0254-5071
2015 Issue 8
Research progress of function and production of antibacterial peptides
LIU Lunlun;LIU Yan;QU Zhaoxia;LUO Can;College of Food Science and Technology;Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;
LIU Lunlun;LIU Yan;QU Zhaoxia;LUO Can;College of Food Science and Technology;Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;
..............page:1-4
Research progress on alternative raw materials fermentation for butanol and other higher alcohols production
PING Zhenjie;SU Yarui;GUAN Aimin;GAO Xiaofeng;College of Pharmacy;Henan University;College of Life Sciences;Henan University;
PING Zhenjie;SU Yarui;GUAN Aimin;GAO Xiaofeng;College of Pharmacy;Henan University;College of Life Sciences;Henan University;
..............page:5-10
Improvement of yeast and its effect on urea and ethyl carbamate content in Chinese rice wine
FANG Yiqun;NI Bin;ZHENG Xiaoxian;HUO Keke;College of Life Science;Fudan University;Shanghai Jinfeng Wine Co.;Ltd.;
FANG Yiqun;NI Bin;ZHENG Xiaoxian;HUO Keke;College of Life Science;Fudan University;Shanghai Jinfeng Wine Co.;Ltd.;
..............page:11-16
..............page:16
Identification of Paecilomyces sp.WPG-1 and optimization of its β-1,3-1,4-glucanase production by solid-state fermentation
TANG Yanbin;HU Wanfeng;National Institute for Nutrition and Health;Chinese Center for Disease Control and Prevention;Key Laboratory of Trace Element Nutrition;National Health and Family Planning Commission of the People’s Republic of China;College of Food Science and Technology;Huazhong Agricultural University;
TANG Yanbin;HU Wanfeng;National Institute for Nutrition and Health;Chinese Center for Disease Control and Prevention;Key Laboratory of Trace Element Nutrition;National Health and Family Planning Commission of the People’s Republic of China;College of Food Science and Technology;Huazhong Agricultural University;
..............page:17-21
Screening and identification of endogenous yeast from fig fruit
DENG Xingxing;JIANG Ying;LU Zhiqiang;WANG Lu;CHEN Guogang;WANG Chenqiang;College of Food Science;Shihezi University;
DENG Xingxing;JIANG Ying;LU Zhiqiang;WANG Lu;CHEN Guogang;WANG Chenqiang;College of Food Science;Shihezi University;
..............page:22-27
..............page:27
Optimization of extraction technology of proanthocyanidins and anthocyanins from black peanut skin
OUYANG Yanlin;TAN Xinghe;WANG Feng;GUO Hongying;DENG Jiehong;LI Lin;ZHANG Chunyan;ZHANG Yu;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Agricultural College of Hunan Agricultural University;
OUYANG Yanlin;TAN Xinghe;WANG Feng;GUO Hongying;DENG Jiehong;LI Lin;ZHANG Chunyan;ZHANG Yu;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Agricultural College of Hunan Agricultural University;
..............page:28-34
Optimization of polysaccharide extraction technology from Cuscuta chinensis by response surface methodology and its antioxidant activity
QI Xiaoni;SUI Ying;LI Zhenliang;DANG Jinning;LIU Ruilin;Department of Chemistry and Life Sciences;Gansu Normal University for Nationalities;College of pharmacy;Xi’an Jiao Tong University;
QI Xiaoni;SUI Ying;LI Zhenliang;DANG Jinning;LIU Ruilin;Department of Chemistry and Life Sciences;Gansu Normal University for Nationalities;College of pharmacy;Xi’an Jiao Tong University;
..............page:35-38
Effect of ethanol concentration on the aroma components from the Cantonese rice wine
HUANG Weijian;BAI Weidong;SUN Shuangge;QIAN Min;YAN Dongmei;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;College of Food Science;South China Agricultural University;
HUANG Weijian;BAI Weidong;SUN Shuangge;QIAN Min;YAN Dongmei;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;College of Food Science;South China Agricultural University;
..............page:39-43
Screening of cellulose-producing strains and enzyme activity characteristic detection in distiller’s grains
DONG Dan;CHE Zhenming;GUAN Tongwei;Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province;Institute of Microbiology;Xihua University;
DONG Dan;CHE Zhenming;GUAN Tongwei;Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province;Institute of Microbiology;Xihua University;
..............page:44-48
Isolation and identification of spoilage microorganisms in wheat gluten
XU Xilin;ZOU Yantong;WANG Weiyu;School of Light Industry and Food Science;South China University of Technology;
XU Xilin;ZOU Yantong;WANG Weiyu;School of Light Industry and Food Science;South China University of Technology;
..............page:49-52
..............page:52
Cultivation of Ophiocordyceps sinensis by modified edible Amorphophalms konjac carrier with suspend medium
LUO Yuxia;KANG Decan;CHEN Caixia;LIU Yu;XIAO Yaqi;School of Life Science and Engineering;Southwest University of Science and Technology;
LUO Yuxia;KANG Decan;CHEN Caixia;LIU Yu;XIAO Yaqi;School of Life Science and Engineering;Southwest University of Science and Technology;
..............page:53-57
Explosion puffing drying technology for purple sweet potato cooked powder at variable temperature and pressure
LIU Yang;FU Yaping;LIAO Luyan;WU Weiguo;College of Food Science and Technology;Hunan Agricultural University;Orient Science and Technology College of Hunan Agricultural University;
LIU Yang;FU Yaping;LIAO Luyan;WU Weiguo;College of Food Science and Technology;Hunan Agricultural University;Orient Science and Technology College of Hunan Agricultural University;
..............page:58-62
Fermentation process of fermented Radix pseudostellariae sweet rice wine and changes of components during the fermentation
FU Xinzheng;YE Mudan;College of Tea and Food Science;Wuyi University;
FU Xinzheng;YE Mudan;College of Tea and Food Science;Wuyi University;
..............page:63-67
Extraction process of rice bran protein by enzymatic method
CAI Tenglong;ZHAN Jianfeng;College of Life Science;Huanggang Normal University;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains;
CAI Tenglong;ZHAN Jianfeng;College of Life Science;Huanggang Normal University;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains;
..............page:68-71
Optimization of antifreeze protectant of yeast in the frozen dough
YE Peng;WANG Xuedong;SONG Jinsong;CHEN Congli;WANG Yudong;PENG Siyuan;CHEN Zhi;College of Food and Engineering;Wuhan Polytechnic University;Wuhan Luckys Food Co.;Ltd.;
YE Peng;WANG Xuedong;SONG Jinsong;CHEN Congli;WANG Yudong;PENG Siyuan;CHEN Zhi;College of Food and Engineering;Wuhan Polytechnic University;Wuhan Luckys Food Co.;Ltd.;
..............page:72-76
Effect of fermentation starter addition on the flavor of Mongolian hard cheese
GAO Xin;ZHANG Liang;LI Bo;Department of Health and Security;Shanghai Vocational Management College of Trade Union;School of Medicine;Shanghai Jiao Tong University;
GAO Xin;ZHANG Liang;LI Bo;Department of Health and Security;Shanghai Vocational Management College of Trade Union;School of Medicine;Shanghai Jiao Tong University;
..............page:77-81
Processing technology of fresh American ginseng beverage
LI Jialei;LU Shuwen;REN Chuanying;GAO Yang;HONG Bin;WANG Kunlun;SHEN Huifang;XIE Xuejun;ZHOU Ye;FU Jianguo;LV Shixiang;Food Processing Institute;Heilongjiang Academy of Agricultural Sciences;Heilongjiang Food and Nutrition Consultant Guidance Committee;Heilongjiang Dongdu Ginseng Technology Development Co.;Ltd.;Heilongjiang Academy of Agricultural Sciences;
LI Jialei;LU Shuwen;REN Chuanying;GAO Yang;HONG Bin;WANG Kunlun;SHEN Huifang;XIE Xuejun;ZHOU Ye;FU Jianguo;LV Shixiang;Food Processing Institute;Heilongjiang Academy of Agricultural Sciences;Heilongjiang Food and Nutrition Consultant Guidance Committee;Heilongjiang Dongdu Ginseng Technology Development Co.;Ltd.;Heilongjiang Academy of Agricultural Sciences;
..............page:82-85
Processing technology of solid beverage with cored lotus seed powder
REN Mei;XIA Yanbin;CHE Zaiquan;LEI Chen;College of Food Science and Technology;Hunan Agricultural University;
REN Mei;XIA Yanbin;CHE Zaiquan;LEI Chen;College of Food Science and Technology;Hunan Agricultural University;
..............page:86-91
Optimization of extraction technology of polysaccharide from sour jujube fruits and its antioxidant activity
ZHANG Lu;Shanxi Institute of Medicine and Life Science;
ZHANG Lu;Shanxi Institute of Medicine and Life Science;
..............page:92-96
Effect of dissolved oxygen on the saccharifying enzyme fermentation
BI Jing;Science and Technology Department;Jiangsu Institute of Commerce;
BI Jing;Science and Technology Department;Jiangsu Institute of Commerce;
..............page:97-100
Optimization of processing technology of Morinda officinalis and analysis of active ingredient changes
WANG Feng;SUN Junshe;HU Shaofeng;ZHANG Xiuqing;College of Food Science and Nutritional Engineering;China Agricultural University;
WANG Feng;SUN Junshe;HU Shaofeng;ZHANG Xiuqing;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:101-105
Application of electronic nose analysis in rum classification and wine base discrimination
MIAO Lu;HE Shanlian;MO Jialin;LV Shijun;Guangxi Institute of Product Quality Inspection;
MIAO Lu;HE Shanlian;MO Jialin;LV Shijun;Guangxi Institute of Product Quality Inspection;
..............page:106-110
Study on removal of millet wine turbidity
LI Lu;LI Meiping;ZHANG Shengwan;College of Life Sciences;Shanxi University;
LI Lu;LI Meiping;ZHANG Shengwan;College of Life Sciences;Shanxi University;
..............page:111-114
Preliminary investigation on quality status of home-brewed wine in Sichuan province
LI Xusheng;PAN Zhendong;WU Biyu;ZHANG Pan;LEI Yutian;HAN Zhenqiong;Institute of Food Science and Technology;Southwest University of Science and Technology;
LI Xusheng;PAN Zhendong;WU Biyu;ZHANG Pan;LEI Yutian;HAN Zhenqiong;Institute of Food Science and Technology;Southwest University of Science and Technology;
..............page:115-118
Optimization of microwave-assisted extraction of chlorogenic acid with PEG from Lonicerae japonica leaves
HUANG Rong;XIANG Fu;MA Wenjing;WU Wei;XIANG Jun;College of Life Sciences;Huanggang Normal University;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains;Medical College;Hubei Polytechnic University;
HUANG Rong;XIANG Fu;MA Wenjing;WU Wei;XIANG Jun;College of Life Sciences;Huanggang Normal University;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains;Medical College;Hubei Polytechnic University;
..............page:119-124
Extraction and determination of vitamin C from new species of chili-‘Hunan super spicy No.1’
QIN Yan;ZHANG Honggang;YANG Song;School of Pharmacy;Hunan University of Chinese Medicine;
QIN Yan;ZHANG Honggang;YANG Song;School of Pharmacy;Hunan University of Chinese Medicine;
..............page:125-128
Determination of mineral elements in Kinmen sorghum liquor, Taiwan
WANG Xiang’ai;WANG Jing;College of Chemistry and Life Science;Weinan Normal University;
WANG Xiang’ai;WANG Jing;College of Chemistry and Life Science;Weinan Normal University;
..............page:129-131
Determination of salbutamol residues in pork by ELISA and LC-MS/MS
HE Fangyang;YU Xinnian;WANG Kun;WANG Zhaoqin;Beijing Kwinbon Biotechnology Co.;Ltd.;Beijing Engineering Research Centre of Food Safety Immunodetection;Goldstate Securities Co.;Ltd.;
HE Fangyang;YU Xinnian;WANG Kun;WANG Zhaoqin;Beijing Kwinbon Biotechnology Co.;Ltd.;Beijing Engineering Research Centre of Food Safety Immunodetection;Goldstate Securities Co.;Ltd.;
..............page:132-135
Determination of ochratoxin A in rice by HPLC-FLD
LIANG Guijuan;ZHANG Qiong;YANG Bo;Product Quality Supervision and Determination Institute of Guizhou Province;
LIANG Guijuan;ZHANG Qiong;YANG Bo;Product Quality Supervision and Determination Institute of Guizhou Province;
..............page:136-138
Analysis of volatile components from northeast soybean paste by SPME-GC/MS
SUN Jiewen;LI Yanmin;LIU Yuping;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
SUN Jiewen;LI Yanmin;LIU Yuping;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:139-142
Detection method of chloropropanol in oil-rich foods by GC-MS
HUANG Jialing;YANG Guoxian;ZHAO Yingmei;LIAO Yanyan;ZHANG Qian;Product Quality Supervision and Determination Institute of Guizhou Province;
HUANG Jialing;YANG Guoxian;ZHAO Yingmei;LIAO Yanyan;ZHANG Qian;Product Quality Supervision and Determination Institute of Guizhou Province;
..............page:143-146
Development of functional black wheat yogurt
YU Zhanglong;SONG Yu;XIE Sangang;XIE Saying;REN Wenbin;HAN Xue;LIU Rui;Cotton Research Institute;Shanxi Academy of Agricultural Sciences;Life Sciences Department;Yuncheng University;
YU Zhanglong;SONG Yu;XIE Sangang;XIE Saying;REN Wenbin;HAN Xue;LIU Rui;Cotton Research Institute;Shanxi Academy of Agricultural Sciences;Life Sciences Department;Yuncheng University;
..............page:147-150
Development of oats sea buckthorn wine
YAO Mingjing;GUO Tianqing;LI Fujia;JI Bin;LIU Liping;ZHANG Jing;LIU Jianjun;Food & Fermentation Engineering Key Lab of Shandong Province;Food Fermentation Research Industry & Design Center of Shandong Province;
YAO Mingjing;GUO Tianqing;LI Fujia;JI Bin;LIU Liping;ZHANG Jing;LIU Jianjun;Food & Fermentation Engineering Key Lab of Shandong Province;Food Fermentation Research Industry & Design Center of Shandong Province;
..............page:151-154
Fermentation technology of fresh jujube vinegar with mixed strains
YANG Jianhong;ZHANG Huiling;ZHANG Weifeng;Department of Food Science;School of Agriculture;Ningxia University;
YANG Jianhong;ZHANG Huiling;ZHANG Weifeng;Department of Food Science;School of Agriculture;Ningxia University;
..............page:155-159
Optimization of fermentation conditions of mulberry vinegar
XU Jia;GAO Meng;Jiangxi University of Traditional Chinese Medicine;
XU Jia;GAO Meng;Jiangxi University of Traditional Chinese Medicine;
..............page:160-163
Development of kombucha bread
GAO Ye;GANG Jie;HUANG Chaoyong;LIU Yao;LI Xinjie;XIAO Lusiyao;College of Life Sciences;Dalian Nationalities University;
GAO Ye;GANG Jie;HUANG Chaoyong;LIU Yao;LI Xinjie;XIAO Lusiyao;College of Life Sciences;Dalian Nationalities University;
..............page:164-167
Overseas Abstract
zhao xin ;
zhao xin ;
..............page:168