Science and Technology of Food Industry

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

column
Effects of Extracts of Eleocharis tuberose Peel on the Inhibition of Acrylamide in Potato Chips Baking
Analysis of Main Nutritional Components and Effects of Drying Methods on Main Functional Components Content and Color of Kyoho Grape Leaves
Screening,Identification and Characterization of an Organic-Solvent Tolerant Protease Producing Strain MSP05
Antimicrobial Activity and Bacteriostatic Mechanism of Turmeric Oil
Screening of Lactic Acid Bacteria for Removal of Deoxynivalenol and Its Effect Conditions
Identification of Degradation Zearalenone Strain and Its Fermentation Conditions Optimization
Enzymatic Characterization of Glucoamylase from Aspergillus niger Mutant
Population Structure and Genetic Evolution of Lactobacillus plantarum from Traditional Fermented Dairy Products
Gene Recombination Technology of Enterobacter cloacae based on Red Recombination System
Recombinant Expression of Sericin Antifreeze Peptide in E.coli and Its Antifreeze Activity
Optimization of Hot Reflux Extraction Process of Lignans in Cinnamomum camphora Leaves by Response Surface Methodology
Effect of Hot Fresh and Chilling Treatment on Eating Quality, Ultrastructure and in Vitro Digestibility of Soft-boiled Chicken
Optimization of Anthocyanins Extraction by Ultra-high Pressure from Mulberry and Its Compositions Analysis
Ultrasonic-assisted Aqueous Two-phase Extraction of Naringin from Pomelo Peel by Orthogonal Experimental Design
Technology Optimization of Jujube Chips by Vacuum Drying Technology based on Fuzzy Mathematics Evaluation Combined with Response Surface Method
Optimization of Ethanol Extracting Process of Anthocyanin from Black Rice
Optimization of Extraction Conditions of Anthocyanin from Blueberry Pomace and Its Antioxidant Activity
Optimization of Potato Biscuits Technology by Response Surface Methodology and Principal Component Analysis
Extraction Technology Optimization and Stability of β-carotene from Momordica cochinchinensis Aril
Effects of Phosphate-free Improved Water Retention Agent on the Frozen Quality of Mytilus edulis Linnaeus
Risk Assessment and Hazard Rank of Pesticide Residues in Jujube from Xinjiang
Analysis on Nutritive Components of Siberian Sturgeon in Different Parts
Effect of 60Co-γ Irradiation on Volatile Components of Boletus edulis
Comparative Analysis of Aroma Components in Different Fermentation Stage of Strawberry Persimmon Compound Fruit Wine
Effect of Polymerization Degree of Amylopectin on the Thermal Properties of Jackfruit Seed Starch and Its Retrogradation Kinetic Analysis
Expression and Analysis of Pentavalent Nanobody against Ochratoxin A
Determination of Three Functional Fatty Acids in Tomato Products by High Performance Liquid Chromatography
Analysis on Components and Activities of Proanthocyanidins from Zijuan Tea
Effect of Different Fermentation Styles on Aroma Components of Ya Pear Wines
Comparative Analysis of Nutritional Components and Antioxidant Activity in Red Pitaya and White Pitaya
Nutritional Evaluation of Blood-cell Protein from Tachypleus tridentatus and Activities of Its Hydrolysate in Vitro
Effects of Different Freezing Temperatures on Physicochemical Properties and Freshness of Spanish Mackerel
Effect of 1-MCP Treatment on Quality and Volatile Substance of Apples with Different Maturity during Shelf after Cold Storage
Effects of Different Inflatable Packaging on Storage Quality of Fresh Lycium barbarum under Different Storage Temperatures
Browning and the Activity of Related Enzymes of Three Tricholoma giganteum Strains during Storage
Anti-aging Effects of 1-Deoxynojirimycin on Caenorhabditis elegans
Effect of Different Frozen Storage Temperatures on Quality of Perch
Preparation and Characterization of Lactobacillus plantarum CICC 20270 Microcapsules
Quality Changes of Monopterus albus Slices during Refrigerated Preservation
Antioxidant and Hypoglycemic Activities of Mulberry Leaves Extract,Tea Polyphenols and Their Compounds
Investigation on the Status of Nutrient Function Claims in Prepackaged Food Labelling in China
Research Progress of Enzymatic and Non-Enzymatic Phosphorylation of Food Proteins
Research Progress on Pepper Seeds and Their High Value-added Utilization
Research Progress in the Biological Activities of Macrofungal Sclerotia
Research Progress of Chitosan and Its Application
Research Progress on Preservation and Processing of Fresh Soya Beans
Review of Drying Methods on the Chemical Composition of Plant Products
Research Progress of Chemistry and Biological Activities of Walnut Polyphenols
Affinity Extraction of Lysozyme from Egg White by Novel Ionic Liquid
Research Progress on the Application of Hydrolyzed Protein in Infant Formula Milk Powder
Absorption Characteristics Analysis of Pb and Cd from Soil by Phyllostachys pubescens Shoots
Key Quality Factors and Antioxidant Activity of Blueberry from Different Producing Areas
Change of Intrinsic Viscosity of Potato Starch Paste in Ultrasonic Field and Its Mechanism
Comparison of Fermented Milk Characteristics of Tibetan Kefir Grains, Lactobacillus helveticus LZ-R-5 and Common Lactic Acid Bacteria and On-line Monitoring Application of Low-Field NMR in Storage Period
Brewing Conditions on the Extraction Rate of Biochemical Component in Different Baking Wuyi Rock Teas
Effect of Steaming and Hot-air Drying on the Physical and Chemical Quality of Yellow or Black Tartary Buckwheat
Effect of Ultrasonic Pretreatment Time on the Release of ACE Inhibitory Peptides Derived from Tuna Skin during Enzymatic Hydrolysis
Active Composition of Different Solvent Extracts of Rubus crategefolius Bunge. Root and Their Antioxidant Activity in Vitro
Effect of Sweet Potato Residue Flour on the Physico-Chemical Properties of Dough and the Quality of Bread
Effects of Different Microwave Re-Heating on Quality of Quick-Frozen Yu-Shiang Shredded Beef
Formulation and Nutritional Analysis of Soy-milk Dual Protein Probiotic Yogurt
Structural Characteristics of Cinnamon Gum and Its Effect on Flour Products Quality Improvement
RSS Email Alert