Food Science 2014 Issue 16 Separation and Purification of Astaxanth from Antarctic Krill Shells by Macroporous Resin

Separation and Purification of Astaxanth from Antarctic Krill Shells by Macroporous Resin
JIANG Qi-xing;,LIU Dong-mei;,LIU Fu-jun;,SONG Su-mei;,WANG Hai-ou;,XIA Wen-shui;,XU Yan-shun;

..............page:1-5

Optimization of the Preparation Process for Soy Protein Isolate-Based Fat Simulant
CHENG Yuan-yuan;,JIN Na;,LI Xiang-hong;,LIU Yong-le;,WANG Fa-xiang;,WANG Jian-hui;,YU Jian;

..............page:6-10

Optimization of Extrusion Parameters for Improved Oligomerization of Lentinula edodes Handle Fiber
DAI Long;,LIU Ting-ting;,WANG Da-wei;,WANG Qing-qing;

..............page:11-17

Optimizing the Extraction of Protein from Cashew Nuts
DUN Ru-yan;,HUANG Zong-lan;,LIU Cheng-mei;,LIU Wei;,ZHONG Jun-zhen;

..............page:18-22

Response Surface Analysis for the Optimization of Extraction Process for Polysaccharides from Tricholoma matsutake and Antioxidant Activity of the Extracted Polysaccharides
CHEN Lian-hong;,LI Jian;,SUO Hua-yi;,YANG Li-zhu;

..............page:23-28

Optimization of Extraction Conditions of Heme from Tilapias Blood by Enzymatic Hydrolysis
CEN Jian-wei;,HAO Shu-xian;,LI Lai-hao;,LIU Zai-jun;,WEI Ya;,YANG Xian-qing;,ZHOU Wan-jun;

..............page:29-33

Optimization of Spray Drying Process for the Preparation of Maca Fine Powder
LI Kun;,XU Juan;,ZHANG Hong;,ZHANG Li;,ZHANG Wen-wen;,ZHENG Hua;

..............page:34-38

Ultrasonic-Assisted Extraction and in vitro Antioxidant Activity of Pigment from Sorghum Flour
L(U) Man-man;,LI Wu-xia;,LIU Hang;,MIAO Xiu-gang;,WANG Min;,XU Fang-yi;

..............page:39-45

Pretreatment and Hot Air Drying of Betel Nuts
GAO Xue-min;,GUO Jing;,LIU Qing;,LOU Zheng;,SHI Jian-fang;,ZHAO Yu-qiang;

..............page:46-51

Optimization of Ultrasonic-Assisted Aqueous Enzymatic Extraction and Fatty Acid Composition of Silkworm Pupae Oil
DU Jin-juan;,GUI Zhong-zheng;,HE Rong-hai;,JIA Jun-qiang;,WU Qiong-ying;,YAN Hui;

..............page:52-57

Aqueous Enzymatic Extraction and Oxidative Stability of Papaya Seed Oil
cheng zuo zuo ;, du jian zhong ;, guan qing hao ;, huang ri feng ;, jiang min ;, jin zuo ;, wang biao shi ;, ye li hong ;

..............page:58-63

Optimization by Response Surface Methodoloy of Ultrasonic Extraction of Total Flavonoids from Tartary Buckwheat Hull
DONG Xiao-ning;,LI Tian-cai;,SUO You-rui;,ZHAO Hai-fu;,ZHAO Qiang;

..............page:64-70

Inhibition of Acrylamide Formation in Dried Bun Slice by Improving Baking Conditions and Adding Food Additives
DOU Kang-ning;,LUO Hai-lan;,PENG Xin-ran;,WANG Fei;,YANG Shu-zhi;

..............page:71-75

Separation of Total Polyphenols from Akebia trifoliate Peel by Calcium Precipitation Method
LI Xue-feng;,OUYANG Yu-zhu;,YAO Yi-huan;

..............page:76-79

Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds
JIANG Hai-qiang;,LI Cong-sheng;,LU Yan-xia;,SHANG Xiao-lan;

..............page:80-84

Ultrasound-Assisted Extraction and Antioxidant Activity in vitro of Flavonoids from Male Tussah Moth
TIAN Ye;,YANG Mei;,YUE Xi-qing;

..............page:85-90

Optimization of Pulsed Light Parameters for Enhanced Sterilization of E.coli on Pancake Using Response Surface Methodology
HE Yu-tang;,HUI Li-juan;,LIU He;,MA Tao;,TANG Ming-li;,WANG Bo;

..............page:91-95

Change in Aroma Composition of "Yujinxiang" Melon during Storage at Ambient Temperature
JIANG Yu-mei;,LI Ji-xin;,XU Tao;,ZHANG Na;

..............page:96-100

Development of SPE-HPLC Method for Determination of Dehydrogenated Abietic Acid Residue in Duck Skin Tissue
bian huan ;, geng zhi ming ;, liu fang ;, wang dao ying ;, xu wei min ;, zhang mu zuo ;, zhang su zhen ;, zhu yong zhi ;

..............page:101-104

Rapid Identification of Bolete Mushrooms by UV Spectroscopy Combined with Euclidean Distance and Principal Component Analysis
LI Jie-qing;,LI Tao;,LIU Hong-gao;,WANG Yuan-zhong;,YANG Tian-wei;,ZHANG Ji;

..............page:105-109

Determination of Chloramphenicol, Thiamphenicol and Florfenicol Residues in Feed, Raw Milk and Dairy Products by UPLC-MS-MS
BAI Yan-mei;,DUAN Guo-xia;,HU Xue;,KANG Kai;,LI Cui-zhi;,LIU Li-jun;,ZHANG Li-jia;

..............page:110-113

Extraction and Analysis of Volatile Components of Tangerine Peel
GAO Ting-ting;,LIU Yu-ping;,SUN Bao-guo;,YANG Shao-xiang;

..............page:114-119

Analysis of the Volatile Components in Polyphenol Compounds Extracted from Dendrocalamus latiflorus Shoots
LI Ting-ting;,REN Wang;,YE Xiu-juan;,ZHENG Jiong;

..............page:120-123

Isolation, Purification and Detection of Anthraquinone Compounds from the Root of Actinidia arguta Sieb.et Zucc.
KANG Zong-li;,LI Xin;,LIU Chang-jiang;,YANG Jian;,YANG Yu-hong;

..............page:124-127

Headspace Solid Phase Microextraction for Analysis of Volatile Components in Chinese Steamed Bread Made with Four Starter Cultures
bai yu ;, chen er ning ;, gao li juan ;, gong ping ;, hua wei ;, li tai hua ;, liu jie ;, ma kai ;, wang yan sheng ;

..............page:128-132

Analysis of Lipid and Fatty Acid Composition in Different Tissues of Adult Female and Male Takifugu flavidus
deng ping ping ;, liu yong shi ;, lu gen hai ;, shi yong hai ;, xu jia bo ;, zhang gen yu ;, zhang hai ming ;, zhang zong feng ;

..............page:133-137

Determination of Free Fatty Acids in Goat Milk by Gas Chromatography without Derivatization
AI Dui;,JIA Run-fang;,LI Long-zhu;,LI Yan-hua;,YAN Hui-li;,YANG Ji-ni;,ZHANG Fu-xin;

..............page:138-142

Analysis of Free Amino Acids in Flower Buds of Hemerocallis Genus Plants by RP-HPLC
LI Xiao-dong;,LIN Qin-wen;,LIU Hong-zhang;,LIU Shu-ying;,SUN Guo-feng;,YANG Li;,ZHANG Jin-zheng;

..............page:143-147

Rapid Screening for Gutter Oil Adulteration in Vegetable Oil Based on Fatty Acid Methyl Esters
ding zuo dou ;, le fen peng ;, ma xiao ning ;, ren he ling ;, xu xiu li ;, zhang feng xia ;, zhao hai xiang ;, zhong wei ke ;

..............page:148-152

Determination of Nitrofuran Metabolite Residues in Aquatic Fingerlings by High Performance Liquid Chromatography-Mass Spectrometry with Dispersive Solid Phase Extraction
LI Pei-pei;,LONG Ju;,MEI Guang-ming;,WANG Jian;,YAN Zhong-yong;,ZHANG Xiao-jun;,ZHU Yin;

..............page:153-159

Quality Analysis of Flax Lecithin Based on High Performance Thin Layer Chromatography
AISANJIANG.Aihaiti;,GUAN Ming;,GUZAILINUER.Aerken;,HOU Jun-feng;,LIU Ran;

..............page:160-164

Determination of Bisphenol A in Paper Food Containers by Ultra Performance Liquid Chromatography and Tandem Mass Spectrometry
JIA Zhen-guo;,LIANG Tian-zuo;,MA Xiao-fei;,SONG Wei;,ZHANG Yan;

..............page:165-169

Mineral Contents and Leaching Characteristics in Green Tea from Hanzhong, Shaanxi
DANG Ya;,LIU Shui-ying;

..............page:170-174

Changes in Volatile Flavor Compounds in Sufu during Fermentation
CHE Zhen-ming;,LIU Ping;,LU Jing;,ZHANG Li-zhu;

..............page:175-179

Analysis of Volatile Components of Pixian Broad-Bean Sauce with Different Post-Ripening Fermentation Times
chen fu sheng ;, dong ling ;, huang chi ;, li pu ;, li zhi hua ;, wang zi peng ;, xie jiang ;, yao ying zheng ;

..............page:180-184

Analysis of Components and Flavor Substances during Guizhou Bacon Processing
HU Ping;,SONG Zhu-yu;,WANG Xiao-yu;,ZHU Jian-jun;

..............page:185-189

Simultaneous Screening for 14 Mycotoxin Contaminants in Foods by QuEChERS-LC-MS-MS
HOU Cai-yun;,JIANG Jie;,LU Yong;,SHI Na;,ZHANG Xue-liang;

..............page:190-196

Analysis of Volatile Components in Hot Pepper Juice during Fermentation
TANG Xin;,WU Can;,XIA Yan-bin;

..............page:197-201

Analysis of Aroma Composition of Purple Sweet Potato and Rice Wine Fermented With Different Yeast Starters
CHENG Li-ping;,JIANG He-ti;,JIANG Yi-ming;,LI Ji-tao;,SHU Jun-xia;,YANG Meng-hua;

..............page:202-207

Direct Determination of Vitamin C by Ultra Performance Convergence Chromatography
LIU Qian-qian;,WANG Bo;,WANG Li-ting;,YANG Sheng-xin;,ZHOU Wei;

..............page:208-211

Quantitative Analysis of Fatty Acids and Water in Vegetable Oils by Nuclear Magnetic Resonance
LI Tian-bao;,LUO Jing;,WU Yue;

..............page:212-216

Simultaneous Determination of Veterinary Drug Residues in Aquatic Products by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS-MS)
LI Zhong-chao;

..............page:217-221

Uncertainty Evaluation for the Determination of n-Hexane Evaporation Residues of Silicone Rubber Seals Contacting with Foodstuffs
DU Run-feng;,LU Shan;,ZHU Wen-liang;

..............page:222-226

Induction of Disease Resistances in Loquat Fruit by Postharvest Hot Air Treatment
WANG Hua-dong;,WANG Hui-qian;,WANG Jing;,ZHENG Cong;,ZHENG Yong-hua;

..............page:227-231

Effect of Nitric Oxide Fumigation on Lignification of Loquat Fruits during Cold Storage
CHEN Fa-he;,WU Guang-bin;,ZHANG Mei-zi;

..............page:232-237

Establishment of a Mathematical Model for Treatment of Gynura bicolor DC.by Nano-Packaging in Combination with Controlled Atmosphere
FENG Li;,HOU Tian-ying;,JIANG Li;,YU Zhi-fang;

..............page:238-243

Effects of High Hydrostatic Pressure Processing on the Flavor and Quality of Cultured Yellow Croaker (Pseudosciaena crocea)
LIU Li-jun;,LU Sen-chao;,QI Xiang-yang;,YANG Hua;,ZHANG Hui-en;

..............page:244-249

Effect of Pretreatment with Ethanol on Bioactive Compounds and Antioxidant Activity in Fresh-Cut Broccoli Florets
WANG Hua-dong;,WANG Hui-qian;,WANG Jing;,ZHENG Cong;,ZHENG Yong-hua;

..............page:250-254

Effects of Soaking Treatments with Citric Acid, Sodium Chloride and Apple Polyphenols on Microbial Populations and Shelf Life of Fresh Truffles
CHEN Cui-ping;,GE Fang-lan;,LI Wei;,MIAO Yu-zhi;

..............page:255-260

Comparison of Quality Characteristics of Lotus Root Pork Rib Soups from Electric Pressure Cooker and Clay Cooker
SHI Yun;,WANG Ke-xing;,WANG Lu-feng;,XU Feng;,ZHANG Jing-yan;

..............page:261-266

Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast
CHE Zhen-ming;,LI Rong;,MA Li;,RAO Yu;,XING Ya-ge;,YI Xin;

..............page:267-272