Volume 38, Issue 1 (2022)
Fundamental Research
Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus
HUANG Jing, IANG Li-ting, CHEN Cheng, GUO Rui-jun, HUANG Wei-ning, ZENG Yong-qing, LI Ning, GAO Tie-cheng, and ZHOU Li-yuan
Analysis of flavor compounds in the process of stewed pork at key stages
YAO Min, XIE Guo-fang, YANG Rong, ZHOU Di, LONG Qing-meng, and ZHANG Chun-jiang
Screening, identification and characteristics of acid-tolerant lactic acid bacteria in low-salt pickles
SUN Xi-han, CUI Cheng-bi, QI Shi-bo, and QI Xin
Effect of extrusion treatment on the functional properties and structure of pea protein
ZHANG Bai-ru, WANG Bin, WANG Kun, DONG Yu-qing, and CUI Bo
Isolation and identification of endophytic bacteria from fresh Gastrodia elata and preliminary study on its functional activity
SUN Hai-yan, LIU Xiao, PEI Jin-jin, HAO Dan-qing, and WANG Er-nan
UHPLC profiling of onions from two origins and the determination of prostaglandin A1 content
WANG Xiao-ting, TAN Chao, WANG Yan-hua, QIN Tai-feng, ZHANG Nai-ming, and LI Fang-yan
Quality analysis of fatty acids and lecithin composition of 20 kinds of fresh walnut
YAN Meng-xi, LIU Jing-wei, XU Ke-peng, SONG Jie, and LI Zhong-jun
Comparison of active components and antioxidant activity of non-medicinal parts of Polygonatum cyrtonema
WANG Tian-mei, WANG Hua-lei, LI Dan-dan, CHEN Song-shu, and PAN Ke-qin
Safety & Inspection
Identification of psoraleae fructus illegally added in mixed wine and mixed tea based on high resolution mass spectrometry library and diagnostic ratio of characteristic
GAO Fang, WU Wan-qin, WANG Bin, LIU Guo-jiao, and JIANG Feng
Content of biogenic amines from Hunan bacon and its quality analysis
HU Peng, ZHOU Huang-hui, CHEN Guang-jing, and LI An-ping
Uncertainty evaluation of two titration methods for determination peroxide and acid value in edible oil
CHENG Hui, LIU Shun, and GUAN Hong-xuan
Simultaneous determination on migration of three aldehydes in food contact rubber gaskets by HPLC
FU Ling-mei, WANG Yu-jian, and XU Li
Detection device for microfluidic molds airborne in food (beverage) processing workshop
ZHAO Zhong-ying, XU Pei-feng, and YAN Fang
Food Equipment & Intelligent Manufacturing
Automatic gluing device for food equipment pipeline and the optimization of its extrusion flow channel structure
YANG Jin-shan, TANG Xiao-hua, YANG Si-ping, and LIU Xin
Performance comparison of cryogenic refrigeration system using LNG wasted cold and ammonia refrigeration
NING Jing-hong, WANG Run-xia, LIU Hua-yang, and JIA Yong-qin
Numerical simulation study of optimal inlet conditions of rectifier nozzle type distributor
SUN Huan, LEI Zhuo-ya, TENG Xin-bo, and ZHU Jun-da
Simulation study of genetic fuzzy PID cascade control system for soy flour spray drying tower
TIAN Si-qing, LI Li, PAN Jia-qi, HOU Qiang, and XU Ying
Storage Transportation & Preservation
Drying efficient improvements with step-down relative humidity and multi-field coupling model construction during hot air drying of yam slices
ZHANG Wei-peng, HAN Meng-yue, JU Hao-yu, XIAO Hong-wei, and FAN Xiao-zhi
Comparison of two physical presenation methods for fresh cut Yam
QIAN Jing, MAN Jie, WEI Qiang, and LIN Qiong
The effect of vacuum freezing-hot air combined drying on the quality of purple-spotted peony in Gansu
ZHAO Xue-fang, LIANG Qi, TANG Hong, ZHANG Si-man, and XU Bao-di
Research on recognition of stem/calyx and defects of dried Hami jujube based on ResNeXt and transfer learning
LI Cong, YU Guo-wei, ZHANG Yuan-jia, and MA Ben-xue
Effects of heat pump drying temperature on drying characteristics and quality of persimmon slices
TANG Xiao-xian, ZHENG Jing, REN Ai-qing, DUAN Zhen-hua, WEI Zhen-zhen, QIN Yan-ting, and FU Hai-ping
Pork quality identification based on principal component analysis and improved support vector machine
ZHANG Bao-xia
Extraction & Activity
Purification processing of pigment from Boletus eduliswith macroporous resin and its antioxidant capacity
GUO Lei, ZI Lu-xi, CUI Qi, ZHOU Yu, QIU Hui-ting, and KAN Huan
Research on extraction of total flavonoids from green tea with deep eutectic
NI Xue-hua and WANG Heng-peng
Auxiliary hypoglycemic effect of compound nutritional powder on STZ rats
SHENG Qing-hai, LIU Cheng, PAN Li-na, WANG Jia-qi, and JIA Yan-ju
Study on the effect of chrysanthemum polysaccharide on hypoglycemic in type 2 diabetic rats
ZHAO Kai-di, WANG Qiu-dan, and LIN Chang-qing
Extraction of Carum carvi L.essential oil by supercritical carbon dioxide and its composition analysis
PANG Min and CUI Xiu-ming
Study on the extraction of low-potassium Kappa-Carrageenan by ethanol inhibition
CHEN Yan-hong, WU Ling, JIANG Ze-dong, and NI Hui
Study on extraction process of methylated catechin from Zijuan tea by response surface methodology
LI Yu-qian, GAO Chuang-chuang, LI Ming-chao, LI Xiao-lei, and HAO Qian
Development & Application
Effect of GMS and cooling temperature on the characteristics of the beef tallow-hot pot seasoning
YE Dan, WANG Chuan-ming, LI Jia, LIU Peng, and HE Gao-jie
Effects of simultaneous combination of steam and microwave cooking on the quality of pork ribs
YAO Qing, CHEN Yan-ping, SUN Ying-ying, FANG Kun, CAO Ya-qun, and XU Yan-shun
The quality change of Yunnan Xinping pickles during fermentation
WANG Xin-rui, LI Hong, MA Yi-ran, LIU Bi-qin, and SHI Qiao
ptimization of technological conditions for preparing corncob reducing sugar by two-enzyme method
WANG Jing-xuan, LU Bu-shi, LI Xin-she, and WU Qiang
Optimization of carrot heat pump drying process by response surface methodology
PENG Yu-hang, WANG Guang-hong, SUN Fei-xue, and JIN Ting-xiang
Effect of arrowhead starch on the quality of fresh noodles
LU Ting-ting, JI De-rong, LUO Yan-chen, DUAN Li-li, and ZHENG Jing
Advances
Research progress on nutrient components and application of the exported “Qinzhou Huang” millet
ZHANG Xin-xin, YANG Yan-qiang, HUA Jin, and WU Xi
Research progress on extraction, compound of walnut oil and its function
DENG Xin-yu, HUANG Min-ru, HUANG Da-rong, DU Bing, and LI Pan
