Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Changes of Lutein Content and Chromatic Value in Brown Rice with Different Water Content during Dynamic Storage
GU Jia-yuan, WANG Yan, YANG Heng, HU Hui-min, CHEN Yin-ji
2019, 40(11):1-6. DOI: 10.13386/j.issn1002-0306.2019.11.001
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Study on Microwave Irradiation Stabilization of Wheat Grain and Its Quality Change
REN Guo-bao, HUAN Mei-li, CHEN Jia-jia, ZENG Wei-peng, WEI Xiao-ming, GU Juan, REN Chen-gang
2019, 40(11):7-11. DOI: 10.13386/j.issn1002-0306.2019.11.002
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Study on the Minimal Sugar Structure Substrate of N-Glycosidase PNGase H+
HU Xiao-chun, WANG Ting, CAI Zhi-peng, LIU Li, JOSEF Voglmeir
2019, 40(11):12-17,22. DOI: 10.13386/j.issn1002-0306.2019.11.003
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Technology Optimization of Wheat-Bread Added with Baked Potato
ZHAO Wei-chen, LU Jia-fu, WANG Ni, ZHAO Yi, NING Bo
2019, 40(11):18-22. DOI: 10.13386/j.issn1002-0306.2019.11.004
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Effect of Different Modifiers on Rheological Properties of High Contents Potato Whole Flour
ZHANG Feng-jie, REN Yan-yan, ZHANG Tian-yu, CAO Yan-fei, LI Hong-jun
2019, 40(11):23-27. DOI: 10.13386/j.issn1002-0306.2019.11.005
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Effects of the Addition Level and Particle Size of Wheat Bran on the Quality of Dumpling Wrapper
TAO Chun-sheng, WANG Ke-jian, LIU Xue-jun, LIU Yu-de, LI Jing-zan
2019, 40(11):28-32. DOI: 10.13386/j.issn1002-0306.2019.11.006
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Optimization of Extraction Process and Protective Effect of Cellular Senescence from Asarum Polysaccharides
REN Ting, SONG Tian-yi, MU Ying-ying, XU Meng-ran, MAN Fang-lin, SUN Xin
2019, 40(11):33-39,45. DOI: 10.13386/j.issn1002-0306.2019.11.007
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Analysis of Amino Acid and Antioxidant Activity in Chestnut-Rice Sake
GE Yi-nan, LI Bin, CHANG Xue-dong, ZOU Jing
2019, 40(11):40-45. DOI: 10.13386/j.issn1002-0306.2019.11.008
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Effect of Salt and High Temperature on Quality of Pork Meat Batters
LU Fei, HE Cheng-yun, KANG Zhuang-li, ZHANG Xue-hua, LIU Xi, MA han-jun, SONG Zhao-jun, PAN Run-shu
2019, 40(11):46-49,56. DOI: 10.13386/j.issn1002-0306.2019.11.009
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Effect of 60 Hz Low Frequency Electromagnetic Field on Catalytic Efficiency of α-Amylase and Corresponding Mechanism
YANG Hui, LIN Ri-hui, FAN Yan-ye, LIAO An-ping, CAI Xing-hua, WEI Shi-chang, LIAO Cheng-chao
2019, 40(11):50-56. DOI: 10.13386/j.issn1002-0306.2019.11.010
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Changes in Lipid Oxidation during the Processing of Three Braised Processes Red Braised Pork
LIU Deng-yong, WANG Guan, BAI Lu, CUI Xiao-ying
2019, 40(11):57-62. DOI: 10.13386/j.issn1002-0306.2019.11.011
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Effects of Different Heating Methods on Edible Quality of Salted Goose
SHEN Ming-cong, ZHOU Ming-yang, SUN Yang-ying, TANG Xiao, PAN Dao-dong, CAO Jin-xuan
2019, 40(11):63-69,78. DOI: 10.13386/j.issn1002-0306.2019.11.012
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Quality Characteristics Evaluation of Euryale Ferox Salisb from Different Growing Regions
ZHANG Li, ZENG Jia-cheng, WANG Meng, FU Xiao, CHEN Ji-guang, SHANGGUAN Xin-chen, YIN Zhong-ping
2019, 40(11):70-78. DOI: 10.13386/j.issn1002-0306.2019.11.013
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Influences of Adding Starch on Potato Rice Noodle Quality
WEI Ping, YOU Xiang-rong, ZHANG Ya-yuan, SUN Jian, HUANG Cheng-zu, LI Ming-juan, WANG Ying, ZHOU Kui, XIE Xiao-qiang
2019, 40(11):79-84. DOI: 10.13386/j.issn1002-0306.2019.11.014
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Comparative Studies on Antioxidant Activity in Vitro of Five Species of Active and Inactived Lactic Acid Bacterial
CHEN Yi-wen, FANG Ruo-nan, ZHU Jian-feng, PANG Xu, XU Jian, HU Wen-feng
2019, 40(11):85-90,97. DOI: 10.13386/j.issn1002-0306.2019.11.015
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Effects of Formula Feed Hoarding on the Taste Quality of Female Chinese Eriocheir sinensis
PENG Jing-wen, ZHOU Fen, WANG Xi-chang
2019, 40(11):91-97. DOI: 10.13386/j.issn1002-0306.2019.11.016
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The Effect of Different Pre-treatment Methods on Ultrafiltration Clarification and Membrane Fouling of Lemon Juice
JIN Li-mei, WANG Xu, TIAN Wei, YANG Hong-zhi, LIU wei, WEI Chun-hong, XIA Shuang
2019, 40(11):98-101,107. DOI: 10.13386/j.issn1002-0306.2019.11.017
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Attribution Analysis of Lactuca sativa Var. Angustata Enzymatic Browning
YAN Ao-lei, XIAO Qing-chen, ZHOU Kui, WANG Yu-min
2019, 40(11):102-107. DOI: 10.13386/j.issn1002-0306.2019.11.018
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Optimization of Maillard Reaction Conditions and Changes of Physicochemical Properties of Enzymatic Hydrolysate of Sipunculus nudus
NIU Gai-gai, YOU Gang, WANG Pei, SONG Qiu-man, SU Hai-mei, MO Wei-wei, LIANG Ying-lian
2019, 40(11):108-114. DOI: 10.13386/j.issn1002-0306.2019.11.019
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Effect of Ultra High Pressure Combined with Recombinant Pectin Methylesterase Inhibitor on Pectin Methylesterase Activity and Quality of Fresh Orange Juice
WANG Xiao-li, GUO Cang, MEI Xiao-hong
2019, 40(11):115-119,125. DOI: 10.13386/j.issn1002-0306.2019.11.020
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Antioxidant Activity of Extracts from Different Polar Solvents of Flavonoid Extract of Aurea helianthus Flower
LI Xian-ri, ZHANG Jie, ZHANG Ying-mei, JIN Tai-wen, KANG Ming-xiu, YUAN Qi-peng
2019, 40(11):120-125. DOI: 10.13386/j.issn1002-0306.2019.11.021
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Nutritional Quality of Shelled Lotus Seeds in Different Species at Different Maturation Stages
LIN Xiong, LIN Hong, YANG Bing-kun, ZENG Shao-xiao, LIN Shao-ling, GUO Ze-bin
2019, 40(11):126-132. DOI: 10.13386/j.issn1002-0306.2019.11.022
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Kinetic Study on Ultrasound-assisted Fermentation of Peptides from Skimmed Milk Powder by Lactobacillus paracasei
CHEN Su-wan, TANG Ying-xiu, XING Zheng, HOU Xiao-shan, HE Rong-hai, MA Hai-le
2019, 40(11):133-138,146. DOI: 10.13386/j.issn1002-0306.2019.11.023
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Study on Curdlan Fermentation Kinetics of Alcaligenes faecalis under Chemostat Cultivation
WANG Ze-jian, ZHANG Qin, WANG Ping, ZHUANG Ying-ping
2019, 40(11):139-146. DOI: 10.13386/j.issn1002-0306.2019.11.024
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The Isolation,Identification and Coaggregation Characteristics of a Yeast with Starch Flocculation from Naturally Fermented Sweet Potato Sour Liquid
JI Zi-fei, WANG Xiao-yu, TIAN Yuan, XU Yun-he, GUO Hao-nan, XING Cheng, WANG Lin-feng, ZHANG Li-li
2019, 40(11):147-151,160. DOI: 10.13386/j.issn1002-0306.2019.11.025
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Metabolites Profile Analysis of Fermented Milk with Lactobacillus plantarum P-8 Based on Ultra-performance Liquid Chromatography-quadrupole-time of Flight Mass Spectrometry(UPLC-Q-TOF-MS)
WANG Yue-nan, MI Zhi-hui, LI Chang-kun, PAN Lin, SUN Zhi-hong, SUN Tian-song
2019, 40(11):152-160. DOI: 10.13386/j.issn1002-0306.2019.11.026
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Anti-inflammatory Effects of Antrodia cinnamomea Ethanol Extract in Vitro
LI Mu-xia, SU Ji-yan, LI Dan, LIN Ji, XIE Yi-zhen, LI Yun-rong
2019, 40(11):161-167. DOI: 10.13386/j.issn1002-0306.2019.11.027
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Screening of Monascus with High-yield Lovastatin and Effects of Co-fermentation on Solid-state Fermentation
ZHU Rui, PENG Lin, LIU Shuang-ping, HAN Xiao, MAO Jian
2019, 40(11):168-173,177. DOI: 10.13386/j.issn1002-0306.2019.11.028
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Degrading Activity of Creatinine and Uric Acid of Lactobacillus plantarum ZXH-1304S
ZHANG Xiao-hui, GUAN Hai-bin, DONG Ying, ZHANG Ai-wu
2019, 40(11):174-177. DOI: 10.13386/j.issn1002-0306.2019.11.029
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Detection of Biothiols in Vegetables by Switched Fluorescence Sensor with Nitrogen-Doped Carbon Dot
HE Xie, GE Xue-li, LI Chun-hua, HAN Yong, CHEN Xiu-mei, LI Zhong-hong
2019, 40(11):178-184,191. DOI: 10.13386/j.issn1002-0306.2019.11.030
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Synergistic Effect of Lactic Acid on the Antibacterial Activity of Ovalbumin
SUN Ya-jing, CHEN Qian, GU Li-hong, XU Huan-huan, ZHANG Jing, GUO Ai-ling
2019, 40(11):185-191. DOI: 10.13386/j.issn1002-0306.2019.11.031
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Optimization of Microwave Puffing Process and Water State of Surimi
XUE Chang-feng, PEI Zhi-sheng, WEN Pan, LUO Tian-ji, YAN Jia, XU Yun-sheng
2019, 40(11):192-197,203. DOI: 10.13386/j.issn1002-0306.2019.11.032
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Study on the Film Preservation Technology of Chinese Wolfberry Eggs
CHEN Gui-fang, MA Hong-xin, CHENG Hao, DING Gong-tao, MA Zhong-ren, GAO Dan-dan, CHEN Shi-en
2019, 40(11):198-203. DOI: 10.13386/j.issn1002-0306.2019.11.033
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Optimization of Production Process of Fermented Rice Flour with Compound Bacteria and Its Aroma Components
XI Hui-ting, JIANG Ping-yu, CHEN Xing-guang, XU Jun-jun, HUANG Gan-hui, DENG Dan-wen
2019, 40(11):204-210,217. DOI: 10.13386/j.issn1002-0306.2019.11.034
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The Optimization of Tomato Sauce Recipe Based on Fuzzy Mathematics and Response Surface Method
DAI Wen-ting, WU Hong, XING Li-jie, JIA Wen-ting, WU Hong-bin, MA Zi-qiang
2019, 40(11):211-217. DOI: 10.13386/j.issn1002-0306.2019.11.035
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Optimization of Mechanical Grinding Assisted Extraction of Proanthocyanidins from Shenzhou Jujube By Response Surface Methodology
CHENG Hai-tao, SHEN Xian-shuang
2019, 40(11):218-222,228. DOI: 10.13386/j.issn1002-0306.2019.11.036
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Probability Assessment of Dietary Exposure Risk to Aluminum in Flour Foods by Monte Carlo Simulation
LIU Qiong-yu, LI Hao-yang, RONG Yu-tang, HUANG Bi-jia, LIAN Hai-tian, HE Xiu-qin, LI Rong
2019, 40(11):223-228. DOI: 10.13386/j.issn1002-0306.2019.11.037
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The Establishment of a Simultaneous Detection Method for Lutein,Zeaxanthin and β-Cryptoxanthin in Food
KONG Fan-hua, ZHANG Yi-fan, GUO Qian, LI Jing-jing, ZHAO Zhen, MU Qi-er, TIAN Rong-rong, CUI Ya-juan
2019, 40(11):229-233,240. DOI: 10.13386/j.issn1002-0306.2019.11.038
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Determination of Propionic Acid and Its Salts in Food by High Performance Liquid Chromatography
LU Lan-xiang, SUN Shan-shan, XUE Xia, BIE Mei, YIN Li-li, WANG Jun, ZHU Jian-hua, LIU Yan-ming
2019, 40(11):234-240. DOI: 10.13386/j.issn1002-0306.2019.11.039
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Effects of Different Heating Methods on the Contents of Free Amino Acids in Minced Shrimp of Penaeus vannamei and Euphausia superba
JIANG Hui-xian, ZHANG Rui-juan, JIAO Yang, ZHANG Mao-sai, CHENG Yu-dong, JIN Yin-zhe
2019, 40(11):241-248. DOI: 10.13386/j.issn1002-0306.2019.11.040
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Nutritional Quality Evaluation of Kadsura coccinea Fruit in Eastern Guizhou
XIE Wei
2019, 40(11):249-253. DOI: 10.13386/j.issn1002-0306.2019.11.041
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Surface Enhanced Raman Spectroscopy(SERS) for the Detection of Sildenafil in Health Care Products
WU Guo-ping, ZHOU Ya-hong, LI Jing-quan, LI Jia-wei
2019, 40(11):254-259,264. DOI: 10.13386/j.issn1002-0306.2019.11.042
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Determination of the Contents of Numb-taste Components in 9 Kinds of Longnan Pepper by RP-HPLC
ZHU Jian-zhao, ZHOU Ya-qiong, MA Jun-yi, SHANG Xian-yi, WANG Hui-ming, CAO Yong-hong
2019, 40(11):260-264. DOI: 10.13386/j.issn1002-0306.2019.11.043
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Isolation and Preparation of Myricitrin and Quercitrin from Hydrocotyle sibthorpioides Lam. by High-speed Counter-current Chromatography
SONG Dao-guang, XU Shun-lian, FAN Xin-yu, CHEN Zhi
2019, 40(11):265-269,283. DOI: 10.13386/j.issn1002-0306.2019.11.044
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Rapid Screening and Confirmation of 55 Kinds of Veterinary Drug Residues in Pork by QuEChERS EMR-Lipid Technology and LC/MS/MS
HUANG Ze-wei, MIN Yu-hang, DU Gang, HUANG Ying, WANG Ying, LIU Zhong-ying
2019, 40(11):270-276,283. DOI: 10.13386/j.issn1002-0306.2019.11.045
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Basic Nutrient Composition Analysis of Freshwater Fish Muscles Based on Four Orders and Thirteen Species
WANG Yu-lin, LIN Wan-ling, LI Lai-hao, YANG Shao-ling, HUANG Hui, YANG Xian-qing, WU Yan-yan, WANG Lin-jing
2019, 40(11):277-283. DOI: 10.13386/j.issn1002-0306.2019.11.046
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Preparation of Kojic Acid-Sodium Alginate Film Coating and Its Effects on the Browning of Lily Bulbs
FAN Wen-guang, DU Na-na, NIU Xiao-qian, REN Hai-wei, LIAN Xiao-feng, PENG Cheng, WANG Yong-gang, CAO Ying-ying
2019, 40(11):284-290,296. DOI: 10.13386/j.issn1002-0306.2019.11.047
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Effect of Exogenous H2S on Antioxidant Capacity of Strawberry Fruit during Shelf and Low Temperature Storage
LI Xiao-juan, LI Ming-xiao, NIE Yu-hong, ZHOU Xiao-wei, ZHANG Bei, LI Meng
2019, 40(11):291-296. DOI: 10.13386/j.issn1002-0306.2019.11.048
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Effect of Chitosan/Nano-TiO2 Composite Coating on Fresh-keeping of Mango
YANG Hua, JIANG Yu-ruo, XING Ya-ge, GUO Xun-lian, LI Wen-xiu, ZHENG Yi, GOU Jun, LI Xuan-lin, SHUI Yu-ru
2019, 40(11):297-301. DOI: 10.13386/j.issn1002-0306.2019.11.049
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Effect of 1-MCP Coupling with Ozone Treatment on Storage of Blueberry at Low Temperature
JI Ning, LONG Xiao-bo, LI Jiang-kuo, CAO Sen, ZHANG Peng, MA Chao, MA Li-zhi, WANG Rui
2019, 40(11):302-307. DOI: 10.13386/j.issn1002-0306.2019.11.050
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Effect of Luteolin on Liver Fatty Degeneration and Antioxidation in Hyperlipemia SD Rats
SUN Ji-han, WANG Zhao-dan, SUN Gui-ju, PENG Jing
2019, 40(11):308-312,317. DOI: 10.13386/j.issn1002-0306.2019.11.051
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Protective Effect of Urtica fissa on the Liver Injury in Diabetic Mice
YANG Wen-juan, CHENG Shi-rui, MA Yang-min, GONG Pin, HE Ya-juan, HU Yuan, MAO Gen-nian
2019, 40(11):313-317. DOI: 10.13386/j.issn1002-0306.2019.11.052
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Study on Nutritional Active Ingredients of Myriophyllum aquaticum
LI Qian, QUAN Tian-xiu, LI Zu-ming, BAI Zhi-hui
2019, 40(11):318-322. DOI: 10.13386/j.issn1002-0306.2019.11.053
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Research Progress on Stability and Application of Food Grade W/O/W Double Emulsion
FU Dong-wen, ZHU Yu-qing, CHENG Ce, CHEN Xing, ZOU Li-qiang, LIU Wei
2019, 40(11):323-333. DOI: 10.13386/j.issn1002-0306.2019.11.054
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Application Progress of Raman Spectroscopy in Adulteration and Quality Assessment of Olive Oil
HUANG Shuai, WANG Qiang, YING Rui-feng, WANG Yao-song, HU Fei-jie, HUANG Mei-gui
2019, 40(11):334-341,350. DOI: 10.13386/j.issn1002-0306.2019.11.055
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Research Progress on Structure and Biological Activity of Porphyran of Laver
ZHANG Zhong-shan, WANG Xiao-mei, MAO Gen-xiang, YANG Zhi-hong, PAN Yong-liang
2019, 40(11):342-350. DOI: 10.13386/j.issn1002-0306.2019.11.056
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Research Progress on the Formation of Aroma Substances and Its Influence of Processes in Black Tea
ZHANG Ya-nan, OU Yi-ling, QIN Li, MIAO You-cheng, XIAO Li-zheng
2019, 40(11):351-357. DOI: 10.13386/j.issn1002-0306.2019.11.057
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Research Progress of Ethyl Carbamate in Brewing Wine
LIN Yi-jin, OU Meng-ying, GUAN Tong-wei, ZHANG Xi-chao, SHANG Zhi-hao, LI Dong, ZHANG Jia-xu, ZHAO Xiao-lin
2019, 40(11):358-364. DOI: 10.13386/j.issn1002-0306.2019.11.058
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