Science and Technology of Food Industry

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

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Comparative Analysis of the Differences between Self-Made Natto with Different Soybean and Market-Purchased Natto
Mechanism of 732 Cation-Exchange Resins on the Promotion of Whole Cells'Glutamate Decarboxylase Activity
Preparation Process and Antioxidative Activity of Selenium-Glutathione-enriched Hansenula polymorpha
Optimization of Extraction Process of Volatile Oil from Different Lycium barbarum L.and Analysis of Its Difference in Yield
Relationship between the Degradation of Longest Back Muscle Talin and Drop Loss Rate in Pork
Optimization of Ethyl Esterification Process of Refined Sardine Oil by Response Surface Methodology
Preparation and Characterization of Cassava Starch Nanoparticles with Radiation of Microwave and Ultrasonic
Optimization of Preparation Process of Chitin from Penaeus Vannamei by Microwave Assisted Method
Optimization of Ionic Liquid-Assisted Microwave Extraction of Amentoflavone from Selaginella Doederleinii
Optimization of Microwave Assisted Enzymatic Preparation Process of Chitooligosaccharides by Response Surface Method
Optimization of Preparation of Hypotensive Peptide from Platycephalus Indicus by Enzymatic Method and Its Component Analysis
Extraction Process of Insoluble Dietary Fiber from Lotus Root Residue and Its Physicochemical Properties Analysis
Optimization of Hot Air Assisted Far-Infrared Dying Parameters of Dried Meat Slice and Its Quality Research
Optimization of the Extraction Process for Flavonoids from Yam Bulbil and Their Antioxidant Activities
Effect of Sodium Chloride Content on Gel Properties and Structure of Tilapia Fish Skin Gelatin
Optimization of Extraction and Optimization of Total Flavonoids from Tussilago Farfara L.and Anti-hyperlipidemic and Anti-oxidative Effects
Optimization of Varying Temperature and Pressure Puffing Drying for Lentinus edodes Chips
Formulation Optimization for the Tartary Buckwheat-Wheat Mixed Flour Noodles
Determination of the Total Phenolic Content from Cherry Wine by Folin-ciocalteu Method Optimized by Response Surface Methodology
Quantitative Analysis of Deltamethrin Pesticide Residues in Apple Juice Based on Surface Enhanced Raman Scattering
Rapid Determination of Lactic Acid in Base Liquor Based on Near Infrared Spectroscopy
Analysis of Fat Content and Fatty Acid Composition in Muscles of 15 Species of Freshwater Fish
Determination of Bisphenol A in Two Kinds of Drinks by High Performance Liquid Chromatography with Immunoaffinity Column Purification
Rapid Determination of Citric Acid and L-malic Acid Content for Pear Juice by Near Infrared Spectroscopy
Establishment and Evaluation of Time-Resolved Fluorescence Immunochromatographic Assay for Detecting Deoxynivalenol
Preparation of Biomass Activated Carbon from Pomelo Peel and Its Adsorption of Textile Dye and Formaldehyde
Determination of Sodium Chloride Content in High Salt Food by ICP-AES with Sub-sensitive Wave Line
Analysis of Compostion and Content of Polyphenols in Qingyang Red Fuji Apple
Dynamic Changes of Tropical TVB-N Components in Refrigerated Scophthalmus maximus and Penaeus vannamei on HS/SPME-GC/MS Analysis
Effects of Natural Compound Preservatives on the Quality of Northern Pacifis Squid and the Content of Formaldehyde in the Body
Effect of Temperature on Modified Atmosphere Packaging Soft-Boiled Chicken
Effect of 1-MCP Treatment on Postharvest Browning and Chlorophyll Breakdown Pathway Related Genes in Grape Rachis
Effects of Theaflavins,Thearubigins and Theabrownine on Intestinal Flora in Rats Fed with High-fat Diet
Mitochondrial Protection of Stichopus japonicus Crude Polysaccharide and Its Underlying Mechanism
Effect of Amygdalus mongolica Oil on the Liver and Mechanisms in Hyperlipidemic Rats
Protective Effects of Fibrinolytic Enzyme of Lyophyllum ulmarium on LPS-Induced Liver Injury in Rats
Comparison of Nutritional Quality of Guinea Fowl and Royal Chicken
Effect of Chitosan on the Rheological Properties of Wheat Flour Dough
Metabolomics Study of Pleurotus ostreatus Polysaccharides on the Treatment of Acute Liver Injury in Rats based on Gas Chromatography-Mass Spectrometry
Research Progress on the Influence of Freezing Factor on the Quality of Aquatic Products and the Research on Freezing and Preservation
Research Progress on Detection Techniques for Animal Derived Food Safety
Research Progress on Extraction,Purification and Application of Brown Pigment from Castaneamollissima(Chestnut) Shells
Research Progress of Superfine Grinding Technology in Tofu Processing
Research Progress on Nutrient Composition,Health Functions and Product Development of Ziziphi Spinosae Folium
Research Progress of Chlorophyll and Its Derivatives from Edible Macroalga
Research Progress on Chemical Constituents and Pharmacological Effects of Passiflora edulis Sims
Analysis and Discussion of National Standard for Determination of Fat in Food
Flavor Changes of Antarctic Krill Shrimp Surimi during Thermal Processing
Suitable Harvest Time of Main Wine Grape in Xinjiang
Effect of Cultivation Altitudes on Phenolics Compounds Content, Antioxidant Activities and Ester Aromatic Components of Merlot and Cabernet Sauvignon Wines
Formulation Optimization of Emulsifiers in the Palm-based Liquid Shortening and Its Application
Dynamic Changes of Physicochemical Indexs in Fermented Meat Rice during Fermentation
Synthesis and Characterization of the β-cyclodextrinmonomers with Vinyl Functional Groups
Effects of Different Polarity Fractions of Radish Leaf Ethanol Extracts on Lifespan of Drosophila melanogaster
Preliminary Study on Maillard Reaction Products of Chicken Bone Extract Hydrolysate by Membrane Separation
Inhibitory Activity of Thymol and Carvacrol Against Cronobacter sakazakii
Optimal Conditions of Banana Oligosaccharide on the Proliferation of Lactobacillus rhamnus
Purification of Antibacterial Protein from Arugula (Eruca sativa Mill.) Seeds and Its Antifungal Activity
Optimization of Conditions for Using Rhizopus Chinesis 12 to Ferment and Produce Semen Sojae Praeparatum With High-activity Fibrinolytic Enzyme
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