Science and Technology of Food Industry 2019 Vol. 40 No. 6

column

Select articles

Antioxidant Activity Evaluation and Low-Polarity Components Analysis of Coriolus versicolor and Trametes robiniophila

Antioxidant Capacity of γ-Terpinene in Vitro and Vivo

Effects of Mixed Cultures with Hanseniaspora uvarum and Saccharomyces cerevisiae on Fermented Wolfberry Wine

Effects of Dietary Supplementation of BHT on Muscle Quality and Antioxidant Capacity of Yellow Broilers Fed Oxidized Soybean Oil

Extraction Methods and Storage Properties of Fish Oil from Viscera of Grass carp (Ctenopharyngodon idellus)

Effect of Transglutaminase on the Emulsifying Activity Index and Gel Properties of Common Carp Myofibrillar Protein

Effects of Different Soybean Varieties on the Processing Properties of Soybean Whey Fermented Liquid Tofu and Brine Tofu

Effects of Whole Wheat Grain on the Gut Microbiota in Vitro

Effect of Temperature Treatment on the Expression of cspc mRNA and Growth Rate of Lactobacillus rhamnosus

Identification of Lepidium meyenii Walp (Maca) and Adulterated Brassica rapa L. (Rappini) by Real-time PCR

Process Optimization, Characterization and Functional Properties Analysis of Bifidobacterium Composite Microcapsules

Study on the Complexation Extraction of Glycyrrhizic Acid in Glycyrrhiza Ultrafiltration Liquid

Preparation of Protein with Low Content of Phytate and Isoflavones in Soy-based Infant Formula

Optimization of Extraction Process and Purification of Nidamental Gland Glycoprotein from Cuttlefish

Optimization of Simultaneous Extraction for Rubusoside and Polyphenols from Sweet Tea

Extraction Optimization of Morchella esculenta Polysaccharides by Response Surface Methodology and Its Antioxidant Activity

Optimization of Roasting Technology and Measurement of Total Sugar Contents in Yunnan Arabica Coffee

Comparison of Drying Characteristics of Sardines under Different Drying Methods

Optimization of Ultrasonic Assisted Extraction of Total Flavonoids from Hibiscus tilisceus Leaves by Response Surface Methodology and Its Scavenging Ability of Nitrite

Optimization of Lipopeptide Production Medium by Solid-State Fermentation of Bacillus subtilis and Preliminary Identification of Lipopeptide

Optimization of Fermentation Process of Natto by Broad Bean and Its Enzymatic Properties

Optimization of Fermentation Conditions for a Complex Type of Seeding-watermelon Kiwi Fruit Kvass Beverage by Response Surface Method

Process Optimization of High Dietary Fiber Edible Mushroom Extruded Nutrition Engineering Rice

Formulation Optimization and Storage Quality Change of Rice Milk Fermented by Compound Bacteria

Analysis of Fishy Odor Variations in Edible Parts of Steamed Chinese Mitten Crab during Cold Storage

Determination of Protein Contents in Infant Nutritious Rice Flour by Near Infrared Spectroscopy

Improvement of the Method in Chinese National Standards for the Determination of Histamine in Fish Meat

Rapid Detection of Nitrite Contents in Mustard Tuber by Near Infrared Spectroscopy

Determination of Amylosein Starch by Fluorescence Spectrometry

Monosaccharide Composition, Thermogravimetric and Thermal Gravimetric Analysis of Corlex Periplocae Polysaccharide

Effects of Different Drying Methods on Quality Properties of Lotus Root Starch

Comparison of Nutrient Composition of Red Rice from Different Areas

Detection of Chloride Ion in Raw Milk by Electrochemical Method

Protective Effects of Cyanidin-3-O-glucoside on H₂O₂-induced Oxidative Damage in Cells

Protective Effects of Red Raspberry Anthocyanins on D-galactose Induced Mice Aging

Hypolipidemic Effect of Polygonatum cyrtonema Prescription Extract

Effects of Stichopus japonicus Crude Polysaccharides on the Key Enzymes in Glycolysis and Aerobic Oxidation

Effect of Ganoderma lucidum Spores and Propolis Complex on Immune Function in Mice

Research Progress of Sulfated Modification of Natural Polysaccharide on Their Bioactivities

Research Progress of Chitosan Food Packaging Film

Research Progress on Synergistic Effect of Polyphenols and Other Active Substances

LF-NMR Combined with Physicochemical Indicators to Analyze the Quality of Vacuum Packed Yak Meat during Cold Storage

Research Progress on Bioactive Substances of Ecklonia cava

Research Progress of Pathogenic Factors and Detection Techniques of Vibrio harveyi

Research Progress on Mechanism and Inhibition Technology of Quality Deterioration of Quick-frozen Meat Stuffing Product

Research Progress of Flaxseed Protein and Its Active Peptides

Research Progress of Agaricus aisporus Drying Technology

Research Advances on Quality Evaluation Methods of Tea Color, Aroma and Taste

Research Progress of Keratinase and Its Application

Research Progress of Tilapia Fish Scale Collagen

Preliminary Study on Pharmacological Activity of Ziziphus jujuba Mill.var. spinosa (Bunge) Hu ex H. F. Chow Polysaccharide-Fe (Ⅲ) Complex

Effect of Freezing Methods on The Quality Characteristics of Tang-yuan

Preparation and Characterization of Tapioca Starch Hydrogel

Degradation Kinetics and Product Morphology of Subcritical Water Degradation of Defatted Coconut Flour

Relationship between Antibiotic Resistance and Related Genes in Lactobacillus plantarum HNU082

Effects of Different Roasting Conditions and Apricot Kernel Skin on the Qualities of Apricot Kernel Oil

Antioxidant Capacities and Total Phenolic Contents of 11 Grape Varieties

Water Diffusion Characteristics and Microstrcture of Blueberry During Hot-air Drying

Bacteriostatic and Tyrosinase Inhibitory Activities of Different Polar Sites from Quinoa Bran

Antimicrobial Activities and Component Analysis of Ethanol Extracts from Forsythia suspensa Fruit and Forsythia suspensa Leaves

Effect of Modified Tapioca Starch on Gel Characteristics of Goose Blood