1002-6630
2015 Issue 6
Effect of Supercritical CO2 Treatment on Properties of Insoluble Dietary Fiber from Apricot Kernel Skins
ZHANG Qing’an;FAN Xuehui;MOU Zhaoli;SONG Yun;TANG Rongzhen;School of Food Engineering and Nutritional Science;Shaanxi Normal University;School of Life Sciences;Shaanxi Normal University;School of Chemistry and Chemical Engineering;Shaanxi Normal University;
ZHANG Qing’an;FAN Xuehui;MOU Zhaoli;SONG Yun;TANG Rongzhen;School of Food Engineering and Nutritional Science;Shaanxi Normal University;School of Life Sciences;Shaanxi Normal University;School of Chemistry and Chemical Engineering;Shaanxi Normal University;
..............page:1-5
Purification of Low-Calorie Structured Lipids by Molecular Distillation
CAO Lili;PANG Min;WU Xuefeng;PAN Lijun;JIANG Shaotong;Anhui Key Laboratory of Intensive Processing of Agricultural Products;School of Biotechnology and Food Engineering;Hefei University of Technology;
CAO Lili;PANG Min;WU Xuefeng;PAN Lijun;JIANG Shaotong;Anhui Key Laboratory of Intensive Processing of Agricultural Products;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:6-11
Extraction and Antioxidant Activities of Polysaccharides from Magnolia officinalis Rehd. et Wils. Barks
JIANG Ning;LIU Xiaopeng;CHEN Fang;YU Changfa;LE Dongliang;DING Zhenguo;WU Hao;School of Biological Science and Technology;Hubei Institute for Nationalities;Postdoctoral Research Station;Nanjing University of Chinese Medicine;Nanjing Tongrentang Hongze Chinese Herbal Science and Technology Co. Ltd.;
JIANG Ning;LIU Xiaopeng;CHEN Fang;YU Changfa;LE Dongliang;DING Zhenguo;WU Hao;School of Biological Science and Technology;Hubei Institute for Nationalities;Postdoctoral Research Station;Nanjing University of Chinese Medicine;Nanjing Tongrentang Hongze Chinese Herbal Science and Technology Co. Ltd.;
..............page:12-17
Applying Response Surface Methodology to Optimize Extraction of Soluble Dietary Fiber from Pear Residue Using Hemicellulase
CHEN Xiaoju;WU Xuefeng;JIANG Shaotong;LI Xingjiang;School of Chemical Engineering and Life Sciences;Chaohu University;School of Biotechnology and Food Engineering;Hefei University of Technology;
CHEN Xiaoju;WU Xuefeng;JIANG Shaotong;LI Xingjiang;School of Chemical Engineering and Life Sciences;Chaohu University;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:18-23
Preparation Technology of Collagen Type Ⅱ from Chicken Sternal Cartilage
CHENG Yuan;CAO Hui;XU Fei;YU Jinsong;YUAN Min;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;
CHENG Yuan;CAO Hui;XU Fei;YU Jinsong;YUAN Min;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;
..............page:24-28
Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties
LUO Chunyan;WANG Zhentao;FU Pengcheng;LOU Minjie;CHEN Lingling;FANG Xubo;YUAN Gaofeng;CHEN Xiao’e;School of Food and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology;
LUO Chunyan;WANG Zhentao;FU Pengcheng;LOU Minjie;CHEN Lingling;FANG Xubo;YUAN Gaofeng;CHEN Xiao’e;School of Food and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology;
..............page:29-34
Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice
GENG Chengxin;YANG Runqiang;GU Zhenxin;College of Food Science and Technology;Nanjing Agricultural University;
GENG Chengxin;YANG Runqiang;GU Zhenxin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:35-39
Effects of Four Modification Methods on Properties of Gelatin-Chitosan Edible Film
WANG Liyuan;HOU Mengqi;LI Xiao;LI Hongyan;LIU Tianhong;WANG Ying;Marine Biology Institute of Shandong Province;College of Food Science and Engineering;Shandong Agricultural University;
WANG Liyuan;HOU Mengqi;LI Xiao;LI Hongyan;LIU Tianhong;WANG Ying;Marine Biology Institute of Shandong Province;College of Food Science and Engineering;Shandong Agricultural University;
..............page:40-44
Extraction and Antioxidant Activity of Flavonoids from Aquilaria sinensis(Lour.) Gilg Leaves
DUAN Zhouwei;LI Weiguo;DOU Zhihao;XIE Hui;HE Ai;SHI Min;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Hainan Provincial Key Laboratory of Cultivation Physiology for Tropical Crops;
DUAN Zhouwei;LI Weiguo;DOU Zhihao;XIE Hui;HE Ai;SHI Min;Institute of Processing & Design of Agroproducts;Hainan Academy of Agricultural Science;Hainan Provincial Key Laboratory of Cultivation Physiology for Tropical Crops;
..............page:45-50
Optimization of Phycoerythrin Extraction from Lavers by Mixed Enzymes Using Response Surface Methodology
SHI Ying;PEI Fei;ZHOU Lingyu;YANG Fangmei;HU Qiuhui;College of Science;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food Science and Technology;Nanjing Agricultural University;
SHI Ying;PEI Fei;ZHOU Lingyu;YANG Fangmei;HU Qiuhui;College of Science;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food Science and Technology;Nanjing Agricultural University;
..............page:51-57
Extraction and Characterization of Lignin from Corn Stover
ZHANG Kun;WANG Gaoxuan;WANG Xiaojun;ZHANG Shasha;XUE Donghua;College of Chemical and Life Science;Changchun University of Technology;
ZHANG Kun;WANG Gaoxuan;WANG Xiaojun;ZHANG Shasha;XUE Donghua;College of Chemical and Life Science;Changchun University of Technology;
..............page:58-62
Ultrasonic-Assisted Enzymatic Extraction and Bioactivity Assessment of Anthocyanins from Blackberry Wine Pomace
LI Yahui;MA Yanhong;HUANG Kaihong;ZHANG Hongzhi;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;
LI Yahui;MA Yanhong;HUANG Kaihong;ZHANG Hongzhi;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:63-68
Optimization of Process for Ultra High Pressure-Assisted Synchronous Extraction of Polyphenols and Flavones from Burdock Roots and Their Antioxidant Activity
FAN Jinbo;CAI Xitong;FENG Xuqiao;HOU Yu;FAN Linlin;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;
FAN Jinbo;CAI Xitong;FENG Xuqiao;HOU Yu;FAN Linlin;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;
..............page:69-75
Ultrasonic-Assisted Extraction of Polysaccharides from Ginseng Flower and Their Antioxidant Activity in vitro
ZHOU Sisi;WANG Yuyuan;LIU Dan;ZHANG Yimin;LIU Siyu;WANG Xiaoqing;ZENG Xiaoxiong;College of Food Science and Technology;Nanjing Agricultural University;College of Chemistry and Chemical Engineering;Nanhua University;
ZHOU Sisi;WANG Yuyuan;LIU Dan;ZHANG Yimin;LIU Siyu;WANG Xiaoqing;ZENG Xiaoxiong;College of Food Science and Technology;Nanjing Agricultural University;College of Chemistry and Chemical Engineering;Nanhua University;
..............page:76-81
Selenium Enrichment, Microwave Drying and Extrusion Puffing of Germinated Brown Rice
HE Rong;LI Qian;LIU Junfei;YUAN Jian;JU Xingrong;College of Food Science and Engineering;Nanjing University of Finance & Economics;
HE Rong;LI Qian;LIU Junfei;YUAN Jian;JU Xingrong;College of Food Science and Engineering;Nanjing University of Finance & Economics;
..............page:82-85
Optimization of Saccharification Conditions of Taro Pulp by Central Composite Design
DAI Yuanyuan;PAN Lijun;JIANG Shaotong;WU Xuefeng;YU Zhenyu;Key Laboratory for Agriculture Processing Product of Anhui Province;Institute of Food Science and Engineering;School of Biotechnology and Food Engineering;Hefei University of Technology;
DAI Yuanyuan;PAN Lijun;JIANG Shaotong;WU Xuefeng;YU Zhenyu;Key Laboratory for Agriculture Processing Product of Anhui Province;Institute of Food Science and Engineering;School of Biotechnology and Food Engineering;Hefei University of Technology;
..............page:86-90
Optimization of Antioxidant Combinations for Algal Oil by Response Surface Methodology
Lü Junwei;YANG Xianqing;LIN Wanling;LI Laihao;MA Haixia;WEI Ya;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National Research and Development Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
Lü Junwei;YANG Xianqing;LIN Wanling;LI Laihao;MA Haixia;WEI Ya;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National Research and Development Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:91-95
Water-Soluble Proteins from Corbicula fluminea: Optimization of Ultrasound-Assisted Extraction Process by Response Surface Analysis and Antioxidant Potential
YANG Yuluan;YUAN Meilan;CHEN Lili;BAI Chunqing;ZHAO Li;SHI Ling;SU Wei;National R&D Branch Center for Freshwater Fish Processing;College of Life Science;Jiangxi Science and Technology Normal University;
YANG Yuluan;YUAN Meilan;CHEN Lili;BAI Chunqing;ZHAO Li;SHI Ling;SU Wei;National R&D Branch Center for Freshwater Fish Processing;College of Life Science;Jiangxi Science and Technology Normal University;
..............page:96-102
Analysis of Volatile Compounds and Sensory Evaluation of Different Douzhir(Fermented Mung Bean Juice) Products
LU Xiaodan;ZHANG Min;MIAO Jing;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
LU Xiaodan;ZHANG Min;MIAO Jing;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
..............page:103-108
Changes in Biochemical Components and Physical Characteristics of Fragrant Green Tea Infusion during Sterilization and Storage
MA Mengjun;CHANG Rui;LUO Liyong;ZENG Liang;College of Food Science;Southwest University;Tea Research Institute;Southwest University;
MA Mengjun;CHANG Rui;LUO Liyong;ZENG Liang;College of Food Science;Southwest University;Tea Research Institute;Southwest University;
..............page:109-113
Discriminating the Taste of Cheese under Different Ultrasonic Treatment Durations by Using Electronic Tongue
CONG Yanjun;YI Hong;ZHENG Fuping;College of Food Science;Beijing Technology and Business University;Beijing Key Laboratory for Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients;Beijing Technology and Business University;
CONG Yanjun;YI Hong;ZHENG Fuping;College of Food Science;Beijing Technology and Business University;Beijing Key Laboratory for Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients;Beijing Technology and Business University;
..............page:114-118
Optimum Extraction Conditions for Pyrazine Compounds from Maillard Reaction Mixture by Headspace Solid-Phase Microextraction
ZHOU Yongyan;LI Ya;YU Ainong;Key Laboratory of Biological Resources Protection and Utilization of Hubei Province;School of Chemistry and Environmental Engineering;Hubei Minzu University;
ZHOU Yongyan;LI Ya;YU Ainong;Key Laboratory of Biological Resources Protection and Utilization of Hubei Province;School of Chemistry and Environmental Engineering;Hubei Minzu University;
..............page:119-123
Analysis of Fruit Quality and Acid Constituents of Three Bred Cultivars Selected from Jiangjin Sweet Orange
SUN Qi;XIE Rangjin;DENG Lie;YI Shilai;ZHENG Yongqiang;Lü Qiang;HE Shaolan;College of Horticulture and Landscape Architecture;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;Southwest University;National Engineering Technology Research Center for Citrus;
SUN Qi;XIE Rangjin;DENG Lie;YI Shilai;ZHENG Yongqiang;Lü Qiang;HE Shaolan;College of Horticulture and Landscape Architecture;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;Southwest University;National Engineering Technology Research Center for Citrus;
..............page:124-129
Comparative Studies of Processing Characteristics of Different Raspberry Varieties
SONG Jianxin;MENG Xianjun;YAN Tingcai;LI Bin;SHANG Hongli;College of Food Science;Shenyang Agricultural University;College of Food Science and Engineering;Liaoning Medical University;
SONG Jianxin;MENG Xianjun;YAN Tingcai;LI Bin;SHANG Hongli;College of Food Science;Shenyang Agricultural University;College of Food Science and Engineering;Liaoning Medical University;
..............page:130-135
Distribution of Ellagic Acid and Triterpenes in Different Organs of Pomegranate
ZHANG Lihua;ZHANG Yuanhu;SUN Lei;ZHAO Dengchao;College of Life Sciences;Zaozhuang University;State Key Laboratory of Crop Biology;Shandong Agricultural University;Shandong Academy of Forestry;
ZHANG Lihua;ZHANG Yuanhu;SUN Lei;ZHAO Dengchao;College of Life Sciences;Zaozhuang University;State Key Laboratory of Crop Biology;Shandong Agricultural University;Shandong Academy of Forestry;
..............page:136-139
Quality Properties and Cluster Analysis of Different Blueberry Cultivars
HAN Si;MENG Xianjun;WANG Yanqun;LI Bin;LI Dongnan;College of Food Science;Shenyang Agricultural University;
HAN Si;MENG Xianjun;WANG Yanqun;LI Bin;LI Dongnan;College of Food Science;Shenyang Agricultural University;
..............page:140-144
Comparative Analysis of Volatile Components of Major Varieties of Kumquat(Fortunella Swing) in China
ZHENG Jie;JIANG Dong;ZHANG Yaohai;JIAO Bining;PANG Junxiao;Citrus Research Institute;Southwest University;College of Horticulture and Landscape Architecture;Southwest University;Laboratory of Quality and Safty Risk Assessment for Citrus Products;Ministry of Agriculture;Supervision and Testing Centre for Citrus and Seedling Quality;Ministry of Agriculture;National Citrus Engineering Research Center;Chongqing Municipal Key Laboratory for Citrus;
ZHENG Jie;JIANG Dong;ZHANG Yaohai;JIAO Bining;PANG Junxiao;Citrus Research Institute;Southwest University;College of Horticulture and Landscape Architecture;Southwest University;Laboratory of Quality and Safty Risk Assessment for Citrus Products;Ministry of Agriculture;Supervision and Testing Centre for Citrus and Seedling Quality;Ministry of Agriculture;National Citrus Engineering Research Center;Chongqing Municipal Key Laboratory for Citrus;
..............page:145-150
Determination of 1,2,3,5,6-Pentathiepane in Lentinula edodes by Gas Chromatography-Mass Spectrometry
ZHOU Jiaxin;BAI Bing;ZHOU Changyan;SHAO Yi;Institute for Agri-Food Standards and Testing Technology;Shanghai Academy of Agricultural Sciences;
ZHOU Jiaxin;BAI Bing;ZHOU Changyan;SHAO Yi;Institute for Agri-Food Standards and Testing Technology;Shanghai Academy of Agricultural Sciences;
..............page:151-154
Chemical Constituents of Antioxidant Species in Black Soybean
ZHENG Congcong;SU Yanfang;HUANG Xiong;QUE Meng;School of Pharmaceutical Science and Technology;Tianjin University;
ZHENG Congcong;SU Yanfang;HUANG Xiong;QUE Meng;School of Pharmaceutical Science and Technology;Tianjin University;
..............page:155-160
Physicochemical Properties and Antioxidant Activity of Polysaccharide Extracted from Haematococcus pluvialis with Three Different Methods
LIU Yang;WANG Shihui;LIU Yun;Beijing Key Laboratory of Bioprocess;College of Life Science and Technology;Beijing University of Chemical Technology;
LIU Yang;WANG Shihui;LIU Yun;Beijing Key Laboratory of Bioprocess;College of Life Science and Technology;Beijing University of Chemical Technology;
..............page:161-168
Analysis of the Monosaccharide Composition of Polysaccharides from “Tangzao” Jujube Fruits, a Local Cultivar in Hunan, China
SHI Hao;WANG Rencai;PANG Li;QIU Zhenhua;LIU Jikai;College of Horticulture and Landscape;Hunan Agricultural University;
SHI Hao;WANG Rencai;PANG Li;QIU Zhenhua;LIU Jikai;College of Horticulture and Landscape;Hunan Agricultural University;
..............page:169-172
Analysis of Nutritional Components and Amino Acid Composition of Sika Deer Colostrum
NING Jianting;YUE Xiqing;WU Junrui;YANG Mei;College of Food Science;Shenyang Agricultural University;
NING Jianting;YUE Xiqing;WU Junrui;YANG Mei;College of Food Science;Shenyang Agricultural University;
..............page:173-177
High Performance Liquid Chromatographic Analysis of Free Amino Acids in Raspberry Using Pre-Column Derivatization with 2,4-Dinitrofluorobenzene
ZHAO Yinglian;MOU Dehua;LI Yan;College of Biological Science and Engineering;Hebei University of Science and Technology;R & D Center for Fermentation Engineering of Hebei Province;
ZHAO Yinglian;MOU Dehua;LI Yan;College of Biological Science and Engineering;Hebei University of Science and Technology;R & D Center for Fermentation Engineering of Hebei Province;
..............page:178-182
Separation and Structure of Glycosaminoglycans from the Hard Clam Meretrix meretrix
LIN Jianyuan;JIA Kangming;LI Yao;College of Biological and Environmental Sciences;Zhejiang Wanli University;
LIN Jianyuan;JIA Kangming;LI Yao;College of Biological and Environmental Sciences;Zhejiang Wanli University;
..............page:183-186
Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage(Brassica oleracea var. capitata L.)
FANG Mengwei;YANG Runqiang;GUO Liping;WANG Zhiying;GU Zhenxin;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Qingdao Agricultural University;
FANG Mengwei;YANG Runqiang;GUO Liping;WANG Zhiying;GU Zhenxin;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:187-191
Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging
LI Lanxiao;LI Jiming;XU Yan;FAN Wenlai;TANG Ke;YU Ying;SHEN Zhiyi;JIANG Wenguang;Center of Science and Technology;Yantai Changyu Group Co. Ltd.;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
LI Lanxiao;LI Jiming;XU Yan;FAN Wenlai;TANG Ke;YU Ying;SHEN Zhiyi;JIANG Wenguang;Center of Science and Technology;Yantai Changyu Group Co. Ltd.;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:192-197
Distribution of Odd and Branched Chain Fatty Acids(OBCFA) of Yak Milk from Different Lactations
SUN Wancheng;LUO Yihao;LIU Xiangjun;College of Agriculture and Animal Husbandry;Qinghai University;
SUN Wancheng;LUO Yihao;LIU Xiangjun;College of Agriculture and Animal Husbandry;Qinghai University;
..............page:198-201
Identification of Pomegranate from Different Producing Areas of Xinjiang Based on Mineral Profile
WANG Rui;WANG Qiang;WANG Cun;WU Hongbin;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Food Safety and Nutrition;Chongqing University of Education;Institute of AgroProducts Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;
WANG Rui;WANG Qiang;WANG Cun;WU Hongbin;Department of Biological and Chemical Engineering;Chongqing University of Education;Institute of Food Safety and Nutrition;Chongqing University of Education;Institute of AgroProducts Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;
..............page:202-205
Simultaneous Analysis of 8 Mycotoxins in Grains by High Performance Liquid Chromatography
LI Rui;XIE Gang;WANG Songxue;Academy of State Administration of Grain;
LI Rui;XIE Gang;WANG Songxue;Academy of State Administration of Grain;
..............page:206-210
Determination of Oxidative DNA Damage Induced by Quinoxaline in Apostichopus japonicas Tissue Using High Performance Liquid Chromatography
JIANG Xiangyang;ZOU Rongjie;XU Yingjiang;SONG Xiangjun;GONG Xianghong;LIU Huihui;TIAN Xiuhui;SUN Guohua;LIU Yun;AN Honghong;ZHANG Xiuzhen;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;Shandong Marine Resource and Environment Research Institute;Yantai Shanshui Seafood Co. Ltd.;College of Food Science and Technology;Shanghai Ocean University;
JIANG Xiangyang;ZOU Rongjie;XU Yingjiang;SONG Xiangjun;GONG Xianghong;LIU Huihui;TIAN Xiuhui;SUN Guohua;LIU Yun;AN Honghong;ZHANG Xiuzhen;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;Shandong Marine Resource and Environment Research Institute;Yantai Shanshui Seafood Co. Ltd.;College of Food Science and Technology;Shanghai Ocean University;
..............page:211-215
Simultaneous Determination of 4 Parasiticide Residues in Milk by Ultra Performance Liquid ChromatographyTandem Mass Spectrometry
HOU Gaicheng;TAN Aijuan;Lü Shiming;JIN Xiaofeng;ZHANG Jianyong;College of Pharmacy;Guizhou University;College of Life Science;Guizhou University;College of Animal Science;Guizhou University;Guizhou Province Institute of Veterinary Drugs Control;
HOU Gaicheng;TAN Aijuan;Lü Shiming;JIN Xiaofeng;ZHANG Jianyong;College of Pharmacy;Guizhou University;College of Life Science;Guizhou University;College of Animal Science;Guizhou University;Guizhou Province Institute of Veterinary Drugs Control;
..............page:216-219
Sterilization of Molds on Pancake Surface by Pulsed Light and Its Effect of Pancake Flavor Quality
TANG Mingli;WANG Bo;LIU He;HE Yutang;HUI Lijuan;MA Tao;Grain and Oil Science and Technology Institute of Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
TANG Mingli;WANG Bo;LIU He;HE Yutang;HUI Lijuan;MA Tao;Grain and Oil Science and Technology Institute of Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
..............page:220-225
Effect of Antibacterial Polyvinyl Alcohol Packaging Films on Quality of Bream during Cold Storage
JIANG Shuo;YANG Fuxin;ZHANG Yan;SHI Wenjin;WANG Yuting;College of Food Science and Technology;Shanghai Ocean University;
JIANG Shuo;YANG Fuxin;ZHANG Yan;SHI Wenjin;WANG Yuting;College of Food Science and Technology;Shanghai Ocean University;
..............page:226-231
T-2 Toxin at Low Concentration Activates Phenylpropanoid Pathway in Potato Tubers
ZHAO Ying;XUE Huali;BI Yang;TANG Yamei;SHEN Keping;College of Food Science and Engineering;Gansu Agricultural University;
ZHAO Ying;XUE Huali;BI Yang;TANG Yamei;SHEN Keping;College of Food Science and Engineering;Gansu Agricultural University;
..............page:232-235
Antioxidative and Antibacterial Activities of Rosemary Extracts in Vacuum-Packaged Cooked Pork Patties
YIN Yan;ZHANG Wangang;ZHOU Guanghong;XU Xinglian;Synergetic Innovation Center of Food Safety and Nutrition;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;
YIN Yan;ZHANG Wangang;ZHOU Guanghong;XU Xinglian;Synergetic Innovation Center of Food Safety and Nutrition;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;
..............page:236-241
Changes in Microflora on Fresh Mutton during Chilled Storage
ZHOU Yanbing;AI Qijun;ZHANG Dequan;College of Food Science and Engineering;Beijing University of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
ZHOU Yanbing;AI Qijun;ZHANG Dequan;College of Food Science and Engineering;Beijing University of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:242-245
Relationship of Coloration with Polyphenols and Related Enzyme Activities during Low-Temperature Storage of Apple
BAI Ge;GUO Yurong;CHEN Lei;ZHANG Xiaorui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
BAI Ge;GUO Yurong;CHEN Lei;ZHANG Xiaorui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:246-250
Comparison of Phenylpropanoid Pathway Metabolism in Slices of Susceptible and Resistant Potato Cultivars Inoculated with Fusarium sulphureum
BAO Gaihong;BI Yang;LI Yongcai;WANG Yi;WANG Ting;TANG Ying;MA Chaoling;BAI Xiaodong;College of Food Science and Engineering;Gansu Agricultural University;
BAO Gaihong;BI Yang;LI Yongcai;WANG Yi;WANG Ting;TANG Ying;MA Chaoling;BAI Xiaodong;College of Food Science and Engineering;Gansu Agricultural University;
..............page:251-256
Influence of Non-Phosphate Additive on Water-Holding Capacity of Frozen Prepared Pork
GAO Kemeng;MEI Lin;XUE Xiuheng;WANG Zhigeng;Technology Center of Fermented Meat Products in Anhui Province;Engineering Laboratory of Agricultural Products Processing in Anhui Province;College of Tea and Food Science and Technology;Anhui Agricultural University;
GAO Kemeng;MEI Lin;XUE Xiuheng;WANG Zhigeng;Technology Center of Fermented Meat Products in Anhui Province;Engineering Laboratory of Agricultural Products Processing in Anhui Province;College of Tea and Food Science and Technology;Anhui Agricultural University;
..............page:257-261
Nuclear Magnetic Resonance(NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag
YANG Liu;CHEN Yufei;ZHANG Yi;School of Food Engineering;Jilin Business and Technology College;
YANG Liu;CHEN Yufei;ZHANG Yi;School of Food Engineering;Jilin Business and Technology College;
..............page:262-266
zhu zhong li lun yu shi jian xiang jie he de shi pin wei sheng wu xue guo jia ji gui hua jiao cai shi pin wei sheng wu xue shi pin wei sheng wu xue shi yan yuan li yu ji shu shu ping
gao wen geng ; li ping lan ;
gao wen geng ; li ping lan ;
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