1002-0306
2016 Issue 8
Review on common microorganisms of prepared foods and the preventive measures
FAN Xiao-pan;WANG Ping;GE Yi-qiang;CHEN Ying;Agro-product Safety Research Center;Chinese Academy of Inspection and Quarantine;College of Food Science and Nutritional Engineering;China Agricultural University;China Rural Technology Development Center;Ministry of Science Technology;
FAN Xiao-pan;WANG Ping;GE Yi-qiang;CHEN Ying;Agro-product Safety Research Center;Chinese Academy of Inspection and Quarantine;College of Food Science and Nutritional Engineering;China Agricultural University;China Rural Technology Development Center;Ministry of Science Technology;
..............page:49-53+58
Rapid identification of konjac glucomannan adulterated with carboxymethyl cellulose based on FT-NIR spectroscopy
QIN Xiao-li;ZHONG Jin-feng;ZHANG Fu-sheng;College of Food Science;Southwest University;
QIN Xiao-li;ZHONG Jin-feng;ZHANG Fu-sheng;College of Food Science;Southwest University;
..............page:54-58
Comparative study on the content levels of the major chemical constituents of Pu-erh tea among different producing areas
LV Hai-peng;ZHANG Yue;YANG Ting;SHI Jiang;LIN Zhi;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;
LV Hai-peng;ZHANG Yue;YANG Ting;SHI Jiang;LIN Zhi;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;
..............page:59-64+68
Taste profile characterization of salty mustard root collected from different regions by electronic tongue analysis
GUO Zhuang;CAI Hong-yu;TANG Shang-wen;WU Jin-ju;HE Meng-dan;LIANG Ying;Northwest Hubei Research Institute of Traditional Fermented Food;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;
GUO Zhuang;CAI Hong-yu;TANG Shang-wen;WU Jin-ju;HE Meng-dan;LIANG Ying;Northwest Hubei Research Institute of Traditional Fermented Food;College of Chemical Engineering and Food Science;Hubei University of Arts and Science;
..............page:65-68
Development of a dual real-time PCR for the rapid detection of Vibrio alginolyticus
LI Dan-dan;XU Yi-gang;LI Meng-yuan;WANG Yu;QIU Suo-ping;GAO Hui-jiang;GAO Shen-yang;Technical Center of Hainan Entry-exit Inspection and Quarantine Bureau;College of Veterinary Medicine;Northeast Agricultural University;Conghua Entry-exit Inspection and Quarantine Bureau;Technical Center of Chongqing Entry-exit Inspection and Quarantine Bure;Laboratory of Bovine Genetics and Breeding;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Department of Animal Husbandry and Veterinary Medicine;Liaoning Medical University;
LI Dan-dan;XU Yi-gang;LI Meng-yuan;WANG Yu;QIU Suo-ping;GAO Hui-jiang;GAO Shen-yang;Technical Center of Hainan Entry-exit Inspection and Quarantine Bureau;College of Veterinary Medicine;Northeast Agricultural University;Conghua Entry-exit Inspection and Quarantine Bureau;Technical Center of Chongqing Entry-exit Inspection and Quarantine Bure;Laboratory of Bovine Genetics and Breeding;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Department of Animal Husbandry and Veterinary Medicine;Liaoning Medical University;
..............page:69-71+76
Analysis and identification of the phosphopeptides in camel milk by MALDI-TOF MS
HUANG Xuan;WANG Jun-ping;WANG Jun-ying;LIU Cui-cui;WANG Shuo;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin Key Laboratory of Food Nutrition and Safety;Tianjin University of Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Northeast Agricultural University;Biotechnology Research Institute;Chinese Academy of Agricultural Sciences;
HUANG Xuan;WANG Jun-ping;WANG Jun-ying;LIU Cui-cui;WANG Shuo;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin Key Laboratory of Food Nutrition and Safety;Tianjin University of Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Northeast Agricultural University;Biotechnology Research Institute;Chinese Academy of Agricultural Sciences;
..............page:72-76
A detection method over benzo(a) pyrene in Camellia oleifera Abel seed oil by HPLC-FLD based on Hi Capt Benzo solid-phase extraction pretreatment
LI Sheng-tao;GONG Ji-jun;WU Min;TANG Jing;College of Food Science and Engineering;Central South University of Forestry and Technology;Quality Inspection Center of Agricultural Products of Beihai City;National Engineering Laboratory for Rice and Byproducts Processing;Institute;Xiamen Entry-Exit Inspection and Quarantine Bureau;
LI Sheng-tao;GONG Ji-jun;WU Min;TANG Jing;College of Food Science and Engineering;Central South University of Forestry and Technology;Quality Inspection Center of Agricultural Products of Beihai City;National Engineering Laboratory for Rice and Byproducts Processing;Institute;Xiamen Entry-Exit Inspection and Quarantine Bureau;
..............page:77-80
Determination of 16 kinds of phthalate acid esters in edible oil by gas chromatography-mass spectrometry
LI Yan;WU Jun;HU Guang-hui;Food Science and Engineenring Collegee;Beijing University of Agriculture;Beijing Center for Physical & Chemical Analysis;
LI Yan;WU Jun;HU Guang-hui;Food Science and Engineenring Collegee;Beijing University of Agriculture;Beijing Center for Physical & Chemical Analysis;
..............page:81-84
..............page:84
Determination of eight polypeptide antibiotics in animal derived food by ultra performance liquid chromatography tandem mass spectrometry
DU Ye-gang;YANG Hong-bo;GU Li-jun;YANG Guo-wu;LI Bi-fang;Shenzhen Academy of Metrology and Quality Inspection;
DU Ye-gang;YANG Hong-bo;GU Li-jun;YANG Guo-wu;LI Bi-fang;Shenzhen Academy of Metrology and Quality Inspection;
..............page:85-91
Texture parameters of potato tubers with texture profile analysis method
LI Yu-mei;LI Shou-qiang;TIAN Shi-long;WANG Jun-zhou;Agricultural Product Storage and Processing Research Institut;Gansu Academy of Agricultural Sciences;
LI Yu-mei;LI Shou-qiang;TIAN Shi-long;WANG Jun-zhou;Agricultural Product Storage and Processing Research Institut;Gansu Academy of Agricultural Sciences;
..............page:92-96
Discrimination and bitter flavor characteristics assessments of soybean peptide by intelligent electronic tongue
HUI Yan-bo;FAN Liu-qiang;CHEN Fu-sheng;NIU Qun-feng;WANG Li;JIA Fang;Henan University of Technology;
HUI Yan-bo;FAN Liu-qiang;CHEN Fu-sheng;NIU Qun-feng;WANG Li;JIA Fang;Henan University of Technology;
..............page:97-99+109
Electronic nose for physicochemical indexes characterization during litchi’s mature period
XU Sai;LU Hua-zhong;ZHOU Zhi-yan;LV En-li;YANG Jing;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;College of Engineering;South China Agricultural University;
XU Sai;LU Hua-zhong;ZHOU Zhi-yan;LV En-li;YANG Jing;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;College of Engineering;South China Agricultural University;
..............page:100-103+115
Fourier transform infrared spectroscopic analysis of soybean isolate protein at different heat treatment conditions
LI Yang;WANG Zhong-jiang;WANG Rui;SUI Xiao-nan;QI Bao-kun;HAN Fei-fei;BI Shuang;JIANG Lian-zhou;Food College;Northeast Agricultural University;National Soybean Engineering Technology Research Center;
LI Yang;WANG Zhong-jiang;WANG Rui;SUI Xiao-nan;QI Bao-kun;HAN Fei-fei;BI Shuang;JIANG Lian-zhou;Food College;Northeast Agricultural University;National Soybean Engineering Technology Research Center;
..............page:104-109
Far-infrared drying characteristics and the changes of V_C of red jujube sheet
WAN Jiang-jing;ZHENG Xia;GAO Zhen-jiang;XIAO Hong-wei;TANG Ming-xiang;WANG Gao;College of Mechanical and Electric Engineering;Shihezi University;
WAN Jiang-jing;ZHENG Xia;GAO Zhen-jiang;XIAO Hong-wei;TANG Ming-xiang;WANG Gao;College of Mechanical and Electric Engineering;Shihezi University;
..............page:110-115
Physicochemical properties and antioxidant activities of water soluble dietary fiber from Ganoderma atrum
CHEN Hai-hong;YIN Peng-fei;YIN Jun-yi;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
CHEN Hai-hong;YIN Peng-fei;YIN Jun-yi;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:116-119+124
Cytoprotective mechanism of torularhodin against oxidative stress
ZHANG Dan;SANG Wei-guo;School of Marine Sciences;Ningbo University;
ZHANG Dan;SANG Wei-guo;School of Marine Sciences;Ningbo University;
..............page:120-124
Comparison of modeling effect among rice from different regions with near infrared technology
HOU Qi-jun;JU Xing-rong;YUAN Jian;HE Rong;ZHU Zhen-ying;College of Food Science & Engineering;Nanjing University of Finance and Economics;Jiangsu Key Laboratory of Quality Control and Deep-Utilizing Technology of Cereals and Oils;
HOU Qi-jun;JU Xing-rong;YUAN Jian;HE Rong;ZHU Zhen-ying;College of Food Science & Engineering;Nanjing University of Finance and Economics;Jiangsu Key Laboratory of Quality Control and Deep-Utilizing Technology of Cereals and Oils;
..............page:125-129+134
Interaction between soyasaponinⅡand human serum albumin
SANG Shang-yuan;GUANG Cui-e;JIANG Bo;The State Key Laboratory of Food Science and Technology;Jiangnan University;
SANG Shang-yuan;GUANG Cui-e;JIANG Bo;The State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:130-134
Effect of 60Co radiation on structure and antioxidant activity of ovalbumin
TU Zong-cai;XIE Huan;NIU Pei-pei;WANG Hui;MA Da;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
TU Zong-cai;XIE Huan;NIU Pei-pei;WANG Hui;MA Da;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
..............page:135-138+144
Research on preparation,characterization of bovine serum albumin and citrus peel pectin hydrogel and release for salidroside in vitro
CHEN Sha;PENG Hai-long;HU Zhen-ying;NING Fang-jian;YU Ning-xiang;ZHU Wen-ting;LIU Wen-qiang;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;Department of Chemical Engineering;Nanchang University;
CHEN Sha;PENG Hai-long;HU Zhen-ying;NING Fang-jian;YU Ning-xiang;ZHU Wen-ting;LIU Wen-qiang;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;Department of Chemical Engineering;Nanchang University;
..............page:139-144
The effect of ionic strength on structure and surface hydrophobicity of soy protein isolate
ZHANG Hui;Ministry of Science and Technology Division of China Rural Technology Development Center;
ZHANG Hui;Ministry of Science and Technology Division of China Rural Technology Development Center;
..............page:145-149+154
Effects of reaction parameters on the formation of α-Dicarbonyl compounds in Glucose-Glycine Maillard chemical model system
HUANG Qi-rui;ZENG Mao-mao;HE Zhi-yong;QIN Fang;CHEN Jie;State Key Laboratory of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;
HUANG Qi-rui;ZENG Mao-mao;HE Zhi-yong;QIN Fang;CHEN Jie;State Key Laboratory of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;
..............page:150-154
Study on mucin degradation activity of two strains of Lactobacillus acidophilus in vitro
ZHANG Dan-qing;DING Xiu-yun;LI Wan;HUO Gui-cheng;Northeast Agriculture University;Key Laboratory of Dairy Science;Ministry of Education;
ZHANG Dan-qing;DING Xiu-yun;LI Wan;HUO Gui-cheng;Northeast Agriculture University;Key Laboratory of Dairy Science;Ministry of Education;
..............page:155-157
Phenolic composition and antioxidant activity of soluble ester-bound and glycoside-bound phenolics from Sphallerocarpus gracilis seeds
LU Yue-hong;TIAN Cheng-rui;GAO Chun-yan;College of Agronomy and Biological Science;Dali University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Public Health;Dali University;
LU Yue-hong;TIAN Cheng-rui;GAO Chun-yan;College of Agronomy and Biological Science;Dali University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;College of Public Health;Dali University;
..............page:158-162
Effect of different preparation methods on the color,cis-trans isomers composition and water dispersed particle size of β-carotene microcapsule preparations
ZHANG Li-hua;XU Xin-de;LV Hong-ping;WANG Sheng-nan;SHAO Bin;ZHANG Peng-fei;CHEN Shao-jun;Zhejiang Medicine Co.;Ltd.;Xinchang Pharma Factory;Zhejiang Pharmaceutical College;
ZHANG Li-hua;XU Xin-de;LV Hong-ping;WANG Sheng-nan;SHAO Bin;ZHANG Peng-fei;CHEN Shao-jun;Zhejiang Medicine Co.;Ltd.;Xinchang Pharma Factory;Zhejiang Pharmaceutical College;
..............page:163-166+170
Preparation and evaluation of high-loaded perilla seed oil by microencapsulation with different wall materials
HAN Li-li;HOU Zhan-qun;WEN Jian;WU Yi-min;QIAN Ying-yan;GONG Shu-li;China National Research Institute of Food & Fermentation Industries;
HAN Li-li;HOU Zhan-qun;WEN Jian;WU Yi-min;QIAN Ying-yan;GONG Shu-li;China National Research Institute of Food & Fermentation Industries;
..............page:167-170
Effect of addition of carrot fiber on properties of litchi juice powder with spray drying
YAO Zhao-qi;HU Zhuo-yan;ZHAO Lei;YU Xiao-lin;College of Food Science;South China Agricultural University;
YAO Zhao-qi;HU Zhuo-yan;ZHAO Lei;YU Xiao-lin;College of Food Science;South China Agricultural University;
..............page:171-175+190
Distribution and speciation studies of cadmium in the Pteria penguin tissues and organs
LIAO Yan;WU Yu-lian;WU Xiao-ping;ZHANG Chao-hua;Modern Bio-Chemical Laboratory Center;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;
LIAO Yan;WU Yu-lian;WU Xiao-ping;ZHANG Chao-hua;Modern Bio-Chemical Laboratory Center;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;
..............page:176-179+195
The change of volatile compounds in fermentation pumpkin juice of Lactobacillus Rhamnose
PENG Xing-xing;LIN Wei-feng;CHEN Zhong;College of Light Industry and Food Sciences;South China University of Technology;
PENG Xing-xing;LIN Wei-feng;CHEN Zhong;College of Light Industry and Food Sciences;South China University of Technology;
..............page:180-184+200
Liquid fermentation media for promoting cordycepin production by Cordyceps militaris mycelium using response surface methodology
QIN Peng;WANG Long;ZHAO Yu-hui;HAN Rong-bing;LU Deng-xue;Institute of Biology;Gansu Academy of Sciences;
QIN Peng;WANG Long;ZHAO Yu-hui;HAN Rong-bing;LU Deng-xue;Institute of Biology;Gansu Academy of Sciences;
..............page:185-190
Moderate acid stress improves the performance of selenium-enriched Candida utilis and its related mechanism
WANG Dong-hua;WANG Da-hui;WEI Gong-yuan;School of Biology and Basic Medical Sciences;Soochow University;
WANG Dong-hua;WANG Da-hui;WEI Gong-yuan;School of Biology and Basic Medical Sciences;Soochow University;
..............page:191-195
Optimization of extraction process for hyaluronic acid from Rana chensinensis by response surface methodology
YUAN Hai-lian;SHI Su-yun;Collage of Pharmacy;Yanbian University;
YUAN Hai-lian;SHI Su-yun;Collage of Pharmacy;Yanbian University;
..............page:196-200
Screening of lactic acid bacteria with high antioxidant capacity in Tibetan Plateau yak yogurt
CHEN Ming;KE Wen-can;BAO An-an;ZHANG Hong-mei;JING Pei-xin;ZHANG Juan;DING Wu-rong;State Key Laboratory of Grassland and Agro-Ecosystems;college of Life Science;Lanzhou University;State Key Laboratory of Grassland and Agro-Ecosystems;College of Pastoral Agriculture Science and Technology;Lanzhou University;
CHEN Ming;KE Wen-can;BAO An-an;ZHANG Hong-mei;JING Pei-xin;ZHANG Juan;DING Wu-rong;State Key Laboratory of Grassland and Agro-Ecosystems;college of Life Science;Lanzhou University;State Key Laboratory of Grassland and Agro-Ecosystems;College of Pastoral Agriculture Science and Technology;Lanzhou University;
..............page:201-205
Preparation and structural analysis of enzymatic hydrolysate chelated calcium from channa argus
WANG Jing-yu;LIU Xue-ming;ZHANG Ye-hui;WANG Wei-ming;ZHANG You-sheng;LI Jian-xiong;CHEN Zhi-yao;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Sericulture and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;
WANG Jing-yu;LIU Xue-ming;ZHANG Ye-hui;WANG Wei-ming;ZHANG You-sheng;LI Jian-xiong;CHEN Zhi-yao;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Sericulture and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;
..............page:206-210+214
Optimizing of composite-enzymolysis assisted extraction process of green tea polyphenols
ZHENG Sheng-hong;MIAOYE Min-zi;YAN Fang;SHAO Jing-na;HE Wei-zhong;Lishui Academy of Agricultural Sciences;
ZHENG Sheng-hong;MIAOYE Min-zi;YAN Fang;SHAO Jing-na;HE Wei-zhong;Lishui Academy of Agricultural Sciences;
..............page:211-214
Preparation of low-phenylalanine oligopeptide from Pinctada martensii protein isolates by pancreatin
ZHENG Hui-na;ZHOU Chun-xia;CHEN Zhi-cheng;SU Wei-ming;ZHANG Chao-hua;QIN Xiao-ming;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;
ZHENG Hui-na;ZHOU Chun-xia;CHEN Zhi-cheng;SU Wei-ming;ZHANG Chao-hua;QIN Xiao-ming;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;
..............page:215-218+224
Overexpression of the endo-inulinase gene from Aspergillus niger in Pichia pastoris and its application research
WANG Ning-he;XING Xue-yan;FENG Zhi-mei;LU Fu-ping;LI Yu;Key Laboratory of Industrial Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;
WANG Ning-he;XING Xue-yan;FENG Zhi-mei;LU Fu-ping;LI Yu;Key Laboratory of Industrial Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science & Technology;
..............page:219-224
Effects of fulvic acid on astaxanthin accumulation of Haematococcus pluvialis LUGU
SHANG Min-min;ZHAO Yong-teng;LI Tao;ZHAO Peng;XU Jun-wei;YU Xu-ya;Faculty of Life Science and Technology;Kunming University of Science and Technology;
SHANG Min-min;ZHAO Yong-teng;LI Tao;ZHAO Peng;XU Jun-wei;YU Xu-ya;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:225-228
Study on the optimization of the seed and fermentation culture for fermenting soybean meal by Bacillus subtilis
LUO Juan;MA Hai-le;LIU Xue-jiao;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products;
LUO Juan;MA Hai-le;LIU Xue-jiao;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products;
..............page:229-233+251
The impact of hawk tea supplementation on properties of stirred yogurt
LIU Dong;LI Ping;BI Zhang-you;TAN Wei;JIANG Xiao-bin;YE Hong-ling;Anqing Vocational Technical College;Anhui Institute for Food and Drug Control;
LIU Dong;LI Ping;BI Zhang-you;TAN Wei;JIANG Xiao-bin;YE Hong-ling;Anqing Vocational Technical College;Anhui Institute for Food and Drug Control;
..............page:234-237+256
Expression and characteristics of phytase from Bacillus licheniformis
LI Ping;YI Yi;SHI Zheng-yu;WU Shi-hua;HUANG Cui-ji;LI Ya;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
LI Ping;YI Yi;SHI Zheng-yu;WU Shi-hua;HUANG Cui-ji;LI Ya;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Guangxi University of Science and Technology;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;
..............page:238-241+261
Effects of amino acids on poly malic acid fermentation by Aureobasidium pullulans
YIN Hai-song;FAN Xu-jia;TANG Wei-hua;BIAN Yan-hui;CHEN Shan;QIAO Chang-sheng;School of Bioengineering;Tianjin Modern Vocational Technology College;Tianjin Light Industrial Chemical Rresearch Institute of Co.;Ltd.;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science and Technology;
YIN Hai-song;FAN Xu-jia;TANG Wei-hua;BIAN Yan-hui;CHEN Shan;QIAO Chang-sheng;School of Bioengineering;Tianjin Modern Vocational Technology College;Tianjin Light Industrial Chemical Rresearch Institute of Co.;Ltd.;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science and Technology;
..............page:242-246+267
Optimization of aqueous enzymatic ultrasonic-assisted extraction of oil from paeonia seeds
JIANG Lian-zhou;WANG Hai-qing;CHEN Si;SUI Xiao-nan;ZHANG Qiao-zhi;LI Yang;Northeast Agricultural University;College of Food Science;
JIANG Lian-zhou;WANG Hai-qing;CHEN Si;SUI Xiao-nan;ZHANG Qiao-zhi;LI Yang;Northeast Agricultural University;College of Food Science;
..............page:247-251
Purification of the total flavonoids from cast fruit of Xanthoceras sorbifolia Bunge by macroporous resin
SHI Guang-bo;YANG Su-zhi;LI Zheng-juan;SUN Yi-jun;LI Qing-ye;ZHAO Xiao-rong;LI Bo-sheng;College of Biological Sciences and Technology;Beijing Forestry University;Key Laboratory of Forestry Food Processing and Safety;Beijing Forestry University;Chifeng Research Institute of Forestry Science;Institute of Spirulina;Beijing Forestry University;
SHI Guang-bo;YANG Su-zhi;LI Zheng-juan;SUN Yi-jun;LI Qing-ye;ZHAO Xiao-rong;LI Bo-sheng;College of Biological Sciences and Technology;Beijing Forestry University;Key Laboratory of Forestry Food Processing and Safety;Beijing Forestry University;Chifeng Research Institute of Forestry Science;Institute of Spirulina;Beijing Forestry University;
..............page:252-256
Preparation of oyster peptide-zinc chelates
LIU Yan;LU Jun;CHEN Liang;WANG Hai-xuan;GU Rui-zeng;CAI Mu-yi;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food and Fermentation Industries;
LIU Yan;LU Jun;CHEN Liang;WANG Hai-xuan;GU Rui-zeng;CAI Mu-yi;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food and Fermentation Industries;
..............page:257-261
Study on preparation of highly substituted carboxymethyl corn starch
LI Wei-min;ZHANG Ben-shan;WANG Jian-ping;QU Zhe-hui;College of Light Industry and Food Science;South China University of Technology;Guangzhou Glorystar Chemical Co.;Ltd.;
LI Wei-min;ZHANG Ben-shan;WANG Jian-ping;QU Zhe-hui;College of Light Industry and Food Science;South China University of Technology;Guangzhou Glorystar Chemical Co.;Ltd.;
..............page:262-267
Purification of iron-rich swine hemoglobin and its characteristics
ZHANG Min;YAN Xiao-ming;WANG Min;MA Jie-chen;LIN Zhi-huai;LIU Jun;GAO Jia-yun;ZHAO He-zhi;ZHANG Jie;Department of Biological and Environmental Engineering;Hefei University;Anhui Academy Agricultural Sciences;
ZHANG Min;YAN Xiao-ming;WANG Min;MA Jie-chen;LIN Zhi-huai;LIU Jun;GAO Jia-yun;ZHAO He-zhi;ZHANG Jie;Department of Biological and Environmental Engineering;Hefei University;Anhui Academy Agricultural Sciences;
..............page:268-271
Influence of physical treatment on the yield of feruloyl oligosaccharides from maize bran by enzymatic hydrolysis
XIE Chun-yan;YOU Xue-jiao;HOU Xiao-qiang;WU Zhi-yan;CAO Ge;DUAN Xiu-xia;Langfang Teachers University;Life Science College;Applied Technology Researcher Center of Medicinal and Edible Mushroom of Higher Education School of Hebei Province;Microbiology Institute of Guangdong Province;
XIE Chun-yan;YOU Xue-jiao;HOU Xiao-qiang;WU Zhi-yan;CAO Ge;DUAN Xiu-xia;Langfang Teachers University;Life Science College;Applied Technology Researcher Center of Medicinal and Edible Mushroom of Higher Education School of Hebei Province;Microbiology Institute of Guangdong Province;
..............page:272-275
Preparation and antioxidation of extruded tartary buckwheat-kelp noodle
FAN Huan-huan;NIU Xiao-feng;WANG Li-jing;WANG Min;DUAN Xu-chang;LI Xue-fan;College of Food Science and Engineering;Northwest A & F University;Shanxi Taiyuan Liuweizhai Industrial Co.;Ltd.;
FAN Huan-huan;NIU Xiao-feng;WANG Li-jing;WANG Min;DUAN Xu-chang;LI Xue-fan;College of Food Science and Engineering;Northwest A & F University;Shanxi Taiyuan Liuweizhai Industrial Co.;Ltd.;
..............page:276-280+285
Effect of vacuum-steam thawing on the quality of tilapia fillets
ZHANG Ke;GUAN Zhi-qiang;LI Min;WU Yang-yang;MA Chao-feng;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
ZHANG Ke;GUAN Zhi-qiang;LI Min;WU Yang-yang;MA Chao-feng;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
..............page:281-285
Optimization of homogenate extraction of polysaccharides from Inonotus obliquus based on response surface methodology
RONG Fang-yue;ZHANG Yu;ZHAO Hong;WANG Yu-liang;QIN Yong-li;CONG Jing-nan;Key Laboratory of Biological Medicine Preparations;Institute of Pharmacy;Jiamusi University;
RONG Fang-yue;ZHANG Yu;ZHAO Hong;WANG Yu-liang;QIN Yong-li;CONG Jing-nan;Key Laboratory of Biological Medicine Preparations;Institute of Pharmacy;Jiamusi University;
..............page:286-289
Microwave-assisted extraction and antioxidant activities of flavonoids from leaves of Laurus nobilis by cell model
YANG Yun-shu;LI Rong;JIANG Zi-tao;LIU Tao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
YANG Yun-shu;LI Rong;JIANG Zi-tao;LIU Tao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:290-294
Study on ultrasonic-assisted extraction and antioxidant activity of polyphenol from Houttuynia cordata Thunb.
LI Li-hua;Chemical and Environmental Sciences;Shaanxi University of Technology;
LI Li-hua;Chemical and Environmental Sciences;Shaanxi University of Technology;
..............page:295-298+312
Optimizatin of chromogenic condition and extraction by microwave assisted of total polyphenol from Foeniculum vulgare Mill
CHEN Yan-qin;LIU Hong;LI Yu-hua;JIA Gui-fei;MAO Ming-jiang;YUAN Xi-qun;LI Guo;Key Laboratory on Applied Chemistry;Experiment Teaching Center for Chemistry and Chemical Engineering;Guizhou University of Engineering Science;
CHEN Yan-qin;LIU Hong;LI Yu-hua;JIA Gui-fei;MAO Ming-jiang;YUAN Xi-qun;LI Guo;Key Laboratory on Applied Chemistry;Experiment Teaching Center for Chemistry and Chemical Engineering;Guizhou University of Engineering Science;
..............page:299-302+317
Study on the rheology of xanthan and synergistic interaction with konjac gum and other gum
ZHENG Mei-xia;ZHU Yu-jing;LIU Bo;PAN Zhi-zhen;CHEN Zheng;SHI Huai;ZHANG Lian-bao;Agricultural Bio-resources Research Institute;Fujian academy of agricultural sciences;School of Life Sciences;Xiamen University;
ZHENG Mei-xia;ZHU Yu-jing;LIU Bo;PAN Zhi-zhen;CHEN Zheng;SHI Huai;ZHANG Lian-bao;Agricultural Bio-resources Research Institute;Fujian academy of agricultural sciences;School of Life Sciences;Xiamen University;
..............page:303-306+322
Effect of superchilling in slurry ice on the preservation of farmed large yellow croaker(Pseudosciaena crocea)
GUO Ru-yue;LING Jian-gang;YE Yu-fei;CUI Yan;OU Chang-rong;College of Marine Science;Ningbo University;Institute of Agricultural Products Processing;Ningbo Academy of Agricultural Science;Agricultural Products Quality Detect Center Ningbo Academy of Agricultural Science;
GUO Ru-yue;LING Jian-gang;YE Yu-fei;CUI Yan;OU Chang-rong;College of Marine Science;Ningbo University;Institute of Agricultural Products Processing;Ningbo Academy of Agricultural Science;Agricultural Products Quality Detect Center Ningbo Academy of Agricultural Science;
..............page:307-312
Inhibitory activity of cinnamon oil on the spoilage ability of Pseudomonas fluorescens separated from Turbot
CHEN Gui-fang;LI Xue-peng;WANG Yan-bo;ZHU Jun-li;SUN Li-jun;LI Chun;LI Jian-rong;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;College of Food Science and Biotechnology;Zhejiang Gongshang University;College of Food Science and Technology;Guangdong Ocean University;
CHEN Gui-fang;LI Xue-peng;WANG Yan-bo;ZHU Jun-li;SUN Li-jun;LI Chun;LI Jian-rong;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;College of Food Science and Biotechnology;Zhejiang Gongshang University;College of Food Science and Technology;Guangdong Ocean University;
..............page:313-317
The difference of amino acids,fatty acids and flavor of peanut stored in different conditions
YUAN Bei;SHAO Liang-liang;ZHANG Di-jun;ZHANG Chun-dan;ZHOU Jun;LI Ye;SU Xiu-rong;School of Marine Sciences;Ningbo University;Zhejiang Bureau of Quality and Technical Supervision;
YUAN Bei;SHAO Liang-liang;ZHANG Di-jun;ZHANG Chun-dan;ZHOU Jun;LI Ye;SU Xiu-rong;School of Marine Sciences;Ningbo University;Zhejiang Bureau of Quality and Technical Supervision;
..............page:318-322
Studies on the changes of kiwifruit’s physiology and metabolism under different chlorine dioxide conditions
WANG Ya-ping;GUO Ye;FEI Xue-qian;Research Institute of Subtropical Forestry;CAF;
WANG Ya-ping;GUO Ye;FEI Xue-qian;Research Institute of Subtropical Forestry;CAF;
..............page:323-325+329
Effect of ozone water on preserve quality of fresh-cut carrot
SONG Zun-yang;XU Yun-feng;GUAN Hui;LI Feng;LI Da-peng;Shandong Agricultural University;Huangdao Entry-exit Inspection and Quarantine Bureau;
SONG Zun-yang;XU Yun-feng;GUAN Hui;LI Feng;LI Da-peng;Shandong Agricultural University;Huangdao Entry-exit Inspection and Quarantine Bureau;
..............page:326-329
The changes of rheological properties and gel structures of sea bass surimi during frozen storage
YUE Kai-hua;HUANG Yong-chun;ZHANG Ye-hui;ZHANG You-sheng;LIU Xue-ming;WANG Jing-yu;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;
YUE Kai-hua;HUANG Yong-chun;ZHANG Ye-hui;ZHANG You-sheng;LIU Xue-ming;WANG Jing-yu;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;
..............page:330-334+339
The influence of resveratrol on immunoregulatory activity of mouse splenic lymphocyte
LIU Ying-bo;FU Yue;HAO Lu;LI Jing-shuang;YU Yang;College of Animal Husbandry & Veterinary Liaoning Medical University;
LIU Ying-bo;FU Yue;HAO Lu;LI Jing-shuang;YU Yang;College of Animal Husbandry & Veterinary Liaoning Medical University;
..............page:335-339
Effect of total flavonoids of mulberry leaves on the liver and mechanisms in type 2 diabetic rats
TAN Lin;LIU Dong-lian;YANG Chun-mei;YANG Xia;YOU Jun-mei;MU Qian-yun;Department of Pharmacy;Chengdu Medical College;
TAN Lin;LIU Dong-lian;YANG Chun-mei;YANG Xia;YOU Jun-mei;MU Qian-yun;Department of Pharmacy;Chengdu Medical College;
..............page:340-343
Effect of polysaccharides from Phellinus igniarius by liquid fermentation technology on mouse’s immunity function
WEI Jing;CHEN Li;DENG Ya-jun;ZOU Xiang;XU Xing-ran;College of Pharmaceutical Sciences;Southwest University;
WEI Jing;CHEN Li;DENG Ya-jun;ZOU Xiang;XU Xing-ran;College of Pharmaceutical Sciences;Southwest University;
..............page:344-346+357
The Misgurnus anguillicaudatus meat bone paste on antioxidant ability in mice
ZHOU Yang;LIU Hai-ying;School of Food Science and Engineering;Jiangnan University;
ZHOU Yang;LIU Hai-ying;School of Food Science and Engineering;Jiangnan University;
..............page:347-350+363
The mechanism of enzyme inactivation induced by ultrasound and its application in food processing
CHENG Xin-feng;JIANG Kai-li;ZHU Yu-gang;HANG Hua;ZHANG Min;College of Environmental Science and Engineering;Anhui Normal University;School of Food Science and Technology;Jiangnan University;
CHENG Xin-feng;JIANG Kai-li;ZHU Yu-gang;HANG Hua;ZHANG Min;College of Environmental Science and Engineering;Anhui Normal University;School of Food Science and Technology;Jiangnan University;
..............page:351-357
Research progress on the effect of endogenous enzymes on the quality of salted fish
WU Yan-yan;CAO Song-min;WEI Ya;YANG Xian-qing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
WU Yan-yan;CAO Song-min;WEI Ya;YANG Xian-qing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
..............page:358-363
Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage
MI Hong-bo;LIU Shuang;LI Xue-peng;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National &Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
MI Hong-bo;LIU Shuang;LI Xue-peng;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National &Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
..............page:364-368+373
The research progress of the lactate dehydrogenases in lactic acid bacteria
HUANG Yan-na;XU Guang-tao;YOU Chun-ping;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;Handan Steel & Iron Group Staff Hospital;
HUANG Yan-na;XU Guang-tao;YOU Chun-ping;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;Handan Steel & Iron Group Staff Hospital;
..............page:369-373
Research progress on the microorganisms of Chinese ricewine
LIU Cheng;XIE Guang-fa;SUN Jian-qiu;ZOU Hui-jun;WANG Rui-qi;QIAN Bin;ZANG Wei;ZHOU Jian-di;SHOU Huang-rong;BAI Feng-yan;College of Life Sciences;Shaoxing University;National Engineering Research Center for Chinese Rice Wine;Zhejiang Guyuelongshan Shaoxing Rice Wine Co.;Ltd.;State Key Laboratory of Mycology;Institute of Microbiology;Chinese Academy of Sciences;
LIU Cheng;XIE Guang-fa;SUN Jian-qiu;ZOU Hui-jun;WANG Rui-qi;QIAN Bin;ZANG Wei;ZHOU Jian-di;SHOU Huang-rong;BAI Feng-yan;College of Life Sciences;Shaoxing University;National Engineering Research Center for Chinese Rice Wine;Zhejiang Guyuelongshan Shaoxing Rice Wine Co.;Ltd.;State Key Laboratory of Mycology;Institute of Microbiology;Chinese Academy of Sciences;
..............page:374-380
Research progress on preparation,properties determinations and modification of dietary fiber
DING Sha-sha;HUANG Li-xin;ZHANG Cai-hong;XIE Pu-jun;ZHANG Qiong;ZHANG Yao-lei;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab.for Biomass Chemical Utilization;Key and Open Lab of Forest Chemical Engineering;SFA;Key Lab of Biomass Energy and Material;Research Institute of Forestry New Technology;CAF;
DING Sha-sha;HUANG Li-xin;ZHANG Cai-hong;XIE Pu-jun;ZHANG Qiong;ZHANG Yao-lei;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab.for Biomass Chemical Utilization;Key and Open Lab of Forest Chemical Engineering;SFA;Key Lab of Biomass Energy and Material;Research Institute of Forestry New Technology;CAF;
..............page:381-386
Research progress in formation and control of the biogenic amine in Chinese rice wine
SONG Ying;DONG Quan;College of Food Science;Southwest University;National Representative Center of Experimental Teaching of Food Science and Engineering;Southwest University;
SONG Ying;DONG Quan;College of Food Science;Southwest University;National Representative Center of Experimental Teaching of Food Science and Engineering;Southwest University;
..............page:387-391
Research on the active constituents and functional properties of Gastrodia elata
YU Xue;HU Wen-zhong;JIANG Ai-li;LI He;YANG Liu;SONG Chun-lu;College of Life Science;Dalian Nationalities University;
YU Xue;HU Wen-zhong;JIANG Ai-li;LI He;YANG Liu;SONG Chun-lu;College of Life Science;Dalian Nationalities University;
..............page:392-395+399
Research advance of main efficacy components of Xanthoceras sorbifolia Bunge
SUN Lu;HU Wen-zhong;LIU Cheng-hui;BAI Xue;CHEN Yan-zhu;College of Life Science;Dalian Nationalities University;
SUN Lu;HU Wen-zhong;LIU Cheng-hui;BAI Xue;CHEN Yan-zhu;College of Life Science;Dalian Nationalities University;
..............page:396-399