2022 Vol.13 No. 8

Highlight: Food Quality and Safety Assurance Technology in the Whole Industrial Chain of Procambarus clarkii

1

Analysis of the current situation of food quality and safety in the whole Procambarus clarkii industrial chain in the middle and lower reaches of the Yangtze River

GONG Zhi-Yong, et al

2383-2391

2

Copper enrichment status in crayfish (Procambarus clarkii) and its environmental sources analysis

ZENG Xiao-Yu, et al

2392-2397

3

Screening study on the contamination of pharmaceuticals and personal care products in Procambarus clarkii

DENG Zi-Yi, et al

2398-2404

4

Determination of 7 kinds of organophosphate flame retardants in Procambarus clarkii by ultra performance liquid chromatography-tandem mass spectrometry

PENG Ling-Feng, et al

2405-2412

5

Development of lead ions immuno-colloidal gold chromatographic test strip and its application in Procambarus clarkii

LI Yang-Yang, et al

2413-2418

6

Rapid determination of biogenetic amine in Prokaryophyllus clarkii based on the near infrared spectroscopy

LI Rui, et al

2419-2425

7

Electrochemical determination of hypoxanthine, the freshness characteristic of Procambarus clarkii by nano-cerium dioxide

DUAN Shuo, et al

2426-2432

Special Topic: Preservation and Storage of Aquatic Products

8

Research progress on the nutritional quality and processed products of swimming crab

XIANG Jun-Fei, et al

2433-2440

9

Research progress in the processing and preservation technology of Tetraodontidae

ZENG Lu, et al

2441-2447

10

Fresh-keeping effects of steam-exploded pomelo peel on Penaeus vannamei

DI Zhen-Tao, et al

2448-2456

11

Effects of 60Co-γ radiation on quality and volatile substances of Monopterus albus

ZHENG Du, et al

2457-2464

12

Effects of ultrasonic combined with slightly acidic electrolyzed water treatment on quality and bacterial flora of Ctenopharyngodon idella fillets during refrigerated storage

CAO Yue, et al

2465-2473

13

Establishment of prediction model for the growth of Salmonella in fish meat

CHEN Shi-Jia, et al

2474-2481

Special Topic: Application of Mimetic Enzyme in Food Safety Detection

14

Research progress and application of gold nanoclusters in food safety detection

LI Hui-Min, et al

2482-2489

15

Review on the application of metal-organic framework materials as nano-enzymes for rapid food safety detection

LIU Jun-Tao, et al

2490-2496

16

Application of metalloporphyrin and methanobactin-Cu peroxidase mimic enzyme in food safety detection

FANG Qi-Li, et al

2497-2504

17

Study on the preparation of Fe3O4@COF magnetic covalent organic framework and adsorption properties for polybrominated diphenyl ethers

SUN Xin, et al

2505-2512

18

Detection of dichlorvos in vegetables based on gold nanoparticles/copper-origin frameworks enzyme sensor

WANG Jing-Jing, et al

2513-2519

19

Detection of glucose based on GOx/NiO@Au-Pt-PGA/GCE enzyme sensor

QIAO Zheng-Ming, et al

2520-2526

Food Analysis and Detection

20

Research progress on improvement techniques of chicken myofibrillar protein heat-induced gel properties

WANG Yu, et al

2527-2534

21

Research progress on the effects of exogenous substances on the formation of heterocyclic amines

WANG Tong-Tong, et al

2535-2542

22

Application progress of ion chromatography in food safety detection

DU Li, et al

2543-2549

23

Study on the effects of nano-emulsion of lemon essential oil on fresh-keeping of marinated pork patty

SHAO Chu-Yao, et al

2550-2557

24

Detection of staphylococcal enterotoxin A by magnetic-solid phase extraction-enzyme linked immunosorbent assay

CHANG Xue-Yu, et al

2558-2564

25

Inhibitory effects of amino acids on the formation of acrylamide in glucose-asparagine simulation system

ZHOU Yan-Ling, et al

2565-2572

26

Prokaryotic expression and western blot identification of FUT10 protein in Crassostrea gigas

JIAO Yang, et al

2573-2579

27

Simultaneous determination of ochratoxin A and zearalenone in maize and oat flour by magnetically controlled Bi-color upconversion fluorescent aptasensor

QIN Ying-Kai, et al

2580-2588

28

Rapid detection of acid value of edible vegetable oil by near-infrared spectroscopy

CUI Fang, et al

2589-2593

29

Effects of low temperature storage on the structure and heat-induced gelation properties of myofibrillar protein prepared from chicken breast muscle

SHI Xiao-Yu, et al

2594-2601

30

Identification of IgG-binding epitope of linear B-cell in egg allergen lysozyme

JU Ding-Jin, et al

2602-2609

Food Nutrition and Functional Food

31

Research progress on extraction process, physicochemical properties and biological activity of polysaccharides from Glehniae Radix

JING Yong-Shuai, et al

2610-2617

32

Optimization of process of Brassica napus L. treated by pulsed electric field using response surface methodology and oil quality evaluation

ZHOU Ting, et al

2618-2624

33

Effects of slightly acidic electrolyzed water gel on the storage quality of fresh slices of Gastrodia elata

TANG Zhi-Long, et al

2625-2632

34

Study on the effects of whole grain flour of Chenopodium quinoa on the antioxidant properties of Naan

WU Li-Gen, et al

2633-2639

35

Effects of different pile-fermentation methods on the quality of Pu-erh tea

ZHAO Miao-Miao, et al

2640-2648

36

Analysis and comprehensive evaluation of nutritional quality of different types of radishes in Shandong and Sichuan Province

CAI Da, et al

2649-2657

37

Extraction of flavonoids from jujube residue by deep eutectic solvent method

ZHANG Yuan-Yuan, et al

2658-2664

38

Comparative analysis of active constituents and antioxidant activities of Dendrobium officinale in different artificial cultivation models

HUANG Biao, et al

2665-2671

39

Fermentation process optimization and antioxidant activity analysis of Docynia delavayi (Franch.) Schneid. and red dragon fruit compound wine

HUANG Yan-Li, et al

2672-2679

40

Effects of maize starch-lipid complexes on in vitro digestion and glycemic index of cookies

CHEN Xue-Hua, et al

2680-2686

41

Study on volatile components of different Panax ginseng C.A Meyer processed products

ZHAO Hui, et al

2687-2693

42

Process optimization and quality control of stone cake with medicine-food herbs

KONG Xiang-Peng, et al

2694-2702