Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Dietary Lactic Acid Bacteria Addition on Muscle Fiber Types and Meat Quality in Sunit Sheep
BAI Yan-ping, HOU Yan-ru, SUN Xue-feng, HOU Pu-xin, SU Lin, ZHAO Li-hua, JIN Ye
2020, 41(12):1-6,13. DOI: 10.13386/j.issn1002-0306.2020.12.001
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Dynamic Changes of Physicochemical and Aroma Components in the Fermentation Process of Mango-carrot Compound Fruit Wine
MENG Jin-ming, FAN Ai-ping, HE Chuan-qi, ZENG Li-ping
2020, 41(12):7-13. DOI: 10.13386/j.issn1002-0306.2020.12.002
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Effect of Sterilization Methods on the Quality of Low-salt Pickled Cucumber
LI Chang-bao, XIN Ming, SUN Yu, SUN Jian, TANG Ya-yuan, LI Jie-min, YANG Ying, HE Xue-mei, LI Li
2020, 41(12):14-20. DOI: 10.13386/j.issn1002-0306.2020.12.003
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Development of Flavor Substances and Heterocyclic Amines by Maillard Reaction Models of Xylose-cysteine at 110 ℃
DU Qing-qing, PENG Zeng-qi, REN Xiao-pu, HUANG Yang-bin, ZHANG Ya-wei
2020, 41(12):21-28,34. DOI: 10.13386/j.issn1002-0306.2020.12.004
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Annual Dynamic Changes in Physicochemical Properties and Biological Activities of Dendrobium huoshanense Polysaccharides
QIN Dan-yang, SHANG Zhen-zi, QIAN Ming-xue, LI Qiang-ming, LUO Jian-ping
2020, 41(12):29-34. DOI: 10.13386/j.issn1002-0306.2020.12.005
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Isolation, Purification and Structure Identification of Polysaccharides from Fagopyrum esculentum Moench Bee Pollen
LI Juan, ZHONG Ping-juan, WAN Ren-kou, DENG Ze-yuan, FAN Ya-wei
2020, 41(12):35-40. DOI: 10.13386/j.issn1002-0306.2020.12.006
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Comparative Study on the Quality of Different Varieties of Dendrobium officinale
ZHONG Chun-fei, CHEN Yan-lan, REN Yun-hong, LI Pan, ZHA Ying-hong, DU Bing
2020, 41(12):41-46,55. DOI: 10.13386/j.issn1002-0306.2020.12.007
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Extraction and Analysis of Volatile Aroma Components in Stinky Tofu by Gas-Liquid Microextraction and GC-MS
YE Lin-yang, KANG Qin, LI Gang, MU Li
2020, 41(12):47-55. DOI: 10.13386/j.issn1002-0306.2020.12.008
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Study on Protein Recovery Process of Silver Carp Surimi Rinsing Water
ZHOU Jun-peng, ZHANG Wei, LIU Ru, ZHU Xu-meng, XIONG Guang-quan, WANG Lan, WU Wen-jin, SHI Liu
2020, 41(12):56-61. DOI: 10.13386/j.issn1002-0306.2020.12.009
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Effect of Rice Yellowing on Sulfuric Acid Hydrolysis of Rice
XIAO Yue, LIU Min, YANG Zhi-ying, LIU Jin-guang, Sun Hui, SHAO Hong, ZHOU Zhong-kai
2020, 41(12):62-67,74. DOI: 10.13386/j.issn1002-0306.2020.12.010
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Effect of Rolling Treatment on Quality of Acetylated Starch and Its Mechanism
PAN Ai-yun, CHEN Lu-lu, PAN Xiao-xue, DAI Yang-yong, HOU Han-xue, WANG Wen-tao, DING Xiu-zhen, ZHANG Hui, LI Xiang-yang
2020, 41(12):68-74. DOI: 10.13386/j.issn1002-0306.2020.12.011
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Effect of Different Fermentation Time on the Flavor of Shrimp Paste
LUAN Hong-wei, ZHU Wen-hui, ZHU Lun-wei, BU Ying, LI Xue-peng, LI Jian-rong, JI guang-ren
2020, 41(12):75-81,87. DOI: 10.13386/j.issn1002-0306.2020.12.012
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Optimization of Fermentation Process of Puerarin Jiaosu by Yeast
ZHU De-yan
2020, 41(12):82-87. DOI: 10.13386/j.issn1002-0306.2020.12.013
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Effect of Culture Conditions on the Biofilm of Proteus mirabilis
ZHANG Xiao-ting, DENG Yi-miao, DONG Dong-li, DU Wen-qi, WU Xi-yang, TANG Shu-ze
2020, 41(12):88-93. DOI: 10.13386/j.issn1002-0306.2020.12.014
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Screening, Fermentation Characteristics and Safety Analysis of Lactic Acid Bacteria in Dong Traditional Fermented Sour Meat
GAO Man-man, JIAO Xin-ya, ZHANG Zhi-sheng, SHU Ying, RAO Wei-li, CHENG Shu-mei
2020, 41(12):94-99,105. DOI: 10.13386/j.issn1002-0306.2020.12.015
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Analysis of Microbial Diversity of Northeast Soy Sauce Based on High-throughput Sequencing Technology
MA Yan-shi, JIANG Ming, LI Hui, PEI Fang-yi
2020, 41(12):100-105. DOI: 10.13386/j.issn1002-0306.2020.12.016
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Scavenging Effect of Honeysuckle and Dandelion Extracts on the Biofilm of Pseudomonas Stains from Meat
WANG Lin, LI Yu-xuan, LIU Guo-rong, FAN Wei, LI He-nan, GAO Xiao-yue, DONG Yu-xin, CHEN Shu-min
2020, 41(12):106-111,120. DOI: 10.13386/j.issn1002-0306.2020.12.017
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Optimization of High Yield of GABA in Red Yeast Rice and Inhibition of Diet-related Enzyme Activity of Co-fermentation Conditions of Two Monascus
ZHAO Yong-xia, YUE Qian-qian, QIN Jiang-hui, XIE Jian, ZHOU Li-hong, ZHAO Yi, LI Yu-ting
2020, 41(12):112-120. DOI: 10.13386/j.issn1002-0306.2020.12.018
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Optimization of the Extraction Technology of Total Alkaloids from the Roots of Suaeda salsa by Response Surface Method and Its Antibacterial Activity
LV Meng-di, GUO Bin, HAN Guan-ying, CUI Zan
2020, 41(12):121-125,132. DOI: 10.13386/j.issn1002-0306.2020.12.019
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Preparation of Chicken Embryo Peptide Zinc Chelate and Its Immunoregulatory Function
WU Ming-ze, WANG Lei, WANG Xiao, LI Ting, HU Xiang-hao, DONG Dan-hua, LI Ya-nan, MA Qing-lin, DAI Long, GAO Peng
2020, 41(12):126-132. DOI: 10.13386/j.issn1002-0306.2020.12.020
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Optimization of Ultrasonic Assisted Enzymatic Extraction of Tasty Components from the Stipe of Lentinula edodes
ZHANG Ai-ai, HUANG Wen, WANG Yi, LIU Ying
2020, 41(12):133-138,149. DOI: 10.13386/j.issn1002-0306.2020.12.021
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Optimization Preparation Technology of Passion Fruit Soft Candy
GAN Ling, XIE Lin-juan, LU Ting-feng, ZHANG Rui-rui, XU You-rui
2020, 41(12):139-143,149. DOI: 10.13386/j.issn1002-0306.2020.12.022
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Optimization of the Microwave Processing Technology of Arrowhead Chip by Response Surface Method
TANG Xiao-xian, LUO Yan-xin, REN Ai-qing, DUAN Zhen-hua, MENG Li-ya, WEI Zhen-zhen
2020, 41(12):144-149. DOI: 10.13386/j.issn1002-0306.2020.12.023
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Optimization of Foaming Extraction of a Moringa oleifera Leaf Protein by Response Surface Methodology
SUN Jin-yi, LU Yan-xuan, HUI Yong-hai, ZHANG Shi-qi
2020, 41(12):150-154. DOI: 10.13386/j.issn1002-0306.2020.12.024
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Preparation and Stability of Gardenia Flower Pectin and Apple Pectin-coated Eugenol Liposomes
CHEN Qi, XUE Gang, HE Yi, ZHANG You-zuo, XU Guang-zhi
2020, 41(12):155-161,168. DOI: 10.13386/j.issn1002-0306.2020.12.025
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Processing Optimization of Purple Cabbage Tofu and Analysis of Its Nutritional Components
LUO Qing-ling, HUANG Ye-chuan, ZHANG Ke
2020, 41(12):162-168. DOI: 10.13386/j.issn1002-0306.2020.12.026
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Optimization of Preparation Technology and Antioxidant Activities of Alfalfa Polypeptide
LI Wei-min, ZHANG Ying-li, LIU Ke-yu, ZHENG Li-juan, WEI Quan-zeng
2020, 41(12):169-173. DOI: 10.13386/j.issn1002-0306.2020.12.027
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Optimization of Enzyme Extraction Method for Total Flavonoids from Root of Aralia continentalis Kitagwa and Its Antioxidant Activity
DUAN Hong-mei, WANG Dan-dan, HONG Dou, JIANG Yu-feng, WANG Shun-yu, WU Shu-qing, WANG Xiao-hong
2020, 41(12):174-180,206. DOI: 10.13386/j.issn1002-0306.2020.12.028
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Main Volatile Flavor Compounds and Distillation Process during Distillation of Blackened Jujube Wine
GAO Lin, LIANG Yong-xue, ZHANG Ren-tang, JI Qing-zhu
2020, 41(12):181-185,213. DOI: 10.13386/j.issn1002-0306.2020.12.029
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Optimization of Flash Extraction Process of Total Flavonoids from Fig (Ficus carica L.) and Its Antioxidant Activities
MO Yi-fan, YAO Ling-yun, FENG Tao, SONG Shi-qing, SUN Min
2020, 41(12):186-191,220. DOI: 10.13386/j.issn1002-0306.2020.12.030
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Hot Air Drying Process Based on Improvement of Texture Quality of Colla Corii Asini Jujube
ZHANG Sai, ZHOU Qing, LAO Fei, GUO Xing-feng, MENG Ling-feng, HE Xian-xian, RU Wen-wen, WANG Dong-liang, WU Ji-hong
2020, 41(12):192-196,226. DOI: 10.13386/j.issn1002-0306.2020.12.031
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On-package Dual Indicating Label for Real-time Monitoring the Freshness of Cyprinus carpio
WANG Jia-yan, LIU Xiu-ying, Li Xue-peng, WANG Yu, WANG Yu, GAO Xue, LI Jian-rong, GUO Xiao-hua, YU Jian-yang
2020, 41(12):197-200,233. DOI: 10.13386/j.issn1002-0306.2020.12.032
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Effects of Enzymes on the Quality of Biscuit Powder and Tough Biscuits
ZHANG Kang-yi, ZHANG Can, GUO Dong-xu, WEN Qing-yu, ZHAO Di
2020, 41(12):201-206. DOI: 10.13386/j.issn1002-0306.2020.12.033
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Preliminary Study on the Fingerprint of Volatile Metabolites of Staphylococcus aureus by HS-SPME-GC/MS-AMDIS
LI Yan-mei, CHEN Juan, LONG Hu, TANG Jun-ni, WANG Yue-li
2020, 41(12):207-213. DOI: 10.13386/j.issn1002-0306.2020.12.034
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Flavor Analysis of Xinhui Citrus Pu’er Tea Based on Gas-phase Ion Migration Spectrum and Headspace Solid Phase Microextraction
JIANG Jin-jin, XIE Pei-hua, REN Fang, LAI Zi-jian, OU Ai-fen
2020, 41(12):214-220. DOI: 10.13386/j.issn1002-0306.2020.12.035
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Sequential Extraction of Cadmium in Edible Parts of Portunus trituberculatus and the Molecular Weight Distribution
TIAN Jiao-jiao, LIN Hong, LIU Tian-hong, SUI Jian-xin, WANG Ying, FENG Rui-xue, LI Hong-yan, CAO Li-min
2020, 41(12):221-226. DOI: 10.13386/j.issn1002-0306.2020.12.036
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Rapid Prediction of Lactic Acid Bacteria in Chilled Chicken Breast by Hyperspectral Imaging
HE Hong-ju, JIANG Sheng-qi, WANG Wei, WANG Yu-ling, MA Han-jun, CHEN Fu-sheng, ZHU Ming-ming, ZHAO Sheng-ming, ZHOU Hao-yu
2020, 41(12):227-233. DOI: 10.13386/j.issn1002-0306.2020.12.037
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Analysis of Flavor Difference of Mulberry Juice by E-Nose and E-Tongue
PENG Gui-hua, LI Wen-xin, YIN Yong, SUN Xiao-jing, HAN Shi-yu
2020, 41(12):234-237,244. DOI: 10.13386/j.issn1002-0306.2020.12.038
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Measurement Uncertainty of Determination of Profenofos (PFF) Residues in Cucumber Evaluated by Gas Chromatography (GC)
CHAI Zong-long, YUAN Cai-xia, ZHOU Xin-kui, HONG Xia, HE Hai-ning, Firuza Nasyrova, WEN Lan, QIAN Ying-wen
2020, 41(12):238-244. DOI: 10.13386/j.issn1002-0306.2020.12.039
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Simultaneous Determination of Nitrofuran Metabolite Residues in Different Animal Derived Foods by UPLC-MS/MS
LV Zhen-zhen, CHENG Long, LI Chang-song, ZHANG Xian, LUO Zhong-wei, PAN Zhi-ming
2020, 41(12):245-250,255. DOI: 10.13386/j.issn1002-0306.2020.12.040
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Analysis of Volatile Substances in Bird’s Nest by GC-IMS Technique
PAN Ke-yi, DU Fang-min, CHEN Shu-wen, ZHANG Zhuo-yun, WANG Qian-lei, CHEN Nian, GAO Xiang-yang
2020, 41(12):251-255. DOI: 10.13386/j.issn1002-0306.2020.12.041
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Determination of Moisture, Fat, Carbohydrates and Protein Contents in Flour by Near Infrared Spectroscopy
QIN Tong-jia, LIU Dong, CONG Yan-li, HUANG Lin-sen, TANG Xu-wei, ZHOU Zhi-hang
2020, 41(12):256-263. DOI: 10.13386/j.issn1002-0306.2020.12.042
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Quality Comparison of Different Mulberry Varieties in Zhanjiang Region
QIAO Jian, MA Zhi-ling, WEI Chang-bin, LI Tian-zi, LI Guo-peng
2020, 41(12):264-268,290. DOI: 10.13386/j.issn1002-0306.2020.12.043
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Color Prediction and Quality Analysis of Ginkgo biloba Seeds under Medium and Short Wave Infrared Drying
BAI Jun-wen, PENG Ze-kang, WU Xue-cen, TIAN Xiao-yu
2020, 41(12):269-274,280. DOI: 10.13386/j.issn1002-0306.2020.12.044
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Effects of Environmental Factors on Storage Quality of Flat Green Tea and Preliminary Study on Shelf Life
SU Xiao-qin, ZUO Xiao-bo, TU Yun-fei, DIAO Chun-hua, TAN Rong, KONG Jun-hao, YANG Xiu-fang
2020, 41(12):275-280. DOI: 10.13386/j.issn1002-0306.2020.12.045
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Effect of 1-MCP Treatment on the Quality and Active Ingredient of Ginger During Low Temperature Storage
DENG Qing-fang, MA Feng-wei, XU Su, Cheng Yong-you, Wang Rui
2020, 41(12):281-285. DOI: 10.13386/j.issn1002-0306.2020.12.046
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Regulation Effect of Shanxi Aged Vinegar Concentrate on Blood Lipid and Blood Glucose in Hyperlipidemia Mice
DING Yue-di, YAN Yu-feng, CHEN Heng-ye, CHEN Fu-sheng
2020, 41(12):286-290. DOI: 10.13386/j.issn1002-0306.2020.12.047
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Effects of Flavonoids Extract from Dandelion on the Proliferation and Invasion of Human Esophageal Squamous Cell Carcinoma
SANG Li-sheng, WU Jie, CAO Ya-jie, BAI Xue, BAO Xiao-hong
2020, 41(12):291-295,301. DOI: 10.13386/j.issn1002-0306.2020.12.048
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Effect of Lactobacillus plantarum KLDS 1.0386 Combined with Degrading Tryptophan on Ulcerative Colitis
WANG Na-na, LI Bai-liang, LI Na, SHI Jia-lu, SONG Yue, HUO Gui-cheng, LI Ai-li
2020, 41(12):296-301. DOI: 10.13386/j.issn1002-0306.2020.12.049
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Shelf-life Prediction and Nutrients Change Analysis during Shelf-life of Infant Rice Cereal
YANG Jie, LIU Yang, DONG Chang-chun, FENG Hai-ling, HUANG Si-qi, ZHAO Yan-qiu, XU Ying-wei
2020, 41(12):302-306,312. DOI: 10.13386/j.issn1002-0306.2020.12.050
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Analysis of Components Characteristics of Lipid in Different Kinds of Shark Livers
YANG Si-jing, LIU Xiao-fang, LIU Jian-zhi, LENG Kai-liang, SHAO Xu-qing
2020, 41(12):307-312. DOI: 10.13386/j.issn1002-0306.2020.12.051
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Intervention of Roselle Flower Polysaccharide on Acute Liver Injury in Rats
SUN Hua-lin, TIAN Kui-rong, HE Meng-fan, FANG An-cai, HUANG Xiao-e, ZHAXI Ying-pai, LIU Jun-lin
2020, 41(12):313-317. DOI: 10.13386/j.issn1002-0306.2020.12.052
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Application of Hydrogen Sulfide in Storage and Preservation of Postharvest Fruits and Vegetables
LIU Si-si, HU Wen-zhong, CHEN Chen, FENG Ke, LIU Cheng-hui, JIANG Ai-li, ZHAO Qi-qi, ZHANG Xiao-fang, GUAN Qing-xin
2020, 41(12):318-323. DOI: 10.13386/j.issn1002-0306.2020.12.053
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Mitigation Strategies on Acrylamide and 5-Hydroxymethylfurfural in Foods
ZHANG Ze-yu, CAO Yan-ping, ZHU Yu-chen
2020, 41(12):324-333,347. DOI: 10.13386/j.issn1002-0306.2020.12.054
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Application of Near Infrared Technology in the Determination of Honey
XIE You-chao, PENG Qian-rong, YANG Min, ZHANG Rong, FU Yang-yang
2020, 41(12):334-341,347. DOI: 10.13386/j.issn1002-0306.2020.12.055
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Research Progress on Meal Replacement Food
ZHANG Xiao-tong, WU Peng
2020, 41(12):342-347. DOI: 10.13386/j.issn1002-0306.2020.12.056
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Application Progress of Dextran in Enzyme Catalysis
DU Xue-fei, WANG Wen-jun, LI Xue-yu, ZHOU Hua
2020, 41(12):348-352. DOI: 10.13386/j.issn1002-0306.2020.12.057
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Research Advance on Physicochemical Properties and Modification of Bamboo Shoot Dietary Fiber
WANG Nan, HUANG Shan, ZHANG Yue, ZHENG Jiong
2020, 41(12):353-357. DOI: 10.13386/j.issn1002-0306.2020.12.058
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Research Progress on Enumeration Methods of Lactic Acid Bacteria in Food
LIU Yan-rong, SHU Yong-hong, YANG Jia-wei, GU Hui-dan, YANG Yao
2020, 41(12):358-365. DOI: 10.13386/j.issn1002-0306.2020.12.059
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