Science and Technology of Food Industry

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

column
Nutritional Quality and Preliminary Investigation of Processing Characteristics for Main Soybean Cultivars
Correlation between in Vitro Anti-inflammatory Activity and Amino Acid Composition of Deer Sinew before and after Enzymolysis
Analysis on Chemical Components in Toricellia Angulata Oliv.var.intermedia (Harms) Hu by HPLC-HESI-HRMS
Quality Determination and Correlation Analysis of Mulberry Fruits during Different Development Stages
Simulation of Drying Process of Traditional Dried Squid by Hot Air and Evaluation of Its Flavor Consistency
Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha
Composition Analysis and Inhibitory Effect against α-Amylase and α-Glucosidase of Acorn Kernel Extractions
Maillard Reaction between Soybean Protein Isolate（SPI）and Chitosan Oligosaccharide (COS) in Dry State and Products Characterization
Effects of Different Moisture Content on the Mechanical Properties of Compound Sheeting Dough Sheet and the Quality of Cooked Noodles
Effects of Cold Plasma Sterilization on Shelf Life and Flavor Quality of Salted Duck
Structure and Biological Activities in Vitro Analysis of Polysaccharide from Coconut (Cocos nucifera L.) Haustorium
Study of the Removal Chlorpyrifos in Apples and the Degradation Pathway
Optimization of Fermentation Conditions and Enzymatic Characteristics of the Cholesterol Esterase from Pichia pastoris
Effect of Calcium Ions on the Freeze-drying Resistance of Lactobacillus plantarum LIP-1
Comparative of Surface Layer Proteins Extraction Methods for Lactobacillus
Optimization of Fermentation Technology of Daqu Mulberry Leaf Tea by Response Surface Method and Principal Component Analysis
Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu
Molecular Modification of D-lyxose Isomerase with Weak Acid Characteristic and D-mannose Production
Optimization of Fermentation Technology of Purple Potato Wine and Dynamic Changes of Anthocyanin and Color in Main Fermentation Period
Preparation of Antioxidant Peptides from Tea Residue and Its Antioxidant Activity
Optimization of Preparation Process of Vaterite Calcium Carbonate and Effect of Chitinase on Calcium Carbonate
Optimization of Processing Technology and Analysis of Volatile Components of Tartary Buckwheat Chips
Study on the Technology of Extracting Fucoxanthin from Hizikia fusiforme by Cyclic Ultrasound
Strengthening Nisin Production by Using the Coupling Technology of Foam Fractionation and Microcapsule Cells Immobilizing Two Strains Fermentation
Preparation and Properties of Anthocyanin Microcapsules from Passiflora edulis Rind by Complex Coacervation
Optimization of Hydrothermal Acid Controlled Extraction of Luteolin from Perilla Stem by Response Surface Methodology
Optimization of Ultrasonic-assisted Extraction of Corn Silk Polyphenols and Its Antibacterial Activity
Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk
Effects of Different Carbon Dioxide Ratio on Volatile Organic Compounds in Fresh Chicken Wings During Storage
Simultaneous Determination of 37 Veterinary Drugs in Animal-Derived Foods by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry（UPLC-MS/MS）
Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species
Determination of Chloramphenicol, Thiamphenicol, Florfenicol and Florfenicol Amine Residues in Beeswax by Solid Phase Extraction-High Performance Liquid Chromatography-Tandem Mass Spectrometry
Analysis on the Isoflavone Profile and Antioxidant Activity in Vitro of Different Soybean Varieties
Rapid Determination and Dietary Risk Assessment of Bongkrekic Acid in Foods by SPE-HPLC
Development and Application of IMSA for Rapid Detection of Enterohaemorrhage Escherichia coli O157:H7
Analysis of Volatile Components on Champagne Peppermint and Japanese Peppermint Stem and Leaf Tissues
Based on GC-IMS Technology to Analyze the Difference in Flavor Composition of Different Spice Boiling Liquids
Rapid Screening and Determination of 20 Plant-Derived Toxins in Honey by UPLC-Q-Exactive Quadrupole-Electrostatic Field Track Trap High Resolution Mass Spectrometry
Effect of Temperature Fluctuation on Chemical Index and Water Holding Capacity of Salmon in Frozen Storage
Effects of Ultrasonic Treatment on the Quality and Related Enzyme Activities of Sweet Persimmon after Post-harvest
Effects of Salicylic Acid Treatment on Reactive Oxygen Species Metabolism and Phenylpropanoid Pathway in Rosa sterilis
Effects of Different Deastringent Treatments on the Quality of Postharvest Zhongtian Hawthorn
Effect of 1-MCP on Peach Fruit Quality and Physio-Biochemical Characteristics of 'Xiahui 8' with Different Maturity during Storage
Analysis and Evaluation of Nutritional Components in Stipe of Morchella esculenta
Protective Effect of Forsythia suspensa Leaf Extracts on Heat-stressed Rats
Compared with the Effect of Sleep Improvement by Different Extracts from Ganoderma Lucidum Fruit Bodies in Mice
Study on the Antioxidant and Anti-fatigue Effect of Wheat Peptides
Immunomodulatory Effects of Different Edible Fungi Polysaccharide Complex on RAW264.7 Macrophages
Protective Effect of Polysaccharides from Stachys baicalensis on Kidneys of Diabetic Disease Mice
Research Progress of Allergen Proteins in Aquatic Products
Research Advances in Artificial Aging Technology of Baijiu
Application Progress of Simulated Digestion Method in Potential Allergenicity Assessment of Food Allergens
Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods
Research Progress of Physiological Activity and Preparations of Anthocyanins
Research Progress of Lipase Immobilization and Its Application in Food Field
Research Progress of Protein Polypeptides Extraction and Bioactivities from Shrimp Processing By-products
Research Progress in the Gluten-free Bread Quality Improvement
Active Ingredient of Kaempferia galanga L. and Its Application in Food Industry
RSS Email Alert