1009-7848
2014 Issue 2
Report on Status and Progress of Land Animal Products Storage and Processing During 2011-2012
Zhou Guanghong;Xu Xinglian;Sun Jingxin;Nanjing Agricultural University;National Center of Meat Quality & Safety Control;Qingdao Agricultural University;
Zhou Guanghong;Xu Xinglian;Sun Jingxin;Nanjing Agricultural University;National Center of Meat Quality & Safety Control;Qingdao Agricultural University;
..............page:1-5
..............page:5
Studies on Synergetic Effect of Tibet Turnip Combined with Bamboo Leaf Flavonoid for Promoting Human Being’s Tolerant Ability to Hypoxia
Gong Lingxiao;Li Jiaojie;Liu Yefeng;Chen Xiaojian;Tang Weimin;Chen Qiong;Wu Xiaoqing;Xia Ling;Zhang Ying;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute for Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang Engineering Center for Food Technology and Equipment;Aviation Medicine Training Center of Hangzhou;
Gong Lingxiao;Li Jiaojie;Liu Yefeng;Chen Xiaojian;Tang Weimin;Chen Qiong;Wu Xiaoqing;Xia Ling;Zhang Ying;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute for Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang Engineering Center for Food Technology and Equipment;Aviation Medicine Training Center of Hangzhou;
..............page:6-15
..............page:15
The Effect of Oat β-Glucan on Growing and Serum Biochemical Indexes of Lipopolysaccharides-Injected Mice
You Shuiping;Hu Xinzhong;Chen Xingyun;Zhao Qiong;College of Food Science & Engineering;Northwest A&F University;College of Food Engineering & Nutritional Science;Shaanxi Normal University;
You Shuiping;Hu Xinzhong;Chen Xingyun;Zhao Qiong;College of Food Science & Engineering;Northwest A&F University;College of Food Engineering & Nutritional Science;Shaanxi Normal University;
..............page:16-22
..............page:22
The Hypoglycemic Effect of the Pumpkin Polysaccharide to the Different Diabetic Model Mice
Zhang Gaofan;Su Dongyang;Zhang Yongjun;Jin Hui;Chen Ping;Zhu Liyun;Wang Weimin;Wang Ge;College of Life Sciences;China Jiliang University;
Zhang Gaofan;Su Dongyang;Zhang Yongjun;Jin Hui;Chen Ping;Zhu Liyun;Wang Weimin;Wang Ge;College of Life Sciences;China Jiliang University;
..............page:23-27
..............page:27
Advanced Glycation End Products(AGEs) Formation in High-protein Foods Processing Model System
Fang Hongjuan;Wang Lijuan;Zhang Shuangfeng;Liu Huicui;Li Juxiu;College of Food Technology and Engineering;NorthWest A&F University;
Fang Hongjuan;Wang Lijuan;Zhang Shuangfeng;Liu Huicui;Li Juxiu;College of Food Technology and Engineering;NorthWest A&F University;
..............page:28-34
..............page:34
The Squid Ink Peptides Inhibit Growth of DU-145 and PC-3 by Inducing Apoptosis
Li Li;Zhu Yazhu;Hu Xiaofei;Huang Fangfang;Ding Yuanfang;Ding Guofang;School of Harbour Management of Zhejiang Internationl Maritime College;Zhoushan Hospital;School of Food Science and Pharmacy of Zhejiang Ocean University;Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products;
Li Li;Zhu Yazhu;Hu Xiaofei;Huang Fangfang;Ding Yuanfang;Ding Guofang;School of Harbour Management of Zhejiang Internationl Maritime College;Zhoushan Hospital;School of Food Science and Pharmacy of Zhejiang Ocean University;Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products;
..............page:35-41
..............page:41
Expression and Construction of Transglutaminase Gene Engineering Bacteria from Streptomyces mobaraensis
Yi Chaoyin;Zhang Dongjie;Wang Ying;Graduate School;Heilongjiang Bayi Agricultural University;Food College;Heilongjiang Bayi Agricultural University;
Yi Chaoyin;Zhang Dongjie;Wang Ying;Graduate School;Heilongjiang Bayi Agricultural University;Food College;Heilongjiang Bayi Agricultural University;
..............page:42-46
..............page:46
Study on the Stability of Casein Antioxidant Peptides during Simulated Gastrointestinal Digestion
Liu Shanshan;Ao Jing;Xie Ningning;Li Bo;College of Food Science and Nutritional Engineering;China Agricultural University;
Liu Shanshan;Ao Jing;Xie Ningning;Li Bo;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:47-54
..............page:54
Research of Elastin’s Characteristics and the Antioxidant Activity of Its Peptide
Tang Min;Xu Wentao;Luo Yunbo;Kuang Kunlun;College of Food Science and Nutritional Engineering;China Agricultural University;Laboratory for the Quality and Safety Risk Assessment of Agricultural Products Storage and Preservation;
Tang Min;Xu Wentao;Luo Yunbo;Kuang Kunlun;College of Food Science and Nutritional Engineering;China Agricultural University;Laboratory for the Quality and Safety Risk Assessment of Agricultural Products Storage and Preservation;
..............page:55-59
..............page:59
Study on Extraction of Polysaccharides and Antioxidant Activity of Potentilla ancerina L. Polysaccharide
Yang Na;Wang Hongfei;Xu Feng;Shao Xingfeng;Dong Didi;Li Xia;Xu Chao;Department of Food Science and Engineering;Ningbo University;
Yang Na;Wang Hongfei;Xu Feng;Shao Xingfeng;Dong Didi;Li Xia;Xu Chao;Department of Food Science and Engineering;Ningbo University;
..............page:60-66
..............page:66
Study on Physicochemical Properties and Antioxidant Activity of Pumpkin Super Micro-powder
Fan Mingyue;Wu Hao;Zhang Hongbin;Wang Chengrong;College of Food Science and Engineering;Qingdao Agriculural University;Qingdao Academy of Agriculural Services;
Fan Mingyue;Wu Hao;Zhang Hongbin;Wang Chengrong;College of Food Science and Engineering;Qingdao Agriculural University;Qingdao Academy of Agriculural Services;
..............page:67-71
..............page:71
Complex Enzyme and Microwave Assisted Extraction Technology of Total Flavonoids from Begonia fimbristipula Hance Leaves
Cui Ruijing;Shen Shuqi;Guo Shuo;College of Food Science and Technology;Hebei Normal University of Science and Technology;Ocean College of Hebei Agricultural University;
Cui Ruijing;Shen Shuqi;Guo Shuo;College of Food Science and Technology;Hebei Normal University of Science and Technology;Ocean College of Hebei Agricultural University;
..............page:72-77
Study on Extraction Technology and Fraction of Protein from Mytilus edulis
Zhang Yanping;Yu Yuanzhi;Dai Zhiyuan;College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;School of Biological and Chemical Engineering;Zhejiang University of Science and Technology;
Zhang Yanping;Yu Yuanzhi;Dai Zhiyuan;College of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;School of Biological and Chemical Engineering;Zhejiang University of Science and Technology;
..............page:78-84
..............page:84
The Stability of Capsicum Pigment Treated with Reactive Oxygen Species and Defense Enzyme
Zheng Wenyu;Ding Zhuhong;Liu Hai;Youxi Food Inspection & Test Center;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;
Zheng Wenyu;Ding Zhuhong;Liu Hai;Youxi Food Inspection & Test Center;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;
..............page:85-92
..............page:92
Study on Stability of Polyphenol in Apple Peel and Flesh
Zhao Yu;Ren Yamei;Zhang Shuang;Qu Linhui;Wen Jie;Ren Xiaolin;College of Food Science and Engineering;Northwest A&F University;College of Horticulture;Northwest A&F University;
Zhao Yu;Ren Yamei;Zhang Shuang;Qu Linhui;Wen Jie;Ren Xiaolin;College of Food Science and Engineering;Northwest A&F University;College of Horticulture;Northwest A&F University;
..............page:93-101
..............page:101
Epicuticular Wax’s Effect on Fruit Softening of Blueberry
Gao Haiyan;Yang Shuai;Chen Hangjun;Chu Wenjing;Mu Honglei;Ge Linmei;Food Science Institute;Zhejiang Academy of Agricultural Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;College of Chemistry and Life Sciences;Zhejiang Normal University;School of Life and Environmental Sciences;Huangshan University;
Gao Haiyan;Yang Shuai;Chen Hangjun;Chu Wenjing;Mu Honglei;Ge Linmei;Food Science Institute;Zhejiang Academy of Agricultural Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;College of Chemistry and Life Sciences;Zhejiang Normal University;School of Life and Environmental Sciences;Huangshan University;
..............page:102-108
..............page:108
Studies on Degradation Characteristic of Cell-wall Polysaccharide during Postharvest Fruit Ripening and Softening of Winter Jujube(Zizyphus jujube Mill)
Li Hongwei;Han Tao;Jin Penghui;Chen Bizhou;College of Food Science and Engineering;Beijing Agriculture University;
Li Hongwei;Han Tao;Jin Penghui;Chen Bizhou;College of Food Science and Engineering;Beijing Agriculture University;
..............page:109-117
..............page:117
Studies on Rheological Properties of Complex Gum Solution with CMC and Anionic Guar
Wu Weidu;Zhu Hui;Wang Yaqiong;Li Yanjun;Shi Wenrong;Research Institute of Hangzhou Wahaha Group Company Limited;
Wu Weidu;Zhu Hui;Wang Yaqiong;Li Yanjun;Shi Wenrong;Research Institute of Hangzhou Wahaha Group Company Limited;
..............page:118-126
..............page:126
Optimized Extraction Technology of Water-soluble Scallop Polysaccharide by Response Surface Methodology
Li Xuemei;Su Yuncong;Wang Jie;College of Food Science and Technology;Agricultural University of Hebei;Institute of Biological Science and Engineering;Hebei University of Science and Technology;
Li Xuemei;Su Yuncong;Wang Jie;College of Food Science and Technology;Agricultural University of Hebei;Institute of Biological Science and Engineering;Hebei University of Science and Technology;
..............page:127-131
..............page:131
Research on Mutation of High Lactase Activity Kluyveromyces lactis by ARTP
Qiu Wenwen;Ren Yalin;Chen Cunshe;Yang Jufang;Wu Hao;Dong Liyan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;
Qiu Wenwen;Ren Yalin;Chen Cunshe;Yang Jufang;Wu Hao;Dong Liyan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;
..............page:132-137
..............page:137
Screening and Identification of a High-yield Pectinase Producing Strain and Studying on Its Fermentation Conditions
Chen Yongqiang;Yan Fen;Yue Xiuyun;Li Renkuan;Chen Dongmei;Lin Juan;College of Biological Science and Technology;Fuzhou University;
Chen Yongqiang;Yan Fen;Yue Xiuyun;Li Renkuan;Chen Dongmei;Lin Juan;College of Biological Science and Technology;Fuzhou University;
..............page:138-145
..............page:145
Optimization of Culture Conditions and Fermentation Conditions for Cell Wall Proteinase(CEP) Production by Lactobacillus acidophilus
Ren Xiaofen;Pan Daodong;Zeng Xiaoqun;Zhao Ziwei;Zhu Dandan;Marine Science College of Ningbo University;Food Science & Nutrition Department of Nanjing Normal University;
Ren Xiaofen;Pan Daodong;Zeng Xiaoqun;Zhao Ziwei;Zhu Dandan;Marine Science College of Ningbo University;Food Science & Nutrition Department of Nanjing Normal University;
..............page:146-153
..............page:153
Study on Isolation of Endophytic Fungi from Glycyrrhiza uralensis Fisch. and Their Antimicrobial Activity
Wu Tong;Bai Changsheng;Tan Jiayin;Kong Dewei;Jiaojia Chenqi;Zheng Chunying;Key laboratory of Microbiology;Life Science College;Heilongjiang University;
Wu Tong;Bai Changsheng;Tan Jiayin;Kong Dewei;Jiaojia Chenqi;Zheng Chunying;Key laboratory of Microbiology;Life Science College;Heilongjiang University;
..............page:154-160
..............page:160
Effect of Super Atmospheric Oxygen Packaging on the Quality of Fresh-cut Flowering Cabbages
Wang Huihui;Chen Yulong;Xu Yujuan;Wu Jijun;Xiao Gengsheng;Wang Weimin;Sericulture & Agro-food Processing Research Institute;Guangdong Academy of Agricultural Science;College of Food Institute of Technology;Guangdong Ocean University;
Wang Huihui;Chen Yulong;Xu Yujuan;Wu Jijun;Xiao Gengsheng;Wang Weimin;Sericulture & Agro-food Processing Research Institute;Guangdong Academy of Agricultural Science;College of Food Institute of Technology;Guangdong Ocean University;
..............page:161-170
..............page:170
Effect of Treatment with 1-Pentylcyclopropene and 1-MCP on Storage Quality of Mango Fruits in Cold Storage
Sun Bingxin;Sun Haijuan;He Xiaohui;Xu Fangxu;Zhao Jing;Feng Xuqiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;College of Food Science;Shenyang Agricultural University;University of California-Davis;Dept. of Environmental Toxicology;
Sun Bingxin;Sun Haijuan;He Xiaohui;Xu Fangxu;Zhao Jing;Feng Xuqiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;College of Food Science;Shenyang Agricultural University;University of California-Davis;Dept. of Environmental Toxicology;
..............page:171-179
..............page:179
Effect of Pre-drying Moisture Content on the Drying Characteristics of Apple Slices during Explosion Puffing Drying
Yang Aijin;Bi Jinfeng;Liu Xuan;Chen Qinqin;Wu Xinye;Zhou Mo;Lv Jian;Institute of Agro-Products Processing Science and Technology;CAAS;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
Yang Aijin;Bi Jinfeng;Liu Xuan;Chen Qinqin;Wu Xinye;Zhou Mo;Lv Jian;Institute of Agro-Products Processing Science and Technology;CAAS;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:180-186
Effect of Carboxymethylcellulose Content on Structural and Properties of Soybean Protein Isolate Composite Package Materials
Zhang Chao;Guo Xiaofei;Li Wu;Ma Yue;Zhao Xiaoyan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
Zhang Chao;Guo Xiaofei;Li Wu;Ma Yue;Zhao Xiaoyan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Urban Agriculture;Ministry of Agriculture;
..............page:187-192
..............page:192
Research Progress on Flavonoids on Prevention of Alzheimer’s Disease
Huang Juqing;Zhang Ying;School of Biosystems Engineering and Food Science;Zhejiang University;
Huang Juqing;Zhang Ying;School of Biosystems Engineering and Food Science;Zhejiang University;
..............page:193-200
..............page:200
Research Progress in Health Functions of Oolong Tea
Lan Xueming;Liu Zhibin;Ni Li;Institute of Food Science and Technology;Fuzhou University;
Lan Xueming;Liu Zhibin;Ni Li;Institute of Food Science and Technology;Fuzhou University;
..............page:201-207
Security and Removal Methods of Cyanogenic Glycoside in Agricultural Products
Xiong Lina;Lu Baiyi;College of Biosystems Engineering and Food Science;Zhejiang University;Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture;
Xiong Lina;Lu Baiyi;College of Biosystems Engineering and Food Science;Zhejiang University;Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture;
..............page:208-216
..............page:216
Research Progress on the Formation Mechanism and Analysis Technics of Flavor in Fermented Vegetables
Chen Xian;Zhang Yan;Chen Yulong;Wei Zhencheng;Sericultural and Agri-Food Research Institute of Guangdong Academy of Agricultural Sciences;Guangdong Open Access Laboratory of Agricultural Product Processing;College of Food Science and Technology;Huazhong Agriculture University;
Chen Xian;Zhang Yan;Chen Yulong;Wei Zhencheng;Sericultural and Agri-Food Research Institute of Guangdong Academy of Agricultural Sciences;Guangdong Open Access Laboratory of Agricultural Product Processing;College of Food Science and Technology;Huazhong Agriculture University;
..............page:217-224
..............page:224
Research Development of Food Pigment Biosynthesis
Xu Chunming;Li Dan;Wang Yingying;Wang Chentao;Sun Baoguo;Wen Yanjun;School of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Henan Zhongda Biological Engineering Co. Ltd.;
Xu Chunming;Li Dan;Wang Yingying;Wang Chentao;Sun Baoguo;Wen Yanjun;School of Food and Chemical Engineering;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Henan Zhongda Biological Engineering Co. Ltd.;
..............page:225-233
..............page:233
The Risk Evaluation of Melamine in Food Contact Products
Ni Min;Lv Shuiyuan;Dai Jinlan;Jiang Xiaofen;Chen Minshi;Tang Xi;Li Xiaojing;Technical Center of Fujian Entry-Exit Inspection and Quarantine Bureau;Sanming Entry-Exit Inspection and Quarantine Bureau;
Ni Min;Lv Shuiyuan;Dai Jinlan;Jiang Xiaofen;Chen Minshi;Tang Xi;Li Xiaojing;Technical Center of Fujian Entry-Exit Inspection and Quarantine Bureau;Sanming Entry-Exit Inspection and Quarantine Bureau;
..............page:234-239
..............page:239
Identification and Characterization of Hemocyanin, a Novel Allergen of Procambarus clarkii
Chen Hengli;Cao Minjie;Cai Qiufeng;Gao Rong;Zhang lingjing;Zhu Miaoting;Liu Guangming;College of Biological Engineering;Key Laboratory of Science and Technology for Aquaculture and Food Safety in Fujian Province;Jimei University;Xinglin Entry-Exit Inspection and Quarantine Authority;
Chen Hengli;Cao Minjie;Cai Qiufeng;Gao Rong;Zhang lingjing;Zhu Miaoting;Liu Guangming;College of Biological Engineering;Key Laboratory of Science and Technology for Aquaculture and Food Safety in Fujian Province;Jimei University;Xinglin Entry-Exit Inspection and Quarantine Authority;
..............page:240-247
..............page:247
Analysis of the Bacterial Community Composition and Quantification of Vibrio vulnificus in Ostrea plicatula
Yan Xuhong;Wang Menglin;Shen Xiquan;Jia Anmin;Marine Biotechnology Laboratory;Key Laboratory of Applied Marine Biotechnology;Ministry of Education;Ningbo University;
Yan Xuhong;Wang Menglin;Shen Xiquan;Jia Anmin;Marine Biotechnology Laboratory;Key Laboratory of Applied Marine Biotechnology;Ministry of Education;Ningbo University;
..............page:248-254
..............page:254
Establish Poultry Meat Detection and Identification Model with the Electronic Nose
Li Fang;Sun Jing;Huang Qinyi;Li Ye;Zhang Chundan;Su Xiurong;School of Marine Sciences;Ningbo University;
Li Fang;Sun Jing;Huang Qinyi;Li Ye;Zhang Chundan;Su Xiurong;School of Marine Sciences;Ningbo University;
..............page:255-260
..............page:260
Influence of Malo-lactic Fermentation on the Sensory Quality of Dry Red Wine
Peng Chuantao;Jia Chunyu;Wen Yan;Tao Yongsheng;College of Enology;Northwest A & F University;
Peng Chuantao;Jia Chunyu;Wen Yan;Tao Yongsheng;College of Enology;Northwest A & F University;
..............page:261-268
..............page:268
Isolation and Identification of a Predominant Spoiling Strain M14 of Mold in the Stored Maize
Yue Xiaoyu;Hu Zhixia;Su Nan;Li Zigang;Li Xin;Liu Xiangdong;Henan University of Animal Husbandry and Economy;College of Engineering;China Agricultural University;Zhengzhou Tourism College;
Yue Xiaoyu;Hu Zhixia;Su Nan;Li Zigang;Li Xin;Liu Xiangdong;Henan University of Animal Husbandry and Economy;College of Engineering;China Agricultural University;Zhengzhou Tourism College;
..............page:269-276
..............page:276
Biochemical and Protease Activity Dynamic Variation of Surimi during Fungal Fermentation
Zhou Xuxia;Xu Xiaoying;Han Xiao;Ding Yuting;Zhao Peicheng;Department of Food Science and Technology;Zhejiang University of Technology;
Zhou Xuxia;Xu Xiaoying;Han Xiao;Ding Yuting;Zhao Peicheng;Department of Food Science and Technology;Zhejiang University of Technology;
..............page:277-282
Analysis of Volatile Compounds in Chafingdish by Simultaneous Distillation Extraction with Gas Chromatography Mass Spectroscopy
Liu Yang;Zhang Ning;Xu Xiaolan;Chen Haitao;Sun Baoguo;Zhang Yuyu;Beijing Key Laboratory of Food Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;
Liu Yang;Zhang Ning;Xu Xiaolan;Chen Haitao;Sun Baoguo;Zhang Yuyu;Beijing Key Laboratory of Food Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:283-291
..............page:291
Structure Characterization and SARs of Pumpkin Oligosaccharide with the Hypoglycemic Effect
Zhang Yongjun;Zhang Gaofan;Su Dongyang;Jin Hui;Chen Ping;Zhu Liyun;Li Jia;Yao Huiyuan;College of Life Sciences;China Jiliang University;School of Food Science and Technology;Southern Yangtze University;
Zhang Yongjun;Zhang Gaofan;Su Dongyang;Jin Hui;Chen Ping;Zhu Liyun;Li Jia;Yao Huiyuan;College of Life Sciences;China Jiliang University;School of Food Science and Technology;Southern Yangtze University;
..............page:292-297
..............page:298
..............page:298
..............page:298-299
..............page:299
..............page:299
..............page:299-300
..............page:300
..............page:301