Volume 37, Issue 12 (2021)
Fundamental Research
Changes of volatile flavor compounds in lemon pulp during vacuum freezing
WANG Hai-ou, DUAN Xiao-jie, WU Yu-long, BEN Ai-ling, ZHANG Wei, and HUA Chun
Comparison of taste and aroma components between whole passion fruit and fruit juice fermented wine
HU Lai-li, QIN Li-kang, and WANG Yu-zhu
Analysis of volatile aroma components of Ampelopsis grossedentata tea with different processing technology based on GC-MS combined with ROAV
ZHANG Jin-cheng, YU Ji, MA Cheng-jin, YAO Mao-jun, and WU Zhu-qing
Effect of degree of milling on volatile compounds of indica rice after cooking
WU Yong-kang, LIN Qin-lu, JIANG Zhi-rong, CHEN Chen, HE Yi-rong, LI Jiang-tao, CHENG Yun-hui, and DING Yu-qin
Effect of L-theanine on intestinal immunity of rats under resistant starch feeding
QU Qing-yun, XU Wei, HU Yuan, LI Yin-hua, GONG Zhi-hua, and XIAO Wen-jun
Changes of proteolysis and microstructure of Dapanji during the stir-fried and stewed processing
ZHAO Dian-bo, LI Jun-guang, LIU Hong-li, and BAI Yan-hong
The effect on nutritional value and non-volatile flavor substance content of Pleurotus eryngii with fermentable corn steep liquor
LI Jing, ZHENG Xi-qun, and LIU Xiao-lan
Safety & Inspection
Determination of water-soluble vitamins in infant milk powder by isotope dilution coupled with ultra performance liquid chromatography-tandem mass spectrometry
HUANG Shui-lin and HE Ming
Risk assessment model of grain resources based on AHP and random forest regression algorithm
CHEN Zhuo, DING Li, CAO Tian-hong, CHENG Yun-hui, WEN Li, XU Zhou, CHEN Mao-long, JIAO Ye, and LI Hong-hui
Research on the governance of food safety network rumors in the new media environment
WANG Jian and PENG Qiao
International experience and enlightenment of legal regulation of genetically modified food risk
LIU Li-xia
Machine & Control
Design of walnut belt continuous dryer based on fluent
WEI Xin-long, LI San-ping, WU Li-guo, and DU Jia-bao
Improvement of security seal gluing system in YB25 soft packer
HE Ren, TIAN Jing, HE Sheng-yue, TIAN Sen, and LI Wei
Design of on-line detection device for cut tobacco structure
WU Wen-qiang, LI Jun, CHEN Long, JIN Yong, LIU Bin, ZHONG Ke-jun, MAO Wei-jun, WANG Yin-bin, and XU Wen-wu
Packaging & Design
Research on packaging design innovation of Chongqing hot pot under single economy
ZHANG Da-lu and TANG Lan-ling
Flat design style and “National tide” trend in light food packaging
XU Hai-bo and WU Yu-qing
Localization tendency and correction of Chinese cultural characteristics in export food packaging
YANG Mei-jun
Storage Transportation & Preservation
Construction of quality change and oxidation kinetics model of lard during storage
LIU Shan-shan, SHEN Yue, HUANG Xian-qing, MENG Shao-hua, SONG Lian-jun, ZHAO Jian-sheng, and QIAO Ming-wu
Effect of perilla extract on the oxidative stability of Schizochytrium oil
LIN Rong-fang, GAO Li-wei, XU Meng-hao, and ZHAO Xiang-zhong
Apple surface defect detection method based on fusion of infrared and visible images
WANG Yun-peng, SI Hai-ping, SONG Jia-zhen, and WAN Li
Extraction & Activity
Fatty acid composition analysis and antioxidant activity of watermelon seed oil
PAN Peng-hui, LUO Wei-qiang, MO Dan, and PANG Xiao
Preparation of Schizonepeta polysaccharide and its effect on antimicrobial activity of the juice of lily schizonepeta pear
CAO Yang, ZHANG Li-fang, and JIA Chun-feng
Extraction process optimization, composition analysis of volatile oil from Perilla frutescens leaf and its antioxidant activity
QI Fu-you, JIAN Shun-hua, LIU Yin, DUAN Li-ping, and WU Zhao
Development & Application
Study on processing technology of chili flavor beef tallow and its volatile compounds analysis
LI Dong, HE Xin-yi, LI Yun, and YAO Di
Preparation technology optimization and quality analysis of sugarcane molasses cooking wine
WU De-guang, HU Zhi-hui, LIU Guang-xin, and SHI Wei
Prediction model building for finished tobacco quality based on MIV-BP neural network
ZHUO Ming, WANG Peng, and WANG Kai-kui
Study on tobacco leaf availability during threshing and redrying process based on optimal combination weighting
LI Shu-hao, HOU Kai-hu, DENG Chao, CHEN Xing-hou, LIU Ya-qin, ZHANG Ji-wu, and SUN Hao-wei
Optimization of the formula of highly elastic vegetarian sausage
QIN Jian-peng, MA Xiao-xiao, YU De-yang, CHEN Yuan-yuan, and MA Li-zhen
Advances
Research progress in aptasensors for the detection of kanamycin residues in animal-derived foods
MA Jing-yi, TIAN Bing, WANG Xin, and TAO Xiao-qi
Application and progress of molecularly imprinted sensors in mycotoxins detection
DING Tong-ying and YUAN Hang
Application progress of chromatographic technology in the separation and purification of flavonoids
YANG Fa-rong, JING Lian-peng, GU Li-li, SHANG Guan-lan, and LI Rui-dong
Research on functional activities of organic acids in edible plant ferment
HUANG Ying, REN Ting-yuan, WAN Hong-qiong, and XIE Jiao
Research progress on the application of blending automation in the production of Baijiu
HAN Qiang, LIU Xin, ZHOU Yong-shuai, TUO Xian-guo, and ZHANG Liang
Market Analysis
The development experience and enlightenment of American nutrition facts panel
HUANG Ze-ying and HUANG Bei-xun
Reconstruction of branded leisure food supply chain under the background of business model innovation
LI Xia, LU Yue, LI Feng-ting, and WANG Pei-pei
