Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu

column
Performance of Removal of Heavy Metal Ions in Shellfish By-products by Modified Mesoporous Materials
ZHANG Jing-yu, SONG Yang, ZHAI Zi-yang, ZHAO Qian-cheng, LI Zhi-bo, QI Yan-xia
2019, 40(3):1-6,11. DOI: 10.13386/j.issn1002-0306.2019.03.001
Abstract PDF
Structure Characterization and Photocatalysis Antibacterial Performance of Nano Photocatalyst TiO2
YANG Yue, ZHANG Min, GUAN Cheng-li, LIU Dong-mei
2019, 40(3):7-11. DOI: 10.13386/j.issn1002-0306.2019.03.002
Abstract PDF
Effect of Partial Replacement of NaCl by Low-Sodium Salt including KCl and Animo Acid on Physico-chemical Properties of Dry-salted Grass Carp during Processing
YIN Jing, REN Xiao-pu, QIAN Ye, WANG Zhen, PENG Zeng-qi, ZHANG Ya-wei
2019, 40(3):12-19,24. DOI: 10.13386/j.issn1002-0306.2019.03.003
Abstract PDF
Effect of Okra Powder on Texture Properties of Dough and Bread
CAI Jin-xin
2019, 40(3):20-24. DOI: 10.13386/j.issn1002-0306.2019.03.004
Abstract PDF
Effects of Particle Size on Quality of Potato Noodle
TIAN Xiao-hong, SHEN Qun, WU Na-na, TAN Bin, LIU Yan-xiang
2019, 40(3):25-30,38. DOI: 10.13386/j.issn1002-0306.2019.03.005
Abstract PDF
Effects of Coexistent Substances in Milk Tea System on Property of Soybean Protein Isolates
SONG Yang, ZHU Xiu-qing
2019, 40(3):31-38. DOI: 10.13386/j.issn1002-0306.2019.03.006
Abstract PDF
Degradation Kinetics and Antioxidant Activity of Anthocyanin from Hibiscus sabdariffa L.
LIANG Ze-ming, YU Xiang-xiong, YU Yi-gang
2019, 40(3):39-47,53. DOI: 10.13386/j.issn1002-0306.2019.03.007
Abstract PDF
Purification, Physicochemical Properties, Antioxidant and Antibacterial Activity of Polysaccharide from Tea Seed Cake
WANG He, FANG Xue-zhi, DU Meng-hao, SHAO Ping
2019, 40(3):48-53. DOI: 10.13386/j.issn1002-0306.2019.03.008
Abstract PDF
Study on Enzymatic Demulsification of the Emulsion from Enzyme-Assisted Aqueous Extraction of Soybean Oil
WU Hai-bo, QIN Mei, LIN Da-cheng, JIANG Lian-zhou
2019, 40(3):54-59. DOI: 10.13386/j.issn1002-0306.2019.03.009
Abstract PDF
Main Organic Acids and Antibacterial Activity of Lactobacillus casei Fermentation Broth
LI Wei-na, HUANG Wen-yu, LIU Chen-jian, LI Xiao-ran
2019, 40(3):60-64,70. DOI: 10.13386/j.issn1002-0306.2019.03.010
Abstract PDF
Physicochemical Properties and Stability of Conjugated Linoleic Acid Powder Oil Prepared by Whey Protein Isolate-Gum Arabic Complex
SHU Meng, YAO Xiao-xue, ZHANG Kun, JIANG Fa-tang, YAO Xiao-lin
2019, 40(3):65-70. DOI: 10.13386/j.issn1002-0306.2019.03.011
Abstract PDF
Physicochemical Properties of Novel Bilayer Emulsion Prepared from Zein Particles and Propylene Glycol Alginate
TONG Zhen, WEI Yang, GAO Yan-xiang
2019, 40(3):71-78. DOI: 10.13386/j.issn1002-0306.2019.03.012
Abstract PDF
Structural Characterization and Antioxidant Activities of Fucoidan from Sargassum fusiforme
LIU Xue, WANG Gui-hong, ZHAO Fu-jiang, ZHOU Xin, Mikhail Kusaikin, LIU Chang-heng
2019, 40(3):79-84. DOI: 10.13386/j.issn1002-0306.2019.03.013
Abstract PDF
Diversity and Characteristics of Microbial Community in Fermented Douchi from Jiangxi Province Using High-throughput Sequencing Technology
TAN Qiang-lai, ZENG Zhen, WU Lan-lan, XU Feng, WU Xiao-li
2019, 40(3):85-89,96. DOI: 10.13386/j.issn1002-0306.2019.03.014
Abstract PDF
Inhibition of High Pressure Thermal Sterilization Treatment on Baroduric Bacteria of Low Temperature Cooked Ham
WANG Pei-yan, ZHANG Ying-tong, ZHANG Wan-gang, LI Xin-fu, ZHOU Guang-hong, XU Xing-lian, XU Bao-cai
2019, 40(3):90-96. DOI: 10.13386/j.issn1002-0306.2019.03.015
Abstract PDF
Anti-cancer and Anti-inflammatory Activities of Volatile Components from Pu-erh Tea
HAN Sha-sha, GAO Xiong, LIN Xiao-rong, ZHANG Yuan-yuan, WANG Zuo, LI Xiao-fei, CHEN Zhong-zheng, LI Bin
2019, 40(3):97-105. DOI: 10.13386/j.issn1002-0306.2019.03.016
Abstract PDF
Establishment and Implementation of Microbial Challenge Test Model for Brewed Sauce Products
WANG Tie-long, SONG Wei-ming, LI Li, HUANG Zhen-e, SHAO Dan-dan
2019, 40(3):105-110. DOI: 10.13386/j.issn1002-0306.2019.03.017
Abstract PDF
Inhibitory Effect of Fermented Extracts by Bacillus subtilis on Escherichia coli
CAO Shao-qian, NAN Nan, YUAN Yong-jun, QI Xiang-yang
2019, 40(3):111-115,126. DOI: 10.13386/j.issn1002-0306.2019.03.018
Abstract PDF
Comparative Analysis of Antibacterial Activity and Membrane Permeability to Pathogenic Bacteria of Polyphenols Extracts from 3 Kinds of Tea
NIU Zhi-hui, GAO Yuan, ZHOU Lu-lu, XIAN Yue-tong, ZHANG Xiao-meng, GAO Zi-wei
2019, 40(3):116-119,198. DOI: 10.13386/j.issn1002-0306.2019.03.019
Abstract PDF
Optimization of Extraction Process and Stability of Anthocyanins from Aronia melanocarpa
LI Yu-hao, ZHANG Nan, XIANG Shan-shan, ZHANG Jia-ying, WU Ao, SUN Ai-dong
2019, 40(3):120-126. DOI: 10.13386/j.issn1002-0306.2019.03.020
Abstract PDF
Optimization of Processing Technology for Sponge Cake with Ultramicro Black Tea Powder
SUN Dian, CHEN He-li, CHU Fei-yang, YE Yang, SU Zhu-cheng
2019, 40(3):127-133,140. DOI: 10.13386/j.issn1002-0306.2019.03.021
Abstract PDF
Response Surface Optimization of Simultaneous Extraction of Protein and Soluble Dietary Fiber from Grape Seed Meal by Complex Enzymatic Method
ZHANG Ai-qin, SUN Qian, CAO Jing-jing, LI Fang, LIU Xiao-hua, KONG Ling-ming, ZOU Ji-yun
2019, 40(3):134-140. DOI: 10.13386/j.issn1002-0306.2019.03.022
Abstract PDF
Optimization of Preparation of Cabernet Sauvignon Grape Juice with Compound Enzymatic Hydrolysis by Response Surface Methodology
WANG Jin, FENG Zuo-shan, HONG Mei-ling, GAO Xin-yu, Maerhaba·Paerhati, XIE Yuan, BAI Yu-jia
2019, 40(3):141-146,152. DOI: 10.13386/j.issn1002-0306.2019.03.023
Abstract PDF
Optimization of Process of Collagen Oligopeptide Calcium-Chelating of Takifugu rubripes Skin
GUO Rui, SHEN Liang, BI Shi-jie, LIU Xin-rong, ZHANG Xiao-mei, SU Hong, LIU Hong-ying
2019, 40(3):147-152. DOI: 10.13386/j.issn1002-0306.2019.03.024
Abstract PDF
Optimization of Enzymatic Extraction of Polysaccharide from Abrus cantoniensis Hance and Its Antioxidant Activity
JIANG De-qi, CHEN Xiao-bai, NONG Gui-zhen, MENG Li-li, JIANG Xia-rong
2019, 40(3):153-158. DOI: 10.13386/j.issn1002-0306.2019.03.025
Abstract PDF
Optimization of Microwave-assisted Extraction of Saponins from Gardenia jasminoides Ellis and Its Antioxidant Activity
LIN Ying, LIU Yu-ping, WU Xiang-ting
2019, 40(3):159-164,172. DOI: 10.13386/j.issn1002-0306.2019.03.026
Abstract PDF
Optimization of Preparation Technology of Microencapsulation of Oligomeric Proanthocyanidins from Red Raspberry Seeds and Its Stability Analysis
JI Xiu-feng, LV Chang-xin, LU Yu, LI Rui-qing, ZHAO Yu-mei, LV Ri-feng, LI Jian-rong
2019, 40(3):165-172. DOI: 10.13386/j.issn1002-0306.2019.03.027
Abstract PDF
Optimization of Flash Extraction Technology of Total Flavonoids from Verbena officinalis L. by Response Surface Methodology and Its Antioxidant Activity in Vivo
ZHANG Di
2019, 40(3):173-178,184. DOI: 10.13386/j.issn1002-0306.2019.03.028
Abstract PDF
Optimization of the Fermentation Process of Cynanchum auriculatum Royle ex Wight Ferment
LI Fan, LV Bing
2019, 40(3):179-184. DOI: 10.13386/j.issn1002-0306.2019.03.029
Abstract PDF
Ultrasonic-assisted Extraction of Lecithin from Egg Yolk and Its Physicochemical Properties
HE Xian-yu, HUANG Yi, JIAO Xiao-pan
2019, 40(3):185-190,206. DOI: 10.13386/j.issn1002-0306.2019.03.030
Abstract PDF
Effects of Different Time on Flavor Compounds of Black Pepper in the Process of Boiling Water
WU Gui-ping, GU Feng-lin, FANG Yi-ming, ZHU Hong-ying
2019, 40(3):191-198. DOI: 10.13386/j.issn1002-0306.2019.03.031
Abstract PDF
Determination of Total Sugar and Reducing Sugar in Degreasing Cream from Periplaneta americana
XIE Jing-jing, FU Wen-peng, ZHAO Yan-wen, YANG Yong-shou, XIAO Pei-yun
2019, 40(3):199-206. DOI: 10.13386/j.issn1002-0306.2019.03.032
Abstract PDF
Analysis of Main Nutrients, Active Ingredients and Volatile Components of Toona sinensis Buds from Different Regions
SHI Guan-ying, WANG Xiao-min, ZHAO Shou-huan, ZHANG Le, JIANG Peng-fei, CHENG Jing-jing, ZHAO Li-li, WANG Zhao-gai
2019, 40(3):207-215,223. DOI: 10.13386/j.issn1002-0306.2019.03.033
Abstract PDF
Effects of Yeast and Raw Material Varieties on Volatile Components of Kiwifruit Wine
TANG Rong, CHEN Shao-jun, ZHONG Yan, PU Biao, CHEN An-jun, ZHANG Zhi-qing, SHEN Guang-hui, WU He-jun, LI Shan-shan, LUO Qing-ying, LIU Xing-yan
2019, 40(3):216-223. DOI: 10.13386/j.issn1002-0306.2019.03.034
Abstract PDF
Image Analysis Method Investigation of Nitrite Detection in Microfluidic Chip
MU Li-li, GUO Yu-xiang, KONG Bing, YE Jia-ming
2019, 40(3):224-227,238. DOI: 10.13386/j.issn1002-0306.2019.03.035
Abstract PDF
Effect of Different Enzymes on the Flavor and Taste of Thermal Process Flavorings Made by Bovine Bone Extract
XU Xin-ru, YOU Meng-chen, SONG Huan-lu, GONG Lin, PAN Wen-qing
2019, 40(3):228-238. DOI: 10.13386/j.issn1002-0306.2019.03.036
Abstract PDF
Determination of 7 Polychlorinated Biphenyls in Food Contact Paper Materials by Gas Chromatography
XU Li, JIANG Jia-rui, ZHANG Jian-duo, ZHANG Tao, YANG Wen-wu, XIANG Hai-ying, LI Xue-mei
2019, 40(3):239-241,248. DOI: 10.13386/j.issn1002-0306.2019.03.037
Abstract PDF
Changes of Volatile Aroma Components of Three Cultivars of Kiwifruit Wines during Fermentation Process
CHEN Juan, TANG Jun-ni, WANG Wen-juan
2019, 40(3):242-248. DOI: 10.13386/j.issn1002-0306.2019.03.038
Abstract PDF
Determination of Quinolones and Tetracyclines in Egg by Liquid Chromatography-Electrospray Tandem Mass Spectrometry
WU Ming, XU Fei
2019, 40(3):249-253,260. DOI: 10.13386/j.issn1002-0306.2019.03.039
Abstract PDF
Flavor Compounds Analysis of 5 Fresh Mushrooms Using HS-SPME-GC-MS and HPLC
YIN Chao-min, FAN Xiu-zhi, SHI De-fang, FAN Zhe, CHENG Wei, GAO Hong
2019, 40(3):254-260. DOI: 10.13386/j.issn1002-0306.2019.03.040
Abstract PDF
Effect of Liquid Nitrogen Quick Freezing at Different Temperatures on the Quality of Channel Catfish
ZHOU Jun-peng, SHI Liu, HUANG Huang, WU Wen-jin, LI Xin, QIAO Yu, DING An-zi, LIAO Li, XIONG Guang-quan, WANG Lan, HUANG Han, XU Yun-qiang
2019, 40(3):261-267. DOI: 10.13386/j.issn1002-0306.2019.03.041
Abstract PDF
Quality Deterioration and Physiological Biochemical Changes in Different Parts of Brassica campesttris L. ssp. Chinesiss (L.) Makino var. rosularis Tsen et Lee during Storage at 20℃
SONG Liu-li, WANG Chang-bao, YANG Zhou-sheng, LUO Hai-bo, YU Zhi-fang
2019, 40(3):268-274,280. DOI: 10.13386/j.issn1002-0306.2019.03.042
Abstract PDF
Effects of GABA Treatment on Activate Oxygen Metabolism and Membrane Lipid Peroxidation of Agaricus bisporus
LI Jing, LI Xia, CHEN Cui-song, DONG Xin-hong, LIU Li-na, LI Shun-feng
2019, 40(3):275-280. DOI: 10.13386/j.issn1002-0306.2019.03.043
Abstract PDF
Effect of 1-MCP and UV-C on Antioxidant Capacity in Apple (Malus pumila Mil.) Fruit during Storage
KAN Juan, HUO Tong-bin, XIE Wang-jing, JIN Chang-hai
2019, 40(3):281-285. DOI: 10.13386/j.issn1002-0306.2019.03.044
Abstract PDF
Oleanolic Acid Antagonized Autophagic Death of HEK293T Cells Induced by Ochratoxin A
LIAO Xin, CHEN Wen-ying, LI Yi-zhou, LI Chen, LIU Xin-miao, SHEN Xiao-li
2019, 40(3):286-289,295. DOI: 10.13386/j.issn1002-0306.2019.03.045
Abstract PDF
Label-free Quantitative Proteomic Analysis of Acipenser schrenki Brandt Peptides on Aging Mice Induced by D-galactose
ZHAI Xing-yue, WANG Qing-hui, ZHAO Guan-hua, LI Wei, TONG Chang-qing
2019, 40(3):290-295. DOI: 10.13386/j.issn1002-0306.2019.03.046
Abstract PDF
The Mechanism and Research Progress of Probiotics in Relieving Obesity
LU Jing-jing, WANG Na-na, JIAO Wen-shu, HUO Gui-cheng
2019, 40(3):296-299,306. DOI: 10.13386/j.issn1002-0306.2019.03.047
Abstract PDF
Research Progress in Comprehensive Application of Rice Bran Oil
YE Qian-zhen, WANG Wei, LI Chun-song, SHEN Jian-fu
2019, 40(3):300-306. DOI: 10.13386/j.issn1002-0306.2019.03.048
Abstract PDF
Research Progess of Extraction Methods, Components and Functional Characteristics in Essential Oil
HE Feng-ping, LEI Chao-yun, FAN Jian-xin, GONG De-yong, KANG Zhuan-miao, LIU Rong, HAN Shu-quan, LUO Li-na, WU Xiao-bo, PENG Yang, MING Fang-gang
2019, 40(3):307-312,320. DOI: 10.13386/j.issn1002-0306.2019.03.049
Abstract PDF
Research Progress on Preparation, Function and Product Development of Polysaccharide of Dendrobium huoshanense
TANG Chuan, LI Zhi, WANG Sheng-gui, DAI Ya-feng
2019, 40(3):313-320. DOI: 10.13386/j.issn1002-0306.2019.03.050
Abstract PDF
Research Progress in Chemical Compositions and Healthy Functions of Genus Camellia sect. Chrysantha
LIU Yun, FU Ling, ZHANG Ying-jun, TANG Jun-rong, KAN Huan, ZHANG Gui-liang, ZHAO Ping
2019, 40(3):321-326,332. DOI: 10.13386/j.issn1002-0306.2019.03.051
Abstract PDF
Review on Morchella esculenta Polysaccharides
FAN Yu-chuan, LIU Chong-hui, LIU Su-shi, LIU Li, LIU Qian, WEI Tao
2019, 40(3):327-332. DOI: 10.13386/j.issn1002-0306.2019.03.052
Abstract PDF
Research Progress on Main Active Constituents and Pharmacological Activities of Actinidia arguta
NIU Qiang, SHEN Jian, LIU Yue, NIE Chun-ying, N. V. Skrypchenko, LIU De-jiang
2019, 40(3):333-338,344. DOI: 10.13386/j.issn1002-0306.2019.03.053
Abstract PDF
Advances in Research on Quality Control of Edible and Medicinal Mushrooms based on Spectroscopic Techniques
XUAN Shuang-qing, TANG Min, TU Hong-yan, CHEN Mei-chun, CHENG Zhi-qian, NIU Ben
2019, 40(3):339-344. DOI: 10.13386/j.issn1002-0306.2019.03.054
Abstract PDF
Research Progress on Application of Maillard Reaction in Tobacco Production and Processing
WANG Rong-hao, LI Lin-lin, CHEN Dong, JIA Bao-shun, LI Meng, SHI Xiang-dong
2019, 40(3):345-350,356. DOI: 10.13386/j.issn1002-0306.2019.03.055
Abstract PDF
Research Progress of Electrospinning Technique in the Field of Food Science and Technology
CHEN Rong-qin, LV Ru-qian, LIANG Peng, PANG Jie
2019, 40(3):351-356. DOI: 10.13386/j.issn1002-0306.2019.03.056
Abstract PDF
RSS Email Alert