1002-6630
2015 Issue 22
Production of Functional 1,3-Diacylglyerol from Monoacylglycerol by Lipase-Catalyzed Transesterification
HUANG Chuchu;XIONG Huihuang;GONG Bin;YU Yun;FENG Yue;LIANG Yuan;ZHU Xuemei;State Key Laboratory of Food Science and Technology;School of Science and Technology;Nanchang University;
HUANG Chuchu;XIONG Huihuang;GONG Bin;YU Yun;FENG Yue;LIANG Yuan;ZHU Xuemei;State Key Laboratory of Food Science and Technology;School of Science and Technology;Nanchang University;
..............page:1-5
Extraction and Purification of Phycocyanin by the Combined Use of Two-Step Salt Precipitation and Aqueous Two-Phase Extraction from Blue Algae
ZHANG Fayu;ZHAO Bingbing;CHEN Yu;YUAN Mengyuan;WANG Jiaquan;School of Resources and Environmental Engineering;Hefei University of Technology;
ZHANG Fayu;ZHAO Bingbing;CHEN Yu;YUAN Mengyuan;WANG Jiaquan;School of Resources and Environmental Engineering;Hefei University of Technology;
..............page:6-10
..............page:11
Optimization and Kinetic Analysis of Ultrasonic-Assisted Extraction of Triterpenoids from Pomegranate Rind
WANG Zhanyi;ZHENG Dandan;WANG Jinglong;JIN Meihua;ZHANG Lihua;WANG Yuhai;College of Life Science;Zaozhuang University;College of Pharmacy;Medical University of Tianjin;
WANG Zhanyi;ZHENG Dandan;WANG Jinglong;JIN Meihua;ZHANG Lihua;WANG Yuhai;College of Life Science;Zaozhuang University;College of Pharmacy;Medical University of Tianjin;
..............page:11-17
..............page:12
Optimization of Microwave-Assisted Extraction by Response Surface Analysis and Purification of Flavonoids from Choerospondias axillaris Fruit
YANG Yunshu;LI Rong;JIANG Zitao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
YANG Yunshu;LI Rong;JIANG Zitao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:18-24
..............page:24
Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties
WANG Xiaoyan;HUANG Yan;ZHONG Geng;College of Food Science;Southwest University;National Undergraduate Experimental Teaching Center;Southwest University;Konjac Resources Utilization Engineering Center of Chongqing Universities;Southwest University;
WANG Xiaoyan;HUANG Yan;ZHONG Geng;College of Food Science;Southwest University;National Undergraduate Experimental Teaching Center;Southwest University;Konjac Resources Utilization Engineering Center of Chongqing Universities;Southwest University;
..............page:25-32
Optimization of Ultrasonic-Assisted Extraction of Polyphenols from Haskap Berries(Lonicera caerulea L.) Using Response Surface Methodology and Their Antioxidant Capacity
LI Bin;LEI Yue;MENG Xianjun;JIAO Xinyao;GAO Ningxuan;ZHAO Yue;ZHANG Jiachen;College of Food Science;Shenyang Agricultural University;
LI Bin;LEI Yue;MENG Xianjun;JIAO Xinyao;GAO Ningxuan;ZHAO Yue;ZHANG Jiachen;College of Food Science;Shenyang Agricultural University;
..............page:33-39
Preparation of Anthocyanins Microspheres from Acanthopanax sessiliflorus(Rupr.Et Maxim.) Seem Fruits and Evaluation of Their Sustained Release Performance
SHAO Xinru;SUN Haitao;JIANG Ruiping;XU Jing;YU Miao;ZHU Junyi;Development Engineering Center of Edible Plant Resources of Changbai Mountain;College of Pharmaceutical and Food Science;Tonghua Normal University;Inheritance and Collaborative Innovation Center of Intangible Cultural Heritage of Changbai Mountain;Tonghua Normal University;College of Life Science;Tonghua Normal University;
SHAO Xinru;SUN Haitao;JIANG Ruiping;XU Jing;YU Miao;ZHU Junyi;Development Engineering Center of Edible Plant Resources of Changbai Mountain;College of Pharmaceutical and Food Science;Tonghua Normal University;Inheritance and Collaborative Innovation Center of Intangible Cultural Heritage of Changbai Mountain;Tonghua Normal University;College of Life Science;Tonghua Normal University;
..............page:40-45
Optimization of Mixed Preservative for Low-Salt Xiangxi Bacon by Response Surface Methodology
GU Renyong;YANG Wangen;College of Chemistry and Chemical Engineering;Jishou University;
GU Renyong;YANG Wangen;College of Chemistry and Chemical Engineering;Jishou University;
..............page:46-50
Optimization of Processing Parameters for Production of Spiced Chicken Thigh
KANG Huaibin;LIU Chaojian;College of Food and Bioengineering;Henan University of Science and Technology;
KANG Huaibin;LIU Chaojian;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:51-56
Extraction Optimization of Polysaccharides from the Roots of Ferula sinkiangensis K.M.Shen and Their Antioxidant Activities in Vitro
LIU Jie;LI Yashuang;BAO Ying;LIU Chunlan;College of Life and Environmental Science;Minzu Univirsity of China;National Institutes for Food and Drug Control;Beijing Engineering Research Center of Food Environment and Public Health;
LIU Jie;LI Yashuang;BAO Ying;LIU Chunlan;College of Life and Environmental Science;Minzu Univirsity of China;National Institutes for Food and Drug Control;Beijing Engineering Research Center of Food Environment and Public Health;
..............page:57-62
Optimization of Freeze-Thawing Softening-Enzymatic Preparation of Flavonoids-Rich Hawthorn Fruit Juice by Response Surface Methodology
ZHANG Chunling;LIU Hui;CHEN Dalei;LIU Jiechao;HUANG Jinian;JIAO Zhonggao;Zhengzhou Fruit Research Institute;Chinese Academy of Agricultural Sciences;
ZHANG Chunling;LIU Hui;CHEN Dalei;LIU Jiechao;HUANG Jinian;JIAO Zhonggao;Zhengzhou Fruit Research Institute;Chinese Academy of Agricultural Sciences;
..............page:63-68
Aroma Response Characteristic Analysis with Fast Gas Phase Electronic Nose and Volatile Components Analysis with GC-MS of Green Prickly Ash
YANG Jing;ZHAO Lei;SHI Bolin;ZHI Ruicong;WANG Houyin;ZHANG Lulu;ZHOU Xianli;WEI Yi;REN Kang;School of Life Science and Engineering;Southwest Jiaotong University;Sub-Institute of Food and Agricultural Standardization;China National Institute of Standardization;Chengdu Guiyi Food Development Ltd.;
YANG Jing;ZHAO Lei;SHI Bolin;ZHI Ruicong;WANG Houyin;ZHANG Lulu;ZHOU Xianli;WEI Yi;REN Kang;School of Life Science and Engineering;Southwest Jiaotong University;Sub-Institute of Food and Agricultural Standardization;China National Institute of Standardization;Chengdu Guiyi Food Development Ltd.;
..............page:69-74
Simultaneous Detection of the Contents of 16 Flavor Compounds in Rice Used for Beer Production Using HS-SPME-GC-MS
ZHANG Yuanlin;DONG Jianjun;HAO Junguang;YAN Peng;WANG Dongfeng;College of Food Science and Engineering;Ocean University of China;State Key Laboratory of Biological Fermentation Engineering of Beer;Technical Center of Tsingtao Brewery Co.Ltd.;
ZHANG Yuanlin;DONG Jianjun;HAO Junguang;YAN Peng;WANG Dongfeng;College of Food Science and Engineering;Ocean University of China;State Key Laboratory of Biological Fermentation Engineering of Beer;Technical Center of Tsingtao Brewery Co.Ltd.;
..............page:75-79
Analysis of Free and O-Glycosidically Bound Aroma Active Compounds of Wild Rosa roxburghii Juice by GC-O-MS
ZHOU Zhi;MA Qiong;ZHU Yuchang;CHENG Chao;PAN Siyi;Key Laboratory of Biological Resources Protection and Utilization of Hubei Province;College of Biological Science and Technology;Hubei University for Nationalities;College of Food Science and Technology;Huazhong Agricultural University;
ZHOU Zhi;MA Qiong;ZHU Yuchang;CHENG Chao;PAN Siyi;Key Laboratory of Biological Resources Protection and Utilization of Hubei Province;College of Biological Science and Technology;Hubei University for Nationalities;College of Food Science and Technology;Huazhong Agricultural University;
..............page:80-84
Chemical Composition and Antioxidant Capacity of Centennial Seedless Grape Skins from Four Main Producing Areas in Yunnan
YANG Chengtao;SUN Liping;SUN Yun;ZHUANG Yongliang;Yunnan Province of Food Safety Institute;Kunming University of Science and Technology;
YANG Chengtao;SUN Liping;SUN Yun;ZHUANG Yongliang;Yunnan Province of Food Safety Institute;Kunming University of Science and Technology;
..............page:85-89
Immobilizing Taste-Bud Tissues of Pigs to Prepare Bitterness Biosensor
QIAO Lixin;LIU Tingting;PANG Guangchang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
QIAO Lixin;LIU Tingting;PANG Guangchang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:90-94
Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat
YU Li;HE Zhifei;WANG Zhaoming;HUANG Han;XU Mingyue;WANG Shan;LI Hongjun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;
YU Li;HE Zhifei;WANG Zhaoming;HUANG Han;XU Mingyue;WANG Shan;LI Hongjun;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;
..............page:95-101
Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS
LIU Qian;SHEN Mingyue;NIE Shaoping;JIANG Yujie;MEI Jiang;LIU Lingling;WANG Yuting;State Key Laboratory of Food Science and Technology;Nanchang University;
LIU Qian;SHEN Mingyue;NIE Shaoping;JIANG Yujie;MEI Jiang;LIU Lingling;WANG Yuting;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:102-106
Changes in Volatile Flavor Components in Dazu Black Goat Meat during Postmortem Aging
WANG Yana;WANG Xiaoxiang;WANG Zhenhua;ZHANG Congcong;SHANG Yongbiao;College of Food Science;Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation;Ministry of Agriculture;Chongqing Engineering Research Center of Regional Food;
WANG Yana;WANG Xiaoxiang;WANG Zhenhua;ZHANG Congcong;SHANG Yongbiao;College of Food Science;Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation;Ministry of Agriculture;Chongqing Engineering Research Center of Regional Food;
..............page:107-112
Analysis of the Volatile Compounds of Jinhua Ham by Monolithic Material Sorptive Extraction Coupled with Gas Chromatography-Mass Spectrometry
GAO Shaoting;SONG Xue;CHEN Le;ZHANG Jingjing;LIU Yuan;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
GAO Shaoting;SONG Xue;CHEN Le;ZHANG Jingjing;LIU Yuan;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:113-116
Reaction Products and Evaluation Criteria of Non-Enzymatic Browning in Model Orange Juice
HAN Zhi;LI Shen;MA Yaqin;DOU Huating;GONG Lei;ZHU Panpan;National Citrus Engineering Research Center;Citrus Research Institute;Southwest University;
HAN Zhi;LI Shen;MA Yaqin;DOU Huating;GONG Lei;ZHU Panpan;National Citrus Engineering Research Center;Citrus Research Institute;Southwest University;
..............page:117-121
Determination of α-Tocopherol in Goji Berries(Lycium barbarum) Using Dispersive Liquid-Liquid Microextraction Combined with High Performance Liquid Chromatography
CAO Jiangping;LIU Shiwei;XIE Qilong;YI Zonghui;ZHOU Jimei;ZHANG Yulong;College of Chemistry and Chemical Engineering;Ningxia Normal University;State Key Laboratory of Coal Conversion;Institute of Coal Chemistry;Chinese Academy of Sciences;
CAO Jiangping;LIU Shiwei;XIE Qilong;YI Zonghui;ZHOU Jimei;ZHANG Yulong;College of Chemistry and Chemical Engineering;Ningxia Normal University;State Key Laboratory of Coal Conversion;Institute of Coal Chemistry;Chinese Academy of Sciences;
..............page:122-125
Effects of Heating Temperature on the Volatile Compounds of White Shrimp
YANG Yang;SHI Wenzheng;WANG Zhihe;College of Food Science and Technology;Shanghai Ocean University;
YANG Yang;SHI Wenzheng;WANG Zhihe;College of Food Science and Technology;Shanghai Ocean University;
..............page:126-130
Purification of Polyphenols from Inonotus obliquus by Macroporous Resin and Its Component Analysis
DONG Qi;GAO Shan;CAO Longkui;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
DONG Qi;GAO Shan;CAO Longkui;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
..............page:131-136
Determination of Organic Selenium Compounds in Selenium-Enriched Aspergillus oryzae by Pre-Column Derivatization-RP-HPLC Method
LI Hongwei;WANG Kaiping;WU Yu;TANG Zhengjiang;TANG Fei;LIU Guoqing;School of Biotechnology and Food Engineering;Hefei University of Technology;Anhui Wan Jiang Poultry Industry Research Institute;
LI Hongwei;WANG Kaiping;WU Yu;TANG Zhengjiang;TANG Fei;LIU Guoqing;School of Biotechnology and Food Engineering;Hefei University of Technology;Anhui Wan Jiang Poultry Industry Research Institute;
..............page:137-141
Influence of Preparation Methods on Chemical Components of Akebia trifoliate Seed Oil
OUYANG Yuzhu;ZHANG Xiaoxu;TANG Xuwan;College of Chemistry and Chemical Engineering;Jishou University;
OUYANG Yuzhu;ZHANG Xiaoxu;TANG Xuwan;College of Chemistry and Chemical Engineering;Jishou University;
..............page:142-146
Dynamic Monitoring of the Changes in Acrylamide Content in Chinese Braised Pork in Brown Sauce during Cooking
LIU Lingling;SHEN Mingyue;NIE Shaoping;JIA Hanbing;JIANG Yujie;LIU Qian;WANG Yuting;XIE Mingyong;State Key Laboratory of Food Science and Technology;Nanchang University;
LIU Lingling;SHEN Mingyue;NIE Shaoping;JIA Hanbing;JIANG Yujie;LIU Qian;WANG Yuting;XIE Mingyong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:147-151
Electrochemical Behavior and Determination of Bisphenol A at Carbon Paste Electrode Modified with Ionic Liquid
HUA Xiaoxia;ZHENG Xiangli;LIU Shan;XIA Fangquan;ZHOU Changli;College of Chemistry and Chemical Engineering;University of Jinan;
HUA Xiaoxia;ZHENG Xiangli;LIU Shan;XIA Fangquan;ZHOU Changli;College of Chemistry and Chemical Engineering;University of Jinan;
..............page:152-155
Relationship between Cd and Zn in Soil and Cd in Rice Grain
ZHANG Jianhui;WANG Fangbin;WANG Xiali;ZHANG Jihong;LIU Sai;HU Yonghui;Hunan Institute of Food Quality Supervision Inspection and Research;
ZHANG Jianhui;WANG Fangbin;WANG Xiali;ZHANG Jihong;LIU Sai;HU Yonghui;Hunan Institute of Food Quality Supervision Inspection and Research;
..............page:156-160
Development of Cd Te Quantum Dots-Based Lateral-Flow Immunoassay for Rapid Detection of Clenbuterol
ZHANG Jinyan;XIONG Yan;LIAO Qiegen;LI Weihong;WANG Donggen;ZHANG Li;LUO Linguang;Laboratory of Quality and Safety Risk Assessment for Livestock and Poultry Products;Ministry of Agriculture;Key Laboratory of Quality and Safety of Agricultural Products;Institute for Quality and Safety and Standards of Agricultural Products;Jiangxi Academy of Agricultural Sciences;
ZHANG Jinyan;XIONG Yan;LIAO Qiegen;LI Weihong;WANG Donggen;ZHANG Li;LUO Linguang;Laboratory of Quality and Safety Risk Assessment for Livestock and Poultry Products;Ministry of Agriculture;Key Laboratory of Quality and Safety of Agricultural Products;Institute for Quality and Safety and Standards of Agricultural Products;Jiangxi Academy of Agricultural Sciences;
..............page:161-164
Determination of 16 Sulfonamide Residues in Chicken by High Performance Liquid Chromatography with Online Photochemical Derivatization and Fluorescence Detection
XU Xu;GENG Dandan;CHI Xiaofeng;DONG Qi;HU Fengzu;XIAO Yuancan;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;College of Life Science;University of Chinese Academy of Science;
XU Xu;GENG Dandan;CHI Xiaofeng;DONG Qi;HU Fengzu;XIAO Yuancan;Northwest Institute of Plateau Biology;Chinese Academy of Sciences;College of Life Science;University of Chinese Academy of Science;
..............page:165-168
Uncertainty Evaluation for the Determination of Carbendazim in Rice by Liquid Chromatography-Tandem Mass Spectrometry
LI Juying;HE Jian;KONG Deyang;SHAN Zhengjun;Nanjing Institute of Environmental Sciences;Ministry of Environmental Protection of the People’s Republic of China;
LI Juying;HE Jian;KONG Deyang;SHAN Zhengjun;Nanjing Institute of Environmental Sciences;Ministry of Environmental Protection of the People’s Republic of China;
..............page:169-172
Analysis of Main Spoilage Bacteria in Fresh Pork during Storage
GAO Jiye;LI Jixiang;HUANG Wei;Department of Veterinary Medicine;Rongchang Campus;Southwest University;
GAO Jiye;LI Jixiang;HUANG Wei;Department of Veterinary Medicine;Rongchang Campus;Southwest University;
..............page:173-176
Variations of Thermophysical Properties of Cucumber Fruit under Different Low Temperature Stresses
HUANG Ruguo;ZHANG Min;YUAN Haitao;XIE Yue;LIANG Feixia;College of Food Sciences;Shanghai Ocean University;
HUANG Ruguo;ZHANG Min;YUAN Haitao;XIE Yue;LIANG Feixia;College of Food Sciences;Shanghai Ocean University;
..............page:177-180
Effects of Modified Atmosphere Packaging with Spontaneously Released CO2 on the Quality of Different Broccoli Varieties during Shelf Life at Room Temperature
JI Shujuan;CHE Shuoyan;ZHOU Qian;WEI Baodong;CHENG Shunchang;College of Food Science;Shenyang Agricultural University;
JI Shujuan;CHE Shuoyan;ZHOU Qian;WEI Baodong;CHENG Shunchang;College of Food Science;Shenyang Agricultural University;
..............page:181-186
Effects of Temporary Planting Combined with Low Temperature on the Quality of Fresh-Cut Oenanthe javanica
JIN Xiaolin;YAN Xiaokun;YANG Runqiang;GU Zhenxin;College of Food Science and Technology;Nanjing Agricultural University;
JIN Xiaolin;YAN Xiaokun;YANG Runqiang;GU Zhenxin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:187-191
Effect of Coating with Oxidized Corn Starch on Physiological Properties and Quality of Sweet Cherry during Cool Storage
YU Guangwei;WANG Yi;YU Xiaosen;LI Yongcai;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;
YU Guangwei;WANG Yi;YU Xiaosen;LI Yongcai;BI Yang;College of Food Science and Engineering;Gansu Agricultural University;
..............page:192-196
Effect of Different Preservative Films on the Storage Quality of Pleurotus eryngii at Low Temperature
XIE Liyuan;ZHENG Linyong;PENG Weihong;TANG Jie;HUANG Zhongqian;TAN Wei;GAN Bingcheng;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;
XIE Liyuan;ZHENG Linyong;PENG Weihong;TANG Jie;HUANG Zhongqian;TAN Wei;GAN Bingcheng;Institute of Soil and Fertilizer;Sichuan Academy of Agricultural Sciences;
..............page:197-202
Evaluation of the Dose of Oregano Essential Oil in the Feed to Prolong the Shelf Life of Oreochromis niloticus × O.mossambicus
ZHENG Zonglin;ZHU Chengke;Delbert M.GATLIN Ⅲ;Fisheries Breeding and Healthy Cultivation Research Centre;Department of Veterinary Medicine;Rongchang Campus;Southwest University;Department of Wildlife and Fisheries Sciences and Faculty of Nutrition;College Station;Texas A&M University;
ZHENG Zonglin;ZHU Chengke;Delbert M.GATLIN Ⅲ;Fisheries Breeding and Healthy Cultivation Research Centre;Department of Veterinary Medicine;Rongchang Campus;Southwest University;Department of Wildlife and Fisheries Sciences and Faculty of Nutrition;College Station;Texas A&M University;
..............page:203-209
Effects of Low Temperature Storage and Controlled Atmosphere(CA) Storage on Skin Burning in Two Different Kinds of Colored ‘Red Fuji’ Apples
CHEN Lei;GUO Yurong;BAI Ge;YUAN Li;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
CHEN Lei;GUO Yurong;BAI Ge;YUAN Li;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:210-215
Anthocyanin Biosynthesis in the Apple Skin of ‘Granny Smith’ after Bag Removal
MENG Rui;WANG Yajie;ZHANG Bohu;WU Yueni;YANG Yazhou;ZHAO Zhengyang;College of Horticulture;Northwest A&F University;Baishui Horticultural Station of Shaanxi Province;
MENG Rui;WANG Yajie;ZHANG Bohu;WU Yueni;YANG Yazhou;ZHAO Zhengyang;College of Horticulture;Northwest A&F University;Baishui Horticultural Station of Shaanxi Province;
..............page:216-221
Effect of Exogenous Sodium Nitroprusside Treatment on Eggplant Quality during Storage
FAN Linlin;GAO Lipu;ZUO Jinhua;SHI Junyan;WANG Qing;Beijing Vegetable Research Center;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing Academy of Agriculture and Forestry Sciences;
FAN Linlin;GAO Lipu;ZUO Jinhua;SHI Junyan;WANG Qing;Beijing Vegetable Research Center;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing Academy of Agriculture and Forestry Sciences;
..............page:222-226
Effect of Different Storage Temperatures on the Quality of Small Yellow Croaker
YIN Lei;XIE Jing;ZHANG Ning;LEI Zhifang;LI Zhipeng;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
YIN Lei;XIE Jing;ZHANG Ning;LEI Zhifang;LI Zhipeng;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:227-231
Predictive Modelling of Shelf Life for Scomber japonicus Stored at Different Temperatures
WU Qizi;CHEN Xue;LIU Huan;FANG Xubo;CHEN Xiao’e;LIN Yanguo;School of Food and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Aquatic Products Processing Technology Research of Zhejiang Province;Zhoushan Zhongmao Aquatic Products Co.Ltd.;
WU Qizi;CHEN Xue;LIU Huan;FANG Xubo;CHEN Xiao’e;LIN Yanguo;School of Food and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Aquatic Products Processing Technology Research of Zhejiang Province;Zhoushan Zhongmao Aquatic Products Co.Ltd.;
..............page:232-236
Effect of Two Different Degrees of Maturity on the Storage Characteristics of Peach of Different Flesh Types
YANG Yong;MA Ruijuan;ZHANG Binbin;SONG Zhizhong;YAN Juan;GUO Shaolei;YU Mingliang;Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement;Institute of Horticulture;Jiangsu Academy of Agricultural Sciences;College of Horticulture;Nanjing Agricultural University;
YANG Yong;MA Ruijuan;ZHANG Binbin;SONG Zhizhong;YAN Juan;GUO Shaolei;YU Mingliang;Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement;Institute of Horticulture;Jiangsu Academy of Agricultural Sciences;College of Horticulture;Nanjing Agricultural University;
..............page:237-243
Effect of Degraded Products of Konjac Glucomannan on the Structure of Myofibrillar Protein from Glass Carp Meat during Frozen Storage
WANG Lan;WU Wenjin;QIAO Yu;DING Anzi;LIAO Li;WANG Jun;FU Xiaoyan;XIONG Guangquan;Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology;Institute for Farm Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food and Biology Science Technology;Wuhan Institute of Design and Sciences;
WANG Lan;WU Wenjin;QIAO Yu;DING Anzi;LIAO Li;WANG Jun;FU Xiaoyan;XIONG Guangquan;Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology;Institute for Farm Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food and Biology Science Technology;Wuhan Institute of Design and Sciences;
..............page:244-249
Application of Slightly Acidic Electrolyzed Water(SAEW) in Preservation of Zizania latifolia Stems
LING Jiangang;LI Jiao;KANG Mengli;SHEN Jian;YU Jingfen;CHEN Jianchu;DING Tian;Institute of Ningbo Processing of Agricultural Products;Ningbo City Academy of Agricultural Sciences;Department of Food Science and Nutrition;Zhejiang University;
LING Jiangang;LI Jiao;KANG Mengli;SHEN Jian;YU Jingfen;CHEN Jianchu;DING Tian;Institute of Ningbo Processing of Agricultural Products;Ningbo City Academy of Agricultural Sciences;Department of Food Science and Nutrition;Zhejiang University;
..............page:250-254
Effect of Freezing-Point Storage on Antioxidation Capacity and Preservation of Postharvest Lettuce
TANG Jian;MA Li;WANG Kaichen;WANG Menghan;QIAO Yongjin;Agricultural Products Storage and Processing Research Center;Shanghai Academy of Agricultural Sciences;
TANG Jian;MA Li;WANG Kaichen;WANG Menghan;QIAO Yongjin;Agricultural Products Storage and Processing Research Center;Shanghai Academy of Agricultural Sciences;
..............page:255-259
Effect of Modified Atmosphere Packaging on Storage Quality and Activities of Antioxidant Enzymes of Sword Bean
LUO Shufen;HU Huali;CHEN Xiaoyan;LI Pengxia;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;College of Light Industry Science and Engineering;Nanjing Forestry University;
LUO Shufen;HU Huali;CHEN Xiaoyan;LI Pengxia;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;College of Light Industry Science and Engineering;Nanjing Forestry University;
..............page:260-265
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