Science and Technology of Food Industry

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

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Influence of soybean polysaccharide on the physical stability and rheological properties of whey protein isolate emulsion
WANG Xu, LI Xin, XU Duo-xia, CAO Yan-ping
2017(19):1-6. DOI:10.13386/j.issn1002-0306.2017.19.001
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Effect of low sodium salt on the gel properties of pork salt-soluble proteins
ZHANG Ya-wei, GUO Xiu-yun, YIN Jing, PENG Zeng-qi
2017(19):6-10. DOI:10.13386/j.issn1002-0306.2017.19.002
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Inhibitory effects of Zijuan tea ( Camellia sinensis var.kitamura) extracts on angiotensin converting enzyme, α-amylase and pancreatic lipase in vitro
ZHAO Yu, ZHOU Jia-chun, ZHANG Jing-wei, ZHANG Wan-xin, ZHAO Li-ming, JIANG Li-hua
2017(19):11-20. DOI:10.13386/j.issn1002-0306.2017.19.003
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Influence of heat pretreatment on the characteristics and physical stability of whey protein isolate-stabilized rapeseed oil-in-water emulsions
WANG Chao, CAI Jun-ze, LIU Qian, CAO Chuan-ai, KONG Bao-hua, XIA Xiu-fang
2017(19):21-26. DOI:10.13386/j.issn1002-0306.2017.19.004
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Antioxidant activity of alcohol extract and different polar parts of Sonneratia apetala fruits
YI Xiang-xi, LI Jia-yi, GAO Cheng-hai, ZHANG Qing, ZHOU Wen-hong, DENG Jia-gang
2017(19):27-30. DOI:10.13386/j.issn1002-0306.2017.19.005
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Effect of different seasons on freshness and taste of grass carp meat
CHEN Jian-lan, FANG Lin, SHI Wen-zheng, CHEN Shun-sheng
2017(19):31-35. DOI:10.13386/j.issn1002-0306.2017.19.006
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Comparative analysis on meat quality of local water buffalo and cattle in Guangxi region
YANG Cheng-jian, HUANG Jia-xiang, FANG Wen-yuan, LI Ling, LIANG Xin, MO Nai-guo
2017(19):36-39. DOI:10.13386/j.issn1002-0306.2017.19.007
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Effect of different acid discharge methods on tan lamb meat quality and its moisture in maturing process
YANG Wen-ting, BO Shuang, LUO RUI-ming, LI Jun-li, ZHANG Tong-gang
2017(19):40-44. DOI:10.13386/j.issn1002-0306.2017.19.008
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Ultrasonic extraction technology of saponins and its antioxidant activity in quinoa from Qinghai
ZHAO Ya-dong, DANG Bin, YANG Xi-juan, LIU Yang, YAO You-hua, CHI De-zhao
2017(19):45-51. DOI:10.13386/j.issn1002-0306.2017.19.009
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Effects of different sterilization methods on the quality and antioxidant activity of soft collagen jelly
WU Hong, ZHOU Quan, GUO Shan-guang, WAN Jun, WU Wei-liang, JIANG Ai-min, LUO Bi-lin, QI Yan-jing
2017(19):52-56. DOI:10.13386/j.issn1002-0306.2017.19.010
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Nitrite scavenging effect of phenolic compounds from Lycopus lucidus Turcz.
GUO Qi, GAO Chun-yan
2017(19):57-62. DOI:10.13386/j.issn1002-0306.2017.19.011
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Analysis of chemical constituents of Ganoderma lucidum and its antioxidant activity in polysaccharides and triterpenoids
LI Tian-tian, HUANG Zi-rui, PAN Yu-yang, JIA Rui-bo, HUA Peng-peng, JIANG Xiao-qin, CHEN Hong-pei, LIU Bin
2017(19):63-66. DOI:10.13386/j.issn1002-0306.2017.19.012
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Anti-inflammatory activities of six types of tea in LPS-induced RAW264.7 cells
LI Xiao-fei, GAO Xiong, LIN Xiao-rong, ZHANG Yuan-yuan, LI Bin, CHEN Zhong-zheng
2017(19):67-73. DOI:10.13386/j.issn1002-0306.2017.19.013
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Study on synthesis of roxithromycin molecularly imprinted adsorption resin and its adsorption properties
LI Pei-xu
2017(19):74-78. DOI:10.13386/j.issn1002-0306.2017.19.014
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Application of enzymic treatment on the process of Pu-erh tea cream
PAN Fei, LIU Tong-xun
2017(19):79-83. DOI:10.13386/j.issn1002-0306.2017.19.015
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Research and application on preparation of high purity fructooligsacchrides by simulate moving bed chromatography
CAO Min, LEI Guang-hong, WANG Yuan-chun, HUANG Zhong-hua, MI Yun-hong, LAN Bo-guang
2017(19):84-87. DOI:10.13386/j.issn1002-0306.2017.19.016
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Screening of antifungal lactic acid bacteria from traditional sourdough and its application in the steamed cake
HE Yan-xia, WANG Feng, YANG Wen-dan, CHEN Jia-fang, XU Yan, HUANG Wei-ning, Akihiro Ogawa
2017(19):88-95. DOI:10.13386/j.issn1002-0306.2017.19.017
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Cloning and sequence analysis of a resveratrol synthase gene from Vitis vinifera
ZHAI Yi, LIU Qin-song, WU Yong-kun, MA Yun, ZHANG Nian-qiang, SHI Dang-wei, QI Qing-sheng
2017(19):96-99. DOI:10.13386/j.issn1002-0306.2017.19.018
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Isolation, identification and enzymology properties of an agarase-producing strain
LIU Xing-kai, ZHU Dan, ZHOU Xin, FANG Ling, GUO Shuang, GUO Rui, CHENG Fan-sheng
2017(19):100-104. DOI:10.13386/j.issn1002-0306.2017.19.019
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Safe assessment of Lactococcus lactis LLY003
SU Zhen-bo, XU Yun-he, ZHANG Li-li
2017(19):105-108. DOI:10.13386/j.issn1002-0306.2017.19.020
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Preparation of leucine aminopeptidase and collaborative application of debitterizing in rice peptides
ZHU Qiang, WU Jing-tao, TIAN Ya-ping
2017(19):109-113. DOI:10.13386/j.issn1002-0306.2017.19.021
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Study on the stability of growth differentiation factor ( BMP11) recombinant plasmid in Escherichia coli
HAO Dan, YOU Qian-qian, HAO Wei, LIANG Xiao-lin, YUAN Jing-lin, LI Quan-yang
2017(19):114-117. DOI:10.13386/j.issn1002-0306.2017.19.022
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Fermentation-enzymatic coupling method for daidzein transformation
LI Xiao-mei, XIANG Shi-xin, YANG Chun-hua, MA Hui-ling, ZHANG Na
2017(19):118-124. DOI:10.13386/j.issn1002-0306.2017.19.023
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Isolation and identification of Cronobacter spp.from dried spices and condiments
LI Yuan-hong, JIANG Hua, JIAO Yang, XU Wan, ZOU Xiao-qian, PEI Shang-fei
2017(19):125-130. DOI:10.13386/j.issn1002-0306.2017.19.024
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The change of index and antioxidant activity in mulberry juice fermentation process
LIU Tao, WEI Shi-jing, REN Jie, YANG Ji-guo, NING Zheng-xiang
2017(19):131-135. DOI:10.13386/j.issn1002-0306.2017.19.025
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Fermented beverage of shaddock and jerusalem artichoke preparation and its antioxidant activity analysis
GUAN Zhang-rui, TIAN Yu, XIA Xiao-le, WU Jian-rong
2017(19):136-141. DOI:10.13386/j.issn1002-0306.2017.19.026
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Optimization of extraction process and basic properties for pepsin-soluble collagen from Golden pompano skin
LIAO Wei, XIA Guang-hua, WANG Jia-mei, YANG Jin-kun, LI Yong-cheng, SHEN Xuan-ri
2017(19):142-147. DOI:10.13386/j.issn1002-0306.2017.19.027
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Genetic diversity analysis and DNA fingerprints construction based on fluorescent labeled SSR Markers for mungbean varieties ( Vigna radiate L.) from heilongjiang province
ZHAO Ya-nan, WANG Ying, ZHANG Dong-jie
2017(19):148-153. DOI:10.13386/j.issn1002-0306.2017.19.028
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Optimization and kinetic/thermodynamics analysis of ionic liquid based ultrasonic-assisted extraction of proanthocyanidins from pomegranate seeds
WANG Zhan-yi, ZHENG Dan-dan, ZHANG Li-hua, WANG Yu-hai, DAI Bo, LI Zhuo-wa
2017(19):154-160. DOI:10.13386/j.issn1002-0306.2017.19.029
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Optimization of low temperature pectinase hydrolysis treatment of fresh hawthorn pulp for preparation of hawthorn wine
ZHANG Duo, MAO Jian, LIU Shuang-ping, ZHOU Zhi-lei, HAN Xiao, WU Jian-mei
2017(19):161-165. DOI:10.13386/j.issn1002-0306.2017.19.030
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Effect of different processing methods on isothiocyanate of white radish
ZHAO Gong-ling, GUO Yan-cheng
2017(19):166-171. DOI:10.13386/j.issn1002-0306.2017.19.031
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Extraction and antioxidant activity of polysaccharides from Oudemansiella furfuracea
WANG Jing, FEI Shuang, MENG Yu-han, SUN Tian-yu, HOU Xiao-qiang, FU Ya-juan, DU Juan, WU Zhi-yan
2017(19):172-176. DOI:10.13386/j.issn1002-0306.2017.19.032
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Optimization of enzymatic hydrolysis conditions for duck gizzard antioxidant peptide preparation by response surface methodology
SU Wei, QI Qi, WEN Fei, TANG Su-ting, MU Ying-chun, QIU Shu-yi
2017(19):177-183. DOI:10.13386/j.issn1002-0306.2017.19.033
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Optimization of subcritical water extraction for total phenolics from pomegranate ( Punica granatum L.) leaves by response surface methodology
YAN Lin-lin, ZHENG Guang-yao, WEI Chao-kuan
2017(19):184-190. DOI:10.13386/j.issn1002-0306.2017.19.034
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Optimization of purple sweet potato anthocyanins microcapsules by response surface methodology
WANG Li-shuang, JIANG Yu-qi, YU Feng-tong, LI Xiang, YE Jiang-wen, , ,
2017(19):191-196. DOI:10.13386/j.issn1002-0306.2017.19.035
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Process parameter optimization of microwave assisted extraction of flavonoids from Ficus carica Linn based on BP neural network
LIU Huan-yan, ZHENG Guang-yao, WANG Yan-bin, HE Liang, LIU Yu, CHENG Jun-wen, LI Wei-qi
2017(19):197-202. DOI:10.13386/j.issn1002-0306.2017.19.036
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Effect of jujube date polysaccharide on the fermentation of lactic acid bacteria and the quality of yogurt
CUI Guo-ting, LI Qin-pei, WANG Duan, REN Guo-yan, GUO Jin-ying
2017(19):203-207. DOI:10.13386/j.issn1002-0306.2017.19.037
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Study on the preparation technology of emulsion and microencapsulation of procyanidins
TIE Shan-shan, LIU Meng-pei, ZONG Wei, ZHANG Li-hua, ZHAO Guang-yuan
2017(19):208-212. DOI:10.13386/j.issn1002-0306.2017.19.038
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Effect of complex bacteria fermentation on wild kiwi fruit wine
ZHANG Jing, ZUO Yong, XIE Guang-jie, ZHANG Xin, SUN Shi-guang, QU Jiao-jiao
2017(19):213-217. DOI:10.13386/j.issn1002-0306.2017.19.039
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Effect of curdlan addition on the quality of Frankfurt sausage
JIANG Shuai, NIU Hai-li, LIU Qian, ZHANG Hong-wei, KONG Bao-hua
2017(19):218-226. DOI:10.13386/j.issn1002-0306.2017.19.040
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Study on characteristic spectrum of Gastrodia elata based on cross response
YANG Sai-nan, DAI Bin, WO Ai-xiu, LEI Li-ming
2017(19):227-230. DOI:10.13386/j.issn1002-0306.2017.19.041
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Analysis of organic components of yellow water from liquor fermentation
SHENG Jie, XU Ya-chao, JI Hai-yu, LIU An-jun
2017(19):231-235. DOI:10.13386/j.issn1002-0306.2017.19.042
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Determination of residue of silthiopham in wheat by gas chromatography-mass spectrometry method
XU Jing-guo, YANG Yu-meng, HU Yi-min, HUANG Si-qi, SHI Ya-ning, XIN Zhi-hong
2017(19):236-239. DOI:10.13386/j.issn1002-0306.2017.19.043
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Purification of black chokeberry procyanidins and determination of epicatechin and procyanidins B2 by HPLC
ZHU Yue, ZHANG Hai-ping+, HOU Ya-nan, AN Jian-hui, FENG Xiao-ru, WEN Xin-ya, LI Teng, SUN Ai-dong
2017(19):240-244. DOI:10.13386/j.issn1002-0306.2017.19.044
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Preparation of monoclonal antibody against copper and establishment of immunological detection methods
HAO Dai-ling, HUANG Jian-fang, YANG Hao, FENG Pei-ran, ZHANG Yu, WANG Hong, XIANG Jun-jian
2017(19):245-248. DOI:10.13386/j.issn1002-0306.2017.19.045
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Determination of sulfonamides in pork by molecular imprinted solid phase extraction combined with high performance liquid chromatography
LI Ling, ZHAO Xiao-lei, WANG Xuan, HE Jin-xing
2017(19):249-255. DOI:10.13386/j.issn1002-0306.2017.19.046
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Determination of neohesperidin dihydrochalcone in beverages by reversed phase high performance liquid chromatography
ZHANG Jian, CAI Han-qing, YANG Jie, GAI Shi-ying, ZHAO Yan, RAN Liang-ji
2017(19):256-260. DOI:10.13386/j.issn1002-0306.2017.19.047
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Determination of proanthocyanidins from mangosteen husk by thiolysis-HPLC and normal-phase HPLC
HUANG Wen-ye, LI Xing-xing, HUANG Xue-song
2017(19):260-264. DOI:10.13386/j.issn1002-0306.2017.19.048
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Effect of 1-MCP coupling with ethylene adsorbent treatment on storage quality and physiological of blueberry
CAO Sen, MA Chao, LONG Xiao-bo, JI Ning, YANG Xiu-zhong, YANG Fei-zhen, MA Li-zhi, WANG Rui
2017(19):265-271. DOI:10.13386/j.issn1002-0306.2017.19.049
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Effect of UV-B irradiation on fruit quality and flavonol accumulation of postharvest grape berry
FANG Fang, WANG Feng-zhong
2017(19):272-277. DOI:10.13386/j.issn1002-0306.2017.19.050
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Effects of different freezing and thawing methods on pork quality
HU Xin, YAO Ya-ming, WANG Peng, TU Kang
2017(19):278-283. DOI:10.13386/j.issn1002-0306.2017.19.051
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Effect of ultra low temperature freezing on the shell cracking rate of Portunus trituberculatus
YU Hai-xia, YANG Shui-bing, YANG Zhi-jian, LI Yuan, WANG Li-ping, HU Ya-qin
2017(19):284-288. DOI:10.13386/j.issn1002-0306.2017.19.052
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Effects of zhiqi fungal substance from different fermentation time on immune function of immunodeficiency mice
RUAN Ming, YU Bin, HUO Guang-ming, ZHANG Li-yang, ZHOU Hong-xia
2017(19):289-292. DOI:10.13386/j.issn1002-0306.2017.19.053
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Protection of Lonicera caerulea ‘Beilei'anthocyanins on oxidative injury of mice induced by ethanol
ZHOU Li-ping, ZHANG Yue, WANG Hua, LI Meng-sha, HE Dan-rao, DU Feng-guo
2017(19):293-297. DOI:10.13386/j.issn1002-0306.2017.19.054
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Effects of methionine on plasma biochemical parameters and intestinal digestive and absorptive function in intrauterine growth-retarded weanling piglets
SU Wei-peng, ZHANG Hao, YING Zhi-xiong, LI Yue, ZHOU Le, ZHANG Li-li, WANG Tian
2017(19):298-303. DOI:10.13386/j.issn1002-0306.2017.19.055
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Preservation mechanism and applications of biological preservatives
WANG Xiao-meng, JIANG Yun, SUN Zhi-lan, LIU Fang, WANG Dao-ying, ZHANG Xin-xiao, ZHU Yong-zhi, XU Wei-min
2017(19):304-310. DOI:10.13386/j.issn1002-0306.2017.19.056
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Research progress in development and utilization of animal liver protein resources
WANG Li, ZHANG Kun, CHEN Lin, ZOU Ye, WANG Dao-ying
2017(19):311-315. DOI:10.13386/j.issn1002-0306.2017.19.057
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Research progress in starch micro-architecture and crystal transformation
KANG Yu-jie, JIA Xiang-ze, ZHENG Shao-ting, SUN Si-wei, CHEN Jing-yan, GUO Ze-bin
2017(19):316-322. DOI:10.13386/j.issn1002-0306.2017.19.058
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Research progress in preparation, properties and staple food processing of potato powder
XU Zhong, WANG Sheng-nan, ZHAO Dan, YANG Ping
2017(19):322-326. DOI:10.13386/j.issn1002-0306.2017.19.059
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Protein oxidation in meat induced by cooking and its influence on quality of meat and human health
HU Lv-lin, REN Si-jie, SHEN Qing, CHEN Jian-chu, YE Xing-qian
2017(19):327-331. DOI:10.13386/j.issn1002-0306.2017.19.060
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Research progress in c AMP from red jujube
DAI Wen-ting, WANG Yong-gang, YANG Hui, JIA Wen-ting, WU Hong, JIN Xin-wen, WU Hong-bin
2017(19):332-336. DOI:10.13386/j.issn1002-0306.2017.19.061
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Study on the methods of detection of pesticides residue in fruits and vegetables based on surface enhanced raman scattering
HAN Yu, ZHU Li-ya, CHEN Wen, LIU Dong-li
2017(19):337-341. DOI:10.13386/j.issn1002-0306.2017.19.062
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Health-care and nutritional function of Toona sinensis and the development of its products
YIN Xue-hua, WANG Feng-na, XU Yu-qin, LIAO Xian-yan, HUANG Jun-yi
2017(19):342-345. DOI:10.13386/j.issn1002-0306.2017.19.063
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Research progress on application of Caenorhabditis elegans in function evaluation of lipid-lowering bioactive substances
FENG Ya-fang, MI Sheng-quan
2017(19):346-351. DOI:10.13386/j.issn1002-0306.2017.19.064
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