUI Fang-chao;LIU Ying;LI Jian-rong;LI Min-zhen;Research Institute of Food Science;Bohai University;College of Life Science;Dalian Nationality University;Anshan Jiaxian Agricultural Development Co.;Ltd.;
..............page:174-180
Relationship between starch properties and quality of surimi
YUAN Mei-lan;DING Jing-si;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;
YUAN Mei-lan;DING Jing-si;ZHAO Li;College of Life Science;Jiangxi Science and Technology Normal University;
..............page:181-184
Impact of grains powder on the physicochemical properties of glutinous rice flour
GU Ling;ZHANG Yan-ping;College of Food Science;Jiangnan University;
GU Ling;ZHANG Yan-ping;College of Food Science;Jiangnan University;
..............page:186-190
Evaluation for nutritional and healthy effects of barley rice on sale & prevention and treatment of related chronic epidemics
JIN Jin;LONG Wei;ZHOU Yue;WANG Hao;SHEN Xiu;ZHOU Ze-wei;Institute of Radiation Medicine;Chinese Academy of Medical Sciences & Peking Union Medical College;
JIN Jin;LONG Wei;ZHOU Yue;WANG Hao;SHEN Xiu;ZHOU Ze-wei;Institute of Radiation Medicine;Chinese Academy of Medical Sciences & Peking Union Medical College;
..............page:191-196
..............page:196
A trial test on the effects of processing degree and grain origin on the germ-remained level of the rice
WANG Meng;JIA Jian-bin;CHEN Zhao;JIN Jing;XIE Wen-jun;SONG Shan-wu;ZHANG Ting;Beijing Institute of Grain Science;Beijing Guchuan Rice Co.;Ltd.;
WANG Meng;JIA Jian-bin;CHEN Zhao;JIN Jing;XIE Wen-jun;SONG Shan-wu;ZHANG Ting;Beijing Institute of Grain Science;Beijing Guchuan Rice Co.;Ltd.;
..............page:197-199
Effect of wind speed in multi-temperature quick-frozen process on the sensory quality and freezing rate of steamed bread
SONG Xiao-yan;ZOU Tong-hua;HONG Qiao-di;MAO Li;Tianjin Key Laboratory of Refrigeration Technology;Tianjin University of Commerce;
SONG Xiao-yan;ZOU Tong-hua;HONG Qiao-di;MAO Li;Tianjin Key Laboratory of Refrigeration Technology;Tianjin University of Commerce;
..............page:200-203
Changes of dough gluten in the depth of the fermentation process
LIU Chang-hong;GONG Shan-shan;HAN Dan-dan;LI Zhi-jian;QU Ling-bo;College of Food Science and Technology;Henan University of Technology;
LIU Chang-hong;GONG Shan-shan;HAN Dan-dan;LI Zhi-jian;QU Ling-bo;College of Food Science and Technology;Henan University of Technology;
..............page:204-207
Progress in the wheat processing and tempering technology
WEN Ji-ping;GUO Lin-hua;WANG Hua-dong;WANG Da-yi;School of Food Science and Technology;Henan University of Technology;School of Medicine;Zhengzhou University of Industry Technology;
WEN Ji-ping;GUO Lin-hua;WANG Hua-dong;WANG Da-yi;School of Food Science and Technology;Henan University of Technology;School of Medicine;Zhengzhou University of Industry Technology;
..............page:208-211
Physicochemical properties and oxidative stability of Silybum marianum oil
WANG Hai-na;LI Xin-hua;QIAN Dan-dan;YU Jin-yue;College of Food;Shenyang Agricultural University;
WANG Hai-na;LI Xin-hua;QIAN Dan-dan;YU Jin-yue;College of Food;Shenyang Agricultural University;
..............page:212-218
Optimization of the furfural preparation technology from camellia seed shell by response surface methodology
YE Zhan;HU Chuan-rong;HE Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei University-enterprise Co-construction Camellia Seed Deep Processing and Development Center;
YE Zhan;HU Chuan-rong;HE Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei University-enterprise Co-construction Camellia Seed Deep Processing and Development Center;
..............page:218-223
Analysis of the protein in wort and beer using extruded corn starch as adjunct
ZHENG Hui;HE Yuan-yuan;LI Hong-jun;School of Agriculture Engineering and Food Science;Shandong University of Technology;
ZHENG Hui;HE Yuan-yuan;LI Hong-jun;School of Agriculture Engineering and Food Science;Shandong University of Technology;
..............page:224-228
Structural and functional properties of potato protein prepared using different methods
CHENG Yu;CHENG Ke;CHEN Li-hong;KANG Yuan-hong;School of Food and Biological Engineering;Jiangsu University;
CHENG Yu;CHENG Ke;CHEN Li-hong;KANG Yuan-hong;School of Food and Biological Engineering;Jiangsu University;
..............page:228-232
..............page:232
Optimization of microwave assisted enzyme method extraction technology of polysaccharide from Euryale ferox by response surface method
LI Xiang-li;LIU Jing;LIANG Fu-rong;HU Yan-ying;WEI Hai-xiang;Department of Life Science and Engineering;Jining University;
LI Xiang-li;LIU Jing;LIANG Fu-rong;HU Yan-ying;WEI Hai-xiang;Department of Life Science and Engineering;Jining University;
..............page:234-238
Antioxidation activty of Pleurotus nebrodensis polysaccharide
CHEN Jin-ming;FENG Cui-ping;College of Food Science and Engineering;Shanxi Agricultural University;
CHEN Jin-ming;FENG Cui-ping;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:239-242
Antioxidant activity of polysaccharide from bamboo sawdust of Phyllostachys Pubescens
ZHANG Xue;LI Yan;TAO Wen-liang;SHAO Ming-pan;MAO Xian-xuan;ZHOU Jian-fei;College of Chemical and Chemical Engineering;Guizhou University;College of Pharmacy;Guizhou University;Bijie College;National Engineering Laboratory for Hydrometallurgical Cleaner Production Technology;Institute of Process Engineering;Chinese Academy of Sciences;
ZHANG Xue;LI Yan;TAO Wen-liang;SHAO Ming-pan;MAO Xian-xuan;ZHOU Jian-fei;College of Chemical and Chemical Engineering;Guizhou University;College of Pharmacy;Guizhou University;Bijie College;National Engineering Laboratory for Hydrometallurgical Cleaner Production Technology;Institute of Process Engineering;Chinese Academy of Sciences;
..............page:243-246+253
Antihyperlipidemic activity of fucoidan extracted from several alginate
WANG Ya-fang;ZHANG Hai-xia;WANG Qiu-kuan;HE Yun-hai;REN Dan-dan;SONG Yue-fan;CONG Hai-hua;Dalian Ocean University;College of Food Science and Engineering;National R & D Branch Center for Seaweed Processing;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;
WANG Ya-fang;ZHANG Hai-xia;WANG Qiu-kuan;HE Yun-hai;REN Dan-dan;SONG Yue-fan;CONG Hai-hua;Dalian Ocean University;College of Food Science and Engineering;National R & D Branch Center for Seaweed Processing;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;
..............page:247-253
Purification and structual determination of the anthocuanins in purple sweet potato
SHI Shuang-ni;MENG Yue-cheng;CHEN Jie;College of Food Science & Biotechnology;Zhejiang Gongshang University;
SHI Shuang-ni;MENG Yue-cheng;CHEN Jie;College of Food Science & Biotechnology;Zhejiang Gongshang University;
..............page:254-258
Extraction and purification conditions of purple sweet potato anthocyanins
BI Yun-feng;JIANG Ren-feng;WU Xue-ning;XU Lin-lin;SHEN Ming-hao;College of Food Science and Engineering;Jilin Agricultural University;
BI Yun-feng;JIANG Ren-feng;WU Xue-ning;XU Lin-lin;SHEN Ming-hao;College of Food Science and Engineering;Jilin Agricultural University;
..............page:259-263
Alleviating physical fatigue effects of Maca and Epimedium compound in mice
ZHA Sheng-hua;WANG Ning;ZHAO Qing-sheng;ZHAO Bing;ZHANG Hong;State Key Laboratory of Biochemical Engineering;Institute of Process Engineering;Chinese Academy of Sciences;University of Chinese Academy of Sciences;R & D Center of Beijing Tongrentang Health-Pharmaceutical Co.;Ltd.;
ZHA Sheng-hua;WANG Ning;ZHAO Qing-sheng;ZHAO Bing;ZHANG Hong;State Key Laboratory of Biochemical Engineering;Institute of Process Engineering;Chinese Academy of Sciences;University of Chinese Academy of Sciences;R & D Center of Beijing Tongrentang Health-Pharmaceutical Co.;Ltd.;
..............page:264-268
Optimized methodology for the simultaneous extraction of total flavonoids, total phenolic compounds and antioxidant capacity from Hemp leaves
ZHANG Li-ming;TIAN Ai-ying;HAO Li-min;ZHANG Guo-jun;WANG Zong-zhen;BA Jian-ming;LU Ji-ke;HAO Xin-min;Key Laboratory of Industrial Fermentation Microbiology;Ministry of education;College of Biotechnology;Tianjin University of Science and Technology;The Quartermaster Equipment Institute of the General Logistics Department of People’s Liberation Army;Ningbo YAK Technology Industrial Co.;Ltd.;Department of Endocrinology;Chinese People’s Liberation Army General Hospital;School of Life Sciences;Zhengzhou University;
ZHANG Li-ming;TIAN Ai-ying;HAO Li-min;ZHANG Guo-jun;WANG Zong-zhen;BA Jian-ming;LU Ji-ke;HAO Xin-min;Key Laboratory of Industrial Fermentation Microbiology;Ministry of education;College of Biotechnology;Tianjin University of Science and Technology;The Quartermaster Equipment Institute of the General Logistics Department of People’s Liberation Army;Ningbo YAK Technology Industrial Co.;Ltd.;Department of Endocrinology;Chinese People’s Liberation Army General Hospital;School of Life Sciences;Zhengzhou University;
..............page:269-276
Optimization of extraction process of resveratrol from grape leaves by enzyme assistant method of response surface experiments
SUN Lei-lei;KANG Jian;ZOU Ji-zan;College of Life Science and Technology;Xinjiang University;Xinjiang Hai Rui Sheng Biological Engineering Co.;Ltd.;
SUN Lei-lei;KANG Jian;ZOU Ji-zan;College of Life Science and Technology;Xinjiang University;Xinjiang Hai Rui Sheng Biological Engineering Co.;Ltd.;
..............page:276-281
Effects of Hsian-tsao gum on rheological property, sensory quality and antioxidant activity of Chinese-style meatball
CHENG Wei-wei;LI Jun-guang;JIANG Ai-min;ZHANG Da-lei;FAN Meng-meng;SHEN Xiao-lu;CHEN Jie-ying;College of Food Science;South China Agriculture University;School of Food and Bioengineering;Zhengzhou University of Light Industry;
CHENG Wei-wei;LI Jun-guang;JIANG Ai-min;ZHANG Da-lei;FAN Meng-meng;SHEN Xiao-lu;CHEN Jie-ying;College of Food Science;South China Agriculture University;School of Food and Bioengineering;Zhengzhou University of Light Industry;
..............page:282-286
Flaxseed gums extracting process from flaxseed shell
WANG Mei;ZHAO Shan;ZHANG Xiao-yan;ZHAO Feng-min;Chinese Academy of Agricultural Mechanization Sciences;
WANG Mei;ZHAO Shan;ZHANG Xiao-yan;ZHAO Feng-min;Chinese Academy of Agricultural Mechanization Sciences;
..............page:287-289
The co-extraction technology of the pectin from Tarocco blood orange peel with surfactant
RUAN Shang-quan;CHEN Song-lin;CHEN Gui-xiu;DENG Xi;LIAO Li-min;WANG Bi;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;
RUAN Shang-quan;CHEN Song-lin;CHEN Gui-xiu;DENG Xi;LIAO Li-min;WANG Bi;College of Chemistry and Chemical Engineering;Neijiang Normal University;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College;
..............page:290-293
Extraction technique and characteristics of protein from bitter apricot kernel
XIE Chun-yan;LI Cong-sheng;LU Yan-xia;LI Ai-ping;MA Zhuo-qun;CAO Xiao-ting;WU Zhi-yan;Langfang Teachers University;
XIE Chun-yan;LI Cong-sheng;LU Yan-xia;LI Ai-ping;MA Zhuo-qun;CAO Xiao-ting;WU Zhi-yan;Langfang Teachers University;
..............page:294-298
Antibacterial experiment on bacillus subtilis of leek seed protein
SUN Jie;YIN Guo-you;MA Zhen-zhong;REN Jing-jing;WU Guo-jie;College of Life Science and Engineering;Henan University of Urban Construction;
SUN Jie;YIN Guo-you;MA Zhen-zhong;REN Jing-jing;WU Guo-jie;College of Life Science and Engineering;Henan University of Urban Construction;
..............page:299-303
Optimization of extraction process of the starch from red kidney bean by response surface methodology
YAN Sha;TIAN Ling-ai;LI Qiong;LI Min;CHEN Zhen-jia;College of Food Science and Engineering;Shanxi Agricultural University;
YAN Sha;TIAN Ling-ai;LI Qiong;LI Min;CHEN Zhen-jia;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:304-310
Antimicrobial activities in vitro of 3 kinds of Carthamus tinctorius
BAI Liang-liang;ZOU Ming-feng;WANG Heng;TAN Yong;College of Pharmacy;Shihezi University;Key Laboratory of Phytomedicine Resources & Modernization of TCM;
BAI Liang-liang;ZOU Ming-feng;WANG Heng;TAN Yong;College of Pharmacy;Shihezi University;Key Laboratory of Phytomedicine Resources & Modernization of TCM;
..............page:311-314
Effects of extract of poriacocos-roots of lentinus edodes-hawthorn lesf solid fermentation compounds on fruit bat fly life span
WANG Qian;AN Xue;LIU Min;HAO Zhi-xin;LIN Zhi-hui;College of Life Sciences;Hebei University;Yixian Agricultural Bureau;
WANG Qian;AN Xue;LIU Min;HAO Zhi-xin;LIN Zhi-hui;College of Life Sciences;Hebei University;Yixian Agricultural Bureau;
..............page:314-316
Effect of pyrogallic acid cleaning nitrite and blocking nitrosamines
XIE Wen-xian;HAN Ya-li;Faculty of Light and Chemical Industry;Guangdong University of Technology;
XIE Wen-xian;HAN Ya-li;Faculty of Light and Chemical Industry;Guangdong University of Technology;
..............page:318-323
Enzymatic couple multi-grade membrane to produce dextran
JIANG Yi;LEI Guang-hong;WANG Yuan-chun;CAO Min;WEI Yan-jun;Light Industry Research Institute of Guangxi;
JIANG Yi;LEI Guang-hong;WANG Yuan-chun;CAO Min;WEI Yan-jun;Light Industry Research Institute of Guangxi;
..............page:323-327
Emulsifying activity and emulsifying stability of hydrolyzed polypeptide of Tilapia
YU Hong-peng;CHEN Yun-sheng;WU Ke-gang;DONG Rong;WEI Xiao-yun;CHEN Dong-xing;Department of Food Science and Bioengineering;Guangdong University of Technology;Shanwei Cathay Food Industries Ltd.;
YU Hong-peng;CHEN Yun-sheng;WU Ke-gang;DONG Rong;WEI Xiao-yun;CHEN Dong-xing;Department of Food Science and Bioengineering;Guangdong University of Technology;Shanwei Cathay Food Industries Ltd.;
..............page:328-333
Effect of antioxidants on the Vc of okra in microwave drying
GAO Yuan-jun;ZHANG Ya-xiao;ZHOU Jing-qi;WU Guang-hui;BI Tao-tao;College of Food and Bioengineering;Zhengzhou University of Light Industry;Luohe Vocational College of Food;
GAO Yuan-jun;ZHANG Ya-xiao;ZHOU Jing-qi;WU Guang-hui;BI Tao-tao;College of Food and Bioengineering;Zhengzhou University of Light Industry;Luohe Vocational College of Food;
..............page:333-336
Correlation between texture and sensory evaluation of low-fat ice cream
HE Hong-jun;ZHANG Xue-ting;ZOU Hui;JIANG Hui;SUN Ma-long;SUN Cheng-feng;College of Life Sciences;Yantai University;
HE Hong-jun;ZHANG Xue-ting;ZOU Hui;JIANG Hui;SUN Ma-long;SUN Cheng-feng;College of Life Sciences;Yantai University;
..............page:338-343
Application of scanning electron microscope(SEM) in rapid identification of dried shark fin products
XIAN Yan-ping;DONG Hao;LUO Hai-ying;GUO Xin-dong;WANG Li;QIN Fang-fang;WU Yu-luan;ZHAO Mou-ming;Guangzhou Quality Supervision and Testing Institute;College of Light Industry and Food Engineering;South China University of Technology;
XIAN Yan-ping;DONG Hao;LUO Hai-ying;GUO Xin-dong;WANG Li;QIN Fang-fang;WU Yu-luan;ZHAO Mou-ming;Guangzhou Quality Supervision and Testing Institute;College of Light Industry and Food Engineering;South China University of Technology;
..............page:343-347
Changes in texture properties of tumorous stem mustard during dehydration by texture profile analysis
SUN Zhong-lei;PENG Yi-mei;ZHANG Chang-ping;XU Yi;PAN Ning;HUA Liu-ci;College of Life Science and Technology;Yangtze Normal University;
SUN Zhong-lei;PENG Yi-mei;ZHANG Chang-ping;XU Yi;PAN Ning;HUA Liu-ci;College of Life Science and Technology;Yangtze Normal University;
..............page:348-352
Amino acid composition analysis of blueberry cultivaries from south China
YAN Hong-guang;YANG Wei;XIAN Shu;DING Zhi-en;School of Environment and Life Science;Kaili College;College of Tea and Food Technology;Anhui Agriculture University;
YAN Hong-guang;YANG Wei;XIAN Shu;DING Zhi-en;School of Environment and Life Science;Kaili College;College of Tea and Food Technology;Anhui Agriculture University;
..............page:352-356
Determination of boron in composite food packaging materials
LI Ting;HOU Xiao-dong;Chaozhou Quality and Measurement Supervision and Inspection Institute;
LI Ting;HOU Xiao-dong;Chaozhou Quality and Measurement Supervision and Inspection Institute;
..............page:357-359
The traceability of rice consumption behavior research
FU Ting-ting;JIA Jian-bin;YIN Yan;WANG Yu;WEI Shao-fang;LI Qi-ping;Beijing Institution of Grain Science;《Reference information》;
FU Ting-ting;JIA Jian-bin;YIN Yan;WANG Yu;WEI Shao-fang;LI Qi-ping;Beijing Institution of Grain Science;《Reference information》;
..............page:360-367
..............page:368