Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on encapsulation of papain prepared by gelatin-chitosan-sodium alginate gel
LIU Jia-wei, WANG Zhen, JIANG Xue-xue, CAO Yan-ping
2018, 39(1):1-5,10. DOI: 10.13386/j.issn1002-0306.2018.01.001
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Effect of high temperature frying on the structure and properties of potato starch
SHI Miao-miao, LI Dan, XIE Hui-fang, YAN Yi-zhe, LIU Yan-qi
2018, 39(1):6-10. DOI: 10.13386/j.issn1002-0306.2018.01.002
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Effects of rinsing times on the flavor compounds of bream surimi
FANG Bing, WANG Zhi-he, SHI Wen-zheng
2018, 39(1):11-16,21. DOI: 10.13386/j.issn1002-0306.2018.01.003
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Effects of glycosylation methods on glycation reaction and products of soybean 7S globulin
XU Cai-hong, WANG Jin-mei, YANG Xiao-quan, YU Shu-juan
2018, 39(1):17-21. DOI: 10.13386/j.issn1002-0306.2018.01.004
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Study on stability and targeting release characteristics of anthocyanin microcapsules of Lycium ruthenicum Murr
CHEN Hu, WU Xiao-mei, LI Yue, HANG Yuan-yuan, CAO De-xia, LI Xi-yu, WANG Shu-lin
2018, 39(1):22-28,33. DOI: 10.13386/j.issn1002-0306.2018.01.005
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The inhibitory effect of black wolfberry extracts on HBV and the capacity of its antioxidant
GAO En-yi, GONG Hong-fei, ZHANG Yan-qun, ZENG Yong-lian, YANG Yang, LIANG Cheng-qin, WEI Jing-chen
2018, 39(1):29-33. DOI: 10.13386/j.issn1002-0306.2018.01.006
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Principal component,factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality
DING Jie, ZHAO Xue-mei, ZHU Jin-yan, LIU Ji, LIAO Cheng-cheng, QIN Wen, HE Jiang-hong
2018, 39(1):34-40,51. DOI: 10.13386/j.issn1002-0306.2018.01.007
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Effect of three different potato composite modified starches on the physical and digestibility properties of potato noodles
LI Zhi-yong, XIE Fan, GONG Sheng-xiang, ZHANG Wei, ZHONG Yao-guang, WANG Zheng-wu
2018, 39(1):41-45,51. DOI: 10.13386/j.issn1002-0306.2018.01.008
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Study on relative molecular weight distribution and depressor effect of soybean peptide prepared by enzymatic method
WANG Sheng-guang, YU Shuai, MENG Fan-gang, LI Bing-run, SONG Xiao-guang, LIU Guo-fei, WANG Guang-lu, DAI Long, GAO Peng
2018, 39(1):46-51. DOI: 10.13386/j.issn1002-0306.2018.01.009
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Study on the browning mechanism in pitaya wine production
GONG Xiao, YIN Junwei, LIU Yang-yang, WEI Xiao-yi, LIN Mao
2018, 39(1):52-55. DOI: 10.13386/j.issn1002-0306.2018.01.010
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Preparation and characterization of spinosin phospholipid complex
SONG Pan-pan, ZHU Yang-jun, ZHANG Yan-qing, XIE Jun-bo
2018, 39(1):56-61,69. DOI: 10.13386/j.issn1002-0306.2018.01.011
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Study on extraction,purification and antioxidant activity of tannins of Eucalyptus Citriodora bark
SHANG Jun, FENG Xiu-yun, WANG Xin, XU Peng-tao, QU Lian, LIU Xiong-min
2018, 39(1):62-69. DOI: 10.13386/j.issn1002-0306.2018.01.012
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Mathematical modeling of growth of Salmonella paratyphi B and Staphylococcus aureus in ready-to-eat cucumber slices
ZHAO Xin, LIU Na, JI Hua, CHEN Rui, LI Hong-tao, ZHU Zhu, LI Yun-chao, LAN Pu, WANG Yong, LAN Qing-kuo
2018, 39(1):70-76,81. DOI: 10.13386/j.issn1002-0306.2018.01.013
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The effect of PI3K/Akt pathway in the apoptosis of human hepatoma MMC-7721 cells induced by serum containing Iridoid glycosides from Boschniakia rossica
CUI Xiang-dan, Zheng Feng, ZHU Jie-bo, QUAN Ji-shu, YIN Xue-zhe
2018, 39(1):77-81. DOI: 10.13386/j.issn1002-0306.2018.01.014
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Primary study on antagonism mechanism of Metschnikowia pulcherrima yeast inhibiting Colletotrichum gloeosporioides in mango fruit
TIAN Ya-qin, GE Nian-nian, ZHOU Yi, SHAO Yuan-zhi
2018, 39(1):82-86,91. DOI: 10.13386/j.issn1002-0306.2018.01.015
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Comparative analysis of fermentability and rheological properties of two strains of exopolysaccharide-producing Kazachstania unispora from Tibetan kefir
ZHANG Jie, DANG Bin, YANG Xi-juan
2018, 39(1):87-91. DOI: 10.13386/j.issn1002-0306.2018.01.016
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Isolation and purification of lactoferrinhydrolysate's modifier and determination of its antibacterial activity on Escherichia coli
MA Chun-min, BO Li-ying, FAN Jing, LI Tie-jing
2018, 39(1):92-95,106. DOI: 10.13386/j.issn1002-0306.2018.01.017
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Control of strawberry fruit postharvest decay by antagonistic bacterium Burkholderia contaminans and its safety evaluation
FAN San-hong, ZHANG Jing-ting, SHI Jun-feng
2018, 39(1):96-101,106. DOI: 10.13386/j.issn1002-0306.2018.01.018
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Optimization of soluble dietary fiber preparation technology from roxburgh rose pomace by fermentation
ZHOU Xiao-li, XIE Guo-fang, HE Jin, ZHU Kun-long, YU Jian-xin, TANG Zheng-shang
2018, 39(1):102-106. DOI: 10.13386/j.issn1002-0306.2018.01.019
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Study on the enzymatic properties of alpha-L-rhamnosidase by Aspergillus niger and its application in the preparation of isoquercitrin
WU Zi-bin, HU Ji-zhi, LIU Ke-mei, LU Yu, YU Bo
2018, 39(1):107-111,116. DOI: 10.13386/j.issn1002-0306.2018.01.020
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Optimized process of selenium enrichment for endophytic fungi from mangrove plant Pluchea indica(L.)Less
Liao Ri-quan, ZHONG Shu-ming, Yin Yan-zhen, ZHENG Yun-ying, ZHANG Rui-rui, XIE Ling-xia
2018, 39(1):112-116. DOI: 10.13386/j.issn1002-0306.2018.01.021
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Influence of fermentation conditions on volatile acidity in mulberry wine
ZHANG Jing, ZUO Yong, XIE Guang-jie, HUANG Dan-dan, ZHANG Xin, SUN Shi-guang
2018, 39(1):117-121. DOI: 10.13386/j.issn1002-0306.2018.01.022
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Isolation and identification of Aspergillus tubingensis and its application in the identification of gutter oil
WEN Liu-kun, MIAO Fu-jun, WANG Yun-song, QI Shi-hua, ZOU Zi-di, XIONG Zhi
2018, 39(1):122-126. DOI: 10.13386/j.issn1002-0306.2018.01.023
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Analysis of fungal diversity in Niulanshan Erguotou brewing process
ZHOU Sen, HAN Pei-jie, HU Jia-yin, CUI Yang, ZHAO Wei-peng, WANG Yong, HAO Wen-jun, ZHANG Ru-jin, WEI Jin-wang
2018, 39(1):127-130,136. DOI: 10.13386/j.issn1002-0306.2018.01.024
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Study on the diversity of microbial in traditional fermented dairy products
LI Wei-cheng, HOU Qiang-chuan, YU Jie, SUN Zhi-hong, SUN Tian-song
2018, 39(1):131-136. DOI: 10.13386/j.issn1002-0306.2018.01.025
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Optimization of process technology of mango granules based on textural quality changes
XIN Ming, LI Chang-bao, SUN Jian, HE Xue-mei, LI Li, ZHOU Zhu-gui, ZHENG Feng-jin, LI Zhi-chun, TANG Ya-yuan, LING Dong-ning, SHENG Jin-feng, LI Jie-min, LIU Guo-ming
2018, 39(1):137-142. DOI: 10.13386/j.issn1002-0306.2018.01.026
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Optimization of sea buckthorn juice freeze concentration process
MI Lan, FENG Ao-bo, SHENG Wen-jun, FENG Li-dan, LI Ji-xin, BI Yang
2018, 39(1):143-148,155. DOI: 10.13386/j.issn1002-0306.2018.01.027
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Optimization of ultrasonic extraction process for lutein from pumpkin peel by response surface methodology
YANG Qiu-ming, SONG Jiang-feng, LI Da-jing, LIU Chun-quan
2018, 39(1):149-155. DOI: 10.13386/j.issn1002-0306.2018.01.028
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Response surface methodology for optimization of microwave-assisted technology parameters for glycosylation modification technology of rice dreg protein
MENG Xiang-yong, ZHANG Hui-en, SONG Teng, ZHANG Yan-ping
2018, 39(1):156-161,166. DOI: 10.13386/j.issn1002-0306.2018.01.029
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Effect of transglutaminase on gel properties of apricot protein
WEN Xiao-yu, JIN Feng, WANG Tao, WANG Feng-jun
2018, 39(1):162-166. DOI: 10.13386/j.issn1002-0306.2018.01.030
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Optimization of microwave-assisted extraction technology of polysaccharide from tree peony seed meal and evaluation of antioxidant activity in vitro
GUO Xiang-feng, SHI Tian, MA Xue-qing, ZHANG Gai-na, Shi Guo-an
2018, 39(1):167-171. DOI: 10.13386/j.issn1002-0306.2018.01.031
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Optimization of polysaccharides from Hypsizygus marmoreus by response surface methodology
LI Shu-rong, WANG Li, TANG Xuan-min, NI Shu-jun, WANG Hui-hua, LIU Xiao-fei, JIA Hong-liang
2018, 39(1):172-176. DOI: 10.13386/j.issn1002-0306.2018.01.032
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Optimization of formula of soybean buckwheat solid beverage
TONG Xiao-meng, CHAI Chun-xiang
2018, 39(1):177-182. DOI: 10.13386/j.issn1002-0306.2018.01.033
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Investigation of deproteinzation and decoloration technology for polysaccharide from mango pomace
HU Hui-gang, ZHAO Qiao-li, PANG Zhen-cai, HU Yu-ling, CHEN Jing-jing, DUAN Ya-jie, Lin Li-jing
2018, 39(1):183-188. DOI: 10.13386/j.issn1002-0306.2018.01.034
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Control technology of the crystal chicken preserved eggs that phase alkali concentration and without metal salt
TANG Shi-tao, FU Xing, ZHU Yun-fei, MA Mei-hu, CAI Zhao-xia
2018, 39(1):189-196. DOI: 10.13386/j.issn1002-0306.2018.01.035
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Pulping process optimization of domestic soybean milk machine by response surface methodology
CHEN Xiu-hong, ZHAO Lei, DONG Qiao, SHI Bo-lin, XIE Nan, ZHANG Lu-lu, WANG Hou-yin
2018, 39(1):197-201. DOI: 10.13386/j.issn1002-0306.2018.01.036
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Optimization of decolorization of polysaccharide from gentiana by response surface methodology
GONG Jiang-ning, Chen Fei
2018, 39(1):202-207. DOI: 10.13386/j.issn1002-0306.2018.01.037
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Formula optimization and physicochemical analysis of nutritious formula powder of bamboo shoots of Chimonobambusa quadrangularis
ZHU Xin-yan, LU Yong-guo, XIE Jun-jie, LI Dong-lin, HUANG Jia-cheng, LEI Qing-gui, ZHOU Jian-qiao
2018, 39(1):208-213,220. DOI: 10.13386/j.issn1002-0306.2018.01.038
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Flavonoids extracted by ultrasonic assisted method from lavender residue and its antioxidant activity
HUANG Mei-gui, XU Yun-qiao, ZHANG Zhong-ming, YING Rui-feng, WANG Yao-song, WANG Qiang
2018, 39(1):214-220. DOI: 10.13386/j.issn1002-0306.2018.01.039
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Optimization of lily jelly formulation by response surface methodology
LIANG Xiao-juan, CHEN Jing, ZHANG Wen-zhe, WU Yu-jiao, YUE Li-xin, ZHANG Ji
2018, 39(1):221-226,234. DOI: 10.13386/j.issn1002-0306.2018.01.040
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Study on extraction process and antioxidative activity of total saponins from Globba racemosa Smith roots
LI Hong-de, ZHAO Chao, JIANG Zheng-meng, CHEN Hua-guo, ZHOU Xin
2018, 39(1):227-234. DOI: 10.13386/j.issn1002-0306.2018.01.041
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Optimal process of ultrasonic extraction and antioxidant activity of polysaccharides from Chenopodium album Linn
HE Nian-wu, QIN Jiao-jiao, WANG Xin-jun
2018, 39(1):235-240,252. DOI: 10.13386/j.issn1002-0306.2018.01.042
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Purification and antioxidant activity of glycoprotein from Schisandra chinensis
ZHAO Wu, QIU Ming-yang, ZHOU Dong-yue, MA Cui-xia, YAN Ming-ming, GUO Yan
2018, 39(1):241-246,322. DOI: 10.13386/j.issn1002-0306.2018.01.043
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Optimization of edible gums amount in fried beef patties by using D-optimal mixture design
PAN Nan, LI Fang-fei, DU Xin, CHANG Peng, XIA Xiu-fang
2018, 39(1):247-252. DOI: 10.13386/j.issn1002-0306.2018.01.044
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Rapid quantification of isoflavones in traditional Chinese soybean food by ultra-high performance liquid chromatography coupling to the UV detector
ZHANG Shuang, JIAO Yan-jin, TAO Guan-jun, CHEN Jie
2018, 39(1):253-256,261. DOI: 10.13386/j.issn1002-0306.2018.01.045
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Effects of different methyl esterification methods on the production of fatty acids from Schizochytrium and GC-MS analysis
LIN Yuan-feng, FU Jie, LU Hao, TIAN Hua, CHEN Tao, HE Dong-ping
2018, 39(1):257-261. DOI: 10.13386/j.issn1002-0306.2018.01.046
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Optimization of headspace solid phase microextraction conditions for GC-MS analysis of volatile components in soymilk
XIA Ning, SHI Yan-guo, Wu yong-qing, ZHANG Hua-jiang
2018, 39(1):262-266. DOI: 10.13386/j.issn1002-0306.2018.01.047
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Rapid separation and determination of spermine in fruit by capillary electrophoresis with electrochemiluminescence detection
WEI Ruo-nan, CHEN Zhi-yuan
2018, 39(1):267-271. DOI: 10.13386/j.issn1002-0306.2018.01.048
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Detection for urea in raw milk on a gold electrode through cyclic voltammetry
LAI Li-zhi, CHEN Xing-guang, DENG Dan-wen, HOU Peng, HUANG Gan-hui
2018, 39(1):272-275,283. DOI: 10.13386/j.issn1002-0306.2018.01.049
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The comprehensive evaluation of the influence of sulfur smoked on quality of Codonopsis Radix based on safety and efficacy
WU Fa-ming, ZHAO Wen-ji, YAO Qiu-yang, YANG Fu-de, LIU Fu-song, WU Ying-gui, WEI Zhong-lan
2018, 39(1):276-279,291. DOI: 10.13386/j.issn1002-0306.2018.01.050
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Effect of storage temperatures on components and quality changes of strawberry puree
CHANG Hong, ZHOU Jia-hua, WANG Bao-gang, LI Wen-shen, YANG Tian-tian
2018, 39(1):280-284. DOI: 10.13386/j.issn1002-0306.2018.01.051
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Optimization of the cold air drying conditions and prediction on shelf-life of half-dried Scomber japonicus fillets
ZHANG Jia-jia, CHEN Xue, LIU Huan, CHEN Mei-yu, GUO Yue-long, CHEN Xiao-e
2018, 39(1):285-292. DOI: 10.13386/j.issn1002-0306.2018.01.052
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Effect of 1-MCP of different concentrations in fresh-keeping of basil
ZHANG Xin-yao, CHANG Xi-guang, LIU Jian-xin, Zhou Jing-jing, CHEN Xiang-ning
2018, 39(1):293-296,301. DOI: 10.13386/j.issn1002-0306.2018.01.053
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Effect of transportation condition on shelf quality of fresh common bean (Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou
XIE Guo-fang, TAN Shu-ming
2018, 39(1):297-301. DOI: 10.13386/j.issn1002-0306.2018.01.054
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Comparative research on nutritional content for adult yaks meat in different regions
ZHANG Qun-ying, HAO Li-zhuang, LIU Shu-jie, CHAI Sha-tuo, NIU Jian-zhang, ZHANG Xiao-wei, WANG Xun, SUN Lu, ZHANG Cheng-tu, LI Ji-ye
2018, 39(1):302-307,317. DOI: 10.13386/j.issn1002-0306.2018.01.055
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Protective effects of Nano-Selenium/platycodon polysaccharides complex on CCl4-induced Liver Damage in Mice
HOU Wei, LI Gui-shen, HOU Li-yan, ZHENG Xiao-feng, ZHANG Yun-jie, PENG Xiang, GAO Jin-bo
2018, 39(1):308-311,317. DOI: 10.13386/j.issn1002-0306.2018.01.056
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Effects of ten strains of Lactobacillus on the activity of immune cells in vitro
MENG Yue-yue, ZHAO Li, HUO Gui-cheng
2018, 39(1):312-317. DOI: 10.13386/j.issn1002-0306.2018.01.057
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Quorum sensing system and its role in regulation of biofilm formation in lactic acid bacteria
WU Hui-ying, HAN Xue, ZHANG Li-juan, WANG Yue
2018, 39(1):318-322. DOI: 10.13386/j.issn1002-0306.2018.01.058
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Research progress of hypolipidemic peptides in dietary proteins source
SHAO Su-juan, Ding fang-li, LIU Di-di, WANG Zhen-yu
2018, 39(1):323-326,332. DOI: 10.13386/j.issn1002-0306.2018.01.059
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Brief description on the production, function of stachyose and its application
HUANG Wei-zhi, ZHONG Xian-feng, PENG Jia-wei, LIANG Shu-yan, JIANG Zhi-bin, ZHEN Zhi-yin
2018, 39(1):327-332. DOI: 10.13386/j.issn1002-0306.2018.01.060
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Research progress on active anti-stress components from natural products
DING Fang-li, SHAO Su-juan, ZHANG Yan-dong, WANG Zhen-yu
2018, 39(1):333-336,341. DOI: 10.13386/j.issn1002-0306.2018.01.061
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Research progress of edible packing films based on fruit and vegetable
LEI Yan-lin, PENG Qiao-mei, WU He-jun, ZHANG Zhi-qing, YU Bing-yang, WANG Yue, SHEN Guang-hui, LI Shan-shan
2018, 39(1):337-341. DOI: 10.13386/j.issn1002-0306.2018.01.062
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Application and research progress of oat in dairy products
ZHANG Hui-yun, LI Li-hua, WANG Nan, FAN Ru-yi, YANG Xin-yao, GUO Hui, ZHU Hong
2018, 39(1):342-346. DOI: 10.13386/j.issn1002-0306.2018.01.063
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Progress of γ-aminobutyric acid(GABA) enrichment process in cereals
JIANG Rui, LI Ya-ting, OUYANG Peng-ling, SONG Li-hua
2018, 39(1):347-352. DOI: 10.13386/j.issn1002-0306.2018.01.064
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