Science and Technology of Food Industry

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

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Determination of compressed food of hardness critical value
Effect of blueberry leaf polyphenols on free radicals in the formation of formaldehyde in squid supernatant
Study on heavy metals removal from hydrolyzate of scallop processing waste by SiO2-CTS/SA
Gene expression of the bile salt hydrolase in Lactobacillus plantarum ST- Ⅲ
Analysis of physicochemical parameters and bacteria community structure in the Koumiss' s fermentation process
Establishment of predicting model for raw milk at low temperature storage
Effects of Ca2+ on the growth and content of photosynthetic pigment of Arthrospira
Intracellular trehalose metabolism characteristics of Zygosaccharomyces rouxii under different stresses
Homology analysis of CRISPR-Cas system in Lactic acid bacteria
Studies on preparation of the polypeptide extracts from Porphyra haitanensis by composite protease method and ACE inhibitory activity
Isolation of yeast with high acetoin- producing ability from Liangzhou fumigated vinegar and optimization for its fermentation medium
Cloning and sequence analysis of wild ginseng phospholipid hydroperoxide glutathione peroxidase cDNA
Preparation of Bacillus megaterium NCT-2 freeze- dried agent by using response surface methodology
Effect of malt syrup pretreatments on the trehalose production by enzymatic method
Breeding of high- yielding strains of maltotriose- forming enzyme
Effects of organic nitrogen sources on the fermentation of Pullulan by Aureobasidium pullulans
Screening of acetic acid bacteria with high yield of acid from vinegar pei of Zhenjiang aromatic vinegar
Establishment of double- antibody sandwich ELISA for detection of EHEC O157 in food
Improving cellulase expression of Trichoderma reesei by RNAi- mediated repression of cre1 transcription
Content determination of polyphenol from Curcumin cymlin L. using response surface method
Effect of curing and frying on quality of crispy- scales wuchang fish
Effects of different steam cooking technology on the quality of skipjack tuna (Katsuwonus pelamis)
Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface
Study on the extraction technology of crude polysaccharides from defatted ganoderma lingzhi spore scarp
Research of processing techniques of Sichuan- flavor breaded fried silurus meridionalis chen
Optimization of L- ascorbate oleate production using response surface methodology and its properties
Optimization of extraction process of total flavonoids from the abandoned branches of Toona Sinensis and antioxidant activities evaluation
Optimization of extraction techniques of naringin from pomelo peel by response surface methodology
Optimization of enzymatic preparation of antioxidant peptides from purpleback flying squid (sthenoeuthis oualaniensis) protein by response surface methodology
Preparation and characterization of PLA/acetylated nanocellulose films
Preparation and characteristics of modified starch- carrageenan complex film
Effects of emulsifiers on the properties of high- amylose corn starch/hydroxypropylmethylcellulose films
Stability of lutein easters in fortified steamed bread during processing and storage
Study on the anti- corrosion formula and the shelf- life prediction of thousand- layer cake
Effect of ethyl maltol addition on color of minced pork
Safety analysis of heavy metals in new national standard maximum limits of contaminants in food
Determination of palmitic acid in the Sn-2 position in infant formulas by GC- MS
Determination of four anions in alcohol and methanol by ion chromatography
A research of the external quality grading detection for northeastern pine nuts based on improved C- V model
Rapid screening of 29 kinds of antibacterial drugs in pork by UPLC- Q- TOFMS
Preparation of tetracycline moleculary imprinting electrochemical sensor and rapid detection of tetracycline residues in milk and pork
Determination of formaldehyde in fruits and vegetables by HPLC derived with o-(2,3,4,5,6- pentafluorobenzyl) hydroxylamine hydrochloride
Detection of sildenafil illegally added in maca products by liquid chromatography tandem mass spectrometry
Comparison of volatile components of different pear wine by SPME- GC- MS
Determination of 15 mono- phenols in grape skin and seeds by high performance liquid chromatography
Research of effects of Ramulus cinnamomi and combined coating on ‘Xinyu tangerine'during ambient temperature storage
Effects of Taihe Cedar aqueous extract on C.Elegans bigoloical characteristics and scavenging free radicals
Effect of elaidic acid on the metabolomic changes of human Hep G2 cells
Protective effects of blueberry anthocyanins on hydrogen peroxide- induced injury of vascular endothelial cells
Evaluation of anti- oxidation function of compound formula soft capsule on human using eating test
Structure- antineoplastic activity relationships of steroid glycosides
Research advance of Se- enriched lactic acid bacteria and relevant fermented foods
Research of current situations and development of the complexes of Tetracyclines with metal ions
Advance in the improvement ethanol production from Jerusalem artichoke flour by Saccharomyces cerevisiae using inulinase
Progress in the biological safety and activity of 5- Hydroxymethylfurfural
Extraction and analysis of cellulose from macroalgae
Research process in ginger chemical composition and biological activity
Research progress in deep processing of Euryale ferox
A review of the application of isoelectric solubilization/precipitation method in meat proteinseparation and processing
A comparative study on antioxidant properties of yellow and purple passion fruit seed oil
Preparation and characterization of calcium- chelating collagen peptides from blue shark (Prionace glauca) cartilage
Study on the interaction between quaternary ammonium salt of chitosan and calf thymus DNA
Effects of treatment methods on structural and characteristics of soluble dietary fiber extracted from soybean dregs
Effects of transglutaminase and additive agents on gel quality of Acaudina molpadioides (Semper)
Study on Chinese instant- boiled beef and suitability of beef from four Chinese cultivated breeds
Study on preparation of pectic oligosaccharides from blackberry by enzymatic hydrolysis and its antioxidant activities
Effects of starch and surimi quality on the gel properties of surimi gels
Extraction and antioxidant activity of the protein fraction with fibrinolytic activity from Sipunculus nudus Linnaeus
Model of the component degradation about foam- drying the papaya bubble by microwave
Effect of sodium hypochlorite water solution on the washing sterilization of fresh green soybean pods
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