Science and Technology of Food Industry

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

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Effect of adding Yangjiang Lobster Sauce on the quality of Cantonese Sausage
Study on non-enzymatic browning mechanism of Chinese jujube concentrate using model systems
Correlation research between dielectric constant and the quality variation for vegetable oil
Composition analysis of polysaccharides from viscus of Patinopecten yessoensis by PMP-HPLC-MS
Antioxidant activity of different solvent extracts from 25 kinds of cultivated Cucurbita Linn.fruits in vitro
Analysis of expression of calpastatin gene and its correlation with meat traits in Sunit Sheep
Study on rheological properties of the clarified black garlic beverage
Application of Tilapia fishbone powder in the food production
Decolorization and deproteinization of pullulan from fermentation broth
Effect of cryoprotectant on low temperature lactic acid bacteria complax starter
Coevolutionary study on the functionary amino acid residues of Geobacillus stearothermophilus thermostable β-Galactosidase Bga B
Study on the flavor of different lactic acid bacteria inoculated fermentation pickle
Preparation of antioxidant peptide by fermentation of potato protein
Study on the screening high yield neutral-protease-producing strain by combing UV and nitrous acid mutagenesis
Optimization of fermentation medium and fermentation conditions of L-arginine producing strain
Research of the immobilization of microbial cells in sodium alginate for D-Psicose conversion
Optimization on fermentation medium for bacteriocin produced by lactobacillus casei
Characteristics of fermented fish sausage inoculated with mixed starter cultures
Drug resistance gene detection and the resistance correlation analysis in Salmonella isolated from broiler slaughterhouse production chain
Study on the process of bed reactor with immobilized inulin fructotransferase for catalytic synthesis of DFA Ⅲ
Sequence analysis of cat1 and its relative expression in Volvariella volvacea under low temperature stress
Study on thermostatically salting salt-baked chicken wings technology with ultrasonic
Study on preparation of carotenoids microcapsules from kelp
Optimization of de- astringency technology on Rhodomyrtus Tomentosa( Ait.) Hassk juice by using response surface analysis
Optimization of deodorization process on mandarin fish meat with perilla juice
Technology for production of antioxidant peptides from apricot kernel meal by enzymolysis
Purification of Yohimbine Hgydrochloride by macroprous resin
Optimization of culture conditions for γ-aminobutyric acid accumulation in potato using hypoxia aerating
Application of response surface combined with fuzzy comprehensive assessment in the development of the tea soda crackers
Study on the health drink of Chlorella
Study on the fermentation technology of honey wine
Comprehensive applied research of low temperature drying technology and antioxidant of dried Large Yellow Croaker
Study on eco-design system of food packaging based on EUP directive
Simultaneous determination of saponins in the mixture extracts of Panax quinquefolius,Rhodiola rosea and Eleutherococcus senticosus by HPLC
Cleaving hydroxyl radicals activity of the alkaloids from Dendrobium huoshanense C.Z.Tang et S.J.Cheng detected by on-line HPLC-UV-CL system
Comparison of detemination methods of trace Iodine in infant formula powder
Determination of two flavonoids in Tongxian grapefruit leaves by HPLC-DAD
Determination of exogenous natural pigment in wine
HS-SPME-GC/MS analysis of volatile components in two Salami sausages
Immunomagnetic separation combined with polymerase chain reaction for the detection of Staphylococcus aureus in milk
Optimization of the ultrasound assisted extraction of volatile oil from Litsea Cubeba and analysis by GC-MS
Effect of different boiling methods on flavor components of chicken skeleton soup
Effect of the postharvest β-aminobutyric acid treatment on the inhibiton of fruit alternaria rot of pear fruit
Effect of lipid oxidation on the stability of myoglobin during storage of fattened Chinese Holstein male calves meat
Effect of different precooling methods on precooling and quality of peeled lettuce during storage and transportation
Effect of phytic acid on Gynura bicolor D.C quality during cold storage
Effect of seaweed polysaccharide composite coating on preservation of pepper
Effect of harvest time and weather condition on preservative quality of common bean during storage
Effect of colostrum growth factors extracts on proliferation and migration of CaCO-2 cells
Effect of Zophobas morio protein on muscle,blood indexes and exercise tolerance in sports training mice
Effect of dietary concentrations of choline and IUGR on hepatic anti-oxidation of pigs
Research progress in pollutants adsorption from soil and water by peanut shells
Research progress in health benefits of Ashitaba
Research progress in heterologous expression of lipase genes in Pichia pastoris
A review on the preparation and application of cellulose/chitosan composite materials
Progress in the functional proteins and bioactive peptides of hen egg white
Research progress in mechanisms of jasmonates-induced resistance in fruits and vegetable
Advances on extraction technologies of plant genomic DNA in food
Impact of environmental factors on growth/no growth interface model of Listeria monocytogenes under different inoculum size
Establishment and application of the model for detecting the odor of durian pulp
Effect of ultrasonic treatment on nutritional accumulation and antioxidant activity of common buckwheat
Study on antihypertensive peptides activity of enzymolysis liquid of pig femoral collagen and of it's stability in vitro
Effect of gallic acid and rutin on the swelling behavior and state of water in gelatin from fish skin
Effect of frozen storage time on color and texture properties of cantonese sweet-paste-filling buns
Correlation between degree of hydrolysis and antioxidative activity or functional properties of Yellow Stripe Trevally meat protein hydrolysates
Study on deproteinization of welan gum with neutral protease
Effect of different sterilization ways on quality of low-sugar banana jam
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