Science and Technology of Food Industry

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

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2021, 42(18)
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2021(18):1-7.
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Advances in the Utilization of Plant-based Alternative Protein
ZHAO Jing, SONG Yi, LIU Panhang, LI Quanhong, LIAO Xiaojun
2021, 42(18):1-8. DOI:10.13386/j.issn1002-0306.2021070082
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Physicochemical Properties, Antioxidant Activity and Protective Effect on Oxidative Stress Cells of Vernonia amygdalina Delile Leaf Jiaosu during Fermentation
ZHENG Wenhao, WANG Zhenzhen, LI Jiang, SI Qi, JI Hongfu, YE Chunlin, DAI Jing, SHA Ruyi, MAO Jianwei
2021, 42(18):9-17. DOI:10.13386/j.issn1002-0306.2020110014
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Components and Antioxidant Activity during the Fermentation Process of Kidney Bean Jiaosu
WANG Di, WANG Ying, ZHANG Yanli, ZUO Zhaohang, LIU Shuting, ZHANG Yu, LI Zhifang
2021, 42(18):18-24. DOI:10.13386/j.issn1002-0306.2020120042
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Effect and Mechanism of Microwave Heating on the Functional Properties of Whey Protein Isolate
GUO Yangkai, CHEN Lili, FENG Jiaojiao, LIU Xuemei, ZHAO Li, BAI Chunqing
2021, 42(18):25-33. DOI:10.13386/j.issn1002-0306.2020120200
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Effects of White and Red Light Photoperiods on Physiology and Biochemistry as well as Glucoraphanin Metabololism of Broccoli Sprouts
ZHAO Xilian, ZHUANG Li, XIAO Junxia, LI Xiaodan, GUO Liping
2021, 42(18):34-40. DOI:10.13386/j.issn1002-0306.2020120234
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Bibliometric Analysis of Near-infrared Spectroscopy in Global Food Areas
TIAN Hua
2021, 42(18):41-47. DOI:10.13386/j.issn1002-0306.2020120265
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Comparison of Pork Quality in Different Frozen Storage Time and Its Change Mechanism
MA Zhiqiang, ZHONG Yan, WEI Xuelin, WANG Lijun, HUANG Yukun, CHEN Xianggui, YANG Xiao
2021, 42(18):48-56. DOI:10.13386/j.issn1002-0306.2021010063
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Determination of Hydrogen Peroxide Migration Amount from Bamboo and Wooden Chopsticks to Food Simulants and Its Migration Law
FANG Zhengjie, WU Luming, SUN Teng, MENG Dong
2021, 42(18):57-63. DOI:10.13386/j.issn1002-0306.2021010084
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Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (Camellia sinensis) Jiaosu in Vitro
YE Chaoyue, FAN Haoan, BAO Haimei, WANG Zhenzhen, SHA Rui, FANG Sheng, HU Xinrong, JIANG Li, LI Duojiao, YUAN Ming'an, MAO Jianwei
2021, 42(18):64-72. DOI:10.13386/j.issn1002-0306.2021010099
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Analysis on the Difference of Nutritional Quality of Different Kidney Bean Varieties in Guizhou
YE Ximiao, LI Jun, MAO Tangfen, MA Zhixia, XU Juan, TAO Jing, SONG Lei, LU Yang
2021, 42(18):73-80. DOI:10.13386/j.issn1002-0306.2021010107
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Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid
LIU Hao, GU Fengying, ZHU Jinjin, YANG Tingting, SHAO Zhixiao, ZHANG Qiaozhen, WANG Feng
2021, 42(18):81-88. DOI:10.13386/j.issn1002-0306.2021010112
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Polyphenol Compositions and Antioxidant Activity of Non-centrifugal Sugars Prepared by Ceramic Membrane Filtration Process
SHANG Yuhao, HOU Chuxuan, GAI Lili, XIE Caifeng, LI Kai
2021, 42(18):89-97. DOI:10.13386/j.issn1002-0306.2021010141
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Optimization of Enzymatic-assisted Thermal Water Extraction of Rosa roxburghii Polysaccharide and Its Antitumor Activity
TANG Jianbo, LÜ Du, PENG Mei, FAN Jianxin, PAN Mu, CHEN Zhaojun, WANG Hui, YANG Juan
2021, 42(18):98-105. DOI:10.13386/j.issn1002-0306.2021030147
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Isolation and Identification of Pathogenic Bacteria Causing Soft Rot of Brassica campestris
ZHAO Huanhuan, ZHANG Yuanyuan, ZHANG Yingtong, HU Huali, ZHOU Hongsheng, LUO Shufen, LI Pengxia
2021, 42(18):106-111. DOI:10.13386/j.issn1002-0306.2020120021
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Fungal Diversity of Natural Fermented Soybean Curd in Rural Areas
WU Tingyu, XU Fangling, YE Weiyin, YU Chunhua, MA Man, CHEN Ye
2021, 42(18):112-118. DOI:10.13386/j.issn1002-0306.2020120063
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Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing
ZHANG Shuanghong, LIU Mengtao, LU Wanyao, ZHAO Shuna, WANG Jing, YAN Jinping
2021, 42(18):119-125. DOI:10.13386/j.issn1002-0306.2020120254
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Effect of Ultrasonic Treatment on the Bactericidal Effect of Escherichia coli and Staphylococcus aureus in Goat Milk
REN Rong, ZHANG Anqi, ZHANG Fuxin, LIU Yufang, WANG Weizhe, HE Chao, LIU Yingying, WANG Bini
2021, 42(18):126-133. DOI:10.13386/j.issn1002-0306.2020120270
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Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard
YU Renying, PENG Sijia, LI Yi, XIAO Qingxia, GUO Sitong, LUO Haibo
2021, 42(18):134-141. DOI:10.13386/j.issn1002-0306.2021010065
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Screening of ACE-inhibiting Peptide Producing Strains and Their Activity Analysis in Simulated Digestive Tract Environment
SHAO Boyue, MA Chunli, YU Pengfei, WANG Jiaxu, JIA Lili
2021, 42(18):142-147. DOI:10.13386/j.issn1002-0306.2021020033
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Optimization of Preparation Process of Protein Feed by Solid Fermentation of Wild Broussonetia papyrifera Leaves with Different Treatment Methods
WU Pengtao, LI Hangqing, LI Chen, LI Peng, WANG Zhenzhen, ZHANG Tingzhou, GE Qing, MAO Jianwei
2021, 42(18):148-156. DOI:10.13386/j.issn1002-0306.2020110039
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Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties
AN Zhaoxiang, CAI Zhipeng, HUANG Zhanwang, SHEN Yonggen, XU Xian, CHENG Hongzhen, LI Xiaoming, LIU Fuyuan
2021, 42(18):157-166. DOI:10.13386/j.issn1002-0306.2020120003
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Preparation, Physicochemical Properties of High-quality Dietary Fiber from Hericium erinaceus
XU Xinle, LIU Tingting, ZHANG Shanshan, LIU Hongcheng, TONG Zhengquan, WANG Dawei
2021, 42(18):167-173. DOI:10.13386/j.issn1002-0306.2020120194
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Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model
WU Feihu, JING Siqun, WANG Deping
2021, 42(18):174-182. DOI:10.13386/j.issn1002-0306.2020120223
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Optimization of Extraction Process of Total Saponins from Rubus crataegifolius Bunge. Root by Response Surface Methodology and Its Antioxidant Activity
YANG Xiudong, BAI Zifan, XU Yongtao, LIANG Bei, ZHOU Hongli
2021, 42(18):183-189. DOI:10.13386/j.issn1002-0306.2020120266
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Optimization of Preparing Process of Soluble Dietary Fiber from Tea Stalks and Its Monosaccharide Composition and Physicochemical Properties
YE Qiuping, LIN Lixia, HONG Cuiyun, LIN Zhiping
2021, 42(18):190-196. DOI:10.13386/j.issn1002-0306.2021010070
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Optimization of Fermentation Process and Evaluation of Quality and Flavor of Quinoa Yogurt Produced by Mixed Lactic Acid Bacteria
CHANG Jiale, ZHANG Ting, YUAN Yahong, YUE Tianli
2021, 42(18):197-208. DOI:10.13386/j.issn1002-0306.2021010136
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Preparation, Structural Analysis and Properties of Naringin/Limonin Microcapsules
ZHANG Yajie, XU Jinshuai, ZOU Bo, LI Sihan, LI Chunmei
2021, 42(18):209-217. DOI:10.13386/j.issn1002-0306.2021010154
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Optimization of Extraction Process of Flavonoids from Lycium ruthenicum Murr. by Plackett-Burnman with Response Surface Methodology and Its Antioxidation Activity
WANG Chunlin, WU Yun, LU Yani, HAN Minghu, WANG Lipeng, HU Haobin
2021, 42(18):218-225. DOI:10.13386/j.issn1002-0306.2021010239
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Extracting Process of Essential Oil from Chrysanthemum indicum by Solvent-free Microwave Extraction and Its Components Analysis
TENG Yun, YANG Li
2021, 42(18):226-234. DOI:10.13386/j.issn1002-0306.2021020185
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Optimization of Extraction Process of Buddleoside in Chrysanthemum indicum L. by Response Surface Methodology and Determination of Buddleoside Content in C. indicum L. from Different Regions in Dawu County
YU Shucheng, WANG Silong, ZHANG Lin, WANG Youning, LI Changchun, TANG Yafang, HARNUD Sechenchogt, LIU Niu, ZHENG Cao, YAO Guoxin
2021, 42(18):235-243. DOI:10.13386/j.issn1002-0306.2021040265
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Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis
ZHANG Jiamin, YUAN Bo, WANG Wei, YE Fuyun, TANG Chun, WENG Dehui
2021, 42(18):244-251. DOI:10.13386/j.issn1002-0306.2020120247
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Identification and Safety Assessment of the Migration of Intentionally and Non-intentionally Added Substances in Food Contact Recycled PET Product
DONG Ben, LI Zicheng, ZHENG Jianguo, LIU Zhongyong, CHEN Sheng, LI Dan, LIN Qinbao, ZHONG Huaining
2021, 42(18):252-260. DOI:10.13386/j.issn1002-0306.2021010103
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Study on Flavor Components of Steamed Bread Fermented by Different Starters
WANG Cong, LYU Yingguo, CHEN Jie
2021, 42(18):261-267. DOI:10.13386/j.issn1002-0306.2020090240
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PMP-HPLC Fingerprint of Partial Acid Hydrolysate of Lycium barbarum Polysaccharides Based on the Chemometric Methods
XI Jingrui, ZHANG Yilin, WU Mengqi, ZHANG Wenqing, XU Zhizhen, XIA Wei
2021, 42(18):268-275. DOI:10.13386/j.issn1002-0306.2020110002
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Discrimination of Storage Time of White Tea Using Hyperspectral Imaging
CHEN Shuyuan, ZHANG Youchao, YANG Jie, CAI Meisheng, ZHANG Qingbi, HE Puming, TU Youying
2021, 42(18):276-283. DOI:10.13386/j.issn1002-0306.2020110299
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Determination of 23 Sulfonamide Drugs Residues in Chicken by Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry with Pass-through Solid Phase Extraction
YANG Kun, LIU Guiqiong, GUAN Chuncheng, CHEN Guangjing
2021, 42(18):284-291. DOI:10.13386/j.issn1002-0306.2020120074
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Correlation Analysis between Properties and Calcium-holding Capacity of Different Casein Phosphopeptide Products
JIANG Ginger, QUAN Wei, CHEN Jie, KEN Kaku
2021, 42(18):292-299. DOI:10.13386/j.issn1002-0306.2020120183
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Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation
GAO Tao, LUO Huangyang, WU Ren, HE Lingzhi, CHENG Fei, XIANG Qin, TANG Huali
2021, 42(18):300-307. DOI:10.13386/j.issn1002-0306.2020120230
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Optimization of Phenol Sulfuric Acid Method for the Polysaccharide Content of Wine-steamed Polygonatum cyrtonema Hua
WANG Yingxiang, TANG Ziwei, PENG Teng, CHEN Hulan, GAO Tianyu, HE Peiyu, ZHANG Junyin
2021, 42(18):308-316. DOI:10.13386/j.issn1002-0306.2021010069
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Analysis of the Effect of Curing Time on the Volatile Flavor Compounds of Dahe Black Pig Ham by SPME-GC-MS and ROAV
WANG Teng, SHI Yanan, LI Xiang, HUANG Aixiang
2021, 42(18):317-324. DOI:10.13386/j.issn1002-0306.2021010250
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Determination of Free Neurotransmitter Amino Acids in Legume Food by Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry
LUO Kui, SONG Xueying
2021, 42(18):325-333. DOI:10.13386/j.issn1002-0306.2021030190
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Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage
XUE Youlin, YU Hongtao, ZHANG Peng, JIA Xiaoyu, LI Jiangkuo
2021, 42(18):334-341. DOI:10.13386/j.issn1002-0306.2020120201
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Effect of Ethanol Extract from Onion Skin on Color, Lipid and Protein Oxidative Stability of Fresh Beef
GAO Zengming, AN Xuanzhe, WANG Cuntang
2021, 42(18):342-349. DOI:10.13386/j.issn1002-0306.2021010105
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Study on Anti-hyperuricemia Effect of Ampelopsis grossedentata Extracts
WU Shuhui, YU Hongjian, YU Tian, ZHENG Zhigang, KE Da, ZHAO Ling
2021, 42(18):350-355. DOI:10.13386/j.issn1002-0306.2020080100
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Protective Effects of Fucoidan Isolated from Sargassum fusiform on AAPH-induced Antioxidant Response in Zebrafish Model
WANG Shengnan, FU Xiaoting, XU Jiachao, GAO Xin
2021, 42(18):356-365. DOI:10.13386/j.issn1002-0306.2020120007
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Protective Effect of Curcumin/Cyclodextrin Polymer Inclusion Complex on LO2 Cells Damaged by Ethanol
FAN Tugui, CHEN Jianping, GAO Jialong, ZHONG Saiyi, QIN Xiaoming
2021, 42(18):366-371. DOI:10.13386/j.issn1002-0306.2020120083
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Research on the Alleviation of Osteoporosis by Oyster Shell Powder Based on High-throughput Sequencing Technology
SHI Qiuyue, HOU Fujing, HAN Jiaojiao, LI Jingjing, CHEN Ju, SU Xiurong
2021, 42(18):372-379. DOI:10.13386/j.issn1002-0306.2020120189
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Protective Effect of Acanthopanax trifoliatus Extract on Rats with Alcoholic Liver Injury
LI Dongmei, LI Zhiyang, YANG Jun, HAO Zhiming, YANG Jie, LIN Chunhua
2021, 42(18):380-386. DOI:10.13386/j.issn1002-0306.2021010238
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Effects of Chlorine Dioxide Gas Treatment on Post-harvest Physiological Metabolism and Quality and Safety of Fruits and Vegetables
ZHAO Qiqi, HU Wenzhong, CHEN Chen, LIU Chenghui, FENG Ke, JIANG Aili, LIU Sisi, ZHANG Yanhui
2021, 42(18):387-396. DOI:10.13386/j.issn1002-0306.2020080165
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Research Progress of Biosensors in Detecting Food Allergens
YE Mao, LI Xin, WU Yong, CHEN Hongbing, GAO Jinyan, WEN Xuefang
2021, 42(18):397-406. DOI:10.13386/j.issn1002-0306.2020080167
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Research Progress of Peptide Activity and Application of Marine Collagen Peptides
HU Jiani, LI Yong
2021, 42(18):407-412. DOI:10.13386/j.issn1002-0306.2020080171
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Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat
SUN Liangge, ZHANG Xinxiao, BIAN Huan, ZOU Ye, XU Weimin, WANG Daoying, LI Pengpeng
2021, 42(18):413-420. DOI:10.13386/j.issn1002-0306.2020080206
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Research Progress of the Effects of Seaweed Polysaccharides on Some Diseases Based on Intestinal Flora
ZHANG Xiao, LIU Yang, TENG Bo, CHEONG Kit Leong
2021, 42(18):421-426. DOI:10.13386/j.issn1002-0306.2020080239
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Advances in the Study of Brain-Gut Axis and Intestinal Microorganisms in Neuropsychiatric Diseases
LI Ruiying, YAN Minghui, YOU Chunping
2021, 42(18):427-434. DOI:10.13386/j.issn1002-0306.2020080250
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Research Progress of Deoxynivalenol (DON) and Its Derivatives in Cereal Foods
LIU Hui, ZENG Xiangquan, ZHOU Yuchun, JIANG Shiwei, HUANG Hua
2021, 42(18):435-445. DOI:10.13386/j.issn1002-0306.2020080272
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Research Progress on Preparation Process and Biological Activity of Marine Oligosaccharides
SUN Chong, YAO Yukun, FANG Ting, LI Changcheng
2021, 42(18):446-453. DOI:10.13386/j.issn1002-0306.2020080280
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Research Progress of Electrospinning Technology Application in Food Field
LI Hao, YUAN Li
2021, 42(18):454-460. DOI:10.13386/j.issn1002-0306.2020080299
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Research Progress on Hypoglycemic Mechanism of Plant Polyphenols
HUANG Xiuqing, CHU Zhong, FANG Yiming, JIANG Tianyu, DONG Hongda, WANG Ruixue, ZHANG Yun
2021, 42(18):461-469. DOI:10.13386/j.issn1002-0306.2020090078
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