Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Enzymatic hydrolysis and gelatinization degree of extruded corn starch with different amylose content
FAN Yu-yan, YU Shuang-shuang, MA Cheng-ye
2018, 39(10):1-6. DOI: 10.13386/j.issn1002-0306.2018.10.001
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The characteristics of water holding capacity and distribution of water phase during the decoction of conditioning steak
ZHOU Xiu-li, DONG Fu-kai, ZHA En-hui
2018, 39(10):7-11. DOI: 10.13386/j.issn1002-0306.2018.10.002
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Effect of addition of garlic paste on the quality of cantonese sausage
HUANG Zhi, GUO Shan-guang, CHEN Ming-zao, ZHOU Quan, WU Wei-liang, CHEN Wei-ling, JIANG Ai-min
2018, 39(10):12-16,21. DOI: 10.13386/j.issn1002-0306.2018.10.003
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Synergistic antimicrobial effect and mechanism of punicalagin and chlorogenic acid against Staphyloccocus aureus
LI Guang-hui, GUO Wei-yun, GAO Xue-li, WANG Yong-hui, SUN Si-sheng, XIA Xiao-dong
2018, 39(10):17-21. DOI: 10.13386/j.issn1002-0306.2018.10.004
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Polyphenolic compositions and their bioactivity in the bulb of Lilium regale and L. davidii var. unicolor
JIN Lei, ZHANG Rui-jun, YA Rong, ZHANG Ping
2018, 39(10):22-27,34. DOI: 10.13386/j.issn1002-0306.2018.10.005
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Effect of oil body from different soybeans on the composition and stability of mayonnaise
LIU Zhi-jing, ZHANG Hong-chao, ZHAO Yue-han, LU Jia-yin, LI Dong-fei, JIANG Lian-zhou, HOU Jun-cai
2018, 39(10):28-34. DOI: 10.13386/j.issn1002-0306.2018.10.006
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Effect of inulin on the farinograph tensile properties and bread quality
XIONG Zheng-wei, XIE Yue-jie, WANG Cun, ZHANG Zhong-ming, WANG Qiang
2018, 39(10):35-39,45. DOI: 10.13386/j.issn1002-0306.2018.10.007
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Research on the properties of starch modified by ball-milling combined with octenyl succinic anhydride esterification
LIU Can-can, LI Tao, WAN Cheng, HUANG Qun, SONG Hong-bo
2018, 39(10):40-45. DOI: 10.13386/j.issn1002-0306.2018.10.008
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Study on relationship between the thermodynamic characters/solution qroperties and surface hydrophobicity of soybean β-Conglycinin(11S)
LI Dan, WEI Dong-xu, JIA Ye, LIU Chun-lei, JIANG Lian-zhou
2018, 39(10):46-50,57. DOI: 10.13386/j.issn1002-0306.2018.10.009
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Effects of ultrafine grinding on the physical properties and antioxidant activities of black garlic powder
ZHANG Jian-mei, LUO Yan-yan, LUO Hai-qing, WANG Yi-jun, SHEN Ting, JI Li-lian, HU Wei-cheng
2018, 39(10):51-57. DOI: 10.13386/j.issn1002-0306.2018.10.010
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Effects of L-proline and L-phenylalanine on roast flavor of Maillard reaction products
XIAO Long-quan, WANG Xin-hui, Bao Li-min, ZHENG Zi-li, WANG Yi, LIU Da-yu
2018, 39(10):58-63,68. DOI: 10.13386/j.issn1002-0306.2018.10.011
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Study on recombination technique of enzymatieally cross-linked Tilapia meat
SHI Yuan-de, YANG Qin, HUANG Di-hui, OUYANG Rui, CHEN Wen-tao, XIANG Lei-wen
2018, 39(10):64-68. DOI: 10.13386/j.issn1002-0306.2018.10.012
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Effect of polydextrose on the retrogradation of rice starch gel
CHANG Xiao-hong, ZHANG Bei, HAO Ming-yuan, ZHANG Jia-fan, YIN Qi, WU Fei-yang, XIE Xin-hua
2018, 39(10):69-72. DOI: 10.13386/j.issn1002-0306.2018.10.013
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Changes of carbohydrate contents and amylase activities in bulb of Lilium davidii var. unicolor during cooling storage preservation process
MA Jun-yi, HAN Xiao-fen, CHEN Nan, MA Rong, LI Qin, ZHANG Ji
2018, 39(10):73-77. DOI: 10.13386/j.issn1002-0306.2018.10.014
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Effects of different vegetable fat on the quality of the spread processed cheese
XU Hang-rong, ZHENG Yuan-rong, LIU Zhen-min, GU Jian-ming
2018, 39(10):78-82,89. DOI: 10.13386/j.issn1002-0306.2018.10.015
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Comparative analysis on chemical characteristics of different grades CTC black tea
QIAO Xiao-yan, LI Chong-xing, JIANG Xiao-hui, WU Hua-ling, CHEN Dong
2018, 39(10):83-89. DOI: 10.13386/j.issn1002-0306.2018.10.016
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Preparation of Agaricus bisporus protein powder by spray drying and evaluation of the nutritional value
LU Yu-jia, TIAN Lu, HU Ya-ping, ZHAO Li-qiang, ZHANG Jin-xiu, WANG Li-an
2018, 39(10):90-94,104. DOI: 10.13386/j.issn1002-0306.2018.10.017
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Enzymatic hydrolysis of sea cucumber saponin Echinoside A and identification of its product structure and hemolytic activity
CHEN Jing-lan, SONG Shan-shan, SUN Shu-hong, LI Xue-min, LIU Yan-jun, LI Zhao-jie, WANG Yu-ming, XUE Chang-hu
2018, 39(10):95-99,109. DOI: 10.13386/j.issn1002-0306.2018.10.018
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Isolation,purification and enzymatic properties of aldehyde dehydrogenase from Acetobacter pomorum
ZHANG Ming-ming, SONG Yong-qiang, LI Su-yue, HU Xian-wang, LIANG Ning, ZHANG Chun-yuan
2018, 39(10):100-104. DOI: 10.13386/j.issn1002-0306.2018.10.019
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Optimization of cryoprotectants formulation for Pediococcus acidilactici by response surface methodology
ZHOU Xiao-bing, LIN Lu-ying, PENG Can, HE Xiao-fen, LI Hui, SU dun
2018, 39(10):105-109. DOI: 10.13386/j.issn1002-0306.2018.10.020
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Optimization of fermentation medium for fumagillin production
WANG Hao-peng, WU Li-ming, ZHAO Liu-wei, NI Hui, XIAO An-feng, ZHANG Zhong-yin
2018, 39(10):110-116. DOI: 10.13386/j.issn1002-0306.2018.10.021
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Employing Box-Behnken to optimize the preparation of enzymatic hydrolysate of oyster
GAO Ya-xin, YANG Sen, LI Yu-tian, LI Dian, WEI Xiao-xiong, SHU Ying, ZHANG Zhi-sheng
2018, 39(10):117-121,127. DOI: 10.13386/j.issn1002-0306.2018.10.022
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Plant growth regulators promote cordycepin production by liquid surface fermentation of Cordyceps militaris
TANG Jia-peng, WANG Jian-xiong
2018, 39(10):122-127. DOI: 10.13386/j.issn1002-0306.2018.10.023
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Optimization of medium for producing escin Irpex sp. EA-LJS-73 by using response surface methodology
LIU Jun-sheng, LUO Yang-lan, XIE Xiu-chao, DENG Bai-wan, WANG Jiao, YANG Yu-mei
2018, 39(10):128-132,137. DOI: 10.13386/j.issn1002-0306.2018.10.024
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Selection of clarifying agent of sour cherry wine
WU Peng, JIA Chao-shuang, XI Liang-qing, ZHOU Tao, LI Xiang-yang, ZHANG Qian, FAN Su-yi, REN Qi, SUN Yu-gang
2018, 39(10):133-137. DOI: 10.13386/j.issn1002-0306.2018.10.025
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Identification of biofilm-forming bacteria and remove of the Proteus biofilm in chilled pork
ZHU Chen, LI Man-ning, WANG Rui, LIU Bian-fang, SONG Qiao-zhi, XIA Xiao-dong
2018, 39(10):138-142. DOI: 10.13386/j.issn1002-0306.2018.10.026
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Enhancement of exopolysaccharides production in L. bulgaricus by intense pulse light mutagenesis
TAO Yu-shi, ZHANG Bai-qing
2018, 39(10):143-148. DOI: 10.13386/j.issn1002-0306.2018.10.027
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Antioxidant activities of bioactive components in different species and parts of pitayas fermentation
LU Dong-mei, ZENG Jing-ya, PAN Jin-quan, LIN Hong-ping, JIANG Bian
2018, 39(10):149-153. DOI: 10.13386/j.issn1002-0306.2018.10.028
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The changing of eating quality of duck blood fermented by Penicillium nalgiovense
SUN Yong-cai, SUN Jing-xin, WANG Bao-wei, HUANG Ming, XU Xing-lian, YU Bing
2018, 39(10):154-158. DOI: 10.13386/j.issn1002-0306.2018.10.029
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Effects of four kinds of contact surfaces on formation of Bacillus cereus biofilm
XIA Jun-fang, LU Yan, GULi-Na-zi, MA Yao, MU Li-deng, YU Kai, LIU Xia, LI Xiao-yan, WANG Wei, ZHANG Ya-nan, WU Yun
2018, 39(10):159-163,173. DOI: 10.13386/j.issn1002-0306.2018.10.030
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Flavor improvement of sea-buckthorn wine fermented by the combination of Staphylococcus Pasteuri TS-82 and Saahavomyces cerevisiae
ZHU Ming-ming, HE Hong-ju, FAN Ming-tao, RAN Jun-jian, MA Han-jun
2018, 39(10):164-168,181. DOI: 10.13386/j.issn1002-0306.2018.10.031
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Optimization of extraction process of limonin from the Zhi Que' endocarp by central composite design-response surface methodology
SUN Xiao-wen, PENG Ying, HE Wan-ying, LI Xiao-yan, PAN Si-yi
2018, 39(10):169-173. DOI: 10.13386/j.issn1002-0306.2018.10.032
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Applied research of sweet potato leaf powder in three flour products
JIANG Shi-qi, ZHANG Miao-xin, FU Hai-qing
2018, 39(10):174-181. DOI: 10.13386/j.issn1002-0306.2018.10.033
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Study on extraction optimization of the polysaccharides from Sepia pharaonis viscera and its antioxidant activities, moisture-absorption and moisture-retention properties
SUN Yu-lin, LUO Qin-qin, FENG Zi-xin, WEN Jing, ZHAO Juan, TIAN Li, XU Le-le, LI Yong-qin, LI Rui, CHEN Dao-hai
2018, 39(10):182-189. DOI: 10.13386/j.issn1002-0306.2018.10.034
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Optimization of extraction technology by response surface methodology and inoxidizability of total flavonoids from Tricyrtis maculata Machride
YAN Rui, ZHAO Hua
2018, 39(10):190-196,203. DOI: 10.13386/j.issn1002-0306.2018.10.035
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Pyrolysis characteristics of soybean oil and composition analysis of biomass pyrolysis oil
KANG Jia, ZHENG Yun-wu, YANG Xiao-qin, LIU Can, ZHENG Zhi-feng, HUANG Yuan-bo
2018, 39(10):197-203. DOI: 10.13386/j.issn1002-0306.2018.10.036
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Preparation of astaxanthin-loaded nanoemulsions by response surface methodology
WU Wan-yi, LI Lu, XIE Xin-an, LI Yan
2018, 39(10):204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037
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Ultrasonic-assisted ethanol extraction techniques of the total flavonoids from the leaves of Canarium album by response surface methodology
XIANG Zhao-bao, WU Xiao-ling, ZHONG Xue
2018, 39(10):211-215,221. DOI: 10.13386/j.issn1002-0306.2018.10.038
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Optimum processing of Osmanthus essential oil microcapsule
ZHENG Yi, YU Yi-qin, HUANG Chen, CHEN Yuan, DONG Sha-sha
2018, 39(10):216-221. DOI: 10.13386/j.issn1002-0306.2018.10.039
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Study on microencapsulation of polyphenols in lotus solid waste by spray drying
YAN Zheng, ZHANG Hai-hui, LI Ya-qun, DUAN Yu-qing, ZHANG Di, LU Yu-hong, SUN Ji-ping
2018, 39(10):222-227. DOI: 10.13386/j.issn1002-0306.2018.10.040
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Study on process optimization of soft candy with hericium and agar
TIAN Qi-ying
2018, 39(10):228-230,245. DOI: 10.13386/j.issn1002-0306.2018.10.041
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Effect of hydrolysis process on quercetin content in Tartary buckwheat extract and its pharmacokinetics
ZHENG jin, ZHUO Hong-yi, SONG Yu, DAI Li-ping, DENG Yuan-yuan, ZOU Liang, CHEN Hui-juan
2018, 39(10):231-235,334. DOI: 10.13386/j.issn1002-0306.2018.10.042
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TGase and hydroxypropyl methyl cellulose improved properties of whey protein edible film
SUN Li-na, JIANG Shu-juan, GUO Lian-dong, QIAN Fang, TUO Yan-feng, MU Guang-qing
2018, 39(10):236-239,250. DOI: 10.13386/j.issn1002-0306.2018.10.043
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Determination of aluminum and titanium in sweet potato vermicelli by ICP-MS
LUO Cheng, SHEN Lei, WU Ze-Jun
2018, 39(10):240-245. DOI: 10.13386/j.issn1002-0306.2018.10.044
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Simultaneous determination of lactic acid and acetic acid in enzyme solution by high performance liquid chromatography
YANG Yu-kun, SONG Jia, QIAO Shen, GUO Yuan-yuan, CHANG Yuan-yuan, WANG Xing-hua
2018, 39(10):246-250. DOI: 10.13386/j.issn1002-0306.2018.10.045
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Establishment of Taqman fluorescence quantitative PCR assay for bovine derived ingredients in meat products
LI Liang, ZHAO Xin, LIU Na, SHANG Hong-li, WANG Yong, LAN Qing-kuo, BAI Yun, WANG Ning
2018, 39(10):251-254,261. DOI: 10.13386/j.issn1002-0306.2018.10.046
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SPME-GC/MS combined with AMDIS analysis of the volatile compounds in fish sauce from different origins
FU Ao, ZHAO Li, YUAN Mei-lan, LIU Hua, JIANG Yong
2018, 39(10):255-261. DOI: 10.13386/j.issn1002-0306.2018.10.047
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Effect of different processing methods on sesame flavor
ZHANG Miao, LIU Guo-qun, JIA Hong-feng, HUANG Xiao-qin, WEN Fen, SHAO Xue-mei
2018, 39(10):262-266,271. DOI: 10.13386/j.issn1002-0306.2018.10.048
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Molecularly imprinted polymer as artificial antibody in enzyme-linked immunosorbent assay for the determination of enrofloxacin
LV Chun-hui, LIU Hao, FANG Guo-zhen, WANG Shuo
2018, 39(10):267-271. DOI: 10.13386/j.issn1002-0306.2018.10.049
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Analysis of the volatile components in Armillaria mellea by HS-SPME/GC-MS
WANG Ni
2018, 39(10):272-274. DOI: 10.13386/j.issn1002-0306.2018.10.050
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Effects of different orange varieties on the aromatic composition of orange wine
LIU Kun-yi, WANG Qi, ZHENG Jia, YUAN Hua-wei, WU Xia
2018, 39(10):275-279,284. DOI: 10.13386/j.issn1002-0306.2018.10.051
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Effects of sodium isoascorbate treatment on the postharvest quality of Pruns armeniaca L. fruit during shelf life
XU Li-min, HAN Yan-wen, JIANG Wei-bo, WANG Bao-gang, LI Wen-sheng, WANG Yun-xiang
2018, 39(10):280-284. DOI: 10.13386/j.issn1002-0306.2018.10.052
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Effects of zanthoxylum bungeanum extract on the quality of prepared pork patties during chilled storage
HOU Qin, LI Shu-wen, WANG Yan, ZHAO Yin-yu, ZHOU Guang-hong, ZHANG Wan-gang
2018, 39(10):285-291,297. DOI: 10.13386/j.issn1002-0306.2018.10.053
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Effect of SO2 fumigation on cell ultrastructure and the content of anthocyanins of red globe grape
ZHANG Lei, XU Jing, WEI Jia, ZHANG Zheng, WU Bin
2018, 39(10):292-297. DOI: 10.13386/j.issn1002-0306.2018.10.054
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Inhibitory activity of sulfur dioxide preservative on Botrytis cinerea of Muscat Hamburg table grapes
TIAN Jing, XUE Mei-zhao, YI Hui-lan
2018, 39(10):298-302. DOI: 10.13386/j.issn1002-0306.2018.10.055
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Composition analysis and nutritional evaluation of different parts of Decapterus maruadsi
WANG Shuang, ZHOU Ai-mei, DAI Ze-wei, YANG Xiao-bin, WANG Jin, HUANG Wei-chao
2018, 39(10):303-307,314. DOI: 10.13386/j.issn1002-0306.2018.10.056
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Effects of Lactobacillus casei SY13 and its symbiotic on the abundance of Akkermansia muciniphila in mice intestine tract
TI Pan-pan, WANG Jian-ming, PANG Xiao-yang, LV Jia-ping
2018, 39(10):308-314. DOI: 10.13386/j.issn1002-0306.2018.10.057
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Anti-fatigue effect of enzymatic hydrolysates from Auxis tapeinosom dark muscle protein
CHEN Yi-ming, CAO Wen-hong, ZHANG Chao-hua, LU Hong-yu, ZENG Shao-kui, GAO Jia-long, ZHENG Hui-na
2018, 39(10):315-319,323. DOI: 10.13386/j.issn1002-0306.2018.10.058
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Nutritional ingredient analysis of the flowers and leaves of dried Tsingtao flower
SHANG Jun-ke, YAN Xiu-yu, LUO Xu-lu, LIU Yun, WANG Yu-feng, HUANG Xiang-yang, ZHAO Ping
2018, 39(10):320-323. DOI: 10.13386/j.issn1002-0306.2018.10.059
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The effect of taurine on weight loss and lipid reduction in rats
ZHAO Yu-xing, CAO Xue-lian, GUO Jun-xia, ZHANG Jing, ZHANG Yan-zhen, CHEN Wen
2018, 39(10):324-329. DOI: 10.13386/j.issn1002-0306.2018.10.060
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Application research progress on loop-mediated isothermal amplification in food safety detection
FAN An-ni, SHE Zhi-yun, ZHANG Juan, ZHOU Chen-qing, LIANG Yu-bin
2018, 39(10):330-334. DOI: 10.13386/j.issn1002-0306.2018.10.061
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Progress of functionalized nano probe based on aptamer in food safety and detection
ZHOU Ying-zhuo, WANG Xin, LIU Bao-lin
2018, 39(10):335-341. DOI: 10.13386/j.issn1002-0306.2018.10.062
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Present situation and development prospects for application of rapid detection technology in aquatic product
ZHENG Lin, WANG Xiao-bo
2018, 39(10):342-346. DOI: 10.13386/j.issn1002-0306.2018.10.063
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Progress on the effects of pretreatment and drying on quality of potato flour
TIAN Jun-li, ZHANG Yu-rong
2018, 39(10):347-351. DOI: 10.13386/j.issn1002-0306.2018.10.064
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