0253-990X
2016 Issue 8
Removal of urea in Chinese rice wine by resin adsorption
GUO Shuang-li;WANG Dong;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education Synergetic Innovation Center for Food Safety and Nutrition;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
GUO Shuang-li;WANG Dong;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education Synergetic Innovation Center for Food Safety and Nutrition;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:1-7
Influences on the biosynthesis of 1,3-propanediol in Klebsiella pneumonia by feeding two types of nitrogen source at the late stage of fermentation
MA Dong-meng;LU Xin-yao;CHEN Wen-qiang;ZONG Hong;ZHU Ge-bin;SONG Jian;QI Meng-jie;The Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Research Centre of Industrial Microbiology;School of Biological Science and Engineering;Shaanxi SCI-TECH University;School of Chemistry and Material;Jiangnan University;
MA Dong-meng;LU Xin-yao;CHEN Wen-qiang;ZONG Hong;ZHU Ge-bin;SONG Jian;QI Meng-jie;The Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Research Centre of Industrial Microbiology;School of Biological Science and Engineering;Shaanxi SCI-TECH University;School of Chemistry and Material;Jiangnan University;
..............page:8-12
Effect of carnitine acyl-transferase suppression on fatty acid accumulation in Mortierella alpina
YANG Hua;CHEN Hai-qin;HAO Guang-fei;GU Zhen-nan;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;
YANG Hua;CHEN Hai-qin;HAO Guang-fei;GU Zhen-nan;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;
..............page:13-18
Higher extracellular expression of starch branching enzyme by two-staged temperature strategy and additives
WANG Chi;LI Zhu;LI Cai-ming;GU Zheng-biao;HONG Yan;CHENG Li;LI Zhao-feng;School of Food Science and Technology;Jiangnan University;The Start Key Laboratory of Food Science and Technology;Jiangnan University;Collaborative Innovation Center for Food Safety and Quality Control;Jiangnan University;
WANG Chi;LI Zhu;LI Cai-ming;GU Zheng-biao;HONG Yan;CHENG Li;LI Zhao-feng;School of Food Science and Technology;Jiangnan University;The Start Key Laboratory of Food Science and Technology;Jiangnan University;Collaborative Innovation Center for Food Safety and Quality Control;Jiangnan University;
..............page:19-24
Over-expressing key enzyme genes in the purine synthesis pathway by integrating into genome improves cyclic adenosine monophosphate production by Saccharomyces cerevisiae
WANG Kai;JI Xiao-bing;XU Huan-huan;QIU Shen-shen;ZOU Shao-lan;College of Chemical Engineering;Tianjin University;
WANG Kai;JI Xiao-bing;XU Huan-huan;QIU Shen-shen;ZOU Shao-lan;College of Chemical Engineering;Tianjin University;
..............page:25-30
Cloning,expression and characterization of a new ω-3 fatty acid desaturase
MEI Tian-tian;CHEN Hai-qin;HAO Guang-fei;GU Zhen-nan;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;
MEI Tian-tian;CHEN Hai-qin;HAO Guang-fei;GU Zhen-nan;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:31-37
Isolation and identification of a lactobacillus strain producing antibacterial material
WANG Juan;CAI Guo-lin;FANG Hua;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Wuxi 214122;China;Shanghai Yuanyao Invertment Co;
WANG Juan;CAI Guo-lin;FANG Hua;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Wuxi 214122;China;Shanghai Yuanyao Invertment Co;
..............page:38-43
Cloning and expression of oligo-1,6-glucosidase from Aspergillus flavus in industrial Saccharomyces cerevisiae CICC 1346
KANG Xiao-long;LV Xiao-jing;HUANG Qing-mei;XIONG Chun-jiang;LIN Jiang-hai;Xiao Wen-juan;Liu Ze-huan;Research Center for Molecular Biology;Institutes of Life and Health Engineering;College of Life Science and Technology;Jinan University;
KANG Xiao-long;LV Xiao-jing;HUANG Qing-mei;XIONG Chun-jiang;LIN Jiang-hai;Xiao Wen-juan;Liu Ze-huan;Research Center for Molecular Biology;Institutes of Life and Health Engineering;College of Life Science and Technology;Jinan University;
..............page:44-50
Isolation and screening of high sugar-tolerant yeast in the Northeast black bee linden honey and TEM observation
XU Wei;DU Jiao;DU Juan;XU Chun-hua;MENG Qing-sheng;Fu Da-wei;WANG Wei;School of Food Engineering;Harbin University of Commerce;Lvyuan Bee Limited Corporation of Daxinganling;
XU Wei;DU Jiao;DU Juan;XU Chun-hua;MENG Qing-sheng;Fu Da-wei;WANG Wei;School of Food Engineering;Harbin University of Commerce;Lvyuan Bee Limited Corporation of Daxinganling;
..............page:51-56
L-asparagine production by one-pot biotransformation method
ZHANG Qi;JIANG Zeng-yan;ZHANG Lu;MA Yu-yue;XU You-qiang;PEI Jiang-sen;CHENG Chi;China National Research Institute of Food & Fermentation Industries;China Center of Industrial Culture Collection;Shandong Biotransformation Engineering Research Center of Fumaric Acid;
ZHANG Qi;JIANG Zeng-yan;ZHANG Lu;MA Yu-yue;XU You-qiang;PEI Jiang-sen;CHENG Chi;China National Research Institute of Food & Fermentation Industries;China Center of Industrial Culture Collection;Shandong Biotransformation Engineering Research Center of Fumaric Acid;
..............page:57-60
New model for the predication of hydrolysis rate during the hydrolysis of soybean oil catalyzed by recombinant Rhizopus oryzae lipase
QIN Xiao-li;LI Dao-ming;WANG Yong-hua;ZHONG Jin-feng;College of Food Science;Southwest University;School of Food Science and Engineering;South China University of Technology;
QIN Xiao-li;LI Dao-ming;WANG Yong-hua;ZHONG Jin-feng;College of Food Science;Southwest University;School of Food Science and Engineering;South China University of Technology;
..............page:61-65
The optimization of cryogenic protectant for Lactobacillus paracasei L9
LI Rang;WU Yong-chao;GE Shao-yang;SANG Yue;LIU Song-ling;REN Fa-zheng;CUI Jian-yun;ZHAO Liang;College of Food Science and Nutritional Engineering;China Agricultural University;Key Laboratory of Functional Dairy Co-constructed by Ministry of Education and Beijing Government;
LI Rang;WU Yong-chao;GE Shao-yang;SANG Yue;LIU Song-ling;REN Fa-zheng;CUI Jian-yun;ZHAO Liang;College of Food Science and Nutritional Engineering;China Agricultural University;Key Laboratory of Functional Dairy Co-constructed by Ministry of Education and Beijing Government;
..............page:66-70
Thermal and storage stability of solubilized curcumin in OSG micelles using in juices
GAO Li;LIU Jia;DONG Nan;YE Fa-yin;ZHAO Guo-hua;College of Food Science;Southwest University;Potato Institute of Guizhou Province;Chongqing Engineering Research Centre of Regional Foods;
GAO Li;LIU Jia;DONG Nan;YE Fa-yin;ZHAO Guo-hua;College of Food Science;Southwest University;Potato Institute of Guizhou Province;Chongqing Engineering Research Centre of Regional Foods;
..............page:71-74
Preparation and characterization of conjugates of allicin and thiol-containing peptides from soy protein
CHEN Hai-qiao;ZHANG Cai-meng;HUA Yu-fei;KONG Xiang-zhen;School of Food Science;Jiangnan University;
CHEN Hai-qiao;ZHANG Cai-meng;HUA Yu-fei;KONG Xiang-zhen;School of Food Science;Jiangnan University;
..............page:75-80
The influence of microwave irradiation on the thermal radical generation and storage behavior of the product of brown rice powder process
LIN Lu-fen;HU Bo;GAO Yi-shu;HUANG Lue-lue;FAN Da-ming;LIAN Hui-zhang;ZHAO Jian-xin;ZHANG Hao;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;School of Applied Chemistry and Biological Technology;Shenzhen polytechnic;Wuxi Huashun Minsheng Food Co.;Ltd.;
LIN Lu-fen;HU Bo;GAO Yi-shu;HUANG Lue-lue;FAN Da-ming;LIAN Hui-zhang;ZHAO Jian-xin;ZHANG Hao;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;School of Applied Chemistry and Biological Technology;Shenzhen polytechnic;Wuxi Huashun Minsheng Food Co.;Ltd.;
..............page:81-86
Effects of three physical processing methods on the physical properties and in vitro digestibility of Indica rice
LI Ya-qin;ZHOU Yi-bin;JIN Shan-shan;ZHANG Shu;School of Tea and Food Technology;Anhui Agricultural University;
LI Ya-qin;ZHOU Yi-bin;JIN Shan-shan;ZHANG Shu;School of Tea and Food Technology;Anhui Agricultural University;
..............page:87-91
The optimization of decolorization method of neutral protease fermented broth
GUI Li;SUN Mi;LIU Jun-zhong;WANG Wei;Key Laboratory of Sustainable Development of Marine Fisheries;Ministry of Agriculture;Qingdao Key Laboratory of Marine Enzyme Engineering;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science & Technology;Shanghai Ocean University;
GUI Li;SUN Mi;LIU Jun-zhong;WANG Wei;Key Laboratory of Sustainable Development of Marine Fisheries;Ministry of Agriculture;Qingdao Key Laboratory of Marine Enzyme Engineering;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science & Technology;Shanghai Ocean University;
..............page:92-96
Microbial sources of aerogen from explosion bags of soy sauce
LI Ting;ZHANG Xiao-li;JIANG Yu-jian;College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;
LI Ting;ZHANG Xiao-li;JIANG Yu-jian;College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;
..............page:97-102
Screening and identification of aroma-producing yeast strains for low-alcohol watermelon wine and characterization of aromatic compounds
SHEN Guang-hui;LI Mei;WANG Yue;YANG Hong-xia;TANG Qian;LIU Xiao-ying;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
SHEN Guang-hui;LI Mei;WANG Yue;YANG Hong-xia;TANG Qian;LIU Xiao-ying;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
..............page:103-108
Process of fermented tea beverage with lactic acid bacteria and analysis of its aroma components before and after fermentation
LIU Jia-qi;XIONG Tao;LI Jun-bo;LIAO Liang-kun;HUANG Tao;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Nanchang University;
LIU Jia-qi;XIONG Tao;LI Jun-bo;LIAO Liang-kun;HUANG Tao;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Nanchang University;
..............page:109-114
Effects of pH,temperature and SO2 on pyranoanthocyanins（Vitisins） in red wine by response surface methodology
HE Ying-xia;LI Ji-xin;MI Lan;CHEN Yu-rong;HU Yan-yun;WANG Bo;WANG Yu;JIANG Yu-mei;Gansu Key Lab of Viticulture and Enology;Research and Development Center of Wine Industry In Gansu Province;College of Food Science and Engineering;Gansu Agricultural University;
HE Ying-xia;LI Ji-xin;MI Lan;CHEN Yu-rong;HU Yan-yun;WANG Bo;WANG Yu;JIANG Yu-mei;Gansu Key Lab of Viticulture and Enology;Research and Development Center of Wine Industry In Gansu Province;College of Food Science and Engineering;Gansu Agricultural University;
..............page:115-120
Preparation of porous magnesium oxide and its clarification performance in sugar juice industry
FENG Shu-juan;LI Li-jun;XIA Zhao-bo;CHENG Hao;HUANG Wen-yi;LI Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Inovation Center of Guangxi Sugar Industry;Key Laboratory for Processig of Sugar Resources of Guangxi Higher Education Institutes;Guagxi University of Science and Technology;
FENG Shu-juan;LI Li-jun;XIA Zhao-bo;CHENG Hao;HUANG Wen-yi;LI Yan-qing;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Collaborative Inovation Center of Guangxi Sugar Industry;Key Laboratory for Processig of Sugar Resources of Guangxi Higher Education Institutes;Guagxi University of Science and Technology;
..............page:121-127
Optimization of oil-water mixed frying of prepared chicken chops by response surface methodology
MA Rui-xue;GAO Tian;SONG Lei;ZHANG Lin;JIANG Yun;LI Jiao-long;ZHANG Xin;GAO Feng;ZHOU Guang-hong;College of Animal Science and Technology;Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province;Jiangsu Collaborative Innovation Center of Meat Production and Processing;Quality and Safety Control;Nanjing Agricultural University;Ginling College;Nanjing Normal University;
MA Rui-xue;GAO Tian;SONG Lei;ZHANG Lin;JIANG Yun;LI Jiao-long;ZHANG Xin;GAO Feng;ZHOU Guang-hong;College of Animal Science and Technology;Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province;Jiangsu Collaborative Innovation Center of Meat Production and Processing;Quality and Safety Control;Nanjing Agricultural University;Ginling College;Nanjing Normal University;
..............page:128-134
Development and antioxidant activity valuation of rape pollen polypeptide beverage
JI Ting;ZHANG Huanxin;YIN Ling;College of Animal Science and Technology;Yangzhou University;School of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;
JI Ting;ZHANG Huanxin;YIN Ling;College of Animal Science and Technology;Yangzhou University;School of Food Science and Technology;Jiangsu Agri-animal Husbandry Vocational College;
..............page:135-141
Effect of freezing process on the quality of sweet potato vermicelli without aluminum
FAN Hui-ping;LI Rui;WANG Na;YANG Hai-long;ZHAO Tian-xue;LI Ning;AI Zhi-lu;College of Food Science and Technology;Henan Agricultural University;Henan Engineering Research Center for Cold-chain;Henan Tianyu Potato Industry Co.;LTD;
FAN Hui-ping;LI Rui;WANG Na;YANG Hai-long;ZHAO Tian-xue;LI Ning;AI Zhi-lu;College of Food Science and Technology;Henan Agricultural University;Henan Engineering Research Center for Cold-chain;Henan Tianyu Potato Industry Co.;LTD;
..............page:142-146
Effect of high temperature short time steam blanching on the quality and volatile compounds of baby ginger(Zingiber officinale Roscoe.) slices
FENG Ya-chao;PU Biao;CHEN An-jun;LUO Song-ming;WANG Chun-xia;LI Chao;College of Food Science;Sichuan Agricultural University;
FENG Ya-chao;PU Biao;CHEN An-jun;LUO Song-ming;WANG Chun-xia;LI Chao;College of Food Science;Sichuan Agricultural University;
..............page:147-153
Research on process of bran tea and its flavor composition
WANG Xiao-ping;LIU Gang;LEI Ji;YE Dan;SUN Man-xi;CHEN Li-juan;Food and Bioengineering College;Xihua University;Sichuan Institute for Food and Drug Control;
WANG Xiao-ping;LIU Gang;LEI Ji;YE Dan;SUN Man-xi;CHEN Li-juan;Food and Bioengineering College;Xihua University;Sichuan Institute for Food and Drug Control;
..............page:154-159
The solubility and stability of curcumin
TAO Hui;YU Chu-qin;HUANG Jing-heng;ZHANG Lun;XIE Zhong-bo;LIN Hua-qing;Guangdong Pharmaceutical University Key Laboratory of new drug formulations of Guangdong Province;
TAO Hui;YU Chu-qin;HUANG Jing-heng;ZHANG Lun;XIE Zhong-bo;LIN Hua-qing;Guangdong Pharmaceutical University Key Laboratory of new drug formulations of Guangdong Province;
..............page:160-165
The changes of nitrite and vitamin C in fresh vegetables and cooked vegetables
MAO Yi-jie;HE Jin-zhe;College of Ocean;Zhejiang University of Technology;
MAO Yi-jie;HE Jin-zhe;College of Ocean;Zhejiang University of Technology;
..............page:166-170
Analysis of active ingredient in cheery juice and different cherry wine by high performance liquid chromatography
LYU Guo-tao;NIU Yu;SHAN Lu;JI Pei-shuang;ZHANG Li-zhen;School of Life Science;Shanxi University;Institute of Agricultural Resources and Economy;Shanxi Academy of Agricultural Sciences;
LYU Guo-tao;NIU Yu;SHAN Lu;JI Pei-shuang;ZHANG Li-zhen;School of Life Science;Shanxi University;Institute of Agricultural Resources and Economy;Shanxi Academy of Agricultural Sciences;
..............page:171-177
Development of an indirect competitive chmiluminescence enzyme immunoassay for diethyl phthalate in liquor
HUANG Shao-wen;YI Lihua;SUN Yuan-ming;LEI Hong-tao;LIU Chun-hong;SHEN Yu-dong;Food College;South China Agricultural University;Guangdong Provincial Key Laboratory of Food Quality and Safety;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
HUANG Shao-wen;YI Lihua;SUN Yuan-ming;LEI Hong-tao;LIU Chun-hong;SHEN Yu-dong;Food College;South China Agricultural University;Guangdong Provincial Key Laboratory of Food Quality and Safety;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:178-183
Fluorescence determination of sulfite in shrimp with trihexyphenidyl hydrochloride-Ce(Ⅳ) systym
ZHANG Jing;MA Zhan-ling;WANG Ying;LI Ningning;CHEN Si;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
ZHANG Jing;MA Zhan-ling;WANG Ying;LI Ningning;CHEN Si;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:184-188
Detection of fluoride ion in fresh by new inhibition kinetic spectrophotometry using Fe3+-hydrogen peroxide-congo red system
XIONG Hai-tao;Shaanxi Province Key Laboratory of Catalytic Foundation and Application;Shaanxi SCI-TECH University;School of Chemical & Environmental Sciences;Shaanxi SCI-TECH University;
XIONG Hai-tao;Shaanxi Province Key Laboratory of Catalytic Foundation and Application;Shaanxi SCI-TECH University;School of Chemical & Environmental Sciences;Shaanxi SCI-TECH University;
..............page:189-193
Detection of chlorophyll content of green vegetables leaves based on image analysis technology
SUN Yu-lu;WANG De-hai;ZHU Guo-jian;College of Materials Science and Engineering;Zhejiang University of Technology;
SUN Yu-lu;WANG De-hai;ZHU Guo-jian;College of Materials Science and Engineering;Zhejiang University of Technology;
..............page:194-198
Determination and analysis of functional components of Nangqian black hulless barley
CHEN Jian-guo;LIANG Han-qiao;LI Jin-xia;CHENG Chi;GUO Ji-xin;ZA Ma-quejia;China National Research Institute of Food and Fermentation Industries;Agriculture and Animal husbandry;Science and Technology Bureau of Nangqian Water Resources;Agriculture and animal husbandry technology promotion station of Nangqian;
CHEN Jian-guo;LIANG Han-qiao;LI Jin-xia;CHENG Chi;GUO Ji-xin;ZA Ma-quejia;China National Research Institute of Food and Fermentation Industries;Agriculture and Animal husbandry;Science and Technology Bureau of Nangqian Water Resources;Agriculture and animal husbandry technology promotion station of Nangqian;
..............page:199-202
Characteristic and antioxidant activities of polysaccharides by Lentinus edodes mycelium
YUAN Xiang-dong;Baotou Light Industry Vocational Technical College;
YUAN Xiang-dong;Baotou Light Industry Vocational Technical College;
..............page:203-207
The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature
YANG Hong-xu;LIU Da-song;LI Jun-ke;HE Yun;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
YANG Hong-xu;LIU Da-song;LI Jun-ke;HE Yun;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:208-213
Effect of crude extracts of trypsin inhibitor from soybean on the rheological and thermal properties of Litopeneaus vannamei muscle during cold storage
ZHENG Yang-yang;JI Wei;JI Hong-wu;SU Wei-ming;LIU Shu-cheng;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Guangdong Engineering Research Center of Seafood;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
ZHENG Yang-yang;JI Wei;JI Hong-wu;SU Wei-ming;LIU Shu-cheng;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Guangdong Engineering Research Center of Seafood;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
..............page:214-219
Effects of high oxygen treatment on postharvest physiology and storage quality of ‘Shushanggan’apricot
ZHANG Wen-tao;LI Xi-hong;WANG Wei;LIU Jia;ZHANG Jiao-jiao;LI Min;LI Hui;College of Food Engineering and Biotechrology;Tianjin University of Science and Technology;Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center;Tianjin Jinnan National Agriculture Sci-Tech Zone;
ZHANG Wen-tao;LI Xi-hong;WANG Wei;LIU Jia;ZHANG Jiao-jiao;LI Min;LI Hui;College of Food Engineering and Biotechrology;Tianjin University of Science and Technology;Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center;Tianjin Jinnan National Agriculture Sci-Tech Zone;
..............page:220-225
Effect of storage microenvironment gas regulation on blue-berry quality and volatile substances during cold storage
LI Tian-yuan;ZHANG Peng;LI Jiang-kuo;SUN Hao;College of Food Engineering;Dalian Polytechnic University;;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
LI Tian-yuan;ZHANG Peng;LI Jiang-kuo;SUN Hao;College of Food Engineering;Dalian Polytechnic University;;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
..............page:226-234
Preliminary study mechanism of quality of Cryptotaenia japonica shoots during 0℃ storage
SONG Liu-li;WANG Bo;BAO shi-bao;ZHENG Xiang-yu;JIANG Yu-ping;ZHAO Feng-yu;WANG Zai-yang;LIU Lu;YU zhi-fang;College of Environmental Science and Engineering;Anhui Normal University;College of Food science and Technology;Nanjing Agricultural University;
SONG Liu-li;WANG Bo;BAO shi-bao;ZHENG Xiang-yu;JIANG Yu-ping;ZHAO Feng-yu;WANG Zai-yang;LIU Lu;YU zhi-fang;College of Environmental Science and Engineering;Anhui Normal University;College of Food science and Technology;Nanjing Agricultural University;
..............page:235-239
Advances in the flavor of dairy products
LI Ning;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry/Editorial Department;Beijing Technology and Business University;
LI Ning;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry/Editorial Department;Beijing Technology and Business University;
..............page:240-251
A review of application of surface modified magnetic nano-materials in rapid food detection
SU Min;MA Liang;ZHANG Yu-hao;ZHONG hong;WANG Jia-man;College of Food Science;Southwest University;
SU Min;MA Liang;ZHANG Yu-hao;ZHONG hong;WANG Jia-man;College of Food Science;Southwest University;
..............page:252-261
Research progress on influence of cultivation altitude on phenolics of grape berry and wine
JIANG Bao;PU Fei;SUN Zhan-yu;WANG Lu-jun;Weinan Vocational & Technical College;
JIANG Bao;PU Fei;SUN Zhan-yu;WANG Lu-jun;Weinan Vocational & Technical College;
..............page:262-267
Advances in effects of light exposure on fresh fruits and vegetables postharvest storage and preservation
ZHAN Li-juan;LI Ying;College of Food Science and Technology;Henan Agricultural University;
ZHAN Li-juan;LI Ying;College of Food Science and Technology;Henan Agricultural University;
..............page:268-272+278
The physicochemical properties and bioactivity of thearubigins
LI Shan;WU Zhou-he;WU Zheng-qi;YUAN Hai-bo;CHEN Xiao-qiang;School of Food & Pharmaceutical engineering;Hubei University of Technology;Tea Research Institute;Chinese Academy of Agricultural Sciences;( Tea Research Institute;Chinese Academy of Agricultural Sciences;
LI Shan;WU Zhou-he;WU Zheng-qi;YUAN Hai-bo;CHEN Xiao-qiang;School of Food & Pharmaceutical engineering;Hubei University of Technology;Tea Research Institute;Chinese Academy of Agricultural Sciences;( Tea Research Institute;Chinese Academy of Agricultural Sciences;
..............page:273-278
Advances on nitrite-eliminating in vegetable processing
XIE Yan-dan;LIU Ling-yi;LOU Qiao-ming;ZHANG Xin;WU Zu-fang;LIU Lian-liang;School of Marine Sciences;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Ningbo University;Colleage of Food Science and Engineering;Wuhan Polytechnic University;
XIE Yan-dan;LIU Ling-yi;LOU Qiao-ming;ZHANG Xin;WU Zu-fang;LIU Lian-liang;School of Marine Sciences;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Ningbo University;Colleage of Food Science and Engineering;Wuhan Polytechnic University;
..............page:279-286