Science and Technology of Food Industry

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

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Characteristics of saccharide-protein linkage in the enzymatic hydrolysis of rice protein pretreated with high hydrostatic pressure
Preparation and characterization of the hydrolysates from Porphyra haitanensis
Study on variation of tannins contents in persimmon vinegar fermentation
Study on in vitro digestion and structure change of resistant starch
Separation and purification of shikimic acid from pine needles with ion exchange resin
Study on PPO characteristics of M.angusticepes
Comparison of similarity of H+-ATPase coding gene between wild strain and mutant strain with low post-acidification of Lactobacillus delbrueckii subsp.bulgaricus
Optimization of medial components and cultural conditions gloeostereum incarnatum
Effect of making koji with multi-strain on physicochemical properties of high-salt and diluted-state soy sauce
Study the effect of cultural condition on growth state of Listeria monocytogenes
The research of S.platensis cultivated using a 5.0L automatic fermenter
Screening and identification of two lactic acid bacteria strains with excellent antioxidant activities in vitro
Detection of Arcobacter by polymerase chain reaction method based on the rpoB gene
Isolation and screening of Staphylococcus Aureus Phage
Cloning and expression of the pectin methyl esterase gene from DCE-01 strain
Effect of growth and enzyme production ability of lactobacillus acidophilus on Astragalus membranaceus
Establishment and optimization of two-dimensional gel electrophoresis of total proteins from Bacillus lincheniformis
Screening of the lactobacillus producing linoleic acid isomerase
Optimization of extraction with the solvent method and physicochemical properties of pitaya seed oil
Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method
Process optimization on cellulose enzymatic hydrolysis of Perilla frutescens stalk
Optimization of extraction of volatile oil from Rosa damascene Mill by response surface methodology
Study on succinylated modification of yak casein micelle
The research on improved method and quality appraisal of dry-cured duck processed on low salt and low nitrate
Study on softening Tilapia backbone by high pressure steam cooking
Study on the sterilization of chlorine dioxide gas on Aspergillus flavus
Green synthesis of new process for food antioxidant n-octyl gallate
Preparation of silver carp protein powder by enzymatic hydrolysis and spray drying
Optimization of biotechnology malting technology by response surface methodology
Optimization of growth condition for photosynthetic bacteria PSB-B by response surface
Preparation of microcapsules based on poly malic acid and gelatin
Optimization of process conditions for tilapia skin collagen peptides chelating with magnesium by response surface methodology
Process optimization for extracting superoxide dismutase from waste wine yeast
Study on the preparation of walnut oil microcapsule used modified konjac gum as main wall material
Extraction and immunomodulatory activity of polysaccharide from Pholiota dinghuensis Bi
Preparation of high purity egg yolk lecithin via low temperature precipitation method
Research of degradation of tartaric acid by Aspergillus niger F1 by using the quadratic orthogonal rotational combination design
Experimental study on mechanical properties of Canavalia
Effect of Succinate addition on color and metmyoglobin percentage of ground beef
Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato
Preparation and the chromatographic behavior analysis of low degree polymerization of Chitooligosaccharides components
Chinese chestnut browning detection by near infrared spectroscopy and scaled conjugate gradient back propagation neural network
Analysis of volatile flavor compounds of preserved egg white
Uncertainty evaluation for determining benzoic acid in wine by high performance liquid chromatography
Nondestructive measurement of pH in apples using near infrared spectroscopy
Evaluation of uncertainty measurement in the content determination of clenbuterol residues in meat products by UPLC-MS /MS
Determination of patulin in drinking water by flow-injection chemiluminescence system of luminol and Potassium ferricyanide
Study on construction of essential oil microemulsions system of orange and its preservation effect on the grape quality
Effect of hot water and chitosan dipping treatments on postharvest diseases control and phenylpropanoid metabolic in muskmelon fruits
Effect of modified atmosphere packaging on physiology, biochemistry and fruit quality of Yali pears
Effect of ozonated water on preservation of fresh-cut eggplant
Effect of fresh-cut potatoes after washing with different sanitizers on storage quality change
Effect of chlorophyll degradation and pheophytinase activity of Chinese kale under low temperature storage and ultraviolet C irradiation
Effect of tea polyphenols and ascorbic acid on residual nitrite and lipid oxidation in cured and cooked meat model system
Preservation of chilled pork coated with cumin essential oil
Effect of dietary fibre from pomelo peel on intestinal fermentation in ovariectomized rats
Dynamic changes of some nutrients in the fruits of color pepper during maturation
Effects of total flavonoids from chuju on hemorheology in diabetic rats
Research of the sobering up function of fruit juice mixed of tomato pomelo and pear
Antiproliferative activity of three kiwi polyphenol crude extracts on A549 and Hela cells
Research and application of non-thermal sterilization technology on fresh-cut fruits and vegetables
Research progress in rapid detection technology and microbial pathogens infection on fresh-cut fruits and vegetables
Research progress on biological detection methods of Escherichia coli in food
Advances in the study of collagen and its active peptide of fish skin
Development of the migration of chemicals in metal packaging materials for food
Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables
Application of yeast extract in production of instant noodle sauce
Research progress in biotransformation of ginsenosides and solid state fermentation by microorganism
Preliminary preparation of the energy sustained release starch microspheres
Delipidated egg yolk protein modification by limited enzymatic hydrolysis and its preliminary application
Experimental research of extrusion mechanical properties of mung beans
Extraction kinetics of polyphenols in Honeycomb
Effect of anthocyanins extracted from Prunus maackii on the antioxidant function of HepG2 cells
Study on the structure-activity relationship of stem bromelain in different inhibitors and activators
Quality changes and the correlation between quality characteristics of cooking types of instant fried rice during storage
Purification and radical scavenging effect of Laminaria japonica polysaccharide
Effect of fluidized bed coating granulation with gelatin on the release characteristics of mint flavor powder
Effect of extrusion processing on wheat protein organization characteristics
Effect of high-temperature air-drying on quality and lipid oxidation of dry-cured duck
Effect of combined heat and ultra-high pressure treatment on quality of black pork
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