Science and Technology of Food Industry

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

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2020, 41(15)
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2020, 41(15)
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Analysis of Volatile Flavor Substances of Chinese Water Chestnut in Different Steaming and Boiling Time Based on Sensory Evaluation and E-nose
LI Guan-li, NIE Hui, SU Ke-zhen, LI Xiao-chun, HUANG Shuang-quan, WU Shu-jie, LUO Yang-he
2020, 41(15):1-7,14. DOI:10.13386/j.issn1002-0306.2020.15.001
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Comparison on Meat Quality and Volatile Flavors of Sunite Sheep, Bamei Sheep and Urad Goats
DOU Lu, LUO Yu-long, SUN Xue-feng, LIU Chang, LI Wen-bo, SU Lin, ZHAO Li-hua, TIAN Jian-jun, JIN Ye
2020, 41(15):8-14. DOI:10.13386/j.issn1002-0306.2020.15.002
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Supramolecular Structure Characteristics of Natural and Thermal Modification Lactoferrin-α-Lactalbumin Aggregates
XU Lin-shuang, QU Xiao-qing, ZENG Xiao-feng, ZHENG Yu-fei, ZHANG Yan, WANG Ting, ZHANG Hong, NAZARENKO Yulia, LI Bo, YANG Wei
2020, 41(15):15-20,28. DOI:10.13386/j.issn1002-0306.2020.15.003
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Effect of Temperature and Water Activity on the Maillard Reaction Model by Factorial Design
HUANG Yang-bin, DU Qing-qing, REN Xiao-pu, PENG Zeng-qi, ZHANG Ya-wei
2020, 41(15):21-28. DOI:10.13386/j.issn1002-0306.2020.15.004
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Extraction and Purification of Alkaloids from Fruit Shell of Metaplexis japonica (Thunb.) Makino and Its Inhibition of Proliferation of Human Tongue Cancer Tca8113 Cells
YAN Song, GUO Bin, LI Xiao-yang, HAN Guan-ying, CUI Zan
2020, 41(15):29-33,42. DOI:10.13386/j.issn1002-0306.2020.15.005
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Physicochemical Properties and Antioxidant Activity of Protein in Selenium-enriched Brown Rice
FENG Ming-ju, XIONG Hua, WANG Xiao-ya, SUN Yong
2020, 41(15):34-42. DOI:10.13386/j.issn1002-0306.2020.15.006
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Preparation Technology and Efficacy of the Anti-haze Qingfei Drink
ZHOU Wen-jing, LIU Bi-wang, ZHANG Meng, WANG Shan-shan, QIN Nan
2020, 41(15):43-47,52. DOI:10.13386/j.issn1002-0306.2020.15.007
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Effects of Hydrocolloids on Water Migration and Texture of Fresh Corn Noodles
QU Qin-kun, ZHANG Lan, CHEN Yue-tong, QIU Tian-hao, GUO Li-feng, WANG Hui
2020, 41(15):48-52. DOI:10.13386/j.issn1002-0306.2020.15.008
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Effects of Different Drying Methods on Various Flavor Compounds of Heat Reaction Chicken Powder
ZHU Meng, WANG Jun, GUO Yu-ming, WANG De-peng, WANG Lan, LI Xin, DING An-zi
2020, 41(15):53-58,64. DOI:10.13386/j.issn1002-0306.2020.15.009
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Purification and Anti-motor Fatigue Effect of Total Polyphenols from Cistanche Extraction
LUAN Zhao-xia
2020, 41(15):59-64. DOI:10.13386/j.issn1002-0306.2020.15.010
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Inhibiting Effect of Cleistocalyx operculatus Buds' Extract (DMC) on Pancreatic Lipase
LI Ting, XIANG Can-hui, WANG Wen-jun
2020, 41(15):65-70. DOI:10.13386/j.issn1002-0306.2020.15.011
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Effect of Emulsion Size on the Physic Properties and Oxidation Stability of Orange Oil Microcapsule
PENG Qun, YI Ling, WANG Chao, DUAN Han-ying
2020, 41(15):71-76. DOI:10.13386/j.issn1002-0306.2020.15.012
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Structural Characterization and Antioxidant Activity of Five Kinds of Edible Fungus Polysaccharides
SHANG Jia-qi, ZOU Dan-yang, TENG Xiang-yu, FAN Rong, FU ling, LI Xue-qing, LIU Ning, SHAO Mei-li
2020, 41(15):77-83,89. DOI:10.13386/j.issn1002-0306.2020.15.013
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Physicochemical Properties and Antioxidant Activity of Water-Alkali Continuous Extraction of Crude Polysaccharides from Leccinellum crocipodium (Letellier.) Watliag
ZHENG Ting-ting, YAN Liang, ZHANG Wen-jie, WANG Xue-feng, PU Yue-hong, MA Li, ZHAO Miao-miao, FAN Jiang-ping
2020, 41(15):84-89. DOI:10.13386/j.issn1002-0306.2020.15.014
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Effect of Steam Addition Frequency on the Quality of Bread Rolls
ZHOU Hong-ling, BAO Yu-long, LIU Dong-mei, FENG Rui-hong, WANG Yong, CHEN Dong-po, ZHOU Peng
2020, 41(15):90-98,105. DOI:10.13386/j.issn1002-0306.2020.15.015
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Effects of Adding Jujube Juice on Quality of Carrot Fermented by Lactobacillus plantarum
ZHANG Li-hua, WANG Xia, ZHAO Guang-yuan, ZONG Wei
2020, 41(15):99-105. DOI:10.13386/j.issn1002-0306.2020.15.016
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Screening, Identification and Characteristic Analysis of Propionibacterium in Fresh Milk
FAN Xiao-piao, GAO Wen-wen, LI Xin-rui, ZHAO An, ZHAO Peng-hao, SHANG Jia-cui, ZHAO Le, ZHOU Xue, MENG Xiang-chen
2020, 41(15):106-112. DOI:10.13386/j.issn1002-0306.2020.15.017
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Study on the Kinetic Model of Ganoderma lucidum Liquid Fermentation in Rice Bran and Wheat Bran Substrate
LIU Wei-min, YU Zhao-wei
2020, 41(15):113-118,128. DOI:10.13386/j.issn1002-0306.2020.15.018
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Cloning of Neopullulanase Gene from Paenibacillus polymyxa and Its Expression in Escherichia coli
ZHANG Chun-yuan, ZHANG Ming-ming, HU Xian-wang, LI Su-yue, HE Hai-ning, LIANG Ning
2020, 41(15):119-123,128. DOI:10.13386/j.issn1002-0306.2020.15.019
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The Probiotic Properties in Vitro and Safety Analysis of Streptococcus thermophiles MN-ZLW-002
KANG Xiao-hong, WANG Fan, CHEN Jian-guo, HAN Xue, ZHANG Lan-wei
2020, 41(15):124-128. DOI:10.13386/j.issn1002-0306.2020.15.020
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Iterative Mutagenesis Breeding of High-yielding β-Glucosidase Strains with ARTP-UV
XIA Jun-fang, WANG Xiao-ling, GULI Na-zi, HAN Gui-lin, WU Yun
2020, 41(15):129-134,142. DOI:10.13386/j.issn1002-0306.2020.15.021
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Screening and Expression Analysis of Key Regulator Gene Associated with α-Farnesene Formation during Manufacturing Process of Oolong Tea
WU Qing-yang, ZHOU ZI-wei, WU Qing-yang, NI Zi-xin, LAI Zhong-xiong, SUN Yun
2020, 41(15):135-142. DOI:10.13386/j.issn1002-0306.2020.15.022
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Effects of Intensified Fermentation on the Components of Noni Fruit and Its Antioxidant Activity
WANG Yue, ZHAO Wen-jin, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, CHENG Yu-liang, QIAN He
2020, 41(15):143-149,157. DOI:10.13386/j.issn1002-0306.2020.15.023
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Extraction, Identification and Gene Cloning of Mn-SOD from Pleurotus tuber-regium
YANG Jia-liang, TIAN Yun-heng, MA Ai-min
2020, 41(15):150-157. DOI:10.13386/j.issn1002-0306.2020.15.024
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Optimization of the Extraction Technology of Tea Polyphenols from Tea Waste by Aqueous Two-phase Systems with Ionic Liquids as Additives
GONG Xin-huai, LI Ming-chun, XIN Mei-hua, ZHAO Xiao-jie, LV Gan, XU Jie, ZHAO Sheng-yun
2020, 41(15):158-166. DOI:10.13386/j.issn1002-0306.2020.15.025
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Optimization of Ultrasonic Extraction of Total Triterpenoids from Hainan Dischidia chinensis and Its Antioxidant Activity
ZHANG Tian-hua, ZENG Hui-hui, FAN Zi-qiang, YANG Li, DUAN Yong-xia, YE Fan, YANG Liu, YU Bang-liang
2020, 41(15):167-172. DOI:10.13386/j.issn1002-0306.2020.15.026
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Optimization of Extraction Technology of Metallothionein in Arca subcrenata
MENG Chun-ying, WANG Kui-wu, LI Ting-ting, ZHANG Xiao-jun, HUANG Li-ying, GU Jie, CHEN Xue-chang
2020, 41(15):173-178,187. DOI:10.13386/j.issn1002-0306.2020.15.027
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Study on the Polysaccharide Extracted from Bergamot (Citrus medica L. var. sarcodactylis) Residue by Two Methods and Its Immunomodulatory Function in RAW264.7 Cells
WANG Shu-hui, YANG Yu-jie, ZHOU Ai-mei, XIAO Su-yao, CAO Yong, CHEN Han-min
2020, 41(15):179-187. DOI:10.13386/j.issn1002-0306.2020.15.028
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Optimization of Processing Technology of Baccaurea ramiflora Wine
WANG Ya-ling, LI Wei-feng, GUO Fen, SHI Jiang, GUI Hua
2020, 41(15):188-191,197. DOI:10.13386/j.issn1002-0306.2020.15.029
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Study on the Enzymatic Hydrolysis Technology of Quinoa Protein Based on Cholate Adsorption
XU Xia, LIU Jing, SONG Yu, HU Yan-mei, LI Li, TAN Lin-feng, ZHAO Gang, ZOU Liang
2020, 41(15):192-197. DOI:10.13386/j.issn1002-0306.2020.15.030
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Optimizing of the Medium Composition for Mycelial Growth of Selenium-enriched Inonotus hispidus by Response Surface Methodology
SONG Fei-fei, SHEN Li-gong, YOU Jie, WANG Cui, CAO Xiao, WANG Qian-wen
2020, 41(15):198-204,224. DOI:10.13386/j.issn1002-0306.2020.15.031
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High Cell Density Culture of Saccharomyces cerevisiae FM-S-115 in Microencapsulation
WEI Meng-ting, WANG Ying, LIU Wen-rui, GE Da-e, DONG Ming-sheng, ZHOU Jian-zhong
2020, 41(15):205-210,204. DOI:10.13386/j.issn1002-0306.2020.15.032
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Preparation of Chitosan Maleic Salt and Properties of Its Film
LI Ying, ZHAO Wan-jun, YE Xia, DING Jun-yang, LIU Chang-xia
2020, 41(15):211-215,232. DOI:10.13386/j.issn1002-0306.2020.15.033
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Temporal and Spatial Distribution of Surface Microorganisms during Cooling of Pig Carcass
JIA Xiao-nan, LI Run-xue, ZHAO Di, NIAN Ying-qun, WU Ju-qing, ZHOU Guang-hong, LI Chun-bao
2020, 41(15):216-224. DOI:10.13386/j.issn1002-0306.2020.15.034
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Comparison of Three Methods for Determination of L-threonine
LI Ze-yu, GAO Li, CHE Fang-yi, LIU Shui-yong-heng, SA Rong-bo, ZHANG Xian-zhong, SHI Ren-jiu
2020, 41(15):225-232. DOI:10.13386/j.issn1002-0306.2020.15.035
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Rapid Determination of Quinoa Seeds Crude Protein Content Using Near Infrared Spectroscopy
ZHAO Li-hua, GONG Yuan-yong, ZHANG Jie, LIN Chang-bin, WANG Ying, LI Xue-wu, DAI Xun, JIANG Yun
2020, 41(15):233-236,243. DOI:10.13386/j.issn1002-0306.2020.15.036
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Study on Determination of Mononucleosides in Morchella sextelata Mycelium by High Performance Capillary Electrophoresis
MA Xiao-ying, LV Li-tao, CAO Jun, LI Yue, WANG Hong
2020, 41(15):237-243. DOI:10.13386/j.issn1002-0306.2020.15.037
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Effects of Different Baking Time and Temperature on Aroma Components, Texture and Senses of Jifen No. 1
TIAN Qing, WANG Xue-qing, HU Ya-ya, GAO Zhi-yuan, HAN Mei-kun, JIAO Wei-jing, LIU Lan-fu, MA Zhi-min, MOU De-hua
2020, 41(15):244-249. DOI:10.13386/j.issn1002-0306.2020.15.038
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Determination of Rutin and Quercetin in Different Tartary Buckwheat Tea and Comparative Study on Their Dissolution Rates
YAO Ya-jun, LIU Xue-jiao, PEI Miao-rong, CHEN Qiang, ZHANG Jun-ying, MA Hui-xue
2020, 41(15):250-255. DOI:10.13386/j.issn1002-0306.2020.15.039
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Determination of Six Chemicals Illegally Added in Hot Pot Soup by QuEChERS Combined with UPLC-MS/MS
LIU Jun, WU Ai-hong, ZHU Lv, ZHANG Xiao-yan, LI Chen-hao, XU Qiu-sheng
2020, 41(15):256-260,267. DOI:10.13386/j.issn1002-0306.2020.15.040
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Study on the Formation of Alkyl Pyrazine in 1, 3-Dihydroxyacetone Carbonyl Ammonia Reaction System
LUO Tai-duan, LIN Pei-xuan, ZHANG Hong-jing, CHEN Ji-cheng
2020, 41(15):261-267. DOI:10.13386/j.issn1002-0306.2020.15.041
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Effect of Chitosan Combined with Sodium Silicate on Phenylpropanoid Metabolism and Pathogenesis-Related Proteins of Postharvest Winter Jujube
ZHANG Jing-ru, ZHANG Le-le, CHANG Lu-lu, ZHANG Shao-ying
2020, 41(15):268-273,280. DOI:10.13386/j.issn1002-0306.2020.15.042
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Effects of Ice Temperature Technology Combined with Biological Preservatives on the Quality of Chinese Shrimp
GUO Fang, ZHOU Ming-yi, ZHANG Shu-ai, GUO Xue-song, ZHANG Zhen
2020, 41(15):274-280. DOI:10.13386/j.issn1002-0306.2020.15.043
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Effects of Storage Temperatures on the Texture, Endogenous Protease and Water Changes of Sipunculus nudus and Phascolosoma esculenta
LU Xin, BAI Yun-xia, PANG Yi-yang, JIANG Hong-rui, LIU Xiao-ling
2020, 41(15):281-287. DOI:10.13386/j.issn1002-0306.2020.15.044
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Effect of Ultra-high Pressure and Blanching Pretreatment on the Quality of Frozen Procambarus clarkii Meat
SHI Gang-peng, ZHOU Jun-peng, ZHANG Wei, XIONG Guang-quan, SHI Liu, WU Wen-jin, LI Xin, QIAO Yu, DING An-zi, LIAO Li, WANG Lan
2020, 41(15):288-296,322. DOI:10.13386/j.issn1002-0306.2020.15.045
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Preparation and Anti-Breast Cancer Effect of Curcumol PEGylated Liposomes in Vitro
ZHANG Shang-qian, ZHOU Xian-tai, DUAN Wen-juan, QI Na
2020, 41(15):297-301,309. DOI:10.13386/j.issn1002-0306.2020.15.046
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Effect of Lactoferrin on Bone Health in Juvenile Rats
ZHAO Tian-yu, ZUO Dan-yang, XIE Yin-dan, XU Yan, SHANG Jia-qi, LIU Ning
2020, 41(15):302-309. DOI:10.13386/j.issn1002-0306.2020.15.047
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Effect of Chicken Hydrolysate on Antioxidative Activity of HepG2 Cells and Antioxidative Enzyme Activity of Mouse Serum
DAI Yan, LIN Jie, ZHENG Hua, MO Ni-mei, HU Jia-hui, LI Hang-yu, HUANG Yin, MAO Lin
2020, 41(15):310-314,331. DOI:10.13386/j.issn1002-0306.2020.15.048
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Progress in Effects of Protein Oxidation on Meat Quality and Its Control Methods
YE Feng-ling, ZHOU Min-zhi, CHI Yu-min, JIA Li-rong, DONG Yi
2020, 41(15):315-322. DOI:10.13386/j.issn1002-0306.2020.15.049
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Preparation and Application Progress of Sulfonamides Molecular Imprinting Technology
LI Xin-yue, ZHANG Yi-feng, LAI Jing-xian, CAI Xiang-ping, LIANG Qing-wen, LAI Ting, XU Zhen-lin, WEI Xiao-qun
2020, 41(15):323-331. DOI:10.13386/j.issn1002-0306.2020.15.050
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Advances in Extraction of Collagen and Its Peptides from Animal Tissues by Enzymatic Hydrolysis
ZHOU Ting, YANG Heng, WANG Xin, ZHANG Xin-xiao, WANG Dao-ying, ZOU Ye, XU Wei-min
2020, 41(15):332-338. DOI:10.13386/j.issn1002-0306.2020.15.051
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Research Progress in the Synthesis of Nano-Selenium by Microorganism
YANG Hui, WANG Li-hong, KONG Yang, SU Wen, HE Bo
2020, 41(15):339-344,351. DOI:10.13386/j.issn1002-0306.2020.15.052
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Research Progress on Chia Seed Protein and Its Active Peptides
LUO Wen-tao, PENG Bin-qian, WANG Zi-yi, SHEN Xiao-fang
2020, 41(15):345-351. DOI:10.13386/j.issn1002-0306.2020.15.053
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Research Progress on Functional Steamed Bread
FU Jia-ke, LI Hai-feng, HU Shuang, LI Zhi-jian, WANG Yuan-li
2020, 41(15):352-356. DOI:10.13386/j.issn1002-0306.2020.15.054
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Research Progress on Preparation and Biological Activity of Bovine Bone Collagen Peptides
HU Qi, BU Ting-ting, YU Song-feng, LI Shan-shan, ZHENG Jie-xia, WU Jian-ping
2020, 41(15):357-364. DOI:10.13386/j.issn1002-0306.2020.15.055
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