1005-9989
2016 Issue 10
The acids production of fomitopsis castaneus imaz in the simulated fermentation of different human intestinal microflora
GUO Wen-kui;LIU Fei;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
GUO Wen-kui;LIU Fei;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
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Screening and fermentation technology of Saccharomyces cerevisiae in Shaanxi province
WANG Yan;WANG Han-ping;ZHAI Wen-jun;CHEN Chen;Shaanxi Microbiology Institute;Shaanxi Xueqian Normal University;Shaanxi Qianning Health Food Co.;LTD.;
WANG Yan;WANG Han-ping;ZHAI Wen-jun;CHEN Chen;Shaanxi Microbiology Institute;Shaanxi Xueqian Normal University;Shaanxi Qianning Health Food Co.;LTD.;
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shi cu feng wei ti sheng de you zhi diao wei yuan liao an zuo nai suan xing jiao mu chou ti wu
guo hui ;
guo hui ;
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Optimization of adaptive monascus culture based on coix
YU Liang;ZENG Hai-ying;ZHANG Wei;College of Liquor and Food Engineering;Guizhou University;Xinlong Food Development Company Limited;
YU Liang;ZENG Hai-ying;ZHANG Wei;College of Liquor and Food Engineering;Guizhou University;Xinlong Food Development Company Limited;
..............page:10-15
Effect of semen coicis resistant starch on the proliferation of Bifidobacterium bifidum
BAO Chen;ZHANG Yi;HUANG Can-can;ZENG Nan-nan;XU Yan-ping;ZHENG Bao-dong;College of Food Science;Fujian Agriculture and Forestry University;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch;
BAO Chen;ZHANG Yi;HUANG Can-can;ZENG Nan-nan;XU Yan-ping;ZHENG Bao-dong;College of Food Science;Fujian Agriculture and Forestry University;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch;
..............page:15-20
Effect of osmotic pretreatment on qualities of dehydrated carrot
DING Zhen-zhen;ZHANG Chao;CHEN Ji-luan;MA Yue;ZHAO Xiao-yan;College of Food;Shihezi Univrtsity;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
DING Zhen-zhen;ZHANG Chao;CHEN Ji-luan;MA Yue;ZHAO Xiao-yan;College of Food;Shihezi Univrtsity;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
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Effect of the aniline chloride on the germination of potato
LIU Fang;LI Xi-hong;HAN Cong-cong;WANG Jie;Tianjin University of Science and Technology;
LIU Fang;LI Xi-hong;HAN Cong-cong;WANG Jie;Tianjin University of Science and Technology;
..............page:28-32
Effect of different packings on the storage quality of Tongjiang cut-log tremella at the low temperature
LI Shao-hua;XU Qing-lian;XING Ya-ge;LI Xing-chen;GU Shi;LIU Liu;XIAO Kui;MA Li;Key Laboratory of Food Bio-Technology;College of Food and Bioengineering;Xihua University;Tongjiang Gulin Tremella Co.;Ltd.;
LI Shao-hua;XU Qing-lian;XING Ya-ge;LI Xing-chen;GU Shi;LIU Liu;XIAO Kui;MA Li;Key Laboratory of Food Bio-Technology;College of Food and Bioengineering;Xihua University;Tongjiang Gulin Tremella Co.;Ltd.;
..............page:33-37
Influence of packaging materials on the shelf life of wild Armillaria mellea growing in northeast of China
GAO Xin;ZHENG Hua-yan;LIN Lu;Jilin Agricultural Science and Technology College;Jilin Provincial Economic Management Cadre College;
GAO Xin;ZHENG Hua-yan;LIN Lu;Jilin Agricultural Science and Technology College;Jilin Provincial Economic Management Cadre College;
..............page:38-41
Regulation of salicylic acid and hydrogen sulfide on the metabolism of fresh-cut pumpkin
JIANG Dan;HU Wen-zhong;CHEN Chen;JIANG Ai-li;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
JIANG Dan;HU Wen-zhong;CHEN Chen;JIANG Ai-li;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
..............page:42-46
Effect of different acidic functional water treatment time for preservation of green peppers
ZHANG Yu-dan;NIU Xiao-feng;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;Agricultural and Livestock Products Processing Postgraduate Education Innovation Center of Shanxi Province;Taiyuan Liuweizhai Industrial Company;
ZHANG Yu-dan;NIU Xiao-feng;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;Agricultural and Livestock Products Processing Postgraduate Education Innovation Center of Shanxi Province;Taiyuan Liuweizhai Industrial Company;
..............page:46-51
Response surface optimization and kinetics model of osmotic dehydration blueberry in hot-air drying
WANG Tao;ZHONG Jia-na;FANG Sheng;CHENG Jie;LI Yan-hua;MENG Yue-cheng;College of Food Science & Biotechnology;Zhejiang Gongshang University;
WANG Tao;ZHONG Jia-na;FANG Sheng;CHENG Jie;LI Yan-hua;MENG Yue-cheng;College of Food Science & Biotechnology;Zhejiang Gongshang University;
..............page:52-57
Optimization of saccharification material for chestnut glutinous rice wine by D-optimal mixture design
YANG Hui;MA Hang;DING Yong;School of Food and Biological Engineering;Shaanxi University of Science and Technology;
YANG Hui;MA Hang;DING Yong;School of Food and Biological Engineering;Shaanxi University of Science and Technology;
..............page:58-62+68
Technology of fermented red jujube wine
REN Xiao-yu;LIU Lin;WANG Mi;ZHAO Ran;LIU Chun-ran;SUO Ran;College of Food Science and Technology;Hebei Agricultural University;
REN Xiao-yu;LIU Lin;WANG Mi;ZHAO Ran;LIU Chun-ran;SUO Ran;College of Food Science and Technology;Hebei Agricultural University;
..............page:63-68
Optimization of inflatable and cold beating processing of apple pulp
ZHANG Xia;ZHANG Chao;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;College of Food Science and Engineering;Shanxi Agricultural University;
ZHANG Xia;ZHANG Chao;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:69-74
Preparation and quality of water chestnut composite vermicelli
LI Li;WEN Zhuo-qiong;GUI Zhen;TAN Nian;CHEN Xian-lei;LIU Qiong;Wuchang Institute of Technology;Wuhan Polytechnic University;
LI Li;WEN Zhuo-qiong;GUI Zhen;TAN Nian;CHEN Xian-lei;LIU Qiong;Wuchang Institute of Technology;Wuhan Polytechnic University;
..............page:74-78
Effect of hot air drying process on loquat tea quality and microbial index
WANG Deng-fei;ZHOU Zan-hu;Zhangzhou Entry-Exit Inspection and Quarantine Bureau;
WANG Deng-fei;ZHOU Zan-hu;Zhangzhou Entry-Exit Inspection and Quarantine Bureau;
..............page:79-82
Effect of milk powder on insulin resistance of HepG-2 cells
REN Wei;YIN Man;TANG Bing-hua;CHEN Li-ping;GU Rui-zeng;WEI Ying;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein & Functional Peptides;Winner Wells Group Limited;
REN Wei;YIN Man;TANG Bing-hua;CHEN Li-ping;GU Rui-zeng;WEI Ying;China National Research Institute of Food and Fermentation Industries;Beijing Engineering Research Center of Protein & Functional Peptides;Winner Wells Group Limited;
..............page:83-87
Analysis of nutrient ingredients and physiological active substances in black and white hullessbarley from Shannan Longzi in Tibet
LIN Jin;SANG Luo-renqing;ZHOU Tao-hong;ZHANG Li;MENG Jiang-nan;Hubei Provincial Institute for Food Supervision and Test;Shannan Quality and Technical Supervision;
LIN Jin;SANG Luo-renqing;ZHOU Tao-hong;ZHANG Li;MENG Jiang-nan;Hubei Provincial Institute for Food Supervision and Test;Shannan Quality and Technical Supervision;
..............page:88-92
Dynamic changes of nutritional quality of Apocynum venetum leaves after blanching
CHEN Wei-hui;XU Cai-shan;School of Tourism Management and Culinary Arts;Hanshan Normal University;School of Life Sciences and Food Technology;Hanshan Normal University;
CHEN Wei-hui;XU Cai-shan;School of Tourism Management and Culinary Arts;Hanshan Normal University;School of Life Sciences and Food Technology;Hanshan Normal University;
..............page:93-95
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Control of safety risks and quality improvement of traditional cured meat
FU Zhi-xing;WANG Wei;HOU Bo;HE Ting;CHEN Long;XIONG Wei;Key Laboratory for Meat Processing of Sichuan Province;Chengdu University;
FU Zhi-xing;WANG Wei;HOU Bo;HE Ting;CHEN Long;XIONG Wei;Key Laboratory for Meat Processing of Sichuan Province;Chengdu University;
..............page:98-101
Change on the muscle fiber microstructure of donkey meat during the postmortem aging at low temperature
RONG Ping;ZHAO Xue-cong;LI Yu-zhe;HAN Qing;CHEN Chen;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;China National Center for Food Safety Risk Assessment;
RONG Ping;ZHAO Xue-cong;LI Yu-zhe;HAN Qing;CHEN Chen;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;China National Center for Food Safety Risk Assessment;
..............page:102-105
Analysis of flavor compounds in the products of enzymolysis and heating of Meretrix meretrix L.
QIAN Jian-ying;GAO Yuan;LU Zhen-ming;XU Zheng-hong;SHI Jin-song;School of Pharmaceutical Science;Jiangnan University;
QIAN Jian-ying;GAO Yuan;LU Zhen-ming;XU Zheng-hong;SHI Jin-song;School of Pharmaceutical Science;Jiangnan University;
..............page:106-112
Effect of water retention agent on quality of frozen vannamei shrimp
SONG Jia;CHEN Chen;HAN Qing;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
SONG Jia;CHEN Chen;HAN Qing;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
..............page:112-117
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Optimization of producing process of frozen dough steamed bread made with mixed fermentation starters by response surface method
CHEN Zhi-wei;XU Gu-rong;CHEN Kun;XIANG Wen-liang;BAO Qing-bin;College of Food and Bioengineering;Xihua University;College of Mechanical Engineering;Xihua University;
CHEN Zhi-wei;XU Gu-rong;CHEN Kun;XIANG Wen-liang;BAO Qing-bin;College of Food and Bioengineering;Xihua University;College of Mechanical Engineering;Xihua University;
..............page:120-126
Preparation of cassava flour steamed bread
ZHANG Li-chao;XIE Cai-feng;GU Bi;LU Hai-qin;WEI Jia-wen;LI Yi-hua;Institute of Light Industry and Food Engineering;Guangxi University;
ZHANG Li-chao;XIE Cai-feng;GU Bi;LU Hai-qin;WEI Jia-wen;LI Yi-hua;Institute of Light Industry and Food Engineering;Guangxi University;
..............page:127-132
Preparation and glycemic index measurement of bread with superfine soybean dregs
CHEN Yu-hang;YU Ke-xue;WANG Min;HUANG Rong;FU Jian-xin;YANG Zhen;GAO Lin-yan;YAN Ran;Shandong Agriculture and Engineering College;
CHEN Yu-hang;YU Ke-xue;WANG Min;HUANG Rong;FU Jian-xin;YANG Zhen;GAO Lin-yan;YAN Ran;Shandong Agriculture and Engineering College;
..............page:133-138
Effect of process conditions on processing qualities and rheological properties of water-oiled dough in short crust
LI Dong-xia;CAI Jian;XIANG Tang-huan;CHEN Jian;Suzhou Polytechnical Institute of Agriculture;Suzhou Daoxiangcun Food Co.;Ltd.;
LI Dong-xia;CAI Jian;XIANG Tang-huan;CHEN Jian;Suzhou Polytechnical Institute of Agriculture;Suzhou Daoxiangcun Food Co.;Ltd.;
..............page:138-142
Optimization of alkali deamidation on rice glutelin
LI Chuan-wen;YUAN Jiang-lan;LIU Wang;KANG Xu;Academy of Food and Pharmaceutical Engineering;College of Light Industry;Hubei University of Technology;
LI Chuan-wen;YUAN Jiang-lan;LIU Wang;KANG Xu;Academy of Food and Pharmaceutical Engineering;College of Light Industry;Hubei University of Technology;
..............page:143-146
Optimization on starch removal technique from rice bran
CHI Yan-ping;HU Nan-nan;JIANG Yuan-yuan;DAI Yong-gang;LIU Xiang-ying;LU Min;Institute of Argo-food Technology;Jilin Academy of Agricultural of Science;Changchun University;
CHI Yan-ping;HU Nan-nan;JIANG Yuan-yuan;DAI Yong-gang;LIU Xiang-ying;LU Min;Institute of Argo-food Technology;Jilin Academy of Agricultural of Science;Changchun University;
..............page:147-150
Research of Perlla seed meal storage stability
ZHANG Chuan-zhi;TIAN Hai-juan;ZHU Zhu;Key Laboratory of Grain and Oil Processing of Jilin Province;Jilin Business and Technology College;
ZHANG Chuan-zhi;TIAN Hai-juan;ZHU Zhu;Key Laboratory of Grain and Oil Processing of Jilin Province;Jilin Business and Technology College;
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The processing of oil pressing of walnut kernels and walnut dehulling
YANG Shu-min;Guomao Engineering Design Institute;
YANG Shu-min;Guomao Engineering Design Institute;
..............page:156-159
Physiochemical property and monosaccharide composition from different Marassmius androsaceus extractive
ZHANG Hong-he;XIAO Xu-lang;GAO Yang;Changchun University of Chinese Medicine;
ZHANG Hong-he;XIAO Xu-lang;GAO Yang;Changchun University of Chinese Medicine;
..............page:162-165
Antioxidant effect and refined of polysaccharides from Changbai mountain Juglans mandshurica kernel shells
LI Sheng-nan;XU Hong-yan;Agricultural College;Yanbian University;
LI Sheng-nan;XU Hong-yan;Agricultural College;Yanbian University;
..............page:165-170
Optimization of ultrasonic-assisted extraction process of pectin from Musalais mud by response surface method
ZHAO Jian-bo;JIANG Jian-hui;QIN Shao-wei;LIU Su;MU Jin-cheng;College of Life Science;Key Laboratory of Chemical Engineering in South Xinjiang;Tarim University;
ZHAO Jian-bo;JIANG Jian-hui;QIN Shao-wei;LIU Su;MU Jin-cheng;College of Life Science;Key Laboratory of Chemical Engineering in South Xinjiang;Tarim University;
..............page:171-176
Establishment and optimization of the process in ultrasonic-assisted enzymatic hydrolysis of citrus pomace
WANG Kai-tuo;WANG Wen-zhong;ZHU Ke-di;LIAO Yun-xia;College of Life Science and Engineering;Chongqing Three Gorges University;College of Food Science;Southwest University;
WANG Kai-tuo;WANG Wen-zhong;ZHU Ke-di;LIAO Yun-xia;College of Life Science and Engineering;Chongqing Three Gorges University;College of Food Science;Southwest University;
..............page:177-183
Active ingredient contents and antioxidation of Hohenbuehelia serotina with different polarity fractions
LI Ming-hong;JIN Tie;LI Guan-hao;CUI Fu-shun;College of Agricultural;Yanbian University;Institute of Food Research;Yanbian University;
LI Ming-hong;JIN Tie;LI Guan-hao;CUI Fu-shun;College of Agricultural;Yanbian University;Institute of Food Research;Yanbian University;
..............page:184-189
Component analysis on petroleum ether extracts from fruit shell and seeds of Camellia oleifera extracted
XIAO Yan-hua;PAN Zi-jiao;ZHU Pei-hong;GONG Lin;CAO Hui;School of Chemical Engineering & Pharmacy;Wuhan Institute of Technology;School of Chemistry;Kaili University;
XIAO Yan-hua;PAN Zi-jiao;ZHU Pei-hong;GONG Lin;CAO Hui;School of Chemical Engineering & Pharmacy;Wuhan Institute of Technology;School of Chemistry;Kaili University;
..............page:190-194
Supercritical extraction optimization and component analysis of ginger essential oil
WANG Li-xia;FENG Shuo;QIAN Jia;WANG Song-yu;YANG Chao;Tianjin University of Science & Technology;
WANG Li-xia;FENG Shuo;QIAN Jia;WANG Song-yu;YANG Chao;Tianjin University of Science & Technology;
..............page:195-200
Effect of different drying methods on properties of granular cold water soluble starch
CAO Xin-wei;SONG Qin-jie;ZHU Bo;LIU Jian-li;GAO Wei-dong;Key Laboratory of Eco-textile;Ministry of Education;Jiangnan University;
CAO Xin-wei;SONG Qin-jie;ZHU Bo;LIU Jian-li;GAO Wei-dong;Key Laboratory of Eco-textile;Ministry of Education;Jiangnan University;
..............page:202-207
Rheological properties of Propylene glycol alginate
CHEN Ying-qi;JIANG Qi-xing;XIA Wen-shui;DOU Tao;School of Food Science and Technology;Jiangnan University;Shanghai Hanjun Sugar Industry Co.;Ltd.;
CHEN Ying-qi;JIANG Qi-xing;XIA Wen-shui;DOU Tao;School of Food Science and Technology;Jiangnan University;Shanghai Hanjun Sugar Industry Co.;Ltd.;
..............page:208-212
Study on the stability of V-type starch complex
YAN Yi-zhe;NIU Bin;SHI Miao-miao;LIU Yan-qi;School of Food Biological Engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center of Food Production and Safety;Henan Province;
YAN Yi-zhe;NIU Bin;SHI Miao-miao;LIU Yan-qi;School of Food Biological Engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center of Food Production and Safety;Henan Province;
..............page:213-218
A novel method for maltooligosaccharide alcohol preparation
TIAN Kang-ming;LI Pu-jun;JIN Peng;QIAO Jian;NIU Dan-dan;LU Fu-ping;College of Chemical Engineering and Materials Science;Tianjin University of Science and Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education and College of Biotechnology;Tianjin University of Science and Technology;Fujian Provincial Key Laboratory of Marine Enzyme Engineering;College of Biological Science and Technology;Fuzhou University;
TIAN Kang-ming;LI Pu-jun;JIN Peng;QIAO Jian;NIU Dan-dan;LU Fu-ping;College of Chemical Engineering and Materials Science;Tianjin University of Science and Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education and College of Biotechnology;Tianjin University of Science and Technology;Fujian Provincial Key Laboratory of Marine Enzyme Engineering;College of Biological Science and Technology;Fuzhou University;
..............page:219-223
Research progress of acid-stable α-amylase
JIA Dong-mei;HUA Xiao-man;WANG Yu-hua;BI Yun-feng;WANG Yu-shan;NAN Bo;WANG Xin-zhe;YOU Yin;Jilin Agricultural University;
JIA Dong-mei;HUA Xiao-man;WANG Yu-hua;BI Yun-feng;WANG Yu-shan;NAN Bo;WANG Xin-zhe;YOU Yin;Jilin Agricultural University;
..............page:224-228
Drying processes of bacteria cellulose by combined with hot air and freezing
DING Yong;SHAO Ming-liang;LUO Cang-xue;ZHANG Ke-wei;LUO Xiao-hong;School of Food and Bioengineering;Shaanxi University of Science and Technology;Zhong Pin Food Co.;Ltd.;
DING Yong;SHAO Ming-liang;LUO Cang-xue;ZHANG Ke-wei;LUO Xiao-hong;School of Food and Bioengineering;Shaanxi University of Science and Technology;Zhong Pin Food Co.;Ltd.;
..............page:228-233
Preparation of natural beef condiment and changes of flavor amino acid
SUN Meng;BAO Qing-bin;PENG Qi;LIU Jin-yu;KANG Xiao-dong;Food and Bioengineering College;Xihua University;Chengdu Great Hank Biological Ltd.;
SUN Meng;BAO Qing-bin;PENG Qi;LIU Jin-yu;KANG Xiao-dong;Food and Bioengineering College;Xihua University;Chengdu Great Hank Biological Ltd.;
..............page:234-239
..............page:239
Preparation of enzymatic solution from the by-products of Undaria Pinnatifida sporophyll
LI Yu-bo;XU Zhe;LI Dong-mei;ZHANG Xiao-yu;XI Qian;QIN Lei;DONG Xiu-fang;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;College of Life Science;Tarim University;
LI Yu-bo;XU Zhe;LI Dong-mei;ZHANG Xiao-yu;XI Qian;QIN Lei;DONG Xiu-fang;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;College of Life Science;Tarim University;
..............page:240-245
Extraction and determination of folates in the oleaginous fungus Mortierella alpina
WANG Hong-chao;ZHANG Chen;CHEN Wei;CHEN Hai-qin;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;
WANG Hong-chao;ZHANG Chen;CHEN Wei;CHEN Hai-qin;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;
..............page:248-252
Determination of sodium gluconate in fermentation process by Aspergillus niger
ZHENG Lan;MA Yao-hong;MA Heng;YANG Jun-hui;MENG Qing-jun;YANG Yan;SHI Jian-guo;Shandong Provincial Key Laboratory of Biosensors;Biology Institute;Shandong Academy of Sciences;Qilu University of Technology;
ZHENG Lan;MA Yao-hong;MA Heng;YANG Jun-hui;MENG Qing-jun;YANG Yan;SHI Jian-guo;Shandong Provincial Key Laboratory of Biosensors;Biology Institute;Shandong Academy of Sciences;Qilu University of Technology;
..............page:253-258
Determination of content of free sugar in soybean by HPLC-ELSD
MENG Fan-lei;WEI Chun-yan;SONG Zhi-feng;WANG Ying;Institute of Agricultural Quality Standard and Testing Technology;Jilin Academy of Agricultural Sciences;Laboratory of Quality and Safety Risk Asessment for Agro-products;Ministry of Agriculture;
MENG Fan-lei;WEI Chun-yan;SONG Zhi-feng;WANG Ying;Institute of Agricultural Quality Standard and Testing Technology;Jilin Academy of Agricultural Sciences;Laboratory of Quality and Safety Risk Asessment for Agro-products;Ministry of Agriculture;
..............page:258-261
Determination of polysaccharide in five kinds of Ferula in Xinjiang from different parts
TAN Yong;GAO Ting-ting;KAN Meng-meng;WANG Heng;YU Feng-hua;College of Agronomy and Plant Protection;Qingdao Agricultural University;School of Pharmaceutic;Shihezi University;
TAN Yong;GAO Ting-ting;KAN Meng-meng;WANG Heng;YU Feng-hua;College of Agronomy and Plant Protection;Qingdao Agricultural University;School of Pharmaceutic;Shihezi University;
..............page:262-265
A simple and reliable demulsification method applied in the determination of the margarine acid value and peroxide value
JIN Quan;CHEN Yin-shan;WANG Wen-min;Guangdong Testing Institute of Product Quality Supervision;
JIN Quan;CHEN Yin-shan;WANG Wen-min;Guangdong Testing Institute of Product Quality Supervision;
..............page:266-269
Effect of crucible material on the determination of sodium content in infant cereal by dry ashing
QIU Zhi-chao;GUAN Yong-yi;LI Liang;Guangzhou Quality Supervision and Testing Institute;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
QIU Zhi-chao;GUAN Yong-yi;LI Liang;Guangzhou Quality Supervision and Testing Institute;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
..............page:270-273
Separation and detection of organic selenium and inorganic selenium in health food
LIU Hui-tang;WU Li-zhen;QIU Tao-yan;By-health Co.;Ltd.;
LIU Hui-tang;WU Li-zhen;QIU Tao-yan;By-health Co.;Ltd.;
..............page:273-276
Qualitative and quantitative analysis of olive oil adulteration by laser near infrared spectroscopy based on Monte Carlo cross validation
WU Shuang;TU Bin;CHEN Zhi;PENG Bo;ZHENG Xiao;HE Dong-ping;School of Mechanical Engineering;Wuhan Polytechnic University;College of Food Science and Engineering;Wuhan Polytechnic University;
WU Shuang;TU Bin;CHEN Zhi;PENG Bo;ZHENG Xiao;HE Dong-ping;School of Mechanical Engineering;Wuhan Polytechnic University;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:277-282
Growth and survival of Salmonella in spice
ZHU Yan;LI Bai-ge;Food and Pharmaceutical Engineering College;Guiyang University;
ZHU Yan;LI Bai-ge;Food and Pharmaceutical Engineering College;Guiyang University;
..............page:283-285
nan fei xia wei yi guo ji yu yu tiao zhan bing cun
ben kan xun ;
ben kan xun ;
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