Science and Technology of Food Industry

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

column
Effect of drying methods on powder physical properties of Flammulina velutipes root
Effects of light quality on flavonoids and antioxidant properties of germinated tartary buckwheat
Changes of key nutritional components of braised chicken during processing
Study on the rheological properties of mixed proso millet-wheat flour
Variations in flavonoid content and antioxidant activity during the processing of tartary buckwheat noodles
Effect of different molecular weight soybean soluble dietary fibers on pasting and rheological properties of rice starch
Fluorescence spectra analysis of soybean protein in vitro under heat treatment
Screening of wheat flour for frozen dough and correlation analysis of each indicators
Antioxidant activities in vitro of pine nut coated-film extracts from Pinus koraiensis
The nutraceutical properties and antioxidant capacity analysis of Summer Black skins from the main four producing areas in Yunnan
Effect of wheat bran dietary fiber on the quality of emulsion type sausage
Structural characterization of a polysaccharide from cultured Cordyceps militaris with antioxidant activity
The rheological properties of agar and their effects on stability of drinking yoghurt
Effect of emulsifying salts modification on the functionality of milk protein concentrate
Rheological and gel properties of potato starch and pea starch blends
Antioxidant activity and bioavailability of the Pacific cod meat peptides during simulated gastrointestinal digestion and absorption
The Maillard reaction of inulin with arginine and the antioxidant activity of inulin derivatives
Impact of overexpression of NADH oxidase on exopolysaccharide production in Lactobacillus casei LC2W
Enzymatic characteristics of polyphenol oxidase from blueberry
Optimization of enzymatic preparation of feruloylated oligosaccharides from black-grained wheat
Screening of sauce flavor producing bacteria and flavor compounds research
Preparation and properties of cross-linked enzyme aggregates of cattle pancreatic lipase
Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying
Optimization of enzymatic defatted conditions of tilapia skin by response surface methodology
Optimization of growth of lactic acid bacteria in synbiotics koumiss by central composite design
Enzymatic hydrolysis process of silver carp head
Cloning,expression and characterization of laccase from Bacillus subtilis
Screening and characterization of an excellent Lactobacillus isolated from pickle
Study on using lactic acid bacteria improve the content of soluble protein and total phenol of wheat germ and its ability to inhibit oxidation of liposome
Study on virulence genes distribution and molecular subtyping of Vibrio parahaemolyticus from different food resources
Optimization of phosphorylation modification conditions of albumin edible film by response surface methodology
Adsorption of flavonoids from tussilago farfara by chitosan-graft-4,4'-dihydroxychalcone modified silica gel
Ultrasonic assisted in the extraction of phytic acid from soybean residue produced by enzymatic aqueous processing
Study of saccharification and fermentation conditions in the process of glucuronic acid preparation
Preparation of ACE inhibitory peptides from Brazil nut protein by enzymatic hydrolysis
Research on technology of preparing potato cationic starch by ultrasound-assisted half-dry method
Effect of carrageenan combination ultra high pressure treatment on the quality of chicken meat products
Study on microwave-assisted extraction and purification of flavonoids from Perilla frutescens leaves
Response surface experiment optimize natural edible fungus paper production process and physical properties research
Optimization of extraction conditions of polysaccharides from Campanumoea javanica Blume by response surface methodology and evaluation of its neurotrophic activities
Preparation and properties of pectin/xanthan gum blend films
Effects of different gas compositions on the quality of orange juice sacs during modified atmosphere storage
Effects of heat treatment on melon in sugar and lactate metabolic network flux
Effect of preharvest Stroby spray and/or chitosan postharvest coating on chilling injury and quality of muskmelon during cold storage
Effects of intermediate temperature treatment on quality of fresh-cut yam
Study on low temperature storage and SO2 preservative on preservation of Thompson Seedless grape
Effect of 1-MCP on the ‘Guichang' kiwi shelf quality after postharvest simulate transport
Comparison of nutritional quality and heavy metals of Pseudosciaena crocea in different farmed modes
Protective effect of Lingonberry extraction on chronic stressed mice
Effect of the flavonoid fraction of Ampelopsis grossedentata on spontaneously hypertensive rats
Research of the edible oil contained DHA affecting the antioxidant activity of SD rats livers
A review on aflatoxins determination methods in China 's national and industry standards
Review on the effects of hydrocolloid on physicochemical properties of starch
Research advance on the active constituents of different parts of Acanthopanax sessiliflorus and its edible and medicinal values
Research progress on gut microbiota homeostasis and human health
Biofilm characteristics and harm of Thermophilic Bacillus in dairy products
Research progress in food additives on instant fresh rice noodle retrogradation
Research advance on main active substance and pharmacological action of Acanthopanax
Determination of oleanolic acid and ursolic acid in Rosa Multiflora Thunb. by HPLC
Optimization of SDE extraction conditions for the flavor compounds in smoked horsemeat by response surface analysis
Effect of oak aging treatment on the volatile flavor compounds of Shatian Grapefruit distilled liquor
Determination of lobetyolin and syringin in Codonopsis Radix from different places by HPLC
Study on phenol-sulfuric acid method for determination of polysaccharides from germination fungus HL-003
Analysis of volatile compounds in Cordyceps cicadae and submergedly cultured mycelia of Isaria cicadae
Determination of content of raw juice in orange juice by synchronous fluorescence spectrometry
RSS Email Alert