1Optimization of Microwave Hot-Air combined Drying Process for Gray Jujube Slices with Low Browning DegreeZHANG Ming, MA Chao, ZHANG Bo-hua, HE Yi, MA Min, SONG YeProcess1-42Optimization of Resin Reducing Acid Process of Green Orange Juice and Preliminary Development of Green Orange-Honey JuiceLI Ying-rui, MA Yu-rong, ZHAO Ling, WU Jia-zhen, LIU Li-yuan, ZHANG Ying-li, NAN Li-jun, CHEN JingProcess5-103Development of Walnut and Pea MilkLI Guo-ping, WANG Jun-neng, ZHU Wen-xiu, SUN Xu-fen, CHENG Wei-zhong, LI Bo-sheng, WU Shu-qingProcess11-164Process Development of Sponge Cake with Black Garlic and Red DateMA Yong-jie, HU Hui-jie, GAO Xue-nan, DU Yong-fang, WANG Rui-jie, HU Xue-jing, LI Hai-yu, WANG WeiProcess17-235Development of Jelly with Rose,Aloe and Grape SeedsZHU Wen-xiu, SUN Xu-fen, LI Guo-ping, WANG Jun-neng, LI Bo-sheng, CHEN Wen, WU Shu-qingProcess24-286Research and Development of Orange and Spinach Macaroon CookieZHANG Ai-qing, XU Xin-xin, LIU Xi-feng, JIA Run-qi, ZHANG Ban-wen-zhuo, LU Zhen-liangProcess29-347Study on the Technology and Sensory Quality of Asparagus Rice NoodlesZHU Yan, PANG Bing-yue, PENG Ling, HUANG Xue-bing, CHEN Jiao-jiao, ZHOU Run-zhiProcess35-418Development of Compound Milk Beverage of Quinoa and Red Bean GrainsLI Guo-ping, SUN Xu-fen, CHENG Wei-zhong, ZHU Wen-xiu, WANG Jun-neng, LIU Zhen-xiang, WU Shu-qingProcess42-469Application and Development of Vacuum Freeze Drying Technology in Fruits and VegetablesWANG TaoProcess47-5010Development of Orange Pea Compound BeverageZHU Wen-xiu, LI Bo-sheng, LI Guo-ping, SUN Xu-fen, WANG Jun-neng, CHEN Wen, WU Shu-qingProcess51-5511Effects of Ethanol Fumigation Treatments on the Quality of Postharvest Plum FruitsTAN Dan, LUO Dong-lan, BA Liang-jieCirculation and Preservation56-6012Effect of Rose Essential Oil and Chitosan Composite Coating on Strawberry PreservationCHE Yu-qing, ZHANG Hong, ZHAO Yi, ZHANG Hui-xinCirculation and Preservation61-6613Effect of Different Preservatives on the Aroma Composition of Qin'an Peach during StorageMA Wei-chao, KANG Yan-li, LI Yi-jingCirculation and Preservation67-73,11114Study on Functional Evaluation of Three Kinds of Edible Fungus Polysaccharides and Their Compound PolysaccharidesZHANG Bo-hua, ZHANG Ming, FAN Qi, WANG Chong-dui, YANG Li-feng, MENG Xiao-feng, MA ChaoComprehensive Utilization74-7915One-step Microwave Curing-dehydration of Polygonatum cyrtonema Hua Tuber Slice:Phytochemicals,Water State and MicromorphologyLI Zhi-qian, LI Zhan-ming, WU Yu-ling, YU YueComprehensive Utilization80-8716Effects of Natural Active Ingredients from Fruits and Vegetables on Male Reproductive DysfunctionZHANG Yao-yao, HAO Jia-mei, ZHANG Bo-lin, REN Jian-wuComprehensive Utilization88-9317Study on Active Components and Physica Extraction Technologies of Edible FungiMA Chuan-gui, ZHANG Zhi-xiu, SUN Si-sheng, WANG Chun-yanComprehensive Utilization94-10018Research Progress on Extraction Methods of Dietary Fiber from FruitZHANG Jing, HUANG YueComprehensive Utilization101-10419Composition Changes of Catechins in Chestnut Peel Before and After Digestion based on Widely Targets MetabolomicsLEI Si-chao, ZHANG Jia-yin, ZHAO Hong-tao, LI Hao-nan, YANG FangQuality Control105-11120Nitrogen,Phosphorus and Chlorine Co-doped Carbon Dots for Rapid Detection of Tartrazine in Food SamplesLIU Ling-fei, SUN Hui-juan, QIAO Min-jie, HU Qin, YANG Zhen-quan, HE Hai-lin, ZHAO Sheng-yan, XIAO Li-xiaQuality Control112-119 