Science and Technology of Food Industry

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

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2018, 39(6)
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2018, 39(6)
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Analysis of amino acids and in vitro antioxidant activity of Cudrania tricuspidata Jiaosu
CHENG Yong-jie, CHEN Xiao-wei, ZHANG Sha-sha, LOU Jian, ZHANG Ting, WANG Zhen-zhen, MAO Yang-chen, SHA Ru-yi, MAO Jian-wei
2018, 39(6):1-7,12. DOI:10.13386/j.issn1002-0306.2018.06.001
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Gel properties of tilapia and four species of sea fish mixed surimi
HE Xiao-meng, HUANG Hui, LI Lai-hao, YANG Xian-qing, HAO Shu-xian, WEI Ya, WU Yan-yan
2018, 39(6):8-12. DOI:10.13386/j.issn1002-0306.2018.06.002
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Effects of citrus pectin with different degree of esterification on adsorption of Pb2+ and its mechanism
LIANG Rui-hong, LI Peng-lin, HE Xiao-hong, KUANG Miao-miao, CHEN Jun, LIU Cheng-mei
2018, 39(6):13-18. DOI:10.13386/j.issn1002-0306.2018.06.003
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Study on the difference of muscle fiber types and quality in different parts of Xinjiang brown cattle
WANG Yong-feng, FENG Yong-hong, WAN Hong-bing, WANG Xu, XIE Peng-gui, LI Hai-peng, ZHANG Song-shan, XIE Peng, SUN Bao-zhong
2018, 39(6):19-24,37. DOI:10.13386/j.issn1002-0306.2018.06.004
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Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg
HE Li-chao, MA Su-min, LI Cheng-liang, YANG Hai-yan, SUN Xiu-xiu, WU Wen-min, JIN Guo-feng
2018, 39(6):25-30,37. DOI:10.13386/j.issn1002-0306.2018.06.005
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Effects of pulse pressure on mass transfer kinetics of Xinjiang dry-cured beef during curing
WU Shi-shi, LI Yu-hui, GUO An-min, LIU Cheng-jiang, HAN Dong-yin, WANG Jun-gang, LI Ying-biao
2018, 39(6):31-37. DOI:10.13386/j.issn1002-0306.2018.06.006
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Effects of germination on free amino acids and other nutrients in black barley
JIANG Rui, LI Ya-ting, OUYANG Peng-ling, YU Man-tang, LI Qi-lian, SONG Li-hua
2018, 39(6):38-42. DOI:10.13386/j.issn1002-0306.2018.06.007
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Effects of adding NaCl on texture properties of pork during dehydration
FAN Li-ping, ZHANG Li-yan
2018, 39(6):43-47. DOI:10.13386/j.issn1002-0306.2018.06.008
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The stability parameter and the pasting properties of millet powder in water and milk
LI Ran, LIU Shao-wei, QIN Tian, CAI Wan-jing, ZHANG Jian
2018, 39(6):48-53. DOI:10.13386/j.issn1002-0306.2018.06.009
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In vitro regulation effect of three kinds of bran-rich cereal flour on intestinal microbiota
CAO Wen-yan, Huang Lian-yan, ZHU Hong-guang, DING Li, WANG Jing
2018, 39(6):54-58,70. DOI:10.13386/j.issn1002-0306.2018.06.010
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Effects of superfine dietary fiber of bamboo shoot on the quality of ham sausage
LI Lu, SU Yu, HUANG Liang, WANG Ping, PENG Xin
2018, 39(6):59-64,70. DOI:10.13386/j.issn1002-0306.2018.06.011
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The comparative study on the antioxidant function increasing by peanut coat powder and onion powder in bread
TANG Xiao, WANG Sha-sha, YANG Feng-ying, CAO Ying, DU Yuan-jia, LI Yue, LIU Jian-xiong
2018, 39(6):65-70. DOI:10.13386/j.issn1002-0306.2018.06.012
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The effects of oat bran addition amount on the dough rheological properties and gluten structures
HUANG Lian-yan, WANG Hong-na, ZHANG Xiao-shuang, ZHANG Hui-juan, WANG Jing
2018, 39(6):71-76,91. DOI:10.13386/j.issn1002-0306.2018.06.013
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The effects of different drying methods on essential oils and flavonoids from orange peels
XING Ying, WANG Rui-fang, DENG Sui-sheng
2018, 39(6):77-81,96. DOI:10.13386/j.issn1002-0306.2018.06.014
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Comparison for the quality of mutton from Yongchang sheep fed mushroom stalk and Gannan Tibetan sheep
ZHANG Nan, ZHU Zi-xiong
2018, 39(6):82-85,101. DOI:10.13386/j.issn1002-0306.2018.06.015
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Preparation of recombinant endolysin from Vibrio parahaemolytics-infecting bacteriophage Lys qdvp001 CHAP domain portein in Escherichia coli and preliminary optimization of inducing conditions
JU Xiao-chen, LV Xin-wei, WANG Jing-xue, LIN Hong
2018, 39(6):86-91. DOI:10.13386/j.issn1002-0306.2018.06.016
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Research of construction of DNA fingerprinting for malt varieties
ZHANG Zhi-jun, YUE Jie, YIN Hua, YU Jun-hong, DONG Jian-jun, ZHOU Yue-nan
2018, 39(6):92-96. DOI:10.13386/j.issn1002-0306.2018.06.017
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Probiotic properties of Bacillus coagulans 13002
JIN Xun, LIU Dong-mei, RUAN Hui
2018, 39(6):97-101. DOI:10.13386/j.issn1002-0306.2018.06.018
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Screening and identification of Aureodacidium spp. and the effect of dissolved oxygen on fermentation
LIU Bin, YU Hai-feng
2018, 39(6):102-107,113. DOI:10.13386/j.issn1002-0306.2018.06.019
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Optimization of enzymatic hydrolysis preparation of hypoglycemic peptide from soybean meal protein by response surface methodology
YU Min, HUANG Jing-jing, FU Rui-yan, XIE Ning-ning, YIN Jun-feng, YAN Yan, ZHANG Fu-sheng
2018, 39(6):108-113. DOI:10.13386/j.issn1002-0306.2018.06.020
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Cooking wine preparation of synergistic fermentation of multi yeast based on citrus
LI Xin, FU Cai-xia, LI Jun-peng, YU Hong-bo, ZHOU Tao, WANG Zhi, DAI Jun, CHENG Xiong, CHEN Shi-gui
2018, 39(6):114-121. DOI:10.13386/j.issn1002-0306.2018.06.021
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Influence of dissolved oxygen on accumulation of lipid and secretion of citric acid by Yarrowia lipolytica fermentation
KANG Xin-xin, YANG Jun-huan, ZHANG Huai-yuan, SONG Yuan-da
2018, 39(6):121-125. DOI:10.13386/j.issn1002-0306.2018.06.022
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Screening,indetification and enzymatic properties of the high xylanase producing stain
ZHENG Hong, LI Li-juan, TONG Qiu-xia, CHEN Lian-bang, WANG Yan-jun, JI Xiao-wei, DENG Jia-cong
2018, 39(6):126-129. DOI:10.13386/j.issn1002-0306.2018.06.023
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Optimization of fermentation technology of seabuckthorm red wine
DENG Meng-jie, LI Li, LIU Qing, LI Yu-qin
2018, 39(6):130-134. DOI:10.13386/j.issn1002-0306.2018.06.024
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Virulence gene detection and antimicrobial susceptibility analysis of Bacillus cereus fresh food isolates
TIAN Wan-fan, ZHANG Rong, LONG Hu, LIU Lin, HE Su-wan, DU Xuan, JIANG Min, ZHAO Yue, TANG Jun-ni
2018, 39(6):135-139,151. DOI:10.13386/j.issn1002-0306.2018.06.025
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Optimization of liquid fermentation conditions of Trichoderma asperellum
SONG Qiao-ying, ZHU Zhen-yuan
2018, 39(6):140-144,158. DOI:10.13386/j.issn1002-0306.2018.06.026
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Optimization of ultrasonic-assisted extraction of total flavonoids from pomegranate root bark and thear nitrosation inhibition activity
WANG Zhan-yi, BI Hai-dan, WANG Yu-hai, ZHENG Dan-dan, DAI Bo, LI Zhuo-wa
2018, 39(6):145-151. DOI:10.13386/j.issn1002-0306.2018.06.027
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Optimization for microwave modification technology of brown rice by response surface methodology
CHEN Pei-dong, WAN Zhong-min, WANG Sheng-lu, MA Qian-ting
2018, 39(6):152-158. DOI:10.13386/j.issn1002-0306.2018.06.028
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Optimization of raspberry-lotus root complex sweetened roll by response surface methodology and analysis of active ingredients
LIU Ya-xin, FAN Zi-luan, YANG Lei-yu, CHAO Er-peng, LI Na, FU Yu-jie
2018, 39(6):159-164. DOI:10.13386/j.issn1002-0306.2018.06.029
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Optimization of separation technology and properties of antioxidant peptides from pea protein extrudate
LI Hui, WANG Qi, FU Xin, WANG Xin-shuo, ZHOU Quan-cheng
2018, 39(6):165-169. DOI:10.13386/j.issn1002-0306.2018.06.030
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Optimization of extraction of polyphenols from Citrus medica L.
ZHANG Ran, XU Min, HE Ting-ting, CAI Chang
2018, 39(6):170-172. DOI:10.13386/j.issn1002-0306.2018.06.031
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Study on the process of calcium citrate recovery for chitin clean production
LIU Feng, LI Li, FANG Xu-bo, CHEN Xiao-e, HU Dao-heng
2018, 39(6):173-178,203. DOI:10.13386/j.issn1002-0306.2018.06.032
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Preparation and tensile properties of carboxymethyl konjac glucomannan and sodium alginate
FANG Kun, LI Jian-bin, WEI Qun-shu, NIE Hui, LIU Pei-hua, CHEN Yu, JIANG Ning-ning
2018, 39(6):179-183,209. DOI:10.13386/j.issn1002-0306.2018.06.033
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The response surface optimization on ultrasonic extraction process of porcine hemoglobin and effect of ultrasonic process on its structure
MA Su-min, HE Li-chao, LI Cheng-liang, SUN Yuan, JIN Guo-feng, MA Mei-hu
2018, 39(6):184-190,216. DOI:10.13386/j.issn1002-0306.2018.06.034
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Effect of the air and the vacuum packaging on fat oxidation of weever and the predictive model construction of the shelf-life
JV Jian, HU Jia-hui, XIONG Guang-quan, QIAO Yu, LIAO Li, WANG Lan, WU Wen-jin, DING An-zi, SHI Liu
2018, 39(6):191-198. DOI:10.13386/j.issn1002-0306.2018.06.035
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Optimization of analysis conditions of volatile compounds in human breast milk by SPME-GC-MS
GAO Ya-hui, LI Zi-jie
2018, 39(6):199-203. DOI:10.13386/j.issn1002-0306.2018.06.036
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Determination of β-lactamase inhibitor Tazobactam in milk by high performance liquid chromatography
YU Guo-ping, FAN Mei-jing, GUO Pei-pei, CHEN Yuan, LIU Peng, DONG Liang-wei
2018, 39(6):204-209. DOI:10.13386/j.issn1002-0306.2018.06.037
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Simultaneous determination of 11 organophosphate esters in aquatic product by ultrasound-assisted extraction coupled with LC-MS/MS
SUO Li-li, ZHU Qun-ying, HU Mei-hua
2018, 39(6):210-216. DOI:10.13386/j.issn1002-0306.2018.06.038
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Analysis of aroma components in red raspberry before and after fermentation
WANG Li-xia, LIU Ying, GAO Han, HE Jun-ping
2018, 39(6):217-222. DOI:10.13386/j.issn1002-0306.2018.06.039
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Development of real-time PCR for the rapid detection of Staphylococcus argenteus
GUO Zheng-yang, LIU Zhong-dong, WANG Yuan-yang, CHEN Jing, CHEN Guo-pei, LAN Quan-xue, LIU Xiao-qing
2018, 39(6):222-226. DOI:10.13386/j.issn1002-0306.2018.06.040
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Ionic liquid-based single-drop microextraction coupled with ultra-high performance liquid chromatography for determination of five phthalate esters in food plastic packaging materials
LONG Ze-rong, PENG Yu-mei, LIU Yong, LIU Li, LAN Wei
2018, 39(6):227-231. DOI:10.13386/j.issn1002-0306.2018.06.041
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Detection of nitritein in drinking water by high-throughput microplate method
LIU Feng-yin, ZHANG Mei-jian, LI Xuan, XIE Li-jun, YUAN Xue-wen, HUANG Yan-xuan, LIANG Yue, MU Hong-tao
2018, 39(6):232-235,240. DOI:10.13386/j.issn1002-0306.2018.06.042
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Determination of organic acids in the fermentation process of cabbage kimchi by HPLC
WANG Rui-dong, LI Nan, WEI Bo-hui, Shi Lu
2018, 39(6):236-240. DOI:10.13386/j.issn1002-0306.2018.06.043
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Determination of aroma components of jasmine tea eggs based on head space solid phase microextraction
CHEN Mei-Chun, ZHU Yu-jing, LIU Bo, LIU Xiao-gang, YANG Wen-jing, CHEN Zheng, ZHENG Mei-xia
2018, 39(6):241-245,254. DOI:10.13386/j.issn1002-0306.2018.06.044
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Novel duplex real-time Taqman PCR assay for rapid detection of Enterobacter sakazakii in powdered infant formula
HUANG Jian-fei, LIU Xiao-qing, LIU Bin, CHEN Ze-feng, LAN Quan-xue, CHEN Jing
2018, 39(6):246-249,297. DOI:10.13386/j.issn1002-0306.2018.06.045
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Effect of low-temperature storage on quality of broad bean fresh pod
CHEN Hui, WANG Xue-jun, SONG Ju-yi, WANG Yong-qiang, WU Chun-fang
2018, 39(6):250-254. DOI:10.13386/j.issn1002-0306.2018.06.046
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Effects of harvest maturity on qualities of cherry under express packaging
QIU Ji-ying, XU Hui, CHEN Lei-lei, XIN Xue, ZHAO Shuang-zhi, ZHANG Xiang, ZHOU Qing-xin
2018, 39(6):255-258,264. DOI:10.13386/j.issn1002-0306.2018.06.047
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Effects of different vacuum packaging treatment with low temperature on storage quality of fresh-cut pineapple
FANG Zong-zhuang, DUAN Zhou-wei, DOU Zhi-hao, HE Ai, XIE Hui
2018, 39(6):259-264. DOI:10.13386/j.issn1002-0306.2018.06.048
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Characterization of the key-aroma compounds in egg yolk powder and the changes of aroma profile during the storage
YANG Ping, HE Tian-peng, SONG Huan-lu
2018, 39(6):265-270. DOI:10.13386/j.issn1002-0306.2018.06.049
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Theoretical analysis and experimental study on strawberry vacuum pre-cooling
WU Dong-xia, SHEN Jiang, ZHANG Chuan, DING Feng
2018, 39(6):270-274,280. DOI:10.13386/j.issn1002-0306.2018.06.050
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Effects of different storage conditions on quality changes of Coregonus peled fillets
XU Chu, WANG Xi-chang, MA Zhuang, LU Feng, ZHANG Long, BA Te Er Da-lai
2018, 39(6):275-280. DOI:10.13386/j.issn1002-0306.2018.06.051
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Resistance difference of muskmelon fruit on infection of Alternaria alternata
LI Meng, FENG Zuo-shan, ZHANG Ming-ming, Maerhaba Paerhati, WANG Yu-hong, HE Yang, BAI Yu-jia
2018, 39(6):281-286. DOI:10.13386/j.issn1002-0306.2018.06.052
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Effects of trehalose antifreeze agent on quality of Litopenaeus vannamei during frozen storage
BAI Dong, ZHENG Wei, LIANG Jia, YU Qun-di, HUANG Ju, XIE Chao
2018, 39(6):286-290,307. DOI:10.13386/j.issn1002-0306.2018.06.053
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Analysis and evaluation of main nutritional ingredients in residual of lotus root from different areas
SUN Qi-ran, LIU Pei, LI Hui-wei, LIU Lin, NI Sai-jia, XUE Feng, SHANG Er-xin, DUAN Jin-ao
2018, 39(6):291-297. DOI:10.13386/j.issn1002-0306.2018.06.054
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Analysis of amino acid composition in purple passionfruit and other 5 fruits
HE Jie, MO Ren-fu, LAO Shui-bing, QIN Guo-xin, LIAO Jie
2018, 39(6):298-300,316. DOI:10.13386/j.issn1002-0306.2018.06.055
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Research progress on pharmacological activities of polysaccharides prepared from tea
YANG Jun-guo, WANG Li-li, CHEN Lin
2018, 39(6):301-307. DOI:10.13386/j.issn1002-0306.2018.06.056
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Research progress of application of biological preservative in the preservation of fruits and vegetables
ZHANG Xi, LI Yang, WANG Lei-ming, FENG Gang, LI Tian-tian
2018, 39(6):308-316. DOI:10.13386/j.issn1002-0306.2018.06.057
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Research progress in preparation and application of nano silver oxide
LU Deng-jun, YANG Xiao-guang, LI Ying-ying, LEI Cai-yu, ZHANG Yuan-an, GAN Ji-lun, HE Hui-huan
2018, 39(6):317-321,326. DOI:10.13386/j.issn1002-0306.2018.06.058
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Research progress on new color retention technology for tilapia fillet
YU Fu-tian, CEN Jian-wei, YANG Xian-qing, LI Lai-hao, WEI Ya, HAO Shu-xian, LIN Zhi
2018, 39(6):322-326. DOI:10.13386/j.issn1002-0306.2018.06.059
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Research progress on analysis of polysaccharides
QIU Bo-tao, ZHAHG Hong-yu, XU Zhi-ru, LIU Chang-li, WANG Hong-wei
2018, 39(6):327-333. DOI:10.13386/j.issn1002-0306.2018.06.060
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Research progress on stability and stability analysis method for plant protein beverage
HU Ming-ming, PAN Kai-lin, NIU Yue-ting, YANG Jun-hao
2018, 39(6):334-339,344. DOI:10.13386/j.issn1002-0306.2018.06.061
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Research status on colligating-using of Sthenoteuthis oualaniensis
JIANG Miao, MA Sheng-wei, WU Qia-er
2018, 39(6):340-344. DOI:10.13386/j.issn1002-0306.2018.06.062
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Research progress in processing technology of Lentinus edodes chips
LIU Zeng-qiang, DING Wen-ping, ZHUANG Kun, WANG Guo-zhen
2018, 39(6):345-349. DOI:10.13386/j.issn1002-0306.2018.06.063
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Talking about the food safety risk communication in China from the “Hai Di Lao” event
DING Ning, HAO Ming-hong, CHEN Hui, LUO Jie
2018, 39(6):350-352. DOI:10.13386/j.issn1002-0306.2018.06.064
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