Science and Technology of Food Industry

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

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Effect of Different Factors on Chemical Composition of Melaleuca ahemifolia Essential Oil
Mechanism of Antioxidant Peptide Change of Xuanwei Ham during Processing
Screening and Identification of Aflatoxin B1 Degradation Strain
Effects of Different Extraction Methods on the Quality and Antioxidant Properties of Paeonia suffruticosa Seed Oil
Changes of Nutritional Components and Antioxidant Activities of Moringa oleifera Leaf Extract during Fermentation
Expression of a Novel Hydrolase from Klebsiella oxytoca for Carbendazim Residue Degradation on the Surface of Fruit and Vegetable
Isolation and Identification of a Low Yield Higher Alcohols Yeast Strain for Mulberry Wine
Effect on Poly-γ-Glutamic Acid Fermentation by Addition of Oxygen-Vectors
Effect of spoIIE Genedeletion on Amylase Activity in Bacillus clausii
Optimization of Ultrasonic-Assisted Extraction of Polyphenols from Pomegranate Root Bark and Its Antioxidant Capacity
Efficient Extraction of Tricholoma matsutake Polysaccharide by Magneto-Induced Electric Field and Its Process Optimization
Optimization of Extraction Technology and Antioxidative Activity of Ellagic Acid in Raspberry by Response Surface Methodology
Optimization of Hydrolysis Process of Polysaccharides from Chrysanthemum indicum Flowers by Response Surface Methodology
Optimization of the Preparation of Sweet Potato Resistant Starch by Thermal-press Processing Method
Optimization of Ultrasonic-microwave Synergistic Extraction of Flavonoids from Eichhornia crassipes by Response Surface Methodology and Analysis of Antioxidant Activity of Flavonoids from Its Different Parts
Quality Evaluation of Different Varieties Peach Slices by Vacuum Freeze-drying
Optimization of Ultrasonic Assisted Enzymatic Extraction of Collagen from Fish Skin of Lophiiformes
Optimization of Dissolving Process and Properties of Bacterial Cellulose with Ionic Liquid
Microwave-assisted Extraction of Flavonoids from Rosemary and the Stability of Its Potassium-cyclodextrin Metal Organic Frameworks Inclusion Complex
Effect of Enzymatic Pretreatment on Stability of Peanut Oil Body and Optimization of Enzymatic Demulsification Process
Effect of Proportion and Ultraviolet Aging on Performance and the ATBC Migration of PLA/PBAT Composites Film
Analysis of the Status in Domestic Registered Weight-reduction Health Foods
Development of the Quality Evaluation System of Chinese Northern Steamed Bread by Multivariate Statistical Analysis
Optimization of Conditions for Determination of Total Avenanthramides in Oats by Acid Dye Colorimetry
Application PCA Method to Fast Discrimination of Dyed Navel Oranges Using Near Infrared Spectroscopy
Rapid Determination of Folic Acid Content Range in Food by Microbiological Method
Analysis of Antioxidant Activity and Active Components of Eucalyptus urophylla×Eucalyptus grandis Bark Extracts
Establishment of a Method for the Rapid Measurement of Moisture,Caffeine and Tea-polyphenols in Instant Pu'er Tea by Near Infrared Spectroscopy
Characteristic Flavor Compounds in Fragrant Rapeseed Oil by Gas Chromatography-Mass Spectrometry and Chromatography-Olfactometry
Comparison and Analysis of Characteristic Aroma Components of 6 Main Green Teas in Hezhou
Economic Indexes of Camellia oleifera Fruit and Fatty Acid Composition of Camellia Oil based on Principal Component Analysis
Response Surface Methodology for Optimization of Determination of Methionine in the Fermentation Broth by Sodium Nitroprusside Method
Effects of 1-MCP Combined with Trichoderma harzianum on Preservation of Cherry Tomato
Effect of Compound Preservatives with Ultra-high Pressure on Storage Quality of the Largemouth bass
Effects of Different Thawing Methods on the Quality and Taste of Precocious Eriocheir sinensis
Effects of Pu-erh Tea on the Intervention of Obesity and Protection of Liver in Rats
Nutrients and Physiological Functions of Human Milk
Effect of Hydroxyl Radical Oxidation System on Structure of Myofibrillar Protein in Cultured Pseudosciaena crocea
Research Progress of Control Technology of Heterocyclic Amines in Fried Meat Products and Its Metabolic Control in Human
Research Progress of Digestive and Fermentation Characteristics of Plant Polysaccharides
Research Progress of Terpenoids and Bioactivities in Edible Mushroom
Research Progress of Application of Biological and Natural Preservatives in Controlling Post-harvest Grape Gray Mold
Research Progress and Application of Whey Protein Hydrolysate
Research Progress on the Baking Tea Foods
Research Progress on Plant Polysaccharide Aerogel as Adsorption Materials
Research Progress on Synthesis Methods and Characteristics of Selenium Polysaccharides
Development Status of Functional Fermented Enzymes
Effect of Ultrafine Grinding on Physical and Chemical Properties of Bamboo Shell Powder
Research Progress of Preservatives Containing Chitosan in Fresh-Keeping of Aquatic Products
Research Progress on Toxicity Removal and Elimination Methods of Common Marine Neurotoxins in China
Research Progress in Extraction Methods of Polysaccharides from Fermentation Broth
Characteristics and Quality of Microwave Drying Lotus Seed based on Temperature Control
High-charged-ion-octenyl Succinic Anhydride Modified Starch as Microcapsule Shell Material
Preparation and Properties of Grafted Conjugates with Dextran in Different Molecular Weights-Peanut Protein Isolates
Preparation Technology and Simulated Digestion Absorption of High Fischer Ratio Peptide Derived from Corn Protein with Different Molecular Properties
Effect of Thermosonication Treatment on the Quality of Fresh Red Dragon Fruit Juice
Structure and Immunomodulatory Activity of Polysaccharide from Ramaria flaccida (Fr.) Quél
Active Components of Chinese Wolfberry Extracts and Its Bacteriostatic and Antioxidant Properties
Effect of Ultrasound Treatment on Structural Properties and Gel Water Holding Capacity of Transglutaminase-Catalyzed Whey Protein Isolate
Effects of Different Pretreatments on Physicochemical Properties of Pectin from Premna microphylla Turcz Leaves
Dynamic Model of Quality Change of Eggs Coated with Chitosan
Ethanol Fractional Purification and Antioxidant Activities of Polysaccharides from Polygonum cuspidatum
Analysis of Nutritional Components and Processing Characteristics of Lotus (Nelumbo nucifera Gaertn.) Seeds from Different Regions
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