Science and Technology of Food Industry

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

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Inhibitory Effects of Soluble Dietary Fibers on the in Vitro Digestion of Corn Starch
Inhibition and Mechanism of Brown Rice Polyphenols on Starch Digestive Enzymes
Study on Stress Response of Lactobacillus plantarum ZLC-18 to Ciprofloxacin
Inhibition of Lactobacillus plantarum DL3 on Spoilage Bacteria in Grass Carp Slices
Effect of Over-expression of psd Gene on the Production of Cytidine in Bacillus amyloliquefaciens
Growth Characteristics of Lactic Acid Bacteria in Soymilk and Its Combined Fermentation with Yeast
Study on the Effect of Bio-enzymatic Bean Residues on the Physicochemical Properties of Starch and the Digestive Properties of Biscuits
Optimization of Low-sodium Compound Salty Agent Formula for Pickled Larimichthys crocea Fillets by Response Surface Methodology
Optimization of Enzymatic Hydrolysis Conditions and Hypolipidemic Activity of Broccoli Stem and Leaf Protein
Preparation of Potato Granules Powder by Superheated Steam Drying Combined with Hot Air Drying
Optimization of Anti-browning Technology of Fresh Wet Noodles by Response Surface Methodology
Optimization of Production Formula and Shelf Life Forecast of Maca Cookie
Optimization of Processing Technology of Lotus Seed Red-skin Meatballs by Response Surface Methodology
Extraction Process Optimization of Sodium Alginate from Sargassum horneri by Enzymes Method and Material Analysis
Effect of Peeling on Physicochemical Properties and Biological Activity of the Yam Powders
Optimization of Extraction Process of Soluble Dietary Fiber from Raspberry Pomaces by Chemical Method
Extraction of Total Flavonoids from Spinach by Cellulase-Ultrasound and Its Composition Analysis
Preparation of Zn2+ Complex of Total Flavonoids from Fruit of Rosa davurica Pall and Its Antioxidant Activity in Vitro
Optimization of Processing Technology of Red Ginseng-Rhodiola Functional Drinks and Evaluation of Its Improving Immune Function
Effect of Radio Frequency Sterilization on Macroscopic and Mechanical Properties of PE and PP Packaging Materials
Evaluation of Taste Quality of Tomato Paste Prepared from Different Tomato Varieties by Electronic Tongue
Comparative Study on Food Safety Supervision System between China and EU
Accumulation of Cadmium in the Gill of Carassius auratus and Its Effect on Gene Expression of P-glycoprotein
Identification of Adulteration in Edible Oil Based on Conductivity Change
Evaluation of SE-μPADs Method for Detection of Salmonella in Animal Foods of Korla City
Study on Aroma Components in Twelve Kinds of Dancong Teas
Effects of Different Potato Cultivars(lines)in Dryland on the Quality Characteristics of Potato Noodles
Determination of Vitamin K2 in Food by High Performance Liquid Chromatography with Fluorescence Detection
Determination of Vancomycin and Norvancomycin Residue in Egg by SPE with Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
Comparative Analysis of Volatile Components in Economic Algaes of Five Different Species
Determination of Five Kinds of Residual Solvents in Pomalidomide by Gas Chromatography
Fresh-keeping Effect of Cellulose Composite Antibacterial Preservative Film on Postharvest Blueberry
Establishment of Shelf-life Prediction Models for Vacuum-packed Shizitou
Influence of Food Antistaling Agents on Quality of Fresh Chicken Breast during Controlled Freezing-point Storage
Study on Antioxidant Activity of Gastropod and Viscera of Haliotis Discus Hanai
Two Lactobacillus plantarum Combined to Inhibit the Formation of Obesity Induced by High Fat in Mice
Analysis on the Nutritional Components and Physical and Chemical Properties of Potato Granules from Different Provinces
Changes of Nutritional Ingredients in Embryonated Beijing Fatty Chicken Eggs during Its Incubating
Study on Mechanism of Oviductus Ranae Promoting Estrogen
Effects of Hericium erinaceus Polysaccharides on the Growth of Gastrointestinal Probiotics
Antibacterial Mechanism of Nano-silver and Its Research Progress in Food Storage
Research Progress of Extraction Method of Antioxidant Components and Antioxidant Activity of Moringa oleifera
Research Progress of High Voltage Electric Field Technology in Food Processing
Study on the Properties,Processing and Components of Original Peach Gum and Its Application in Food and Medicine
Research Progress of Lignocellulose Pretreatment Methods
Research Process on Off-odor Compounds in Quality Defective Liquor of Maotai-Flavor Liquor
Research Progress in the Application of Chromatography and Its Hyphenated Techniques in the Detection of Illegally Added Drugs in Health Foods
Fast Dissolubility and Nutritional Evaluation of Potato Meal Powder Based on Potato Flour
Research Progress on Detection Methods of Pseudomonas aeruginosa
Influence of Two Drying Processes on Nutritional Quality and Processing Characteristics of Potato Flours
Study on Preparation of Purple Sweet Potato Protein-Glucose Maillard Reaction Product and Its Interaction with Anthocyanin
Quality of Tartary Buckwheat of Different Varieties in Guizhou and Its Effect on Buckwheat Noodle Processing
Technological Study and Functional Evaluation of Sodium Caseinate by Qula
Effect of Different Processing Methods on Characteristics of Raw Potato Flour
Establishment of the Dynamic Model and the Antioxidant Activity of Mango Wine during Fermentation
Preparation and Ultrafiltration Separation of Garlic Antihypertensive Peptide
Screening,Identification and Optimization of Fermentation Condition of an Endophytic Bacteria from Seabuckthorn Nodules with High-yield Exopolysaccharide
Antibacterial Mechanism of Terpenoids in Pepper Oil against Listeria monocytogenes and Its Application in Cold Meat
Study on Screening of the Chemically Defined Media and Fermentation Characteristics of Bacillus coagulans Anti-carbon Catabolite Repression Mutant
Preliminary Study on the Antibacterial Mechanism of Marine Bacteria GM-1-1 against Candida albicans
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