Science and Technology of Food Industry

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

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Enzymatic hydrolysis and gelatinization degree of extruded corn starch with different amylose content
Isolation,purification and enzymatic properties of aldehyde dehydrogenase from Acetobacter pomorum
Optimization of cryoprotectants formulation for Pediococcus acidilactici by response surface methodology
Optimization of fermentation medium for fumagillin production
Employing Box-Behnken to optimize the preparation of enzymatic hydrolysate of oyster
Effect of addition of garlic paste on the quality of cantonese sausage
Plant growth regulators promote cordycepin production by liquid surface fermentation of Cordyceps militaris
Optimization of medium for producing escin Irpex sp. EA-LJS-73 by using response surface methodology
Selection of clarifying agent of sour cherry wine
Identification of biofilm-forming bacteria and remove of the Proteus biofilm in chilled pork
Enhancement of exopolysaccharides production in L. bulgaricus by intense pulse light mutagenesis
Antioxidant activities of bioactive components in different species and parts of pitayas fermentation
The changing of eating quality of duck blood fermented by Penicillium nalgiovense
Effects of four kinds of contact surfaces on formation of Bacillus cereus biofilm
Flavor improvement of sea-buckthorn wine fermented by the combination of Staphylococcus Pasteuri TS-82 and Saahavomyces cerevisiae
Optimization of extraction process of limonin from the Zhi Que' endocarp by central composite design-response surface methodology
Synergistic antimicrobial effect and mechanism of punicalagin and chlorogenic acid against Staphyloccocus aureus
Applied research of sweet potato leaf powder in three flour products
Study on extraction optimization of the polysaccharides from Sepia pharaonis viscera and its antioxidant activities, moisture-absorption and moisture-retention properties
Optimization of extraction technology by response surface methodology and inoxidizability of total flavonoids from Tricyrtis maculata Machride
Pyrolysis characteristics of soybean oil and composition analysis of biomass pyrolysis oil
Preparation of astaxanthin-loaded nanoemulsions by response surface methodology
Ultrasonic-assisted ethanol extraction techniques of the total flavonoids from the leaves of Canarium album by response surface methodology
Optimum processing of Osmanthus essential oil microcapsule
Polyphenolic compositions and their bioactivity in the bulb of Lilium regale and L. davidii var. unicolor
Study on microencapsulation of polyphenols in lotus solid waste by spray drying
Study on process optimization of soft candy with hericium and agar
Effect of hydrolysis process on quercetin content in Tartary buckwheat extract and its pharmacokinetics
TGase and hydroxypropyl methyl cellulose improved properties of whey protein edible film
Determination of aluminum and titanium in sweet potato vermicelli by ICP-MS
Simultaneous determination of lactic acid and acetic acid in enzyme solution by high performance liquid chromatography
Establishment of Taqman fluorescence quantitative PCR assay for bovine derived ingredients in meat products
SPME-GC/MS combined with AMDIS analysis of the volatile compounds in fish sauce from different origins
Effect of different processing methods on sesame flavor
Molecularly imprinted polymer as artificial antibody in enzyme-linked immunosorbent assay for the determination of enrofloxacin
Analysis of the volatile components in Armillaria mellea by HS-SPME/GC-MS
Effects of different orange varieties on the aromatic composition of orange wine
Effect of oil body from different soybeans on the composition and stability of mayonnaise
Effects of sodium isoascorbate treatment on the postharvest quality of Pruns armeniaca L. fruit during shelf life
Effects of zanthoxylum bungeanum extract on the quality of prepared pork patties during chilled storage
Effect of SO2 fumigation on cell ultrastructure and the content of anthocyanins of red globe grape
Inhibitory activity of sulfur dioxide preservative on Botrytis cinerea of Muscat Hamburg table grapes
Composition analysis and nutritional evaluation of different parts of Decapterus maruadsi
Effects of Lactobacillus casei SY13 and its symbiotic on the abundance of Akkermansia muciniphila in mice intestine tract
Anti-fatigue effect of enzymatic hydrolysates from Auxis tapeinosom dark muscle protein
Nutritional ingredient analysis of the flowers and leaves of dried Tsingtao flower
The effect of taurine on weight loss and lipid reduction in rats
Application research progress on loop-mediated isothermal amplification in food safety detection
Progress of functionalized nano probe based on aptamer in food safety and detection
Present situation and development prospects for application of rapid detection technology in aquatic product
Progress on the effects of pretreatment and drying on quality of potato flour
Effect of inulin on the farinograph tensile properties and bread quality
Research on the properties of starch modified by ball-milling combined with octenyl succinic anhydride esterification
Study on relationship between the thermodynamic characters/solution qroperties and surface hydrophobicity of soybean β-Conglycinin(11S)
Effects of ultrafine grinding on the physical properties and antioxidant activities of black garlic powder
Effects of L-proline and L-phenylalanine on roast flavor of Maillard reaction products
Study on recombination technique of enzymatieally cross-linked Tilapia meat
Effect of polydextrose on the retrogradation of rice starch gel
The characteristics of water holding capacity and distribution of water phase during the decoction of conditioning steak
Changes of carbohydrate contents and amylase activities in bulb of Lilium davidii var. unicolor during cooling storage preservation process
Effects of different vegetable fat on the quality of the spread processed cheese
Comparative analysis on chemical characteristics of different grades CTC black tea
Preparation of Agaricus bisporus protein powder by spray drying and evaluation of the nutritional value
Enzymatic hydrolysis of sea cucumber saponin Echinoside A and identification of its product structure and hemolytic activity
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