Volume 31, Issue 1 (2015)
Fundamental Research
Comparison of fermentation performance and cellar mud characteristics between aging cellar and normal cellar
YU Yougui, ZHANG Wenwu, CAO Le, XU Chuanhong, MA Liqun, and YANG Zhilong
Studies on influence of succinic acid onsuppressing flavor of cigarettes
CHEN Yaoqi, HONG Yuan, XIE Wenyan, YIN Qianqian, ZENG Lingjie, and LUO Changrong
Discrimination of soup-stock by electronic tongue
CAO Zhongwen, ZHAN Gxiaoyan, and ZHOU Xiaoyan
Releasing regular of flavor compounds during enzymolysis of mussel (Mytilus edulis) and structure of the flavor peptides
ZHAO Yang, CHEN Haihua, WANG Yusheng, LIU Zhaolong, and ZHAO Chunxia
Effect of temperature on maillard reaction and antioxidant activity of the maillard reaction products derived from yellow stripe trevally(Selaroides leptolepis) fish hydrolysates
LU Bin, WANG Zhonghe, WANG Jun, ZOU Min, and FU Li
Change pattern of nutrition composition during germination of three kind of soybean
WANG Hongtao, CHEN Cheng, YU Fang, and CHEN Baohong
Sensory quality characteristics of chicken with different cooking methods
YUAN Sen, PANG Linjiang, LU Xinghua, CHENG Jiyu, LI Fang, and SONG Yusheng
Effects of ultra-high pressure treatment on microstructure of cooked chicken breast
WANG Zhijiang and JIANG Aimin
Study on test methods of crispness rice candy
ZHAO Zijun, JIA Lirong, LI Changjiang, and GAO Hong
Adsorption conditions optimization of the attapulgite on Lactobacillus cells
ZHAO Yuping, TANG Zixin, YANG Li, and FENG Yunqi
Effect of decoloring process on quality of massage base oil developed from sesame oil
ZHAO Yanru, WANG Xuede, and ZHAO Dan
Safety & Inspection
ERIC-PCR and Sau-PCR analysis of food-borne Listeria monocytogenes
ZHAO Yiming, SHI Lei, MENG Hecheng, ZHANG Zhigang, and YAN He
Accumulation and pollution assessment of heavy-metal in vegetable by Changsha section of Xiangjiang river
YUAN Liejiang, YANG Mengxing, LI Mengli, and LI Zhonghai
Analysis of unsafe factors in baked craft of betel nuts
KANG Xiaoning, JI Jianbang, and LI Liang
Analysis on feasibility of detection of melamine in liquid milk based on near-infrared spectroscopy
CHENG Wenyu, GUAN Xiao, and LIU Jing
Determination of imibenconazole in fruits and vegetables by ultra high performance liquid chromatography-tandem quadrupole mass spectrometry
CHEN Jingchun, CHEN Sheng, HE Yabin, and ZHENG Xiaoping
Determination of twelve elements in jujube by inductively coupled plasma atomic emission spectrometry (ICP—AES)
CHEN Kai, LI Jinyu, LI Qiong, and LI Huanrong
Using GC—MS and ELISA kits for comparative analysis of plasticizers in red wine
CAO Bipu, CAO Yong, MIAO Jianyin, CAO Sufang, LIU Guo, and TAN Rongwei
Package & Machine
Effects of electrostatic potentials on stalk rate
YANG Yongfa, ZHANG Ying, and CHEN Shuai
Research on toughness of cassava stalk
LI Menglin, WANG Tao, HUANG Zhigang, and YAN Mei
Flow field characteristics analysis of single vortex water washer
WU Yan, JIN Guangyuan, and CUI Zhengwei
Determination on optimal switching point of two-stage feeding in weighing packaging machine
SU Junming, LI Zhenliang, LI Ya, and LIU Baohua
Design of stacking machine for finished food boxes based on motion controller
WU Xiaoqiang, HUANG Yunzhan, and ZHAO Yongjie
Improvement and simulation on material removing mechanism of aluminum foil separator
ZHENG Yahong, LI Jiqiang, ZHANG Xuechang, and SUN Zhongjie
Storage Transportation & Preservation
Effect on preservation of fresh-cut lettuce by ozonated water combined with modified atmosphere packaging
YU Jiangtao and XIE Jing
Research on quality changes and spoilage mechanism of leisure soybean food during storage
JIANG Qionghua, ZHAO Liangzhong, LI Huaqiang, and BU Yufang
Extraction & Activity
Research on antibacterial effect of eucalyptus extracts combined with oxacillin against MRSA
CUI Haiying, ZHANG Xuejing, ZHOU Hui, ZHAO Chengting, LI Wei, and LIN Lin
Study on antibacterial activity of phenol hydroxyl from N-aryl Schiff COS derivatives
HAN Yongping, GONG Ping, and LI Keyi
Study on isolation, purification, composition and immulogical characterics of Ganoderma Lucidum body polysaccharides
YANG Hui, DAI Jun, CHEN Shangwei, and ZHU Song
Study on preparation of body wall hydrolysate of starfish Asterina pectinifera and antioxidant activity detection
LI Yubo, JI Xiaolin, LIU Shan, ZHA Yue, XIN Qiuyan, and QI Hang
Antioxidant activity of hydrolysate from corn glutelin by protamex
LIU Yue, LIU Xiaolan, ZHENG Xiqun, and ZHOU Limin
Identification andoptimization of fermentation conditions for symbiotic and epiphyte bacterium DNC2 from Strongylocentrotus intermedius
LI Zhen, ZHANG Fuyun, LI Wei, ZHAO Yu, and LU Hang
Study on antitumor activities of five kinds of wild edible mushrooms in Changbai Mountain
LI Xue, LI Pengfei, LI Xiaodong, YU Ting, JIN Qiankun, and CUI Chengbi
Analysis of nutritional and bioactive components of solid-state fermented substrate of Isaria cicadae
YU Shijun, CHAI Xinyi, and FAN Meizhen
Study on subcritical extraction of ginger oil
CHANG Dawei, SUN Jiaojiao, and LIU Shuxing
Preparation of flavor compounds from Volvariella volvacea by microwave-composite enzyme synergistic extraction
JIE Guangchuan, CHEN Hongjie, and LI Bijin
Optimizationon extracting technology of total flavonoids from Ginkgo biloba leaves by ultrasonic-assisted method
DU Ruoyuan, XIE Jing, WANG Ting, CHE Xu, and LAN Weiqing
Optimization on ultrasonic extraction technology of tannin from gallnut
LI Qianyun, ZHANG Shuangling, and ZHOU Guoyan
Purification of polyphenols from walnut peel by macroporous resin adsorption
LI Qiong, CHEN Kai, CHEN Yanqin, and LI Huanrong
Development & Application
Research on fermentation technology for buckwheat sweet rice wine by Tan-fan method
WAN Ping, LIU Hong, TANG Ling, LONG Jianbing, and PENG Lianxin
Preparation of salted eggs with low salt
SU He, YANG Ruijin, ZHAO Wei, HUA Xiao, and ZHANG Wenbin
Optimization on two kinds of extraction process for sterol in sesame oil deodorizer distillate
MA Suhuan, WANG Xuede, and LI Menghua
Optimization on conditions of protease hydrolysis for whey protein
SUN Yang, QIAN Fang, ZHAO Lei, LIU Xiaohui, and MU Guangqing
Effect of different temperature air drying conditions on quality of thompson seedless grapes
MENG Yang, LIU Fengjuan, WANG Yuhong, ZHU Chunli, HUANG Wenshu, and FENG Zuoshan
Effect of modified starch on stability of maize beverage
LI Shaohua, LONG Jiaoyan, SIJun Na, WUGuang Hui, and GAO Yuanjun
Study on stability of rice beverage
GUO Jieli, LU Shengmin, XING Jianrong, CHEN Jianbing, and TU Kang
Preparation of germinated soybean milk with household soymilk machine
JIN Zixin, YANG Ruijin, ZHU Shengbo, LIU Xinjuan, and ZHANG Wenbin
Optimization on technology of potato yogurt
WU Jianmin, LIU Shaojun, and SHAO Songlin
Processing technology of rosa sterilis yoghourt buccal tablets
YAN Xiaoyue, LIU Xing, LI Yongfu, CHEN Qinfang, ZHONG Yaoguang, and WANG Zhengwu
Advances
Research status and progress of ultra-low temperature refrigeration plant
GUO Yaojun, XIE Jing, ZHU Shixin, WANG Jinfeng, and TANG Yuanrui
Advances in heat and mass transfer models of microwave freeze-drying
YAN Shasha, DUAN Xu, REN Guangyue, and LIU Wei
Fingerprint analysis technology and its application in food
WU Shuai, LEI Sheng, YANG Xihong, GAO Qian, CHENG Dongwei, ZHANG Ling, ZHAO Wei, ZHANG Tiandong, and XIE Wancui
Research progress of health functions of wheat bran
DU Zhenya, CHEN Fusheng, and BU Guanhao
Application of calcium in fruit and vegetable industry
YU Hongguo, CHEN Fusheng, LAI Shaojuan, and ZHANG Lifen
Progress on aflatoxin removing technique
CAO Ming and FAN Mingtao
Market Analysis
Off-gas analysis in fermented foods industry
DONG Kewu and LI Lu
Academic Contending
Experience and enlightenment of food safety supervision in United States and the European union
GU Guiqin
Teaching reform and practice of food nutrition based on constructivism
NIE Xiaohua, SUN Peilong, HE Jinzhe, and MENG Xianghe
