Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Fermented Wheat Bran on Dietary Fiber Composition and Baking Characteristics of Bread
ZHANG Feng-wen, YANG Wen-dan, ZHANG Bin-le, TANG Xiao-juan, LIANG Li, ZOU Qi-bo, ZHENG Jian-xian, HUANG Wei-ning, Omedi Jacob Ojobi
2019, 40(5):1-6,11. DOI: 10.13386/j.issn1002-0306.2019.05.001
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Study on the Double-layer Embedment of Probiotic Lactobacillus paracasei R8
WU Jun-lin, LI Man-sha, BAI Jian-ling, MO Shu-ping, ZHANG Ju-mei, WU Qing-ping
2019, 40(5):7-11. DOI: 10.13386/j.issn1002-0306.2019.05.002
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Detection of Benzo (a) pyrene based on PC-12 Electrochemical Cell Sensor
CHEN Jia-hui, XIAO Lu-yao, SHEN Lei, CAO Lu, JIANG Dong-lei
2019, 40(5):12-16,22. DOI: 10.13386/j.issn1002-0306.2019.05.003
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Analysis of Active Components and Antioxidant Activity of Aqueous Extract of Gastrodia elata
CHEN Chen, LIN Bei-bei, XU You-mei, LI Xin-xin, ZHOU Tian-hua, LIU Xiang, SUN Hai-yan, HU Hong-zhong, ZHENG Hong-xing
2019, 40(5):17-22. DOI: 10.13386/j.issn1002-0306.2019.05.004
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Characteristics of Antarctic Krill Protein Enzyme-hydrolysates
HUANG Yan-qing, LU Jian-xue, GONG Yang-yang, LIU Zhi-dong, HUANG Hong-liang, TANG Bao-jun, WANG Shuai-jie, SHENG Wen-quan
2019, 40(5):23-30. DOI: 10.13386/j.issn1002-0306.2019.05.005
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Study on Water Retention and Pyrolysis Products of Carboxymethyl Tobacco Leaf Polysaccharide
AI Lv-ye, FENG Xue-yan, PAN Ting-ting, ZHANG Hao, SONG Jing, JI Xiao-ming
2019, 40(5):31-36. DOI: 10.13386/j.issn1002-0306.2019.05.006
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Influence of Steaming Time on Color, the Content of Soluble Substance and Sugar in Polygonatum kingianum
LIU Ming-yan, FENG Ya-juan, HUANG Qiu-zheng, LIU Pin-hua
2019, 40(5):37-41,47. DOI: 10.13386/j.issn1002-0306.2019.05.007
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Effects of Constant Fermentation Temperatures on Physicochemical Properties of Fermented Yak Meat Sausage
DING Xi, TANG Shan-hu, LI Si-ning, MO Ran, XIAO Ting
2019, 40(5):42-47. DOI: 10.13386/j.issn1002-0306.2019.05.008
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Quality Analysis and Evaluation of Taoling Sanwei Pepper, Knit Line No.1 Line Pepper and Bola Tianjian Pod Pepper
CUI Gui-juan, KANG Ling-tao, LIU Wei, YUAN Hong-yan, XIE Qiu-tao, ZHANG Qun, HU De-yi, LI Gao-yang
2019, 40(5):48-52,60. DOI: 10.13386/j.issn1002-0306.2019.05.009
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Synthesis of Oleanolic Acid-1-deoxynojirimycin Derivatives and Its Inhibition on α-glucosidase Activity
LIN Ping, WANG Meng, ZENG Fan-xin, YIN Zhong-ping, LU Tao, CHEN Ji-guang, SHANGGUAN Xin-chen, PENG Da-yong
2019, 40(5):53-60. DOI: 10.13386/j.issn1002-0306.2019.05.010
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Analysis of the Composition of Coix Seed Oil in Guizhou and Its Effect on the Activity of Osteoclast
WEI Yong-zhong, ZHOU Ying, ZHAO Dan, YANG Xiao-qin, SHI Qian, WANG Hui-juan, FENG Ting-ting
2019, 40(5):61-65,70. DOI: 10.13386/j.issn1002-0306.2019.05.011
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Effect of Gliadin Subcomponents with Different Dissolution Characteristics on the Characteristics of Steamed Bread Dough
YU Guo-li, LIU Chang-hong, JIA Feng, WANG Jin-shui
2019, 40(5):66-70. DOI: 10.13386/j.issn1002-0306.2019.05.012
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Active Components and Antioxidant Activities of Four Kinds Small Berry Juices
WANG Chun, GAN Qing-meng, MENG Fei, YANG Jie-ru, YAN Hai-ying, JIANG Xiao-lu
2019, 40(5):71-76. DOI: 10.13386/j.issn1002-0306.2019.05.013
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Study on the 3D Printing Formability of Chocolate with Chinese Medicine Functional Factor
XIAO Jun-yong, ZHAN Mi-qin, CONG Ren-huai, HU Ming-hua, MA Fang-li, WAN Ying
2019, 40(5):77-82. DOI: 10.13386/j.issn1002-0306.2019.05.014
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Effect of Drying Methods on the Quality Characteristics of Boletus albus Peck and Termitomyces albuminosus
ZHAO Dan, XU Qian-ru, MA Yin-song, WAN Li-na, ZHAO Dong-lin, MA Ji-wei, PAN Man
2019, 40(5):83-86,92. DOI: 10.13386/j.issn1002-0306.2019.05.015
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Analysis of Main Nutritional Componets in Hellgrammites and Its Anti-Diuretic Effect
SHI Yan-cheng, REN Yan, LIU Hai-bo, GU Jian, CAO Cheng-quan
2019, 40(5):87-92. DOI: 10.13386/j.issn1002-0306.2019.05.016
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Compound Additives Proportion and Quality Evaluation of Frozen Tofu
LI Liang, ZHOU Yan, MA Chun-fang, LIU Ru-cui, LIU Jun, TIAN Tian, WU Chang-ling, WANG Zhong-jiang, JIANG Lian-zhou
2019, 40(5):93-98,107. DOI: 10.13386/j.issn1002-0306.2019.05.017
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Effect of Drying Rate on Cytochemical Localization of Phenolic Substance and Polyphenol Oxidase and Browning in Thompson Seedless Grape
LI Xiao-li, WANG Cheng, ZHU Jing-rong, HE Qiong, LIU Feng-juan
2019, 40(5):99-107. DOI: 10.13386/j.issn1002-0306.2019.05.018
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Antioxidant Activity of Flavonoids Fractionation Extracts from Sedum aizoon L.
CAI Dong-bao, SHI Yue, MA Jiao, XIONG Shuang-li
2019, 40(5):108-113,123. DOI: 10.13386/j.issn1002-0306.2019.05.019
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Effect of High Hydrostatic Pressure and High Temperature Short Time Treatment on the Microbial and Quality Characteristics of Green Compound Fruit and Vegetable Juice
ZHAO Xiao-dan, LIU Xia-yan, CHEN Fang, WANG Yong-tao, ZHAO Liang, WU Xiao-meng, LIAO Xiao-jun
2019, 40(5):114-123. DOI: 10.13386/j.issn1002-0306.2019.05.020
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Isolation and Identification of Microorganism with High Producing Lactase Activity from Yark Yoghourt Cheese and Its Enzymatic Properties
LU Yun-biao, WANG Ying-tong, LI Xue-wei, LIU Xiao-dong, ZHAO Feng-chun, TIAN Yuan
2019, 40(5):124-129. DOI: 10.13386/j.issn1002-0306.2019.05.021
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Effect of D- (+) -3-Phenyllactic Acid against Listeria monocytogenes 10403s on Cell Membrane Integrity and Permeability
HUANG Yun-po, SUN Jing, MEI Hong-xia, LIU Jian-chun
2019, 40(5):130-135,143. DOI: 10.13386/j.issn1002-0306.2019.05.022
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Heterologous Expression and Activity Study of a Novel Sialic Acid Aldolase Gene Derived from Pedobacter heparinus
GUO Juan, CAO Cui, LI Yu-quan, LIU Li, Josef Voglmeir
2019, 40(5):136-143. DOI: 10.13386/j.issn1002-0306.2019.05.023
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Effects of Surface Layer Proteins of Lactobacillus acidophilus KLDS1.0901 on Its Adhesion Characteristics
ZHAN Meng, LI Hui-zhen, WANG Na-na, JIAO Wen-shu, HUO Gui-cheng
2019, 40(5):144-150. DOI: 10.13386/j.issn1002-0306.2019.05.024
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Breeding and Performance Test of Fermentation Bacteria for Jackfruit Wine
LIANG Yu-wei, HUANG He, HUANG Jun-mei, LI Ying-zhi, YE Chun-hai, ZHONG Sai-yi
2019, 40(5):151-156. DOI: 10.13386/j.issn1002-0306.2019.05.025
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Environmental Stresses Tolerance and Biofilm Control of Cold Induced Staphylococcus aureus
ZHU Meng-jiao, QIAO Jia-ju, LU Zhao-xin, LV Feng-xia, ZHAO Hai-zhen, ZHANG Chong, BIE Xiao-mei
2019, 40(5):157-162. DOI: 10.13386/j.issn1002-0306.2019.05.026
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Optimization of Extraction Technology and Antioxidant Activity of Red Pigment from Two Different Species of Pitaya Peel
ZHANG Ling-bang, SHAO Ling, HU Sun, YANG Yu-ling, LIANG Jia-jia, LING Jun
2019, 40(5):163-169,175. DOI: 10.13386/j.issn1002-0306.2019.05.027
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Optimization of Processing Technology of Surimi and Sweet Potato Crisps by Microwave Puffing
SHEN Qiu-xia, HU Yong-zheng, WANG Xiao-jun, XU Chi, YANG Xue, FU Qun-mei, ZHOU Zi-yi, LU Chao-ting, HUANG Jing, LI Ming-yuan
2019, 40(5):170-175. DOI: 10.13386/j.issn1002-0306.2019.05.028
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Optimization of Extraction Technology of Visceral Metallothionein from Patinopecten yessoensis
MENG Chun-ying, LI Ting-ting, HUANG Li-ying, LI Le, CHEN Si, XU Dan, ZHANG Xiao-jun
2019, 40(5):176-181. DOI: 10.13386/j.issn1002-0306.2019.05.029
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Optimization of Microencapsulation of Flavonoids from Red Raspberry Seeds and Its Simulated Gastrointestinal Digestion in Vitro
JI Xiu-feng, LV Chang-xin, LU Yu, ZHANG Hai-yan, YU Yong-bo, ZHAO Yu-mei, WANG Gui-hong, LI Jian-rong
2019, 40(5):182-187. DOI: 10.13386/j.issn1002-0306.2019.05.030
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Study on Immobilized Lysozyme and Enzymatic Properties of Surface-deacetylated Chitin Granules
ZHANG Yong-qin, XU Wen-ting, XING Ming-xia, ZHANG Feng-guo, WANG Yu-xiao, DAI Ji-shun, MAO Xiao-yi
2019, 40(5):188-192,200. DOI: 10.13386/j.issn1002-0306.2019.05.031
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Optimization of Fermentation Process of Gegen Wine by Fuzzy Mathematics Combined with Response Surface Methodology and Analysis of Its Aroma Components
WEI Jin-song, XU Zhou, HUANG Xian-long, ZHANG Chao
2019, 40(5):193-200. DOI: 10.13386/j.issn1002-0306.2019.05.032
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Optimization of the Extraction of Chlorogenic Acid from Honeysuckle with Ultra-high Pressure Treatment by Response Surface Methodology
PU Na-na, WANG Cheng-zhong, LI Dong-rong
2019, 40(5):201-206. DOI: 10.13386/j.issn1002-0306.2019.05.033
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Optimization of Extraction Technique and Structure Characterization of Cellulose from Corn Bran
ZHOU Jin-kun, YIN Zhi-hui, ZHAO Wei
2019, 40(5):207-212. DOI: 10.13386/j.issn1002-0306.2019.05.034
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Food Safety Evaluation of Dendrobium huoshanense Stems
SHANG Zhen-zi, QIAN Ming-xue, ZHANG Qi-jun, LU Run-zhang, LUO Jian-ping
2019, 40(5):213-218,258. DOI: 10.13386/j.issn1002-0306.2019.05.035
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Preliminary Identification of Key Off-flavor in Thermal Treatment Watermelon Juice
YANG Xiao, LIU Ye, HU Die, ZHENG Ying-ying, HUANG Si-yao, SONG Huan-lu
2019, 40(5):219-224. DOI: 10.13386/j.issn1002-0306.2019.05.036
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Simultaneous Determination of 19 Kinds of Plant Growth Regulator Residues in Berries and Melons by Liquid Chromatography-Tandem Mass Spectrometry
ZHANG Wen, QIU Guo-yu, WANG Xiao-qiao, YAN Jun, CHEN Ting, WU Fu-xiang
2019, 40(5):225-232. DOI: 10.13386/j.issn1002-0306.2019.05.037
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Principal Component Analysis of Quality Indexes of Different Varieties of Actinidia arguta
MA Yun, WANG Xiao-cheng, MU Yi-jun, YANG Fei-fei, GAO Jing-le, CHU Qian-qian, HUANG Xiao-jie
2019, 40(5):233-238. DOI: 10.13386/j.issn1002-0306.2019.05.038
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Analysis of the Content of “Golden Flower” in Fuzhuan Tea in Shaanxi Province
YAN Ye, ZOU Li, SHU Jing, TANG Xin, FAN Cheng, LEI Lan-lan
2019, 40(5):239-243,248. DOI: 10.13386/j.issn1002-0306.2019.05.039
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Quantitative Analysis of Three Individual Sterols in Phytosterol by HPLC-UV
FENG Wen-huan, WU Zheng-zhang, ZHANG Peng, CHANG Ming, JIN Qing-zhe, WANG Xing-guo
2019, 40(5):244-248. DOI: 10.13386/j.issn1002-0306.2019.05.040
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Comparative Analysis of Volatile Components and Key Flavor Compounds of Basswood and Bagging Auricularia auricula
LI Xiang, DENG Jie, XU Hong, WANG Qiu-guo, YANG Yu-jing, TANG Ying-qi, LIU Da-yu
2019, 40(5):249-252,269. DOI: 10.13386/j.issn1002-0306.2019.05.041
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Fresh-keeping Effect of Hyaluronic Acid Coating Combined with Superchilling Storage on Fresh-cut Common Carp (Cyprinus carpio)
GUO Li, CONG Xin-yuan, WANG Peng, ZHOU Feng-chao, CHAI Yun-lei, GUO Yan-li, JIANG Zhe, MAO Yu-zhu
2019, 40(5):253-258. DOI: 10.13386/j.issn1002-0306.2019.05.042
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Effects of Putrescine on Physiological Quality and Antioxidant Capacity of Mechanically Injured Green Bell Pepper
WANG Yun-xiang, GU Si-tong, ZUO Jin-hua, GAO Li-pu, HU Wen-zhong, WANG Qing, JIANG Ai-li
2019, 40(5):259-263. DOI: 10.13386/j.issn1002-0306.2019.05.043
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Optimization of Purification by Macroporous Resin and Hepatoprotective Effect of Triterpenes from Trametes orientalis against Alcohol Induced Liver Injury in Mice
ZHENG Yi, LI Yong, FAN Jing, WANG Yu-chen-ming
2019, 40(5):264-269. DOI: 10.13386/j.issn1002-0306.2019.05.044
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Protective Effects of Sporoderm-broken Spore Powder of Haematococcus pluvialis on Alcoholic Liver Injury in Mice
WEI Fen-fen, WANG Wen-juan, HE Qing-hua, ZHANG Bo
2019, 40(5):270-274. DOI: 10.13386/j.issn1002-0306.2019.05.045
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Application of Fluorescent Quantitative PCR in Predictive Microbiology
NIU Ben, HONG Bin, MU Li-li, LIU Hai-quan, PAN Ying-jie, ZHAO Yong
2019, 40(5):275-282. DOI: 10.13386/j.issn1002-0306.2019.05.046
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Research Progress on Corruption Mechanism and Control Methods of Aquatic Products
YANG Fan, WAN Jin-qing, ZHANG Nan, XING Na
2019, 40(5):282-285. DOI: 10.13386/j.issn1002-0306.2019.05.047
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Research Progress on Sheep Placenta Peptide and Its Utilization
LI Zhi-zhong, SHI Ju-fen, CAI Ya-ling, LIU Tong, REN Hai-wei, FAN Wen-guang, ZHANG Bing-yun, WANG Ke-xin
2019, 40(5):286-290. DOI: 10.13386/j.issn1002-0306.2019.05.048
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Analysis on the Influence of Maillard Reaction on Quality Formation and Safety in Tea Processing
WANG Hui, LEI Pan-deng, LIU Ya-qin, ZHOU Han-chen, HUANG Jian-qin
2019, 40(5):291-294,299. DOI: 10.13386/j.issn1002-0306.2019.05.049
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Research Progress of Pulsed Light Sterilization Technology in Preservation of Food
WU Kai-wei, CAI Wen-qi, ZHANG Cheng-dong, ZHU Li-jie, WANG Bo, YANG Li-na, MA Tao
2019, 40(5):295-299. DOI: 10.13386/j.issn1002-0306.2019.05.050
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Research Progress in Identification of Meat Authenticity based on Peptide Biomarker Technology
ZHOU Guang-yun, MEI Na-na, QIAN Li-yan, ZHANG Wen-wen, FAN Yu-mei, WANG Dong-liang, ZHOU Xiang-shan, QIN Yu-feng
2019, 40(5):300-305. DOI: 10.13386/j.issn1002-0306.2019.05.051
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Research Progress of Sialyltransferases Stemmed from Microorganisms
SONG Meng-di, ZENG Jie, JIA Tian, ZHANG Rui-yao, HU Ya-jie, GAO Hai-yan, SU Tong-chao, MENG Ke-xin, LI Guang-lei, SUN Jun-liang, LIANG Xin-hong
2019, 40(5):305-310. DOI: 10.13386/j.issn1002-0306.2019.05.052
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Research Progress on Key Molecular Mechanism of High Yield Glutamic Acid Fermentation by Corynebacterium glutamicum
YANG Yang, ZHANG Miao-miao, GAO Yue, GUO Xiao-peng, LI Wen-jian, LENG Fei-fan, LU Dong
2019, 40(5):311-315,321. DOI: 10.13386/j.issn1002-0306.2019.05.053
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Research Progress on Main Active Constituents and Healthcare Function of Ya'an Tibetan Tea
HU Yan
2019, 40(5):316-321. DOI: 10.13386/j.issn1002-0306.2019.05.054
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Research Progress on Extraction and Purification Methods of Tea Polyphenols and Its Functional Activities
YANG Xin, CHEN Li, LU Hong-mei, YANG Shuang-quan, AN Jia-jing
2019, 40(5):322-328,332. DOI: 10.13386/j.issn1002-0306.2019.05.055
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Current Status and Policy Recommendations of Foods for Special Medical Purpose Industry in China
WANG Wen-yue, XU Xin, XU Tong-cheng, ZHANG Hui, JIA Jing-dun
2019, 40(5):329-332. DOI: 10.13386/j.issn1002-0306.2019.05.056
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Research Progress of Extraction and Function of Microalgae Oil
LIU Yi-lin, CHEN Hong-pei, GONG Shi-yu, PAN Yu-yang, ZENG Feng, LIU Bin
2019, 40(5):333-337,342. DOI: 10.13386/j.issn1002-0306.2019.05.057
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Postharvest Disease of Sweet Cherry, Quality Change during Storage and Its Antisepesis and Preservation Technology
SUN Xiao-yuan, HU Wen-zhong, LIU Cheng-hui, CHEN Chen, SONG Lu-zhe, LAO Ying, GUAN Qing-xin
2019, 40(5):338-342. DOI: 10.13386/j.issn1002-0306.2019.05.058
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Electron Spin Resonance Technology and Its Applications Progress in the Detection of Food Lipid Oxidation
SHI Shuo, YU Xin-miao, ZHANG Xin-xin, WANG Hao, XIA Xiu-fang
2019, 40(5):343-351. DOI: 10.13386/j.issn1002-0306.2019.05.059
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