Science and Technology of Food Industry

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

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Current Situation Analysis and Recommendations for Microbial Indicators and Limit Requirements in the Standard of Refrigerated Cooked Rice and Wheaten Products in China
Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Ability of Kidney Bean Protein
Enlightenment of the Latest Version of the General Rules for Nutrition Labelling of Prepackaged Foods in the Food Market in China
Effect of Different Heating Temperatures and Treatment Methods on the Active Compounds and Antioxidant Activities of Ziziphus Jujuba cv. Huizao
Inhibitory Effect and Mechanism of Urease by Water-extracted Polyphenols in Dandelion
Effect of Extrusion Temperature on the Structure of High-moisture Extruded Mung Bean Protein
Selection of Amylase Producing Strain by Atmospheric and Room Temperature Plasmas and Its Enzymological Properties
Dynamic Changes and Structural Analysis of the Bacterial Community in Paocai Brine
Correlation between Volatile Flavor Components and Bacterial Population Succession during Mackerel Fermentation
Influence of Three Non-Saccharomyces Yeasts on Fermentation and Volatile Components of Italian Riesling White Wines
Antioxidant and Bacteriostatic Activities of Essential Oil from Ligustrum robustum (Rxob.) Blume
Research on the Positioning of Precision Nutrition Foods and the Current Status of Relevant Regulations and Standards
Isolation of Enterobacter hohensis 4-2-1 from Human Intestine and Its Fermentation Effect on Lycium Barbarum Polysaccharide
Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin
Optimization of Liquid Fermentation Medium Formulation of Morchella eohespera Exopolysaccharide and Its Hypoglycemic Activity in Vitro
Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester
Extraction Optimization and Its Inoxidizability and Hypoglycemic Properties in Vitro of Polysaccharide from Salvia plebeia R. Br.
Extraction Process Optimization and Antioxidant Activity of Green Tea Polysaccharides
Preparation and Physicochemical Properties of Pregelatinization-Composite Enzymatic Digestion of Rice Flour with Embryos for Infants and Children
Enzymatic Preparation of the Peptide of Cucumaria frondosa and Its Antioxidant Evaluation
Preparation and Structure Characterization of Ramulus mori Oligosaccharides Microcapsules with Antibacterial Activity
Probiotic Fermented Beverage Based on Kiwifruit Residue and Analysis of Its Nutritional Quality and Flavor
Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology
Optimization of Ultra-high Pressure Assisted Extraction of the Triterpenoids from the Ganoderma lucidum and Evaluation of Its Antioxidant Activity
Data Visual Analysis of Physicochemical Parameters of Two Batches of Frying Oil with Different Storage Time
Prediction of Interaction between Fish-derived Antifreeze Peptides and Fish Myosin by Molecular Docking
Determination of 14 Anabolic Androgenic Steroids in Animal Derived Foods by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry
Quality Evaluation of Stewed Beef Brisket with Tomato
Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province
Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea
Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi
QuEChERS-UPLC-MS/MS Method to Determination of Alternaria Toxins and Contamination Analysis in Red Date and Its Products
Preservation of Postharvest Agaricus bisporus by VC/Nisin Composite Coating
Effects of Different Film Packaging on Storage Quality and Physiological Characteristics of Pitaya
Pharmacodynamic Study of Carbon Quantum Dot on Helicobacter pylori and Prediction of Its Mechanism
Nutritional Evaluation of Walnut Protein and Its Ameliorative Effect on DSS Induced Acute Colitis in Mice
Effects of Cistanche deserticola Extract on D-Galactose-Induced Aging Model Mice
Improvement Effect of Blueberry Anthocyanin on Liver and Kidney Injury in Type 2 Diabetic Mice
Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue
Mechanism of Athelia rolfsii Polysaccharides Protect against Liver Injury in Lead-Exposed Mice via Nrf2 Signaling Pathway
Progress on Nutritional Function and High-value Utilization of Hulless Barley
Effect and Mechanism of Probiotics in Alleviating or Treating Inflammatory Bowel Disease
Antibacterial Effect of Edible (Medicinal) Fungi and Its Research Progress in Food Anticorrosion and Preservation
Research Progress on Identification and Adulteration Detection Technologies of Edible Oil
Research Progress on Extraction Technology and Functional Characteristics of Active Components from Porphyra
Research Progress on External Quality Detection and Classification Technology of Jujube Based on Machine Vision
Composition and Antioxidant Activity Analysis of Crude Polysaccharide from Ganoderma lucidum Fermented Wheat Bran
Advances in the Detection Methods of Antibiotic Residues in Honey
Research Progress on Bioactivity and Product Development of Codonopsis pilosula Polysaccharide
Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review
Research Progress on Bioactivities of Food Flavor α-Ionone
Effects of Different Drying Methods on the Sensory Quality and Physical and Chemical Properties of Apple-peach Flat Leather
Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes
Changes in the Major Chemical Constituents of Oolong Tea under Continuous Low-Speed Green-making Process
Development of the Quality Evaluation System of High Protein Recombinant Rice by Principal Component Analysis
Effect of Aqueous Phase pH and Na+ on the Stability of Microcrystalline Cellulose-Lard Pickering Emulsion
Structure and in Vitro Digestion Properties of Waxy Wheat Starch-Lipid Complexes
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