Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Steam Explosion Pretreatment on the Physical and Chemical Properties of Tea Saponin of Oil Camellia Seed Cake Meal
LI Heng, ZHENG Xiao-yan, ZHENG Li-li, YANG Yang, XIAO Dao, AI Bin-ling, PAN Yong-gui, SHENG Zhan-wu
2020, 41(19):1-6,19. DOI: 10.13386/j.issn1002-0306.2020.19.001
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Research on the Stability and Activity of Two ACE Inhibitory Peptides from Volutharpa ampullaceal perryi
LIU Xin-tong, SONG Cheng-cheng, QIAO Bian-wen, FU Ying-huan
2020, 41(19):7-12,19. DOI: 10.13386/j.issn1002-0306.2020.19.002
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Isolation and Purification of Water-Soluble Polysaccharide from Taro and Its Effect on Immune Activity of Macrophages
KANG Qing, LIN Ying, SU Ying-jie, LAN Wei-jie, HUANG Ting, MA Er-lan
2020, 41(19):13-19. DOI: 10.13386/j.issn1002-0306.2020.19.003
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Evaluation of Ginseng-Goat Milk Powder on Anti-fatigue Effect and Quantitative Analysis of Its Functional Components
HAN Yan-yan, WU Wei, WANG Yue-hong, LI Hui, CHEN Xue, LI Man-wei, WANG En-peng, CHEN Chang-bao
2020, 41(19):20-25,32. DOI: 10.13386/j.issn1002-0306.2020.19.004
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Effects of Oyster Hydrolysates on the Quality of Soda Biscuits
YANG Zhao, YAO Yu-jing, LIANG Rui-jin, HUANG Jia-jia, LIANG Zhi-li, ZHANG Qiong, CHEN Li-shan
2020, 41(19):26-32. DOI: 10.13386/j.issn1002-0306.2020.19.005
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Effect of Amylose Content of Different Varieties of Long Rices on Processing Characteristics and Quality of Rice Noodle
SHI Tao-qi, ZHANG Chen, DING Wen-ping, WANG Yue-hui, CHEN Xi, ZHUANG Kun
2020, 41(19):33-38,44. DOI: 10.13386/j.issn1002-0306.2020.19.006
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Physicochemical Properties,Antioxidant and Antibacterial Capacities of Non-starch Polysaccharide from Dolichos lablab L.
YIN Shu-hua, WU Wen-ying, SONG Ye-hao, LI Lu, FU Wang-wei, LI Wen-juan
2020, 41(19):39-44. DOI: 10.13386/j.issn1002-0306.2020.19.007
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Effect of Four Kinds of Drying Methods on Physicochemical Property and Antioxidant Capacity of Peppers
CHEN Yu-yu, WANG Ying-rui, ZHOU Hui, YE Mei-ling, DING Sheng-hua, QIN Dan, JIANG Li-wen, DENG Fang-ming, WANG Rong-rong
2020, 41(19):45-51,59. DOI: 10.13386/j.issn1002-0306.2020.19.008
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Analysis of Changes in Volatile Components during Parching and Boiling of Spicy Hot Pot Seasoning by GC-MS Combined with HS-SPME
YANG Li, JIA Hong-feng, YANG Fang, SONG Lu-shan, HUANG Ying, ZHANG Miao, TU Meng-jie, HE Lian
2020, 41(19):52-59. DOI: 10.13386/j.issn1002-0306.2020.19.009
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Establishment of Comprehensive Evaluation Model of Apple Quality for Regional Suitable Varieties Selection
MAO Juan, WAN Peng, LIANG Guo-ping, MA Li-juan, CHEN Bai-hong
2020, 41(19):60-66,77. DOI: 10.13386/j.issn1002-0306.2020.19.010
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Effect of Rose Powder on Rheological Properties of Dough and Quality of Crisp Biscuits
CHEN Ye, DUAN Min-yan, YAN Cheng, REN Wei, YI Lin
2020, 41(19):67-71,77. DOI: 10.13386/j.issn1002-0306.2020.19.011
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Effect of Different Coating Materials on the Stability of Phenolic Acid Isolated from Bayberry
HU Jie, GAO Hai-yan, FANG Xiang-jun, WU Wei-jie, CHEN Hang-jun, MU Hong-lei
2020, 41(19):72-77. DOI: 10.13386/j.issn1002-0306.2020.19.012
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Interaction and Antioxidant Activities of Phlorizin and Bovine Hemoglobin in Three Different Solvents
GAO Yi-xia, YANG Yan, ZHOU Xiang-jun
2020, 41(19):78-84. DOI: 10.13386/j.issn1002-0306.2020.19.013
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Biochemical Characteristics of Tannase-Producing LAB Fermented Red Beans and Lentils Sourdough and Its Effects on in Vitro Digestibility of Steamed Bread
MA Zi-lin, CAO Wei-chao, ZHANG Bin-le, WU Meng, LUO Kun, ZHENG Jian-xian, HUANG Wei-ning, LI Ning, Filip Arnaut
2020, 41(19):85-93,98. DOI: 10.13386/j.issn1002-0306.2020.19.014
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Recombinant Expression of Tachyplesin Ⅰ in E.coli and Its Antibacterial Activity
WANG Ruo-cheng, XIN Yu, ZHANG Liang
2020, 41(19):94-98. DOI: 10.13386/j.issn1002-0306.2020.19.015
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Biofilm Formation and Resistances of Bifidobacterium on Insoluble Dietary Fibers under Dynamic Cultivation
CHEN Cui-cui, HANG Feng, ZHANG Hao, LI Yuan-kun, ZHAO Jian-xin, CHEN Wei, LU Wen-wei
2020, 41(19):99-103. DOI: 10.13386/j.issn1002-0306.2020.19.016
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Study on the Preparation Technology of Solid Bacillus subtilis
ZHAO Tian-yu, PAN Zhao-yang, ZHANG Zhao-hui, SUN Jian-an, MAO Xiang-zhao
2020, 41(19):104-111,120. DOI: 10.13386/j.issn1002-0306.2020.19.017
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Screening and Identification of Limonin Degrading Strains and Optimization of Fermentation Conditions
ZHU Ping-ping, SHAN Yang, XIA Jin-lan, NIE Zhen-yuan
2020, 41(19):112-120. DOI: 10.13386/j.issn1002-0306.2020.19.018
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Screening and Identification of a Lactic Acid Bacterium Strain with Antioxidant Activity from Yak Yogurt
LI Xiao, XIE Liang, YANG Yun-nan, GAO Yan-hua
2020, 41(19):121-126. DOI: 10.13386/j.issn1002-0306.2020.19.019
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Isolation,Identification and Enzyme Properties of a β-Mannanase Producing Strain with High Thermal Stability
TIAN Geng, GAO Wei-qiang, CHEN Xiao-bo, ZHANG Chun-xiao
2020, 41(19):127-131. DOI: 10.13386/j.issn1002-0306.2020.19.020
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Development of Duplex PCR for Vibrio parahaemolyticus Based on blaCARB-17 and toxR Genes
HU Yuan-qing, LIN Kai-ling, ZHOU Zan-hu, LI Feng-xia
2020, 41(19):132-136. DOI: 10.13386/j.issn1002-0306.2020.19.021
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Purification and Characterization of Recombinant Mannitol Dehydrogenase from P. bacterium 1109
LU Fu-zhi, XU Wei, WU Hao, ZHANG Wen-li, GUANG Cui-e, MU Wan-meng
2020, 41(19):137-143,165. DOI: 10.13386/j.issn1002-0306.2020.19.022
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Effect of Lactic Acid Bacteria Combined with Wheat Germ Oil Fermentation on the Growth Activity of Aspergillus niger
SHI Meng-jie, YAN Bo-wen, Faizan Ahmed Sadiq, FAN Da-ming, LIAN Hui-zhang, TIAN Feng-wei, ZHAO Jian-xin, ZHANG Hao, CHEN Wei
2020, 41(19):144-148,156. DOI: 10.13386/j.issn1002-0306.2020.19.023
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Preparation and Stability of ACE Inhibitory Peptides from Peony Seed Meal by Enzymatic Hydrolysis
CHEN Qiu-luan, CHEN Xue-qin, MA Qian, XIE Li-ling, XUE Wan-ru, MENG Chun, HONG Jing
2020, 41(19):149-156. DOI: 10.13386/j.issn1002-0306.2020.19.024
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Extraction Technology and Physicochemical Properties of Pectin Polysaccharide from Okra Wine Pomace
WU Guang-bin, ZHOU Yan-qiang, CHEN Fa-he
2020, 41(19):157-165. DOI: 10.13386/j.issn1002-0306.2020.19.025
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Preparation of Maillard Reaction Products and Its Application on Microencapsulation of Mixed Oil
CHEN Zheng-jun, ZHANG Wen-bin, YANG Rui-jin, HUA Xiao, ZHAO Wei
2020, 41(19):166-171,178. DOI: 10.13386/j.issn1002-0306.2020.19.026
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Optimization of Extraction Technology of Flavonoids from Dandelion and Analysis of Principal Components
XU Shu-lai, WANG Li, REN Hong-bo, LUAN Xue-yan, CHEN Jing-quan
2020, 41(19):172-178. DOI: 10.13386/j.issn1002-0306.2020.19.027
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Study on Iron-chelating Ability of Duck Blood Hydrolysates and Components Analysis of the Hydrolysates
YANG Yan-ru, LIU Yang, SUN Yang-ying, PAN Dao-dong
2020, 41(19):179-185. DOI: 10.13386/j.issn1002-0306.2020.19.028
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Optimization of Ultrasonic-Microwave Synergistic Extraction of Ergosterol and VD2 in Shiitake Mushroom Powder by Orthogonal Experiment
HU Dai-hua, LIU Teng-mei, CHEN Wang, FENG Zi-li
2020, 41(19):186-191,197. DOI: 10.13386/j.issn1002-0306.2020.19.029
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Optimization of the Extraction Technology of Total Flavonoids from Edgeworthia chrysantha Lindl.by Response Surface Analysis and Its Antioxidant Activities in Vitro
ZHANG Yi-li, CHENG Ru-bin, HUANG Zhen, YU Shui-sheng, ZHOU Zhang-ping, ZHONG Xiao-ming
2020, 41(19):192-197. DOI: 10.13386/j.issn1002-0306.2020.19.030
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Optimization of Preparation Process and Analysis of Functional Components of Compound Instant Tea Powder
WANG Qi, ZHAO Wei-wei, CHEN Xue-ling, WU Li, DENG Ru, ZHOU Shu-lai
2020, 41(19):198-204,239. DOI: 10.13386/j.issn1002-0306.2020.19.031
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Optimization of Enzymatic Preparation Process of Peptides from Pearl Gentian Grouper by Response Surface Methodology and the Antioxidant Activity of the Enzymatic Hydrolysis Products
XU Jie, LIN Ze-an, LI Zi-qing, JIANG Cai-zhen, FAN Xiu-ping, SU Wei-ming
2020, 41(19):205-211,239. DOI: 10.13386/j.issn1002-0306.2020.19.032
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Optimization of Processing Formula of Kiwifruit Cake by Fuzzy Mathematical Sensory Evaluation
FU Zhi-feng, ZHANG Xiao-rong, ZHOU He, SHI Yan, TU Zong-cai
2020, 41(19):212-218,351. DOI: 10.13386/j.issn1002-0306.2020.19.033
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Extraction of Visceral Oil from Yellow Croaker and Mass Transfer Modeling of Its Palmitic Acid Enrichment by Low Temperature Crystallization
XU Tao, ZHOU Xiao-hong, CHEN Yu-jie, LIU Tong-jie, YI Hua-xi, LI Si-ming, XIAO Guang-hui, GONG Pi-min, ZHANG Lan-wei, LENG You-bin
2020, 41(19):219-225. DOI: 10.13386/j.issn1002-0306.2020.19.034
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Study on Properties of Ethylene Glycol Diglycidyl Ether/Montmorillonite Synergistically Enhance Soybean Protein Film
LIAO Mu-rong, HUANG Jia-wen, WEI Ning-si, ZHANG Yi-fu, QIN Zhi-yong
2020, 41(19):226-231,243. DOI: 10.13386/j.issn1002-0306.2020.19.035
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Predicting Shelf Life of Lactose-free Ultra-high Temperature Milk by a Arrhenius Model
JIA Ling-yun, HU Zhi-he, CHENG Kai-li, ZHAO Xu-fei, XIAO Hou-dong, DING Xin-yu
2020, 41(19):232-239. DOI: 10.13386/j.issn1002-0306.2020.19.036
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Risk Analysis and Control in the Field of Food Circulation
SHENG Ji-ping, SU Wen-fan, LUO Yun-bo
2020, 41(19):240-243. DOI: 10.13386/j.issn1002-0306.2020.19.037
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HPLC Fingerprint Analysis of Morchella by Ionic Liquid-assisted Extraction
SHEN Qian-hui, HUANG Qi, LI Wen-jia, QIAN Zheng-ming, ZHANG Ji
2020, 41(19):244-250,265. DOI: 10.13386/j.issn1002-0306.2020.19.038
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Fatty Acid Composition of Breast Milk during Different Lactation Stages in China
ZHOU Jin, RONG Shuang, WANG Ying-yao, REN Xiang-nan, YANG Yue-xin
2020, 41(19):251-259,265. DOI: 10.13386/j.issn1002-0306.2020.19.039
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Determination of Antioxidant Activity of Three Kinds of Carotenoids by Electron Paramagnetic Resonance Spectroscopy
GUO Xue-wen, QUAN Li, JIANG Chen-chen, CHEN Lu, QIAO Jun-qin, LIAN Hong-zhen
2020, 41(19):260-265. DOI: 10.13386/j.issn1002-0306.2020.19.040
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Effects of Salt Curing on Flavor of Fried Tilapia
ZHAO Xiao-ying, YUAN Tao-jing, PANG Yi-yang, YU Yuan-jiang, LIU Xiao-ling
2020, 41(19):266-272,278. DOI: 10.13386/j.issn1002-0306.2020.19.041
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Study on Antioxidant Components and Activity Changes of Liuyang Douchi during Fermentation
CHEN Yi, LIU Yang, JIANG Li-wen, LI Pao, LIAO Lu-yan
2020, 41(19):273-278. DOI: 10.13386/j.issn1002-0306.2020.19.042
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Simultaneous Determination of Twelve Organic Acids in Edible Plant Source Jiaosu by HPLC
WANG Zhen-zhen, SHA Ru-yi, WANG Gao-jian, XU Cheng-long, DAI Jing, GE Qing, MAO Jian-wei, ZHU Jiao-lin
2020, 41(19):279-285. DOI: 10.13386/j.issn1002-0306.2020.19.043
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Determination of Folic Acid Content in Sports Nutrition Food by SPE-HPLC with Post-Column Oxidation Derivatization Fluorescence Spectrometry
CHEN Qiong, HUANG Shu-kai, HUANG Pan, XU Wei-yi, LONG Zi, PENG Li-shi
2020, 41(19):286-290,296. DOI: 10.13386/j.issn1002-0306.2020.19.044
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Determination of 14 Kinds of Volatile Halogenated Hydrocarbons in Drinking Water by Headspace-GC-MS
WEI Zhen-yuan, CAI Zhi-jing, ZHANG Mi
2020, 41(19):291-296. DOI: 10.13386/j.issn1002-0306.2020.19.045
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Analysis of the Volatile Components of Blueberry Fruits with Different Treatments during Shelf Life by GC-MS Combined with Electronic Nose
XUE You-lin, DONG Li-chao, ZHANG Peng, LI Chun-yuan, LI Jiang-kuo
2020, 41(19):297-303,320. DOI: 10.13386/j.issn1002-0306.2020.19.046
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Effect of Temperature on Storage Quality of High-Moisture Paddy and Its Prediction Model
DUAN Yi-meng, SONG Yu, CAO Lei, TAO Shu, ZHANG Wei-hua, LIU Chao, DU Chuan-lai, ZHU Chang-bao, GU Guang-dong, CAO Sheng-nan
2020, 41(19):304-308,326. DOI: 10.13386/j.issn1002-0306.2020.19.047
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Effect of Ginger Extract on the Quality Characteristics of the Spent Hen Breasts Paste during Cold Storage
DU Fang-li, ZHENG Jin-yue, SONG Li, ZHENG Duo-duo, LIU Deng-yong, SHAO Jun-hua
2020, 41(19):309-315,331. DOI: 10.13386/j.issn1002-0306.2020.19.048
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Effect of Water Extract of Amaranthus retroflexus on Blood Lipid on Mice Induced by High Fat Diet
TIAN Cheng, WANG Man-li, DU Pei-ge, AN Li-ping
2020, 41(19):316-320. DOI: 10.13386/j.issn1002-0306.2020.19.049
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Analysis of Nutritional Components and Antioxidant Activity in Vitro of Extracts from Ganoderma resinaceum
ZHONG Qian-gui, CHEN Tian-ci, QIU Ming-meng, LIU Xin-rui, LI Ying, JIANG Yu-ji, CHEN Bing-zhi
2020, 41(19):321-326. DOI: 10.13386/j.issn1002-0306.2020.19.050
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Anti-aging Effects of Carboxymethyl Chitosan in Caenorhabditis elegans
LI Zhuo-hang, YANG Min, ZHANG Feng-lun, GONG Zhu-nan, MA Shi-hong, SHU Cheng-jie
2020, 41(19):327-331. DOI: 10.13386/j.issn1002-0306.2020.19.051
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Extraction Technology of Compound Cordyceps militaris and Its Hypoglycemic Effect in Rats with Streptozotocin-induced Type 1 Diabetes Mellitus
XU Jian, LU Xue-chun, DUAN Yi-han, WANG Shan, SHENG Yu, XU Guang-yu, AN Li-ping, DU Pei-ge, SUN Jing-bo
2020, 41(19):332-338. DOI: 10.13386/j.issn1002-0306.2020.19.052
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Administration of Probiotics on Type 2 Diabetes Mice
BAI Lu, ZHANG Zhe, LIANG Xi, LV You-you, ZHOU Hui, ZHANG Jun-xue, YI Hua-xi, LIU Tong-jie, GONG Pi-min, FENG Li-rong, LENG You-bin, ZHANG Lan-wei
2020, 41(19):339-346. DOI: 10.13386/j.issn1002-0306.2020.19.053
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Research Progress in Extraction,Properties and Application Status of Rice Protein
LI Qing-quan, LI De-hai
2020, 41(19):347-351. DOI: 10.13386/j.issn1002-0306.2020.19.054
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Research Progress in Detection and Traceability of Food-borne Microorganism
SU Li-qian, ZHANG Lun, WANG Jian, LU Xue-mei
2020, 41(19):352-360,368. DOI: 10.13386/j.issn1002-0306.2020.19.055
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The Application of Raman Spectroscopy in Quality Control and Food Processing
YANG Xue-fan, ZHANG Wei, GU Xin-zhe, LI Wen-hui, WU Jin-hong, WANG Zheng-wu
2020, 41(19):361-368. DOI: 10.13386/j.issn1002-0306.2020.19.056
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Research Progress in the Reduction and Control Technology of Hazardous Substances in Meat Product Processing
CUI Bao-wei, LI Meng-lu, SONG Jing-cheng, WU Chen-qi, SI Wen-hui, LU Jun
2020, 41(19):369-373,379. DOI: 10.13386/j.issn1002-0306.2020.19.057
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Research Progress on Biogenic Amines in Salted Fish
WU Man-ling, SHI Rui, HU Jin-peng, CHENG Wen-jian
2020, 41(19):374-379. DOI: 10.13386/j.issn1002-0306.2020.19.058
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