Science and Technology of Food Industry

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

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Physicochemical Properties of Corn Starch and Edible Hydrocolloid Mixed System
Effect of Steam Explosion on Conversion and Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis
Antioxidant and Absorption/Retention Activities of the Acetylated Degraded Laminaria japonica Polysaccharides
Optimization of Maillard Reaction Process and Analysis of Volatile Compounds in Enzymatic Hydrolysate of Bighead Croaker Viscera
Preparation and Release of Nattokinase Microcapsules and Evaluation of Absorption in Caco-2 Cells Model
Screening and Fermentation Medium Optimization of Lactobacillus γ-aminobutyrate in Black Soil of Cold Region
Antioxidant Activity and Resistance to Food-borne Pathogens from Ligusticum chuanxiong Alcohol Extract
Optimization of Conditions on Laccase Production by Funalia trogii and Degradation of Sunset Yellow by Extracellular Crude Laccase
Effects and Mechanism of D-pinitol Compound with Mn2+on Insulin Resistance of HepG2 Cells
Species Identification of Sea Cucumber Products Based on DNA Barcoding
Effects of Three Fungicidal Treatments on Growth of Aspergillus carbonarius and Production of Ochratoxin A
Protective Effects of Licorice Flavonoids in Cell Damage of Alveolar Macrophages Induced by Atmospheric Fine Particulate PM2.5
Interaction of Inorganic Selenium in the Mixed Fermentation Process of Lactobacillus casei and Saccharomyces cerevisiae
Effects of NaCl and pH on Carbon Source Metabolism Ability of Proteus vulgaris and Hafnia alvei
Efficient Soluble Expression,Purification and Activity of Murine Ribonuclease Inhibitor
Prokaryotic Expression and Enzymatic Properties of α-galactosidase from Geobacillus thermodenitrificans
Predictive Model of Soymilk Sweetness Based on Protein and Amino Acid Compositions of Soybean Materials
Optimization of Enzymolysis Technology and Physical and Chemical Properties of Collagen Peptides from Skin of Red Stingray(Dasyatis akajei)
Fuzzy Evaluation in Response Surface Methodology for Optimizing the Formulation of Sugar-free Angelica keiskei Koidzumi Cookies
Purification of Collagen from Pacific Cod Skin by Isoelectric Precipitation Processing and Its Structure Properties
Process Optimization of Preparing Maillard Crab Flavor with Crab Hydrolysates of Ovalipes punctatus
Preparation of Crayfish(Procambarus clarkia)Head Paste by Microbial Composite Fermentation and Its Umami Substances Analysis
Optimization of Ultrasonic-assisted Extraction Process of Crude Protein from Termitomyces albuminosus and Its Antioxidant Activity
Processing Technology and Antioxidant Activities of Deep-fried Instant Carrot Noodles
Screen and Optimization of the Methods for Removing Protein from Crude Polysaccharide in Ginkgo Biloba Leaves
A New Cinnamaldehyde-based Active Paper Packaging against Bread Spoilage
Effect of Alfalfa Ice Structural Proteins on Quality of Frozen Dough
Establishment of Detection Method of Carbaryl Residues in Green Tea by SERS and Rapid Pretreatment
Comparison of Volatile Components of Instant Soybean Powder, Milk Powder and Goat Milk Powder
Determination of 9 Biogenic Amines in Pork by Using Ultra-high Performance Liquid Chromatography
Development of Determination of 6 Polyphendic Compounds in Kiwifruit Peel by HPLC
Research on Spectrophotometry for Determination of Total Flavonoids Content in Peanut Hulls
Flavor Compounds Produced by Paenibacillus from Pit Mud in Northern Anhui
Determination of Heavy Metals and Harmful Elements in Medicine Food Homologous Food by ICP-MS
Examination of Caffeine in Tea and Tea Drinks by Ultra-lipid Chromatography-tandem Mass Spectrometry
Active Poly(vinyl)Alcohol Film on the Fresh-keeping Effect and Quality Dynamic Monitoring of Pseudosciaena crocea
Hypnotic Effects of Ganoderma lucidum Triterpene Acids in Mice
Effects of the Antarctic Krill Oil on the Arsenic Speciation Composition in the Rat Viscera Evaluated by HPLC-AFS Technique
Anti-hypertensive Mechanism of the Enzymatic Hydrolysate of Lycium barbarum Protein on Spontaneously Hypertensive Rats
Research Progress on Contamination and Determination Methods of Perfluorinated Compounds in Food
Gelation Properties of Yam Soluble Protein
Research Progress of Chemical Components and Pharmacological Activities of Cinnamomum camphora L.Presl
Research Progress on High Value-added Utilization of Procambarus Clarkii Shells
Application Prospects and Research Hotspots of Edible Fungi Proteins
Research Progress on Fatty Acid Contents,Analytical Methods and Molecular Biology of Camellia oleifera Seed Oil
Research Progress on Antioxidant Ability of Astaxanthin
Model of Canadian Natural Health Product Management and Its Enlightenment
Research Progresses on Near-infrared Spectroscopy for Fresh Pork Quality Assessment
Effect of Crushing Method on Drying Characteristics and Shrimp Powder Quality of Antarctic Krill
Comparison of the Binding Ability to Cadmium between Rice Protein and Rice Dreg Protein
Effects of Ultrasound Treatment on the Functional Properties and Structure of Royal Jelly Proteins
Preparation and Characterization of Composite Films Incorporated with Chitosan,Gelatin and Rosemary
Effect of β-cyclodextrin Combined with Deranching on Digestibility and Structure of Recrystallized Rice Starch
Identification and Functional Analysis of Small Molecular Peptides from Egg White in Different Incubation Periods
Cooking Quality and Textural Characteristics of Coix Seed during Storage
Effects of Tremella Polysaccharides on the Fermentation, Textural and Sensory Quality of Low-fat Yogurt
Effects of Heat-moisture Treatment on Rheological Properties of Sweet Potato Starch
Effect of Clarifying Agent and Temperature on Clarification of Cabernet Sauvignon Wine
Fabrication and Formation Mechanism of EGCG-loaded Nanoparticles Based on the Self-assembly of Sodium Caseinate,EGCG and Gum Arabic
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