0253-990X
2016 Issue 5
The antioxidant activities and Hg-binding properties of soy glycinin hydrolysates
DING Xiu-zhen;KONG Xiang-zhen;CHEN Ye-ming;ZHANG Cai-meng;HUA Yu-fei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
DING Xiu-zhen;KONG Xiang-zhen;CHEN Ye-ming;ZHANG Cai-meng;HUA Yu-fei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:1-5
Site-directed mutation of H125L and E145A improves the thermostability and specific activity of L-asparaginase
LONG Shui-qing;ZHANG Xian;ZHANG Rong-zhen;XU Mei-juan;YANG Tao-wei;RAO Zhi-ming;The Key Laboratory of Industrial Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
LONG Shui-qing;ZHANG Xian;ZHANG Rong-zhen;XU Mei-juan;YANG Tao-wei;RAO Zhi-ming;The Key Laboratory of Industrial Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:6-11
Preliminary study on organic acid and acid-producing bacterial during Chinese rice wine fermentation
WU Zong-wen;SUN Jun-yong;WU Dian-hui;LI Xiao-min;XIE Guang-fa;LU Jian;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;National Engineering Research Center for Chinese Rice Wine;China Shaoxing Rice Wine Group Co.;Ltd;
WU Zong-wen;SUN Jun-yong;WU Dian-hui;LI Xiao-min;XIE Guang-fa;LU Jian;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;National Engineering Research Center for Chinese Rice Wine;China Shaoxing Rice Wine Group Co.;Ltd;
..............page:12-18
Prokaryotic expression,purification and bioactivity analysis of nanobody against AFB1
CAO Dong-mei;XU Yang;TU Zhui;FU Jin-heng;LI Yan-ping;WANG Xian-xian;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-Germany Joint Research Institute;Nanchang University;
CAO Dong-mei;XU Yang;TU Zhui;FU Jin-heng;LI Yan-ping;WANG Xian-xian;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-Germany Joint Research Institute;Nanchang University;
..............page:19-24
Catalytic preparation of 1,3-dioleoyl-2-palmitoylglycerol by a novel immobilized Aspergillus oryzae lipase
GU Si-yun;LI Yang;LU Rong-rong;FENG Feng-qin;School of Food Science and Technology;Jiangnan University;College of Biosystems Engineering and Food Science;Zhejiang University;
GU Si-yun;LI Yang;LU Rong-rong;FENG Feng-qin;School of Food Science and Technology;Jiangnan University;College of Biosystems Engineering and Food Science;Zhejiang University;
..............page:25-30
Functional characterization of a lipase from Streptomyces sp. SCSIO 13580 in deep sea of the South China Sea
WANG Zhao-he;YANG Zai-chang;ZHANG Yun;SUN Ai-jun;HU Yun-feng;Key Laboratory of tropical marine bio-resources and ecology;South China Sea Institute of Oceanology;Chinese Academy of Sciences;Key Laboratory of Fermentation Engineering and Biopharmacy of Guizhou Province;School of Fermentation and Food Engineering;Guizhou University;Guangdong Key Laboratory of Marine Materia Medica;South China Sea Institute of Oceanology;
WANG Zhao-he;YANG Zai-chang;ZHANG Yun;SUN Ai-jun;HU Yun-feng;Key Laboratory of tropical marine bio-resources and ecology;South China Sea Institute of Oceanology;Chinese Academy of Sciences;Key Laboratory of Fermentation Engineering and Biopharmacy of Guizhou Province;School of Fermentation and Food Engineering;Guizhou University;Guangdong Key Laboratory of Marine Materia Medica;South China Sea Institute of Oceanology;
..............page:31-37
Effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from Yak milk
SONG Xue-mei;ZHANG Yan;ZHANG Wei-bing;LIANG Qi;College of Food Science and Engineering;Gansu Agricultural University;Laboratory of Functional Dairy;
SONG Xue-mei;ZHANG Yan;ZHANG Wei-bing;LIANG Qi;College of Food Science and Engineering;Gansu Agricultural University;Laboratory of Functional Dairy;
..............page:38-43
Study on pilot-scale fermentation of Ganoderma weberianum for laccase production
CHEN Qiong-hua;ZHOU Yu-ping;GUI Lin;SUN Li-li;TIAN Chang-en;School of Life Sciences;Guangzhou University;Guangzhou Key Laboratory for Functional Studies on Plant Stress-Resistant Genes;Guangzhou University;
CHEN Qiong-hua;ZHOU Yu-ping;GUI Lin;SUN Li-li;TIAN Chang-en;School of Life Sciences;Guangzhou University;Guangzhou Key Laboratory for Functional Studies on Plant Stress-Resistant Genes;Guangzhou University;
..............page:44-49
Screening of high efficient fermentation beer yeast strain using high efficient composite medium M3D combined with ultraviolet mutagenesis towards
JIN Wei-yun;LI Hong;China National Research Institute of Food& Fermentation Industries;
JIN Wei-yun;LI Hong;China National Research Institute of Food& Fermentation Industries;
..............page:50-55
Effect of nicotine on ethanol fermentation of Issatchenkia orientalis HN-1
WANG Feng-qin;FU Chen-qing;XIE Yao-huan;XIE Hui;REN Tian-bao;SONG An-dong;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;College of Life Sciences;Henan Agricultural University;College of Tobacco Science;Henan Agricultural University;
WANG Feng-qin;FU Chen-qing;XIE Yao-huan;XIE Hui;REN Tian-bao;SONG An-dong;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;College of Life Sciences;Henan Agricultural University;College of Tobacco Science;Henan Agricultural University;
..............page:56-61
Effect of pulsed electric fields on structure and antigenicity of β-lactoglobulin
TU Zong-cai;LI Xue;WANG Hui;YANG Wen-hua;TIAN Ming;MA Da;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
TU Zong-cai;LI Xue;WANG Hui;YANG Wen-hua;TIAN Ming;MA Da;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
..............page:62-67
Effect of poly( γ-glutamic acid) on the gelatinization properties of corn starch
XU Shu-xia;WANG Jie;JI Xiao-yue;ZHAO Kai-ya;ZHANG Shi-min;WU Kun;College of Life Sciences;Henan Agricultural University;
XU Shu-xia;WANG Jie;JI Xiao-yue;ZHAO Kai-ya;ZHANG Shi-min;WU Kun;College of Life Sciences;Henan Agricultural University;
..............page:68-72
The effect of coplasticizer on the properties of starchpolyhydroxyalkanoate films
SUN Sheng-lin;LIU Peng-fei;WANG Wen-tao;HOU Han-xue;DONG Hai-zhou;College of Food Science and Engineering;Shandong Agricultural University;
SUN Sheng-lin;LIU Peng-fei;WANG Wen-tao;HOU Han-xue;DONG Hai-zhou;College of Food Science and Engineering;Shandong Agricultural University;
..............page:73-79
The relationship between chemical bonds and dynamical rheological behavior during myosin gel forming from silver carp
LIU Hai-mei;XIA Wen-juan;WANG Jing;College of Food Engineering;Ludong University;Yantai Changyu Pioneer Wine Co.;LTD;
LIU Hai-mei;XIA Wen-juan;WANG Jing;College of Food Engineering;Ludong University;Yantai Changyu Pioneer Wine Co.;LTD;
..............page:80-85
The effect on secondary structure and emulsibility of peanut protein under different dry heat treatment
WANG Xiao-Lin;ZHU Li-Jie;CHEN Yan-Jie;WANG Bo;LIU He;HE Yu-Tang;MA Tao;College of Food Science and Engineering;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;State and local joint engineering research center of fresh agricultural products processing;storage and technology of security control;
WANG Xiao-Lin;ZHU Li-Jie;CHEN Yan-Jie;WANG Bo;LIU He;HE Yu-Tang;MA Tao;College of Food Science and Engineering;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;State and local joint engineering research center of fresh agricultural products processing;storage and technology of security control;
..............page:86-90
Principal component analysis on the LF-NMR relaxation properties of three kinds of oil antioxidants
CHEN Li-hua;WANG Xin;ZHU Wen-ran;MAO Rui;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
CHEN Li-hua;WANG Xin;ZHU Wen-ran;MAO Rui;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
..............page:91-96
Heterologous expression,purification and enzymatic characterization of succinate-semialdehyde dehydrogenase GabD4
JIA Dong-xu;LIU Dong;ZHENG Yu-guo;Key Laboratory of Bioorganic Synthesis of Zhejiang Province;Zhejiang University of Technology;Engineering Research Center of Bioconversion and Biopurification of the Ministry of Education;Zhejiang University of Technology;
JIA Dong-xu;LIU Dong;ZHENG Yu-guo;Key Laboratory of Bioorganic Synthesis of Zhejiang Province;Zhejiang University of Technology;Engineering Research Center of Bioconversion and Biopurification of the Ministry of Education;Zhejiang University of Technology;
..............page:97-101
Optimization of fermentation conditions for the production of neutral protease by Bacillus subtilis
LI Hong-kang;LI You-ran;LI Ying;GU Zheng-hua;DING Chong-yang;SHI Gui-yang;ZHANG Liang;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
LI Hong-kang;LI You-ran;LI Ying;GU Zheng-hua;DING Chong-yang;SHI Gui-yang;ZHANG Liang;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
..............page:102-107
Optimization of the cultivation conditions for Paenibacillus bovis BD3526 to synthesize exopolysaccharides
CUI Yan-li;HAN Jin;WU Zheng-jun;Research Institute of Bright Dairy and Food Co.Ltd.;State Key Laboratory of Dairy Biotechnology;College of Food Science and Technology;Shanghai Ocean University;
CUI Yan-li;HAN Jin;WU Zheng-jun;Research Institute of Bright Dairy and Food Co.Ltd.;State Key Laboratory of Dairy Biotechnology;College of Food Science and Technology;Shanghai Ocean University;
..............page:108-113
Screening and identification of a xylitol-producing strain
ZHANG Chao;ZHANG Tao;JIANG Bo;MU Wan-meng;MIAO Ming;State Key Laboratory of Food Science and Technology;Jiangnan University;
ZHANG Chao;ZHANG Tao;JIANG Bo;MU Wan-meng;MIAO Ming;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:114-119
Effects of drying methods on antioxidant capacities of okra fruit
XU Kang;DU Jin-hua;College of Food Science and Engineering;Shandong Agricultural University;
XU Kang;DU Jin-hua;College of Food Science and Engineering;Shandong Agricultural University;
..............page:120-125
Effect of mixed fermentation of lactic acid bacteria on the quality of pickled cabbage
JIANG Xue-jing;SUN Qing-shen;WU Tong;HAN De-quan;Institute of Food Science and Technology CAAS/Institute of Staple Food Processing Technology;Institute of Food Science and Technology CAAS/Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;Key Laboratory of Microbiology at Heilongjiang University;
JIANG Xue-jing;SUN Qing-shen;WU Tong;HAN De-quan;Institute of Food Science and Technology CAAS/Institute of Staple Food Processing Technology;Institute of Food Science and Technology CAAS/Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;Key Laboratory of Microbiology at Heilongjiang University;
..............page:126-131
Effect of meat or fish content on volatile flavor components in Antarctic krill gel products
XU Gang;DING Hao-chen;ZHANG Yan-ping;DAI Zhi-yuan;Institute of Seafood;Zhejiang Gongshang University;Fujian Anjoy Food Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
XU Gang;DING Hao-chen;ZHANG Yan-ping;DAI Zhi-yuan;Institute of Seafood;Zhejiang Gongshang University;Fujian Anjoy Food Co.;Ltd.;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:132-139
Effect of complex preservatives on the quality of repeated freeze-thaw squid
LIU Miao;YANG Xian-shi;ZHANG Xiao-wei;LI Xue-ying;CHI Hai;East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences;College of Food Science & Technology;Shanghai Qcean University;
LIU Miao;YANG Xian-shi;ZHANG Xiao-wei;LI Xue-ying;CHI Hai;East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences;College of Food Science & Technology;Shanghai Qcean University;
..............page:140-145
Effect of garcinia mangostana polyphenols on protein degeneration induced by chicken oxidation fat
LIANG Hui;YU Li-mei;CHEN Xiu-lan;ZHAO Yu-peng;ZENG Xiao-fang;WU Jie;College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering;Guangzhou science institute of animal husbandry;National Engineering Research Center of Corn Deep Processing;
LIANG Hui;YU Li-mei;CHEN Xiu-lan;ZHAO Yu-peng;ZENG Xiao-fang;WU Jie;College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering;Guangzhou science institute of animal husbandry;National Engineering Research Center of Corn Deep Processing;
..............page:146-151
The impact of different processing methods on the nutritional quality of apple products
HU Qin-jiabao;LIU Xuan;BI Jin-feng;ZHOU Lin-yan;WU Xin-ye;GAO Kun;WEI Bao-dong;College of Food Science;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;
HU Qin-jiabao;LIU Xuan;BI Jin-feng;ZHOU Lin-yan;WU Xin-ye;GAO Kun;WEI Bao-dong;College of Food Science;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:152-158
Optimization of composite enzyme clarification and beverage processing of Nanguo pear juice with response surface methodology
LYU Chang-xin;LIU Su-su;LI Meng-meng;WANG Xiao-hui;JIAO Tian-hui;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;
LYU Chang-xin;LIU Su-su;LI Meng-meng;WANG Xiao-hui;JIAO Tian-hui;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:159-166
Effect of pretreatment on the quality of barley beverage
FAN Xiao-bo;LIU Tong-tong;ZHANG Hui;XIA Xiao-xiao;WANG Li;QIAN Hai-feng;QI Xi-guang;CHEN Yi-ping;Jiangsu Wuxi food technology development company;School of food science and technology;Jiangnan University;
FAN Xiao-bo;LIU Tong-tong;ZHANG Hui;XIA Xiao-xiao;WANG Li;QIAN Hai-feng;QI Xi-guang;CHEN Yi-ping;Jiangsu Wuxi food technology development company;School of food science and technology;Jiangnan University;
..............page:167-171
Development and evaluation of garlic,prunus mume compound health beverage
CHEN Ming-zhong;WU Hui;ZHONG Xu-mei;Yangjiang Vocational and Technical College;School of Light Industry and Food Sciences;South China University of Technology;
CHEN Ming-zhong;WU Hui;ZHONG Xu-mei;Yangjiang Vocational and Technical College;School of Light Industry and Food Sciences;South China University of Technology;
..............page:172-174
Analysis for lipid antioxidant activity of polysaccharides from Pyracantha fortuneana
WANG Xiao-jing;CHEN Li-hua;XIANG Ming-fang;College of Chemistry and Chemical Engineering;Jishou University;
WANG Xiao-jing;CHEN Li-hua;XIANG Ming-fang;College of Chemistry and Chemical Engineering;Jishou University;
..............page:175-179
Preparation technology of rubusoside and total polyphenols from sweet tea
BAO Chen-yang;WEI Wan-li;CHEN Xian-gang;LIAO Li-ling;School of Chemistry and Materials Science;Guizhou Normal University;Guizhou Province Health Tea Science and Technology Limited Company;
BAO Chen-yang;WEI Wan-li;CHEN Xian-gang;LIAO Li-ling;School of Chemistry and Materials Science;Guizhou Normal University;Guizhou Province Health Tea Science and Technology Limited Company;
..............page:180-183
Influence of combined wall-breaking method on wall-breaking rate and functional components of bee pollen
MA Fu-min;LIU Yu-ling;Key Laboratory of Agroproducts Processing Technology at Jilin Provincial Universities;Changchun University;School of Traditional Medicine;Liaoning University of Traditional Chinese Medicine;
MA Fu-min;LIU Yu-ling;Key Laboratory of Agroproducts Processing Technology at Jilin Provincial Universities;Changchun University;School of Traditional Medicine;Liaoning University of Traditional Chinese Medicine;
..............page:184-186
Optimization of Armillaria mellea liquid fermentation medium and feed-batch fermentation technology
LIU Yu;GONG Si-hui;PENG Nan;GE Xiang-yang;College of Life Science and Technology;Huazhong Agricultural University;
LIU Yu;GONG Si-hui;PENG Nan;GE Xiang-yang;College of Life Science and Technology;Huazhong Agricultural University;
..............page:187-191+197
Aroma characterization of Cabernet sauvignon wine from Loess Plateau with quantitative description analysis and GC-O/MS
XI Yan-ru;TANG Ke;XU Yan;WANG Dong;WANG Qing-wei;ZHANG Hui-ning;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science & Technology;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;ChateauRongzi Company Ltd.;
XI Yan-ru;TANG Ke;XU Yan;WANG Dong;WANG Qing-wei;ZHANG Hui-ning;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science & Technology;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;ChateauRongzi Company Ltd.;
..............page:192-197
Research and risk assessment of ethyl carbamate in different aroma types of Chinese liquors
ZHANG Shun-rong;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
ZHANG Shun-rong;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:198-202
Confirmation and application of laboratory methods for chemical detection
HAN Shen;GUO Zheng-lei;WANG Pei-yue;HAN Yue;XU Shan;Technique Center of Beijing Entry-Exit Inspection and Quarantine Bureau;
HAN Shen;GUO Zheng-lei;WANG Pei-yue;HAN Yue;XU Shan;Technique Center of Beijing Entry-Exit Inspection and Quarantine Bureau;
..............page:203-209
Determination of 3-methylthiopropanol in Zhima-flavour Chinese spirits by dispersive liquid-liquid microextraction coupling with GC-FPD
TANG Hui-hui;JIN Mei-dong;Tourism College;Huangshan University;School of Education Science;Huangshan University;
TANG Hui-hui;JIN Mei-dong;Tourism College;Huangshan University;School of Education Science;Huangshan University;
..............page:210-216
Research on quantitation of beer color tone
CHENG Hao;WANG Yue;AN Jia-yan;School of Biological Engineering;Dalian Polytechnic University;
CHENG Hao;WANG Yue;AN Jia-yan;School of Biological Engineering;Dalian Polytechnic University;
..............page:217-222
Determination of two polycyclic aromatic sulfur heterocycles in fishery products by GC-MS
LI Jing;HAN Dian-feng;GONG Xiang-hong;DENG Xu-xiu;ZHANG Hua-wei;QIAO Dan;ZHANG Xiu-zhen;College of Food Science and Technology;Shanghai Ocean University;Shandong Marine Resource and Environment Research Institute;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;Yantai Daoyi Humen Resources Service Co.;Ltd;
LI Jing;HAN Dian-feng;GONG Xiang-hong;DENG Xu-xiu;ZHANG Hua-wei;QIAO Dan;ZHANG Xiu-zhen;College of Food Science and Technology;Shanghai Ocean University;Shandong Marine Resource and Environment Research Institute;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;Yantai Daoyi Humen Resources Service Co.;Ltd;
..............page:223-227
Research on growth of Yersinia enterocolitica in chilled chicken
WEN Dong-ling;XU Wen-hui;YU Qian;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;
WEN Dong-ling;XU Wen-hui;YU Qian;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;
..............page:228-233
Effect of natamycin and sodium oleate mixture on preservation of grape
ZHOU Wen-li;CHENG Shun-chang;LU Sheng-nan;WEI Bao-dong;College of Food Science;Shenyang Agricultural University;Jiu chu Catering Services Shenyang Corporation;
ZHOU Wen-li;CHENG Shun-chang;LU Sheng-nan;WEI Bao-dong;College of Food Science;Shenyang Agricultural University;Jiu chu Catering Services Shenyang Corporation;
..............page:234-238
High-speed shearing extraction for 11 major active components from Lonicera japonica and its antioxidant activity
FU Yuan-zhen;WANG Xin-xin;WANG Xiao;DU Jin-hua;GENG Yan-ling;LIU Feng;LI Sheng-bo;College of Food Science and Engineering;Shandong Agricultural University;Shandong Analysis and Test Center;Key Laboratory of TCM Quality Control Technology;Shandong Yate Ecological Technology Limited Company;
FU Yuan-zhen;WANG Xin-xin;WANG Xiao;DU Jin-hua;GENG Yan-ling;LIU Feng;LI Sheng-bo;College of Food Science and Engineering;Shandong Agricultural University;Shandong Analysis and Test Center;Key Laboratory of TCM Quality Control Technology;Shandong Yate Ecological Technology Limited Company;
..............page:239-245
Microwave-assisted aqueous two-phase system extraction of triterpenoids and polysaccharides in Inonotus obliquus fermentation broth
LIU Lin;SONG Li-min;Shandong Province Key Laboratory of Applied Mycology;College of Life Sciences;Qingdao Agricultural University;The Key Laboratory of Integrated Crop Pest Management of Shandong Province;College of Agronomy and Plant Protection;Qingdao Agricultural University;
LIU Lin;SONG Li-min;Shandong Province Key Laboratory of Applied Mycology;College of Life Sciences;Qingdao Agricultural University;The Key Laboratory of Integrated Crop Pest Management of Shandong Province;College of Agronomy and Plant Protection;Qingdao Agricultural University;
..............page:246-252
Study on the technology of ultrasonic extraction of EPS from Streptmyces microflavus and antioxidant activity
LI Dui-shu;College of Biopharmaceutical Engineering and Food Science;Shangluo University;
LI Dui-shu;College of Biopharmaceutical Engineering and Food Science;Shangluo University;
..............page:253-258
Recent advance and application of metaproteomics
WU Chong-de;HUANG Jun;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;and Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province;
WU Chong-de;HUANG Jun;ZHOU Rong-qing;College of Light Industry;Textile & Food Engineering;and Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province;
..............page:259-263
Research progress on gene knock-out of Bacillus and its industrial and agricultural application
JIANG Bao-ying;QIU Juan-ping;SUN Dong-chang;College of Biology Engineering;Zhejiang University of Technology;
JIANG Bao-ying;QIU Juan-ping;SUN Dong-chang;College of Biology Engineering;Zhejiang University of Technology;
..............page:264-271
Research advances in effect of caspase on meat tenderness during meat aging
GOU Hui-tian;SHI Xi-xiong;College of Veterinary Medicine;Gansu Agricultural University;College of Food Science and Engineering;Gansu Agricultural University;
GOU Hui-tian;SHI Xi-xiong;College of Veterinary Medicine;Gansu Agricultural University;College of Food Science and Engineering;Gansu Agricultural University;
..............page:272-276
The research progress of casein processing technology
WANG Lin-lin;HAN Ling;MIN Wen-xiang;WU Yue;HAN Shuang;College of Food Science and Engineering;Gansu Agricultural University;Gansu Hualing casein Limited by Share Ltd;
WANG Lin-lin;HAN Ling;MIN Wen-xiang;WU Yue;HAN Shuang;College of Food Science and Engineering;Gansu Agricultural University;Gansu Hualing casein Limited by Share Ltd;
..............page:277-282
Recent trends in deoxynivalenol reduction in food processing
CHANG Jing-hua;HE Zhi-ming;DAI Si-ji;YAO Shi-xin;Science School;Liaoning Technical University;Agricultural Technology Promotion Center of Bengbu City;Anhui Province;
CHANG Jing-hua;HE Zhi-ming;DAI Si-ji;YAO Shi-xin;Science School;Liaoning Technical University;Agricultural Technology Promotion Center of Bengbu City;Anhui Province;
..............page:283-288
Advances on arsenic detection in food
SUI Jia-chen;DAI Jia-yu;WANG Xiang-hui;YU Han-song;Song Zhan-yun;College of Food Science and Engineering;Jilin Agricultural University;Jilin Entry-Exit Inspection and Quarantine Bureau;
SUI Jia-chen;DAI Jia-yu;WANG Xiang-hui;YU Han-song;Song Zhan-yun;College of Food Science and Engineering;Jilin Agricultural University;Jilin Entry-Exit Inspection and Quarantine Bureau;
..............page:289-294