Science and Technology of Food Industry

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

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2016(13):14-16.
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2016(13):24-28.
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2016(13):30-32.
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Antioxidant activity of polyphenols from Lycium ruthenicum Murr.
YAN Ya- mei, MI Jia, LU Lu, RAN Lin-wu, LUO Qing, LI Yue-kun, LI Xiao- ying, ZENG Xiao-xiong, CAO You-long
2016(13):49-52. DOI:10.13386/j.issn1002-0306.2016.13.001
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Effect of different storage on the pigment and biological activity of walnut green husk
WANG Xiao- ting, LIU Hui- ping, ZHU Zhen- yuan, ZHANG Jing, GUO Ming-zhu, LUO You, LIU Fei
2016(13):53-57. DOI:10.13386/j.issn1002-0306.2016.13.002
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Effect on yeast and lactic acid bacteria fermentation of millet starch viscosity
KOU Fang, KANG Li-jun, ZHANG Li-li, YIN Jing, LI Wen-jie, WANG Wei-hao, XIA Tian- tian, NING Dong-xue, CAO Long-kui
2016(13):58-62. DOI:10.13386/j.issn1002-0306.2016.13.003
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Antioxidation and antibacterial property of flavonoids compounds extracted from Suaeda
ZHAO Xue- si, SHI Ren-li, LI Yan, YU Wen-long, WANG Xiang-hong
2016(13):63-66. DOI:10.13386/j.issn1002-0306.2016.13.004
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Beef sensory qualities prediction based on stepwise regression method
WANG Yong- feng, LANG Yu-miao, FENG Yong-hong, LI Jing, ZHANG Wen-hua, LI Hai- peng, XIE Peng, ZHANG Song-shan, SUN Bao-zhong
2016(13):67-71. DOI:10.13386/j.issn1002-0306.2016.13.005
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Inhibition of Avicennia Marina antimicrobial protein against banana anthrax
ZHOU Gui, XIE Yi-dong, ZHAO Qin, WU Dan-dan, CHEN Huan-er, JIANG Lei, WU Bo
2016(13):72-76. DOI:10.13386/j.issn1002-0306.2016.13.006
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Antifungal and antitumor activity of walnut green husk'extracts
DUAN Yan- ling, WEI Xiao- lu, REN Xian- wei, LIU Li, FENG Yue, XIA Xue-shan
2016(13):77-82. DOI:10.13386/j.issn1002-0306.2016.13.007
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Research of the effect of Periplaneta Americana different extracts on scavenging free radical and anti- lipid perxidation
TANG Xia- guang, ZHANG Chun-mei, LIU Jia, XIAO Pei-yun, YANG Yong-shou
2016(13):83-85. DOI:10.13386/j.issn1002-0306.2016.13.008
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Changes of the main nutritional quality and eating quality in the process of braised pork
SHI Xiao- na, ZHAO Zhi-lei, HUANG Feng, ZHANG Liang, ZHANG Chun-jiang, ZHANG Hong
2016(13):86-91. DOI:10.13386/j.issn1002-0306.2016.13.009
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Preliminary study on ammonium sulfate precipitation of selenium- enriched soybean protein isolate
ZHAO Xiao- li, FU Yang, ZHAO Qiang, NING Fang-jian, XIONG Hua
2016(13):92-95. DOI:10.13386/j.issn1002-0306.2016.13.010
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Chemical modification of levan from Bacillus amyloliquefaciens and antioxidant and antitumor activity of its products
ZHANG Ying, ZENG Yan, ZHANG Li-jiao, YU Peng, SUN Yuan-xia
2016(13):96-100. DOI:10.13386/j.issn1002-0306.2016.13.011
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Effect of high hydrostatic pressure on qualities of prepared green asparagus spears
FENG Hai- hong, YI Jian-yong, BI Jin-feng, LI Jun
2016(13):101-106. DOI:10.13386/j.issn1002-0306.2016.13.012
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Effect of different cooling methods on quality of fried glutinous rice balls with sesame
DONG Fan- qing, ZHANG Kun- sheng, REN Yun-xia
2016(13):107-111. DOI:10.13386/j.issn1002-0306.2016.13.013
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Cholesterol- lowering effect of taurine and its mechanism in high- cholesterol Hep G2 cells
GUO Jun- xia, ZHANG Jing, ZHANG Shan, GAO Ya, CHEN Wen
2016(13):112-115. DOI:10.13386/j.issn1002-0306.2016.13.014
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Solubility evaluation of Perilla frutescens seed oil in supercritical carbon dioxide and its antioxidative activity
LIU Yang- yang, ZHAO Xiu- hua, ZU Yuan- gang, GE Yun-long, LI Yuan-yuan, WU Ming-fang
2016(13):116-121. DOI:10.13386/j.issn1002-0306.2016.13.015
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Study on proanthocyanidins and anthocyanins contents of Lycium ruthenicum Murr.from different areas
WANG Yang, DING Long, WANG Si- qing
2016(13):122-126. DOI:10.13386/j.issn1002-0306.2016.13.016
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Optimization of formula of the yam and myotonin medicinal beef balls by response surface methodology
LIU Zhe, LUO Ai- ping, ZHANG Fei, YANG Xiao-zhen, XIA Yi-hang
2016(13):127-130. DOI:10.13386/j.issn1002-0306.2016.13.017
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Effect of temperature and slice thickness on drying kinetics of hot- air drying of hawthorn slices
WANG Cun- tang, ZHANG Xiong-feng, YANG Li, GAO Ao-han
2016(13):131-136. DOI:10.13386/j.issn1002-0306.2016.13.018
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Screening of isopentenyl diphosphate isomerase( IDI)in engineering Escherichia coli strains for lycopene production
HAN Li, ZHANG Sha-sha, WANG Bo-jun, LIU Jing-guo, LIU Wei-feng, WANG Yan-ping, TAO Yong
2016(13):137-142. DOI:10.13386/j.issn1002-0306.2016.13.019
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Vector construction and biotransformation of double subunits salvianolic acid- esterase
CHENG Yan, LIU Chun-ying, YL Taehoo, YU Hong-shan
2016(13):143-147. DOI:10.13386/j.issn1002-0306.2016.13.020
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Influence of carbon source on the accumulation of carotenoid during the Schizochytrium ATCC20888 fermentation
LIU Yuan, LI Lei- lei, ZHANG Tao, LOU Fei, CHANG Ming, JIN Qin- zhe, WANG Xing-guo
2016(13):148-151. DOI:10.13386/j.issn1002-0306.2016.13.021
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Preliminary screening of lactic acid bacteria against Escherichia coli and the research of probiotic potential for the screening bacteria
DU Jin- cheng, XU Min, LI Bai- liang, DING Xiu- yun, HUO Gui- cheng
2016(13):152-156. DOI:10.13386/j.issn1002-0306.2016.13.022
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2016(13):157-161. DOI:10.13386/j.issn1002-0306.2016.13.023
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Study on the construction and expression of the engineered strain of Pichia pastoris for xylanase production
ZHOU Chen- yan, LIU Zhen-hua, WANG Dan-dan, LI Tong-biao, GAO Qi-yu
2016(13):162-167. DOI:10.13386/j.issn1002-0306.2016.13.024
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Application of Monascus in the production of camembert imitation
SUN Yan- jun, SUN Yan-jie
2016(13):167-172. DOI:10.13386/j.issn1002-0306.2016.13.025
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Research of the refolding of a heterologous pediocin expressed in Escherichia coli
TAN Xi- qian, HAN Ye, XIAO Hua- zhi, ZHOU Zhi- jiang
2016(13):173-176. DOI:10.13386/j.issn1002-0306.2016.13.026
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Analysis of bacterial community diversity in cold fresh Tan lamp during different storage time using pyrosequencing
ZHANG He- yu, YANG Bo, LUO Rui- ming, WU Liang-liang, SU Chun-xia
2016(13):177-182. DOI:10.13386/j.issn1002-0306.2016.13.027
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Effect of Lactic acid bacteria on maize characteristics and optimazation of fermentation conditions by uniform design
WANG Shuai, CHENG Jian- jun, NI Chun-lei, YIN Yuan, TONG Lu
2016(13):183-187. DOI:10.13386/j.issn1002-0306.2016.13.028
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Study on separation of antiyeast active substances produced by Lactobacillus
CHEN Zhong- jun, GAO He- chen, LI Hai- xuan, ZHENG Zhong- wen, ZHAO Jie
2016(13):188-191. DOI:10.13386/j.issn1002-0306.2016.13.029
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Characterization of a neutral protease promoter derived from a Bacillus amyloliquefaciens strain
JI Ming- hua, ZHAO Li-chao, SHI Ji-ping, SUN Jun-song
2016(13):192-197. DOI:10.13386/j.issn1002-0306.2016.13.030
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Effect of glucose concentration and feeding methods on hyaluronic acid fermentation
WU Xiang- kun, WANG Teng- fei, LI Pi- wu
2016(13):198-201. DOI:10.13386/j.issn1002-0306.2016.13.031
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Study on the optimization of adsorption of Cu2+ by chaff using quadratic orthogonal rotation combination design
HUANG Hai- xia, YANG Huan
2016(13):202-205. DOI:10.13386/j.issn1002-0306.2016.13.032
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Sensory profile characteristics of pickled cowhide
LI Jing, CUI Fan-rong, YE Zhi-bing, SUN Bao-zhong, LI Hai-peng, XIE Peng, ZHANG Song-shan, HUANG Bi-zhi
2016(13):206-209. DOI:10.13386/j.issn1002-0306.2016.13.033
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Optimization of the technique of atomizing and dry conditions for microencapsulation of Lactobacillus casei from Tibetan Kefir
ZHANG Qian, XIONG Li-xia, ZHANG Hong-xing, XIE Yuan-hong, LIU Hui, WANG Wei-bin
2016(13):210-214. DOI:10.13386/j.issn1002-0306.2016.13.034
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Optimization of fish- lotus root chips microwave vacuum- toasting processing parameter by response surface analysis
WANG Ying- qiang, ZHANG Min, ZHAO Hong-xia
2016(13):215-220. DOI:10.13386/j.issn1002-0306.2016.13.035
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Study on the quality of dried instant rice processed by double enzyme technology
XU Shu- lai, JIN Hui-rong, ZHANG Jing, WANF Li, WU Yang, YU Ying
2016(13):221-225. DOI:10.13386/j.issn1002-0306.2016.13.036
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Optimization of ultrasonic- assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology
JIA Jian- ying, LIU Chang-jin, WANG Hao-yu, LI Nan, LUO Qi, WANG Fu-xin
2016(13):226-229. DOI:10.13386/j.issn1002-0306.2016.13.037
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Active carbon decolorization of xylonic acid from insitu whole- cell catalysate of diluted sulfuric acid pre- hydrolyzed corn stover solution
CAO Rou, ZHANG Hong-yu, ZHOU Xin, XU Yong
2016(13):230-233. DOI:10.13386/j.issn1002-0306.2016.13.038
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Production of instant millet powder by enzymolysis technology
ZHANG Chun- xiao, TIAN Ran, LI Yao- shu, SHI Xiao- shuang, YU Jia- xin, TIAN Bo
2016(13):234-237. DOI:10.13386/j.issn1002-0306.2016.13.039
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Principal component analysis and comprehensive evaluation on quality of Pleurotus eryngii packaged by different preservative films
XIE Li-yuan, ZHENG Lin-yong, PENG Wei-hong, TANG Jie, HUANG Zhong-qian, TAN Wei, GAN Bing-cheng
2016(13):238-244. DOI:10.13386/j.issn1002-0306.2016.13.040
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Effects of package material on the quality of Litchi( Litchi chinensis Sonn.)fruit during storage with controlled atmosphere
GUO Jia- ming, LV En-li, LU Hua-zhong, ZHAO Jun-hong, FANG Si-zhen
2016(13):244-249. DOI:10.13386/j.issn1002-0306.2016.13.041
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Aluminum migration from aluminum- plastic composite packaging to food simulants
QIAO Zhao- hua, SHAN Li-jun, LIN Qin-bao, SONG Huan, GUO Jie, WANG Rong-zhen
2016(13):250-253. DOI:10.13386/j.issn1002-0306.2016.13.042
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Study on the protective effect of trehalose for lactic acid bacteria in yogurt
WANG Bo, YU Jin-di, YANG Hong-hua, LI Xiu-ju, YAN Heng-mei
2016(13):254-256. DOI:10.13386/j.issn1002-0306.2016.13.043
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Study on antimicrobial stability and application of Surfactin in food
WANG Shui- cheng, ZENG Wei- wei, LU Zhao- xin
2016(13):257-261. DOI:10.13386/j.issn1002-0306.2016.13.044
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Effect of sucrose and fructose on the rheological properties of gelatin derived from tilapia skin
ZHANG Zhi- ping, PENG Shuai, NIU Li- hong, HUANG Yi- qun, FAN Yu- xia, LAI Ke- qiang
2016(13):262-265. DOI:10.13386/j.issn1002-0306.2016.13.045
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Study on risk assessment model of food regulation based on factor analysis
WANG Yuan- yuan, HONG Si-hui, FANG Xiao-qian, XIN Hai-hong, WANG Ting-xin
2016(13):266-270. DOI:10.13386/j.issn1002-0306.2016.13.046
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Exploration of simultaneous determination for naringenin and eriodictyol in etiolation tissues of fresh- cut Chinese water- chestnut
HE Feng- ping, PAN Yong- gui, LI Yi-xiao
2016(13):271-275. DOI:10.13386/j.issn1002-0306.2016.13.047
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Growth simulation and discrimination of five fungi from rice storage using hyperspectral reflectance imaging technique
XIAO Hui, WANG Zhen-jie, SUN Ye, GU Xin-zhe, TU Kang, DU Li-hui, PAN Lei-qing
2016(13):276-281. DOI:10.13386/j.issn1002-0306.2016.13.048
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Research of the volatile composition in garlic sprouts by SPME / GC / MS method
ZHANG Na, ZHANG Bo-nan, YAN Rui-xiang, ZHAO Long-ju, SONG Mao-shu
2016(13):282-287. DOI:10.13386/j.issn1002-0306.2016.13.049
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Determination of ethanol content in fruits by gas chromatography
HOU Yu- ru, WANG Bao- gang, LI Wen-sheng, MIAO Fei, ZHOU Jia-hua, CHANG Hong
2016(13):287-289. DOI:10.13386/j.issn1002-0306.2016.13.050
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Preparation,nutrition and aroma components analysis of bayberry extract
YANG Jun, YIN Jie, LIU Qin, ZHU Li-yun, WU Jun-qing, ZHANG Chun-miao, JIN Hao, ZHANG Yong- jun, GAO Yong-sheng, SONG Lin-zhen
2016(13):290-294. DOI:10.13386/j.issn1002-0306.2016.13.051
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Surface- Enhanced Raman Spectroscopy( SERS) assay method for pioglitazone hydrochloride,rosiglitazone hydrochloride and phenformin hydrochloride in health care products
WANG Lin, WANG Xue, TIAN Jing- miao, SONG Yun- fei, YAN Ye- na
2016(13):295-298. DOI:10.13386/j.issn1002-0306.2016.13.052
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Determination of chlorogenic acid and protocatechuic acid in potatoes by HPLC
CHENG Li- lin, ZHANG Chang-feng, WANG Qing-guo
2016(13):299-303. DOI:10.13386/j.issn1002-0306.2016.13.053
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Optimization on test method of total flavonoids from Lycium barbarum L.
LIU Jing- yu, LI Chen, GAO Jin-ming, DONG Juan-e
2016(13):304-308. DOI:10.13386/j.issn1002-0306.2016.13.054
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Adulteration detection of buckwheat powder by clustering analysis of flavonoid components
WANG Jing-fu, WANG Jing-xia, ZUO Xu, HUANG Yan-fei, TENG Yun, ZHANG Shao-shan, LIU Yuan
2016(13):309-314. DOI:10.13386/j.issn1002-0306.2016.13.055
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Safety evaluation of fresh- cut vegetables during marketing period
CAO Na, ZHANG Xin- yi, JIANG Li, Aminah, YU Zhi- fang
2016(13):314-318. DOI:10.13386/j.issn1002-0306.2016.13.056
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2016(13):319-322. DOI:10.13386/j.issn1002-0306.2016.13.057
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Study on the changes of microorganism of Xinjiang dried beef during storage
GUO Jiang- nan, JIANG Yun-sheng, CUI Fan-rong, YE Zhi-bing, LIU Ya-na, SHA Kun, LI Hai-peng, ZHANG Jin-shan, SUN Bao-zhong
2016(13):323-327. DOI:10.13386/j.issn1002-0306.2016.13.058
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Comprehensive evaluation system established for the quality of Penaeus vannamei during low- temperature storage
WANG Fu- shuang, LI Lei- lei, WANG Su- ying
2016(13):328-331. DOI:10.13386/j.issn1002-0306.2016.13.059
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Effects of sodium alginate film on quality of postharvest storage in Passion fruit
SHUAI Liang, YANG Yu- xia, LIAO Ling- yan, CAI Wen, KANG Chao, DUAN Zhen- hua, SONG Mu- bo
2016(13):332-334. DOI:10.13386/j.issn1002-0306.2016.13.060
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Maintaining the quality of fresh- cut lotus root by using strong acidic electrolyzed water
KANG Jie, HAO Jian-xiong, LIU Hai-jie
2016(13):335-339. DOI:10.13386/j.issn1002-0306.2016.13.061
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2016(13):340-345. DOI:10.13386/j.issn1002-0306.2016.13.062
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Analysis and evaluation of nutrient content of Synsepalum dulcificum seed
MA Yi- dan, LIU Hong, YAN Rui-xin, MA Si-cong, XUE Bing-xiang, WANG Qian
2016(13):346-351. DOI:10.13386/j.issn1002-0306.2016.13.063
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Analysis and evaluation of nutritional composition of Acipenser gueldenstaedti Gonad
SHAO Shu- shuang, FAN Xin-ru, JIANG Peng-fei, FU Zhi-lei, PAN Jin- feng, ZHOU Da-yong, DONG Xiu-ping
2016(13):351-354. DOI:10.13386/j.issn1002-0306.2016.13.064
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Progress in evaluation methods and action mechanism of antioxidant activity for plant protein- derived peptides
CAO Xiao- zhou, LIU Yong- xiang, YU Ling, SU An- xiang, SHEN Xin- chun
2016(13):355-359. DOI:10.13386/j.issn1002-0306.2016.13.065
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Research progress in the pre- enrichment of rapid detection of foodborne pathogenic bacteria
QIAN Hong- mei, HU Wen-zhong, FENG Ke, Sa-ren-gao-wa, SHAO Wen-jun
2016(13):360-364. DOI:10.13386/j.issn1002-0306.2016.13.066
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Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation
MA Tie- zheng, ZHAO Hong- liang, WANG Jing
2016(13):365-369. DOI:10.13386/j.issn1002-0306.2016.13.067
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Research development of detection methods of cephalosporins in food
HONG Yun- he, LI Wei-qing, LIN Zhong, ZHANG Yuan, ZHANG Jing- hua, LIU Yan, ZHANG Bao-shan, ZHANG Feng
2016(13):370-375. DOI:10.13386/j.issn1002-0306.2016.13.068
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Research progress of glycoprotein from marine animal
YU Zhi- peng, WU Si-Jia, ZHAO Wen-zhu, GUO Hui, DING Long, LI Jian-rong, LIU Jing-bo
2016(13):376-380. DOI:10.13386/j.issn1002-0306.2016.13.069
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Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review
LIU Hao- tian, LI Yuan- yuan, KONG Bao- hua
2016(13):381-385. DOI:10.13386/j.issn1002-0306.2016.13.070
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Selenium speciation in fruits and vegetables
LV Jia- yu, DUAN Yi-fei, WANG Zhi-dan, SUN Chang, LI Dong-yang, DONG Fu, FENG Xu-qiao
2016(13):386-390. DOI:10.13386/j.issn1002-0306.2016.13.071
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Research progress of grape seed extract for the prevention of Alzheimer's Dementia
ZHAO Ping, XIA Wen-xu, WANG Ke-hui, LEI Chen-yao, YANG Xing-yuan, CHEN Shuang- sheng, WU Hong-ze, XU Guang-li, NIE Lin, NIU Jun
2016(13):391-394. DOI:10.13386/j.issn1002-0306.2016.13.072
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Review on improvement in the gel properties of egg albumen powder
CAI Jie, ZHANG Qian, LEI Miao, CHEN Jing-yao, LIU Gang, HE Jing-ren, TANG Shang-wen
2016(13):395-399. DOI:10.13386/j.issn1002-0306.2016.13.073
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