Science and Technology of Food Industry

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

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Effect of pretreatment on the protein denaturation of dried tilapia fillets
Effect of three kinds of vegetables on the quality of fish ball
Modelling the growth of Lactic acid bacteria from unpacked red-stewed duck
Research of softening of the chocolate balls made in China
Study on physicochemical properties of purple potato starch
Optimization of headspace-solid phase microextraction condition and analysis on volatile component of Ginkgo biloba seeds
Effect of SPI on the quality characteristics of ice cream
Research of the physiological and biochemical of germination Glycine max var
Study on the extraction of water caltrop starch and protein and their properties
Preparation of chitosan/lemongrass essential oil and research of composite film character
Research of the relationship between barley fungi and Premature Yeast Flocculation
Optimization of methanol feeding for rhamnosidase expression in Pichia Pastoris fermentation system
Fermentation optimization of alkaline lipase produced by the pseudomonas BL11
Enzymatic hydrolysis of eggshell membrane and antioxidant activity of its hydrolysate in vitro
Catalytic synthesis of galactooligosaccharides by K.fragilis β-D-galactosidase immobilized on epoxy carrier
Isolating, identification and mutation of a high protease producing strain in Douchi
Research of rapid separation of Staphylococcus aureus based on immunomagnetic beads
Study on the technology conditions of Pomegranate liquor fermentation and browning
Analysis of the microflora of fish surimi products
Study on the impact of lipoxygenase on antioxidation of beer and its characterization
Study on the process of the vinasse solid-state fermentation into vinegar
Study on recipe optimization of gelatin soft sweets
Research of Seabuckthorn wine through the Fed-batch fermentation process
Preliminary analysis of phytic acid extraction and content determination from Setaria italic brans
Effect of chitosan on clarification of maca juice
Optimization of processing technology for red rice beverage
Processing technique of flavor lotus root paste
Optimization of fermentation conditions of kiwi base wine by response surface methodology
Study on optimization of the process of ultrasonic assisted extraction of proanthocyanidins in pomegranate seeds by response surface methodology
Optimizing extraction of cyanidin-3-glucoside from bayberry pomace by response surface methodology
Optimization of spray drying process of bone extract hydrolysate liquid by response surface methodology
Study on extraction, isolation and in vitro anitcoagulation of polysaccharides from Auricularia auricular
Study on inhibitory on tyrosinase and antioxidant activity of polyphenols from peanut testa
Study on technological of synthetic efficiency of luteolin and stannum (Ⅱ) coordination compound
Extraction and separation of Phaseolus coccineus L.protein by two-phase aqueous system
Production of composite lactic acid fermented beverage by pineapple and Hu You
Migration of lead and cadmium from ceramic food packaging materials into foods
Biological preservative DSG01’s application research in fresh fish meat’s preservation
Study on food safety recall management based on closed-loop supply chains
Present situation and suggestion for the management of roasted seeds and nuts quality and safety in China
Risk profile for dicyandiamide in imported dairy products
Analysis of volatile components in galbanum oil sample by GC/TOF-MS in different polarity column
Rapid enrichment of Shigella flexneri based on the immuno magnetic nanobeads
Research of the determination of 5 kinds of environmental estrogens residues in raw milk by solid phase extraction-high performance liquid chromatography tandem mass spectrometry
Applying near infrared spectroscopy on the preparation of L-ornithine by enzymatic conversion
Determination of rutin, hyperoside and quercetin in extract from Crataegus pinnatifida Bge.by HPLC
Rapid determination of aflatoxin and zearalenone in edible oil by high performance liquid chromatography with immunoaffinity column clean-up
HPLC method for the uncertainty of vitamin A determination in infant’s milk
Determination of trace elements in potato by inductively coupled plasma mass spectrometry
Influence of different concentrations of CO2 and O2 treatments on anaerobic respiration metabolism from Hami jujube
Effect of different initial cold-induced temperature on freshness and flavor of Tilapia fillets
Effect of different temperatures on the quality of perforated bags packaged Brassica alboglabra Bailey during storage
Influence of chitosan coating on the preservation effect of Zijin sweet orange
Effect of 1-methylcyclopropene treatments on physiological and chemical characteristics of cucumber fruits suffered mechanical damage during post-harvest
Effect of anthocyanin from Black Beauty Potato on antioxidation abilities of D-galactose induced subacute aging mice
Study on the effect on blood lipids and arteriosclerosis in rats about camphor tree seeds oil and long-chain oils
Hepatoprotective effect of burdock concentrate against ConA induced liver damage in mice
Effect of anthocyanins extracted from three kinds of Padus Mill fruits on the proliferation of HepG2 cell
Effect of Chicory Root extract on blood lipid in hyperlipemia hamsters
Immunomodulatory effect of alpha-galactooligosaccharides from Stachys Floridana schuttl.ex Benth
Application of Real-time PCR technology in Staphylococcus aureus detection
Review of preparation and basic characteristics of hyaluronic acid derived from aquatic organism
Comparative analysis of physical and chemical properties between bovine colostrum and milk
Research of the preparation, property and application of starch modified by dry heating with hydrocolloids
PCR-DGGE technology and its application in analyzing food bacterial phase
Research progress in antioxidant activity of glycosylation products
Study on specification for machinery iubricant used in food manufacture
Research progress in extraction and health care function of active ingredients from red adzuki bean
Research progress in the modification technologies on dietary fiber
Research improvement of Selenium-enriched camellia oil
Effect of bran fermented by Lactobacillus on the rheofermentation and baking properties of high-fiber bread dough
Effect of the different cut ways on the microflora of vacuum-packed fresh-cut vegetables
Effect of capsaicinoids on cecal microflora fermentation in vitro
Effect of hydroxyl radical oxidizing systems on formation of NDMA in the simulated system
Preliminary study on antimicrobial substance produced by Lactobacillus helveticus AJT
Improvement of the quality of tomato dices by pectin methylesterase
Study of formation of 3-chloropropane-1, 2-diol from glycerol and sodium chloride in the thermal reaction model
Purification and characterization of antifungal substance from Bacillus amyloliquefaciens BI2
Analysis of taste compounds in water soluble extract of Jinhua ham
Effect of conductive heating and microwave heating on the first-order structure of the glycation ovalbumin
Preparation of sodiumalginate-sodium carboxymethyl cellulose-potassium sorbate compound antibacterial film
Influence of parities and the number of days on active ingredients of yak colostrum
Optimization for ultrasonic-assisted extraction of total flavonoids from wild patrinia villosa in shaanxi and its antioxidant activity determination in vitro
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