Science and Technology of Food Industry

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

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Study on encapsulation of papain prepared by gelatin-chitosan-sodium alginate gel
Optimization of soluble dietary fiber preparation technology from roxburgh rose pomace by fermentation
Study on the enzymatic properties of alpha-L-rhamnosidase by Aspergillus niger and its application in the preparation of isoquercitrin
Effects of rinsing times on the flavor compounds of bream surimi
Optimized process of selenium enrichment for endophytic fungi from mangrove plant Pluchea indica(L.)Less
Influence of fermentation conditions on volatile acidity in mulberry wine
Isolation and identification of Aspergillus tubingensis and its application in the identification of gutter oil
Analysis of fungal diversity in Niulanshan Erguotou brewing process
Study on the diversity of microbial in traditional fermented dairy products
Optimization of process technology of mango granules based on textural quality changes
Optimization of sea buckthorn juice freeze concentration process
Optimization of ultrasonic extraction process for lutein from pumpkin peel by response surface methodology
Response surface methodology for optimization of microwave-assisted technology parameters for glycosylation modification technology of rice dreg protein
Effect of transglutaminase on gel properties of apricot protein
Optimization of microwave-assisted extraction technology of polysaccharide from tree peony seed meal and evaluation of antioxidant activity in vitro
Effects of glycosylation methods on glycation reaction and products of soybean 7S globulin
Optimization of polysaccharides from Hypsizygus marmoreus by response surface methodology
Optimization of formula of soybean buckwheat solid beverage
Investigation of deproteinzation and decoloration technology for polysaccharide from mango pomace
Control technology of the crystal chicken preserved eggs that phase alkali concentration and without metal salt
Pulping process optimization of domestic soybean milk machine by response surface methodology
Optimization of decolorization of polysaccharide from gentiana by response surface methodology
Formula optimization and physicochemical analysis of nutritious formula powder of bamboo shoots of Chimonobambusa quadrangularis
Flavonoids extracted by ultrasonic assisted method from lavender residue and its antioxidant activity
Study on stability and targeting release characteristics of anthocyanin microcapsules of Lycium ruthenicum Murr
Optimization of lily jelly formulation by response surface methodology
Study on extraction process and antioxidative activity of total saponins from Globba racemosa Smith roots
Optimal process of ultrasonic extraction and antioxidant activity of polysaccharides from Chenopodium album Linn
Purification and antioxidant activity of glycoprotein from Schisandra chinensis
Optimization of edible gums amount in fried beef patties by using D-optimal mixture design
Rapid quantification of isoflavones in traditional Chinese soybean food by ultra-high performance liquid chromatography coupling to the UV detector
Effects of different methyl esterification methods on the production of fatty acids from Schizochytrium and GC-MS analysis
Optimization of headspace solid phase microextraction conditions for GC-MS analysis of volatile components in soymilk
Rapid separation and determination of spermine in fruit by capillary electrophoresis with electrochemiluminescence detection
Detection for urea in raw milk on a gold electrode through cyclic voltammetry
The comprehensive evaluation of the influence of sulfur smoked on quality of Codonopsis Radix based on safety and efficacy
Effect of storage temperatures on components and quality changes of strawberry puree
Optimization of the cold air drying conditions and prediction on shelf-life of half-dried Scomber japonicus fillets
The inhibitory effect of black wolfberry extracts on HBV and the capacity of its antioxidant
Effect of 1-MCP of different concentrations in fresh-keeping of basil
Effect of transportation condition on shelf quality of fresh common bean (Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou
Comparative research on nutritional content for adult yaks meat in different regions
Protective effects of Nano-Selenium/platycodon polysaccharides complex on CCl4-induced Liver Damage in Mice
Effects of ten strains of Lactobacillus on the activity of immune cells in vitro
Quorum sensing system and its role in regulation of biofilm formation in lactic acid bacteria
Research progress of hypolipidemic peptides in dietary proteins source
Brief description on the production, function of stachyose and its application
Research progress on active anti-stress components from natural products
Research progress of edible packing films based on fruit and vegetable
Principal component,factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality
Application and research progress of oat in dairy products
Progress of γ-aminobutyric acid(GABA) enrichment process in cereals
Effect of three different potato composite modified starches on the physical and digestibility properties of potato noodles
Study on relative molecular weight distribution and depressor effect of soybean peptide prepared by enzymatic method
Study on the browning mechanism in pitaya wine production
Preparation and characterization of spinosin phospholipid complex
Effect of high temperature frying on the structure and properties of potato starch
Study on extraction,purification and antioxidant activity of tannins of Eucalyptus Citriodora bark
Mathematical modeling of growth of Salmonella paratyphi B and Staphylococcus aureus in ready-to-eat cucumber slices
The effect of PI3K/Akt pathway in the apoptosis of human hepatoma MMC-7721 cells induced by serum containing Iridoid glycosides from Boschniakia rossica
Primary study on antagonism mechanism of Metschnikowia pulcherrima yeast inhibiting Colletotrichum gloeosporioides in mango fruit
Comparative analysis of fermentability and rheological properties of two strains of exopolysaccharide-producing Kazachstania unispora from Tibetan kefir
Isolation and purification of lactoferrinhydrolysate's modifier and determination of its antibacterial activity on Escherichia coli
Control of strawberry fruit postharvest decay by antagonistic bacterium Burkholderia contaminans and its safety evaluation
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