Science and Technology of Food Industry

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

column
Antioxidant activities of different solvent extracts from Vaccinium blueberry leaves
Effect of dry-promoter on the contents of flavours in Thompson seedless raisins
Synthesis of medium-chain fatty acid enriched diacylglycerol from Cinnamomum camphora seed oil
Study on texture improving process of ready-to-eat smoked tilapia fillets
Effect of Salinity in fermentation medium on Chlorella vulgaris protein and lipid contents
Study on chitosan-calcium pectin microsphere preparation and in vitro swelling and release properties
Effect of oxidation on the microbial transglutaminase-mediated cross-linking and gelation of myofibrillar proteins
Effect of boneprotein hydrolyzates on the quality and structure of surimi protein during cold storage
Study on antibacterial activity of different fractions from Canarium album
The role of its anti-tumor of the flavonoids in the tea flower
Mathematical modeling of microwave assisted air drying of cylindrical carrot samples
Preparation of chitosan crosslinked resin and its adsorption of Cu (Ⅱ)
Cloning of the lipase gene of Pseudomonas mendocina P10 and its expression in Pichia pastoris
Effect of surfactant and β-cyclodextrin on vitamin D3 Hydroxylased by Actinomyces
Preliminary study of changes of the bacterial community structures during the rice wine fermentation
Possible connections between the antibiotic-related plasmids of potentially probiotic Lactobacillus strains and the antibiotic resistance
Study on purification and properties of peroxidase from shatian pomelo
Study on microbial deodorization treatment of tilapia processing wastewater
Characterization and purification of AMP deaminase from pork
Preparation of low-molecular peptides from broken rice by enzymatic hydrolyzation
Effect of overexpression of malic enzyme on fatty acid production of Escherichia coli
Optimization of enzyme-assisted extraction and antioxidant activity of polysaccharides from Hypsizigus marmoreus
Extraction of soybean oligosaccharide from soybean whey
Study on preparation of ellagic acid by hydrolysis from pomegranate peel
Study on different extraction process of Schisandra polysaccharide
Effects of papain on the minced pork during the curing process
Fresh-keeping effects on cucumber in low temperature with cold shock treatment and film-coating with chitosan
Effect of controlled freezing point storage combined with 1-MCP on quality and physiology of Broccolis
Effect of hot water and ethanol treatments on postharvest rot and quality of fresh wolfberry fruit
Quality degradation kinetics of vacuum-packaged boiled bamboo shoots under the influence of illumination
Different storage temperature influencing the raw material feta microbiological quality
Effect of Lactobacillus plantarum on disordered intestinal flora of mice introduced by antibiotics using PCR-DGGE technology
Antioxidant and immune effect of silkworm pupa peptides in D-gal-induced aging mice
Effect of Vitex honey on growth and antioxidantion of Drosophila melanogaster
Preliminary study of hemostatic effect and active ingredients of the Dioscorea cirrhosa Lour extract
Research progress in fat replacement of low fat meat production
Research progress in the structure and emulsifying properties of gum Arabic
Application of Surface Plasmon Resonance in food safety
Research progress in medium-chain triglyceride
Research progress in physiologically active compounds of Pericarpium citri reticulatae
Research progress in mechanics properties of chitosan food preservative films
Research progress in superoxide dismutase and its application
Research progress in boar taint of intact male pig meat
Research progress in the absorption material of fish scales
Improving microbial safety and quality of fresh-cut cucumbers by hot water treatments just before eating
Comparison of fermented and fresh grape seed and related health care products procyanidins detection method
Analysis of amantadine residues in chicken using HPLC-MS/MS
Establishment of real-time fluorescent PCR detection method of invA gene in salmonella
Uncertainty evaluation of L (-) -hydroxyproline in yoghurt by spectrophotometry
QuEChERS-high performance liquid chromatography for the determination of synthetic colorants in food
Analysis of oxidative degradation product of Melanin from Black-bone Silky Fowl
Analysis of volatile compounds in Turbot by SPME with different extraction fibers
Collaborative antioxidant activity of eucommia ulmoides leaves enzymatic hydrolysate and vinegar
RSS Email Alert