Science and Technology of Food Industry

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

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Isolation and identification of spoilage microorganisms from the swan eggs
Homologous expression and sequence analysis of Monascus Asp gene
Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus plantarum
Effect of bifunctional mesoporous material on Porcine trypsin catalytic properties
Isolation and identification of protease- producing halophilic bacteria in traditional Jinzhou shrimp paste
Surface properties and adhesion ability of Lactobacilus
Isolation and identification of spoilage molds from fresh- cut apple and their rot abilities
Optimization of fermentation medium for bacteriocin production of L.lactis KLDS4.0325 by response surface methodology
Screening and identification of lactic acid bacteria strains with high exopolysaccharide- producing from traditional fermented Yak Yogurt
Effect of WIC natural biologics on the growth of Lactobacillus casei
Studies on the induction expression of L- amino acid oxidase and its biocatalytic application on the 5- aminovaleric acid
Breeding of oxygen- resistant Bifidobacterium longum and its high- density fermentation conditions
Optimization of ultrasound- assisted extraction( UAE) of polysaccharides from Flos Populi with response surface methodology
Optimization of natto processing conditions based on nattokinase activity
Optimization of extracting proanthocyandins from red rice by response surface methodology
Process optimization and analysis of non- volatile flavor compounds of deep- frying coated Aristichthys nobilis
Purification of total flavonoids from juniperus sabina l.by macroporous resin
Study on the preparation of reformed brown rice by extruding
Study on ultrasonic- microwave synergistic extraction of reducing sugar from corn bran by response surface method
Optimization of extraction technology of anthocyanin from Lycium ruthenicum by pectinase
Study on sugar- cane juice clarified by the amphoteric polyacrylamide
Optimization of ultrasonic extraction of polyphenlos from the pollen of Pinus tabulaeformis by response surface
Extraction of anthocyanin from grape skin with aqueous two- phase system
Optimization of high pressure carbon dioxide treatment on button mushroom( Agaricus bisporus) preservation
Research of the new product of staple potato noodles
Optimizing extraction and determination of cordycepin in multigrain cordyceps militaris hyphae symbionts
Extraction of polysaccharides from Phellinus igniarius mycelium and research of its antioxidation activity in vitro
Optimization of ultrasonic- assisted extraction of polyphenol from Carambola by response surface methodology
Effect of vacuum air current technique for plant cell wall breakdown( VAPB) on the extraction of total flavonoids in chips of Chinese Olive(Canarium album)
Optimization of formulation and preparation process for glutamate chelating calcium tablets
Release of cinnamaldehyde from three types of polypropylene films to fatty food stimulant
Risk assessment for the sodium 2-( 4- methyoxy- phenoxy)propanoate in high sugar food
Determination of lead and cadmium in high salt condiment via anodic stripping voltammetry
Development of loop-mediated isothermal amplification( LAMP) method for rapid detection of bovine in meat and meat products
Comparison of volatile flavor substances and principal components analysis of Sichuan and Chongqing region characteristic red oil hot pot
Determination of polyphenols in cherry by high- performance liquid chromatography
Research of the humidity- control property of high- humidity refrigerator and effect on quality of fresh vegetables
Effect of different coatings on the fresh- keeping in Leizhou black duck egg
Effects of vibration conditions on softening of flat peach
Optimization of gas mixture ratio of modified atmosphere packaging for chilled meat by simplex- centroid design
Effect of magnesium chloride concentration in washing water on the gel properties of silver carp surimi
Salt stress influence on yield of tartary buckwheat sprouts and flavonoids content
Study on preventive effects of different vessels fermented Shuidouchi on CCl4 induced hepatic damage
Effects of Dictyophora rubrovalvata polysaccharide on anti- aging and hypoglycemic in mice
Effects of aerobic exercise training and curcumin on hepatic glycogen and glucose metabolism signaling pathway of type Ⅱ diabetic rats
Toxicological study on compound capsule of epimedium and psoraleae
Effect of different molecular weight of CM- chitosan on blood glucose in diabetic mice
Protective effect of Zige lyophilized powder on brain microvascular endothelial cells after hypoxia- reoxygenation injury
Application of transgenic Caenorhabditis elegans in Alzheimer's disease
Review on the effect of processing techniques on antioxidant activity of whole grains
Research progress in the application of near- infrared spectroscopy on the adulteration detection of liquid food
Research progress in molecular logic operation based on nucleic acid mismatches
Research progress in degrading Lignocellulose by solid acid
Advance researches of health food—Lycopus lucidus Turcz
Study advances on preservation technologies of cherry tomatoes
Separation,purification and structural identification of calcium- chelating Marine bone collagen oligopeptides
Microwave- assisted alkylation of pectin and its properties
Study on the efficiency and kinetics of γ-ray irradiation degradation of zearalenone in corn
Effect of heat- moisture treatment temperature on physicochemical properties of porous starch
Study on gelation characteristics of corn germ proteins
Characterization of the monosaccharide composition and physical and chemical properties of Ledum polysaccharides
Nutritional quality variation of Rongchang pigs at different growth period
Study on adsorption of Cu2+ and Pb2+ by acid modified seedy melon peel
Relationship between solubility and structural properties of different low degree of hydrolysis of rice protein
Drying characteristics of infrared radiation combining hot air for apple slices
Comparison of functional properties of tea protein in reverse micelles,alkali and enzymatic
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