Science and Technology of Food Industry

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

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Effect of Collagen Peptide on the Quality of Set-style Yoghurt
Isolation of Lactic Acid Bacteria with High-yield Bacteriocin from Fermented Grians of Light-flavor Baijiu and Its Bacteriocin Characteristic
Separation of Excellent Lactic Acid Bacteria from Traditional Tibetan Yogurt and Its Fermentation Performance Analysis
Isolation,Identification,Physiological Characteristics and Mixed Fermentation of a Non-Saccharomyces cerevisiae from Rosa roxburghii
Identification,Acid and Bile Salt Tolerance,and Antioxidant Ability of Lactic Acid Bacteria Isolated from Sour Soup
The Microscopic Performance of Oil Synthesis and Its Growth of Schizochytrium sp.Mutant Strain S1
Optimization of Special Oil Nanoemulsion Prepared using Ultrasonic by Response Surface Methodology and Its Characteristics Analysis
Optimization of Maillard Reaction Process for Enzymatic Hydrolysate from Shrimp and Crab Boiled Juice and Analysis of Its Volatile Flavor Components
Optimization of Microencapsulation Technology of Olive Oil by Fuzzy Comprehensive Evaluation
Optimization of Fermentation Process of Set Yogurt with Auricularia auricular Polysaccharide
Effect of Different Additives on the Digestibility of Extruded Rice
Optimization of Extraction Technology of Total Saponin from Polygonatum sibiricum and Its Inhibitory Activity to α-Amylase and α-Glucosidase
Antioxidant and ACE inhibition Activity of Hydrolysates Obtained from Whey Protein Isolate
Optimization of the Preparation of Antioxidant Peptides from Enteromorpha clathrata by Enzymolysis and Its Digestive Stability
Optimization of Extraction Process of Total Phenolic Acids from Lonicera confusa and Its Antioxidant Activity
Preparation of Hydroxypropyl Methyl Cellulose Composite Film
Frying Performance and Application of Rice Bran Oil Blend Oil
Optimization of Microwave-Ultrasonic Assisted Extraction of Polysaccharides from Basal Part of Bamboo Shoot by Response Surface Methodology
Enlightenment from Canadian Food Inspector System to the Construction of Food Inspection Team in China
Evaluation of Stability and Rheology Properties of Whole Nutrition Medical Formula in Different Storage Environments
Analysis and Identification of Odor-Active Compounds in Fresh Blanched Garlic Leaves
Analysis of Chemical Constituents of the Extractives from Polygonum hydropiper L.with Different Number of Ultra-fine Powder
Determination of 11 Kinds of Pesticide Residues in Apple and Tomato by Gas Chromatography-Mass Spectrometry
Rapid Detection of Total Viable Count in Whole Chicken Breast by An Online Near-infrared Spectroscopy System
Rapid Detection of Duck Derived Components in Mutton and Mutton Products by Loop Mediated Isothermal Amplification Combined with Immunochromatographic Test Strip
Determination of 45 Pesticide Residues in Apples by QuEChERS-Gas Chromatography-Mass Spectrometry
Analysis of Volatile Components of Corn under Different Storage Conditions
Analysis of Aroma Compounds in Yeast-fermented Soy Sauce by GC-O/MS
Preparation of Sustained-Release Agent of Long-acting Chlorine Dioxide
Effect of Different Thawing Methods on Quality of Quick-frozen Broccoli
Effects of Thawing Methods on Sensory Characteristics and Physicochemical Indices of Oyster(Ostrea rivularis Gould)Meat
Effect of Different Packaging Materials on Quality Changes of Baked Squid during Storage
Protective Effect of American Ginseng Tea on Oxidative Damage Induced by Alcohol in Mice
Effect of Nostoc sphaeroides on Laxative in Rats
Nutritional Components Analysis from the Gastropod of Haliotis discus hannai
Hypolipidemic Activity of the Total Flavonoids from Bitter Leaf
Intervention Effects of Chicory,Pueraria and Mulberry Leaf Formula on Reducing Uric Acid and Gouty Arthritis in Mice with High Uric Acid and Arthritis
Lipid-lowering Effect of Polysaccharides from Mixed of Schisandra chinensis and Astragalus membranaceus on Hyperlipidemia in Wistar Rats
Introduction of Edible Film and Its Application in Meat and Meat Products
Effect of Sheep Plasma Protein on Gel Characteristics of High-temperature Sterilization Surimi Products
Research Progress of Foodborne Flavonoids Interfering with Diseases by Regulating Autophagy
Research Progress on the Pharmacokinetics of Acanthopanax senticosus Harms Chemical Constituents and Its Metabolism in Vivo
New Progress in the Improvement of Gluten-free Bread Processing Technology
Research Progress on Isolation and Characterization of Dietary Fiber from Edible Seaweeds
Detection of Microbial Volatile Organic Compounds and Its Application in Food Safety Monitoring
Effect of Atmospheric Pressure Cold Plasma on the Physiological Biochemistry of Stale Wheat and Its Dough Pasting Properties
Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic
Effects of Storage Environment and Additives on the Stability of Purple Rice Anthocyanins
Effects of High Pressure and Heat Pretreatment on the Biological Activity of Rapeseed Hydrolysates
Physical and Chemical Properties of Pectin-proanthocyanidin Complex and Its Antibacterial Activity in Vitro
Analysis and Discrimination of Aroma Compounds of Guire 2 Black Tea Treated with Different Drying Methods
Effects of Ozone Water Rinsing on the Qualities and Oxidation of Surimi Myofibrillar Proteins of Spanish Mackerel Surimi
Fermentation Characteristics of Different Strains of Bacillus coagulans with Single and Mixed Carbon Sources
Synergistic Inhibitory Effects of Nisin and L-Lactic Acid against Aeromonas hydrophila
Effects of Fermented Purple Sweet Potato Products Fermented by Different Bacteria on Hypoglycemic Related Enzymes and Analysis of Active Components
Processing Optimization of Red Pigment Produced from Panax notoginseng residues in Solid State Fermentation by Response Surface Methodology
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