Science and Technology of Food Industry

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

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Dertermination of reduced glutathione (GSH) and thiols in proteins (P-SH) in 4 kinds of nuts by high performance liquid chromatography (HPLC)
Cloning, expression and purification of copper nitrite reductase
Optimization of fermentation conditions for preparation of acid slurry bean curd coagulants by Lactobacillus casei YQ336
Determination of diethylstilbestrol in animal food by a poly (tryptophan) modified glassy carbon electrode
Characterization of β-galactosidase from Bacillus coagulans RY237
Effect of ultrasonic on molecular weight distribution of papain hydrolyzate
Variation of amino acids and organic acids in fermented grains during fermentation of jujube brandy
Optimization of fermentation conditions for killer toxin production from Cyberlindnera mrakii WM1 by response surface methodology
Study on liquid fermentation conditions for fibrinolytic enzyme production by middle acidophilic Actinomycete sp.YY21
Study on proliferation of oligosaccharides in fermented soybean residue
Isolation and identification of lactic acid bacteria from Chinese traditional sourdough
Study on the liquid fermentation conditions of glucoamylase by Monascus purpureus
Effects of selenium enrichment on mycelia dry weight and intracellular enzyme activity of Cordycepsmilitaris
Optimization of enzymolysis conditions for degradation of agarose by cellulase
Rapid determination of cordycepin in Cordyceps militaris by near-infrared spectroscopy
Effects of four kinds of proteases on α-glucosidase inhibitory activity of polysaccharide from Inonotus obliquus
Study on the extraction of gelatin from bone by ultrasonic-assisted enzymatic hydrolysis
Study on antimicrobial properties of Noni fruit, seed and leaf extract and screening of antimicrobial composite formula
Optimization of cadmium removing from Pyropia haitanensis and its change of nutritional quality by response surface methodology
Extraction and functional properties of protein from the seeds of Carica papaya L.
Rapid isolation of three bioactive components from the flowers of Paeonia suffruticosa Andr.
Application of dietary fiber extracting from Pleurotus eryngii residue in crisp biscuit
Study on the processing technology and flavor characteristics of crispy fries
Analysis of the chemical constituents in the seeds of Abelmoschus manihot and discussion on its utilization value
The process optimization of noodles with antihypertensive peptide from Laminaria japonica
Process optimization of microwave-assisted extraction of polyphenols from young fruits of Huaniu apple
Optimization of extraction technology and antioxidant activity determination of polysaccharide from submerged fermentation mycelium in Agaricus blazei Murrill
Response surface methodology for optimization of ultrafiltration condition for purification of sika deer antler base peptide
Process optimization for ultrasonic-assisted extraction of anthocyanins from Lycium ruthenicum Murray
Process optimization of increase the solubility of rice residue protein by ultrasound-assisted alkali treatment
Preparation and antioxidant activity of rice germ Zn2+-polysaccharide
Study on the conversion process of sucralose-6-acetate to sucralose in methanol and recrystallized process improvement
Effects of modified atmosphere package materials on respiratory pathway of Cucumins melo L.
Antioxidative effect of α-tocopherol on the crab hepatopancreas
Influence of different storage methods on nutritional ingredient and sensory quality of duck soup
Determination of 31 pesticide residues in Chinese wolfcherry by high performance liquid chromatography-tandem mass spectrometry
The anti-Aspergillus flavus activity of composite coating of perillaldehyde-sodium alginate in peanut
The quality change of freshwater shrimp stored at 15 ℃ when get out of the water
Effects of different packaging on the quality and ethylene release rate of black plum fruit during cold storage and the subsequent shelf life
Effect of temperature on the quality stability of whole goat milk powder
Effect of selenium Se-76P on STZ-induced renal function and biochemical indexes in mice with diabetic nephropathy
Analysis and evaluation of nutritional components in tilapia byproduct
Lipid-lowering and anti-oxidative effects of curcumin on Caenorhabditis elegans
Intervention effects and mechanism research of mulberry crude extract on nonylphenol anxiety behavior of SD rats induced by nonylphenol
Effects of 5'-nucleotides on the injury of colon function induced by chronic alcoholism in rats
Research of peanut sprout production by different varieties of peanut and its nutrition analysis
Determination of deoxynivalenols and zearalenone in pastry by solid phase extraction coupled with liquid chromatography-tandem mass spectrometry
Research progress of the flavor compounds in wine
Progress in the structure and catalytic mechanism ofβ-1, 3-glucanases
Advance in interactions of phenolic compounds with food macromolecules on digestion and metabolism
Research progress of functional activities of polyphenols in coarse cereals
Research progress of β-glucosidases of glycoside hydrolase family 3
Research progress of glycosylation reaction to improve plant protein emulsion stability
Application of phage display technology in food safety
Research progress of application of mannoprotein in wine brewing
Hemostatic activity of cod skin gelatin-Ca2+ complex hemostatic powder
Studies on the rheological properties of locust bean gum ( LBG) and guar gum ( GG) mixed system
Composition analysis and preliminary structural characterization of the flavonoids from Lycium barbarum leaves
Effect of Na Cl on gel characteristics of duck meat batter
Effect of germinated brown rice and hydroxypropyl methyl cellulose on the quality of bread
Study on the comprehensive evaluation of air dried beef quality with multiple variables
Study on the characteristics of elements content and the discrimination of the origin of rice in different producing areas
Effect of tallow oxidation on the formation of beef flavors
Comparative research of two omega-3-enriched protein prepared from Antarctic krill ( Euphausia superba) with different methods
Study on purification and antioxidant activity of D-chiro-inositol from tartary buckwheat
Study on protein structure and security analysis during the processing of Yiluxian bass
Determination of solubility and metastable zone of Rebaudioside A in ethanol-isopropanol-water system
Effects of microwave sterilization on volatile flavor compounds of spiced goose meat
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