Science and Technology of Food Industry

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

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Study on the antioxidant activities and compositions of macadamia nuts oil from different extraction methods
Evaluation of α-cyclodextrin inclusion compound of lutein esters
Characterization of bacterioncin CAMT2 produced by marine-source strain
Effect of different baking temperature on Dangui Oolong tea quality
Study on the change of Kimchi's texture characteristic during fermentation process
Effect of papain hydrolysis on the components of antigen proteins and subunits composition in soybean milk
Analysis of the diversity and fermentation characteristics of lactic acid bacteria in traditional yogurts from Ta Cheng, Xinjiang
Analysis of biofilm formation related genes and its influence factors for Staphylococcus aures food isolates
Expression and optimization of alginate lyase in recombinant Escherichia coli induced by lactose
Optimization of fermentation conditions and volatile components analysis of angelica nectar wine of western Sichuan plateau
Optimization of purification protocol of biomimetic affinity material for marine metalloprotease MP
Influence of Maillard reaction on emulsifying properties of oat β-glucan
Study on the preparation process of dietary fiber from mango peel by fermentation
Effect of engineering of L-tryptophan transport system on L-tryptophan production in Escherichia coli
Fermentation conditions optimization of producing bacteriorhodopsin by Halobacterium salinarium in a 5 L fermentor
Extraction and adsorption of Monascus yellow pigments from extractive fermentation broth
Optimization of preparation technology of low ash plasma protein powder
Quality changes and optimization of different abalones during heat processing
Optimization concentrate process of shikimic acid from Illicium verum Hook.F.by ultrafiltration-nanofiltration coupling technology
Preparation of citral microcapsules through spray-dring and the stability of the micorcapsules
Optimization process of emulsion of procyanidins by particle size analysis
Study on the preservation effect of carbonated water on milk and the removal of carbonated water from raw milk
Preparation and oxidative stability of sodium alginate core-shell beads encapsulated fish oil
Ultrasound-assisted extraction and antioxidant activities of polysaccharides from pineapple peel
Effects of disrupting conditions on extracting astaxanthin from Phaffia rhodozyma by DMSO method
Optimization process of the instant seafood Jelly through response surface method
Research of deodorization of enzymatic hydrolysis solution of Mactra veneriformis by lemon peel powder
Effect of green tea polyphenols on properties of potato starch-chitosan composite film
Determination of five pesticides residues in wild vegetables by ultra performance liquid chromatography-tandem mass spectrometry
Determination of melamine and sulbactam in raw milk and liquid milk by hydrophilic interaction chromatography tandem mass spectrometry
Qualitative and quantitative analysis of isorhamnetin and content determination of total flavonoids from pollen of Paeonia rockii
Double function yeast cell-wall extract and its capability of adsorbing aflatoxin B1
Characterisation of volatile components of Lotus leaves by HS-SPME and SDE coupled to GC-MS
Effect of cooking time and degree of maturity on eating quality of steak
Modeling for aroma quality evaluation of Yunnan Pu-erh raw tea made from ancient trees based on principal component analysis
Study on a Nile Red fluorescence spectrometry for rapid lipid determination in Yarrowia lipolytica
Inhibitory effects of Nisin and citric acid on Salmonella on sweet cherry
Effect of potassium sorbate and boric acid on quality of sturgeon caviar during cold storage
Predicting model of Listeria monocytogenes in Litopenaeus Vannameiat at low temperature
Effects of tea polyphenols on lipid metabolism and hepatic and muscular fatty acid compositions in broilers
Acid production of the polysaccharides from yam and oat in vitro fermentation as well as the growth inhibition of the fermentation products on human colon cancer cells
Study on liquid fermentation of broken coix seed vinegar
Effect of exopolysaccharides from Lactobacillus paracasei VL8cooperated with Con A on spleen lymphocyte proliferation and induction of cytokine in mice
Effect of tartary buckwheat protein on the growth of harmful bacteria in intestinal
Effect of glycyrrhiza selenium polysaccharide on CCl4-induced injury in mice
Antioxidant effects of polysaccharides from Thelephora ganbajun in mice with acute alcoholic injury
Current states of the research and development of selenium-riched edible oil
Research progress in preparation and application of chitosan with different molecular weight
Study on carbon footprint analysis of meat products and its application development from the perspective of life cycle theory
Research progress in the preparation, isolation, identification and anti-inflammatory mechanism of anti-inflammatory peptides derived from food
Bibliometrical analysis and prospect of quinoa research in the world
A review of the developments in application of stable isotope on determining geographic origin of meat products
Extraction, antioxidant activity of flavonoids from oil-tea camellia seed cake
Study on physicochemical properties and antioxidant activity of Arabinoxylan from wheat starch wastewater
Comparitive on the quality of Corylus heterophylla × Corylus avellana nut under different sites conditions in Xinjiang
Screening of a high sugar-tolerant yeast using UV-DES
Total polyphenol, flavonoid contents and antioxidant capacities of different polarity parts in extracts from Premna microphylla Turcz in vitro
Effect of drying methods on the quality and antioxidase enzyme activities of Flammulina velutiper
Study on in vitro antioxidant capacity of Stanuntonia Chinensis juice
Comparative study on the content determination and the anti-tussive and anti-inflammatory effects of the total alkaloids of Pingbeimu and Chuanbeimu
Studies on the interaction of sodium caseinate and gum arabic and preparation of nanoparticles
Ternary hydrochloride low-sodium salt and its effect on properties of starches
Optimization of lactic acid bacteria fermentation carrot protoplasmic technology using the response surface method and the analysis of main volatile components
Effect of particle size on mineral element content and binding of harmful element of wheat bran
Control effect of cumin essential oils on three stored-product insects
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