Science and Technology of Food Industry

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

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Effect of Endogenous Components on Digestive Characteristics of Low GI Noodles
Research on the Anti-aging Effect of Rosa xanthina Lindl Fruits Based on 1H NMR Metabolomics
Effect of High Pressure Treatment on Papain Activity and Molecular Dynamics Simulation
Carbon Emission Accounting Analysis of the Chinese Food Industry Based on the Input-output Method
Screening, Identification and Characterization of a Marine Chitinase-Producing Strain Gallaecimonas xiamenensis Chi34
Effect of Starch Raw Materials on Pullulan Polysaccharide Biosynthesis and the Underlying Physiological Mechanism
Random-Centroid Optimization (RCO) Method to Improve the Adhesion of Biocontrol Lactic Acid Bacteria (LAB) Lac 9-3 and Its Effect on the Microflora Structure of Refrigerated Litopenaeus vannamei
Effect of Asynchronous Fermentation on Quality of Mixed Plant Protein
Construction of Heterotrophic Axenic System of Chlorella sorokiniana Based on Antibiotic Sensitivity
Development and Quality Analysis of Double Protein Probiotic Fermented Milk
Process Optimization and Antioxidant Analysis of Enzymatic Preparation of Hemerocallis citrina Juice
Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread
Preparation, Structure Identification of ACE Inhibitory Glycopeptide from Quinoa and Its Stability in Vitro
Optimization of Cordyceps militaris Egg Roll Technology and Quality Analysis Based on Response Surface Methodology
Optimization of Separation Process of Eggshell and Shell Membrane
Effect of Pretreatment and Low-temperature Extrusion on the Physicochemical Properties of Embryonic Rice Flour
Process Optimization of Ultrasonic Co-germination for Enriching Black Highland Barley Polyphenols and Analysis of Phenolic Acid Composition
Effect of Ammonia Pretreatment on Enzymatic Sugar Production from Corn Stover
Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes
Optimization of Protein Extraction and Analysis of Hypoglycemic Activity in Vitro of 6 Different Enzymatic Hydrolysates from Protein Mulberry Leaves
Process Optimization and Quality Change of Collagen-protein Edible Fungus Compound Sausage During Storage
Preparation and Antioxidant Activity Evaluation of Jerusalem Artichoke Polysaccharide-Zn Complex
Optimization of Dynamic High Pressure Microfluidization-Assisted Extraction of Burdock Root Polysaccharide and Its in Vitro Antioxidant Activity
Preparation of Hydroxypropyl Methyl Cellulose Based Coating and the Effect of Banana Preservation
Elements Content and Safety Assessment of Dried Edible Fungi Sold in Guangdong Province
Determination of Sixteen Kinds of Free Amino Acids in Citrus by Liquid Liquid Microextraction/Solid Phase Microextraction Coupled with Gas Chromatography
Correlation between Respiratory Rate and Muscle Quality of Fresh Rainbow Trout (Oncorhynchus mykiss)
Evaluation of Medicinal Quality of Garlic Based on Principal Component Analysis
Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process
Building the Oolong Tea Grade Judgement Model Based on Interior Quality Parameters
Optimization of Deodorization and Analysis of Flavor Change of Blue Mussel (Mytilus edulis) Hydrolysate by Yeast Fermentation
Analysis of Characteristic Aroma Components of Sichuan Dark Tea
Determination of Inorganic Arsenic in Infant Food Supplement by Ultrasonic Extraction Coupled with LC-AFS
Optimization of Extraction Process of Flavonoids and Polyphenols from Perilla frutescens (L.) Britt Leaves and Comparison of Antioxidant Activities of Different Varieties
Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage
Antioxidative Stress and Anti-aging Effects of Lithocarpus litseifolius folium Based on Caenorhabditis elegans Model
Preparation of Low-molecular-weight Enteromorpha Polysaccharides by Microwave-assisted Degradation with H2O2/VC
Poria cocos Polysaccharides Regulate Anxiety and Depression-like Behaviors Induced by Lipopolysaccharide through NF-κB and NLRP3 Signaling Pathways
Improvement Effect of the EPS Produced by Long Shelf-life Yogurt Culture on DSS-Induced Enteritis
Formulation Optimization and Functional Evaluation of Immunomodulatory Teabags
Protective Effects of Polyphenol of Lotus Seed Epicarp on Oxidative Stress Damage Induced by T-BHP
Digestibility of Broken Ganoderma lucidum Spores by Simulation in Vitro
Electrohydrodynamic Processing Technology in Food: A Review
Research Progress of Polyphenols in Reducing Lactoprotein Sensitization
Research Progress on the Application of Pretreatment of Pulsed Electric Field in Fruit and Vegetable Drying
Research Progress on the Application of Irradiation Technology in Meat and Meat Products
Effect and Action Mechanism of Cold Plasma Technology on Food Components
Structure Analysis and Anti-inflammatory Activity Evaluation of Neutral Polysaccharides from Arctium lappa L.
Progress in Extraction, Isolation, Bioactivity, and Applications in the Field of Nutrition and Health of Pearl and Pearl Oyster Meat Protein Peptides
Research Progress in Preparation, Antioxidant and Antibacterial Activities of Rosemary Extract
Research Progress on Extraction, Separation, Purification and Detection Technology of Limonins in Citrus
Research Progress on the Biotransformation of Rare Ginsenosides
Research Progress in Quality and Functional Characteristics of Cereal Tea
Effects of Liver Homogenate Addition on the Gel Properties of Surimi
Effects of Key Process Points on the Formation of Volatile Components in Soft Canned Braised Pork Balls in Gravy
Identification of Characteristic Peptides from Typical Gelatin in Ejiao Products
Extraction, Purification, Structural Characterization and Antioxidant Activity of Polysaccharides from the Fruiting Body of Guanxian Ganoderma lucidum
Quality Analysis of Key Nodes of Natural Drying Chilis in Xinjiang Region
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