Science and Technology of Food Industry 2018 Vol. 39 No. 5

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Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture

Isolation and identification of a protease-producing strain from alkekengi tofu

Isolation and identification of endophytic bacteria from Apocynum venetum L. and antibacterial activity

Effects on tumor cells by combination with carboxymethyl-chitosan and adriamycin

Optimization of fermentation medium of methionine γ-lyase by using response surface methodology

Microorganism composition and main metabolic pathways analysis of traditional Kombucha by metagenomic technology

Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR

The identification of egg varieties by near infrared hyperspectral imaging technology

Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens

Optimization of processing technology of low-sodium cooked ham by response surface methodology

Optimization of alkaline extraction conditions for arabinoxylan from wheat bran with excellent emulsifying properties

Optimization of ultrasonic assisted enzyme method extraction technique on shaddock peel polysaccharides by response surface methodology

Optimization of hydrolysis process on solubility of protein from Antarctic krill(Euphausia superb)by response surface methodology

Processing technology of spirulina low-sugar crisp biscuits

Optimization of preparation process of Enteromorpha prolifera polysaccharide-iron and its structure characterization

Optimization of extraction process of total flavonoids from the pericarp and episperm of Fenghuang Dancong tea seed

Optimization of enzymatic processing for α-Glucosidase inhibitor from scallop skirts on BP neural network

Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle

Effect of puffing on the main physiological active substances of germinated brown rice

Optimization of ultrasonic-assisted extraction and antioxidant activity of polysaccharides from Tricholoma populinum

Extraction technology of collagen in Lophius litulon bone

Extraction of polysaccharide by ethanol/ammonium sulphate aqueous two-phase system from the Argentina anserina and its antibacterial and antioxidant activity

Optimization of flash extraction process and antioxidant activity of polyphenol from red raspberry

Optimization of enzymolysis-alcohol extraction of violet cabbage pigment and its stability

Optimization of extraction process for phenolic substance from potato (Solanum tuberosum L.)peel using response surface methodology

Optimization of the process for the Ginkgo biloba powder

Optimization of process extraction for polysaccharides of Polygonatum and its prescription and evaluation of moisture retention capacity of human body

Preparation of phosphate starch by half-dryprocess

Application and properties of collagen peptide from tilapia skinin moisturizing cream

Optimization of the three natural products’ inhibitory effect on xanthine oxidase by response surface methodology

Antimicrobial effects of seven kinds of natural food preservatives on pot stewed meat of modified atmosphere packaging

Effects of natural antioxidants on the oxidative stability and flavor characteristics of peanut oil

Effect of mixed cultured of Hansenula anomala and Saccharomyces cerevisiae on flavor compounds during apple brandy fermentation

The evaluation of the physical and chemical properties of Nisin with HPLC and its extraction in food

Determination of methylated catechins in Sichuan green tea,yellow tea, dark tea,black tea and green tea by high performance liquid chromatography-diode array detection method

Matrix effects of 9 industrial dyes in foods by high performance liquid chromatography with gelpermeation chromatography purification

Effects of different bittern process on volatile flavor compounds of white goose thigh

Effect of different freezing methods on the ice crystals and quality of white shrimp(Penaeus Vannamei)in the storage

Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature

Effect of chitosan coating enriched with resveratrol on quality changes of squid during refrigerated storage

Effect of protamine and chitosan mixture on fresh preservation of Ctenopharyngodon idellus

Effect of microwave thawing on the muscle quality and protein oxidation in Dosidicus gigas

The preservation effect of 1-MCP on munage grape fruit

Analysis and comparison of nutritional compositions in Yushu turnip(Brassica rapa L.)from different producing areas

Effect of polysaccharides of Pleurotus nebrodensis on the life-span and antioxidant activities of Drosophila melanogaster

The mechanism of purple potato anthocyanins improve the insulin resistance model of HepG2 cells^*

Research progress in high density heterotrophic fermentation of marine microalgae

Research progress in antimicrobial substances in human breast milk

Analysis of the situation of buckwheat in food related field

A review of studies on thermal denaturation of fish protein

Research progress of human milk oligosaccharides synthesis in vitro

Processing quality characteristics analysis of potato-cake of different potato varieties in northwest arid area

Changes in biochemical indexes and nutrition components of Hyriopsis cumingii stressed triazole chromium(Ⅲ)complex

The refining and the oxidative stability of jatropha oil

Effect of sterilization methods on quality of kiwi low sugar compound jam during storage

The separation of the antioxidant peptide from quinoa chaff by ultrafiltration and its antioxidant activity in vitro

Establishment of a prediction model for the shelf-life of durian paste

Effects of germination on functional properties and antioxidant activity of mung bean protein

Comparison of two kinds of fish skin collagen and characterization of peptides from the digested collagen

The main material accumulation in the growth of lotus root

Selection of caffeine adsorbent and the optimization of adsorption process of caffeine in green tea soup by montmorillonite

Antioxidant and tyrosinase inhibitory activity in B16 cells of Guanxi pomelo essential oil

The stability and inhibitory effect of F5-SPs derived from sericin peptides on α-Glucosidase

High-efficiency production of succinic acid from glycerol by metabolically engineered Escherichia coli