Science and Technology of Food Industry

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

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2021, 42(6)
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2021, 42(6)
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Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange Juice
HUANG Xiaoling, WANG Yongtao, LIAO Xiaojun, ZHAO Liang
2021, 42(6):1-8,14. DOI:10.13386/j.issn1002-0306.2020050265
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Changes of Active Substances,Antioxidant Capacity and Organic Acids during the Fermentation of Vitis amurensis Wine
WEI Chunhui, HUANG Liang, YAO Yalin, WU Shukun, HUANG Zhiguo
2021, 42(6):9-14. DOI:10.13386/j.issn1002-0306.2020050307
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Effect of Bran Stabilization on the Quality of Whole Wheat Flour
YE Guodong, WANG Liping, SHEN Wangyang, TAN Bin, LI Xiaoning, TIAN Xiaohong, ZHANG Weiqing, ZHANG Duqin
2021, 42(6):15-21. DOI:10.13386/j.issn1002-0306.2020050297
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Effect of Salt Ion on the Stability and Interfacial Adsorption Characteristics of Soybean-Whey Mixed Protein Emulsion
ZHANG Xiaoying, QI Baokun, SUN Yufan, HAN Lu, ZHONG Mingming, LI Liang, LI Yang
2021, 42(6):22-28. DOI:10.13386/j.issn1002-0306.2020060098
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Changes of Structure and Functional Properties of Glutelin during Rice Storage
SHI Jiayi, ZHANG Tai, LIANG Fuqiang, SHI Yumeng
2021, 42(6):29-34,42. DOI:10.13386/j.issn1002-0306.2020100061
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Physicochemical Properties and Functionality of ‘Fuping-Jianshi’ Persimmon Peel Pigment
LIANG Zongyao, SHI Baozhu, WEI Yuanyuan, REN Weiwei, LI Minmeng, LIANG Lianyou, DUAN Xuchang
2021, 42(6):35-42. DOI:10.13386/j.issn1002-0306.2020060065
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Effect of Curing Agent and Recombination on Quality of Salted Preserved Eggs without Heavy Metal
ZHANG Dacheng, WANG Yang, LEI Lei, YE Yang
2021, 42(6):43-49. DOI:10.13386/j.issn1002-0306.2020050325
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Synthesis and Synergistic Antibacterial Activity of Complexes of Quinoa Saponins with Silver Nanoparticles
JING Jinjin, ZHANG Ruoyu, DU Xue, DU Lidong, LIU Zhaoli, LIN Bingjie, ZHANG Fengxiang, XUE Peng
2021, 42(6):50-55,61. DOI:10.13386/j.issn1002-0306.2020060176
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Effect of Microwave Combined with Infrared Baking on the Quality of Sandwich Seaweed
LI Xiaonan, ZHANG Zhongyuan, WANG Chunyan, TAO Yang, LI Dajing, NIE Meimei, XIE Hong
2021, 42(6):56-61. DOI:10.13386/j.issn1002-0306.2020050160
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The Antioxidant Activity and Monosaccharide Composition Analysis of the Polysaccharide from Scorias spongiosa
ZHONG Shengnan, YU Xiaobo, HU Ye, NONG Xiang
2021, 42(6):62-66. DOI:10.13386/j.issn1002-0306.2020060281
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Recovery of Bovine Serum Albumin from Its Aqueous Solution by Ultrasonic Assisted Foam Separation
LIU Danyu, ZHANG Yi, LIU Wei, YANG Chunyan
2021, 42(6):67-72,87. DOI:10.13386/j.issn1002-0306.2020010050
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Amino Acid Composition,Structure and Functional Properties of Sericin
LUO Yahui, LU Futang, LI Bo
2021, 42(6):73-78,87. DOI:10.13386/j.issn1002-0306.2020060051
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Optimization of Sourdough Fermentation Process of Hamburger Bread by Response Surface Analysis
ZHAO Le, ZHOU Xue, ZHAO Penghao, MENG Xiangchen
2021, 42(6):79-87. DOI:10.13386/j.issn1002-0306.2020070292
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Optimizing Spore-Forming Conditions of Bacillus coagulans 13002
TU Jialin, ZHAO Shan, ZHOU Qinyu, NAN Shugang, LIU Dongmei
2021, 42(6):88-96,102. DOI:10.13386/j.issn1002-0306.2020050331
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Effects of Agaricus blazei and Agaricus bisporus on Protein and Polyphenols of Millet Fermented in Solid-state
ZHAI Feihong, YAN Pingmei, ZHAO Wenjing, CHEN Yanfei, ZHAO Xiaodong, LI Na, ZHANG Yong
2021, 42(6):97-102. DOI:10.13386/j.issn1002-0306.2020060243
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Screening of a Weakly Post-acidified Lactobacillus bulgaricus KLDS1.1011 and Its Genome-wide Annotation
WANG Chengfeng, LI Bailiang, YUE Yingxue, CHEN Ziyu, YAN Fenfen, HUO Guicheng, LI Aili
2021, 42(6):103-110. DOI:10.13386/j.issn1002-0306.2019090296
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Screening and Identification of Lactic Acid Bacteria with High Yield of γ-Aminobutyric Acid in Traditionally Fermented Yak Yogurt in Western Sichuan Plateau
XIAO Qiuying, WANG Xiangyu, CHEN Lianhong
2021, 42(6):111-117,124. DOI:10.13386/j.issn1002-0306.2020050260
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Process Optimization of Semisolid Fermentation of Cordyceps militaris with Loofah for Cordycepin Production
LIU Xiwen, TANG Jiapeng
2021, 42(6):118-124. DOI:10.13386/j.issn1002-0306.2020060168
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Screening,in Vitro Activity and Molecular Mechanism of ACE Inhibitory Tirpeptides from Larimichthys crocea Protein
JI Huizhuo, CHEN Jiayu, LI Xin, MA Ruping, YU Zhipeng, ZHAO Wenzhu, LI Jianrong
2021, 42(6):125-129,143. DOI:10.13386/j.issn1002-0306.2020060287
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Virulence Characteristics Application of Vibrio cholera from Different Source by Microbial Mass Spectrometry
TU Bowen, XUE Yingang, YAO Ping, WAND Nan, LI Junhong, TANG Hongbing, DU Qiang
2021, 42(6):130-136,150. DOI:10.13386/j.issn1002-0306.2020060092
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Extraction and Properties of α-Amylase Inhibitor from Phaseolus vulgaris L.
SUN Qingshen, ZHU Guoqing, WANG Xuan, FENG Guojun, SONG Yong
2021, 42(6):137-143. DOI:10.13386/j.issn1002-0306.2020060246
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Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder
JIN Yongxue, WEN Aihua, FAN Yubing, ZHENG Tao, ZENG Yiqiong, ZHENG Hui, YANG Yong
2021, 42(6):144-150. DOI:10.13386/j.issn1002-0306.2020060029
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Formula Optimization of Natural Compound Honey Peach Juice and the Effects of High Hydrostatic Pressure on Its Quality
CUI Yan, TAN Zhuo, XUAN Xiaoting, SHANG Haitao, LIN Xudong, LING Jiangang
2021, 42(6):151-158,165. DOI:10.13386/j.issn1002-0306.2020050302
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Development of a Special Passion Fruit Jelly Product
LI Xiang, SONG Hongyang, ZHAO Cunchao, SHENG Jun, TAO Liang, TIAN Yang
2021, 42(6):159-165. DOI:10.13386/j.issn1002-0306.2020070081
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Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp
TIAN Dan, LIU Minhao, DENG Hong, WANG Xiaoyu, MENG Yonghong, GUO Yurong
2021, 42(6):166-173,180. DOI:10.13386/j.issn1002-0306.2020050150
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Enzyme-assisted Ultrasonic Extraction of Total Flavonoids from Brassica rapa L.Optimization and Its Antioxidant Activity Analysis
ZHANG Lijing, FU Mai, ZHANG Wenhui, CHEN Feng, ZHA Luo, FAN Bei, LI Shuying, LU Cong, WANG Fengzhong
2021, 42(6):174-180. DOI:10.13386/j.issn1002-0306.2020040345
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Optimization of Extraction Technology of Ampelopsin from Ampelopsis grossedentata by Aqueous Two-Phase System
ZHANG Lihua, ZHANG Yuefen, HUANG Renjie
2021, 42(6):181-186,194. DOI:10.13386/j.issn1002-0306.2020050287
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Optimization of Microwave-assisted Extraction of Anthocyanins from Adzuki Bean Seed Coat by Response Surface Methodology and Its Stability
JIN Limei, BAI Jing, SUI Shiyou, HU Yaguang, NIU Guangcai
2021, 42(6):187-194. DOI:10.13386/j.issn1002-0306.2020050090
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Optimization Technology of Layer Mesh Belt Hot Air Drying of Onion
WANG Rong, ZHOU Li, REN Xingquan, LIU Pan, YANG Xuefen, CUI Fengli
2021, 42(6):195-201. DOI:10.13386/j.issn1002-0306.2020050115
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Optimization of Purification Process of Polysaccharides from Rehmannia glutinosa Libosch. with Macroporous Adsorption Resins by Response Surface Methodology
LIU Chongying, ZHOU Ning, CUI Tao, LI Jin, PU Dingtao, WANG Guoquan, ZHANG Lihua, ZHAO Peng
2021, 42(6):202-207,232. DOI:10.13386/j.issn1002-0306.2020050280
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Response Surface Optimization of Water Extraction Technology of Loquat Leaves Extract by Microwave-coupled Laccase
XU Wei, LI Jiamei, MA Zhiyu, ZHANG Xue, CHEN Hua, FAN Hongchen
2021, 42(6):208-213,240. DOI:10.13386/j.issn1002-0306.2020050149
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Preparation of Edible Film Based on Chitosan-Litchi Wood Essential Oil and Its Application on Chilled Chicken Storage
ZHENG Yuxi, DONG Lei, HAN Ming, LI Yeqing, LI Chonggao
2021, 42(6):214-219. DOI:10.13386/j.issn1002-0306.2020070104
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Migration of Dicloran during Bagging Planting of Honey Pomelo
CHEN Tingru, WANG Ruilong, CHEN Lianhong, CHEN Yong, JIANG Zhou, FU Hong
2021, 42(6):220-225. DOI:10.13386/j.issn1002-0306.2019090241
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Composition Analysis of Xilin Fire Ginger Oleoresins
ZHANG Lulu, WU Jianwen, LIU Huiqin, WANG Houzheng, LI Guiqing, LU Shunzhong, LI Qiuting
2021, 42(6):226-232. DOI:10.13386/j.issn1002-0306.2020050113
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Influencing Factors Analysis on the Content of Gastrodin and P-hydroxybenzyl Alcohol in Fresh Gastrodia elata
YAN Guo, CAI Ya, YANG Yi, WU Guanghui, CHE Kai, YIN Zhiyou, JIE Guoliang
2021, 42(6):233-240. DOI:10.13386/j.issn1002-0306.2020050162
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Analysis of Main Flavor Substances in Aging of Zhenjiang Aromatic Vinegar
ZHENG Menglin, TIAN Zhengfu, XU Qinyi, ZHOU Tao, WANG Chao, QI Yonggang, YU Yongjian, LV Wenping, HU Yong
2021, 42(6):241-246,251. DOI:10.13386/j.issn1002-0306.2020050286
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Detection of Heavy Metals by Graphene-modified Enzyme Liposome Biosensor
GUAN Huanan, PENG Bo, XUE Yue, WU Qiaoyan, SUN Lu, CHI Defu, ZHANG Na
2021, 42(6):247-251. DOI:10.13386/j.issn1002-0306.2020030299
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Optimization of the HS-SPME-GC-MS Technique for Determination of Volatile Flavor Compounds in Pork by Response Surface Methodology
XU Zihan, SHU Chang, LUO Zhongwei, LV Zhenzhen, ZHANG Wen, PAN Zhiming
2021, 42(6):252-259. DOI:10.13386/j.issn1002-0306.2020050295
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Quantitative Detection Method for Ovine-derived Materials in Meat Products using Single Copy Nucleus Genes by Droplet Digital PCR
ZHAO Xin, CHEN Rui, LIU Na, WANG Yiheng, LIU Shuang, LI Ruihuan, WANG Yong, LAN Qingkuo
2021, 42(6):260-264,281. DOI:10.13386/j.issn1002-0306.2020040155
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Determination of Multiple Components in Maltooligosaccharide by HILIC-ELSD-ESI-Q-TOF/MS
ZHAO Zhiguo, ZHANG Minmin, YIN Zheng, JIA Huihui, LIU Qian, LI Kewen, ZHAO Hengqiang, WANG Xiao
2021, 42(6):265-270,309. DOI:10.13386/j.issn1002-0306.2020060030
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Determination of Six Quaternary Ammonium Bacteriostatic Agents in Food Contact Paper by Dispersive Solid Phase Extraction Combined with High Performance Liquid Chromatography-tandem Mass Spectrometry
SHENG Huadong, WANG Jian, ZHANG Shuifeng, PAN Xiangjie, FENG Tingting, LI Guangzu
2021, 42(6):271-275,317. DOI:10.13386/j.issn1002-0306.2020050167
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Effects of Electron Beam and 60Co γ-ray Irradiations on the Fresh-keeping of Winter Jujube
GUO Yidan, LI Kui, YU Jiangtao, BAI Junqing, ZHANG Peng, GONG Xinran, MA Siyuan, SUN Qingyi, KOU Liping
2021, 42(6):276-281. DOI:10.13386/j.issn1002-0306.2020040309
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Effects of Exogenous Melatonin on Browning and Active Oxygen Metabolism of Postharvest Litchi
QIAO Pei, YIN Feilong, WANG Yuxuan, LI Jing, DONG Xinhong
2021, 42(6):282-287. DOI:10.13386/j.issn1002-0306.2020060279
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Antiseptic Effect of Pseudomonas Bacteriophages PrH-181 on Large Yellow Croaker Meat
HU Shencai, CHU Lele, ZHOU Min
2021, 42(6):288-291,324. DOI:10.13386/j.issn1002-0306.2019110135
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Preservation Effect of River Bass with Different Electrolyzed Water Ice
XU Yujun, XIAO Yu, HAN Jun, GENG Junlin, SANG Yaxin, SUN Jilu
2021, 42(6):292-296,342. DOI:10.13386/j.issn1002-0306.2020040140
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Development and Evaluation of Grape Preservative Tablets with Precise Sulfur Dioxide Release
JIAO Xuan, GAO Zhenfeng, FENG Zhihong, ZHAO Meng, SHI Junfeng, ZHANG Lixin
2021, 42(6):297-303,356. DOI:10.13386/j.issn1002-0306.2020070254
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Antioxidant Activity of Total Flavonoids Extracts from Folium of Artemisiae argyi in Vitro and in Vivo
HU Qian, LI Jing, LIU Dahui, CAO Yan
2021, 42(6):304-309. DOI:10.13386/j.issn1002-0306.2020070227
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Effect of Ganoderma lucidum Polysaccharides on Intestinal Inflammation in Rats Based on UPLC-Q-TOF/MS
LI Lu, FU Wangwei, WU Ruiting, WU Wenying, YIN Shuhua, SONG Yehao, WAN Min, LI Wenjuan
2021, 42(6):310-317. DOI:10.13386/j.issn1002-0306.2020050103
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Antiobesity Effects of Plantain flour on Obese Rats Induced by High-fat Diet
HAN Zhuorui, XIAO Junxiu, JI Jianfei, GUO Yingxi, WANG Juan, SHENG Ou
2021, 42(6):318-324. DOI:10.13386/j.issn1002-0306.2020060042
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Safety Evaluation of Jingshen Tablet and Its Anti-acute Alcoholic Liver Injury
LU Meitong, SUN Jingmeng, FANG Chenchen, ZHANG Weiyu
2021, 42(6):325-331,336. DOI:10.13386/j.issn1002-0306.2020040286
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Effects of Anti-fatigue in Vivo and Anti-oxidant in Vitro of Polysaccharides from Polygala tenuifolia Willd.on Exhaustive Exercise Mice
XIE Feifei
2021, 42(6):332-336. DOI:10.13386/j.issn1002-0306.2020050292
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New Research Progress of High Pressure Processing Technology in Food Industry
LI Li, SUN Zhihui, MIAO Qinghua, GONG Xue, ZHAO Yifan
2021, 42(6):337-342. DOI:10.13386/j.issn1002-0306.2020040357
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Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel
ZHANG Yingping, YANG Huijuan, ZHANG Jin, YAN Mingxing, ZHANG Xi, ZHU Renjun, TANG Honggang
2021, 42(6):343-347,356. DOI:10.13386/j.issn1002-0306.2020050262
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Advance in Bioactivities of Pectin and Its Application in Packaging Materials
LIU Na, HUANG Xuesong
2021, 42(6):348-356. DOI:10.13386/j.issn1002-0306.2020050101
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Research Progress of Application and Mechanism of Ultrasonic Technology in Microbial Fermentation
LIU Liping, WANG Yazhen, YANG Lei, HE Ronghai, MA Haile, SUN Ling
2021, 42(6):357-362. DOI:10.13386/j.issn1002-0306.2020060317
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Research Progress of Cold Plasma in Killing Foodborne Pathogens
SHI Zhan, WANG Zhouli, YUE Tianli, CAI Rui, CUI Lu
2021, 42(6):363-370,382. DOI:10.13386/j.issn1002-0306.2020060072
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Research Progress on Nutritional Activity and Processing Utilization of Kappaphycus alvarezii
ZHANG Qing, ZHU Sainan, YANG Ruili, MI Ye, ZHANG Hui, LU Na, TANG Qingjuan
2021, 42(6):371-376,382. DOI:10.13386/j.issn1002-0306.2020050165
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Research Progress in Tuberous Starch of Apios Fabr.
FU Xi, BIAN Shichao, TIAN Yaoqi, JIN Zhengyu, JIAO Aiquan
2021, 42(6):377-382. DOI:10.13386/j.issn1002-0306.2020040303
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