Science and Technology of Food Industry 2019 Vol. 40 No. 12

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Maillard Reaction Degree and Product Functional Properties of Proteins-Glucose in Skim Milk System

Effects of Rice Protein on the Physicochemical Properties of Wheat Starch

Antioxidant Activity and Protective Effect on DNA Oxidative Damage of Medlar Honey

16S rDNA-based Analysis of Bacterial Community in Fish Sauce during Temperature-controlled Fermentation

Effect of Lower-temperature Extrusion on the Nutritious and Physicochemical Properties of Japonica Brown Rice

Safety and Probiotic Evaluation of Lactobacillus paracasei L1

Studies on Antibacterial Activity of N-butanol Extracted from Clerodendrum philippinum var.simplex

Antibacterial Activity and Mechanism of Limonene against Pseudomonas fluorescens

Feeding Culture Process Optimization of Photosynthetic Bacteria Based on Oxidation Reduction Potential

Effect of Pea Oligopeptides on Relieving Insulin Resistance

Optimization of Synthesis Technology of Selenium Polysaccharide Ester from Pomegranate Seeds and Its Anti-lipid Oxidation Ability

Development of Compound Bayberry Juice Treated by High Hydrostatic Pressure and Its Storage Quality

Analysis of Nutritional Components of Chia Seeds and Its Optimization of Beverage Process

Optimization of Polyphenols Extraction from Phyllanthus emblica L. Pomace and Its Antioxidant Activity Analysis

Optimization of Preparation Process of Spirulina Acetylcholine ACE Inhibitory Peptide by Double Enzyme Hydrolysis

Effects of Diet Type and Concentrate-to-forage Ration of Diet Feed on Contents of Amino Acid and Fatty Acid of House-feeding Yak Meat

Selection and Optimization of Compound Natural Preservative for Cold Fresh Beef

Preparation,Characterization and in Vitro Antioxidant Activity of Selenium Potentilla anserina L. Polysaccharide with Different Substitution Degrees

Effect of Low-temperature Continuous Phase Transition on the Structure of Decapterus maruadsi Protein and Its Optimization of Preparation Process on Antioxidant Peptides

Effect of Sodium Hypochlorite on Preventing Cross-contamination of Salmonella on Broiler in Chilling Processes at Slaughter House

Contamination Evaluation of Aflatoxin AFB₁,AFB₂,AFG₁ and AFG₂ in Buckwheat Foods from Some Areas

Investigation on Inorganic Arsenic Pollution of Seafood in Zhejiang Coast and Potential Dietary Health Risk Assessment

Effects of the Release Agent on the Determination of Magnesium in Milk Powder by Flame Atomic Absorption Spectrometry

Determination of Cr(Ⅲ)and Cr(Ⅵ)in Auricularia auricula by HPLC-ICP-MS with Tubular Atmosphere Furnace

Rapid Detection of Coconut Juice Quality Based on the Near Infrared Spectroscopy

Identification of Beef Breeds Based on the Vis/NIR Hyperspectral Imaging Technique

Analysis of the Main Components of Four Cultivars Edible Chrysanthemum Flowers

Analytical Method Based on Inductively Coupled Plasma Mass Spectrometry and Health Risk of Heavy Metal Elements in Prawns

Comparison of Four Methods for the Determination of Amylose and Amylopectin

Comparison of Biological Activities in Vitro of Dendrobium huoshanense and Dendrobium officinale

Vacuum Precooling Model of Leaf Vegetables

Effects of Temperature Changes in Cold Chain Logistics and Different Packaging on Freshness and Flavor of Turbot(Scophthalmus maximus)

Functional Research of Phycocyanin on the Proliferation,Migration and Apoptosis of Non-small Cell Lung Cancer H1299 Cells

Evaluation of Antioxidant and Anti-aging Effect of Pueraria Water Extracts and Pueraria Fermentation Broth in Vitro

Regulation Effects of Oyster Peptide on the Hypothalamus-pituitary- thyroid Axis in Kidney Yang Deficiency Rats

Extraction of Agaricus blazei Polysaccharides and Its Immunomodulatory Effect on D-galactose-induced Aging Mice

Comparison of Antioxidative Effects of Polyphenols from Raw Puer Tea in Vitro and Their Protective Effects on Alcoholic Gastric Injury in Mice

Application and Research Progress of Front-face Fluorescence Spectrometry in Food Quality Analysis

Effect of High Hydrostatic Pressure and Thermal Treatment on Quality of Fermented Pomegranate Juice

Advances on Limonene Microbial Biotransformation and Its Related Enzymes

Research Advances in the Postharvest Storage and Preservation Techniques of Fresh Common Bean(Phaseolus vulgaris L.)

Research Advances on Interaction between Lactococcus lactis Bacteriophage and Their Hosts

Research Development of the Bioactive Peptides Based on Bioinformatics

Advances in Molecular Mechanism of Siraitia grosvenorii and Its Functional Components on the Abnormal Effects of Glucose and Lipid Metabolism

Research Progress on Harm and Hazard Control of Alicyclobacillus acidoterrestris

Research Progress on Postharvest Preservation Technology of Persimmon

Research Progress of THz Spectroscopy in Field of Food Additivity Safety

Research Progress on Structure,Biological Activity and Physicochemical Properties of Yam Polysaccharides

Purification,Composition Analysis and Its Antioxidant Activity of Polyphenols from Red-Flesh Apple of Xinjiang

Optimization of Immobilization Conditions of Wickerhamomyces anomalus Y5-5 and Its Effect on the Wine Making Process

Modelling of the Moisture Dynamic Process and Effects on Multiple Functional Components of Gardenia jasminoides Ellis with Different Drying Methods

Effect of Repeated Boiling on the Contents of Heterocyclic Amines and Their Precursors in Duck Breasts and Braised Soup

Study on Adsorptive Performance of Jackfruit Peel on Methylene Blue

Effect of Interaction between Flavonoids of Eucommia ulmoides and Chicken Cartilage Peptides on Antioxidant Activity and Fluorescence Characteristics

Effect of Pasteurization on the Qualities of Fresh Noodles

Analysis of Production Performance and Taste Swbstances of Different Multigrain Culture Medium for Cordyceps militaris

Monosaccharide Composition Analysis of Polysaccharide from Antrodia cinnamomea by GC-MS and Its Antioxidant Activity

Preparation of Oregano Essential Oil-Carboxymethyl Cellulose Active Packaging Films and Their Antioxidant and Antibacterial Properties

Effects of Different Emulsifiers on Soy Whipped Cream