1005-9989
2015 Issue 4
Screening and identification of the high-protein and high-RNA yeast strain for YE product
CHEN Wen-ming;ZHENG Guo-bin;YAO Juan;LI Pei;WANG Zhi;CHEN Xiong;Key Laboratory Fermentation Engineering;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Light Industry Department;Hubei University of Technology;Angel Yeast Co.;Ltd.;
CHEN Wen-ming;ZHENG Guo-bin;YAO Juan;LI Pei;WANG Zhi;CHEN Xiong;Key Laboratory Fermentation Engineering;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Light Industry Department;Hubei University of Technology;Angel Yeast Co.;Ltd.;
..............page:2-6
..............page:3
..............page:4
Solid-state fermentation process of AMP deaminase produced by Aspergillus melleus
LIU Chun-jian;WANG Yu-yu;LEI Hua;GONG Da-chun;YAO Hong;YAO Juan;College of Biotechnology and Pharmaceutical;China Three Gorges University;Angel Yeast Co.;Ltd.;
LIU Chun-jian;WANG Yu-yu;LEI Hua;GONG Da-chun;YAO Hong;YAO Juan;College of Biotechnology and Pharmaceutical;China Three Gorges University;Angel Yeast Co.;Ltd.;
..............page:7-11
Evaluation of fermentation properties of probiotics L.casei Zhang and B.lactis V9 in fermented milk
CHEN Shi-xian;GAO Peng-fei;WANG Ji-cheng;SUN Ting;ZHANG Xing-chang;SITU Wen-you;ZHANG He-ping;Yili Innovation Center;Inner Mongolia Yili Industrial Group Co.;Ltd.;Key Laboratory of Dairy Biotechnology and Bioengineering;Education Ministry;Inner Mongolia Agricultural University;
CHEN Shi-xian;GAO Peng-fei;WANG Ji-cheng;SUN Ting;ZHANG Xing-chang;SITU Wen-you;ZHANG He-ping;Yili Innovation Center;Inner Mongolia Yili Industrial Group Co.;Ltd.;Key Laboratory of Dairy Biotechnology and Bioengineering;Education Ministry;Inner Mongolia Agricultural University;
..............page:12-16
Optimization of fermentation conditions for enhanced antimicrobial lipopeptide production by Bacillus subtilis LM2303 using response surface methodology
CHEN Liang;MAO Jing-jing;YU Guang-hai;WANG Jin-shui;BIAN Ke;College of Bioengineering;Henan University of Technology;
CHEN Liang;MAO Jing-jing;YU Guang-hai;WANG Jin-shui;BIAN Ke;College of Bioengineering;Henan University of Technology;
..............page:17-21
Expression of sucrose phosphorylase in E.coli and optimization its induction temperature
YE Hui;FENG Feng-qin;MO Zheng-jie;School of Biosystems Engineering and Food Science;Zhejiang University;Teva Pharmaceutical Industries Co.;Ltd.;Zhejiang Institute of Quality Inspection Science;
YE Hui;FENG Feng-qin;MO Zheng-jie;School of Biosystems Engineering and Food Science;Zhejiang University;Teva Pharmaceutical Industries Co.;Ltd.;Zhejiang Institute of Quality Inspection Science;
..............page:22-27
Stability and structure of a novel melanin from Streptomyces hygroscopicus 5008
LI Wei;GAO Hui;TU Peng-cheng;LIU Yan;RE Mi-la;ZHOU Wen-wen;College of Biosystems Engineering & Food Science;Zhejiang University;
LI Wei;GAO Hui;TU Peng-cheng;LIU Yan;RE Mi-la;ZHOU Wen-wen;College of Biosystems Engineering & Food Science;Zhejiang University;
..............page:28-34
The co-immobilization of glucose oxidase and catalase
HE Yu-lan;MAO Shu-hong;WEI Ping-ping;LU Fu-ping;MOE Key Lab of Industrial Fermentation Microbiology;College of Bioengineering;Tianjin University of Science and Technology;
HE Yu-lan;MAO Shu-hong;WEI Ping-ping;LU Fu-ping;MOE Key Lab of Industrial Fermentation Microbiology;College of Bioengineering;Tianjin University of Science and Technology;
..............page:34-37
..............page:38
Effects of different proportions of CO2 gas on the balance of fresh carica papaya juice metamorphism dynamics
ZHANG Yi-ke;ZHANG Qin-fa;HE Shu-hua;WANG Xue-yan;South China Agricultural University;
ZHANG Yi-ke;ZHANG Qin-fa;HE Shu-hua;WANG Xue-yan;South China Agricultural University;
..............page:40-42
Application effects of ethanol fumigation on the storage of cassava
WANG Zhong-yuan;WANG Zhan;SHAO Yuan-zhi;College of Horticulture and Landscape;Hainan University;College of Food Science;Hainan University;
WANG Zhong-yuan;WANG Zhan;SHAO Yuan-zhi;College of Horticulture and Landscape;Hainan University;College of Food Science;Hainan University;
..............page:43-47
Effects of nitric oxide and chlorine dioxide treatments on the cell wall softening related enzymes of Jiashi melon fruit during storage
LI Yan-hong;GUO Qin;Forestry Working Station;Qinghe County;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
LI Yan-hong;GUO Qin;Forestry Working Station;Qinghe County;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:47-51
Dynamic properties of melon and their effects on the qualities during storage and transportation
CHENG Xu;YANG Xiao-qing;DONG Tong-li-ga;LIU Jian-zhi;ZHANG Ying-nan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
CHENG Xu;YANG Xiao-qing;DONG Tong-li-ga;LIU Jian-zhi;ZHANG Ying-nan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:52-56
Effect of disease resistance and active oxygen metabolism in apricot fruits by salicylic acid treatment
MA Xuan;CHANG Xue-hua;GUO Ke-yan;ZHAO Ya-ting;ZHU Xuan;Xinjiang Agricultural University;Bayingol Vocational and Technology College;
MA Xuan;CHANG Xue-hua;GUO Ke-yan;ZHAO Ya-ting;ZHU Xuan;Xinjiang Agricultural University;Bayingol Vocational and Technology College;
..............page:57-61
The quality change of grape Xiahei treated by procymidone
LI Hong-shan;ZHANG Hong;SHEN Yu-xiang;HUANG Guo-wei;Yancheng Institute of Technology;
LI Hong-shan;ZHANG Hong;SHEN Yu-xiang;HUANG Guo-wei;Yancheng Institute of Technology;
..............page:62-65
The application and research status of solid lipid particles in food industry and expectation
MAO Li-juan;JIAN Jun-li;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;Research Center of Functional Ingredients and Food Additives;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
MAO Li-juan;JIAN Jun-li;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;Research Center of Functional Ingredients and Food Additives;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;
..............page:66-70
Study of minimally processed mango softening mathematical model
LIU Ning-zhang;DOU Zhi-hao;HE Ai;DUAN Zhou-wei;ZHANG Rong-hu;XIE Hui;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
LIU Ning-zhang;DOU Zhi-hao;HE Ai;DUAN Zhou-wei;ZHANG Rong-hu;XIE Hui;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;
..............page:71-75
Influence of phase change interface during freezing process of potato with different velocity of wind
LI Xiao-yu;LIU Bin;DI Qian-qian;YANG Rui-li;Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce;
LI Xiao-yu;LIU Bin;DI Qian-qian;YANG Rui-li;Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce;
..............page:76-81
Effects of cold stress treatment on γ-aminobutyric acid accumulation in potato
BAI Qing-yun;YAN Huang-qian;CHEN Qian-qian;WU You;ZHAO Xi-rong;ZHAO Li;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;
BAI Qing-yun;YAN Huang-qian;CHEN Qian-qian;WU You;ZHAO Xi-rong;ZHAO Li;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;
..............page:82-87
Effects of adversity treatments on GAD activities and γ-aminobutyric acid content in potato
FU Ya-hui;YANG Zhi-wei;College of Light Industry and Food Engineering;Guangxi University;Guangxi Colleges and Universities Key Laboratory of Local Agricultural Product Depth Processing and Food Security Guarantee;
FU Ya-hui;YANG Zhi-wei;College of Light Industry and Food Engineering;Guangxi University;Guangxi Colleges and Universities Key Laboratory of Local Agricultural Product Depth Processing and Food Security Guarantee;
..............page:88-94
Effect of ultra high pressure treatment on digestibility processing properties of α/β-casein
LIU Li-zeng;HU Zhi-he;BAI Zheng-chen;ZHANG Hong-qing;SUN Meng-meng;School of Science;Tianjin University of Commerce;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
LIU Li-zeng;HU Zhi-he;BAI Zheng-chen;ZHANG Hong-qing;SUN Meng-meng;School of Science;Tianjin University of Commerce;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;
..............page:94-98
Effects of ultra pressure treatment on the quality of milk
JIANG Xue;YU Peng;XIAO Yang;CAI Tao;WANG Hui;Ren Lu;Bright Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
JIANG Xue;YU Peng;XIAO Yang;CAI Tao;WANG Hui;Ren Lu;Bright Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
..............page:99-102
Effects of different drying methods on the contents of polysaccharide in Tricholomamatsutake
FENG Meng-xin;MA Kai-yue;YANG Jia-lin;TIAN Zhi-hao;MA Chang-hua;College of Chinese Pharmacy;Beijing University of Chinese Medicine;Yunnan Chuxiong Honggui Green Food Co.;Ltd.;Branch of Traditional Chinese Medicine Analysis;China Association of Traditional Chinese Medicine;
FENG Meng-xin;MA Kai-yue;YANG Jia-lin;TIAN Zhi-hao;MA Chang-hua;College of Chinese Pharmacy;Beijing University of Chinese Medicine;Yunnan Chuxiong Honggui Green Food Co.;Ltd.;Branch of Traditional Chinese Medicine Analysis;China Association of Traditional Chinese Medicine;
..............page:103-106
Anti-browning effect of inhibitors on lemon dryslice
HE Yang;BAO Qing-bin;LI Liang-chuan;LI Ji-ping;Bioengineering College;Xihua University;Sichuan Vocational Technical College;
HE Yang;BAO Qing-bin;LI Liang-chuan;LI Ji-ping;Bioengineering College;Xihua University;Sichuan Vocational Technical College;
..............page:107-111+117
Non-enzymatic browning of Lycium Barbarum juice during thermal treatments
QU Yun-qing;ZHANG Tong-gang;LIU Wei;LIU Dun-hua;College of Agriculture;Ningxia University;
QU Yun-qing;ZHANG Tong-gang;LIU Wei;LIU Dun-hua;College of Agriculture;Ningxia University;
..............page:112-117
Optimization on solid-state fermentation process of soybean and corn peptides
XU Yan-yang;HUANG Sheng-nan;ZHENG Li;College of Biological and Agricultural Engineering;Jilin University;
XU Yan-yang;HUANG Sheng-nan;ZHENG Li;College of Biological and Agricultural Engineering;Jilin University;
..............page:118-127
The physical properties and dissolution characteristics of Cordyceps ultra-fine powder
MA Wei;BAI Tian-song;BAI Chang-lin;CHEN Yin;ZENG Fan-jun;RAN Xu;ZENG Li;Institute of Textiles and Food;Sichuan University;Chengdu Xinyuan Ginseng and Pilose Antler Health Products Processing Factory;Sichuan Baisheng Tang Pharmaceutical Limited by Share Co.;Ltd.;
MA Wei;BAI Tian-song;BAI Chang-lin;CHEN Yin;ZENG Fan-jun;RAN Xu;ZENG Li;Institute of Textiles and Food;Sichuan University;Chengdu Xinyuan Ginseng and Pilose Antler Health Products Processing Factory;Sichuan Baisheng Tang Pharmaceutical Limited by Share Co.;Ltd.;
..............page:127-131
The technology of vacuum low temperature spray dryer to drying casein powder
SHU Tian-feng;CAO Yu-lin;LIU Yan-ling;WU Lin-hao;XUE Xiu-heng;School of Tea and Food Science and Technology;Anhui Agricultural University;
SHU Tian-feng;CAO Yu-lin;LIU Yan-ling;WU Lin-hao;XUE Xiu-heng;School of Tea and Food Science and Technology;Anhui Agricultural University;
..............page:132-136
Eurotium cristatum-fermented ginkgo biloba brick tea artificially
REN Jin-mei;QIN Jun-zhe;ZOU Li;College of Life Science & Engineering;Shaanxi University of Science & Technology;Shaanxi Product Quality Supervision and Inspection Research Institute;
REN Jin-mei;QIN Jun-zhe;ZOU Li;College of Life Science & Engineering;Shaanxi University of Science & Technology;Shaanxi Product Quality Supervision and Inspection Research Institute;
..............page:137-140
Aroma constituents of Rizhao pekoe oolong tea
DING Li-xiao;LIU Ran-xia;LIANG Qing;DING Xin;CHEN Zong-fa;Rizhao Polytecnic;College of Food Science and Engineering;Qingdao Agriculture University;Rizhao Shengfa Agricultural Science and Technology Company;
DING Li-xiao;LIU Ran-xia;LIANG Qing;DING Xin;CHEN Zong-fa;Rizhao Polytecnic;College of Food Science and Engineering;Qingdao Agriculture University;Rizhao Shengfa Agricultural Science and Technology Company;
..............page:141-145
The processing technology of compound seabuckthorn leaf tea series
RIZWAN Tursun;KANG Jian;SUN Lei-lei;Institute of Life Science and Technology;Xinjiang University;
RIZWAN Tursun;KANG Jian;SUN Lei-lei;Institute of Life Science and Technology;Xinjiang University;
..............page:145-150
Effect of Tibetan tea on weight loss and blood lipid-lowering in rats
ZHU Jia-ni;ZHANG Tian-quan;LI Shi-zhu;XU Jia-yu;LYU Xiao-hua;West China School of Public Health;Sichuan University;
ZHU Jia-ni;ZHANG Tian-quan;LI Shi-zhu;XU Jia-yu;LYU Xiao-hua;West China School of Public Health;Sichuan University;
..............page:151-154
Processing technology and composition analysis of protoplasmic walnut
CHU Ya-jie;LIN Feng-jiao;GONG Jia-shun;College of Food Science and Technology;Yunnan Agricultural University;
CHU Ya-jie;LIN Feng-jiao;GONG Jia-shun;College of Food Science and Technology;Yunnan Agricultural University;
..............page:155-160
Technology on wolfberry juice extraction
CHU Le;LIU Guang-peng;MA Yin-fei;ZHAO Yan;HE Fa-tao;ZHU Feng-tao;Jinan Fruit Research Institute;All China Federation of Supply & Marketing Cooperatives;
CHU Le;LIU Guang-peng;MA Yin-fei;ZHAO Yan;HE Fa-tao;ZHU Feng-tao;Jinan Fruit Research Institute;All China Federation of Supply & Marketing Cooperatives;
..............page:161-164+169
Process of xylitol preserved balsam pear
KONG Hao-cun;LUAN Guang-zhong;SHI Shuai;LI Yang;YANG Cui-hong;WANG Shan;College of Food Science and Engineering;Northwest A & F University;
KONG Hao-cun;LUAN Guang-zhong;SHI Shuai;LI Yang;YANG Cui-hong;WANG Shan;College of Food Science and Engineering;Northwest A & F University;
..............page:165-169
Development of the roughage compound yogurt
DU Chuan-lai;CUI Wan-wan;Food and Drug College;Anhui Science and Technology University;
DU Chuan-lai;CUI Wan-wan;Food and Drug College;Anhui Science and Technology University;
..............page:170-174
Antioxidant properties of spices and their application in the Cantonese sausage
LIU Jia-ling;ZENG Xiao-fang;CHEN Hai-guang;BAI Wei-dong;HUANG Hui-hong;LIU Yong-qiang;College of Light Industry and Food Science;Zhongkai University of Agricultural and Technology;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;Guangzhou Huang-shanghuang Group Co.;Ltd.;
LIU Jia-ling;ZENG Xiao-fang;CHEN Hai-guang;BAI Wei-dong;HUANG Hui-hong;LIU Yong-qiang;College of Light Industry and Food Science;Zhongkai University of Agricultural and Technology;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;Guangzhou Huang-shanghuang Group Co.;Ltd.;
..............page:176-181
Main chemical composition of pastirma generated from four kinds of meat
REN Wen-wen;LI Fang;JIANG Xiao-feng;ZHANG Wen;GUO Li;KONG Ling-ming;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
REN Wen-wen;LI Fang;JIANG Xiao-feng;ZHANG Wen;GUO Li;KONG Ling-ming;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
..............page:181-185
The process of the controlled thermal oxidation of suet
HE Xiao-yan;TIAN Hong-lei;ZHAN Ping;YAN Hai-yan;WANG Peng;YANG Fu-bin;LI Cui;College of Food Science;Shihezi University;
HE Xiao-yan;TIAN Hong-lei;ZHAN Ping;YAN Hai-yan;WANG Peng;YANG Fu-bin;LI Cui;College of Food Science;Shihezi University;
..............page:186-189
Influence of different degreasing methods on bovine bone quality
LIN Bo;WANG Xin;YU Xiu-ling;MING Yue-sheng;HAN Feng-yu;KONG Xin-ying;LI Hong-ze;Inner Mongolia Tianqi Biological Technology Company;Inner Mongolia Tianqi Mongolia Pharmaceutical Co.;Ltd.;Inner Mongolia Tianqi Pharmaceutical Industry Investment group Co.;Ltd.;Chifeng Luercao Mongolia Technology Co.;Ltd.;
LIN Bo;WANG Xin;YU Xiu-ling;MING Yue-sheng;HAN Feng-yu;KONG Xin-ying;LI Hong-ze;Inner Mongolia Tianqi Biological Technology Company;Inner Mongolia Tianqi Mongolia Pharmaceutical Co.;Ltd.;Inner Mongolia Tianqi Pharmaceutical Industry Investment group Co.;Ltd.;Chifeng Luercao Mongolia Technology Co.;Ltd.;
..............page:190-193
The browning reactions of dried icefishes
ZHENG Hai-bo;WU Xiao-wei;YIN Cheng-cheng;WANG Li;SUN De-kun;Food and Drug College;Anhui Science and Technology University;
ZHENG Hai-bo;WU Xiao-wei;YIN Cheng-cheng;WANG Li;SUN De-kun;Food and Drug College;Anhui Science and Technology University;
..............page:194-199
Effect of extracellular products produced by bacillus coagulans for large yellow croaker during storage
LIU Na-na;ZHAO Yu;REN Zhen-zhen;WANG Yan-bo;FU Ling-lin;Food Quality and Safety Department;Zhejiang Gongshang University;Key Laboratory of Microbial Technology of Zhejiang Province;
LIU Na-na;ZHAO Yu;REN Zhen-zhen;WANG Yan-bo;FU Ling-lin;Food Quality and Safety Department;Zhejiang Gongshang University;Key Laboratory of Microbial Technology of Zhejiang Province;
..............page:199-204
The effect of wheat oligopeptides on antioxidant activity in oxygen radical absorbance capacity assay
WEI Ying;MA Yong;LU Jun;GU Rui-zeng;LIN Feng;CHEN Liang;JIN Zhen-tao;CAI Mu-yi;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
WEI Ying;MA Yong;LU Jun;GU Rui-zeng;LIN Feng;CHEN Liang;JIN Zhen-tao;CAI Mu-yi;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:206-208+214
Effect of wheat grain and their flour from 5 varieties on the texture of fried bread stick
CHEN Li;ZHANG Yuan;XUAN Yi-feng;ZHONG Xi-yang;School of Biotechnology and Food Engineering;Hefei University of Technology;
CHEN Li;ZHANG Yuan;XUAN Yi-feng;ZHONG Xi-yang;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:209-214
Preparation of acorn starch and its physicochemical properties
GAO Li-qiong;CHEN Li-bing;YANG Qian;WU Guang-xu;College of Life Science;Yangtze University;Jinchu Food Research and Development Center;Yangtze University;
GAO Li-qiong;CHEN Li-bing;YANG Qian;WU Guang-xu;College of Life Science;Yangtze University;Jinchu Food Research and Development Center;Yangtze University;
..............page:215-218
Effects of freezing-thawing cycles on the resistant starch yield of rice RS3
YU Shi-feng;YANG Qing-yu;LIU Jun;LI Liang;ZHANG Yong-chun;ZHENG Xi-qun;College of Food and Bioengineering;Qiqihar University;Centre for Nutrition and Food Sciences;Queensland Alliance for Agriculture and Food Innovation;The University of Queensland;
YU Shi-feng;YANG Qing-yu;LIU Jun;LI Liang;ZHANG Yong-chun;ZHENG Xi-qun;College of Food and Bioengineering;Qiqihar University;Centre for Nutrition and Food Sciences;Queensland Alliance for Agriculture and Food Innovation;The University of Queensland;
..............page:219-223
Study on emulsifying,calorimetric and rheological properties of potato protein and potato protein-potato starch composites
ZHANG Du-qin;MU Tai-hua;SUN Hong-nan;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
ZHANG Du-qin;MU Tai-hua;SUN Hong-nan;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:223-231
Physicochemical properties of black rice starch
LI Xue-hong;GUO Li-hui;CHEN Zhi-jing;LU Yong;College of Food and Bioengineering;Zhengzhou University of Light Industry;
LI Xue-hong;GUO Li-hui;CHEN Zhi-jing;LU Yong;College of Food and Bioengineering;Zhengzhou University of Light Industry;
..............page:231-236
Preparation process of Indonesian flavor thousand layer cake by tapioca and coconut milk
XIE Chao-min;REN Er-fang;SU Yan-lan;LUO Xiao-jie;YE Xue-ying;Guangxi Sub-tropical Crops Research Institute;
XIE Chao-min;REN Er-fang;SU Yan-lan;LUO Xiao-jie;YE Xue-ying;Guangxi Sub-tropical Crops Research Institute;
..............page:237-241
Preparation and analysis of the quality characteristics of non alum vermicelli
YANG Zhi-hua;WANG De-bao;LI Mei-jun;YANG Fan;XIAO Yan;LI Li-jie;College of Food Science and Engineering;Inner Mongolia Agricultural University;Hohhot Food and Drug Administration;The ecological Environment in Inner Mongolia City;Career Academy Erdos;
YANG Zhi-hua;WANG De-bao;LI Mei-jun;YANG Fan;XIAO Yan;LI Li-jie;College of Food Science and Engineering;Inner Mongolia Agricultural University;Hohhot Food and Drug Administration;The ecological Environment in Inner Mongolia City;Career Academy Erdos;
..............page:241-247
..............page:247
..............page:248
Optimization of extraction process of tea polysaccharide from camellia seed meal
YE Zhan;HE Dong-ping;LUO Zhi;HU Chuan-rong;College of Food Science and Engineering;Wuhan Polytechnic University;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain;Hubei University-Enterprise Co-construction Camellia Seed Deep Processing and Development Center;
YE Zhan;HE Dong-ping;LUO Zhi;HU Chuan-rong;College of Food Science and Engineering;Wuhan Polytechnic University;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain;Hubei University-Enterprise Co-construction Camellia Seed Deep Processing and Development Center;
..............page:250-255+262
Effect of antioxidant activity of complex polysaccharides from “Guizhou three herb”
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 Sub-centre;
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 Sub-centre;
..............page:256-262
Hypoglycemic effect of organic solvent extracts and polysaccharides of two kinds of pumpkin
WANG Shi-miao;KANG Wen-yi;ZHOU Jun-guo;SUN Li;SUN Shi-yong;LI Xin-zheng;Gardening College;Henan Institute Science and Technology;Institute of Chinese Material Medical;Henan University;
WANG Shi-miao;KANG Wen-yi;ZHOU Jun-guo;SUN Li;SUN Shi-yong;LI Xin-zheng;Gardening College;Henan Institute Science and Technology;Institute of Chinese Material Medical;Henan University;
..............page:263-267
Preparation of flavonoids and polysaccharides from Qaidam wolfberry pomace
LIU Ming;MA Ning-an;GENG Chun-feng;Qinghai Saint-Peak Bio-Tech Co.;Ltd.;
LIU Ming;MA Ning-an;GENG Chun-feng;Qinghai Saint-Peak Bio-Tech Co.;Ltd.;
..............page:268-276
Optimization of enzyme hydrolysis of purple sweet potato by cellulase or pectinase for anthocyanin extraction
ZHAO Xiao-dan;LI Jia;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
ZHAO Xiao-dan;LI Jia;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;
..............page:277-281
Development on hard capsules filed with grape seed and onion extract
KANG Jian;SUN Lei-lei;ZOU Ji-yun;ZHAO Fu-rong;CHEN Yin-ru;ZHU Hong-yuan;XU Ju-fei;College of Life Science and Technology;Xinjiang University;Xinjiang Hairuisheng Biotechnology Co.;Ltd.;
KANG Jian;SUN Lei-lei;ZOU Ji-yun;ZHAO Fu-rong;CHEN Yin-ru;ZHU Hong-yuan;XU Ju-fei;College of Life Science and Technology;Xinjiang University;Xinjiang Hairuisheng Biotechnology Co.;Ltd.;
..............page:281-284
Antioxidant activities from Orostachys cartilaginous extracts
LI Cheng-fan;WANG Si-hong;LI Dong-hao;Analysis and Inspection Center of Yanbian University;Key Laboratory of Natural Resource of the Changbai Mountain and Functional Molecules;Ministry of Education;Yanbian University;
LI Cheng-fan;WANG Si-hong;LI Dong-hao;Analysis and Inspection Center of Yanbian University;Key Laboratory of Natural Resource of the Changbai Mountain and Functional Molecules;Ministry of Education;Yanbian University;
..............page:285-288
Antimicrobial activity of wild allium victorialis L.extracts
LI Qian-zhu;ZHAO Yu-juan;LIU Qiao;ZHANG Meng-ying;SHEN Ming-hao;College of Food Science and Engineering;Jilin Agricultural University;
LI Qian-zhu;ZHAO Yu-juan;LIU Qiao;ZHANG Meng-ying;SHEN Ming-hao;College of Food Science and Engineering;Jilin Agricultural University;
..............page:288-291
Process of tea saponin extraction and purification by membrane technology
DU Zhi-xin;ZHANG Chong-jian;WAN Duan-ji;College of Resource and Environment;Hubei University of Technology;
DU Zhi-xin;ZHANG Chong-jian;WAN Duan-ji;College of Resource and Environment;Hubei University of Technology;
..............page:291-295
Optimization of extraction of soluble dietary fiber from Meizhou gold-pomelo peel by viscozyme L
XIE Jing;Department of Biotechnology;Guangdong Vocational College of Science and Trade;Department of Biotechnology;
XIE Jing;Department of Biotechnology;Guangdong Vocational College of Science and Trade;Department of Biotechnology;
..............page:296-301+308
Response surface optimization of flavonoids extraction from Maca and hydroxyl radicals scavenging effect
LI Hui-duan;Department of Chemistry and Life Science;Chuxiong Normal University;
LI Hui-duan;Department of Chemistry and Life Science;Chuxiong Normal University;
..............page:302-308
Application on alpinia oxyphylla extraction as food preservative on mango
CHEN Jun;WANG Dan;CHEN Wen-xue;Institute of Food;Hainan University;
CHEN Jun;WANG Dan;CHEN Wen-xue;Institute of Food;Hainan University;
..............page:309-314
Research of α-glucosidase inhibitory peptide from squid liver protein
WANG Lin;WANG Peng;HU Jian-en;WU Long;ZHAO Hui;LU Hang;College of Food Science and Engineering;Dalian Ocean University;
WANG Lin;WANG Peng;HU Jian-en;WU Long;ZHAO Hui;LU Hang;College of Food Science and Engineering;Dalian Ocean University;
..............page:315-321
Inhibition effect of Sargassum fusiforme extracts on α-amylase
DONG Li-juan;ZHANG Yan-ping;College of Food Science;Zhejiang Gongshang University;
DONG Li-juan;ZHANG Yan-ping;College of Food Science;Zhejiang Gongshang University;
..............page:322-325
Chemical constituents of volatile oil by SPME from different parts of Allium wallichii
ZHAO Chao;GONG Xiao-jian;WANG Dao-ping;ZHOU Xin;LIU Xing;ZHOU Mei;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment;The Research Center for Quality Control of Natural Medicine;Guizhou Normal University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
ZHAO Chao;GONG Xiao-jian;WANG Dao-ping;ZHOU Xin;LIU Xing;ZHOU Mei;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment;The Research Center for Quality Control of Natural Medicine;Guizhou Normal University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
..............page:325-328
Influence factors on the viscosity of sodium polyacrylate
YANG Xu-jin;BAO Hang;FAN Gui-sheng;College of Food Science and Engineering;Inner Mongolia Agricultural University;
YANG Xu-jin;BAO Hang;FAN Gui-sheng;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:330-333
Preparation and physicochemical property of Chlorella hydrolysis peptides-Fe complex
TANG Xuan;ZHANG Hao;ZHANG Qian;WANG Wei-min;ZHANG Yong-jun;ZHU Li-yun;College of Life Sciences;China Jiliang University;
TANG Xuan;ZHANG Hao;ZHANG Qian;WANG Wei-min;ZHANG Yong-jun;ZHU Li-yun;College of Life Sciences;China Jiliang University;
..............page:334-338
Development of bean paste with red kojic
LIU Xiu-mei;LIU Zhan-ying;College of Chemical Engineering;Inner Mongolia University of Technology;
LIU Xiu-mei;LIU Zhan-ying;College of Chemical Engineering;Inner Mongolia University of Technology;
..............page:339-341
..............page:342
Determination of D-ribose by ion chromatography with integrated pulsed amperometric detection
YAN Hui-dan;XIA Jin-mei;XU Chen;LI Jun;ZHONG Tian-hua;College of Chemistry and Chemical Engineering;Xiamen University;Key Laboratory of Marine Genetic Resources;Third Institute of Oceanography State Oceanic Administration;
YAN Hui-dan;XIA Jin-mei;XU Chen;LI Jun;ZHONG Tian-hua;College of Chemistry and Chemical Engineering;Xiamen University;Key Laboratory of Marine Genetic Resources;Third Institute of Oceanography State Oceanic Administration;
..............page:344-348
Determination of chlorophyll,Vc content in different areas of carrots
YANG Guo-jun;LI Ning;ZHAO Qiong;LI Hao-zhe;XIE Wei;QI Qiao-sha;Henan Medical College;Food Science and Technology College;Henan Agricultural University;
YANG Guo-jun;LI Ning;ZHAO Qiong;LI Hao-zhe;XIE Wei;QI Qiao-sha;Henan Medical College;Food Science and Technology College;Henan Agricultural University;
..............page:348-351
Determination total polyphenol content in okra juice by Folin-Ciocalteu method
DONG Cai-wen;DUAN Meng-meng;LI Shuai-hong;XI Hong-ru;LIAN Zhao;LIU Yan-qi;School of Food and Biological Engineering;Zhengzhou University of Light Industry;
DONG Cai-wen;DUAN Meng-meng;LI Shuai-hong;XI Hong-ru;LIAN Zhao;LIU Yan-qi;School of Food and Biological Engineering;Zhengzhou University of Light Industry;
..............page:352-355
Determination of acrylamide in Xinjiang Nang by solid phase extraction with SPE-HPLC
XIN Peng-fei;HUANG Wen-shu;GUO Yan;FENG Zuo-shan;TAO Yong-xia;College of Food Science and Pharmacology;Xinjiang Agriculture University;Xinjiang Institute of Light Industry Technology;
XIN Peng-fei;HUANG Wen-shu;GUO Yan;FENG Zuo-shan;TAO Yong-xia;College of Food Science and Pharmacology;Xinjiang Agriculture University;Xinjiang Institute of Light Industry Technology;
..............page:356-360
Analysis and evaluation on the contamination status of heavy metal in fresh aquatic product by ICP-OES
MAN Zhao-hong;LIANG Rui;ZHAO Ping;FAN Ying-hua;GAO Yan-fei;College of Food Science and Engineering;Qingdao Agricultural University;Shandong Engineering Research Center for Meat Food Quality Safety;Qingdao HR-QAU Inspection Ltd.;
MAN Zhao-hong;LIANG Rui;ZHAO Ping;FAN Ying-hua;GAO Yan-fei;College of Food Science and Engineering;Qingdao Agricultural University;Shandong Engineering Research Center for Meat Food Quality Safety;Qingdao HR-QAU Inspection Ltd.;
..............page:361-366
Determination of heavy metal elements in food grade adipic acid by inductively coupled plasma mass spectrometry
FU Liang;MA Ning;XIE Hua-lin;OU Jing;College of Chemistry and Chemical Engineering;Yangtze Normal University;Chongqing Huafeng Chemical Co.;Ltd.;
FU Liang;MA Ning;XIE Hua-lin;OU Jing;College of Chemistry and Chemical Engineering;Yangtze Normal University;Chongqing Huafeng Chemical Co.;Ltd.;
..............page:366-369+374
Isolation and identification of spoilage microorganism in vacuum packaging rice pastry and a preliminary study of inactivation efficiency by pulsed light
HUANG Li-jin;ZHU Jian-hong;YUAN Yong-jun;Ningbo Yinzhou District Food Testing Center;Ningbo Jiangbei Cicheng zhuang Yongda Rice Pastry Factory;College of Biological & Environmental Science;Zhejiang Wanli University;
HUANG Li-jin;ZHU Jian-hong;YUAN Yong-jun;Ningbo Yinzhou District Food Testing Center;Ningbo Jiangbei Cicheng zhuang Yongda Rice Pastry Factory;College of Biological & Environmental Science;Zhejiang Wanli University;
..............page:370-374
Identification of microbial survival in the apricot juice sterilized by microwave
ZHENG Feng;BAI Yu-jia;YAN Ya-hui;LIU Feng-juan;FENG Zuo-shan;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Forestry and Horticulture;Xinjiang Agricultural University;
ZHENG Feng;BAI Yu-jia;YAN Ya-hui;LIU Feng-juan;FENG Zuo-shan;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Forestry and Horticulture;Xinjiang Agricultural University;
..............page:375-380
A comparative study on 4 different methods in detection of Salmonella from measurement audit sample
XIE Xue-qin;Xiamen Products Quality Supervision & Inspection Institute;
XIE Xue-qin;Xiamen Products Quality Supervision & Inspection Institute;
..............page:381-384