Science and Technology of Food Industry

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

column
Quality change during processing of dried yak meat in pastoral areas of Gansu
Study on the producing of biogas from heterotrophic Chlorella residue
Study on the fermentation conditions of probiotics yogurt with single Lactobacillus casei KL1
Effects of glycine betaine on lipid accumulation of Monoraphidium sp.QLY-1
High cell density culture of Bacillus 13002
Antioxidant activities of papaya leaf extracts with different extraction solvents
Correlations between physical-chemical properties and sensory qualities of crab paste during the fermentation process
Study on anti-bacterial mechanism of yellow water from liquor fermentation on Bacillus subtilis
Optimization of preparation of Tibetan sheep placenta peptide by ultrasonic-assisted composite enzymatic hydrolysis
Identification of a wild Ganoderma flexipes and study on the content of polysaccharides and triterpenoids
Effect of Saccharomyces cerevisiae on the fermentation of strong-flavoured liquor
Inhibition of biofilm formation in Pseudomonas fluorescens by cinnamaldhyde
Study on the preparation of isomalto-oligosaccharide by enzymatic methods of acorn starch
Optimization of enzymolysis technology of passifloraceae by response surface methodology
In vitro antioxidant activity of ethanol extract from Hericium erinaceus and its different polar fractions
Optimization of the ethanol extraction process of the gingerol from ginger
Optimization of calcium acetate extraction process from procambarus clarkia shell by response surface methodology
Preparation and evaluation of shuanghua plum preserved fruit with qingyan effect
Study on extraction of tea saponin by ultrafiltration from the aqueous phase
Study on technology and kinetic model for ultrahigh pressure extraction of total flavonoids from walnut diaphragm
Optimization of preparation process of granulated sesame
Preparation and characterization of the rutin-CM-β-CD inclusion complex
Optimization for spray drying technology of vinegar powder
Optimization of enzymatic hydrolysis conditions for bacon by response surface method
Structural identification of curcumin/β-cyclodextrin polymer inclusion complex and its antioxidant activity
Optimization of the primary fermentation technology of ‘Jinyan'kiwifruit wine
Study on the technology of preparing egg yolk lecithin with β-cyclodextrin
Development of fermented seaweed-plants beverage
Study on the functional activity and optimization of ultrasonic microwave assisted extraction technology of polysaccharides from Umbilicaria esculenta
Study on micro-structure of the film-forming emulsions based on konjac glucomannan
Isolation and preparation of rutin from Lonicera maackii Maxim leaves by high speed counter current chromatography
Comparison of volatile components in different parts of beef by electronic nose and GC-MS
Sensory quality analysis of rice based on fuzzy sensory evaluation
Determination of total anthraquinone ( emodin and physcion) in Yizhikang capsule by high performance liquid chromatography
Study on rapid detection model of physical and chemical indexes of olive oil based on near infrared spectroscopy
Effect of cooking time on quality of sauce stewed chicken leg
Effects of fermentation using eight different yeast on steamed bread quality
TVB-N prediction of tilapia with scales by information fusion of near infrared spectrum technology and sensory evaluation during chilled storage
Effect of hot air treatment on postharvest low temperature stroage characteristic of Cucurbita pepo
Chemical analysis on the safflower ( Carthamus tinctorius) honey collected from Xinjiang
Main chemical constituents anlysis of Lycium barbarum L.from different regions
Effect of consumption of seasoned flour products on gut microbiota in young volunteers
Dose-effect analysis of taurine in improving glucose metabolism
Research progress of chemical constituents and functional activity in purple tea
Research progress in extraction and purification of lycopene and techniques of improving its stability
Study on the stability of wolfberry composite candy
Research progress of fibrinolytic enzyme from Cordyceps militaris
Research progress of pharmacological functions and safety of hemp seed oil
Research progress in the effects of light on the growth and development of higher fungi
Research progress on the influencing factors, health hazards, and control of lipid oxidation during gastrointestinal digestion
Research progress in the associations of dietary proteins with antioxidant regulation of the body and human health
Research progress on the methods for leaf protein extraction and decoloration
Research progress on polysaccharides from Pleurotus eryngii
Antioxidant and antiproliferative activities of total flavonoids extracted from Selaginella pulvinata (Hook, et Grev.) Maxim
Optimization of soxhlet extraction method for extraction and determination of Camellia oleifera seed oil
Rheological properties of protein hydrolysates with gel properties from scallop (Patinopecten yessoensis) male gonads
Effect of three kinds of corn starch on the quality characteristics of microwave-reheating chicken popcorn
Physicochemical properties and processing characteristics of Antarctic krill (Euphausia superba) muscle
Effect of hydrodynamic cavitation on the viscosity of pectin and characterization by gel permeation chromatography
Preparation of pterostilbene nanoemulsions with different formulation and its stability
Antioxidation activity and composition analysis of Sipunculus nudus extracts
Extraction and flocculation properties of okra polysaccharide
Effect of hot air-microwave drying on the quality and flavor of mushroom
Preparation and characterization of modified gelatin films by plasticizer
Effects of soaking conditions on enzymes activity in oats during germination
Analysis of the changes of flavor, active components and microbial population in fermentation of garlic by lactic acid bacteria
Increase the lipid production of Chlorella hirataii rapidly by genome shuffling
RSS Email Alert