Abstract:With the recent changes of energy and food processing policies，China embraces the great opportunity of developing fuel ethanol. According to the national plan released by the office of Premier Minister，the production of fuel ethanol will be greatly increased in the next few years. Apart from the feedstock，challenges could be from new plants design，operation efficiency，water and waste water management，education. Chinese fuel industry is still far behind world level，mindsets need to be changed and improved. The author reviews the current status of advanced technologies，advocates the immediate actions needed to be taken on engineering design and education，and finally prospects for the near future developments.

Abstract:There are few studies on strain selection and process development for brewing high acidity apple cider vinegar（total acid concentration> 100 g/L） at home and abroad . In order to improve the raw material utilization and quality of apple vinegar，a high acetic acid-yielding strain was isolated from the fermented vinegar and identified as Acetobacter pasteurianus，namely CYD159. In the feed batch fermentation，optimal parameters were obtained as follows：the initial ethanol concentration 3%（V/V），adjusted the flow acceleration rate to keep alcohol less than 3% and carried out segmentation at 36 h、66 h、85 h，respectively. Under these conditions，total acidity of apple vinegar can be up to 120 g/L，was twice the total acid concentration of single batch.

Abstract:The aim of the research was to study the volatile compounds of fermented cow milk during the fermentation and storage period at 4 ℃ using the starter strain named Streptococcus thermophilus ND03 with the method of solid phase microextraction and gas chromatography coupled with mass spectrometry（SPME-GC-MS） by three different extraction fibers. The numbers of extractions detected by different extraction fibers named 50/30 ?滋m DVB/CAR/PDMS，65 ?滋m PDMS/DVB and 100 ?滋m PDMS were 86，66 and 62，respectively. The amount and the content of volatile compounds showed significantly different between the process of fermentation and storage period. The principal component analysis results showed that aldehyde compounds，ketone compounds and heterocyclic compounds were the characteristic aroma species of samples during fermentation period. In the storage period，alcohols and nitrogen-containing compounds were the characteristic aroma species of samples named stored 0 d，namely end-point of fermentation；aromatic compounds and esters compounds were found to be the characteristic aroma species of samples named stored 1 d and 3 d；acid compounds and hydrocarbons were the characteristic aroma species of samples of stored 7 d and14 d. The sensory evaluation results suggested that the samples named stored 1 d showed good performance in color，taste，flavor and texture. All in all，Streptococcus thermophilus ND03 as the starter culture has potential industrial application prospect.

Abstract:To eliminate the undesirable flavor and improve the utilization value of durian，enzymatic extraction which contains abundant reducing sugar was prepared by adding-amylase-?琢-cellulase- glucoamylase system，and then reacted with glycine to prepare maillard reaction flavor.The addition of each enzyme in the compound enzyme system was cellulase1.2%，?琢-amylase 0.8% and glucoamylase 1.25%，and the yield of reducing sugar was taken for indicator and experiment was designed by 4 factors and 3 levels response surface method on the basis of single factor experiments.The results were analyzed by Design Expert7.1.6 software and a regression model was established.The quadratic regression equation of the model predicted that the optimal conditions were pH3.8，liquid-solid ratio 7 g·g-1，temperature 62 ℃，time 7 h and the yield of reducing sugar was 13.15%.Experiments under the optimal condition confirmed that the actual yield of reducing sugar was 12.97 %，and the error of predicted value was 1.40%. The enzymatic extraction of durian was reacted with glycine to form maillard reaction flavor with tropical fruit flavor.GC/MS analysis showed that the sulfur compounds were eliminated and many other kinds of aroma components generated in the retention of some tropical fruit flavor.

Abstract:In order to efficiently extract pectin from apple pomace，extraction of pectin by complex enzymes was studied. Firstly，three kinds of enzymes such as cellulase，xylanase and acid protease which can improve the extraction rate of pectin were selected. Then the optimum enzymes dosage were determined as 7% cellulase，9% xylanase and 5% acid protease. On the basis，the optimal enzymatic extraction parameters，i.e.，pH 4.1，extraction temperature of 54 ℃，extraction time of 1.3 h，solid-liquid ratio of 1：16 were obtained. Under these conditions，the yield of crude pectin was 40.66%，which was increased by 51.49%，compared to 26.84% for the traditional acid extraction method. The properties of pectin obtained from the enzymatic extraction were analyzed. The results showed that the content of galacturonic acid was 57.39%，and the degree of esterification was 89.41%. The range of molecular weight was mainly distributed at 217.63 kDa，16.67 kDa，and 8.17 kDa. It can be used as raw materials to prepare a series of pectin with different degrees of esterification.

Abstract:Rye is one of the most commonly used cereals in bread making. However，there are few reports about its digestive properties. Using rye flour as raw material for preparation of the defatted rye flour、deproteined rye flour and rye starch. This study investigated the effects of protein、lipid and starch on the in vitro starch digestibility、expected glycemic index（eGI） and physicochemical properties of rye flour. Significant differences among samples，and particularly between whole rye flour and starch，were observed with respect to chemical composition，swelling power and gelatinization properties. Compared with lipid removal，protease treatment had a more significant effect on in vitro starch digestibility of rye. The expected glycemic index of samples were given as follows：rye（69.19）＜ defatted rye flour（76.77）＜deproteined rye flour（79.73）＜rye starch（81.08）.

Abstract:In order to detect the Listeria monocytogenes in dairy products and clinical diarrhea rapidly，the outer primer F3 and B3，inter primer FIP and BIP were chosen as the loop-mediated isothermal amplification （LMAP） specific primers. Then a portable thermostat fluorescence detector was used as the detection platform，while the sensitivity and detection limit on genomic DNA were also determined with a standard strain of Lis. monocytegenes；Artificially contaminated 15 dairy products and 20 clinical diarrhea were served to measuring the applicability of this assay，and a Chinese national standard method （GB4789.30-2010） was used at the same time. The results showed that the sensitivity and detection limit respectively reached to 102 CFU/mL and 103 CFU/mL，while the probabilities of false positive were 0，0.03 and 0，the positive detection rate were 100%，99% and 92%. The results were essentially in agreement with the culture method of GB4789.30-2010，indicating that this real time fluorescence isothermal amplification assay is suitable for the rapid detection of Lis. monocytegenes in dairy products and clinical diarrhea.

Abstract:The effect of baking process on starch digestion of black tea bread was studied in this paper. Starch digestion curves showed that the rates of glucose release of black tea bread were different under different baking conditions. The rate of starch digestion was slowest when baking conditions were set at 190 ℃ and 15 min. This paper further studied the mechanism of this phenomenon by using HPLC analysis of tea polyphenols，the detection of tea pigments content，and α-amylase and α-glucosidase activity assays. There were no obvious changes for catechins，but the content of theaflavins，thearubigins，and theabrownins all decreased while the content of tea polyphenols with low polarity increased during baking. Baking process increased the inhibition of black tea on the activity of both α-amylase and α-glucosidase. The difference of starch digestibility of black tea bread may be due to the difference of the content of low polar tea polyphenols under different baking conditions. Therefore it is crucial to choose optimal baking condition to the develop bakery tea foods with low glycemic index（GI） value.

Abstract:To study the effect of different environment humidity on microwave drying process of carrot，moisture of different humidity（30%、50%、70%、90%） flowed the surface of carrot for different time（0.5、1.0、1.5 h）. Humidity and drying characteristic curves were analyzed and the quality of dried carrot was compared. Results showed that，the quality of dried carrot was related to the high humidity maintenance interval and the drying time. In order to improve the quality of dried carrot，longer humidification time and lower humidity of moisture should be selected. It was improved that humidification under 30%、50%、70% for 1.5 h got the better quality of dried carrot.

Abstract:The establishment of quantitative analysis method of N-glycolylneuraminic acid（Neu5Gc） based on HPLC-FLD technique has become the key to explore the mechanism of Neu5Gc reduce or increase in red meat fermentation and fermented meat products. We released the Neu5Gc in the sample by acid hydrolysis and used 4，5-Methylenedioxy-1，2-phenylenediamine dihydrochloride（DMB） as a derivatization agent. The chromatographic separation was accomplished using an Agilent ZORBAX Eclipse XDB-C18 column，etc. The results showed that the proposed method showed a good linearity between the ratio of Neu5Gc peak area and the mass concentration of Neu5Gc in the range of 25～400 μmol/L，R2＝0.999 41；The recovery of spiked samples was between 96.4%～ 99.07%；RSD was 1.2%；the instrumental had a limit of detection（LOD） of 0.001 μmol/L，and the limit of quantitation（LOQ） was 0.003 μmol/L. The Neu5Gc content of fermented red meat samples was detected to be in the range of 9.59～20.08 μg/g，with significant differences existing among these samples（p＜0.05）. The method can effectively separate the target peaks of Neu5Gc（resolution p＞1.5） with simple operation，good repeatability，high sensitivity and precision，which can be widely used for the determination of Neu5Gc in fermented red meat products.

Abstract:The strains of protease yeasts were isolated from the traditional fermented yoghurt of Xinjiang Kazak and ensure the protease activity. The protease activity was screened plates and shake flask fermentation，as the index. Five strains of high-yield protease were obtained and optimization of enzymological conditionswere studied preliminarily. The results of morphological observation and 26S rDNA sequence analysis indicated that D1-3 was Pichia kudriavzevii，E1-5 was Issatchenkia orientalis，S1-7 was Kluyveromyces marxianus，W1-10 was Candida parapsilosis and S1-16 was Saccharomyces cerevisiae. Optimizing the conditions of producing enzymes，the strains D1-3 the highest protease activity of fermentation broth was reached to 78 U/mL、S1-7 was reached to 79 U/mL、S1-16 was reached to 55 U/mL、E1-5 was reached to 82 U/mL、W1-10 was reached to 64 U/mL，we can indicated that the most proper temperature of all strains were 28 ℃ with one exception of W1-10 was 37 ℃；The initial pH，inoculation amount of strain and incubation time were 5.0，3%，48h，respectively，in that case，enzyme production reached the best.

Abstract:In order to improve the water solubility and stability of rose essential oil，the rose microemulsion was prepared by phase inversion emulsification. The microemulsion preparation process was optimized，the static headspace method had been optimised for obtaining the encapsulation efficiency of microemulsion，and the storage stability was also studied. The results showed that，the HLB value of rose essential oil was above 15.5，Tween 80 was choosed as the surfactant，ethanol was choosed as the cosurfactant，Km=2，S/O=9，magnetic stir was selected as the preparation method，40 ℃ was the suitable temperature. When 90 percent of water was present in the microemulsion，the average particle size was 10.43nm，PDI was 0.07 and encapsulation efficiency reached 89%，The microemulsion was clear and bright，and had good stability.

Abstract:To find the efficient preparation method of the immobilized trypsin，the microwave-assisted method was applied to improve the efficiency of the covalent enzyme immobilization process. The conditions of preparing immobilized trypsin under microwave irradiation with D151 resins as the carrier were optimized by use of central composite design-response surface method （CCD-RSM）. Through fitting quadratic polynomial regression equations，the optimum immobilization conditions were obtained as follows：adsorption time 1.5 h，glutaraldehyde concentration 1.0%，addition of trypsin 8.2 mg/mL，pH 5.0，crosslinking temperature 29.0 ℃，and crosslinking time 3.5 min. The immobilized trypsin was stable under the condition of 25～45 ℃ as well as pH range was 4.0～5.0 or 9.0～10.0. The immobilized trypsin still could retain 73.1% of its initial activity after reused for 8 cycles. The immobilized trypsin could keep 71.1% of its initial activity with storage at 4 ℃ after 5 weeks. Furthermore，the immobilized trypsin had higher efficiency to hydrolyze casein than free trypsin. In conclusion，the proposed microwave-assisted method is an available and efficient method to produce the immobilized trypsin with excellent catalytic properties.

Abstract:To investigate the effects of heating temperature on the volatile compounds of giant river prawn （Macrobrachium rosenbergii） by using electronic nose and headspace solid phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. E-nose can clearly distinguish shrimp treated at different temperatures. And the volatile components were similar detected in treatment groups stored at 65 and 80 ℃. According to GC-MS analysis，27、38、44、47 and 56 volatile compounds were detected in shrimp meat at 35，50，65，80 and 95 ℃ respectively. With increased temperature，the contents of alkanes in volatile compounds were increased significantly，whereas the contents of alcohols increased and then decreased，and the types of carbonyl and aromatic compounds increased relatively. The flavor of shrimp at 95 ℃ represents the cooked shrimp flavor.

Abstract:In this paper，various of reactive oxygen species were respectively added to the fermentation medium on the 4 d. After a certain time，the effection of different reactive oxygen species on laccase synthesis of white-rot fungus，was evaluated by measuring biomass and laccase activity. And then this effection was further investigated by the method of native PAGE. The experiment results show that reactive oxygen species can regulate laccase synthesis of white-rot fungus via redox regulation in cellular signaling. In addition，superoxide anion inhibits laccase synthesis，but hydrogen peroxide and hydroxyl radical promote it obviously. These results are very important for researching biosynthesis regulation of laccase and interaction between plant and pathogen，which can be used for biological protection.

Abstract:Investigation on the dominant spoilage pseudomonas from the chilled silver carp filets at the end of shelf life was carried out and then antibacterial experiment were conducted to determine the antibacterial activities of cystatin to the identified dominant spoilage pseudomonas. Firstly，the dominant spoilage Pseudomonas were isolated at the end of shelf life from the chilled silver carp fillets storaged at 4 ℃.Subsequently，physiological and biochemical method combined with 16S rRNA genes were conducted to identify these spoilage pseudomonas.After that，these strains were inoculated back to chilled silver carp filets at 4 ℃ and aerobic condition. TVB-N，the total number of bacterial colony combined with sensory evaluation were measured to evaluate the putrefying ability of these strains. Moreover，the experiments of filter paper diffusion and nutrient broth was both conducted to determine the antibacterial activities of cystatin to the identified dominant spoilage pseudomonas. The results in the present study demonstrated that the main putrefying strains were pseudomonas fluorescens and Pseudomonas fragi corresponding to the percent of 63.3% and 26.7% respectively. Pseudomonas fluorescens owned the stronger putrefying ability than Pseudomonas fragi. The antibacterial activity of the cystatin to the two dominant putrefying pseudomonas was dose-dependent.

Abstract:The effect of blanching process on the quality of frozen boiled crayfish was studied. The relationship between the crayfish's total proteolytic activity after blanching and the color，texture and sensory score of frozen boiled crayfish was explored. The results showed that the time of complete deactivation of crayfish's total proteolytic activity was shortened with the increase of blanching temperature. The value of a and b of frozen boiled crayfish product increased with the increase of temperature and time. The hardness，chewiness and elasticity of products' tail all increased with the increase of blanching temperature，but increased first and then decreased with the increase of blanching time. The blanching in the temperature range of 100~105 ℃and the time range of 3~5 min made the crayfish protease activity deactivated completely，the corresponding frozen boiled crayfish products are more ideal.

Abstract:Aroma compositions of wine were one of the important factors which influenced the quality of wine. Optimal conditions were obtained via headspace solid phase microextraction（HS-SPME） to analyze aroma substances in ginkgo wine by response surface method，in order to get more accurate results by chromatography. For optimization of component extracted from ginkgo grape wine by HP-SPME，the extraction conditions were investigated using single factor and response surface methodology based on Box-Benhnken design principles. The extraction temperature，extraction time and sample volume were used as main factors when the total peak area of chromatogram was taken as response value in this study. Meanwhile，HS-SPME and gas chromatography coupled with mass spectrometry（GC-MS） were used for the qualitative determination of volatile compounds in Ginkgo wine samples. The results indicated that the optimal extraction was achieved under the following conditions：extraction temperature 55 ℃，extraction time 42 min and sample volume 6 mL. Under the above conditions，31 different compounds were identified in Ginkgo grape wine samples，including 15 esters，3 fatty acids，8 higher alcohols，4 carbonyl compounds and 1 phenol compounds. Among those，esters had the highest levels，and the calculation of OAV allowed the determination of the volatile compounds the presented the greater contribution to ginkgo grape wine aroma. There were 23 volatile compounds with OAV >1 among those compounds which were detected in gingko wine. The results indicated that most compounds were showed the contribution to wine aroma，especially isopentyl alcohol，phenethyl alcohol，ethyl acetate，isoamyl acetate，ethyl hexanoate，ethyl acetate and acetaldehyde.

Abstract:The study was conducted to regulate the cooking time and temperature of broiling，frying，pan-frying process so as to select the optimal conditions of high temperature. The purpose of the present study was to provide a theoretical basis for consumers to choose a reasonable cuisine method with less harmful substances. The measurement indexes of moisture，protein，fat and fatty acids contents are used to evaluate the nutritional quality of beef products comprehensively. The results show that broiling，frying and pan-frying have a significant influence on the nutritional quality respectively（P<0.05）. A comprehensive analysis revealed that the raw beef maintained higher nutritional quality being broiled for 40 min under the temperature of 160 ℃，at the temperature of 226~228 ℃，fried 3 min and pan-fried 2~3 min.

Abstract:In the present research，the effects of inductive methodology treating on the acid hydrolyzed corn starch were studied by changing the frequency of voltage，concentration of acid solution and starch suspension. The content of reducing sugar，differential scanning calorimetry（DSC） and Laser multi-angle gel chromatography system were used to analyze the influences on properties of corn starch after alternating electric field assisted acid hydrolysis. The reducing sugar content produced by acid hydrolysis assisting by electric field was higher than non-electric field samples. And in 0.15mol/L acid and 8% starch suspension，the reducing sugar yield could increase by 52.07% and 42.38% than controls（P<0.05），respectively. Compared to the non-electric field acid starch，gelatinization temperature and enthalpy were a bit reduced（P<0.05），and the molecular weight decreased faster after 15 h treating with electric field.

Abstract:In order to identify the honey adulteration，this paper present a new high performance liquid chromatography method，coupled with chemometric analysis，used to identification of adulterated honey. The sugar composibion of 33 honey samples obtained from different areas were separated and detected by HPLC-ELSD equipped with Amide column，The method relies on the use of chemometric methods to process chromatograms in order to achieve a better discrimination between authentic and adulterated honeys by partial least squares-discriminant analysis（PLS-DA）. This approach was investigated using honey samples adulterated from 10% to 30% with high fructose syrup and maltose syrup. Good result were obtained in the characterization of authentic and adulterated samples：92.5% of good classification in the training set and 100% in the test set.

Abstract:Surface response optimized and extraction total flavonoids and determination of main compounds in kushui rose，under this condition，using Ultra Performance Convergence Chromatography（UPC2） to determined quercetin and kaempferol in total flavonoids. The parameters of extraction technology of total flavonoids from kushui rose were optimized by four factors and three levels response methodology using ethanol concentration，issue-liquid ratio，extraction time and extraction temperature as the response factors and with yeild rate of total flavonoids as response value. The results shows that the optimal extraction technology was as follows：ethanol concentration 66％，issue-liquid ratio 16：1（mL/g），extraction time 120min and extraction temperature 70 ℃. Under these conditions，every sample was tested three times，the maximal yield of total flavonoids reached 5.85 mg/g. The total flavonoids the same as model predicated contents which was 5.87mg/g. The technology can be used as the extraction process of total flavonoids from kushui rose. This article also studied the content of quercetin and kaempferol in total flavonoids. Quercetin and kaempferol in a range of good linearity，the correlation coefficient was 0.998 2~0.999 3；precision（RSD） were less than 1.76%；the average recovery was 96.05%~101.15%. This methods was suitable to rapid detection of quercetin and kaempferol in total flavonoids.