Science and Technology of Food Industry 2021 Vol. 42 No. 1

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Effects of Calcium Hydroxide on Quality of Millet Noodles

Isolation and Identification of Dominant Spoilage Bacteria in Trachinotus ovatus during Chilled Storage and Their Spoilage Capability

Optimization of Chitinase Production by the Photobacterium sp.LG-1

Physiological Mechanism for Enhanced Cyclic Adenosine Monophosphate Biosynthesis by Sodium Nitrate in Arthrobacter sp. CCTCC M2013431

Effect on Bioactive Components and Antioxidant Activity of Pueraria lobata Fermented by Eurotium cristatum

Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera

Effects of Bacillus subtilis on the Stability of Soybean Protein-Phospholipid Composite Emulsion in Vitro Digestion

Optimization of the Compound Clarifying Agent to Clarify Yam Vinegar by Response Surface Methodology

Optimization and Characteristic Analysis of Apple Hot-air Drying Process

Extraction Process Optimization and Physicochemical Properties of Polysaccharide from Wheat Germ Modified by Steam Explosion

Inhibitory Effects of Extracts from Different Parts of Maize on α-Glucosidase and α-Amylase

Optimization of Fermentation Process and Antioxidant Activity of Polygonati Rhizoma-Jujubae Fructus Fruit Wine by Response Surface Methodology

Optimization and Kinetics of Thermal Air Drying of Guava

Optimization of Ultrasonic-assisted Extraction Process for Total Triterpenoids from Lonicera confuse and Its Antibacterial and Antioxidant Activity

Formulation Optimization of Freeze-Drying Protectant for Probiotics Powder by Vacuum Freeze-Drying

Optimization of Processing Technology of Burdock Tea and Antioxidant Activity of Its Polysaccharides in Vitro

Process Optimization of Soluble Antioxidant Dietary Fiber Extracted from Spongy Layer of Guanxi Honey-pomelo Peels by Ultrasonic Assisted Enzymatic Method

Optimization of the Sterilization Process of Slightly Acidic Electrolyzed Water and Its Effect on the Storage Quality of Yunnan Fresh Rice Noodles

Optimization of Ultrasonic-Assisted Extraction of Polyphenols in the Purple Passionfruit Leaves by Response Surface Methodology and Its Antioxidant Activity

Removal of Natural Deep Eutectic Solvents on Heavy Metals in Porphyra haitanensis and Its Effects on Its Quality

The pH and Ammonia Sensitivity and Antioxidant Activity of Anthocyanins from Lycium ruthenicum

pH Responded Colorimetric ELISA for Sensitive Detection of Salmonella Choleraesuis in Milk

Detection of Nine Organotin Compounds in Seafood by Dispersive Solid Phase Extraction Combined with Gas Chromatography Mass Spectrometry

Determination of Thirteen PFCs in Animal-derived Food by Improved QuEChERS Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry

Analysis of Aroma Components of Alternative Tea for Acacia Robinia Pseudoacacia Flowers in Different Processing Techniques

Effects of Different Cooking Methods on the Quality and Volatile Aroma Components of Wrapped Pork Chops

Optimization of HPLC Method for Determination of Lactulose in Liquid Milk

Effects of Tea Processing Procedures on Chemical Components and Antioxidant Activity of Coffee Leaves

Chemoenzymatic Synthesis of N-Propionyl-Neuraminic Acid Derivative and Its Application in the Determination of Sialic Acid Content in Poultry Eggs

Effects of Different Growth Stages on Physicochemical Properties of Dandelion

Indirect Competitive ELISA for Detection of Amantadine,Rimantadine and Soramantadine in Chicken and Duck Meat

Determination of Free Amino Acid Compositon in Phrynium rheedei by Pre-column Derivatization HPLC and Flavor Quality Evaluation

Fresh-keeping Effect of Slurry Ice on Farmed Pseudosciaena crocea

Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage

Effect of Rye Polyphenol on Functional Properties of Loach Myofibrillar Protein during Superchilling Storage

Effect of in Vitro Digestion on Antioxidant Activity of Salmon Skin Collagen Oligopeptides

Effect of Pumpkin Dietary Fiber on Blood Lipid on Hyperlipidemic Rats

Protective Effects of Sporoderm-broken Spore Powder of Haematococcus pluvialis on Liver and Kidney of Type 2 Diabetes Rats

Stability of Total Nutrient Emulsion of Food for Special Medical Purpose by Particle Analysis

Immunomodulatory Effects of Peptides from Deer Fetus on RAW264.7 Macrophages

Effects of Inulin on Quality of Quick-frozen Cooked Noodles and Hypolipidemic and Hypolycemic Effect of Ta-er-mi and Inulin Noodles

Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages

Review on Test Methods of Food Glycemic Responses

Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread

Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation

Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method

Recent Progress of Influence Factors and Synergistic Fermentation of Starters in Dairy Products

Study on Functional Ingredients,Functional Claims and Detection Standards of Health Food

Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi

Study on the Stability of (-)-Epigallocatechin-3-gallate

Changes of Lipid-oxidation and Volatile Compounds of Air-dried Golden Pomfret during Processing

Effect of Sourdough Fermented by Lactobacillus on the Quality of Green Wheat Kernel Bread

Study on Preparation of Activated Carbon from Soybean Straw and Its Adsorption Performance on Cu²⁺

Effects of Licorice Extract on Oxidation and Quality Characteristics of Fat and Protein in Refrigerated Chicken Meat Batter

Extraction Kinetics and Antioxidant Activities of Polysaccharides from Seeds of Gleditsia sinensis in Guizhou

The Processing and Storage Characteristics of Sichuan Sauce-flavored Air-dried Sausage and Its Characteristics of “Shallow Fermentation”

Comparative Analysis of Edible Quality of Three Varieties of Boiled Chicken

Effects of Different Drying and Grinding Methods on the Powder Characteristics and Nutritional Components of Auricularia nigricans Powder