Science and Technology of Food Industry

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

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Study on antioxidant peptide activity and functional properties of Rumex leaf protein
Effect of high temperature treatment on sensory characteristics and volatile compounds of jujube extracts
Effect of ultrasound treatment on the activity of immobilized papain prepared by modified gelatin
Analysis of soy sauce color based on chemometrics
The different concentration of selenium on selenium content and growth effect of Ampelopsis grossedentata
Physicochemical properties and antioxidant activities of polysaccharides isolated from Choerospondias axillaris by ethanol fractional precipitation method
Physicochemical characteristic and antioxidation activity in vitro of water soluble polysaccharides from Zingiber mioga Rosc
Modification of dietary fiber from lotus seedpod using high-temperature: physicochemical property and application research
Effect of different thawing methods on lipid quality of Antarctic krill (Euphausia superba)
Study on the interaction between caffeic acid and pancreatic lipase by fluorescence spectroscopy
The contents dynamic change of phenolic compounds during the germination of mung bean seeds
Antimicrobial activity of cold nitrogen plasma against Escherichia coli O157∶ H7 biofilms on cucumber
The correlative analysis of altitude and flavor components of Dehong State green coffee beans
Influence of compound improvers on the textural quality of extruded potato noodles
Heterologous expression and characterization of a novel xanthan lyase
Preparation of frozen fruits wine from Physalis pubescens L.and its odor monitoring during fermentation
Growth properties of Listeria monocytogenes and predicting models in refrigerated milk
Study on screeging of high-yield bacteriocin producing Lactobacillus plantarum stains induced by mutations
Study on the serovar and antibiotic resistance of yak and cattle Salmonella from some areas of Qinghai-Tibetan plateau
Study on effects of automatic drying and use of fermentation agents on the physiochemical and microbial properties of wrapped rabbit meat
Isolation and identification of main pathogenic fungus from post-harvest Akesu Fuji apple fruits
Isolation,purification and enzymatic characterization of acid protease from golden pompano viscera
Study on oral application characteristics of lactic acid bacteria that inhibiting Streptococcus mutans
Immobilization of glucose oxidase and horseradish peroxidase in biomimetic silica particles
Isolation and identification of lactic acid bacteria from buffalo milk cakes in Dehong and analysis of fermentability
Magnetic nanoparticles composite-modified by deep eutectic solvents and silica for immobilization of α-amylase
The influence of fermentation on wheat allergy by yeast and Lactobacillus
Processing optimization and quality evaluation of R134a subcritical fluid extraction of sea-buckthorn seeds oil
Optimization of low-voltage pulsed electric field for inactivation of Escherichia Coli in rowan juice
Ultrasound-assisted extraction and antioxidant activities in vitro of total flavonoids from Caulis Lonicerae
Supercritical CO_2 extraction of soybean dregs in beta-cryptoxanthin
Quality analysis of Phyllanthus emblic L.seed oil extracted by different solvents
Extraction of total phenolics and flavonoids from the leaf of Ribes odoratum Wendl.and its antioxidant activity
Extraction and antibacterial activity of volatile oil from Hypericum perforatum L.flowers
Extraction and antibacterial activity of alkaloidsfrom the Corydalis taliensis Fr.
Optimization of de-fishy conditions of sauced duck neck
Optimization of ultrasonic-assisted alcohol extraction of polyphenols from dandelion and their antioxidant activity
Purification of flavonoids from wheat germ by macroporous resin
Optimization the extraction process of polysaccharide by response surface methodology from the Tremella fuciformis pedicel and its antioxidant activity
Extraction and antibacterial activity of procyanidins from Aronia melanocarpa
Optimization of the compound preservative technology for carp surimi by response surface method
Using LF-NMR to study the changes of moisture content of egg white under carbon dioxide modified atmosphere storage
Effects of compound with 6-BA,GA_3 and fruit wax coating on the water loss and skin color of betel nuts and its mechanism
Effects of pulsed light and UV irradiation on fresh corn quality during storage period
Galla chinensis water extract/konjac glucomannan used as coating to extend the storage life of chilled meat
The relationship between water distribution and quality of tilapia fillets with chitosan film as affected by different ultrasonic wave
Research on the physicochemical characteristics and laxative effects of insoluble dietary fiber from bananas
Difference analysis of composition and content in five varieties of bovine bone
Analysis and evaluation of chemical components of muscles of Pangasius hypophthalmus
Delphinidin sensitizes anti-tumor effect to HER-2+breast cancer cells by combining with 3-MA
Progress in the influence of the fermentation feedstocks on bacterial cellulose production
The gut microbiota-targeted whole cereal grain intake and its mechanism in ameliorating metabolic diseases
Research progress in postharvest disease control of essential oils of plant origin on fruits and vegetables
Research advance in the aqueous enzymatic extraction of biological oil
Advances in bio-active polysaccharides
Research status and future development trends of fruit wine industry in China
Research progress of biodegradable films based on preservation of fresh meat and garden stuff
Preparation and physiological function of resistant starch and its application
Establishment of a PCR method with an internal amplication control for detection of Cronobacter sakazakii in foods
Determination of illegal added rosiglitazone in dietary supplement by multi-walled carbon nanotubes dispersive solid-phase extraction combined with high performance liquid chromatography
Analysis and identification of major carotenoids from Scytosiphon Lomentaria
Changes of abdominal fatty acid composition of grass carp during crisping process
Detection of tan-sheep meat tenderness based on low-field nuclear magnetic resonance
Content determination of kinsenoside in Jin-Xian-Lian from three Anoectochilus species by HPLC-ELSD
Non-destructive determination of moisture composition in Ningxia wine grapes based on visible near-infrared hyperspectral imaging technique
Determination of triforine residues in plant-derived food by solid phase extraction-high performance liquid chromatography-tandem mass spectrometry
Analysis of volatile compounds in braised beef brisket with tomato by SDE-GC-MS and GC-O
Effects of wheat bran particle size on rheological properties of whole-wheat dough
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