Science and Technology of Food Industry 2023 Vol. 44 No. 8

column

Select articles

“The full text download”

A Review of the Mechanism of Probiotics Controlling Obesity through Intestinal Flora

Differences in the Composition of Flavor Compounds of Nongxiangxing Baijiu Brewed from Different Varieties of Sorghum and Its Influencing Factors

Separation, Purification and Antioxidant Activity of Selenium Polysaccharide from Selenium-enriched Grapes

Effects of Polysaccharide Hydrocolloids on Dough Characteristics of Quick-frozen Raw-dough Sticks and the Quality of Deep-fried Dough Sticks

Screening of an Alcohol Tolerant and High-yield L-lactic Acid Strain and Optimization of Culture Medium

Antifungal Activity of Bacillus Fermentation Broth，and Gene Cloning, Prokaryotic Expression of Endoglucanase

Enhanced Fatty Acid Production by Addition of Exogenous Oil in Mucor circinelloides

Screening of Superior Lactic Acid Bacteria in Persimmon Vinegar Broth and Analysis of Its Tolerance and Function

Research Progress of Spectral Nondestructive Testing Technology in Traceability of Agricultural Products

Effects of Mixed Fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on Volatile Flavor Compounds of Jujube Wine

Probiotic Properties of Lactic Acid Bacteria Quenching Quorum-sensing of Vibrio parahaemolyticus

Indentification of Fungal Community and Changes of Metabolite in Mildew Liupao Tea

Process Optimization and Functional Properties of Peony Seeds Protein

Optimize the Instantaneous High Temperature Sterilization Process of Ilex kudingcha Based on Multiple Index Analysis

Isolation and Identification of Ellagic Acid from Rosa roxburghii Tratt and Its Optimization of Extraction Process

Optimization and Quality Comparison of Low Temperature Vacuum Fried Pueraria thomsonii Crisp Chips

Optimization of Ultrasound-Assisted Extraction of Ilex latifolia Thunb. Polysaccharide and Its Effect on the Inhibitory Activity of Xanthine Oxidase

Optimization of Extraction Technology, Structure Characterization and Antioxidant Activity of Polysaccharide from Hibiseus manihot L.

Optimization of Preparation Process and Quality Evaluation of Scomberomorus niphonius Visceral Antioxidant Peptide Effervescent Tablets by Response Surface Method

Optimization of Carrot Color Preserving Technology in Industrial Production of Fish Flavored Shredded Pork

Ultrasound-Assisted Extraction of Anthocyanins from Aronia melanocarpa with Acidic Natural Deep Eutectic Solvents and Its Stability and Antioxidant Activity

Metabolomics Analysis of Metabolite Differences during the Storage Process of Laba Garlic Based on Machine Learning

Enzymatic Preparation of Corn Protein Hydrolysate and Its Alleviating Effect on Colitis

Determination of Monosaccharide Composition and Content of Polysaccharide in Whey Protein Sports Nutrition Powder by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

Evaluation of Brewing Suitability Quality of Different Guizhou He Varieties Based on Principal Component Analysis and Cluster Analysis

Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV

Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour

Comprehensive Evaluation of ''Renong No.1'' Phyllanthus Emblica L. Quality Based on Principal Component Analysis

Rapid Quantitative Detection of Bound and Free Phenolic Contents in Rice Bran by Using Fourier Transform Near Infrared Spectroscopy

Determination of Hyaluronic Acid in Dairy Products by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry

Quality Analysis and Comprehensive Evaluation of Cistanche deserticola from Different Origins in China

Research on the Requirements of the Flavor Liquor Daqu for the Wheat Raw Material Quality

An Interlaboratory Method Applicability Study of GB 4789.40-2016 and ISO 22964:2017 for the Detection of Cronobacter spp. in Powdered Infant Formula

Inhibitory Effect of Low Temperature Plasma-Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry

Effect of Theaflavins-Soy Protein Isolate Complex Coating on the Quality of Lentinus edodes

Changes of Polyphenol and Flavonoid Contents and Antioxidant Activities of Five Edible Flowers during Simulated Digestion in Vitro

Optimization of Fermentation Technology of Integrated Fruit and Vegetable Enzyme and Evaluation of Its Function of Nourishing Bowel and Defecating

Immunity Enhancement Activity and Mechanism of Ganoderma lucidum-Panax quiquefolium L.-Cordyceps sinensis compound Based on Network Pharmacology

Antioxidant Activity and Tyrosinase Inhibitory Activity of Three Phenolic Compounds from Quezui Tea

Optimization of Fermentation Technology and Evaluation of Regulating Immune Function of Ginseng and Wolfberry Fermentation Liquid

Research Progress on the Application of in Vitro Digestion Model in Nutritional Active Substances of Aquatic Products

Research Progress on Preparation, Structure Identification and Bioactivity of β-Glucooligosaccharides

Application and Research Progress of Glucosamine in Health Food

Advances in the Effect and Mechanism of Electron Beam Irradiation on Microorganisms and Meat Quality

Research Progress on the Application of Edible Coating Preservation Technology in Chilled Meat

Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea

Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application

Progress on Enzymatic Properties and Gene Structure of Bile Salt Hydrolase

Current Situation, Problem Analysis and Prospect of Health Food Standardization in China Based on High Quality Development

Research Progress on Alkaloids as Emerging Potential Risk Factors for Food Safety

A Review of Egg Freshness Evaluation, Influence Factors and Preservation

Chinese Human Milk Omics: Cohort Study and Industrial Application

Quality Changes of Yogurt Fermented by Selenium-enriched Lactic Acid Bacteria during Storage

Evaluation and Analysis of Juice Quality of Orah mandarin with Different Harvest Maturity

Effects of Red Pitaya Replacing Part of Fat on Physicochemical Properties of Protein and Lipid Oxidation of Sausage

Effect of Fatty Acid Unsaturation on Gel Properties of Hairtail Myosin

Effects of Ten Fungal Polysaccharides on Fermentation Characteristics of Yoghurt Starter

Analysis of Differentially Expressed Metabolites of Fresh and Dried Wolfberry Fruit in Ningxia Based on UPLC-QE-Orbitrap-MS

Effect of Natural Air-drying on the Quality and Flavor of Raw Mustard Roots