Science and Technology of Food Industry

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

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In Vitro Digestive Properties of Zein Nanoparticles
Antioxidant and Antibacterial Activities of Different Extracted Parts from Branches and Leaves Extracts of the Peristrophe baphica (Spreng.) Bremek
Identification and Biological Characteristics of Postharvest Pathogenic Fungi of Raspberries in Some Areas of Shanxi
Secretory Expression and Properties of Laccase from Ganoderma lucidum in Aspergillus niger
Analysis of A Plasmid from Lactobacillus acidophilus and the Construction of Shuttle Vectors
Preparation of Sulfated Xylans and Its in Vitro Proliferation of Probiotics
Isolation and Identification of Lactiplantibacillus plantarum ST3.5 and Its Inhibitory Effect on Mold
A Comparative Study on Physicochemical Indices and Fungal Community Composition of Medium-temperature and High-temperature Daqus from the Same Region
Optimization of Extraction Process and Antioxidant Activity of Polysaccharide from Panax quinquefolium Fruit by Response Surface Methodology
Optimization of Preparation Process and in Vitro Digestion Study of Anthocyanin/Fe3O4 Nanocomposites by Response Surface Methodology
Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice
Preparation, Structural Characterization and in Vitro Activity of Chromium Complexes of Sweet Corn Cob Polysaccharide
Optimization of Dendrobium offcinale Fondant Formulation and Its Antioxidant Activity Determination by Response Surface Methodology
Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties
Effect of Polysaccharide Addition on the Stability and Gel Properties of Rabbit Myofibrillar Pickering Emulsion
Optimization of Purification of Tea Polyphenols with Macroporous Adsorption Resin and Research of Their Antioxidant Activity
Preparation and Physiological Activity of Carboxymethylated Siraitia grosvenorii Polysaccharide with Different Degrees of Substitution
Extraction Optimization and Antioxidant Activity of Bound Polyphenols in Bamboo Shoot Dietary Fiber
Optimization of Aqueous Two-phase Extraction Technology of Total Flavonoids from Lonicera japonica Thunb. Leaves and Its Antioxidant Activity
Preparation and Emulsification Performance Analysis of Octenyl Succnic Anhydride Modified Strach from Mechanical Activated Sago Strach
Prevalence and Antibiotics Resistance of Proteus mirabilis in Raw Meat
Analysis of Flavor Substances in Longtian Zha Meat
Determination of Amylose and Amylopectin in Sorghum by Iodine Colorimetric Method
Analysis of Chemical Constituents in Percolate the Extract of Cyclocarya paliurus Tender Leaves by UHPLC-Q-TOF-MS/MS
Analysis of Functional Components of Kangding Ganoderma leucocontextum and Its Antioxidant and Hypoglycemic Activity in Virto
Flavor Evolution of Honey Peach Juice Based on Raw Material Maturity
Physicochemical Characteristic and Antioxidant Activity in Vitro of Seabuckthorn Fruit Polysaccharide
Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy
Analysis of Quality Change of Capsicum annuum in Growing Process from Different Producing Areas
Assisted Extraction Combined with Effervescent Tablets and Rhodamine B Fluorescence Probe for Rapid Detection of Elemental Mercury in Grain
Comparative Analysis on Aromatic Components of Sun-dried Green Tea from Different Townships in Menghai County
Determination of 36 Veterinary Drug Residues in Cooked Meat by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry
Prediction of the Shelf Life of Fried Crispy Dates by Combining Two Packaging Materials with Vacuum Storage
Effects of Edible Fungi on Pork Intestine Quality and Volatile Flavor Compounds during Cold Storage
Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken
Study on the Anti-aging Effect of Cherry Ethanol Extract Based on Caenorhabditis elegans Model
Studies on Phenolic Profile, Antioxidant and Anticancer Effects of Different Polar Parts of Ethanol Extract of Jinhua Tibetan Tea
Effects of Cryo-grinding on the Extraction and Physicochemical Properties of Silk Fibroin
Improving Effects of Epigallocatechin-3-gallate (EGCG) on Dextran Sulfate Sodium (DSS)-Induced Colitis
Effects of Oviductus Ranae on Follicular Developmental Dysfunction by Tripterygium in Rats
Research Progress on Bioactive Ingredients of Phyllanthus emblica L.
Research Progress on Raw Materials and Functional Components for Alleviating Visual Fatigue
Progress in the Preparation of RS3 Resistant Starch by Physical Methods
The Processing Status, Existing Problems and Development Countermeasures of the Pumpkin Processing Industry in China
Research Progress of Effect of Stabilizer on Melting Resistance of Ice Cream
Construction and Properties of Alginate-based Trilayer Composite Film Loaded with β-Lactoglobulin Nanoparticles
Research Progress on the Regulation of Magnetic Field on the Growth and Development of Filamentous Fungi and the Synthesis of Metabolites
Application of Physical Mutagenesis and High Throughput Screening Technology in the Selection of Probiotics
Recent Advances in Wheat Bran Polysaccharides: Extraction, Structure and Bioactivities
Research Progress on the Impact of Gut Microbial “Dark Matter” and Dietary Nutrition on Human Health
Current Situation and Trend Analysis of China’s Bakery Industry
Comparative Study on Quality, Physiological Indexes and Aroma Components among Mulberry Varieties
Preparation and Property Analysis of Flavonoids Microcapsules from Tartary Buckwheat Sprout
Isolation, Purification, Monosaccharide Composition and Antioxidant Activity of Polysaccharides from Cortex Periplocae
Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing
Effect of Homogenization Assisted with Enzymatic Treatment on the Structural and Functional Properties of Soybean Protein Nanoparticles
Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability
Effect of Spices on the Quality of Chinese Bacon
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