Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Development and Antioxidant Activities Evaluation of Low Energy Composite Partridge(Mallotus oblongifolius)Herbal Tea Beverage
QU Zhao-hui, DU Lei, KUANG Ting, LIU Hong-jie, YUN Yong-huan, LI Juan-ling, ZHANG Wei-min
2019, 40(15):1-7,13. DOI: 10.13386/j.issn1002-0306.2019.15.001
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Interfacial Rheological Behavior and Whipping Properties of Soy Protein and Its Hydrolysates
ZHANG Xiao-min, HE Zhi-yong, ZENG Mao-mao, QIN Fang, CHEN Jie
2019, 40(15):8-13. DOI: 10.13386/j.issn1002-0306.2019.15.002
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Effect of Glycosylation Reaction on Immunogenicity and Structure of Ginkgo Seed Protein
SUN Hong, YANG Xiao-ming
2019, 40(15):14-19. DOI: 10.13386/j.issn1002-0306.2019.15.003
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Effect of Different Core Temperatures on the Quality of Steam-cooked Micropterus salmoides
WANG Ke-yu, YANG Hong-xu, BAO Yu-long, FENG Rui-hong, WANG Yong, CHEN Dong-po, ZHOU Peng
2019, 40(15):20-27. DOI: 10.13386/j.issn1002-0306.2019.15.004
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Effects of Ultra High Pressure Treatment on Biochemical Characteristics of Actin in Cultured Pseudosciaena crocea
YANG Ju-peng, LV Chun-xia, LEI Ye-si, ZHANG Hui-en, CAO Shao-qian, YANG Hua
2019, 40(15):27-31. DOI: 10.13386/j.issn1002-0306.2019.15.005
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Effects of Pasteurization Method,Calcium Chloride and Squeeze Pressure on Yields and Quality of Bovine Halloumi Cheese
ZHAO Sai-nan, LENG You-bin, XIAO Guang-hui, JIANG Shi-long, XIE Qing-gang, ZHANG Lan-wei, HAN Xue
2019, 40(15):32-38. DOI: 10.13386/j.issn1002-0306.2019.15.006
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Ohmic Heating Characteristics of Water Chestnut Juice and the Effect of Ohmic Heating on Its Clarity
ZENG Xue, WANG Wei, LI Xue-rui, XU Xiao-yun, WANG Lu-feng
2019, 40(15):39-44,51. DOI: 10.13386/j.issn1002-0306.2019.15.007
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Study on Physical Properties Change of Liquid Formula Milk during Storage
FENG Xiao-han, ZHUANG Ke-jin, TIAN Fang, MAO Ying-yi, CHEN Lei, ZHAO Yan-rong, GUAN Yan, JIANG Yu-jun
2019, 40(15):45-51. DOI: 10.13386/j.issn1002-0306.2019.15.008
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Effect of Monosaccharide on the Formation of Advanced Glycation Endproducts in Model Systems
SHI Zhen-hua, ZENG Mao-mao, HE Zhi-yong, QIN Fang, ZOU Zhong-ai, ZHANG Zhi-gang, CHEN Jie
2019, 40(15):52-58,65. DOI: 10.13386/j.issn1002-0306.2019.15.009
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Effect of Heat-denatured Bovine Serum Albumin on Complexation and Protection of α-tocopherol,Resveratrol and(-)-epigallocatechin-3-gallate
DONG Huan-huan, Wusigale, FENG Wen-wen, LIANG Li
2019, 40(15):59-65. DOI: 10.13386/j.issn1002-0306.2019.15.010
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Rapid Identification of Different Animal Meat Based on Gene Detection
GENG Duo, CHEN Hui, LUO Rui-ming, WANG Li-juan
2019, 40(15):66-71,187. DOI: 10.13386/j.issn1002-0306.2019.15.011
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Effects of Precursors and Fungal Elicitors on the Accumulation of Isoflavones in Cell Suspension Culture of Soybean
LIU Rui, HU Huan-huan, SHI Xiao-wei, FENG Hui-gen
2019, 40(15):72-77,83. DOI: 10.13386/j.issn1002-0306.2019.15.012
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Effects of Sucrose Addition on the Changes of Physicochemical Indexes and Active Components during Oat Jiaosu Fermentation
TANG Si-yu, WENG Yun-dan, MAO Ge, CAI Cheng-gang, MAO Jian-wei
2019, 40(15):78-83. DOI: 10.13386/j.issn1002-0306.2019.15.013
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Extraction,Purification and Structural Characterization of β-Glucosidase in Jincheng Oranges
REN Jing-nan, FAN Gang, ZHANG Lu-lu, PAN Si-yi, WANG Ke-xing
2019, 40(15):84-88. DOI: 10.13386/j.issn1002-0306.2019.15.014
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Development of a Special Flavored Hericium erinaceus Millet Wine
ZHAO Rui-hua, XIE Jia-yi, TIAN Xi
2019, 40(15):89-93,99. DOI: 10.13386/j.issn1002-0306.2019.15.015
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Study on Extraction Process Optimization and Antitumor Activity of Isoflavone from Korean Soybean Paste
QI Xin, ZHANG Lu, QI Shi-bo, SONG Xin-ping, CUI Cheng-bi
2019, 40(15):94-99. DOI: 10.13386/j.issn1002-0306.2019.15.016
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Optimization of Carrot-fermented Blueberry Milk Tablet by Response Surface Methodology
WU Hong-yan, KONG Ling-shu, ZHAO Jia-le, TAN Si-min, LI Ai-li
2019, 40(15):100-105. DOI: 10.13386/j.issn1002-0306.2019.15.017
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Processing Technology Optimization and Quality Analysis of L.acidophilus Soft Soy Cheese
LI Si-han, WANG Ying, LI Ai-li, LI Chun
2019, 40(15):106-112. DOI: 10.13386/j.issn1002-0306.2019.15.018
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Optimization of Cactus Fermented Wine Process by Response Surface-Principal Component Analysis
XIAO Shi-di, WANG Jing, XUE Yi-xuan, ZHANG Hui-ling
2019, 40(15):113-119,128. DOI: 10.13386/j.issn1002-0306.2019.15.019
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Study on Optimization of Process and Related Index Changes of Low Alcohol Germination Buckwheat Wine
WANG Shan, MA Ting-jun
2019, 40(15):120-128. DOI: 10.13386/j.issn1002-0306.2019.15.020
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Optimization of Fermentation Process and Cold Storage Stability of Probiotic Yam Beverage
HUANG Tian, HAN Zhi-hao, GUO Shuai, ZHENG Yan, WANG Yue-jiao, BAI Mei, WANG Ji-cheng, SUN Tian-song
2019, 40(15):129-134,142. DOI: 10.13386/j.issn1002-0306.2019.15.021
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Optimization of Extraction Technology of Water-soluble Flavonoids and Total Polysaccharides from Aurea helianthus Flower by Response Surface Methodology
ZHANG Xiao-jiao, SUN Li-quan, LUO Ai-qin, YANG Xue-dong, ZHANG Rui
2019, 40(15):135-142. DOI: 10.13386/j.issn1002-0306.2019.15.022
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Optimization of Ultrasonic Assisted Extraction of Isovitexin from Zizyphi spinosae Semen by Response Surface Methodology
YANG Ting-ting, LI Jia-yi, ZHANG Yan-qing, XIE Jun-bo, WANG Qing
2019, 40(15):143-147,154. DOI: 10.13386/j.issn1002-0306.2019.15.023
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Process Optimization of Hawthorn Pectin Oligogalacturonic Acid (PGA) Yogurt Drinks and Inhibitory Effect on Lactic Acid Bacteria by PGA
YOU Lu, ZHAO Yan-xue, SUI Qian-qian, LIU Shi-qi, LIU Su-wen, CHANG Xue-dong
2019, 40(15):148-154. DOI: 10.13386/j.issn1002-0306.2019.15.024
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Optimization of the Processing Technology of Apple-polyphenol Microcapsules by Response Surface Methodology
SHI Jing-wen, MA Chun-li, LIANG Jia-qi, SHAO Bo-yue, QI Yi-jie
2019, 40(15):155-160,291. DOI: 10.13386/j.issn1002-0306.2019.15.025
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Preparation of Mung Bean Antioxidant Polypeptide by Complex Enzyme Synergistic Hydrolysis
MA Shi-wen, GAO Yun, HAN Si-yang, TANG Mei, CHEN Ru, LI Tong-tong, FANG Zhi-gang, LU Yong-zhen
2019, 40(15):161-165,183. DOI: 10.13386/j.issn1002-0306.2019.15.026
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Preparation of Cinnamaldehyde/Chitosan Film as Antimicrobial Packaging Using Supercritical Fluid Technology
TANG Chuan, YANG Ming, LU Xuan
2019, 40(15):166-169,177. DOI: 10.13386/j.issn1002-0306.2019.15.027
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Effect of Lipase on the Gel Properties of Surimi from Catfish
SU Rui-hua, JIAO Xi-dong, FAN Da-ming, HUANG Jian-lian, ZHAO Jian-xin, YAN Bo-wen, ZHOU Wen-guo, ZHANG Wen-hai, YE Wei-jian, ZHANG Hao
2019, 40(15):170-177. DOI: 10.13386/j.issn1002-0306.2019.15.028
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Effects of Honeysuckle Extract on the Color-protection of Water-soluble Monascus Pigments
QIU Hua-zhen, YANG Yi-jin, HU Jian, WANG Guang-qiang, XIONG Zhi-qiang, ZHANG Hui, AI Lian-zhong, XIA Yong-jun
2019, 40(15):178-183. DOI: 10.13386/j.issn1002-0306.2019.15.029
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Determination of Glycine Betaine in Aquatic Products by High Performance Liquid Chromatography
DING Yuan, XING Jia-li, CHENG Hai, ZHENG Rui-hang, XU Xiao-rong, DING Chao-qiong, MAO Ling-yan, SHEN Jian, YAN Xiao-jun, LI He-sheng
2019, 40(15):184-187. DOI: 10.13386/j.issn1002-0306.2019.15.030
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Non-target Rapid Screening of Unknown Pesticide Residues in Tea Beverage
WU Ying-yi, CHEN Zhong, ZHANG Si-qun, ZHANG Hong
2019, 40(15):188-195. DOI: 10.13386/j.issn1002-0306.2019.15.031
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Analysis of Selenium Contents in Selenium-rich Wine Grape and the Vinification Products Based on Hydride Generation Atomic Fluorescence Spectrometry
ZHENG Yu, HOU Tong-yao, WANG Zong-yi, LI De-mei, LI Hu-jun, ZHANG Zhu-qin, ZHANG Ya-dong
2019, 40(15):196-200. DOI: 10.13386/j.issn1002-0306.2019.15.032
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Determination of Ethephon Residues in Fruits and Vegetables by Gas Chromatography-tandem Mass Spectrometry
ZHOU Ting-ting, CHEN Lu-tao, ZHOU Min, YU Lu-ping, LIU Xiao-yu, LI Bin, HU Jin-feng, ZHU Meng-meng
2019, 40(15):201-206,214. DOI: 10.13386/j.issn1002-0306.2019.15.033
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Study on the Differences of Color,Taste and Aroma Constituents in White Loose Tea and White Tea Pine
LIN Hong-zheng, LI Xin-lei, ZHOU Yong-feng, ZHANG Yan, HAO Zhi-long, JIN Xin-yi
2019, 40(15):207-214. DOI: 10.13386/j.issn1002-0306.2019.15.034
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Determination of 7 N-nitrosamines in Several Aquatic Products and Processed Meat Products by Gas Chromatography-tandem Mass Spectrometry with Barium Hydroxide Treatment Coupled Liquid-liquid Extraction
ZHAI Meng-ting, WANG Zong-yi, ZHENG Yu, HOU Tong-yao, HUANG Man-qing
2019, 40(15):215-219. DOI: 10.13386/j.issn1002-0306.2019.15.035
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Determination of Hyperoside Based on a Electrochemical Sensor Assembled with Carbon Nanotubes
LI Xiao-rong, GUO Hui, LONG Xu, LIU Jiang-tao, LIU Jing-li, LI Jia-jia, ZHANG Yong-mei
2019, 40(15):220-224. DOI: 10.13386/j.issn1002-0306.2019.15.036
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Comparative Analysis of Fatty Acid Composition in Xuanwei Ham and Jinhua Ham
LI Ling, ZHANG Jing-jing, WANG Gui-ying, CHENG Zhi-bin, GU Da-hai, XU Zhi-qiang, PU Yue-hong, GE Chang-rong, LIAO Guo-zhou
2019, 40(15):225-229,234. DOI: 10.13386/j.issn1002-0306.2019.15.037
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Determination of 2-(4-Methoxyphenoxy)-Propionic Acid Sweetness Inhibitor in Candies by Liquid Chromatography-Tandem Mass Spectrometry
CHEN Tong, ZHOU Hong-bin, WANG Xian-ping, XIAO Zhen, LU Hui-yuan, LI Ping, SHEN Wei-jian, WANG Hong
2019, 40(15):230-234. DOI: 10.13386/j.issn1002-0306.2019.15.038
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Quality Grade Evaluation of Base Liquor of Luzhou-Flavor Liquor Based on GC-QTOF MS Technology
LI Xin-feng, ZHANG Liang, LI Fang-fang, SU Zhan-yuan, WU Wei-yu, ZHAO Jin-song
2019, 40(15):235-241. DOI: 10.13386/j.issn1002-0306.2019.15.039
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Comparison of Four Methods for Quantitation of Proanthocyanidin
SHI Lei, GAO Zhe, LIU Li-nan, HAN Wei, YANG Xiao-bo, CUI Tong
2019, 40(15):242-247,253. DOI: 10.13386/j.issn1002-0306.2019.15.040
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Analysis of Nutritional Properties of Synechococcus sp.PCC7002
GUO Wei, GAO Feng-zheng, FENG Yi-nong, YANG Yi-sheng, GUO Teng-jiao, FENG Guang-xin, WU Hao-hao, ZENG Ming-yong
2019, 40(15):248-253. DOI: 10.13386/j.issn1002-0306.2019.15.041
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Study on the Sample Pretreatment Procedure and Determination by UPLC-MS in PhIP Chemical System
CHEN Yan-fang, ZHAO Yue-liang, ZHANG Na-na, FAN Da-ming, LI Li-jie, ZHAO Jian-xin, ZHANG Hao
2019, 40(15):254-258,291. DOI: 10.13386/j.issn1002-0306.2019.15.042
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Preservation Effect of Natural Composite Preservative Coating Liquids on Pot-Stewed Duck's Neck
XI Ze-wen, SI Yun-ling, ZOU Li-qiang, LIU Wei
2019, 40(15):259-264,270. DOI: 10.13386/j.issn1002-0306.2019.15.043
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Effects of Different Packaging,Ozone and Preservatives Treatment on Respiration Intensity and Storage Effect of Fresh ‘Dahongpao’ Zanthoxylum
JING Na-na, LI Hua, LI Zhen, WEI An-zhi, MA Yan-ping
2019, 40(15):265-270. DOI: 10.13386/j.issn1002-0306.2019.15.044
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Preservation Effects of CO2-cold Seawater Combined with Antioxidants on Litopenaeus vannamei
CAI Yan-ping, ZHANG Sha-sha, LIU Jian-hua, DING Yu-ting, LIU Shu-lai
2019, 40(15):271-275,297. DOI: 10.13386/j.issn1002-0306.2019.15.045
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Preventive Effect of Small-leaf Kudingcha Polyphenol Extract on Hydrochloric Acid/Ethanol Gastric Injury in Mice
MU Jian-fei, ZHAO Xin, LONG Xing-yao, ZHOU Xian-rong, PAN Yan-ni, LIU Bi-hui
2019, 40(15):276-283,291. DOI: 10.13386/j.issn1002-0306.2019.15.046
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Melioration and Antioxidation Effect of Complexes of Soy Isoflavones and Bovine Colostrum on Osteoprosis of Ovariectomized Rats
YU Hua, CHANG Ping, CHEN Bei-yi, WEI Rong, MA Li-na, NIU Shi-jie, GAN Lu, MAO Yu-hang, CHENG Guang-yu
2019, 40(15):284-291. DOI: 10.13386/j.issn1002-0306.2019.15.047
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Protective Effects of Naturally Fermented Camel Milk on Acute Alcohol-Induced Liver Injury in Mice
QIAO Xiang-yu, MING Liang, YI Li, HE Jing, Jirimutu
2019, 40(15):292-297. DOI: 10.13386/j.issn1002-0306.2019.15.048
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Effects of Theabrowins Extracted from Pu'er Tea on Key Enzymes and Tissue Sections of Glycolipid Metabolismand with High Sugar Diet Rats
ZHAO Dan, ZHANG Ting-ting, PENG Chun-xiu, GONG Jia-shun
2019, 40(15):298-303. DOI: 10.13386/j.issn1002-0306.2019.15.049
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Protective Effect of Curcumin on Cardiomyocyte Apoptosis Induced by Overtraining in Rats
GUO Ai-min, LI Ya-jun, CAO Hui, ZHOU Hai-tao, CAO Jian-min, HU Ge, NIU Yan-long, REN Yi
2019, 40(15):304-310. DOI: 10.13386/j.issn1002-0306.2019.15.050
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Optimization of Fermentative Technic by Response Surface and Determination of Antioxidant Capacity of Grape-Rose Compound Strains Fermentative Beverage
WANG Ge-nan, LIU Wei-bing, WANG Xue-wei, QUAN Li, YIN Li-ping, WU Yun, XUE Jie
2019, 40(15):311-317. DOI: 10.13386/j.issn1002-0306.2019.15.051
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Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity
XIONG Zheng-wei, LUO Qian-qian, HUI Jun-min, KUANG Gang, WANG Cun, REN Yan-rong, GU Xiao-lu, QIAN Yu
2019, 40(15):318-321. DOI: 10.13386/j.issn1002-0306.2019.15.052
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Research Progress on Application of Surface Enhanced Raman Spectroscopy in Food Detection
WANG Hai-bo
2019, 40(15):322-329. DOI: 10.13386/j.issn1002-0306.2019.15.053
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Research Progress of Undenatured Type Ⅱ Collagen on Osteoarthritis
WANG Hai-yan, SUN Jun-she, LIU Ai-qing, LIU Shuang, ZOU Guo-qing
2019, 40(15):329-332. DOI: 10.13386/j.issn1002-0306.2019.15.054
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Research Progress of Safety and Harmful Component Control in Frying Oil
XIE Jiu-ying, ZHANG Xiang-yu, WU Yong-qiang, YANG Xue-lian, CAO Yan-ping
2019, 40(15):333-338,344. DOI: 10.13386/j.issn1002-0306.2019.15.055
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Research Progress on Production Methods of Butyric Acid and Its Physiological Functions in Intestine Tract
YUE Ying-xue, WANG Yu-qi, YAN Fen-fen, LI Na, LI Bai-liang, HUO Gui-cheng
2019, 40(15):339-344. DOI: 10.13386/j.issn1002-0306.2019.15.056
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Research Progress of Biogenic Amines in Traditional Fermented Vegetable
TANG Xiao-man, TANG Yao, ZHANG Qi-sheng, CHEN Gong, YU Wen-hua, LIU Qing-bin
2019, 40(15):345-348,355. DOI: 10.13386/j.issn1002-0306.2019.15.057
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Research Progress of the Application of Exogenous Additives in Surimi Products
MI Hong-bo, LI Zheng-han, LI Yan, YI Shu-min, LI Xue-peng, LI Jian-rong, HUANG Jian-lian, DING Hao-chen, WANG Qi
2019, 40(15):349-355. DOI: 10.13386/j.issn1002-0306.2019.15.058
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Research Progress on Application of Novel Nano-enzyme Mimetics in Food Safety Analysis
GUAN Hua-nan, SONG Yan, GONG De-zhuang, LIU Bo, ZHANG Na
2019, 40(15):356-362,367. DOI: 10.13386/j.issn1002-0306.2019.15.059
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Research Progress on the Extraction and Application of Mn-SOD
QIN Song, HE Yu-feng, KUANG Jia-you, FAN Shu-min, HUANG Shao-pei, WANG Wei-ping
2019, 40(15):363-367. DOI: 10.13386/j.issn1002-0306.2019.15.060
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