Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2021, 42(3)
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2021, 42(3)
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Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin
GAO Yu, BI Baoliang, JIA Dan, HU Qing, WANG Xiaowen
2021, 42(3):1-5,12. DOI:10.13386/j.issn1002-0306.2020030335
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Optimization of the Proportion of Essential Oil of Compound Spices Blocking NPYR Production in Vitro Nitrosation Simulation System
CHEN Wenjing, REN Xiaoqing, YANG Hua, MA Lizhen
2021, 42(3):6-12. DOI:10.13386/j.issn1002-0306.2020030353
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Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria
XIE Jingwen, YU Jing, YANG Xihong, XIE Wancui
2021, 42(3):13-18,24. DOI:10.13386/j.issn1002-0306.2020040118
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The Stability of Yellow and Orange Monascus Pigments
CHEN Suo, LIU Tao, WANG Shuai, WANG Yanyang, XU Shuai, PAN Weiyi, LI Li
2021, 42(3):19-24. DOI:10.13386/j.issn1002-0306.2020040208
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Effects of Intermittent Liquid Nitrogen Immersion Freezing on the Freezing-cracking Rate and Sensory Quality of Dumplings
LEI Mengmeng, AI Zhilu, PAN Zhongshan, PAN Zhili, JIA Ruonan, HUANG Zhongmin
2021, 42(3):25-30. DOI:10.13386/j.issn1002-0306.2020020119
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Correlative Study between Rheological Properties of Hetao Flour and Quality of Steamed Bread
YONG Yaping, GAO Cuixia, WANG Yanru, SU Jing, WANG Jilite
2021, 42(3):31-35. DOI:10.13386/j.issn1002-0306.2020030363
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Isolation,Identification and Antibacterial Properties of Antimicrobial Lipopeptide from Bacillus coagulans XZQ-16
GAO Zhaojian, WANG Qiufen, HU Xinqiang, SONG Yulin, ZHAO Yifeng, CHEN Teng
2021, 42(3):36-42. DOI:10.13386/j.issn1002-0306.2020020159
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Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions
ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo
2021, 42(3):43-47,52. DOI:10.13386/j.issn1002-0306.2020030367
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Effect of Heat-moisture Treatment on Rheological Properties of Rice Starch
WANG Yan, WANG Hongwei, WANG Kaixu, ZHANG Yanyan, LIU Xingli, ZHANG Hua
2021, 42(3):48-52. DOI:10.13386/j.issn1002-0306.2020040236
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Quality Assessment of Seedless Table Grapes Based on Hierarchy-relation and Principal Component Analysis
SHEN Tian, NIU Ruimin, HUANG Xiaojing, XU Zehua, CHEN Weiping
2021, 42(3):53-60,67. DOI:10.13386/j.issn1002-0306.2020040174
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Antibacterial Activity and Component Analysis of Water Chestnut Stem and Water Chestnut Pericarp Extracts
WANG Hongbin, CHEN Yunshu, YAN Shoulei, MEI Dazuo, ZHAO Daohua, ZHANG Jianxiong, WANG Qingzhang, LI Jie
2021, 42(3):61-67. DOI:10.13386/j.issn1002-0306.2020040081
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Influence of Different Brewing Water on the Quality of Huiming Tea Infusions
CAO Xuejiao, LAN Yaqiong, XU Weimin, WU Gang, SUN Cong, LIU Rui, CHEN Lvjun
2021, 42(3):68-76. DOI:10.13386/j.issn1002-0306.2020040080
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Combination of Cell Growth Dependent and Independent Modes for Efficient L-Lactic Acid Production by Lactobacillus paracasei
ZHANG Yue, TIAN Xiwei, ZHUANG Yingping
2021, 42(3):77-81,89. DOI:10.13386/j.issn1002-0306.2020040251
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Epidemiological Characteristics of MRSA Strains Isolated from Fresh Pork Sources of Chengdu City
QU Yun, HE Suwan, ZHAO Yanying, SHI Chunlei, CHEN Juan, YU Jicheng, TANG Junni
2021, 42(3):82-89. DOI:10.13386/j.issn1002-0306.2020040085
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Productivity Ratio Evaluation of Plate Count Agar Based on Reference Materials
GUO Yun, LIU Siyuan, SUI Zhiwei, WANG Ziquan, WANG Bin, ZHU Wen, LIN Jing, LI Haitao
2021, 42(3):90-95. DOI:10.13386/j.issn1002-0306.2020040113
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Isolation and Identification of Yeasts from Tomato Natural Fermentation Broth and Its Characteristics Analysis
GUAN Qinglin, ZHOU Xiaoli, ZHAO Shan, GENG Ruihong
2021, 42(3):96-100,107. DOI:10.13386/j.issn1002-0306.2020030196
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Comparative Analysis of Physical and Chemical Indexes and Microbial Diversity of Fresh Cow Milk in Nanshan Pasture
ZHOU Xingrong, ZHOU Hui, LUO Jie, LIU Chengguo, LEI Wenping, ZHOU Jiahao
2021, 42(3):101-107. DOI:10.13386/j.issn1002-0306.2020040058
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Study on Extraction and Purification Process of Sea buckthorn Polyphenols
LV Jiawei, WANG Jie, LIU Yaqiong, SUN Jianfeng, WANG Wenxiu, GONG Hui, MU Jianlou
2021, 42(3):108-114. DOI:10.13386/j.issn1002-0306.2020030331
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Optimization of Formability Process of Compound Lipid Lowering Tablets by Response Surface Methodology and Its Lipid Lowering Activity
ZHANG Rongrong, MA Xintong, WANG Miao, ZHANG Hongyin, YI Chunguang, YAN Mingming, ZHAO Daqing
2021, 42(3):115-121,126. DOI:10.13386/j.issn1002-0306.2020030167
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Study on Raw Material Pretreatment Process of Peanut Oil Prepared by Tween-assisted Aqueous Solution
LI Wanshan, ZHANG Shaobing, SUO Ting, WANG Jing
2021, 42(3):122-126. DOI:10.13386/j.issn1002-0306.2020030387
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Optimization of Microwave-assisted Extraction of Quercetin from Loquat Flowers by Response Surface Methodology and the Effects on Activity of Alcoholic Intoxication Enzyme
XU Wei, MA Zhiyu, LI Jiamei, CHEN Hua, FAN Hongchen, ZHANG Guang
2021, 42(3):127-132,139. DOI:10.13386/j.issn1002-0306.2020040244
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Optimization of Formula of Sweet Potato Black Chinese jelly
HUANG Jinqi, JIANG Lian, WEN Xiao, REN Yanming, WANG Kangming, FU Yuteng, WANG Qian, PENG Yujie, MA Chenlu, XIE Jianhua
2021, 42(3):133-139. DOI:10.13386/j.issn1002-0306.2020030385
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Optimization of Extraction Process and Biological Activities of Flavonoid Aglycones from Ribes meyeri Stem
LU Honglin, ZHAO Yayun, WANG Qiang, SHEN Haitao, XU Wenbin, HE Dajun
2021, 42(3):140-146. DOI:10.13386/j.issn1002-0306.2020040162
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Optimization of Preparation Technology of Eucommia ulmoides Gel Soft Sweets
YANG Juan, DAI Jianing, LIANG Chutong, LI Yelong
2021, 42(3):147-152. DOI:10.13386/j.issn1002-0306.2020030002
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Optimization of Xylooligosaccharide Preparation by Enzymatic Hydrolysis of Regenerated Hemicelluloses
ZHANG Xingxu, ZHANG Linya, YANG Xuesong, WANG Xingsheng
2021, 42(3):153-158. DOI:10.13386/j.issn1002-0306.2020030195
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Optimization of Dried Crayfish Slice Processing Technology
QU Guixiang, MA Wenhui, DONG Zhijian, CHEN Yuyong, ZHAN Yueping
2021, 42(3):158-164. DOI:10.13386/j.issn1002-0306.2020040047
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Study on Dry Preparation and Characteristics of Cross-linked Cassava Starch
YU Qiongguang, CHEN Jiangfeng, LIANG Lufeng, CHEN Yuan
2021, 42(3):165-170,178. DOI:10.13386/j.issn1002-0306.2020030022
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Optimization of Tendon Yogurt Jelly Formula by Response Surface Method
GUAN Jiaqi, KE Chuxin, HUANG He, LI Bailiang, JIAO Wenshu, LENG Youbin, HUO Guicheng
2021, 42(3):171-178. DOI:10.13386/j.issn1002-0306.2020020156
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Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis
WU Junyan, WU Cunbing, LI Hongtao
2021, 42(3):179-185. DOI:10.13386/j.issn1002-0306.2020020309
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Drying Characteristics and Dynamic Simulation of Lily under Microwave Blanching Pretreatment
WANG Yi, DONG Jixian, WANG Dong, YUAN Yuejin, GONG Guifen, WEN Jiahao
2021, 42(3):186-190,200. DOI:10.13386/j.issn1002-0306.2020050009
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Absorption and Enrichment Characteristics of PAHs in Vegetables and the Screening of Cleaning Agents for PAHs
QIAO Shuangyu, LONG Minghua, ZHAO Tiyue, ZHANG Huimin, SUN Qiaojian, HE Jianan, XIONG Huashu, LIANG Yongsheng
2021, 42(3):191-200. DOI:10.13386/j.issn1002-0306.2020040068
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Purification and Antibacterial Properties of Bacteriocin Produced by Lactobacilus fermentum Isolated from Pickled Vegetables
GAO Zhaojian, ZHANG Yanqiu, SONG Yulin, ZHAO Yifeng
2021, 42(3):201-207,283. DOI:10.13386/j.issn1002-0306.2020030145
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Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances
KONG Yu, XU Yahui, ZHANG Xu, HAN Ran, WANG Ruhua, LIU Changjin
2021, 42(3):208-213,229. DOI:10.13386/j.issn1002-0306.2020050245
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Study on Flavor Components in “Zhouning Cloud-Mist Mountain Tea” Green Tea
NI Zixin, ZHOU Ziwei, LIU Binbin, GAO Feng, LI Linjin, WU Qingyang, DENG Huili, SUN Yun
2021, 42(3):214-221,229. DOI:10.13386/j.issn1002-0306.2020030375
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Maillard Reaction and Volatile Components Analysis of Enzymatic Hydrolysate of Maple Leaves
WANG Xuanjing, ZHANG Tianbing, SU Haiyang, LIANG Jiaxin, CHEN Zhiqian, ZHOU Pengfei, XU Chunping
2021, 42(3):222-229. DOI:10.13386/j.issn1002-0306.2020020187
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Determination of Residues of Diuretics in Chicken and Swine by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
XUE Ying, HUA Jin, GAO Hao, DU Lijun, XU Yao, HUANG Liting, WANG Jiani
2021, 42(3):230-235. DOI:10.13386/j.issn1002-0306.2020050206
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Research for Biochemical Components of Sun-dried Green Tea in Different Tea Areas of Yunnan by Using PCA and Cluster Analysis Methods
YANG Xuemei, LIU Yingliang, LI Jiahua, WANG Zhihui, ZHAO Jianrui, LI Mei
2021, 42(3):236-240. DOI:10.13386/j.issn1002-0306.2020030386
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Determination of 23 Low-molecular-weight Organic Components Content in Infant Formulas by Quantitative Nuclear Magnetic Resonance with Global Spectral Deconvolution
LI Wei, WANG Yihan, JIANG Jie, LIN Li
2021, 42(3):241-246. DOI:10.13386/j.issn1002-0306.2020050061
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Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC
YANG Sha, XIANG Liping, LING Lei, ZHANG Ji, LU Ye, WANG Lanlan, WANG Ao
2021, 42(3):247-252. DOI:10.13386/j.issn1002-0306.2020070313
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Effect of CO2-cold Seawater Pretreatment Combined with Modified Atmosphere Packaging on the Quality of Penaeus vannamei
CAI Yanping, ZHANG Shasha, KUAI Peng, DING Yuting, LIU Shulai
2021, 42(3):253-257. DOI:10.13386/j.issn1002-0306.2020040179
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Effects of Compound Preservative on the Postharvest Quality of Carya illinoensis during Storage
LI Wenjun, LIU Guangqin, WANG Chengzhang, YE Jianzhong, WANG Zijin
2021, 42(3):258-264,271. DOI:10.13386/j.issn1002-0306.2020040215
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Feasibility Study on Pre-harvest Bagging Combined with Low-concentration Ethephon Treatment to Replace the Ethylene Degreening Treatment of Mandarin Fruits
TANG Hui, ZHOU Ting, CHEN Kexin, ZENG Kaifang, DENG Lili
2021, 42(3):265-271. DOI:10.13386/j.issn1002-0306.2020040212
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Effect of Different Preservative Paper on the Quality and Physiological Characteristics of Loquat Fruits during Shelf Life
CAO Sen, MA Chao, BA Liangjie, JI Ning, WANG Rui, JIANG Pan, TAN Guoxia
2021, 42(3):272-276. DOI:10.13386/j.issn1002-0306.2020040216
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Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes
WANG Yi, WANG Xinjie, YANG Bo, PU Xiaochun, FANG Fang, XIA Shaobei, CHEN Lin
2021, 42(3):277-283. DOI:10.13386/j.issn1002-0306.2020040101
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Effect of Chicory Polysaccharide on Immune Function in Immunosuppressed Mice
WU Yulong, ZHU Hua, ZHANG Yilin, JIANG Haitao, HUA Chun
2021, 42(3):284-289,337. DOI:10.13386/j.issn1002-0306.2020030168
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Regulation of High Content of TG-DHA Deodorized Fish Oil on Lipid Metabolism
YANG Ruili, CHAKKAPAT Aenglong, CAO Wanxiu, ZHANG Hui, TANG Qingjuan
2021, 42(3):290-298,303. DOI:10.13386/j.issn1002-0306.2020050008
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Analysis and Evaluation of Nutritional Components in Akebia trifoliate Fruit
TANG Chenglin, YANG Bin, TAO Guangcan, LEI Qiang, ZHENG Meijuan, ZHOU Hong
2021, 42(3):299-303. DOI:10.13386/j.issn1002-0306.2020040087
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Effects of Lycium barbarum Polysaccharides on Anti-inflammatory Activity and NF-κB Signaling Pathway Induced by LPS in BV2 Microglia
FENG Chen, YU Yang
2021, 42(3):304-309,319. DOI:10.13386/j.issn1002-0306.2019120086
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Study on the Lipid-lowering Effect of Soybean Active Peptide on Obese Mice
QIAN Shanshan, FENG Xue, YU Tong, GUAN Mengshu, LI Jia, LIU Yue, XU Cong, HOU Juncai
2021, 42(3):310-314,319. DOI:10.13386/j.issn1002-0306.2019100084
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Nutritional Components Analysis and Assessment of Artemisia Verlotorum Lamotte
XING Shuqi, LI Jie, HAN Huijuan, ZHOU Zhen, HUANG Jianxiang, LIN Zebin, YANG Chongren
2021, 42(3):315-319. DOI:10.13386/j.issn1002-0306.2020030336
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Record of Vitamin Mineral Supplement in China and Its Future Development Trend
SA Yi, CHEN Xiaoyi
2021, 42(3):320-325,337. DOI:10.13386/j.issn1002-0306.2020040243
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Research Progress of Plant Polyphenol-Chitosan Antibacterial Plastic Wrap
YAN Yunkai, SONG Jianxi, MAO Dirui, SU Ling, JIANG Guiquan
2021, 42(3):326-331. DOI:10.13386/j.issn1002-0306.2020040321
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Advances in Antimicrobial Mechanism of Tea Tree Oil
CHENG Feng, SHANG Ruofeng, YANG Zhen, LIANG Jianping, HAO Baocheng, WANG Xuehong, GUO Wenzhu, LIU Yu
2021, 42(3):331-337. DOI:10.13386/j.issn1002-0306.2020040050
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Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat
ZENG Yan, HAO Xuecai, DONG Ting, SUN Yuanxia
2021, 42(3):338-345,350. DOI:10.13386/j.issn1002-0306.2020030365
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Research Progress on the Bacteriostatic Mechanism of Nisin and Its Application in Food Preservation
WANG Jiayu, HU Wenzhong, GUAN Yuge, YU Jiaoxue, ZHAO Manru
2021, 42(3):346-350. DOI:10.13386/j.issn1002-0306.2020040214
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Advances in Enzymatic Extraction of Polysaccharides
DONG Yu, LIN Hanqing, MIAO Song, LU Xu
2021, 42(3):351-358. DOI:10.13386/j.issn1002-0306.2020050016
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Research Progress on Isolation,Characterization and Modification of Insoluble Dietary Fiber
ZHOU Xin, TANG Shiying, YANG Heqi, DONG Xiuyu, LI Xinwei, ZHANG Xiwen, ZHOU Hui, WANG Qiukuan, WU Long
2021, 42(3):359-366,372. DOI:10.13386/j.issn1002-0306.2020070342
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Research Progress on the Inhibitory Effect of Plant Extracts on Acrylamide in Fried and Baked Foods
LIU Shuping, LU Jiahui, SU Xiaowen, FANG Weijia, SHI Changbo
2021, 42(3):367-372. DOI:10.13386/j.issn1002-0306.2020030381
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