Science and Technology of Food Industry

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

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Inhibition effects of spices on biofilm formation of Vibrio parahaemolyticus
Fermentability and rheologic properties of three strains of exopolysaccharide- producing Leuconostoc pseudomesenteroides from Tibetan kefir
Analysis on differences of the bitter almond amygdalin content between different provenances in Inner Mongolia
Effect of ultrasound treatment on structure and emulsibilities of bovine serum albumin
Study on the quality changes of persimmon leaf in different developmental stages
Study on limited enzymatic hydrolysis of whey protein and functional properties
Tissue distribution and elimination of malachite green and leucomalachite green in perch( Lateolabrax maculatus)
Effect of different thawing temperature on the flavor of Tan mutton after cooking
The rules of lipid oxidation in subcutaneous and intramuscular of dry- cured goose during processing
Inhibition and mechanism of Gnaphalium affine extract on the oxidation of edible oil during storage
The influence of β- glucan from Hericium erinaceus and Lentinus edodes on the qualities and in vitro starch digestibility of white bread
Physicochemical and functional properties of the enzymatic hydrolysates of silver carp
Effects of moisture contents of Chimonanthus praecox decorated ware on essential oils quality and substance components
Effect of exogenous zinc soaking on the growth and nutritional quality of mung bean sprouts
Comparative study of drying characteristics and dried product quality of several mushroom drying modes
Effect of different conditions on citrate metabolism by Oenococcus oeni in model wine
Preparation of xylooligosaccharides from cottonseed husk by ultrasound- coupled enzymatic hydrolysis
Fermentation control optimization and quality analysis of mare's milk beer based on Simplex algorithm
Effect of transglutaminase on the quality of ready- to- eat cantonese sausage
Optimizing germination pretreatment conditions for extraction of soy oil and protein by aqueous enzymatic method
Optimization of enzyme production conditions and enzymatic properties of cold-adapted and organic solvent-tolerant lipase from Burkholderia sp.JXJ-16
Isolation and identification of two pyrethroid pesticides degradation strains and research of degradative capabilities
Preparation technology optimization of molasses from blood orange pulp by pectinase treatment
The rapid mutant strains of high tannase yield obtained by atmospheric and room temperature plasmas
Screening and identification of lactic acid bacteria with antagonistic activity against Aeromonas sobria from traditional fermented vegetables
The research of the supercritical carbon dioxide sterilization technology optimization and it's influence on the edible quality of fresh beef
Preparation and properties of chestnut starch oxidized by hydrogen peroxide
Research on quality of sesame oil extracted by subcritical CO_2 from black sesame dregs
Blending technology for indica rice blend combinations
Effects of cold crushing process on the fruit pulp quality of kiwi fruit
Optimization of processing conditions for restructured steak by response surface methodology
Effect of different boiling time on nutrients and flavour components of Urechis unicinctus soup seasoning
Optimization of extraction process of sturgeon sperm protein by response surface methodology
Study on the extracting process of essential oil from Citrus maxima flower by steam distillation and the analysis for the composition of the essential oil
Effect of processing technology and drying methods on the quality of instant millet gruel
Optimization of ultrasonic wave extraction technique of phycoerythrin from Rhodophyta salina by response surface analysis and its antioxidant activity
Study on structure film properties of polyvinylidene chloride modified by nano- Si O_2 and beeswax
The preparation and properties of oil- soluble derivatives of carminic acid
Effect of L- arginine on water holding capacity of miced beef
Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage
Induction of active oxygen metabolism and pathogenesis- related proteins in potato tubers by oligandrin treatment
Study on respiration properties and fermentive threshold of sweet cherry during storage
Effect of temperature on the quality and safety of chilled mutton
Effect of various lactic acid fermentation on quality of jujube juice during storage
Immunoregulatory effects of four probiotics derived from Xinjiang fermented camel milk in mice
Study on hen egg allergen ovotransferrin as a reference material candidate
Comprehensively analysis of components in Oviductus ranae
Total phenolic,flavonoid contents and antioxidant capacities of aqueous extract of 16 common edible flowers
Effect of new liquid infant formula milk on mouse's immunity function
A comparison of anti- fatigue properties in Maca( Lepidium meyenii Walp) from different area
Intervention effects of glucosamine,drynaria rhizome and astaxanthin on acute osteoarthritis in rats
Research progress of pasteurization methods and kinetics study of Bacillus cereus and its spores
Asymmetric polymerase chain reaction technology and its application in detection of foodborne pathogens
Research progress of effects of batter composition on edible quality of deep- fat- fried battered meat product
Research progress on application of texture analyzer in quality of starch and starch- based food
Development of biosensors for the detection of pesticide and veterinary drug residues in foods
Molecular species and lipid composition of phospholipids in different parts of cultured large yellow croaker( Pseudosciaena crocea
Optimization of volatile compounds in Chinese jujube fermented beverages by headspace solid phase micro- extraction and gas chromatography- olfactometry- mass spectrometry
Multiplex real- time PCR for the detection of genetically modified soybean DAS44406-6
Simultaneous quantification of the speciation of inorganic selenium and Se amino acids in food by high performance liquid chromatography combined with inductively coupled plasma mass spectrometry
The application of electronic nose in adulterated minced beef identification
Uncertainty evaluation for the determination of total flavonoids in guilinggao by spectrphotometry
Establishment of triple real- time PCR detection method for Vibrio cholera,Vibrio Parahaemolyticus and Listeria monocytogenes in marine food products
Different solvents extraction of resveratrol and its glycosides in wine
Floral origin determination of three kinds of monofloral honey from Yunnan via chemometric analysis of mineral elements
The research on chemical component and antioxidant activity of wild Lycium ruthenicum
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