Science and Technology of Food Industry

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

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Optimization of Ultrasonic Extraction of Pleurotus eryngii Saponin by Response Surface Methodology
Effect of Pectinase Treatment on the Content of Soluble Sugar of Sweet Corncob
Effect of Fermenting Accessory Ingredients on Alcohol Fermentation of Pomegranate Wine
Yeast Selection and Its Fermentation Characteristics for Wild Kiwi Wine
Identification of Antagonistic Bacillus HY-5 and Its Antimicrobial Compositions from Mangrove Against Specific Salt Resistance Fungi of Marine Dried Fish
Impact of Different Conditions on Biodegradation of Biogenic Amines by Two Lactic Acid Bacteria Strains
The Main Storage Characteristics of Brown Rice with Different Watercapacity under the Dynamic Variations of Temperature and Humidity
Optimization of Preparation Technology of Caramel Color Decreasing 4-Methylimidazole
Extraction and Separation of Oligosaccharides from Purple Onion
Extraction Optimization Using Response Surface Methodology and Structure Identification of Phlorotannins from Sargassum horneri
Optimization of Soluble Calcium Extraction Process from Rainbow Trout (Oncorhynchus mykiss)Bone by Response Surface Methodology
Key Process of Hubei Flavor Fermented Mandarin Fish
Isolation and Purification of Three Flavonoid from Lotus Leaf by HSCCC and Antioxidant Activity Evaluation
Purification Technology of Puerarin and Its Anti-inebriation Effect
Comparison and Optimization of Extraction Process of Polyphenols from Passiflora edulis Peel
Extraction and Activity of Hypoglycemic Functional Components from Heraclum dissectum
Optimization of Extraction of Polyphenols and Total Flavonoids from Dried Figs by Response Surface Methodology and Antioxidant Activity Analysis
Enzymatic Characteristics of Pumpkin Glutamate Decarboxylase and Accumulation Conditions of γ-Aminobutyric Acid
Effects of the Edible Protein on Rheological and Gel Properties of Carp Surimi
Simultaneous Determination of Ten Anticholinergic Drugs Residues in Animal Tissues Using Ultra Performance Liquid Chromatography Tandem Mass Spectrometry
Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea
The Structure-Activity Relationship of Free Radical Scavenging Peptides Calculated by Quantum Chemistry
Meat Quality,Nutritional Components and Flavor of Cultured Chinese Sturgeon
Influence of Drying Processes on Characterisation of Daylily Flowers Using Flow Injection Mass Spectrometric Fingerprinting Method Combined with Chemometric Analysis
Prediction of Damage Volume on Apple Basing the Dielectric Property
Evaluation of Spoilage Potential of Specific Spoilage Organisms of Refrigerated Little Yellow Croaker and Its Influence on the Volatile Compound
Effects of Enzymatic Hydrolysis on the Volatile Components of Maillard Reaction from Chicken Bone Extracts
Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit
Changes of Protein Isolated from Pork Longissimus Dorsi during Frozen Storage
Three Natural Preservatives for Preservation of Pleurotus sajor-caju
Optimization of Hot Water Synergy with Ultra-high Pressure Fast Reprocessed Frozen Beef
Quality Change and Oxidation Reaction of the Mirror Carp Surimi Sausage during the Storage
Changes of Lipid Oxidation and Endogenous Antioxidant System in Mutton Ham Processing
Effect of Magnetic Field Assisted Freezing on the Freezing and Preservation of Potato Blocks
Nutritional Components and Antioxidant Activities of Leccinum crocipodium in Yunnan
Extraction of Fermented Wheat Bran Polysaccharides and Its Antioxidative Effects on Rats
Protection of Asiatic Acid on Damage in Rat Hepatic Mitochondria in Vitro
Effects of Different Sizes of Rosa roxbunghii Pomace on Blood Lipids and Tissue Antioxidant Activity in Hyperlipemia Mice
Anti-fatigue and Improvement Effect of Exhausting Exercise-induced Myocardial Damage of Aqueous Extract from Lycium Ruthenicum Murr.in Mice
Research Progress of Low Sodium Substitution Salt in Ham
Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi
Research Progress on the Preparation,Characterization and Application of Nanoparticles in Food
Traits,Production and Application of Poly-γ-glutamic Acid
Effect of L-Lys on the Gel Properties of Low Sodium Surimi
The Situation and Prospect of the Quality Evaluation Technology of Buckwheat Tea
Research Advances in the Effect of Polyphenols on the Gut Microbes and the Discuss about Microbes Which Will Appear as Polyphenols
Research Progress of Plant-derived Transglutaminse
Methods for the Determination of Bacteriocin Activity and the Expression of Its Titer
Research Progress on Bioactive Substances and Physiological Functions of Passion Fruit
Physicochemical and Functional Properties of Protein from Pleurotus nebrodensis
Effect of Heat-treat Whey Protein on the Gel Quality of Set Yogurt
Effect of Addition Amount of Sprouted Wheat Flour on the Properties of Plain Flour Dough
Effects of Coffee Concentration on the Stability and Digestion Behavior of Coffee Milk System
The Structure-Activity Relationship of Free Radical Scavenging Ability of Carotenoids
Comprehensive Evaluation of the Effects of Different Drying Methods on the Quality of Chinese Yam Chips Based on Gray Relational Analysis
The Difference of Beef Shear Force between Different Muscle Fiber Directions
Effect of Grinding Materials Time and Soaking Time on Dry Extract of Integrated Alcoholic Beverages
Antioxidant and Antibacterial Abilities of Crude Peptides Extracted from the Three Chinese Traditional Dry-Cured Hams
Inhibition Effect of Leclercia Adecarboxylata Strain wt16 on the Growth and Aflatoxin Production of Aspergillus flavus
Diversity of Bacteria Producing Milk-clotting Enzymes in Qinghai Pastoral Area
Microbial Community Analysis in Soybean Sauce Mash of Traditional Fermented Soybean Paste by MiSeq Sequencing
Bioinformatics Analysis of 12 Fungal Potassium Channel Proteins
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