1002-6630
2013 Issue 17
Purification and Molecular Mass Determination of Lily Polysaccharides
CHEN Zhi-gang;ZHU Quan;WANG Fen;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;
CHEN Zhi-gang;ZHU Quan;WANG Fen;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;
..............page:1-4
Effects of Arabic Gum and Carboxymethylcellulose (CMC) on Rheological and Baking Properties of Buckwheat Dough
LIU Yan;HUANG Wei-ning;JIA Chun-li;WANG Feng;RAYAS-DUARTE Patricia;State Key Laboratory of Food Science and Technology;Jiangnan University;MagiBake International Co. Ltd.;Food and Agricultural Products Research Center;Oklahoma State University;
LIU Yan;HUANG Wei-ning;JIA Chun-li;WANG Feng;RAYAS-DUARTE Patricia;State Key Laboratory of Food Science and Technology;Jiangnan University;MagiBake International Co. Ltd.;Food and Agricultural Products Research Center;Oklahoma State University;
..............page:5-9
Antioxidant Capacity and Isozymes of Polyphenol Oxidase from Toona sinensis during Different Growth Periods
WANG Cheng;ZHANG Jing-fang;ZHANG Yan;YAN Ming-ming;WANG Li-mei;College of Forestry;Northwest A&F University;
WANG Cheng;ZHANG Jing-fang;ZHANG Yan;YAN Ming-ming;WANG Li-mei;College of Forestry;Northwest A&F University;
..............page:10-14
Effect of Garlic Powder on Properties of Heat-induced Gel from Porcine Salt-soluble Protein
LI Jun-guang;LI Zeng;JIANG Ai-min;ZHOU Quan;QU Zhi;WU Lan-fang;College of Food Science;South China Agricultural University;
LI Jun-guang;LI Zeng;JIANG Ai-min;ZHOU Quan;QU Zhi;WU Lan-fang;College of Food Science;South China Agricultural University;
..............page:15-18
..............page:17
Effect of Oxidation Degree on Heat-induced Gel Formation and Physico-chemical Properties of Myofibrillar Protein
HU Zhong-liang;ZOU Yu-feng;LIN Yu-hai;PU Qi;XU Xing-lian;Key Laboratory of Meat Products Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;China Idea & Innovation Center;Hormel Group;College of Food Science and Technology;Nanjing Agricultural University;
HU Zhong-liang;ZOU Yu-feng;LIN Yu-hai;PU Qi;XU Xing-lian;Key Laboratory of Meat Products Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;China Idea & Innovation Center;Hormel Group;College of Food Science and Technology;Nanjing Agricultural University;
..............page:19-22
Isolation and Characterization of Collagens from Skin of Grass Carp (Ctenopharyngodon idellus ) and Snakehead (Channa argus )
WANG Zhong-wen;WANG Hai-bo;LIANG Yan-ping;LI Yun-yan;WANG Min;WANG Hai-ying;College of Food Science and Engineering;Wuhan Polytechnic University;Tongji Medical College;Huazhong University of Science and Technology;
WANG Zhong-wen;WANG Hai-bo;LIANG Yan-ping;LI Yun-yan;WANG Min;WANG Hai-ying;College of Food Science and Engineering;Wuhan Polytechnic University;Tongji Medical College;Huazhong University of Science and Technology;
..............page:23-27
Molecular Weight and Antioxidant Activity of Enzymatic Hydrolysates of Silver Carp
LI Xiang-hong;CHEN Zhi-jun;LIU Yong-le;YU Jian;WANG Fa-xiang;WANG Jian-hui;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;
LI Xiang-hong;CHEN Zhi-jun;LIU Yong-le;YU Jian;WANG Fa-xiang;WANG Jian-hui;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;
..............page:28-32
Screening of Key Indicators to Evaluate the Eating Quality of Emulsified Mutton Sausage
WANG Lin-chen;WANG Zhen-yu;XIA An-qi;CHEN Li;ZHANG De-quan;Key Laboratory of Agro-product Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-product Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
WANG Lin-chen;WANG Zhen-yu;XIA An-qi;CHEN Li;ZHANG De-quan;Key Laboratory of Agro-product Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-product Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:33-37
Determination of Fermentation End-point of Tempeh by Image Analysis
LIANG Jing-dong;SUN Ji-xiang;FAN Juan;LI Wei;DONG Ming-sheng;College of Information Science and Technology;Nanjing Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;
LIANG Jing-dong;SUN Ji-xiang;FAN Juan;LI Wei;DONG Ming-sheng;College of Information Science and Technology;Nanjing Agricultural University;College of Food Science and Technology;Nanjing Agricultural University;
..............page:38-42
Analysis of Glycated Peptide by CID-ETD Mass Spectrometry
LIU Guang-xian;GUAN Shan-hong;WANG Hui;FENG Jian-xiong;Jiangxi Academy of Agricultural Sciences;Engineering Research Center for Biomass Conversion;Nanchang University;
LIU Guang-xian;GUAN Shan-hong;WANG Hui;FENG Jian-xiong;Jiangxi Academy of Agricultural Sciences;Engineering Research Center for Biomass Conversion;Nanchang University;
..............page:43-46
Correlation between Changes in Soluble Sugars and Anthocyanins Contents during Fruit Coloration
LIU Yu-lian;CHE Fei;GUO Yan-ping;LIANG Jun;ZHAO Zheng-yang;College of Horticulture;Northwest A&F University;
LIU Yu-lian;CHE Fei;GUO Yan-ping;LIANG Jun;ZHAO Zheng-yang;College of Horticulture;Northwest A&F University;
..............page:47-52
Effect of High Pressure Brining on Eating Quality of Chicken Breast
LENG Xue-jiao;ZHANG Lin;HUANG Ming;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;
LENG Xue-jiao;ZHANG Lin;HUANG Ming;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;
..............page:53-56
Correlation between Meat Quality and Serum Biochemical Indices of Yak
DENG Li-juan;GUO Zhao-bin;BAO Shan-ke;HAN Ling;YU Qun-li;College of Food Science and Engineering;Gansu Agricultural University;Animal Husbandry and Scientific Research Institute of Qinghai;
DENG Li-juan;GUO Zhao-bin;BAO Shan-ke;HAN Ling;YU Qun-li;College of Food Science and Engineering;Gansu Agricultural University;Animal Husbandry and Scientific Research Institute of Qinghai;
..............page:57-60
Application of Fuzzy Comprehensive Evaluation in Development of Wheat Bran Tea
ZHOU Li-ming;LUO Song-ming;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
ZHOU Li-ming;LUO Song-ming;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
..............page:61-64
Antioxidant Capacity and in vitro Starch Digestibility of Cooked Buckwheat Noodles
MA Yu-jie;LIU Hang;XU Yuan-yuan;GUO Xu-dan;WANG Min;College of Food Science and Engineering;Northwest A&F University;
MA Yu-jie;LIU Hang;XU Yuan-yuan;GUO Xu-dan;WANG Min;College of Food Science and Engineering;Northwest A&F University;
..............page:65-69
Determination and Antioxidant Activity of Flavonoids from Winter Jujube
YUAN Ya-na;ZHANG Ping-ping;HE Qing-feng;WU Hai-qing;FAN Xiu-hua;ZHANG Li-jin;College of Tea and Food Science & Technology;Anhui Agricultural University;Department of Food Science;Tianjin Agricultural University;
YUAN Ya-na;ZHANG Ping-ping;HE Qing-feng;WU Hai-qing;FAN Xiu-hua;ZHANG Li-jin;College of Tea and Food Science & Technology;Anhui Agricultural University;Department of Food Science;Tianjin Agricultural University;
..............page:70-73
Interactions between Casein and Maltodextrin in the Formation of Microcapsule
SHI Yan;LIU Fan;ZHENG Yi;ZHENG Wei-wan;GE Hui;State Key Laboratory of Food Science and Technology;Department of Food Science and Engineering;Nanchang University;School of Computer and Information Engineering;Jiangxi Normal University;Jiangxi Will Treasure Food and Biological Co. Ltd.;
SHI Yan;LIU Fan;ZHENG Yi;ZHENG Wei-wan;GE Hui;State Key Laboratory of Food Science and Technology;Department of Food Science and Engineering;Nanchang University;School of Computer and Information Engineering;Jiangxi Normal University;Jiangxi Will Treasure Food and Biological Co. Ltd.;
..............page:74-77
Effect of Mixed Liquid Carrier on the Crystalline Structure of Corn Starch Granules after High Pressure Jet Homogenization
LIU Bin;ZHANG Yuan;FENG Tao;WU Xue;College of Material and Mechanical Engineering;Beijing Technology and Business University;
LIU Bin;ZHANG Yuan;FENG Tao;WU Xue;College of Material and Mechanical Engineering;Beijing Technology and Business University;
..............page:78-81
Changes of the Textural Characteristics of Yoghurt Made from Cow Milk and Goat Milk during Fermentation
ZHANG Yue;GE Wu-peng;YUAN Ya-juan;CHEN Ying;QIN Li-hu;YANG Jing;College of Food Science and Engineering;Northwest A&F University;Xianyang Institute of Products Quality Supervision and Inspection;Information Center of Shaanxi Bureau of Quality and Supervision;Center of Xi’an Dairy Cattle Breeding;Institution of Inspection of Yangling Bureau of Quality and Technical Supervision;
ZHANG Yue;GE Wu-peng;YUAN Ya-juan;CHEN Ying;QIN Li-hu;YANG Jing;College of Food Science and Engineering;Northwest A&F University;Xianyang Institute of Products Quality Supervision and Inspection;Information Center of Shaanxi Bureau of Quality and Supervision;Center of Xi’an Dairy Cattle Breeding;Institution of Inspection of Yangling Bureau of Quality and Technical Supervision;
..............page:82-86
Predictive Modeling of Simultaneous Growth of Escherichia coli and Pseudomonas spp. in Inoculated Pork longissimus dorsi Muscle
JIN Xin;YU Ying-ying;WU Ju-qing;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
JIN Xin;YU Ying-ying;WU Ju-qing;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
..............page:87-91
Pigments from Black Glutinous Corn Eliminate Nitrite and Block Nitrosamine Synthesis
SHENG Wei;GAO Xiang;XUE Jian-ping;XIE Bi-jun;College of Food Science and Technology;Huazhong Agricultural University;College of Life Sciences;Huaibei Normal University;Anhui Key Laboratory of Plant Resources and Biology;
SHENG Wei;GAO Xiang;XUE Jian-ping;XIE Bi-jun;College of Food Science and Technology;Huazhong Agricultural University;College of Life Sciences;Huaibei Normal University;Anhui Key Laboratory of Plant Resources and Biology;
..............page:92-95
A Theoretical Study on the Interaction between Melamine and Acrylamide Functional Monomer in Molecularly Imprinted Polymers
LIU Jun-bo;SHI Yang;SUN Jia-ni;TANG Shan-shan;HU Yao-hui;JIN Rui-fa;College of Resources and Environment;Jilin Agricultural University;College of Food Science and Engineering;Jilin Agricultural University;College of Chemistry and Chemical Engineering;Chifeng University;
LIU Jun-bo;SHI Yang;SUN Jia-ni;TANG Shan-shan;HU Yao-hui;JIN Rui-fa;College of Resources and Environment;Jilin Agricultural University;College of Food Science and Engineering;Jilin Agricultural University;College of Chemistry and Chemical Engineering;Chifeng University;
..............page:96-101
Optimization of Aqueous Extraction of Trypsin Inhibitor from Gourd and Trypsin Inhibitor Activity of Different Parts of Gourd
SHAO Yue;ZHANG Qi;ZHANG Cheng;MA Yong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
SHAO Yue;ZHANG Qi;ZHANG Cheng;MA Yong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
..............page:102-105
in vitro Free Radical Scavenging and Protein Oxidation Inhibitory Effects of Herbacetin
QIAO Yan;LIU Xue-bo;College of Food Science and Engineering;Northwest A&F University;
QIAO Yan;LIU Xue-bo;College of Food Science and Engineering;Northwest A&F University;
..............page:106-110
Farinograph Properties and Baking Characteristics of Dietary Fiber-fortified Wheat Dough
KONG Xiao-xue;WANG Ai;DING Qi-juan;DING Guang-qin;LIU Yang;LIU Chen;ZHENG Tie-song;Ginling College;Nanjing Normal University;
KONG Xiao-xue;WANG Ai;DING Qi-juan;DING Guang-qin;LIU Yang;LIU Chen;ZHENG Tie-song;Ginling College;Nanjing Normal University;
..............page:111-115
Extraction and Antioxidant Activity of Red Pigments from Pyracantha fortuneana
LI Peng-xiao;MAO Guang-hua;ZHAO Ting;ZOU Ye;REN Yue-na;BAI Shi-qi;WU Xiang-yang;YANG Liu-qing;School of Pharmacy;Jiangsu University;School of Food and Biological Engineering;Jiangsu University;School of Chemistry and Chemical Engineering;Jiangsu University;
LI Peng-xiao;MAO Guang-hua;ZHAO Ting;ZOU Ye;REN Yue-na;BAI Shi-qi;WU Xiang-yang;YANG Liu-qing;School of Pharmacy;Jiangsu University;School of Food and Biological Engineering;Jiangsu University;School of Chemistry and Chemical Engineering;Jiangsu University;
..............page:116-119
Physico-chemical Properties of Konjac Fine Flour from Amorphophallus bulbifer
DENG Li-ling;XU Xiao-qing;YANG Yan-xun;WANG Qiao;ZHONG Geng;College of Food Science;Southwest University;Engineering Center of Chongqing Universities of Konjac Resources Research;
DENG Li-ling;XU Xiao-qing;YANG Yan-xun;WANG Qiao;ZHONG Geng;College of Food Science;Southwest University;Engineering Center of Chongqing Universities of Konjac Resources Research;
..............page:120-125
Inhibitory Effect of Eriodictyol on Free Radical-induced Damage to Biological Macromolecules and Its Cytotoxicity on HepG2 Cells
ZHANG Yi-fan;LIU Gong-guan;LIU Qian;LIU Xue-bo;College of Food Science and Engineering;Northwest A&F University;
ZHANG Yi-fan;LIU Gong-guan;LIU Qian;LIU Xue-bo;College of Food Science and Engineering;Northwest A&F University;
..............page:126-130
Effect of 11S Globulin on Flour Rheological Properties and Bread Quality
YANG Chun-hua;SHI Yan-guo;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;
YANG Chun-hua;SHI Yan-guo;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;
..............page:131-135
Putrescine-producing Property of Escherichia coli YSY1 and Related Genes
XU Wen-juan;LIU Fang;WANG Dao-ying;ZHU Yong-zhi;ZHOU Tao;XU Wei-min;Ginling College;Nanjing Normal University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;
XU Wen-juan;LIU Fang;WANG Dao-ying;ZHU Yong-zhi;ZHOU Tao;XU Wei-min;Ginling College;Nanjing Normal University;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;
..............page:136-139
Biodiversity and Quantitative Analysis of Lactic Acid Bacteria in Traditionally Fermented Milk Products from Seven Pasturing Areas of Tibet
CHEN Zhi-lan;YANG Ji-xia;LI Meng-han;LI Xiao-wei;NAN Zhi-qiang;GONG Wen-feng;Agriculture and Animal Husbandry College;Tibet University;College of Food Science;Southwest University;
CHEN Zhi-lan;YANG Ji-xia;LI Meng-han;LI Xiao-wei;NAN Zhi-qiang;GONG Wen-feng;Agriculture and Animal Husbandry College;Tibet University;College of Food Science;Southwest University;
..............page:140-145
Identification of Sterile Endophytic Fungus Isolated from Salicornia bigelovii
WANG Xiao-min;WANG Hui;LIU Tian-xing;XIN Zhi-hong;College of Food Science and Technology;Nanjing Agricultural University;
WANG Xiao-min;WANG Hui;LIU Tian-xing;XIN Zhi-hong;College of Food Science and Technology;Nanjing Agricultural University;
..............page:146-149
Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan
WU Jun;ZHAO Xiao-juan;CHEN Jia-xin;DU Mu-ying;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
WU Jun;ZHAO Xiao-juan;CHEN Jia-xin;DU Mu-ying;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:150-155
Purification and Characterization of X-Prolyl Dipeptidyl Aminopeptidase from Lactobacillus helveticus
GUO Yu-xing;ZHU Qian;ZHU Kun;ZHOU Hui-min;SUN Yang-ying;ZENG Xiao-qun;PAN Dao-dong;Ginling College;Nanjing Normal University;School of Marine Sciences;Ningbo University;
GUO Yu-xing;ZHU Qian;ZHU Kun;ZHOU Hui-min;SUN Yang-ying;ZENG Xiao-qun;PAN Dao-dong;Ginling College;Nanjing Normal University;School of Marine Sciences;Ningbo University;
..............page:156-160
in vitro Degradation of Resistant Starch by Bifidobacteria
FAN Yuan-yuan;WANG Shu-xiang;TAN Mei-qing;YANG Gong-ming;Entry-exit Inspection and Quarantine Bureau;College of Food Science;South China Agricultural University;
FAN Yuan-yuan;WANG Shu-xiang;TAN Mei-qing;YANG Gong-ming;Entry-exit Inspection and Quarantine Bureau;College of Food Science;South China Agricultural University;
..............page:161-164
Optimization of Culture Medium Formulation for γ-Aminobutyric Acid-producing Lactobacillus plantarum MJ0301
HUANG Gui-dong;MAO Jian;JI Zhong-wei;FU Jian-wei;ZOU Hui-jun;School of Food Science and Technology;Jiangnan University;National Engineering Research Center of Chinese Rice Wine;
HUANG Gui-dong;MAO Jian;JI Zhong-wei;FU Jian-wei;ZOU Hui-jun;School of Food Science and Technology;Jiangnan University;National Engineering Research Center of Chinese Rice Wine;
..............page:165-170
An Enrichment Broth for Simultaneous Growth of Salmonella, Shigellosis and Staphylococcus aureus
WANG Yong-zhi;YU Yi-gang;HUANG Xiu-li;XIAO Xing-long;WU Hui;Detection Centre for Food Safety;South China University of Technology;Huizhou Quality and Measuring Supervision Testing Institute;
WANG Yong-zhi;YU Yi-gang;HUANG Xiu-li;XIAO Xing-long;WU Hui;Detection Centre for Food Safety;South China University of Technology;Huizhou Quality and Measuring Supervision Testing Institute;
..............page:171-175
Community Structure of Prokaryotes in Pit Mud of Lu-Flavor Liquor from Luzhou Prefecture Based on Culture-independent Approach
YE Guang-bin;LUO Hui-bo;YANG Xiao-dong;LI Dan-yu;WANG Yi;NI Bin;College of Bioengineering;Sichuan University of Science and Engineering;Liquor-making Biological Technology and Application of Key Laboratory of Sichuan Province;Luzhou Laojiao Co. Ltd.;
YE Guang-bin;LUO Hui-bo;YANG Xiao-dong;LI Dan-yu;WANG Yi;NI Bin;College of Bioengineering;Sichuan University of Science and Engineering;Liquor-making Biological Technology and Application of Key Laboratory of Sichuan Province;Luzhou Laojiao Co. Ltd.;
..............page:176-181
Fermentation of Low-salt Pickled Radish by Pure Strains of Lactobacillus plantarum
WANG Li-ping;WANG Xin;AI Lian-zhong;WU Zheng-jun;ZHAO Yong;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;Shanghai Ocean University;State Key Laboratory of Dairy Biotechnology;Bright Dairy and Food Co. Ltd.;
WANG Li-ping;WANG Xin;AI Lian-zhong;WU Zheng-jun;ZHAO Yong;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;Shanghai Ocean University;State Key Laboratory of Dairy Biotechnology;Bright Dairy and Food Co. Ltd.;
..............page:182-186
Isolation, Purification and Characterization of Acid Phosphatase from Chinese Chives
SUN Fang;REN Mei-feng;HU Rui-bin;TANG Yun-ming;Key Laboratory of Eco-environments in Three Gorges Reservoir Region;Ministry of Education;Chongqing Sweetpotato Engineering Research Center;School of Life Science;Southwest University;
SUN Fang;REN Mei-feng;HU Rui-bin;TANG Yun-ming;Key Laboratory of Eco-environments in Three Gorges Reservoir Region;Ministry of Education;Chongqing Sweetpotato Engineering Research Center;School of Life Science;Southwest University;
..............page:187-191
Optimization of Fermentation Medium for Producing Uridine Phosphorylase by Lactobacillus brevis
WANG Wei-jie;LI Hong-mei;DENG Long-hua;GAO Lu-jiao;HUANG Yan-qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
WANG Wei-jie;LI Hong-mei;DENG Long-hua;GAO Lu-jiao;HUANG Yan-qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
..............page:192-196
Biological Characteristics of Lactobacillin XH1 Bacteriocin Produced by Lactobacillus acidophilus
YANG Tian-you;DUAN Gai-li;ZHAO Rui-xiang;NIU Sheng-yang;YUAN Zheng;College of Life Science and Technology;Henan Institute of Science and Technology;College of Food Science;Henan Institute of Science and Technology;
YANG Tian-you;DUAN Gai-li;ZHAO Rui-xiang;NIU Sheng-yang;YUAN Zheng;College of Life Science and Technology;Henan Institute of Science and Technology;College of Food Science;Henan Institute of Science and Technology;
..............page:197-200
Optimization of Natural Fermentation Conditions for Yellow Serofluid
ZHAO Gui-li;LUO Ai-ping;LIAO Ya-fan;WU Hong-man;YANG Jie;SONG Zhi-min;College of Life Science;Guizhou University;
ZHAO Gui-li;LUO Ai-ping;LIAO Ya-fan;WU Hong-man;YANG Jie;SONG Zhi-min;College of Life Science;Guizhou University;
..............page:201-204
Process Optimization for Antioxidant Peptide Preparation from Eucommia Seed Meal Protein by Enzymatic Hydrolysis
HUANG Qun;YANG Wan-gen;YU Ji;MA Cheng-jin;WU Li-ya;ZENG Li-ting;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Institute of Food Science;Jishou University;
HUANG Qun;YANG Wan-gen;YU Ji;MA Cheng-jin;WU Li-ya;ZENG Li-ting;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Institute of Food Science;Jishou University;
..............page:205-209
Isolation, Identification and Culture Characteristics of Cellulase-producing Exiguobacterium sp.YT9
MIAO Jing;LI Tan-tan;CHENG Shi-wei;LIANG Hui-hui;CUI Hai-yang;Institute of Applied Microbiology;College of Life Sciences;Ludong University;
MIAO Jing;LI Tan-tan;CHENG Shi-wei;LIANG Hui-hui;CUI Hai-yang;Institute of Applied Microbiology;College of Life Sciences;Ludong University;
..............page:210-214
Analysis of Bacterial Diversity in Chinese Traditional Fermented Sichuan Pickles Using 16S rRNA Genes
TIAN Wei;ZHANG Qi;DENG Zhen-zhen;LIU Sen;LI Ming-yuan;CHE Zhen-ming;MA Li;XIANG Wen-liang;Provincial Key Laboratory of Food Biotechnology of Sichuan;College of Bioengineering;Xihua University;Biotechnology Institute of Ancient Brewing;Xihua University;
TIAN Wei;ZHANG Qi;DENG Zhen-zhen;LIU Sen;LI Ming-yuan;CHE Zhen-ming;MA Li;XIANG Wen-liang;Provincial Key Laboratory of Food Biotechnology of Sichuan;College of Bioengineering;Xihua University;Biotechnology Institute of Ancient Brewing;Xihua University;
..............page:215-218
Genetic Analysis of Oleocellosis in Navel Orange ‘Banfield’
WEI Zhao-xin;CHENG Chun-zhen;CHENG Chang-feng;WU Chun-qing;ZHU Shi-ping;QI Ju-rong;HONG Lin;Fruit Research Institute;Chongqing Academy of Agricultural Sciences;Citrus Research Institute;Southwest University;
WEI Zhao-xin;CHENG Chun-zhen;CHENG Chang-feng;WU Chun-qing;ZHU Shi-ping;QI Ju-rong;HONG Lin;Fruit Research Institute;Chongqing Academy of Agricultural Sciences;Citrus Research Institute;Southwest University;
..............page:219-224
Optimization of Fermentation Conditions for Cellulase Production by Aspergillus niger Using Response Surface Methodology
LIU Song;LI Zhu;ZHOU Li-hong;GE Yong-yi;LIU Wu-juan;ZHANG Chuan-ping;College of Life Science;Guizhou University;
LIU Song;LI Zhu;ZHOU Li-hong;GE Yong-yi;LIU Wu-juan;ZHANG Chuan-ping;College of Life Science;Guizhou University;
..............page:225-229
Screening of High-yield DHA-producing Crypthecodium cohnii Mutant
SHE Jun;TIAN Hua;CHEN Tao;HE Dong-ping;College of Food Science and Technology;Wuhan Polytechnic University;Hubei Pashun Foods Co. Ltd.;Wuhan Institute of Virology;Chinese Academy of Sciences;
SHE Jun;TIAN Hua;CHEN Tao;HE Dong-ping;College of Food Science and Technology;Wuhan Polytechnic University;Hubei Pashun Foods Co. Ltd.;Wuhan Institute of Virology;Chinese Academy of Sciences;
..............page:230-235
Effect of Lactosucrose on Plasma Th1/Th2 Type Cytokines in Rats with Colonitis
ZHOU Yan;RUAN Zheng;HUANG Xiao-liu;LI Ling;LIU Wen-qun;WEN Yan-mei;MI Shu-mei;WU Xin;YIN Yu-long;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science and Food Engineering;Nanchang University;Institute of Subtropical Agriculture;Chinese Academy of Sciences;
ZHOU Yan;RUAN Zheng;HUANG Xiao-liu;LI Ling;LIU Wen-qun;WEN Yan-mei;MI Shu-mei;WU Xin;YIN Yu-long;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science and Food Engineering;Nanchang University;Institute of Subtropical Agriculture;Chinese Academy of Sciences;
..............page:236-240
Effect of Intragastric Dose of Zanthoxylum Essential Oil on Intestinal Health in Ovarietomized Rats
LIU Qing-qing;REN Wen-jin;Lü Jiao;LIU Xiong;College of Food Science;Southwest University;
LIU Qing-qing;REN Wen-jin;Lü Jiao;LIU Xiong;College of Food Science;Southwest University;
..............page:241-245
Molecular Mechanism of DHA for Improving Learning and Memory in Rats
MA Lin;WANG Li-mei;FAN Yong-bo;WU Chen;TAO Xing-wu;LIU Zhi-guo;LIU Lie-ju;School of Biology and Pharmaceutical Engineering;Wuhan Polytechnic University;
MA Lin;WANG Li-mei;FAN Yong-bo;WU Chen;TAO Xing-wu;LIU Zhi-guo;LIU Lie-ju;School of Biology and Pharmaceutical Engineering;Wuhan Polytechnic University;
..............page:246-249
Effects of Glycoprotein and Glycopeptides from Jellyfish on Immune Function of Mice in vitro
REN Guo-yan;LIU Zhi-long;GUO Jin-ying;FAN Jin-ling;LIANG Wang-chun;SHAO Zheng;KANG Huai-bin;College of Food and Bioengineering;Henan University of Science and Technology;
REN Guo-yan;LIU Zhi-long;GUO Jin-ying;FAN Jin-ling;LIANG Wang-chun;SHAO Zheng;KANG Huai-bin;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:250-253
Dietary Exposure Assessment of Chlorpyrifos in Cowpea Before and After Cooking
WANG Xiang-wei;QIU Hou-yuan;CHEN Wen-xue;ZHANG Zhi-heng;YUAN Yu-wei;WU Li-yu;WANG Qiang;College of Food Science;Hainan University;State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control;Key Laboratory for Pesticide Residue Detection;Ministry of Agriculture;Institute of Quality and Standard for Agro-products;Zhejiang Academy of Agricultural Sciences;
WANG Xiang-wei;QIU Hou-yuan;CHEN Wen-xue;ZHANG Zhi-heng;YUAN Yu-wei;WU Li-yu;WANG Qiang;College of Food Science;Hainan University;State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control;Key Laboratory for Pesticide Residue Detection;Ministry of Agriculture;Institute of Quality and Standard for Agro-products;Zhejiang Academy of Agricultural Sciences;
..............page:254-258
Comparative Analysis of Nutritional Compositions in Muscle of Female and Male Phoxinus lagowskii Dybowski
ZHANG Yong-quan;YIN Jia-sheng;DU Jia;GENG Long-wu;BAI Qing-li;XU Wei;Heilongjiang River Fisheries Research Institute;Chinese Academy of Fishery Sciences;
ZHANG Yong-quan;YIN Jia-sheng;DU Jia;GENG Long-wu;BAI Qing-li;XU Wei;Heilongjiang River Fisheries Research Institute;Chinese Academy of Fishery Sciences;
..............page:259-262
Analysis of Nutritional Composition of Edible Parts of Cultellus attenuatus Dunker
XU Jia-tao;XU Guo-cheng;XU Xing-hong;YAN Bin-lun;ZHOU Hua-shan;Key Laboratory of Marine Biotechnology of Jiangsu Province;Huaihai Institute of Technology;
XU Jia-tao;XU Guo-cheng;XU Xing-hong;YAN Bin-lun;ZHOU Hua-shan;Key Laboratory of Marine Biotechnology of Jiangsu Province;Huaihai Institute of Technology;
..............page:263-267
Mechanisms Underlying the Protective Effect of Saponins Extracted from Fermented Codonopsis lanceolata against Oxidative DNA Damage Induced by Diethylnitrosamine in Liver Cells of Mice
YU Xing;ZHENG Chun-ji;HAN Chun-ji;JIANG Guo-zhe;CUI Cheng-bi;Department of Preventive Medicine;College of Medicine;Yanbian University;Food Research Center;Yanbian University;
YU Xing;ZHENG Chun-ji;HAN Chun-ji;JIANG Guo-zhe;CUI Cheng-bi;Department of Preventive Medicine;College of Medicine;Yanbian University;Food Research Center;Yanbian University;
..............page:268-272
Pectin Ameliorates the Impact of Capsaicin on Intestinal Fermentation Environment
L Jiao;SU Xin-feng;FANG Guo-shan;LIU Xiong;College of Food Science;Southwest University;
L Jiao;SU Xin-feng;FANG Guo-shan;LIU Xiong;College of Food Science;Southwest University;
..............page:273-277
Effect of High-fat Diet on the Structure of Gut Microbiota in Human Flora-associated Mice
CHEN Xing-yun;ZENG Ben-hua;WEI Hong;HU Xin-zhong;College of Food Science and Engineering;Northwest A&F University;Department of Laboratory Animal Science;College of Basic Medical Sciences;Third Military Medical University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
CHEN Xing-yun;ZENG Ben-hua;WEI Hong;HU Xin-zhong;College of Food Science and Engineering;Northwest A&F University;Department of Laboratory Animal Science;College of Basic Medical Sciences;Third Military Medical University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:278-283
Acute Toxicity of Glutelin in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene
ZHAO Xiang-xiang;LU Chang-li;HU Xiao-lan;JI Li-lian;LIU Qiao-quan;TANG Tang;LIU Fu-xia;Jiangsu Key Laboratory for Eco-agricultural Biotechnology around Hongze Lake;School of Life Sciences;Huaiyin Normal University;Key Laboratory of Plant Functional Genomics;Ministry of Education;College of Agriculture;Yangzhou University;
ZHAO Xiang-xiang;LU Chang-li;HU Xiao-lan;JI Li-lian;LIU Qiao-quan;TANG Tang;LIU Fu-xia;Jiangsu Key Laboratory for Eco-agricultural Biotechnology around Hongze Lake;School of Life Sciences;Huaiyin Normal University;Key Laboratory of Plant Functional Genomics;Ministry of Education;College of Agriculture;Yangzhou University;
..............page:284-288
Effect of Gender, Position and Feeding Time on Fatty Acid Composition of Rex Rabbit Meat
HUANG Ye-chuan;LI Hong-jun;HE Zhi-fei;College of Food Science;Southwest University;College of Life Science and Engineering;Southwest University of Science and Technology;
HUANG Ye-chuan;LI Hong-jun;HE Zhi-fei;College of Food Science;Southwest University;College of Life Science and Engineering;Southwest University of Science and Technology;
..............page:289-294
A Preliminary Investigation of Astaxanthin Metabolism and Accumulation in Artemia
BAI Yan;PEI Ling-peng;Minzu University of China;
BAI Yan;PEI Ling-peng;Minzu University of China;
..............page:295-298
Effect of Cold-pressed Grape Seed Superfine Powder (CP-GSSP) on Antioxidative Functions in Aging Mouse Viscera
LIU Xia;YANG Ji-hong;WANG Hai-rui;SUI Yin-qiang;LI Hua;WANG Hua;College of Enology;Northwest A & F University;Shaanxi Engineering Research Center for Viti-viniculture;Viti-viniculture Experiment Station of Northwest A & F University;Xi’an New Drug Evaluation and Research Center;
LIU Xia;YANG Ji-hong;WANG Hai-rui;SUI Yin-qiang;LI Hua;WANG Hua;College of Enology;Northwest A & F University;Shaanxi Engineering Research Center for Viti-viniculture;Viti-viniculture Experiment Station of Northwest A & F University;Xi’an New Drug Evaluation and Research Center;
..............page:299-304
Immunoenhancing Activity of Mactra chinensis Meat Extract in Mice
SHI Qian;WANG Xiao-jie;ZHANG Zhi-wei;LIU Xiao-chen;LIANG Jian-guang;WANG Shou-hai;LIU Xin-sheng;QU Yan-qing;College of Life Science;Ludong University;College of Hospital;Ludong University;
SHI Qian;WANG Xiao-jie;ZHANG Zhi-wei;LIU Xiao-chen;LIANG Jian-guang;WANG Shou-hai;LIU Xin-sheng;QU Yan-qing;College of Life Science;Ludong University;College of Hospital;Ludong University;
..............page:305-308
Identification of Species and Nutritional Analysis of Alpine Thin-shelled Cipangopaludina from Qingyuan County, Zhejiang Province
LU Hong-fa;ZHENG Shan-jian;FANG Mei-juan;PAN Li-xin;CHEN Shu-fen;Xiaoshan College of Science and Technology;Zhejiang Ocean University;Jingning She Nationality Autonomous County Water Conservancy Bureau;
LU Hong-fa;ZHENG Shan-jian;FANG Mei-juan;PAN Li-xin;CHEN Shu-fen;Xiaoshan College of Science and Technology;Zhejiang Ocean University;Jingning She Nationality Autonomous County Water Conservancy Bureau;
..............page:309-312
Xylanase from Pleurotus ostreatus SYJ-042 Degrades Hemicellulose and Ameliorates Intestinal Microeological Balance
LI Tian-ge;YUE Xiao-yu;LI Zi-gang;CAI Qing-he;College of Food Science;Sichuan Agricultural University;Department of Quality Detection and Management;Henan College of Animal Husbandry and Economy;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Tian-ge;YUE Xiao-yu;LI Zi-gang;CAI Qing-he;College of Food Science;Sichuan Agricultural University;Department of Quality Detection and Management;Henan College of Animal Husbandry and Economy;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:313-316
Effect of Squid Ink Melanin Fe on Hematopoietic Modulators in Rats with Iron Deficiency Anemia
LIU Dong;WANG Jing-feng;ZHANG Xiao-zhe;LONG Teng-teng;WANG Yu-ming;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
LIU Dong;WANG Jing-feng;ZHANG Xiao-zhe;LONG Teng-teng;WANG Yu-ming;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;
..............page:317-322
Effects of Defatted Walnut Meal on Learning and Memory Ability and Antioxidant Capacity of Rats
FAN Yong-bo;TAO Xing-wu;MA Lin;LIU Lie-ju;LIU Zhi-guo;WANG Li-mei;Department of Biological and Pharmaceutical Engineering;Wuhan Polytechnic University;
FAN Yong-bo;TAO Xing-wu;MA Lin;LIU Lie-ju;LIU Zhi-guo;WANG Li-mei;Department of Biological and Pharmaceutical Engineering;Wuhan Polytechnic University;
..............page:323-326
Synthesis and Antiproliferative Effect on Esophagus Cancer Cells and Interaction with DNA of EuMomordica charantia L. Polysaccharide Complex
ZHANG Cui;SUN Xiao-bo;SONG Ai-rong;PAN Wei;HAN Zhi-jian;DING Lu-jun;WANG Jin-ping;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;Shandong Provincial Key Laboratory of Applied Mycology;Qingdao Agricultural University;
ZHANG Cui;SUN Xiao-bo;SONG Ai-rong;PAN Wei;HAN Zhi-jian;DING Lu-jun;WANG Jin-ping;College of Chemistry and Pharmaceutical Sciences;Qingdao Agricultural University;Shandong Provincial Key Laboratory of Applied Mycology;Qingdao Agricultural University;
..............page:327-332
Impact of Climate Change on China ’ s Food Safety: Risk Source and Management
SUN Zhen-qing;JIA Xu;School of Economics and Management;Tianjin University of Science and Technology;
SUN Zhen-qing;JIA Xu;School of Economics and Management;Tianjin University of Science and Technology;
..............page:333-337
Advances in Research on Sprouting Inhibition of Potatoes
ZHAO Shuang;FU Mao-run;LIU Xiu-he;College of Food Science and Bioengineering;Qilu University of Technology;
ZHAO Shuang;FU Mao-run;LIU Xiu-he;College of Food Science and Bioengineering;Qilu University of Technology;
..............page:338-343
A Review of Studies on the Effect of Non-thermal Processing on Food Allergens
XIE Xiu-ling;LI Xin;GAO Jin-yan;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Department of Food Science;School of Life Sciences and Food Engineering;Nanchang University;
XIE Xiu-ling;LI Xin;GAO Jin-yan;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;Department of Food Science;School of Life Sciences and Food Engineering;Nanchang University;
..............page:344-349
Advances in Toxicity, Detection and Detoxification of Trichothecenes
XUE Hua-li;BI Yang;WANG Yi;GE Yong-hong;LI Yong-cai;College of Food Science and Engineering;Gansu Agricultural University;College of Science;Gansu Agricultural University;
XUE Hua-li;BI Yang;WANG Yi;GE Yong-hong;LI Yong-cai;College of Food Science and Engineering;Gansu Agricultural University;College of Science;Gansu Agricultural University;
..............page:350-355
Classi cation of Class Ⅱa Bacteriocins from Lactic Acid Bacteria
ZHAO Ai-zhen;XU Xing-ran;College of Pharmaceutical Science;Southwest University;
ZHAO Ai-zhen;XU Xing-ran;College of Pharmaceutical Science;Southwest University;
..............page:356-360
..............page:361