Farm Products Processing 2019 Vol. Issue 3

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农产品加工
Farm Products Processing

Year 2019

Issue 3

Effects of Cold Air Drying Temperature and Relative Humidity on the Quality of Oyster (冷风干燥温度和环境相对湿度对牡蛎品质的影响)

SHI Mengjia, CHEN Lijiao, ZHANG Qing, HU Yaoguang, LU Xiaodan, ZHENG Tingting, CHENG Wenjian, LIANG Peng, College of Food Science, Fujian Agriculture and Forestry University

.................. page:1-5+9

Development and Analysis of Selenium-enriched Eggs (富硒鸡蛋的开发与分析)

HAN Zhiyang, HOU Jinhui, NI Ruoxin, Food (Biology) Institute of Technology, Xuzhou University of Technology, Xuzhou Peiyuan Biological Technology Co., Ltd.

.................. page:6-9

Research on Synthesis,Antioxidant and Antitumor Activity of Selenized Pacific Oyster(Crassostrea gigas)Polysaccharide (硒化牡蛎多糖制备及其抗氧化和抗肿瘤活性研究)

DING Jiayu, QU Min, TONG Changqing, LI Wei, College of Food Science and Engineering, Dalian Ocean University

.................. page:10-14+17

The Development of Okra Nutritional Rice Flour (黄秋葵营养米粉的研制)

LIU Kangke, DENG Aihua, WANG Yun, CHEN Jie, BAI Shanshan, YI Mengyuan, College of Life and Environment Science, Hu’nan University of Arts and Science, College of Agriculture and Forestry, Hu’nan Applied Technology University

.................. page:15-17

Development of Beverage of Pomegranate and Lactic Acid Bacteria (石榴乳酸菌饮料的研制)

CHENG Zhuo, WU Song, HOU Youzhen, WANG Changjing, WANG Xiaoyun, LI Zuomei, College of Food and Biotechnology Engineering, Bengbu University

.................. page:18-20+24

Study on Pretreatments of Vacumm Low-temperature Frying Pleurotus eryngii (低温真空油炸杏鲍菇脆片的预处理工艺研究)

WU Yuhan, YANG Song, GUO Jia’gang, CHEN Min, Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences

.................. page:21-24

Study on Green-protecting and the Dynamics of Green Radish Drying by Heat Pump (青萝卜护绿与热泵干燥动力学研究)

GAO Man, LIU Xinyue, LIU Jingjing, WANG Keli, LI Yun, College of Food Science and Bio-engineering, Tianjin Agricultural University

.................. page:25-29

Study on the Technology of Lotus Root Beverage with the Fruit and Vegetable Compound (一种莲藕复合果蔬饮料的工艺研究)

ZHOU Jingru, GAO Shenghan, ZHANG Zuoyong, SUN Hanju, LI Yanhong, HE Shudong, LIU Heping, GAO Siyang, School of Food and Biological Engineering, Hefei University of Technology, Anhui Siping Develop Limited Company

.................. page:30-34

Optimization of Almond Biscuit Formula by Response Surface Method (响应面法优化杏仁饼干配方)

YAN Shike, MA Pengli, LIU Chang, LI Yun, College of Food Science and Bio-engineering, Tianjin Agriculture University, Tianjin Engineering and Technology Research Center of Agricultural Products Processing

.................. page:35-39+44

Optimization of Yadong’s Feral Strawberry Jam by Response Surface Methodology in Tibet (响应曲面法优化西藏亚东野生草莓果酱的配方研究)

ZHOU Yu, WANG Fengzhong, MENG Shengya, HU Yun, YU Cuicui, PUBU Duoji, GESANG, Institute of Agricultural Products Development and Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences

.................. page:40-44

Study on the Technology of Debittering of None-nuclear Clausena lansium (无核黄皮脱苦工艺探索)

ZHANG Yiling, LUO Shucan, LI Yuanzhi, HUANG Zengyan, College of Food Science, South China Agriculture University, Guangdong Yunan Qinqun Food Co., Ltd

.................. page:45-46+52

Application of DOE Full Factor Test in Optimizing Air Distribution Parameters of Stem (DOE全因子试验在梗丝风送参数优化中的应用)

LIU Xun, ZHENG Lifeng, LIAO Qiang, Chongqing Cigarette Factory of China Tobacoo Chongqing Industrial Co.

.................. page:47-49+52

Optimization of High Temperature Pretreatment Conditions for Corn Stover (高温预处理玉米秸秆条件的优化)

ZHAO Ming, REN Shu’an, SHI Jie, CUI Yiying, WANG Liang, QIAN Pengzhi, College of Food and Bioengineering, Qiqihar University

.................. page:50-52

The Effects of Different Processing Methods on the Content of Total Flavonoids and Polysaccharides and Antioxidant Ability of Semen cuscutae (不同炮制方法对菟丝子总黄酮和多糖含量及抗氧化能力的影响)

YAN Yuzhen, WANG Huichun, ZENG Yang, School of Life Science, Qinghai Normal University

.................. page:53-56

The Application of ICP-OES Method Analyses the Multiple Elements in Risk Management of Dairy Packaging (ICP-OES测定多种元素的方法在乳品包装风险管控中的应用)

WANG Xing, DENG Yuming, SONG Lijun, ZHANG Yajun, CHEN Chen, Inner Mongolia Yili Industrial Group Company Limited

.................. page:57-59

Determination of Proanthocyanins in Black Soybean Hulls and the Antioxidant Activity (黑豆皮中原花青素含量测定及抗氧化活性研究)

LI Yong, LI Daikui, LI Zhongping, DONG Chuan, Institute of Environmental Science, Shanxi University

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

Summary of Comprehensive Utilization of Passionflower Processing (西番莲加工的综合利用综述)

DU Lijuan, CHEN Yong, YUAN Fang, WANG Zhicun, Guangxi Normal University for Nationalities

.................. page:64-69+73

Advances in Extraction Methods and Biological Activity of Total Flavonoids from Clausena lansium and Clausena indica(Datz). Oliv. (黄皮和山黄皮总黄酮的提取方法及其生物活性的研究进展)

NIE Xiangzhen, LIU Ronghan, ZHANG Sumei, HUANG Zhong, LI Jie, TAN Xingyong, HUANG Zhen, WANG Jinghan, Guilin College of Tourism Hotel Management College

.................. page:70-73

The Development and Challenge of Private Food Enterprises:Based on the Investigation of Some Food Enterprises in Dayi County,Shaanxi Province (浅析民营中小型食品企业的困境与发展——基于陕西省大荔县部分食品企业的调研)

LI Yan, LIANG Yifan, LI Xia’ning, MAO Yazhou, SONG Shujie, College of Food Engineering and Nutrition, Shaanxi Normal University

.................. page:74-76

Research Progress of Flavored Radish (风味萝卜加工研究进展)

YU Yangyang, BU Zhibin, WEN Jing, ZOU Ying, XIAO Gengsheng, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing

.................. page:77-79

Research Progress on the Application of Lotus Seeds in Medicine and Food Homology (药食同源莲子的应用研究进展)

ZHANG Chaowen, XIE Mengzhou, WANG Yamin, XIANG Ming, ZHU Jianping, XIAO Zuowei, Hu’nan Engineering Research Center of Drug and Food Homology Functional Food, Hu’nan University of Chinese Medicine, Hu’nan Engineering Research Center for the Technology of Creation& Mannufacture of Chinese Medicine for Anti-tumor

.................. page:80-82+86

Advances in the Research on the Prevention and Treatment of Tumor-related Applications of Edible Fungus Griflola frondosa (药食用真菌灰树花防治肿瘤相关应用的研究进展)

WANG Yamin, XIE Mengzhou, ZHANG Chaowen, QU Haoyu, XIANG Ming, ZHU Jianping, XIAO Zuowei, Hu’nan Engineering Research Center of Drug and Food Homology Functional Food, Hu’nan University of Chinese Medicine, Hu’nan Engineering Research Center for the Technology of Creation &Mannufacture of Chinese Medicine for Anti-tumor

.................. page:83-86

The Dilemma and Route of the Development of Shanlan Wine Industry (山兰酒产业发展的困境及出路)

JI Jianbang, FANG Zongzhuang, KANG Xiaoning, WANG Shiping, Institute of Processing & Design of Agroproducts, Hainan Academy of Agricultural Sciences

.................. page:87-90

Exploration of Practical Teaching Mode of “Class-certificate Integration” in Food Analysis and Detection Technology Course (“食品分析与检测技术”课程“课证一体”实训教学模式探索)

LI Xia, ZHAO Miaomiao, XU Zhimin, Hanzhong Vocational and Technical College

.................. page:91-92+95

The Application of Flipped Classroom Based on Micro-lecture in Horticultural Product Analysis Experiment Teaching (微课支持下的“园艺产品质量检测”翻转课堂模式的构建)

WANG Liling, YE lin, YU jian’na, HOU Xujie, ZHANG Chunlan, College of Life Science, Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Tarim University

.................. page:93-95

The Application of Microvideo in Flipped Classroom Teaching: Taking the Food Toxicology Course as an Example (微视频在翻转课堂教学中的应用研究——以“食品毒理学”课程为例)

LIN Shaoling, JIANG Huiqin, HU Jiamiao, ZENG Shaoxiao, Fujian Agriculture and Forestry University

.................. page:96-97+101

Design and Innovation for Presentation of Teaching Food Chemistry of Major in Food Science and Engineering of Agricultural University (农业院校食品类专业“食品化学”课程说课设计与创新)

CHEN Haihua, Collage of Food Science and Engineering, Qingdao Agricultural University

.................. page:98-101

Research on the Teaching System of Food Quality Management (“食品质量管理”的教学体系研究)

LIU Yang, LAI Hong, WANG Xinhui, ZHANG Yalin, PAN Pan, College of Pharmacy and Biological Engineering, Chengdu University, Second Primary School in Neijiang

.................. page:102-103+105

Teaching Practice Exploration of Chemoinformatics Based on Moso Teach (基于蓝墨云班课开设“化学信息学”的教学实践初探)

BI Hongmei, ZHANG Jinyan, LI Yanfeng, College of Science, Heilongjiang Bayi Agricultural University

.................. page:104-105

Construction of Practical Teaching System of Wine Engineering Specialty (酿酒工程专业实践教学体系的构建)

MA Meifan, CHI Yuxia, Qilu Industry University, Shandong Academy of Sciences

.................. page:106-107+110

Application of Flipped Classroom in the Course of Wine Quality Control Technology (翻转课堂在“葡萄酒质量控制技术”课程中的应用)

XIE Chunmei, HE Lihong, Ningxia Technical College of Wine and Desertification Drevention

.................. page:108-110

Research on the Teaching System of Food Additives (“食品添加剂”教学体系研究)

CHEN Xuehong, WEI Yi, Sichuan of Life Science and Engineering, Sichuan Jiaotong University

.................. page:111-112

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