Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee
MIAO Xingyu, WANG Qinghua, CHAI Chunrong, FAN Xin, REN Dabing, LI Siyu, DONG Wenjiang, HU Yongdan, YI Lunzhao
2025, 46(7):1-10. DOI: 10.13386/j.issn1002-0306.2024050272
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Progress in the Study of Bioactive Substances in Coffee and Health Effects
DUAN Yi, LIU Qinming, LU Kaihua, LIU Lijing, YANG Fang, DAI Jiahe, LI Hong, HU Yongjin
2025, 46(7):11-21. DOI: 10.13386/j.issn1002-0306.2024060149
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Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism
GAO Ziqi, LI Zelin, Niu Zhirui, LIU Xiuwei, SHAN Yunhui, FAN Fangyu, TIAN Hao
2025, 46(7):22-31. DOI: 10.13386/j.issn1002-0306.2024060419
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Metabolomic Analysis Reveals Differences in Flavonoids and Carotenoids in the Peel of Coffea arabica L. before and after Ripeness
WANG Zuquan, TAN Yulong, GUO Yinnan, XIE Chun, LI Xuejun, DU Huabo, YU Siying, ZHANG Chuanli
2025, 46(7):32-41. DOI: 10.13386/j.issn1002-0306.2024080277
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Effects of Quinoa Powder Addition on the Quality and in Vitro Digestive Characteristics of Alkaline Noodles
MA Mengyue, XU Ziwei, YU Bo, YANG Lihua, WU Jinju
2025, 46(7):42-48. DOI: 10.13386/j.issn1002-0306.2024030319
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Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder
HE Huaiye, KONG Linghui, PEI Xun, ZHOU Wangting, WU Muci, ZHANG Rui, HE Jingren
2025, 46(7):49-59. DOI: 10.13386/j.issn1002-0306.2024040027
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Structure-Activity Relationship of Acrylamide Adsorption by Peptidoglycan of Lactic Acid Bacteria
BAI Hongyu, LIU Qingbo, CUI Weiran, TANG Zhenyue, ZHANG Yusong, SHAO Meili
2025, 46(7):60-69. DOI: 10.13386/j.issn1002-0306.2024040136
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Effects of Cooperative Treatment of Germination and Fermentation on Bioaccessibility of Total Phenolics of Naked Oats
REN Zhilong, WANG Han, YANG Haopeng, LÜ Junli
2025, 46(7):70-77. DOI: 10.13386/j.issn1002-0306.2024040159
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Effects of Superfine Grinding and High-pressure Processing on Physicochemical Properties and Polyphenol Antioxidant Activity of Barley Leaves
YUAN Xin, ZHU Huijuan, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu
2025, 46(7):78-86. DOI: 10.13386/j.issn1002-0306.2024040188
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Regulation of Prunus mume Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation
CHEN Peiyu, LIU Xueming, TANG Daobang, YANG Huaigu, WANG Xuping, LIN Yaosheng, CHENG Jingrong, ZHU Mingjun, RUAN Dong
2025, 46(7):87-94. DOI: 10.13386/j.issn1002-0306.2024040192
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Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread
RAO Jingjing, PI Junfei, WU Chenxin, ZHONG Rongbin, XU Yingyin, YANG Qian, LIANG Peng
2025, 46(7):95-102. DOI: 10.13386/j.issn1002-0306.2024040339
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Characterization of Rheological and Tribological Properties of Sodium Alginate Microspheres Prepared by High-speed Shear and Microfluidics
LIN Jiawen, CHEN Siqian, LIU Yujia, ZHU Jie, WANG Kai
2025, 46(7):103-111. DOI: 10.13386/j.issn1002-0306.2024040341
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Effect of Combination of Pulsed Electric Field and pH Shifting on Structure and Functional Properties of Soybean Protein Isolates
GUO Peifeng, ZENG Jiayan, QIAN Ruiqi, NIE Jing, ZENG Xin'an, WANG Rui
2025, 46(7):112-122. DOI: 10.13386/j.issn1002-0306.2024050128
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Preparation and Structural Characterization of Selenium Nanoparticles Stabilized by Paecilomyces hepiali Mycelium Polysaccharide and Its Effects on the Proliferation and Differentiation of MC3T3-E1 Cells
CHEN Xujie, LIANG Huijia, JIAO Chunwei, HE Chunyan, CHEN Shaodan, CHEN Qiuyan, XIE Yizhen, GAO Xiong
2025, 46(7):123-132. DOI: 10.13386/j.issn1002-0306.2024060036
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Preparation of Cyclic Lunasin by Heterologous Recombination Combined with Enzymatic Cyclization and Its Properties
SHI Fan, HOU Yi, ZHAO Jinsong, HU Songqing
2025, 46(7):133-139. DOI: 10.13386/j.issn1002-0306.2024040501
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Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu
HOU Hui, HAO Junguang, HAFIZ Umer Javed, WAN Ruijie, DAI Ziru, ZHANG Long, ZHANG Chunguang, QI Cen
2025, 46(7):140-150. DOI: 10.13386/j.issn1002-0306.2024050122
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Influences of Lactate on the High-density Fermentation by Bacillus licheniformis HK
ZHAO Yanmei, LU Jiakang, SHI Yueya, WANG Yanting, HUANG Yanan, CHEN Xiong, WANG Zhi
2025, 46(7):151-160. DOI: 10.13386/j.issn1002-0306.2024050140
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Effect of Lactic Acid Bacteria Fermentation on the Hypoglycemic and Hypolipidemic Activities of Loquat Juice in Vitro
PAN Shengguo, WANG Qun, LIU Zhijie, ZHANG Qin, WEI Shaofeng, SHUAI Guangping, ZHANG Yinlan, HUANG Yuhong, HU Xianyun
2025, 46(7):161-168. DOI: 10.13386/j.issn1002-0306.2024050345
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Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis
WU Xinyu, ZHANG Chuanqi, YAO Zheng, ZHONG Bizhen, PENG Bin, YU Chengwei, HU Mingming, TU Zongcai, LI Jinlin
2025, 46(7):169-177. DOI: 10.13386/j.issn1002-0306.2024030369
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Purification Process and Antioxidant, Anti-inflammatory Activities of Total Flavonoids from Camellia oleifera with Macroporous Adsorption Resin
YE Jiafeng, MA Jingjing, ZHANG Yurui, GAO Xia, LI Yangchen, WANG Chunli, GUO Meizhu
2025, 46(7):178-186. DOI: 10.13386/j.issn1002-0306.2024040151
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Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method
WANG Yuanyuan, ZHANG Zhengyu, QI Libo, HUANG Xuhui, FU Baoshang
2025, 46(7):187-197. DOI: 10.13386/j.issn1002-0306.2024040351
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Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice
DUAN Liangliang, ZHENG Siqing, ZHAO Boya, WANG Yuqing, JIA Hongze, SHANG Jin, XU Shouzhu, YE Dongqing, LI Changbao, RAO Chuanyan
2025, 46(7):198-206. DOI: 10.13386/j.issn1002-0306.2024050158
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Effects of Lactic Acid Bacteria Fermentation on Antioxidant Activity and Solubility of Rice Bran Protein
LI Peng, LIU Xiaolan
2025, 46(7):207-216. DOI: 10.13386/j.issn1002-0306.2024050317
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Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium rosenbergii Meat during Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying
CHENG Xiaoning, ZHANG Zhuo, ZHAO Ya, SHI Qilong, GAO Ruichang, JU Xiangdong
2025, 46(7):217-226. DOI: 10.13386/j.issn1002-0306.2024040352
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Non-destructive Detection of Polysaccharide and Flavonoid Contents in Anoectochilus roxburghii Using Hyperspectral Technology
GU Chuankai, CHU Xuan, LIU Hongli, WEI Hongyu, MU Yinghui, MA Zhiyu
2025, 46(7):227-234. DOI: 10.13386/j.issn1002-0306.2023100154
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Authenticity Recognition of Rice Varieties Based on Polarization Imaging Technology
FU Jie, WU Yue
2025, 46(7):235-247. DOI: 10.13386/j.issn1002-0306.2024040326
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Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum frutescens
HU Rongnian, WANG Xiujun, HE Chunxia, ZHANG Lu, CHEN Yanlin
2025, 46(7):248-258. DOI: 10.13386/j.issn1002-0306.2024040363
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Quality Analysis and Comprehensive Evaluation of the Fruit of Macadamia integrifolia Grown in Yunnan Province
MA Shangxuan, HU Xiaojing, FU Jiarong, XU Wenting, HUANG Kechang, WEI Yuanmiao, YANG Yuexue, JIANG Jiatai, WANG Jiatang, HE Xiyong, GUO Gangjun
2025, 46(7):259-271. DOI: 10.13386/j.issn1002-0306.2024050032
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Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model
LIU Jiaxin, YANG Ping, WANG Kangyu, LIU Yue, PRINCE Chisoro, HUANG Feng, LI Hongbo, MO Haizhen, ZHANG Chunhui
2025, 46(7):272-282. DOI: 10.13386/j.issn1002-0306.2024050156
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Influence of Introduction and Cultivation on the Content of Active Ingredients and Elements in Gastrodia elata
HUANG Weijin, LIANG Yufan, TANG Dan, ZHANG Qi, LIU Dongdong, WANG Qiuying
2025, 46(7):283-290. DOI: 10.13386/j.issn1002-0306.2024110405
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Effects of Composite Coatings on the Physicochemical Properties of Myofibrillar Protein and the Cooked Quality of Tilapia Fillets during Refrigeration
YOU Gang, XIE Fuyu, LAN Manning, HUANG Xiaowen, WANG Changyu, CHEN Xiaofang, PENG Jiajun, LUO Zhenling, HUANG Yizhi, NIU Gaigai
2025, 46(7):291-300. DOI: 10.13386/j.issn1002-0306.2024040338
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Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep
DING Hongyan, YUAN Zhenzhen, YAN Guangjin, GAO Ke, HAN Lijuan, SUN Shengnan, HOU Shengzhen
2025, 46(7):301-307. DOI: 10.13386/j.issn1002-0306.2024050028
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Effect of Bifidobacterium animalis subsp. lactis Bi66 on Alleviating Constipation and Regulating Gut Microbiota
CHEN Zhixian, PENG Ning, ZHANG Yan
2025, 46(7):308-314. DOI: 10.13386/j.issn1002-0306.2023090193
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Ameliorating Effect of Low Sugar Electrolyte Water on Acute and Chronic Dehydration in Rats
WANG Weimin, WANG Boyuan, WEI Xiaolu, ZHAO Xiyan, ZONG Houru, WANG Siyuan, DENG Jianjun, YANG Haixia
2025, 46(7):315-324. DOI: 10.13386/j.issn1002-0306.2024020107
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Lipid-lowering Effect of Thermally Inactivated Bacillus sp. DU-106 on High-fat C. elegans
LI Yanli, ZHAO Wenjun, WANG Ziyu, GUO Rongxiang, WANG Kun, JIANG Bingyan, LIU Lin, CHEN Yingyi, QI Ruida, LI Pan, DU Bing
2025, 46(7):325-336. DOI: 10.13386/j.issn1002-0306.2024030152
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Effect of Cyclocarya paliurus on Glucose Metabolism and Intestinal GLP-1 Secretion in Type 2 Diabetic Rats
ZOU Yaqian, CHEN Liang, MU Jia, WANG Yajing, CHEN Xumeng
2025, 46(7):337-345. DOI: 10.13386/j.issn1002-0306.2024040157
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Effect of Pectin Oligosaccharides from Hawthorn on the H2O2-induced Human Embryonic Lung Fibroblast Cells
LI Tao, JI Wenhua, DONG Hongjing, WANG Zhenqiang, HUANG Qun, WANG Xiao
2025, 46(7):346-354. DOI: 10.13386/j.issn1002-0306.2024050308
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Inhibition of Proliferation of 4T1 Breast Cancer Cells by Cuscuta Alcohol Extract Based on mTOR/HIF-1α/VEGF Signaling Pathway
SONG Hui, HUANG Xiaoqiao, SUN Xiangming, HU Yang, SHAN Wencai, TANG Jing, LI Wenlan
2025, 46(7):355-364. DOI: 10.13386/j.issn1002-0306.2024050320
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Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes
LI Ying, QIAN Min, ZENG Xiaofang, BAI Weidong, WU Qingping, YANG Xiaojuan, DONG Hao
2025, 46(7):365-374. DOI: 10.13386/j.issn1002-0306.2024030021
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Research Progress on Chemically Modified Plant Polysaccharides: Bioactivities and Applications in the Food Industry
ZHANG Na, LIU Yang, CHEN Xiaoqiang, YING Miaomiao
2025, 46(7):375-384. DOI: 10.13386/j.issn1002-0306.2024030466
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Research Progress on Chemical Degradation of Fucoidan for Preparation of Low-molecular Weight Fucoidan and Fucooligosaccharide
LIU Haidi, MA Dongyue, JI Chenfeng, XIN Guosong, LI Wenlan, GUO Shoudong
2025, 46(7):385-395. DOI: 10.13386/j.issn1002-0306.2024040031
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Advances in the Preparation and Application of Nanochitin in the Food Industry
YIN Jing, ZENG Xinxin, ZHOU Yanyan, HUANG Chen, LI Danjie, ZHONG Weiquan, DUAN Mengxia, PANG Jie, WU Chunhua
2025, 46(7):396-404. DOI: 10.13386/j.issn1002-0306.2024040135
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Research Progress on the Application of Non-thermophysical Technology and Natural Antibacterial Agents on the Preservation of Chilled Livestock and Poultry Meat Products
GAO Jingyao, LÜ Xinmeng, ZHOU Zhi, XIONG Guangquan, WANG Lan, WU Wenjin, SHI Liu, LIU Bin, HUANG Yun, ZHONG Xuefen, QIAN Leiming
2025, 46(7):405-414. DOI: 10.13386/j.issn1002-0306.2024040140
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Research Progress on Extraction, Structure, Biological Activity and Application of Panax notoginseng Saponin
WEI Bingqi, CHEN Liu, ZHANG Xinyue, LIU Yanxin, WANG Yicui
2025, 46(7):415-424. DOI: 10.13386/j.issn1002-0306.2024040356
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Research Progress on the Application of Nano-TiO2 Composite Film in Food Packaging
FAN Wenguang, ZHENG Haijun, TIAN Hui, REN Haiwei, TIAN Yaqin, PAN Lichao, YANG Weixia
2025, 46(7):425-434. DOI: 10.13386/j.issn1002-0306.2024040508
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Meat Products 3D Printing Technology and Application Progress
XIAO Shuailei, JIANG Yu, TONG Qiang
2025, 46(7):435-443. DOI: 10.13386/j.issn1002-0306.2024050332
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