1005-9989
2016 Issue 2
Analysis between aroma active compounds and precursors-amino acid of yeast extract
ZHANG Ya;SONG Huan-lu;LI Pei;YAO Juan;XIONG Jian;Laboratory of Molecular Sensory Science;Beijing Technology and Business University;Hubei Angel Yeast Co.;Ltd.;
ZHANG Ya;SONG Huan-lu;LI Pei;YAO Juan;XIONG Jian;Laboratory of Molecular Sensory Science;Beijing Technology and Business University;Hubei Angel Yeast Co.;Ltd.;
..............page:2-8
Angiotensin I-converting enzyme(ACE)inhibitory activity of food-origin oligopeptides
LIU Wen-ying;LIN Feng;CHEN Liang;JIN Zhen-tao;GU Rui-zeng;LU Jun;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
LIU Wen-ying;LIN Feng;CHEN Liang;JIN Zhen-tao;GU Rui-zeng;LU Jun;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
..............page:9-13
Identification of Gama-aminobutyric acid production of Lactobacillus curieae S1L19
WANG Ying;ZHAO Li;XIE Jing-li;WEI Dong-zhi;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;Shanghai Collaborative Innovation Center for Biomanufacturing;
WANG Ying;ZHAO Li;XIE Jing-li;WEI Dong-zhi;State Key Laboratory of Bioreactor Engineering;East China University of Science and Technology;Shanghai Collaborative Innovation Center for Biomanufacturing;
..............page:14-20
Attenuation treatment of Lactobacillus casei N1115 and control of postacidification of the fermented milk
MA Wen-hui;CAO Yong-qiang;KANG Zhi-yuan;WANG Ji;YANG Ya-wei;WANG Shi-jie;ZHU Hong;YANG Zhen-nai;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;Shijiazhuang Junlebao Dairy Co.;Ltd.;
MA Wen-hui;CAO Yong-qiang;KANG Zhi-yuan;WANG Ji;YANG Ya-wei;WANG Shi-jie;ZHU Hong;YANG Zhen-nai;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;Shijiazhuang Junlebao Dairy Co.;Ltd.;
..............page:20-25
Screening of Lactic acid bacteria with higher yield of exopolysaccharides and application in yogurt production
YANG Tong-xiang;ZHONG Yu-bei;WU Kong-yang;College of Food and Bioengineering;He’nan University of Science and Technology;College of Life Science;Luoyang Normal University;
YANG Tong-xiang;ZHONG Yu-bei;WU Kong-yang;College of Food and Bioengineering;He’nan University of Science and Technology;College of Life Science;Luoyang Normal University;
..............page:26-30
Change of microbial colony and antioxidant activity of exopolysaccharide in fermented milk with Tibetan kefir
YANG Xi-juan;Qinghai Academy of Agriculture and Forestry;
YANG Xi-juan;Qinghai Academy of Agriculture and Forestry;
..............page:30-35
..............page:36
Effect of different concentration of 1-MCP on the peach physiology character during cold storage
LIU Shu-ying;LI Gui-xia;ZHANG Dong-mei;HOU Jing-fang;WEI Xiao-ying;Shandong Vocational College of Businees;
LIU Shu-ying;LI Gui-xia;ZHANG Dong-mei;HOU Jing-fang;WEI Xiao-ying;Shandong Vocational College of Businees;
..............page:38-41+47
Comparison of respiration characters for fresh-cut head lettuce and leaf lettuce
WANG Lu;WANG Dan;MA Yue;ZHAO Xiao-yan;WANG Yu-bing;JIANG Ying;College of Food Science;Shihezi University;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops and Key Laboratory of Urban Agriculture;Ministry of Agriculture;
WANG Lu;WANG Dan;MA Yue;ZHAO Xiao-yan;WANG Yu-bing;JIANG Ying;College of Food Science;Shihezi University;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops and Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:42-47
Effect on postharvest storage of Fuji apples with biological edible membrane
FU Rui-min;XING Wen-hui;CHANG Hui-ping;ZHANG Li-qin;CHEN Wu-ling;Department of Life Science;Henan Normal of Education;College of Life Science;Northwest University;
FU Rui-min;XING Wen-hui;CHANG Hui-ping;ZHANG Li-qin;CHEN Wu-ling;Department of Life Science;Henan Normal of Education;College of Life Science;Northwest University;
..............page:48-54
Effect of coating treatment with soy protein isolate on quality of garlic cloves
CHEN Xue-hong;QIN Wei-dong;MA Li-hua;MA Zhong-ping;YANG Yi;College of Food Engineering;Xuzhou Institute of Technology;
CHEN Xue-hong;QIN Wei-dong;MA Li-hua;MA Zhong-ping;YANG Yi;College of Food Engineering;Xuzhou Institute of Technology;
..............page:54-58
The physiological property and functional components of peony flower during low temperature drying
DU Li-ping;YAN Hui-jiao;WANG Xiao;GENG Yan-ling;CUI Li;Key Laboratory of TCM Quality Control Technology;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;
DU Li-ping;YAN Hui-jiao;WANG Xiao;GENG Yan-ling;CUI Li;Key Laboratory of TCM Quality Control Technology;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;
..............page:59-64
Differences of species and seasonal on bioactive components of the Xinjiang mulberry leaves
LU Hui;LUOYIZHA·Wahafu;LI Ceng-ceng;YU Rui;YIN Yong;JIANG Yan;College of Life Science and Technology;Xinjiang University;
LU Hui;LUOYIZHA·Wahafu;LI Ceng-ceng;YU Rui;YIN Yong;JIANG Yan;College of Life Science and Technology;Xinjiang University;
..............page:65-69
Determination on the basic nutrient components,active ingredients of bergamot fruit and study on their reducing blood lipids function
XIA Yu;WANG Yan-sheng;ZHANG Yan-jie;WANG Juan;JuXiangYuan Health Food Co.;Ltd.;College of Light Industry and Food Sciences;South China University of Technology;
XIA Yu;WANG Yan-sheng;ZHANG Yan-jie;WANG Juan;JuXiangYuan Health Food Co.;Ltd.;College of Light Industry and Food Sciences;South China University of Technology;
..............page:70-73
Functional characteristics of four protein types in Xinjiang Shache No.1 almond kernel
WANG Dong-shuang;LU Jian-kang;LI Shu-gang;College of Life Sciences;Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang;Tarim University;
WANG Dong-shuang;LU Jian-kang;LI Shu-gang;College of Life Sciences;Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang;Tarim University;
..............page:74-79
The change of D-chiro inositol content in tartary buckwheat during germination process
SONG Yu;ZOU Liang;ZHAO Jiang-lin;PENG Lian-xin;LI Wei;WANG Xiu-ping;ZHAO Gang;YU Tian;College of Pharmacy and Chemistry;Dali University;Chinese National Coarse Cereals Processing Technology Researching Sub-Center;Chengdu University;College of Basic Medical and Nursing;Chengdu University;Sichuan Indnstrial Institute of Antibiotics;Chengdu University;
SONG Yu;ZOU Liang;ZHAO Jiang-lin;PENG Lian-xin;LI Wei;WANG Xiu-ping;ZHAO Gang;YU Tian;College of Pharmacy and Chemistry;Dali University;Chinese National Coarse Cereals Processing Technology Researching Sub-Center;Chengdu University;College of Basic Medical and Nursing;Chengdu University;Sichuan Indnstrial Institute of Antibiotics;Chengdu University;
..............page:80-83
Experimental research on solar collector drying charactreristics of Ziziphus jujuba
LIU Hong-yan;GAO Yang;WANG Ya;DUN Qi-meng;School of Chemical Engineering;Hebei University of Technology;
LIU Hong-yan;GAO Yang;WANG Ya;DUN Qi-meng;School of Chemical Engineering;Hebei University of Technology;
..............page:84-88
Spray drying process of collagen polypeptide chelated calcium
AO Ran;LIANG Chun-hui;CHEN Chen;HAN Qing;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
AO Ran;LIANG Chun-hui;CHEN Chen;HAN Qing;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
..............page:89-92
Effect of walnut kernel pretreatment on the production of walnut tofu
REN Yan;XU Li;WANG Lei;WANG Mei;LI Zhi;College of Liquor and Food;Guizhou University;
REN Yan;XU Li;WANG Lei;WANG Mei;LI Zhi;College of Liquor and Food;Guizhou University;
..............page:93-97+103
Effects of different drying methods on quality of pitaya flowers
SHENG Jin-feng;LI Li;LI Chang-bao;LING Dong-ning;SUN Jian;ZHENG Feng-jin;HE Xue-mei;LIU Guo-ming;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;
SHENG Jin-feng;LI Li;LI Chang-bao;LING Dong-ning;SUN Jian;ZHENG Feng-jin;HE Xue-mei;LIU Guo-ming;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement Laboratory;
..............page:98-103
Effects of liquefaction DE value on preparation of isomaltooligosaccharide from sweet potato residue
WANG Jing-yi;PANG Lin-jiang;LU Xing-hua;CHENG Ji-yu;School of Agricultural and Food Science;Zhejiang A & F University;Agricultural Product Quality Improvement Technology Research Laboratory of Zhejiang Province;
WANG Jing-yi;PANG Lin-jiang;LU Xing-hua;CHENG Ji-yu;School of Agricultural and Food Science;Zhejiang A & F University;Agricultural Product Quality Improvement Technology Research Laboratory of Zhejiang Province;
..............page:104-108
Preparation of soybean peptides by hydrolysis of fermentation soybean residue with double enzyme
LIU Shuai;NIE Qian-zhong;FANG Yuan-yuan;College of Food Science and Technology;Hunan Agricultural University;
LIU Shuai;NIE Qian-zhong;FANG Yuan-yuan;College of Food Science and Technology;Hunan Agricultural University;
..............page:108-112
Effects of fermentation processes on lactic acid bacteria total number and sensory quality of green tea powder yoghurt
SUN Ling-ping;DONG Zhi-jian;TANG Jin-song;WU Ming-liang;LI Guan-hua;ZHANG Jing-jing;Department of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;
SUN Ling-ping;DONG Zhi-jian;TANG Jin-song;WU Ming-liang;LI Guan-hua;ZHANG Jing-jing;Department of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;
..............page:113-116
Processing of Cordyceps militaris peanut milk
SUN Ming-chao;LI Jing-yuan;PIAO Mei-zi;College of Food Science and Technology;Qingdao Agricultural University;
SUN Ming-chao;LI Jing-yuan;PIAO Mei-zi;College of Food Science and Technology;Qingdao Agricultural University;
..............page:117-121
Development of laver drinks and light stability
LEI Ya-jun;TANG Ya-li;ZHAO Wei;LU Li-xin;Mechanical Engineering College;Jiangnan University;Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation;Jiangnan University;Food College;Jiangnan University;
LEI Ya-jun;TANG Ya-li;ZHAO Wei;LU Li-xin;Mechanical Engineering College;Jiangnan University;Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation;Jiangnan University;Food College;Jiangnan University;
..............page:122-125
Preparation of Rhodiola rosea effervescent tablet
ZHANG Hong-kang;LYU Xue-dong;HUANG Jian-xian;XUE Jie-ying;YU Jie-yu;WANG Shao-jue;College of Food Science and Engineering;Zhongkai University of Agriculture and Engineering;
ZHANG Hong-kang;LYU Xue-dong;HUANG Jian-xian;XUE Jie-ying;YU Jie-yu;WANG Shao-jue;College of Food Science and Engineering;Zhongkai University of Agriculture and Engineering;
..............page:126-130
Isolation and identification of the dominant spoilage organisms in the vacuum packed beef
CHEN Rui-ying;ZHU Ying-chun;WANG Yang;WANG Xue-hui;College of Food Science and Engineering;Shanxi Agricultural University;College of Food Science and Engineering;China Agricultural University;
CHEN Rui-ying;ZHU Ying-chun;WANG Yang;WANG Xue-hui;College of Food Science and Engineering;Shanxi Agricultural University;College of Food Science and Engineering;China Agricultural University;
..............page:132-139
Preparation of antibacterial biodegradable film and effect of the film on quality of chilled meat
ZHANG Yu-qin;LIANG Min;QI Xiao-jing;WANG Yu;SONG Shu-xin;LIU Lin-lin;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
ZHANG Yu-qin;LIANG Min;QI Xiao-jing;WANG Yu;SONG Shu-xin;LIU Lin-lin;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:140-146
Composition analysis and the application to pork emulsion sausage of three kinds of pumpkin powders
TENG An-guo;JIA Hong-jiao;WANG Wen-hang;School of Food Engineering and Biological Technology;Tianjin University of Science &Technology;
TENG An-guo;JIA Hong-jiao;WANG Wen-hang;School of Food Engineering and Biological Technology;Tianjin University of Science &Technology;
..............page:147-152
..............page:152
Processing technology of the rabbit meat floss with dried seaweed and sesame
LIU Wen-long;YI Pan-ting;LUO Yu-fei;FANG Yu-mei;LI Jun-xia;WANG Wei;Meat-Processing Application Key Lab of Sichuan Province;Chengdu University;
LIU Wen-long;YI Pan-ting;LUO Yu-fei;FANG Yu-mei;LI Jun-xia;WANG Wei;Meat-Processing Application Key Lab of Sichuan Province;Chengdu University;
..............page:153-156
Comparison research on obtained rate of polypeptide and calcium dissolution rate of three kinds of protease with catfish bone paste
GUO Yao-hua;SHANG Xin-ru;YUE Lan-xin;FAN Xiao-pan;MA Li-zhen;ZHANG Ling;Department of Aquaculture Science;Tianjin Agriculture University;Department of Food Science and Biological Engineering;Tianjin Agriculture University;Tianjin Engineering and Technology Research Center of Agricultural Products Procesing;Tianjin KUANDA Aquatic Food Co.;Ltd.;High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory;
GUO Yao-hua;SHANG Xin-ru;YUE Lan-xin;FAN Xiao-pan;MA Li-zhen;ZHANG Ling;Department of Aquaculture Science;Tianjin Agriculture University;Department of Food Science and Biological Engineering;Tianjin Agriculture University;Tianjin Engineering and Technology Research Center of Agricultural Products Procesing;Tianjin KUANDA Aquatic Food Co.;Ltd.;High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory;
..............page:157-162
Effect of water activity-lowering agents on the lipids in Taihu white fish
LIU Xiao-li;JIA Yang-yang;HU Yan-xin;LIU Yuan;ZHOU Jian-zhong;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Science;College of Food Science and Technology;Shanghai Ocean University;
LIU Xiao-li;JIA Yang-yang;HU Yan-xin;LIU Yuan;ZHOU Jian-zhong;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Science;College of Food Science and Technology;Shanghai Ocean University;
..............page:163-167
Effect of perilla seed oil on the quality of tilapia surimi
GUO Pei;SHEN Xuan-ri;ZHOU Qing-ping;College of Food Science;Hainan University;
GUO Pei;SHEN Xuan-ri;ZHOU Qing-ping;College of Food Science;Hainan University;
..............page:167-171
..............page:172
Change in biochemical indexes of sourdough during fermentation
WANG Da-yi;WEN Ji-ping;LI Xiao-fang;BIAN Ke;College of Food Science and Technology;Henan University of Technology;
WANG Da-yi;WEN Ji-ping;LI Xiao-fang;BIAN Ke;College of Food Science and Technology;Henan University of Technology;
..............page:174-180
Effect of wheat germ added on the qualities of noodles
NIU Li-ya;LONG Jun-min;XIAO Jian-hui;HE Cheng-yin;School of Food Science and Engineering;Jiangxi Agricultural University;School of Animal Science;Jiangxi Biotech Vocational College;
NIU Li-ya;LONG Jun-min;XIAO Jian-hui;HE Cheng-yin;School of Food Science and Engineering;Jiangxi Agricultural University;School of Animal Science;Jiangxi Biotech Vocational College;
..............page:181-184
Effects of wheat bran on quality and antioxidant capacity of fine dried noodle
WANG Xiao-ping;LEI Ji;LIU Jiang;TANG Shi;LIU Gui-li;School of Food and Bioengineering;Xihua University;
WANG Xiao-ping;LEI Ji;LIU Jiang;TANG Shi;LIU Gui-li;School of Food and Bioengineering;Xihua University;
..............page:185-191
..............page:191
Influences of sheeting process on alveograph property in blow bubble experiment analyzed with RSM
MA Yong-sheng;ZHANG Huang;LI Yi-qun;LIU Chang-hong;ZOU Jian;College of Food Engineering;Henan University of Animal Husbandry and Economy;Luoyang CP food Co.;Ltd.;Grain college of Henan University of Technology;
MA Yong-sheng;ZHANG Huang;LI Yi-qun;LIU Chang-hong;ZOU Jian;College of Food Engineering;Henan University of Animal Husbandry and Economy;Luoyang CP food Co.;Ltd.;Grain college of Henan University of Technology;
..............page:192-200
Quality of glue pudding for waxy black wheat flour with cold water method
YU Zhang-long;SONG Yu;XIE San-gang;XIE Sa-ying;HAO Jia-xing;LIU Rui;Cotton Research Institute;Shanxi Academy Agricultural Sciences;Life Sciences Department;Yun Cheng University;
YU Zhang-long;SONG Yu;XIE San-gang;XIE Sa-ying;HAO Jia-xing;LIU Rui;Cotton Research Institute;Shanxi Academy Agricultural Sciences;Life Sciences Department;Yun Cheng University;
..............page:200-204
Anti-oxidative stability in edible oil of resveratrol
OUYANG Meng-yun;WANG Yan;LIU Ting;LIN Qin-lu;ZHOU Wen-hua;College of Food Science and Technology;Hunan Agricultural University;College of Food Science and Engineering;Central South University of Forestry and Technology;
OUYANG Meng-yun;WANG Yan;LIU Ting;LIN Qin-lu;ZHOU Wen-hua;College of Food Science and Technology;Hunan Agricultural University;College of Food Science and Engineering;Central South University of Forestry and Technology;
..............page:205-210
Effects of composite enzyme on extracting oil-camellia seed oil by aqueous enzymatic method
ZHOU Yue;GUO Hua;XIANG Jiao;College of Food Science and Technology;Hunan Agricultural University;
ZHOU Yue;GUO Hua;XIANG Jiao;College of Food Science and Technology;Hunan Agricultural University;
..............page:211-215
Extraction of corn fiber crude oil by subcritical extraction technology in combination with terahertz radiation
GUO Chun-xu;GU Ling-biao;KONG Ling-jun;LU Ke-ke;QU Zhan;HU Jun;Zhiyuan WANG;HE Bao-jiang;College of Physical Engineering;Zhengzhou University;Zhengzhou Tobacco Research Institute;China National Tobacco Corporation;Columbia University;
GUO Chun-xu;GU Ling-biao;KONG Ling-jun;LU Ke-ke;QU Zhan;HU Jun;Zhiyuan WANG;HE Bao-jiang;College of Physical Engineering;Zhengzhou University;Zhengzhou Tobacco Research Institute;China National Tobacco Corporation;Columbia University;
..............page:216-220
Optimization of ultrasound-assisted aqueous enzymatic extraction of oil and protein hydrolysate from camellia oleifera seed by response surface method
WU Jian-bao;QIAO Xue;HU Chuan-rong;HE Dong-ping;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;
WU Jian-bao;QIAO Xue;HU Chuan-rong;HE Dong-ping;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;
..............page:221-226
In vitro study of binding ability of catechin EGCG to the six bile salts and its function on the regulation of lipid metabolism
WANG Yu-jie;GE Jian;YANG Bin-ying;LI Yun-ling;CHEN Miao-miao;ZENG Lu-ting;ZHANG Xu-chao;XU Gui-hua;College of Life Sciences;China Jiliang University;Department of Food Scicence and Nutrition;Zhejiang University;
WANG Yu-jie;GE Jian;YANG Bin-ying;LI Yun-ling;CHEN Miao-miao;ZENG Lu-ting;ZHANG Xu-chao;XU Gui-hua;College of Life Sciences;China Jiliang University;Department of Food Scicence and Nutrition;Zhejiang University;
..............page:228-232
Bioactivity of auricularia polytricha protein extract against hepatic injury induced by ethanol
ZHANG Shu-man;XU Li-hong;RONG Cheng-bo;LIU Yu;ZHAO Shuang;CHEN Jie;Institute of Plant and Environment Protection;Beijing Academy of Agriculture and Forestry Science;Beijing Engineering Research Center for Edible Mushroom;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
ZHANG Shu-man;XU Li-hong;RONG Cheng-bo;LIU Yu;ZHAO Shuang;CHEN Jie;Institute of Plant and Environment Protection;Beijing Academy of Agriculture and Forestry Science;Beijing Engineering Research Center for Edible Mushroom;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:233-236
Evaluation of antioxidative activity for aqueous extract from Cynomorium songaricum Rupr
WANG Ning-li;WEI Jian-teng;PEI Dong;HU Qing-ping;ZHANG Li;DI Duo-long;LIU Ye-wei;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Institute of Nutrition and Food Hygiene;Faculty of Public Health;Lanzhou University;Center of Resource Chemical & New Material of Qingdao;Pharmacy school;Gansu University of Traditional Chinese Medicine;
WANG Ning-li;WEI Jian-teng;PEI Dong;HU Qing-ping;ZHANG Li;DI Duo-long;LIU Ye-wei;Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Institute of Nutrition and Food Hygiene;Faculty of Public Health;Lanzhou University;Center of Resource Chemical & New Material of Qingdao;Pharmacy school;Gansu University of Traditional Chinese Medicine;
..............page:237-240
Antioxidant activities of different solvent extracts from Lactarius deliciosus in Guizhou
RAN Liang;LIU Yan;ZHANG Jiao-jiao;GUAN Da-juan;YAO Yan-xiang;College of Chemistry and Materials Engineering;Guiyang University;College of Biology and Environment Engineering;Guiyang University;
RAN Liang;LIU Yan;ZHANG Jiao-jiao;GUAN Da-juan;YAO Yan-xiang;College of Chemistry and Materials Engineering;Guiyang University;College of Biology and Environment Engineering;Guiyang University;
..............page:241-245
Uptake determination of Ellagic acid in Caco-2 cells
XIE Li;TIAN Li;ZHANG Hui-hui;GAO Xiao-li;College of TCM;Xinjiang Medical University;Xinjiang Key Laboratory of Famous Prescription and Science of Formula;College of Pharmacy;Xinjiang Medical University;
XIE Li;TIAN Li;ZHANG Hui-hui;GAO Xiao-li;College of TCM;Xinjiang Medical University;Xinjiang Key Laboratory of Famous Prescription and Science of Formula;College of Pharmacy;Xinjiang Medical University;
..............page:246-250
Polyphenols content changes of black garlic fementation process and extraction technology
LU Fu-zhi;HE Hai-yan;LI Qi-qian;LI Tian-tian;XIE Xiao-ru;MO Fen;Hechi University;
LU Fu-zhi;HE Hai-yan;LI Qi-qian;LI Tian-tian;XIE Xiao-ru;MO Fen;Hechi University;
..............page:250-254
Effects of extraction condition of orange peel ethanol extracts on scavenging activity to nitrite in simulated gastric
TENG Tao;LI Juan;LU Jing;LI Yu-zhong;College of Life Science and Environment;Hengyang Normal University;
TENG Tao;LI Juan;LU Jing;LI Yu-zhong;College of Life Science and Environment;Hengyang Normal University;
..............page:255-259
Process of sulforaphane extracted from waste of Carmine radish
YANG Hui;YANG Cheng-feng;LI Chang-man;WANG Hui-chao;HE Xiu-li;ZHOU Qin;WANG Jing-lin;WU Cheng-jun;College of Life Science & Technology;Yangtze Normal University;
YANG Hui;YANG Cheng-feng;LI Chang-man;WANG Hui-chao;HE Xiu-li;ZHOU Qin;WANG Jing-lin;WU Cheng-jun;College of Life Science & Technology;Yangtze Normal University;
..............page:259-264
Optimization of quercetin extraction from Actinidia arguta bark using response surface methodology
TIAN Jia-xin;LIU Chang-jiang;ZHANG Qian-ni;Food College Science;Shenyang Agricultural University;
TIAN Jia-xin;LIU Chang-jiang;ZHANG Qian-ni;Food College Science;Shenyang Agricultural University;
..............page:265-269
Optimization of collagen extraction from forest frog dry skin by response surface method
LU Jing;CHEN Min-xiao;LING Wei-shi;HU Si-zhuo;GUAN Shuang;WANG Fei;DENG Xu-ming;College of Food Science and Technology;Jilin University;College of Animal Science;Jilin University;Jilin Institute for Food Control;
LU Jing;CHEN Min-xiao;LING Wei-shi;HU Si-zhuo;GUAN Shuang;WANG Fei;DENG Xu-ming;College of Food Science and Technology;Jilin University;College of Animal Science;Jilin University;Jilin Institute for Food Control;
..............page:270-275
..............page:276
Inhibition of γ-cyclodextrin on α-galactosidase
WANG Xue-song;ZOU Wei;YAO Di;LI Fang;SHEN Wang-yang;TIAN Chun-zhuang;College of Food and Science Engineering;Wuhan Polytechnic University;7v Food Co.;Ltd.;Hubei Collaborative Innovation Center for Processing of Agricultural Products;
WANG Xue-song;ZOU Wei;YAO Di;LI Fang;SHEN Wang-yang;TIAN Chun-zhuang;College of Food and Science Engineering;Wuhan Polytechnic University;7v Food Co.;Ltd.;Hubei Collaborative Innovation Center for Processing of Agricultural Products;
..............page:278-281
Effect of oxaloacetate on the acetic acid metabolism by Saccharomyces cerevisiae during fermentation of litchi wine
ZENG Ying-jie;SHANG Yu-hui;ZHONG Qiu-ping;College of Food;Hainan University;
ZENG Ying-jie;SHANG Yu-hui;ZHONG Qiu-ping;College of Food;Hainan University;
..............page:282-286
The exploration of process by microrganisms with the synergy of saccharifying enzyme to brew black glutinous rice wine
ZHAO Xu;SU Wei;WEN Fei;YANG Xu-hui;ZHOU Xun-wei;QIU Shu-yi;School of Liquor and Food Engineering;Guizhou University;
ZHAO Xu;SU Wei;WEN Fei;YANG Xu-hui;ZHOU Xun-wei;QIU Shu-yi;School of Liquor and Food Engineering;Guizhou University;
..............page:287-291
Study on the output rate of cheese and the utilization of whey in production of cheese by adding transglutaminase
GUO Ai-ping;Baotou Light Vocaticnal Technical College;
GUO Ai-ping;Baotou Light Vocaticnal Technical College;
..............page:292-295
Development and application of synergistic effect between HPP and natural antibacterial agents
JIANG Xue;YU Peng;XIAO Yang;REN Lu;CAI Tao;WANG Hui;ZHANG Jun-ye;Technology Center of Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
JIANG Xue;YU Peng;XIAO Yang;REN Lu;CAI Tao;WANG Hui;ZHANG Jun-ye;Technology Center of Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;
..............page:296-299
Analysis of the factors influencing the stability of highland barley Monascus pigment
CHEN Fa-gui;LIU Min;XIONG Yan;QI Shan-shan;HU Jiu-ping;ZHAO Hui;National United Engineering Research Center for Tibet Plateau Microbiology;Tibet Yuewang Biologic Technetronic Co.;Ltd.;
CHEN Fa-gui;LIU Min;XIONG Yan;QI Shan-shan;HU Jiu-ping;ZHAO Hui;National United Engineering Research Center for Tibet Plateau Microbiology;Tibet Yuewang Biologic Technetronic Co.;Ltd.;
..............page:300-303
Determination of 5 synthetic colorrants in complex matrix food samples by ultra-performance liquid chromatography
ZHAO Yun;LI Xue-fang;Hangzhou Wahaha Group Company Limited;
ZHAO Yun;LI Xue-fang;Hangzhou Wahaha Group Company Limited;
..............page:306-308
Establishment of quantitative Taq Man real-time PCR targeting the swine-derived in raw meat
XU Qiong;ZHANG Yi-nan;GU Wen-jia;ZHANG Qing-ping;HU Xue-lian;ZHAO Yan;QU Qin-fen;Shanghai Institute of Quality Inspection and Technical Research;
XU Qiong;ZHANG Yi-nan;GU Wen-jia;ZHANG Qing-ping;HU Xue-lian;ZHAO Yan;QU Qin-fen;Shanghai Institute of Quality Inspection and Technical Research;
..............page:309-313
Several factors on the influence of derived efficiency of theanine determined with post-column derivatization and the application in the determination of theanine in white tea wine & tea beverages
LI Hong-yan;SHANG Cai-ren;SHEN Xiao-bing;FENG Ting-ting;NIU Can-jie;WU Yu;XU Teng-yang;HUANG Hai-zhi;Zhejiang Institute of Quality Inspection Science;
LI Hong-yan;SHANG Cai-ren;SHEN Xiao-bing;FENG Ting-ting;NIU Can-jie;WU Yu;XU Teng-yang;HUANG Hai-zhi;Zhejiang Institute of Quality Inspection Science;
..............page:314-317
Optimization of operating conditions for HPLC determination of ATP,ADP and AMP in plum fruit
CHENG Wei;WANG Yan-wei;CHEN Pei-yun;ZHANG Xiao-yu;ZHAO Zhi-lei;College of Quality and Technical Supervision;Hebei University;
CHENG Wei;WANG Yan-wei;CHEN Pei-yun;ZHANG Xiao-yu;ZHAO Zhi-lei;College of Quality and Technical Supervision;Hebei University;
..............page:318-321
Amperometric biosensor based on acetylcholinesterase for the detection of aflatoxin B1
YUAN Bei;ZHAO Feng-juan;WEI Min;College of Food Science and Technology;Henan University of Technology;Shenzhen Key Laboratory of Detection Technology R&D on Food Safety;Food Inspection and Quarantine Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;
YUAN Bei;ZHAO Feng-juan;WEI Min;College of Food Science and Technology;Henan University of Technology;Shenzhen Key Laboratory of Detection Technology R&D on Food Safety;Food Inspection and Quarantine Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;
..............page:322-326
Optimizing fat extraction method for peroxide value measurement of peanut powder
FU Jing;XU Xue-bing;ZHAO Guan-li;ZHANG Hong;College of Food Science and Technology;Henan University of Technology;Wilmar Biotechnology R&D Center Co.;Ltd.;
FU Jing;XU Xue-bing;ZHAO Guan-li;ZHANG Hong;College of Food Science and Technology;Henan University of Technology;Wilmar Biotechnology R&D Center Co.;Ltd.;
..............page:326-330
..............page:331