Science and Technology of Food Industry

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

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Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese
Effects of Different Extraction Processes on the Structure and Functional Properties of Camellia Seeds Protein
Effect of Raw Material Pretreatment on Microbial Community Succession during the Fermentation of Persimmon Wine
Screening of Fermented Strains in Handmade Yogurt in Aksu Region of Xinjiang and Its Fermentation Performance
Solid-state Fermentation of Cordyceps taii for Polysaccharide Production
Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006
Effects of Saccharomyces cerevisiae on Physicochemical Properties and Microbial Characteristics of Cured Meat
Isolation, Identification and Biological Activity of Fermented Chinese Yam Polysaccharides by Saccharomyces boulardii
Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids
Preparation and Antioxidant Activity of Turmeric Colostrum Fermented Milk
Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice
Hot-air Drying of Antarctic Krill Under Variable Temperature Process
Development of Begonia Fruit Dissoluble Beans
Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis
Optimization and Analysis of Physicochemical Properties of Protein Extraction from Flax Seed by Nitrogen-Assisted Positive Pressure Cavitation
Optimization of the Extraction Process of Highland Barley β-glucan by Three-phase Partitioning and Its Molecular Weight Distribution
Ultrasonic-Assisted Deep Eutectic Solvent Extraction of Proanthocyanidins from Korean Pine Bark and Its Kinetics
Effect of Clarifier Combined with Membrane Filtration on the Stability of Purple Rice Wine
Changes of Flavor and Quality of Pleurotus eryngii Packed with Nano Film in Vacuum during Storage
Analysis and Supervision Suggestions of Food Safety in Henan Province Based on Sampling Data
Determination of 22 Free Amino Acids in Food for Special Medical Purposes by Ultra-performance Liquid Chromatography
Quality Analysis of a New Tea Line '606' Oolong Tea in Different Seasons
Research Progress on Vitamin E Embedded in Food Delivery System
Comparative Analysis on Terpenoids of Extraction Process from Stigma Maydis by UPLC Method
Simultaneous Determination of Lovastatin and Lovastatin Acid in Hongqu Fuling Tablets by on Quantitative Analysis of Multi—Components by Single Marker(QAMS)
Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV
Study on the Quality of Tea Flower-Fu Brick Tea
Rapid Detection of Pea Protein Adulterated in Beef Based on Near-infrared Hyperspectral Technology
Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials
GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour
Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn
Analysis of Anthocyanin Accumulation and Gene Expression of Anthocyanin Synthesis Pathway during Fruit Ripening of 'Benihoppe' Strawberry
Effects of Low Dose Electron Beam Irradiation on Physiological Quality and Oxidase of Kiwifruit Xuxiang
Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying
Microbial Community Structure and Function Succession of Puffer Fish (Takifugu obscurus) During Refrigeration
Protective Effects and Molecular Mechanism of Fermented noni (Morinda citrifolia) Fruit Juice on Hyperuricemia Cell Model
Effects of Understory Panax ginseng Extract on Depression-like Behavior and HPA Axis of Chronic Unpredictable Mild Stress Model Mice
Effects of Anoectochilus roxburghii-Fagopyrum tataricum Mixed Extracts on Improving Oxidative Damage Induced by D-Galactose in Aging Mice
Analysis and Evaluation of Nutrient Composition, Flavor and Taste Characteristics of Crayfish Head
Evaluation Method for the Achievement Degree of Curriculum Objectives of Food Machinery and Equipment Based on OBE Model
Research on the Construction of Trusted Main-side Multi-chain Green Food Traceability Platform Based on Blockchain
Recent Advance on the Structure-Activity Relationship in Antioxidant Peptides of Fish
Research Progress on Processing Technology, Components, Microbial Diversity and Bioactivities of Pickled Tea
Design and Construction of A General System for Food Inspection Classifying and Coding
Research Progress Based on Gliadin Delivery Systems
Research on Organic Acids in Fruit Wine and Acid Reduction Strategies
Effects of Adding Shiitake Stipe to Diets on Egg Quality of Hy-Line Brown Hens
Research Progress on Preparation of Nanocellulose
Application of Extrusion Technology in Starch and Starch-based Food
Progress in Ni-based Electrochemical Sensors for Glucose Detection
Study on the Properties and Structure of Rice Starch-Monoglyceride Complexs
Optimization of Mica Processing Method Based on Atomic Force Microscopy to Study the Molecular Structure of Xanthan Gum
Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing
Effects of Different Lengths Sugar Chains on the Structure and Allergenicity of Allergic Epitopes 13KDLKGYGGVSLPEW26 in α-Lactalbumin
Effect of Crushing Time on Physicochemical Properties and Active Ingredient Content of the Whole Fruit Pulp of Acerola Cherry
Effects of Freezing Temperature and Freezing Center Temperature on the Quality of Frozen Dough Noodles
Preparation and Structural Characterization of Garlic Polysaccharide Liposomes
Effects of Different Blanching Methods on Nutritional and Sensory Quality of Jingcai Sweet Corn
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