Science and Technology of Food Industry 2022 Vol. 43 No. 12

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Research Progress of Edible Oil Nutrition and Management Statue of Their Health Claims

Detection of Total Arsenic and Inorganic Arsenic Content in Health Food Raw Materials from Different Habitats

Formation of DDMP, HMF and Furfural in Caramelization and Maillard Reaction

Optimization of Formula of Bovine Colostrum Immunoglobulin Thermal Protective Agent by Response Surface Methodology

Effects of Cold Plasma Treatment on Production and Contents of Bioactive Substances in Broccoli Sprouts

Screening, Compounding and Mixed Fermentation Process Optimization of Lactic Acid Bacteria against Food Spoilage Fungi

Influence of Heat Pre-treatment and Oxidative Pre-treatment on the Spray Dried Powder of Lactobacillus rhamnosus

Optimization of the Technological Conditions for Glycolic Acid Production by Gluconobacter frateurii Using Response Surface Methodology

Optimization of Fermentation Conditions of Surfactin from Bacillus subtilis by Response Surface Methodology

Formula Optimization and Antioxidant Activity of High-added Tartary Buckwheat Noodles

Analysis of Ultrasonic-Microwave Synergistic Enzyme Extraction of Soluble Dietary Fiber from Millet Bran and Its Antioxidant Activity

Key Technology of Compound Functional Starter of Low-salt Curing Cowpea

Comprehensive Risk Assessment of Food-related Products Based on Supervision and Sampling Inspection

Optimization of Preparation of Flavoring Syrup by Impregnating Jasmine Flower with Yellow Multicrystal Rock Sugar at Low-temperature

Study on Aqueous Two-phase Extraction Process of Volatile Oil from Cinnamon and Its Flavor Composition

Optimization of Ultrasonic Combined with Enzymatic Extraction Process of Total Alkaloids from Artemisia argyi Leaves and Its Antibacterial Activity

Optimization of Extraction Process and Properties of Protein from Porphyra haitanensis

Optimization of Extraction Technology of Total Flavonoids from Passiflora edulis peel by Ultrasonic Assisted with Complex Enzyme and Its Antioxidant Activity

Optimization of Extraction Process for Total Flavonoids from Abelmoschus manihot and Its Inhibitory Effect on Xanthine Oxidase

Formula Optimization of Fermented Hollow Noodles

Study on the Process Optimization of Quinoa Black Medlar Yogurt and Its Antioxidant Activity

Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria

Bioactive Composition, Antioxidant, and α-Glucosidase Inhibition of Edible Areca catechu Waste Seed

Comparison of 37 Fatty Acids and Squalene in Walnut Oil and Common Vegetable Oils

Effect of Adding Compound Sugar on the Quality of Solidified Yogurt

Analysis of the Secondary Metabolites in Kadsura coccinea Fruit and Their Accumulation Difference in Peel, Pulp and Seed Organs

Determination of 14 Pesticide Residues in Tea by QuEChERS Combined with Ultra-performance Liquid Chromatography-tandem Mass Spectrometry

Changes of Components Affecting Color, Aroma and Taste during the Processing of Anxi Tieguanyin

Comparative Study on the Green Sichuan Pepper (Zanthoxylum schinifolium) and Their Leaching Residue with Different Origins

GC-MS Analysis of Constituents of Volatile Oil in Different Parts of Vitex negundo var. heterophylla

Establishment of Highly Sensitive Determination Method for Mineral Oil Contaminants in Vegetable Oil-based Canned Fish Products

Changes of Trachurus japonicus Muscle Quality and Protein Physicochemical Properties during Frozen Storage and Correlation Analysis

Effect of Rosa roxburghii Tratt Powder on Alleviating Oxidative Stress Injury of Skeletal Muscle in Overtrained Rat

Assessment of Compound Pueraria lobate and Ophiopogon japonicus Tea on Hypoglycaemic Activity

Analysis of Active Constituents, Antioxidant and Enzyme Inhibitory Activities of Epimedium sagittatum Extract

Mechanism of Action of Hawthorn Leaves against Hyperlipidemia Based on Network Pharmacology and Preliminary Validation Study

Rosa roxburghii Fruit Wine Improves Glucose and Lipid Metabolism Disorder in Type 2 Diabetic Rats

Study on Protective Effects of Glycyrrhiza and Pueraria Fermentation Composition on Rats with Chronic Liver Injury

Exploration and Practice of the National Top-class Undergraduate Course “Food Nutriology” Construction

Exploration and Practice of Ideological and Political Construction of Food Science and Engineering under the Background of New Engineering

Application Progress of Fluorescent Nanomaterials as Mimic Enzymes in Biochemical Analysis

Research Progress on Anti-tumor Effects of Theaflavins

Recent Advances in Polygonatum Polysaccharides: Extraction, Isolation, Purification and Bioactivities

Advances in the Application of Cold Plasma Technology in Food Sterilization

Advances in Traceability Typing and Identification of Foodborne Pathogens

Research Progress on Oat Nutrients, Functional Properties and Related Products

Research Progress of Edible Fungal Polysaccharides

Advances on Nutritional Functional Components and Comprehensive Utilization of Wheat Germ

Impact of Supplement of Lactobacillus casei K17 on Fillet Tastes of Largemouth Bass Micropterus salmoides

Current Research Status of Open-ended Questions in Food Research and Development

Research Progress on Structure-activity Relationship and Application of α-Amylase Inhibitors

Characteristics of Phospholipase D and Application in the Synthesis of Phosphatidylserine

Characterization and Antioxidant Activity Analysis of Daylily Polysaccharides

Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting

Effects of Four Kinds of Antioxidants on the Oxidative Stability of Xanthoceras sorbifolia Bunge Oil and Analysis of Its Fatty Acid Compositions

Functional Properties of Gluten from Different Wheat Cultivars

Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid

Inhibition Effect and Molecular Mechanism of Hypericin on Xanthine Oxidase