Science and Technology of Food Industry 2019 Vol. 40 No. 16

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Purification of Longan Seeds Polyphenols by Macroporous Resin and Its Component Analysis

Differental Proteomic Analysis in Breast and Leg Muscles from Yunnan Yanjin Silky Fowl Chicken and Wuding Chicken

Clone and Heterologly Expression of Bacteriocin Gene plnEF of Lactobacillus plantarum

Isolation of Low pH Resistant Yeast and Its Adaptability to Acid Stress Environment

Technology Optimization of Grape-Begonia Jiaosu and Its Antimicrobial and Antioxidant in Vitro

Optimization of Extraction and Functional Properties of Agaricus bisporus Protein

Response Surface Optimization and Quality Research during the Preparation of Recombinant Rice by Two Times of Extrusion Shaped

Antioxidant and Enzyme Inhibitory Activities of Lavandula angustifolia Mill. Extracts

Optimization of Ultrasonic Assisted Extraction of Tea Polyphenols from Wuyi Rock Tea Stem

Process Optimization of Nonthermal Sterilization of Atmospheric Plasma Technology Applied on Pre-processed Chicken

Extraction and Antioxidant Activity of Polyphenols from Phyllanthus emblica L.

Preparation of Rare Ginsenoside Rh1 Group Isomers by Two-step Method

Application of Response Surface Methodology in the Development of Soybean Fiber Orange Cookies

Optimization of Fermentation Process of Quinoa Rich in γ-aminobutyric Acid

Optimization of the Extraction Process of Alkaloids from the Seeds of Metaplexis japonica(Thunb.)Makino and Its Antibacterial Activity

Extraction Process of Red Ginseng and Rhodiola crenulata Mixture and Its Anti-fatigue Effect

Preparation of the Inclusion Complex of Whey Protein and Sweet Orange Oil

Research on Determination of Inositol in Food by Microbiological Method

Analysis of Volatile Components in Vacuum Freeze-dried Toona sinensis by HS-SPME Combined with GC-MS

Comparison of Phenolic Acids in different Cherry Cultivars and Analysis of Its Antioxidant Activities

Determination of Insecticide of Phenylpyrazole Derivatives in Poultry Derived Foods by QuEChERS Method Combined with Liquid Chromatography-Mass Spectrometry

Changes of Muscle Fat Metabolism and Deposition in Cashmere Goat under Different Grazing Conditions

Preparation of A Novel Silver-coated Copper Nanowires and Its Application in the Detection of Malachite Green Residues in Tilapia

Effect of Temperature Fluctuation on the Quality of Chilled Pork

Respiration Rate Measurement and Mathematical Modelling of Shiitake on Different Storage Temperature and Relative Humidity

Analysis of Fatty Acid Composition during Storage of Peanut Oil by UV Irradiation

Effects of Different Preservatives on Ripening and Aging of Bamboo Shoots

Effects of Carp Scale Protein Hydrolysate on the Quality Changes of Carp Meat during Refrigeration

Cholesterol-lowering Effect of Two Types of Phytosterol Nanoparticles

Screening of Lactic Acid Bacteria with Potential Hypoglycemic Effect

Principal Component Analysis and Comprehensive Evaluation of Amino Acids of Five Wild Edible Mushrooms Collected from Nyingchi Region of Tibet

Effect of Soybean Peptides for Nutritional Intervention on Prevention and Treatment for Muscle Atrophy Induced by Stimulating Weightlessness in Tail-Suspension Rats

Antioxidant Activities of Ganoderma lucidum Fruit Body and Spore Powder Polysaccharide in Vitro

Analysis and Comparison of the Nutritional Components in the Muscle of Ovalipes punctatus and Scylla serrata

Effects of Coupling of Polyphenol Removal and pH-shifting Processes on Digestibility of Canola Protein Isolate

Effect of Schisandra chinensis Polysaccharide on Apoptosis of Hepatocytes Induced by Acetaminophen in Mice

Change of Components and Antioxidant Activity of Banana Enzymes during Fermentation Process

Research Progress of Nucleic Acid Aptamer Biosensors on Application of Mycotoxin Detection in Food

Advances in Extraction,Purification, Stability and Antioxidant Activity of Betacyanin

Research Progress on Main Functional Component and Action Mechanism of Dioscorea opposita

Structural Characteristics and Binding Mechanism of Native and Thermally Modified Lactoferrin-curcumin Complexes

The Application of Ultrasonic Technology in Meat Processing and Its Influence on Flavor Precursors

Effects of Salt Reduction on Quality Development in Fermented Meat Products and Sodium Reduction Strategies:A Review

Progress on the β-Glucosidase from Microganisms and Its Applications in Food Industry

Advances in Processing Technology of NFC Apple Juice

Research Progress on the Anticancer Mechanism of Tea Polyphenol and EGCG Nanocarrier Technology

Research Progress in the Mechanism of Anti-obesity Effect of Quercetin

Research Progress on Microcapsulation Technology and Its Application in Food

Research Progress on Effects of Thawing Method on Meat Quality and Protein Structure of Raw Materials

Effect of Bean Pule on Processing and Quality of Soda Biscuits

Effect of Hydrophilic Colloid on Quality of Vacuum Fried Potato Chips

Stability and Degradation Kinetics of Anthocyanins from Dendrobium officinale

Adsorption Mechanism Research on Jerusalem artichoke Polysaccharide Pigment with D301-G Macroporous Resin

Effects of Light Quality on Growth and Flavonoids of Adzuki Bean Sprouts and Its Preliminary Mechanism

Effect of the Degree of Amylopectin Polymerization on the Gelatinization Properties of Jackfruit Seed Starch

Quality Changes of Special Frying Blend Oil Based on Cottonseed Oil

Relationship Between Six Amino Acids and N-nitrosamine Formation in Raw Meat Pellets during Low Temperature Storage

Preliminary Study on Antibacterial Activity of Benzyl Isothiocyanate and Its Analogues

Preparation and Process Optimization of Lyophilized Lactobacillus paracasei Powder with High Activity

Inhibition of Drug-resistant Staphylococcus aureus by Antibiotics Combined with Resveratrol and Quercetin Isomers