Volume 35, Issue 5 (2019)
Fundamental Research
Studies on the rheological, bubble microstructure and baking properties of the low-fat cake with propylene glycol esters
WANG Jiabao, CHEN Cheng, WANG Feng, HAO Yuehui, HUANG Jinxin, CHEN Junmin, HUANG Weining, and AKIHIRO Ogawa
Effects of four kinds of functional oligosaccharides on the batter and the baking quality of sponge cake
WANG Yongjun, DENG Wenting, ZHENG Jianxian, and HUANG Weining
Screening and identification of lactic acid bacteria and yeasts and its application in fermented rice cake
LI Meilun, JIANG Mengyi, GONG Chuanjie, and HE Li
Screening of sugarcane brewing yeast
YING Jing, YOU Ling, FENG Xueyu, WANG Tao, and QIU Shuyi
Breeding of Saccharomyces cerevisiae high-yield of alcohol and acid by atmospheric room temperature plasma
WANG Liye, WANG Haocheng, MA Shan, LIU Weibing, LI Zehan, SONG Jingjing, YANG Huafeng, ZHANG Ying, and WU Yun
Study on the quality and aroma components of Musalais by different treatments
GAO Xinyu, BAI Yujia, ZHENG Wancai, CHEN Lihui, FAN Shihao, and FENG Zuoshan
Effect of tea polyphenols on antioxidation and starch digestion characteristics of black powder
LIU Xin, HE Xinyi, Wang Hongbin, HUANG Zonghai, LIU Xiaodong, and ZHEN Runyimg
Structure analysis of whole wheat yeast bacteria and its effects on flavor substances
SHANG Ying and XIONG Rongyuan
Effects of roasted temperature to seed processing on the keyaroma components and sensory quality of camellia oil
ZHU Xiaoyang, LONG Qizhi, and ZHONG Haiyan
Effects of coercion germination with aeration and metal irons on the enrichment of γ-aminobutyric acid in germinated brown rice
ZHANG Ying, HE Jian, WANG Tao, WANG Ren, and CHEN Zhengxing
The flavor compounds in fermented sausages analyzed by GC-MS and its relationship with fermentation time
LI Jia, LIU Zhongyi, FU Man, LIU Hongyan, WU Xiaoyan, and LI Ting
Safety & Inspection
Development of indirect Competitive ELISA for the detection of dibutyl phthalate in food
SHANG Shuna, SHENG Wei, WANG Lulu, ZHAO Qiuxia, and WANG Shuo
Rapid detection of imidan in apple juice with surface enhanced Raman spectroscopy
XU Nianwei, HUANG Yiqun, and LAI Keqiang
Rapid detection method of sausage nitrite based on hyperspectral technology
LIU Zheng and YIN Yong
Study on rapid determination of tobacco blending uniformity by Near Infrared Spectroscopy
LI Ruili, LIU Yuye, LI Wenwei, LI Tiancheng, and WANG Jianmin
Study on the rapid detection of five strains of diarrheagenic Escherichia coli by real-time fluorescence quantitative PCR
WANG Fangmei, ZHONG Wentao, WANG Shuhao, LU Lin, and HAN Fenling
Simultaneous determination of nine female-steroid hormones in brown sugar by UPLC-MS/MS
HAN Zhi, WANG Huixia, GONG Lei, ZHU Xiaoling, CAO Qi, WANG Bin, and ZHANG Miao
Residual dynamics and dietary risk assessment of 33% λ-cyhalothrin-imidacloprid suspension in citrus fruits
GONG Fangyuan, WANG Chengqiu, JIAO Bining, ZHANG Yaohai, ZHAO Qiyang, and AN Jiao
Uncertainty evaluation in determination of Ca in Areca by atomic absorption spectrophotometer
KANG Zhijiao, ZHAO Zhiyou, YUAN He, LIU Jia, and XIA Yanbin
The analyses of nickel pollution in different source of jujube in Xinjiang
HE Weizhong, YAN Qiaoli, ZHENG Li, ZHANG Hongyan, LIU Mengjiao, and WANG Cheng
Rapid identification method of wolfberry geographical origin based on voltammetry electronic tongue
YIN Tingjia, YANG Zhengwei, GUO Tingting, WANG Zhiqiang, SUN Xia, LI Caihong, and YUAN Wenhao
Machine & Control
Design of robot NC cooperative electromechanical system for remote 3D cake printer
AN Jiaqiang, TANG Xiaohua, WU Jing, YANG Siping, and LI Tianjiao
Design and analysis of a parallel multi-fingered dexterous hand
FAND Yuefa and ZHOU Siyuan
Packaging & Design
Study on preservation packaging of chilled pork based on α-tocopherol antioxidant films
XIE Jing, LU Lixin, PAN Liao, and LU Lijing
Study on the gelatin-pullulan composite films for performance evaluation of gelatin hard capsules
XU Xing and TONG Qunyi
Moisture sorption isotherm characteristics and the model characterization of two-components in the rice-made wafer
CHENG Xueyu, QIAN Yihan, and LU Lixin
Storage Transportation & Preservation
Research on the change of quality of pork longissimus dorsi during the frozen period based on low field nuclear magnetic resonance technology
LI Jing, YUAN Yiping, LIU Ting, YUE Wenting, HE Yujie, MA Yuan, and JANG Zhenju
Effect of ice temperature storage on postharvest grape fruit quality
ZHANG Zhe, ZHANG Qiuyue, WANG Huaiwen, GUO Xu, ZHANG Ping, ZHU Zhiqiang, TIAN Jinjin, and WANG Sasa
Extraction & Activity
Preparation of antioxidant peptides by Two-Step enzymatic hydrolysis of fish scale gelatin
LU Suzhen, TU Zongcai, Wang Hui, and ZHU Zou
Optimization on purification technology of alfalfa leaf protein peptide bymacroporous adsoption resin
XU Yingyi, WU Hongyan, WANG Yu, and WANG Biao
Optimization on glucosylation modification process and functional properties of tea residue protein
YANG Xu and REN Zhen
Optimization on separation and purification process of esculetin from Viola tianshanica Maxim by macroporous resin
ZHAO Lijuan, LI Qian, LI Chenyang, XU Fang, and ZHAO Jun
Development & Application
Effect of salt on quality of low-salt chicken breast batters added with seaweed
HUANG Qun, WANG Xixi, SONG Hongbo, XU Zhengjin, FU Lingyun, and AN Fengping
Effect of lactic acid bacteria fermentation on quality and safety of Fuyuan sauerkraut
HUANG Huifu and XIAO Yuxue
Effect of milling degree on content of characteristic components and quality properties of rice flour
WANG Lifeng, ZHANG Lei, YAO Yijun, WANG Hongling, XU Feiran, and WANG Haiou
Effect of resurgence temperature on thearoma substances in the try cut tobacco
LI Da, LI Xiaoke, XU Renjie, YUAN Peng, and LI Exian
Ultrasound-assisted preparation and characterization of grapefruit essential oil nanocapsules
PENG Yingyun, F Ufuhua, ZHU Pingping, HU Xiao, and SHAN Yang
Advances
Research progress on stabilization of natural anthocyanin pigments
JIANG Yuting, QIN Fang, CHEN Jie, and HE Zhiyong
A review on elimination of food allergens by non-thermal processing technologies
GUO Yingxi, WANGMan Sheng, CHENGJun Hu, and HAN Zhong
Ozone ice preparation technology and its research advances in food preservation
YUAN Chenghao, LIU Yongle, HUANG Yiqun, WANG Jianhui, HUANG Shouen, LI Xianghong, WANG Faxiang, and YU Jian
Research progress on the bioactive compounds and their bioactivities of pepper seed
ZHONG Jin, LIU Yida, and XIAO Yu
