Food Science 2016 Issue 20 Optimization of Preparation of Zein/Chitosan Composite Films by Combined Microwave and Ultrasonic Treatments

Optimization of Preparation of Zein/Chitosan Composite Films by Combined Microwave and Ultrasonic Treatments
LIU Tingting;,ZHANG Ying;,LI Na;,WANG Dawei;

..............page:1-5

Optimization of Key Processing Parameters for Preparation of Corn Cyclo (His-Pro) by High Temperature/High Pressure Method
FAN Hongxiu;,LIU Tingting;,LIU Hongcheng;,REN Huahua;,ZHANG Yanrong;

..............page:6-12

Response Surface Methodology for Optimization of Tenderization Conditions for Low-grade Beef Using Papain and Composite Phosphate
TAO Rui;,TANG Xiaoyan;,GONG Yan;,QI Kai;,GENG Yongran;

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

Extraction and Antioxidant Activity of Polysaccharides from Guichang Kiwifruit
WANGJinhua;,DUChao;,LIANGChen;,MALizhi;,ZENGJia;

..............page:19-23

Optimization of Polyphenols from Moringa oleifera Lam. Leaves by Ultrasound-assisted Extraction Using Response Surface Methodology and Their Antioxidant Activities
PEI Fei;,TAO Hongling;,CAI Lijuan;,WEI Chenchen;,YUAN Yiming;,YANG Wenjian;,HU Qiuhui;

..............page:24-30

Changes in Volatile Compounds of Pomfret and Grass Carp during Different Storage Periods
ZHANG Jingjing;,LIANG Ping;,SHI Wenzheng;,GU Saiqi;,WANG Xichang;

..............page:31-36

Simultaneous Determination of 6 Flavonoid Compounds in Herba Lobelia chinensisby High Performance Liquid Chromatography after Ionic Liquid Assisted Ultrasonic Extraction
DENG Yongli;,ZHOU Guangming;,CHEN Junhua;,GAO Yi;,LIAO Anhui;

..............page:37-41

Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
LHaipeng;,ZHANGYue;,CHENXinghua;,CAILiangsui;,LINZhi;

..............page:42-50

Comparative Analysis of Quality Characteristics of Souchong and Congou
ZENGLiang;,WANGJie;,LIUYan;,LUOLiyong;,MAMengjun;

..............page:51-56

Changes in Fatty Acid Composition and Volatile Compounds of Tuna Oil Following Deodorization Process
ZHANG Hongyan;,LI Ye;,YUAN Bei;,ZHU Zhoubin;,WANG Qiujuan;,CHEN Yifang;,DONG Lisha;,WANG Zhaoyang;,SI Kaixue;,HAN Jiaojiao;,CUI Chenxi;,SU Xiurong;

..............page:57-62

Chemical Composition, Antimicrobial and Antioxidant Activities of the Essential Oil of Artemisia sieversiana
LIHailiang;,CHENHaikui;,XUFuli;,WANGWeiling;,LIJilin;

..............page:63-68

Analysis of Differences in Milk Fat Globule Membrane Proteins between Breast Milk and Bovine Milk
JING Mengna;,JIANG Tiemin;,LIUBin;,ZHANG Dongdong;,WEI Jinghua;,WANG Pin;,LIJufang;,CHENLijun;

..............page:69-74

Analysis of the Volatile Components of Dried Cuttlefish by Electronic Nose Combined with HS-SPME-GC-MS
JIN Yang;,BU Tingting;,LI Mi;,ZHENG Li;,SONG Zhenggui;,LI Hesheng;

..............page:75-80

Lipid Content and Fatty Acid Profile of Acanthopagrus schlegeli, Pagrosomus major and Their Hybrids
WANGSiting;,LIPeng;,CHENShuyin;,ZHANGZhiyong;,YINShaowu;,ZHUFei;,JIAChaofeng;,LIUHailin;

..............page:81-85

Comparison of Aroma Compounds in Traditional Fermented and Inoculated Douchies, A Chinese Traditional Fermented Soybean Food
YE Yan;,SU Wei;,WANG Qian;,HE Xin;,GAO Jingya;

..............page:86-94

Analysis of Characteristic Flavor Components of Cookies Formulated with Bean Paste Lentinus edodes
LIU Zhiyun;,HU Qiuhui;

..............page:95-101

Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea
WANG Qi;,ZHAO Guifu;,ZHANG Xuzhou;,ZHAOLei;,XIA Tao;,ZHANG Xinfu;

..............page:102-107

Comparative Analysis of Aroma Compounds in Glutinous Rice Wine Added with Adenophora stricta Roots before and after Pasteurization by GC-MS
LIU Yi;,WU Qiong;,WU Qingyuan;,JIANG Heti;

..............page:108-112

Establishment of Magnetic Bead-Based Immunosensor for the Detection of Tetracycline Residues in Milk
KANGHuaibin;,MAHongyan;,LIFang;,XUBaocheng;,LUODenglin;,ZHANGRuihua;,ZOULiangliang;

..............page:113-119

An Electrochemical Immunosensor for Rapid Determination of Aflatoxin B1 in Foods Based on Graphene and Ionic Liquid
WANG Ruixin;,FENG Yajing;,LI Shuguo;

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

Effect of Penicillium expansum Infection of Grapes on Patulin Content and Flavor Quality of Cabernet Gernischt Wine
CHEN Xia;,LI Min;,ZHANG Bo;,ZHANG Jianhua;,ZHAO Wanzhen;,LI Wei;,HAN Shunyu;

..............page:126-133

Establishment of Quantitative Analysis Model of Chicken Cholesterol Based on Medium-Wavelength Near-Infrared Spectroscopy
WANG Hui;,TIAN Hanyou;,ZHANG Shunliang;,ZOU Hao;,LIU Fei;,LI Wencai;,LI Jiapeng;,CHEN Wenhua;,QIAO Xiaoling;

..............page:134-140

Discrimination Analysis of Edible Oil Oxidation Based on Electronic Nose Technique
HUGuoliang;,XULirong;,XUShenglu;,YUXiuzhu;,ZHANGRui;

..............page:141-145

Determination of Residues of the Antiviral Drug Ribavirin in Chicken Muscle and Liver by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
QIKai;,TANGXiaoyan;,TAORui;,YANGXiaoti;,ZHANGXiaoqing;,SHENXixi;

..............page:146-150

Application of X-Ray Technique to Detection of Fish Bones in Marine Fish Fillets
HUJidong;,LIUYuanping;,SUNAihua;,LINHong;,GUOXiaohua;,NIANRui;,LIYujin;,CAOLimin;

..............page:151-156

Inquiry and Analysis of Sources of False Positive Results for the Detection of Fat Soluble Shellfish Toxins by the Mouse Bioassay
LIUXiaoyu;,XUJing;,WANGuansheng;,LIUHuiying;,CAOJijuan;

..............page:157-161

Effects of Boiling on Metal Speciation in Three Marine Shellfish
YU Jiawei;,SUN Huaming;,LU Jingjing;,CAI Yan;,ZHONG Yingying;,YU Xuejun;,YANG Zhenfeng;,SU Xinguo;

..............page:162-166

Determination of Perchlorate in Chicken Meat and Liver by Ion Exchange High Performance Liquid Chromatography-Tandem Mass Spectrometry
SHAOLinzhi;,WUYingxuan;,OUYANGShaolun;,LINFeng;

..............page:167-171

Preparation and Application of Multi-Target Immunoaffinity Columns with Polystyrene-Divinylbenzene (PS-DVB) as Carrier
ZHANG Jianing;,DING Ke;,HAN Tao;,CHEN Xiangning;

..............page:172-176

Identification of Biifdobacterium Strains in Foods by Real-Time PCR
XIAOQisheng;,YANGJielin;,YANGHuiqin;,DINGZhuoping;,HEYuping;

..............page:177-182

Fast Determination of Lead in Flour Foods by Resonance Rayleigh Scattering Method with Cetyltrimethyl Ammonium Bromide (CTMAB) as Sensitizer
PANG Xiangdong;,JIANG Hong;,LIAO Chongmei;,SHI Wenbing;,QIN Ai;

..............page:183-186

Establishment of a High-Throughput Fluorescence Multiplex PCR Method for Detection of Genetically Modified Rice Events
ZHANG Mingzhe;,ZHANG Xiaofeng;,XULili;,CHENXiaomei;,ZHOUYuan;,YINWenxiu;,CHENWujian;,LIXiaojun;

..............page:187-190

Preparation and Applicability of a Simple and Fast Test Strip to Detect Listeria monocytogenes
ZHENGXiaofeng;,HANYong;,LIUYingyu;,ZHANGJuntao;,ZHANGQi;,ZHANGXiaohong;,YAOGang;

..............page:191-197

Determination of Heat Resistant Mould in Concentrated Fruit Juice
TONG Xun;,GAO Wen;,HUANG Tingxuan;,ZHOU Guoping;

..............page:198-202

Predictive Models for the Detection of Zearalenone and Aflatoxin B1 Contents in Moldy Corn with Electronic Nose
YU Huichun;,PENG Panpan;,YIN Yong;

..............page:203-208

A Multiplex PCR Method for Simultaneous Detection of Pseudomonas lfuorescens, Salmonella and Listeria monocytogenes
HUBingxue;,SHUYanyan;,PANDaodong;,ZENGXiaoqun;,WUZhen;

..............page:209-214

Effects of Ozone Treatment on Storage Quality and Physiological Characteristics of Xinjiang Thick-Skinned Melon
chen cun kun ;, gao zuo rong ;, xue wen tong ;, zhu wan zhen ;, dong cheng hu ;, wang wen sheng ;

..............page:215-220

Physiological Mechanism of the Difference in Pericarp Browning of Harvested Fruit between Longan Cultivars‘Dongbi’ and ‘Fuyan’
LIN Yifen;,LIN Yixiong;,LIN Hetong;,WENG Hongli;,CHEN Yihui;,WANG Hui;

..............page:221-227

Effects of Irradiation on Postharvest Physiology and Quality in Walnut Fruit during Cold Storage
DONG Hui;,LU Zhoumin;,MA Yanping;,HU Haichao;,MA Huiling;

..............page:228-233

Effect of 1-MCP Combined with Different Concentrations of Natamycin on Quality and Aroma Substances of Fuji Apple during Ambient Shelf Life after Cold Storage
ZHANG Peng;,LI Xin;,LI Jiangkuo;,ZHOU Bin;

..............page:234-240

Effects of Low Temperature Thawing under Different Humidity Conditions on the Quality Characteristics of Chicken Breast
zhang zuo ;, gao tian ;, song lei ;, zhang lin ;, jiang zuo ;, li zuo long ;, gao feng ;, zhou guang hong ;

..............page:241-246

Effect of Preharvest Acetylsalicylic Acid and Postharvest 1-MCP Treatments on Quality and Antioxidant Ability of Muskmelon Fruit during Cool Storage
SHANG Qi;,WANG Ting;,LI Xin;,LIU Yaona;,BAI Xiaodong;,ZHANG Xitong;,WANG Yi;,BI Yang;

..............page:247-252

Effect of Box-Type Modified Atmosphere Packaging Combined with 1-MCP on Quality and Flavor Compounds of Actinidia arguta during Cold Storage
YAN Tingcai;,LIU Zhentong;,LI Jiangkuo;,SUN Xiaorong;,ZHANG Peng;

..............page:253-260

Effect of Nano-Packing on Lignification and Related Enzyme Activities ofFlammulina velutipes
FANG Donglu;,CHANG Shijie;,ZHAO Liyan;,AN Xinxin;,HU Qiuhui;,YANG Wenjian;

..............page:261-267

Dynamic Moisture Change of Battered and Fried Pork Slices during Storage
GUO Xijuan;,WANG Ruiqi;,YANG Mingduo;

..............page:268-273

Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model
YU Li;,HE Zhifei;,LI Hongjun;,GONG Mingxin;,GONG Hailong;,WANG Zhaoming;,HUANG Han;

..............page:274-281

Effect of Chitosan Treatment Combined with Nano-Packaging on Quality and Physiological Changes of Daylily
YAO Yaming;,PENG Jing;,LIU Tan;,CHEN Jikun;,MEI Weiyun;,PAN Leiqing;,TU Kang;

..............page:282-286

Effects of Modified Atmosphere Packaging on Quality of Passion Fruit during Storage
CHEN Meihua;,XIONG Zheng;,PANG Tingcai;

..............page:287-292

Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage
NIU Liqiong;,JIA Ru;,GAO Yuanpei;,NAHO Nakazawa;,KAZUFUMI Osako;,EMIKO Okazaki;

..............page:293-298