Science and Technology of Food Industry

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

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Polysaccharides accumulation pattern and character analysis in Lentinus edodes
Effect of moisture on the active components and color of Lycium barbarum powder under different drying method
Isolation and identification of pathogen caused postharvest brown rot of late-ripening peach and bio-control effects of antagonistic bacteria
Study on the diversity of bacteria microflora in 3 Zhaguangjiao samples of Dangyang area by single molecule real-time sequencing technique
Sodium pyruvate improves the co-production of S-adenosylmethionine and glutathione and its physiological mechanism
Study on metagenomic of prokaryotic microbial community flora of cabbage fermented by pickle aged brine
Effects of low frequency electrostatic field radiation on growth and metabolism of Saccharomyces cerevisiae
Enzyme assisted ethanol extraction of luteolin from Paeonias suffruticosa pericarp
Study on preparation process of antioxidant peptide from the lower temperature pressed rapeseed dregs with the synergy of microorganism and enzymes
Breeding of Saccharomyces cerevisiae with high ethanol tolerance and its application in kiwi wine
The application of Lactobacillus paracasei FM-LP-4 in pickle and yogurt
Effect of culture conditions and fruit juice on the growth characteristics of Alicyclobacillus
Optimization of extraction process for Cinnamon gum by response surface methodology
Optimization of ultrasonic extraction and in vitro antioxidant activity of polysaccharide from Agaricus bisporus stipe
Optimization and contrast of traditional and microwave brewing processes for tartary buckwheat tea by response surface methodology
Analysis of antioxidant activity of pectin and hemicellulose extracted from tomato fruit
Formulation optimization and physicochemical properties of soybean compound plant protein beverage
Optimization of the pre-dehydration process of qula by response surface method
Effect of steam explosion on dietary fiber of okara and its application in semi hard biscuit
Ultrasonic-assisted exocarpium naringin extraction technique optimized by response surface methodology
Study on the main components of lavender essential oil of molecular distillation purification by HS-SPME-GC
Optimization of preparation technology and characteristics analysis of soybean dregs ultrafine powder
Study on the polysaccharide accumulation of Dendrobium officinale in rapid propagation
Extraction conditions optimization and inhibition the growth of human lung cancer in vitro of polyphenols from the fruit of Diospyros kaki Thunb.
Study on twin-screw extrusion processing of defluorinated Antarctic krill surimi and soybean protein isolate
Study on the flavor change of crisp grass carp during processing
Study on the technology of peptides from Corbicula fluminea meat chelated ferrous ions
Optimization the extraction process of polysaccharide by response surface methodology from Brassica rapa L.and its antioxidant activity
Effect of tea polyphenols on the properties and antioxidant activity of defatted soybean meal films
Establishment of rapid method for detecting adulterated hogwash oil in vegetable oil by loop-mediated isothermal amplification
Rapid and nondestructive detection of egg's haugh unit based on hyperspectral implantation
Identification of geographical origins of mutton in Ningxia based on the near infrared hyperspectral imaging technique
Development of a mutiplex real-time PCR assay for detection of the toxin gene to Bacillus cereus
Analysis of aromatic components of six edible rose varieties by solid phase microextraction and gas chromatography-mass spectrometry
Liquid chromatography-atomic fluorescence spectrometry for the determination of mercury species in aquatic animals and their products
Effects of different temperature field responses on postharvest storage quality of Cucurbita pepo L.
Analysis of water content in beef storage by LF-NMR and imaging technique
Effect of processing methods on the quality of fresh chicken chops adding compound fat substitutes
Effect of partial freezing combined with different preservatives on quality of rainbow trout during storage
Effect of tea polyphenols on the freshness and the oxidation of myofibrillar protein of weever during cold storage
Effect of chitooligosaccharides-Zn2+ on intestinal microbiota in induced aging mice based on Miseq high-throughput sequencing analysis
Analysis and evaluation of nutrient composition in Ostrea rivularis from south China sea coast
Analysis of nutrient composition of several common wild edible fungi in three provinces of north China
Progress of application of immunochromatographic technology labeled with fluorescence element in food safety detection
Advances in application of aptamers in identification of marine microorganisms and marine toxins
Proceedings of waste water treatment technology in the processing of garlic products
Progress on detection methods of PCDD/Fs and dl-PCBs in food
Research progress in detection methods of mycotoxins based on enrichment purification and electrochemical properties of carbon nanotubes
Research progress on toxicological effects and mechanism of bisphenol S
Anti-lipid peroxidation of pigment from jujube
Effects of selenium polysaccharide from Cyclocarya paliurus (Batal)Ijinskaja on α-glucosidase and glucose consumption in HepG2 cells
Screening of sulfite removing parameters by seabuckthorn chloroplasts and its effects on sensory quality of wines
Research on gel properties of tilapia and sea fish mixed surimi
The changes of growth status and glucosinolate metabolism during the germination of rocket seeds
Effect of high speed jet on structure and properties of tapioca starch
Effect of aqueous extract of green tea and onion peel on farinograph properties of dough and preservation, cooking characteristics and antioxidant capacities of noodles
Study on antioxidant activity of different polar extracts from walnut kernel pellicle in vitro
Changes of main components in the production process of black jerusalem artichoke
Effects of different drying methods on quality and volatile components of Nianzhuan
pH control strategy and pH feedback flow culture method used to improve the production of polyhydroxybutyrate produced by Roche alcaligenes sp
Optimization of beef tenderizing technology with papain by response surface methodology
Process of enzymatic hydrolysis of silkworm pupa and preparation of its oral liquid
Effect of Bifidobacterium and Kluyveromyces lactis co-fermentatation on the quality and flavor of yogurt
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