Science and Technology of Food Industry 2019 Vol. 40 No. 8

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Antioxidant Activities and Analsis of Active Components in Different Extract Phases of Chamomile

Antimicrobial Activity and Mechanism of Limonoids from Lemon Peel against Rhizopus

The Variation Characteristics of the Volatile Markers and Its Relation to Growth Status of Staphylococcus aureus Growing on Cooked Meats

Preparation of Enzymatic Hydrolysis Products from Moringa oleifera Leaves Protein and Its Antibacterial Activity

Phosphorylation of Myofibrillar Protein from Mantis Shrimp and Its Application in Mantis Shrimp Meat Products

Separation and Identification of Sterols from Endophytic Fungus of Astragalus membranaceus

Identification and Fermentation Performance Analysis of Yeasts Isolated from Jiaozi

Purification of Lycium barbarum Polysaccharides by Three Phase Extraction

Extraction of Visceral Protein and Antioxidant activity of Hydrolytic Peptides of the Abalone

Optimization of Microwave-assisted Extraction Technique of Coix Seed Oil

Preparation of Mung Bean Polypeptide and Exocarpium citri Grandis Complex Anti-inebriation Beverage and Its Anti-inebriation Activity in Vitro

Ultrasonic Assisted Aqueous Enzymatic Extraction of Batang Walnut Oil and Its Oxidation Stability

Preparation and Rheological Properties of Nutritional Seabuckthorn Meal Replacement Powder

Study on Pectin from Hanfu Apple Pomace by Salting out Method and the Antioxidation of Pectin

Optimization of Fermentation Technology of Lycium barbarum Juice by Compound Lactic Acid Bacteria

Optimization of Extraction Process and Comparison of Total Flavonoids Contents of Different Ages and Strains of Anoectochilus roxburghii

Preparation and Optimization of Luteolin Solid Dispersions

Optimization of Extraction Process and in Vitro Antioxidant Activity Analysis of Total Flavonoids from White-flesh Guava(Psidium guajava L. cv. Pearl)

Effects of Sodium Tripolyphosphate on the Gel Properties of Whole Egg by Thermal Induction

Study on the Quantitative Determination Method of Polymyxin B against Filamentous Fungi

Effect of High Pressure Electrostatic Frying on Edible Quality of Peanut Oil and Chicken Breast

Determination and Evaluation of Fruit Quality of Sweet Cherry Cultivars in Southern Xinjiang

Determination of Fipronil and Its Metabolites Residues in Milk by Solid-Phase Extraction-UPLC-MS/MS

Determination of Taurine in Infant Milk Powder by Hydrophilic Interaction Chromatography-Mass Spectrometry

Control of Carvacrol Treatment on Black Mold of Postharvest Goji Berry

Effect of Cold Temperature on Membrane Lipid Oxidation and Active Oxygen Species of Kiwifruit under Vibratory Stress

Effect of Konjac Glucomannan Combined Chitosan Coating on Storage Quality of Beibei 447 (Citrus sinensis L. Osbeck cv. Jinchengbeibei 447)

Changes Characteristics in the Quality of Conditioning Steak in Different Packaging Methods During Ice-temperature Storage

Synergistic Antioxidant Effects in Vitro of Five Kinds of Medicine Food Homology Flower Extracts

Effect of Common Thermal Sterilization Methods on the Quality of Guanzhong Goat Milk

Anti-inflammatory and Antioxidant Activities of Steviol Glycosides

Astaxanthin Reduces Myocardial Cell Apoptosis Induced by High Intensity Training Via Activating Nrf2 in Rats

Study on Free Radical Scavenging and Anti-lipid Peroxidation of Seabuckthorn Polysaccharide

Research Progress of Formation Mechanism and Control Technology of Heterocyclic Aromatic Amines in Meat Products

Research Progress on Fishy Smell and Technology of Removing Off-odor

Research Progress on the Formation Method of Surimi Gel and the Affecting Factors of Gel Properties

Development of Devices for Measuring the Moisture Contents in Foods

Research Progress on the Mechanism of Action of 1-MCP and Its Application in Postharvest Fruits and Vegetables Storage

Effect of Pea Protein on Physicochemical Properties of Salt-soluble Protein of Pork

Biological Activity and Application of Food-derived Sterol Components

Research Progress of Beefy Meaty Peptide

Research Progress of Magnetic Solid Phase Extraction in Food Analysis

Research Progress on Bioactive Components and Health Benefits of Tartary Buckwheat

Research Progress on Tea Polyphenol-Protein Interaction

Comprehensive Utilization Status and Development Trend of the Cassava By-products

Research Progress on the Mechanism of Cell Wall Influence on Fruit Texture

Research Progress of Intestinal Carcinogenic Mechanisms of Heme in Red Meat and Its Mitigation Measures

Research Progress of Physiological Activity of Laminaria japonica Polysaccharides and Its Application in Food

Study on the Preparation,Identification and Anti-oxidation Activity of Hesperidin Derivatives

Effect of Ceramic Membrane Microfiltration Coupled with Macroporous Resin on Hydrolyzed Peptides of Tilapia Meat

Effect of Cassava Modified Starch on the Gel Textural,Rheological and Thermodynamic Properties of Pork Myofibrillar Protein

Monosaccharide Composition Analysis and Antioxidant Activity Comparison of Polysaccharides from Tremella fuciformis Cultivated in Different Methods

Effects of Guar Gum on the Digestibility and Pasting Properties of Potato Starch

Effects of Different Types of Coarse Cereals on the Flour Properties of Rice and Quality Characteristics of Extruded Noodle

Analysis of Water Distribution and Texture Correlation of Pork Jerky by Partial Replacement of Sucrose by Sugar Alcohol

Effect of Preparation Concentration on the Physicochemical Properties of Retrograded Starch from Lotus Seed

Drying Model and Quality of Litopenaeus vannamei under Vacuum Freeze Drying

Diversity Analysis of Fungal Microflora in Rice Wine by MiSeq High Throughput Sequencing

Isolation and Identification of Spoilage Microorganisms in Swell Barrelled Tomato Sauce

Anti-coagulation Activity of Endophytic Fungus HBG16 Isolated from Salvia miltiorrhiza Bge.f. alba