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2020, 41(18)
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2020, 41(18)
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Effect of Tea Polyphenols on the Structural Property of Gluten in Wheat Dough
PI Jun-xiang, ZHANG Gen-yi
2020, 41(18):1-7,16. DOI:10.13386/j.issn1002-0306.2020.18.001
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Effects of Microwave Heating on the Quality of Crayfish
FAN Hai-long, ZHU Hua-ping, FAN Da-ming, HUANG Jian-lian, JIAO Xi-dong, YAN Bo-wen, ZHOU Wen-guo, ZHAO Jian-xin, ZHANG Hao
2020, 41(18):8-16. DOI:10.13386/j.issn1002-0306.2020.18.002
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Numerical Simulation of Microwave Vacuum Drying Kinetics of Carrot Chips
WANG Ya-juan, ZHANG Feng-juan, TENG Jian-wen, WEI Bao-yao, WANG Qin-zhi
2020, 41(18):17-23. DOI:10.13386/j.issn1002-0306.2020.18.003
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Construction of Slow Digestion Coconut Oil Emulsion System Series and Comparison of Their Microrheological Properties and in Vitro Digestive Properties
ZHU Qiao-sha, HOU Zhan-qun, DUAN Sheng-lin, ZHANG Jing-xuan, GUO Feng, MOU De-hua
2020, 41(18):24-32. DOI:10.13386/j.issn1002-0306.2020.18.004
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Effects of Heat Treatment and Transglutaminase on the Quality of Set Yoghurt
WU Tong, JIANG Shu-juan, TUO Yan-feng, QIAN Fang, ZHU Xue-mei, WU Xiao-meng, MU Guang-qing
2020, 41(18):33-37. DOI:10.13386/j.issn1002-0306.2020.18.005
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Structure and Solubility of Rice Protein by Hydrothermal Cooking with Glycosylation
LI Ling-cheng, LI Bing-bing, XIA Ning, TENG Jian-wen, HUANG Li, WEI Bao-yao, DONG Chuan-zhi
2020, 41(18):38-44. DOI:10.13386/j.issn1002-0306.2020.18.006
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Performance Comparison of Auricularia auricula Monascus by Four Monascus Strains with Solid-state Fermentation
FU Si-rui, LIU Wei, ZHANG Cai-mei, LIANG Li, GAN Ya, YAN Jun, HE Gang
2020, 41(18):45-50. DOI:10.13386/j.issn1002-0306.2020.18.007
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Analysis of the Flavonoid,Polyphenol and Its Antioxidant Activity of 2 Kinds of Sea Buckthorn from Xinjiang
WANG Miao-miao, LIU Zong-hao, ZHANG Yong, YAN Huan, TIAN He, MAO Qiong-ling, LI Mu-chun
2020, 41(18):51-57. DOI:10.13386/j.issn1002-0306.2020.18.008
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Effect of Different Drying Methods on the Quality and Flavor Profiles of Fresh Corn Flour
KANG Zhi-min, GUO Dong-xu, HE Meng-ying, ZHANG Can, ZHAO Di, XIAO Ya-dong, ZHANG Kang-yi
2020, 41(18):58-63,69. DOI:10.13386/j.issn1002-0306.2020.18.009
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Effects of Degree of Hydrolysis on the Properties of Oyster Hydrolysates
YANG Zhao, YAO Yu-jing, HUANG Jia-jia, LIANG Zhi-li, CHEN Li-shan, CHEN Xiao-xian
2020, 41(18):64-69. DOI:10.13386/j.issn1002-0306.2020.18.010
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Extraction,Purification and Antibacterial Mechanism of Total Flavonoids from Elephantopus scaber
LUO Jiang-han, CUI Lin-lin, LI Min, LIU Yu, WU Yu-fan, LI Xiao-man, ZHANG Jia-ning, YAN Li-jun
2020, 41(18):70-74. DOI:10.13386/j.issn1002-0306.2020.18.011
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Effects of Different Drying Methods on Active Components and Antioxidant Activities of Ginger Leaves
XING Ying, ZHANG Yue, XU Huai-de, ZHOU Su-mei
2020, 41(18):75-80,86. DOI:10.13386/j.issn1002-0306.2020.18.012
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Cloning,Expression and Sequence Analysis of Mn-SOD Gene of Monascus
HE Yu-feng, WEI Sheng, YUE Shuo-hao, XU Ze, QIN Song, HUANG Ying-qi, DENG Ying, WANG Wei-ping
2020, 41(18):81-86. DOI:10.13386/j.issn1002-0306.2020.18.013
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Screening and Identification of Lactic Acid Bacteria Degrading Patulin and Its Degrading Characteristics
ZHENG Xiang-feng, CHEN Xi-fei, SUN Yan, WEI Wan-ning, YANG Zhen-quan
2020, 41(18):87-92. DOI:10.13386/j.issn1002-0306.2020.18.014
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Optimization of Fermentation Medium of Deoxynivalenol Detoxified Bacteria Devosia sp.
ZOU Qiu-long, JIN Kang, LI Qi, ZHANG Yun-peng, LI Xiao-min, ZHANG Zhong-xin, YIN Tie
2020, 41(18):93-99. DOI:10.13386/j.issn1002-0306.2020.18.015
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Isolation and Identification of Specific Spoilage Organisms in Crayfish(Procambarus clarkii)before and after Processing
DENG Ling, ZHAO Kang, XIA Kai, SHENG Sha-li, XIE Hua-dong, BI Wang-lai
2020, 41(18):100-104. DOI:10.13386/j.issn1002-0306.2020.18.016
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Expression of Plectasin Gene in Clostridium butyricum
JIA Jun-hao, CAO Ding, CHEN Mian-hua, ZHAO Pei-jing, MING Fei-ping, LIANG Qian-yi, LI Jia-yi, FAN Qin, DENG Jin-bo, ZHANG Shu-xia, MA Miao-peng, ZHANG Ling-hua
2020, 41(18):105-109,122. DOI:10.13386/j.issn1002-0306.2020.18.017
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Breeding of High-yield Strains of Vitamin K2 and Optimization of Fermentation Conditions
DU Ya-fei, BAO Rui-min, BAO Zhi-ying, ZHANG Zhi
2020, 41(18):110-116,129. DOI:10.13386/j.issn1002-0306.2020.18.018
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Development on the Passion Fruit Maoyanmei Tea
LU Li-ping, YANG Hui-yuan, GAO Dan-dan, DING Gong-tao, CHEN Shi-en, FENG Zhe
2020, 41(18):117-122. DOI:10.13386/j.issn1002-0306.2020.18.019
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Formulation Optimization of Tibetan Tea Effervescent Tablets
ZHANG Bin, YAO Yong-xiu, YUAN Ye, ZHANG Heng, LU Yong, PENG Yu-hong
2020, 41(18):123-129. DOI:10.13386/j.issn1002-0306.2020.18.020
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Optimization of Technological Conditions for Producing Ganoderma lucidum Fungal Substance by Solid State Fermentation of Panax notoginseng Residues
TAN Xian-dong, LU Shang-fei, HU Wei, WEI Kun, YANG Yi-jin
2020, 41(18):130-134. DOI:10.13386/j.issn1002-0306.2020.18.021
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Development and Immunomodulatory Effect of Cinnamon-Ginger-Sugar Drink
CHEN Zhi-yu, GUAN Zhao-wei, WANG Jia-bin, LIU Long-long, QIU Hong-tu, ZHANG Hua
2020, 41(18):135-142. DOI:10.13386/j.issn1002-0306.2020.18.022
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Optimization of Enzymolysis Technology of Whey Protein Powder Hydrolysate Based on Its Antioxidant Activity
SHAO Zhi-fang, HUANGFU Jie, LIU Wen-ying, WU Pei-han, DONG Jian-hui, PEI Jiang-sen, WANG De-liang
2020, 41(18):143-149,156. DOI:10.13386/j.issn1002-0306.2020.18.023
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Optimization of Extraction Technology of Polysaccharides from Passion Fruit Peel and Its Antioxidant Activity
SHUAI Liang, LIAO Ling-yan, DUAN Zhen-hua, SONG Mu-bo, LIANG Yuan-li, XIE Yu-hua, LIU Yun-fen
2020, 41(18):150-156. DOI:10.13386/j.issn1002-0306.2020.18.024
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Optimization of Process for Rehydrated Beef Tripe and Researches on Changes of Its Water Distribution and Histology
CHEN Yu-ru, YANG-Jing, HUANG Su-hong, CHENG Yi-qun, HUANG Ming
2020, 41(18):157-163,169. DOI:10.13386/j.issn1002-0306.2020.18.025
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Optimization of Ultrasonic Extraction of Polyphenol from Taro (Colocasia esculenta)Peels and Its Evaluation of Antioxidant Activity
CHEN Yan, DUAN Zhen-hua, LIU Yan, DUAN Qiu-xia, TANG Mei-ling, DUAN Wei-wen, TANG Xiao-xian
2020, 41(18):164-169. DOI:10.13386/j.issn1002-0306.2020.18.026
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Effects of Alkali-Enzyme Combined with Dehairing Methods on the Nutrients and Quality of Cowhide
TIAN Tian, ZHANG Song-shan, LEI Yuan-hua, XIE Peng, LI Tian-chan, ZHANG Yang, WANG Xu, SUN Bao-zhong
2020, 41(18):170-175. DOI:10.13386/j.issn1002-0306.2020.18.027
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Optimization of Enzymatic Extraction of Dietary Fiber from Zizyphus jujube and Its Antioxidant Activity
WANG Yong-gang, JIA Wen-ting, LIU Zhan-xia, YANG Hui
2020, 41(18):176-181,186. DOI:10.13386/j.issn1002-0306.2020.18.028
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Optimization for Inclusion Technology of Sanguinarine HP-β-CD Inclusion Complex by Response Surface Methodology
LIANG Hao, QIAN Xi-cheng, DU Xiao-jing, YU Jian-sheng
2020, 41(18):182-186. DOI:10.13386/j.issn1002-0306.2020.18.029
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Development of Oat and Walnut Milk
ZHAO Dong, SUN Hui, LUO Bao-jian, JIAO Rui, LI Lu, CHEN Qiu-gui, HE Zhi-gui
2020, 41(18):187-192. DOI:10.13386/j.issn1002-0306.2020.18.030
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Effects of Yam Powder on the Properties of Dough and the Quality Characterisitics of Biscuits
WANG Rui, HU Yu, XIONG Shuang-li
2020, 41(18):193-198. DOI:10.13386/j.issn1002-0306.2020.18.031
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Application of Rice Bran Oil as Frying Oil in Fast Food Stores
XU Zhen-bo, LIANG Jun-mei, NIU Fu-huan, JIANG Yuan-rong
2020, 41(18):199-203,217. DOI:10.13386/j.issn1002-0306.2020.18.032
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Simultaneous Determination of 30 Food Additives in Non-protein Beverages by High Performance Liquid Chromatography-tandem Mass Spectrometry
WANG Jing, ZHENG Juan-mei, WANG Hai-bo, MO Zi-mei, CHEN Ning-zhou
2020, 41(18):204-211,271. DOI:10.13386/j.issn1002-0306.2020.18.033
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Application of Artificial Neural Network in Prediction of Salmonella Incidence in Chicken Breast Chilling Process
XIAO Xing-ning, YANG Li, ZHANG Jian-min, LIAO Ming, LI Yan-bin, XIAO Ying-ping, YANG Hua, WANG Wen
2020, 41(18):212-217. DOI:10.13386/j.issn1002-0306.2020.18.034
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Optimization of Melamine Detection Conditions by Nano-gold Modified Electrode
CHEN Lin-lin, WU Jia-shu, LI Wei, FAN Tian-jiao, HAN Ke, XIN Jia-ying
2020, 41(18):218-222. DOI:10.13386/j.issn1002-0306.2020.18.035
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Analysis of Chemical Components Changes and Quality Formation of Huangjincha 1 Summer Oolong Tea during Processing
HE Jia-xing, OU Yi-ling, SONG Jia-yan, XIAO Li-zheng
2020, 41(18):223-230. DOI:10.13386/j.issn1002-0306.2020.18.036
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Changes of Volatile Flavor Substances in Fermentation Process of Banana Wine Produced by Low Temperature Fermentation
WEI Lu, YANG Chang-peng, SUN Qin-ju, HUANG Jie, CHEN Zhi-li, TANG Ting
2020, 41(18):231-238. DOI:10.13386/j.issn1002-0306.2020.18.037
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Quantitative Detection of Quinolone by Time-resolved Fluorescence Immunochromatography in Yak Meat
ZHAO Wei-zhang, CUI Nai-yuan, ZHANG Han-qing, HE Min-hua, ZHANG Zheng-ying, WANG Yun-ping, MA Li-cai
2020, 41(18):239-243,251. DOI:10.13386/j.issn1002-0306.2020.18.038
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Correlation Analysis between Physicochemical Properties of Daqu and Flavor of Liquor Products
YU Jia-yi, CHANG Qiang, JIANG Chao, HU Jing-hui, YIN Ya-jie, JIA Shi-ru, HAN Xing-lin
2020, 41(18):244-251. DOI:10.13386/j.issn1002-0306.2020.18.039
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Fast Prediction of Drip Loss Rate in Chicken Meat Based on Different Pretreated Hyperspectral Information
HE Hong-ju, WANG Yang-yang, WANG Wei, WANG Hui, MA Han-jun, CHEN Fu-sheng, WANG Yu-ling, ZHU Ming-ming, ZHAO Sheng-ming
2020, 41(18):252-256,279. DOI:10.13386/j.issn1002-0306.2020.18.040
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Effect of Twin Screw Extrusion on the Volatile Components of Lentinus edodes Stalks by GC-IMS
LIN Liang-jing, GU Wen-yu, GAN Zhong-hong, FANG Tian, FENG Pei-lin, GAO Xiang-yang
2020, 41(18):257-262,300. DOI:10.13386/j.issn1002-0306.2020.18.041
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Quality Analysis and Shelf Life Prediction of Ningxia Cabbage during Storage after Precooling
YANG Guo-hua, LIU Gui-shan, HE Jian-guo, KANG Ning-bo, MA Li-min, ZHANG Xiao-juan
2020, 41(18):263-271. DOI:10.13386/j.issn1002-0306.2020.18.042
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Texture Characteristics and Physicochemical Quality Changes of Jackfruit Pulp during Storage in Two Modes
XU Fei, LIU Qi-ze, HE Su-ming, ZHU Ke-xue, ZHANG Yan-jun, TAN Le-he, WANG Shao-man
2020, 41(18):272-279. DOI:10.13386/j.issn1002-0306.2020.18.043
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Effect of Ultra High Pressure Treatment on Storage and Quality Characteristics of Lycium ruthenicum Murr Juice
PU Ying, GAO Qing-chao, SUN Pei-li, WANG Shu-lin
2020, 41(18):280-286. DOI:10.13386/j.issn1002-0306.2020.18.044
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Application of the Tea Polyphenols Composite Edible Membrane in Preservation of Pear
LI Zuo-mei, ZHANG Fei-yue, WANG Chun-han, WU Shan-shan
2020, 41(18):287-293. DOI:10.13386/j.issn1002-0306.2020.18.045
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Protective Effect of Chimonanthus salicifolius Aleoholic Extracts on Alcoholic Gastric Injury in Mice
ZOU Yong, FANG Zhen-xin, WEI Ri-feng, LIN Shan, LI Dong-dong, LIU Wei
2020, 41(18):294-300. DOI:10.13386/j.issn1002-0306.2020.18.046
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Components and Antioxidant Activity of Phenolic Acids in Red and White Pitaya
PEI Shao-pei, GAO Hai-yan, FANG Xiang-jun, LIU Rui-ling, WANG Shao-jin, WU Wei-jie, CHEN Hang-jun
2020, 41(18):301-307. DOI:10.13386/j.issn1002-0306.2020.18.047
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Inhibitory Effects and Mechanism of Allicin on LPS-induced Inflammatory Response in Mouse Peritoneal Macrophages
LI Hong-yang, LI Jing-shuang, GAO Quan-qi, YU Yang
2020, 41(18):308-313,323. DOI:10.13386/j.issn1002-0306.2020.18.048
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Composition and Its Antioxidant Activity of Colla Corii Asini Oligopeptides
FAN Yu-mei, RU Wen-wen, SHI Chuan-chao, QIAN Li-yan, LIAO Feng
2020, 41(18):314-318,323. DOI:10.13386/j.issn1002-0306.2020.18.049
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Anti-fatigue Effect of Anwulignan on Aging Mice
LIU Jia-wei, ZHANG Xin-yun, LIN Hui-jiao, YUAN Li-wei, LIU Jia-le, WANG Chun-mei, SUN Jing-hui, ZHANG Cheng-yi, CHEN Jian-guang, LI He, JING Shu
2020, 41(18):319-323. DOI:10.13386/j.issn1002-0306.2020.18.050
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Application and Research Progress of Spectral Data Fusion Technology in Food Testing
YANG Qiao-ling, DENG Xiao-jun, SUN Xiao-dong, NIU Bing, GU Shu-qing, CHEN Qin
2020, 41(18):324-329. DOI:10.13386/j.issn1002-0306.2020.18.051
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Progress on the Effect of Microwave Irradiation on Structural Characteristics of Starch and Its Application in Starch Derived Food Processing
YUAN Lu, HU Jie-lun, YIN Jun-yi
2020, 41(18):330-337,343. DOI:10.13386/j.issn1002-0306.2020.18.052
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Research Progress and Regulation Status of Low Glycemic Index Grain and Its Products
CHEN Jing-ru, MENG Qing-jia, KANG Le, CHEN Ran, WANG Meng-qian, YING Jian, WANG Li-ming, SHAO Dan-qing, XIANG Xue-song
2020, 41(18):338-343. DOI:10.13386/j.issn1002-0306.2020.18.053
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Research Progress on Composition and Biological Activity of Forsythia suspensa Leaves
LI Jing, YOU Ying, ZHAO Qing-sheng, ZHOU Jia-xin
2020, 41(18):344-352. DOI:10.13386/j.issn1002-0306.2020.18.054
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Research Progress on Chemical Composition and Pharmacological Effects of Saururus chinensis and Predictive Analysis on Quality Marker
SUI Jia-ning, LI Fang-chan, GUO Yong-xiu, WEI Bo-wei, JIANG Lin
2020, 41(18):353-359,367. DOI:10.13386/j.issn1002-0306.2020.18.055
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Application of Antibacterial Materials in Postharvest Diseases Control of Fruits and Vegetables
HUANG Yu-nian, ZHANG Wei, ZHANG Qun, LI Gao-yang, ZHU Xiang-rong, SHAN Yang
2020, 41(18):360-367. DOI:10.13386/j.issn1002-0306.2020.18.056
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