Science and Technology of Food Industry

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

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Structural Characteristics of Rice Bran Insoluble Dietary Fiber Bound Phenolic and Its Effect on Gut Microbiota
Effects of Dihydromyricetin on Antioxidant Activity and Flavor Substances of Pear Wine
Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread
Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage
Gene Cloning and Enzymatic Properties of an Intracellular Maltogenic Amylase from Bacillus sp. B110
Regulating Effects of Dietary Fiber and Powder of Agaricus bisporus Based on in Vitro Fermentation on Human Gut Microbiota
Biofilm Forming Ability and Influencing Factors of Vibrio vulnificus
Comparative Study on Bacterial Diversity of Zha-Chili in Different Regions
Development of Apple Lycium barbarum Wine and Analysis of Volatile Components
Optimization of Nanofiltration Desalination Process of Bone Collagen Peptide and Its Effect on Improving the Overall Sensory Quality of Products
Optimization of Preparation Process of Collagen from Takifugu Obscurus Skin and Its Functional Properties
Optimization of Decolorization and Deproteinization of Balanophora japonica Makino Polysaccharide by Response Surface Methodology
Recip Optimization and Quality Analysis of Lentinus edodes Chutney
Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology
Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran
Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk
Optimization of Process for Preparation of Arabinoxylan from Vinegar Residue and Its Effect on the Quality of Steamed Bread
Optimization of Ultrasound-Assisted Enzyme Modification Process of Chlorella Protein and Analysis of Its Emulsification Properties
Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method
Optimization of Preparation Process and Quality Analysis of Seabuckthorn Lyophilized Powder Effervescent Tablets
Drying Characteristics and Shrinkage Model Analysis of Pitaya Heat Pump Drying
Effect of Thyme Essential Oil Components on the Structure Properties of Chitosan Films and Its Migration Mechanism
Feasibility Study on Rapid Determination of Tea Polyphenols in Black Tea by Near Infrared Spectroscopy
Optimization of Englyst Method for Determination of Starch Digestibility of Japonica Rice Based on AOAC Method
Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice
Comparative Analysis of Quality of Raw Cut Steak in Different Parts
Establishment of a Hyperspectral Spectroscopy-Based Biochemical Component Detection Model for Green Tea Processing Materials
Positional Distribution of Fatty Acids in Triglycerides from Different Parts of Three Freshwater Fish
Identification Method of Taro (Colocasia esculenta L.) Origin Based on Gas Chromatography-Ion Mobility Spectrometry Technology
An Anthocyanin Prediction Model of Blueberry Pomace Based on Stacked Supervised Autoencoders
Constructing Rapid and Undamaged Detection Models for Main Physicochemical Indexes of Brewing Sorghum Based on Near Infrared Spectrum
Comparison of Aroma Characteristics and Main Aroma Substances in Three Infant Formulas from Different Stage
Effect of Nisin on the Quality Change of Roasted Shrimp with High Water Content during Storage
Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly
Anti-aging Effects and Mechanisms of Recombinant Human-derived Collagen on Aging Mouse Induced by D-Galactose
Comparison of Antioxidant Activities of Three Kinds of Juices and Their Protective Effects on Oxidative Damage of Colon Cell NCM460
Effect of High Doses of Pterostilbene on the Properties of Nanoemulsion under Different Conditions
Alleviating Effect of Millet Products on Diarrhea Induced by Senna Leaf in Mice
Optimization of Extraction Process of Prune Dietary Fiber and Its Laxative Effect
Protective Effect of Phycocyanin on Cyclophosphamide-induced Immunocompromised Mice
Effect and Research Progress of Uric Acid Lowering Components in Food
Evolution and Distribution of Dietary Patterns in China and the Research Progress of Its Correlation with Health
Research Progress on the Biological Function and Bioavailability Improvement of Carotenoids
Research Progress of Intelligent Indication Packaging Based on Chitosan and its Application in Food Storage: A Review
Research Progress of High Hydrostatic Pressure Technology and Its Applications in Dairy Products
Management Research on Canadian Food Claim and Natural Health Product Claim and Inspiration
Application of Nanomaterials in Preservation of Ginseng, Vegetable and Fruit
Research Progress on the Effects of Bisphenol Compounds on Human Beings and Animals
Research Progress on Fermented Food by Edible Fungi
Research Progress of Molecular Pathogenic Mechanism and Nutritional Intervention of Gut Microbiome
Analysis of Protein Structure and Functional Properties of Hemp Seeds of Different Varieties
Effects of Rice Flour Addition on Mechanical Properties of High Gluten Flour Dough
Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel
Preparation and Property Analysis of Carboxymethyl Nanocellulose Stabilized Low Oil Phase Pickering Emulsion Gels
Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel
Isolation of Zucchini Heteropolymeric Pectin and Preliminary Study on Its Hypoglycemic Activity
Comparative Analysis on Muscle Quality of Procambarus clarkii Under Different Aquaculture Models in Hubei Province
Effects of Three Drying Methods on Drying Quality of Mu-jujube at Different Harvest Periods
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