Science and Technology of Food Industry 2021 Vol. 42 No. 19

Effects of Repeated Freezing-thawing on Water Holding Capacity, Protein Oxidation and Dissolution Characteristics of Tibetan Mutton during Chilled Storage

Effect of Different Light Ratio on Physiology and Main Amino acid Accumulation of Fuding-dabaicha Leaf

Analysis of Change of Protein and Lipid Oxidation and Flavor in Mutton during Refrigeration Storage

Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods

Antioxidant and Hypoglycemic Activities of Ethanol Extracts from Different Products of Blechnum orientale L. in Vitro

Effect of Heating Method on the Characteristics of Mixed Chyme Gel

Effect of Extrusion Process on the Nutritious and Physicochemical Properties of Purple Brown Rice Flour

Improving the Hydrophobicity of Blueberry Anthocyanins through Enzymatic Acylation Modification

Composition Analysis of Urechis unicinctus Body Wall Polysaccharide and Its Enrichment and Adsorption Based on MCM-41

Effects on the Drying Characteristics and Quality of Diospyros lotus L. by the Technology of Thermostatic and Subsection Temperature-Changing Hot Air Drying

The Inhibitory Activity of Camellia oleifera Leaves Extract against 5α-Reductase and Chemical Components Analysis

Analysis of Flavor Characteristics of Five Aquatic Raw Materials Based on Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS

Breeding of High Yield β-glucosidase Yeast by Mutagenesis and Its Effect on the Aroma Characteristics of Rosa roxburghii Tratt Wine

Identification of a Strain with Carboxylesterase and Its Enzymatic Character

Analysis of Bacterial Community Changes in Sichuan Sun Vinegar Solid-state Fermentation Process Based on High-throughput Sequencing

Recombinant Expression and Antibody Cross-reaction of the Outer Membrane Protein VP1008 and Ferric Vibrioferrin Receptor of Vibrio parahaemolyticus

Fermentation Flavor Characteristics and Chemical Characterization of Lactococcus lactis in Commercial Starters

Study on the Preparation of Polysaccharide Lozenge from Morchella esculenta and Its Antioxidant Activity

Study on Preparation and Storage Stability of Whole Soybean Milk by High-pressure Microfluidizer

Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology

Optimization of Ultrasonic-assisted Extraction Protein from the Physalis pubescens L. Seeds

Effect of Exogenous Additives on Gel Characteristics of Silverfish-Cod Fish Mixture

Study on Alkaline Extraction Process Optimization of Polysaccharides from Coelomic Fluid of Phasolosma esculenta and Its Antioxidant Activity in vitro

Optimization of Purification Process of Total Flavonoids from Roots of Cirsium japonicum DC. with Macroporous Resin by Response Surface Analysis and Comparison of Its Anti-bacterial Activity before and after Purification

Optimization of Ultrasonic Assisted Aqueous Two-phase Extraction of Total Flavonoid from Loquat Flower and Its Antioxidant Activity

Process Optimization of Sugar-free Probiotic Preserved Kiwifruit and Analysis of Nutritional Flavor

Optimization of Processing Conditions and Prediction of Shelf Life of Probiotic-rich Miscellaneous Bean Powder

Optimization of Preparation Process for Edible Mulberry Jiaosu Gel by Response Surface Methodology

Preparation and Properties of Sanxan/Sodium Alginate Edible Composite Film

Analysis of Minerals Content in Older Infant Formula from Home and Abroad based on Big Date

Changes and Correlations of Chemical Components and Quality of Moringa oleifera Leaf Tea at Different Stages of Four Fermentation Methods

Identification of Red Wine Storage Years based on Electronic Tongue and EEMD-WOA-LSSVM Model

Determination of 18 Organic Acids in Rice Flavored Liquor Fermentation Broth by High Pressure Liquid Chromatography

Study of Aptamer-Based Lateral Flow Strip and Its Application for Qualitative Detection of Staphylococcus aureus

Determination of 7 Nucleosides Contents in Cortex of Morus australis, Morus cathayana and Morus alba

Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology

Effects of Lactobionic Acid Compound Preservative on the Quality of Chilled Meat

Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L.

Preservation Effect of Polypropylene and PBAT Resin Blend Film on Flammulina velutipes

Improvement the Fresh-keeping Effect of Fresh-cut Lettuce by US-NaClO-phytic Acid

Antioxidant Effect of Dietary Fiber in the Diet of Longevity Population on C57BL/6 Mice

Improving Effect of Chitotriose Guanidine Hydrochloride on Insulin Resistance Cell Model

Metabolic Regulation and Mechanism of Multi-Component Resistant Starch on High-Sugar and High-Fat Model Mice

Effects of Rice Bran Protein on Lipid Metabolism and Its Mechanism in Rats

Effects of Three Animal Oils on Acute Gastric Mucosal Injury in Rats

The Antioxidant Activity of Total Flavonoids from Paper Mulberry Fruits in Vitro and Its Protective Effect on CCl₄-induced Brain Injury in Mice

Research Progress on Microbial Antagonist Control of Biological Preservation of Fruits and Vegetables

Application of Non-thermal Processing Technology in Hypo- or Non-allergenic Infant Formula

Research Progress on Surface-Enhanced Raman Spectroscopy Substrates for Detection of Impurities in Milk

Research Progress of Edible Film in Meat and Meat Products

Review on Nanomaterial-based Electrochemical Aptasensors for Heavy Metal Detection in Food

Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage

Characteristics of Citrus Peel Dietary Fiber and Its Application in Food

Research Progress of the Beneficial Effects of Fish Oil Supplementation on Inflammatory Aging and Related Diseases in Middle-aged and Elderly Population

Advances in Proteases Producted by Microorganisms

Science and Technology of Food Industry

Export File

Citation

Format

Content