Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Antioxidant Activities and Analsis of Active Components in Different Extract Phases of Chamomile
CHU Bing-quan, FANG Ruo-si, LI Ling, XIAO Gong-nian, YUAN Hai-na, GONG Jin-yan
2019, 40(8):1-6. DOI: 10.13386/j.issn1002-0306.2019.08.001
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Analysis of Water Distribution and Texture Correlation of Pork Jerky by Partial Replacement of Sucrose by Sugar Alcohol
CAO Ye-ping, NAN Jia-lian, GAO Jing, HUAN Yan-jun
2019, 40(8):7-11,20. DOI: 10.13386/j.issn1002-0306.2019.08.002
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Phosphorylation of Myofibrillar Protein from Mantis Shrimp and Its Application in Mantis Shrimp Meat Products
SHANG Kun, CHEN Jin-yu, ZHANG Kun-sheng, REN Yun-xia, ZHANG Dian, WU Peng
2019, 40(8):12-20. DOI: 10.13386/j.issn1002-0306.2019.08.003
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Effect of High Pressure Electrostatic Frying on Edible Quality of Peanut Oil and Chicken Breast
WANG Shu-ling, SHI Cui-ping, WANG Bao-wei, LI Peng, WANG Shu-bai, QIN Yan-lan, CAI Ting-ya, LIU Jun-wen, HUANG Ming, DU Xiao-li, JIN Jun, SUN Jing-xin
2019, 40(8):21-25,36. DOI: 10.13386/j.issn1002-0306.2019.08.004
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Effect of Common Thermal Sterilization Methods on the Quality of Guanzhong Goat Milk
ZHANG Ying, YAN Hui-ming, PENG De-ju, HE Liang-liang, CAO Wei
2019, 40(8):26-30,36. DOI: 10.13386/j.issn1002-0306.2019.08.005
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Effect of Pea Protein on Physicochemical Properties of Salt-soluble Protein of Pork
JI Hong-fang, LI Sha-sha, ZHANG Ling-wen, WANG Xue-fei, CHEN Fu-sheng, MA Han-jun
2019, 40(8):31-36. DOI: 10.13386/j.issn1002-0306.2019.08.006
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Study on the Preparation,Identification and Anti-oxidation Activity of Hesperidin Derivatives
DUAN Zhi-fang, LIU Wen-hua, MA Yan-hong
2019, 40(8):37-42,48. DOI: 10.13386/j.issn1002-0306.2019.08.007
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Effect of Ceramic Membrane Microfiltration Coupled with Macroporous Resin on Hydrolyzed Peptides of Tilapia Meat
HE Qian, YANG Ping, JIANG Xiong-wu, HONG Peng-zhi, ZHOU Chun-xia, CHEN Kang-jian
2019, 40(8):43-48. DOI: 10.13386/j.issn1002-0306.2019.08.008
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Effect of Cassava Modified Starch on the Gel Textural,Rheological and Thermodynamic Properties of Pork Myofibrillar Protein
WU Meng-ting, GUO Juan-juan, XU Xiong, XU Yun-qiang, WANG Lan, WU Wen-jin, XIONG Guang-quan, SUN Wei-qing
2019, 40(8):49-53,60. DOI: 10.13386/j.issn1002-0306.2019.08.009
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Monosaccharide Composition Analysis and Antioxidant Activity Comparison of Polysaccharides from Tremella fuciformis Cultivated in Different Methods
ZHANG Qing, YUAN Yuan, DENG Yang-long, ZHOU Xiang-yu, LI Yu-feng
2019, 40(8):54-60. DOI: 10.13386/j.issn1002-0306.2019.08.010
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Effects of Guar Gum on the Digestibility and Pasting Properties of Potato Starch
LI Yuan, XIN Shi-gang, ZHAO Xiu-hong, ZHU Min-peng, MA Tian-wen
2019, 40(8):61-65,72. DOI: 10.13386/j.issn1002-0306.2019.08.011
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Effects of Different Types of Coarse Cereals on the Flour Properties of Rice and Quality Characteristics of Extruded Noodle
WANG Jia-yu, CHEN Bi-ying, CHEN Feng-lian, YU Chen, GAO Cheng-cheng, TANG Xiao-zhi
2019, 40(8):66-72. DOI: 10.13386/j.issn1002-0306.2019.08.012
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Effect of Preparation Concentration on the Physicochemical Properties of Retrograded Starch from Lotus Seed
CHEN Chuan-jie, LI Xin, HUANG Ying, CHANG Qing, ZHENG Bao-dong, ZHANG Yi, ZENG Hong-liang
2019, 40(8):73-78,96. DOI: 10.13386/j.issn1002-0306.2019.08.013
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Drying Model and Quality of Litopenaeus vannamei under Vacuum Freeze Drying
XUAN Xiao-ting, WEN Li-hua, CUI Yan, SHANG Hai-tao, LIN Xu-dong, LING Jian-gang
2019, 40(8):79-84,144. DOI: 10.13386/j.issn1002-0306.2019.08.014
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Diversity Analysis of Fungal Microflora in Rice Wine by MiSeq High Throughput Sequencing
ZHOU Shu-nan, WANG Yu-rong, ZHOU Ya-ao, LIAO Hua, ZHANG Zhen-dong, GUO Zhuang
2019, 40(8):85-89,96. DOI: 10.13386/j.issn1002-0306.2019.08.015
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Isolation and Identification of Spoilage Microorganisms in Swell Barrelled Tomato Sauce
LI Hui, LI He, CHEN Li-shui, OU Jing-kun, LIU Lei, SHI Yu-ying, ZHANG Lian-hui
2019, 40(8):90-96. DOI: 10.13386/j.issn1002-0306.2019.08.016
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Anti-coagulation Activity of Endophytic Fungus HBG16 Isolated from Salvia miltiorrhiza Bge.f. alba
ZHANG Gong-an, ZHOU Han, CHU Cui-ying, CHEN Su, WANG Yu-ting, JIA Ru-ru, SUN Ke, ZHANG Rui, WANG Wei-wei, ZHANG Xian-zhong, ZHANG Jing-fang, LI Yan-ling
2019, 40(8):97-101,107. DOI: 10.13386/j.issn1002-0306.2019.08.017
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Antimicrobial Activity and Mechanism of Limonoids from Lemon Peel against Rhizopus
WANG Hui, ZENG Xiao-fang, FENG Wei-hua, YU Li-mei, ZHAI Wan-jing, BAI Wei-dong, ZENG Ling-gang
2019, 40(8):102-107. DOI: 10.13386/j.issn1002-0306.2019.08.018
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The Variation Characteristics of the Volatile Markers and Its Relation to Growth Status of Staphylococcus aureus Growing on Cooked Meats
HU Kai-li, CHEN Juan, TANG Jun-ni, DAI Yi-chuang, ZUO Zi-zhen
2019, 40(8):108-113,119. DOI: 10.13386/j.issn1002-0306.2019.08.019
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Preparation of Enzymatic Hydrolysis Products from Moringa oleifera Leaves Protein and Its Antibacterial Activity
KANG Dan-dan, LI Zhao-ying, DONG Hao-lan, ZHOU Wei, LI Ji-hua, PENG Shao-dan, GUO Chang-qing
2019, 40(8):114-119. DOI: 10.13386/j.issn1002-0306.2019.08.020
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Separation and Identification of Sterols from Endophytic Fungus of Astragalus membranaceus
LIU Rui, ZHANG Hong-chi, AN Zhi-peng, LI Hui
2019, 40(8):120-124,130. DOI: 10.13386/j.issn1002-0306.2019.08.021
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Identification and Fermentation Performance Analysis of Yeasts Isolated from Jiaozi
DANG Hui, LIU Liu, HU Xin-zhong, YANG Ke
2019, 40(8):125-130. DOI: 10.13386/j.issn1002-0306.2019.08.022
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Purification of Lycium barbarum Polysaccharides by Three Phase Extraction
WEN Pei-yao, DU Meng-yang, JI Wen-li
2019, 40(8):131-135,144. DOI: 10.13386/j.issn1002-0306.2019.08.023
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Extraction of Visceral Protein and Antioxidant activity of Hydrolytic Peptides of the Abalone
LIANG Jie, ZHAO Xiao-xu, WANG Xiu-mei, YANG Zhi-qiang, WANG Shao-yun
2019, 40(8):136-144. DOI: 10.13386/j.issn1002-0306.2019.08.024
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Optimization of Microwave-assisted Extraction Technique of Coix Seed Oil
LIU Shuai, GAO Li-li, PAN Dan-yang, LI Li-ping, LIU Gao-qiang
2019, 40(8):145-150,157. DOI: 10.13386/j.issn1002-0306.2019.08.025
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Preparation of Mung Bean Polypeptide and Exocarpium citri Grandis Complex Anti-inebriation Beverage and Its Anti-inebriation Activity in Vitro
GE Chi-yu, ZHANG Jun-li, DONG Shu-chi
2019, 40(8):151-157. DOI: 10.13386/j.issn1002-0306.2019.08.026
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Ultrasonic Assisted Aqueous Enzymatic Extraction of Batang Walnut Oil and Its Oxidation Stability
CHEN Lian-hong, ZHANG Yan, WANG Lin-lin, LI Wen-yi
2019, 40(8):158-162,169. DOI: 10.13386/j.issn1002-0306.2019.08.027
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Preparation and Rheological Properties of Nutritional Seabuckthorn Meal Replacement Powder
LIU Jian, CAI Yong-guo, WANG Xia-wei, ZHANG Bing, WANG Li-li, YANG Hai-yan
2019, 40(8):163-169. DOI: 10.13386/j.issn1002-0306.2019.08.028
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Study on Pectin from Hanfu Apple Pomace by Salting out Method and the Antioxidation of Pectin
ZHANG Xin-meng, LV Chun-mao, MENG Xian-jun, LI Bin, ZHANG Qi
2019, 40(8):170-176,183. DOI: 10.13386/j.issn1002-0306.2019.08.029
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Optimization of Fermentation Technology of Lycium barbarum Juice by Compound Lactic Acid Bacteria
WANG Ru, FANG Hai-tian, LIU Hui-yan, MA Ruo-shuang, LIU Yu-xuan, LI Jin-na, ZHAO Bei-bei, ZHOU Ting, WEI Shan-shan, AN Guang-ying
2019, 40(8):177-183. DOI: 10.13386/j.issn1002-0306.2019.08.030
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Optimization of Extraction Process and Comparison of Total Flavonoids Contents of Different Ages and Strains of Anoectochilus roxburghii
CHEN Ying, ZHANG Qiao-yun, REN Li, WANG Wen-yi, HUANG Jin-fang, ZHANG Xue, WU Shui-sheng
2019, 40(8):184-189. DOI: 10.13386/j.issn1002-0306.2019.08.031
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Preparation and Optimization of Luteolin Solid Dispersions
WU Chun, CHEN Jin-hui
2019, 40(8):190-195. DOI: 10.13386/j.issn1002-0306.2019.08.032
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Optimization of Extraction Process and in Vitro Antioxidant Activity Analysis of Total Flavonoids from White-flesh Guava(Psidium guajava L. cv. Pearl)
ZHANG Wan-jun, FENG Bin, XIE Bi-jun, SUN Zhi-da
2019, 40(8):196-201. DOI: 10.13386/j.issn1002-0306.2019.08.033
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Effects of Sodium Tripolyphosphate on the Gel Properties of Whole Egg by Thermal Induction
LIU Xin, WANG Bu-ming, CAO Long-quan, GENG Min, SU Yu-jie, LI Jun-hua, CHANG Cui-hua, GU Lu-ping, YANG Yan-jun
2019, 40(8):202-206,220. DOI: 10.13386/j.issn1002-0306.2019.08.034
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Study on the Quantitative Determination Method of Polymyxin B against Filamentous Fungi
WANG Zhi-xin, LI Chang-wang, HONG Dan, NING Ya-wei, JIA Ying-min
2019, 40(8):207-214,220. DOI: 10.13386/j.issn1002-0306.2019.08.035
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Determination and Evaluation of Fruit Quality of Sweet Cherry Cultivars in Southern Xinjiang
WANG Qin, WANG Jian-you, HAN Hong-wei, LI Yong, JIANG Jiang-zhao, Ba Tu-ba-ya-er, MAO Jin-mei, LIU Feng-lan
2019, 40(8):215-220. DOI: 10.13386/j.issn1002-0306.2019.08.036
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Determination of Fipronil and Its Metabolites Residues in Milk by Solid-Phase Extraction-UPLC-MS/MS
ZHANG Xiao-gang, WANG Xia, MA Ying-qing, FENG Dong-sheng, DAI Chun-feng, CHEN Mei-lian
2019, 40(8):221-224. DOI: 10.13386/j.issn1002-0306.2019.08.037
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Determination of Taurine in Infant Milk Powder by Hydrophilic Interaction Chromatography-Mass Spectrometry
YANG Xi, LIU Wei
2019, 40(8):225-228,259. DOI: 10.13386/j.issn1002-0306.2019.08.038
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Control of Carvacrol Treatment on Black Mold of Postharvest Goji Berry
WANG Jun-jie, LI Zhen-biao, ZHANG Huai-yu, WANG Peng, Fan Chun-xia, CHEN Shan-gui, CUI Mei-li, DENG Shu-fang, ZHAO Lu-nai-ke
2019, 40(8):229-233,240. DOI: 10.13386/j.issn1002-0306.2019.08.039
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Effect of Cold Temperature on Membrane Lipid Oxidation and Active Oxygen Species of Kiwifruit under Vibratory Stress
WU Qiong, ZHOU Ran
2019, 40(8):234-240. DOI: 10.13386/j.issn1002-0306.2019.08.040
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Effect of Konjac Glucomannan Combined Chitosan Coating on Storage Quality of Beibei 447 (Citrus sinensis L. Osbeck cv. Jinchengbeibei 447)
LI Ting, LI Dao-liang, HUANG Wei, CHEN Li, SUO Hua-yi, WANG Hong-wei, ZHAO Xin, ZHANG Yu
2019, 40(8):241-246. DOI: 10.13386/j.issn1002-0306.2019.08.041
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Changes Characteristics in the Quality of Conditioning Steak in Different Packaging Methods During Ice-temperature Storage
DONG Fu-kai, ZHA En-hui, ZHANG Zhen, HE Ning, LI Na, YU Na
2019, 40(8):247-253. DOI: 10.13386/j.issn1002-0306.2019.08.042
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Synergistic Antioxidant Effects in Vitro of Five Kinds of Medicine Food Homology Flower Extracts
YU Xiang-xiong, LIANG Ze-ming, XIAO Xing-long, YU Yi-gang
2019, 40(8):254-259. DOI: 10.13386/j.issn1002-0306.2019.08.043
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Anti-inflammatory and Antioxidant Activities of Steviol Glycosides
ZHANG Tong-tong, SUI Xiao-chen, XIA Yong-mei, Khaing zar myint, CHEN Jun-ming, LIU Xiang
2019, 40(8):260-265,271. DOI: 10.13386/j.issn1002-0306.2019.08.044
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Astaxanthin Reduces Myocardial Cell Apoptosis Induced by High Intensity Training Via Activating Nrf2 in Rats
HU Ge, CAO Jian-min, ZHOU Hai-tao, GUO Xian, WANG Yi, NIU Yan-long, REN Yi, LI Qian
2019, 40(8):266-271. DOI: 10.13386/j.issn1002-0306.2019.08.045
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Study on Free Radical Scavenging and Anti-lipid Peroxidation of Seabuckthorn Polysaccharide
REN Wei, BAO Xiao-wei, ZHANG Zhi-fang, Han Lei, ZENG Lan-jun, ZHANG Ya-tao
2019, 40(8):272-277. DOI: 10.13386/j.issn1002-0306.2019.08.046
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Research Progress of Formation Mechanism and Control Technology of Heterocyclic Aromatic Amines in Meat Products
DONG Yi-di, DENG Si-yang, SHI Shuo, DU Xin, CHANG Peng, XIA Xiu-fang
2019, 40(8):278-284,291. DOI: 10.13386/j.issn1002-0306.2019.08.047
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Research Progress on Fishy Smell and Technology of Removing Off-odor
LU Qi, LIU Jin-yan, LIU Fang-fang, BAO Jian-qiang
2019, 40(8):285-291. DOI: 10.13386/j.issn1002-0306.2019.08.048
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Research Progress on the Formation Method of Surimi Gel and the Affecting Factors of Gel Properties
LIU Fang-fang, LIN Wan-ling, LI Lai-hao, YANG Xian-qing, WU Yan-yan
2019, 40(8):292-296,303. DOI: 10.13386/j.issn1002-0306.2019.08.049
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Development of Devices for Measuring the Moisture Contents in Foods
LI Jun, DONG Lei, JIANG Fa-tang, XIAO Man
2019, 40(8):297-303. DOI: 10.13386/j.issn1002-0306.2019.08.050
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Research Progress on the Mechanism of Action of 1-MCP and Its Application in Postharvest Fruits and Vegetables Storage
HU Xiao, PAN Lang, DING Sheng-hua, SHAN Yang
2019, 40(8):304-309,316. DOI: 10.13386/j.issn1002-0306.2019.08.051
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Biological Activity and Application of Food-derived Sterol Components
JIA Shuo, ZHANG Fan, ZHOU Huan, XIE Jian-hua, YUAN Lan-lan, SHEN Ming-yue
2019, 40(8):310-316. DOI: 10.13386/j.issn1002-0306.2019.08.052
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Research Progress of Beefy Meaty Peptide
ZHANG Ning-long, WANG Wen-li, LIU Yuan
2019, 40(8):317-322. DOI: 10.13386/j.issn1002-0306.2019.08.053
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Research Progress of Magnetic Solid Phase Extraction in Food Analysis
LI Yan-ying, ZHOU Qing-qiong, CHEN Yu-zhong, LIN Zi-hao, QI Ping, MAO Xin-wu
2019, 40(8):323-330,336. DOI: 10.13386/j.issn1002-0306.2019.08.054
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Research Progress on Bioactive Components and Health Benefits of Tartary Buckwheat
PU Sheng-hui, GAO Ying, ZHAO Zhi-feng, LIN Hua-song, XING Tian, HE Xue-qin
2019, 40(8):331-336. DOI: 10.13386/j.issn1002-0306.2019.08.055
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Research Progress on Tea Polyphenol-Protein Interaction
YAO Qi-feng, WU Zheng-qi, CHEN Xiao-qiang, ZHOU Yin, HUANG Huang
2019, 40(8):337-342,349. DOI: 10.13386/j.issn1002-0306.2019.08.056
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Comprehensive Utilization Status and Development Trend of the Cassava By-products
ZHANG Ting, CHEN Xiao-wei, ZHAO You-ping, FAN Hao-an, YAO Gang, CAI Hai-ying, MAO Jian-wei
2019, 40(8):343-349. DOI: 10.13386/j.issn1002-0306.2019.08.057
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Research Progress on the Mechanism of Cell Wall Influence on Fruit Texture
HUANG Huan, WANG Shao-fan, HAN Yu-mei
2019, 40(8):350-355,367. DOI: 10.13386/j.issn1002-0306.2019.08.058
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Research Progress of Intestinal Carcinogenic Mechanisms of Heme in Red Meat and Its Mitigation Measures
PENG Jia-xuan, GUO Xiu-lan, HOU Cai-yun, WANG Guo-ze, TANG Ren-yong
2019, 40(8):356-360,367. DOI: 10.13386/j.issn1002-0306.2019.08.059
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Research Progress of Physiological Activity of Laminaria japonica Polysaccharides and Its Application in Food
CHENG Xiao-fang, YUAN Dan-dan, ZHANG Yu-hui, WANG Cheng-wei
2019, 40(8):361-367. DOI: 10.13386/j.issn1002-0306.2019.08.060
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