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第40 卷  第 4 期 ( 月刊 )

工艺技术

玫瑰花洛神花复合浓缩饮料的研究及其成分测定 

  何菁,吴荣书 (1)

Study on the Compound Beverage of Rose Roselle and Its Components Determination

 HE Jing, WU Rongshu  

响应面优化太平洋鳕鱼骨油提取工艺及脂肪酸组成分析

薛山,董来源 (5)

Optimization of Extraction Process of Bone Oil from Gadus macrocephalus and Analysis of Fatty Acid Composition

XUE Shan, DONG laiyuan   

溶剂效应与磁场强化协同作用结晶纯化植物甾醇

徐云,金日生,袁传勋 (10)

Study on Purification of Phytosterol by Synergistic Effect of Solvent and Magnetic Field

XU Yun, JIN Risheng, YUAN Chuanxun 

响应面法优化鲭鱼蛋白酶解工艺及酶解液抗氧化活性 

周燕芳,詹晓星 (15)

Response Surface Methodology for Optimization of Enzymatic Hydrolysis of Mackerel Protein and Antioxidant Activity of Its Hydrolysate

ZHOU Yanfang, ZHAN Xiaoxing 

鸢乌贼鱼糜制备工艺条件对其凝胶性质的影响         

    何健泽,邱月,曾少葵,等 (20)

Effect of Processing Condition on Gel Properties of Surimi from Sthenoteuthis oualaniensis

HE Jianze, QIU Yue, ZENG Shaokui, et al. 

 

纳米脂质体提高叶黄素的稳定性

焦岩,李大婧,刘春泉,等(24)

The Improvement of Stability of Lutein by Nanoliposomes

JIAO Yan, LI Dajing, LIU Chunquan, et al.    

超声-低温双水相提取雨生红球藻中的虾青素

张言,高定烽,莫镜池,等 (28)

Ultrasonic-Hypothermic Aqueous Phase Extraction of Astaxanthin from Haematococcus pluvialis

ZHANG Yan, GAO Dingfeng, MO Jingchi, et al.  

蛋奶冻制作工艺及其质构特性

徐漪沙,谭昕,何睿琳,等 (31)

Preparation of Custard and Its Texture Characteristics

XU Yisha, TAN Xin, HE Rulin, et al.           

牡蛎酸奶粉制备工艺探讨 

骆萧伟,林欣茹,曾少葵,等 (35)

Researched of the Preparation Technology of Oyster Yogurt Powder

LUO Xiaowei, LIN Xinru, ZENG Shaokui, et al.             

速食鸽肉松茸羹加工工艺

淮亚红,郭艳峰,李敏,等 (38)

Development of Pigeon Meat Matsutake Soup for Fast-Eating

HUAI Yahong, GUO Yanfeng, LI Min, et al.   

硫酸锌-石灰法对赤砂糖回溶糖浆的脱色效果

李慰霞,张玉鹏,杨岚风,等 (42)

Zinc Sulfate-the Decolorizing Effect of Lime-Method on Remelt Syrup of Brown Granulated Sugar

LI Weixia, ZHANG Yupeng, YANG Lanfeng, et al. 

绿豆薄荷清凉饮料的工艺配方研制                     

 汪燕,熊亮,王蔚,等 (47)

Study on Processing Technology and Formulation of Mung Bean Mint Refreshing Beverage

WANG Yan, XIONG Liang, WANG Wei, et al.

叶黄素浸膏连续皂化工艺在工业化生产中的应用                

    李艳莉,黄利勇,李贵祯,等 (51)

Application of Continuous Saponification Process of Lutein Extract in Industrial Production

LI Yanli, HUANG Liyong, LI Guizhen, et al.

米糠蛋糕的研制及品质评定         

 刘淑敏,王浩,杨庆余,等 (54)

Development and Quality Evaluation of Rice Bran Cake

LIU Shumin, WANG Hao, YANG Qingyu, et al. 

酸杨桃含片的制备工艺优化              

戴梓茹,谢丽君,张晨晓,等 (58)

Process Optimization of Sour Carambola Lozenges

DAI Ziru, XIE Lijun, ZHANG Chenxiao, et al.

鳙鱼鱼鳞提胶残渣制备羟基磷酸钙的工艺

黄宇玫,李敏,曾芳,等 (62)

The Preparation of Hydroxyapatite by Gelatin-Extracted Residue from Bighead Carp Scales

HUANG Yumei, LI Min, ZENG Fang, et al.

利用废弃茶叶渣改进银耳培养的探索

王飞,徐皓,孟超,等 (66)

The Exploration on Improving the Cultivation Method of the Tremella fuciformis with Tea Residue

WANG Fei, XU Hao, MENG Chao, et al.

果味型黄秋葵超微粉发酵乳的研制

于梅,王琦,邢艳霞,等 (69)

Preparation of Fermented Milk with Fruity Okra Ultrafine Powder

YU Mei, WANG Qi, XING Yanxia, et al.

食烘干机理分析及粮食烘干塔出机含水率的预测控制

陈曦,高丙朋,南新元 (74)

Analysis of Grain Drying Mechanism and Predictive Control of Water Content of Grain Drying Tower CHEN Xi, GAO Bingpeng, NAN Xinyuan                                                                        

桑果酒生产过程中花色苷的变化规律

殷浩,王丽,王香君,等 (79)

The Change of Anthocyanin in the Production of Mulberry Wine

YIN Hao, WANG Li, WANG Xiangjun, et al. 

卤鹅品质综合评价方法的建立及应用

王永强,刘烈淼,钱和,等 (82)

Establishment and Application of the Quality Comprehensive Evaluation Method of Spiced Goose Meat

WANG Yongqiang, LIU Liemiao, QIAN He, et al. 

一种用于果酱的百香果果皮浆制备工艺

付满,宁桂圆,薛海媚,等 (86)

Preparation of Passion Fruit Peel Pulp for Jam

FU Man, NING Guiyuan, XUE Haimei, et al.

海鲜菇多糖铁 (Ⅲ) 螯合物的制备工艺及其抗氧化活性

张辉,王凡,谢静茹,等 (91)

Preparation Technology of Hypsizygus marmoreus Polysaccharides-Iron ( Ⅲ ) Chelate and Its Antioxidant Activities

ZHANG Hui, WANG Fan, XIE Jingru, et al.

影响婴幼儿配方奶粉中维生素B2稳定性因素

沈思宇,姜连阁,侯典朋,等 (96)

Research on the Factors Influencing the Stability of Vitamin B2 in Infant Formula

SHEN Siyu, JIANG Liange, HOU Dianpeng, et al.   

戊二醛交联壳聚糖膜的制备

喻弘,李傲,喻鹏 (101)

Preparation of Glutaraldehyde Cross-Linked Chitosan Film

YU Hong, LI Ao, YU Peng 

响应面法优化蓝莓喷雾干燥工艺

张婉迎,杨俊杰,杨松,等 (105)

Response Surface Methodology to Optimize Blueberry Spray Drying Process

ZHANG Wanying, YANG Junjie, YANG Song, et al. 

响应面优化鲍鱼内脏抗氧化肽制备工艺及其活性                   

田裕心,彭亚博,姚昱锟,等 (110)

Optimization of Preparation Technology of Antioxidant Peptides from Abalone Viscera by Response Surface Methodology and Its Antioxidant Activity Research

TIAN Yuxin, PENG Yabo, YAO Yukun, et al.

葡萄籽水不溶性膳食纤维对胆固醇吸附的特性                        

王晓晶,杨亚茹,褚盼盼 (115)

The Adsorption Properties of Grape Seed Water Insoluble Dietary Fiber

WANG Xiaojing, YANG Yaru, CHU Panpan

不同部位牛肉成熟过程中适宜烹饪方式                           

郎玉苗,孙宝忠,杨春柳,等 (120)

Appropriate Cooking Method for Raw Beef Meet during Postmortem Aging Time LANG Yumiao,

SUN Baozhong, YANG Chunliu, et al.

竹节虾虾头调味料风味前体物质酶解制备工艺 

薛宇航,袁馨怡,吴娅芳,等 (124)

Preparation Technology of Flavour Precursors of Penaeus japonicus Head by Enzymatic Hydrolysis for the Flavoring Precursors

XUE Yuhang, YUAN Xinyi, WU Yafang, et al.

茶多酚对马铃薯淀粉结晶结构的影响

刘华玲,史苗苗,周亚萍,等 (128)

Effects of Tea Polyphenols on Crystal Structure of Potato Starch

LIU Hualing, SHI Miaomiao, ZHOU Yaping, et al. 

超高压均质对豆乳风味特性的影响

李良,田甜,刘军,等 (133)

Effect of Ultra High Pressure Homogenization on Soymilk Flavor Characteristics

LI Liang, TIAN Tian, LIU Jun, et al.

糙米酵素果汁饮料的研制及其抗氧化活性

白琼,符娇阳,赵秀红,等 (137)

Development and Antioxidant Activity of Brown Rice Leaven and Juice Beverage

BAI Qiong, FU Jiaoyang, ZHAO Xiuhong, et al.

不同处理方式对鲜切马铃薯保鲜效果影响

陈水科,陈汇凯,童光森,等 (141)

The Effect of Different Treatments on Fresh-keeping Effect of Fresh-cut Potatoes

CHEN Shuike, CHEN Huikai, TONG Guangsen, et al.   

                                                                      

婴幼儿配方奶粉中脂肪成分分析标准物质的研制                                     

杨轶眉 (145)

Development of Reference Materials for Fat Analysis in Infant and Young Children Formula Milk Powder

YANG Yimei 

纳米多维对荷斯坦奶牛产奶性能的影响         

 张晓娜,李云波,韩焕芳,等 (149)

Influence of Nanoscale Multi-Vitamins on Milking Performance of Holstein Dairy Cows

ZHANG Xiaona, LI Yunbo, HAN Huanfang, et al.  

响应面法优化超声辅助提取酸枣仁中阿魏酰斯皮诺素 

杨婷婷,房雷雷,辛慧洁,等 (151)

Optimization of Ultrasonic Assisted Extraction of 6’’’-Feruloylspinosin from Zizyphi spinosae Semen by Response Surface Methodology

YANG Tingting, FANG Leilei, XIN Huijie, et al. 

玛纳斯产区马瑟兰干红不同的酿造工艺香气物质分析

谈明东,杨丽萍,宁明,等 (156)

Analysis of Different Aroma Substances in Brewing Process of Masutan from Manas Producing Area

TAN Mingdong, YANG Liping, NING Ming, et al.

研究探讨

槐花醇提物对α-淀粉酶、α-葡萄糖苷酶的抑制作用

马利华,郁曼曼 (161)

The Inhibition of α-Amylase and α-Glucosidase by the Ethanol Extract of Flos Sophorae Polyphenols

MA Lihua, YU Manman

铬天青S分光光度法测定一次性纸杯中的铅  

来守军,岳昕,卢栋,等 (165)

Spectrophotometric Determination of Lead from Disposable Paper Cup

LAI Shoujun, YUE Xin, LU Dong, et al.

原花青素含量测定方法考察及应用

蒋静,王伟华 (168)

Procyanidins Content Determination Method and Application

JIANG Jing, WANG Weihua                     

玉米储藏过程中结露的临界点

王若兰,悦燕飞,渠琛玲,等 (172)

Critical Parameters of Dew during Corn Storage

WANG Ruolan, YUE Yanfei, QU Chenling, et al.           

红枣挑抛捡拾过程中机械碰撞有限元分析

徐亭,王丽红,坎杂,等 (176)

Finite Element Analysis on Mechanical Collision of Jujube in the Process of Picking-up

XU Ting, WANG Lihong, KAN Za, et al. 

玉米蛋白水解物对Caco-2细胞的抗氧化作用研究

马瑞,刘晓兰,刘祥,等 (180)

Study of Caco-2 Cells on the Antioxidant of Corn Protein Hydrolysate

MA Rui, LIU Xiaolan, LIU Xiang, et al.

单增李斯特菌RT-LAMP快速检测方法的建立

周振森,丁梦璇,梁玉林,等 (184)

Rapid Detection of Listeria monocytogenes by Reverse Transcriptaseloop-Mediated Isothermal Amplification

ZHOU Zhensen, DING Mengxuan, LIANG Yulin, et al.

动态指纹图谱法检测奶粉中添加的糊精和尿素

包洪亮,马永杰,和朝军,等 (189)

Simultaneous Determination of Dextrin and Urea in Milk Powder by Dynamic Nonlinear Chemical Fingerprint Method

BAO Hongliang, MA Yongjie, HE Chaojun, et al.

大米质量追溯与产地判别系统

李芳,谢秋菊,朱景福,等 (194)

Rice Quality Traceability and Origin Recognition System

LI Fang, XIE Qiuju, ZHU Jingfu, et al.

基于ZigBee的乳制品安全监控预警系统

张潮,冯锋 (199)

Dairy Product Safety Monitoring System Based on ZigBee and WSN Technology

ZHANG Chao, FENG Feng

副干酪乳杆菌发酵冷吃兔                           

舒梨,刘苑皓,何义国,等 (203)

Fermentation Condition of Piquancy Rabbit Meat with Lactobacillus paracasei

SHU Li, LIU Yuanhao, HE Yiguo, et al.

食品机械

一种高速平桨式干燥机的开发及工艺应用 

                                          杨志静 (208)

A Process Applications of High Speed Flat Paddle Dryer

YANG Zhijing

                                  

家用全自动大枣去核机的设计研究

郜海超,韩海敏,陈会涛,等 (211)

Research on Design of Household and Automatic Pitting Machine for Jujube

GAO Haichao, HAN Haimin, CHEN Huitao, et al.

专题论述

食品中腐胺和尸胺检测方法研究及应用进展

张敏,赵晓娟,曾晓房,等 (215)

Research and Application Progress of Determination Methods of Putrescine and Cadaverine in Foods

ZHANG Min, ZHAO Xiaojuan, ZENG Xiaofang, et al.   

                                                          

社会责任角度下的食品安全管理浅谈

杨慧,李卫成 (220)

Study on Food Safety Management from the Perspective of Social Responsibility

YANG Hui, LI Weicheng

“互联网+”背景下餐饮企业品质控制和营销

 王雪梅 (224)

Quality Control and Marketing of Catering Enterprises under the Background of “Internet+”

WANG Xuemei

网络经济下粮食流通组织对粮价影响机理                

       刘燕 (228)

The Influence Mechanism of Grain Circulation Organization on Grain Price under Network Economy

LIU Yan

茶叶中具有线粒体激活作用的高分子量多酚研究进展   

 欧伊伶,张娅楠,覃丽,等 (231)

Progress in High-Molecular-Weight Polyphenols with Mitochondrial Activation of Tea

OU Yiling, ZHANG Yanan, QIN Li, et al.

基于“翻转课堂”理念的“食品毒理学”教学模式改革与实践   

贾艳菊,刁春英,齐靖,等 (236)

Reform and Application of the Teaching Model Based on Flipped Classroom in “Food Toxicology”

JIA Yanju, DIAO Chunying, QI Jing, et al. 

加工方法对荷叶茶品质的影响                  

蒋美华,郭春延,薛晶晶,等 (240)

Effects of Processing Methods on the Quality of Lotus Leaf Tea

JIANG Meihua, GUO Chunyan, XUE Jingjing, et al.

                                                                                               

生物反应器的选型原则与设备选型及新发展  

  邹东恢,梁敏 (244)

Type Selection Principle and Equipment Type Selection to Bioreactors and Their New Development

ZOU Donghui, LIANG Min

                                                                                   

国内保健食品原料信息规范化应用现状与思考

李玥,李文林,曾莉,等 (248)

Status and Thoughts on the Application of Standardization of Domestic Health Food Raw Material Information

LI Yue, LI Wenlin, ZENG Li, et al.

                                                       

食品质量安全检测新技术研究生示范课程建设与实践

李国强,张敏,邓燏,等 (252)

Construction and Practice on Graduate Student Demonstration Course Food Quality and Safety Analysis

LI Guoqiang, ZHANG Min, DENG Yu, et al.

近红外光谱在果蔬品质定性分析中的应用研究进展   

向延菊,蒲云峰,王大伟 (255)

Application of Near Infrared Spectroscopy in Qualitative Analysis of the Quality of Fruits and Vegetables

XIANG Yanju, PU Yunfeng, WANG Dawei

                                                        

紫背天葵的研究进展及其在航天食品上的应用   

张文展,刘定荣,马金莲,等 (260)

Research Progress of Gynura bicolor and Its Application in Aerospace Food

ZHANG Wenzhan, LIU Dingrong, MA Jinlian, et al.

                                                                                   

影响糯性谷物淀粉的消化因素及其改性方法          

肖瑜,杨爽,刘炳利,等 (263)

The Factors of Digestibility on Waxy Starch and the Modified Method

XIAO Yu, YANG Shuang, LIU Bingli, etal.

                                                                                                   

基于BOPPPS与项目化教学模式相结合的食品酶学课程改革

张宁宁,王睿,郑宝东 (268)

Application of BOPPPS and Project Teaching Model in Food Enzyme Course Reform

ZHANG Ningning, WANG Rui, ZHENG Baodong

                                                                                        

喷雾干燥技术在益生菌微胶囊制品中的应用研究进展

陶萄,侯丹平,尹肖寒,等 (271)

Advances in Application of Spray Drying Technology in Microencapsulation of Probiotics

TAO Tao, HOU Danping, YIN Xiaohan, et al.

分析检测

QuEChERS-GC-MS/MS法测定碳酸饮料中17种邻苯二甲酸酯    

郭爱静,赵伟,杨立学 (276)

GC-MS/MS Determination of 17 Phthalates in Carbonate Beverages by QuEChERS

GUO Aijing, ZHAO Wei, YANG Lixue

                                                                                                

老鹰茶与其原料叶挥发油成分及抗氧化活性

秦昭,冯堃,王文蜀,等 (280)

The Composition and Antioxidant Activity of Hawk Tea and Leaves of Its Material Plant

QIN Zhao, FENG Kun, WANG Wenshu, et al.

                                                                             

食用槟榔中多种对羟基苯甲酸酯类残留量的测定与确证  

梁军,李青,袁晓,等 (284)

Determination and Confirmation of Several p-Hydroxybenzoate Residues in Edible Areca Nut

LIANG Jun, LI Qing, YUAN Xiao, et al.

                   

液液萃取-气相色谱法测定黄酒中β-苯乙醇含量

刘爽,张振凌,张宏伟,等 (288)

Determination of β-Phenylethanol in Chinese Rice Wine by Liquid-Liquid Extraction-Gas Chromatography

LIU Shuang, ZHANG Zhenling, ZHANG Hongwei, et al.

                                                    

气相色谱-质谱法检测体内、体外百草枯

宫田娇,于晓军 (292)

Determination of Paraquat in Vivo and in Vitro by Gas Chromatography Mass Spectrometry (GC/ MS)

GONG Tianjiao, YU Xiaojun

顶空-气相色谱法测定食品接触材料中14种苯类化合物

韩陈,孙多志,左莹,等 (295)

Determination of 14 Kinds of Benzene Compounds in Food Contact Materials by HeadspaceGas Chromatography

HAN Chen, SUN Duozhi, ZUO Ying, et al.

                                                                

ICP-MS法测定植物纤维模塑制品中3种有害元素

禄春强,孙多志,孙衎,等 (299)

Determination of the Three Harmful Heavy Mental Ions in Plant Fiber Molded Products by ICPMS

LU Chunqiang, SUN Duozhi, SUN Kan, et al.

不同来源水半夏中5种黄酮类物质的测定                        

丁为 (302)

Determination of Five Flavonoidsin Different Typhonium flagelliforme Extracts by Using HPLC

DING Wei 

高效液相色谱法测定干生姜中姜黄素的含量                          

干婧,刘枫,吕世均,等 (305)

Analysis of Curcumin Content in Dry Ginger by High Perfo, rmance Liquid Chromatography

GAN Jing, LIU Feng, LÜ Shijun, et al. 

离子色谱法测定五大连池矿泉水中无机阴离子

方振兴,王希英,谢振华 (309)

Determination of Inorganic Anions in Wudalianchi Mineral Water by Ion Chromatography

FANG Zhenxing, WANG Xiying, XIE Zhenhua

冷原子荧光光谱法测定水中的汞

李永华,王学欣 (311)

Determination of Mercury in Water by Cold Atomic Fluorescence Spectrometry

LI Yonghua, WANG Xuexin

LC-AFS法测定水产饲料中的甲基汞

李浩洋,汪海滨,邓建,等 (315)

Determination of Methylmercury in Aquatic Feed by LC-AFS

LI Haoyang, WANG Haibin, DENG Jian, et al.

基于近红外光谱的掺伪花生油鉴别模型优化

左倩倩,孙金梦,王倩玉,等 (318)

Optimization of Identification Model of Adulterated Peanut Oil Based on Near Infrared Spectroscopy

ZUO Qianqian, SUN Jinmeng, WANG Qianyu, et al.

                                                           

柱前衍生法测定桂花多糖中的6种单糖的含量               

李婷婷,王雪吟,胡丹荔,等 (323)

Determination of Six Monosaccharides in Osmanthus fragrans Polysaccharides by Pre-column Derivatization

LI Tingting, WANG Xueyin, HU Danli, et al. 

HPLC法测定海鲈鱼鱼油中EPA和DHA的含量

张凌云,杨莹,邓世明 (327)

Determination of EPA and DHA in Sea Bass by HPLC Method

ZHANG Lingyun, YANG Ying, DENG Shiming

 

信息 (78) (123) (160) (251) (308)


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