Antioxidant Activity of Active Polypeptide from Hypophthalmichthys Nobilis
ZHANG Xue;HAO Xiu-zhen;CHEN Fu-sheng;Food Engineering Department;He’nan University of Animal Husbandry and Economy;He’nan Industry University;

..............page:1-3+6

nong chan pin jia gong ~ zuo xue kan

..............page:2

Preparation and Antioxidant Activity of Buckthorn Fruit Oil and Vinegar Powder
ZHAO Rui-huan;CHEN Shu-jun;KANG Jun-jie;TIAN Jin-rui;HOU Jun-xian;PANG Zhen-peng;LIU Xiao-juan;ZHAO Xin;College of Life Sciences;Shanxi University;

..............page:4-6

Culture Conditions Using Maize Yellow Serofluid Producing Arachidonic Acid
LI Tong-hui;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:7-9+13

Developing a Product of Paper-process Reconstituted Tobacco with the Style of Sun-cured Red Tobacco
MA Xun;YIN Yan-fei;XIANG Hai-ying;LIU Jing;WANG Hao-ya;WANG Bao-xing;Yunnan Academy of Tobacco Science;

..............page:10-13

Development of Composite Breakfast Milk
HAN Yong-xia;LIU Ai-xia;LIU Li-qing;HAN Hai-xia;Dairy Engineering College;Light Industry Professional Technology Institute;Bailingmiao First Primary School;

..............page:14-16+20

Culture Conditions of Metschnikowia pulcherrima
GUO Dong-qi;KANG Jie;College of Life Science;Tarim University;Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Deep Processing in South Xinjiang;School of Biological Enginering;Dalian Polytechnic University;

..............page:17-20

nong chan pin jia gong ( xue kan ) gao yue

..............page:20

Effects of the Loquat Fruit’s Texture during the Sweet Water Loquat Cans Production Process
WU Shou-bo;QIAN De-kang;YANG Hua;Ningbo Orient Jiuzhou Food Trade & Industry Co.;Ltd.;Ningbo Showco Food Co.;Ltd.;Faculty of Life Science and Biotechnology;Zhejiang Wanli University;

..............page:21-23

Lozenge Technology of Bleeding Sap of Sponge Gourd
WANG Xiao-li;YANG Fan;SUN Han-ju;ZHANG Man-li;WANG Xiao;JIN Yuan;XIE Yu-peng;DING Qi;School of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:24-27+30

Application of Orthogonal Test Integrated Balance Method Optimization of Process Parameters in Tobacco Storage
ZHENG Jie;DING Kang-zhong;PANG Tian-hang;LIAO Qiang;ZHENG Li-feng;Chongqing Branch Factory of Chongqing Tobacco Industrial Corporation;China Tobacco Chuanyu Industrial Corporation;Chongqing Tobacco Industrial Corporation;China Tobacco Chuanyu Industrial Corporation;

..............page:28-30

Determination of the Composition of Walnut Meal and Enzymatic Hydrolysis Process Optimization
KANG Jun-jie;CHEN Shu-jun;ZHAO Rui-huan;HOU Jun-xian;TIAN Jin-rui;College of Life Sciences;Shanxi University;

..............page:31-34+38

Optimization of Low- salt Fermentation Conditions of Pickled Huangtang Mustard Tuber
LIU Xiao-yan;BAI Wei-dong;LONG Jun-yun;YANG Si-min;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;

..............page:35-38

The Project and Judgment Factor of the Food Safety Monitoring and Testing Mechanism for Heilongjiang Province
LIU Xin;SHI Yan-guo;GAO Jia-yan;Heilongjiang Traveling Profession College;

..............page:39-40+44

Status Quo,Problems and Relevant Countermeasures of Standard System for Potato Industry in China
ZHU Xu;WANG Xi-zhuo;SUN Jie;SUN Hai-ting;SHEN Jin;CAI Xue-bin;Chinese Academy of Agricultural Engineering;College of Horticulture;Northwest A & F University;

..............page:41-44

Discussion of Tea Fragrance Components and Protecting the Tea Fragrance
ZHANG Qi;LUO Long-xin;CHENG Qi-chun;PENG Yong-hua;CHENG Yue-shui;Shenzhen Shenbao Technology Center Co.;Ltd.;

..............page:45-47+50

Research Progress on the Technology of Withering in White Tea
ZHOU Cai-bi;ZHANG Min-xing;MU Rui-lu;CHEN Wen-pin;Department of Tea Science;College of Horticulture;South China Agricultural University;

..............page:48-50

Status and Development Direction of Detection Method for TVB-N
LIU Xue-yun;Huian County Measurement and Quality Inspection Office;

..............page:51-53

The Application and Development Prospect of Gelatin in Dairy Industry
ZHAI Li-li;Dairy Engineering College;Baotou Light Industry Vocational Technical College;

..............page:54-55

Research Progress and Application in Food Industry of Fluidization Technology
REN Xia;Patent Examination Cooperation Center of the Patent Office;SIPO;

..............page:56-59+63

Transglutaminase and Its Effect on Gel Properties of Meat Products
LI Bao-zhen;LI Hai-bin;LIU Er-zhuo;REN Fa-zheng;ZHEN Shao-bo;Pengcheng Food Subsidiary;Beijing Shunxin Agriculture Co.;Ltd.;College of Food Science & Nutritional Engineering;China Agricultural University;China Institute of Industrial Relations;

..............page:60-63

Critical Control Point Analysis on Gram Staining of Total Coliforms
YAN Song;Fuqing Testing Institute of Quality and Measurement;

..............page:64-66

Application of Two- dimensional Code in the Agricultural Products Traceability System
SHI Yu-fang;BU Yao-hua;ZHANG Jie;Inner Mongolia Business & Trade Vocational College;Hohhot Jiechuang Technology Co. Ltd.;

..............page:67-68+72

Analysis of 314 Pesticide Residue in Animal Muscles by Solid Phase Extraction- gas Chromatography- mass Spectrometry
WANG Tian-xi;Fujian Inspection and Research Institute for Product Quality;National Quality Supervision and Testing Center for Process Food;

..............page:69-72

Determination of Synthetic Coloring Agent in Beverage by High Performance Liquid Chromatography
XU Han-qi;YU Wen-jing;Inspection & Quarantine Technical Center;Suzhou entry-exit Inspection & Quarantine Bureau;Suzhou World Standard Testing Technology Co.;Ltd.;

..............page:73-74

The Approach and Analysis of Innovative Teaching Methods Applied in Food Quality Management
DU A-nan;ZHENG Yu-yan;FENG Xu-qiao;Food Science College;Shenyang Agricultural University;

..............page:75-76

Connecting with Practical Production to Enhance the Teaching Effect of Liquor Zymotechny
MA Rong-shan;ZHANG Xuan;ZHENG Yan;YAN Ting-cai;College of Food Science;Shenyang Agricultural University;

..............page:77-79+82

Teaching Contents and Teaching Methods of Food Additives Course for Food Quality and Safety Specialty
WANG Sui-lou;Department of Food Quality and Safety;China Pharmaceutical University;

..............page:80-82

Practice and Exploration on Teaching Concept of Motivation and Pragmatic——Taking Food Sensory Evaluation as an Example
ZHANG Hai-wei;HUA Zai-xin;WANG Zhi-geng;Science and Technology College of Tea and Food;Anhui Agricultural University;

..............page:83-85+88

Exploration and Practice of Curriculum Reform of Food Safety and Quality Control Based on Ability Training
TANG Gao-qi;JIANG Meng-meng;WANG Yan-ping;TIAN Jie;CAO Le-min;He’nan Vocational College of Agriculture;

..............page:86-88