Science and Technology of Food Industry

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2021(12):1-1.
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2021, 42(12):2-2.
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Effect of Microwave Heat Treatment on Whole Potato Flour and Digestive Properties of Potato Bread
LI Ruizhi, LI Shi, CHEN Ge, WANG Yanwen, YANG Qingyu, ZHU Huaping, ZHAO Wenchen, TANG Renjin
2021, 42(12):1-7. DOI: 10.13386/j.issn1002-0306.2021030071
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Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis
LI Xuejie, SONG Huanlu, WANG Zhongjiang, LI Jian
2021, 42(12):8-18. DOI: 10.13386/j.issn1002-0306.2021030081
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Effects of Water Temperature and Steaming Time on Water State and Textural Characteristics of Naked Oats Noodles
ZHANG Ledao, LV Junli, LI Junfang, ZENG Youhua, REN Guangyue, MA Li
2021, 42(12):19-23. DOI: 10.13386/j.issn1002-0306.2020080201
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Comparison of the Sensory Quality and Active Ingredients of 8 Kinds of Chrysanthemum Tea Infusion
SONG Jiahui, XIA Yixun, SHEN Huijuan, DONG Gangqiang, HOU Jiaoliang, LI Tingzhao, ZHONG Fang
2021, 42(12):24-31. DOI: 10.13386/j.issn1002-0306.2020090088
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Microwave Drying Characteristics and Moisture Content Prediction of Hawthorn
HE Fangjian, LI Jing, LIU Mingbao, FU Wenjie, LI Zhenfeng
2021, 42(12):32-38. DOI: 10.13386/j.issn1002-0306.2020090098
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Effects of Short- and Medium-wave Infrared Radiation Drying on Drying Characteristics, Nutritional Quality and Antioxidant Activity of Mulberry
LIU Qiling, WANG Qingwei
2021, 42(12):39-45. DOI: 10.13386/j.issn1002-0306.2020090209
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Effects of NaCl Stress on Lutein Accumulation and Antioxidant Capacity of Broccoli Sprouts
ZHOU Zhiyi, HE Weiwei, LI Dajing, FU Qun, BAO Yihong, XIAO Yadong, LUO Hao, XU Hao, SONG Jiangfeng, ZHANG Zhongyuan
2021, 42(12):46-54. DOI: 10.13386/j.issn1002-0306.2020100100
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Effects of Hydrocolloids Coating Pretreatment on the Drying Kinetics and Quality Attributes of Heat Pump Dried Scallop Adductors
ZHU Zhizhuang, ZHANG Yuexiang, LIU Jing, WU Xiaotian, ZHAO Ya, SHI Qilong
2021, 42(12):55-60. DOI: 10.13386/j.issn1002-0306.2020100112
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Steam Processing Technology of Lotus Root Slices and the Changes of Its Volatile Flavoring Substances
TANG Xiaoxian, DONG Mingqin, LUO Yanghe, LI Guanli, WU Shujie, LI Xiaochun, LIU Yan, NIE Hui
2021, 42(12):61-69. DOI: 10.13386/j.issn1002-0306.2020100147
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Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS
CHEN Xiaoai, CAI Huitian, LIU Jingyi, TANG Niang, CHEN Shuxi, ZHOU Aimei
2021, 42(12):70-80. DOI: 10.13386/j.issn1002-0306.2020100170
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Establishment of Growth Prediction Model of Escherichia coli in Imported Fresh Beef at Different Temperatures
CHEN Yu, LIANG Ying, ZHOU Pingping, REN Jianluan, YANG Jielin, GUO Dehua, XUE Feng, JIANG Yuan, TANG Fang, DAI Jianjun
2021, 42(12):81-88. DOI: 10.13386/j.issn1002-0306.2020110003
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Effects of Different Coagulants on Intermolecular Forces and Secondary Structure of Soybean Protein Isolate
DAI Yiqiang, LIU Xiaoli, WU Han, YIN Liqing, ZHOU Jianzhong, DONG Mingsheng, XIA Xiudong
2021, 42(12):89-94. DOI: 10.13386/j.issn1002-0306.2020110009
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Preparation and Characterization of Polyvinyl Alcohol/Chitosan/Mango Peel Extract Composite Film
CHENG Jun, LIU Qun, GAO Yahui, ZHANG Yucang
2021, 42(12):95-102. DOI: 10.13386/j.issn1002-0306.2021010198
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Effect of Ultrasonic-assisted Extraction Coupled with Electrodialytic Desalination on the Physicochemical Property of Green Tea Infusions
CHEN Jinding, GAO Yaxin, GAO Yanxiang
2021, 42(12):103-110. DOI: 10.13386/j.issn1002-0306.2021030057
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Screening of High Oxalate-degrading Lactic Acid Bacterial Strains and Its Characteristics in Yogurt Fermentation
LIU Jianli, HE Xu, SUN Qinfei
2021, 42(12):111-118. DOI: 10.13386/j.issn1002-0306.2020090129
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Screening the Cordyceps militaris Strain for Reducing Glycemic Index of Rice Substrate under Solid Fermentation
HU Long, FAN Xiuzhi, YAO Fen, YIN Chaomin, SHI Defang, GAO Hong, HU Zhongze
2021, 42(12):119-124. DOI: 10.13386/j.issn1002-0306.2020090155
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Effects of Neohesperidin on the Differentiation of Adipocyte and the Underlying Mechanism in 3T3-L1 Preadipocytes
GUO Lixia, KONG Shuzhen, YIN Zhongyi, ZHENG Xuxu
2021, 42(12):125-132. DOI: 10.13386/j.issn1002-0306.20201001641
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Optimization of Polypeptides Extraction from Takifugu flavidus by Response Surface Methodology
QU Shuaijie, LIU Shuji, SU Yongchang, PAN Nan, LIAO Dengyuan, XU Min, WANG Qin, LIU Zhiyu
2021, 42(12):133-138. DOI: 10.13386/j.issn1002-0306.2019110133
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Optimization of Spray Drying Process of Antarctic Krill Oil Microcapsule by Response Surface Methodology
MIAO Junkui, WEI Shulei, LIU Xiaofang, YU Yuan, ZHANG Xiaomei, LENG Kailiang
2021, 42(12):139-144. DOI: 10.13386/j.issn1002-0306.2020060032
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Optimization of Formulation of NFC Nanguo Pear and Okra Compound Juice and Effects of Different Sterilization Treatments on the Quality of Juices
DUAN Lamei, HUANG Wei, JI Xiufeng, WANG Xinming, WANG Yanhui, YU Yongbo, YU Yi, LV Changxin
2021, 42(12):145-150. DOI: 10.13386/j.issn1002-0306.2020080114
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Optimization of Extraction Technology of Horse Bone Marrow Protein by Response Surface Methodology and Its Antioxidant Activity
WUGULNISA Mamattohti, PARHAT Rozi, YANG Xiaojun, MAHIRA Kasim, DENG Jie, ABDUSALAM Abdukayyum, ABDUWAHAP Yimit, WANG Juan
2021, 42(12):151-159. DOI: 10.13386/j.issn1002-0306.2020080151
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Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage
ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, ZHAO Zhiping, CHEN Lin
2021, 42(12):160-167. DOI: 10.13386/j.issn1002-0306.2020080166
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Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine
XU Jia, TU Zhihong, YANG Jianfei, HUANG Xueqin, MA Qian, YI Yuan, ZUO Yong
2021, 42(12):168-175. DOI: 10.13386/j.issn1002-0306.2020080187
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Optimization of Extraction and Antioxidant Activities of Triterpenic Acids from Blacked Jujube by Response Surface Methodology
FU Yaling, YAO Junxiu, ZHANG Rentang
2021, 42(12):176-183. DOI: 10.13386/j.issn1002-0306.2020080218
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Optimization of the Ultrasound Extraction Technology and Antioxidant Activity Analysis of the Total Flavonoids from Debregeasia orientalis Leaves by Box-Behnken Method
GAO Linxiao, MA Wensheng, SHI Huili, GUO Meng, YANG Zaibo
2021, 42(12):184-190. DOI: 10.13386/j.issn1002-0306.2020080230
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Study on Preparation of Mixed Beverage of Dendrobium candidum Polysaccharide and Hawthorn and Its Effect on Relieving Exercise Fatigue
XIAO Qingqun
2021, 42(12):191-197. DOI: 10.13386/j.issn1002-0306.2020080248
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Optimization of Tea Making Process with Bagasse
PENG Xiaoyan, WANG Zegang, CHEN Jiafeng, LIU Shuyan
2021, 42(12):198-202. DOI: 10.13386/j.issn1002-0306.2020080251
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Preparation of Amaranthus caudatus L. and Punica granatum Composite Beverage and Its Resisting Exercise Fatigue Effect
LIU Wenjing
2021, 42(12):203-208. DOI: 10.13386/j.issn1002-2020090125
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Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from Boletus edulis Hydrolyzed by Protease
HUANG Dian, GAO Ya, LIU Lei, ZHANG Huiying, ZHANG Yuyu, CHEN Haitao, SUN Baoguo, ZENG Yan
2021, 42(12):209-217. DOI: 10.13386/j.issn1002-0306.2020090169
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Detection of Moldy Rice by Self-made Electronic Nose
LI Chao, ZHOU Bo
2021, 42(12):218-224. DOI: 10.13386/j.issn1002-0306.2020090092
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Content Characteristics and Risk Assessment of Three Heavy Metals in Different Parts of Boletaceae in Yunnan Province
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong
2021, 42(12):225-232. DOI: 10.13386/j.issn1002-0306.2020100148
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Effects of Plasticizer Acetyl Tributyl Citrate Exposure on Learning and Memory Abilities and Protective Effects of Vitmain E
LIU Xudong, ZHANG Zhihuai, YANG Jianbang, LIU Liangyu, ZHU Sijie, ZHANG Yuchao, YANG Xu
2021, 42(12):233-239. DOI: 10.13386/j.issn1002-0306.2020110300
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Effect of Lactobacillus reuteri on Volatile Flavor Compounds of Fermented Surimi
JIANG Feng, ZHENG Xinru, ZHOU Changyi, JIANG Xiaoying, LIN Weiyan, LIU Yu, SU Wenjin, SU Guocheng
2021, 42(12):240-245. DOI: 10.13386/j.issn1002-0306.2020070234
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Determination of 9, 10-Anthraquinone in Tea Packaging Paper by GC-MS/MS
LIANG Jianfeng, LI Ya, WEI Shiqin, QIAO Ruying, CHEN Meiban
2021, 42(12):246-252. DOI: 10.13386/j.issn1002-0306.2020080128
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Comprehensive Analysis and Evaluation of Welsh-Onion Quality Traits of Different Varieties
ZHAO Lili, YANG Guodong, JIA Junxiang, LI Na, JIANG Xintao, TIAN Yun, JIANG Binbin, ZHANG Rongfeng, CUI Lianwei
2021, 42(12):253-261. DOI: 10.13386/j.issn1002-0306.2020080131
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The Correlation Between Sodium Content of Western Sausage and Electronic Tongue Established Based on Grey Correlation Method
XIAO Kang, MA Yangyang, ZHAO Chunbo, ZHU Yaodi, ZHAO Lijun, LI Miaoyun, ZHAO Gaiming
2021, 42(12):262-268. DOI: 10.13386/j.issn1002-0306.2020080134
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Effect of Extrusion Temperature on Characteristic Flavor Compounds in Pea Flour
GUAN Lina, LIU Yanxiang, LIU Ming, TAN Bin, SUN Ying, TIAN Xiaohong, WANG Liping
2021, 42(12):269-278. DOI: 10.13386/j.issn1002-0306.2020080163
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Determination of Rosin in Meat and Their Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry
WU Wanqin, JIANG Feng, FAN Xiaolong, ZHU Xiaoling, HUANG Kun, HAN Zhi, LIU Guojiao, ZHANG Yazhen, ZHU Songsong, FAN Zhiyong, WANG Huixia
2021, 42(12):279-286. DOI: 10.13386/j.issn1002-0306.2020080257
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Quality Analysis of 13 Kinds of Natural Plain Fermented Soy Sauce
ZHONG Xiaoting, LI Ke, LV Jie, ZHANG Renhu, WU Qian, ZHOU Yubai, WU Yinglong
2021, 42(12):287-293. DOI: 10.13386/j.issn1002-0306.2020080263
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Determination of Zeaxanthin Dipalmitate and 2-O-(β-D-glucopyranosyl) Ascorbic Acid in Fruit of Lycium barbarum L.
ZHOU Huiji, PENG Bo, LI Tingzhao, CHEN Liang, LI Bo
2021, 42(12):294-299. DOI: 10.13386/j.issn1002-0306.2020090069
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Flavor Analysis of Fermented Laminaria japonica Based on Gas Chromatograph-Ion Mobility Spectrometer (GC-IMS)
SHAO Yuechun, FU Xiaoting, XU Jiachao, GAO Xin
2021, 42(12):300-306. DOI: 10.13386/j.issn1002-0306.2020090210
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Simultaneous Determination of 22 Inorganic Elements in Moringa Seeds by ICP-MS and Principal Component Analysis and Cluster analysis
NIU Yanfei, CAO Hongyun, XU Yi, ZHANG Xiaonan, WU Chunhua
2021, 42(12):307-312. DOI: 10.13386/j.issn1002-0306.2021010096
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Effect of Air-conditioned Refrigerated Container on Preservation of Vegetables
PAN Yidan, YU Man, GUO Yeqing, GUO Zhimei
2021, 42(12):313-320. DOI: 10.13386/j.issn1002-0306.2020110032
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Effect of Arginine Treatment on Disease Resistance to Alternaria Rot of Postharvest Winter Jujube
CHANG Lulu, ZHANG Lele, YU Youwei, WANG Xiaojia, ZHANG Shaoying
2021, 42(12):321-326. DOI: 10.13386/j.issn1002-0306.2020120055
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Analysis of Nutrient Composition and Bioactivity of Cyperus esculentus (C. esculentus L.) before and after Germination
CHAO Xiaoling, LI Yanghui, JING Siqun, ZHAI Hongyue, LIU Genmei, ZHANG Junyan, QI Kun, ZHU Xinliang, Buweizuohere·Aikeremu
2021, 42(12):327-333. DOI: 10.13386/j.issn1002-0306.2020050314
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Screening of Uric Acid-lowering Food and Medicinal Materials Based on Inhibiting Xanthine Oxidase Activity and Zebrafish Hyperuricemia Model
ZHANG Yingyu, PUBU Duoji, LU Cong, WANG Fengzhong
2021, 42(12):334-339. DOI: 10.13386/j.issn1002-0306.2020080220
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The Modulated Role of TG-DHA Liposome on the Appetite of High Fat Diet-fed Mice
YANG Ruili, LIU Fang, ZHANG Hui, ZHOU Sainan, WANG Zhiguang, LU Na, TANG Qingjuan
2021, 42(12):340-346. DOI: 10.13386/j.issn1002-0306.2020080274
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Molecular Composition, Digestion and Absorption Characteristics of Astaxanthin in Antarctic Krill Oil
ZHOU Qingxin, HUANG Ziqian, GU Caixia, ZHANG Zhixuan, LI Lu, ZHOU Jinruo, LI Yuhuan
2021, 42(12):347-353. DOI: 10.13386/j.issn1002-0306.2020090089
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Ameliorative Effect of Panax quinquefolius Polysaccharides on Antibiotic-associated Diarrhea Induced by Clindamycin Phosphate
REN Duoduo, SHAO Zijun, LIU Songxin, WANG Zeshuai, ZHAO Lijuan, XIA Yunshi, LI Shanshan, SUN Yinshi
2021, 42(12):354-361. DOI: 10.13386/j.issn1002-0306.2020090144
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Advances in Extraction Methods and Physiological Activities of Antarctic Krill Oil
ZHOU Li, ZHANG Minghao, YAO Jiaxu, YANG Fu
2021, 42(12):362-368. DOI: 10.13386/j.issn1002-0306.2020060250
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Research Rrogress of Dandelion and Its Formula Value and Product Development Trend
XIAO Falin, HUANG Shiyu, CHEN Lihua, SHI Tiannv, GAO Ling, GUAN Yongmei, JIAN Hui
2021, 42(12):369-375. DOI: 10.13386/j.issn1002-0306.2020060251
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A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce
ZHAO Juyang, YUAN Huiping
2021, 42(12):376-382. DOI: 10.13386/j.issn1002-0306.2020060349
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Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation
LI Guangrong, LIU Huan, ZHANG Wenxiang, LIANG Guanhai, QIAN Zhengming, LI Wenjia
2021, 42(12):383-388. DOI: 10.13386/j.issn1002-0306.2020070060
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Extraction, Functional Properties and Food Applications of Rapeseed Meal Protein Isolates
ZHAI Xiaona, SHI Jianfang, ZHAO Huining, SHAO Guang, XIE Qizhen
2021, 42(12):389-397. DOI: 10.13386/j.issn1002-0306.2020070065
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Research Progress on Application of New Labeling Materials Based Immunoassay on the Detection of Mycotoxin
HU Gaoshuang, WU Tianqi, SU Dan, GAO Juanjuan, CHEN Yongyuan, HAN Xue, HAO Jianxiong, LI Na, GUO Feng, GAO Shan
2021, 42(12):398-404. DOI: 10.13386/j.issn1002-0306.2020070071
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Research Progress on the Safety Risk of Ochratoxin A in Tea
DENG Xiujuan, TU Qing, WU Xianxue, HUANG Ganghua, SHI Hongyuan, LI Yali, ZHOU Hongjie
2021, 42(12):405-412. DOI: 10.13386/j.issn1002-0306.2020070080
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Advances in Application of Fingerprint Technology in Food Analysis
ZHENG Zhenjia, ZHU Wenqing, LIANG Hao, ZHANG Li, ZHANG Peng, MA Yue
2021, 42(12):413-421. DOI: 10.13386/j.issn1002-0306.2020070109
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Advances in the Extraction and Emulsification System of Oil Bodies: A Review
LIU Jing, HU Jingwei, ZHOU Yibin
2021, 42(12):422-429. DOI: 10.13386/j.issn1002-0306.2020070118
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Characteristics and Application of Bifidobacterium longum
GUAN Jiaqi, QIU Ji, YUE Yingxue, SHI Jialu, MD Masumuzzaman, LENG Youbin, LI Chun, HUO Guicheng, LI Bailiang
2021, 42(12):430-438. DOI: 10.13386/j.issn1002-0306.2020070121
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