Science and Technology of Food Industry

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

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Research on the Preparation of Light Speckled Kidney Bean with High Resistance Starch by Autoclaving Processing
Network Pharmacological Analyze and Experimental Verification of Lychee Kernel Extract Intervene of Non-alcoholic Fatty Liver Disease
Influences of Xanthan Gum and Guar Gum on Gelation Properties of Chicken Blood
Study on the Effects of Wheat Bran Dietary Fiber on Quality of Fermented Dried Noodles
Speculate on the Formation Mechanism of Nonanal and Decanal from LPC (18:1) and LPE (18:1) in the Steaming of Chinese Water Chestnut Based on the in Vitro Model Study
Analysis of Hong Qu Quality and Microbial Taxa Based on Physicochemical Indicators and MiSeq High-throughput Sequencing Technology
Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2
Optimization of Oligosaccharide Preparation Process and Physiological Activity Analysis of Konjac Crude Powder
Effects of Lactic Acid Bacteria Fermentation on Hypoglycemic and Antioxidant Activities of Goat Yoghurt in Vitro
Effects of Phenyllactic Acid on Listeria monocytogenes Biofilms
Design, Expression and Evaluation of Bacteriostatic Activity of Hybrid Antimicrobial Peptide NK-LPd
Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk
Vertical Distribution and Enrichment Culture of Bacteria in the Acetic Acid Fermentation Stage of Zhenjiang Aromatic Vinegar
Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk
Investigation on the Transport Mechanism of Penicillium expansum MFS Protein Based on Molecular Dynamics Simulation
Establishment and Application of Rapid Detection Method for Polymyxin Resistance Gene mcr-1 Based on RPA-LFD Method
Optimization of Coffee Micro-water Degumming Process Based on Principal Component Analysis
Optimization of the Vacuum Frying Process of Pork Belly Slices by Response Surface Methodology and Principal Component Analysis
Process Optimization and Characteristic Analysis of Sea Buckthorn Juice Deacidification by Compound Lactic Acid Bacteria Fermentation
Extraction Process Optimization and Antioxidant Activity of Total Flavonoids from Haloragis micrantha (Thunb.) R. Brown.
Ultrasound-Assisted Extraction and Analysis of Antioxidation and Hypolipidemia Activities of Polysaccharides from Lilium brownii var. viridulum
Optimization of Extraction Process and Purification of Flavonoids from Peony Seed Meal by Membrane Method
Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties
Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology
Compound Enzyme Extraction of Platycodon grandiflorum Polysaccharides and Its Structure and Antioxidant Activity Characterization
Preparation of Resistant Starch by Ultrasonic Annealing Method and Its Physicochemical Properties
Screening of α-Glucosidase Inhibitory Peptides from Tea Leaves using Ultrafiltration Affinity Combined with Liquid Chromatography-Mass Spectrometry and Molecular Docking Technology
Online Identification and Constitutive Relationship Analysis of Antioxidant Components in Jerusalem Artichoke
Determination of 10 Tetracycline Antibiotics in Fruit Products and Meat Sauce by QuEChERS with Ultra Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry
Method Establishment for the Detection of Black Spot Disease on Winter Jujubes Based on Optical Properties
Comprehensive Quality Evaluation of Roasted Kernels in Macadamia Nuts Based on Principal Component Analysis and Cluster Analysis
Effect of Different Harvest Time on Physicochemical Properties and Aroma Components of Vitis quinquangularis Rehd. ‘Yeniang No.2’ Wine
Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Fenggang Zinc-Selenium Tea
Analysis of Nutritional and Flavor Components of Ten Strains of Pleurotus pulmonarius
Identification of Malus toringoides (Rehd.) Hughes Teas with Different Processes Based on E-nose and GC-MS
Rapid Detection of Three Foodborne Pathogenic Bacteria in School Catering by Isothermal Multiple Self-matching-initiated Amplification Technique
Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS
Effects of Different Storage Periods on the Shelf-life Quality of Fresh-cut Vegetable Yam and Iron Stick Yam
Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice
Preparation of Bleached Shellac/Sodium Alginate Composite Film and Its Application in Chilled Fresh Meat Preservation
Effects of Tetrastigma hemsleyanum Superfine Powder on Intestinal Microflora in Rats with Alcohol-Induced Liver Injury
Study on the Physicochemical Properties of Polysaccharide from Polygonatum sibiricum and Its Protective Effect on D-Galactose-Induced Oxidative Damage in Mice
Study on the Mechanism of Procyanidins Adsorption onto Chitosan Microflower
Analysis on Food Patent Pattern of Amomum tsaoko Based on Baiten Patent Database
Analysis of Nutritional Components and Volatile Flavor Compounds in Common Edible Fungi
Effect of Polygonatum sibiricum Extract in Improving the Organ Function of D-Galactose-induced Aging Mice and Its Mechanism
Research Progress on Preparation of Marine Oligosaccharides by Enzymatic Method
Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review
Research Progress on the Effect of Muscle Protein Degradation on the Quality of Fermented Meat Products
Application of Droplet Microfluidic Technology Combined with Nucleic Acid Amplification in the Detection of Foodborne Pathogens
Advances in Immunomodulatory Peptides of Animal Protein Origin
Structural Characterization of Mango Core-shell Cellulose Nanofibers and Properties Analysis of Stable Pickering Emulsion
Progress in Carbohydrate Quality Indicators and Factors Influencing Glycemic Index
Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet
Isolation, Identification and Antimicrobial Activity Analysis of Antimicrobial Peptides from Epidermis Mucus of Sturgeon
Comparative Analysis of Characteristics and in Vitro Biological Activities of Cordyceps militaris Polysaccharide Prepared by Two Methods
Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits
Effect of Soybean Meal Proteins on Gel Properties of Silver Carp Surimi
Effect of Exogenous Protease on Flavor of Soymilk Made by Automatic Soymilk Maker
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