1009-7848
2014 Issue 5
Problems of Vegetable Blend Oils in China and Countermeasures
Deng Zeyuan;State Key Lab of Food Science and Technology;Food College of Nanchang University;
Deng Zeyuan;State Key Lab of Food Science and Technology;Food College of Nanchang University;
..............page:1-12
..............page:2
Distribution of Catechins in Mouse’s Liver and Testis and Their Effect on the Expression of Enzymes(CYP3A4 and Aromatase)
Liu Yang;Wang Mengxin;Ge Jian;Han Baoyu;College of Life Sciences;China Jiliang University;Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine;
Liu Yang;Wang Mengxin;Ge Jian;Han Baoyu;College of Life Sciences;China Jiliang University;Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine;
..............page:13-19
..............page:19
Isolation and Functional Analysis of Lactobacillus acidophilus from Fish Intestine
Wang Linjun;Pan Daodong;Yang Yuan;Wu Zhen;Zeng Xiaoqun;Food Science & Engineering Department of Marine School;Ningbo University;Food Science Department of Nanjing Normal University;
Wang Linjun;Pan Daodong;Yang Yuan;Wu Zhen;Zeng Xiaoqun;Food Science & Engineering Department of Marine School;Ningbo University;Food Science Department of Nanjing Normal University;
..............page:20-25
..............page:25
Studies on the Properties of Displayed β-1,3-1,4-Glucanase on the Yeast Cell
Guo Qin;Ruan Hui;Zhang Wei;He Guoqing;School of Biosystems Engineering and Food Science;Zhejiang University;School of Food and Biological Engineering;Jiangsu University;
Guo Qin;Ruan Hui;Zhang Wei;He Guoqing;School of Biosystems Engineering and Food Science;Zhejiang University;School of Food and Biological Engineering;Jiangsu University;
..............page:26-31
Effects of Cordycepsmilitaris Soybeanon Antioxidant and Immune Function in Mice
Piao Meizi;Wang Xiaodong;College of Food Science and Engineering;Qingdao Agricultural University;
Piao Meizi;Wang Xiaodong;College of Food Science and Engineering;Qingdao Agricultural University;
..............page:32-37
..............page:37
Anti-proliferative Activity of the Extract from Xisha Noni Juice in Human Cancer Cells
Li Jinxia;Chen Jianguo;Cheng Chi;Tan Wangqiao;Xiao Dongguang;College of Bioengineering;Tianjin University of Science & Technology;China National Research Institute of Food and Fermentation Industries;Hainan Noni Biological Engineering Development Co. Ltd.;
Li Jinxia;Chen Jianguo;Cheng Chi;Tan Wangqiao;Xiao Dongguang;College of Bioengineering;Tianjin University of Science & Technology;China National Research Institute of Food and Fermentation Industries;Hainan Noni Biological Engineering Development Co. Ltd.;
..............page:38-42
The Study for the Ultrasonic Mechanism on Accelerating Rice Wine Aging
Shu Jie;Liu Donghong;Jiang Tao;Li Bobin;Zhou Jiandi;Xie Guangfa;School of Biosystems Engineering and Food Science;Zhejiang University;Shaoxing Testing Institute of Quality Technical Supervision;Zhejiang GuyueLongshan Wine Co.;Ltd.;
Shu Jie;Liu Donghong;Jiang Tao;Li Bobin;Zhou Jiandi;Xie Guangfa;School of Biosystems Engineering and Food Science;Zhejiang University;Shaoxing Testing Institute of Quality Technical Supervision;Zhejiang GuyueLongshan Wine Co.;Ltd.;
..............page:43-48
..............page:48
Effect of Whole Wheat Flour on the Mass Transfer Kinetics of Fried Sachima Sticks during Frying
Deng Lulu;Wang Li;Qian Haifeng;Zhang Hui;Qi Xiguang;School of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;Xinghua Food and Drug Administration;
Deng Lulu;Wang Li;Qian Haifeng;Zhang Hui;Qi Xiguang;School of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;Xinghua Food and Drug Administration;
..............page:49-54
Studies on Rheological Properties of Complex Gum Solution with Xanthan and Anionic Guar
Zhu Hui;Wu Weidu;Pan Yongming;Wang Yaqiong;Li Yanjun;Shi Wenrong;Research Institute of Hangzhou Wahaha Group Company Limited;
Zhu Hui;Wu Weidu;Pan Yongming;Wang Yaqiong;Li Yanjun;Shi Wenrong;Research Institute of Hangzhou Wahaha Group Company Limited;
..............page:55-62
..............page:62
Studies on the Lipid Composition of Different Oat Varieties and Its Relationship with the Other Nutrients
Qi Xiangyang;Cao Shaoqian;Liu Hesheng;Chen Wei;College of Biological & Environmental Sciences;Zhejiang Wanli University;
Qi Xiangyang;Cao Shaoqian;Liu Hesheng;Chen Wei;College of Biological & Environmental Sciences;Zhejiang Wanli University;
..............page:63-71
..............page:71
Changes in Muscle Structure and Biochemical Characteristics of Muscle Proteins in Chinese Shrimp(Fenneropenaeus chinensis) During Refrigerated Storage
Li Xuepeng;Chen Yang;Wang Jinxiang;Yi Shumin;Xu Yongxia;Wang Yanbo;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Biotechnology;Zhejiang Gongshang University;Food Safety Key Lab of Zhejiang Province;
Li Xuepeng;Chen Yang;Wang Jinxiang;Yi Shumin;Xu Yongxia;Wang Yanbo;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Biotechnology;Zhejiang Gongshang University;Food Safety Key Lab of Zhejiang Province;
..............page:72-79
Effect of Egg White Protein on Functional Properties of Porcine Myofibrillar Protein
Chen Hongsheng;Kong Baohua;Wang Yu;College of Food Science;Heilongjiang BaYi Agriculture University;College of Food Science;Northeast Agriculture University;
Chen Hongsheng;Kong Baohua;Wang Yu;College of Food Science;Heilongjiang BaYi Agriculture University;College of Food Science;Northeast Agriculture University;
..............page:80-84
Function Components and Whiteness Changes of Oat Milk during Processing
Lu Wei;Zhong Kui;Guo Lina;Wang Yanzhou;Sun Mengying;Zhou Sumei;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
Lu Wei;Zhong Kui;Guo Lina;Wang Yanzhou;Sun Mengying;Zhou Sumei;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:85-89
..............page:89
Fermentation Condition Optimization of Aspergillus niger Producing Extracellular Glucose Oxidase
Zhu Yunping;Chu Wendan;Li Xiuting;Liu Ruishan;Sun Baoguo;Teng Chao;Wu Shaoming;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & BusinessUniversity;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology &Business University;Henan Province Miaoyu Beverage Limited by Share Ltd;
Zhu Yunping;Chu Wendan;Li Xiuting;Liu Ruishan;Sun Baoguo;Teng Chao;Wu Shaoming;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & BusinessUniversity;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology &Business University;Henan Province Miaoyu Beverage Limited by Share Ltd;
..............page:90-97
..............page:97
Study on the Inhibiting for Listeria monocytogenes in the Chilled Meat
Han Jun;Yu Hongwei;Chen Can;Ren Yuan;Gu Yuanyuan;Jia Yingmin;College of Biology Science and Engineering;Hebei University of Science and Technology;College of Food Science and Technology;Agricultural University of Hebei;
Han Jun;Yu Hongwei;Chen Can;Ren Yuan;Gu Yuanyuan;Jia Yingmin;College of Biology Science and Engineering;Hebei University of Science and Technology;College of Food Science and Technology;Agricultural University of Hebei;
..............page:98-105
Optimization of the Technology for Peeling Hazelnut Kernel by Lye
Zhu Meiyun;Yin Hezhong;Liang Lisong;Wang Guixi;Ma Qinghua;College of Food Science & techndogy;Henan Agricultural University;Research Institute of Forestry;China Academy of Forestry. Key Laboratory of Forestry Silviculture of State Forestry Administration;
Zhu Meiyun;Yin Hezhong;Liang Lisong;Wang Guixi;Ma Qinghua;College of Food Science & techndogy;Henan Agricultural University;Research Institute of Forestry;China Academy of Forestry. Key Laboratory of Forestry Silviculture of State Forestry Administration;
..............page:106-116
..............page:116
Influence of Centrifugation and Sedimentation on Turbidity of Pomegranate Juice during Storage
Gao Zhenpeng;Yuan Yahong;Yue Tianli;Bin Zhaode;Wang Yunyang;College of Food Science and Engineering;Northwest A&F University;
Gao Zhenpeng;Yuan Yahong;Yue Tianli;Bin Zhaode;Wang Yunyang;College of Food Science and Engineering;Northwest A&F University;
..............page:117-123
..............page:123
Effects of Heat Treatment on Postharvest Physiology and Storage Quality of Longan Fruits
Zhao Yunfeng;Lin Hetong;Wang Jing;Lin Yifen;Chen Yihui;College of Food Science;Fujian Agriculture and Forestry University;School of Chemical and Biological Engineering;Yancheng Institute of Technology;Institute of Postharvest Technology of Agricultural Products;Fujian Agriculture and Forestry University;
Zhao Yunfeng;Lin Hetong;Wang Jing;Lin Yifen;Chen Yihui;College of Food Science;Fujian Agriculture and Forestry University;School of Chemical and Biological Engineering;Yancheng Institute of Technology;Institute of Postharvest Technology of Agricultural Products;Fujian Agriculture and Forestry University;
..............page:124-133
..............page:133
Effect of 1-MCP Treatment on Ascorbic Acid Content and Its Quality, Physiological of Actinidia chinensis
Wang Chunhong;Meng Quanke;Liu Xinghua;Xia Xiaodong;Li Rui;Zhu Xinhua;Li Shaojun;College of Food Science and Engineering;Northwest A&F University;Sanmenxia Polytechnic;College of Life Science;Northwest A&F University;
Wang Chunhong;Meng Quanke;Liu Xinghua;Xia Xiaodong;Li Rui;Zhu Xinhua;Li Shaojun;College of Food Science and Engineering;Northwest A&F University;Sanmenxia Polytechnic;College of Life Science;Northwest A&F University;
..............page:134-141
..............page:141
Effect of 1-Methylcyclopropene with Different Treatment Time on Physiological Metabolism of Apple Fruits
Zhang Peng;Lin Yang;Li Jiangkuo;Chen Shaohui;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Life Science;Northwest A&F University;
Zhang Peng;Lin Yang;Li Jiangkuo;Chen Shaohui;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Life Science;Northwest A&F University;
..............page:142-147
..............page:147
Effect of Vacuum Package Combined with Formaldehyde Inhibitors on the Quality of Dried Squid Dosidicus gigas during Storage
Wu Shuaishuai;Zhu Junli;Shen Peng;Li Diwei;Li Jianrong;College of Food Science and Biotechnology;Zhejiang Gongshang University;Food Safety Key Lab of Liaoning Province;BoHai University;
Wu Shuaishuai;Zhu Junli;Shen Peng;Li Diwei;Li Jianrong;College of Food Science and Biotechnology;Zhejiang Gongshang University;Food Safety Key Lab of Liaoning Province;BoHai University;
..............page:148-156
..............page:156
Influence of Non-phosphate Additives on Water-holding Capacity of Scallop Closed Shell Muscle
Zu Tiehong;Zhang Zhisheng;Shu Ying;Zhang Xincai;Cui Ruiying;Cui Bo;College of Food Science and Technology;Agricultural University of Hebei;
Zu Tiehong;Zhang Zhisheng;Shu Ying;Zhang Xincai;Cui Ruiying;Cui Bo;College of Food Science and Technology;Agricultural University of Hebei;
..............page:157-162
..............page:162
The Best Germination Period for Oat Malt and the Antioxidant Activity of the Total Polyphenol in Oat Malt
Xu Xiaoqun;Huo Nairui;Wang Yanjun;College of Food Science and Engineering;Shanxi Agricultural University;
Xu Xiaoqun;Huo Nairui;Wang Yanjun;College of Food Science and Engineering;Shanxi Agricultural University;
..............page:163-168
..............page:168
The Simultaneous Determination of 34 Poly Chlorinated Biphenyls and 76 Residual Analysis of Pesticides in Marine Product by GPC-GC-MS/MS
Li Xing;Cao Yanzhong;Zhang Jinjie;Cui Zongyan;Wang Xianghong;Faculty of Food Science and Technology;Agricultural University of Hebei;Qinhuangdao Entry-Exit Inspection and Quarantine Bureau;
Li Xing;Cao Yanzhong;Zhang Jinjie;Cui Zongyan;Wang Xianghong;Faculty of Food Science and Technology;Agricultural University of Hebei;Qinhuangdao Entry-Exit Inspection and Quarantine Bureau;
..............page:169-179
..............page:179
Uncertainty Evaluation in Determination of Arsenic and Cadmium in Cereals by Inductively Coupled Plasma Mass Spectrometry
Lu Meibin;Li Weixi;Li Jingmei;Yang Xiulan;Liu Zhongxiao;Gao Ping;Wang Bujun;Institute of Crop Science;Chinese Academy of Agriculture Science;Supervision and Testing Center of Cereal Quality;Ministry of Agriculture;Laboratory of Quality and Safety Risk Assessment for Cereal Products;Ministry of Agriculture;Supervision and Testing Center of Vegetable Quality;Ministry of Agriculture;
Lu Meibin;Li Weixi;Li Jingmei;Yang Xiulan;Liu Zhongxiao;Gao Ping;Wang Bujun;Institute of Crop Science;Chinese Academy of Agriculture Science;Supervision and Testing Center of Cereal Quality;Ministry of Agriculture;Laboratory of Quality and Safety Risk Assessment for Cereal Products;Ministry of Agriculture;Supervision and Testing Center of Vegetable Quality;Ministry of Agriculture;
..............page:180-185
Analysis of Cadmium Concentration and Accumulation in Paddy during Processing
Tian Yang;Wei Shuai;Wei Yimin;Guo Boli;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
Tian Yang;Wei Shuai;Wei Yimin;Guo Boli;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:186-191
..............page:191
Refining and Toxicology Preliminary Evaluation of Styrax tonkinesis Seed Oil
Shi Congguang;Zhu Guangquan;Huang Haizhi;Li Yingang;Liu Xinhong;Ye Xingqian;Zhejiang Forestry Institute;Biological Systems Engineering and Food Science College;Zhejiang University;
Shi Congguang;Zhu Guangquan;Huang Haizhi;Li Yingang;Liu Xinhong;Ye Xingqian;Zhejiang Forestry Institute;Biological Systems Engineering and Food Science College;Zhejiang University;
..............page:192-201
..............page:201
Extraction and Structure Analysis of Peptidoglycan in Lactobacillus acidophilus Cell Wall
Yang Yuan;Pan Daodong;Zeng Xiaoqun;Guo Yuxing;School of Marine Sciences;Ningbo University;Department of Food;Nanjing Normal University;
Yang Yuan;Pan Daodong;Zeng Xiaoqun;Guo Yuxing;School of Marine Sciences;Ningbo University;Department of Food;Nanjing Normal University;
..............page:202-208
..............page:208
Analysis of the Key Volatile Aroma Compounds in Sweet Hongqu Glutious Rice Wine
Zheng Cuiyin;Gong Liting;Huang Zhiqing;Liu Zhibin;Zhang Wen;Ni Li;Institute of Food Science and Technology;College of Biological Science and Technology;Fuzhou University;
Zheng Cuiyin;Gong Liting;Huang Zhiqing;Liu Zhibin;Zhang Wen;Ni Li;Institute of Food Science and Technology;College of Biological Science and Technology;Fuzhou University;
..............page:209-217
Analysis of Sulfur Compounds in Sesame Flavor Liquor
Zhang Yuanyuan;Sun Jinyuan;Zhang Fengguo;Huang Mingquan;Liu Yuping;Sun Baoguo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Technical Center of Bandaojing Co.Ltd.;
Zhang Yuanyuan;Sun Jinyuan;Zhang Fengguo;Huang Mingquan;Liu Yuping;Sun Baoguo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Technical Center of Bandaojing Co.Ltd.;
..............page:218-225
Study on Aroma-active Compounds in Han Yuan Red Pepper and Jin Yang Green Pepper
Yang Zheng;Gong Jingxin;Zhang Ling;Du Rongqiang;Xie Jianchun;Sun Baoguo;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Technology and Business University;
Yang Zheng;Gong Jingxin;Zhang Ling;Du Rongqiang;Xie Jianchun;Sun Baoguo;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Technology and Business University;
..............page:226-230
Effect of Chlorine Dioxide on the Volatile Flavors in Scapharca subcrenata Meat
Ding Yuan;He Hongping;Cai Jiangjia;Wang Yannan;Ji Xiaomin;Su Xiurong;School of Marine Sciences;Ningbo University;
Ding Yuan;He Hongping;Cai Jiangjia;Wang Yannan;Ji Xiaomin;Su Xiurong;School of Marine Sciences;Ningbo University;
..............page:231-236
..............page:236
Simultaneous Multiresidue Determination of Theasinensins and Theaflavins in Tea Using High Performance Liquid Chromatography
Xue Jinjin;Jiang Heyuan;Long Dan;Wang Weiwei;Zhang Jianyong;Key Laboratory of Tea Plant Biology and Resources Utilization;Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Processing Engineering of Zhejiang Province;Graduate School of Chinese Academy of Agricultural Sciences;
Xue Jinjin;Jiang Heyuan;Long Dan;Wang Weiwei;Zhang Jianyong;Key Laboratory of Tea Plant Biology and Resources Utilization;Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Key Laboratory of Tea Processing Engineering of Zhejiang Province;Graduate School of Chinese Academy of Agricultural Sciences;
..............page:237-243
..............page:243
Determination of Fatty Acids in Haematococcus pluvialis by GC-MS
Ji Xiaomin;Wang Yanan;Huang Jian;Zhang Chundan;Su Xiurong;School of Marine Science;Ningbo University;
Ji Xiaomin;Wang Yanan;Huang Jian;Zhang Chundan;Su Xiurong;School of Marine Science;Ningbo University;
..............page:244-252
..............page:252
Multivariate Analysis of the Influence of 1-Methylcyclopropene and Chlorine Dioxide on Fruit Quality of Blueberry during Low Temperature Storage
Wang Yousheng;Cai Qiwei;An Lin;Liang Lisong;Wang Guixi;Liu Yongguo;Beijing Key Laboratory of Food Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;State Forestry Administration Key Laboratory of Tree Breeding and Cultivation;Research Institute of Forestry;Chinese Academy of Forestry;
Wang Yousheng;Cai Qiwei;An Lin;Liang Lisong;Wang Guixi;Liu Yongguo;Beijing Key Laboratory of Food Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;State Forestry Administration Key Laboratory of Tree Breeding and Cultivation;Research Institute of Forestry;Chinese Academy of Forestry;
..............page:253-258
guo wai zi xun
chen zuo ;
chen zuo ;
..............page:259-260
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