Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Preparation of food grade isopropyl myristate microemulsion
MA Xin-hui, YIN Xin, ZHAO Xiao-han, GAO Jian, SHU Yang, CHEN Jian, CAO Xian-ying
2016(23):49-52. DOI: 10.13386/j.issn1002-0306.2016.23.001
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Degradation mechanism of lycopene in the model systems of red grapefruit juice
XU Yuan, PAN Si-yi
2016(23):53-60. DOI: 10.13386/j.issn1002-0306.2016.23.002
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Effect of gallic acid on constructure and gel properties of pork myofibrillar protein under oxidation conditions
JIA Na, LIU Dan, ZHANG Xiao-xing, SHAO Jun-hua, LI Ru-ren, LIU Deng-yong
2016(23):61-66. DOI: 10.13386/j.issn1002-0306.2016.23.003
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Effect of different drying time on the relationship between water distribution and quality of dried pork slices
JIANG Xiu-li, KONG Bao-hua, XIA Xiu-fang, LIU Qian, LV Hong
2016(23):67-71. DOI: 10.13386/j.issn1002-0306.2016.23.004
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Ultrafiltration and membrane fouling analysis for the separation of soybean whey protein
QIN Dong-ling, MA Yu-jie, LU Guo-tai, YANG Gang, XING Wei-hong
2016(23):72-76. DOI: 10.13386/j.issn1002-0306.2016.23.005
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Effects of soybean lecithin on the oxidation stability of super olein
PAN Kai-lin, ZHU Dan-dan, JI Min, NIU Yue-ting, HU Ming-ming, OOI Cheng Keat
2016(23):77-80. DOI: 10.13386/j.issn1002-0306.2016.23.006
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Comparison of yak meat quality with different water-holding capacity and analysis for characteristics of myofibrillar protein isolate gel
NIU Ke-lan, ZUO Hui-xin, YU Qun-li, HAN Ling, ZHAO Suo-nan, SHI Hong-mei
2016(23):81-85. DOI: 10.13386/j.issn1002-0306.2016.23.007
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Changes in anthocyanin components of blueberry during ripening process
ZENG Dan, ZOU Bo, XU Yu-juan, WU Ji-jun, YI Lan-li, LI Chun-mei, XIAO Geng-sheng
2016(23):86-90. DOI: 10.13386/j.issn1002-0306.2016.23.008
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Effect of fluidized bed drying on the additional crackle ratio increment and microstructure of paddy rice
PEI Yong-sheng, ZHANG Yue, DING Chao, LIU Qiang, WAN Zhong-min, YANG Guo-feng
2016(23):91-95. DOI: 10.13386/j.issn1002-0306.2016.23.009
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Study on extraction and purification of C-phycocyanin in Synechococcus sp.PCC 7002
LI Si-meng, GAO Feng-zheng, ZENG Ming-yong
2016(23):96-102. DOI: 10.13386/j.issn1002-0306.2016.23.010
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Technological conditions,antioxidant activities in vitro and cell viability of the proanthocyanidins extracted from seabuckthorn( Hippophae rhamnoides L.) seed residues
ZHANG Jia-chan, WANG Chang-tao, SUN Bao-guo, QU You-ge
2016(23):103-108. DOI: 10.13386/j.issn1002-0306.2016.23.011
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Comparison studies on antioxidant capacities of flavonoids by different assays and the structure-activity relationship implication
LIU Qing-qing, ZHANG Wei-na, LIU Qin
2016(23):109-114. DOI: 10.13386/j.issn1002-0306.2016.23.012
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Flavonoids content of orange juice beverage and the relationship between the content and cloud stabilization
SONG Hao, ZHAO Xiu-wen, LI Kai, ZHENG Yu-zhi
2016(23):115-118. DOI: 10.13386/j.issn1002-0306.2016.23.013
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Optimization of the fermentation conditions of bee pollen with Lactobacillus sp.strain 2-3
WANG Cong, HUANG Yan, MA Shi-chun, DENG Yu, GUO Jun, WU Zheng-yun
2016(23):119-123. DOI: 10.13386/j.issn1002-0306.2016.23.014
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Study on optimization of fermentation conditions for preparing antioxidant peptides of Pinctada fucata by recombinant E.coil
MA Yong-kai, WU Yan-yan, LI Lai-hao, YANG Xian-qing
2016(23):124-129. DOI: 10.13386/j.issn1002-0306.2016.23.015
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Effects of lead and cadmium on yak kidney cells
LIU Xiang-jun, SUN Wan-cheng
2016(23):130-134. DOI: 10.13386/j.issn1002-0306.2016.23.016
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Effect of polyethylene glycol on enzymatic hydrolysis for glucose production with different lignocellulosic substrates
WANG Xin-ming, XIAO Lin, QIN Shu-lin, LIU Li-cun, XIA Rui-rui
2016(23):135-138. DOI: 10.13386/j.issn1002-0306.2016.23.017
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Biochemical characteristics of phenol oxidase in Penaeus vannamei on different substrates
LV Yan-fang, ZHANG Si-han, CAI Lu-yun, LI Jian-rong, YANG Ming-duo
2016(23):139-144. DOI: 10.13386/j.issn1002-0306.2016.23.018
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Cloning and bioinformatic analyzing of Unigene100791 base on safflower transcriptome sequence
CHEN Xiao, SHEN Yan-qi, WANG Qing-man, DU Lin-na, LU Yu-bin, QIANG Wei-dong, GUO Yong-xin, WANG Hong-yu, YANG Ying, YANG Jing, WEI Jian
2016(23):145-149. DOI: 10.13386/j.issn1002-0306.2016.23.019
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Inhibitory activity of Lactobacillus sakei LY1-6 from perch intestine against Pseudomonas fluorescens
MA Huan-huan, LV Xin-ran, LIN Yang, SUN Meng-tong, BAI Feng-ling, LI Jian-rong
2016(23):150-155. DOI: 10.13386/j.issn1002-0306.2016.23.020
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Effect of different LED light qualities on growth and development of Tremella fuciformis
CHEN Gang, ZHAN Yong, LUO Yang, YANG Yong, XIE Hui-chuan, CHAI Jia-yan, GONG Hu-rong
2016(23):156-160. DOI: 10.13386/j.issn1002-0306.2016.23.021
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Optimization of fermentation conditions for nattokinase production in solid-state fermentation by Bacillus subtilis natto using peanut meal as substrate
WANG Yan-ping, HU Ying-fen, WEI Yu-xi, ZHANG Yuan-jie, LIU Qing
2016(23):161-164. DOI: 10.13386/j.issn1002-0306.2016.23.022
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Optimization of fermentation conditions for soluble extracellular polysaccharide production by Alcaligenes Faecalis AF 01
JIANG Zhang-li, HAN Fu-xia, JIN Ze-lin, ZHANG Yi, GAO Hong-liang, CHANG Zhong-yi, JIA Cai-feng
2016(23):165-169. DOI: 10.13386/j.issn1002-0306.2016.23.023
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Isolation of polysaccharide from sweet corncob using isopropyl alcohol-ammonium sulfate aqueous two-phase system
WANG Xin, GAO Shuang, XIE Jing-nan, XIE CHU Yi-yi
2016(23):170-175. DOI: 10.13386/j.issn1002-0306.2016.23.024
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Optimization for parameters of indica rice resistant starch of type RS_3 prepared by ultrasonicauxiliary and dualenzyme method
OUYANG Meng-yun, WANG Yan, LIN Qin-lu
2016(23):176-182. DOI: 10.13386/j.issn1002-0306.2016.23.025
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Extraction of the antifreeze proteins from Antarctic Krill( Euphausia superba) by specific affinity adsorption
MA Qing-bao, CHEN Xue-zhong, LIU Zhi-dong, QU Ying-hong, WANG Yi-hong, WANG Shuai
2016(23):183-188. DOI: 10.13386/j.issn1002-0306.2016.23.026
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Development of nutrition sweet potato leaves powder
FU Hai-qing, LIN Jie, HE Mei-lan
2016(23):188-192. DOI: 10.13386/j.issn1002-0306.2016.23.027
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Study on the extraction of wheat germ protein by subcritical water and its functional properties
ZHANG Hai-hui, LI Chang-zheng, LUO Xiao-ping, DUAN Yu-qing
2016(23):193-198. DOI: 10.13386/j.issn1002-0306.2016.23.028
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Absorption and desorption behaviour of the total flavones from Glycyrrhiza residues on macroporous adsorption resins
YUAN Ru-nan, HU Hao-bin, HAN Shun-yu, WANG Zong-bo
2016(23):199-205. DOI: 10.13386/j.issn1002-0306.2016.23.029
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Preparation and analysis of aroma components of purple sweet potato-kiwi composite wine
FENG Li-mei, WU Ying-long
2016(23):206-210. DOI: 10.13386/j.issn1002-0306.2016.23.030
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Optimization of inflatable and cold processing of pear pulp
ZHANG Xia, ZHANG Chao, MA Yue, HUO Nai-rui, ZHAO Xiao-yan
2016(23):211-215. DOI: 10.13386/j.issn1002-0306.2016.23.031
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Optimization of high hydrostatic pressure sterilization on seabuckthorn puree & polyphenols retention
SHENG Wen-jun, BI Yang, HAN Shun-yu, FENG Li-dan, MI Lan, LI Ji-xin
2016(23):216-220. DOI: 10.13386/j.issn1002-0306.2016.23.032
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Study of the modification of millet bran dietary fiber with the method of ultrasonic-microwave cooperated with enzyme and the optimization of process
KANG Li-jun, KOU Fang, XIA Tian-tian, NING Dong-xue, CAO Long-kui
2016(23):221-226. DOI: 10.13386/j.issn1002-0306.2016.23.033
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Preparation and properties analysis of Lonicera wine residue antioxidant dietary fiber yogurt
WANG jian-chen, PENG Kai-le, ZHANG Luan, ZHENG Shi-yao, ZHAO Yu-hong
2016(23):227-232. DOI: 10.13386/j.issn1002-0306.2016.23.034
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Study on the preparation of antioxidant peptides by enzymatic hydrolysis of letinous edodes stalk protein
ZHANG Lu, CAO Hui, GONG Zhi-qing, ZHANG Ting, YU Man-man, GE Lin-li, WANG Wen-liang
2016(23):233-238. DOI: 10.13386/j.issn1002-0306.2016.23.035
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Extraction of alcohol soluble protein from beer grains by ethanol extraction
JIANG Fu-jia, ZHAI Si yu, DAI Yun-fei, DU Jia-xin, WU Hao, MA Jin-qiu, MA Ting-ting, MA Shuai, LU Jia-fu
2016(23):239-242. DOI: 10.13386/j.issn1002-0306.2016.23.036
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Study on the technology for preparation of Xuanwei ham and Boletus edulis in Yunnan flavoring base
LIU Jia, WANG Gui-ying, CHENG Zhi-bin, GU Da-hai, FAN Jiang-ping, WANG Xue-feng, GE Chang-rong, LIAO Guo-zhou
2016(23):243-246. DOI: 10.13386/j.issn1002-0306.2016.23.037
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Optimization of fermentation technology of citrus sinensis osbeck fruit wine of Fengjie
WU Jun, YANG De-ying, LI Shu-tong, XIE Qing-song, XIONG Hu, YAN Hai-yuan, XIANG Jian-guo
2016(23):247-252. DOI: 10.13386/j.issn1002-0306.2016.23.038
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Softening effects of sodium salts on the candied black soybean
ZHAO Rui, YAO Xin-miao, LU Shu-wen, ZHANG Ying-lei, ZHANG Li-li, LI Zhe-bin, XIE Xue-jun
2016(23):253-256. DOI: 10.13386/j.issn1002-0306.2016.23.039
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Study on quality evaluation of boiling resistant noodle
JIANG Qi-wei
2016(23):257-261. DOI: 10.13386/j.issn1002-0306.2016.23.040
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Optimization for effect of soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch on brittleness of fried glutinous rice balls with sesame reheated by microwave using response surface
DONG Fan-qing, ZHANG Kun-sheng, REN Yun-xia
2016(23):262-266. DOI: 10.13386/j.issn1002-0306.2016.23.041
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Effects of span-80 on the properties of konjac glucomannan-zein blend films
WANG Kai, XU Shi-tao, XIAO Man, WU Kao, JIANG Fa-tang, NI Xue-wen
2016(23):267-271. DOI: 10.13386/j.issn1002-0306.2016.23.042
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Strawberry quality prediction based on dielectric spectrum technology combining with genetic algorithm
LI Dong-dong, JIA Liu-jun, ZHANG Hai-hong, SHEN Jing-bo, LI Zi-wen
2016(23):272-276. DOI: 10.13386/j.issn1002-0306.2016.23.043
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Comparison analysis of volatile flavor constituents in lamb stew of bread between traditional cooking and flexible packaging
WANG Dan, SUN Jie, ZHENG Zi-wei, LI Peng-yu, CHEN Hai-tao, SUN Bao-guo, ZHANG Yu-yu
2016(23):277-285. DOI: 10.13386/j.issn1002-0306.2016.23.044
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Comparative study on the infrared fingerprint of nitraria tangutorum bobr.based on the methods of sequential analysis of dual-indexes and cluster analysis
ZHAO Wei, CHEN Yi-jun, MENG Qing-yan, NIE Guang, ZHANG Ling, LI Ying, LIU Yuan
2016(23):286-290. DOI: 10.13386/j.issn1002-0306.2016.23.045
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Study on the extract of fish oil from Decapterus Maruadsi by low-temperature continuous phase transition and analysis on fatty acid composition
YANG Xiao-bin, ZHOU Ai-mei, WANG Shuang, LIU Chun-hua, CAO Yong
2016(23):291-297. DOI: 10.13386/j.issn1002-0306.2016.23.046
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Analysis of salbutamol sulfate and ractopamine hydrochloride with ultrasonic assisted in-situ ionic liquid dispersive liquid phase microextraction and HPLC
CHEN Hui-fang, HUANG Li-ying, HUANG Li-ping
2016(23):298-303. DOI: 10.13386/j.issn1002-0306.2016.23.047
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Comparison of odor-active components of two different odor type ‘Black Tea'based on HS-SPME / GC-O-MS
GE Xiao-jie, SU Zhu-cheng, DI De-rong, WEN Dong-hua, LIN Jie
2016(23):304-310. DOI: 10.13386/j.issn1002-0306.2016.23.048
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Study on the dynamic mechanical behaviors of egg using fluid-structure coupling approach
WU Xue, ZHANG Yuan, LIU Bin, FENG Tao, ZHANG Yu-lai
2016(23):311-315. DOI: 10.13386/j.issn1002-0306.2016.23.049
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Simultaneous determination of niclosamide in aquatic products by QuEChERS / liquid chromatography-tandem mass spectrometry
LIU Ling-li, WAN Yi-wen, WU Yuan-an, SUO Wen-wen, XIAO Wei
2016(23):316-318. DOI: 10.13386/j.issn1002-0306.2016.23.050
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~1H-NMR analysis of fatty acid composition of commercially available butter
LI Wei, JIA Jing-yi, JIANG Jie, MAO Ting, LI Long
2016(23):319-323. DOI: 10.13386/j.issn1002-0306.2016.23.051
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Research of antioxidative activity and determination of active ingredients in Moringa oleifera Lam leaves
GAO Qiu-yu, DENG Xiao-kuan, LIU Li-qiong, HE Miao, GAO Ping
2016(23):324-327. DOI: 10.13386/j.issn1002-0306.2016.23.052
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Evaluation of immersion using warm water on the removal of off-flavor from raw pork and its weight loss
CHU Thi-le-hoa, XIE Jia, HE Song-gui, YU Jian-xia, LI Wei-gang, WU Zhen-qiang
2016(23):328-332. DOI: 10.13386/j.issn1002-0306.2016.23.053
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Effect of tea polyphenols combining with packaging on quality of weever in cold chain logistics
JU Jian, CHENG Wei, QIAO Yu, WANG Chao, LI Dong-sheng, LIAO Li
2016(23):333-337. DOI: 10.13386/j.issn1002-0306.2016.23.054
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Hypoglycemic effect of the compound of burdock,mulberry leaf and ganoderma lucidum on diabetic rats
XING Mei-mei, ZHU Xiao-di, SHAO Xin, KANG Wen-yi, SUN Hui-ling, GUO Xiu-chun
2016(23):338-342. DOI: 10.13386/j.issn1002-0306.2016.23.055
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Effect of ultrafine grinding on hypoglycemic and hypolipidemic functional properties in vitro of dietary fiber from pine residue
FENG Yan-bo, BAO Yi-hong
2016(23):342-346. DOI: 10.13386/j.issn1002-0306.2016.23.056
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Effect of pot-stewed on physical and chemical properties and nutrient contents in goose
ZHANG Jie, PENG Xin-shu
2016(23):347-350. DOI: 10.13386/j.issn1002-0306.2016.23.057
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Analysis and characterization of the fatty acids and free amino acids from silkworm and tussah pupa
YANG Qin, GUO Li-chang, CHEN Hai-qin, ZHANG Hao, CHEN Wei, CHEN Yong- quan
2016(23):351-356. DOI: 10.13386/j.issn1002-0306.2016.23.058
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Analysis on the nutritional characters and comprehensive evaluation of 16 chestnut germplasm resources
LU Chao, GUO Su-juan
2016(23):357-361. DOI: 10.13386/j.issn1002-0306.2016.23.059
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Progress of performance optimization and classification in the quick-freezing equipment
TANG Wan, XIE Jing
2016(23):362-366. DOI: 10.13386/j.issn1002-0306.2016.23.060
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Research progress in hapten molecule design and immunogen synthesis and antibody characteristics of aflatoxin B_1
WANG Ya-nan, WANG Xiao-fei, NIU Lin-lin, LEI Zhuang, ZHANG Hai-tang, WANG Zi-liang
2016(23):367-376. DOI: 10.13386/j.issn1002-0306.2016.23.061
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Research progress of quorum sensing phenomenon in microorganisms co-culture system
LI Jian-rong, GUO Jing-wen, LI Ting-ting
2016(23):377-382. DOI: 10.13386/j.issn1002-0306.2016.23.062
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Research progress of the esterification and degradability of γ-poly glutamic acid as a new kind of food packaging material
XIAO Wei, SUN Zhi-hui, WANG Feng-qing, ZHANG Li, GONG Xue
2016(23):383-386. DOI: 10.13386/j.issn1002-0306.2016.23.063
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Research progress of botanical fungicides against tomato late blight
ZHENG Hai-wu, LI Zheng-ying
2016(23):387-390. DOI: 10.13386/j.issn1002-0306.2016.23.064
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Research progress of the medicinal function components and utilization of Antrodia cinnamomea
ZHAO Chun-yan, WU Su-rui, GAO Guan-shi, GUO Xiang, GUI Ming-ying
2016(23):391-395. DOI: 10.13386/j.issn1002-0306.2016.23.065
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Signification and identification of food-derived bioactive peptides fingerprint
SU Shi-wei, GUO Shun-tang, ZHANG Chao, ZHANG Ting, LIANG Ming
2016(23):396-399. DOI: 10.13386/j.issn1002-0306.2016.23.066
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