Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of heat treatment on the microrheological properties of lactoferrin-β-carotene/soybean polysaccharide-DHA emulsion
LI Xin, WANG Xu, LI Wei-ke, XU Duo-xia, CAO Yan-ping
2017(18):1-7. DOI: 10.13386/j.issn1002-0306.2017.18.001
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The contrast of salted eggs produced by soaking in acid combined with reduced pressure vacuum technology and the traditional method of brine immersion
SHAO Ping, LIU Hui-ping, ZOU Qian, TIAN Li-yuan, LIU Yi-kun, DONG Yue
2017(18):8-13. DOI: 10.13386/j.issn1002-0306.2017.18.002
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The bioacitve detection and mechanism of cell-based absorptionon simulating gastrointestinal hydrolysis of casein
XUE Hai-yan, LI Shan, DU Rui-xuan, HAN Bo, ZHANG Ying
2017(18):14-18. DOI: 10.13386/j.issn1002-0306.2017.18.003
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Antioxidant activity of flavone with different solvent extracts from Premna microphylla Turcz leaves
XIONG Shuang-li, MA Nan, LIAO Ting-ting, XUE Chao-yun
2017(18):19-24. DOI: 10.13386/j.issn1002-0306.2017.18.004
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Effect of sesame components on sesame paste storage stability
SONG Guo-hui, LU Xin, SUN Qiang, ZHANG Li-xia, HUANG Ji-nian, CAO Shi-na
2017(18):25-29. DOI: 10.13386/j.issn1002-0306.2017.18.005
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Characteristics of osmotic-vacuum microwave drying of tilapia fillets and its drying kinetics
LIU Bing, LI Chuan, DUAN Zhen-hua, LIU Yan, YU Qun, RU Shi-lin
2017(18):30-35. DOI: 10.13386/j.issn1002-0306.2017.18.006
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Effect of ultra high pressure treatment on physical properties of butter
LI Yan-jie, LIANG Zuan-hao, JIANG Zhuo, DU Bing
2017(18):36-39. DOI: 10.13386/j.issn1002-0306.2017.18.007
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Effect of different drying methods on antioxidant activities of polysaccharides extracted from Flammulina velutipes
CHEN Yi-yong, LI Jia-qi, ZHAO Yuan-yuan, CHEN Hui, GU Bing-fei, LI Yi-tian, ZHAO Pei
2017(18):40-44. DOI: 10.13386/j.issn1002-0306.2017.18.008
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Extraction and physicochemical properties of collagen from white fish of Taihu Lake ( Erythroculter ilishaeformis)
WANG Yuan-yuan, ZHANG Liang, ZHOU Peng
2017(18):45-49. DOI: 10.13386/j.issn1002-0306.2017.18.009
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Extraction, structural analysis of walnut dietary fibers and effects of particles on its physiochemical properties
GENG Shu-wen, ZHANG You-lin, ZHANG Run-guang, RUAN Xiao-hui, HE Xin, JIN Zi-chun
2017(18):50-55. DOI: 10.13386/j.issn1002-0306.2017.18.010
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Study on rheological and processing characteristics of konjac gum
DENG Lin, LIU Yan-ling
2017(18):56-59. DOI: 10.13386/j.issn1002-0306.2017.18.011
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Effects of soybean, flaxseed and perilla seed oils on the quality of grass carp (Ctenopharyngodon idellus) surimi gels
MI Hong-bo, WANG Cong, ZHAO Bo, YI Shu-min, LI Jian-rong, HUANG Jian-lian, DING Hao-chen, WANG Qi, XIONG Shan-bai
2017(18):60-64. DOI: 10.13386/j.issn1002-0306.2017.18.012
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Spectroscopic analysis of interaction between galangin and human serum albumin
XUE Yan-bin, QIAO Hua, LI Bo, DING Wei, SUN Ti-jian
2017(18):65-68. DOI: 10.13386/j.issn1002-0306.2017.18.013
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Salt effect and mechanisms of thermal aggregation of rice glutelin
YUAN Jiang-lan, HUANG Ya-ming, LI Chuan-wen, KANG Xu
2017(18):69-73. DOI: 10.13386/j.issn1002-0306.2017.18.014
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Hot-air drying kinetics of lily
WANG Cun-tang, ZHANG Yi-xin, LI Meng
2017(18):74-78. DOI: 10.13386/j.issn1002-0306.2017.18.015
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Optimization of the liquid culture medium composition for high carotenoid production by Cordyceps militaris and the investigation on the improvement of carotenoid extraction
YIN Lin, LIN Jun-fang, QIAN Jing, YE Zhi-wei, LUO Shi-hua, GUO Li-qiong, YUN Fan
2017(18):79-84. DOI: 10.13386/j.issn1002-0306.2017.18.016
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Catalytic synthesis of DHA-PC with high DHA contents by phospholipase A2 in supercritical CO2 system
LI Zhen-zhen, XU Fei-yue, HAN Yu-qian, LIN Hong, FENG Xiao-mei
2017(18):85-89. DOI: 10.13386/j.issn1002-0306.2017.18.017
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Analysis of antigenic epitopes and cloning of soybean major allergen β-conglycinin beta-subunit
PI Jiang-yi, XI Jun, HE Meng-xue, LI Shuang
2017(18):90-93. DOI: 10.13386/j.issn1002-0306.2017.18.018
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Isolation and identification of Lactobacillus casei in tofu acid pulp and its application as tofu coagulant
YE Qing, XU Yun-he, ZHANG Li-li
2017(18):94-98. DOI: 10.13386/j.issn1002-0306.2017.18.019
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Optimization of enzymatic hydrolysis process of Yunnan Wuding chicken breast meat by response surface methodology
SONG Wu-gang, WANG Gui-ying, CHENG Zhi-bin, GU Da-hai, XU Zhi-qiang, ZHU Ren-jun, LIAO Guo-zhou
2017(18):99-104. DOI: 10.13386/j.issn1002-0306.2017.18.020
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Screening of lactic acid bacteria with antibacterial activity and optimization of extraction conditions of antimicrobial substances
SHUANG Quan, SHE Mi-na, BO Li-juan
2017(18):105-110. DOI: 10.13386/j.issn1002-0306.2017.18.021
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Isolation, identification and fermentation process optimization of acetylcholinesterase inhibitory activity of endophytic fungus from Laminaria japonica
TIAN Shu-juan, QUE Fei, HOU Zhu-mei, LI Fei, WANG Feng-wu
2017(18):111-116. DOI: 10.13386/j.issn1002-0306.2017.18.022
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Research on the compound enzymatic extraction process of pectin from passionflower peel
LIU Yun-hua, HUANG Wei, GUO Mei-yuan, HUANG Miao-yun
2017(18):117-122. DOI: 10.13386/j.issn1002-0306.2017.18.023
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Optimization of the cultivation conditions for bacteriocin production of Lactococcus raffinolactis Y-12
ZENG Cheng-lu, LI Feng, HUANG De-na
2017(18):123-128. DOI: 10.13386/j.issn1002-0306.2017.18.024
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Screening and identification of a marine bacteria producing chitin deacetylase and optimization of its fermentation conditions
GU Zhang-hui, LIU Shu, HU Sheng-yuan, LAI Jiang-li, WANG Shu-jun, JIAO Yu-liang, FANG Yao-wei
2017(18):129-134. DOI: 10.13386/j.issn1002-0306.2017.18.025
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Extraction and characterization of cathepsin D from sea cucumber (Stichopus japonicus) guts
GUO Xiao-kun, LI Ao-ting, HAN Jia-run, DU Yi-nan, GUO Tian-min, YU Cui-ping, TANG Yue, WU Hai-tao
2017(18):135-139. DOI: 10.13386/j.issn1002-0306.2017.18.026
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Exploration and optimization of egg fermented food (egg sufu)
SHA Fei, TONG Qi-gen, WANG Fang
2017(18):140-144. DOI: 10.13386/j.issn1002-0306.2017.18.027
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Identification of the Alternaria and screening of the lactic acid bacteria against Alternaria in south Xinjiang
LI Ming-yang, XIE Ting-ting, LI Jian, ZHANG Rui-li
2017(18):145-150. DOI: 10.13386/j.issn1002-0306.2017.18.028
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Difference analysis of bacterial community for Luzhou-flavor Daqu during storage
SHI Si, PENG Zhi-fu, QIAO Zong-wei, LIU Duo-tao, LUO Qing-chun, TU Fu-ming
2017(18):151-154. DOI: 10.13386/j.issn1002-0306.2017.18.029
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Extraction of phosphatidylinositol by ionic liquid and ultrasonic wave method
SONG Fan-fan, ZHANG Kang-yi, YANG Yan, YANG Fan
2017(18):155-159. DOI: 10.13386/j.issn1002-0306.2017.18.030
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Optimization of desalting process of salted Apostichopus japonicus by response surface methodology
JING Yue-xin, QIAO Rui-guang, ZHANG Jian, ZHAO Yun-ping, LIU Jing-xi, WANG Gong-ming, LIU Fang, LI Zhen-duo, WANG Xiao-nan
2017(18):160-164. DOI: 10.13386/j.issn1002-0306.2017.18.031
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Fractionation of linear dextrin by gradient alcohol dissolution
LI Yan, LUO Shun-jing, HUANG Li, HU Xiu-ting, LIU Cheng-mei
2017(18):165-172. DOI: 10.13386/j.issn1002-0306.2017.18.032
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Optimizing process of extraction and antibacterial activities of antibacterial substance from Ilex centrochinensis S.Y.Hu leaf
DU Yin-xiang, HU Ze-hua
2017(18):173-176. DOI: 10.13386/j.issn1002-0306.2017.18.033
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Optimization of extraction process of polysaccharides from lotus seed by response surface methodology
CHEN Chuan-jie, CHEN Pei-lin, CHEN Li, ZHENG Bao-dong, ZENG Hong-liang, ZHANG Yi
2017(18):177-182. DOI: 10.13386/j.issn1002-0306.2017.18.034
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Optimization on vacuum frying technology of papaya chips based on fuzzy mathematics sensory evaluation
ZHU You-zhen, JI Wei, JI Hong-wu, GAO Jing, LIU Shu-cheng, RUAN Chu-wei
2017(18):183-188. DOI: 10.13386/j.issn1002-0306.2017.18.035
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Optimization of suger-infused ginger slices technology by response surface methodology and its texture properties
LU Yu, JIAO Tian-hui, LI Meng-meng, CUI Zhi-meng, WANG Wei-min, SONG Dan, SUN Tong, LV Chang-xin, LI Jian-rong
2017(18):189-194. DOI: 10.13386/j.issn1002-0306.2017.18.036
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Optimization of ultrasonic assisted alkali peeling process of walnut kernel
FANG Chu-chu, KAN Jian-quan
2017(18):195-200. DOI: 10.13386/j.issn1002-0306.2017.18.037
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Extraction process and composition analysis of co-precipitated protein from tilapia muscle and soybean meal
QI Hui-hong, ZHOU Chun-xia, ZHU Pan-hong, LI Ting, HONG Peng-zhi
2017(18):201-206. DOI: 10.13386/j.issn1002-0306.2017.18.038
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Preparation and antioxidant activity of acetylated polysaccharide from Moringa oleifera
MA Bo, ZHU Jian-guo, SHAO Shi-guang, WANG Wei
2017(18):207-210. DOI: 10.13386/j.issn1002-0306.2017.18.039
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Influence of purple potato powders on the physical properties and sensory qualities of muffin cake
ZHANG Wei-jun, ZHONG Yao-guang
2017(18):211-214. DOI: 10.13386/j.issn1002-0306.2017.18.040
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Extraction and purification of total saponins from quinoa bran
XU Xiao-qun, ZHAO Wen-ting, MIAO Ling-xiang, HUO Nai-rui
2017(18):215-220. DOI: 10.13386/j.issn1002-0306.2017.18.041
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Separation and purification of total flavonoids from lane late navel orange by AB-8 macroporous resins
NIE Chao, ZHAO Zi-yan, XU Xiao-dan, ZHOU Zhi-qin
2017(18):221-225. DOI: 10.13386/j.issn1002-0306.2017.18.042
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The preservation effect of composite natural antibacterial film on Cheddar cheese
CAO Zhi-jun, LI Xun-zhou, LIU Min, FAN Gui-sheng, SHI Xiao-xia
2017(18):226-231. DOI: 10.13386/j.issn1002-0306.2017.18.043
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Influence of trehalose, sorbitol and sodium citrate on anti-freeze denaturation of large yellow croaker muscle's proprotein
WANG Ning, LI Liang, LI Min, QI Wen, SHANG Hong-li
2017(18):232-236. DOI: 10.13386/j.issn1002-0306.2017.18.044
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Optimization of the determination of acid orange Ⅱin soy sauce and pot-roast meat products
FENG Yin-jie, QIAO Yong-sheng, JI Chen, CHEN Wei
2017(18):237-241. DOI: 10.13386/j.issn1002-0306.2017.18.045
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Determination of 46 elements in Siraitia grosvenorii by ICP-OES/ICP-MS
QIN Su-ni, HUANG Jun-jie, QUAN Xi-qiang, TAO Xin, QIN Cui-yun
2017(18):242-246. DOI: 10.13386/j.issn1002-0306.2017.18.046
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The rapid determination of polysaccharides in oral liquid based on near infrared reflectance spectroscopy technique
LU Liang, LI Jing-jing, ZHOU Zhao-lu, TIAN Shu-hua, HUANG Sheng-quan, HUANG Yan-sheng
2017(18):247-251. DOI: 10.13386/j.issn1002-0306.2017.18.047
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Identification and analysis of volatile compounds in air-dried sausage made of different parts of Ningxiang pork meat
LONG Qiang, NIE Qian-zhong, LIU Cheng-guo
2017(18):252-257. DOI: 10.13386/j.issn1002-0306.2017.18.048
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Predicting early bruise susceptibility of apples using the optical properties
WU Xiao-hua, ZHANG Shu-hui, CHEN Si-yu, TAN Zuo-jun, ZHANG Shu, CHEN Jian-jun
2017(18):258-263. DOI: 10.13386/j.issn1002-0306.2017.18.049
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Residue determination of forchlorfenuron in soil by solid-phase extraction and ultra performance liquid chromatography
ZHENG Yang, WU Jie, TANG Huang, WANG An-liang, YANG Wen-you, XU Ya-qin, GUO Yu-liang
2017(18):264-268. DOI: 10.13386/j.issn1002-0306.2017.18.050
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Study on characteristics and formation of aroma components in green tea based on HS-SPME/GC-MS method
DI Tai-mei, FU Cai-xian, ZHAO Lei, YANG Shao-lan, WU Lian-ying, XIA Tao, ZHANG Xin-fu
2017(18):269-274. DOI: 10.13386/j.issn1002-0306.2017.18.051
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Determination of aliphatic aldehydes in plant oils by flow injection fluorescence method
LONG Ze-rong, WANG Li-tao, LIU Li, ZHAO Jian-yong, LU Yi, ZHAO Liang, DONG Shu-qing, LI Hui
2017(18):275-278. DOI: 10.13386/j.issn1002-0306.2017.18.052
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Effect of slightly acidic electrolyzed water in combination with Ca (NO3) 2 on tissue structure and water mobility of peach fruit during storage
ZHI Huan-huan, LI Xiao-juan, LIU Qi-qi, WANG Li-ming, GUO Dong, DONG Yu
2017(18):279-284. DOI: 10.13386/j.issn1002-0306.2017.18.053
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Comparative analysis of storage characters on main breeds of spinach in Beijing
ZHANG Yi-bo, YANG Xiao-fei, CHEN Xiang-ning, ZHOU Jing, PENG Xing-shuai, XU Li
2017(18):285-289. DOI: 10.13386/j.issn1002-0306.2017.18.054
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Effects of activities and gene expression of pathogenesis-related proteins in muskmelon fruit inoculated with Alternaria alternata
ZHANG Pei-ling, HUANG Wei, MA Ling, FENG Zuo-shan, BAI Yu-jia
2017(18):290-294. DOI: 10.13386/j.issn1002-0306.2017.18.055
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Effect of sodium hypochlorite disinfection combined with polyvinyl alcohol-based composite packaging material with nano-SiO2 coating on fresh-keeping of duck eggs
SUN Jing, DENG Shu-ying, LI You, WANG Wen-liang, ZHENG Yan, SUN Yue, SUI Yong
2017(18):295-299. DOI: 10.13386/j.issn1002-0306.2017.18.056
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Analysis and evaluation of meat content and nutritional components of loach in Taiwan
PU Zong-wang, WANG Yong-ming, ZHANG Yun-bang, HUANG Xian-quan, LIU Tian-feng, TANG Rui, YUE Xing-jian
2017(18):300-305. DOI: 10.13386/j.issn1002-0306.2017.18.057
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Advances in research on the detection of peanut allergens, desensitized process and therapy
TIAN Yang, RAO Huan, XUE Wen-tong
2017(18):306-311. DOI: 10.13386/j.issn1002-0306.2017.18.058
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The characters and advances of Bacillus expression system
MIAO Miao, HUANG Kun-lun, LIANG Zhi-hong
2017(18):312-316. DOI: 10.13386/j.issn1002-0306.2017.18.059
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Research progress of effect of microwave heating on gelation properties and structure of food protein
FENG Jian-hui, CAO Ai-ling, CHEN Xiao-qiang, CAI Lu-yun, LI Yu-jin, LI Xue-peng, LI Jian-rong
2017(18):317-322. DOI: 10.13386/j.issn1002-0306.2017.18.060
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Application of targeted metabolomics technology in nutritional diseases
GONG Ling-xiao, CHI Hai-lin, WANG Jing, ZHANG Hui-juan, LIU Ying-li
2017(18):323-327. DOI: 10.13386/j.issn1002-0306.2017.18.061
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Research progress on microencapsulation of grape polyphenols
FANG Fang, WANG Feng-zhong
2017(18):328-332. DOI: 10.13386/j.issn1002-0306.2017.18.062
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Progress of researches in tea science by omics technologies
SU Xiao-qin, MA Yan, YANG Xiu-fang, KONG Jun-hao, ZUO Xiao-bo, ZHAO Ming
2017(18):333-340. DOI: 10.13386/j.issn1002-0306.2017.18.063
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Research progress of new materials in modified atmosphere packing of fresh foods
ZHAO Ke, JIAO Wen-xiao, JIANG Wei-bo
2017(18):341-346. DOI: 10.13386/j.issn1002-0306.2017.18.064
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Research progress in the sensory classification and detection of numb-taste components of Zanthoxylum
PAN Shu-xuan, PU Biao, FU Ben-ning, JIANG Pei-ji
2017(18):347-351. DOI: 10.13386/j.issn1002-0306.2017.18.065
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