Science and Technology of Food Industry

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CN   11-1759/TS
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2022, 43(19)
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2022, 43(19)
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Research on the Construction of Quality and Safety Intelligent Supervision System of Food Contact Materials and Products
LI Qiang, DUAN Min, LIU Puzhen, HUANG Rong, ZANG Nannan
2022, 43(19):1-6. DOI: 10.13386/j.issn1002-0306.2022020013
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Review on Quality Safety Standards and Critical Control Points of Chondroitin Sulfate Sodium
ZHAO Lin, JIANG Yu, LAN Tao, WU Qi, ZHANG Mengyan, YIN Xiuwen, LIU Hongyu, YUN Zhenyu
2022, 43(19):7-13. DOI: 10.13386/j.issn1002-0306.2022030218
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Application and Research Progress of Intelligent Bionics in Food Fermentation
DAI Liangchao, WU Rina, TAO Dongbing, ZHANG Liang, ZANG Jian, WU Junrui
2022, 43(19):14-21. DOI: 10.13386/j.issn1002-0306.2021120273
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Study on the Mechanism of Mulberry Twig Improving Hyperuricemia Based on Network Pharmacology and Molecular Docking
RUAN Shiyang, CHEN Hui, ZENG Fanli, LIAO Shanggao, LUO Xirong
2022, 43(19):22-30. DOI: 10.13386/j.issn1002-0306.2021120340
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Effect of Cooling Rate on Freeze-drying Characteristics of Pear Melon Cells
ZHANG Zhe, LANG Yuanlu, WU Qiaoyan, ZHANG Zhiqiang, CHEN Jianan, JI Hongwei, TIAN Jinjin
2022, 43(19):31-42. DOI: 10.13386/j.issn1002-0306.2021120035
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Effects of Drying Methods on Microstructure of Juicy Peach
YUAN Yuejin, HAN Siming, XU Yingying, YANG Jiaqi, ZHANG Guoan, SHI Junwen
2022, 43(19):43-52. DOI: 10.13386/j.issn1002-0306.2021120157
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Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes
SHI Gangpeng, GAO Tianqi, QUE Feng, WANG Chao, QIAO Yu, SHI Liu, WU Wenjin, YU wei, DING Anzi, LI Xin, LIAO Li, XIONG Guangquan, WANG Lan
2022, 43(19):53-60. DOI: 10.13386/j.issn1002-0306.2021120165
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Effects of Chemical Modification on Physicochemical Properties, Structure and Emulsifying Stability of Forsythia suspensa Insoluble Dietary Fiber
YAN Wensheng, ZHANG Liangliang, LI Huanyang, LÜ Hailong, XU Jianguo
2022, 43(19):61-68. DOI: 10.13386/j.issn1002-0306.2021120175
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Effects of Millet Flour on Rheological Characteristics of Wheat Dought and Noodle Quality
XIN Jing, HUANG Yicheng, JI Xiangqing, YANG Dingkuan, WANG Yuchao, ZHANG Jian, LI Xiaolei, LI Dan
2022, 43(19):69-75. DOI: 10.13386/j.issn1002-0306.2021120207
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Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin
LIU Lulu, CHEN Wenxuan, LIU Xiaohui, LI Shile, XU Zhihao, CHEN Hongbin, ZHENG Zongping, WANG Baobei
2022, 43(19):76-83. DOI: 10.13386/j.issn1002-0306.2021120269
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Analysis of Volatile Substances in Sun-dried Green Tea in Menghai County Based on Electronic Nose and SPME/GC-MS Technology
LIU Xueyan, HUANG Feiyan, ZHOU Qiwu
2022, 43(19):84-91. DOI: 10.13386/j.issn1002-0306.2021120286
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Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi
HANG Yuyu, YU Shuchi, SHANG Wenhui, QI Dan
2022, 43(19):92-97. DOI: 10.13386/j.issn1002-0306.2021120308
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Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup
SUN Yifei, CUI Wenjia, WANG Wenliang, SONG Shasha, TANG Xiaozhen
2022, 43(19):98-107. DOI: 10.13386/j.issn1002-0306.2021120322
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Effect of Growth Promoting Agents on Flavor of Netted Melon
LI Lifeng, SHI Yue, LI Ting, WEN Xueshan, ZHAO Liqun, WANG Ruiqi, QIAN Jing, ZHAO Xiaoyan, ZHANG Chao
2022, 43(19):108-116. DOI: 10.13386/j.issn1002-0306.2022010027
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Effect of the Mixture of Cationic Starch and Selenized Starch on the Catalytic Activity of Starch-based Biomimetic Glutathione Peroxidase
ZHANG Ruirui, SHI Cheng, HU Hanjiao, ZHONG Shuming, ZHENG Yunying, LIANG Xingtang, YIN Yanzhen
2022, 43(19):117-128. DOI: 10.13386/j.issn1002-0306.2022010077
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Study on Structure and Properties of Hydrolyzed Rice Protein with High Emulsification Properties
YANG Zhenyu, YAN Jiakai, DUAN Yanhua, QIAO Xin, KONG Zhihao, XU Xingfeng
2022, 43(19):129-136. DOI: 10.13386/j.issn1002-0306.2022020046
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Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside
CHEN Song, ZHANG Guofang, ZHANG Tong, LIU Libo, DU Peng, LI Aili, LI Chun
2022, 43(19):137-145. DOI: 10.13386/j.issn1002-0306.2022020247
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Isolation, Identification and Biological Characteristics of Pathogenic Fungi from Kiwifruit and Pakchoi
LI Peiqi, JIANG Shan, DAI Qun, WEI Wei, LIN Jie
2022, 43(19):146-153. DOI: 10.13386/j.issn1002-0306.2021120003
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Effects of Three Peppers Varieties on Bacterial Taxa and Quality of Zhaguangjiao
XI La, XIONG Yingmei, WANG Yurong, HOU Qiangchuan, WANG Ting, YANG Ying, GUO Zhuang
2022, 43(19):154-159. DOI: 10.13386/j.issn1002-0306.2021120203
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Comparison of Metabolite Characteristics of Blueberry Jiaosu and Sea-buckthorn Jiaosu Based on Non-targeted Metabolomics Approach
YAO Peilin, LIU Mengru, YANG Ao, JIANG Jiaxuan, YAO Kun
2022, 43(19):160-166. DOI: 10.13386/j.issn1002-0306.2021120282
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Inhibitory Effects of Enterococcus faecalis Z096 on Biofilm and Quorum Sensing of Vibrio parahaemolyticus
HAN Xiangpeng, CHEN Qingying, ZHANG Xingguo, HE Shuang, ZHONG Qingping
2022, 43(19):167-176. DOI: 10.13386/j.issn1002-0306.2021120291
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Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation
HE Yangbo, LI Guolin, LI Yongfu, LUO Xingbang, LUO Qiqi, SHI Bin, DUAN Zhaoyan, LIU Ning
2022, 43(19):177-190. DOI: 10.13386/j.issn1002-0306.2021120301
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Screening and Probiotic Properties of Lactic Acid Bacteria Inhibiting α-Amylase and α-Glucosidase Activities in Camel Dairy Products
CAO Ying, HOU Min, YI Guangping, MAIERHABA·Aihemaiti, XUE Shan, CHEN Gangliang, CUI Weidong
2022, 43(19):191-201. DOI: 10.13386/j.issn1002-0306.2022020053
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Response Surface Methodology to Optimize the Process of Fermentation Powder of Cyclocarya paliurus with High Antioxidant Activity by Using Enzyme-Microorganisms Synergy Method
ZHANG Liang, LIU Yuanjie, YAN Meiting, ZHANG Chaofeng
2022, 43(19):202-210. DOI: 10.13386/j.issn1002-0306.2021110246
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Extraction Optimization, Composition Analysis of Volatile Oil from Litsea lancilimba Merr. and Its Antioxidant Activity
LIU Jie, GUO Jiangtao, LIU Yao, CHENG Chun, HUANG Kai, JIAN Lina, XU Jian, ZHANG Yongping
2022, 43(19):211-219. DOI: 10.13386/j.issn1002-0306.2021120007
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Optimization of Process of Hydrolysis of Dendrobium officinale Polysaccharide and Determination of Contents of Its Mannose
TAN Shancai, TAN Changjin, WU Xiaolan, YANG Yang, LIU Hongyan
2022, 43(19):220-227. DOI: 10.13386/j.issn1002-0306.2021120032
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Extraction Process Optimization, Active Ingredient Screening and Structure Study of Dendrobium officinale Protein
ZENG Jing, BAI Xueyuan, WANG Yue, ZHAO Daqing, WANG Siming
2022, 43(19):228-237. DOI: 10.13386/j.issn1002-0306.2021120118
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Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples
ZHANG Yuhua, MENG Yi, ZHU Jinfeng, SUN Yi, SUN Chongde
2022, 43(19):238-245. DOI: 10.13386/j.issn1002-0306.2021120133
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Optimization the Sulfur-free Drying and Color Protection Process of Lycium barbarum by Response Surface Methodology and Its Effect on Quality
WANG Xiaoyu, REN Guiping, CHENG Zhulin, CAO Longzhou, HUANG Wenshu, YANG Haiyan
2022, 43(19):246-255. DOI: 10.13386/j.issn1002-0306.2021120225
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Removal Process of Benzo(α)pyrene from Linseed Oil
ERDUNBAYAR, SUN Ping, ZHANG Huiru, ZHANG Guoqiang, YUN Xueyan, CHEN Qianru, DONG Tongliga
2022, 43(19):256-263. DOI: 10.13386/j.issn1002-0306.2021120311
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Optimization of Extraction Process of Aqueous Extract of Rehmannia glutinosa Based on Entropy Weight Method in Cooperation with Analytic Hierarchy Process and Back Propagation Neural Network with Multiple Indicators
ZHU Ziyu, XIE Yuxin, YU Yueting, ZHANG Mei
2022, 43(19):264-272. DOI: 10.13386/j.issn1002-0306.2021120331
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Optimization of Repeated Freezing-Thawing Reflux for Extraction of Polysaccharide from Hovenia dulcis and Its Antioxidant Activity
YANG Jing, LI Bo, ZHANG Yanni
2022, 43(19):273-279. DOI: 10.13386/j.issn1002-0306.2022010018
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Optimization of Preparation of Casein-derived Cholesterol-lowering Peptide by Enzymatic Hydrolysis
LIANG Xiaohui, WANG Xiaozhi, ZHAO Jiayuan, JIN Tingfei, LI Xu, LUO Mengfan, TAN Donghu, LIU Mingzhen, LUO Haibo, GUO Yuxing
2022, 43(19):280-287. DOI: 10.13386/j.issn1002-0306.2022010165
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Study on Improving the Cadmium Removal Ability of Recombinant Pichia kudriavzevii M48 Overexpressed MET14 Gene Based on Medium Optimization
XU Wanying, QI Xiaoxue, XU Ying, WANG Dongfeng
2022, 43(19):288-297. DOI: 10.13386/j.issn1002-0306.2022020182
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Optimization of Ultrasonic-assisted Extraction Conditions of Melleolides from Wild Armillaria mellea and Liquid Culture Mycelium, and Analysis of Their Compounds in Extracts
XU Wei, WANG Zhishuo, WANG Ruiqi, WU Fan, LIANG Shanshan, XIE Hongyao, ZHANG Xue
2022, 43(19):298-306. DOI: 10.13386/j.issn1002-0306.2022050143
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Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder
XIONG Jian, QIN Xianwu, LI lina, GUO Hui, LI Pei
2022, 43(19):307-314. DOI: 10.13386/j.issn1002-0306.2021120158
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Comparative Study on the Nutritional Quality and Flavor Characteristics of Fish Head Soup Prepared by Different Processes
LI Lu, LI Peng, SUN Huijuan, MA Kaihua, MA Lizhen, LI Ling
2022, 43(19):315-325. DOI: 10.13386/j.issn1002-0306.2021110222
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Rapid Detection of Heavy Metal Contaminated Tegillarca granosa by Temperature-dependent Near-infrared Spectroscopy
ZHOU Qiwei, SONG Yanru, ZHANG Zhanshuo, YUAN Leiming, SUN Yiye
2022, 43(19):326-330. DOI: 10.13386/j.issn1002-0306.2021120125
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Effect of Extraction Methods on Chemical Constituents and Antioxidant Activity of Essential Oil from Thymus vulgaris L.
LIU Huan, ZHAO Jutang, LUO Haitao, REN Zhouying, SHAO Dengyin
2022, 43(19):331-339. DOI: 10.13386/j.issn1002-0306.2021120146
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Quantitative Analysis of Three Amines in Thermally Processed Meat Products Using QuEChERS Combined with UHPLC-MS/MS
QIN Zhiwei, YE Bo, LIU Ling
2022, 43(19):340-348. DOI: 10.13386/j.issn1002-0306.2021120176
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Quantitative Detection of Adulterated Apple Components in European Sweet Cherries by Droplet Digital PCR
CHEN Jia, QIN Li, LIU Hao, YANG Bo, ZHANG Kaijiang, ZHAO Dongmei, GUO Jinying, ZHANG Yuanyuan
2022, 43(19):349-355. DOI: 10.13386/j.issn1002-0306.2022010002
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Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations
LIU Dongao, XIE Shuangyu, LI Zhi, LI Tianyi, PENG Yuan, SUN Bo
2022, 43(19):356-363. DOI: 10.13386/j.issn1002-0306.2022010003
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Determination of Active Components in the First Physiological Fruit Drop of Citrus from Different Producing Areas by HPLC
LI Yang, AN Qi, SONG Yue, QU Shasha, FAN Gang, REN Jingnan, PAN Siyi
2022, 43(19):364-371. DOI: 10.13386/j.issn1002-0306.2022010076
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Water Migration and Quality Change of Prawn Preserved under Controlled Freezing-point Storage Combined with Low Frequency Electric Field Technology
YU Ming, LIANG Zuanhao, CHEN Haiqiang, LIANG Fengxue, AO Feifei, DENG Jinjie
2022, 43(19):372-378. DOI: 10.13386/j.issn1002-0306.2021100109
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Effects of Different Storage Conditions on Shelf Quality of Flat Green Tea
SU Xiaoqin, YANG Xiufang, KONG Junhao, DIAO Chunhua, ZUO Xiaobo, ZHOU Yuxiang
2022, 43(19):379-384. DOI: 10.13386/j.issn1002-0306.2021120042
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Effect of Exogenous γ-Aminobutyric Acid on the Quality and γ-Aminobutyric Acid Metabolism of Fresh-cut Pumpkins
LIANG Jingyi, GUO Fan, ZHAO Ke, WANG Hongfei, XU Feng
2022, 43(19):385-392. DOI: 10.13386/j.issn1002-0306.2022010017
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Study on the Relationship between Storage Conditions and Quality Changes of High-quality Indica Rice
SHU Zaixi, CHEN Yifan, ZHANG Wei, WANG Pingping, DAI Huang
2022, 43(19):393-400. DOI: 10.13386/j.issn1002-0306.2022010155
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Characteristics of Water-soluble Pectin from Greengage and Its Anti-inflammatory Activity in LPS-induced RAW246.7 Cells
HOU Jiali, ZHU Zhenzhu, XIE Minhao, YANG Qian, LIU Qin
2022, 43(19):401-409. DOI: 10.13386/j.issn1002-0306.2022010013
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Ameliorative Effect of Gastrodin on Aging and Inflammation of BV2 Cells by Regulating SIRT3
GUAN Tong, GAO Lisha, SUI Dezhi, MI Jia, WANG Binsheng
2022, 43(19):410-418. DOI: 10.13386/j.issn1002-0306.2022020026
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Research Progress on Extraction, Purification and Biological Activity of Marine Peptides
ZHOU Tiantian, ZHANG Hong, YUAN Wenpeng
2022, 43(19):419-426. DOI: 10.13386/j.issn1002-0306.2021090116
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Research Progress on Bioactive Components, Biological Activities, and Processing Technology of Daylily (Hemerocallis citrina Baroni)
LI Mingyue, LIU Hongyan, XIAO Jing, GENG Fang, WU Dingtao, LI Huabin, GAN Renyou
2022, 43(19):427-435. DOI: 10.13386/j.issn1002-0306.2021090275
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Research Progress of Lactic Acid Bacteria High-density Culture Technology
ZUO Mengnan, LIU Wei, QUAN Qi, ZHANG Juhua
2022, 43(19):436-445. DOI: 10.13386/j.issn1002-0306.2021090289
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Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides
LÜ Xuqin, ZHOU Jiaojiao, CAI Jie, JIA Jilai, CHEN Lei, CHENG Shuiyuan
2022, 43(19):446-452. DOI: 10.13386/j.issn1002-0306.2021100012
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Application and Progress of Ion Chromatography in Food Analysis
DAI Chenying, HONG Chengyi, QUE Maoyao, LIANG Ruifang, ZHANG Xiaoting, FAN Qunyan, LIU Xuncai
2022, 43(19):453-461. DOI: 10.13386/j.issn1002-0306.2021100185
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Research Progress in the Biosynthesis, Antimicrobial Mechanism, and Application of Lipopeptides in Bacillus amyloliquefaciens
LUO Xiaojiao, SUN Jing, LU Yingjian
2022, 43(19):462-470. DOI: 10.13386/j.issn1002-0306.2021100259
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Research Progress on the Structure, Properties and Application of Dextranase
LI Peiting, FAN Guangyu, LAN Yusi, LIU Nannan
2022, 43(19):471-478. DOI: 10.13386/j.issn1002-0306.2021110024
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Research Progress on Bioactivities of Oleuropein
WANG Qian, GE Yiqing, TONG Tao
2022, 43(19):479-486. DOI: 10.13386/j.issn1002-0306.2021110063
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Recycling Technology and Supervision Strategies of Food Contact PET Bottle
LI Qiang, LIU Puzhen, DUAN Min, HUANG Rong
2022, 43(19):487-493. DOI: 10.13386/j.issn1002-0306.2022040124
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