Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Comparative Analysis of the Differences between Self-Made Natto with Different Soybean and Market-Purchased Natto
LIU Qi, CHEN Jing, ZHANG Pei-na, ZHU Wei-shan, JIANG Li-wen
2018, 39(20):1-5. DOI: 10.13386/j.issn1002-0306.2018.20.001
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Dynamic Changes of Physicochemical Indexs in Fermented Meat Rice during Fermentation
ZHANG Yao, GONG Ke, WANG Si-yi, BAI Juan, WANG Xue-rui, WANG Cheng-ming
2018, 39(20):6-11,17. DOI: 10.13386/j.issn1002-0306.2018.20.002
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Relationship between the Degradation of Longest Back Muscle Talin and Drop Loss Rate in Pork
YANG Ru-nan, LI Yan-qing, CHEN Tao
2018, 39(20):12-17. DOI: 10.13386/j.issn1002-0306.2018.20.003
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Effect of Sodium Chloride Content on Gel Properties and Structure of Tilapia Fish Skin Gelatin
LIU Xiang, ZHANG Cheng-qiang, HUANG Yi-qun, FAN Yu-xia, LAI Ke-qiang
2018, 39(20):18-24. DOI: 10.13386/j.issn1002-0306.2018.20.004
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Preparation of Biomass Activated Carbon from Pomelo Peel and Its Adsorption of Textile Dye and Formaldehyde
PANG Yue-hong, LIU Juan, SUN Meng-meng, WANG Li, SHEN Xiao-fang
2018, 39(20):24-29. DOI: 10.13386/j.issn1002-0306.2018.20.005
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Effect of Chitosan on the Rheological Properties of Wheat Flour Dough
SHEN Hai-bin, YANG Hang, WANG Yue-hui, LIU Li
2018, 39(20):30-34,40. DOI: 10.13386/j.issn1002-0306.2018.20.006
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Flavor Changes of Antarctic Krill Shrimp Surimi during Thermal Processing
LI Miao-miao, WANG Yu, XUE Yong, LI Zhao-jie, XUE Chang-hu
2018, 39(20):35-40. DOI: 10.13386/j.issn1002-0306.2018.20.007
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Suitable Harvest Time of Main Wine Grape in Xinjiang
PENG Yuan-yuan, ZHOU Long, DONG Kai-xiang, LIU Chun-yan, DU Zhan-cheng
2018, 39(20):41-46. DOI: 10.13386/j.issn1002-0306.2018.20.008
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Effect of Cultivation Altitudes on Phenolics Compounds Content, Antioxidant Activities and Ester Aromatic Components of Merlot and Cabernet Sauvignon Wines
LIU Wei, ZHONG Qi, FU Wei, LUO Ling, LIU Xu, ZHANG Hong
2018, 39(20):47-54. DOI: 10.13386/j.issn1002-0306.2018.20.009
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Formulation Optimization of Emulsifiers in the Palm-based Liquid Shortening and Its Application
GUO Xun-lian, FANG Jia-xing, XU Qing-lian, XING Ya-ge, NIU Yue-ting
2018, 39(20):55-60. DOI: 10.13386/j.issn1002-0306.2018.20.010
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Synthesis and Characterization of the β-cyclodextrinmonomers with Vinyl Functional Groups
ZHU Pin-pin, HAN Xiao, JIANG Hao, LING Hui-bo, ZHANG Guo-quan
2018, 39(20):61-65,71. DOI: 10.13386/j.issn1002-0306.2018.20.011
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Effects of Different Polarity Fractions of Radish Leaf Ethanol Extracts on Lifespan of Drosophila melanogaster
LUO Xiao-ping, ZHANG Hai-hui, DUAN Yu-qing, HUANG Ting, CHEN Guang-ying
2018, 39(20):66-71. DOI: 10.13386/j.issn1002-0306.2018.20.012
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Preliminary Study on Maillard Reaction Products of Chicken Bone Extract Hydrolysate by Membrane Separation
LI Xia, SHEN Qing-shan, HU Li, ZHANG Chun-hui, TANG Chun-hong, ZHENG Qian-kun
2018, 39(20):72-78,150. DOI: 10.13386/j.issn1002-0306.2018.20.013
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Inhibitory Activity of Thymol and Carvacrol Against Cronobacter sakazakii
JIA Zhen-yu, SUN Hui-hui, HAO Xu-sheng, KANG Shen-min, ZHENG Xiao-ying, GUO Du, SUN Yi, SHI Chao, XIA Xiao-dong
2018, 39(20):79-86. DOI: 10.13386/j.issn1002-0306.2018.20.014
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Optimal Conditions of Banana Oligosaccharide on the Proliferation of Lactobacillus rhamnus
FAN Yuan-yuan, LUO Shi-yong, ZHENG Bing, SU Xue-qun, WANG Juan
2018, 39(20):86-91. DOI: 10.13386/j.issn1002-0306.2018.20.015
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Purification of Antibacterial Protein from Arugula (Eruca sativa Mill.) Seeds and Its Antifungal Activity
ZHANG Yao, WANG Cai-cheng, YUAN Su-su, ZHANG Wei-wei, YE Xiu-juan
2018, 39(20):92-97. DOI: 10.13386/j.issn1002-0306.2018.20.016
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Optimization of Conditions for Using Rhizopus Chinesis 12 to Ferment and Produce Semen Sojae Praeparatum With High-activity Fibrinolytic Enzyme
WEN Jia-min, CAI You-lin, LI Pan, JIANG Zhuo, XIAO Nan, LIANG Zuan-hao, DU Bing
2018, 39(20):98-104,111. DOI: 10.13386/j.issn1002-0306.2018.20.017
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Mechanism of 732 Cation-Exchange Resins on the Promotion of Whole Cells'Glutamate Decarboxylase Activity
YANG Sheng-yuan, GUO Wen-yi, LI Zi-jun, SU Qiao-yun, HUANG Hui-ling, ZENG Chan, PENG Luo-hui
2018, 39(20):105-111. DOI: 10.13386/j.issn1002-0306.2018.20.018
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Preparation Process and Antioxidative Activity of Selenium-Glutathione-enriched Hansenula polymorpha
QIAN Wei-dong, LIU Chan-chan, WANG Ting, SHEN Lan-fang, LI Yong-dong
2018, 39(20):112-117. DOI: 10.13386/j.issn1002-0306.2018.20.019
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Optimization of Extraction Process of Volatile Oil from Different Lycium barbarum L.and Analysis of Its Difference in Yield
WU Qi-kang, TIAN Xiao-jing, HU Cheng-xiang, WANG Li-ping, GU Xiao-fang, GUI Rong-juan, ZHENG Mei-hui, CHAI Chun-rong
2018, 39(20):118-122. DOI: 10.13386/j.issn1002-0306.2018.20.020
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Optimization of Ethyl Esterification Process of Refined Sardine Oil by Response Surface Methodology
ZHANG Meng-na, SONG Gong-shuai, PENG Xi, XUE Jing, DAI Zhi-yuan
2018, 39(20):122-127. DOI: 10.13386/j.issn1002-0306.2018.20.021
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Preparation and Characterization of Cassava Starch Nanoparticles with Radiation of Microwave and Ultrasonic
SUN Jin, LIU Fang, HE Hui-quan, QIN Juan, GAO Feng-yuan, KOU Zong-liang, LAN Ping, LIAO An-ping
2018, 39(20):128-134,140. DOI: 10.13386/j.issn1002-0306.2018.20.022
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Optimization of Preparation Process of Chitin from Penaeus Vannamei by Microwave Assisted Method
LAN Wei-bing, XU Kai-ping, HAN Xin, CHEN Mei-hua
2018, 39(20):135-140. DOI: 10.13386/j.issn1002-0306.2018.20.023
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Optimization of Ionic Liquid-Assisted Microwave Extraction of Amentoflavone from Selaginella Doederleinii
WANG Gang, LI Dan, JIANG Feng-qin, ZENG Di-ju, XIE Xian-yu, HE Yu-qi
2018, 39(20):141-145. DOI: 10.13386/j.issn1002-0306.2018.20.024
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Optimization of Microwave Assisted Enzymatic Preparation Process of Chitooligosaccharides by Response Surface Method
LI Dan-dan, MA Ying, BAI Yun, ZHANG Li-bin, ZHANG Xiao, ZHANG Zhen
2018, 39(20):146-150. DOI: 10.13386/j.issn1002-0306.2018.20.025
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Optimization of Preparation of Hypotensive Peptide from Platycephalus Indicus by Enzymatic Method and Its Component Analysis
XU Qian, DAI Yao, ZHAO Yong-hui, GUAI Le-le, LIU Xiao-pan, ZHANG Zhong-tang, WANG Xi, WANG Xiang-peng, PAN Sai-kun
2018, 39(20):151-157,164. DOI: 10.13386/j.issn1002-0306.2018.20.026
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Extraction Process of Insoluble Dietary Fiber from Lotus Root Residue and Its Physicochemical Properties Analysis
WU Qiang, CHEN Tao, ZHU Shan, ZHU Tie-hua, LI Yan-qing, YANG Ru-nan, LI Hua-jian, SHU Guo-tao, XU Jia-yin
2018, 39(20):158-164. DOI: 10.13386/j.issn1002-0306.2018.20.027
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Optimization of Hot Air Assisted Far-Infrared Dying Parameters of Dried Meat Slice and Its Quality Research
YAO Fang, LIU Jing, ZHANG Jing, CHU Jie-ming, ZHAO Rui-jing, LI Quan
2018, 39(20):165-172. DOI: 10.13386/j.issn1002-0306.2018.20.028
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Optimization of the Extraction Process for Flavonoids from Yam Bulbil and Their Antioxidant Activities
MAO Yu, LONG Yuan-chun, DENG Ze-yuan, ZHANG Bing, LI Hong-yan
2018, 39(20):173-179. DOI: 10.13386/j.issn1002-0306.2018.20.029
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Optimization of Extraction and Optimization of Total Flavonoids from Tussilago Farfara L.and Anti-hyperlipidemic and Anti-oxidative Effects
LIU Bei, GAO Chao, QIU Yue, SHEN Ming-hao
2018, 39(20):180-185. DOI: 10.13386/j.issn1002-0306.2018.20.030
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Optimization of Varying Temperature and Pressure Puffing Drying for Lentinus edodes Chips
LIU Zeng-qiang, DENG Lin-shuang, DING Wen-ping, WANG Yue-hui, ZHUANG Kun, WANG Guo-zhen
2018, 39(20):186-193,199. DOI: 10.13386/j.issn1002-0306.2018.20.031
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Formulation Optimization for the Tartary Buckwheat-Wheat Mixed Flour Noodles
WU Tao, WU Xiao-yu, YUAN Xu, ZHANG Ping, LIU Yu-shu, CHE Zhen-ming, ZHOU Wen-hua, LI Wei-li
2018, 39(20):194-199. DOI: 10.13386/j.issn1002-0306.2018.20.032
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Determination of the Total Phenolic Content from Cherry Wine by Folin-ciocalteu Method Optimized by Response Surface Methodology
WU Peng, JIA Chao-shuang, LI Xiang-yang, ZHOU Tao, FAN An-qi, XU Ruo-ying, TANG Lu-ying, SUN Yu-gang
2018, 39(20):200-206,211. DOI: 10.13386/j.issn1002-0306.2018.20.033
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Quantitative Analysis of Deltamethrin Pesticide Residues in Apple Juice Based on Surface Enhanced Raman Scattering
LIU Cui-ling, HU Ying, XING Rui-xin, SUN Xiao-rong, XU Ying-ying
2018, 39(20):207-211. DOI: 10.13386/j.issn1002-0306.2018.20.034
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Rapid Determination of Lactic Acid in Base Liquor Based on Near Infrared Spectroscopy
GUO Yu-shan, LIU Jian-xue, LI Xuan, HAN Si-hai, LI Pei-yan, XU Bao-cheng, LUO Deng-lin
2018, 39(20):212-216. DOI: 10.13386/j.issn1002-0306.2018.20.035
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Analysis of Fat Content and Fatty Acid Composition in Muscles of 15 Species of Freshwater Fish
HAN Ying-xue, LIN Wan-ling, YANG Shao-ling, LI Lai-hao, HUANG Hui, YANG Xian-qing, WANG Jin-xu, WU Yan-yan, ZHAI Hong-lei, HAO Shu-xian
2018, 39(20):217-222. DOI: 10.13386/j.issn1002-0306.2018.20.036
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Determination of Bisphenol A in Two Kinds of Drinks by High Performance Liquid Chromatography with Immunoaffinity Column Purification
WANG Yong, HUANG Zi-le, LI Rong, WU Bing, ZHENG Chuan-fa, CHEN Ding-hu, QIU De-yi
2018, 39(20):223-226. DOI: 10.13386/j.issn1002-0306.2018.20.037
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Rapid Determination of Citric Acid and L-malic Acid Content for Pear Juice by Near Infrared Spectroscopy
TIAN Jing, LI Qiao-ling
2018, 39(20):227-232. DOI: 10.13386/j.issn1002-0306.2018.20.038
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Establishment and Evaluation of Time-Resolved Fluorescence Immunochromatographic Assay for Detecting Deoxynivalenol
ZHANG Dong-sheng, YAN Yi-lin, XIONG Xiao-hui, DONG Man-jia, YOU Jing-jing, ZHANG Yi-ping
2018, 39(20):233-239. DOI: 10.13386/j.issn1002-0306.2018.20.039
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Determination of Sodium Chloride Content in High Salt Food by ICP-AES with Sub-sensitive Wave Line
ZHANG Li-xia, ZENG Li, ZHENG Ying-xin, GUO Qing-yuan, XIE Jun-qian, GUO Han-cheng
2018, 39(20):240-243. DOI: 10.13386/j.issn1002-0306.2018.20.040
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Analysis of Compostion and Content of Polyphenols in Qingyang Red Fuji Apple
HAN Ming-hu, WANG Chun-lin, HU Hao-bin, WU Yun, ZHANG La-la
2018, 39(20):244-248. DOI: 10.13386/j.issn1002-0306.2018.20.041
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Dynamic Changes of Tropical TVB-N Components in Refrigerated Scophthalmus maximus and Penaeus vannamei on HS/SPME-GC/MS Analysis
CHAO Qing-qing, ZHOU He-cai, CAO Li-min, LIN Hong, SUI Jian-xin
2018, 39(20):249-255. DOI: 10.13386/j.issn1002-0306.2018.20.042
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Effects of Natural Compound Preservatives on the Quality of Northern Pacifis Squid and the Content of Formaldehyde in the Body
CHEN Xi-feng, YAN Yu, XIE Jun, TAO Ning-ping, XU Chang-hua, WANG Xi-chang
2018, 39(20):256-260. DOI: 10.13386/j.issn1002-0306.2018.20.043
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Effect of Temperature on Modified Atmosphere Packaging Soft-Boiled Chicken
LI Ming, WANG Hu-hu, XU Xing-lian, ZHOU Guang-hong
2018, 39(20):261-267. DOI: 10.13386/j.issn1002-0306.2018.20.044
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Effect of 1-MCP Treatment on Postharvest Browning and Chlorophyll Breakdown Pathway Related Genes in Grape Rachis
LI Ju-peng, FU Mao-run, YANG Xiao-ying
2018, 39(20):268-273,285. DOI: 10.13386/j.issn1002-0306.2018.20.045
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Effects of Theaflavins,Thearubigins and Theabrownine on Intestinal Flora in Rats Fed with High-fat Diet
JIANG Hui-ying, MA Yu-xian, ZENG Wen-zhi, LEI Zheng-yan, ZHOU Huan, LIU Zhi-jun, NI Li, YANG Jiang-fan
2018, 39(20):274-279,351. DOI: 10.13386/j.issn1002-0306.2018.20.046
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Mitochondrial Protection of Stichopus japonicus Crude Polysaccharide and Its Underlying Mechanism
WEI Hao-hua, ZHANG Hong-ling, LI Xing-tai
2018, 39(20):280-285. DOI: 10.13386/j.issn1002-0306.2018.20.047
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Effect of Amygdalus mongolica Oil on the Liver and Mechanisms in Hyperlipidemic Rats
ZHENG Qian-nan, FENG Chang-mei, WU Tong, ZHOU Hong-bing, SHI Song-li
2018, 39(20):286-292. DOI: 10.13386/j.issn1002-0306.2018.20.048
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Protective Effects of Fibrinolytic Enzyme of Lyophyllum ulmarium on LPS-Induced Liver Injury in Rats
LIU Xue, WANG Yu-jiao, SHEN Ming-hua
2018, 39(20):293-297. DOI: 10.13386/j.issn1002-0306.2018.20.049
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Comparison of Nutritional Quality of Guinea Fowl and Royal Chicken
XI Bin, CHEN Xiao-wei, GUO Tian-fen, LI Wei-hong, YANG Xiao-ling, GAO Ya-qin
2018, 39(20):298-302,307. DOI: 10.13386/j.issn1002-0306.2018.20.050
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Metabolomics Study of Pleurotus ostreatus Polysaccharides on the Treatment of Acute Liver Injury in Rats based on Gas Chromatography-Mass Spectrometry
ZHANG Yan, LI Hui, MAN Cheng-yun, LU Jing, YU Hai-wei
2018, 39(20):303-307. DOI: 10.13386/j.issn1002-0306.2018.20.051
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Research Progress on the Influence of Freezing Factor on the Quality of Aquatic Products and the Research on Freezing and Preservation
CAI Lu-yun, TAI Rui-rui, CAO Ai-ling, WANG Jing, ZHOU Xiao-min, GUAN Rong-fa, ZHANG Yu-hao, ZHAO Yuan-hui, LI Jian-rong
2018, 39(20):308-313,319. DOI: 10.13386/j.issn1002-0306.2018.20.052
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Research Progress on Detection Techniques for Animal Derived Food Safety
CUI Zhen-kun, ZHOU Wei, HU Liang-bin, MO Hai-zhen, DONG Jian-guo, LI Hong-bo
2018, 39(20):314-319. DOI: 10.13386/j.issn1002-0306.2018.20.053
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Research Progress on Extraction,Purification and Application of Brown Pigment from Castaneamollissima(Chestnut) Shells
JIN Li-ming, CHEN Ke-meng, BAO Yan-chun, WANG Xiao-tong, QUAN Chun-shan, HU Wen-zhong
2018, 39(20):320-323. DOI: 10.13386/j.issn1002-0306.2018.20.054
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Research Progress of Superfine Grinding Technology in Tofu Processing
CHEN Jie, TAN Lin, ZHANG Qing, ZHANG Li-hua
2018, 39(20):324-329. DOI: 10.13386/j.issn1002-0306.2018.20.055
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Research Progress on Nutrient Composition,Health Functions and Product Development of Ziziphi Spinosae Folium
YAN Yan, FU Cai, DU Chen-hui
2018, 39(20):330-336,342. DOI: 10.13386/j.issn1002-0306.2018.20.056
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Research Progress of Chlorophyll and Its Derivatives from Edible Macroalga
DUAN Zhi-hong, YUAN Sheng-liang, LU Ying-nian, WU Ke-feng
2018, 39(20):337-342. DOI: 10.13386/j.issn1002-0306.2018.20.057
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Research Progress on Chemical Constituents and Pharmacological Effects of Passiflora edulis Sims
LIANG Qian, LI Yong-fu, LONG Ming-xiu, TIAN Zhu-xi, HE Yang-bo, SHI Bin
2018, 39(20):343-347. DOI: 10.13386/j.issn1002-0306.2018.20.058
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Analysis and Discussion of National Standard for Determination of Fat in Food
ZHANG Xiao-ting, PAN Jian-jun, WANG Zhi, SUN Chen-yue, YE Li, TANG Yan-li
2018, 39(20):348-351. DOI: 10.13386/j.issn1002-0306.2018.20.059
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