Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Optimization of Extraction Process and Antibacterial Activity of Anti-Clavibacter michiganensis subsp.michiganensis of Active Substances from Athyrium sinense
DU Bei-bei, XIE Shu-lian, WANG Meng-liang, GAO Yi-chen, CAI Jin
2019, 40(24):1-7. DOI: 10.13386/j.issn1002-0306.2019.24.001
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Effects of Harvesting Methods and Microwave Pretreatment on the Quality of Pressed Rapeseed Oil
HUANG Ying, ZHENG Chang, LIU Chang-sheng
2019, 40(24):8-13. DOI: 10.13386/j.issn1002-0306.2019.24.002
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The Comparative of Fermentation Characteristics and Hypoglycemic Activity from Fermented Camel Milk and Cow Milk by Lactobacillus rhamnosus GG
SU Na, YI Li, Ji Ri-mu-tu
2019, 40(24):14-19,27. DOI: 10.13386/j.issn1002-0306.2019.24.003
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Construction and Pharmacodynamic Evaluation of Sustained-release System on Lavender Essential Oil
SA Yu-liang, LIU Pan-pan, ZHANG Min-min, CHEN Wen
2019, 40(24):20-27. DOI: 10.13386/j.issn1002-0306.2019.24.004
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Purification Process of Total Flavonoid in Sweet Tea by using the Macroporous Resin and Its Antioxidant Activity
WANG Xiao-ming, CHEN Bi, ZHANG Peng, LAI Dong-qun, ZHONG Cui-juan
2019, 40(24):28-33,39. DOI: 10.13386/j.issn1002-0306.2019.24.005
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Antioxidant Activity Analysis of Exopolysaccharide from Lactobacillus paracasei Strains
LI Wei-na, ZHAO Bo, LIU Chen-jian, YANG En
2019, 40(24):34-39. DOI: 10.13386/j.issn1002-0306.2019.24.006
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Antioxidant Activity and Stability of Glycosaminoglycan from Ostrea rivularis
DAI Zi-ru, XUAN Ri-xiang, KONG-yan, LIANG Qing-xi, LIANG Dong-ping, WU Yuan-qing
2019, 40(24):40-44. DOI: 10.13386/j.issn1002-0306.2019.24.007
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Antioxidant and Hepatoprotective Effect of Polysaccharides from Synnemata of Cordyceps cicadae against Cyclophosphamide-induced Liver Injury in Mice
WANG Yu-chen-ming, HUANG Kuai-le, HUANG Liu-yao, HONG Yan, ZHENG Yi
2019, 40(24):45-50. DOI: 10.13386/j.issn1002-0306.2019.24.008
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Antioxidant and Immunomodulatory Effects of Peptide from Dictyophora indusiata
XIONG Chuan, HUANG Wen-li, ZHANG Li, LI Qing, LI Jian-wei, ZHOU Xian-dan, WANG Yue, ZHU Yu
2019, 40(24):51-56,61. DOI: 10.13386/j.issn1002-0306.2019.24.009
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Effect of Drying Temperature on Phenolic Contents and Its Antioxidant Activity of Phyllanthus emblica L.
DENG Jun-lin, LI Wan-yi, YU Li-juan, CHEN Jian, LI Hong, XIA Chen, TIAN Hao, LI Zhi-min
2019, 40(24):57-61. DOI: 10.13386/j.issn1002-0306.2019.24.010
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Composition Analysis and Immunoactivity Evaluation of Pectic Polysaccharide from Brassica rapa L. in Xinjiang Uygur Autonomous Region
WANG Wei, BULIGEN·Jia-leng-bie-ke, CHEN Kai, GAO Lei
2019, 40(24):62-67. DOI: 10.13386/j.issn1002-0306.2019.24.011
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Screening and Optimizing Fermentation Conditions of Bacillus Strain with High Productive Vitamin K2
TANG Gui-xiang, CHEN Peng-you, BAO Xin, YANG Rui-li, ZHANG Hui-li
2019, 40(24):68-73. DOI: 10.13386/j.issn1002-0306.2019.24.012
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Application of Multi-sequence Alignment in Cloning and Expression of Keratinase Gene from an Unknown Bacillus Strain
JIANG Shao-long, GUO Yi-yi, CAI Jun
2019, 40(24):74-81,87. DOI: 10.13386/j.issn1002-0306.2019.24.013
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Rapid Detection of Common Adulterated Components in Beef by Multiple Allele-specific Polymerase Chain Reaction
LI Ying-nuo, WANG Yan-shuang, YUAN Guang-xin, SUN Li-yuan, AI Jin-xia, FENG Yuan, LI Ming-cheng, ZHANG Li-hua
2019, 40(24):82-87. DOI: 10.13386/j.issn1002-0306.2019.24.014
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Dynamic Changes of Biochemical Composition of Black Highland Barley by Mixed Solid-state Fermentation with Lactic Acid Bacteria and Rhizopus oryzae
ZHANG Jie, ZHANG Wen-gang, DANG Bin, YANG Xi-juan, HAN Yan
2019, 40(24):88-93. DOI: 10.13386/j.issn1002-0306.2019.24.015
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Mutation Breeding of Bread Yeast By Air Plasma Technology
HAN Yun-jiao, ZHANG Yuan-yuan, ZHANG Bin, XIAO Xiao, ZHANG Wen-na
2019, 40(24):94-98. DOI: 10.13386/j.issn1002-0306.2019.24.016
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Screening of Broad-Spectrum Antibacterial Paenibacillus polymyxa and Physicochemical Properties of Its Bacteriocin
ZHOU Tao, MAN Wen-zeng, WU Xiao-ying, WAN Yu-lian, MA Ning, HU Rong
2019, 40(24):99-103,109. DOI: 10.13386/j.issn1002-0306.2019.24.017
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Process Optimization and DPPH Scavenging Effect of Longan Fermented Beverage
LIU Guo-ming, SUN Jian, PENG Hong-xiang, WU Cui-qiong, LI Jie-min, WEI Ping
2019, 40(24):104-109. DOI: 10.13386/j.issn1002-0306.2019.24.018
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Optimization of Low-temperature Vacuum Fried Small Yellow Croaker Processing Technology and the Effect of Packaging Method on Its Quality During Storage
SHEN Yan-qi, LI Xue-peng, WANG Jin-xiang, BU Ying, ZHU Wen-hui, LI Jian-rong, LI Ting-ting, MOU Wei-li, GUO Xiao-hua, JI Guang-ren
2019, 40(24):110-119. DOI: 10.13386/j.issn1002-0306.2019.24.019
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Ultrasonic Extraction of Tannin from Banana Peel and Its Antioxidant Activity
LI Xiao-jing, HAN Zong-yuan, MU Xue-jiao, LU Sai, JIA Shuang, MA Yong, XIAO Zhi-gang
2019, 40(24):120-124,130. DOI: 10.13386/j.issn1002-0306.2019.24.020
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Fructus Physalis Rice Vinegar with High Contents of VC
ZHANG Xue, YU Chong-wei, ZOU Wen-rong, LIU Chun-hua, LI Ting-ting, YU Dian-yu
2019, 40(24):125-130. DOI: 10.13386/j.issn1002-0306.2019.24.021
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Effect of Calcium Chloride Combined Lipase Treatment Process on the Gamey Taste of Chicken Soup
WANG Xi-xi, CAO Jin-nuo, LI He, ZHAO Di, CHEN Cun-she, LIU Xin-qi, WANG Yong-zeng
2019, 40(24):131-136. DOI: 10.13386/j.issn1002-0306.2019.24.022
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Optimization of Preparation Process for Myofibrillar Proteins Thermally-induced Gel of Chuan-bai Rex Rabbit
CHEN Lian-hong, WANG Lin-lin, JIAN Wen-su, WANG Ping, ZHANG Yan
2019, 40(24):136-143,151. DOI: 10.13386/j.issn1002-0306.2019.24.023
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The Design of the Formula for Edible Mushroom Steamed Bread Flour and Its Quality Improvement
DU Ran, JIA Chun-xiao, WANG Shi-xiong, TENG Jian-wen, WEI Bao-yao, XIA Ning
2019, 40(24):144-151. DOI: 10.13386/j.issn1002-0306.2019.24.024
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Optimization of Processing Technology of Preserved Kiwifruit
QIN Shi-rong, ZUO Yong, HE Song-jie, XU Jia, YANG Jian-fei, HUANG Xue-qin
2019, 40(24):152-159. DOI: 10.13386/j.issn1002-0306.2019.24.025
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Optimization of the Ultrasonic-assisted Extraction of Total Flavonoids from Citrus aurantium L. var daidai by Response Surface Methodology and Its Antioxidant Activity
HAO Ke-xin, HU Wen-zhong, ZHANG Qing-jie, WANG Ao-sheng, YU Jiao-xue, GUO Bin-mei, HOU Meng-yang
2019, 40(24):159-164,171. DOI: 10.13386/j.issn1002-0306.2019.24.026
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Optimization of Extraction Process of Flavonoids from Lycium barbarum L. var.Auranticarpum K.F.Ching and Its Antioxidant Activities in Vitro
LU Lu, MI Jia, LUO Qing, LI Yue-kun, LIANG Xiao-jie, YAN Ya-mei
2019, 40(24):165-171. DOI: 10.13386/j.issn1002-0306.2019.24.027
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Optimization of Extraction Process of Phytosterol from Chickpea and Its Antimicrobial Activity
JIN Ruo-zhou, LI Fei-fan, ZENG yuan-yuan, PAN Sai-chao, MEI Xiao-hong
2019, 40(24):172-177,184. DOI: 10.13386/j.issn1002-0306.2019.24.028
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Optimization of Purification Process of Polysaccharides from Arctium lappa L. by Chitosan Flocculation
XU Xin, HOU Jing-yu, WANG Li-an
2019, 40(24):178-184. DOI: 10.13386/j.issn1002-0306.2019.24.029
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Crystallization Process Optimization of D-psicose in Ethanol System
GUO Yuan-heng, LV Zhe, DING Zi-yuan, WANG Xiao-yan, LI Hao-ran, DENG Li-chuan, LIU Ying-wei, CHEN Bo, TONG Yi
2019, 40(24):185-189,198. DOI: 10.13386/j.issn1002-0306.2019.24.030
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Determination of Four Plant Toxins in Cold Dishes by High Performance Liquid Chromatography-tandem Mass Spectrometry
WANG Ke, CHEN Long-xing, TIAN Hui-fang, GUO Ai-jing, LI Xue-ping
2019, 40(24):190-193. DOI: 10.13386/j.issn1002-0306.2019.24.031
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Determination of Multiple Mineral Elements in Chia Seeds by Microwave Digestion Combined with ICP-OES and ICP-MS
WANG Zhi-qiang, LIANG Jie-yi, LI Wei-jia, ZHONG Yu-qiang, CHEN Jian-ping, LIN Chen
2019, 40(24):194-198. DOI: 10.13386/j.issn1002-0306.2019.24.032
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Fabrication of Horseradish Peroxidase-metal Organic Nanofibers Biosensor and Its Application in Detection of Hydrogen Peroxide Residues in Food
CHENG Chuan-chuan, MA Bao-kai, CHENG Yong-fa, SHEN Cai, WENG Xin-chu, ZHANG Ling-zhi
2019, 40(24):199-204,212. DOI: 10.13386/j.issn1002-0306.2019.24.033
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Matrix Solid Phase Dispersion Followed by Acetonitrile-salt Based Aqueous Two-phase Systems Coupled with High Performance Liquid Chromatography for Determination of Phenylurea Residues in Vegetables
XU Wei-li, MA Ming-yang, LI Shou-zhi, ZHAO Yang, FU Zhuang, WANG Zhi-bing
2019, 40(24):205-212. DOI: 10.13386/j.issn1002-0306.2019.24.034
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Changes of Volatile Compounds in Antarctic Krill from March to August
WEI Lei, SHI Wen-zheng, WANG Zhi-he, ZHU Guo-ping, FANG Bing, XU Nan
2019, 40(24):213-218,224. DOI: 10.13386/j.issn1002-0306.2019.24.035
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Determination by Ion Chromatography and Distribution Characteristics of Main Cations in Three Drinking Waters
ZHOU Wan-qing, NESTERENKO Pavel N, LIN Yang, JIN Xiao-ling, HUANG Jin-fei, YE Ming-li, CHEN Mei-lan
2019, 40(24):219-224. DOI: 10.13386/j.issn1002-0306.2019.24.036
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Detection of Nitrofuran Antibiotics Residues in Fishery Water by Surface-enhanced Raman Spectroscopy
LI Jing, YU Wan-song, XIA Su-jie, CHEN Yan, WANG Ke
2019, 40(24):225-230,236. DOI: 10.13386/j.issn1002-0306.2019.24.037
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Effects of Processing on the Disappearance of Pesticide Residues in Fresh-cut Lettuce
LI Kai-long, GUO Li-tao, XIANG Wei, XU Wen-yang, ZHOU Xing-wang, WANG Liang-liang, CHEN Tong-qiang
2019, 40(24):231-236. DOI: 10.13386/j.issn1002-0306.2019.24.038
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Comparative Analysis and Evaluation of Amino Acids Composition among Five Passion Fruit Varieties
LIU Wen-jing, PAN Wei, WU Jian-hong
2019, 40(24):237-241. DOI: 10.13386/j.issn1002-0306.2019.24.039
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Effects of Aroma Components and Physicochemical Quality of Mulberry Rice Wine Fermented by Two Saccharomyces cerevisiae
YAO Yuan, TAO Yu-gui, GE Fei, SONG Ping, LI Wan-zhen, ZHU Long-bao
2019, 40(24):242-250,261. DOI: 10.13386/j.issn1002-0306.2019.24.040
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Establishment of Discrimination Model of Yunnan Province Black Tea Flavor Type
XIONG Yi-fan, AN Hui-min, OU Xing-chang, ZHANG Yang-bo, HUANG Jian-an, LIU Zhong-hua, LI Shi, LI Wen-xiong, JIANG Hong-jian
2019, 40(24):251-255,269. DOI: 10.13386/j.issn1002-0306.2019.24.041
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Effects of Selenium on Cherry Tomato Storage Qualities and Involved Three Active Oxygen Metabolism Related Enzymes
LIU Hui, ZHANG Jing-lin, LIU Jie-chao, ZHANG Guang-di, FANG Hai-tian, YE Lin, JIAO Zhong-gao
2019, 40(24):256-261. DOI: 10.13386/j.issn1002-0306.2019.24.042
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Effects of Three Drying Processes on Volatile Substances and Sensory Characteristics in Lentinus edodes
LU Jia-hui, ZHANG Yu-lu, LIANG Jin, ZHANG Liang, ZHANG Hai-wei
2019, 40(24):262-269. DOI: 10.13386/j.issn1002-0306.2019.24.043
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Antiseptic and Antimicrobial Effects of ε-polylysine on Oysters
WANG Jun-hua, WANG Yi-fen, QIU Ji-ying, ZHAO Shuang-zhi, LI Chun-xiang, WANG Wei-ting, GUO Dan-yang, ZHOU Qing-xin, CHEN Lei-lei
2019, 40(24):270-275. DOI: 10.13386/j.issn1002-0306.2019.24.044
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Effects of Clove and Licorice Extracts and Quaternary Ammonium Salt of Chitosan Composite Coatting on Preservation of Blueberry Fruits
LI Cui-ping, TANG Jing, GONG Meng-xue, LI Song-hua, ZHANG Tian-yu, LIU Meng-yu
2019, 40(24):276-278,290. DOI: 10.13386/j.issn1002-0306.2019.24.045
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Storage Characteristics of Hybrid Multigrain Rice Steamed Sponge Cake under Different Temperatures and Packaging Methods
LI Ci-li, YU Shi-you, YANG Ping, YANG Yang
2019, 40(24):279-282,295. DOI: 10.13386/j.issn1002-0306.2019.24.046
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Analysis and Evaluation of Nutritional Components in Leg Muscles of Rongmao Chicken
CHEN Chen, QI Min, YANG Xiu-juan, DENG Jun-ming, ZHONG Xing-wen, SUN Zhao-cheng, CHEN Ying, TAO Lin-li, ZHANG Xi
2019, 40(24):283-290. DOI: 10.13386/j.issn1002-0306.2019.24.047
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Comparative Study of Five Prebiotics on the Laxative Function
WANG Xue-min, CHEN Zhao-qing, SUN Feng-yi, WU Min-hui, WANG Xin, CHEN Xi-min, HE Mei
2019, 40(24):291-295. DOI: 10.13386/j.issn1002-0306.2019.24.048
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Effect of Space Mutated Lactobacillus plantarum SS18-116 on Blood Lipids in Hyperlipidemia Rats
YANG Fei-yu, ZHANG Hong-xing, XIE Yuan-hong, LIU Hui, HAO Hong-wei
2019, 40(24):296-299,304. DOI: 10.13386/j.issn1002-0306.2019.24.049
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Effect of Ginsenoside Rh1 on Cognitive Impairment in Mice
BI Yun-feng, TAO Wei-ming, WANG Xi-zhu, LI Tong-xin, YAN Lu, SUN Hang, ZHENG Ming-zhu, LIU Jing-sheng
2019, 40(24):300-304. DOI: 10.13386/j.issn1002-0306.2019.24.050
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Analysis of the Physiochemical Components of Different Soybean Cultivars and Processing Characteristics of Whole Soybean Curds
LI Mei-li, HU Wen-yi, LEI Zhi-xuan, LAN Qiu-yu, LIU Wei-guo, YANG Wen-yu, ZHANG Qing
2019, 40(24):305-310,317. DOI: 10.13386/j.issn1002-0306.2019.24.051
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Research Advances on Microbial Diversity and Its Analytical Methods of Kombucha
QIU Wei-hua
2019, 40(24):311-317. DOI: 10.13386/j.issn1002-0306.2019.24.052
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Research Progress in Post-harvest Commercialization Processing Technologies of Sweet Cherry
WANG Feng-li, ZHANG Qi-zhi, QIU Ji-ying, CHEN Lei-lei, ZHAO Shuang-zhi, XIN Xue, ZHOU Qing-xin
2019, 40(24):318-322. DOI: 10.13386/j.issn1002-0306.2019.24.053
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Research Progress on Extraction and Detection Methods of Taurine
XIE Zhao-peng, YAO Yu-kun, LIU Bin-xiong, CHEN Xiao-yi, FANG Ting
2019, 40(24):323-331. DOI: 10.13386/j.issn1002-0306.2019.24.054
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Application of Low Temperature Plasma Technology in Whole Grains Processing
MENG Ning, LIU Ming, ZHANG Pei-yin, ZHU Yun-heng, LIU Yan-xiang, TAN Bin, SUN Ying, FANG Xiu-li
2019, 40(24):332-337. DOI: 10.13386/j.issn1002-0306.2019.24.055
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Research Progress of 3D Food Printing and Its Influencing Factors
HAN Ye, LIU Yan-qiu, SUN Guang-ren, GAO Zhi-guang, GENG Ye-ye
2019, 40(24):338-343,348. DOI: 10.13386/j.issn1002-0306.2019.24.056
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Research Progress on Detection and Control of Harmful Microorganisms in Dairy Products
LIN Chen, WU Hao-yi, LIU Ji-chao, LIU Fu-qi, FU Ling-lin, WANG Yan-bo, TANG Xu-xiang
2019, 40(24):344-348. DOI: 10.13386/j.issn1002-0306.2019.24.057
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Research Progress on the Influence Factors of the Tenderness of the Muscle and the Technology of Adjusting the Tenderization of the Beef
HAO Wan-ming, ZHU Chao-zhi, ZHAO Gai-ming, NAI Bi-jiang, WANG Fang-quan, WANG Ke
2019, 40(24):349-354. DOI: 10.13386/j.issn1002-0306.2019.24.058
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Immunomodulatory Effects of Lectin and TLRs Signaling Pathway
MA Cheng-yao, LIU Zhen-dong, ZHANG Yan-long
2019, 40(24):355-360. DOI: 10.13386/j.issn1002-0306.2019.24.059
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