Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2022, 43(10)
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2022, 43(10)
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Determination of β-Nicotinamide Mononucleotide (NMN) in NMN Cross Border Products
ZHANG Wenyu, LAN Tao, ZHAO Xi, WU Qi, CHU Qiao, YU Congcong, WANG Dahong, ZHANG Weibing, YUN Zhenyu
2022, 43(10):1-7. DOI: 10.13386/j.issn1002-0306.2021110015
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Study on Rice Quality Evaluation Based on Multivariate Statistics
WU Yijie, MA Yinpeng, PAN Siyi, WANG Lufeng
2022, 43(10):8-15. DOI: 10.13386/j.issn1002-0306.2021120265
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Establishment of the Standard System for Evaluating the Effectiveness of Emergency Response to Food Safety Emergencies: A Delphi Consensus Study
FANG Jun, QU Jiaming, ZHANG Aijun, WU Dan, LI Zuojing, SUI Zhenyu
2022, 43(10):16-22. DOI: 10.13386/j.issn1002-0306.2021090158
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Exploring the Activity and Mechanism of Ampelopsin against Staphylococcus aureus Based on Network Pharmacology
DENG Haojian, ZENG Chunhui, CHEN Yiqing, WANG Yi, WU Guang, WEI Haihong, ZHANG Wentao, YANG Ke
2022, 43(10):23-31. DOI: 10.13386/j.issn1002-0306.2021080240
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Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products
LIU Jing, ZHAO Ya, SHI Qilong
2022, 43(10):32-42. DOI: 10.13386/j.issn1002-0306.2021110103
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Effect of Cooking Time on Quality Characteristics of Meat Powder Sausage
XU Jingxin, CHANG Jingyao, KONG Baohua, XIA Xiufang, LIU Qian
2022, 43(10):43-49. DOI: 10.13386/j.issn1002-0306.2021050206
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Chemical Composition of Arctium lappa Roots Fermented by Aspergillus niger and Its Inhibition on α-Glucosidase and α-Amylase
TIAN Sheng, WANG Yi, WU Dechao, QU Yang
2022, 43(10):50-55. DOI: 10.13386/j.issn1002-0306.2021060161
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Comparison of the Quality of Different Mulberry Varieties Planted in Sichuan
LI Jing, LI Xiaofeng, LIU Yifu, LI Yuan, WANG Xiaoqiong, BI Xiufang, LI Mingyuan
2022, 43(10):56-63. DOI: 10.13386/j.issn1002-0306.2021070196
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Research on Influencing Factors and Cleaning Effect of Forward Osmosis Membrane Fouling
SUI Shiyou, JIN Limei, ZHU Chengcheng, LI Zhijiang, XUE Lixin
2022, 43(10):64-72. DOI: 10.13386/j.issn1002-0306.2021080023
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Preparation of Angiotensin Converting Enzyme (ACE) Inhibitory Peptide from Abalone(Haliotis discus hannai) Mantle Membrane by Serine Protease in Shrimp(Litopenaeus vannamei) Digestive Gland
JI Mengya, WAN Chujun, WENG Ling, MA Ting, ZHANG Lingjing, ZHANG Qian, CAO Minjie
2022, 43(10):73-79. DOI: 10.13386/j.issn1002-0306.2021080046
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Effects of Different Particle Sizes on the Quality of Barley Flour after Superfine Grinding
REN Xiaochan, CHANG Jingyao, MA Xiaoli, KONG Baohua, XIN Ying, HU Gongshe, LIU Qian
2022, 43(10):80-86. DOI: 10.13386/j.issn1002-0306.2021080063
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Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying
ZHENG Xiaoshan, JI Hongwu, ZHANG Zewei, ZHANG Di, ZHOU Ying, TANG Zhendong, SUN Weizhen, LIU Shucheng, SONG Wenkui
2022, 43(10):87-93. DOI: 10.13386/j.issn1002-0306.2021080216
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Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters
ZHAO Honglei, XIN Ying, LIU Meiyue, CHANG Jingyao, KONG Baohua, LIU Qian
2022, 43(10):94-103. DOI: 10.13386/j.issn1002-0306.2021080228
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Comparison and Analysis of the Quality of Fermented Garlic Liquid with Different Strains
NIU Nana, GUO Lu, LUO Dan, WANG Zhenzhen, SHA Ruyi, HAN Honggeng, ZHANG Liming, DAI Jing, MAO Jianwei
2022, 43(10):104-111. DOI: 10.13386/j.issn1002-0306.2021080236
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Enzymatic Preparation and Sequence Analysis of Antioxidant Peptides from Chicken Lung
YIN Jiaqi, KANG Mingli, HAN Minyi, LI Lingyun, WANG Xiaoming, XU Xinglian
2022, 43(10):112-123. DOI: 10.13386/j.issn1002-0306.2021090176
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Preparation and Evaluation of Sweet Corn Cob Polysaccharide Nano Emulsion
WANG Xin, LUO Yu, XIU Weiye, XU Meiyu, MA Yongqiang
2022, 43(10):124-133. DOI: 10.13386/j.issn1002-0306.2021090214
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Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage
ZHANG Yaxin, WANG Fan, FU Qing, LI Shuangjian, LIU Xiaoli
2022, 43(10):134-139. DOI: 10.13386/j.issn1002-0306.2021090217
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Production of Bacillus subtilis Microbioecologics by Fermentation of Hongqu Residue
ZHANG Chen, WANG Yang, YANG Xin, PAN Dandan, HU Wenlin, SHI Xiangzhu, CHEN Bingtian, LUO Chunlian, NI Li
2022, 43(10):140-148. DOI: 10.13386/j.issn1002-0306.2021070218
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Screening, Probiotic Properties Evaluation and Application of ACE-inhibitory Peptide-producing Lactic Acid Bacteria
SONG Xiaoling, GAO Jiting, CAO Feiwei, HU Ziyi, REN Daxi
2022, 43(10):149-157. DOI: 10.13386/j.issn1002-0306.2021080212
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Isolation and Identification of a Pathogen Causing Guava Black Spot
GUO Xiyuan, LAN Heying, LIN Yan, LIU Haoliang, CHEN Tuanwei
2022, 43(10):158-164. DOI: 10.13386/j.issn1002-0306.2021080223
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Inhibitory Effect of Seven Phenolic Compounds in Fruit Peel of Pingguoli Pear on Alternaria alternata in Vitro
ZHANG Tingting, WANG Tiaolan, LI Yongcai
2022, 43(10):165-173. DOI: 10.13386/j.issn1002-0306.2021090014
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Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro
WANG Yanping, SHEN Fei, LI Junhua, QIAN Zhiwei, JIA Yanli, TANG Gaoqi
2022, 43(10):174-179. DOI: 10.13386/j.issn1002-0306.2020090200
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Microwave-Assisted Extraction of Essential Oil from Calendula officinalis L. and Its Components and Antioxidant Activity
LIU Huan, ZHAO Jutang, HE Li, LUO Haitao, XIONG Wenjun, ZOU Enkai
2022, 43(10):180-188. DOI: 10.13386/j.issn1002-0306.2021060062
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Optimization of Membrane Separation Degumming Process of Milk Thistle Oil and Changes of Fatty Acid Composition
DENG Xiaomin, XIE Jianjun, MA Xin'ai, MENG Zhiping, CHEN Xuanyu, HAN Xingxing, LIANG Yinmei, ZHU Huaxu, FU Tingming
2022, 43(10):189-197. DOI: 10.13386/j.issn1002-0306.2021070273
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Fermentation Process of Fish Sauce by Large Yellow Croaker (Larimichthys crocea) Roe
ZHOU Jing, HUO Yuming, ZHANG Huadan, DU Xiping, LIANG Peng, CHEN Lijiao, CHENG Wenjian
2022, 43(10):198-205. DOI: 10.13386/j.issn1002-0306.2021080177
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Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis
LI Zelin, WANG Qiuting, GUO Qihong, GUI Haijia, GU Dahai, WANG Xuefeng, XIAO Zhichao, WANG Guiying, FAN Jiangping
2022, 43(10):206-215. DOI: 10.13386/j.issn1002-0306.2021080186
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Separation and Purification of ACE Inhibitory Peptide from Jellyfish by Macroporous Resin
CUI Tingting, JIA Airong, ZHANG Miansong, LIU Xue, BAI Yihua, MIAO Jialin, LIU Changheng
2022, 43(10):216-222. DOI: 10.13386/j.issn1002-0306.2021080193
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Optimization of Ultrasonic-Assisted Deep Eutectic Solvent Extraction of Total Flavonoids from Corncob
LI Li, YANG Jingqi, YU Dehan, QU Nan, SUN Yue, XU Zhe
2022, 43(10):223-230. DOI: 10.13386/j.issn1002-0306.2021080197
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Study on Extraction Process of Corn Steep Liquor Protein by Response Surface Methodology and Single Cell Protein Fermentation
LUO Yangqing, WU Zenglin, LI Shengfu, ZHANG Junjie, DUAN Rui
2022, 43(10):231-237. DOI: 10.13386/j.issn1002-0306.2021080230
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Optimization of Fermentation and in Vitro Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology
LÜ Mingshou, GAO Yixin, SHI Yanguo, LIU Linlin, SUN Bingyu, ZHU Xiuqing
2022, 43(10):238-245. DOI: 10.13386/j.issn1002-0306.2021080234
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Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation
LIU Chang, ZUO Changzhou, PENG Jing, CHEN Jikun, TU Kang, PAN Leiqing
2022, 43(10):246-253. DOI: 10.13386/j.issn1002-0306.2021080285
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Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit
HU Xiang, LI Nuoxin, FENG Jianguo, ZHENG Tao, ZENG Yiqiong, FAN Yubing, YANG Yong, ZHENG Hui
2022, 43(10):254-260. DOI: 10.13386/j.issn1002-0306.2021090015
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Drying Characteristics and Kinetics of Electrohydrodynamics-Heat Pump of Banana Slices
WANG Yiman, LIU Yin, MENG Zhaofeng, DU Chenyang, HU Rusheng, CUI Xiangna, WANG Hang
2022, 43(10):261-270. DOI: 10.13386/j.issn1002-0306.2021090300
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Survey of Norovirus Genogroup II Contamination in Commercial Oysters in Guangzhou from 2020 to 2021
YANG Jiale,  XUE Liang, CAI Weicheng,  LI Yijing, GAO Junshan,  CHEN Moutong,  YE Qinghua,  WU Shi,  ZHANG Jumei,  BIE Xiaomei,  WU Qingping
2022, 43(10):271-278. DOI: 10.13386/j.issn1002-0306.2021090186
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Simultaneous Quantitative Determination of Three Flavonoids in Aspalathus linearis and Its Products by QAMS Method
LI Xiaomin, LIANG Shuming, CHEN Juying
2022, 43(10):279-287. DOI: 10.13386/j.issn1002-0306.2021070088
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Simultaneous Determination of Migration Amounts of 14 Kinds of Bisphenol Substances in Food Metal Cans and Effect of Sterilization on the Migration
ZHANG Yuling, WU Gang, GAO Hongbo, QIU Xun, YANG Xiaoming, ZHAO Qianqian, XU Tongtong, WANG Ya
2022, 43(10):288-297. DOI: 10.13386/j.issn1002-0306.2021080012
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Simultaneous Determination of Major Antibiotics Veterinary Drug Residues in Pork by UHPLC-Q-TOF/MS
PEI Fei, HAN Ping, WANG Jie, MA Ning, SU Anxiang, YANG Wenjian, HU Qiuhui
2022, 43(10):298-304. DOI: 10.13386/j.issn1002-0306.2021080169
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Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef
LIU Yang, HUANG Jia, JIA Hongfeng, FANG Xiaowei, LONG Juyi, LAN Ning
2022, 43(10):305-313. DOI: 10.13386/j.issn1002-0306.2021080198
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Analysis of Volatile Flavor Components of Virgin Coconut Oil during Normal Temperature Storage based on HS-SPME-GC-MS and Multivariate Statistical Analysis
SHI Fen, XU Jun, JIANG Zongbo, BAI Xinpeng, HUANG Huan, CHEN Xing
2022, 43(10):314-322. DOI: 10.13386/j.issn1002-0306.2021080199
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Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs
ZHAO Yuehan, HOU Zhaohua, GUO Honglian
2022, 43(10):323-330. DOI: 10.13386/j.issn1002-0306.2021080200
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Determination of the Effect of Different Stabilizers on the Stability of Passion Fruit Juice Based on Space and Time Resolved Extinction Profiles
YANG Yang, ZHENG Bingyu, ZHANG Jiangling, HU Jiamiao, LIN Shaoling
2022, 43(10):331-338. DOI: 10.13386/j.issn1002-0306.2021080226
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Analysis of Nutrient Components of Lily Bulbs from Different Origins
LANG Lixin, DOU Xiaoying, KONG Ying, WANG Huan, BAI Jinrong
2022, 43(10):339-350. DOI: 10.13386/j.issn1002-0306.2021090004
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Sharing Flavour Fingerprints Analysis of Fragrant Rice Based on GC-IMS Technology
CHEN Tong, GAO Xiaohui, YANG Ju, LIU Ping, QI Xingpu, CHENG Qianwei
2022, 43(10):351-356. DOI: 10.13386/j.issn1002-0306.2021090010
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Effect of Antibacterial Nanofiber Water-absorbent Mats Prepared by Electrospinning on the Preservation of Modified Atmosphere Packaged Chilled Meat
WANG Fang, LIU Qian, YU Dong, LIAN Junqiang, LIU Huaiwei
2022, 43(10):357-364. DOI: 10.13386/j.issn1002-0306.2021080058
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Effect of γ-PGA Coating on Storage Quality and Respiratory Metabolism of Postharvest ‘Golden Younai’ Plum Fruit
CHEN Yemei, ZHANG Shen, CHEN Fuquan, WU Guangbin, SUN Minzi, ZHANG Yixiang, CHEN Fahe
2022, 43(10):365-371. DOI: 10.13386/j.issn1002-0306.2021080185
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Anti-alcoholic and Hepatoprotective Effect of Shanxi Maojian Tea Aqueous Extract
LI Huifang, LANG Xia, CHENG Shenghui, WANG Zhishen
2022, 43(10):372-377. DOI: 10.13386/j.issn1002-0306.2021080205
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Effects of Paeoniflorin on Anxiety-like Behavior, Inflammatory Factors and Intestinal Microflora in Alcohol Withdrawal Rats
WANG Xiaolong, WU Shuang, WU Qi, WANG Jin, ZHAO Zhenglin, ZHANG Chunjing, LI Lin
2022, 43(10):378-387. DOI: 10.13386/j.issn1002-0306.2021090228
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Determination of Contents of the Main Nutritional Components, Functional Components of Akebia trifoliata Pericarp and the Antioxidant Activity of Its Extracts
ZHANG Mengqin, XU Lu, ZHANG Junbo, OU Genyou, XIANG Yuan
2022, 43(10):388-394. DOI: 10.13386/j.issn1002-0306.2021090348
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Active Components, Pharmacological Action and Application in Food Processing of Eucommia ulmoides Leaves
GONG Pin, HAN Yewen, ZHAI Pengtao, CHEN Xuefeng, ZHAI Wenjun, ZHENG Benzhong, CHEN Fuxin
2022, 43(10):395-404. DOI: 10.13386/j.issn1002-0306.2021050082
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Progress of Research on Melanin in Foods and Their Materials
SHENG Yueqi, WU Wenbiao
2022, 43(10):405-416. DOI: 10.13386/j.issn1002-0306.2021050165
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Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products
WANG Songping, ZHONG Qiang, YANG Xinyue, WAN Wei, LI Fangfei, XIA Xiufang
2022, 43(10):417-425. DOI: 10.13386/j.issn1002-0306.2021050187
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Research Process of Preparation Methods and Product Development of Tablet Candy
WANG Yaning, ZHANG Gaopeng, YE Songmei, ZHANG Anqiang
2022, 43(10):426-433. DOI: 10.13386/j.issn1002-0306.2021050259
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Research Progress of Antioxidants in Inhibiting Hemoglobin- Mediated Lipid Oxidation
CAO Jiarong, LEI Xueqing, QIN Zhiwei, LIU Ling
2022, 43(10):434-441. DOI: 10.13386/j.issn1002-0306.2021060014
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Research Progress on Biological Activity and Modification Technology of Hesperidin
ZHANG Fengting, HU Tan, PAN Siyi
2022, 43(10):442-449. DOI: 10.13386/j.issn1002-0306.2021060069
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Research Progress on Electrospun Protein-based Nanofibers
RONG Lingshuang, LI Yuxin, CAO Yungang, LIU Miaomiao, FAN Xin
2022, 43(10):450-457. DOI: 10.13386/j.issn1002-0306.2021060083
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Reaserch Progress of Lactic Acid Baceria Synbiotics
XU Jiaju, LIU Lina, DU Renpeng, ZHAO Dan
2022, 43(10):458-465. DOI: 10.13386/j.issn1002-0306.2021060095
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Research Progress on the Effect of Biological Fermentation on Brown Rice Quality
YE Yanjun, TAN Bin, QIAO Congcong, ZHANG Duqin, LIU Chun
2022, 43(10):466-474. DOI: 10.13386/j.issn1002-0306.2021060160
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Research Progress of Mitochondrial-Mediated Docosahexaenoic Acid (DHA) Antioxidation
SUN Xiaoting, XU Le, XIAO Baoping, CUI Dongyue, LIU Jingwen, LI Jian, LIN Jingyu, LI Guiling
2022, 43(10):475-481. DOI: 10.13386/j.issn1002-0306.2021060190
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