Science and Technology of Food Industry

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2022, 43(14)
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2022, 43(14)
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Composition Differences of Procyanidins in Chestnut Shell and Pellicle before and after Digestion Based on in Vitro Digestion Model
LI Haonan, HUANG Xiaomin, FANG Yihe, XIAO Wenxin, ZHANG Ziqin, YANG Fang
2022, 43(14):1-9. DOI: 10.13386/j.issn1002-0306.2021100011
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Application Research of NIR Technology on the Fast Quantification of the Key Quality Indicators of Antarctic Krill Oil
MIAO Junkui, ZHANG Yating, JIN Yongpei, LIU Xiaofang, YU Yuan, LENG Kailiang, YANG Zengguang, JIANG Yongyi
2022, 43(14):10-17. DOI: 10.13386/j.issn1002-0306.2021120098
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Thermal Stability of Fish Flavored Maillard Reactant Microcapsules Based on Catfish Head and Fish Steak
YU Deyang, MA Lizhen
2022, 43(14):18-26. DOI: 10.13386/j.issn1002-0306.2021090076
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Structural Characteristics of Bovine Bone Collagen under Different Extraction Processes
REN Geyi, MA Xuelian, PAN Li, QI Haiwen, BING Malacuo, ZHANG Shuyao, YAN Haiyan
2022, 43(14):27-33. DOI: 10.13386/j.issn1002-0306.2021090282
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Carboxymethylation Modification and Properties of Dietary Fiber from Rosa sterilis Pomace
SU Jingcheng, LI Han, FAN Fangyu
2022, 43(14):34-42. DOI: 10.13386/j.issn1002-0306.2021090305
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Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
LIU Yongyi, LIN Hua, YANG Chao, ZHANG Junbei, PENG Bangzhu
2022, 43(14):43-51. DOI: 10.13386/j.issn1002-0306.2021090353
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Effects of Different Rare Earth Ions on the Gel Properties of Sodium Alginate
CHEN Chunmei, FU Yu, ZHUANG Xiaowen, XU Jiachao, GAO Xin, FU Xiaoting
2022, 43(14):52-58. DOI: 10.13386/j.issn1002-0306.2021100019
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Research on the Application of the Consumer Check-all-that-apply and Hedonic Test in the Sensory Profiling of Herbal Near-water Beverages
CHEN Yuezhang, ZENG Ming, CHOU Jiandong, ZENG Hui, ZHU Baoqing, LIU Ruojin, SONG Hao
2022, 43(14):59-68. DOI: 10.13386/j.issn1002-0306.2021100114
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Study on Basic Structure and Antioxidant Activity of Polysaccharides from Three Edible Fungi
XIANG Ruiqi, XIE Feng, TAN Hong, LI Zhanbin, SUN Xiaohong
2022, 43(14):69-76. DOI: 10.13386/j.issn1002-0306.2021100170
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Thermal Stability of Ginkgolic Acids and Thermal Decomposition Kinetics of Ginkgolic Acid C15:1
LI Yuanyuan, CHEN Xiaofeng, YANG Xiaoming, LI Fengnan
2022, 43(14):77-84. DOI: 10.13386/j.issn1002-0306.2021100297
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Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton
CEN Nanxiang, LIU Chencheng, CHEN Gu, SANG Xiaohan, FU Wanli, LIU Yafu, WANG Jiamei
2022, 43(14):85-93. DOI: 10.13386/j.issn1002-0306.2021100306
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Effect of Radical Graft Modification on Emulsifying Stability of Whey Protein Isolate
LIN Jiayi, ZHENG Jiachun, LI Yan, XIE Xin'an, LI Lu
2022, 43(14):94-100. DOI: 10.13386/j.issn1002-0306.2021110006
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Rheological Properties and Structural Characterization of Konjac Glucomannan/Arabic Gum Composite Hydrosol
JI Xiaoying, HUANG Yang, HU Xi, ZHANG Wei, ZHANG Di, ZHANG Jiawei, LI Dongliang
2022, 43(14):101-109. DOI: 10.13386/j.issn1002-0306.2021110086
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Research on Microwave Drying Characteristics and Kinetic Model of Green Bananas
SHEN Suqing, XU Yayuan, LI Dajing, ZHANG Zhongyuan, XIAO Yadong, NIE Meimei, LIU Chunju, ZHENG Tiesong
2022, 43(14):110-117. DOI: 10.13386/j.issn1002-0306.2021110276
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Effect of Salt and Sodium Caseinate on Quality of Quinoa Dough and Noodle
SHANG Qi, ZHAO Baotang, DING Xianxian, ZHANG Wenwei, YANG Fumin
2022, 43(14):118-126. DOI: 10.13386/j.issn1002-0306.2021120247
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Effects of Walnut Pulp on the Cultivation Characteristics and Anti-hypoxia Potential of Lactobacillus rhamnosus Enriched with Selenium
LI Yinghui, XU Fengqin, LIU Guanwen, QU Wenjuan, MA Haile, Aniqa ZIA, SHI Junling
2022, 43(14):127-137. DOI: 10.13386/j.issn1002-0306.2021100162
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Synergistic Inactivation Effects and Mechanisms of Plasma-Activated Water Combined with Phenyllactic Acid against Escherichia coli O157:H7
ZHAO Dianbo, WANG Shaodan, ZHENG Kaixi, XIANG Qisen, WANG Bohua, ZHANG Qifan
2022, 43(14):138-143. DOI: 10.13386/j.issn1002-0306.2021110116
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Spatiotemporal Characteristics of Air Microbial Community Structure in Daqu Manufacture Environment Explored by Culture-dependent and Culture-independent Methods
LIU Yingjie, HUANG Jun, TANG Huifang, ZHANG Suyi, DONG Yi, WANG Chao, WANG Xiaojun, WU Chongde, JIN Yao, ZHOU Rongqing
2022, 43(14):144-154. DOI: 10.13386/j.issn1002-0306.2021110261
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Preparation of Potato Green Tea Sugar-free Chiffon Cake
TIAN Jie, SUN Ruilin, LI Junhua, QIAN Zhiwei
2022, 43(14):155-162. DOI: 10.13386/j.issn1002-0306.2021090024
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Optimization of Enzymatic Hydrolysis Process of Immune Active Peptide in Chub Mackerel
LIAO Huiqi, CAO Shaoqian, YANG Hua, QI Xiangyang
2022, 43(14):163-170. DOI: 10.13386/j.issn1002-0306.2021090087
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Optimization of the Enzymatic Acylation Reaction Conditions of Vitis davidii Malvidin
CAI Aili, HUANG Mingyong, WANG Zheng, GUO Yabo, ZHAO Qian, DENG Jiehong
2022, 43(14):171-177. DOI: 10.13386/j.issn1002-0306.2021090328
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Optimization of the Formula of Potato Steamed Bread
CAO Geng, WEN Chengrong, CHEN Xueting, HU Bingbing
2022, 43(14):178-184. DOI: 10.13386/j.issn1002-0306.2021090330
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Optimization of Cellulase Synergistic Ultrasonic-Assisted Extraction of Polysaccharide from Glehniae Radix and Its Physicochemical Properties and Immunomodulatory Activity
JING Yongshuai, YUAN Xinru, DAI Lixia, ZHANG Ruijuan, ZHANG Hao, ZHENG Yuguang, WU Lanfang
2022, 43(14):185-193. DOI: 10.13386/j.issn1002-0306.2021100033
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Optimization of Extraction Process of Tea Protein by Mixed Reverse Microemulsion System
ZHANG Yang, DAI Cheng, TAN Ziming, LI Lu, LI Yan, XIE Xin'an
2022, 43(14):194-203. DOI: 10.13386/j.issn1002-0306.2021100122
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Optimization of the Enzymatic Hydrolysis Process of Acer truncatum Seed Meal by Response Surface Methodology and the Functional Characteristics of the Polypeptide Obtained
BI Xiaojuan, WEI Liang, YANG Huiying, YU Xinxin, PU Duowen, LU Qi, ZU Yuangang
2022, 43(14):204-214. DOI: 10.13386/j.issn1002-0306.2021100138
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Optimization of Extraction Process and Characteristics of Dietary Fiber Complex in Recipes of Longevity People in Guangxi
SHI Fengcui, YU Xiaohan, HAN Kunchen, ZHENG Wenxuan, LI Ruiding, SONG Yao, LIAO Yanting, LI Quanyang
2022, 43(14):215-223. DOI: 10.13386/j.issn1002-0306.2021100163
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Optimization of Extraction Process of Flavonoids from Water Chestnut Shell and Effect on Anti-tumor Cell Proliferation Activity
LEI Qiuqi, YE Shijie, HUANG Yongkang, YANG Guo, ZHOU Min, WANG Hongxun, WANG Limei
2022, 43(14):224-232. DOI: 10.13386/j.issn1002-0306.2021100178
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Optimization of Extraction Process and Composition Analysis of Essential Oil from Citrus reticulata Blanco cv. Manau Gan Based on Steam Distillation
SONG Xue, WANG Zengbin, BAO Junwen, PANG Tonghui, LU Zhoumin
2022, 43(14):233-242. DOI: 10.13386/j.issn1002-0306.2021100182
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Optimization of Ultrasound-Assisted Extraction of Cyclic Adenosine 3',5'-Monophosphate from Xinjiang Jujube by Deep Eutectic Solvent
ZHANG Xue, LIU Ya, LIU Xiumin, SHAN Chunhui
2022, 43(14):243-250. DOI: 10.13386/j.issn1002-0306.2021100308
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Optimization of Extraction Process and Simultaneous Content Determination for Quality Marker from Rosa roxburghii
WANG Tao, LI Liangqun, YAN Yanfang, TIAN Qiang, CHEN Faju, TAN Yunfei, YANG Juan, PENG Mei, YANG Lishou, LUO Zhongsheng, LI Qiji, YANG Xiaosheng
2022, 43(14):251-260. DOI: 10.13386/j.issn1002-0306.2021110095
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Optimization of Ultrasound-Assisted Three-phase Partitioning Simultaneous Extraction of Allicin and Polysaccharide from Garlic
SHI Jitong, SUN Yu, JIANG Xinyang, LIU Lanling, YAN Peizheng, LI Jia, PU Gaobin, ZHAO Dongsheng
2022, 43(14):261-267. DOI: 10.13386/j.issn1002-0306.2022010284
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Preparation and Properties of Modified Scallop Shell Powder and Chitosan Composite Film
JI Dengjie, XU Yineng, YANG Wei, MA Jie, WANG Lei, CHEN Li
2022, 43(14):268-275. DOI: 10.13386/j.issn1002-0306.2021110118
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Preparation of Royal Jelly Effervescent Tablets and Determination of 10-HDA Dissolution
SHEN Wen, WU Lixin, LIU Shuxing, YAN Mengyao
2022, 43(14):276-282. DOI: 10.13386/j.issn1002-0306.2021100180
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Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology
Gulnazar Sireyil, HUANG Wenshu, Alida Sultanmamat, FENG Zuoshan, Aygul Alim
2022, 43(14):283-292. DOI: 10.13386/j.issn1002-0306.2021100313
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Bioaccessibility of Cadmium in Common Vegetables in Typical Environmental High Cadmium Region and the Health Risk Assessment
XU Feifei, LI Yueqi, LIN Jun, LAI Yuefei, LI Ziyin, LIN Xiuqin, CHEN Yingsi, WU Weiliang, YANG Xingfen
2022, 43(14):293-300. DOI: 10.13386/j.issn1002-0306.2021090114
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Quantitative Evaluation of Supervision Sampling Efficiency of Food Safety in China
LI Taiping, BO Huimin
2022, 43(14):301-310. DOI: 10.13386/j.issn1002-0306.2021100174
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Evaluation of Measurement Uncertainty for the Determination of Pyridaben and Other Nine Pesticide Residues in Tea by Gas Chromatography-Mass Spectrometry
LI Jun, CAI Tao, DAI Hongjing, SU Meicheng, ZHU Yuan, WANG Zhen
2022, 43(14):311-322. DOI: 10.13386/j.issn1002-0306.2021090073
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Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide
WU Haitao, ZHANG Yiwei
2022, 43(14):323-328. DOI: 10.13386/j.issn1002-0306.2021090359
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Construction of Quantitative Evaluation Model of Baoqing Guiding Black Tea Based on Chromatic Aberration Analysis
DU Shaolong, ZHOU Zhimei, LEI Yalan, LI Jin, TIAN Rongji, TANG Han
2022, 43(14):329-335. DOI: 10.13386/j.issn1002-0306.2021100164
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Analysis of Major Quality Characteristics and Volatile Components of Blueberry Honey
YANG Minghua, XIE Daohao, ZHANG Xin, KUANG Haiou, LI Xue, TAN Xia, DONG Kun, LI Yahui
2022, 43(14):336-344. DOI: 10.13386/j.issn1002-0306.2021100197
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Comparision of Lipids and Volatile Flavor Components in Chinese Braised Pork in Brown Sauce with Different Sterilization Methods
CHEN Junyu, SUN Yuan, RAO Lei, ZHAO Liang, WANG Yongtao, LI Quanhong, WU Xiaomeng, LIAO Xiaojun
2022, 43(14):345-353. DOI: 10.13386/j.issn1002-0306.2021100300
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A Fluorescent Probe Based on Biological Matrix Carbon Dots for the Detection of Nitrite in Cured Meat Products
HUANG Yang, GAO Tianyi, ZHU Hongxing, SUN Chong, HAN Tingting, WANG Daoying, XU Weimin
2022, 43(14):354-361. DOI: 10.13386/j.issn1002-0306.2021110113
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Establishment of HPLC-MS/MS Method for Determination of Nine Diarrhoeal Shellfish Toxins
WANG Ting, LIANG Qiong, ZHAO Xiaoye, WANG Ru
2022, 43(14):362-370. DOI: 10.13386/j.issn1002-0306.2021110122
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Determination of 18 Sulfonamide Drugs Residues in Lateolabrax japonicus by High Performance Liquid Chromatography-Tandem Mass Spectrometry with Enhanced Solid Phase Extraction
WANG Dongpeng, YE Cheng
2022, 43(14):371-377. DOI: 10.13386/j.issn1002-0306.2021110162
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Antioxidant and Anti-aging Mechanism of Wall Broken Rape Pollen
FANG Huanle, ZHANG Jie, ZHAO Yuwen, HAN Ningjuan, WANG Weidong, LI Yuan
2022, 43(14):378-384. DOI: 10.13386/j.issn1002-0306.2021100200
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Sedative, Hypnotic and Anti-anxiety Effects of Lignans from Schisandra chinensis Vine Stem in Mice
CHEN Hongxu, YUAN Liwei, ZHANG Junxiong, WANG Wenxin, LIU Jiale, WANG Chunmei, SUN Jinghui, ZHANG Chengyi, LI He, CHEN Jianguang
2022, 43(14):385-391. DOI: 10.13386/j.issn1002-0306.2021100209
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Purification and Composition of Polysaccharides from Pseudostellaria heterophylla and Protective Effect on Raw 264.7 Cells Induced by LPS
XIE Meilin, XU Haiqing, LI Jingming, ZHA Daoxi, WANG Xueying, CHEN Yang, ZHU Qifa
2022, 43(14):392-400. DOI: 10.13386/j.issn1002-0306.2021100292
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Optimization of Formula of Brassica rapa L. and Hawthorn Compound Beverage and Its Effect on Exercise Endurance
ZHAO Yunlong
2022, 43(14):401-408. DOI: 10.13386/j.issn1002-0306.2022010246
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Research Progress of Microorganism Identification Methods and Functions in Fermented Food
YU Jian, SUN Jiadi, SUN Xiulan, HUANG Yaoguang, HUANG Heyang, LIU Zhongsi, ZHANG Yinzhi, JI Jian
2022, 43(14):409-416. DOI: 10.13386/j.issn1002-0306.2021050244
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Research Progress on Vanillin in Alcoholic Beverages
MO Xinliang, YANG Liang, TENG Mingde, ZHONG Yanxia, LI Fangxiang
2022, 43(14):417-426. DOI: 10.13386/j.issn1002-0306.2021060115
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Advances in Allergen Recognition of Bee Pollen and the Potential Application in Allergen Degradation by Microbial Fermentation
YIN Shuting, JIANG Yusuo, LI Qiangqiang, WU Liming
2022, 43(14):427-434. DOI: 10.13386/j.issn1002-0306.2021060122
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Advance on Nattokinase Microbial Production and Physiological Function
YAO Mingjing, YANG Yang, FAN Jing, ZHAO Xiangying, REN Likun, BIAN Xin, XING Tonglin, ZHU Pengyu, SUN Zhihui, ZHANG Na
2022, 43(14):435-444. DOI: 10.13386/j.issn1002-0306.2021070016
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Research Progress on Distribution, Forms and Preparation Methods of Ferulic Acid in Wheat
SONG Wei, XIN Jiaying, LU Xuechun, XIAO Jinghong, LI Yue
2022, 43(14):445-452. DOI: 10.13386/j.issn1002-0306.2021070224
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Interaction Mechanism between Tannic Acid and Protein and Its Effects on Physicochemical and Functional Properties of Protein
SHI Changbo, SUN Xinmeng, ZHAO Juyang, YUAN Huiping
2022, 43(14):453-460. DOI: 10.13386/j.issn1002-0306.2021070225
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Research Progress of Fermented Bee-products
ZHAO Tong, WANG Xuan, WU Liming, YAN Sha, LU Huanxian, ZHAO Hongmu, XUE Xiaofeng
2022, 43(14):461-466. DOI: 10.13386/j.issn1002-0306.2021070251
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Recent Advances in the Application of Oleogel as Fat Replacers in Meat Products
YUAN Dongxue, CHANG Jingyao, YIN Yongchao, KONG Baohua, LIU Qian
2022, 43(14):467-474. DOI: 10.13386/j.issn1002-0306.2021070277
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Research Progress of Microorganisms in Pickles and Their Relationship with Flavor and Quality of Products
LI Tong, WU Rina, ZHANG Qisheng, WANG Fangfang, LIU Chunli, DING Ruixue, YAN Danli, WU Junrui
2022, 43(14):475-483. DOI: 10.13386/j.issn1002-0306.2021070300
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Research Progress on Quality Improvement of Rice Bread
HE Yinyuan, CUI Yuxuan, CHEN Fenglian, LI Xinyang, DOU Xinlai, AN Ran, ZHANG Na
2022, 43(14):484-492. DOI: 10.13386/j.issn1002-0306.2021080201
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