Glycine and proline improvement the production of erythritol from glycerol by Yarrowia lipolytica under high osmotic pressure
YANG Li-bo;ZHENG Zhi-yong;ZHAN Xiao-bei;Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;

..............page:1-6

Vasorelaxation and cholesterol reducing activities of marine collagen oligopeptides
LIU Wen-ying;LIN Feng;GU Rui-zeng;LU Jun;LIN Dan;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;

..............page:7-12

Effect of grinding and enzymatic treatment on the physical and chemical properties of brewer’s spent grain
ZHANG Lin;CAI Guo-lin;GAO Xian-li;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;

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

Effect of high pressure( HP) treatments on product specificity of α-CGTase
WANG Tian-tian;ZHOU Xing;BAI Yu-xiang;WANG Jin-peng;XIE Zheng-jun;JIN Zheng-yu;Laboratory of Food Components and Physics;Jiangnan University;

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

Construction of recombinant strain with carbonyl reductase gene for production of ethyl S-4-chloro-3-hydroxybutanoate
ZHANG Zhi-bin;WU Xiao-fang;YANG Hui-lin;YAN Ri-ming;ZENG Qing-gui;WANG Ya;ZHU Du;Key Lab of Protection and Utilization of Subtropic Plant Resources;College of life sciences;Jiangxi Normal University;National Monosaccharide Chemical Synthesis Engineering Research Center;Key Lab of Bioprocess Engineering;College of life sciences;Jiangxi Science and Technology Normal University;

..............page:24-29

Study on xylanase enzyme modified the rice bran dietary fibre and its functional properties
HUANG Dong-yun;QIAN Hai-feng;YUAN Hua-ning;ZHANG Hui;WANG Li;QI Xi-guang;School of Food Science and Technology;Jiangnan University;

..............page:30-34

Effect of transglutaminase treatment on the properties of peanut protein isolate films
ZHANG Chun-hong;GAO Shuang;WANG Liu-qiang;LI Chen;Food College;Shenyang Agricultural University;

..............page:35-38

Purification and characterization of Lipoxygenase from Shelduck
CHEN Xin;YAO Zhong;XU Wei-min;SUN Yun;WANG Dao-ying;College of Food Science and Light Industry;Nanjing University of Technology;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;

..............page:39-43

Cloning and expression of phospholipase C from Listeria monocytogenes and the application study in degumming process of oil
YU Zhen-zhen;CHANG Ming;LIU Rui-jie;JIN Qing-zhe;LIU Yuan-fa;WANG Xing-guo;State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;School of Food Science and Technology;Jiangnan University;

..............page:44-49

Correlations between characteristics of Luzhou-flavor Daqu and its manufuacture technology
ZHAO Jin-song;ZHANG Li-qiang;ZHENG Jia;WU Chong-de;ZHOU Rong-qing;SHI Bi;College of Light Industry;Textile & Food Engineering;Sichuan University;National Liquor and Processing Food Quality Supervision and Inspection Center;National Engineering Research Center of Solid -State Brewing;

..............page:50-55

Salt transfer process and biochemical dynamic variation of surimi pehtze in salting process
ZHOU Xu-xia;XU Xiao-ying;ZHAO Dan-dan;DING Yu-ting;College of Biological and Environmental Engineering;Zhejiang University of Technology;

..............page:56-61

Breaking of brewer yeast with repeated freezing and thawing combined with ultrasound treatment
YUAN Hua-ning;HUANG Dong-yun;ZHANG Hui;QIAN Hai-feng;WANG Li;QI Xi-guang;School of Food Science and Technology;Jiangnan University;

..............page:62-67

Studies on deodorization technology of strip fish and physicochemical properties before and after deodorization
XU Yong-xia;JIANG Cheng-cheng;LIU Ying;YI Shu-min;MI Geng;LI Jian-rong;Food Science Research Institute of Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:68-72

Comparative investigations on fast-freezing and slow-freezing of skipjack in cold brine onboard
LIU Shu-lai;LI Xiang-yang;ZHANG Xi-lin;DING Yu-ting;College of Biological and Environment Engineering;Zhejiang University of Technology;

..............page:73-78

Preparation and characterization of imidacloprid molecular imprinted polymers
LI Lu;LIANG Zu-pei;ZHOU Qi-shan;CHEN Ru;LIN Si-liang;College of Food Science;South China Agricultural University;

..............page:79-84

Analysis on isolation and functional properties of flat-european hybrid hazelnut protein
LV Chun-mao;WEI Ya-jing;MENG Xian-jun;DONG Wen-xuan;LU Chang-ying;Food Science College;Shenyang Agricultural University;

..............page:85-89

Preparation and antifungal activity of natamycin-protein complex
ZHAO Ye;GU Qin;ZHANG Yan-jie;ZHOU Ge;XU Xue-ming;College of Food Science and Engineering;Jiangnan University;Juxiangyuan Health Food Zhongshan Co.;Ltd.;Zhejiang old artist Biotechnology Co.;Ltd.;

..............page:90-94

Inhibition of potassium sorbate on Rhizopus stolonifer Vuill isolated from bread
HU Chun-hong;HU Ling-wei;JI Xiu-e;ZHU Zi-xue;GU Hong-mei;XIAO Yan-hua;College of Life Science and Agronomy;Zhoukou Normal University;Department of Basic Medicine;Shangqiu Medical College;

..............page:95-98

A preliminary study on enzymatic saccharification and ethanol fermentation from Laminaria japoncina
LI Feng;Xu Ping;HUANG Shu-bing;WEN Shun-hua;LIU Hui;HUANG Shu-shi;Biophysics Laboraty;Guangxi Academic of Science;Department of Chemistry and Chemical Engineering;Qiannan Normal University for Nationalities;Business School;Guangxi University;

..............page:99-103

Study of fermenting soy sauce using bean dregs
ZHANG Meng-ru;LIU Mei-rong;ZHU Na-li;QUAN Ming-ming;ZHANG Bao-shan;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:104-109

Discussion for preventing precipitate of calcium tartrate from integrated wine
WANG Chen-ping;LIU Xin;JING BRAND Co.;LTD;

..............page:110-113

The study on fermentation of L-lactic acid with sweet potato by Rhizopus oryzea Fp-6
HUANG Xiao-ping;HUANG Guo-chang;YIN Pei-min;Jiangxi Academy of Science;Institute of Microbiology;

..............page:114-118

Optimization of the Luzhou-flavor liquor’s initial fermentation factors with sorghum of Lunuo 8 in response surface method
TIAN Dian-mei;ZHANG Liang;HUO Dan-qun;AO Zong-hua;YANG Ping;TU Rong-kun;DING Hai-long;Luzhou Laojiao Co. Ltd;Bioengineering college;Chongqing University;National Engineering Research Center of Solid-State Brewing;

..............page:119-122+127

Lipase-catalyzed synthesis and antioxidant activity of L-ascorbyl gallate
FAN Guang-pu;LIU Ju-xiang;LIU Chang-chun;School of Biological and Chemical Engineering;Jiangsu Food and Pharmaceutical Science College;

..............page:123-127

Forward osmosis application in tomato juice processing
XU Wei;SUN Jian-guo;CHEN Min;ZHAO Yan-chun;HUANG Guang-sheng;College of Materials Science and Engineering;Chongqing University;

..............page:128-130

The decolorizing technology of apple dietary fiber by the combination of ultrasonic irradiation and ozone
LI Rui-cen;CHEN Xue-feng;WU Feng-ling;College of Life Science and Engineering;Shaanxi University of Science and Technology;

..............page:131-134

Optimization of freezing-vacuum drying technology for fava beans
ZHANG Fang;ZHANG Yong-mao;ZHANG Hai-yan;KANG San-jiang;Institute of agricultural product storage and processing research;Gansu Academy of Agricultural Science;

..............page:135-139

Cultivation of oyster mushroom utilizing citrus peel residues and nutrition safty assessment of the oyster mushroom cultured
ZHANG Yun-ru;FU Ji-hu;TANG Guo-fa;HU Deng-gai;CHEN Hua-qing;School of Pharmacy and Bioengineering;Chongqing University of Technology;

..............page:140-144

Factors influencing the formation of calcium pectinate gels and the application of calcium pectinate
HUANG Xue-song;GUO Xiu-jun;Department of Food Science and Engineering;College of Science and Engineering;Jinan University;

..............page:145-151

The extraction,biological activities of capsaicinoids and its application in food preservation
CAO Zhen-zhen;ZHOU Lin-yan;LI Shu-rong;LI Ya-ru;Zhang Le;WEI Ming;PENG Chun-hong;Institute of Agro-products Processing Science Technology CAAS;Fujian Agricultural and Forestry University;

..............page:152-156

Research of the key aroma compounds in rose-based products
Zhao Cai-yun;Xue Jie;Cai Xu-dong;Guo Jing;Li Biao;Wu Shun;China National Research Institute of Food & Fermentation Industries;NI’S International Rose Industry Co.;

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

Determination of vitamin B₁₂ in functional drink by online SPE high-performance liquid chromatography
CHEN Shu-fen;GUO Li-ping;JIN Yan;Lanzhou Petrochemical College of Vocational Technology;Application Research Center of Thermo fisher Scientific;

..............page:162-165

Composition analysis and antibacterial activity of essential oil from Coreopsis oleoresin
DILNUR·abdurahman;JING Si-qun;WU Shan;College of Life Sciences & Technology;Xinjiang University;

..............page:166-170

Process and storage quality of quick freezing blueberries in LN₂-spraying fluidized freezer
ZHANG Qing-gang;TAO Le-ren;DENG Yun;ZHENG Zhi-gao;CAI Mei-yan;Institute of Cryogenics andFood;University of Shanghai for Science and Technology;Institute of Refrigeration and Air conditioning;Harbin University of commerce;Department of Food Science and Technology;Shanghai Jiao Tong University;

..............page:171-176

Color-protecting technology of pickled red pepper
WU Jin-song;ZHENG Jiong;TIAN Bao-ming;CHEN Guang-jing;MIN Qian-qian;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;

..............page:177-181

Effect of SO₂ fumigation coupled with solid slow-release preservatives on quality of Red Globe grapes during storage
ZHAO Fei;ZHANG Ping;ZHU Zhi-qiang;NONG Shao-zhuang;College of Food Science;Dalian Polytechnic University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Physiology and Storage of Agricultural Products Ministry;

..............page:182-186

Effect of storage temperature on color stability of green asparagus juice
CHEN Xue-hong;QIN Wei-dong;MA Li-hua;ZHENG Yong-hua;YU Bu-qing;College of Food Engineering;Xuzhou Institute of Technology;College of Food Science and Technoloty;Nanjing Agricultural University;

..............page:187-191

Effects of preharvest calcium sprays on quality and storage properties of Red Fuji apple( Malus pumila Mill )
OU Zhi-feng;LIU li;JIANG Yuan-mao;WEI Shao-chong;LI Hua;College of Food Science and Engineering;Shandong Agricultural University;State Key Laboratory of Crop Biology/College of Horticulture Science and Engineering;Shandong Agricultural University;Department of Finance;Taishan Polytechnic;

..............page:192-196

Study on enzymatic production of feruloyl oligosaccharides from defatted rice bran and its antioxidant activity
SHENG Qing-qing;WANG Wen-xia;SONG Chun-li;ZHANG Hui-jun;College of Food and Biology Engineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;

..............page:197-203

Optimization of extraction of protein from base of Flammulina velutipes stipe by ultrasonic
ZHANG Le;SONG Hong-bo;ZHOU Lin-yan;LI peng;WEI ming;PENG Chun-hong;LI Ya-ru;CAO Zhen-zhen;LI Shu-rong;College of Food Science;Fujian Agriculture and Forestry University;Key Laboratory of Agro-product Processing and Quality Control/Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;

..............page:204-208

Optimization of soluble dietary fiber extraction from pitaya peel by response surface methodology
SONG Yan;Department of Agriculture and Forestry;Chongqing Three Gorges Polytechnic College;

..............page:209-212

Optimization of ultrasonic-assisted extraction and antioxidant activity of total flavonoids from garlic
LI Li-hua;School of Chemistry & Environmental Sciences;Shaanxi University of Technology;

..............page:213-216