Optimization of Manufacturing Process for Low-Fat Battered and Breaded Silver Carp Nuggets
ZHAI Jinling;CHEN Jiwang;XIAO Jiayan;XIA Wenshui;XU Wei;Youling L.XIONG;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;School of Food Science and Technology;Jiangnan University;

..............page:1-6

Atmospheric Freeze-Drying of Chinese Yam Based on Vortex Tube Refrigeration
REN Liying;REN Guangyue;YANG Xiaotong;ZHANG Wei;DUAN Xu;ZHANG Ledao;ZHU Wenxue;College of Food and Bioengineering;Henan University of Science and Technology;

..............page:7-12

Optimization of Preparation Process for Active Calcium from Cod Bone by Orthogonal Array Experiments and Its Oral Bioavailability in Vivo
WANG Shanshan;LI Bafang;ZHOU Deqing;HOU Hu;College of Food Science and Technology;Ocean University of China;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;

..............page:13-18

Optimization of Sterilization Conditions for Vibrio in Cyclina sinensis Using Ultra-High Hydrostatic Pressure
LIU Xujin;HU Zhihe;LIU Junjun;DI Hongyan;ZHANG Li;SUN Yuan;ZHU Liping;Tianjin Key Laboratory of Food and Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:19-25

Optimization of Processing Conditions of Silver Carp Surimi Prepared by Combined Carboxymethyl Chitosan/Sodium Chloride Rinsing
LI Wei;ZHAO Siming;XIONG Shanbai;LI Zongzhe;WU Rangming;HU Jie;College of Food Science;Huazhong Agricultural University;Department of Nutrition and Food Research;Military Economy College;

..............page:26-31

Optimization of Extraction of Pear Leaf Polyphenols by Orthogonal Array Design and Polyphenol Composition Analysis
ZHENG Yingchun;CAO Yufen;LI Jing;TIAN Luming;DONG Xingguang;ZHANG Ying;QI Dan;CHANG Yaojun;Research Institute of Pomology;Chinese Academy of Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment for Fruit;Ministry of Agriculture;

..............page:32-36

Optimization of Extraction Process of Ginseng Polysaccharides and Monosaccharide Composition Analysis
ZHANG Yanrong;FAN Hongxiu;LIU Hongcheng;ZHANG Ying;WANG Dawei;College of Food Science and Engineering;Jilin Agricultural University;

..............page:37-42

Optimization of Browning Inhibition Conditions of Litchi Wine by Response Surface Methodology
XUE Churan;LIU Shuwen;YAN Jun;YANG Shiling;XU Xiangwen;College of Enology;Northwest A&F University;Guangdong Weiduo Biotechnology Co.Ltd.;

..............page:43-48

Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Actinidia arguta by Response Surface Methodology and Texture Analysis
SUN Haitao;SHAO Xinru;JIANG Ruiping;XU Jing;SUN Yanxue;ZHU Yan;ZHU Junyi;Development Engineering Center of Edible Plant Resources of Changbai Mountain;Tonghua Normal University;Inheritance and Collaborative Innovation Center of Intangible Cultural Heritage of Changbai Mountain;Tonghua Normal University;College of Biological and Agricultural Engineering;Jilin University;College of Life Science;Tonghua Normal University;

..............page:49-55

Optimization of Extraction Process for Grape Seed Oil by Response Surface Methodology and Evaluation of Its Antioxidant Properties
HU Cuizhen;LI Sheng;MA Shaoying;SU Lirong;CAO Baochen;ZHOU Wenzheng;LIU Qi;College of Life Science and Technology;Gansu Agricultural University;Gansu Shunyi Bio-Technology Co.Ltd.;Zhangye Huitong Bio-Technology Co.Ltd.;

..............page:56-61

Optimization of Extraction Conditions for Flavonoids from Yellow Maize and Their Antioxidant Activity in Vitro
YANG Wenping;LI Yun;HAO Jiaomin;YANG Zhenping;YANG Hua;ZHU Yingchun;College of Life Science;Hebei United University;College of Food Science and Engineering;Shanxi Agricultural University;College of Agriculture;Shanxi Agricultural University;

..............page:62-66

Process Optimization for Synthesis of Low-Energy SLS-Type Structured Lipid by Transesterification in Supercritical CO₂ State Using Response Surface Methodology
ZHANG Jiaming;XU Duoxian;LI Xiangxin;QI Xiaofen;ZHANG Xu;YU Dianyu;School of Food Science and Technology;Northeast Agricultural University;

..............page:67-72

Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea
CHEN Xianming;FENG Lin;LI La;ZHAO Guofei;GONG Zhengli;College of Food Science;Southwest University;Dazhou Tea and Fruit Technology Promotion Station;

..............page:73-78

Supercritical CO₂ Extraction and Chemical Composition Analysis of Vetiver Essential Oil
LIAO Yaohua;WANG Dan;WANG Baoqing;LIU Zhenfeng;REN Baozeng;WANG Hongli;School of Chemical Engineering and Energy;Zhengzhou University;Henan Chemical Industry Research Institute Co.Ltd.;

..............page:79-85

Determination of Quercetin in Serum of High Fat Diet-Fed Mice by HPLC-UV
BIAN Huixi;CAI Jing;WU Zeyu;ZHANG Xian;LIU Jian;School of Biotechnology and Food Engineering;Hefei University of Technology;Engineering Research Center of Bio-process;Ministry of Education;Hefei University of Technology;

..............page:86-89

Influence of Different Fumigation Processes on Aroma Compounds of Shanxi Aged Vinegar
LI Hongwen;WANG Xuping;YANG Xiaolan;College of Life Science;Shanxi University;School of Light Industry and Food Science;South China University of Technology;

..............page:90-94

Changes in Aroma Components of Yongchuan Douchi during the Fermentation Process
SUO Huayi;ZHAO Xin;QIAN Yu;CHEN Juan;LI Jian;ZHANG Yu;KAN Jianquan;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Qinghai-Tibetan Plateau;Southwest University for Nationalities;

..............page:95-100

Simultaneous Determination of Four Water-Soluble Vitamins in Fresh and Fermented Vegetables and Fruits by High-Performance Liquid Chromatography
NIE Qixing;FENG Lei;ZHANG Yuanyuan;NIE Shaoping;XIONG Tao;XIE Mingyong;State Key Laboratory of Food Science and Technology;Nanchang University;School of Chemical Engineering;Shijiazhuang University;

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

Simultaneous Determination of Coumarins in Leaves of Eight Sympodial Bamboo Species with High Performance Liquid Chromatography
YAO Xi;YUE Yongde;TANG Feng;International Centre for Bamboo and Rattan;

..............page:105-108

Quantitative Prediction of Soluble Solids in Grapes during Storage Based on Visible and Near Infrared Diffuse Reflection Spectroscopy
CHEN Chen;LU Xiaoxiang;ZHANG Peng;CHEN Shaohui;LI Jiangkuo;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:109-114

Analysis of Characteristic Components from Hawthorn Tea
GONG Wei;GU Fengying;HE Fan;WANG Feng;Comprehensive Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;

..............page:115-119

Analysis of Muscle Quality Variations among Five Different Varieties of Brindled Monopterus albus
WEN Ping;ZHOU Yuntao;YU Yali;CHEN Hong;Lü Lei;HE Li;Yangtze River Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Fisheries;Huazhong Agricultural University;

..............page:120-125

Analysis of 18 Elements in Seed Coats of Mung Bean, Adzuki Bean and Blac k Soybean
WANG Qiaohuan;JIANG Junping;FU Huimin;MENG Ling;LI Hong;State Key Laboratory of Urban and Regional Ecology;Research Center for Eco-Environmental Sciences;Chinese Academy of Sciences;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;

..............page:126-129

Analysis of Volatile Flavor Compounds in Ira Rabbit Meat Cured by Different Techniques by HS-SPME-GC-MS
HUANG Han;HE Zhifei;LI Hongjun;WANG Zhaoming;YU Li;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;

..............page:130-134

Simultaneous Determination of Micro Amounts Ca, Mg, Fe and Zn in Blueberry by Continuum Source Flame Atomic Absorption Spectrometry
LIANG Yixin;LIU Kangshu;CAI Qiu;LI Na;Technology Center;Guizhou Entry-Exit Inspection and Quarantine Bureau;

..............page:135-138

Synthesis and Detection of Vitisin A in Red Grape Wine
YAN Heng;HAN Shunyu;WANG Bo;ZHOU Xiaoping;College of Food Science and Engineering;Gansu Agricultural University;Central Laboratory of Technical Center;Gansu Entry-Exit Inspection and Quarantine Bureau;

..............page:139-144

Determination of Betaine in Lycium ruthenicum Murr. by Ion Chromatography
GENG Dandan;TAN Liang;XIAO Yuancan;HU Fengzu;DONG Qi;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;College of Life Sciences;University of Chinese Academy of Sciences;

..............page:145-147

Fast Determination of Iron in Milk Powder by Rayleigh Light Scattering Technique with Bromocresol Green as Probe
PANG Xiangdong;ZHANG Mei;JIANG Hong;School of Chemistry and Chemical Engineering;Yangtze Normal University;

..............page:148-151

Extraction of Lipids from Four Shrimp Species and Analysis of Fatty Acid Composition by Gas Chromatography
ZHOU Li;CONG Baolei;HOU Shuang;ZENG Xiaoxiong;College of Food Science and Technology;Nanjing Agricultural University;

..............page:152-156

A Comparative Study of Three Purification Methods for Phenolics from Brown Rice
LUO Shunjing;ZHANG Meimei;GONG Ersheng;LIU Chengmei;GENG Qin;ZENG Zicong;MA Ye;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:157-162

Optimization of Pretreatment Conditions for Determination of Ascorbic Acid Content in Kiwi Fruit Pulp by Liquid Chromatography
YANG Wei;WANG Baisong;LIU Jing;WANG Jie;ZHANG Qiuping;ZHANG Sumin;Liaoning Institute of Pomology;

..............page:163-167

Biochemical Basis of Regional Differences in Quality of Fenghuangdancong Oolong Tea
TANG Hao;FANG Huachun;TANG Jingchi;LI Jianlong;ZHOU Bo;CAI Jiao;Drinkable Plants Research Institute;Guangdong Academy of Agricultural Sciences;Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization;

..............page:168-173

Changes in Volatile Flavor Components of Grass Carp Meat during Fermentation by Lactobacillus plantarum
QIU Dihong;OU Changrong;SU Xiurong;MING Tinghong;Zhejiang Medical College;School of Marine Sciences;Ningbo University;

..............page:174-180

Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila
YANG Wenping;WANG Aimin;Lü Linlan;LIU Fei;YU Yebing;Jiangsu Province Coastal Aquaculture Fish Feed Engineering Technology Research Center;Key Laboratory for Aquaculture and Ecology of Coastal Pool of Jiangsu Province;School of Ocean and Bioengineering;Yancheng Institute of Technology;Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province;College of Animal Science and Technology;Nanjing Agricultural University;Yancheng Tian Bang Feed Technology Co.Ltd.;

..............page:181-184

Analysis of Aroma Components in Soybean Milk with Different Pretreatments by SDE-GC-MS Based on Retention Index
YANG Ruilian;JIANG Heti;College of Food Science;Southwest University;

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

Refinement of Fish Oil from Byproducts of Fish Meal Processing and Its Fatty Acid Composition Analysis
LI Chongchong;LI Zihao;LIU Yuli;QI Xiangyang;College of Biological and Environmental Sciences;Zhejiang Wanli University;

..............page:190-193

Characterization of Volatile Constitutes and Odorous Compounds in Essential Oil of Finger Citron(Citrus medica L. var. sarcodactylis Swingle) by GC-MS and GC-O
YANG Jun;GAO Haiyan;CHU Guohai;LI Zehua;NIU Yunwei;CAI Ming;HU Anfu;JIANG Jian;China Tobacco Zhejiang Industrial Co.Ltd.;Institute of Food Science;Zhejiang Acadmy of Agricultural Sciences;College of Ocean;Zhejiang University of Technology;Shanghai Institute of Technology;School of Perfume and Aroma Technology;

..............page:194-197

Determination of Radionuclides in Cultivated and Wild Macrocybe gigantea Mushrooms in Yunnan
ZHANG Ji;Anna ?LIWI?SKA;Tamara ZALEWSKA;Jerzy FALANDYSZ;WANG Yuanzhong;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;Institute of Meteorology and Water Management;University of Gdańsk;

..............page:198-201

Preparation of Monoclonal Antibody for the Detection of Bisphenol A by Enzyme-Linked Immunoassay
XU Long;ZHANG Ying;ZHU Lixin;FAN Yan;LAI Xiao;M ENG Wei;HU Na;LIU Renrong;College of Life Science;Jiangxi Science and Technology Normal University;Nanchang Center for Disease Control and Prevention;

..............page:202-206

Determination of 1-Deoxynojirimycin in Black Mulberry Fruit by Ultra Performance Liquid Chromatography
PU Junsong;CHEN Hu;XIANG Zhonghuai;YANG Guangwei;HE Ningjia;State Key Laboratory of Silkworm Genome Biology;

..............page:207-210

Discrimination of Walnut External Defects Based on Machine Vision and Support Vector Machine
LIU Jun;GUO Junxian;PATIGULI ·Silamu;SHI Jianxin;ZHANG Xuejun;HUANG Hua;College of Machine and Traffic;Xinjiang Agricultural University;Administration of Agriculture and Animal Husbandry Machinery of Aksu in Xinjiang;

..............page:211-217

Quantitative Analysis of Total Volatile Basic Nitrogen(TVB-N) in Mutton by Near-Infrared(NIR) Spectroscopy with Moving Window Partial Least Squares(MWPLS)
SHI Zhijia;TIAN Hanyou;ZOU Hao;LIU Wenying;QIAO Xiaoling;China Meat Research Centre;

..............page:218-221

Determination of Deoxynivalenol in Wheat Grains by HPLC Using Solid-Phase Extraction Cleanup Column
LUO Yingpeng;CHEN Zhengxing;WANG Ren;LUO Xiaohu;LI Yongfu;LI Yanan;SHAO Huili;WANG Li;National Engineering Laboratory for Cereal Fermentation Technology;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:222-225

Development of Real-Time Quantitative PCR Assay for the Detection of E. coli O157:H7 Based on Internal Amplification Reference
WANG Jianchang;WANG Jinfeng;DUAN Yongsheng;LI Jing;CHEN Zhimin;CHEN Ruichun;Technology Center of Hebei Entry-Exit Inspection and Quarantine Bureau;

..............page:226-231

Fabrication and Application of Electropolymerized Molecularly Imprinted Film for 3-Phenoxybenzoic Acid Detection
DAI Fangfang;ZHOU Yao;MA Liang;GUO Xuexia;ZHANG Yuhao;College of Food Science;Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;Laboratory of Risk Assessment for Citrus Quality and Safety;Ministry of Agriculture;Chinese Academy of Agricultural Engineering;Ministry of Agriculture;National Food Science and Engineering Experimental Teaching Center;Southwest University;

..............page:232-238

Determination of 9 Pyrethroid Pesticide Residues in Honeysuckle by Solid Phase Extraction and Gas Chromatography
TIAN Limei;SUN Zhiyong;XIANG Ming;SONG Chunman;YANG Yekun;LI Xuemei;Technology Center;China Tobacco Yunnan Industrial Co.Ltd.;

..............page:239-241

Source Analysis of Phthalate Acid Esters during Liquor Manufacturing Process
MA Rongshan;HAN Ying;WANG Fenglan;YAN Tingcai;ZHANG Xuan;JIANG Ling;College of Food Science;Shenyang Agricultural University;Chaoyang City Liaoning Province Food and Drug Administration;Shenyang Ke Xin Engineering Consulting Co.Ltd.;

..............page:242-246

Identifying Fish Products in Shenzhen through DNA Barcoding
WANG Min;LIU Hong;HUANG Hai;ZHAO Xiaomeng;SHI Qiong;HE Shunping;SUN Ying;BGI-Shenzhen;Animal & Plant Inspection and Quarantine Technology Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;Sanya Science and Technology Academy for Crop Winter Multiplication;Institute of Hydrobiology;Chinese Academy of Sciences;

..............page:247-251

Effect of Hexanal Treatment on Storage Quality of Navel Orange
CAO Qi;WANG Jianjun;DENG Lili;ZENG Kaifang;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;

..............page:252-257

Effects of 1-MCP on Quality and Volatile Components of Grapes during Shelf Life
YAN Tingcai;SHAO Dan;LI Jiangkuo;ZHANG Peng;CHEN Shaohui;College of Food Science;Shenyang Agricultural University;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agriculture Products;

..............page:258-263

Application of Electronic Nose in Freshness Evaluation of Tilapia Fillets as Affected by Ozone Treatment
YAN Mingyue;LU Yuqin;CHEN Dewei;Institute of Light Industry and Food Engineering;Guangxi University;

..............page:264-269

Effects of 1-MCP Treatment on Postharvest Physiology of Plum Fruits
WU Xueying;DENG Lili;WANG Baogang;ZENG Kaifang;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;

..............page:270-276

shi pin ying xiao xue shi pin sheng chan jing ying qi ye de bi xiu nei rong guo jia ji shi yi wu gui hua jiao cai shi pin ying xiao xue shu ping
wang fang fang ;

..............page:277