Science and Technology of Food Industry

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

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Effect of Ultrasonic Synergistic Cryoprotectant on Water Retention and Texture of Quick-frozen Dumplings Stuffing
Effect of Citric Acid on the Production of Monacolin K by Liquid State Fermentation of Monascus purpureus
Assessment of Safety and Probiotic Characteristics of Lactobacillus rhamnosus ZB1107-01
Optimization of Fermentation Process for Fresh White Munag Distilled Wine
Study on Metabolites and Antioxidant Activity of Seabuckthorn Jiaosu during Fermentation
Isolation and Identification of Lactic Acid Bacteria from Rumen of Camel and Its Function in Degradation of Indole
Evaluation of Antibacterial Activity of Flavonoid Extracts from Trapa bispinosa Roxb Shell and Its Effect on Growth Characteristics of Pseudomonas in Duck Meat
Identification of Sheep-derived Components and Their Content in Cold Fresh Meat Products Based on Fluorescent Quantitative PCR
Horseradish Peroxidase Imprinted Material Prepared by Pickering Emulsion Polymerization
Study on Protein Extraction,Polypeptide Preparation and Antioxidant Activity of Walnut Pulp Hydrolysate
Optimization of Cooking Conditions in the Preparation of Antarctic Krill Powder
Optimization of Ultrasound Combined with Rectangular High Pulsed Electrical Field Assisted Extraction of Polysaccharides from Hemerocallis citrina by Response Surface Methodology and Its Antioxidant Activity
Optimization of Solid Phase Acid Hydrolysis of Polysaccharide from Abalone Viscera by Response Surface Methodology
Preparation and Properties of Functional Mulberry Leaf Tea by Salt-Vinegar Steaming-Fermentation
Optimization of Ultrasonic-assisted Extraction Technology of Ursolic Acid from Cornus officinalis and Its Antioxidant and Antibacterial Activities
Preparation and Characterization of Microcapsule Lactobacillus bulgaricus
Optimization of Preparation Process of Pea Protein Bread and Its Quality Characteristics
Optimization of Ultrasonic-Microwave Synergistic Extraction of Soluble Dietary Fiber from Seabuckthorn Peel Residue
Optimization of Saponification Extraction Process of Lycopene from Neurospora crassa by Response Surface Methodology and Its Antioxidant Activities
Effects of Different Ingredients and Starter Culture on the Flavor and Aroma Components of Fermented Mutton Sausage
Complex Enzyme Extraction and Antioxidant Activity of Anthocyanins from Vaccinium bracteatum Thunb. Fruits
Study on the Optimization of Ultrasonic Extraction Technology and Antioxidant Capacity of Total Flavonoids from Cerasus Leaves
Development of Pomegranate Flavor Yogurt
Preparation of Cyclocarya paliurus Sugar-Free Jelly
Influence of Different Final Cooling Pressure on Vacuum Cooling Performances of Low-salt Bacon and Simulation Study
Determination and Migration of Three Kinds of Cyclosiloxanes in Food Contact Silicone Rubber
Analysis of Aroma Component for Different Pears of Interspecific Hybridization by Solid Phase Micro-Extraction Combined with Gas Chromatography-Mass Spectrometry
Determination of 22 Kinds of Phthalate Esters in Fishoil Capsule Shells and Their Migration by Gas Chromatography-mass Spectrometry
Establishment of LAMP Rapid Detection Method for Pseudomonas aeruginosa and Verification of Droplet Digital PCR
Simultaneous Determination of Three Rriterpenic Acids in Lycopus lucidus Turcz. var. hirtus Regel by High Performance Liquid Chromatography
Determination of Rare Earth Elements in Fresh Milk,Yogurt and Milk Powder by Inductively Coupled Plasma Mass Spectrometry
Modification and Stability Evaluation of Reduced Glutathione Nano-liposomes
Development of Special Modified Atmosphere Packaging of Fresh-cut Spinach and Coriander
Preparation and Performances of Two-Dimensional Supported Ethylene Adsorbent
Study on Storage Quality of Japonica Rice by Different Mechanical Threshing and Its Relevance
Effect of Twin Screw Extrusion on Digestibility and Glycemic Index of Jackfruit Seed Starch
Intervention of Tremella Polysaccharides on Non-alcoholic Fatty Liver Rats Based on Metabolomics Method
Hypolipidemic Effects of Protein from Penaeus vannamei in Vitro
Effects of Konjac Glucomannan and Oxidized Konjac Glucomannan on Growth of Probiotics and Lactose Metabolism in Vitro
Inhibitory Effects of Pinus koraiensis Pine Nut Polysaccharide on Inflammatory Response of RAW264.7 Cells Induced by Lipopolysaccharide
Research Progress in Pharmacological Efficacy of Plant Polysaccharides
Research Progress in Exposure and Detection Methods of Perchlorate in Food
Research Progress on Oenothein B and Its Biological Activity
Research Progress on Chemical Constituents and Biological Activities of Oats
Research Progress in Cellular Agriculture: Cell-based Animal Proteins Production
Study on Volatile Flavor Components of Cantonese Roast Duck in Different Processing Stages
Effect of Ethanol Extract of Grape Seed on the Microstructure Structure and Retrogradation Characteristics of Corn Starch
Effect of Tea Polyphenol Microcapsules on Physicochemical Properties and Volatile Flavor Substances of Bacon
Extraction,Component Analysis and Antioxidant Activity of Rana chensinensis Egg Oil
Isolation,Purification and Antioxidant Activity of Polysaccharide from Tieguanyin Tea Dust
Study on the Salad Dressing Based on Natural Oil Body-Sodium Alginate
Preparation,Characterization and Performance Analysis of Temperature-Sensitive Starch-Based Polymer Carrier
Study on Extraction of Pectin from Coffea arabica Pericarp and Antibacterial Activity of Its Hydrolysate
Effect of Ultrasound on the Structure and Properties of Oat Protein Oxidized Aggregates
Characteristics of Allicin in Garlic Encapsulated Complexes by Three Starches and Their Antibacterial Activities
Study on the Correlation Between Active Components and Antioxidant Capacities in Red Dragon Fruits
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