Science and Technology of Food Industry

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

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Effect of Tea Polyphenols on the Structural Property of Gluten in Wheat Dough
Isolation and Identification of Specific Spoilage Organisms in Crayfish(Procambarus clarkii)before and after Processing
Expression of Plectasin Gene in Clostridium butyricum
Breeding of High-yield Strains of Vitamin K2 and Optimization of Fermentation Conditions
Development on the Passion Fruit Maoyanmei Tea
Formulation Optimization of Tibetan Tea Effervescent Tablets
Optimization of Technological Conditions for Producing Ganoderma lucidum Fungal Substance by Solid State Fermentation of Panax notoginseng Residues
Development and Immunomodulatory Effect of Cinnamon-Ginger-Sugar Drink
Optimization of Enzymolysis Technology of Whey Protein Powder Hydrolysate Based on Its Antioxidant Activity
Optimization of Extraction Technology of Polysaccharides from Passion Fruit Peel and Its Antioxidant Activity
Optimization of Process for Rehydrated Beef Tripe and Researches on Changes of Its Water Distribution and Histology
Optimization of Ultrasonic Extraction of Polyphenol from Taro (Colocasia esculenta)Peels and Its Evaluation of Antioxidant Activity
Numerical Simulation of Microwave Vacuum Drying Kinetics of Carrot Chips
Effects of Alkali-Enzyme Combined with Dehairing Methods on the Nutrients and Quality of Cowhide
Optimization of Enzymatic Extraction of Dietary Fiber from Zizyphus jujube and Its Antioxidant Activity
Optimization for Inclusion Technology of Sanguinarine HP-β-CD Inclusion Complex by Response Surface Methodology
Development of Oat and Walnut Milk
Effects of Yam Powder on the Properties of Dough and the Quality Characterisitics of Biscuits
Application of Rice Bran Oil as Frying Oil in Fast Food Stores
Simultaneous Determination of 30 Food Additives in Non-protein Beverages by High Performance Liquid Chromatography-tandem Mass Spectrometry
Application of Artificial Neural Network in Prediction of Salmonella Incidence in Chicken Breast Chilling Process
Optimization of Melamine Detection Conditions by Nano-gold Modified Electrode
Analysis of Chemical Components Changes and Quality Formation of Huangjincha 1 Summer Oolong Tea during Processing
Changes of Volatile Flavor Substances in Fermentation Process of Banana Wine Produced by Low Temperature Fermentation
Quantitative Detection of Quinolone by Time-resolved Fluorescence Immunochromatography in Yak Meat
Construction of Slow Digestion Coconut Oil Emulsion System Series and Comparison of Their Microrheological Properties and in Vitro Digestive Properties
Correlation Analysis between Physicochemical Properties of Daqu and Flavor of Liquor Products
Fast Prediction of Drip Loss Rate in Chicken Meat Based on Different Pretreated Hyperspectral Information
Effect of Twin Screw Extrusion on the Volatile Components of Lentinus edodes Stalks by GC-IMS
Quality Analysis and Shelf Life Prediction of Ningxia Cabbage during Storage after Precooling
Texture Characteristics and Physicochemical Quality Changes of Jackfruit Pulp during Storage in Two Modes
Effect of Ultra High Pressure Treatment on Storage and Quality Characteristics of Lycium ruthenicum Murr Juice
Application of the Tea Polyphenols Composite Edible Membrane in Preservation of Pear
Protective Effect of Chimonanthus salicifolius Aleoholic Extracts on Alcoholic Gastric Injury in Mice
Components and Antioxidant Activity of Phenolic Acids in Red and White Pitaya
Inhibitory Effects and Mechanism of Allicin on LPS-induced Inflammatory Response in Mouse Peritoneal Macrophages
Composition and Its Antioxidant Activity of Colla Corii Asini Oligopeptides
Anti-fatigue Effect of Anwulignan on Aging Mice
Application and Research Progress of Spectral Data Fusion Technology in Food Testing
Effects of Heat Treatment and Transglutaminase on the Quality of Set Yoghurt
Progress on the Effect of Microwave Irradiation on Structural Characteristics of Starch and Its Application in Starch Derived Food Processing
Research Progress and Regulation Status of Low Glycemic Index Grain and Its Products
Research Progress on Composition and Biological Activity of Forsythia suspensa Leaves
Research Progress on Chemical Composition and Pharmacological Effects of Saururus chinensis and Predictive Analysis on Quality Marker
Application of Antibacterial Materials in Postharvest Diseases Control of Fruits and Vegetables
Structure and Solubility of Rice Protein by Hydrothermal Cooking with Glycosylation
Performance Comparison of Auricularia auricula Monascus by Four Monascus Strains with Solid-state Fermentation
Analysis of the Flavonoid,Polyphenol and Its Antioxidant Activity of 2 Kinds of Sea Buckthorn from Xinjiang
Effect of Different Drying Methods on the Quality and Flavor Profiles of Fresh Corn Flour
Effects of Degree of Hydrolysis on the Properties of Oyster Hydrolysates
Extraction,Purification and Antibacterial Mechanism of Total Flavonoids from Elephantopus scaber
Effects of Different Drying Methods on Active Components and Antioxidant Activities of Ginger Leaves
Effects of Microwave Heating on the Quality of Crayfish
Cloning,Expression and Sequence Analysis of Mn-SOD Gene of Monascus
Screening and Identification of Lactic Acid Bacteria Degrading Patulin and Its Degrading Characteristics
Optimization of Fermentation Medium of Deoxynivalenol Detoxified Bacteria Devosia sp.
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