Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research Progress of Non-Destructive Detection Principle and Application Effect of Biospeckle Laser Technique in Food
FENG Jia, LI Xinyu, YANG Xinyue, LI Ying, ZHAO Mengna, REN Jing, XIA Xiufang
2021, 42(19):1-7. DOI: 10.13386/j.issn1002-0306.2021030247
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Study on the Interaction between the Saponins of Ilex latifolia Thunb and Bovine Serum Albumin
JIAO Anni, YU Min, GUAN Yue, NI Shuaishuai, JIAO Lianqing
2021, 42(19):8-14. DOI: 10.13386/j.issn1002-0306.2019080180
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Separation and Purification of Kudinoside D and Its Nanoparticle Preparation and Characterization
HU Xiatian, ZHANG Fengqing, YU Min
2021, 42(19):15-20. DOI: 10.13386/j.issn1002-0306.2020090324
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Effects of Repeated Freezing-thawing on Water Holding Capacity, Protein Oxidation and Dissolution Characteristics of Tibetan Mutton during Chilled Storage
HUANG Qian, HUANG Lanlan, CHEN Lianhong, CAI Zijian, ZHOU Yuyu, MAO Yun, WANG Linlin
2021, 42(19):21-28. DOI: 10.13386/j.issn1002-0306.2020120148
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Effect of Different Light Ratio on Physiology and Main Amino acid Accumulation of Fuding-dabaicha Leaf
WANG Jiazhen, LIU Yifu, XIAO Yao, ZHOU Lingyan, ZENG Yixia, SONG Shixia, ZHAO E, QING Zhong
2021, 42(19):29-35. DOI: 10.13386/j.issn1002-0306.2020120156
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Analysis of Change of Protein and Lipid Oxidation and Flavor in Mutton during Refrigeration Storage
HE Xiaona, YANG Xiaoling, WANG Hongbo, XI Bin, WANG Fang, LI Weihong, GUO Tianfen, GAO Yaqin
2021, 42(19):36-42. DOI: 10.13386/j.issn1002-0306.2020120233
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Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods
YANG Ting, SHEN Shiyan, WANG Zhineng, YANG Liu, SHANG Shixiong, CUI Jie, YING Xiongmei
2021, 42(19):43-55. DOI: 10.13386/j.issn1002-0306.2020120282
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Antioxidant and Hypoglycemic Activities of Ethanol Extracts from Different Products of Blechnum orientale L. in Vitro
LI Rongdi, ZHUANG Yuanbei, WEI Aihong, ZHONG Wanru, ZHANG Chao, ZHANG Yong, ZHANG Shengyuan
2021, 42(19):56-63. DOI: 10.13386/j.issn1002-0306.2020120284
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Effect of Heating Method on the Characteristics of Mixed Chyme Gel
ZHANG Yiming, LI Siyi, SHEN Xiaoxi, SHI Chenhui, SHANG Hongli
2021, 42(19):64-69. DOI: 10.13386/j.issn1002-0306.2021010197
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Effect of Extrusion Process on the Nutritious and Physicochemical Properties of Purple Brown Rice Flour
FANG Haobiao, ZHENG Jingshao, YU Hongda, XU Liyi, LU Ziyang, HUANG Wei
2021, 42(19):70-77. DOI: 10.13386/j.issn1002-0306.2021010205
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Improving the Hydrophobicity of Blueberry Anthocyanins through Enzymatic Acylation Modification
HONG Senhui, YANG Xiuwen, HUANG Xiaoxue, FEI Peng
2021, 42(19):78-83. DOI: 10.13386/j.issn1002-0306.2021010208
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Composition Analysis of Urechis unicinctus Body Wall Polysaccharide and Its Enrichment and Adsorption Based on MCM-41
MA Yueyun, MA Jingying, TANG Shiying, LIU Zonghao, ZUO Yijin, WANG Qiukuan, WU Long, ZHOU Hui
2021, 42(19):84-91. DOI: 10.13386/j.issn1002-0306.2021010256
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Effects on the Drying Characteristics and Quality of Diospyros lotus L. by the Technology of Thermostatic and Subsection Temperature-Changing Hot Air Drying
PENG Xue, ZHAO Lijiao, LEI Xiaoqing, XU Huaide, REN Yamei
2021, 42(19):92-96. DOI: 10.13386/j.issn1002-0306.2021020102
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The Inhibitory Activity of Camellia oleifera Leaves Extract against 5α-Reductase and Chemical Components Analysis
CUI Xinyu, XIA Chen, JIN Meng, SU Yuan, WU Xiaoqin, SHEN Jianfu
2021, 42(19):97-105. DOI: 10.13386/j.issn1002-0306.2021030006
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Analysis of Flavor Characteristics of Five Aquatic Raw Materials Based on Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS
YU Yuanjiang, PANG Yiyang, YUAN Taojing, ZHAO Xiaoying, LIU Xiaoling
2021, 42(19):106-117. DOI: 10.13386/j.issn1002-0306.2021030193
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Breeding of High Yield β-glucosidase Yeast by Mutagenesis and Its Effect on the Aroma Characteristics of Rosa roxburghii Tratt Wine
LIU Xiaozhu, ZHANG Yuanlin, LI Yinfeng, YU Zhihai, HUANG Mingzheng
2021, 42(19):118-125. DOI: 10.13386/j.issn1002-0306.2020120115
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Identification of a Strain with Carboxylesterase and Its Enzymatic Character
ZHANG Jie, HOU Junqi, DAI Zhenyu, ZHAO Xin, HOU Xiaoge
2021, 42(19):126-134. DOI: 10.13386/j.issn1002-0306.2020120275
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Analysis of Bacterial Community Changes in Sichuan Sun Vinegar Solid-state Fermentation Process Based on High-throughput Sequencing
FENG Jieya, ZHANG Guirong, CAI Ji, LIU Jun, WEN Xueping, LIU Xuejiao, FU Junjie, LI Li
2021, 42(19):135-143. DOI: 10.13386/j.issn1002-0306.2021030041
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Recombinant Expression and Antibody Cross-reaction of the Outer Membrane Protein VP1008 and Ferric Vibrioferrin Receptor of Vibrio parahaemolyticus
LIANG Xiaxia, YUAN Qianyun, LIU Lei, GUO Shanshan, WANG Wenbin
2021, 42(19):144-151. DOI: 10.13386/j.issn1002-0306.2021030061
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Fermentation Flavor Characteristics and Chemical Characterization of Lactococcus lactis in Commercial Starters
XIE Xiang, GONG Pimin, LIU Ao, ZHANG Hongwei, TONG Lingjun, YI Huaxi, WANG Yawei, LIU Tongjie, ZHANG Lanwei
2021, 42(19):152-162. DOI: 10.13386/j.issn1002-0306.2021030196
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Study on the Preparation of Polysaccharide Lozenge from Morchella esculenta and Its Antioxidant Activity
WANG Xuemei, LONG Yefeng, LIN Yongtao, ZHOU Chusheng, KONG Yongxin, WU Siying, ZHOU Chunhui
2021, 42(19):163-172. DOI: 10.13386/j.issn1002-0306.2020110210
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Study on Preparation and Storage Stability of Whole Soybean Milk by High-pressure Microfluidizer
CHEN Jun, FANG Ruilin, LIANG Yazhen, LI Changhong, LI Yuting, DAI Taotao, LIU Chengmei
2021, 42(19):173-181. DOI: 10.13386/j.issn1002-0306.2020110215
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Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology
ZHOU Ting, LU Fangyun, HUANG Jin, WU Yujie, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying
2021, 42(19):182-189. DOI: 10.13386/j.issn1002-0306.2020120097
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Optimization of Ultrasonic-assisted Extraction Protein from the Physalis pubescens L. Seeds
MIAO Xinyue, ZHU Libin, ZHU Dan, NIU Guangcai, WEI Wenyi, NING Zhixue
2021, 42(19):190-196. DOI: 10.13386/j.issn1002-0306.2020120293
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Effect of Exogenous Additives on Gel Characteristics of Silverfish-Cod Fish Mixture
ZHANG Yiming, LI Siyi, SHEN Xiaoxi, SHI Chenhui, SHANG Hongli
2021, 42(19):197-203. DOI: 10.13386/j.issn1002-0306.2021010006
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Study on Alkaline Extraction Process Optimization of Polysaccharides from Coelomic Fluid of Phasolosma esculenta and Its Antioxidant Activity in vitro
LU Yiqiao, CHI Haibo, LI Guining, CHEN Qian, QIU Jiagang, YU Hui, FANG Xubo, CHEN Xiaoe
2021, 42(19):204-210. DOI: 10.13386/j.issn1002-0306.2021010036
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Optimization of Purification Process of Total Flavonoids from Roots of Cirsium japonicum DC. with Macroporous Resin by Response Surface Analysis and Comparison of Its Anti-bacterial Activity before and after Purification
NIU Heli
2021, 42(19):211-217. DOI: 10.13386/j.issn1002-0306.2021010058
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Optimization of Ultrasonic Assisted Aqueous Two-phase Extraction of Total Flavonoid from Loquat Flower and Its Antioxidant Activity
YANG Zijing, RAO Guiwei, WANG Lei
2021, 42(19):218-225. DOI: 10.13386/j.issn1002-0306.2021010186
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Process Optimization of Sugar-free Probiotic Preserved Kiwifruit and Analysis of Nutritional Flavor
SHANG Fanzhen, LIU Ruiling, WU Weijie, CHEN Hangjun, MENG Xianghong, GAO Haiyan
2021, 42(19):226-237. DOI: 10.13386/j.issn1002-0306.2021020074
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Optimization of Processing Conditions and Prediction of Shelf Life of Probiotic-rich Miscellaneous Bean Powder
TAO Li, HUANG Wanru, YU Lei, WEI Yihua, ZHANG Xin
2021, 42(19):238-246. DOI: 10.13386/j.issn1002-0306.2021020142
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Optimization of Preparation Process for Edible Mulberry Jiaosu Gel by Response Surface Methodology
WEI Xueqin, CHEN Meiyu, YOU Zhaowei, WEI Siyan, WU Yuqiong, PANG Jie
2021, 42(19):247-254. DOI: 10.13386/j.issn1002-0306.2021040259
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Preparation and Properties of Sanxan/Sodium Alginate Edible Composite Film
LI Xiaoyan, CAO Boqiang, YANG Hongpeng, ZHENG Liying, WU Jiang, ZHENG Shilian, HUANG Haidong
2021, 42(19):255-260. DOI: 10.13386/j.issn1002-0306.2021030219
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Analysis of Minerals Content in Older Infant Formula from Home and Abroad based on Big Date
SU Yuting, ZHANG Shufen, SHI Linlin, XING Jiali, LI Dan, HE Yi, LI Dongmei, KE Jianjun, ZHANG Shaohua
2021, 42(19):261-266. DOI: 10.13386/j.issn1002-0306.2020110131
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Changes and Correlations of Chemical Components and Quality of Moringa oleifera Leaf Tea at Different Stages of Four Fermentation Methods
GUO Gangjun, HU Xiaojing, XU Rong, MA Shangxuan, ZHANG Zubing, HE Rui, LI Haiquan
2021, 42(19):267-274. DOI: 10.13386/j.issn1002-0306.2020110260
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Identification of Red Wine Storage Years based on Electronic Tongue and EEMD-WOA-LSSVM Model
MIAO Nan, ZHANG Xin, WANG Shoucheng, LI Qingsheng, GAO Jiyong, YU Xueying, WANG Zhiqiang
2021, 42(19):275-282. DOI: 10.13386/j.issn1002-0306.2020120105
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Determination of 18 Organic Acids in Rice Flavored Liquor Fermentation Broth by High Pressure Liquid Chromatography
HAO Junguang, KE Feng, LIANG Zhenrong, ZHANG Long, DAI Ziru, SHI Shaoying, LUO Dan, LI Guanlian
2021, 42(19):283-290. DOI: 10.13386/j.issn1002-0306.2020120143
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Study of Aptamer-Based Lateral Flow Strip and Its Application for Qualitative Detection of Staphylococcus aureus
ZHANG Yunhong, PENG Yunpin, LU Chunxia, HUANG Qiao, YAN Huijuan, WEI Xue, REN Jiangtao
2021, 42(19):291-297. DOI: 10.13386/j.issn1002-0306.2020120169
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Determination of 7 Nucleosides Contents in Cortex of Morus australis, Morus cathayana and Morus alba
LI Hailing, HUANG Yanping, ZHOU You, CHEN Xubing, XU Jin, ZHOU Nong
2021, 42(19):298-306. DOI: 10.13386/j.issn1002-0306.2021010190
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Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology
JIN Wengang, BIE Lingling, PEI Jinjin, CHEN Xiaohua, WANG Jinghua, WAN Xiaohui
2021, 42(19):307-313. DOI: 10.13386/j.issn1002-0306.2021030328
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Effects of Lactobionic Acid Compound Preservative on the Quality of Chilled Meat
GAO Lihong, QIAN Guanlin, LIU Jinzhong, CHENG Jiao, SUN Jing, ZHENG Yan
2021, 42(19):314-320. DOI: 10.13386/j.issn1002-0306.2020070312
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Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L.
HUO Junwei, GAO Jing, ZHANG Peng, LI Jiangkuo
2021, 42(19):321-328. DOI: 10.13386/j.issn1002-0306.2020090055
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Preservation Effect of Polypropylene and PBAT Resin Blend Film on Flammulina velutipes
Eerdunbayaer, CHUN Yan, BAI Hefei, XU Dong, Dong Tungalag
2021, 42(19):329-335. DOI: 10.13386/j.issn1002-0306.2020110174
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Improvement the Fresh-keeping Effect of Fresh-cut Lettuce by US-NaClO-phytic Acid
MENG Xianghui, MA Xinmin, GU Hengmei, XU Linlin, SUN Rui, CHEN Ping
2021, 42(19):336-341. DOI: 10.13386/j.issn1002-0306.2021010051
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Antioxidant Effect of Dietary Fiber in the Diet of Longevity Population on C57BL/6 Mice
RAO Chuanyan, YU Xiaohan, MEI Lihua, NIE Menglin, LI Quanyang, LI Li
2021, 42(19):342-349. DOI: 10.13386/j.issn1002-0306.2020080011
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Improving Effect of Chitotriose Guanidine Hydrochloride on Insulin Resistance Cell Model
ZHENG Anna, ZHAO Mengyao, YOU Jiangshan, PAN Xiaoxu, ZHAO Liming
2021, 42(19):350-356. DOI: 10.13386/j.issn1002-0306.2020100020
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Metabolic Regulation and Mechanism of Multi-Component Resistant Starch on High-Sugar and High-Fat Model Mice
CHEN Yanjun, LIU Jiahong, ZHANG Xiang, CUI Jingai, CHEN Xiaoping
2021, 42(19):357-362. DOI: 10.13386/j.issn1002-0306.2020100085
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Effects of Rice Bran Protein on Lipid Metabolism and Its Mechanism in Rats
WANG Jilite, YONG Yaping, SU Jing, XIA Meiru, LIU Cong
2021, 42(19):363-368. DOI: 10.13386/j.issn1002-0306.2020110181
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Effects of Three Animal Oils on Acute Gastric Mucosal Injury in Rats
XIA Yunshi, SUN Yinshi, LIU Chang, LI Zhiman, JIANG Hui, WANG Zi
2021, 42(19):369-375. DOI: 10.13386/j.issn1002-0306.2020110238
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The Antioxidant Activity of Total Flavonoids from Paper Mulberry Fruits in Vitro and Its Protective Effect on CCl4-induced Brain Injury in Mice
GAO Zhili, WANG Ruiwen, CUI Jiawen, BAI Yanan, SHI Hailong, LI Yang
2021, 42(19):376-382. DOI: 10.13386/j.issn1002-0306.2021010168
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Research Progress on Microbial Antagonist Control of Biological Preservation of Fruits and Vegetables
LUO Fengfeng, FU Yue, JIANG Shuxian, HE Haiyan
2021, 42(19):383-394. DOI: 10.13386/j.issn1002-0306.2020070392
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Application of Non-thermal Processing Technology in Hypo- or Non-allergenic Infant Formula
LIU Di, CONG Yanjun
2021, 42(19):395-402. DOI: 10.13386/j.issn1002-0306.2020080026
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Research Progress on Surface-Enhanced Raman Spectroscopy Substrates for Detection of Impurities in Milk
CHEN Shuang, LI Dan, YU Haiyan, CHEN Chen, CHEN Bin, TIAN Huaixiang
2021, 42(19):403-410. DOI: 10.13386/j.issn1002-0306.2020080035
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Research Progress of Edible Film in Meat and Meat Products
ZHAO Yaying, SHI Qiao, WANG Xinrui, WANG Guiying, LIAO Guozhou, LI Hong
2021, 42(19):411-417. DOI: 10.13386/j.issn1002-0306.2020080044
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Review on Nanomaterial-based Electrochemical Aptasensors for Heavy Metal Detection in Food
SHAO Yangyang, DONG Yanjie, FAN Lixia, WANG Lei, YUAN Xuexia, ZHANG Mei, LIU Bin, LI Dapeng, ZHAO Shancang
2021, 42(19):418-428. DOI: 10.13386/j.issn1002-0306.2020080068
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Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage
WANG Huiping, ZHANG Huan, CHEN Qian, KONG Baohua
2021, 42(19):429-435. DOI: 10.13386/j.issn1002-0306.2020080312
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Characteristics of Citrus Peel Dietary Fiber and Its Application in Food
HE Yajing, CHEN Shanshan, SUN Zhigao
2021, 42(19):436-442. DOI: 10.13386/j.issn1002-0306.2020090019
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Research Progress of the Beneficial Effects of Fish Oil Supplementation on Inflammatory Aging and Related Diseases in Middle-aged and Elderly Population
JIA Hongxin, SU Miya, CHEN Wenliang, QI Xiaoyan, JIE Liang
2021, 42(19):443-450. DOI: 10.13386/j.issn1002-0306.2020090064
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Advances in Proteases Producted by Microorganisms
AI Yuqing, CHEN Songjun, QIN Juan, YU Shuang, LI Meng, ZHAO Qiancheng, LI Ying
2021, 42(19):451-458. DOI: 10.13386/j.issn1002-0306.2020100217
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