1673-6044
2016 Issue 2
Teaching innovations and exploration of food chemistry experiments in application-oriented universities
LI Nan;,YANG Chunjie;,WANG Ruidong;,SUN Yuanlin;
LI Nan;,YANG Chunjie;,WANG Ruidong;,SUN Yuanlin;
..............page:1-3,28
Study on the curriculum system reformation of master studentin the first-level discipline of food science and engineering
LI Yuansong;,HUO Dongxue;,CHEN Wenxue;
LI Yuansong;,HUO Dongxue;,CHEN Wenxue;
..............page:4-6,18
..............page:7-9
..............page:10-12
Progress of functional drink quality control
YANG Tianming;,JIANG Du;,ZHOU Rong;,ZHANG Lu;,LAN Wei;,FU Haiyan;
YANG Tianming;,JIANG Du;,ZHOU Rong;,ZHANG Lu;,LAN Wei;,FU Haiyan;
..............page:13-14,55
Preservative effect of treatment with different composite pullulan coatings on storage of potato
CHEN Jie;,DU Lin;,MI Xuan;,BAI Lin;
CHEN Jie;,DU Lin;,MI Xuan;,BAI Lin;
..............page:15-18
Influence on flavor compounds of millet rice wine by different smaller lumped koji
NIU Jinqiao;,ZHOU Jie;,SHI Tong;,ZHANG Xianwen;,LIU Fengzhu;
NIU Jinqiao;,ZHOU Jie;,SHI Tong;,ZHANG Xianwen;,LIU Fengzhu;
..............page:19-21,34
Optimization ICP instrument conditions for the determination of borax by response surface methodology
HUANG Ziwei;,ZOU Binxiang;
HUANG Ziwei;,ZOU Binxiang;
..............page:22-28
Effect of enzymatic hydrolysis on the yield increase of mixed vegetable and fruit juice
LIU Xiaoli;,TANG Lili;,LIU Anhu;,Qiu Yongxin;,ZHOU Jianzhong;
LIU Xiaoli;,TANG Lili;,LIU Anhu;,Qiu Yongxin;,ZHOU Jianzhong;
..............page:29-31,45
Study on fermentation technology of enoki mushroom residue
CHEN Liangjun;,ZHENG Ruonan;,WANG Cui;,KE Yi;,LIN Junhan;
CHEN Liangjun;,ZHENG Ruonan;,WANG Cui;,KE Yi;,LIN Junhan;
..............page:32-34
Optimization of ethanol leaching-water extraction of termitornyces badius polysaccharides by double orthogonal test
SUN Kai;,GUO Xiaomeng;,MOU Dehua;,LI Yan;
SUN Kai;,GUO Xiaomeng;,MOU Dehua;,LI Yan;
..............page:35-38,41
Research of shrimp sauce extraction by solvent
YANG Shunuan;,ZHANG Yuqian;,ZHANG Jingyan;,LIN Ying;,CHEN Wenwei;
YANG Shunuan;,ZHANG Yuqian;,ZHANG Jingyan;,LIN Ying;,CHEN Wenwei;
..............page:39-41
Study on the liquefaction fermentation process of millet wine
ZHOU Xing;,NIU Jinqiao;,ZHOU Jie;,SHI Tong;,ZHANG Xianwen;,LIU Fengzhu;
ZHOU Xing;,NIU Jinqiao;,ZHOU Jie;,SHI Tong;,ZHANG Xianwen;,LIU Fengzhu;
..............page:42-45
Researeh of baking parameters in biscuit quality
DENG Pan;,LIU Xu-hai;,ZHANG Xihe;,WANG Jian;,LI Dean;,FU Gangjian;,LIU Jingming;
DENG Pan;,LIU Xu-hai;,ZHANG Xihe;,WANG Jian;,LI Dean;,FU Gangjian;,LIU Jingming;
..............page:46-49,58
Anti-radiation functional beverage with fruits and vegetables
ZHANG Ke;,ZHANG Xu;,ZHANG Xinliu;,LI Xueyan;,ZUO Jiaoli;,ZHAO Li;,JIANG Zhanmei;
ZHANG Ke;,ZHANG Xu;,ZHANG Xinliu;,LI Xueyan;,ZUO Jiaoli;,ZHAO Li;,JIANG Zhanmei;
..............page:50-55
Technology of Xinjiang huang Lvxing as raw material green crisp-apricot
MENG Yina;,GUO Limin;,ZHANG Ping;,ZHANG Qian;
MENG Yina;,GUO Limin;,ZHANG Ping;,ZHANG Qian;
..............page:56-58
..............page:59-61
..............page:62-64