Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread
ZHANG Si-jia, ZHANG Wei, SU Xiao-qin, OJOBI Omedi-jacob, XU Yan, HUANG Wei-ning, LI Ning, ARNAUT Filip
2015(19):49-53. DOI:10.13386/j.issn1002-0306.2015.19.001
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Effect of storage time on the functional properties of rice bran globulin
CAI Yong-jian, WU Wei, WU Xiao-juan, ZHANG Qi, YE Jian-fen, ZHONG Shu-jun, YANG Wei-xia
2015(19):54-57. DOI:10.13386/j.issn1002-0306.2015.19.002
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Comparison of Yangguang- pork and normal chilled meat on eating quality and chemistry index
LIU Deng-yong, DONG Li, WANG Le-Tian, YAO Jin-ying, TAN Yang
2015(19):58-61. DOI:10.13386/j.issn1002-0306.2015.19.003
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Study on the adsorption of whey protein isolate on the insoluble calcium particles
WEN Li-jie, LIU Ying-di, LIU Xiao-ming, HU Jin-hua, ZHOU Peng
2015(19):62-67. DOI:10.13386/j.issn1002-0306.2015.19.004
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Study on protein degradation during the processing of Yi- Luxian Bass
HAO Zi-na, LI Zhen-xing, WANG Tian-tian, ZHANG Shu-yu, LIN Hong, WU Yan-yan
2015(19):68-72. DOI:10.13386/j.issn1002-0306.2015.19.005
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Study on quality changes during processing of hot smoked sturgeon
LI Xiao-Yan, HAO Shu-Xian, LI Lai-Hao, YANG Xian-Qing, HUANG Hui, WEI Ya
2015(19):73-77. DOI:10.13386/j.issn1002-0306.2015.19.006
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Changes of Patinopecten yessoensis microbial ecology and nutrition components during the process of depuration
FAN Wen, FU Run-ze, SHEN Jian, LI Guo-wei, XU Wen-qi
2015(19):78-83. DOI:10.13386/j.issn1002-0306.2015.19.007
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Calcium sensitivity of different HM pectins and their effect on stability of acid milk beverage
TIAN Fen, WANG Yin-juan, OU Kai, JIN Shi-he, LI Luo-fei, ZHANG Jia-jia, WU Wei-du, GAO Xing-hua
2015(19):83-86. DOI:10.13386/j.issn1002-0306.2015.19.008
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Research of preparation and performance of Chitosan- Gelatin- Octadecoic acid composite films
LIU Ying, WANG Peng-li
2015(19):87-91. DOI:10.13386/j.issn1002-0306.2015.19.009
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Comparison of Maillard reaction effect of honey,xylose and glucose with Lamb
MA Ning, LIU Shao, WU Shuang, CHEN Tao, FU Xiao-ping
2015(19):91-94. DOI:10.13386/j.issn1002-0306.2015.19.010
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Comparison of milk fat globule,Lipoprotein Lipase activity and free fatty acids from two breeds milk
WANG Feng-mei, LIANG Qi, WEN Peng-cheng, ZHANG Yan, HUANG shao-hai
2015(19):95-100. DOI:10.13386/j.issn1002-0306.2015.19.011
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Bio- accumulation and release characteristic of Cd in Mytilus Edulis
WANG Xiao-ling, ZHANG Bin, SHI Zhou-rong, YU Xiao-wen, LUO Hai-jun
2015(19):101-106. DOI:10.13386/j.issn1002-0306.2015.19.012
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Study on anti- yeast activity of active fraction obtained from Urena lobata L.leaves
WANG Jie, QIU Chen, ZHONG Kai, GAO Hong, HUANG Yi-Na, GAO Xiao-Ling, XU Zheng-Jun
2015(19):107-111. DOI:10.13386/j.issn1002-0306.2015.19.013
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Study on the bacteriostasis and antioxidation of Alpinia officinarum Hance volatile oil
HUANG Sai-jin, YIN Ai-wu, LUO Zi-ying, ZHOU Hui-min
2015(19):112-115. DOI:10.13386/j.issn1002-0306.2015.19.014
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Effects of different drying methods on chemical properties and antioxidant activities of polysaccharides extracted from Epimedium
XU Zhou, LIU Jing, FENG Shi-ling, SHEN Shi-an, LIU Lu, XIANG Chun-rong, DING Chun-bang
2015(19):116-119. DOI:10.13386/j.issn1002-0306.2015.19.015
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Study on the correlated experiment of mechanical properties and chemical compositions of potato buds
GONG Zi-wei, GUO Wei-jun, SUN Wei, WANG Fen-e, WU Jian-min
2015(19):120-123. DOI:10.13386/j.issn1002-0306.2015.19.016
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Comparison on the properties of fruit powder of different guava cultivars
LI Guo-peng, ZHU Wan-chi, CHEN Qian-xin, LIU Yang-yang, HU Xiao-jun, LIN Li-jing, LI Ji-hua
2015(19):124-127. DOI:10.13386/j.issn1002-0306.2015.19.017
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Quality analysis of Qula maded from different raw milk
WANG Lin-lin, HAN Ling, HAN Shuang, WU Yue
2015(19):128-132. DOI:10.13386/j.issn1002-0306.2015.19.018
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Composition and antioxidant activity of apple polyphenols in apple tissue zones
ZHANG Gui-zhi, JI Bao-ping, TIAN Fang
2015(19):133-137. DOI:10.13386/j.issn1002-0306.2015.19.019
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Study on influencing factors content of ethyl carbamate in Chinese rice wine
RUI Hong-fei, CHEN Yan, XIE Guang-fa, LIU Xing-quan
2015(19):138-141. DOI:10.13386/j.issn1002-0306.2015.19.020
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Screening and identification of strains for producing γ- aminobutyric acid
YIN Wen-zhi, ZHANG Hua-shan, YU Tian-yi, XIONG Hai-rong
2015(19):142-146. DOI:10.13386/j.issn1002-0306.2015.19.021
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Process optimization of Neurospora fermented soybean meal and the final product analysis
ZHENG Ting-ting, JIN Miao-ren, XU Qi, YANG Rui-jin, XU Zhang-xian
2015(19):146-150. DOI:10.13386/j.issn1002-0306.2015.19.022
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Effect of liquid fermentation on the quality of rice milled by- products by five edible mushrooms
AHMAD Ashfaq, YANG Mei-zhizi, ZHUANG Yong-liang, SUN Li-ping
2015(19):151-154. DOI:10.13386/j.issn1002-0306.2015.19.023
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Rapid detection of Vibrio parahaemolyticus in seafood by Real- time PCR targeted to the H- NS gene
ZHU Yao-lei, SANG Xue, GAN Wei-qi, ZHANG Gong-liang, HOU Hong-man
2015(19):155-158. DOI:10.13386/j.issn1002-0306.2015.19.024
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Study on the proteolytic ability and ACE inhibitory activity of Lactobacillus delbrueckii QS306 to milk
SHUANG Quan, WU Qing-hai, SU Ri-na, HAN Jian-jiao, WAN Yue
2015(19):159-162. DOI:10.13386/j.issn1002-0306.2015.19.025
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Postharvest sodium silicate treatment induced mRNA expression of defense genes in Muskmelon Fruit
WEI Juan, ZHANG Xi-tong, BI Yang, WANG Yi, DONG Bai-yu, WANG Ting
2015(19):163-165. DOI:10.13386/j.issn1002-0306.2015.19.026
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Purification and characteristics of Bacteriocin produced by Lactobacillus Salivarius LH1F
LI Xue-ling, DENG Qi-min, LUO Shao-wen, XU Rui-mei, LUO Yi-hui, HU Wen-feng
2015(19):166-170. DOI:10.13386/j.issn1002-0306.2015.19.027
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Manufacture of bran qu with Monascus and optimization of the conditions of esterifying Huang shui
ZHANG Li-qiang, CUI Rui-ying, ZHOU Rong-qing, HUANG Jun, WU Chong-de
2015(19):171-176. DOI:10.13386/j.issn1002-0306.2015.19.028
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Study on some enzyme property of feruloyl esterase from wheat malt
ZHANG Wen-hua
2015(19):177-180. DOI:10.13386/j.issn1002-0306.2015.19.029
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Effects of protease and hydrolysis conditions on the properties of casein hydrolysates
YE Ting, KONG Xiang-zhen, SUN Ling-xiang, DING Xiu-zhen, HUA Yu-fei
2015(19):181-185. DOI:10.13386/j.issn1002-0306.2015.19.030
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Study on screening a high-yield Bacillomycin strain by UV mutagenesis and its application in preventing rice mildew caused by Aspergillus Flavus
MENG Pan-pan, LU Zhao-xin, LV Feng-xia, ZHAO Hai-zhen, ZHANG Chong, BIE Xiao-mei
2015(19):186-189. DOI:10.13386/j.issn1002-0306.2015.19.031
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Research of improving the ratio of alcohol ester of high gravity brewing
LIU Ming-li, CHANG Zong-ming, YIN Hua, DONG Jian-jun
2015(19):190-194. DOI:10.13386/j.issn1002-0306.2015.19.032
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Study on production of L- Lactic acid in semi- solid state fermentation by Lactobacillus rhamnosus and fermentation kinetics
JIN Li-ling, SUN Li-xia, CHEN Si-ting, ZHOU Can-jie, ZENG Xian-hui, HU Xue-sheng, HU Xue-hua, ZHU Jian-feng, ZHOU Hai-yong, HU Wen-feng
2015(19):195-201. DOI:10.13386/j.issn1002-0306.2015.19.033
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Optimization of enzymolysis conditions for antioxidant components from Grass Carp Skin by response surface methodology
WU Xiao-sa, CAI Lu-yun, HUANG Zuo-qing, SU Xun, LENG Li-ping, SONG Zhuo, LI Jian-rong
2015(19):202-206. DOI:10.13386/j.issn1002-0306.2015.19.034
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Research of the optimization of mixotrophic cultivation of lipid productivity by Chlorella sp.U4341 with response surface methodology
ZHAO Peng, XU Jun-wei, YU Xu-ya
2015(19):207-212. DOI:10.13386/j.issn1002-0306.2015.19.035
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Research of the phosphorylation of the salt- soluble proteins from oratosquilla oratoria and its functional properties
ZHOU Jing-li, ZHANG Kun-sheng, REN Yun-xia
2015(19):213-218. DOI:10.13386/j.issn1002-0306.2015.19.036
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Optimization of enzymatic hydrolysis conditions for chicken protein by response surface methodology
MA Ya-ping, BAI Teng-hui, KANG Zhuang-li, PAN Run-shu, WANG Jun-yi, MA Han-jun
2015(19):219-223. DOI:10.13386/j.issn1002-0306.2015.19.037
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Optimization of the fermentation conditions for siderophores from Synechococcus sp.PCC 7002 by response surface methodology
GAO Feng-zheng, ZENG Ming-yong, WU Hao-hao
2015(19):224-228. DOI:10.13386/j.issn1002-0306.2015.19.038
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Effect of coagulation conditions on the texture properties of whole bean firm Tofu
HU Jing-xiang, WANG Jian-guang, CHENG Yu-liang, QIAN He
2015(19):229-232. DOI:10.13386/j.issn1002-0306.2015.19.039
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Study on process optimization of extracting collagen from Amiurus nebulosus skin by alkali way
WEN Hui-fang, ZHAO Li, CHEN Li-li, YUAN Mei-lan, BAI Chun-qing
2015(19):233-236. DOI:10.13386/j.issn1002-0306.2015.19.040
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Study on the ultrasonic- assisted extraction of total flavonoids from Xanthoceras Sorbifolia hull and their antioxidant activities
MAO Di-rui, JIANG Gui-quan, ZHANG Zhuo-rui, CHEN Kai-li, LIU Li-zhai, YU Hong-bo
2015(19):237-242. DOI:10.13386/j.issn1002-0306.2015.19.041
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Optimization of enrichment medium of Qula compound lactic acid bacteria
HAN Shuang, HAN Ling, WANG Jun, WANG Lin-lin, WU Yue
2015(19):243-248. DOI:10.13386/j.issn1002-0306.2015.19.042
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Study on electrolyzed water- assisted residual oil extraction technology of Xanthoceras sorbifolia bunge cake
HUANG Yong-hong, LI Yun-shu, SHI Guang-bo, LI Bo-sheng
2015(19):249-254. DOI:10.13386/j.issn1002-0306.2015.19.043
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Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton
SONG Li, WANG Ji-ye, LIU Deng-yong, WANG Le-tian, DONG Li, DENG Ya-min
2015(19):255-259. DOI:10.13386/j.issn1002-0306.2015.19.044
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Optimization of compound food additives of Jiaozi frozen steamed bread dough by response surface methodology
DU Hao-ran, ZHENG Xue-ling, HAN Xiao-xian, ZHANG Jie, LI Li-min, LIU Chong, BIAN Ke
2015(19):260-266. DOI:10.13386/j.issn1002-0306.2015.19.045
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Influence of bread improvers on rheological properties of dough supplemented with sweet-potato flour and optimization analysis of complex bread improvers on sweet potato bread quality
XU Chao-yu, MA Xiao-jun
2015(19):267-274. DOI:10.13386/j.issn1002-0306.2015.19.046
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Electrochemically reduced graphene modified electrode and its electrochemical application
YANG Yan-ning, XIE Yun-fei, YAO Wei-rong
2015(19):275-279. DOI:10.13386/j.issn1002-0306.2015.19.047
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Determination of mineral oil in food packaging paper by solid phase extraction- gas chromatographyflame ionization detector
LI Ke-ya, ZHONG Huai-ning, HU Chang-ying, CHEN Yan-fen, LIU Zhuo-qin, WANG Zhi-wei
2015(19):280-285. DOI:10.13386/j.issn1002-0306.2015.19.048
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Study on the change of the aroma components in the process of decaffeinating green tea with supercritical carbon dioxide extraction technology
LIU Zi-yan, LIU Zheng-quan, LI Zhen
2015(19):286-289. DOI:10.13386/j.issn1002-0306.2015.19.049
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Qualitative and quantitative analysis of mixed pesticide residue of apple juice by SERS
ZHAO Qi, LIU Cui-ling, SUN Xiao-rong, MIAO Yu-qing
2015(19):290-294. DOI:10.13386/j.issn1002-0306.2015.19.050
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Study of application of 60Co- γ irradiation in degradation of four Sudan red dyes and two veterinary drugs residues in foods
YIN Tai-kun, YANG Fang, LIU Zheng-cai, LIN Cui-ying
2015(19):295-298. DOI:10.13386/j.issn1002-0306.2015.19.051
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Analysis of fermentation and aroma compounds in Monascus pineapple wine
ZHANG Qing-qing, ZHENG Tian-zhu, TANG Wen-jing, JIANG Wen
2015(19):299-303. DOI:10.13386/j.issn1002-0306.2015.19.052
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HPLC method for determination of 5- HMF in monosaccharide acid hydrolysis system
LIU Shu-lan, YU Xiao-jie, LIU Bin, ZHAO Jing, YE Xiao-fei, MA Hai-le, ZHOU Cun-shan
2015(19):304-307. DOI:10.13386/j.issn1002-0306.2015.19.053
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Measurement of surface color of Manai grape by VIS / NIR diffuse reflectance spectra
CHEN Chen, LU Xiao-xiang, ZHANG Peng, CHEN Shao-hui, LI Jiang-kuo
2015(19):308-311. DOI:10.13386/j.issn1002-0306.2015.19.054
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Effect of storage temperature on quality and the freshness of tuna
LEI Zhi-fang, XIE Jing, GAO Lei, WANG Ying-rong, YIN Lei, ZHANG Ning, YIN Le
2015(19):312-317. DOI:10.13386/j.issn1002-0306.2015.19.055
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Effect of chitosan with different molecular weight on preservation of Tilapia Fillets during cold storage
HUANG Sheng-dong, CHEN Song, PAN Jiang-qiu, CAI Ying, LI Si-dong, LI Pu-wang, YANG Xi-hong, WU Yu-ying
2015(19):318-321. DOI:10.13386/j.issn1002-0306.2015.19.056
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Effect of light illumination on quality of pasteurized yak sausage during storage
SHUI Xu-ting, TANG Shan-hu, WANG Liu, LI Si-ning, LU Fu-qing, YAN Li-guo, BAI Ju-hong
2015(19):322-327. DOI:10.13386/j.issn1002-0306.2015.19.057
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Effect of chitosan treatment on storage quality and physiology of okra at room temperature
LI Hui-yan, QIN Wen, XIN Song-lin, SHEN Li-wen, TIAN Kang, HE Jing-liu, DU Xiao-qin
2015(19):327-331. DOI:10.13386/j.issn1002-0306.2015.19.058
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On- site tests of the quality changes of cold fresh chicken during chilling and cold storage
YE Zao, XIE Jing, GAO Lei
2015(19):332-335. DOI:10.13386/j.issn1002-0306.2015.19.059
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Study on cryoprotective effects of three cryoprotectants on trachinotus ovatus surimi during frozen storage
WANG Na, HUANG He, CHEN Liang, WU Wen-long
2015(19):336-342. DOI:10.13386/j.issn1002-0306.2015.19.060
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Amino acid composition analysis and antioxidant research of Chinese coarse cereal wine
LIU Hao, HU Yi-bo, REN Gui-xing
2015(19):343-346. DOI:10.13386/j.issn1002-0306.2015.19.061
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Screening and research of a probiotic lactic acid bacteria against dental caries in vitro
YAO Pei-lin, LIU Si-si, ZHANG Ning, ZHANG Qiu-xiang, CHEN Wei
2015(19):347-351. DOI:10.13386/j.issn1002-0306.2015.19.062
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Amino acid and minerals element composition analysis and evaluation of figs in Shandong
SUN Rui, JIA Ming, YANG Li, SUN Lei
2015(19):352-356. DOI:10.13386/j.issn1002-0306.2015.19.063
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Effect of exogenous sugar treatment on Vc content and antioxidant activity of mung bean sprouts
QIU Zi-yun, LIU Shu-min, NI Zhi-ming, LIU Hong-xing, SHAO Xing-feng
2015(19):357-360. DOI:10.13386/j.issn1002-0306.2015.19.064
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Effect of different ages on the amino acid content and fatty acid content of Yak from Gannan
MA Cheng, LIANG Qi, WEN Peng-cheng, ZHANG Yan, XU Ying
2015(19):361-365. DOI:10.13386/j.issn1002-0306.2015.19.065
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2015(19):366-369. DOI:10.13386/j.issn1002-0306.2015.19.066
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Effect of green tea powder on inosine monophosphate and vitamin E content in chicken of broiler
LIU Xu-sheng, HUANG Jin-bao, WAN Xiao-chun, CHEN Xing-yong, WANG Yi-jun, WANG Qiu-shi, YIN Cheng-nan, ZHOU Yi-bin
2015(19):370-373. DOI:10.13386/j.issn1002-0306.2015.19.067
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Research progress in polyphenol compounds in rice
YAN Na, GAO Xue-yan, WANG Ru-hua, WANG Fang, HUA Ze-tian
2015(19):374-378. DOI:10.13386/j.issn1002-0306.2015.19.068
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Review on the research of the aroma of flaxseed oils
WEI Chang-qing, LIU Wen-yu, CAO Dong
2015(19):379-384. DOI:10.13386/j.issn1002-0306.2015.19.069
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Research progress in high dietary fiber staple flour products
QIAN Hai-feng, WANG Jie-qiong, WANG Li, ZHAGN Hui, QI Xi-guang
2015(19):385-389. DOI:10.13386/j.issn1002-0306.2015.19.070
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2015(19):390-394. DOI:10.13386/j.issn1002-0306.2015.19.071
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Research advance in determination techniques of phosphate in food
ZHANG Meng-han, CHEN Hong, FENG Li, HE Meng, ZHANG Han, LI Jian-rong
2015(19):395-399. DOI:10.13386/j.issn1002-0306.2015.19.072
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