Volume 39, Issue 4 (2023)
Frontier View
Analysis of problems and countermeasures on the high quality development of the prepared dishes industry based on the share theory of Hunan cuisine
YANG Dai-ming, WANG Jian-hui, ZENG Xian-ming, LI Hui, and ZENG Xian-feng
Fundamental Research
Effects of egg yolk/egg white on the aggregation characteristics of second-grade wheat flour
WANG Yong-qing, WANG Jia-lu, LI Hai-feng, FAN Pei, and JIA Feng
Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough
LI Ming, SHENG Zheng, YANG Ya-wen, WU Zi-jian, and ZHANG Hai-hua
Effects of the levels of NaCl added in soymilk on texture characteristics of white dried beancurds
SHU Yuan-ke, HUANG Yi-qun, YU Jian, LIU Yong-le, and LI Yan
Screening and identification of extracellular polysaccharide-producing lactic acid bacteria
CHEN Jing, ZHOU Jia-hao, MAO Qi-qi, TANG Xia, LIU Cheng-guo, and ZHOU Hui
Changes of methanol content during pectinase clarification of honey melon juice
HOU Yan-xi, WANG Ming-rui, LI Xin, and JIAO Chan
Study on efficacy and performance of Artemisia argyi extracts
ZHANG Wan-ping, ZHANG Zhi-yuan, ZHANG Dong-mei, ZHANG Qian-jie, and JIANG Wen
Extraction and composition analysis of flavonoids in peony seed shells
ZOU Ping, ZHANG Ying-yang, and ZOU Lin-ling
Safety & Inspection
Purity determination of glutamic acid by DSC
MA Ying-nan, LI Yu-pu, LIU Bei-lei, MA Yu-song, YAO Chun-yi, and HOU Lan-jing
Development of a matrix reference material for amoxicillin in lyophilized bovine milk
LIU Tian-he, WEI Ning, WU Cai-hong, ZHANG Yu, and LIU Qiu-hui
Qualitative and quantitative detection of camellia oil adulteration based on electronic nose
JIANG Han, LI Da-peng, WEN Tao, YANG Gan, and GONG Zhong-liang
Food Equipment & Intelligent Manufacturing
Effects of screw end face structural parameters on polylactic acid flow field in meshing counter rotating twin screw extruder
ZHANG Yi-wei, HUANG Zhi-gang, SHANG Jia-wei, LIU Zhong-yao, and YANG Ya-nan
Grab control method of food sorting robot based on 3D model
XIAO Yao-xing, LIU Li-xin, HU Liu, and LU Yan-zhi
Fast recognition method for betel nut in dense environments based on improved YOLO
DAI Yun, LU Ming, HE Ting, and PENG Cheng-wu
Design of intelligent tea sorting equipment control system
GAN Mi, LI Zhi-qiang, WANG Fei, and XIA Xian-chun
Packaging & Design
Preparation and properties of polysaccharide-based broad-spectrum antibacterial films
LI Zhi-ming, WEN Chang-dian, WEI Tian-tian, SONG Xue-jian, and ZHANG Dong-jie
Study on properties of polyvinyl alcohol/nanocellulose/pomegranate peel polyphenol composite antibacterial films
LI Hui, TIAN Jia-yao, PANG Shan-shan, and GONG Guo-li
Performance analysis of buffer and vibration isolation lining for red wine transport packaging
WANG Cheng-wei, GU Wen-juan, LIU Mei-hong, and LI Shu-hao
Storage Transportation & Preservation
Numerical simulation and experimental study of pitaya during heat pump drying
HAN Lu-cong, JIN Ting-xiang, and ZHANG Zhen-ya
Effects of different microwave drying conditions on drying characteristics and quality of preserved apricots
ZHAO Hong-xia, WANG Ying-qiang, MA Yu-he, LIU Ye-rong, WEN Jian-hua, and ZHANG Bian-fei
Development & Application
Optimization of response surface methodology and evaluation of antioxidant avtivity of double-enzyme hydrolyzed pigeon brisket
SHEN Chang-hua, YANG Juan, ZHANG Yuan-hong, and ZENG Xiao-fang
Preparation of enzymatic hydrolysate from crayfish shells and its application in the processing of crayfish whole balls
YANG Qi-fu, XU Wen-si, WEI Na-qiang, XU Yan, and YANG Pin-hong
Advances
Application research advances of different protein cross-linking methods in cereal foods processing
CHEN Zhen-yun, SHEN Yu-xi, LI Jun-jie, LIU Min-nan, and WANG Li
Research progress on the influence of protein on physicochemical properties, microstructures and digestive properties of starch and its application
ZHAO Hai-bo, SUN Chun-rui, QIU Hong-wei, CUI Bo, CHENG Yun-hui, and CHEN Ling
Egg white protein gel modification and its application in meat processing
ZHANG Gen-sheng, LI Qi, HUANG Xin-yu, HAN Bing, ZHAO Hong-lei, and FEI Ying-min
Application of immunoassay in the detection of amantadine residues
WANG Lin, WANG Yao, HU Xiao-fei, WANG Cheng-bin, and WU Jia-bei
Research progress of electronic nose on identification of food adulteration
ZHANG Gui-yun, XIE Jian-hua, and YANG Wei-qiang
Research progress of HS-SPME-GC-MS in the detection of volatile substances in fruit products
PANG Ji-wei, YIN Fei-long, LIU Yun-fen, QU De-zhi, LIANG Yuan-li, XIE Dong-di, LIAO Ling-yan, and SHUAI Liang
Research progress of concentrated fruit juice and its fermented wine
YIN Zi-ying, GUAN Jun-feng, and LIU Jin-long
Research progress on the effect of lactic acid bacteria on the flavor of fermented vegetables
HOU Xiao-yi, WANG Jian-hui, DENG Na, LI Hui, ZHANG Bo, and CAI Yong-jian
Nutrition & Activities
Difference of odd-carbon fatty acid composition in three Dendrobium species
FENG Shi-qi, LU An-jing, YANG Miao, FENG Di-na, HE Yu-qi, and XUE Song
Effects of processing on volatile components in different parts of the flowers from Camellia liberofilamenta
LIU Zhong-ying, FANG Shi-mao, LI Qin, LONG Hai-yan, and DENG Lun-xiu
Effects of sprouting and hydrothermal treatment on active components and functional properties of tartary buckwheat
LUO Jia-qian, ZHOU Li-ling, LI Gao-yang, YUAN Hong-yan, and XIE Qiu-tao
Analysis of main volatile aroma components of chicory
ZHANG Feng-mei, PU Ruan, WU Li-jun, JIANG Wei, and TANG Shi-yun
Protective effect of Lyophyllum ulmarium fibrolytic enzyme on liver injury induced in hyperlipidemia rats
LI Yu, SU Xin, ZHANG Jun-hui, ZHANG Rui-meng, and SHEN Ming-hua
