Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Antioxidant activities of different solvents extracts from mycelium of Xylaria schweinitzii in submerged culture
TIAN Qiang, WANG Jun, ZHANG Meng-na, MA Lin, HE Xin-sheng, YUAN Xiao-hong
2017(07):49-53. DOI: 10.13386/j.issn1002-0306.2017.07.001
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Study on methylesterification conditions of fatty acid in Mucor-type Douchi
XIE Yan-hua, XIE Jing, LI Pao, CHEN Miao-fen, JIANG Li-wen, CHEN Li-li
2017(07):53-58. DOI: 10.13386/j.issn1002-0306.2017.07.002
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Analysis on structure-activity of EGCG acetylated derivative to scavenge free radical
WANG Wei-wei, SU Wei, JIANG He-yuan, ZHANG Jian-yong, SHI Li-ting
2017(07):59-63. DOI: 10.13386/j.issn1002-0306.2017.07.003
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Formation and analysis of wheat fragrance in wheat germ biscuit baking process
LIANG Ling, CHEN Cun-she
2017(07):64-69. DOI: 10.13386/j.issn1002-0306.2017.07.004
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Stability of micromulsion encapsulating oligomeric procyanidins from lotus seedpods and antioxidant activity of lsopc in micromulsion
CHEN Ya, YIN Hao, LI Xiao-peng, SUI Yong, XIE Bi-jun, SUN Zhi-da
2017(07):70-75. DOI: 10.13386/j.issn1002-0306.2017.07.005
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Meat quality characteristics of a raw leg from the Acorn pig for ham processing
CHEN Wen-bin, WU Hai-zhou, WANG Jian, DAI Zhao-qi, XU Xing-lian, ZHANG Jian-hao
2017(07):75-80. DOI: 10.13386/j.issn1002-0306.2017.07.006
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Determination of molecular weight of Dendrobium officinale polysaccharides and its influencing factors
HUANG Jun-bin, HUANG Dan-dan, CHEN Huan-huan, LI Yun-rong, WEI Gang
2017(07):81-85. DOI: 10.13386/j.issn1002-0306.2017.07.007
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Effect of water content on the quality change of roast shrimp
LU Shu-yan, CHI Hai, LI Xue-ying, YANG Xian-shi, WANG Li-li
2017(07):86-90. DOI: 10.13386/j.issn1002-0306.2017.07.008
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Effect of rolling temperature on the quality of congou black tea
JIANG Jin-xing, HE Hua-feng, CHU Fei-yang, YE Yang, TONG Hua-rong
2017(07):90-95. DOI: 10.13386/j.issn1002-0306.2017.07.009
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Effects of different processes on the formation of Advanced Glycation End products in the model system
LIU Hui-lin, CHEN Xiao-mo, WU Chun-ling, LIU Mei-lin, WANG Jing
2017(07):96-100. DOI: 10.13386/j.issn1002-0306.2017.07.010
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Study on the separation of antioxidant peptides from Turtle using ultrafiltration
ZHU Jing-jing, WANG Nan, SHEN Jia-ying, ZHENG Xing-xia, JIN Qiao-yan, ZHANG Hui
2017(07):101-104. DOI: 10.13386/j.issn1002-0306.2017.07.011
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Effects of stress factors on the formation of Bacillus cereus biofilm on glass surfaces
XIA Jun-fang, LIU Xia, LI Xiao-yan, ZHANG Zhen-zhen, Gu Li-nazi, MA Yao, Mu-Li-deng, WANG Wei, ZHANG Ya-nan, WU Yun
2017(07):105-110. DOI: 10.13386/j.issn1002-0306.2017.07.012
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Research on the adsorption of the modified oxalate decarboxylase on calcium oxalate
CAI Xing-hua, WU Jia, LIN Ri-hui, HE JUN-bin, WU Yi-chen, WANG Xin-yu
2017(07):111-116. DOI: 10.13386/j.issn1002-0306.2017.07.013
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Fermentation characteristics of Lactobacillus isolated in Hainan fermented food Yucha
XU Chuan-biao, HUO Dong-xue, HU Qi-song, LI Cong-fa, ZHANG Jia-chao
2017(07):117-120. DOI: 10.13386/j.issn1002-0306.2017.07.014
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Sterilization effects of thermo-sonication treatment on Salmonella
LIN Yi, DING Tian, LIU Dong-hong, WANG Wen-Jun
2017(07):121-126. DOI: 10.13386/j.issn1002-0306.2017.07.015
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Study on production of oils from Trichosporon cutaneum
LIU Meng, ZHENG Cao, TIAN Hua, FU Jie, CHEN Tao, HE Dong-ping
2017(07):126-129. DOI: 10.13386/j.issn1002-0306.2017.07.016
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Study on the solid state fermentation of straw with multiple strains
REN Xie-ke, CHEN Li, LU Hong-mei, SHE Rong-hong, JIA Qing-hui, ZHANG Yu-mei, BAI Cheng-song
2017(07):130-134. DOI: 10.13386/j.issn1002-0306.2017.07.017
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Optimization of lipase production by Neurospora sitophila through liquid fermentation
DENG Yong-ping, GUO Jian-hua, AI Rui-bo, MA Zhan-chun, LIU Xiao-lan, WANG Xiao-jie
2017(07):135-141. DOI: 10.13386/j.issn1002-0306.2017.07.000
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Optimization of fermentation conditions on lovastatin yield by Monascus sp.UV-D-9
YOU Wen-juan, WEN Yong-jun
2017(07):141-144. DOI: 10.13386/j.issn1002-0306.2017.07.019
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Fermentation properties of Lactic acid bacteria from traditional dairy products and application in yogurt
CAO Yong-qiang, ZHANG Jian, YU Zhi-jian, CHEN Chao, ZHOU Mei, ZONG Yan-li, YANG Zhen-nai
2017(07):145-150. DOI: 10.13386/j.issn1002-0306.2017.07.020
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Selecting of functional Bacillus strain from omagari and fermented grains of Luzhou-flavor liquor
ZHAO Chang-qing, XU Sha, YANG Yang, ZHAO Yang
2017(07):151-155. DOI: 10.13386/j.issn1002-0306.2017.07.021
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Screening and identification of a strain capable of producing tea polysaccharide from pu-erh tea fermentation
WANG Hong-zhen, MA Cun-qiang, REN Xiao-ying, WANG Pan, ZHOU Bin-xing
2017(07):156-160. DOI: 10.13386/j.issn1002-0306.2017.07.022
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Comparisons between the products of self-made dried salted mallard and Wanshan dried salted mallard with traditional handicraft
GUO Miao, CHEN Xue-yang, SONG Jiang-feng
2017(07):161-165. DOI: 10.13386/j.issn1002-0306.2017.07.023
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Optimization of extraction process of protein from Metaplexis Japonica Makino nutshell and evaluation of its antioxidative activity
LI Min, GUO Bin, HAN Guan-ying, CUI Zan
2017(07):166-170. DOI: 10.13386/j.issn1002-0306.2017.07.024
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Technology optimization for enzymatic preparation of κ-carrageenan oligosaccharides
ZHANG Xue-fang, YU Qian, WU Chang-zheng, XIAO Qiong, ZHU Yan-bing, XIAO An-feng
2017(07):171-175. DOI: 10.13386/j.issn1002-0306.2017.07.025
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Optimization of ultrasound extraction of antibacterial material from Cynanchum atratum Bunge with response surface methodology
PENG Xuan, WAN Chun-peng, CHEN Yu-huan, CHEN Chu-ying, CHEN Jin-yin
2017(07):176-182. DOI: 10.13386/j.issn1002-0306.2017.07.026
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Optimization of total flavonoids extraction process in centipede fermentation by orthogonal test
WANG Yan-duo, LIU Chun-yu, LV Shi-jie, WANG Ying, WANG Li-na, WANG Ji-hui
2017(07):183-186. DOI: 10.13386/j.issn1002-0306.2017.07.027
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Optimization of ultrasonic extraction coupled with microwave treatment of polysaccharose from Sophora Tonkinensis Gapnep.by overall desirability and its biological activity
XU Jian-ping, CAI Jin-yuan, LI Lin-xuan, WANG Meng-xuan, ZHANG Cai-yun, LIANG Hao-rong, WEI Kun-hua, LI Min-hui
2017(07):187-192. DOI: 10.13386/j.issn1002-0306.2017.07.028
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Application of rheological parameters and mixture design to optimize the formula of cloudy pumpkin juice beverages
HAN Lu, YANG Chen, WANG Sheng-nan, ZHU Dan-shi, ZHU Li-jie, WANG Bo, HE Yu-tang, MA Tao, LIU He
2017(07):193-198. DOI: 10.13386/j.issn1002-0306.2017.07.029
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Browning control technology of Chinese chestnut during the processing
ZHANG Le, WANG Zhao-gai, YANG Hui, WANG Xiao-min, SHI Guan-ying, ZHAO Shou-huan, ZHAO Hong-yuan
2017(07):199-202. DOI: 10.13386/j.issn1002-0306.2017.07.030
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Study on the extraction and antioxidant activity of total phenolic compounds from Dictyophora indusiata
WU Lin-xiu, HU Rong-kang, CHEN Yi-xuan, WANG Juan-juan, LIU Xiao-yan, LIU Bin
2017(07):203-206. DOI: 10.13386/j.issn1002-0306.2017.07.031
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Research of the processing technology and formula of beef-honey dynamic cheese
WANG Peng, GUAN Le-ying, ZHAO Mao-zhen, DU Yu-hang, ZU Yi, LI Xiao-dong, SHEN Rui-zhi
2017(07):207-210. DOI: 10.13386/j.issn1002-0306.2017.07.032
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Preparation and processing optimization of glutinous rice cake with Dendrobium juice
DONG Ke, HUANG Fei, ZHOU Xiao-feng, WANG Dan, ZHANG Wei-wei
2017(07):211-215. DOI: 10.13386/j.issn1002-0306.2017.07.033
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Microfiltration of apple juice and membrane fouling mechanism using fly-ash based ceramic membranes
SUN Hui, LIN Qiang, LI Jia-jia, WEI Wei
2017(07):216-220. DOI: 10.13386/j.issn1002-0306.2017.07.034
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Drying characteristic and product color evaluation of yam by catalytic infrared drying
BAI Jun-wen, XIAO Rui, DONG Chen, WEI Jing-Wen, MA Hai-le, WU Ben-gang
2017(07):221-225. DOI: 10.13386/j.issn1002-0306.2017.07.035
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Optimization of enzymlysis conditions of geniposide using response surface methodology
SU Long, LIANG Guang-bo, LV Feng-dan, FENG Lu, YAN Su-ping, WANG Xue-ru
2017(07):226-229. DOI: 10.13386/j.issn1002-0306.2017.07.036
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Effect of extrusion on gelatinization degree and protein digestibility of rice flour
WANG Qing, ZHANG Guang, YANG Chun-hua, LV Ming-shou, LIU Lin-lin, WANG Shang-jie, SHI Yan-guo
2017(07):230-234. DOI: 10.13386/j.issn1002-0306.2017.07.037
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Study on extraction of pharmaceutical grade phosphatidylcholine by ionic liquid
ZHANG Kang-yi, SONG Fan-fan, GAO Ling-ling, HE Meng-ying
2017(07):235-239. DOI: 10.13386/j.issn1002-0306.2017.07.038
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Microwave-assisted extraction and antibacterial effect of essential oil from Ocimum basilicum Linn
AI Wei, LIU Jing-lun, LI Xiao-jiao
2017(07):240-244. DOI: 10.13386/j.issn1002-0306.2017.07.039
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Modelling and analysis of the moisture dynamic process of Codonopsis Radix with different drying methods
ZHU Shao-qing, GUO Sheng, SHA Xiu-xiu, DUAN Xiu-zhu, LU Xue-jun, QIAN Da-wei, DUAN Jin-ao
2017(07):245-249. DOI: 10.13386/j.issn1002-0306.2017.07.040
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Optimization of sugar soaking process for dehydrated broccoli by response surface analysis
DING Zhen-zhen, ZHANG Chao, ZHAO Xiao-yan, CHEN Ji-luan, MA Yue
2017(07):250-255. DOI: 10.13386/j.issn1002-0306.2017.07.041
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Optimization of extraction of polysaccharides from Baccage Sedge using papain by response surface methodology
SU Wei, SONG Yu, MU Ying-chun, LI Ze-xiu, LI Yi-luan
2017(07):256-261. DOI: 10.13386/j.issn1002-0306.2017.07.042
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Processing optimization and quality research of green wheat noodles
KANG Zhi-min, ZHANG Kang-yi, SHENG Wei, WEN Qing-yu, GAO Ling-ling, ZHANG Jing-wei
2017(07):262-268. DOI: 10.13386/j.issn1002-0306.2017.07.043
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Effect of combined preservative coating solutions on yak meat quality and antioxidant activity
HOU Xiao-wei, TANG Shan-hu, LI Si-ning, WANG Liu, CHEN Chi, XIE Bing-xin
2017(07):269-274. DOI: 10.13386/j.issn1002-0306.2017.07.044
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Preservation effect of rosemary and protamine for refrigerated silver carp fish balls
GUO Jing-wen, LI Ting-ting, WANG Dang-feng, LIU Nan, LI Jian-rong, YANG Yi-heng, SHEN Lin, SONG Qiang
2017(07):275-280. DOI: 10.13386/j.issn1002-0306.2017.07.045
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Isolation and identification of hemolytic bacteria on common adhesive tape and label paper
YAN Mei-ting, DONG Kai-fa, QU Xu-long, CHEN Wei-ping, ZHANG Chao-feng, ZHANG Feng-ying
2017(07):281-284. DOI: 10.13386/j.issn1002-0306.2017.07.046
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Analysis of volatile flavor components from different regions of olive oil by electronic nose and gas chromatography technology
TIAN Wei-fen, ZHOU Jun, MING Ting-hong, TANG Sha-sha, BU Hui-qing, CHEN Yan-ting, JIANG Jia-chun, WU Yan, SU Xiu-rong
2017(07):285-292. DOI: 10.13386/j.issn1002-0306.2017.07.047
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Preparation of high purity β-asarone and α-asarone from Acorus tatarinowii Schott
QIU Ji-ying, ZHAO Shuang-zhi, ZHAO Yu-zhong, CHEN Lei-lei, WANG Tong-yan, WANG Wei-ming
2017(07):293-294. DOI: 10.13386/j.issn1002-0306.2017.07.048
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Development of a rapid detection method for Staphylococcus aureus in milk based on magnetic separation using amino modified silica coated magnetic nanoparticles and polymerase chain reaction
CUI Yan, BAI Ya-long, SHI Chun-lei, WANG Da-peng, SHI Xian-ming
2017(07):295-298. DOI: 10.13386/j.issn1002-0306.2017.07.049
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Analysis of physico-chemical indicator and flavor substances in vanilla extraction process by ethanol
LI Na, JIN Hui-yu, XU Fei, CHU Zhong, ZHANG Yan-jun
2017(07):299-304. DOI: 10.13386/j.issn1002-0306.2017.07.050
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Effect of storing temperatures on the sugar and acid compositions in banana fruits
LI Chang-bao, SUN Jian, LI Li, LING Dong-ning, HE Xue-mei, LI Jie-min, LIU Guo-ming, ZHENG Feng-jin, TANG Ya-yuan, SHENG Jin-feng
2017(07):305-310. DOI: 10.13386/j.issn1002-0306.2017.07.051
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Effects of heat water treatment on the postharvest disease and physiological changes of peach fruits
ZHOU Wen-juan, CHEN Chen, HU Wen-zhong, QIN Tong, WANG Jia-shuo
2017(07):311-314. DOI: 10.13386/j.issn1002-0306.2017.07.052
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Effect of Dunaliella salina polysaccharide on water distribution and quality changes of Chinese shrimp Fenneropenaeus chinensis during frozen storage
SUN Xie-jun, ZHAO Li-shuang, LI Xiu-xia
2017(07):315-319. DOI: 10.13386/j.issn1002-0306.2017.07.053
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Effect of different thawing methods on quality of frozen blueberries
ZHANG Ning-ying, GAO Hai-yan, CHEN Hang-jun, LI Yun-long, XU Xiao-fang
2017(07):320-324. DOI: 10.13386/j.issn1002-0306.2017.07.054
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Study on hot water treatments for inducing cold tolerance of postharvest Cucurbita pepo L.during low temperature stress
ZHU Sai-sai, ZHANG Min, AI Wen-ting, LI Chun-hui
2017(07):325-330. DOI: 10.13386/j.issn1002-0306.2017.07.055
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Effects of 1-MCP treatment on fruit quality and aroma components of Huaniu apples during cold storage
WANG Bao-chun, XIE Min-hua, WANG Xue-xi, WU Xiao-hua, CHEN Bai, ZHANG Xin, NIU Ji-jun
2017(07):331-339. DOI: 10.13386/j.issn1002-0306.2017.07.056
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Effect of mechanical vibration conditions on the storage quality of tomato fruit
TIAN Jin-jin, ZHANG Zhe, YAN Lei, HAO Jun-jie, LI Li-min, MAO Yi-qiong
2017(07):340-345. DOI: 10.13386/j.issn1002-0306.2017.07.057
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Composition analysis and nutritional evaluation of red bald wheat
TIAN Yan-hua, LIU Lin-feng, YANG Zhao-yan, LIU Na-li, GUO Yun
2017(07):346-351. DOI: 10.13386/j.issn1002-0306.2017.07.058
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Active components and mineral elements analysis of three kinds of Chinese yam
CHEN Jie-tao, HUANG Wan-jian, MU Qing
2017(07):352-355. DOI: 10.13386/j.issn1002-0306.2017.07.059
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Effects of drying methods on the principal biochemical components of different cultivars of tea flower
DENG Yu-jie, LUO Li-yong, TIAN Xiao-jun, WANG Jie, ZENG Liang
2017(07):356-360. DOI: 10.13386/j.issn1002-0306.2017.07.060
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Effect of different oil on insulin resistance and gluconeogenesis in rats
BU Wen-jie, LI Yan, TONG Li, YANG Jian-ke, SUN Min
2017(07):361-364. DOI: 10.13386/j.issn1002-0306.2017.07.061
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Synthesis and applications of nanoparticles in food
DENG Su-meng, WANG Jian, ZOU Li-qiang, LIU Wei, PENG Sheng-feng, CHEN Xing
2017(07):365-370. DOI: 10.13386/j.issn1002-0306.2017.07.062
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Advance in research of the relationship between gut microbiota and intestinal tumor regulation
YANG Li-na, ZHU Li-jie, WANG Bo, MA Tao
2017(07):371-375. DOI: 10.13386/j.issn1002-0306.2017.07.063
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Research progress on the main functional characteristics of marine bioactive substances
CAI Lu-yun, NIAN Lin-yu, LV Yan-fang, LI Xiu-xia, LI Jian-rong, ZHAO Wei, LAO Min-jun, MA Yong-jun, SHEN Lin, CHEN Xiao-e, MOU Wei-li
2017(07):376-380. DOI: 10.13386/j.issn1002-0306.2017.07.064
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Research progress on modification of protein in food with transglutaminase
LI Bin, FU Gui-ming, LIU Cheng-mei, WAN Yin, ZOU Bin, TONG Huo-yan
2017(07):381-384. DOI: 10.13386/j.issn1002-0306.2017.07.065
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Research progress on the effects of ultra-high pressure on gelation property of food
LI Xiao-ying, GAO Yan-xiang, YUAN Fang
2017(07):385-389. DOI: 10.13386/j.issn1002-0306.2017.07.066
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Advance in different sources of DHA separation and extraction technology and its application in food industry
LI He, HU Wen-zhong, JIANG Ai-li, YU Xue, WANG Qian-ying
2017(07):390-394. DOI: 10.13386/j.issn1002-0306.2017.07.067
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Research advance on influence of controlled freezing-point storage and modified atmosphere packaging on beef and mutton quality
MENG Ting-ting, TIAN Jian-wen, WANG Zhen-yu
2017(07):395-399. DOI: 10.13386/j.issn1002-0306.2017.07.068
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