Science and Technology of Food Industry

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

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Effect of Microwave Heat Treatment on Whole Potato Flour and Digestive Properties of Potato Bread
Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis
Effects of Water Temperature and Steaming Time on Water State and Textural Characteristics of Naked Oats Noodles
Comparison of the Sensory Quality and Active Ingredients of 8 Kinds of Chrysanthemum Tea Infusion
Microwave Drying Characteristics and Moisture Content Prediction of Hawthorn
Effects of Short- and Medium-wave Infrared Radiation Drying on Drying Characteristics, Nutritional Quality and Antioxidant Activity of Mulberry
Effects of NaCl Stress on Lutein Accumulation and Antioxidant Capacity of Broccoli Sprouts
Effects of Hydrocolloids Coating Pretreatment on the Drying Kinetics and Quality Attributes of Heat Pump Dried Scallop Adductors
Steam Processing Technology of Lotus Root Slices and the Changes of Its Volatile Flavoring Substances
Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS
Establishment of Growth Prediction Model of Escherichia coli in Imported Fresh Beef at Different Temperatures
Effects of Different Coagulants on Intermolecular Forces and Secondary Structure of Soybean Protein Isolate
Preparation and Characterization of Polyvinyl Alcohol/Chitosan/Mango Peel Extract Composite Film
Effect of Ultrasonic-assisted Extraction Coupled with Electrodialytic Desalination on the Physicochemical Property of Green Tea Infusions
Screening of High Oxalate-degrading Lactic Acid Bacterial Strains and Its Characteristics in Yogurt Fermentation
Screening the Cordyceps militaris Strain for Reducing Glycemic Index of Rice Substrate under Solid Fermentation
Effects of Neohesperidin on the Differentiation of Adipocyte and the Underlying Mechanism in 3T3-L1 Preadipocytes
Optimization of Polypeptides Extraction from Takifugu flavidus by Response Surface Methodology
Optimization of Spray Drying Process of Antarctic Krill Oil Microcapsule by Response Surface Methodology
Optimization of Formulation of NFC Nanguo Pear and Okra Compound Juice and Effects of Different Sterilization Treatments on the Quality of Juices
Optimization of Extraction Technology of Horse Bone Marrow Protein by Response Surface Methodology and Its Antioxidant Activity
Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage
Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine
Optimization of Extraction and Antioxidant Activities of Triterpenic Acids from Blacked Jujube by Response Surface Methodology
Optimization of the Ultrasound Extraction Technology and Antioxidant Activity Analysis of the Total Flavonoids from Debregeasia orientalis Leaves by Box-Behnken Method
Study on Preparation of Mixed Beverage of Dendrobium candidum Polysaccharide and Hawthorn and Its Effect on Relieving Exercise Fatigue
Optimization of Tea Making Process with Bagasse
Preparation of Amaranthus caudatus L. and Punica granatum Composite Beverage and Its Resisting Exercise Fatigue Effect
Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from Boletus edulis Hydrolyzed by Protease
Detection of Moldy Rice by Self-made Electronic Nose
Content Characteristics and Risk Assessment of Three Heavy Metals in Different Parts of Boletaceae in Yunnan Province
Effects of Plasticizer Acetyl Tributyl Citrate Exposure on Learning and Memory Abilities and Protective Effects of Vitmain E
Effect of Lactobacillus reuteri on Volatile Flavor Compounds of Fermented Surimi
Determination of 9, 10-Anthraquinone in Tea Packaging Paper by GC-MS/MS
Comprehensive Analysis and Evaluation of Welsh-Onion Quality Traits of Different Varieties
The Correlation Between Sodium Content of Western Sausage and Electronic Tongue Established Based on Grey Correlation Method
Effect of Extrusion Temperature on Characteristic Flavor Compounds in Pea Flour
Determination of Rosin in Meat and Their Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry
Quality Analysis of 13 Kinds of Natural Plain Fermented Soy Sauce
Determination of Zeaxanthin Dipalmitate and 2-O-(β-D-glucopyranosyl) Ascorbic Acid in Fruit of Lycium barbarum L.
Flavor Analysis of Fermented Laminaria japonica Based on Gas Chromatograph-Ion Mobility Spectrometer (GC-IMS)
Simultaneous Determination of 22 Inorganic Elements in Moringa Seeds by ICP-MS and Principal Component Analysis and Cluster analysis
Effect of Air-conditioned Refrigerated Container on Preservation of Vegetables
Effect of Arginine Treatment on Disease Resistance to Alternaria Rot of Postharvest Winter Jujube
Analysis of Nutrient Composition and Bioactivity of Cyperus esculentus (C. esculentus L.) before and after Germination
Screening of Uric Acid-lowering Food and Medicinal Materials Based on Inhibiting Xanthine Oxidase Activity and Zebrafish Hyperuricemia Model
The Modulated Role of TG-DHA Liposome on the Appetite of High Fat Diet-fed Mice
Molecular Composition, Digestion and Absorption Characteristics of Astaxanthin in Antarctic Krill Oil
Ameliorative Effect of Panax quinquefolius Polysaccharides on Antibiotic-associated Diarrhea Induced by Clindamycin Phosphate
Advances in Extraction Methods and Physiological Activities of Antarctic Krill Oil
Research Rrogress of Dandelion and Its Formula Value and Product Development Trend
A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce
Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation
Extraction, Functional Properties and Food Applications of Rapeseed Meal Protein Isolates
Research Progress on Application of New Labeling Materials Based Immunoassay on the Detection of Mycotoxin
Research Progress on the Safety Risk of Ochratoxin A in Tea
Advances in Application of Fingerprint Technology in Food Analysis
Advances in the Extraction and Emulsification System of Oil Bodies: A Review
Characteristics and Application of Bifidobacterium longum
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