Science and Technology of Food Industry 2020 Vol. 41 No. 15

column

Select articles

Analysis of Volatile Flavor Substances of Chinese Water Chestnut in Different Steaming and Boiling Time Based on Sensory Evaluation and E-nose

Screening, Identification and Characteristic Analysis of Propionibacterium in Fresh Milk

Study on the Kinetic Model of Ganoderma lucidum Liquid Fermentation in Rice Bran and Wheat Bran Substrate

Cloning of Neopullulanase Gene from Paenibacillus polymyxa and Its Expression in Escherichia coli

The Probiotic Properties in Vitro and Safety Analysis of Streptococcus thermophiles MN-ZLW-002

Iterative Mutagenesis Breeding of High-yielding β-Glucosidase Strains with ARTP-UV

Screening and Expression Analysis of Key Regulator Gene Associated with α-Farnesene Formation during Manufacturing Process of Oolong Tea

Effects of Intensified Fermentation on the Components of Noni Fruit and Its Antioxidant Activity

Supramolecular Structure Characteristics of Natural and Thermal Modification Lactoferrin-α-Lactalbumin Aggregates

Extraction, Identification and Gene Cloning of Mn-SOD from Pleurotus tuber-regium

Optimization of the Extraction Technology of Tea Polyphenols from Tea Waste by Aqueous Two-phase Systems with Ionic Liquids as Additives

Optimization of Ultrasonic Extraction of Total Triterpenoids from Hainan Dischidia chinensis and Its Antioxidant Activity

Optimization of Extraction Technology of Metallothionein in Arca subcrenata

Study on the Polysaccharide Extracted from Bergamot (Citrus medica L. var. sarcodactylis) Residue by Two Methods and Its Immunomodulatory Function in RAW264.7 Cells

Optimization of Processing Technology of Baccaurea ramiflora Wine

Study on the Enzymatic Hydrolysis Technology of Quinoa Protein Based on Cholate Adsorption

Optimizing of the Medium Composition for Mycelial Growth of Selenium-enriched Inonotus hispidus by Response Surface Methodology

High Cell Density Culture of Saccharomyces cerevisiae FM-S-115 in Microencapsulation

Effect of Temperature and Water Activity on the Maillard Reaction Model by Factorial Design

Preparation of Chitosan Maleic Salt and Properties of Its Film

Temporal and Spatial Distribution of Surface Microorganisms during Cooling of Pig Carcass

Comparison of Three Methods for Determination of L-threonine

Rapid Determination of Quinoa Seeds Crude Protein Content Using Near Infrared Spectroscopy

Study on Determination of Mononucleosides in Morchella sextelata Mycelium by High Performance Capillary Electrophoresis

Effects of Different Baking Time and Temperature on Aroma Components, Texture and Senses of Jifen No. 1

Determination of Rutin and Quercetin in Different Tartary Buckwheat Tea and Comparative Study on Their Dissolution Rates

Determination of Six Chemicals Illegally Added in Hot Pot Soup by QuEChERS Combined with UPLC-MS/MS

Study on the Formation of Alkyl Pyrazine in 1, 3-Dihydroxyacetone Carbonyl Ammonia Reaction System

Effect of Chitosan Combined with Sodium Silicate on Phenylpropanoid Metabolism and Pathogenesis-Related Proteins of Postharvest Winter Jujube

Effects of Ice Temperature Technology Combined with Biological Preservatives on the Quality of Chinese Shrimp

Effects of Storage Temperatures on the Texture, Endogenous Protease and Water Changes of Sipunculus nudus and Phascolosoma esculenta

Effect of Ultra-high Pressure and Blanching Pretreatment on the Quality of Frozen Procambarus clarkii Meat

Extraction and Purification of Alkaloids from Fruit Shell of Metaplexis japonica (Thunb.) Makino and Its Inhibition of Proliferation of Human Tongue Cancer Tca8113 Cells

Preparation and Anti-Breast Cancer Effect of Curcumol PEGylated Liposomes in Vitro

Effect of Lactoferrin on Bone Health in Juvenile Rats

Effect of Chicken Hydrolysate on Antioxidative Activity of HepG2 Cells and Antioxidative Enzyme Activity of Mouse Serum

Progress in Effects of Protein Oxidation on Meat Quality and Its Control Methods

Preparation and Application Progress of Sulfonamides Molecular Imprinting Technology

Advances in Extraction of Collagen and Its Peptides from Animal Tissues by Enzymatic Hydrolysis

Research Progress in the Synthesis of Nano-Selenium by Microorganism

Physicochemical Properties and Antioxidant Activity of Protein in Selenium-enriched Brown Rice

Research Progress on Chia Seed Protein and Its Active Peptides

Research Progress on Functional Steamed Bread

Research Progress on Preparation and Biological Activity of Bovine Bone Collagen Peptides

Preparation Technology and Efficacy of the Anti-haze Qingfei Drink

Effects of Hydrocolloids on Water Migration and Texture of Fresh Corn Noodles

Effects of Different Drying Methods on Various Flavor Compounds of Heat Reaction Chicken Powder

Purification and Anti-motor Fatigue Effect of Total Polyphenols from Cistanche Extraction

Inhibiting Effect of Cleistocalyx operculatus Buds' Extract (DMC) on Pancreatic Lipase

Effect of Emulsion Size on the Physic Properties and Oxidation Stability of Orange Oil Microcapsule

Structural Characterization and Antioxidant Activity of Five Kinds of Edible Fungus Polysaccharides

Comparison on Meat Quality and Volatile Flavors of Sunite Sheep, Bamei Sheep and Urad Goats

Physicochemical Properties and Antioxidant Activity of Water-Alkali Continuous Extraction of Crude Polysaccharides from Leccinellum crocipodium (Letellier.) Watliag

Effect of Steam Addition Frequency on the Quality of Bread Rolls

Effects of Adding Jujube Juice on Quality of Carrot Fermented by Lactobacillus plantarum