Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Mechanism of the Effect of Lactate on the Structure of Myoglobin in the in Vitro Hatching Model
LI Bing-zi, WEI Hong-yan, LEI Yun, CHEN Cheng, ZHANG Yu-bin
2020, 41(21):1-7,14. DOI: 10.13386/j.issn1002-0306.2020020148
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Structural Elucidation and Antioxidant Activity of LRP-Ⅰ and LRP-Ⅱ Polysaccharide from Leccinum rugosiceps
WU Yan, XU Feng, LI Xiao-shuang, ZHU Jia-hao, SHEN Li-qun
2020, 41(21):8-14. DOI: 10.13386/j.issn1002-0306.2020020061
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Effects of Different Storage Temperatures on Physico-Chemical Characteristics and Flavor Changes of Ultra Pasteurized Milk
YI Sheng-nan, ZHANG Shu-wen, LU Jing, PANG Xiao-yang, SONG Hui-min, LIANG Jia-qi, HAO Li-yu, HU Cheng, XU Xiao-xi, LV Jia-ping
2020, 41(21):15-20,28. DOI: 10.13386/j.issn1002-0306.2019080175
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Quality Improvement and Structural Characteristics of Wheat Bran by Microwave Enzymatic Method
LV Chun-yue, YANG Qing-yu, LIU Lu, LI Rui-zhi, LUO Zhi-gang, ZHANG Hong-wei, WANG Yan-wen, ZHANG Yi-rui, XIAO Zhi-gang
2020, 41(21):21-28. DOI: 10.13386/j.issn1002-0306.2020020310
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Preparation Technology Optimization of Soluble Dietary Fiber and Its Structure Characterization and Composition of Monosaccharide from Clausena lansium Sarcocarp
WEN Pan, PEI Zhi-sheng, ZHU Ting-ting, YU Zi-juan, GENG Yu-kun, CHEN Cai-yu, XUE Chang-feng
2020, 41(21):29-36. DOI: 10.13386/j.issn1002-0306.2020020124
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Degradation Efficiency and Pathway of Malathion Treated by High Voltage Electric Field Cold Plasma
CONG Lai-xin, HUANG Ming-ming, ZHANG Jian-hao, YAN Wen-jing
2020, 41(21):37-42,47. DOI: 10.13386/j.issn1002-0306.2019120131
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Isolation and Identification of the Constituents of Extracts by Different Polar Solvents of the Edible Fungus “Shuipizi”
ZHANG Fang-ya, BAO Hai-ying, BAU Tolgor
2020, 41(21):43-47. DOI: 10.13386/j.issn1002-0306.2019120098
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Degradation Kinetics of Verbascoside at Different Temperature,pH and Light
ZHANG A-xi, LIAN Ying-zhu, SHEN Yue-feng, FU Gui-ming, WAN Yin
2020, 41(21):48-52,66. DOI: 10.13386/j.issn1002-0306.2020020171
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Effects of Five Proteases on the Taste Characteristics of Oyster Hydrolysates
YANG Zhao, YAO Yu-jing, HUANG Jia-jia, LIANG Zhi-li, LIANG Rui-jin, CHEN Li-shan, LIANG Jian-ping
2020, 41(21):53-57,66. DOI: 10.13386/j.issn1002-0306.2019080172
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Effects of Far-infrared Assisted Hot Air Drying on the Drying Characteristics and Quality of Saury Fillets
CAI Jie, LI Bian-sheng, RUAN Zheng
2020, 41(21):58-66. DOI: 10.13386/j.issn1002-0306.2020020141
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Application of Microencapsulation Technology in Ice Cream with Probiotic CICC 6075
TIAN Wen-jing, ZHAO Dong-rui, SUN Yu-qing, LIU Qing, LUO Hong-xia, DENG Zhi-feng, WANG Hui-hua
2020, 41(21):67-74. DOI: 10.13386/j.issn1002-0306.2019120324
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Application of Pea Protein Isolate-Carboxymethylcellulose Complex in Emulsions
PANG Shu-jie, LI Na-na, REN Si, LIU Li-ya, TONG Li-tao, WANG Li-li, ZHOU Xian-rong, ZHOU Su-mei
2020, 41(21):75-80. DOI: 10.13386/j.issn1002-0306.2020030316
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Effects of Different Drying Methods on Physicochemical Properties and Antioxidant Activity of Dried Cabbage
WANG Hong-li, YU Zhi-fang
2020, 41(21):81-86. DOI: 10.13386/j.issn1002-0306.2019120334
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Effects of Ultrasonic Treatment on Gel Rheological Properties and Gel Formation of Soybean Protein Isolate
LIU Ran, ZENG Qing-hua, WANG Zhen-yu, CHENG Shuang, MU Hong-jing, LIANG Rong
2020, 41(21):87-92,98. DOI: 10.13386/j.issn1002-0306.2020020155
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Protein Distribution Characteristics in Different Muscle Parts of Haliotis discus hannai
YIN Lei-li, ZHOU Fen, YAO Lin-yan, WANG Xi-chang
2020, 41(21):93-98. DOI: 10.13386/j.issn1002-0306.2020020019
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The Response Mechanism of Klebsiella pneumoniae to H2O2 Oxidative Stress
QIU Xue-mei, XU Li, LUO Hai-Long, YUAN Jie, YANG Jing, LI Bei, WANG Jing-jie
2020, 41(21):99-104. DOI: 10.13386/j.issn1002-0306.2020050357
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Optimization of Androstenedione Production by Free Cell Method Using Response Surface Methodology
LI Shi-chuang, CAI Shuai, GUO Qiu-shuang, ZHANG Ming-kai, LI Hua, LIU Yu-peng
2020, 41(21):105-109,115. DOI: 10.13386/j.issn1002-0306.2020010138
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Expression and Thermal Stability Analysis of Shark Single Domain Antibody-Alkaline Phosphatase Fusion Protein
LIU Xin, QU Yue-kuan, CAO Li-min, SUI Jian-xin
2020, 41(21):110-115. DOI: 10.13386/j.issn1002-0306.2020020051
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Changes of Sensory Properties and Antioxidant Activity of Citrus reticulata ‘chachi’Pulp during Fermentation
ZHOU Lin, HU Jin-mei, HONG Jun-feng, HUANG Zhi-feng
2020, 41(21):116-121. DOI: 10.13386/j.issn1002-0306.2019120311
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Isolation,Identification and Flocculation Characteristics of a Pseudomonas Strain
LI Meng-xi, CAI Cheng-ru, GAN Guo-yuan, CAO Jing-xiao, JIANG Li-rong, ZHANG Zhen-wang
2020, 41(21):122-127. DOI: 10.13386/j.issn1002-0306.2020010121
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Analysis of Microbial Diversity of Rice Wine in Xuanen Area Based on MiSeq High-throughput Sequencing Technology
XIANG Fan-shu, LIU Xue-ting, DAI Cheng-yang, ZHANG Zhen-dong, GUO Zhuang
2020, 41(21):128-132,138. DOI: 10.13386/j.issn1002-0306.2019110207
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Effects of Solid-state Fermentation of Lactobacillus paracasei on Active Components and Bacteriostasis of Jujube Meal
WEI Jia-wen, WANG Hai-kuan, ZHANG Hui-ling
2020, 41(21):133-138. DOI: 10.13386/j.issn1002-0306.2020020225
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Optimization of Enzymatic Extraction Technology of Starch from Breadfruit by Response Surface Methodology
ZHONG Xue-yao, WANG Shao-man, ZHANG Yan-jun, XU Fei, TAN Le-he, YU Han-song, WU Gang
2020, 41(21):139-144. DOI: 10.13386/j.issn1002-0306.2020010004
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Development and Evaluation of a Meal Replacement Powder with Low GI for Medical and Nutritional Weight Loss
LIU Yi-feng, XIONG Fei-fei, LI Ke-wen, JIA Fu-huai, DUAN Sheng-lin, HAN Xiao-feng
2020, 41(21):145-150. DOI: 10.13386/j.issn1002-0306.2020020193
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The Manufacture and Determination of the Texture Characteristics of a Newxinjiang Nuts Meringue Cut Cake
ZHANG Ting, ZHAO Dan, ZOU Shu-ping, PAN Yan, ZHANG Qian
2020, 41(21):151-155,163. DOI: 10.13386/j.issn1002-0306.2020020055
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Extraction,Purification and Stability of Purple Potato Anthocyanin
YU Shi-ying, WANG Wen-xiu, MA Qian-yun, MA Zi-ye, REN Cong-tao, GONG Ke-xin, SUN Jian-feng
2020, 41(21):156-163. DOI: 10.13386/j.issn1002-0306.2020030003
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Extraction of β-Glucosidase from Abalone Viscera by Aqueous Two-phase System
ZENG Ying, ZHANG Ya-nan, ZENG Zhen, CHEN Zhong-wei, YU Li-li, WU Juan-ying
2020, 41(21):164-171. DOI: 10.13386/j.issn1002-0306.2020010156
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Optimization of Extraction Process of Volatile Flavor Extracts from Fish Sauce by Response Surface Methodology
CHEN Li-li, BAI Chun-qing, YUAN Mei-lan, JIANG Yong, ZHAO Li
2020, 41(21):172-178,184. DOI: 10.13386/j.issn1002-0306.2019100117
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Ultrasonic Extraction and Antioxidant Activity of Polysaccharide from Dixu Tea
CHEN Hong-hui, NIUNIAN La-mu
2020, 41(21):179-184. DOI: 10.13386/j.issn1002-0306.2020040275
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Optimization of Ultrasonic-Microwave Assisted Extraction of Procyanidins from Hops Residue
WEI Wen-hui, LIU Xiao-bo, YU Chang-qing, ZHANG Xiao-xue, LI Bing, JIA Hong-zhen
2020, 41(21):185-192. DOI: 10.13386/j.issn1002-0306.2019100109
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Optimization of Extrusion Technology and Physicochemical Properties of Ginseng Yam Blend
SONG Huan, ZHANG Rui, PANG Shi-feng, WANG Ying-ping
2020, 41(21):193-198,207. DOI: 10.13386/j.issn1002-0306.2020020031
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Optimization of Enzymatic Hydrolysis on Vegetable Juice of Carrot,Tomato,Cucumber and Celery
ZHANG Cheng-hui, SHI Chao, FENG Xu-qiao
2020, 41(21):199-207. DOI: 10.13386/j.issn1002-0306.2019100007
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Optimization of Extraction and Identification of Potassium Hydroxycitrate from Fruits of Garcinia cambogia L.
ZENG Yuan, SONG Ya-hui, YU Quan, HAN Yan-qi, JIN Chen-zhong, WANG Yan, ZHANG Xue-jiao, HU Yi-hong
2020, 41(21):208-212. DOI: 10.13386/j.issn1002-0306.2020020011
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Optimization of the Production Process of L-Arabinose Tartary Buckwheat Tea Sucking Jelly and Its Hypoglycemic Effect
LI Qun-fei, LIU Hai-yan, WANG Lu-lu, ZONG Yu-xia, JIANG Jin-ju, MA Hai-yan, ZHUANG Xiao-wei, LIU Xiao-dong
2020, 41(21):213-217,229. DOI: 10.13386/j.issn1002-0306.2019120038
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Degradation of Fipronil and Its Metabolites during Processing of Yunnan Black Tea and Dietary Exposure Assessment
LIN Tao, PENG Li-yuan, CHEN Xing-lian, LIU Xing-yong, LI Mao-xuan, XU Yi-ran, ZOU Yan-hong, LIU Hong-cheng
2020, 41(21):218-223. DOI: 10.13386/j.issn1002-0306.2020020021
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Establishment of an Enhanced Enzyme Inhibition Assay for Rapid Detection of Organophosphrous Pesticides Residues in Grain
WANG Wen-jun, YE Sheng-feng, XIE Yan-hong, YE Jin, LIU Xue-ying, WANG Song-xue, LI Jun, SANG Hua-chun
2020, 41(21):224-229. DOI: 10.13386/j.issn1002-0306.2019110239
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Simultaneous Determination of Free Amino Acids in Wax Apple by Reversed Phase High Performance Liquid Chromatography with Phenyl Isothiocyanate Precolumn Derivatization
ZHANG Guo-hua, WU Guang-bin, CHEN Zhao-hua, ZHANG Shen, CHEN Fa-he
2020, 41(21):230-234. DOI: 10.13386/j.issn1002-0306.2019120129
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Effect of Grape Seed Powder on the Flavor Components of Taigu Cake
ZHANG Qian-ru, YIN Rong, WANG Xian-ping, HAN Yan-long
2020, 41(21):235-239. DOI: 10.13386/j.issn1002-0306.2019110035
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Nutritional Evaluation and Volatile Flavor Compounds Analysis of Cultured and Wild Phascolosoma esculenta
CAI Bin-xin, ZHOU Feng-fang, HUANG Wei-qing, RUAN Shao-jiang
2020, 41(21):240-245,252. DOI: 10.13386/j.issn1002-0306.2020020034
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Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth
DU Chao, QI Jun, CAI Ying-xuan, ZHANG Hao, ZHANG Qing-yong, LIU Deng-yong
2020, 41(21):246-252. DOI: 10.13386/j.issn1002-0306.2020020003
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Comparative Analysis of Active Ingredients,Antioxidant Activity and Aromatic Components of Three Kinds of Fermented Wine
WAN Jing-rui, JIANG Peng-fei, SHI Guan-ying, ZHANG Le, WANG Xiao-min, ZHAO Li-li, WANG Xu-zeng, WANG Zhao-gai
2020, 41(21):253-260,265. DOI: 10.13386/j.issn1002-0306.2020040237
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Quantitative Detection of Donkey Milk Adulteration by Real-time PCR Based on Single-copy Nuclear Genes
WANG Zhi-ying, LI Ting-ting, YU Wen-jie, QIAO Lu, CHEN Ai-liang
2020, 41(21):261-265. DOI: 10.13386/j.issn1002-0306.2019120100
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Analysis on Appearance Trait and Nutrition Ingredient of Ginkgo Nuts in Tuole
YAN Dong, BU Cheng-hong, LIU Yun, KAN Huan, ZHAO Ping
2020, 41(21):266-272. DOI: 10.13386/j.issn1002-0306.2020020026
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Taste and Flavor Characteristics of Peony Flower Tea under Different Soaking Methods
YUAN Qin-qin, LIU Wen-ying
2020, 41(21):273-280. DOI: 10.13386/j.issn1002-0306.2020020195
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Effect of Plasma Activated Water on Microbial Decontamination and Storage Quality of Fresh-cut Lettuce
YUAN Yuan, HUANG Ming-ming, WEI Qiao-yun, ZHANG Jian-hao, YAN Wen-jing
2020, 41(21):281-285,292. DOI: 10.13386/j.issn1002-0306.2019120106
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Effect of 1-MCP Treatment on Postharvest Quality of Malus asiatica Stored at Room Temperature
ZHANG Long, JIANG Hao, LI Li-juan, MU Qian, ZHANG Quan-quan, ZHANG Wang-xiang
2020, 41(21):286-292. DOI: 10.13386/j.issn1002-0306.2019120340
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Antibacterial Activity of Atmospheric Cold Plasma Treatment Against E. coli O157:H7 Biofilms on Fruits and Vegetables
LIN Lin, CHEN Wen-qing, FANG Hou-zhi, GAO Jie, CUI Hai-ying
2020, 41(21):293-298. DOI: 10.13386/j.issn1002-0306.2019100076
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Study on Degradation and Intestinal Absorption of Poria cocos Polysaccharides in Artificial Gastric Juice and Intestinal Juice
CAO Nan, ZHAO Zhen, ZHAO Yu-tong, JIANG Tian-yang, CHU Jing, ZHANG Yue, CHEN Wei-dong, YU Nian-jun
2020, 41(21):299-303. DOI: 10.13386/j.issn1002-0306.2019100063
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Regulatory Effect of Dendrobium officinale Kinura et Migo Glycoprotein on Skin Inflammation and Its Mechanism
ZHAO Qian, DAI Tian-yi, HONG Wen-long, ZHOU Li-mian, SU Hai-ran, TIAN Yang, BAI Zhong-bin
2020, 41(21):304-310,316. DOI: 10.13386/j.issn1002-0306.2019120094
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Activation of Macrophage of Phenylethanol Glycosides Extracted from Cistanche tubulosa and Its Synergistic Effect with Angelica sinensis and Astragalus propinquus in Regulating Immunity
LUO Zi-yan, QING De-gang, SUN Yu, XU Xiao-qin, ZHANG Juan, WANG Zi-rong
2020, 41(21):311-316. DOI: 10.13386/j.issn1002-0306.2019110203
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Hypoglycemic Activity and Renal Protection Effect of Seabuckthorn Seed Protein Peptide in db/db Mice
SHU Dan-yang, XIONG Jian, LIU Peng-zhan, CUI Chun
2020, 41(21):317-321. DOI: 10.13386/j.issn1002-0306.2020010264
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Study on Immune Regulation of Perilla frutescens Seed Protein in Mice with Low Immunity
ZHU Yan, JIANG Sheng, LI Ming-liang, DONG Zhe, WANG Yu-qing, GUO Ying, GU Rui-zeng
2020, 41(21):322-326,332. DOI: 10.13386/j.issn1002-0306.2020020189
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Research Progress on Preservation Technology of Fresh-cut Cauliflower
WANG Jia-yu, HU Wen-zhong, GUAN Yu-ge, YU Jiao-xue, ZHAO Man-ru
2020, 41(21):327-332. DOI: 10.13386/j.issn1002-0306.2020020028
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Research Advances on Umami Substances in Food
HUAN Si-qi, LIU Deng-yong, WANG Xiao-dan, ZHANG Qing-yong
2020, 41(21):333-339. DOI: 10.13386/j.issn1002-0306.2020020157
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Research Progress on Characteristics and Preparation of Kokumi Peptides
HUANG Yu-ran, YANG Juan, WANG Wei, BAI Wei-dong, ZENG Xiao-fang, HUANG Wen-biao, CHEN Jie
2020, 41(21):339-344. DOI: 10.13386/j.issn1002-0306.2020030207
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Mechanism of Nano-embedding Technology of Plant Essential Oil and Its Application in Meat Preservation
TANG Min-min, WANG Hong-yi, LIU Fang, ZHU Yong-zhi, WANG Dao-ying, XU Wei-min, SUN Zhi-lan
2020, 41(21):345-350. DOI: 10.13386/j.issn1002-0306.2020020013
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Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit
ZHENG Xiao-ning, LI Jun, MU Jian-lou, CHEN Yong-hao, HAO Yan-bin, QI Jian-xun, DONG Ning-guang, ZHANG Yun-qi
2020, 41(21):351-358. DOI: 10.13386/j.issn1002-0306.2019120310
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Research Progress on the Bioactive Substances of Sunflower Seeds and the Flavor Compounds after Cooking
HU Hang-wei, LIN Xiang-na, TANG Xiao-juan, LIN Xiang-sheng, WANG Liang, LIU Yun-guo
2020, 41(21):359-364. DOI: 10.13386/j.issn1002-0306.2020020032
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