Science and Technology of Food Industry

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

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Study on Interactions between Cyanidin-3-Glucoside and Four Kinds of Milk Proteins
Screening, Identification and Enzymatic Properties of a Pullulanase Producing Strain, and Antioxidant Activity of Laminaria japonica Polysaccharide Enzymatic Hydtolysate
Purification and Characterization of Ginsenoside Rb3 Xylosidase
Isolation and Identification of Aflatoxin B1 Degradation Strains
Isolation and Identification of Isoamylase Producing Strains and Cloning and Expression of Isoamylase Gene
Screening and Identification of γ-Aminobutyric Acid Lactobacillus and Its UV Mutagenesis
Optimization of Fermentation Process of Aronia melanocarpa Fruit Juice by Lactobacillus plantarum
Comparison of Two Moulding Processes for Dog Chew Manufacture Made by Cowhide Offcuts
Extraction Process Optimization of Hydroxytyrosol from Olive Pomace by Response Surface Methodology
Optimization of Chlorophyll Protection Technology of Heracleum moellendorffii Hance by Response Surface Methodology
Optimization of Preparation Technology of Glycosaminoglycans Chewable Tablets from Pinctada martensii by Response Surface Methodology
Effect of Surimi Ratio and External Additives on the Gel Properties of Composite Antarctic krill Surimi
Optimization of Extraction Technology of Kabuli Chickpea Protein by Response Surface Methodology
Optimization of Vacuum Pulse Marinating Technology for Leisure Dried Tofu
Optimization of the Production Process of Sweet Potato Starch Bread based on Fuzzy Synthetical Evaluation
Optimization of Fermentation Process and Antioxidant Activity of Polysaccharide from Se-enriched Lentinula edodes
Optimization of Processing Technology of Seafood Condiments from Octopus Viscera
Optimization of Ultrasonic-Assisted Infiltration of Trehalose to Improve the Quality of Freeze-dried Tilapia Fillets
Optimization of Extraction Process of Tea Polysaccharide based on Principal Component Analysis
Effects of Curdlan and Konjac Gum Complex Gel Properties on the 120 ℃-heating Surimi Products
Comparative on Apple Aroma Components and Variety Classification Study based on Principal Component Analysis and Cluster Analysis
Effects of Environmental Factors on Biosorption of Pb2+ by Sargassum fusiforme Powder
Comparative Analysis of the Volatile Component from Wild and Cultivated Morchella by HS/SPME-GC/MS
Determination of Biochemical Components of “Dashancha” from Fengqing of Yunnan
Freshness Quality Prediction of Latelabrax japonicas based on Electronic Nose and Statistic Analysis
Determination of Ten Pesticide Residues in Tea by Liquid Chromatography-Tandem Mass Spectrometry and Gas Chromatography-Tandem Mass Spectrometry
Application of Bacteriocin from Lactobacillus acidophilus NX2-6 in Pork Preservation
Screening of Suitable UV-C Irradiation Dose at the Low Temperature Storage of Munage Grape
Effect of Pretreatment on Preservation Quality of Cultured Large Yellow Croaker (Pseudosciaena crocea) in the Process of Logistics
Study on the Collective Preservation Effect of Natural Antistaling Agent and Ice-temperature Preservation on Beef
Effect of Nitric Oxide on Softening and Cell Wall Metabolism of Postharvest Mango
Preparation of Porous Hydroxyapatite from Trichiurus lepturus Fishbone and Its Adsorption Kinetics for Diesel Oil
Effects of Enterococcus faecium B21 on Body Weight, Fasting Blood Glucose Levels, and Fecal Bacterial Communities of Wistar Rats Fed by High Fat Diet
Assessment of Nutritional Components in Passiflora edulis Juice of Different Cultivars
Analysis and Evaluation of Nutritional Components in Muscle of Triplophysa minxianensis
Inhibitory Effects and Mechanism of Tieguanyin Tea Extracts on LPS-induced Inflammatory Response in RAW264.7 Cells
Research Progress of Stable Isotope Ratio Mass Spectrometry for Authenticity and Traceability in Honey
Research Progress of the Flavor Compounds in Kiwifruit Wine
Research Status and Development Trend of Shrimp Preservation Technology
Research Advances on Chemical Constituents and Bioactivities of Truffle fungus
Research Progress on Mild Disruption Technology of Microalgae for Functional Protein Releasing
Research Progress on the Bioactivity of Plant Origin Tannins
Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis
Research Progress of Kombucha Study in the World
Research Progress of Anti-inflammatory Effects of Polyphenols in Edible Mushrooms
Research Progress of Gossypol Content in Agricultural Products
Effect of Different Modification Methods on Immunogenicity and Function of Egg White Powder
Comparative Study on Meat Quality of Jinchuan Yak and Maiwa Yak under Yard-feeding Conditions
Optimization of Compound Coating Formulation and Analysis of Texture Change for Cold-fresh Beef
Preparation of Carboxymethylated Carrageenan Gels with High Water Holding Capacity and Soft Gelling Property
Amino Acid Composition Analysis and Protein Nutrition Evaluation of Strawberry Jiaosu during Fermentation Process
Effects of High Pressure and High Temperature Short Time Sterilization on the Quality of Cherry Juice
Changes of Lipid Oxidation, Protein Oxidation and Texture Properties in Braised Beef during Chilled Storage
Preparation and Comparison of Two Tyramine Magnetic Molecularly Imprinting Polymers
Thermal Inactivation Model of Salmonella in Beef
Purification and Structural Characterization of Serum Albumin in Bactrian Camel Milk
Pasting Properties of Rice Powders Blending with Potato Granule and the Quality of Restructured Potato Rice
Separation, Identification, Physiological and Biochemical Characteristics of Pollution Microbes in Swollen Vinegar
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