Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Preparation and catalytic performance of gold magnetic particles
HAN Bo-lin, GUAN Hua-nan
2017(20):1-5. DOI: 10.13386/j.issn1002-0306.2017.20.001
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Changes of quality in the process of chicken fried and stewed
LI Jun-guang, LIU Hong-li, XIANG Qi-sen, YUAN Ke, QIAN Xing-yi, BAI Yan-hong
2017(20):6-10. DOI: 10.13386/j.issn1002-0306.2017.20.002
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Effect of ultrasound pretreatment and glycosylation reaction on the structure and emulsibility properties of BSA-lactose system
SHAO Yan-hong, TU Zong-cai, GENG Yang, LIU Jun, WANG Hui, SHA Xiao-mei, ZHANG Lu
2017(20):11-15. DOI: 10.13386/j.issn1002-0306.2017.20.003
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Composition and antioxidant activity of polysaccharides of different dark tea
YANG Xin-he, HUANG Ming-jun, MA Wei, SHU Ting, HE Hui, LV Bang-yu
2017(20):16-20. DOI: 10.13386/j.issn1002-0306.2017.20.004
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Study on the relationship of cut tobacco structure and physical indexes of cigarette based on regression analysis
YAO Er-min, SHAO Ning, LI Xiao, ZHU Wen-xin, MA Ya-nan, QU Li-li, XU Xiu-feng
2017(20):21-24. DOI: 10.13386/j.issn1002-0306.2017.20.005
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Total phenolic contents of 20 varieties of black rice and antioxidant activities
LI Jing, JIAO Xue, HUA Ze-tian, ZHOU Zhong-kai
2017(20):25-29. DOI: 10.13386/j.issn1002-0306.2017.20.006
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The influence of static pressure on dielectric property and intracellular moisture of apple
TU Peng, BIAN Hong-xia
2017(20):30-34. DOI: 10.13386/j.issn1002-0306.2017.20.007
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Influence of microwave assisted foam mat drying conditions on drying characteristics of raspberry puree
WANG Wen-jun, SONG Yue, CHEN Kai-di, ZHU Guang-hao, ZHENG Xian-zhe
2017(20):35-43. DOI: 10.13386/j.issn1002-0306.2017.20.008
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Speciation analysis of aluminum in Enteromorpha clathrata
YUAN Shuang, CAI Huai-yi, XU Xiang, LI Yong-yong, SHAO Jun, LOU Yong-jiang
2017(20):44-48. DOI: 10.13386/j.issn1002-0306.2017.20.009
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The incidence of wooden chicken breast and the functional properties in its meat batter
CHEN Hong-qiang, WANG Hu-hu, ZHAO Xue, XU Xing-lian
2017(20):49-53. DOI: 10.13386/j.issn1002-0306.2017.20.010
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Effect of high pressure combined with thermal treatment on the taste of pork
HUANG Ye-chuan, LI Ting-ting, LI Feng, LEI Yu-tian
2017(20):54-61. DOI: 10.13386/j.issn1002-0306.2017.20.011
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Inhibition of N-nitrosamines in meatballs with Pimenta officinalis powder
ZHU Qian-ying, WANG Zong-yi, GAO Zhe, DING Ke, HAN Tao
2017(20):62-67. DOI: 10.13386/j.issn1002-0306.2017.20.012
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Adsorption effect of Maifan stone on pesticides residues in grapes
WANG Yan, GAO Jian-wei, PEI Shi-chun, LI Yan, ZHAO Shuang, MA Ming-xin, WANG Yan, YIN Yan-zhen
2017(20):68-71. DOI: 10.13386/j.issn1002-0306.2017.20.013
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Optimization of technology for preparation of antioxidant peptides from Pholiota nameko protein by enzymatic hydrolysis
QIAN Lei, ZHANG Zhi-jun, ZHOU Yong-bin, LIU Lian-qiang, ZHAI Hong-wei, LIU Jian-hua
2017(20):72-76. DOI: 10.13386/j.issn1002-0306.2017.20.014
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Soluble expression, purification, and identification of scFv against carbofuran
ZHAN Wu-qiang, HUANG Yu-ting, ZHANG Jing-ru, LI Jia-dong, LIU Yao, SHEN Xing, WANG Hong
2017(20):77-82. DOI: 10.13386/j.issn1002-0306.2017.20.015
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Enzymatic hydrolysis in the ethanol solution and microwave assisted extraction technology of total glycosides from Cichoricum intybus var.foliosum Hegi.
ZHU Jian-xing, YIN Yuan-yuan, WANG Hong-yan, LIU Ling-cui, ZHANG Wan-zhong
2017(20):83-89. DOI: 10.13386/j.issn1002-0306.2017.20.016
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Optimization of extraction process of Osmanthus essential oil by enzyme-assisted
ZHANG Xue-song, PEI Jian-jun, ZHAO Lin-guo, TANG Feng, FANG Xian-ying, XIE Jing-cong
2017(20):90-97. DOI: 10.13386/j.issn1002-0306.2017.20.017
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Partial purification of lipase from golden pompano viscera and optimization of enzymatic degreasing of tilapia skin
LIU Hong-xia, XIA Guang-hua, LI Chuan, ZHANG Pei, SHEN Xuan-ri
2017(20):98-104. DOI: 10.13386/j.issn1002-0306.2017.20.018
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Optimization of enzymatic preparation of antioxidant peptides from corn glutelin by response surface methodology
CHEN Lin, PAN Yan, YANG Cui, YANG Qing-xue, ZHUO Ting-ye, LI Zu-ming
2017(20):105-109. DOI: 10.13386/j.issn1002-0306.2017.20.019
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Effect of magnetized water liquid cultivation on growth characteristics of Stropharia rugoso-annulata mycelium
ZENG Jian-yong, ZHANG Guo-cai, ZHAO Bo, BI Wen-yu, ZHANG Guo-zhen
2017(20):110-114. DOI: 10.13386/j.issn1002-0306.2017.20.020
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Biological characteristics and safety evaluation of five Lactobacillus plantarum strains
LI Xiao-ying, LIU Hong, ZHANG Yan-ting, WANG Jing
2017(20):115-119. DOI: 10.13386/j.issn1002-0306.2017.20.021
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Establishment of a screening method for degrading aflatoxin M1 strains and identification of the degradation strain
SUN Xiao-xia, HU Lian-xia, JIANG Yan-fen, CHEN Zhi-min, FU Qi
2017(20):120-124. DOI: 10.13386/j.issn1002-0306.2017.20.022
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Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger
ZHANG Hong-chao, XUE Zhang-zhi, ZHOU Hong-li, LIU Zong-min, JIN Yang, LI Mi, SONG Zheng-gui, LI He-sheng
2017(20):125-131. DOI: 10.13386/j.issn1002-0306.2017.20.023
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Comparison of Cronobacter sakazakii biofilm on different materials
YOU Xue-jiao, ZHAO Zhi-ying, MA Lian-ying, PENG Fei-yuan, LI Liang-qiu
2017(20):132-136. DOI: 10.13386/j.issn1002-0306.2017.20.024
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Study on extraction and applied properties of a bioactive product from an organism degrading aflatoxin B1
YUE Xiao-yu, CHEN Wei-feng, ZOU Jian, LI Xin, YANG Na, LI Jun-xia
2017(20):137-140. DOI: 10.13386/j.issn1002-0306.2017.20.025
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Analysis of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment
CHENG Yong-jie, CHEN Xiao-wei, WANG Zhen-zhen, ZHANG Sha-sha, ZHANG Ting, MAO Yang-chen, SHA Ru-yi, MAO Jian-wei
2017(20):141-145. DOI: 10.13386/j.issn1002-0306.2017.20.026
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Optimization of fermentation parameters by response surface methodology and the antioxidant capacity of Myrica rubra wine
SU Long, LV Feng-dan, WANG Xue-ru, FENG Lu, YAN Su-ping
2017(20):146-151. DOI: 10.13386/j.issn1002-0306.2017.20.027
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Effect of black bean dregs powder on the quality of biscuits
LI Xing-jiang, WANG Qiao-yun, LI Jing-hong, LI Shun, ZHENG Zhi, CHEN Xiao-ju, GU Yong-zhong, LV Xi-jun, JIANG Shao-tong, WU Xue-feng
2017(20):152-158. DOI: 10.13386/j.issn1002-0306.2017.20.028
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Study on triterpenic acids purification from jujube by macroporous resins and its antioxidant activity
CAI Tian-jiao, LEI Hong-jie, WANG Rui-zhen, XU Ya-fei, XU Huai-de
2017(20):159-165. DOI: 10.13386/j.issn1002-0306.2017.20.029
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Influence of heating on the quality of beef tripe
JIA Hong-feng, ZHANG Miao, DENG Hong, ZHU Li, YAN Li-qiang
2017(20):166-170. DOI: 10.13386/j.issn1002-0306.2017.20.030
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Study on the formula of fruits and vegetables granules freeze-drying
LI An, WANG Jian-chao, WANG Yu-yu, JIANG Yi-xue, WU De-zhi
2017(20):171-176. DOI: 10.13386/j.issn1002-0306.2017.20.031
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Volatiles from different parts of grass carp and the process of ginger in removing fishy smell
ZHOU Ruo-lin, HU Sheng-ben, YAO Lei, LI Jing, DENG Ze-yuan
2017(20):177-182. DOI: 10.13386/j.issn1002-0306.2017.20.032
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Effects of several different extraction methods on total polyphenols content in oat
XIA Tian-tian, CAO Long-kui
2017(20):183-189. DOI: 10.13386/j.issn1002-0306.2017.20.033
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Optimization of ultrasonic assisted extraction of anthocyanins from seed coat of red kidney bean ( Phaseolus vulgaris L.) using response surface methodology and evaluation of its antioxidant activity
HAO Rui-lin, LIANG Ai-qi, DONG Qian-qian, FAN Jian-feng
2017(20):190-196. DOI: 10.13386/j.issn1002-0306.2017.20.034
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Study on extraction technology of polysaccharide in Camellia oleifera cake by ultrasonic cooperated with protease
SHI Hao, HE Xiao-e, FAN Shao-gang, WANG Wen-long
2017(20):197-203. DOI: 10.13386/j.issn1002-0306.2017.20.035
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Study on microwave puffing technology and quality evaluation of Ginkgo biloba and glutinous rice flour
XUE Zhang-zhi, HUANG Shu-ming, ZHANG Hong-chao, SONG Zheng-gui, JIN Yang, LI Mi, ZHENG Li, LI He-sheng
2017(20):204-210. DOI: 10.13386/j.issn1002-0306.2017.20.036
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Optimization of preparation process of evening primrose oil-β-cyclodextrin inclusion complex by central composite design response surface method
WANG Hui-zhu, ZHU Wen-jing, SHI Lin, YAO Hai-li, ZHONG Fang-li
2017(20):211-215. DOI: 10.13386/j.issn1002-0306.2017.20.037
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Optimization of ultrasonic-composite enzyme extraction of rubusoside from Rubus suabissimus by orthogonal design
YE Qin, YANG Yang, YUAN Jing-quan
2017(20):216-220. DOI: 10.13386/j.issn1002-0306.2017.20.038
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Optimizing condiment recipes of Sichuan sausage and its flavor analysis
LI He, CHEN Yu, LI Ming-guo, CAO Lin
2017(20):221-225. DOI: 10.13386/j.issn1002-0306.2017.20.039
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Optimization of low temperature preservation process for aseptic packaging Tan mutton cold dishes
NIU Jia, ZHANG Tong-gang, HU Qian-qian, LUO Rui-ming
2017(20):226-232. DOI: 10.13386/j.issn1002-0306.2017.20.040
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The texture properties of gel beads from Nicandra physaloides ( L.) Gaerthseed gum and sodium alginate
CHEN Meng-jie, JIN Zhong-xing, LI Zhi-yong, DU Jie, WANG Zheng-wu, ZHONG Yao-guang
2017(20):233-239. DOI: 10.13386/j.issn1002-0306.2017.20.041
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Effect of adding cassava starch and wheat gluten on quality of moisturizing cooked noodles
LIU Zi-peng, LU Qi-yu
2017(20):240-244. DOI: 10.13386/j.issn1002-0306.2017.20.042
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Rapid determination of trace chromium in food with standard addition calibrating technique by flow injection chemiluminescence method
GAO Xiang-yang, ZHANG Na, GUO Nan-nan, WEI Long, JIANG Xiao-qin
2017(20):245-249. DOI: 10.13386/j.issn1002-0306.2017.20.043
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Simultaneous determination of ten acids in Xinjiang wild apricot with reverse-phase high performance liquid chromatography
LI Shan, Aygul·AHMAT, SUN Peng, Entizar·AaZiMJan, WANG Miao-ying
2017(20):250-255. DOI: 10.13386/j.issn1002-0306.2017.20.044
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Study on determination of starch content in rice by acid hydrolysis-Fehlings reagent titration
ZHANG Yue, FU Li
2017(20):256-259. DOI: 10.13386/j.issn1002-0306.2017.20.045
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Determination of sulfoxaflor residues in melon and eggplant by ultra-high performance liquid chromatography-tandem mass spectrometry
CHEN Ai-song, CUI Yin-cang, QIANG Song, ZHANG Qiang, ZHOU Cheng-song, LIU Shu-hua, JIN Gai-long, ZHANG Yi-he, MA De-ying
2017(20):260-265. DOI: 10.13386/j.issn1002-0306.2017.20.046
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Analysis of volatile compounds in Piteguo by headspace-solid-phase microextraction-gas chromatography-mass spectrometry
WEI Jin-mei, LIU Cai-yun, ZHANG Li, ZHANG Yong-mei
2017(20):266-270. DOI: 10.13386/j.issn1002-0306.2017.20.047
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Direct determination the content of carbohydrates in honey by underivatized capillary zone electrophoresis
WANG Shou-qing
2017(20):271-275. DOI: 10.13386/j.issn1002-0306.2017.20.048
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SERS detection of aflatoxin B1 in edible oil based on Au core-poly acrylamide shell nanoparticles
SUN Wen, ZHANG Qin, CHEN Xiao-yi
2017(20):276-279. DOI: 10.13386/j.issn1002-0306.2017.20.049
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Vis/NIR spectroscopy nondestructive examination of fresh eggs p H and protein detection
LI Hai-feng, FANG Meng-meng
2017(20):280-283. DOI: 10.13386/j.issn1002-0306.2017.20.050
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Determination of bromate content in flour by pre column derivatization HPLC
TAO Tao, DING Hong-liu, CHENG Hao
2017(20):284-287. DOI: 10.13386/j.issn1002-0306.2017.20.051
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Rapid detection of isofenphos-methyl in watermelon based on surface enhanced raman spectroscopy
ZHU Li-ya, HAN Yu, CHEN Wen, LIU Dong-li
2017(20):288-291. DOI: 10.13386/j.issn1002-0306.2017.20.052
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Determination of polyphenols and flavonoids content in pomegranate peels by near infrared reflectance spectroscopy
WANG Qiong, CHU Li-jun, KOU Li-ping
2017(20):292-296. DOI: 10.13386/j.issn1002-0306.2017.20.053
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Effect of ethyl pyruvate on postharvest preservation of cherry
ZHAO Yu-ying, ZHANG Li-zhen, LV Guo-tao, LI Juan-juan, ZHANG Jin-song, WANG Chu, NIU Yu, FENG Zhi-hong
2017(20):297-302. DOI: 10.13386/j.issn1002-0306.2017.20.054
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Study on acute toxicity and genetic toxicity of tilapia fillets treated with carbon monoxide
HAO Shu-xian, LI Lai-hao, YANG Xian-qing, ZHAO Yong-qiang, WU Yan-yan, ZHONG Zhi-yong, QI Bo, LI Cun-sheng, DENG Jian-chao
2017(20):303-306. DOI: 10.13386/j.issn1002-0306.2017.20.055
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Comprasion of the hypolipidemic activities of water extractions and ethanol extractions from red resberry
JIN Zhen-gang, KUANG Hui, WANG Jin-ling
2017(20):307-311. DOI: 10.13386/j.issn1002-0306.2017.20.056
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Comparison of protein and hydrolytic amino acids in Rana dybowskii jelly coats from different localities
DONG Rui, MA Zhuo-qun, WEI Gong-qing, SUN Chang-xia
2017(20):312-316. DOI: 10.13386/j.issn1002-0306.2017.20.057
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Advances in aptamer for the detection of toxic small molecules in food
HOU Si-lu, LIANG Fa-chao, HE Qin-hua, XU Yang
2017(20):317-322. DOI: 10.13386/j.issn1002-0306.2017.20.058
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Progress of functional components in Stevia rebaudiand Bertoni
WANG Shao-jia, YOU Sa-sa
2017(20):323-327. DOI: 10.13386/j.issn1002-0306.2017.20.059
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Progress on toxicity and physiological activity of arecoline in edible areca
XIONG Xiong, LI Ke, YI Shu-han, ZHAO Zi-wei, CHENG Huan, WU Zhong-kun, WANG Yuan-liang
2017(20):328-335. DOI: 10.13386/j.issn1002-0306.2017.20.060
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Research progress in preparation and purification of bioactive peptides
LI Xuan, DU Meng-xia, WANG Fu-long, SHEN Ming-yue, XIE Jian-hua, XIE Ming-yong
2017(20):336-340. DOI: 10.13386/j.issn1002-0306.2017.20.061
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Research progress of composite edible gelatin films and its application in food packaging
HU Yi, TANG Yan, ZHOU Wei, ZHANG Jin-jie, YANG Wen-ge, XU Da-lun, LOU Qiao-ming
2017(20):341-346. DOI: 10.13386/j.issn1002-0306.2017.20.062
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Application and research progress of microorganism in fruit and vegetable storage
BI Wen-hui, YAO Jian, LIU Xue-jun, CHEN Qing-min, CHEN Yu-hang, CHENG Yuan-yuan, YUE Feng-li
2017(20):347-351. DOI: 10.13386/j.issn1002-0306.2017.20.063
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