Science and Technology of Food Industry

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

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Effect of the Process Parameters of CNC-Corn Starch Composite Oxidation on the Rheological Properties of Its Composite Film-Forming Solution
Study on the Synthesis and Antioxidant Function of Triterpenes from Inonotus obliquus Induced by Fermentation
Isolation, Identification and Characterization of Lactic Acid Bacteria from Qula in Gannan
Recombinant Expression, Purification and Identification of Egg Yolk Allergen Gal d 6
Screening of Probiotic Strains and Process Optimization for Synergistic Fermentation of Grape Juice
Analysis of Quality Changes and Plant Cell Wall Degrading Enzymes Producing Microorganism in Sichuan Pickle under Different Air Exposure Conditions
Screening and Analyzing of Yeast Strains with High-yield β-glucosidase During the Natural Fermentain of Cabernet sauvignon Grapes
Optimization of Low-Methoxy Pectin Extraction from Premna microphylla Turcz and Study on Its Processing Characteristics and Microstructure Properties
Optimization of Extraction Process of Cordyceps militaris Polysaccharide and Its Protective Effect on Cellular Oxidative Damage
Formulation Design and Optimization of Yak Whey Solid Beverage
Removal Effect of Oxidation Products in Anchovy Oil by Alkali Refining
Optimization of Activated Carbon Decolorization Process of Mulberry Leaf Alkaloids and Its α-glucosidase Inhibitory Activity
Optimization of Pretreatment Process of Corn Gluten Meal and Analysis of Its Proteolytic Components
Process Optimization of Deep-fried Pork with Spiced Pork in Huangtian
Isolation, Purification and in Vitro Antioxidant Activity of Tea Dust Polysaccharide from Xinyangmaojian
Optimization of Enzymatic Hydrolysis of Camel Milk and Milk Whey Protein and Analysis of Its Antioxidant Capacity
Preparation and Antioxidant Activity of Fresh Fetal Peptide from Shuangyang Sika Deer
Study on Preparation and Its Antioxidant Activity of Yeast Mannan with Low Molecular Weight
Isothermal Water Absorption Model of Peeled Soybean and Optimization of Process Parameters of Rehydration
Optimization of Yam Semi Hard Biscuit Formula by Response Surface-principal Component Analysis
Optimization of the Protein Hydrolysis Process by Response Surface Method and the Antioxidant Properties of Polypeptides in Large Yellow Croaker
Effect of Drying Methods on Drying Characteristics and Quality of Instant Coix Seed Flour
Analysis of Nutritional Indicators and Hazard Factors of Mulberry Leaf Resources in Hainan
Genetic Diversity Analysis of Walnut Germplasm Resources Based on Bitter and Astringent of Fruits in Xinjiang
NIR Hyperspectral Imaging Technology for Rapid Prediction of Brochothrix thermosphacta in Fresh Chilled Chicken
Adaptability Study of the Complexation and Color Rendering Systems on Determination of Total Flavonoids in Kunlun Coreopsis tinctoria by Spectrophotometry
Determination of Six Organic Acids in Hami Jujube During Drying by HPLC
Rapid Screeninga nd Quantification of Capsaicin, Dihydrocapsaicin, Nonivamide in Edible Oil by Ultra-high Performance Liquid Chromatography-quadrupole/orbitrap Mass Spectroscopy
Contents Determination of Syringoside, Ginsenoside Rg1, Re and Rb1 in Shuangcishen Capsule
The Monosaccharides Composition and Immune Activity of Polysaccharides from Cordyceps sinensis
Effect of Compound Proportion of Three Preservatives on Fresh Noodles Preservation
Effect of Hydrogen Sulfide Fumigation on Cell Wall and Disease of Postharvest Thompson Seedless Grape
Effect of Slightly Acidic Electrolyzed Water Ice on Beef Fresh-keeping and Antioxidant Activity
Multistep Separation and Purification of Huangjiu Peptides and its Effects on the Immune Regulation of Macrophage in Mice
The Study of Anti-oxidative and Anti-proliferative Activities of Total Flavonoids Extract from Hanyuan Zanthoxylum bungeanum
Effects of Intestinal Flora Culture Supernatant of Mice Consuming Polysaccharides from Ziziphus jujuba Mill var. Spinosa Seeds on the Expression of Absorption-Related Proteins in Caco-2 Cells
Mineral Element Contents of Six Dominant Fruits in Beijing and Their Dietary Risk Assessment
Determination of Three Polyphenol Components in Phyllanthus emblica L.Tea by High Performance Liquid Chromatography and Their Antioxidant Activity
Optimization of the Extraction Technology of Total Flavonoids and in Vitro Antioxidant Activity of Extract from Persimmon Leaves
Progress in Research about the Protease Extracted from Microorganisms
Research Progress on Main Active Components and Pharmacological Effects of Rosa roxburghii Tratt
Research Progress on Effects of Cleaning Technology on Microorganisms and Quality of Fresh-cut Fruits and Vegetables
Research Progress of Microbial Levan-type Fructan and Its Probiotic Functions
Advances in Degradation Methods of Alginate and Bioactivity of Its Degradation Products
Research Progress of Bio-processing of Cereal Products
Effect of Whey Protein Powder on the Quality of Solidified Yogurt
Effect of Induced Electric Field on Physical and Chemical Characteristics of Continuous-Flow Blueberry Puree
Antioxidant Activity in Vivo and in Vitro of Polysaccharide from Peach Gum
Optimization of the Technology of Hot Steam Blanching Coupled with Hot Air-microwave Combined Drying Process of Shiitakes
Preliminary Study on Preparation and Immunomodulatory Effect of Anser cygnoides Blood Protein Peptide
Extraction Process and Composition Profiles of Fat from Portunus trituberculatus
Effect of Superheated Steam Pretreatment on the Quality of Beef
Quality Evaluation of Different Varieties of Oat Based on Principal Components Analysis and Cluster Analysis
Effect of Freezing and Thawing Treatment on the Quality Characteristics of Taizhou Taro Starch
Effects of High-pressure Jet Mill Treatment on Nutritional Composition and Physicochemical Properties of Whole Grain Oat Slurry
Removal of Phenol and Glucosinolate from Rapeseeds with Acidic Ethanol and Its Effect on Protein Quality
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