Science and Technology of Food Industry

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2022, 43(18)
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2022, 43(18)
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Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues
XIAO Tong, SU Xiaolin, ZHOU Hang, XIE Tiemin
2022, 43(18):1-11. DOI: 10.13386/j.issn1002-0306.2021120128
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Changes in Phenolics and Antioxidant Capability of Two Chinese Milk Vetch Sprouts During Germination
ZHAO Qiyan, TANG Ning, JIA Xin, CHENG Yongqiang
2022, 43(18):12-20. DOI: 10.13386/j.issn1002-0306.2021070340
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Effects of Superfine Grinding Treatment on the Physicochemical and Functional Properties of Mixed Congee Powder
ZHAO Yuhan, QIN Chang, SUN Fei, HAN Cong, CHEN Qingmin, YUE Fengli, CUI Bo, DU Yamin, FU Maorun, LI Fangrui
2022, 43(18):21-28. DOI: 10.13386/j.issn1002-0306.2021090335
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Antioxidant and Alcohol Dehydrogenase Activating Activities of Corn Glycopeptide by Ultrafiltration Membrane Classification
CONG Wansuo, WANG Xiaojie
2022, 43(18):29-35. DOI: 10.13386/j.issn1002-0306.2021090340
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Effect of Different Drying Processes on the Quality of Edible Bird's Nest
FU Longwei, LIAN Jianmei, YE Shuxian, FAN Qunyan
2022, 43(18):36-43. DOI: 10.13386/j.issn1002-0306.2021110300
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Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice
LIN Xudong, SUN Ruiyang, CUI Yan, SHANG Haitao, DENG Wenyi, LING Jiangang, XUAN Xiaoting
2022, 43(18):44-52. DOI: 10.13386/j.issn1002-0306.2021110314
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Steam Explosion Modification of Soybean Dregs to Enhance High-solid Enzymatic Hydrolysis Efficacy
JIA Yongxiu, TIAN Xue, ZHANG Jia, SUI Wenjie, ZHANG Min, LIU Rui, WU Tao
2022, 43(18):53-62. DOI: 10.13386/j.issn1002-0306.2021110316
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Effect of Low Temperature Treatment on the Quality of Jinxuan White Tea in the Early Stage of Fresh Leaves Withering
QI Junran, ZHANG Longxue, CHEN Xinying, WANG Sirui, ZHANG Lixia
2022, 43(18):63-71. DOI: 10.13386/j.issn1002-0306.2021120074
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Characterization of Taro Starch and Its Stabilized Pickering Emulsion
TU Lian, LÜ Chunqiu, WANG Jie, LIANG Qinmei, ZHONG Weihua, LIN Ying
2022, 43(18):72-79. DOI: 10.13386/j.issn1002-0306.2021120081
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Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder
QIAN Lei, YU Haiyan, LOU Xinman, TIAN Huaixiang
2022, 43(18):80-88. DOI: 10.13386/j.issn1002-0306.2021120085
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Purification and Characterization of Porcine Angiotensin Converting Enzyme 2
LIU Weiwei, ZHANG Lingjing, JI Mengya, WENG Ling, ZHANG Zhigang, LIU Guangming, CAO Minjie
2022, 43(18):89-96. DOI: 10.13386/j.issn1002-0306.2021120104
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Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork
REN Xianglei, WU Juqing, TAN Jianzhuang, BIAN Baoguo, DU Hong, LI Chunbao
2022, 43(18):97-104. DOI: 10.13386/j.issn1002-0306.2021120312
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Isolation, Purification, Identification and Oxidation Analysis of Walnut Globulin
XU Qian, CHEN Zhou, WANG Qinghua, HAN Panpan, LI Siting, MA Aijin, JIA Yingmin, ZHAN Yuanrong
2022, 43(18):105-113. DOI: 10.13386/j.issn1002-0306.2022010234
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Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends
ZHOU Jingqi, HUANG Qin, QIN Lingxiang, SUN Yan, LIU Yanqi
2022, 43(18):114-121. DOI: 10.13386/j.issn1002-0306.2022040056
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Isolation, Identification and Biological Characteristics of Postharvest Pathogens of Yuluxiang Pear
HOU Yaru, GAO Zhenfeng, YANG Zhiguo, CHEN Tian, ZHANG Yang, GUAN Junfeng, ZHANG Lixin, ZHANG Xiaoyu
2022, 43(18):122-129. DOI: 10.13386/j.issn1002-0306.2021110364
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Research on Improving the Catalytic Activity of Thermoacidophilic Type III Pullulan Hydrolase TK-PUL by Error-prone PCR
ZENG Jing, GUO Jianjun, YUAN Lin
2022, 43(18):130-136. DOI: 10.13386/j.issn1002-0306.2021120091
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Screening of Lactic Acid Bacteria with Antibacterial Activity in Soy Sauce Residue and Its Antibacterial Properties
LÜ Lei, YANG Xiaoping, WANG Ali, ZHONG Xianfeng, HUANG Guidong, ZHAO Jiale
2022, 43(18):137-144. DOI: 10.13386/j.issn1002-0306.2021120290
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Bioinformatics Analysis of the NOT5 Gene in Saccharomyces uvarum
DING Shujin, YANG Yanping, DENG Ruyou, MA Fuxian, YIN Tuo, ZHANG Hanyao
2022, 43(18):145-151. DOI: 10.13386/j.issn1002-0306.2021120309
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Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis
FU Wenqian, BAI Yujia, LIU Yuming, FENG Zuoshan, WANG Kaisheng, HUANG Tingting
2022, 43(18):152-161. DOI: 10.13386/j.issn1002-0306.2021090310
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Optimization of Ultrasonic Assisted Enzymatic Extraction Process and Analysis of Physicochemical Properties of Dietary Fiber from Camellia oleifera Meal
ZHANG Zhi, SONG Wei, YAN Jianying, XUE Hongyang
2022, 43(18):162-169. DOI: 10.13386/j.issn1002-0306.2021100124
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Optimization of Extraction Technology of Taxifolin from Fruit of Vitis davidii by Response Surface Methodology
NIU Shengyang, WANG Fengxuan, ZHANG Xiaoli, YU Linyu, SONG Jiaojiao, JIANG Jianfu
2022, 43(18):170-176. DOI: 10.13386/j.issn1002-0306.2021110149
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Ultrasound-Assisted Extraction of Polyphenols from the Mushroom of Cantharelles cibarius and Its Antioxidant Activity
HU Dongbao, HUANG Shupei, ZHU Xiaohui, SHI Weibing
2022, 43(18):177-184. DOI: 10.13386/j.issn1002-0306.2021110285
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Preparation of Ginger Peel Polysaccharide-zinc Complex and in Vitro Simulated Digestion
LI Wenwen, WANG Dan, DONG Shujun, HOU Lijing, ZHANG Xiqing, ZHENG Zhenjia
2022, 43(18):185-191. DOI: 10.13386/j.issn1002-0306.2021110294
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Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties
LÜ Chenglong, ZHU Chunyang, WANG Dong, DONG Ziyan, XIA Zihui, ZHAO Shitong, ZUO Jinxiao, TIAN Shuangqi
2022, 43(18):192-199. DOI: 10.13386/j.issn1002-0306.2021110302
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Preparation and Bioavailability of Pumpkin Skin Polysaccharide-zinc Complex
DONG Shujun, ZHANG Xiqing, LIU Xulong, MA Yue, ZHENG Zhenjia, JIANG Gaofei
2022, 43(18):200-207. DOI: 10.13386/j.issn1002-0306.2021110326
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Optimization of Extraction Process, Isolation and Characterization of Mycosporine-Like Amino Acids from Four Species of Marine Red Macroalgaes
HAN Xiu, QIAN Liangliang, CHENG Tongjie, SHEN Yan, DENG Xiaoqun, ZHU Wenxuan, SUN Yingying
2022, 43(18):208-216. DOI: 10.13386/j.issn1002-0306.2021110358
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Optimization of Synchronous Extraction Process of Oil and Polypeptide from Walnut by Aqueous Enzymatic Method and the Fatty Acid Composition Analysis of Its Oil
LIU Xuanxuan, WU Yingmin, ZHU Zhenbao, LI Daoming, WANG Jiankang, HUANG Junrong, FENG Li, CAO Yungang
2022, 43(18):217-224. DOI: 10.13386/j.issn1002-0306.2021120102
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Optimization of High-pressure Enzymatic Hydrolysis for Extraction of Dermatan Sulfate and Analysis of Its Antioxidant Activity
WANG Yubao, WANG Yucong, XIE Zhixin, ZHANG Junjie, LI Chunyu, XIE Yitong, WANG Yuqing, CHEN Xiaowei, LIU Danyi, HAN Jianchun
2022, 43(18):225-232. DOI: 10.13386/j.issn1002-0306.2021120179
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Effect of Pectin to Improve Corn Starch to Affect the Color Presentation of Paprika Red in Prepared Meat Products
WU Yongqiang, WANG Shaojia, LI Miaomiao, QI Lijun, HUANG Leyan, GAO Wei, CAO Yanping
2022, 43(18):233-240. DOI: 10.13386/j.issn1002-0306.2021120232
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HS-SPME-GC-MS Combined with Electronic Nose to Explore the Effects of Osmotic Dehydration Coupled with Drying Methods on the Volatile Compounds of Peach Chips
LONG Jie, WU Xinye, BI Jinfeng, YAO Minna, PANG Jie, LI Jiaxin
2022, 43(18):241-251. DOI: 10.13386/j.issn1002-0306.2021110341
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Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea
YAN Tingyu, LIN Jiexin, ZHU Jianxin, YE Naixing, JIN Shan, HUANG Jianfeng, WANG Pengjie, WU Qinyao, ZHENG Deyong, YANG Jiangfan
2022, 43(18):252-261. DOI: 10.13386/j.issn1002-0306.2021120202
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Comparative Analysis of Meat Quality Traits between Zhili Black Pigs and DLY Pigs
PENG Ruyan, MENG Xianhua, ZHOU Tong, CHENG Xinlong, ZHANG Xuan, ZHAO Wen
2022, 43(18):262-271. DOI: 10.13386/j.issn1002-0306.2021120270
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Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose
LI Jiaxin, WU Xinye, BI Jinfeng, GOU Min
2022, 43(18):272-282. DOI: 10.13386/j.issn1002-0306.2021120071
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Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods
HUANG Ganghua, LI Yuanda, DENG Xiujuan, SU Dan, SHEN Yuanzai, LI Yali, ZHOU Hongjie
2022, 43(18):283-292. DOI: 10.13386/j.issn1002-0306.2021120080
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Dynamic Characteristics of Inorganic Elements in Astragalus membranaceus at Different Growth Stages
ZHAO Xia, SI Jingjing, ZHAO Kunpeng, SHAO Shijun, YANG Fude, FENG Jinliang
2022, 43(18):293-299. DOI: 10.13386/j.issn1002-0306.2022010026
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Quality Analysis and Evaluation of Nine Varieties of Dried Peppers
WANG Xingbo, RAO Lei, WANG Yongtao, WU Xiaomeng, ZHAO Liang, LIAO Xiaojun
2022, 43(18):300-310. DOI: 10.13386/j.issn1002-0306.2022010251
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Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics
MO Xinliang, YANG Liang, WU Deguang, TENG Mingde, ZHONG Yanxia
2022, 43(18):311-321. DOI: 10.13386/j.issn1002-0306.2022030067
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Effect of High Pressure Homogenization on the Stability and Quality of Not-From-Concentrate Cloudy Honey Peach (Prunus persica L.) Juice
CUI Yan, GUO Jiayan, XUAN Xiaoting, LIN Xudong, SHANG Haitao, DENG Wenyi, ZHANG Tie, LING Jiangang
2022, 43(18):322-330. DOI: 10.13386/j.issn1002-0306.2021110085
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Effect of Different Thawing Methods on Quality of Prunes
WU Xinyi, PAN Zhitao, ZHU Yinfei, WANG Chao, DUAN Hanying
2022, 43(18):331-336. DOI: 10.13386/j.issn1002-0306.2021110295
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Effects of n-Butanol Treatment on Volatile Compounds of 'Pink Lady' Apple during Storage
TIAN Linping, ZHANG Qi, LI Rui, REN Xiaolin
2022, 43(18):337-345. DOI: 10.13386/j.issn1002-0306.2021120056
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Quality Change of Spicy Diced Chicken during Storage
WANG Yao, WANG Ying, WANG Ping, XU Min, CHE Zhenming, LIU Ping
2022, 43(18):346-358. DOI: 10.13386/j.issn1002-0306.2021120227
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Study on the Effect of Storage Temperature-Time Changes on Shell Egg Freshness
DAI Yan, YANG Bing, JIANG Wenming, LI Wentian, DU Huanxing, ZHANG Jing, CHANG Haijun
2022, 43(18):359-364. DOI: 10.13386/j.issn1002-0306.2022010079
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In Vivo Hypolipidemic Effect of the Compound Composition of Crataegus, Ume, Grape Skin, Wolfberry and Mulberry
LI Ying, WU Shasha, CAO Can, XU Jianwen, LIU Ying
2022, 43(18):365-370. DOI: 10.13386/j.issn1002-0306.2021110291
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Effects of Protein Nutrition Mode under Guangxi Longevity Dietary Pattern on D-Galactose Induced Aging Mice
ZHU Wenjun, DOU Junxia, ZHENG Wenxuan, MEI Lihua, MENG Ning, YU Xiaohan, HAN Kunchen, MA Jinke, LI Ruiding, LI Quanyang
2022, 43(18):371-379. DOI: 10.13386/j.issn1002-0306.2021110304
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Effect of Compound Probiotic Powder of Lactobacillus rhamnosus and Bifidobacterium lactis on the Immune Function of Mice and Its Edible Safety
ZHAO Wenting, CHEN Zhixian, ZHANG Haibo
2022, 43(18):380-389. DOI: 10.13386/j.issn1002-0306.2021120087
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Exploring the Intervention Effects of Mulberry Polyphenols on Nonylphenol-Induced Neurobehavioral Toxicity Based on Thyroid Hormone and Deiodinase
LI Zhongyi, KE Qianhua, LIU Huan, HAN Wenna, ZHU Siyu, LIU Chunhong
2022, 43(18):390-398. DOI: 10.13386/j.issn1002-0306.2021120223
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Structural Analysis and Immunomodulatory Effects of Pectic Polysaccharides Separated from Jasminum sambac Flower Waste
HUANG Hai, YANG Xiang, XIA Wei, ZHANG Wenqing
2022, 43(18):399-407. DOI: 10.13386/j.issn1002-0306.2022010106
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Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates
HUANG Ping, YUAN Meilan, ZHAO Li, JIANG Yong, BAI Chunqing, CHEN Lili
2022, 43(18):408-415. DOI: 10.13386/j.issn1002-0306.2021070205
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Research Progress of Anti-lung Cancer Effect of Quercetin in Vitro
HU Fenqing, LI Cuibai, DANG Lingjing, ZOU Cheng, ZHAO Qing, SHAO Yuefeng
2022, 43(18):416-424. DOI: 10.13386/j.issn1002-0306.2021080017
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Physiological Function of Resistant Starch and Its Application in Food
FEI Hongli, LI Zhijiang, RUAN Changqing, ZHANG Dongjie
2022, 43(18):425-432. DOI: 10.13386/j.issn1002-0306.2021080206
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Research Progress on Nutrition and Function of Coarse Grain Sprouts
CAO Yanan, XIANG Yue, YANG Sihui, REN Yuanhang, ZOU Liang, ZHAO Gang, PENG Lianxin
2022, 43(18):433-446. DOI: 10.13386/j.issn1002-0306.2021080290
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Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants
CHENG Chenyaqiong, ZHAO Pengtao, WANG Xiaoyu, WANG Shengnan, ZHAO Qinghao, DU Guorong, HUANG Ke, CHENG Yuwen
2022, 43(18):447-455. DOI: 10.13386/j.issn1002-0306.2021080291
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Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field
GAO Yuanyuan, MAMU Yasmeen, LIU Yujia, PENG Xingyun
2022, 43(18):456-464. DOI: 10.13386/j.issn1002-0306.2021080300
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Research Progress in the Regulation of Gut Microbiota on Diet-Induced Hyperuricemia
MENG Yingping, FENG Jie, WEI Hua, ZHANG Zhihong
2022, 43(18):465-473. DOI: 10.13386/j.issn1002-0306.2021090006
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Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization
CAO Mengmeng, LIU Yikun, CHEN Xing, ZOU Liqiang, LIU Wei
2022, 43(18):474-482. DOI: 10.13386/j.issn1002-0306.2021090056
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Advances in Methods of Microbial Molecular Ecology
LIU Zai, YAN Yaping, CUI Jinna, HU Jianhua, LI Yongli, ZHU Mingda, LIU Zhanying
2022, 43(18):483-492. DOI: 10.13386/j.issn1002-0306.2021090210
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Research Progress on the Chemical Composition and Intestinal Flora Regulation of Dietary Fiber from the Edible and Medicinal Plants
MU Rui, XIA Yunshi, ZHANG Yanting, BO Panpan, SUN Yinshi, WANG Zhitong, HUA Mei
2022, 43(18):493-500. DOI: 10.13386/j.issn1002-0306.2021090216
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Mechanism, Preparation, Evaluation and Related Research Progress of Plant-derived Antihypertensive Peptides
ZHU Zeyang, LI Rong, YUAN Ziyi, XUE Yong
2022, 43(18):501-508. DOI: 10.13386/j.issn1002-0306.2022030069
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