Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Preparation of pectin-chitosan layer by layer modified liposomes and the formula optimization
BAI Chun-qing, ZHENG Jing-xia, YUAN Lu, CUI Dan-dan, CHEN Li-li, YUAN Mei-lan, ZHAO Li
2016(21):49-53. DOI: 10.13386/j.issn1002-0306.2016.21.001
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Exploration on film-forming condition of soy protein isolate and associated Maillard reaction products
QIANG Wan-li, JING Hao, WANG Yu, ZHANG Lian-hui
2016(21):54-59. DOI: 10.13386/j.issn1002-0306.2016.21.002
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Differences in antioxidant components and activity of 5 crabapples( Malus) leaf tea
LIU Tian-qing, LI Hou-hua, XIN Zhuan-xia, LIU Xiao-wei, LI Guo, Walibai Tangnuer
2016(21):60-65. DOI: 10.13386/j.issn1002-0306.2016.21.003
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LF-NMR analysis of the effect of starch content on water holding capacity and texture properties of meat batters
ZHANG Jun-long, ZHOU Fen, SHAO Jun-hua, DONG Bo, JIA Na, LIU Deng-yong
2016(21):66-69. DOI: 10.13386/j.issn1002-0306.2016.21.004
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Studies on purification of Allyl glucosinolates from horseradish by macroporous resin
XIE Sai, DING Ke, CHEN Xiang-ning
2016(21):70-75. DOI: 10.13386/j.issn1002-0306.2016.21.005
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Effect of enzymatic dehairing,scalding and singeing of processing on nutritional and hygienic characteristics of cowhide
LI Jing, CUI Fan-rong, YE Zhi-bing, WANG Yong-feng, WANG Wei-jing, SUN Bao-zhong, LI Hai-peng, XIE Peng, ZHANG Song-shan
2016(21):76-80. DOI: 10.13386/j.issn1002-0306.2016.21.006
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Effects of wheat protein and transglutaminase on gel properties of Surimi heated at 120 ℃ high temperature
YU Fan-qianhui, KONG Wen-jun, WEI Yi-nong, XUE Yong, LI Zhao-jie, XUE Chang-hu
2016(21):81-85. DOI: 10.13386/j.issn1002-0306.2016.21.007
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Comparison of the biological activity of glucose,galactose and lactose stearate
ZHU Zhen-yuan, SONG Qiao-ying, LI Sheng-feng
2016(21):86-90. DOI: 10.13386/j.issn1002-0306.2016.21.008
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Determination and mechanism of viscosity of potato starch paste in ultrasonic field
LI Chen, NIE Hui, YANG Yong, LIU Pei-hua, CHEN Yu, LI Jian-bin
2016(21):91-95. DOI: 10.13386/j.issn1002-0306.2016.21.009
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Degradation kinetics of anthocyanins in purple sweet potato wine during storage
WU Wen-li, XIONG Wei, XIE Yong-wen, MA Ai-min
2016(21):96-99. DOI: 10.13386/j.issn1002-0306.2016.21.010
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Study on in vitro antioxidant activities of crude polysaccharides of three Ganoderma lucidum from different origins
CHEN Jie, DONG Yang, LU Ji-ke, CHEN Qiang, GENG Zhan-hui, ZHANG Li-ming, HAO Li-min, JIA Shi-ru
2016(21):100-104. DOI: 10.13386/j.issn1002-0306.2016.21.011
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Separation and characterization of spontaneously assembled nano-aggregates in natural green tea infusions
LI Bin, KANG Yu-ting, CHEN Zhong-zheng, ZHANG Yuan-yuan, LUO Wei, LIN Xiao-rong
2016(21):105-109. DOI: 10.13386/j.issn1002-0306.2016.21.012
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Antioxidant activity of water extraction from Acanthopanacis senticosus
TIAN Song-yang, YU Cheng-long, XU Wei, CHEN Tie-yun, SUN Qing, WANG Jun-yan, LI Yan
2016(21):110-113. DOI: 10.13386/j.issn1002-0306.2016.21.013
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Extraction and anticoagulant activities of polysaccharides from sweet corncob
MA Yong-qiang, WANG Xin, GAO Shuang, ZHOU Ke-chi
2016(21):114-118. DOI: 10.13386/j.issn1002-0306.2016.21.014
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Protein removal and purification by chitosan method of Hericium erincaceus polysaccharide extract
YI Xiao-min, ZHOU Chun-hui, HUANG Hui-hua
2016(21):119-123. DOI: 10.13386/j.issn1002-0306.2016.21.015
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Extraction of total flavonoids from Chmonathus salicifolius S.Y.H leaves by complex enzymatic hydrolysis assisted iltrasonic and its antioxidant activity
GENG Jing-zhang
2016(21):124-129. DOI: 10.13386/j.issn1002-0306.2016.21.016
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Modeling for the dry tea and soup color comprehensive evaluation of yellow tea at the different Yellowing time
YUE Cui-nan, WANG Zhi-hui, MAO Shi-hong, LI Xiao-yuan, TONG Hua-rong
2016(21):130-134. DOI: 10.13386/j.issn1002-0306.2016.21.017
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Isolation and identification of the pathogen causing mildew rot of the Yongdeng barbary wolfberry in the air-drying process
YUAN Hui-jun, LI Hu-jun, JIA Hong-zhen, GONG Hui-ling, FENG Zai-ping
2016(21):135-138. DOI: 10.13386/j.issn1002-0306.2016.21.018
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Composition analysis and enzymatic hydrolysis saccharification of Jerusalem artichoke residues
REN Hai-wei, XING Jun-mei, LIU Xiao-feng, LI Xue-yan, LI Zhi-zhong, FAN Wen-guang
2016(21):139-143. DOI: 10.13386/j.issn1002-0306.2016.21.019
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Research of growth factors in high cell-density culture of Lactobacillus reuteri LT018
LIU Dong, HU Ya-min, LIU Hong-ji, ZHU Zhen-jun, LI Quan-yang
2016(21):144-149. DOI: 10.13386/j.issn1002-0306.2016.21.020
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Optimization of culture medium and fermentation conditions for neutral protease produced by Bacillus coagulans Liu-g
ZHANG Ying-ying, GUO Qian, XIONG Li-xia, ZHANG Hong-xing, XIE Yuan-hong, LIU Hui, LIANG Xin-bei, LIAN Zheng-xing
2016(21):150-154. DOI: 10.13386/j.issn1002-0306.2016.21.021
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Research of healthcare wine-making process from greengage-jujube in low temperature
WANG Yu-xia, CAI Zhi-yong, ZHANG Chao, BAI Jiu-yuan
2016(21):155-161. DOI: 10.13386/j.issn1002-0306.2016.21.022
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Biological characteristics of Lactobacillus rhamnosus with antidiabetic activity
CHEN Pei, DANG Hui, WANG Wei, CHEN Wei
2016(21):162-165. DOI: 10.13386/j.issn1002-0306.2016.21.023
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Influence of p H on expression of sortase related genes and adhesion ability of Lactobacillus acidophilus
WANG Gang, WU Zhen, PENG Liu-yang, PAN Dao-dong, WANG Wen-wen, ZENG Xiao-qun
2016(21):166-171. DOI: 10.13386/j.issn1002-0306.2016.21.024
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Cloning,expression and biochemical characterization ofβ-galactosidases from Aspergillus oryzae
DONG Zi-xing, JIA Chao, WANG Jun, LU Fu-ping, WANG Zheng-xiang
2016(21):172-177. DOI: 10.13386/j.issn1002-0306.2016.21.025
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Study on the enzymatic properties of Uridine Diphosphate Glucose:phloretin-2'-O-glycosyltransferase from Malus x Domestica
XU Ying, FAN Ming-tao, ZHANG Ting-jing, DONG Mei, HUANG Jia
2016(21):178-182. DOI: 10.13386/j.issn1002-0306.2016.21.026
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Processing conditions of high-moisture readyto-eat Pinctada fucata meat by hurdle technology
WANG An-feng, ZHAO Yong-qiang, CHEN Sheng-jun, LI Lai-hao, YANG Xian-qing, WU Yan-yan, HU Xiao
2016(21):183-188. DOI: 10.13386/j.issn1002-0306.2016.21.027
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Optimization of decoloring process of enzymatic hydrolysate of fish roes peptide by response surface methodology
HU Qing-ping, WEI Jian-teng, PEI Dong, WANG Ning-li, LIU Ye-wei, DI Duo-long
2016(21):189-194. DOI: 10.13386/j.issn1002-0306.2016.21.028
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Optimization of preparation of Tilapia skin antioxidative peptides with enzymatic hydrolysis by response surface methodology
HU Xiao, WU Jing, WANG Zi-huai, LI Lai-hao, YANG Xian-qing, WU Yan-yan, LIN Wan-ling, CHEN Sheng-jun, HUANG Hui, YAO Jian-ling
2016(21):195-200. DOI: 10.13386/j.issn1002-0306.2016.21.029
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Optimization of extraction conditions for hydrocyanic acid in flaxseed by response surface methodology
KOU Xiang-long, XU Mei-rong, ZHANG Jian-ping, ZHAO Bin-bin, HAN Shun-yu
2016(21):201-204. DOI: 10.13386/j.issn1002-0306.2016.21.030
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Optimization of extraction process of Saponins from Acaudina Molpadioides by response surface method
SU Yong-chang, LIU Shu-ji, RUAN Wei-da, LIU Qiu-feng, WANG Yin, LIU Zhi-yu
2016(21):205-209. DOI: 10.13386/j.issn1002-0306.2016.21.031
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Effect of phytohormones induced and abiotic stresses on resveratrol content and optimization of resveratrol flash-extraction in polygonum cuspidatum roots
DONG Jie-qiong, WANG Yi-min, LI Jian-xia, DONG Shi-bin, NING Ya-ping, CHEN Yuan, WANG Jian-zhong
2016(21):210-215. DOI: 10.13386/j.issn1002-0306.2016.21.032
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Comparative studies on different extraction process of saponin from quinoa seeds
FENG Huan-qin, XU Xue-feng, YANG Hong-wei, SHEN Bao-yun, HU Jing, LI Chao-zhou
2016(21):216-221. DOI: 10.13386/j.issn1002-0306.2016.21.033
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Process optimization of enzymatic hydrolysis of Boletus Edulis in Yunnan
LIU Jia, WANG Gui-ying, CHENG Zhi-bin, GU Da-hai, FAN Jiang-ping, WANG Xue-feng, GE Chang-rong, LIAO Guo-zhou
2016(21):222-227. DOI: 10.13386/j.issn1002-0306.2016.21.034
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Effect of egg white enrichment on qualities of yogurt and optimization of processing
MI Ye, LIU Xiao-qing, FENG Jun-ye, LI Jia-qi, ZHAO Yu-hong
2016(21):228-232. DOI: 10.13386/j.issn1002-0306.2016.21.035
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Optimization of taste on ginger collagen beverage by response surface methodology
ZHAO Wen-zhu, XIAO Yue, YU Zhi-peng, WANG Xin-ke, ZHANG Hong-ling, CHEN Yue-jiao, LIU Jing-bo, LI Jian-rong
2016(21):233-237. DOI: 10.13386/j.issn1002-0306.2016.21.036
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Compound health beverage of Ganoderma lucidum and Pyracantha fortuneana developed by response surface method
LI Jin-zhe, WANG De-zhi, HUANG Ya-qin
2016(21):238-242. DOI: 10.13386/j.issn1002-0306.2016.21.037
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Preparation optimization of instant Pu'er tea powder
YANG Zhuan, GUO Gui-yi, WANG Qiao-jian, ZHOU Wei, MO Hai-zhen
2016(21):243-248. DOI: 10.13386/j.issn1002-0306.2016.21.038
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Study on muscle protein hydrolysis by Alcalase and optimization pickled process of Gaogou bundle hoof
ZHAGN Ying-yang, QIANG Min, ZHANG Jian-hao
2016(21):249-254. DOI: 10.13386/j.issn1002-0306.2016.21.039
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Extraction and analysis of monosaccharide compositions of wild Ramaria sp.polysaccharide
XU Hong-xia, JIANG Yuan-yuan, HONG Ya-wen, YING Tie-jin
2016(21):255-259. DOI: 10.13386/j.issn1002-0306.2016.21.040
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Research on dual-enzymatic extraction of polysaccharides from Douchi
JI Yi-ping, FEI Shan, DING Cai-mei
2016(21):260-264. DOI: 10.13386/j.issn1002-0306.2016.21.041
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Extraction of polyphenol from burdocks of color protecting and extraction conditions optimization
REN Yuan-yuan, GAO Xiao-guang, QI Qi, LIU Dian-wu
2016(21):265-269. DOI: 10.13386/j.issn1002-0306.2016.21.042
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Optimization of ultra-high pressure conditions for inactivation of two enzymes in blueberry juice by response surface methodology
LI Xing-he, ZHU Jin-yan, MENG Xian-jun
2016(21):269-273. DOI: 10.13386/j.issn1002-0306.2016.21.043
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Optimization of preparation of chitosan / walnut protein complex film by response surface methodology
ZHENG You, JIA Liang, DUAN Rong, MA Ying-ying
2016(21):274-279. DOI: 10.13386/j.issn1002-0306.2016.21.044
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Influence of Nisin combined with irradiation on quality of Weever during cold storage
JU Jian, HU Jian-zhong, LIAO Li, XIONG Guang-quan, CHENG Wei, QIAO Yu
2016(21):280-284. DOI: 10.13386/j.issn1002-0306.2016.21.045
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Quality and safety pre-warning for fresh food supply chain based on entropy weight and extension fuzzy matter-element
TANG Run, PENG Yang-yang, YU Rong
2016(21):285-290. DOI: 10.13386/j.issn1002-0306.2016.21.046
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Online monitoring of alcohol content in health wine by near infrared spectroscopy
WANG Zhe, LIU Yang, LI Xian-zhi, CHEN Zhi-yuan, SHAN Yuan-yuan, LIU Yuan-cai
2016(21):291-293. DOI: 10.13386/j.issn1002-0306.2016.21.047
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Simultaneous determination of 15 inorganic elements in export vegetables by microwave digestion-inductively coupled plasma mass spectrometry method
WANG Xue-ting, CHEN Hui, XIA Meng, ZHANG Qian, WANG Hui, XU Wen-ke
2016(21):294-298. DOI: 10.13386/j.issn1002-0306.2016.21.048
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Determination of the concentrations of organic acid in apple vinegar by high performance liquid chromatography with two coupled columns
XIONG Xian-ping, GAO Hong-bo, LUO Pei-yu, LI Wei-zhao, GUO Xin-guang, WU Hui, ZHONG Qi-ding, SONG Quan-hou
2016(21):299-303. DOI: 10.13386/j.issn1002-0306.2016.21.049
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Comparison and analysis of Ginger oil flavor substances by different extraction ways
XU Zong-ji, HE Hai-yan, YUAN Jian, HE Rong, JU Xing-rong
2016(21):304-308. DOI: 10.13386/j.issn1002-0306.2016.21.050
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Heavy metal determination of Houttuynia cordata Thunberg from coal mining fields
LI Na, SU Jie, HUI Bo-di, GONG Ping
2016(21):309-312. DOI: 10.13386/j.issn1002-0306.2016.21.051
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High-performance liquid chromatography method for quantitative determination of curcuminoids in rhizomes of Curcuma Longa L.and curcumin beverage
SUN Peng-yao, LI Dan-dan, MO De-hua
2016(21):313-317. DOI: 10.13386/j.issn1002-0306.2016.21.052
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GC-MS analysis of Volvariella volvacea fruiting bodies and different solvent extracts antioxidant activities in vitro
QIN Hui-juan, YANG Jian-hua, CHEN Ping, ZHANG Jing, WANG Qi
2016(21):318-322. DOI: 10.13386/j.issn1002-0306.2016.21.053
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Pharmacognostical studies of Chestnut Epicarp and determination of active ingredients including gallic acid,chlorogenic acid and rutin
SU Li-na, WANG Xiao-qin
2016(21):323-328. DOI: 10.13386/j.issn1002-0306.2016.21.054
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Effect of nitric oxide treatment on senescence and enzymes to scavenge free radical of postharvest peach fruit
QIAN Chun-lu, LIU Yao, YIN Jian-dong, HOU Shun-chao, LIN Chen, GU Lin, JIN Chang-hai
2016(21):329-332. DOI: 10.13386/j.issn1002-0306.2016.21.055
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Effects of different controlled atmosphere elements on storage effect of blueberry during cold storage
ZHANG Peng, Li Tian-yuan, LI Jiang-kuo, Li Chun-yuan, SUN Hao
2016(21):333-337. DOI: 10.13386/j.issn1002-0306.2016.21.056
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Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples
WANG Li, LUO Hong-xia, LI Shu-rong, CHI Quan-bo, WANG Hui-hua
2016(21):338-341. DOI: 10.13386/j.issn1002-0306.2016.21.057
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Analysis of nutritional compositions and evaluation of nutritional quality for Polyporus ellisii
WANG Ting-ting, GAO Guan-shi, WU Su-rui, YANG Zhen-fu, GUI Ming-ying
2016(21):342-346. DOI: 10.13386/j.issn1002-0306.2016.21.058
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Study on Osmanthus fragrans wine's extraction and nutrient compoments
YANG Xiu-lian, CHANG Zhao-jing, FENG Jie, SHI Rui, SHI Ting-ting, WANG Liang-gui
2016(21):347-352. DOI: 10.13386/j.issn1002-0306.2016.21.059
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Analysis between correlation factors of neonate and the content of macro nutrients in breast milk
LIU Ji-chao, DONG Xue-yan, JIANG Tie-min, LI Jian-tao, WANG Qun, CHEN Li-jun
2016(21):353-356. DOI: 10.13386/j.issn1002-0306.2016.21.060
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Research progress in transferability of EST-SSR makers in grain crops
ZHAO Ya-nan, WANG Ying, ZHANG Dong-jie, SHEN Yan, YANG Yi-jie
2016(21):357-362. DOI: 10.13386/j.issn1002-0306.2016.21.061
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Research progress in physicochemical and bioactivities of protein and peptide from mung bean
DU Meng-xia, LI Xuan, XIE Jian-hua, XIE Ming-yong
2016(21):363-367. DOI: 10.13386/j.issn1002-0306.2016.21.062
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Research of the progress in bioactive substance and medicinal value of different parts of Juglansmandshurica Maxim
YU Xue, HU Wen-zhong, JIN Li-ming, HOU Meng-yang, LI He
2016(21):368-371. DOI: 10.13386/j.issn1002-0306.2016.21.063
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Research progress in impact factors and control technology of nitrosamines in meat products
HUANG Zhi, CHENG Wei-wei, ZHANG Da-lei, YAN Dan-dan, CHEN Xiao, WU Hong, GUO Shan-guang, JIANG Ai-min
2016(21):372-376. DOI: 10.13386/j.issn1002-0306.2016.21.064
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Study on nano-cellulose and its application prospect in food industry
ZHNNG Xiu-ling, WANG Wen-hang
2016(21):377-382. DOI: 10.13386/j.issn1002-0306.2016.21.065
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Research progress in trichothecenes and removal method
ZHAO Ya-rong, MA Li-yan, WANG Fu-hua
2016(21):383-387. DOI: 10.13386/j.issn1002-0306.2016.21.066
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Review of the common beneficial microorganisms of fermented meat and its functions
TAN Ya, HUANG Qing, CAO Xi, LI Zong-jun
2016(21):388-392. DOI: 10.13386/j.issn1002-0306.2016.21.067
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Research progress in hypotensive effect of taurine
CAO Xue-lian, ZHAO Yu-xing, GUO Jun-xia, DAI Si, CHEN Wen
2016(21):393-396. DOI: 10.13386/j.issn1002-0306.2016.21.068
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Progress in the application of metabonomics methods in food-derived ACE inhibitory peptides
YU Zhi-peng, FAN Yue, ZHAO Wen-zhu, ZHANG Qian, DING Long, CHEN Jia-yu, LI Jian-rong, LIU Jing-bo
2016(21):397-400. DOI: 10.13386/j.issn1002-0306.2016.21.069
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