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Effect of Different Heat Treatments on the Volatile Flavor Compounds in Yak and Jersey Milk
Authors:ZHU Yahui, ZHANG Junlong, DONG Chuang, CHI Fumin, GU Xuedong, YANG Lin
Keywords: yak milk, jersey milk, heat treatments, electronic nose, HS-SPME-GC/MS, OAV
Screening of Composite Starter and Its Effects on the Physicochemical Properties of Proso Millet Niandoubao in Northeast China
Authors:DI Ziqing, SUN Daqing, HONG Qingping, DU Xinrui, LI Hongfei
Keywords: Niandoubao, starter, synergistic fermentation, texture, sensory, lactic acid bacteria, yeast, acetic acid bacteria
Effects of Brown Rice in Different Regions on Starch Characteristics and Quality of Instant Noodle Sheets
Authors:SUN Jiapeng, LIU Yanxiang, TAN Bin, JIA Shuying, KANG Ziyue, LIU Ming, YU Guoping
Keywords: instant noodle sheet, compound flour, starch properties, food quality
Component Analysis of Two Zingiberaceae Characteristic Spice Plants Based on Metabolomics
Authors:LI Jinwei, GONG Yanxiong, RUAN Yanwei, YUAN Huifang, CHEN Minghui, YAN Xiangshuai
Keywords: spices, Zingiber neotruncatum, Amomum coriandriodorum, chemical composition, metabolome, differential metabolites
Comprehensive Quality Analysis of Phyllanthus emblica L. Preserved Fruit Based on Multivariate Statistical Analysis
Authors:QIN Liyue, HE Daiqin, CHANG Yaxin, WANG Haidan, HU Xin, HUANG Yuting, LI Qian, MA Feifei
Keywords: Phyllanthus emblica L., preserved fruit, principal component analysis, cluster analysis, quality evaluation
Effect of Different Fixing Methods on the Quality Formation of Flat-shaped Green Bud Tea
Authors:YANG Juan, CHEN Shanmin, WANG Jie, YUAN Linying, LI Jie, ZHANG Yulai, ZHANG Ying, LIU Xing, LI Minghong
Keywords: flat-shaped green bud tea, fixing method, components, aroma, quality
Identification, Structural Characterization of Exopolysaccharide from Sporidiobolus pararoseus PFY49
Authors:ZANG Chuangang, LIU Zhenyan, ZHU Wei, ZHU Jinfeng, CHEN Xiaoting, PEI Fangyi
Keywords: Sporidiobolus pararoseus, isolation and identification, exopolysaccharides, composition, structure characteristics
Effects of Citrus Fiber on the Stability of Chicken Myofibrillar Protein Emulsions Under Low-salt Conditions
Authors:FU Qingquan, WU Di, YANG Jintang, CHEN Quanzhan, QIN Chun, ZHANG Wei
Keywords: myofibrillar protein, emulsion, citrus fiber, stability, low salt
Effects of Neutral Protease on the Texture and Flavor of High-protein Fermented Milk
Authors:LIU Julong, GUO Yong, LI Ziqiang, LI Shusen, LIU Yang, SUN Erna, SHEN Qiruonan, WANG Yuejiao, WANG Chenyuan
Keywords: neutral protease, high-protein yogurt, texture, flavor substances, ADMIL protease, friction coefficient
Chemical Modification of Rosa roxbunghii Tratt. Polysaccharide and Their Antioxidant and Hypoglycemic Activities
Authors:JIANG Zhixuan, CAI Zifu, DONG Sisi, HU Xinwen, CHEN Cun, ZHANG Chengming, ZHAO Juan, LIU Hongling, WU Yong
Keywords: Rosa roxbunghii Tratt. polysaccharide, separation and purification, chemical modification, bioactivity, hypoglycemic activity in vitro
Structure, Physicochemical, and Functional Properties of Dietary Fiber Extracts Obtained from Agriophyllum squarrosum Seed and Quinoa
Authors:NIU Siwen, CHAI Jiatong, LI Jiayi, JIANG Yanqiong, LIU Tianle, WANG Qian, HAN Lihong
Keywords: Agriophyllum squarrosum seed, quinoa, dietary fiber, structure, physiochemical properties, functional properties
Characterization and Pickering Emulsification of Porcine Plasma Protein Nanoparticles Induced by Mild Acidification and Heat Treatment
Authors:DUAN Yuchen, YAN Ping, KANG Xu, YUAN Jianglan
Keywords: porcine plasma protein (PPP), nanoparticles, Pickering emulsifier, stability
Changes of Drying Characteristics and Raisin Quality in the Process of Drying Grape by Far-infrared Combined Heat Pumps
Authors:MA Chan, DU Ziwei, NIU Ben, LIU Ruiling, CHEN Huizhi, HUANG Jun, GONG Jinyan, HAN Yanchao, GAO Haiyan
Keywords: raisins, far infrared combined with heat pump drying (FIR-HPD), water migration, microstructure, nutritional quality
Physicochemical Properties and in Vitro Antioxidant and Antidiabetic Activities of Green Tea Dust Polysaccharide
Authors:ZHOU Rui, WU Jiangping, JIANG Nana, LI Qing, YU Shangquan, BAO Honghui
Keywords: green tea dust, polysaccharide, physicochemical properties, antioxidant activity, antidiabetic activity
Characteristics of Zein-Dextran Conjugates Prepared by Ultrasound-assisted Maillard Reaction
Authors:ZHANG Yuru, ZHU Xiuling, DAI Qingyuan, HU Wenxuan, LIN Anqi, GU Zimei
Keywords: zein, dextran, ultrasonication processing, Maillard reaction, conjugate, structure, functional property
Effects of Sous-vide Time on the Quality Characteristics and Microstructures of Ready-to-eat Chicken Liver
Authors:ZHAO Weiyan, CAO Chuan'ai, LIU Qian
Keywords: sous-vide, chicken liver, quality, secondary structure, microstructure
Effects of Different Combinations of Heat Processing-reheating Methods on Key Nutrient Components and Oxidation Characteristics of Chicken
Authors:PENG Lijun, LIU Yunhe, HUANG Feng, XU Lina, LI Dong, ZHANG Chunhui
Keywords: chicken breast, cooking processing, reheating, nutritional quality, oxidation dynamics
Identification of Exopolysaccharide Biosynthetic Gene Clusters and Functional Transcriptome Analysis of Differentially Expressed Genes in Lactiplantibacillus plantarum WCFS1
Authors:SUN Yaxi, WANG Zhihao, LIU Yingying, HUANG Shuting, ZHAO Fang, LÜ Guangping, HUAN Hailin, YANG Yao
Keywords: Lactiplantibacillus plantarum WCFS1, exopolysaccharides (EPS), cps cluster, gene knockout, transcriptome analysis
Effects of Solid-state Fermentation by Agrocybe aegerita on Enzyme Activities and Physicochemical Properties of Wheat Aleurone layer
Authors:YAN Le, WANG Wentao, LI Cheng, HOU Hanxue, ZHANG Jinli
Keywords: Agrocybe aegerita, solid-state fermentation, wheat aleurone layer, enzymatic activity, physicochemical properties
Discrimination and Identification of Urea-degrading Bacteria in the Fermented Grains of Chinese Nong-xiang Baijiu
Authors:WANG Jiahui, WANG Yanqing, LI Xiaohan, BIAN Jingyi, XIE Fei, ZHOU Jian, HE Guiqiang
Keywords: Nong-xiang Baijiu, urea-degrading bacteria, urease, Brevibacterium, Baijiu safety
Characterization of Amino Acid Utilization and Aroma Production in Wine Fermentation with Mixed Culture of Saccharomyces cerevisiae and Hanseniaspora Yeast
Authors:ZHENG Mengni, CHANG Yuwei, FAN Boyuan, HE Ruofan, TAO Yongsheng, HU Kai
Keywords: wine, mixed fermentation, Hanseniaspora, amino acid, aroma compound
Microbial Community Analysis of Northeast Soybean Paste Produced Traditionally and Commercially Based on Illumina PE300 High-throughput Sequencing
Authors:GE Yingliang, WANG Yizhen, ZHONG Ruiwen, LI Mingcui
Keywords: Illumina PE300 sequencing, northeast soybean paste, microbial community, evaluation, traditional process, commercial production, functional prediction
Optimisation of Eucommia ulmoides Leaf Micro-powder Shortbread Biscuit Formulation and Quality Enhancement
Authors:MEI Haobin, CHEN Shuming, HAN Sihai, BAI Zhouya, YUE Chonghui, WANG Libo, LI Peiyan, LUO Denglin
Keywords: Eucommia ulmoides leaf micro-powder, biscuits, fuzzy mathematics, physical properties analysis, sensory evaluation, antioxidant, flavor substances
Optimization of Macroporous Resin Purification Process and in Vitro Activity Study of Total Flavonoids from Citrus reticulata cv. Ponkan Peel
Authors:ZHANG Jiaqiong, LIU Chenxing, CAO Yan, XU Xiaoqiang, SHU Yuewen, ZHANG Jun, ZHANG Xuechun, XIA Qile
Keywords: ponkan flavonoids, separation and purification, antioxidant, hypoglycemic
Extraction, Antioxidant and Hypoglycemic Activity of Floccularia luteovirens Phenolic Compounds
Authors:QIN Qin, ZHU Qingyong, YANG Shuai, CHEN Qihe, MA Mingzhu, YU Jiali, LIU Zhengjie, ZHAO Yadong
Keywords: Floccularia luteovirens, phenolic compounds, process optimization, ultrasonic-assisted extraction, antioxidant, hypoglycemic
Effects of Different Freezing Methods on the Quality of Fried Brown Rice
Authors:ZHANG Lijuan, JIANG Ping, WANG Naijuan, TIAN Pengyuan, XU Sijia, LI Dan, KANG Ziyue, ZHAO Su, YU Guoping, LIU Ming
Keywords: fried brown rice, freezing method, moisture state, microstructure, regenerative property
Modifying Wheat Bran Dietary Fiber Using High-temperature Steaming with Ultrasound-assisted Compound Enzymatic Method: Process Optimization and Effects on in Vitro Probiotic Activity
Authors:WANG Meng, LIU Quan, ZHENG Xiqun, JIANG Caixia, WANG Juntong, HU Hao, ZHANG Zhi
Keywords: wheat bran, dietary fiber, high temperature steaming, ultrasonic assisted enzymatic hydrolysis, combined modification, probiotic activity
Optimization of α-Linolenic Acid Enrichment Process and Quality Analysis in Germinated Flaxseeds
Authors:HE Rongjun, YANG Yu, ZHANG Jinhao, LI Xiushuang, LIU Xinru, WANG Wei
Keywords: α-linolenic acid, flaxseed, germination, process optimization, bioactivity
Optimization of the Extraction Process of Black Sesame Melanin by Deep Eutectic Solvents and Analysis of Its Bioactivities
Authors:YU Yuexin, LI Huizhen, ZHANG Zhijun, ZHOU Boxiang, ZHANG Zichen
Keywords: black sesame seeds, melanin, deep eutectic solvents, antioxidant activity, antibacterial activity
Preparation and Performance Characterization of Eggshell Membrane Enzymatic Hydrolysate/Chitosan Composite Film
Authors:LI Xinyi, WU Xialing, LIU Qun, WENG Wuyin, ZHANG Yucang
Keywords: egg shell membrane, enzymatic hydrolysis, lysozyme, composite film, structure and function, strawberry preservation
Comparative Analysis and Evaluation of Nutritional Value in Eight Dendrobium Species
Authors:YANG Zhe, CHEN Ni, PENG Lihui, JIANG Haidu, LONG Limei, JIANG Qiang, WEI Yujing, XIONG Zhongchen, WEI Xiao, CHAI Shengfeng
Keywords: Dendrobium, nutritional components, mineral elements, amino acid content, nutritional evaluation
Analysis of the Differences in Composition and Quality of Geographical Indication Mutton from Two Regions in Xinjiang
Authors:ZHENG Zixin, GU Minghui, ZHANG Dequan, LI Cheng, LIU Wujun, ZHENG Xiaochun
Keywords: Kazakh sheep, Lop sheep, eating quality, minerals, amino acids, metabolites
Polyphenol Fingerprint Construction and Origin Difference Analysis of Lycium barbarum Leaves in Ningxia
Authors:HUI Hua, WU Yuxing, REN Jing, MENG Xuemei, YU Junwei, MA Wen, FAN Yanli
Keywords: Lycium barbarum leaves, polyphenol, geographical origin, fingerprinting, ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF-MS)
Analysis and Comparison of Edible Quality of Rice Porridge of Different Varieties
Authors:YIN Ze, WANG Xuechun, WANG Shixin, ZHANG Jinrui, WEI Feifei, ZHAI Aihua, WANG Ying
Keywords: rice porridge, edible quality, starch, molecular weight, texture characteristics
Near-infrared Spectroscopy Combined with Improved Permutation Combination Population Analysis for Identifying Base Liquor Grades of Nongxiangxing Baijiu
Authors:WANG Yibo, TUO Xianguo, ZHANG Guiyu, ZHANG Lei, XIANG Xingrui, YAN Jun
Keywords: near-infrared spectroscopy, Baijiu base liquor, hybrid feature selection, permutation combination population analysis (PCPA), spectral peak recognition
Preparation of Cinnamon Essential Oil-mesoporous SBA15 Complex and Its Preservation Effect on Pneumatophorus japonicus
Authors:LIU Jinjin, LEI Hong, WANG Mengmeng, NONG Jiahui
Keywords: cinnamon essential oil, mesoporous material SBA15, properties characterization, Pneumatophorus japonicus, preservation
Isolation, Identification of Mold in Walnuts during Storage and Antifungal Activity of Cinnamon Essential Oil against Dominant Species
Authors:ZHANG Doudou, WEN Shaocong, LUO Kangjing, DI Jianbing
Keywords: walnut, mold, Hypoxylon lateripigmentum, cinnamon essential oil, isolation and identification, antifungal activity
Storage Quality Variation, Evaluation Model, and Correlation with Volatile Compounds of Embryo Rice
Authors:YANG Xiyuan, MU Xindi, SU Tingting, MA Lixue, YU Qiaoru, WANG Lidong, ZHAI Aihua, WANG Baijun, YAO Di, WANG Changyuan, ZHANG Liyuan
Keywords: embryo rice, storage quality, evaluation model, volatile compound
Effect of Temperature Change in Circulation on Quality and Biogenic Amine Content of Frozen Fish Dumplings
Authors:MA Jiayin, ZHANG Chao, LIU Qian, CHEN Qian, KONG Baohua
Keywords: frozen fish dumpling, circulation process, temperature change, quality characteristic, biogenic amine content, sensory evaluation
Hypoglycemic Effects and Mechanism of Metabolites of Irpex lacteus on Type 2 Diabetic Mice
Authors:YAN Jing, QI Jin, JIANG Mingguo, WU Jincheng, ZHU Zhenxin, LI Xianke, ZHOU Rui, WANG Jiahui, YANG Lifang
Keywords: glucose metabolism disorder, metabolites of Irpex lacteus, PI3K/AKT signaling pathway, network pharmacology
Protective Effect of Different Dosage Forms of Active Peptide Compound Drinks on Acute Alcoholic Liver Injury in Mice
Authors:WEI Bingqi, CHEN Liu, ZHANG Xinyue, ZHANG Jianping, HAO Zailin, LIU Yanxin
Keywords: active peptides, acute alcoholic liver injury, gut microbiota, functional drinks
Mechanism of Rhodiola crenulata Against Exercise-induced Fatigue Based on Network Pharmacology and Metabolomics
Authors:WANG Ying, ZHANG Yan, XU Lijun, WU Zongyao, YANG Ran, ZHANG Yongqing
Keywords: Rhodiola crenulata, exercise-induced fatigue, network pharmacology, metabolomics
Effect of Pumpkin Seed Peptide on Improving Sports Fatigue
Authors:SHAN Yi, LIANG Weiwei, LIU Limei, OUYANG Le, BIAN Chun
Keywords: pumpkin seed peptide, anti-fatigue, oxidative stress, energy metabolism, inflammation
Effects of Morinda officinalis How. on Gut Microbiota in Mice with Chronic Restraint Stress Depression
Authors:DENG Tongxing, HE Wenhua, WANG Minli, ZHANG Yinpo, CHEN Xudong, CHANG Cheng, FAN Wenjuan, JIN Shaoju
Keywords: depression, Morinda officinalis How., gut microbiota, chronic restraint stress, 5-hydroxytryptamine
Research Progress on the Mechanism of Prebiotics Regulating Intestinal Microecological and Metabolism in the Elderly
Authors:LIU Wenjun, WANG Pan, WANG Yubin, WANG Dan, ZHAO Wenting, ZHAO Yuanyuan, ZHAO Xiaoyan, ZHANG Chunhong
Keywords: prebiotics, intestinal microecology in the elderly, metabolic diseases, microbiota structure, microbiota metabolites
Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application
Authors:MA Chunmin, LIU Wanru, YANG Yang, XU Yue, WANG Bing, ZHANG Guang, BIAN Xin, ZHANG Na
Keywords: exogenous substances, starch retrogradation, mechanism, application
Current Research Status and Advances in Low Glycemic Index Foods
Authors:DING Yan, WANG Yuxing, YANG Yuchan, LIN Jiacong, WANG Dongxu, GUO Yuanxin
Keywords: low glycemic index, food ingredients, processing methods, blood sugar levels, low-GI foods
Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology
Authors:LIU Ruobing, SU Lingqi, LIU Bo, FU Jiali, ZHANG Song, WEI Min, ZHANG Xiaoyan, PENG Yong
Keywords: fresh-cut fruits and vegetables, browning, control technology, physicochemical synergistic, regulation mechanism
Research Progress on the Application of Dual-mode Sensing Technology in Food Safety Detection
Authors:ZHAO Zhengyang, LIU Jihan, ZHAO Changchun, YANG Guohai, QU Lulu
Keywords: dual-mode sensor, probe, detection, food safety, optics
Functional Characteristics of Grape Pomace Polyphenols and the Current Research Status of Their Application in the Food Industry
Authors:WANG Jiangxue, XU Jing, YANG Zeyao, TIAN Fang, CAO Songmin
Keywords: grape pomace, polyphenols, functional characteristics, antioxidants, functional food ingredients
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