Science and Technology of Food Industry 2020 Vol. 41 No. 24

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Effect of Curcumin-Mediated Photodynamic Treatment(PDT) on Lipid Degradation-related Enzymes in Oysters

Screening of Phospholytic Bacterium Combination WF542 and Combination of Multi-bacterial Agents on Growth of Pepper

Optimization of Extraction Process of Total Flavonoids from Passion Fruit and Its Antioxidant Activity

Preparation and Bacteriostatic Activity of Tea Polyphenol-Metal Complexes

Optimization of Extraction Technology and Anti-inflammatory Activity of Total Flavonoids from Artemisia selengensis Turcz.

Formulation Optimization and Inhibitory Effect on α-Glucosidase Activity of Fresh Noodles Prepared by Combination with Grain,Fruit and Vegetable

Optimization of Fermentation Conditions and Volatile Components Analysis of Wild Cherry Fruit Wine of Western Sichuan Plateau

Purification Technology of Pueraria lobata Polysaccharide and Its Antioxidant Activity

Optimization of Extraction of Echinops lotifolis Tausch Polysaccharides and Its Antioxidant Activity

Preparation of Acid Peanut Milk by Co-fermented of Lactobacillus rhamnose and Streptococcus thermophilus

Optimization of Vacuum Impregnation Processing of Instant Flavor Potato Chips

Optimization of Extraction Conditions of Essential Oil from Huai Chrysanthemum

Optimization of Ultrasonic Assisted Extraction of Carotenoids from Fuju Peel

Enzymatic Hydrolysis of Selenium-enriched Pleurotus ostreatus Protein

Optimization for Extraction of Soluble and Membrane-bound Polyphenol Oxidase from Potato by Response Surface Method

Preparation,Characterization and Antibacterial Properties of Electrospun Gelatin/Chitosan Edible Nanofiber Membrane

Contamination Status and Genotype Detection of Emetic Toxin Gene of Bacillus cereus in Ready-to-eat Food Imported from Yunnan Border Trade

Effect of Enzyme-assisted Aqueous Extraction on Allergenicity and Structure of Soy Milk Powder

Degradation of Soybean Allergens during the Process of Low-salt Solid Soy Sauce

Simultaneous Determination of 13 Sedative Residues in Aquatic Products by Modified QuEChERS Combined with High-performance Liquid Chromatography-Tandem Mass Spectrometry

Suitability Evaluation of Different Kiwifruit Varieties for Juice Processing

Optimization of Extraction Technology and Spectrophotometric Determination Method of Crude Fat in Flue-cured Tobacco

Effect of Oxidation on the Structure,Emulsification and Gelability of Rabbit Meat Myofibrillar Protein

Comparative Analysis of Antioxidant Compounds and Antioxidant Activities in Vitro of Different Purple Sweet Potato Varieties

Nutritional Evaluation and Composition Analysis of Amino Acid in Different Parts of Muscle of Bamei Pig

Establishment of Analysis Method of Volatile Compounds and Analysis of Flavor Components in Micropterus salmoides

Comparison of Different Sample Pretreatments for the Analysis of Poppy Husk in Food

Antibacterial Activity of Grape Seed Extracts and Chemical Components Analysis of Grape Seed Oil

Mass Distribution of Three Kinds of Functional Compounds and Main Aroma Characteristics in Maillard Reaction Products

Effects of Different Ultrasound-assisted Thawing Methods on the Quality of the Sea Bass

Effects of Electron Beam Irradiation on Preservation of Mussel Meat

Effects of Ultra-high Pressure Treatment on the Quality of Takifugu flavidus during Cold Storage

Purification of Flavonoids Extract from Radix Rehmanniae Preparata by Macroporous Resin and Its Effect on Movement Stamina of Mice

Nutritional Quality Evaluation and Analysis on the Cooking Quality of Foxtail Millet with Different Color

Anti-inflammatory and Analgetic Effect of Different Fermentation Products of Marasmius epiphyllus on NTG-induced Migraine in Rats

Analysis on the Nutritional Composition of Male Flowers of Jizhaomian Walnut in Different Growth Stages

Changes of Odorous Substance and Taste Attributes of the Zheng’an Bai Cha in Different Times

Research Progress of DHA and Its Derivatives on Intestinal Inflammation

Development of Qualitative and Quantitative Chromatographic Analysis of Monosaccharides

Research Progress of Detection Methods and Control Technologies of Tyramine in Meat Products

Advances in Extraction,Identification and Utilization of Lecithin

Research and Development of Active Ingredients from Food Sources for Anti-motion Fatigue

Research Progress of Non-destructive Detection Technique in Fruit Quality Evaluation

Effect of Different Pretreatment Methods on the Quality Attributes of Dried Cauliflower

Based on the Analysis and Imaging of Low Field Nuclear Magnetic Resonance,Explore the Influence of Chestnut Moisture Migration to the Change of Its Texture in the Storage Process

Effect of Spray Drying Temperature on Microstructure of Enzyme-assisted Aqueous Extraction Soybean Concentrated Protein Powder

Effects of Dietary Replacement of Fish Oil by Vegetable Oil on Odor of Hepatopancreas and Gonads of Chinese Mitten Crab(Eriocheir sinensis)

Extraction and Separation,Physicochemical Characteristic and α-Glucosidase Inhibitory Activity in Vitro of Polysaccharides from Chionanthus retusus Lindl.et Paxt.Seed

Preparation and Characterization of Nanocapsules of Zeaxanthin Extracted from Lycium barbarum L.by Complex Coacervation

Preparation and Characterization of Lentinus edodes Stalks Fibers and Its Effect on Egg White Gel Properties

Application of Visual Saltatory Rolling Circle Amplification Method in Detection of Adulterated Pork

Succession of Bacterial Community Structure during Sichuan Chili Sauce Natural Fermentation Analyzed by High-throughput Sequencing

Screening of a Lactobacillus rhamnosus Strain Against Fusarium verticillium and Its Application in Maize

Whole-cell Catalytic Activity of Nitrile Hydratase on Nitrile Compounds Derived from Comamonas testosteroni 5-MGAM-4D