Volume 34, Issue 3 (2018)
Authority Forum
Innovation status and prospect of food safety science and technology in China
ZANG Mingwu, MO Yingjie, WANG Shuo, CHEN Fang, WANG Jing, LI Xiaoman, and HOU Wei
Fundamental Research
Effect of fermented wheat bran on biochemical and baking properties of dough and bread
YANG Wendan, ZHANG Binle, ZHUANG Jing, YANG Zixuan, JIANG Hui, XU Yan, ZHENG Jianxian, HUANG Weining, and OMEDIJacob Ojobi
Influence of alkaline-ethanol filming system for wheat gluten-based films containing wheat-bran cellulose
YU Guoxian, XIAO Liyuan, WU Hejun, LI Shanshan, LUO Qingying, LIU Xingyan, CHEN Anjun, SHEN Guanghui, and ZHANG Zhiqing
Study on properties of cross-linked oxidized acetylated waxy corn starch
HUANG Xiujin and TONG Qunyi
Chemical mechanism of antioxidation of theaflavin
XIE Hong, LUO Zhicong, and LI Xican
Study of inhibition of black tea theabrownin and tea polysaccharides on lipase
LI Xianglong, LI Xiaomei, YANG Xu, TANG Lei, and XU Jingyi
Effect of different broken methods on gel structure of silver carpsurimi
WANG Lei, FAN Daming, HUANG Jianlian, ZHAO Jianxin, YAN Bowen, ZHOU Wenguo, ZHANG Wenhai, and ZHANG Hao
Study on the effect of protease on the quality of biscuits
YAO Xiaodan, XU Xueming, WU Fengfeng, and ZHOU Xing
Study on physical properties and oxidation stability of oil-in-water emulsions based on different vegetable oils
LIU Ning, CUI Junjie, JIN Yuchen, LI Cheng, CHEN Qiannan, and DAI Chunji
Study on adsorption of lead by two Lactobacillus strains
XU Ying, LI Jie, HE Dandan, and LU Jiali
Screening of lipase producing yeast and optimization of fermentation conditions from Kazak artisanal cheese in Xinjiang uighur autonomy region
LIU Fei, ZHENG Xiaoji, LI Baokun, SHI Xuewei, DONG Juan, LI Kaixiong, and ZHUGE Bin
Analysis of fatty acid composition and content in three strains of Stropharia rugoso-annulata by GC-MS
ZHAO Yan, REN Yunfei, CHEN Mingjie, ZHA Lei, SONG Xiaoxia, GUO Ligang, and WANG Chenguang
Safety & Inspection
Fisher discriminant analysis for moldy degrees of maize samples based on the feature selection of hyperspectral data
DAI Songsong and YIN Yong
Effect of degradation of nitrite by organic acids in pickles
SHANG Jingtian, WANG Xiujun, and WANG Jihui
Uncertainty evaluation of the determination of Aflatoxin B1 in peanut butter by high performance liquid chromatography
XIAO Lilong and HUA Jin
Optimization gelling medium and color developer for bacterial testing slip
GUO Dengfeng, WANG Lingjia, SHU Xiaomeng, YANG Xiao, ZHANG Wei, and ZHANG Guangfeng
Machine & Control
Computational fluid dynamic simulation flow field and pressure drop characteristics of the gas-liquid two phase flow in a static spiral cutter
XU Zhenwei, CUI Zhengwei, YUAN Fangyang, and WU Can
Study on inverse design of screw rotor profile based on NURBS curve
HUANG Hainan, HE Xueming, ZHANG Rong, and JIANG Zhengang
Research on the polynomial cam curve of variable coefficient of high-speed cam
ZHAO Manman, WU Jia, HE Xueming, and QIAN Zhifang
Experimental study on the R404A single machine two-stage refrigeration system used for marine ultra-low temperature
WANG Lei, XIE Jing, WANG Jinfeng, YANG Dazhang, and ZHOU Hongjian
Finite element simulation on plastic forming process of multi-interface tube material in lightweight food equipment
ZHU Chengjun and WANG Jing
Storage Transportation & Preservation
Study on the low temperature dormancy and survival technology of Pengze crucian carp in summer
QIN Xu, TU Zongcai, WANG Hui, ZHANG Lu, SHA Xiaomei, and ZHANG Nanhai
Effects of different storage temperature on quality and fresh-keeping of Cynoglossus Semilaevis Gunther
LI Na and XIE Jing
Effects of different frozen temperatures on the quality of freshwater prawn (Macrobrachium rosenbergii)
YU Lixia, JIANG Qixing, XIA Wenshui, XU Yanshun, WANG Bin, GAO Pei, and YANG Fang
Effects of the fresh-keeping modes on quality of flowering Chinese cabbage under simulated transportation
YANG Songxia, LU Enli, ZHU Lixue, and ZHAO Junhong
Effects of storage temperature and duration on quality properties of fresh rice noodles
ZHU Hong, WANG Fang, and YI Cuiping
Effect of low-power microwave treatment on storage quality of Kyoho Grape
CHEN Mengya, LU Jiahui, and ZHANG Haiwei
Apple surface defect detection research based on improved particle swarm optimization algorithm
CHENG Lei
Research on strawberry automatic classification based on the machine vision
YANG Tao, ZHANG Yunwei, and GOU Shuang
Extraction & Activity
Isolation and identification of immunoactive peptides from rice protein hydrolysates with medium-pressure ion exchange chromatography
CHENG Yunhui, MAO Tianmi, HUANG Lu, CHEN Maolong, WEN Li, and XU Zhou
Study on umami peptide extracted from three enzymatic hydrolysates with ethanol
YAO Yujing, YANG Zhao, HUANG Jiajia, HAN Jinhui, LIANG Zhili, and CUI Chun
Separation and identification of the hypnotic active ingredients of Schisandra chinensis
ZHANG Ziyu and XU Deping
Comparison on functional properties of oat protein extracted from different ways
XU Yingyi, XU Yanxia, and WANG Yu
Optimization of extraction process for total triterpenoids in Alisma orientalis (Sam.) Juzep. by response surface methodology
SHI Feng, CHEN Yu, ZHANG Yaqin, MA Liuhui, DOU Mingming, YANG Zhengming, and CHEN Xingfu
Isolation and purification of polysaccharides fromforage mulberry (Morus alba L.) and the research of their biological activity
WANG Lingjia, SHU Xiaomeng, XIN Wen, ZHANG Chisong, CHEN Xianggui, and YANG Xiao
Process optimization for purification and preparation of hairy antler grounds antioxidant peptide assisted by high-intensity pulsed electric fields
JIANG Wei, JIN Shenglang, and YIN Yongguang
Purification of lignans from camphor tree leaves by macroporous adsorption resins
WU Pingxiang and LI Zhonghai
Development & Application
Effects of rice bran oil on quality of the spread processed Cheese
XU Hangrong, ZHENG Yuanrong, and LIU Zhenmin
Optimization of alcohol fermentation and acid characteristics analysis in loquat vinegar production
DUAN Zhenzhen, ZHOU Caiqiong, YUAN Min, and CHANG Rong
Optimization of the compound fermentation process of red chili and pickled chili juice
WANG Wancheng, ZHAO Lingyan, and DENG Fangming
Optimization of the quantitative determination method of the burning cigarette ash integration based on ImageJ
FENG Yajie, WANG Jianmin, LIANG Miao, MU Lin, MA Shengnan, WANG Huaixu, and XU Linghe
Advances
Research progress on extraction technology and functional activity of purple sweet potato pigment
ZHAO Erlao, YAN Wei, GAO Ziyi, HUANGFU Yangxin, and ZHAO Sanhu
