Science and Technology of Food Industry

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

column
Comparison of thermal stability of ovotransferrin and lactoferrin
Study on the technical parameters and quality of desulfurization in sulfited Shuanghua Plum by citric acid solution
Chemical characterization of Pleurotus eryngii polysaccharide PEP-2 and its tumor-inhibitory effects against human hepatoblastoma Hep G-2 cell
Antioxidant activity of different solvents extracts from red raspberry
Research of the comparison of emulsification properties of SPI- DX complexes prepared by water bath and microwave methods
Research of stability of anthocyanidins from lycium ruthenicum murr in the aqueous system
Effect of drying method and temperature on powder characteristics and polyphenol content of Strawberries
Study on the nutrients change rules during germination of quinoa and quinoa malted milk pulping process
Antioxidant activity of sulfated polysaccharides with different substituting degrees from Enteromorpha intestinalis
Study on the Penaeus vannamei reddening factors and its control measures
Separation and identification of ACE inhibitory peptides from Ruditapes philippinarum and molecular docking
Optimization on the continuous fermentation process of Vitamin K2 from Bacillus subtilis natto
Butyl hydroxyanisole induced astaxanthin accumulation in Haematococcus pluvialis LUGU
Dissolved oxygen level and aging effects of monascus rice wine storage with clay jar
Influence of β- D- glycosidase enzymes induced by arbutin on aroma of grape wine
Study on properties of superoxide dismutase activity from Pleurotus eryngii
Aqueous extraction and demulsification of sunflower oil
Processing optimization of Xinjiang dry- cured beef by pulse pressure technology
Process research of taurine extraction from oyster(Crassostrea hongkongensis) by high hydrostatic pressure
Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine
Mixture design for formulation optimization of low sodium compounds of surimi gel from grass carp
Study on ultrasonic and microwave- assisted extraction of flavonoids from Oenanthe Javanica leaves
Optimization of fermentation medium of Bacillus cereus for bacteriocin-like substance by response surface methodology
Response surface methodology for optimizing extraction of polysaccharides from Aurea HELIANTHUS
Optimization of extraction process and antioxidant activity of carotenoids from fruiting body of Cordyceps Militaris
Optimization of ultrasonic- assisted extraction conditions and fatty acids components analysis of seed oil in Perilla frutescens
Research of process optimization and antioxidant activities of blueberry and seed melon wine
Optimization of fermentation process for Clostridium butyricum using response surface methodology
Process technic optimization and quality analysis of naked oats potato fishes
Optimization of extraction process of polyphenols from Aronia melanocarpa by response surface methodology and antioxidant activity evaluation
Effect of nanofilm and PVC film packaging on preservation of broccoli during the storage
Research of policies for the development of food additives industry
Semi- quantitative risk assessment of Listeria monocytogenes in sausage based on Boston Matrix
Control measures of Zika virus in food industry
Serveillance and analysis on drug- resistance of Vibrio parahaemolyticus isolated from the commercial aquatic products in markets of Shanghai
Simultaneous determination of 40 elements in fruits and vegetables of Beijing market by inductively coupled plasma mass spectrometry
Characterization of the aroma compounds from stewing lamb
Rapid batch determination of the inulin in Taraxacum kok- saghyz Rodin by enzyme mark instrument
Application of attenuated total reflection- fourier transform infrared spectroscopy for rapid identification of fungi strains on grain
Comparison of aromatic components in feijoa sellowiana with different extraction methods
Determination of Selenium in celery,cabbage,chicken and liver with Isopropanol as matrix modifier by micorowave digestion- inductively coupled plasma mass spectrometry
Comparison of determination of hexanal in edible oils by static headspace and headspace- SPME method
Dynamic changes in volatile components in sweet flour paste during the insulation fermentation
Effects of dense phase carbon dioxide treatments on qualities of fresh- cut bitter gourd
Effect of electrolyzed functional water on quality of Phaseolus vulgaris L.during storage
Effect of Se- treatment on the postharvest storage quality of Chinese white cabbage
Quality changes and construction of shelf life prediction model about microbial of fresh-cut leafy vegetables
Effect of different storage ways on storage and freshness retaining of coix seed
Effect of dietary concentrations of leucine and intrauterine growth retardation on antioxidant function in the liver of weaned piglets
Effect of the Fructus phyllanthi on the human saliva flow rate,pH and bacterial
Effects of dietary on taste of different parts of female Juvenile Swimming Crab(Portunus trituberculatus)
Effects of Se stress on photosynthetic pigments in the leaves of Medicago sativa L.
Research progress in LC- MS technology for the analysis of chemical composition from medicine and food dual purposes plants
Impact of aerobic respiration on metabolic pathway of Lactococcus lactis and the prospect of potential application
Application of thermal analysis technology in research of food's thermal properties
Preparation and purification of sulforaphane- an overview
Research progress in antibacterial activity of ginger essential oil
Research progress in lactic acid bacteria in breast milk
Application of nuclear magnetic resonance technology in alcohol quality detection
Effect of modified casing on physico- chemical properties of western- style pre- cooked sausage
Effect of high pressure combined with heat treatment on thiamine content in pork
Characterization of heme from tilapias blood extracted by protamex hydrolysis
Mechanism of binding Ca~(2+) and the effect of inhibiting calcium phosphate crystal formation of phosphopeptide
Research of the composition and antioxidant activity of essential oil from Folium Perillaes extracted by different methods
Bacteriostatic activity and mechanism of cinnamon essential oil against Pantoea agglomerans and Staphylococcus saprophyticus
Characteristics of endogenous proteases from ablone( Haliotis Discus Hannai Ino) viscera
Antioxidant synergy effect in vitro among different forms of selenium,Vitamin E and purple carrot extract
Quality optimization of the eliminated laying hens breast meatballs
Changes of fatty acids composition in gonad of Chinese mitten crab(Eriocheir sinensis) during heating process
RSS Email Alert