1002-6630
2015 Issue 8
Optimization of Conditions for Astaxanthin Cleavage by a Bacterial Carotenoid Cleavage Enzyme
ZHU Mingming;HE Jing;FAN Mingtao;WANG Shulin;College of Food Science and Engineering;Northwest A&F University;College of Agriculture and Animal Husbandry;Qinghai University;
ZHU Mingming;HE Jing;FAN Mingtao;WANG Shulin;College of Food Science and Engineering;Northwest A&F University;College of Agriculture and Animal Husbandry;Qinghai University;
..............page:1-5
..............page:6
Optimization of Protein Extraction from Selenium-Enriched Soybean and Determination of Selenomethionine by Liquid Chromatography Coupled with Mass Spectrometry
TIE Mei;LI Baorui;XING Zhiqiang;HAN Jie;GAO Yu;ZHANG Anning;ZHUANG Xiaohong;College of Environmental Sciences;Liaoning University;College of Chemistry;Liaoning University;
TIE Mei;LI Baorui;XING Zhiqiang;HAN Jie;GAO Yu;ZHANG Anning;ZHUANG Xiaohong;College of Environmental Sciences;Liaoning University;College of Chemistry;Liaoning University;
..............page:6-11
Extraction and Volatile Components of Mackerel Water-Soluble Proteins
ZHOU Jiaping;ZHANG Wentao;MENG Meng;WANG Yuemeng;LIU Anjun;ZHENG Jie;Research Center for Modern Analysis Techniques;Tianjin University of Science and Technology;College of Food and Biotechnology;Tianjin University of Science and Technology;
ZHOU Jiaping;ZHANG Wentao;MENG Meng;WANG Yuemeng;LIU Anjun;ZHENG Jie;Research Center for Modern Analysis Techniques;Tianjin University of Science and Technology;College of Food and Biotechnology;Tianjin University of Science and Technology;
..............page:12-18
Microwave-Assisted Modification of Konjac Glucomannan by Phosphoric Acid Esterification
LI Jianbin;CHEN Xiaoyun;ZHANG Fan;LU Dengjun;LIAO Wenmin;Institute of Light Industry and Food Engineering;Guangxi University;
LI Jianbin;CHEN Xiaoyun;ZHANG Fan;LU Dengjun;LIAO Wenmin;Institute of Light Industry and Food Engineering;Guangxi University;
..............page:19-23
Optimization of Extraction Process for Peel Waste Protein from Lotus Seeds by Response Surface Methodology
HE Wei;LIU Yongle;WANG Faxiang;College of Chemical and Biological Engineering;Changsha University of Science and Technology;
HE Wei;LIU Yongle;WANG Faxiang;College of Chemical and Biological Engineering;Changsha University of Science and Technology;
..............page:24-28
Purification of Lycium barbarum Polysaccharides by Foam Separation and Kinetic Analysis of the Process
CHEN Liang;ZHANG Wei;CHEN Yuantao;LI Xuanling;LIU Haibin;GAO Zhongchao;Department of Chemistry;Qinghai Normal University;
CHEN Liang;ZHANG Wei;CHEN Yuantao;LI Xuanling;LIU Haibin;GAO Zhongchao;Department of Chemistry;Qinghai Normal University;
..............page:29-36
Optimization of Extraction for Oat Bran Polysaccharides Using Magnetized Water by Response Surface Methodology
ZHAO Huixia;LIU Kun;ZHAO Zelong;HE Guoying;ZHANG Liping;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
ZHAO Huixia;LIU Kun;ZHAO Zelong;HE Guoying;ZHANG Liping;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
..............page:37-43
Preparation of Staphylococcus aureus Reference Material
XUE Lei;SUI Zhiwei;ZHANG Ling;WANG Jing;FU Boqiang;LIU Yingying;HAO Lin;National Institute of Metrology;College of Food Science and Engineering;Shanxi Agricultural University;
XUE Lei;SUI Zhiwei;ZHANG Ling;WANG Jing;FU Boqiang;LIU Yingying;HAO Lin;National Institute of Metrology;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:44-48
Optimization of Enzymatic Hydrolysis of Jerusalem artichoke Residue for Preparing Antioxidant Peptides by Response Surface Methodology
FAN Sanhong;HU Ya’nan;HE Ya;College of Life Science;Shanxi University;
FAN Sanhong;HU Ya’nan;HE Ya;College of Life Science;Shanxi University;
..............page:49-53
Stabilization and Degreasing of Waxy Millet Bran from Chongqing
JIANG Yong;WANG Youguo;LIANG Yexing;ZHONG Geng;College of Food Science;Southwest University;Chongqing Yingqi Oil Camellia Industry Development Co. Ltd.;Chongqing Special Food Engineering Technology Research Center;
JIANG Yong;WANG Youguo;LIANG Yexing;ZHONG Geng;College of Food Science;Southwest University;Chongqing Yingqi Oil Camellia Industry Development Co. Ltd.;Chongqing Special Food Engineering Technology Research Center;
..............page:54-60
Extraction, Structural Characterization and Antimicrobial Activity of Polysaccharides from Hemerocallis citrina Baroni
ZHOU Jidong;LI Yudong;Department of Biotechnology;Zhejiang Yuying Vocational Technology College;College of Food Science and Biotechnology;Zhejiang Gongshang University;
ZHOU Jidong;LI Yudong;Department of Biotechnology;Zhejiang Yuying Vocational Technology College;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:61-66
Extraction and Viscosity Stability of Exopolysaccharides with Moisture-Retention Capacity from Athelia rolfsii
WEI Ming;LI Hongmei;MA Yanqiu;ZHAO Hui;ZHANG Guihong;MIN Weihong;College of Food Science and Engineering;Jilin Agricultural University;Jilin Agricultural University Library;
WEI Ming;LI Hongmei;MA Yanqiu;ZHAO Hui;ZHANG Guihong;MIN Weihong;College of Food Science and Engineering;Jilin Agricultural University;Jilin Agricultural University Library;
..............page:67-73
Impact of Ultrasonic Treatment on Drying Time and Quality of Red Jujubes Dried by Medium- and Short-Wavelength Infrared Radiation
CHEN Wenmin;PENG Xingxing;MA Ting;YANG Zelong;XU Huaide;College of Food Science and Engineering;Northwest A&F University;
CHEN Wenmin;PENG Xingxing;MA Ting;YANG Zelong;XU Huaide;College of Food Science and Engineering;Northwest A&F University;
..............page:74-80
Green Wheat-Supplemented Zongzi: Optimization of Processing Parameters and Quality Evaluation
KANG Zhimin;ZHANG Kangyi;CUI Manman;SONG Fanfan;HE Mengying;DONG Guiru;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
KANG Zhimin;ZHANG Kangyi;CUI Manman;SONG Fanfan;HE Mengying;DONG Guiru;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;
..............page:81-85
Synthesis of Octenyl Succinic Esters of Mechanically Activated Corn Starch
ZHANG Zhengmao;KAN Ling;Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables;College of Life Science and Technology;Hubei Engineering University;Library of Hubei Engineering University;
ZHANG Zhengmao;KAN Ling;Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables;College of Life Science and Technology;Hubei Engineering University;Library of Hubei Engineering University;
..............page:86-91
Optimization by Orthogonal Array Design of Pectin Separation from Soluble Soybean-Hull Polysaccharide
LI Qunfei;AN Ning;YU Dan;SUN Zizi;WEI Yuliang;CHI Yusen;College of Food Science and Engineering;Qingdao Agricultural University;
LI Qunfei;AN Ning;YU Dan;SUN Zizi;WEI Yuliang;CHI Yusen;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:92-96
Optimization of Foam Separation of Mulberry Leaf Protein by Response Surface Methodology
LIU Haibin;ZHANG Wei;CHEN Yuantao;LI Xuanling;CHEN Liang;GAO Zhongchao;Department of Chemistry;Qinghai Normal University;
LIU Haibin;ZHANG Wei;CHEN Yuantao;LI Xuanling;CHEN Liang;GAO Zhongchao;Department of Chemistry;Qinghai Normal University;
..............page:97-102
Orthogonal Test Design for Optimization of Konjac Glucomannan Deacetylation by Ethanol-Alkali Method
ZHANG Wei;PEI Jianfei;LI Wenhao;XIONG Sen;ZHENG Min;ZHANG Guoquan;College of Food Science and Engineering;Northwest A&F University;
ZHANG Wei;PEI Jianfei;LI Wenhao;XIONG Sen;ZHENG Min;ZHANG Guoquan;College of Food Science and Engineering;Northwest A&F University;
..............page:103-108
Differential Expression of Secondary Metabolites in Mulberry Leaves before and after Frost
ZHANG Weiwanqi;OUYANG Zhen;ZHAO Ming;WEI Yuan;SHAO Yang;WANG Zhiwan;WANG Qiang;School of Pharmacy;Jiangsu University;
ZHANG Weiwanqi;OUYANG Zhen;ZHAO Ming;WEI Yuan;SHAO Yang;WANG Zhiwan;WANG Qiang;School of Pharmacy;Jiangsu University;
..............page:109-114
Electrochemical Method for the Determination of Rutin in Buckwheat Tea
HU Haiyang;CHEN Hongyan;School of Science;Beijing Forestry University;
HU Haiyang;CHEN Hongyan;School of Science;Beijing Forestry University;
..............page:115-119
Aroma Composition Analysis of Lu’an Guapian Green Tea by GC-MS
RUAN Ming;CHEN Quanzhan;ZHOU Hongxia;School of Food Science;Nanjing Xiaozhuang University;
RUAN Ming;CHEN Quanzhan;ZHOU Hongxia;School of Food Science;Nanjing Xiaozhuang University;
..............page:120-124
Chemical Composition of Glycoprotein from Boiling Water Extract of Sea Cucumber
CHEN Ning;ZHAO Jun;LI Yuehui;GAO Rongchun;YI Meng;WANG Shan;YANG Jingfeng;XIN Qiuyan;National Engineering Research Center of Seafood;School of Food Science and Technology;Dalian Polytechnic University;
CHEN Ning;ZHAO Jun;LI Yuehui;GAO Rongchun;YI Meng;WANG Shan;YANG Jingfeng;XIN Qiuyan;National Engineering Research Center of Seafood;School of Food Science and Technology;Dalian Polytechnic University;
..............page:125-128
Extraction, Composition and Molecular Properties of Proteins from Lotus Seed Peel Powder
LI Xianghong;LIU Yongle;YU Jian;WANG Faxiang;WANG Jianhui;LIU Meihong;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing;Department of Food and Biological Engineering;Changsha University of Science and Technology;
LI Xianghong;LIU Yongle;YU Jian;WANG Faxiang;WANG Jianhui;LIU Meihong;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing;Department of Food and Biological Engineering;Changsha University of Science and Technology;
..............page:129-133
Responses of Total Flavonoids and Total Saponins Contents in Fruits and Leaves of Balsam Pear to Soil Moisture and Their Correlations
LI Wenping;LIANG Yinli;BAO Tianli;MU Lan;GAO Dekai;College of Forest;Northwest A&F University;Institute of Soil and Water Conservation;Chinese Academy of Sciences and Ministry of Water Resources;College of Resources and the Environment;Northwest A&F University;
LI Wenping;LIANG Yinli;BAO Tianli;MU Lan;GAO Dekai;College of Forest;Northwest A&F University;Institute of Soil and Water Conservation;Chinese Academy of Sciences and Ministry of Water Resources;College of Resources and the Environment;Northwest A&F University;
..............page:134-138
Chiral Separation and Analysis of Astaxanthin Stereoisomers in Biological Organisms by High-Performance Liquid Chromatography
YANG Shu;ZHANG Ting;XU Jie;LI Xuemin;ZHOU Qingxin;XUE Changhu;College of Food Science and Engineering;Ocean University of China;
YANG Shu;ZHANG Ting;XU Jie;LI Xuemin;ZHOU Qingxin;XUE Changhu;College of Food Science and Engineering;Ocean University of China;
..............page:139-144
Quality Changes of Germinated Red Sorghum and Its Application in Cake
YI Cuiping;LI Yan;YAO Chen;WANG Xiali;SHENG Canmei;WU Muying;YUAN Liliu;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;Hunan Institute of Food Quality Supervision Inspection and Research;
YI Cuiping;LI Yan;YAO Chen;WANG Xiali;SHENG Canmei;WU Muying;YUAN Liliu;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;Hunan Institute of Food Quality Supervision Inspection and Research;
..............page:145-149
Formation of Heterocyclic Aromatic Amines in Model System Approximating Roast Flavor under Moderate Conditions
Lü Huichao;PENG Zengqi;LIU Senxuan;MUNEER Jamali;LI Junke;WANG Fulong;HUI Teng;CUI Baowei;LIU Shixin;National Center of Meat Quality and Safety Control;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
Lü Huichao;PENG Zengqi;LIU Senxuan;MUNEER Jamali;LI Junke;WANG Fulong;HUI Teng;CUI Baowei;LIU Shixin;National Center of Meat Quality and Safety Control;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
..............page:150-155
Discrimination of Prepackaged Pure Grape Juice and Its Commercial Products Based on Gas Chromatography-Mass Spectrometry Fingerprints and Chemometrics Methods
LI Baoli;ZHU Yuxuan;DENG Jianling;TAN Jun;LIU Rui;WANG Hong;LI Tao;ZHOU Shengyin;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;Hubei Research Institute of Products Quality Supervision and Inspection;
LI Baoli;ZHU Yuxuan;DENG Jianling;TAN Jun;LIU Rui;WANG Hong;LI Tao;ZHOU Shengyin;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;Hubei Research Institute of Products Quality Supervision and Inspection;
..............page:156-161
Purification, Physicochemical Properties and Anti-Lipid Peroxidation Activity of Polysaccharides from Body of Urechis unicinctus
ZHU Jiali;CHEN Yisha;NIU Qingfeng;LI Tao;CHEN Yin;School of Food and Pharmacy;Zhejiang Ocean University;
ZHU Jiali;CHEN Yisha;NIU Qingfeng;LI Tao;CHEN Yin;School of Food and Pharmacy;Zhejiang Ocean University;
..............page:162-166
Correlation Analysis between Somatic Cell Count and Fatty Acid Compositions in Milk of Dairy Cows
ZHAO Xiaowei;YANG Yongxin;HUANG Dongwei;ZHAO Huiling;CHENG Guanglong;Institute of Animal Sciences and Veterinary Medicine;Anhui Academy of Agricultural Sciences;
ZHAO Xiaowei;YANG Yongxin;HUANG Dongwei;ZHAO Huiling;CHENG Guanglong;Institute of Animal Sciences and Veterinary Medicine;Anhui Academy of Agricultural Sciences;
..............page:167-170
Determination of Degree of Deacetylation of Chitosan by Ion Chromatographic Quantitation of Acetic Acid
LIN Zhiwei;WANG Yanhua;LU Hengjun;CHEN Meilan;College of Biological and Environmental Engineering;Zhejiang Shuren University;
LIN Zhiwei;WANG Yanhua;LU Hengjun;CHEN Meilan;College of Biological and Environmental Engineering;Zhejiang Shuren University;
..............page:171-174
Isolation and Purification of Antioxidant Components in Fruiting Body of Cordyceps militaris
SHAO Ying;CHEN Anhui;ZHANG Chuanli;ZHOU Yang;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;Xuzhou Institute of Technology;
SHAO Ying;CHEN Anhui;ZHANG Chuanli;ZHOU Yang;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;Xuzhou Institute of Technology;
..............page:175-180
Analysis of Aroma Compounds in Black Tea Ventilated with Oxygen for Different Durations during the Fermentation Process by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry
PAN Ke;FENG Lin;CHEN Juan;DU Xiao;College of Horticulture;Sichuan Agricultural University;Guizhou Tea Research Institute;College of Food Science;Southwest University;
PAN Ke;FENG Lin;CHEN Juan;DU Xiao;College of Horticulture;Sichuan Agricultural University;Guizhou Tea Research Institute;College of Food Science;Southwest University;
..............page:181-186
Antioxidant Activities and Total Flavonoid Content in the Peel of Leucaena leucocephala Fruits
YANG Jingyi;YU Lingling;WU Mei;LIU Jicheng;ZHANG Yujie;JIANG Kai;WANG Bi;College of Medical Science;China Three Gorges University;Hubei Key Laboratory of Natural Products Research and Development;China Three Gorges University;
YANG Jingyi;YU Lingling;WU Mei;LIU Jicheng;ZHANG Yujie;JIANG Kai;WANG Bi;College of Medical Science;China Three Gorges University;Hubei Key Laboratory of Natural Products Research and Development;China Three Gorges University;
..............page:187-190
Changes in Phenolic Components and Antioxidant Activity of Jujube Fruits(Zizyphus jujuba Mill. cv. Lingwuchangzao) during Different Growth Stages
SHEN Jing;WANG Min;GOU Qian;JI Xiaolong;WANG Meng;WANG Youke;College of Food Science and Engineering;Northwest A&F University;National Engineering Center for Irrigation Water Savings;Northwest A&F University;
SHEN Jing;WANG Min;GOU Qian;JI Xiaolong;WANG Meng;WANG Youke;College of Food Science and Engineering;Northwest A&F University;National Engineering Center for Irrigation Water Savings;Northwest A&F University;
..............page:191-195
Analysis of Aroma Composition of Kyoto Grape from Jurong by GC-O-MS
YU Lizhi;MA Yongkun;ZHANG Long;DAI Chunhua;YU Huailong;LI Junfang;School of Food and Biological Engineering;Jiangsu University;Zhenjiang Guoshengyuan Food Technology Co. Ltd.;
YU Lizhi;MA Yongkun;ZHANG Long;DAI Chunhua;YU Huailong;LI Junfang;School of Food and Biological Engineering;Jiangsu University;Zhenjiang Guoshengyuan Food Technology Co. Ltd.;
..............page:196-200
Detection of E. coli O157:H7 Based on Au Nanoparticles of Different Sizes Labeled Second Antibody Enhanced Surface Plasmon Resonance
YANG Yang;LI Rongzhuo;MAO Lugang;LIU Xia;Hunan Province Key Laboratory of Food Science and Biotechnology;College of Food Science and Technology;Hunan Agricultural University;
YANG Yang;LI Rongzhuo;MAO Lugang;LIU Xia;Hunan Province Key Laboratory of Food Science and Biotechnology;College of Food Science and Technology;Hunan Agricultural University;
..............page:201-205
Determination of Different Synthetic Dyes in Ice-Cream by High Performance Capillary Electrophoresis with UV Detection
GUO Fangfang;FENG Feng;BAI Yunfeng;CHEN Zezhong;LIU Lizhen;LI Rong;ZHOU Gao;School of Chemistry and Chemical Engineering;Shanxi University;School of Chemical and Environmental Engineering;Shanxi Datong University;
GUO Fangfang;FENG Feng;BAI Yunfeng;CHEN Zezhong;LIU Lizhen;LI Rong;ZHOU Gao;School of Chemistry and Chemical Engineering;Shanxi University;School of Chemical and Environmental Engineering;Shanxi Datong University;
..............page:206-210
Determination of Dimethy Phthalate in Chinese Liquors by Linear Sweep Polarography
GAO Zhiyue;XUE Fei;GAO Yaling;CHEN Wen;ZHANG Yimin;College of Materials and Chemistry and Chemical Engineering;Chengdu University of Technology;
GAO Zhiyue;XUE Fei;GAO Yaling;CHEN Wen;ZHANG Yimin;College of Materials and Chemistry and Chemical Engineering;Chengdu University of Technology;
..............page:211-215
Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection
GUO Qilei;MU Tongna;WU Yantao;YU Xiaojin;SONG Jie;ZHOU Jing;YANG Hongmei;National Food Quality & Safety Supervision and Inspection Center;
GUO Qilei;MU Tongna;WU Yantao;YU Xiaojin;SONG Jie;ZHOU Jing;YANG Hongmei;National Food Quality & Safety Supervision and Inspection Center;
..............page:216-219
Direct Determination of Ethyl Carbamate in Alcoholic Drinks by Stable Isotope Dilution Liquid Chromatography-Tandem Mass Spectrometry
ZHAO Yipeng;WANG Zongyi;LI Demei;XIA Xiaonan;JIANG Huaixi;HAN Tao;Beijing Capital Wine Technology and Engineering Center;Beijing key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides;Beijing Laboratory of Food Quality and Safety;College of Food Sciences and Engineering;Beijing University of Agriculture;
ZHAO Yipeng;WANG Zongyi;LI Demei;XIA Xiaonan;JIANG Huaixi;HAN Tao;Beijing Capital Wine Technology and Engineering Center;Beijing key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides;Beijing Laboratory of Food Quality and Safety;College of Food Sciences and Engineering;Beijing University of Agriculture;
..............page:220-224
A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods
LIU Youhua;Fujian Inspection and Research Institute for Product Quality;
LIU Youhua;Fujian Inspection and Research Institute for Product Quality;
..............page:225-230
Determination of Acrylamide in Deep-Fried Pork by Solid Phase Extraction-High Performance Liquid Chromatography
SHAO Meili;HAO Xingyu;LIU Wei;CUI Chengyuan;YUAN Zhaofeng;DONG Xin;College of Food Sciences;Northeast Agricultural University;Jiamusi Entry-Exit Inspection and Quarantine Bureau;
SHAO Meili;HAO Xingyu;LIU Wei;CUI Chengyuan;YUAN Zhaofeng;DONG Xin;College of Food Sciences;Northeast Agricultural University;Jiamusi Entry-Exit Inspection and Quarantine Bureau;
..............page:231-235
Simultaneous Determination of Eleven Elements Released from Plastic Food Contact Materials and Articles by Inductively Coupled Plasma-Mass Spectrometry
CHEN Minshi;ZHENG Jie;XU Caiming;ZHOU Xuehui;LI Xiaojing;ZHENG Siyuan;CHEN Jiamin;Fujian Key Laboratory Technology Research of Inspection and Quarantine;State Key Laboratory of Safety Testing of Consumer Products;Inspection and Quarantine Technique Center of Fujian Entry-Exit Inspection and Quarantine Bureau;
CHEN Minshi;ZHENG Jie;XU Caiming;ZHOU Xuehui;LI Xiaojing;ZHENG Siyuan;CHEN Jiamin;Fujian Key Laboratory Technology Research of Inspection and Quarantine;State Key Laboratory of Safety Testing of Consumer Products;Inspection and Quarantine Technique Center of Fujian Entry-Exit Inspection and Quarantine Bureau;
..............page:236-239
Determination of Benzo(a) Pyrene in Edible Vegetable Oils by Gel Permeation Chromatography
XU Mingya;PAN Danjie;JIN Micong;Hangzhou Grain and Oil Central Inspection Station;Zhejiang Provincial Key Laboratory of Health Risk Appraisal for Trace Toxic Chemicals;Ningbo Municipal Center for Disease Control and Prevention;
XU Mingya;PAN Danjie;JIN Micong;Hangzhou Grain and Oil Central Inspection Station;Zhejiang Provincial Key Laboratory of Health Risk Appraisal for Trace Toxic Chemicals;Ningbo Municipal Center for Disease Control and Prevention;
..............page:240-243
Simultaneous Determination of 11 Functional Components in Health Foods by High Performance Liquid Chromatography
CHEN Yufang;LIN Haidan;WU Hongzhong;JIN Meng;SONG Yang;LIANG Xiaoru;XIE Yushan;GUAN Yongyi;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
CHEN Yufang;LIN Haidan;WU Hongzhong;JIN Meng;SONG Yang;LIANG Xiaoru;XIE Yushan;GUAN Yongyi;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
..............page:244-249
Effect of Moisture Content and Temperature on Oxidation Stability of Banana Chips
LEI Xi;FAN Liuping;School of Food Science and Technology;Jiangnan University;
LEI Xi;FAN Liuping;School of Food Science and Technology;Jiangnan University;
..............page:250-253
Comparison of Meat Quality between Meishan and Three-Crossbred Pigs during Postmortem Aging
WANG Juan;ZHANG Wangang;LIU Nian;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;
WANG Juan;ZHANG Wangang;LIU Nian;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:254-259
Effects of Nanocomposite Packaging on Quality and Formaldehyde Content of Lentinus edodes during Storage
SU Qianqian;TANG Jing;ZHAO Liyan;HU Qiuhui;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;
SU Qianqian;TANG Jing;ZHAO Liyan;HU Qiuhui;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:260-265
Inhibitory Effect of Ferulic Acid as on Biogenic Amines and N-Nitrosamine in Dry-Cured Perch
WEI Yanling;TANG Jing;WANG Jian;WANG Yongli;ZHANG Jianhao;Yishui County Food and Drug Administration;National Central of Meat Quality and Safety Control;Key Laboratory of Meat Processing and Quality Control;College of Food Science and Technology;Nanjing Agricultural University;
WEI Yanling;TANG Jing;WANG Jian;WANG Yongli;ZHANG Jianhao;Yishui County Food and Drug Administration;National Central of Meat Quality and Safety Control;Key Laboratory of Meat Processing and Quality Control;College of Food Science and Technology;Nanjing Agricultural University;
..............page:266-273
Effects of Solid Chlorine Dioxide Treatment on Quality and Physiology of Minimally Processed Bamboo Shoots
LUO Zisheng;WANG Xue;WANG Yansheng;Department of Food Science and Nutrition;Zhejiang University;
LUO Zisheng;WANG Xue;WANG Yansheng;Department of Food Science and Nutrition;Zhejiang University;
..............page:274-279
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