Science and Technology of Food Industry

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

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Comparisons of functional properties of protein isolate and protein concentrate in Plukenetia volubilis L.seeds
Improving effect on the yield of corn fiber soluble polysaccharides by extrusion and evaluation of antioxidant activity
Effect of conventional pulverization on content and components of volatile oil from Zanthoxylum armatum v.novemfolius
Energy-gathered pulsed ultrasonic-assisted hot water extraction of fish scale collagen
Textural properties of red dates from XinJiang based on hot air drying conditions
Study on parameters of adsorption of heavy metal ions Cr6+ by banana peel adsorbent
Physical and chemical properties of spray-dried purple sweet potato flour with maltodextrin as carrier
Identification of wort turbid substances in Jiangsu Daner Barley wort
The effect of different sterilization methods on the physical and chemical properties of egg white liquid
Preparation and properties of cross-linked enzyme aggregates of phenylalanine ammonia lyase in the aminated macroporous silica gel
Dynamic analysis of physiochemical indexes and microbes in fermentation process of Sichuan bran vinegar
Optimization of pricklyash seed protein hydrolyzing by Alcalase proteases to prepare antioxidative peptides
Optimization of the extraction of Cordyceps Militaris polysaccharides by microwave assisted with enzyme hydrolysis
Study on heavy organic concentration food-wastewater treatment with activated carbon under ultrasonic assistant
Influence of industrial processing on quality parameters of litchi juice
Optimization of ultrasound-assisted extraction of anthocyanin in Vitis vinifera suspension cultures by response surface methodology
Processing of puffed chestnut cake by microwave puffing and improving of crispness
Optimization of extraction process by response surface methodology of anti-oxidant polysaccharides from Phasolosma esculenta
Enrichment process of angiotensin I-converting enzyme inhibitory peptides from casein peptide phosphate by-products
Optimization of extracting flavonoids from honey suckle by response surface methodology
Optimization of enrichment medium for two low temperature lactic acid bacteria
Study on process parameters optimization of Momordica Charantia beverage
Optimization of red raspberry wine fermentation process
Optimization of intensified high-temperature air-dying ripening procedure of red rice yeast fermented sausages by response surface methodology
Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia
Research of consumer behavior for food safety attributes in the view of choice experiment
HPLC-ESI-MS analysis of the structure and content of anthocyanins in purple pakchoi
Effect of different near infrared spectroscopy ( NIR) acquisition ways and sample states on the ribbonfish freshness detection results
Determination of trace elements in cheese by inductively coupled plasma mass spectrometry
Study on determination and removal of Fe, Mn, Cu and Zn in python oil
Effect of different pretreatment methods on the determination of lovastation in health foods
High performance liquid chromatography-tandem mass spectrometry method for the determination of Nε- ( carboxymethyl) lysine in fried bread sticks
Analysis and the application of R-index and GC-O method in fermented meat products ranking test
Simultaneous determination of carbamate pesticide residues in purple yam by high performance liquid chromatography-tandem mass spectrometry
The change of FAA and BAs in meat during storage and the identification of corruption marker
Effect of BTH treatment on physiological characteristics and sensory quality of ‘Yujinxiang'muskmelon
Evaluation on the control effect of 5 fungicides against citrus storage diseases
Study on texture properties changes of Guanxi honey pomelo juice sacs during storage
Effect of cryogenic liquid quick-freezing on the biochemical properties of soft shell swimming crab ( Portunus trituberculatus) muscle during frozen storage
Effects of grinding on composition properties of amino acids and total sugar content in stipe base of Pleurotus Eryngii
Effect of different oil on lipid metabolism and hepatic steatosis in rats
Study on antagonism of antioxidant effect of Rhodiola rosca oligomeric proanthocyanidns in deoxidization on mice induced by D-galactose
Study on comparisons of different ripening fermentation periods fermented Shuidouchi in their physicochemical properties
Effect of glyphosate-resistant transgenic soybean on micronucleus of sperm cells and acrosomal reaction rate in male mice
Research progress in nutritional value and medicinal function of the farmed crocodile
Advancements on rapid detection methods for psychrophilic bacteria in raw milk
Research advances in hydrolysis of starch by Neopullulannase and its application
Development of food functional component delivery system
Study on rapid determination of protein in food
Research advancement on detection method and safety of aluminum residue in jellyfish
Development of eggs coating agent material
Research advances in formation, control and detection method of the ethyl carbamate in rice wine
Progress in microbial oils produced by Rhodotorula glutinis
The review of agricultural products traceability of origin based on non-destructive testing technology
Moisture changes of stichopus japonicus during the process of autolysis
A contrast research of bacteriostatic effect by three common liliaceous plants
Effect of ultra high pressure homogenization and dimethyl dicarbonate on the inactivation of indigenous microorganisms in the litchi juice and its microbial shelf-life
Change of moisture and texture of dosidicus squid during roasting process
Research of the characteristics of Maillard reaction derived from diglycine-xylose system
Growth curve fitting and prediction model developing of Listeria monocytogenes in milk
Study on the pasting and retrogradation properties of corn starch /xanthan gum combinations
Effect of pH on NMR transition point of sucrose concentration of high methoxy pectin
Effect of different factors on RVA profile characteristics of germinative lotus seed powder
Effect of NaCl concentration on the functional properties of myofibrillar protein-edible gum mixtures
Effects of high static pressure on digestibility of bovine colostrum casein in simulated gastric fluid
Isolation of the phycocyanin and allophycocyanin from Marine Red Algae by gel filtration
Changes rules of myofibrillar proteins from Wenchang Chicken during frozen storage process
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