Science and Technology of Food Industry

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

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Analysis of chemical structure and mass weight of a product produced by a suspected ε-poly-l-lysine- producing Streptomyces strain
Effect of guar gum on the digestibility,pasting properties and water mobility of tapioca starch
Study on the antibacterial activity and its mechanism of acetone extract from Rubia Cordifolia
Effect of ultrasound on antioxidant activity of raspberry dry red wine
Optimization for soaking process of sweet corn and nutritional quality evaluation
Heat stability of yak caseins with acylation and TG cross-link modification
Effect of drying method on antioxidant activity of phenolic compounds from Lentinus edodes( Berk.) sing.
Extraction and characterization of four proteins from wheat bran by Osborne
Optimization of cryoprotectants production process for direct vat set Lactobacillus plantarum with high- yield of γ- amino butyric acid
Quantification for 5 selected biogenic amines in fermentation and distillation of Chinese liquor by HPLC
Production of phenyllactic acid by using whole-cell recombinant Escherichia coli
Study on the characterization of POD from different cultivars of Chaenomeles spiciosa(Sweet) Nakai
Kinetic models for uridine 5'- monophosphate batch fermentation by Saccharomyces cerevisiae
Study on the removal of fumonisins by Lactobacillus strains
Induction on the Manganese Peroxidase of white-rot fungi by exogenous inducers and interspecific induction
Catalyzed synthesis of hexyl acetate in immobilized lipase bioreactor
Screening and identification of antagonistic strain against the main pathogens of tobacco
Cloning,expression and characterization of the esterase Tm1350 from hyperthermophilic bacteria Thermotoga maritima
Different mutation methods of Lactobacillus acidophilus NX2-6 for improving antifungal activity
Screening of a thermostable alkaline lipase producing strain and optimization of fermentation condition for Lipase production
Analysis of contaminant microorganisms of chicken carcasses during segmentation and effects of sterilization of chicken products under different drenching conditions
Study on the main formula of fish cake with Minxi Hakka characteristics
Microwave- assisted catalytic synthesis of cyclohexyl cinnamate by solid superacid catalyst
Optimization of extracting conditions of flavonoids from Gingko Callus by orthogonal experiment
Optimization of fermentation conditions for production of exopolysaccharide by Bacillus amyloliquefaciens PB6
Preparation of microcrystalline cellulose from coconut mesocarp
Optimization of ultrasound- assisted extraction technology of total flavonoids of the beans champion
Extraction,purification and antioxidant activity of total polyphenols from tea and grape skin
Conditions optimization of continuous fermentation of apricot dreg juice by response surface methodology
Process of fermentation brown rice noodle rich in γ- aminobutyric
Study on the simultaneous extraction of flavonoids and polysaccharide assisted by combined ultrasound from Kudzu Root
Chemical compositions and textural characteristics of a ready-to-eat fried loach( Misgurnus anguillicaudatus)
Study on microwave- assisted extraction and the antioxidant activities of polysaccharide from Russula vesca
Optimization of the preparation process of resveratrol β cyclodextrin inclusion compound by response surface methodology
Study on preparation of cross- linked starch from mechanically activated corn starch
Effect of packaging container on storage quality of green asparagus juice
Determination of total flavonoid content distribution on ginkgo biloba leaf
Determination of four antioxidants in vegetable oils by pressurized capillary electrochromatography
Study on the rapid determination method of nitrite in food
Research of the change of the aroma components in the kiwi spirit during aging
Simultaneous determination of tetramethylpyrazine and ferulic acid in vinegar by HPLC
Establishing comprehensive evalution system of American No.8 fresh apples based on principal component analysis
Ultraviolet spectrum identification of Boletus tomentipes from different regions
Effect of high oxygen treatment on the respiratory rate and preservation of mulberry
Effect of blanching treatments on endogenous enzymes and main qualities of ginger juice
Effect of different concentration CaCl_2 secondary refrigerant on salt permeability and quality of frozen tuna
Preservation of ‘Red Sun'kiwifruit fumigated with plant essential oil during cold storage
Effect of 6- benzyl aminopurine on postharvest lignification on Pteridium aquilinum
Preparation of Ag~+/nano-TiO_2/Chitosan- based composite films and its fresh- keeping effect on mulberry
Study on the best sprouting day with anti- allergic activity of red beans and related active substances
Apoptosis inducing effects of crude polyphenols of Insect tea made by Kuding tea leaves in Hep G2 human hepatoma cells
Study on the extraction technology and molecular composition of water-soluble protein from lentinus edodes stems
Study on nutritional composition and flavor of white fish flesh
Effect of different cooking and storage methods on V_C content of tomatoes
Effect of the total polar components of frying oil on inhibition and induction of cell
Research advance in carotenoids from wolfberry fruit and production and corresponding processing stability
Advances in chronic diseases preventation and bioactive compounds evolution of citrus fruits
Status of research and development of organic calcium from eggshell
Application of ultra high pressure in preservation and processing of shrimp
Research progress in superchilling of aquatic products
Layer-by-Layer self- assembly technology for the modification of liposome
Review on biological activity and processing stability of anthocyanin in mulberry fruit
Effect of different extraction methods on the feature of polysaccharide in Cordyceps Militaris
Effect of fermented liquid sourdough on the rheological properties of dough
Development of composite biological fresh- keeping agent and preliminary research of fresh corn preservation
Slaughter performance,eating quality and fatty acid composition of Bahan F_2 sheep
Study on processing condition of ready- to- eat shrimp using ultra-high hydrostatic pressure treatment Penaeus Vannamei
Study on properties of rice starches with different amylose content
Effect of Xanthan Gum on the properties of anionic and cationic tapioca starch paste
Study on antioxygenic activity of D-isoascorbyl palmitate synthesized by lipase
Research of activity and thermal stability of GOD in jujube and buckwheat honeys
Photooxidation of arsenate(III) with Bi VO_4 in rice suspensions
Research of the separation of defoamer in antimicrobial lipopeptides
Enzymatic acylation,isolation and identification of flavonoid glycosides from bamboo leaves
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