1005-9989
2015 Issue 8
Fermentation condition optimization and primary separation of pyrroloquinoline quinone(PQQ) in marine methanol-utilizing bacteria
ZHANG Yun;YANG Xiu-liang;SI Zhen-jun;CAI Jin;HUANG Lei;XU Zhi-nan;Institute of Bioengineering;Department of Chemical and Biological Engineering;Zhejiang University;Shandong Jincheng Biological Pharmacy Co.;Ltd.;
ZHANG Yun;YANG Xiu-liang;SI Zhen-jun;CAI Jin;HUANG Lei;XU Zhi-nan;Institute of Bioengineering;Department of Chemical and Biological Engineering;Zhejiang University;Shandong Jincheng Biological Pharmacy Co.;Ltd.;
..............page:2-5
Effects of Pichia caribbica treated by glycine betaine on the biocontrol efficacy of gray mold of apples
ZHANG Guo-chao;ZHANG Hong-yin;CHEN Ke-ping;YANG Qi-ya;ZHANG Xiao-yun;Institute of Life Sciences;Jiangsu University;School of Food and Biological Engineering;Jiangsu University;
ZHANG Guo-chao;ZHANG Hong-yin;CHEN Ke-ping;YANG Qi-ya;ZHANG Xiao-yun;Institute of Life Sciences;Jiangsu University;School of Food and Biological Engineering;Jiangsu University;
..............page:6-11
Mutation of high naringinase-producing strains and optimization of conditions on naringinase production
HUANG Chao;WANG Jun-peng;LEI Sheng-jiao;YU Hai-li;College of Biological and Pharmaceutical;Three Gorges University;
HUANG Chao;WANG Jun-peng;LEI Sheng-jiao;YU Hai-li;College of Biological and Pharmaceutical;Three Gorges University;
..............page:11-16
Dipeptidyl peptidase-4 inhibitory activity of fractions obtained from yak milk casein-derived peptides
BAI Han-yu;SONG Jia-jia;SONG Jue;WANG Qian;MAO Xue-ying;College of Food Science and Nutritional Engineering;China Agricultural University;
BAI Han-yu;SONG Jia-jia;SONG Jue;WANG Qian;MAO Xue-ying;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:16-20
Effect factors of one strain of lactic acid bacteria on DPPH radical scavenging
ZHAN Jian-long;WANG Jie-lin;HU Ping;FAN Min;LOU Li-jiao;LI Li-lang;College of Liquor Making and Food Engineering;Guizhou University;
ZHAN Jian-long;WANG Jie-lin;HU Ping;FAN Min;LOU Li-jiao;LI Li-lang;College of Liquor Making and Food Engineering;Guizhou University;
..............page:21-25
Isolation and identifi cation of halo-tolerant bacteria with lipaseproducing activity and breeding by UV & He-Ne laser complex mutagenesis
FU Rui-min;XING Wen-hui;GU Ya-nan;XUE Ting-ting;DU Mao-lin;WANG Ya-ya;CHEN Wu-ling;College of Life Science;Northwest University;Henan Institute of Education;
FU Rui-min;XING Wen-hui;GU Ya-nan;XUE Ting-ting;DU Mao-lin;WANG Ya-ya;CHEN Wu-ling;College of Life Science;Northwest University;Henan Institute of Education;
..............page:25-30
Effect of high pressure processing on dairy procucts structure
JIANG Xue;YU Peng;XIAO Yang;REN Lu;CAI Tao;WANG Hui;Technology Center Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
JIANG Xue;YU Peng;XIAO Yang;REN Lu;CAI Tao;WANG Hui;Technology Center Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
..............page:32-36
Quality change of yogurt by nanofi ltration concentration from raw milk during storage
WU Xue-yan;Baotou Light Industry Vocational Technical College;
WU Xue-yan;Baotou Light Industry Vocational Technical College;
..............page:36-39
..............page:39
Comparison analysis on key properties of liquid milk Tetra Prisma aseptic package
PEI Yi-rong;CHEN Xin;YU Jia-jia;Shandong Institute for Product Quality Inspection;Labthink Instruments Co.;Ltd.;
PEI Yi-rong;CHEN Xin;YU Jia-jia;Shandong Institute for Product Quality Inspection;Labthink Instruments Co.;Ltd.;
..............page:40-43+49
Optimization of soy cheese curd parameters and the comparison of physical properties
CHEN Zheng;CHEN Yi-cen;HU Rong;WANG Xia;CHEN Xue;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
CHEN Zheng;CHEN Yi-cen;HU Rong;WANG Xia;CHEN Xue;WANG Zi-rong;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:44-49
Effects of temperature-ultrasonic compound method on broken rate of walnut pollen wall
HU Xue-jiao;CHEN Yong-hao;HAO Yan-bin;QI Jian-xun;DONG Ning-guang;WU Chun-lin;Institute of Forestry & Pomology;Beijing Academy of Agriculture and Forestry Science;Food Science College;Shenyang Agricultural University;
HU Xue-jiao;CHEN Yong-hao;HAO Yan-bin;QI Jian-xun;DONG Ning-guang;WU Chun-lin;Institute of Forestry & Pomology;Beijing Academy of Agriculture and Forestry Science;Food Science College;Shenyang Agricultural University;
..............page:50-53
Quality of air-dried Cabernet Sauvignon wine
ZHENG Feng;DUAN Ji-hua;HUANG Wei;HUANG YU;BAI Yu-jia;FENG Zuo-shan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Urumqi Innovation Source Biotechnology Limited Company;
ZHENG Feng;DUAN Ji-hua;HUANG Wei;HUANG YU;BAI Yu-jia;FENG Zuo-shan;College of Food Science and Pharmacy;Xinjiang Agricultural University;Urumqi Innovation Source Biotechnology Limited Company;
..............page:54-58
Effects of particle size on the extraction of tea effective components under medium temperature
YANG Liu-yan;JIANG He-yuan;ZHANG Jian-yong;XU Bin;LIU Qian-lu;WANG Wei-wei;Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry;Key Laboratory of Tea Processing Engineering of Zhejiang Province;Graduate School of Chinese Academy of Agricultural Sciences;
YANG Liu-yan;JIANG He-yuan;ZHANG Jian-yong;XU Bin;LIU Qian-lu;WANG Wei-wei;Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry;Key Laboratory of Tea Processing Engineering of Zhejiang Province;Graduate School of Chinese Academy of Agricultural Sciences;
..............page:58-62
Research on function and safety of Penicillium oxalicum, a preponderant fungus during the fermentative process of Pu’er tea
ZHOU Cai-bi;CHEN Wen-pin;WU Zhong-ling;MU Rui-lu;ZHANG Min-xing;College of Horticulture;South China Agricultural University;Guangzhou Quality Supervision and Testing Institute;
ZHOU Cai-bi;CHEN Wen-pin;WU Zhong-ling;MU Rui-lu;ZHANG Min-xing;College of Horticulture;South China Agricultural University;Guangzhou Quality Supervision and Testing Institute;
..............page:63-66
Fungal community of Liupao tea during the early aging process by high-throughput sequencing technologies with Miseq
CHEN Qing-jin;HUANG Li;TENG Jian-wen;WEI Bao-yao;XIA Ning;College of Light Industry and Food Engineering;Guangxi University;
CHEN Qing-jin;HUANG Li;TENG Jian-wen;WEI Bao-yao;XIA Ning;College of Light Industry and Food Engineering;Guangxi University;
..............page:67-71
Optimizing fermentation conditions of dietary fi ber of Chimonobambusa quadrangularis bamboo shoot stump by response surface method
SUN Peng;LI Gui-jie;YI Qing-yun;ZHOU Lu;XU Song;HU Jing-jing;TENG Jing;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;Chongqing Xuerui Shengquan Agricultural Development Co.;Ltd.;
SUN Peng;LI Gui-jie;YI Qing-yun;ZHOU Lu;XU Song;HU Jing-jing;TENG Jing;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;Chongqing Xuerui Shengquan Agricultural Development Co.;Ltd.;
..............page:72-77
Analysis of bitter compounds in harvested bamboo shoots
ZHU Yu-yan;WU Bo-long;ZHAO Yu-ying;ZHENG Xiao-lin;College of Food Science and Biotechnology;Zhejiang Gongshang University;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
ZHU Yu-yan;WU Bo-long;ZHAO Yu-ying;ZHENG Xiao-lin;College of Food Science and Biotechnology;Zhejiang Gongshang University;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
..............page:77-80
Optimization on modifi cation process for insoluble dietary fi ber from ginger
ZHANG Qing-ya;LEI Deng-feng;YU De-shun;MA Long-li;College of Chemistry and Chemical Engineering;Guizhou University;State Key Laboratory of Environmental Geochemistry;Institute of Geochemistry;Chinese Academy of Sciences;
ZHANG Qing-ya;LEI Deng-feng;YU De-shun;MA Long-li;College of Chemistry and Chemical Engineering;Guizhou University;State Key Laboratory of Environmental Geochemistry;Institute of Geochemistry;Chinese Academy of Sciences;
..............page:86-90
Preventative effect of mice hyperlipidemia by combined treatment of Ursodeoxycholic acid and Bacillus coagulans
LI Gui-jie;KUANG Gang;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;
LI Gui-jie;KUANG Gang;ZHAO Xin;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Functional Ecological Food;Chongqing University of Education;
..............page:91-95
Peptide aptamers: a new tool to improve the food technology
WANG Qun-qun;ZHAO Guang-hua;College of Food Science and Nutritional Engineering;China Agricultural University;
WANG Qun-qun;ZHAO Guang-hua;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:96-100
Study on the kinetics of quality changes of spinach during frying based on the theory of maturity value
LI Wen-xin;DENG Li;YAN Yong;LI Jing-peng;ZHENG Hua;College of Liquor and Food Engineering;Guizhou University;Guizhou Academy of Testing and Analysis;
LI Wen-xin;DENG Li;YAN Yong;LI Jing-peng;ZHENG Hua;College of Liquor and Food Engineering;Guizhou University;Guizhou Academy of Testing and Analysis;
..............page:101-108
Detection of botanic pigments in yellow fat of Hulunbuir Mongolian cattle meat
MU Qi-er;LIU Li-min;LI Sha-sha;GUO Jun;Food Science and Engineering College of Inner Mongolia Agricultural University;
MU Qi-er;LIU Li-min;LI Sha-sha;GUO Jun;Food Science and Engineering College of Inner Mongolia Agricultural University;
..............page:110-112
Traditional halal slaughterhouses microbial changes during the process of slaughter
LI Chang-kuan;LUO Hong-xia;JIA Hong-liang;LIU Xiao-fei;Xinjiang Agricultural University Institute of Food Science and Medicine;Beijing Agricultural Vocational College;
LI Chang-kuan;LUO Hong-xia;JIA Hong-liang;LIU Xiao-fei;Xinjiang Agricultural University Institute of Food Science and Medicine;Beijing Agricultural Vocational College;
..............page:113-118
Effects of combined fermentation agents on the quality of dry fermented mutton sausages
LIU Jing;WANG De-bao;Department of Food Engineering;Inner Mongolia Business Vocational College;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LIU Jing;WANG De-bao;Department of Food Engineering;Inner Mongolia Business Vocational College;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:118-121
Microorganism control, fresh-preserving and antiseptic in cooling chicken machining process
BAI Yun;WU Heng;LIN Ying;College of Light Industry and Food Engineering;Guangxi University;Guangxi Zhuang Autonomous Region Supervision and Inspection Institute for Light Industry Products Quality;Longzhou Institute for Food and Drug Control;
BAI Yun;WU Heng;LIN Ying;College of Light Industry and Food Engineering;Guangxi University;Guangxi Zhuang Autonomous Region Supervision and Inspection Institute for Light Industry Products Quality;Longzhou Institute for Food and Drug Control;
..............page:122-127
Quality of steamed bream under different pressures
WANG Heng-peng;MENG Xiang-ren;NAN Xin-yue;MENG Jing;LI Huan;LI Shuang-qing;ZHOU Xiao-yan;Yangzhou University;
WANG Heng-peng;MENG Xiang-ren;NAN Xin-yue;MENG Jing;LI Huan;LI Shuang-qing;ZHOU Xiao-yan;Yangzhou University;
..............page:128-132
Effects of ultrasonic penetration enhancing on eating quality of cooking duck heart meat
WANG Xue-mei;LIU Gong-ming;WANG Bao-wei;ZHANG Wan-gang;GUO Guang-ping;SUN Jing-xin;HUANG Ming;College of Food Science and Engineering;Qingdao Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;Yantai Xiwang Foods Co.;Ltd.;
WANG Xue-mei;LIU Gong-ming;WANG Bao-wei;ZHANG Wan-gang;GUO Guang-ping;SUN Jing-xin;HUANG Ming;College of Food Science and Engineering;Qingdao Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;Yantai Xiwang Foods Co.;Ltd.;
..............page:132-136
Deacidifi cation of Peru squid
ZHOU Xiao-min;KANG Min-jun;Zhejiang Industrial Group Co.;Ltd.;
ZHOU Xiao-min;KANG Min-jun;Zhejiang Industrial Group Co.;Ltd.;
..............page:137-139
..............page:140
Sensory quality of two kind of breads made of different yeasts in storage period
LI Hui-hui;HE Si-yun;SUI Hong-wei;LU Yong-chao;College of Cuisine and Food Technology;Wuhan Business University;College of Food Science and Technology;Huazhong Agriculture University;
LI Hui-hui;HE Si-yun;SUI Hong-wei;LU Yong-chao;College of Cuisine and Food Technology;Wuhan Business University;College of Food Science and Technology;Huazhong Agriculture University;
..............page:142-146
Application of fuzzy mathematical comprehensive evaluation in the optimization on recipe of rice bran biscuit
XU Hao;FANG Jie;LI Jing-nan;XU Nan;DING Zhi-en;College of Tea and Food Technology;Anhui Agriculture University;
XU Hao;FANG Jie;LI Jing-nan;XU Nan;DING Zhi-en;College of Tea and Food Technology;Anhui Agriculture University;
..............page:147-150
Comparison of volatile compounds from steamed bread made by liquid sourdough fermentation and one-time fermentation
WANG Da-yi;WEN Ji-ping;BIAN Ke;College of Food Science and Technology;Henan University of Technology;
WANG Da-yi;WEN Ji-ping;BIAN Ke;College of Food Science and Technology;Henan University of Technology;
..............page:151-155
Effect of purple sweet potato on the quality of dough during frozen storage
REN Bin;ZHANG Wu-jin;LI Rui;Life Science & Technology;Lingnan Normal University;
REN Bin;ZHANG Wu-jin;LI Rui;Life Science & Technology;Lingnan Normal University;
..............page:155-160
Optimization of low-pressure cooking processes for mung bean
YU Lei;QIAO Xiao-tong;LI Xiao-meng;LI Shuai-fei;WANG Wei-xu;College of Food Science and Engineering;Jilin Agricultural University;
YU Lei;QIAO Xiao-tong;LI Xiao-meng;LI Shuai-fei;WANG Wei-xu;College of Food Science and Engineering;Jilin Agricultural University;
..............page:161-166
Enzymatic extraction of water insoluble dietary fi ber from potato residue
HU Xue-qiong;CHEN Xiao-fen;SHAO Hai-yan;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Zhanjiang National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;
HU Xue-qiong;CHEN Xiao-fen;SHAO Hai-yan;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Zhanjiang National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;
..............page:167-170
Effects of food additive acid on properties of potato vermicelli
MIN Zhao-yong;WANG Ya-xin;SHI Yu-zhong;SUN Jun-liang;School of Food Science;Henan Institute of Science and Technology;Henan Province Engineering Laboratory of Advanced Utilization of Grain Resource;
MIN Zhao-yong;WANG Ya-xin;SHI Yu-zhong;SUN Jun-liang;School of Food Science;Henan Institute of Science and Technology;Henan Province Engineering Laboratory of Advanced Utilization of Grain Resource;
..............page:171-175
The color protection of purple sweet potato cubes
ZHOU Hang;HE Xiu-li;HE Qiang;College of Light Industry and Food Engineering;Sichuan University;
ZHOU Hang;HE Xiu-li;HE Qiang;College of Light Industry and Food Engineering;Sichuan University;
..............page:175-178
Preparation of fresh corn steamed cake
XU Mu-nong;LI Mao-shun;Wuhan Business School;
XU Mu-nong;LI Mao-shun;Wuhan Business School;
..............page:179-181
Processing condition of pretion and oil from cold pressed cake in Zanthoxylum by alkaline extraction and acid deposition
JIANG Huan-xiao;PU Biao;ZHOU Ting;DING Ya-wen;College of Food Science;Sichuan Agriculture University;
JIANG Huan-xiao;PU Biao;ZHOU Ting;DING Ya-wen;College of Food Science;Sichuan Agriculture University;
..............page:182-188
Optimization of ultrasonic-assisted β-cyclodextrin embedding of α-linolenic acid from Perilla frutescens oil
YU Huan-huan;ZHU Qiu-jin;LI Huan;HAN Yu-xue;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou;
YU Huan-huan;ZHU Qiu-jin;LI Huan;HAN Yu-xue;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou;
..............page:188-193
..............page:194
Preparation of granules and extraction from Pleurotus Eryngii polysaccharides
ZHANG Wen-zhou;LIN Shui-sen;XU Rong;ZHUANG Mei-lin;Quanzhou Medical College;
ZHANG Wen-zhou;LIN Shui-sen;XU Rong;ZHUANG Mei-lin;Quanzhou Medical College;
..............page:196-199
Decolorization of polysaccharide from Stigma maydis by absorption method
GONG Chun-yu;ZHENG Xi-qun;HAN Xiang-yu;College of Food and Bioengineering;Qiqihar University;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;
GONG Chun-yu;ZHENG Xi-qun;HAN Xiang-yu;College of Food and Bioengineering;Qiqihar University;Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products;
..............page:200-204
Antioxidant and cytotoxic activity of ethanol extract of Rhizoma Dioscoreae leaves
ZHOU Li;SHI Xin-min;REN Xiang-mei;SHAO Ji-hong;QIN Zhi-hong;School of Chemical Engineering & Technology;China University of Mining and Technology;School of Public Health;Xuzhou Medical College;Xuzhou Academy of Agricultural Sciences;
ZHOU Li;SHI Xin-min;REN Xiang-mei;SHAO Ji-hong;QIN Zhi-hong;School of Chemical Engineering & Technology;China University of Mining and Technology;School of Public Health;Xuzhou Medical College;Xuzhou Academy of Agricultural Sciences;
..............page:204-207
The acidic hydrolysis method for the fl avonoid aglycones from ginseng stem and leave
CUI Fu-shun;SHI De-jun;LI Guan-hao;JIN Qing;Agricultural College of Yanbian University;
CUI Fu-shun;SHI De-jun;LI Guan-hao;JIN Qing;Agricultural College of Yanbian University;
..............page:208-211
Inhibitory effects of black tea on panreatic lipases
YANG Long-jia;WANG Jin;YANG Qing-xiong;School of Chemistry and Material Science;Guizhou Normal University;
YANG Long-jia;WANG Jin;YANG Qing-xiong;School of Chemistry and Material Science;Guizhou Normal University;
..............page:212-216+222
The antioxidant activity and its stability of total fl avonoids from Chrysanthemum coronarium L.
CHEN Jian-zhong;GE Shui-lian;ZAN Li-feng;FU Jing;WANG Geng-xian;College of Life Science and Engineering;Wild Resources Plant Research and Development Center of South Hebei Mountain Taihang;
CHEN Jian-zhong;GE Shui-lian;ZAN Li-feng;FU Jing;WANG Geng-xian;College of Life Science and Engineering;Wild Resources Plant Research and Development Center of South Hebei Mountain Taihang;
..............page:217-222
Purifi cation process of chlorogenic acid in lonicera japonica with macroparous resins
LAN Xue-ping;GUO Si-yi;LI Yan-fang;LYU Yuan-ping;College of Light Industry;Textile and Food Engineering;Sichuan University;
LAN Xue-ping;GUO Si-yi;LI Yan-fang;LYU Yuan-ping;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:223-228
Optimization of extraction process for polyphenol from corn bracts by response surface methodology
KANG Xiao-xu;XU Yan-yang;JIN Zhuo-yang;SONG Yan-ling;College of Biological and Agricultural Engineering;Jilin University;
KANG Xiao-xu;XU Yan-yang;JIN Zhuo-yang;SONG Yan-ling;College of Biological and Agricultural Engineering;Jilin University;
..............page:229-235
Effect on the antioxidant activity of rapeseed albumin of ultrasonic-assisted extraction
ZHAO Bei;LI Xin-rong;WEI Rui-zhi;WANG Cheng-ming;College of Food Science and Technology;Huazhong Agricultural University;
ZHAO Bei;LI Xin-rong;WEI Rui-zhi;WANG Cheng-ming;College of Food Science and Technology;Huazhong Agricultural University;
..............page:235-239
Analysis on the 11S and 7S components of protein extracted from soymilk and soy meal under SDS-PAGE
LIU Shun-hu;JIAO Wen-wen;Jining University;
LIU Shun-hu;JIAO Wen-wen;Jining University;
..............page:240-244
Chemical composition and in vitro radical scavenging activity of essential oil from Coreopsis tinctoria Nutt. in Xinjiang
YAO Xin-cheng;ZHANG Ting;CAI Zhi-fu;TANG Hui;School of Pharmacy;Shihezi University;Key Laboratory of Xinjiang Endemic Phytomedicine Resources;Shihezi University;
YAO Xin-cheng;ZHANG Ting;CAI Zhi-fu;TANG Hui;School of Pharmacy;Shihezi University;Key Laboratory of Xinjiang Endemic Phytomedicine Resources;Shihezi University;
..............page:245-249
Purifi cation and stability of citrinin in liquid fermentation of Monascus
ZHANG Xiao-wei;TIAN Wen-han;LI Pei-rui;WANG Jia-hua;HU Yan-xun;WANG Chang-lu;College of Food Science and Engineering;Xuchang University;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Pingdingshan Agricultural Products Quality Inspection Center;
ZHANG Xiao-wei;TIAN Wen-han;LI Pei-rui;WANG Jia-hua;HU Yan-xun;WANG Chang-lu;College of Food Science and Engineering;Xuchang University;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Pingdingshan Agricultural Products Quality Inspection Center;
..............page:250-254
Preparation and emulsifying property of soy protein isolatepolysaccharide conjugates by Maillard reaction
ZHAO Lei;ZHAO Lei;WANG Xuan;SONG Ya-xu;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
ZHAO Lei;ZHAO Lei;WANG Xuan;SONG Ya-xu;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:256-261
Preparation of longan enzyme through fermentation and its antioxidant activity
GE Rui-hong;CHU Rui-ai;LI Jing-quan;WANG Hui;Key Laboratory of Food Safety Research;Food Safety Research Center;Institute for Nutritional Sciences;Shanghai Institutes for Biological Sciences;University of Chinese Academy of Sciences;
GE Rui-hong;CHU Rui-ai;LI Jing-quan;WANG Hui;Key Laboratory of Food Safety Research;Food Safety Research Center;Institute for Nutritional Sciences;Shanghai Institutes for Biological Sciences;University of Chinese Academy of Sciences;
..............page:262-267
Characters of whey protein concentration and pullulan crosslinking gels
SONG Qiu-mei;CAI Dan;ZHANG Yu-xin;WU Yan-feng;ZHANG Xiao-lei;WANG Yu-hua;Food Science and Engineering College of Jilin Agricultural University;Processing Laboratory of National Soybean Industry Technology Research and Development Center;National Engineering Laboratory for Wheat and Corn Deep Processing;
SONG Qiu-mei;CAI Dan;ZHANG Yu-xin;WU Yan-feng;ZHANG Xiao-lei;WANG Yu-hua;Food Science and Engineering College of Jilin Agricultural University;Processing Laboratory of National Soybean Industry Technology Research and Development Center;National Engineering Laboratory for Wheat and Corn Deep Processing;
..............page:268-272+277
Effects of chitosan preservation on fresh Tremella fuciformis
LUO Yang;YANG Yong;WU Zhen;DENG Li-li;CHEN Gang;TAN Hong-jun;ZHAN Yong;SHI Wen-juan;Chongqing Academy of Chinese Materia Medica;Chongqing Engineering Research Center for Tremella Nutrition Food Enterprises;College of Food Science;Southwest University;
LUO Yang;YANG Yong;WU Zhen;DENG Li-li;CHEN Gang;TAN Hong-jun;ZHAN Yong;SHI Wen-juan;Chongqing Academy of Chinese Materia Medica;Chongqing Engineering Research Center for Tremella Nutrition Food Enterprises;College of Food Science;Southwest University;
..............page:273-277
The degradation kinetics and the stability of procyanidins from Chinese hawthorn fruit
CUI Tong;LI Xi-yue;WANG Rong-fang;CUI Can;GAO Zhe;College of Food Science and Technology;Agricultural University of Hebei;
CUI Tong;LI Xi-yue;WANG Rong-fang;CUI Can;GAO Zhe;College of Food Science and Technology;Agricultural University of Hebei;
..............page:278-282
Preparation of chitosan salicylate and its application on preservation of litchi store in normal temperature
HUANG Guang-jun;ZHANG Jin-lei;LIU Rong;LING Hai-mei;Nanning University;Baise University;
HUANG Guang-jun;ZHANG Jin-lei;LIU Rong;LING Hai-mei;Nanning University;Baise University;
..............page:282-287
Screening and identifi cation of protease-producing bacillus isolated from traditional fermented bean paste
ZHOU Shao-qin;ZENG Hai-ying;YANG Cheng-you;College of Liquor and Food Engineering;Guizhou University;Guizhou Zunyi Chili Food Factory;
ZHOU Shao-qin;ZENG Hai-ying;YANG Cheng-you;College of Liquor and Food Engineering;Guizhou University;Guizhou Zunyi Chili Food Factory;
..............page:288-293
Research progress of phage application in the fi eld of food safety
LIU Tong;HUANG Hai-yan;XU Jia-liang;Beijing Higher Institution Engineering Research Center of Food Additives an Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;
LIU Tong;HUANG Hai-yan;XU Jia-liang;Beijing Higher Institution Engineering Research Center of Food Additives an Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:296-300
Identifi cation of genetic basis of Vibrio furnissii and Vibrio cholerae different phenotypes in iornithine decarboxylase test by comparative genomics analysis
XU Jia-liang;HUI Shu-yao;LU Xin;KAN Biao;Beijing Higher Institution Engineering Research Center of Food Additives an Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;College of Biological Science;China Agricultural University;State Key Laboratory for Infectious Disease Prevention and Control;National Institute for Communicable Disease Control and Prevention;Chinese Center for Disease Control and Prevention;
XU Jia-liang;HUI Shu-yao;LU Xin;KAN Biao;Beijing Higher Institution Engineering Research Center of Food Additives an Ingredients;School of Food and Chemical Engineering;Beijing Technology and Business University;College of Biological Science;China Agricultural University;State Key Laboratory for Infectious Disease Prevention and Control;National Institute for Communicable Disease Control and Prevention;Chinese Center for Disease Control and Prevention;
..............page:301-304
Real time fl uorescence loop-mediated isothermal amplifi cation for the rapid detection of Staphylococcus aureus from Tilapia
LI Wu;YANG Rui-li;SHEN Xuan-ri;LAN Hai-bo;WANG Li;College of Food Science and Technology;Hainan University;College of Food Science;South China Agricultural University;
LI Wu;YANG Rui-li;SHEN Xuan-ri;LAN Hai-bo;WANG Li;College of Food Science and Technology;Hainan University;College of Food Science;South China Agricultural University;
..............page:305-309
Determination of afl atoxin in peanuts by biosensor
DU Yi;LI Jing-long;BI Chun-yuan;Qi Lu University of Technology;School of Food and Bioengineering;Key Laboratory for Biosensors of Shandong Province;Biology Institute of Shandong Academy of Sciences;
DU Yi;LI Jing-long;BI Chun-yuan;Qi Lu University of Technology;School of Food and Bioengineering;Key Laboratory for Biosensors of Shandong Province;Biology Institute of Shandong Academy of Sciences;
..............page:310-313
Study on immunomagnetic beads enrichment of Salmonella typhimurium conditions
ZHU Hai-hua;WANG Yong;WANG Fa-yun;ZHOU Li;WANG Hui;QIU Hong-ling;PING Yang;TAN Jing;The Commercial Scientific Research Limit Companies of Henan Province;Chinese Academy of Sciences;Shanghai Institutes for Biological Sciences;
ZHU Hai-hua;WANG Yong;WANG Fa-yun;ZHOU Li;WANG Hui;QIU Hong-ling;PING Yang;TAN Jing;The Commercial Scientific Research Limit Companies of Henan Province;Chinese Academy of Sciences;Shanghai Institutes for Biological Sciences;
..............page:314-317
Determination of BHA in the oil with electrochemical method
GUO Jing-xuan;ZHAO Feng-juan;WEI Min;College of Food Science and Technology;Henan University of Technology;Food Inspection Center of CIQ-Shenzhen;
GUO Jing-xuan;ZHAO Feng-juan;WEI Min;College of Food Science and Technology;Henan University of Technology;Food Inspection Center of CIQ-Shenzhen;
..............page:318-321
Rapid detection of sulfonamide based on glassy carbon electrode
CHEN Wen-bo;HE Bao-shan;ZHANG Chang-hui;ZHANG Jun-xia;MAO Xiang-li;School of Food Science and Technology;Henan University of Technology;Henan Medical College;
CHEN Wen-bo;HE Bao-shan;ZHANG Chang-hui;ZHANG Jun-xia;MAO Xiang-li;School of Food Science and Technology;Henan University of Technology;Henan Medical College;
..............page:322-325
Using Qu ECh ERS method to rapidly determine four sulfonylurea herbicides in unhusked rice samples by ultra performance liquid chromatography-mass spectrometry
XIA Hong;PENG Mao-min;WANG Xiao-fei;LIU Li;Food Quality Inspection and Testing Center of Agricultural Ministry of China;
XIA Hong;PENG Mao-min;WANG Xiao-fei;LIU Li;Food Quality Inspection and Testing Center of Agricultural Ministry of China;
..............page:325-328
Hawthorn respiration model on Michaelis-Menten type
RAN Ling-sheng;WANG Zhi-chao;WANG Mei-lan;Research Institute of Food Science and Engineering;Yantai University;
RAN Ling-sheng;WANG Zhi-chao;WANG Mei-lan;Research Institute of Food Science and Engineering;Yantai University;
..............page:330-333
Effects of two storage temperatures on storage quality of Shatianyu pomelo
HU Wei-rong;KONG Wei-na;PANG Xue-qun;LIU Shun-zhi;ZHANG Zhao-qi;School of Life Sciences;Guangzhou University;College of Horticulture;South China Agricultural University;
HU Wei-rong;KONG Wei-na;PANG Xue-qun;LIU Shun-zhi;ZHANG Zhao-qi;School of Life Sciences;Guangzhou University;College of Horticulture;South China Agricultural University;
..............page:334-339
Effect of cold shock treatment of electrolyzed functional water on fresh- keeping of bananas
WEI Wei;HAO Li-ping;ZHANG Yu-lei;ZHANG Yu-dan;WU Yan-fang;YAN Chen;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;Food and Drug Administration Jinyuan District in Taiyuan;
WEI Wei;HAO Li-ping;ZHANG Yu-lei;ZHANG Yu-dan;WU Yan-fang;YAN Chen;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;Food and Drug Administration Jinyuan District in Taiyuan;
..............page:340-344
Effects of hot air treatment on postharvest physiology and quality of Chinese bayberry fruit
MA Su-juan;WANG Kai-tuo;Baotou Light Industry Vocational Technical College;College of Life Science and Engineering;Chongqing Three Gorges University;
MA Su-juan;WANG Kai-tuo;Baotou Light Industry Vocational Technical College;College of Life Science and Engineering;Chongqing Three Gorges University;
..............page:344-349
Effect of some browning factor to Tricholoma giganteum under FeSO4 treatment
WEI Yao-wu;MO Mei-hua;CHEN Dong-mei;YANG Shui-lian;CHANG Yu-song;College of Food Science;South China Agriculture University;
WEI Yao-wu;MO Mei-hua;CHEN Dong-mei;YANG Shui-lian;CHANG Yu-song;College of Food Science;South China Agriculture University;
..............page:350-354