Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Quality change during processing of dried yak meat in pastoral areas of Gansu
ZHANG Li, MA Ji-bing, WANG Yan, DONG Chao, CUI Wen-bing, YU Qun-li, HAN Ling
2017(21):1-6. DOI:10.13386/j.issn1002-0306.2017.21.001
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Antioxidation activity and composition analysis of Sipunculus nudus extracts
XU Yan, XIE Yi-xing, ZOU Jie, LI Lei-xian, SUN Ren-jie, WANG Xin, ZHANG Qin, NIE Zhen-ping
2017(21):7-11. DOI:10.13386/j.issn1002-0306.2017.21.002
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Antioxidant activities of papaya leaf extracts with different extraction solvents
LIU Yu-ge, FU Qiong, MA Fei-yue, ZHANG Xiu-mei
2017(21):12-16. DOI:10.13386/j.issn1002-0306.2017.21.003
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In vitro antioxidant activity of ethanol extract from Hericium erinaceus and its different polar fractions
HUANG Yue, ZHOU Chun-hui, DAI Hong-jie, HUANG Hui-hua
2017(21):16-20. DOI:10.13386/j.issn1002-0306.2017.21.004
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Structural identification of curcumin/β-cyclodextrin polymer inclusion complex and its antioxidant activity
CHEN Jian-ping, PENG Guan-yi, QIN Xiao-ming, CHEN Su-hua, ZHONG Sai-yi, LIU Ying
2017(21):21-25. DOI:10.13386/j.issn1002-0306.2017.21.005
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Effect of cooking time on quality of sauce stewed chicken leg
XIE Mei-juan, HE Xiang-li, LI Ke, LI Jun-guang, BAI Yan-hong
2017(21):26-30. DOI:10.13386/j.issn1002-0306.2017.21.006
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Study on the stability of wolfberry composite candy
ZHAO Yu-hui, WEI Chao-kun, XU Meng-xia, LIU Dun-hua
2017(21):31-36. DOI:10.13386/j.issn1002-0306.2017.21.007
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Antioxidant and antiproliferative activities of total flavonoids extracted from Selaginella pulvinata (Hook, et Grev.) Maxim
ZHENG Rui-feng, LIU Wei, LIANG Li, YANG Chen, YAN Jun, GOU Xiao-Jun, HE Gang
2017(21):37-41. DOI:10.13386/j.issn1002-0306.2017.21.008
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Optimization of soxhlet extraction method for extraction and determination of Camellia oleifera seed oil
WANG Jing, ZHANG Meng-yu, ZHANG Ying-zhong, WANG Ming-huai
2017(21):42-46. DOI:10.13386/j.issn1002-0306.2017.21.009
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Rheological properties of protein hydrolysates with gel properties from scallop (Patinopecten yessoensis) male gonads
YAN Jia-nan, LI Yi, TANG Yue, ZHANG Meng, SHANG Wen-hui, DU Yi-nan, JIANG Hui, WU Hai-tao
2017(21):47-51. DOI:10.13386/j.issn1002-0306.2017.21.010
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Effect of three kinds of corn starch on the quality characteristics of microwave-reheating chicken popcorn
ZHANG Huan, CHEN Qian, YU Cai-feng, KONG Bao-hua
2017(21):52-55. DOI:10.13386/j.issn1002-0306.2017.21.011
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Physicochemical properties and processing characteristics of Antarctic krill (Euphausia superba) muscle
XU Bei-bei, HU Ling-ping, JIANG Xiao-ming, YIN Li-ang, XUE Yong, XUE Chang-hu, YANG Jun-ling
2017(21):56-64. DOI:10.13386/j.issn1002-0306.2017.21.012
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Effect of hydrodynamic cavitation on the viscosity of pectin and characterization by gel permeation chromatography
MAO Shan-qiao, YANG Feng, HUANG Yong-chun, HUANG Cheng-du
2017(21):65-68. DOI:10.13386/j.issn1002-0306.2017.21.013
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Preparation of pterostilbene nanoemulsions with different formulation and its stability
LIU Qian-yuan, CHEN Jing-jing, ZHANG Tao, JIANG Bo
2017(21):69-75. DOI:10.13386/j.issn1002-0306.2017.21.014
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Extraction and flocculation properties of okra polysaccharide
WANG Wei-qiang, LI Ben-gang, LUO Zhen-yang, ZHOU Wei-jian, ZHU Li-jun
2017(21):76-79. DOI:10.13386/j.issn1002-0306.2017.21.015
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Effect of hot air-microwave drying on the quality and flavor of mushroom
GAO Lun-jiang, ZENG Shun-de, LI Jing, DIAO Yuan, YIN Xu-min, CHENG Yang
2017(21):80-83. DOI:10.13386/j.issn1002-0306.2017.21.016
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Preparation and characterization of modified gelatin films by plasticizer
YANG Shuai-shuai, LI Hai-chao, HUANG Li-juan
2017(21):84-87. DOI:10.13386/j.issn1002-0306.2017.21.017
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Effects of soaking conditions on enzymes activity in oats during germination
ZHANG Qiao, DUAN Zhen-hua, CHEN Feng-xue, DENG Chun-li, CHEN Zhen-lin
2017(21):88-91. DOI:10.13386/j.issn1002-0306.2017.21.018
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Analysis of the changes of flavor, active components and microbial population in fermentation of garlic by lactic acid bacteria
HOU Jin-hui, LI Yong, TANG Meng-di, HAN Zhi-yang
2017(21):92-95. DOI:10.13386/j.issn1002-0306.2017.21.019
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Increase the lipid production of Chlorella hirataii rapidly by genome shuffling
LIU Hong-quan, YUAN Sha, LU En-qiu, PAN Yi-hua, YANG Hai-yan, LONG Han, XUAN Jin-cai, HE Xiu-miao
2017(21):96-99. DOI:10.13386/j.issn1002-0306.2017.21.020
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Study on the producing of biogas from heterotrophic Chlorella residue
YANG Di, BI Sheng-lei, ZHAO Xin-shi, LU Long, ZOU Ting-ting, ZHANG Nai-qun
2017(21):100-103. DOI:10.13386/j.issn1002-0306.2017.21.021
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Study on the fermentation conditions of probiotics yogurt with single Lactobacillus casei KL1
ZHANG Min, ZHANG Zi-hao, KANG Jian-yi, LIU Hui, XIE Yuan-hong, YI Xin-xin, GAO Xiu-zhi
2017(21):104-109. DOI:10.13386/j.issn1002-0306.2017.21.022
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Effects of glycine betaine on lipid accumulation of Monoraphidium sp.QLY-1
LI Da-fei, ZHAO Yong-teng, ZHAO Peng, XU Jun-wei, LI Tao, YU Xu-ya
2017(21):110-113. DOI:10.13386/j.issn1002-0306.2017.21.023
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High cell density culture of Bacillus 13002
SUN Li-na, JIN Xun, ZHOU Quan-xing, ZHOU Jin-song, LIU Dong-mei
2017(21):114-120. DOI:10.13386/j.issn1002-0306.2017.21.024
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Correlations between physical-chemical properties and sensory qualities of crab paste during the fermentation process
HUANG He, GENG Li-jing, CHEN Bo, WANG Guan, LIU Bing, ZHOU Wei
2017(21):121-125. DOI:10.13386/j.issn1002-0306.2017.21.025
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Study on anti-bacterial mechanism of yellow water from liquor fermentation on Bacillus subtilis
SHENG Jie, JI Hai-yu, XU Ya-chao, LIU An-jun
2017(21):126-129. DOI:10.13386/j.issn1002-0306.2017.21.026
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Optimization of preparation of Tibetan sheep placenta peptide by ultrasonic-assisted composite enzymatic hydrolysis
ZHANG Bing-yun, WANG Cong, XIE Yan-yan, REN Hai-wei, FAN Wen-guang, HUANG Si-yao, LI Zhi-zhong, CHEN Wei
2017(21):130-136. DOI:10.13386/j.issn1002-0306.2017.21.027
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Identification of a wild Ganoderma flexipes and study on the content of polysaccharides and triterpenoids
ZHAO Li-li, YE Li-yun, XIE Fan, TANG Kun-peng, WU Xiao-ping
2017(21):137-141. DOI:10.13386/j.issn1002-0306.2017.21.028
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Effect of Saccharomyces cerevisiae on the fermentation of strong-flavoured liquor
WANG Song, TANG Han-lan, WANG Zhi-yao, JIANG Yu-ting, MAO Jing-jing, YOU Ling, WANG Tao
2017(21):142-146. DOI:10.13386/j.issn1002-0306.2017.21.029
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Inhibition of biofilm formation in Pseudomonas fluorescens by cinnamaldhyde
QI Guo-hong, JING Jia-li, YANG Zhi-ping, CHEN Gui-tang, WANG Hai-xiang, CHENG Shu-jie
2017(21):147-150. DOI:10.13386/j.issn1002-0306.2017.21.030
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Study on the preparation of isomalto-oligosaccharide by enzymatic methods of acorn starch
ZHANG Zhi, LI Qing, HUA Hong-ling, YIN Wen-zhe, LI Jie, MA Jian-zhang
2017(21):151-156. DOI:10.13386/j.issn1002-0306.2017.21.031
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Optimization of enzymolysis technology of passifloraceae by response surface methodology
KANG Chao, YANG Yu-xia, LIU Li-li, XIE You-qiang, WU Shu-Jie, DUAN Zhen-hua
2017(21):157-161. DOI:10.13386/j.issn1002-0306.2017.21.032
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Optimization of the ethanol extraction process of the gingerol from ginger
LIAO Qin-hong, JIANG Yu-song, LI Hui-he, TANG Bo-feng
2017(21):162-166. DOI:10.13386/j.issn1002-0306.2017.21.033
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Optimization of calcium acetate extraction process from procambarus clarkia shell by response surface methodology
YU Ya-li, ZHOU Yun-tao, WEN Ping, HE Li, ZHOU Dian-fang, LV Lei
2017(21):167-173. DOI:10.13386/j.issn1002-0306.2017.21.034
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Preparation and evaluation of shuanghua plum preserved fruit with qingyan effect
SONG Qian, ZHOU Ai-mei, WANG Shuang, HU Yan-min, FANG Qiong-mi, LI Xue-na, LIN Chun-xiu
2017(21):174-179. DOI:10.13386/j.issn1002-0306.2017.21.035
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Study on extraction of tea saponin by ultrafiltration from the aqueous phase
GU Jiao, YANG Rui-jin, ZHANG Wen-bin, ZHAO Wei, HUA Xiao
2017(21):180-185. DOI:10.13386/j.issn1002-0306.2017.21.036
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Study on technology and kinetic model for ultrahigh pressure extraction of total flavonoids from walnut diaphragm
HE Wei, YAN Cheng, XIONG Xue-yuan, TANG Zhou-gang
2017(21):186-191. DOI:10.13386/j.issn1002-0306.2017.21.037
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Optimization of preparation process of granulated sesame
LU Xin, YU Guo, GAO Jin-hong, ZHANG Li-xia, SONG Guo-hui, SUN Qiang
2017(21):192-196. DOI:10.13386/j.issn1002-0306.2017.21.038
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Preparation and characterization of the rutin-CM-β-CD inclusion complex
CHEN Yun, XU Shi-hao, LUO Jing-qing, YANG Hong-wu, PENG Shu-guang, WANG Zheng
2017(21):197-202. DOI:10.13386/j.issn1002-0306.2017.21.039
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Optimization for spray drying technology of vinegar powder
ZHU Chong-yang, XIA Rong, WU Liang-liang, LIN Bing-jie, ZHOU Wei-jie, TAO Hui-yuan, CHENG Yong-qiang
2017(21):203-208. DOI:10.13386/j.issn1002-0306.2017.21.040
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Optimization of enzymatic hydrolysis conditions for bacon by response surface method
WANG Yan-rong, WANG Wei, HUANG Ye-chuan, LIU Zhi-jun, JIANG Ping
2017(21):209-215. DOI:10.13386/j.issn1002-0306.2017.21.041
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Optimization of the primary fermentation technology of ‘Jinyan'kiwifruit wine
WANG Wen-juan, CHEN Juan, ZHANG Rong, WANG Hong-zhi, LONG Hu, TANG Jun-ni
2017(21):216-219. DOI:10.13386/j.issn1002-0306.2017.21.042
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Study on the technology of preparing egg yolk lecithin with β-cyclodextrin
HUAI Ying, WANG Ying, YU Ya-li, LIU Jing-bo
2017(21):220-223. DOI:10.13386/j.issn1002-0306.2017.21.043
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Development of fermented seaweed-plants beverage
YU Pei-pei, FANG Xiao-xian, HE Xin-ping, WU Bin-bin, HU Mei, LIANG Yan, YAN Bin
2017(21):224-228. DOI:10.13386/j.issn1002-0306.2017.21.044
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Study on the functional activity and optimization of ultrasonic microwave assisted extraction technology of polysaccharides from Umbilicaria esculenta
ZHANG Hong-fang, WU Ci-hu, CHEN Ye
2017(21):229-232. DOI:10.13386/j.issn1002-0306.2017.21.045
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Study on micro-structure of the film-forming emulsions based on konjac glucomannan
CHEN Wen-jie, WU Kao, XIAO Man, KUANG Ying, JIANG Fa-tang, NI Xue-wen
2017(21):233-236. DOI:10.13386/j.issn1002-0306.2017.21.046
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Isolation and preparation of rutin from Lonicera maackii Maxim leaves by high speed counter current chromatography
LI Chen, NING Li-na
2017(21):237-240. DOI:10.13386/j.issn1002-0306.2017.21.047
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Comparison of volatile components in different parts of beef by electronic nose and GC-MS
ZHANG Di-ya, XIE Dan-ting, LI Ye
2017(21):241-246. DOI:10.13386/j.issn1002-0306.2017.21.048
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Sensory quality analysis of rice based on fuzzy sensory evaluation
LIU Min, TAN Shu-ming, ZHANG Hong-li, LIU Fang-hong, SUN Xiao-dong
2017(21):247-251. DOI:10.13386/j.issn1002-0306.2017.21.049
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Determination of total anthraquinone ( emodin and physcion) in Yizhikang capsule by high performance liquid chromatography
SHOU Lin-jun, CHENG Qiao-yuan, HUANG Liu-qian, ZHOU Ming-hao
2017(21):252-256. DOI:10.13386/j.issn1002-0306.2017.21.050
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Study on rapid detection model of physical and chemical indexes of olive oil based on near infrared spectroscopy
WAN Yi, ZHANG Yu, YANG Hua, WANG Qiang, WANG Jun-hong, LI Xue, ZHU Zuo-yi, WANG Wei, ZHANG Cun-li
2017(21):257-262. DOI:10.13386/j.issn1002-0306.2017.21.051
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Effects of fermentation using eight different yeast on steamed bread quality
SHI Yu-meng, TENG Chao, TANG Hui-hua, HE Tian-ying, KUANG Jin-bao, YANG Wen-jing
2017(21):263-267. DOI:10.13386/j.issn1002-0306.2017.21.052
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TVB-N prediction of tilapia with scales by information fusion of near infrared spectrum technology and sensory evaluation during chilled storage
SHI Ce, SUN Li-tao, QIAN Jian-ping, HAN Shuai, FAN Bei-lei, YANG Xin-ting
2017(21):268-273. DOI:10.13386/j.issn1002-0306.2017.21.053
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Effect of hot air treatment on postharvest low temperature stroage characteristic of Cucurbita pepo
ZHU Sai-sai, AI Wen-ting, ZHANG Min, LI Chun-hui, SHAO Ting-ting, LIU Wei
2017(21):274-280. DOI:10.13386/j.issn1002-0306.2017.21.054
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Chemical analysis on the safflower ( Carthamus tinctorius) honey collected from Xinjiang
SUN Li-ping, YI Zuo-lin, JIN Xiao-lu, JI Chao, ZHANG Zhong-yin
2017(21):281-285. DOI:10.13386/j.issn1002-0306.2017.21.055
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Main chemical constituents anlysis of Lycium barbarum L.from different regions
LI Yue-kun, MI Jia, YAN Ya-mai, YIN Yue, LU Lu, LUO Qing, LI Xiao-ying, CAO You-long
2017(21):286-288. DOI:10.13386/j.issn1002-0306.2017.21.056
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Effect of consumption of seasoned flour products on gut microbiota in young volunteers
CAI Hong-yu, WANG Yan, SHEN Xin, MA Xue-wei, WANG Dan-dan, YU Hai-zhong, GUO Zhuang
2017(21):289-294. DOI:10.13386/j.issn1002-0306.2017.21.057
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Dose-effect analysis of taurine in improving glucose metabolism
ZHAO Yu-xing, GUO Jun-xia, CHEN Wen
2017(21):295-301. DOI:10.13386/j.issn1002-0306.2017.21.058
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Research progress of chemical constituents and functional activity in purple tea
XU Xin, WU Zheng-qi, CHEN Xiao-qiang, XU Qi, Mei Ju-fen, LI Ming-yue, HOU Dan
2017(21):302-306. DOI:10.13386/j.issn1002-0306.2017.21.059
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Research progress in extraction and purification of lycopene and techniques of improving its stability
WANG Qing-fa, WU Tong-jiao, LIANG Duo, HAO Jian-xiong
2017(21):307-313. DOI:10.13386/j.issn1002-0306.2017.21.060
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Research progress of fibrinolytic enzyme from Cordyceps militaris
LIU Ying-li, DING Li, MAO Hui-jia, WANG Jing, GONG Ling-xiao
2017(21):314-318. DOI:10.13386/j.issn1002-0306.2017.21.061
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Research progress of pharmacological functions and safety of hemp seed oil
ZHAO Zhuang
2017(21):319-323. DOI:10.13386/j.issn1002-0306.2017.21.062
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Research progress in the effects of light on the growth and development of higher fungi
WANG Yuan-yuan, ZHU Han-yu, LIU Dong-mei, MA Ai-min
2017(21):324-329. DOI:10.13386/j.issn1002-0306.2017.21.063
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Research progress on the influencing factors, health hazards, and control of lipid oxidation during gastrointestinal digestion
LIU Xiu-fang, LIU Sheng-nan, MA Yun-fang, SHEN Rui-ling, BAI Yan-hong, ZHANG Hua, XIANG Qi-sen
2017(21):330-335. DOI:10.13386/j.issn1002-0306.2017.21.064
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Research progress in the associations of dietary proteins with antioxidant regulation of the body and human health
ZHU Jing, LI Chun-bao, XU Xing-lian, ZHOU Guang-hong
2017(21):335-341. DOI:10.13386/j.issn1002-0306.2017.21.065
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Research progress on the methods for leaf protein extraction and decoloration
SHI Man, GAO Yan, YI Neng, ZHANG Wei-guo, YAN Shao-hua
2017(21):342-346. DOI:10.13386/j.issn1002-0306.2017.21.066
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Research progress on polysaccharides from Pleurotus eryngii
YAO Qiu-ping, YANG Qiong, WEI Ya-li, YAN Min, TAN Cheng-jian
2017(21):347-351. DOI:10.13386/j.issn1002-0306.2017.21.067
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