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2020, 41(3)
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2020, 41(3):1-1.
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Analysis,Identification and Activity Screening of Apostichopus japonicus Oligopeptides by High Throughput of HPLC-MS/MS
ZUO Ai-hua, WANG Zu-zhe, MA Pu, LIU Xin-tian, SUN Tian-li, ZHAO Lin-ying, BAO Wei-yang
2020, 41(3):1-5,11. DOI:10.13386/j.issn1002-0306.2020.03.001
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Effect of Rheological Properties of Sodium Alginate-pectin Composite Solution on the Formation and Texture of Core-shell Capsules
LUO Si-dan, CHEN Hui-ling, WANG Zhao-mei
2020, 41(3):6-11. DOI:10.13386/j.issn1002-0306.2020.03.002
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Study on Adsorption Properties of Chitosan for Tannic Acid in Sucrose Solution
ZHOU You-quan, TANG Ting-fan, CHENG Hao, HUANG Fang-li, TIAN Yu-hong
2020, 41(3):12-15,21. DOI:10.13386/j.issn1002-0306.2020.03.003
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Effects of Prefabrication Conditions and Drying Methods on Quality of Self-heated Rice
ZHAO Meng, ZHANG Lei, ZHU Jie, PEI Fei, WANG Li-feng, YAO Yi-jun
2020, 41(3):16-21. DOI:10.13386/j.issn1002-0306.2020.03.004
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Antioxidant Activity of Summer Black Grape Anthocyanin and Its Protective Effect on D-galactose Induced Aging Mice
WANG Bing-ya, LIAN Xiu-yi, YANG Chen-bo, GUO Xu-ran, SHEN Pei-hong, LIU Wen-tao, LIU Le
2020, 41(3):22-26,32. DOI:10.13386/j.issn1002-0306.2020.03.005
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Effect of Unsaturation of Fatty Acid on Structure and Stability of High Amylose Corn Starch-Fatty Acid Complex
MI Hong-bo, SU Qing, LI Zheng-han, YI Shu-min, LI Xue-peng, LI Jian-rong
2020, 41(3):27-32. DOI:10.13386/j.issn1002-0306.2020.03.006
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Analysis on the Quality Characteristics of Four Kinds of Dried Fruits from Panzhihua City
DAN Hang-yan, LI Reng-shu, ZHANG Ming-yue, ZHANG Hui-lan, SUN Jia-yi, YANG Wen-jiu, LIU Yan-bin, HAN Zhong-hua, LIU Ai-ping, LI Cheng, LIU Yun-tao
2020, 41(3):33-39,45. DOI:10.13386/j.issn1002-0306.2020.03.007
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Identification of Ethanol Extract from Perilla frutescens Leaves and Its Effects on Lipid Oxidation of Chinese Bacon
WANG Ying, DU Yan, LI Chen-yang, LI Rong, JIANG Zi-tao, SUN Lu
2020, 41(3):40-45. DOI:10.13386/j.issn1002-0306.2020.03.008
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Mechanism of SPI,SPH and Their Mixed Products on Dough Properties and Noodle Quality
ZHANG Ying-ying, SHI Chang-shuo, WANG Rui-hong, LI Xiao, ZHAO Shu-chao, GUO Xing-feng
2020, 41(3):46-51,57. DOI:10.13386/j.issn1002-0306.2020.03.009
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Effects of Freeze-thaw Cycles on Physicochemical Properties of Castanea henryi Starch
CHEN Feng, ZHUANG Wei-jing, LUO Wen-can, HUANG Chun-lin, LIU Dong-yu
2020, 41(3):52-57. DOI:10.13386/j.issn1002-0306.2020.03.010
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Antioxidant Properties and Inhibitory Effect on AGEs of Perilla frutescens Extract
BAO Yu-xin, CHEN Bao-ying, MA Yan-yan, WU Shu-fen, CHEN Mian-hua
2020, 41(3):58-64. DOI:10.13386/j.issn1002-0306.2020.03.011
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Inhibitory Effect of Fermented Supernatant of Tomato on Activity of α-Amylase
ZHOU Xiao-li, LEI Ya, LEI Ji-qing, FENG Hong-xia
2020, 41(3):65-68,73. DOI:10.13386/j.issn1002-0306.2020.03.012
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Hot Air Drying Characteristics and Kinetics of Hypsizygus marmoreus
CHEN Jian-fu, WANG Shao-yun, LIN Mei-xi
2020, 41(3):69-73. DOI:10.13386/j.issn1002-0306.2020.03.013
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Effect of Maltogenic Amylase on the Quality of Bread and Dough Characteristics
LI Jing, MU Xiao-ting, LU Fei
2020, 41(3):74-78,85. DOI:10.13386/j.issn1002-0306.2020.03.014
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Effect of Drying Method on Physicochemical Properties of Lemon Pectin
LIU Jiang, LEI Ji, SU Fei-yan, ZHANG Jun, HU Ling
2020, 41(3):79-85. DOI:10.13386/j.issn1002-0306.2020.03.015
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Effects of Germination on the Nutrient and Antioxidant Activity of Barley
GOU Mei-ling, ZHANG Jing
2020, 41(3):86-89,97. DOI:10.13386/j.issn1002-0306.2020.03.016
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Changes of Physicochemical Indexes and Characteristic Flavor Substances in Wuding Chicken Processing
YU Yuan-rui, WANG Gui-ying, LUO Yu-ting, WANG Xue-feng, GU Da-hai, XU Zhi-qiang, GE Chang-rong, LIAO Guo-zhou
2020, 41(3):90-97. DOI:10.13386/j.issn1002-0306.2020.03.017
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Efficient Secretory Expression of Thermoacidiphilic Type Ⅲ Pullulan Hydrolase and Its Enzymatic Properties
ZENG Jing, GUO Jian-jun, YUAN Lin
2020, 41(3):98-103,109. DOI:10.13386/j.issn1002-0306.2020.03.018
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Effect of Microbial Fermentation on Content,Composition and Antioxidant Activity of Water-soluble Polyphenols in Wheat Bran
REN Xue-rong, QI Jing-wei, LIU Na, WANG Rui-fang, WANG Yuan, AN Xiao-ping
2020, 41(3):104-109. DOI:10.13386/j.issn1002-0306.2020.03.019
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Antimicrobial Effects of Different Essential Oil against the Rice Penicillium and Aspergillus niger
LU Kun, TANG Ya-ke, GONG Ji-jun, TANG Jing
2020, 41(3):110-113,119. DOI:10.13386/j.issn1002-0306.2020.03.020
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Effects of 11 Kinds of Yeasts on Quality and Antioxidant Activity of Wax Gourd Wine
LI Chang-bao, XIN Ming, SUN Jian, ZHOU Zhu-gui, SUN Yu, TANG Ya-yuan, HE Xue-mei, LI Li, SHENG Jin-feng, LI Jie-min
2020, 41(3):114-119. DOI:10.13386/j.issn1002-0306.2020.03.021
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Antibacterial Characteristics and Stability of Fractionated Extracts from Peanut Hull
QI Xin-yue, CAO Yao, ZHOU Jian-xin, WANG Hai-feng
2020, 41(3):120-124,130. DOI:10.13386/j.issn1002-0306.2020.03.022
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Optimization of Extraction Technology of Limonene from Pericarp of Citrus wilsonii Tanaka by Response Surface Analysis
WANG Qi-guo, JIN Xuan-chen, YU Jie, ZHYLKO Viachaslau
2020, 41(3):125-130. DOI:10.13386/j.issn1002-0306.2020.03.023
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Optimization of Hot Air-vacuum Segment-combined Drying Process of Jishan Jujube by Response Surface Method
ZHANG Yu-ren, ZHANG Hui, PENG Jing, LIU Qiang, TU Kang
2020, 41(3):131-138. DOI:10.13386/j.issn1002-0306.2020.03.024
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Effect of Optimization of Soaking and Crisping Process on the Quality of Heracleum moellendorffii after Thawing
LI Xiao-mei, ZHAO Lian-cheng, XING Zhu-jing, WANG Ru-meng, GAO Fei-xue, MA Na, ZHANG Na
2020, 41(3):139-145. DOI:10.13386/j.issn1002-0306.2020.03.025
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Optimization of Fermentation Medium for Producing Dextran from Leuconostoc mesenteroides
ZHANG Jiu-hua, LIU Xiang-fang, LI Zhi-de, LIANG Da-feng, WU Zhao-peng, LI Yu-hong, HUANG Zeng-wei
2020, 41(3):146-152. DOI:10.13386/j.issn1002-0306.2020.03.026
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Preparation and Quality Determination of Lingwu Long Jujube Biscuits
ZHANG Ping-ping, LI Xi-hong, YANG Li-jie, JIA Xiao-yu, LI Yue-ming
2020, 41(3):153-159. DOI:10.13386/j.issn1002-0306.2020.03.027
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Dual Response Surface Method Combined with Matlab to Optimize Extraction Process of Grape Seed Polyphenols and the Evaluation on Its Hydroxyl Radical Scavenging Rate
XUE Shan, XIAO Xia, CHEN Shu-yi, LIU Bo-hu, LAN Guo-jin
2020, 41(3):160-167. DOI:10.13386/j.issn1002-0306.2020.03.028
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Study on Enzymatic Hydrolysis of Tuna Powder and Functional Activity of Enzymatic Hydrolysis Products
LV Le, DING Hui-pu, HU Wei, LIU Li-ping, WANG Zhi-jiang
2020, 41(3):168-174. DOI:10.13386/j.issn1002-0306.2020.03.029
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Research on Large-scaled Preparation of High Purity Anthocyanins from Mulberry and Raspberry by Medium Pressure Rapid Separation System
DU Xia, ZHOU Shao-tong, LI Chun-mei
2020, 41(3):175-181,187. DOI:10.13386/j.issn1002-0306.2020.03.030
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Technological Optimization of Microwave-assisted Enzymatic Extraction of Fish Oil from Black Carp Viscera and Analysis of Fatty Acid Composition
WANG Zheng-yun, JIANG Hui-liang, ZHOU Jie, QI Chu-ye
2020, 41(3):182-187. DOI:10.13386/j.issn1002-0306.2020.03.031
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Development of Hericium erinaceus Compressed Biscuit and Its Effect on Movement Stamina of Mice
LIU Qi
2020, 41(3):188-192,198. DOI:10.13386/j.issn1002-0306.2020.03.032
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Pilot Study on Fig Crisp Chips Puffing Process
GUO Xiao, TANG Ling-ling, LIANG Jing, SUN Lei, SUN Rui
2020, 41(3):193-198. DOI:10.13386/j.issn1002-0306.2020.03.033
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Microwave Drying Characteristics and Kinetic Model of Cooked Sweet Potato Slice
SONG Shu-jie, ZHANG Shu-qing, YAO Qian-zhuo, ZHAO Wu-qi
2020, 41(3):199-205. DOI:10.13386/j.issn1002-0306.2020.03.034
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Inhibitory Effect and Mechanism of Fermented Beef Flavorings on Three Pathogenic Bacteria
WU Chen-yan, MA Li-zhen, WANG Yang, LI Xiu-ming, CHANG Ya-ni
2020, 41(3):206-211,220. DOI:10.13386/j.issn1002-0306.2020.03.035
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Dietary Risk Assessments of Pesticide Residues in Greenhouse-grown Strawberry
BAN Si-fan, LI Chun-mei, HE Qing-hua, ZHOU Jie, SU Hang, DENG Chao, WANG Qi, HU Xue-jun, LIU Gui-qiao, JIN Fen
2020, 41(3):212-220. DOI:10.13386/j.issn1002-0306.2020.03.036
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Research on Elsholtzia rugulosa Hems L. Honey via HS-SPME-GC/MS Fingerprint and Chemometrics Analysis
SUN Yan-qi, WANG Jin, CHEN Yan-jun, LIAO Ling-min, WU Shan-chao, JIANG Ci-qing, KONG Wei-song, XU Yong, YANG Guang-yu, ZHANG Cheng-ming, YE Yan-qing
2020, 41(3):221-227. DOI:10.13386/j.issn1002-0306.2020.03.037
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Nondestructive Detection of Soluble Solids Content of Plums Based on UV/Vis Spectroscopy Technology
SHANG Jing, MENG Qing-long, ZHANG Yan, MU Xing-yan
2020, 41(3):228-231. DOI:10.13386/j.issn1002-0306.2020.03.038
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Comprehensive Evaluation of Lily Petal Quality Based on Principal Component Analysis and Cluster Analysis
ZHANG Meng, ZHANG Yao-yao, HU Yue, DU Yun-peng, ZHANG Xiu-hai, REN Jian-wu
2020, 41(3):232-238,245. DOI:10.13386/j.issn1002-0306.2020.03.039
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Evaluation of Measurement Uncertainty in the Determination of 16 Kinds of Organophosphorus Pesticide Residues in Vegetables by Gas Chromatography
HONG Ze-chun, XIONG Han-hong, LIU Ying-ying, CHEN Si-min, LI Nan, ZHENG Yue-shan, JIAN De-wei, SUN Ming-wei, LIANG Xu-xia
2020, 41(3):239-245. DOI:10.13386/j.issn1002-0306.2020.03.040
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Research on Classification of Rotten Grades of Huangguan Pears on Electronic Nose Technology
ZHAO Ce, MA Sa-sa, ZHANG Lei, DONG Yi-jie
2020, 41(3):246-250,258. DOI:10.13386/j.issn1002-0306.2020.03.041
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Analysis of Nutritional Quality and Characteristic Flavor Composition of Edible Mushrooms Compound Instant Coarse Cereal Flour
MA Ning, QIU Li-li, ZHANG Ze-hua, GAO Xiang, PAN Hong-shan, ZHENG Hui-hua, FANG Dong-lu, ZHAO Li-yan, ZHANG Mei-xia
2020, 41(3):251-258. DOI:10.13386/j.issn1002-0306.2020.03.042
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Determination of 5 Kinds of Heterocyclic Amines in Stewed Meat Using Solid Phase Extraction and Liquid Chromatography-tandem Mass Spectrometry
WEI Jin-mei, ZHANG Dan, LI Xue, WEN Ying-fei, ZHANG Li, CAO Ying-ying, WANG Hui-hui, GUO Zhao-bin, HAN Ling
2020, 41(3):259-263,269. DOI:10.13386/j.issn1002-0306.2020.03.043
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Effect of CaCl2 Treatment on Physiology Characteristics of Tomatoes with Mechanical Damage
LIU Yao, ZUO Jin-hua, ZHENG Qiu-li, GAO Li-pu, SHI Jun-yan, WANG Qing
2020, 41(3):264-269. DOI:10.13386/j.issn1002-0306.2020.03.044
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Effect of Different Packaging Materials on Quality Indices of Brassica campestris during Storage
CHEN Shao-xia, ZHOU Dan-dan, PAN Lei-qing, TU Kang, LI Peng-xia
2020, 41(3):270-276,284. DOI:10.13386/j.issn1002-0306.2020.03.045
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Effect of 1-MCP Double Treatment on Quality,Rotting and Defense Enzyme Activity of Fuji Apples during Shelf-life after Storage
WANG Yan-cong, ZHANG Peng, LI Jiang-kuo, LI Bo-qiang, XU Yong
2020, 41(3):277-284. DOI:10.13386/j.issn1002-0306.2020.03.046
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Nutritional Components Analysis and Quality Evaluation of Guangxi Silver Carp (Hypophthalmichthys molitrix) and Changfeng Silver Carp(Hypophthalmichthys molitrix)
WEI Ling-jing, YE Xiang-chen, LIANG Ke, ZOU Hui, LIU Kang, TENG Zhong-zuo, MO Fei-long, LV Ye-jian
2020, 41(3):285-290,296. DOI:10.13386/j.issn1002-0306.2020.03.047
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Protective Effect of Royal Jelly Acid on the Alcohol Liver Injury in Mice
NIU Jia-hui, YUAN Jing, ZHANG Hui-fang, JIA Jin-yu, HAN Xue, WU Meng-ying, ZHANG Meng, ZHAO Wen
2020, 41(3):291-296. DOI:10.13386/j.issn1002-0306.2020.03.048
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Effects of Black Bean Germinated with Trace Elements on Menopausal Syndrome in Female Rats
WANG Xiao, TIAN Chen-ying, WU Ming-ze, LI Yuan-yuan, SUN Zhi-qiang, GAO Peng, DAI Long
2020, 41(3):297-301,307. DOI:10.13386/j.issn1002-0306.2020.03.049
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Nutrient Quality and Processing Characteristics of the Crocodile Meat from Different Breeding Environments and Different Parts
WU Ying-feng, ZHANG Ren-kang, DONG He-lei, LIU Jia, LIU Mei, XIAO Hong-mei
2020, 41(3):302-307. DOI:10.13386/j.issn1002-0306.2020.03.050
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Quality Evaluation of Celery Based on Principal Component Analysis
GAO Yun, YU Zhi-fang
2020, 41(3):308-314,320. DOI:10.13386/j.issn1002-0306.2020.03.051
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Protective Effect of Polydatin on Alloxan-induced INS-1 Cell Damage
LI Wei-ling, RU Qin, LIN Kuan, ZHENG Xiao-mao, LI Chao-ying
2020, 41(3):315-320. DOI:10.13386/j.issn1002-0306.2020.03.052
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Research Progress in Inhibiting Fat Oxidation of Yak Dairy Products
SHI Yong-qi, LIANG Qi, SONG Xue-mei, ZHANG Yan
2020, 41(3):321-326,331. DOI:10.13386/j.issn1002-0306.2020.03.053
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Research Progress of Autolytic Mechanism and Control Technique of Sea Cucumber Body Wall
LV Xing-shuang, ZHANG Yong-qin, WANG Peng-bo, ZHANG Feng-guo
2020, 41(3):327-331. DOI:10.13386/j.issn1002-0306.2020.03.054
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Research Progress on the Active Components and Functional Properties of Safflower(Carthamus tinctorius L.)
YUAN Qin-qin, LIU Wen-ying
2020, 41(3):332-338,344. DOI:10.13386/j.issn1002-0306.2020.03.055
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Research Progress on Characterization of Functional Properties of Active Packaging Films and Its Preservation Effect on Food
CHEN Zhi-jie, CHEN Chen-wei, XIE Jing
2020, 41(3):339-344. DOI:10.13386/j.issn1002-0306.2020.03.056
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Research Progress on Near-infrared Spectroscopy for Meat Adulteration
HE Hong-ju, WANG Wei, MA Han-jun, LIU Su-han, CHEN Fu-sheng, KANG Zhuang-li, PAN Run-shu, ZHU Ming-ming, ZHAO Sheng-ming, WANG Zheng-rong
2020, 41(3):345-350,356. DOI:10.13386/j.issn1002-0306.2020.03.057
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Research Progress of Genome Shuffling Applied in Microbial Strains Screening
WANG Ke-jia, QIU Shu-yi
2020, 41(3):351-356. DOI:10.13386/j.issn1002-0306.2020.03.058
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