1005-9989
2015 Issue 7
The uniform design and orthogonal design optimization for fermentation conditions on the production of violacein psychrophilic bacteria
XU Man;LYU Jia-ping;HAN Ye;WANG Jing;PANG Xiao-yang;ZHANG Shu-wen;School of Chemical Engineering and Technology;Tianjin University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agriculture Science;
XU Man;LYU Jia-ping;HAN Ye;WANG Jing;PANG Xiao-yang;ZHANG Shu-wen;School of Chemical Engineering and Technology;Tianjin University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agriculture Science;
..............page:2-7
Medium optimization of Paenibacillus agaridevorans.XF105 for the production red pigment
ZUO Yong;FU Bin;YANG Xiao-long;YE Bi-xia;JIANG Peng;WANG Xiao-long;College of Bioengineering;Sichuan University of Science and Engineering;
ZUO Yong;FU Bin;YANG Xiao-long;YE Bi-xia;JIANG Peng;WANG Xiao-long;College of Bioengineering;Sichuan University of Science and Engineering;
..............page:7-11
Optimization on fermentation conditions of Simplicillium obclavatum YX016 for the production of anthraquinones
HUANG Zhen;YAN Shu-zhen;CHEN Shuang-lin;College of Life Sciences;Nanjing Normal University;
HUANG Zhen;YAN Shu-zhen;CHEN Shuang-lin;College of Life Sciences;Nanjing Normal University;
..............page:12-17
..............page:17
Response surface optimization of fermentation conditions for producing exopolysaccharides by Streptococcus thermophilus
WU Jin-yu;LIN Wei-feng;CHEN Zhong;Institute of Light Industry and Food Science;South China University of Technology;
WU Jin-yu;LIN Wei-feng;CHEN Zhong;Institute of Light Industry and Food Science;South China University of Technology;
..............page:18-22
Co-culture of Propionibacterium shermanii with different Lactobacillus spp.
ZENG Xian-hui;LEI Liu-lin;ZHUANG Xu-sheng;JIN Li-ling;PANG Xu;ZHU Jian-feng;HU Wen-feng;College of Food Science;South China Agricultural University;Bioforte Biotechnology Co.;Ltd.;
ZENG Xian-hui;LEI Liu-lin;ZHUANG Xu-sheng;JIN Li-ling;PANG Xu;ZHU Jian-feng;HU Wen-feng;College of Food Science;South China Agricultural University;Bioforte Biotechnology Co.;Ltd.;
..............page:23-31
The optimal fermentation conditions and antifungal activity of the marine Bacillus coagulans spp.Heishijiaosis
LIU Quan-yong;LU Yun;CUI Bao-wei;HU Jiang-chun;LIU Zun-ying;Shangqiu Vocational and Technical Institute;Shenyang Institute of Applied Ecology;Chinese Academy of Science;College of Food Science and Engineering;Ocean University of China;
LIU Quan-yong;LU Yun;CUI Bao-wei;HU Jiang-chun;LIU Zun-ying;Shangqiu Vocational and Technical Institute;Shenyang Institute of Applied Ecology;Chinese Academy of Science;College of Food Science and Engineering;Ocean University of China;
..............page:31-35
Cloning and study on prokaryotic soluble expression of miraculin
TAN Cai-deng;ZHU Mei-juan;LIAO Yan-zhi;DENG Mao-cheng;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;
TAN Cai-deng;ZHU Mei-juan;LIAO Yan-zhi;DENG Mao-cheng;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;
..............page:36-40
Secretory expression of recombinant Clostridium thermosulfurogenes β-amylase in Escherichia coli
LIANG Yu;CHENG Ting-ting;WU Mi-han;LIANG Lian-hua;MENG Jian-zong;College of Life Science & Technology;Guangxi University;Nanning Bioclone Biotech Co.;Ltd.;Nanning Fermentation and Enzyme Engineering Research Center;
LIANG Yu;CHENG Ting-ting;WU Mi-han;LIANG Lian-hua;MENG Jian-zong;College of Life Science & Technology;Guangxi University;Nanning Bioclone Biotech Co.;Ltd.;Nanning Fermentation and Enzyme Engineering Research Center;
..............page:40-44
Effect of low frequency magnetic field on physiological and biochemical characteristics of Monascus purpureus
HAN Hong-xia;ZENG Dong-jie;WAN Yun-lei;GAO Meng-xiang;College of Life Science;Yangtze University;
HAN Hong-xia;ZENG Dong-jie;WAN Yun-lei;GAO Meng-xiang;College of Life Science;Yangtze University;
..............page:45-49
Isolation lactic acid bacteria and study on the antibacterial activity in the Korean traditional soybean paste
LI Ming-ze;WANG Xin;CHOI Hye-sun;BAI Qin-qin;JIN Qing;Yanbian University;Fermented Food Science Division;Department of Agrofood Resources;NAAS;RDA;
LI Ming-ze;WANG Xin;CHOI Hye-sun;BAI Qin-qin;JIN Qing;Yanbian University;Fermented Food Science Division;Department of Agrofood Resources;NAAS;RDA;
..............page:50-54
Effect of the brown enzyme activity of Tricholoma giganteum under different metal ions treatment
WEI Yao-wu;MO Mei-hua;CHEN Dong-mei;YANG Shui-lian;CHANG Yu-song;ZHENG Jin-rong;College of Food Science;South China Agriculture University;
WEI Yao-wu;MO Mei-hua;CHEN Dong-mei;YANG Shui-lian;CHANG Yu-song;ZHENG Jin-rong;College of Food Science;South China Agriculture University;
..............page:55-60
The protective effects of taurine on Hep G2 cells injury induced by acrylamide
HAO Rui-fang;JING Hao;Department of Horticulture;Shanxi Forestry Vocational Institute;College of Food Science and Nutritional Engineering;China Agricultural University;
HAO Rui-fang;JING Hao;Department of Horticulture;Shanxi Forestry Vocational Institute;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:60-65
..............page:66
The difference of properties between two kinds of pitaya powder
LIU Yang-yang;CHEN Qian-xin;ZHU Wan-chi;LI Guo-peng;HU Xiao-jun;LI Ji-hua;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Lingnan Normal University;
LIU Yang-yang;CHEN Qian-xin;ZHU Wan-chi;LI Guo-peng;HU Xiao-jun;LI Ji-hua;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Lingnan Normal University;
..............page:68-72
Effect of the steeping condition on bromelain activity and nutrient substances in instant pineapple
WEI Xiao-hua;Weihai Vocational College;
WEI Xiao-hua;Weihai Vocational College;
..............page:72-76
Improving juice yield of cantaloupe with microwave synergistic pectinase
LI Chao;WANG Nai-xin;CHEN Shang-long;CHEN Dan;YIN Jiao;LEI Wen-ping;College of Food Engineering;Xuzhou Institute of Technology;
LI Chao;WANG Nai-xin;CHEN Shang-long;CHEN Dan;YIN Jiao;LEI Wen-ping;College of Food Engineering;Xuzhou Institute of Technology;
..............page:77-80
..............page:80
Optimization of ultra-fine grinding of jujube dietary fiber using response surface methodology
ZUO Yong-hui;ZONG Wei;ZHANG Kang-yi;DONG Yu;ZHAO Guang-yuan;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Academy of Agricultural Sciences;
ZUO Yong-hui;ZONG Wei;ZHANG Kang-yi;DONG Yu;ZHAO Guang-yuan;School of Food and Biological Engineering;Zhengzhou University of Light Industry;Henan Academy of Agricultural Sciences;
..............page:81-85
Research on the process of clarification by liming in combination with oxidation decolorization by ClO2 for remelt syrup
HUANG Cai-xing;LI Li-jun;CUI Yue;HAO Guang-ming;HU Yan;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;
HUANG Cai-xing;LI Li-jun;CUI Yue;HAO Guang-ming;HU Yan;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;
..............page:85-89
Exploration to the salting-adsorption of purine exclusion from soybean milk
LI Hui-hui;WANG Ming-li;LU Yi-long;TANG Cui;ZHAO Jie;School of Liquor and Food Engineering;Guizhou University;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy;
LI Hui-hui;WANG Ming-li;LU Yi-long;TANG Cui;ZHAO Jie;School of Liquor and Food Engineering;Guizhou University;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy;
..............page:90-93
Developments of variable temperature drying technology for agricultural products at home and abroad
YAO Bin;ZHANG Xu-kun;WEN Xiang-dong;ZOU Jia-fu;Nanchang Hangkong University;
YAO Bin;ZHANG Xu-kun;WEN Xiang-dong;ZOU Jia-fu;Nanchang Hangkong University;
..............page:94-98
..............page:98
Effect of wall material on the physicochemical properties of microcapsules
ZHU Xiao-lu;XIE Yan-li;ZOU Jun-jun;WANG Fen;School of Food and Engineering;Henan University of Technology;
ZHU Xiao-lu;XIE Yan-li;ZOU Jun-jun;WANG Fen;School of Food and Engineering;Henan University of Technology;
..............page:99-102
Technology of sugar permeability with microwave in making low-sugar prunus humilis preserved fruit
FENG Yuan-yuan;LI Xue-dan;SANG Ya-xin;LIU Jing;WU Rui-xia;SUN Wen-ju;College of Food Science and Technology;Agricultural University of Hebei;
FENG Yuan-yuan;LI Xue-dan;SANG Ya-xin;LIU Jing;WU Rui-xia;SUN Wen-ju;College of Food Science and Technology;Agricultural University of Hebei;
..............page:103-109
Research of milk beverage made by gingko and peanuts
LIU Jing-jing;QIAN Fang;MU Guang-qing;School of Food Science and Technology;Dalian Polytechnic University;
LIU Jing-jing;QIAN Fang;MU Guang-qing;School of Food Science and Technology;Dalian Polytechnic University;
..............page:109-113
Development process and formula of compound fruit and vegetable juice fermented milk
SHI Yu-xin;MA Xin-rong;WANG Jun-yi;GAO Han;College of Food Science;Henan Institute of Science and Technology;Xinxiang Center for Quality Technical and Supervision;
SHI Yu-xin;MA Xin-rong;WANG Jun-yi;GAO Han;College of Food Science;Henan Institute of Science and Technology;Xinxiang Center for Quality Technical and Supervision;
..............page:114-117
Processing technology of pine needles yogurt with abundant selenium and antioxidant functions
ZHENG Wen-wei;GU Min-qing;PAN Fei-yan;ZHANG Yi;HU Zhuang-rong;HU Man-jiang;WANG Xiang;CHEN Xiao-yi;School of Public Health;Guangzhou Medical University;
ZHENG Wen-wei;GU Min-qing;PAN Fei-yan;ZHANG Yi;HU Zhuang-rong;HU Man-jiang;WANG Xiang;CHEN Xiao-yi;School of Public Health;Guangzhou Medical University;
..............page:118-122
The formula of chestnut puffed food
SHAO Ying;WEI Zong-feng;Department of Food Science;Xinyang College of Agriculture and Forestry;
SHAO Ying;WEI Zong-feng;Department of Food Science;Xinyang College of Agriculture and Forestry;
..............page:123-126
Process technics of sweet potato and fish ball
CHANG Zhi-juan;ZHANG Pei-qi;LIU Yong-ling;School of Food and Bioengineering;Zhengzhou University of Light Industry;Zhengzhou University of Light Industry;
CHANG Zhi-juan;ZHANG Pei-qi;LIU Yong-ling;School of Food and Bioengineering;Zhengzhou University of Light Industry;Zhengzhou University of Light Industry;
..............page:126-131
Processing technology of cheese prawn crackers
WU Bin;LIU Ya;LI Bing-qiong;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
WU Bin;LIU Ya;LI Bing-qiong;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:132-136
Effects of different temperature breath tumbling on beef curing
SHEN Xiao-lin;YUAN Yu-chao;HAO Xiu-zhen;FU Li;HUANGFU You-yu;Food Engineering Department;Henan University of Animal Husbandry and Economy;Henan Yisai Beef Co.;Ltd.;
SHEN Xiao-lin;YUAN Yu-chao;HAO Xiu-zhen;FU Li;HUANGFU You-yu;Food Engineering Department;Henan University of Animal Husbandry and Economy;Henan Yisai Beef Co.;Ltd.;
..............page:138-142
Effect of electric shock on the meat quality of duck
FU Xiao-yan;XIONG Guang-quan;WU Wen-jin;LI Xin;LIAO Tao;QIAO Yu;WANG Lan;College of Food & Biology Science and Technology;Chutian College;Huazhong Agricultural University;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;
FU Xiao-yan;XIONG Guang-quan;WU Wen-jin;LI Xin;LIAO Tao;QIAO Yu;WANG Lan;College of Food & Biology Science and Technology;Chutian College;Huazhong Agricultural University;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;
..............page:142-145
Preparation and analysis volatile flavor compounds of fresh bone soup
LIU Da-yu;XIAO Long-quan;LIU Hai-qiang;LI Shan-shan;ZHANG Yin;WANG Xin-hui;College of Biological Industry;Chengdu University;College of Biological Engineering;Sichuan University of Science and Engineering;College of Biological Engineering;Xihua University;
LIU Da-yu;XIAO Long-quan;LIU Hai-qiang;LI Shan-shan;ZHANG Yin;WANG Xin-hui;College of Biological Industry;Chengdu University;College of Biological Engineering;Sichuan University of Science and Engineering;College of Biological Engineering;Xihua University;
..............page:146-150
Changes of physiochemical indexes during fermenting process of grass carp fermented sausage
WANG Lei;CHEN Yu-fei;LI Yu-han;Department of Food Engineering;Jilin Business and Technology College;
WANG Lei;CHEN Yu-fei;LI Yu-han;Department of Food Engineering;Jilin Business and Technology College;
..............page:150-153+158
The research of tissue structure changes of fresh-cut grass carp products
HE Li;WANG Ya-nan;HOU Wen-fu;College of Food Science and Engineering;Wuhan Polytechnic University;
HE Li;WANG Ya-nan;HOU Wen-fu;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:154-158
Effect of konjac glucomannan on the quality and resistant starch content of the instant rice
WANG Ya-jing;ZHANG Ling;MA Zhong-su;NIE Ya-na;ZHU Shi-meng;College of Biological and Agricultural Engineering;Jilin University;
WANG Ya-jing;ZHANG Ling;MA Zhong-su;NIE Ya-na;ZHU Shi-meng;College of Biological and Agricultural Engineering;Jilin University;
..............page:160-165
The gelatinization and resuscitation properties of rice with DSC
WU Wei-du;ZHU Hui;WANG Ya-qiong;LI Yan-jun;Research Institute of Hangzhou Wahaha Group Company Limited;
WU Wei-du;ZHU Hui;WANG Ya-qiong;LI Yan-jun;Research Institute of Hangzhou Wahaha Group Company Limited;
..............page:165-168
Research on process and sensory quality of rice bread
YAO Jia;JIA Jian-bin;JIN Jing;Beijing Institute of Grain Science;
YAO Jia;JIA Jian-bin;JIN Jing;Beijing Institute of Grain Science;
..............page:169-172
The production of alum-free potato vermicelli
GAO Hui-juan;CHEN Tian-ren;LI Cai-xia;WANG Xue-lian;College of Agriculture and Biotechnology;Hexi University;Duocheng Agricultural Product Processing Company;
GAO Hui-juan;CHEN Tian-ren;LI Cai-xia;WANG Xue-lian;College of Agriculture and Biotechnology;Hexi University;Duocheng Agricultural Product Processing Company;
..............page:173-177
Antioxidant activity of corn oligopeptide and high F ratio corn oligopeptide
ZHANG Hai-xin;CHEN Liang;JIN Zhen-tao;GU Rui-zeng;WEI Ying;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
ZHANG Hai-xin;CHEN Liang;JIN Zhen-tao;GU Rui-zeng;WEI Ying;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;
..............page:177-180
Response surface optimization of complex-enzyme method for extraction of polysaccharides from Hericium
QU Xiao-xuan;ZHENG Yong-qing;MAO Shan;LYU Yuan-ping;Department of Food Engineering;Sichuan University;
QU Xiao-xuan;ZHENG Yong-qing;MAO Shan;LYU Yuan-ping;Department of Food Engineering;Sichuan University;
..............page:182-187
The purification and bioactivity of polysaccharides from Gracilaria lemaneiformis
GONG Chun-yu;ZHENG Yu-ping;College of Food and Bioengineering;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;Qiqihar University;Mudanjiang Institute of Technicians;
GONG Chun-yu;ZHENG Yu-ping;College of Food and Bioengineering;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;Qiqihar University;Mudanjiang Institute of Technicians;
..............page:188-191
Technology of extracting by ultrahigh pressure and viscosity of polysaccharide from Trichosanthes kirilowii Maxim.
WANG Xin-xin;WANG Xiao;DUAN Wen-juan;LIU Wei;LIU Feng;College of Food Science and Engineering;Shandong Agricultural University;Shandong Analysis and Test Center;Shandong Academy of Sciences;
WANG Xin-xin;WANG Xiao;DUAN Wen-juan;LIU Wei;LIU Feng;College of Food Science and Engineering;Shandong Agricultural University;Shandong Analysis and Test Center;Shandong Academy of Sciences;
..............page:191-196
Anti-fatigue action of Lycium barbarum polysaccharides in mice
HU Xin-yu;ZHAO Bing;SUN Xiao-qi;TENG Mei-yu;WU Jiang;Faculty of Medcine;Changchun Medical College;School of Life Sciences;Jilin University;Jilin University First Hospital;
HU Xin-yu;ZHAO Bing;SUN Xiao-qi;TENG Mei-yu;WU Jiang;Faculty of Medcine;Changchun Medical College;School of Life Sciences;Jilin University;Jilin University First Hospital;
..............page:197-200
Content determination of total flavonoids and optimization of the extraction process of extracts from green husk of almonds
LI Wei-xia;XI Dong-hua;Atawulla·tiemur;SU Yu-hong;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
LI Wei-xia;XI Dong-hua;Atawulla·tiemur;SU Yu-hong;WU Bin;College of Chemistry & Chemical Engineering;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:200-205
Response surface methodology for optimization of ultrasonic wave-assisted extraction and the stability of anthocyanins from purple potato
LI Ming-zhi;XIE Yu-ting;JIANG Hai-wei;ZHENG Shi-lian;DENG Ze-yuan;LI Hong-yan;State Key Laboratory of Food Science and Technology;Nanchang University;
LI Ming-zhi;XIE Yu-ting;JIANG Hai-wei;ZHENG Shi-lian;DENG Ze-yuan;LI Hong-yan;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:206-211
Optimization of microwave-assisted extraction of polyphenols from aloe using response surface method
ZHU Qi-qi;WANG Zhou;ZHANG Chi-xiang;PU Bo;YAN Jin-feng;JIAO Hong-yan;JIAO Shi-rong;School of Bioengineering;Xihua University;Yuanmou Feng Yu Agricultural Industry Development Co.;Ltd.;
ZHU Qi-qi;WANG Zhou;ZHANG Chi-xiang;PU Bo;YAN Jin-feng;JIAO Hong-yan;JIAO Shi-rong;School of Bioengineering;Xihua University;Yuanmou Feng Yu Agricultural Industry Development Co.;Ltd.;
..............page:212-216
Optimization of extraction process of glucosinolate in leaf of tumorous stem mustard
HU Xiang-yun;HE Hua;Chongqing Industry and Trade Polytechnic;
HU Xiang-yun;HE Hua;Chongqing Industry and Trade Polytechnic;
..............page:217-220
Effect on anti-exercise-fatigue of okra extracts
ZHONG Yu;YAN Ming-zhu;ZHANG Ze-sheng;XIA Fang-bo;PAN Rui-le;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Institute of Medicinal Plant Development;Chinese Academy of Medical Sciences and Peking Union Medical College;
ZHONG Yu;YAN Ming-zhu;ZHANG Ze-sheng;XIA Fang-bo;PAN Rui-le;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Institute of Medicinal Plant Development;Chinese Academy of Medical Sciences and Peking Union Medical College;
..............page:221-225
The effect of ratio of enzyme and substrate on antioxidant activity of corn peptide
PENG Nan;LIU Xiao-lan;ZHENG Xi-qun;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;
PENG Nan;LIU Xiao-lan;ZHENG Xi-qun;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;
..............page:226-232
Purification of black soybean esterase by aqueous two-phase extraction using response surface methodology
LI Yue-shan;XU Yan-yang;SHI Ai-ying;LI Nan;SUN Yong-wei;College of Biological and Agricultural Engineering;Jilin University;
LI Yue-shan;XU Yan-yang;SHI Ai-ying;LI Nan;SUN Yong-wei;College of Biological and Agricultural Engineering;Jilin University;
..............page:233-239+244
Basic antimicrobial actions of Agastache rugosa
ZHANG Jing-chen;WANG Yu-hua;PIAO Chun-hong;YU Han-song;LIU Jun-mei;JIANG Li-dong;HU Yao-hui;Food Science and Engineering College;Jilin Agriculture University;
ZHANG Jing-chen;WANG Yu-hua;PIAO Chun-hong;YU Han-song;LIU Jun-mei;JIANG Li-dong;HU Yao-hui;Food Science and Engineering College;Jilin Agriculture University;
..............page:240-244
Optimization of processing parameters for lavender extract by spray drying using response surface methodology
HU Jia-liang;YANG Jie;LIU Jun;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Life Science and Technology;Xinjiang University;
HU Jia-liang;YANG Jie;LIU Jun;WU Yun;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Life Science and Technology;Xinjiang University;
..............page:245-251
Isolation and characterization of acid soluble collagen from the skin of Peru squid(Dosidicus Gigas)
DENG Xiao-long;GAO De-you;YU Wei-wei;LU Hang;WU Long;WANG Lin;HU Jian-en;Dalian Ocean University;Shishi Haixing Foods CO.;LTD.;
DENG Xiao-long;GAO De-you;YU Wei-wei;LU Hang;WU Long;WANG Lin;HU Jian-en;Dalian Ocean University;Shishi Haixing Foods CO.;LTD.;
..............page:252-256
Optimization of conditions for collagen extraction with acetic acid from the skin of Schizothorax Prenanti Tchang
LIU Juan;SU Lian-jie;ZHANG Xing;XU Xiang-rui;WU Ying-long;College of Food Science;Sichuan Agricultural University;
LIU Juan;SU Lian-jie;ZHANG Xing;XU Xiang-rui;WU Ying-long;College of Food Science;Sichuan Agricultural University;
..............page:257-262
Extracting small granule starch from cassava residue
JIANG Yi;LEI Guang-hong;WANG Yuan-chun;CAO Min;WEI Yan-jun;LIANG Zhi;Light Industry Research Institute of Guangxi;
JIANG Yi;LEI Guang-hong;WANG Yuan-chun;CAO Min;WEI Yan-jun;LIANG Zhi;Light Industry Research Institute of Guangxi;
..............page:264-268
Technology of ethanol fermentation from wheat starch B
ZHANG Jun-he;RAO Ping-fan;ZHANG Li-zhen;SHANG Yi-min;ZHU Ting-ting;School of Food Science;Henan Institute of Science and Technology;Henan Province Engineering Laboratory of Advanced Utilization of Grain Resource;
ZHANG Jun-he;RAO Ping-fan;ZHANG Li-zhen;SHANG Yi-min;ZHU Ting-ting;School of Food Science;Henan Institute of Science and Technology;Henan Province Engineering Laboratory of Advanced Utilization of Grain Resource;
..............page:268-272
The antiseptic application of ε-Poly-L-lysine in wet rice noodles
WU Chao;School of Chemistry and Life Sciences;Guizhou Normal College;
WU Chao;School of Chemistry and Life Sciences;Guizhou Normal College;
..............page:273-275
Prevention of microorganism growth in plum preserves during sugar pickled process by natamycin
ZHANG Yuan-yuan;WU Xuan;YU Kun;HUANG Li-quan;WEI Qi-qi;WANG Bing;College of Food Science;South China Agricultural University;Wenjindu Entry-exit Inspection and Quarautine Burean;
ZHANG Yuan-yuan;WU Xuan;YU Kun;HUANG Li-quan;WEI Qi-qi;WANG Bing;College of Food Science;South China Agricultural University;Wenjindu Entry-exit Inspection and Quarautine Burean;
..............page:276-280
Catalytic hydrolysis of methoxy myricetin by applying solid super acids S2O82-/TiO2 or SO42-/TiO2
YAO Yuan-yong;TANG Bang-cheng;CHEN Shi-xue;XING Ming-ming;WU Si-zhan;SHU Hua;Institute of Material and Chemical Engineering;Tongren University;
YAO Yuan-yong;TANG Bang-cheng;CHEN Shi-xue;XING Ming-ming;WU Si-zhan;SHU Hua;Institute of Material and Chemical Engineering;Tongren University;
..............page:281-285
Trace spectrometric titrimetric investigation of the taxifolin against DPPH free radicals
LU Yi-wen;LI Xiao-fen;GAO Yun-tao;YANG Hai-ying;WEN Xin-zhu;ZHENG Ben-yue;YU Jiao-jiao;School of Chemistry and Biotechnology;Key Laboratory of Ethnic Medicine Resource Chemistry;State Ethnic Affairs Commission and Ministry of Education;Yunnan University of Nationalities;
LU Yi-wen;LI Xiao-fen;GAO Yun-tao;YANG Hai-ying;WEN Xin-zhu;ZHENG Ben-yue;YU Jiao-jiao;School of Chemistry and Biotechnology;Key Laboratory of Ethnic Medicine Resource Chemistry;State Ethnic Affairs Commission and Ministry of Education;Yunnan University of Nationalities;
..............page:286-289
Study on koji making process of natto and optimized of growth factor
LIU Jia-hui;WANG Xiu-jun;AI Jing-wen;YIN Shuang;TIAN Duo;WANG Ji-hui;YANG Zhi-bo;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy;Guizhou University;College of Liquor Making and Food Engineering;Guizhou University;
LIU Jia-hui;WANG Xiu-jun;AI Jing-wen;YIN Shuang;TIAN Duo;WANG Ji-hui;YANG Zhi-bo;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy;Guizhou University;College of Liquor Making and Food Engineering;Guizhou University;
..............page:290-294
Predictive model of Vibrio parahaemolyticus growth in shrimp
LIN Jing;WANG Zi-ying;XIAO Man-feng;LIN Ying;Light Industry and Food Engineering Institute;Guangxi University;
LIN Jing;WANG Zi-ying;XIAO Man-feng;LIN Ying;Light Industry and Food Engineering Institute;Guangxi University;
..............page:296-300
Pesticide residues and variation of celery and tomato in the process
WANG Jing-yi;PANG Lin-jiang;LU Xing-hua;LI Fang;CHENG Ji-yu;School of Agricultural and Food Science;Zhejiang A & F University;Agricultural Product Quality Improvement Technology Research Laboratory of Zhejiang Province;Ningbo JuQingFang Food Co.;Ltd.;
WANG Jing-yi;PANG Lin-jiang;LU Xing-hua;LI Fang;CHENG Ji-yu;School of Agricultural and Food Science;Zhejiang A & F University;Agricultural Product Quality Improvement Technology Research Laboratory of Zhejiang Province;Ningbo JuQingFang Food Co.;Ltd.;
..............page:301-304
The recognition and control measures of the E.coil on fresh-cut cucumber
PEI Qian-ru;ZHU Ben-zhong;TIAN Hui-qin;ZHAI Bai-qiang;LI Shan;College of Food Science and Nutritional Engineering;China Agricultural University;
PEI Qian-ru;ZHU Ben-zhong;TIAN Hui-qin;ZHAI Bai-qiang;LI Shan;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:304-308
Determination of the squalene in 7 kind of vegetable oil by solid-phase extraction and chromatography-mass spectrometry
SHI Jin-e;QIN Su-zi;WANG Ying;WANG Yu;ZHANG Tao;LIU Zhi;Jilin Province Food Testing Institute;Bonna-Agela Technologies;Tianjin;
SHI Jin-e;QIN Su-zi;WANG Ying;WANG Yu;ZHANG Tao;LIU Zhi;Jilin Province Food Testing Institute;Bonna-Agela Technologies;Tianjin;
..............page:310-313
DPPH radical scavenging activity of the extract from Tinospora sagittata var.yunnanensis
BAI Hong-li;JIAO Li-xiang;LI Wen-juan;HUANG Xiang-zhong;GUO Jun-ming;Yunnan Minzu University Library;Key Laboratory of Chemistry in Ethnic Medicinal Resources;State Ethnic Affairs Commission and Ministry of Education;Yunnan Minzu University;
BAI Hong-li;JIAO Li-xiang;LI Wen-juan;HUANG Xiang-zhong;GUO Jun-ming;Yunnan Minzu University Library;Key Laboratory of Chemistry in Ethnic Medicinal Resources;State Ethnic Affairs Commission and Ministry of Education;Yunnan Minzu University;
..............page:314-317
The improvement of the determination method for furosine in dairy products
LU Pei-ming;HUANG Juan;China National Adolescent Food Quality Supervision and Inspection Center;
LU Pei-ming;HUANG Juan;China National Adolescent Food Quality Supervision and Inspection Center;
..............page:318-320
Detection of okadaic acid by using immobilized enzyme biosensor
SUN Hai-yan;TANG Wen-yan;ZHANG Xiao-juan;YUAN Gao-feng;School of Food and Pharmacy;Zhejiang Ocean University;Key Laboratory of Aquatic Products Processing Technology of Zhejiang Province;Zhejiang Ocean University;
SUN Hai-yan;TANG Wen-yan;ZHANG Xiao-juan;YUAN Gao-feng;School of Food and Pharmacy;Zhejiang Ocean University;Key Laboratory of Aquatic Products Processing Technology of Zhejiang Province;Zhejiang Ocean University;
..............page:321-325
Determination and analysis of the amino acid content in the different growing areas of the Coreopsistinctoria flower of Xinjiang Uygur Autonomous Region
YUAN Hui;SUN Lei;YANG Wen-ju;Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Academy;
YUAN Hui;SUN Lei;YANG Wen-ju;Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Academy;
..............page:326-329
Rapid analysis of fish and shellfish phospholipid composition by shotgun approach
LI Ting-ting;Jia Sixie Agricultural College;Weifang University of Science and Technology;
LI Ting-ting;Jia Sixie Agricultural College;Weifang University of Science and Technology;
..............page:330-334
Comparison of content of chloramphenicol and heavy metal in different parts of the grass carp
XIAO Meng-jia;SUN Jie;WANG Hong-xun;HOU Wen-fu;Wuhan Polytechnic University;
XIAO Meng-jia;SUN Jie;WANG Hong-xun;HOU Wen-fu;Wuhan Polytechnic University;
..............page:335-338
Determination of inorganic arsenic in seaweed extract using atomic fluorescence spectrometry
YANG Qing;FAN Ya-ming;YANG Min-yi;GONG Jian;HE Zhi-zhou;GUAN Zhuo-bin;ZENG Yuan;DENG Ya-zhong;College of Chemistry and Chemical Engineering;Guangzhou University;College of Environmental Science and Engineering;Guangzhou University;
YANG Qing;FAN Ya-ming;YANG Min-yi;GONG Jian;HE Zhi-zhou;GUAN Zhuo-bin;ZENG Yuan;DENG Ya-zhong;College of Chemistry and Chemical Engineering;Guangzhou University;College of Environmental Science and Engineering;Guangzhou University;
..............page:338-342
Fast detection of pyrazines in Chinese liquor by HPLC-MS/MS
SUN Di;FENG Yong-yu;ZHAO Gui-bin;YANG Bo;Guizhou Product Quality Supervision and Inspection Institute;
SUN Di;FENG Yong-yu;ZHAO Gui-bin;YANG Bo;Guizhou Product Quality Supervision and Inspection Institute;
..............page:343-346
Preparation and properties of magnetic molecularly imprinted polymers for OFL recognition
GUO Yan-ling;PANG Zhi-yuan;AN Li-juan;College of Science;Tianjin University of Science and Technology;College of Material Science and Chemical Engineering;Tianjin University of Science and Technology;
GUO Yan-ling;PANG Zhi-yuan;AN Li-juan;College of Science;Tianjin University of Science and Technology;College of Material Science and Chemical Engineering;Tianjin University of Science and Technology;
..............page:347-350
Effect of cold shock treatment of different ACC(Available chlorine concentration) electrolyzed functional water on chilling tolerance in bananas
WEI Wei;HAO Li-ping;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;
WEI Wei;HAO Li-ping;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:352-356
Effect of different sterilization treatment on microbiology and sense of Leng Zheng
SONG Ju-yi;CHEN Hui;HAO De-rong;LIU Jian;Jiangsu Institute of Agriculture Sciences for Region Along The Yangtze River;
SONG Ju-yi;CHEN Hui;HAO De-rong;LIU Jian;Jiangsu Institute of Agriculture Sciences for Region Along The Yangtze River;
..............page:357-360
..............page:361
..............page:361
..............page:362