Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Biochemical method for evaluation of grain damage with fast green FCF dye
REN Qiang, JIANG Ping, ZHANG Lai-lin, LI Xing-jun
2016(02):49-53. DOI: 10.13386/j.issn1002-0306.2016.02.001
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Identification and analysis on aroma components of Chimonanthus Praecox
LI Chen, ZHANG Xue-han, HUANG Ying, SI Hui-qing
2016(02):54-59. DOI: 10.13386/j.issn1002-0306.2016.02.002
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Simultaneous determination of nine aminoglycosides and tetracyclines antibiotics residues in crayfish by high performance liquid chromatography-tandem mass spectrometry
SU Jing, TANG Li-zhong, CHEN Chang-yi, CHEN Mei, LIU Yang
2016(02):60-63. DOI: 10.13386/j.issn1002-0306.2016.02.003
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Determination of five flavor nucleotides in pork by ion-pair reversed-phase high performance liquid chromatography
ZHAO Yan, WANG Hong-ji, ZHANG Feng-ping, YANG Fa-shu, LIU Yao-min, FAN Xiu-li
2016(02):64-67. DOI: 10.13386/j.issn1002-0306.2016.02.004
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Determination of deltamethrin residues in honey by HPLC coupled with ultrasound-assisted dispersive liquid-liquid microextraction
YU Ling
2016(02):68-72. DOI: 10.13386/j.issn1002-0306.2016.02.005
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Establishment of content determination and optimization extraction condition of total alkaloids in Maca
WANG Jing, DENG Chen-chen, XU Zhen-qiu, BI Yu-an, WANG Zhen-zhong
2016(02):73-77. DOI: 10.13386/j.issn1002-0306.2016.02.006
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Determination of the in vitro antioxidant capacity of quinoa seeds extracts
XIANG Qi-sen, ZHANG Li-hua, JIANG Ting-ting, ZHANG Wen-jie, LI Yin-li, SHEN Rui-ling
2016(02):78-81. DOI: 10.13386/j.issn1002-0306.2016.02.007
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Functional properties and amino acid composition of cashew nut protein
LIU Cheng-mei, WANG Fang, ZHONG Jun-zhen, XIONG Yang, DUN Ru-yan, ZHONG Ye-jun
2016(02):88-92. DOI: 10.13386/j.issn1002-0306.2016.02.009
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Effect of the aggregation conditions on the kinetic self-assembly of type Ⅰ collagen from tilapia(Oreochromis niloticus) skin
YAN Ming-yan, QIN Song
2016(02):93-97. DOI: 10.13386/j.issn1002-0306.2016.02.010
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Study on antimicrobial actions of four kinds plant juice
XIA Jun-fang, SHEN Jiu-jun, YANG-Ting, ZHANG Zhen-zhen, GULI Na-zi, WANG Xiao-biao, MIAO Seng, WU Yun
2016(02):98-102. DOI: 10.13386/j.issn1002-0306.2016.02.011
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Study on the oxidation kinetics of vegetable oils by thermogravimetry
ZHANG Qiao-zhi, LI Yang, QI Bao-kun, SUI Xiao-nan, MA Wen-jun, JIANG Lian-zhou
2016(02):103-107. DOI: 10.13386/j.issn1002-0306.2016.02.012
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Structural analysis and antioxidant activities of polysaccharides from the fruiting bodies of Pleurotus ferulae Lenzi
CHEN Qing-qing, CHEN Shuai, LI Feng, XU Cheng-jian
2016(02):108-112. DOI: 10.13386/j.issn1002-0306.2016.02.013
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Stability and antioxidant activity of anthoyanins from Lonicera edulis
LEI Yue, LI Sheng, ZHI Hong-tao, LI Bin, YIN Xiu-yan, WANG Wei-sheng, YU Tong, MENG Xian-jun, ZHAO Yue, JIAO Xin-yao, GAO Ning-xuan, ZHANG Jia-chen
2016(02):113-118. DOI: 10.13386/j.issn1002-0306.2016.02.014
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Key physicochemical factors of rice affecting textural properties and sensory of cooked rice
WANG Peng-yue, LU Xing-hua, PANG Lin-jiang
2016(02):119-124. DOI: 10.13386/j.issn1002-0306.2016.02.015
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Effect of environmental factors in food processing on the inhibitory actvity of bifidocin BB04
LIU Guo-rong, SONG Zhen-qin, GAO Ya-kun, LIU Li, HUANG Bao-zhu, LI Wen-hui
2016(02):125-129. DOI: 10.13386/j.issn1002-0306.2016.02.016
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Study on effect of ultrasonic treatment on GABA accumulation and antioxidant capacity in germinated brown rice
ZHANG Yi, ZHAO Ting-ting, SHEN Juan-li, WANG Xin
2016(02):130-133. DOI: 10.13386/j.issn1002-0306.2016.02.017
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Antimicrobial activity of ethyl acetate fractions of ethanol extract of peanut testa
ZHAO Ping, ZHU Jun, LIU Bing, WANG Ke-hui, LIU Hui, ZHANG Zheng, WU Hong-ze, DU Xiao-xiong
2016(02):134-137. DOI: 10.13386/j.issn1002-0306.2016.02.018
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Characteristics of combined hot-air and microwave drying for sweet potato slice and quality evaluation
WANG Jun, CHENG Jing-jing, NIU Ya-bing
2016(02):138-142. DOI: 10.13386/j.issn1002-0306.2016.02.019
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Effects of fish species and hydrocolloids on the gel properties of surimi gels
WANG Yan-xia, ZHANG Jin-li, ZHANG Rui-ting, HAO Geng-xin, WENG Wu-yin
2016(02):143-147. DOI: 10.13386/j.issn1002-0306.2016.02.020
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Stability analysis of three kinds of stilbene compounds in Morusalba L.
YU Yan, XIANG Wei, LIU Jun-chi, XU Li
2016(02):148-151. DOI: 10.13386/j.issn1002-0306.2016.02.021
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Effect of rosemary extracts on the antioxidant capability of aqueous enzymatic vegetable oils
SONG Xiao-xiao, SUI Xiao-nan, MA Wen-jun, ZHANG Qiao-zhi, QI Bao-kun, JIANG Lian-zhou, LI Yang, LI Dan
2016(02):152-155. DOI: 10.13386/j.issn1002-0306.2016.02.022
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Interaction between rice starch and glutelin during aging
LIU Cheng-mei, XU Meng-han, ZHONG Ye-jun, YANG Xiao-hui
2016(02):156-159. DOI: 10.13386/j.issn1002-0306.2016.02.023
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Effects of high pressure combined with thermal treatment on myoglobin in pork
FENG Zhe, CHEN Hui, GUO Li-ping, XIONG Shuang-li, HUANG Ye-chuan
2016(02):160-164. DOI: 10.13386/j.issn1002-0306.2016.02.024
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Using high-energy hybrid particle field mutation breeding high yield Monacolin K and low yield citrinin of Monascus strains
LANG Tian-dan, LIANG Jian, WANG Cheng-tao, ZHANG Chan, LIU Lu-xiang
2016(02):165-169. DOI: 10.13386/j.issn1002-0306.2016.02.025
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Investigation of antibiotic resistance and resistant genes of epibiotic lactic acid bacteria on the surface of Sichuan pickled cowpea
XU Gu-rong, CAI Ting, LIN Kai, SONG Fei-fei, ZHANG Qing, XIANG Wen-liang
2016(02):170-175. DOI: 10.13386/j.issn1002-0306.2016.02.026
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Optimizing process parameters for enzymolysis of potato starch by response surface methodology
WEI Yu-mei, LI Qi-bing, LIU Hua
2016(02):176-179. DOI: 10.13386/j.issn1002-0306.2016.02.027
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Screening and identification of alkaline β-glucosidase producing-strain and partial enzyme characterization
LI Song, YANG Qian, FAN Li-long, CUI Feng-jie, ZHAO Peng-xiang
2016(02):180-184. DOI: 10.13386/j.issn1002-0306.2016.02.028
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Screening and identification of AI-2 high-producing lactic acid bacteria
LI Bo, GU Yue, YAN Cai-ling, JIA Yuan-bo, HE Yin-feng
2016(02):185-188. DOI: 10.13386/j.issn1002-0306.2016.02.029
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Screening and identification of pectinase-producting strains and optimization of pectinase-producting condition
LU Xiao-hua, YANG Miao, WANG Chang-gao, LIN Jian-guo, DU Xin, CAI Jun
2016(02):189-193. DOI: 10.13386/j.issn1002-0306.2016.02.030
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Optimization of fermentation condition of Pichia pastoris for xylanase production by response analysis
WANG Dan-dan, ZHOU Chen-yan, ZHU Xin-shu, LI Tong-biao
2016(02):194-198. DOI: 10.13386/j.issn1002-0306.2016.02.031
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Study on fermentation technology of osmanthus-Yali wine
YANG Wen-bin, LUO Hui-bo, BIAN Ming-hong, CHENG Xiao-yun, CHEN Kang
2016(02):199-203. DOI: 10.13386/j.issn1002-0306.2016.02.032
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The influence on the chemical materials content in brewing beer of adding wheat
MA Shao-hua
2016(02):204-208. DOI: 10.13386/j.issn1002-0306.2016.02.033
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Comparison of microbial genome DNA extraction methods used in the fermentation process of northwestern Shanxi acid gruel
CHANG Jian, WANG Qi
2016(02):209-212. DOI: 10.13386/j.issn1002-0306.2016.02.034
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Optimization of complex enzyme extraction condition of dietary fiber from bamboo shoots using response surface analysis
YANG Guang, WU Jia-hao, ZHENG Jiong
2016(02):213-216. DOI: 10.13386/j.issn1002-0306.2016.02.035
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Isolation and characterization of fenvalerate degrading strain and optimization of degradation conditions
SHI Ying, TANG Jie, YAO Kai, ZENG Chao-yi, JIANG Zhen-ju
2016(02):217-222. DOI: 10.13386/j.issn1002-0306.2016.02.036
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Optimizing techniques of Perilla seed oil by aqueous enzymatic extraction assisted with heat treatment
CHENG Xue, ZHANG Xiu-ling, SUN Rui-rui, LIU Qian-qian, LIU Xu, LI Sai-nan
2016(02):223-227. DOI: 10.13386/j.issn1002-0306.2016.02.037
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Changes of relationship between the sizes of reverse micelles before and after extraction of peanut protein and their extraction rates
WANG Li-min, CHEN Fu-sheng, LIU Kun-lun, YIN Li-jun
2016(02):228-233. DOI: 10.13386/j.issn1002-0306.2016.02.038
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Effects of polyphosphate and high pressure processing treatment on the characteristics of squilla myofibrillar protein gel
WANG Shi-meng, ZHANG Kun-sheng, REN Yun-xia
2016(02):234-238. DOI: 10.13386/j.issn1002-0306.2016.02.039
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Effect of processing technology of soybean milk on the quality of whole cotyledon tofu
LI Sheng, CUI Jun, WEI Fu-bin, YAN Cai-zhi, ZHAO Guo-hua
2016(02):239-243. DOI: 10.13386/j.issn1002-0306.2016.02.040
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Study on the degradation of chitosan with hydrodynamic cavitation based on the venturi tube
XU Jia-li, HUANG Yong-chun, YUAN Yuan, YANG Feng, REN Xian-e, HUANG Qiong
2016(02):244-248. DOI: 10.13386/j.issn1002-0306.2016.02.041
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The study of extraction methods for fucoidanase and optimization using response surface methodology
DONG Shu-jun, SHEN Jing-jing, CHANG Yao-guang, XUE Chang-hu
2016(02):249-253. DOI: 10.13386/j.issn1002-0306.2016.02.042
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Effect of three pretreatments on enzymatic hadrolysis isoflavoues aglycone
LI Xiao-mei, MA Hui-ling
2016(02):254-259. DOI: 10.13386/j.issn1002-0306.2016.02.043
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Effect of microwave drying on quality of sesames
ZHANG Li-xia, ZHANG Xun, SONG Guo-hui, WANG Jing-bo, HUANG Ji-nian, ZHAO Fu-li
2016(02):260-264. DOI: 10.13386/j.issn1002-0306.2016.02.044
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Dynamics model and process optimization of thin-layer drying of carmine radish
WANG Zhao, XIE Chun-yan, LI Yan, WU Da-ke
2016(02):265-269. DOI: 10.13386/j.issn1002-0306.2016.02.045
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Optimization of ultrasonic-microwave assisted extraction of polyphenols from jackfruit peel and evaluation of its antioxidant activities
JIANG Zhi-guo, LI Bin, WANG Yan-hua, ZHANG Hai-de
2016(02):270-275. DOI: 10.13386/j.issn1002-0306.2016.02.046
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Random centroid optimization of flavonoids extraction from Pierman pomegranate
MENG Xin-tao, PAN Yan, XU Ming-qiang, MA Xiao-wen, LI De-hua, XUE Su-lin, ZHANG Ping
2016(02):276-280. DOI: 10.13386/j.issn1002-0306.2016.02.047
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Optimization of the inclusion process of flemingia flavonoids with β-cyclodextrin by central composite design and response surface methodology
CHEN Shuai, WANG Hui-zhu, JIANG Kun, ZHONG Fang-li
2016(02):281-286. DOI: 10.13386/j.issn1002-0306.2016.02.048
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Study on the clarification agent in longan wine of different clarification and stability
RAN Na, XU Bin, LEI Xiang-lan, WANG Yu-hong, FU Chuan-jun
2016(02):287-290. DOI: 10.13386/j.issn1002-0306.2016.02.049
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Optimization of microwave-assisted extraction of triterpenoids from Gynura procumbens by response surface methodology
YE Zhi-hong, ZHAO Yan, ZHU Yan-ping, ZHENG Guo-dong
2016(02):291-295. DOI: 10.13386/j.issn1002-0306.2016.02.050
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Formula optimization of a zero calories jelly powder based on response surface methodology
FAN Guang-sen, ZHU Si-yue, DUAN Sheng-lin, LIU Jie, LIU Yan-qiao, WAN Ning
2016(02):296-300. DOI: 10.13386/j.issn1002-0306.2016.02.051
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The preparation of DEAE-agar gel microspheres and its application in the separation of R-Phycoerythrin and C-Phycocyanin
ZHANG Rong-sheng, SHI Guo-zong, ZHANG Hui-lan, SUN Li
2016(02):301-306. DOI: 10.13386/j.issn1002-0306.2016.02.052
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Optimization of ultrasonic-assisted extraction of bergenin from Rhizoma Bergeniae Scopulosae by response surface analysis
WANG Xing, ZHAO Hua, MA Ying-li, YANG Qiu-chen, CHEN Xiao-ling
2016(02):307-312. DOI: 10.13386/j.issn1002-0306.2016.02.053
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Technology optimization of the microcapsule of soybean powder
DING Hui-ling, XU Dan-dan, JIN Tian-you, ZHANG Hong-yu, CHEN Hui, CHEN Yi-yong, WANG Liang, ,
2016(02):313-317. DOI: 10.13386/j.issn1002-0306.2016.02.054
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Study on copigmentation effect and stability of flavonoids on spine grape anthocyanins
WANG Wei-qian, DENG Jie-hong, TIAN Xiao-yan, LIU Yong-hong
2016(02):318-321. DOI: 10.13386/j.issn1002-0306.2016.02.055
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Effect of cooking loss,tenderness and water distribution of Tan sheep at different salt addition treatment
WU Liang-liang, LUO Rui-ming, KONG Feng, TIAN Yin, ZHANG He-yu, SU Chun-xia
2016(02):322-325. DOI: 10.13386/j.issn1002-0306.2016.02.056
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Effects of filling nitrogen in vacuum combined with heat treatment on free radical and protective enzymes of fresh-cut Agaricus bisporus
LI Shun-feng, LI Jing, WANG An-jian, TIAN Guang-rui, WANG Meng-juan
2016(02):326-329. DOI: 10.13386/j.issn1002-0306.2016.02.057
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Protein oxidation-induced structure and function changes of the oratosquilla oratoria salt-soluble protein
ZHOU Jing-li, ZHANG Kun-sheng, REN Yun-xia
2016(02):330-334. DOI: 10.13386/j.issn1002-0306.2016.02.058
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Study on the machanism of formaldehyde content changing in the Penaeus vannamei storaged at different temperatures
HAN Dong-jiao, LI Jing, LIU Hong-ying
2016(02):335-338. DOI: 10.13386/j.issn1002-0306.2016.02.059
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Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck
ZHANG Yi-jie, WANG Lan, WU Wen-jin, DING An-zi, LI Xin, QIAO Yu, LIAO Li, WANG Jun, CHENG Wei
2016(02):339-342. DOI: 10.13386/j.issn1002-0306.2016.02.060
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Analysis on grape quality during shelf life at two temperatures
YAN Ting-cai, SHAO Dan, ZHANG Peng, ZHOU Bin, LI Jiang-kuo
2016(02):343-346. DOI: 10.13386/j.issn1002-0306.2016.02.061
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Effects of enzymatic extractions from oyster on the learning and memory of senile mice induced by D-gal
XU Cheng, LU Hong-yu, ZHANG Chao-hua, WEN Cai-xiu, LIN Hai-sheng
2016(02):347-351. DOI: 10.13386/j.issn1002-0306.2016.02.062
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Effect of Lactobacillus plantarum SCS1 on blood glucose levels in hyperglycemia model mice
MENG Xiao, JIANG Li-shi, QIAN Yu, KANG Jin-mei, CHEN Yan, WANG Juan, CHE Zhen-ming
2016(02):352-357. DOI: 10.13386/j.issn1002-0306.2016.02.063
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Study on the anti-diabetic nephropathy activities of Paccilomyces hepiali extract on diabetic sprague-dawley rats
DONG Yuan, GUO Jian, LI Yan, WANG Hao, LIU Lei, ZHU Jie, WANG Hui-yan
2016(02):358-361. DOI: 10.13386/j.issn1002-0306.2016.02.064
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Effect of astaxanthin combined with vitamin E on acute alcohol-induced oxidative stress in rats
BAI Yun
2016(02):362-366. DOI: 10.13386/j.issn1002-0306.2016.02.065
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Effect of functional dietary supplement on rats suffering from chronic emotional stress
LIAO Kai, SHI Lin-zuo, REN Ning, HE Pu-ming
2016(02):367-369. DOI: 10.13386/j.issn1002-0306.2016.02.066
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Progress on the biological activities of fucoidan from brown algae
SONG Hai-yan, HE Wen-hui, ZHANG Ao, YUAN Rong-rong, ZHANG Ze-hua, CUI Li-xiang, CAI Qing-jie
2016(02):370-373. DOI: 10.13386/j.issn1002-0306.2016.02.067
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Reasearch progress on the methods for quality improvement of okara
KANG Fang-fang, YANG Wei, LU Fei, LI Yun-bo, MA Han-jun, LI Bo
2016(02):374-378. DOI: 10.13386/j.issn1002-0306.2016.02.068
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Comparative analysis of nutritional ingredient of yak milk with other mammalian milk
LI Ya-ru, HAO Li-zhuang, LIU Shu-jie, CHAI Sha-tuo, FENG Yu-zhe, CUI Zhan-hong, WANG Xun, SUN Lu, ZHANG Xiao-wei, NIU Jian-zhang
2016(02):379-383. DOI: 10.13386/j.issn1002-0306.2016.02.069
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Research progress on the structure-activity relationship of flavonoid compounds based on different antioxidant mechanism
REN Hong, ZHENG Shao-jie, ZHANG Xiao-li, LU Ke-ke, WU Su-rui, MING Jian
2016(02):384-388. DOI: 10.13386/j.issn1002-0306.2016.02.070
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Research advances on post-harvest diseases and storage technology of pomegranate fruit
WANG Xu-lin, ZHANG Run-guang, WU Qian, ZHANG You-lin
2016(02):389-393. DOI: 10.13386/j.issn1002-0306.2016.02.071
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Advances on research and development of meat products compounded with fruits and/or vegetables
DENG Ya-min, SHAO Jun-hua, FENG Xu-qiao, WANG Le-tian, DONG Li, WANG Nan, TAN Yang, LIU Su-su, WANG Ji-ye
2016(02):394-399. DOI: 10.13386/j.issn1002-0306.2016.02.072
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