Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Curcumin-Mediated Photodynamic Treatment(PDT) on Lipid Degradation-related Enzymes in Oysters
ZHANG Xu, LU Na, LI Zhao-jie, XUE Yong, YUAN Shi-han, XUE Chang-hu, TANG Qing-juan
2020, 41(24):1-6,12. DOI: 10.13386/j.issn1002-0306.2020030061
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Preparation and Characterization of Lentinus edodes Stalks Fibers and Its Effect on Egg White Gel Properties
ZHANG Ming, WU Zi-nan, WANG Wen-hang
2020, 41(24):7-12. DOI: 10.13386/j.issn1002-0306.2020030259
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Optimization of Fermentation Conditions and Volatile Components Analysis of Wild Cherry Fruit Wine of Western Sichuan Plateau
LEI Dan, WU Min, HU Qiong, TANG Jie, ZHANG Qing
2020, 41(24):13-21,30. DOI: 10.13386/j.issn1002-0306.2020030190
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Effect of Oxidation on the Structure,Emulsification and Gelability of Rabbit Meat Myofibrillar Protein
YE Feng-ling, CHI Yu-min, ZHOU Min-zhi, QIN Wang, JIA Li-rong, DONG Yi
2020, 41(24):22-30. DOI: 10.13386/j.issn1002-0306.2020030298
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Changes of Odorous Substance and Taste Attributes of the Zheng’an Bai Cha in Different Times
SHEN Qiang, ZHANG Xiao-qin, XU Fan-fan, LIU Zhong-ying, PAN Ke, HE Ping, LIU Xiao-xia, ZHENG Wen-jia
2020, 41(24):31-35,43. DOI: 10.13386/j.issn1002-0306.2020030278
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Effect of Different Pretreatment Methods on the Quality Attributes of Dried Cauliflower
WANG Juan, XIAO Ya-dong, XU Ya-yuan, LI Da-jing, LIU Chun-quan, ZHENG Tie-song, SONG Jiang-feng, ZHANG Zhong-yuan
2020, 41(24):36-43. DOI: 10.13386/j.issn1002-0306.2020020270
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Based on the Analysis and Imaging of Low Field Nuclear Magnetic Resonance,Explore the Influence of Chestnut Moisture Migration to the Change of Its Texture in the Storage Process
SONG Shan-shan, GENG Yang-yang, FENG Tao-chi, Hu Bo-kai, LIU Ya-na, WANG Ji-hui, HE Jia-li, LIANG Mei, TAN Hua-mei
2020, 41(24):44-49. DOI: 10.13386/j.issn1002-0306.2020030262
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Effect of Spray Drying Temperature on Microstructure of Enzyme-assisted Aqueous Extraction Soybean Concentrated Protein Powder
HUANG Yan-ling, REN Hao-tian
2020, 41(24):50-54. DOI: 10.13386/j.issn1002-0306.2020030225
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Effects of Dietary Replacement of Fish Oil by Vegetable Oil on Odor of Hepatopancreas and Gonads of Chinese Mitten Crab(Eriocheir sinensis)
CONG Jiao-jiao, HAN Xin-yuan, YU Ting-chi, YU Li-zhi, WU Xu-gan, WANG Xi-chang
2020, 41(24):55-63. DOI: 10.13386/j.issn1002-0306.2020030394
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Extraction and Separation,Physicochemical Characteristic and α-Glucosidase Inhibitory Activity in Vitro of Polysaccharides from Chionanthus retusus Lindl.et Paxt.Seed
MA Tian-xiao, YIN Zhen-hua, ZHANG Cui-li, LIU Hui-li, ZHANG Jin-xiang, GUO Wei-wei, CHEN Lin
2020, 41(24):64-68,80. DOI: 10.13386/j.issn1002-0306.2020070016
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Preparation and Characterization of Nanocapsules of Zeaxanthin Extracted from Lycium barbarum L.by Complex Coacervation
ZHANG Jia-ying, LIN Xin, FAN Wei, Ding Ning, LEI Yu-qing, ZHANG Ji-fan, SUN Ai-dong
2020, 41(24):69-74,86. DOI: 10.13386/j.issn1002-0306.2019090247
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Application of Visual Saltatory Rolling Circle Amplification Method in Detection of Adulterated Pork
HU Xue-jia, LU Xin, ZHANG Yun-zhe, XU Hui, YANG Qian, ZHAO Zheng-shan, LI Zi-ying, SU Ling-ling, ZHANG Wei
2020, 41(24):75-80. DOI: 10.13386/j.issn1002-0306.2020040328
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Succession of Bacterial Community Structure during Sichuan Chili Sauce Natural Fermentation Analyzed by High-throughput Sequencing
LIU Yang, DING Yue, SUN Jin-song, PAN Pan, LIU Li-jia, ZHANG Ya-lin, WANG Xin-hui
2020, 41(24):81-86. DOI: 10.13386/j.issn1002-0306.2020020262
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Screening of a Lactobacillus rhamnosus Strain Against Fusarium verticillium and Its Application in Maize
HU Cheng, PANG Xiao-yang, LV Jia-ping, LIU Qian, LU Jing, ZHANG Shu-wen, YI Sheng-nan, HAO Li-yu, XU Xiao-xi, LENG You-bin
2020, 41(24):87-93. DOI: 10.13386/j.issn1002-0306.2020030139
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Whole-cell Catalytic Activity of Nitrile Hydratase on Nitrile Compounds Derived from Comamonas testosteroni 5-MGAM-4D
LIU Sheng-xian, DU Wen-jing, CUI Bao-cheng, HUANG Jiao, GUO Yi, WANG Li
2020, 41(24):94-99. DOI: 10.13386/j.issn1002-0306.2020030127
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Screening of Phospholytic Bacterium Combination WF542 and Combination of Multi-bacterial Agents on Growth of Pepper
HAN Ya-jie, LI Yu-jiao, LV Xiao-chen, HE Shi-qi, Aikedim Mohaimati, MA Xiao-ning
2020, 41(24):100-105,112. DOI: 10.13386/j.issn1002-0306.2020030421
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Optimization of Extraction Process of Total Flavonoids from Passion Fruit and Its Antioxidant Activity
LI Xin-ran, ZHANG Hua-xing, WENG Gui-ying, WANG Xu-ying
2020, 41(24):106-112. DOI: 10.13386/j.issn1002-0306.2020020275
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Preparation and Bacteriostatic Activity of Tea Polyphenol-Metal Complexes
WANG Xu-jie, CHEN Chun-feng, YANG Hui, LI Jie, YANG Xiao-ping
2020, 41(24):113-117,124. DOI: 10.13386/j.issn1002-0306.2020030091
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Optimization of Extraction Technology and Anti-inflammatory Activity of Total Flavonoids from Artemisia selengensis Turcz.
WU Yu-long, JIANG Hai-tao, ZHANG Yi-lin, WANG Zhen-jiong, WANG Ren-lei, HUA Chun
2020, 41(24):118-124. DOI: 10.13386/j.issn1002-0306.2020020226
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Formulation Optimization and Inhibitory Effect on α-Glucosidase Activity of Fresh Noodles Prepared by Combination with Grain,Fruit and Vegetable
WU Fei-hu, JING Si-qun, WANG Xiao-yun, ZONG Wei
2020, 41(24):125-130,136. DOI: 10.13386/j.issn1002-0306.2019110278
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Purification Technology of Pueraria lobata Polysaccharide and Its Antioxidant Activity
ZHU Jia-qing, TANG Ting-fan, LIU Xin-mei, Tian Yu-hong, HUANG Fang-li, CHENG Hao, LI Xiao-hui, LI Rong-bin, LIANG Jie-ting
2020, 41(24):131-136. DOI: 10.13386/j.issn1002-0306.2020030122
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Optimization of Extraction of Echinops lotifolis Tausch Polysaccharides and Its Antioxidant Activity
SHI Xiao-yu, GAO Zhen-zhen, ZHANG Chao, YANG Ying
2020, 41(24):137-142. DOI: 10.13386/j.issn1002-0306.2020120054
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Preparation of Acid Peanut Milk by Co-fermented of Lactobacillus rhamnose and Streptococcus thermophilus
ZHANG Yun, ZHAO Jing, CHEN Xi-jun, YANG Guo-li, WANG Xue-jiao
2020, 41(24):143-149,156. DOI: 10.13386/j.issn1002-0306.2020020101
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Optimization of Vacuum Impregnation Processing of Instant Flavor Potato Chips
YU Xiao-yan, WANG Si-jie, LI Jun, LEI Zun-guo, LI Fei, LIU Jia
2020, 41(24):150-156. DOI: 10.13386/j.issn1002-0306.2020030090
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Optimization of Extraction Conditions of Essential Oil from Huai Chrysanthemum
MENG Yu-dong, DONG Ying, CHEN Xin-pei, HU Hui-yan, WANG Dong-ying, REN Xiang, WANG Xue-de
2020, 41(24):157-161,167. DOI: 10.13386/j.issn1002-0306.2020100164
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Optimization of Ultrasonic Assisted Extraction of Carotenoids from Fuju Peel
NI Yu-jie, MA Wen-xia, XIE Qian, YE Qing-hua, HE Shu-min, ZHANG Jing-fang, DONG Hao, CHEN Qing-xi
2020, 41(24):162-167. DOI: 10.13386/j.issn1002-0306.2020030076
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Enzymatic Hydrolysis of Selenium-enriched Pleurotus ostreatus Protein
WANG Yang-yang, LIU Liang-zhong, ZHOU Xue-qin
2020, 41(24):168-173. DOI: 10.13386/j.issn1002-0306.2020030286
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Optimization for Extraction of Soluble and Membrane-bound Polyphenol Oxidase from Potato by Response Surface Method
LI Jun, ZHANG Jie-qiong, LIU Hui, LIU Yong-xiang, WNAG Hui, LU Yang
2020, 41(24):174-179,191. DOI: 10.13386/j.issn1002-0306.2020020276
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Preparation,Characterization and Antibacterial Properties of Electrospun Gelatin/Chitosan Edible Nanofiber Membrane
LIU Yi-ni, XU Xiao-xi, LIU Fang, SUN Zhi-lan, WU Hai-hong
2020, 41(24):180-185,209. DOI: 10.13386/j.issn1002-0306.2020030120
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Contamination Status and Genotype Detection of Emetic Toxin Gene of Bacillus cereus in Ready-to-eat Food Imported from Yunnan Border Trade
HE Jun-rong, CHEN Yun, LI Yun-fei, GUAN Ding-ru, FAN Qing, LV Ting-bao, YAN Ming-xing, WU Wei-hang, ZHU Ren-jun, HU Yong-jin, YANG Ling-chun
2020, 41(24):186-191. DOI: 10.13386/j.issn1002-0306.2020040202
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Effect of Enzyme-assisted Aqueous Extraction on Allergenicity and Structure of Soy Milk Powder
CHEN Long, WANG Dong-mei, YU Ai-hua, LI Bo
2020, 41(24):192-196. DOI: 10.13386/j.issn1002-0306.2020030226
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Degradation of Soybean Allergens during the Process of Low-salt Solid Soy Sauce
WANG Meng-li, GAO Mei-xu, JIANG Xiao-yan, ZHI Yu-xiang, WEI Fang-li
2020, 41(24):197-202. DOI: 10.13386/j.issn1002-0306.2020120240
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Simultaneous Determination of 13 Sedative Residues in Aquatic Products by Modified QuEChERS Combined with High-performance Liquid Chromatography-Tandem Mass Spectrometry
HE Xiao-ming, YU Peng-fei, LIU Qiang-xin, HONG Lin, MIAO Ya-fei, ZHANG Shu-qi
2020, 41(24):203-209. DOI: 10.13386/j.issn1002-0306.2020030086
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Suitability Evaluation of Different Kiwifruit Varieties for Juice Processing
LIANG Jin, HUANG Tian-zi, WANG Dan, ZHANG Lu, LI Rui-juan, YANG Shu-xia, LUO An-wei
2020, 41(24):210-218,225. DOI: 10.13386/j.issn1002-0306.2020030391
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Optimization of Extraction Technology and Spectrophotometric Determination Method of Crude Fat in Flue-cured Tobacco
YANG Zheng-feng, CHEN Xin-yu, CUI Yi-dan, YANG Jin-qing, TANG Dan-yu, ZHAO Zheng-xiong, BAO Zhi-juan
2020, 41(24):219-225. DOI: 10.13386/j.issn1002-0306.2020030083
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Comparative Analysis of Antioxidant Compounds and Antioxidant Activities in Vitro of Different Purple Sweet Potato Varieties
HUANG Biao, WEI Hang, LI Guo-liang, HE Ming-yan, WU Jian-hong, LIN Xiang-xin
2020, 41(24):226-231. DOI: 10.13386/j.issn1002-0306.2020060054
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Nutritional Evaluation and Composition Analysis of Amino Acid in Different Parts of Muscle of Bamei Pig
YANG Xiao-ling, XI Bin, LI Wei-hong, GUO Tian-fen, DU Tian-qing, GAO Ya-qin
2020, 41(24):232-236,291. DOI: 10.13386/j.issn1002-0306.2020030274
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Establishment of Analysis Method of Volatile Compounds and Analysis of Flavor Components in Micropterus salmoides
YANG Xue-ling, WANG Cai-xia, BAI Chan, XIONG Guang-quan, WANG Ju-guang, GENG Sheng-rong, LIAO Tao
2020, 41(24):237-244,297. DOI: 10.13386/j.issn1002-0306.2020030118
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Comparison of Different Sample Pretreatments for the Analysis of Poppy Husk in Food
ZHANG Hong-yan, SHI Xiao-feng, WANG Xiao-qiao, XU Xiao-hui, LI Chen-xi, PAN Xiu-li, LI Yun
2020, 41(24):245-250,303. DOI: 10.13386/j.issn1002-0306.2020030103
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Antibacterial Activity of Grape Seed Extracts and Chemical Components Analysis of Grape Seed Oil
LIU Yong-heng, CHEN Bin, WANG Xue-ying
2020, 41(24):251-255,320. DOI: 10.13386/j.issn1002-0306.2020060040
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Mass Distribution of Three Kinds of Functional Compounds and Main Aroma Characteristics in Maillard Reaction Products
ZHU Long-jie, CAO Yi, ZHU Huai-yuan, WU Yang, ZHANG He-chuan, CHEN Jing-bo, WANG Rui, ZHANG Hua, ZHANG Yuan, LIAO Hui-yun
2020, 41(24):256-263,329. DOI: 10.13386/j.issn1002-0306.2020030062
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Effects of Different Ultrasound-assisted Thawing Methods on the Quality of the Sea Bass
CAI Lu-yun, XU Qing, CAO Ai-ling
2020, 41(24):264-271. DOI: 10.13386/j.issn1002-0306.2020030082
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Effects of Electron Beam Irradiation on Preservation of Mussel Meat
JIANG Hui-liang, GU Yu, YANG Xu, ZHAN Yue-ping, ZHOU Zhen-yu, YANG Qing
2020, 41(24):272-276,285. DOI: 10.13386/j.issn1002-0306.2020030201
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Effects of Ultra-high Pressure Treatment on the Quality of Takifugu flavidus during Cold Storage
CAO Yan-yan, WU Jing-na, CHEN Xiao-ting, CHEN Yi-hui, LI Shui-gen, LIU Zhi-yu, LIN He-tong
2020, 41(24):277-285. DOI: 10.13386/j.issn1002-0306.2020030095
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Purification of Flavonoids Extract from Radix Rehmanniae Preparata by Macroporous Resin and Its Effect on Movement Stamina of Mice
GENG Jie, MEI Zi-ping, DONG Gong-wu
2020, 41(24):292-297. DOI: 10.13386/j.issn1002-0306.2020030231
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Nutritional Quality Evaluation and Analysis on the Cooking Quality of Foxtail Millet with Different Color
ZHAO Xin, LIANG Ke-hong, ZHU Hong, WANG Jing
2020, 41(24):298-303. DOI: 10.13386/j.issn1002-0306.2020030234
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Anti-inflammatory and Analgetic Effect of Different Fermentation Products of Marasmius epiphyllus on NTG-induced Migraine in Rats
WANG Huan, LOU Ling, BU Hong-shi, CHEN Chang-bao, WANG Shu-min, LI Yu
2020, 41(24):304-308. DOI: 10.13386/j.issn1002-0306.2020020255
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Analysis on the Nutritional Composition of Male Flowers of Jizhaomian Walnut in Different Growth Stages
HU Da-zuo, BAI Rui-liang, WANG Cheng-zhong, YU Ting-juan, YANG Ming-guan, JIANG Hua, ZHAO Zhi-feng, SUN Rui
2020, 41(24):309-313. DOI: 10.13386/j.issn1002-0306.2020020087
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Research Progress of DHA and Its Derivatives on Intestinal Inflammation
ZHA Rui, YIN Hui, LIU Tao
2020, 41(24):314-320. DOI: 10.13386/j.issn1002-0306.20190110104
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Development of Qualitative and Quantitative Chromatographic Analysis of Monosaccharides
YIN Da-fang, SUN Xiao-jie, GUO Ying-ying, PENG Ji-xing, WANG Jing-yuan, LI Na, WANG Lian-zhu
2020, 41(24):321-329. DOI: 10.13386/j.issn1002-0306.2020020245
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Research Progress of Detection Methods and Control Technologies of Tyramine in Meat Products
BAO Lu-ying, XIE Yan-ying, HUANG Zhi-bo, XIA Xiu-fang
2020, 41(24):330-337. DOI: 10.13386/j.issn1002-0306.2020040153
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Advances in Extraction,Identification and Utilization of Lecithin
HUANG Jin, WANG Xin, WU Hai-hong, ZHANG Xin-xiao, ZOU Ye, SUN Wei-qing, WANG Dao-ying, XU Wei-min
2020, 41(24):338-343,353. DOI: 10.13386/j.issn1002-0306.2020030251
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Research and Development of Active Ingredients from Food Sources for Anti-motion Fatigue
LI Guo-feng
2020, 41(24):344-353. DOI: 10.13386/j.issn1002-0306.2020030244
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Research Progress of Non-destructive Detection Technique in Fruit Quality Evaluation
DOU Wen-qing, CHAI Chun-xiang, LU Xiao-xiang
2020, 41(24):354-359. DOI: 10.13386/j.issn1002-0306.2019110103
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