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2024 Vol.15 No.2
Highlight: College of Food Engineering, Harbin University of Commerce
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1
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Research progress on the effects of ultrasonic modification on the physicochemical properties of starch and its application in food
SHI Yan-Guo, et al
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1-10
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2
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Application of peroxidase in the modification of food molecules and their colloidal systems
SUO Bo-Hai, et al
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11-18
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3
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Effect of ultrasound synergized soybean isolate protein on the quality of rice flour and rice bread and its mechanism
ZHANG Shuai, et al
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19-27
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4
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Enzymatic preparation of glycosylated corn heptapeptide and effect on alcohol dehydrogenase activating activity
WANG Zhe, et al
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28-34
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5
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Study on photoisomerization and thermal stability of lycopene
MA Yong-Qiang, et al
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35-43
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Special Topic: Prevention and Control of Food Contaminants
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6
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Sources, contamination status and detection analysis of polycyclic aromatic hydrocarbons in food
XU Nai-Xia, et al
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44-55
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7
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Research progress on the detection and safety control of phthalate plasticizers in dairy products
YANG Xin-Yue, et al
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56-63
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8
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Research progress on detection of antiparasites in milk and dairy products
ZHANG Shen-Ping, et al
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64-73
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9
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Simultaneous determination of 25 kinds of polycyclic aromatic hydrocarbons in mume fructus by gas chromatography-triple quadrupole mass spectrometry and their pollution source analysis
FAND Li, et al
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74-82
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10
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Quantitative determination of semicarbazide content in different tissues of Macrobrachium nipponense based on ultra performance liquid chromatography-tandem mass spectrometry
XU Lei, et al
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83-92
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Special Topic: Aquatic Product Processing and Quality Safety
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11
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Process optimization of the flavorings ingredients of cultured Takifugu flavidus fish head soup
CHEN Xiao-Ting, et al
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93-104
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12
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Determination of residual levels of organic solvents in Antarctic krill oil by headspace-gas chromatography
HAO Lan, et al
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105-111
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13
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Effects of low-voltage electrostatic field and micro-freezing on the quality of small yellow croaker during storage
XIANG De-Sheng, et al
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112-121
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Special Topic: Fruit and vegetable Processing and Quality and Safety control
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14
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Optimization of alkali extraction process and determination of properties of cellulose from lotus root residue
LI Ya-Jie, et al
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122-130
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15
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Effects of citral on the quality and antioxidant capacity of Fragaria ananassa Duch. fruit during postharvest storage
TANG Xin-Yue, et al
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131-140
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16
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Detection of soluble solids content in mango based on backpropagation algorithm neural network and hyperspectral imaging
CHANG Hong-Juan, et al
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141-148
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17
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Analysis and comprehensive evaluation of nutritional quality of different varieties of Fructus Mori. in Xinjiang
TIAN Lin, et al
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149-159
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Food Analysis and Detection
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18
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Research progress in new technologies for detecting pathogenic Vibrio
WANG Dian-Fu, et al
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160-167
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19
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Research progress of new auxiliary processing technology to improve digestive characteristics of meat products
YAO Wen-Jing, et al
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168-176
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20
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Research progress in antibacterial activity of essential oils enhanced by nanoemulsions and their application in food surface disinfection
LU Zong-Xin, et al
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177-184
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21
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Research progress on the application of spectroscopic detection technology in the quality evaluation of poultry eggs
LI Jia-Yi, et al
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185-195
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22
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Comparative analysis of chemicals of blended mulberry-leaf teas based on metabolomics approach
SUN Shu-Juan, et al
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196-206
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23
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Comparison of metabolite differences between hand-made and machine-made Xinyang Maojian based on non-targeted metabolomics
WANG Wei-Wei, et al
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207-217
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24
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Extraction of polysaccharides and peptides from Dendrobium officinale by Bacillus fermentation method and analysis of their antioxidant activity
WANG Yan-Ling, et al
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218-226
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25
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Preparation of Caproic acid bacteria microcapsules and its application in Nongxiangxing Baijiu
WANG Jiang-Bo, et al
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227-234
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26
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Effect of ethyl nervonic acid from Xanthoceras sorbifolia Bunge oil on fatty acids, blood lipid of demyelinating mice
CHEN Fang-Hui, et al
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235-242
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27
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Structural analysis of sterilization type probiotic milk containing beverage bacteria by high-throughput sequencing technology
YU Yi, et al
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243-250
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Food Nutrition and Functional Foods
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28
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Research progress on correlation between thermal stability of aquatic collagen and environmental temperature
WANG Ke, et al
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251-257
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29
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Research progress in extraction of saponins from quinoa bran
ZHOU Xue-Yong, et al
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258-265
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30
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Research progress on folate forms, stability and naturalization folate
XU Tian-Yue, et al
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266-274
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31
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Study on the antibacterial activity and mechanism of polysaccharides from Cyclocarya paliurus
LU Yu-Cui, et al
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275-284
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32
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Optimization of the process of kudzu root yam composite functional fresh wet potato vermicelli
JIAO Ting-Ting, et al
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285-295
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33
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Separation, purification, and characterization of dietary fiber extracted from pear residue, ginger residue and okara residue by fermentation method
CHU Zhao-Lin, et al
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296-306
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34
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Process optimization of ultrasound-assisted homogenization preparation and antioxidant activity analysis of soybean protein isolate and inulin based ginsenoside nanoemulsion
CHEN Yun-Jie, et al
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307-316
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35
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Volatile component analysis of Yuqing Zanthoxylum bungeanum essential oil and its effect on differentiation and apoptosis of red leukemia HEL cells
HUANG Yu-Bing, et al
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317-326
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