Science and Technology of Food Industry

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CN   11-1759/TS
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2022, 43(24)
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2022, 43(24)
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Research Progress on the Quality Improvement and Hypoglycemic Mechanism of Multi-grain Bread Fermented by Lactic Acid Bacteria
AN Jiang, LIU Jingke, SHENG Qinghai, ZHAO Wei, LI Pengliang, JIA Yanju, ZHANG Aixia, LIU Jing
2022, 43(24):1-10. DOI: 10.13386/j.issn1002-0306.2022050176
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Research and Application Progress of the Active Metabolites of Probiotics
LAN Dongxue, QU Xinan, HUANG Tian, YAO Guoqiang, ZHA Musu, PENG Chuantao, LI Zhaojie
2022, 43(24):11-20. DOI: 10.13386/j.issn1002-0306.2022050305
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Effects of Different Yeasts on Texture and Flavor of Sweet Potato Bread
JIANG Caiyan, BAI Yushi, CHEN Yao, JIN Wengang, WEN Chengrong, JIANG Pengfei
2022, 43(24):21-31. DOI: 10.13386/j.issn1002-0306.2022020100
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Research of 8 Non-Camellia Teas on AGEs Inhibitory Ability and Their Mechanisms
CHEN Chunyu, ZHANG Jiaqi, LI Yiping, MI Na, LI Li, YI Fan
2022, 43(24):32-37. DOI: 10.13386/j.issn1002-0306.2022020105
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Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough
MA Keying, HUANG Junrong, FU Jiajing, PU Huayin, KUANG Jiwei
2022, 43(24):38-44. DOI: 10.13386/j.issn1002-0306.2022020107
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Effects of Salt Marinating on Chicken Quality and Structure Characteristics, Function Characteristics of Chicken Myofibrin Protein
MENG Jiajun, XU Shurong, DENG Sha, HE Guiping, LÜ Yuanping
2022, 43(24):45-53. DOI: 10.13386/j.issn1002-0306.2022020270
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Removal of Arsenic from Kelp Polysaccharide by MIL-88A Functionalized Polyurethane
GE Rui, YANG Xue, CHEN Quansheng, CHEN Xiaomei
2022, 43(24):54-61. DOI: 10.13386/j.issn1002-0306.2022030073
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Effects of Drying Methods on the Quality of Dried Kiwifruit
JIN Zhengshi, NIU Ben, LIU Ruiling, FANG Xiangjun, CHEN Hangjun, WANG Shaojin, GAO Haiyan
2022, 43(24):62-71. DOI: 10.13386/j.issn1002-0306.2022030156
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Separation of Mori fructus Polysaccharides and Screening of Bioactive Fractions Based on Membrane Technology
YUAN Xintian, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin
2022, 43(24):72-80. DOI: 10.13386/j.issn1002-0306.2022030166
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Comparison on Main Flavoring Substances in New Shoots of Large Leaf Tea Cultivars with Different Varieties and Tenderness Based on Multivariate Statistical Analysis
WANG Jinjin, YUAN Haibo, HUA Jinjie, YANG Yanqin, SHEN Shuai, PANG Dandan, JIANG Yongwen, ZHU Jiayi, YU Liaoyuan
2022, 43(24):81-92. DOI: 10.13386/j.issn1002-0306.2022030222
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Separation of Four Flavonoid Glycosides from Hydrocotyle sibthorpioides Lam. by High-speed Counter-current Chromatography
SONG Daoguang, CHEN Zhi
2022, 43(24):93-101. DOI: 10.13386/j.issn1002-0306.2022030223
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Effects of Different Drying Methods on Physicochemical and Functional Properties of Egg White Protein
SUN Lechang, ZENG Tian, LIN Duanquan, WENG Ling, LIU Guangming, MIAO Song, CAO Minjie
2022, 43(24):102-111. DOI: 10.13386/j.issn1002-0306.2022030334
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Effects of Transglutaminase on Gel Properties of Buckwheat Protein Isolate
SUN Lechang, WANG Yu, WENG Ling, LIU Ming, MIAO Song, LIU Guangming, CAO Minjie
2022, 43(24):112-122. DOI: 10.13386/j.issn1002-0306.2022040076
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Isolation, Purification and Characterization of Ethyl Earbamate Degrading Enzyme from Metschnikowia and Its Effect on Wine Aroma
MENG Fande, SHI Xuewei
2022, 43(24):123-129. DOI: 10.13386/j.issn1002-0306.2021110279
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Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa
WANG Luyao, ZHANG Duqin, NIU Meng, TAN Bin
2022, 43(24):130-138. DOI: 10.13386/j.issn1002-0306.2022020088
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Screening and Enzymatic-producing Study of Chitin Deacetylase Producing Bacteria-Lysinibacillus sp.
MENG Xin, AI Guofeng, JIANG Guotao, XIE Keyi, JIANG Aili
2022, 43(24):139-144. DOI: 10.13386/j.issn1002-0306.2022020120
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Analysis of Active Components and Antioxidant Activity of Lactobacillus casei Fermented Euryales ferox Supernatant
YAN Yongyong, BIAN Qian, JIAO Xinyu, LI Songlin
2022, 43(24):145-152. DOI: 10.13386/j.issn1002-0306.2022020173
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High Density Culture Process and Growth Kinetics of Flavor Yeast A10-2
ZHU Yayuan, WANG Xiaoqian, MIAO Chunlei, LI Qiaolian, ZHU Xingui
2022, 43(24):153-159. DOI: 10.13386/j.issn1002-0306.2022030030
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Effects of Two-Bacteria Fermentation on Physical, Chemical Properties and Flavor of Danpness-eliminating Decoction
CHEN Yang, LIANG Hongbo, LI Yaqi, WANG Kun, LI Pan, DU Bing
2022, 43(24):160-170. DOI: 10.13386/j.issn1002-0306.2022030063
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Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar
FAN Sanhong, XUE Hugui, BAI Baoqing, XUE Tengda, LIN Jiayu, ZHANG Jinhua
2022, 43(24):171-179. DOI: 10.13386/j.issn1002-0306.2022030192
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Development of Sandwich and Competitive ELISA Formats to Determine Soybean Allergen: Evaluation of Their Performance to Detect Soy in Processed Food
ZHU Liyan, LI Siyue, HUANG Jianlian, JIANG Yinmei, WAN Shuo, ZHAO Jinlong, LI Zhenxing
2022, 43(24):180-188. DOI: 10.13386/j.issn1002-0306.2022030205
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Modulatory Effect of Polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp on Gut Microbiota in Mice
CHEN Yuzi, TAN Lehe, LIU Qibing, WU Gang, ZHANG Yanjun, XU Fei, ZHU Kexue
2022, 43(24):189-196. DOI: 10.13386/j.issn1002-0306.2022030215
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Optimization of Enzymatic Hydrolysis Process of Pueraria Protein by Response Surface Methodology and Its Antioxidant Properties in Vitro
PANG Huina, DONG Hongying, XIAO Fengqin, ZHANG Hongyin, HAN Rongxin, WANG Haidong, YAN Mingming, SHAO Shuai
2022, 43(24):197-204. DOI: 10.13386/j.issn1002-0306.2021100147
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Effect of Different Water-retention Agents and Marination Methods on the Water-holding Capacity of Microwave Spicy Chicken Wings
XU Fan, ZHANG Gensheng, SUN Weibao, LIU Xinci
2022, 43(24):205-215. DOI: 10.13386/j.issn1002-0306.2022020087
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Optimization of Activated Carbon Decolorization Process of Water- and Alkali-Extracted Polysaccharides from Cordyceps taii
ZHANG Mishuai, ZOU Yujia, LIU Ruming
2022, 43(24):216-224. DOI: 10.13386/j.issn1002-0306.2022020124
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Response Surface Optimization of the Preparation Process of Compound Yogurt with Cistanche deserticola and Jujube and Evaluation of the Antioxidant Activity of Compound Yogurt with Biosensors
SUN Bolu, YANG Yanmei, YANG Lin, YANG Guangrui, TANG Daopu, WAN Jingxue, SHI Hongxia
2022, 43(24):225-234. DOI: 10.13386/j.issn1002-0306.2022020127
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Optimization of the Curing Process of Large Yellow Croaker Roe
LEI Cailing, HUO Yuming, ZHOU Jing, CHEN Lijiao, CHENG Wenjian, LIANG Peng
2022, 43(24):235-243. DOI: 10.13386/j.issn1002-0306.2022030010
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Influence of Two Frying Methods on the Quality and Flavor of Hairtail
DING Yixuan, ZHOU Ting, LIAO Yueqin, LIN Huimin, ZHANG Bin, DENG Shanggui, ZHOU Xiaomin
2022, 43(24):244-253. DOI: 10.13386/j.issn1002-0306.2022030023
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Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Eggplant Peel and Its Hypoglycemic Effect
GUAN Yuting, CHEN Ruirui, CAI Ruyu, FAN Bei, SUN Jing, ZHANG Rui, ZHANG Ziyang, CHANG Shimin
2022, 43(24):254-260. DOI: 10.13386/j.issn1002-0306.2022030322
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Antioxidant Activity and Pyrolysis Properties of Lignin Extracted from Camellia oleifera Shell by Deep Eutectic Solvents (DES)
LI Feng, LI Yiqing, MAO Haili, HUANG Dena, ZENG Chenglu
2022, 43(24):261-267. DOI: 10.13386/j.issn1002-0306.2022040112
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Effects of Chitosan/EGCG@MNPs Nanocomposite Packaging on Preservation of Blueberries Stored at Low Temperature and Normal Temperature
LIANG Xiaoyun, ZHAO Wangchen, ZHANG Chen, WANG Xiqi, WANG Siqi, MI Xiaoyu, WANG Longfeng
2022, 43(24):268-279. DOI: 10.13386/j.issn1002-0306.2022030326
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Establishment of Ion Chromatography-Pulse Amperometric Method for Simultaneous Determination of Sucrase and Inulinase Activity
LIU Zhongying, WANG Xiaoping, LU Yang, HE Yexin, WANG Xin, HUANG Taorui
2022, 43(24):280-287. DOI: 10.13386/j.issn1002-0306.2022020096
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Analysis on the Difference of Quality and Mineral Elements Among Jinmudan Oolong Tea
ZHANG Qi, ZHANG Ying, YAN Zi, YE Jianghua, PANG Xiaomin, LI Qisong, LEI Weixing, JIA Xiaoli
2022, 43(24):288-295. DOI: 10.13386/j.issn1002-0306.2022020162
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Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum
WANG Bin, XU Hao, XU Jun, QU Mingcheng, ZHANG Yuhao, HUANG Qiao, XIAO Lin
2022, 43(24):296-304. DOI: 10.13386/j.issn1002-0306.2022020214
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Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing
XIA Chen, HE Yanghang, DENG Junlin, XIANG Zhuoya, XIE Qingling, ZHU Yongqing, CHEN Jian, ZHU Boyu, LIU Gang, SHI Liugang
2022, 43(24):305-310. DOI: 10.13386/j.issn1002-0306.2022030007
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Comprehensive Nutritional Evaluation and Essential Oil Type Analysis of 14 Purple Perilla frutescens Lines
YU Erru, YUAN Tingting, YANG Hang, XIANG Yi, LI Huilin, FENG Bin
2022, 43(24):311-319. DOI: 10.13386/j.issn1002-0306.2022030177
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Determination of 20 Kinds of Cephalosporins Residues in Animal Derived Food by QuEChERS-LC-MS/MS with Isotope Internal Standards Method
XU Xing, ZHANG Yan, SHU Ping, YANG Weihua
2022, 43(24):320-330. DOI: 10.13386/j.issn1002-0306.2022030194
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Effects of Hydrogen Sulfide on Storage Quality of Postharvest Banana Fruits (Musa ABB Pisang Awak)
YUAN Rong, NIE Yudong, LI Xingyan, ZHU Yi, JIANG Yue, LIU Hanmei, PAN Yonggui
2022, 43(24):331-337. DOI: 10.13386/j.issn1002-0306.2022020123
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Muscle Quality of Sword Prawn (Parapenaeopsis hardwickii) during Cold Storage Based on Changes of Endogenous Enzyme Activity
ZHOU Ting, SHUI Shanshan, LI Zhipeng, WU Yingru, DING Yixuan, ZHANG Bin
2022, 43(24):338-346. DOI: 10.13386/j.issn1002-0306.2022020169
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Antifungal Ability of DNA-AgNCs under Molecular Crowding and Its Application in Citrus Preservation
DU Ning, CHEN Xu, LIU Haiyan, XU Wentao
2022, 43(24):347-354. DOI: 10.13386/j.issn1002-0306.2022030350
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Melatonin Regulates Reactive Oxygen Species Metabolism to Induce Resistance to Black Spot of Postharvest Apricot Fruit
ZHANG Yalin, ZHAN Xiaofeng, MA Haijuan, ZHANG Yu, REN Xinya, LU Yujia, ZHANG Wenna, ZHU Xuan
2022, 43(24):355-362. DOI: 10.13386/j.issn1002-0306.2022040086
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Effect of Chickpea Flour on Noodle Quality and Glycemic Index
YIN Xianting, YANG Kaibo, LIN Zhiyang, XIE Mingzhe, YANG Junpeng
2022, 43(24):363-368. DOI: 10.13386/j.issn1002-0306.2022020167
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Improvement Effect of Mussel Polysaccharide α-D-Glucan on Non-Alcoholic Fatty Liver Apolipoprotein E Knockout Mice Induced by High Fat Diet
YU Wenwen, ZHANG Jinhua, LIU Yunna, LIU Fei, SHAO Huarong, HAN Guanying
2022, 43(24):369-376. DOI: 10.13386/j.issn1002-0306.2022030026
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Effects of Anthocyanins from Opuntia ficus-indica on Gut Microbiota and Metabolites SCFAs Based on Fermentation in Vitro
SHAO Shuai, ZHAO Jing, ZHANG Lan, WANG Ruixue, ZHANG Yun, CHU Zhong
2022, 43(24):377-385. DOI: 10.13386/j.issn1002-0306.2022030122
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Hypoglycemic Effect of Flavonoid Extract from Lonicera japonica Thunb.
DAI Congshu, CHAI Jingmei, LIN Changqing
2022, 43(24):386-393. DOI: 10.13386/j.issn1002-0306.2022030191
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Strategies for Improving the Ability of Innovation and Entrepreneurship of College Students Majoring in Food Science and Engineering for Universities in Ethnic Region—Taking Yanbian Universtiy as An Example
GUO Zhijun, LÜ Meng, LÜ Lei, CUI Chengbi
2022, 43(24):399-404. DOI: 10.13386/j.issn1002-0306.2022080247
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Application Research Progress of Intestinal Organoids in Nutrient Absorption
PENG Yaxuan, DUAN Shenglin, YANG Zongling, LIU Yifeng, LI Haizhi, PAN Cong, YU Youqiang, XIA Kai
2022, 43(24):405-411. DOI: 10.13386/j.issn1002-0306.2021100295
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Research Progress on Isolation, Purification and Pharmacological Activities of Dendrobium officinale Polysaccharide
ZHANG Xia, BAI Yueming, XIE Xueqin, MENG Da, CHE Yanyun, ZHAO Yi
2022, 43(24):412-422. DOI: 10.13386/j.issn1002-0306.2021110318
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Research Progress on Stress-Inducing Factors and Their Effects on the Live Transportation of Shrimp
LUO Xiaoying, LI Xuehong, LI Shugang, CHU Shang, SHI Liu, WU Wenjin, DING Anzi, XIONG Guangquan, WANG Lan
2022, 43(24):423-432. DOI: 10.13386/j.issn1002-0306.2021120189
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Research Progress of Short-Chain Fatty Acids and Its Regulation of Intestinal Inflammation
YANG Liting, WANG Ziwei, WANG Jiaqi, ZHENG Nan
2022, 43(24):433-443. DOI: 10.13386/j.issn1002-0306.2021120212
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Research Progress on Embedding Flaxseed Oil in Emulsion System
SUN Hongtao, MA Yan, GUO Hongtao, SONG Lianjun, SUN Xiaodong, QIAO Mingwu, HUANG Xianqing
2022, 43(24):444-451. DOI: 10.13386/j.issn1002-0306.2021120221
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Research Progress on Methionine Sulfoxide Reductase and Its Regulation on the Adversity Stress of Fruit and Vegetable
FU Xiaodong, ZHAO Xiuming, LIU Jiong, ZHANG Xinhua, LI Fujun, LI Xiao'an
2022, 43(24):452-459. DOI: 10.13386/j.issn1002-0306.2021120251
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Research Progress on Physiological Activity, Antibacterial Mechanism of Plant Polyphenols and Its Application in Food Preservation
ZHANG Jie, DANG Bin, YANG Xijuan
2022, 43(24):460-468. DOI: 10.13386/j.issn1002-0306.2022010070
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Research Progress of Current Situation of Sarcopenia and the Preventive Effect of Protein on It
PEI Zehua, CAI Yinan, WANG Lebing, BAO Yihong, LI Dehai, JIANG Shilong
2022, 43(24):469-477. DOI: 10.13386/j.issn1002-0306.2022010094
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Progress on Sensory Quality and Chemical Composition of Kombucha
TIAN Wenxin, SHEN Jingjing, DANG Hui, BU Xianpan, TANG Dejian, ZHANG Baoshan, ZHAO Yu
2022, 43(24):478-487. DOI: 10.13386/j.issn1002-0306.2022010236
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Research Progress on Preparation, Separation, Purification and Structure-Function Relationship of Marine Bioactive Peptides
TANG Pengjie, HAN Qiuyu, BAO Bin, BAO Chunling, WU Wenhui
2022, 43(24):488-495. DOI: 10.13386/j.issn1002-0306.2022020264
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Recent Progress of Delivery Systems Based on Cyclodextrin and Its Derivatives in Food Industry
SHEN Yumiao, WANG Qian, GUO Yu, NIU Jiaqi, SUN Mengmeng
2022, 43(24):496-505. DOI: 10.13386/j.issn1002-0306.2022060180
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