Science and Technology of Food Industry

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

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2018, 39(21)
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2018, 39(21)
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Effects of Extracts of Eleocharis tuberose Peel on the Inhibition of Acrylamide in Potato Chips Baking
WU Shu-jie, HUANG Shuang-quan, NIE Hui, LI Xiao-chun, LUO Yang-he
2018, 39(21):1-4. DOI:10.13386/j.issn1002-0306.2018.21.001
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Change of Intrinsic Viscosity of Potato Starch Paste in Ultrasonic Field and Its Mechanism
ZHANG Yun-fei, LI Jian-bin, WANG Xue-feng, FANG Kun, WEI Qun-shu
2018, 39(21):5-9,14. DOI:10.13386/j.issn1002-0306.2018.21.002
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Analysis of Main Nutritional Components and Effects of Drying Methods on Main Functional Components Content and Color of Kyoho Grape Leaves
JIA Hong-feng, CHEN Yang, KANG Xiao-qin, REN Qing, DENG Hong, ZHU Li
2018, 39(21):10-14. DOI:10.13386/j.issn1002-0306.2018.21.003
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Effect of Hot Fresh and Chilling Treatment on Eating Quality, Ultrastructure and in Vitro Digestibility of Soft-boiled Chicken
LI Ji-hao, HUANG Ming-yuan, WANG Hu-hu, XU Xing-lian, ZHOU Guang-hong
2018, 39(21):15-21,28. DOI:10.13386/j.issn1002-0306.2018.21.004
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Effect of Polymerization Degree of Amylopectin on the Thermal Properties of Jackfruit Seed Starch and Its Retrogradation Kinetic Analysis
ZHANG Yu-tong, ZHANG Yan-jun, TAN Le-he, XU Fei, LI Shi-ze
2018, 39(21):22-28. DOI:10.13386/j.issn1002-0306.2018.21.005
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Preparation and Characterization of Lactobacillus plantarum CICC 20270 Microcapsules
JIANG Su-ying, YANG Ya-qiang, HUANG Ye, ZHU Xue-mei, XIONG Hua
2018, 39(21):29-34,47. DOI:10.13386/j.issn1002-0306.2018.21.006
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Affinity Extraction of Lysozyme from Egg White by Novel Ionic Liquid
MA Xiao-tong, LIU Man, PEI Hai-run, CAO Xue-li
2018, 39(21):35-40,47. DOI:10.13386/j.issn1002-0306.2018.21.007
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Absorption Characteristics Analysis of Pb and Cd from Soil by Phyllostachys pubescens Shoots
HUANG An-xiang, YAO Jia-jia, JI Ning, YANG Shou-lu, ZHANG Yan-xiong, YU Ding-lang
2018, 39(21):41-47. DOI:10.13386/j.issn1002-0306.2018.21.008
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Key Quality Factors and Antioxidant Activity of Blueberry from Different Producing Areas
BU Fan-qiong, YANG Ying-di, LIU Xin-wei, PENG Bang-zhu
2018, 39(21):48-52,60. DOI:10.13386/j.issn1002-0306.2018.21.009
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Comparison of Fermented Milk Characteristics of Tibetan Kefir Grains, Lactobacillus helveticus LZ-R-5 and Common Lactic Acid Bacteria and On-line Monitoring Application of Low-Field NMR in Storage Period
LI Zhi, WANG Dan, DONG Ming-sheng, RUI Xin, ZHANG Qiu-qin, CHENG Xiao-hong, WU Jun-jun, JIANG Mei, LI Wei
2018, 39(21):53-60. DOI:10.13386/j.issn1002-0306.2018.21.010
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Brewing Conditions on the Extraction Rate of Biochemical Component in Different Baking Wuyi Rock Teas
LI Shao-hua, ZHENG Wen-jun, WANG Fei-quan, CHEN Rong-bing, ZHANG Bo, WANG LI-na
2018, 39(21):61-65. DOI:10.13386/j.issn1002-0306.2018.21.011
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Effect of Steaming and Hot-air Drying on the Physical and Chemical Quality of Yellow or Black Tartary Buckwheat
ZHANG Hong, WANG Qing-hui, WU Sheng-yong, ZHANG Ping, ZHANG Ting-ting, WU Tao, CHE Zhen-ming, ZHOU Wen-hua, LI Wei-li
2018, 39(21):66-70,76. DOI:10.13386/j.issn1002-0306.2018.21.012
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Effect of Ultrasonic Pretreatment Time on the Release of ACE Inhibitory Peptides Derived from Tuna Skin during Enzymatic Hydrolysis
XIA Wen-yin, SU Xian-bo, MA Liang, HUANG Dan-dan, CHEN Xue-ke, LI Xiao-yi, CAI Lu-yun, ZHANG Yu-hao
2018, 39(21):71-76. DOI:10.13386/j.issn1002-0306.2018.21.013
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Active Composition of Different Solvent Extracts of Rubus crategefolius Bunge. Root and Their Antioxidant Activity in Vitro
YANG Xiu-dong, ZHANG Pin-mei, ZHANG Yang, CUI Hao, ZHOU Hong-li
2018, 39(21):77-80,85. DOI:10.13386/j.issn1002-0306.2018.21.014
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Effect of Sweet Potato Residue Flour on the Physico-Chemical Properties of Dough and the Quality of Bread
JIA Yu-hua, ZHONG Yao-guang
2018, 39(21):81-85. DOI:10.13386/j.issn1002-0306.2018.21.015
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Effects of Different Microwave Re-Heating on Quality of Quick-Frozen Yu-Shiang Shredded Beef
SUN Ying, MENG Ning, JIANG Lian-zhou
2018, 39(21):86-90. DOI:10.13386/j.issn1002-0306.2018.21.016
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Formulation and Nutritional Analysis of Soy-milk Dual Protein Probiotic Yogurt
ZHANG Hong-ru, HAN Di, XIE Jin, REN Guang-xu, LIAN Jia-wei, WANG Jing
2018, 39(21):91-95. DOI:10.13386/j.issn1002-0306.2018.21.017
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Structural Characteristics of Cinnamon Gum and Its Effect on Flour Products Quality Improvement
KOU Ying-ying
2018, 39(21):96-102. DOI:10.13386/j.issn1002-0306.2018.21.018
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Screening,Identification and Characterization of an Organic-Solvent Tolerant Protease Producing Strain MSP05
HU Sheng-yuan, LIU Shu, LAI Jiang-li, GU Zhang-hui, CHAI Jin-long, HANG Jia-hao, ZHANG Chun-guang, FANG Yao-wei
2018, 39(21):103-107,113. DOI:10.13386/j.issn1002-0306.2018.21.019
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Antimicrobial Activity and Bacteriostatic Mechanism of Turmeric Oil
LU Cai-hui, ZHAO Ming-ming, MOU De-hua
2018, 39(21):108-113. DOI:10.13386/j.issn1002-0306.2018.21.020
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Screening of Lactic Acid Bacteria for Removal of Deoxynivalenol and Its Effect Conditions
HU Shan-shan, ZHAI Yao-yao, LU Zhao-xin, BIE Xiao-mei, ZHAO Hai-zhen, ZHANG Chong, LV Feng-xia
2018, 39(21):114-118. DOI:10.13386/j.issn1002-0306.2018.21.021
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Identification of Degradation Zearalenone Strain and Its Fermentation Conditions Optimization
LIU Pan, CAI Jun, LIAO Zhao-min, YAO Xiao-ling, WANG Chang-gao, LIN Jian-guo, DU Xin
2018, 39(21):119-123. DOI:10.13386/j.issn1002-0306.2018.21.022
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Enzymatic Characterization of Glucoamylase from Aspergillus niger Mutant
CUI Jing-ai, DAI Bi-wei, SHAO Zhi-tao, XU Yan, ZHUANG Ruo-yan, CAO Yong, CHEN Hai-yan, CHEN Xiao-ping
2018, 39(21):124-128,133. DOI:10.13386/j.issn1002-0306.2018.21.023
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Population Structure and Genetic Evolution of Lactobacillus plantarum from Traditional Fermented Dairy Products
LI Ming-yu, LI Hong-fu, ZHANG Ya-shuo, FENG Xiao-han, MAN Chao-xin, JIANG Yu-jun
2018, 39(21):129-133. DOI:10.13386/j.issn1002-0306.2018.21.024
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Gene Recombination Technology of Enterobacter cloacae based on Red Recombination System
ZHANG Zhong-xi, GU Jin-jie, LIN Han-biao, LIAO Xian-yan, SHI Ji-ping, HAO Jian
2018, 39(21):134-140,151. DOI:10.13386/j.issn1002-0306.2018.21.025
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Recombinant Expression of Sericin Antifreeze Peptide in E.coli and Its Antifreeze Activity
JIN Quan, ZHANG Li, WU Jin-hong, WANG Shao-yun, LI Ling, WANG Zheng-wu
2018, 39(21):141-145,206. DOI:10.13386/j.issn1002-0306.2018.21.026
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Optimization of Hot Reflux Extraction Process of Lignans in Cinnamomum camphora Leaves by Response Surface Methodology
YUAN Lie-jiang, WU Ping-xiang
2018, 39(21):146-151. DOI:10.13386/j.issn1002-0306.2018.21.027
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Optimization of Anthocyanins Extraction by Ultra-high Pressure from Mulberry and Its Compositions Analysis
TAN Jia-qi, WANG Yu, SUN Qi, HAN Qian-yu, WANG Xin
2018, 39(21):152-158. DOI:10.13386/j.issn1002-0306.2018.21.028
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Ultrasonic-assisted Aqueous Two-phase Extraction of Naringin from Pomelo Peel by Orthogonal Experimental Design
LIU Lei-lei, LI Li, QU Li-min, XIAO Zhuo-bing
2018, 39(21):159-163,171. DOI:10.13386/j.issn1002-0306.2018.21.029
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Technology Optimization of Jujube Chips by Vacuum Drying Technology based on Fuzzy Mathematics Evaluation Combined with Response Surface Method
WANG Cai-xia, MAI Yu-hua, HE Xiao-guang, WANG Song-lei, LI Xiu, WANG Su-ye
2018, 39(21):164-171. DOI:10.13386/j.issn1002-0306.2018.21.030
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Optimization of Ethanol Extracting Process of Anthocyanin from Black Rice
LONG Yue-teng, XIANG Xun-chao, YAN Li-mei, YANG Bo-wen, XU Liang, YOU Hui
2018, 39(21):172-177. DOI:10.13386/j.issn1002-0306.2018.21.031
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Optimization of Extraction Conditions of Anthocyanin from Blueberry Pomace and Its Antioxidant Activity
LEI Liang-bo, ZHOU Jian-li, HUANG Ye-qiang, ZHAO Hai-jun, ZHAO Man-man, CHEN Jun-li
2018, 39(21):178-184. DOI:10.13386/j.issn1002-0306.2018.21.032
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Optimization of Potato Biscuits Technology by Response Surface Methodology and Principal Component Analysis
MAI Yu-hua, WANG Cai-xia, HE Xiao-guang, ZHANG Hui-ling, WANG Shuo, YANG Ya-ping
2018, 39(21):185-190. DOI:10.13386/j.issn1002-0306.2018.21.033
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Extraction Technology Optimization and Stability of β-carotene from Momordica cochinchinensis Aril
XIANG Shan-shan, ZHANG Nan, PAN Qing, LI Yu-hao, WU Ao, SUN Ai-dong
2018, 39(21):191-195,201. DOI:10.13386/j.issn1002-0306.2018.21.034
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Effects of Phosphate-free Improved Water Retention Agent on the Frozen Quality of Mytilus edulis Linnaeus
WANG You-xian, ZHAO Shu-jing, HE Yun, BAO Jian-qiang
2018, 39(21):196-201. DOI:10.13386/j.issn1002-0306.2018.21.035
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Risk Assessment and Hazard Rank of Pesticide Residues in Jujube from Xinjiang
HE Wei-zhong, TAO Yong-xia, YAN Qiao-li, LIU Sheng-hong, AN Ran, WANG Cheng
2018, 39(21):202-206. DOI:10.13386/j.issn1002-0306.2018.21.036
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Analysis on Nutritive Components of Siberian Sturgeon in Different Parts
WANG Yu-kun, LI Lai-hao, HAO Shu-xian, YANG Xian-qing, HUANG Hui, ZHAI Hong-lei, WEI Ya, CEN Jian-wei, XU Shi-jian
2018, 39(21):207-211,217. DOI:10.13386/j.issn1002-0306.2018.21.037
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Effect of 60Co-γ Irradiation on Volatile Components of Boletus edulis
CHEN Qian, FU Shu, YANG Min, WU Qin, GAO Peng, FU Yi, LIU Mian-xue, LI Chun-hong, HUANG Min
2018, 39(21):212-217. DOI:10.13386/j.issn1002-0306.2018.21.038
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Comparative Analysis of Aroma Components in Different Fermentation Stage of Strawberry Persimmon Compound Fruit Wine
WANG Rui-dong, LI Nan, ZHAO Yan-fei, ZHAO Xia-li
2018, 39(21):218-223,229. DOI:10.13386/j.issn1002-0306.2018.21.039
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Expression and Analysis of Pentavalent Nanobody against Ochratoxin A
ZHANG Jun-yi, CHEN Min-da, TU Zhui, XU Yang, DENG Jian-zhong, LI Yan-ping
2018, 39(21):224-229. DOI:10.13386/j.issn1002-0306.2018.21.040
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Determination of Three Functional Fatty Acids in Tomato Products by High Performance Liquid Chromatography
DENG Jun-lin, CHEN Jian, ZHU Yong-qing, XIA Chen, ZHANG Ying-jiao, DENG Hai-yun, LI Juan
2018, 39(21):230-234. DOI:10.13386/j.issn1002-0306.2018.21.041
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Analysis on Components and Activities of Proanthocyanidins from Zijuan Tea
XU Xin, YAO Qi-feng, ZHU lin, XU Qi, WU Zheng-qi, CHEN Xiao-qiang
2018, 39(21):235-240. DOI:10.13386/j.issn1002-0306.2018.21.042
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Effect of Different Fermentation Styles on Aroma Components of Ya Pear Wines
ZHOU Xue-yan, ZHAO Yi-fan, ZHANG Xiao-teng, ZHAO Guo-qun, GUAN Jun-feng
2018, 39(21):241-247,257. DOI:10.13386/j.issn1002-0306.2018.21.043
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Comparative Analysis of Nutritional Components and Antioxidant Activity in Red Pitaya and White Pitaya
ZHOU Xiao-li, MO Rui, XIAO Na, DU Bin, LIN Dong, LEI Ya
2018, 39(21):248-251,319. DOI:10.13386/j.issn1002-0306.2018.21.044
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Nutritional Evaluation of Blood-cell Protein from Tachypleus tridentatus and Activities of Its Hydrolysate in Vitro
DENG Chun-mei, FANG Shao-xing, HE Lan-zhen, ZHANG Guo-guang, WU Yu-lian, HONG Peng-zhi, KANG Xin-huang
2018, 39(21):252-257. DOI:10.13386/j.issn1002-0306.2018.21.045
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Effects of Different Freezing Temperatures on Physicochemical Properties and Freshness of Spanish Mackerel
JIANG Hui-zhu, ZHAO Feng, MA Yu-jie, LI Guo-dong, LIU Meng, ZHOU De-qing
2018, 39(21):258-262. DOI:10.13386/j.issn1002-0306.2018.21.046
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Effect of 1-MCP Treatment on Quality and Volatile Substance of Apples with Different Maturity during Shelf after Cold Storage
ZHANG Peng, CHEN Shuai-shuai, LI Jiang-kuo, LI Bo-qiang
2018, 39(21):263-269. DOI:10.13386/j.issn1002-0306.2018.21.047
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Effects of Different Inflatable Packaging on Storage Quality of Fresh Lycium barbarum under Different Storage Temperatures
SONG Fang-yuan, LI Ji-xin, DENG Xiao-rong, ZHAO Zhi-yong
2018, 39(21):270-274,279. DOI:10.13386/j.issn1002-0306.2018.21.048
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Browning and the Activity of Related Enzymes of Three Tricholoma giganteum Strains during Storage
YU Xiao-ming, XU Xue-feng, CAI Quan-you, WU Ying, WANG Yue, ZHA Li-yan, MO Mei-hua
2018, 39(21):275-279. DOI:10.13386/j.issn1002-0306.2018.21.049
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Anti-aging Effects of 1-Deoxynojirimycin on Caenorhabditis elegans
ZHANG Meng-li, SHU Cheng-jie, ZHANG Wei-ming
2018, 39(21):280-286. DOI:10.13386/j.issn1002-0306.2018.21.050
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Effect of Different Frozen Storage Temperatures on Quality of Perch
WANG Lan, ZENG Jun-jie, WU Wen-jin, LI Xin, QIAO Yu, DING An-zi, LIAO Li, XIONG Guang-quan
2018, 39(21):287-292. DOI:10.13386/j.issn1002-0306.2018.21.051
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Quality Changes of Monopterus albus Slices during Refrigerated Preservation
ZHAO Hai-yang, GAO Li-qiong, CUI Wen-li, WANG Zhi-neng, ZHENG Quan-hui, WU Guang-xu
2018, 39(21):293-298. DOI:10.13386/j.issn1002-0306.2018.21.052
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Antioxidant and Hypoglycemic Activities of Mulberry Leaves Extract,Tea Polyphenols and Their Compounds
WEI Fang-mei, CHEN Chun, LI Chao, FU Xiong
2018, 39(21):299-305. DOI:10.13386/j.issn1002-0306.2018.21.053
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Investigation on the Status of Nutrient Function Claims in Prepackaged Food Labelling in China
WANG Ji-kai, QU Peng-feng, DENG Tao-tao, ZHANG Rong-hua, HAN Jun-hua
2018, 39(21):306-309. DOI:10.13386/j.issn1002-0306.2018.21.054
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Research Progress of Enzymatic and Non-Enzymatic Phosphorylation of Food Proteins
XIONG Zhou-yi, MA Mei-hu, LU Su-fang, XU Hong-liang, LEI Yue-lei
2018, 39(21):310-319. DOI:10.13386/j.issn1002-0306.2018.21.055
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Research Progress on Pepper Seeds and Their High Value-added Utilization
CAO Yue, MA Yan, ZHAO Liang, CUI Jun-liang, LIAO Xiao-jun
2018, 39(21):320-327. DOI:10.13386/j.issn1002-0306.2018.21.056
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Research Progress in the Biological Activities of Macrofungal Sclerotia
SUN Xue-yan, ZHU Han-yu, WANG Yuan-yuan, LIU Dong-mei, MA Ai-min
2018, 39(21):328-332. DOI:10.13386/j.issn1002-0306.2018.21.057
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Research Progress of Chitosan and Its Application
FENG Qing-xia, ZHAO Xiong-wei, CHEN Zhi-zhou, WANG Ming-zhao, LIU Ling-xue
2018, 39(21):333-336,341. DOI:10.13386/j.issn1002-0306.2018.21.058
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Research Progress on Preservation and Processing of Fresh Soya Beans
TONG Yao, ZHAO Li-yan, TANG Jing
2018, 39(21):337-341. DOI:10.13386/j.issn1002-0306.2018.21.059
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Review of Drying Methods on the Chemical Composition of Plant Products
XING Ying, YUE Zhen-zhen, XU Huai-de, WANG Jing-hua, ZHOU Su-mei
2018, 39(21):342-347. DOI:10.13386/j.issn1002-0306.2018.21.060
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Research Progress of Chemistry and Biological Activities of Walnut Polyphenols
HUANG Xiao-long, SUN Yu-chen, ZHANG Wei, REN Hong, AN Lei, LIU Xin-qi
2018, 39(21):348-352. DOI:10.13386/j.issn1002-0306.2018.21.061
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Research Progress on the Application of Hydrolyzed Protein in Infant Formula Milk Powder
LONG Ji-hong
2018, 39(21):353-357. DOI:10.13386/j.issn1002-0306.2018.21.062
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