1005-9989
2015 Issue 3
Screening of lipase producing bacteria and effects of different preservation methods on enzyme activity
LI Xue-ling;CHEN Zhi-ming;ZHOU Wei-jian;Colleage of Food Science;South China Agricultural University;
LI Xue-ling;CHEN Zhi-ming;ZHOU Wei-jian;Colleage of Food Science;South China Agricultural University;
..............page:2-6
Enzyme activity and isoenzymes of Pleurotus ferulae lanzi mycelium morphogenesis induced by low temperature
WANG Min;BAI Yu-jia;ZHANG Le;XIE Xian-ying;FENG Zuo-shan;College of Food Science and Pharmaceutical Science;Xingjiang Agricultural University;
WANG Min;BAI Yu-jia;ZHANG Le;XIE Xian-ying;FENG Zuo-shan;College of Food Science and Pharmaceutical Science;Xingjiang Agricultural University;
..............page:6-11
Screening and growth performance determination of lactic acid bacteria in Inner Mongolia traditional sausages
MA Dan;WANG De-bao;JIN Zhi-min;JIN Ye;ZHAO Li-hua;College of Food Science and Engineering;Inner Mongolia Agricultural University;
MA Dan;WANG De-bao;JIN Zhi-min;JIN Ye;ZHAO Li-hua;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:12-15
Effect of compatible solutes under hypertonic conditions on the Lactobacillus
WANG Hai-juan;HAN Xue;MA Wei;WANG Xue-liang;LIU Cai-yun;Harbin Institute of Technology;Dongning Entry-Exist Inspection and Quarantine Bureau;
WANG Hai-juan;HAN Xue;MA Wei;WANG Xue-liang;LIU Cai-yun;Harbin Institute of Technology;Dongning Entry-Exist Inspection and Quarantine Bureau;
..............page:16-19
Inhibition on α-glucosidase and α-amylase by 45 kinds of fruits and vegetables
WANG Zhou;ZHANG Chi-xiang;PU Bo;WANG Xiao-peng;YU Jun;JIAO Shi-rong;School of Bioengineering;Xihua University;
WANG Zhou;ZHANG Chi-xiang;PU Bo;WANG Xiao-peng;YU Jun;JIAO Shi-rong;School of Bioengineering;Xihua University;
..............page:20-22
Chitosan modified atmosphere combined with minimal impact on the mango processing quality during cold storage
HE Ai;LIU Ning-zhang;XIE Hui;ZHANG Rong-hu;DUAN Zhou-wei;DOU Zhi-hao;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
HE Ai;LIU Ning-zhang;XIE Hui;ZHANG Rong-hu;DUAN Zhou-wei;DOU Zhi-hao;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
..............page:24-28
Processing and preservation of combined food of edible fungi and yellow throat
LIU Da-yu;ZHENG Lin-yong;LIU Hai-qiang;LI Zong-tang;ZHANG Xiu-fen;YIN Xian-hua;Chengdu University;Sichuan Academy of Agricultural Sciences;Sichuan University of Science & Engineering;
LIU Da-yu;ZHENG Lin-yong;LIU Hai-qiang;LI Zong-tang;ZHANG Xiu-fen;YIN Xian-hua;Chengdu University;Sichuan Academy of Agricultural Sciences;Sichuan University of Science & Engineering;
..............page:29-32
..............page:32
..............page:39
Effects of ethyl formate fumigation on postharvest quality of pineapple
WANG Yi;LIU Tao;LI Li;ZHANG Fan-hua;WANG Yue-jin;HAN Ju-cai;College of Agriculture;Shanxi Agricultural University;Chinese Academy of Inspection and Quarantine;
WANG Yi;LIU Tao;LI Li;ZHANG Fan-hua;WANG Yue-jin;HAN Ju-cai;College of Agriculture;Shanxi Agricultural University;Chinese Academy of Inspection and Quarantine;
..............page:40-44
Influence of different storage methods on chlorophyll and Vc in carrot
YANG Guo-jun;LI Ning;LI Sen;LI Hao-zhe;XIE Wei;QI Qiao-sha;Henan Medical College;Food Science and Technology College;Henan Agricultural University;
YANG Guo-jun;LI Ning;LI Sen;LI Hao-zhe;XIE Wei;QI Qiao-sha;Henan Medical College;Food Science and Technology College;Henan Agricultural University;
..............page:45-48
Evaluation of the protein nutrition quality of potato flours from different cultivars
HOU Fei-na;MU Tai-hua;SUN Hong-nan;LIU Xing-li;ZHANG Miao;CHEN Jing-wang;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;
HOU Fei-na;MU Tai-hua;SUN Hong-nan;LIU Xing-li;ZHANG Miao;CHEN Jing-wang;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;
..............page:49-56
Change of sweet persimmon leaf quality affected by harvest time
MEI Wei-yun;CAO Guan-hua;HE Sen;BAI Xu;LIU Zhang-yun;MI Sheng-fen;HE Yu-zhen;Stone Forest Lvting Sweet Persimmon Products Development Limited Company;Yunnan University of Traditional Chinese Medicine;Qujing Normal University;
MEI Wei-yun;CAO Guan-hua;HE Sen;BAI Xu;LIU Zhang-yun;MI Sheng-fen;HE Yu-zhen;Stone Forest Lvting Sweet Persimmon Products Development Limited Company;Yunnan University of Traditional Chinese Medicine;Qujing Normal University;
..............page:57-60
Changes on century egg yolk lipid during pickled by vacuum technology
ZHANG Chen-ping;LIU Hui-ping;ZHAO Fan;LIU Xiao-qing;XU Jiao-jiao;WANG Yu;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science & Technology;
ZHANG Chen-ping;LIU Hui-ping;ZHAO Fan;LIU Xiao-qing;XU Jiao-jiao;WANG Yu;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science & Technology;
..............page:61-64
Seed melon powder color-protection process in the manufacturing process research
LU Lu;YANG Hai-yan;HOU Wei-wei;ZHAO Zhong-kai;LIU Shan-shan;XIE Xiao-feng;College of Food Science;Xinjiang Agricultural University;Xinjiang Yuan Sen Agricultural Development Limited Company;
LU Lu;YANG Hai-yan;HOU Wei-wei;ZHAO Zhong-kai;LIU Shan-shan;XIE Xiao-feng;College of Food Science;Xinjiang Agricultural University;Xinjiang Yuan Sen Agricultural Development Limited Company;
..............page:65-69
Preliminary study of oxidation resistance change before and after fermentation of mulberry juice
CAO Wei;WEN Yan;XU An-jie;YAO Xue-yan;DU Bo-wei;Zhenjiang Center for Products Quality Supervision and Inspection;School of Biological and Chemical Engineering;Jiangsu University of Science and Techonlogy;
CAO Wei;WEN Yan;XU An-jie;YAO Xue-yan;DU Bo-wei;Zhenjiang Center for Products Quality Supervision and Inspection;School of Biological and Chemical Engineering;Jiangsu University of Science and Techonlogy;
..............page:70-74
Fermentation technology of the Xinjiang Korla pear glutinous rice wine
GUO Yan;DOU Yi-ling;YAN Yu-ling;GUO Jun-ting;FENG Zuo-shan;Xinjiang Institute of Light Industry Vocational and Technical;College of Food Scicnce and Medicine;Xinjiang Agricultural University;
GUO Yan;DOU Yi-ling;YAN Yu-ling;GUO Jun-ting;FENG Zuo-shan;Xinjiang Institute of Light Industry Vocational and Technical;College of Food Scicnce and Medicine;Xinjiang Agricultural University;
..............page:74-77
Optimization of dual enzymatic hydrolysis of apricot pulp for enhancing juice yield using response surface methodology
Ayiguli·Waili;Miliban·Huojiaihemaiti;Reheman·Aila;College of Food Sciences and Pharmacy;Xinjiang Agricultural University;College of Chemical engineering;Xinjiang Normal University;
Ayiguli·Waili;Miliban·Huojiaihemaiti;Reheman·Aila;College of Food Sciences and Pharmacy;Xinjiang Agricultural University;College of Chemical engineering;Xinjiang Normal University;
..............page:78-83
Optimal spray drying technology on the bergamot powder by response surface design
YANG Hui;ZHOU Ai-mei;LIANG Xiu-mei;LIU Xin;CHEN Han-min;CHEN Shu-xi;College of Food Science;South China Agricultural University;Guangdong Zhancui Food Co.;Ltd.;
YANG Hui;ZHOU Ai-mei;LIANG Xiu-mei;LIU Xin;CHEN Han-min;CHEN Shu-xi;College of Food Science;South China Agricultural University;Guangdong Zhancui Food Co.;Ltd.;
..............page:83-89
Influence of heat treatment on the passion fruit pulp quality characteristic
ZHOU Kui;TENG Jian-wen;WEI Bao-yao;HUANG Li;Institute of Light and Food Engineering;Guangxi University;
ZHOU Kui;TENG Jian-wen;WEI Bao-yao;HUANG Li;Institute of Light and Food Engineering;Guangxi University;
..............page:90-95
Superfine pulverization process of notoginseng by ball milling
ZHOU Yu-mei;LU Wei-wen;WEI Hong-yu;ZHU Li-xue;College of Mechanical Engineering;Zhongkai University of Agriculture and Engineering;
ZHOU Yu-mei;LU Wei-wen;WEI Hong-yu;ZHU Li-xue;College of Mechanical Engineering;Zhongkai University of Agriculture and Engineering;
..............page:95-99
Optimization on closed loop heat pump drying process of bamboo shoots
LONG Cheng-shu;ZHANG Yan-lai;GONG Li;Guangdong Agricultural Machinery Research Institute;College of Mechanical and Electrical Engineering;Central South University of Forestry and Technology;Key Lab of GD for Agricultural Products Dry Processing Engineering;
LONG Cheng-shu;ZHANG Yan-lai;GONG Li;Guangdong Agricultural Machinery Research Institute;College of Mechanical and Electrical Engineering;Central South University of Forestry and Technology;Key Lab of GD for Agricultural Products Dry Processing Engineering;
..............page:100-106
Establishment of shelf-life prediction model and the factors affecting the accuracy of shelf-life prediction
CHENG Xiao-feng;XIAO Long-en;LI Bo;College of Food Science and Nutritional Engineering;China Agricultural University;
CHENG Xiao-feng;XIAO Long-en;LI Bo;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:107-115
Effects of different low-temperature and drying treatment on the properties of purple sweet potato starch noodle
XING Li-jun;MU Tai-hua;ZHANG Miao;YU Shu-xi;CHEN Jing-wang;YANG Hai-yan;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
XING Li-jun;MU Tai-hua;ZHANG Miao;YU Shu-xi;CHEN Jing-wang;YANG Hai-yan;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:115-121
Orthogonal array design for the optimization of enzymatic hydrolysis of the powder of sika bone
BI Jing-shuo;ZHANG Ying;LIU Xing-fu;LI Jing-jing;College of Biological and Agricultural Engineering;Jilin University Food Quality and Safety;
BI Jing-shuo;ZHANG Ying;LIU Xing-fu;LI Jing-jing;College of Biological and Agricultural Engineering;Jilin University Food Quality and Safety;
..............page:122-126
Effects of the polyphosphate and glucitol on the tenderness and texture profile analysis(TPA) of venison
YANG Zhi-hua;YANG Fan;LI Li-jie;WANG Ying-li;SU Ri-na;WANG De-bao;College of Food Science and Engineering;Inner Mongolia Agricultural University;Vocational College of Ecological Environment;
YANG Zhi-hua;YANG Fan;LI Li-jie;WANG Ying-li;SU Ri-na;WANG De-bao;College of Food Science and Engineering;Inner Mongolia Agricultural University;Vocational College of Ecological Environment;
..............page:128-131
Correlation analysis of tenderness and texture characteristics in different parts of Yanbian yellow beef during ripening time
JIN Ying;DONG YU-ying;LI Guan-hao;LI Yu-lin;LIANG Cheng-yun;Agricultural College of Yanbian University;National Beef Yak Industry Technology System of Yanbian Experiment Station;
JIN Ying;DONG YU-ying;LI Guan-hao;LI Yu-lin;LIANG Cheng-yun;Agricultural College of Yanbian University;National Beef Yak Industry Technology System of Yanbian Experiment Station;
..............page:132-135
Accelerating ripening of semi-dry fermented sausage by adding exogenous enzymes
WU Yong-hua;LIU En-qi;ZHANG Jian-ping;CHEN Shang-long;LIU Hui;Jiangsu Key Laboratory of Food Resource Development and Quality Safe;Xuzhou Institute of Technology;
WU Yong-hua;LIU En-qi;ZHANG Jian-ping;CHEN Shang-long;LIU Hui;Jiangsu Key Laboratory of Food Resource Development and Quality Safe;Xuzhou Institute of Technology;
..............page:136-140
Production of novel rapidly fermented sturgeon sausage using mixed starter culture
WANG Yang;GUI Meng;WEI Yun-lu;SUN Ying;LI Ping-lan;College of Food Science & Nutritional Engineering;China Agricultural University;
WANG Yang;GUI Meng;WEI Yun-lu;SUN Ying;LI Ping-lan;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:141-147
Optimization of stepwise dual-enzymatic preparation of collagen peptides from squid skin
LIU Zhen-feng;DAI Sheng-jia;LYU Wei-jin;HUANG Xiao-ming;CHEN Shi-guo;YE Xing-qian;Zhejiang Yuxiang Biotech Co.;Ltd.;Zhejiang Lansehaiyang Biotech Co.;Ltd.;School of Biosystems Engineering and Food Science;Zhejiang University;
LIU Zhen-feng;DAI Sheng-jia;LYU Wei-jin;HUANG Xiao-ming;CHEN Shi-guo;YE Xing-qian;Zhejiang Yuxiang Biotech Co.;Ltd.;Zhejiang Lansehaiyang Biotech Co.;Ltd.;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:148-153
Effects of ozone floating wash treatment on percent reduction of bacterial and texture of tilapia fillets
ZHANG Chen-fang;WU Hai-ping;ZHONG Qiu-ping;College of Food Science and Technology;Hainan University;
ZHANG Chen-fang;WU Hai-ping;ZHONG Qiu-ping;College of Food Science and Technology;Hainan University;
..............page:154-158
Heavy metals removal process for the nutritional extracts of dried oysters
HUANG Su-ya;LIU Xiao-bing;LI Ping;XU Si-jie;QIAN Bing-jun;Department of Food Science and Engineering;Shanghai Jiao Tong University;Hainan Yedao Wine Brewing Co.;Ltd.;
HUANG Su-ya;LIU Xiao-bing;LI Ping;XU Si-jie;QIAN Bing-jun;Department of Food Science and Engineering;Shanghai Jiao Tong University;Hainan Yedao Wine Brewing Co.;Ltd.;
..............page:158-161
Isolation of exopalaemon carinicauda protein and characterization of properties
CAO Wen-hong;ZHAO Zi-ke;TIAN Shen;CHEN Liang;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
CAO Wen-hong;ZHAO Zi-ke;TIAN Shen;CHEN Liang;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
..............page:162-166
Effect of ultrasonic assisted processing on the goose blood proteolysis
JIA Wei;WU Guan;ZHAO Li-juan;GONG Yuan-xia;HUANG Yu-rong;SUN Wei-qing;College of Life Science Yangtze University;Jingchu Food Research and Development Center;Yangtze University;
JIA Wei;WU Guan;ZHAO Li-juan;GONG Yuan-xia;HUANG Yu-rong;SUN Wei-qing;College of Life Science Yangtze University;Jingchu Food Research and Development Center;Yangtze University;
..............page:166-169
Analysis and comparison for the amino acids from cattle bone and deer bone
XIAO Hou-rong;YANG Hong;HUANG Shu-ming;PENG Cheng-yin;Department of Biological and Environmental Engineering;Hefei University;
XIAO Hou-rong;YANG Hong;HUANG Shu-ming;PENG Cheng-yin;Department of Biological and Environmental Engineering;Hefei University;
..............page:170-175
Effect of maltooligosaccharide on cake quality
CHEN Pei;ZHAO Bing;PANG Yu-chen;LI Yuan-zhi;College of Food Science;South China Agricultural University;
CHEN Pei;ZHAO Bing;PANG Yu-chen;LI Yuan-zhi;College of Food Science;South China Agricultural University;
..............page:178-181
Effects of defatted soybean protein powder on whitenesse of steamed bread
DENG Cui;LI Zhi-jian;LI Hai-feng;LIU Chang-hong;BIAN Ke;YANG Yue-ting;College of Food Science and Technology;Henan University of Technology;College of Biological Engineering;Henan University of Technology;
DENG Cui;LI Zhi-jian;LI Hai-feng;LIU Chang-hong;BIAN Ke;YANG Yue-ting;College of Food Science and Technology;Henan University of Technology;College of Biological Engineering;Henan University of Technology;
..............page:182-185
Effect of transglutaminase on the cooked oat noodles textural and cooking property
JIANG Hai-yan;ZHANG Shao-bing;NIU Qiao-juan;LU Qi-yu;College of Grain;Oil and Food;Henan University of Technology;
JIANG Hai-yan;ZHANG Shao-bing;NIU Qiao-juan;LU Qi-yu;College of Grain;Oil and Food;Henan University of Technology;
..............page:186-190
Compound functional fresh noodles with chrysanthemum juice and black tea
YOU Xin-xia;WANG Ying-ying;Department of Food Science;Zhengzhou Institute of Science and Technology;
YOU Xin-xia;WANG Ying-ying;Department of Food Science;Zhengzhou Institute of Science and Technology;
..............page:191-194
Effects of alkali treatment on the extraction of Gracilaria lemaneiformis non-agar polysaccharide and in vitro immune activity
SHI Chen-shan;SUN Gui-qing;ZHANG Ya-zhuo;WANG Yu;WANG Xiang-hong;College of Food Science and Technology;Agricultural University of Hebei;Hebei Ocean and Fisheries Science Research Institute;
SHI Chen-shan;SUN Gui-qing;ZHANG Ya-zhuo;WANG Yu;WANG Xiang-hong;College of Food Science and Technology;Agricultural University of Hebei;Hebei Ocean and Fisheries Science Research Institute;
..............page:196-199
Separation and purification of sepia ink polysaccharides SIPⅠ
TAO Ye-xing;ZHONG Jie-ping;LIU Hua-zhong;Faculty of Food Science & Technology;Guangdong Ocean University;Faculty of Science;Guangdong Ocean University;Biochemistry Center;Guangdong Ocean University;
TAO Ye-xing;ZHONG Jie-ping;LIU Hua-zhong;Faculty of Food Science & Technology;Guangdong Ocean University;Faculty of Science;Guangdong Ocean University;Biochemistry Center;Guangdong Ocean University;
..............page:199-202
Preparation of sulfated barley polysaccharide with sulfamic acid
BAI Ye-yu;QIAN Jian-ya;School of Food Science and Engineering;Yangzhou University;Jiangsu Key Laboratory of Dairy Biotechnology & Safety Control;
BAI Ye-yu;QIAN Jian-ya;School of Food Science and Engineering;Yangzhou University;Jiangsu Key Laboratory of Dairy Biotechnology & Safety Control;
..............page:203-208
Effect of different extraction method on antioxidant activity of polysaccharides from Gastrodia elata Blume
WANG Rui-min;ZHU Qiu-jin;ZHANG Chun-hua;YANG Xue-mei;ZHANG Hong-mei;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;National Beef Processing Technology Research and Detection Subcentre;
WANG Rui-min;ZHU Qiu-jin;ZHANG Chun-hua;YANG Xue-mei;ZHANG Hong-mei;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;National Beef Processing Technology Research and Detection Subcentre;
..............page:208-213
Application on separation of bagasse pith extract to produce L-arabinose and D-xylose by simulate moving bed chromatography
LEI Guang-hong;JIANG Yi;WEI Cheng-hou;LIANG Zhi;WANG Yuan-chun;CAO Min;WEI Yan-jun;HUANG Zhong-hua;Light Industry Research Institute of Guangxi;
LEI Guang-hong;JIANG Yi;WEI Cheng-hou;LIANG Zhi;WANG Yuan-chun;CAO Min;WEI Yan-jun;HUANG Zhong-hua;Light Industry Research Institute of Guangxi;
..............page:214-217
Optimization for the processes of extracting pectin from Ann pear peel assisted with microwave
CUI Rui-jing;LIU Su-wen;CHANG Xue-dong;College of Food Science and Technology;Hebei Normal University of Science and Technology;
CUI Rui-jing;LIU Su-wen;CHANG Xue-dong;College of Food Science and Technology;Hebei Normal University of Science and Technology;
..............page:218-220+224
Effects of hops pomace polyphenol on lipids metabolism abnormality in ovariectomized rats
CAO Yan;FENG Zuo-shan;WANG Juan;BAI Yu-jia;XIANG Qin-qin;DUAN Ji-hua;College of Food Science and Pharmaceutical;Xinjiang Agricultural University;
CAO Yan;FENG Zuo-shan;WANG Juan;BAI Yu-jia;XIANG Qin-qin;DUAN Ji-hua;College of Food Science and Pharmaceutical;Xinjiang Agricultural University;
..............page:221-224
Antioxidant activity of mogroside extract of Siratia grosvenorii fruits
ZOU Jian;WANG Cheng-cheng;LIU Yu-li;YANG Wen-kang;LI Chong-chong;CHEN Qiu-ping;QI Xiang-yang;College of Food Science and Technology;Shanghai Ocean University;College of Biological and Environmental Sciences;Zhejiang Wanli University;
ZOU Jian;WANG Cheng-cheng;LIU Yu-li;YANG Wen-kang;LI Chong-chong;CHEN Qiu-ping;QI Xiang-yang;College of Food Science and Technology;Shanghai Ocean University;College of Biological and Environmental Sciences;Zhejiang Wanli University;
..............page:225-231
In vitro anti-oxidative properties of Kuding tea extract in ethanol
ZHANG Mei;YANG Fang;Key Laboratory for Green Chemical Process of Ministry of Education;Wuhan Institute Technology;Zhixing College;Hubei University;Department of Animal and Food Sciences;University of Kentucky;Lexington;
ZHANG Mei;YANG Fang;Key Laboratory for Green Chemical Process of Ministry of Education;Wuhan Institute Technology;Zhixing College;Hubei University;Department of Animal and Food Sciences;University of Kentucky;Lexington;
..............page:231-235
Composition analysis and antioxidative activity of black-bone silky fowl oligopeptides
LIU Yan;GU Rui-zeng;LU Jun;LIN Feng;WEI Ying;CAI Mu-yi;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food and Fermentation Industries;
LIU Yan;GU Rui-zeng;LU Jun;LIN Feng;WEI Ying;CAI Mu-yi;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food and Fermentation Industries;
..............page:236-241
Optimization of high-pressure hot water extraction of flavone from Flammulina velutiper(Fr.) Sing
WANG Guang-hui;WEI Ya-dong;YU De-han;Suihua University;
WANG Guang-hui;WEI Ya-dong;YU De-han;Suihua University;
..............page:241-244
Effect of aloe extract on the fresh-keeping of strawberry
WANG Jing;HAN Qiong;WANG Dan;WANG Ting-jie;FENG Na-na;LI Jing-yuan;College of Life Sciences;Henan Normal University;Engineering Laboratory of Green Medicinal Material Biotechnology;Henan Normal University;
WANG Jing;HAN Qiong;WANG Dan;WANG Ting-jie;FENG Na-na;LI Jing-yuan;College of Life Sciences;Henan Normal University;Engineering Laboratory of Green Medicinal Material Biotechnology;Henan Normal University;
..............page:245-249
Isolation and antioxidant activity analysis in vitro of proteins from Tartary Buckwheat
LI Hong-mei;HE Xiao-lan;ZHANG Li-lin;SUN Da-quan;OU Hai-long;LEI Ting-wen;XU Qing-zhong;Guiyang Medical College;
LI Hong-mei;HE Xiao-lan;ZHANG Li-lin;SUN Da-quan;OU Hai-long;LEI Ting-wen;XU Qing-zhong;Guiyang Medical College;
..............page:250-254
The extraction of camphor oil by microwave-assisted aqueous enzymatic process
JIANG Guo-fang;ZHAN Jun-feng;XIE Zong-bo;YUE Chang-gao;Department of Applied Chemistry;East China Institute of Technology;
JIANG Guo-fang;ZHAN Jun-feng;XIE Zong-bo;YUE Chang-gao;Department of Applied Chemistry;East China Institute of Technology;
..............page:255-258
Effects of lactoferrin and lactoferricin on lymphocyte proliferation
REN Guo-yan;ZHANG Fan;GUO Jin-ying;CHEN Xiu-jin;CAO Li;LIANG Hua;CAO Li;WU Ting-ting;College of Food and Bioengineering;Henan University of Science and Technology;
REN Guo-yan;ZHANG Fan;GUO Jin-ying;CHEN Xiu-jin;CAO Li;LIANG Hua;CAO Li;WU Ting-ting;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:260-264
The development and manufactory of fondant
YU Miao;CHEN Zhong;College of Light Industry and Food Sciences;South China University of Technology;Perfetti Van Melle Confectionery Co.;Ltd.;
YU Miao;CHEN Zhong;College of Light Industry and Food Sciences;South China University of Technology;Perfetti Van Melle Confectionery Co.;Ltd.;
..............page:264-268
Technology of fermentative Porphyra sauce
FAN Lu;SHI Xing-jie;College of Food & Biology Science and Technology;Chutian Colloge;Huazhong Agricultural University;PO-LI Foods Industry Co.;Ltd.;Food College;Jiangnan University;
FAN Lu;SHI Xing-jie;College of Food & Biology Science and Technology;Chutian Colloge;Huazhong Agricultural University;PO-LI Foods Industry Co.;Ltd.;Food College;Jiangnan University;
..............page:269-272
Application of Raman spectroscopy for classification of edible oils
ZHAO Wei;LIU Cui-ling;SUN Xiao-rong;WU Jing-zhu;WEI Li-na;College of Computer Science and Information Engineering;Beijing Technology and Business University;
ZHAO Wei;LIU Cui-ling;SUN Xiao-rong;WU Jing-zhu;WEI Li-na;College of Computer Science and Information Engineering;Beijing Technology and Business University;
..............page:274-278
Differential scanning calorimeter application to the detection of camellia oil quality
LI Rui-fen;HUANG Li;XIA Ning;HUANG Jiao-li;ZHANG Guan-ru;Guangxi University;
LI Rui-fen;HUANG Li;XIA Ning;HUANG Jiao-li;ZHANG Guan-ru;Guangxi University;
..............page:278-282
Structural characterization of polysaccharides from root of Flammulina velutipes
ZHANG Ya-nan;WANG Chang-lu;LI Zhen-jing;CUI Hai-yan;DONG Xiao-ying;HAN Yan-hua;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
ZHANG Ya-nan;WANG Chang-lu;LI Zhen-jing;CUI Hai-yan;DONG Xiao-ying;HAN Yan-hua;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:283-286
Potato granules protein nondestructive testing based on NIR spectroscopy analysis technology
MENG Qing-yan;HE Jian-guo;LIU Gui-shan;HE Xiao-guang;WANG Song-lei;WU Chen;LI Dan;WU Long-guo;School of Agriculture;Ningxia University;
MENG Qing-yan;HE Jian-guo;LIU Gui-shan;HE Xiao-guang;WANG Song-lei;WU Chen;LI Dan;WU Long-guo;School of Agriculture;Ningxia University;
..............page:287-291
Preparation of ultrasound-assisted extraction in pretreatment method for peroxide value determination of formulas
JIANG Hui-ping;HUANG Tao;LIU Huang;CHU Xiao-jun;HUANG Qiang;HE Guang-hua;Beingmate Baby & Child Food Co.;Ltd.;
JIANG Hui-ping;HUANG Tao;LIU Huang;CHU Xiao-jun;HUANG Qiang;HE Guang-hua;Beingmate Baby & Child Food Co.;Ltd.;
..............page:292-296
Research on method to freshness grading of meat based on machine vision technology
JIANG Pei-hong;ZHANG Yu-hua;QIAN Nai-yu;ZHANG Chang-feng;CHEN Dong-jie;Shandong Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Shandong National Engineering Research Center for Agricultural Products Logistics;
JIANG Pei-hong;ZHANG Yu-hua;QIAN Nai-yu;ZHANG Chang-feng;CHEN Dong-jie;Shandong Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Shandong National Engineering Research Center for Agricultural Products Logistics;
..............page:296-300
Determination of cadmium in high-throughput wheat samples with low temperature digestion by GFAAS
LU Mei-bin;WANG Bu-jun;LUO Yun-bo;Institute of Crop Sciences;Chinese Academy of Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment for Cereal Products Ministry of Agriculture;College Of Food Science & Nutritional Engineering;China Agricultural University;
LU Mei-bin;WANG Bu-jun;LUO Yun-bo;Institute of Crop Sciences;Chinese Academy of Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment for Cereal Products Ministry of Agriculture;College Of Food Science & Nutritional Engineering;China Agricultural University;
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Analysis the stability and odor of DHA oil
LI Xiang-yu;SHU Min;GUO Xiao-long;XIAO Min;LU Shu-huan;WANG Zhi-ming;CABIO Bioengineering Co.;Ltd.;
LI Xiang-yu;SHU Min;GUO Xiao-long;XIAO Min;LU Shu-huan;WANG Zhi-ming;CABIO Bioengineering Co.;Ltd.;
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Determination of cholesterol oxidation products in aquatic products by gas chromatography-mass spectrometry
FANG Yi;ZHAO Qiao-ling;YAN Zhong-yong;JIN Yan-jian;Zhejiang Ocean Food Quality Inspection Center;Marine Fisheries Research lnstitute of Zhejiang;Key Lab of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang;
FANG Yi;ZHAO Qiao-ling;YAN Zhong-yong;JIN Yan-jian;Zhejiang Ocean Food Quality Inspection Center;Marine Fisheries Research lnstitute of Zhejiang;Key Lab of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang;
..............page:309-314
Analysis and dietary exposure assessment of aflatoxin B1 in rice in Jiangxi province
TANG Xiao;REN Wen-jie;CHEN Bo;XU Yang;LI Yan-ping;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-Germany Joint Research Institute;
TANG Xiao;REN Wen-jie;CHEN Bo;XU Yang;LI Yan-ping;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-Germany Joint Research Institute;
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Determination of sulfite in edible fungus by ultrasonic extraction-EDTA-2Na absorption-pararosaniline hydrochloride spectrophotometric method
DONG Ya-ru;DONG Man-li;WAN Juan;MA Ke;ZHAO Li-yan;CHEN Gui-tang;China Pharmaceutical University;College of Food Science and Technology;Nanjing Agricultural University;
DONG Ya-ru;DONG Man-li;WAN Juan;MA Ke;ZHAO Li-yan;CHEN Gui-tang;China Pharmaceutical University;College of Food Science and Technology;Nanjing Agricultural University;
..............page:319-323
Establishment of multiplex PCR for the detection of three foodborne bacterial pathogens
CAI Jun;LI Hui;OU Jing-kun;SHI Song;HU Meng-long;Nutrition & Health Research Institute;COFCO Corporation;Beijing Key Laboratory of Nutrition;Health & Food Safety;
CAI Jun;LI Hui;OU Jing-kun;SHI Song;HU Meng-long;Nutrition & Health Research Institute;COFCO Corporation;Beijing Key Laboratory of Nutrition;Health & Food Safety;
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