Science and Technology of Food Industry

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

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Effects of Dietary Lactic Acid Bacteria Addition on Muscle Fiber Types and Meat Quality in Sunit Sheep
Analysis of Microbial Diversity of Northeast Soy Sauce Based on High-throughput Sequencing Technology
Scavenging Effect of Honeysuckle and Dandelion Extracts on the Biofilm of Pseudomonas Stains from Meat
Optimization of High Yield of GABA in Red Yeast Rice and Inhibition of Diet-related Enzyme Activity of Co-fermentation Conditions of Two Monascus
Optimization of the Extraction Technology of Total Alkaloids from the Roots of Suaeda salsa by Response Surface Method and Its Antibacterial Activity
Preparation of Chicken Embryo Peptide Zinc Chelate and Its Immunoregulatory Function
Optimization of Ultrasonic Assisted Enzymatic Extraction of Tasty Components from the Stipe of Lentinula edodes
Optimization Preparation Technology of Passion Fruit Soft Candy
Effect of Sterilization Methods on the Quality of Low-salt Pickled Cucumber
Optimization of the Microwave Processing Technology of Arrowhead Chip by Response Surface Method
Optimization of Foaming Extraction of a Moringa oleifera Leaf Protein by Response Surface Methodology
Preparation and Stability of Gardenia Flower Pectin and Apple Pectin-coated Eugenol Liposomes
Processing Optimization of Purple Cabbage Tofu and Analysis of Its Nutritional Components
Optimization of Preparation Technology and Antioxidant Activities of Alfalfa Polypeptide
Optimization of Enzyme Extraction Method for Total Flavonoids from Root of Aralia continentalis Kitagwa and Its Antioxidant Activity
Main Volatile Flavor Compounds and Distillation Process during Distillation of Blackened Jujube Wine
Optimization of Flash Extraction Process of Total Flavonoids from Fig (Ficus carica L.) and Its Antioxidant Activities
Hot Air Drying Process Based on Improvement of Texture Quality of Colla Corii Asini Jujube
On-package Dual Indicating Label for Real-time Monitoring the Freshness of Cyprinus carpio
Effects of Enzymes on the Quality of Biscuit Powder and Tough Biscuits
Preliminary Study on the Fingerprint of Volatile Metabolites of Staphylococcus aureus by HS-SPME-GC/MS-AMDIS
Development of Flavor Substances and Heterocyclic Amines by Maillard Reaction Models of Xylose-cysteine at 110 ℃
Flavor Analysis of Xinhui Citrus Pu’er Tea Based on Gas-phase Ion Migration Spectrum and Headspace Solid Phase Microextraction
Sequential Extraction of Cadmium in Edible Parts of Portunus trituberculatus and the Molecular Weight Distribution
Rapid Prediction of Lactic Acid Bacteria in Chilled Chicken Breast by Hyperspectral Imaging
Analysis of Flavor Difference of Mulberry Juice by E-Nose and E-Tongue
Measurement Uncertainty of Determination of Profenofos (PFF) Residues in Cucumber Evaluated by Gas Chromatography (GC)
Simultaneous Determination of Nitrofuran Metabolite Residues in Different Animal Derived Foods by UPLC-MS/MS
Analysis of Volatile Substances in Bird’s Nest by GC-IMS Technique
Determination of Moisture, Fat, Carbohydrates and Protein Contents in Flour by Near Infrared Spectroscopy
Quality Comparison of Different Mulberry Varieties in Zhanjiang Region
Color Prediction and Quality Analysis of Ginkgo biloba Seeds under Medium and Short Wave Infrared Drying
Effects of Environmental Factors on Storage Quality of Flat Green Tea and Preliminary Study on Shelf Life
Effect of 1-MCP Treatment on the Quality and Active Ingredient of Ginger During Low Temperature Storage
Regulation Effect of Shanxi Aged Vinegar Concentrate on Blood Lipid and Blood Glucose in Hyperlipidemia Mice
Annual Dynamic Changes in Physicochemical Properties and Biological Activities of Dendrobium huoshanense Polysaccharides
Effects of Flavonoids Extract from Dandelion on the Proliferation and Invasion of Human Esophageal Squamous Cell Carcinoma
Effect of Lactobacillus plantarum KLDS 1.0386 Combined with Degrading Tryptophan on Ulcerative Colitis
Shelf-life Prediction and Nutrients Change Analysis during Shelf-life of Infant Rice Cereal
Analysis of Components Characteristics of Lipid in Different Kinds of Shark Livers
Intervention of Roselle Flower Polysaccharide on Acute Liver Injury in Rats
Application of Hydrogen Sulfide in Storage and Preservation of Postharvest Fruits and Vegetables
Mitigation Strategies on Acrylamide and 5-Hydroxymethylfurfural in Foods
Application of Near Infrared Technology in the Determination of Honey
Research Progress on Meal Replacement Food
Application Progress of Dextran in Enzyme Catalysis
Isolation, Purification and Structure Identification of Polysaccharides from Fagopyrum esculentum Moench Bee Pollen
Research Advance on Physicochemical Properties and Modification of Bamboo Shoot Dietary Fiber
Research Progress on Enumeration Methods of Lactic Acid Bacteria in Food
Comparative Study on the Quality of Different Varieties of Dendrobium officinale
Extraction and Analysis of Volatile Aroma Components in Stinky Tofu by Gas-Liquid Microextraction and GC-MS
Study on Protein Recovery Process of Silver Carp Surimi Rinsing Water
Effect of Rice Yellowing on Sulfuric Acid Hydrolysis of Rice
Effect of Rolling Treatment on Quality of Acetylated Starch and Its Mechanism
Dynamic Changes of Physicochemical and Aroma Components in the Fermentation Process of Mango-carrot Compound Fruit Wine
Effect of Different Fermentation Time on the Flavor of Shrimp Paste
Optimization of Fermentation Process of Puerarin Jiaosu by Yeast
Effect of Culture Conditions on the Biofilm of Proteus mirabilis
Screening, Fermentation Characteristics and Safety Analysis of Lactic Acid Bacteria in Dong Traditional Fermented Sour Meat
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