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 Construction of Quality and Safety Intelligent Supervision System of Food Contact Materials and Products
Effect of Growth Promoting Agents on Flavor of Netted Melon
Effect of the Mixture of Cationic Starch and Selenized Starch on the Catalytic Activity of Starch-based Biomimetic Glutathione Peroxidase
Study on Structure and Properties of Hydrolyzed Rice Protein with High Emulsification Properties
Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside
Application and Research Progress of Intelligent Bionics in Food Fermentation
Isolation, Identification and Biological Characteristics of Pathogenic Fungi from Kiwifruit and Pakchoi
Effects of Three Peppers Varieties on Bacterial Taxa and Quality of Zhaguangjiao
Comparison of Metabolite Characteristics of Blueberry Jiaosu and Sea-buckthorn Jiaosu Based on Non-targeted Metabolomics Approach
Inhibitory Effects of Enterococcus faecalis Z096 on Biofilm and Quorum Sensing of Vibrio parahaemolyticus
Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation
Screening and Probiotic Properties of Lactic Acid Bacteria Inhibiting α-Amylase and α-Glucosidase Activities in Camel Dairy Products
Response Surface Methodology to Optimize the Process of Fermentation Powder of Cyclocarya paliurus with High Antioxidant Activity by Using Enzyme-Microorganisms Synergy Method
Extraction Optimization, Composition Analysis of Volatile Oil from Litsea lancilimba Merr. and Its Antioxidant Activity
Study on the Mechanism of Mulberry Twig Improving Hyperuricemia Based on Network Pharmacology and Molecular Docking
Optimization of Process of Hydrolysis of Dendrobium officinale Polysaccharide and Determination of Contents of Its Mannose
Extraction Process Optimization, Active Ingredient Screening and Structure Study of Dendrobium officinale Protein
Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples
Optimization the Sulfur-free Drying and Color Protection Process of Lycium barbarum by Response Surface Methodology and Its Effect on Quality
Removal Process of Benzo(α)pyrene from Linseed Oil
Optimization of Extraction Process of Aqueous Extract of Rehmannia glutinosa Based on Entropy Weight Method in Cooperation with Analytic Hierarchy Process and Back Propagation Neural Network with Multiple Indicators
Optimization of Repeated Freezing-Thawing Reflux for Extraction of Polysaccharide from Hovenia dulcis and Its Antioxidant Activity
Optimization of Preparation of Casein-derived Cholesterol-lowering Peptide by Enzymatic Hydrolysis
Study on Improving the Cadmium Removal Ability of Recombinant Pichia kudriavzevii M48 Overexpressed MET14 Gene Based on Medium Optimization
Optimization of Ultrasonic-assisted Extraction Conditions of Melleolides from Wild Armillaria mellea and Liquid Culture Mycelium, and Analysis of Their Compounds in Extracts
Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder
Effect of Cooling Rate on Freeze-drying Characteristics of Pear Melon Cells
Comparative Study on the Nutritional Quality and Flavor Characteristics of Fish Head Soup Prepared by Different Processes
Rapid Detection of Heavy Metal Contaminated Tegillarca granosa by Temperature-dependent Near-infrared Spectroscopy
Effect of Extraction Methods on Chemical Constituents and Antioxidant Activity of Essential Oil from Thymus vulgaris L.
Quantitative Analysis of Three Amines in Thermally Processed Meat Products Using QuEChERS Combined with UHPLC-MS/MS
Quantitative Detection of Adulterated Apple Components in European Sweet Cherries by Droplet Digital PCR
Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations
Determination of Active Components in the First Physiological Fruit Drop of Citrus from Different Producing Areas by HPLC
Water Migration and Quality Change of Prawn Preserved under Controlled Freezing-point Storage Combined with Low Frequency Electric Field Technology
Effects of Different Storage Conditions on Shelf Quality of Flat Green Tea
Effect of Exogenous γ-Aminobutyric Acid on the Quality and γ-Aminobutyric Acid Metabolism of Fresh-cut Pumpkins
Study on the Relationship between Storage Conditions and Quality Changes of High-quality Indica Rice
Characteristics of Water-soluble Pectin from Greengage and Its Anti-inflammatory Activity in LPS-induced RAW246.7 Cells
Ameliorative Effect of Gastrodin on Aging and Inflammation of BV2 Cells by Regulating SIRT3
Research Progress on Extraction, Purification and Biological Activity of Marine Peptides
Research Progress on Bioactive Components, Biological Activities, and Processing Technology of Daylily (Hemerocallis citrina Baroni)
Effects of Drying Methods on Microstructure of Juicy Peach
Research Progress of Lactic Acid Bacteria High-density Culture Technology
Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides
Application and Progress of Ion Chromatography in Food Analysis
Research Progress in the Biosynthesis, Antimicrobial Mechanism, and Application of Lipopeptides in Bacillus amyloliquefaciens
Research Progress on the Structure, Properties and Application of Dextranase
Research Progress on Bioactivities of Oleuropein
Recycling Technology and Supervision Strategies of Food Contact PET Bottle
Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes
Effects of Chemical Modification on Physicochemical Properties, Structure and Emulsifying Stability of Forsythia suspensa Insoluble Dietary Fiber
Effects of Millet Flour on Rheological Characteristics of Wheat Dought and Noodle Quality
Review on Quality Safety Standards and Critical Control Points of Chondroitin Sulfate Sodium
Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin
Analysis of Volatile Substances in Sun-dried Green Tea in Menghai County Based on Electronic Nose and SPME/GC-MS Technology
Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi
Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup
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