Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Ultrasound Combined with 5'-Adenosine Monophosphate (AMP) on the Tenderness of Goose Breast Meat
ZHANG Kun, YANG heng, BIAN Huan, ZOU Ye, WANG Dao-ying, XU Wei-min, ZHAO Bao-lei
2019, 40(4):1-7. DOI: 10.13386/j.issn1002-0306.2019.04.001
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Effect of Moisture Content and Treatment Temperature on Storage Characteristics of Rice Seeds under Artificial Accelerating Ageing Test
ZHANG Ying, ZHANG Yu-xuan, WANG De-zheng, WU Shuang, TENG Bin, XUAN Hong
2019, 40(4):8-15. DOI: 10.13386/j.issn1002-0306.2019.04.002
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Analysis of Phenolic Compounds and Vitamin C in Some Purple Vegetables
HANG Yuan-yuan, LIANG Ying, LI Yi, DING Ying, LIU Xian-jin, WANG Shu-lin
2019, 40(4):16-20,26. DOI: 10.13386/j.issn1002-0306.2019.04.003
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Difference Analysis of Fatty Acid Composition of Breast Milk, Bovine Milk and Goat Milk
ZHANG Yu, WANG Li-na, ZHANG Hong-da, LI Xiao-dong, LENG You-bin, GONG Yan-ni, JIANG Shi-long
2019, 40(4):21-26. DOI: 10.13386/j.issn1002-0306.2019.04.004
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Antioxidant Activity of Alcohol Extracts from Different Varieties of Yam Peel
ZHANG Li-hui, WANG Chao, LIAO Li, WANG Jun, CHEN Xue-ling, QIAO Yu
2019, 40(4):27-33. DOI: 10.13386/j.issn1002-0306.2019.04.005
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Preparation of Hydrolysate with Umami from White Shrimp (Penaeus vannamei) Head
WU Shu-jian, ZHANG Jia-nan, GAO Shi-jue, XU Yue, LIU Xiao-ling, ZHAO Mou-ming
2019, 40(4):34-42,50. DOI: 10.13386/j.issn1002-0306.2019.04.006
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Activities of Inhibiting Inflammatory Factor NO of Essential Oils from 12 Edible and Fragrant Plants in Xishuangbanna
ZHANG Zong-yi, ZHANG Ping, XU You-kai
2019, 40(4):43-50. DOI: 10.13386/j.issn1002-0306.2019.04.007
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Preparation and Antioxidant Activities in Vitro of Two Cu (II) Complexes Containing Flavonoid Compounds
ZHU Li, MA Ling-long, LI Xiao-shuang, LU Zhong-kun, LV Min-hao, LE Xue-yi
2019, 40(4):51-55,61. DOI: 10.13386/j.issn1002-0306.2019.04.008
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Effects of Exogenous Compounds on Stability and Antioxidant Activity of Anthocyanins from Blackberry juice
FAN Lin-lin, WANG Ying, HUANG Zi-su, CHENG Xian-ling, GAO Peng, ZHOU Jian-zhong
2019, 40(4):56-61. DOI: 10.13386/j.issn1002-0306.2019.04.009
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Extraction and Purification of Water-soluble Carbohydrates from the Fruit Body of Grifola frondosa
HE He, HAN Zhuo-qing, HUA Xiao, YANG Rui-jin, ZHAO Wei, ZHANG Wen-bin
2019, 40(4):62-68. DOI: 10.13386/j.issn1002-0306.2019.04.010
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Adsorption of Allura Red with Zeolite Modified Polyacrylamide Composite
LI Wan-jun, ZHANG Zhen-yu, ZHANG Cui-hong
2019, 40(4):69-74,81. DOI: 10.13386/j.issn1002-0306.2019.04.011
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Purification and Enzymatic Characterization of a Novel Acid-resistant and Thermostable Pullulanase
GAO Zhao-jian, CHEN Xue-lian, WANG Xian-feng, XU Xiang, Li Bao-lin, JIAO Wei, LU Ning, SHANG Ye-cheng
2019, 40(4):75-81. DOI: 10.13386/j.issn1002-0306.2019.04.012
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Isolation, Purification and Structural Identification of Aantioxidative Peptides from Egg White
CAO Zhuang, LI Wen-zhao, WANG Qiang, WANG Zhao-ran, ZHANG Sha-sha, FENG Yi-fei
2019, 40(4):82-85. DOI: 10.13386/j.issn1002-0306.2019.04.013
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Effect of Temperature Mode on Quality and Kinetic Characteristics of Scomberomorus niphonius of Heat Pump Drying
WU Bai-lin, XUE Yong, LI Zhao-jie, XUE Chang-hu
2019, 40(4):86-92,99. DOI: 10.13386/j.issn1002-0306.2019.04.014
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Correlation between the Characteristics of Glutinous Rice Flour and Quality of Quick-frozen Glutinous Soup Ball
HUANG Zhong-min, CHEN Jin, SONG Hui-ling, HUANG Wan-jing, YANG Qi-heng, PAN Zhi-li, Li Zhen, AI Zhi-lu
2019, 40(4):93-99. DOI: 10.13386/j.issn1002-0306.2019.04.015
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Analysis of the Effect of Different Potato Flour Additions on Bread Quality Based on Electronic Nose Detection Technology
SUN Ying, MENG Ning
2019, 40(4):100-105,140. DOI: 10.13386/j.issn1002-0306.2019.04.016
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Biofilm Formation, Antimicrobial Susceptibility and Virulence Gene Detection in Cronobacter spp.Isolated from Food Sources
LUO Meng-you, KE Xu-ze, HE Su-wan, FU Cheng-ping, LUO Ling, TANG Jun-ni
2019, 40(4):106-111. DOI: 10.13386/j.issn1002-0306.2019.04.017
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Isolation and Identification of Antagonistic Endophytic Bacteria of Kiwi Fruit and Its Applied on Fresh-keeping Cherry Tomato Postharvest
ZHANG Min, PANG Li, CHEN Chao, DENG Xin-bei, XIA Bo, YI You-jin
2019, 40(4):112-118. DOI: 10.13386/j.issn1002-0306.2019.04.018
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Identification and Characteristic of Lactic Acid Bacteria with High Production of Bacteriocin from Pit Mud of Strong-flavor
SHU Li, HE Yi-guo, ZHAO Xing-xiu, LIU Yuan-hao, LI Yi-qing
2019, 40(4):119-124. DOI: 10.13386/j.issn1002-0306.2019.04.019
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Bacteriostatic Mechanism of Liposoluble Constituents from Dandelion against Salmonella
LI Yun-xiang, LIANG Yin-ku, GAO Fei-xiong, DUAN Hong-bo, HUAN Chen-chen
2019, 40(4):125-128,145. DOI: 10.13386/j.issn1002-0306.2019.04.020
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Diversity of Lactic Acid Bacteria from Suanjiangshui in Zaoyang and Its Evaluation of Isolation Method
ZHANG Zhen-dong, SHU Na, NI Hui, SHANG Xue-jiao, MA Jia-jia, ZHAO Hui-jun, MA Lei, GUO Zhuang
2019, 40(4):129-134,152. DOI: 10.13386/j.issn1002-0306.2019.04.021
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Optimization of Enzymolysis Processing for Pomelo Peel to Produce Reducing Sugar
TIAN Xiao-ju, YU Chun-ming, LIU Ying, WANG Yi, HUANG Wen
2019, 40(4):135-140. DOI: 10.13386/j.issn1002-0306.2019.04.022
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Optimised Formulation of Puerarin Albumin Microsphere by Uniform Design
ZHOU Ting, YU Cai-ying, WU Wei, FENG Jian-fang
2019, 40(4):141-145. DOI: 10.13386/j.issn1002-0306.2019.04.023
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Optimization of Enzyme-hot Extroction Process for Improving Juice Yield of Aronia melanocarpa
WANG Ya-nan, ZHU Hua-ping, LI Wen-zhao, DU Xin-jun, RUAN Mei-juan, WANG Han, HU Nan
2019, 40(4):146-152. DOI: 10.13386/j.issn1002-0306.2019.04.024
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Volatile Oil Extracting Process Optimization from Momordica charantia L. by Supercritical CO2 and Its Anti-inflammatory Activity
WANG Jing, LIU Dong-bo, ZHANG Zhi-xu
2019, 40(4):153-158. DOI: 10.13386/j.issn1002-0306.2019.04.025
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Response Surface Optimization of Alkaline Degradation Process of High Polymeric Proanthocyanidins from Red Raspberry Seed and Inhibitory Activities on Hypoglycemic Enzymes
JI Xiu-feng, LV Chang-xin, LU Yu, MA Le, YU Yong-bo, WANG Wei-min, WANG Gui-hong, LI Jian-rong
2019, 40(4):159-165. DOI: 10.13386/j.issn1002-0306.2019.04.026
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Process Optimization of Preparation of Aquatic Probiotics by Mixed Fermentation of Water Chestnut Processing Waste
WEI Ya, HAO Zhi-ming, JIANG Lan-lan, ZENG Jin, CEN Jian-wei, DENG Jian-chao
2019, 40(4):166-171. DOI: 10.13386/j.issn1002-0306.2019.04.027
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Optimization of Synchronization Extraction Process of Total Flavonoids and Chlorogenic Acid by Pressure Assisted from Lonicerae japonicae
LI Hua-sheng, ZHOU Zhen-hua, ZHANG Hang-hang, YANG Chun-hua, CHEN Ying
2019, 40(4):172-177. DOI: 10.13386/j.issn1002-0306.2019.04.028
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Study on the Preparation Technology and Stability of Mulberry Powder
LIU Yu, HUANG Wen, WANG Yi, LIU Ying
2019, 40(4):178-183. DOI: 10.13386/j.issn1002-0306.2019.04.029
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Effects of Inorganic Salts on Ethanol Precipitation Efficiency and Antioxidant Activity of Sorbus hupehensis Leaves Polysaccharides
DU Meng-yang, WEN Pei-yao, JI Wen-li, LI Wan-yi, LI Xiu-xin
2019, 40(4):184-188,194. DOI: 10.13386/j.issn1002-0306.2019.04.030
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Optimization of Aqueous Enzymatic Extraction of Polysaccharide from Tremella aurantialba
YOU Jin-kun, ZHU Yan, GAO Guan-shi, WANG Ting-ting, WU Su-rui
2019, 40(4):189-194. DOI: 10.13386/j.issn1002-0306.2019.04.031
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Preparation and in Vitro Antioxidant Activity Determination of Lycium barbarum L.Zeaxanthin Dipalmitate Liposome
MI Jia, LU Lu, LUO Qing, YAN Ya-mei, LI Xiao-ying, CAO You-long
2019, 40(4):195-199,206. DOI: 10.13386/j.issn1002-0306.2019.04.032
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Optimization of Extraction Process of Liposoluble Components in Bletilla striata Flower and Its Biological Activity
XIE Xiu-chao, LIU Jun-sheng, LUO Yang-lan, DENG Bai-wan, CAO Nai-xin, JIA Jiao
2019, 40(4):200-206. DOI: 10.13386/j.issn1002-0306.2019.04.033
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Purification, Free Radical Scavenging Activity and Preliminary Identification of Total Flavonoids from Sedum aizoon
MA Jiao, GAO Lei, SHI Yue, CAI Dong-Bao, XIONG Shuang-li
2019, 40(4):207-213,219. DOI: 10.13386/j.issn1002-0306.2019.04.034
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Optimization of Ultra High Pressure Coupled with Enzymatic Hydrolysis Technology and Its Effect on the Taste of Hydrolysate of Pollock Bone
ZHU Wen-hui, YANG Wan-lin, BU Ying, Li Xue-peng, LI Jian-rong, LI Yu-jin
2019, 40(4):214-219. DOI: 10.13386/j.issn1002-0306.2019.04.035
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Optimization of Polysaccharides from Guiqi-mango Peels by Response Surface Methodology and Its Antioxidant Activity in Vitro
LI Shan, LIANG Jian, FENG Qun, LIU Zhen-zhen
2019, 40(4):220-225,231. DOI: 10.13386/j.issn1002-0306.2019.04.036
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Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages
YI Shu-min, ZHANG Shi-wen, YE Bei-bei, YANG Ling, LI Xue-peng, YU Xiao-jun, DING Hao-chen, HUANG Jian-lian, XIE Jing, LI Jian-rong
2019, 40(4):226-231. DOI: 10.13386/j.issn1002-0306.2019.04.037
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Determination of Allergens of Litopenaeus vannamei by HPLC-QTOF and Triple Quadrupole Mass Spectrometer
HU Ling-ping, ZHANG Xiao-mei, ZHANG Hong-wei, WEN Yun-qi, SUN Wei-wei, XU Bei-bei, XUE Chang-hu
2019, 40(4):232-237,244. DOI: 10.13386/j.issn1002-0306.2019.04.038
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Analysis of Nutritional and Volatile Components of Okra (Abelmoschus esculentus (L.) Moench) Leaf Tea
WEI Dan, SU Ping, PU Yun-feng, LIANG Wen-kang
2019, 40(4):238-244. DOI: 10.13386/j.issn1002-0306.2019.04.039
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Hyperspectral Dynamics Modeling for the Total Volatile Basic Nitrogen in Cold Fresh Tan-mutton
ZHANG Jing-jing, LIU Gui-shan, REN Ying-chun, KANG Ning-bo, MA Chao
2019, 40(4):245-250,256. DOI: 10.13386/j.issn1002-0306.2019.04.040
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Formation and Identification of Flavor Substances during Soy Sauce Brewing
LI Yang, LI Ming-da, LIU Jun, MA Jun, LI Cheng-hui, WANG Zhong-jiang, JIANG Lian-zhou
2019, 40(4):251-256. DOI: 10.13386/j.issn1002-0306.2019.04.041
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Determination of the Contents of Rare Earth Elements in Different Tissues of Pyracantha fortuneana
HE Yu-feng, YANG Shao-Jie, ZHANG Wen, ZOU Yue, DUAN Yao-Jun, WU Jian-wei
2019, 40(4):257-260,265. DOI: 10.13386/j.issn1002-0306.2019.04.042
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Analysis and Assessment of Bioactive Components of Potentilla fruticosa Leaves in Different Ecological Areas of Qinghai Province
PI Li, FENG Hai-sheng, ZHU Qing-yun, TAN liang, LI Cai-xia, LI Yu-lin, MA Shi-zhen
2019, 40(4):261-265. DOI: 10.13386/j.issn1002-0306.2019.04.043
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Determination of Nitromidazoles in Fish by QuEChERS Extraction with ZrO2Coupled to High Performance Liquid Chromatography-tandem Mass Spectrometry
GAO Hai-rong
2019, 40(4):266-270. DOI: 10.13386/j.issn1002-0306.2019.04.044
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Effect of Methyl Jasmonate Treatment on Storage Quality of Green Bell Pepper after Transportation Vibration Simulation
XU Dong-ying, YAN Zhi-cheng, LIU Jing, SHI Jun-yan, ZUO Jin-hua, GAO Li-pu, WANG Qing
2019, 40(4):271-275. DOI: 10.13386/j.issn1002-0306.2019.04.045
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Physiological and Qualitative Influences of Anti-vibration Pad on Kiwifruit in Simulated Transportation
XIA Ming, ZHAO Xiao-xiao, XU Chang-jie, MAO Lin-chun
2019, 40(4):276-279,285. DOI: 10.13386/j.issn1002-0306.2019.04.046
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Optimization of Natural Compound Preservative Formulation of Osmunda cinnamomea L. var. asiatica Fernald and Its Effect on Physiological Indexes during Storage
YAN An, ZHANG Xiu-ling, DU Mei-ling, WANG Yun-yi
2019, 40(4):280-285. DOI: 10.13386/j.issn1002-0306.2019.04.047
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Antioxidant Activities of Agaro-oligosaccharides in AAPH-induced Zebrafish Model
ZOU Ya-xue, FU Xiao-ting, Duan De-lin, XU Jia-chao, GAO Xin, Wang Xue-liang
2019, 40(4):286-291,298. DOI: 10.13386/j.issn1002-0306.2019.04.048
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Research Progress of Bacteriocins from Lactic Acid Bacteria and Its Application in Aqua Culture and Processing
KUANG Zhen, LI Xue-ying, XU Chun-xia, YANG Xian-shi, CHI Hai
2019, 40(4):292-298. DOI: 10.13386/j.issn1002-0306.2019.04.049
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Research Progress of Rice Detoxification on Inorganic Arsenic Contamination
WANG Jing-ying, YAN Pei-sheng
2019, 40(4):299-306. DOI: 10.13386/j.issn1002-0306.2019.04.050
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Research Progress on the Nutritional Value and Comprehensive Utilization of Squid Viscera
FU Zhi-yu, ZHENG Jie, YU Di, SONG Zhi-yuan, CHEN Chong, WANG Zhi-song, WANG Jun, WANG Qing-zhi
2019, 40(4):307-311,316. DOI: 10.13386/j.issn1002-0306.2019.04.051
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Formation and Interaction of Multi-species Biofilm Formed by Foodborne Bacteria
ZHANG Yu-jiao, LI Li-ping, CAO Xiao-juan, CHEN Zhong-jun, HU Wei-dong
2019, 40(4):312-316. DOI: 10.13386/j.issn1002-0306.2019.04.052
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Research Progress of Stabilized Pickering Emulsion Based on Food Grade Colloidal Particles
TONG Zhen, WEI Yang, GAO Yan-xiang
2019, 40(4):317-324. DOI: 10.13386/j.issn1002-0306.2019.04.053
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Research Progress on Meat Flavor Substance and Detecting Technique
XIAO Zhi-chao, GE Chang-rong, ZHOU Guang-hong, ZHANG Wan-gang, LIAO Guo-zhou
2019, 40(4):325-330. DOI: 10.13386/j.issn1002-0306.2019.04.054
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Research Progress of Application of Steam Explosion Technology in Pretreatment of Food Raw Materials
ZHANG Jun-yi, LIU Fei, XU Hong
2019, 40(4):331-334. DOI: 10.13386/j.issn1002-0306.2019.04.055
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Advances in Effects of Prestorage Temperature Treatments on Storage Characteristics of Postharvest Berry Fruits
HUANG Sha, LI Wei-rong, WANG Yao-song, MEI Jian-ping, CHEN Guo-bao, REN Ai-qing, YANG Xuan
2019, 40(4):335-340. DOI: 10.13386/j.issn1002-0306.2019.04.056
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Research Progress on Structural Modification of Polysaccharides
TAN Xi, ZHOU Xin, CHEN Hua-guo
2019, 40(4):341-349,356. DOI: 10.13386/j.issn1002-0306.2019.04.057
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Research Progress of Wine Yeast Diversity in Yunnan Wine Producing Regions and Characteristic Yeast Strains in Wine Making Application
ZHAO Yue, SUN Qing-yang, YANG Kuan, ZHU Yi-fan, MAO Ru-zhi, SHAO Jian-hui, HE Xia-hong
2019, 40(4):350-356. DOI: 10.13386/j.issn1002-0306.2019.04.058
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