Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2019, 40(22)
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2019, 40(22)
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Inhibition Effect of Terminalia chebula Retz on Oxidative Modification of apoB100 in LDL
JIANG Hao, LI Jia-zhen, HAN Shi-ming, HAO Shu, ZHANG Xian, JIN Hong-guang, JIANG Shen-hua
2019, 40(22):1-6,12. DOI:10.13386/j.issn1002-0306.2019.22.001
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Changes of Pork Broth Composition Contents Caused by Salt During Cooking
ZHU Qiong-niu, ZHU Chao-zhi, ZHAO Gai-ming, ZHANG Qiu-hui, CUI Wen-ming
2019, 40(22):7-12. DOI:10.13386/j.issn1002-0306.2019.22.002
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Difference of Physicochemical Properties and Nutritional Quality between Raw and Extruded Foxtail Millet Flour
XIE Zhong-yin, REN Xin, ZHANG Min, SHEN Qun
2019, 40(22):13-18,23. DOI:10.13386/j.issn1002-0306.2019.22.003
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Differences Study on the Main Nutritional Quality of Longan Vinegar before and after Fermentation
ZHU Wei-lin, YU Yuan-shan, XIAO Geng-sheng, XU Yu-juan, WU Ji-jun, ZOU Bo, ZOU Yin
2019, 40(22):19-23. DOI:10.13386/j.issn1002-0306.2019.22.004
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Optimization of Ultrasonic Coupled Vacuum Assisted Extraction and Antioxidant and Antibacterial Activity of Saponin from Aralia elata
LI De-hai, ZHU Xiao-ran, WANG Lu, WANG Zhen-yu, ZHAO Nan-nan, GONG Jin-hua
2019, 40(22):24-33,39. DOI:10.13386/j.issn1002-0306.2019.22.005
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Transfer Rule of Caffeine in Extraction Processing of Ginkgo biloba leaves Extracts by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
ZHANG Ping-ping, ZHANG Yu-fen, ZHANG Xiao-fang, FENG Mo, LIU Deng-shuai
2019, 40(22):34-39. DOI:10.13386/j.issn1002-0306.2019.22.006
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Antioxidant Activity of Egg White Polypeptide in Vitro/Vivo
YANG Shan-shan, LIU Hui-ping, ZHANG Lu, GAO Jie, LIU Xu-hui, CHEN Pei, ZHENG Ping
2019, 40(22):40-43,48. DOI:10.13386/j.issn1002-0306.2019.22.007
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Preparation and Properties of Octenyl Succinic Anhydride Esterified Waxy Corn Starches with Different Molecular Weights
XIANG Lu, TANG Wei-min, LU Sheng-min
2019, 40(22):44-48. DOI:10.13386/j.issn1002-0306.2019.22.008
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Emulsion Properties of Soymilk Prepared by Different 11S/7S Ratio Soybean
WU Hai-bo, QIU Shuo, ZHU Xiu-qing, WANG Shao-dong, AN Ran, ZHANG Xue-na
2019, 40(22):49-55. DOI:10.13386/j.issn1002-0306.2019.22.009
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Effects of Different Coating Materials on Quality of Microencapsulation Enzyme-assisted Aqueous Extraction Processing of Soybean Emulsion
ZHU Jian-yu, QI Bao-kun, LI Yang, JIANG Lian-zhou
2019, 40(22):56-61. DOI:10.13386/j.issn1002-0306.2019.22.010
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Effect of Tremella aurantialba Lipid Extracts on the Penetration of Evans Blue through Blood Brain Barrier
LIU Na-li, LI Jiu-chang, GUO Chun-yan, GUO Yun
2019, 40(22):62-66,72. DOI:10.13386/j.issn1002-0306.2019.22.011
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Regulate Effect of High Temperature and Its Na2SeO3 Combination on the Physiology and Metabolism of Isothiocyanates in Broccoli Sprouts
HAN Yu, CHENG Yu-wei, SHEN Min-xi, ZHU Zhen-yu, CHENG Chao, FANG Wei-ming, YIN Yong-qi
2019, 40(22):67-72. DOI:10.13386/j.issn1002-0306.2019.22.012
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The Rheological Properties of Dough,the Quality of Noodles of Corn-wheat Blended Flour and Their Correlation
ZHANG Qing-xia
2019, 40(22):73-76,81. DOI:10.13386/j.issn1002-0306.2019.22.013
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Effects of Different Drying Methods on Quality and Polyphenol Oxidase Activities of Flammulina filiformis
WANG Xiao-min, LV Rui-na, HUANG Jing, LI Chang-tian
2019, 40(22):77-81. DOI:10.13386/j.issn1002-0306.2019.22.014
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Effect of Fermentation Time on the Formation of Organic Acid and Its Acidity in Russian Bread Dough
XU Wei, MA Ting-ting, LI Jia-mei, MA Zhi-yu, CHAI Li-na
2019, 40(22):82-86,92. DOI:10.13386/j.issn1002-0306.2019.22.015
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Optimization of Multi-enzymatic Extraction of Astaxanthin from Haematococcus pluvialis by Response Surface Methodology
ZHANG Ye, LIU Zhi-wei, TAN Xing-he
2019, 40(22):87-92. DOI:10.13386/j.issn1002-0306.2019.22.016
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Screening of High Antioxidant Activity Lactic Acid Bacteria in Traditional Fermented Pickles and Its Tolerance to Simulated Gastrointestinal Environments
WANG Shuai, HE Yu, HE Bin
2019, 40(22):93-97,103. DOI:10.13386/j.issn1002-0306.2019.22.017
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Mechanism of Inhibition Effect of Fengycin on Patulin Produced by Penicillium expansum
FU Rui-min, ZHANG Li-juan, ZHANG Hong, CHEN Wu-ling
2019, 40(22):98-103. DOI:10.13386/j.issn1002-0306.2019.22.018
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Inhibition of Biofilm Formation of Foodborne-Enterobacter cloacae by Thymol
JIN Pan-pan, LIU Ya-wen, LIU Yi-ni, XU Xiao-xi, SHAO Mei-li, LIU Fang
2019, 40(22):104-109,114. DOI:10.13386/j.issn1002-0306.2019.22.019
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Bacterial Community Structure and Diversity during Rosa roxburghii Pomace Fermentation Based on High-throughput Sequencing Analysis
XIE Dan, LIU Xiao-yan, BI Yuan-lin, SONG Ming-fa, LIANG Fang-fang, XU Su, HE Jin, MA Li-zhi
2019, 40(22):110-114. DOI:10.13386/j.issn1002-0306.2019.22.020
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Effects of Sodium Humate on the Growth,Bacteriostasis and Adhesion Ability of Lactobacillus plantarum
LIU Na, AN Xiao-ping, ZHANG Qian-ru, WANG Yuan, WANG Rui-fang, QI Jing-wei
2019, 40(22):115-119,124. DOI:10.13386/j.issn1002-0306.2019.22.021
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Optimization of Solid-state Fermentation of Peanut Meal by Mixed Bacteria
JIANG Xiao-yang, HU Ying-fen, ZHENG Jing-yi, WANG Liu-yu, LI Meng-jie, SUN Rong-zi, ZHANG Feng
2019, 40(22):120-124. DOI:10.13386/j.issn1002-0306.2019.22.022
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Antimicrobial Effects of 2-Phenylethanol and Its Compound Biological Preservatives on the Citrus Pathogen
HUANG Xiao-ping, LIU Lan, LI Peng, NI Sai, ZHANG Bo
2019, 40(22):125-131. DOI:10.13386/j.issn1002-0306.2019.22.023
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Isolation and Identification of Flocculent Bacteria from the Sewage
LUO Xiao-fang, SU Qiang, CHEN Li-hua, ZHANG Wei, TIAN Yu-lin
2019, 40(22):132-137,150. DOI:10.13386/j.issn1002-0306.2019.22.024
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Optimization Medium of CMP-sialic Acid Synthase Fermented by Streptococcus agalactiae
MENG Ke-xin, GAO Hai-yan, CAO Meng, SONG Meng-di, JIANG Ji-kai, ZENG Jie
2019, 40(22):138-143,150. DOI:10.13386/j.issn1002-0306.2019.22.025
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Isolation,Identification and Virulence Genes Investigation of Bacillus cereus from Ready-to-eat Products of Rice and Wheat
ZHANG Ming-ming, LIANG Mei-dan, XIAO Jian, ZHANG Bin-bin, JIANG Jia-xi, SONG An-hua
2019, 40(22):144-150. DOI:10.13386/j.issn1002-0306.2019.22.026
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Optimization of Extraction Process of Total Flavonoids from Inula lineariifolia and Its Antioxidant Activity
QIAN Hui-qin, QIN Jing-jing, WEI Jing, WANG Shuai-shuai, LI Jia-xiang, ZHANG Ling-yun, YAN Fu-lin
2019, 40(22):151-156,162. DOI:10.13386/j.issn1002-0306.2019.22.027
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Optimization Extraction of Polysaccharide from Sophora tonkinensis Gagnep by Response Surface Methodology and Its Antioxidant Activity of Fractionated Alcohol Precipitation Components
XU Hai-tang, LIAO Hua-zhen, ZHAO Yan-zhi, ZHANG Jin-yan, ZHOU Ju-ying
2019, 40(22):157-162. DOI:10.13386/j.issn1002-0306.2019.22.028
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Separation of Chitooligosaccharides with Specific Degree of Polymerization by Membrane Separation Technology
CHEN Qian-qian, QIU Yong-jun, XIA Quan-ming, QIN Zhen, ZHAO Li-ming
2019, 40(22):163-168,174. DOI:10.13386/j.issn1002-0306.2019.22.029
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Optimization of Microwave-assisted Extraction of Ursolic Acid from Ligustrum lucidum Ait Using Response Surface Methodology
SHENG Wei, TENG Jing-tong, DUAN Yong-bo, XUE Jian-ping
2019, 40(22):169-174. DOI:10.13386/j.issn1002-0306.2019.22.030
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Optimization of Enzymatic Hydrolysis Conditions by Response Surface and Analysis of Amino Acid Composition of Enzymatic Hydrolysate from Hippoglossus hippoglossus Bone
YI Mei-yan, HOU Hu, MAO Mao, GUO Hong
2019, 40(22):175-180,186. DOI:10.13386/j.issn1002-0306.2019.22.031
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Optimization of Preparation Processing of Deer Protein and Peptide and Its Proliferation Activity on TM3 Cells
GUO Xin, WU Meng-yang, GUO Zi-yi, SHI Kun, LI Jian-ming, ZONG Ying, DU Rui
2019, 40(22):181-186. DOI:10.13386/j.issn1002-0306.2019.22.032
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Optimization of Browning Condition of Fermented Mopan Persimmon by Response Surface Methodology
YANG Heng, ZHAO Ping, LIU Yu-hui, WANG Huan, LI Ya-meng, LIN Yu-ling, REN Shi-fu
2019, 40(22):187-191,200. DOI:10.13386/j.issn1002-0306.2019.22.033
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Process Optimization of Purple Potato Yogurt and Establishment of Quality Evaluation Model
YANG Cheng-yu, GONG Sheng-xiang, WANG Zheng-wu
2019, 40(22):192-200. DOI:10.13386/j.issn1002-0306.2019.22.034
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Optimization of Enzymatic Hydrolysis Process of Calcium Binding Peptides from Shrimp Shell by Response Surface Methodology
SU Lai-jin, YE Jian, LIU Huan-xing, XU Yang-li
2019, 40(22):201-206. DOI:10.13386/j.issn1002-0306.2019.22.035
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Optimization of Ultrafine Powder Wall-broken Conditions of Eucommia ulmoides Male Flower
WEI Yuan-yuan, LI Wei-ye, WEN Xiao, YU Hua-zhong
2019, 40(22):207-212. DOI:10.13386/j.issn1002-0306.2019.22.036
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Optimization of Infrared-Hot Air Combined Drying Process of Stevia rebaudiana Bertoni
LIU Wang-xing, CHEN Xiong-fei, HU Shu-fen, LIU Mu-hua, YU Jia-jia, LIU Jun-an, XIONG Xiang-sheng, ZHANG Heng
2019, 40(22):212-216,233. DOI:10.13386/j.issn1002-0306.2019.22.037
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Preparation and Physicochemical Properties of Hyaluronic Acid-Gelatin Composite Films
GUO Li, WANG Peng, LIU Dong-qi, WANG Xiao-meng
2019, 40(22):217-222. DOI:10.13386/j.issn1002-0306.2019.22.038
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Effect of TGase on Performance of Whey Protein Concentrate-nanocrystalline Cellulose Composite Film
ZHANG Tao, SONG Yao, JIANG Shu-juan, QIAN Fang, TUO Yan-feng, WU Xiao-meng, MU Guang-qing
2019, 40(22):223-227. DOI:10.13386/j.issn1002-0306.2019.22.039
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Determination of Four Polycyclic Aromatic Hydrocarbons in Fried Expanded Food by High Performance Liquid Chromatography-Fluorescent Detection
WEI Li-li, XUE Xia, SUN Shan-shan, YIN Li-li, WANG Jun, LIU Yan-ming, ZHANG Feng
2019, 40(22):228-233. DOI:10.13386/j.issn1002-0306.2019.22.040
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Retention Behavior and Content Differences of Vitamin E Isomers in Vegetable Oil on BEH C18 and CSH Fluoro-Phenyl Stationary Phases
XIE Yue-jie, WANG Kai, GOU Yao, REN Gui-li, WANG Bo, ZHAO Ru-yu, WANG Qiang
2019, 40(22):234-241. DOI:10.13386/j.issn1002-0306.2019.22.041
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Study on the Yanfu Tea Processed by Wuyi Rock Tea
TIAN Shuang-hong, GUO Jia-feng, ZHANG Chen-yu, WANG Ming-han, ZHU Qi, SHEN Cheng-wen
2019, 40(22):242-248. DOI:10.13386/j.issn1002-0306.2019.22.042
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Analysis of the Quality of Keemun Black Tea Based on Cultivars Diversity
ZHOU Han-chen, LIU Ya-qin, WANG Hui, HUANG Jian-qin, LEI Pan-deng
2019, 40(22):249-253. DOI:10.13386/j.issn1002-0306.2019.22.043
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Simultaneous Determination of 5 Kinds of Taxanes in Blending Liquor by Using High Performance Liquid Chromatography-tandem Mass Spectrometry
CHEN Ran, LI Xing, JIANG Feng, WANG Hui-xia, FAN Xiao-long, WU Wan-qin
2019, 40(22):254-258. DOI:10.13386/j.issn1002-0306.2019.22.044
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PRiME HLB Solid-phase Extraction Procedure Combined with High Liquid Chromatography-Tandem Mass Spectrometry for Multi-residue Determination of 48 Veterinary Drugs in Eggs
JIANG Ding-zhi, XIN Li-na, TAN Xi-mei, PAN Zheng-hua, WEI Yu, HUANG Yan-hong, LIANG Fei-yan
2019, 40(22):259-266. DOI:10.13386/j.issn1002-0306.2019.22.045
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Effect of Raw Materials Soup on Dandelion Jiangshui Qualities
LIU Yan-yun, YANG Ya-qiang, DUAN Xue-hui
2019, 40(22):267-272. DOI:10.13386/j.issn1002-0306.2019.22.046
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Origin Identification of Yellow Wine Based on Gas Chromatography-Ion Mobility Spectrometry
QI Xing-pu, CHEN Tong, LIU Ping, Li Chuang, YAO Fang, ZHANG Jing, LIU Jing
2019, 40(22):273-276,281. DOI:10.13386/j.issn1002-0306.2019.22.047
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Adulteration Analysis of Camellia Oil Based on Fatty Acid Spectrometry
LI Gui-xian, LI Ye, ZHANG Chun-dan
2019, 40(22):277-281. DOI:10.13386/j.issn1002-0306.2019.22.048
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Effect of Light Exposure Treatment on Qualities of Fresh-cut Celery Leaves during Shelf Display
WANG Rui-qi, SHI Yue, MA Yue, WANG Yu-bin, ZHAO Xiao-yan, ZHANG Chao
2019, 40(22):282-287. DOI:10.13386/j.issn1002-0306.2019.22.049
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Analysis and Evaluation on the Differences of Indexes of Postharvest Quality in Four Litchi Cultivars during Low-temperature Storage
WANG Yin-hong, ZHANG Pei, JIANG Jing, LI Gao-yang, ZHU Xiang-rong
2019, 40(22):288-293,299. DOI:10.13386/j.issn1002-0306.2019.22.050
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Anti-bacterial Activity and Rice Fresh-keeping Property of Litsea cubeba Essential Oil-based Polyethylene Film
XIN Hui, LIU Ying-pei, WANG Li-qun, ZHOU Jun, LI Xiang-zhou
2019, 40(22):294-299. DOI:10.13386/j.issn1002-0306.2019.22.051
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Preventive Effect of Aloe Polysaccharide Combined with Tea Polyphenol on Alcoholic Liver Injury in Mice
LIU Chang, CHENG Yu-liang, GUO Ya-hui, YAO Wei-rong, QIAN He
2019, 40(22):300-305. DOI:10.13386/j.issn1002-0306.2019.22.052
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Immunomodulatory Effects of Low Molecular Weight Peptide of Colla Corii Asini
LIANG Rong, FAN Chen, LI Yan, ZENG Qing-hua, LIU Ran, GUO Xing-feng
2019, 40(22):306-310,315. DOI:10.13386/j.issn1002-0306.2019.22.053
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Mechanism of Anti-fatigue and Anti-oxygen Free Radical Level of Polysaccharides from Rosa davurica Pall.
QIN Ru-lan, GUAN Ying-li, LV Chong-ning
2019, 40(22):311-315. DOI:10.13386/j.issn1002-0306.2019.22.054
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Effects of Soybean Peptide on Haemodynamics and Myocardial Autophagy Levels in Rats with Exhaustive Exercise
XIE Yong-lei, CUI Ming-chen, HUANG Ya-nan, LI Pan-xin, XU Wan-ling, MA Yong-chao
2019, 40(22):316-320. DOI:10.13386/j.issn1002-0306.2019.22.055
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Protective Effect of Sialic Acid on Acute Ethanol-induced Oxidative Damage in Mice
LI Yong, QIN Yong, LIU Wei, ZHOU Ya-lin, LI Rui-jun, YU Lan-lan, CHEN Yu-han, WU Sheng-long, XU Ya-jun
2019, 40(22):321-324,333. DOI:10.13386/j.issn1002-0306.2019.22.056
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Research on the Biological Activities of Maillard Reaction Products and the Security Control of Derivatized Harmful Substances
SHI Hai-bo, ZOU Ye, YANG Heng, ZHANG Xin-xiao, WANG Dao-ying, MIAO Ying
2019, 40(22):325-333. DOI:10.13386/j.issn1002-0306.2019.22.057
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Research Advances on the Methods for Measuring the Degree of Starch Gelatinization
XU Jing-xin, FENG Yang-yang, YU Dong, KONG Bao-hua, LIU Qian
2019, 40(22):334-339. DOI:10.13386/j.issn1002-0306.2019.22.058
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Research and Application Advances of Molecular Biological Detection for Plant-derived Ingredients in Foods
DONG Xu-wan, GAO Dong-wei, WANG Ju-fang, LI Zhi-yong, LIU Jin
2019, 40(22):340-346. DOI:10.13386/j.issn1002-0306.2019.22.059
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Advances in Immunoassay Detection Technology for Pesticide Residues
GAO Si-yuan, LI Li-ya, MENG Li
2019, 40(22):346-353. DOI:10.13386/j.issn1002-0306.2019.22.060
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Application and Prospect of Sous-vide Cooking Technique in Aquatic Product Processing
KANG Xiao-feng, LI Jia-qi, YAN Han, CUI Zhen-kun, LIANG Xin-hong, MO Hai-zhen
2019, 40(22):353-357,363. DOI:10.13386/j.issn1002-0306.2019.22.061
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Advances in the Effect of Fat and Surfactant on the Stabilization of Essential Oil Nanoemulsion and Its Application
DONG Man, WEN Hong, HUANG Ya-ping, ZHANG Tao, FAN Gang
2019, 40(22):358-363. DOI:10.13386/j.issn1002-0306.2019.22.062
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