Science and Technology of Food Industry

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

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Analysis of qualities of Urechis unicinctus by freeze-drying and hot-air-drying
Effect of heating on oleosins and extrinsic proteins from soybean oil bodies
Purification of punicalagin and its antibacterial activity against Staphylococcus aureus
Effect of hot air dried on shrinkage characteristics of jujube
Study on the antioxidant ability of four varieties of Northern highbush blueberry extracts
Effect of the different parts of Allium Mongolicum Regel extraction's total flavonoids content and antioxidant, antibacterial effects in vitro
Chemical composition and antimicrobial activity of the extracts with ethylether and ethyl acetate from Dictyophora indusiata
Comparative analysis of antioxidant activity of bamboo leaf extracts of ground bamboo and Phyllostachysnigra var.henon
Study on properties of boneprotein hydrolyzate and konjac and their applications as antifreeze in frozen carp surimi
Study on the extraction technology of c AMP combined calcium chloride and heating treatment in the milk
Study on GC-MS fingerprint of yellow curry powder
Study on major components and antimicrobial activities of volatile oil extracted from three kinds of eucalyptus leaves
Study on antibacterial activities of tea polyphenols and tea saponin and their blends
Study on the antioxidant activity and protective effect on mitochondria of Lycium ruthenicum functional ingredients
The breeding for high-yield subtilosina strain with genome shuffling
Separation of alkaline xylanase from Pichia pastoris using aqueous two-phase extraction
Extraction of flagellin from Salmonella typhimurium and preparation of its polyclonal antibody
Study on improved arachidonic acid production by Mortierella alpina with dynamic temperature-control in airlift bioreactor
Study on the optimization of fermentation conditions of Lactobacillus rhamnosus soybean yoghurt
Production of ferulic acid from oryzanol by Y. lipolytica lip2 enzyme-catalyzed
Preparation of purple sweet potato beverage fermented by Lactobacillus plantarum
Isolation, identification and characterization of Lactobacillus rhamnosus strains from pickle during natural fermentation
Analysis of fermentation rule and aromatic composition of olive wine fermented with different species of yeast strains
Study on optimization of production conditions for single cell protein feed from inferior bananas by Placket-t Burman design and response surface methodology
Screening of high lovstatin producing strains with compound mutagenesis by UV and DES
Optimization of adsorption and desorption of static macroporous resin to resveratrol of grape pomace
Technological conditions and antioxidant activities of the flavonoid extracted from rose and rose residue
Study on the extraction and purification of polyphenols from Sargassum fusiforme
Optimization of pectin extraction from banana skin by response surface methodology
Process optimization of microwave sterilization for Aspergillus niger from rice
Optimization of polyphenol extraction from Sedum Aizoon L.by response surface methodology
Optimization of extraction for total flavonoids from olive fruit and its changes at different ripening stages
Polyphenol extraction from buckwheat and its antioxidant activities
Optimizing ultrasonic-assisted extraction of total flavonoids from fruits of Osmanthus fragrans Lour.
Optimization of controlling fresh-cut purple sweet potato browning by response surface methodology
Optimization of ultrasonic-assisted extraction of α-terthienyl
Optimization of ultrasonic assisted alcohol extraction process of flavonoids from Radix Astragali by response surface methodology
Optimization of pulsed light on the accumulation of GABA conditions in the process of brown rice germination
Chemical modification optimization of processing parameters and quality analysis of dietary fiber from peanut shells
Processing technology of smoked eel (Anguilla anguilla)
Characterizations and properties of nano-silver/low density polyethylene composite film for food packaging
Study on stability of acylated blueberries anthocyanins
Separation and purification of D-allose produced by biotransformation
Effect of glucose oxidase on the preservation of raspberries
Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes
The influence of temperature and different initial gas concentrations on the initial respiration rate of carambola
Impact of kernel and pulp to maturity of fresh-cut papaya
Effect of Nisin and citric acid on the fate of Listeria monocytogenes on fresh-cut crown pears during storage
Effect of treatment with Me JA on quality and antioxidant ability of postharvest blueberry fruit
Effect on quality of perch by polysaccharides from Porphyra during chilled storage
Study on anxiolytic activity of the instant asparagus powder in rats
Preliminary study on biochemical composition and green tea quality of Gu Lin kraft tea
Amino acid composition and nutritional evaluation of different flavors of chili sauces
Analysis on nutritional components of fruit body of oyster mushroom cultivated by tea waste
The extraction of oyster polysaccharide and its hepatoprotective effect against alcohol- induced hepatic injury in mice
Research progress in the relationship between fatty acid composition of meat and health
Physiological functions of rosemary and its application in food
Research progress in detection and control methods of Staphylococcus aureus Biofilm formation
Research progress in natural preservative of fruits and vegetable
Effect of polyphenols from walnut on tyrosinase
Research progress in aflatoxins and ochratoxin A in rice
Research progress in artificial aging of brandy and Chinese liquor with physical methods
Effect of DHA in prevention and adjuvant therapy of Alzheimer's disease
Heavy metal content and safety evaluation of fish in Bengbu market
Colorimetric biosensing of Mercury (Ⅱ) ion using the novel aptamer modified gold nanoparticles as a probe
Study on quality analysis and class rapid evaluation of tea leaf materials based on near infrared technology
CARS-SPA baesd Visble/near Infraed spectroscopy on-line detection of apple soluble solids content
Development of a real-time turbidimeter-based LAMP method for detection of allergen soybean in food
Analysis of essential oils from angelica sinensis by MassworksTM and gas chromatography-mass spectrometry
Fast determination of nonprotein nitrogen content in milk based on mid-infrared spectroscopy method
DAD-HPLC method for simultaneous determination of flavonoids in ginger
Study on determination of chromium in medicianl hollow capsules
Determination and analysis of inorganic elements in 12 Camellia oleifera seed oil
Antioxidant activity of anthocyanin crude extracted of purple corn kernel
Study on the antioxidant activity of Chinese herbal medicine prepared from litchi (Litchi chinensis sonn) seed in five producing areas
Effect of blueberry juice ingredients on anthocyanins stability under different matrix and processing condition
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