1671-6892
2015 Issue 2
Advances of Selenium Speciaton in Foodstuffs
GU Hao-feng;
GU Hao-feng;
..............page:1-8
Development of Functional Foods and the New Requirements for Nutrition Labeling
NIU Li-dan;,TU Da-wei;,YANG Yan;,CHEN Xiao-hong;
NIU Li-dan;,TU Da-wei;,YANG Yan;,CHEN Xiao-hong;
..............page:9-11,17
Medicinal and Health Benefits of a Kazak Traditional Health Drink Shubat
ZHAO Li;,KAMISHBEK Nurhamit;,MURAT Kizaibek;
ZHAO Li;,KAMISHBEK Nurhamit;,MURAT Kizaibek;
..............page:12-17
Research Progress on Rice Milk
ZHOU Ying;,LI Bao-guo;
ZHOU Ying;,LI Bao-guo;
..............page:18-21
Research on the Principle of Food Engineering Experimental Methods for Evaluation of Student Centered
liu he ;, zhu dan shi ;, yu zhi peng ;, li yu lu ;, li xiu xia ;, li xue peng ;, shao jun hua ;, li jian rong ;
liu he ;, zhu dan shi ;, yu zhi peng ;, li yu lu ;, li xiu xia ;, li xue peng ;, shao jun hua ;, li jian rong ;
..............page:22-23,28
Exploration on the Optimization of Practice Teaching System of Biological Engineering Orientation Based on Food Science
fang hai tian ;, liu hui yan ;, zhang hui ling ;, zhang guang di ;, ju ning ;, tian xiao ju ;, zhu xiao hong ;, he xiao guang ;, li hai feng ;
fang hai tian ;, liu hui yan ;, zhang hui ling ;, zhang guang di ;, ju ning ;, tian xiao ju ;, zhu xiao hong ;, he xiao guang ;, li hai feng ;
..............page:24-28
The Dynamic Variation of Pesticide Residues in Edible Agricultural Products by Pickle Fermentation
SHEN Wen-xi;,ZHANG Qi-sheng;,CHEN Gong;
SHEN Wen-xi;,ZHANG Qi-sheng;,CHEN Gong;
..............page:29-34
Study on the Preparation and Scavenging Effects of High Concentrations of Lycopene Nanodispersion on Reactive Oxygen Species
CHAI Xing-xing;,BAO Bo;,ZHU Shao-ping;,LENG Yang;,CHEN Yi-shu;,YU Hua-jun;
CHAI Xing-xing;,BAO Bo;,ZHU Shao-ping;,LENG Yang;,CHEN Yi-shu;,YU Hua-jun;
..............page:35-38,96
Suitable Evaluation of Different Radish (Raphanus sativus L)Cultivars in Pickling
li heng ;, ran mao lin ;, zhang qi sheng ;, li xiao mei ;, wang guo fang ;, wang zhi qiang ;, zhang wei ;, wu qi qian ;, chen gong ;
li heng ;, ran mao lin ;, zhang qi sheng ;, li xiao mei ;, wang guo fang ;, wang zhi qiang ;, zhang wei ;, wu qi qian ;, chen gong ;
..............page:39-45
Seeding Watermelon Dry Skin in Vitro Bacteriostasis and Acute Toxicity Experiment
ZHANG Yi-hui;,TIAN Li-ping;,XUE Lin;,HE Rui;
ZHANG Yi-hui;,TIAN Li-ping;,XUE Lin;,HE Rui;
..............page:46-48
Optimization of Extraction Process of Microalgae Oil
BI Sheng-lei;,ZHANG Cheng-ming;,JIN Hong-bo;,ZHENG Shi-wen;,WU Juan;,LU Long;
BI Sheng-lei;,ZHANG Cheng-ming;,JIN Hong-bo;,ZHENG Shi-wen;,WU Juan;,LU Long;
..............page:49-51,62
The Microwave-assisted Extraction of Pigment from Purple Sweet Potato
JIANG Li-shi;,MENG Xiao;,CHEN Yan;,WANG juan;
JIANG Li-shi;,MENG Xiao;,CHEN Yan;,WANG juan;
..............page:52-55
..............page:56-62
Safe Assessment of Two Lactobacillus casei
GU Xu-feng;,AI Lian-zhong;,SONG Xin;,XIA Yong-jun;,WANG Guang-qiang;
GU Xu-feng;,AI Lian-zhong;,SONG Xin;,XIA Yong-jun;,WANG Guang-qiang;
..............page:63-65
DNA Extraction from Spores of Bacillus cereus
LIU Xin-mei;,CHENG Yi-yu;,ZHANG Chi;,FANG Xin;,WANG Xiao-li;,QIU Hao-pu;,YANG Jun;
LIU Xin-mei;,CHENG Yi-yu;,ZHANG Chi;,FANG Xin;,WANG Xiao-li;,QIU Hao-pu;,YANG Jun;
..............page:66-69
Production of Ultra-high Maltose Syrup by a Two-stage Saccharifying Method
XIA Yong-jun;,SHEN Zhe-sheng;,AI Lian-zhong;,WANG Guang-qiang;
XIA Yong-jun;,SHEN Zhe-sheng;,AI Lian-zhong;,WANG Guang-qiang;
..............page:70-73
Study of Shelf Life of Composite Probiotic Fermented Ray Bamboo Shoots
LI Nan-zhen;,KANG Jian-ping;,XIE Wen-yuan;,HUANG Jing;
LI Nan-zhen;,KANG Jian-ping;,XIE Wen-yuan;,HUANG Jing;
..............page:74-76
Optimization of New-type Highland Barley Wine before Fermentation of Starch Liquefaction and Saccharification Conditions
WANG Xiao-qin;,LIU Xing-ping;,QIN Hui;,AO Zong-hua;,DING Hai-long;,WANG Juan;
WANG Xiao-qin;,LIU Xing-ping;,QIN Hui;,AO Zong-hua;,DING Hai-long;,WANG Juan;
..............page:77-81,86
Changing Trend of Luzhou-flavor Liquor Fermentation Typical Pure Culture Microorganisms Under Temperature Control
ZOU Ming-xin;,WU Feng-zhi;,GAO Wen-long;
ZOU Ming-xin;,WU Feng-zhi;,GAO Wen-long;
..............page:82-86
Effect of Different Temperatures on the Sensory Quality and Nutritional Quality of Red Globe Grape
ZHANG Ya-nan;,SHI Jing-ying;,WANG Qing-guo;
ZHANG Ya-nan;,SHI Jing-ying;,WANG Qing-guo;
..............page:87-91,108
Investigation on Starter-making Techniques of Duoliang Daqu
LIU Guo-ying;,LI Hong-ge;,LI Xiao-huan;,TANG You-hong;,HE Hong-kui;
LIU Guo-ying;,LI Hong-ge;,LI Xiao-huan;,TANG You-hong;,HE Hong-kui;
..............page:92-96
Detection of 19 Kinds of Pesticide Residues in Milk Sulfonation with Sulfuric Acid Method
LIU Hu-chuan;,ZHANG Wei;,TAN Lian-yin;,LIU Hai-yan;
LIU Hu-chuan;,ZHANG Wei;,TAN Lian-yin;,LIU Hai-yan;
..............page:97-100
The Study of the Vc Connect Charge of Beef and Goat Milk with Fermentation of Different Strains
MU Chuang-lu;,GE Wu-peng;
MU Chuang-lu;,GE Wu-peng;
..............page:101-104
Development of Fruit Plant Compound Enzyme Beverage
AI Xue-dong;,HU Li-na;
AI Xue-dong;,HU Li-na;
..............page:105-108