0253-990X
2013 Issue 11
Antigenicity of the enzyme hydrolyzed casein from cow milk
LIN Dan;LIN Feng;LU Lu;MA Tao;ZHANG Hai-xin;GUO Rei-zeng;CAI Mu-yi;China Research Institute of Food and Fermentation Industries;
LIN Dan;LIN Feng;LU Lu;MA Tao;ZHANG Hai-xin;GUO Rei-zeng;CAI Mu-yi;China Research Institute of Food and Fermentation Industries;
..............page:1-5
Primary study on the hydrogen bond system of the dilution beer after high gravity brewing
SHI Han;CHANG Zong-ming;YIN Hua;DONG Jian-jun;LIU Chun-feng;LI Qi;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;The Laboratory of Brewing Science and Technology;Jiangnan University;State Key Lab of Biological Fermentation Engineering of Beer;
SHI Han;CHANG Zong-ming;YIN Hua;DONG Jian-jun;LIU Chun-feng;LI Qi;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;The Laboratory of Brewing Science and Technology;Jiangnan University;State Key Lab of Biological Fermentation Engineering of Beer;
..............page:6-11
Cloning and identification of GH11 family thermostable xylanase gene from biomass degradation strains
ZHENG Hong-chen;SUN Ming-zhe;PEI Hai-sheng;MENG Ling-cai;ZENG Wen-hui;ZHANG Jing-sheng;LIU Yi-han;LU Fu-ping;SUN Jun-she;Chinese Academy of Agricultural Engineering;College of Biotechnology;Tianjin University of Science and Technology;College of Food Science and Nutritional Engineering;China Agricultural University;
ZHENG Hong-chen;SUN Ming-zhe;PEI Hai-sheng;MENG Ling-cai;ZENG Wen-hui;ZHANG Jing-sheng;LIU Yi-han;LU Fu-ping;SUN Jun-she;Chinese Academy of Agricultural Engineering;College of Biotechnology;Tianjin University of Science and Technology;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:12-17
Study on recombinant expression and polyclonal antibody preparation of Vibrio parahaemolyticus flagellin A
XIA Yu;WANG Yan;WANG Zhou-ping;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Cetion Center of Food Safety and Nutrition;Jiangnan University;
XIA Yu;WANG Yan;WANG Zhou-ping;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Cetion Center of Food Safety and Nutrition;Jiangnan University;
..............page:18-22
Cyclodextrin glucanotransferase production of Bacillus circulans ATCC 21783 immobilized on brown shade
YUE Yan;WANG Jin-peng;ZHOU Xing;BAI Yu-xiang;WANG Ya-ming;JIN Zheng-yu;State key Laboratory of Food Science and Technology;The School of Food Science and Technology;Jiangnan University;
YUE Yan;WANG Jin-peng;ZHOU Xing;BAI Yu-xiang;WANG Ya-ming;JIN Zheng-yu;State key Laboratory of Food Science and Technology;The School of Food Science and Technology;Jiangnan University;
..............page:23-28
Effect of organic acids on the concentration of nitrite during pickle( Chinese cabbage) fermentation
ZOU Hui;LIU Xiao-ying;CHEN Yi-lun;WEI Ran;MA Li-da;College of Food Science and Engineering;Shandong Agricultural University;
ZOU Hui;LIU Xiao-ying;CHEN Yi-lun;WEI Ran;MA Li-da;College of Food Science and Engineering;Shandong Agricultural University;
..............page:29-32
Changes of metal elements contents during different storage periods in Fen Liquor
JING Wei-xin;MA Xiu-ping;WANG Lan;HAN Jian-shu;DU Xiao-wei;School of Life Science;Shanxi University;Shanxi Xing Hua Cun Fenjiu Group;
JING Wei-xin;MA Xiu-ping;WANG Lan;HAN Jian-shu;DU Xiao-wei;School of Life Science;Shanxi University;Shanxi Xing Hua Cun Fenjiu Group;
..............page:33-38
Effects of heat shock on Aspergillus niger spore germination and xylanase production
LIU Xin-yu;WANG Yi-fan;WANG Ming-dao;CHEN Hong-ge;College of Life Sciences;Henan Agricultural University;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;
LIU Xin-yu;WANG Yi-fan;WANG Ming-dao;CHEN Hong-ge;College of Life Sciences;Henan Agricultural University;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;
..............page:39-43
The correlation analysis and principal component analysis between enzyme activties and esters production during fermentation of liquor fermented grains
GUO Jian-hua;GUO Hong-wen;ZOU Dong-hui;LIU Xian-lan;JIA Shi-ru;College of Food & Biological Engieering;Qiqihar University;School of Biological Engineering;Tianjin University of Science & Technology;
GUO Jian-hua;GUO Hong-wen;ZOU Dong-hui;LIU Xian-lan;JIA Shi-ru;College of Food & Biological Engieering;Qiqihar University;School of Biological Engineering;Tianjin University of Science & Technology;
..............page:44-49
Establishment of the freshness of Penaeus vanmamei discriminant model based on the electronic nose technology
GUO Mei-juan;CHAI Chun-xiang;LU Xiao-xiang;LI Li-jie;REN Rui-juan;College of Biotechnology and Food Science;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce;
GUO Mei-juan;CHAI Chun-xiang;LU Xiao-xiang;LI Li-jie;REN Rui-juan;College of Biotechnology and Food Science;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce;
..............page:50-57
Preparation and emulsibility ability of octenyl succinic anhydrid modified white dextrin ester
WEI Ben-xi;ZHANG Xiao-hong;GUAN Xiao-yu;JIN Zheng-yu;TIAN Yao-qi;The State Key Laboratory of Food Science and Technology;Jiangnan University;
WEI Ben-xi;ZHANG Xiao-hong;GUAN Xiao-yu;JIN Zheng-yu;TIAN Yao-qi;The State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:58-61
Cyclization reaction by starch debranching enzyme in cycloamylose production
XU Yan;ZHOU Xing;JIN Zheng-yu;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;
XU Yan;ZHOU Xing;JIN Zheng-yu;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;
..............page:62-67
The study on functional property in vitro of β-glucan from different sources
WANG Yan-li;LIU Ling;SUN Hui;ZHOU Ming;LI Guo-ming;JIANG Zhong-jie;WU Na;China National Research Institute of Food & Fermentation Industries;
WANG Yan-li;LIU Ling;SUN Hui;ZHOU Ming;LI Guo-ming;JIANG Zhong-jie;WU Na;China National Research Institute of Food & Fermentation Industries;
..............page:68-72
Effect of heating methods on Migration of bisphenol A from polycarbonate
CAO Xue-hui;JI Shu-juan;College of Food Science;Shenyang Agricultural University;
CAO Xue-hui;JI Shu-juan;College of Food Science;Shenyang Agricultural University;
..............page:73-76
Kinetic model of POD and Vc degradation in strawberry during blanching
HUANG Xiao-jie;ZHANG Qiao;SHI Guo-Ying;GUO Yan-ling;College of Food Science and Engineering;Liaoning Medical University;School of Food and Pharmacy & Medical School;Zhejiang Ocean University;
HUANG Xiao-jie;ZHANG Qiao;SHI Guo-Ying;GUO Yan-ling;College of Food Science and Engineering;Liaoning Medical University;School of Food and Pharmacy & Medical School;Zhejiang Ocean University;
..............page:77-80
Preliminary research on fermentation mechanization of Fen-flavor’s ground-pot
ZHAO Jing-long;HAN Xing-lin;YANG Hai-cun;YAN Yin-zhuo;HAO Jian-qin;DU Xiao-wei;ZHANG Wu-jiu;Shanxi Xinghuacun Fen-flavor Factory C0. Ltd.;China National Research Institute of Food and Fermentation Industries;Tianjin University of Science and Technology College of Biotechnology;
ZHAO Jing-long;HAN Xing-lin;YANG Hai-cun;YAN Yin-zhuo;HAO Jian-qin;DU Xiao-wei;ZHANG Wu-jiu;Shanxi Xinghuacun Fen-flavor Factory C0. Ltd.;China National Research Institute of Food and Fermentation Industries;Tianjin University of Science and Technology College of Biotechnology;
..............page:81-84
Development of GABA-enriched yogurt
XUE Yu-qing;SHAN Yi;MAN Chao-xin;LIU Ying;Yang Shi-qin;GUO Ying;LANG You;YAN Tian-wen;ZHANG Ying-hua;JIANG Yu-jun;Key Laboratory of Dairy Science;Ministry of Education;College of Food Science;Northeast Agricultural University;National Research Center of Dairy Engineering and Technology;
XUE Yu-qing;SHAN Yi;MAN Chao-xin;LIU Ying;Yang Shi-qin;GUO Ying;LANG You;YAN Tian-wen;ZHANG Ying-hua;JIANG Yu-jun;Key Laboratory of Dairy Science;Ministry of Education;College of Food Science;Northeast Agricultural University;National Research Center of Dairy Engineering and Technology;
..............page:85-90
Cultivation and influencing factors of Lactobacillus plantarum CX-15 in Jerusalem artichoke tuber extract without acidic or enzymatic inulin hydrolysis
CHENG Xin;DONG Ying;SU Ping;LI Xin;LIU Chong-wan;School of Food and Biological Engineering;Jiangsu University;College of Biological Science and Engineering;Jiangxi Agriculture University;
CHENG Xin;DONG Ying;SU Ping;LI Xin;LIU Chong-wan;School of Food and Biological Engineering;Jiangsu University;College of Biological Science and Engineering;Jiangxi Agriculture University;
..............page:91-96
A comparison of a couple of pretreatment methods for converting lignocellulosic materials to ethanol
ZHANG Jian;ZHANG Wen-xue;YANG Jian;YOU Ling;Kenji Kida;ZHANG Chao;Life Science and Food Engineering College of Yibin University / Key Lab. of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan;College of Light Industry;Textile and Food Engineering;Sichuan University;Department of Applied Chemistry and Biochemistry;Kumamoto University;
ZHANG Jian;ZHANG Wen-xue;YANG Jian;YOU Ling;Kenji Kida;ZHANG Chao;Life Science and Food Engineering College of Yibin University / Key Lab. of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan;College of Light Industry;Textile and Food Engineering;Sichuan University;Department of Applied Chemistry and Biochemistry;Kumamoto University;
..............page:97-103
Application performance study on neutral electrolyzed oxidizing water
GUO Li-yun;LIANG Yun;HOU Hong-xia;LIN Zhi-ping;Beijing Yan Jing Brewery Company LTD;Key laboratory of Beijing yanjing beer brewing technology;
GUO Li-yun;LIANG Yun;HOU Hong-xia;LIN Zhi-ping;Beijing Yan Jing Brewery Company LTD;Key laboratory of Beijing yanjing beer brewing technology;
..............page:104-108
Effect of different drying methods on the quality of blueberry
SHAO Chun-lin;MENG Xian-jun;BI Jin-feng;LI Bin;CHEN Qin-qin;LIU Xuan;Food Science College;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
SHAO Chun-lin;MENG Xian-jun;BI Jin-feng;LI Bin;CHEN Qin-qin;LIU Xuan;Food Science College;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:109-113
Color protection in blueberry juice processing
XIE Guo-fang;WANG Rui;MA Li-zhi;WANG Jin-hua;Food and Pharmaceutical Engineering Institute;Guiyang University;Guiyang Engineering Research Center for Fruit Processing;
XIE Guo-fang;WANG Rui;MA Li-zhi;WANG Jin-hua;Food and Pharmaceutical Engineering Institute;Guiyang University;Guiyang Engineering Research Center for Fruit Processing;
..............page:114-117
The effect of the strains on proteinase activity,cellulase activity and total phenolic content in apple pomace fermented feed
ZHANG Gao-bo;LI Ju-xiu;LAI Hang-xian;PENG Zhi-chao;HE Ya-jun;WEI Wei;CENG Fang;College of Food Science and Engineering;Northwest A & F University;College of Natural Resources and Environment;Northwest A & F University;
ZHANG Gao-bo;LI Ju-xiu;LAI Hang-xian;PENG Zhi-chao;HE Ya-jun;WEI Wei;CENG Fang;College of Food Science and Engineering;Northwest A & F University;College of Natural Resources and Environment;Northwest A & F University;
..............page:118-123
Study on activity of lipoxygenase in barley
WANG Han-bin;WANG De-liang;LIN Zhi-ping;GU Fang-hong;GUO Gang-gang;ZHANG Jing;Xinjiang Agricultural University;China National Institute of Food and Fermentation Industries;Beijing Yan Jing Brewery Company LTD;Chinese Academy of Agricultural Sciences Institute of Crop Science;
WANG Han-bin;WANG De-liang;LIN Zhi-ping;GU Fang-hong;GUO Gang-gang;ZHANG Jing;Xinjiang Agricultural University;China National Institute of Food and Fermentation Industries;Beijing Yan Jing Brewery Company LTD;Chinese Academy of Agricultural Sciences Institute of Crop Science;
..............page:124-128
Pretreatment of rice bran using composite bacteria liquid fermentation to prepare ACE inhibitory peptides
LIU Ying;LIU Xian-ru;DOU Bo-xin;HAN Chun-ran;ZHANG Shuai;College of Food Engineering;Harbin University of Commerce;
LIU Ying;LIU Xian-ru;DOU Bo-xin;HAN Chun-ran;ZHANG Shuai;College of Food Engineering;Harbin University of Commerce;
..............page:129-133
Response surface optimization of fermentation technology and analysis of aroma components for green jujube wine
ZHANG Ya-ning;WANG Xiao-rong;LUO Ja-li;YANG-Jian;ZHANG Fu-sheng;College of Food Science;Southwest University;
ZHANG Ya-ning;WANG Xiao-rong;LUO Ja-li;YANG-Jian;ZHANG Fu-sheng;College of Food Science;Southwest University;
..............page:134-141
Optimization of polysaccharide gel formula for high elasticity quick-frozen lean pork meatballs
WANG Wei-jun;TONG Qun-yi;School of Food Science and Technology;Jiangnan University;
WANG Wei-jun;TONG Qun-yi;School of Food Science and Technology;Jiangnan University;
..............page:142-146
Optimization of extraction conditions of fish oil from grass carp viscera by response surface methodology and the quality assessment
CHEN Jun;ZHAO Li;ZHU Hong-bo;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;Faculty of Mathematics and Physics;HuaiYin Institute of Technology;
CHEN Jun;ZHAO Li;ZHU Hong-bo;School of Life Science and Chemical Engineering;Huaiyin Institute of Technology;Faculty of Mathematics and Physics;HuaiYin Institute of Technology;
..............page:147-152
Effect of roasting treatment and enzymatic hydrolysis on functional properties of peanut protein
WANG Zhong-he;WANG Jun;CHEN Rui-ying;Department of Biology;Hanshan Normal University;
WANG Zhong-he;WANG Jun;CHEN Rui-ying;Department of Biology;Hanshan Normal University;
..............page:153-158
Effects of NAA on biomass and mycelia polysaccharide content and the antioxidant activity of mycelia polysaccharide of Morchella angusticeps Peck
SHANGGUAN Duan-lin;WU Su-rui;ZHAO Tian-rui;FAN Jian;GAO Guan-shi;NIE Yan-ling;Faculty of Chemical Engineering;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperative;
SHANGGUAN Duan-lin;WU Su-rui;ZHAO Tian-rui;FAN Jian;GAO Guan-shi;NIE Yan-ling;Faculty of Chemical Engineering;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperative;
..............page:159-162
Distribution of phenolic compounds in bee pollen and antioxidant activity
CHENG Ni;DU Wen-xi;FENG Fan;CAO Wei;Department of Food Science and Engineering;School of Chemical Engineering;Northwest Univeristy;Yiwu Country Administration for Industry and Commerce;Bee Product Research Center of Shaanxi Province;
CHENG Ni;DU Wen-xi;FENG Fan;CAO Wei;Department of Food Science and Engineering;School of Chemical Engineering;Northwest Univeristy;Yiwu Country Administration for Industry and Commerce;Bee Product Research Center of Shaanxi Province;
..............page:163-166
Antibacterial and antioxidant activity of polysaccharide from Pholiota dinghuensis Bi
LI Zuo-mei;XU Hui;ZENG Xiao-xiong;Department of Biotechnology and Food Engineering;Bengbu College;College of Food Science and Technology;Nanjing Agricultural University;
LI Zuo-mei;XU Hui;ZENG Xiao-xiong;Department of Biotechnology and Food Engineering;Bengbu College;College of Food Science and Technology;Nanjing Agricultural University;
..............page:167-170
Optimization of extraction technology of new agricultural antibiotic 702 from Streptomycete 702
LI Han-guang;ZHOU Qiu-xiang;YU Xiao-bing;WANG Qiang;LI Guo-ying;TU Guo-quan;College of Bioscience and Engineering;Jiangxi Agricultural University;School of Biotechnology;Jiangnan University;Affiliated Hospital of Jiangxi Agricultural University;
LI Han-guang;ZHOU Qiu-xiang;YU Xiao-bing;WANG Qiang;LI Guo-ying;TU Guo-quan;College of Bioscience and Engineering;Jiangxi Agricultural University;School of Biotechnology;Jiangnan University;Affiliated Hospital of Jiangxi Agricultural University;
..............page:171-175
Establishmment of growth prediction models for Enterobacteriaceae in fresh mutton
LIU Chang;LIU Dun-hua;School of Agriculture;Ningxia Universily;
LIU Chang;LIU Dun-hua;School of Agriculture;Ningxia Universily;
..............page:176-181
Mechanism of colour changes in transparent packaging of pickled mustard tubers
TAN Yan-wen;ZHAO Xin-e;CHENG Guang-jing;LUO Kai;KAN Jian-quan;College of Food Science;Southwest University;Chongqing key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;
TAN Yan-wen;ZHAO Xin-e;CHENG Guang-jing;LUO Kai;KAN Jian-quan;College of Food Science;Southwest University;Chongqing key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;
..............page:182-186
Research on the decreasing blood glucose effect and safety evaluation of Buckwheat-Spirulina compound tablet
LUO Guang-hong;ZU Ting-xun;YANG Sheng-hui;WANG Dan-xia;PU Xiao-long;Kai-yuan Biotechnology Center;Gansu Engineering Research Center for Microalgae;Hexi University;
LUO Guang-hong;ZU Ting-xun;YANG Sheng-hui;WANG Dan-xia;PU Xiao-long;Kai-yuan Biotechnology Center;Gansu Engineering Research Center for Microalgae;Hexi University;
..............page:187-192
FSO identification of Listeria monocytogenes in ready-to-eat foods
DONG Qing-li;ZHENG Li-min;SONG Xiao-yu;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;China National Center for Food Safety Risk Assessment;
DONG Qing-li;ZHENG Li-min;SONG Xiao-yu;LIU Qing;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;China National Center for Food Safety Risk Assessment;
..............page:193-197
Research progress of nanomaterials application in pesticide residues detection
YUN Wen;HUANG Xian-liang;HUANG Rui;LIU Rong;CHEN Shi-qi;Chongqing Academy of Metrology and Quality Inspection;Chongqing Engineering Research Center of Food Safety;China National Quality Supervision & Inspection Center for Processed Agricultural Products and Condiments;College of Criminal Investigation Law;Southwest University of Political Science and Law;
YUN Wen;HUANG Xian-liang;HUANG Rui;LIU Rong;CHEN Shi-qi;Chongqing Academy of Metrology and Quality Inspection;Chongqing Engineering Research Center of Food Safety;China National Quality Supervision & Inspection Center for Processed Agricultural Products and Condiments;College of Criminal Investigation Law;Southwest University of Political Science and Law;
..............page:198-203
Determination of dioxin and dioxin-like contaminants in food using the CALUX bioassay:development,status and prospect
ZHAO Jing;WANG Yue-hua;XU Fang-xu;FENG Xu-qiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;Dept. of Environmental Toxicology;University of California-Davis;College of Food Science. Shenyang Agricultural University;Liaoning Province Society of Food Quality and Safety;
ZHAO Jing;WANG Yue-hua;XU Fang-xu;FENG Xu-qiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;Dept. of Environmental Toxicology;University of California-Davis;College of Food Science. Shenyang Agricultural University;Liaoning Province Society of Food Quality and Safety;
..............page:204-211
A review of fruit and vegetable processing by ultra high pressure
LI Meng-meng;LV Chang-xin;FENG Xu-qiao;DUAN Xiao-ming;SHI Chao;FAN Lin-lin;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Academy of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
LI Meng-meng;LV Chang-xin;FENG Xu-qiao;DUAN Xiao-ming;SHI Chao;FAN Lin-lin;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Academy of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
..............page:212-219
Application of electronic tongue technique in taste evaluation of vinegars
ZHANG Jing-Lin;HUANG Ming-Quan;SUN Bao-Guo;WU Ji-Hong;TU Jia-Qi;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
ZHANG Jing-Lin;HUANG Ming-Quan;SUN Bao-Guo;WU Ji-Hong;TU Jia-Qi;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
..............page:220-226
A modified method to determine the catalase activity in honey
DU Bing;WANG Meng;CHENG Ni;DENG Jian-jun;ZHAO Jing;CAO Wei;Department of Food Science and Technology;College of Chemical Engineering;Northwest University;Beeproduct Quality Supervision and Testing Center;Apioulture Research Institute;
DU Bing;WANG Meng;CHENG Ni;DENG Jian-jun;ZHAO Jing;CAO Wei;Department of Food Science and Technology;College of Chemical Engineering;Northwest University;Beeproduct Quality Supervision and Testing Center;Apioulture Research Institute;
..............page:227-231
Determination of dicyandiamide in agriculture products by high performance liquid chromatography-electrospray ionization tandem mass spectrometry
ZHANG Xian-chen;HUA Hong-bo;ZHANG Peng-jie;WANG Yong;LI Rong;LI Yun-song;LI Hao-yang;LI Xiao-ran;Entry-exit Inspection and Quarantine Bureau;Zhongshan Foreign Language School Attached to Guangdong University of Foreign Studies;
ZHANG Xian-chen;HUA Hong-bo;ZHANG Peng-jie;WANG Yong;LI Rong;LI Yun-song;LI Hao-yang;LI Xiao-ran;Entry-exit Inspection and Quarantine Bureau;Zhongshan Foreign Language School Attached to Guangdong University of Foreign Studies;
..............page:232-236
Determination of tartarzine in food samples using poly(valine acid) modified electrode
MA Xin-ying;CHEN Mei-feng;Department of Chemistry and Chemical Engineering;Heze University;
MA Xin-ying;CHEN Mei-feng;Department of Chemistry and Chemical Engineering;Heze University;
..............page:237-240
Component analysis of liquid-soluble substances in different parts of jujube( Ziziphus jujuba Mill.) by GC /MS
YOU Feng;HUANG Lin-xin;ZHANG Cai-hong;XIE Pu-jun;ZHANG Yao-lei;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab. for Biomass Chemical Utilization;Key and Open Lab. on Forest Chemical Engineering;SFA;Key Lab. of Biomass Energy and Material;Institute of New Technology of Forestry;CAF;
YOU Feng;HUANG Lin-xin;ZHANG Cai-hong;XIE Pu-jun;ZHANG Yao-lei;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab. for Biomass Chemical Utilization;Key and Open Lab. on Forest Chemical Engineering;SFA;Key Lab. of Biomass Energy and Material;Institute of New Technology of Forestry;CAF;
..............page:241-244
Product evaluation and analysis of different varieties of blueberries
ZHENG Hong-yan;GAO Meng;LIU Jian-lan;LIU Tong-fang;CHEN Yan-mei;YU Hua-zhong;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;
ZHENG Hong-yan;GAO Meng;LIU Jian-lan;LIU Tong-fang;CHEN Yan-mei;YU Hua-zhong;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;
..............page:245-249
Study on the photo-stability of trans-resveratrol and cis-resveratrol
ZHANG Yu-mei;HUANG Jian-hua;JIN Qing-zhe;WANG Xing-guo;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center Of Food Safety and Nutrition;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
ZHANG Yu-mei;HUANG Jian-hua;JIN Qing-zhe;WANG Xing-guo;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center Of Food Safety and Nutrition;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:250-252
Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. yuanlingdazao
WEI Ran;CHEN Yi-lun;ZOU Hui;MA Li-da;ZHU Feng-tao;ZHAO Yan;College of Food Science and Engineering;Shandong Agricultural University;
WEI Ran;CHEN Yi-lun;ZOU Hui;MA Li-da;ZHU Feng-tao;ZHAO Yan;College of Food Science and Engineering;Shandong Agricultural University;
..............page:253-257
Study on the ultrasonic assisted extraction of total flavonoids from Eucommia ulmoides leaves
LIU Gui-ping;JIAO Fei-fei;College of Pharmaceutical & Biology Engineering;Shenyang University of Chemical Technology;
LIU Gui-ping;JIAO Fei-fei;College of Pharmaceutical & Biology Engineering;Shenyang University of Chemical Technology;
..............page:258-261
Effect of treatment with 1-PentCP and 1-MCP as ethylene inhibitors on postharvest storage of mango fruits in ambient temperature
SUN Bing-xin;HE Xiao-hui;Feng Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;
SUN Bing-xin;HE Xiao-hui;Feng Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;
..............page:262-267