Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Evaluation of Amino Acid Taste Effect and Dynamic Analysis of ACE Inhibitory Peptides in Post-fermentation Stage of Pixian Soybean Paste
PENG Jie, RAN Yu-qin, XU Wei-zhen, YANG Guo-hua, ZHANG Liang
2020, 41(8):1-6,14. DOI: 10.13386/j.issn1002-0306.2020.08.001
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Effect of Double Emulsion Gels as Fat Replacers on the Physicochemical Properties of Chicken Sausage
ZHOU Shi-qi, LIU Xue, LIU Shao-wei, LV Xue-ze, LIU Jing, ZHOU Ding-peng, TANG Xiao-zhi
2020, 41(8):7-14. DOI: 10.13386/j.issn1002-0306.2020.08.002
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Enhancement Effect of Coupling Fermentation of Mucor racemus and Saccharomyces rouxii on Nutrition and Flavor of Soybean Meal
ZHANG Meng-yuan, ZHANG Yu, DING Chang-sheng, KANG Xu, YUAN Jiang-lan
2020, 41(8):15-20,25. DOI: 10.13386/j.issn1002-0306.2020.08.003
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Membrane Separation and Product Composition Analysis of Konjac Oligosaccharides
TANG Xiang-hua, YANG Yun-juan, GU Tian-kun, MU Yue-lin, WU Qian, HUANG Zun-xi
2020, 41(8):21-25. DOI: 10.13386/j.issn1002-0306.2020.08.004
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Chemical Constituents of Hypoglycemic Activity in Vitro from Urtica fissa
YANG Wen-juan, HU Yuan, MAO Gen-nian, HE Ya-juan, HOU Jing-long, MA Yang-min
2020, 41(8):32-36. DOI: 10.13386/j.issn1002-0306.2020.08.006
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Preparation,Structure Characterization and in Vitro Digestibility of Selenoprotein Rich Pectin Microgel
DONG Qi, XU Wei, ZHANG Die, CAI Jie, CHENG Shui-yuan, HU Zhong-ze, DING Wen-ping, ZHU Zhen-zhou, YU Tian, DENG Shao-nan
2020, 41(8):37-42. DOI: 10.13386/j.issn1002-0306.2020.08.007
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Effect of Tea Cultivars on the Quality of Junlian Black Tea
YU Li-chen, YOU Ling, WANG Rui-qiang, WANG Tao, XIE Ming-sheng, WANG Zhong-qi
2020, 41(8):43-48. DOI: 10.13386/j.issn1002-0306.2020.08.008
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Effects of Liquid Fermentation by Bacillus natto on the Physicochemical Properties of Peanut and Allergenicity of Peanut Protein during Digestion
PI Xiao-wen, DONG Biao, WU Xiao-jiang, WANG Zi-wei, OUYANG Zhi-lin, PENG Dong-ying, FU Gui-ming, WAN Yin
2020, 41(8):49-54,61. DOI: 10.13386/j.issn1002-0306.2020.08.009
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Application of Vegetable Oil as a Substitute for Animal Oil in Processed Cream Cheese
JIANG Shu, TENG Jun-wei, LIU Zhen-min, ZHANG Juan
2020, 41(8):55-61. DOI: 10.13386/j.issn1002-0306.2020.08.010
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Application of Laccase in Making Dumpling Dough
MIN Zhao-yong, LU Yuan, WANG Ya-xin, YU Ji-bin, WANG Wen-fei, SHI Yu-zhong
2020, 41(8):62-66,73. DOI: 10.13386/j.issn1002-0306.2020.08.011
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Structure,Composition Analysis and Functional Activity of Duck Egg Ovalbumin
WANG Qian, HE Ping, LIN Ru-ge, ZENG Fan-ke, LIU Qi, LAI Fu-rao, ZHANG Xiao-yuan, WU Hui
2020, 41(8):67-73. DOI: 10.13386/j.issn1002-0306.2020.08.012
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Effects of TG Enzyme,Complex Phosphate and Sodium Bicarbonate on Water Holding Capacity of Minced Beef
ZHAO Gai-ming, MENG Zi-qing, ZHU Chao-zhi, TIAN Wei, LI Miao-yun, NAI Bi-jiang, ZHANG Peng-peng
2020, 41(8):74-81,89. DOI: 10.13386/j.issn1002-0306.2020.08.013
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Effect of Ultra-high Pressure and Heat Treatment on Activity and Structure of Four Aroma Synthesis Enzymes in Fruits and Vegetables
LIU De-jiang, CHEN Ji-luan, PEI Long-ying
2020, 41(8):82-89. DOI: 10.13386/j.issn1002-0306.2020.08.014
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Analysis of Mould Volatile Substances and Quality during Rice Storage
XIA Yu-jie, WANG Jing, CHEN Shang-bing, XING Chang-rui, YUAN Jian
2020, 41(8):90-95. DOI: 10.13386/j.issn1002-0306.2020.08.015
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Screening and Identification of Excellent Lactic Acid Bacteria from Chopped Pepper in Hunan and the Flavor of Fermented Pepper Juice
XU Wan, LIU Wei, HU Xiao-qin, HU Zi-yan, YANG Li, ZHANG Ju-hua
2020, 41(8):96-103. DOI: 10.13386/j.issn1002-0306.2020.08.016
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Regulating Effect of Exogenous Carbon Source on Microbial Growth and Metabolism in Grape Fermentation and Its Bioactivity
LIU Yu-feng, ZENG Jia-rui, HUANG Wen-qi, WU Zhen-qiang
2020, 41(8):104-110,116. DOI: 10.13386/j.issn1002-0306.2020.08.017
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Antimicrobial Resistance Analysis of 5 Lactic Acid Bacteria Isolated from Fermented Foods
HUANG Xiao-tang, YAO Niu-niu, ZHOU Xuan, GUO Run-fang, YU Hong-wei
2020, 41(8):111-116. DOI: 10.13386/j.issn1002-0306.2020.08.018
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Formulation Optimization and Its Texture Properties of the Choerospondias axillaris Soft Candy with High Dietary Fibre
LIU Fei, CHEN Jun, LIU Cheng-mei, LUO Shun-jing, LING Hua-shan, LIU Ji-yan, WAN Jie
2020, 41(8):117-123. DOI: 10.13386/j.issn1002-0306.2020.08.019
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Technological Optimization of Fortea Polyphenol Microcapsules by D-optimal Mixture Design and Its Inhibitory Effect on Lipid Oxidation
LIU Zhi-jun, HUANG Ye-chuan, XIA Yu, QING Lan, WANG Yang
2020, 41(8):124-129,136. DOI: 10.13386/j.issn1002-0306.2020.08.020
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Optimization of Fermentation Technology of Xiecun Huangjiu by Double-enzyme Hydrolysis Preparation
HAN Hui-min, GENG Jing-zhang, LI Xin-sheng, PEI Jin-jin, YANG Jia, WU Dong-ping
2020, 41(8):130-136. DOI: 10.13386/j.issn1002-0306.2020.08.021
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Optimization of Process Parameters and Antioxidant Activity of Extrusion Recombinant Purple Sweet Potato Rice
WANG Jie-jie, SHAO Zi-han, HAN Jing, LI Xue-ling, SUN Yue, LIANG Jin
2020, 41(8):137-142,150. DOI: 10.13386/j.issn1002-0306.2020.08.022
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Optimization of Extraction Process of Flavonoids from Ziziphus jujuba Mill var. spinosa Leaves and Its Antioxidant Damage Activity in Caenorhabditis elegans
SUN Yan, CUI Xu-sheng, LIU Jing, TIAN He, YANG Yan-fang, LI Ya-fen, BAO Jing-jing, LI Chun-lin, WANG Qing, ZHANG Yan-qing, XIE Jun-bo
2020, 41(8):143-150. DOI: 10.13386/j.issn1002-0306.2020.08.023
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Effects of Cold Maceration Process before Fermentation Combined with Oak Chips Treatment on the Quality of Dry Red Wine
LI Bin-bin, ZHANG Ya-fei, BAI You-qiang, CHANG Jiang-min, DU Zhan-cheng, YANG Yang, LI Xue-wen
2020, 41(8):151-156. DOI: 10.13386/j.issn1002-0306.2020.08.024
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Development of Fig-flavored Yogurt
GAO Dong-la, WANG Wei-hua, MENG Yu-kun, ZHANG Chun-jiang, LIU Ying, ZHANG Sheng-fu
2020, 41(8):157-162,169. DOI: 10.13386/j.issn1002-0306.2020.08.025
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Preparation and Antioxidant Activity of a Kind of Chewable Tablets with Dendrobium officinale and Pueraria thomsonii
ZHOU Yang, LONG Cheng, XU Zi-yang, LIN Ying-jun, DING Jia-min, JING Si-qun
2020, 41(8):163-169. DOI: 10.13386/j.issn1002-0306.2020.08.026
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Determination of the Best Formula of Low Cost Crystal Vermicelli Powder Blending by Mixolab
ZHANG Xiao-yan, LI Mei-lin, CHEN Xing-ye, PENG Tao, ZHANG Hui, YIN Xin, LU Hong-ke, WANG Bo
2020, 41(8):170-176,182. DOI: 10.13386/j.issn1002-0306.2020.08.027
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Effects of Rolling Process on Quality of Beef
GUO Yao-tang, WANG Ming-fang, LUO Yue-chen, CHEN Ting, YE Mei-zuo, WANG Shan, HU Yong-zheng, LI Ming-yuan
2020, 41(8):177-182. DOI: 10.13386/j.issn1002-0306.2020.08.028
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Optimization of Microencapsulation Technology of Hazelnut Oil
YANG Chun-yu, CHE Dan, LU Yan-cen, LIANG Jia-yu, WANG Ying, LIU Shuang-shuang, WANG Yu-qing
2020, 41(8):183-188. DOI: 10.13386/j.issn1002-0306.2020.08.029
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Process Optimization of Producing Tofu Based on the Technology of Pulped by Soymilk and Dreg Repeated Curing of Soybean Whey Fermented Liquid
LIU Hai-yu, FAN Liu, ZHAO Liang-zhong, DENG Ya-xin, XIE Chun-ping, SHEN Guo-xiang, OU Hong-yan, LIN Zui-qi, YU Kun, MO Xin
2020, 41(8):189-195,209. DOI: 10.13386/j.issn1002-0306.2020.08.030
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Effects of Thaumatin on Blood Glucose and Blood Lipid in Mice
JIANG Shao-lei, LIU Bing-feng, LIU Zhong-dong
2020, 41(8):196-201. DOI: 10.13386/j.issn1002-0306.2020.08.031
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Dietary Exposure to Perfluorooctanoic Acid and Perfluorooctanesulfonic Acid through Disposable Carboard Cups
WEI Jing-na, WANG Ya-xu, ZHOU Qian, ZHAO Wen, LIU Zheng-hui
2020, 41(8):202-209. DOI: 10.13386/j.issn1002-0306.2020.08.032
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Analysis of Anthocyanin Structure of Different Varieties of Blueberry Fruits by HPLC-DAD-ESI/IT-TOF/MSn
HAN Xue, YUAN Wei-qiong, WU Yi, LIU Dong-wei, MU Yi-han, AO Xuan, LV Zhao-lin
2020, 41(8):210-216,223. DOI: 10.13386/j.issn1002-0306.2020.08.033
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Molecular Distillation Separation and GC-MS Analysis of Pomelo Peel Oil Prepared by Three Methods
LIU Hao-cheng, AN Ke-jing, FU Man-qin, YU Yuan-shan, WU Ji-jun, XU Yu-juan
2020, 41(8):217-223. DOI: 10.13386/j.issn1002-0306.2020.08.034
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Evaluation of Main Nutrients and Amino Acid Components of Different Varieties of Foxtail Millet
FENG Nai-hong, HOU Dong-hui, YANG Cheng-yuan, CHEN Li-hong, LI Jing, YUE Zhong-xiao, SHEN Qun, TIAN Xiang
2020, 41(8):224-229. DOI: 10.13386/j.issn1002-0306.2020.08.035
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Analysis of Change of Quality and Flavor in Cashmere Goat Meat during Postmortem Aging
WANG Bo-hui, HAN Li-wei, WANG De-bao, DU Rui, LIU Chang, YAO Duo, REN Jun, JIN Ye
2020, 41(8):230-235. DOI: 10.13386/j.issn1002-0306.2020.08.036
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NIR Hyperspectral Imaging Combined with SPA Algorithm for the Rapid Detection of Peroxidation Value of Pork Belly
HE Hong-ju, WANG Yang-yang, WANG Wei, JIANG Sheng-qi, ZHU Ya-dong, MA Han-jun, CHEN Fu-sheng, ZHU Ming-ming, ZHAO Sheng-ming
2020, 41(8):236-241. DOI: 10.13386/j.issn1002-0306.2020.08.037
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Establishment and Similarity Evaluation of Fingerprint of Different Varieties of Tea
ZHANG Ling-ling, KONG Juan, LI Xiao-fen, FENG Hua, WANG Xiang-pei, WU Hong-mei
2020, 41(8):242-249. DOI: 10.13386/j.issn1002-0306.2020.08.038
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Effect of Milling Degree on Cooking Property,Pasting Property and Antioxidant Activity of Red Rice,Texture and Sensory Properties of Cooked Red Rice
LIN Jun-fan, ZHAO Li-qi, JIA Yu-feng, LIU Qing-qing, KONG Ling, BAO Qing-bin
2020, 41(8):250-255. DOI: 10.13386/j.issn1002-0306.2020.08.039
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Effects of the Cooked Process on Volatile Components of Cooked Lycium barbarum L.
HU Yun-feng, ZHANG Jing-min, WANG Na
2020, 41(8):256-262. DOI: 10.13386/j.issn1002-0306.2020.08.040
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Detection of Triamcinolone Acetonide Indirect Competitive ELISA Based on Heterology Coating Strategy
WANG Ying-zi, YAN Jian-yong, ZHANG Shi-wei
2020, 41(8):263-267. DOI: 10.13386/j.issn1002-0306.2020.08.041
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Detection of Cd in Rice Based on Energy Dispersive X-ray Fluorescence Spectrometry
SANG Xiao-xia, MA Jiang-yuan, WEN Dan-hua, HUANG Deng-yu
2020, 41(8):268-272. DOI: 10.13386/j.issn1002-0306.2020.08.042
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Preservative Properties of TP Microcapsules/ LZM-PVA Composite Coatings on Sciaenops ocellatus Fillets
ZHANG Jia-tao, ZHANG Xuan, WEI Xu-qing, LI Qiu-ying, LI Ying-chang, XIE Jing, SUN Tong, LI Jian-rong
2020, 41(8):273-278,284. DOI: 10.13386/j.issn1002-0306.2020.08.043
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Effect of Different Saccharides on the Quality of Peeled Shrimp During Frozen Storage with Freeze-thaw Cycles
QI He, MAO Jun-long, YAO Hui, QI Xue-er, WU Tian-xin, ZHANG Bin
2020, 41(8):279-284. DOI: 10.13386/j.issn1002-0306.2020.08.044
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Effects of Exogenous L-arginine Treatment on Chilling Injury and Quality of Cold-stored Papya Fruits
SONG Han-liang, ZHANG Shan-ying, LIU Shuai-min, PAN Yong-gui
2020, 41(8):285-288,294. DOI: 10.13386/j.issn1002-0306.2020.08.045
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Dynamic Changes in Quality of Three Kinds of Dehulled Common Buckwheat Seeds During Storage
CHENG Zhe, LI Yun-long, HU Hong-juan, HU Jun-jun, HE Yong-ji, LI Hong-mei, GUO Hong
2020, 41(8):289-294. DOI: 10.13386/j.issn1002-0306.2020.08.046
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Purification of Lily Polysaccharide and Its Regulatory Effect on Intestinal Flora Dysregulation Mice
ZHAO Zhi-meng, ZHAO Hong, WANG Yu-liang, SHEN Yu, WANG Chao-xing, MENG Fan-ling, ZHANG Man, ZHANG Yu
2020, 41(8):295-300,306. DOI: 10.13386/j.issn1002-0306.2020.08.047
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Effect of Chitooligosaccharide Compound Solid Beverage on Intestinal Flora of Type II Diabetic Mice
JIANG Ya-jie, WANG Chang, XI Mao-sheng, LUO Xue-gang, CHEN Lie-huan
2020, 41(8):301-306. DOI: 10.13386/j.issn1002-0306.2020.08.048
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Effects of Insoluble Dietary Fiber from Wild Apricot Flesh on Intestinal Function and Intestinal Flora of Mice
PENG Zhen-fei, Aygul·AHMAT, WANG Miao-ying, HAI Wen
2020, 41(8):307-310. DOI: 10.13386/j.issn1002-0306.2020.08.049
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Nutritional Value and Functional Properties of Defatted Oil Palm Glutelin-2
LI Yan, SHI Pan-qi
2020, 41(8):311-315. DOI: 10.13386/j.issn1002-0306.2020.08.050
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Effect of Cortex Mori Extract on the Activity of Osteoclasts and Osteoblasts
GUO Dong-gui, FENG Ting-ting, ZHANG Min, WANG Hui-juan
2020, 41(8):316-320. DOI: 10.13386/j.issn1002-0306.2020.08.051
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Advances in Extraction Technology,Biological Activity and Application of Sweet Potato Polysaccharide
QIAO Han-zhen, SONG Shuang, SHAO Hui-min, LIU Jia-wen, ZHENG Xiao-jing, LIU Jia-qi, HUANG Jin, WANG Jin-rong, GUAN Wu-tai
2020, 41(8):321-325,332. DOI: 10.13386/j.issn1002-0306.2020.08.052
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Research Progress of Oligopeptides and Its Corresponding Taste Mechanisms in Meat Products
DOU Lu, LUO Yu-long, LIU Chang, LI Wen-bo, YANG Zhi-hao, JIN Ye, ZHAO Li-hua, TIAN Jian-jun, SU Lin
2020, 41(8):326-332. DOI: 10.13386/j.issn1002-0306.2020.08.053
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Advances in DNA-Based Identification Techniques for Adulteration of Meat Products
PANG Bo-wen, WANG Qin-zhi, WANG Jun-tao, XIA Ning, TENG Jian-wen, WEI Bao-yao, HUANG Li
2020, 41(8):333-340,346. DOI: 10.13386/j.issn1002-0306.2020.08.054
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Progress of Extracting Natural Astaxanthin by Ionic Liquids
ZHANG Li-li, LI Wan-jing, PENG Jin-xue, GAO Jing
2020, 41(8):341-346. DOI: 10.13386/j.issn1002-0306.2020.08.055
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Application of Steam-assisted Roasting in the Quality of Meat Products
FENG Rui-hong, BAO Yu-long, WANG Yong, CHEN Dong-po, ZHOU Peng
2020, 41(8):347-352,359. DOI: 10.13386/j.issn1002-0306.2020.08.056
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Effect of Mixed Fermentation of Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae on Fruit Wine Quality
TAN Yu-yan, HAO Ning
2020, 41(8):353-359. DOI: 10.13386/j.issn1002-0306.2020.08.057
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Application of Stable Isotope Technology in Tracing the Geographical Origin of Agricultural Products
TANG Tian-tian, XIE Xin-fang, REN Xue, ZHANG Jie, WANG Zhi-dong
2020, 41(8):360-367. DOI: 10.13386/j.issn1002-0306.2020.08.058
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