Page 5 - 201901

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2019 Jan. Vol.37 No.1

CONTENTS

Special Edition

Contribution of Starch Components to Flavor Formation in Instant Rice Products
……………………………………………………………… JIN Zhengyu摇 MA Rongrong摇 TIAN Yaoqi(1)
Expert Forum

Variation Analysis of Cereals Mycotoxin Limit Standards of CAC,EU,USA, and China
………………………………………………………………………… SHANG Yan爷e摇 YANG Weimin(10)
Variation Analysis of Cereals Heavy Metals Limit Standards of CAC, EU, USA, and China
………………………………………… YANG Weimin摇 XU Guangchao摇 JI Lanyang摇 SHANG Yan爷e(16)

Special Studies(Chaired by Prof. LI Xiuting)
Expression, Biochemical Characterization and Structure Resolution of 茁鄄Glucosidase from Paenibacillus
barengoltzii ……………………… HUANG Ping摇 WU Shiwang摇 JIANG Zhengqiang摇 YANG Shaoqing(20)
Optimization of Fermentation Conditions for 茁鄄1,3鄄1,4鄄Glucanase Production by Aspergillus flavus
……………………… LIU Lu摇 CHEN Zhou摇 CHEN Yaoyao摇 LIU Yangliu 摇 LI Siting摇 JIA Yingmin(28)
Comparison of Immobilization Methods of Sucrose Isomerase PalI with Embedding and Crosslinking
……………………………………………… WANG Bingbing摇 ZHANG Yongji摇 LI Xianzhen摇 LI Rong(36)

Foundational Research
Study on Relativity of Polypeptides Sequence and Emulsifying Properties in White Chicken
Broth …………………………… DUAN Nana摇 ZHANG Tianrui摇 LIAO Yonghong摇 ZHOU Xiaohong(41)
Effects of Rhizoma gastrodiae Ethanol Extracts on Mycelia Polysaccharides and 茁鄄Glucan Biosynthesis Quantity of
Grifola frondosa ………… ZHONG Min摇 TANG Qingli摇 WU Tianxiang摇 LU Hongyun摇 NIE Wenqiang(47)
Surface Properties of Pediococcus pentosaceus and Antibacterial Effect
………… SUN Yanfei摇 CHEN Rui摇 WANG Lu摇 JIANG Rui摇 DENG Chun摇 HU Yuan摇 RAO Shengqi(54)
Research Progress in Flavor Chemistry of Famous Green Teas
…………………… SUN Lingxiang摇 DONG Minghui摇 GU Junrong摇 YANG Daifeng摇 WANG Meixin(62)
Applied Technology
Effect of Storage Time on Qualities of High Pressure Treated Fresh Tomato Juice
…………… MA Yue摇 WANG Huanhuan摇 WANG Yubin摇 BAI Bing摇 ZHAO Xiaoyan摇 ZHANG Chao(72)
Study on Bread鄄Baking Technology of Super Gluten Wheat Flour
…………………… MAO Fengxin摇 WANG Canguo摇 LI Haosheng摇 CHENG Dungong摇 LIU Jianjun摇
CAO Xinyou摇 GE Chao摇 WANG Kesen摇 LIU Aifeng摇 ZHAO Zhendong(78)
Extraction and Antioxidant Activities of Polyphenols in Black Jerusalem Artichoke
…………… JI Yanru摇 XU Bochao摇 YANG Qingli摇 WEI Lianhui摇 SHI Jie摇 DONG Yan摇 LIU Yufeng(84)
Preparation of Quality Control Sample for Poppy Shell in Solid Compound Spice
………………………………………… YUAN Lei摇 LI Tao摇 LIN Fang摇 WANG Yixin摇 PEI Xiaolong(90)
Effect of Process on Lipid Oxidation of Chicken Crisp Floss
………………………………… DU Mingrui摇 YANG Peizhou摇 CHENG Jieshun摇 BAI Lin摇 CAO Lili摇
JIANG Shaotong摇 SHAN Haodong(98)
Safety Supervision
Salting鄄Out Assisted Liquid鄄Liquid Extraction Coupled to UPLC鄄MS / MS for Determination of Tetracyclines
in Milk Powder …………………………………………………………………………… LUO Ruilian(104)

English Review: ZHANG Huijuan