Volume 33, Issue 9 (2017)
Fundamental Research
The effects of different processing methods on expected glycemic index of cereals and legumes
CUI Yanan, ZHANG Hui, WANG Li, QIAN Haifeng, and QI Xiguang
A new and simple method for calculating the inclusion ratio of cyclodextrin supramolecules
ZHANG Weifeng, LUO Xin, WANG Jianhui, WANG Min, LIU Long, WANG Chengfeng, and NING Jingheng
Study on antioxidation stability of collagen peptides prepared from swimming bladders
ZHENG Tingting, TU Zongcai, TANG Pingping, ZHANG Lu, SHA Xiaomei, and WANG Hui
Effects of exogenous oxidation stress on glutathione synthesis in Saccharomyces cerevisiae mutant Y518
ZHENG Lixue, QI Bin, SUN Jiang, and WANG Limei
Study on isolation and application of lactic acid bacteria without biogenic amine formation from Chinese rice wine
XU Jianfen, MAO Jieqi, WEI Xiaolu, and LIU Shuangping
Degradation kinetics and transformation mechanism research of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation
YAN Yali, LIU Fuquan, ZHAO Zhifeng, GU Xuequan, and XING Yong
Probiotic properties of potato resistant starches modified by a combination of organic acid and heat-moisture treatments
LIU Yang, LI Xiaowen, ZHU Hong, XIE Tao, and YI Cuiping
Effects of γ-polyglutamic acid on functional properties of chicken myofibrillar protein
BAI Dengrong, DONG Wei, QI Xinyu, and SHANG Yongbiao
Effects of baking degrees on quality characteristics of Wuyi Rock Tea
ZHANG Lei, LIN Yanqing, LUO Liyong, and ZENG Liang
Comparison of oil characteristics between Camellia osmantha and other camellia species
CHEN Bolin, ZHONG Haiyan, LI Guiqing, ZHU Xiaoyang, and LONG Qizhi
The influence of thermal treatment on grass carp quality and volatile flavor compounds
CHEN Hui, LIU Yan, LI Zhipeng, and HUANG Lihui
Composition and positional distribution of fatty acids in triacylglycerols of three marine fish oils
ZHANG Huijun, WANG Xingguo, and JIN Qinzhe
Evaluation of textural properties and flavor substances of three varieties of fresh lotus root
HAN Xiaomiao, LUO Qing, and WU Suxi
Study on thermophysical properties of tobacco and smoke agent under different temperature
MA Yaping, LIU Chaoxian, WANG Le, ZHANG Mingjian, ZHANG Ke, DENG Nan, LU Duanfeng, TANG Jianguo, and LIU Xiangzhen
Safety & Inspection
Spectrophotometric determination of chromium content in beer yeast with safranine T
LI Renyu, HUANG Jinzhuang, LI Yongmei, and ZHOU Jiahong
Detect the content of polar components in frying oils by preparative FLASH chromatography
XUE Bin, CAO Wenming, and YIN Yujie
Design of grain moisture detection device
XU Baowen, CAI Jianrong, SUN Li, ZHANG Wensong, AN Yuting, and HE Zhenlu
Machine & Control
Dynamic analysis of high speed cam mechanism with clearance based on impact model
HE Xueming, HE Kai, WU Meiping, and JI Xiaogang
Analysis of dynamics for vibrating body of vibrating loose machine excited by single vibrating motor
DENG Chengjiang, ZHAO Yin, ZHAO Yunfei, and ZHANG Xianlian
Analysis of internal flow field and optimization of mechanism parameters of negative pressure electric heating dryer based on fluent
LIU Daoqi, FAN Chuanhui, DONG Huifeng, and LI He
Study on separation performance of an ultra-high-gravity mini-hydrocyclone for starch production
YU Jianfeng, FU Jian, XIE Yaocong, ZHENG Xiangyang, and ZHAO Jiang
Schematic design and simulation study on alkaline noodle loosening device
YIN Qiang, YANG Chuang, PENG Hui, ZHANG Guoquan, and LI Xiangfa
Research of braking way with electric control and oil free of food bucket elevator
JIN Huawei, ZHANG Xin, CHEN Qinghua, XU Shaoyang, and WANG Sai
Design of PU real time control system for beer pasteurization machine based on OPC
YANG Qingyan, ZHANG Kuibang, CHEN Rongna, and YUAN Jiabao
Storage Transportation & Preservation
Study on antibacterial activity of phenyllactic acid combinedwith food preservatives
NING Yawei, YAN Aihong, WANG Shijie, WANG Zhixin, LI Xingfeng, ZHU Hong, and JIA Yingmin
Effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis
YANG Hui, MAO Weilin, ZHAO Shouhuan, ZHAO Hongyuan, ZHANG Le, SHI Guanying, WANG Xiaomin, and WANG Zhaogai
Optimization of freeze-drying protectantfor Lactobacillus plantarum YI-Y 2013
FAN Zhennan, TONG Litao, ZHOU Sumei, and YI Cuiping
Detection on surface defect of apples by DT-SVM method
QIU Guangying, PENG Guilan, TAO Dan, and WANG Zhengrong
Effects of selenium-enriched germanium yeast on quality of Yanbian cattle beef meat during storage
ZHAO Wanzhu, GAO Yigang, WANG Zengkai, YU Shuai, LI Guanhao, and XUAN Yingchen
Extraction & Activity
Study on the antioxidant and whitening effect of rose fermented broth
ZHAO Dan, CAO Yufeng, DING Wenyu, WANG Changtao, SHI Doudou, YU Dan, ZHANG Jiachan, and LI Meng
Effect of different extraction methods on the extraction ratio and antioxidant activity of polysaccharides from Gastrodia elata Bl.
WANG Qing, LI Dandan, PAN Yunyun, and WU Wei
Optimization of extraction process assisted by ultrasonic and antibacterial activity evaluation on the protamine from silver carp
LIU Guangxian, ZHU Shuilan, HE Jialin, ZHOU Jinying, and FENG Jianxiong
Optimization of phycoerythrin extraction from Porphyra haitanensis by ultrasound & hydrolysis
KONG Xiangjia, WU Qiuying, XIE Yong, LIN Pu, and LIU Zhiyu
Extraction optimization of enzyme hydrolysis method and GC-MS analysis on oleoresin from Zanthoxylum
CHAI Liqin, YUAN Hong, WANG Lixia, LU Yuehong, and TIAN Chengrui
Development & Application
Effect of low temperature hydrostatic thawing on the quality of chicken breast
ZHANG Gensheng, ZHANG Honglei, YUE Xiaoxia, WANG Rui, and CHI Tianqi
Optimization on ultrasonic sugar permeability process and comparative analysis of textural properties of peony preserves
LI Ning, ZHU Wenxue, BAI Xiting, and MA Yitong
Purificationof flavonoids from Artemisia selengensis leaves and prepareation bake healthy biscuits with the flavonoids
LU Yongling, WANG Chen, LIANG Yuli, ZHU Kun, ZHU Xiaoyi, GUO Hongmei, and LU Lishuang
The process optimization and its aroma ingredients of durian wine
BU Jianzhen, YU Limei, ZENG Xiaofang, and LIN Shaoting
Effects of water-unextractable arabinoxylans on the qualities of traditional Chinese Youtiao
WANG Weishi, ZHANG Junhui, LI Ling, FAN Mingcong, WANG Li, QIAN Haifeng, LI Yan, ZHANG Hui, and QI Xiguang
Synthesis of acetylated acetylated cellulos materials and application in reducing aldehydes in cigarette mainstream smoke
QI Haiying, LI Guozheng, ZHOU Hao, QIU Jianhua, LI Chunguang, and SONG Weimin
Effects of stem morphology on processing and comprehensive quality of slim cigarettes
DING Meizhou, LIU Huan, LIU Qiang, LI Quansheng, LI Longfei, ZHAO Le, WANG Haibin, and WANG Hongbo
Advances
The application of modern biotechnology in food inspection
LIU Chonghui, FAN Yuchuan, XU Mingyu, and WEI Tao
Academic Contending
The influence of media supervision on food safety administration
XIONG Shouyao, DU Zhiwei, CAO Yu, NING Jingheng, CHEN Qijie, and WANG Jianhui
Oncurrent situation and developing approaches of internationalization of food science
WU Dilong, ZHOU Rui, LI Na, WU Junhui, and XU Zhou
