Science and Technology of Food Industry

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

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Effect of high hydrostatic pressure on qualities of prepared green asparagus spears
Effect of different cooling methods on quality of fried glutinous rice balls with sesame
Cholesterol- lowering effect of taurine and its mechanism in high- cholesterol Hep G2 cells
Solubility evaluation of Perilla frutescens seed oil in supercritical carbon dioxide and its antioxidative activity
Study on proanthocyanidins and anthocyanins contents of Lycium ruthenicum Murr.from different areas
Optimization of formula of the yam and myotonin medicinal beef balls by response surface methodology
Effect of temperature and slice thickness on drying kinetics of hot- air drying of hawthorn slices
Screening of isopentenyl diphosphate isomerase( IDI)in engineering Escherichia coli strains for lycopene production
Vector construction and biotransformation of double subunits salvianolic acid- esterase
Influence of carbon source on the accumulation of carotenoid during the Schizochytrium ATCC20888 fermentation
Preliminary screening of lactic acid bacteria against Escherichia coli and the research of probiotic potential for the screening bacteria
Study on the construction and expression of the engineered strain of Pichia pastoris for xylanase production
Application of Monascus in the production of camembert imitation
Research of the refolding of a heterologous pediocin expressed in Escherichia coli
Analysis of bacterial community diversity in cold fresh Tan lamp during different storage time using pyrosequencing
Effect of Lactic acid bacteria on maize characteristics and optimazation of fermentation conditions by uniform design
Study on separation of antiyeast active substances produced by Lactobacillus
Characterization of a neutral protease promoter derived from a Bacillus amyloliquefaciens strain
Effect of glucose concentration and feeding methods on hyaluronic acid fermentation
Study on the optimization of adsorption of Cu2+ by chaff using quadratic orthogonal rotation combination design
Sensory profile characteristics of pickled cowhide
Optimization of the technique of atomizing and dry conditions for microencapsulation of Lactobacillus casei from Tibetan Kefir
Optimization of fish- lotus root chips microwave vacuum- toasting processing parameter by response surface analysis
Study on the quality of dried instant rice processed by double enzyme technology
Optimization of ultrasonic- assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology
Active carbon decolorization of xylonic acid from insitu whole- cell catalysate of diluted sulfuric acid pre- hydrolyzed corn stover solution
Production of instant millet powder by enzymolysis technology
Principal component analysis and comprehensive evaluation on quality of Pleurotus eryngii packaged by different preservative films
Effects of package material on the quality of Litchi( Litchi chinensis Sonn.)fruit during storage with controlled atmosphere
Aluminum migration from aluminum- plastic composite packaging to food simulants
Study on the protective effect of trehalose for lactic acid bacteria in yogurt
Study on antimicrobial stability and application of Surfactin in food
Effect of sucrose and fructose on the rheological properties of gelatin derived from tilapia skin
Study on risk assessment model of food regulation based on factor analysis
Exploration of simultaneous determination for naringenin and eriodictyol in etiolation tissues of fresh- cut Chinese water- chestnut
Growth simulation and discrimination of five fungi from rice storage using hyperspectral reflectance imaging technique
Research of the volatile composition in garlic sprouts by SPME / GC / MS method
Determination of ethanol content in fruits by gas chromatography
Preparation,nutrition and aroma components analysis of bayberry extract
Surface- Enhanced Raman Spectroscopy( SERS) assay method for pioglitazone hydrochloride,rosiglitazone hydrochloride and phenformin hydrochloride in health care products
Determination of chlorogenic acid and protocatechuic acid in potatoes by HPLC
Optimization on test method of total flavonoids from Lycium barbarum L.
Adulteration detection of buckwheat powder by clustering analysis of flavonoid components
Safety evaluation of fresh- cut vegetables during marketing period
Study on the changes of microorganism of Xinjiang dried beef during storage
Comprehensive evaluation system established for the quality of Penaeus vannamei during low- temperature storage
Effects of sodium alginate film on quality of postharvest storage in Passion fruit
Maintaining the quality of fresh- cut lotus root by using strong acidic electrolyzed water
Analysis and evaluation of nutrient content of Synsepalum dulcificum seed
Analysis and evaluation of nutritional composition of Acipenser gueldenstaedti Gonad
Progress in evaluation methods and action mechanism of antioxidant activity for plant protein- derived peptides
Research progress in the pre- enrichment of rapid detection of foodborne pathogenic bacteria
Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation
Research development of detection methods of cephalosporins in food
Research progress of glycoprotein from marine animal
Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review
Selenium speciation in fruits and vegetables
Research progress of grape seed extract for the prevention of Alzheimer's Dementia
Review on improvement in the gel properties of egg albumen powder
Antioxidant activity of polyphenols from Lycium ruthenicum Murr.
Effect of different storage on the pigment and biological activity of walnut green husk
Effect on yeast and lactic acid bacteria fermentation of millet starch viscosity
Antioxidation and antibacterial property of flavonoids compounds extracted from Suaeda
Beef sensory qualities prediction based on stepwise regression method
Inhibition of Avicennia Marina antimicrobial protein against banana anthrax
Antifungal and antitumor activity of walnut green husk'extracts
Research of the effect of Periplaneta Americana different extracts on scavenging free radical and anti- lipid perxidation
Changes of the main nutritional quality and eating quality in the process of braised pork
Preliminary study on ammonium sulfate precipitation of selenium- enriched soybean protein isolate
Chemical modification of levan from Bacillus amyloliquefaciens and antioxidant and antitumor activity of its products
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