Science and Technology of Food Industry 2018 Vol. 39 No. 18

Optimization of the Fermentation Conditions for Production of Extracellular Polysaccharides of Endophytic Fungus HBG16 from Salvia Miltiorrhiza Bunge and Its Antioxidant Capacity

Effects of Different Isopentenyl Diphosphate Isomerase (IDI) and 1-Deoxyxylulose-5-phosphate Synthase (DXS) on Lycopene Production in Engineering Escherichia coli Strains

Optimization of Extraction Technology on Antioxidants in Vitro from Pitaya Flower and Evaluation of Anti-inflammatory Activities

Optimization of the Extraction Technology and the Physiochemical Properties of Theabrownin from Liupao Tea

Optimization of Deproteinized Process from Euryale Petioles and Pedicel Polysaccharide by Response Surface Methodology

Preparation and Catalytic Properties of Microencapsulated Penicillium purpurogenum Li-3

Optimization of the Process for the Jujube Powder by Spray Drying

Antioxidant Activity and Stability of Anthocyanins from Zijuan Tea

Optimization of Low Yield Positive N-propyl Alcohol Fermentation Process of Bacillus cereus by Response Surface Methodology

Optimization of Extraction Process for Total Alkaloids from Maca with Different Color Types

Optimized Preparation and Characteristics Analysis of Konjac Glucomannan/Gelatin Capsule Wall

Ultrasonic Assisted Extraction and Antioxidant Activity of Tea Polysaccharides from Pu'er Tea Residue

Optimization of Polysaccharides Extraction from Mulberry Leaves Fu Brick Tea by Response Surface Methodology and Its Antioxidant Activities & Hypolipidemic Effects in Vitro

Establish a Determination Method of Polysaccharides from Polygonum perfoliatum L.

Analysis of Anthocyanins Components of 11 Blueberries in Yunnan Lijiang and Jilin Jingyu

Traceability of Mutton Origin Based on Texture Characteristics

Changes of Degradation Produces by Trypsin before and after Degreasing of Antarctic Krill Prowder

Correlation Between Total Flavonoids Brewing Characteristics and Its Antioxidant Capacity of Different Types of Tartary Buckwheat Tea

Effects of Different Drying Methods on Volatile Flavor Compounds in Lentinus edodes

Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life

Determination of Ergothioneine Content in Liquid Fermentation Broth of Fungi by HPLC

Scenting Technology Optimization and Aroma Analysis of Flos Sophorae Green Tea

Regulation of BTH Treatment on Redox Status and Disease Resistance in Postharvest Strawberries

Effects of UV-C Treatment on the Quality of Bamboo Shoots (Phyllostachys prominens) during Cold Storage

Effect of 1-MCP on Sugar Metabolism of Postharvest Peach Fruit

Effect of Different Cutting Methods on Hot Air Drying Characteristics of Okras (Abelmoschus esculentus (L.) Moench)

Effects of Ethylene and 1-MCP Treatment on Active Oxygen Metabolism of Postharvest Boxiekexin Melon

Antioxidant Activity in Vitro and Immunocompetence in Vivo of Compound Angelica sinensis Tea

Inhibition Effect in Vitro of Crabapple Fruits Extracts on BGC-803 Gastric Cancer Cell Lines

Ameliorative Effects of Chondroitin Sulfate Disaccharides on the Murine Renal Inflammation Under Fatigue-stressed Conditions

Immunological Enhancement of Crude Polysaccharides from Plantago asiatica L. on Immunosuppressed Mice Induced by Cyclophosphamide

Component Analysis and Functional Evaluation of Volatile Oil from Zanthoxylum armatum DC.

Enlightenment from Organization and Operation Mechanism of the American Center for Food Safety and Applied Nutrition to Strengthen Construction of Food Safety Technology Support Agencies in China

Research Progress on Extraction of Antarctic krill Oil

Countermeasures for Improving the Labeling System of Genetically Modified Food in China

Research Progress on Influence of Drying Methods on Flavor Substance of Fruits and Vegetables

Latest Changes and Solutions of Quality Management System of Internal Laboratory in Food Companies

Research Progress of Edible Antimicrobial Films Based on Chitosan and Essential Oil

Optimization on Production Process of a New Sweet Potato Beverage Based on Response Surface Methodology and Fuzzy Mathematical Evaluation

Research Progress on Mechanisms of Protein Denaturation in Foam Fractionation

Research Progress of Anti-tumor Effects of Chalcones from Angelica keiskei

Research Progress on Enrichment of γ-Aminobutyric Acid in Plants under Environmental Stress

Research Progress on Detection Techniques for D-mannitol of Cordyceps and Its Products

Changes of Bioactive Components and Antioxidant Activities about Ginger Jiaosu During the Fermentation Process

Starch Properties of Main Cultivar Millets in Heilongjiang Province

Effect of Soaking Treatment on the Gelation Properties of Rice Starch

Effects of Ultrasonic Infiltration on Dehydration and Rehydration of Letinous edodes

Effect of Proanthocyanidins on Retrogradation of Rice Starch

Differences of Nutrients and Antioxidant Activities among Different Species of Celery

Suitability Evaluation of Wine Brewing about Wild Apples Backcross Population in Xinjiang

Effects of Key Environmental Factors on Accumulation of Minerals and Degree of Organic Matter in Spirulina platensis

Chemical Characterization and Emulsifying Properties of Grass Carp Myofibrillar Protein Glycated with Glucose

The Effect of High Pressure Processing Treatment on the Stability of Anthocyanin in Blueberry

Expression a Cutinase from Fusarium oxysporum in Pichia pastoris and Characterization

Isolation of Lactic Acid Bacteria from Xiaogan Rice Wine and Its Influence on the Quality of Chinese Rice Wine

Patulin Contamination Control by Saccharomyces cerevisiae KD in Apple Juice

Science and Technology of Food Industry

Export File

Citation

Format

Content