Science and Technology of Food Industry 2021 Vol. 42 No. 10

column

Select articles

Effects of Mulberry Powder and Mulberry Pomace Powder on the Quality and Antioxidant Properties of Cookies

Functional Properties Changes of Common Carp Proteins Influenced by Frozen Storage with Different Additives

Effect of Withering Light-wave Bands on Different Varieties Black Tea Quality

Selection of Edible Glue and the Changes of Nutritional Quality of Fermented Bean Dregs Curd

Fractionation and Antioxidant of Crude Polysaccharide from Ganoderma lucidum Based on Membrane Technology

Effect of Different Drying Methods on Quality and Antioxidant of Instant Millet Flour

Preparation and Stability Evaluation of Nano-liposomes Sports Food with α-Amylose Inhibitory Enzyme

Inhibition of Polysaccharide on α-Amylase from Sweet Corncob

Correlation Analysis of Browning of Jujube During Roasting

Effect of Yeast Species on Quality of Empty-inside Noodle

Characterization of Genotypes and Drug Resistances on Staphylococcus aureus from Chicken during Processing

Isolation and Identification of Chlorpyrifos Degrading Strains and Optimization of Degradation Conditions

High-efficiency Expression and Activity Identification of SrtA Protein in Escherichia coli

Regulatory Effect of 5 Metal Ions on the Spectrum of Major Secondary Metabolites of Monascus purpureus

Preparation and Preservation Technology of Probiotic Lactobacillus plantarum G1-28 Composite Lyophilized Starter

Mutation Breeding and Enzymatic Properties of Cold-adapted Chitinolytic Strain Photobacterium sp. from Marine

Analysis of Flavor Substances and Microbial Diversity in Nautral Starter of Koumiss in Xilin Gol Pastoral Area

Protein Components of Protein in Colla Corii Asini

Effects of Low Temperature Blanching with Ultrasonic Dipping Pretretment on the Quality of Agaricus bisporus in Ready-to-eat Dishes

Optimization of Extraction Process of Crude Polysaccharide from Chicory Root of Cichorium intybus L. var. foliosum Hegi, and Analysis of Antioxidant Activity in Vitro and Relative Molecular Weight

Optimization of Ezymatic Hydrolysis Conditions for Preparation Isothiocyanate from Broccoli Seeds by Response Surface Methodology

Optimization of Ultrasonic-assisted Extraction Polysaccharide from Cynanchum auriculatum Royle ex Wight by Response Surface Methodology and Its Characterization

Purification Technology and Stability of Sugar-Smoking Pigment

Preparation and Stability Analysis of Fish Oil Micropowder

Optimization of Ultrasonic-assisted Extraction Conditions and Physico-chemical Analysis of Mycelia Polysaccharides from Paecilomyces hepiali

Microwave-assisted Extraction Technology and Functional Properties of Protein from Amygdalus communis L. Seed Kernel

Effects of Different Extraction Methods on the Content of Phenolic Compounds in the Aralia elata(Miq.) Seem.

Optimization of Extrusion Process of Purple Brown Rice Flour and Its Physicochemical Properties

Comparison of Different Extraction Methods of Akebia trifoliata Oil and Optimization of Supercritical CO₂ Extraction Process

Purification of Calycosin from Astragalusme mbranceus with Macroporous Resins by Response Surface Analysis

Effect of Low Density Polyethylene Bag Thickness on Hypobaric Storage Quality of Pleurotus eryngii

Principal Component and Cluster Analysis of Quality of Red-centred Kiwifruit from Different Habitats

Fingerprint Analysis of Saponins Contents of Ginseng Powder in Different Sterilization Methods and Evaluation of Sterilization Effect

Determination of Arsenic Species in Dried Edible Fungi by HPLC-ICP-MS Combined with Microwave Acid Extraction Analysis

Effects of Altitude on Residues and Degradation Dynamics of Imidacloprid and Acetamiprid in Four Leaf Vegetables

Comparative Analysis of Sugar and Organic Acid Contents of Different Apple Cultivars in Dryland of Loess Plateau

Analysis of the Quality Characteristics of Hunan Black Tea and the Establishment of Its Grade Discrimination Model

Simultaneous Determination of 1-Methylimidazole, 2-Methylimidazole and 4-Methylimidazole in Sauced Meat Products by Ultra High Performance Liquid Chromatograhpy-Tandem Mass Spectrometry

Storage Quality Prediction of Green Onions by Hyperspectral Imaging

Application of Thyme Oil Microcapsule Composite Coating in Mango Preservation

Effects of Different Storage Methods on the Contents of Polycyclic Aromatic Hydrocarbons in Lactuca sativa

Water Migration and Quality Changes of Takifugu bimaculatus during Cold Storage

Comparison of the Storage Quality of Large Yellow Croaker Fillets Marinated with Two Low-sodium Salty Agents

Effects of Cling Film and Cold Storage Temperature on the Postharvest Quality of Coriandrum sativum L

Sphacelotheca sorghi (Link) Clint Regulates the Structure of Gut Microflora in Mice

Development of the Compound Beverage of Polysaccharides of Chlorella - Passiflora edulis and Its Effect on Exercise Endurance

Anti Exercise Fatigue and Antioxidant of Polysaccharide from Hippophae rhamnoides

Effect of Ethanol Extracts of Penis Cervi on Anti-aging in Caenorhabditis elegans

Determination of Soyasapogenols Absorption Characteristics in Rat Gut Using in Situ Single-pass Intestinal Perfusion Model

Advances in the Application of Ultrasonic Technology in Microbial Engineering

Research Progress of Ergosterol in Edible Fungi

Research Progress on Pharmacological Action of Different Parts of Luffa cylindrica(L.) Roem.

Research Progress on the Microbial Metabolism of Aflatoxin B₁

Research Advances on Transglutaminases and Their Applications in Food Industry

Research Development of Germinated Brown Rice as a Functional Food for Diabetes

Research Progress on Analysis of Benzimidazole Residues in Food Based on Chromatography-Mass Spectrometry

Development of Preparation of Hydrolyzed Vegetable Protein and Its Application to Produce Thermal Reaction Meat Stock

Research Progress on Effects of Ultra High Pressure Sterilization on Microorganism and Physicochemical Properties of Liquid Whole Eggs