Science and Technology of Food Industry

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

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Advances in the Utilization of Plant-based Alternative Protein
Physicochemical Properties, Antioxidant Activity and Protective Effect on Oxidative Stress Cells of Vernonia amygdalina Delile Leaf Jiaosu during Fermentation
Components and Antioxidant Activity during the Fermentation Process of Kidney Bean Jiaosu
Effect and Mechanism of Microwave Heating on the Functional Properties of Whey Protein Isolate
Effects of White and Red Light Photoperiods on Physiology and Biochemistry as well as Glucoraphanin Metabololism of Broccoli Sprouts
Bibliometric Analysis of Near-infrared Spectroscopy in Global Food Areas
Comparison of Pork Quality in Different Frozen Storage Time and Its Change Mechanism
Determination of Hydrogen Peroxide Migration Amount from Bamboo and Wooden Chopsticks to Food Simulants and Its Migration Law
Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (Camellia sinensis) Jiaosu in Vitro
Analysis on the Difference of Nutritional Quality of Different Kidney Bean Varieties in Guizhou
Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid
Polyphenol Compositions and Antioxidant Activity of Non-centrifugal Sugars Prepared by Ceramic Membrane Filtration Process
Optimization of Enzymatic-assisted Thermal Water Extraction of Rosa roxburghii Polysaccharide and Its Antitumor Activity
Isolation and Identification of Pathogenic Bacteria Causing Soft Rot of Brassica campestris
Fungal Diversity of Natural Fermented Soybean Curd in Rural Areas
Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing
Effect of Ultrasonic Treatment on the Bactericidal Effect of Escherichia coli and Staphylococcus aureus in Goat Milk
Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard
Screening of ACE-inhibiting Peptide Producing Strains and Their Activity Analysis in Simulated Digestive Tract Environment
Optimization of Preparation Process of Protein Feed by Solid Fermentation of Wild Broussonetia papyrifera Leaves with Different Treatment Methods
Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties
Preparation, Physicochemical Properties of High-quality Dietary Fiber from Hericium erinaceus
Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model
Optimization of Extraction Process of Total Saponins from Rubus crataegifolius Bunge. Root by Response Surface Methodology and Its Antioxidant Activity
Optimization of Preparing Process of Soluble Dietary Fiber from Tea Stalks and Its Monosaccharide Composition and Physicochemical Properties
Optimization of Fermentation Process and Evaluation of Quality and Flavor of Quinoa Yogurt Produced by Mixed Lactic Acid Bacteria
Preparation, Structural Analysis and Properties of Naringin/Limonin Microcapsules
Optimization of Extraction Process of Flavonoids from Lycium ruthenicum Murr. by Plackett-Burnman with Response Surface Methodology and Its Antioxidation Activity
Extracting Process of Essential Oil from Chrysanthemum indicum by Solvent-free Microwave Extraction and Its Components Analysis
Optimization of Extraction Process of Buddleoside in Chrysanthemum indicum L. by Response Surface Methodology and Determination of Buddleoside Content in C. indicum L. from Different Regions in Dawu County
Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis
Identification and Safety Assessment of the Migration of Intentionally and Non-intentionally Added Substances in Food Contact Recycled PET Product
Study on Flavor Components of Steamed Bread Fermented by Different Starters
PMP-HPLC Fingerprint of Partial Acid Hydrolysate of Lycium barbarum Polysaccharides Based on the Chemometric Methods
Discrimination of Storage Time of White Tea Using Hyperspectral Imaging
Determination of 23 Sulfonamide Drugs Residues in Chicken by Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry with Pass-through Solid Phase Extraction
Correlation Analysis between Properties and Calcium-holding Capacity of Different Casein Phosphopeptide Products
Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation
Optimization of Phenol Sulfuric Acid Method for the Polysaccharide Content of Wine-steamed Polygonatum cyrtonema Hua
Analysis of the Effect of Curing Time on the Volatile Flavor Compounds of Dahe Black Pig Ham by SPME-GC-MS and ROAV
Determination of Free Neurotransmitter Amino Acids in Legume Food by Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry
Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage
Effect of Ethanol Extract from Onion Skin on Color, Lipid and Protein Oxidative Stability of Fresh Beef
Study on Anti-hyperuricemia Effect of Ampelopsis grossedentata Extracts
Protective Effects of Fucoidan Isolated from Sargassum fusiform on AAPH-induced Antioxidant Response in Zebrafish Model
Protective Effect of Curcumin/Cyclodextrin Polymer Inclusion Complex on LO2 Cells Damaged by Ethanol
Research on the Alleviation of Osteoporosis by Oyster Shell Powder Based on High-throughput Sequencing Technology
Protective Effect of Acanthopanax trifoliatus Extract on Rats with Alcoholic Liver Injury
Effects of Chlorine Dioxide Gas Treatment on Post-harvest Physiological Metabolism and Quality and Safety of Fruits and Vegetables
Research Progress of Biosensors in Detecting Food Allergens
Research Progress of Peptide Activity and Application of Marine Collagen Peptides
Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat
Research Progress of the Effects of Seaweed Polysaccharides on Some Diseases Based on Intestinal Flora
Advances in the Study of Brain-Gut Axis and Intestinal Microorganisms in Neuropsychiatric Diseases
Research Progress of Deoxynivalenol (DON) and Its Derivatives in Cereal Foods
Research Progress on Preparation Process and Biological Activity of Marine Oligosaccharides
Research Progress of Electrospinning Technology Application in Food Field
Research Progress on Hypoglycemic Mechanism of Plant Polyphenols
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