1002-6630
2014 Issue 23
Structural Identification of α-1,3-Glucan Refined from Mushroom, and Preparation and Characterization of Its Oligomerization Products
ZHANG Hong-tao;FAN Zun-xiao;ZHU Li;ZHAO Xiao-liang;ZHAN Xiao-bei;Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Jiangsu Rayguang Biotech Co. Ltd.;Key Laboratory of Marine Drugs;Ministry of Education;School of Medicine and Pharmacy;Ocean University of China;
ZHANG Hong-tao;FAN Zun-xiao;ZHU Li;ZHAO Xiao-liang;ZHAN Xiao-bei;Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Jiangsu Rayguang Biotech Co. Ltd.;Key Laboratory of Marine Drugs;Ministry of Education;School of Medicine and Pharmacy;Ocean University of China;
..............page:1-6
Relationship between Physico-chemical Indexes of Lard and LF-NMR Characteristics during Frying Process
ZHAO Ting-ting;WANG Xin;LIU Bao-lin;LU Hai-yan;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
ZHAO Ting-ting;WANG Xin;LIU Bao-lin;LU Hai-yan;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
..............page:7-13
Effect of Ionic Strength on Emulsifying and Physico-chemical Properties of Pork Myofibrillar Protein
WU Ju-qing;SHAO Jun-hua;WEI Chao-gui;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Food Science Research Institute;Bohai University;
WU Ju-qing;SHAO Jun-hua;WEI Chao-gui;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Food Science Research Institute;Bohai University;
..............page:14-19
Effect of Drying Temperature and Oxygen Content on Modified Atmosphere Drying Characteristics of Carrots
CHONG Cui-juan;LIU Yun-hong;ZHU Wen-xue;LUO Lei;College of Food and Bioengineering;Henan University of Science and Technology;
CHONG Cui-juan;LIU Yun-hong;ZHU Wen-xue;LUO Lei;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:20-24
Influence of Temperature on Near-Infrared Spectroscopic Analysis Models of Alcohol and Sugar Content in Chinese Rice Wine
SHEN Fei;YING Yi-bin;LI Bo-bin;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Biosystems Engineering and Food Science;Zhejiang University;National Center for Quality Supervision and Testing of Rice Wine;
SHEN Fei;YING Yi-bin;LI Bo-bin;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Biosystems Engineering and Food Science;Zhejiang University;National Center for Quality Supervision and Testing of Rice Wine;
..............page:25-28
Properties of Xanthan from Xanthomonas campestris
ZHANG Jian-guo;HUANG Xun-juan;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
ZHANG Jian-guo;HUANG Xun-juan;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:29-32
Nutritional Properties, Staling Characteristics and Volatile Flavor Compounds of Natural Yeast Sourdough Bread
ZHANG Wei;CHENG Xiao-yan;HUANG Wei-ning;LI Yan-yan;LIU Ruo-shi;ZHANG Luan;RAYAS-DUARTE Patricia;State Key Laboratory of Food Science and Technology;Jiangnan University;Fujian Anmai High-Technology Biotechnology Co. Ltd.;Nanjing Baihobake Biotechnology International Co. Ltd.;Food and Agricultural Products Research Center;Oklahoma State University;
ZHANG Wei;CHENG Xiao-yan;HUANG Wei-ning;LI Yan-yan;LIU Ruo-shi;ZHANG Luan;RAYAS-DUARTE Patricia;State Key Laboratory of Food Science and Technology;Jiangnan University;Fujian Anmai High-Technology Biotechnology Co. Ltd.;Nanjing Baihobake Biotechnology International Co. Ltd.;Food and Agricultural Products Research Center;Oklahoma State University;
..............page:33-38
Isolation, Purification and Partial Physico-chemical Properties of Polysaccharide from Bran of Plantago asiatica L.
SHI Xiao-dan;LIN Hui-xia;YIN Jun-yi;NIE Shao-ping;State Key Laboratory of Food Science and Technology;Nanchang University;Xiamen Huaxia Vocational College;
SHI Xiao-dan;LIN Hui-xia;YIN Jun-yi;NIE Shao-ping;State Key Laboratory of Food Science and Technology;Nanchang University;Xiamen Huaxia Vocational College;
..............page:39-42
Effect of Flammulina velutipes and Agrocybe aegirit Powders on Rheological Properties of Dough
YANG Wen-jian;YU Jie;SUN Yong;MA Ning;FANG Yong;PEI Fei;HU Qiu-hui;XIANG Chun-rong;Key Laboratory of Grains and Oils Quality Control and Processing;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food Science and Technology;Nanjing Agricultural University;Beijing Food Research Institute;Zhengdong Ecological Agriculture Development Center of Zhenjiang City Dantu District;
YANG Wen-jian;YU Jie;SUN Yong;MA Ning;FANG Yong;PEI Fei;HU Qiu-hui;XIANG Chun-rong;Key Laboratory of Grains and Oils Quality Control and Processing;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food Science and Technology;Nanjing Agricultural University;Beijing Food Research Institute;Zhengdong Ecological Agriculture Development Center of Zhenjiang City Dantu District;
..............page:43-47
Effects of Phosphates on the Structure of Myofibrillar Proteins from Grass Carp Muscle
ZENG Shu-wei;LI Ji;XIONG Shan-bai;HUANG Qi-lin;National R&D Branch Center for Conventional Freshwater Fish Processing;College of Food Science and Technology;Huazhong Agricultural University;
ZENG Shu-wei;LI Ji;XIONG Shan-bai;HUANG Qi-lin;National R&D Branch Center for Conventional Freshwater Fish Processing;College of Food Science and Technology;Huazhong Agricultural University;
..............page:48-51
Stability Analysis of 1-Deoxynojirimycin in Ramulus mori Extract
LIU Chao;XU Li;LIU Jing;ZHENG Man;College of Biotechnology;Southwest University;
LIU Chao;XU Li;LIU Jing;ZHENG Man;College of Biotechnology;Southwest University;
..............page:52-56
Isolation, Purification and Physico-chemical Properties of Acidic Polysaccharides from Green Tea
DING Jing-si;NIE Shao-ping;FENG Yan-ling;WANG Jun-qiao;QUE Zhi-qiang;State Key Laboratory of Food Science and Technology;Nanchang University;
DING Jing-si;NIE Shao-ping;FENG Yan-ling;WANG Jun-qiao;QUE Zhi-qiang;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:57-60
Moisture Prediction Model of Beef Jerky during Combined Mid-Infrared and Hot Air Drying
XIE Xiao-lei;ZHANG Chun-hui;LI Xia;WANG Chun-qing;WANG Zhao-jin;MU Guo-feng;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Taizhou Senttech Infrared Technology Co. Ltd.;Inner Mongolia Meng Du Sheep Food Co. Ltd.;
XIE Xiao-lei;ZHANG Chun-hui;LI Xia;WANG Chun-qing;WANG Zhao-jin;MU Guo-feng;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Taizhou Senttech Infrared Technology Co. Ltd.;Inner Mongolia Meng Du Sheep Food Co. Ltd.;
..............page:61-66
Effect of Salt Dosage on Protein Degradation of Muscle in Sichuan Bacon during Processing and Storage
ZHANG Ping;YANG Yong;CAO Chun-ting;GONG Yang;GUO Yan-jing;Lü Shu;LIU Chao-nan;YANG Sha;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;
ZHANG Ping;YANG Yong;CAO Chun-ting;GONG Yang;GUO Yan-jing;Lü Shu;LIU Chao-nan;YANG Sha;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;
..............page:67-72
Effect of Incorporation of Brazil Sweet Orange Oil on Properties of Chitosan Films
ZHANG Yun-bin;DAI Miao-miao;WANG Jing-wen;LI Yue-xia;WANG Yi-fei;JIANG Ping-ping;LIU Xiao-yu;School of Perfume and Aroma Technology;Shanghai Institute of Technology;Shanghai Institute of Quality Inspection and Technical Research;Shanghai Delta Industry Co. Ltd.;
ZHANG Yun-bin;DAI Miao-miao;WANG Jing-wen;LI Yue-xia;WANG Yi-fei;JIANG Ping-ping;LIU Xiao-yu;School of Perfume and Aroma Technology;Shanghai Institute of Technology;Shanghai Institute of Quality Inspection and Technical Research;Shanghai Delta Industry Co. Ltd.;
..............page:73-78
Variations in Flavonoids and PAL Activity from Lycium barbarum L. during Sun-Drying
LI Peng-liang;LIAO Ruo-yu;WANG Xu;GONG Yuan;LIU Dun-hua;School of Agriculture;Ningxia University;
LI Peng-liang;LIAO Ruo-yu;WANG Xu;GONG Yuan;LIU Dun-hua;School of Agriculture;Ningxia University;
..............page:79-83
Structure of Casein Micelles from Buffalo Milk Determined by Fluorescence Spectroscopy
YANG Tong-xiang;CHEN Jun-liang;WU Kong-yang;LI Quan-yang;LI Zhi-li;KANG Huai-bin;College of Food and Bioengineering;Henan University of Science and Technology;Institute of Light Industry and Food Engineering;Guangxi University;College of Life Science;Luoyang Normal University;
YANG Tong-xiang;CHEN Jun-liang;WU Kong-yang;LI Quan-yang;LI Zhi-li;KANG Huai-bin;College of Food and Bioengineering;Henan University of Science and Technology;Institute of Light Industry and Food Engineering;Guangxi University;College of Life Science;Luoyang Normal University;
..............page:84-87
Polyphenolic Compounds and Antioxidant Activity of Fruits from Five Feijoa Varieties
LUO Ya;College of Horticulture;Sichuan Agricultural University;
LUO Ya;College of Horticulture;Sichuan Agricultural University;
..............page:88-91
Physico-chemical Properties of Myofibrillar Proteins from Cultured Crocodile(Crocodylus siamensis)
XIAO Kun;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;
XIAO Kun;WANG Xi-chang;College of Food Science and Technology;Shanghai Ocean University;
..............page:92-98
Application of Frontal Affinity Chromatography for Evaluating α-Amylase Inhibitory Activity of Five Glycoside Compounds Extracted from Rhizoma anemarrhenae
HU Yuan-yuan;GUO Hui;QIAN Jun-qing;College of Pharmaceutical Science;Zhejiang University of Technology;
HU Yuan-yuan;GUO Hui;QIAN Jun-qing;College of Pharmaceutical Science;Zhejiang University of Technology;
..............page:99-103
Predication Model for the Esterification of Cellulose with Succinic Anhydride in Li Cl/N, N’-Dimethylacetamide Solvent System
ZHONG Jin-feng;QIN Xiao-li;CHAI Xin-sheng;College of Food Science;Southwest University;State Key Laboratory of Pulp and Paper Engineering;South China University of Technology;
ZHONG Jin-feng;QIN Xiao-li;CHAI Xin-sheng;College of Food Science;Southwest University;State Key Laboratory of Pulp and Paper Engineering;South China University of Technology;
..............page:104-107
Synergistic Antioxidant Activities of Peptides Derived from Egg White Proteins and Soybean Proteins by Enzymatic Hydrolysis
RAO Sheng-qi;XU Mei-ling;GAO Lu;YANG Zhen-quan;FANG Wei-ming;School of Food Science and Engineering;Yangzhou University;
RAO Sheng-qi;XU Mei-ling;GAO Lu;YANG Zhen-quan;FANG Wei-ming;School of Food Science and Engineering;Yangzhou University;
..............page:108-113
Functional Properties of Protein from Press Cake from Tea Seed Oil Processing
MA Cheng-jin;HUANG Qun;YU Ji;XIANG Xiao-le;FENG Lei;CHEN Gong-xi;Institute of Food Science;Jishou University;Key Laboratory of Plant Resource Conservation and Utilization of Hunan Province;Jishou University;
MA Cheng-jin;HUANG Qun;YU Ji;XIANG Xiao-le;FENG Lei;CHEN Gong-xi;Institute of Food Science;Jishou University;Key Laboratory of Plant Resource Conservation and Utilization of Hunan Province;Jishou University;
..............page:114-118
Copigmentation Effect of Organic Acids on Purple Sweet Potato Anthocyanins
WANG Meng;LI Xiao-ding;LIU Shuo;ZHU Shao-hua;JIANG Hong;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
WANG Meng;LI Xiao-ding;LIU Shuo;ZHU Shao-hua;JIANG Hong;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
..............page:119-124
Effect of Mesoporous Titanium Dioxide on Photocatalytic Degradation of Four Pigments in Beverage under Natural Sunlight
WANG Jian-fei;LI Meng-di;LI Yan;LIU Yin-xuan;JIA Ying;Honghe Comprehensive Inspection Center of Quality and Technical Supervision;
WANG Jian-fei;LI Meng-di;LI Yan;LIU Yin-xuan;JIA Ying;Honghe Comprehensive Inspection Center of Quality and Technical Supervision;
..............page:125-128
Extraction, Purification and in vitro Anticoagulant Activity of Exopolysaccharides from Bifidobacterium animalis RH
LI Hui;SONG Ju-yi;LIU Lei;LI Ping-lan;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Hui;SONG Ju-yi;LIU Lei;LI Ping-lan;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:129-133
Construction and Carbon Catabolite Repression of Recombinant Bacillus subtilis PaE
LI Yuan-zhao;SUN Jun-liang;LIANG Xin-hong;ZHANG Yong-shuai;School of Food Science;Henan Institute of Science and Technology;
LI Yuan-zhao;SUN Jun-liang;LIANG Xin-hong;ZHANG Yong-shuai;School of Food Science;Henan Institute of Science and Technology;
..............page:134-138
Screening of Yeast Strains Producing β-Glucosidase from Hexi Corridor Wine-Producing Regions of Gansu Province
HOU Xiao-rui;WANG Jing;YANG Xue-shan;SHENG Wen-jun;ZHU Xia;HAN Shun-yu;College of Food Science and Engineering;Gansu Agricultural University;Key Laboratory of Viticulture and Enology in Gansu Province;Research and Development Center of Wine Industry Technology in Gansu Province;College of Life Science and Technology;Gansu Agricultural University;
HOU Xiao-rui;WANG Jing;YANG Xue-shan;SHENG Wen-jun;ZHU Xia;HAN Shun-yu;College of Food Science and Engineering;Gansu Agricultural University;Key Laboratory of Viticulture and Enology in Gansu Province;Research and Development Center of Wine Industry Technology in Gansu Province;College of Life Science and Technology;Gansu Agricultural University;
..............page:139-143
Glycosidase Activities of Oenococcus oeni from Major Wine-Producing Regions in China
QIAO Hui;LU Ke;YANG Shi-ling;XUE Chu-ran;LIU Shu-wen;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;
QIAO Hui;LU Ke;YANG Shi-ling;XUE Chu-ran;LIU Shu-wen;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;
..............page:144-150
Isolation and Identification of Five Strains from Fresh-Cut Lotus Slices with Swollen Packages
LI Xin-nan;QI Xiao-bao;YAN Shou-lei;LI Jie;WANG Hong-bin;WANG Qing-zhang;College of Food Science and Technology;Huazhong Agricultural University;
LI Xin-nan;QI Xiao-bao;YAN Shou-lei;LI Jie;WANG Hong-bin;WANG Qing-zhang;College of Food Science and Technology;Huazhong Agricultural University;
..............page:151-154
Screening of Aroma-Producing Yeast from Pickled Cabbage and Bean Paste and Its Application in Bread Fermentation
WANG Gang;XING Jia-li;YIN Bo-xing;FANG Dong-sheng;TIAN Feng-wei;LIU Xiao-ming;ZHANG Qiu-xiang;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Kangyuan Dairy Co. Ltd.;Yangzhou University;State Key Laboratory of Food Science and Technology;Jiangnan University;
WANG Gang;XING Jia-li;YIN Bo-xing;FANG Dong-sheng;TIAN Feng-wei;LIU Xiao-ming;ZHANG Qiu-xiang;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Kangyuan Dairy Co. Ltd.;Yangzhou University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:155-160
Fermentation and Characterization of Succinic Acid from Sugar-Alcohol Solution of Corn Stover
YE Xiao-jin;WANG Hong-lei;WANG Xiao-jun;XU Hong-zhang;XUE Dong-hua;School of Chemistry and Life Science;Changchun University of Technology;
YE Xiao-jin;WANG Hong-lei;WANG Xiao-jun;XU Hong-zhang;XUE Dong-hua;School of Chemistry and Life Science;Changchun University of Technology;
..............page:161-165
Expression Patterns of ACO1 Gene and Transcription Factor Md HB-1 in Apple
ZHU Min;YIN Ming-an;YE Hong-hong;REN Xiao-lin;College of Horticulture;Northwest A&F University;
ZHU Min;YIN Ming-an;YE Hong-hong;REN Xiao-lin;College of Horticulture;Northwest A&F University;
..............page:166-170
Enhancing Foaming Properties of Ovalbumin by Enzymatic Modification
HUANG Qun;YANG Wan-gen;JIN Yong-guo;CHEN Hong-jie;ZHAO Hui-yun;Institute of Food Science;Jishou University;College of Food Science and Technology;Huazhong Agricultural University;
HUANG Qun;YANG Wan-gen;JIN Yong-guo;CHEN Hong-jie;ZHAO Hui-yun;Institute of Food Science;Jishou University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:171-175
Immobilization of Bacillus licheniformis for Enhanced Production of Elastase
PAN Jin-quan;ZHONG De-guang;School of Life Science and Technology;Lingnan Normal University;
PAN Jin-quan;ZHONG De-guang;School of Life Science and Technology;Lingnan Normal University;
..............page:176-181
Optimal Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Apostichopus japonicus Intestinal Tissue
WANG Ying;ZHANG Jian;WANG Mao-jian;WANG Gong-ming;LI Qian;LIU Xin;HOU Zhi-gang;College of Food Science and Technology;Shanghai Ocean University;Shandong Marine Resource and Environment Research Institute;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;Shan Shui Co. Ltd. Shandong Province;
WANG Ying;ZHANG Jian;WANG Mao-jian;WANG Gong-ming;LI Qian;LIU Xin;HOU Zhi-gang;College of Food Science and Technology;Shanghai Ocean University;Shandong Marine Resource and Environment Research Institute;Shandong Provincial Key Laboratory of Restoration for Marine Ecology;Shan Shui Co. Ltd. Shandong Province;
..............page:182-187
Screening of Two Bacterial Strains Capable of Degrading Citrus Pomace and Their Characteristics
LI Shi-zhong;HUANG Jian-guo;LI Zhi-ling;PENG Liang-zhi;LI Yong;College of Resources and Environment;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
LI Shi-zhong;HUANG Jian-guo;LI Zhi-ling;PENG Liang-zhi;LI Yong;College of Resources and Environment;Southwest University;Citrus Research Institute;Chinese Academy of Agricultural Sciences;
..............page:188-192
Analysis of Microflora Profile in Naturally Fermented Apple Pomace
SUN Wen-jing;CHEN Yi-lun;WU Mao-yu;WANG Feng-zhong;HUANG Kun-yong;ZHU Yu-zhu;ZHOU Bo;College of Food Science and Engineering;Shandong Agricultural University;Jinan Fruit Research Institute;All China Federation of Supply and Marketing Cooperatives;Institute of Agro-products Processing Sciences and Technology;Chinese Academy of Agricultural Sciences;Biotechnology Corporation of Zhongning Mu-guang;
SUN Wen-jing;CHEN Yi-lun;WU Mao-yu;WANG Feng-zhong;HUANG Kun-yong;ZHU Yu-zhu;ZHOU Bo;College of Food Science and Engineering;Shandong Agricultural University;Jinan Fruit Research Institute;All China Federation of Supply and Marketing Cooperatives;Institute of Agro-products Processing Sciences and Technology;Chinese Academy of Agricultural Sciences;Biotechnology Corporation of Zhongning Mu-guang;
..............page:193-198
Growth Characteristics of Equol-Producing Bacterial Strains from the Intestinal Tract of Vegetarians and Optimization of Culture Conditions for Enhanced Equol Production
LI Xiao-mei;JIA Yao;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
LI Xiao-mei;JIA Yao;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
..............page:199-203
Isolation and Identification of Microorganisms from Jiangshui, a Traditional Chinese Fermented Vegetable Product
LI Xue-ping;LI Jian-hong;MENG Xian-gang;ZHENG Nan;XIE Jia-jia;School of Chemical and Biological Engineering;Lanzhou Jiaotong University;
LI Xue-ping;LI Jian-hong;MENG Xian-gang;ZHENG Nan;XIE Jia-jia;School of Chemical and Biological Engineering;Lanzhou Jiaotong University;
..............page:204-209
Effects of Storage Temperature and Inoculum Amount on the Growth of Staphylococcus aureus and Production of Enterotoxin in Whipping Cream
WANG Tong;LIN Lu;YAN Wei-ling;OU Jie;CHEN Min;College of Food Science and Technology;Shanghai Ocean University;Shanghai Food Research Institute;College of Food Science and Technology;Shanghai Ocean University;Shanghai Municipal Center for Disease Control and Prevention;
WANG Tong;LIN Lu;YAN Wei-ling;OU Jie;CHEN Min;College of Food Science and Technology;Shanghai Ocean University;Shanghai Food Research Institute;College of Food Science and Technology;Shanghai Ocean University;Shanghai Municipal Center for Disease Control and Prevention;
..............page:210-214
Randomly Amplified Polymorphic DNA Analysis of Lactic Acid Bacteria from Yak Milk from Tibet Area
JIANG Hou-yang;ZHAO Guo-hua;YANG Ji-xia;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Product Processing;
JIANG Hou-yang;ZHAO Guo-hua;YANG Ji-xia;College of Food Science;Southwest University;Chongqing Key Laboratory of Agricultural Product Processing;
..............page:215-220
Screening of Lactic Acid Bacteria with High Yield of Gamma-Aminobutyric Acid from Yellow Serofluid, the Wastewater from Tofu Production
LIU Jia-rong;LIANG Jin-zhong;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
LIU Jia-rong;LIANG Jin-zhong;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
..............page:221-225
Cloning of Prunasin Hydrolase Gene from Sweet and Bitter Apricot Kernels
BAI Yu-jia;WANG Min;TAO Yong-xia;XU Le;FENG Zuo-shan;College of Forestry and Horticulture;Xinjiang Agricultural University;College of Food Science and Pharmacy;Xinjiang Agricultural University;Luntai Plant Germplasm Resources Garden;Xinjiang Academy of Agricultural Sciences;
BAI Yu-jia;WANG Min;TAO Yong-xia;XU Le;FENG Zuo-shan;College of Forestry and Horticulture;Xinjiang Agricultural University;College of Food Science and Pharmacy;Xinjiang Agricultural University;Luntai Plant Germplasm Resources Garden;Xinjiang Academy of Agricultural Sciences;
..............page:226-231
Interaction between Purple Sweet Potato Anthocyanins and Trypsin
LIU Shuo;WANG Meng;ZHU Shao-hua;JIANG Hong;LI Xiao-ding;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
LIU Shuo;WANG Meng;ZHU Shao-hua;JIANG Hong;LI Xiao-ding;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
..............page:232-237
Screening of Gamma-Aminobutyric Acid-Producing Bacterium and Medium Optimization
XU Lin-min;ZHANG Chong;LU Zhao-xin;BIE Xiao-mei;ZHAO Hai-zhen;Lü Feng-xia;College of Food Science and Technology;Nanjing Agricultural University;
XU Lin-min;ZHANG Chong;LU Zhao-xin;BIE Xiao-mei;ZHAO Hai-zhen;Lü Feng-xia;College of Food Science and Technology;Nanjing Agricultural University;
..............page:238-244
Purification and Characterization of Recombinant Pectinase from Genetically Engineering Strain Escherichia coli BL21/p ET-pel
XU Wei;YAO Xiao-jing;FU Da-wei;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
XU Wei;YAO Xiao-jing;FU Da-wei;Key Laboratory of Food Science and Engineering;School of Food Engineering;Harbin University of Commerce;
..............page:245-248
Immunoregulatory Effect of Polysaccharide from the Seeds of Plantago asiatica L. on RAW264.7 Cells Stimulated with Lipopolysaccharide
LI Fen-fen;HUANG Dan-fei;JIANG Le-ming;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
LI Fen-fen;HUANG Dan-fei;JIANG Le-ming;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:249-252
Antioxidant Activity of Grape Seed Proanthocyanidin Extract in Aging Mouse Model
GAO Lu;WANG Ying;RAO Sheng-qi;YANG Zhen-quan;HUANG A-gen;HU Bo-ran;College of Food Science and Engineering;Yangzhou University;Changzhou Wujin Industrial and Commercial Bureau;
GAO Lu;WANG Ying;RAO Sheng-qi;YANG Zhen-quan;HUANG A-gen;HU Bo-ran;College of Food Science and Engineering;Yangzhou University;Changzhou Wujin Industrial and Commercial Bureau;
..............page:253-256
Effect of Nut Oil of Korean Pine from the Changbai Mountain on Serum and Visceral Lipids in Mice
LIU Jing-bo;WU Li-ying;DONG Hong-zhu;ZHANG Yan;LIU Tao-yan;Laboratory of Nutrition and Functional Food;College of Quartermaster Technology;Jilin University;Zuoquan NO.1 Senior High School of Shanxi Province;
LIU Jing-bo;WU Li-ying;DONG Hong-zhu;ZHANG Yan;LIU Tao-yan;Laboratory of Nutrition and Functional Food;College of Quartermaster Technology;Jilin University;Zuoquan NO.1 Senior High School of Shanxi Province;
..............page:257-261
Effect of Polysaccharides from Ganoderma atrum on Mannose Receptor of Mouse Peritoneal Macrophages
SHUAI Xiao-xue;LI Wen-juan;LIU Dan-feng;WANG Yu-ting;ZHU Ke-xue;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
SHUAI Xiao-xue;LI Wen-juan;LIU Dan-feng;WANG Yu-ting;ZHU Ke-xue;XIE Ming-yong;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:262-267
Effects of Sea Cucumber Saponins versus Starfish Saponins on Orotic Acid-Induced Fatty Liver in Rats
HAN Xiu-qing;FU Xue-yuan;XU Jie;DONG Ping;WANG Jing-feng;XUE Chang-hu;WANG Yu-ming;College of Food Science and Engineering;Ocean University of China;
HAN Xiu-qing;FU Xue-yuan;XU Jie;DONG Ping;WANG Jing-feng;XUE Chang-hu;WANG Yu-ming;College of Food Science and Engineering;Ocean University of China;
..............page:268-273
Roast Duck Quality and Safety Characteristics Based on Green Manufacturing Technology
SHI Jin-ming;WANG Yuan;PENG Zeng-qi;HUI Teng;ZHANG Ya-wei;WANG Fu-long;LI Jun-ke;CUI Bao-wei;GUO Xiu-yun;National Center of Meat Quality and Safety Control;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;
SHI Jin-ming;WANG Yuan;PENG Zeng-qi;HUI Teng;ZHANG Ya-wei;WANG Fu-long;LI Jun-ke;CUI Bao-wei;GUO Xiu-yun;National Center of Meat Quality and Safety Control;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;
..............page:274-278
Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide
ZHANG Guan-ya;HUANG Xiao-jun;NIE Shao-ping;CUI Wu-wei;State Key Laboratory of Food Science and Technology;Nanchang University;Guelph Food Research Centre;Agriculture and Agri-Food Canada;
ZHANG Guan-ya;HUANG Xiao-jun;NIE Shao-ping;CUI Wu-wei;State Key Laboratory of Food Science and Technology;Nanchang University;Guelph Food Research Centre;Agriculture and Agri-Food Canada;
..............page:279-283
Effect of Taurine on Cholesterol Level of Hep G2 Cells
ZHANG Shan;GUO Jun-xia;ZHANG Yan-zhen;ZHANG Jing;CHEN Wen;College of Applied Arts and Science;Beijing Union University;
ZHANG Shan;GUO Jun-xia;ZHANG Yan-zhen;ZHANG Jing;CHEN Wen;College of Applied Arts and Science;Beijing Union University;
..............page:284-287
Synergistic Intervention of Resistant Starch and Ganoderma lucidum Spore Powder on Glycolipid Metabolism and Oxidative Stress in Diabetic Rats
JIANG Yu-mei;YANG Yan;CHEN Xiao-shan;ZHOU Zhong-kai;School of Food Engineering and Biological Technology;Tianjin University of Science and Technology;
JIANG Yu-mei;YANG Yan;CHEN Xiao-shan;ZHOU Zhong-kai;School of Food Engineering and Biological Technology;Tianjin University of Science and Technology;
..............page:288-291
Effects of Dietary Genistein on Serum Lipid and Liver of ICR Mice
LIU Dan-feng;NIE Shao-ping;LIU Xin;LI Wen-juan;HU Xiao-juan;SHUAI Xiao-xue;State Key Laboratory of Food Science and Technology;Nanchang University;
LIU Dan-feng;NIE Shao-ping;LIU Xin;LI Wen-juan;HU Xiao-juan;SHUAI Xiao-xue;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:292-296
Progress in the Studies of the Structure-Antitumor Activity Relationship of Sulfated Polysaccharides and Its Molecular Mechanisms
LU Ke-ke;ZHANG Yue-qiao;YUAN Ya;MING Jian;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;Key Laboratory of Agricultural Products Quality Safety and Risk Assessment during Storage;Ministry of Agriculture;
LU Ke-ke;ZHANG Yue-qiao;YUAN Ya;MING Jian;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;Key Laboratory of Agricultural Products Quality Safety and Risk Assessment during Storage;Ministry of Agriculture;
..............page:297-302
Current Situation of Frozen Surimi Production and Quality Standards in China
GU Xiao-hui;YIN Bang-zhong;WANG Lian-zhu;ZHU Wen-jia;GUO Ying-ying;Yellow Sea Fishery Research Institute;Chinese Academy of Fishery Sciences;Department of Food Engineering;Weihai Ocean Vocation College;
GU Xiao-hui;YIN Bang-zhong;WANG Lian-zhu;ZHU Wen-jia;GUO Ying-ying;Yellow Sea Fishery Research Institute;Chinese Academy of Fishery Sciences;Department of Food Engineering;Weihai Ocean Vocation College;
..............page:303-307
Progress in the Study of Allergenic Proteins in Rice
LI Hai-fei;GAO Jin-yan;YUAN Juan-li;SHU Heng;LU Jun;LI Jing-jing;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;
LI Hai-fei;GAO Jin-yan;YUAN Juan-li;SHU Heng;LU Jun;LI Jing-jing;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;
..............page:308-312
Analysis of Agricultural Ecological Environment and Agriculture Products Safety in China
LU Si-jin;WEI Fu-sheng;WU Guo-ping;XU Ren-ji;China National Environmental Monitoring Centre;
LU Si-jin;WEI Fu-sheng;WU Guo-ping;XU Ren-ji;China National Environmental Monitoring Centre;
..............page:313-319
Progress in Preparation and Application of Colon-Specific Delivery Systems for Food Bioactive Components
WANG Shu-min;YE Fa-yin;LIU Jia;ZHAO Guo-hua;College of Food Science;Southwest University;
WANG Shu-min;YE Fa-yin;LIU Jia;ZHAO Guo-hua;College of Food Science;Southwest University;
..............page:320-324
Recent Progress in Research on Ellagic Acid as a Functional Component in Pomegranate
FENG Li-juan;TAO Ji-han;YIN Yan-lei;ZHAO Xue-qing;WANG Chang-jun;Shandong Institute of Pomology;
FENG Li-juan;TAO Ji-han;YIN Yan-lei;ZHAO Xue-qing;WANG Chang-jun;Shandong Institute of Pomology;
..............page:325-330
Natural Compounds:Targeting Pathways of Autophagy as Anticancer Agents
ZHANG Shu-fang;WANG Yu-fang;YUAN Hong;CHEN Ning;Graduate School;Wuhan Sports University;College of Sports Science and Technology;Wuhan Sports University;Hubei Provincial Collaborative Innovation Center for Exercise and Health Promotion;College of Health Science;Wuhan Sports University;
ZHANG Shu-fang;WANG Yu-fang;YUAN Hong;CHEN Ning;Graduate School;Wuhan Sports University;College of Sports Science and Technology;Wuhan Sports University;Hubei Provincial Collaborative Innovation Center for Exercise and Health Promotion;College of Health Science;Wuhan Sports University;
..............page:331-336
Progress in Risk Assessment of Human Phthalate Ester Exposure
BAO Jia-qin;WANG Min;GAO Xi;CHEN Bo;ZHANG Nan;DING Zhuo-ping;College of Food Science and Technology;Shanghai Ocean University;Shanghai Entry-Exit Inspection and Quarantine Bureau;Key Laboratory of Public Health Safety;Ministry of Education;School of Public Health;Fudan University;
BAO Jia-qin;WANG Min;GAO Xi;CHEN Bo;ZHANG Nan;DING Zhuo-ping;College of Food Science and Technology;Shanghai Ocean University;Shanghai Entry-Exit Inspection and Quarantine Bureau;Key Laboratory of Public Health Safety;Ministry of Education;School of Public Health;Fudan University;
..............page:337-341
Progress in Methods for Determination of Virginiamycin Residues in Foods
LAN Yang;DONG Quan;College of Food Science;Southwest University;
LAN Yang;DONG Quan;College of Food Science;Southwest University;
..............page:342-346
Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums
HOU Tuan-wei;ZHANG Hong;BI Yan-lan;CHI Juan-juan;College of Grain;Oil and Food;Henan University of Technology;Wilmar Biotechology R&D Center Co. Ltd.;
HOU Tuan-wei;ZHANG Hong;BI Yan-lan;CHI Juan-juan;College of Grain;Oil and Food;Henan University of Technology;Wilmar Biotechology R&D Center Co. Ltd.;
..............page:347-353
Advances in Biological Activities and Mechanisms of Houttuynia cordata
SUN Qian;HU Zhong-hai;SUN Zhi-gao;HUANG Qiao-juan;Citrus Research Institute;Chinese Academy of Agricultural Sciences;College of Food Science;Southwest University;
SUN Qian;HU Zhong-hai;SUN Zhi-gao;HUANG Qiao-juan;Citrus Research Institute;Chinese Academy of Agricultural Sciences;College of Food Science;Southwest University;
..............page:354-358
..............page:359
..............page:360