Science and Technology of Food Industry

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

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2019, 40(7)
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2019, 40(7):1-1.
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Preparation and Structure Characterization of Tea Polyphenols-high-amylose Maize Starch Co-grinding Mixtures
LI Meng-nan, ZHANG Li-ming, HAO Li-min, ZHANG Zhi-han, SHI Wen-jia, PENG Qiao-ling
2019, 40(7):1-4,10. DOI:10.13386/j.issn1002-0306.2019.07.001
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Effects of the Covalent Cross Link of Anthocyanins and Soy Protein on the Surface Hydrophobicity and Functional Properties of Protein
LIU Ying-jie, CHEN Hong-yu, LI Zi-wei, SONG Shuang-shuang, LIU Yu-xi, SUN Rui, SUI Xiao-nan, JIANG Lian-zhou
2019, 40(7):5-10. DOI:10.13386/j.issn1002-0306.2019.07.002
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Research of Fatty Acid Deposition Mechanism in Adipose Tissue of Sunit Sheep
WANG Bo-hui, WANG Yu, DU Rui, LUO Yu-long, LIU Chang, YAO Duo, JIN Ye
2019, 40(7):11-16. DOI:10.13386/j.issn1002-0306.2019.07.003
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Effect of Different Extraction Methods on Chemical Composition and Immnuoregulative Activity of Polysaccharides from Wheat Bran
ZHU Cui-ling, CHEN Liang, ZHOU Jin-yi, HU Wei-cheng, SHEN Ting, JI Li-lian
2019, 40(7):17-23. DOI:10.13386/j.issn1002-0306.2019.07.004
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Sensory Quality and Evaluation Model Establishment of Smoked Mutton
CHAI Jia-li, WANG Zhen-yu, HOU Cheng-li, TIAN Jian-wen, ZHANG De-quan
2019, 40(7):24-29. DOI:10.13386/j.issn1002-0306.2019.07.005
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Effect of Micronization on the Structure and Digestibility of Tapioca Starch
CAO Ying, XIA Wen, LI Ji-hua, WANG Fei, LIU Yang-yang, LIN Yan-yun
2019, 40(7):30-34,40. DOI:10.13386/j.issn1002-0306.2019.07.006
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Study on Phase Behavior and Influence Factors of Olive Oil Microemulsion
GUO Jing, JIANG Jian-guo, WEI Lin-hong, XUE Mei, XIA Qin, YAN Xiao-tong, LIU Tian-qing
2019, 40(7):35-40. DOI:10.13386/j.issn1002-0306.2019.07.007
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Effect of Grape Seed Extracts on Storage Quality of Squid Balls
XU Yi-lin, SONG Su-zhen, LI Ying-chang, YANG Xian-qing, WEI Ya, LI Jian-rong, SHEN Lin
2019, 40(7):41-44,50. DOI:10.13386/j.issn1002-0306.2019.07.008
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Preparation,Characterization and Stability of VB2 Liposomes
YAO Xiao-xue, XU Kai, HU Bing, JIANG Fa-tang, ZHANG Kun, YAO Xiao-lin
2019, 40(7):45-50. DOI:10.13386/j.issn1002-0306.2019.07.009
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Changes in Physical Properties of 9 Kinds of Grains after Uniform Cooking
CAO Jin-nuo, LIANG Ling, WANG Xi-xi, CHEN Cun-she, LI He, PANG Zhi-hua, LIU Xin-qi, XIAO Lin
2019, 40(7):51-56. DOI:10.13386/j.issn1002-0306.2019.07.010
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Effect of Adding Method of Flammunila velutipes on the Qualities of Noodles
LI Bo, JIN Yu-hui, NIE Yuan-yang, YANG Wei
2019, 40(7):57-63. DOI:10.13386/j.issn1002-0306.2019.07.011
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Effect of Baking Treatment on Physiological Active Substances and Antioxidant Activity of Germinated Brown Rice
HAN Lu, ZHANG Ye, YANG Li-na, LI Jia, ZHU Li-jie, ZHAO Xu, MA Tao
2019, 40(7):64-69. DOI:10.13386/j.issn1002-0306.2019.07.012
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Quality and Structural Analysis of Different Varieties of Potato Flours from Qinghai Province
MA Cui-fang, ZOU Peng-ren, LIANG Xin-yue, LIU Hui-cui
2019, 40(7):70-75. DOI:10.13386/j.issn1002-0306.2019.07.013
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Effects of Different Tenderness Materials on the Main Quality and Aroma of Tibetan Tea
LI Tao, HE Chun-lei, CAI Ya-li, LI Meng-han
2019, 40(7):76-81,321. DOI:10.13386/j.issn1002-0306.2019.07.014
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Screening of Preponderant Lactobacillus for Lowering Cholesterol
XIAO Chen, HE Xiao-fen, XU Min, PENG Can, LIU Song-ling, SU Dun
2019, 40(7):82-87,100. DOI:10.13386/j.issn1002-0306.2019.07.015
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Effects of Flavourzymes on Protein Hydrolysis, Antioxidant Capacity and Sensory Quality of Guizhou Bacon
KONG Xiao-xue, BAI Yun, ZENG Xian-ming, HAN Yan-qing
2019, 40(7):88-93. DOI:10.13386/j.issn1002-0306.2019.07.016
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Antifreeze Protection Effect of Gamma-polyglutamic Acid on Frozen Dough and Noodles
SONG Jia-wei, YUAN Zhi-yi, CHANG Zhong-yi, GAO Hong-liang, JIA Cai-feng
2019, 40(7):94-100. DOI:10.13386/j.issn1002-0306.2019.07.017
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Study of Microorganisms Relationship between Meju and Soybean Paste
ZHANG Peng-fei, WU Ri-na, ZHANG Ping, JIANG Jing, WU Jun-rui
2019, 40(7):101-106,113. DOI:10.13386/j.issn1002-0306.2019.07.018
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High Expression and Enzymatic Characterization of an Exo-type Agarase AgaO
CHENG Yuan-yuan, CHEN Qing-min, LI Jun-ge, LI Shu-huan, WANG Yan-hui, HAN Wen-jun
2019, 40(7):107-113. DOI:10.13386/j.issn1002-0306.2019.07.019
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Expression of Protease Gene sph of Bacillus sphaericus 2297 in Pichia pastoris and Characterization of the Recombinant Enzyme
GU Zhang-hui, LAI Jiang-li, WANG Shu-jun, JIAO Yu-liang, LIU Shu, FANG Yao-wei
2019, 40(7):114-118,130. DOI:10.13386/j.issn1002-0306.2019.07.020
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Quantitative Detection of Ovine-derived Materials in Meat Products by Real-time Fluorescent PCR
ZHANG Xiu-ping, MIAO Li
2019, 40(7):119-123,130. DOI:10.13386/j.issn1002-0306.2019.07.021
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Isolation,Identification,Fermentation Characteristics and Volatile Aroma Components Analysis of non-Saccharomyces for Tangerine Wine
YU Lin-lin, XIONG Jia-wen, ZHANG Zhi-bin, WANG Ya, YANG Hui-lin, YAN Ri-ming, ZHU Du, ZHU Bo
2019, 40(7):124-130. DOI:10.13386/j.issn1002-0306.2019.07.022
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Optimization of Fermentation Conditions for β-1,4-xylanase Production by Aspergillus flavus and Its Enzymatic Properties
CHEN Yao-yao, CHEN Zhou, LIU Lu, LIU Yang-liu, LI Si-ting, JIA Ying-min
2019, 40(7):131-137. DOI:10.13386/j.issn1002-0306.2019.07.023
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Consistency Analysis between PCR Detection Targeting Key Genes Responsible for Citrinin Biosynthesis and Citrinin Content of Hongqu Detected by UPLC
ZHU Li-ping, FENG Liu, HUANG Yan-chun, SHAO Yan-chun
2019, 40(7):138-143. DOI:10.13386/j.issn1002-0306.2019.07.024
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Fermentation and Influence of Protein Expression of Three Plant-Based Proliferative Substrates for Lactobacillus acidophilus CICC6005
WANG Qiu-ping, ZANG Kai-li, ZHAO Lin-sen, ZHAO Pei, YAN Ya-li, LIU Ai-guo, CHEN Qing-sen
2019, 40(7):144-149. DOI:10.13386/j.issn1002-0306.2019.07.025
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Study on Processing Technology of Jelly Containing Mung Bean Starch
XIE Yu-xi, SHAO Chu-yao, WANG Ting, WANG Chen, NIU Yu-jia, FENG Nan, JIANG Zhan-mei
2019, 40(7):150-154,160. DOI:10.13386/j.issn1002-0306.2019.07.026
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Optimization of Embrittlement Process of Flavored Yam Chips
LI Ding-jin, DUAN Zhen-hua, ZHANG Zhi, DUAN Qiu-xia, LIU Yan
2019, 40(7):155-160. DOI:10.13386/j.issn1002-0306.2019.07.027
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Optimization of Preparation Technology for Selenium-Rich Green Tea Powder with a Ball-Grinding Method
JI Zhen, XU Jia-lin, MENG Xian-xing, WANG Xin-xin, WANG Cai-xia
2019, 40(7):161-165. DOI:10.13386/j.issn1002-0306.2019.07.028
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Development of Gynura bicolor Tea Beverage
SHI Heng-le, GAO Hai-yan, HAN Yan-chao, DING Yu-ting, CHEN Hang-jun
2019, 40(7):166-171. DOI:10.13386/j.issn1002-0306.2019.07.029
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Optimization of Preparation Technology of Microcapsules Containing Sulforaphane in Rouge Radish
YANG Hui, GUO Shu, GAO Ya, GUAN Xiao-yao, LI Chang-man, ZHOU Qin, HE Xiu-li
2019, 40(7):172-178,184. DOI:10.13386/j.issn1002-0306.2019.07.030
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Optimization of Enzymatic Extraction Technology of Fish Oil from Katsuwonus pelamis Viscera by Response Surface Methodology
HE Ding-fen, XIE Chao, LI Gui-fen, LI Hai-bo, LIANG Rui-ping, LUO Jing
2019, 40(7):179-184. DOI:10.13386/j.issn1002-0306.2019.07.031
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Optimization of Extracting Process of Dioscorea opposite Thunb Polysaccharide by Supercritical CO2 Fluid Extraction Based on Response Surface Method
YANG Xiao-hui, GUO Jun
2019, 40(7):185-189,198. DOI:10.13386/j.issn1002-0306.2019.07.032
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Optimization of Formula of Non-fermented Quick-frozen Deep-fried Dough Sticks by Response Surface Analysis
ZHANG Ling-wen, WANG Xue-fei, LI Sha-sha, JI Hong-fang, BI Ji-cai, MA Han-jun
2019, 40(7):190-198. DOI:10.13386/j.issn1002-0306.2019.07.033
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Optimization of Extraction Process of Chlorophyll from Kiwifruit by Response Surface Method
ZHANG Bing, , LEI Sheng-Jiao, ZHANG Lei
2019, 40(7):199-204. DOI:10.13386/j.issn1002-0306.2019.07.034
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Extraction of Dietary Fiber from Red Jujube Residue by Ultrasonic-Enzymatic Hydrolysis Synergistic Action and Its Promoting Digestion Function
ZHANG Meng-fan, YUE Li, JING Si-qun, WANG De-ping, ZONG Wei
2019, 40(7):205-212. DOI:10.13386/j.issn1002-0306.2019.07.035
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Optimization of Raw Material Ratio of Composite Fruit and Vegetable Wine by Mixture Design and Its Fuzzy Mathematical Evaluation
SONG Lin-lin, HUANG Ye-chuan, ZHANG Xiong, WEI Han-hua
2019, 40(7):213-217,242. DOI:10.13386/j.issn1002-0306.2019.07.036
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Comparison of Chemical Constituents in Honey and Adulterated Honey Based on 1H-NMR Metabonomics
LI Wei, YANG Hong-mei, WANG Hao, WANG Shao-qing, JIA Jing-yi
2019, 40(7):218-223,227. DOI:10.13386/j.issn1002-0306.2019.07.037
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Simultaneous Determination of Thiocyanate and Perchlorate in Vegetables by Ultrasonic Assisted Extraction of Hot Water-Ion Chromatography
ZHANG Shao-hua, YING Lu, ZHANG Shu-fen, SHI Lin-lin, KE Jian-jun, SU Yu-ting, XING Jia-li
2019, 40(7):224-227. DOI:10.13386/j.issn1002-0306.2019.07.038
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Optimization of HS-SPME Condition and Analysis of Volatile Compounds in Fresh and Different Drying Coriander by GC-MS
LI Mei-ping, LI Rong, DING Peng-xia, ZHANG Sheng-wan, GUO Cai-xia
2019, 40(7):228-236,247. DOI:10.13386/j.issn1002-0306.2019.07.039
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Effects of Exogenous Secondary Metabolites Combined with Hydrocooling Water on Quality Attributes of Sweet Cherry
LI Xiao-juan, ZHI Huan-huan, DONG Yu
2019, 40(7):237-242. DOI:10.13386/j.issn1002-0306.2019.07.040
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Effects of Different Freezing Methods on the Quality of Oyster
CHEN Hai-qiang, LIANG Zuan-hao, LIANG Feng-xue, FENG Jun-yuan, YU Ming
2019, 40(7):243-247. DOI:10.13386/j.issn1002-0306.2019.07.041
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Effect of Konjac Glucomannan and Ethyl Cellulose Blend Films on Fruit Preservation
LI Hao-xiang, NI Xue-wen, XU Wei-jian, WANG Huan
2019, 40(7):248-252. DOI:10.13386/j.issn1002-0306.2019.07.042
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Optimization of Preservation Technology of Pressurized Argon of Fresh-cut Red Cabbage by Response Surface Methodology
WANG Ran-ran, ZHAO Xin, YI Ruo-kun, LIAO Xiang-ping, XING Ya-ge, XU Qing-lian, GOU Jun, CHEN Cun-kun
2019, 40(7):253-258. DOI:10.13386/j.issn1002-0306.2019.07.043
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Anti-fatigue and Anti-hyperglycemic Activities of Two Konjac Polysaccharides
GONG Pin, WANG Shuang, DU Chao, TIAN Dong, MAO Gen-nian, PEI Yao, YANG Wen-juan
2019, 40(7):259-262,268. DOI:10.13386/j.issn1002-0306.2019.07.044
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Effects of Ganoderma lucidum Extracts on Lipid Metabolism and Gut Microbiota in High-Fat Diet Fed Rats
GUO Wei-ling, SHI Fei-fei, LI Lu, XU Jia-xin, HUANG Zi-rui, HONG Jia-li, LIU Bin, ZHAO Li-na, LV Xu-cong
2019, 40(7):263-268. DOI:10.13386/j.issn1002-0306.2019.07.045
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Classification and Management of Health Related Foods in Japan
MA Yu-xun, DUAN Hao, LIU Hong-yu, CHEN Wen
2019, 40(7):269-272. DOI:10.13386/j.issn1002-0306.2019.07.046
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Research Progress in Technologies of DHA Stabilization
LIU Jia-wei, WANG Xu, CAO Yan-ping, XU Duo-xia
2019, 40(7):273-277. DOI:10.13386/j.issn1002-0306.2019.07.047
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Research Progress of ATP and Its Related Compounds in Aquatic Products
CAI Lu-yun, WANG Ya-ru, WANG Jing, CAO Ai-ling, LI Jian-rong, ZHOU Xiao-min, ZHAO Yuan-hui
2019, 40(7):278-284. DOI:10.13386/j.issn1002-0306.2019.07.048
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Research Status and Development Trend of Chicken Soup
YANG Yu-cai, WANG Xue-feng, WANG Gui-ying, GU Da-hai, XU Zhi-qiang, FAN Jiang-ping, PU Yue-hong, LIU Ping, LIAO Guo-zhou
2019, 40(7):285-289,295. DOI:10.13386/j.issn1002-0306.2019.07.049
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Research Progress on the Effect of Heat Treatment on Quality of Fresh-Cut Fruits and Vegetables
ZHANG Li-hua, LI Shun-feng, LI Zhen-zhu, WANG Wei-jing
2019, 40(7):290-295. DOI:10.13386/j.issn1002-0306.2019.07.050
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Research Progress on the Mechanism and Control Method of Browning of Fresh-Cut Potato
GE Jia-hui, HU Wen-zhong, GUAN Yu-ge, FENG Ke, CUI Jing-chun, ZHAO Lei, ZHANG Yue, GUAN Qing-xin
2019, 40(7):296-300,306. DOI:10.13386/j.issn1002-0306.2019.07.051
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Research Progress on Activity Mechanism and Identification of Food-Derived Anticoagulant Peptides
TU Mao-lin, MAO Feng-jiao, FAN Feng-jiao, LIU Meng, CHEN Hui, LU Wei-hong, DU Ming
2019, 40(7):301-306. DOI:10.13386/j.issn1002-0306.2019.07.052
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Research Progress on Extraction,Purification and Physiological Activities of Polysaccharides from Rosa laevigata Michx.
ZENG Fan-ke, LI Wei, CAO Yong, WU Hui, ZHANG Yi-ling, ZHANG Xiao-ying, CHEN Yun-jiao
2019, 40(7):307-312. DOI:10.13386/j.issn1002-0306.2019.07.053
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Research Progress of Bioactive Compounds Delivery System Based on Polysaccharide and Protein by Electrospinning
JIA Xi-wen, WANG Hao, ZHAO Shen-chi, ZHANG Shuai, KONG Bao-hua, LIU Qian
2019, 40(7):313-321. DOI:10.13386/j.issn1002-0306.2019.07.054
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Application of Multiplex PCR Technology on Detection of Pathogenic Microorganism
BAI Jv-hong, KANG Jian-ping, ZHANG Xing-can, HUA Miao-miao, LIU Jian, YANG Jian, ZHONG Xue-ting
2019, 40(7):322-325,331. DOI:10.13386/j.issn1002-0306.2019.07.055
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Research Progress on Extraction Technology and Biological Activity of Tea Sapoin
YUE Cui-nan, JIANG Xin-feng, LI Yan-sheng, YANG Pu-xiang
2019, 40(7):326-331. DOI:10.13386/j.issn1002-0306.2019.07.056
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Functions and Applications of the Fermented Products of Fruits and Vegetables
DING Nan, HE Mei-shan, GE Zi-long, LU Cheng-rong, ZHONG Qing-ping
2019, 40(7):332-336. DOI:10.13386/j.issn1002-0306.2019.07.057
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Research Progress in the Application of Sugar Alcohol in Food Medicine and Agriculture
WANG Luo-qi, LI Peng-chao, HUANG Ming-li, LIU Ke-zhong, GENG Cun-zhen, YAN Dong-yun
2019, 40(7):337-340,345. DOI:10.13386/j.issn1002-0306.2019.07.058
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Research Progress of Establishing Cellular Oxidative Stress Model
HE Fang-ting, CHEN Jia-yi, XU Jia-yi, DONG Ke, LENG Yun, JIANG Chun-ping, PEI Xiao-fang
2019, 40(7):341-345. DOI:10.13386/j.issn1002-0306.2019.07.059
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Research Progress in the Extraction Methods and Bioactivity of Flavonoids from Eucommia ulmoides Leaves
LI Jia
2019, 40(7):346-350. DOI:10.13386/j.issn1002-0306.2019.07.060
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Research Progress on Characteristics of Bifidobacterial Exopolysaccharides and Their Relationship with Host
JIANG Chen-bo, YONG Jing-yi, LI Nan
2019, 40(7):351-357. DOI:10.13386/j.issn1002-0306.2019.07.061
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Application of Thickened Component in Elderly Patients with Dysphagia
LI Ya-hui, GUO Qing-wu, ZHANG Yan, SUN Feng-yi
2019, 40(7):358-361,367. DOI:10.13386/j.issn1002-0306.2019.07.062
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Research Progress of Isothermal Amplification in the Detection of Pathogenic Bacteria in Food
ZHONG Hai-xia, ZHOU Han-yan, LUO Huan, XU Yi, ZHANG Ren-yu, YANG Zheng-ming, CHEN Zhi-guang
2019, 40(7):362-367. DOI:10.13386/j.issn1002-0306.2019.07.063
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