Science and Technology of Food Industry

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

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2021, 42(8)
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2021(8):1-2.
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2021, 42(8):2-3.
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Research and Application of Food Raw Materials Based on Food 3D Printing Technology
Qingyu YANG, Yanwen WANG, Xiang LI, Yirui ZHANG, Chunyue LV, Zhigang LUO, Zhigang XIAO
2021, 42(8):1-7. DOI:10.13386/j.issn1002-0306.2020080264
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Mechanism of Relieving Alcohol and Protecting Liver of Yigancao Herbal Tea Based on Network Pharmacology and Molecular Docking Technology
Yazhi WANG, Jianyong ZHANG, Cancan DUAN
2021, 42(8):8-18. DOI:10.13386/j.issn1002-0306.2020070092
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Process Optimization of Enzyme-assisted Pregelatinization Technology and Analysis of Flavor Substance Difference
Xuemei ZAN, Ming LIU, Yanxiang LIU, Ning MENG, Yixiang LIU, Bin TAN, Xiaohong TIAN, Xiuli FANG
2021, 42(8):19-28. DOI:10.13386/j.issn1002-0306.2020060094
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Effect of Keratinase Modification on the Foaming Properties and Structural Characteristics of Rice Protein Hydrolysate
Xiaojiang WU, Huoyan TONG, Yin WAN, Guiming FU, Chengmei LIU
2021, 42(8):29-35. DOI:10.13386/j.issn1002-0306.2020060186
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Fluorescence Spectrum Characteristics of Melanoidins From Yunnan Arabica Coffee
Linfen ZHAO, Yanhua WANG, Xiaoting WANG, Zishan HONG, Yanfang LIU, Jiashun GONG, Chao TAN, Huarong LIU
2021, 42(8):36-41. DOI:10.13386/j.issn1002-0306.2020060260
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Effects of Processing Techniques on Stability of Sesame Paste
Haoyu ZHANG, Lin MA, Qiang SUN, Jinian HUANG, Jing YOU, Xing MENG, Guohui SONG
2021, 42(8):42-48. DOI:10.13386/j.issn1002-0306.2020060294
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Construction and Characterization of Quercetin-loaded Enzymatic Glycosylated Casein Composite Nanoparticles
Yongkang FAN, Jianhua LIU, Yao LIU, Xiaoqin WU, Yufeng CHEN, Jianfu SHEN
2021, 42(8):49-57. DOI:10.13386/j.issn1002-0306.2020060297
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Hot Air Drying Characteristics and Dynamics Model of Ficus hirta Vahl.
Qing GUI, Lijun ZHOU, Xiuquan WANG, Jianxiong HUANG, Dinghua ZHENG, Jian PAN
2021, 42(8):58-63. DOI:10.13386/j.issn1002-0306.2020060346
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Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines
Yan DING, HARRISON Roland, Chaoping WANG, Yingchun CHEN, Xiaomei HAN, Xinying WU
2021, 42(8):64-69. DOI:10.13386/j.issn1002-0306.2020070059
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Effects of Soaking and Microwave Treatments on Cultivability of Three Kinds of Sorghums
Peng JIANG, Ren LI, Lingyan DAI, Changqing RUAN, Dongjie ZHANG, Changyuan WANG, Zhijiang LI
2021, 42(8):70-74. DOI:10.13386/j.issn1002-0306.2020070103
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Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream
Mengya SUN, Shan LIU, Wenjuan GU, Siying QU, Zhihua PANG, Xinqi LIU
2021, 42(8):75-80. DOI:10.13386/j.issn1002-0306.2020070130
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Evaluation of in Vitro Anti-inflammatory and Antioxidant Activities and Analysis of Chemical Components in Different Extraction Parts of Lonicerae Flos
Feng ZHOU, Yangli YAN, Kai HUANG, Kanghong ZHAO, Hongqi XIE
2021, 42(8):81-87. DOI:10.13386/j.issn1002-0306.2020080208
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Effect of Different Concentration of Spore Germination Agent on Spores Germination of Clostridium botulinum
Fengjuan XIANG, Linlin SONG, Renbing QIN, Runshu PAN, Zhuangli KANG, Liang ZHAO
2021, 42(8):88-94. DOI:10.13386/j.issn1002-0306.2020050293
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Optimization of Fermentation Conditions for the Production of Chitin Deacetylase from Arthrobacter protophormiae CDA2-2-2
Xiaotong ZHANG, Xiaomeng ZHANG, Yongcheng SU, Bofei WU, Shu LIU, Jing LU, Guang YANG, Yaowei FANG
2021, 42(8):95-101. DOI:10.13386/j.issn1002-0306.2020060330
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Screening of Selenium-enriched Lactic Acid Bacteria and Evaluation of Their Bioactivities in Vitro
Mengting WEI, Ying WANG, Chengjun SHAN, Xiaoli LIU, Xiudong XIA, Mingsheng DONG, Jianzhong ZHOU
2021, 42(8):102-108. DOI:10.13386/j.issn1002-0306.2020060336
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Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines
Hongwei JIN, Hengyu LIANG, Kun GUO, Ning SU, Jiayou WANG, Tian TIAN
2021, 42(8):109-116. DOI:10.13386/j.issn1002-0306.2020060351
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Prevalence of Vibrio parahaemolyticus Isolated from Aquaculture Products in Farming Environment in Zhangzhou City
Yuanqing HU, Jinfang CHEN, Yun XIAO, Qiuqiang ZHU, Danfeng ZHANG
2021, 42(8):117-124. DOI:10.13386/j.issn1002-0306.2020070063
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Screening of Calcium-enriched Lactic Acid Bacteria and the Effect of Culture Conditions on Calcium-enriched
Yue SHI, Jinxiang WANG, Xuepeng LI, Jianrong LI, Tingting LI, Xiaohua GUO, Jianlian HUANG, Haochen DING
2021, 42(8):125-132. DOI:10.13386/j.issn1002-0306.2020070123
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A Simple Preparation Method of Active Dry Yeast for Wine Making
Dongge LI, Hongyan LIU, Dongqing YE, Yi QIN, Yue SUN, Yinhu XU, Yanlin LIU
2021, 42(8):133-137. DOI:10.13386/j.issn1002-0306.2020070140
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Inactivation Effects and Mechanisms of Plasma-Activated Water against S. typhimurium
Qisen XIANG, Rong ZHANG, Guihong DU, Limin WANG, Aimin JIANG
2021, 42(8):138-143. DOI:10.13386/j.issn1002-0306.2020080241
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Preparation and Optimization of Modified Chitosan Composite Film
Jinxing LI, Chunhong SHEN, Xianfa LI
2021, 42(8):144-151. DOI:10.13386/j.issn1002-0306.2020060067
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Ultrasonic Extraction of β-Carotene from Spirulina platensis in Aqueous Two-phase System and Its Anti-glycosylation Effect
Yin WANG, Xifeng ZHANG, Guanghong LUO
2021, 42(8):152-157. DOI:10.13386/j.issn1002-0306.2020060090
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Optimization of Supercritical CO2 Extraction of Essential Oil from Hemp Leaves by Response Surface Methodology
Yuan TIAN, Yufeng SUN, Zhenghai ZHANG, Xu ZHANG, Yu SHI, Yan DONG, Baoyu CUI, Xiaoyan ZHANG, Chengwei HAN, Lianhui WEI, Qingli YANG, Baochang GAO
2021, 42(8):158-163. DOI:10.13386/j.issn1002-0306.2020060170
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Optimization of Extraction Technology and Antioxidant Activity of Total Flavonoids from Roots of Cichorium Intybus L. by Ultrasonic Assisted with Complex Enzyme
Yongping CHEN, Yilin ZHAGN, Yulong WU, Zhenjiong WANG, Renlei WANG, Chun HUA
2021, 42(8):164-171. DOI:10.13386/j.issn1002-0306.2020060184
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Optimization of Passion Fruit Puff Formula
Ye ZHAO, Yanfang CHEN, Cunchao ZHAO, Liang TAO, Yang TIAN
2021, 42(8):172-178. DOI:10.13386/j.issn1002-0306.2020060187
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Preparation and Properties of Puerarin Microcapsules
Tingfan TANG, Fangli HUANG, Jieting LIANG, Jiaqing ZHU, Jun FENG, Yi REN, Yuhong Tian, Hao CHENG
2021, 42(8):179-185. DOI:10.13386/j.issn1002-0306.2020060192
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Optimization of Ultrasound-assisted Extraction Process of Millet Bran Oil
Lei HOU, Guoqiang HUI, Zhirun NAN, Jie ZHANG, Huaize TIAN, Liping HAO
2021, 42(8):186-193. DOI:10.13386/j.issn1002-0306.2020060214
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Research on the Stability of Chaenomeles sinensis (Thouin) Koehne Cloudy Iuice
Xu YANG
2021, 42(8):194-198. DOI:10.13386/j.issn1002-0306.2020060293
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Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes
Tingting ZHANG, Nuowei DING, Binle ZHANG
2021, 42(8):199-205. DOI:10.13386/j.issn1002-0306.2020060319
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Response Surface Methodology for Optimization of Enzymatic Preparation of Umami Peptides from Mytilus edulis
Wei ZHANG, Xinyue HU, Hang ZHAO, Bing LIU, Zhen ZHOU, Ruomin LI, Saikun PAN
2021, 42(8):206-214. DOI:10.13386/j.issn1002-0306.2020080086
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Effects of Deoxidizing Desiccant and Packaging Method on the Storage Quality of Dried Osmanthus Flowers
Zeyu DU, Xiaolei ZHENG, Feng LV
2021, 42(8):215-220. DOI:10.13386/j.issn1002-0306.2020060039
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Establishment of Graphene/Cobaltosic Oxide Electrochemical Sensor and the Detection and Analysis of Vanillin in Cookies
Xiaojing SI, Jingting HAN, Wenjing ZHU, Yue HUANG, Chen BAI, Yingqing MA
2021, 42(8):221-226. DOI:10.13386/j.issn1002-0306.2020040287
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Analysis of Main Flavor Substances in Fermented Soybean Curd by SPME-GC-MS and ROAV
Yan FAN
2021, 42(8):227-234. DOI:10.13386/j.issn1002-0306.2020060171
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Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry
Hongguang YAN, Jianyang ZHANG, Yujia HUO, Wei YUAN
2021, 42(8):235-241. DOI:10.13386/j.issn1002-0306.2020060183
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Differences and Comprehensive of Color, Aroma and Taste Quality of 25 Dry Pepper Varieties
Guihua PENG, Yongping WANG, Wenxin LI, Xiaojing SUN, Min LU
2021, 42(8):242-248. DOI:10.13386/j.issn1002-0306.2020060290
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Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees
Yin ZHAO, Yutong WANG, Juan LI, Wenbin DU, Jia TAN, Jianchun XIE
2021, 42(8):249-255. DOI:10.13386/j.issn1002-0306.2020060295
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Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology
Wensheng YAO, Shuangyu MA, Yingxuan CAI, Dengyong LIU, Mingcheng ZHANG, Hao ZHANG
2021, 42(8):256-263. DOI:10.13386/j.issn1002-0306.2020060339
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Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp
Juanyuan HE, Xiang YU, Yanli FENG, Runfeng ZHANG, Lizhong CHEN, Hao HUANG
2021, 42(8):264-270. DOI:10.13386/j.issn1002-0306.2020060342
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Correlation between Sensory and Instrumental Measurement of Tofu Texture
Zhihong QIAO, Ronghua XU, Heng WANG, Li ZHU
2021, 42(8):271-276. DOI:10.13386/j.issn1002-0306.2020070243
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Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit
Xiangchun MENG, Zepeng HUANG, Chao FAN, Xu XIANG
2021, 42(8):277-281. DOI:10.13386/j.issn1002-0306.2020070255
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Storage Life Prediction of Pickled White Ginger with Sugar and Vinegar according to Texture Evaluation
Jianting YANG, Sunyan WANG, Jinpeng HU, Ligong ZHAI, Yan LIU
2021, 42(8):282-287. DOI:10.13386/j.issn1002-0306.2020080111
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Changes in Storage Quality and Shelf Life Prediction of Deep-fried Battered and Breaded Oysters
Meihua CHEN, Tingyan SHAO, Xiaolan WEI, Hai HUANG
2021, 42(8):288-294. DOI:10.13386/j.issn1002-0306.2020080157
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Effect of Chitosan-Mangosteen Peel Composite Coating on Blueberry Preservation
Jingyi LV, Dongle XU, Siyang DING, Mingyu SUN, Yingzhi ZHANG, Yonghong GE, jingxin CHEN, Canying LI
2021, 42(8):295-300. DOI:10.13386/j.issn1002-0306.2020080159
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Effect of γ-Aminobutyric Acid on Postharvest Quality of Lentinus edodes
Jing LI, Xinru REN, Yaqi LU, Jian SUN, Xia LI, Yang SHAN
2021, 42(8):301-306. DOI:10.13386/j.issn1002-0306.2020080215
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Evaluation of Antioxidant and Antiproliferation Activities of 10 Kinds of Guangdong Medicinal and Edible Plant
Hongxia WAN, Yumei HU, Qiang JIA, Huan OUYANG, Peifang XUE
2021, 42(8):307-312. DOI:10.13386/j.issn1002-0306.2020050135
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Immunomodulatory Effects of Yeast β-Glucan and Zinc Compound Formula on Immunosuppressive in Immature Mice
Qiong CHEN, Peng CHEN, Junying LI, Shaohua CUI, Qian QIAO
2021, 42(8):313-319. DOI:10.13386/j.issn1002-0306.2020060109
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Nutrient Composition Analysis and Quality Comprehensive Evaluation of Lotus Root in 10 Producing Areas
Tingting CHENG, Xiaohan XI, Xinxin SHANG, Xinbo YUAN, Weidong KE, Hongbo GUO, Xiaorong ZUO, Jingling LIU
2021, 42(8):320-325. DOI:10.13386/j.issn1002-0306.2020060110
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Preventive Effect of Tuna Bone Collagen Peptides on Dextran Sodium Sulfate Induced Acute Colitis in Mice
Conghan SHU, Xingwei XIANG, Jipeng SUN, Jiaxing WANG, Miaofei LIAO, Shanggui DENG, Yufang ZHOU, Bin ZHENG
2021, 42(8):326-332. DOI:10.13386/j.issn1002-0306.2020060326
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Synergistic Anti-tumor Effect of Dihydromyricetin and Myricitrin on HepG2 cells
Qiuping CHEN, Xinjian LIN, Shenlan LI, Hesheng LIU, Xiangyang QI
2021, 42(8):333-337. DOI:10.13386/j.issn1002-0306.2020070271
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Application and Research Progress of Stable Isotope Technology in Animal and Plant Food Traceability
Kaixiu PENG, Huan LIU, Ge LIU, Xiuzhen ZHANG, Fan LI, Xiuhui TIAN, Xianghong GONG, Bin WANG, Chunxiao SUN, Yingjiang XU, Huanjun LI
2021, 42(8):338-345. DOI:10.13386/j.issn1002-0306.2020040141
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Research Progress on Detection of Foodborne Pathogens in Food Using Biosensors
Feng WAN, Yajing WU
2021, 42(8):346-353. DOI:10.13386/j.issn1002-0306.2020050290
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Research Progress on Liquid Fermentation and Induction Culture of Bioactive Compounds from Boletaceae Fungi
Lei GUO, Fangyu FAN, Yun LIU, Huan KAN
2021, 42(8):354-359. DOI:10.13386/j.issn1002-0306.2020060045
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Progress in the Application of Grape Pomace Extract in Meat and Meat Products
Qingqiu HAN, Shengrun MA, Shengkai HUANG, Lumin ZHANG, Dandan LI, Yue WEI, Ning LI
2021, 42(8):360-365. DOI:10.13386/j.issn1002-0306.2020060070
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Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products
Shanshan ZHU, Lei WANG, Li LI, Liwei HAO, Yujing LIAN, Zhenjia ZHENG
2021, 42(8):366-375. DOI:10.13386/j.issn1002-0306.2020060100
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Research Progress on Non-intentional Added Substances and Their Origins in Food Contact Materials
Xiaofang CAI, Di FENG, Hang YUAN, Jie TANG, Wenjuan WANG
2021, 42(8):376-387. DOI:10.13386/j.issn1002-0306.2020060173
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Extraction of Active Ingredients from Corn Silk (Zea mays L.) and Its Health Care Mechanism
Junwen HUANG, He NI, Chengwei YANG
2021, 42(8):388-395. DOI:10.13386/j.issn1002-0306.2020070069
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Research Progress on the Regulation of Bacteriocin Synthesis by Environmental Stress in Lactobacillus plantarum
Le ZHAO, Penghao ZHAO, Xiangchen MENG
2021, 42(8):396-403. DOI:10.13386/j.issn1002-0306.2020070084
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Research Progress on the Mechanism of Lactic Acid Bacteria in Improving Diabetes Metabolism
Longlong LUO, Weihe REN, Linhai CAI, Siru LIU, Ulamubek·duiSheikhdale, Alimat Sharizah, Gongtao DING, Li SONG, Li LUO, Shien CHEN
2021, 42(8):404-409. DOI:10.13386/j.issn1002-0306.2020070270
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Research Progress of Concentrations and Exposure Assessment of Perfluorinated Alkyl Substances in Main Food in China
Ziyi ZHANG, Yan GONG, Wencheng CAO, Dingjin HU
2021, 42(8):410-416. DOI:10.13386/j.issn1002-0306.2020100157
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