Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Nutritional Quality and Preliminary Investigation of Processing Characteristics for Main Soybean Cultivars
NIE Ying, XING Ya’nan, HUANG Jiazhang, XIAO Xiaohong, LIU Rui
2021, 42(17):1-7. DOI: 10.13386/j.issn1002-0306.2020110123
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Correlation between in Vitro Anti-inflammatory Activity and Amino Acid Composition of Deer Sinew before and after Enzymolysis
ZHI Hui, LAN Meng, YIN Xinxue, YANG Xiaoqian, ZHANG Hui, LI Jingfeng
2021, 42(17):8-15. DOI: 10.13386/j.issn1002-0306.2020110152
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Analysis on Chemical Components in Toricellia Angulata Oliv.var.intermedia (Harms) Hu by HPLC-HESI-HRMS
HAN Zhongyao, HU Enming, DENG Xiankuo, LI Yan, ZHANG Linsu, CAO Fang, CHEN Jianyu, ZHOU Fujun
2021, 42(17):16-23. DOI: 10.13386/j.issn1002-0306.2020110190
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Quality Determination and Correlation Analysis of Mulberry Fruits during Different Development Stages
QIAO Jian, LI Guopeng, DU Liqing, WEI Changbin, LI Tianzi, MA Zhiling
2021, 42(17):24-29. DOI: 10.13386/j.issn1002-0306.2020110206
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Simulation of Drying Process of Traditional Dried Squid by Hot Air and Evaluation of Its Flavor Consistency
WANG Xiaoyuan, LIANG Xu, MA Yunjiao, GUO Yu, DU Ming, XU Xianbing
2021, 42(17):30-37. DOI: 10.13386/j.issn1002-0306.2020110217
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Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha
MIAO Feng, WANG Junyi, ZHU Haiyan
2021, 42(17):38-46. DOI: 10.13386/j.issn1002-0306.2020120109
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Composition Analysis and Inhibitory Effect against α-Amylase and α-Glucosidase of Acorn Kernel Extractions
LIANG Zongyao, WEI Yuanyuan, REN Weiwei, LI Minmeng, LIU Jing, DUAN Xuchang
2021, 42(17):47-55. DOI: 10.13386/j.issn1002-0306.2020120118
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Maillard Reaction between Soybean Protein Isolate（SPI）and Chitosan Oligosaccharide (COS) in Dry State and Products Characterization
LI Kangyu, JIANG Ling, TENG Jing, XU Zhenzhen, XIAO Junxia
2021, 42(17):56-63. DOI: 10.13386/j.issn1002-0306.2020120147
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Effects of Different Moisture Content on the Mechanical Properties of Compound Sheeting Dough Sheet and the Quality of Cooked Noodles
LIU Jianfei, ZHENG Xueling, LIU Chong
2021, 42(17):64-69. DOI: 10.13386/j.issn1002-0306.2020120176
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Effects of Cold Plasma Sterilization on Shelf Life and Flavor Quality of Salted Duck
WANG Chen, QIAN Jing, SHENG Xiaowei, WANG Xiaoting, YAN Wenjing, ZHANG Jianhao
2021, 42(17):70-77. DOI: 10.13386/j.issn1002-0306.2021010031
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Structure and Biological Activities in Vitro Analysis of Polysaccharide from Coconut (Cocos nucifera L.) Haustorium
ZHANG Yufeng, CHEN Yingxian, WEN Yuanfen, TANG Minmin, SONG Fei, ZHU Tingting, ZHANG Youlin
2021, 42(17):78-84. DOI: 10.13386/j.issn1002-0306.2021010204
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Study of the Removal Chlorpyrifos in Apples and the Degradation Pathway
WUYUN Dalai, HAO Jianxiong, LIU Haijie
2021, 42(17):85-93. DOI: 10.13386/j.issn1002-0306.2021020129
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Optimization of Fermentation Conditions and Enzymatic Characteristics of the Cholesterol Esterase from Pichia pastoris
QUAN Haoyan, WANG Peng, WEI Zhengpeng, DU Chunying, SHEN Zhaopeng, ZHANG Jingliang, QIAO Leke
2021, 42(17):94-99. DOI: 10.13386/j.issn1002-0306.2020110102
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Effect of Calcium Ions on the Freeze-drying Resistance of Lactobacillus plantarum LIP-1
SUN Ruiyin, WANG Ruixue, E Jingjing, YAO Caiqing, HE Zongbai, ZHANG Qiaoling, CHEN Zichao, MA Rongze, BAO Qiuhua, WANG Junguo
2021, 42(17):100-106. DOI: 10.13386/j.issn1002-0306.2020110151
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Comparative of Surface Layer Proteins Extraction Methods for Lactobacillus
WANG Yanyang, BIAN Mingming, KANG Yuanyuan, ZHANG Shaobing, MENG Jun
2021, 42(17):107-112. DOI: 10.13386/j.issn1002-0306.2020110162
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Optimization of Fermentation Technology of Daqu Mulberry Leaf Tea by Response Surface Method and Principal Component Analysis
HE Jianxin, HU Yanling, HE Wenshan, LEI Shihan, LIU Shiyong, LUO Shiyang, QU Tingqi
2021, 42(17):113-119. DOI: 10.13386/j.issn1002-0306.2020110166
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Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu
DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou
2021, 42(17):120-128. DOI: 10.13386/j.issn1002-0306.2020110244
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Molecular Modification of D-lyxose Isomerase with Weak Acid Characteristic and D-mannose Production
CHEN Ming, WU Hao, ZHANG Wenli, MU Wanmeng
2021, 42(17):129-137. DOI: 10.13386/j.issn1002-0306.2021020066
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Optimization of Fermentation Technology of Purple Potato Wine and Dynamic Changes of Anthocyanin and Color in Main Fermentation Period
LI Shuiling, ZHAO Hongqian, WANG Wenxiu, MA Qianyun, LIU Yaqiong, WU Jingjing, SUN Jianfeng
2021, 42(17):138-144. DOI: 10.13386/j.issn1002-0306.2020060151
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Preparation of Antioxidant Peptides from Tea Residue and Its Antioxidant Activity
WANG Nannan, WANG Jingrui, LI Lu, LI Yan, XIE Xin’an
2021, 42(17):145-152. DOI: 10.13386/j.issn1002-0306.2020110114
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Optimization of Preparation Process of Vaterite Calcium Carbonate and Effect of Chitinase on Calcium Carbonate
LV Fengjiao, GUO Yue, XU Lu, SHI Wen, WEI Yuhong, SUN Lidan, XIE Xiaolan
2021, 42(17):153-160. DOI: 10.13386/j.issn1002-0306.2020110141
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Optimization of Processing Technology and Analysis of Volatile Components of Tartary Buckwheat Chips
DAI Yanjun, WANG Chun, BAO Yuting, ZHU Yina, SUN Yue, LI Xueling, LIANG Jin
2021, 42(17):161-169. DOI: 10.13386/j.issn1002-0306.2020110185
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Study on the Technology of Extracting Fucoxanthin from Hizikia fusiforme by Cyclic Ultrasound
JIN Xudong, WANG Junqi, CAO Chaoqing, WANG Bi, DING Haomiao, WANG Caisheng, QIAN Guoying
2021, 42(17):170-178. DOI: 10.13386/j.issn1002-0306.2020110256
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Strengthening Nisin Production by Using the Coupling Technology of Foam Fractionation and Microcapsule Cells Immobilizing Two Strains Fermentation
ZHOU Jingping, LIU Wei, YANG Chunyan, YIN Hao, LU Ke
2021, 42(17):179-186. DOI: 10.13386/j.issn1002-0306.2020120101
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Preparation and Properties of Anthocyanin Microcapsules from Passiflora edulis Rind by Complex Coacervation
SUN Xue, ZHANG Rui, FAN Fangyu, GUO Lei, ZHANG Xuechun
2021, 42(17):187-193. DOI: 10.13386/j.issn1002-0306.2020120144
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Optimization of Hydrothermal Acid Controlled Extraction of Luteolin from Perilla Stem by Response Surface Methodology
TANG Fujie, WANG Xingmin, HE Mengyang, LI Xin, ZHANG Jiale, LI Qiudong, GONG Xingxin, CHEN Hongqi
2021, 42(17):194-200. DOI: 10.13386/j.issn1002-0306.2020120154
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Optimization of Ultrasonic-assisted Extraction of Corn Silk Polyphenols and Its Antibacterial Activity
REN Shida, FANG Xiaomin, LUO Yanfei, JIA Rui, LIU Qiannan, CAI Dan
2021, 42(17):201-208. DOI: 10.13386/j.issn1002-0306.2021010237
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Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk
ZHANG Yu, WANG Ying, LI Zhifang, WANG Di, ZHANG Yanli, ZUO Zhaohang
2021, 42(17):209-216. DOI: 10.13386/j.issn1002-0306.2021020126
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Effects of Different Carbon Dioxide Ratio on Volatile Organic Compounds in Fresh Chicken Wings During Storage
GUO Yiping, LI Ran, YE Keping, ZHANG Yuanyuan, WANG Xueyan, GAO Qianni
2021, 42(17):217-224. DOI: 10.13386/j.issn1002-0306.2021020095
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Simultaneous Determination of 37 Veterinary Drugs in Animal-Derived Foods by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry（UPLC-MS/MS）
TAN Gaohao, WANG Chengye, ZHENG Jinming, YIN Qingchun, XU Bin, WU Jiren
2021, 42(17):225-234. DOI: 10.13386/j.issn1002-0306.202009030
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Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species
WANG Hao, WANG Peng, YU Jiahang, ZENG Xianming, LI Zhen, SHU Jingting, ZOU Jianmin, XU Xinglian
2021, 42(17):235-240. DOI: 10.13386/j.issn1002-0306.2020100031
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Determination of Chloramphenicol, Thiamphenicol, Florfenicol and Florfenicol Amine Residues in Beeswax by Solid Phase Extraction-High Performance Liquid Chromatography-Tandem Mass Spectrometry
LEI Meikang, HOU Jianbo, PENG Fang, ZHANG Wenhua, ZHU Zitong, ZHANG Yingjun, CHEN Yujiao, XIE Wen
2021, 42(17):241-246. DOI: 10.13386/j.issn1002-0306.2020100039
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Analysis on the Isoflavone Profile and Antioxidant Activity in Vitro of Different Soybean Varieties
WANG Fuhao, HUANG Lu, XUE Chenchen, YUAN Xingxing, ZHANG Xiaoyan, GUO Luping, CHEN Xin
2021, 42(17):247-255. DOI: 10.13386/j.issn1002-0306.2020100040
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Rapid Determination and Dietary Risk Assessment of Bongkrekic Acid in Foods by SPE-HPLC
ZHONG Yuxin, CHEN Yueming, WANG Yu, HUANG Jingchu, PENG Mingjun, SU Yanyu, CHEN Jiaxin, CAI Weiyi
2021, 42(17):256-262. DOI: 10.13386/j.issn1002-0306.2020100070
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Development and Application of IMSA for Rapid Detection of Enterohaemorrhage Escherichia coli O157:H7
WANG Qi, XU Wenjuan, SHI Panpan
2021, 42(17):263-269. DOI: 10.13386/j.issn1002-0306.2020100219
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Analysis of Volatile Components on Champagne Peppermint and Japanese Peppermint Stem and Leaf Tissues
LIU Xuanxuan, ZHANG Haoyu, MA Yueling, LIU Xiaoyun, ZHANG Kunming, XIE Yufen, YU Xiaoyan, ZHANG Guangdi
2021, 42(17):270-277. DOI: 10.13386/j.issn1002-0306.2020100234
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Based on GC-IMS Technology to Analyze the Difference in Flavor Composition of Different Spice Boiling Liquids
YIN Hanliang, XIAO He, DENG Gaowen, LIU Yang, JIANG Liwen, LI Pao, WANG Jianhui
2021, 42(17):278-284. DOI: 10.13386/j.issn1002-0306.2020110117
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Rapid Screening and Determination of 20 Plant-Derived Toxins in Honey by UPLC-Q-Exactive Quadrupole-Electrostatic Field Track Trap High Resolution Mass Spectrometry
WEI Huan, LIU Jialing, LIAO Qiang
2021, 42(17):285-293. DOI: 10.13386/j.issn1002-0306.2020110234
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Effect of Temperature Fluctuation on Chemical Index and Water Holding Capacity of Salmon in Frozen Storage
ZHU Yiqun, YANG Yongan, LIU Jianfu, TIAN Jiyuan, LI Jingjing
2021, 42(17):294-300. DOI: 10.13386/j.issn1002-0306.2020100250
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Effects of Ultrasonic Treatment on the Quality and Related Enzyme Activities of Sweet Persimmon after Post-harvest
LIU Mengpei, SUN Wenwen, HAN Weijuan, FU Jianmin, SUO Yujing, ZONG Wei
2021, 42(17):301-307. DOI: 10.13386/j.issn1002-0306.2020110118
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Effects of Salicylic Acid Treatment on Reactive Oxygen Species Metabolism and Phenylpropanoid Pathway in Rosa sterilis
DONG Boyu, TANG Hongmin, YAO Qiuping, ZHU Dequan, HAN Hongqiang, ZHOU Peifu, HE Kequn, DING Xiaochun
2021, 42(17):308-315. DOI: 10.13386/j.issn1002-0306.2020110159
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Effects of Different Deastringent Treatments on the Quality of Postharvest Zhongtian Hawthorn
YIN Feilong, ZHENG Dadian, LIU Yu, GUAN Boyang, PAN Zhongtian, LIU Yunfen, SHUAI Liang
2021, 42(17):316-325. DOI: 10.13386/j.issn1002-0306.2020110182
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Effect of 1-MCP on Peach Fruit Quality and Physio-Biochemical Characteristics of 'Xiahui 8' with Different Maturity during Storage
HOU Jiadi, ZHU Lijuan, WANG Junping, LIU Shaowei, YU Zhifang
2021, 42(17):326-334. DOI: 10.13386/j.issn1002-0306.2020110201
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Analysis and Evaluation of Nutritional Components in Stipe of Morchella esculenta
ZHANG Nan, YE Jingjing, LIAO Chunhua, LUO Shuangyan, YANG Zhaoming, ZHOU Ying, TANG Zhiyi
2021, 42(17):335-342. DOI: 10.13386/j.issn1002-0306.2020060267
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Protective Effect of Forsythia suspensa Leaf Extracts on Heat-stressed Rats
WANG Lingzhi, TANG Jiankai, WANG Shuheng, JIN Xiang, ZHANG Liwei
2021, 42(17):343-349. DOI: 10.13386/j.issn1002-0306.2020090052
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Compared with the Effect of Sleep Improvement by Different Extracts from Ganoderma Lucidum Fruit Bodies in Mice
YE Huiyu, LI Qiangming, ZHANG Yuying, YANG Silin, LIU Jian, LUO Jianping
2021, 42(17):350-356. DOI: 10.13386/j.issn1002-0306.2020090275
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Study on the Antioxidant and Anti-fatigue Effect of Wheat Peptides
WANG Qianqian, DU Juan, CHEN Ming, FENG Fengqin
2021, 42(17):357-365. DOI: 10.13386/j.issn1002-0306.2020100066
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Immunomodulatory Effects of Different Edible Fungi Polysaccharide Complex on RAW264.7 Macrophages
CHEN Shuping, LI Mingzhi, DONG Nan, XU Dechang, CHEN Xiaomin, HU Jielun, ZHONG Hongguang, YAO Meixiang, NIE Shaoping
2021, 42(17):366-372. DOI: 10.13386/j.issn1002-0306.2020110143
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Protective Effect of Polysaccharides from Stachys baicalensis on Kidneys of Diabetic Disease Mice
SUN Honglai, LIU Yue, LIU Dejiang, LI Lili, N.V.Zaimenko, SHEN Jian
2021, 42(17):373-380. DOI: 10.13386/j.issn1002-0306.2021050278
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Research Progress of Allergen Proteins in Aquatic Products
FANG Yaoyan, ZHAO Shenzhi, XU Dalun, YANG Wenge
2021, 42(17):381-388. DOI: 10.13386/j.issn1002-0306.2020070207
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Research Advances in Artificial Aging Technology of Baijiu
JIANG Xiangrui, JIANG Yanming, ZHANG Juan, CAI Fengjiao, ZHANG Ruijing, XU Jian
2021, 42(17):389-396. DOI: 10.13386/j.issn1002-0306.2020070362
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Application Progress of Simulated Digestion Method in Potential Allergenicity Assessment of Food Allergens
GUO Yuman, LUO Chen, ZHI Lili, YONG Ling, HE Yajing, LI Yonghong, LIN Hong, LI Zhenxing
2021, 42(17):397-404. DOI: 10.13386/j.issn1002-0306.2020080010
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Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods
LIU Dongmei, ZHOU Ruoya, WANG Yong, CHEN Dongpo, LIU Ruonan, WANG Fengli, ZHOU Peng
2021, 42(17):405-412. DOI: 10.13386/j.issn1002-0306.2020080046
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Research Progress of Physiological Activity and Preparations of Anthocyanins
XIN Yu, SUN Jingmeng, ZHANG Weiyu
2021, 42(17):413-422. DOI: 10.13386/j.issn1002-0306.2020080078
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Research Progress of Lipase Immobilization and Its Application in Food Field
LU Xuechun, XIN Jiaying, ZHANG Shuai, WANG Yan, XIA Chungu
2021, 42(17):423-431. DOI: 10.13386/j.issn1002-0306.2020080096
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Research Progress of Protein Polypeptides Extraction and Bioactivities from Shrimp Processing By-products
XU Wensi, ZHANG Mengyuan, LI Baihua, YANG Qifu, WEI Naqiang, YANG Pinhong, ZHOU Shunxiang
2021, 42(17):432-438. DOI: 10.13386/j.issn1002-0306.2020080301
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Research Progress in the Gluten-free Bread Quality Improvement
HE Linyang, YANG Yang, CHEN Fenglian, BIAN Xin, LIU Xiaofei, SHI Yanguo, LI Xiaomei, LI Yunhui, LIU Ying, ZHANG Xiumin, TAN Bin, ZHANG Na
2021, 42(17):439-447. DOI: 10.13386/j.issn1002-0306.2020090033
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Active Ingredient of Kaempferia galanga L. and Its Application in Food Industry
XIANG Zhaobao, PING Xueli, TU Dawei
2021, 42(17):448-458. DOI: 10.13386/j.issn1002-0306.2020090040
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