1002-6630
2014 Issue 4
Optimization by Orthogonal Array Design of Heat Pump Drying Process for Apple Slices under Oxygen Condition
LUO Lei;ZHI Zi-jian;LIU Yun-hong;ZHU Wen-xue;ZHANG Yu-xian;ZHU Min;WANG Qiang;College of Food and Bioengineering;Henan University of Science & Technology;
LUO Lei;ZHI Zi-jian;LIU Yun-hong;ZHU Wen-xue;ZHANG Yu-xian;ZHU Min;WANG Qiang;College of Food and Bioengineering;Henan University of Science & Technology;
..............page:1-5
chang dao wei sheng wu yu ren lei jian kang de guan xi xin jia po guo li da xue li yuan kun jiao shou zhuan fang
li meng yao ;
li meng yao ;
..............page:3-5
Reducing Allergenicity of Penaeus vannamei Shelled Fresh Shrimp by High Static Pressure in Combination with Enzyme Treatment
ZHANG Yue;HU Zhi-he;XIE Dan-dan;WU Zi-jian;XUE Lu;LI Yang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
ZHANG Yue;HU Zhi-he;XIE Dan-dan;WU Zi-jian;XUE Lu;LI Yang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:6-10
..............page:7
Optimization of Preparation Conditions for Microbial Lysozyme Microcapsule by Response Surface Methodology
FEI Guo-qin;NING Xi-bin;LI Xiao-hui;SONG Juan;LI Wen-li;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
FEI Guo-qin;NING Xi-bin;LI Xiao-hui;SONG Juan;LI Wen-li;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:11-15
Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology
LI Xia;LI Yong-cai;BI Yang;MA Yan-qing;College of Food Science and Engineering;Gansu Agricultural University;
LI Xia;LI Yong-cai;BI Yang;MA Yan-qing;College of Food Science and Engineering;Gansu Agricultural University;
..............page:16-20
Optimization of Ultrasonic/Microwave-Assisted Extraction of Kafirin from Sorghum Corn Flour by Response Surface Methodology
LIU Zhen-chun;GENG Cun-hua;SUN Hui-juan;HAN Yu;College of Food Science and Technology;Jilin Agricultural University;
LIU Zhen-chun;GENG Cun-hua;SUN Hui-juan;HAN Yu;College of Food Science and Technology;Jilin Agricultural University;
..............page:21-25
Optimizing Conditions for Alcalase-Catalyzed Hydrolysis of Grass Carp Protein by Response Surface Methodology
SHI Ling;ZHAO Li;YUAN Mei-lan;SU Wei;LIU Hua;CHEN Li-li;WEN Hui-fang;National R&D Branch Center for Freshwater Fish Processing;College of Life Science;Jiangxi Science and Technology Normal University;
SHI Ling;ZHAO Li;YUAN Mei-lan;SU Wei;LIU Hua;CHEN Li-li;WEN Hui-fang;National R&D Branch Center for Freshwater Fish Processing;College of Life Science;Jiangxi Science and Technology Normal University;
..............page:26-29
Effects of Different High Temperature Heat Pump Drying Conditions on the Quality of Dried Longan
LIN Xian;DENG Cai-ling;XU Yu-juan;TANG Dao-bang;WU Ji-jun;CHEN Yu-long;ZHANG Yan;Guangdong Open Access Laboratory of Agricultural Produce Processing;Sericulture and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences;
LIN Xian;DENG Cai-ling;XU Yu-juan;TANG Dao-bang;WU Ji-jun;CHEN Yu-long;ZHANG Yan;Guangdong Open Access Laboratory of Agricultural Produce Processing;Sericulture and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences;
..............page:30-34
Optimization of Calcium Ion Precipitation for the Separation of Total Flavonoids Extracted from Kudzuvine Root by Response Surface Methodology
OUYANG Yu-zhu;ZHU Lu;LI Xue-feng;Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province;Jishou University;
OUYANG Yu-zhu;ZHU Lu;LI Xue-feng;Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province;Jishou University;
..............page:35-38
Optimization of Ultrasonic Sterilization Process of Sika Deer Placenta Polypeptides by Response Surface Methodology
PI Yu-zhen;GUAN Chu-yu;SUN Wen-hua;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
PI Yu-zhen;GUAN Chu-yu;SUN Wen-hua;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
..............page:39-43
Optimization of Ultrasonic-Assisted Extraction of Ursolic Acid from Roots of Actinidia chinensis Using Response Surface Analysis
YANG Yan;REN Ya-mei;MA Ting;ZHOU Jiu-qing;ZHA Jing;ZHANG Zhe-xue;College of Food Science and Engineering;Northwest Agriculture and Forestry University;
YANG Yan;REN Ya-mei;MA Ting;ZHOU Jiu-qing;ZHA Jing;ZHANG Zhe-xue;College of Food Science and Engineering;Northwest Agriculture and Forestry University;
..............page:44-49
Optimization of Ultrasound-Assisted Extraction of Proanthocyanidins from Perilla frutescens Using Response Surface Methodology
LI Yu;WU Wei;SU Hua;YI Bin;College of Agronomy;Sichuan Agricultural University;
LI Yu;WU Wei;SU Hua;YI Bin;College of Agronomy;Sichuan Agricultural University;
..............page:50-54
An Optimized Method for the Analysis of Organic Acids in Solid-State Fermented Vinegars by High Performance Liquid Chromatography
YU Yong-jian;DENG Xiao-yang;LU Zhen-ming;SHI Jin-song;XU Zheng-hong;School of Pharmaceutical Science;Jiangnan University;Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;National Engineering Research Center of Solid-State Brewing;
YU Yong-jian;DENG Xiao-yang;LU Zhen-ming;SHI Jin-song;XU Zheng-hong;School of Pharmaceutical Science;Jiangnan University;Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;National Engineering Research Center of Solid-State Brewing;
..............page:55-59
Analysis of Volatile Compounds of Bandaojing Sesame-Flavor Liquor
ZHENG Yang;ZHAO Ji-wen;ZHANG Feng-guo;HUANG Ming-quan;SUN Bao-guo;ZHENG Fu-ping;SUN Jin-yuan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Technology Center of Bandaojing Co. Ltd.;
ZHENG Yang;ZHAO Ji-wen;ZHANG Feng-guo;HUANG Ming-quan;SUN Bao-guo;ZHENG Fu-ping;SUN Jin-yuan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Technology Center of Bandaojing Co. Ltd.;
..............page:60-65
Effect of Solid-Phase Microextraction Temperature on the Determination of Volatile Compounds of Grass Carp Meat
SHI Wen-zheng;CHEN Qing-yun;YOU Qi-jia;WANG Xi-chang;Shanghai Engineering Research Center of Aquatic-product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
SHI Wen-zheng;CHEN Qing-yun;YOU Qi-jia;WANG Xi-chang;Shanghai Engineering Research Center of Aquatic-product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:66-70
Detecting Chilling Injury at Early Stage of ‘Xiahui 5’ Honey Peach by Hyperspectral Reflectance and Half-Transmittance Imaging
ZHANG Qiang;PAN Lei-qing;WU Lin-wei;ZHU Na;ZHANG Wei;TU Kang;College of Food Science and Technology;Nanjing Agricultural University;
ZHANG Qiang;PAN Lei-qing;WU Lin-wei;ZHU Na;ZHANG Wei;TU Kang;College of Food Science and Technology;Nanjing Agricultural University;
..............page:71-76
Discrimination of Shanxi Mature Vinegar by Synchronous Fluorescence Spectroscopy
MAO Li-xin;GUO Jie-li;YANG Xiao-lan;College of Life Science;Shanxi University;
MAO Li-xin;GUO Jie-li;YANG Xiao-lan;College of Life Science;Shanxi University;
..............page:77-81
Determination of Abietic Acid in Duck Skin Tissue by Solid Phase Extraction-High Performance Liquid Chromatography
ZHANG Su-zhen;GENG Zhi-ming;WANG Dao-ying;ZHU Yong-zhi;LIU Fang;ZHANG Mu-han;BIAN Huan;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
ZHANG Su-zhen;GENG Zhi-ming;WANG Dao-ying;ZHU Yong-zhi;LIU Fang;ZHANG Mu-han;BIAN Huan;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
..............page:82-85
Analysis of Fatty Acid Composition in Edible Vegetable Oil Using Quantitative Structure-Chromatographic Retention Relationship Method
LI Huan;CHENG Qiao-qiao;LIU Hui;ZHANG Sheng-wan;College of Life Science;Shanxi University;
LI Huan;CHENG Qiao-qiao;LIU Hui;ZHANG Sheng-wan;College of Life Science;Shanxi University;
..............page:86-90
Determination of Metal Elements in Fructus Amomi Rotundus by High Resolution-Continuum Source Flame Atomic Absorption Spectrometry
CHEN Shang-long;LI Chao;LI Tong-xiang;CHEN Hua-yun;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resources Development and Qual ity Safe;Xuzhou Institute of Technology;
CHEN Shang-long;LI Chao;LI Tong-xiang;CHEN Hua-yun;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resources Development and Qual ity Safe;Xuzhou Institute of Technology;
..............page:91-94
Detection of Chilling Injury in “Xiahui No.5” Peach by Electronic Nose
ZHU Na;PAN Lei-qing;WU Hui-ying;ZHANG Qiang;TU Kang;YIN Fang-ping;ZHAO Ji-yu;TAN Xue-cheng;College of Food Science and Technology;Nanjing Agricultural University;Taizhou Luqiao Food and Drug Administration;
ZHU Na;PAN Lei-qing;WU Hui-ying;ZHANG Qiang;TU Kang;YIN Fang-ping;ZHAO Ji-yu;TAN Xue-cheng;College of Food Science and Technology;Nanjing Agricultural University;Taizhou Luqiao Food and Drug Administration;
..............page:95-100
Effect of Trellises on Aroma Compounds of Dry White Wines
NAN Li-jun;LI Ya-shan;LIU Li-yuan;WANG Hua;LI Hua;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti Viniculture;Heyang Grape Experiment and Demonstration Stations;Northwest A&F University;
NAN Li-jun;LI Ya-shan;LIU Li-yuan;WANG Hua;LI Hua;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti Viniculture;Heyang Grape Experiment and Demonstration Stations;Northwest A&F University;
..............page:101-106
A Novel Method of Nano-Immunomagnetic Separation-Real Time-Polymerase Chain Reaction for Detecting Vibrio parahaemolyticus in Seafoods
ZHANG Lei;ZENG Jing;WEI Hai-yan;MA Dan;CHENG Jin-xia;ZHANG Xi-meng;ZHANG Hai-yu;Beijing Entry-Exit Inspection and Quarantine Bureau;Beijing University of Agriculture;
ZHANG Lei;ZENG Jing;WEI Hai-yan;MA Dan;CHENG Jin-xia;ZHANG Xi-meng;ZHANG Hai-yu;Beijing Entry-Exit Inspection and Quarantine Bureau;Beijing University of Agriculture;
..............page:107-110
Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry Combined with QuEChERS for the Quick Detection of Fenbutatin Oxide Residue in Citrus
ZHU Yan-mei;ZHAO Qi-yang;CHEN Wei-jun;JIAO Bi-ning;ZHANG Yao-hai;Laboratory of Quality and Safety Risk Assessment for Citrus Products;Ministry of Agriculture;Citrus Research Institute;Southwest University;College of Food Science;Southwest University;National Citrus Engineering Research Center;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
ZHU Yan-mei;ZHAO Qi-yang;CHEN Wei-jun;JIAO Bi-ning;ZHANG Yao-hai;Laboratory of Quality and Safety Risk Assessment for Citrus Products;Ministry of Agriculture;Citrus Research Institute;Southwest University;College of Food Science;Southwest University;National Citrus Engineering Research Center;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
..............page:111-115
Rapid Profiling and Confirmation of Azaspiracids in Edible Shellfishes by Ultra High Performance Liquid Chromatography-High Resolution Mass Spectrometry
HAN Shen;LIU Xin;LI Jian-hui;WANG Pei-yue;GU Jin;ZHANG Zhao-hui;Testing Center;Beijing Entry-Exit Inspection and Quarantine Bureau;
HAN Shen;LIU Xin;LI Jian-hui;WANG Pei-yue;GU Jin;ZHANG Zhao-hui;Testing Center;Beijing Entry-Exit Inspection and Quarantine Bureau;
..............page:116-121
Optimization of Condition for SPME-GC-MS Analysis of Flavor Compounds in Jinhua Ham
LI Xin;LIU Deng-yong;LI Liang;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Food Science Research Institute;Bohai University;
LI Xin;LIU Deng-yong;LI Liang;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Food Science Research Institute;Bohai University;
..............page:122-126
Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat
ZHANG Shun-liang;HAO Bao-rui;WANG Shou-wei;CHENG Xiao-yu;ZHAO Bing;PAN Xiao-qian;GUO Ai-ju;China Meat Research Center;College of Biotechnology and Food Science;Tianjin University of Commerce;
ZHANG Shun-liang;HAO Bao-rui;WANG Shou-wei;CHENG Xiao-yu;ZHAO Bing;PAN Xiao-qian;GUO Ai-ju;China Meat Research Center;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:127-130
Determination of 8 Components in Fresh Samples of 3 Scutellaria Species Using On-Line Liquid Chromatography-Tandem Mass Spectrometry
DONG Zhe;HUANG Xiang-lu;CAO Jin;ZHANG Qing-sheng;XIAO Sheng-yuan;Ian B.Cole;Susan J.Murch;Institute of Food and Cosmetics Control;National Institutes of Food and Drug Control;School of Life Science;Beijing Institutes of Technology;Chemistry;I.K. Barber School of Arts and Sciences;University of British Columbia Okanagan;
DONG Zhe;HUANG Xiang-lu;CAO Jin;ZHANG Qing-sheng;XIAO Sheng-yuan;Ian B.Cole;Susan J.Murch;Institute of Food and Cosmetics Control;National Institutes of Food and Drug Control;School of Life Science;Beijing Institutes of Technology;Chemistry;I.K. Barber School of Arts and Sciences;University of British Columbia Okanagan;
..............page:131-136
Comparative Analysis of Fatty Acid Composition in Different Parts of Ira Rabbit Meat
WANG Yi;HE Zhi-fei;CHEN Hong-xia;ZHU Hui-min;GAN Yi;LI Hong-jun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;
WANG Yi;HE Zhi-fei;CHEN Hong-xia;ZHU Hui-min;GAN Yi;LI Hong-jun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;
..............page:137-141
A Method for Detection of Water Content in Pork Using Low-Field Nuclear M agnetic Resonance( LF-NMR)
PANG Zhi-lie;HE Xu-xiao;LI Chun-bao;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;
PANG Zhi-lie;HE Xu-xiao;LI Chun-bao;Key Laboratory of Agricultural and Animal Products Processing and Quality Control;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;
..............page:142-145
Determination of Copper Ions with Different Dissolution Characteristics in Tea by Concentration Direct-Reading Method after Standard Solution Addition
GAO Xiang-yang;WEI Jiang-mian;ZHANG Na;School of Food Science and Engineering;University for Science and Technology Zhengzhou;College of Food Science and Technology;Henan Agricultural University;
GAO Xiang-yang;WEI Jiang-mian;ZHANG Na;School of Food Science and Engineering;University for Science and Technology Zhengzhou;College of Food Science and Technology;Henan Agricultural University;
..............page:146-150
Determination of Arsenic, Mercury and Lead in Radix Puerariae by Atomic Florescence Spectrophotometry with Wet Digestion
YE Hui-xuan;TAN Zhou;LIU Xiang-qian;ZHOU Bin-wen;XIONG Li-fu;Modernization Laboratory of Traditional Chinese Medicine and Drug;College of Pharmacy;Hunan University of Traditional Chinese Medicine;Ri Cheng Sheng Food Additive Factory in Yuhua District of Changsha;Pueraria Engineering Research Center;
YE Hui-xuan;TAN Zhou;LIU Xiang-qian;ZHOU Bin-wen;XIONG Li-fu;Modernization Laboratory of Traditional Chinese Medicine and Drug;College of Pharmacy;Hunan University of Traditional Chinese Medicine;Ri Cheng Sheng Food Additive Factory in Yuhua District of Changsha;Pueraria Engineering Research Center;
..............page:151-154
Detection of Cronobacter sakazakii in Infant Formula Powder by Helicase-Dependent Isothermal DNA Amplification Assay
ZHOU Wei;ZHANG Wei;LIU Liang;LIU Dong;LI Yong-bo;TIAN Hao;ZHANG Yan;ZHANG Zhi-sheng;College of Food Science and Technology;Agricultural University of Hebei;Hebei Institute of Food Quality Supervision Inspection and Research;
ZHOU Wei;ZHANG Wei;LIU Liang;LIU Dong;LI Yong-bo;TIAN Hao;ZHANG Yan;ZHANG Zhi-sheng;College of Food Science and Technology;Agricultural University of Hebei;Hebei Institute of Food Quality Supervision Inspection and Research;
..............page:155-158
Determination of 23 Organophosphorus Pesticide Residues in Lentinus edodes by High Performance Liquid Chromatography-Tandem Mass Spectrometry
LIANG Da-qing;SU Ken-ming;ZHANG Ju-mei;GUO Wei-peng;State Key Laboratory of Applied Microbiology;Ministry-Province Jointly Breeding Base;South China;Guangdong Provincial Open Laboratory of Applied Microbiology;Guangdong Detection Center of Microbiology;Guangdong Institute of Microbiology;
LIANG Da-qing;SU Ken-ming;ZHANG Ju-mei;GUO Wei-peng;State Key Laboratory of Applied Microbiology;Ministry-Province Jointly Breeding Base;South China;Guangdong Provincial Open Laboratory of Applied Microbiology;Guangdong Detection Center of Microbiology;Guangdong Institute of Microbiology;
..............page:159-162
Rapid Determination of 14 Illegally Added Aphrodisiac Drugs in Functional Foods by Ultra-High Performance Liquid Chromatography-Photodiode Array Detector
LIN Fang;LI Tao;GENG Qing-guang;LIU Hai-jing;ZHU Xiao-hong;WANG Song;Shaanxi Institute for Food and Drug Control;
LIN Fang;LI Tao;GENG Qing-guang;LIU Hai-jing;ZHU Xiao-hong;WANG Song;Shaanxi Institute for Food and Drug Control;
..............page:163-169
Simultaneous Determination of 10 Synthetic Pigments in Dried Shrimps Using Solid-Phase Extraction-High Performance Liquid Chromatography
LIU Hui-hui;GONG Xiang-hong;XU Ying-jiang;ZOU Rong-jie;LI Jia-wei;DENG Xu-xiu;ZHANG Xiu-zhen;Shandong Province Key Laboratory of Restoration for Marine Ecology;Shandong Marine Resource and Environment Research Institute;Yantai Shanshui Seafood Co. Ltd.;
LIU Hui-hui;GONG Xiang-hong;XU Ying-jiang;ZOU Rong-jie;LI Jia-wei;DENG Xu-xiu;ZHANG Xiu-zhen;Shandong Province Key Laboratory of Restoration for Marine Ecology;Shandong Marine Resource and Environment Research Institute;Yantai Shanshui Seafood Co. Ltd.;
..............page:170-173
Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content
OUYANG Jing;TAO Xiang-lin;LI Zi-ming;LI Yun-qian;JIANG Li-wen;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;
OUYANG Jing;TAO Xiang-lin;LI Zi-ming;LI Yun-qian;JIANG Li-wen;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;
..............page:174-178
Rapid Detection of Total Bacterial Number Using Alginate-Medium-Resazurin-Diatomaceous Silica Microspheres Method
WEI Wei;LI Zheng-guo;CHENG Chan-juan;YANG De-fang;College of Life Science;Chongqing Normal University;Genetic Engineering Research Center;College of Bio-Engineering;Chongqing University;Chongqing No. 95 Middle School;Chongqing Bashu Middle School;
WEI Wei;LI Zheng-guo;CHENG Chan-juan;YANG De-fang;College of Life Science;Chongqing Normal University;Genetic Engineering Research Center;College of Bio-Engineering;Chongqing University;Chongqing No. 95 Middle School;Chongqing Bashu Middle School;
..............page:179-185
Improved Thermoluminescence Method for the Detection of Irradiated Food
LIU Yun-hong;SHAO Xian-zhang;CAO Lei;JI Yan-qin;GUO Wen;Key Laboratory of Radiological Protection and Nuclear Emergency;National Institute for Radiological Protection;Chinese Center for Disease Control and Prevention;
LIU Yun-hong;SHAO Xian-zhang;CAO Lei;JI Yan-qin;GUO Wen;Key Laboratory of Radiological Protection and Nuclear Emergency;National Institute for Radiological Protection;Chinese Center for Disease Control and Prevention;
..............page:186-189
Analysis of Proanthocyanidins in Black and Red Peanut Skins
DU Lei;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
DU Lei;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
..............page:190-194
Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature
HOU Yuan-yuan;ZHU Xuan;WANG Ying;GONG Shuai;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
HOU Yuan-yuan;ZHU Xuan;WANG Ying;GONG Shuai;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:195-199
Stability of Proteolytic Enzymes and Autolysis Characteristics of Antarctic Krill Paste during Chilling Storage
DING Hao-chen;LI Dong-fang;ZHANG Yan-ping;XU Gang;XU Shu-zhan;HUANG Tian-xiang;Institute of Aquatic Products Processing;Zhejiang Gongshang University;
DING Hao-chen;LI Dong-fang;ZHANG Yan-ping;XU Gang;XU Shu-zhan;HUANG Tian-xiang;Institute of Aquatic Products Processing;Zhejiang Gongshang University;
..............page:200-204
Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts
GUO Yuan-yuan;LU Xiao-xiang;LI Jiang-kuo;CHEN Shao-hui;ZHANG Peng;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
GUO Yuan-yuan;LU Xiao-xiang;LI Jiang-kuo;CHEN Shao-hui;ZHANG Peng;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:205-209
Anti-Pathogen Activities and Effect of Four Food Preservatives on Postharvest Quality of Citrus
LIU Hao-qiang;LI Hong-jun;XIANG Ke-hai;RAN Chun;HU Jun-hua;YAO Ting-shan;GUO Hong-rong;Citrus Research Institute;Chinese Academy of Agricultural Sciences;National Citrus Engineering Research Center;Nanmen Government of Chongqing Kaixian;Chongqing Three Gorges Vocational College;
LIU Hao-qiang;LI Hong-jun;XIANG Ke-hai;RAN Chun;HU Jun-hua;YAO Ting-shan;GUO Hong-rong;Citrus Research Institute;Chinese Academy of Agricultural Sciences;National Citrus Engineering Research Center;Nanmen Government of Chongqing Kaixian;Chongqing Three Gorges Vocational College;
..............page:210-214
Changes in Microbiological and Physico-chemical Properties of Natural Casings during Storage at Different Salinity Levels
WANG Guo-dong;HE Zhi-fei;LI Hong-jun;WANG Yi;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;
WANG Guo-dong;HE Zhi-fei;LI Hong-jun;WANG Yi;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;
..............page:215-219
Antimicrobial and Preservative Effects of Natamycin on Ginkgo Fruits
LI Yu;WU Cai-e;FAN Gong-jian;LI Ting-ting;WU Hai-xia;HUA Jing;College of Forest Resource and Environment;Nanjing Forestry University;
LI Yu;WU Cai-e;FAN Gong-jian;LI Ting-ting;WU Hai-xia;HUA Jing;College of Forest Resource and Environment;Nanjing Forestry University;
..............page:220-225
Changes in Texture, Pectin and Colour of Canned Dendrocalamus latiflorus(Giant Sweet Bamboo) Shoots during Storage
ZHENG Jiong;SONG Jia-xin;CHEN Guang-jing;LIN Mao;KAN Jian-quan;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
ZHENG Jiong;SONG Jia-xin;CHEN Guang-jing;LIN Mao;KAN Jian-quan;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:226-230
Effects of Combined Treatment with Ascorbic Acid, Cysteine and CaCl2 on Browning of Fresh-Cut Taro
TAN Yi-tan;ZENG Kai-fang;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
TAN Yi-tan;ZENG Kai-fang;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:231-235
Combined Effects of L-Cys, Calcium Ascorbate and Calcium Lactate on Quality and Enzymatic Browning of Fresh-Cut Arctium lappa L.
ZHANG Ting;YANG Run-qiang;CHEN Xu;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
ZHANG Ting;YANG Run-qiang;CHEN Xu;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:236-242
Influence of Thawing Methods on Physico-chemical Changes of Chinese Shrimp(Fenneropenaeus chinensis)
HOU Xiao-rong;MI Hong-bo;MAO Lin-chun;School of Biosystems Engineering and Food Science;Zhejiang University;
HOU Xiao-rong;MI Hong-bo;MAO Lin-chun;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:243-247
Tracing the Geographical Origin of Grapefruit
YAN Jing;TANG Cheng;LIANG Ya-xiong;GUO Rui-feng;XIONG Ya-bo;YE Fu-rao;LIU Ji;QIN Wen;College of Food Science;Sichuan Agricultural University;Sichuan Guang’an City Quality and Technical Supervision and Testing Center;
YAN Jing;TANG Cheng;LIANG Ya-xiong;GUO Rui-feng;XIONG Ya-bo;YE Fu-rao;LIU Ji;QIN Wen;College of Food Science;Sichuan Agricultural University;Sichuan Guang’an City Quality and Technical Supervision and Testing Center;
..............page:248-252
..............page:253-254