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第40 卷  第 5 期 ( 月刊 )

艺技术
富硒酵母对草莓酒品质的影响

贺莹,冯彩平 (1)

Effect of Selenium Rich Yeast on the Quality of Strawberry Wine

HE Ying, FENG Caiping

球磨改性稻秆复合高吸水树脂的工艺优化

喻弘,喻鹏 (4)

Process Optimization of Ball-Milled Modified Rice Straw Composite Superabsorbent

YU Hong, YU Peng

小茴香中乙酰胆碱酯酶抑制剂的提取工艺

张赟彬,许静,魏蒙月,等 (8)

Extraction Process of Acetylcholinesterase Inhibitor from Fennel

ZAHNG Yunbin, XU Jing, WEI Mengyue, et al.

反复冻融对生鲜三文鱼品质的影响

龚漱玉 (12)

Effect of Repeated Freeze-Thawing on Meat Quality of Fresh Salmon Meats

GONG Shuyu

慕萨莱思酒泥原花色素、果胶、酒石酸联产工艺

赵俭波,姜建辉,秦少伟,等 (15)

Technical of Combined Extraction of Proanthocyanidin, Pectin and Tartaric Acid from Musalais Mud

ZHAO Jianbo, JIANG Jianhui, QIN Shaowei, et al.

燕麦麸膳食纤维挤出改性工艺                        刘静雪,李凤林,王英臣,等 (21)
Extrusion Modification of Oat Bran Dietary Fiber
LIU Jingxue, LI Fenglin, WANG Yingchen, et al.
食品添加剂对饮用型高蛋白酸奶质构的改善

李星岩,杨畅,高飞,等 (24)

Texture Improvement of High Protein Drinking Yogurt by Food Additives

LI Xingyan, YANG Chang, GAO Fei, et al.

核桃分离蛋白的制备及其包埋番茄红素的工艺 

庞志花,郭倩,徐若琳,等 (29)

The Extraction of Walnut Protein Isolate and Its Encapsulation of Lycopene

PANG Zhihua, GUO Qian, XU Ruolin, et al.

泽兰脂肪酸及挥发油提取及气相色谱-质谱分析

刘畅,陈建波,华梅,等 (33)

Extraction of Essential Fatty Acids and Volatile Components and the Gas Chromatography-Mass Spectrometry Analysis

LIU Chang, CHEN Jianbo, HUA Mei, et al.

溶菌酶复合保鲜剂对刀额新对虾的保鲜作用

庄秋丽,林建城,洪辉集,等 (37)

Preservation Effect of Complex Lysozyme Preservative on Metapenaeus ensis

ZHUANG Qiuli, LIN Jiancheng, HONG Huiji, et al.

微波辐射-蛋白酶耦合循环催化蛋白质反应器及工艺

左继红,刘丽丽,崔政伟 (41)

Microwave Radiation Protease Coupled Cycle Catalytic Protein Reactor and Process

ZUO Jihong, LIU Lili, CUI Zhengwei

核桃粕中多肽的酶法制备工艺

祁岩龙,孙文敏,孙俪娜 (46)

The Enzymatic Preparation of Polypeptide in Walnut Residue

QI Yanlong, SUN Wenmin, SUN Lina

海鲜味玉米-糯米粉挤压膨化小吃工艺

石磊,王雨生,徐澎聪,等 (50)

Process of Corn-waxy Rice Flour Extruded Snack with Seafood Flavor

SHI Lei, WANG Yusheng, XU Pengcong, et al.

荷叶复合固体饮料的工艺

高月滢,曹涵,唐明明,等 (54)

The Technology of Lotus Leaf Compound Solid Beverage

GAO Yueying, CAO Han, TANG Mingming, et al.

酸荔枝核提取物对α-葡萄糖苷酶的抑制作用

陈华妮,李容,陆海峰,等 (59)

Study on Inhibitory Effect of Acid Litchi Seed Extract on α-Glucosidase

CHEN Huani, LI Rong, LU Haifeng, et al.

萌动青稞米酒的工艺研究及理化性质分析

申瑞玲,景新俊,张婷,等 (62)

Study on Fermentation Techniques of Sprouted Barely Rice Wine and Physico-chemical Quality Analysis

SHEN Ruiling, JING Xinjun, ZHANG Ting, et al.

板栗调味酱的生产工艺 

马凌云,赵亮,罗春雷,等 (67)

Processing Technology of Flavoring Paste of Chinese Chestnut

MA Lingyun, ZHAO Liang, LUO Chunlei, et al.

鱼香菜超微粉加工工艺

张胜来 (71)

Processing Technology of Superfine Grinder of Elshotzia cypriani

ZHANG Shenglai

富含海带的糖尿患者全营养食品的配方

李纯晓,邱剑润,梁泽,等 (74)

All-nutrient Food Formula with Rich Kelps to Diabetic Patients

LI Chunxiao, QIU Jianrun, LIANG Ze, et al.

无矾淮山药红薯粉丝的研制

董静,王利国,姚妙爱 (79)

Study on Non-alum Yam Sweet Potato Starch Vermicelli

DONG Jing, WANG Liguo, YAO Miao’ai

响应面法优化丹酚酸B提取工艺

赵孟浩,孙国杰 (82)

Optimization of Extraction Process of Salvianolic Acid B by Response Surface Methodology

ZHAO Menghao, SUN Guojie

氯化钾协同脉冲电场对木薯淀粉性能的影响

张露娟 (86)

The Synergetic Effect of Potassium Chloride and Pulsed Electric Field Treatment on Structure and Properties of Starch with a Lower Moisture Content

ZHANG Lujuan

带鱼蛋白水解肽制备条件优化

王晓玲,张芹,张洪芳,等 (90)

Study on the Preparation Conditions of Hairtail Hydrolyzed

WANG Xiaoling, ZHANG Qin, ZHANG Hongfang, et al.

玉米浆中蛋白提取及酶解工艺

张嘉雨,曹越,马文萱,等 (93)

Extraction and Enzymolysis Technology of Protein from Corn Steep Liquor

ZHANG Jiayu, CAO Yue, MA Wenxuan, et al.

冷冻处理对蛋清液起泡性与凝胶性的影响

胥伟,代钰,王宏勋,等 (96)

Effect of Frozen Treatment on Foaming and Gelatinability of Egg White Liquid

XU Wei, DAI Yu, WANG Hongxun, et al.

果蔬茶冰淇淋配方粉制备及应用 

邵虎,秦亮,孔令伟,等 (99)

Preparation and Application of Fruit and Vegetable Tea on Ice Cream Formula Powder

SHAO Hu, QIN Liang, KONG Lingwei, et al.

高温高压和常压蒸煮对绿豆糊化度的影响研究

孙军涛,张智超,肖付刚,等 (103)

Effect of High Temperature and High Pressure and Atmospheric Cooking on Gelatinization of Mung Bean

SUN Juntao, ZHANG Zhichao, XIAO Fugang, et al.

黄精天然饮料的研制

叶文峰,涂明锋,高贵艳,等 (106)

Development of Natural Beverage of Polygonatum sibiricum

YE Wenfeng, TU Mingfeng, GAO Guiyan, et al.

龙须菜酶解制备琼胶寡糖的工艺优化

邓宇峰,林娟,叶秀云,等 (110)

Process Optimization of Preparation of Agarose Oligosaccharides by Enzymatic Hydrolysis of Gracilaria lemaneiformis

DENG Yufeng, LIN Juan, YE Xiuyun, et al.

不同干酵母对百香果酒的发酵影响

方晓纯,郑凤锦,林波,等 (115)

Effect of Different Dry Yeast on Passion Fruit Wine Brewing

FANG Xiaochun, ZHENG Fengjin, LIN Bo, et al.

转谷氨酰胺酶交联作用对豆腐品质的影响

王文思,聂华亮,曾瑞萍,等 (120)

Effect of Crosslinking with Transglutaminase on the Quality of Tofu

WANG Wensi, NIE Hualiang, ZENG Ruiping, et al.

真空回潮对烟叶品质的影响

段海涛,钟良,张渝婕,等 (124)

The Effect of Vacuum Wetting on the Quality of Tobacco Strips

DUAN Haitao, ZHONG Liang, ZHANG Yujie, et al.

鸡精调味料中鸡肉添加量及熟化得率

张佳汇,苏云琦 (128)

The Addition of Chicken and the Yield of Cooked Chicken in Chicken Essence Seasoning

ZHANG Jiahui, SU Yunqi

辣木籽中酚酸化合物的提取工艺

汤逊尤,王李平,林晨,等 (131)

Optimization of Extraction Technology of Phenolic Compounds in Moringaoleifrea Seed

TANG Xunyou, WANG Liping, LIN Chen, et al.

宣恩火腿粗肽液提取条件优化

邱朝坤,范露,刘家祺 (136)

Optimizing Extraction Technology of Crude Peptide from Xuanen Ham

QIU Chaokun, FAN Lu, LIU Jiaqi

小米酸浆果乳饮料的研制

高洁,吉荣荣,辛泓均,等 (139)

Study on the Beverage of Minor Cereals and Physalis alkekengi

GAO Jie, JI Rongrong, XIN Hongjun, et al.

超临界二氧化碳萃取核桃青皮多酚及其体内抗氧化性

刘迪,宋晓宇,李婧,等 (144)

Extraction for Polyphenol from Walnutgreen Husk by Supercritical CO2 and Study on Its
Antioxidationactivity in Vivo

LIU Di, SONG Xiaoyu, LI Jing, et al.

锌离子螯合修饰河蚬抗氧化肽的工艺

刘晶晶,徐蕴桃,林秋逸,等 (148)

Technology of Antioxidant Peptides from Corbicula fluminea Modified by Zinc Ion

LIU Jingjing, XU Yuntao, LIN Qiuyi, et al.

超高压处理对南瓜复合汁杀菌效果与品质的影响 

康欢,马涛,户昕娜,等 (153)

Effect of Ultra High Pressure Treatment on the Sterilization and Quality of Pumpkin Juice

KANG Huan, MA Tao, HU Xinna, et al.

响应面法优化微波提取剑河双钩藤中的钩藤碱 

蒋华梅,王向前,张娇娇 (159)

Optimization of Microwave-Assisted Extraction Process for Rhynchophylline from Ramulus
uncariae Rhynchophyllae in Uncaria of Jianhe by Response Surface Methodology

JIANG Huamei, WANG Xiangqian, ZHANG Jiaojiao

半连续法超临界CO2流体萃取花生油及油品质检

李晟,宋志君,唐泉,等 (164)

Semi-Continuous Supercritical CO2 Fluid Extraction of Peanut Oil and Oil Quality Inspection

LI Sheng, SONG Zhijun, TANG Quan, et al.

研究探讨
HPLC-ELSD法测定食品中五种糖的含量

张玲,薛满,李晓芹,等 (167)

Determination of Five Kinds of Sugar in Food by HPLC-ELSD Method

ZHANG Ling, XUE Man, LI Xiaoqin, et al.

超声微波协同酶法提取黄精多糖与抗氧化特性分析

巫永华,刘恩岐,张建萍,等 (171)

Ultrasound-Microwave-Assisted Compound Enzyme Extraction of Polygonatum Polysaccharides
and Its Antioxidant Activities

WU Yonghua, LIU Enqi, ZHANG Jianping, et al.

黑果枸杞芽茶香气成分及营养成分

李晓莺,张曦燕,闫亚美,等 (176)

Aroma and Nutrition of the Lycium ruthenicum Bud-tea

LI Xiaoying, ZHANG Xiyan, YAN Yamei, et al.

银杏葡萄酒自由基清除能力及其与总酚含量的关系

冯涛,赵宇,桑敏,等 (180)

The Correlation Study between the Ability of Scavenging Free Radical and the Total Phenolic Content of Ginkgo Wine

FENG Tao, ZHAO Yu, SANG Min, et al.

姜黄素碳酸钙微球的制备及其载药性能

宋娟,张华山,鲁江,等 (185)

Systhesis of Calcium Carbonate Microspheres of Curumin and Its Controlled Drug Release

SONG Juan, ZHANG Huashan, LU Jiang, et al.

改性花生壳吸附Pb2+

邱光明,朱丛戎 (189)

Adsorption of Pb2+ by Modified Peanut Shell

QIU Guangming, ZHU Congrong

婴幼儿配方奶粉中氯成分分析标准物质的研制

杨轶眉 (193)

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

YANG Yimei

不同鸡品种对白切鸡品质影响

李锐,孙玉林,江祖彬,等 (197)

The Effect of Different Chicken Breeds on the Quality of Boiled Sliced Chicken

LI Rui, SUN Yulin, JIANG Zubin, et al.

特殊医学配方乳粉中硒测定方法探讨

邓陶陶,李清清 (201)

Study on the Determination Method of Selenium in Formulated Milk Powder for Special
Medical Purposes

DENG Taotao, LI Qingqing

短波紫外线照射对鲜切黄瓜片品质的影响

赵磊,王丹,马越,等 (205)

Effect of Ultraviolet C Irradiation on the Quality of Fresh Cut Cucumber Slices

ZHAO Lei, WANG Dan, MA Yue, et al.

广东省不同地方广式腊肠品质研究

蔡诗鸿,曾晓房,马嘉发,等 (209)

Quality Research of Cantonese Sausage at Different Places in Guangdong Province

CAI Shihong, ZENG Xiaofang, MA Jiafa, et al.

黄鳝片冷冻保藏的质构变化与控制

王智能,高立琼,崔文利,等 (214)

Quality Change and Control of Monopterus albus Slices during Frozen Storage

WANG Zhineng, GAO Liqiong, CUI Wenli, et al.

果蔬酵素对黑色素生成的影响

张瑞雪,马勇,刘宇,等 (220)

Effects of Fruit and Vegetable Enzymes on Melanogenesis

ZHANG Ruixue, MA Yong, LIU Yu, et al.

无硫复合护色剂对冷藏桃抗氧化酶活力的影响

李新明,高忠东,张倩茹,等(223)

The Effect of Sulfur-Free Complex Color-Protecting Agent on Antioxidant Enzymes Activity in Peach during Cold Storage

LI Xinming, GAO Zhongdong, ZHANG Qianru, et al.

硒化荷叶离褶伞菌丝体的鉴定及生物活性

周志强,楼海军 (228)

The Preparation and Biological Activity of Selenium-Enriched Lyophyllum decastes Mycelium

ZHOU Zhiqiang, LOU Haijun

玉米低聚肽中抗氧化肽的分离纯化及结构鉴定

周明,秦修远,贾福怀,等 (232)

Separation and Identification of Antioxidant Peptides Derived from Corn Oligopeptides

ZHOU Ming, QIN Xiuyuan, JIA Fuhuai, et al.

聚赖氨酸复合涂膜对金鲳鱼冷藏保鲜效果

张涵,徐高原,冯爱国,等 (235)

Combined Preservation Effects of Polylysine Composite Coating on Trachinotus ovatus

ZHANG Han, XU Gaoyuan, FENG Aiguo, et al.

UPLC-MS/MS法测定阿胶糕中6种黄曲霉毒素的方法

周艳华,李涛,潘小红 (240)

The Methods of Simultaneous Determination of 6 Kinds of Aflatoxins in Gelatin Cake by
UPLC-MS/MS

ZHOU Yanhua, LI Tao, PAN Xiaohong

食品机械
谷物粮食干燥系统热源改造及性能分析

杨先亮,郜坤,戎瑞,等 (243)

Heat Source Transformation and Performance Analysis of Grain Drying System

YANG Xianliang, GAO Kun, RONG Rui, et al.

辊压式甘蔗榨汁机的结构设计与分析

刘丁丁,时强盛,刘世豪 (247)

Structural Design and Analysis of Rolling Sugarcane Juicer

LIU Dingding, SHI Qiangsheng, LIU Shihao

专题论述

关于外卖食品安全治理问题的博弈分析

王殿华,马佼,张迎新 (251)

Game Analysis on Safety Management of Takeaway Food

WANG Dianhua, MA Jiao, ZHANG Yingxin

从农场到餐桌的转基因标识研究

钱贵明,李翔 (255)

Research on Genetically Modified Food Labeling from Farm to Table

QIAN Guiming, LI Xiang

油茶籽粕中化学成分与提取工艺研究进展

王宗成,秦源,刘艳芳,等 (260)

Review on Study of Chemical Constituents and Extraction Process of Tea Seed Meal

WANG Zongcheng, QIN Yuan, LIU Yanfang, et al.

食品生产过程中的污染问题

赵鑫,王振,韩彦龙,等 (265)

Food Contamination Problems during the Procession of Food Production

ZHAO Xin, WANG Zhen, HAN Yanlong, et al.

甘薯叶菜的营养保健及贮藏保鲜技术研究进展

沈梦兰,庞林江,陆国权,等 (270)

Application Value and Research Status of Storage and Preservation of Sweet Potato Leafy
Vegetables

SHEN Menglan, PANG Linjiang, LU Guoquan, et al.

HACCP体系在硒类片剂保健食品生产中的应用

韩霭辰 (274)

The Application of HACCP System in the Production of Selenium Tablets

HAN Aichen

冷等离子体在肉品安全控制领域应用研究进展

 

康超娣,相启森,赵电波,等 (280)

Recent Research Progress on Applications of Cold Plasma for Safety Control of Meat Product

KANG Chaodi, XIANG Qisen, ZHAO Dianbo, et al.

马铃薯制品回生影响因素的研究进展

李月明,张翠翠,姜雪晶,等 (285)

Research Progress on Retarding Retrogradation of Potato Products

LI Yueming, ZHANG Cuicui, JIANG Xuejing, et al.

食品接触用塑料包装中纳米材料迁移的研究进展

石鎏杰,韦存茜,李洁君,等 (289)

A Review of the Migration of Nanomaterials in Food Contact Plastics

SHI Liujie, WEI Cunqian, LI Jiejun, et al.

运动中枢疲劳与营养之间的关系研究进展

于鹏,艾正文 (294)

Study on Development of Relationships between Exercise-Induced Fatigue and Nutrition

YU Peng, AI Zhengwen

食品包装对物流效率的影响

叶琳 (297)

The Effect of Food Packaging on Logistics Efficiency

YE Lin


果酒产业的发展现状与市场前景展望                    

 赵婷,李林波,潘明,等 (302)

Development Status and Market Prospects of Fruit Wine Industry

ZHAO Ting, LI Linbo, PAN Ming, et al.

分析检测
谷物中玉米赤霉烯酮残留的胶体金免疫层析法测定   

   何方洋,万宇平,崔廷婷,等 (308)

Determination of Zearalenone Residues in Grain by Gold Immunochromatography Assay

HE Fangyang, WAN Yuping, CUI Tingting, et al.

HPLC法测定紫花地丁中香豆素和黄酮的量     

 徐小博,任敏,何松林,等 (312)

Determination of Coumarin and Flavonoids in Viola yedoensis Makino by HPLC

XU Xiaobo, REN Min, HE Songlin, et al.

石墨炉原子吸收光谱法测量河鲜中镉的含量

 刘艺,侯艳霞,杨璐,等 (315)

Cadmium Content in Fresh River Measured by Graphite Furnace Atomic Absorption
Spectrometry

LIU Yi, HOU Yanxia, YANG Lu, et al.

MSPE-UPLC-MS/MS法测定植物油中8种真菌毒素  

何晓明,倪娟桢,赵月钧,等 (318)

Determination of 8 Mycotoxins in Vegetable Oil by MSPE-UPLC-MS/MS

HE Xiaoming, NI Juanzhen, ZHAO Yuejun, et al.

凝胶色谱-气质联用测定花生油中苯并芘残留

王磊,樊蕊 (322)

Determination of Benzopyrene in Peanut Oil by Gel Permeation Chromatography-Gas
Chromatography/Mass Spectrometry

WANG Lei, FAN Rui

红花蜂花粉多糖PBPC-Ⅱ结构分析及抗氧化活性 

 王昀,李月,唐春兰,等 (325)

Structure Characterization and Antioxidant Activity of Polysaccharides PBPC- Ⅱ from Bee
Pollen of Carthamus tinctorius L.

WANG Yun, LI Yue, TANG Chunlan, et al.

信息 (98) (143) (166) (192) (239) (311)


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