Science and Technology of Food Industry 2022 Vol. 43 No. 11

column

Select articles

“The full text download”

Food Allergen Testing Standards and Labeling Status

Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute

Study on Quick Test Model for the Quality of Frying Oil from Western-style Fast Food Restaurants by Near Infrared Spectroscopy

Corporate Effect of Vacuum Mixing and Freezing-thawing Treatment on Microstructure and Quality of Quick-frozen Youtiao Dough

Study on Structure Characterization and Anti Digestion Properties of Mung Bean Resistant Dextrin

Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying

Study on Composition and Antioxidant Properties of Sea Cucumber Peptides Prepared by Internal and External Enzymes

Effect of Ginseng Extract Stress Culture with Lactobacillus paracasei JLUs66 on Strain Growth Characteristics and Tolerances

Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange

Separation, Purification and Characterization of Chitinase of the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange

Preparation and Properties of Rice Resistant Octenyl Succiniate Anhydrate (OSA) Starch

Optimization Preparation and Property Analysis of Sulfate Polysaccharide from Eucheuma spinosum by Probiotic Fermentation

Research Progress of ¹H NMR-based Metabonomics for Food Adulteration and Traceability Analysis

Pilot Extraction and Component Analysis of Fat-Soluble Substances from Lycium barbarum L. and the Preparation of Major Carotenoids Monomer

Effect of Incubation Conditions on the Protease Activity and Protein Property of Wheat Germ

Optimization of Mulberry Leaf Instant Solid Tea Formula by Fuzzy Mathematics Sensory Evaluation Method

Optimization of Low-sodium Compound Salt Formula for Salt-baked Chicken Thighs by Response Surface Methodology and Analysis of Volatile Flavor Compounds

Optimization of Multi-enzymatic Extraction of Polysaccharide from Anemarrhena asphodeloides Bunge and Its Immunomodulatory Activity

Process Optimization of Lactobacillus plantarum-Gm4 Fermentation for Sourdough Powder

Study on Extraction Optimization of Anti-oxidants from Roots of Angiopteris fokiensis Hieron.

The Effect of Polysaccharide of Poria cocos on Key Metabolites of Bifidobacterium BB-12

Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme

Preparation Process Optimization and Property Analysis of Nano-cellulose-Starch Film Based on Corn Stalk

Preparation and Properties of Agar/Konjac Glucomannan/Ethyl Cellulose Composite Film

Simultaneous Determination of Six Sugars in Beef Hydrolysates by Ion Chromatography with Pulsed Amperometric Detection

Determination and Analysis of Free Amino Acid Composition of Xinjiang Black Bee Honey in Nilka

Effects of Lotus Seedpod Procyanidins on AGEs Inhibition and Sensory Quality of Waffles

Study on Origin Tracing of Dried Tangerine Peel Using Mineral Element Fingerprints

Identification, Confirmation and Determination of Tert-Butylhydroquinone Degradation Products in Vegetable Oil

Determination of Cyhalofop-butyl and Cyhalofop-acid Residues in Cereals and Oilseeds by QuEChERS-UPLC

Bioactive Components and Antioxidant Activities of Different Parts of Cistanche tubulosa in Qinghai Province

Study on the Nutrient Components and Physicochemical Properties of Broccoli Flour

Determination of Nine Metal Elements in Oil Samples by Flame Atomic Absorption Spectrometry with Microwave Digestion

Research Progress of Signal Amplification Strategies in Immunochromatographic Test Strip

Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton

Change of Biogenic Amines and Quality of Salmon Fillets during Different Storage Temperature

Component Analysis and Evaluation of Anti-inflammatory Effect of Crude Polysaccharide from Tibetan Opuntia ficus-indica Stems

Immunomodulatory Effect of Triple Probiotics and Fructo-Oligosaccharide Compound Powder in Mice

Ameliorative Effect of Acanathopanax senticosus Polysaccharides on Depressive Behavior in Rats by Regulating PI3K/Akt/mTOR Pathway

Effects of Ilex paraguariensis on Redox Status in High-fat Diet Fed Mice

Progress in the Removal of Pesticide Residues from Fruits and Vegetables by Ozone Technology

Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene

Research Progress on Composition Analysis and Physiological Function of Essential Oils of Pines

Research Progress of Fluorescence Spectrum Analysis Technology in Food Detection

Research Progress on Anti-inflammatory Activity Mechanism and Structure-activity Relationship of Plant Polysaccharides

Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

Research Progress on Extraction, Chemical Structure and Biological Activities of Oudemansiella Polysaccharides

Research Progress of Bound Polyphenols in Improving Intestinal Oxidative Stress and Intestinal Barrier

Research Progress on Depuration Technology of Bivalves

Extraction, Acetylation Modification and Structure Characterization of Hemicelluloses from Corncob

Research Progress on the Extraction, Purification and Biological Activity of Ttriterpenoids from the Ganoderma lucidum

Properties of Polysaccharides from Polygonatum sibiricum Extracted with Deep Eutectic Solvents

Hot Air Drying Characteristics and Shrinkage Dynamics Model of Potato Chips

Study on the Construction and Gel Properties of Plant Simulated Egg Liquid System

Effects of ⁶⁰Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties

Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt

Effects of Different Feeding Patterns on Muscle Fiber Type Composition and Mutton Quality of Sunit Sheep