Science and Technology of Food Industry

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

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Preparation and catalytic performance of gold magnetic particles
Optimization of enzymatic preparation of antioxidant peptides from corn glutelin by response surface methodology
Effect of ultrasound pretreatment and glycosylation reaction on the structure and emulsibility properties of BSA-lactose system
Effect of magnetized water liquid cultivation on growth characteristics of Stropharia rugoso-annulata mycelium
Biological characteristics and safety evaluation of five Lactobacillus plantarum strains
Establishment of a screening method for degrading aflatoxin M1 strains and identification of the degradation strain
Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger
Comparison of Cronobacter sakazakii biofilm on different materials
Study on extraction and applied properties of a bioactive product from an organism degrading aflatoxin B1
Analysis of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment
Optimization of fermentation parameters by response surface methodology and the antioxidant capacity of Myrica rubra wine
Effect of black bean dregs powder on the quality of biscuits
Study on triterpenic acids purification from jujube by macroporous resins and its antioxidant activity
Composition and antioxidant activity of polysaccharides of different dark tea
Influence of heating on the quality of beef tripe
Study on the formula of fruits and vegetables granules freeze-drying
Volatiles from different parts of grass carp and the process of ginger in removing fishy smell
Effects of several different extraction methods on total polyphenols content in oat
Optimization of ultrasonic assisted extraction of anthocyanins from seed coat of red kidney bean ( Phaseolus vulgaris L.) using response surface methodology and evaluation of its antioxidant activity
Study on extraction technology of polysaccharide in Camellia oleifera cake by ultrasonic cooperated with protease
Study on microwave puffing technology and quality evaluation of Ginkgo biloba and glutinous rice flour
Study on the relationship of cut tobacco structure and physical indexes of cigarette based on regression analysis
Optimization of preparation process of evening primrose oil-β-cyclodextrin inclusion complex by central composite design response surface method
Optimization of ultrasonic-composite enzyme extraction of rubusoside from Rubus suabissimus by orthogonal design
Optimizing condiment recipes of Sichuan sausage and its flavor analysis
Optimization of low temperature preservation process for aseptic packaging Tan mutton cold dishes
The texture properties of gel beads from Nicandra physaloides ( L.) Gaerthseed gum and sodium alginate
Effect of adding cassava starch and wheat gluten on quality of moisturizing cooked noodles
Rapid determination of trace chromium in food with standard addition calibrating technique by flow injection chemiluminescence method
Total phenolic contents of 20 varieties of black rice and antioxidant activities
Simultaneous determination of ten acids in Xinjiang wild apricot with reverse-phase high performance liquid chromatography
Study on determination of starch content in rice by acid hydrolysis-Fehlings reagent titration
Determination of sulfoxaflor residues in melon and eggplant by ultra-high performance liquid chromatography-tandem mass spectrometry
Analysis of volatile compounds in Piteguo by headspace-solid-phase microextraction-gas chromatography-mass spectrometry
Direct determination the content of carbohydrates in honey by underivatized capillary zone electrophoresis
SERS detection of aflatoxin B1 in edible oil based on Au core-poly acrylamide shell nanoparticles
Vis/NIR spectroscopy nondestructive examination of fresh eggs p H and protein detection
Determination of bromate content in flour by pre column derivatization HPLC
Rapid detection of isofenphos-methyl in watermelon based on surface enhanced raman spectroscopy
Determination of polyphenols and flavonoids content in pomegranate peels by near infrared reflectance spectroscopy
Effect of ethyl pyruvate on postharvest preservation of cherry
The influence of static pressure on dielectric property and intracellular moisture of apple
Study on acute toxicity and genetic toxicity of tilapia fillets treated with carbon monoxide
Comprasion of the hypolipidemic activities of water extractions and ethanol extractions from red resberry
Comparison of protein and hydrolytic amino acids in Rana dybowskii jelly coats from different localities
Advances in aptamer for the detection of toxic small molecules in food
Progress of functional components in Stevia rebaudiand Bertoni
Progress on toxicity and physiological activity of arecoline in edible areca
Research progress in preparation and purification of bioactive peptides
Research progress of composite edible gelatin films and its application in food packaging
Application and research progress of microorganism in fruit and vegetable storage
Influence of microwave assisted foam mat drying conditions on drying characteristics of raspberry puree
Speciation analysis of aluminum in Enteromorpha clathrata
The incidence of wooden chicken breast and the functional properties in its meat batter
Effect of high pressure combined with thermal treatment on the taste of pork
Changes of quality in the process of chicken fried and stewed
Inhibition of N-nitrosamines in meatballs with Pimenta officinalis powder
Adsorption effect of Maifan stone on pesticides residues in grapes
Optimization of technology for preparation of antioxidant peptides from Pholiota nameko protein by enzymatic hydrolysis
Soluble expression, purification, and identification of scFv against carbofuran
Enzymatic hydrolysis in the ethanol solution and microwave assisted extraction technology of total glycosides from Cichoricum intybus var.foliosum Hegi.
Optimization of extraction process of Osmanthus essential oil by enzyme-assisted
Partial purification of lipase from golden pompano viscera and optimization of enzymatic degreasing of tilapia skin
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