Science and Technology of Food Industry

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

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Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues
Isolation, Purification, Identification and Oxidation Analysis of Walnut Globulin
Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends
Changes in Phenolics and Antioxidant Capability of Two Chinese Milk Vetch Sprouts During Germination
Isolation, Identification and Biological Characteristics of Postharvest Pathogens of Yuluxiang Pear
Research on Improving the Catalytic Activity of Thermoacidophilic Type III Pullulan Hydrolase TK-PUL by Error-prone PCR
Screening of Lactic Acid Bacteria with Antibacterial Activity in Soy Sauce Residue and Its Antibacterial Properties
Bioinformatics Analysis of the NOT5 Gene in Saccharomyces uvarum
Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis
Optimization of Ultrasonic Assisted Enzymatic Extraction Process and Analysis of Physicochemical Properties of Dietary Fiber from Camellia oleifera Meal
Optimization of Extraction Technology of Taxifolin from Fruit of Vitis davidii by Response Surface Methodology
Ultrasound-Assisted Extraction of Polyphenols from the Mushroom of Cantharelles cibarius and Its Antioxidant Activity
Preparation of Ginger Peel Polysaccharide-zinc Complex and in Vitro Simulated Digestion
Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties
Preparation and Bioavailability of Pumpkin Skin Polysaccharide-zinc Complex
Optimization of Extraction Process, Isolation and Characterization of Mycosporine-Like Amino Acids from Four Species of Marine Red Macroalgaes
Effects of Superfine Grinding Treatment on the Physicochemical and Functional Properties of Mixed Congee Powder
Optimization of Synchronous Extraction Process of Oil and Polypeptide from Walnut by Aqueous Enzymatic Method and the Fatty Acid Composition Analysis of Its Oil
Optimization of High-pressure Enzymatic Hydrolysis for Extraction of Dermatan Sulfate and Analysis of Its Antioxidant Activity
Effect of Pectin to Improve Corn Starch to Affect the Color Presentation of Paprika Red in Prepared Meat Products
HS-SPME-GC-MS Combined with Electronic Nose to Explore the Effects of Osmotic Dehydration Coupled with Drying Methods on the Volatile Compounds of Peach Chips
Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea
Comparative Analysis of Meat Quality Traits between Zhili Black Pigs and DLY Pigs
Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose
Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods
Antioxidant and Alcohol Dehydrogenase Activating Activities of Corn Glycopeptide by Ultrafiltration Membrane Classification
Dynamic Characteristics of Inorganic Elements in Astragalus membranaceus at Different Growth Stages
Quality Analysis and Evaluation of Nine Varieties of Dried Peppers
Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics
Effect of High Pressure Homogenization on the Stability and Quality of Not-From-Concentrate Cloudy Honey Peach (Prunus persica L.) Juice
Effect of Different Thawing Methods on Quality of Prunes
Effects of n-Butanol Treatment on Volatile Compounds of 'Pink Lady' Apple during Storage
Quality Change of Spicy Diced Chicken during Storage
Study on the Effect of Storage Temperature-Time Changes on Shell Egg Freshness
Effect of Different Drying Processes on the Quality of Edible Bird's Nest
In Vivo Hypolipidemic Effect of the Compound Composition of Crataegus, Ume, Grape Skin, Wolfberry and Mulberry
Effects of Protein Nutrition Mode under Guangxi Longevity Dietary Pattern on D-Galactose Induced Aging Mice
Effect of Compound Probiotic Powder of Lactobacillus rhamnosus and Bifidobacterium lactis on the Immune Function of Mice and Its Edible Safety
Exploring the Intervention Effects of Mulberry Polyphenols on Nonylphenol-Induced Neurobehavioral Toxicity Based on Thyroid Hormone and Deiodinase
Structural Analysis and Immunomodulatory Effects of Pectic Polysaccharides Separated from Jasminum sambac Flower Waste
Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates
Research Progress of Anti-lung Cancer Effect of Quercetin in Vitro
Physiological Function of Resistant Starch and Its Application in Food
Research Progress on Nutrition and Function of Coarse Grain Sprouts
Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice
Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants
Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field
Research Progress in the Regulation of Gut Microbiota on Diet-Induced Hyperuricemia
Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization
Advances in Methods of Microbial Molecular Ecology
Research Progress on the Chemical Composition and Intestinal Flora Regulation of Dietary Fiber from the Edible and Medicinal Plants
Mechanism, Preparation, Evaluation and Related Research Progress of Plant-derived Antihypertensive Peptides
Steam Explosion Modification of Soybean Dregs to Enhance High-solid Enzymatic Hydrolysis Efficacy
Effect of Low Temperature Treatment on the Quality of Jinxuan White Tea in the Early Stage of Fresh Leaves Withering
Characterization of Taro Starch and Its Stabilized Pickering Emulsion
Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder
Purification and Characterization of Porcine Angiotensin Converting Enzyme 2
Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork
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