0254-5071
2013 Issue 8
Application and research progress of glass transition in food preservation
HU Qinglan;QUE Tingting;REN Xiying;YU Haixia;YANG Shuibing;HU Yaqin;College of Biosystem Engineering and Food;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;
HU Qinglan;QUE Tingting;REN Xiying;YU Haixia;YANG Shuibing;HU Yaqin;College of Biosystem Engineering and Food;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;
..............page:1-4
Research progress on technology of brewery wastewater treatment
JIA Yanping;MA Jiao;JIA Xinqian;School of Chemical Engineering;Northeast Dianli University;
JIA Yanping;MA Jiao;JIA Xinqian;School of Chemical Engineering;Northeast Dianli University;
..............page:5-9
Fermentation process of pepper pickle by Lactobacillus
ZHU Haixia;WANG Jinju;LI Chao;WANG Yanping;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
ZHU Haixia;WANG Jinju;LI Chao;WANG Yanping;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:10-14
Screening of thermostable xylanase producing strains and its condition optimization for xylanase production
SUN Mingzhe;ZHENG Hongchen;SUN Junshe;PEI Haisheng;LIU Yihan;ZHANG jing;HAN Yang;LU Fuping;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;National Engineering Laboratory for Industrial Enzymes;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;Chinese Academy of Agricultural Engineering;College of Food Science and Nutritional Engineering;China Agricultural University;
SUN Mingzhe;ZHENG Hongchen;SUN Junshe;PEI Haisheng;LIU Yihan;ZHANG jing;HAN Yang;LU Fuping;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;National Engineering Laboratory for Industrial Enzymes;Tianjin Key Laboratory of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;Chinese Academy of Agricultural Engineering;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:15-20
..............page:20
Anti-fatigue effect of Grifola frondosa broth on mice
WANG Jinju;HUANG Jian;LI Chao;WANG Yanpin;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
WANG Jinju;HUANG Jian;LI Chao;WANG Yanpin;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:21-24
..............page:24
Mutation screening of γ-polyglutamic acid-producing strain
WANG Dayun;ZENG Wei;ZHENG Shuangfeng;HE Yangyang;CHEN Guiguang;LIANG Zhiqun;College of Life Science and Technology;Guangxi University;Subtropical Agricultural Biological Resources Conservation and Utilization Laboratory;Guangxi University;
WANG Dayun;ZENG Wei;ZHENG Shuangfeng;HE Yangyang;CHEN Guiguang;LIANG Zhiqun;College of Life Science and Technology;Guangxi University;Subtropical Agricultural Biological Resources Conservation and Utilization Laboratory;Guangxi University;
..............page:25-29
Screening of high-yield 5’-AMP deaminase strains from natural fermented sufu
MEI Guangming;GUO Yuanming;RAO Shengqi;ZHANG Xiaojun;LI Peipei;YAN Zhongyong;LONG Ju;Marine Fishery Research Institute of Zhejiang Province;Key Lab of Mariculture and Enhancement of Zhejiang Province;College of Food Science and Technology of Yangzhou University;
MEI Guangming;GUO Yuanming;RAO Shengqi;ZHANG Xiaojun;LI Peipei;YAN Zhongyong;LONG Ju;Marine Fishery Research Institute of Zhejiang Province;Key Lab of Mariculture and Enhancement of Zhejiang Province;College of Food Science and Technology of Yangzhou University;
..............page:30-34
Effect of low acid environment on fermentation of Fen-flover liquor
ZHAO Jinglong;ZHANG Hongxia;ZHANG Xiuhong;R&D Center;Shanxi Xinghuacun Fen Wine Group Co.;Ltd.;School of Life Science;Shanxi Normal University;
ZHAO Jinglong;ZHANG Hongxia;ZHANG Xiuhong;R&D Center;Shanxi Xinghuacun Fen Wine Group Co.;Ltd.;School of Life Science;Shanxi Normal University;
..............page:35-38
Identification and tolerance of Pichia anomala isolated from the fermentation of ice wine in western Sichuan plateau
XU Qinglian;XING Yage;CHE Zhenming;LI Ke;ZHANG Lizhu;LUO Jianfeng;LU Jing;Key Laboratory of Food Biotechnology under the Supervision of Sichuan Province;College of Bioengineering;Xihua University;Li Country Tasijiuzhuang Co.;Ltd.;
XU Qinglian;XING Yage;CHE Zhenming;LI Ke;ZHANG Lizhu;LUO Jianfeng;LU Jing;Key Laboratory of Food Biotechnology under the Supervision of Sichuan Province;College of Bioengineering;Xihua University;Li Country Tasijiuzhuang Co.;Ltd.;
..............page:39-42
Fermentation characters of native Saccharomyces cerevisiae from Ugni Blanc plantation in Yantai
CHENG Shiwei;LI Linlin;MIAO Jing;JIANG Wenguang;SHEN Zhiyi;LI Jiming;Institute of Applied Microbiology;College of Life Sciences;Ludong University;Center of Technology;Changyu Group Company Co.;Ltd.;
CHENG Shiwei;LI Linlin;MIAO Jing;JIANG Wenguang;SHEN Zhiyi;LI Jiming;Institute of Applied Microbiology;College of Life Sciences;Ludong University;Center of Technology;Changyu Group Company Co.;Ltd.;
..............page:43-45
Correlation between antioxidation and content of total phenolics,total flavonoids,proanthocyanidin and total anthocyanin in different cultivars’ blueberry wines
LIANG Chen;ZHANG Qianwen;SHENG Qiming;PAN Xiao;YOU Yi lin;ZHAN Jicheng;College of Food Science and Nutritional Engineering;China Agricultural University;
LIANG Chen;ZHANG Qianwen;SHENG Qiming;PAN Xiao;YOU Yi lin;ZHAN Jicheng;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:46-49
Flavor blending of buckwheat beverage wine
ZHOU Wenmei;CHENG Lanxiang;PENG Haiwen;CHENG Qingfu;College of Chemistry and Chemical Engineering;Guizhou University;
ZHOU Wenmei;CHENG Lanxiang;PENG Haiwen;CHENG Qingfu;College of Chemistry and Chemical Engineering;Guizhou University;
..............page:50-52
Ethanol production from different components of Laminaria japonica with Zymobacter palmae
LI Feng;WEN Shunhua;HUANG Shubing;LIU Hui;HUANG Shushi;Biophysics Laboraty;Guangxi Academic of Science;Department of Chemistry and Chemical Engineering;Qiannan Normal University for Nationalities;Business School;Guangxi University;
LI Feng;WEN Shunhua;HUANG Shubing;LIU Hui;HUANG Shushi;Biophysics Laboraty;Guangxi Academic of Science;Department of Chemistry and Chemical Engineering;Qiannan Normal University for Nationalities;Business School;Guangxi University;
..............page:53-57
Effects of sugars and ethanol on viability of Gluconacetobacter xylinus in stock culture
KANG Liru;ZHONG Chunyan;WANG Xibin;XIANG Dong;WANG Zhiguo;College of Food Science and Technology;Hainan University;Hainan Yeguo Foods Co.;Ltd.;
KANG Liru;ZHONG Chunyan;WANG Xibin;XIANG Dong;WANG Zhiguo;College of Food Science and Technology;Hainan University;Hainan Yeguo Foods Co.;Ltd.;
..............page:58-61
Continuous induction of Fusarium oxysporum for the expression level of cutinase
RAN Qinqin;ZHANG Xiaonin;ZHANG Wenkun;ZHANG Xuejun;Guizhou Province Key Laboratory of Fermentation Engineering & Biological Pharmacy;Guizhou University;School of Chemistry and Chemical Engineering;Guizhou University;
RAN Qinqin;ZHANG Xiaonin;ZHANG Wenkun;ZHANG Xuejun;Guizhou Province Key Laboratory of Fermentation Engineering & Biological Pharmacy;Guizhou University;School of Chemistry and Chemical Engineering;Guizhou University;
..............page:62-66
Technology of immobilized yeast R36 alcoholic fermentation
YE Shichao;XUE Ting;HE Wenjin;YE Bingying;XU Xuping;BAO Weixia;CHEN Youqiang;College of Life Sciences;Fujian Normal University;Fujian Key Laboratory of Developmental and Neural;Key Laboratory of Sugarcane Biology and Genetic Breeding of Ministry of Agriculture;
YE Shichao;XUE Ting;HE Wenjin;YE Bingying;XU Xuping;BAO Weixia;CHEN Youqiang;College of Life Sciences;Fujian Normal University;Fujian Key Laboratory of Developmental and Neural;Key Laboratory of Sugarcane Biology and Genetic Breeding of Ministry of Agriculture;
..............page:67-70
Screening of efficient alcohol-producing yeast and its characteristics
LUO Yuezhong;LI Zhongying;LI Jirui;WU Yongyao;Hunan Chemical Industry Vocation Technology Institute;Hunan Agricultural University;
LUO Yuezhong;LI Zhongying;LI Jirui;WU Yongyao;Hunan Chemical Industry Vocation Technology Institute;Hunan Agricultural University;
..............page:71-74
Expression and analysis of serine/threonine protein kinase gene family in different organizations of sugarcane
YE Bingying;XUE Ting;CHEN Lin;ZHANG Jisen;CHEN Youqiang;College of Life Sciences;Fujian Normal University;Key Laboratory of Developmental and Neural;Key Laboratory of Sugarcane Biology and Genetic Breeding of Ministry of Agriculture;
YE Bingying;XUE Ting;CHEN Lin;ZHANG Jisen;CHEN Youqiang;College of Life Sciences;Fujian Normal University;Key Laboratory of Developmental and Neural;Key Laboratory of Sugarcane Biology and Genetic Breeding of Ministry of Agriculture;
..............page:75-79
Changes of chemical contents and their antioxidant activities during wine processing of Pyracantha fortuneana (Maxim.) Li
JIANG Chunlan;ZHUANG Yang;ZHU Ding-guo;CHENG Chao;LI Wei;Biological Scientific and Technical College;Hubei University for Nationalities;
JIANG Chunlan;ZHUANG Yang;ZHU Ding-guo;CHENG Chao;LI Wei;Biological Scientific and Technical College;Hubei University for Nationalities;
..............page:80-83
Effects of Zn2+ addition on organic acids and rifamycin SV productions by Amycolatoposis mediterranei
DENG Pengfei;ZHOU Feng;LI Changjun;CHEN Xiong;HUANG Yanan;WANG Zhi;Hubei University of Technology;Henan Province Nanjiecun Co.;Ltd.;
DENG Pengfei;ZHOU Feng;LI Changjun;CHEN Xiong;HUANG Yanan;WANG Zhi;Hubei University of Technology;Henan Province Nanjiecun Co.;Ltd.;
..............page:84-87
Construction of the eukaryotic expression vectors for recombinant antibacterial peptide MgJ
YIN Jia;College of Environmental and Biological Engineering;Jilin Institute of Chemical Technology;
YIN Jia;College of Environmental and Biological Engineering;Jilin Institute of Chemical Technology;
..............page:88-90
Insecticidal effect of Bio-killer on Daqu insect cockroachs
ZHANG Baifa;LI Fuli;LU Hongmei;LONG Zehe;MENG Tianyi;Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy;College of Chemistry and Chemical Engineering;Guizhou Guotai Liquor Co.;Ltd.;
ZHANG Baifa;LI Fuli;LU Hongmei;LONG Zehe;MENG Tianyi;Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy;College of Chemistry and Chemical Engineering;Guizhou Guotai Liquor Co.;Ltd.;
..............page:91-94
Properities and immobilization of Flammulina velutipes laccase
GAO Xuan;WANG Liangliang;SHENG Qi;ZHU Qizhong;Marine College;Shandong University at Weihai;
GAO Xuan;WANG Liangliang;SHENG Qi;ZHU Qizhong;Marine College;Shandong University at Weihai;
..............page:95-98
Optimization of fermentation conditions for calcium lactate by lactic acid bacteria
CHEN Wenjie;ZHANG Jingzhen;GUO Jianfeng;School of Chemical Engineering and Environment;North University of China;Shanxi Province Economic Construction Investment Co.;Ltd.;
CHEN Wenjie;ZHANG Jingzhen;GUO Jianfeng;School of Chemical Engineering and Environment;North University of China;Shanxi Province Economic Construction Investment Co.;Ltd.;
..............page:99-102
Screening,Se-enriching condition optimization,and identification of selenium-enriched microbe
ZHOU Fangzhen;XIE Yuanyuan;ZHAO Ting;TIAN Mengyang;School of Biological Science and Technology;Hubei Institute for Nationalities;
ZHOU Fangzhen;XIE Yuanyuan;ZHAO Ting;TIAN Mengyang;School of Biological Science and Technology;Hubei Institute for Nationalities;
..............page:103-106
Optimization of ultrasonic-assisted extraction of proanthocyanidins from Kunlun chrysanthemum by response surface methodology
HE Cui;WANG Yanfang;MA Chao;XIE Li;LU Xiaojing;WU YING;College of Life Science;Tarim University;Key Laboratory of Protection & Utilization of Biological Resources in Tarim Basin of Xinjiang Production and Construction Corps;
HE Cui;WANG Yanfang;MA Chao;XIE Li;LU Xiaojing;WU YING;College of Life Science;Tarim University;Key Laboratory of Protection & Utilization of Biological Resources in Tarim Basin of Xinjiang Production and Construction Corps;
..............page:107-111
Preparation of gardenia yellow pigment and screening strains for gardenia red pigment convert
JING Yanyan;JIANG Wei;LIU Jie;CHEN Maobin;FANG Shangling;Key Laboratory of Fermentation Engineering of Ministry of Education;College of Bioengineering;Hubei University of Technology;
JING Yanyan;JIANG Wei;LIU Jie;CHEN Maobin;FANG Shangling;Key Laboratory of Fermentation Engineering of Ministry of Education;College of Bioengineering;Hubei University of Technology;
..............page:112-116
Enzymatic hydrolysis-ultrasound-surfactant extraction technology of total flavones from mulbery leaves
DONG Shuguo;LU Zhao;School of Pharmacy;Jilin Medical College;
DONG Shuguo;LU Zhao;School of Pharmacy;Jilin Medical College;
..............page:117-119
Fenton method treatment technology for waste water of citric acid
LI Shiyong;LI Jian;MA Qinyuan;ZHANG Chuanhui;CHEN Jinfeng;QI Huijun;Weifang Ensign Industry Co.;Ltd.;
LI Shiyong;LI Jian;MA Qinyuan;ZHANG Chuanhui;CHEN Jinfeng;QI Huijun;Weifang Ensign Industry Co.;Ltd.;
..............page:120-122
Effect of fermentation technology on the quality of frozen apricot wine
LI Shuo;ZHENG Yongjie;TIAN Jingzhi;School of Chemistry and Chemical Engineering;Qiqihar University;
LI Shuo;ZHENG Yongjie;TIAN Jingzhi;School of Chemistry and Chemical Engineering;Qiqihar University;
..............page:123-129
Effect of dietary factors on the antioxidant activities of tea polyphenols
ZHANG Xinxin;WEI Dongting;KE Qionghua;CHENG Chao;Biological Scientific and Technical College of Hubei University for Nationalities;
ZHANG Xinxin;WEI Dongting;KE Qionghua;CHENG Chao;Biological Scientific and Technical College of Hubei University for Nationalities;
..............page:130-133
..............page:133
Key factors and control measures affecting the quality of quick frozen sausage
LI Baozhen;LI Haibin;LIU Erzhuo;REN Fazheng;ZHEN Shabo;Pengcheng Food Subsidiary;Beijing Shunxin Agriculture Co.;Ltd.;College of Food Science & Nutritional Engineering;China Agricultural University;China Institute of Industrial Relations;
LI Baozhen;LI Haibin;LIU Erzhuo;REN Fazheng;ZHEN Shabo;Pengcheng Food Subsidiary;Beijing Shunxin Agriculture Co.;Ltd.;College of Food Science & Nutritional Engineering;China Agricultural University;China Institute of Industrial Relations;
..............page:134-137
Determination of lead,manganese,methanol and fusel oil in Chinese spirits
LI Jian;WU Haili;CHEN Jinfeng;ZHANG Chuanhui;MA Qinyuan;Weifang Ensign Industry Co.;Ltd.;
LI Jian;WU Haili;CHEN Jinfeng;ZHANG Chuanhui;MA Qinyuan;Weifang Ensign Industry Co.;Ltd.;
..............page:138-140
Determination of six kinds of anions in drinking water by ion chromatography
XIAN Chun;CHEN Renyuan;XU Xingjiang;WANG Long;Product Quality Supervision and Inspection Institute in Guizhou Province of Renhuai Branch Courts;The Quality Qepartment of Guizhou Moutai Distillery Co.;Ltd.;
XIAN Chun;CHEN Renyuan;XU Xingjiang;WANG Long;Product Quality Supervision and Inspection Institute in Guizhou Province of Renhuai Branch Courts;The Quality Qepartment of Guizhou Moutai Distillery Co.;Ltd.;
..............page:141-143
Establishment of detecting the multi-residue of benzimidazoles by ELISA in animal tissue
CHEN Fei;WAN Yuping;FENG Jing;LIU Chunxue;Shandong SpringSnow Food Co.;Ltd.;Beijing Kwinbon Biotechnology Co.;Ltd.;
CHEN Fei;WAN Yuping;FENG Jing;LIU Chunxue;Shandong SpringSnow Food Co.;Ltd.;Beijing Kwinbon Biotechnology Co.;Ltd.;
..............page:144-147
Determination of trace citric acid in beverages by the inhibition spectrophotometric method
LIU Yanjuan;AI Zhi;CHENG Lei;Department of Environmental & Chemical Engineering;Tangshan College;
LIU Yanjuan;AI Zhi;CHENG Lei;Department of Environmental & Chemical Engineering;Tangshan College;
..............page:148-150
..............page:150
Development of compound health beverage of aloe,peanut and Chinese wolfberry
LI Chao;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safety;
LI Chao;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safety;
..............page:151-154
Research on purple potato and sweet corn yoghurt
XIONG Manping;College of Chemistry and Bioengineering;Yichun University;Key Laboratory of Province for Research on Active Ingredients in Natural Medicines;
XIONG Manping;College of Chemistry and Bioengineering;Yichun University;Key Laboratory of Province for Research on Active Ingredients in Natural Medicines;
..............page:155-158
he bei sheng diao wei pin sheng chan jia gong qi ye de shi pin an quan de fen xi yan jiu
xiao xiao ; tang juan juan ; chen su ling ;
xiao xiao ; tang juan juan ; chen su ling ;
..............page:159-162
Further comprehensions for vinegar brewing in Ancient Book‘Qimin Yaoshu’
WANG Wei;ZHANG Baoshan;LI Yawu;WEI Ran;LI Yiwei;College of Food Engineering and Nutritional Science Shaanxi Normal University;Research Center of Fruit and Vegetable Deep-processing Technology;
WANG Wei;ZHANG Baoshan;LI Yawu;WEI Ran;LI Yiwei;College of Food Engineering and Nutritional Science Shaanxi Normal University;Research Center of Fruit and Vegetable Deep-processing Technology;
..............page:163-166