Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Two Kinds of Thawing Methods on the Quality of Freshwater Fish
ZHOU Jun-peng, SHI Gang-peng, ZHANG Wei, WANG Lan, SHI Liu, ZHANG Yi, HUANG Huang, XIONG Guang-quan, WU Wen-jin, LI Xin, QIAO Yu, DING An-zi, LIAO Li
2019, 40(20):1-6. DOI: 10.13386/j.issn1002-0306.2019.20.001
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Effects of Enzymatic Hydrolysis of Konjac Glucomannan on Tensile Properties of Frozen Dough
CUI Ting-ting, LIU Rui, WU Tao, SUI Wen-jie, ZHANG Min
2019, 40(20):7-15. DOI: 10.13386/j.issn1002-0306.2019.20.002
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Effect of Germination Time on Antioxidant Capacity of Brown Rice Glycoprotein
LIU Xiao-fei, CHENG Chuan-xing, SONG Jie, ZHENG Zhi-hui, NAN Xue-mei, GUAN Hua-nan, ZHANG Na
2019, 40(20):16-22,28. DOI: 10.13386/j.issn1002-0306.2019.20.003
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Effects of Salt Addition and Salt-blending Time on Comprehensive Quality of Cuttlefish Fish-ball
CHEN Yue-wen, ZHENG Li-li, YAN Ting-ting, JIANG Dan-dan, LIU Fei-jian, CAI Wen-qiang, WEI Jian-ling, SHEN Shi-ke
2019, 40(20):23-28. DOI: 10.13386/j.issn1002-0306.2019.20.004
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Effect of Ultra High Pressure Treatment on γ-Aminobutyric Acid and Volatile Components in Germinated Brown Rice Wine
FAN Ming-cheng, XIE Zhi-xin, LIU Rong-xu, LIU Dan-yi, HAN Jian-chun
2019, 40(20):29-35. DOI: 10.13386/j.issn1002-0306.2019.20.005
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Effects of Mung Bean Flour Modified by Extrusion on Characteristics of Flour Processing and Quality of Noodles
ZHANG Yu, CHEN Yuan-wen, DUAN Dan, LIN Chuan, CHEN Shao-jun
2019, 40(20):36-41. DOI: 10.13386/j.issn1002-0306.2019.20.006
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Antioxidative and Antibacterial Activity of Polyphenols in Quercus variabilis Acorn Nutlet
WEI Yuan-yuan, LIU Qi, LIANG Zong-yao, REN Wei-wei, LI Min-meng, GAO Peng-cheng, DUAN Xu-chang
2019, 40(20):42-48. DOI: 10.13386/j.issn1002-0306.2019.20.007
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Physicochemical Properties of Lactobacillus paracasei subsp. paracasei X12 Peptidoglycan and Its Inhibitory on Proliferation of HT-29 Cells
WANG Shu-mei, YI Hua-xi, ZHANG Lan-wei, FANG Lei, LIN Bin-bin, XU Wei
2019, 40(20):49-53,60. DOI: 10.13386/j.issn1002-0306.2019.20.008
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Antioxidant Activity and Compounds Identification of Kernels, Leaves and Pollen of Walnut(Juglandaceae)
ZHAO Xin-dan, HAO Yuan-ru, PANG Jun-qian, ZHANG Qiang, ZHAI Mei-zhi
2019, 40(20):54-60. DOI: 10.13386/j.issn1002-0306.2019.20.009
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Influence of Cinnamon Essential Oil/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Texture and Rheological Properties of κ-Carrageenan
WANG Yan-li, LIU Ya-wei, YUAN Chao, LIU Yi-zhen, PAN Ying
2019, 40(20):61-65. DOI: 10.13386/j.issn1002-0306.2019.20.010
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Composition Changes of Debranched and Recrystallized Corn Starch with Different Branch Ratio
WANG Zhi-wei, WANG Zhe, ZHOU Zhong-kai
2019, 40(20):66-70,81. DOI: 10.13386/j.issn1002-0306.2019.20.011
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Changes of Free Amino Acid and Nucleotide in Minced Shrimp(Litopenaeus vannamei)during Ohmic Heating
WANG Xiao-yan, PAN Xiao-yang, JIAO Yang, CHENG Yu-dong, JIN Yin-zhe
2019, 40(20):71-75,87. DOI: 10.13386/j.issn1002-0306.2019.20.012
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Screening of Plant-derived Polyphenol Oxidase for the Formation of Theaflavins and Theasinensins from the Oxidation of Catechins
XUE Jin-jin, YIN Peng, ZHANG Jian-yong, WANG Wei-wei, CHEN Lin, SU Wei, GUO Gui-yi, JIANG He-yuan
2019, 40(20):76-81. DOI: 10.13386/j.issn1002-0306.2019.20.013
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Synergistic Effects of Nisin and HPP on the Inactivation of Escherichia coli
LIAO Han
2019, 40(20):82-87. DOI: 10.13386/j.issn1002-0306.2019.20.014
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Enzymatic Preparation of Brassica oleracea L. var. botrytis L Stem and Leaf Peptide and Its Hypolipidemic Function
ZHOU Ting-yi, YAO Chun-yan, XU Shen-lu, WU Qing-qi, LI Qing-qing, DANG Ya-li
2019, 40(20):88-93,100. DOI: 10.13386/j.issn1002-0306.2019.20.015
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Effect of High-glucose Condition on Antioxidant Activity and Metabolism of Saccharomy cescerevisiae
SHI Gui-qin, REN Fei, XIE Bing-zong, SHEN Jia-xin
2019, 40(20):94-100. DOI: 10.13386/j.issn1002-0306.2019.20.016
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Gene Cloning,Expression and Enzymatic Properties of a Thermotolerant and Alkalophilic Protease Gene
XIE Ai-lian, LIN Bi-yu, NIU Dan-dan, NOKUTHULA Peace Mchunu, YE Xiu-yun
2019, 40(20):101-106. DOI: 10.13386/j.issn1002-0306.2019.20.017
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Gene Cloning and Structural Analysis of Cell Wall Proteinase from Lactobacillus bulgaricus
ZHANG Yan, XIAO Ming, ZHANG Shuang, XIE Feng-ying, ZHANG Lan-wei
2019, 40(20):107-111,119. DOI: 10.13386/j.issn1002-0306.2019.20.018
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Preparation of Low-bitter Peanut Peptides
WANG Qian, YANG Rui-jin, TONG Yan-jun, LI Peng-fei, ZHANG Wen-bin, HUA Xiao
2019, 40(20):112-119. DOI: 10.13386/j.issn1002-0306.2019.20.019
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Screening and Identification of Lactic Acid Bacteria for Inhibiting Bovine Mastitis and Preliminary Study of Antibacterial Mechanism
SONG Yue, LI Bai-liang, LI Na, YUE Ying-xue, WANG Na-na, CHEN Zi-yu, HUO Gui-cheng, GUO Ling
2019, 40(20):120-126. DOI: 10.13386/j.issn1002-0306.2019.20.020
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Immunoregulatory Effect of Hawthorn Flavonoids on Spleen Lymphocytes in Mice
WANG Yi-lun, LI Jing-shuang, LI Mei-ying, YU Yang
2019, 40(20):127-132,145. DOI: 10.13386/j.issn1002-0306.2019.20.021
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Screening and Identification of Probiotic Lactobacillus Strains Inhibiting Intestinal Pathogens and Adhering to Caco-2 Cells
ZHANG Ru-jing, HU Ya-fan, HAI Dan, ZHAO Meng-na, LU Zhao-xin, LV Feng-xia, ZHAO Hai-zhen, ZHANG Chong, BIE Xiao-mei
2019, 40(20):133-139,153. DOI: 10.13386/j.issn1002-0306.2019.20.022
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Deodorization Process of Tilapia Processing By-products and Its Fishy Odor Component Analysis
XING Gui-peng, HUANG Hui, LI Lai-hao, YANG Xian-qing, CHEN Sheng-jun, HAO Shu-xian, CEN Jian-wei, LIN Wan-ling, LIN Zhi
2019, 40(20):140-145. DOI: 10.13386/j.issn1002-0306.2019.20.023
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Preparation of Bifidobacterium Mixed Gel Microcapsules and Its Gastrointestinal Release Characteristics
YE Xian-jiang, ZENG Heng, CAI Wei-rong, HU Xiao-ke, CHEN Ji-cheng
2019, 40(20):146-153. DOI: 10.13386/j.issn1002-0306.2019.20.024
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Formulation and Processing Technology Optimization of Mulberry Cake
XIAO Jia-qi, HUANG Gui-tao, GU Cai-qin, AN Ke-jing
2019, 40(20):154-159,166. DOI: 10.13386/j.issn1002-0306.2019.20.025
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Optimization of Fermentation Medium for Bacillus amyloliquefaciens fmbj37 to Produce Poly γ-Glutamic Acid
SHENG Jie, MENG Fan-qiang, LV Feng-xia, ZHAO Hai-zhen, ZHANG Chong, LU Zhao-xin
2019, 40(20):160-166. DOI: 10.13386/j.issn1002-0306.2019.20.026
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Optimization of the Freezing-explosion Puffing Drying for Lanzhou Lily
ZHANG Fang, HUANG Yu-long, KANG San-jiang, LI Ming-ze, ZENG Chao-zhen
2019, 40(20):167-173. DOI: 10.13386/j.issn1002-0306.2019.20.027
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Cellulase Assisted Ultrasound Extraction of Pueraria Polysaccharides and Its DPPH Free Radical Scavenging Ability
WANG Kun-lun, LI Jia-lei, XIE Xue-jun, Gao Yang, GUAN Li-jun, YAN Song
2019, 40(20):174-179,187. DOI: 10.13386/j.issn1002-0306.2019.20.028
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Optimization of Enzyme-assisted Extraction Conditions in Water for Garlic Polysaccharide by Response Surface Methodology and Its Antioxidant Activity Against Oil
ZHAO Chen, SHA Ru-yi, ZHANG Li-ming, HAN Hong-geng
2019, 40(20):180-187. DOI: 10.13386/j.issn1002-0306.2019.20.029
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Optimization of Ultrasonic-Flash Synergistic Extraction and Antitumor Activity of Polysaccharide from Fibrous Root of Bletilla striata
JIA Fu-huai, TU Hong-jian, WANG Jun, TAO Gang, JI Cun-rui, WANG Cai-xia, XIONG Fei-fei, YAN Yong-qiu
2019, 40(20):188-195,208. DOI: 10.13386/j.issn1002-0306.2019.20.030
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Optimization of Distillation Process of Citrus aurantiifolia Peel Essential Oil and Analysis of Aroma Compenents
DING Yi, LI Yuan-dong, XIA Jian-jun, LIU Xiu-ming, DUAN Yan-qing, LI Juan, CAO Jing, SHEN Qin-peng
2019, 40(20):196-200,208. DOI: 10.13386/j.issn1002-0306.2019.20.031
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Formulation Optimization and Gel Properties of Lentinus edodes Steamed Egg Custard in Industrial Production
MENG Ke-xin, GAO Hai-yan, CAO Meng, JIANG Ji-kai, SONG Meng-di, ZENG Jie
2019, 40(20):201-208. DOI: 10.13386/j.issn1002-0306.2019.20.032
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Process Optimization and Flavor Analysis of Xinjiang Characteristic Fermented Milk Tablet
LIU Fei, LI Wen-hui, DING Zhen-zhen, REN Xiao-na, ZHENG Xiao-ji
2019, 40(20):209-214,222. DOI: 10.13386/j.issn1002-0306.2019.20.033
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Optimization Processing,Physicochemical Properties and α-Glucosidase Inhibitory Activity of Onchidium struma Polysaccharides
SONG Pei-lin, LI Shuo, YANG Lan, CHEN Li-gen, XU Wei, SHAO Rong
2019, 40(20):215-222. DOI: 10.13386/j.issn1002-0306.2019.20.034
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Optimization Extraction Processing,Antioxidant Activity and Inhibition of α-Glucosidase Activity of Total Polyphenols from Leaves of Passiflora edulis
XU Hai-tang, TIAN Cheng-piao, ZHAO Yan-zhi, LIAO Hua-zhen, SHEN Li-qun, ZHOU Ju-ying
2019, 40(20):223-227,236. DOI: 10.13386/j.issn1002-0306.2019.20.035
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Research Progress of Genetically Modified Food Management in Taiwan,China
ZHU Qiang, LI Feng, ZHOU Zhou, WANG Jin-qiu
2019, 40(20):228-230,236. DOI: 10.13386/j.issn1002-0306.2019.20.036
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Infrared Fingerprint Spectra Analysis of Toona sinensis Based on Sequential Dual-indexes and Cluster Analysis Method
WANG Xiao-min, SHI Guan-ying, WANG Zhao-gai, ZHANG Le, CHENG Jing-jing, JIANG Peng-fei, ZHAO Li-li
2019, 40(20):231-236. DOI: 10.13386/j.issn1002-0306.2019.20.037
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Establishment of Hyperspectral Prediction Models for Fat Content of Tan Sheep Mutton in Yanchi Country
ZHANG Chong, LIU Gui-shan, HE Jian-guo, CHENG Li-juan, WAN Guo-ling
2019, 40(20):237-242. DOI: 10.13386/j.issn1002-0306.2019.20.038
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Comparison of Purfication Effect of Different Types of SPE Column on the Dertermination of 58 Pesticide Residues in Chives
ZHANG Quan, SHABILA Tu-la-jiang, ZHOU Yi-bing, LIN Ye, LI Lei, LIU Li-ya, LIU Wen-zheng, WU Yu-tian, GUO Hua
2019, 40(20):243-250,261. DOI: 10.13386/j.issn1002-0306.2019.20.039
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Main Quality Characteristics and Comprehensive Evaluation of Different Varieties of Cassava
JIANG Tai-ling, LIU Guang-hua, ZHOU Ying-chun, XIONG Xian-kun, LIU Chao, DUAN Chun-fang, SONG Ji-ming, LIU Qian, LI Yue-xian, SHEN Shao-bin, YAN Wei, YI Huai-feng, LU Cheng, ZHANG Lin-hui
2019, 40(20):251-255,261. DOI: 10.13386/j.issn1002-0306.2019.20.040
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Determination of Pesticide Residues in Tea Broth by Solid Phase Extration Column of Dual Packing Materials with UV Spectrophotometry
XIE Lei, WU Wan-yi, LI Lu, XIE Xin-an, LI Yan
2019, 40(20):256-261. DOI: 10.13386/j.issn1002-0306.2019.20.041
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Study on the Taste Characteristics of Gly-Pro and Val-Hyp in Fish Sauce
GU Wen-yu, SUN Jin-ling, GU Hua-rong, MU Hong-tao, GAO Xiang-yang
2019, 40(20):262-265. DOI: 10.13386/j.issn1002-0306.2019.20.042
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Comparison of Different Reconstituted Rice Containing Functional Red Yeast Rice Flour Based on Intelligent Electronic Sensory Evaluation System
WANG Xi, DU Yu-lan, YU Qin, YANG Dao-fu, YAN Jian-gang, LIU Jia, LIU Shi-wei, YUAN Peng, WEN Jian, DUAN Sheng-lin
2019, 40(20):266-270,284. DOI: 10.13386/j.issn1002-0306.2019.20.043
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Effect of Repeated Cooking with Bay Leaf on Volatile Flavor Components of Meat Broth
QIN Yan-xiu, CAI Dan-dan, FAN Yu-xia, CHEN Yan-ping, LAI Ke-qiang, LIU Yuan, HUANG Yi-qun
2019, 40(20):271-277,284. DOI: 10.13386/j.issn1002-0306.2019.20.044
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Changes of Sensory Quality and Volatile Compounds of Huafu Apple Preserved at Room Temperature
ZHU Dan-shi, REN Xiao-jun, WEI Li-wei, XU Ling-xia, CAO Xue-hui, LV Chang-xin, CHEN Jing-xin, LI Jian-rong
2019, 40(20):278-284. DOI: 10.13386/j.issn1002-0306.2019.20.045
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Effects of Oxyresveratrol on Browning of Fresh-cut Apples and Apple Juice
CHEN Chun, LI Jia-yan, HUANG Ze-peng, MENG Xiang-chun, ZOU Yong
2019, 40(20):285-289,295. DOI: 10.13386/j.issn1002-0306.2019.20.046
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Effect of Vacuum Packing on Ice-temperature Storage Quality of Mutton
ZHANG Xiao-di, WANG Han, GAO Yuan, ZHANG Hui-wen, YANG Zi-yi, GUO Ruo-yan, WANG Yuan, YAN Fu-cheng, ZHANG Zhi-sheng
2019, 40(20):290-295. DOI: 10.13386/j.issn1002-0306.2019.20.047
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Effect of Pre-fermentative Addition of Different Oak Chips on the Colour Based on the CIELab during Wine Aging
MA Xue-lei, WANG Shu-wei, LUO Chun-feng, WANG Shu-sheng, YANG Xing-yuan
2019, 40(20):296-303,309. DOI: 10.13386/j.issn1002-0306.2019.20.048
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Effect of Micellization on Lutein Absorption and Transportation in Caco-2 Epithelial Cells
CHEN Ye, DAI Zhu-qing, SONG Jiang-feng, LI Da-jing, LIU Chun-quan, YU Zhi-fang
2019, 40(20):304-309. DOI: 10.13386/j.issn1002-0306.2019.20.049
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Hypoglycemic Effect of Inulin Combined with Ganoderma lucidum Polysaccharides on Type 2 Diabetes Mellitus Rats
LIU Ya-ping, GAO Wen-ge, LIANG Jun-jie, ZHANG Wen-ling-zi, ZHANG Ze-sheng
2019, 40(20):310-315,324. DOI: 10.13386/j.issn1002-0306.2019.20.050
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Hypolipidemic Activity of Hawthorn,Sterol Ester and Functional Red Yeast Rice Compound
ZHANG Wen-ling-zi, ZHANG Ze-sheng, LIU Ya-ping, WANG Meng, GAO Wen-ge
2019, 40(20):316-324. DOI: 10.13386/j.issn1002-0306.2019.20.051
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Content of Total Phenols,Flavonoids and Its Antioxidant Activities of Various Solvent Polyphenol Extracts from Yellow Onion Peel
WANG Cun-tang, GAO Zeng-ming, JIANG Chen-hao, LI Huan, PENG Zhong-lan
2019, 40(20):325-328,339. DOI: 10.13386/j.issn1002-0306.2019.20.052
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Analysis and Evaluation of Nutritional Components from Leaves and Flowers of Camellia nitidissima in Grafted and Seedling Trees
ZHU Cheng-hao, TANG Hui, CHAI Sheng-feng, LIU Zhi-xin, WANG Ting, LI Yu-liang
2019, 40(20):329-333,347. DOI: 10.13386/j.issn1002-0306.2019.20.053
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Research Progress in Supercritical CO2 Extraction of Functional Oils of Plant
ZHOU Yu-feng, ZHANG Hai-dong, XIONG Kun, SHEN Yu, CHEN Jia, TANG Yuan-tao, LI Xiao-jie, HU Yue-yue
2019, 40(20):334-339. DOI: 10.13386/j.issn1002-0306.2019.20.054
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Research Progress on Speciation Analysis of Arsenic in Food by HPLC-ICP-MS
XI Gan, LI Yang, CHEN Lan, WEI Yue, MA Jing-jun
2019, 40(20):340-347. DOI: 10.13386/j.issn1002-0306.2019.20.055
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Research Progress of Soy Isoflavones and Aglycones
LI Zi-wei, CAO Yong, MIAO Jian-yin
2019, 40(20):348-355. DOI: 10.13386/j.issn1002-0306.2019.20.056
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Advances in Pueraria lobata Polysaccharide and Relationship of Its Structure and Activity
KAN Xiao-yue, YU Jiang-nan, XU Xi-ming
2019, 40(20):356-362. DOI: 10.13386/j.issn1002-0306.2019.20.057
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Research Progress of Potato Whole Meal Food
ZHAO Jing, SHI Dong-jie, QU Yan-feng, WANG Hong-mei, LI Jing-hai
2019, 40(20):363-367. DOI: 10.13386/j.issn1002-0306.2019.20.058
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