Science and Technology of Food Industry

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

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Texture Changes and Plant Cell Wall Degrading Enzymes Producing Microorganism Diversity in Different Varieties of Cowpea during Fermentation
Effect of Pretreatment Methods on the Fermentation Quality and Aroma Components of Red Kiwifruit Wines
Effect of Sulfur Fumigated on Sulfur Dioxide Residue and Quality of Dry Chilli
Preparation and Characterization of Tea Polyphenols/Amylose Complexes
Effects of Three Polyhydric Alcohols Combined with Sodium Alginate Treatment on Oil Absorption and Quality of French Fries
Brewing and Quality Analysis of Citrus Wines with Different Fruits
Effects of Ultimate pH on the Properties of Myofibrillar Proteins from Ovine Muscle during Postmortem Aging
Analysis of ERIC-PCR Typing and Drug Resistance of Proteus mirabilis in Commercially Available Fresh Meat
Isolation and Identification of the Salt-tolerant Yeast from Salted Fish and Its Physiological and Biochemical Characteristics
Screening and Identification of Lactic Acid Bacteria with Antioxidant and Probiotic Properties from Qula and Fermented Milk in Tibet
Dynamic Changes and Correlation Analysis of Chemical Components Contents and Microbial Quantity in Naturally Fermented Sauerkraut
Antibacterial Mechanism of Cumin Essential Oil
Isolation and Identification of Postharvest Pathogens of Sweet Cherry
Preparation Technology and Quality Evaluation of Salvia plebeia R.Br.Effervescent Tablets
Processing Technology Optimization and Quality Analysis of Mashed Potato Noodles
Optimization of Ultrasonic Enzymatic Extraction of Flavonoids from Mulberry Seed and Its Antibacterial and Antioxidant Activities
Optimization of Extraction Process of Bound Phenol from Sweet Potato by Acidic Hydrolysis Method
Optimization on Enzymolysis Conditions and the Proliferation Effect on Streptococcus thermophiles Growth by the Anchovy Hydrolysate
Purification and Molecular Weight Determination of Polysaccharides in Germinated Brown Rice
Optimization of Microwave-assisted Extraction of Anthocyanins from Lonicera edulis and Its Antioxidant Activity by Response Surface Methodology
Optimization of Preparation Process of Stabilized Peanut Butter by Using Organic Gel and Its Storage Quality
Optimization of Enzymolysis Process for Co-production of Polysaccharides and Polypeptides from Ostrea rivularis by Response Surface Methodology
Formulation Optimization and Flavor Substances Analysis of Eucommia and Red Dates Combined Beverage
Optimization of Ultrasonic Assisted Extraction Technology of Polyphenol by Response Surface Methodology from Capsella bursa-pastoris and Its Antioxidant Activity
Study on Chemical Constituents of Licorice Sweeteners
Changes of Aroma Components and Eukaryotic Microorganisms of Petit Manseng Dry White Wine during Cold Maceration
Effect on Volatile Components of Frying Salmon Fillets by Using Peanut Oil from Serval Extraction Methods
Determination of Fipronil and Its Metabolites Residues in Vegetative Foods by High Performance Liquid Chromatography-tandem Mass Spectrometry
Controlled Non-crystallization of Cassava Starch
Preliminary Study on PCR Detection Method for Food Allergen Oyster
Determination of γ-aminobutyric Acid in Sea Rice by HPLC-UV Method with 2,4-Dinitrofluorobenzene Pre-column Derivatization
Effects of Different Fresh-keeping Agentson on Quality and Antioxidant Activity of Lanzhou Lily Bulb Slices during Storage at 4 ℃
Change Law of Inosine Acid in Chicken Muscle under Different Storage Conditions
Effects of Pre-storage Illumination Treatment on the Storage Quality and Some Defense Enzyme Activities of Jiashi Melon
Effect of Sodium Nitroprusside on Antioxidant Enzymes and Phenylpropanoid Pathway of Ginger Rhizomes
Anti-aging Effects and Underling Mechanism of D-chiro-inosiol on Glucose-Induced Oxidative Damage in Caenorhabditis elegans
Protective Effect on LPS-induced Intercellular Hyperpermeability in Intestinal Caco-2 Cells of Total Flavonoid Extracts from Pomelo Levels
Research on Ultrastructure of Dough and Aroma Characteristics of Bread Containing Glutinous Rice Fermented at Different Fermentation Time
Research Progress on the Modification of Food Protein by Pulsed Electric Field
Application Research Development of Electrochemical Biosensors in Detection of Aflatoxins
Research Progress on Stabilizing Mechanism of Cloudy Particle Components in Cloudy Apple Juice
Application of Metabolomics Based on Nuclear Magnetic Resonance (NMR) in Meat Science
Research Progress of Efficacy Components and Physiological Activity of Pea
Research Progress on the Mechanism and Control of Discoloration in Fresh-cut Chinese Water Chestnut
Research Progress of Polyphenol and Extraction Methods in Plants
Application Research Development of Natural Antibacterial Substances in Food Packaging
Research Progress of Anti-tumor Effect of Lactobacillus
Research Progress of Low Protein Modulated Rice
Research Progress on Saponins and Pharmacological Activities of Panax japonicus
Effect of Soluble Brown Seaweed Dietary Fiber on Physical Properties of Low Salt Surimi Products
Effect of Purple Yam Flour on Rheological Properties of Dough and Texture Attributions of Noodles
Effects of Adhesive Accessories on the Quality of Prepared Pork Steaks
Main Active Components and Antioxidant Activity of Extracts from Ganoderma lucidum Solid Fermentation Longan Seed
Effect of Star Anise Extracts on Lipid Oxidation and Quality of Beef Meatballs
Heat Pump Drying Characteristics of Agaricus bisporus Based on Weibull Distribution Function
Influence of High Solid Concentrations on the Functional Properties of Enzymatic Hydrolysates of Acid Protease from Soy Protein Isolates
Effect of Soybean Soluble Polysaccharides and Fe2+ on Physical Stability and Rheological Properties of O/W Emulsion
Composition Analysis of Enzymatic Hydrolysates of Insoluble Dietary Fiber Black-grained Wheat and Its Effects on Quality of Whole Grain Extruded Products
Effect of Sesame Varieties on Quality Characteristics of Sesame Paste
Effect of Enzymatic Modification on Starch Content and Digestibility of Oat Flour
Effects of C/N Ratio on the Changes of Active Substances and Antioxidant Capacity of Fungus Fermented Mulberry-Oat Bran
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