1005-9989
2016 Issue 8
Influence of Sec-translocase chaperone SecDF on the growth,secretion and adhesion characteristics of Lactobacillus paracasei
ZHAO Wei;GUO Hui-yuan;REN Fa-zheng;CHEN Shang-wu;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHAO Wei;GUO Hui-yuan;REN Fa-zheng;CHEN Shang-wu;College of Food Science and Nutritional Engineering;China Agricultural University;
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di er jie ya ma zi you chan ye lian meng da hui zuo chan ye fa zhan lun tan yuan man luo mu
wei shao fang ;
wei shao fang ;
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neng rang ni bian shou de zhi fang
ping zi ;jo whelan;
ping zi ;jo whelan;
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2016 zhong guo tang guo ling shi zhan zuo ning bo qiu ji bing zhan yu bei hui zai jing ju xing
wei shao fang ;
wei shao fang ;
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Screening of Lactobacillus casei 05-20 with potential probiotic properties
YAN Meng-jie;LU Hai-qiang;LI Chen;GU Xin-xi;LI Hao-yang;TIAN Hong-tao;College of Food Science and Technology;Agricultural University of Hebei;
YAN Meng-jie;LU Hai-qiang;LI Chen;GU Xin-xi;LI Hao-yang;TIAN Hong-tao;College of Food Science and Technology;Agricultural University of Hebei;
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Fermentation strain of potato lactic acid bacteria beverage
LIU Cong-hui;LIU Min;HAN Yu-mei;College of Food Science and Engineering;Inner Mongolia Agricultural University;
LIU Cong-hui;LIU Min;HAN Yu-mei;College of Food Science and Engineering;Inner Mongolia Agricultural University;
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Effects of carbon sources on 3-phenoxybenzoic acid degradation by Aspergillus oryzae M-4 in co-metabolism way
SU Hong-nan;YU Zhi-qiang;HUANG Zi-lin;CHI Yuan-long;JIA Dong-ying;YAO Kai;College of Light Industry and Food;Sichuan University;College of Medicine and Nursing;Chengdu University;
SU Hong-nan;YU Zhi-qiang;HUANG Zi-lin;CHI Yuan-long;JIA Dong-ying;YAO Kai;College of Light Industry and Food;Sichuan University;College of Medicine and Nursing;Chengdu University;
..............page:19-23
Optimum technology on the mutation breeding of the AFB1 degradation of Aspergillus niger by electron beam irradiation
CHEN Xiao-ping;MA Qian;XIE Jing;LIU Chao;College of Food Science and Engineering;Jilin Agricultural University;Jilin Yi Fu Electron Accelerator Ltd.;Changchun Laoliu Zhu Ltd.;
CHEN Xiao-ping;MA Qian;XIE Jing;LIU Chao;College of Food Science and Engineering;Jilin Agricultural University;Jilin Yi Fu Electron Accelerator Ltd.;Changchun Laoliu Zhu Ltd.;
..............page:23-26
Effect of nitric oxide intermittent fumigation on quality of ‘Munage’ table grapes during storage
ZHANG Zheng;WANG Qian;WU Bin;WEI Jia;ZHOU Jiang;MENG Fan-kun;ZHANG Hui;Institute of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;Xinjiang Laboratory of Agro-products Quality and Safety;
ZHANG Zheng;WANG Qian;WU Bin;WEI Jia;ZHOU Jiang;MENG Fan-kun;ZHANG Hui;Institute of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;Xinjiang Laboratory of Agro-products Quality and Safety;
..............page:28-33
The interaction of spermidine and ethylene on physiological and biochemical in Xinjiang “Saimaiti” apricot
WANG Qian;ZHANG Hui;ZHANG Zheng;BAO Xiao-wei;SHEN Yong-juan;SUN Peng;Institute of Food Sciences and Medicine;Xinjiang Agricultural University;
WANG Qian;ZHANG Hui;ZHANG Zheng;BAO Xiao-wei;SHEN Yong-juan;SUN Peng;Institute of Food Sciences and Medicine;Xinjiang Agricultural University;
..............page:34-38
Influence of the different heat processing over the yeast on liquor-brewing
ZHOU Ping;LUO Hui-bo;HUANG Dan;DENG Bo;SHEN Cai-ping;WU Jie-feng;FENG Xing-yao;WANG Hong;College of Bioengineering;Sichuan University of Science & Engineering;Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province;Luzhou Laojiao Co.;Ltd.;National Engineering Research Center of Solid-state Brewing;
ZHOU Ping;LUO Hui-bo;HUANG Dan;DENG Bo;SHEN Cai-ping;WU Jie-feng;FENG Xing-yao;WANG Hong;College of Bioengineering;Sichuan University of Science & Engineering;Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province;Luzhou Laojiao Co.;Ltd.;National Engineering Research Center of Solid-state Brewing;
..............page:39-44
Effect of aging method on texture characteristics and quality of mini sweet potato
YANG Ye;YU Han-chen;LU Guo-quan;Institute of Root & Tuber Crops of Zhejiang A & F University;The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province;
YANG Ye;YU Han-chen;LU Guo-quan;Institute of Root & Tuber Crops of Zhejiang A & F University;The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province;
..............page:45-50
Effect of decolorization treatment on the properties of rapeseed antithrombotic peptides
ZHAO Hui;ZHANG Shao-bing;LI Mei-juan;YIN Li-jun;WANG Zi-wei;School of Food Science and Technology;Henan University of Technology;Henan Food Industry and Science Research Institute Limited Company;
ZHAO Hui;ZHANG Shao-bing;LI Mei-juan;YIN Li-jun;WANG Zi-wei;School of Food Science and Technology;Henan University of Technology;Henan Food Industry and Science Research Institute Limited Company;
..............page:51-55
Effects of treatment conditions on capsaicinoid content in dry red peppers
FU Yang;HUANG Yu-ting;HUANG Zi-lin;JIA Dong-ying;CHI Yuan-long;YAO Kai;College of Light Industry and Food;Sichuan University;College of Medicine and Nursing;Chengdu University;
FU Yang;HUANG Yu-ting;HUANG Zi-lin;JIA Dong-ying;CHI Yuan-long;YAO Kai;College of Light Industry and Food;Sichuan University;College of Medicine and Nursing;Chengdu University;
..............page:55-58
Preparation of collagen peptides from the body wall of starfish Asterina pectinifera and their antioxidant activities
LIU Kun;JIANG Bin;WANG Qiu-kuan;HE Yun-hai;Dalian Ocean University;National R & D Branch Center For Seaweed Processing;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;
LIU Kun;JIANG Bin;WANG Qiu-kuan;HE Yun-hai;Dalian Ocean University;National R & D Branch Center For Seaweed Processing;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;
..............page:59-63
Optimization for hydrolysis egg white protein by Protamex
ZUO Xiao-xin;ZHU Long-ji;JIN Xiao-jun;ZHAN Jin-shun;HUO Yong-jiu;ZHAO Guo-qi;College of Animal Science and Technology;Yangzhou University;
ZUO Xiao-xin;ZHU Long-ji;JIN Xiao-jun;ZHAN Jin-shun;HUO Yong-jiu;ZHAO Guo-qi;College of Animal Science and Technology;Yangzhou University;
..............page:64-69
Preparation of Tartary buckwheat globulin peptides by digestive protease hydrolysis sequentially and its antioxidant activity
HE Xiao-lan;XU Qing-zhong;WANG Zhu-ting;MO Xiao-chuan;LEI Ting-wen;LI Hong-mei;School of Basic Medical Sciences;Guizhou Medical University;
HE Xiao-lan;XU Qing-zhong;WANG Zhu-ting;MO Xiao-chuan;LEI Ting-wen;LI Hong-mei;School of Basic Medical Sciences;Guizhou Medical University;
..............page:70-75
Preparation of high concentration EPA/DHA triglyceride catalyzed by sodium methoxide
LI Jiang;SHEN Jun-ping;WANG Shu-chun;ZHAO Chuan-jing;SHAN Xing-fu;Key Lab of Marine Bioactive Substances;The First Institute of Oceanography;State Oceanic Administration;Qing Dao Auhai Biotech CO.;Ltd.;
LI Jiang;SHEN Jun-ping;WANG Shu-chun;ZHAO Chuan-jing;SHAN Xing-fu;Key Lab of Marine Bioactive Substances;The First Institute of Oceanography;State Oceanic Administration;Qing Dao Auhai Biotech CO.;Ltd.;
..............page:75-78
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Difference effect of lipid composition in the feces of high-fat rat with chitosan oligosaccharide, resistant starch and its compound
ZHOU Zhong-kai;LI Ying;WANG Jun-xuan;WEI Ze-feng;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
ZHOU Zhong-kai;LI Ying;WANG Jun-xuan;WEI Ze-feng;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:79-83
The strengthen process of phosphate flocculating sedimentation by CaSO3 for remelts syrup of brown granulated sugar
XIA Zhao-bo;LI Li-jun;FENG Shu-juan;CHENG Hao;XIANG Fu-you;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;
XIA Zhao-bo;LI Li-jun;FENG Shu-juan;CHENG Hao;XIANG Fu-you;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;
..............page:84-88
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Optimization on the processing and preservation technologies of candied lotus root
HAN Miao-miao;HU Xiao-xiao;WU Wen-qin;YI Yang;MIN Ting;WANG Li-mei;College of Food Science & Engineering;Wuhan Polytechnic University;College of Biological & Pharmaceutical Engineering;Wuhan Polytechnic University;Hubei Engineering Research Center for Fresh Food;
HAN Miao-miao;HU Xiao-xiao;WU Wen-qin;YI Yang;MIN Ting;WANG Li-mei;College of Food Science & Engineering;Wuhan Polytechnic University;College of Biological & Pharmaceutical Engineering;Wuhan Polytechnic University;Hubei Engineering Research Center for Fresh Food;
..............page:89-93
Experiments and design of energy-efficient banana slices hot-air dryer
GONG Gui-fen;LI Yang;College of Light Industry and Energy;Shaanxi University of Science and Technology;College of Design and Art;Shaanxi University of Science and Technology;
GONG Gui-fen;LI Yang;College of Light Industry and Energy;Shaanxi University of Science and Technology;College of Design and Art;Shaanxi University of Science and Technology;
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Optimization of nitrogen infiltration explosion puffing drying process for apple slice by response surface methodology
WANG Juan;CHEN Hai-feng;WANG Jing;School of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;
WANG Juan;CHEN Hai-feng;WANG Jing;School of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;
..............page:97-103
Application of principal component analysis in texture quality evaluation of spiced meats
HUANG Yan-mei;HUAN Yan-jun;School of Food Science and Technology;Jiangnan University;
HUANG Yan-mei;HUAN Yan-jun;School of Food Science and Technology;Jiangnan University;
..............page:106-109
Effect of methyl cellulose on quality of emulsification sausage
LU Zhi-juan;GAO Hai-yan;College of Life Science;Shanghai University;
LU Zhi-juan;GAO Hai-yan;College of Life Science;Shanghai University;
..............page:110-113
The effect of processing parameters on gelling property of tilapia surimi
ZHANG Xiao-dong;JIANG Hong-rui;LIU Xiao-ling;Institute of Light Industry and Food Engineering;Guangxi University;
ZHANG Xiao-dong;JIANG Hong-rui;LIU Xiao-ling;Institute of Light Industry and Food Engineering;Guangxi University;
..............page:114-120
Effect of collagen hydrolysates from tilapia fish scale on the proliferation and differentiation of MC3T3-E1
WU Qian;SHEN Xuan-ri;WU Lin-he;ZHANG Pei;SU Yue;College of Food Science;Hainan University;
WU Qian;SHEN Xuan-ri;WU Lin-he;ZHANG Pei;SU Yue;College of Food Science;Hainan University;
..............page:120-124
Character of Saccharomyces boulardii during dough fermentation
MA Rong-can;LI Zhi-jian;LI Hai-feng;College of Food Science and Technology;Henan University of Technology;
MA Rong-can;LI Zhi-jian;LI Hai-feng;College of Food Science and Technology;Henan University of Technology;
..............page:126-129
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Effect of soybean flour on quality of wheat flour and noodles
WANG Na;ZHENG Xue-ling;MA Sen;College of Food Science and Technology;Henan University of Technology;
WANG Na;ZHENG Xue-ling;MA Sen;College of Food Science and Technology;Henan University of Technology;
..............page:130-136
Effect of tea polyphenols on the bread quality and polyphenols antioxidant activity
DUAN Yun-long;LIANG Yi;LI Bing;ZHANG Xia;LI Lin;College of Light Industry and Food Science;South China University of Technology;Guangdong Zhongqingfengtai Biochemical Technology Co.;LTD.;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;Dongguan University of Technology;
DUAN Yun-long;LIANG Yi;LI Bing;ZHANG Xia;LI Lin;College of Light Industry and Food Science;South China University of Technology;Guangdong Zhongqingfengtai Biochemical Technology Co.;LTD.;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety;Dongguan University of Technology;
..............page:137-142
Optimization on reheating steamed buns process by microwave
HU Wen-wei;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 Co.;Ltd.;
HU Wen-wei;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 Co.;Ltd.;
..............page:143-147
Research progress of wheat allergens and allergy symptoms
LI Xi;XUE Wen-tong;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Xi;XUE Wen-tong;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:147-152
Effects of κ-carrageenan on the functional characteristics and structure of gluten
ZHAO Lei;ZHANG Xiao-mei;YU Xiao-lin;HU Zhuo-yan;College of Food Science;South China Agricultural University;Zhengzhou Institute of Technology;
ZHAO Lei;ZHANG Xiao-mei;YU Xiao-lin;HU Zhuo-yan;College of Food Science;South China Agricultural University;Zhengzhou Institute of Technology;
..............page:153-158
Homogeneous modification of dietary fiber from lotus seedpod and its physicochemical and application properties
HU Xiao-xiao;ZHANG Jie;GONG Chao;YI Yang;WANG Hong-xun;WANG Li-mei;College of Biological and Pharmaceutical Engineering;Wuhan Polytechnic University;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Engineering Research Center for Fresh Food;
HU Xiao-xiao;ZHANG Jie;GONG Chao;YI Yang;WANG Hong-xun;WANG Li-mei;College of Biological and Pharmaceutical Engineering;Wuhan Polytechnic University;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Engineering Research Center for Fresh Food;
..............page:159-164
Components analysis and nutritional value evaluation of nutrition fortified rice with high dietary fiber
ZHANG Hui;HU Hong-hai;CHEN Zhen;LIN Qin-lu;DENG Xue-liang;ZHANG Hong;College of Food Science and Engineering;Central South University of Forestry and Technology;Institute of Agro-products Processing Science and Technology;CAAS/Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;College of Staple Food Technology;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;
ZHANG Hui;HU Hong-hai;CHEN Zhen;LIN Qin-lu;DENG Xue-liang;ZHANG Hong;College of Food Science and Engineering;Central South University of Forestry and Technology;Institute of Agro-products Processing Science and Technology;CAAS/Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;College of Staple Food Technology;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:165-169
Oxidative stability and effect on rat’s blood lipid and blood glucose of oat bran oil
DENG Yang;XU Xiu-ju;SUN Zhi;LU Cheng-de;School of Public Health;Baotou Medical College;Inner Mongolia San Zhu Liang Co.;Ltd.;
DENG Yang;XU Xiu-ju;SUN Zhi;LU Cheng-de;School of Public Health;Baotou Medical College;Inner Mongolia San Zhu Liang Co.;Ltd.;
..............page:169-172
Extraction process and antioxidant activity of polysaccharides from rattan stem of Trichosanthes kirilowii Maxim
CAI Dong-qing;YANG Li;CHEN Yan-li;GAO Zhen-qiu;HOU Zong-kun;WANG Bo-chu;College of Food Science and Light Industry;Nanjing University of Technology;Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;School of Pharmacy;Yancheng Teachers University;
CAI Dong-qing;YANG Li;CHEN Yan-li;GAO Zhen-qiu;HOU Zong-kun;WANG Bo-chu;College of Food Science and Light Industry;Nanjing University of Technology;Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;School of Pharmacy;Yancheng Teachers University;
..............page:174-179
Response surface methodology for optimization of ultrasonic-assisted extraction process and antioxidant avtivity on Siraitia grosvenorii polysaccharides
CHEN Yang;YANG Xiao-sheng;YANG Juan;Pharmaceutical College;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
CHEN Yang;YANG Xiao-sheng;YANG Juan;Pharmaceutical College;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
..............page:180-184
Isolation, purification and antioxidant activity of polysaccharide from Codonopsis Lanceolata
CHEN Zhi-yin;YANG Xiao-bin;LUO Qiu-shi;ZOU Kun;College of Agriculture & Biotechnology;Hunan University of Humanities;Science & Technology;Loudi Institute of Agricultural Science;
CHEN Zhi-yin;YANG Xiao-bin;LUO Qiu-shi;ZOU Kun;College of Agriculture & Biotechnology;Hunan University of Humanities;Science & Technology;Loudi Institute of Agricultural Science;
..............page:185-190
Extraction of L- Arabinose from beet pulp by acid hydrolysis
CHENG Ya-yun;LI Xue-cui;ZHENG Lin;LI Guan-hao;JIN Qing;College of Agricultural;Yanbian University;
CHENG Ya-yun;LI Xue-cui;ZHENG Lin;LI Guan-hao;JIN Qing;College of Agricultural;Yanbian University;
..............page:191-194
Extraction of oligosaccharides from Eleochairistoberosa
SHUAI Liang;LIAO Zi-you;SONG Mu-bo;LIAO Ling-yan;DUAN Zhen-hua;LUO Yang-he;CAI Wen;Institute of Food Science and Engineering Technology;Guangxi Water Chestnut Process Engineering Technology Research Center;Hezhou University;
SHUAI Liang;LIAO Zi-you;SONG Mu-bo;LIAO Ling-yan;DUAN Zhen-hua;LUO Yang-he;CAI Wen;Institute of Food Science and Engineering Technology;Guangxi Water Chestnut Process Engineering Technology Research Center;Hezhou University;
..............page:195-200
Ultrasonic-aided alkali extraction and structural analysis of soluble dietary fiber from fragrant pear pomace
DONG Juan;SHI Xue-wei;WEI Chang-qing;ZHENG Xiao-ji;TANG Feng-xian;HUANG Pei;SUN Jing-tao;Food College;Shihezi University;
DONG Juan;SHI Xue-wei;WEI Chang-qing;ZHENG Xiao-ji;TANG Feng-xian;HUANG Pei;SUN Jing-tao;Food College;Shihezi University;
..............page:200-205
Separation, purification and antioxidant capacities of 6-gingerol
MA Long-li;LI Gang;YE Fei-fei;ZHANG Qing-ya;YU De-shun;YU Hai;College of Chemistry and Chemical Engineering;Guizhou University;Supercritical Fluids Research Center;State Key Laboratory of Environmental Geochemistry;Institute of Geochemistry;Chinese Academy of Sciences;
MA Long-li;LI Gang;YE Fei-fei;ZHANG Qing-ya;YU De-shun;YU Hai;College of Chemistry and Chemical Engineering;Guizhou University;Supercritical Fluids Research Center;State Key Laboratory of Environmental Geochemistry;Institute of Geochemistry;Chinese Academy of Sciences;
..............page:206-209
Antioxidation activities and extraction of vanilin from vanilla pods by microwave
LIU Jun-hai;LI Zhi-zhou;WANG Jun-hong;College of Chemistry & Environmental Science;Shaanxi University of Technology;
LIU Jun-hai;LI Zhi-zhou;WANG Jun-hong;College of Chemistry & Environmental Science;Shaanxi University of Technology;
..............page:210-216
Extraction and antioxidant activity of β-carotene from pitaya
LI Hai-li;LIU Kai-dong;CHEN Yan;YUAN Chang-chun;CHEN Yang-xiao;Life Science and Technology School;Lingnan Normal University;
LI Hai-li;LIU Kai-dong;CHEN Yan;YUAN Chang-chun;CHEN Yang-xiao;Life Science and Technology School;Lingnan Normal University;
..............page:217-222
Optimization of extraction on propolis and preparation of propolis tablet
ZHANG Qi-an;WANG Kun;YANG Shao-bo;Shandong Huakang Honey Products Co.;Ltd.;Shandong Huahan Foods Co.;Ltd.;
ZHANG Qi-an;WANG Kun;YANG Shao-bo;Shandong Huakang Honey Products Co.;Ltd.;Shandong Huahan Foods Co.;Ltd.;
..............page:223-228
Composition and extraction conditions of protein from grape seed cake
GAO Ya-xin;LIU Lin-lin;YU Hong-song;LIU Wei-yue;XIE Chun-yan;College of Life Science;Langfang Teachers University;Edible and Medicinal Fungi Research and Development Center of Hebei Universities;
GAO Ya-xin;LIU Lin-lin;YU Hong-song;LIU Wei-yue;XIE Chun-yan;College of Life Science;Langfang Teachers University;Edible and Medicinal Fungi Research and Development Center of Hebei Universities;
..............page:228-232
..............page:232
The main biological activity and preparation of anthocyanins
TONG Xin;ZHANG Ming-wei;CHI Jian-wei;ZHANG Yan;LIU Lei;DENG Yuan-yuan;ZHANG Rui-fen;College of Food Science;South China Agricultural University;Sericultural & Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;
TONG Xin;ZHANG Ming-wei;CHI Jian-wei;ZHANG Yan;LIU Lei;DENG Yuan-yuan;ZHANG Rui-fen;College of Food Science;South China Agricultural University;Sericultural & Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;
..............page:233-238
The degradation behaviors of lutein, sterols and triterpene dialcohol in olive oil under Rancimat accelerated oxidation conditions
GU Qiang;YI Xiao-juan;SHI Jing;Technology Center;Zhangjiagang Entry-Exit Inspection and Quarantine Bureau;
GU Qiang;YI Xiao-juan;SHI Jing;Technology Center;Zhangjiagang Entry-Exit Inspection and Quarantine Bureau;
..............page:240-243
Highly selective oxidation of lignin β-O-4 two polymers compound by performic acid
LI Xiao-hong;ZOU Shu-liang;School of Pharmaceutical Engineering;Guizhou Institute of Technology;
LI Xiao-hong;ZOU Shu-liang;School of Pharmaceutical Engineering;Guizhou Institute of Technology;
..............page:244-248
Comparison on stability of α-acid in hops and β-cyclodextrin complex
ZHANG Hai-rong;YAN Jing-jing;LIU Jun;CHEN Jin-e;Laboratory of Biochemical Analysis;Xinzhou Teachers University;
ZHANG Hai-rong;YAN Jing-jing;LIU Jun;CHEN Jin-e;Laboratory of Biochemical Analysis;Xinzhou Teachers University;
..............page:249-253
Evaluation on the control effect of sodium carbonate and sodium bicarbonate against blue mold of citrus
XU Dong-mei;ZHANG Yan-ning;ZHANG Lan;LI Jiao;MAO Lian-gang;JIANG Hong-yun;Key Lab of Agro-product Safety Risk Evaluation;Ministry of Agriculture;Institute of Plant Protection;Chinese Academy of Agricultural Sciences;
XU Dong-mei;ZHANG Yan-ning;ZHANG Lan;LI Jiao;MAO Lian-gang;JIANG Hong-yun;Key Lab of Agro-product Safety Risk Evaluation;Ministry of Agriculture;Institute of Plant Protection;Chinese Academy of Agricultural Sciences;
..............page:254-258
Application of microwave digestion method in analysis of amino acid
WU Ying-ting;FU Wen-zhuo;ZHENG Mei-qing;ZHAO Shu-rui;XUE Bing;Capital Medical University Core Facilities Center;
WU Ying-ting;FU Wen-zhuo;ZHENG Mei-qing;ZHAO Shu-rui;XUE Bing;Capital Medical University Core Facilities Center;
..............page:260-264
Determination method of total flavonoids in herbal tea
XIE Li-fen;WANG Hai-dong;JIANG Shui-hong;ZHA Sheng-hua;ZHANG Hong;WANG Jun-liang;TongRenTang Health-Pharmaceutical Co.;Ltd.;
XIE Li-fen;WANG Hai-dong;JIANG Shui-hong;ZHA Sheng-hua;ZHANG Hong;WANG Jun-liang;TongRenTang Health-Pharmaceutical Co.;Ltd.;
..............page:265-267
Analysis and determination of trace elements in milk powder
MENG Qing-zhu;QI Li-jie;WANG Ying;College of Chemistry and Chemical Engineering;Shenyang Normal University;
MENG Qing-zhu;QI Li-jie;WANG Ying;College of Chemistry and Chemical Engineering;Shenyang Normal University;
..............page:268-270
Electrochemical determination of vitamin C on platinum microelectrode
ZHANG Jun-xia;HE Bao-shan;ZHANG Chang-hui;School of Food Science and Technology;Henan University of Technology;Henan Medical College;
ZHANG Jun-xia;HE Bao-shan;ZHANG Chang-hui;School of Food Science and Technology;Henan University of Technology;Henan Medical College;
..............page:271-275
Comparative on the determination method of total flavonoids in onion
CHEN Ai-yang;WAN Duan-ji;WANG Shu-lian;LI You;School of Resources and Environmental Engineering;Hubei University of Technology;Industrial Fermentation Collaborative Innovation Center in Hubei Province;Key Laboratory of Fermentation Engineering;Ministry of Education;
CHEN Ai-yang;WAN Duan-ji;WANG Shu-lian;LI You;School of Resources and Environmental Engineering;Hubei University of Technology;Industrial Fermentation Collaborative Innovation Center in Hubei Province;Key Laboratory of Fermentation Engineering;Ministry of Education;
..............page:276-279
Determination method of 7 functional phenolic acids in blueberry fermentation beverage by SPE-UPLC
JIN Zhen-tao;LIN Dan;WANG Xiao-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;Guangdong Sino Nutri-food Biological Technology Co.;Ltd.;Jilin Xinkeqi Health Food Co.;Ltd.;
JIN Zhen-tao;LIN Dan;WANG Xiao-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;Guangdong Sino Nutri-food Biological Technology Co.;Ltd.;Jilin Xinkeqi Health Food Co.;Ltd.;
..............page:280-284
Detection of prohibited food additives Rhodamine B by carbon quantum dots/polypyrrole modified electrode
MA Sa;CHEN Zhi-dong;School of Petrochemical Engineering;Changzhou University;
MA Sa;CHEN Zhi-dong;School of Petrochemical Engineering;Changzhou University;
..............page:284-288
Determination of 1-naphthylacetic acid in fruits by solid phase extraction and high performance liquid chromatography with fluorescence detector
ZHONG Ling-li;HU Li;FU Cheng-ping;GUO Ling-an;MAO Jian-fei;LI Xi;YE Xian-lin;Analysis and Testing Center of Sichuan Academy of Agricultural Sciences;Agricultural Product Quality and Safety Risk Assessment Laboratory of Agricultural Ministry;
ZHONG Ling-li;HU Li;FU Cheng-ping;GUO Ling-an;MAO Jian-fei;LI Xi;YE Xian-lin;Analysis and Testing Center of Sichuan Academy of Agricultural Sciences;Agricultural Product Quality and Safety Risk Assessment Laboratory of Agricultural Ministry;
..............page:289-292
Simulation experiment of pork preservation with non-edible substances of borax
LI Jin-man;DENG Wei-ya;DENG Hong-yu;YANG Jun;LIU Fang-fang;Food Institute;Shenzhen Academy of Metrology and Quality Inspection;
LI Jin-man;DENG Wei-ya;DENG Hong-yu;YANG Jun;LIU Fang-fang;Food Institute;Shenzhen Academy of Metrology and Quality Inspection;
..............page:293-296
Detection of Listera monocytogenes by LAMP
GU Si-yu;ZHANG Hong-xing;JIN Jun-hua;XIE Yuan-hong;Faculty of Food Science and Engineering;Beijing University of Agriculture;
GU Si-yu;ZHANG Hong-xing;JIN Jun-hua;XIE Yuan-hong;Faculty of Food Science and Engineering;Beijing University of Agriculture;
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Analysis for food microbial community structure
DENG Bin;YANG Qin;QIN Yin;ZHOU Jian-li;School of Pharmaceutical Engineering;Guizhou Institute of Technology;School of Light Industry Engineering;Guizhou Institute of Technology;
DENG Bin;YANG Qin;QIN Yin;ZHOU Jian-li;School of Pharmaceutical Engineering;Guizhou Institute of Technology;School of Light Industry Engineering;Guizhou Institute of Technology;
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