Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Texture Changes and Plant Cell Wall Degrading Enzymes Producing Microorganism Diversity in Different Varieties of Cowpea during Fermentation
SHE Xiao, QIAN Yang, LI Ya-lin, HE Peng-hui, JIANG Zhen-ju, CHANG Wei, GONG Li, RAO Yu
2019, 40(2):1-7,12. DOI: 10.13386/j.issn1002-0306.2019.02.001
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Composition Analysis of Enzymatic Hydrolysates of Insoluble Dietary Fiber Black-grained Wheat and Its Effects on Quality of Whole Grain Extruded Products
SUN Yuan-lin, YI Xin, LI Yun-long, LIU Rui, ZHOU Su-mei
2019, 40(2):8-12. DOI: 10.13386/j.issn1002-0306.2019.02.002
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Effects of Ultimate pH on the Properties of Myofibrillar Proteins from Ovine Muscle during Postmortem Aging
WANG Ying, LI Xin, LI Zheng, ZHU Jie, ZHANG She-qi, ZHANG De-quan
2019, 40(2):13-18. DOI: 10.13386/j.issn1002-0306.2019.02.003
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Purification and Molecular Weight Determination of Polysaccharides in Germinated Brown Rice
LIU Xiao-fei, ZHANG Yu, WANG Wei, GUAN Hua-nan, ZHANG Na, MA Yong-qiang, LU Shu-wen
2019, 40(2):19-24. DOI: 10.13386/j.issn1002-0306.2019.02.004
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Controlled Non-crystallization of Cassava Starch
FAN Yan-ye, YANG hui, LIAO An-ping, LIU Tao, ZHOU Li-hong, ZENG Yi-jun, LIN Ri-hui, LIAO Wei
2019, 40(2):25-28,36. DOI: 10.13386/j.issn1002-0306.2019.02.005
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Research on Ultrastructure of Dough and Aroma Characteristics of Bread Containing Glutinous Rice Fermented at Different Fermentation Time
WU Yu-xin, ZHANG Ke-xin, JIANG Hui, TANG Xiao-juan, XU Yan, HUANG Wei-ning, LI Ning, Filip Arnaut
2019, 40(2):29-36. DOI: 10.13386/j.issn1002-0306.2019.02.006
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Effect of Soluble Brown Seaweed Dietary Fiber on Physical Properties of Low Salt Surimi Products
LIANG Wen-wen, GONG Yu-qiao, GUO Jian, WANG Qiu-kuan, WU Long, HE Yun-hai, CONG Hai-hua
2019, 40(2):37-40,46. DOI: 10.13386/j.issn1002-0306.2019.02.007
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Effect of Purple Yam Flour on Rheological Properties of Dough and Texture Attributions of Noodles
LI Yan, ZOU Jin-hao, GUO Shi-yin, SU Xiao-jun, LIAO Lu-yan, WANG Feng, LI Qing-ming
2019, 40(2):41-46. DOI: 10.13386/j.issn1002-0306.2019.02.008
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Effects of Adhesive Accessories on the Quality of Prepared Pork Steaks
ZHU Chao-zhi, NAN Hui-fang, LI Miao-yun, LIU Yan-xia, CUI Wen-ming, ZHAO Gai-ming
2019, 40(2):47-53. DOI: 10.13386/j.issn1002-0306.2019.02.009
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Main Active Components and Antioxidant Activity of Extracts from Ganoderma lucidum Solid Fermentation Longan Seed
ZHANG Guo-guang, SHEN Lin, HUANG Bing-qing, LAI Yan-hua, ZHOU Mei, ZOU Jin-mei
2019, 40(2):53-57. DOI: 10.13386/j.issn1002-0306.2019.02.010
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Effect of Star Anise Extracts on Lipid Oxidation and Quality of Beef Meatballs
LI Ya-ting, LI Ling, ZHOU Yi, GUO Yan-yun, DONG Jie
2019, 40(2):58-62,69. DOI: 10.13386/j.issn1002-0306.2019.02.011
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Heat Pump Drying Characteristics of Agaricus bisporus Based on Weibull Distribution Function
LI Ya-li, ZHANG Ming-yu
2019, 40(2):63-69. DOI: 10.13386/j.issn1002-0306.2019.02.012
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Influence of High Solid Concentrations on the Functional Properties of Enzymatic Hydrolysates of Acid Protease from Soy Protein Isolates
YANG Ming-quan, XIANG Huan, WANG Hai-ping, CUI Chun
2019, 40(2):70-74,80. DOI: 10.13386/j.issn1002-0306.2019.02.013
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Effect of Soybean Soluble Polysaccharides and Fe2+ on Physical Stability and Rheological Properties of O/W Emulsion
WANG Sheng-nan, YANG Jin-jie, SHAO Guo-qiang, ZHAO Ling-ling, YANG Li-na, HE Yu-tang, LIU He
2019, 40(2):75-80. DOI: 10.13386/j.issn1002-0306.2019.02.014
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Effect of Sesame Varieties on Quality Characteristics of Sesame Paste
LIU Su-hui, WANG Xue-de, WEI Qi-chao, CAO Yan-ming
2019, 40(2):81-86,92. DOI: 10.13386/j.issn1002-0306.2019.02.015
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Effect of Enzymatic Modification on Starch Content and Digestibility of Oat Flour
WANG Hai-lin, SHI Yuan-de, XIE Wan-yan, CHEN Sheng, XIANG Lei-wen
2019, 40(2):87-92. DOI: 10.13386/j.issn1002-0306.2019.02.016
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Effects of C/N Ratio on the Changes of Active Substances and Antioxidant Capacity of Fungus Fermented Mulberry-Oat Bran
WANG Qian, ZHANG Jia-chan, WANG Chang-tao, WANG Shou-xian, ZHAO Dan, WANG Ya-lin
2019, 40(2):93-99,106. DOI: 10.13386/j.issn1002-0306.2019.02.017
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Effect of Pretreatment Methods on the Fermentation Quality and Aroma Components of Red Kiwifruit Wines
LI He, YANG Hua, CAO Dong, HE Zhu-jun, XING Ya-ge, YOU Sen-leng, YANG Zhi-yuan
2019, 40(2):100-106. DOI: 10.13386/j.issn1002-0306.2019.02.018
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Effect of Sulfur Fumigated on Sulfur Dioxide Residue and Quality of Dry Chilli
SONG Xue, YANG Bing, KAN Jian-quan
2019, 40(2):107-112,118. DOI: 10.13386/j.issn1002-0306.2019.02.019
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Preparation and Characterization of Tea Polyphenols/Amylose Complexes
LIU Hua-ling, SHI Miao-miao, ZHOU Ya-ping, YAN Yi-zhe, HU Rui-jia, LIU Yan-qi
2019, 40(2):113-118. DOI: 10.13386/j.issn1002-0306.2019.02.020
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Effects of Three Polyhydric Alcohols Combined with Sodium Alginate Treatment on Oil Absorption and Quality of French Fries
ZHANG Wei-jun, ZHONG Yao-guang
2019, 40(2):119-123,130. DOI: 10.13386/j.issn1002-0306.2019.02.021
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Brewing and Quality Analysis of Citrus Wines with Different Fruits
WANG Yu-xia, LI Bing, ZHU Qian-li, ZHANG Chao, SU Ming-jie, YUE Li, ZHANG Jie, ZHANG Peng
2019, 40(2):124-130. DOI: 10.13386/j.issn1002-0306.2019.02.022
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Analysis of ERIC-PCR Typing and Drug Resistance of Proteus mirabilis in Commercially Available Fresh Meat
SUN Leng-ning, CHEN Shan-jiao, WANG Guan-xing, BI Shui-lian
2019, 40(2):131-135. DOI: 10.13386/j.issn1002-0306.2019.02.023
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Isolation and Identification of the Salt-tolerant Yeast from Salted Fish and Its Physiological and Biochemical Characteristics
TAO Sen, WANG Ya-ling, YE Lin, SUN Li-jun, FANG Zhi-jia, HUANG Wen-yan, BI Si-yuan, ZHONG Li-pei, LI Jian-rong
2019, 40(2):136-141,147. DOI: 10.13386/j.issn1002-0306.2019.02.024
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Screening and Identification of Lactic Acid Bacteria with Antioxidant and Probiotic Properties from Qula and Fermented Milk in Tibet
LIU Ya-dong, ZHANG Yue, HE Yin-feng, LI Chang, WU Rong, HE Min, LI Bo
2019, 40(2):142-147. DOI: 10.13386/j.issn1002-0306.2019.02.025
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Dynamic Changes and Correlation Analysis of Chemical Components Contents and Microbial Quantity in Naturally Fermented Sauerkraut
HAN Hong-jiao, CONG Min, LI Xin-wei, KONG Fan-hua, LI Wei-xuan, LIANG Xiao-na, CAO Xue-yan, YUE Xi-qing
2019, 40(2):148-153. DOI: 10.13386/j.issn1002-0306.2019.02.026
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Antibacterial Mechanism of Cumin Essential Oil
GAN Zhi-lin, Ni Yuan-ying
2019, 40(2):154-159,164. DOI: 10.13386/j.issn1002-0306.2019.02.027
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Isolation and Identification of Postharvest Pathogens of Sweet Cherry
WANG Chu, ZHANG Qian, LI Yang, NIU Yu, YANG Pu, NIU Wei, ZHANG Li-zhen
2019, 40(2):160-164. DOI: 10.13386/j.issn1002-0306.2019.02.028
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Preparation Technology and Quality Evaluation of Salvia plebeia R.Br.Effervescent Tablets
WANG Yi-meng, GUO Jia-xin, KONG Qing-xin, DONG Fang, MENG Ming, ZHAO Jing, YU Zi-wen, ZOU Xiang, QU Zhong-yuan
2019, 40(2):165-169. DOI: 10.13386/j.issn1002-0306.2019.02.029
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Processing Technology Optimization and Quality Analysis of Mashed Potato Noodles
PU Hua-yin, NIU Wei, SUN Yu-li, Li-Meng, WEI Jian-ling, HUANG Jun-rong
2019, 40(2):170-174. DOI: 10.13386/j.issn1002-0306.2019.02.030
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Optimization of Ultrasonic Enzymatic Extraction of Flavonoids from Mulberry Seed and Its Antibacterial and Antioxidant Activities
CAO Pei-jie, CUI Jin, MA Yan-hong
2019, 40(2):175-182. DOI: 10.13386/j.issn1002-0306.2019.02.031
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Optimization of Extraction Process of Bound Phenol from Sweet Potato by Acidic Hydrolysis Method
FENG Yue, FENG Ying
2019, 40(2):183-188. DOI: 10.13386/j.issn1002-0306.2019.02.032
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Optimization on Enzymolysis Conditions and the Proliferation Effect on Streptococcus thermophiles Growth by the Anchovy Hydrolysate
HU Ling-hao, GE Jun-miao, SONG Yi-shan, CHEN Jian-kang, SHENG Jie, LI Lu-yao, JIN Li, LEI Zhou
2019, 40(2):189-194. DOI: 10.13386/j.issn1002-0306.2019.02.033
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Optimization of Microwave-assisted Extraction of Anthocyanins from Lonicera edulis and Its Antioxidant Activity by Response Surface Methodology
LI Feng-feng, ZHANG Xiu-ling, LIU Xiao-chen, ZHANG Xue-ting, ZHAO Heng-tian
2019, 40(2):195-200,214. DOI: 10.13386/j.issn1002-0306.2019.02.034
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Optimization of Preparation Process of Stabilized Peanut Butter by Using Organic Gel and Its Storage Quality
LIU Ri-bin, LIU Xiao-ping, Wu-Ling-ying, ZHOU Cai-xia
2019, 40(2):201-205,214. DOI: 10.13386/j.issn1002-0306.2019.02.035
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Optimization of Enzymolysis Process for Co-production of Polysaccharides and Polypeptides from Ostrea rivularis by Response Surface Methodology
YANG Da-qiao, WANG Jin-xu, LI Lai-hao, YANG Xian-qing, MA Hai-xia
2019, 40(2):206-214. DOI: 10.13386/j.issn1002-0306.2019.02.036
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Formulation Optimization and Flavor Substances Analysis of Eucommia and Red Dates Combined Beverage
WANG Juan, ZHAO Jiang, CHEN Jian-rong, WANG Hui, WEI Shao-wen
2019, 40(2):215-222. DOI: 10.13386/j.issn1002-0306.2019.02.037
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Optimization of Ultrasonic Assisted Extraction Technology of Polyphenol by Response Surface Methodology from Capsella bursa-pastoris and Its Antioxidant Activity
CAO Xiao-yan, YANG Hai-tao
2019, 40(2):223-228,232. DOI: 10.13386/j.issn1002-0306.2019.02.038
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Study on Chemical Constituents of Licorice Sweeteners
ZHANG Hang-hang, GE Zhen-hong, LI Guo-zhu, JIA Xu, MENG Qing-yan, LIU Wen-jie
2019, 40(2):229-232. DOI: 10.13386/j.issn1002-0306.2019.02.039
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Changes of Aroma Components and Eukaryotic Microorganisms of Petit Manseng Dry White Wine during Cold Maceration
YANG Mo, LIU Wen, ZHAO Xin-jie
2019, 40(2):233-238,244. DOI: 10.13386/j.issn1002-0306.2019.02.040
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Effect on Volatile Components of Frying Salmon Fillets by Using Peanut Oil from Serval Extraction Methods
LI Peng-fei, LIU Yuan-yuan, HAN Xin, AI Na-si, ZHANG Wen-bin, YANG Rui-jin
2019, 40(2):239-244. DOI: 10.13386/j.issn1002-0306.2019.02.041
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Determination of Fipronil and Its Metabolites Residues in Vegetative Foods by High Performance Liquid Chromatography-tandem Mass Spectrometry
LI Min-qing, XU Juan, WANG Lan, AN Wen-jia, ZHUANG Jia, SUN Ling-hui
2019, 40(2):245-250,256. DOI: 10.13386/j.issn1002-0306.2019.02.042
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Preliminary Study on PCR Detection Method for Food Allergen Oyster
ZHANG Yi-xiang, QU Qin-feng, YU Shun-ji, HU Xue-lian, XIONG Wei, GE YU
2019, 40(2):251-256. DOI: 10.13386/j.issn1002-0306.2019.02.043
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Determination of γ-aminobutyric Acid in Sea Rice by HPLC-UV Method with 2,4-Dinitrofluorobenzene Pre-column Derivatization
DUAN Zhi-hong, HUANG Yong-mei, LV Ying-nian, LIANG Li-zhong, HUANG Yan-xia, YE Hua, YE Sheng-quan
2019, 40(2):257-261,270. DOI: 10.13386/j.issn1002-0306.2019.02.044
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Effects of Different Fresh-keeping Agentson on Quality and Antioxidant Activity of Lanzhou Lily Bulb Slices during Storage at 4 ℃
WEI Li-juan, LI Cui-hong, MU Yu-wen, ZHANG Zhen-hua, FENG YU-qin
2019, 40(2):262-265,270. DOI: 10.13386/j.issn1002-0306.2019.02.045
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Change Law of Inosine Acid in Chicken Muscle under Different Storage Conditions
TANG Xiu-jun, FAN Yan-feng, GE Qing-lian, JIA Xiao-xu, GAO Yu-shi, TANG Meng-jun, CHEN Da-wei, ZHANG Jing, WANG Jue, YANG Xing-xing
2019, 40(2):266-270. DOI: 10.13386/j.issn1002-0306.2019.02.046
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Effects of Pre-storage Illumination Treatment on the Storage Quality and Some Defense Enzyme Activities of Jiashi Melon
Maerhaba Paerhati, BAI Yu-jia, LI Meng, LI Jia, ZHANG Ming-ming, WANG Jin, FENG Zuo-shan
2019, 40(2):271-275,281. DOI: 10.13386/j.issn1002-0306.2019.02.047
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Effect of Sodium Nitroprusside on Antioxidant Enzymes and Phenylpropanoid Pathway of Ginger Rhizomes
LI Xue, GE Yong-hong, LI Can-ying, DUAN Bin, WEI Mei-lin, TANG Qi, CHEN Yan-ru
2019, 40(2):276-281. DOI: 10.13386/j.issn1002-0306.2019.02.048
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Anti-aging Effects and Underling Mechanism of D-chiro-inosiol on Glucose-Induced Oxidative Damage in Caenorhabditis elegans
WANG Hui, ZHAO Jiang, YANG Sheng-nan, ZHANG Xiao-han, CHENG Jing, WANG Hao
2019, 40(2):282-286. DOI: 10.13386/j.issn1002-0306.2019.02.049
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Protective Effect on LPS-induced Intercellular Hyperpermeability in Intestinal Caco-2 Cells of Total Flavonoid Extracts from Pomelo Levels
SONG Jia-le, QIAN Bo, WANG Cheng-qiang, ZENG Zhen, WU Hua, GAO Yang
2019, 40(2):287-292,299. DOI: 10.13386/j.issn1002-0306.2019.02.050
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Research Progress on the Modification of Food Protein by Pulsed Electric Field
DONG Ming, BAI Yun, LI Yue-qiu, WANG Peng, HAN Min-yi, SUN Jing-xin, XU Xing-lian, ZHOU Guang-hong
2019, 40(2):293-299. DOI: 10.13386/j.issn1002-0306.2019.02.051
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Application Research Development of Electrochemical Biosensors in Detection of Aflatoxins
HUI Yuan-yuan, WANG Bi-ni, PENG Hai-xia
2019, 40(2):300-305,311. DOI: 10.13386/j.issn1002-0306.2019.02.052
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Research Progress on Stabilizing Mechanism of Cloudy Particle Components in Cloudy Apple Juice
ZHU Dan-shi, REN Xiao-jun, WEI Li-wei, LIU He, LI He-wen, CAO Xue-hui, GUO Di, LI Jian-rong
2019, 40(2):306-311. DOI: 10.13386/j.issn1002-0306.2019.02.053
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Application of Metabolomics Based on Nuclear Magnetic Resonance (NMR) in Meat Science
QIN Ze-yu, WANG Hao, WEN Rong-xin, KONG Bao-hua
2019, 40(2):312-315,320. DOI: 10.13386/j.issn1002-0306.2019.02.054
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Research Progress of Efficacy Components and Physiological Activity of Pea
SUN Dong-yang, HU Xin-rong, XUE Wen-tong
2019, 40(2):316-320. DOI: 10.13386/j.issn1002-0306.2019.02.055
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Research Progress on the Mechanism and Control of Discoloration in Fresh-cut Chinese Water Chestnut
TENG Yong-xin, KONG Meng-jie, CHEN Xuan, HU Wan-feng, XU Xiao-yun, PAN Si-yi
2019, 40(2):321-325. DOI: 10.13386/j.issn1002-0306.2019.02.056
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Research Progress of Polyphenol and Extraction Methods in Plants
DONG Ke, LENG Yun, HE Fang-ting, XU Jia-yi, LI Yang, PEI Xiao-fang
2019, 40(2):326-330. DOI: 10.13386/j.issn1002-0306.2019.02.057
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Application Research Development of Natural Antibacterial Substances in Food Packaging
CAI Chen-chen, WANG Rui-qin, CHEN De-zhao, LIANG Xin-quan, LU Deng-jun
2019, 40(2):331-335,341. DOI: 10.13386/j.issn1002-0306.2019.02.058
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Research Progress of Anti-tumor Effect of Lactobacillus
LI Hui-zhen, LI Bai-liang, LI Zi-ye, ZHAN Meng, LU Jing-jing, HUO Gui-cheng
2019, 40(2):336-341. DOI: 10.13386/j.issn1002-0306.2019.02.059
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Research Progress of Low Protein Modulated Rice
JI Ying-xin, ZHENG Yang-yi, LI Tuo-ping, TIAN Yu-xuan, DONG Mo-si, LI Su-hong
2019, 40(2):342-346,356. DOI: 10.13386/j.issn1002-0306.2019.02.060
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Research Progress on Saponins and Pharmacological Activities of Panax japonicus
YANG Yan, ZHANG Xiang, JIANG Sen, GE Feng, LI Xiao-jun
2019, 40(2):347-356. DOI: 10.13386/j.issn1002-0306.2019.02.061
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