Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2022, 43(20)
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2022, 43(20)
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Current Situation Analysis and Recommendations for Microbial Indicators and Limit Requirements in the Standard of Refrigerated Cooked Rice and Wheaten Products in China
TU Zhenhua, DONG Yiwei, TU Binhua
2022, 43(20):1-10. DOI:10.13386/j.issn1002-0306.2022020116
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Enlightenment of the Latest Version of the General Rules for Nutrition Labelling of Prepackaged Foods in the Food Market in China
SONG Ruolin, GUO Xiaohui
2022, 43(20):11-17. DOI:10.13386/j.issn1002-0306.2022030407
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Research on the Positioning of Precision Nutrition Foods and the Current Status of Relevant Regulations and Standards
WU Xi, YUN Zhenyu, ZHAO Xi, ZHANG Xuguang, WU Qi, LAN Tao, ZHAO Lin
2022, 43(20):18-28. DOI:10.13386/j.issn1002-0306.2022040013
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Prediction of Interaction between Fish-derived Antifreeze Peptides and Fish Myosin by Molecular Docking
JIANG Wenting, CHEN Xu, CAI Xixi, YANG Fujia, HUANG Dan, HUANG Jianlian, WANG Shaoyun
2022, 43(20):29-38. DOI:10.13386/j.issn1002-0306.2022010078
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Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue
CHANG Hong, WANG Shuang, ZHOU Jiahua, LI Wensheng, WANG Yunxiang, WANG Baogang
2022, 43(20):39-44. DOI:10.13386/j.issn1002-0306.2021090182
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Composition and Antioxidant Activity Analysis of Crude Polysaccharide from Ganoderma lucidum Fermented Wheat Bran
LIU Na, FAN Mingjun, AN Xiaoping, WANG Yuan, QI Jingwei
2022, 43(20):45-50. DOI:10.13386/j.issn1002-0306.2021100126
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Effects of Different Drying Methods on the Sensory Quality and Physical and Chemical Properties of Apple-peach Flat Leather
CHEN Xiaoling, GUAN Weiliang, HOU Dongyuan, CAI Luyun, ZHANG Jinjie
2022, 43(20):51-59. DOI:10.13386/j.issn1002-0306.2021120099
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Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes
QIN Yumeng, WANG Yanli, ZHOU Xiaoli, DONG Pingkun, WU Dongfei
2022, 43(20):60-66. DOI:10.13386/j.issn1002-0306.2021120185
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Changes in the Major Chemical Constituents of Oolong Tea under Continuous Low-Speed Green-making Process
MO Xiaoli, CHENG Chen, ZENG Wen, HUANG Yahui
2022, 43(20):67-77. DOI:10.13386/j.issn1002-0306.2021120224
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Development of the Quality Evaluation System of High Protein Recombinant Rice by Principal Component Analysis
DENG Huiqing, WU Weiguo, LIAO Luyan
2022, 43(20):78-86. DOI:10.13386/j.issn1002-0306.2021120279
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Effect of Aqueous Phase pH and Na+ on the Stability of Microcrystalline Cellulose-Lard Pickering Emulsion
YANG Kailin, KANG Mengyao, GENG Hongqing, LU Jinming, PENG Songlin, ZHAO Ziyue, SHANG Yongbiao
2022, 43(20):87-96. DOI:10.13386/j.issn1002-0306.2022010159
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Structure and in Vitro Digestion Properties of Waxy Wheat Starch-Lipid Complexes
ZHANG Yun, ZHANG Kangyi, ZHAO Di, GUO Dongxu, ZHANG Guozhi
2022, 43(20):97-106. DOI:10.13386/j.issn1002-0306.2022010171
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Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Ability of Kidney Bean Protein
ZHOU Xinyu, ZUO Zhaohang, WANG Ying, YAO Yang, SUN Wei, ZHANG Naidan, PANG Weiqiao
2022, 43(20):107-112. DOI:10.13386/j.issn1002-0306.2022010203
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Effect of Different Heating Temperatures and Treatment Methods on the Active Compounds and Antioxidant Activities of Ziziphus Jujuba cv. Huizao
GUAN Dong, CHEN Dan, CUI Mengdi, HUANG Aiyun, KANG Shufang, LI Mei, XU Huaide
2022, 43(20):113-121. DOI:10.13386/j.issn1002-0306.2022010233
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Inhibitory Effect and Mechanism of Urease by Water-extracted Polyphenols in Dandelion
WU Ping, LI Yanni, ZOU Hui, CHEN Yilun
2022, 43(20):122-129. DOI:10.13386/j.issn1002-0306.2022010279
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Effect of Extrusion Temperature on the Structure of High-moisture Extruded Mung Bean Protein
ZHANG Junjie, ZHENG Jiachen, XIE Yitong, LUO Wenjiang, ZHANG Yuan, HE Xi, LIU Danyi, HAN Jianchun
2022, 43(20):130-136. DOI:10.13386/j.issn1002-0306.2022020139
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Selection of Amylase Producing Strain by Atmospheric and Room Temperature Plasmas and Its Enzymological Properties
TONG Fan, HUANG Jiaqi, FAN Jianqiang, HUANG Shixin, LONG Teng, WU Peng, HE Wei, DENG Xiaohua, CHEN Shanyi, TANG Xu
2022, 43(20):137-143. DOI:10.13386/j.issn1002-0306.2021120194
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Dynamic Changes and Structural Analysis of the Bacterial Community in Paocai Brine
LI Jingchao, DENG Wei, SHE Rong, YANG Xiaoyan, XIAO Wen
2022, 43(20):144-151. DOI:10.13386/j.issn1002-0306.2021120200
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Correlation between Volatile Flavor Components and Bacterial Population Succession during Mackerel Fermentation
DU Yingqi, FAN Lili, OU Changrong, TANG Haiqing, WEN Haiying
2022, 43(20):152-162. DOI:10.13386/j.issn1002-0306.2022010124
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Influence of Three Non-Saccharomyces Yeasts on Fermentation and Volatile Components of Italian Riesling White Wines
ZHOU Hongjiang, JIANG Wenguang, RUAN Shili, LI Jiming
2022, 43(20):163-172. DOI:10.13386/j.issn1002-0306.2022010164
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Antioxidant and Bacteriostatic Activities of Essential Oil from Ligustrum robustum (Rxob.) Blume
MA Qiuyue, XU Qianda, CHEN Nan, GAO Haoxiang, ZENG Weicai
2022, 43(20):173-181. DOI:10.13386/j.issn1002-0306.2022020160
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Isolation of Enterobacter hohensis 4-2-1 from Human Intestine and Its Fermentation Effect on Lycium Barbarum Polysaccharide
WANG Yanping, FANG Haitian, HU Haiming, YIN Mingzhu, LIU Hongtao
2022, 43(20):182-188. DOI:10.13386/j.issn1002-0306.2022030004
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Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin
SUN Jinmeng, TU Zongcai, WANG Hui, HU Yueming
2022, 43(20):189-195. DOI:10.13386/j.issn1002-0306.2021120183
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Optimization of Liquid Fermentation Medium Formulation of Morchella eohespera Exopolysaccharide and Its Hypoglycemic Activity in Vitro
LIN Shan, ZHAO Ping, FU Yunna, LIU Bing, FENG Peiyao, LI Haozhe, XIA Xingxing
2022, 43(20):196-203. DOI:10.13386/j.issn1002-0306.2021120191
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Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester
SUN Mengwen, MO Xiaofeng, CHEN Ying, WANG Yajuan, QIU Dan
2022, 43(20):204-210. DOI:10.13386/j.issn1002-0306.2021120217
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Extraction Optimization and Its Inoxidizability and Hypoglycemic Properties in Vitro of Polysaccharide from Salvia plebeia R. Br.
GUO Chang, LI Chao, HOU Mingming, BAI Meiyu, ZHOU Congcong, ZHANG Haiyan
2022, 43(20):211-219. DOI:10.13386/j.issn1002-0306.2021120280
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Extraction Process Optimization and Antioxidant Activity of Green Tea Polysaccharides
ZHANG Yibin, LIU Peng, JI Haiyu, JIA Xiaoyu, TIAN Ling
2022, 43(20):220-227. DOI:10.13386/j.issn1002-0306.2021120287
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Preparation and Physicochemical Properties of Pregelatinization-Composite Enzymatic Digestion of Rice Flour with Embryos for Infants and Children
WANG Ziyan, LIU Ying, JIA Jianhui, DOU Boxin, ZHANG Na
2022, 43(20):228-234. DOI:10.13386/j.issn1002-0306.2022010067
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Enzymatic Preparation of the Peptide of Cucumaria frondosa and Its Antioxidant Evaluation
LIU Jinli, FAN Fang, HE Xiaoxia, ZOU Shengcan, CAO Tingfeng
2022, 43(20):235-243. DOI:10.13386/j.issn1002-0306.2022010111
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Preparation and Structure Characterization of Ramulus mori Oligosaccharides Microcapsules with Antibacterial Activity
ZHU Qiaoling, ZOU Yuxiao, LIAO Sentai, SUN Yuanming, LI Erna
2022, 43(20):244-251. DOI:10.13386/j.issn1002-0306.2022020138
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Probiotic Fermented Beverage Based on Kiwifruit Residue and Analysis of Its Nutritional Quality and Flavor
ZHANG Liping, LIU Ruiling, MENG Xianghong, WU Weijie, CHEN Hangjun, GAO Haiyan
2022, 43(20):252-262. DOI:10.13386/j.issn1002-0306.2022020166
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Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology
SUN Yue, LI Zhen, WANG Peng, XU Xinglian
2022, 43(20):263-273. DOI:10.13386/j.issn1002-0306.2022030052
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Optimization of Ultra-high Pressure Assisted Extraction of the Triterpenoids from the Ganoderma lucidum and Evaluation of Its Antioxidant Activity
XU Shulai, XU Yao, YOU Tingting, LIU Zhibin, ZHU Sichen
2022, 43(20):274-280. DOI:10.13386/j.issn1002-0306.2022030181
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Data Visual Analysis of Physicochemical Parameters of Two Batches of Frying Oil with Different Storage Time
LI Yumei, WAN Xin, CAO Yanping, XIE Jiuying, JI Jingjun, WANG Xin
2022, 43(20):281-290. DOI:10.13386/j.issn1002-0306.2021090337
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Determination of 14 Anabolic Androgenic Steroids in Animal Derived Foods by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry
WANG Jing, ZHANG Haichao, JIA Haitao, AI Lianfeng
2022, 43(20):291-299. DOI:10.13386/j.issn1002-0306.2021120163
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Quality Evaluation of Stewed Beef Brisket with Tomato
CHEN Le, LI Jianying, LIU Chengjiang, HAN Dong, HUANG Feng, ZHANG Chunhui
2022, 43(20):300-309. DOI:10.13386/j.issn1002-0306.2021120177
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Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province
ZHANG Suzhen, LI Jianrong, LIU Xiaohong, TIAN Haining, MENG Yuqiong, MA Rui
2022, 43(20):310-318. DOI:10.13386/j.issn1002-0306.2021120293
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Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea
WANG Juan, ZHANG Xiaoyu, XIAO Qiaomei, CHU Zhenzhou, LÜ Caiyou
2022, 43(20):319-328. DOI:10.13386/j.issn1002-0306.2022010069
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Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi
WEN Lixiang, YUAN Dongyin, OU Shuqiong, ZHANG Fen, CHEN Jiaxian, HUANG Shouhui, FENG Chunmei, PENG Jingru
2022, 43(20):329-336. DOI:10.13386/j.issn1002-0306.2022010154
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QuEChERS-UPLC-MS/MS Method to Determination of Alternaria Toxins and Contamination Analysis in Red Date and Its Products
LU Lingling, FAN Yingying, ZHANG Ruili
2022, 43(20):337-345. DOI:10.13386/j.issn1002-0306.2022050316
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Preservation of Postharvest Agaricus bisporus by VC/Nisin Composite Coating
SHANG Lichao, ZHAO Fengchun, GONG Zhiqing, CUI Wenjia, ZHOU Qingxin, WANG Wenliang, WANG Yansheng
2022, 43(20):346-351. DOI:10.13386/j.issn1002-0306.2022010071
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Effects of Different Film Packaging on Storage Quality and Physiological Characteristics of Pitaya
ZHANG Qin, DONG Xiaoqing, LIN Xin, LUO Dengcan, PENG Junsen, HUANG Shian, MA Yuhua
2022, 43(20):352-360. DOI:10.13386/j.issn1002-0306.2022010219
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Pharmacodynamic Study of Carbon Quantum Dot on Helicobacter pylori and Prediction of Its Mechanism
ZHANG Xiwu, HU Zhixin, WANG Yahong, DOU Jinjin
2022, 43(20):361-371. DOI:10.13386/j.issn1002-0306.2021120307
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Nutritional Evaluation of Walnut Protein and Its Ameliorative Effect on DSS Induced Acute Colitis in Mice
LIU Dandan, ZHU Junsong, ZHANG Xueli, CHEN Min, GUO Yiting, MA Haile
2022, 43(20):372-379. DOI:10.13386/j.issn1002-0306.2022010066
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Effects of Cistanche deserticola Extract on D-Galactose-Induced Aging Model Mice
BAI Dongwen, BAO Xiaowei, ZENG Lanjun, LIU Xiaolu, LI Yixin, SUN Jiali, JIN Weiquan, JIANG Junfeng
2022, 43(20):380-386. DOI:10.13386/j.issn1002-0306.2022010264
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Improvement Effect of Blueberry Anthocyanin on Liver and Kidney Injury in Type 2 Diabetic Mice
DANG Ya, YOU Li, YANG Binyan
2022, 43(20):387-394. DOI:10.13386/j.issn1002-0306.2022020171
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Mechanism of Athelia rolfsii Polysaccharides Protect against Liver Injury in Lead-Exposed Mice via Nrf2 Signaling Pathway
ZHAO Pan, LI Hongmei, WANG Zhichao, MIN Weihong
2022, 43(20):395-402. DOI:10.13386/j.issn1002-0306.2022030043
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Progress on Nutritional Function and High-value Utilization of Hulless Barley
XIA Hu, YAN Xiyue, LU Lidan, CAO Yanan, PENG Lianxin, ZOU Liang, REN Yuanhang, ZHAO Gang
2022, 43(20):403-413. DOI:10.13386/j.issn1002-0306.2021080217
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Effect and Mechanism of Probiotics in Alleviating or Treating Inflammatory Bowel Disease
XU Kang, WANG Zhe, XUE Zhipeng, WANG Jiapeng, XU Zhenshang, WANG Ting
2022, 43(20):414-420. DOI:10.13386/j.issn1002-0306.2021090166
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Antibacterial Effect of Edible (Medicinal) Fungi and Its Research Progress in Food Anticorrosion and Preservation
PENG Na, ZHAO Peng, CHAI Xinyi
2022, 43(20):421-429. DOI:10.13386/j.issn1002-0306.2021090170
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Research Progress on Identification and Adulteration Detection Technologies of Edible Oil
LI Shaohua, LI Shen, LI Cuicui
2022, 43(20):430-436. DOI:10.13386/j.issn1002-0306.2021090293
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Research Progress on Extraction Technology and Functional Characteristics of Active Components from Porphyra
LI Zhujia, XU Jingwen, ZHAO Yong
2022, 43(20):437-446. DOI:10.13386/j.issn1002-0306.2021090301
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Research Progress on External Quality Detection and Classification Technology of Jujube Based on Machine Vision
LI Cong, LI Yujie, LI Xiaozhan, YU Guowei, LIU Xin, MA Benxue
2022, 43(20):447-453. DOI:10.13386/j.issn1002-0306.2021090322
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Advances in the Detection Methods of Antibiotic Residues in Honey
MA Yongqiang, ZHANG Siyao, YU Shiyou, WANG Xin, LI Chenchen
2022, 43(20):454-463. DOI:10.13386/j.issn1002-0306.2021100020
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Research Progress on Bioactivity and Product Development of Codonopsis pilosula Polysaccharide
TANG Mengjia, LIU Qingqing, LIU Yanxin, WANG Yicui
2022, 43(20):464-470. DOI:10.13386/j.issn1002-0306.2021100038
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Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review
ZHONG Hangyu, WANG Mansheng, ZHENG Jianxin, CHENG Junhu
2022, 43(20):471-480. DOI:10.13386/j.issn1002-0306.2021100142
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Research Progress on Bioactivities of Food Flavor α-Ionone
GE Yiqing, TONG Tao
2022, 43(20):481-488. DOI:10.13386/j.issn1002-0306.2022050260
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