Science and Technology of Food Industry 2022 Vol. 43 No. 24

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Research Progress on the Quality Improvement and Hypoglycemic Mechanism of Multi-grain Bread Fermented by Lactic Acid Bacteria

Effects of Different Drying Methods on Physicochemical and Functional Properties of Egg White Protein

Research and Application Progress of the Active Metabolites of Probiotics

Effects of Transglutaminase on Gel Properties of Buckwheat Protein Isolate

Isolation, Purification and Characterization of Ethyl Earbamate Degrading Enzyme from Metschnikowia and Its Effect on Wine Aroma

Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa

Screening and Enzymatic-producing Study of Chitin Deacetylase Producing Bacteria-Lysinibacillus sp.

Analysis of Active Components and Antioxidant Activity of Lactobacillus casei Fermented Euryales ferox Supernatant

High Density Culture Process and Growth Kinetics of Flavor Yeast A10-2

Effects of Two-Bacteria Fermentation on Physical, Chemical Properties and Flavor of Danpness-eliminating Decoction

Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar

Development of Sandwich and Competitive ELISA Formats to Determine Soybean Allergen: Evaluation of Their Performance to Detect Soy in Processed Food

Modulatory Effect of Polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp on Gut Microbiota in Mice

Optimization of Enzymatic Hydrolysis Process of Pueraria Protein by Response Surface Methodology and Its Antioxidant Properties in Vitro

Effect of Different Water-retention Agents and Marination Methods on the Water-holding Capacity of Microwave Spicy Chicken Wings

Effects of Different Yeasts on Texture and Flavor of Sweet Potato Bread

Optimization of Activated Carbon Decolorization Process of Water- and Alkali-Extracted Polysaccharides from Cordyceps taii

Response Surface Optimization of the Preparation Process of Compound Yogurt with Cistanche deserticola and Jujube and Evaluation of the Antioxidant Activity of Compound Yogurt with Biosensors

Optimization of the Curing Process of Large Yellow Croaker Roe

Influence of Two Frying Methods on the Quality and Flavor of Hairtail

Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Eggplant Peel and Its Hypoglycemic Effect

Antioxidant Activity and Pyrolysis Properties of Lignin Extracted from Camellia oleifera Shell by Deep Eutectic Solvents (DES)

Effects of Chitosan/EGCG@MNPs Nanocomposite Packaging on Preservation of Blueberries Stored at Low Temperature and Normal Temperature

Establishment of Ion Chromatography-Pulse Amperometric Method for Simultaneous Determination of Sucrase and Inulinase Activity

Analysis on the Difference of Quality and Mineral Elements Among Jinmudan Oolong Tea

Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum

Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing

Comprehensive Nutritional Evaluation and Essential Oil Type Analysis of 14 Purple Perilla frutescens Lines

Research of 8 Non-Camellia Teas on AGEs Inhibitory Ability and Their Mechanisms

Determination of 20 Kinds of Cephalosporins Residues in Animal Derived Food by QuEChERS-LC-MS/MS with Isotope Internal Standards Method

Effects of Hydrogen Sulfide on Storage Quality of Postharvest Banana Fruits (Musa ABB Pisang Awak)

Muscle Quality of Sword Prawn (Parapenaeopsis hardwickii) during Cold Storage Based on Changes of Endogenous Enzyme Activity

Antifungal Ability of DNA-AgNCs under Molecular Crowding and Its Application in Citrus Preservation

Melatonin Regulates Reactive Oxygen Species Metabolism to Induce Resistance to Black Spot of Postharvest Apricot Fruit

Effect of Chickpea Flour on Noodle Quality and Glycemic Index

Improvement Effect of Mussel Polysaccharide α-D-Glucan on Non-Alcoholic Fatty Liver Apolipoprotein E Knockout Mice Induced by High Fat Diet

Effects of Anthocyanins from Opuntia ficus-indica on Gut Microbiota and Metabolites SCFAs Based on Fermentation in Vitro

Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough

Hypoglycemic Effect of Flavonoid Extract from Lonicera japonica Thunb.

Strategies for Improving the Ability of Innovation and Entrepreneurship of College Students Majoring in Food Science and Engineering for Universities in Ethnic Region—Taking Yanbian Universtiy as An Example

Application Research Progress of Intestinal Organoids in Nutrient Absorption

Research Progress on Isolation, Purification and Pharmacological Activities of Dendrobium officinale Polysaccharide

Research Progress on Stress-Inducing Factors and Their Effects on the Live Transportation of Shrimp

Research Progress of Short-Chain Fatty Acids and Its Regulation of Intestinal Inflammation

Research Progress on Embedding Flaxseed Oil in Emulsion System

Effects of Salt Marinating on Chicken Quality and Structure Characteristics, Function Characteristics of Chicken Myofibrin Protein

Research Progress on Methionine Sulfoxide Reductase and Its Regulation on the Adversity Stress of Fruit and Vegetable

Research Progress on Physiological Activity, Antibacterial Mechanism of Plant Polyphenols and Its Application in Food Preservation

Research Progress of Current Situation of Sarcopenia and the Preventive Effect of Protein on It

Progress on Sensory Quality and Chemical Composition of Kombucha

Research Progress on Preparation, Separation, Purification and Structure-Function Relationship of Marine Bioactive Peptides

Recent Progress of Delivery Systems Based on Cyclodextrin and Its Derivatives in Food Industry

Removal of Arsenic from Kelp Polysaccharide by MIL-88A Functionalized Polyurethane

Effects of Drying Methods on the Quality of Dried Kiwifruit

Separation of Mori fructus Polysaccharides and Screening of Bioactive Fractions Based on Membrane Technology

Comparison on Main Flavoring Substances in New Shoots of Large Leaf Tea Cultivars with Different Varieties and Tenderness Based on Multivariate Statistical Analysis

Separation of Four Flavonoid Glycosides from Hydrocotyle sibthorpioides Lam. by High-speed Counter-current Chromatography