Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Collagen Peptide on the Quality of Set-style Yoghurt
DONG Shi-rong, XU Wei, LI Xin, SUN Yu
2020, 41(16):1-6. DOI: 10.13386/j.issn1002-0306.2020.16.001
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Effects of Ozone Water Rinsing on the Qualities and Oxidation of Surimi Myofibrillar Proteins of Spanish Mackerel Surimi
LI Wen-xie, LI Xue-peng, LIU Ci-kun, WANG Jin-xiang, ZHU Wen-hui, XU Yong-xia, YI Shu-min, LI Jian-rong, LI Ting-ting, MOU Wei-li, GUO Xiao-hua
2020, 41(16):7-15. DOI: 10.13386/j.issn1002-0306.2020.16.002
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Effect of Different Additives on the Digestibility of Extruded Rice
CAI Qiao-yu, XU Xiao-ru, ZHOU Jian, CHEN Xuan, LV Qing-yun
2020, 41(16):16-20. DOI: 10.13386/j.issn1002-0306.2020.16.003
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Evaluation of Stability and Rheology Properties of Whole Nutrition Medical Formula in Different Storage Environments
SUN Wan-ting, YANG Yun-yun, REN Yuan-hai, WANG Sai, DONG Lei-chao, CHEN Xuan-hong, ZHOU Quan-cheng
2020, 41(16):21-25,31. DOI: 10.13386/j.issn1002-0306.2020.16.004
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Preparation of Sustained-Release Agent of Long-acting Chlorine Dioxide
MENG Tian-yu, LIU Ying-dan, LOU Yong-jiang
2020, 41(16):26-31. DOI: 10.13386/j.issn1002-0306.2020.16.005
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Effect of Sheep Plasma Protein on Gel Characteristics of High-temperature Sterilization Surimi Products
YU Nan-nan, LI Jing-min, TANG Chu-qi, SUN Yue-e, WANG Wei-dong
2020, 41(16):32-36,42. DOI: 10.13386/j.issn1002-0306.2020.16.006
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Effect of Atmospheric Pressure Cold Plasma on the Physiological Biochemistry of Stale Wheat and Its Dough Pasting Properties
XU Yong-ning, WANG Ruo-lan, LI Xing-jun, LIU Jun-ming, YAN En-feng
2020, 41(16):37-42. DOI: 10.13386/j.issn1002-0306.2020.16.007
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Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic
LI Min, KANG Li, TAN Suo, LONG Yin-qing, HE Yun-chuan
2020, 41(16):43-46,53. DOI: 10.13386/j.issn1002-0306.2020.16.008
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Effects of Storage Environment and Additives on the Stability of Purple Rice Anthocyanins
WU Yi-fei, ZHONG Jin-yao, ZHENG Jing-shao, DING Shao-yun, LIANG Li-yue, HUANG Wei
2020, 41(16):47-53. DOI: 10.13386/j.issn1002-0306.2020.16.009
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Effects of High Pressure and Heat Pretreatment on the Biological Activity of Rapeseed Hydrolysates
WU Gang, ZOU Zhi-peng, HE Rong, WANG Ming-jie
2020, 41(16):54-59. DOI: 10.13386/j.issn1002-0306.2020.16.010
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Physical and Chemical Properties of Pectin-proanthocyanidin Complex and Its Antibacterial Activity in Vitro
CUI Ling-min, XIE Bi-jun, SUN Zhi-da
2020, 41(16):60-66,80. DOI: 10.13386/j.issn1002-0306.2020.16.011
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Analysis and Discrimination of Aroma Compounds of Guire 2 Black Tea Treated with Different Drying Methods
YANG Jing-yang, LI Zi-ping, LU Jin-mei, HE Wen, FENG Hong-yu, LIU Han-yan, XU Dong-ying, LIANG Guang-zhi, LUO Lian-feng
2020, 41(16):67-73,87. DOI: 10.13386/j.issn1002-0306.2020.16.012
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Fermentation Characteristics of Different Strains of Bacillus coagulans with Single and Mixed Carbon Sources
SUN Yan, WANG Yong-hong
2020, 41(16):74-80. DOI: 10.13386/j.issn1002-0306.2020.16.013
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Synergistic Inhibitory Effects of Nisin and L-Lactic Acid against Aeromonas hydrophila
WANG Yang, WANG Jing-ru, BAI Dong-qing, DAN Qing-hua, YU Bo, YU Zheng-hao, LUO Yun-long
2020, 41(16):81-87. DOI: 10.13386/j.issn1002-0306.2020.16.014
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Effects of Fermented Purple Sweet Potato Products Fermented by Different Bacteria on Hypoglycemic Related Enzymes and Analysis of Active Components
LIU Si-han, LI Gao-yang, SONG Ying, HOU Yu-hao, CHANG Xia, XIE Qiu-tao
2020, 41(16):88-96. DOI: 10.13386/j.issn1002-0306.2020.16.015
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Processing Optimization of Red Pigment Produced from Panax notoginseng residues in Solid State Fermentation by Response Surface Methodology
LU Shang-fei, TAN Xian-dong, HUANG Fan, SHI Jin-dong, YANG Yi-jin, GUO Xu-jing
2020, 41(16):97-101,107. DOI: 10.13386/j.issn1002-0306.2020.16.016
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Isolation of Lactic Acid Bacteria with High-yield Bacteriocin from Fermented Grians of Light-flavor Baijiu and Its Bacteriocin Characteristic
WANG Meng-meng, SHI Ying, LI Zhi-qi, MAO Jian, ZHANG Xiu-Hong
2020, 41(16):102-107. DOI: 10.13386/j.issn1002-0306.2020.16.017
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Separation of Excellent Lactic Acid Bacteria from Traditional Tibetan Yogurt and Its Fermentation Performance Analysis
LIANG Ming-ming, CAO Fei-wei, YANG Huan-dong, YU Jing, ZHENG Zhi-yao, LIANG Jing-yi, WANG Wei-jun, CHEN Bo, LIU Jian-xin, REN Da-xi
2020, 41(16):108-113. DOI: 10.13386/j.issn1002-0306.2020.16.018
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Isolation,Identification,Physiological Characteristics and Mixed Fermentation of a Non-Saccharomyces cerevisiae from Rosa roxburghii
ZHAO HU-bing, LI Hua, TIAN Ye, YU Zhi-hai, LIU Xiao-hui, HUANG Ming-zheng, LIU Xiao-zhu
2020, 41(16):114-120. DOI: 10.13386/j.issn1002-0306.2020.16.019
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Identification,Acid and Bile Salt Tolerance,and Antioxidant Ability of Lactic Acid Bacteria Isolated from Sour Soup
WANG Yi-ran, WEI Ming-ming, ZHANG Han, ZHOU Tian-rui, JIANG Mei
2020, 41(16):121-126,139. DOI: 10.13386/j.issn1002-0306.2020.16.020
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The Microscopic Performance of Oil Synthesis and Its Growth of Schizochytrium sp.Mutant Strain S1
ZHENG Cao, YU Shu-cheng, CHEN Tao
2020, 41(16):127-130,149. DOI: 10.13386/j.issn1002-0306.2020.16.021
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Optimization of Special Oil Nanoemulsion Prepared using Ultrasonic by Response Surface Methodology and Its Characteristics Analysis
GAO Wei, BAI Xin-peng, LIU Ya-wen, SHI Zhen-zhen, HE Kun-ming, WANG Guo-ding, SUN Guang-you
2020, 41(16):131-139. DOI: 10.13386/j.issn1002-0306.2020.16.022
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Optimization of Maillard Reaction Process for Enzymatic Hydrolysate from Shrimp and Crab Boiled Juice and Analysis of Its Volatile Flavor Components
ZHENG Mei-hua, GAO Ran, LI Yu-shuang, CHEN Jun-de
2020, 41(16):140-149. DOI: 10.13386/j.issn1002-0306.2020.16.023
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Optimization of Microencapsulation Technology of Olive Oil by Fuzzy Comprehensive Evaluation
JIANG Yi, YAN Cheng, LIU Xue-ting, FU Xiu-zhen, HUANG Huan, FAN Guo-gang
2020, 41(16):150-155,162. DOI: 10.13386/j.issn1002-0306.2020.16.024
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Optimization of Fermentation Process of Set Yogurt with Auricularia auricular Polysaccharide
XUE Yi-ting, BAI Hong-xia, LI Ming-jie, BI Xin-yu, JI Wan-lan, XUE Hai-bo, CHEN Yi-yong
2020, 41(16):156-162. DOI: 10.13386/j.issn1002-0306.2020.16.025
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Optimization of Extraction Technology of Total Saponin from Polygonatum sibiricum and Its Inhibitory Activity to α-Amylase and α-Glucosidase
BAO Rui-min, ZHANG Zhi, DU Ya-fei, GAO Qun, WANG Biao, ZHANG Zhi-feng
2020, 41(16):163-168,175. DOI: 10.13386/j.issn1002-0306.2020.16.026
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Antioxidant and ACE inhibition Activity of Hydrolysates Obtained from Whey Protein Isolate
OU Kai, WANG Kai-xiang
2020, 41(16):169-175. DOI: 10.13386/j.issn1002-0306.2020.16.027
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Optimization of the Preparation of Antioxidant Peptides from Enteromorpha clathrata by Enzymolysis and Its Digestive Stability
WANG Xi, LIU Xiao-pan, LIU Bing, ZHAO Hang, ZHAO Yong-hui, PAN Sai-kun
2020, 41(16):176-181,219. DOI: 10.13386/j.issn1002-0306.2020.16.028
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Optimization of Extraction Process of Total Phenolic Acids from Lonicera confusa and Its Antioxidant Activity
LI Jie, GONG Lu-lu, WANG Gang, CUI Lin-yun, LIU Liang, LIU Chen-jian
2020, 41(16):182-187,226. DOI: 10.13386/j.issn1002-0306.2020.16.029
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Preparation of Hydroxypropyl Methyl Cellulose Composite Film
SHI Hong-mou, LIN Fu-di, SU Yi-fan, FAN Chao-chun, ZHAO Yan, ZHANG Na
2020, 41(16):188-196,231. DOI: 10.13386/j.issn1002-0306.2020.16.030
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Frying Performance and Application of Rice Bran Oil Blend Oil
XU Zhen-bo, NIU Fu-huan, WEI Ling-ling, LIANG Jun-mei, JIANG Yuan-rong
2020, 41(16):197-200,237. DOI: 10.13386/j.issn1002-0306.2020.16.031
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Optimization of Microwave-Ultrasonic Assisted Extraction of Polysaccharides from Basal Part of Bamboo Shoot by Response Surface Methodology
CHEN Can-hui, LIN Tong, JIANG Wen-tao, LI Shu-ting, LI Zheng-yi, CHEN Wen, ZHENG Ya-feng
2020, 41(16):201-206,291. DOI: 10.13386/j.issn1002-0306.2020.16.032
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Enlightenment from Canadian Food Inspector System to the Construction of Food Inspection Team in China
LI Mei-ying, WU Cai-yan, ZHOU Bo-ya, YAN Jie
2020, 41(16):207-213,251. DOI: 10.13386/j.issn1002-0306.2020.16.033
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Analysis and Identification of Odor-Active Compounds in Fresh Blanched Garlic Leaves
ZHEN Da-wei, DU Wen-bin, WANG Yu-tong, TAN Jia, XIE Jian-chun
2020, 41(16):214-219. DOI: 10.13386/j.issn1002-0306.2020.16.034
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Analysis of Chemical Constituents of the Extractives from Polygonum hydropiper L.with Different Number of Ultra-fine Powder
LIU Ying-bo, LU-Dan, PAN Nian-song, FENG-Hua, ZHOU De-quan
2020, 41(16):220-226. DOI: 10.13386/j.issn1002-0306.2020.16.035
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Determination of 11 Kinds of Pesticide Residues in Apple and Tomato by Gas Chromatography-Mass Spectrometry
CHAO Gui-mei, ZHAO Shu-jing, CHEN Ken, MA Li, JIN Bo-yan
2020, 41(16):227-231. DOI: 10.13386/j.issn1002-0306.2020.16.036
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Rapid Detection of Total Viable Count in Whole Chicken Breast by An Online Near-infrared Spectroscopy System
HE Hong-ju, JIANG Sheng-qi, WANG Yang-yang, WANG Yu-ling, MA Han-jun, CHEN Fu-sheng, ZHU Ming-ming, ZHAO Sheng-ming
2020, 41(16):232-237. DOI: 10.13386/j.issn1002-0306.2020.16.037
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Rapid Detection of Duck Derived Components in Mutton and Mutton Products by Loop Mediated Isothermal Amplification Combined with Immunochromatographic Test Strip
LIU Hai-bin, ZHANG Hai-xin, SONG Teng-fei, LIU Cong, NIE Fu-lei
2020, 41(16):238-242,251. DOI: 10.13386/j.issn1002-0306.2020.16.038
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Determination of 45 Pesticide Residues in Apples by QuEChERS-Gas Chromatography-Mass Spectrometry
GAO Xia, CHEN Hui, TAN Min, LI Yu-xiu, LI Wen-jun, HE Hong-lin
2020, 41(16):243-251. DOI: 10.13386/j.issn1002-0306.2020.16.039
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Analysis of Volatile Components of Corn under Different Storage Conditions
QIAN Jia-cheng, SONG Wei
2020, 41(16):252-258,265. DOI: 10.13386/j.issn1002-0306.2020.16.040
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Analysis of Aroma Compounds in Yeast-fermented Soy Sauce by GC-O/MS
HE Tian-peng, ZHAO Lei, ZHONG Kui, SHI Bo-lin, CUI Ying, ZHANG Lu-lu, LIU Long-yun, XIE Ran, WANG Hou-yin
2020, 41(16):259-265. DOI: 10.13386/j.issn1002-0306.2020.16.041
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Effect of Different Thawing Methods on Quality of Quick-frozen Broccoli
QIU Hong-wei, WANG Hong-da, GUO Li-ping
2020, 41(16):266-270. DOI: 10.13386/j.issn1002-0306.2020.16.042
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Effects of Thawing Methods on Sensory Characteristics and Physicochemical Indices of Oyster(Ostrea rivularis Gould)Meat
NIU Gai-gai, QIN Cheng-feng, YOU Gang, ZHANG Chen-xiao, CAI Qiu-xing, QIN Mei, ZHANG Zi-ran, DONG Qing-liang
2020, 41(16):271-278. DOI: 10.13386/j.issn1002-0306.2020.16.043
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Effect of Different Packaging Materials on Quality Changes of Baked Squid during Storage
AO Xiao-lin, FU Bao-shang, QI Li-bo, LIU Dong-mei, DONG Xiu-ping
2020, 41(16):279-285. DOI: 10.13386/j.issn1002-0306.2020.16.044
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Protective Effect of American Ginseng Tea on Oxidative Damage Induced by Alcohol in Mice
CHEN Si-qi, LI Ya-qi, YU Xiao-yun, SHANG Qiang, WU Biao, NIE Ke
2020, 41(16):286-291. DOI: 10.13386/j.issn1002-0306.2020.16.045
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Effect of Nostoc sphaeroides on Laxative in Rats
LIU Yin-lu, BI Cui-cui, WEI Fen-fen, CHEN Sheng, WANG Yu-lan, ZHANG Bo
2020, 41(16):292-296. DOI: 10.13386/j.issn1002-0306.2020.16.046
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Nutritional Components Analysis from the Gastropod of Haliotis discus hannai
DING Jian-zi, YAO Yan-yan, CHANG Li-rong, NI Tian, LIU Jian-ling, LI Chang-qing
2020, 41(16):297-303,307. DOI: 10.13386/j.issn1002-0306.2020.16.047
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Hypolipidemic Activity of the Total Flavonoids from Bitter Leaf
YE Ya-qin, LI Yong-ning, LI Xiao-fen, PAN Da-ren
2020, 41(16):304-307. DOI: 10.13386/j.issn1002-0306.2020.16.048
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Intervention Effects of Chicory,Pueraria and Mulberry Leaf Formula on Reducing Uric Acid and Gouty Arthritis in Mice with High Uric Acid and Arthritis
WU Mei-yin, CHEN Shu-ning, GAO Jie, PEI Chao-ying, LIN Wei-jie, CHEN You-jun
2020, 41(16):308-313. DOI: 10.13386/j.issn1002-0306.2020.16.049
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Lipid-lowering Effect of Polysaccharides from Mixed of Schisandra chinensis and Astragalus membranaceus on Hyperlipidemia in Wistar Rats
YANG Bo, XU Zhi-ying, LIN Cheng-cheng, LI He, Sun Jing-hui, CHEN Jian-guang, WANG Chun-mei
2020, 41(16):314-317,325. DOI: 10.13386/j.issn1002-0306.2020.16.050
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Introduction of Edible Film and Its Application in Meat and Meat Products
HUANG Ming-yuan, WANG Hu-hu, XU Xing-lian, ZHOU Guang-hong
2020, 41(16):318-325. DOI: 10.13386/j.issn1002-0306.2020.16.051
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Research Progress of Foodborne Flavonoids Interfering with Diseases by Regulating Autophagy
XU Jie, WANG Jun, TAN Xin-tong, LI Da-peng
2020, 41(16):326-333. DOI: 10.13386/j.issn1002-0306.2020.16.052
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Research Progress on the Pharmacokinetics of Acanthopanax senticosus Harms Chemical Constituents and Its Metabolism in Vivo
ZHANG Yu-hang, QIU Zhi-dong, FU Chao-mei, GAO Han, ZHANG Xin-shu, CHANG Bai-jin, JIA Ai-ling
2020, 41(16):334-339,345. DOI: 10.13386/j.issn1002-0306.2020.16.053
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New Progress in the Improvement of Gluten-free Bread Processing Technology
XU Meng-yu, WU Yong, YUAN Juan-li, CHEN Hong-bing
2020, 41(16):340-345. DOI: 10.13386/j.issn1002-0306.2020.16.054
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Research Progress on Isolation and Characterization of Dietary Fiber from Edible Seaweeds
LIU Si-qi, YANG He-qi, ZHOU Hui, WANG Qiu-kuan, WU Long
2020, 41(16):346-352. DOI: 10.13386/j.issn1002-0306.2020.16.055
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Detection of Microbial Volatile Organic Compounds and Its Application in Food Safety Monitoring
FANG Shu-ting, LIU Shu-qin, XIANG Zhang-min
2020, 41(16):353-361. DOI: 10.13386/j.issn1002-0306.2020.16.056
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