Isolation,identification of haze proteins from Chinese rice wine and analysis of its amino acid composition and secondary structure
SUN Jun-yong;FAN Shi-ying;XIE Guang-fa;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;School of Biotechnology;Jiangnan University;National Engineering Research Center for Chinese Rice Wine;China Shaoxing Rice Wine Group Co.;Ltd;Industrial Technology Research Institute of Jiangnan University in Suqian;

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

Construction of cis-4-hydroxy-L-proline producing recombinant E. coli and preliminary optimization of its fermentation conditions
WANG Fu-cai;ZHANG Zhen-yu;SUN Fu-bao;YAO Dong-bang;ZHOU Yang;Key Laboratory of Industrial Biotechnology;Ministry of Education;Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;

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

Effects of overexpression of BDH2 gene on diacetyl metabolic in beer yeast
SHI Ting-ting;LI Ping;XIAO Dong-guang;Key Lab of Industrial Fermenting Microbiology;Ministry of Education;Tianjin University of Science and Technology;

..............page:13-17

Serotype and PFGE type of Listeria monocytogenes isolated from foods
ZHANG Ya-hong;WANG Ping;WANG Wei;CHEN Ying;College of Food Science and Technology;Nanjing Agricultural University;Agro-Product Safety Research Center;Chinese Academy of Inspection and Quarantine;

..............page:18-22

Effects of yeasts on higher alcohols forming in Chinese strong-flavored liquor producing
YOU Ling;REN Yu;WANG Tao;YANG Zhi-Rong;College of Life Sciences;Sichuan University;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;College of Life Science and Food Engineering;Yibin University;

..............page:23-28

Evolution of 4-vinylguaiacol and vanillin as well as factors affected its change during the storage of Chinese rice wines
MO Xin-liang;XU Yan;FAN Wen-lai;College of Chinese Rice Wine;Zhejiang Industry Polytechnic College;Centre for Brewing Science and Enzyme Technology;Laboratory of Brewing Microbiology and Applied Enzymology;Jiangnan University;

..............page:29-34

Study on milk-clotting enzyme produced by Paenibacillus spp.BD3526 in wheat bran broth
HANG Feng;HONG Qing;TAO Yuan;WANG Qin-bo;LIU Zhen-min;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;

..............page:35-40

Effect of fermentation deodorization on volatile compounds of Porcupine liver
YU Xue-ping;TONG Qun-yi;School of Food Science and Technology;Jiangnan University;

..............page:41-47

Influence of initial oxygen content on initial nucleation of Catalase solution triggered by power ultrasound
ZHANG San-qiang;ZHOU Xin-li;DAI Cheng;YANG Yun;University of Shanghai for Science and Technology;Institute of Food Science and Technology;

..............page:48-53

Effect of metal ion in distillery waste on cassava starch lique faction and its optimization
YANG Sheng-qian;ZHANG Jian-hua;MAO Zhong-gui;WANG Ke;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;

..............page:54-58

Isolation and primary study of three algicidal bacteria strains of Tai lake
LIU Zheng-yu;NING Xi-bin;LI Wen-li;WANG Zhi-jian;SHAN Shu-bin;LI Xiao-hui;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;

..............page:59-64

Investigation on the effects of β-aminobutyric acid treatment on gray mold decay in harvested peaches and the mode of the induced disease resistance
WANG Kai-tuo;LIAO Yun-xia;YUAN Kun-ming;SHENG Yang;YU Wen-ying;College of Environmental and Chemistry Engineering;Chongqing Three Gorges University;College of Life Science and Engineering;Chongqing Three Gorges University;

..............page:65-71

Antibacterial effect of Lignanoid from Fructus Schisandrae chinensis on the Escherichia coli and its mechanism
FENG Ya-jing;ZHANG Yuan-yuan;WANG Rui-xin;LI Shu-guo;Hebei University of Science and Technology;

..............page:72-76

Effects of temperature on strains and metabolism of Sichuan pickled cabbage
XIONG Tao;XIAO Yang-sheng;LI Jun-bo;PENG Fei;HUANG Tao;State Key Laboratory of Food Science and Technology;College of Life Science and Food Engineering;Nanchang University;

..............page:77-81

Effect of spice extracts on functional properties of myofibrillar protein in minced pork
JIA Na;WANG Le-tian;MA Lu;WANG Huan;SHAO Jun-hua;SONG Li;LIU Deng-yong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:82-88

Comparison on fermentation characteristics and frozen tolerance of yeast on the market
LI Rui;AI Zhi-lu;ZHENG Xue-ling;WANG Na;CHEN Yue-hua;FAN Hui-ping;College of Food Science and Technology;Henan Agricultural University;College of Food Science and Technology;Henan University of Technology;

..............page:89-94

Mixed fermentation of compound fruit vinegar of Purple sweet potato and Pleurotus eryngii
WANG Tao;LI Wen;DONG Yu-wei;ZHANG Chuan-li;LI Tong-xiang;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe;

..............page:95-100

Acetic acid fermentation of sugarcane wine by acetic acid bacteria
ZHENG Feng-jin;CHEN Gan-lin;FANG Xiao-chun;SUN Jian;LIN Bo;LIU Guo-ming;LI Li;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Academy of Agricultural Sciences;Sugarcane Research Center;Chinese Academy of Agricultural Sciences;

..............page:101-107

Enzymes produced by liquid state fermentation of edible fungi and their effects on the main nutrients of soybean okara
ZHAO Zhe;YANG Run-qiang;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;

..............page:108-113

Effect of xanthan gum on emulsion stability on tilapia and soybean protein mixture
LAN Dong-mei;ZHOU Chun-xia;ZHANG Meng-xia;HONG Peng-zhi;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advance Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;

..............page:114-119

Enhancing biomass of Haematococcus pluvialis and astaxanthin production by pH-controlled fed-batch culture
WANG Ni;GUAN Bin;KONG Qing;Sun Han;GENG Zhao-yan;DUAN Liang-fei;College of Food Science and Engineering;Ocean University of China;

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

Effect of short and medium-wave infrared radiation on bactericidal countrol and quality of winter jujube powder
BI Yan-di;CHEN Qin-qin;BI Jin-feng;YAN Ting-cai;ZHAO Yue;College of Food Science;Shenyang Agricultural University;Key Laboratory of Agro-products Processing;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;

..............page:125-129

Changes of major components and color of debittered almond during drying process
SONG Yun;ZHANG Qing-an;FAN Xue-hui;WANG Xi;School of Food Engineering and Nutrition Sciences;Shaanxi Normal University;

..............page:130-134

Effects of different drying methods on drying properties and quality of Dendrobium officinale
ZHOU Wei;LI Bian-sheng;RUAN Zheng;FENG Yun;LIU Hong-yuan;College of Light Industry and Food Sciences;South China University of Technology;Guangdong Yong Sheng Yuan Biological Technology Co.;Ltd;

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

Studies on the antioxidatant activities of water extract from Zanthoxylum armatum DC. Prodr. in vitro
XU Lin;PU Biao;JIANG Yan;TAN Xin-ting;WANG Shuang;WANG Chun-xia;ZHANG Ling;SUN Peng-yue;College of Food Science;Sichuan Agricultural University;

..............page:140-143

Detection and classification of Chinese spirits with different wine age by z Nose
XU Wan-xiu;LI Zhen-feng;LI Jing;SONG Fei-hu;PU Hong-jie;ZHANG Zhen;School of Mechanical Engineering;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;

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

Hydrophilic colloid injected meat LF-NMR relaxation characteristics and its comparison of NIR discrimination
WANG Xin;WANG Zhi-yong;CHEN Li-hua;LIU Bao-lin;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;

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

Comparative analysis of quality between Tibetan wild and cultivated Auricularia auricular
LIU Zhen-dong;LIU Jiang;LI Liang;XUE Bei;WANG Qiang-feng;LUO Zhang;ZHANG Yan-long;Tibet Agricultural and Animal Husbandry College;College of Food Science;Institute of Biological & Nuclear Technology Sichuan Academy of Agricultural Sciences;Province Key Laboratory of Microbiology;College of Life Science;Heilongjiang University;

..............page:157-163

Analysis of volatile components in hawthorn pulp and powder by different processing methods
SUN Lin-juan;LI Xiao-ying;CHEN Min;WANG Jun;College of Food Science &Nutritional Engineering;China Agricultural University;

..............page:164-171

Analysis and quality evaluation of nutritional components in fermented large yellow croaker fish
CAI Rui-kang;WU Jia-jia;MA Xu-ting;XU Dan-ping;WANG Jue;DAI Zhi-yuan;Institute of Seafood;Zhejiang Gongshang University;College of Life Sciences;China Jiliang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;

..............page:172-177

The main flavor compounds of Pu-erh tea
LYU Hai-peng;ZHANG Yue;YANG Ting;SHI Jiang;LIN Zhi;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;

..............page:178-183

Detecting milk freshness by inductive methodology
WU Hai-xiong;BIN Yong-lin;YANG Na;JIN Ya-mei;REN Jie;XU Xue-ming;Juxiangyuan Food Co.Ltd.;School of Food Science and Technology;Jiangnan University;State Key Lab of Food Science and Technology;Jiangnan University;

..............page:184-190

Determination of 24 sedative residues in beef by rapid resolution liquid chromatography-tandem mass spectrometry
WEI Jin-mei;ZHOU Wei;XIE Ying-shuang;ZHANG Li;FANG Su-li;LUO Yu-zhu;ZHANG Yong-mei;Instrumental Research and Analysis Center;Gansu Agricultural University;Gansu Key Laboratory of Herbivorous Animal Biotechnology;Gansu Entry-Exit Inspection and Quarantine Bureau;College of Food Science and Engineering;Gansu Agricultural University;College of Animal Science and Technology;Gansu Agricultural University;

..............page:191-196

Effect of polyphenols from blueberry leaves on the quality of Penaeus vannamei during refrigerated storage
YANG Zhong-yan;LI Ying-chang;WANG Yu-hua;MA Ning;ZHU Xue-wen;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:197-202

Vacuum pre-cooling and fresh-keeping method of Agaricus bisporus
YE Wei;LI Bao-guo;Instituteof Food Science and Technology;University of Shanghai for Science and Technology;

..............page:203-207

Effects of natamycin and chitosan coating compounds on freshkeeping of Lanzhou lily bulb during storage
GONG Hui-ling;LI Fei;SUN Ai-jie;SUN Meng-yao;TANG Guo-gang;College of Life Science and Engineering;Lanzhou University of Technology;Gansu Unionsum Sliced Fresh Lily Bulb CO.;LTD;

..............page:208-212

Multivariate analysis of salicylic acid treatment on the quality of chayote fruit during cold storage
LI Yu;GUO Yuan-zhao;DU Xiao-qin;LI Jie;QIN Wen;College of Food Science;Sichuan Agricultural University;

..............page:213-218

Optimization of enzyme-assisted extraction on effective components from tea leaves
YANG Liu-yan;JIANG He-yuan;ZHANG Jian-yong;XU Bin;LIU Qian-lu;WANG Wei-wei;Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry;Key Laboratory of Tea Processing Engineering of Zhejiang;Graduate School of Chinese Academy of Agricultural Sciences;

..............page:219-224

Exochorda racemosa extract’s antioxidant evaluation and its flavonoids components analysis
ZHU Ling-ling;ZHANG Guang-wen;ZHANG Shu-xiu;QIU Rui-xia;Department of Food Science and Engineering;Jinan University;

..............page:225-230

Optimization the extraction process of polysaccharide by response surface methodology from the rehmannia and its antioxidant activity
QI Xiao-ni;LIN nan-nan;LI Zhen-liang;DANG Jin-ning;The Department of Chemistry and Life Sciences;Gansu Normal University for Nationalities;

..............page:231-235

Research and development of brown rice products
WANG Li;DUAN Wei;QIAN Hai-feng;ZHANG Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;

..............page:236-243

Beef and mutton production and consumers’ requirement in China
MAO Yan-wei;ZHANG Yi-min;ZHU Li-xian;LIANG Rong-rong;DONG Peng-cheng;LUO Xin;College of Food Science and Engineering;Shandong Agricultural University;

..............page:244-251

Current progress in research models for influence of Lactobacillus on intestinal barrier
XU Qi;WANG Gang;TIAN Feng-wei;ZHANG Qiu-xiang;LIU Xiao-ming;YIN Bo-xing;FANG Dong-sheng;ZHAO Jian-xin;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Kangyuan Dairy Co.Ltd.;Yangzhou University;

..............page:252-258+281

Perspective in the production and application of DHA from Thraustochytrids
WU Hai-long;CUI Yan;CHENG Jay;School of Environment and Energy;Peking University;

..............page:259-264

Perspectives on the related genes and detection methods of Staphylococcus aureus biofilm formation
LIU Mei-hui;LI Jian-ke;LIU Liu;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:265-269

Research progress on the viable but non-culturable state of food-borne pathogenic bacteria
GU Li-hui;ZHONG Qing-ping;FANG Xiang;LIAO Zhen-lin;WANG Li;College of Food Science;South China Agricultural University;

..............page:270-274

Advanced on the composition and function of lactic acid bacteria in western fermented sausage
DU Jing-fang;MIAO Lu-huan;BAI Feng-ling;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:275-281

Recent research progress on interactions between polyphenols and proteins
LIU Fu-guo;MA Cui-cui;WANG Di;GAO Yan-xiang;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:282-288