Science and Technology of Food Industry

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

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2018, 39(4)
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2018, 39(4)
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Study on the texture analysis conditions of banana jam
HUANG Mei-hua, LIANG Xiao-jun, HE Quan-guang, ZHANG E-zhen, DAN Ming, QIN Ren-yuan, YANG Zai-wei, HUANG Zhen-yong
2018, 39(4):1-5,11.
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Analysis of nutritious compositions in Rhizoma Dioscoreae from different varieties and antioxidant properties of their water extracts in vitro
JIANG Fang-cheng, LI Ao-ran, HE Jing-ren, LUO Li, LI Shu-yi, HE Yi
2018, 39(4):6-11.
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Antioxidant and antifatigue effects of Pegasus laternarius extracts
QIU Xiao-ming, SHI Xian-ai
2018, 39(4):12-16,20.
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The antioxidant activity of pomegranate seed polyphenols in vitro
LI Bai-cun, LI Mu-ci, WANG Guo-liang, WANG Ke, LI Jian-ke
2018, 39(4):17-20.
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Nutritional properties,texture characteristics and volatile flavor compounds of bread containing different grain flour
CHEN Zhong-ai, DONG Nan, CHEN Zhao-jun, LI Jun, LIU Jia, CHEN Chao, LV Du, WANG Hui, TANG Jian-bo, LIU Yong-xiang
2018, 39(4):21-27,32.
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Effect of natural inulin on dough rheological properties and noodles quality
ZHANG Ling-wen, LOU Shi-yao, JI Hong-fang, SUN Ke-xiang, WANG Fang, MA Han-jun
2018, 39(4):28-32.
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Thermal degradation kinetics of anthocyanins from red cabbage
HE Chen-yang, WANG Zhong-bo, FAN Chun-xue, LI Yang
2018, 39(4):33-37,43.
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Cultivars selection of yam for diabetes based on principal component analysis
GUAN Qian-qian, ZONG Ai-zhen, QI Yu-ting, DU Fang-ling, LIU Li-na, XU Tong-cheng, LI Xiao-long, QIU Bin, LIU Wei, JIA Min, LI Hua
2018, 39(4):38-43.
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Extraction of naringin from Citrus wilsonii Fructus Aurantii and its clearance to nitrite
GENG Jing-zhang, ZHOU Fang
2018, 39(4):44-48,53.
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Effects of different edible oils on antioxidant activity of lycopene
GENG Na, LIANG Zhe, LI Mo, HAN Qian-yun, NI Yuan-ying
2018, 39(4):49-53.
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Optimization of grafting reaction process between soy protein isolate and dextran and research on physicochemical properties of conjugates
HE Wan-ying, LI Xiao-yan, SUN Xiao-wen, PAN Si-yi
2018, 39(4):54-59.
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The structure analysis of type Ⅱ collagen from sturgeon(Acipenser sinensis)cartilage
CHE Shuai, DU Fen, LIU Chu-yi, LI Ba-fang
2018, 39(4):60-63.
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The preparation process optimization and antioxidant properties in vitro of hydrolysates from pigeon meat
YAO Hong-ling, LU Qu, HAN Ran, NAI Yi-fan, JIA Tian-hui
2018, 39(4):64-67,87.
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Influence of antifreeze proteins on rheology characteristics and the quality of steamed bread in pre-proofing frozen dough
JI Cheng-yu, SHI Yuan-yuan, LI Meng-qin, ZHANG Jian, AN Yan-xia, AI Yu-han
2018, 39(4):68-72,93.
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Research on extraction,purification and antioxidant activity in vitro of polysaccharide from ginseng berry
LI Shan-shan, ZHU He, QI Yu-li, ZHANG Yu-wei, XU Shi-quan, LIU Chang, SONG Ming-jie, SUN Yin-shi
2018, 39(4):73-76,99.
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Study on strengthen effect of Maillard reaction on the antioxidant activity of the loach protein hydrolysates
YIN Chen-ling, XIE Yi-dan, WU Gao-qi, TU Wen-tao, ZHU Yan-hua, HUANG Jv, LUO Hong-yu, CHEN Jing
2018, 39(4):77-81,105.
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Effects of fermentation temperature fluctuation on sensory,texture and flavor characteristics of yogurt
LI Si-ning, TANG Shan-hu, HU Yang, MAO Meng-lan
2018, 39(4):82-87.
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Optimization of composite protectant formulation for ice wine fermentation agents in Sichuan-tibet plateau by vacuum freeze spray drying
CAO Lin, XING Ya-ge, SU Fei-yan, LUO Jian-feng, CAI Yi-min, LIAO Jia-yu
2018, 39(4):88-93.
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Optimization of fermentation process of Ladou with compound bacteria
PANG Chao, YANG Lan-lan, ZHAO Ying, YU Hai, ZHOU Xiao-yan, ZHU Long, LIANG Yong-zheng
2018, 39(4):94-99.
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Preparation of rice ACE inhibitory peptide by countercurrent ultrasonic assisted enzymatic hydrolysis
WEI Kang, LI Yun-liang, YANG Xue, MA Hai-le
2018, 39(4):100-105.
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Optimization of extraction conditions of polyphenol oxidase from seedless white grape by response surface methodology
LI Xiao-li, WANG Cheng, ZHU Ning, JI Zhi-wei, CHEN Ji-luan, LIU Feng-juan
2018, 39(4):106-110.
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Identification of amesophilic α-amylase-producing strain isolated from the deep-sea sediment and enzymatic characteristics
HUANG Yan-chao, QIAN Kai-cheng, PING Shuang-shuang, JIANG Zhu-xiang, JIANG Wei, ZHANG Li-kui, YANG Zhi-hui
2018, 39(4):111-116,130.
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Optimization of preparation process of α-glucosidase inhibitory activity peptide with microwave assisted enzymatic hydrolysis reaction by response surface methodology
YU Li-na, DU De-hong, ZHANG Chu-shu, BI Jie, WANG Ming-qing, JIANG Chen, YANG Qing-li, PENG Ya-ping, YANG Zhen, SUN Jie
2018, 39(4):117-122,136.
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Optimization of extraction technology of polysaccharide and antioxidant activity determination from Lactarius deliciosuss
LIAO Guo-hui, LONG Jia-huan, QIN Li-xin, DUAN Ting-ting
2018, 39(4):123-130.
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Optimization of decolorization technology of Suaeda salsa polysaccharides by response surface methodology
LIU Xin-xin, HAN Guan-ying, GUO Bin, CUI Zan
2018, 39(4):131-136.
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Optimization of extraction process and antioxidant activity of total flavonoids from cup plant by response surface method
BING Xin, SHANG Hong-mei, LOU Yu-jie
2018, 39(4):137-142,149.
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Optimization of ultrasonic-assisted ethanol extraction of total flavonoids from Pinus koraiensis needles by response surface methodology
WANG Ran, LI Jian, LI Chen-chen, LIU Ning, LIU Tao
2018, 39(4):143-149.
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Optimization of the production process of inulin scented tea jelly
MIAO Ding-yue, YU Ji-cheng, CHANG Peng-yue, LAN Zi-wei
2018, 39(4):150-153,165.
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Optimization of purification of polysaccharides from the Inonotus obliquus using DEAE-52 cellulose static method
DONG Wen-xia, LIU Ping, ZHANG Jing-sheng, WU Pei-pei, YANG Ge
2018, 39(4):154-158,165.
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Optimization of extraction process of tilapia oil by microwave assisted method and analysis of fatty acid
LI Xue, CAO Jun, BAI Xin-peng, JIANG Xin, XU Ji-hong, JIN Li-xia
2018, 39(4):159-165.
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Optimization of resin decoloration technology of pectin polysaccharide from Passiflora edulis Sims by response surface methodology
PENG Ya-ling, CHEN Xin, WANG Jun-bo, JANG Lin-lan
2018, 39(4):166-170,196.
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Research on spray drying of Shanxi aged vinegar and its effect on product properties
ZHANG Guo-hua, SUN Yu-rong, YE Zheng, FAN San-hong, WENG Li-xia
2018, 39(4):171-176,201.
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Optimization of extraction technology,composition analysis and antioxidant activity of crude polysaccharides from Atrina pectinata
LI Song-lin, WANG Lin, YE Hua, BAI Qing-yun, GU Jia-qiu, GU Yu-lei, CHEN Xiao-ming
2018, 39(4):177-182,209.
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Effects of weak acidic electrolytic water ice and modified packaging on shrimp quality of Litopenaeus vannamei
ZHENG Wei, XIE Chao, LIANG Jia, YU Qun-di, BAI Dong, HUANG Ju
2018, 39(4):183-187,214.
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Effect of different stabilizers on the quality and flavors of set-style yak yoghurt during post-fermentation storage
CHEN Yi-meng, LI Si-ning, TANG Shan-hu, XIE Bing-xin, ZHANG Jie
2018, 39(4):188-196.
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Removal effects of six kinds of cleaning methods on strobilurin pesticide residues in fruits and vegetables
YANG Xiao-hong, LIU Hui-jun, MU Rui, ZHAO Nan-nan, JIA Ming-hong
2018, 39(4):197-201.
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Analysis of volatile components in cultured Pseudosciaena crocea
YANG Ming-yuan, WANG Xiao-feng, YI Cong-min, ZHOU Jun, LU Chen-yang, ZHANG Ling-zhi, SU Xiu-rong
2018, 39(4):202-209.
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Determination of lutein and astaxanthin in Amphiprion frenatus by reversed-phase high performance liquid chromatography
ZHANG Fen, DU Hong, TANG Shui-fen, LIU Hai-xin, LIN Qi, ZHU Zhi-huang
2018, 39(4):210-214.
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Nondestructive detection of mutton moisture content based on hyperspectral technique
WANG Di, ZHANG Jing-pu, ZHANG Jue, ZHANG Jing, LI Hai-jun, TIAN Hai-qing
2018, 39(4):215-218.
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Application of electronic nose in identification of adulterated beef roll
DONG Fu-kai, ZHU Xiu-li, ZHA En-hui
2018, 39(4):219-221,227.
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Analysis of free amino acids in fruit Prunus mume in Guizhou karst regions
LIU Ya-lan, WANG Xiao-hong, CHEN Hong
2018, 39(4):222-227.
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Simultaneous determination of 8 biogenic amines in honey by ultra-high performance liquid chromatography-tandem mass spectrometry
ZHAO Ling-ling, DU Bing, CAO Wei, ZHANG Zhong-yin
2018, 39(4):228-234.
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Study on total plate count detection in acid beverage by flow cytometry
ZHANG Lan, XU Hong, WENG Wen-chuan, LING Li, XIAN Yu-yin, YANG Ming-yan, PAN Si-wei, HUANG Zhuo-zhi
2018, 39(4):235-239.
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Rapid determination of sugar and glucose addition content of coconut powder
ZHANG Xiao-qing, MA Si-cong, YAN Rui-xin, MA Jin-shuang, LIU Hong
2018, 39(4):240-243.
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Analysis of aroma components and bitter substances in Newhall navel orange juice and wine by chromatography-mass spectrometry
LIU Tao, QIAO Ning, RAO Min, GUI Jia-xiang, YANG Wen-xia
2018, 39(4):244-249.
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Effect of LED irradiation on storage quality and physiological property of cowpea during postharvest storage
SHI Jun-yan, ZHENG Qiu-li, WANG Qing, GAO Li-pu, ZUO Jin-hua
2018, 39(4):250-253,259.
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Effect of 60Co-γ irradiation treatment on color,flavor and firmness of strawberry fruit during storage
YAO Si-minwei, CHEN Shi-qing, ZHOU Guan-wei, LUO Jing, XU Xia, LI Yu-feng, ZHANG Guang-feng
2018, 39(4):254-259.
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Study on the changes of biogenic amines in mackerel under different temperatures during the storage
ZHAO Qing-zhi, DENG Jian-chao, YANG Xian-qing, LI Lai-hao, HU Xiao, WANG Jin-xu, WU Yan-yan, WEI Ya
2018, 39(4):260-267,279.
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Effects of different treatment on quality changes of ‘Xu Xiang’ kiwifruit stored at room temperature under the supply pattern of e-commerce
LV Xin-gang, WANG Zhi-rong, YANG Qi, MENG Guan-li
2018, 39(4):268-273,279.
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Comparative effects of different sterilization pretreatment on pepper quality
ZENG Xi-ke, ZHANG Yu, LUO Feng-lian, WANG Yan
2018, 39(4):274-279.
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Respiratory metabolism and immune response of CO2-anesthetized white shrimp Litopenaeus vannamei during waterless transportation
LIANG Min, JI Hong-wu, HAO Ji-ming, DENG Chu-jin, LIU Shu-cheng, GAO Jing
2018, 39(4):280-284,295.
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Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria
SONG Kang-hua, ZHANG Lu-bin, GU Hui, JIA Zhi-wei, CHANG Jin-mei
2018, 39(4):285-288,295.
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Improvement effects and mechanism research of polyphenol extracts from Kudingcha on carbon tetrachloride induced hepatic damage in mice
ZHAO Xin, LI Gui-jie, HU Yuan-yuan, YI Run-kun, SONG Jia-le
2018, 39(4):289-295.
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Nutritional composition analysis and safety evaluation of Sargassum fusiforme
ZHANG Xiao-mei, GUO Rui, SU Hong, LIU Hong-ying
2018, 39(4):296-300,311.
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Effect of fermented sausage using oat bran fat analog production on organ tissues in rats
YANG Hai-yi, YANG Min, WU Shi-tao
2018, 39(4):301-305,317.
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Research progress on influence factors of soybean germination
FANG Fang, WANG Yan, WANG Dong-hui, WANG Feng-zhong
2018, 39(4):306-311.
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Research progress in antioxidant function and stability of blueberry anthocyanins
LUO Xiao-ling, XU Jia-hong, YANG Wu-bin, QIAO Xing-fang, CHEN Jian-kang
2018, 39(4):312-317.
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Progress on nutritional function and foods of germs from wheat,rice and corn
JI Hai-hua, MENG Xuan-yi, GAO Jin-yan
2018, 39(4):318-323.
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Advances in extraction methods and technology of effective components in Suaeda salsa
GUO Lin-lin, FAN Xiao-zhen, LI Xu, DONG Cui-fang
2018, 39(4):324-328,336.
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Advances on pretreatment and determination technologies for flavonoids in citrus
LI Zhen-zhu, SU Xue-su, JIAO Bi-ning, WANG Min, ZHOU Jian, ZHAO Xi-juan, LIU Jin-tao
2018, 39(4):329-336.
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Research advances in chemical components of Prunus mume and its applications
MA Yuan, LUO Ming, YIN Xiao-cui, LUO Yu-jie, ZHANG Gui-rong, GU Xiao-lu, JIAO Wen-cheng, ZHAO Qin-jiang
2018, 39(4):337-341,352.
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Research progress of analytical methods and toxicological mechanisms for Alternaria mycotoxins
HE Guo-xin, DENG Qing-fang, ZHOU Xin
2018, 39(4):342-346,352.
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Research advance of anti-heatstroke beverage
CHI Wen-wen, GUO Wen-hui, ZHENG Ming-jing, HUANG Zhi-wei, ZENG Shao-xiao
2018, 39(4):347-352.
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