Science and Technology of Food Industry

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CN   11-1759/TS
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2022, 43(7)
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2022, 43(7)
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Effects of Theabrownin from Pu-erh Tea on Differentially Expressed Genes in the Liver of MS Rats during Growth
ZHANG Tingting, MIAO Yue, WU Enkai, GONG Jiashun
2022, 43(7):1-9. DOI: 10.13386/j.issn1002-0306.2021050154
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Research Status of Time-Temperature Indicator for Monitoring Food Freshness
QIAN Yanfeng, WANG Ya, ZHANG Mingyue, DU Ziang, JIA Jingxuan, WAN Xianglong
2022, 43(7):10-20. DOI: 10.13386/j.issn1002-0306.2021090094
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Non-targeted Metabolomics Analysis of the Effects of Arabinogalactan on the Metabolites of Akkermansia muciniphila
FENG Xirui, MA Yanshi, WU Xiaoling, KONG Xiangli, ZHANG Tianyang, LOKHOV Dmitrii, SERKOVA Olga, XU Xiaoxi
2022, 43(7):21-34. DOI: 10.13386/j.issn1002-0306.2021100007
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Food 3D Printing Technology and Application in Modern Food Industry：A Review
DAI Yan, YUAN Ying, ZHANG Jing, REN Xiaoli, LI Pengxi, CHANG Haijun
2022, 43(7):35-42. DOI: 10.13386/j.issn1002-0306.2021100326
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Effects of Five Shucking Methods on Efficiency and Quality of Oyster
OUYANG Jie, MA Tiantian, SHEN Jian
2022, 43(7):43-49. DOI: 10.13386/j.issn1002-0306.2021050248
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Correlation between Antioxidant Activity and Structure and Amino Acid Composition of Protease Hydrolysates from Mung Bean
LIU Yanbing, TAO Yang, MIAO Xue, DIAO Jingjing, ZHANG Dongjie, CHEN Hongsheng, WANG Changyuan
2022, 43(7):50-58. DOI: 10.13386/j.issn1002-0306.2021060239
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Analysis on Quality Properties of Different Varieties of Potato Flour
LIU Shuang, WANG Yingying, GUO Ailiang, ZHOU Chenxia, LI Huijing
2022, 43(7):59-66. DOI: 10.13386/j.issn1002-0306.2021070096
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Identification of Antioxidant Components and Tyrosinase Specific Inhibitors from Osmanthus fragrans Flower by Using Online UPLC-ABTS+·-assay and UF- LC-MS Technology
ZHOU Huiji, LI Tingzhao, LI Bo
2022, 43(7):67-79. DOI: 10.13386/j.issn1002-0306.2021070130
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Quality Change of Crayfish (Procambarus clarkii) Tail during Frying
DONG Xinlei, YI Liang, DONG Shiyu, MA Shutian, LIU Xiaoling
2022, 43(7):80-86. DOI: 10.13386/j.issn1002-0306.2021070134
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Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour
WANG Han, WANG Peng, DUAN Yumin, HUO Jinjie, WANG Kexin, XIAO Zhigang
2022, 43(7):87-93. DOI: 10.13386/j.issn1002-0306.2021070142
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Comparison of Gel Quality of Shrimp Surimi of Different Shrimp Varieties
YI Liang, DONG Xinlei, MA Shutian, DONG Shiyu, ZHOU Xinyi, LIU Xiaoling
2022, 43(7):94-101. DOI: 10.13386/j.issn1002-0306.2021070147
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Effects of Hydroxypropyl Methylcellulose and Xanthan Gum Concentrations on Virgin Coconut Oil Emulsion and Construction of Template Oleogel
JIANG Zongbo, XU Jun, SHI Fen, LIANG Qiuyang, CHEN Xing, BAI Xinpeng
2022, 43(7):102-109. DOI: 10.13386/j.issn1002-0306.2021070166
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Effect of Helium Plasma Modified Technology on the Structure and Antibacterial Properties of Chitosan Materials
XU Juncong, LI Yaoyuan, XU Cailing, SITU Wenbei
2022, 43(7):110-118. DOI: 10.13386/j.issn1002-0306.2021070178
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Dynamic Effect of NaCl Concentration on Intramuscular Lipid Hydrolysis and Oxidation in Pork
PENG Chunlei, ZHANG Xicai, GOU Xingneng, HUANG Yechuan
2022, 43(7):119-124. DOI: 10.13386/j.issn1002-0306.2021070266
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Analysis on Fruit Ripening Process and Quality Difference of Cabernet Sauvignon at the Eastern Foot of Helan Mountain
NIU Ruimin, XU Zehua, SHEN Tian, HUANG Xiaojing, CHEN Weiping
2022, 43(7):125-131. DOI: 10.13386/j.issn1002-0306.2021080124
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Identification and Enzymatic Properties of Chitosanase Producing Marine Paenibacillus chitinolyticus Strain CLT08
LI Tian, DING Zhiwen, LIU Yaodong, ZHU Rongjun, ZHANG Wei, HUANG Zhifa, FANG Yaowei, LIU Shu
2022, 43(7):132-138. DOI: 10.13386/j.issn1002-0306.2020070143
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Effect of Enzymatic Hydrolysis Combined with Fermentation Treatment on Reducing Sugar Content and Antioxidant Performance of Auricularia auricula
MU Jiahong, LIANG Anwen, QIN Chaolin, LUO Tong, WANG Biwei, SUN Qingshen
2022, 43(7):139-147. DOI: 10.13386/j.issn1002-0306.2021070175
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Modification of Substrate Affinity of Nitrile Hydratase Based on Amino Acid Hotspot Mutation
CUI Baocheng, HUANG Jiao, LI Jiaxin, GUO Yi, WANG Li, LIANG Changhai
2022, 43(7):148-154. DOI: 10.13386/j.issn1002-0306.2021080147
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Effects of Lactic Acid Bacteria Fermentation on the Active Components, Antioxidant Activity and Enzymes on Hypoglycemic Activity in Vitro of Acanthopanax senticosus Leaves
GUAN Lijun, LI Jialei, WANG Kunlun, GAO Yang, YAN Song, CHEN Kaixin, JI Nina, LI Bo, WANG Jiayou, LU Shuwen
2022, 43(7):155-162. DOI: 10.13386/j.issn1002-0306.2021080265
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Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production
ZHOU Xueqin, LIU Liangzhong
2022, 43(7):163-169. DOI: 10.13386/j.issn1002-0306.2021090250
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Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup
FU Wenqian, BAI Yujia, WANG Kaisheng, FENG Zuoshan, LIU Yuming, HUANG Tingting
2022, 43(7):170-180. DOI: 10.13386/j.issn1002-0306.2021060251
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Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea
LI Mengfei, YANG Tao, WANG Jiejie, GAO Yang, SUN Yue, LI Xueling, LIU Zhengquan, LIANG Jin
2022, 43(7):181-190. DOI: 10.13386/j.issn1002-0306.2021070156
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Optimization and Characterization of Microwave-assisted Enzymatic Extraction of Soluble Dietary Fiber from Anli Fruit Pomace
REN Xin, PENG Fei, CHEN Linan, YANG Yuedong
2022, 43(7):191-198. DOI: 10.13386/j.issn1002-0306.2021070192
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Optimization of the Formula of Choerospondias axillaris Compound Gel Jelly
XIE Liwen, LAN Linshu, LI Dongming, XIAO Jianhui, DING Fei, GUO Chunlan, WU Nansheng
2022, 43(7):199-205. DOI: 10.13386/j.issn1002-0306.2021070337
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Optimization of Preparation Process for Nanostructured Lipid Carrier of CBD Broad-Spectrum Oil by Response Surface Methodology
MA Yongqiang, TANG Kexin, YU Shiyou, WANG Xin, PENG Yu
2022, 43(7):206-213. DOI: 10.13386/j.issn1002-0306.2021070339
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Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities
PENG Dong, LUO Zhifeng, TAO Qian, AN Miaoqing, ZHU Siyang, LI Pan, DU Bing
2022, 43(7):214-223. DOI: 10.13386/j.issn1002-0306.2021080091
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Optimization of Ultrafiltration Process of Yellow Serofluid by Response Surface Methodology and Its Metabolomics Analysis
WANG Minshen, LI Yong, FENG Jin, LI Chunyang, HOU Wanwei, OLUWOLE Oluwatoyin Bolanle, CHUON Mony Roth
2022, 43(7):224-232. DOI: 10.13386/j.issn1002-0306.2021080098
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Optimization of Second Distillation Process of Nongxiang Cude Baijiu by Response Surface Methodology
CHEN Xuepeng, DAI Shan, YU Yougui, ZHANG Yingying, WU Qiang, ZHENG Qing, XIONG Xiang
2022, 43(7):233-238. DOI: 10.13386/j.issn1002-0306.2021080134
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Optimization of Germination Process of Isothiocyanate Enrichment in Broccoli Sprouts by Response Surface Methodology
GU Minglang, GUO Yingqi, YIN Yongqi, HE Xudong
2022, 43(7):239-247. DOI: 10.13386/j.issn1002-0306.2021080304
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Optimization of Extraction Process of Schisandra chinensis Polysaccharide and Analysis of Its Inhibitory Activity Against α-Glucosidase
CHEN Cheng
2022, 43(7):248-254. DOI: 10.13386/j.issn1002-0306.2021090146
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Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage
CHEN Xiaonan, JIANG Huili, WU Qiongjing, TU Chuanhai, ZHANG Bin
2022, 43(7):255-261. DOI: 10.13386/j.issn1002-0306.2021080333
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Degradation of Imidacloprid，Acetamiprid and Triazophos in Aqueous Solution by Dielectric Barrier Discharge Low-Temperature Plasma
KE Liangjian, LU Xiuyuan, WANG Xingquan, LI Bin, CHEN Zhongzheng, LIN Xiaorong, WANG Yuxiang, ZHANG Yuanyuan
2022, 43(7):262-272. DOI: 10.13386/j.issn1002-0306.2021060277
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Determination of Soluble Sugar and Organic Acid Components and Evaluation of Taste Quality of 11 Main Cultivars of Lentinula edodes
CHEN Wanchao, LI Wen, WU Di, ZHANG Zhong, ZHOU Shuai, YANG Yan, ZHANG Jinsong, YU Hailong
2022, 43(7):273-279. DOI: 10.13386/j.issn1002-0306.2020110296
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Fluorescence Detection of Vanillin by Copper Doped Carbon Quantum Dots
SI Xiaojing, DENG Luchen, XU Xin, LI Li, GONG Xia
2022, 43(7):280-285. DOI: 10.13386/j.issn1002-0306.2021060242
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Taste-Characteristic Attributes and Related Contribution Compounds of White Tea
TONG Yilin, FAN Fangyuan, TIAN Yuqian, GONG Shuying, GUO Haowei, HUANG Chuangsheng, ZHOU Senjie
2022, 43(7):286-293. DOI: 10.13386/j.issn1002-0306.2021060260
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Difference Analysis and Quality Evaluation of Camellia oleifera Seed Oil Produced in Guizhou by Different Preparation Methods
HUANG Anxiang, WANG Zhongwei, YANG Shoulu, BAI Wenlian, WU Nengying, ZHANG Yanxiong, HUANG Anping, DENG Zhaoyong
2022, 43(7):294-302. DOI: 10.13386/j.issn1002-0306.2021070115
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Determination of Amylose and Amylopectin Contents in Yam and Taros by Dual-Wavelength Spectrophotometry
HE Jie, YAN Feiyan, HUANG Fang, XIAO Yanni, XIE Liping
2022, 43(7):303-309. DOI: 10.13386/j.issn1002-0306.2021070119
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Analysis and Evaluation of Protein and Amino Acid Nutrition of Three Common Oysters in Beibu Gulf
WANG Yunru, CAI Qiuxing, ZHANG Chenxiao, DONG Qingliang, SHI Yu, CHEN Jing
2022, 43(7):310-316. DOI: 10.13386/j.issn1002-0306.2021070302
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Empirical Analysis of QuEChERS Method for New Risks of Polycyclic Aromatic Hydrocarbons in Spirulina
ZHONG Ciping, WANG Ying, HE Chengjun, YANG Chaolin, FU Ling, YU Xiaoqin
2022, 43(7):317-324. DOI: 10.13386/j.issn1002-0306.2021070323
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Aroma Comparison of Passion Beer Fermented by Different Yeasts Based on Headspace Phase-ion Mobility Spectroscopy Technology
FAN Weiwei, LIN Xi, GONG Xiao, ZHOU Wei, LI Jihua, KONG Zhiwen, SU Bo, LI Yangyu
2022, 43(7):325-332. DOI: 10.13386/j.issn1002-0306.2021080033
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Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages
TIAN Zhuxi, LONG Mingxiu, LI Yongfu, HE Yangbo, LIANG Qian, SHI Bin, LUO Qiqi
2022, 43(7):333-342. DOI: 10.13386/j.issn1002-0306.2021080140
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The Quality Changes of Two Fermented Sausages under Different Storage Temperatures and the Establishment of Prediction Models for Their Shelf Life
HUANG Yechuan, WANG Yang, GOU Xingneng, PENG Chunlei, ZHANG Xicai
2022, 43(7):343-351. DOI: 10.13386/j.issn1002-0306.2021070158
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Effects of Freezing and Thawing Cycles on Quality and Processing Characteristics of Surimi
YU Luhan, CHEN Xu, WU Jinhong, ZHANG Fang, HUANG Jianlian, WANG Shaoyun
2022, 43(7):352-360. DOI: 10.13386/j.issn1002-0306.2021080165
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Hypoglycemic Effects of Polysaccharide from Dolichos lablab L. via Hypothalamic-Pituitary-Adrenal Axis
LI Wenjuan, CHU Yuelei, PAN Yuxin, FU Wangwei, JING Zhi, HU Xunjiao, YAO Yufei, CHEN Xuanying
2022, 43(7):361-367. DOI: 10.13386/j.issn1002-0306.2021070363
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Analysis of Antioxidant Capacity and Active Components of Huangjiu Fermented with Hovenia dulcis Thunb
GU Yifei, LI Jiang, ZHAO Fuquan, WANG Zhenzhen, SHA Ruyi, DAI Jing, MAO Jianwei
2022, 43(7):368-375. DOI: 10.13386/j.issn1002-0306.2021080142
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Protective Effect of EGCG on Hydrogen Peroxide-induced Apoptosis of Human Cardiomyocyte via Regulating miR-16-5p/AOC1 Axis
BI Yingxin, LIU Xianjun, MENG Xianglong, LIU Yue, WANG Mengyuan, ZHANG Yan, LI Zhandong, YIN Yuhe, LI Hao
2022, 43(7):376-383. DOI: 10.13386/j.issn1002-0306.2021080256
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Study on in Vitro Stability and Antioxidant Activity of ACE Inhibitory Peptide from Gracilaria lemaneiformis
SHEN Jiasen, SU Yongchang, CHEN Xiaoting, LIU Shuji, XU Min, LIU Zhiyu, LIN Hetong
2022, 43(7):384-392. DOI: 10.13386/j.issn1002-0306.2021080345
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Physiological Function and Utilization of Main Components of Acorn Shell
ZHANG Bo, LI Dehai, WANG Zetong, WANG Chuya, WANG Yixue
2022, 43(7):393-399. DOI: 10.13386/j.issn1002-0306.2021030012
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Research Progress in the Components and Functional Characteristics of Caulerpa lentillifera
TONG Yanmei, MA Huawei, HU Tingjun, LIU Qingyun, LI Qiangyong, CHEN Xiuli, YANG Chunling, PENG Min, ZHU Weilin, ZHAO Yongzhen
2022, 43(7):400-406. DOI: 10.13386/j.issn1002-0306.2021030070
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Review on the Effect of Non-thermal Processing Technologies on the Bioavailability of Carotenoids in Fruits and Vegetables
YANG Jinyan, DUAN Xingke, WANG Hongdi, YANG Zhixuan, LIU Fengxia, PAN Siyi
2022, 43(7):407-416. DOI: 10.13386/j.issn1002-0306.2021030218
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Review on Degradation Technology of Polymeric Proanthocyanidin
LI Miao, HU Wenze, YUE Guoxin, GUO Dongxu, SHI Ying, RONG Haifeng, ZHENG Hui, MA Fengming
2022, 43(7):417-423. DOI: 10.13386/j.issn1002-0306.2021030383
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Research Progress on the Relationship between Short-chain Fatty Acids Metabolized by Intestinal Flora and Depression
YE Lufen, SONG Xujiao, MA Hao
2022, 43(7):424-429. DOI: 10.13386/j.issn1002-0306.2021030387
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Research Progress on the Film-forming Mechanism and Characteristics of Chitosan-based Composite Membranes
LI Ying, YANG Xinyue, WANG Xueyu, ZHAO Mengna, FENG Jia, XIA Xiufang
2022, 43(7):430-438. DOI: 10.13386/j.issn1002-0306.2021040015
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The Antibacterial Effect of Plant-originated Essential Oils on Food Preservation and Its Application on Packaging
WANG Mengru, QIAO Haiyan, KE Mengyu, DAI Yuxi, LI Meng, QIN Tai, YU Hang, XIE Yunfei, YAO Weirong
2022, 43(7):439-444. DOI: 10.13386/j.issn1002-0306.2021040037
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Research Progress of Triterpene Saponins Against Obesity and Their Action Mechanism
LONG Yiyao, LIU Yugang, XIA Huiping, QIN Si, LU Xiangyang, ZENG Chaoxi
2022, 43(7):445-456. DOI: 10.13386/j.issn1002-0306.2021040143
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Research Progress on Chemical Constituents and Biological Activities of Stems and Leaves of Potato
XING Ying, XUE Wenjing, XU Huaide, WANG Dong
2022, 43(7):457-466. DOI: 10.13386/j.issn1002-0306.2021040182
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Application Progress of Hyperspectral Imaging Technology in Rapid Detection of Microbial Contamination in Animal Derived Food
ZHAO Jiexiu, DONG Qingli, CHEN Peiqin, WANG Zhen, CAO Cheng, NIU Hongmei, PAN Leiqing, ZHANG Xibin, LI Daixi
2022, 43(7):467-473. DOI: 10.13386/j.issn1002-0306.2021050236
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Research Progress on Biotransformation of Lactic Acid Bacteria on Active Ingredients from Homologous Plants of Medicine and Food
SUN Huifeng, ZHU Junyi, GUO Lidong, DU Xiaowei
2022, 43(7):474-481. DOI: 10.13386/j.issn1002-0306.2021090227
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