Science and Technology of Food Industry

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

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Extraction of soybean isoflavone from byproducts of enzyme- assisted alcohol leaching soybean oil and its activity of anticancer
Study on the preparation of BSA- flavonols nanoparticles and its antioxidant activity
Polysaccharides extraction from residue of Epimedium and its antioxidant activity evaluation
Correlational research of rice qualities after vacuum drying- atmosphere pressure tempering
Study on the ultrahigh pressure inactivation kinetics of pork superoxide dismutase
Lipase- catalyzed synthesis of starch stearate in ionic liquids and its rheological properties
Effect of introducing hydrophobic amino acids residues on the thermostability of family GH11 xylanases
Identification of main pathogenic fungus from post- harvest “Saimaiti”apricot fruits
Study on the cloning and prokaryotic soluble expression of Lipase gene Lip2 of high- yield isoamyl acetate strain
Effect of tricholoma matsutake polysaccharide on the fermentation characteristics of lactic acid bacteria and the texture of yogurt
Separation and identification of endophytic bacteria strains and its increase effect in the production process of black garlic
Effect of Lactobacillus Plantarum on the deacification of kiwifruit wine
Optimization of fermentation conditions of a strain of filamentous fungus producing chitin deacetylase
Study on fermentation of papaya vinegar with immobilized acetobacter aceti
Propionibacteria fermentation and preliminary exploration on purification of the bacteriocin
Precise control strategy of phosphate to enhance the cell growth and the efficiency of product synthesis in Escherichia coli
Study on the hydrolyzing technologies of basic flavoring materials from Parastichopus californicus
Optimization of ultrasonic- microwave synergistic extraction of polyphenol from Canarium album by response surface methodology
Research of the brewing technology of semi-dry crisp pear wine
Optimization of supercritical CO2 extraction of blueberry anthocyanins using response surface methodology
Ultrasonic- assisted anionic and cationic surfactant systems extraction of total flavonoids from Ampelopsis grossedentata
Optimization of enzymatic hydrolysis conditions for myofibrillar protein of chicken breast by response surface methodology
Optimization of ultrasonic extraction of flavonoids from Moringa stenopetala leaves and their antioxidant activities
Research of preparation of red bean peptides by ultrasonic- assisted enzymatic hydrolysis and antioxidative activity
Preparation of yogurt soybean milk ice cream fermented by kefir
Aqueous two phase system based on[C4mim]BF4/ Mg SO4 for isolation of total flavonoids from Cynomorium Songaricum and its antioxidation activity analysis
Extraction of alkaloids and glucosinolates from Maca and stability in Maca liquor
Study on microwave- assisted extraction technology of β-carotenoid from Dunaliella salina
Carboxymethyl modification of Auricularia polytricha polysaccharide
Study on the middle experiment technology of pulse pressure processing of pidan
Study of production process and sterilization technology of grilled squid
Optimization of extraction conditions and analysis of physicochemical property of pectin from Akebia trifoliata peel
Extraction and antioxidant activities of anthocyanins from purple wheat bran
Analysis of airflow charateristicin tunnel- type drying chamber of dried noodles
Effect of acetylated distarch phosphate on stability of porcupine liver sauce
Studies of several kinds of additives on water- holding capacity of Penaeus vannamei
Difference of organic acids in ripen berry of wine grape( Cabernet Sauvignon) among production regions
Determination of the inorganic elements in jujube fruits cultivated in different regions by microwave digestion and ICP- AES method
Study on the correlation between sensory evaluation and instrumental analysis for salted eggs texture
Determination of tryptophan and its three metabolites in mice brain tissue by LC- MS / MS
Simultaneous determination of 23 elements in linden honey by microwave digestion- inductively coupled plasma mass spectrometry method
Analysis and homology modeling of coffee- bean α- galactosidase
Effect of ultraviolet irradiation on the nutritional quality of fresh- cut apples
Effect of short- term starvation on the muscle quality of the pre- harvest carassius auratus
Dynamic models of Lingzao VC content changes during storage at different storage temperatures
Effect of UV- C irradiation on nutritive qualities and antioxidant activity of postharvest hawthorn fruit
Effect of UV- C irradiation on quality and microbial characteristics of Agaricus bisporus
Analysis of nutritive composition in muscle of wild Monopterus Albus with three kinds of colors
Determination of nutritious components and physiological activities of different parts of Ixeris Chinensis( Thunb.) Nakai
Role of focal adhesion kinase in black rice anthocyanins inhibiting HER-2 positive human breast cancer cells
Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains
Review on the influence of ingredients on the quality of chocolate
Advances in bioconversion of cellulosic materials to ethanol by moulds
Review on the microencapsulation technology of embedding microorganism
Research progress in fatty acid composition of rabbit meat affected by feeding
Advances in research of the effect of heat shock proteins on meat quality during postmortem aging
Research progress in soy isoflavones on prostate cancer and the underlying mechanism
Study on the removal of dimethoate and chlorpyrifos in leek by slightly acidic electrolyzed water( SAEW)
Effect of freeze- thaw cycles on the amino acid and fatty acid of chicken soup
Research of enzymatic preparation of lentinus edodes peptide
Effect of drying temperature on quality of the dehydrated mint
Antioxidative and ACE- inhibitory activity of enzymatic hydrolysates of jellyfish Rhopilema esculentum Kishinouye gonad
Comparison of meat quality characteristics of Gannan yak and Qinghai yak
Effects of different drying methods on the quality of Ziziphus Jujube Mill.cv.Hupingzao
Sensory quality and antioxidant activity of cake fortified with ultrafine grape seed powder
Development of the whole persimmon filling and the analysis of its nutritional components
Purification and preparation of geniposidic acid by macroporous resin
Preparation of chestnut flower oil micro- emulsion
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