Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Maillard Reaction Degree and Product Functional Properties of Proteins-Glucose in Skim Milk System
MOU Quan-sheng, YANG Min, WANG Yu-cheng, BAO Peng-jie, LEI Jing-jing, CHEN Hao, WANG Hai-xia, YANG Ji-tao
2019, 40(12):1-6. DOI: 10.13386/j.issn1002-0306.2019.12.001
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Effect of Interaction between Flavonoids of Eucommia ulmoides and Chicken Cartilage Peptides on Antioxidant Activity and Fluorescence Characteristics
REN Jiao-yan, LIAO Lin-feng, LI Yu-juan, LIN Xiao-lin, XIE Li-ping, LIANG Ming, YIN Xi-quan, YUAN Er-dong
2019, 40(12):7-11,25. DOI: 10.13386/j.issn1002-0306.2019.12.002
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Effect of Lower-temperature Extrusion on the Nutritious and Physicochemical Properties of Japonica Brown Rice
WANG Ting, ZHAO Jian-wei, ZHOU Xing, XU Xue-ming, JIN Zheng-yu
2019, 40(12):12-17,25. DOI: 10.13386/j.issn1002-0306.2019.12.003
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Effects of Diet Type and Concentrate-to-forage Ration of Diet Feed on Contents of Amino Acid and Fatty Acid of House-feeding Yak Meat
XIE Xin-ting, PENG Zhong-li, GAO Yan-hua, MIAO Jian-jun, WANG Ding, FU Yang-yang, GUO Chun-hua
2019, 40(12):18-25. DOI: 10.13386/j.issn1002-0306.2019.12.004
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Comparison of Biological Activities in Vitro of Dendrobium huoshanense and Dendrobium officinale
MA Rong-feng, TANG Chuan, WANG Wen-han, YANG Yan, TIAN Xiao-jun, DAI Ya-feng, WANG Sheng-gui
2019, 40(12):26-30,37. DOI: 10.13386/j.issn1002-0306.2019.12.005
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Effect of High Hydrostatic Pressure and Thermal Treatment on Quality of Fermented Pomegranate Juice
YIN Xiao-cui, MA Yuan, SU Fan, LIANG Zhi-lin, LUO Ming, FU Dong-xu, CHE Zhen-ming, YUAN Yi-ping, GENG Yue-chang, XU Juan
2019, 40(12):31-37. DOI: 10.13386/j.issn1002-0306.2019.12.006
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Purification,Composition Analysis and Its Antioxidant Activity of Polyphenols from Red-Flesh Apple of Xinjiang
LIU Min-hao, QI Na, DENG Hong, MENG Yong-hong, MU Wei-tong, GUO Yu-rong
2019, 40(12):38-44,50. DOI: 10.13386/j.issn1002-0306.2019.12.007
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Optimization of Immobilization Conditions of Wickerhamomyces anomalus Y5-5 and Its Effect on the Wine Making Process
SHI Yan-fei, YAN Feng-xiang, ZHANG Ze-kun, DU Xiao-wei, WANG Xiao-yong, ZHANG Xiu
2019, 40(12):45-50. DOI: 10.13386/j.issn1002-0306.2019.12.008
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Modelling of the Moisture Dynamic Process and Effects on Multiple Functional Components of Gardenia jasminoides Ellis with Different Drying Methods
WANG Xiao-hao, ZHU Shao-qing, GU Wei, CAO Jian-guo, LIU Qi, TIAN Rong, ZHOU Chen, WANG Fan
2019, 40(12):51-57,64. DOI: 10.13386/j.issn1002-0306.2019.12.009
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Effect of Repeated Boiling on the Contents of Heterocyclic Amines and Their Precursors in Duck Breasts and Braised Soup
WANG Zhen, ZHANG Ya-wei, QIAN Ye, YIN Jing, ZHOU Guang-hong, XU Xing-lian, PENG Zeng-qi
2019, 40(12):58-64. DOI: 10.13386/j.issn1002-0306.2019.12.010
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Study on Adsorptive Performance of Jackfruit Peel on Methylene Blue
YANG Xin-zhou
2019, 40(12):65-69,76. DOI: 10.13386/j.issn1002-0306.2019.12.011
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Effect of Pasteurization on the Qualities of Fresh Noodles
WANG Jun-jun, SHAO Hua-wei, ZHENG Xue-ling, LIU Chong
2019, 40(12):70-76. DOI: 10.13386/j.issn1002-0306.2019.12.012
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Analysis of Production Performance and Taste Swbstances of Different Multigrain Culture Medium for Cordyceps militaris
LIU Hong, MA Hui, CAO Hong, LI Yang-ming, BAO Jian-zhong, CHEN Xiu-lan, SUN Ye
2019, 40(12):77-84. DOI: 10.13386/j.issn1002-0306.2019.12.013
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Monosaccharide Composition Analysis of Polysaccharide from Antrodia cinnamomea by GC-MS and Its Antioxidant Activity
YANG Bin-jun, YI Jun, GONG Ye-tao, WU Yan-bin, WU Jin-zhong, WU Jian-guo
2019, 40(12):85-89. DOI: 10.13386/j.issn1002-0306.2019.12.014
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Preparation of Oregano Essential Oil-Carboxymethyl Cellulose Active Packaging Films and Their Antioxidant and Antibacterial Properties
TAN Rui-xin, ZHANG Wan-gang, ZHOU Guang-hong
2019, 40(12):90-96. DOI: 10.13386/j.issn1002-0306.2019.12.015
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Effects of Different Emulsifiers on Soy Whipped Cream
FU Li-wei, ZENG Mao-mao, HE Zhi-yong, QIN Fang, CHEN Jie
2019, 40(12):96-100,162. DOI: 10.13386/j.issn1002-0306.2019.12.016
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Effects of Rice Protein on the Physicochemical Properties of Wheat Starch
ZHANG Min, XU Yan, ZHOU Yi-bin, WANG Nai-fu
2019, 40(12):101-104,111. DOI: 10.13386/j.issn1002-0306.2019.12.017
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Antioxidant Activity and Protective Effect on DNA Oxidative Damage of Medlar Honey
HE Liang-liang, ZHAO Hao-an, LIU Xin-yan, ZHANG Ying, WANG Yin, CHENG Ni, CAO Wei
2019, 40(12):105-111. DOI: 10.13386/j.issn1002-0306.2019.12.018
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16S rDNA-based Analysis of Bacterial Community in Fish Sauce during Temperature-controlled Fermentation
WANG Xiang-jun, DUAN Shan
2019, 40(12):112-119,127. DOI: 10.13386/j.issn1002-0306.2019.12.019
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Safety and Probiotic Evaluation of Lactobacillus paracasei L1
TIAN Yuan, JI Zi-fei, GUO Hao-nan, FENG Lin-lin, XU Yun-he, ZHANG Li-li
2019, 40(12):120-127. DOI: 10.13386/j.issn1002-0306.2019.12.020
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Studies on Antibacterial Activity of N-butanol Extracted from Clerodendrum philippinum var.simplex
LUO Ze-ping, PAN Li-wei, QIN Yue
2019, 40(12):128-133,140. DOI: 10.13386/j.issn1002-0306.2019.12.021
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Antibacterial Activity and Mechanism of Limonene against Pseudomonas fluorescens
SHU Hui-zhen, TANG Zhi-ling, LIU Xue, CHEN Wei-jun, CHEN Hai-ming, HU Yue-ying, CHEN Wen-xue
2019, 40(12):134-140. DOI: 10.13386/j.issn1002-0306.2019.12.022
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Feeding Culture Process Optimization of Photosynthetic Bacteria Based on Oxidation Reduction Potential
WANG Zhi-hua, ZHU Xiao-wen, HE Gui-xia, WANG Ze-jian, WANG Yong-hong, ZHUANG Ying-ping
2019, 40(12):141-144,148. DOI: 10.13386/j.issn1002-0306.2019.12.023
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Effect of Pea Oligopeptides on Relieving Insulin Resistance
CUI Xin-yue, ZHANG Rui-xue, ZHOU Ming, ZHU Yan, CHEN Liang, MA Yong, GU Rui-zeng, WEI Ying
2019, 40(12):145-148. DOI: 10.13386/j.issn1002-0306.2019.12.024
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Optimization of Synthesis Technology of Selenium Polysaccharide Ester from Pomegranate Seeds and Its Anti-lipid Oxidation Ability
WANG Zhan-yi, LI Zhuo-wa, BI Hai-dan, WANG Fei, WANG Jing-long, XIANG Lan
2019, 40(12):149-156,162. DOI: 10.13386/j.issn1002-0306.2019.12.025
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Development of Compound Bayberry Juice Treated by High Hydrostatic Pressure and Its Storage Quality
Xuan Xiao-ting, Zhang Sai-jia, Cui Yan, Lin Xu-dong, Shang Hai-tao, Ling Jian-gang
2019, 40(12):156-162. DOI: 10.13386/j.issn1002-0306.2019.12.026
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Analysis of Nutritional Components of Chia Seeds and Its Optimization of Beverage Process
HAN Kai, LI Xin-yang, ZHAO Xiang-yu, YANG Zhen-tao, MA Yue, MA Jie, LIU Yue, HUI Jing
2019, 40(12):163-170,177. DOI: 10.13386/j.issn1002-0306.2019.12.027
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Optimization of Polyphenols Extraction from Phyllanthus emblica L. Pomace and Its Antioxidant Activity Analysis
GAN Jin, HE Zhao, ZHANG Hong, FENG Ying
2019, 40(12):171-177. DOI: 10.13386/j.issn1002-0306.2019.12.028
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Optimization of Preparation Process of Spirulina Acetylcholine ACE Inhibitory Peptide by Double Enzyme Hydrolysis
MA Ying, Hu Zhi, XUE Lu, PAN Ying, ZHOU Bao-hong, JIA Yun-qin, WANG Li-juan, WU Zi-jian
2019, 40(12):178-185. DOI: 10.13386/j.issn1002-0306.2019.12.029
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Selection and Optimization of Compound Natural Preservative for Cold Fresh Beef
ZHANG Xing-ya, LI Jiao, LI Ya-lei
2019, 40(12):185-190. DOI: 10.13386/j.issn1002-0306.2019.12.030
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Preparation,Characterization and in Vitro Antioxidant Activity of Selenium Potentilla anserina L. Polysaccharide with Different Substitution Degrees
MU Xing-xing, SHI Ji-peng, WANG Cheng-bo, ZHAO Lan, ZHAO Hai-hong, ZAHNG Ji
2019, 40(12):191-198. DOI: 10.13386/j.issn1002-0306.2019.12.031
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Effect of Low-temperature Continuous Phase Transition on the Structure of Decapterus maruadsi Protein and Its Optimization of Preparation Process on Antioxidant Peptides
WANG Shu-hui, LUO Xu-guang, WANG Shuang, ZHOU Ai-mei, CAO Yong
2019, 40(12):199-205. DOI: 10.13386/j.issn1002-0306.2019.12.032
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Effect of Sodium Hypochlorite on Preventing Cross-contamination of Salmonella on Broiler in Chilling Processes at Slaughter House
XIAO Xing-ning, WANG Wen, ZHANG Qiao-yan, ZHANG Jian-min, LIAO Ming, YANG Hua, LI Yan-bin
2019, 40(12):206-210,217. DOI: 10.13386/j.issn1002-0306.2019.12.033
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Contamination Evaluation of Aflatoxin AFB1,AFB2,AFG1 and AFG2 in Buckwheat Foods from Some Areas
WANG Yan, HU Tao, ZHU Li-wei, YANG Li-juan, HUANG Xiao-yan, CHEN Qing-fu
2019, 40(12):211-217. DOI: 10.13386/j.issn1002-0306.2019.12.034
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Investigation on Inorganic Arsenic Pollution of Seafood in Zhejiang Coast and Potential Dietary Health Risk Assessment
MEI Guang-ming, YAN Guo, CHANG Jia-qi, MENG Chun-ying, GU Jie
2019, 40(12):218-223,229. DOI: 10.13386/j.issn1002-0306.2019.12.035
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Effects of the Release Agent on the Determination of Magnesium in Milk Powder by Flame Atomic Absorption Spectrometry
CHEN Xiao-yuan, ZHANG Xi-qi, ZHANG Jia-yue, GAO Xi-feng, CUI Yu-hua
2019, 40(12):224-229. DOI: 10.13386/j.issn1002-0306.2019.12.036
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Determination of Cr(Ⅲ)and Cr(Ⅵ)in Auricularia auricula by HPLC-ICP-MS with Tubular Atmosphere Furnace
LI Bing-ru, LIU Jing, WANG Bei-hong, LI Yang, HE Zhao-ying, MA Zhi-hong
2019, 40(12):230-234. DOI: 10.13386/j.issn1002-0306.2019.12.037
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Rapid Detection of Coconut Juice Quality Based on the Near Infrared Spectroscopy
LIAN Yuan-yuan, XIONG Qian-wei, YANG Mu-sha, LAN Zhen-hong, LI Xiang-hui, SUN Wei-ming
2019, 40(12):235-240. DOI: 10.13386/j.issn1002-0306.2019.12.038
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Identification of Beef Breeds Based on the Vis/NIR Hyperspectral Imaging Technique
WANG Cai-xia, WANG Song-lei, HE Xiao-guang, DONG Huan
2019, 40(12):241-247. DOI: 10.13386/j.issn1002-0306.2019.12.039
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Analysis of the Main Components of Four Cultivars Edible Chrysanthemum Flowers
PAN Yun-yun, RAN Cong, LIU Qiong, WANG Qing, XIAO Ren-feng, WU Wei
2019, 40(12):248-253. DOI: 10.13386/j.issn1002-0306.2019.12.040
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Analytical Method Based on Inductively Coupled Plasma Mass Spectrometry and Health Risk of Heavy Metal Elements in Prawns
YAN Feng, YANG Lu-yao, WANG Lun
2019, 40(12):254-258,264. DOI: 10.13386/j.issn1002-0306.2019.12.041
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Comparison of Four Methods for the Determination of Amylose and Amylopectin
JIAO Meng-yue, GAO Han, WANG Wei-na, TIAN Yi-ling
2019, 40(12):259-264. DOI: 10.13386/j.issn1002-0306.2019.12.042
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Vacuum Precooling Model of Leaf Vegetables
LI Xin-ping, ZANG Run-qing, DONG Jie
2019, 40(12):265-269,277. DOI: 10.13386/j.issn1002-0306.2019.12.043
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Effects of Temperature Changes in Cold Chain Logistics and Different Packaging on Freshness and Flavor of Turbot(Scophthalmus maximus)
YANG Ya-ru, LI Ting-ting, SHANG Fei-fei, WANG Dang-feng, GAO Na-na, XIE Jing, MOU Wei-li, HUANG Jian-lian, LI Jian-rong
2019, 40(12):270-277. DOI: 10.13386/j.issn1002-0306.2019.12.044
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Functional Research of Phycocyanin on the Proliferation,Migration and Apoptosis of Non-small Cell Lung Cancer H1299 Cells
LI Shuang, HAO Shuai, WANG Jing, YAN Yan, ZHAO Lei, WU Ting-ting, WANG Cheng-tao
2019, 40(12):278-284. DOI: 10.13386/j.issn1002-0306.2019.12.045
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Evaluation of Antioxidant and Anti-aging Effect of Pueraria Water Extracts and Pueraria Fermentation Broth in Vitro
WU Di, LIU Ping-ping, LI Meng, WANG Chang-tao, ZHAO Dan, ZHANG Jia-chan
2019, 40(12):285-290,294. DOI: 10.13386/j.issn1002-0306.2019.12.046
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Regulation Effects of Oyster Peptide on the Hypothalamus-pituitary- thyroid Axis in Kidney Yang Deficiency Rats
LI Ya, WANG Tong, WANG Guang-fei, WANG Yun-zhi, YU Yan-fei, GAO Yong-lin
2019, 40(12):291-294. DOI: 10.13386/j.issn1002-0306.2019.12.047
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Extraction of Agaricus blazei Polysaccharides and Its Immunomodulatory Effect on D-galactose-induced Aging Mice
LI Yu-xin, SHENG Yu, DU Pei-ge, AN Li-ping, YANG Ying-ying, GUO Chang-chun, WANG Jia-qi
2019, 40(12):295-299,308. DOI: 10.13386/j.issn1002-0306.2019.12.048
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Comparison of Antioxidative Effects of Polyphenols from Raw Puer Tea in Vitro and Their Protective Effects on Alcoholic Gastric Injury in Mice
ZHOU Xian-rong, ZHAO Xin, LONG Xing-yao, MU Jian-fei, PAN Yan-ni, QIAN Yu
2019, 40(12):300-308. DOI: 10.13386/j.issn1002-0306.2019.12.049
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Application and Research Progress of Front-face Fluorescence Spectrometry in Food Quality Analysis
HUANG Hai-feng, CHEN Xiu-shan, LIU Feng-yin, WANG Yu, LIU Jia, LIANG Yue, RUAN Mei, GAO Xiang-yang, MU Hong-tao
2019, 40(12):309-316. DOI: 10.13386/j.issn1002-0306.2019.12.050
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Advances on Limonene Microbial Biotransformation and Its Related Enzymes
ZHANG Lu-lu, FAN Gang, HE Jin, HUANG Wen, REN Jing-nan, PAN Si-yi
2019, 40(12):317-325,330. DOI: 10.13386/j.issn1002-0306.2019.12.051
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Research Advances in the Postharvest Storage and Preservation Techniques of Fresh Common Bean(Phaseolus vulgaris L.)
XIE Guo-fang, ZHANG Ming-sheng
2019, 40(12):326-330. DOI: 10.13386/j.issn1002-0306.2019.12.052
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Research Advances on Interaction between Lactococcus lactis Bacteriophage and Their Hosts
ZHAO Hui-ying, LI Yan-jun, CHEN Su, OU Kai, WANG Jian, HE Guo-qing
2019, 40(12):331-334,340. DOI: 10.13386/j.issn1002-0306.2019.12.053
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Research Development of the Bioactive Peptides Based on Bioinformatics
ZHOU Ting-yi, GAO Xin-chang, DANG Ya-li, PAN Dao-dong, CAO Jin-xuan
2019, 40(12):335-340. DOI: 10.13386/j.issn1002-0306.2019.12.054
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Advances in Molecular Mechanism of Siraitia grosvenorii and Its Functional Components on the Abnormal Effects of Glucose and Lipid Metabolism
TANG Min-yi, LI Yong, LV Cheng-hao, QIN Si
2019, 40(12):341-346,353. DOI: 10.13386/j.issn1002-0306.2019.12.055
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Research Progress on Harm and Hazard Control of Alicyclobacillus acidoterrestris
HUANG Yu-Xin, FENG Xin, SHI Wen-Xin, LIU Wei, FU Zhe, JIAO Ling-xia
2019, 40(12):347-353. DOI: 10.13386/j.issn1002-0306.2019.12.056
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Research Progress on Postharvest Preservation Technology of Persimmon
XUE You-lin, HAN Shuang-shuang, ZHANG Peng, LI Jiang-kuo, ZHANG Min, LI Dong
2019, 40(12):354-358,363. DOI: 10.13386/j.issn1002-0306.2019.12.057
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Research Progress of THz Spectroscopy in Field of Food Additivity Safety
LI Tian-ying, JIANG Ling, ZHANG Long, ZHANG Yan, MA Qing-xiao, WANG Biao
2019, 40(12):359-363. DOI: 10.13386/j.issn1002-0306.2019.12.058
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Research Progress on Structure,Biological Activity and Physicochemical Properties of Yam Polysaccharides
ZHANG Jin-yu, WANG Feng, SU Xiao-jun, LI Qing-ming, GUO Shi-yin, GUO Hong-ying, DENG Chao-yang, SHI Zhu, TANG Lan-fang
2019, 40(12):364-368. DOI: 10.13386/j.issn1002-0306.2019.12.059
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