Science and Technology of Food Industry

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

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Effects of Two Kinds of Thawing Methods on the Quality of Freshwater Fish
Gene Cloning,Expression and Enzymatic Properties of a Thermotolerant and Alkalophilic Protease Gene
Gene Cloning and Structural Analysis of Cell Wall Proteinase from Lactobacillus bulgaricus
Preparation of Low-bitter Peanut Peptides
Screening and Identification of Lactic Acid Bacteria for Inhibiting Bovine Mastitis and Preliminary Study of Antibacterial Mechanism
Immunoregulatory Effect of Hawthorn Flavonoids on Spleen Lymphocytes in Mice
Screening and Identification of Probiotic Lactobacillus Strains Inhibiting Intestinal Pathogens and Adhering to Caco-2 Cells
Deodorization Process of Tilapia Processing By-products and Its Fishy Odor Component Analysis
Preparation of Bifidobacterium Mixed Gel Microcapsules and Its Gastrointestinal Release Characteristics
Formulation and Processing Technology Optimization of Mulberry Cake
Effect of Germination Time on Antioxidant Capacity of Brown Rice Glycoprotein
Optimization of Fermentation Medium for Bacillus amyloliquefaciens fmbj37 to Produce Poly γ-Glutamic Acid
Optimization of the Freezing-explosion Puffing Drying for Lanzhou Lily
Cellulase Assisted Ultrasound Extraction of Pueraria Polysaccharides and Its DPPH Free Radical Scavenging Ability
Optimization of Enzyme-assisted Extraction Conditions in Water for Garlic Polysaccharide by Response Surface Methodology and Its Antioxidant Activity Against Oil
Optimization of Ultrasonic-Flash Synergistic Extraction and Antitumor Activity of Polysaccharide from Fibrous Root of Bletilla striata
Optimization of Distillation Process of Citrus aurantiifolia Peel Essential Oil and Analysis of Aroma Compenents
Formulation Optimization and Gel Properties of Lentinus edodes Steamed Egg Custard in Industrial Production
Process Optimization and Flavor Analysis of Xinjiang Characteristic Fermented Milk Tablet
Optimization Processing,Physicochemical Properties and α-Glucosidase Inhibitory Activity of Onchidium struma Polysaccharides
Optimization Extraction Processing,Antioxidant Activity and Inhibition of α-Glucosidase Activity of Total Polyphenols from Leaves of Passiflora edulis
Research Progress of Genetically Modified Food Management in Taiwan,China
Effects of Salt Addition and Salt-blending Time on Comprehensive Quality of Cuttlefish Fish-ball
Infrared Fingerprint Spectra Analysis of Toona sinensis Based on Sequential Dual-indexes and Cluster Analysis Method
Establishment of Hyperspectral Prediction Models for Fat Content of Tan Sheep Mutton in Yanchi Country
Comparison of Purfication Effect of Different Types of SPE Column on the Dertermination of 58 Pesticide Residues in Chives
Main Quality Characteristics and Comprehensive Evaluation of Different Varieties of Cassava
Determination of Pesticide Residues in Tea Broth by Solid Phase Extration Column of Dual Packing Materials with UV Spectrophotometry
Study on the Taste Characteristics of Gly-Pro and Val-Hyp in Fish Sauce
Comparison of Different Reconstituted Rice Containing Functional Red Yeast Rice Flour Based on Intelligent Electronic Sensory Evaluation System
Effect of Repeated Cooking with Bay Leaf on Volatile Flavor Components of Meat Broth
Changes of Sensory Quality and Volatile Compounds of Huafu Apple Preserved at Room Temperature
Effects of Oxyresveratrol on Browning of Fresh-cut Apples and Apple Juice
Effect of Ultra High Pressure Treatment on γ-Aminobutyric Acid and Volatile Components in Germinated Brown Rice Wine
Effect of Vacuum Packing on Ice-temperature Storage Quality of Mutton
Effect of Pre-fermentative Addition of Different Oak Chips on the Colour Based on the CIELab during Wine Aging
Effect of Micellization on Lutein Absorption and Transportation in Caco-2 Epithelial Cells
Hypoglycemic Effect of Inulin Combined with Ganoderma lucidum Polysaccharides on Type 2 Diabetes Mellitus Rats
Hypolipidemic Activity of Hawthorn,Sterol Ester and Functional Red Yeast Rice Compound
Content of Total Phenols,Flavonoids and Its Antioxidant Activities of Various Solvent Polyphenol Extracts from Yellow Onion Peel
Analysis and Evaluation of Nutritional Components from Leaves and Flowers of Camellia nitidissima in Grafted and Seedling Trees
Research Progress in Supercritical CO2 Extraction of Functional Oils of Plant
Research Progress on Speciation Analysis of Arsenic in Food by HPLC-ICP-MS
Research Progress of Soy Isoflavones and Aglycones
Advances in Pueraria lobata Polysaccharide and Relationship of Its Structure and Activity
Effects of Mung Bean Flour Modified by Extrusion on Characteristics of Flour Processing and Quality of Noodles
Research Progress of Potato Whole Meal Food
Antioxidative and Antibacterial Activity of Polyphenols in Quercus variabilis Acorn Nutlet
Physicochemical Properties of Lactobacillus paracasei subsp. paracasei X12 Peptidoglycan and Its Inhibitory on Proliferation of HT-29 Cells
Antioxidant Activity and Compounds Identification of Kernels, Leaves and Pollen of Walnut(Juglandaceae)
Influence of Cinnamon Essential Oil/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Texture and Rheological Properties of κ-Carrageenan
Composition Changes of Debranched and Recrystallized Corn Starch with Different Branch Ratio
Effects of Enzymatic Hydrolysis of Konjac Glucomannan on Tensile Properties of Frozen Dough
Changes of Free Amino Acid and Nucleotide in Minced Shrimp(Litopenaeus vannamei)during Ohmic Heating
Screening of Plant-derived Polyphenol Oxidase for the Formation of Theaflavins and Theasinensins from the Oxidation of Catechins
Synergistic Effects of Nisin and HPP on the Inactivation of Escherichia coli
Enzymatic Preparation of Brassica oleracea L. var. botrytis L Stem and Leaf Peptide and Its Hypolipidemic Function
Effect of High-glucose Condition on Antioxidant Activity and Metabolism of Saccharomy cescerevisiae
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