Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Physicochemical and Aroma Quality Changes of Oolong Tea in Modeling Process under Different Forces Models
ZHANG Yan, JIN Xin-yi, LIU Wei, LIN Hong-zheng, HUANG Yi-peng, ZHOU Yong-feng, WANG Jin
2018, 39(24):1-10,17. DOI: 10.13386/j.issn1002-0306.2018.24.001
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Quality Characteristics and Principal Component Analysis of Different Varieties of Millet Starch
LUO Hong-xia, WANG Li, JU Rong-hui, JIA Hong-liang, PAN Yan, LIN Shao-hua, ZHU Jian-chen
2018, 39(24):11-17. DOI: 10.13386/j.issn1002-0306.2018.24.002
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Kinetics for Quality Changes of Garlic Sprout during Stir-Frying Based on the Theory of Maturity Value
CHENG Fen, DENG Li, WANG Xiao, YU Bing-yan, XU Jia
2018, 39(24):18-23. DOI: 10.13386/j.issn1002-0306.2018.24.003
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Effects of Different Dry Yeast on Fermentation Characteristics of Sugarcane Juice
ZHENG Feng-jin, CHEN Gan-lin, MENG Yan-hong, LIN Bo, SUN Jian
2018, 39(24):24-28. DOI: 10.13386/j.issn1002-0306.2018.24.004
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Dissolution Characteristic of Shrimp Shells in 1-ethyl-3-methylimidazolium Acetate Ionic Liquid
GAO Jing, HE ya-min, CHEN Wei-feng, LI Yan, JI Hong-wu, LIU Shu-cheng, HAO Ji-ming
2018, 39(24):29-34. DOI: 10.13386/j.issn1002-0306.2018.24.005
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Effect of Heating Temperature on Myoglobin Structure with Spectroscopic Technologe
ZHU Shu-ran, ZHANG Miao, ZHOU Guang-hong, XU Xing-lian, LI Chun-bao
2018, 39(24):35-39. DOI: 10.13386/j.issn1002-0306.2018.24.006
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Effect of Phosvitin on the Proliferation of MC3T3-E1 Cells on the Chitosan Membrane
LI Shan-shan, HUANG Xi
2018, 39(24):40-45,50. DOI: 10.13386/j.issn1002-0306.2018.24.007
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Effects of Microwave Treatment on Conformation of Pectin
WANG Ri-si, WANG Shu-jie, HE Xiao-hong, CHEN Jun
2018, 39(24):46-50. DOI: 10.13386/j.issn1002-0306.2018.24.008
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Antioxidation Effect of 4 Antioxidants in Lard under UV Light
LIU Pin-hua, FENG Ya-juan, XIE Jing-wen, WANG Qi-xian, ZHANG Tian-shuang
2018, 39(24):51-56,61. DOI: 10.13386/j.issn1002-0306.2018.24.009
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The Stability and in Vitro Digestibility of Lectin from Tartary Buckwheat(Fagopyrum tataricum)
LI Chen, NING Li-na, CUI Xiao-dong, LI Jiao, WANG Zhuan-hua
2018, 39(24):57-61. DOI: 10.13386/j.issn1002-0306.2018.24.010
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Study on Antioxidant Active Fraction of Kaempferia galanga L.
XIANG Zhao-bao, WU Xiao-ling, ZHANG Li, WANG Cheng-yuan
2018, 39(24):62-66,71. DOI: 10.13386/j.issn1002-0306.2018.24.011
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Physicochemical Properties and Stability of Selenium-chelating Corn Oligopeptide
QIN Xiu-yuan, LIU Wen-ying, LIN Dan, CHEN Chao-yong, LU Jun, GU Rui-zeng, CAI Mu-yi, ZHANG Chun-le
2018, 39(24):67-71. DOI: 10.13386/j.issn1002-0306.2018.24.012
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Comparison of Juicing Performance of Different Varieties of Sweet Potato(Ipomoea batatas(L.)Lam.)
LIU Xing-yan, LI Xiao-yan, LI Geng, SONG Jun-jie, CHEN An-jun, TANG Rong
2018, 39(24):72-75,79. DOI: 10.13386/j.issn1002-0306.2018.24.013
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Bactericidal and Inhibitory Effect of Different Calcined Shell Powder
HU Xing-juan, SHEN Biao, YU Hui, ZHANG Jing, TENG Yue, XU Jun-hui
2018, 39(24):76-79. DOI: 10.13386/j.issn1002-0306.2018.24.014
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Effect of Onion Sauce Additions and Tumbling Time on Qualities and Storage Stability of Prefabricate Steak
DENG Si-yang, ZHANG Dai-yu, SHI Shuo, ZHONG Qiang, DU Xin, XIA Xiu-fang
2018, 39(24):80-85. DOI: 10.13386/j.issn1002-0306.2018.24.015
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Isolation,Identification of Active Ingredinents and Antioxidant Activity of Brown Pigments from Castanea mollissima Blume
WANG Fei-er, YANG Yue-jun, XU Jian, WU Yue, CAI Jian-feng, FU Qing, ZHENG Xiang-wei, LIU Yuan-cai, JIN Yu
2018, 39(24):86-91,96. DOI: 10.13386/j.issn1002-0306.2018.24.016
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Investigation of Texture of Mixed Gel of Porphyra haitanensis and Soy Protein
WANG Ling-zhao, YI Ze-quan, SU Lin, WANG Xue-min, DONG Zhi-guo, PAN Sai-kun, YAO Xing-cun, DU Yun-jian, QIU Chun-jiang
2018, 39(24):92-96. DOI: 10.13386/j.issn1002-0306.2018.24.017
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Early Detection of Potato Rot Disease Caused by Fungal Based on Electronic Nose Technology
HUANG Xing-yi, SUN Zhao-yan, TIAN Xiao-yu, YU Shan-shan, WANG Pei-chang, Joshua Harington Aheto
2018, 39(24):97-101. DOI: 10.13386/j.issn1002-0306.2018.24.018
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Optimization of Liquid Culture Conditions of Mycelium of Ramaria botrytis
YU Xuan-tong, CHEN Shuang-lin, HE Gang, LIN Xi, YAN Shu-zhen
2018, 39(24):102-108. DOI: 10.13386/j.issn1002-0306.2018.24.019
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Lactic Dehydrogenase Gene Related to Lactic Acid Production in Bacillus coagulans
SHI Peng, WANG Yong-hong
2018, 39(24):109-113. DOI: 10.13386/j.issn1002-0306.2018.24.020
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Incentive Mechanism of Triterpenoid Synthesis by Antioxidant Response in the Cultured Cyclocarya paliurus Cells under the Elicitation of Aspergillus niger Elicitor
LIU Ze-bo, XU Xiao-xiang, YIN Zhong-ping, XIONG Qiong-qiong, ZHAO Wen-jia, WANG Meng, CHEN Ji-guang, GUAN Xin-chen
2018, 39(24):114-121,127. DOI: 10.13386/j.issn1002-0306.2018.24.021
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Surface Properties and Adhesion Ability of 15 Lactic Acid Bacterias
ZHAN Meng, LI Bai-liang, WANG Cheng-feng, LI Hui-zhen, LI Zi-ye, HUO Gui-cheng
2018, 39(24):122-127. DOI: 10.13386/j.issn1002-0306.2018.24.022
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Tolerability of Weissella cibaria under Different Environmental Stresses
QIAN Yu, CHEN Xiao-yong, YI Ruo-kun, WANG Qiang, ZHAO Xin
2018, 39(24):128-133,138. DOI: 10.13386/j.issn1002-0306.2018.24.023
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Heterologous Expression and Biochemical Characterization of Soybean Trypsin Inhibitor
ZHANG Yan-qing, WANG Xin, SONG Peng, DONG Zi-xing, TIAN Kang-ming, JIN Peng, LIU Xiao-guang, WANG Zheng-xiang
2018, 39(24):134-138. DOI: 10.13386/j.issn1002-0306.2018.24.024
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Effects of Different Strains on Quality Characteristics of Fermented Soybean During Ripening
LI Xiang, ZHANG Mian-song, YIN Pei-pei, LIU Xue, JU Xiao-qing, Lee Si-Kyung
2018, 39(24):139-144,150. DOI: 10.13386/j.issn1002-0306.2018.24.025
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Protective Effect and Mechanism of Resveratrol on INS-1 Cell Injury Induced by Advanced Glycation End Products
ZHENG Xiao-mao, ZHANG Han-yu, CHEN Lin, RU Qin, LI Chao-ying
2018, 39(24):145-150. DOI: 10.13386/j.issn1002-0306.2018.24.026
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Process and Mechanism of Aqueous Enzymatic Extraction of Sunflower Seed Oil
LIU Yuan-yuan, LI Peng-fei, YANG Rui-jin, HAN Xin, ZHANG Wen-bin
2018, 39(24):151-156,163. DOI: 10.13386/j.issn1002-0306.2018.24.027
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Optimization of Ultrasonic-assisted Extraction of Total Triterpenoids from Fried Vaccaria segetalis and Its Antibacterial Activity
JING Bing-nian, WEI Lei, WANG Xue-fang, FAN Yi, LIU Yu-qing, CHEN Fei, ZHANG Hua-nan, MA Yan-ni, WEI Yue, LI Jian, LIANG Ya-hui, WANG Wei
2018, 39(24):157-163. DOI: 10.13386/j.issn1002-0306.2018.24.028
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Optimization on the Preparation of Flavor Precursor of Penaeus chinensis Seasoning by Flavour Protease Hydrolysis Technology
LI Fang-hao, ZHU Guang-qi, GUO Xiao-xun, HAN Xiao-xiang, TANG Xiu-juan, WANG Kui-wu, WANG Yan-bo
2018, 39(24):164-169,176. DOI: 10.13386/j.issn1002-0306.2018.24.029
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Optimization of Preparation Process of Calcium Carbonate Solid Lipid Particles and Its Compression Performance and Sensory Characteristics
HE Ya-ting, ZHANG Kun, LI Shuai, GAO Yu-jing, QIU Jie, WU Dan, TONG Hong-zhen, YAO Xiao-lin
2018, 39(24):170-176. DOI: 10.13386/j.issn1002-0306.2018.24.030
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Optimization of the Modification Process of Water-soluble Dietary Fibers in Soybean Meal by Blasting Extrusion Processing-complex Enzyme Hydrolysis
LI Yang, WU Chang-ling, AN Ran, WANG Dong-mei, LI Bo, CHEN Long, WANG Zhong-jiang, JIANG Lian-zhou, FAN Zhi-jun
2018, 39(24):177-182,191. DOI: 10.13386/j.issn1002-0306.2018.24.031
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Optimization of Enzymatic Hydrolysis of Aquacultured Sea Cucumber Apostichopus japonicus in Fujian and Protective Effects of Enzymatic Hydrolysate against Hydrogen Peroxide in Human Vascular Endothelial Cells EA.hy926
PAN Nan, WU Jing-na, SU Yong-chang, CHEN Bei, SU Jie, ZHENG Sheng-yang, LIU Zhi-yu
2018, 39(24):183-191. DOI: 10.13386/j.issn1002-0306.2018.24.032
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Optimization of Extraction Process of Flavonoids from Bergamot and Its Antioxidative Activity in Vitro
WANG Jin, LUO Xu-guang, ZHU Yuan-wei, ZHANG Yu-min, HUANG Kai-xin, CHEN Han-min, XIAO Su-yao, ZHOU Ai-mei
2018, 39(24):192-197. DOI: 10.13386/j.issn1002-0306.2018.24.033
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Optimization of Decoloration Process of Zizyphi Spinosae Semen Polysaccharide by Response Surface Methodology
LIN Ting-ting, FANG Lei-lei, ZHANG Ya-xin, LI Yi-xuan, CAI Dan-dan, ZHANG Yan-qing, XIE Jun-bo
2018, 39(24):198-202,208. DOI: 10.13386/j.issn1002-0306.2018.24.034
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Research of Debranched Indica Rice Starch including Three Kinds of Aroma Compounds
MENG Xin, ZHOU Yi-bin
2018, 39(24):203-208. DOI: 10.13386/j.issn1002-0306.2018.24.035
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Selection of Red Raspberry Juice Clarifier and Optimization of Its Clarification Process
RAO Yan-yan, FENG Jian-wen, GONG Li-feng, LIU Chang, TIAN Zhi-li, WANG Jin-ling
2018, 39(24):209-215,221. DOI: 10.13386/j.issn1002-0306.2018.24.036
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Optimization of Fermentation Process of Opuntia dillenii Polysaccharide and Its Anti-inflammatory Efficacy
LIU Ping-ping, LI Meng, WANG Chang-tao, XIE Ya-fei, ZHAO Dan, ZHANG Jia-chan
2018, 39(24):216-221. DOI: 10.13386/j.issn1002-0306.2018.24.037
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Formula Optimization of Blueberry Pomace Dietary Fiber Cake
ZHANG Ya-na, GUO li, CHAI Yun-lei, XIA Tong, LI Xu-ke
2018, 39(24):222-226,233. DOI: 10.13386/j.issn1002-0306.2018.24.038
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Research Progress on Consumer Food Safety Satisfaction Based on Knowledge Graph
NIU Zhe, TONG Mao-di, CHEN Ting-qiang, SUN Xin-lei
2018, 39(24):227-233. DOI: 10.13386/j.issn1002-0306.2018.24.039
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Quantiative Analysis Multi-components by Single-marker for the Determination of 5 Non-Volatile in Edible Roses
XU Jia-yi, ZHANG Yu, WANG Jiao, LIANG Guang-fei, SHI Yan-mei, WU Qing
2018, 39(24):234-239,245. DOI: 10.13386/j.issn1002-0306.2018.24.040
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Determination of the Content of 4 Flavonoids in Ampelopsis grossedentatas Leaves by HPLC
FENG Chun, ZHANG Ni, ZHOU Da-ying, JIAO Si-qi, WU Shao-jin, ZOU Rong-can, YU Zheng-wen
2018, 39(24):240-245. DOI: 10.13386/j.issn1002-0306.2018.24.041
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Comparative Analysis of Volatile Components in Fu brick Tea by Simultaneous Distillation and Headspace Solid-phase Micro-extraction
LI Yong-di, HUANG Yan, LIU Xing-yi, ZHANG Yi-yang, LIU Zhong-hua, HUANG Jian-an, LI Qin
2018, 39(24):246-252. DOI: 10.13386/j.issn1002-0306.2018.24.042
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Changes of Volatile Compounds in Vanilla Beans during Curing Process
HONG Ying-hua, GU Feng-lin, CAI Ying-ying, XU Fei, FANG Yi-ming
2018, 39(24):253-259,265. DOI: 10.13386/j.issn1002-0306.2018.24.043
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Analysis of the Chemical Compositions in Processing By-products from Different Tea
WANG Wei-wei, SHI Li-ting, YU Lu-ting, JIANG He-yuan, ZHANG Jian-yong
2018, 39(24):260-265. DOI: 10.13386/j.issn1002-0306.2018.24.044
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Analysis of Volatile Flavor Compounds Changes during Salted Spanish Mackerel Processing by Electronic Nose and SPME-GC-MS
WANG Yu, ZHAO Yan-ning, XUE Yong, LIU Sheng-nan, XUE Chang-hu
2018, 39(24):266-272. DOI: 10.13386/j.issn1002-0306.2018.24.045
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Analysis and Identification of Characteristic the Component of Aroma Compounds from E. angustifolia Flowers
ZHANG Yu, DAI Chen-xi, SHI Xue-wei, ZHANG Yu-chen, CHENG Wei-dong
2018, 39(24):273-280. DOI: 10.13386/j.issn1002-0306.2018.24.046
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Comparative Analysis of Volatile Components in Different Parts of Three Species of Sargassum
LI Hong, DANG Chen-yang, ZHANG Jin-rong
2018, 39(24):281-288,293. DOI: 10.13386/j.issn1002-0306.2018.24.047
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Effect of Baking Time on Flavour Quality of Okra Seed Based on Electronic Tongue and Electronic Nose
WEN Pan, XUE Chang-feng, PEI Zhi-sheng, GONG Wei-jie, ZHUO Xian-qin, XU Yun-sheng
2018, 39(24):289-293. DOI: 10.13386/j.issn1002-0306.2018.24.048
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Rapid Determination of Ten Chemical Drugs for the Treatment of Cough and Asthma added Illegally in Herbal Tea by HPLC -MS/MS Coupled with Modified QuEChERS
ZHANG Ke-ming, XU Yang-biao, LIU Xiang-hong, ZHAO Zhuang, DENG Ming
2018, 39(24):294-297,308. DOI: 10.13386/j.issn1002-0306.2018.24.049
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Effect of Controlled Freezing Point Storage on Chicken Breast Characteristic during Aging after Post-mortem
WANG Zheng-rong, ZHAO Sheng-ming, LI Ya, ZHU Ming-ming, HE Hong-ju, MA Han-jun
2018, 39(24):298-301,308. DOI: 10.13386/j.issn1002-0306.2018.24.050
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Effects of Different Precooling Temperature on Texture and Color of Micropterus salmoides during Ice Storage
HUANG Hui, ZHENG Lu-hong, LI Lai-hao, YANG Xian-qing, WEI Ya, ZHAI Hong-lei, WU Yan-yan, ZHANG Ying, HAO Shu-xian
2018, 39(24):302-308. DOI: 10.13386/j.issn1002-0306.2018.24.051
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Scavenging Effect of Lycopene on Free Radical of Human Serum
CHEN Jian-ping, CHEN Xi, ZHONG Sai-yi, QIN Xiao-ming
2018, 39(24):309-312,317. DOI: 10.13386/j.issn1002-0306.2018.24.052
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Hypolipidemic and Antioxidant Activity of Ethanol Extracts of Sargassum henslowianum
WU Hui, LU Hong-yu, LI Mei-ting, ZHANG Chao-hua, DAI Cong-jie
2018, 39(24):313-317. DOI: 10.13386/j.issn1002-0306.2018.24.053
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Research Progress on the Mechanism of Protein Thermal Aggregation Behavior and Its Influence on Functional Properties of Protein
CHANG Peng, DU Xin, YANG Dong-qing, DONG Yi-di, SHI Shuo, XIA Xiu-fang
2018, 39(24):318-325. DOI: 10.13386/j.issn1002-0306.2018.24.054
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Current Situation and Development Trend of Cell Wall Breaking Technology on Bibliometrics Analysis
LIU Xiao-geng, WU Yu-rong, CHEN You-sheng
2018, 39(24):326-330. DOI: 10.13386/j.issn1002-0306.2018.24.055
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Research Progress of the Crotenoids from Lycium L.
LUO Qing, MI Jia, RAN Lin-wu, LU Lu, YAN Ya-mei, LI Xiao-ying, LI Yue-kun, CAO You-long, ZHOU Xuan
2018, 39(24):331-335,339. DOI: 10.13386/j.issn1002-0306.2018.24.056
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Research Process on Medical Value of Eurotium cristatum
QIN Jin-qiu, LUO Mei-ling, ZHANG Xuan, LIN Fa-quan
2018, 39(24):336-339. DOI: 10.13386/j.issn1002-0306.2018.24.057
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Progress in Research Methods for the Interaction between Polyphenols and Proteins
ZHANG Li, LIU Qian-qian, WU Chang-ling, WANG Peng, XU Xing-lian, HAN Min-yi
2018, 39(24):340-345. DOI: 10.13386/j.issn1002-0306.2018.24.058
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Research Progress of the Microbiological Detection Technology for Vitamin B12 and Folic Acid in Food
ZHANG Juan, YAN Jia-jun, WU Feng-xia, LI Jiang, SU Miao-yi, QI Yan, SHE Zhi-yun
2018, 39(24):346-349. DOI: 10.13386/j.issn1002-0306.2018.24.059
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Application Research Progress of Numerical Simulation Technology in Food Microwave Processing
YI Zheng-kai, GU Wen-jing, XU Hai-xia, CHENG Yu-dong, JIN Yin-zhe
2018, 39(24):350-356. DOI: 10.13386/j.issn1002-0306.2018.24.060
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