Science and Technology of Food Industry

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

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2019, 40(19)
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2019, 40(19)
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Inhibitory Effects of Soluble Dietary Fibers on the in Vitro Digestion of Corn Starch
LI Zhi, AI Lian-zhong, DING Wen-yu, ZHANG Xian-dang, ZHANG Hui
2019, 40(19):1-6,12. DOI:10.13386/j.issn1002-0306.2019.19.001
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Establishment of the Dynamic Model and the Antioxidant Activity of Mango Wine during Fermentation
XIONG Ya, LI Min-jie, JIANG Shao-juan
2019, 40(19):7-12. DOI:10.13386/j.issn1002-0306.2019.19.002
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Study on the Effect of Bio-enzymatic Bean Residues on the Physicochemical Properties of Starch and the Digestive Properties of Biscuits
ZHU Jian-yu, QI Bao-kun, LI Yang, JIANG Lian-zhou
2019, 40(19):13-17,23. DOI:10.13386/j.issn1002-0306.2019.19.003
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Effect of Peeling on Physicochemical Properties and Biological Activity of the Yam Powders
LIU Yan, LI Wen-ya, LI Ning, LI Zong-hao, WANG Xiang-hong, SUN Ji-lu
2019, 40(19):18-23. DOI:10.13386/j.issn1002-0306.2019.19.004
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Effects of Different Potato Cultivars(lines)in Dryland on the Quality Characteristics of Potato Noodles
LI Mei, TIAN Shi-long, HU Xin-yuan, SUN Hong-nan, MU Tai-hua
2019, 40(19):24-28,33. DOI:10.13386/j.issn1002-0306.2019.19.005
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Analysis on the Nutritional Components and Physical and Chemical Properties of Potato Granules from Different Provinces
DAI Chun-hua, LIU Xiao-ye, QU Yan-jun, TIAN Xiao-yu, HUANG Xing-yi
2019, 40(19):29-33. DOI:10.13386/j.issn1002-0306.2019.19.006
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Fast Dissolubility and Nutritional Evaluation of Potato Meal Powder Based on Potato Flour
JIAO Yang, LI Xing-yan, LI Cai-xia, WANG Zhi-jiang, YANG Pu, LIU Yu-huan
2019, 40(19):34-40,48. DOI:10.13386/j.issn1002-0306.2019.19.007
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Influence of Two Drying Processes on Nutritional Quality and Processing Characteristics of Potato Flours
PU Hong-mei, YANG Wan-lin, LI Yan-shan, SHUAI Liang, YANG Fang, ZHANG Shao-zhi, LI Xue-rui, BAI Jian-ming
2019, 40(19):41-48. DOI:10.13386/j.issn1002-0306.2019.19.008
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Study on Preparation of Purple Sweet Potato Protein-Glucose Maillard Reaction Product and Its Interaction with Anthocyanin
SUI Lu-shan, ZHAN Shao-ying, LI Jia, AN Xiao-yu, HE Jing-ren, YANG Ning, ZHU Zhen-zhou, JIN Wei-ping
2019, 40(19):49-54,60. DOI:10.13386/j.issn1002-0306.2019.19.009
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Quality of Tartary Buckwheat of Different Varieties in Guizhou and Its Effect on Buckwheat Noodle Processing
LI Jun, HUA Peng, LIU Hui, MAO Tang-fen, WANG Mei, LIU Jia, LU Yang
2019, 40(19):55-60. DOI:10.13386/j.issn1002-0306.2019.19.010
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Technological Study and Functional Evaluation of Sodium Caseinate by Qula
HU Tao, DING Bo, GU Li, CHEN Da-ling, LIU Hong-na
2019, 40(19):61-66. DOI:10.13386/j.issn1002-0306.2019.19.011
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Effect of Different Processing Methods on Characteristics of Raw Potato Flour
ZHANG Jie, YANG Xi-juan, DANG Bin, ZHANG Wen-gang, YANG Yan-hong, ZHAO Qing-yuan
2019, 40(19):67-72. DOI:10.13386/j.issn1002-0306.2019.19.012
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Preparation and Ultrafiltration Separation of Garlic Antihypertensive Peptide
SONG Kai-qiang, LIU Peng-li, ZHENG Zhen-jia, QIAO Xu-guang
2019, 40(19):73-80. DOI:10.13386/j.issn1002-0306.2019.19.013
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Screening,Identification and Optimization of Fermentation Condition of an Endophytic Bacteria from Seabuckthorn Nodules with High-yield Exopolysaccharide
ZHANG Ai-mei, YU Jie, HAN Xue-ying, KONG Wei-bao, NIU Shi-quan, ZHU Xue-tai
2019, 40(19):81-88,93. DOI:10.13386/j.issn1002-0306.2019.19.014
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Antibacterial Mechanism of Terpenoids in Pepper Oil against Listeria monocytogenes and Its Application in Cold Meat
LI Zhao-ting, CHEN Wen-xue, HAN Ying-jie, SUN Zhi-chang
2019, 40(19):89-93. DOI:10.13386/j.issn1002-0306.2019.19.015
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Study on Screening of the Chemically Defined Media and Fermentation Characteristics of Bacillus coagulans Anti-carbon Catabolite Repression Mutant
LI Yuan-yuan, WANG Yong-hong
2019, 40(19):94-98,103. DOI:10.13386/j.issn1002-0306.2019.19.016
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Preliminary Study on the Antibacterial Mechanism of Marine Bacteria GM-1-1 against Candida albicans
CAO Xue-mei, LI Huan, CHEN Ru, WU Hai-xia, CHEN Xin-yuan, WANG Jun-qiang, MA Gui-zhen, BAO Zeng-hai
2019, 40(19):99-103. DOI:10.13386/j.issn1002-0306.2019.19.017
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Inhibition and Mechanism of Brown Rice Polyphenols on Starch Digestive Enzymes
HUANG Ke-chou, HUANG Ao, HUANG Yi-yu, LUO Shun-jing, ZENG Zi-cong, DAI Tao-tao, LUO Shun-fen
2019, 40(19):104-109,116. DOI:10.13386/j.issn1002-0306.2019.19.018
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Study on Stress Response of Lactobacillus plantarum ZLC-18 to Ciprofloxacin
ZHOU Bo, LI Chun, LIU Li-bo, LI Jia-dong, DU Peng, ZHANG Ting
2019, 40(19):110-116. DOI:10.13386/j.issn1002-0306.2019.19.019
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Inhibition of Lactobacillus plantarum DL3 on Spoilage Bacteria in Grass Carp Slices
CUI Tian-qi, LV Xin-ran, DU Hong, WANG Jun-yong, BAI Feng-ling, YI Shu-min, LI Jian-rong
2019, 40(19):117-121,128. DOI:10.13386/j.issn1002-0306.2019.19.020
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Effect of Over-expression of psd Gene on the Production of Cytidine in Bacillus amyloliquefaciens
ZHAO Bei-bei, FANG Hai-tian, LIU Hui-yan, MA Ruo-shuang, MA Jiang-tao, LI Jin-na, WANG Ru
2019, 40(19):122-128. DOI:10.13386/j.issn1002-0306.2019.19.021
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Growth Characteristics of Lactic Acid Bacteria in Soymilk and Its Combined Fermentation with Yeast
WANG Ling-han, CHEN Chen, WAN Yang-ling, GUO Shun-tang
2019, 40(19):129-135. DOI:10.13386/j.issn1002-0306.2019.19.022
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Optimization of Low-sodium Compound Salty Agent Formula for Pickled Larimichthys crocea Fillets by Response Surface Methodology
TAO Wen-bin, WU Yan-yan, LI Chun-sheng, YANG Xian-qing, LIN Wan-ling, RONG Hui
2019, 40(19):136-144. DOI:10.13386/j.issn1002-0306.2019.19.023
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Optimization of Enzymatic Hydrolysis Conditions and Hypolipidemic Activity of Broccoli Stem and Leaf Protein
LI Lu, HE Chuan-bo, LI Man, WEI Hao-cheng, MA Ying, XIONG He-jian
2019, 40(19):145-151. DOI:10.13386/j.issn1002-0306.2019.19.024
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Preparation of Potato Granules Powder by Superheated Steam Drying Combined with Hot Air Drying
HUANG Xiao-li, GAO Ming-su, ZHANG Bao-shan, XIAO Xu-lin, ZHAO Wu-qi
2019, 40(19):152-157,163. DOI:10.13386/j.issn1002-0306.2019.19.025
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Optimization of Anti-browning Technology of Fresh Wet Noodles by Response Surface Methodology
SUN Zi-qin, WANG Yan, WU Wei-guo, OUYANG Meng-yun, ZHAO Chuan-wen
2019, 40(19):158-163. DOI:10.13386/j.issn1002-0306.2019.19.026
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Optimization of Production Formula and Shelf Life Forecast of Maca Cookie
REN Ya-min, LUO Shuang-qun, FANG Ai-li, ZHANG Cai-fang
2019, 40(19):164-169,174. DOI:10.13386/j.issn1002-0306.2019.19.027
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Optimization of Processing Technology of Lotus Seed Red-skin Meatballs by Response Surface Methodology
WANG Yue, CHEN Xi, YAO Qian, CAO Yang, XU Hong
2019, 40(19):170-174. DOI:10.13386/j.issn1002-0306.2019.19.028
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Extraction Process Optimization of Sodium Alginate from Sargassum horneri by Enzymes Method and Material Analysis
LI Xiao, WANG Ying, JIANG Xiao-dong, LIU Tian-hong, LI Hong-yan, SUN Yuan-qin, JI Lei
2019, 40(19):175-179. DOI:10.13386/j.issn1002-0306.2019.19.029
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Optimization of Extraction Process of Soluble Dietary Fiber from Raspberry Pomaces by Chemical Method
LI Shi-yao, DAI Ling-min, FAN Yi-jie, ZHANG Zhi-ran, ZHAO Yu-ping, HAN Guo-min
2019, 40(19):180-186,193. DOI:10.13386/j.issn1002-0306.2019.19.030
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Extraction of Total Flavonoids from Spinach by Cellulase-Ultrasound and Its Composition Analysis
MU Yi-jun, CHEN Yang, SUN Jing, WU Jie, MA Yun, LIU Kun
2019, 40(19):187-193. DOI:10.13386/j.issn1002-0306.2019.19.031
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Preparation of Zn2+ Complex of Total Flavonoids from Fruit of Rosa davurica Pall and Its Antioxidant Activity in Vitro
LEI Yong-ping, DI Song, ZHONG Fang-li, ZHANG Xiao-li, WANG Xiao-lin
2019, 40(19):194-199. DOI:10.13386/j.issn1002-0306.2019.19.032
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Optimization of Processing Technology of Red Ginseng-Rhodiola Functional Drinks and Evaluation of Its Improving Immune Function
CHU Bai-ji, HE Yang, ZHANG Ming-jian, LUO Chang-lin, HUA Zheng-jie, WEN Lian-kui
2019, 40(19):200-204,265. DOI:10.13386/j.issn1002-0306.2019.19.033
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Effect of Radio Frequency Sterilization on Macroscopic and Mechanical Properties of PE and PP Packaging Materials
WU Tian, TANG Ya-li, LU Li-xin, QIU Xiao-lin, WANG Jun
2019, 40(19):205-208,215. DOI:10.13386/j.issn1002-0306.2019.19.034
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Evaluation of Taste Quality of Tomato Paste Prepared from Different Tomato Varieties by Electronic Tongue
LI Wen-xin, ZHAO Wen-ting, WANG Yu-bin, ZHANG Min, ZHAO Yu-wei, ZHAO Xiao-yan, ZHAO Chun-yan
2019, 40(19):209-215. DOI:10.13386/j.issn1002-0306.2019.19.035
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Comparative Study on Food Safety Supervision System between China and EU
HE Cai-hong, ZHOU Zi-zhe, LI De-sheng, LI Xue-cong
2019, 40(19):216-220,225. DOI:10.13386/j.issn1002-0306.2019.19.036
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Accumulation of Cadmium in the Gill of Carassius auratus and Its Effect on Gene Expression of P-glycoprotein
SHI Ling, LIU Xiao-yu
2019, 40(19):221-225. DOI:10.13386/j.issn1002-0306.2019.19.037
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Identification of Adulteration in Edible Oil Based on Conductivity Change
GAO Jin-hong, MA Yong-mei, HU Ming
2019, 40(19):226-229. DOI:10.13386/j.issn1002-0306.2019.19.038
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Evaluation of SE-μPADs Method for Detection of Salmonella in Animal Foods of Korla City
ZHENG Xiao-qin, LIU Ying-yu, WANG Chun-mei, ZHENG Xiao-feng, ZHU Ming-yue, XU Lan, YAO Gang, PENG Bin
2019, 40(19):230-233,239. DOI:10.13386/j.issn1002-0306.2019.19.039
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Study on Aroma Components in Twelve Kinds of Dancong Teas
WU Han-yin, LIU Xiao-hui, LUO Long-xin, HE Qun-xian
2019, 40(19):234-239. DOI:10.13386/j.issn1002-0306.2019.19.040
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Determination of Vitamin K2 in Food by High Performance Liquid Chromatography with Fluorescence Detection
DENG Meng-ya, PENG Zu-mao, ZHU Li, YANG Jun, YANG Shi-tian, ZHANG Xie-guang
2019, 40(19):240-244,250. DOI:10.13386/j.issn1002-0306.2019.19.041
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Determination of Vancomycin and Norvancomycin Residue in Egg by SPE with Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Xin, MA Ning-ning, DING Li-ying, LI Hong-yan, KANG Ming-qin, SONG Li-li
2019, 40(19):245-250. DOI:10.13386/j.issn1002-0306.2019.19.042
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Comparative Analysis of Volatile Components in Economic Algaes of Five Different Species
ZHANG Min, DING Hong-liu, JIN Qi, ZHU Jian-yi, JIN Ping
2019, 40(19):251-255. DOI:10.13386/j.issn1002-0306.2019.19.043
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Determination of Five Kinds of Residual Solvents in Pomalidomide by Gas Chromatography
XU Mao-hong, DAI Gen-lai, ZHOU Mei-yun
2019, 40(19):256-260,285. DOI:10.13386/j.issn1002-0306.2019.19.044
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Fresh-keeping Effect of Cellulose Composite Antibacterial Preservative Film on Postharvest Blueberry
ZHANG Qun-li, CUI Lin-lin, ZHENG Quan, WU Ze-kai, DING Yun-shan, QIN Yi-qin, ZHANG Jia-li, HE Mei-shan, CHEN Jun-pu
2019, 40(19):261-265. DOI:10.13386/j.issn1002-0306.2019.19.045
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Establishment of Shelf-life Prediction Models for Vacuum-packed Shizitou
YANG Huan, LIU Yi, SHAO Le-le, DAI Rui-tong
2019, 40(19):266-272. DOI:10.13386/j.issn1002-0306.2019.19.046
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Influence of Food Antistaling Agents on Quality of Fresh Chicken Breast during Controlled Freezing-point Storage
WANG Zheng-rong, KANG Zhuang-li, ZHU Ming-ming, ZHAO Sheng-ming, HE Hong-ju, MA Han-jun
2019, 40(19):273-279,290. DOI:10.13386/j.issn1002-0306.2019.19.047
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Study on Antioxidant Activity of Gastropod and Viscera of Haliotis Discus Hanai
YAN Lin, CHANG Zhong-yue, YAO Yan-yan, LIU Li-yuan, DING Jian-zi, LI Chang-qing, CHANG Li-rong
2019, 40(19):280-285. DOI:10.13386/j.issn1002-0306.2019.19.048
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Two Lactobacillus plantarum Combined to Inhibit the Formation of Obesity Induced by High Fat in Mice
LU Jing-jing, SONG Yue, YUE Ying-xue, HUO Gui-cheng
2019, 40(19):286-290. DOI:10.13386/j.issn1002-0306.2019.19.049
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Changes of Nutritional Ingredients in Embryonated Beijing Fatty Chicken Eggs during Its Incubating
ZHANG Li-jing, FU Mai, CHEN Ji-lan, WANG You-ying, FAN Bei, WANG Yan, WANG Dong-hui, WANG Feng-zhong
2019, 40(19):291-295,300. DOI:10.13386/j.issn1002-0306.2019.19.050
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Study on Mechanism of Oviductus Ranae Promoting Estrogen
ZHAO Hong-yu, WANG Yu, LIU Xin-yu, SONG Lian-lian, SHI Ding-cong, DI Lin
2019, 40(19):296-300. DOI:10.13386/j.issn1002-0306.2019.19.051
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Effects of Hericium erinaceus Polysaccharides on the Growth of Gastrointestinal Probiotics
ZHONG Qian-gui, QIU Ming-meng, YANG Juan, YANG Li-zhi, GE Yong-kun, JIANG Yu-ji, CHEN Bing-zhi
2019, 40(19):301-304,309. DOI:10.13386/j.issn1002-0306.2019.19.052
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Antibacterial Mechanism of Nano-silver and Its Research Progress in Food Storage
YU Zi-yue, CHEN Fei, DONG Wei-jie, DU Juan
2019, 40(19):305-309. DOI:10.13386/j.issn1002-0306.2019.19.053
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Research Progress of Extraction Method of Antioxidant Components and Antioxidant Activity of Moringa oleifera
PU Tian-lei, HAN Xue-qin, DEN Hong-shan, LIAO Cheng-fei, LUO Hui-ying, FAN Jian-cheng, JIN Jie
2019, 40(19):310-315. DOI:10.13386/j.issn1002-0306.2019.19.054
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Research Progress of High Voltage Electric Field Technology in Food Processing
YANG Yu-fan, CHEN Qian, WANG Hao, KONG Bao-hua
2019, 40(19):316-320,325. DOI:10.13386/j.issn1002-0306.2019.19.055
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Study on the Properties,Processing and Components of Original Peach Gum and Its Application in Food and Medicine
XIANG Yan-ru, LI Zu-di, CHEN Jian-wei
2019, 40(19):321-325. DOI:10.13386/j.issn1002-0306.2019.19.056
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Research Progress of Lignocellulose Pretreatment Methods
LI Deng-long, LI Ming-yuan, WANG Ji-lian, CHENG Jing-rong, ZHANG Tao, ZHU Ming-jun
2019, 40(19):326-332. DOI:10.13386/j.issn1002-0306.2019.19.057
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Research Process on Off-odor Compounds in Quality Defective Liquor of Maotai-Flavor Liquor
YANG Liang, ZHANG Chun-lin, WU De-guang, PENG Tao, HE Hui
2019, 40(19):333-337,344. DOI:10.13386/j.issn1002-0306.2019.19.058
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Research Progress in the Application of Chromatography and Its Hyphenated Techniques in the Detection of Illegally Added Drugs in Health Foods
XIANG Zhao-bao, WU Xiao-ling, WANG Cheng-yuan, LI Cheng-lin
2019, 40(19):338-344. DOI:10.13386/j.issn1002-0306.2019.19.059
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Research Progress on Detection Methods of Pseudomonas aeruginosa
YANG Ming, TU Feng-qin, HU Xiao-jing, LU Yue-peng, YI Jun, JIANG Xiao-ming, CHANG Chao, WU Jin-e
2019, 40(19):345-352. DOI:10.13386/j.issn1002-0306.2019.19.060
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