Science and Technology of Food Industry

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

column
Changes of Lutein Content and Chromatic Value in Brown Rice with Different Water Content during Dynamic Storage
Attribution Analysis of Lactuca sativa Var. Angustata Enzymatic Browning
Optimization of Maillard Reaction Conditions and Changes of Physicochemical Properties of Enzymatic Hydrolysate of Sipunculus nudus
Effect of Ultra High Pressure Combined with Recombinant Pectin Methylesterase Inhibitor on Pectin Methylesterase Activity and Quality of Fresh Orange Juice
Study on the Minimal Sugar Structure Substrate of N-Glycosidase PNGase H+
Antioxidant Activity of Extracts from Different Polar Solvents of Flavonoid Extract of Aurea helianthus Flower
Nutritional Quality of Shelled Lotus Seeds in Different Species at Different Maturation Stages
Kinetic Study on Ultrasound-assisted Fermentation of Peptides from Skimmed Milk Powder by Lactobacillus paracasei
Study on Curdlan Fermentation Kinetics of Alcaligenes faecalis under Chemostat Cultivation
The Isolation,Identification and Coaggregation Characteristics of a Yeast with Starch Flocculation from Naturally Fermented Sweet Potato Sour Liquid
Metabolites Profile Analysis of Fermented Milk with Lactobacillus plantarum P-8 Based on Ultra-performance Liquid Chromatography-quadrupole-time of Flight Mass Spectrometry(UPLC-Q-TOF-MS)
Anti-inflammatory Effects of Antrodia cinnamomea Ethanol Extract in Vitro
Screening of Monascus with High-yield Lovastatin and Effects of Co-fermentation on Solid-state Fermentation
Degrading Activity of Creatinine and Uric Acid of Lactobacillus plantarum ZXH-1304S
Detection of Biothiols in Vegetables by Switched Fluorescence Sensor with Nitrogen-Doped Carbon Dot
Technology Optimization of Wheat-Bread Added with Baked Potato
Synergistic Effect of Lactic Acid on the Antibacterial Activity of Ovalbumin
Optimization of Microwave Puffing Process and Water State of Surimi
Study on the Film Preservation Technology of Chinese Wolfberry Eggs
Optimization of Production Process of Fermented Rice Flour with Compound Bacteria and Its Aroma Components
The Optimization of Tomato Sauce Recipe Based on Fuzzy Mathematics and Response Surface Method
Optimization of Mechanical Grinding Assisted Extraction of Proanthocyanidins from Shenzhou Jujube By Response Surface Methodology
Probability Assessment of Dietary Exposure Risk to Aluminum in Flour Foods by Monte Carlo Simulation
The Establishment of a Simultaneous Detection Method for Lutein,Zeaxanthin and β-Cryptoxanthin in Food
Effect of Different Modifiers on Rheological Properties of High Contents Potato Whole Flour
Determination of Propionic Acid and Its Salts in Food by High Performance Liquid Chromatography
Effects of Different Heating Methods on the Contents of Free Amino Acids in Minced Shrimp of Penaeus vannamei and Euphausia superba
Nutritional Quality Evaluation of Kadsura coccinea Fruit in Eastern Guizhou
Surface Enhanced Raman Spectroscopy(SERS) for the Detection of Sildenafil in Health Care Products
Determination of the Contents of Numb-taste Components in 9 Kinds of Longnan Pepper by RP-HPLC
Isolation and Preparation of Myricitrin and Quercitrin from Hydrocotyle sibthorpioides Lam. by High-speed Counter-current Chromatography
Rapid Screening and Confirmation of 55 Kinds of Veterinary Drug Residues in Pork by QuEChERS EMR-Lipid Technology and LC/MS/MS
Basic Nutrient Composition Analysis of Freshwater Fish Muscles Based on Four Orders and Thirteen Species
Effects of the Addition Level and Particle Size of Wheat Bran on the Quality of Dumpling Wrapper
Preparation of Kojic Acid-Sodium Alginate Film Coating and Its Effects on the Browning of Lily Bulbs
Effect of Exogenous H2S on Antioxidant Capacity of Strawberry Fruit during Shelf and Low Temperature Storage
Effect of Chitosan/Nano-TiO2 Composite Coating on Fresh-keeping of Mango
Effect of 1-MCP Coupling with Ozone Treatment on Storage of Blueberry at Low Temperature
Effect of Luteolin on Liver Fatty Degeneration and Antioxidation in Hyperlipemia SD Rats
Protective Effect of Urtica fissa on the Liver Injury in Diabetic Mice
Study on Nutritional Active Ingredients of Myriophyllum aquaticum
Research Progress on Stability and Application of Food Grade W/O/W Double Emulsion
Optimization of Extraction Process and Protective Effect of Cellular Senescence from Asarum Polysaccharides
Application Progress of Raman Spectroscopy in Adulteration and Quality Assessment of Olive Oil
Research Progress on Structure and Biological Activity of Porphyran of Laver
Research Progress on the Formation of Aroma Substances and Its Influence of Processes in Black Tea
Research Progress of Ethyl Carbamate in Brewing Wine
Analysis of Amino Acid and Antioxidant Activity in Chestnut-Rice Sake
Effect of Salt and High Temperature on Quality of Pork Meat Batters
Effect of 60 Hz Low Frequency Electromagnetic Field on Catalytic Efficiency of α-Amylase and Corresponding Mechanism
Changes in Lipid Oxidation during the Processing of Three Braised Processes Red Braised Pork
Effects of Different Heating Methods on Edible Quality of Salted Goose
Study on Microwave Irradiation Stabilization of Wheat Grain and Its Quality Change
Quality Characteristics Evaluation of Euryale Ferox Salisb from Different Growing Regions
Influences of Adding Starch on Potato Rice Noodle Quality
Comparative Studies on Antioxidant Activity in Vitro of Five Species of Active and Inactived Lactic Acid Bacterial
Effects of Formula Feed Hoarding on the Taste Quality of Female Chinese Eriocheir sinensis
The Effect of Different Pre-treatment Methods on Ultrafiltration Clarification and Membrane Fouling of Lemon Juice
RSS Email Alert