Volume 33, Issue 10 (2017)
Fundamental Research
Ability of acid and bile salt resistance of lactic acid bacteria and its cholesterol lowering effect from human origin
CHEN Dawei, GU Ruixia, LU Maolin, HUANG Yujun, ZHANG Chenchen, GUAN Chengran, ZHANG Yulu, and FAN Chenyu
Isolation and identification of lactic acid bacteria from fermented vegetables and in vitro resistance screening
ZHOU Xianrong, LAN Lingxia, TANG Yanyan, HUANG Shenglan, LI Yuzhu, YU Lihong, ZALN Zsolt, ZHAO Xin, and DU Muying
Analyzing of bacterial diversity involved in Aspergillus-type Douchi by 454 pyrosequencing
LI Shirui, SHI Cong, JIANG Liwen, LIAO Luyan, ZHOU Hongli, and LI Pao
Deep sequencing reveals fungal community evolution in the production of Daqu fermented different seasons
ZHU Wenyou, NIE Yao, and XU Yan
Identification of 4 polyphenolics from seeds extracts of Camellia semiserrata Chi.
WANG Weijie, CAO Qingming, LAN Fang, WANG Wenfei, and BAO Liyuan
Screening and safety evaluation of lactic acid bacteria producing fibrinolytic enzyme
YIN Mengwen, ZHOU Qian, LEI Chan, and HU Xinjie
Optimal cultivation conditions for Streptococcus salivarius BD3900 to express substances capable of inhibiting Streptococcus mutans biofilm formation
YU Yanan, WU Zhengjun, and HAN Jin
Relationship of potato starch granule and its enzymatic hydrolysis properties
ZHAN Jinling, SUN Binghua, XIE Yayun, JIN Zhengyu, and TIAN Yaoqi
Study on the quality change of soybean oil in the frying process of Chicken rice
ZHANG Gensheng, WANG Rui, YUE Xiaoxia, ZHANG Honglei, and CHI Tianqi
Safety & Inspection
Enzyme-linked sensitization biosensor detection of bisphenol A in food matrix Based on magnetic nanomaterials
XU Zhou, TANG Yao, WANG Rong, CHEN Maolong, WEN Li, and CHENG Yunhui
Research on Non-destructive methods for soluble solid content detection of astringent persimmon based on near-infrared hyperspectral technology
WEI Xuan, HE Jincheng, YE Dapeng, and JIE Dengfei
Prediction of moisture content of noni fruit powder by freeze-drying process based on PLSR and infrared spectroscopy
HE Yunxiao, ZHANG Xiaoqing, ZHANG Yang, and LIU Hong
Rapid quantitative detection of trehalose syrup component based on near infrared spectroscopy
ZHENG Ruina, XIE Ding, and YANG Qianyuan
Determination of hydrazodicarbonamide in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry
ZHAO Youyou, HUA Jin, GAO Yuanhui, ZHANG Qi, GUO Haiqian, ZHANG Xinxin, and YANG Puchen
Measurement uncertainty of 3 alkaloids in soup flavor seasoning by LC-MS/MS
MA Lixing, LU Xu, and CHEN Richun
Regional discrimination of three kinds of tea by Isotope ratio analysis
ZHANG Jianhui, WANG Xiali, HU Yonghui, FANG Xuanqi, DAI Xuan, ZHANG Li, and LIU Lansong
Legislative defects and perfection offood safety crime for food operators
HAN Jin, YANG Tongtong, and HAN Ying
Machine & Control
The effects of convey roller’s material and roughness on the automatic orientation of eggs
JIANG Song, WANG Jing, and JIA Danfeng
Study on temperature and humidity control ability of heating type heat pump drying system
WU Yaosen, GONG Li, LIU Qinghua, LIU Jun, and LONG Chengshu
Design of semi-automatic pellet racking machine
ZHANG Yaling, ZHU Wangchun, and CHENG Hao
Simulation of workspace and path design of industrial robot with six joints
LI Juchen and ZENG Yihui
Applications of virtual reality technology in food factory machine and equipment teaching
DING Yansong and CHEN Lingping
Design of 3D sugar painting creative product printing based on FDM
YANG Jianwei, HU Yanan, WANG Yi, and ZHANG Hongxing
Packaging & Design
Research on innovative design of milk packing robot based on kansei engineering
XIAO Wangqun, CHEN Long, and ZHANG Liangan
Research on traditional food packaging design incorporated with Chinese calligraphy elements
MAO Hongda
Preparation and antimicrobial activities of SPI/clove oil microcapsule films
DONG Zeng, CAO Wengen, WANG Haichao, JIA Guiqi, ZHANG Xingtao, and GAO Guizhen
Storage Transportation & Preservation
Expression of recombinant antifreeze peptide in Lactococcus lactis and its antifreeze activity
ZHANG Li, HUANG Xinyang, MA Tianyi, WU Jinhong, WANG Shaoyun, and WANG Zhengwu
Effects of antibacterial pad containing silver on the chilled meat preservation
ZHANG Chunsen, XU Dan, and ZHOU Min
Effect of the heat pump drying technology on the color and texture of preserved bergamot
ZHOU Aimei, WANG Shuang, LIU Xin, ZHONG Qingping, LIU Chunhong, HUANG Kaixin, CHEN Hanmin, and CAO Yong
Extraction & Activity
Effect of extraction process on quality and volatile flavor components of oil from macadamia nuts
SHUAI Xixiang, DU Liqing, ZHANG Ming, and TU Xinghao
Optimization of extraction technology of protein from Momordica charantia residue and its inhibitory effect on proliferation of K562 cells in vitro
LI Meijuan, HAO Jinghao, MA Tiantian, SHI Guoqing, ZHANG Xinwu, and HUANG Jihong
Effect of different extraction methods on the properties and biological activity of polysaccharides from Radix Glehniae
JING Yongshuai, ZHANG Danshen, ZHANG Ruijuan, SU Lei, PAN Mengshu, SUN Shuaishuai, WU Lanfang, and ZHENG Yuguang
Extraction optimization of volatile oil from chinese elder herb by supercritical CO2 and its composition analysis
JIANG Hongyu, LIU Yufeng, XIE Guofei, LIU Yilin, LUO Xiaofang, and WANG Zongcheng
Development & Application
Key technology on the preparation of full bean milk by minuteness wet pulverization method
YANG Xinjun, CUI Zhengwei, ZHANG Yuzhong, and DAI Ning
Preparation of iron-chelating peptides from Zanthoxylum Bungeanum seed protein using enzymatic hydrolysis
YUAN Hong, CHAI Liqin, QUAN Li, WANG Lixia, TIAN Chengrui, and WANG Xiaoyu
Optimization of rapid liquefaction process of kelp and its products analysis
CHANG Lirong, ZHAO Xiangzhong, YAO Yanyan, and WANG Xiaohui
Quality changes of yak meat under different heat medium and time
LI Shengsheng and JIN Yichao
Effect of the cassava flour on the qualities and texture characteristics of cake
WAN Gying, LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, SUN Jian, WEI Ping, and ZHOU Kui
The effects on phesicalchemical properties and surface temperature change of cut tobacco during convection drying
DUAN Kun, ZHAO Yongzhen, LU Changtong, CHEN Liangyuan, WU Wentao, ZHAO Zhiwei, WANG Hongwei, ZHENG Fengyang, LI Longfei, and ZHU Wenkui
Designing model for cigarette weight based on filling power of cut tobacco
XIANG Hu, HE Xiaoqiang, LIU Geyi, LI Shaochen, YANG Tao, WANG Long, and GUO Ge
Study on grooved filter’s selective retention to flavor in mainstream smoke
LU Ping, GU Liang, WANG Jianmin, LI Mingzhe, LI Guodong, GAO Mingqi, JI Peng, and HU Shaodong
Advances
Progress on terpenoid volatiles in citrus fruits
FENG Guirong, XIE Jiao, DENG Lili, ZENG Kaifang, and YAO Shixiang
Research progress in the studies of oligosaccharides metal complex
HE Hong, CHANG Manqian, and SONG Hongbo
Research progress of ohmic heating for food
WANG Xiaoyan, PAN Xiaoyang, CHENG Yudong, and JIN Yinzhe
Advances on bioactivity and separating methods of pitaya fruit pigment
DUAN Xiaoyan, TIAN Yan, and DENG Fangming
