Science and Technology of Food Industry

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

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Optimization of Enzymatic Hydrolysis Process and Activity of ACE Inhibitory Peptides from Selenium-rich Moringa oleifera Leaves Protein
Making Roasted Mutton Colourimetric Card Based on Machine Vision Technology
Optimization and Recombinant Expression of Antimicrobial Peptide Molluscidin in Pichia pastoris and Its Antibacterial Activity
Antibacterial Activity and Stability of Polysaccharides from Meitan White Tea on Staphylococcus aureus
Study on the Antibacterial Effects of Saponin from Different Sources on Common Food-borne Pathogens
Effect of Cold Plasma on Microbial Community in Cold Storage Room for Fruits and Vegetables
Construction and Bioinformatics Analysis of TRPV4 Prokaryotic Expression Purification System
Optimization of Supercritical CO2 Extraction Process and Analysis of Physicochemical Properties of Coffee Essential Oil
Optimization of Aqueous Two-phase Extraction Technology of Total Flavonoids from the Flowers of Camellia chrysantha and Analysis of Its Antioxidant Activity
Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity
Optimize the Ultrasonic-assisted Extraction Process for Total Triterpenoids from Lavandula angustifolia and Its Antioxidant Activity in Vitro
Antioxidant and Anti-bacteria Effects of Acetylated Taraxacum mongolicum Polysaccharide
Optimization of Extraction Process of Polysaccharides from Plumeria rubra L.cv. Acutifolia and Evaluation of Biological Activity
Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets
Optimization of High Pressure Stewing Process of Rabbit Soup by Fuzzy Mathematics Combined with Response Surface Methodology
Response Surface Optimization of Mesona Microwave Intermittent-Hot Air Combined Drying Process and Its Effect on Mesona Gel Quality
Optimization of Fermentation Process for Water-soluble Polysaccharides and Antioxidant Activity of Polygonatum odoratum Fermentated by Bacillus subtilis LY-05
Optimization of the Technology for Preparing Salty Wheat Gluten Protein Hydrolysate by Compound Enzyme Method
Distribution of Pesticide Residue in Mango Fruits and Chronic Dietary Risk
Comparative Analysis of Milk Components in Dairy Meade, Small-Tailed Han and Crossbred Offspring
Preparation of Kiwifruit Biomass Carbon Dots by Microwave Method and Application of Fe3+ Detection in Honeysuckle
Determination of Arabinose, Galactose, Mannose, Glucose, Ribose and Lactose in Yellow Rice Wine by Ion Chromatography-Integral Pulsed Amperometric Detection
Functional Components and Structural Characteristics of Soybean Dreg Polysaccharides Fermented by Neurospora crassa
Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
Detection of Pork-Derived Ingredients Based on Real-time Quantitative PCR
Quality Evaluation of 4 Main Mulberry Leaf Varieties in Shaanxi
Traceability Technology of Milk Origin Based on Stable Isotope and Mineral Elements
Analysis on the Difference of Flavor Precursors of Daqingshan Goat Meat in Different Feeding Environments, Ages and Cuts
Study on the Effect of Compound Improver on the Quality of Onion Paste Nang
Study on Preparation of Compound Natural Preservative and Its Effect on Preservation of Sauropus androgynus(L.) Merr.
Optimize the Preservation Effect of Mint, Clove and Chitosan on Fresh-cut Apple by Response Surface Methodology
Influence of Different Storage Conditions on Quality of Germinated Parboiled Rice
Effects of Ultra-high Static Pressure and in Vitro Digestion on Phenolics, Antioxidant Activity and Structure from Sesame
Effects of Free Phenolics from Lycopus lucidus Turcz. on Apoptosis, Cell Cycle and Inflammatory Factors in CCl4 Induced Hepatocyte Injury
Synergistic Moderating Effects of L-Theanine and EGCG for the Prevention of Obesity and Hypercholesterolemia
Effect of Irradiated Process on Anti-fatigue Activity of Inonotus obliquus Polysaccharide
Effect of Rosa roxburghii Wine on Lipid Metabolism Disorders in High Fat-induced Obese Mice
Effect of Ginsenoside Rb1 on the Disorder of Glucose and Lipid Metabolism in Type 2 Diabetic Mice
Mechanism of Astragalus-Ligustrum lucidum in the Treatment of Immunodeficiency Diseases Based on Network Pharmacology and Molecular Docking
Application Progress of Probiotics in Functional Food in China
Research Progress in the Extraction and Rapid Determination of Inorganic Arsenic in Food
Volatile Composition and Antioxidant Activity of Torreya grandis Hydrosols
Research Progress of Soybean Protein Hydrogels
Research Progress in Analytical Methods for Structures of Phytogenic Polysaccharides
Application of Metal-Organic Frameworks as Mimic Enzymes in Biochemical Analysis
Research Progress of Fabrication of Nano-Cellulose and Its Application in Food Packaging Materials
Research Progress on the Classification, Function and Application of Pectin in Food Industry
Research Progress on Extraction and Functional Activity of Sea Buckthorn Protein and Polypeptides
Research Progress on the Application of Functional Starter Culture in Fermented Sausage
Temporal-Spatial Property of Small Molecular Sugars and Its Applications in the Processing and Storage of Sugar-Rich Foods: A Review
Research Progress on the Mechanism of Plant Polyphenols of Alleviating Exercise Fatigue
Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls
Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities
Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles
Effects of the Extract of Gnaphalium affine on the Oxidation and Structure of Myofibrillar Protein Induced by ·OH
Extraction, Purification, Identification of A-type Procyanidine from Litchi Fruitlet and Its Antioxidant Activity
Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying
Study on the Effect of Sea Buckthorn on the Flavor and Consumer Acceptance of Lactobacillus Fermented Milk
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