Science and Technology of Food Industry

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

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Mechanism of the Effect of Lactate on the Structure of Myoglobin in the in Vitro Hatching Model
Structural Elucidation and Antioxidant Activity of LRP-Ⅰ and LRP-Ⅱ Polysaccharide from Leccinum rugosiceps
Effects of Different Storage Temperatures on Physico-Chemical Characteristics and Flavor Changes of Ultra Pasteurized Milk
Quality Improvement and Structural Characteristics of Wheat Bran by Microwave Enzymatic Method
Preparation Technology Optimization of Soluble Dietary Fiber and Its Structure Characterization and Composition of Monosaccharide from Clausena lansium Sarcocarp
Degradation Efficiency and Pathway of Malathion Treated by High Voltage Electric Field Cold Plasma
Isolation and Identification of the Constituents of Extracts by Different Polar Solvents of the Edible Fungus “Shuipizi”
Degradation Kinetics of Verbascoside at Different Temperature,pH and Light
Effects of Five Proteases on the Taste Characteristics of Oyster Hydrolysates
Effects of Far-infrared Assisted Hot Air Drying on the Drying Characteristics and Quality of Saury Fillets
Application of Microencapsulation Technology in Ice Cream with Probiotic CICC 6075
Application of Pea Protein Isolate-Carboxymethylcellulose Complex in Emulsions
Effects of Different Drying Methods on Physicochemical Properties and Antioxidant Activity of Dried Cabbage
Effects of Ultrasonic Treatment on Gel Rheological Properties and Gel Formation of Soybean Protein Isolate
Protein Distribution Characteristics in Different Muscle Parts of Haliotis discus hannai
The Response Mechanism of Klebsiella pneumoniae to H2O2 Oxidative Stress
Optimization of Androstenedione Production by Free Cell Method Using Response Surface Methodology
Expression and Thermal Stability Analysis of Shark Single Domain Antibody-Alkaline Phosphatase Fusion Protein
Changes of Sensory Properties and Antioxidant Activity of Citrus reticulata ‘chachi’Pulp during Fermentation
Isolation,Identification and Flocculation Characteristics of a Pseudomonas Strain
Analysis of Microbial Diversity of Rice Wine in Xuanen Area Based on MiSeq High-throughput Sequencing Technology
Effects of Solid-state Fermentation of Lactobacillus paracasei on Active Components and Bacteriostasis of Jujube Meal
Optimization of Enzymatic Extraction Technology of Starch from Breadfruit by Response Surface Methodology
Development and Evaluation of a Meal Replacement Powder with Low GI for Medical and Nutritional Weight Loss
The Manufacture and Determination of the Texture Characteristics of a Newxinjiang Nuts Meringue Cut Cake
Extraction,Purification and Stability of Purple Potato Anthocyanin
Extraction of β-Glucosidase from Abalone Viscera by Aqueous Two-phase System
Optimization of Extraction Process of Volatile Flavor Extracts from Fish Sauce by Response Surface Methodology
Ultrasonic Extraction and Antioxidant Activity of Polysaccharide from Dixu Tea
Optimization of Ultrasonic-Microwave Assisted Extraction of Procyanidins from Hops Residue
Optimization of Extrusion Technology and Physicochemical Properties of Ginseng Yam Blend
Optimization of Enzymatic Hydrolysis on Vegetable Juice of Carrot,Tomato,Cucumber and Celery
Optimization of Extraction and Identification of Potassium Hydroxycitrate from Fruits of Garcinia cambogia L.
Optimization of the Production Process of L-Arabinose Tartary Buckwheat Tea Sucking Jelly and Its Hypoglycemic Effect
Degradation of Fipronil and Its Metabolites during Processing of Yunnan Black Tea and Dietary Exposure Assessment
Establishment of an Enhanced Enzyme Inhibition Assay for Rapid Detection of Organophosphrous Pesticides Residues in Grain
Simultaneous Determination of Free Amino Acids in Wax Apple by Reversed Phase High Performance Liquid Chromatography with Phenyl Isothiocyanate Precolumn Derivatization
Effect of Grape Seed Powder on the Flavor Components of Taigu Cake
Nutritional Evaluation and Volatile Flavor Compounds Analysis of Cultured and Wild Phascolosoma esculenta
Fingerprint Analysis of Volatile Compounds in Stewed Chicken Broth
Comparative Analysis of Active Ingredients,Antioxidant Activity and Aromatic Components of Three Kinds of Fermented Wine
Quantitative Detection of Donkey Milk Adulteration by Real-time PCR Based on Single-copy Nuclear Genes
Analysis on Appearance Trait and Nutrition Ingredient of Ginkgo Nuts in Tuole
Taste and Flavor Characteristics of Peony Flower Tea under Different Soaking Methods
Effect of Plasma Activated Water on Microbial Decontamination and Storage Quality of Fresh-cut Lettuce
Effect of 1-MCP Treatment on Postharvest Quality of Malus asiatica Stored at Room Temperature
Antibacterial Activity of Atmospheric Cold Plasma Treatment Against E. coli O157:H7 Biofilms on Fruits and Vegetables
Study on Degradation and Intestinal Absorption of Poria cocos Polysaccharides in Artificial Gastric Juice and Intestinal Juice
Regulatory Effect of Dendrobium officinale Kinura et Migo Glycoprotein on Skin Inflammation and Its Mechanism
Activation of Macrophage of Phenylethanol Glycosides Extracted from Cistanche tubulosa and Its Synergistic Effect with Angelica sinensis and Astragalus propinquus in Regulating Immunity
Hypoglycemic Activity and Renal Protection Effect of Seabuckthorn Seed Protein Peptide in db/db Mice
Study on Immune Regulation of Perilla frutescens Seed Protein in Mice with Low Immunity
Research Progress on Preservation Technology of Fresh-cut Cauliflower
Research Advances on Umami Substances in Food
Research Progress on Characteristics and Preparation of Kokumi Peptides
Mechanism of Nano-embedding Technology of Plant Essential Oil and Its Application in Meat Preservation
Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit
Research Progress on the Bioactive Substances of Sunflower Seeds and the Flavor Compounds after Cooking
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