Science and Technology of Food Industry 2020 Vol. 41 No. 14

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Extraction, Purification and Antioxidant Activities in Vitro of Polysaccharide from Dalian Sea Cucumber (Stichopus japonicus)

Construction of Engineering Bacteria for Degrading Phytosterol to 9α-hydroxy-4-androstene-3, 17-dione and Their Fermentation Process Optimization

Antibacterial Activity and Stability of Hepu Pearl Extracts on the Staphylococcus aureusin in Vitro

Optimized Preparation of Porous Starch by Reactive Extrusion Combined with Enzymolysis

Extraction of Flavonoids from Chickpeas by Microwave-assisted Eutectic Solvent and Its Antioxidant Activity

Purification of Polysaccharide from Mori Cortex by Macroporous Resin

Ultrasonic-assisted Deep Eutectic Solvents Extraction of Total Flavonoids from Apple Leaves

Formula Optimization and Antioxidant Ability of Lycium barbarum Composite Fruit Cake

Preparation of Ultrasonic-assisted Enzymatic of Astragali Mushroom Extract and Its Antioxidant Activity

Effect of Ultrasound and Ultrahigh Pressure Pretreatment on Quality of Freeze-dried Strawberry Slices

Ultrasonic-assisted Extraction Optimization of Total Flavonoids from Macheng Chrysanthemum morifolium and Its Antioxidant Activity

Preparation Process Optimization of Soy Peptides-Zinc Chelate and Its Structural Characterization

Technology Optimization for Enzymatic Hydrolysis of Protein from Flax Cake by Response Surface Methodology

Comparative Analysis of Insoluble Dietary Fiber from Buckwheat Hull Extracted by Sodium Carbonate and Hydrochloric Acid

Optimization of Removal Process of Harmful Elements in Sargassum horneri and Changes of Arsenic Species before and after Removal

Effects of Different Packaging Materials Combined with Low Temperature Storage on Quality of ‘Baoyan-7’Rambutan

Primary Exploration on Antibacterial Mechanism of the Combination of Rosmarinic Acid and ε-polylysine Against Staphylococcus aureus

Fast Determination of Chloramphenicol, Florfenicol, Thiamphenicol in Eggs by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry Combined with Library Search

Establishment of Gas Chromatographic (GC) Method for the Detection of 16 Kinds of Organophosphorus (OPs) Pesticide Residues in Beer

Simultaneous Detection of L-phenylalanine and 2-phenylethanol in Hypoxylon sp.Fermented Liquid by HPLC

Analysis on the Flavor Difference of Red Sour Soup Including Urn Odor and Normal Flavor Samples with Electronic Nose and Gas Chromatography-Ion Mobility Spectroscopy

Effects of Anthocyanin on Physicochemical Properties of Starches with Different Amylose Contents

Rapid Detection of TBA Value in Chilled Chicken Based on Optimal Spectral Information

Rapid Detection of 22 Illegally Added Chemicals Inweight-loss Health Foods by Electrospray Ionization-Ion Mobility Spectrometry

Analysis of Main Nutrients and Heavy Metal in Five Konjac

Optimization of Formula and Analysis of Volatile Flavor Components of Radish Lamb Soup

Rapid Non-destructive Evaluation of Polygonum multiflorum Thunb Slice by Its Color-Component-Viability

Effect of L-glutamate on Pathogenesis-related Proteins in Cherry Tomato Fruit

Effect of Aqueous Ozone Treatment on Volatile Organic Compounds of Grass Carp Fillets during Refrigerated Storage

Effects of Heat Treatment Combined with γ-aminobutyric Acid on the Physiology Property and Quality of Fresh-Cut Apple

Protective Effects of Three Hericium erinaceus Oral Liquids on Gastric Mucosal Injury in Rats

Nutritional Quality Analysis of Different Parts of Sika Deer Venison

Protective Effect of Lycium barbarum polysaccharide on Hepatic Injury by Acrylamide in Rats

Preparation, Structural Characterization, and in Vitro Digestibility of Selenoprotein Microcapsules

Sensory Quality and Protein Composition Analysis of Porphyra haitanensis in Different Harvest Periods

Effects of Ginseng Oligopeptide on Blood Glucose and Immune Regulation in the Aging db/db Mice

Protective Mechanism of Essential Oil of Heartleaf Houttuynia Herb against Myocardial Injury Induced by Doxorubicin in Rats

Preliminary Evaluation of Hypoglycemic Activity and Its Material Basis of Ruditapes philippinarum Hydrolysate

Research Pragress of the Effects of Inorganic Salts and Alkali Food Additives on the Physical Properties of Starches

Research Progress on Food Safety Risk Factors of Spices

Research Progress of Detection Methods of Acrylamide in Food Products

Research Status and Product Development of Probiotic Fermentation of Traditional Chinese Medicine

Research on Polydopamine Functionalized Composite and Its Application in Food Safety Detection

Research Progress of Change Rule and Application in Texture of Postharvest Fruit Cellular Turgor Pressure

Research Status and Prospect of Fermented Walnut Milk

Effect of Weak Magnetic Field on Trypsin Activity and Structure

Stability and Antioxidant Activity of Polyphenols from Magnolia kwangsiensis Figlar & Noot.Leaves

Effects of Dynamic High Pressure Microfluidization-assistant Extraction on the Antioxidation of Polysaccharide from Carp Scales

Chemical Component Analysis and in Vitro Antioxidant Activity Evaluation of Essential Oils from Different Parts of Amomum tsaoko in Guizhou Province

Effect of the Brewing Conditions on Contents of Total Flavonoids in ‘Xiushui Huahong’ Sweet Orange Peel Tea and Determination of Volatile Flavor Compounds of Tea

Change in Internal Water of Millet During Soaking and Germination Based on LF-NMR Technology

Preparation of Antibodies against CP4-EPSPS and Establishment of Its Quantitative DAS-ELISA

Isolation of Pendimethalin Degrading Bacteria from Cotton Continuous Cropping Soil and Degradation Characteristics of Strain XSP6

Thermal Aggregation Behavior of Blended Anchovy (Engraulis japonicus) Mince and Silver Carp (Hypophthalmichthys molitrix) Surimi

Isolation and Identification of Aspergillus flavus Strains and Aflatoxin in Mature-stage Fruits of Different Buckwheat Varieties Cultivated in Guizhou Autumn

Screening and Optimization of Fermentation Conditions for γ-Aminobutyric Acid-Producing Enterococcus faecium and Analysis of Probiotic Properties

Optimization of Lactobacillus plantarum ZU018 Proliferation Medium