Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Optimization of the Extraction Process, Structural Characterization and Antioxidant Activity of Ginseng Alcohol Soluble Proteins
GUO Hao, BAI Xueyuan, CHEN Yu, SONG Wenbo, LIU Na, WANG Siming
2024, 45(8):1-10. DOI: 10.13386/j.issn1002-0306.2023070055
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Repeated Freeze-thaw Extraction Optimization, Structural Features and Antioxidant Activity of Polysaccharides from Ganoderma lucidum
REN Hongfei, PANG Mengyu, SUI Xinyi, LIU Dan, YANG Feiyan, LIU Yangshan, ZHANG Jing, DU Xiuju
2024, 45(8):11-20. DOI: 10.13386/j.issn1002-0306.2023070076
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Antioxidant Capacity of Different Solvent Extracts from Ge-riched Auricularia auricula Mycelium in Vitro
ZHU Yuxin, WANG Wenbin, WANG Jiajing, ZHU Yunlan, ZHANG Yifei, XU Xue, DAI Yongqi
2024, 45(8):21-28. DOI: 10.13386/j.issn1002-0306.2023070197
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Study on Extraction, Purification, Structure Characterization and Hypoglycemic Activity of the Seed Kernel Polysaccharide from Acer truncatum Bunge
MI Shengcheng, XU Xiaojie, WEI Lingge, LU Qi, ZHU Minghua, BAO Yihong, CHEN Chunxia
2024, 45(8):29-38. DOI: 10.13386/j.issn1002-0306.2023080038
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Isolation and Purification of Polysaccharide and Anti-inflammatory Effect of Dendrobium officinale Neutral Polysaccharide
LIN Xiaoliang, XIE Lingna, CHEN Mengxiang, LIANG Ming, LIANG Yiheng, DU Zhiyun
2024, 45(8):39-46. DOI: 10.13386/j.issn1002-0306.2023080137
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Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS
ZHANG Sijin, XIONG Yuxin, YOU Juan, LIU Ru, AN Yueqi, YIN Tao, MA Huawei
2024, 45(8):47-56. DOI: 10.13386/j.issn1002-0306.2023030204
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Quality Analysis of Infrared and Microwave Roast Pork
WANG Lin, LI Anlin, XIONG Shuangli, XIONG Dequan, TANG Dan
2024, 45(8):57-66. DOI: 10.13386/j.issn1002-0306.2023040043
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Effect of Superfine Grinding Technology on the Quality Characteristics of Zanthoxylum bungeanum Seed Powder
JIANG Lina, ZHANG Xiuqing, PEI Haisheng, LI Yuanyuan, LIANG Liang, HU Xuefang, ZHANG Zhimin, ZHAI Xiaona
2024, 45(8):67-74. DOI: 10.13386/j.issn1002-0306.2023040017
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Optimization of Enzymatic Hydrolysis of Bovine Hemoglobin Peptide and Study on Structure and Stability of Ferrous Chelate
ZHU Chaozhi, WEN Yaohan, XU Long, ZHANG Qiuhui, WANG Xinghui, ZHAO Gaiming, HAN Guangxing
2024, 45(8):75-87. DOI: 10.13386/j.issn1002-0306.2023040048
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Influence of Drying Methods on Apple Pectin Content and Quality Characteristics
LIU Qingsong, LIU Chuanben, WANG Zhen, ZHONG Zhengchang
2024, 45(8):88-96. DOI: 10.13386/j.issn1002-0306.2023050157
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Study on Adsorption Characteristics of Lead in Simulates Apple Juice by L-lysine Functionalized Cellulose
WU Simiao, JIANG Haoyuan, AN Ying, ZHANG Limian, LI Peng
2024, 45(8):97-109. DOI: 10.13386/j.issn1002-0306.2023050197
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Effect of Soy Protein Isolate-Sucrose Ester on the Stability of Emulsion Prepared by Different Oil
XU Yiqing, ZHAN Wei, NIU Jun, WANG Ye, BIAN Dan
2024, 45(8):110-118. DOI: 10.13386/j.issn1002-0306.2023050200
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Effect of Different Extraction Methods on Properties of Flammulina velutipes Stembase Proteins
JIA Mingyue, GUI Xiangru, YUAN Qiuyan, CHEN Meiling, JIAN Lei, DONG Xiaobo, XU Huaide
2024, 45(8):119-126. DOI: 10.13386/j.issn1002-0306.2023050337
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Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization
HUANG Jiahui, ZHAO Lei, ZHU Jie, ZHANG Shuyan
2024, 45(8):127-133. DOI: 10.13386/j.issn1002-0306.2023060152
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Effects of Five Drying Methods on the Properties of Sour Cassava Starch
LI Mingjuan, WANG Ying, ZHANG Yayuan, YOU Xiangrong, ZHOU Kui, WEI Ping, WEI Linyan
2024, 45(8):134-142. DOI: 10.13386/j.issn1002-0306.2023060176
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Optimization of Fermentation Technology and in Vitro Digestion of Jujube Wine
WANG Jiangbo, XUE Chaoyue, ZHU Jialu, HE Chao, SHEN Yan, CAI Fengjiao, ZHANG Ruijing, XU Jian
2024, 45(8):143-150. DOI: 10.13386/j.issn1002-0306.2023040115
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Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef
ZHANG Qiuhui, MENG Gaoge, WANG Han, CAO Shuping, CUI Wenming, ZHU Chaozhi, ZHAO Gaiming, LI Fuqiang
2024, 45(8):151-157. DOI: 10.13386/j.issn1002-0306.2023040222
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Isolation and Identification of Bacteriocin-producing Bacillus subtilis S1-2 from Soybean Paste and Its Stability Study
ZHANG Taowei, WU Rina, JI Shuaiqi, LOU Mengxue, MA Ying, WU Junrui
2024, 45(8):158-164. DOI: 10.13386/j.issn1002-0306.2023050100
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Mutagenesis Screening of a Producing L-Malic Acid Aspergillus niger Strain and Optimization of Fermentation Medium
LIU Shutong, SHI Bingbing, TAN Yiyang, LI Chengwei, WEI Caixia, WANG Depei, XUE Xianli
2024, 45(8):165-173. DOI: 10.13386/j.issn1002-0306.2023060014
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Research on the Antibacterial Mechanism of Lauroyl Arginate Ethyl against Listeria monocytogenes
FENG Kun, HUANGFU Lulu, LIU Chuanduo, XIE Luyao, XIANG Qisen
2024, 45(8):174-181. DOI: 10.13386/j.issn1002-0306.2023060088
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Effect of Different Processing Techniques on the Quality of Sour Bamboo Shoots
KANG Linzhi, NIE Danxia, CHEN Lin, LIANG Tianmei, CHEN Xiunuan, TANG Hui
2024, 45(8):182-189. DOI: 10.13386/j.issn1002-0306.2023050284
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Optimization of Vacuum Flavoring Technology and Quality Analysis of Pepper-flavored Peanut Kernel
CHEN Xiaoqing, LIAO Luyan, WU Weiguo
2024, 45(8):190-199. DOI: 10.13386/j.issn1002-0306.2023050307
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Optimization of the Process for Preparing Effervescent Tablets from Aqueous Extraction of Ficus hirta Vahl
YANG Lin, JIANG Rongqian, ZHANG Hangying, LI Shuyu, WU Malu, ZHANG Juncheng
2024, 45(8):200-207. DOI: 10.13386/j.issn1002-0306.2023050326
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Optimized Extraction Conditions and Characteristics Analysis of Insoluble Dietary Fiber from Pomelo Peel
ZHANG Wenli, LUO Yin, GU Yaojia, WANG Ying, LIU Xingyu, CAI Wenbo, LIU Enqi
2024, 45(8):208-215. DOI: 10.13386/j.issn1002-0306.2023050336
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Optimization of Pea Protein Plant Meat Formulation by Response Surface Methodology and Its in Vitro Digestion Analysis
LIU Jing, JIN Na, SHI Chunqin, LI Yongshuang, DENG Qingsheng, LUO Xuanfei, LIU Yan, YANG Baojun, NIE Long
2024, 45(8):216-226. DOI: 10.13386/j.issn1002-0306.2023050338
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Optimization of Dendrobium officinale Granule Formula Process by Combining Analytic Hierarchy Process and Entropy Weight Method with Orthogonal Experiment
SUN Renjie, TIAN Maoyu, HE Qin, WU Dezhi, CHEN Weishi
2024, 45(8):227-234. DOI: 10.13386/j.issn1002-0306.2023050347
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Study on the Stability and Nutritional Properties of Double Enzyme Simultaneous Enzymatic Hydrolysis of Whole Pea Milk Based on Response Surface Method
XIAO Danhong, LI Ping, DENG Yuanyuan, LIU Guang, ZHAO Zhihao, WANG Jiajia, ZHONG Lihuang, LIAO Na, ZHANG Mingwei
2024, 45(8):235-246. DOI: 10.13386/j.issn1002-0306.2023060114
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Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu
WANG Zhe, WANG Lingjuan, YANG Jing, MA Jingjing, YANG Biao, QIN Xiaojuan, WANG Daoying, ZOU Ye, XU Weimin
2024, 45(8):247-253. DOI: 10.13386/j.issn1002-0306.2023060132
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Simultaneous Determination of Ten Nucleosides in New Selenium-enriched Bamboo Shoots by HPLC-FP
QIN Xinrui, NIE Xiaobing, YUAN Gaoyang, LIU Shihan, YANG Yuyu, LIU Zhixin, QIU Shouzhe, ZHENG Li, YANG Shuo, FAN Baolei
2024, 45(8):254-262. DOI: 10.13386/j.issn1002-0306.2023040170
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Analysis and Evaluation of Texture and Nutritional Value of Four Kinds of Ready-to-eat Sea Cucumber Products
WANG Yifan, ZHAO Ying, SHI Jianing, FAN Xinru, ZHAO Qiancheng, ZHANG Yu, LI Meng
2024, 45(8):263-272. DOI: 10.13386/j.issn1002-0306.2023050156
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Analysis of Taste and Aroma Differences between Miao and Shui Ethnic Red Sour Soup in Guizhou
PING Hongrui, WANG Yaping, CHEN Jiani, WANG Jinhua
2024, 45(8):273-283. DOI: 10.13386/j.issn1002-0306.2023050181
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Evaluation of Gold Nanoparticles Colorimetric Sensing Based on Two Commonly Aptamer for Rapid Detecting Aflatoxin M1 in Milk
SU Liu, HE Weihua, ZHANG Gan, CHEN Ailiang, ZHANG Ganggang, LAI Xiaocui, DENG Shengliang
2024, 45(8):284-292. DOI: 10.13386/j.issn1002-0306.2023050332
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Comprehensive Evaluation of Plums Quality Based on Principal Component Analysis and Cluster Analysis
LI Ke, LIN Zixi, LIU Jia, LIAO Maowen, YUAN Huaiyu, LIANG Yumei, PAN Cuiping, GUO Nanbin, ZHU Yongqing, ZHANG Guowei, LI Huajia
2024, 45(8):293-300. DOI: 10.13386/j.issn1002-0306.2023060002
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Research on Shelf Life Predicting Model of Prepackaged Instant Beef Based on Low-field Nuclear Magnetic Resonance
DONG Haisheng, LIU Hengyan, XU Nan, HE Kaifeng, YU Yanbo, LAN Haiyun, DU Bingjian, ZANG Peng
2024, 45(8):301-308. DOI: 10.13386/j.issn1002-0306.2023060175
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Study on Gradient Alcohol Precipitation of Fucoidan from Undaria pinnatifida and Its Hypoglycemic Activity in Vitro
LI Can, LÜ Jinbo, LIU Huiping, TIAN Yue, ZHANG Sheng, LÜ Binfei, XUE Tianrui, ZHANG Mingran
2024, 45(8):309-317. DOI: 10.13386/j.issn1002-0306.2023060186
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Antioxidant and Hypoglycemic Activities of Perilla Leaves in Vitro
ZHAO Yanqiao, WANG Shaoping, WANG Yue, SUN Bing, LI Jianying
2024, 45(8):318-324. DOI: 10.13386/j.issn1002-0306.2023040077
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Molecular Mechanisms of Cucurbitacin B-induced Ferroptosis in Human Colorectal Cancer Cells
LIU Zhiyuan, ZENG Jinzi, ZHENG Tongyu, HUANG Riming
2024, 45(8):325-335. DOI: 10.13386/j.issn1002-0306.2023060234
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Thoughts on Curriculum Ideological and Political Construction of Food Biochemistry——Taking "Protein Chemistry" as an Example
YANG Xinhe, TANG Zhongsheng, XU Wenjie, LÜ Bangyu, YANG Sen
2024, 45(8):336-341. DOI: 10.13386/j.issn1002-0306.2023060144
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Advance on the Formative Factors and Nutritional Regulation Strategies of Porcine PSE Meat
WANG Ruiqi, LIU Haisheng, ZHAO Baoyi, MAO Yanwei
2024, 45(8):342-349. DOI: 10.13386/j.issn1002-0306.2023040095
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Application Research and Prospects of Multispectral Technology in Non-destructive Testing of Food
YANG Hongxin, TANG Xingping, YANG Zhengming, ZHANG Ju, LU Yajuan, WU Wendou
2024, 45(8):350-357. DOI: 10.13386/j.issn1002-0306.2023040152
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Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat
LOU Shihao, LI Dandan, SUN Xiaojing, GAO Shan, HAN Xue, LI Ying, XIU Jianhua, WANG Junfeng
2024, 45(8):358-365. DOI: 10.13386/j.issn1002-0306.2023040197
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Nutrients, Functions and Application Prospects of Yeast Protein in Sports Nutrition Foods
YOU Xiaopeng, CHEN Zhixian
2024, 45(8):366-371. DOI: 10.13386/j.issn1002-0306.2023050169
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Research Progress of Physical Field Thawing on Foods
WU Yuhang, JIN Yamei, ZHANG Xiao, YAO Huangbing, XU Xueming, YANG Na
2024, 45(8):372-379. DOI: 10.13386/j.issn1002-0306.2023050289
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Research Progress on Nutritional Characteristics and Preparation Methods of Walnut Oil
XU Mengting, HAO Yanbin, QI Jianxun, ZHANG Yunqi, DING Baomiao, CHEN Yonghao
2024, 45(8):380-387. DOI: 10.13386/j.issn1002-0306.2023050309
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Research on the Effect of Probiotics on the Quality of Fermented Milk
DAI Yijia, ZHAO Liang
2024, 45(8):388-396. DOI: 10.13386/j.issn1002-0306.2023050350
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Visual Analysis of Dark Tea Research Status Based on CiteSpace
ZHANG Xuwen, LIU Sui, ZHAO Jinqi, YANG Ya, GE Binggang, WANG Kunbo, FU Donghe
2024, 45(8):397-406. DOI: 10.13386/j.issn1002-0306.2023050356
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