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目 次

第40 卷 第6 期 ( 月刊)

工艺技术

水牛乳Mozzarella干酪成熟中蛋白质水解和功能特性的分析

黄丽,杨攀,农皓如,等 (1)

Analysis of Proteolysis and Functional Properties of Mozzarella Cheese Derived from Buffalo Milk during Ripening

HUANG Li, YANG Pan, NONG Haoru, et al.

高二氧化碳处理对青柠檬保绿的效果

杨晓羽,唐先谱,郭艳利,等 (5)

The Effect of Carbon Dioxide with High Concentration on the Keeping Green of Lemons

YANG Xiaoyu, TANG Xianpu, GUO Yanli, et al.

响应面法优化山葡萄梗微晶纤维素制备工艺

邵信儒,于雅萱,王金阳,等 (9)

Optimization of the Preparation Process of Microcrystalline Cellulose from Vitis amurensis Rupr. Stem by Response Surface Methodology

SHAO Xinru, YU Yaxuan, WANG Jinyang, et al.

不同清洗方式对青椒保鲜效果的影响

李丽,辛明,李昌宝,等 (13)

Effects of Different Cleaning Methods on Preservation of Green Pepper

LI Li, XIN Ming, LI Changbao, et al.

醒发过程馒头面坯中各物质的动态变化

刘长虹,王欣怡,拱姗姗,等 (17)

Dynamic Changes of Various Substances in the Steamed Bread during the Proofing Process

LIU Changhong, WANG Xinyi, GONG Shanshan, et al.

丙烯酰胺天冬酰胺/葡萄糖低湿模式反应体系条件优化

邱朝坤,黄琳 (22)

Optimization of Reaction System of Acrylamide in Asparagine/Glucose Low Humidity Model
System

QIU Chaokun, HUANG Lin

藻酸丙二醇酯与黄原胶乳化稳定水包油乳液

李玉洁,向东,王波,等 (25)

Using the Mixture of Propylene Glycol Alginate and Xanthan Gum to Emulsify and Stable the Oil-in-water Emulsion

LI Yujie, XIANG Dong, WANG Bo, et al.

响应面法优化微波辅助提取马铃薯渣中果胶工艺

张燕,简荣超,谭乾开,等 (30)

Optimization of Microwave-Assisted Extraction of Pectin from Potato Pulp by Response
Surface Methodology

ZHANG Yan, JIAN Rongchao, TAN Qiankai, et al.

响应面微波辅助提取六堡茶可溶性糖工艺

梁燕妮 (34)

The Response Surface Technology of Microwave Assisted Extraction of Soluble Sugar of

Liupao Tea LIANG Yanni

超声波法提取香榧籽油工艺及其理化特性

孙小红,王国夫,周瑾 (38)

Ultrasonic Extraction and Physicochemical Properties of Torreya grandis ‘Merrilli’ Seed Oil

SUN Xiaohong, WANG Guofu, ZHOU Jin

军用方便米饭的配方及食用品质

陈轩,向莉,马晓灵,等 (41)

Prescription and Edible Quality of Military Instant Rice

CHEN Xuan, XIANG Li , MA Xiaoling, et al.

果胶酶处理对花红清汁出汁率和澄清度的影响

任曼妮,姜辰昊,彭中兰,等 (47)

Effect of Pectinase Treatment on Juice Yield and Clarification of Malus asiatica Juice

REN Manni, JIANG Chenhao, PENG Zhonglan, et al.

不同发酵方式对发酵番茄酱品质的影响 牟琴,徐俐,鲁青松,等 (50)

Effect of Different Fermentation Methods on the Quality of Fermented Ketchup

MOU Qin, XU Li, LU Qingsong, et al.

单因素法考察葛仙米多糖提取工艺

周熙,柏玉冰,申磊,等 (55)

Investigating the Extraction Process of Nostoc sphaeroids Kutz Polysaccharides by the Single Factor Method

ZHOU Xi, BAI Yubing, SHEN Lei, et al.

玛卡中抗氧化物质的提取工艺初探

史俊友,景年华,赵红艳,等 (58)

Investigation on the Extraction Technology of Antioxidants from Lepidium meyenii Walp

SHI Junyou, JING Nianhua, ZHAO Hongyan, et al.

碱性蛋白酶酶解绿豆蛋白制备低聚肽工艺优化

马诗文,高云,代西龙,等 (62)

Optimization of the Preparation of Oligopeptides with Mung Bean Protein Treated by Alcalase Protease

MA Shiwen, GAO Yun, DAI Xilong, et al.

橄榄提取物银纳米颗粒绿色制备工艺优化

邱光明,朱丛戎 (65)

Optimization of Green Preparation Process of Olive Extract Silver Nanoparticles

QIU Guangming, ZHU Congrong

老山芹红茶菌发酵饮料的工艺

柴丽娜,徐伟,吕欢,等 (69)

The Technology of Fermented Heraclum dissectum Beverage of Kombucha

CHAI Lina, XU Wei, LÜ Huan, et al.

响应面法结合熵权法优化银怡片水提浸膏喷雾干燥工艺

曹苗苗,徐桂红,许明君,等 (73)

Optimization of Spray Drying Process of Water Extract Paste of Yinyi Tablet by Design-
Response Surface and Entropy Weighting Method

CAO Miaomiao, XU Guihong, XU Mingjun, et al.

蚕蛹蛋白酶解工艺及其水解产物抗氧化性

蔡沙,何建军,张国忠,等 (77)

The Enzymatic Hydrolysis of Silkworm Pupa Protein

CAI Sha, HE Jianjun, ZHANG Guozhong, et al.

双酶法制备天然奶味香精

胡鹏丽,钱文涛,李洪亮,等 (83)

The Research of the Preparation of Natural Milk Flavor by Double Enzymatic Method

HU Pengli, QIAN Wentao, LI Hongliang, et al.

戊二醛/纳米SiO2/壳聚糖复合膜的制备及其特性

喻弘,李发彩,彭春,等 (87)

Preparation and Properties of Glutaraldehyde/Nanosilica/Chitosan Composite Film

YU Hong, LI Facai, PENG Chun, et al.

鱼腥草复合保健含片的制备工艺

陈迪,李安琪,杨福华,等 (92)

Preparation Technology for Compound Health Tablets of Houttuynia cordate Thunb

CHEN Di, LI Anqi, YANG Fuhua, et al.

均质工艺对板栗浊汁饮料持水力的影响

董秋玲,高仕宇,张昊伟,等 (97)

The Effect of Homogenization Process on the Hydraulic Power of Chinese Chestnut Serosity

DONG Qiuling, GAO Shiyu, ZHANG Haowei, et al.

油用牡丹籽油提取工艺和保鲜效果

夏振平,刘旭富 (101)

Extraction Technology and Preservation Effect of Seed Oil of Peony

XIA Zhenping, LIU Xufu

响应面与模糊数学在菱角桂圆饮料中的应用

孟秀梅,李明华,张兰,等 (105)

Response Surface Method and Fuzzy Mathematics Using in Water Chestnut and Longan
Beverage

MENG Xiumei, LI Minghua, ZHANG Lan, et al.

低NSI新豆粕对大豆分离蛋白工艺及产品功能性的影响

刘汝萃,袁伟岗,王洪彩,等 (110)

Effect of Low NSI New Soybean Meal on Soy Protein Isolate Technology and Its Functional
Properties

LIU Rucui, YUAN Weigang, WANG Hongcai, et al.

天然保鲜剂在面包保藏中的应用

马荣琨,侯东丽,苏东民 (114)

Application of Natural Preservatives in Bread Preservation

MA Rongkun, HOU Dongli, SU Dongmin

传统纳豆发酵条件的优化

张捷,牟建楼,张伟,等 (118)

Optimization of Traditional Natto Fermentation Conditions

ZHANG Jie, MOU Jianlou, ZHANG Wei, et al.

杜仲籽油纳米乳的制备及稳定性评价

王小媛,王爽爽,纵伟 (122)

Preparation and Quality Evaluation of Eucommia Seed Oil Nanoemulsion

WANG Xiaoyuan, WANG Shuangshuang, ZONG Wei

土三七多糖提取分离及其单糖组成分析

曹塬,刘杰 (128)

Extraction, Separation and Monosaccharide Composition Analysis of Polysaccharides from
Panax notoginseng

CAO Yuan, LIU Jie

黑枸杞格瓦斯的研制及挥发性成分分析

温慧,刘婷,卻发美,等 (132)

Preparation of Lycium ruthenicum Murr. and Analysis of Its Volatile Components

WEN Hui, LIU Ting, QUE Famei, et al.

碱性蛋白酶水解苦荞蛋白工艺优化及其抗氧化活性

罗小雨,费烨,许庆忠,等 (137)

Optimization for Hydrolysis of Tartary Buckwheat Protein with Alkaline Protease and Its
Antioxidant Activity

LUO Xiaoyu, FEI Ye, XU Qingzhong, et al.

复方玛咖咀嚼片的研制

徐桂红,曹苗苗,高如意,等 (141)

Development of Compound Maca Chewing Tablets

XU Guihong, CAO Miaomiao, GAO Ruyi, et al.

乳清分离蛋白酶解工艺

宫俊峰,闫碧轩,贾亚婷,等 (145)

Research of Enzymolysis Conditions of Whey Protein Isolate

GONG Junfeng, YAN Bixuan, JIA Yating, et al.

正交法优化核桃青皮色素微波辅助提取工艺

赵丽华,罗靖 (148)

Optimization of Microwave Extraction Process of Brown Pigment from Walnut Peel by
Orthogonal Method

ZHAO Lihua, LUO Jing

双酶水解乳清蛋白ACE抑制肽的制备工艺优化

马莹,薛璐,胡志和,等 (153)

Optimization of Preparation Process of Double Enzyme Hydrolyzed Whey Protein ACE
Inhibitory Peptide

MA Ying, XUE Lu, HU Zhihe, et al.

脂肪酶酶解制备南瓜籽油风味物质

刘钊,邓伟战,张敏玲,等 (158)

Preparation of Pumpkin Seed Oil Flavor by Enzymatic Hydrolysis of Lipase

LIU Zhao, DENG Weizhan, ZHANG Minling, et al.

超声对鱼鳞胶原蛋白结构和功能特性的影响

杨平,徐昕,许青,等 (162)

Effect of Ultrasonic on Structure and Functional Properties of Collagen in Fish Scale

YANG Ping, XU Xin, XU Qing, et al.

苦荞黄酒发酵工艺

周金虎,张玉,方尚玲,等 (165)

Fermentation Technology of Tartary Buckwheat Wine

ZHOU Jinhu, ZHANG Yu, FANG Shangling, et al.

响应面优化瓜蒌中葫芦素提取工艺及其抑菌作用

张岩岩,王冬 (169)

Response Surface Optimization of Cucurbitacin Extracting Technology and Its Antibacterial Effect in Trichosanthes

ZHANG Yanyan, WANG Dong

热-醇处理制备非晶颗粒态葛根淀粉

鄢贵龙,汪伟,李天宇,等 (174)

Preparation of Non-crystal Granular Pueraria Starch by Heating and Ethanol Treatment

YAN Guilong, WANG Wei, LI Tianyu, et al.

研究探讨

大米原料对鲜湿米粉品质影响

李琳,陈洁,王远辉,等 (177)

The Raw Material Selection of Instant Fresh Rice Noodle

LI Lin, CHEN Jie, WANG Yuanhui, et al.

毛建茶汤多酚含量及其抗氧化活性

赵二劳,展俊岭,杨洁,等 (183)

Study on the Polyphone Content and Antioxidant Activity of Dracocephalum rupestre Tea
Infusion

ZHAO Erlao, ZHAN Junling, YANG Jie, et al.

甲壳类水产品中重金属镉的风险评估

张露菁,范文涵,彭少杰 (186)

Risk Assessment of Cadmium Exposure Level from Crustacean Aquatic Products

ZHANG Lujing, FAN Wenhan, PENG Shaojie

改性魔芋葡甘聚糖对北碚447锦橙贮藏品质的影响

李婷,李青青,黄威,等 (190)

Effects of Modified Konjac Glucomannan Delayed Storage Quality Decline of C. sinensis L.
Osbeck cv. Jinchengbeibei 447 (Citrus Fruits) LI Ting, LI Qingqing, HUANG Wei, et al.

食用海藻中α-葡萄糖苷酶抑制剂的筛选及抑制动力学

学珍,覃慧逢,赵丽婷,等 (195)

Screening of Fraction with Inhibiting Activity Against α-Glucosidase from Edible Algal

and Its Inhibition Kinetic Behaviors

FENG Xuezhen, QIN Huifeng, ZHAO Liting, et al.

罗耳阿太菌胞外多糖对铅离子的吸附作用研究

李炳东,李鸿梅,刘江宁 (199)

Adsorption of Lead Ion by Extracellular Polysaccharide from Athelia rolfsii

LI Bingdong, LI Hongmei, LIU Jiangning

大孔树脂对青鱼鱼糜漂洗水的吸附动力学

江洪波,丁保淼,张欣 (203)

Adsorption Kinetics of Macroporous Resin to the Rinse Water of Black Carp Surimi

JIANG Hongbo, DING Baomiao, ZHANG Xin

复合可降解薄膜对真空包装风干肠的品质及货架期的影响

胡亚光,孟令伟,张丽媛 (207)

Effect of Composite Degradable Film on Quality and Shelf-Life of Vacuum-Packed Air-Dried
Sausage

HU Yaguang, MENG Lingwei, ZHANG Liyuan

超微粉碎对斑马豆粉物化性质及抗氧化能力的影响

李光辉,王军,高雪丽,等 (211)

Effects of Superfine Grinding on the Physicochemical Properties and Antioxidant Activities of Zebra Bean Power

LI Guanghui, WANG Jun, GAO Xueli, et al.

微粉化时间对黑枸杞理化性质的影响

薛慧婷,徐宋瑶,苑红,等 (215)

Study on the Physio-chemical Properties of Lycium ruthenicum after Micronization

XUE Huiting, XU Songyao, YUAN Hong, et al.

茶树花体外抗氧化活性

马蕊,林勇,滕翠琴,等 (218)

Antioxidant Activity in Vitro of Tea Flowers MA Rui, LIN Yong, TENG Cuiqin, et al.

氨糖软骨素钙片增加骨密度功能试验

刘汝萃,张建全,马良,等 (222)

Bone Density of Calcium Tablets of Aminosaccharide Chondroitin

LIU Rucui, ZHANG Jianquan, MA Liang, et al.

抑制剂对杏多酚氧化酶抑制作用

崔明月,曲亚男,蒋丽娜,等 (225)

Inhibition Effects on the Polyphenol Oxidase of Apricot

CUI Mingyue, QU Yanan, JIANG Lina, et al.

凝胶载香滤棒的载香功能评价

余振华 (229)

Function Evaluation of Gel Aroma-loaded Filter Rod

YU Zhenhua

基于仿生技术检测薰衣草气味的方法

廖头根,朱保昆,何靓,等 (232)

The Detection of Lavender Odour Based on Bionic Smell

LIAO Tougen, ZHU Baokun, HE Liang, et al.

壳聚糖/马铃薯淀粉复合膜体系流变学与微观结构分析

张利铭,刘战丽,孙阳,等 (235)

Rheological Properties and Microstructure Analysis of Chitosan/Potato Starch Composite Film

ZHANG Liming, LIU Zhanli, SUN Yang, et al.

大蒜浸提液对亚硝酸盐的清除作用

郭红珍,解春艳,尚校兰 (239)

The Effect of Garlic Extracts to the Nitrite Scavenging

GUO Hongzhen, XIE Chunyan, SHANG Xiaolan

香菇菌渣处理工业废水中镉的应用

乔鑫,杨军,闫雪雯,等 (242)

The Treatment of Cadmium in Industrial Wastewater by Lentinus edodes Residue

QIAO Xin, YANG Jun, YAN Xuewen, et al.

食品机械

用于植物生长的LED光强自动调节系统

马州生 (246)

Automatic Adjustment System of LED Light Intensity For Plant Growth

MA Zhousheng

专题论述

中国“食品教育”研究之热点与前沿分析

韩薇薇 (249)

Analysis of Hotspots and Frontiers of China’s “Food Education” Research

HAN Weiwei

食品消费对环境影响的计算研究

王殿华,赵艳,狄琳娜 (255)

Study on the Influence of Food Consumption on the Environment

WANG Dianhua, ZHAO Yan, DI Linna

中国茶传统技艺与文化传承

陈俊杰 (259)

Chinese Drinking Tea Traditional Production Techniques and Cultural Inheritance

CHEN Junjie

分析检测

番茄皮中番茄红素含量测定方法

霍书香,杨清山,岳新海,等 (263)

Determination Method of Lycopene Content in Tomato Skin

HUO Shuxiang, YANG Qingshan, YUE Xinhai, et al.

ASE-GC-MS/MS法测定海产品中苯并(a)芘含量方法的建立

曾楚莹,曹小云,吕海燕 (266)

ASE-GC-MS/MS Method for Research of Determination of Benzopyrene in Marine Products

ZENG Chuying, CAO Xiaoyun, LÜ Haiyan

HPLC法测定禽蛋蛋黄中玉米黄质和叶黄素

吕美,孙一甲,徐一楠,等 (269)

Detection of Zeaxanthin and Lutein in Various Poultry Yolk by HPLC

LÜ Mei, SUN Yijia, XU Yinan, et al.

GC/MS对菠菜粉中6种农药残留的检测

王延华,周霞,石磊,等 (273)

Detection of Six Kinds of Pesticide Residue in Spinach Powder by GC-MS

WANG Yanhua, ZHOU Xia, SHI Lei, et al.

HPLC法同时测定蜂蜜中9种防腐剂、甜味剂和色素

张小芳,付大友,周良芹,等 (275)

Simultaneous Determination of Nine Preservatives, Sweeteners and Pigments in Honey by
HPLC

ZHANG Xiaofang, FU Dayou, ZHOU Liangqin, et al.

食品包装材料中重金属的质谱测定及来源分析

蒙华毅,凌悦菲,王启淳,等 (279)

Determination of Heavy Metal Elements in Food Packaging Materials by Inductively Coupled
Plasma Mass Spectrometry and Analysis of Their Sources

MENG Huayi, LING Yuefei, WANG Qichun, et al.

QuEChERS结合液相色谱-串联质谱法测定蔬菜中34种抗生素

张嘉楠,刘冰洁,王爱卿 (282)

Determination of Antibiotics Residues in Vegetables by QuEChERS-Ultra Performance Liquid
Chromatography-Tandem Mass Spectrometry

ZHANG Jianan, LIU Bingjie, WANG Aiqing

稻谷中铅含量的测定

杨迪,冯柳娟,范如栓 (287)

Measurement of Lead Content in Rice

YANG Di, FENG Liujuan, FAN Rushuan

LC-MS/MS检测ARA & DHA微胶囊粉剂中苯并(a)芘含量

李翔宇,舒敏,陆姝欢,等 (290)

Determination of Benzo (a) pyrene in ARA and DHA Microencapsulated Powder by Liquid
Chromatography Tandem Mass Spectrometry

LI Xiangyu, SHU Min, LU Shuhuan, et al.

UPC2法同时测定乳品中2种着色剂

徐莉,刘庆祺,符灵梅 (294)

Research Method of Direct Determination of 2 Coloring Agents in Milk Products by UPC2

XU Li, LIU Qingqi, FU Lingmei

高效液相色谱法检测模型反应体系中苯乙醛浓度

于迪,孔繁磊,祁静 (298)

Determination of Phenylacetaldehyde in Model Reaction System by High Performance Liquid
Chromatography

YU Di, KONG Fanlei, QI Jing

传统山西老陈醋醋化中生物活性物质动态分析

冯志宏,施俊凤,陈嘉 (302)

Dynamic Analysis of Bioactive Substances in the Process of Traditional Vinegar in the Process of Vinegarization of Traditional Processes of Shanxi Old Vinegar

FENG Zhihong, SHI Junfeng, CHEN Jia

镉离子选择性电极法测定食品中的镉含量

李琴,杨璐,徐得,等 (305)

Determination of Cadmium Content in Food with Cadmium Ion Selective Electrode

LI Qin, YANG Lu, XU De, et al.

气相色谱/质谱法结合对大米中残留农药的分析

李晓森,吴姬娜,邢中方,等 (308)

Detection of the Pesticide Residues in Rice Based on Gas Chromatography Mass Spectrometry

LI Xiaosen, WU Jina, XING Zhongfang, et al.

Florisil固相萃取-HPLC-FLD法测定烤肉中15种多环芳烃

郭娅,阳文武,周浓 (312)

Determination of 15 Kinds of Polycyclic Aromatic Hydrocarbons in Barbecue by Florisil SPEHPLC-FLD

GUO Ya, YANG Wenwu, ZHOU Nong

液相色谱-串联质谱法同时测定糕点中6种甜味剂

阳曦,刘玮 (316)

Simultaneous Determination of 6 Sweeteners in Pastry by Liquid Chromatography-Mass
Spectrometry

YANG Xi, LIU Wei

高效液相色谱法测定配制酒中黄色素的方法学

何丽姗,何艳,康翠欣,等 (319)

The Methodology of the Determination of Yellow Pigment in Liquor Preparation by High
Performance Liquid Chromatography

HE Lishan, HE Yan, KANG Cuixin, et al.

信息                  (82) (152) (182) (254) (315)

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