Science and Technology of Food Industry

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2022, 43(12)
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2022, 43(12)
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Research Progress of Edible Oil Nutrition and Management Statue of Their Health Claims
CHEN Jingru, ZHAO Jinkai, WANG Chen, CHEN Xin, WANG Liming, YING Jian, MENG Qingjia
2022, 43(12):1-9. DOI: 10.13386/j.issn1002-0306.2021110368
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Detection of Total Arsenic and Inorganic Arsenic Content in Health Food Raw Materials from Different Habitats
LI Yaxian, TIAN Huaixiang, YU Haiyan, LU Zhi
2022, 43(12):10-17. DOI: 10.13386/j.issn1002-0306.2021120117
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Comprehensive Risk Assessment of Food-related Products Based on Supervision and Sampling Inspection
WANG Yulong, ZHANG Xuena, SUN Qian, XIE Min, LUO Wenhua, CHEN Zhiliang
2022, 43(12):18-26. DOI: 10.13386/j.issn1002-0306.2022010082
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Analysis of the Secondary Metabolites in Kadsura coccinea Fruit and Their Accumulation Difference in Peel, Pulp and Seed Organs
GAO Jianfei, ZHOU Wei, WEN Ximei, YANG Yan
2022, 43(12):27-35. DOI: 10.13386/j.issn1002-0306.2021100173
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Mechanism of Action of Hawthorn Leaves against Hyperlipidemia Based on Network Pharmacology and Preliminary Validation Study
LIU Xuegui, LI Zhiming, LIU Changfeng, ZHOU Jingyao, WANG Yaoyao, GAO Pinyi, LI Danqi
2022, 43(12):36-45. DOI: 10.13386/j.issn1002-0306.2021100176
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Impact of Supplement of Lactobacillus casei K17 on Fillet Tastes of Largemouth Bass Micropterus salmoides
WANG Jinsong, ZHANG Changzhuo, CHEN Yan, ZHU Zhuoying, FU Huiyu, CHEN Lanming
2022, 43(12):46-53. DOI: 10.13386/j.issn1002-0306.2021080225
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Characterization and Antioxidant Activity Analysis of Daylily Polysaccharides
LIU Yizhu, LIU Peiye, ZHAO Yumei, CAO Jiankang
2022, 43(12):54-61. DOI: 10.13386/j.issn1002-0306.2021080280
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Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting
JING Yuexin, ZHANG Qing, MA Changwei, ZHANG Jian, LI Zhenduo, LIU Xin, LIU Huihui, ZHAO Yunping, WANG Gongming, LIU Fang, QU Min
2022, 43(12):62-69. DOI: 10.13386/j.issn1002-0306.2021090002
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Effects of Four Kinds of Antioxidants on the Oxidative Stability of Xanthoceras sorbifolia Bunge Oil and Analysis of Its Fatty Acid Compositions
CHEN Jiangkui, LI Jing, YIN Chunyan, LIAN Qimeng, YE Jia
2022, 43(12):70-76. DOI: 10.13386/j.issn1002-0306.2021090033
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Functional Properties of Gluten from Different Wheat Cultivars
ZHANG Lingwen, LI Xinxin, WANG Xuefei, HU Xinyue, JI Hongfang, BI Jicai
2022, 43(12):77-83. DOI: 10.13386/j.issn1002-0306.2021090184
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Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid
KONG Weihao, GAO Lin, YAN Jingyan, ZHANG Rentang
2022, 43(12):84-91. DOI: 10.13386/j.issn1002-0306.2021090190
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Inhibition Effect and Molecular Mechanism of Hypericin on Xanthine Oxidase
WANG Min, XU Guohui, ZHAO Yiling, WANG Gangqiang, HUANG Ganhui
2022, 43(12):92-99. DOI: 10.13386/j.issn1002-0306.2021090207
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Formation of DDMP, HMF and Furfural in Caramelization and Maillard Reaction
WANG Dan, KUANG Danni, LIU Ruoyang, ZHANG Zhijun, HOU Tianyu, LI He
2022, 43(12):100-107. DOI: 10.13386/j.issn1002-0306.2021090221
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Optimization of Formula of Bovine Colostrum Immunoglobulin Thermal Protective Agent by Response Surface Methodology
YANG Hong, LIU Aiguo, LIU Lizeng, QIANG Feng, YANG Yi
2022, 43(12):108-116. DOI: 10.13386/j.issn1002-0306.2021090302
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Effects of Cold Plasma Treatment on Production and Contents of Bioactive Substances in Broccoli Sprouts
GAO Shiwei, ZHU Yumeng, WANG Qilei, CAO Qian, WANG Chengjian, LÜ Xingang
2022, 43(12):117-123. DOI: 10.13386/j.issn1002-0306.2021090309
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Screening, Compounding and Mixed Fermentation Process Optimization of Lactic Acid Bacteria against Food Spoilage Fungi
DU Yingrui, LI Shichang, FENG Tengzhu, ZHANG Yajuan, CHEN Yan, GONG Minggui
2022, 43(12):124-131. DOI: 10.13386/j.issn1002-0306.2021090312
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Influence of Heat Pre-treatment and Oxidative Pre-treatment on the Spray Dried Powder of Lactobacillus rhamnosus
ZHANG Chenchen, GUI Ya, HAN Yuemei, WA Yunchao, YIN Boxing, GU Ruixia
2022, 43(12):132-137. DOI: 10.13386/j.issn1002-0306.2021090329
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Optimization of the Technological Conditions for Glycolic Acid Production by Gluconobacter frateurii Using Response Surface Methodology
CAI Shuai, GUO Qiushuang, LIU Yan, SUN Yang, LI Hua, LIU Yupeng
2022, 43(12):138-145. DOI: 10.13386/j.issn1002-0306.2021090342
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Optimization of Fermentation Conditions of Surfactin from Bacillus subtilis by Response Surface Methodology
LI Guangyue, LI Xueling, QI Jiaojiao, ZHU Jianfeng, LAI Meilian, HU Wenfeng
2022, 43(12):146-154. DOI: 10.13386/j.issn1002-0306.2021100025
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Formula Optimization and Antioxidant Activity of High-added Tartary Buckwheat Noodles
KONG Weifeng, LI Xiuhua, SHAO Lijun, JIANG Yiting, JU Feilong, LIANG Jin, SUN Yue, CHEN Hong, LI Xueling
2022, 43(12):155-162. DOI: 10.13386/j.issn1002-0306.2021070292
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Analysis of Ultrasonic-Microwave Synergistic Enzyme Extraction of Soluble Dietary Fiber from Millet Bran and Its Antioxidant Activity
YAN Feixiang, ZHU Libin, ZHU Dan, MIAO Xinyue, NIU Guangcai, WEI Wenyi
2022, 43(12):163-172. DOI: 10.13386/j.issn1002-0306.2021080297
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Key Technology of Compound Functional Starter of Low-salt Curing Cowpea
WANG Ying, ZHANG Hui, FAN Linlin, SHI Yaping, FU Qing, WANG Fan, LIU Xiaoli
2022, 43(12):173-180. DOI: 10.13386/j.issn1002-0306.2021080365
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Optimization of Preparation of Flavoring Syrup by Impregnating Jasmine Flower with Yellow Multicrystal Rock Sugar at Low-temperature
WEI Tiantian, WEI Bo, WANG Cheng, LI Kai, XIE Caifeng, HANG Fangxue
2022, 43(12):181-187. DOI: 10.13386/j.issn1002-0306.2021090008
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Study on Aqueous Two-phase Extraction Process of Volatile Oil from Cinnamon and Its Flavor Composition
ZHANG Jia, TIAN Xue, JIA Yongxiu, ZHAN Zhijing, SUI Wenjie, ZHANG Min, LIU Rui, WU Tao
2022, 43(12):188-196. DOI: 10.13386/j.issn1002-0306.2021090009
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Optimization of Ultrasonic Combined with Enzymatic Extraction Process of Total Alkaloids from Artemisia argyi Leaves and Its Antibacterial Activity
CHEN Yang, LIAO Ziwei, TAO Juanjuan, JIANG Dan, SUN Daihua, CHEN Zhiyuan
2022, 43(12):197-205. DOI: 10.13386/j.issn1002-0306.2021090016
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Optimization of Extraction Process and Properties of Protein from Porphyra haitanensis
XU Haiju, FENG Shangkun, CHEN Zhengdong, BAO Ruohan
2022, 43(12):206-214. DOI: 10.13386/j.issn1002-0306.2021090055
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Optimization of Extraction Technology of Total Flavonoids from Passiflora edulis peel by Ultrasonic Assisted with Complex Enzyme and Its Antioxidant Activity
ZHANG Xiaomei, WANG Cong, JIN Xiaolin, HOU Yini, ZHENG Liping
2022, 43(12):215-222. DOI: 10.13386/j.issn1002-0306.2021090175
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Optimization of Extraction Process for Total Flavonoids from Abelmoschus manihot and Its Inhibitory Effect on Xanthine Oxidase
WANG Min, XU Guohui, ZHAO Yiling, WANG Gangqiang, ZHU Xiangyue, HUANG Ganhui
2022, 43(12):223-230. DOI: 10.13386/j.issn1002-0306.2021090191
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Formula Optimization of Fermented Hollow Noodles
WANG Ting, LIU Chong, ZHENG Xueling
2022, 43(12):231-239. DOI: 10.13386/j.issn1002-0306.2021090261
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Study on the Process Optimization of Quinoa Black Medlar Yogurt and Its Antioxidant Activity
WANG Juan, SUN Ruilin, LIU Xin, XIE Keying, QIAN Zhiwei
2022, 43(12):240-245. DOI: 10.13386/j.issn1002-0306.2022010075
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Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria
WANG Weiya, HUANG Ruiyu, LUO Yu, WU Shanshan, LIU Yuting, LI Jinlin
2022, 43(12):246-252. DOI: 10.13386/j.issn1002-0306.2021110004
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Bioactive Composition, Antioxidant, and α-Glucosidase Inhibition of Edible Areca catechu Waste Seed
ZHANG Peiyue, TANG Minmin, SONG Fei, LIU Can, CHEN Hua
2022, 43(12):253-260. DOI: 10.13386/j.issn1002-0306.2021090023
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Comparison of 37 Fatty Acids and Squalene in Walnut Oil and Common Vegetable Oils
JIN Chun’ai, WANG Rongcan, WANG Xinyi, JIN Meiling, WANG Yufang, LI Yali
2022, 43(12):261-267. DOI: 10.13386/j.issn1002-0306.2021090043
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Effect of Adding Compound Sugar on the Quality of Solidified Yogurt
ZHU Yuting, HU Zhihe, HUO Chenchen, MI Chunying
2022, 43(12):268-282. DOI: 10.13386/j.issn1002-0306.2021090082
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Determination of 14 Pesticide Residues in Tea by QuEChERS Combined with Ultra-performance Liquid Chromatography-tandem Mass Spectrometry
ZHU Yingjie, CAO Yanqing, MAO Jie, ZHANG Kang, DONG Fangting, HE Kun, WANG Na
2022, 43(12):283-290. DOI: 10.13386/j.issn1002-0306.2021090215
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Changes of Components Affecting Color, Aroma and Taste during the Processing of Anxi Tieguanyin
KANG Yuxin, CHEN Yongkuai, XIAO Liangde, LIAO Shuilan, ZHAO Jian
2022, 43(12):291-298. DOI: 10.13386/j.issn1002-0306.2021090283
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Comparative Study on the Green Sichuan Pepper (Zanthoxylum schinifolium) and Their Leaching Residue with Different Origins
ZHOU Zhishuai, LI Jiao, XU Liming, YANG Meng, HE Li
2022, 43(12):299-309. DOI: 10.13386/j.issn1002-0306.2021090331
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GC-MS Analysis of Constituents of Volatile Oil in Different Parts of Vitex negundo var. heterophylla
WEI Jing, TANG Lijie, LOU Xiaoyue, HOU Tingting, CHU Yuru, LIU Yan, LIU Bingbing, WANG Ning, QIAN Huiqin
2022, 43(12):310-316. DOI: 10.13386/j.issn1002-0306.2021100145
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Establishment of Highly Sensitive Determination Method for Mineral Oil Contaminants in Vegetable Oil-based Canned Fish Products
YANG Mengqi, LIU Lingling, LI Bingning, WU Yanwen
2022, 43(12):317-324. DOI: 10.13386/j.issn1002-0306.2021100291
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Changes of Trachurus japonicus Muscle Quality and Protein Physicochemical Properties during Frozen Storage and Correlation Analysis
LI Hongyue, WANG Jinxiang, LI Xuepeng, LI Jianrong, LI Tingting, LIN Hong, WANG Mingli, GUO Xiaohua, YU Jianyang, LAO Minjun
2022, 43(12):325-337. DOI: 10.13386/j.issn1002-0306.2021100278
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Effect of Rosa roxburghii Tratt Powder on Alleviating Oxidative Stress Injury of Skeletal Muscle in Overtrained Rat
ZHANG Shuaijun, TANG Yuemei, ZHANG Dading, ZHANG Jin
2022, 43(12):338-346. DOI: 10.13386/j.issn1002-0306.2021090352
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Assessment of Compound Pueraria lobate and Ophiopogon japonicus Tea on Hypoglycaemic Activity
LI Xin, CHEN Mei, XI Yi, WANG Xin, SHAN Yuanyuan, LÜ Xin
2022, 43(12):347-353. DOI: 10.13386/j.issn1002-0306.2021100113
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Analysis of Active Constituents, Antioxidant and Enzyme Inhibitory Activities of Epimedium sagittatum Extract
WANG Qinjun, WANG Cuiping, LIU Jianxin, CHEN Chen
2022, 43(12):354-360. DOI: 10.13386/j.issn1002-0306.2021100171
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Rosa roxburghii Fruit Wine Improves Glucose and Lipid Metabolism Disorder in Type 2 Diabetic Rats
AN Yuhong, ZHOU Jing, ZHU Dexing
2022, 43(12):361-368. DOI: 10.13386/j.issn1002-0306.2021100316
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Study on Protective Effects of Glycyrrhiza and Pueraria Fermentation Composition on Rats with Chronic Liver Injury
WANG Jing, LI Fengjuan, ZHANG Huapeng, LIU Jinglan, WU Like
2022, 43(12):369-376. DOI: 10.13386/j.issn1002-0306.2021110140
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Exploration and Practice of the National Top-class Undergraduate Course “Food Nutriology” Construction
YANG Ruili, SHEN Xing, XU Zhenlin, LIU Chunhong, LEI Hongtao, LI Meiying, SUN Yuanming, WANG Hong
2022, 43(12):377-382. DOI: 10.13386/j.issn1002-0306.2022020238
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Exploration and Practice of Ideological and Political Construction of Food Science and Engineering under the Background of New Engineering
XU Chunya, LIU Ru
2022, 43(12):383-388. DOI: 10.13386/j.issn1002-0306.2022030145
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Application Progress of Fluorescent Nanomaterials as Mimic Enzymes in Biochemical Analysis
GUAN Huanan, WANG Dandan, SUN Bingyu, WU Yongcun, ZHANG Yue
2022, 43(12):389-397. DOI: 10.13386/j.issn1002-0306.2021030338
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Research Progress on Anti-tumor Effects of Theaflavins
CHEN Xiaojing, ZHU Jinwei, ZHANG Chen, ZHOU Zhengjiang, YU Lihui, FANG Chongye
2022, 43(12):398-406. DOI: 10.13386/j.issn1002-0306.2021060134
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Recent Advances in Polygonatum Polysaccharides: Extraction, Isolation, Purification and Bioactivities
YANG Maohui, ZHOU Xin, QIAO Zhengwen, ZHAO Chao, GONG Xiaojian, DENG Qingfang, CHEN Huaguo
2022, 43(12):407-416. DOI: 10.13386/j.issn1002-0306.2021060142
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Advances in the Application of Cold Plasma Technology in Food Sterilization
ZHANG Guantao, ZHANG Dongjie, LI Juan, WANG Hongjiang, JIN Luda, GUAN Yuhang, XU Minlin
2022, 43(12):417-426. DOI: 10.13386/j.issn1002-0306.2021060170
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Advances in Traceability Typing and Identification of Foodborne Pathogens
LIU Yao, WEI Yuanmiao, LI Ling, YI Lunzhao, ZHAO Weiwei, SHANG Ying, CAO Jianxin
2022, 43(12):427-437. DOI: 10.13386/j.issn1002-0306.2021060191
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Research Progress on Oat Nutrients, Functional Properties and Related Products
REN Changzhong, YAN Jinting, DONG Rui, HU Xinzhong
2022, 43(12):438-446. DOI: 10.13386/j.issn1002-0306.2021060196
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Research Progress of Edible Fungal Polysaccharides
JIANG Hao, SUN Tao, YAO Haoyu, LI Xingkai, WANG Yanling, LEI Peng, WANG Rui, XU Hong, LI Sha, SUN Dafeng
2022, 43(12):447-456. DOI: 10.13386/j.issn1002-0306.2021070006
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Advances on Nutritional Functional Components and Comprehensive Utilization of Wheat Germ
LIU Yue, CHOU Jiandong, CHEN Yuezhang, ZENG Hui, ZHANG Bolin, SONG Hao
2022, 43(12):457-467. DOI: 10.13386/j.issn1002-0306.2021070110
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Current Research Status of Open-ended Questions in Food Research and Development
SHAN Bingqi, LIU Songyu, WANG Chunguang, YOU Ruihan, SONG Hao, ZHONG Kui, SHI Bolin, ZHU Baoqing
2022, 43(12):468-474. DOI: 10.13386/j.issn1002-0306.2021070201
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Research Progress on Structure-activity Relationship and Application of α-Amylase Inhibitors
LI Mengyang, CHANG Yuan, FENG Guojun, SUN Qingshen
2022, 43(12):475-485. DOI: 10.13386/j.issn1002-0306.2021080293
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Characteristics of Phospholipase D and Application in the Synthesis of Phosphatidylserine
GUO Bishan, ZHANG Mengxue, WANG Juntan, DU Rui, ZHU Haihua, XU Jun, WANG Fayun, WANG Hui
2022, 43(12):486-492. DOI: 10.13386/j.issn1002-0306.2021120005
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