Science and Technology of Food Industry 2022 Vol. 43 No. 21

Optimization of Conditions for Removing Ochratoxin A from Wheat Bran by Biological Fermentation and Evaluation of Volatile Flavor Substances before and after Fermentation

Antagonistic Bacteria of Bacillus subtilis: Screening, Identification and Antibacterial Substance Characterizing

A Newly Isolated of Thermophilic Cyanobacterium and the Stability of Its Phycocyanin

Optimization of IgG Enrichment Process in Bovine Colostrum Whey by Microfiltration-Ultrafiltration Combined Technology

Optimization of Lyophilized Protective Agent Formulation of Lactobacillus casei LTL1361 Based on Artificial Neural Network Coupled Genetic Algorithm (BP-GA)

Optimization of Ultra-high Pressure Extraction and the Antioxidant Activity of Anthocyanins from Blueberry Pomace

Optimization of Preparation Technology and in Vitro Digestion Analysis of Hydrolysates Origin from by-Products of Mandarin Fish

Study of Lacticaseibacillus rhamnosus MP108 on Alleviating Bacterial Diarrhea

Process Optimization and Functional Study of Enzymatic Preparation of Corn Husk Dietary Fiber

Effects of Ratios between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams

Preparation and Antioxidant Activity Analysis of Hydrolyzed Peptides from Eucommia ulmoides Seed Meal

Formulation, Characterization and Pharmacokinetic Studies of Pinus koraiensis Nuts Oil Based Coenzyme Q₁₀ Loaded Nanoemulsion

Optimization Extraction of Pectin from Ganzhou Navel Orange Peel and Investigation of Its Physicochemical Properties and Biological Activities before and after Modification

Optimization of Cryoprotectants Complexed with Xylo-oligosaccharides and Its Effects on the Properties of Bifidobacterium Microcapsules

Extraction Process Optimization，Purification and Characterization Analysis of Glycoprotein from the Mucus of Chinese Giant Salamander

Optimization of the Ratio of Sodium Carboxymethyl Cellulose, Sodium Alginate and Guar Gum in Ternary Mixed Film and Performance Analysis of the Film

Quality Analysis and Evaluation Standard Construction of Fresh Goji (Lycium barbarum L.) Pulp

A Review of Methods and Progress in Highly Efficient Screening of Antimicrobial Peptides from Natural Products

Evaluating the Effects of Different Drying Methods on the Bioactive Components and Antioxidant Activities of Ziziphi Spinosae Semen Based on ¹H NMR and GC-MS Approach

Detection for Different Adulterants of Ziziphi Spinosae Semen Based on Near Infrared Spectroscopy

Simultaneous Determination of 9 Mycotoxins in Fruits by Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry

Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)

Comparison of Nutritional Components and Flavor Substances of Different Muscle Parts of Three Kinds of Tuna Species

Analysis of Domestic Research Status of Huangjiu Based on Literature Measurement

Studied on Detection Methods and Changes of Polycyclic Aromatic Hydrocarbons in Instant Roasted Fish with Different Processes

Establishment of TaqMan Real-time PCR Method for Detection of Wild Rice Derived Ingredients

Effects of Nitric Oxide on Storage Quality and Microstructure of Seedless White Grape Stem

Research Progress on the Mechanism of Freeze-drying Affecting the Fermentation Activity of Lactic Acid Bacteria

Effect of Exogenous Putrescine (Put) Treatments on Postharvest Chilling Injury and Reactive Oxygen Metabolism of Yellow Melon Fruits

Effect of Simulate Transportation Vibration on the Storage Quality of Lycium barbarum Fruit

Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

Composition Analysis, Anticancer and Immune Activities of Polysaccharides from Poria cocos Residues in Vitro

Activity Evaluation of Alcohol Extract of Ginseng-Clove in Inhibiting Lipid Synthesis of Mortierella alpina

Application of High Amylose Maize Starch in Food, Food Material and Health Product

Research Progress on the Improvement Effect and Mechanism of Probiotics on Colorectal Cancer

Research Progress on Preservation Technology of Ziziphus jujuba Mill. cv. Dongzao

Advance in Structure and Bioactivities of Plant Extracellular Vesicles and Its Application in Food and Drug Industry

Research Progress on New Food Raw Materials for Seven Seed Oils

Research Progress on Plant Functional Polysaccharides and Its Application

Analysis on the Effects of Grafting on Tea Plant Metabolites Based on Targeted Metabolomics

Research Progress of Constructing Selenium Nanoparticles by Polysaccharide Carriers and Their Application in Anti-tumor

Research Progress on CRISPR-Cas9 Technology to Modify Lactobacillus

Research Progress on the Application of High Pressure Carbon Dioxide in Meat Pasteurization and Preservation

Research Progress on Preparation and Application of Starch Nanoparticles

Effects of Microwave Treatment Time on the Quality of Soybean High-temperature Defatted Soybean Meal

Effects of Different Cooking Methods on the Quality of Quinoa Sauce

Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation

Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

Effect of Propylene Glycol Alginate on Storage Stability and Baking Properties of Frozen Whole Wheat Flour Dough

Identification and Screening of Bacteriocin-producing Lactobacillus plantarum and Its Effects on Preservation of Large Yellow Croaker

Influences of Marketing Age and Gender on the Meat Quality of Slaughtered Bearded Chickens

Science and Technology of Food Industry

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