Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on the Functional Properties of Kiwifruit Glycoprotein and Its Deglycosylated Protein
WU Li-gen, WANG An-na, QV Ling-bo, LI Lan-xin
2020, 41(9):1-7. DOI: 10.13386/j.issn1002-0306.2020.09.001
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Characterization of Porous Magnesium Silicate and Adsorption of Gallic Acid in Sugar Juice
CHENG Hao, SUN Li-ming, TANG Ting-fan, KONG Hong-xing, LI Li-jun
2020, 41(9):8-13. DOI: 10.13386/j.issn1002-0306.2020.09.002
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Effect of Glutenin-Gliadin Ratio on the Edible Quality of Crusts from Deep-Fried Battered Pork Slices
ZHANG Ling-wen, WANG Xue-fei, JV Xing, JI Hong-fang, WANG Fang, WANG Hua, MA Han-jun
2020, 41(9):14-19. DOI: 10.13386/j.issn1002-0306.2020.09.003
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Effect of Tea Polyphenols on the Quality and Storage Stability of Potato Chips during Frying
GAO Hao-xiang, CHEN Nan, XU Qian-da, HE Qiang, ZENG Wei-cai
2020, 41(9):20-25,33. DOI: 10.13386/j.issn1002-0306.2020.09.004
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Study on Physical and Chemical Properties and Functional Characteristics of Isolated Proteins from Green Wheat Kernel
WEN Qing-yu, ZHANG Kang-yi, QU Ling-bo, LI Tian-yi, JIN Xian-dong, SONG Jiang-feng, WANG Kang-jun
2020, 41(9):26-33. DOI: 10.13386/j.issn1002-0306.2020.09.005
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Effects of Different Drying Methods on Gelatinization,Flavor of Potato Powder and Quality of Potato Bread
YAN Chen-miao, WANG Xi, DUAN Sheng-lin, LI Tie-mei, YUAN Peng, LIN Jing, CUI Li-zhu, XIA Kai, LIU Mei-yu
2020, 41(9):34-41. DOI: 10.13386/j.issn1002-0306.2020.09.006
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Optimization of Processing Conditions for the Probiotics Fermented Yak Blood Sausage
GONG Jia-xin, TANG Shan-hu, LI Si-ning, CHEN Yi-meng, LI Qi
2020, 41(9):41-48. DOI: 10.13386/j.issn1002-0306.2020.09.007
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Vinification and Aroma Compounds Analysis of Noble-rot Wine from Artificially Botrytized Rose Honey Grapes
HUANG Lu-li, YANG Kuan, SHAO Jian-hui, ZHAO Yue, SUN Qing-yang, ZHU You-yong, HE Xia-hong
2020, 41(9):49-54. DOI: 10.13386/j.issn1002-0306.2020.09.008
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Study on the Interaction between Kudinoside L, Kudinoside N and Bovine Serum Albumin
HU Xia-tian, NI Shuai-shuai, JIAO An-ni, YU Min, GUAN Yue, ZHANG Feng-qing, JIAO Lian-qing
2020, 41(9):55-60. DOI: 10.13386/j.issn1002-0306.2020.09.009
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Effects of Different Fermentation Methods on Nutrition and Flavor of Fermented Ginkgo biloba Powder
ZHANG Wei, YAO Fang, GUI Jia-jin
2020, 41(9):61-68. DOI: 10.13386/j.issn1002-0306.2020.09.010
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Study on the Factors Influencing the Preparation of Orange Oil Nanoemulsion by High-pressure Microfluidization
PENG Qun, LIU Xiong, ZOU Yu-chen, WANG Chao, DUAN Han-ying
2020, 41(9):69-73,80. DOI: 10.13386/j.issn1002-0306.2020.09.011
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Effect of Recombinant Thermomyces lanuginosus Lipase on Bread Baking Quality
QIAN Zhong-ying, LIU Tao, YANG Huan-yu, CAI Hai-ying, FENG Feng-qin
2020, 41(9):74-80. DOI: 10.13386/j.issn1002-0306.2020.09.012
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Evaluation of Antioxidant Activities in Vitro of Ethanol Extract from Perilla frutescens(L.)Britt Leaves and Correlation Analysis
WANG Ying, DU Yan, LI Rong, JIANG Zi-tao, CHAI Ran, WANG Juan-juan
2020, 41(9):81-87. DOI: 10.13386/j.issn1002-0306.2020.09.013
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Extraction Optimization of Polyphenols from Phoenix Dan Cong and Its in vitro Antioxidant Capacity and Inhibitory Activity of α-Glucosidase
HUANG Xiao-chen, MA Jin-kui, LIANG Le-xin
2020, 41(9):88-94. DOI: 10.13386/j.issn1002-0306.2020.09.014
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Analysis of Microbial Diversity in Mutton Processing Based on Traditional Culture and High-Throughput Sequencing
LIU Ya-wen, LIU Fang, SUN Zhi-lan, WU Hai-hong, ZHANG Xin-xiao, ZHU Yong-zhi
2020, 41(9):95-101,107. DOI: 10.13386/j.issn1002-0306.2020.09.015
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Screening and Activity Evaluation of Four Kinds of Biocontrol Bacteria Against Rice Blast
YANG Mei-hua, KANG Ji-chuan, LEI Bang-xing, HAN Long, HE Huan
2020, 41(9):102-107. DOI: 10.13386/j.issn1002-0306.2020.09.016
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Isolation and Identification of Antimicrobial Active Substance Produced by Marine Streptomyces sp. MCCC 1A09830
LIU Xiang-bo, CHAI Shu-mao, CAO Ming-ming, ZHANG Gai-yun, FENG Zhi-yang
2020, 41(9):108-113,118. DOI: 10.13386/j.issn1002-0306.2020.09.017
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Screening and Characteristic Analysis of Antibacterial Lactic Acid Bacteria from Rice Pulp of Huangjiu
LIU Cai-qin, LU Yin, WANG Shi-lei, WANG Nan, CHEN Hong
2020, 41(9):114-118. DOI: 10.13386/j.issn1002-0306.2020.09.018
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Screening and Tolerance of Degrading Nitrite-Lactant Bacteria in Fermented Yak Milk of Western Sichuan Plateau
XIAO Qiu-ying, CHEN Lian-hong, WANG Lin-lin, ZHANG Yan
2020, 41(9):119-123,130. DOI: 10.13386/j.issn1002-0306.2020.09.019
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Study on the Efficient Constitutive Expression of Phytase YiAPPA in Entercoccus faecalis
YUAN Lin, ZENG Jing, GUO Jian-jun, WEI Guo-wen, CHEN Jun, YANG Gang
2020, 41(9):124-130. DOI: 10.13386/j.issn1002-0306.2020.09.020
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Preparation of Hydrolyzed Peptides from Anchovy Cooking Liquid by Complex Enzyme and Its Antioxidant Activity
LIN Huang-hua, XIE You-ping, MA Rui-juan, SHI Xin-guo, LIU Le-mian, CHEN Jian-feng
2020, 41(9):131-136,143. DOI: 10.13386/j.issn1002-0306.2020.09.021
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Optimization of Fermentation Conditions of Mango Juice to Produce Vinegar with Mixed Bacteria and Evaluation of Its Quality
ZHANG Kai-ping, LIU Yan-li, HUANG Jiang-qi, NONG Jian-peng, ZHOU Li-hong, WU Wen-biao
2020, 41(9):137-143. DOI: 10.13386/j.issn1002-0306.2020.09.022
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Optimization of the Processes for γ-Aminobutyric Acid Enrichment in Germinated Quinoa under Co-treatment of Sodium Glutamate and Ascorbic Acid and Its Cholate Adsorption Capacity
ZHANG Wen-gang, LAN Yong-li, ZHAO meng-meng, DANG Bin, YANG Xi-juan
2020, 41(9):144-149,154. DOI: 10.13386/j.issn1002-0306.2020.09.023
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Optimization of Preparation Process of Quercetin-Tartary Buckwheat Starch Complex
GAO Shan-shan, LIU Na, PENG Qiang, WANG Min
2020, 41(9):150-154. DOI: 10.13386/j.issn1002-0306.2020.09.024
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Study on the Optimization of Extraction Technology and Antioxidant Activity of Polysaccharides from Lyophyllum decastes(Fr.)Singer
SUN Si-yan, JIANG Ning, DAI Zhu-qing, LIU Chun-quan, SONG Jiang-feng, LI Da-jing, ZHANG Zhong-yuan
2020, 41(9):155-160,167. DOI: 10.13386/j.issn1002-0306.2020.09.025
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Study on the Optimization of Extraction Technology and Antioxidant Activity of Polysaccharide from Spores of Dictyophora echinovolvata by Response Surface Methodology
LIN Chen-qiang, CHEN Ji-chen, LIN Xin-jian, CHEN Ke-hua, LIN Rong-bin
2020, 41(9):161-167. DOI: 10.13386/j.issn1002-0306.2020.09.026
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Optimization of Preparation of Broad Bean Resistant Starch by Thermal-press Processing Method and Its Structural Analysis
LI Yi-bo, FENG Jin, LI Chun-yang, HOU Wan-wei, LIU Yu-jiao
2020, 41(9):168-174. DOI: 10.13386/j.issn1002-0306.2020.09.027
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Optimization of the Formulation of Three Kinds of Dried Fruit Composite Solid Beverage by Fuzzy Mathematics Sensory Evaluation Method
GAO Tao, CHEN Hong-xu, TANG Hua-li
2020, 41(9):175-180. DOI: 10.13386/j.issn1002-0306.2020.09.028
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Optimization of Polyphenols Extraction from Macropanax rosthornii and Its Antioxidant Activity In Vitro
JIN Jian, ZENG Wei, WU Yong, DING De-sheng, TONG Tian
2020, 41(9):181-186. DOI: 10.13386/j.issn1002-0306.2020.09.029
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Preparation and Purification of Hydrolysate of Mung Bean Protein for Reducing Blood Lipids
HOU Pei-lin, ZHAO Xiao-tong, ZHANG Yan-qing, XIE Jun-bo
2020, 41(9):186-192,199. DOI: 10.13386/j.issn1002-0306.2020.09.030
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Optimization of Main Fermentation Technology and Volatile Components Analysis of Snow Pear Loquat Wine
TONG Yao, WU Zi-wei, CHEN Juan, LIU Ji, TANG Jun-ni
2020, 41(9):193-199. DOI: 10.13386/j.issn1002-0306.2020.09.031
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Optimization of Ultrasonic Assisted Extraction for Total Flavonoids from Ginkgo biloba Leaves and Its Scavenging Capacity on Hydroxyl Free Radicials
YAN Xu-yu, LI Ling
2020, 41(9):200-204,224. DOI: 10.13386/j.issn1002-0306.2020.09.032
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Effect of Trehalose and Composite Phosphate on the Freezing-thawing Stability of Sturgeon
SHANG Shan, QI Li-bo, JIANG Peng-fei, BAI Fan, ZHANG Han-kun, DONG Xiu-ping
2020, 41(9):205-209,326. DOI: 10.13386/j.issn1002-0306.2020.09.033
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Optimization of Fluorescence Derivative Method for Determination of Sulfur Dioxide Residues in Sulfur-fumigated Dangshen and Its Decoction Pieces by Response Surface Analysis
YUAN Jun-yang, LI Duan, HOU Jia, SHAO Shi-jun, YANG Fu-de
2020, 41(9):210-218,231. DOI: 10.13386/j.issn1002-0306.2020.09.034
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Evaluation Different Varieties of Potato Suitable for Fresh Cutting in Winter in Hilly Area of Central Sichuan
TANG Yue-ming, ZHU Yong-qing, SHEN Xue-shan, LUO Fang-yao, WANG Zhu-lian, CHEN Qing, GAO Jia
2020, 41(9):219-224. DOI: 10.13386/j.issn1002-0306.2020.09.035
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Nondestructive Detection of Total Soluble Solids and Total Acids in Navel Orange by Ultrasound
ZHA Li, YANG Yan, HUANG Jin
2020, 41(9):225-231. DOI: 10.13386/j.issn1002-0306.2020.09.036
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Comparative Analysis on Nutrient Quality of Female Yak Eliminated from Different Areas
XU Huan, HAO Li-zhuang, LIU Shu-jie, WU Ke-xuan, ZHANG Xiao-wei, NIU Jian-zhang, JI Ou-zhu
2020, 41(9):232-237. DOI: 10.13386/j.issn1002-0306.2020.09.037
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Model Establishment for Fast Predicting Centrifugal Loss Rate of Fresh Chicken Based on Hyperspectral Information
HE Hong-ju, WANG Yang-yang, WANG Wei, JIANG Sheng-qi, ZHU Ya-dong, MA Han-jun, CHEN Fu-sheng, WANG Yu-ling, ZHU Ming-ming, ZHAO Sheng-ming, PAN Run-shu
2020, 41(9):238-243. DOI: 10.13386/j.issn1002-0306.2020.09.038
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Determination of 12 Elements in Deep-sea Fish Muscles by ICP-MS after Pretreatment of Microwave Digestion
NI Ming-long, QIU Zhi-chao, LI Yin-hua, HUANG Qiu-mei
2020, 41(9):244-249. DOI: 10.13386/j.issn1002-0306.2020.09.039
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Simultaneous Determination of 9 Sugars and Sugar Alcohols in Foods by Ion Chromatography with Pulsed Amperometric Detection
PENG Li-shi, CHEN Qiong, HUANG Pan, XU Wei-yi, LONG Zi, HUANG Shu-kai
2020, 41(9):250-254,259. DOI: 10.13386/j.issn1002-0306.2020.09.040
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Optimization of Determination Method of Anthocyanin Content in Mulberry Wine
GUO Hao-ran, ZHENG Xin-yi, ZHANG Jing, LI Xiao-ding
2020, 41(9):255-259. DOI: 10.13386/j.issn1002-0306.2020.09.041
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Effect of Different Packaging Materials on Quality Characteristics of Vacuum-freeze Dried Bayberry
HU Xia, CHEN Lin-he, ZHENG Yao-yao, YIN Wen
2020, 41(9):260-263,268. DOI: 10.13386/j.issn1002-0306.2020.09.042
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Effect of Fermentation Method on the Quality and Shelf Life of Steamed Bread during Cold Storage
DU Yun-hao, LIU Chang-hong, WANG Xue-qing, WANG Yuan-hui, ZHANG Huang
2020, 41(9):264-268. DOI: 10.13386/j.issn1002-0306.2020.09.043
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Quality Changes of Kiwifruit NFC Juice during Storage with UHP and HTST Sterilization Treatment
DENG Hong, LIU Min-hao, MA Jing, MENG Yong-hong, XUE Jia, GUO Yu-rong
2020, 41(9):269-277,296. DOI: 10.13386/j.issn1002-0306.2020.09.044
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Effect of 1-MCP Combined with Different Fresh-keeping Bags on Quality of ‘Fuji’Apple During Storage
ZHANG Si-pu, NIU Jia-jia, HAN Li-xin, LIU Zhen-xi, YANG Xiao-ming
2020, 41(9):278-284,290. DOI: 10.13386/j.issn1002-0306.2020.09.045
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Study on the Component Analysis and Antioxidant Activity in Vitro and in Vivo of Kunlun Chrysanthemum Oleoresin
YANG Jin-mei, WANG De-ping
2020, 41(9):285-290. DOI: 10.13386/j.issn1002-0306.2020.09.046
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Study on the Antioxidative Kinetics of Essential Oil of Dracocephalum rupestre Hance by Different Extraction Methods
LI Hui-qing, LIU Hai-mei
2020, 41(9):291-296. DOI: 10.13386/j.issn1002-0306.2020.09.047
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Screening of Effective Extraction Sites of Amygdalus mongolica Medicinal Materials against Rat Renal Fibrosis
JIA Xiao-ye, GAO Chen, LIU Qing, SHI Song-li, ZHOU Hong-bing, BAI Ying-chun, BAI Wan-fu, CHANG Hong
2020, 41(9):297-302,308. DOI: 10.13386/j.issn1002-0306.2020.09.048
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Effect of Fucoidan on Lead and the Content of Mineral Elements in Lead-poisoned Rats
GAO Wen-jing, PANG Gao, GUO Ying-ying, WANG Lian-zhu, JIANG Yan-hua, LIU Zhan-tao
2020, 41(9):303-308. DOI: 10.13386/j.issn1002-0306.2020.09.049
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Effects of Cellulase and Pectinase Extraction on the Antioxidant and Antitumor Activities of Licorice Residue Polysaccharide
LI Wan, HU Yue, LI Guang-xia, YIN Sheng-you, YAO Hui-wen
2020, 41(9):309-313,319. DOI: 10.13386/j.issn1002-0306.2020.09.050
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Screening of Probiotics with Potential to Improve Inflammatory Response
CUI Peng-yue, PENG Can, LIU Song-ling, ZHU Zong-tao, SU Dun, SHUANG Quan
2020, 41(9):314-319. DOI: 10.13386/j.issn1002-0306.2020.09.051
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Application Research Progress of Edible Protein Film in Food Packaging
REN Jia-xin, YU Shi-you, XU Xi-kai, WANG Xiu-yue
2020, 41(9):320-326. DOI: 10.13386/j.issn1002-0306.2020.09.052
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The Research Advance of Traditional Meat Substitutes-Artificial Meat
ZHANG Bin, TU Kang
2020, 41(9):327-333. DOI: 10.13386/j.issn1002-0306.2020.09.053
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Research Progress on Rapid Detection Technology of Fish Freshness
YANG Ming-yuan, CAI Yang-yang, XIE Jing, LU Ying
2020, 41(9):334-339,347. DOI: 10.13386/j.issn1002-0306.2020.09.054
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Progress of Virulence Factors and Secreted Proteins in Vibrio Parahaemolyticus
HE Yu, WANG Shuai, YIN Xian-ting, HE Bin
2020, 41(9):340-347. DOI: 10.13386/j.issn1002-0306.2020.09.055
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Research Progress of Biosynthetic Metabolic Pathway of Carotene in Microalgae
WANG Qian-nan, CAO Su-shan, HAN Ying-ya, LIU You-hua, YANG Qiao-qiao, PI Qiao-mu, LI Lian-tai, AN Xian-hui
2020, 41(9):348-356. DOI: 10.13386/j.issn1002-0306.2020.09.056
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Progress on Muscle Energy Metabolism and Meat Quality after the Slaughter of Livestock and Poultry
GUO Qian, SHEN Qing-Wu, LUO Jie
2020, 41(9):357-361. DOI: 10.13386/j.issn1002-0306.2020.09.057
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Research Progress on Mechanism of Plastein Reactions and Its Modification Function of Marine Proteins
ZHU Lei, ZHANG Xin-xin, XIE Yan-ying, WANG Hao, XIA Xiu-fang
2020, 41(9):362-367. DOI: 10.13386/j.issn1002-0306.2020.09.058
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