Science and Technology of Food Industry 2019 Vol. 40 No. 21

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Effects of High Pressure Homogenization on Physicochemical Properties and Protein Structure of Myofibrillar Protein Aqueous Suspensions with Different Concentrations

Isolation,Identification and Characterization of Filamentous Fungi with Flocculation from the Sewage

Identification,Culture Conditions Optimization of Nano-selenium Synthetic Bacteria lxz-41 and Its Application in Se-enriched Kiwifruit Cultivation

Process Optimization of Fermentation of Eucommia ulmoides Tea by Eurotium cristatum

Optimization of Ultrasonic Assisted Extraction and Antioxidant Activity of Polysaccharide from Gleditsia japonic Miq.

Photocatalytic Degradation of Triazophos in Oolong Tea by TiO₂

Study on Compound Fermented Beverage of Sweet Potato Pulp Water and Hawthorn

Preparation and Antihyperlipidemic Effect of Porphyra Yezoensis Polysaccharides and Glutinous Rice Kernel Polysaccharides

Optimization of Aqueous-enzymatic Extraction Process by Response Surface and Analysis of Fatty Acid of Mustard Seed Oil

Study on the Peparation of High Tansparent Agar

Purification and Antibacterial Activity of Total Flavonoids from the Leaves of Ilex centrochinensis S. Y. Hu

Effect of Wrapping Slurry Technology on the Quality of Crispy Fish Cubes for Antarctic Icefish

Optimization of Preparation of Iron-chelating Peptides from Antarctic Krill by Response Surface Methodology and Its Physicochemical Properties

Optimization of Extraction Process of Tannins from Almond Skin and Its DPPH Radical Scavenging Activity

Extraction,Analysis and Antioxidant Activity of Flavonoids from Daylily(Hemerocallis fulva)Flower

Optimization of the Formula of Dragon Taro Grain Biscuits by Response Surface Method

Optimization of Extraction Technology by Response Surface Methodology and Preliminary Structural Characterization of the Composition in Flavonoids from Artemisia capillaris

Optimization and Practical Application of Enzymatic Hydrolysis of Peptone Antarctic Krill By-products

Effects of Soy Protein Isolate and Its Different Enzymatic Hydrolysates on Emulsion Stability of Non-dairy Creamer

Optimization of Enzymatic Biotransformation Process of Polysaccharides from Auricularia auricula and Its Hypoglycemic Performance in Vitro

Effect of Different Modes of Catalytic Infrared Radiation on Sterilization and Quality of Chives

Characteristics of Walnut by Heat Pump Through Drying

Analysis and Evaluation of Inorganic Elements in Peach Gum from Different Areas by ICP-MS

Determination of α-Solanine and α-Chaconine in Potato and Potato Powder by High Performance Liquid Chromatography Tandem Mass Spectrometry

Determination of Carbonyl Compounds in Edible Oils with Different Fatty Acid Compositions by LCMS-IT-TOF

Determination of Ochratoxin A,B and C in Cereals and Its Products by High-performance Liquid Chromatography-tandem Mass Spectrometry Using an Isotope Internal Standard

Residues Detection and Risk Assessment of Sulfonamides and Fluoroquinolones Drugs in the Sansui Duck

Study on Properties of Several Brown Rice and Optimization of Cooking Conditions of Longjing No.1 Brown Rice

Content and Composition of Fatty Acids in Six Kinds of Perciformes Marine Fish by Gas Chromatography-mass Spectrometry

Determination of 388 Kinds of Pesticide Residues in Grape by QuEChERS/UPLC-MS/MS

Determination of Eight Kinds of Biogenic Amines in Pixian Broad Bean Paste with Different Fermentation Time by High Performance Liquid Chromatography

Compostion Analysis of Soluble Sugars and Organic Acids in Strawberry Juice and Its Application for Authentication

Comparison of Meat Quality and Nutritional Components between Qinghai Bamei Pork and Gansu Black Pork

Anti-inflammatory Mechanism of Phenolic Compounds from Sargassum fusiforme by LPS-induced Zebrafish Embryo Model

Effect of Protopanaxatriol Group Saponin Hydrolysate on Hyperlipemia of Mice Induced by High Fat Diet

Nutritional Evaluation and Antioxidant Activity Analysis in Vitro of Eucommia Ulmoides Leaves

Research Progress in Functional Components and Drying Technology in the Fruit of Gardenia jasminoides Ellis

Research Progress on the Application of Molecular Imprinting Technology for Neonicotinoid Pesticide Residues Analysis

Research Progress on the Effect of Physical Modification on Starch Properties

Isolation and Identification of the Components of the Fractions in Ethyl Acetate Phase from Ethanol Extract of Hericium erinaceus

Microorganism Contamination in the Process of Preservation of Chilled Fresh Meat and Its Preventive Measures

Advances in Bioavailability of Catechins

Research Progress on Bacteria Quorum Sensing Inhibitors of Plant-derived

Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken

New Advances in Functional Properties of Pectin

Research Progress on the Function of Pitaya and Its Mechanism

Assessment of the Content and Stability of Tea Polyphenols, Free Amino Acids and Vitamin C in Four Kinds of Tea Beverages

Purification,Sulfation Modification and Carboxymethylation Modification of Polysaccharides from Polygonatum sibiricum and Its Antioxidant Activity

Antibacterial Effects of Benzyl Isothiocynate, Nisin and Thymol Compounds

Establishment of an Enzyme-Linked Immunosorbent Assay Method for Detection of Heterocyclic Amines

Isolation,Identification and Multilocus Sequence Typing Analysis of Bifidobacterium longum subsp. longum from Adult Faeces

Effects of Different Thawing Methods on the Structure and Properties of Silver Carp Myosin

Effect of 1-month-old Infant Fecal Microflora on In Vitro Fermentation of Five Non-digestible Polysaccharides

Screening of High Cell Density Fermentation Medium of a Bacteriocin- producing Lactobacillus plantarum and Its Application in Yoghurt

One-step Purification Method of MC-LR Fab Fragment by Gel Filtration Chromatography and Preliminary Study on Its Adsorption Mechanism

Optimization of Encapsulated Fermentation Medium for Enterococcus faecalis by Response Surface Method

Preparation and Preservation Application of a Yeast Active Freeze-dried Powder for Biocontrol of Peach Brown Rot