Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Calcium Hydroxide on Quality of Millet Noodles
LI Jia-xin, WU Tong-jiao, HU Gao-shuang, RAO Huan, WANG Cheng-xiang, ZHANG Jing-xuan, LI Xue-mei, HAO Jian-xiong
2021, 42(1):1-7,14. DOI: 10.13386/j.issn1002-0306.2020030341
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Extraction Kinetics and Antioxidant Activities of Polysaccharides from Seeds of Gleditsia sinensis in Guizhou
FU Jin, YAO Qiu-ping, DENG Shui-xiu, TAN Cheng-jian
2021, 42(1):8-14. DOI: 10.13386/j.issn1002-0306.2020030017
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Inhibitory Effects of Extracts from Different Parts of Maize on α-Glucosidase and α-Amylase
YANG Xiao-qian, SUN Jia-ming, WU Nan, GAO Xu, ZHI Hui, WU Qi, ZHANG Hui, LI Jing-feng
2021, 42(1):15-21,27. DOI: 10.13386/j.issn1002-0306.2020030142
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The pH and Ammonia Sensitivity and Antioxidant Activity of Anthocyanins from Lycium ruthenicum
ZHANG Mei-qing, ZENG Fan-sen, YE Yan-qi, ZHENG Shi-yu, LI Jie, FEI Peng
2021, 42(1):22-27. DOI: 10.13386/j.issn1002-0306.2020030182
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Chemoenzymatic Synthesis of N-Propionyl-Neuraminic Acid Derivative and Its Application in the Determination of Sialic Acid Content in Poultry Eggs
WANG Mao-mao, ZHANG Yao-yao, YAO Hong-liang, LIU Li, JOSEF Voglmeir
2021, 42(1):28-34,41. DOI: 10.13386/j.issn1002-0306.2020010142
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Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages
ZHANG Qiu-hui, HAO Wan-ming, LI Miao-yun, ZHU Yao-di, ZHANG Jian-wei, ZHAO Gai-ming
2021, 42(1):35-41. DOI: 10.13386/j.issn1002-0306.2020030019
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Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi
ZHANG Zhi-ming, YI Shu-min, LI Xue-peng, BU Ying, MU Wei-li, YU Jian-yang, LAO Min-jun, LI Jian-rong
2021, 42(1):42-47,53. DOI: 10.13386/j.issn1002-0306.2019110262
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Study on the Stability of (-)-Epigallocatechin-3-gallate
HAO Jing, YANG Tai-qin, WANG Han, WANG Xu, NI Juan
2021, 42(1):48-53. DOI: 10.13386/j.issn1002-0306.2020020035
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Changes of Lipid-oxidation and Volatile Compounds of Air-dried Golden Pomfret during Processing
WANG Qi, YUE Da-peng, WANG Ran-ran, ZHOU Min, HOU Wen-fu, WANG Rui, LIU Zheng
2021, 42(1):54-60. DOI: 10.13386/j.issn1002-0306.2019100005
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Effect of Sourdough Fermented by Lactobacillus on the Quality of Green Wheat Kernel Bread
GUO Dong-xu, ZHANG Kang-yi, GAO Ling-ling, ZHANG Can, ZHAO Di
2021, 42(1):61-67,74. DOI: 10.13386/j.issn1002-0306.2020030018
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Study on Preparation of Activated Carbon from Soybean Straw and Its Adsorption Performance on Cu2+
YAN Xiang, ZHANG Shao-fei, WANG Du-liu, PEI Ping, WANG Wen-jian, LI Juan, LI Fei, ZHAO Yan-xia
2021, 42(1):68-74. DOI: 10.13386/j.issn1002-0306.2019080216
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Effects of Licorice Extract on Oxidation and Quality Characteristics of Fat and Protein in Refrigerated Chicken Meat Batter
XIONG Jie, BO Zhao-ying, CHANG Hai-jun
2021, 42(1):75-81,88. DOI: 10.13386/j.issn1002-0306.2020030319
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The Processing and Storage Characteristics of Sichuan Sauce-flavored Air-dried Sausage and Its Characteristics of “Shallow Fermentation”
WANG Wei, ZHANG Xu, ZHANG Jia-min, JI Li-li, KANG Jun, BAI Ting
2021, 42(1):82-88. DOI: 10.13386/j.issn1002-0306.2020030005
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Comparative Analysis of Edible Quality of Three Varieties of Boiled Chicken
XU Yuan, HAN Min-yi, CHEN Yan-ping, LI Chun-bao, DENG Shao-lin, LI Ling-yun, LIU Yuan
2021, 42(1):89-95. DOI: 10.13386/j.issn1002-0306.2020050025
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Effects of Different Drying and Grinding Methods on the Powder Characteristics and Nutritional Components of Auricularia nigricans Powder
LIANG Xiao-jun, LIAO Cai-xue, HUANG Zhen-yong, WANG Dong-mei, WEI Xin-ping, DAN Ming, ZHANG E-zhen
2021, 42(1):96-100,109. DOI: 10.13386/j.issn1002-0306.2020030158
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Isolation and Identification of Dominant Spoilage Bacteria in Trachinotus ovatus during Chilled Storage and Their Spoilage Capability
YU Shu-chi, YANG Yi, FENG Zi-lan, LIANG Yu-qing, XU Xiao-xiong, PEI Zhi-sheng, YANG Bo
2021, 42(1):101-109. DOI: 10.13386/j.issn1002-0306.2020030307
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Optimization of Chitinase Production by the Photobacterium sp.LG-1
CHEN Li-gong, WU Jia-wei, ZHANG Ran, ZHANG Qing-fang, CHI Nai-yu, WANG Xiao-hui
2021, 42(1):110-114,131. DOI: 10.13386/j.issn1002-0306.2019120161
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Physiological Mechanism for Enhanced Cyclic Adenosine Monophosphate Biosynthesis by Sodium Nitrate in Arthrobacter sp. CCTCC M2013431
LI Zhi-gang, GU Yang, CHEN Bao-feng, WANG Bao-shi, ZHANG Zhong-hua, CHANG Jing-ling
2021, 42(1):115-120,131. DOI: 10.13386/j.issn1002-0306.2020030025
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Effect on Bioactive Components and Antioxidant Activity of Pueraria lobata Fermented by Eurotium cristatum
DU Jing, WANG Qi-qi, WANG Yun-sheng, ZHANG Chuan-bo
2021, 42(1):121-125,131. DOI: 10.13386/j.issn1002-0306.2019120314
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Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera
XIANG Fan-shu, ZHU Yuan-yuan, DENG Feng, ZHONG Xiao-dan, ZHANG Zhen-dong, GUO Zhuang
2021, 42(1):126-131. DOI: 10.13386/j.issn1002-0306.2020020221
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Effects of Bacillus subtilis on the Stability of Soybean Protein-Phospholipid Composite Emulsion in Vitro Digestion
LIU Xue, GUAN Jun-jun, ZHU Hao, CUI Yao-ming, JI Xu-yang, ZHENG Jian-zhang, LU Xin-kai
2021, 42(1):132-138. DOI: 10.13386/j.issn1002-0306.2020010100
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Optimization of the Compound Clarifying Agent to Clarify Yam Vinegar by Response Surface Methodology
WANG Mei-hong, CHEN Shan-min, XU Yang, JIANG He-ti
2021, 42(1):138-143. DOI: 10.13386/j.issn1002-0306.2020030159
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Optimization and Characteristic Analysis of Apple Hot-air Drying Process
WANG Di-fen, YUAN Ya, WEI Juan, ZHANG Chong, YANG Lu-wei
2021, 42(1):144-148,155. DOI: 10.13386/j.issn1002-0306.2020030054
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Extraction Process Optimization and Physicochemical Properties of Polysaccharide from Wheat Germ Modified by Steam Explosion
HU Lei, YE Peng, PENG Zi-mu, ZHANG Min, LIU Rui, WU Tao, SUI Wen-jie
2021, 42(1):149-155. DOI: 10.13386/j.issn1002-0306.2020040256
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Optimization of Fermentation Process and Antioxidant Activity of Polygonati Rhizoma-Jujubae Fructus Fruit Wine by Response Surface Methodology
SONG Yi-jun, GUO Tao, LIU Shi-jun, LV Hui-feng, XU Na-na, YE Jian, JIAO Hui, HE Ru-meng
2021, 42(1):156-161. DOI: 10.13386/j.issn1002-0306.2020030175
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Optimization and Kinetics of Thermal Air Drying of Guava
YIN Ai-guo, CHEN Luo-Hua-zhou, TANG Zhi-mei, ZHANG Zhong
2021, 42(1):162-173,181. DOI: 10.13386/j.issn1002-0306.2020020183
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Optimization of Ultrasonic-assisted Extraction Process for Total Triterpenoids from Lonicera confuse and Its Antibacterial and Antioxidant Activity
JING Bing-nian, WEI Lei, ZHOU Yong, FAN Yi, LIU Yu-qing, WANG Xue-fang, CHEN Fei, ZHANG Hua-nan, MA Yan-ni, WANG Wei
2021, 42(1):174-181. DOI: 10.13386/j.issn1002-0306.2020030330
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Formulation Optimization of Freeze-Drying Protectant for Probiotics Powder by Vacuum Freeze-Drying
CHEN Sheng-jie, GAO Xiang, YUAN Rong-yu
2021, 42(1):182-187,196. DOI: 10.13386/j.issn1002-0306.2020020317
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Optimization of Processing Technology of Burdock Tea and Antioxidant Activity of Its Polysaccharides in Vitro
DONG Yu-wei, XUE Yun, ZHANG Wen-jing, MIAO Jing-zhi, LIU Fei, LI Wei, MENG Dong
2021, 42(1):188-196. DOI: 10.13386/j.issn1002-0306.2020030007
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Process Optimization of Soluble Antioxidant Dietary Fiber Extracted from Spongy Layer of Guanxi Honey-pomelo Peels by Ultrasonic Assisted Enzymatic Method
XUE Shan, XIAO Xia, XIE Jian-shan
2021, 42(1):197-203,210. DOI: 10.13386/j.issn1002-0306.2020030050
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Optimization of the Sterilization Process of Slightly Acidic Electrolyzed Water and Its Effect on the Storage Quality of Yunnan Fresh Rice Noodles
ZHOU Zhi-yu, LUO Zheng-ya, GAO Qing, HE Jin-song
2021, 42(1):204-210. DOI: 10.13386/j.issn1002-0306.2020030389
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Optimization of Ultrasonic-Assisted Extraction of Polyphenols in the Purple Passionfruit Leaves by Response Surface Methodology and Its Antioxidant Activity
HE Yin-ju, ZHANG Xuan-jun, YANG Zai-bo, PENG Xin-mei, MAO Shen-fa
2021, 42(1):211-216,226. DOI: 10.13386/j.issn1002-0306.2020030146
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Removal of Natural Deep Eutectic Solvents on Heavy Metals in Porphyra haitanensis and Its Effects on Its Quality
YANG Xi, XU Yong-qiang, ZANG Yuan-yuan, CHEN Zhi-gang
2021, 42(1):217-226. DOI: 10.13386/j.issn1002-0306.2020030186
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pH Responded Colorimetric ELISA for Sensitive Detection of Salmonella Choleraesuis in Milk
LI Qian-ying, ZHANG Kang-kang, ZHOU Yao-feng, HUANG Xiao-lin, LI Xiang-min, XIONG Yong-hua
2021, 42(1):227-232. DOI: 10.13386/j.issn1002-0306.2019100100
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Detection of Nine Organotin Compounds in Seafood by Dispersive Solid Phase Extraction Combined with Gas Chromatography Mass Spectrometry
WANG Heng, HU Hong-mei, GUO Yuan-ming, JIN Yan-jian, YANG Cheng-hu
2021, 42(1):233-238. DOI: 10.13386/j.issn1002-0306.2020030184
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Determination of Thirteen PFCs in Animal-derived Food by Improved QuEChERS Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
WANG Ying, DU Si-yu, ZHANG Hong, ZHANG Yu-hui, LI Ling, WANG Yan-hong, LI Guo-chen
2021, 42(1):239-249. DOI: 10.13386/j.issn1002-0306.2020030192
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Analysis of Aroma Components of Alternative Tea for Acacia Robinia Pseudoacacia Flowers in Different Processing Techniques
LIU Wei, ZHANG Yong-rui, LU Jing, GUO Gui-yi, CHEN Yi
2021, 42(1):250-256. DOI: 10.13386/j.issn1002-0306.2020040062
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Effects of Different Cooking Methods on the Quality and Volatile Aroma Components of Wrapped Pork Chops
LIU Shu-ping, FANG Wei-jia, SHI Chang-bo
2021, 42(1):257-265,270. DOI: 10.13386/j.issn1002-0306.2019120288
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Optimization of HPLC Method for Determination of Lactulose in Liquid Milk
LI Sheng-nan, ZHANG Min-jie, HU Hao-xin, FENG Pei-yan, ZENG Jing, WEI Xiao-qun
2021, 42(1):266-270. DOI: 10.13386/j.issn1002-0306.2020030194
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Effects of Tea Processing Procedures on Chemical Components and Antioxidant Activity of Coffee Leaves
JI Da-yi, DING Jian, TIAN Yu, MA Hai-le, SHAN Yun-hui, CHEN Xiu-min
2021, 42(1):271-280. DOI: 10.13386/j.issn1002-0306.2020030337
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Effects of Different Growth Stages on Physicochemical Properties of Dandelion
CHI Xiao-jun, SONG Guang-chun, DUAN Xi, WU Fan, YUE Feng-li
2021, 42(1):281-285. DOI: 10.13386/j.issn1002-0306.2020030161
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Indirect Competitive ELISA for Detection of Amantadine,Rimantadine and Soramantadine in Chicken and Duck Meat
CUI Nai-yuan, LIU Yi-fei, WANG Ping, WU Xia-jun, LIU Wei, XING Wei-wei, MA Li-cai
2021, 42(1):286-291. DOI: 10.13386/j.issn1002-0306.2020030366
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Determination of Free Amino Acid Compositon in Phrynium rheedei by Pre-column Derivatization HPLC and Flavor Quality Evaluation
HUANG Yuan-he, HUANG Yu-zhuo, PAN Qiao-dan, LU Hai-feng, HUANG Jian
2021, 42(1):292-296,303. DOI: 10.13386/j.issn1002-0306.2020030183
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Fresh-keeping Effect of Slurry Ice on Farmed Pseudosciaena crocea
ZHAO Si-min, BEI Wen-ge, BAO Ze-yang, GUAN Feng, YUAN Yong-jun
2021, 42(1):297-303. DOI: 10.13386/j.issn1002-0306.2020030215
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Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage
WANG Zu-lian, CHEN Qing, GAO Jia, LUO Fang-yao, TANG Yue-ming, TIAN Yu-xiao, GUO Yun-jian
2021, 42(1):304-311. DOI: 10.13386/j.issn1002-0306.2020030031
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Effect of Rye Polyphenol on Functional Properties of Loach Myofibrillar Protein during Superchilling Storage
GUO Li-fang, WU Xiao-huai, YAN Yan, SHEN Zhen-guo
2021, 42(1):312-316. DOI: 10.13386/j.issn1002-0306.2020030358
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Effect of in Vitro Digestion on Antioxidant Activity of Salmon Skin Collagen Oligopeptides
LIU Wen-ying, ZHANG Ming-hao, GAO Li-hui, FENG Xiao-wen, LI Guo-ming, GU Rui-zeng
2021, 42(1):317-321. DOI: 10.13386/j.issn1002-0306.2020030001
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Effect of Pumpkin Dietary Fiber on Blood Lipid on Hyperlipidemic Rats
LIU Jing-yi, SHI Xiao-ling, CHEN Xiao-ai, TANG Niang, ZHOU Ai-mei
2021, 42(1):322-327,333. DOI: 10.13386/j.issn1002-0306.2020020323
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Protective Effects of Sporoderm-broken Spore Powder of Haematococcus pluvialis on Liver and Kidney of Type 2 Diabetes Rats
BI Cui-cui, LIU Yin-lu, YANG Li-tao, WEI Fen-fen, LI Yong-chao, ZHANG Bo
2021, 42(1):328-333. DOI: 10.13386/j.issn1002-0306.2020020325
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Stability of Total Nutrient Emulsion of Food for Special Medical Purpose by Particle Analysis
HAN Li-li, SUN Feng-yi, CHEN Zhao-qing, WANG Xue-min, ZHOU Hao, ZHANG Yan, HE Mei, LIU Lu
2021, 42(1):334-341,347. DOI: 10.13386/j.issn1002-0306.2020020176
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Immunomodulatory Effects of Peptides from Deer Fetus on RAW264.7 Macrophages
ZHANG Kai-yue, LI Chun-nan, LAN Meng, WANG Ya-ping, YIN Xin-xue, ZHANG Hui, GAO Xiao-chen
2021, 42(1):342-347. DOI: 10.13386/j.issn1002-0306.2019110029
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Effects of Inulin on Quality of Quick-frozen Cooked Noodles and Hypolipidemic and Hypolycemic Effect of Ta-er-mi and Inulin Noodles
ZHANG Ya-ming, WANG De-ping, CHEN Qin-jie, JING Si-qun
2021, 42(1):348-354. DOI: 10.13386/j.issn1002-0306.2019110036
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Review on Test Methods of Food Glycemic Responses
DING Fang-li, LIU Jia, LIN Jing, GAO Ming, WANG Qing, YUAN Peng, HAN Xiao-feng, CHEN Wei, DUAN Sheng-lin
2021, 42(1):355-362. DOI: 10.13386/j.issn1002-0306.2020030149
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Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread
LU Yun-jun, LU Li-xia, YAO Li-li, LIN Li-jun, XIONG Xiao-hui
2021, 42(1):363-367,372. DOI: 10.13386/j.issn1002-0306.2019120153
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Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation
XIANG Qi-sen, ZHANG Rong, FAN Liu-min, MA Yun-fang, LI Yun-fei
2021, 42(1):368-372. DOI: 10.13386/j.issn1002-0306.2020030152
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Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method
ZHANG Qi, HE Guo-qing
2021, 42(1):373-377,386. DOI: 10.13386/j.issn1002-0306.2019110160
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Recent Progress of Influence Factors and Synergistic Fermentation of Starters in Dairy Products
HOU Tuan-wei, DUAN Jian-ping, WU Xiao-hong
2021, 42(1):378-386. DOI: 10.13386/j.issn1002-0306.2020030171
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Study on Functional Ingredients,Functional Claims and Detection Standards of Health Food
LAN Tao, WU Qi, ZHAO Lin, YUN Zhen-yu
2021, 42(1):387-396. DOI: 10.13386/j.issn1002-0306.2020030164
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