Science and Technology of Food Industry 2023 Vol. 44 No. 20

Exploring the Taste Characteristics and ACE-inhibitory Active Mechanism of Stropharia rugosoannulata Decapeptides Based on Virtual Screening, Molecular Docking, and Molecular Interactions

Identification of A Cold-active Lipase Producing Strain, Optimization of Fermentation Conditions and Analysis of Enzymatic Properties

Screening Lactic Acid Bacteria in Traditional Sour Porridge and Analysis of Their Antioxidant Activity

Production of Cannabidiol Acid Synthase by Chassis Pichia pastoris and of Its Catalytic Activity Analysis

Synthesis of Glycolate by Bacillus subtilis through Glyoxylate Bypass Pathway

Fermented Products of Extreme Monascus and Sorghum and Its Antioxidant and Anti-inflammatory Properties

Optimization of High-yield ACE Inhibitory Peptide Fermented Milk by Response Surface Methodology and Its Texture and Flavor Characteristics

Optimization of Enzymatic Hydrolysis of Bovine Bone Marrow Protein and Its Physicochemical and Antioxidant Properties

Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of Elaeagnus mollis Oil Meal Protein

Study on Processing Optimization of Liquid Smoke and Baking in Low-Sodium Cured Pork

Optimization of Alcohol Extraction Process of Platycodon grandiflorum by Box-Behnken Design-Response Surface Method and Analysis of Whitening Activity of Alcohol Extract

Optimization of Ultrasonic-Assisted Aqueous Two-phase Extraction of Gypenosides and Its Hypoglycemic Activity

Optimization of Extraction Conditions of the Insoluble Dietary Fiber from Pomelo Peel and Its Physicochemical Properties Analysis

Study on Process Optimization and Immunomodulatory Effect of Dendrobium Huoshanense Tea

Optimization of Ultrasonic Wave and Cellulase Synergistic Extraction Technology of Total Flavonoids from Bambusae Caulis in Taeniam and Their Antioxidant Capacity in Vitro

Antioxidant Peptides Prepared by Enzymatic Hydrolysis of Whey Soy Proteins and Their Antioxidative Activities in Vitro

Optimization of the Ultrasonic Extraction Process of Acanthopanax senticosus Multiple Components Based on a Coupling Methodology of Analytic Hierarchy Process and Entropy Weight Method

Preparation and Sustained-Release Property of Chitosan Maleate Hydrogel with pH Response

Evaluation and Screening of High-quality Dumpling Flour by Mixolab

Stability and Antioxidant Activity Analysis of Buckwheat Bran Flavonoids and Preparation of Chitosan Blend Films

Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase

Study on the Application of Propylene Glycol Alginate and Pectin in Drinking Mulberry Yoghurt

Safety Risk Analysis and Prediction of Vegetable in Jiangmen City Based on Data Mining

Analysis the Volatiles and Its Aroma Contribution in Rosa Sterilis by HS-SPME and LLE-SAFE

Development of A Highly Sensitive Method for the Determination of Mineral Oil Saturated Hydrocarbons (MOSH) and Aromatic Hydrocarbons (MOAH) in Milk Powder

Discrimination of Botanical Origins for Chinese Honey According to Amino Acids Content with Chemometric Approaches

Simultaneous Determination of 76 Veterinary Drugs and Their Metabolites in Pork by QuEChERS-Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry

Visual Analysis of Dendrobium candidum Related Research Based on CiteSpace Knowledge Map and Patent Bibliometrics

Analysis of Aroma Components of Raw Pu'er Tea in Lincang City Based on Multivariate Statistical Analysis

Application of Electronic Nose for Rapid Detection of Off-flavour of Raw Pork

Effect of Bagging on Wax Components and Storage Quality of ‘Yali’ Pear

Effects of Sterilization Methods on the Changes in Fatty Acid and Volatile Compounds of Oil-impregnated Soft Canned Saury during Storage

Effect of Ultrasonic Time on Quality Characteristics and Myofibrillar Protein Structure of Beef Jerky

Isolation and Identification of Pathogen from Fresh Walnut and the Inhibition Effect of Chlorine Dioxide

Changes in Quality and Myofibrillar Protein Functional Properties of Two Kinds of Cuttlefish during Frozen Storage

Effects of Total Glycosides of Cistanche deserticola on Proliferation, Apoptosis and Expression of Wnt/β-Catenin Signaling Pathway Related Protein of HepG2 Cells

Explore the Mechanism of Shanxi Aged Vinegar on High-fat Diet-Induced Antioxidant in Rats Based on PI3K/AKT1 Pathway

Immunomodulatory Effect of Polysaccharide Extracted from Sanghuangporus baumi Mycelia in LPS-Induced RAW264.7 Macrophages

Preparation Technology and Antioxidant Activities of Different Molecular Weight Macadamia Nut Polypeptides

Research Progress of Milk-derived Blood Pressure-lowering Peptides

Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices

Research Advance of Application of Ultrasonic Treatment in Meat Processing

Research Progress on Preparation of Porous Starch and Its Application in Food Field

Research Progress in the Effect of Steam Explosion on Dietary Fiber and Its Application

Difficulties and Countermeasures in Deep Processing of Sea Cucumber Viscera

A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application

The Structure, Function, Modification Methods and Application in Food Field of Curdlan

Research on Flow Characteristics of Purified Frocto-oligosaccharide (P-FOS) Powder Based on the Particle Size

Effect of Thawing Methods on Thawing Quality of the Frozen Stripped-Walnut Kernel

Effects of Growth Period and Germination Treatment on Saponin Content of Different Bean Varieties

Effects of Wet Ball Milling on Composition, Structure and Functional Properties of Coffee Peel Insoluble Dietary Fiber

Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi

Optimization of Extraction Process, Structure Analysis and Immunological Properties of Polysaccharides from the Fruiting Body of Phellinus igniarius

Science and Technology of Food Industry

Export File

Citation

Format

Content