The goose fatty liver,rich in unsaturated fatty acid,is nutritious and sanitarian.However,the unsaturated fatty acid is easily oxidized rancidity.So the goo
Physical nonthermal food processing technologies have been investigated and developed mainly to obtain extended shelf-life,safe,high quality,flesh-like food
The paper is mainly on the effects of Hydrostatic High Pressure(HHP) (200 ~ 600MPa)on Structure of Soy Protein Isolates(SPI),such as the free sulfhydryl (SH
Dairy proteins including lactoferrin (LF) and lactoperoxidase (LP) have attracted a great interest worldwide due to their additional health and physiologica