Science and Technology of Food Industry

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

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Interaction Mechanism of Lactic Acid Bacteria in Fermented Milk and Its Effect on Product Characteristics
Effects of Psyllium Husk Powder on Gel Properties and Protein Structure of Chicken Myofibrillar Protein
The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao
Correlation Analysis between Physicochemical Characteristics and Bacterial Taxa of Fen-flavor Daqu in Changzhi Area
Morphological Characterization and Identification of Five Pathogenic Fungi from Apricot Fruit during Postharvest Storage
Effects of the Structure and Antioxidant Activity of Legume Crude Polysaccharides after Bacillus subtilis Fermentation
Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS
Isolation, Identification, Optimization of Fermentation Conditions and Application of β-Phenylethanol-producing Yeast from Natural Soy Sauce Mash
Space Breeding of Pediococcus acidilactici with High Yield of Exopolysaccharide and the Study on Its EPS Performance
Antibacterial Mechanism of Cinnamon Essential Oil Nanoemulsion against Pseudomonas deceptionensis CM2 Based on Non-targeted Metabolomics
Optimization of Subcritical Water Extraction of Rosmarinic Acid from Perilla (Perilla frutescens L.) Seed Meal and Its Antioxidant Activity
Preparation of Lycopene Micelles with Different Block Ratios of mPEG-PLA as Carriers and the Solubilization and Controlled Release of Lycopene Isomers
Optimization of Ultrasonic-assisted Cooking Technology and Taste Evaluation of Salmon Bone Soup
Optimization of Rice Bran Protein Extraction Processing by Response Surface Methodology with Natural Deep Eutectic Solvents
Optimization of Ultrasonic-Microwave Assisted Extraction of Polysaccharides from Eucommia ulmoides Leaves and Its Anticoagulant Activity in Vitro
Exploration of the Hygroscopic Factors of Polygonatum odoratum Polysaccharide Based on Stepwise Regression Method and the Development of Its Moisture-resistant Intermediate Tablets
Optimization of Ultrasonic-assisted Two-aqueous Extraction of Flavonoids from Rosa roxburghii Tratt and Its Inhibitory Effect on Xanthine Oxidase Activity
Study on the Preparation of Curcumin Microcapsules and Its Intervention Effect on Diarrhea in Mice
Optimization of Exocytopolysaccharide Production from Fermented Blueberry Juice by Complex Lactic Acid Bacteria Based on Response Surface Method and Artificial Neural Network
Improvement of the Gel Properties of Salted Egg White and Its Application in the Processing of Dried Salted-Egg-White Curd
Preparation and Biological Activity of D-Glucosamine Hydrochloride from the Waste Residues of Pleurotus eryngii
Structural Characterization and Prebiotic Effects of Passiflora edulis Sims Peel Polysaccharide-Zinc
Preparation and in Vitro Functional Activities of American Ginseng Oligosaccharides
Effect of Different Pre-drying Methods on the Quality Attributes of Instant Controlled Pressure Drop Puffing Dried Shiitake (Lentinus edodes) Crisps
Analysis and Evaluation of Nutrient Components in Petals of Different Dahlia Varieties
Electrochemical Study on the Detection of Capsaicin in Red Oil by Modified Carbon Electrode with Different Activation Methods
Comparison of Volatile Oil Composition and Antioxidant Activity in Different Parts of Cinnamomum migao
Research on the Suitability of Teas Made from New Tea Line of Kucha No.6 with High Theacrine
Simultaneous Detection of 38 Fungicides Residues in Eggs by Multi-Plug Filtration Cleanup with Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
Development of a Fluorescence Assay for Rapid Detection of Alkaline Phosphatase Activity in Fresh Milk Based on Inner Filter Effect of Carbon Dots
Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics
Preparation and Properties Evaluation of Casein-based Film Incorporated with Chinese Bayberry Tannin
Study on Characteristic Metabolites of Green Tea from a New Chlorotic Tea Cultivar ‘Ming Guan’
Determination of 32 Kinds of Pesticide Residues in Raw Milk by Supported Liquid Extraction with LC-MS/MS
Effect of Low Temperature Combined with Different Silicon Window Areas on the Storage Quality of Garlic in Air Conditioned Packaging
Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis
Effects of Arabinogalactan Treatment on Storage Characteristic of Postharvest Qingcui Plum
Study on the Effect of L-arabinose Compound Sugar on Blood Glucose in Mice
Antioxidant Components and Antioxidant Activity of Tibetan Propolis and Its Simulated Digestive Juices
Effect of Scutellarin on Melanoma B16 in Vitro and in Vivo and Its Mechanism
Effect of Lycium barbarum Leaves Polysaccharides on Biological Metabolism, Antioxidant Capacity, Immune Function and Intestinal Microbiota in Mice
Hydrophobic Modification of Nanometer Starch and Adsorption of Lutein
Preparation, in Vitro Gastrointestinal Digestion and Antioxidant Activity of Ginkgo biloba Peptides-Zinc Chelate
Anti-aging and in Vitro Antioxidant Effects of Water Extracts of Fermented Pericarpium Citri Reticulatae on Caenorhabditis elegans
Research Status and Challenge on Plant-based Protein Meat
Research Progress in the Application of High Voltage Electrostatic Technology in Meat, Fruit, and Vegetable Preservation
Research Advances on Quality Evaluation Factors and Preservation Technology of Edible Mushrooms
Research Status of Isomaltooligosaccharides by Enzymatic Preparation
Research Advances in the Multiscale Protein-polysaccharide Based Systems for Probiotics Delivery
Extraction, Purification, Structural Characterization and Antioxidant Activity of Polysaccharides from Bracken
Effect of Extrusion Treatment on the Structural and Functional Properties of Enzymatic Hydrolysis of Foxtai Millet Flour Protein
Effects of NaCl Concentration on Physicochemical Properties and Gel-forming Ability of Myofibrillar Protein from European Eel
Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein
Effects of Acid and Alkali Cooking on Edible Quality of Lotus Rhizome
Effect of Gelatin on the Stability of Cyanidin-3-O-glucoside in the Presence of Ascorbic Acid and Its Mechanism
Effects of Steam Explosion on Antioxidant and Anti-inflammatory Activities of Water Extracts of Flammulina velutipes Stembase
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