Science and Technology of Food Industry

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

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Determination of the nonylpbenol in milk powder by gas chromatography-mass spectrometry with the aid of central composite design
Multiplex LAMP method for the detection of pathogenic bacteria in eggs
Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies
The process and dynamic research for the non-enzymatic browning reaction about the self-degradation of L-ascorbic acid
Behaviour of Salmonella sp. on fresh-cut vegetables and predictive models for growth
Effect of different pressure treatment on preparation of wheat starch acetate and their structure characterization
Antioxidant activity-guided fractionation of non-heading Chinese cabbage
Effect of evaluating pork shear force by different sampling temperature,orientation and shear speed
Composition analysis of Portulacao leracea L. powder and its application on pork emulsion sausage
Analysis of FABP gene's expression difference in yak meat from different regions by Real-time PCR
Purification and antioxidant activity of polysaccharide from Boletus aereus in Yunnan
Study on the interfacial property,physical and oxidative stability of emulsions stabilized by whey protein
A preliminary study of inhibitory activities on angiotensin I-converting enzyme and antihypertensive effects of synthetic dipeptide
Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing
Separation and activity assay of antioxidant peptides from Corbicula fluminea meat
Comparision on antibacterial and antioxidant activities of ethanol extracts from three mangrove species
The effects of adding maltdextrin and limited starch enzyme hydrolyzation on spray-dried instant millet powders
Comparison of physicochemical properties of pea starch,potato starch and corn starch
Effect of ultra-high pressure treatment on tissue structure and quality of sea cucumber
Effect of concentrated and powder soybean phospholipids on the quality of frozen dumplings
Effect of degree of hydrolysis on emulsification,foaming capacity and antioxidant activity of Spirulina peptides
Chain conformation and antioxidant activity of a novel intracellular polysaccharide HSIPS2 from Hirsutella sinensis
Effect of different mixed starter cultures and fermentation conditions on biological safety of ‘Zha fish'
Culture of complex bioflocculant-producing strains and optimization of its nutritional conditions by using cassava starch wastewater
Study on xylan extraction from cottonseed husk enhanced by ultrasonication and enzymatic hydrolysis of xylan to xylooligosaccharides
Effects of nitrogen and phosphorus on cell growth and lipid accumulation of tropic ocean microalgae strain Desmodesmus sp. WC08
Synthesis of recombinant gene for Bacillus subtilis bacteriocin subtilosin A and its expression in Pichia pastoris
Optimization of fermentation medium of Lactobacillus plantarum KLDS1.0386 for bile salt hydrolase production
Optimization of hydrolysis of Chinese pine pollen protein by response surface methodology
Effects of germination factors on Bacillus subtilis spores in the sub(lethal) stage
Study on variation of metal elements during Pu 'er tea fermentation
Enzyme hydrolysis preparation model of ACE inhibitory peptides from blue clam based on quadratic general rotation design
Extraction optimization of crude polysaccharides from the seed cakes of Rhus succedanea L and its antioxidant activity
Optimization of formula for quick-frozen perilla meatballs by Plackett-Burman design and response surface methodology
Optimization of preparation conditions of hairtail protein polypeptide-Iron(Ⅱ) chelate by response surface methodology
Response surface optimizes the compound extraction process of sulforaphane from broccoli
The polyphenol extraction of Leccinellum crocipodium and their inhibitory effect on proliferation of Caco-2 cells
Study on improvement of solubility of soybean milk powder by a combination of ultrasound and enzymatic hydrolysis treatment
Study on dying and smoking characteristic of betel nut
Optimization of preparation conditions and structural analysis of succinylated oat protein isolate
Optimization of Ginkgo protein extraction by response surface methology
The peony seed kernel oil pressure and oil extraction joint production process research
Extraction scheme optimization and component analysis of the seed oil in the fruit of Acanthopanax
Preparation and performance characterization of citrus dietary fiber
Optimization study on purification of polysaccharides in polygonatum odoratum
Effects of pallet and vacuum packaging on quality of chilled mutton
Formulation optimization of edible films based on konjac glucomammanby response surface analysis
Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage
Antimicrobial activity of solid ClO_2 preservative on miliang kiwifruit pathogenic fungi
Study on preservation of fresh-cut Ya-pears of clove medicine extraction
Preservation of Lactobacillus paracasei subsp. tolerans FX-6 fermented extracts on shrimp
The inhibitory effects of zinc oxide nanoparticles treatment on the important pathogenic fungi causing postharvest disease in muskmelon
Analysis and comparison of nutritional compositions in Xinjiang turnip(Brassica rapa L.)
Regulations of food allergen labeling from the European Union,Australia and New Zealand and its enlightenment on China
Research progress in analysis methods of macamides
Progress of fatty acid metabolism and skeletal muscle contraction genes affecting lamb quality
Research advance on acanthopanax structure and the content of active ingredient
Progress on the application of peptidomics methods in food-derived bioactive peptides
Review on the extraction of main effective active ingredients and function of Schisandra chinensis(Turcz.)Baill.
Advances in functional ingredients in Liao Asarum
Progress on modified atmosphere packaging technology of salmon
Determination of microcystins by electrode modified with bi-modified gold nanoparticles with mono-6-thio-β-cyclodextrin and thiol phosphate modification
Quantitative analysis of tea saponin from seed cake
Analysis of stewing chicken breast flavor using the extraction of SDE combined with SAFE
Study on the method of canned citrus quality measurement based on the Near-infrared spectroscopy
Development of quantitative analysis of ovine products by droplet digital PCR
Determination of capsaicinoids and piquancy characteristic of Zhejiang dishes
Analysis and comparison of aroma compounds from traditional Tongshan sorghum liquor and samples of improved fermentation process by GC-MS
Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor
Analysis of volatile compounds of dried Eucheuma by HS-SPME methods combined with GC-MS
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