Science and Technology of Food Industry 2022 Vol. 43 No. 7

Effects of Lactic Acid Bacteria Fermentation on the Active Components, Antioxidant Activity and Enzymes on Hypoglycemic Activity in Vitro of Acanthopanax senticosus Leaves

Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production

Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup

Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea

Optimization and Characterization of Microwave-assisted Enzymatic Extraction of Soluble Dietary Fiber from Anli Fruit Pomace

Optimization of the Formula of Choerospondias axillaris Compound Gel Jelly

Optimization of Preparation Process for Nanostructured Lipid Carrier of CBD Broad-Spectrum Oil by Response Surface Methodology

Non-targeted Metabolomics Analysis of the Effects of Arabinogalactan on the Metabolites of Akkermansia muciniphila

Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities

Optimization of Ultrafiltration Process of Yellow Serofluid by Response Surface Methodology and Its Metabolomics Analysis

Optimization of Second Distillation Process of Nongxiang Cude Baijiu by Response Surface Methodology

Optimization of Germination Process of Isothiocyanate Enrichment in Broccoli Sprouts by Response Surface Methodology

Optimization of Extraction Process of Schisandra chinensis Polysaccharide and Analysis of Its Inhibitory Activity Against α-Glucosidase

Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage

Degradation of Imidacloprid，Acetamiprid and Triazophos in Aqueous Solution by Dielectric Barrier Discharge Low-Temperature Plasma

Determination of Soluble Sugar and Organic Acid Components and Evaluation of Taste Quality of 11 Main Cultivars of Lentinula edodes

Fluorescence Detection of Vanillin by Copper Doped Carbon Quantum Dots

Taste-Characteristic Attributes and Related Contribution Compounds of White Tea

Difference Analysis and Quality Evaluation of Camellia oleifera Seed Oil Produced in Guizhou by Different Preparation Methods

Determination of Amylose and Amylopectin Contents in Yam and Taros by Dual-Wavelength Spectrophotometry

Analysis and Evaluation of Protein and Amino Acid Nutrition of Three Common Oysters in Beibu Gulf

Empirical Analysis of QuEChERS Method for New Risks of Polycyclic Aromatic Hydrocarbons in Spirulina

Aroma Comparison of Passion Beer Fermented by Different Yeasts Based on Headspace Phase-ion Mobility Spectroscopy Technology

Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages

The Quality Changes of Two Fermented Sausages under Different Storage Temperatures and the Establishment of Prediction Models for Their Shelf Life

Food 3D Printing Technology and Application in Modern Food Industry：A Review

Effects of Freezing and Thawing Cycles on Quality and Processing Characteristics of Surimi

Hypoglycemic Effects of Polysaccharide from Dolichos lablab L. via Hypothalamic-Pituitary-Adrenal Axis

Analysis of Antioxidant Capacity and Active Components of Huangjiu Fermented with Hovenia dulcis Thunb

Protective Effect of EGCG on Hydrogen Peroxide-induced Apoptosis of Human Cardiomyocyte via Regulating miR-16-5p/AOC1 Axis

Study on in Vitro Stability and Antioxidant Activity of ACE Inhibitory Peptide from Gracilaria lemaneiformis

Physiological Function and Utilization of Main Components of Acorn Shell

Research Progress in the Components and Functional Characteristics of Caulerpa lentillifera

Review on the Effect of Non-thermal Processing Technologies on the Bioavailability of Carotenoids in Fruits and Vegetables

Review on Degradation Technology of Polymeric Proanthocyanidin

Research Progress on the Relationship between Short-chain Fatty Acids Metabolized by Intestinal Flora and Depression

Effects of Five Shucking Methods on Efficiency and Quality of Oyster

Research Progress on the Film-forming Mechanism and Characteristics of Chitosan-based Composite Membranes

The Antibacterial Effect of Plant-originated Essential Oils on Food Preservation and Its Application on Packaging

Research Progress of Triterpene Saponins Against Obesity and Their Action Mechanism

Research Progress on Chemical Constituents and Biological Activities of Stems and Leaves of Potato

Application Progress of Hyperspectral Imaging Technology in Rapid Detection of Microbial Contamination in Animal Derived Food

Research Progress on Biotransformation of Lactic Acid Bacteria on Active Ingredients from Homologous Plants of Medicine and Food

Correlation between Antioxidant Activity and Structure and Amino Acid Composition of Protease Hydrolysates from Mung Bean

Analysis on Quality Properties of Different Varieties of Potato Flour

Identification of Antioxidant Components and Tyrosinase Specific Inhibitors from Osmanthus fragrans Flower by Using Online UPLC-ABTS⁺·-assay and UF- LC-MS Technology

Quality Change of Crayfish (Procambarus clarkii) Tail during Frying

Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour

Comparison of Gel Quality of Shrimp Surimi of Different Shrimp Varieties

Science and Technology of Food Industry

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