Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on the removal of dimethoate and chlorpyrifos in leek by slightly acidic electrolyzed water( SAEW)
HU Zhao- hui, WU Tong-jiao, WAN Yang-fang, HAO Jian-xiong, LIU Hai-jie
2016(01):49-52. DOI: 10.13386/j.issn1002-0306.2016.01.001
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Effect of freeze- thaw cycles on the amino acid and fatty acid of chicken soup
ZHOU Tao, SU Yan, LIU Yu-ling, XIA Yang-yi
2016(01):53-56. DOI: 10.13386/j.issn1002-0306.2016.01.002
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Research of enzymatic preparation of lentinus edodes peptide
NING Qing- peng, WANG Chang- qing, FANG Tian, LI Xiao-fan, CHEN Tong, BAI Yun-yun
2016(01):57-60. DOI: 10.13386/j.issn1002-0306.2016.01.003
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Effect of drying temperature on quality of the dehydrated mint
ZHANG Chao, LU Jiang- chang- mei, WANG Yu- bin, MA Yue, ZHAO Xiao- yan
2016(01):61-65. DOI: 10.13386/j.issn1002-0306.2016.01.004
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Antioxidative and ACE- inhibitory activity of enzymatic hydrolysates of jellyfish Rhopilema esculentum Kishinouye gonad
SHI Xiao- mei, SUN Mei-ling, CHE Li-hui, FU Ying-huan
2016(01):66-70. DOI: 10.13386/j.issn1002-0306.2016.01.005
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Comparison of meat quality characteristics of Gannan yak and Qinghai yak
LIU Ya- na, SUN Bao-zhong, XIE Peng, LI Hai-peng, LANG Yu- miao, LI Jing, LIU Xuan, YU Qun-li, ZHANG Wen-hua
2016(01):71-75. DOI: 10.13386/j.issn1002-0306.2016.01.006
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Effects of different drying methods on the quality of Ziziphus Jujube Mill.cv.Hupingzao
ZHANG Yao- lei, HUANG Li-xin, ZHANG Cai-hong, XIE Pu-jun, ZHANG Qiong, DING Sha-sha
2016(01):76-79. DOI: 10.13386/j.issn1002-0306.2016.01.007
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Sensory quality and antioxidant activity of cake fortified with ultrafine grape seed powder
JIN Qing, HE Yong- xi, ZHANG Ting, LI Jing- ming
2016(01):80-85. DOI: 10.13386/j.issn1002-0306.2016.01.008
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Development of the whole persimmon filling and the analysis of its nutritional components
TANG Xiao- feng, XIE Bi- jun, SUN Zhi- da
2016(01):86-92. DOI: 10.13386/j.issn1002-0306.2016.01.009
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Purification and preparation of geniposidic acid by macroporous resin
SHANG Feng, YIN Sheng, XIAO Xiao, WANG Cheng-tao, WEN Yan-jun
2016(01):93-97. DOI: 10.13386/j.issn1002-0306.2016.01.010
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Preparation of chestnut flower oil micro- emulsion
SHAO Ming- hui, WANG Xue-qing, SONG Wen-jun, WANG Su-ying, ZHAO Guo-qiang, FU Qing-wei
2016(01):98-103. DOI: 10.13386/j.issn1002-0306.2016.01.011
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Extraction of soybean isoflavone from byproducts of enzyme- assisted alcohol leaching soybean oil and its activity of anticancer
MU Ying, ZHANG Xiao- nan, XU Jian, ZHANG Hong- wei
2016(01):104-109. DOI: 10.13386/j.issn1002-0306.2016.01.012
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Study on the preparation of BSA- flavonols nanoparticles and its antioxidant activity
YANG Chen, XU Shu-wen, CHEN Long-sheng, LIU Hui, WANG Kai
2016(01):110-115. DOI: 10.13386/j.issn1002-0306.2016.01.013
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Polysaccharides extraction from residue of Epimedium and its antioxidant activity evaluation
FU Liang, YUAN Jing-ya, DING Chun-bang, ZHANG Zhong-hua
2016(01):116-120. DOI: 10.13386/j.issn1002-0306.2016.01.014
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Correlational research of rice qualities after vacuum drying- atmosphere pressure tempering
LIU Bing, QIU Hong-juan, LIU Qiang, WAN Zhong-min, YANG Guo-feng, CHEN Jiang, Rose Prabin Kingsly Ambrose
2016(01):121-125. DOI: 10.13386/j.issn1002-0306.2016.01.015
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Study on the ultrahigh pressure inactivation kinetics of pork superoxide dismutase
SUN Juan, HUANG Ye- chuan, LI Ting-ting
2016(01):126-129. DOI: 10.13386/j.issn1002-0306.2016.01.016
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Lipase- catalyzed synthesis of starch stearate in ionic liquids and its rheological properties
LU Yue, DAI Fei- yun, TANG Xiao- zhi
2016(01):130-133. DOI: 10.13386/j.issn1002-0306.2016.01.017
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Effect of introducing hydrophobic amino acids residues on the thermostability of family GH11 xylanases
LI Tong- biao, ZHOU Chen-yan, ZHU Xin-shu, WANG Dan-dan
2016(01):145-148. DOI: 10.13386/j.issn1002-0306.2016.01.021
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Identification of main pathogenic fungus from post- harvest “Saimaiti”apricot fruits
WU Si- ya, Ayimuguli·aisaiti, ZHENG Can- long, ZHU Xuan
2016(01):149-152. DOI: 10.13386/j.issn1002-0306.2016.01.022
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Study on the cloning and prokaryotic soluble expression of Lipase gene Lip2 of high- yield isoamyl acetate strain
TAN Cai- deng, ZHU Mei- juan, LIAO Yan- zhi, ZHU Xiao- li
2016(01):153-155. DOI: 10.13386/j.issn1002-0306.2016.01.023
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Effect of tricholoma matsutake polysaccharide on the fermentation characteristics of lactic acid bacteria and the texture of yogurt
ZHANG Yan, LI Jian, LIU Lu-shu, CHEN Lian-hong
2016(01):156-160. DOI: 10.13386/j.issn1002-0306.2016.01.024
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Separation and identification of endophytic bacteria strains and its increase effect in the production process of black garlic
JI Yan- ru, SHI Jie, WANG Yue-ming, LIU Yu-feng, DONG Yan, YANG Qing-li, ZHANG Zheng-hai, LIU Yu
2016(01):161-164. DOI: 10.13386/j.issn1002-0306.2016.01.025
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Effect of Lactobacillus Plantarum on the deacification of kiwifruit wine
LI Jing, FAN Ming- tao, SUN Hui- Ye
2016(01):165-169. DOI: 10.13386/j.issn1002-0306.2016.01.026
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Optimization of fermentation conditions of a strain of filamentous fungus producing chitin deacetylase
YING Cong- ping, WANG Yao, LI Yong- cheng
2016(01):170-174. DOI: 10.13386/j.issn1002-0306.2016.01.027
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Study on fermentation of papaya vinegar with immobilized acetobacter aceti
LAN Wei- jie, CHEN Qin-yuan, LIU Ji, YE Xin-yi, HE Jin-liu, GUO Yuan-zhao, QIN Wen
2016(01):175-179. DOI: 10.13386/j.issn1002-0306.2016.01.028
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Propionibacteria fermentation and preliminary exploration on purification of the bacteriocin
XING Sheng- jie, JIA Cai-feng, YANG Xue-xia, HE Xin-zhou, LIU Xiao-xia, GAO Hong- liang, CHANG Zhong-yi, JIN Ming-fei
2016(01):180-183. DOI: 10.13386/j.issn1002-0306.2016.01.029
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Precise control strategy of phosphate to enhance the cell growth and the efficiency of product synthesis in Escherichia coli
TIAN Kang- ming, ER Hao, LU Fu- ping, WANG Zheng-xiang
2016(01):184-189. DOI: 10.13386/j.issn1002-0306.2016.01.030
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Study on the hydrolyzing technologies of basic flavoring materials from Parastichopus californicus
YANG Ying, WANG Qiu- kuan, GU Yue, HE Yun-hai, SONG Yue-fan, CONG Hai-hua, LIU Shu, QI Yan-xia
2016(01):190-194. DOI: 10.13386/j.issn1002-0306.2016.01.031
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Optimization of ultrasonic- microwave synergistic extraction of polyphenol from Canarium album by response surface methodology
XIANG Zhao- bao, LIU Xing-yu
2016(01):195-200. DOI: 10.13386/j.issn1002-0306.2016.01.032
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Research of the brewing technology of semi-dry crisp pear wine
MA Meng- zhen, QIAN Zi- lin, WU Lu- ting, JIANG He- ti
2016(01):201-207. DOI: 10.13386/j.issn1002-0306.2016.01.033
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Optimization of supercritical CO2 extraction of blueberry anthocyanins using response surface methodology
TIAN Mi- xia, LI Ya-dong, HU Wen-zhong, WANG Yan-ying, JIANG Ai-li, LIU Cheng-hui
2016(01):208-212. DOI: 10.13386/j.issn1002-0306.2016.01.034
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Ultrasonic- assisted anionic and cationic surfactant systems extraction of total flavonoids from Ampelopsis grossedentata
ZHU Xin, GUO Hong- ying, TAN Xing- he, YU Xiao-jie, ZHANG Yu, WANG Feng, DENG Jie-hong
2016(01):213-218. DOI: 10.13386/j.issn1002-0306.2016.01.035
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Optimization of enzymatic hydrolysis conditions for myofibrillar protein of chicken breast by response surface methodology
BAI Teng- hui, Ma Ya- ping, KANG Zhuang- li, PAN Run- shu, MA Han- jun
2016(01):219-225. DOI: 10.13386/j.issn1002-0306.2016.01.036
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Optimization of ultrasonic extraction of flavonoids from Moringa stenopetala leaves and their antioxidant activities
YUE Xiu- jie, LI Chao, FU Xiong
2016(01):226-231. DOI: 10.13386/j.issn1002-0306.2016.01.037
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Research of preparation of red bean peptides by ultrasonic- assisted enzymatic hydrolysis and antioxidative activity
LI Yang, QI Bao- kun, SUI Xiao- nan, MA Wen- jun, WANG Zhong- jiang, JIANG Lian- zhou
2016(01):232-237. DOI: 10.13386/j.issn1002-0306.2016.01.038
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Preparation of yogurt soybean milk ice cream fermented by kefir
LIU Jing- jing, SHEN Gui- qi, GUO Zhi- lin, GUO Dong, TENG Wen- jing, SUN Zai- bao
2016(01):237-241. DOI: 10.13386/j.issn1002-0306.2016.01.039
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Aqueous two phase system based on[C4mim]BF4/ Mg SO4 for isolation of total flavonoids from Cynomorium Songaricum and its antioxidation activity analysis
ZHANG Xi- feng, ZHANG Fen-qin, LUO Guang-hong
2016(01):242-246. DOI: 10.13386/j.issn1002-0306.2016.01.040
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Extraction of alkaloids and glucosinolates from Maca and stability in Maca liquor
ZHAO Lin- min, HE Yu- ning, SHEN Hui, NING Wei- wei, TAO Ning- ping
2016(01):247-251. DOI: 10.13386/j.issn1002-0306.2016.01.041
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Study on microwave- assisted extraction technology of β-carotenoid from Dunaliella salina
SUN Xie- jun, XUE Xiao- xia, LI Xiu- xia, BI Hai-yan, PAN Long-fei, LIU Yu-chun
2016(01):252-257. DOI: 10.13386/j.issn1002-0306.2016.01.042
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Carboxymethyl modification of Auricularia polytricha polysaccharide
CHEN Hui, CHEN Yi-yong
2016(01):258-262. DOI: 10.13386/j.issn1002-0306.2016.01.043
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Study on the middle experiment technology of pulse pressure processing of pidan
WANG Jun- gang, GUO An-min, LI Yu-hui, WU Hong-bin, LIU Cheng-jiang, JIN Xin-wen
2016(01):263-268. DOI: 10.13386/j.issn1002-0306.2016.01.044
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Study of production process and sterilization technology of grilled squid
NENG Jing, TAN Jia- yuan
2016(01):269-274. DOI: 10.13386/j.issn1002-0306.2016.01.045
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Optimization of extraction conditions and analysis of physicochemical property of pectin from Akebia trifoliata peel
LI Jia- xing, WU Ping, WU Yue, MA Lang, XIAO Xiu-feng, ZHOU Yan-hui
2016(01):275-277. DOI: 10.13386/j.issn1002-0306.2016.01.046
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Extraction and antioxidant activities of anthocyanins from purple wheat bran
FU Hong- fei, LIU Xue-mei, SUN Jing-ru, HUANG Xing-jian, PAN Si-yi
2016(01):278-283. DOI: 10.13386/j.issn1002-0306.2016.01.047
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Analysis of airflow charateristicin tunnel- type drying chamber of dried noodles
YANG Fu- guang, ZHANG Bo, ZHANG Ying- quan, WANG Zhen- hua, WEI Yi- min
2016(01):284-287. DOI: 10.13386/j.issn1002-0306.2016.01.048
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Effect of acetylated distarch phosphate on stability of porcupine liver sauce
YU Xue- ping, TONG Qun- yi
2016(01):288-292. DOI: 10.13386/j.issn1002-0306.2016.01.049
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Studies of several kinds of additives on water- holding capacity of Penaeus vannamei
SONG Jia, SHU Ying, AO Ran, RONG Ping, WANG Wei- jing, DING Na, GAO Sheng, ZHANG Zhi- sheng
2016(01):293-296. DOI: 10.13386/j.issn1002-0306.2016.01.050
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Difference of organic acids in ripen berry of wine grape( Cabernet Sauvignon) among production regions
ZHAO Yue, HAN Ning, SUN Yu-xia, SUN Qing-yang, HAN Ai-qin, ZHAO Xin-jie
2016(01):297-301. DOI: 10.13386/j.issn1002-0306.2016.01.051
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Determination of the inorganic elements in jujube fruits cultivated in different regions by microwave digestion and ICP- AES method
GUO Sheng, DUAN Jin-ao, YAN Hui, QIAN Da-wei, TANG Xiao-qing
2016(01):302-308. DOI: 10.13386/j.issn1002-0306.2016.01.052
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Study on the correlation between sensory evaluation and instrumental analysis for salted eggs texture
DU Ze- kun, LI Yu- zhu, ZHANG Jia- ming, XU Xue- bo, MA Bo- yuan, DU Peng
2016(01):309-314. DOI: 10.13386/j.issn1002-0306.2016.01.053
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Determination of tryptophan and its three metabolites in mice brain tissue by LC- MS / MS
TIAN Huan, ZHAI Jun-le, LI Meng-qiu, LIU Xin-min, CHANG Qi, PAN Rui- le, ZHANG Ze-sheng, LIAO Yong-hong
2016(01):315-319. DOI: 10.13386/j.issn1002-0306.2016.01.054
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Simultaneous determination of 23 elements in linden honey by microwave digestion- inductively coupled plasma mass spectrometry method
JIN Ling- he, CHEN Hui, FAN Chun-lin, WANG Ming-lin
2016(01):320-325. DOI: 10.13386/j.issn1002-0306.2016.01.055
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Analysis and homology modeling of coffee- bean α- galactosidase
TAO Jia- ni, LI Yun, YAO Di, SHEN Wang-yang, CHEN Xuan, ZHOU Jian
2016(01):326-330. DOI: 10.13386/j.issn1002-0306.2016.01.056
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Effect of ultraviolet irradiation on the nutritional quality of fresh- cut apples
GENG Ya- juan, WANG Yan-ying, QI Hai-ping, HU Wen-zhong
2016(01):331-333. DOI: 10.13386/j.issn1002-0306.2016.01.057
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Effect of short- term starvation on the muscle quality of the pre- harvest carassius auratus
HE Shi- Shui, WANG Hong- Kai, JIANG Wan- Xiang, GAO Yuan
2016(01):334-337. DOI: 10.13386/j.issn1002-0306.2016.01.058
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Dynamic models of Lingzao VC content changes during storage at different storage temperatures
WANG Jing- jing, DONG Fu, FENG Xu-qiao, DUAN Xiao-ming, YANG Fang- wei, LV Jia-yu, YANG Wen-jing
2016(01):338-341. DOI: 10.13386/j.issn1002-0306.2016.01.059
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Effect of UV- C irradiation on nutritive qualities and antioxidant activity of postharvest hawthorn fruit
HU Li- na, ZHANG Chun- ling, LIU Hui, LV Zhen- zhen, CHEN Da- lei, JIAO Zhong- gao
2016(01):342-346. DOI: 10.13386/j.issn1002-0306.2016.01.060
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Effect of UV- C irradiation on quality and microbial characteristics of Agaricus bisporus
XU Li- jing, CHANG Ming-chang, MENG Jun-long, GAO Li-pu
2016(01):347-350. DOI: 10.13386/j.issn1002-0306.2016.01.061
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Analysis of nutritive composition in muscle of wild Monopterus Albus with three kinds of colors
WU Xiu- lin, DING Wei-dong, CAO Zhe-ming, WEI Guo-hua, HU Bin, BING Xu-wen
2016(01):351-355. DOI: 10.13386/j.issn1002-0306.2016.01.062
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Determination of nutritious components and physiological activities of different parts of Ixeris Chinensis( Thunb.) Nakai
HUO Li, SUO Ran, LI Ning, WANG Jie
2016(01):356-359. DOI: 10.13386/j.issn1002-0306.2016.01.063
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Role of focal adhesion kinase in black rice anthocyanins inhibiting HER-2 positive human breast cancer cells
ZHOU Jie, CHEN Xiang- yan, CHEN Jing- yao, LI Fei, ZHU Yan- feng, YU Xiao- ping
2016(01):360-362. DOI: 10.13386/j.issn1002-0306.2016.01.064
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Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains
LIU Qing- ai, SHI Jian- guo, MA Yao-hong, YANG Jun-hui, MENG Qing-jun, YANG Yan
2016(01):363-367. DOI: 10.13386/j.issn1002-0306.2016.01.065
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Review on the influence of ingredients on the quality of chocolate
HE Rui- fang, ZHANG Hong, BI Yan-lan, SHEN Qi
2016(01):368-373. DOI: 10.13386/j.issn1002-0306.2016.01.066
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Advances in bioconversion of cellulosic materials to ethanol by moulds
CUI Tian- tian, ZHANG Bao- shan, FENG Ya-yun, WANG Jin-dan, LIN Min
2016(01):374-380. DOI: 10.13386/j.issn1002-0306.2016.01.067
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Review on the microencapsulation technology of embedding microorganism
ZHANG Hui- juan, HAO Yi- ming, WANG Jing, MA Tie-zheng, LIU Ying-li
2016(01):381-386. DOI: 10.13386/j.issn1002-0306.2016.01.068
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Research progress in fatty acid composition of rabbit meat affected by feeding
XIE Yue- jie, HE Zhi-fei, LI Hong-jun
2016(01):387-391. DOI: 10.13386/j.issn1002-0306.2016.01.069
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Advances in research of the effect of heat shock proteins on meat quality during postmortem aging
LI Jie, SHI Xi-xiong, HAN Ling, YU Qun-li, MA Jun-yi, JIN Xian-long
2016(01):392-395. DOI: 10.13386/j.issn1002-0306.2016.01.070
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Research progress in soy isoflavones on prostate cancer and the underlying mechanism
LI Fei, ZHU Yan- feng, YU Xiao- ping
2016(01):396-399. DOI: 10.13386/j.issn1002-0306.2016.01.071
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