Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on Interactions between Cyanidin-3-Glucoside and Four Kinds of Milk Proteins
WANG Xin, ZHAO Lei, HAO Shuai, LIU Guo-rong, WANG Cheng-tao, ZHU Jin-jin
2018, 39(17):1-8,15. DOI: 10.13386/j.issn1002-0306.2018.17.001
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Purification and Structural Characterization of Serum Albumin in Bactrian Camel Milk
GUO Yan, MING Liang, YI Li, YI Ri-gui, GAO Wan-ting, Jirimutu
2018, 39(17):9-15. DOI: 10.13386/j.issn1002-0306.2018.17.002
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Effect of Surimi Ratio and External Additives on the Gel Properties of Composite Antarctic krill Surimi
TIAN Li-li, XUE Chang-hu, YIN Li-ang, JIANG Xiao-ming, LI Zhao-jie, XUE Yong
2018, 39(17):16-21,32. DOI: 10.13386/j.issn1002-0306.2018.17.003
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Effects of Environmental Factors on Biosorption of Pb2+ by Sargassum fusiforme Powder
ZHANG Xiao-mei, SHEN Liang, SU Hong, GUO Rui, LIU Hong-ying
2018, 39(17):22-26,32. DOI: 10.13386/j.issn1002-0306.2018.17.004
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Preparation of Porous Hydroxyapatite from Trichiurus lepturus Fishbone and Its Adsorption Kinetics for Diesel Oil
LIN Yi-hong, JI Li-li, SONG Wen-dong, CAI Lu, ZHANG Xiao-die
2018, 39(17):27-32. DOI: 10.13386/j.issn1002-0306.2018.17.005
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Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis
CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei
2018, 39(17):33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006
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Effect of Different Modification Methods on Immunogenicity and Function of Egg White Powder
SONG Qi-dong, TU Zong-cai, WANG Hui, ZHANG Lu, YANG Wen-hua, ZHONG Bi-zhen, LU Jian-wei
2018, 39(17):40-45. DOI: 10.13386/j.issn1002-0306.2018.17.007
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Comparative Study on Meat Quality of Jinchuan Yak and Maiwa Yak under Yard-feeding Conditions
TAN Zi-xuan, WANG Qi, XU Xu, LI Qiang, PENG Zhong-li, AN De-ke, HOU Ding-chao, ZHA Sheng, BAI Xue
2018, 39(17):46-51. DOI: 10.13386/j.issn1002-0306.2018.17.008
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Optimization of Compound Coating Formulation and Analysis of Texture Change for Cold-fresh Beef
QI Wen, GAO Yang, LIN Ying, LI Yi-shu, WEN Yu-ning, FU Yu-dong, SHANG Hong-li
2018, 39(17):52-57. DOI: 10.13386/j.issn1002-0306.2018.17.009
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Preparation of Carboxymethylated Carrageenan Gels with High Water Holding Capacity and Soft Gelling Property
LIU Xiao-ting, AN Feng-ping, WANG Yi-wei, HUANG Qun, TENG Hui, SONG Hong-bo
2018, 39(17):58-63. DOI: 10.13386/j.issn1002-0306.2018.17.010
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Amino Acid Composition Analysis and Protein Nutrition Evaluation of Strawberry Jiaosu during Fermentation Process
CHEN Xiao-wei, CHENG Yong-jie, FAN Hao-an, XUE Shu-long, JIANG Li-xin, ZHANG Ting, WANG Zhen-zhen, MAO Yang-chen, SHA Ru-yi, MAO Jian-wei
2018, 39(17):64-70,78. DOI: 10.13386/j.issn1002-0306.2018.17.011
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Effects of High Pressure and High Temperature Short Time Sterilization on the Quality of Cherry Juice
PENG Si-jia, HOU Zhi-qiang, XU Zhen-zhen, LIAO Xiao-jun
2018, 39(17):71-78. DOI: 10.13386/j.issn1002-0306.2018.17.012
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Changes of Lipid Oxidation, Protein Oxidation and Texture Properties in Braised Beef during Chilled Storage
PENG Zhu-ni, ZHANG Ya-wei, BAO Ying-jie, REN Xiao-pu, ZHU Yu-xia, LIU Shi-xin, PENG Zeng-qi
2018, 39(17):79-83,88. DOI: 10.13386/j.issn1002-0306.2018.17.013
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Preparation and Comparison of Two Tyramine Magnetic Molecularly Imprinting Polymers
ZHANG Can, YU Fang-fang, SHI Xiao-man, YU Xin-xin
2018, 39(17):84-88. DOI: 10.13386/j.issn1002-0306.2018.17.014
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Thermal Inactivation Model of Salmonella in Beef
ZHU Li-xian, ZHENG Ting, DONG Peng-cheng, ZHANG Yi-min, MAO Yan-wei, LIANG Rong-rong, MA Wen-jian, LUO Xin
2018, 39(17):89-93,105. DOI: 10.13386/j.issn1002-0306.2018.17.015
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Pasting Properties of Rice Powders Blending with Potato Granule and the Quality of Restructured Potato Rice
LEI Wan-ying, ZENG Xi-ke, ZHANG Li-lin, ZHANG Yu
2018, 39(17):94-98,111. DOI: 10.13386/j.issn1002-0306.2018.17.016
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Separation, Identification, Physiological and Biochemical Characteristics of Pollution Microbes in Swollen Vinegar
SUN Wen-li, SUN Ling, XING Zheng, HOU Xiao-shan, HE Rong-hai, MA Hai-le
2018, 39(17):99-105. DOI: 10.13386/j.issn1002-0306.2018.17.017
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Screening, Identification and Enzymatic Properties of a Pullulanase Producing Strain, and Antioxidant Activity of Laminaria japonica Polysaccharide Enzymatic Hydtolysate
WU Yong, WANG Shu-jun, LV Ming-sheng, FANG Yao-wei, LIU Shu, YAN Cui, JIAO Yu-liang
2018, 39(17):106-111. DOI: 10.13386/j.issn1002-0306.2018.17.018
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Purification and Characterization of Ginsenoside Rb3 Xylosidase
ZHAO Xin-ping, XU Long-quan, SONG Jian-guo, YU Hong-shan
2018, 39(17):112-117. DOI: 10.13386/j.issn1002-0306.2018.17.019
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Isolation and Identification of Aflatoxin B1 Degradation Strains
WANG Wei, XIE Yan-li
2018, 39(17):118-121,127. DOI: 10.13386/j.issn1002-0306.2018.17.020
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Isolation and Identification of Isoamylase Producing Strains and Cloning and Expression of Isoamylase Gene
ZHAO Shu-qin
2018, 39(17):122-127. DOI: 10.13386/j.issn1002-0306.2018.17.021
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Screening and Identification of γ-Aminobutyric Acid Lactobacillus and Its UV Mutagenesis
TIAN Rui, Sarula, DUAN Xiao-xia, Wuyundalai
2018, 39(17):128-132. DOI: 10.13386/j.issn1002-0306.2018.17.022
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Optimization of Fermentation Process of Aronia melanocarpa Fruit Juice by Lactobacillus plantarum
ZHANG Hai-ping, ZHU Yue, WEI Yu-long, LI Teng, YU Ning, ZHU Ning, GAN Zhi-lin, SUN Ai-dong
2018, 39(17):133-138,151. DOI: 10.13386/j.issn1002-0306.2018.17.023
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Comparison of Two Moulding Processes for Dog Chew Manufacture Made by Cowhide Offcuts
NIU Fu-ge, LI Meng-ya, PAN Wei-chun, ZHANG Xiu-zhen, YANG Jian-sheng, LI Jian-rong, XU Lian
2018, 39(17):139-144,151. DOI: 10.13386/j.issn1002-0306.2018.17.024
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Extraction Process Optimization of Hydroxytyrosol from Olive Pomace by Response Surface Methodology
WANG Qiang, HUANG Mei-gui, XIE Yue-jie, ZHAO Fu-chang, REN Yan-rong, WANG Bo, REN Gui-li
2018, 39(17):145-151. DOI: 10.13386/j.issn1002-0306.2018.17.025
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Optimization of Chlorophyll Protection Technology of Heracleum moellendorffii Hance by Response Surface Methodology
WANG Ju, ZHANG Xiu-ling, GAO Ning, YU Hai-xin
2018, 39(17):152-158,166. DOI: 10.13386/j.issn1002-0306.2018.17.026
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Optimization of Preparation Technology of Glycosaminoglycans Chewable Tablets from Pinctada martensii by Response Surface Methodology
ZHANG Lei, WANG Jin-xu, YANG Xian-qing, WEI Ya, CEN Jian-wei
2018, 39(17):159-166. DOI: 10.13386/j.issn1002-0306.2018.17.027
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Optimization of Extraction Technology of Kabuli Chickpea Protein by Response Surface Methodology
ZHANG Jun-jie, GUO Chen, LIU Yi-fei, FANG Cai, WANG Zhi-Wei, WANG Yi-qiu, ZONG Wei
2018, 39(17):167-172. DOI: 10.13386/j.issn1002-0306.2018.17.028
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Optimization of Vacuum Pulse Marinating Technology for Leisure Dried Tofu
LI Hai-tao, ZHAO Liang-zhong, FAN Liu, SUN Meng-jing, LIU Hai-yu, WANG Rong, JIANG Zhen-gui, LI Ming
2018, 39(17):173-179. DOI: 10.13386/j.issn1002-0306.2018.17.029
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Optimization of the Production Process of Sweet Potato Starch Bread based on Fuzzy Synthetical Evaluation
SUN Ying, MIAO Rong-xin
2018, 39(17):180-185. DOI: 10.13386/j.issn1002-0306.2018.17.030
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Optimization of Fermentation Process and Antioxidant Activity of Polysaccharide from Se-enriched Lentinula edodes
ZENG Xuan-zhu, LEI Yu-guo, HU Guo-yuan, GUO Jia
2018, 39(17):186-192. DOI: 10.13386/j.issn1002-0306.2018.17.031
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Optimization of Processing Technology of Seafood Condiments from Octopus Viscera
FAN Jia-huan, YE Ying, MAO Wei-jie
2018, 39(17):193-198,252. DOI: 10.13386/j.issn1002-0306.2018.17.032
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Optimization of Ultrasonic-Assisted Infiltration of Trehalose to Improve the Quality of Freeze-dried Tilapia Fillets
REN Ting-ting, GUAN Zhi-qiang, LI Min
2018, 39(17):199-205,282. DOI: 10.13386/j.issn1002-0306.2018.17.033
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Optimization of Extraction Process of Tea Polysaccharide based on Principal Component Analysis
HUANG Qian, ZHU Ming-yang, LUO Lin-gen, SHI Hao, WU Shao-ping
2018, 39(17):206-211,287. DOI: 10.13386/j.issn1002-0306.2018.17.034
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Effects of Curdlan and Konjac Gum Complex Gel Properties on the 120 ℃-heating Surimi Products
CUI Xiao, WEI Yi-nong, LIU Sheng-nan, XUE Yong, XUE Chang-hu
2018, 39(17):212-216,224. DOI: 10.13386/j.issn1002-0306.2018.17.035
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Comparative on Apple Aroma Components and Variety Classification Study based on Principal Component Analysis and Cluster Analysis
ZHANG Wei-wei, ZHANG Xiu-ling
2018, 39(17):217-224. DOI: 10.13386/j.issn1002-0306.2018.17.036
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Comparative Analysis of the Volatile Component from Wild and Cultivated Morchella by HS/SPME-GC/MS
LI Xiang, ZHONG Fang-you, LING Yun-kun, DENG Jie, LIU Da-yu, XU Yi-dan, WANG Qiu-guo
2018, 39(17):225-228,234. DOI: 10.13386/j.issn1002-0306.2018.17.037
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Determination of Biochemical Components of “Dashancha” from Fengqing of Yunnan
DUAN Shuang-mei, ZHENG Ji-wen, LI Yong-xi, LI Zheng-hua, SHI Xing-yun, WANG Li-yan, GUO Tian-jie, LV Cai-you, ZHAO Ming, MA Yan
2018, 39(17):229-234. DOI: 10.13386/j.issn1002-0306.2018.17.038
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Freshness Quality Prediction of Latelabrax japonicas based on Electronic Nose and Statistic Analysis
CHEN Dong-jie, JIANG Pei-hong, ZHANG Chang-feng, NIE Xiao-bao, HUANG Bao-sheng, ZHANG Yu-hua, LI Chang-jian
2018, 39(17):235-239. DOI: 10.13386/j.issn1002-0306.2018.17.039
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Determination of Ten Pesticide Residues in Tea by Liquid Chromatography-Tandem Mass Spectrometry and Gas Chromatography-Tandem Mass Spectrometry
HU Xue-yan, PENG Tao, CHEN Hui, WANG Wen-wen
2018, 39(17):240-247,252. DOI: 10.13386/j.issn1002-0306.2018.17.040
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Application of Bacteriocin from Lactobacillus acidophilus NX2-6 in Pork Preservation
ZHOU Yan, ZENG Wei-wei, ZHU Xiao-yu, LV Feng-xia, BIE Xiao-mei, ZHAO Hai-zhen, LU Zhao-xin
2018, 39(17):248-252. DOI: 10.13386/j.issn1002-0306.2018.17.041
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Screening of Suitable UV-C Irradiation Dose at the Low Temperature Storage of Munage Grape
PU Wan-lu, LI Ping, DENG Bing, LI Xiao-hui, YAN Shi-jie
2018, 39(17):253-257. DOI: 10.13386/j.issn1002-0306.2018.17.042
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Effect of Pretreatment on Preservation Quality of Cultured Large Yellow Croaker (Pseudosciaena crocea) in the Process of Logistics
CHEN Shi-da, GUO Mei-chen, YANG Liu-ming, ZHANG Deng-ke, LEI Ye-si, YANG Ju-peng, ZHANG Hui-en, YANG Hua
2018, 39(17):258-262,275. DOI: 10.13386/j.issn1002-0306.2018.17.043
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Study on the Collective Preservation Effect of Natural Antistaling Agent and Ice-temperature Preservation on Beef
FU Li, DANG Mei-zhu, HU Xiao-bo, HAO Xiu-zhen, HUANGFU You-yu
2018, 39(17):263-268,275. DOI: 10.13386/j.issn1002-0306.2018.17.044
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Effect of Nitric Oxide on Softening and Cell Wall Metabolism of Postharvest Mango
HE Jun-yu, REN Yan-fang, CHEN Yuan-you, WANG Yan-ling, LIN Xiao, LIU Dong
2018, 39(17):269-275. DOI: 10.13386/j.issn1002-0306.2018.17.045
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Effects of Enterococcus faecium B21 on Body Weight, Fasting Blood Glucose Levels, and Fecal Bacterial Communities of Wistar Rats Fed by High Fat Diet
WANG Yan-yan, YANG Jing, SHAO Ze-huai, JIANG Hui-nan, ZHANG Jiang, CHEN Lan-ming
2018, 39(17):276-282. DOI: 10.13386/j.issn1002-0306.2018.17.046
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Assessment of Nutritional Components in Passiflora edulis Juice of Different Cultivars
GUO Yan-feng, YANG De-po, ZHANG Yan-jie
2018, 39(17):283-287. DOI: 10.13386/j.issn1002-0306.2018.17.047
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Analysis and Evaluation of Nutritional Components in Muscle of Triplophysa minxianensis
WEN Si-en, LIU Tao, WANG Feng, LU Bin
2018, 39(17):288-293,299. DOI: 10.13386/j.issn1002-0306.2018.17.048
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Inhibitory Effects and Mechanism of Tieguanyin Tea Extracts on LPS-induced Inflammatory Response in RAW264.7 Cells
WEN Yi, WANG Zhen, CAI Shu-xian, LIU Zhong-hua
2018, 39(17):294-299. DOI: 10.13386/j.issn1002-0306.2018.17.049
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Research Progress of Stable Isotope Ratio Mass Spectrometry for Authenticity and Traceability in Honey
SHE Seng, LI Yi, SONG Hong-bo, CHEN Lan-zhen
2018, 39(17):300-304,308. DOI: 10.13386/j.issn1002-0306.2018.17.050
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Research Progress of the Flavor Compounds in Kiwifruit Wine
ZHANG Xin, ZUO Yong, ZHANG Jing, SUN Shi-guang, HE Song-jie, QIN Shi-rong, SHAO Liang-wei
2018, 39(17):305-308. DOI: 10.13386/j.issn1002-0306.2018.17.051
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Research Status and Development Trend of Shrimp Preservation Technology
WU Jia-yu, GONG Jing-ni, ZHENG Jun-ying, ZHENG Yu-ting, LI Chong-gao, WU Xian-hui
2018, 39(17):309-314,318. DOI: 10.13386/j.issn1002-0306.2018.17.052
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Research Advances on Chemical Constituents and Bioactivities of Truffle fungus
ZHANG Hong, DU Jun, CHEN Ping, WANG Qi
2018, 39(17):315-318. DOI: 10.13386/j.issn1002-0306.2018.17.053
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Research Progress on Mild Disruption Technology of Microalgae for Functional Protein Releasing
ZENG Jian-hua, YANG Yang, SHI Yan-guo, XIN Jia-ying
2018, 39(17):319-327,334. DOI: 10.13386/j.issn1002-0306.2018.17.054
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Research Progress on the Bioactivity of Plant Origin Tannins
SHU Chang, ZHAO Han-dong, JIAO Wen-xiao, FAN Xin-guang, JIANG Wei-bo
2018, 39(17):328-334. DOI: 10.13386/j.issn1002-0306.2018.17.055
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Research Progress of Kombucha Study in the World
MEI Han-jie, HU Wen-feng
2018, 39(17):335-341,351. DOI: 10.13386/j.issn1002-0306.2018.17.056
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Research Progress of Anti-inflammatory Effects of Polyphenols in Edible Mushrooms
ZHANG Xiao-yi, LI Zhong-hai, REN Jia-li
2018, 39(17):342-346,351. DOI: 10.13386/j.issn1002-0306.2018.17.057
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Research Progress of Gossypol Content in Agricultural Products
LI Ling-hui, WEI Yue, LV Jiao, YANG Shu-yan, MA Jing-jun
2018, 39(17):347-351. DOI: 10.13386/j.issn1002-0306.2018.17.058
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