1005-9989
2016 Issue 6
Synthesis of galactooligosaccharides by lactase from Kluyveromyces lactis
FU Wen-jia;JIANG Shu-juan;QIAN Fang;WANG Xue;MU Guang-qing;College of Food Science;Dalian Polytechnic University;Synergetic Innovation Center of Food Safety and Nutrition;Northeast Agricultural University;
FU Wen-jia;JIANG Shu-juan;QIAN Fang;WANG Xue;MU Guang-qing;College of Food Science;Dalian Polytechnic University;Synergetic Innovation Center of Food Safety and Nutrition;Northeast Agricultural University;
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zhong guo shi xie ma ling shu zhuan wei hui di san jie hui yuan dai biao da hui cheng gong zhao kai
wei shao fang ; fu ting ting ;
wei shao fang ; fu ting ting ;
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High cell density fermentation of β-amylase from Clostridium thermosulfurogenes in Eschericha coli
LIANG Yu;XU Yue-mei;LIANG Lian-hua;ZHOU Li-qin;MENG Jian-zong;College of Life Science& Technology;Guangxi University;Nanning Fermentation and Enzyme Engineering Research Center;
LIANG Yu;XU Yue-mei;LIANG Lian-hua;ZHOU Li-qin;MENG Jian-zong;College of Life Science& Technology;Guangxi University;Nanning Fermentation and Enzyme Engineering Research Center;
..............page:6-10
Evaluation of different saccharomyces cerevisiae strains on the antioxidant ingredients of mead
ZHANG Min;JIAN Hua-li;YANG You-hui;College of Food Science;South China Agricultural University;
ZHANG Min;JIAN Hua-li;YANG You-hui;College of Food Science;South China Agricultural University;
..............page:11-15
Effect of different yeasts on physicochemical properties, antioxidant ability and sensory of kiwifruit wine
LI Xing-chen;TANG Min;CAO Lin;XING Ya-ge;MA Li;Food and Bioengineering College;Xihua University;
LI Xing-chen;TANG Min;CAO Lin;XING Ya-ge;MA Li;Food and Bioengineering College;Xihua University;
..............page:16-20
Optimization of the mixed fermentation with high production process of probiotics
WANG Yu-yan;MAN Zhao-hong;DU Qi-jing;ZHU Feng;ZHAO Hong-kun;College of Food Science & Engineering;Qingdao Agricultural University;Shandong Research Center for Meat food Quality Safety;Qingdao Qian Di Kang Food Purification Technology Co.;Ltd.;
WANG Yu-yan;MAN Zhao-hong;DU Qi-jing;ZHU Feng;ZHAO Hong-kun;College of Food Science & Engineering;Qingdao Agricultural University;Shandong Research Center for Meat food Quality Safety;Qingdao Qian Di Kang Food Purification Technology Co.;Ltd.;
..............page:21-26
The postharvest treatment of apple brown rot disease with combined propanoic acid and hot water
LI Li;LIU Tao;NI Xin;LIU Cai-hong;WANG Yue-jin;WANG Yong;LUN Cai-zhi;Chinese Academy of Inspection and Quarantine;Comprehensive Technical Service Center for Linyi Entry-Exit Inspection and Quarantine Bureau;
LI Li;LIU Tao;NI Xin;LIU Cai-hong;WANG Yue-jin;WANG Yong;LUN Cai-zhi;Chinese Academy of Inspection and Quarantine;Comprehensive Technical Service Center for Linyi Entry-Exit Inspection and Quarantine Bureau;
..............page:28-32
Effect of ultrasound, acid electrolyzed functional water and used in combination on quality of Phaseolus vulgaris L. during storage
ZHANG Yu-lei;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;Shanxi Liuweizhai Industry Limited Company;
ZHANG Yu-lei;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;Shanxi Liuweizhai Industry Limited Company;
..............page:32-37
Shelf life prediction and storage stability of Tibetan Kefi r whey powder
FENG Fei;GUO Qi-zhen;MEI Jun;LI Yun-fei;School of Agriculture and Biology;Shanghai Jiao Tong University;Bor Luh Food Safety Center;Shanghai Jiao Tong University;
FENG Fei;GUO Qi-zhen;MEI Jun;LI Yun-fei;School of Agriculture and Biology;Shanghai Jiao Tong University;Bor Luh Food Safety Center;Shanghai Jiao Tong University;
..............page:38-42
Function evaluation of Eucommia tea auxiliary hypolipidemic action
MA Wei;ZENG Li;CHENG Jian;GUO Yan;HU Jian;RAN Xu;ZENG Fan-jun;Institute of Textiles and Food;Sichuan University;Guangdu Pharmaceutical Health Products Co.;Ltd.;Sichuan Center for Disease Control and Prevention;
MA Wei;ZENG Li;CHENG Jian;GUO Yan;HU Jian;RAN Xu;ZENG Fan-jun;Institute of Textiles and Food;Sichuan University;Guangdu Pharmaceutical Health Products Co.;Ltd.;Sichuan Center for Disease Control and Prevention;
..............page:43-45+50
Quality of black tea processed from different Oolong tea cultivars
CAI Lie-wei;ZHOU Yan-hua;YANG Shuang-xu;CAI Xiao-ling;WU Shi-bin;Zhangzhou College of Science and Technology;Tea Deep Processing Industry Technology Public Service Platform of Fujian Province;
CAI Lie-wei;ZHOU Yan-hua;YANG Shuang-xu;CAI Xiao-ling;WU Shi-bin;Zhangzhou College of Science and Technology;Tea Deep Processing Industry Technology Public Service Platform of Fujian Province;
..............page:46-50
Analysis on biochemical components of fuchsia tea leaves in Yunnan Menghai and spring shoots of Zijuan tea
WANG Zi-hao;Tea Science Department;Xinyang College of Agriculture and Forestry;
WANG Zi-hao;Tea Science Department;Xinyang College of Agriculture and Forestry;
..............page:51-55
..............page:55
Effects of UV-B radiation on quality and antioxidant properties of alfalfa(Medicago sativa L.) sprouts
WANG Jing;FENG Na-na;WANG Dan;JIANG Jing;WANG Tai-xia;LI Jing-yuan;College of Life Sciences;Henan Normal University;Engineering Laboratory of Green Medicinal Material Biotechnology;Henan Normal University;
WANG Jing;FENG Na-na;WANG Dan;JIANG Jing;WANG Tai-xia;LI Jing-yuan;College of Life Sciences;Henan Normal University;Engineering Laboratory of Green Medicinal Material Biotechnology;Henan Normal University;
..............page:56-60
Effect of Eurotium cristatum fermented dark tea on defecation and gut microbiota in BALB/c mice
YI Zhe;LIU Ting;CHEN Ran;HAO Bin-xiu;MENG Qing-jia;LI Song;DONG Zhi-zhong;WANG Chun-ling;COFCO Nutrition and Health Research Institute;
YI Zhe;LIU Ting;CHEN Ran;HAO Bin-xiu;MENG Qing-jia;LI Song;DONG Zhi-zhong;WANG Chun-ling;COFCO Nutrition and Health Research Institute;
..............page:61-66
Effects of cucumaria frondosa gunnerus polypeptide on immunity function of mice
XU Xian-feng;XU Lian;SUN Zi-zi;XU Xue-ping;SUN Xue;CHI Yu-sen;College of Food Science and Engineering;Qingdao Agricultural University;Beijing Spirit Net Biological Technology Co.;Ltd.;
XU Xian-feng;XU Lian;SUN Zi-zi;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:67-71
Effect on protection of the ratios of DHA/EPA on atherosclerosis in apolipoprotein E defi cient mice
ZHAO Xin;School of Food Engineering;Wuhan Institute of Technology;
ZHAO Xin;School of Food Engineering;Wuhan Institute of Technology;
..............page:71-74
Effect of short-term ingestion of salt-containing pig bone soup on dietary behavior and body weight of rats
KONG Yu-ting;LU Yan-ke;GAO Guan-zhen;KE Li-jing;RAO Ping-fan;College of Food Science and Biotechnology;Zhejiang Gongshang University;
KONG Yu-ting;LU Yan-ke;GAO Guan-zhen;KE Li-jing;RAO Ping-fan;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:75-79
Preparation of preserved apricot with superheated steam blanching and vacuum pulse osmotic dehydration
BAI Jun-wen;GAO Zhen-jiang;LIU Yu-jing;XU Sheng-rong;LUO Hui;School of Food and Biological Engineering;Jiangsu University;College of Engineering;China Agricultural University;School of Agricultural Equipment Engineering;Jiangsu University;
BAI Jun-wen;GAO Zhen-jiang;LIU Yu-jing;XU Sheng-rong;LUO Hui;School of Food and Biological Engineering;Jiangsu University;College of Engineering;China Agricultural University;School of Agricultural Equipment Engineering;Jiangsu University;
..............page:80-85
Optimization of corn reformed rice dried by microwave–air drying combination
LI Na;XIU Lin;ZHANG Hao;LI Sheng;QI Wei-hua;XIE Hui;LIU Jing-sheng;College of Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory on Wheat and Corn Further Processing;
LI Na;XIU Lin;ZHANG Hao;LI Sheng;QI Wei-hua;XIE Hui;LIU Jing-sheng;College of Food Science and Engineering;Jilin Agricultural University;National Engineering Laboratory on Wheat and Corn Further Processing;
..............page:86-92
Infrared radiation drying characteristics and mathematical model of yam
TANG Shang-wen;SUN Yong-lin;WANG Tong-qi;LIU Chuan-ju;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;College of Food Science & Technology;Huazhong Agricultural University;
TANG Shang-wen;SUN Yong-lin;WANG Tong-qi;LIU Chuan-ju;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;College of Food Science & Technology;Huazhong Agricultural University;
..............page:93-99
Changes of main active ingredients of Jun jujubes after steaming
ZHANG Na;LEI Fang;HUANG Shuai;GUO Dong-qi;College of Life Sciences;Tarim University;Construction Gorps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang;
ZHANG Na;LEI Fang;HUANG Shuai;GUO Dong-qi;College of Life Sciences;Tarim University;Construction Gorps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang;
..............page:99-103
The process of clarifi cation by liming in combination with decolorization by electrochemical auxiliary hydrogen peroxide oxidation for syrup
CHENG Hao;LI Li-jun;XIANG Fu-you;HUANG Cai-xing;FENG Shu-juan;XIA Zhao-bo;HUANG Wen-yi;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;
CHENG Hao;LI Li-jun;XIANG Fu-you;HUANG Cai-xing;FENG Shu-juan;XIA Zhao-bo;HUANG Wen-yi;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Collaborative Innovation Center of Guangxi Sugar Industry;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;
..............page:104-108
Comparison of several red bean functional component and antioxidation
REN Chuan-ying;LU Shu-wen;GAO Yang;LI Jia-lei;HONG Bin;WANG Kun-lun;YAO Xin-miao;XIE Xue-jun;Food Processing Research Institute;Heilongjiang Academy of Agricultural Sciences;
REN Chuan-ying;LU Shu-wen;GAO Yang;LI Jia-lei;HONG Bin;WANG Kun-lun;YAO Xin-miao;XIE Xue-jun;Food Processing Research Institute;Heilongjiang Academy of Agricultural Sciences;
..............page:109-112
The eluting method of the Trichosanthes kirilowii seeds with microbial auxiliary
LUO Xue;LEI Ning-fei;SUN Fen-fen;WU Hai-quan;Chengdu University of Technology;
LUO Xue;LEI Ning-fei;SUN Fen-fen;WU Hai-quan;Chengdu University of Technology;
..............page:113-116
Technological on peeling kiwifruit by steam blanching
CHEN Hai-feng;LIU Qing;ZENG Shu-qin;College of Mechanical and Electrical Engineering;Shaanxi University of Science &Technology;
CHEN Hai-feng;LIU Qing;ZENG Shu-qin;College of Mechanical and Electrical Engineering;Shaanxi University of Science &Technology;
..............page:117-120
Comparison of nutrient composition between salt liquid method and alkali method to peeling the walnut kernel pellicle
ZHAO Cong;LIU Hui-ping;YANG Xiao-xing;GAO Jie;DONG Yue;LIU Yi-kun;YAN Guo-pei;HAN Zhi-fei;Tianjin University of Science & Technology;
ZHAO Cong;LIU Hui-ping;YANG Xiao-xing;GAO Jie;DONG Yue;LIU Yi-kun;YAN Guo-pei;HAN Zhi-fei;Tianjin University of Science & Technology;
..............page:121-126
Preparation of chestnut shell brown pigment mimetic chocolate milk
JIN Li-ming;ZHOU Ge-yang;PAN Deng;ZHOU Zhi-hui;ZHANG Zong-yi;HU Wen-zhong;College of Life Science;Dalian Nationalities University;
JIN Li-ming;ZHOU Ge-yang;PAN Deng;ZHOU Zhi-hui;ZHANG Zong-yi;HU Wen-zhong;College of Life Science;Dalian Nationalities University;
..............page:126-129
..............page:129
Preparation on the microcapsulation of beef Maillard reaction products by complex coacervation
WANG Lu-xi;CHEN Tao;WU Shan-shan;WU Qiang;SUN Xiao-meng;College of Food Science and Technology;Yunnan Agricultural University;
WANG Lu-xi;CHEN Tao;WU Shan-shan;WU Qiang;SUN Xiao-meng;College of Food Science and Technology;Yunnan Agricultural University;
..............page:132-137
Analysis and evaluation of nutritive composition of defatted roe in large yellow croaker(Pseudosciaena crocea)
ZHAO Hui-shuang;CHENG Wen-jian;CHEN Li-jiao;LIANG Peng;ZHANG Hui-ting;JIN Hong;College of Food Science;Fujian Agriculture and Forestry University;
ZHAO Hui-shuang;CHENG Wen-jian;CHEN Li-jiao;LIANG Peng;ZHANG Hui-ting;JIN Hong;College of Food Science;Fujian Agriculture and Forestry University;
..............page:138-141
Preparation of mussel Kamaboko gel optimized by orthogonal design
CHEN Wei-ming;CHEN Li-jiao;CHENG Wen-jian;LIANG Peng;ZHONG Ji;ZHAO Hui-shuang;College of Food Science;Fujian Agriculture and Forestry University;
CHEN Wei-ming;CHEN Li-jiao;CHENG Wen-jian;LIANG Peng;ZHONG Ji;ZHAO Hui-shuang;College of Food Science;Fujian Agriculture and Forestry University;
..............page:142-149
Anti-fatigue effect of low-value marine fish hydrolysates
SHI Jia-hui;XUE Liang;CHEN Yan-hong;LI Yue;LIN Wei-wei;Zhejiang Institute of Sports Science;National Constitution and Fitness Technology Key Laboratory of Zhejiang Province;Laboratory Animal Center of Zhejiang University;Zhejiang College of Sports;
SHI Jia-hui;XUE Liang;CHEN Yan-hong;LI Yue;LIN Wei-wei;Zhejiang Institute of Sports Science;National Constitution and Fitness Technology Key Laboratory of Zhejiang Province;Laboratory Animal Center of Zhejiang University;Zhejiang College of Sports;
..............page:149-152
Effects of irradiation on the textural properties and moisture state of Chinese steamed bread during the period of storage
YANG Yong-jie;WU Li-gen;WANG An-na;National Engineering Laboratory for Wheat & Corn Further Processing;College of Food Science and Technology;Henan University of Technology;
YANG Yong-jie;WU Li-gen;WANG An-na;National Engineering Laboratory for Wheat & Corn Further Processing;College of Food Science and Technology;Henan University of Technology;
..............page:154-158
Effect of quinoa fl our on wheat dough rheological properties
ZHANG Yuan-yuan;LU Yu;A Rong;ZHANG Mei-li;College of Food Science and Engineering;Inner Mongolia Agricultural University;
ZHANG Yuan-yuan;LU Yu;A Rong;ZHANG Mei-li;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:159-163
Preliminary study on the evaluation indices of new potato fl our
ZHAO Yi-xin;MU Tai-hua;SUN Hong-nan;YANG Hai-yan;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
ZHAO Yi-xin;MU Tai-hua;SUN Hong-nan;YANG Hai-yan;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:164-172
Effect of different level of HPMC addition on rheological properties of dough and quality of Chinese steamed bread
XUAN Yi-feng;CHEN Ting-ting;WANG Yong-qian;ZHONG Xi-yang;School of Biology and Food Engineering;Hefei University of Technology;
XUAN Yi-feng;CHEN Ting-ting;WANG Yong-qian;ZHONG Xi-yang;School of Biology and Food Engineering;Hefei University of Technology;
..............page:173-178
Correlation of wheat protein, starch properties and deep-fried dough sticks quality
ZHANG Yuan;XUAN Yi-feng;CHEN Ting-ting;WANG Yong-qian;ZHONG Xi-yang;School of Biotechnology and Food Engineering;Hefei University of Technology;
ZHANG Yuan;XUAN Yi-feng;CHEN Ting-ting;WANG Yong-qian;ZHONG Xi-yang;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:178-182
Comparison of primary quality traits between brown rice and germinated brown rice
ZHANG Xin;SHI Li-li;DING De-liang;WANG Song-wen;CUI Jing;College of Agriculture and Resources & Enviroment science;Tianjin Agricultural University;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin;
ZHANG Xin;SHI Li-li;DING De-liang;WANG Song-wen;CUI Jing;College of Agriculture and Resources & Enviroment science;Tianjin Agricultural University;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin;
..............page:183-186
Effect of radio frequency on paddy storage quality
WU Xiao-jie;WAN Yun-lei;HAN Hong-xia;GAO Meng-xiang;College of Life Science;Yangtze University;Jingchu Food Research and Development Center;Yangtze University;
WU Xiao-jie;WAN Yun-lei;HAN Hong-xia;GAO Meng-xiang;College of Life Science;Yangtze University;Jingchu Food Research and Development Center;Yangtze University;
..............page:187-190
Effects of transglutaminase treatment on the quality of buckwheat
WANG Pei-pei;LIU Qing-ai;MA Yao-hong;YANG Jun-hui;MENG Qing-jun;YANG Yan;LIU Jian-long;Shandong Provincial Key Laboratory of Biosensors;Biology Institute;Shandong Academy of Sciences;College of Life Science;Shandong Normal University;
WANG Pei-pei;LIU Qing-ai;MA Yao-hong;YANG Jun-hui;MENG Qing-jun;YANG Yan;LIU Jian-long;Shandong Provincial Key Laboratory of Biosensors;Biology Institute;Shandong Academy of Sciences;College of Life Science;Shandong Normal University;
..............page:191-195
Infl uence of vibration type superfi ne grinding on physicochemical properties of whole common buckwheat powder
CHENG Jing-jing;WANG Jun;ZHOU Rui;College of Food and Bioengineering;Xuchang University;
CHENG Jing-jing;WANG Jun;ZHOU Rui;College of Food and Bioengineering;Xuchang University;
..............page:196-200
Application of Moringa oleifera leaf powder in cake
DUAN Li-li;JIA Hong-feng;XU Xiang-bo;AN Pan-yu;ZHAO Mei-li;SHANG Dan;College of Food Science and Technology;Sichuan Tourism University;
DUAN Li-li;JIA Hong-feng;XU Xiang-bo;AN Pan-yu;ZHAO Mei-li;SHANG Dan;College of Food Science and Technology;Sichuan Tourism University;
..............page:200-203
The paramenters optimization of the extruded system on the NSI value of corn germ
BAI Xing-da;YU Shuang-shuang;CHEN Shan-feng;School of Agricultural Engineering and Food Science;Shandong University of Technology;
BAI Xing-da;YU Shuang-shuang;CHEN Shan-feng;School of Agricultural Engineering and Food Science;Shandong University of Technology;
..............page:204-209
Optimizing the ultrasonic-assisted extraction of fl avonoids from Flammulina velutipes by orthogonal design
CHEN Gui-tang;TANG Jing;QI Guo-hong;YANG Zhi-ping;CHENG Shu-jie;ZHAO Li-yan;School of Engineering;China Pharmaceutical University;College of Food Science and Technology;Nanjing Agricultural University;
CHEN Gui-tang;TANG Jing;QI Guo-hong;YANG Zhi-ping;CHENG Shu-jie;ZHAO Li-yan;School of Engineering;China Pharmaceutical University;College of Food Science and Technology;Nanjing Agricultural University;
..............page:212-215
Optimization of microware-assisted extraction of isothiocyanates from Wasabi japonica by response surface methodology
LIU Yan-quan;CHEN Ze-ping;WANG Zheng-zheng;JIANG Zhen-ju;LI Yu-feng;College of Food Science and Bioengineering;Xihua University;
LIU Yan-quan;CHEN Ze-ping;WANG Zheng-zheng;JIANG Zhen-ju;LI Yu-feng;College of Food Science and Bioengineering;Xihua University;
..............page:216-223
Separation and analysis on glucosinolate from seeds of Thlaspi arvense
GAO Tian-yi;HUA Ling-yan;ZHENG Xi;XIA Wei;WU Xia;CHEN Jue;ZHANG Li-wei;ZHANG Wen-qing;East China University of Science and Technology;Jiading District Agricultural Technology Extension and Service Center;Yunnan Linyuan Fragrance Co.;Ltd.;
GAO Tian-yi;HUA Ling-yan;ZHENG Xi;XIA Wei;WU Xia;CHEN Jue;ZHANG Li-wei;ZHANG Wen-qing;East China University of Science and Technology;Jiading District Agricultural Technology Extension and Service Center;Yunnan Linyuan Fragrance Co.;Ltd.;
..............page:224-229
Optimization of extraction process of caffeine from Okra seed and evaluation of antioxidative activity
ZHENG Hong-yan;GAO Yang;WANG Hui-bin;College of Food Science and Engineering;Jilin Agricultural University;Jilin Sihuan Pharmaceutical Co.;Ltd.;
ZHENG Hong-yan;GAO Yang;WANG Hui-bin;College of Food Science and Engineering;Jilin Agricultural University;Jilin Sihuan Pharmaceutical Co.;Ltd.;
..............page:230-236
Extration and anti-oxidative activity of pigment from Cordyceps militaris
ZHU Zhen-yuan;LIU Yao;XUE Chun-mao;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
ZHU Zhen-yuan;LIU Yao;XUE Chun-mao;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
..............page:236-240
Effect of star anise extract on the preservation of red globe(Eriobotrya japonica)
LYU Ming-zhu;YU Shuang;ZHU En-jun;College of Food Science and Engineering;Collaborative Innovation Center for Modern Grain Circulation and Safety;Nanjing University of Finance and Economics;
LYU Ming-zhu;YU Shuang;ZHU En-jun;College of Food Science and Engineering;Collaborative Innovation Center for Modern Grain Circulation and Safety;Nanjing University of Finance and Economics;
..............page:241-247
Preparation and structure characterization of polysaccharide from Malus micromalus Makino wine
HUA Jun-li;YANG Hui;YANG Qi;School of Food & Biology Engineering;Shaanxi University of Science & Technology;
HUA Jun-li;YANG Hui;YANG Qi;School of Food & Biology Engineering;Shaanxi University of Science & Technology;
..............page:247-250
Purifi cation of Acer truncatum nervonic acid by high-speed countercurrent chromatography
ZHAO Yan;ZHU Jing;WANG Xiang-dong;College of Engineering;Shanxi Normal University;
ZHAO Yan;ZHU Jing;WANG Xiang-dong;College of Engineering;Shanxi Normal University;
..............page:251-254
Effect of different extraction methods on the quality of dietary fi ber from apple pomace
HOU Li-juan;MU Jian-lou;HE Si-lu;WANG Jie;College of Food Science and Technology;Agricultural University of Hebei;
HOU Li-juan;MU Jian-lou;HE Si-lu;WANG Jie;College of Food Science and Technology;Agricultural University of Hebei;
..............page:255-259
Extraction of allicin in garlic
SUN Yan;WANG Zhen;HUANG Qing-song;GE Zhao-hui;LIU Zhao-ming;ZHANG Qian;College of Pharmacy;Linyi University;College of Traditional Chinese Medicine;Guangdong Pharmaceutical University;
SUN Yan;WANG Zhen;HUANG Qing-song;GE Zhao-hui;LIU Zhao-ming;ZHANG Qian;College of Pharmacy;Linyi University;College of Traditional Chinese Medicine;Guangdong Pharmaceutical University;
..............page:260-263
..............page:264
Mass transfer process of peanut protein extracted by AOT/isooctane reverse micelles
WANG Li-min;CHEN Fu-sheng;LIU Kun-lun;YIN Li-jun;College of Food Science and Technology;Henan University of Technology;
WANG Li-min;CHEN Fu-sheng;LIU Kun-lun;YIN Li-jun;College of Food Science and Technology;Henan University of Technology;
..............page:266-269
Effect of enzymatic hydrolysis of compound pectinase on juice yield and anthocyanin extraction from blueberry
JIA Hong-bing;TIAN Ji-yuan;YU Juan;College of Food Science and Engineering;Qingdao Agricultural University;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;Ocean University of China;
JIA Hong-bing;TIAN Ji-yuan;YU Juan;College of Food Science and Engineering;Qingdao Agricultural University;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;Ocean University of China;
..............page:270-274
Preparation and characterization of amylose-octanol complex
YAN Yi-zhe;SHI Miao-miao;LIU Yan-qi;NIU Bin;School of Food Biological Engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center for Food Production and Safety;
YAN Yi-zhe;SHI Miao-miao;LIU Yan-qi;NIU Bin;School of Food Biological Engineering;Zhengzhou University of Light Industry;Collaborative Innovation Center for Food Production and Safety;
..............page:274-279
Desalinization process of soy peptides using mixed-bed ion exchange resin
ZHANG Zhong-yi;SHAO Wen-ke;CHAI Ying;School of food and Bioengineering;Zhengzhou University of Light Industry;
ZHANG Zhong-yi;SHAO Wen-ke;CHAI Ying;School of food and Bioengineering;Zhengzhou University of Light Industry;
..............page:280-286
Effect on the stability of the compound stabilizer of Koumiss beer
YIN Na;WANG Wei;WANG Xiao-biao;ZHANG Ya-nan;HUA Yu;MA Jing;WANG Qian-yu;WU Yun;College of Science and Technology;Xinjiang Agricultural University;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
YIN Na;WANG Wei;WANG Xiao-biao;ZHANG Ya-nan;HUA Yu;MA Jing;WANG Qian-yu;WU Yun;College of Science and Technology;Xinjiang Agricultural University;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:286-292
Industrial production research of β-amylase from soybean whey wastewater
GUAN Yan-yan;NIU Yan-ning;JIA Cai-feng;GAO Hong-liang;CUI Hong-liang;CHANG Zhong-yi;School of Life Science;East China Normal University;Pingdingshan Tianjing Plant Protein Industry Co.;LTD.;
GUAN Yan-yan;NIU Yan-ning;JIA Cai-feng;GAO Hong-liang;CUI Hong-liang;CHANG Zhong-yi;School of Life Science;East China Normal University;Pingdingshan Tianjing Plant Protein Industry Co.;LTD.;
..............page:293-297
Preparation and study of antioxidative activity of lipid-soluble cocoa polyphenol ester
GONG Ming-gui;ZHANG Qiao-ming;LI Xin-ling;College of Food and Bioengineering;Henan University of Science and Technology;Forestry College;Henan University of Science and Technology;
GONG Ming-gui;ZHANG Qiao-ming;LI Xin-ling;College of Food and Bioengineering;Henan University of Science and Technology;Forestry College;Henan University of Science and Technology;
..............page:298-301
Determination of ash content in baked food by microwave ashing method
FENG Xue-ya;HE Xing-zong;XIE Li-fang;LI Yun-song;LI Hao-yang;LI Rong;Inspection and Quarantine Technology Centre of Zhongshan Entry-Exit Inspection and Quarantine Bureau;
FENG Xue-ya;HE Xing-zong;XIE Li-fang;LI Yun-song;LI Hao-yang;LI Rong;Inspection and Quarantine Technology Centre of Zhongshan Entry-Exit Inspection and Quarantine Bureau;
..............page:304-306
Improvements on analysis of the content of tea polyphenols on milk tea
ZHANG Qian-mian;HUANG Hai-xia;Guangxi and Asean Inspection Testing Center for Food and Drug Safety;
ZHANG Qian-mian;HUANG Hai-xia;Guangxi and Asean Inspection Testing Center for Food and Drug Safety;
..............page:307-310
Selection of kiwifruit quality evaluation indexes based on mathematical statistic
XU Mu-dan;HUANG Meng;MA Ke-chun;ZHOU Dan;CAO Qing;Shaanxi Research Institute of Agricultural Products Processing Technology;School of Food and Biological Engineering;Shaanxi University of Science and Technology;
XU Mu-dan;HUANG Meng;MA Ke-chun;ZHOU Dan;CAO Qing;Shaanxi Research Institute of Agricultural Products Processing Technology;School of Food and Biological Engineering;Shaanxi University of Science and Technology;
..............page:310-314
..............page:315