Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Comparative of Functional Properties on Dietary Fiber from Jujube Juice Pomace and Fruit Wine Pomace
HUANG Feng-ling, LU Qian-ru, SHAO Pei-lan, XING Ke-hui, LI Fan
2020, 41(4):1-5,12. DOI: 10.13386/j.issn1002-0306.2020.04.001
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Effect of Hydroxyl Radical Oxidation on the Structure of Silver Carp Myofibrillar Protein
FANG Hai-yan, YUAN Xin, LIU You-ming, XIONG Shan-bai
2020, 41(4):6-12. DOI: 10.13386/j.issn1002-0306.2020.04.002
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Effect of Different Alkali on the Structure of Cassava Starch
FAN Yan-ye, LIN Ri-hui, YANG hui, ZHOU Li-hong, ZENG Yi-jun, HUANG Xia-jie, JIANG Xin-meng
2020, 41(4):13-18,24. DOI: 10.13386/j.issn1002-0306.2020.04.003
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Interactions of Curcumin with Porcine Lipoxygenase and Its Effect on Protein Structure
WANG Jing-jing, XU Wei-min, WANG Dao-ying
2020, 41(4):19-24. DOI: 10.13386/j.issn1002-0306.2020.04.004
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Extraction and Biotransformation of Ginsenoside Re from Ginseng Fruit Pulp
ZHAO Yu, LIU Chun-ying, ZHAO Yan, XU Long-quan, SONG Jian-guo, YU Hong-shan
2020, 41(4):25-30. DOI: 10.13386/j.issn1002-0306.2020.04.005
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Effects of Different Sugar Alcohol on the Quality of the Tea Custard Cream
ZHOU Si-yu, LI Xian-cai, YANG Yu, SUN Yin-jie, MA Xiao-yu, XIAO Chun-xia
2020, 41(4):31-35,41. DOI: 10.13386/j.issn1002-0306.2020.04.006
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Effects of Different Kinds of Starch on the Quality of Pork Slices with Sizing
MENG Xiang-ren, GAO Zi-wu, CHEN Sheng-shu, WANG Heng-peng, WU Peng, TU Ming-liang, CHEN Chang, YANG Tian-yi
2020, 41(4):36-41. DOI: 10.13386/j.issn1002-0306.2020.04.007
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Refining and Physicochemical Characteristics Analysis of Yanzhi Radish Seed Oil
ZHANG Jie, LIU Huan-yu, YI Xue, WANG Chong-jun
2020, 41(4):42-46. DOI: 10.13386/j.issn1002-0306.2020.04.008
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Effects of the Addition of Rice Wine Sourdough on the Quality of Dough and Steamed Bread
SUN Xiang-xiang, LIU Chang-hong, CUI Chen-yue, YUAN Jing-yi, WANG Yuan-hui, ZHANG Huang, MA Yong-sheng
2020, 41(4):47-50,57. DOI: 10.13386/j.issn1002-0306.2020.04.009
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Determination of Polyphenols Contents in Three Edible and Medicinal Fungi and Comparison of Antioxidant Activity
WANG Jing, YE Dian-feng, DENG Ming-gao, SUN Peng-zhen, DONG Chang-zhi, DU Zhi-yun
2020, 41(4):51-57. DOI: 10.13386/j.issn1002-0306.2020.04.010
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Effects of Emulsified Corn Germ Oil on Quality of Chicken Meatball
WANG Teng-teng, LI Yan-ping, WEI Fa-shan, MENG Lin, KANG Zhuang-li, SONG Zhao-jun, MA Han-jun
2020, 41(4):58-61,73. DOI: 10.13386/j.issn1002-0306.2020.04.011
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Effects of Drying Methods on Properties of Yam Flours
LI Jie, YU Bin, ZHU Jie, CUI Bo, QIU Li-zhong, SUN Chun-rui
2020, 41(4):62-66,113. DOI: 10.13386/j.issn1002-0306.2020.04.012
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Isolation,Identification and Biological Activity of an Endophytic Fungus Strain ZJZD-3 from Salvia miltiorrhiza Seed
LIU Yu-jiao, SONG Le-tian, GUO Shu-xin, LU Shan, WANG De-cai, LI Yan-ling
2020, 41(4):67-73. DOI: 10.13386/j.issn1002-0306.2020.04.013
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Effects of 60Co γ-ray and Electron Beam Irradiation on the Bacterial Community Diversity of Cold Fresh Chicken
XIAO Huan, ZHAI Jian-qing, LIU Zhi-ping, WANG Xing-hai, XU Ya-bing, HAN Yan, CHEN Xiu-lan, CAO Hong
2020, 41(4):74-79. DOI: 10.13386/j.issn1002-0306.2020.04.014
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Over Expression and Its Enzymatic Properties of Polygalacturonase in Aspergillus niger
SHI Yang, LV Zhen-li, LIU Si-qi, XU Bing-yi, LI Xue-jing, LI Jie, ZHANG Hui
2020, 41(4):80-85. DOI: 10.13386/j.issn1002-0306.2020.04.015
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Effects of Different Graded Alcohol Polysaccharides from Dictyophora indusiata (Vent. Pers.)Fisch.on the External Proliferation of Bifidobacterium adolescentis
HUANG Qing-bin, ZHENG Zhi-chang, CHEN Jing-hao, GUO Juan-juan, ZHENG Bao-dong, LU Xu
2020, 41(4):86-91,119. DOI: 10.13386/j.issn1002-0306.2020.04.016
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Protective Effect of Wushanshencha on Oxidative Damage of 293T Cells Induced by Hydrogen Peroxide
LI Chong, ZHOU Yan, LI Yi-dong, ZHAO Xin
2020, 41(4):92-98,126. DOI: 10.13386/j.issn1002-0306.2020.04.017
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Effect of Metallothionein Egg Hydrolysates on the Growth of Two Lactic Acid Bacteria in Vitro
ZHANG Gen-sheng, WANG Xuan, HAN Bing, LV Yun-xiong, LI De-hong, LIU Jun-qi
2020, 41(4):99-104,132. DOI: 10.13386/j.issn1002-0306.2020.04.018
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Optimization of Ultrasonic-assisted Spray Humidification for Enriching Bioactive Substances from Germinated Black Brown Rice by Response Surface Method
LEI Yue, GONG Yan-long, DENG Ru-yue, ZHANG Da-shuang, LIU Xue-wei, LUO Qin-huan, ZHU Su-song
2020, 41(4):105-113. DOI: 10.13386/j.issn1002-0306.2020.04.019
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Optimization on Technology Conditions of Extracted Pectin from Shaddock Peel by Enzymatic Method Combined with Ultrasonic Assisted Acid Method
LIU Yuan-jie, ZHANG Liang, HU Huan-ping, YAN Mei-ting
2020, 41(4):114-119. DOI: 10.13386/j.issn1002-0306.2020.04.020
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Microwave Irradiation Pretreatment on Extraction of Total Flavonoids from the Sonchus asper and Antimicrobial Activity of Its Ethyl Acetate extracts
CHEN Rui, ZHONG Mao-cheng, YANG Yan-hong, CHEN Xu-bo
2020, 41(4):120-126. DOI: 10.13386/j.issn1002-0306.2020.04.021
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Optimization of Extraction Process and Characterization Analysis of Collagen from Camel Palm
SONG Le, WANG Ying-li, JI Ri-mu-tu
2020, 41(4):127-132. DOI: 10.13386/j.issn1002-0306.2020.04.022
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Effect of Demulsification Methods on the Quality of Oil Recovered from the Emulsion Formed during Enzymatic-assisted Aqueous Extraction Process of Soybean Oil and the Flavor of Hydrolyzed Protein
WU Hai-bo, REN Gui-feng, LIU Song-yong, HUANG Ying, QIN Xiu-ying, JIANG Lian-zhou
2020, 41(4):133-138,145. DOI: 10.13386/j.issn1002-0306.2020.04.023
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Optimization of Extraction Process of Polysaccharide from Padus napaulensis and Its Antioxidant Activity
GAO Ding-feng, ZHANG Yan, LI Si-min, SHI Feng, XIONG Hua-bin, YANG Zhi, LIU Man-hong
2020, 41(4):139-145. DOI: 10.13386/j.issn1002-0306.2020.04.024
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Preparation of Antioxidant Peptides from Pleurotus eryngii Stalk and Its Stability Preliminary Analysis
PEI Yun-cheng, ZHU Dan, CUI Cai-lian, YAN Wen-fei, LIU Ye, LI Wen-xiang, CHENG Fan-sheng
2020, 41(4):146-152,160. DOI: 10.13386/j.issn1002-0306.2020.04.025
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Antioxidant and Deodorizing Treatment of Tuna Steamed Juice and Development of Its Flavor Salad
LI Ke-xin, DING Hui-pu, ZHOU Xu-jing, ZHANG Jie, ZHANG Han-qiong, LIU Li-ping
2020, 41(4):153-160. DOI: 10.13386/j.issn1002-0306.2020.04.026
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Optimization of Preparation Process and Molecular Weight Determination of Low Molecular Weight Polysaccharide from Sparassis crispa
CHEN Yang-wei, ZHENG Ting-yu, GAO Yun-shan, ZHENG Ming-feng
2020, 41(4):161-165,178. DOI: 10.13386/j.issn1002-0306.2020.04.027
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Optimization of Ultrasonic Synergistic Complex Enzymes for Stepwise Extraction of Brassica rapa L. Polysaccharide by Response Surface Methodology
YE Yao-hui, CHEN Wen-bin, SHI Yi, MA Ya-nan
2020, 41(4):166-172,189. DOI: 10.13386/j.issn1002-0306.2020.04.028
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Pollution and Health Risk Assessment of Perchlorate in Tea of China
WU Wei, FENG De-jian, XU Yang, TIAN Wei, GUAN Chi, LI Huai-ping, ZOU Yan
2020, 41(4):173-178. DOI: 10.13386/j.issn1002-0306.2020.04.029
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Determination of Tetracycline Residues in Animal Derived Foods by Competitive Chemiluminescent Enzyme Immunoassay
LUAN Jun, WANG Yi-qian, LONG Yun-feng, ZHANG Xiao-yan, LIU Han, JIANG Lu-yan, GAO Ling, FENG Zhen, MA Li
2020, 41(4):179-183. DOI: 10.13386/j.issn1002-0306.2020.04.030
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Quick Detection of Beef Adulteration Using Hyperspectral Imaging Technology Combined with Linear Regression Algorithm
ZHU Ya-dong, HE Hong-ju, WANG Wei, JIANG Sheng-qi, MA Han-jun, LIU Xi, LIU Su-han, ZHU Ming-ming, ZHAO Sheng-ming, WANG Zheng-rong
2020, 41(4):184-189. DOI: 10.13386/j.issn1002-0306.2020.04.031
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Determination of Three Polyphenols in Sugarcane by Pressurized Capillary Electrochromatography
LI Xiao-hui, FENG Jun, LI Li-jun, CHENG Hao, TANG Ting-fan
2020, 41(4):190-194,199. DOI: 10.13386/j.issn1002-0306.2020.04.032
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Determination of 11 Kinds of Synthetic Pigments in Gelatin Capsules by HPLC
WU Na, TAN Wan-qing, SHEN Ying-yi, Guan Ri-qing
2020, 41(4):195-199. DOI: 10.13386/j.issn1002-0306.2020.04.033
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Identification of Sesame Oil Varieties Based on Terahertz Time Domain Spectroscopy
WU Guo-fang, ZHANG Yuan, JIANG Yu-ying, GE Hong-yi, LIAN Fei-yu
2020, 41(4):200-204,210. DOI: 10.13386/j.issn1002-0306.2020.04.034
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Effects of Maillard Reaction on the Volatile Compounds and Free Amino Acids of Tuna Red Meat Hydrolysate
JI Huai-fei, LI Ye, ZHANG Di-ya, HE Xiao-qian, TANG Hao-bo, SU Xiu-rong
2020, 41(4):205-210. DOI: 10.13386/j.issn1002-0306.2020.04.035
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Effect of Blueberry Addition on the Antioxidant Activity and Flavor Substances of Persimmon Wine
ZHU Ming-ming, PENG Ze-yu, GUO Xin-zhe, QIN Gong-wei, ZHANG Juan, LU Yan-li, LU Sen, WANG Zheng-rong, ZHAO Sheng-ming, MA Han-jun
2020, 41(4):211-217,228. DOI: 10.13386/j.issn1002-0306.2020.04.036
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Optimization of Determination Conditions of Capsaicin in Capsicum by Cyclic Voltammetry
LIU Xiao-geng, XU Xin-dong, LIU Qin, CAO Chong-jiang, HU Yan-jun, YANG Yi-ming, QIN Yi-hang
2020, 41(4):218-223,228. DOI: 10.13386/j.issn1002-0306.2020.04.037
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Effect of Majiayou Peel on Volatile Compounds in Carassius auratus during Storage
LIANG Guang-yu, XU Yang-cang
2020, 41(4):224-228. DOI: 10.13386/j.issn1002-0306.2020.04.038
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Effect of Thymol/Sodium Alginate Coating on the Storage Quality of Clapp Favonite Pear Fruit
CHEN Jing-xin, WU An-kang, MENG Kun, LI Yong-xin, GE Yong-hong, ZHU Dan-shi, LI Jian-rong
2020, 41(4):229-233,241. DOI: 10.13386/j.issn1002-0306.2020.04.039
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Preparation of Water-dispersed Rosemary Antioxidant and Its Evaluation of Antioxidant Effect in Minced Pork
LV Wen-wen, WANG Jian-lin, XIAO Jun-song, FANG Shuo, GAO Zhi-peng, WU Hua
2020, 41(4):234-241. DOI: 10.13386/j.issn1002-0306.2020.04.040
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Relationship between the Changes in Color and the Existence Form and Oxidation State of Nitrogen during the Refrigeration Storage of Pork Slices
XU Yun-qiang, WANG Hong-ze, YAN Shu-lin, ZUO Jia-hua, NIE Qin, CAI Hong-fei, WANG Qin
2020, 41(4):242-246,251. DOI: 10.13386/j.issn1002-0306.2020.04.041
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Preservation Effect of Compound Coating Treatment on Cherry Tomatoes during Storage Time
YUAN Chen-yang, ZHANG Li-jun, LIANG Jia-hao, YAO Yu-yang, CHEN Yu-ling, LI Jing, LI Xiao-xia, CHEN Xue-hong
2020, 41(4):247-251. DOI: 10.13386/j.issn1002-0306.2020.04.042
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Antimicrobial Activity and Fresh-keeping Effect of N and S Modified TiO2 and Their Starch Composite Film
HUANG Zhuo-lin, ZHANG Jing, SONG Xian-liang
2020, 41(4):252-258,265. DOI: 10.13386/j.issn1002-0306.2020.04.043
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Effect of GABA on the Quality and Physiological Characteristics of Postharvest Okra
YIN Fei-long, QIAO Pei, LI Jing, WANG Xiu-li, DONG Xin-hong
2020, 41(4):259-265. DOI: 10.13386/j.issn1002-0306.2020.04.044
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Preservation Effect of Antagonistic Yeast Combined with Hot Air Treatment on Postharvest Circassian Fruit
CHEN Hua, WANG Jian-jun, XING Kang-le, AI Yin-ting, WANG Jian-wu, WANG Fu-gang
2020, 41(4):266-270,276. DOI: 10.13386/j.issn1002-0306.2020.04.045
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Extraction of Polysaccharides from Wild Hohenbuehelia serotina and Its Immunomodulatory Function in Raw264.7 Cells
JI Rui-xue, LU Bao-xin, WANG Xin-ru, XIANG Ting-ting, LIU Wen-jiang, TAO Chen, SU Min, TANG Shang-wen, BAO Hong-hui
2020, 41(4):271-276. DOI: 10.13386/j.issn1002-0306.2020.04.046
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Comparative on Nutritional Components of Manao Cherry and Meizao Cherry
DONG Wei-xue, CHEN De-jing, JIA Si-jie, DANG Xin
2020, 41(4):277-281,288. DOI: 10.13386/j.issn1002-0306.2020.04.047
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Analysis of Polyphenolic Content,Antioxidant Capacity and α-amylase Inhibitory Activity of Five Fruits
LIU Pei, XIE Jia-xuan, QIN Dong, LIU Hua-yu, MA Xiao-wen, ZHANG Yan, HUO Jun-wei
2020, 41(4):282-288. DOI: 10.13386/j.issn1002-0306.2020.04.048
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Effects of Different Boiling Time on the Protein Components and Antioxidant Activity of the Paramisgumus dabryanus Soup
DAI Lu-yi, XU Yang-li, YE Jian, LIN Sheng-li, SU Feng-xian
2020, 41(4):289-292,306. DOI: 10.13386/j.issn1002-0306.2020.04.049
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Antioxidant Effects of Hippophae rhamnoides Polysaccharide on Aging Mouse Induced by D-galactose
BAO Xiao-wei, LI Jian-ying, REN Wei, WEI Chen-ye, ZENG Lan-jun, ZHANG Ya-tao
2020, 41(4):293-297,306. DOI: 10.13386/j.issn1002-0306.2020.04.050
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Effect of Berberis dasystachya Maxim.Fruit Powder on Glucose and Lipid Metabolisms in STZ-Induced Type I Diabetic Rats
HAN Li-juan, QIAO Yang-bo, SUO You-rui, WANG Shu-lin, CAO Xiao-hai, YUAN Zhen-zhen
2020, 41(4):298-306. DOI: 10.13386/j.issn1002-0306.2020.04.051
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Effect of Curcumin on Lowering Uric Acid and Protection of Liver and Kidney in Hyperuricemia Mice
SHEN Qi, DU Xian-hua, PEI Chao-ying, CHEN Yong-er, ZHU Meng-zhen
2020, 41(4):307-310,321. DOI: 10.13386/j.issn1002-0306.2020.04.052
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Content Analysis of α-actoalbumin,β-lactoglobulin and Lactoferrin in Milk from Different Sources
TIAN Rong-rong, BAI Sha-sha, XU Jia-jia, KONG Fan-hua, ZHENG Xiao-wei, GU Hai-hua, LV Pin-xin, ZHAO Yue, LI Dong, CUI Ya-juan
2020, 41(4):311-315,321. DOI: 10.13386/j.issn1002-0306.2020.04.053
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Effect of Walnut Oligopeptides on Inhibiting Oxidative Stress and Inflammation of Sub-health Rats
LIU Rui, KANG Jia-wei, ZHU Na, ZHANG Ting, WANG Tian-xing, DU Qian, ZHANG Li, LI Yong
2020, 41(4):316-321. DOI: 10.13386/j.issn1002-0306.2020.04.054
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Research Progress on the Application of Three Fumigants in Fruit and Vegetable Preservation
GE Jia-hui, HU Wen-zhong, ZHAO Lei, GUAN Yu-ge, FENG Ke, CUI Jing-chun, WANG Yu, JIANG Hai-feng
2020, 41(4):322-327,332. DOI: 10.13386/j.issn1002-0306.2020.04.055
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Research Progress on Effects of Methyl Jasmonate on Resistance, Antioxidant Activity and Quality of Fruits and Vegetables
ZHAO Man-ru, HU Wen-zhong, YU Jiao-xue, GUAN Yu-ge, GAO Hong-dou, LONG Ya
2020, 41(4):328-332. DOI: 10.13386/j.issn1002-0306.2020.04.056
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Progress of Lipidomics Technologies and Their Application in Aquatic Products
WANG Jie, YU Xi-na, ZHANG Yan-ping, SONG Gong-shuai, LI Shi-yan, WANG Yang, SHEN Qing
2020, 41(4):333-338,347. DOI: 10.13386/j.issn1002-0306.2020.04.057
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Application Progress of Multispectral Imaging for Food Nutritional Quality Detection
WANG Yi-jie, YANG Zhi-hui, CHENG Jun-hu
2020, 41(4):339-347. DOI: 10.13386/j.issn1002-0306.2020.04.058
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Research Progress in Raw Materials and Functional Additive Components of Gluten-free Biscuits
GUO Li-yun, GONG Xiao-li, LUO Wen-jing, CHEN Lin-zhuan, XIE Cai-feng, LU Hai-qin
2020, 41(4):348-355. DOI: 10.13386/j.issn1002-0306.2020.04.059
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Biosafety Evaluation in the Fermented Food Industry
HUANG Xiao-tang, YU Hong-wei, GUO Run-fang
2020, 41(4):356-360,367. DOI: 10.13386/j.issn1002-0306.2020.04.060
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Research Progress on the Development and Utilization of Cerasus humilis(Bge.)Sok
ZHANG Shi-kai, XI Liang-qing, ZHANG Qi-yue, SHI Jing-yi, WU Peng
2020, 41(4):361-367. DOI: 10.13386/j.issn1002-0306.2020.04.061
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