Science and Technology of Food Industry 2022 Vol. 43 No. 16

Screening and Verification of Key Genes for Isomaltulose Reducing Liver Fat Accumulation in Mice

Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein

Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast

Exploration and Performance Evaluation of Probiotic Microcapsule Technology for Longevity Elderly Based on RBF-GA

Properties of Pseudomonas aeruginosa Phage K4 and Its Applications in Food Preservation

Analysis of Microorganism Changes in Origin Pre-processing of Chopped Pepper Based on Illumina Miseq Sequencing Technology

Microbial Diversity in Six Kinds of Huangjiu Koji Based on High-Throughput Sequencing Techniques

Effect of Lactobacillus casei HDS-01 on the Quality Index and Bacterial Community Structure of Sauerkraut

Optimization of Fermentation Process and Quality Analysis of Buckwheat Vinegar Fermented by Kombucha

Deep Eutectic Solvents Extraction and Optimization of Amentoflavone from Selaginella moellendorffii

Proteomics Analysis of the Effect of Uracil on Pullulan Polysaccharide Production by Aureobasidium pullulans

Preparation and Quality Analysis of Lentinula edodes Flavored Milk Tablets

Ultrasonic Pre-treatment for the Preparation of ACE-inhibitory Peptides from the Tea Residue Protein through Enzymatic Hydrolysis and Its Stability

Optimization of Ultrasound-Assisted Extraction and Decolorization Process of Polysaccharides from Mori fructus and Its Antioxidant Activity

Pressure Difference Puffing Process of Surimi-Starch Chips

Optimization of Extraction Process and Antioxidant Activity of Different Enzymolysis Peptides

Optimization of Deep Eutectic Solvent-Ultrasonic Assisted Extraction and Component Analysis of Polyphenols from Chestnut Shells

Stability and Rheological Properties of Chia Compound Sesame Paste

Optimization of Polyphenol Extraction Process, Analysis of Components and Antioxidant Activity of Jujube

Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin

Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

Drying Kinetics and Quality Change Law of Perilla during Intelligent Dehumidification Drying Process

Investigation and Analysis of Pathogenic Microbial Contamination of Fresh Fruits and Vegetables in Tianjin from 2015 to 2019

Determination of 20 Kinds of Synthetic Colorants in Candied Fruit by HPLC

Suitable Cooking Time of Morchella Soup Based on GC-MS and Amino Acid Analysis

Biochemical Components and in Vitro Antioxidant Activities of Large-leaf Species Tea Flowers in Yunnan

An Electrochemical Nano-immunosensor for Rapid Detection of α-Casein in Milk

Correlation Analysis between Mineral Elements Content and Quality Ingredients of Flat Green Tea

Extraction and Purification and Heat-induced Fading Mechanism of Synechococcus sp. PCC7002 Phycocyanin

Rapid Detection of Total Bacterial Count of Porphyra yezoensis Based on Near Infrared Spectroscopy

Geographical Origin Traceability and Origin Confirmation of Specialty Agricultural Product Lanzhou Lily (Lilium davidii var. unicolor)

Correlation Analysis and Modeling of Salivary Flow Rate and Spicy Sensory Intensity Grading

Effects of Precise Temperature Treatment on the Browning, Physiological and Quality of Fresh Cut Lotus Root

Influence of Broccoli Stem Extract on the Storage Quality of Broccoli Heads

Effect of Exogenous Melatonin Treatments on the Storage Quality of Dictyophora rubrovolvata

Protective Effects of Armillaria mellea Polysaccharides on Nicotine-induced Lung Injury in Rats

Effect of Tea Polysaccharide-Tea Polyphenol on Improving D-Galactose-Induced Oxidative Damage of Brain in Mice

Optimization of Layered Rice Bran Meal Replacement Powder Formula of High Dietary Fiber Based on Linear Programming Method

Current Status Research of Projective Mapping in Food Research and Development

Research Progress of Plant Active Compounds in Anti Osteoporosis

Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging

Development and Application Progress of Food for Special Medical Purpose for Phenylketonuria

Research Progress of Dietary Intervention Strategies for Irritable Bowel Syndrome

Research Progress in the Application of Radio Frequency Technology in Fruit and Vegetable Drying

Research Progress of Phycobiliproteins from Seaweed

Current Advances in Neuroprotective Effects and Relative Mechanisms of Sesamin

Application and Research Status of Sorting in Food Research and Development

Research Progress of Ketogenic Diet (KD) in Clinical Nutritional Adjuvant Therapy

Research Progress of Polysaccharides from Edible and Medicinal Fungi in Regulating Lipid Metabolism through Gut Microbiota

Interaction and Mechanism of Probiotics with Gut Flora and Immune Regulation: A Review

Quality Change of Flaxseed Oil during Frying Process

Effect of Xanthan Gum on the Preparation and Physicochemical Properties of Citral Pickering Emulsion Film

Phytochemical Composition and α-Glucosidase Inhibitory Activity of Campanumoea lancifolia (Roxb.) Merr Fruit

Immobilization of Cellulase by Chitosan-Coated Magnetic Nanoparticles

Effects of Refining on Konjac Glucomannan and Gel Properties of Its Blend with κ-Carrageenan

Recent Advances on Multi-scale Heat and Mass Transfer of Fruits and Vegetables during the Cold Chain Process

Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill

Preparation and Stability of Nanoparticles Containing Astaxanthin from Haematococcus pluvialis

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