Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Extracting total DNA in Shaoxing rice wine wheat starter and its fungal diversity
WANG Yang-yi-zhou, LI Bai-lin, OU Jie, ZHAO Yong, LIU Hai-quan
2016(15):176-180. DOI: 10.13386/j.issn1002-0306.2016.15.026
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Brewing beer with unmalted barley replaced of malt and improvement of malt aroma defect of barley beer
ZHANG Zhen-guo, DONG Jian-jun, SUN Jun-yong, CAI Guo-lin, CHANG Zong-ming, LU Jian, DENG Yang, YIN Hua, YU Jun-hong, CHEN Hua-lei
2016(15):181-186. DOI: 10.13386/j.issn1002-0306.2016.15.027
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Application of response surface methodology on high yield methanobactin by Methylosinus trichosporium IMV 3011
FAN Hong-chen, XIN Jia-ying, WANG Yan, XIA Chun-gu
2016(15):187-192. DOI: 10.13386/j.issn1002-0306.2016.15.028
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Optimization of culture media for bacterial cellulose production by fermentation of corn starch wastewater
DING Yong, SHAO Ming-liang, LUO Cang-xue, LUO Xiao-hong, LIU Lin, CHEN Si
2016(15):193-197. DOI: 10.13386/j.issn1002-0306.2016.15.029
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Optimization of explosion puffing drying process at variable temperature and pressure for mushroom stem by response surface methodology
LIU Li-na, WANG An-jian, TIAN Guang-rui, LI Jing, WEI Shu-xin
2016(15):198-202. DOI: 10.13386/j.issn1002-0306.2016.15.030
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Optimization for extraction of polysaccharides from Apostichopus japonicus spawn using double enzymetic by response surface methodology and antioxidant activity analysis
LIU Xin, ZHANG Jian, LIU Jing-xi, ZHAO Yun-ping, WANG Gong-ming, QIAO Rui-guang
2016(15):203-208. DOI: 10.13386/j.issn1002-0306.2016.15.031
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Research of extraction process and antimicrobial effect of polysaccharide from Osmanthus fragrans lour fruit
HUANG Guo-wen, GUAN Tian-qiu, ZHAO Yu-yun, CHEN Mo-lin, LIU Hong-hui
2016(15):209-212. DOI: 10.13386/j.issn1002-0306.2016.15.032
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Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology
GUO Lei, LIU Chen, LI Na, GUO Juan, KAN Huan, LIU Yun
2016(15):213-217. DOI: 10.13386/j.issn1002-0306.2016.15.033
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Optimization of enzymatic hydrolysis of Paphia undulta muscle protein by response surface methodology
CHEN Hai-yan, ZHENG Hui-na, CAO Wen-hong, ZHOU Chun-xia, ZHANG Chao-hua, HAO Ji-ming, ZHANG Jing
2016(15):218-224. DOI: 10.13386/j.issn1002-0306.2016.15.034
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Optimization of fermentation conditions for purple yam low- alcohol beverage and its ingredients analysis
LI Su-fen, ZHANG Hong-yu, SONG Shu-hui, LIU Jian-fu
2016(15):225-229. DOI: 10.13386/j.issn1002-0306.2016.15.035
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Optimization of extraction process of flavone from the Pinus massoniana pollen by using central composite design- response surface methodology
ZHANG Min, SUN Hua-peng, TANG Xiao-rong, HUANG Fan, XIA He-xin, XU Zhong-kun
2016(15):230-233. DOI: 10.13386/j.issn1002-0306.2016.15.036
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Optimization of extraction process of soluble dietary fiber from sweet potato leaves
CHEN Qiong-ling, XUE Lin-li, ZHANG Dan, SUN Ya-li, ZHENG Xiao-nan
2016(15):234-237. DOI: 10.13386/j.issn1002-0306.2016.15.037
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Ultrasonic- assisted extraction of total flavonoids from Michelia Alba leaves using response surface methodology
CHEN Jian-fu, LIN Xun, LIN Ping-ping, ZHUANG Yuan-hong
2016(15):238-242. DOI: 10.13386/j.issn1002-0306.2016.15.038
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Ultrasonic- assisted aqueous two- phase extraction of flavonoids from tartary buckwheat seed
SHEN Mei-rong, LI Yun-Long, YU Yue-li, WANG Min, KOU Li-ping
2016(15):243-248. DOI: 10.13386/j.issn1002-0306.2016.15.039
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Study on the conditions of liquefaction,saccharification and stabilizer formula in millet- quinoa beverage
CHEN Shu-jun, PANG Zhen-peng, LIU Xiao-juan, HU Jie, XU Xiao-xia, YI Xin, SHI Yue, LI Le
2016(15):249-255. DOI: 10.13386/j.issn1002-0306.2016.15.040
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Preparation of activated carbon attached chitosan and its clarification performance for remelt syrup of brown granulated sugar
FENG Shu-juan, LI Li-jun, XIA Zhao-bo, CHENG Hao, HUANG Wen-yi, LI Yan-qing, , , ,
2016(15):256-259. DOI: 10.13386/j.issn1002-0306.2016.15.041
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Effect and analysis of MAP on volatile flavor compounds in sturgeon(Huso dauricused × sturger schrenckii) caviar
ZHOU Ting, HE Dan, HUANG Hui, HAO Shu-xian, LI Lai-hao, WEI Ya, CEN Jian-wei
2016(15):260-264. DOI: 10.13386/j.issn1002-0306.2016.15.042
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Effects of hydrocolloids on the bakingproperties of the litchi jam
ZHAO Lei, LIU Xi-Tao, YANG Shi-ni, YU Xiao-lin, HU Zhuo-yan
2016(15):265-269. DOI: 10.13386/j.issn1002-0306.2016.15.043
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Study on the quality and aroma components in raspberry juice
HAN Zong-yuan, LI Xiao-jing, YANG Yu-hong, WANG Nan, LIU Yun-nan, WANG Jia-qing, XIAO Zhi-gang
2016(15):270-275. DOI: 10.13386/j.issn1002-0306.2016.15.044
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Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS
ZUO Shang-chun, ZHAO Xing-xiu, WU Hua-chang, DENG Jing, ZHANG Shou-jun, NI YU
2016(15):276-282. DOI: 10.13386/j.issn1002-0306.2016.15.045
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Application of fuzzy comprehensive evaluation in sensory analysis of yak meat
HAN Dong-jie, BAO Gao-liang, LIU Ya-na, SUN Bao-zhong, ZHANG Li, XIE Peng, LI Hai-peng, YU Qun-li
2016(15):283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046
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Establishment of sensory evaluation system for frying of dry- cured yak meat based on fuzzy mathematics
BAO Gao-liang, LIU Ya-na, HAN Dong-jie, SUN Bao-zhong, ZHANG Li, XIE Peng, LI Hai-peng
2016(15):287-293. DOI: 10.13386/j.issn1002-0306.2016.15.047
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Development and evaluation of duplex pcr assays for detection of Pseudomonas fluorescens in foods
GAO Lin, CHEN Wan-yi, XU Yu, LIU Zhen-min, YOU Chun-ping
2016(15):294-299. DOI: 10.13386/j.issn1002-0306.2016.15.048
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Determination of phenols in water samples using simultaneous derivatization and dispersive liquid- liquid microextraction followed by gas chromatography
CHEN Min-er
2016(15):300-303. DOI: 10.13386/j.issn1002-0306.2016.15.049
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Identification of flavor- active compounds in Inner Mongolia dried beef by OAV calculation and GC-MS-O
CHEN Hai-tao, SUN Jie, PU Dan-dan, SUN Bao-guo, ZHANG Yu-yu
2016(15):304-308. DOI: 10.13386/j.issn1002-0306.2016.15.050
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Identification of liquor authenticity based on FTIR with PCA- LDA
LIANG Jun-fa, WU Wen-lin, CHEN Dai-wei, WAN Yu-ping, TU Song-lin, CHEN Ran, LUO Man-ni, ZENG Yuan, YE Ling, WANG Zhi-xiong, OU Shuo-jun
2016(15):309-312. DOI: 10.13386/j.issn1002-0306.2016.15.051
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Determination of Cadinium in scallops by solid sampling atomic fluorescence spectrometry
LIU Ting, HE Tao, SUN Meng-yin, WANG Zhen, CUI Yang, ZHAO Qian-qian, LI Long
2016(15):313-315. DOI: 10.13386/j.issn1002-0306.2016.15.052
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Research of rapid measurement methods of caffeine and five kinds of catechin components quality ingredients of congou black tea using near infrared spectroscopy
LIU Hong-lin
2016(15):316-320. DOI: 10.13386/j.issn1002-0306.2016.15.053
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Effect of culture medium optimization on two methods of nisin detection
LI Ying, GAO Chen, HE Jin-tian
2016(15):320-324. DOI: 10.13386/j.issn1002-0306.2016.15.054
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Effect of High Pressure Processing( HPP)on the preservation and quality of oyster
LIU Yuan-ping, SHI Tian, WANG Fu-long, DU Ya-nan, MENG Xiang-hong, MAO Xiang-zhao, LI Yu-jin
2016(15):325-328. DOI: 10.13386/j.issn1002-0306.2016.15.055
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Effects of salicylic acid on quality and reactive oxygen metabolism of“Tainong”mango during storage
HE Jun-yu, REN Yan-fang, LIU Yi-xuan, XIAO Zi-zhang, LIU Jin-ping, WU Sheng-yan
2016(15):329-333. DOI: 10.13386/j.issn1002-0306.2016.15.056
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Optimization of water thawing process for tuna chunk based on the decomposition of NAD
NIU Yu-xue, DONG Mei-hua, WANG Xi-chang, GUO Quan-you, BAO Hai-rong
2016(15):334-338. DOI: 10.13386/j.issn1002-0306.2016.15.057
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Effect of treatment with BR on chilling injury of postharvest cowpea
FAN Lin-lin, GAO Li-pu, WANG Qing, LV Jia-yu, SHI Jun-yan, XIA Chun-li, ZUO Jin-hua
2016(15):339-343. DOI: 10.13386/j.issn1002-0306.2016.15.058
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Effects of three coating treatments on storage quality and physiology of Citrus Sinensis Osbeck at room temperature
LIN Shang, SUN Han, LAN Wei-jie, WANG Qiao-jun, LI Xin-dan, KONG Wei-heng, QIN Wen
2016(15):344-348. DOI: 10.13386/j.issn1002-0306.2016.15.059
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Immunomodulatory activity of low molecular weight hyaluronan on macrophages and T lymphocytes from mice
KE Chun-lin, LI Zuo-mei, ZENG Xiao-xiong
2016(15):349-353. DOI: 10.13386/j.issn1002-0306.2016.15.060
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Determination of content of cadmium and health risk assessment in wild- grown bolete mushrooms from Yunnan province
YANG Tian-wei, ZHANG Ji, LI Tao, WANG Yuan-zhong, LIU Hong-gao
2016(15):354-359. DOI: 10.13386/j.issn1002-0306.2016.15.061
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Comparison and analysis of nutrition characteristics for gannan yak meat and Chinese simmental meat
LIU Ya-na, LANG Yu-miao, BAO Gao-liang, HAN Dong-jie, SUN Bao-zhong, XIE Peng, ZHANG Li, LI Hai-peng, YU Qun-li
2016(15):360-364. DOI: 10.13386/j.issn1002-0306.2016.15.062
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Research progress of antioxidant peptides from fish byproduct and its active mechanism
FENG Jian-hui, CAO Ai-ling, CAI Lu-yun, LI Xiu-xia, YU Zhi-peng, ZHAO Wei, LI Jian-rong
2016(15):365-369. DOI: 10.13386/j.issn1002-0306.2016.15.063
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Applications of signal transduction engineering and genetic engineering in production of ganoderic acid in submerged culture of Ganoderma lucidum
YUE Tong-hui, JIANG Lu-xi, LI Huan-jun, LI Na, XU Jun-wei
2016(15):370-374. DOI: 10.13386/j.issn1002-0306.2016.15.064
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Bioactive functional components in Chinese liquor
HUANG Yun-li, HUANG Yong-guang, GUO Xu
2016(15):375-379. DOI: 10.13386/j.issn1002-0306.2016.15.065
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Study on fluorescent chemosensors for heavy metal ions
LENG Ling, LI Yi, XIONG Xiao-hui
2016(15):380-384. DOI: 10.13386/j.issn1002-0306.2016.15.066
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Progress in foodborne phytochemical in preventing and curing neurodegenerative diseases
WANG Dan-dan, GENG Yue
2016(15):385-389. DOI: 10.13386/j.issn1002-0306.2016.15.067
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Current situation and development trend of plant functional beverage
ZHAO Hong-yan, JI Xiao-ying, GAO Mei-li
2016(15):390-393. DOI: 10.13386/j.issn1002-0306.2016.15.068
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Application of ultra high pressure technology in the processing of shellfish shell
GONG Xue, CHANG Jiang
2016(15):394-396. DOI: 10.13386/j.issn1002-0306.2016.15.069
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Discussion on development of cleaner production audit in the beverage industry
YANG Ben-xiao, FENG Jing, ZHANG Qian, LI Chao
2016(15):397-399. DOI: 10.13386/j.issn1002-0306.2016.15.070
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