Science and Technology of Food Industry

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

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Effect of vacuum blanching on volatile compounds oyster meat
Application of micronized treatment in oat- soybean beverage using turbiscan technology
Comparison of the hundred- mark system method and fuzzy mathematics in sensory evaluation of canned peaches
Influence of chlorine dioxide on disinfection by- products of bottle water
Comparative study on the quality of different citrus juice sacs
Study of biochemical characteristic and green tea suitability for high amino acid of Baojing Huangjin 1
Effect of thermal stabilization on physical and chemical properties of rice with different moisture
Purification and preliminary analysis of Elaeagnusangustifolia L.polysaccharide-1a
Effect of transglutaminase on the heat coagulation of egg white
Separation and identification of pigment extraction from black wheat bran
Optimization of culture conditions for the rich selenium Mushroom by response surface method
Comparison of inhibitory effect of sodium silicate at different concentrations and corresponding p H on Trichothecium roseum in vitro and in vivo
Constitutive expression and characteristics of glycosyltransferase UGT76G1 in Saccharomyces cerevisiae
Optimization research of fermentation mediums for antimicrobial metabolites producing strain Propionibacterium shermanii
Characterization of antibacterial substance produced by Lactobacillus pentosus S1-4
Research of enzymatic hydrolysis assisted ultrasonic for extraction of puerarin from Kudzu
Study on mutant gene expression of β- CGTase and its enzymology characteristics analysis
Screening of salt tolerant lactic acid bacteria in soy sauce fermentation and its effect on the quality of soy sauce
Study on identification and fermentative properties of superior microorganism in Libo sour meat from Guizhou during fermentation
Effect of 5- Aminolevulinic acid and Genistein on the polyphenols, enzyme activity and gene expression in apple skin
Optimization of the condition of decoloring process of Huidouba polypeptide by response surface methodology
Application research of saccharifying enzyme in instant red bean powder technology
Optimization technology of extraction of the chondroitin sulfate from sturgeon
Optimization of total alkaloids extraction from Actinidia arguta stems using response surface methodology
Preparation of beverage from Ilex and Litchi
Study on functional properties of powder from aging bamboo shoots and its utilization for cookies
Technology for extracting chlorophyll from discarded stems and leaves of Apium graveolens by ultrasonic- assisted method
Optimization of extracting total flavonoids from Phyla nodiflora ( L.) by response surface methodology and its antioxidant activity
Optimization of free gossypol removal from cottonseed meal by the extrusion process based on artificial neural network with genetic algorithm
Study on the separation and purification of poly- γ- glutamtic acid without any organic solvents
Optimization of extraction conditions of pulsed light parameters for enhanced sterilization of mould on pasteurized milk by response surface methodology
Optimization of enzymatic hydrolysis technology conditions for Agaricus bisporus fruit boby protein
Diffusivity of potassium sorbate in antimicrobial films of whey protein isolate
Effect of p H, emulsifier type and concentration on physical stability of oil-in-water emulsions
Effect of biochemistry compound preservatives on fresh chicken quality
Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012
Proteomic profile of hordeins from different varieties of Australian malting barley
Analysis of quality and volatile components in pickles during natural fermentation
Changes in volatile component of goat's milk at different stages on the fermentation by electronic nose
Construction of a rapid method for assaying the fibrinolytic activity of Nattokinase based on spectrophotometric assay method
Identifying the authenticity and producing area of panax using non- linear chemical fingerprint
Quality evaluation of Platycodon grandiflorum from different altitude by PCA and fingerprint
Methyl esterification conditions optimization and content determination of fatty acids for GC analysis in walnut kernel and fermented walnut milk
Study on detection method of salmonella using aptamer- conjugated microbeads
Detection of cassava and sweet potato starch in adulterated lotus root starch by differential scanning calorimetry
Preparation and immunogenicity analysis of melamine conjugate antigen
Comparison of inhibition on two pathogens of dry rot in potato tubers by chitosan treatments
Effect of frozen storage temperature on color, textural property and oxidation resistance of Pseudosciaena crocea
Comparison of the water- saving ability of acid electrolyzed water and sodium hypochlorite on fresh- cut spinach
Study on aroma compounds of cherry under different temperature during shelf life
Effect of nitric oxide treatment on postharvest quality of Xin Jiang ‘Jia Shi'Muskmelon fruit
Study on characterization of polyphenol oxidase and anti- browning measure for a long- shelf- life Jerusalem Artichoke Pickles
Effect of Prinsepia utilis tea on blood lipids in hyperlipidemic mice
Quality evaluation of commercially available roast beef based on fuzzy comprehensive evaluation
Anti- fatigue effects of polysaccharides from Hericium erinaceus in mice
Comparison of two extraction technology of Yam mucus protein and its inhibition on Esophageal cancer cells
Effect of Collybia radiata polysaccharides on intestinal flora and secretory immunoglobulin A in mice
Research progress in hazards and control of psychrotrophilic Pseudomonas in raw milk
Review on the nutritional ingredients and bioactive ingredients of Artemisia integrifolia L.
Research progress in cured seafood shelf life
Regulation of the FoxO transcriptional activity and the affection to meat quality
Research progress in the autolysis of aquatic animals
Effect of frying temperature and time on oil absorption of simulated potato flakes
Study on antioxidant activity of antler peptides with different molecular weight
Effect of different hybrid generations buffalo milk on the quality of Mozzarella fresh cheese
Comparing stability of anthocyanins from different varieties of blueberries
Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing
Effect of formula and pre- drying time on the moisture content and oil content of fried batter coatings
Effect of accelerated oxidation conditions on the oxidative stability of soybean oil
Three- dimensional temperature distribution of the packaged foods with different shapes during microwave heating
Effects of edible coatings on the quality of deep- fat fried pork balls
Effect of temperature on oxidation kinetics of EAEP soybean oil
Study on the relation between soybean protein components and the quality of Tofu
Study on the flavor of enzymatic hydrolysis of dry silkworm pupa and glucose by maillard reaction
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