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目 次

第40 卷 第7 期 ( 月刊)

工艺技术

羧甲基淀粉/玉米秸秆纤维素复合可食膜的研究          

孙海涛,张美凤,王洪燕,等 (1)

Study on Carboxymethyl Starch Sodium/Corn Straw Cellulose Composite Edible Films
                                         

SUN Haitao, ZHANG Meifeng, WANG Hongyan, et al.

乳酸链球菌素对桶子鸡的保鲜效果                         

刘欣,王文艳,王娟,等 (6)

Effect of Nisin on Preservation of Bucket Chicken
                                                 

LIU Xin, WANG Wenyan, WANG Juan, et al.

利用超临界CO2流体萃取小球藻精油中活性成分的工艺    

陈金明,张文焕,罗苏芹,等 (10)

Extraction of Active Components from Chlorella Essential Oil by Supercritical CO2 Fluid
                                          

CHEN Jinming, ZHANG Wenhuan, LUO Suqin, et al.

超声波辅助碱提香菇柄中水溶性蛋白的工艺                  

冯拓,李超,单培,等 (16)

Ultrasonic-Assisted Alkali Extraction of Water Soluble Protein from Letinous edodes Stem
                                                     

FENG Tuo, LI Chao, SHAN Pei, et al.

不同还原糖对浓香葵花籽油风味的影响

周张涛,袁博,王志荣,等 (20)

Effect of Different Reducing Sugars on Maillard Reaction Flavor of Fragant Sunflower Seed Oil and Process Optimization           

ZHOU Zhangtao, YUAN Bo, WANG Zhirong, et al.

采用星点设计-效应面优化五汁饮的制备工艺

游宇,张玉蝶,罗林,等 (24)

Formulation Optimization of Wuzhiyin by Central Composite Design-Response Surface Method
                                                    

YOU Yu, ZHANG Yudie, LUO Lin, et al.

小花清风藤绿茶制备工艺及其抗氧化活性

王小贤,田甜,苏香萍,等 (29)

The Preparation Process of Sabia parviflora Green Tea and Its Antioxidant Activity
                                          

WANG Xiaoxian, TIAN Tian, SU Xiangping, et al.

不同工艺生产多醋龄镇江香醋挥发性成分比较            

刘源,李君奎,孙宗保,等 (34)

Comparison of Volatile Compounds in Zhenjiang Aromatic Vinegar Produced by Traditional
Handicrafts and Modern Industrial Technology with Different Ageing Time
                                                

LIU Yuan, LI Junkui, SUN Zongbao, et al.

工艺优化对长保质期酸奶稳定性的改善

杨畅,李洪亮,李树森,等 (39)

Optimization Technique to Improve the Stability of Long Shelf Life Yogurt
                                             

YANG Chang, LI Hongliang, LI Shusen, et al.

海参肽的提取分离及其体外抗氧化活性                 

史亚萍,张玉,张绵松,等 (44)

Extraction and Separation of Sea Cucumber Polypeptide and Its Antioxidant Activity in Vitro                                       

SHI Yaping, ZHANG Yu, ZHANG Miansong, et al.

复配稳定剂对全营养乳剂稳定性的影响

武林贺,袁诚,罗明琍,等 (49)

Effect of Compound Stabilizer on Dietary Nutritional Emulsion Stability

WU Linhe, YUAN Cheng, LUO Mingli, et al.

响应面法优化灵武长枣吐司面包配方及加工工艺

刘紫韫,李喜宏,李文瀚,等 (53)

Optimization of the Formulation and Processing Technology of Lingwu Long Jujube Toast by
Response Surface Methodology

LIU Ziyun, LI Xihong, LI Wenhan, et al.

灵芝、杏鲍菇混合发酵牛蒡白果茶饮料的研制

王凡,葛蒙蒙,高忠辉,等 (58)

The Preparation of Tea Beverage of Arctium lappa and Ginkgo biloba by Mixing Fermentation with Ganoderma lucidum and Pleurotus eryngii

WANG Fan, GE Mengmeng, GAO Zhonghui, et al.

贮藏温度对槟榔果仁褐变的影响

郭宇婷,刘帅民,宋汉良,等 (62)

Effect of Storage Temperature on Browning of Betel Nut Kernel

GUO Yuting, LIU Shuaimin, SONG Hanliang, et al.

银耳多糖的喷雾干燥工艺

郑守晶,陈璐,郑明锋 (66)

Spray Drying of Tremella Polysaccharide ZHENG Shoujing, CHEN Lu, ZHENG Mingfeng

龙眼酒酿造过程中有机酸变化的分析

邓红梅,柳镜炬,邓晓琳,等 (69)

Analysis and Research of Organic Acids Change in Longan Wine Brewing Process

DENG Hongmei, LIU Jingju, DENG Xiaolin, et al.

南极磷虾油脱砷效果

朱子豪,邓尚贵,李钰金,等 (73)

The Effect of Removing Arsenic from Antarctic Krill Oil

ZHU Zihao, DENG Shanggui, LI Yujin, et al.

带鱼蛋白水解肽-金属配合物制备工艺

王晓玲,张玉清,贺延茏,等 (77)

The Preparation Technology of Hairtail Hydrolyzed Peptides-Metal Complexes

WANG Xiaoling, ZHANG Yuqing, HE Yanlong, et al.

酸解时间对B型玉米微晶淀粉结构的影响

闫溢哲,冯琳琳,周亚萍,等 (80)

Effect of Different Acidic Days on the Structure of B-type Corn Microcrystalline Starch

YAN Yizhe, FENG Linlin, ZHOU Yaping, et al.

双酶法提取玉米胚芽粕水解蛋白及抗氧化特性

马雪,关海宁,郭丽,等 (85)

Double Enzymatic Modification and Antioxidant Characteristics on the Protein Extraction from Corn Germ Meal

MA Xue, GUAN Haining, GUO Li, et al.

响应面法优化金银木油脂索氏提取工艺

张言,高定烽,莫镜池,等 (90)

Optimization of Honeysuckle Oil Soxhlet Extraction Process by Response Surface Methodology

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

响应面法优化南极磷虾蛋白酶解工艺条件

张华丹,张玲云,张国玉,等 (94)

Optimization of Proteolytic Conditions of Antarctic Krill by Response Surface Methodology

ZHANG Huadan, ZHANG Lingyun, ZHANG Guoyu, et al.

绿茶糯米酒的工艺

林娟,刘晓玲,田双红,等 (99)

The Technology of Green Tea Glutinous Rice Wine

LIN Juan, LIU Xiaoling, TIAN Shuanghong, et al.

超声波辅助提取翅碱蓬籽油脂的工艺优化

李煦,徐美,刘长霞,等 (104)

Study on Optimization of Ultrasonic-Assisted Extraction Technology of Oil from Saline suaeda Seeds

LI Xu, XU Mei, LIU Changxia, et al.

乳酸细菌转化甘蔗糖蜜为乳酸等有机酸的研究

李慧敏,王新南,王家林,等 (109)

Efficient Production of Lactic Acid and Other Organic Acids from Sugarcane Molasses by
Lactic Acid Bacteria

LI Huimin, WANG Xinnan, WANG Jialin, et al.

提取黑果腺肋花楸果中金丝桃苷的工艺

宋健刚,钟方丽,王晓林,等 (113)

Extraction of Hyperin from Aronia melanocarpa Fruit by Ionic Liquid Ultrasonic Assisted
Extraction

SONG Jiangang, ZHONG Fangli, WANG Xiaolin, et al.

乳清蛋白与酪蛋白比例对UHT再制干酪品质的影响

边燕飞,闫清泉,李志国,等 (119)

Effect of Ratio of Casein and Whey on Quality of UHT Processed Cheese

BIAN Yanfei, YAN Qingquan, LI Zhiguo, et al.

双酶糖化协同蜂蜜接合酵母发酵黄酒的工艺

张敏倩,刘功良,余洁瑜,等 (122)

Fermentation Techniques of Guangdong Rice Wine Using Double Enzyme Saccharification
Cooperate with Honey Joint Yeast

ZHANG Minqian, LIU Gongliang, YU Jieyu, et al.

柚皮苷酶脱苦工艺优化及对金桔汁品质的影响

盛金凤,何雪梅,孙健,等 (126)

Optimization of Naringinase Debittering and Effect on Nutritional Quality of Kumquat Juice

SHENG Jinfeng, HE Xuemei, SUN Jian, et al.

油莎豆粉对馕品质特性的影响

王小媛,马宝晨,赵光远,等 (132)

Effect of Cyperusesculentus L. Powder on Quality Characteristics of Nang

WANG Xiaoyuan, MA Baochen, ZHAO Guangyuan, et al.

榛仁再制干酪配方及加工工艺

史博瑞,李金铭,王婧,等 (136)

Processing Technology and Formula of Hazelnut Cheese

SHI Borui, LI Jinming, WANG Jing, et al.

速冻方式对杏鲍菇品质特性的影响

何政宇,彭郁,王坤立,等 (143)

Effects of Different Quick-Freezing Processes on the Quality Properties of Pleurotus eryngii

HE Zhengyu, PENG Yu, WANG Kunli, et al.

响应面法优化糯玉米汁酶解工艺

尹佳 (146)

Optimization of Enzymatic Hydrolysis of Waxy Corn Juice by Response Surface Methodology

YIN Jia

CaCl2协同可得然胶对高温鱼糜凝胶特性的影响

于楠楠,张建萍,刘恩岐,等 (150)

The Synergistic Effect of CaCl2 and Curdlan on Gel Properties of High-Temperature Surimi

YU Nannan, ZHANG Jianping, LIU Enqi, et al.

超声波破碎法提取香草酸脱羧酶条件的优化

周金虎,毛志海,陈茂彬,等 (155)

Optimization of Conditions for Extraction of Vanillic Acid Decarboxylase by Ultrasonic
Crushing

ZHOU Jinhu, MAO Zhihai, CHEN Maobin, et al.

橡木桶微氧陈酿技术对葡萄酒品质的影响

杨华峰,曾新安,李坚,等 (160)

The Effect of Micro-oxygen Aging Technology on the Quality of Wine in Oak Barrels

YANG Huafeng, ZENG Xin’an, LI Jian, et al.

研究探讨

酶解对紫花芸豆清蛋白功能性质的影响

林巍,翟丽萍,刘晓兰,等 (163)

Effects of Hydrolysis on Functional Properties of Albumin from Purple Kidney Bean

LIN Wei, ZHAI Liping, LIU Xiaolan, et al.

影响食品检测准确性的相关因素及解决策略探析

李春兰,王雪梅,徐文栋 (167)

Discussion on the Factors Affecting the Accuracy of Food Inspection and Solutions

LI Chunlan, WANG Xuemei, XU Wendong

玉米油在再制奶油干酪中的应用及其对品质的影响

腾军伟,郑远荣,刘景,等 (170)

Application of Corn Oil in Processed Cream Cheese and Its Effect on Quality

TENG Junwei, ZHENG Yuanrong, LIU Jing, et al.

基于RFID的生鲜农产品追溯系统探讨

刘一健,陈业华 (175)

Fresh Agricultural Products Traceability System Based on RFID

LIU Yijian, CHEN Yehua

毛木耳多糖益生型酸奶工艺的优化及质构特性

马昱阳,王文亮,王月明,等 (179)

The Optimization and Texture of Polysaccharide Yogurt

MA Yuyang, WANG Wenliang, WANG Yueming, et al.

高粱粉与小麦粉共混体系黏度和糊化特性

李志江,戴凌燕,李娜,等 (183)

Viscosity and Gelatinization Properties in Sorghum and Wheat Flour Blends

LI Zhijiang, DAI Lingyan, LI Na, et al.

仿生味觉阵列传感器在植物浸膏味觉检测中的应用

郭青,王明锋,廖头根,等 (186)

Application of Bionic Taste Array Sensor in the Taste Evaluation of Plant Extracts

GUO Qing, WANG Mingfeng, LIAO Tougen, et al.

芦笋膳食纤维及酚类物质的抗氧化活性

尹培培,刘昌衡,赵鲁豫,等 (190)

Antioxidant Activity of Dietary Fibers and Phenolic Compounds in Asparagus

YIN Peipei, LIU Changheng, ZHAO Luyu, et al.

不同加热温度对鲟鱼龙筋品质的影响

姜鹏飞,祁立波,郭敏强,等 (195)

Effect of Different Heating Temperatures on Quality of Sturgeon’s Bone Marrow

JIANG Pengfei, QI Libo, GUO Minqiang, et al.

甜玉米芯多糖对淀粉及消化酶的影响

张凯,王鑫,马永强,等 (199)

Effect of Sweet Corn Core Polysaccharide on Starch and Digestive Enzyme

ZHANG Kai, WANG Xin, MA Yongqiang, et al.

分子印迹聚合物固相萃取黄毛耳草中熊果酸

邢占芬,成洪达,张平平,等 (203)

Molecularly Imprinted Polymer Solid Phase Exaction Ursolic Acid from Herba Hedyotids
Chrysotrichae

XING Zhanfen, CHENG Hongda, ZHANG Pingping, et al.

改性魔芋葡甘聚糖对水中三氯乙酸的吸附影响

许秀真 (206)

Adsorption Effect of Modified Konjac Glucomannan on the Trichloroacetic Acid in Water

XU Xiuzhen

玉米低聚肽中ACE抑制肽的分离纯化及结构鉴定

周明,秦修远,贾福怀,等 (210)

Separation and Identification of ACE Inhibitory Peptides Derived from Corn Oligopeptides

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

壳聚糖-乳清蛋白-原花青素复合膜制备及性质鉴定

宗金环,姜丽君,张东亮 (214)

Preparation and Characterization of Chitosan-Whey Protein-Procyanidins Composite Film

ZONG Jinhuan, JIANG Lijun, ZHANG Dongliang

食品机械

一种气动输送机结构设计及其基于Flow 3D的输送性能分析

刘志海,崔鑫龙,柏海龙,等 (219)

Structure Design of a Pneumatic Conveyor and Transport Performance Analysis Based on Flow 3D

LIU Zhihai, CUI Xinlong, BAI Hailong, et al.

专题论述

质量合规管理营养素补充剂类保健食品注册情况分析

李学莉,胡海娥,梁洪源,等 (223)

Situation Analysis of the Registration of Health Foods of Nutrients Supplements

LI Xueli, HU Hai’e, LIANG Hongyuan, et al.

蓝莓叶综合利用的研究进展

陈昌琳,阳翠,董顺文,等 (226)

Comprehensive Utilization of Blueberry Leaves:a Review

CHEN Changlin, YANG Cui, DONG Shunwen, et al.

食品中丙酸盐测定方法研究进展

唐利,廖雪,冉力源,等 (230)

Research Advance of Determination Methods of Propionate in Food

TANG Li, LIAO Xue, RAN Liyuan, et al.

热塑性淀粉在可降解食品包装上的应用

赵鑫 (234)

Application of Thermoplastic Starch on Degraded Food Package

ZHAO Xin

智能冰箱食材识别专利分析

彭晓芳,吴洁,吴月霞,等 (238)

Patent Early-Warning Analysis of Intelligent Refrigerator’s Ingredients Recognition

PENG Xiaofang, WU Jie, WU Yuexia, et al.

腊八蒜黄色素形成机制及稳定性研究进展

郭思文,赵晓燕,马越,等 (242)

Research Progress on the Formation Mechanism and Stability of “Laba” Garlic Yellow Pigment

GUO Siwen, ZHAO Xiaoyan, MA Yue, et al.

动物胶原及其水解产物的研究进展与应用

梅娜娜,周广运,王东亮 (247)

Research Progress and Application of Animal Collagen and Its Hydrolysate

MEI Nana, ZHOU Guangyun, WANG Dongliang

应用技术型本科高校“食品机械与设备”课程改革与实践

王帅,贺羽,王卫东,等 (252)

Teaching Reform and Practice of Food Machinery and Equipment in Colleges and Universities of Applied Sciences

WANG Shuai, HE Yu, WANG Weidong, et al.

食品塑料接触材料中荧光增白剂检测方法研究进展

邹孝,张丽妮,唐加利,等 (256)

Research Progress in Detection Methods of Fluorescent Brighteners in Food Plastic Contact Materials

ZOU Xiao, ZHANG Lini, TANG Jiali, et al.

动物性食品药物残留的检测方法和防控对策

李唐,黄永震,姜艳芬,等 (260)

Detection Methods and Control Strategies of Drug Residues in Animal Food

LI Tang, HUANG Yongzhen, JIANG Yanfen, et al.

蛋黄主要蛋白质研究进展

谢云霄,耿放,王金秋 (266)

Research Advances in the Major Proteins of Egg Yolk

XIE Yunxiao, GENG Fang, WANG Jinqiu

生物传导芯片在食品安全检测中的应用进展

杨帆,王苏仪,刘晓飞,等 (270)

Progress in the Application of Bio-conducting Chips in Food Safety Testing

YANG Fan, WANG Suyi, LIU Xiaofei, et al.

微藻营养价值及微藻饵料的开发利用

王盛林,刘平怀,曹猛 (275)

Development and Utilization of Nutritional Value and Feeds of Microalgae

WANG Shenglin, LIU Pinghuai, CAO Meng

社会再生产对食品消费结构升级的贡献

谭晓丽 (280)

The Contribution of Social Reproduction to the Upgrading of Food Consumption Structure

TAN Xiaoli

液质联用技术在蜂蜜兽药残留检测中的应用

贾英杰 (284)

Application of Liquid Chromatography-Mass Spectrometry Detection Technology in Veterinary Drug Residues in Honey

JIA Yingjie

产业学院建设中食科类专业毕业实习改革初探

黄群,曾绍校,郑宝东,等 (287)

Preliminary Exploration on the Reform of Graduation Field Work of Food Science Specialty in the Construction of Industrial College

HUANG Qun, ZENG Shaoxiao, ZHENG Baodong, et al.

高校食品专业创新创业教育现状及教学模式的改革与探索

李森,管骁,黄凯 (290)

Status of Innovation-Entrepreneurship Education for Food Specialty in Universities and
Exploration of Teaching Mode Reform

LI Sen, GUAN Xiao, HUANG Kai

水产发酵制品中生物胺的研究进展

赵婉,王艳峰,史振平,等 (293)

Research Progresses of Biogenic Amine in Fermented Fish Products

ZHAO Wan, WANG Yanfeng, SHI Zhenping, et al.

分析检测

液相色谱串联质谱法测定水果中多菌灵残留量

吕小丽,朱春燕,郭平,等 (297)

Determination of Carbendazim Residues in Fruits by LC-MS/MS

LÜ Xiaoli, ZHU Chunyan, GUO Ping, et al.

桂花精油特征香气成分研究

蔡炳彪,张凤梅,牛云蔚 (301)

Study on the Aroma Active Components of Osmanthus Essential Oil

CAI Bingbiao, ZHANG Fengmei, NIU Yunwei

脊尾白虾“科苏红1号”肌肉营养成分分析

史文军,蒋葛,沈辉,等 (304)

Analysis on Meat Nutritive Composition of Ridgetail White Prawn “Kesuhong No.1”

SHI Wenjun, JIANG Ge, SHEN Hui, et al.

自动石墨消解-ICP-MS法测定预制肉制品中的9种重金属残留

毕思远,朱志强,曹涛,等 (308)

Automatic Graphite Digestion ICP-MS Method for Determination of Nine Heavy Metals in
Prefabricated Meat Products

BI Siyuan, ZHU Zhiqiang, CAO Tao, et al.

ICP-MS法测定甘薯、甘薯茎、叶中微量元素

孟辉,卢声 (312)

Determination of Trace Elements in Sweet Potato, Sweet Potato Stem and Leaf by ICP-MS

MENG Hui, LU Sheng

ICP-MS法同时测定液态乳中3种重金属元素

姬良亮,朱仁愿,赵生国 (314)

Simultaneous Determination of Three Metals in Milk by ICP-MS
                                               

JI Liangliang, ZHU Renyuan, ZHAO Shengguo

催化动力学光度法测定食品中的痕量硒

郭楠楠,段秋虹 (317)

Catalytic Kinetic Spectrophotometric Determination of Trace Selenium in Foods
                                                                

GUO Nannan, DUAN Qiuhong

气相色谱串联三重四级杆质谱测定焦糖色中4-甲基咪唑

王爱军 (321)

Determination of 4-Methylimidazole in Caramel Color by Capillary Gas Chromatography-
Tandem Mass Spectrometry                                                      

WANG Aijun
信息                    (103) (131) (189) (222) (303)

广告·书评
食品广告语的特色与翻译——评《营养与食品卫生英语教程》           

郝宝生

绿色食品包装设计研究——评《绿色食品发展研究》                     

李艳辉

味觉心理在食品包装中的应用——评《食品包装设计》 

鲁莉卓

传统文化元素在食品包装中的传承——评《食品包装学》 

蒲鹏举

插画在食品包装设计中的应用——评《插画与食品包装》           

邬瑞瑶

运动员饮食营养管理——评《运动营养学》                        

尹福君

食品专业英语教学方法——评《食品专业英语文选》                     

张蓉

双创背景下的高校食品专业教学实践研究——评《食品加工技术概论》   

周捷


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