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2020 Vol.41 Issue.6,
Published 25 March 2020

Processing Technology
Bioengineering
Safety Detection
Component Analysis
Food Chemistry
Food Chemistry
1 Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
JIANG Yiren, LI Tao, LIU Youming, XIONG Shanbai
2020 Vol. 41 (6): 1-7 [Abstract] ( 68 ) [HTML 1KB] [ PDF 2769KB] ( 88 )
8 Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality
YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong
2020 Vol. 41 (6): 8-15 [Abstract] ( 53 ) [HTML 1KB] [ PDF 3212KB] ( 78 )
16 Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme
WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan
2020 Vol. 41 (6): 16-24 [Abstract] ( 58 ) [HTML 1KB] [ PDF 4330KB] ( 76 )
25 Variations in the Contents of Glycerides, 3-Chloropropanol Esters and Glycidyl Esters in Rice Bran Oil with Different Acid Values during Alkali Refining
LIU Yulan, LI Zeze, CHEN Wenyan, ZHANG Jiafeng, MA Yuxiang
2020 Vol. 41 (6): 25-30 [Abstract] ( 15 ) [HTML 1KB] [ PDF 1902KB] ( 32 )
31 Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone
LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong
2020 Vol. 41 (6): 31-35 [Abstract] ( 18 ) [HTML 1KB] [ PDF 3234KB] ( 25 )
36 Preparation, Structural Characteristics and Antioxidant Activity of Polysaccharide-Iron Complex from Fritillaria ussuriensis
ZHANG Man, ZHANG Yu, XU Shaobo, ZHAO Hong, WANG Yuliang, ZHAO Zhimeng, MENG Fanling
2020 Vol. 41 (6): 36-42 [Abstract] ( 21 ) [HTML 1KB] [ PDF 4659KB] ( 36 )
43 Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang
2020 Vol. 41 (6): 43-50 [Abstract] ( 10 ) [HTML 1KB] [ PDF 2528KB] ( 20 )
51 Effect of Heat-Modified Starch from Laiyang Taro on the Formation and Stability of Emulsions
ZHANG Linlin, ZHU Yuzhu, JIANG Yang, DONG Bin, LI Dapeng, LI Feng
2020 Vol. 41 (6): 51-57 [Abstract] ( 20 ) [HTML 1KB] [ PDF 3978KB] ( 27 )
58 Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods
ZHENG Yi, HE Yahong, HE Jiguo
2020 Vol. 41 (6): 58-63 [Abstract] ( 69 ) [HTML 1KB] [ PDF 2146KB] ( 56 )
Bioengineering
64 Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning
2020 Vol. 41 (6): 64-71 [Abstract] ( 38 ) [HTML 1KB] [ PDF 3988KB] ( 49 )
72 Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng
2020 Vol. 41 (6): 72-78 [Abstract] ( 20 ) [HTML 1KB] [ PDF 2432KB] ( 51 )
79 Recombinant Expression and Enzymatic Characterization of Glucose Oxidase in Aconidial Aspergillus niger Strain
LIN Xiaotong, PAN Li, LUO Shiyu, WANG Bin
2020 Vol. 41 (6): 79-85 [Abstract] ( 13 ) [HTML 1KB] [ PDF 3900KB] ( 25 )
86 Antimicrobial Activities of Lactic Acid Bacteria and Staphylococcus xylosus against Clostridium perfringens
ZHANG Huan, LI Peijun, TIAN Xinglei, CHEN Qian, KONG Baohua
2020 Vol. 41 (6): 86-92 [Abstract] ( 18 ) [HTML 1KB] [ PDF 2466KB] ( 44 )
93 Genetic Diversity and Probiotic Characteristics of Intestinal Bifidobacterium Strains Isolated from Uygur Infants in Kashi, Xinjiang
WEI Xiaojing, ZHOU Huancheng, JIN Yamei, CAI Jingjing, NI Yongqing, ZHANG Yan
2020 Vol. 41 (6): 93-100 [Abstract] ( 22 ) [HTML 1KB] [ PDF 2689KB] ( 28 )
101 Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes
LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong
2020 Vol. 41 (6): 101-107 [Abstract] ( 33 ) [HTML 1KB] [ PDF 4259KB] ( 48 )
108 Function Evaluation of C-Terminal Domain of Thermoacidiphilic Raw Starch Degrading α-Amylase Gt-amy and Identification of Raw Starch Binding Sites
ZENG Jing, GUO Jianjun, TU Yikun, YUAN Lin
2020 Vol. 41 (6): 108-115 [Abstract] ( 17 ) [HTML 1KB] [ PDF 4890KB] ( 67 )
116 Transcriptome Analysis of Lactobacillus paracasei SMN-LBK under Ethanol Stress
GUO Jinfeng, YANG Jie, LI Baokun, JIN Dan, LI Xu, LU Shiling, WANG Qingling, JI Hua, DONG Juan, LI Yingbiao, JIANG Caihong
2020 Vol. 41 (6): 116-122 [Abstract] ( 16 ) [HTML 1KB] [ PDF 2631KB] ( 39 )
123 Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng
2020 Vol. 41 (6): 123-130 [Abstract] ( 83 ) [HTML 1KB] [ PDF 4218KB] ( 58 )
131 Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation
LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen
2020 Vol. 41 (6): 131-138 [Abstract] ( 19 ) [HTML 1KB] [ PDF 2912KB] ( 33 )
139 Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme
YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai
2020 Vol. 41 (6): 139-145 [Abstract] ( 13 ) [HTML 1KB] [ PDF 3912KB] ( 20 )
146 Dynamic Analysis of Volatile Components of Salted Radish during Different Fermentation Processes
WANG Dongdong, TANG Yao, CHEN Gong, LI Heng, MING Jianying, CAI Difeng, WANG Yong, WU Yalong, ZHANG Qisheng
2020 Vol. 41 (6): 146-154 [Abstract] ( 20 ) [HTML 1KB] [ PDF 2962KB] ( 29 )
155 Effect of α-Lactalbumin on Intestinal Flora in Rats Analyzed by 16S rRNA High-Throughput Sequencing
LI Menghan, WANG Zhiyong, SHENG Xue, CUI Dongying, XI Enze, TANG Mengqi, ZHANG Huikai, XU Xiaoxi, MA Chunli
2020 Vol. 41 (6): 155-162 [Abstract] ( 35 ) [HTML 1KB] [ PDF 3121KB] ( 50 )
163 Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics
HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei
2020 Vol. 41 (6): 163-169 [Abstract] ( 25 ) [HTML 1KB] [ PDF 5148KB] ( 39 )
170 Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao
2020 Vol. 41 (6): 170-178 [Abstract] ( 16 ) [HTML 1KB] [ PDF 4066KB] ( 16 )
179 Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan
2020 Vol. 41 (6): 179-183 [Abstract] ( 18 ) [HTML 1KB] [ PDF 3160KB] ( 32 )
184 Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar
FANG Guanyu, MU Xiaojing, JIANG Yujian
2020 Vol. 41 (6): 184-192 [Abstract] ( 18 ) [HTML 1KB] [ PDF 3754KB] ( 24 )
193 Effect of mtnN Gene on Biosynthesis of S-Adenosylmethionine in Bacillus amyloliquefaciens
RUAN Liying, WEN Zhiyou, WEI Xuetuan
2020 Vol. 41 (6): 193-200 [Abstract] ( 13 ) [HTML 1KB] [ PDF 2547KB] ( 43 )
201 Changes in Abundance of Inoculated Akkermansia muciniphila in an In Vitro Model Gut System
WANG Lei, YAO Hong, TANG Xin, WU Xiyang
2020 Vol. 41 (6): 201-206 [Abstract] ( 20 ) [HTML 1KB] [ PDF 2449KB] ( 36 )
207 Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing
ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui
2020 Vol. 41 (6): 207-214 [Abstract] ( 20 ) [HTML 1KB] [ PDF 3191KB] ( 56 )
Component Analysis
215 Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea
ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun
2020 Vol. 41 (6): 215-221 [Abstract] ( 35 ) [HTML 1KB] [ PDF 2089KB] ( 79 )
222 Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation
RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling
2020 Vol. 41 (6): 222-230 [Abstract] ( 22 ) [HTML 1KB] [ PDF 2611KB] ( 43 )
231 Quality Characteristics and Aroma Components of Three Fresh Edible Cultivars of Canarium album Grown in Fuzhou
LAI Ruilian, FENG Xin, CHEN Jin, CHEN Yiting, WU Rujian
2020 Vol. 41 (6): 231-238 [Abstract] ( 27 ) [HTML 1KB] [ PDF 2261KB] ( 56 )
239 Effects of Potato Flour on Volatile Flavor Compounds in Noodles
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping
2020 Vol. 41 (6): 239-245 [Abstract] ( 9 ) [HTML 1KB] [ PDF 2266KB] ( 40 )
246 Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
ZHANG Jianping, XIE Chunzhi
2020 Vol. 41 (6): 246-251 [Abstract] ( 24 ) [HTML 1KB] [ PDF 2298KB] ( 34 )
Processing Technology
252 Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun
2020 Vol. 41 (6): 252-258 [Abstract] ( 23 ) [HTML 1KB] [ PDF 3640KB] ( 32 )
259 Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro
XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai
2020 Vol. 41 (6): 259-269 [Abstract] ( 16 ) [HTML 1KB] [ PDF 6972KB] ( 25 )
270 Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation
ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming
2020 Vol. 41 (6): 270-277 [Abstract] ( 26 ) [HTML 1KB] [ PDF 3401KB] ( 52 )
Safety Detection
278 Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging
GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun
2020 Vol. 41 (6): 278-284 [Abstract] ( 20 ) [HTML 1KB] [ PDF 3379KB] ( 34 )
285 Influence of Aging in Different Oak Barrels on Volatile Sulfur Compounds in Wines
YE Dongqing, ZHENG Xiaotian, LI Ying, DUAN Changqing, LIU Yanlin
2020 Vol. 41 (6): 285-291 [Abstract] ( 19 ) [HTML 1KB] [ PDF 2422KB] ( 32 )
292 Simultaneous Determination of Pinoxaden and Clodinafop-Propargyl and Cloquintocet-Mexyl Residues in Barley by High Performance Liquid Chromatography-Tandem Mass Spectrometry
HAN Hedan, SHE Yongxin, HE Yongjuan, HE Yahui, WANG Mengqiang, WANG Miao, WANG Shanshan, ZHENG Lufei, CAO Zhen, SHAO Hua, JIN Maojun, JIN Fen, WANG Jing, GAO Liping
2020 Vol. 41 (6): 292-297 [Abstract] ( 28 ) [HTML 1KB] [ PDF 2465KB] ( 60 )
298 Identification of Lotus Seed Flour Adulteration Based on Near-Infrared Spectroscopy Combined with Deep Belief Network
HU Renwei, YU Yue, NI Minglong, YU Jiao, ZHOU Junwei, ZHU Cheng, LI Zhanming
2020 Vol. 41 (6): 298-303 [Abstract] ( 17 ) [HTML 1KB] [ PDF 3057KB] ( 29 )
304 Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking
YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao
2020 Vol. 41 (6): 304-309 [Abstract] ( 27 ) [HTML 1KB] [ PDF 2608KB] ( 28 )
310 Determination Six Cations in Chinese Liquor, Red Wine, Beer and Several Kinds of Yellow Wine by Ion Chromatography with Conductivity Detection
MAO Jiatian, ZHOU Wanqing, Pavel N. NESTERENKO, YE Mingli, XIE Guangfa, CHEN Meilan
2020 Vol. 41 (6): 310-315 [Abstract] ( 18 ) [HTML 1KB] [ PDF 2316KB] ( 49 )
316 Discrimination of Different Geographical Origins of Tan Sheep Meat Based on Mineral Element Fingerprints
MA Mengbin, LUO Ruiming, LI Yalei
2020 Vol. 41 (6): 316-321 [Abstract] ( 22 ) [HTML 1KB] [ PDF 2002KB] ( 36 )
322 Discriminations of the Geographical Origin of Peach Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics
LI An, CHEN Qiusheng, ZHAO Jie, PAN Ligang, ZHANG Qiang, JIN Xinxin, ZHANG Shaojun, QIAN Xun
2020 Vol. 41 (6): 322-328 [Abstract] ( 27 ) [HTML 1KB] [ PDF 2244KB] ( 33 )
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