Science and Technology of Food Industry 2023 Vol. 44 No. 22

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Optimization of Ultrasound-Assisted Alkali Alcohol Extraction and Macroporous Resin Purification of Ferulic Acid from Corn Husk

Effects of Poultry, Rabbit Meat and Fish Addition on Quality Attributes of Sichuan Sausages

Isolation, Purification and Crystallization of Restriction Enzyme Bsa I and Its Preparation of Seleno-derived Derivatives

Characteristics of Growth and Metabolism of Thermoascus aurantiacus QH-1 Derived Hongxinqu

Synergistic Effect of EGCG and Isorhamnetin on CellularAntioxidant Activity

Recombinant Expression and Characterization of A Novel Cold-Adapted β-Galactosidase from Paenibacillus polymyxa

Optimization of Extraction Process of Elaeagnus angustifolia Flower Polysaccharide and Its Proliferation on Probiotic

Isolation and Identification of Pediococcus lactis in Human Intestinal Tract and Its Performance Analysis of Fermented Goji Berry Juice

Dual-directional Regulation of Tea Polyphenols on the Growth of Lactobacillus plantarum, Staphylococcus aureus, and Escherichia coli

Effect and Process Conditions of Cold Plasma Combined withL-Glutamic Acid and Salt Stress on Germination and Enrichment ofγ-Aminobutyric Acid in Adzuki Bean

Effects of Organic Acids on the Extraction and Properties ofAcid-soluble Collagen from Tilapia Skin

Study on the Optimization of the Formula of Potato Scone andIts Texture Characteristics

One-step Preparation and Characterization of Water-dispersible Astaxanthin Emulsion by Tween-20 under Ultrasonic Condition

Effects of Ultrafine Grinding Pretreatment on Physicochemical Properties of Alkali- and Water-Extracted Wheat Bran Polysaccharides

Optimization of Extraction Process of Polysaccharide from Black Corn Kernel by Response Surface Method and Analysis of Its Antioxidant Activity

Preparation and Characterization of Gummies Loaded with Melatonin and Lycium barbarum L.

Preparation of Peppermint Oil/β-CD Inclusion by High-speed Shearing with Process Optimization Using ResponseSurface Methodology

Optimization of Solanum lyratum Crude Polysaccharide Extraction Process Using Response Surface Methodology and Analysis ofIts In Vitro Antioxidant Activity

Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle

Analysis on the Nutritional Components and Texture Characteristics of Prefabricated Grilled Fish with Different Fish Species

Analysis of Nutritional Components, Active Components and Polysaccharide Properties of Phellinus igniarius

Nondestructive Near-infrared Identification of Hawthorn Fruit Cultivars Based on Natural Language Processing

Components, Processing Characteristics and Aroma of Xinjiang Qiamagu (Brassica rapa L.) Powder Prepared by Different Drying Methods

Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran

Composition Analysis of Sargassum Fusiforme in Different Marine Areas and Antioxidant Activity of Polysaccharides

Effects of Extrusion on Nutritional Quality and Physicochemical Properties of Multigrain Meal Replacement Powder

Assay on Sugars, Acid and Polyphenols of Red Fuji Apple in Chinese Main Production Area and Models of Reginal Authenticate

Analysis of Flavor Quality of Two Cherry Tomatoes After Refrigeration

Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices

Effects of Different Thawing Methods on the Quality of Micropterus salmoides at Room Temperature

Effect of Chitosan Coating with Different Molecular Weights on the Storage Quality of Postharvest Passion Fruit (Passiflora edulis Sims)

Ameliorative Effect of D-α-Tocopherol Acetate Complexes on D-Galactose-Induced Aging in Mice

Enhancement of Innate Immune Function in Mice by Bifidobacterium bifidum FL-228.1

Research Progress on the Formation Mechanism of Protein/Essential Oil-based Composite Films and Application in Food Preservation

Progress in the Application and Scheme of the Ketogenic Diet in the Treatment of Metabolic Diseases

Study on the Interaction Process between Rape Bee Pollen Polyphenols and Pancreatic Lipase by Ultraviolet andFluorescence Spectroscopy

Advance on the Application of Magnetic Field-assisted Freezing Technology in Food

Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage

Research Progress in the Application of Proteomics andMetabolomics in Bee Products

Research Progress of Functional Enzymes inTraditional Fermented Food

Advances in the Study of Natural Product Polysaccharides for the Relief of Depression and Their Mechanisms

Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef

Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues

Effects of Removing Endogenous Proteins with Different Solubility on the Physicochemical Properties of Early Indica Rice Flour

Modification of Chitosan-Pectin Beads Adsorbent and Its Application for the Removal of Pb (II) from C-phycocyanin

Effects of Tea Residue Extracts with Different Molecular Weight on the Pasting Characteristics of Potato Starch

Preparation and Characterization of Silkworm Pupa SourcePeptide-zinc Nanoparticles

Effect of Ultrasonic Treatment on Vitis vinifera L. Cell Wall Pectin Components