Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Determination of β-Nicotinamide Mononucleotide (NMN) in NMN Cross Border Products
Comparison and Analysis of the Quality of Fermented Garlic Liquid with Different Strains
Enzymatic Preparation and Sequence Analysis of Antioxidant Peptides from Chicken Lung
Preparation and Evaluation of Sweet Corn Cob Polysaccharide Nano Emulsion
Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage
Production of Bacillus subtilis Microbioecologics by Fermentation of Hongqu Residue
Screening, Probiotic Properties Evaluation and Application of ACE-inhibitory Peptide-producing Lactic Acid Bacteria
Isolation and Identification of a Pathogen Causing Guava Black Spot
Establishment of the Standard System for Evaluating the Effectiveness of Emergency Response to Food Safety Emergencies: A Delphi Consensus Study
Inhibitory Effect of Seven Phenolic Compounds in Fruit Peel of Pingguoli Pear on Alternaria alternata in Vitro
Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro
Microwave-Assisted Extraction of Essential Oil from Calendula officinalis L. and Its Components and Antioxidant Activity
Optimization of Membrane Separation Degumming Process of Milk Thistle Oil and Changes of Fatty Acid Composition
Fermentation Process of Fish Sauce by Large Yellow Croaker (Larimichthys crocea) Roe
Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis
Separation and Purification of ACE Inhibitory Peptide from Jellyfish by Macroporous Resin
Optimization of Ultrasonic-Assisted Deep Eutectic Solvent Extraction of Total Flavonoids from Corncob
Exploring the Activity and Mechanism of Ampelopsin against Staphylococcus aureus Based on Network Pharmacology
Study on Extraction Process of Corn Steep Liquor Protein by Response Surface Methodology and Single Cell Protein Fermentation
Optimization of Fermentation and in Vitro Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology
Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation
Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit
Drying Characteristics and Kinetics of Electrohydrodynamics-Heat Pump of Banana Slices
Survey of Norovirus Genogroup II Contamination in Commercial Oysters in Guangzhou from 2020 to 2021
Simultaneous Quantitative Determination of Three Flavonoids in Aspalathus linearis and Its Products by QAMS Method
Simultaneous Determination of Migration Amounts of 14 Kinds of Bisphenol Substances in Food Metal Cans and Effect of Sterilization on the Migration
Simultaneous Determination of Major Antibiotics Veterinary Drug Residues in Pork by UHPLC-Q-TOF/MS
Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef
Analysis of Volatile Flavor Components of Virgin Coconut Oil during Normal Temperature Storage based on HS-SPME-GC-MS and Multivariate Statistical Analysis
Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products
Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs
Determination of the Effect of Different Stabilizers on the Stability of Passion Fruit Juice Based on Space and Time Resolved Extinction Profiles
Analysis of Nutrient Components of Lily Bulbs from Different Origins
Sharing Flavour Fingerprints Analysis of Fragrant Rice Based on GC-IMS Technology
Effect of Antibacterial Nanofiber Water-absorbent Mats Prepared by Electrospinning on the Preservation of Modified Atmosphere Packaged Chilled Meat
Effect of γ-PGA Coating on Storage Quality and Respiratory Metabolism of Postharvest ‘Golden Younai’ Plum Fruit
Anti-alcoholic and Hepatoprotective Effect of Shanxi Maojian Tea Aqueous Extract
Effects of Paeoniflorin on Anxiety-like Behavior, Inflammatory Factors and Intestinal Microflora in Alcohol Withdrawal Rats
Determination of Contents of the Main Nutritional Components, Functional Components of Akebia trifoliata Pericarp and the Antioxidant Activity of Its Extracts
Active Components, Pharmacological Action and Application in Food Processing of Eucommia ulmoides Leaves
Progress of Research on Melanin in Foods and Their Materials
Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products
Research Process of Preparation Methods and Product Development of Tablet Candy
Effect of Cooking Time on Quality Characteristics of Meat Powder Sausage
Research Progress of Antioxidants in Inhibiting Hemoglobin- Mediated Lipid Oxidation
Research Progress on Biological Activity and Modification Technology of Hesperidin
Research Progress on Electrospun Protein-based Nanofibers
Reaserch Progress of Lactic Acid Baceria Synbiotics
Research Progress on the Effect of Biological Fermentation on Brown Rice Quality
Research Progress of Mitochondrial-Mediated Docosahexaenoic Acid (DHA) Antioxidation
Chemical Composition of Arctium lappa Roots Fermented by Aspergillus niger and Its Inhibition on α-Glucosidase and α-Amylase
Comparison of the Quality of Different Mulberry Varieties Planted in Sichuan
Research on Influencing Factors and Cleaning Effect of Forward Osmosis Membrane Fouling
Preparation of Angiotensin Converting Enzyme (ACE) Inhibitory Peptide from Abalone(Haliotis discus hannai) Mantle Membrane by Serine Protease in Shrimp(Litopenaeus vannamei) Digestive Gland
Study on Rice Quality Evaluation Based on Multivariate Statistics
Effects of Different Particle Sizes on the Quality of Barley Flour after Superfine Grinding
Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying
Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters
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