Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture
WANG Dan-qing, ZHANG Long, WU Xu-gan, WANG Xi-chang, LI Yuan-yang
2018, 39(5):1-6,12.
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Comparison of two kinds of fish skin collagen and characterization of peptides from the digested collagen
SI Lei-lei, ZHANG Yan, HOU Hu, ZHANG Hong-wei, LI Ba-fang
2018, 39(5):7-12.
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The identification of egg varieties by near infrared hyperspectral imaging technology
CUI Teng-fei, YANG Xiao-yu, DING Jia-xing, FANG Meng-meng, WU Long-guo, HE Jian-guo
2018, 39(5):13-17.
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Effect of puffing on the main physiological active substances of germinated brown rice
HAN Lu, LU Xiao-zhuo, ZHU Li-jie, WANG Bo, YANG Li-na, LIU He, HE Yu-tang, MA Tao
2018, 39(5):18-22,29.
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Application and properties of collagen peptide from tilapia skinin moisturizing cream
LI Ji-cheng, KONG Song-zhi, LI Dong-dong, LI Si-dong, HU Zhang, GUO Min-hui
2018, 39(5):23-29.
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Effect of microwave thawing on the muscle quality and protein oxidation in Dosidicus gigas
HUAN Hai-zhen, ZHU Wen-hui, BU Ying, LI Xue-peng, LI Jian-rong, SUN Xiao-tao, SHEN Lin
2018, 39(5):30-35,40.
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Processing quality characteristics analysis of potato-cake of different potato varieties in northwest arid area
HU Xin-yuan, LI Mei, TIAN Shi-long, LU Li-yin, LI Gao-feng, XIE Kui-zhong, LIU Yong-qiang
2018, 39(5):36-40.
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Changes in biochemical indexes and nutrition components of Hyriopsis cumingii stressed triazole chromium(Ⅲ)complex
JI Li-li, HAN Si-yin, YING Zhi-wei, GUO Jian, CAI Lu, WANG Ya-ning, SONG Wen-dong
2018, 39(5):41-47,52.
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The refining and the oxidative stability of jatropha oil
YANG Xiao-qin, HUANG Yuan-bo, ZHENG Yun-wu, LIU Can, ZHENG Zhi-feng
2018, 39(5):48-52.
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Effect of sterilization methods on quality of kiwi low sugar compound jam during storage
CHEN Shi-qing, WANG Zheng-zheng, YAO Si-min-wei, LUO Jing, LI Yu-feng
2018, 39(5):53-58,64.
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The separation of the antioxidant peptide from quinoa chaff by ultrafiltration and its antioxidant activity in vitro
FAN San-hong, TIAN Xu-jing, ZHANG Jin-hua
2018, 39(5):59-64.
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Establishment of a prediction model for the shelf-life of durian paste
WU Xin, LI Zhao-wen, WANG Zhi-hai
2018, 39(5):65-68,75.
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Effects of germination on functional properties and antioxidant activity of mung bean protein
ZHAO Tian-yao, ZHANG Ya-hong, CHANG Nuan-ying, KANG Yu-fan
2018, 39(5):69-75.
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The main material accumulation in the growth of lotus root
KANG Jin-xiu, LUO Jing-fan, REN Qing-hua, DING Zhi-en, JIN Mei-hua
2018, 39(5):76-80.
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Selection of caffeine adsorbent and the optimization of adsorption process of caffeine in green tea soup by montmorillonite
XU Qi, WU Zheng-qi, CHEN Xiao-qiang, LIANG Shu-min, XU Xin, YAO Qi-feng
2018, 39(5):80-85,89.
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Antioxidant and tyrosinase inhibitory activity in B16 cells of Guanxi pomelo essential oil
LI Xiao-yan, HE Wan-ying, PENG Ying, LIU Chang, PAN Si-yi
2018, 39(5):86-89.
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The stability and inhibitory effect of F5-SPs derived from sericin peptides on α-Glucosidase
YANG Ying, JIN Quan, LUO Jing, HUANG Xin-yang, XU Bei, GONG Sheng-xiang, ZHANG Wei, FANG Yu-wen, WANG Zheng-wu, WU Jin-hong, SHI Hai-ming
2018, 39(5):90-93,100.
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High-efficiency production of succinic acid from glycerol by metabolically engineered Escherichia coli
LI Zhuo-ya, WANG Jie, TIAN Kang-ming, DONG Zi-xing, JIN Peng, LIU Xiao-guang, WANG Zheng-xiang
2018, 39(5):94-100.
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Isolation and identification of a protease-producing strain from alkekengi tofu
LI Xiao-mei, TU Jing, WANG Jia-qi, SHI Yan-guo
2018, 39(5):101-105.
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Isolation and identification of endophytic bacteria from Apocynum venetum L. and antibacterial activity
PENG Qiu-ping, MAO Han, DAI Fei, YANG Zhi-hui, TANG Xin-hui, XUE Fei
2018, 39(5):106-109,118.
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Effects on tumor cells by combination with carboxymethyl-chitosan and adriamycin
LI Shi-yi, YANG Jing-ya, YU Wen-juan, LIU Xiao-yan, MA Yan
2018, 39(5):110-112,118.
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Optimization of fermentation medium of methionine γ-lyase by using response surface methodology
GAN Xiang-wu, HU Hai-yan, HUANG Kui-ying, CHEN Shu-jie, LI Xue-you
2018, 39(5):113-118.
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Microorganism composition and main metabolic pathways analysis of traditional Kombucha by metagenomic technology
XU Wei, GE Yang-yang, CHEN Cui-ting, MA Ting-ting
2018, 39(5):119-123,129.
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Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR
WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng
2018, 39(5):124-129.
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Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens
LI Wen-jing, XU Hui, LIU Jian-jun, TIAN Yan-jun
2018, 39(5):130-133.
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Optimization of processing technology of low-sodium cooked ham by response surface methodology
LIU Tong-tong, ZHANG Ya-wei, GUO Xiu-yun, BAO Ying-jie, WEI Lu-qi, PENG Zeng-qi
2018, 39(5):134-140,145.
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Optimization of alkaline extraction conditions for arabinoxylan from wheat bran with excellent emulsifying properties
LIU Cheng-long, YIN Li-jun, CHEN Fu-sheng, WANG Li-bo, ZHANG Peng-long
2018, 39(5):141-145.
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Optimization of ultrasonic assisted enzyme method extraction technique on shaddock peel polysaccharides by response surface methodology
ZHANG Li-fei, LIU Ying, WANG Yi, HUANG Wen
2018, 39(5):146-150.
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Optimization of hydrolysis process on solubility of protein from Antarctic krill(Euphausia superb)by response surface methodology
YAN Meng-ya, LIU Bao-lin, LIU Zhi-dong, CHEN Xue-zhong, HUANG hong-liang, QU Ying-hong
2018, 39(5):151-156.
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Processing technology of spirulina low-sugar crisp biscuits
QIAO Yin-juan, LAO Chao, YI Xiang-xi, GAO Cheng-hai, WEI Jin-na
2018, 39(5):157-160.
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Optimization of preparation process of Enteromorpha prolifera polysaccharide-iron and its structure characterization
CUI Jie-fen, DU Chun-ying, CHI Yong-zhou, TAI Wen-jing, SHAN Jun-wei, WANG Peng
2018, 39(5):161-165,170.
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Optimization of extraction process of total flavonoids from the pericarp and episperm of Fenghuang Dancong tea seed
WU Qing-han, LI Yun, LIU Zhi-cong, ZHU Hui, LIU Xiang-juan, CHEN Shan-shan
2018, 39(5):166-170.
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Optimization of enzymatic processing for α-Glucosidase inhibitor from scallop skirts on BP neural network
LI Xian-yu, LIU Meng-meng, YAN Hai-ying, DU Chun-ying, WANG Peng
2018, 39(5):171-174.
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Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle
CAO Lin, XING Ya-ge, CAO Dong, LI Shao-hua, XU Qing-lian, LIN Hong-bin
2018, 39(5):175-179,184.
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Optimization of ultrasonic-assisted extraction and antioxidant activity of polysaccharides from Tricholoma populinum
GUO Hua, DIAO Quan-ping, ZHANG Bo, HOU Dong-yan
2018, 39(5):180-184.
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Extraction technology of collagen in Lophius litulon bone
HE Yun, ZHAO Shu-jing, WANG You-xian, BAO Jian-qiang
2018, 39(5):185-190.
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Extraction of polysaccharide by ethanol/ammonium sulphate aqueous two-phase system from the Argentina anserina and its antibacterial and antioxidant activity
DANG Jin-ning, QI Xiao-ni, LI Zhen-liang, DONG Yan-jiao, ZHANG Wen-liang
2018, 39(5):191-196,202.
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Optimization of flash extraction process and antioxidant activity of polyphenol from red raspberry
LI Kang, WANG Xi-xi, CUI Xiao-rui, CHEN Lei, HUANG Qun, SONG Hong-bo, TENG Hui
2018, 39(5):197-202.
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Optimization of enzymolysis-alcohol extraction of violet cabbage pigment and its stability
XIE Yong, JIANG Fei-feng, HE Kun-ming, MENG Yuan-yan, GAO Jian-qiang
2018, 39(5):203-208.
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Optimization of extraction process for phenolic substance from potato (Solanum tuberosum L.)peel using response surface methodology
WU Qing-zhi, KANG Xin, MAO Xiao-ying
2018, 39(5):209-213.
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Optimization of the process for the Ginkgo biloba powder
XUE Xin-hua, WANG Rong
2018, 39(5):214-220.
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Optimization of process extraction for polysaccharides of Polygonatum and its prescription and evaluation of moisture retention capacity of human body
WANG Xiao-yue, LIU Xiao-lan, XUE Yan, YU Ming-nan, GAN Xiao-shuang, MENG Hong
2018, 39(5):221-225,240.
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Preparation of phosphate starch by half-dryprocess
AN Hong-yan, TONG Yi, LIU Xin-yuan, ZHAO Guo-xing, JIA Li-geng, CAO Xue, TANG Hong-ge, YUE Jing-jing
2018, 39(5):226-229,213.
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Optimization of the three natural products’ inhibitory effect on xanthine oxidase by response surface methodology
ZHAO Shou-huan, YANG Hui, SHI Guan-ying, WANG Xiao-min, ZHAO Hong-yuan, WANG Zhao-gai
2018, 39(5):230-234,318.
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Antimicrobial effects of seven kinds of natural food preservatives on pot stewed meat of modified atmosphere packaging
ZHOU Fu-yu
2018, 39(5):235-240.
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Effects of natural antioxidants on the oxidative stability and flavor characteristics of peanut oil
LI Yuan-yuan, PAN Ling, ZHANG Yan
2018, 39(5):241-249.
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Effect of mixed cultured of Hansenula anomala and Saccharomyces cerevisiae on flavor compounds during apple brandy fermentation
ZENG Chao-zhen, KANG San-jiang, ZHANG Ji-hong, ZHANG Fang, ZHANG Hai-yan, LI Ming-ze
2018, 39(5):250-255.
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The evaluation of the physical and chemical properties of Nisin with HPLC and its extraction in food
HUANG Qian, YU Lian-fang, ZHU Ming-yang, GAO Wei
2018, 39(5):256-260,267.
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Determination of methylated catechins in Sichuan green tea,yellow tea, dark tea,black tea and green tea by high performance liquid chromatography-diode array detection method
LI Jian-hua, GUO Hao, LI Xiao-bing, LIAO Qiang, CHEN Sheng-xiang, ZHU Ming-zhu, WANG Yi-min
2018, 39(5):261-267.
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Matrix effects of 9 industrial dyes in foods by high performance liquid chromatography with gelpermeation chromatography purification
JIA Qing-hua, HAN Ai-zhi, XI Qian, WANG Zi-kun, LI Ya-wen
2018, 39(5):268-271,279.
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Effects of different bittern process on volatile flavor compounds of white goose thigh
MENG Fan-bing, LIU Da-yu, XIANG Mao-de, LI Yun-cheng, WANG wei, SUN Feng-ming, TAN Xin-yi
2018, 39(5):272-279.
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Effect of different freezing methods on the ice crystals and quality of white shrimp(Penaeus Vannamei)in the storage
XIANG Ying-chun, HUANG Jia-qi, YANG Zhi-jian, LUAN Lan-lan, YU Hai-xia, YANG Shui-bing, HU Ya-qin
2018, 39(5):280-286.
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Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature
ZHANG Nan, WAN Jin-qing, LI Jian-guo
2018, 39(5):287-290.
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Effect of chitosan coating enriched with resveratrol on quality changes of squid during refrigerated storage
SONG Su-zhen, LI Ying-chang, YI Shu-min, MOU Wei-li, WANG Yuan-yuan, MEN Jun-li, DENG Shang-gui
2018, 39(5):291-295.
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Effect of protamine and chitosan mixture on fresh preservation of Ctenopharyngodon idellus
XU Chen, LIAO Tao, CHEN Wen-yan, XIONG Guang-quan, ZU Xiao-yan, LI Hai-lan, BAI Chan
2018, 39(5):296-300.
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The preservation effect of 1-MCP on munage grape fruit
TANG Yi, YANG Hong, LI Wen-ting, XU Ya-hui, CHEN Hui-yuan, LING Qian
2018, 39(5):301-306.
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Analysis and comparison of nutritional compositions in Yushu turnip(Brassica rapa L.)from different producing areas
TAN Liang, ZHOU Luo, GAMA Que-jia, SU San-kui, WU Heng-qi, CHEN Chen, PI Li
2018, 39(5):307-312.
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Effect of polysaccharides of Pleurotus nebrodensis on the life-span and antioxidant activities of Drosophila melanogaster
WANG Yao-hui, REN Hai-hong, WANG Jing-xue, YUAN Ling, QIU Xian-chuang, DUAN Meng-ni
2018, 39(5):313-318.
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The mechanism of purple potato anthocyanins improve the insulin resistance model of HepG2 cells*
XU Hua-rong, LI Li-qi, LIU Yang, YAO Shao-cheng, SHEN Man-yun, CAO Qing, TANG Zhi-wei, RUAN Jin-lan
2018, 39(5):319-324.
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Research progress in high density heterotrophic fermentation of marine microalgae
RONG Hui, WU Bing-bing, YANG Xian-qing, LI Lai-hao, WU Yan-yan, QI Bo, HU Xiao, LI Chun-sheng
2018, 39(5):325-330.
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Research progress in antimicrobial substances in human breast milk
YAN Ming-hui, YOU Chun-ping, LIU Zhen-min
2018, 39(5):331-336.
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Analysis of the situation of buckwheat in food related field
CHENG Fei-er, LI Ya, LIU Fang, WANG Min
2018, 39(5):337-342,347.
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A review of studies on thermal denaturation of fish protein
WU Yan-yan, XIONG Tian, LI Lai-hao, YANG Xian-qing
2018, 39(5):343-347.
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Research progress of human milk oligosaccharides synthesis in vitro
ZHAI Ya-fei, YU Xiao, XIANG Qi-sen, ZHANG Hua, ZHANG Xing-xi, SHEN Rui-ling
2018, 39(5):348-352.
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