Science and Technology of Food Industry

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

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Comparison to beef quality and fatty acid profiles of biceps femoris in first filial generation from wagyu and crossbred simmental and in crossbred simmental
Effect of green-making technique on the quality of summer Keemun black tea
Effect of hydroxyl radical oxidation system on structure of egg white protein
Determination of main quality characters of different cultivars of cranberry
Effect of different desalting methods on the quality changes of Apostichopus japonicus
Study on the viscosity of tuna homogenate
Effect of solid concentration on the taste of soy sauce with high salt liquid state fermentation
Comprehensive evaluation of polyphenols from 35 apple varieties based on principal component and cluster analysis
The changes of principal flavor components of Quercus mongolica during seasoning process
Improving emulsifying property of ovalbumin with enzymatic modification
Optimization of culture medium for alginate lyase by Photosbacterium phosphoreum
The inhibition on α-amylase of chlorogenic acids from Stevia rebaudiana hairy coot cultures
Bioconversion utilization of waste-residue from icarrin extraction
Optimization of extraction process of total flavonoids from navel orange peel by composite enzyme method of microwave assisted
Screening, identification and properties of osmophilic yeast from raspberry Jiaosu during natural fermentation process
Effect of glutathione addition on the aroma components of stored kiwi fruit wine
Study on optimization of ultrasonic-enzymatic extraction of polysaccharides from purple yam and its antioxidant activity
Study on production of feruloyl oligosaccharides by compound enzymatic hydrolysis from maize bran
Isolation and identification of thermoactinomycete from Moutai-flavor vinasse in Moutai region
Optimization of compound neutral enzymatic hydrolysis of β-lactoglobulin in whey protein
Analysis of volatile flavor compounds in Qula samples fermented with different method
Effect of wheat gluten on gelation properties of soy protein isolate induced by transglutaminase crosslinking
Detection of efficacy enzyme activity in ferments of fruits by spectrophotometric method
Ultrasonic-assisted enzymatic method extraction of polysaccharide from Armillaria mellea
Optimization of preparation process of buffalo milk active peptides microspheres by piercing method and in vitro releasing behavior of the microcapsules
Optimization of Xiangzaolu simulate substance microencapsulation condition
Study on the microencapsulation technology of nutrition cereal solid beverage
Effect of extraction process on oils antioxidant activity of honeysuckle leaves
Ultrasound and microwave-assisted extracting hesperidin form citrus and study of its antioxidant activities
Study on purification and antioxidant activities of tannins of Eucalyptus citriodora fruits
Extraction of flavonoids from Honey pomelo leaves and study on its antioxidant and uric acid reduction activities
Optimization of the extraction of glycoprotein from bird's nest by response surface methodology
Discussion on the influence factors and control measures of acetone in lycopene
The new preparation method of chitosan stearate and its structure properties
Effect of twin-screw extrusion on polysaccharide extraction from Ganoderma lucidum
Process optimization of spray drying of fermented mesh from Paecilomyces hepiali
Study on innovated continuous chromatographic process to separate L-tryptophan
Extraction and LC-MS/MS analysis of the polyphenols from Amomum tsaoko
Research of additives on texture property and microstructure of Yuba
Effect of phosphorus or phosphorus-free agents on water-holding capacity of yak meat batters
The effect of “1-MCP treatment + cold storage agent + insulation package” to simulated transportation of the fresh blueberry
Research on the detection of the volatile substances changes of canned oil skipjack during storage
Correlation analysis of microbial community and their metabolites in cold fresh Tan lamb
The change of preservation quality on Pacific white shrimp under simulation logistics
A comparative study on the hypolipidemic activities of various solvent extracts derived from Ilex kudingcha C.J.Tseng
Study on fatty acid composition and assisting for lipid lowering of wild peony seed oil from Western Hunan
Analysis of fatty acid composition and content in different part of Qinghai plateau yak with aging
Analysis and evaluation of nutritional components in 6 species of Dendranthema morifolium
Research progress on peptide-mineral chelates
Research progress of industrial applications of fish processing by-products
Advance of Moringa oleifera food as a new resource
Research progress on keeping fresh technology of tuna and the cold-adapted mechanism of Pseudomonas spp.
Research progress on the probiotic function and application of Lactobacillus helveticus
Progress of research on the application of prebiotics in fermented milk
Research progress on cloud stability of orange juice
Research progress of electrostatic layer-by-layer self-assembly technology and application in lipophilic functional component
Progress of aqueous two-phase extraction technique
Determination of fluoroquinolones in water with dispersive liquid-liquid phase microextraction-HPLC
Analysis of heavy metal in imported Russian food
Evaluation of the flavor characteristics of Dongpo elbow before and after heated based on electronic nose
Jujube species identification based on near infrared spectroscopy and PLS-DA
Effect of degree of hydrolysis on functional characteristics and antioxidant properties of wheat germ albumin hydrolysates
Structural characterization and in vitro antioxidant activities of a neutral polysaccharide from Allium macrostemon Bunge
Effect of bamboo shoot dietary fiber on farinograph properties and texture properties of wheat flour dough
Comparative of quality of wild-captured and farmed Sebastes schlegeli
Inhibition and preservation effect of compound antibacterial agent on Listeria monocytogenes
The subunit distributions and amino acids analysis of the proteins from different varieties of Euryale ferox seed kernels
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