食品工业科技编辑部

2025-03-19

导读：《食品工业科技》已被EI收录，欢迎投稿！

点击蓝色标题，可直接阅读下载

Papers Invited by Guest Editors

Pesticide Residue Detection in Broccoli Based on Hyperspectral Technology and Convolutional Neural Network
Authors:WANG Dan, LUAN Yuqing, TAN Zuojun, WEI Wei
Keywords: hyperspectral technology, broccoli, identification of pesticide residues, convolutional neural network

Surface Defect Detection of Frozen Dumplings Based on Improved RetinaNet Model
Authors:FEI Zhigen, GUO Xing, SONG Xiaoxiao, LU Hao, ZHAO Xinchang
Keywords: frozen dumpling surface defect detection, RetinaNet, ResNeXt-50, convolutional block attention module (CBAM), bidirectional feature fusion module

Advance in Application of Deep Learning in Food Quality and Safety Detection
Authors:GUO Xing, SUN Ying, LIU Shuping, YANG Xuexin, ZHAO Juyang, JIANG Lianzhou
Keywords: deep learning, neural networks, food quality and safety, food traceability, quality detection

Research Progress on Rapid Detection of Unsound Kernels Based on Visible Light and Advanced Imaging Technology
Authors:GE Hongyi, GUO Chunyan, JIANG Yuying, ZHANG Yuan, SUN Zhenyu, JI Xiaodi, WU Xuyang, FENG Bo, ZHOU Wenhui, WANG Heng
Keywords: unsound kernels, visible light imaging, X-ray imaging, thermal imaging, hyperspectral and multispectral imaging, terahertz imaging, machine learning

ED-Stacking：A Construction Method of Few-shot Prediction Model for Beef Microbial Growth Based on Ensemble Learning
Authors:LI Hanqiang, CHEN Yi, GAO Yufei, HOU Kun, SONG Liping, LI Jing
Keywords: food safety, microbial growth prediction, time series decomposition, ensemble learning, visual analysis

Research and Investigation

Effect of Adding Large-leaf Yellow Powder with Different Particle Sizes on the Quality Characteristics of Dough
Authors:ZHANG Gexing, ZHONG Yang, WANG Yuqi, WAN Chaohua, ZHANG Xueting, SUN Yue, LI Xueling, LIU Zhengquan, LIANG Jin
Keywords: large-leaf yellow tea, ultrafine powder, wheat dough, rheological properties, gelatinizing properties

Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat
Authors:LIU Xiaofang, JIANG Pengfei, DU Xiaoping, FU Baoshang, SHANG Shan, QI Libo
Keywords: Antarctic krill, ionic strength, myofibrillar protein, protein secondary structure, water-holding capacity

Physicochemical Properties and in Vitro Antioxidant Activity of Gradient Ethanol Precipitation Polysaccharides from Haematococcus pluvialis Residue
Authors:XIAO Jinyan, SONG Ruiping, WANG Baobei, LIN Liqin, XIE Youping, JIA Jing
Keywords: Haematococcus pluvialis residue, polysaccharides, gradient ethanol precipitation, physicochemical properties, antioxidant activity, monosaccharide composition, molecular weight, particle size

In Vitro Antioxidant Activity of Salidroside and Its Effect on the Oxidative Properties of Minced Pork
Authors:DUAN Jiaying, ZHOU Tianming, LI Chunbao, NIAN Yingqun
Keywords: salidroside, minced pork, antioxidant, lipid oxidation, protein oxidation

Influence of Hsian-tsao Polysaccharide on Structural and Physicochemical Properties of Myofibrillar Proteins in Frozen Surimi and Its Gel Characteristics
Authors:YOU Gang, HUANG Siwen, ZHONG Xiang, TAN Jingping, CHEN Jiaqi, GAO Xiaoshan, CHEN Yashi, NIU Gaigai, LU Yanling
Keywords: Hsian-tsao polysaccharide, surimi, myofibrillar protein, physicochemical properties, gel properties

Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing
Authors:FU Huihui, WEN Hongmei, FU Wei, JIN Jiaxin, LI Qingqing, WANG Qingling
Keywords: dry-cured beef, protein hydrolysis, sensory evaluation, taste activity value, equivalent umami concentration

Effect of Konjac Powder on the Quality of Deep-fried Battered Yam Strips
Authors:ZHANG Yi, XIONG Shuangli, LI Feng, FENG Xiaoping, YI Yuwen, PENG Yiqin
Keywords: konjac powder, paste, deep-fried battered yam sticks, fuzzy mathematical evaluation method, volatile flavour substances

Effect of Low Voltage Electrostatic Field-assisted Freezing on Quality of Seabuckthorn Fruit
Authors:ZHANG Lu, DONG Tongliga, XING Quanfang, WANG Xiukuan, TE Jinwei, WEN Zhongping, LI Jianmei, YUN Xueyan
Keywords: low-voltage electrostatic field, sea buckthorn berries, freezing, microstructure, thawing quality

Effect of Slightly Alkaline Electrolyzed Water Tempering on Surface Microorganisms and Moisture Distribution in Wheat
Authors:LIU Feifan, XU Sen, ZHAN Xiaobin, ZHANG Chaoyang, TANG Haojie, WEN Jiping
Keywords: slightly alkaline electrolyzed water tempering, conventional tempering, microorganism, moisture distribution, wheat flour yield, wheat flour color

Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process
Authors:XU Yi, BAI Yuwu, ZHAO Yuying, YANG Chao, DENG Shanggui, GAO Yuanpei
Keywords: large yellow croaker, cooked degree, frozen storage, reheating, quality change

Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour
Authors:ZHAO Mengyuan, WANG Xiangyu, SHANG Panpan, Lü Haiqing, ZHAO Renyong
Keywords: superheated steam, tartary buckwheat, flavonoids, rutin, quercetin, antioxidant activity

Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage
Authors:NI Jilong, JIAO Long, WANG Jiaxing, SONG Jia, WU Tianxin, SHUI Shanshan, ZHANG Bin
Keywords: Litopenaeus vannamei, agar oligosaccharides, quality characteristics, myofibrillar protein

Bioengineering

Screening and Process Optimization of Hybrid Probiotics for Fermented Potato Juice
Authors:JIAO Yuwei, DOU Zhaoting, TIAN Shuo, LIU Min, FANG Haitian
Keywords: potato gravy, Lactobacillus plantarum A, Lactobacillus plantarum B, Lactobacillus paracei, process optimization

Screening of A β-Galactosidase-producing Pediococcus acidilactici Strain from Cheese and Its Characteristics for Galactooligosaccharides Synthesis
Authors:LI Xin, ZHANG Qiuhan, MA Ziyao, GUAN Bo, HU Youzhen, LI Xu, NI Yongqing
Keywords: β-galactosidase, transglycosylation activity, galactooligosaccharides, Pediococcus acidilactici, cheese

Antibacterial Stability and Antioxidant Activity of Essential Oils from Cymbopogon citratus
Authors:YANG Lihua, XU Haihan, LI Deyan, CHEN Wenhua
Keywords: essential oil of Cymbopogon citratus, chemical component, antibacterial activity, stability, antioxidant activity

Optimization of the Solid Fermentation Process of Hordeum vulgare Linn. by Ganoderma lucidum Mycelium and Its Antioxidant and Hypoglycemic Activities
Authors:MENG Yuan, GUAN Yingxian, FANG Xiao, WU Man, GAO Xianxian, ZHANG Donghan, GANG Jie
Keywords: Hordeum vulgare Linn., Ganoderma lucidum, solid fermentation, antioxidant activity, hypoglycemic activity

Screening of Postbiotics against Salmonella and Whole Genome Analysis of the Original Strain
Authors:HUANG Yan, SU Yue, LI Shiyang, QI Xuehe, JIA Ai, JIANG Yujun, YANG Xinyan, MAN Chaoxin
Keywords: Lactobacillus, postbiotic, Salmonella enterica serovar Typhimurium, antibacterial, whole-genome, safety evaluation

Heterologous Expression and Characterization of Collagenase from Lysinibacillus sphaericus and Its Application in the Preparation of Antioxidant Peptides
Authors:WU Haixing, HUANG Anni, GAO Xia, SHEN Xuanri, XIA Guanghua, ZHANG Xueying
Keywords: collagen, collagenase, enzymatic properties, collagen hydrolysate, antioxidant activity

Processing Technology

Suitability of Baking Processing for Yak Stomach with Different Muscle Layer Thicknesses
Authors:ZHAO Tianxia, LIU Min, LI Shengsheng, ZHANG Yan, ZHANG Qianglong
Keywords: yak stomach, muscle layer thickness, baking, processing suitability

Extraction, Purification and Immune Activity of Polysaccharide from Naxi Wuniu Tea
Authors:LAI Ling, YANG Xiao, YIN Lin, CHEN Xiaoyu, YANG Huirong, PENG Qumin, LIU Jun, ZENG Yingjie
Keywords: Naxi Wuniu special morning tea, polysaccharides, structure, antioxidant activity, immuno-enhancing activity

Preparation of Antioxidant Peptides Derived from Nacre of Nanzhu Shell and Their Inhibitory Activity against Tyrosinase
Authors:XU Jiaxin, LUO Zhe, HE An, HUANG Pantian, SHEN Jinpeng, GUO Junbin, MIAO Jianyin
Keywords: nacre, peptides, antioxidant activity, tyrosinase inhibitory activity, response surface analysis, amino acid composition

Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice
Authors:WU Junling, LIU Huihui, WU Weiguo, REN Xianlong, YAN Wenhui, LIAO Luyan
Keywords: oats, pretreatment technology, steaming, high dietary fiber, extruded instant rice, quality

Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat
Authors:YU Yaqin, TAN Chunming, NIE Shi, TIAN Mingli, TU Zongcai, JI Chang, ZHANG Lu
Keywords: grass carp, sauce and marinade, quality, gas chromatography-ion mobility spectrometry (GC-IMS), flavor

Analysis and Determination

Changes in Volatile Components during the Refining Process of Crude Fish Oil from Snakehead Fish Viscera by Using GC-IMS and Chemometric Analysis
Authors:YUAN Liping, ZHONG Bizhen, HU Mingming, YU Chengwei, PENG Bin, TU Zongcai, LI Jinlin
Keywords: snakehead fish oil, refining, volatile organic compounds, GC-IMS, chemometric analysis

GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish
Authors:LUO Gege, YANG Mingliu, WANG Hao, XIE Ningning, ZHENG Haibo, ZHOU Yingqin
Keywords: Staphylococcus saprophyticus, stinky mandarin fish, volatile flavor compounds, GC-MS, chemometrics

Analysis of Quality Differences between Tibetan Pork and Duroc×Landrace×Yorkshire Pork under Different Thermal Processing
Authors:XU Lina, HUANG Junrong, ZHAO Laiyu, REN Peifang, ZHANG Chunhui, HUANG Feng
Keywords: Tibetan pork, processing method, quality differences, electronic nose, gas chromatography-ion migration spectroscopy (GC-IMS)

Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage
Authors:LAI Maojia, MOU Yan, YI Yuwen, FAN Wenjiao, QIAO Xing
Keywords: fermented sausage, microbial diversity, flavor substances, GC-IMS, correlation

HS-SPME-GC-MS Coupled with OAV to Evaluate the Aroma of Flowery Black Tea Made from Oolong Tea Varieties
Authors:YANG Jingyang, CHEN Yuanquan, LIANG Xianzhi, WANG Mingshi, LUO Yanfei, QIN Xiaomin, LIAO Chunwen, WU Hongying
Keywords: oolong tea varieties, flowery black tea, odor activity value, aroma components, orthogonal partial least squares discrimination analysis (OPLS-DA)

Effects of Different Polar Solvents Extraction on Functional Components and Their Antioxidant Activities of Sanghuangporus vaninii
Authors:ZHANG Qi, YIN Chaomin, GAO Hong, FAN Xiuzhi, SHI Defang, CHEN Sheng, LIU Jifa, XU Jianhua, LI Zhenshun
Keywords: Sanghuangporus vaninii, active ingredient, component analysis, antioxidant activity, correlation

Storage and Preservation

Mechanism of Acetophenone Fumigation to Inhibit Postharvest Botrytis cinerea in Grape
Authors:HUANG Wei, ZHANG Miaomiao, WANG Ning, ZHAN Faqiang, LIU Fengjuan, WANG Suling, WU Longyuan, TANG Qiyong, ZHANG Lijuan, WANG Wei
Keywords: acetophenone, grapes, fumigation, Botrytis cinerea, inhibition mechanism

Preparation of Composite Preservation Paper Containing Antagonistic Fungi and Its Application on Apple Preservation
Authors:LIU Yixuan, YUE Hong, SI Xinyu, ZHOU Menghan, CHEN Cunkun, GUO Honglian
Keywords: antagonistic yeast, composite preservation liquid containing antagonistic fungi, composite preservation paper, apple, preservation effect

Nutrition and Healthcare

Effect of Lactiplantibacillus plantarum P16 on Relieving DSS-induced Ulcerative Colitis
Authors:CHEN Zhixian, CHENG Qian, ZHANG Yan
Keywords: Lactiplantibacillus plantarum P16, ulcerative colitis, intestinal microflora, abundance

Adsorption Characteristics of Dietary Fibres from Sea Buckthorn Pomace on Acrylamide
Authors:CUI Weiran, Lü Mengling, BAI Hongyu, SUN Yue, WANG Hui, SHAO Meili
Keywords: seabuckthorn pomace dietary fiber, acrylamide, adsorption, in vitro digestive simulation, isothermal adsorption model, adsorption kinetic modelling

Effects of Coix Seed on Intestinal Flora Dextran Sulfate Sodium-induced Ulcerative Colitis in Mice
Authors:CHEN Zixuan, TONG Miaomiao, WU Qinglin, SUN Jiating, YIN Xiaoxi, Lü Tianyi, ZHANG Muqing, LI Li
Keywords: coix seed, ulcerative colitis, inflammatory factors, intestinal flora, correlation analysis

Effects of Steviol Glycosides on Mitochondrial Energy Metabolism and Oxidative Stress in Liver of Rats with Excessive Exercise Fatigue
Authors:GAO Zejin, KANG Heng, SONG Qiao
Keywords: stevia glycosides, excessive exercise, fatigue, energy metabolism, oxidative stress

Progress on Synthetic Biology for Steviol Glycosides Biosynthesis
Authors:LIU Mengyu, HE Hailin, MA Ting, SU Xiaochun, DING Yifei, WANG Jinxuan, LEI Yinfeng, LI Shubo
Keywords: steviol glycosides, synthetic pathway, glycosyltransferases, biocatalysis, biosynthesis

Review of the Research Progress of the Electromagnetic Field Treatment Technology in Fruit and Vegetable Preservation and Processing
Authors:WANG Wenyue, LI Xuan, HU Jiaxing, BI Jinfeng
Keywords: electromagnetic field treatment technology, fruit and vegetable, preservation, processing, metabolic mechanism

Research Progress on the Anti-inflammatory Mechanism of Ziziphus jujuba Mill. and Its Bioactive Ingredients
Authors:ZHANG Ziyi, ZHAO Feiran, SUO Xiaoyi, YANG Jiwen, WEI Guanmian, SANG Yaxin
Keywords: jujube, biological activity, anti-inflammatory mechanism, intestinal microflora, immunomodulation

Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement
Authors:LI Mengzhuo, DUAN Xueyan, WANG Junjuan, ZHAO Xiaoyan, QIN Peiyou
Keywords: protein hydrolysates, bitterness, debittering methods, exopeptidase, flavor improvement

Research Progress on Effects of Cold Plasma on Cereal Quality
Authors:SUN Huiying, LI Mengmeng, WEI Keyi, LIU Yuanxiao, GUAN Erqi, BIAN Ke, GUO Hao, ZHANG Sucheng, HE Wanxuan
Keywords: cold plasma, cereals, safety quality, nutritional quality, processing quality

Mechanism and Product Development of Gastrodia elata Blume for Improving Insomnia Research Progress
Authors:HU Furong, WANG Yuhan, XIANG Qin, TANG Jingwen, HE Siqiao, GENG Jingzhang, LOU Zaixiang
Keywords: Gastrodia elata, insomnia mechanism, active ingredient, product development, research progress