Science and Technology of Food Industry 2020 Vol. 41 No. 19

column

Select articles

Effect of Steam Explosion Pretreatment on the Physical and Chemical Properties of Tea Saponin of Oil Camellia Seed Cake Meal

Study on the Preparation Technology of Solid Bacillus subtilis

Screening and Identification of Limonin Degrading Strains and Optimization of Fermentation Conditions

Screening and Identification of a Lactic Acid Bacterium Strain with Antioxidant Activity from Yak Yogurt

Isolation,Identification and Enzyme Properties of a β-Mannanase Producing Strain with High Thermal Stability

Isolation and Purification of Water-Soluble Polysaccharide from Taro and Its Effect on Immune Activity of Macrophages

Development of Duplex PCR for Vibrio parahaemolyticus Based on bla_CARB-17 and toxR Genes

Purification and Characterization of Recombinant Mannitol Dehydrogenase from P. bacterium 1109

Effect of Lactic Acid Bacteria Combined with Wheat Germ Oil Fermentation on the Growth Activity of Aspergillus niger

Preparation and Stability of ACE Inhibitory Peptides from Peony Seed Meal by Enzymatic Hydrolysis

Extraction Technology and Physicochemical Properties of Pectin Polysaccharide from Okra Wine Pomace

Preparation of Maillard Reaction Products and Its Application on Microencapsulation of Mixed Oil

Optimization of Extraction Technology of Flavonoids from Dandelion and Analysis of Principal Components

Study on Iron-chelating Ability of Duck Blood Hydrolysates and Components Analysis of the Hydrolysates

Optimization of Ultrasonic-Microwave Synergistic Extraction of Ergosterol and VD₂ in Shiitake Mushroom Powder by Orthogonal Experiment

Optimization of the Extraction Technology of Total Flavonoids from Edgeworthia chrysantha Lindl.by Response Surface Analysis and Its Antioxidant Activities in Vitro

Optimization of Preparation Process and Analysis of Functional Components of Compound Instant Tea Powder

Evaluation of Ginseng-Goat Milk Powder on Anti-fatigue Effect and Quantitative Analysis of Its Functional Components

Optimization of Enzymatic Preparation Process of Peptides from Pearl Gentian Grouper by Response Surface Methodology and the Antioxidant Activity of the Enzymatic Hydrolysis Products

Optimization of Processing Formula of Kiwifruit Cake by Fuzzy Mathematical Sensory Evaluation

Extraction of Visceral Oil from Yellow Croaker and Mass Transfer Modeling of Its Palmitic Acid Enrichment by Low Temperature Crystallization

Study on Properties of Ethylene Glycol Diglycidyl Ether/Montmorillonite Synergistically Enhance Soybean Protein Film

Predicting Shelf Life of Lactose-free Ultra-high Temperature Milk by a Arrhenius Model

Risk Analysis and Control in the Field of Food Circulation

HPLC Fingerprint Analysis of Morchella by Ionic Liquid-assisted Extraction

Fatty Acid Composition of Breast Milk during Different Lactation Stages in China

Effects of Oyster Hydrolysates on the Quality of Soda Biscuits

Determination of Antioxidant Activity of Three Kinds of Carotenoids by Electron Paramagnetic Resonance Spectroscopy

Effects of Salt Curing on Flavor of Fried Tilapia

Study on Antioxidant Components and Activity Changes of Liuyang Douchi during Fermentation

Simultaneous Determination of Twelve Organic Acids in Edible Plant Source Jiaosu by HPLC

Determination of Folic Acid Content in Sports Nutrition Food by SPE-HPLC with Post-Column Oxidation Derivatization Fluorescence Spectrometry

Determination of 14 Kinds of Volatile Halogenated Hydrocarbons in Drinking Water by Headspace-GC-MS

Analysis of the Volatile Components of Blueberry Fruits with Different Treatments during Shelf Life by GC-MS Combined with Electronic Nose

Effect of Temperature on Storage Quality of High-Moisture Paddy and Its Prediction Model

Effect of Ginger Extract on the Quality Characteristics of the Spent Hen Breasts Paste during Cold Storage

Effect of Water Extract of Amaranthus retroflexus on Blood Lipid on Mice Induced by High Fat Diet

Analysis of Nutritional Components and Antioxidant Activity in Vitro of Extracts from Ganoderma resinaceum

Anti-aging Effects of Carboxymethyl Chitosan in Caenorhabditis elegans

Effect of Amylose Content of Different Varieties of Long Rices on Processing Characteristics and Quality of Rice Noodle

Extraction Technology of Compound Cordyceps militaris and Its Hypoglycemic Effect in Rats with Streptozotocin-induced Type 1 Diabetes Mellitus

Administration of Probiotics on Type 2 Diabetes Mice

Research Progress in Extraction,Properties and Application Status of Rice Protein

Research Progress in Detection and Traceability of Food-borne Microorganism

The Application of Raman Spectroscopy in Quality Control and Food Processing

Research Progress in the Reduction and Control Technology of Hazardous Substances in Meat Product Processing

Research Progress on Biogenic Amines in Salted Fish

Physicochemical Properties,Antioxidant and Antibacterial Capacities of Non-starch Polysaccharide from Dolichos lablab L.

Effect of Four Kinds of Drying Methods on Physicochemical Property and Antioxidant Capacity of Peppers

Analysis of Changes in Volatile Components during Parching and Boiling of Spicy Hot Pot Seasoning by GC-MS Combined with HS-SPME

Establishment of Comprehensive Evaluation Model of Apple Quality for Regional Suitable Varieties Selection

Effect of Rose Powder on Rheological Properties of Dough and Quality of Crisp Biscuits

Research on the Stability and Activity of Two ACE Inhibitory Peptides from Volutharpa ampullaceal perryi

Effect of Different Coating Materials on the Stability of Phenolic Acid Isolated from Bayberry

Interaction and Antioxidant Activities of Phlorizin and Bovine Hemoglobin in Three Different Solvents

Biochemical Characteristics of Tannase-Producing LAB Fermented Red Beans and Lentils Sourdough and Its Effects on in Vitro Digestibility of Steamed Bread

Recombinant Expression of Tachyplesin Ⅰ in E.coli and Its Antibacterial Activity

Biofilm Formation and Resistances of Bifidobacterium on Insoluble Dietary Fibers under Dynamic Cultivation