Science and Technology of Food Industry

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

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Study on the separation of antioxidant peptides from Turtle using ultrafiltration
Effects of stress factors on the formation of Bacillus cereus biofilm on glass surfaces
Research on the adsorption of the modified oxalate decarboxylase on calcium oxalate
Fermentation characteristics of Lactobacillus isolated in Hainan fermented food Yucha
Sterilization effects of thermo-sonication treatment on Salmonella
Study on production of oils from Trichosporon cutaneum
Study on the solid state fermentation of straw with multiple strains
Optimization of lipase production by Neurospora sitophila through liquid fermentation
Optimization of fermentation conditions on lovastatin yield by Monascus sp.UV-D-9
Fermentation properties of Lactic acid bacteria from traditional dairy products and application in yogurt
Selecting of functional Bacillus strain from omagari and fermented grains of Luzhou-flavor liquor
Screening and identification of a strain capable of producing tea polysaccharide from pu-erh tea fermentation
Comparisons between the products of self-made dried salted mallard and Wanshan dried salted mallard with traditional handicraft
Optimization of extraction process of protein from Metaplexis Japonica Makino nutshell and evaluation of its antioxidative activity
Technology optimization for enzymatic preparation of κ-carrageenan oligosaccharides
Optimization of ultrasound extraction of antibacterial material from Cynanchum atratum Bunge with response surface methodology
Optimization of total flavonoids extraction process in centipede fermentation by orthogonal test
Optimization of ultrasonic extraction coupled with microwave treatment of polysaccharose from Sophora Tonkinensis Gapnep.by overall desirability and its biological activity
Application of rheological parameters and mixture design to optimize the formula of cloudy pumpkin juice beverages
Browning control technology of Chinese chestnut during the processing
Study on the extraction and antioxidant activity of total phenolic compounds from Dictyophora indusiata
Research of the processing technology and formula of beef-honey dynamic cheese
Preparation and processing optimization of glutinous rice cake with Dendrobium juice
Microfiltration of apple juice and membrane fouling mechanism using fly-ash based ceramic membranes
Drying characteristic and product color evaluation of yam by catalytic infrared drying
Optimization of enzymlysis conditions of geniposide using response surface methodology
Effect of extrusion on gelatinization degree and protein digestibility of rice flour
Study on extraction of pharmaceutical grade phosphatidylcholine by ionic liquid
Microwave-assisted extraction and antibacterial effect of essential oil from Ocimum basilicum Linn
Modelling and analysis of the moisture dynamic process of Codonopsis Radix with different drying methods
Optimization of sugar soaking process for dehydrated broccoli by response surface analysis
Optimization of extraction of polysaccharides from Baccage Sedge using papain by response surface methodology
Processing optimization and quality research of green wheat noodles
Effect of combined preservative coating solutions on yak meat quality and antioxidant activity
Preservation effect of rosemary and protamine for refrigerated silver carp fish balls
Isolation and identification of hemolytic bacteria on common adhesive tape and label paper
Analysis of volatile flavor components from different regions of olive oil by electronic nose and gas chromatography technology
Preparation of high purity β-asarone and α-asarone from Acorus tatarinowii Schott
Development of a rapid detection method for Staphylococcus aureus in milk based on magnetic separation using amino modified silica coated magnetic nanoparticles and polymerase chain reaction
Analysis of physico-chemical indicator and flavor substances in vanilla extraction process by ethanol
Effect of storing temperatures on the sugar and acid compositions in banana fruits
Effects of heat water treatment on the postharvest disease and physiological changes of peach fruits
Effect of Dunaliella salina polysaccharide on water distribution and quality changes of Chinese shrimp Fenneropenaeus chinensis during frozen storage
Effect of different thawing methods on quality of frozen blueberries
Study on hot water treatments for inducing cold tolerance of postharvest Cucurbita pepo L.during low temperature stress
Effects of 1-MCP treatment on fruit quality and aroma components of Huaniu apples during cold storage
Effect of mechanical vibration conditions on the storage quality of tomato fruit
Composition analysis and nutritional evaluation of red bald wheat
Active components and mineral elements analysis of three kinds of Chinese yam
Effects of drying methods on the principal biochemical components of different cultivars of tea flower
Effect of different oil on insulin resistance and gluconeogenesis in rats
Synthesis and applications of nanoparticles in food
Advance in research of the relationship between gut microbiota and intestinal tumor regulation
Research progress on the main functional characteristics of marine bioactive substances
Research progress on modification of protein in food with transglutaminase
Research progress on the effects of ultra-high pressure on gelation property of food
Advance in different sources of DHA separation and extraction technology and its application in food industry
Research advance on influence of controlled freezing-point storage and modified atmosphere packaging on beef and mutton quality
Antioxidant activities of different solvents extracts from mycelium of Xylaria schweinitzii in submerged culture
Study on methylesterification conditions of fatty acid in Mucor-type Douchi
Analysis on structure-activity of EGCG acetylated derivative to scavenge free radical
Formation and analysis of wheat fragrance in wheat germ biscuit baking process
Stability of micromulsion encapsulating oligomeric procyanidins from lotus seedpods and antioxidant activity of lsopc in micromulsion
Meat quality characteristics of a raw leg from the Acorn pig for ham processing
Determination of molecular weight of Dendrobium officinale polysaccharides and its influencing factors
Effect of water content on the quality change of roast shrimp
Effect of rolling temperature on the quality of congou black tea
Effects of different processes on the formation of Advanced Glycation End products in the model system
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