Science and Technology of Food Industry

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

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Evaluation and Analysis of Parboiled Rice before and after Preparation Based on Quality Characteristics and Gelatinization Properties
Colistin-functionalized Fe3O4-GQDs as a Fluorescent Probe for Rapid Detection of Escherichia coli
Effects of Pre-treatment Methods on Quality Attributes and Flavor of Pigeon Soup
Effect of Different Hot Air Drying Temperatures on Quality of Chimonobambusa quadrangularis Shoots
The Effect of Mercaptoethanol on the Interface Properties of Heat-Induced Aggregation of Soy Protein Isolate
Study on Degradation Effect of Chitosan by High-speed Shear
Effect of Preservation Methods on the Quality of Instant Fresh Rice Noodles
Physio-chemical Properties, Botanical Sources and Antibacterial Activity of Apis andreniformis Honey
Quality Evaluation of Prepared Wolfberry with Sodium Sulfite Impregnation under Hot Air Drying
Effect of Storage Time on Functional Ingredient and Antioxidant Activity of Ya’an Tibetan Tea
Oxidation Inhibition and Gel Properties Enhancement of Myofibrillar Protein from Silver Carp by Bovine-bone Collagen Hydrolysate
Study on Nutrition, Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet
Research on the Effect of Different Processing Stages on the Flavor of Fuliji Red-cooked Chicken
Analysis of Microbial Counts and Bacterial Community in Modified Atmosphere Packaging Meatballs
Culture Medium and Condition Optimization of γ-Polyglutamic Acid Synthesized by Microbial Fermentation Using Yellow Water
Screening and Identification of Poly Malic Acid Producing Strains
Effect of Solid-state Fermentation with Cordyceps Militaris on Processing and Digestive Properties of Corn Flour
Characteristic Analysis of Different Microencapsulated Bifidobacterium
Study on the Optimization of the Preparation Process of Walnut Peptide and the Improvement of Memory Function
Optimization of Extraction Technology and Storage Stability of Polyphenols from Pomegranate Peel
Optimization of Preparation Technology of Instant Tibetan Tea and Analysis of Its Functional Components and Antioxidant Activity
Study on the Whole Protein Extrusion Compound Rice Formula
Effect of Ultrasound Combined with Papain Treatment on Tenderness of Chicken Breast
Study on Fermentation Technology of Hawk Tea and Its Antioxidant Activity
Preparation of Polyphenols of Acanthopanax sessiliflorus Sports Beverage and Its Fatigue Relieving Effect
Study on the Clarification Process of Stevia Extract by Small-Aperture Ceramic Film
Study on Processing Technology of Pickled Radish
Isolation, Purification and Antioxidant Activity of Inonotus obliquus Polysaccharide
Effect of High Oxygen Modified Atmosphere Packaging on Quality of Pork from Wei Pig Breeds in Anhui Stored at Chilling Temperature
Effect of Compound Antioxidant Treatment on the Spiced Beef Under Low Temperature Storage Conditions
Analysis and Comparison of Aroma Components in Different Mango Varieties by Headspace-solid-phase Microextraction-Gas Chromatograph-Mass Spectrometer
Analysis of Flavoring Substances and Antioxidant Characteristics of Different Flavor Baijiu
Establishment of Detection Model of Water-injected Meat Based on Low Field Nuclear Magnetic Resonance Transverse Relaxation Spectroscopy
Comparison and Principal Component Analysis of Main Mineral Elements in Lycium ruthenicum Murray from Different Habitats
Correlation Analysis between Aroma Components and Ecological Factors of ‘Hongdeng’ Cherry in Different Producing Areas
Fluorescence Aptasensor for 17β-Estradiol Determination Based on Black Phosphorus Nanosheets
Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry
Rapid Detection of Adulteration in Camel Milk by Electronic Nose
Optimization of Modified Atmosphere Packaging Microenvironment of Chilled Duck and Its Influence of Quality
Effect of Sterilization and Storage Temperature on the Composition, Content and Antioxidant Activity of Polyphenol Compounds in Lychee Juice
Quality Changes of Different Tea Beverages during Storage
Effect of Freeze-thaw Cycles on Quality Characteristics of Mutton
Effects of Acanthopanax senticosus-Coriolus versicolor Ethanolic Extract on Anti-depressive in Mice
Effects of Water Extract of Ziziphi Spinosae Semen, Poria Cocos and Codonopsis Radixon on Sleep Function in Mice and Its Underlying Mechanisms
Study on the Effect of Blackbean Polypeptide on Hepatocyte Injury in Mice with Overload Training
Study on the in Vitro Antioxidant and Bile Salts Binding Activity of the Dietary Fibers from Seven Edible Rraditional Chinese Medicines
Effect of Soft-shelled Turtle Peptide on the Lifespan and Antioxidant Activities of Drosophila melanogaster
Extraction of Saponins from Black and White Quinoa and Comparison of Their Antioxidant Activities
Biological Activities of Radix Pseudostellariae and Its Application in Food Industry
Research Progress on Storage and Processing of Phyllanthus emblica
Research Progress of Compound Techniques for Enrichment and Detection of Foodborne Pathogens
Advances in the Detection Methods of Strong Polar Pesticide Residues
Research Progress of Gelatin-based Biodegradable Films
Research Progress on Biological Functions of Exosomes Derived from Bovine Milk
Research Progress of the Active Components and Mechanism of Cyclocarya paliurus in Regulating Glucolipid Metabolism
Research Progress on the Application of Cold Plasma in Food Sterilization and Preservation
Research Progress of Immunochromatographic Strip Technique in Food Safety
Advances in Studies on the Functional Properties of Polyphenols and Their Interactions with Proteins and Polysaccharides
Research Progress of Disinfection and Sterilization in Cold Chain of Fresh Foods
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