Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Molecular species and lipid composition of phospholipids in different parts of cultured large yellow croaker( Pseudosciaena crocea
CHENG Xin- wei, LIANG Peng, TU Xiao-ling, ZHONG Ji, LI Hui- fang, SUN He, ZHANG Min, CHEN Li-jiao
2017(04):49-53. DOI: 10.13386/j.issn1002-0306.2017.04.001
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Optimization of volatile compounds in Chinese jujube fermented beverages by headspace solid phase micro- extraction and gas chromatography- olfactometry- mass spectrometry
LI Kai, JIAO Jiao, LI Shu- ping, XU Man- jun, ZHANG Jie, LI Mei- ping, ZHANG Sheng- wan
2017(04):54-62. DOI: 10.13386/j.issn1002-0306.2017.04.002
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Multiplex real- time PCR for the detection of genetically modified soybean DAS44406-6
FU Wei, REN Jiao, WEI Shuang, YUAN Jun-jie, ZHOU Guang-biao, WU Xi- yang, ZHU Shui-fang, LIU Zhong-yong
2017(04):63-66. DOI: 10.13386/j.issn1002-0306.2017.04.003
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Simultaneous quantification of the speciation of inorganic selenium and Se amino acids in food by high performance liquid chromatography combined with inductively coupled plasma mass spectrometry
XIONG Jun, QIN Yi-lei, GONG Liang, LAI Yi-dong
2017(04):67-72. DOI: 10.13386/j.issn1002-0306.2017.04.004
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The application of electronic nose in adulterated minced beef identification
ZHOU Xiu- li, LI Quan, ZHA En-hui
2017(04):73-76. DOI: 10.13386/j.issn1002-0306.2017.04.005
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Uncertainty evaluation for the determination of total flavonoids in guilinggao by spectrphotometry
MO Qi- jin, ZHOU Mei-fang, ZHU Hai-jun
2017(04):77-80. DOI: 10.13386/j.issn1002-0306.2017.04.006
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Establishment of triple real- time PCR detection method for Vibrio cholera,Vibrio Parahaemolyticus and Listeria monocytogenes in marine food products
LI Tao, WANG Yan, ZHANG Ji-lun, WANG Liang-zi, LIU Dai-xin
2017(04):81-86. DOI: 10.13386/j.issn1002-0306.2017.04.007
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Different solvents extraction of resveratrol and its glycosides in wine
WANG Mi, ZHAO Ran, LIU Lin, REN Xiao- yu, SUO Ran
2017(04):87-89. DOI: 10.13386/j.issn1002-0306.2017.04.008
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Floral origin determination of three kinds of monofloral honey from Yunnan via chemometric analysis of mineral elements
CHEN Chao, GUO Yan, ZHANG Zheng, ZHAO Feng-yun
2017(04):90-93. DOI: 10.13386/j.issn1002-0306.2017.04.009
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The research on chemical component and antioxidant activity of wild Lycium ruthenicum
SHUANG Quan, ZHANG Hai- xia, LU Yu, LIU Yan
2017(04):94-100. DOI: 10.13386/j.issn1002-0306.2017.04.010
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Inhibition effects of spices on biofilm formation of Vibrio parahaemolyticus
WEI Yu- qing, XIE Ting, LIU Huan, LIU Yu-fei, ZHONG Qing-ping
2017(04):101-105. DOI: 10.13386/j.issn1002-0306.2017.04.011
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Fermentability and rheologic properties of three strains of exopolysaccharide- producing Leuconostoc pseudomesenteroides from Tibetan kefir
YANG Xi- juan, 2.ZHANG Jie, DANG Bin
2017(04):106-110. DOI: 10.13386/j.issn1002-0306.2017.04.012
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Analysis on differences of the bitter almond amygdalin content between different provenances in Inner Mongolia
DUAN Guo- zhen, BAI Shu-lan, YE Dong-mei, LIN Tao, XUE Hai-feng, PING Gui-chen, BAI Yu-e
2017(04):111-115. DOI: 10.13386/j.issn1002-0306.2017.04.013
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Effect of ultrasound treatment on structure and emulsibilities of bovine serum albumin
ZHANG Kai, LIU Li- juan
2017(04):116-120. DOI: 10.13386/j.issn1002-0306.2017.04.014
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Study on the quality changes of persimmon leaf in different developmental stages
HAO Qing- qing, LU Li- man, YAN Hui- fen, FANG Feng- xiang, ZHANG Jun- dai, CHEN Yu- qiong
2017(04):121-126. DOI: 10.13386/j.issn1002-0306.2017.04.015
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Study on limited enzymatic hydrolysis of whey protein and functional properties
LIU Ying, LIU Li- zhai, YU Xiao- hong, FU Wei, ZHANG Dan, DOU Bo- xin
2017(04):127-131. DOI: 10.13386/j.issn1002-0306.2017.04.016
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Tissue distribution and elimination of malachite green and leucomalachite green in perch( Lateolabrax maculatus)
DING Jun- wei, DENG Jian-chao, YANG Xian-qing, LI Lai-hao, ZHAO Qing-zhi, WU Yan- yan, CHEN Sheng-jun, LI Chun-sheng
2017(04):132-136. DOI: 10.13386/j.issn1002-0306.2017.04.017
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Effect of different thawing temperature on the flavor of Tan mutton after cooking
LI Jun- li, ZHANG Tong- gang, ZHANG Li- wen, KONG Feng, LUO Rui- ming
2017(04):137-142. DOI: 10.13386/j.issn1002-0306.2017.04.018
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The rules of lipid oxidation in subcutaneous and intramuscular of dry- cured goose during processing
LI Ya- ping, HUAN Yan- jun
2017(04):143-147. DOI: 10.13386/j.issn1002-0306.2017.04.019
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Inhibition and mechanism of Gnaphalium affine extract on the oxidation of edible oil during storage
GAO Hao- xiang, XUE Fan, HE Qiang, SUN Qun, ZENG Wei-cai
2017(04):148-151. DOI: 10.13386/j.issn1002-0306.2017.04.020
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The influence of β- glucan from Hericium erinaceus and Lentinus edodes on the qualities and in vitro starch digestibility of white bread
ZHUANG Hai-ning, GAO Lin-lin, FENG Tao, BING Fang-ling, SANG Min, YANG Yan, ZHANG Jing-song
2017(04):152-157. DOI: 10.13386/j.issn1002-0306.2017.04.021
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Physicochemical and functional properties of the enzymatic hydrolysates of silver carp
ZHOU Hang, HE Qiang
2017(04):158-162. DOI: 10.13386/j.issn1002-0306.2017.04.022
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Effects of moisture contents of Chimonanthus praecox decorated ware on essential oils quality and substance components
PAN Cong- fei, HUANG Ying, SI Hui-qing
2017(04):163-169. DOI: 10.13386/j.issn1002-0306.2017.04.023
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Effect of exogenous zinc soaking on the growth and nutritional quality of mung bean sprouts
XIONG Xian- qing, HU Guang- lin
2017(04):170-174. DOI: 10.13386/j.issn1002-0306.2017.04.024
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Comparative study of drying characteristics and dried product quality of several mushroom drying modes
LI Bin, BIE Yu, ZHANG Wei
2017(04):175-179. DOI: 10.13386/j.issn1002-0306.2017.04.025
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Effect of different conditions on citrate metabolism by Oenococcus oeni in model wine
REN Xiao- ning, ZHANG Yu, CHEN Qi-ling, LIU Shu-wen
2017(04):180-185. DOI: 10.13386/j.issn1002-0306.2017.04.026
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Preparation of xylooligosaccharides from cottonseed husk by ultrasound- coupled enzymatic hydrolysis
LI Liang- jun, TENG Chao, LI Xiu-ting, WANG Zhong-yue, ZHU Yun-ping
2017(04):186-190. DOI: 10.13386/j.issn1002-0306.2017.04.027
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Fermentation control optimization and quality analysis of mare's milk beer based on Simplex algorithm
WANG Wei, WU Yun, GU Li-nazi, ZHANG Ya-nan, WU Hao-tian, TIAN Ge, HUA Yu
2017(04):191-196. DOI: 10.13386/j.issn1002-0306.2017.04.028
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Effect of transglutaminase on the quality of ready- to- eat cantonese sausage
LIU Jia- ling, ZHU Jia-lei, ZENG Xiao-fang, BAI Wei-dong, CHEN Hai- guang, YU Li-mei, WANG Xian-tao
2017(04):197-201. DOI: 10.13386/j.issn1002-0306.2017.04.029
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Optimizing germination pretreatment conditions for extraction of soy oil and protein by aqueous enzymatic method
MA Nan, LU Bao-xin, WANG Xia, LU Qing-ming, LI Chao-nan, LIU Xue-jiao, FU Lei
2017(04):202-206. DOI: 10.13386/j.issn1002-0306.2017.04.030
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Optimization of enzyme production conditions and enzymatic properties of cold-adapted and organic solvent-tolerant lipase from Burkholderia sp.JXJ-16
XIE Yu- ting, ZHA Dai- ming, SHI Hong-qiu, ZHANG Bing-huo, LI Han-quan
2017(04):207-213. DOI: 10.13386/j.issn1002-0306.2017.04.031
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Isolation and identification of two pyrethroid pesticides degradation strains and research of degradative capabilities
LIU Bo, TANG Jie, CHEN Ting-ting, SHI Ying, ZENG Lin, ZENG Chao-yi
2017(04):214-219. DOI: 10.13386/j.issn1002-0306.2017.04.032
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Preparation technology optimization of molasses from blood orange pulp by pectinase treatment
PENG Xue- jiao, ZENG Xiao-feng, WANG Hua, HUANG Lin-hun, TAN An-qun, GUO Li
2017(04):220-224. DOI: 10.13386/j.issn1002-0306.2017.04.033
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The rapid mutant strains of high tannase yield obtained by atmospheric and room temperature plasmas
XIONG Jin, WU Xin-ying, QIU Shu-yi, JIAN Hui, ZHOU Luo-na, REN Jia-ming
2017(04):225-230. DOI: 10.13386/j.issn1002-0306.2017.04.034
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Screening and identification of lactic acid bacteria with antagonistic activity against Aeromonas sobria from traditional fermented vegetables
LIN Yang, MA Huan-huan, LV Xin-ran, SUN Meng-tong, BAI Feng-ling, LI Jian-rong
2017(04):231-235. DOI: 10.13386/j.issn1002-0306.2017.04.035
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The research of the supercritical carbon dioxide sterilization technology optimization and it's influence on the edible quality of fresh beef
LUO Ya- lan, ZHANG Yu-bin, YU Qun-li, HAN Ling, ZHU Yuan-kui, ZHU Yue-ming
2017(04):236-241. DOI: 10.13386/j.issn1002-0306.2017.04.036
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Preparation and properties of chestnut starch oxidized by hydrogen peroxide
JIA Yi- fan, QIU Zeng- lian, WANG Tao, WANG Feng- jun
2017(04):242-246. DOI: 10.13386/j.issn1002-0306.2017.04.037
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Research on quality of sesame oil extracted by subcritical CO_2 from black sesame dregs
BAI Liang, TAO Yong-qing, ZHAO Hui, LI Shou-yang, MA Jia-qi
2017(04):247-252. DOI: 10.13386/j.issn1002-0306.2017.04.038
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Blending technology for indica rice blend combinations
WEI Zhen- cheng, ZHANG Ming- wei, MA Yong- xuan, ZHANG Rui- fen, DENG Yuan- yuan, TANG Xiao- jun, ZHANG Yan, ZHANG Ye- hui, LIU Lei
2017(04):253-258. DOI: 10.13386/j.issn1002-0306.2017.04.039
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Effects of cold crushing process on the fruit pulp quality of kiwi fruit
LI Han, YANG Tian- ge, XIANG Jia- hui, DENG Hong, MENG Yong-hong, GUO Yu-rong
2017(04):259-262. DOI: 10.13386/j.issn1002-0306.2017.04.040
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Optimization of processing conditions for restructured steak by response surface methodology
ZHANG Jia- min, TANG Zhan-min, RAN Miao, CHEN Yao, HOU Cai-yun, WANG Wei
2017(04):263-266. DOI: 10.13386/j.issn1002-0306.2017.04.041
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Effect of different boiling time on nutrients and flavour components of Urechis unicinctus soup seasoning
LIU Yun, WU Hao- hao, ZENG Ming- yong
2017(04):267-271. DOI: 10.13386/j.issn1002-0306.2017.04.042
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Optimization of extraction process of sturgeon sperm protein by response surface methodology
RAO Dan- hua, BAI Chan, GENG Sheng-rong, DENG Zi-hao, XU Chen, XIONG Guang-quan, ZU Xiao- yan, LI Hai-lan, JI Fei, WANG Bao-hua, LI Xin, LIAO Tao
2017(04):272-277. DOI: 10.13386/j.issn1002-0306.2017.04.043
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Study on the extracting process of essential oil from Citrus maxima flower by steam distillation and the analysis for the composition of the essential oil
RAO Jian- ping, WANG Wen-cheng, ZHANG Yuan-zhi, CHEN Hong-kun, XU Da- hua, YOU Hui-jun, SHEN Chun-song, LIN Ya-min
2017(04):278-282. DOI: 10.13386/j.issn1002-0306.2017.04.044
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Effect of processing technology and drying methods on the quality of instant millet gruel
XIN Zhuo- lin, LI Hong- xuan, HAN Wan- jun, XU Xin, JIANG Li- ming, LI Liang
2017(04):283-287. DOI: 10.13386/j.issn1002-0306.2017.04.045
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Optimization of ultrasonic wave extraction technique of phycoerythrin from Rhodophyta salina by response surface analysis and its antioxidant activity
MENG Xiao, ZHANG Kun-sheng, ZHANG Yan-qing, WEN Zhi-you, REN Yun-xia, LIU Jun-jun
2017(04):288-292. DOI: 10.13386/j.issn1002-0306.2017.04.046
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Study on structure film properties of polyvinylidene chloride modified by nano- Si O_2 and beeswax
LIANG Yan-wen, YAN Wen-jing, ZHAO Jian-ying, QIANG Min, HAN Xiang-yun, ZHANG Jian-hao
2017(04):293-299. DOI: 10.13386/j.issn1002-0306.2017.04.047
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The preparation and properties of oil- soluble derivatives of carminic acid
LIU Lan- xiang, ZHENG Hua, LI Kai, LI Kun, XU Juan, ZHANG Wen- wen, ZHANG Hong
2017(04):300-305. DOI: 10.13386/j.issn1002-0306.2017.04.048
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Effect of L- arginine on water holding capacity of miced beef
SHANG Xiao- lan, XU Hong- li, YANG Feng- fan, BAO Yan- huai, YANG Yue
2017(04):306-310. DOI: 10.13386/j.issn1002-0306.2017.04.049
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Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage
LI Yu, LIU Cheng-jiang, LI Ying-biao
2017(04):311-316. DOI: 10.13386/j.issn1002-0306.2017.04.050
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Induction of active oxygen metabolism and pathogenesis- related proteins in potato tubers by oligandrin treatment
YANG Lan, PAN Jing- yu, LI Yong- cai, LIU Xiao, GAO Chun-li, BI Yang
2017(04):317-322. DOI: 10.13386/j.issn1002-0306.2017.04.051
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Study on respiration properties and fermentive threshold of sweet cherry during storage
HOU Yu- ru, LI Wen- sheng, WANG Bao- gang, ZHOU Jia-hua, CHANG Hong, SHI Lei
2017(04):323-326. DOI: 10.13386/j.issn1002-0306.2017.04.052
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Effect of temperature on the quality and safety of chilled mutton
SUN Dan- dan, LU Shi-ling, LI Kai-xiong, ZHANG Yan-li, ZHANG Jie
2017(04):327-331. DOI: 10.13386/j.issn1002-0306.2017.04.053
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Effect of various lactic acid fermentation on quality of jujube juice during storage
ZHANG Li- hua, LIU Meng-pei, DENG Ying-nan, WANG Xiao- yuan, ZONG Wei, ZHAO Guang-yuan
2017(04):332-336. DOI: 10.13386/j.issn1002-0306.2017.04.054
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Immunoregulatory effects of four probiotics derived from Xinjiang fermented camel milk in mice
XIAO Xue- jun, ZHANG Yi, XINHUA·Nabi
2017(04):337-341. DOI: 10.13386/j.issn1002-0306.2017.04.055
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Study on hen egg allergen ovotransferrin as a reference material candidate
YUAN Jin, ZHOU Huang, TONG Ping, WU Zhi-hua, CHEN Hong-bing, GAO Jin-yan
2017(04):342-347. DOI: 10.13386/j.issn1002-0306.2017.04.056
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Comprehensively analysis of components in Oviductus ranae
HOU Zhao- hua, ZHAO Hui, YU Bin, CUI Bo
2017(04):348-352. DOI: 10.13386/j.issn1002-0306.2017.04.057
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Total phenolic,flavonoid contents and antioxidant capacities of aqueous extract of 16 common edible flowers
HUANG Ling- yan, HUANG Hong- yi, WANG Yuan- yuan, YAO Yao, SUN Ji- han, LIU Ji- jie, PENG Jing, ZHU Zai-qin
2017(04):353-356. DOI: 10.13386/j.issn1002-0306.2017.04.058
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Effect of new liquid infant formula milk on mouse's immunity function
FU Li, YUE Xi-qing
2017(04):357-360. DOI: 10.13386/j.issn1002-0306.2017.04.059
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A comparison of anti- fatigue properties in Maca( Lepidium meyenii Walp) from different area
ZHOU Yu, CAO Qi, PENG Jing, SUN Gui-ju
2017(04):361-364. DOI: 10.13386/j.issn1002-0306.2017.04.060
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Intervention effects of glucosamine,drynaria rhizome and astaxanthin on acute osteoarthritis in rats
CHEN Shi- jie, LAO Wen-yan, ZHOU Yan-li, LI Yan-mei, ZHAO Xiao-hong
2017(04):365-369. DOI: 10.13386/j.issn1002-0306.2017.04.061
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Research progress of pasteurization methods and kinetics study of Bacillus cereus and its spores
HU Si- zhuo, ZHAN Wen- ting, XU Yuan- rong, WANG Dan- feng, JIAO Shun- shan
2017(04):370-378. DOI: 10.13386/j.issn1002-0306.2017.04.062
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Asymmetric polymerase chain reaction technology and its application in detection of foodborne pathogens
LI Fan, XU Heng- yi
2017(04):379-383. DOI: 10.13386/j.issn1002-0306.2017.04.063
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Research progress of effects of batter composition on edible quality of deep- fat- fried battered meat product
JI Hong- fang, ZHANG Ling- wen, WANG Fang, LOU Shi-yao, MA Han-jun, SUN Jun-liang
2017(04):384-389. DOI: 10.13386/j.issn1002-0306.2017.04.064
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Research progress on application of texture analyzer in quality of starch and starch- based food
HUANG Jun- rong, LI Yan-fang, PU Hua-yin, LI Hong-liang
2017(04):390-395. DOI: 10.13386/j.issn1002-0306.2017.04.065
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Development of biosensors for the detection of pesticide and veterinary drug residues in foods
LI Fang, KANG Huai- bin, ZHANG Rui-hua, MA Hong-yan
2017(04):396-400. DOI: 10.13386/j.issn1002-0306.2017.04.066
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