Science and Technology of Food Industry 2021 Vol. 42 No. 9

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Effects of Drying Methods on Volatile Components of Summer Green Tea

Synthesis of Nano-Aluminosilicate Zeolite Crystals and Its Adsorption Mechanism for Heavy Metals

Gelation Properties of κ-carrageenan Influenced by Resistant Dextrin

Effect of Tempering on Granule Size Distribution and Main Components of Wheat Flour

Preparation and Physicochemical Properties of Glutaric Acid Esterified κ-Carrageenan

Analysis of Aroma Components in Water Extract of Eucommia ulmoides Leaf Fermented by Different Lactobacillus Species

Physicochemical Properties and Antioxidant Activities of Different Se-proteins from Selenium-enriched Rice

Effect of the Yellowing on the Quality of Zhuyeqi Yellow Tea

Effect of Fermentation and Adding Chicken Fat on the Nutritional Properties and Flavor of Venison Jerky

Relationship Among Changes of μ-calpain, pH and Skeleton Protein and Water Holding Capacity of Post-mortem Pork

Visual Analysis of Liquor Sensory Evaluation Based on High-Dimensional Multivariate Data

Application of Polysaccharide-Based Fat Mimetics to Replace Animal Fat in Frankfurters

Inhibitory Effect and Mechanism of Ethyl p-hydroxycinnamate on Pancreatic Lipase

Production of Bacterial Cellulose Using “Yellow Water”as Medium

Isolation, Identification and Diversity of Lactic Acid Bacteria from Fermented Olive Juice in Morocco

Soluble Prokaryotic Expression, Fermentation Optimization and Purification of Recombinant Human DCD-1L

Study on Microbial Diversity in Milk of Yak and Cattle-Yak in Qinghai-Tibet Plateau Based on High-throughput Sequencing Technology

Optimization of Conditions for Biological Removal of Patulin from Apple Pomace Feed and Evaluation of Nutrients in the Feed Before and After Removal of Patulin

Effect of Dry Methods on Differential Protein of Peony Peta Based on the Analysis of Label-Free Quantitative Proteomics

Research on the Processing Technology and Quality of Brown Rice Germinated with Hydrogen-rich Water

Optimization of Noodle Formula with Soybean Powder, Pleurotus ostreatus Powder and Wheat Powder

Optimization of Mixed Fermentation Technology of Chardonnay and Cabernet Sauvignon by Response Surface Methodology

Process Optimization and Quality Analysis of Oyster Goat Yogurt

Purification and Antioxidant Properties of Anthocyanins from Jingle Lycium ruthenicum

Recovery and Characterization of Keratin from Fish Scale Collagen Extraction Residue

Optimization of Preparation Technology of Crystallized Malt by Response Surface Methodology

Optimization of Mixed Bacteria Lactic Acid Fermentation Process of Kuche Apricot and Its Fermentation Kinetics Model

Extraction of Soluble Dietary Fiber from Wheat Bran by Ultrasonic Pretreatment-Citric Acid Assisted Subcritical Water Extraction

Analysis of Fungal Contamination Risk in Pre-packaged Dried Soybean Curd Processing Line Based on High-throughput Sequencing Technology

Preparation and Properties of Zinc Oxide Nanoparticles-Alginate/Chitosan Bilayer Composite Film

Effect of Nano Titanium Dioxide on the Structure and Properties of KGM/Zein Blend Films

SPME/GC-MS Analysis of Aroma Quality of Black Tea from Different Producing Areas

Detection of Pesticide Residue Acetamiprid by SERS Based on Aptamers Regulating Carbon Dots Catalytic Reactions

Study on the Guizhou Beaded Green Tea Quality of “Jinmudan” and “Tieguanyin”

Effects of Drying Process on the Tasty Components in Stropharia rugoso-annulata

Detection of Calcium Peroxide in Flour by Methanobactin-Cu Simulated Peroxidase Method

Simultaneous Determination of 21 Bisphenol and Bisphenol Derivatives in Baijiu Contact Plastic Materials by UPLC-Q-Orbitrap High Resolution Mass Spectrometry

Soybean Origin Identification Based by Near-Infrared Spectrum Based on Principal Component Analysis and Artificial Neural Network Model

Quantitative Determination of Phosphate in Meat Products by ³¹P-Nuclear Magnetic Resonance

Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)

Changes in Grain Bulk Properties of Japonica Paddy in a Warehouse and Processing Quality during Lower Temperature Storage

Effect of Garlic Extract on Preservation of Fresh Raspberry

Effect of Flammulina velutipes Extract Rich in Ergothioneine on the Quality of Frozen Pork Patties

Effects of Different Freezing Methods on the Quality of Synechogobius hasta

Protective Effect and Mechanism of Royal Jelly Acid on Liver Injury Induced by Con A in Rats

Effects of Hemp Seed Oil and Cannabidiol on Behavior and Inflammation in Depression Model Mice

Effects of Different Processing Methods of Soybean Silk Protein on Lipid-lowering Efficacy of Hyperlipidemia Mice

Chemical Constituents and Antioxidant Activities in Vitro of Ganoderma leucocontextum

Analysis and Assessment of Nutritional Components of Passion Fruits Juice

Research Progress of L-carnitine Content in Food and Its Determination Method

Extraction, Isolation and Purification of Seaweed Polysaccharide and Its Application in Food Industry

A Review of Collagen Peptides in Preventing Osteoporosis and Its Mechanism

Research Progress of Houttuynia cordata Polysaccharide

Research Progress on Physiological Activity and Mechanism of Lactoferrin

Application Progress of Exogenous Enzymes in Deep Processing of Tea

Research Progress on the Sterilization Mechanism of Pulse Light and Its Efficacy on the Meat Foods

Research Progress on Relationship and Mechanism between Microbial Diversity and Flavor Development in Traditional Fermented Foods

Research Progress of Potato Food