Science and Technology of Food Industry

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

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2021, 42(14)
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2021, 42(14):1-1.
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2021(14):1-7.
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2021, 42(14):2-2.
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Determination of Multiple Receptor Agonist Drug Residues in Pork by Pass-type SPE and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Yanming, WANG Kun, ZHU Fuqiang, GAO Huilan
2021, 42(14):264-271. DOI:10.13386/j.issn1002-0306.2020090182
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Analysis on Secondary Metabolites Difference of Guiding Yunwu Tea between Native and Introduced Varieties
WANG Chunbo, LYU Hui, WEI Lingdong, GUO Zhiyou
2021, 42(14):1-7. DOI:10.13386/j.issn1002-0306.2020110282a
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Mechanism of Anti-depression Mechanism of Akebiae Fructus Based on Network Pharmacology
QIAN Huiqin, PENG Yuan, HUANG Xiuxiu, YU Shuyan, LIU Bingbing, WANG Ning, ZHAO Yongheng
2021, 42(14):8-15. DOI:10.13386/j.issn1002-0306.2020110295
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Mechanism of Caffeoylquinic Acids in the Treatment of Type II Diabetes Based on Network Pharmacology
LI Lingyu, ZHU Wenqing, ZHU Shanshan, ZHANG Li, ZHANG Peng, ZHENG Zhenjia
2021, 42(14):16-24. DOI:10.13386/j.issn1002-0306.2021010111
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Extraction, Purification of Taro Globulin and Its Inhibitory Activity on α-Amylase and α-Glucosidase
MA Erlan, LIN Ying, TU Lian, ZHANG Fan, WANG Weiliang
2021, 42(14):25-32. DOI:10.13386/j.issn1002-0306.2020100266
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Analysis of Internal Moisture Changes of Persimmon Slices during Intermittent Microwave Drying Using Low-Field NMR
PAN Yuyan, DUAN Zhenhua, ZHONG Jingni
2021, 42(14):33-39. DOI:10.13386/j.issn1002-0306.2020110006
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Degradation of Multi-Components Polycyclic Aromatic Hydrocarbons in Oyster by Photodynamic Technology
LU Na, YANG Ruili, WANG Zhiguang, ZHANG Hui, ZHOU Sainan, XUE Changhu, TANG Qingjuan
2021, 42(14):40-48. DOI:10.13386/j.issn1002-0306.2020110024
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Analysis of the Content of Components in Different Extraction Parts of Angiopteris fokiensis Hieron Leaf Extracts and Their Correlation with Antioxidant Activity
ZHANG Yong, HUANG Sihan, LIN Dadu, ZHUANG Yuanbei, ZHANG Shengyuan, XIE Huasong
2021, 42(14):49-54. DOI:10.13386/j.issn1002-0306.2020110040
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Difference Analysis on the Taste Characteristics of Sturgeon under Different Steaming Time
ZHONG Minghui, XU Xinxing, LIU Kang, LI Yujin, GAO Ruichang, BAI Fan, ZHAO Yuanhui
2021, 42(14):55-60. DOI:10.13386/j.issn1002-0306.2020110055
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Release Characteristics of Curcumin Loaded on Zein/Poly (Ethylene Oxide) by Coaxial Electrospinning
JIN Xiaochun, AN Qi, WANG Xinya, HUANG Hongliang, ZHEN Nuo, ZHANG Hao, LI Yunqi, LIU Jingsheng
2021, 42(14):61-69. DOI:10.13386/j.issn1002-0306.2020110056
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Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas
ZHONG Qin, YANG Ling, XUE Han, LOU Zhanzhan, FAN Guogang, YAN Cheng
2021, 42(14):70-78. DOI:10.13386/j.issn1002-0306.2020110073
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Moisture Transformation and Quality Analysis of Star anise During Hot Air Drying
JIN Jianlong, YUAN Ya, DONG Jian, YANG Luwei, ZHANG Xuelai, WEI Juan, YU Yingrui
2021, 42(14):79-85. DOI:10.13386/j.issn1002-0306.2020110075
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Comparative Study on Antioxidant Active Components of Three Natural Plants for Food Packaging
TANG Xiao, ZHAI Jiamin, GE Xiaofeng, QIU Congping
2021, 42(14):86-92. DOI:10.13386/j.issn1002-0306.2020110284
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Evaluation of Loquat Leaves of Different Varieties Based on the Content of Main Functional Components
WANG Yang, WANG Lan, LI Yinuo, PANG Tonghui, BAO Junwen, LU Zhoumin
2021, 42(14):93-98. DOI:10.13386/j.issn1002-0306.2020120028
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Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages
LIANG Shuilian, LV Daizhu, MA Chen, XIANG Tantan, ZHOU Jia, WANG Mingyue
2021, 42(14):99-106. DOI:10.13386/j.issn1002-0306.2020120095
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Effect of Tea Tree Oil on Methicillin-resistant Staphylococcus aureus Biofilm
CHENG Feng, LIU Yu, YANG Zhen, MO Yanan, SHANG Ruofeng, HAO Baocheng, WANG Xuehong, LIANG Jianping
2021, 42(14):107-112. DOI:10.13386/j.issn1002-0306.2020110063
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Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology
HUANG Zhiyu, SHEN Xueyu, CHEN Xunlin, GUO Zhuozhao, HUANG Wei
2021, 42(14):113-120. DOI:10.13386/j.issn1002-0306.2020110278
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The Probiotic Properties of a Strain of Sourdough-derived Lactic Acid Bacteria and Its Effect on the Total Saponins of Acanthopanax senticosus Leaves
GUO Lidong, LI Xiuping, ZHANG Huan, CHEN Chen, WANG Liqun
2021, 42(14):121-126. DOI:10.13386/j.issn1002-0306.2020120035
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Study on Fungistasis of Marine Bacteria BMF04 and Removal Effect on Toxin
PENG Yun, LI Wenjin, TANG Manli, ZHOU Rongxiang, LI Jihong, DONG Ting, WANG Yuting, MA Guizhen, BAO Zenghai
2021, 42(14):127-132. DOI:10.13386/j.issn1002-0306.2020120037
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Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum
SUN Rui, MENG Xianghui, CHEN Ping
2021, 42(14):133-137. DOI:10.13386/j.issn1002-0306.2020120274
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Preparation and Characteristics of Low-Bitter Peptides from the Enzymatic Hydrolysate of Cod Bone
ZHAO Qiyue, JU Xinyao, WU Chao, XU Xianbing, DU Ming
2021, 42(14):138-144. DOI:10.13386/j.issn1002-0306.2020040149
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Optimization of the Compounding Formula of Food Gums in Pork Sausage by Response Surface Method
WANG Xinying, CHEN Lianhong, DU Rongsheng, CAI Zijian, ZHANG Yan, WANG Linlin
2021, 42(14):145-152. DOI:10.13386/j.issn1002-0306.2020070265
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D-optimal Mixture and Response Surface Method for Optimization of Formulation of Sweet Tea Sugar-free Antioxidant Activity Cake
CHEN Bi, OU Xiaochun, LU Yasi, ZHANG Peng, WEI Qiaoyan, WANG Xiaoming
2021, 42(14):153-160. DOI:10.13386/j.issn1002-0306.2020090177
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Optimization of Boiling Process of Beer Fish by Fuzzy Mathematics Combined with Response Surface Methodology
WANG Zheming, WANG Chengcai, ZHU Lihong, JIANG Hongrui, LIU Xiaoling, JIANG Yi
2021, 42(14):161-168. DOI:10.13386/j.issn1002-0306.2020090191
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Purification Technology of Polysaccharides from Lophatherum gracile Brongn. by Macroporous Resin Adsorption and Its Effect on Athletic Endurance of Mice
DENG Yunbin, HUANG Dongqin, YUE Tianxiang
2021, 42(14):169-174. DOI:10.13386/j.issn1002-0306.2020090194
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Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage
SONG Yang, WANG Cuntang, LI Huan
2021, 42(14):175-181. DOI:10.13386/j.issn1002-0306.2020090206
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Optimization of Ultrasonic-assisted Enzymatic Extraction of ACE Inhibitory Peptides from Cyperus esculentus by Response Surface Method
YIN Haiyang, LIU Zhenchun, ZHANG Shikang, AN Qi
2021, 42(14):182-187. DOI:10.13386/j.issn1002-0306.2020100130
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Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology
WANG Yuhe, BATUER Abulikemu, MARIYEMUGULI Kuerban, LI Na
2021, 42(14):188-195. DOI:10.13386/j.issn1002-0306.2020110021
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Pretreatment of Corn Starch by Extrusion Combined with Soaking in Sulfite Acid
HE Dong, FU Yudong, DUAN Qinsong, WANG Han, WANG Kexin, WANG Yifan, HUO Jinjie, XIAO Zhigang
2021, 42(14):196-203. DOI:10.13386/j.issn1002-0306.2020110069
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Ultrasound-assisted Sulfuric Acid Hydrolysis Method for Preparation and Characterization of Nanocellulose from Ginkgo Nut Shell
XUE Gang, HE Yi, LI Xiaobai, ZHANG Zhi, ZHANG Youzuo, XU Guangzhi
2021, 42(14):204-211. DOI:10.13386/j.issn1002-0306.2020120006
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Optimization of Enzymatic Hydrolysis Conditions for the Production of Crisp Plum Juice by Response Surface Methodology
LI Deyan, HE Hongzao
2021, 42(14):212-218. DOI:10.13386/j.issn1002-0306.2021010123
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Online Evaluation System of Tea Quality Based on Computer Vision
JIN Shanfeng, WANG Dongxin, HUANG Junshi, XIONG Aihua, AI Shirong, LIU Peng, WU Jingpeng, WU Ruimei
2021, 42(14):219-225. DOI:10.13386/j.issn1002-0306.2020100152
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Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method
ZHANG Minmin, LU Yanxiang, ZHAO Zhiguo, CUI Li, YAN Huijiao, WANG Xiao, ZHAO Hengqiang
2021, 42(14):226-232. DOI:10.13386/j.issn1002-0306.2020080205
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Volatile Component Analysis of Sun-dried Green Tea in Menghai County Based on GC-IMS
LIU Xueyan, WANG Juan, PENG Yun, LV Caiyou, LI Ruoyu
2021, 42(14):233-240. DOI:10.13386/j.issn1002-0306.2020080295
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Quality Evaluation of Different Varieties of Fresh-edible Waxy Corns Based on Entropy Weight Method and Grey Interconnect Degree Analysis
XUAN Ruirui, CHEN Yanping, LIU Chunju, WANG Lixia, YUAN Jianhua
2021, 42(14):241-248. DOI:10.13386/j.jssn1002-0306.2020090072
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An Electrochemical Aptasensor for Detection of Aflatoxin M1 Based on Reduced Graphene Oxide
HUI Yuanyuan, WANG Bini, ZHANG Fuxin, PENG Haishuai, LIU Yufang, JIA Rong, REN Rong
2021, 42(14):249-256. DOI:10.13386/j.issn1002-0306.2020090147
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Simultaneous Determination of Four Alkaloids in Betel Nut Seeds by Ultra Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry
GUO Xiaojie, WANG Pan, PANG Zhaohai, HAN Bingjun, YANG Xinfeng
2021, 42(14):257-263. DOI:10.13386/j.issn1002-0306.2020090152
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Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep
ZHANG Zhichao, WANG Xiaoqi, BAO Qi, LI Hui, WEI Libing, ZHAO Kai, DUAN Ziyuan
2021, 42(14):272-277. DOI:10.13386/j.issn1002-0306.2020100127
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Determination of Cadmium in Water Samples by Nano-SiO2 Preconcentration with hicELISA
ZHOU Ye, YANG Shuyu, GAO Yilin, CHEN Junjie, LIU Changzhong, WANG Ziliang, JIANG Jinqing
2021, 42(14):278-283. DOI:10.13386/j.issn1002-0306.2020100133
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Quality Analysis of 10 Dried Line Pepper Varieties
GAO Jia, TIAN Yuxiao, LUO Fangyao, LUO Jinghong, TANG Yueming, SONG Zhanfeng
2021, 42(14):284-288. DOI:10.13386/j.issn1002-0306.2020100143
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Recognition and Identification of Coarse Grain Starch Based on Morphometric and Canonical Correspondence Analysis
LEI Jing, WAN Zhiwei, JU Min
2021, 42(14):289-295. DOI:10.13386/j.issn1002-0306.2021020059
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Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry
HONG Lijie, FAN Yang, LIU Bingzhen, LI Lirong
2021, 42(14):296-301. DOI:10.13386/j.issn1002-0306.2020060106
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Effects of Different Thawing Methods on Physicochemical Properties and Oxidation Stability of Porcine Liver
LI Jinjin, MO Ran, TANG Shanhu, LI Sining
2021, 42(14):302-309. DOI:10.13386/j.issn1002-0306.2020110059
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Oxidation Stability and Shelf Life Prediction of Refined Eucommia ulmoides Seed Oil
WANG Xiaoyuan, NIU Han, MA Baochen, ZONG Wei
2021, 42(14):310-319. DOI:10.13386/j.issn1002-0306.2020110267
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Protective Effect of Nostoc sphaeroids Kütz on Oxidative Stress in Hyperlipidemic Mice
LIU Yinlu, YANG Litao, BI Cuicui, WEI Fenfen, ZHANG Bo
2021, 42(14):320-327. DOI:10.13386/j.issn1002-0306.2020090140
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Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan
LUO Xiaoli, ZHANG Shasha, CAO Jingjing, ZHANG Weisi
2021, 42(14):328-333. DOI:10.13386/j.issn1002-0306.2020090143
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Effect of Arabinogalactan on Intestinal Alkaline Phosphatase, Bacterial Endotoxin and Serum Cytokines in Type 2 Diabetic Rats
WANG Yucong, XIE Zhixin, ZHANG Xueyan, ZHAO Taiyun, VLADIMIR Ostronkov, LOKHOV Dmitrii, HAN Jianchun
2021, 42(14):334-340. DOI:10.13386/j.issn1002-0306.2020090167
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Effects of Yam Gruel on Gut Microflora, Blood Glucose and Insulin in T2DM Rats
HONG Xuepei, PANG Shuqin, ZHOU Jian, CHEN Fang, LUO Zongting, ZHANG Jiahui
2021, 42(14):341-347. DOI:10.13386/j.issn1002-0306.2020090192
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Effect of Different Solvent Extracts of Amygdalus mongolica on Liver Fibrosis Rat Models Induced by Carbon Tetrachloride and Its Mechanisms
WU Tong, ZHOU Hongbing, WANG Jia, CHANG Hong, BAI Wanfu, QUAN Bowen, HAO Haimei, BAI Yingchun, SHI Songli
2021, 42(14):348-355. DOI:10.13386/j.issn1002-0306.2020090212
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Application of Electron Microscopy in the Study of Postharvest Preservation of Berries
LIAO Jia, HU Wenzhong, LONG Ya, ZHAO Manru, YANG Xiangyan, LI Yuanzheng, JI Yaru
2021, 42(14):356-361. DOI:10.13386/j.issn1002-0306.2020060062
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Advances in the Nutritional Function and Safety of Coarse Cereals
XIANG Yue, CAO Yanan, ZHAO Gang, PENG Lianxin
2021, 42(14):362-370. DOI:10.13386/j.issn1002-0306.2020060341
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Advances in Analytical Techniques of Polyphenol-Protein Interaction
WANG Kewen, LIAO Xiaojun, XU Zhenzhen
2021, 42(14):371-379. DOI:10.13386/j.issn1002-0306.2020070099
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Research Progress of Aptamer Biosensor Detection of Streptomycin in Food
PENG Haishuai, WANG Bini, HUI Yuanyuan, ZHANG Fuxin, LIU Yufang, ZHAO Aiqing, REN Rong, JIA Rong
2021, 42(14):380-386. DOI:10.13386/j.issn1002-0306.2020070131
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Research Progress on the Effect of Organic Acid Treatment on Meat Quality
YU Xiaofei, WEI Wensong, AI Xin, MENG Mingjia, ZHANG Chunjiang
2021, 42(14):387-393. DOI:10.13386/j.issn1002-0306.2020070226
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Research Progress of Enzymatic Hydrolysis of Chicken and the Efficacy of Its Products
XIAO Xue, QIAN Mingli, FAN Jiangping, PU Yuehong, GE Changrong, XIAO Zhichao
2021, 42(14):394-400. DOI:10.13386/j.issn1002-0306.2020070239
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Recent Advances in Bee-Pollen Polysaccharides
QIAO Zitong, YIN Li, ZHOU Yixuan, YU Chenchen, CHENG Lan, ZHANG Chungang
2021, 42(14):401-407. DOI:10.13386/j.issn1002-0306.2020070262
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Research Progress on Functional Components and Product Development of Rose
HE Liyuan, YANG Zhilong, FAN Danmin
2021, 42(14):408-413. DOI:10.13386/j.issn1002-0306.2020070277
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Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation
WANG Jiayu, HU Wenzhong, GUAN Yuge, YU Jiaoxue, ZHAO Manru
2021, 42(14):414-419. DOI:10.13386/j.issn1002-0306.2020080115
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Research Progress on Epitopes and Cross-reactivity of Shellfish Allergens
HUAN Fei, YUN Xiao, LI Mengsi, HAN Tianjiao, LIU Meng, YANG Yang, CAO Minjie, LIU Guangming
2021, 42(14):420-428. DOI:10.13386/j.issn1002-0306.2020080238
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