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 phenolic extraction and in vitro antioxidant activity of Jerusalem artichoke disk
Study on improving color quality of purifying casein made from Yak Qula
Preparation and characterization of microencapsulation of tachyplesin
Determination of biogenic amines in the fermentation process of grass carp surimi by a high- performance liquid chromatography method
Preparation of V- type amylose- n- octyl octanol complex and analysis of the crystal structure
Analysis of catechins and aromatic of Keemun black tea during processing based on metabolic spectrum technology
Effects of microwave pretreatment on the content of cyanogenic glucosides in pressed flaxseed cakes and the quality of pressed oil
Chemical mutation of strain and optimization of production β- Glucosidase from Saccharomyces cerevisiae
Comparison crushing methods of Ganoderma lucidum Mycelium
Influence of oak chips on chromatic characteristics and phenolics compounds of bog bilberry wine during aging
Extraction and purification of zearalenone in Fusarium graminearum
Isolation and screening of lactic acid bacteria with the ability to remove cholesterol and lower nitrite from cured beef and its fermentation performances
Study on ultrafiltration conditions for β- glucosidase crude enzyme liquid
Identification and antimicrobial characters of a strain producing lactobacillin
Effect of oligosaccharide- adding fermentation and sugar-nitrogen metabolism on Schizochytrium limacinum producing oil
Study on the mechanism and conditions of adsorption of Yeast cells from fermented tea towards tea polyphenols
Effect of polymer γ- PGA on freeze- dried protection of Bifidobacterium longum
Effects of fermentative process on anthocyanins and color quality of cabernet gernischt red wine
Optimization of fermentation conditions for extracellular polysaccharide production by streptococcus thermophilus with response surface methodology
Synthesis of cinnamyl acetate by lipase- catalyzed trans- esterification
Optimization decoloration process of Agaricus Blazei Murill polysaccharide by response surface methodology
Aqueous enzymatic extraction of Liver oil from Ommastrephes bartramiand its fatty acid composition analysis
Optimization of ultrasonic- assisted extraction of polysaccharides from Aralia chinensis L.stem-bark and its antioxidant activities evaluation
Preparation of sodium alginate / porous starch oregano essential oil microcapsules
Effect of modern tumbling on quality characteristics of a salt substitute dry- cured ham
Study on the extraction and stability of pueraria in aerial parts of the Vine of Pueraria lobata
Influence of dissolution shearing of pineapple leaf fiber in ionic liquids by emulsiflying shearing
Study on fluoride removal of Antarctic krill hydrolysate
Research of technology of extraction oil from rice bran with ultrasonic assisted aqueous enzymatic
Optimization of preparation technology of oleaster polysaccharide effervescent tablets by response surface method
Optimization of salt,alum solution on persimmon deastringency process by BBD response surface methodology
Study on the technology of tea flavoring lighted salted largemouth bass( Micropterus salmoides)
Design parameter optimization of outlet for open horizontal food refrigerated display cabinet
Effect of sodium citrate on properties of chitosan / soybean protein isolate composite films
Effect of lactic acid salts on minced yak meat colour stability and metmyoglobin- reducing activity
Food safety incidents and corporate social responsibility reconstruction of Japanese Megmilk Snow Brand Corporation: a longitudinal study
Effect of different drying methods on nucleoside,amino acids and flavonoids in the leaves of Ziziphus jujuba var.spinosa
Application of near infrared hyperspectral imaging to differentiate between fresh and frozen- thawed beef
Study on determination of tryptophan in feedstuff by high performance liquid chromatography
Identification of key aroma- active compounds in Radix Angelica sinensis and study on its variation during boiling process
Changes of the flavor quality in different maturity of“Saimaiti”apricot fruit during storage
Determination of Nonylphenol in polyunsaturated fatty acids microencapsulated powder by liquid chromatography tandem mass spectrometry
Quality evaluation of fresh satsuma mandarins juice during storage of satsuma mandarins by electronic nose
Identification of true and fake Chinese liquors by LC- MS with metabolomics technology
Changes of the bacterial colonies and volatile substances in shrimp paste at different temperature and time
Role of hurdles technology for deterioration of postharvest quality in bamboo shoots
Analysis of total acid composition and B vitamins in northwestern Sichuan yak yogurt by HPLC
Study on the immunomodulating effect of Silky Fowl Peptide on mice
Study on the anti- tumor activity of papain hydrolysis peptides derived from Porphyra haitanesis
Analysis of muscle nutrition composition and the nutrition evaluation of Oplegnathus punctatus
Nutritional components and active substance in comparative analysis of different parts of blueberry
Recovery effect of fecal microbial extracts on mouse with ulcerative colitis
Research progress in molecular biology methods for detection of Salmonella
Research of fermentation and storage characteristics in Chinese sauerkraut
Progress in detection methods for epitopes related to celiac disease in wheat gluten
Review on the induced pathogenesis- related genes in the postharvest fruits by elicitors
Progress in the effect of thermal processing on quality of meat deriving from animals
Research advance on the development and application of Xanthoceras Sorbifolia bunge seed oil
Food processing and functional character of Aronia melanocarpa
Study on glycosylation of mung bean protein isolates and dextran
Research of the physicochemical property of the quick- cooking black bean
Study on isolation and purification optimization of blueberry anthocyanins by Sephadex LH-20
Purification and isolation of polyphenol oxidase from lotus seed
Effect of ultrasonic treatment on the structure and functional properties of mung bean protein
Study on the in vitro antioxidant capacity of different molecular weight polypeptides of black seed- watermelon seeds
Chemical composition and antioxidant activity of the oil of Pyracantha atalantioides fruits
Extraction and its antioxidant,immune activities of total flavonoids from Elsholtzia bodinieri Vaniot
Screening of the lyophilized protectant for recombinant chicken alpha- interferon preparation
Preparation for short peptides from shrimp head in a simulated gastrointestinal tract digestion system based on its endogenous enzymes
Structure characterizations of polysaccharide CBP3 from Clanis bilineata tsingtauica Mell
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