Science and Technology of Food Industry 2018 Vol. 39 No. 22

Screeging of High-yield Plantaricin Producing Stains Induced by Mutations and the Fresh-keeping Effect of Plantaricin on the Preservation of Meatballs

Development and Application of PMA-qPCR Method for Detecting Viable Yeasts in Dairy Products

Identification of a Strain of Leuconostoc lactis and Optimization of Its Bacteriostatic Medium Formula

Optimization of Extraction Techniques of Total Saponins from Nigella glandulifera Freyn et Sint by Enzymatic Assisted Ultrasonic Method

Optimization of Synthesis Process and Structural Characterization of 3-Hydroxy-4-Methoxy Benzal Acrolein-a Aweetener Intermediate

Polyethylene Glycol/Water System-based Extraction of Polysaccharides from Artocarpus heterophyllus Lam. Peels and Its Antioxidant Activity

Optimization of Extraction Technique of Polyphenols from Paeonia suffruticosa ‘Feng Dan’ Petals by Response Surface Methodology

Development of Fig Pastilles and Its Texture Characteristics

Optimization of Mixed Solid-state Fermentation Process of Dehusked Barley with Rhizopus oryzae and Lactobacillus and Its Antioxidant Activity

Study on Preparative Separation of Total Polyphenols from Sargassum thunbergii by Column Chromatography

Research of Processing Technology about The Peony Corolla Tea

Optimization of Enzymatic-assisted Extraction of Haw Pectin by Response Surface Methodology and Its Anti-oxidation/glycation Activities in Vitro

Extraction Technology of Flavonoids from the Leaf of Agastacbe rugose (Fisch.et.Mey.)O. Ktze and Its Antioxidant Activities in Vitro

Optimization of Bacillomycin D High-yield Industrial Fermentation Medium of Bacillus subtilis M364

Optimization of Supercritical CO₂ Extraction of Quinoa Oil and Analysis of Its Fatty Acid Components

Intermittent Ultrasound Assisted in Speeding up the Pickling Speed of Salted Eggs

Influence of Fresh Time on Inosine Monophosphate Content in Black Claw Chicken and Yellow Chicken of Different Gender

Comprehensive Evaluation of Four Drying Methods on Aroma Quality of Turnip Chips Based on Principal Component Analysis

HPLC Fingerprint and Pattern Recognition Analysis of Aqueous Extracts from Ophiocordyceps sinensis

Analysis on Volatile Components of Low-salt Potherb Mustard (Brassica juncea var)Based on Anaerobic Environment

Quantitative Detection of Four Sugars from Bletilla striata

Determination of 22 Phthalate Esters in Essence by Gas Chromatography-Triple Quadrupole Mass Spectrometry

Rapid Detection of Shiga Toxin-Producing Escherichia coli by LAMP Real-Time Turbidity Method

Recognition of Radix Puerariae Varieties and Origin Based on Pattern Recognition and Near Infrared Spectroscopy Technology

Antioxidant Activity and α-Glucosidase Inhibitory Activity of Cyclocarya paliurus Polysaccharides from Different Regions

Quality Evaluation and Content Determination of Fatty Acids in Camellia Oil Extracted by Method of Infusion and Cold Pressing

Screen of AGEs Specific Binding Components in Milk Powder by Cell Membrane Immobilized Chromatography

Analysis and Comprehensive Evaluation of the Content of Mineral Elements in Different Jujube Cultivars

Comparisons of Different Natural Preservatives on the Chilled Storage of Hairtail

Optimization of Low Temperature Water Conservation for ♀Epinephelus fuscoguttatus×♂Epinephelus lanceolatus

Repair Effects of Arachidonic Acid on Ultraviolet Radiation Damage of Caenorhabditis elegans

Effect of Fruit Juice Drink Containing Collagen Polypeptides from Pacific cod (Gadus macrocephalus)Skin on UV Irradiation-induced Skin Photoaging

Hypolipidemic Effect of Polysaccharides from Red Raspberry

Research Progress of Cross-linked Enzyme Aggregates Improvement

Drying Characteristics and Kinetics Research of Gastrodia elata Blume under Infrared Blast Drying after Steaming

Research Progress of Food-derived Immune Bioactive Peptides

Advances in Research on Supercritical Solution Impregnation and Its Application in Active Food Packaging

Research Progress of Peanut Allergen and Its Detection Methods

Research Progress of Umami Substances and Umami Peptides in Food

Research Progress of Separation and Purification of the Active Ingredient of Natural Products Based on Molecular Imprinted Technology

Research Progress on the Effects of Polyphenols on the Physicochemical Properties of Starch

Research Progress of New Blanching Technology for Fruits and Vegetables

Research Progress in the Structure-Function Relationship of Aquatic Antifreeze Proteins and Its Application in Food Processing and Storage

Effect of Pickling on the Quality of Breeding Large Yellow Croaker

Mechanism of Bcl-2 Protein Mediated Caspases Cascade Reaction on Beef Tenderization

Thermal Decomposition Mechanism Study of 6-Gingerol/Maltosyl-β-Cyclodextrin Inclusion Complex

Research on Modification of Antimicrobial Composite Protein Films by Static Ultra-High Pressure Processing

Microstructure,Physicochemical Properties and Emulsifying Capacity of Functionalized Cellulose Nanocrystals Modulated by Sulphuric Acid

Antimicrobial Activity of Dehydroepiandrosterone in Sweet Potato Residue

Effect of Drying Temperature on Quality and Protein Degradation of Dried Beef During Storage

Effects of Ultrasound Pretreatment on the Digestion Stability of ACE Inhibitory Peptide from Tuna Skin Collagen and Separation,Purification,Identification of Digestion Products

Inhibitory Effects of Non-oil Components of Clove on Oxidative Modification of Low Density Lipoprotein

Comparative Analysis of the Aroma Components in Five Kinds of Dark Tea

Interferce Effect of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone on AI-2 Quorum Sensing of Listeria monocytogenes

Comparative Analysis on the Diversity of Bacterial Microflora in Degenerated and Normal Pit Mud

Isolation and Identification of Yeast and Its Resistance to Stress of Xinjiang Tacheng Area Dairy Products

Science and Technology of Food Industry

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