High efficient production of citric acid integrated strategies of the ultrasonic pretreated the spores and glucoamylase representing seed-transferring
WANG Bao-shi;CHEN Jian;SUN Fu-xin;PANG Hai-qiang;LI You-ran;ZHANG Liang;DING Zhong-yang;GU Zheng-hua;SHI Gui-yang;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;Jiangsu Guoxin Union Energy Co.;Ltd.;Shandong Feixian Inspection and Detection Center;

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

Analysis and control of acidity production in ethanol fermentation during integrated ethanol and methane fermentation process
WANG Ke;YANG Sheng-qian;ZHANG Jian-hua;MAO Zhong-gui;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;

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

Metabolic engineering of Corynebacterium glutamicum for L-malate production
ZHAO Yi;LE Tian-ming;LIU Jin-lei;WANG Chong-hui;YI YONG;FENG Hui-yong;College of Bioscience & Bioengineering;Hebei University of Science and Technology;

..............page:13-19

Establishment of digital model for levan production based on fermentation optimization and kinetics
YU Xiao-meng;ZHANG Jing-liang;SUN Yong-chao;JIANG Yan-hui;SHEN Zhao-peng;WANG Peng;JIANG Xiaolu;College of Food Science and Engineering;Ocean University of China;School of Medicine and Pharmacy;Ocean University;Marine Biomedical Research Institute of Qingdao;School of Mathematical Sciences;Tongji University;

..............page:20-25

Isolation and identification of aroma-producing yeast in Moutai-flavor Daqu
LUO Xiao-ye;QIU Shu-yi;CHEN Mei-zhu;LU An-mou;WANG Xiao-dan;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy;Guizhou University;School of Liquor and Food Engineering;Guizhou University;College of Life Sciences;Guizhou University;Zhong Xin Brewery Group Co.Ltd;

..............page:26-31

Screening and identification of lactic acid bacteria with antibacterial activity derived from Trichiurus haumela intestine
DONG Han-bo;XIE Jing;QIAN Yun-fang;LIU Yong-ji;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;

..............page:32-37

Effect of antioxidant starter cultures on lipid oxidation of sausage during fermentation
HUANG Lu;HUAN Yan-jun;School of Food Science and Technology;Jiangnan University;

..............page:38-44

The molecular identification of bifidobacterium
XIONG Qiang;WANG Yan-bin;HAN Hao;College of Food Science and Light Industry;Nanjing Tech University;

..............page:45-48

Effects of potato starch on the rheological and gel properties of rabbit meat emulsion
ZHAI Xiao-bo;LI Hong-jun;HE Zhi-fei;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;

..............page:49-56

The thermodynamic properties in the process of removing pyrethroid residue from honey using macroporous adsorption resins
LIU Qing-qing;YAN Yi-zhu;YANG Hai-xia;CHENG Ni;CAO Wei;DENG Jian-jun;Department of Food Science and Engineering;Northwest University;Department of Nutrition and Food Safety;College of Public Health;Xi’an Jiaotong University;

..............page:57-61

Comparison of characteristics of winter potatoes of Guangxi
ZHANG Ya-yuan;WEI Ping;SUN Jian;YOU Xiang-rong;LI Ming-juan;LI Zhi-chun;HUANG Cheng-zu;ZHENG Xu;Institute of Agro-food Science&Technology;Guangxi Academy of Agricultural Sciences;Institute of Cash Crop Research;Guangxi Academy of Agricultural Sciences;

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

The synthesis of novel glucose-type oligo-(sugar amino acids)
WANG Zhao-ya;WANG Xiao-li;TIAN Guang-zong;YIN Jian;Jiangnan University;School of Biotechnology;

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

Properties of emulsion gel stabilized by transglutaminase-induced glycosylated and cross-linked casein
SONG Chun-li;CHEN Jia-peng;REN Jian;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;

..............page:73-75

Optimization of fermentation processing of non-alcohol Chinese bayberry wine and its quality analysis
LI Jie-ying;DU Jing;HAN Fei;YU Pei-bin;DING Shao-dong;FAN Liu-ping;The School of Food Science and Technology;state key lab of food science & technology;Jiangnan University;Academy of state admisistration of grain;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;

..............page:76-82

Production of rennet by Bacillus amyloliquefaciens GSBa-1 and its enzymological characteristics
TENG Jun-wei;ZHENG Zhe;MEI Xue-yang;FU Qi-jie;ZHANG Jian;YANG Zhen-nai;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;

..............page:83-89

Evolution of the main functional components of Fuzhuan tea artificially inoculated with Eurotium cristatum during fermentation
QIN Jun-zhe;LIU Kai-li;HUANG Ya-ya;HU Xin;DENG Yong-liang;LIU Wen-jun;Shaanxi University of Science and Technology;Food and Biological Engineering College;Xianyang Jingwei Fu Tea Limited Company;

..............page:90-93

Study on the cultivation of lactobacillus in water chestnut juice and its application
LIU Peng-yang;LIU Jun-yi;LUO Jia;College of Food Science & Technology;Shanghai Ocean University;Technology Center of Guangxi Entry-Exit Inspection & Quarantine Bureaue;

..............page:94-97

Preparation of a complex bacteria agent for pickles and evaluation of fermentation performance
LI Yu-bin;WU Hua-chang;DENG Jing;LIU Yang;JI Zhi-wei;YI Yu-wen;PENG Yi-qin;College of Bioengineering;Sichuan University of Science & Engineering;Cooking Science Key Laboratory;Sichuan Tourism University;

..............page:98-104

Optimization of rapeseed vacuum drying technology parameter by response surface methodology
LI Bin;PENG Gui-lan;LUO Chuan-wei;QIU Guang-yin;YANG Ling;College of Engineering and Technology;southwest university;

..............page:105-110

The optimization of cholesterol reduction from egg yolk using β-cyclodextrin
LYU Ting-ting;CHEN You-liang;College of Animal Sciences Zhejiang University;

..............page:111-114

Preparation of heat bran and high acid crabapple fruit veverage
JIAN Tian-tian;QU Lei;MA Xue-ming;QI Rui;FU Chao;WANG Ding-ji;JING Si-qun;College of life science and technology;Xinjiang University;

..............page:115-119

The utilization of bound aroma precursors in tea
LONG Dan;LIU Xiao-hui;WU Han-yin;LIU Pan-pan;LUO Long-xin;Shenzhen Shenbao Industrial Co.Ltd.;Shenzhen Shenbao Huacheng Tech.Co.Ltd.;

..............page:120-124

Microcapsulation of lycopene by freeze-drying method and its slow-release performance
LONG Hai-tao;BI Yang;ZHANG Hui-xiu;SUN Yan;NIU Hong-yan;PU Lu-mei;College of Science;Gansu Agricultural University;Institute of Agricultural Resources Chemistry and Application;Gansu Agricultural University;College of Food Science and Engineering;Gansu Agricultural University;

..............page:125-131

Preparation and release characterization of indica rice starch-2-heptanol
JIN Shan-shan;ZHANG Shu;LI Ya-qin;ZHOU Yi-bin;School of Tea and Food Technology;Anhui Agricultural University;

..............page:132-137

Optimization of mixed antioxidant for Xiangxi sausage by response surface methodology
GU Ren-yong;YANG Wan-gen;College of Chemistry and Chemical Engineering;Jishou University;

..............page:138-143

Preparation of chickpea beef sausage
WANG Yin-na;AN Shan;Radil ·Abla;JING Si-qun;YUE Hai-tao;PU Yan;TU Yi-xian;WANG Wei-lan;College of life science and technology;Xinjiang University;Arman Muslim Foods Industrial Group Co.;LTD of Xin Jiang;

..............page:144-149

Optimization of ultrasound assisted aqueous two-phase extraction of polyphenols from pomegranate peel by response surface methodology
ZHANG Yan-xia;ZHU Cai-ping;DENG Hong;ZHANG Xiao;LI Yun;ZHANG Yang;ZHAI Xi-chuan;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:150-156

Discussion of the origin traceability of Jinsha liquor by using flavor compounds
ZHANG Qing-ya;YU De-shun;QIU Shu-yi;WANG Chang-cun;ZOU Jiang-peng;MA Long-li;YU Hai;Research Center of Supercritical Fluids;State Key Laboratory of Environment Geochemistry;Institute of Geochemistry;Chinese Academy of Sciences;College of Chemistry and Chemical Engineering;Guizhou University;Province Key Laboratory of Fermentation Engineering and Biopharmaceutical;Guizhou Jinsha Jiaojiu Co.Ltd.;

..............page:157-162

Analysis on volatile compounds in milk fermented by Lactobacillus plantarum
MING Ting-hong;SU Xiu-rong;ZHOU Jun;SI Kai-xue;ZHANG Hong-yan;HAN Jiao-jiao;CUI Chen-xi;DONG Li-sha;QIU Di-hong;Shool of marine sciences;Ningbo University;Hangzhou Medical College;

..............page:163-171

Flavor characterization of commercial cheddar cheese
YIN Jun-ling;WANG Mo-yi;LIU Xiao-ming;ZHAO Jian-xin;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;

..............page:172-178

Kanamycin detecting in animal foods by a gold nanoparticle colorimetric biosensor
YUAN Ai-meng;CAI Jun-ke;LI Tong;LI Ying;CAI Yi-lin;QI Bin;ZHU Ying-yue;School of Biotechnology and Food Engineering;Changshu Institute of Technology;

..............page:179-182

Flavor properties evaluation of dried Chlamys nobilis scallop
ZHU Ya-hui;CAO Wen-hong;ZHANG Chao-hua;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;

..............page:183-188

The variation of fishy odor at the different processing stage of soft-shelled turtle by HS-SPME-GC-MS
WANG Yi;XU Yan-qun;XU Kun;LUO Zi-sheng;College of Food Science and Nutrition;Zhejiang University;

..............page:189-193

Characteristic aroma components analysis of raw Pu’er tea at different storage time
TIAN Xiao-jun;WANG Jie;DENG Yu-jie;LUO Li-yong;ZENG Liang;College of Food Science;Southwest University;Tea Research Institute;Southwest University;Chongqing Engineering Research Center of Regional Foof;

..............page:194-202

Analysis of physicochemical characteristics of green tea beverages made from different tea cultivars in Chongqing area
WANG Jie;LUO Li-yong;TIAN Xiao-jun;DENG Yu-jie;ZENG Liang;College of Food Science;Southwest University;Tea Research Institute;Southwest University;Chongqing Engineering Research Center of Regional Food;

..............page:203-210

Research on quantification detection method for freshness of freshwater fish by electronic nose
YANG Chun-lan;XUE Da-wei;Department of Electronic and Electrical Engineering;Bengbu University;

..............page:211-216

Comparison on preservation effect of Nisin,phytic acid and packaging materials for pretreated duck meat
YANG Wan-gen;LI Guan-lin;CAO Ze-hong;HUI Hong;Institute of Food Science;Jishou University;Food Engineering Department;Xuzhou Institute of Technology;Xuzhou Furun Poultry Food Co.;Ltd;

..............page:217-221

Discussion on browning mechanism of Chinese Sauerkraut during storage
DONG Xia;WANG Fang;PANG Mei-xia;QI Jing-hua;College of Food Science and Engineering;Beijing University of Agriculture/Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products;Beijing University of Agriculture;

..............page:222-226

Genetically engineered modification of glutamate decarboxylase
JIN Chun-peng;YANG Tao-wei;XU Mei-juan;ZHANG Xian;RAO Zhi-ming;Patent Examination Cooperation Center of the Patent Office;SIPO;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Jiangnan University Food Biotechnology Research Institute;

..............page:227-233

Effect of AMP-activated protein kinase on postmortem glycolysis
ZHANG Ming-hao;ZHU Li-xian;ZHANG Yi-min;SHEN Jin;ZHANG Ming-yue;LUO Xin;LIANG Rong-rong;Shandong Agricultural University;

..............page:234-239

Progression of numerical simulation in the research of food freezing and thawing process
YUE Zhan-kai;WAN Jin-qing;LI Jian-guo;College of Food Science & Technology;Shanghai Ocean University;

..............page:240-248

Central kitchen and industrialized meals
CAI Yong-feng;Huazhong University of Science and Technology;China National Food Industry Corp;

..............page:249-251