Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2023, 44(19)
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2023, 44(19)
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Study on the in Vitro Digestion Characteristics of Polysaccharides Emulsion from Clinacanthus nutans
HUANG Xiaoqian, LI Jiaqi, GUO Mengxue, ZHANG Huiyue, ZHANG Weimin, XIA Guanghua
2023, 44(19):1-9. DOI:10.13386/j.issn1002-0306.2023040022
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Study on the Mechanism of Whey Protein Isolate Masking Bitterness of Zanthoxylum bungeanum Maxim.
KE Jingxuan, LI Yongxiu, LI Jie, LI Mi, MA Yanli, ZHANG Zhiqing
2023, 44(19):10-16. DOI:10.13386/j.issn1002-0306.2022050255
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Inhibitory Effect of Selenium Sweet Corncob Polysaccharide on Non-Enzymatic Glycosylation
WANG Xin, ZHOU Zhuo, WANG Zhili, XIU Weiye, LUO Yu, MA Yongqiang
2023, 44(19):17-23. DOI:10.13386/j.issn1002-0306.2022100014
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Effect of Extraction pH on the Structure of Glycyrrhiza Polysaccharide with Acid-extraction
GAO Jiahui, YANG Xinyue, HAN Yumeng, GUO Dongqi
2023, 44(19):24-31. DOI:10.13386/j.issn1002-0306.2022110051
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Effect of Different Starches on the Quality of Low Fat Lamb Pastry
LIU Xin, CAO Rong'an, CHEN Hongsheng, DIAO Jingjing
2023, 44(19):32-38. DOI:10.13386/j.issn1002-0306.2022110142
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Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits
DING Zikang, LI Xinyue, ZHAO Meng, WANG Xiaomei, CHEN Yong, ZHANG Zhongshan
2023, 44(19):39-46. DOI:10.13386/j.issn1002-0306.2022110253
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Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology
HE Junbo, JIA Qingchao
2023, 44(19):47-56. DOI:10.13386/j.issn1002-0306.2022110280
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Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids
HU Yuqing, YU Yuanshan, SONG Xianliang, ZOU Bo, WU Jijun, XU Yujuan, XIAO Gengsheng, HU Tenggen
2023, 44(19):57-67. DOI:10.13386/j.issn1002-0306.2022110297
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Comparison of Different Crushing Processes on the Quality of Low Fat Minced Meat
HAN Yi, LIN Keqing, WANG Jipeng, ZHANG Zhigang, MIAO Song, ZHANG Longtao, ZHENG Baodong
2023, 44(19):68-77. DOI:10.13386/j.issn1002-0306.2022120057
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Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel
YE Meizhi, WU Ziyi, WU Jinsong, ZHONG Qingping
2023, 44(19):78-85. DOI:10.13386/j.issn1002-0306.2022120074
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Analysis of the Umami and Aroma of Chicken Soup Made from Different Raw Materials and Comparison with Commercial Chicken Soups
YAO Man, XU Xinglian, ZHU Chun, LI Jianchao, LIU Lei, XU Mengze, LIU Xin, WANG Peng
2023, 44(19):86-98. DOI:10.13386/j.issn1002-0306.2022120092
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Study on the Modification and Physicochemical Properties of Hemp Protein Isolate by Ultra-High Pressure Assisted Enzymatic Hydrolysis
LIU Rongxu, LI Chunyu, WANG Yucong, XIE Zhixin, XIE Yitong, LI Shuangpeng, LIU Danyi, HAN Jianchun
2023, 44(19):99-107. DOI:10.13386/j.issn1002-0306.2023010016
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Screening of Fusarium oxysporum for Ethanol Production by Simultaneous Saccharification and Fermentation of Bagasse and Its Ethanol Production Performance
ZHAN Jiajia, ZHOU Quan, XIONG Xingyao, ZHANG Zhixu, HU Yaping, LI Bi, CHEN Zongrui, GONG Yihang, HE Runan, QIN Dan, ZENG Lu
2023, 44(19):108-116. DOI:10.13386/j.issn1002-0306.2022110054
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Optimization of the Fermentation Conditions of Bacillus subtilis Z-5 Producing Pectinase and Its Application
ZHANG Xiaodan, GAO Mengdi, ZHAO Saisai, LIU Keyu, NING Xibin
2023, 44(19):117-127. DOI:10.13386/j.issn1002-0306.2022120061
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Analysis of Microbial Diversity and Flavor Quality of Chopped Pepper Radish in Post-ripening
AN Lianxia, SU Wei, MU Yingchun, YIN Xuedong
2023, 44(19):128-139. DOI:10.13386/j.issn1002-0306.2022120232
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Changes in the Bacterial Phases of Soybean Curd Sheets and Analysis of Spoilage Ability of Dominant Bacteria Stored at Normal Temperature
YAN Yanjun, ZHANG Youhui, GAO Feng, LI Ya, LIU Changjin
2023, 44(19):140-149. DOI:10.13386/j.issn1002-0306.2023010088
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Isolation, Identification and Biological Characteristics of a Soybean Endophytic Strain SE01 Producing Expolysaccharide
YUE Yang, TANG Yanning, CHEN Yueting, LI Pengcheng, PIAO Chunhong, WANG Xiujuan
2023, 44(19):150-157. DOI:10.13386/j.issn1002-0306.2023010099
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Screening and Safety Assessment of a Lactobacillus sp. Strain with High Amylase Production
YANG Xiaoyu, GUO Xiaoyan, LONG Peilin, LEI Jing, ZHAO Heng, YANG Chenglong, LIU Fanzhi
2023, 44(19):158-166. DOI:10.13386/j.issn1002-0306.2023040059
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Identification and Breeding with Genome Shuffling Strain CLYB1 Producing γ-Aminobutyric Acid
CHI Yanping, MIAO Xinyu, WANG Jinghui, SU Ying, NIU Honghong, SUN Mubai, LI Da, HUA Mei, DAI Yonggang
2023, 44(19):167-173. DOI:10.13386/j.issn1002-0306.2023040233
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Optimization of Microwave-assisted Extraction Process of Anthraquinones from Aloe vera by Response Surface Method and Analysis of Its Antioxidant Activity
SHI Youhang, LÜ Qingyao, JIAO Shirong
2023, 44(19):174-181. DOI:10.13386/j.issn1002-0306.2022100192
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Extraction of Collagen and Preparation and Characterization of Nanofibers
HAN Hongshuai, SONG Mizhao, LI Jiaxin, YAO Dandan, WANG Yanzhen
2023, 44(19):182-190. DOI:10.13386/j.issn1002-0306.2022100267
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Optimization of the Extraction Process of Anthocyanins from Perilla Leaves and Their Antioxidant and Antibacterial Activities
SUN Jiangyi, LONG Yongyi, LIU Shiqi, ZHANG Li, MA Qinqin, BAI Bingyao, SONG Lijun
2023, 44(19):191-198. DOI:10.13386/j.issn1002-0306.2022100307
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Effect of Oxygen Concentration in Fermentation on Black Tea Quality and Optimization of Oxygen-enriched Fermentation Process
YANG Yunfei, WANG Yuwan, LIN Jiazheng, TU Zheng, LAN Tianmeng, CHEN Lin, YE Yang
2023, 44(19):199-207. DOI:10.13386/j.issn1002-0306.2022100312
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Optimization of Ultrasonic Extraction Process and Anti-allergic Activity of Sulfated Polysaccharides from Kappaphycus alvarezii
WU Tianxiang, LI Zhenxing, WU Yanyan, YANG Xianqing, LI Laihao, CHEN Shengjun, QI Bo, ZHAO Yongqiang
2023, 44(19):208-216. DOI:10.13386/j.issn1002-0306.2022110034
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Optimization of Extraction Process and Properties of Protein from Peony Seed Meal
WANG Huatian, DONG Zhuofan, LI Liang, FENG Tao, SONG Shiqing, SUN Min, YAO Lingyun
2023, 44(19):217-224. DOI:10.13386/j.issn1002-0306.2022110076
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Optimization of Extraction Process and Structure Characterization of Coffee Melanoidins
WANG Yanhua, WANG Dongyu, HE Zejuan, SHI Tangwei, GONG Jiashun, TAN Chao
2023, 44(19):225-234. DOI:10.13386/j.issn1002-0306.2022110097
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Study on Optimization of Ultrasonic Extraction Technology, Stability and Antioxidation of Melanoidin from Black Garlic
JIA Qingchao, LI Yan
2023, 44(19):235-243. DOI:10.13386/j.issn1002-0306.2022110227
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Effect of Bubble Green Vegetable Powder on Flour and Dough Properties and Its Optimization of Dried Noodles Processing
WU Jingyi, FENG Hong, LÜ Qingyun, WANG Xuedong, CHEN Xi, JIANG Xiujun, WAN Fang
2023, 44(19):244-251. DOI:10.13386/j.issn1002-0306.2022110233
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Optimization of Mixed Fermentation Process of Purple Rice Flour and Its Nutritional Improvement
LU Ziyang, YU Hongda, ZHENG Jingshao, LIANG Yanting, CAO Zhiyong, HUANG Wei
2023, 44(19):252-261. DOI:10.13386/j.issn1002-0306.2022120222
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Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and in Vitro Digestion Properties
SONG Liran, YAN Hongdong, LI Liangyu, LIU Wei, CAO Longkui, CAO Rong'an, PAN Xulin
2023, 44(19):262-271. DOI:10.13386/j.issn1002-0306.2022120251
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Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings
SHANGGUAN Lingling, ZHANG Huiyan, WANG Wenxin, LI Pei, LI Ku, CHEN Xiong, DAI Jun
2023, 44(19):272-280. DOI:10.13386/j.issn1002-0306.2022120265
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Study on Film Forming Characteristic of ε-Polylysine Grafted Chitosan and Its Preservation Effects on Chicken
LIU Wenjing, KANG Dacheng, LI Ling, XIA Zhiyuan, YAN Chengying, LIU Yunguo
2023, 44(19):281-288. DOI:10.13386/j.issn1002-0306.2022120124
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Food Safety Risk Analysis and Suggestion Based on the Public Food Sampling Data of Henan Province in 2022
MA Yitong, LI Fangyuan, WU Di, WANG Haiyan
2023, 44(19):289-295. DOI:10.13386/j.issn1002-0306.2023010085
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Study on the Function of Pepper Essential Oil in Endowing Flavor of Pepper-Salt Baked Shrimp
XU Yanru, WANG Qingzheng, GU Guizhang, ZHANG Jinjie, XU Dalun
2023, 44(19):296-304. DOI:10.13386/j.issn1002-0306.2022110049
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Determination of 3-Methoxytyramine and Adrenaline in Dairy Products by Isotopic Dilution-Assisted Liquid Chromatography-Tandem Mass Spectrometry
BAI Yanmei, ZHANG Lijia, WANG Yang, LIU Lijun, XIE Ruilong, FAN Min, LI Cuizhi
2023, 44(19):305-312. DOI:10.13386/j.issn1002-0306.2022110234
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Characteristics of Pesticide Residues and Dietary Exposure Risk Assessment on Commercial Grapes of Hubei Province in 2022
ZHANG Xian, HU Xizhou, PENG Xitian, XIA Zhenzhen, ZHENG Dan, ZHANG Junxian
2023, 44(19):313-319. DOI:10.13386/j.issn1002-0306.2022110240
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Analysis of the Effects in the Flavor Anchovy during Circulating Boiling Brine Based on HS-SPME-GC-MS
ZHOU Xiao, ZHOU Jinsong, LIU Teyuan, JIANG Liwen, LIU Yang, YIN Shixian, RONG Zhixing, CHEN Huan
2023, 44(19):320-328. DOI:10.13386/j.issn1002-0306.2022110245
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Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis
KAN Jintao, WANG Yuanyuan, SONG Fei, ZHANG Jianguo, ZHANG Yufeng
2023, 44(19):329-335. DOI:10.13386/j.issn1002-0306.2022110273
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Optimization of Preparation Technology of Duck Soup Flavoring Powder and Analysis of Volatile Flavor Compounds
LIU Zhicong, WANG Hui, LI Jun, GUO Debin, LI Jifang
2023, 44(19):336-346. DOI:10.13386/j.issn1002-0306.2022110294
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Phenolic Ketone Contents and Antioxidant, Antibacterial Properties and Inhibitory Tyrosinase Activity of the Ethyl Acetate Extracted from Calendula officinalis L.
WU Ying, WANG Shuangdan, TANG Wen, LIU Qing, WANG Jiaqi, ZHANG Beiting
2023, 44(19):347-355. DOI:10.13386/j.issn1002-0306.2022110304
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Quality Analysis of Different Varieties of Potato Snowflakes Powder
HUI Yuqing, SHEN Huifang, YAO Xinmiao, ZHOU Ye, LI Qingquan, SUN Qingshen
2023, 44(19):356-365. DOI:10.13386/j.issn1002-0306.2022120091
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Simultaneous Determination of Epi-Catechins and Their Oxidized Dimers, Gallic Acid and Caffeine in Tea by HPLC
ZHANG Kaixin, KONG Xianghui, XU Weiqi, CHEN Guijie, ZENG Xiaoxiong
2023, 44(19):366-373. DOI:10.13386/j.issn1002-0306.2022120093
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Effects of Postharvest Sodium Nitroprusside Application on Qualities and Antioxidant Activities of Peach Fruits during Cold Storage
LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Qiang, LIU Jiechao, CHEN Dalei, JIAO Zhonggao
2023, 44(19):374-381. DOI:10.13386/j.issn1002-0306.2022120064
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Influence of Storage Temperature on the Qualities of Fresh Soybeans during Storage
LIANG Zuanhao, LIN Huaxing, CHEN Haiqiang, LIANG Fengxue, YU Ming
2023, 44(19):382-389. DOI:10.13386/j.issn1002-0306.2022120225
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Effect of Different Harvest Maturity on the Nutritional Quality of Midknight Valencia Orange Fruit
LI Huimin, ZHENG Jiexin, ZENG Kaifang, DENG Lili
2023, 44(19):390-400. DOI:10.13386/j.issn1002-0306.2023020014
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Effect of Inotodiol on LPS-induced Injury of RAW264.7 Cells
ZHU Yanbin, XU Xinting, LI Yanbing, ZHAO Chengming, HUANG Qingnian, CHEN Zhibao
2023, 44(19):401-409. DOI:10.13386/j.issn1002-0306.2022100017
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Study on Lowering Uric Acid Effect and Component Analysis of Drug Food Homologous Compound Based on Zebrafish Model
JIN Lingtai, ZHANG Ming, FANG Shuangqi, XU Qiang
2023, 44(19):410-416. DOI:10.13386/j.issn1002-0306.2022110251
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Effect of β-Nicotinamide Mononucleotide on the Growth Promotion of Caenorhabditis elegans and Its Mechanism
LI Shu, TONG Yuqin, YANG Shulin, YANG Yang, NIU Mansi, WEN Fuli, ZENG Shan, SHEN Caihong, ZHAO Jian, WANG Songtao
2023, 44(19):417-426. DOI:10.13386/j.issn1002-0306.2022120094
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Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood
SHI Jing, ZOU Ye, MA Jingjing, YANG Biao, WANG Daoying, XU Weimin, YANG Jing
2023, 44(19):427-432. DOI:10.13386/j.issn1002-0306.2022120119
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Effect of Yujing Jiangtang Recipe on Blood Glucose, Lipid and Serum Oxidative Stress Related Indexes in Type 2 diabetes Rats
ZHOU Xiran, JIAO Gena, ZENG Ji, LI Bohan, SHEN Lu
2023, 44(19):433-439. DOI:10.13386/j.issn1002-0306.2022120224
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Studies on Isolation, Purification and Gastric Mucosal Protective Activity in Vitro of Laoxianghuang Polysaccharide
YANG Dan, CAI Shu, PENG Chenghai, CHEN Shuxi, ZHOU Aimei
2023, 44(19):440-448. DOI:10.13386/j.issn1002-0306.2023010008
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Review on the Prevention and Control of Mycotoxins in Agricultural Products Using Essential Oils and Their Nanoformulations
JIANG Dongmei, WANG Liuqing, JIANG Nan, ZHAI Wenlei, WANG Meng
2023, 44(19):449-459. DOI:10.13386/j.issn1002-0306.2022050271
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Research Status and Development Trend of Vegetable Oil Gel Based on Big Data Visualization
WANG Peng, WANG Jingyi, FAN Yue, GUO Qingqi
2023, 44(19):460-470. DOI:10.13386/j.issn1002-0306.2022110119
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Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices
SUN Xun, LI Fei, ZHANG Yu, ZHAO Jing, GE Jianhua, LI Quanhong
2023, 44(19):471-480. DOI:10.13386/j.issn1002-0306.2022110298
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Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy
YANG Xuan, LI Qin, RAO Lei, ZHAO Liang, WANG Yongtao, LIAO Xiaojun
2023, 44(19):481-490. DOI:10.13386/j.issn1002-0306.2023010048
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The Processing and Development Trend of Coffee Beverage
HE Ping, ZHANG Gaopeng, YE Songmei, ZHANG Anqiang
2023, 44(19):491-498. DOI:10.13386/j.issn1002-0306.2023010168
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Advances in Active Ingredients and Functional Characteristics from Medicine and Food Homology Spices
PAN Jingzhi, ZHU Shuangjie, MENG Qinglong
2023, 44(19):499-511. DOI:10.13386/j.issn1002-0306.2023040146
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