Science and Technology of Food Industry

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

column
Determination of 30 mineral elements in tea by microwave digestion coupled with ICP-OES/ICP-MS
Drying characteristics of Chinese wolfberry under different drying methods and pressure drop characteristics of airflow thick-layer drying
Study on the inhibitory properties ofα-amylase inhibitor from white kidney beans
The adsorption of skimmed milk at Au electrode by electrochemical method
Study on starch change of degermed corn in enzymatic extrusion process
Effects of fermentation conditions on cholesterol degradability
Preparation and characterization of immobilized arginine deiminase
The expression of allergen chitinase in citrus fruit and the prediction of B cell epitopes
Optimization of Debaryomyces hansenii autolysis condition through wastewater from monosodium glutamate
Analysis on the dynamic change of chemical composition in the process of brewing grape vinegar from grape pomace
Genetic analysis and preliminary determination of production of exopolysaccharide of Streptococcus thermophilus KLDS SM
Optimization for enzymatic hydrolysis of Gracilaria lemaneiformis protein and antioxidant activity of its hydrolysate
Screening and identification of an epiphytic bacterium producing lipopeptides based on NRPS gene
Species analysis of arsenic in Lentinus edodes and culture medium by HPLC-ICP-MS
Screening and inhibition mechanism of lactic acid bacteria against Aspergillus niger using 96-well microtiter plates
Optimization of fermentation medium for extracellular polysaccharides and biomass by Lentinus edodes
Screening of production keratinase strains and optimization of fermentation conditions
Research on pathogen identification and biological characteristics of sclerotinia from Sichuan okra
Optimization of wall-breaking extraction technology of Ganoderic acid from Ganoderma Spores ( GS) using response surface methodology
Synergy inhibition effect of complex lactic acid bacteria derived fish on Vibrio harveyi
Effect of Lactobacillus plantarum fermentation on volatile substances of tuna meat hydrolysate
Optimization for preparation process of palm olein-based special baking release agent by response surface methodology and its mold release activity
Determination of scutellarin, baicalein, luteolin and apigenin in Herba Scutellariae barbatae by HPLC
Study on extraction technology and quality of fermented soybean meal protein
Response surface methodology for optimizing extraction of amaranthin and its antioxidant activity
Study on the heat pump technology of Shuanghua-Plum preserved
Preparation and characterization of sweet potato starch nanoparticles by high pressure homogenization
Study on processing technology of tree peony tea
Optimization of the regeneration process of decalcification resins in sugar industry by response surface method
Optimization of preparation of calcium-lysine chelate from bay scallop shell by response surface method
Evaluation of Fuding white tea flavor using electronic nose and electronic tongue
Optimization of solid lipid nanoparticle of cucurbitacin B by response surface methodology
Preparation and characterization of Adlay seed oil and β-cyclodextrin inclusion complexes
Extract of albumin from quinoa chaff by Osborne classification method and functional properties
Optimization and comparison of three extraction methods of anthocyanin from Gynura bicolor
Optimization of oligosaccharide extraction with ultrasonic-assisted from apple pomace by response surface methodology
Production technology of cranberry dry cake with antioxidant function
Synthesis and antioxidant structure-activity relationships of hydroxycinnamic acid derivatives
The formula optimization of fresh ice for aquatic products by response surface methodology
Effect of Clausena lansium oil and chitosan compound coating on physiology and quality of papaya fruits at ambient temperature
The construction of quality change model of Ruby grape in preservation by low temperature
Effects of Cinnamomum cassia water extracts and konjac glucomannan coating on the fresh preservation of chilled meat
The analysis of chemical composition of volatile oil from leaves of Sibiraea angustata by GS-MS
Effects of red and blue LED on postharvest quality of celery
Effect of jujube juice concentrate on relieve physical fatigue and immune function in mice
Effect of soybean meal corn yellow powder fermentation on mouse immune function
Study of immunocompetence of polysaccharides from Codonopsis pilosula oral solution before and after autoclaving
Research progress in the interaction between polysaccharides and phenolics
Progress of food-derived glycoproteins based on the structural glycomics
Progress on the fever and moldy of paddy during storage
Comparision research on the cell wall-breaking methods of lactic acid bacteria
New advances of application of nuclear magnetic resonance technology in food lipid research
The application and induce resistance mechanism of β-aminonbutyric acid
Synergistic characteristics and mixed sol of konjac glucomannan and cassava starch
Effects of heat treatment on the rheological properties and structure characteristics of pectin in cloudy peach juice
Changes in fatty acids profile of palm oil and chicken fillet during frying and their interactions
Evaluation of the in vitro antioxidant properties of different molecular weight peptide fractions from grass carp ( Ctenopharyngodon idella) skin
Evaluation of taste of Yichang Congou black tea based on different brewing conditions
Analysis of volatile components in Wuyi narcissus tea by different extracted methods
Study on the antioxidant activity of isochlorogenic acid A
Effects of inducers on growth and yield of Hericium erinaceus
Effect of distilled spirit marination on myofibrillar structure and tasted compounds of vinasse goose
Effect of microwave treatment on RVA spectrum characteristic values and microstructure of rice
Isolation and purification, structure identification and antioxidant activity of Monascus purpureus exopolysaccharide
Analysis about the reason of the white edge of frozen dumpling after cooking
RSS Email Alert