1009-7848
2014 Issue 9
Research on Food Safety Comprehensive Evaluation and Food Safety Index in China
Wu Guangfeng;Chen Si;Guo Lixia;Li Yepeng;Luo Yunbo;Collage of Food Science and Nutritional Engineering;China Agricultural University;China National Center for Food Safety Risk Assessment;
Wu Guangfeng;Chen Si;Guo Lixia;Li Yepeng;Luo Yunbo;Collage of Food Science and Nutritional Engineering;China Agricultural University;China National Center for Food Safety Risk Assessment;
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A Rapid Method for Extracting Plasmids from Lactic Acid Bacteria
Zhang Bo;Li Chen;Dong Hui;Kou Tiantian;Xu Wentao;Tian Hongtao;Luo Yunbo;Food Science and Technology College;Agricultural University of Hebei;Agricultural Products Processing Engineering Technology Research Center of Hebei;College of Food Science and Nutritional Engineering;China Agricultural University;
Zhang Bo;Li Chen;Dong Hui;Kou Tiantian;Xu Wentao;Tian Hongtao;Luo Yunbo;Food Science and Technology College;Agricultural University of Hebei;Agricultural Products Processing Engineering Technology Research Center of Hebei;College of Food Science and Nutritional Engineering;China Agricultural University;
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The Effect of Different Methods of Competent Cell Preparation on Transformation Efficiency of Lactobacillus paracasei
Wang Yang;You Tian;Pan Chao;Guo Ma;Ge Jingping;Ping Wenxiang;Key Laboratory of Microbiology;College of Life Science;Heilongjiang University;
Wang Yang;You Tian;Pan Chao;Guo Ma;Ge Jingping;Ping Wenxiang;Key Laboratory of Microbiology;College of Life Science;Heilongjiang University;
..............page:14-19
Antioxidant Activity and Nutritional Characterization of Okara Fermented by Various Microorganisms
ZhuYunping;Li Xiuting;Liu Ruishan;Li Honghong;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology &Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology &Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Henan Province Miaoyu Beverage Limited by Share Ltd;
ZhuYunping;Li Xiuting;Liu Ruishan;Li Honghong;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology &Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology &Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Henan Province Miaoyu Beverage Limited by Share Ltd;
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Studies on Light-type Dry Hong Qu Glutinous Rice Wine by Multi-strain Co-fermentation
Xu Mingming;Zhang Wen;Liu Zhibin;Fang Yibin;Chen Qizheng;Ni Li;Rao Pingfan;College of Food Science and Biotechnology;Zhejiang Gongshang University;Institute of Food Science and Technology;College of Biological Science and Technology;Fuzhou University;Institute of Food Science and Technology;College of Biological Science and Technology;Fuzhou University;
Xu Mingming;Zhang Wen;Liu Zhibin;Fang Yibin;Chen Qizheng;Ni Li;Rao Pingfan;College of Food Science and Biotechnology;Zhejiang Gongshang University;Institute of Food Science and Technology;College of Biological Science and Technology;Fuzhou University;Institute of Food Science and Technology;College of Biological Science and Technology;Fuzhou University;
..............page:28-35
Study on Preparation of Antioxidative Peptides from Oat Protein by Enzymatic Membrane Reactor
Ren Qing;Zhang Xiaoping;College of Food Science;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
Ren Qing;Zhang Xiaoping;College of Food Science;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;
..............page:36-47
Preparation and Molecular Weight Distribution of Gelatin Antioxidant Peptides from Jumbo Flying Squid (Dosidicus Gigas) Skin
Mao Yuhong;Yang Wenge;Xu Dalun;Xie Guohuang;Zhang Jinjie;School of Marine Science;Ningbo University;
Mao Yuhong;Yang Wenge;Xu Dalun;Xie Guohuang;Zhang Jinjie;School of Marine Science;Ningbo University;
..............page:48-55
Preparation Technology for Seafood Flavor Peptide by Synchronously Bienzymatic and Autolytic Technology from Mussel
Zhao Yang;Chen Haihua;Liu Chaolong;Wang Yusheng;College of Food Science and Engineering;Qingdao Agricultural University;Editorial Department of Journal of QAU;Qingdao Agricultural University;
Zhao Yang;Chen Haihua;Liu Chaolong;Wang Yusheng;College of Food Science and Engineering;Qingdao Agricultural University;Editorial Department of Journal of QAU;Qingdao Agricultural University;
..............page:56-62
Extraction of Polysaccharide from Mulberry Leaves and Study on Its Hypoglycemic Function
Wang Xiangyang;Yu Xingwei;Tong Yichao;College of Food Science & Biotechnology Engineering;Zhejiang Gongshang University;
Wang Xiangyang;Yu Xingwei;Tong Yichao;College of Food Science & Biotechnology Engineering;Zhejiang Gongshang University;
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Investigation of α-glucosidase Inhibitory Activity of Banana Flower Extract
Sheng Zhanwu;Wang Hui;Zheng Lili;Ma Weihong;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Banana Genetic Improvement;Chinese Academy of Tropical Agricultural Sciences;College of Food Science;Hainan University;
Sheng Zhanwu;Wang Hui;Zheng Lili;Ma Weihong;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Banana Genetic Improvement;Chinese Academy of Tropical Agricultural Sciences;College of Food Science;Hainan University;
..............page:68-74
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Optimizing Extraction of Phytic Acid from Rubber Seed by Response Surface Methodology
Zhao Liming;Li Ming;Wang Yaosong;Qi Yi;Zhao Hefei;Zhu Song;State Key Laboratory of Bioreactor Engineering;the R&D Center of Separation and Extraction Technology in Fermentation Industry;East China University of Science and Technology;Sanya Aviation & Tourism College;State Key Laboratory of Food Science and Technology;Jiangnan University;
Zhao Liming;Li Ming;Wang Yaosong;Qi Yi;Zhao Hefei;Zhu Song;State Key Laboratory of Bioreactor Engineering;the R&D Center of Separation and Extraction Technology in Fermentation Industry;East China University of Science and Technology;Sanya Aviation & Tourism College;State Key Laboratory of Food Science and Technology;Jiangnan University;
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Optimization of Ultrasound-assisted Extraction of Porphyra Polyphenols by Response Surface Method
Li Yingchang;Zhang Xiao;Lv Yanfang;Li Bingxin;Li Jianrong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;
Li Yingchang;Zhang Xiao;Lv Yanfang;Li Bingxin;Li Jianrong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food preservation;Processing and Safety Control of Liaoning Province;
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The Research of Passive Effect for Rice Bran Lipase by Extruder
Yang Yichen;Xiao Zhigang;Liu Haifei;Gao Yang;Ye Hongjian;Wang Zhe;Department of Food;Northeast Agricultural University;Department of Grain;Shenyang Normal University;Orient Group Cereals Oils and Foodstuffs Co;Ltd;
Yang Yichen;Xiao Zhigang;Liu Haifei;Gao Yang;Ye Hongjian;Wang Zhe;Department of Food;Northeast Agricultural University;Department of Grain;Shenyang Normal University;Orient Group Cereals Oils and Foodstuffs Co;Ltd;
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The Effect of Naringinase Treatment on the Clarity and Nutrition of Guanxi Pomelo Juice
Wang Di;Yang Yuanfan;Huang Gaoling;Chen Feng;Cai Huinong;Ni Hui;College of Food and Biology Engineering;Jimei University;Fujian Provincial Key Lab of Food Microbiology and Enzyme Engineering;Food Bio-engineering Research Center of Xiamen;Department of Food;Nutrition and Packaging Sciences;Clemson University;
Wang Di;Yang Yuanfan;Huang Gaoling;Chen Feng;Cai Huinong;Ni Hui;College of Food and Biology Engineering;Jimei University;Fujian Provincial Key Lab of Food Microbiology and Enzyme Engineering;Food Bio-engineering Research Center of Xiamen;Department of Food;Nutrition and Packaging Sciences;Clemson University;
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The Role of Maillard Reaction about Glutmate in the Generation of Volatile Flavor Compounds of Jinhua Ham
Zhao Jingli;Zhao Gaiming;Liu Yanxia;Tian Wei;Zhang Jianwei;Hu Donghua;College of Food Science & Technology;Henan Agricultural University;
Zhao Jingli;Zhao Gaiming;Liu Yanxia;Tian Wei;Zhang Jianwei;Hu Donghua;College of Food Science & Technology;Henan Agricultural University;
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Effect of Preparation Technology on the Odour Characteristic and Volatile Compounds of the Essential Oil Products from Pomelo Peel
Sun Hao;Chen Feng;Ni Hui;Yang Yuanfan;Huang Gaoling;Cai Huinong;College of Bioengineering;Jimei University;Department of Food;Nutrition and Package Science;Clemson University;Research Center of Food Microbiology and Enzyme Engineering Technology of Fujian Province;Research Center of Food Biotechnology of Xiamen City;
Sun Hao;Chen Feng;Ni Hui;Yang Yuanfan;Huang Gaoling;Cai Huinong;College of Bioengineering;Jimei University;Department of Food;Nutrition and Package Science;Clemson University;Research Center of Food Microbiology and Enzyme Engineering Technology of Fujian Province;Research Center of Food Biotechnology of Xiamen City;
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Culture Medium Optimization for Producing Cellulose by Penicillium sp.1407
Wei Xiaoju;Li Jilie;Zhang Lei;Zhu Xiaoyuan;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Central South University of Forestry and Technology;Ministry of Education;
Wei Xiaoju;Li Jilie;Zhang Lei;Zhu Xiaoyuan;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Central South University of Forestry and Technology;Ministry of Education;
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Studies on Optimized Parameters of Combined Hot-Air and Microwave Vacuum Drying for Pleurotus eryngii
Chen Jiankai;Lin Hetong;Li Hui;Lin Yifen;Wang Zhiyan;College of Food Science;Fujian Agriculture and Forestry University;Department of Food and Bioengineering;Zhangzhou Institute of Technology;Institute of Postharvest Technology of Agricultural Products;Fujian Agriculture and Forestry University;Department of Biological Science and Biotechnology;Minnan Normal University;
Chen Jiankai;Lin Hetong;Li Hui;Lin Yifen;Wang Zhiyan;College of Food Science;Fujian Agriculture and Forestry University;Department of Food and Bioengineering;Zhangzhou Institute of Technology;Institute of Postharvest Technology of Agricultural Products;Fujian Agriculture and Forestry University;Department of Biological Science and Biotechnology;Minnan Normal University;
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Shelf-life Prediction Model of Fresh-cut Broccoli Based on Predictive Microbiology Theory
Xiao Lu;Fan Xinguang;Wang Meilan;Zhang Changfeng;Zhang Zhenfu;Guo Fengjun;Wang Guoli;Research Institute of Food Science and Engineering;Yantai University;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;
Xiao Lu;Fan Xinguang;Wang Meilan;Zhang Changfeng;Zhang Zhenfu;Guo Fengjun;Wang Guoli;Research Institute of Food Science and Engineering;Yantai University;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;
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Application of Hurdle Technology in the Processing and Preservation of Hairtail Products
Hu Qinglan;Yu Haixia;Yang Shuibing;Ren Xiying;Ye Xingqian;Hu Yaqin;School of Biosystems Engineering and Food Science;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;
Hu Qinglan;Yu Haixia;Yang Shuibing;Ren Xiying;Ye Xingqian;Hu Yaqin;School of Biosystems Engineering and Food Science;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;
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Application of Purified Seawater in the Processing of Squid
Ren Xiying;Yang Zhijian;Yu Haixia;Zheng Gang;Hu Yaqin;Yang Shuibing;Hu Qinglan;Ye Xingqian;College of Biosystem Engineering and Food Science;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;College of Life Science;Zhejiang University;College of Biosystem Engineering and Food Science;Zhejiang University;
Ren Xiying;Yang Zhijian;Yu Haixia;Zheng Gang;Hu Yaqin;Yang Shuibing;Hu Qinglan;Ye Xingqian;College of Biosystem Engineering and Food Science;Zhejiang University;Ocean Research Center of Zhoushan;Zhejiang University;College of Life Science;Zhejiang University;College of Biosystem Engineering and Food Science;Zhejiang University;
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Purification of Liposoluble Maize Yellow Pigment by Macroporous Resin
Li Xiaoling;Wang Shiqing;Wang Wenliang;Gong Zhiqing;Jin Qiong;Sun Hua;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Food Science and Engineering College;Qingdao Agricultural University;
Li Xiaoling;Wang Shiqing;Wang Wenliang;Gong Zhiqing;Jin Qiong;Sun Hua;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Food Science and Engineering College;Qingdao Agricultural University;
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Process Research on the Removal of Benzo(a)pyrenethe in Camellia Oil by Activated Carbon
Wu Xuehui;Li Yeqing;Zheng Yanyan;Food College;South China Agricultural University;
Wu Xuehui;Li Yeqing;Zheng Yanyan;Food College;South China Agricultural University;
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Molecular Imprinting Based Biomimetic Sensors and Its Application in Food Safety Detection
Kong Lingjie;Pan Mingfei;Fang Guozhen;He Xinlei;Xia Yinqiang;Wang Shuo;Key Laboratory of Food Nutrition and Safety;Ministry of Education of China;Tianjin University of Science and Technology;
Kong Lingjie;Pan Mingfei;Fang Guozhen;He Xinlei;Xia Yinqiang;Wang Shuo;Key Laboratory of Food Nutrition and Safety;Ministry of Education of China;Tianjin University of Science and Technology;
..............page:176-182
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Determination of Nitrofuran Antibiotic Residues in Foods by Molecularly Imprinted Solid Phase Extraction-Liquid Chromatography
Gao Wenhui;Wang Jiaojiao;Jia Yingmin;College of Biological Science and Engineering;Hebei University of Science and Technology;
Gao Wenhui;Wang Jiaojiao;Jia Yingmin;College of Biological Science and Engineering;Hebei University of Science and Technology;
..............page:183-189
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Determination of Amantadine in Fresh Eggs by LC-MS/MS
Tang Xiaoyan;Chen Dongyu;Zhou Jian;Mao Xuefei;Qiu Jing;Wang Min;Key Laboratory of Agrifood Safety and Quality;Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;
Tang Xiaoyan;Chen Dongyu;Zhou Jian;Mao Xuefei;Qiu Jing;Wang Min;Key Laboratory of Agrifood Safety and Quality;Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;
..............page:190-194
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Cloning and Sequence Analysis of the SSU1 Gene from Saccharomyces bayanus
Zhang Taikui;Zhu Fangming;Liu Xiaozhen;Zhang Hanyao;Key Laboratory of Microbial Resources Collection and Preservation;Ministry of Agriculture;Key Laboratory of Biodiversity Conservation in Southwest China;State Forest Administration;Southwest Forestry University;
Zhang Taikui;Zhu Fangming;Liu Xiaozhen;Zhang Hanyao;Key Laboratory of Microbial Resources Collection and Preservation;Ministry of Agriculture;Key Laboratory of Biodiversity Conservation in Southwest China;State Forest Administration;Southwest Forestry University;
..............page:195-201
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Isolation,Screening and Identification of Lactic Acid Bacteria from the Traditional Fermented Soybean Paste
Xin Xing;Song Gang;Zhou Xiaohang;Zhao Jingwen;Chen Li;Ge Jingping;Ping Wenxiang;Key Laboratory of Microbiology;College of Life Science;Heilongjiang University;
Xin Xing;Song Gang;Zhou Xiaohang;Zhao Jingwen;Chen Li;Ge Jingping;Ping Wenxiang;Key Laboratory of Microbiology;College of Life Science;Heilongjiang University;
..............page:202-207
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Effect of the Correlation between Textural Characteristics and Sensory Evaluation of Fast-freeze Dumpling Skins Based on the Physical Properties of Ji Mai 22 Wheat Flour
Sun Peiran;Li Xiaoting;Chen Beiying;Ren Xin;Shen Qun;College of Food Science and Nutritional Engineering;China Agricultural University;
Sun Peiran;Li Xiaoting;Chen Beiying;Ren Xin;Shen Qun;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:208-215
..............page:215
Studies on the Bacterial Community in Grass Carp Muscle Based on PCR-DGGE
Wang Jianhui;Yang Jing;Liu Yongle;Yu Jian;Wang Faxiang;Li Xianghong;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources;Changsha University of Science and Technology;
Wang Jianhui;Yang Jing;Liu Yongle;Yu Jian;Wang Faxiang;Li Xianghong;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources;Changsha University of Science and Technology;
..............page:216-223
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Changes of Proximate Composition and Taste Components in Vinasse hairtail during Processing
Zhang Jinjie;Xu Dalun;Yang Wenge;Xue Changhu;Department of Food Science;Ningbo University;College of Food Science and Engineering;Ocean University of China;
Zhang Jinjie;Xu Dalun;Yang Wenge;Xue Changhu;Department of Food Science;Ningbo University;College of Food Science and Engineering;Ocean University of China;
..............page:224-232
..............page:232
Optimization of Determination Condition of Volatile Components in Turbot by SPME-GC-MS
Xu Yongxia;Liu Ying;Li Xuepeng;Li Jianrong;Zhao Wei;Li Yujin;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Dalian Tianbao Green Food Co.Ltd;Taixiang Group;Shandong Institute of Marine Food Nutrition;
Xu Yongxia;Liu Ying;Li Xuepeng;Li Jianrong;Zhao Wei;Li Yujin;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Dalian Tianbao Green Food Co.Ltd;Taixiang Group;Shandong Institute of Marine Food Nutrition;
..............page:233-238
Studies on the Odor Active Compounds of Subcutaneous Fat of Jinhua Ham
Liu Xiaosheng;Yang Zhengmao;Du Shan;Song Huanlu;Laboratory of Molecular Sensory Science;Beijing Technology and Business University;
Liu Xiaosheng;Yang Zhengmao;Du Shan;Song Huanlu;Laboratory of Molecular Sensory Science;Beijing Technology and Business University;
..............page:239-246
..............page:246
Analysis of Structure and Composition of Glycerides of Tallow by High Performance Liquid Chromatography and Mass Spectrometry
Zeng Huiying;Gong Jingxin;Yang Zheng;Zhang Ling;Du Rongqiang;Xie Jianchun;Sun Baoguo;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Higher Institution Engineering Research Centre of Food Additives and Ingredients;Beijing Technology & Business University;
Zeng Huiying;Gong Jingxin;Yang Zheng;Zhang Ling;Du Rongqiang;Xie Jianchun;Sun Baoguo;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Higher Institution Engineering Research Centre of Food Additives and Ingredients;Beijing Technology & Business University;
..............page:247-256
..............page:256
Determination of Monosaccharide Components of Eight Varieties Jujube Water Soluble Polysaccharide by Pre-column Derivatization HPLC Method
Wang Xianghong;Ji Shuangshuang;Sheng Qinghai;Meng Xiangchen;Department of Food Science and Technology;Agricultural University of Hebei;Mengniu Dairy Company Limited;Northeast Agricultural University;
Wang Xianghong;Ji Shuangshuang;Sheng Qinghai;Meng Xiangchen;Department of Food Science and Technology;Agricultural University of Hebei;Mengniu Dairy Company Limited;Northeast Agricultural University;
..............page:257-262
Characterisation of Volatile Composition of Chinese Bayberry by SPME-GC/MS
Cheng Huan;Chen Jianle;Lin Wenwen;Chen Rongrong;Liu Donghong;Ye Xingqian;College of Biosystems Engineering and Food Science;Zhejiang University;Hangzhou Ever Maple Flavors and Fragrances Co.;Ltd;Fu Li Food Research Institute;
Cheng Huan;Chen Jianle;Lin Wenwen;Chen Rongrong;Liu Donghong;Ye Xingqian;College of Biosystems Engineering and Food Science;Zhejiang University;Hangzhou Ever Maple Flavors and Fragrances Co.;Ltd;Fu Li Food Research Institute;
..............page:263-270
..............page:271-274
..............page:275
..............page:276