Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2022, 43(9)
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2022, 43(9)
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Qualitative and Quantitative Analysis of Two Plant Pathogens by Three Dimensional Fluorescence Spectroscopy Combined with Second Order Correction Algorithm
CAI Luning, LIU Xueru, CHEN Lei, LI Xin, GU Shaobin
2022, 43(9):1-12. DOI:10.13386/j.issn1002-0306.2021090083
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Mechanism of Cistanches Herba in Treatment of Parkinson’s Disease Based on Network Pharmacology and Molecular Docking
XU Zhaohui, ZOU Yuan, CHEN Ying, LIANG Biao, ZHAO Qing
2022, 43(9):13-22. DOI:10.13386/j.issn1002-0306.2021100009
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Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage
XU Jingxin, CHANG Jingyao, KONG Baohua, XIA Xiufang, LIU Qian
2022, 43(9):23-30. DOI:10.13386/j.issn1002-0306.2021050205
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Study on the Functional Properties and Antioxidant Activities of Different Enzymatic Hydrolysates of Ziziphi Spinosae Semen Protein
ZHANG Shuang, HAN Rongxin, WANG Xin, XIAO Fengqin, LI Jia, DONG Hongying, LI Guangzhe, YAN Mingming
2022, 43(9):31-39. DOI:10.13386/j.issn1002-0306.2021070167
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Effect of Native Potato, Cassava and Corn Starches Supplement on the Quality of Dried Fermented Noodles
WANG Jiasheng, LIU Chong, WANG Ting, ZHENG Xueling
2022, 43(9):40-47. DOI:10.13386/j.issn1002-0306.2021070190
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The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer
YUAN Can, HE Lian, HU Jinxiang, LIN Dan, QIAO Mingfeng, CAI Xuemei, PENG Yiqin, YI Yuwen
2022, 43(9):48-55. DOI:10.13386/j.issn1002-0306.2021070282
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Effect of Temperatures during the Lye Macerating on the Structure of Tripe Collagen
WANG Liyu, XIA Yangyi, ZHAO Luan
2022, 43(9):56-62. DOI:10.13386/j.issn1002-0306.2021080119
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Identification and Antioxidant Activity Analysis of Polyphenols in Different Mango Kernels Cultivars
XING Yuhang, ZHENG Yeyu, XUE Lu, CHEN Mianhong, LIU Yangyang, ZHOU Wei, LI Ruyi, LI Jihua
2022, 43(9):63-70. DOI:10.13386/j.issn1002-0306.2021080125
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Effects of Acidic/Alkali Pretreatment on Physicochemical Properties and Gelation Characteristics of Bone Gelatin from American Eel (Anguilla rostrata)
SUN Lechang, ZHAO Ayun, DU Han, WENG Ling, MIAO Song, CAO Minjie
2022, 43(9):71-78. DOI:10.13386/j.issn1002-0306.2021080130
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Effect of Ultraviolet-C Combined with Heat Treatments on the Quality Properties of Orange Juice
GAO Ruiping, LIU Songlin, WU Zhen
2022, 43(9):79-86. DOI:10.13386/j.issn1002-0306.2021080158
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Effect of Low-temperature Plasma Pretreatment on Hot-air with Thin-layer Drying Characteristics of Potatos
LI Shuai, ZHAO Yanyan, ZENG Yingnan, GU Yu
2022, 43(9):87-92. DOI:10.13386/j.issn1002-0306.2021080161
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Analysis of Biochemical Components and Antioxidant Capacity of Indocalamus Leaves of Different Varieties
ZHANG Yalan, ZHAO Jiancheng, YANG Zhenya, SHI Rui, LI Qin, WANG Yanbin, HE Liang, CHEN Yongjian
2022, 43(9):93-100. DOI:10.13386/j.issn1002-0306.2021080246
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Effect of Glucose Oxidase on Gel Properties of Surimi
from Silver Carp
CHENG Mengying, ZHANG Haiping, LIU Youming, XIONG Shanbai
2022, 43(9):101-107. DOI:10.13386/j.issn1002-0306.2021080329
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Analysis of Physical Properties, Amino Acids and Volatile Aroma Components of Mulberry Leaf Powder by Different Drying Methods
SHENG Jinfeng, CHEN Kun, WANG Xuefeng, YE Dongqing, LING Dongning, LEI Yawen, HE Xuemei, SUN Jian
2022, 43(9):108-118. DOI:10.13386/j.issn1002-0306.2021080343
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Purification of Polyphenol Oxidase from Tea Leaf by Three Phase Partitioning and Enzymatic Properties
LIU Yang, CHEN Qincao, LIU Dechun, YANG Li, HU Wei, KUANG Liuqing, LIU Yong, TENG Jie
2022, 43(9):119-124. DOI:10.13386/j.issn1002-0306.2021080075
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Bioinformatics Analysis of Extracellular Keratinase KerQH2 from Rheinheimera sp.QH
LI Xueqing, PANG Xin, GAO Huifang, ZHANG Lianyun, SONG Yingda, WU Cuiling
2022, 43(9):125-130. DOI:10.13386/j.issn1002-0306.2021080111
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Dynamic Changes of Physicochemical Properties and Fungal Community Structure during Solid-state Fermentation of Sichuan Sun Vinegar
ZHANG Guirong, FENG Jieya, CAI Ji, FU Junjie, LI Li, LIU Jun, WEN Xueping, CAO Rong
2022, 43(9):131-138. DOI:10.13386/j.issn1002-0306.2021080149
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The Relationship between Reactive Oxygen Species and Bacillus cereus Biofilms Formation
XIA Junfang, PAN Miao, QI Naer, MA Gepieer, GULI Nazi, WU Yun
2022, 43(9):139-147. DOI:10.13386/j.issn1002-0306.2021080341
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Optimization of the Preparation Process of Antioxidant Peptide from Preserved Egg White and Its in Vitro Antioxidant Activity
CHEN Weiling, CHEN Bangdong, LIAO Huiqing, QIN Haisang, LIANG Wenjing
2022, 43(9):148-155. DOI:10.13386/j.issn1002-0306.2021040198
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Optimization of Ultrasonic Extraction of Oridonin by Response Surface Methodology and Its Antitumor Activity
GUO Jie, HAO Nan, TAO Lei, WANG Jihong, CHEN Yanliang, WANG Guangyu
2022, 43(9):156-163. DOI:10.13386/j.issn1002-0306.2021070150
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Study on Optimization and Activities of Rapeseed Meal Protein by Alkali-extraction and Acid-precipitation
ZHAI Xiaona, WANG Tao, LIANG Liang, SHI Jianfang, XIE Qizhen, SUN Hao, PEI Haisheng
2022, 43(9):164-171. DOI:10.13386/j.issn1002-0306.2021080100
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Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality
SHI Jianbin, SUI Yong, CAI Sha, HE Jianjun, XIONG Tian, FAN Chuanhui, CHEN Xueling, JIA Zhiwen, WANG Shaohua, CAI Fang, JIANG Xiujun, MEI Xin
2022, 43(9):172-177. DOI:10.13386/j.issn1002-0306.2021080102
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Optimization of Ultrasonic Extraction of Polysaccharides in Lingyun Pekoe and Its Antioxidant Activity
XIAN Liqing, LI Shan, FENG Bin, LIANG Jian, LIU Xiaofeng
2022, 43(9):178-184. DOI:10.13386/j.issn1002-0306.2021080117
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Optimization of Microencapsulation Technology and Its Release Kinetics of Artemisia selengensis Flavonoids
XU Yuan, WANG Lu, LENG Yan, CAO Xinhua
2022, 43(9):185-193. DOI:10.13386/j.issn1002-0306.2021080120
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Preparation, Characterization and in Vitro Bioactivity of Chondroitin Sulfate Chelated Zinc
GAO Ran, SU Yun, CHEN Junde, ZHENG Meihua
2022, 43(9):194-202. DOI:10.13386/j.issn1002-0306.2021080253
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Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology
LIU Zhao, GU Jiali, QIAN Cheng, SHI Linyi, CAO Zhongwen
2022, 43(9):203-211. DOI:10.13386/j.issn1002-0306.2021090071
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Preparation and Activity of Hypolipidemic Peptides from Mengku-dayecha Protein by Enzymatic Hydrolysis
YE Haoduo, MIAO Jianyin, LI Longxing, HUANG Jiaqin, LIU Benying, SUN Yunnan, ZOU Qin, CAO Yong
2022, 43(9):212-221. DOI:10.13386/j.issn1002-0306.2021090085
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Preparation and Characterization of Multiple Composite Fluid Gel
GU Saiqi, ZHOU Linhui, WANG Suning, ZHOUXuxia, DING Yuting
2022, 43(9):222-231. DOI:10.13386/j.issn1002-0306.2021090149
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Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton
HOU Yuke, LU Yifeng, JIANG Yufei, KANG Mingli, HAN Minyi, XU Xinglian
2022, 43(9):232-242. DOI:10.13386/j.issn1002-0306.2021100097
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Properties of Nano-silica Modified Spirulina platensis Polysaccharide and Chitosan Composite Film
LUO Aiguo, QING Yifan, HU Bianfang, ZHAO Hongmei, TIAN Yanhua, YANG Zhaoyan, HAO Jianwei, SHI Xiaoli, YANG Bowen
2022, 43(9):243-250. DOI:10.13386/j.issn1002-0306.2021080137
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Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV
YUE Cuinan, QIN Dandan, LI Wenjin, WU Hualing, CAI Hailan, LI Chen, YANG Puxiang
2022, 43(9):251-258. DOI:10.13386/j.issn1002-0306.2021070342
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Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage
ZHAO Ping, CHEN Xiaohua, LIU Junxia, WANG Jinghua, JIN Wengang, CHEN Dejing, JIANG Pengfei
2022, 43(9):259-267. DOI:10.13386/j.issn1002-0306.2021080108
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Determination and Analysis of 16 Mycotoxins in Medicinal and Edible Traditional Chinese Medicine
LI Fenghua, LI Zuohua, YANG Li, YUAN Yongchun, WANG Suxiang, WANG Aixiang, LI Wei, ZHENG Fengjia
2022, 43(9):268-275. DOI:10.13386/j.issn1002-0306.2021080109
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Volatile Cmpounds and Aroma Characteristics of Jingui Green Tea and Jingui Flowers
GUO Li, HU Xiaojun, HU Wenjiao, ZHANG Yue, ZHU Yin, DAI Weidong, HU Shanshu, LIN Zhi
2022, 43(9):276-283. DOI:10.13386/j.issn1002-0306.2021080138
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Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes
LIU Guomin, QIN Weizhi, WEI Rongchang, YI Ruolan, LIAO Yujiao, ZHENG Xu, CHE Jianglü
2022, 43(9):284-292. DOI:10.13386/j.issn1002-0306.2021080141
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Study on Nutrient Components of Different Peanut Varieties in Different Producing Areas in Guangdong Province
GUO Jing, ZHANG Bailiang, WANG Jiahao, HUANG Gaoquan, ZENG Xiaofang, BAI Weidong, XIE Yongping, YANG Juan
2022, 43(9):293-300. DOI:10.13386/j.issn1002-0306.2021080156
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Simultaneous Determination of 24 Sulfonamide Antibiotics in Fish Products by QuEChERS with Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Shuo, ZHANG Can, MA Ling, WANG Ke, YANG Lili, HUA Zhongxia, ZHANG Mengyan
2022, 43(9):301-308. DOI:10.13386/j.issn1002-0306.2021080276
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Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices
ZHANG Lingwen, HU Xinyue, WANG Xuefei, LI Xinxin, JI Hongfang, BI Jicai, GAO Haiyan
2022, 43(9):309-315. DOI:10.13386/j.issn1002-0306.2021080284
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Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory
QIAO Mingfeng, CAI Xuemei, WEI Yu, YI Yuwen, LIU Yang, DENG Jing, WU Huachang
2022, 43(9):316-326. DOI:10.13386/j.issn1002-0306.2021080308
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Effect of Preharvest Salicylic Acid Combined with Postharvest 1-MCP Treatment on Quality and Antioxidant Ability of Plum Fruit during Storage
LUO Donglan, QU Guangfan, CAO Sen, ZHU Ting, CHEN Renju, XIAO Qian, ZHANG Di, BA Liangjie
2022, 43(9):327-333. DOI:10.13386/j.issn1002-0306.2021040021
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Effects of NO Fumigation on Cell Wall Metabolism in Lycium barbarum Fresh Fruit under Cold Storage
WANG Xue, LI Qian, LIU Caihong, GULIDAN·Taledawu, LIU Fenglan, FENG Zuoshan, WANG Jing
2022, 43(9):334-340. DOI:10.13386/j.issn1002-0306.2021080143
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Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose
CAO Weifeng, ZHANG Yueyan, XIANG Qingru, FENG Tao
2022, 43(9):341-348. DOI:10.13386/j.issn1002-0306.2021080267
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Effects of 2,4-Epibrassinolide Treatment on Quality, Physiology and Biochemistry of Pakchoi (Brassica chinensis L.) during Storage at Different Temperatures
WANG Junping, SONG Liuli, YU Zhifang
2022, 43(9):349-358. DOI:10.13386/j.issn1002-0306.2021080358
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Radioprotective Effect of Two Kinds of Protein Peptides in Ray-irradiated Mice
LIU Aiqing, WANG Haiyan, WANG Yingqiang, YAN Zheng, LI Zhiguo, XU Zhimin
2022, 43(9):359-364. DOI:10.13386/j.issn1002-0306.2020050346
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Analysis and Evaluation of Seasonal Changes on Nutrient Composition in Muscle of Quasipaa spinosa
LIU Fangbin, WANG Wei, HUANG Yongchun, YANG Hanmin
2022, 43(9):365-371. DOI:10.13386/j.issn1002-0306.2021060281
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Effects of Ganoderma lingzhi Polysaccharides Combined with Aerobic Exercise on Lipid-lowering and Antioxidant Levels in Hyperlipidemia Mice
DOU Yanli, CHEN Jin'ao
2022, 43(9):372-380. DOI:10.13386/j.issn1002-0306.2021090111
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Regulation Effects of Blueberry Anthocyanins on Glucose-Lipid Metabolism in Type 2 Diabetic Mice
YOU Li, DANG Ya, YANG Binyan
2022, 43(9):381-388. DOI:10.13386/j.issn1002-0306.2021090155
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Antioxidant and Anti-aging Activity of Ziziphus jujuba Extract
YE Xiaonan, ZENG Huihui, LIU Siqi, LI Yixiang, HUANG Lili, YU Shuang, LI Tingli, WANG Yanyan
2022, 43(9):389-395. DOI:10.13386/j.issn1002-0306.2021090192
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Research Progress on Microbial Degradation of Cellulose
LI Jing, LI Mingyuan, WANG Jilian, ZHANG Tian, ZHOU Qian
2022, 43(9):396-403. DOI:10.13386/j.issn1002-0306.2021040146
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Research Progress on Preparation and Efficacy of Chiooligosaccharide Complex
FAN Liping, LIU Zhiwei, JIAO Wenjuan, HUANG Lihua
2022, 43(9):404-415. DOI:10.13386/j.issn1002-0306.2021040148
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Analysis on Research Status of Triterpenoids in Sporophore of Inonotus obliquus
WANG Yan, YUAN Hongbo, DONG Yingying, LI Hongjia, ZHAO Ning, XIN Jiaying, ZHANG Lanwei
2022, 43(9):416-422. DOI:10.13386/j.issn1002-0306.2021040158
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Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products
WANG Songping, WANG Xueyu, YANG Xinyue, LI Haijing, XIA Xiufang
2022, 43(9):423-431. DOI:10.13386/j.issn1002-0306.2021040166
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Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods
LU Jiahui, LIU Shuping
2022, 43(9):432-438. DOI:10.13386/j.issn1002-0306.2021050001
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Advance on Extraction Technology, Functional Properties and Application of Flavonoids in Citrus
LI Yang, CAO Ting, AN Qi, QU Shasha, SONG Yue, FAN Gang, REN Jingnan, PAN Siyi
2022, 43(9):439-446. DOI:10.13386/j.issn1002-0306.2021050020
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Main Components and Functional Activities of Ginkgo biloba
WU Ping, YAO Fang, QI Xingpu, LIU Ping, WANG Haibo, XU Jiaman, ZHENG Haisong
2022, 43(9):447-455. DOI:10.13386/j.issn1002-0306.2021050026
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Review on Preparation, Separation and Characterization of Alginate Oligosaccharide
LIU Yiqing, MA Yueyun, LIU Zonghao, ZUO Yijin, WANG Qiukuan, WU Long, ZHOU Hui
2022, 43(9):456-468. DOI:10.13386/j.issn1002-0306.2021050030
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Research Progress in Extraction and Application of Collagen Peptides
YANG Xiaodong, ZHANG Yang, ZHANG Shou, YAN Xiangmin, LI Hongbo, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, XIE Peng, WANG Xu, HU Changhong
2022, 43(9):469-476. DOI:10.13386/j.issn1002-0306.2021050196
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Cardinal Parameters Model in Food Microbiological Monitoring: A Review
SHEN Yuting, LI Shaowen, MENG Xianrong
2022, 43(9):477-484. DOI:10.13386/j.issn1002-0306.2021050213
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