Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of frying temperature and time on oil absorption of simulated potato flakes
ZHANG Ting-ting, YU Lin, DING Zhan-sheng, FAN Liu-ping
2015(13):49-52. DOI: 10.13386/j.issn1002-0306.2015.13.001
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Study on antioxidant activity of antler peptides with different molecular weight
LIU Chun-juan
2015(13):53-56. DOI: 10.13386/j.issn1002-0306.2015.13.002
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Effect of different hybrid generations buffalo milk on the quality of Mozzarella fresh cheese
XIE Bing-qiang, SUN Ning, ZHOU Xue-song
2015(13):57-59. DOI: 10.13386/j.issn1002-0306.2015.13.003
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Comparing stability of anthocyanins from different varieties of blueberries
TIAN Mi-xia, HU Wen-zhong, LI Ya-dong, LIU Cheng-hui, JIANG Ai-li
2015(13):60-65. DOI: 10.13386/j.issn1002-0306.2015.13.004
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Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing
SUN Xia, GONG Yang, YANG Yong, YANG Min, QING Dan-dan, LI Yue-wen, LI Jing, HE Li, LI Cheng, HU Bin
2015(13):66-71. DOI: 10.13386/j.issn1002-0306.2015.13.005
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Effect of formula and pre- drying time on the moisture content and oil content of fried batter coatings
QI Li-na, CHENG Yu-dong, JIN Yin-zhe
2015(13):72-75. DOI: 10.13386/j.issn1002-0306.2015.13.006
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Effect of accelerated oxidation conditions on the oxidative stability of soybean oil
MA Wen-jun, LI Yang, QI Bao-kun, WANG Jing, LI Dan, CAO Liang, JIANG Lian-zhou
2015(13):76-81. DOI: 10.13386/j.issn1002-0306.2015.13.007
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Three- dimensional temperature distribution of the packaged foods with different shapes during microwave heating
DAI Hui-ming, GUO Wen, CHENG Yu-dong, JIN Yin-zhe
2015(13):82-86. DOI: 10.13386/j.issn1002-0306.2015.13.008
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Effects of edible coatings on the quality of deep- fat fried pork balls
YIN Mao-wen, SONG Lei, MA Rui-xue, ZHANG Lin, GAO Feng, ZHOU Guang-hong
2015(13):87-89. DOI: 10.13386/j.issn1002-0306.2015.13.009
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Effect of temperature on oxidation kinetics of EAEP soybean oil
LI Yang, MA Wen-jun, QI Bao-kun, WANG Jing, LI Dan, CAO Liang, JIANG Lian-zhou
2015(13):90-93. DOI: 10.13386/j.issn1002-0306.2015.13.010
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Study on the relation between soybean protein components and the quality of Tofu
HUANG Ming-wei, LIU Jun-mei, WANG Yu-hua, PIAO Chun-hong, LIU Rui-xue, ZHAO Yong-cheng, YU Han-Song, HU Yao-hui
2015(13):94-98. DOI: 10.13386/j.issn1002-0306.2015.13.011
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Study on the flavor of enzymatic hydrolysis of dry silkworm pupa and glucose by maillard reaction
ZHAO Yuan-yuan, WU Xiao, KONG Ling-hui
2015(13):99-102. DOI: 10.13386/j.issn1002-0306.2015.13.012
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Effect of vacuum blanching on volatile compounds oyster meat
LI Long-fei, QIN Xiao-ming, ZHOU Cui-ping, WANG Xiao-qian, ZHANG Ren
2015(13):103-107. DOI: 10.13386/j.issn1002-0306.2015.13.013
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Application of micronized treatment in oat- soybean beverage using turbiscan technology
BAI Jie, PENG Yi-jiao, LI Yu-mei, TIAN Xu, LIU Li-sha, GUO Hong
2015(13):108-112. DOI: 10.13386/j.issn1002-0306.2015.13.014
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Comparison of the hundred- mark system method and fuzzy mathematics in sensory evaluation of canned peaches
LIU Li, LIU Ming, LIU Chuan-he, QIU Kai, ZHONG Qi-ding, LU Jiang-hao, LV Xiao-ling
2015(13):113-116. DOI: 10.13386/j.issn1002-0306.2015.13.015
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Influence of chlorine dioxide on disinfection by- products of bottle water
LIN Dan, FENG Zhi-qiang, LUO Tan, HUANG Zhi-fen
2015(13):117-120. DOI: 10.13386/j.issn1002-0306.2015.13.016
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Comparative study on the quality of different citrus juice sacs
YANG Zi-yu, TANG Song, REN Jing-nan, TAI Ya-nan, DONG Man, PAN Si-yi, FAN Gang
2015(13):121-125. DOI: 10.13386/j.issn1002-0306.2015.13.017
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Study of biochemical characteristic and green tea suitability for high amino acid of Baojing Huangjin 1
YANG Chun-jing, XU Yan, BAO Ting-ting, ZHANG Rong, PANG Jiao, XIONG Yan, TANG Qian
2015(13):126-132. DOI: 10.13386/j.issn1002-0306.2015.13.018
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Effect of thermal stabilization on physical and chemical properties of rice with different moisture
LUO Da-wen, LIU Cheng-mei, LI Ti, WU Jian-yong, LI Zhong-qiang, ZHOU Guo-hui
2015(13):133-137. DOI: 10.13386/j.issn1002-0306.2015.13.019
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Purification and preliminary analysis of Elaeagnusangustifolia L.polysaccharide-1a
LIU Xiao-qing, LIU Hui-ping, ZHAO Fan, ZHANG Chen-ping, WANG Yu, XU Jiao-jiao
2015(13):138-142. DOI: 10.13386/j.issn1002-0306.2015.13.020
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Effect of transglutaminase on the heat coagulation of egg white
LEI Ming-hui, YE Jin-song, ZHANG Ming-rong, LI Zhi, LI Rui, XIAO Meng, ZHANG Zi-li, LI Xin-yang, ZHENG Bo-hong
2015(13):143-149. DOI: 10.13386/j.issn1002-0306.2015.13.021
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Separation and identification of pigment extraction from black wheat bran
YANG Zhao-yan, SUN Yuan-lin, TIAN Yan-hua
2015(13):150-152. DOI: 10.13386/j.issn1002-0306.2015.13.022
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Optimization of culture conditions for the rich selenium Mushroom by response surface method
LAI Ying, GE Hong-lian, CUI Xiao-tao
2015(13):153-156. DOI: 10.13386/j.issn1002-0306.2015.13.023
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Comparison of inhibitory effect of sodium silicate at different concentrations and corresponding p H on Trichothecium roseum in vitro and in vivo
NIU Li-li, BI Yang, ZHANG Sheng-gui, ZHAO Guan-hua, BAI Xiao-dong, LUO Rong-tao, DUAN Wei-peng
2015(13):157-161. DOI: 10.13386/j.issn1002-0306.2015.13.024
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Constitutive expression and characteristics of glycosyltransferase UGT76G1 in Saccharomyces cerevisiae
WANG Yu, CHEN Liang-liang, DU Ting, LI Yan, YAN Ming, HAO Ning, XU Lin
2015(13):162-165. DOI: 10.13386/j.issn1002-0306.2015.13.025
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Optimization research of fermentation mediums for antimicrobial metabolites producing strain Propionibacterium shermanii
PAN Miao, FU Ya-xin, HONG Feng, YANG Xue-xia, GAO Hong-liang
2015(13):166-170. DOI: 10.13386/j.issn1002-0306.2015.13.026
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Characterization of antibacterial substance produced by Lactobacillus pentosus S1-4
SU Ri-na, WU Qing-hai, SHUANG Quan
2015(13):171-174. DOI: 10.13386/j.issn1002-0306.2015.13.027
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Research of enzymatic hydrolysis assisted ultrasonic for extraction of puerarin from Kudzu
LI Tian-tian, FU Shu, LIU Xiao-feng, LI Dong, WANG Shu-ya, ZHENG Tao
2015(13):175-179. DOI: 10.13386/j.issn1002-0306.2015.13.028
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Study on mutant gene expression of β- CGTase and its enzymology characteristics analysis
WANG Hua, LI Hua
2015(13):180-183. DOI: 10.13386/j.issn1002-0306.2015.13.029
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Screening of salt tolerant lactic acid bacteria in soy sauce fermentation and its effect on the quality of soy sauce
ZHAO Guo-zhong, WANG Meng-ying, YAO Yun-ping, HAN Jun-yan, CHEN Wei
2015(13):184-188. DOI: 10.13386/j.issn1002-0306.2015.13.030
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Study on identification and fermentative properties of superior microorganism in Libo sour meat from Guizhou during fermentation
ZHANG Qian, GUO Xiao-yun, FAN Li-ping, WANG Yan, YANG Dong-mei
2015(13):189-194. DOI: 10.13386/j.issn1002-0306.2015.13.031
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Effect of 5- Aminolevulinic acid and Genistein on the polyphenols, enzyme activity and gene expression in apple skin
BAI Ge, GUO Yu-rong, CHEN Lei
2015(13):194-198. DOI: 10.13386/j.issn1002-0306.2015.13.032
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Optimization of the condition of decoloring process of Huidouba polypeptide by response surface methodology
LI Jin, XU Wei, SHAO Rong, YAN Xiu-hua, WEI Ping
2015(13):199-204. DOI: 10.13386/j.issn1002-0306.2015.13.033
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Application research of saccharifying enzyme in instant red bean powder technology
XU Hui, SONG Yang, ZHU Xiu-qing, ZHAO Cai-hong, HAO Jian-min, LI Ting-ting
2015(13):205-208. DOI: 10.13386/j.issn1002-0306.2015.13.034
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Optimization technology of extraction of the chondroitin sulfate from sturgeon
ZHOU Wan-jun, HAO Shu-xian, WU Yan-yan, WEI Ya, LIN Wan-ling, WANG Jin-xu, CEN Jian-wei
2015(13):209-211. DOI: 10.13386/j.issn1002-0306.2015.13.035
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Optimization of total alkaloids extraction from Actinidia arguta stems using response surface methodology
DU Yan-ying, LIU Chang-jiang, LIU Yang-yang
2015(13):220-224. DOI: 10.13386/j.issn1002-0306.2015.13.038
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Preparation of beverage from Ilex and Litchi
LV Xia-ying, JIANG Shao-tong, YU Zhen-yu, WU Chao-ping
2015(13):225-228. DOI: 10.13386/j.issn1002-0306.2015.13.039
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Study on functional properties of powder from aging bamboo shoots and its utilization for cookies
LI He, YUAN Jing, JIANG Tian-jia, ZHENG Xiao-lin
2015(13):229-233. DOI: 10.13386/j.issn1002-0306.2015.13.040
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Technology for extracting chlorophyll from discarded stems and leaves of Apium graveolens by ultrasonic- assisted method
YIN Yan, FENG Wei-hong, YANG Dao-lan, WANG Jian-xu, ZHANG Yan, WANG Yong-lin
2015(13):234-237. DOI: 10.13386/j.issn1002-0306.2015.13.041
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Optimization of extracting total flavonoids from Phyla nodiflora ( L.) by response surface methodology and its antioxidant activity
GAN Xiu-hai, LIANG Zhi-yuan, DAI Xiong, ZHAO Chao, ZHOU Xin
2015(13):238-242. DOI: 10.13386/j.issn1002-0306.2015.13.042
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Optimization of free gossypol removal from cottonseed meal by the extrusion process based on artificial neural network with genetic algorithm
HU Wei-gang, HUANG Qing-de, GUO An-min, ZHANG Qiang
2015(13):243-246. DOI: 10.13386/j.issn1002-0306.2015.13.043
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Study on the separation and purification of poly- γ- glutamtic acid without any organic solvents
QIAO Chang-sheng, ZHANG Miao-miao, LIU Xiao-chen, GAO Ming-hao, LIN Hong-xiu, LOU Peng
2015(13):247-251. DOI: 10.13386/j.issn1002-0306.2015.13.044
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Optimization of extraction conditions of pulsed light parameters for enhanced sterilization of mould on pasteurized milk by response surface methodology
WANG Bo, ZHU Li-jie, HUI Li-juan, LIU He, MA Tao
2015(13):252-256. DOI: 10.13386/j.issn1002-0306.2015.13.045
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Optimization of enzymatic hydrolysis technology conditions for Agaricus bisporus fruit boby protein
QI Dan, YUN Jian-min, SHAO Xiao-qing, ZHAO Hong-yuan
2015(13):257-261. DOI: 10.13386/j.issn1002-0306.2015.13.046
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Diffusivity of potassium sorbate in antimicrobial films of whey protein isolate
ZHANG Yu-ting, LEI Qiao, BAO Jian-qiang, PAN Jia-zhen, HUANG Zhi-ying
2015(13):262-265. DOI: 10.13386/j.issn1002-0306.2015.13.047
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Effect of p H, emulsifier type and concentration on physical stability of oil-in-water emulsions
YI Jian-hua, CHENG Jing-jing, DONG Wen-bin
2015(13):266-270. DOI: 10.13386/j.issn1002-0306.2015.13.048
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Effect of biochemistry compound preservatives on fresh chicken quality
WANG Yan-fang, ZHENG Hua, LIN Jie, CHEN Si-min, YOU Ying-zhong, TIAN Ya-qing
2015(13):271-274. DOI: 10.13386/j.issn1002-0306.2015.13.049
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Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012
LI Dan, WANG Shou-wei, ZANG Ming-wu, ZHANG Rui-mei, ZHANG Kai-hua, SHI Cheng-chao
2015(13):275-281. DOI: 10.13386/j.issn1002-0306.2015.13.050
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Proteomic profile of hordeins from different varieties of Australian malting barley
YOU Li-hua, LI Xiao-min, WANG Ying-xin, CAI Guo-lin, LU Jian
2015(13):282-287. DOI: 10.13386/j.issn1002-0306.2015.13.051
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Analysis of quality and volatile components in pickles during natural fermentation
XU Dan-ping, PU Biao, LUO Song-ming, ZHANG Jin-feng, ZHUO Zhi-hang, FENG Ya-chao, JIA Chun-yan
2015(13):288-293. DOI: 10.13386/j.issn1002-0306.2015.13.052
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Changes in volatile component of goat's milk at different stages on the fermentation by electronic nose
BAI Li-juan, ZHANG Meng, JIN Lei
2015(13):294-297. DOI: 10.13386/j.issn1002-0306.2015.13.053
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Construction of a rapid method for assaying the fibrinolytic activity of Nattokinase based on spectrophotometric assay method
NIE Guang-jun, ZHAO Rui, YUE Wen-jin, YANG Chao-yin, XUE Zheng-lian, WEI Ming, WEN Dong-sheng, NIE Zhi-jie, YE Yu-chao
2015(13):298-301. DOI: 10.13386/j.issn1002-0306.2015.13.054
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Identifying the authenticity and producing area of panax using non- linear chemical fingerprint
BAI Yun-hui, ZHANG Tai-ming, ZHANG Feng-qing
2015(13):302-308. DOI: 10.13386/j.issn1002-0306.2015.13.055
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Quality evaluation of Platycodon grandiflorum from different altitude by PCA and fingerprint
HUANG Jiao
2015(13):309-313. DOI: 10.13386/j.issn1002-0306.2015.13.056
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Methyl esterification conditions optimization and content determination of fatty acids for GC analysis in walnut kernel and fermented walnut milk
CHEN Chen, LI Yan, MOU De-hua
2015(13):314-320. DOI: 10.13386/j.issn1002-0306.2015.13.057
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Study on detection method of salmonella using aptamer- conjugated microbeads
JIN Na, KONG Xian-li, LIN Min, ZUO Peng
2015(13):321-324. DOI: 10.13386/j.issn1002-0306.2015.13.058
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Detection of cassava and sweet potato starch in adulterated lotus root starch by differential scanning calorimetry
WANG Shao-qing, GAO Xia, LAN Qiao-feng, LIN Li, WANG Lin-lin, YANG Yan-li, SUN Hai-bo, YANG Jia-jia, REN Hai-yi, CAO Hong, CAO Bao-sen
2015(13):325-328. DOI: 10.13386/j.issn1002-0306.2015.13.059
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Preparation and immunogenicity analysis of melamine conjugate antigen
ZHAO Peng-hua, ZHANG Hai-xiang, LI Tao, WANG Xin, SONG Wei, LIU Hai-jing, XIE Yi, HUO Xue-ping, ZHAO Xiang-rong, LIANG Dao-yan, LI Yuan, HU Jun
2015(13):329-333. DOI: 10.13386/j.issn1002-0306.2015.13.060
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Comparison of inhibition on two pathogens of dry rot in potato tubers by chitosan treatments
YAN Lu, KOU Zong-hong, BI Yang, ZHU Yan, LI Yong-cai, WANG Yi
2015(13):334-337. DOI: 10.13386/j.issn1002-0306.2015.13.061
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Effect of frozen storage temperature on color, textural property and oxidation resistance of Pseudosciaena crocea
LI Juan, SANG Wei-guo
2015(13):338-342. DOI: 10.13386/j.issn1002-0306.2015.13.062
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Comparison of the water- saving ability of acid electrolyzed water and sodium hypochlorite on fresh- cut spinach
WANG Dan, ZHANG Xiang-yang, MA Yue, ZHAO Xiao-yan
2015(13):343-346. DOI: 10.13386/j.issn1002-0306.2015.13.063
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Study on aroma compounds of cherry under different temperature during shelf life
LUO Feng, LU Xiao-xiang, ZHANG Peng, CHEN Shao-hui, LI Jiang-kuo
2015(13):347-351. DOI: 10.13386/j.issn1002-0306.2015.13.064
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Effect of nitric oxide treatment on postharvest quality of Xin Jiang ‘Jia Shi'Muskmelon fruit
HU Jiang-wei, ZHOU Jiang, ZHU Xuan, Atawulla·tiemu, WU Bin
2015(13):352-356. DOI: 10.13386/j.issn1002-0306.2015.13.065
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Study on characterization of polyphenol oxidase and anti- browning measure for a long- shelf- life Jerusalem Artichoke Pickles
LIU Da-qun, MA Guo-rong, HUA Ying
2015(13):357-360. DOI: 10.13386/j.issn1002-0306.2015.13.066
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Effect of Prinsepia utilis tea on blood lipids in hyperlipidemic mice
YANG Yan, LIU Gang, ZHANG Xiao-yu, HU Ting-ting, WANG Zhan-guo, LI Xia, LI Hui-min
2015(13):361-363. DOI: 10.13386/j.issn1002-0306.2015.13.067
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Quality evaluation of commercially available roast beef based on fuzzy comprehensive evaluation
GONG Yan, TANG Xiao-yan, WANG Min, TAO Rui, YAN Cheng-ying
2015(13):364-367. DOI: 10.13386/j.issn1002-0306.2015.13.068
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Anti- fatigue effects of polysaccharides from Hericium erinaceus in mice
YANG Xue, ZHANG Hai-yue, ZHANG Xin, LI Zhen
2015(13):368-370. DOI: 10.13386/j.issn1002-0306.2015.13.069
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Comparison of two extraction technology of Yam mucus protein and its inhibition on Esophageal cancer cells
DAI Rong, KONG De-xin, LI Zong-yu, BAO Xiang-nan, GUO Xiao-hua, LIU Hong
2015(13):371-375. DOI: 10.13386/j.issn1002-0306.2015.13.070
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Effect of Collybia radiata polysaccharides on intestinal flora and secretory immunoglobulin A in mice
WANG Xue, ZHANG Sheng-fang, ZHAO Long-yu, ZHAO Feng-chun, YANG Zheng-you
2015(13):376-379. DOI: 10.13386/j.issn1002-0306.2015.13.071
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Research progress in hazards and control of psychrotrophilic Pseudomonas in raw milk
XU Yu, REN Jing
2015(13):380-384. DOI: 10.13386/j.issn1002-0306.2015.13.072
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Review on the nutritional ingredients and bioactive ingredients of Artemisia integrifolia L.
MU Shi-yang, HU Wen-zhong, JIANG Ai-li
2015(13):385-387. DOI: 10.13386/j.issn1002-0306.2015.13.073
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Research progress in cured seafood shelf life
WU Yan-yan, LI Bing, YANG Xian-qing
2015(13):388-392. DOI: 10.13386/j.issn1002-0306.2015.13.074
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Regulation of the FoxO transcriptional activity and the affection to meat quality
WANG Le, GUO Yue-ying, CHENG Hai-xing, ZHANG Jing, REN Ting, JIN Ye
2015(13):393-396. DOI: 10.13386/j.issn1002-0306.2015.13.075
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Research progress in the autolysis of aquatic animals
ZHENG Jie, SONG Zhi-yuan, YU Di, CHEN Chong, YUAN Cheng-yu, JIN Wen-gang
2015(13):397-400. DOI: 10.13386/j.issn1002-0306.2015.13.076
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