Science and Technology of Food Industry

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

column
Roasting impact on acrylamide and Advanced glycation end products content in roasted rice tea
Effects of high oxygen pretreatment on sweet potato on its juice concentrate quality
The changes of antioxidation parameters and antigenicity characteristics of ovalbumin in refrigerated- storage liquid egg white samples during dense phase carbon dioxide sterilization treatments
Study on carbamate sensitivity of acetycholinesterase extracted from chicken brain
Study on change of basic nutrition components of Dezhou braised chicken during processing
Effect of cultivated soil on aroma compounds in ‘Chinese Kushui rose petal'( R.sertata × R.rugosa)
Research of correlation between sensory evaluation and insturmental measurement of noodles texture
Effects of low sodium salt on the sodium and potassium content,hardness and protein secondary structure of preserved eggs
Establishment and evaluation of predictive model for the shelf life of chilled yellow broiler
Comparative research on basic ingredients and volatile aroma compounds of Rosa roxburghii Tratt and Rosa sterilis D.shi
Structural changes of silver carp slide during frozen storage
Using the NMR to study the quality of duck egg yolk with salt
ACE- inhibitory peptides derived from milk protein by continuous coupling of enzymatic hydrolysis and membrane separation without material feeding
Enzymolysis goose blood preparation high amino acid goose blood heme
Identification and drug resistance analysis on the lactic acid bacteria of cow milk in the pastoral areas of Damao Banner in Inner Mongolia
Optimization of the fermentation conditions for transglutaminase by recombinant Escherichia coli
The growth of Staphylococcus aureus on pork and the temporal expression of staphylococcal enterotoxin K( sek) gene
Study on the fermentation technology of the mixed juice drink of bitter melon juice and wort
Effect of ultrasound pretreatment on enzymatic preparation of ACE- inhibitory peptides from defatted wheat germ
Optimization of culture conditions and trehalose extractive technology of Pseudozyma sp.JCC207
Optimization of hydrolysis conditions of catfish bone paste
Optimal enzymatic preparation conditions and antioxidative activity of giant salamander bioactive peptide
Study on fermented by Neurospora crassa to improve structural style of soybean meal nutrition
Study on volatile components of wine fermented with wild and commercial Saccharomyces cerevisiae yeasts
Optimization of L- lactic acid fermentation process in Lactobacillus paracasei through on- line physiological parameter CER and RQ
Preparation of solid lipid nanoparticles formulation by combination of curcumin with tea polyphenols and the study of anti- tumor activity
Preparation of inulin pear juice and its function evaluation
Optimization of extraction and physicochemical property of polysaccharides from lotus root
Optimization of processing parameters for vacuum frying of lotus seeds using response surface methodology
Study on extraction technology of total flavonoids in Platycodon grandiflorum stems with aqueous two- phase cooperated with microwave methods and its antioxidant ability
Optimized extraction technology of taurine from Haliotis discus hannai visceral by response surface methodology
Research on degreasing methods and physical- chemical characteristics with degreasing before and after of gelatin from silver carp skin
Optimization of mcrowave pre- fried conditioning of chicken breast
Optimization of the ultrasound- assisted extraction of flavonoids from propolis and its antioxidant activity
Ultrasonic microwave extraction technology of Xinjiang phenylethanoid glycosides from Cistanche tubulosa
Optimization of flash- extraction of larch arabinogalactan using response surface analysis and its characterization
Optimization of extraction technology of quinoa polyphenols by response surface methodology
Migration analysis of photo- initiator EDB in UV ink through food flexible packaging
Effect of sodium alginate coating on storage of fresh- cut taro
Study on preservation of Hass avocado fruit by polylactic acid film
Effect of different packing bags on quality of Gastrodia elata Bl
Changes in the content of ATP- related compounds and exploration its degradation pathway in crabs meat during chilled storage
Purification and serum uric acid level reducing effect of phenylethanoid glycosides extract from seeds of Plantago asiatica L.
Nutrients and non- volatile tastecompounds of Cereus sinensis
Effects of ginger extract on activities of antioxidant enzymes and phase II detoxifying enzymes in benzo( α ) pyrene- treated rats
Review and prospect on pore- forming technology and application of porous starch
Review of extraction methods of rice bran oil oryzanol
A review on the effects of irradiation on the protein conformation and gelation properties of muscle protein
Research progress of detecting methods for Vibrio parahaemolyticus
Research progress on biological processing of wheat bran and its application in flour product
Heterologous expression systems for recombinant production of antimicrobial peptides
Progress in researches on lactic acid bacteria- fermented soymilk
Progress in collagen peptide and its applications
Progress in research on qualities of fruit and vegetable juices treated by high pressure homogenization
Determination of niacin in cereals by using ultra performance liquid chromatography- tandem mass spectrometry
Simultaneous determination of ten plant growth regulators and fungicides in bean sprouts using Qu ECh ERS- UPLC- MS / MS
Analysis of volatile components in Bengue shochu by different extraction methods with gas chromatography- mass spectrometry
Research to moisture content,free form amino acids,polyphenols quality ingredients of Congou black tea by near infrared spectroscopy
Analysis and comparison of volatile constituents in the fruits and leaves of Eucalyptus citriodora
The application of magnetite graphene nanocomposite in the determination of pyrethroid pesticides
1H- NMR Spectroscopy and authenticity identification for Wuchang Daohuaxiang rice
Total saponins retention rate prediction model of ultrafiltration for fibrous rhizome herbs based on BP neural network
Effects of carrageenan on the molecular weight and microstructure of gluten during freeze- thaw cycles storage
Effect of enzymatic interesterification on triacylalycerols composition and their physical characteristics of palm stearin- based plastic fats
Effect of processing on the quality of frozen and fresh tilapia fillet
RSS Email Alert