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Antibacterial activity and mechanism of limonene against Pseudomonas aeruginosa
LIU Xue, WANG Jing-nan, CHEN Wen-xue, CHEN Rong-hao, ZHANG Guan-fei
2018, 39(7):1-5. DOI: 10.13386/j.issn1002-0306.2018.07.001
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Properties of green banana powder in different particle sizes
ZHOU Kui, ZHANG Ya-yuan, YOU Xiang-rong, WANG Ying, LI Ming-juan, WEI Ping
2018, 39(7):6-9,14. DOI: 10.13386/j.issn1002-0306.2018.07.002
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Effect of different crushing method on the quality of rice
WEI Ping, YOU Xiang-rong, ZHANG Ya-yuan, SUN Jian, XIE Xiao-qiang, HUANG Cheng-zu, LI Ming-juan, WANG Ying, ZHOU Kui
2018, 39(7):10-14. DOI: 10.13386/j.issn1002-0306.2018.07.003
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Effect of raw rice on fermentation and GABA production of Guangdong Hakka rice wine
QIAN Min, TANG Si-si, ZHAO Wen-hong, HUANG Min-xin, XU Wei-ping, LI Bin
2018, 39(7):15-19. DOI: 10.13386/j.issn1002-0306.2018.07.004
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Study on the relationship between the structure and physicochemical properties of amorphous OSA-starch
WANG Ling, CHEN Yong-fu, LU Cai-yuan, ZHANG Sheng, ZHENG Wen-shi, HAN Xiao-yu, WANG Yong-jiang
2018, 39(7):20-24,29. DOI: 10.13386/j.issn1002-0306.2018.07.005
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Determination of calcium in mulberry leaf powder and its bioavailability
LI Jia-wei, ZHANG Yu-cong, ZHANG Su-kui, HUANG Yan, ZHONG Geng
2018, 39(7):25-29. DOI: 10.13386/j.issn1002-0306.2018.07.006
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Effects of inulin on farinograph and gel texture properties of flour with different gluten
XIONG Zheng-wei, CHEN Cheng-li, WANG Cun, REN Yan-rong, XIE Yue-jie, WANG Qiang
2018, 39(7):30-34. DOI: 10.13386/j.issn1002-0306.2018.07.007
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Rheological properties of wheat dough added millet flour based on principal component analysis method
ZHANG Gui-ying, ZHANG Xi-wen, SHEN Rui-ling, LI Ping, DU Wen-juan, JIANG Long-bo
2018, 39(7):35-39. DOI: 10.13386/j.issn1002-0306.2018.07.008
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Study on fresh-keeping to cherry with a compound containing tea tree oil and multiple natural products
HAN Yong-ping, LI Ke-yi, SUN Bo, SI Xu
2018, 39(7):40-43,48. DOI: 10.13386/j.issn1002-0306.2018.07.009
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Depuration of cadmium from cultured mussels (Mytilus edulis) by different removal reagents
FANG Chuan-dong, ZHANG Bin, LV Dan-dan, ZHANG Yang-yang, HAO Gui-juan
2018, 39(7):44-48. DOI: 10.13386/j.issn1002-0306.2018.07.010
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Optimization of fermentation condition for yogurt with rice bran and soybean
WANG Jin-song, XU Yan, ZHU De-yan, YI Qing-ping, CHEN Qing-chan, WEI Xiao-hui
2018, 39(7):49-53. DOI: 10.13386/j.issn1002-0306.2018.07.011
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Synergistic antioxidation of polysaccharides and flavonoid from Auricularia auricula by oxygen-resistant extraction
WANG Peng, GUO Li, JIANG Zhe, GUO Yan-li, MA Xue, LI Yang
2018, 39(7):54-58,63. DOI: 10.13386/j.issn1002-0306.2018.07.012
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Inactivation effect and dynamic model of inactivation kinetics of Vibrio parahaemolyticus by pulsed light
ZHANG Rui-xue, JIE Chen-yi, QIAN Zhen-zhu, YUAN Yong-jun, GUAN Feng
2018, 39(7):59-63. DOI: 10.13386/j.issn1002-0306.2018.07.013
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Effect of microbial fermentation enhance the flavor of beef flavoring
FAN Xiao-pan, MA Li-zhen, ZHANG Bo-nan, QIU Hong-bo
2018, 39(7):64-69. DOI: 10.13386/j.issn1002-0306.2018.07.014
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Screening of symbiotic yeast in yoghurt fermentation
YUAN Feng-xia, TIAN Sha, CAO Xiao-hong, LIU Jian-li, WANG Jun-jie, ZHANG Xiu, LI Jing-yu, SONG Feng, LI Xue-bin, QIN Lu-qi, DENG Peng-cheng, WANG Xiao-dan
2018, 39(7):70-77. DOI: 10.13386/j.issn1002-0306.2018.07.015
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Application of glucoamylase in waste lees Baijiu production of sesame-flavor
ZONG Xu-yan, WANG Xiang-yu, LI Li, LIU Jie, LIAO Hua-qiao
2018, 39(7):78-82. DOI: 10.13386/j.issn1002-0306.2018.07.016
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Soluble expression,purification and bioactive applications of recombination fusion protein Trx-T4 DL
FU Da-wei, CHEN Qi-meng, XU Wei
2018, 39(7):83-89,96. DOI: 10.13386/j.issn1002-0306.2018.07.017
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Cloning and bioinformatics analysis of the ADR1 gene from Saccharomyces bayanus
ZHANG Xian-ang, HE Xiao, LIU Xiao-zhen, YE Qin-xia, HUANG Cai-shuang, WEN Li-hui, ZHANG Han-yao
2018, 39(7):90-96. DOI: 10.13386/j.issn1002-0306.2018.07.018
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Optimization of fermentation of roxburgh rose pomace for dietary fiber preparation and quality indexes analysis
DING Xiao-juan, MENG Man, ZHAO Ze-wei, GU Yuan-ting, DING Zhu-hong
2018, 39(7):97-103. DOI: 10.13386/j.issn1002-0306.2018.07.019
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Inhibition effects and spectrum of different solvent extracts from Mulgedium tataricum L. on α-amylase
GAO Yi-xia, TAO Chao-nan, ZHENG Ting, ZHU Yu-fang, ZHOU Xiang-jun
2018, 39(7):104-109. DOI: 10.13386/j.issn1002-0306.2018.07.020
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Study on microencapsulation of Lactobacillus plantarum
LUO Hong-xia, LI Xiao-hong, TIAN Wen-jing, ZHANG Jun, WANG Jian, LIN Shao-hua
2018, 39(7):110-114,121. DOI: 10.13386/j.issn1002-0306.2018.07.021
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Optimization of submerged fermentation medium and condition of chickpea natto
ZHUO Xiao-qin, ZHAO Hui-ying, HE Guo-qing
2018, 39(7):115-121. DOI: 10.13386/j.issn1002-0306.2018.07.022
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Effect of Lactobacillus helveticus on the quality of Cheddar cheese
CHEN Yang, HE Ning, MU Yi-jun, LIU Qing-yun, QIN Xuan-ji, MA Yun, XING Cheng, BAI Li-juan
2018, 39(7):122-125,131. DOI: 10.13386/j.issn1002-0306.2018.07.023
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Optimization of enzymatic hydrolysis conditions of high concentration solution of chitosan
WU Jian-feng, ZHANG Li-yan
2018, 39(7):126-131. DOI: 10.13386/j.issn1002-0306.2018.07.024
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Optimization of the preparation for the collagen peptides from jellyfish by enzymatic hydrolysis
LI Yu-fen, ZHENG Ming-xing, YE Xiu-yun, LIN Juan
2018, 39(7):132-139,145. DOI: 10.13386/j.issn1002-0306.2018.07.025
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Microwave-assisted extraction of oleuropein from olive leaves and its antioxidant properties
WANG Xiao-jie, HUANG Li-xin, ZHANG Cai-hong, XIE Pu-jun, DENG Ye-jun
2018, 39(7):140-145. DOI: 10.13386/j.issn1002-0306.2018.07.026
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Optimization of microwave extraction of amentoflavone from Selaginella doederleinii by response surface method
WANG Gang, TIAN Ying-biao, JIANG Yong-mei, HE Qun, YUAN Shi-meng, WEI Wei
2018, 39(7):146-151. DOI: 10.13386/j.issn1002-0306.2018.07.027
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Formula optimization of biscuits with Cyclocarya paliurus leaves
ZHANG Zhi-cheng, ZHOU Huan, ZHENG Xiao-jie, YUAN Ling, LI Yan-po, XU Qian
2018, 39(7):152-157. DOI: 10.13386/j.issn1002-0306.2018.07.028
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The effects of different drying methods on the drying characteristics and quality of Polygonatum odoratum
HENG Yin-xue, ZHENG Xu-xu, YIN Zhong-yi, BIAN Feng-xia, LIU Dan-dan
2018, 39(7):158-161,167. DOI: 10.13386/j.issn1002-0306.2018.07.029
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Optimization of the preparation process of the prouran-carrageena-soft capsule by response surface method
ZHANG Jin-zhong, XIAO Mei-tian, YE Jing, ZHANG Na, HUANG Ya-yan
2018, 39(7):162-167. DOI: 10.13386/j.issn1002-0306.2018.07.030
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Optimization of process for preparation of antioxidant peptides by enzymatic hydrolysis of protein prepared from peony seed meal
YAN Zhen, GUO Xu, ZHANG Jin-bao, WANG Qing, CHENG An-wei, HE Sheng-wen, SUN Jin-yue
2018, 39(7):168-174,180. DOI: 10.13386/j.issn1002-0306.2018.07.031
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Optimization of extraction technology and determination of antioxidant activity of polysaccharides from superfine powder of okra
YU Mei, SHAN Ling-yue, JING Rui-jie, ZHANG Kun, ZHANG Ya-qun, YUE Feng-li
2018, 39(7):175-180. DOI: 10.13386/j.issn1002-0306.2018.07.032
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Study on preparation and antioxidant activity of Maca peptide
LIANG Shu-min, WU Zheng-qi, XU Qi, ZHANG Yun-tian, YU Pan
2018, 39(7):181-185,191. DOI: 10.13386/j.issn1002-0306.2018.07.033
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Optimization of ultrasound-microwave assisted extraction of proanthocyanidin from brown rice by response surface methodology
CHENG Hai-tao, SHEN Xian-shuang
2018, 39(7):186-191. DOI: 10.13386/j.issn1002-0306.2018.07.034
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Preparation technology optimization of porcine intestinal mucosa protein powder by enzymatic hydrolysis
GE Qing-feng, DING Qi-qi, CHEN Sheng, YANG Xiang-fan, YIN Yong-qi, JIA Tie-ping, WU Man-gang, YU Hai
2018, 39(7):192-196,231. DOI: 10.13386/j.issn1002-0306.2018.07.035
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Effects of low sodium composite marinade on the quality of dry cured Bacon
YU Jian, HUAN Yan-jun
2018, 39(7):197-201,236. DOI: 10.13386/j.issn1002-0306.2018.07.036
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Effects of packaging materials on the quality and non-enzymatic browning of litchi juice during storage
WU Min, HU Zhuo-yan
2018, 39(7):202-209. DOI: 10.13386/j.issn1002-0306.2018.07.037
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Study on prefabricated diced chicken compound preservative's formula optimization and preservation effect
LI Na, WU Jun
2018, 39(7):210-215. DOI: 10.13386/j.issn1002-0306.2018.07.038
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Analysis of lead concentrations of foods in some supermarkets in Beijing
WEI Jun-xiao, LI Li-bing, SONG Wei
2018, 39(7):216-221. DOI: 10.13386/j.issn1002-0306.2018.07.039
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Effects of heating temperature on volatile constituents of myofibrillar protein from yak meat and glucose or fructose Maillard reaction
ZHANG Jie, TANG Shan-hu, LI Si-ning, ZHENG Yu-chuan, XIE Bing-xin, HOU Xiao-wei
2018, 39(7):222-231. DOI: 10.13386/j.issn1002-0306.2018.07.040
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Analysis of the protein composition of raw milk with different somatic cell counts by capillary zone electrophoresis
ZHANG Ming, REN Fa-zheng, FANG Bing, ZHANG Hao, GUO Hui-yuan
2018, 39(7):232-236. DOI: 10.13386/j.issn1002-0306.2018.07.041
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Analysis of key odor compounds of Goubangzi smoked chicken
LIU Deng-yong, WU Jin-cheng, WANG Ji-ye, QI Jun, XU Xing-lian
2018, 39(7):237-242. DOI: 10.13386/j.issn1002-0306.2018.07.042
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Research on prediction of the total volatile basic nitrogen in pork by electronic nose technique
MENG Wan-long, ZHENG Li-min, YANG Lu, CHENG Guo-dong, XU Shan-shan
2018, 39(7):243-248. DOI: 10.13386/j.issn1002-0306.2018.07.043
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Optimization of extraction conditions for SPME-GC-MS analysis of volatile components in jujube brandy
REN Xiao-yu, ZHANG Shao-yun, PEI Xiao-jing, XIE Li-na, DU Wen-bo, SUO Ran
2018, 39(7):249-254,291. DOI: 10.13386/j.issn1002-0306.2018.07.044
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Rapid determination of moisture content in candy by near infrared spectroscopy combined with partial least squares
SHEN Le-cheng, LIU Shu-hang, DENG Hai-ling, HE Mei-xia, WU Yan-hui, PENG Jian-fei, HUANG Yong-qi
2018, 39(7):255-258,322. DOI: 10.13386/j.issn1002-0306.2018.07.045
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Synthesis,characterization and antioxidant activity of kaempferol-copper(II) complex
ZANG Yong-jun, CHEN Nai-fu, CHEN Cun-wu, CHEN Nai-dong, HAN Bang-xing
2018, 39(7):259-262,314. DOI: 10.13386/j.issn1002-0306.2018.07.046
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Comparison of two methods for detection of Listeria monocytogenes in foods
MA Hui-juan, XU Hui, LI Li-li, LIU Shu, JIA Tao, LI Xin-li, GAO Hong, ZHANG Hou-sen
2018, 39(7):263-267. DOI: 10.13386/j.issn1002-0306.2018.07.047
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The preservation effects of low temperature and hypobaric storage on “Chuan Zhongdao” peach
HUANG Yu-fei, QIAO Yong-jin, LIU Chen-xia, ZHEN Feng-yuan, WANG Xiao, WANG Xin-qi
2018, 39(7):267-270. DOI: 10.13386/j.issn1002-0306.2018.07.048
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Effects of methyl jasmonate treatment on related metabolism of reactive oxygen species in the peel of postharvest apple fruit
LV Jing-yi, ZHANG Rui, ZHANG Meng-yuan, ZHANG Jun-hu, GE Yong-hong, LI Can-ying, MENG Kun
2018, 39(7):271-275,285. DOI: 10.13386/j.issn1002-0306.2018.07.049
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The impact of different modified atmosphere packaging used in spinach on preservation effect in refrigerated condition
ZHANG Yi-bo, LIU Jian-xin, ZHOU Jing, XU Li, PENG Xing-shuai, LIU Hui-jun, CHEN Xiang-ning, XU Na
2018, 39(7):276-279,285. DOI: 10.13386/j.issn1002-0306.2018.07.050
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Research on the influence of electron beam irradiation on the relevant qualities of cold fresh chicken
ZHAI Jian-qing, HAN Yan, XIAO Huan, GAO Yu-shi, SHU Jing-ting, JIANG Yun-sheng, LAI Hong-gang, CAO Hong
2018, 39(7):280-285. DOI: 10.13386/j.issn1002-0306.2018.07.051
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Effect of different package manners on quality changes of nian zhuan during storage
ZHANG Kang-yi, GUO Dong-xu, HE Meng-ying, YI Wei
2018, 39(7):286-291. DOI: 10.13386/j.issn1002-0306.2018.07.052
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Effects of phytosterol ester on short-chain fatty acids in colon content of rats fed a high fat diet
LI Ya-ting, OUYANG Peng-ling, QU Dan, JIANG Rui, SONG Li-hua
2018, 39(7):292-297,302. DOI: 10.13386/j.issn1002-0306.2018.07.053
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Studies on the effects of isomaltooligosaccharides regulating intestinal microbial flora proliferation and relieving constipated function
LIU Chong-hui, ZHANG Jing, FANG Yu-chuan, GAO Zhao-lan, WEI Tao
2018, 39(7):298-302. DOI: 10.13386/j.issn1002-0306.2018.07.054
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Preliminary study on the immunomodulatory function of Lactobacillus plantarum KLDS 1.0318 in mice
MENG Yue-yue, sathi Chowdhury, shuvan kumar sarker, HUO Gui-cheng
2018, 39(7):303-308. DOI: 10.13386/j.issn1002-0306.2018.07.055
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Encapsulation technology applied in new form flavors
DENG Jing-jing, PENG Jiao-feng
2018, 39(7):308-314. DOI: 10.13386/j.issn1002-0306.2018.07.056
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Advances in stabilization mechanism and stability control of food grade Pickering emulsion
ZHU Yu-qing, LIU Wei, CHEN Xing, CHENG Ce, ZOU Li-qiang
2018, 39(7):315-322. DOI: 10.13386/j.issn1002-0306.2018.07.057
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Research progress on the extraction methods of flavonols in plants
FANG Fang, WANG Feng-zhong
2018, 39(7):323-328,334. DOI: 10.13386/j.issn1002-0306.2018.07.058
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Advance in RPA detection technologies of foodborne pathogenic bacteria
HU Jin-qiang, WEI Xiang-ke, HUANG Run-na, SUN Xin-cheng, JING Jian-zhou, GAO Hui, GENG Yao, DONG Cai-wen, JIANG Chun-peng
2018, 39(7):329-334. DOI: 10.13386/j.issn1002-0306.2018.07.059
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Research advances on the hazards and control of fumonisins
JIAN Nai-dan, CHANG Xiao-jiao, SUN Jing, WANG Chun-ling, SUN Chang-po
2018, 39(7):335-339,347. DOI: 10.13386/j.issn1002-0306.2018.07.060
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Development and trend of technologies for shell-egg grading
LI Wen-kang, LIU Xue, DU Juan, CHEN Yu, WANG Liang
2018, 39(7):340-347. DOI: 10.13386/j.issn1002-0306.2018.07.061
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A review of application of plasma-activated water in food industry
KANG Chao-di, XIANG Qi-sen, LIU Xiao, LI Jun-guang, ZHANG Hua, BAI Yan-hong
2018, 39(7):348-352. DOI: 10.13386/j.issn1002-0306.2018.07.062
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