Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on Umami Characteristics of Proline Dipeptides in Fish Sauce Based on STC-1 Cells Taste Sensing Model
GU Huarong, ZHANG Qimeng, MU Hongtao, ZHAO Mengbin, CHEN Yuzhu, GAO Xiangyang
2021, 42(24):1-7. DOI: 10.13386/j.issn1002-0306.2021050135
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Molecular Mechanism of Inhibition of α-Glucosidase and HMG-CoA Reductase Activities by Steviol and Isosteviol
ZHANG Jun, WANG Fang, WANG Hang, YU Ningkang, YUE Xingwang, WANG Qingqing
2021, 42(24):8-15. DOI: 10.13386/j.issn1002-0306.2021060087
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Effects of Storage Methods on the Structure and Solubility of Mung Bean Globulin
MIAO Zhiwen, ZHAI Aihua, ZHANG Dongjie, CAO Longkui
2021, 42(24):16-23. DOI: 10.13386/j.issn1002-0306.2021030264
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Effects of Maturation after Slaughter on Physicochemical Properties and Proteins Expression of Goats Meat
YU Hong, MA Xiaolin, LIU Yongfeng, ZHANG Rui
2021, 42(24):24-30. DOI: 10.13386/j.issn1002-0306.2021040045
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In vitro Digestion and Fermentation Characteristics of Polysaccharides from Camellia nitidissima Chi
GONG Wen, TANG Jie, WEI Yayuan, NING Enchuang, WEI Lu
2021, 42(24):31-39. DOI: 10.13386/j.issn1002-0306.2021040059
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Effect of Superfine Grinding on Physicochemical Properties and Microstructure of Chimonobambusa quadrangularis Shoot Powder
SHI Zao, ZHANG Fusheng, YANG Jinlai, WU Liangru, ZHENG Jiong
2021, 42(24):40-47. DOI: 10.13386/j.issn1002-0306.2021040079
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Effects of Ultrasonic-assisted Treatment on Nutrition and Edible Quality of Germinated Brown Rice
ZHU Chuang, YANG Li, XIAO Dengrong, XIAO Bin, NIE Pan, ZHONG Lingyue, SONG Lihua
2021, 42(24):48-54. DOI: 10.13386/j.issn1002-0306.2021040085
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Electrostatic Interaction of Ovalbumin-Chitosan on the Effects of Protein Structure and Thermal Properties
XIONG Wenfei, LI Ya, WANG Lifeng
2021, 42(24):55-59. DOI: 10.13386/j.issn1002-0306.2021040087
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Effects of Ultrasonic Treatment on the Structure and Physicochemical Properties of Millet Starch
LU Lanfang, Zaxilazong, WU Jinju, WANG Zhan, SHEN Wangyang, YU Bo
2021, 42(24):60-67. DOI: 10.13386/j.issn1002-0306.2021040127
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The Stability of Krill Oil Emulsion Based on Interaction of Endogenous Phospholipids with Whey Protein Isolate
ZHAO Dianbo, QIN Xiaopeng, ZHAN Haijie, DUAN Ziqiang, YU Xiao, DENG Qianchun, XIANG Qisen, ZHU Yingying
2021, 42(24):68-76. DOI: 10.13386/j.issn1002-0306.2021040132
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Study on Oil Body Emulsion Stability of Soybean Seeds after Germination
LIU Yue, SHANG Hang, WU Qinrou, FENG Xue, GUAN Mengshu, LI Jia, XU Cong, JIANG Zhanmei, JIANG Lianzhou, HOU Juncai
2021, 42(24):77-86. DOI: 10.13386/j.issn1002-0306.2021040221
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Structure Characterization and Antioxidant Activity of Polysaccharides from Amomum villosum Extracted with Alkaline Solution
WEI Zhi, RUAN Xinmei, DAI Taotao, FU Min, YUAN Jiancheng, LI Ti, CHEN Jun
2021, 42(24):87-93. DOI: 10.13386/j.issn1002-0306.2021040255
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Structural Characterization and Immunomodulatory Activities of Polysaccharides from Suillus granulatus
QI Jiayi, ZENG Ranhua, CHEN Zhongzheng, LIN Xiaorong, ZHANG Yuting, WU Jili, GAO Xiong, LI Bin
2021, 42(24):94-103. DOI: 10.13386/j.issn1002-0306.2021040309
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The Effects of Addition of Different Wines on Water Migration and Edible Quality of Braised Pork
ZHU Wenzheng, ZHANG Yifan, SHA Wenxuan, WANG Qiuyu, SHEN Dongqiang, LIU Wei, XU Yan, ZHOU Xiaoyan
2021, 42(24):104-111. DOI: 10.13386/j.issn1002-0306.2021070284
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Study on the Changes of Main Ingredients of Acacia Honey during the Ripening Process Based on Clustering Analysis and Principal Component Analysis
WU Meijia, SHE Seng, LI Hongxia, YIN Xin, ZHOU Jinhui, CHEN Lanzhen
2021, 42(24):112-118. DOI: 10.13386/j.issn1002-0306.2021070304
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Screening and Identification of Chitinase-producing Strain GXUN-20 and Optimization of Its Enzyme Producing Conditions
ZHANG Qi, WANG Yibing, SHEN Naikun, JIANG Mingguo
2021, 42(24):119-127. DOI: 10.13386/j.issn1002-0306.2021040118
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Study on the Enrichment Methods and Application of LAMP Technology for Detection of Listeria monocytogenes in Frozen Meat Products
YUE Huimin, LI Haixin, LUO Ruiping, ZHAO Liang
2021, 42(24):128-135. DOI: 10.13386/j.issn1002-0306.2021050043
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Optimization of Enzymatic Preparation Process of Hypoglycemic Peptide from Moringa oleifera Seeds by Response Surface Methodology and Its Hypoglycemic Activities Evaluation in Vitro
WEI Guangqiang, ZHAO Na, FAN Yaozhu, WANG Xuefeng, HUANG Aixiang, TIAN Yang
2021, 42(24):136-143. DOI: 10.13386/j.issn1002-0306.2021020053
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Optimization of Germination Conditions for γ-Aminobutyric Acid Accumulation and Component Analysis of Black Tartary Buckwheat
HUANG Siyuan, LUO Jiayuan, YE Junfeng, REN Yunhong, ZHANG Yazhen, DU Bing, LI Pan
2021, 42(24):144-150. DOI: 10.13386/j.issn1002-0306.2021030277
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Evaluation of Hop Drying Efficiency Based on Moisture Content Measurement with Different Variable-temperature Drying Modes
HONG Kai, YANG Yunyu, FAN Yufang, MA Weicheng, SONG Yumei, XIE Xin, MA Changwei
2021, 42(24):151-158. DOI: 10.13386/j.issn1002-0306.2021030279
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Optimization of Extraction of Polysaccharide from Hippophae rhamnoides Leaves and Its Proapoptotic Effect on CT-26 Cells
HU Panpan
2021, 42(24):159-164. DOI: 10.13386/j.issn1002-0306.2021040022
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Effect of Different Drying Methods on Functional Components and Antioxidant Activity of Heracleum moellendorffii Hance
CHI Xiaojun, WANG Zhen, LI Miaomiao, YIN Hongchen, YUE Fengli
2021, 42(24):165-171. DOI: 10.13386/j.issn1002-0306.2021040048
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Study of Reverse Solute Flux in Apple Juice Concentration by Forward Osmosis
WU Simiao, CHEN Jianming, WANG Ailian, MENG Jiao, ZHU Lingling, AN Ying, JIANG Haoyuan, LU Jilai
2021, 42(24):172-180. DOI: 10.13386/j.issn1002-0306.2021040109
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Optimization of Green Extraction Process of Total Flavonoids from Dendrobium officinale Flower
SHAO Ning, DIAO Honglin, WANG Xue, HE Zengyang, JIANG Yuting, HAN Wei, WANG Guokai, ZOU Peng
2021, 42(24):181-187. DOI: 10.13386/j.issn1002-0306.2021040216
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Process of the Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Yak Hide Protein
LI Lu, ZHANG Puxiang, HAN Pengcen, LI Jinrong, YE Xiaoying, CAI Taomin, Isaac Newton ODEI ASARE, LONG Xiaoyan
2021, 42(24):188-196. DOI: 10.13386/j.issn1002-0306.2021040218
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Preparation of Acetylated Acid-hydrolysis Modified Starch with High Degree of Substitution and Its Nanoparticles
ZHAI Qinglin, WANG Ruobing, TENG Jialu, HUA Shuxian, CHEN Jiawen, HONG Yan
2021, 42(24):197-204. DOI: 10.13386/j.issn1002-0306.2021040316
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Nutritive Quality of Walnutdried by Variable Temperature Drum Catalytic Infrared-Hot Air
QU Wenjuan, FAN Wei, ZHU Yanan, MA Haile, SHI Junling, PAN Zhongli
2021, 42(24):205-215. DOI: 10.13386/j.issn1002-0306.2021040298
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Qualitative Comparative Analysis on Influencing Factors of the Residents ’ Satisfaction Degree ——A Case Study of Food Safety Founding City
CHEN Zhiliang, SUN Lu, PAN Leiming
2021, 42(24):216-223. DOI: 10.13386/j.issn1002-0306.2021040104
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Comparative Study of Rapid Test Strips and the National Standard Method to Analyse Staphylococcus aureus in Desalted Whey Powder
DU Yazheng, LIU Hongmei, AN Xuezheng, QI Na
2021, 42(24):224-228. DOI: 10.13386/j.issn1002-0306.2020080298
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Study and Application on the Method of Liquid Chromatography Quadrupole Time of Flight Mass Spectrometry for Rapid Screening of Multiple Hormone Residues in Animal Tissues
YE Leihai, YE Jiaming, QIU Juntao, ZHONG Shihuan, HUANG Nan, ZHAN Yuecheng, HE Bin, WANG Qingling
2021, 42(24):229-238. DOI: 10.13386/j.issn1002-0306.2021030099
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Evaluation of Uncertainty in Determination of Ethyl Carbamate Residues in Chinese Baijiu by UPLC-Q/Orbitrap HRMS
YANG Junlin, CHENG Pingyan, JIANG Lili, FENG Xiaobing, XIONG Xiaotong, YIN Yanyan, HU Feng, WANG Diqiang, ZHONG Fangda
2021, 42(24):239-246. DOI: 10.13386/j.issn1002-0306.2021030281
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Evaluation of Nutritional Quality and Antioxidant Properties of Inner and Outer Scales of 7 Species of Lilies
LUO Yaohua, WANG Xinyu, CHEN Sheng, ZHANG Dali, JIANG Bing, DING Shenghua
2021, 42(24):247-255. DOI: 10.13386/j.issn1002-0306.2021030292
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Composition and Activity Analysis of Supercritical CO2 Extract from Zanthoxylum bungeanum Residue
ZHAO Huijuan, XU Tengteng, ZHAO Nan, LIU Zunying
2021, 42(24):256-262. DOI: 10.13386/j.issn1002-0306.2021040083
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Analysis of Biogenic Amines and Related Quality Indexes of Commercial Dry Salted Fish in the East China Sea
TAO Yaohong, TANG Haiqing, OU Changrong, ZHU Junqiao
2021, 42(24):263-270. DOI: 10.13386/j.issn1002-0306.2021040092
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Correlation between Meat Quality and Muscle Fiber Types of Tibetan and Large White Pigs
LIU Fan, YIN Zhikang, LIU Hui, CUI Zhiyong, YAN Jing, WU Juqing, GU Xuedong, ZHANG Li, MA Yuan, LI Chunbao
2021, 42(24):271-277. DOI: 10.13386/j.issn1002-0306.2021040135
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Effect of Clove Oil-chitosan Composite Film Coating on Qualities of Fresh-cut Melon
SHI Yue, LI Yue, WANG Yubin, MA Yue, ZHAO Xiaoyan, ZHANG Chao
2021, 42(24):278-283. DOI: 10.13386/j.issn1002-0306.2021030294
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Preparation and Application of Phase Change Cold Storage Material by Inverse Suspension Polymerization
KONG Qi, MU Honglei, HAN Yanchao, CHEN Hangjun, WANG Shaojin, GAO Haiyan
2021, 42(24):284-292. DOI: 10.13386/j.issn1002-0306.2021030350
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Study on Bacteriostasis of Purple Potato Anthocyanin and Its Fresh-keeping Effect on Strawberry
ZHANG Haixia, BAO Liang
2021, 42(24):293-298. DOI: 10.13386/j.issn1002-0306.2021040042
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Effects of Clove Extract on the Quality of Marinated Pork Trotters during Storage
CHEN Hongsheng, PAN Deyin, MA Jinming, YANG Yuru, NIU Baihui, DIAO Jingjing
2021, 42(24):299-305. DOI: 10.13386/j.issn1002-0306.2021040258
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Effect of Slow-release 1-Methylcyclopropene Treatment on Shelf Quality of ‘Anjou’ Pears after Controlled Atmosphere Storage
LI Xiaojuan, NIE Yuhong, ZHI Huanhuan, DONG Yu
2021, 42(24):306-312. DOI: 10.13386/j.issn1002-0306.2021040330
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Hepatoprotective Effect of Refined Plysaccharide from Lactarius volemus Fr on Alcohol-induced Acute Liver Injury in Mice
WANG Qiuyan, DING Huimin, ZHU Yanan, HUANG Xinyue, TAO Mingxuan
2021, 42(24):313-319. DOI: 10.13386/j.issn1002-0306.2021010251
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Influences of Glycosidic Bonds in Flavonoids from Tartary Buckwheat on Glucose Uptake in C2C12 Myotubes
WU Weijing, QIU Ju, WU Lanlan, ZHU Hong, MA Guoyu, XIE Wen
2021, 42(24):320-326. DOI: 10.13386/j.issn1002-0306.2021020219
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Protective Effects of Fermented Wheat Bran Polysaccharides against Oxidative Stress Induced by Diquat of Spleen in Weaned Rats
WANG Qin, WANG Wenwen, WANG Yuan, DUAN Yuanxiao, AN Xiaoping, QI Jingwei
2021, 42(24):327-333. DOI: 10.13386/j.issn1002-0306.2021030127
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Hypolipidemic Effect and Liver Protection of Irpex lacteus Fermented Tea in Vivo
WEI Yanye, JIANG Mingguo, DENG Liyao, LIU Cong, GAO Caimi, XIA Yuhong, LIU Hongcun, CHEN Linmeng, YANG Lifang
2021, 42(24):334-339. DOI: 10.13386/j.issn1002-0306.2021030168
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Thrombolytic Effect of Nattokinase and Its Mechanism
YAN Quanxiang, FENG Li, XU Feng, WU Hao
2021, 42(24):340-346. DOI: 10.13386/j.issn1002-0306.2021030178
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Anti-hyperuricemic and Anti-gout Effects of Olive Juice Freeze Dried Powder in Rats
ZHANG Bingsen, ZHAO Ze’an, LI Yongmei, LI Lu, LAN Qunsheng, PANG Jianxin, WU Ting
2021, 42(24):347-353. DOI: 10.13386/j.issn1002-0306.2021030330
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Inhibitory Effect of Lactobacillus plantarum KFY02 Fermented Lemon Juice on Obesity and Intestinal Regulation in Mice Fed with High-fat Diet
ZHANG Jing, QIU Wei, HUANG Yue, ZHAO Xin, YANG Bing
2021, 42(24):354-362. DOI: 10.13386/j.issn1002-0306.2021080116
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Innovation and Exploration of the Double Helix Teaching Mode of Food Preservation Curriculum Group
LUO Zisheng, YE Xingqian, WANG Lei, LIU Donghong, LI Li
2021, 42(24):363-366. DOI: 10.13386/j.issn1002-0306.2021090081
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Research Progress on Non-enzymatic Browning Mediated by Polyphenols in Fruit and Vegetable Juice
YANG Zihan, CHEN Dandan, JI Junfu, CHEN Fang, LIAO Xiaojun, WU Jihong, MA Lingjun, HU Xiaosong
2021, 42(24):367-375. DOI: 10.13386/j.issn1002-0306.2020080207
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Research on the Application of Polysaccharides in the Preparation of Artificial Meat
ZHU Furong, HUANG Junyi, ZHANG Zhi, ZHOU Hui, ZHOU Kai, XU Baocai
2021, 42(24):376-382. DOI: 10.13386/j.issn1002-0306.2020090074
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Research Progress on Inhibition Mechanism and Application Mode of Essential Oil to Aspergillus flavus
WANG Ping, LIU Yang, FENG Yingxuan, YU Miao
2021, 42(24):383-395. DOI: 10.13386/j.issn1002-0306.2020100178
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Bacteriocins and Polysaccharides from Bifidobacterium, Lactobacillus and Bacillus
YU Zhaorui, ZHAO Xin, QIU Feng
2021, 42(24):396-406. DOI: 10.13386/j.issn1002-0306.2020100264
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Preparation of Plant Functional Polypeptide and Its Application in Food
LIU Wanyue, LV Peixuan, YANG Yameng, XU Jianping, ZHOU Xiaohong
2021, 42(24):407-416. DOI: 10.13386/j.issn1002-0306.2020110038
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Food Color Evaluation and Application in Food Industry
YANG Zhaotian, LI Fangwei, WANG Zhenhao, ZHANG Xinyue, CAO Jiarui, ZHANG Yan
2021, 42(24):417-423. DOI: 10.13386/j.issn1002-0306.2020110045
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Research Progress on Preparation, Characterization and Application of Polysaccharide Nanomaterials in Edible Coating of Fruits and Vegetables
HUANG Jin, CUI Chaojing, HAN Xue, HAO Jianxiong, ZHAO Dandan
2021, 42(24):424-433. DOI: 10.13386/j.issn1002-0306.2020110068
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Preparation of Nano-cellulose and Its Application in Food Field
DONG Xiuyu, TANG Shiying, YANG Heqi, ZHOU Xin, LI Xinwei, ZHAO Ziyin, WANG Qiukuan, ZHOU Hui, CONG Haihua, WU Long
2021, 42(24):434-444. DOI: 10.13386/j.issn1002-0306.2020110291
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Recent Advances in the Application of Ultrasonic Technology in the Curing of Meat Products
LIU Rui, LI Yajie, LU Xinyi, KANG Dacheng, WU Mangang, YU Hai, GE Qingfeng
2021, 42(24):445-453. DOI: 10.13386/j.issn1002-0306.2020120001
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Research Progress of Plant Flavonoids Regulating JNK Signal Pathway to Intervene with Oxidative Stress-related Diseases
SONG Xinyu, LI Dapeng
2021, 42(24):454-460. DOI: 10.13386/j.issn1002-0306.2020120005
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