Science and Technology of Food Industry

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

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2019, 40(23)
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2019, 40(23)
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Simultaneous Determination and Quality Evaluation of Free Amino Acids and Nucleosides in Changium smyrnioides Wollf
CAI Jing, ZHANG Yuan-jiao, HU Peng, CHEN Jian-wei, LI Xiang
2019, 40(23):1-9,16. DOI:10.13386/j.issn1002-0306.2019.23.001
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Effects of Different Temporary Additives on Immune Function of Mytilus edulis under Cadmium(Cd2+)Stress
QIU Yu-heng, SUN Meng-hui, WANG Xin, ZHANG Bin
2019, 40(23):10-16. DOI:10.13386/j.issn1002-0306.2019.23.002
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Evaluation of Nutritive Value of Protein in Different Antarctic Krill(Euphausia superba)Products
XU Bei-bei, JIANG Xiao-ming, XUE Yong, LI Zhao-jie, XUE Chang-hu
2019, 40(23):17-23,30. DOI:10.13386/j.issn1002-0306.2019.23.003
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Effects of Marinating of Three Spice Water Extracts on Lipid Oxidation and Volatile Flavor Substances in Roasted Duck Legs
SUN Zhen, HUANG Ling, ZHAO Jin, WU Zhen, HE Jun, PAN Dao-dong
2019, 40(23):24-30. DOI:10.13386/j.issn1002-0306.2019.23.004
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Structure Identification and Antioxidant Activity of Chlorophyll in Yichang Green Meat Kiwifruit
ZHANG Bing, LEI Sheng-jiao, ZHANG Lei, SHI Song-song, XIA Xin-ke
2019, 40(23):31-35,41. DOI:10.13386/j.issn1002-0306.2019.23.005
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Component Analysis of Free Amino Acids,GABA and Volatile Aroma in Brown Rice Enzymes with Different Fermentation Processes
GAO Man-man, ZHANG Xu-pu, BAI Jun-yan, WU Rong-rong, CHENG Shu-mei
2019, 40(23):36-41. DOI:10.13386/j.issn1002-0306.2019.23.006
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Degradation Law of Protein of Xuanen Ham
FAN Lu, FENG Niu, XU Jia-yan, LI Hang, MU Ling, QIU Chao-kun
2019, 40(23):42-46,53. DOI:10.13386/j.issn1002-0306.2019.23.007
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Preparation and Performance Study of Sodium Alginate Lavender Essential Oil Microcapsules
DENG Xiao-li, HU Ming-juan, JIN Zhi-gang, ZHANG Meng, WU Zeng-bao, SHEN Yu-li, CHEN Wen
2019, 40(23):47-53. DOI:10.13386/j.issn1002-0306.2019.23.008
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Separation and Enrichment of Flavonoids from Apocynum venetun Tea and Their Antioxidant and Antifatigue Activities
LI Shan, WANG Ning, QIAO Yang-bo, XIAO Jin-rong, ZHU Yun-he, YE Ying
2019, 40(23):54-59,65. DOI:10.13386/j.issn1002-0306.2019.23.009
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Analysis of Anthocyanin in Bilberry Extract and Its Antioxidant Activity in Vitro
WANG Han, ZHU Hua-ping, LI Wen-zhao, RUAN Mei-juan
2019, 40(23):60-65. DOI:10.13386/j.issn1002-0306.2019.23.010
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Qualitative and Quantitative Analysis of 3 Kinds of Flavonoids in Larix olgensis var. koreana Extract and Their Antioxidant Activities
ZHOU Sheng-xue, SHAO Ying, ZHENG Yi-nan
2019, 40(23):66-72. DOI:10.13386/j.issn1002-0306.2019.23.011
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Physicochemical Stability of Lycium barbarum Pigment-riched Microemulsion
ZHANG Chun-lan, LI Bin
2019, 40(23):72-76. DOI:10.13386/j.issn1002-0306.2019.23.012
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Study on Quality Difference of Daqu in SheDianLaoJiu
LIU Yan-bo, LIU Run-yu, ZHAO Zhi-jun, WANG Xian, SUN Xi-yu, PAN Chun-mei
2019, 40(23):77-80,87. DOI:10.13386/j.issn1002-0306.2019.23.013
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Screening,Identification and Fermentation Characteristics of High-yield DPP-4 Inhibitors
FENG Hua-feng
2019, 40(23):81-87. DOI:10.13386/j.issn1002-0306.2019.23.014
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Metabolic Characteristics of Amino Acid in Mixed Fermentation of Bacillus and Yeast Using Wheat Flour as Substrate
LI Xin, HUANG Shi-kuan, CHEN Xiong, YAO Juan, LI Zhi-jun, CHANG Xu, LIAO Bei, CHEN Xiang-dong
2019, 40(23):88-92,97. DOI:10.13386/j.issn1002-0306.2019.23.015
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Breeding of Nattokinase High-producing Strains by ARTP Mutagenesis Combined with Antibiotic Resistance
XUE Ying-ying, LIN Fu-xing, BIE Xiao-mei, LV Feng-xia, ZHAO Hai-zhen, LU Zhao-xin
2019, 40(23):93-97. DOI:10.13386/j.issn1002-0306.2019.23.016
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Analysis of Bacterial Diversity in Traditional Fermented Yak Yoghurt in West Sichuan Plateau by Illumina Miseq Sequencing
SUN Si-yu, CHEN Lian-hong, WANG Lin-lin
2019, 40(23):98-103. DOI:10.13386/j.issn1002-0306.2019.23.017
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Optimization of the Pre-treatment Process for Determination of PAHs in Vegetables by Orthogonal Test
QIAO Shuang-yu, LONG Ming-hua, ZHANG Hui-min, ZHAO Ti-yue, SUN Qiao-jian, HE Gang-jian, LIANG Yong-sheng
2019, 40(23):104-110,118. DOI:10.13386/j.issn1002-0306.2019.23.018
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Optimization of Tomato Sauce Fermentation Process by Response Surface Method
MOU Qin, XU Li, LU Qing-song, WANG Mei, ZHONG Ding-jiang
2019, 40(23):111-118. DOI:10.13386/j.issn1002-0306.2019.23.019
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Effects of Different Extraction Methods on the Quality of Eucommia ulmoides Seed Oil
WANG Xiao-yuan, MA Bao-chen, ZONG Wei
2019, 40(23):119-124. DOI:10.13386/j.issn1002-0306.2019.23.020
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Optimization of Extraction Process of Tea Polyphenols from Maocha Tea and Its Effect on Quality of Fresh-Cut Apples
GUAN Qing-xin, HU Wen-zhong, LI Wan-ying, CHEN Chen, SUN Xiao-yuan, LONG Ya, HAO Ke-xin
2019, 40(23):124-129. DOI:10.13386/j.issn1002-0306.2019.23.021
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Optimization of Microwave-assisted Extraction Process of Volatile Oil from Shaanxi-fringed Pink and Its Antioxidant Activity
ZHANG Shuang, WEN Juan-juan, YANG Chuang-bo, GAO Jie, LAI Pu-hui
2019, 40(23):130-136. DOI:10.13386/j.issn1002-0306.2019.23.022
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Optimization of Traditional Marinated Dried Bean Curd Process and Its Influence on Flavor Substance
MAO Jia-yi, QIN Li-kang, ZENG Hai-ying, HE Fa-mei, SONG Zeng-guang
2019, 40(23):137-142,150. DOI:10.13386/j.issn1002-0306.2019.23.023
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Optimization of Enzymatic Assisted Ultrasonic Extraction of Total Flavonoids from Grapefruit Peel by Response Surface Methodology
LIU Yuan-jie, ZHANG Liang
2019, 40(23):143-150. DOI:10.13386/j.issn1002-0306.2019.23.024
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Extraction Process of Total Flavonoids from Cuscuta chinesis and Its Antioxidant Activity
QIN Jing-jing, QIAN Hui-qin, WEI Jing, GAO Li, YUAN Tie-feng, YAN Fu-lin
2019, 40(23):151-157. DOI:10.13386/j.issn1002-0306.2019.23.025
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Development of Taurine and Mint Mixed Sports Beverage and Its Antioxidant Activity in Vitro
ZHENG Jia
2019, 40(23):157-162. DOI:10.13386/j.issn1002-0306.2019.23.026
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Optimization of Liquefaction and Saccharification Technology of Manchu Sour Tea by Response Surface Methodology
CAI Wen-xin, HAN Jian-chun, LIU Dan-yi, LIU Rong-xu
2019, 40(23):163-171. DOI:10.13386/j.issn1002-0306.2019.23.027
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Optimization of Extraction Technology of Flavonoids from Elecharis tuberosa Peel by Decompressing Inner Ebullition
WANG Jian-hong
2019, 40(23):172-176. DOI:10.13386/j.issn1002-0306.2019.23.028
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Design of Mobile Packed-Bed Solid-State Fermentation Reactor and Pilot-Scale Fermentation of Tannase
LIAO Hui, GONG Jian-ye, LI Wen-jing, LIU Xiao-qin, LI Li-jun, NI Hui
2019, 40(23):177-182. DOI:10.13386/j.issn1002-0306.2019.23.029
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Determination of Plant Growth Regulators and Degradations of 7 Kinds of Exogenous Growth Regulators in Grapes Using Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHANG Wen, YAN Jun, PENG Tao, CHENG Ting, PAN Jian-zhong, ZHANG Qi-wei
2019, 40(23):183-188,192. DOI:10.13386/j.issn1002-0306.2019.23.030
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Lead and Arsenic Contents and Pollution Evaluation of Agricultural Products with Mountain Characteristics in Guizhou Province
LIU Kang-shu, LUO Tian-lin, ZHOU Fu-qiang
2019, 40(23):189-192. DOI:10.13386/j.issn1002-0306.2019.23.031
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Flavor Analysis of Capsicum frutescens L. Sauce Based on Electronic Nose and Gas Chromatograph-Ion Mobility Spectrometer(GC-IMS)
YANG Fang, YANG Li, SU Li-dan
2019, 40(23):193-198,206. DOI:10.13386/j.issn1002-0306.2019.23.032
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Construction of Seasonal Decision Model and Flavor Wheel for Lincang Gongfu Black Tea
AN Hui-min, XIONG Yi-fan, ZHANG Yang-bo, OU Xing-chang, LI Shi, LI Wen-xiong, JIANG Hong-jian, XIE Yong-xing, HUANG Jian-an
2019, 40(23):199-206. DOI:10.13386/j.issn1002-0306.2019.23.033
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Study on Chemical Constituents in Bentong Ginger
DAI Yu-min, WEN Xin, GUO Meng-di, LIANG Zhe, NI Yuan-ying
2019, 40(23):207-212,220. DOI:10.13386/j.issn1002-0306.2019.23.034
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Study on Optimization of the Determination Conditions of Chromatic Aberration of Dried Laver(Pyropia haitanensis)
ZHANG Ting-ting, LUO Qi-jun, CHEN Juan-juan, LI Hong
2019, 40(23):213-220. DOI:10.13386/j.issn1002-0306.2019.23.035
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Analysis of Volatile Components and Residue Structure of Hemerocalis citrina Baroni(Daylily)Extracted by Four Kinds of Methods
LU Hai-qin, CHEN Lin-zhuang, ZHANG Kun-hua, LI Yi-hua, YANG Ri-fu, LI Wen
2019, 40(23):221-228. DOI:10.13386/j.issn1002-0306.2019.23.036
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Electronic Nose,Electronic Tongue and GC-MS for Odor and Taste Analysis of Bama Pork with Dietary Tuna Cooking Liquid Supplement
BAO Wei, LIU Ya-ting, WANG Xiao-feng, WANG Ying, YANG Ming-yuan, SHEN Hui-ting, YI Cong-min, LU Chen-yang, ZHOU Jun, LI Ye, SU Xiu-rong, CHEN Yi-fang, WANG Qiu-juan
2019, 40(23):229-234. DOI:10.13386/j.issn1002-0306.2019.23.037
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Rapid Determination of Chalky Rice Based on Rice Appearance Quality Analysis System
ZHANG Ling, LU Hui, YANG Cheng, SHEN Xiao-fang
2019, 40(23):235-241. DOI:10.13386/j.issn1002-0306.2019.23.038
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Quality Evaluation of Suanjiangshui Prepared by Different Lactobacillus Based on Principal Components and Cluster Analysis
ZHOU Shu-nan, YANG Cheng-cong, GUO Zhi-peng, LEI Min, MA Lei, GUO Zhuang
2019, 40(23):242-246. DOI:10.13386/j.issn1002-0306.2019.23.039
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Method Validation for the Determination of Three Kinds of Active Ingredients in Angelica Capsules
WU Jiao, SUN Guang-ting, CHEN Di-an, BIAN Yu
2019, 40(23):247-253. DOI:10.13386/j.issn1002-0306.2019.23.040
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Determination of Nitrite in Food by Improved Colorimetry
MIAO Pan-deng, LIU Zhong-dong
2019, 40(23):254-260,289. DOI:10.13386/j.issn1002-0306.2019.23.041
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Study on the Influence of Fermented Perilla Powder on the Bread Storage Quality
TIAN Hai-juan, HU Zheng-yu, SUN Yu, ZHANG Yan, ZHANG Chuan-zhi, PAN Yan
2019, 40(23):261-265,271. DOI:10.13386/j.issn1002-0306.2019.23.042
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Effects of Ethanol Fumigation on Physiological Metabolism and Quality of Actinidia
SONG Lu-zhe, HU Wen-zhong, JIANG Ai-li, GUAN Yu-ge, LAO Ying, MU Re-di-li, SUN Xiao-yuan, GE Jia-hui
2019, 40(23):266-271. DOI:10.13386/j.issn1002-0306.2019.23.043
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Fresh-keeping Effect of Tea Polyphenolsand Nobiletin and Sodium Carboxymethyl Cellulose Composite Coating Agent on Aralia elata(Miq.)Seem.
WANG Yun-yi, WANG Zheng-jian, CHEN Zhi-hong, ZHANG Xiu-ling, WU Guo-mei
2019, 40(23):272-277. DOI:10.13386/j.issn1002-0306.2019.23.044
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Application of Crude Flavonoids from Yellow Maize in Beef Meatballs Fresh-keeping
JIN Ming-kai, YANG Wen-ping, ZHAO Fang-fang, HAO Jiao-min, YANG Zhen-ping, LI Hui
2019, 40(23):278-282. DOI:10.13386/j.issn1002-0306.2019.23.045
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Antioxidant Activity and α-glucosidase Inhibitory Activity of Sweet Potato(Ipomoea batatas L.)Leaf Extracts from Different Varieties
LIU Ran, CHENG Shuang, WANG Lei, ZENG Qing-hua, ZHANG Shu-xian
2019, 40(23):283-289. DOI:10.13386/j.issn1002-0306.2019.23.046
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Effect of Astaxanthin Esters on Insulin Resistance in Mice Fed with High-fat and High-surcose Diet
GAO Yuan, YANG Lu, YUAN Shi-han, XU Jie, WANG Yu-ming, TANG Qing-juan
2019, 40(23):290-295. DOI:10.13386/j.issn1002-0306.2019.23.047
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Comparison between Oat Fiber and Wheat Fiber on the Laxative Function in Mice
WANG Xue-min, WU Min-hui, CHEN Zhao-qing, WANG Xin, HAN Li-li, HE Mei
2019, 40(23):296-299,305. DOI:10.13386/j.issn1002-0306.2019.23.048
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Analysis of Nutritional Composition of Bitter Almond from Different Growing Areas
WU Yue-liang, XU Miao, DONG Sheng-jun, LIU Ming-guo
2019, 40(23):300-305. DOI:10.13386/j.issn1002-0306.2019.23.049
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Quality Profile and Muscular Nutritional Components of Paddy-cultured Red Tilapia(Oreochromis spp.)in San Jiang Dong Autonomous County
CHEN Zhao, LI Hua, YUAN Zong-wei, XU Hong-fei, ZHAO He-yong, TENG Yun, LU Fei-lin, YANG Bin-lan
2019, 40(23):306-311. DOI:10.13386/j.issn1002-0306.2019.23.050
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Physicochemical Properties of Polysaccharides from Morinda officinalis How and Its Influence on the Proliferation of Osteoblasts MC3T3-E1 Cells
DUAN Zhou-wei, HE Ai, CHEN Ting, XIE Hui, WANG Shi-ping, DOU Zhi-hao
2019, 40(23):312-316. DOI:10.13386/j.issn1002-0306.2019.23.051
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Stability and Superposition Risk of Nutrients in Complementary Food Supplements during the Shelf-life
WANG Xin-Jie, WANG Yi, CHEN Lin, YANG Bo, HUANG Xiao-hui, XIA Zu-xiang, BAO Nian-min
2019, 40(23):317-323. DOI:10.13386/j.issn1002-0306.2019.23.052
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Application on Extraction of Natural Products by Imidazolium Ionic Liquid
ZUO Lin, AO Xian-quan, GUO Yu
2019, 40(23):324-330,336. DOI:10.13386/j.issn1002-0306.2019.23.053
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Research Progress of Bioactivity and Application of Polysaccharides from Red Algae
PEI Ruo-nan, ZHAI Hong-lei, QI Bo, LI Lai-hao, CHEN Sheng-jun, WANG Jin-xu, YANG Xian-qing
2019, 40(23):331-336. DOI:10.13386/j.issn1002-0306.2019.23.054
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Research Progress in Microbial Production of Welan Gum
LI Qi-wen, ZHOU Yuan, KE Cheng-zhu, MENG Ji-kun, BAI Yun-xia, LIU Xiao-ling, LI Shu-bo
2019, 40(23):337-342,348. DOI:10.13386/j.issn1002-0306.2019.23.055
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Research Progress on Antioxidant Activity of Plant Essential Oil and Its Application in Fresh-keeping of Fruits and Vegetables
LONG Ya, HU Wen-zhong, LI Yuan-zheng, SAREN Gao-wa, FENG Ke, GUAN Qing-xin, LAO Ying
2019, 40(23):343-348. DOI:10.13386/j.issn1002-0306.2019.23.056
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Research Progress on Comprehensive Development and Utilization of Matrimony Vine in Qinghai Province
CAO Li-ping, MA Xiu-hua, XIAO Ming, CUI Ming-ming, SUN Xiao-feng
2019, 40(23):349-352,360. DOI:10.13386/j.issn1002-0306.2019.23.057
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Research Progress on Chemical Constituents and Pharmacological Activities of Acanthopanax senticosus
PAN Jing-zhi, JIN Sha, CUI Wen-yu, LIU Ya-jing, MENG Qing-long
2019, 40(23):353-360. DOI:10.13386/j.issn1002-0306.2019.23.058
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