1005-9989
2016 Issue 4
Optimization of producing enzyme conditions for dextransucraseproducing Leuconostoc mesenteroides
HOU Dian-zhi;WANG Xiao;ZHU Yan-guang;XIANG Ping-ping;LAN Wei-bing;CHEN Hua-lei;YU Yue;CHEN Shan;Engineering Center for Sugarcane and Cane sugar;Guangxi University;Engineering Center for Sugar and Comprehensive Utilization;Ministry of Education;
HOU Dian-zhi;WANG Xiao;ZHU Yan-guang;XIANG Ping-ping;LAN Wei-bing;CHEN Hua-lei;YU Yue;CHEN Shan;Engineering Center for Sugarcane and Cane sugar;Guangxi University;Engineering Center for Sugar and Comprehensive Utilization;Ministry of Education;
..............page:2-6
..............page:2
Separation and purification of the enzyme of chondrotinase-producting strains RC-3 and optimization of condition
GUO Yun-xia;GAO Meng-chu;WANG Ying;College of Food Science and Technology;Qingdao Agricultural University;
GUO Yun-xia;GAO Meng-chu;WANG Ying;College of Food Science and Technology;Qingdao Agricultural University;
..............page:7-12
The production of acetic acid by Acetobacter pasteurianus with enhanced expression of alchol dehydrogenase
SONG Shan;PAN Li-jun;WU Xue-feng;Institute of Agricultural Products Processing Technology;School of Biotechnology and Food Engineering;Hefei University of Technology;
SONG Shan;PAN Li-jun;WU Xue-feng;Institute of Agricultural Products Processing Technology;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:13-18
Distribution of fungal strains and molecular identification of Eurotium cristatum in Liupao tea
CHEN Ran;HAO Bin-xiu;TIAN Hai-xia;LI Song;MA Yue;WANG Chun-ling;Nutrition & Health Research Institute;COFCO Corporation;R & D and Marketing Management Department;China Tuhsu;
CHEN Ran;HAO Bin-xiu;TIAN Hai-xia;LI Song;MA Yue;WANG Chun-ling;Nutrition & Health Research Institute;COFCO Corporation;R & D and Marketing Management Department;China Tuhsu;
..............page:19-23
Isolation of endophytic bacteria fromLingtou Dancong tea tree and identification of antagonistic bacteria
CAI Li;OU Yan-qing;CHEN Qiao-er;WANG Jin-liang;FU Li;College of Food Science and Pharmaceutical Sciences;Xinjiang Agricultural University;Chaozhou Tea Science Research Center;School of Life Sciences and Food Technology;Hanshan Normal University;Guangdong Raoping Jinlixiang Ecological Tea Industry Co.;Ltd.;
CAI Li;OU Yan-qing;CHEN Qiao-er;WANG Jin-liang;FU Li;College of Food Science and Pharmaceutical Sciences;Xinjiang Agricultural University;Chaozhou Tea Science Research Center;School of Life Sciences and Food Technology;Hanshan Normal University;Guangdong Raoping Jinlixiang Ecological Tea Industry Co.;Ltd.;
..............page:24-28+34
Effects of meat protein in environment on nitrogen metabolism genes expression of Lactobacillus sakei
XU Hui-qing;GAO Lu;TIAN Ying;JIANG Yun-sheng;PENG Jing;CHEN Yu;Tour and Cuisine College;Yangzhou University;
XU Hui-qing;GAO Lu;TIAN Ying;JIANG Yun-sheng;PENG Jing;CHEN Yu;Tour and Cuisine College;Yangzhou University;
..............page:29-34
The cholesterol-lowering effect of Lactobacillus plantarum L01 in the hyperlipidaemic rat model
ZHANG Jian;HUANG Cui-ji;LIU Zhao-ming;WU Fan;Department of Biological and Chemical Engineering;Guangxi University of Science and Technology;
ZHANG Jian;HUANG Cui-ji;LIU Zhao-ming;WU Fan;Department of Biological and Chemical Engineering;Guangxi University of Science and Technology;
..............page:35-39
Response surface methodology to optimize culture medium for preparation of low molecular weight peptide by biotransformation of hemoglobin with Aspergillus oryzae
ZHANG Xuan;TANG Dao-bang;CHENG Jing-rong;CHEN Zhi-yao;ZHANG You-sheng;ZHANG Ye-hui;LIU Xue-ming;Sericultural and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Food of Ministry of Agriculture;Key Laboratory of Agricultural Product Processing of Guangdong Province;College of Bio-engineering;Jiangxi Agricultrural University;
ZHANG Xuan;TANG Dao-bang;CHENG Jing-rong;CHEN Zhi-yao;ZHANG You-sheng;ZHANG Ye-hui;LIU Xue-ming;Sericultural and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Food of Ministry of Agriculture;Key Laboratory of Agricultural Product Processing of Guangdong Province;College of Bio-engineering;Jiangxi Agricultrural University;
..............page:40-45
Low temperature fermentation by using efficient fermentation beer yeast through two inactivated parents’ protoplast fusion
CHU Jie-jie;LI Hong;DU Jin-hua;College of Food Science and Engineering;Shandong Agricultural University;Research and Development Department of Brewing Engineering and Technology;China National Research Institute of Food and Fermentation Industries;
CHU Jie-jie;LI Hong;DU Jin-hua;College of Food Science and Engineering;Shandong Agricultural University;Research and Development Department of Brewing Engineering and Technology;China National Research Institute of Food and Fermentation Industries;
..............page:46-50
Selection fine strains of Haematococcus pluvialis under different temperature
WU Xiao-juan;TANG Xiao-ping;LUO Guo-qiang;Tongwei Co.;Ltd.;
WU Xiao-juan;TANG Xiao-ping;LUO Guo-qiang;Tongwei Co.;Ltd.;
..............page:51-54
Effects of pre-cooling types on quality and antioxidiant enzymes activities of Hami melon during shelf-life
BAI You-qiang;XU Jian;YAO Jun;ZHU Jun-fang;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Forestry and Horticulture;Xinjiang Agricultural University;Xinjiang Research Laboratory of Grape and Melon;
BAI You-qiang;XU Jian;YAO Jun;ZHU Jun-fang;College of Food Science and Pharmacy;Xinjiang Agricultural University;College of Forestry and Horticulture;Xinjiang Agricultural University;Xinjiang Research Laboratory of Grape and Melon;
..............page:56-60
Effect of cold shock treatment of different intensity on chilling tolerance in bananas
ZHANG Li-xin;HAO Li-ping;WEI Wei;NIU Xiao-feng;ZHANG Jing;WANG Yu;Shanxi Academy of Agricultural Sciences;Institute of Agricultural Fresh-keeping;College of Food Science and Engineering;Shanxi Agricultural University;Agricultural and Livestock Products Processing Postgraduate Education Innovation Center of Shanxi Province;Shanxi Taiyuan Liuweizhai Industrial Co.;Ltd.;College of Humanities and Social Science;Yunnan Agricultural University;
ZHANG Li-xin;HAO Li-ping;WEI Wei;NIU Xiao-feng;ZHANG Jing;WANG Yu;Shanxi Academy of Agricultural Sciences;Institute of Agricultural Fresh-keeping;College of Food Science and Engineering;Shanxi Agricultural University;Agricultural and Livestock Products Processing Postgraduate Education Innovation Center of Shanxi Province;Shanxi Taiyuan Liuweizhai Industrial Co.;Ltd.;College of Humanities and Social Science;Yunnan Agricultural University;
..............page:61-64
Effect of 1-MCP on the changes of Fuji apple chlorogenic acid content
LI Jian-xin;ZHANG Xiao-yu;AI Zhi-lu;WANG Yu-hong;College of Chemical Engineering and Food Technology;Zhongzhou University;College of Food Science and Technology;Henan Agricultural University;Food Science Department;Henan Vocational College of Agriculture;
LI Jian-xin;ZHANG Xiao-yu;AI Zhi-lu;WANG Yu-hong;College of Chemical Engineering and Food Technology;Zhongzhou University;College of Food Science and Technology;Henan Agricultural University;Food Science Department;Henan Vocational College of Agriculture;
..............page:65-68
Effect of brewing method on organic acids in plum fruit wine
YAN Hong-guang;LIN Hong;LIAN Shun-cai;ZHANG Wen-xue;PENG Zhi-fu;Post Doctoral Workstation;Wuliangye Group Company;Post Doctoral Research Station of Fermentation Engineering;Sichuan University;School of Environment and Life Science;Kaili College;Wuliangye Group Company;Yibin;
YAN Hong-guang;LIN Hong;LIAN Shun-cai;ZHANG Wen-xue;PENG Zhi-fu;Post Doctoral Workstation;Wuliangye Group Company;Post Doctoral Research Station of Fermentation Engineering;Sichuan University;School of Environment and Life Science;Kaili College;Wuliangye Group Company;Yibin;
..............page:68-71
Impact on the fermented wine quality of the different treatments on purple potato
MI Gui;LI Xin-sheng;DANG Ya;HAN Hao;ZHAO Xuan;WANG Xin;Shaanxi University of Technology;Shaanxi Key Laboratory of BioResource;Shaanxi Province Black Organic Food Engineering Technology Research Center;Qinba Blueberry Institute of Shaanxi University of Technology;
MI Gui;LI Xin-sheng;DANG Ya;HAN Hao;ZHAO Xuan;WANG Xin;Shaanxi University of Technology;Shaanxi Key Laboratory of BioResource;Shaanxi Province Black Organic Food Engineering Technology Research Center;Qinba Blueberry Institute of Shaanxi University of Technology;
..............page:72-76
Effect of Cucumaria frondosa polypeptide on anti-tumor for S180 tumor-bearing mice
SUN Zi-zi;XU Lian;XU Xian-feng;WEI Yu-liang;XU Xue-ping;SUN Xue;CHI Yu-sen;College of Food Science and Engineering;Qingdao Agricultural University;Beijing Spirit Net Biological Technology Co.;Ltd.;
SUN Zi-zi;XU Lian;XU Xian-feng;WEI Yu-liang;XU Xue-ping;SUN Xue;CHI Yu-sen;College of Food Science and Engineering;Qingdao Agricultural University;Beijing Spirit Net Biological Technology Co.;Ltd.;
..............page:77-81
Adsorption of bile salts,cholesterol and grease by water soluble constituents from Codonopsis bulleyana aboveground parts
LIU Pin-hua;WANG Jun;WANG Fan;SHI Jun-you;XU Fang;YANG Fen;College of Chemistry and Chemical Engineering;Qujing Normal University;
LIU Pin-hua;WANG Jun;WANG Fan;SHI Jun-you;XU Fang;YANG Fen;College of Chemistry and Chemical Engineering;Qujing Normal University;
..............page:81-85
Effect of different pretreatments on the product quality of explosion puffing drying for kiwifruit
WANG Jiu-ling;LUO Cang-xue;LU Ya-ting;College of Food and Biological Engineering;Shaanxi University of Science and Technology;
WANG Jiu-ling;LUO Cang-xue;LU Ya-ting;College of Food and Biological Engineering;Shaanxi University of Science and Technology;
..............page:86-90
..............page:90
Effect of roasting and microwave heating on the quality indicators for thin-skinned walnuts
LI Hui-li;HE Huan;YU Qin;HUANG Wei;WANG Di;HUANG Wen-shu;Xinjiang Agricultural University;Institute of Food Science and Medicine;
LI Hui-li;HE Huan;YU Qin;HUANG Wei;WANG Di;HUANG Wen-shu;Xinjiang Agricultural University;Institute of Food Science and Medicine;
..............page:91-96
Impacts of microwave conditions on osmotic dehydration combined with microwave drying of tilapia fillets
HU Bing-yang;DUAN Zhen-hua;LIU Yan;College of Food Science and Technology;Hainan University;Institute of Food Science and Engineering Technology;Hezhou University;
HU Bing-yang;DUAN Zhen-hua;LIU Yan;College of Food Science and Technology;Hainan University;Institute of Food Science and Engineering Technology;Hezhou University;
..............page:97-104
Effect on quality of dried sweet potato for optimization of traditional process
CHEN Gong-kai;JIN Wei-wei;ZHU Jian-jun;Wenzhou Academy of Agricultural Sciences;
CHEN Gong-kai;JIN Wei-wei;ZHU Jian-jun;Wenzhou Academy of Agricultural Sciences;
..............page:105-109
Extraction preparation,quality standard and antioxidant activity of Ficus hirta Vahl and other herbs
CUI Ming-han;LI Dong;DENG Ya-li;South China Agricultural University;Department of Pharmaceutical Engineering;
CUI Ming-han;LI Dong;DENG Ya-li;South China Agricultural University;Department of Pharmaceutical Engineering;
..............page:110-114
Key technologies and process optimization of garlic tea
HE Bao-xin;HE Min-ling;FANG Jing-lin;LI Hai-fan;YU Jing-rong;LI Rui-jiao;School of Public Health;Guangzhou Medical University;
HE Bao-xin;HE Min-ling;FANG Jing-lin;LI Hai-fan;YU Jing-rong;LI Rui-jiao;School of Public Health;Guangzhou Medical University;
..............page:115-120
Improvement of carrot juice yield by ultrasonic synergistic pectinase
CHEN Shang-long;LI Chao;WANG Nai-xin;KUANG Jian;College of Food Engineering;Xuzhou Institute of Technology;
CHEN Shang-long;LI Chao;WANG Nai-xin;KUANG Jian;College of Food Engineering;Xuzhou Institute of Technology;
..............page:120-124
Optimization of non-sulfur technology in processing water chestnut powder
WEI Hai-xiang;LIANG Bao-dong;CHEN Wen-xue;LI Xiang-li;ZHAO Min;Life Science and Engineering Department;Jining University;
WEI Hai-xiang;LIANG Bao-dong;CHEN Wen-xue;LI Xiang-li;ZHAO Min;Life Science and Engineering Department;Jining University;
..............page:125-132
Influence of packaging films on flavor of lactobacillus beverages
MA Rui;WANG Hui;FU Cui-xia;ZHU Hong;WANG Shi-jie;Shijiazhuang JUNLEBAO Dairy Industry Co.;Ltd.;
MA Rui;WANG Hui;FU Cui-xia;ZHU Hong;WANG Shi-jie;Shijiazhuang JUNLEBAO Dairy Industry Co.;Ltd.;
..............page:133-138
Effect of konjac gum granules on weight control in simple obesity population
CHEN Dong-fang;CHEN Di;WANG Yan;GAO Hui-yan;WANG Hai-yu;ZHANG Cong-ke;Henan Centre for Diseases Prevention and Control;College of Mathematics and Information Science;Henan University of Economics and Law;
CHEN Dong-fang;CHEN Di;WANG Yan;GAO Hui-yan;WANG Hai-yu;ZHANG Cong-ke;Henan Centre for Diseases Prevention and Control;College of Mathematics and Information Science;Henan University of Economics and Law;
..............page:138-142
Storage property of extruded pork jerky and the anti-mildew effect of β-CD controlled-releasing cinnamaldehyde
JIN Jia-xing;DENG Li;CHEN Xian;College of Liquor and Food;Guizhou University;
JIN Jia-xing;DENG Li;CHEN Xian;College of Liquor and Food;Guizhou University;
..............page:144-148
Change of the color index of donkey meat during the postmortem aging at low temperature
AO Ran;ZHAO Xue-cong;RONG Ping;DING Na;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
AO Ran;ZHAO Xue-cong;RONG Ping;DING Na;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College;Agricultural University of Hebei;
..............page:149-151
Comparison of cooked silver carp surimi on volatile flavor
CHEN Xiao-dong;JIANG Meng;WANG Ju-lin;XU Gang;HUANG Jian-lian;DING Hao-chen;Fujian Anjoy Food Corp;Taizhou Anjoy Food Co.;Ltd.;Seafood Research Institute;Zhejiang Gongshang University;Liaoning Anjoy Food Co.;Ltd.;
CHEN Xiao-dong;JIANG Meng;WANG Ju-lin;XU Gang;HUANG Jian-lian;DING Hao-chen;Fujian Anjoy Food Corp;Taizhou Anjoy Food Co.;Ltd.;Seafood Research Institute;Zhejiang Gongshang University;Liaoning Anjoy Food Co.;Ltd.;
..............page:152-160
..............page:160
Application of modified starches for improved qualities of frozen spring roll wrapper
CHEN Yi-peng;TIAN Fang;LIANG Jian-fen;ZHANG Xin-zhe;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;Beijing Grain Science Research Institute;
CHEN Yi-peng;TIAN Fang;LIANG Jian-fen;ZHANG Xin-zhe;College of Food Science & Nutritional Engineering;Beijing Key Laboratory of Functional Food from Plant Resources;China Agricultural University;Beijing Grain Science Research Institute;
..............page:162-168
Effect of rice protein content on rice starch gelatinization property and wet rice noodle quality
XIAO Man-feng;XU Xiao-hui;LI Hong-sheng;CAO Shi-yang;LIN Ying;YIN Xiu-hua;Light Industry and Food Engineering Institute;Guangxi University;
XIAO Man-feng;XU Xiao-hui;LI Hong-sheng;CAO Shi-yang;LIN Ying;YIN Xiu-hua;Light Industry and Food Engineering Institute;Guangxi University;
..............page:168-172
Study on the process of expanded corn flour for instant breakfast
GAO Wei;TAN Nian;Food Engineering College;Wuchang Institute;
GAO Wei;TAN Nian;Food Engineering College;Wuchang Institute;
..............page:173-176
Research on physicochemical property of bran and its flavor
WANG Xiao-ping;LEI Ji;YE Dan;SUN Man-xi;CHEN Li-juan;School of Food and Bioengineering;Xihua University;
WANG Xiao-ping;LEI Ji;YE Dan;SUN Man-xi;CHEN Li-juan;School of Food and Bioengineering;Xihua University;
..............page:176-180
Carboxymethylation modification of polysaccharides from Cyclocarya paliurus and its antioxidant activity
HUANG Xin-yue;YANG Yu-jiao;TANG Wei;WANG Zhi-jun;XIE Jian-hua;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
HUANG Xin-yue;YANG Yu-jiao;TANG Wei;WANG Zhi-jun;XIE Jian-hua;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:182-187
Effect of alkali treatment of polysaccharide from Gracilaria lemaneiformis on antioxidant activity
SHI Chen-shan;SHA Fang-fang;LU Xu-hui;WU Rui-xia;SUN Gui-qing;WANG Xiang-hong;College of Food Science and Technology;Agricultural University of Hebei;Hebei Ocean and Fisheries Science Research Institute;
SHI Chen-shan;SHA Fang-fang;LU Xu-hui;WU Rui-xia;SUN Gui-qing;WANG Xiang-hong;College of Food Science and Technology;Agricultural University of Hebei;Hebei Ocean and Fisheries Science Research Institute;
..............page:187-191
Optimization of ultrasonic-assisted extraction for anthocyanins from blueberry pomace and its composition analysis
CHEN Cheng-hua;ZHANG Jing;CHEN Hai-yan;CUI Ya-min;MENG Xiang-hong;College of Food Science and Engineering;Ocean University of China;
CHEN Cheng-hua;ZHANG Jing;CHEN Hai-yan;CUI Ya-min;MENG Xiang-hong;College of Food Science and Engineering;Ocean University of China;
..............page:192-199
Optimization of the extraction for total flavonoids from Peristrophe roxburghiana by decompressing innner ebullition
WENG Yan-ying;SU Xiu-fang;Department of Chemistry and Biology Engineering;Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of Guangxi Southwest Plant Resources;Guangxi Normal University for Nationalities;
WENG Yan-ying;SU Xiu-fang;Department of Chemistry and Biology Engineering;Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of Guangxi Southwest Plant Resources;Guangxi Normal University for Nationalities;
..............page:200-204
The extraction methods of total flavonoids from ginger and their stability in different menstruum
GAO Hong-yan;China Forestry Publishing House;
GAO Hong-yan;China Forestry Publishing House;
..............page:204-207
Antibacterial activity and stability of rhizome and leaf extract from wild Physalis
HE Yi-qiong;YU Hong-wei;SHI Bao-sheng;MA Wen;GUO Run-fang;College of Food Science and Technology;Agricultural University of Hebei;College of Landscape and Tourism;Agricultural University of Hebei;
HE Yi-qiong;YU Hong-wei;SHI Bao-sheng;MA Wen;GUO Run-fang;College of Food Science and Technology;Agricultural University of Hebei;College of Landscape and Tourism;Agricultural University of Hebei;
..............page:208-212
Extraction of antimicrobial active ingredients from Rabdosia rubescens by using ultrasound-assisted ethanol reflux
WANG Lun-ji;JIA Pei-pei;JIU Min;XU Mei-qiu;College of Food and Bioengineering;Henan University of Science and Technology;
WANG Lun-ji;JIA Pei-pei;JIU Min;XU Mei-qiu;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:213-219
Optimization of extraction process for fish oil from Pseudosciaena crocea viscera by response surface methodology
XU Yan-ping;ZHONG Ji;BAO Chen;ZHAO Hui-shuang;LIANG Peng;CHEN Li-jiao;College of Food Science;Fujian Agriculture and Forestry University;
XU Yan-ping;ZHONG Ji;BAO Chen;ZHAO Hui-shuang;LIANG Peng;CHEN Li-jiao;College of Food Science;Fujian Agriculture and Forestry University;
..............page:220-225
..............page:225
..............page:226
Advancement of lactase study in dairy industry
ZHAO Xiao-hui;SU Jia;SHI Yu-dong;CHEN Yun;Inner Mongolia Mengniu Dairy Limited by Share Ltd R & D Center;Hohhot Railway Supervision and Quarantine Station;
ZHAO Xiao-hui;SU Jia;SHI Yu-dong;CHEN Yun;Inner Mongolia Mengniu Dairy Limited by Share Ltd R & D Center;Hohhot Railway Supervision and Quarantine Station;
..............page:228-231
Effect of molecular forces on the gel formation of heat-induced corn germ protein
LAN Yu;ZHAO Dong-mei;SHI Dan;YOU Liang-liang;SHAN Hong;SUN Xiang-dong;Food and Environmental Engineering Department;East University of Heilongjiang;Study on the Quality and Safety of Agricultural Products;Heilongjiang Academy of Agricultural Sciences;
LAN Yu;ZHAO Dong-mei;SHI Dan;YOU Liang-liang;SHAN Hong;SUN Xiang-dong;Food and Environmental Engineering Department;East University of Heilongjiang;Study on the Quality and Safety of Agricultural Products;Heilongjiang Academy of Agricultural Sciences;
..............page:232-237
Study and microscopic observation on polyelectrolyte complexation of chitosan and gum arabic
ZHANG Li-yan;LIU Xiao-fang;School of Light Industry and Food Sciences;South China University of Technology;
ZHANG Li-yan;LIU Xiao-fang;School of Light Industry and Food Sciences;South China University of Technology;
..............page:238-242+248
Effects of extraction on properties of sweet potato starch
ZHANG Zheng-mao;ZHAO Si-ming;XIONG Shan-bai;Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables;College of Life Science and Technology;Hubei Engineering University;College of Food Science and Technology;Huazhong Agricultural University;
ZHANG Zheng-mao;ZHAO Si-ming;XIONG Shan-bai;Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables;College of Life Science and Technology;Hubei Engineering University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:243-248
Characteristics and formation mechanism of potato resistant starch under microwave and annealing treatment
WANG Jie;DAI Yang-yong;DONG Hai-zhou;LIU Li-na;XU Tong-cheng;QIU Bin;College of Food Science and Engineering;Shandong University of Agriculture;Institute of Agro-Food Science and Technology Shandong Academy of Agricultural Science;
WANG Jie;DAI Yang-yong;DONG Hai-zhou;LIU Li-na;XU Tong-cheng;QIU Bin;College of Food Science and Engineering;Shandong University of Agriculture;Institute of Agro-Food Science and Technology Shandong Academy of Agricultural Science;
..............page:249-254
Preparation of galangal oil microcapsule and preservation effect on pork mince
WANG Hui;PEI Zhi-sheng;SUN Hong-yuan;SHAO Dong-xu;Department of Food Science and Technology;Qiongzhou University;
WANG Hui;PEI Zhi-sheng;SUN Hong-yuan;SHAO Dong-xu;Department of Food Science and Technology;Qiongzhou University;
..............page:255-259
..............page:259
Characteristic flavour of Mucor-type and Aspergillus-type Douchi
HE Gui-qiang;LIANG Ru;HUANG Jun;WU Chong-de;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;
HE Gui-qiang;LIANG Ru;HUANG Jun;WU Chong-de;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;
..............page:260-265
..............page:265
Influence of irradiation on citrinin and Monacolin K in red yeast rice
LI Hui-hui;YI Tao;PENG Li-jun;LU Lei;CHEN Fu-sheng;SHAO Yan-chun;WANG Lan;ZHOU You-xiang;College of Cuisine and Food Technology;Wuhan Business University;Department of Food Science and Technology;Huazhong Agricultural University;Agricultural Quality Standards and Testing Technology Research Institute;Hubei Academy of Agricultural Sciences;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;
LI Hui-hui;YI Tao;PENG Li-jun;LU Lei;CHEN Fu-sheng;SHAO Yan-chun;WANG Lan;ZHOU You-xiang;College of Cuisine and Food Technology;Wuhan Business University;Department of Food Science and Technology;Huazhong Agricultural University;Agricultural Quality Standards and Testing Technology Research Institute;Hubei Academy of Agricultural Sciences;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;
..............page:266-270
GC-MS analysis of fatty acids from Hericium erinaceus by supercritical carbon dioxide extraction
SONG Ming-jie;LUO Jing;LIU Chang;HOU Zhao-hua;SUN Yin-shi;Institute of Special Animal and Plant Sciences;Chinese Academy of Agricultural Sciences;
SONG Ming-jie;LUO Jing;LIU Chang;HOU Zhao-hua;SUN Yin-shi;Institute of Special Animal and Plant Sciences;Chinese Academy of Agricultural Sciences;
..............page:272-276
The determination method of sucrose,glucose and fructose in vegetable and fruit fermentation beverage by HPLC
JIN Zhen-tao;ZHANG Hai-xin;WANG Jing;GU Rui-zeng;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
JIN Zhen-tao;ZHANG Hai-xin;WANG Jing;GU Rui-zeng;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
..............page:276-279
Volatile compounds of different colour foxtail millet
LI Ming-zhe;HAO Hong-bo;CUI Hai-ying;LIU Jing-ke;Dryland Far ming Institute of Hebei Academy of Agriculture and Forestry;Millet Crops Institute of Hebei Academy of Agriculture and Forestry;Cereal Crops Research Laboratory of Hebei Province;
LI Ming-zhe;HAO Hong-bo;CUI Hai-ying;LIU Jing-ke;Dryland Far ming Institute of Hebei Academy of Agriculture and Forestry;Millet Crops Institute of Hebei Academy of Agriculture and Forestry;Cereal Crops Research Laboratory of Hebei Province;
..............page:280-284
Rapid identification methods of V_c in papaya
LI Wen-zhao;WANG Wei;YU Ping-lian;WU Jing;YAN Yi-fan;RUAN Mei-juan;ZHU Hua-ping;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
LI Wen-zhao;WANG Wei;YU Ping-lian;WU Jing;YAN Yi-fan;RUAN Mei-juan;ZHU Hua-ping;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:285-288
Determination of nonylphenol in ARA & DHA oil by liquid chromatography tandem mass spectrometry
LI Xiang-yu;SHU Min;XIAO Min;CHAI Sha-sha;WANG Zhi-ming;CABIO Bioengineering Co.;Ltd.;Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center;
LI Xiang-yu;SHU Min;XIAO Min;CHAI Sha-sha;WANG Zhi-ming;CABIO Bioengineering Co.;Ltd.;Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center;
..............page:289-293
Analysis on volatile constituents of Artemisia palls W.by SPME-GC-MS
LI Yao-guang;HOU Peng-juan;LI Hao;DONG Shun-de;LI Shu-heng;LI Jun;ZHANG Jun-song;Technology Center of China Tobacco Henan Industrial Co.;Ltd.;School of Food and Bioengineering;Zhengzhou University of Light Industry;
LI Yao-guang;HOU Peng-juan;LI Hao;DONG Shun-de;LI Shu-heng;LI Jun;ZHANG Jun-song;Technology Center of China Tobacco Henan Industrial Co.;Ltd.;School of Food and Bioengineering;Zhengzhou University of Light Industry;
..............page:293-297
Comparation on sulfite residue in aquatic products by three different methods
ZHU Ya-wei;HE Jun;LI Jun;Technical Center;Taizhou Entry-Exit of Inspection and Quarantine Bureau;Taizhou Institute for Food and Drug Control;
ZHU Ya-wei;HE Jun;LI Jun;Technical Center;Taizhou Entry-Exit of Inspection and Quarantine Bureau;Taizhou Institute for Food and Drug Control;
..............page:298-301
Simultaneous determination of sulfur and phosphorus in rice noodles by ion chromatography
YANG Shao-mei;LU Jian-pian;LAN Wen-lu;WANG Xiao-xu;Sea Use Dynamic Monitoring and Management Center of Beihai;College of Chemistry and Chemical Engineering;Guangxi University;Marine Environmental Monitoring Center of Guangxi;
YANG Shao-mei;LU Jian-pian;LAN Wen-lu;WANG Xiao-xu;Sea Use Dynamic Monitoring and Management Center of Beihai;College of Chemistry and Chemical Engineering;Guangxi University;Marine Environmental Monitoring Center of Guangxi;
..............page:302-305
Use of AgNPs and gold electrode as substrates Raman enhancement for rapid detection of sulfur-containing pesticide residues at fruit
WEN Chang-chun;QIN Jiang-ke;JIANG Qing-ke;CENG Dan-dan;WEI Chun-fang;LIAO Su-qi;Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources of State Education;College of Chemistry & Pharmacy;Guangxi Normal University;
WEN Chang-chun;QIN Jiang-ke;JIANG Qing-ke;CENG Dan-dan;WEI Chun-fang;LIAO Su-qi;Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources of State Education;College of Chemistry & Pharmacy;Guangxi Normal University;
..............page:305-309
Isolation and identification of Aureobasidium pullulans in spoiled juice
XU Qiong;WANG Zhi-wei;CHEN Xin-qin;GU Wen-jia;QU Qin-feng;Shanghai Institute of Quality Inspection and Technical Research;
XU Qiong;WANG Zhi-wei;CHEN Xin-qin;GU Wen-jia;QU Qin-feng;Shanghai Institute of Quality Inspection and Technical Research;
..............page:310-313
Application of PCR-DGGE to analyze bacterial diversity in fermentation duck
MU Ying-chun;YANG Ya;YANG Wen-ping;SU Wei;Guizhou University;
MU Ying-chun;YANG Ya;YANG Wen-ping;SU Wei;Guizhou University;
..............page:314-318
Inactivation effects of high pressure combined with chemical germination inducers on Bacillus subtilis spores
ZHANG Zhong;SUN Jing;DU Wen-bin;WANG Yi-xiao;College of Agriculture;Ningxia University;
ZHANG Zhong;SUN Jing;DU Wen-bin;WANG Yi-xiao;College of Agriculture;Ningxia University;
..............page:319-323
Semi-quantitative risk assessment for Salmonella in ready-to-eat meat products in Guangdong province
ZHOU Shao-jun;LIANG Hui;HUANG Rui;Guangdong Provincial Center for Disease Control and Prevention;Guangdong Provincial Center for Disease Control and Prevention;Guangdong Provincial Institute of Public Health;
ZHOU Shao-jun;LIANG Hui;HUANG Rui;Guangdong Provincial Center for Disease Control and Prevention;Guangdong Provincial Center for Disease Control and Prevention;Guangdong Provincial Institute of Public Health;
..............page:324-328
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