1002-6630
2014 Issue 22
Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener
ZHOU Yu-chi;WU Qi;XIONG Ling;LU Fang-ting;TIAN Da-ting;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;School of Chemical and Environmental Engineering;Hubei Minzu University;
ZHOU Yu-chi;WU Qi;XIONG Ling;LU Fang-ting;TIAN Da-ting;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;School of Chemical and Environmental Engineering;Hubei Minzu University;
..............page:1-5
Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction
CONG Yan-jun;QING Yu-ting;YI Hong;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;School of Food Science;Beijing Technology and Business University;
CONG Yan-jun;QING Yu-ting;YI Hong;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;School of Food Science;Beijing Technology and Business University;
..............page:6-10
Effect of Ultra-High Pressure Treatment on Shucking of Penaeus vannamei Boone and Its Processing Properties
CHEN Shao-hua;HU Zhi-he;WU Zi-jian;XUE Lu;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
CHEN Shao-hua;HU Zhi-he;WU Zi-jian;XUE Lu;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:11-16
Enrichment of Laccaic Acid by S-8 Macroporous Resin
CHEN Zhi-yong;Research Center of Engineering and Technology on Forest Resources with Characteristics;State Forestry Administration;Research Institute of Resources Insects;Chinese Academy of Forestry;
CHEN Zhi-yong;Research Center of Engineering and Technology on Forest Resources with Characteristics;State Forestry Administration;Research Institute of Resources Insects;Chinese Academy of Forestry;
..............page:17-21
Optimization of Preparation Process for Isomaltooligosaccharide-Iron Complex
MAO Kai;YANG Qin;LIU Li;PAN Hong-chun;WEI Li-hua;LIU Hong;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;College of Pharmaceutical Sciences;Southwest University;
MAO Kai;YANG Qin;LIU Li;PAN Hong-chun;WEI Li-hua;LIU Hong;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;College of Pharmaceutical Sciences;Southwest University;
..............page:22-27
Biotransformation and Purification of Allulose/Allitol from Itea virginica Leaves
DOU De-quan;ZENG Yan;ZHU Yue-ming;LIU Can;SUN Yuan-xia;College of Landscape Architecture;Beijing University of Agriculture;National Engineering Laboratory for Industrial Enzymes;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;
DOU De-quan;ZENG Yan;ZHU Yue-ming;LIU Can;SUN Yuan-xia;College of Landscape Architecture;Beijing University of Agriculture;National Engineering Laboratory for Industrial Enzymes;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;
..............page:28-32
Preparation and Physicochemical Prosperities of Soy Protein Isolate Film Incorporated with Rosemary
CHENG Yu-jiao;YING Li-sha;LI Da-hu;ZHANG Min;Chongqing Special Food Programme and Technology Research Center;Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
CHENG Yu-jiao;YING Li-sha;LI Da-hu;ZHANG Min;Chongqing Special Food Programme and Technology Research Center;Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
..............page:33-38
Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products
SHI Guang-hui;HU Zhi-he;MA Ke-ming;SUN Zhen-gang;WU Wen-qi;FENG Yong-qiang;Tianjin Key Laboratory of Food Biotechnology;School of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Haihe Dairy Co. Ltd.;
SHI Guang-hui;HU Zhi-he;MA Ke-ming;SUN Zhen-gang;WU Wen-qi;FENG Yong-qiang;Tianjin Key Laboratory of Food Biotechnology;School of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Haihe Dairy Co. Ltd.;
..............page:39-45
Extraction of Polysaccharides from Porphyra haitanensis Using Ethanol-Ammonium Sulfate Aqueous Two-Phase System
ZHANG Shu-meng;CHEN Mei-zhen;Department of Biology;College of Science;Shantou University;
ZHANG Shu-meng;CHEN Mei-zhen;Department of Biology;College of Science;Shantou University;
..............page:46-49
Causes and Removal of Glossy Ganoderma Wine Turbidity
QIAO Cui-hong;LI Mei-ping;ZHANG Sheng-wan;College of Life Sciences;Shanxi University;
QIAO Cui-hong;LI Mei-ping;ZHANG Sheng-wan;College of Life Sciences;Shanxi University;
..............page:50-55
Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology
WANG Hai-yan;LI Rui;ZENG Xiu;HUANG Yong;WANG Jie-ping;ZHOU Chan;Lü Jin-feng;Chongqing Academy of Animal Sciences;Chongqing Green Song of Agricultural Science and Technology Development Co. Ltd.;
WANG Hai-yan;LI Rui;ZENG Xiu;HUANG Yong;WANG Jie-ping;ZHOU Chan;Lü Jin-feng;Chongqing Academy of Animal Sciences;Chongqing Green Song of Agricultural Science and Technology Development Co. Ltd.;
..............page:56-62
Optimization of Double Enzymatic Hydrolysis of Rice for Production of Infant Formula Rice Powder Using Response Surface Methodology
LIU Mei-sen;LIN Han-qing;ZHANG Xiang-yang;GAO Li-xiao;HE Xiao-yong;ZHANG Zhi-fen;ZANG Cheng-guo;Shenzhen Weicky Biotechnology Co. Ltd.;
LIU Mei-sen;LIN Han-qing;ZHANG Xiang-yang;GAO Li-xiao;HE Xiao-yong;ZHANG Zhi-fen;ZANG Cheng-guo;Shenzhen Weicky Biotechnology Co. Ltd.;
..............page:63-67
Optimization of Decrystallization of Black Bee Linden Honey from Northeast China
LIU Ning;LI Chen-chen;SONG Xiu-chao;LI Jian;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;
LIU Ning;LI Chen-chen;SONG Xiu-chao;LI Jian;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;
..............page:68-72
Optimization of Extraction of Antibacterial Compounds from Red Ants with Response Surface Methodology
CHEN Hai-yan;FENG Yin;YANG Liu;YOU Li-xin;CHEN Xiao-ping;College of Biotechnology and Food Science;Changchun University of Science and Technology;College of Food Science and Engineering;Jilin Agricultural University;
CHEN Hai-yan;FENG Yin;YANG Liu;YOU Li-xin;CHEN Xiao-ping;College of Biotechnology and Food Science;Changchun University of Science and Technology;College of Food Science and Engineering;Jilin Agricultural University;
..............page:73-77
Influence of Enzyme Inactivation Treatments on PPO Activity and Chlorogenic Acid Content in Cichorium intybus L. Stem
SHANG Hong-mei;WANG Xue-zhao;PAN Dan;YANG Zhong-fu;MA Pei-dong;WU Cheng-yang;College of Animal Science and Technology;Jilin Agricultural University;
SHANG Hong-mei;WANG Xue-zhao;PAN Dan;YANG Zhong-fu;MA Pei-dong;WU Cheng-yang;College of Animal Science and Technology;Jilin Agricultural University;
..............page:78-83
Optimization of Extraction Process for Purple Yam Anthocyanins by Response Surface Methodology and Their Antioxidant Activity
LIU Shui-ying;LI Xin-sheng;DANG Ya;MI Gui;ZHAO Xuan;WANG Xin;HAN Hao;YANG Zhi-yong;College of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Province Black Organic Food Engineering Technology Research Center;Shaanxi Key Laboratory of Bio-Resource;
LIU Shui-ying;LI Xin-sheng;DANG Ya;MI Gui;ZHAO Xuan;WANG Xin;HAN Hao;YANG Zhi-yong;College of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Province Black Organic Food Engineering Technology Research Center;Shaanxi Key Laboratory of Bio-Resource;
..............page:84-91
Effect of Other Alcohols on Lipozyme RM IM-Catalyzed Ethanolysis of Phosphatidylcholine and Optimization of the Ethanolysis Process
MA Jiao-na;YANG Guo-long;CHEN Su-qin;BI Yan-lan;LIU Wei;School of Food Science and Technology;Henan University of Technology;
MA Jiao-na;YANG Guo-long;CHEN Su-qin;BI Yan-lan;LIU Wei;School of Food Science and Technology;Henan University of Technology;
..............page:92-96
Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method
CHEN Li;ZHANG Yu;TAN Yi-cheng;LIN Qin-lu;Key Laboratory for Food Science and Biotechnology of Hunan Province;Hunan Agricultural University;National Engineering Laboratory for Rice and By-product Deep Processing;Center South University of Forestry and Technology;
CHEN Li;ZHANG Yu;TAN Yi-cheng;LIN Qin-lu;Key Laboratory for Food Science and Biotechnology of Hunan Province;Hunan Agricultural University;National Engineering Laboratory for Rice and By-product Deep Processing;Center South University of Forestry and Technology;
..............page:97-103
Separation and Purification by Macroporous Resin, and Spray Drying of Red Pigment from Zingiber mioga Rosc.
BU Xiao-ying;BU Xiao-qing;YANG Yong;Forest Products Chemical Engineering Key Laboratory of Hunan Province;Jishou University;Zhangjiajie Dun Yi Primary School;Zhangjiajie Min Zu Middle School;
BU Xiao-ying;BU Xiao-qing;YANG Yong;Forest Products Chemical Engineering Key Laboratory of Hunan Province;Jishou University;Zhangjiajie Dun Yi Primary School;Zhangjiajie Min Zu Middle School;
..............page:104-108
Hydrolysis and Antioxidant Activity of Defatted Wheat Germ Protein
CHEN Mei-ling;HU Yan;HAN Yong;XING Yue;PAN Chong-shuang;GAO Ang;CHEN Ye;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
CHEN Mei-ling;HU Yan;HAN Yong;XING Yue;PAN Chong-shuang;GAO Ang;CHEN Ye;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:109-114
Comparison of Volatile Components in Chicken Breast Steamed for Different Periods
FAN Ting-ting;ZHENG Fu-ping;ZHANG Yi-jun;ZHANG Yu-yu;CHEN Hai-tao;HUANG Ming-quan;LIU Yu-ping;XIE Jian-chun;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
FAN Ting-ting;ZHENG Fu-ping;ZHANG Yi-jun;ZHANG Yu-yu;CHEN Hai-tao;HUANG Ming-quan;LIU Yu-ping;XIE Jian-chun;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:115-120
Comparison of Free and Bound Aroma Compounds in Peel and Seed Kernel of Rosa roxburghii Tratt.
ZHOU Zhi;WANG Xing-ping;ZHU Yu-chang;PAN Si-yi;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;College of Biological Science and Technology;Hubei Minzu University;College of Food Science and Technology;Huazhong Agricultural University;
ZHOU Zhi;WANG Xing-ping;ZHU Yu-chang;PAN Si-yi;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;College of Biological Science and Technology;Hubei Minzu University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:121-125
Nutritional Composition and in vitro Antioxidant Capacity of Black Mulberry (Morus nigra L.) Fruits from Xinjiang Province
JIANG Yan;NIE Wen-jing;College of Life Science and Technology;Xinjiang University;
JIANG Yan;NIE Wen-jing;College of Life Science and Technology;Xinjiang University;
..............page:126-129
Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS
ZHANG Yi-jun;ZHENG Fu-ping;ZHANG Yu-yu;CHEN Hai-tao;HUANG Ming-quan;XIE Jian-chun;LIU Nan-nan;FAN Ting-ting;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
ZHANG Yi-jun;ZHENG Fu-ping;ZHANG Yu-yu;CHEN Hai-tao;HUANG Ming-quan;XIE Jian-chun;LIU Nan-nan;FAN Ting-ting;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:130-134
Rapid Determination of Physicochemical Indicators of Sunflower Oil by Near-Infrared Spectroscopy
LU Hai-yan;WANG Xin;ZHAO Ting-ting;LIU Bao-lin;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
LU Hai-yan;WANG Xin;ZHAO Ting-ting;LIU Bao-lin;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
..............page:135-140
Detection of Alicyclobacillus sp. Spoilage of Commercial Fruit Juice Beverages by Electronic Tongue
LI Er-hu;FENG Jia-jie;XU Can;PAN Si-yi;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
LI Er-hu;FENG Jia-jie;XU Can;PAN Si-yi;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
..............page:141-145
Comparison of Volatile Flavor Compounds in Cephalothorax and Abdomen of Antarctic Krill
XU Gang;DING Hao-chen;ZHANG Yan-ping;DAI Zhi-yuan;YU Yue;Institute of Aquatic Products Processing;Zhejiang Gongshang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
XU Gang;DING Hao-chen;ZHANG Yan-ping;DAI Zhi-yuan;YU Yue;Institute of Aquatic Products Processing;Zhejiang Gongshang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:146-149
Analysis of Volatiles in Yogurt by Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry
LIU Nan-nan;ZHENG Fu-ping;ZHANG Yu-yu;FAN Ting-ting;HUANG Ming-quan;CHEN Hai-tao;LIU Yu-ping;XIE Jian-chun;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
LIU Nan-nan;ZHENG Fu-ping;ZHANG Yu-yu;FAN Ting-ting;HUANG Ming-quan;CHEN Hai-tao;LIU Yu-ping;XIE Jian-chun;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:150-153
Preparation and Optimization of Colloidal Gold Strip for Simultaneously Detecting Five Typical Salmonella in Foods
XIA Shi-qi;XU Chao-lian;LIU Dao-feng;GUO Qi;WU Song-song;LAI Wei-hua;State Key Laboratory of Food Science and Technology;Nanchang University;
XIA Shi-qi;XU Chao-lian;LIU Dao-feng;GUO Qi;WU Song-song;LAI Wei-hua;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:154-158
Identification of Tieguanyin Tea Grades Based on Hyperspectral Technology
YU Ying-jie;WANG Qiong-qiong;WANG Bing-yu;CHEN Jun;SUN Wei-jiang;College of Horticulture;Fujian Agriculture and Forestry University;Anxi College of Tea Science;Fujian Agriculture and Forestry University;
YU Ying-jie;WANG Qiong-qiong;WANG Bing-yu;CHEN Jun;SUN Wei-jiang;College of Horticulture;Fujian Agriculture and Forestry University;Anxi College of Tea Science;Fujian Agriculture and Forestry University;
..............page:159-163
Aroma Quality of Gala Apple during Storage Evaluated by Electronic Nose and Gas Chromatography-Mass Spectrometry
FAN Li;REN Xiao-lin;XIANG Chun-yan;KANG Jian;College of Horticulture;Northwest A & F University;
FAN Li;REN Xiao-lin;XIANG Chun-yan;KANG Jian;College of Horticulture;Northwest A & F University;
..............page:164-168
Determination of Carbendazim, 2,4-D and Enrofloxacin Residues in Bean Sprouts by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
DING Li;ZENG Shao-dong;WEI Xiao-yi;WANG Ming-yue;LI Ji-hua;CHENG Sheng-hua;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment on Agro-products Processing;Ministry of Agriculture;
DING Li;ZENG Shao-dong;WEI Xiao-yi;WANG Ming-yue;LI Ji-hua;CHENG Sheng-hua;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Laboratory of Quality and Safety Risk Assessment on Agro-products Processing;Ministry of Agriculture;
..............page:169-175
Analysis of Aroma Composition in Hunan Fuzhuan Tea by Solid-Phase Microextraction Combined with Gas Chromatography-Time of Flight-Mass Spectrometry
YAN Hong-fei;WANG Mei-ling;BAI Xiu-zhi;ZHU Shao-hua;DAI Hua;LI Yong-jun;Hunan Entry-Exit Inspection and Quarantine Bureau;National Key Testing Laboratory of Food Safety;
YAN Hong-fei;WANG Mei-ling;BAI Xiu-zhi;ZHU Shao-hua;DAI Hua;LI Yong-jun;Hunan Entry-Exit Inspection and Quarantine Bureau;National Key Testing Laboratory of Food Safety;
..............page:176-180
Fatty Acid Composition of ‘Fengdan’ Peony Seed Oils from Different Growing Regions
HAN Xue-yuan;ZHANG Yan-long;NIU Li-xin;LUO Jian-rang;College of Forestry;Northwest A & F University;
HAN Xue-yuan;ZHANG Yan-long;NIU Li-xin;LUO Jian-rang;College of Forestry;Northwest A & F University;
..............page:181-184
Fast Determination of Flour Quality Based on Raman Spectroscopy
DOU Ying;SUN Xiao-rong;LIU Cui-ling;ZHAO Hao-ran;School of Computer and Information Engineering;Beijing Technology and Business University;
DOU Ying;SUN Xiao-rong;LIU Cui-ling;ZHAO Hao-ran;School of Computer and Information Engineering;Beijing Technology and Business University;
..............page:185-189
Sensory Evaluation and Threshold Determination of Honey Based on Fuzzy Comprehensive Judgment
GAO Li-jiao;LIU Jia-lin;CHENG Shang;CAO Lan;DAI Rong-guo;LIANG Ming-rong;LUO Wen-hua;XIE Hua-dong;WANG Rui-sheng;REN Qin;JI Cong-hui;Chongqing Academy of Animal Sciences;
GAO Li-jiao;LIU Jia-lin;CHENG Shang;CAO Lan;DAI Rong-guo;LIANG Ming-rong;LUO Wen-hua;XIE Hua-dong;WANG Rui-sheng;REN Qin;JI Cong-hui;Chongqing Academy of Animal Sciences;
..............page:190-193
Rapid Determination of Crude Protein in Sonchus asper by Microwave Digestion-Conductivity Titration
GAO Xiang-yang;GAO Qiu-zhu;WANG Chang-qing;LIU Yao-wei;School of Food Science and Engineering;University for Science and Technology of Zhengzhou;College of Food Science and Technology;Henan Agricultural University;School of Food Science and Technology;Jiangnan University;
GAO Xiang-yang;GAO Qiu-zhu;WANG Chang-qing;LIU Yao-wei;School of Food Science and Engineering;University for Science and Technology of Zhengzhou;College of Food Science and Technology;Henan Agricultural University;School of Food Science and Technology;Jiangnan University;
..............page:194-197
Changes in Vitamin C Content in Sauropus androgynus (L.) Merr.
DENG Ai-ni;ZHOU Cong;ZHAO Min;FAN Qiong;Analysis and Testing Center;Chinese Academy of Tropical Agricultural Sciences;
DENG Ai-ni;ZHOU Cong;ZHAO Min;FAN Qiong;Analysis and Testing Center;Chinese Academy of Tropical Agricultural Sciences;
..............page:198-201
Comparsion of Volatile Flavor Components in Different Organs of Several Garlic Cultivars
GAO Jing-cao;CHENG Zhi-hui;College of Horticulture;Northwest A & F University;
GAO Jing-cao;CHENG Zhi-hui;College of Horticulture;Northwest A & F University;
..............page:202-206
Establishment of a Model for Rapid Identification of Adulterated Sesame Oil Based on Characteristic Fatty Acids
TIAN Shuo;LIU Jian-xue;HAN Si-hai;LUO Deng-lin;LI Pei-yan;XU Bao-cheng;College of Food and Bioengineering;Henan University of Science and Technology;
TIAN Shuo;LIU Jian-xue;HAN Si-hai;LUO Deng-lin;LI Pei-yan;XU Bao-cheng;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:207-210
Determination of Major Flavonoid Contents in Different Organs of Poacynum hendersonii (Hook.f.) Woodson Grown in Xinjiang
CAI Qing-ling;ZHANG Yong;WEI Yuan-jie;SHI Qiu-mei;College of Life Science and Technology;Xinjiang University;
CAI Qing-ling;ZHANG Yong;WEI Yuan-jie;SHI Qiu-mei;College of Life Science and Technology;Xinjiang University;
..............page:211-214
Volatile Components and Quality Characteristics of Cherry Tomato from Five Color Varieties
CHANG Pei-pei;LIANG Yan;ZHANG Jing;YANG Jian-hua;LIU Jing-yi;Lü Jie;ZHAO Jing-jing;College of Horticulture;Northwest A & F University;
CHANG Pei-pei;LIANG Yan;ZHANG Jing;YANG Jian-hua;LIU Jing-yi;Lü Jie;ZHAO Jing-jing;College of Horticulture;Northwest A & F University;
..............page:215-221
Changes in Aroma Components in ‘Aiganshui’ Pear during Fruit Development
LIAO Feng-ling;LI Li-jiao;WANG Zhi-hui;XIONG Bo;FAN Qian-qian;Colledge of Horticulture;Sichuan Agricultural University;
LIAO Feng-ling;LI Li-jiao;WANG Zhi-hui;XIONG Bo;FAN Qian-qian;Colledge of Horticulture;Sichuan Agricultural University;
..............page:222-225
Construction and Application of Loop-Mediated Isothermal Amplification Method for Detection of Macadamia Nut as a Food Allergen
LIU Jin;ZHANG Jun;LI Ting;ZHANG Huang;GAO Dong-wei;LI Zhi-yong;Guangdong Inspection and Quarantine Technology Center;Guangzhou Di Ao Bio-Technology Co. Ltd.;
LIU Jin;ZHANG Jun;LI Ting;ZHANG Huang;GAO Dong-wei;LI Zhi-yong;Guangdong Inspection and Quarantine Technology Center;Guangzhou Di Ao Bio-Technology Co. Ltd.;
..............page:226-232
Loop-Mediated Isothermal Amplification(LAMP) for Detection of Alicyclobacillus acidoterrestris in Foods
ZHOU Zan-hu;ZHANG Hai-yan;ZHENG Jun-chao;JIANG Zhe-min;CHEN Chun-xiang;HE Yi-zhen;LIN Jun-jun;SU Xue-qin;WANG Gen-fang;ZHENG Tian-ling;Key Laboratory of Coastal and Wetland Ecosystems;Ministry of Education;School of Life Sciences;Xiamen University;Zhangzhou Entry-Exit Inspection and Quarantine Bureau;College of Zhangzhou Health Vocational;
ZHOU Zan-hu;ZHANG Hai-yan;ZHENG Jun-chao;JIANG Zhe-min;CHEN Chun-xiang;HE Yi-zhen;LIN Jun-jun;SU Xue-qin;WANG Gen-fang;ZHENG Tian-ling;Key Laboratory of Coastal and Wetland Ecosystems;Ministry of Education;School of Life Sciences;Xiamen University;Zhangzhou Entry-Exit Inspection and Quarantine Bureau;College of Zhangzhou Health Vocational;
..............page:233-237
Detection of Soybean Protein in Adulterated Milk by Amino Acid Analyzer
YU Fang-yuan;YUE Xi-qing;WU Jun-rui;TIAN Ye;College of Food Science;Shenyang Agricultural University;
YU Fang-yuan;YUE Xi-qing;WU Jun-rui;TIAN Ye;College of Food Science;Shenyang Agricultural University;
..............page:238-242
Determination of Papaverine and Other Alkaloids in Hot Pot Soup Seasoning by HPLC-MS-MS
YANG Jie;WANG Zhi;ZHANG Hui-zhen;ZHAI Shi-xing;YU Zhou;ZHANG Feng-yan;YIN Ji-yu;WANG Xiao-bin;Qingdao Supervision and Testing Center of Product Quality;
YANG Jie;WANG Zhi;ZHANG Hui-zhen;ZHAI Shi-xing;YU Zhou;ZHANG Feng-yan;YIN Ji-yu;WANG Xiao-bin;Qingdao Supervision and Testing Center of Product Quality;
..............page:243-246
Analysis of Volatile Components of Vanilla Beans from Different Habitats by HS-SPME-GC-MS
LI Qiang;LU Jin-qing;GUO Sheng-nan;CAI Jun-long;LI Xiao-shuang;Hubei Medicinal Plants Co-Laboratory of Universities and Enterprises;Hubei University of Chinese Medicine;
LI Qiang;LU Jin-qing;GUO Sheng-nan;CAI Jun-long;LI Xiao-shuang;Hubei Medicinal Plants Co-Laboratory of Universities and Enterprises;Hubei University of Chinese Medicine;
..............page:247-251
Monosaccharide Component Analysis of Pea Flour Residue by Gas Chromatography
XING Li;GENG Yue;Key Laboratory of Animal Resistance Biology of Shandong Province;College of Life Sciences;Shandong Normal University;
XING Li;GENG Yue;Key Laboratory of Animal Resistance Biology of Shandong Province;College of Life Sciences;Shandong Normal University;
..............page:252-254
Effect of Postharvest Citric Acid Treatment on Controlling Blue Mould and Preserving the Quality of Apple Fruits during Storage
GE Yong-hong;LI Can-ying;ZHU Dan-shi;LI Ying-qi;LIU Jing;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science and Engineering;Gansu Agricultural University;
GE Yong-hong;LI Can-ying;ZHU Dan-shi;LI Ying-qi;LIU Jing;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science and Engineering;Gansu Agricultural University;
..............page:255-259
Toxicity of Different Preservative Mixtures to Postharvest Pathogens and Their Efficacy on ‘Jincheng’ Orange (Citrus sinensis Osbeck. cv. Jincheng)
LIU Hao-qiang;LI Hong-jun;XIANG Ke-hai;RAN Chun;HU Jun-hua;YAO Ting-shan;XIANG Qin;YANG Hua;CHEN Hong-ming;WANG Bang-xiang;Citrus Research Institute;Southwestern University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;National Citrus Engineering Research Center;Nanmen Government of Chongqing Kaixian;Chongqing Three Gorges Vocational College;Liaoning Provincial Institute of Fruit Tree Science;Chongqing Productivity Promotion Center;
LIU Hao-qiang;LI Hong-jun;XIANG Ke-hai;RAN Chun;HU Jun-hua;YAO Ting-shan;XIANG Qin;YANG Hua;CHEN Hong-ming;WANG Bang-xiang;Citrus Research Institute;Southwestern University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;National Citrus Engineering Research Center;Nanmen Government of Chongqing Kaixian;Chongqing Three Gorges Vocational College;Liaoning Provincial Institute of Fruit Tree Science;Chongqing Productivity Promotion Center;
..............page:260-264
Effect of Cold Acclimation on Quality of Blueberry Fruits during Ice-Temperature Storage
YU Ji-nan;XUE Lu;LU Xiao-xiang;CHEN Shao-hui;Tanjiin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
YU Ji-nan;XUE Lu;LU Xiao-xiang;CHEN Shao-hui;Tanjiin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:265-269
Effects of Preharvest 1-MCP Treatments on Postharvest Quality and Related Enzyme Activities of Grapes
LI Jiang-kuo;CAO Sen;ZHANG Peng;YAN Ting-cai;CHEN Shao-hui;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;College of Food Science;Shenyang Agricultural University;
LI Jiang-kuo;CAO Sen;ZHANG Peng;YAN Ting-cai;CHEN Shao-hui;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;College of Food Science;Shenyang Agricultural University;
..............page:270-275
Effects of Different Thawing Methods on Quality Characteristics of Quick-Frozen Strawberries
LIU Xue-mei;MENG Xian-jun;LI Bin;ZHANG Qi;LI Li;College of Food Science;Shenyang Agricultural University;
LIU Xue-mei;MENG Xian-jun;LI Bin;ZHANG Qi;LI Li;College of Food Science;Shenyang Agricultural University;
..............page:276-281
Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings
MU Tan-hang;WU Feng-feng;ZHOU Ge;ZHAO Jian-wei;XU Xue-ming;LIU Sha;College of Food Science;Jiangnan University;Laoyiren Bio-tech Co. Ltd.;College of Life Science and Bio-engineering;Beijing University of Technology;
MU Tan-hang;WU Feng-feng;ZHOU Ge;ZHAO Jian-wei;XU Xue-ming;LIU Sha;College of Food Science;Jiangnan University;Laoyiren Bio-tech Co. Ltd.;College of Life Science and Bio-engineering;Beijing University of Technology;
..............page:282-286
Effect of Rosemary Extract on the Quality of Pork Patties during Refrigerated Storage
YIN Yan;ZHANG Wan-gang;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
YIN Yan;ZHANG Wan-gang;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
..............page:287-292
Effect of Different Pretreatments on the Quality of Frozen Strawberries
HU Li-ju;MENG Xian-jun;SUN Xi-yun;LI Bin;YAN Ting-cai;LI Li;College of Food Science;Shenyang Agricultural University;
HU Li-ju;MENG Xian-jun;SUN Xi-yun;LI Bin;YAN Ting-cai;LI Li;College of Food Science;Shenyang Agricultural University;
..............page:293-296
Changes in Non-Starch Lipid and Starch Lipid of Irradiated Brown Rice during Storage
CHEN Xia;CHEN Yin-ji;JIANG Wei-xin;FAN Yan;DONG Wen;DAI Bing-ye;National Engineering Laboratory of Grain Storage and Transportation;Nanjing University of Finances and Economics;China Rural Technology Development Center;
CHEN Xia;CHEN Yin-ji;JIANG Wei-xin;FAN Yan;DONG Wen;DAI Bing-ye;National Engineering Laboratory of Grain Storage and Transportation;Nanjing University of Finances and Economics;China Rural Technology Development Center;
..............page:297-303
Effect of Slurry Ice Treatment on Functional Properties of Muscle Proteins of Skipjack Tuna
GAO Meng;ZHANG Bin;WANG Qiang;DENG Shang-gui;Santiago AUBOURG;College of Food and Medicine;Zhejiang Ocean University;Consejo Superior de Investigaciones Científicas;
GAO Meng;ZHANG Bin;WANG Qiang;DENG Shang-gui;Santiago AUBOURG;College of Food and Medicine;Zhejiang Ocean University;Consejo Superior de Investigaciones Científicas;
..............page:304-309
Effect of Calcium Chloride Treatment on Quality of Quick Frozen Blueberry during Frozen Storage
HAN Si;MENG Xian-jun;WANG Yan-qun;LI Bin;LI Dong-nan;WEI Shi;College of Food Science;Shenyang Agricultural University;
HAN Si;MENG Xian-jun;WANG Yan-qun;LI Bin;LI Dong-nan;WEI Shi;College of Food Science;Shenyang Agricultural University;
..............page:310-314
Establishment and Evaluation of Shelf-Life Prediction Model for Scallops
WU Xue-li;LIU Hong-ying;HAN Dong-jiao;College of Food Science and Technology;Agricultural University of Hebei;Ocean College of Hebei Agricultural University;
WU Xue-li;LIU Hong-ying;HAN Dong-jiao;College of Food Science and Technology;Agricultural University of Hebei;Ocean College of Hebei Agricultural University;
..............page:315-319
Evaluation of Active EVOH Packaging Films Incorporated with Essential oils for Quality Preservation of Grass Carp during Cold Storage
YANG Hui;YANG Fu-xin;OU Li-juan;LI Li;College of Food Science and Technology;Shanghai Ocean University;
YANG Hui;YANG Fu-xin;OU Li-juan;LI Li;College of Food Science and Technology;Shanghai Ocean University;
..............page:320-324
Effect of Film Packaging Combined with Ethylene Absorbent on Postharvest Physiology and Browning of Hawthorns
WANG Liang;ZHAO Ying-li;FENG Zhi-hong;WANG Chun-sheng;Institute of Agricultural Product Storage and Fresh-keeping;Shanxi Academy of Agricultural Sciences;
WANG Liang;ZHAO Ying-li;FENG Zhi-hong;WANG Chun-sheng;Institute of Agricultural Product Storage and Fresh-keeping;Shanxi Academy of Agricultural Sciences;
..............page:325-329
Effect of Harvest Maturity on Quality of Rosa roxburghii Tratt during Storage
ZHU Tong;XU Li;LIU Han-yu;MO Ni;SHEN Jia-qi;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;
ZHU Tong;XU Li;LIU Han-yu;MO Ni;SHEN Jia-qi;School of Liquor and Food Engineering;Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;
..............page:330-335
Effect of Different Packaging Materials on Physico-chemical Properties of Ceramic-pot Sealed Meat
GUO Yan-jing;YANG Yong;LI Jing;GONG Yang;ZHANG Ying;SUN Xia;LI Cheng;HE Li;HU Bin;College of Food Science;Sichuan Agricultural University;
GUO Yan-jing;YANG Yong;LI Jing;GONG Yang;ZHANG Ying;SUN Xia;LI Cheng;HE Li;HU Bin;College of Food Science;Sichuan Agricultural University;
..............page:336-339
Effect of Relative Humidity on the Changes in Water and Texture of Kyoho Grape during Storage
ZHU Dan-shi;ZHANG Qiao-man;CAO Xue-hui;TAO Zhen;MENG Xian-jun;LI Jian-rong;Food Safety Key Laboratory of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Research Institute of Food Science;Bohai University;College of Food Science;Shenyang Agricultural University;
ZHU Dan-shi;ZHANG Qiao-man;CAO Xue-hui;TAO Zhen;MENG Xian-jun;LI Jian-rong;Food Safety Key Laboratory of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Research Institute of Food Science;Bohai University;College of Food Science;Shenyang Agricultural University;
..............page:340-345
Effects of Low Temperature vs 1-MCP Treatment on Quality and Physiology of ‘Huaniu’ Apple during Storage
WANG Feng-xia;LU Wen-wen;YANG Li-xia;HU Li-ping;Gansu Engineering Technology Research Center for Sweet Cherry;Tianshui Normal University;College of Chemistry and Chemical Engineering;Northwest Normal University;
WANG Feng-xia;LU Wen-wen;YANG Li-xia;HU Li-ping;Gansu Engineering Technology Research Center for Sweet Cherry;Tianshui Normal University;College of Chemistry and Chemical Engineering;Northwest Normal University;
..............page:346-349
Effect of Chitosan Treatment on Quality of Fresh-cut Apple during Cold Storage
FAN Lin-lin;LI Meng-meng;FENG Xu-qiao;HAN Peng-xiang;DUAN Xiao-ming;ZHANG Bei;Food Safety Key Lab of Liaoning Province;Institute of Food Science Research;Bohai University;
FAN Lin-lin;LI Meng-meng;FENG Xu-qiao;HAN Peng-xiang;DUAN Xiao-ming;ZHANG Bei;Food Safety Key Lab of Liaoning Province;Institute of Food Science Research;Bohai University;
..............page:350-355
Application of ASLT Method in Predicting the Shelf Life of Oat Flakes
MIN Wei;LI Ju-xiu;HU Xin-zhong;LI Lu;CHEN Qiu-gui;College of Food Science and Engineering;Northwest A & F University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Seamild Biological Technology Development Co. Ltd.;
MIN Wei;LI Ju-xiu;HU Xin-zhong;LI Lu;CHEN Qiu-gui;College of Food Science and Engineering;Northwest A & F University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Seamild Biological Technology Development Co. Ltd.;
..............page:356-360
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