Science and Technology of Food Industry

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

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Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin
Comparative Analysis of Physical and Chemical Indexes and Microbial Diversity of Fresh Cow Milk in Nanshan Pasture
Study on Extraction and Purification Process of Sea buckthorn Polyphenols
Optimization of Formability Process of Compound Lipid Lowering Tablets by Response Surface Methodology and Its Lipid Lowering Activity
Study on Raw Material Pretreatment Process of Peanut Oil Prepared by Tween-assisted Aqueous Solution
Optimization of Microwave-assisted Extraction of Quercetin from Loquat Flowers by Response Surface Methodology and the Effects on Activity of Alcoholic Intoxication Enzyme
Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria
Optimization of Formula of Sweet Potato Black Chinese jelly
Optimization of Extraction Process and Biological Activities of Flavonoid Aglycones from Ribes meyeri Stem
Optimization of Preparation Technology of Eucommia ulmoides Gel Soft Sweets
Optimization of Xylooligosaccharide Preparation by Enzymatic Hydrolysis of Regenerated Hemicelluloses
Optimization of Dried Crayfish Slice Processing Technology
Study on Dry Preparation and Characteristics of Cross-linked Cassava Starch
Optimization of Tendon Yogurt Jelly Formula by Response Surface Method
Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis
Drying Characteristics and Dynamic Simulation of Lily under Microwave Blanching Pretreatment
The Stability of Yellow and Orange Monascus Pigments
Absorption and Enrichment Characteristics of PAHs in Vegetables and the Screening of Cleaning Agents for PAHs
Purification and Antibacterial Properties of Bacteriocin Produced by Lactobacilus fermentum Isolated from Pickled Vegetables
Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances
Study on Flavor Components in “Zhouning Cloud-Mist Mountain Tea” Green Tea
Maillard Reaction and Volatile Components Analysis of Enzymatic Hydrolysate of Maple Leaves
Determination of Residues of Diuretics in Chicken and Swine by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
Research for Biochemical Components of Sun-dried Green Tea in Different Tea Areas of Yunnan by Using PCA and Cluster Analysis Methods
Determination of 23 Low-molecular-weight Organic Components Content in Infant Formulas by Quantitative Nuclear Magnetic Resonance with Global Spectral Deconvolution
Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC
Effects of Intermittent Liquid Nitrogen Immersion Freezing on the Freezing-cracking Rate and Sensory Quality of Dumplings
Effect of CO2-cold Seawater Pretreatment Combined with Modified Atmosphere Packaging on the Quality of Penaeus vannamei
Effects of Compound Preservative on the Postharvest Quality of Carya illinoensis during Storage
Feasibility Study on Pre-harvest Bagging Combined with Low-concentration Ethephon Treatment to Replace the Ethylene Degreening Treatment of Mandarin Fruits
Effect of Different Preservative Paper on the Quality and Physiological Characteristics of Loquat Fruits during Shelf Life
Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes
Effect of Chicory Polysaccharide on Immune Function in Immunosuppressed Mice
Regulation of High Content of TG-DHA Deodorized Fish Oil on Lipid Metabolism
Analysis and Evaluation of Nutritional Components in Akebia trifoliate Fruit
Effects of Lycium barbarum Polysaccharides on Anti-inflammatory Activity and NF-κB Signaling Pathway Induced by LPS in BV2 Microglia
Correlative Study between Rheological Properties of Hetao Flour and Quality of Steamed Bread
Study on the Lipid-lowering Effect of Soybean Active Peptide on Obese Mice
Nutritional Components Analysis and Assessment of Artemisia Verlotorum Lamotte
Record of Vitamin Mineral Supplement in China and Its Future Development Trend
Research Progress of Plant Polyphenol-Chitosan Antibacterial Plastic Wrap
Advances in Antimicrobial Mechanism of Tea Tree Oil
Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat
Research Progress on the Bacteriostatic Mechanism of Nisin and Its Application in Food Preservation
Advances in Enzymatic Extraction of Polysaccharides
Research Progress on Isolation,Characterization and Modification of Insoluble Dietary Fiber
Isolation,Identification and Antibacterial Properties of Antimicrobial Lipopeptide from Bacillus coagulans XZQ-16
Research Progress on the Inhibitory Effect of Plant Extracts on Acrylamide in Fried and Baked Foods
Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions
Effect of Heat-moisture Treatment on Rheological Properties of Rice Starch
Quality Assessment of Seedless Table Grapes Based on Hierarchy-relation and Principal Component Analysis
Optimization of the Proportion of Essential Oil of Compound Spices Blocking NPYR Production in Vitro Nitrosation Simulation System
Antibacterial Activity and Component Analysis of Water Chestnut Stem and Water Chestnut Pericarp Extracts
Influence of Different Brewing Water on the Quality of Huiming Tea Infusions
Combination of Cell Growth Dependent and Independent Modes for Efficient L-Lactic Acid Production by Lactobacillus paracasei
Epidemiological Characteristics of MRSA Strains Isolated from Fresh Pork Sources of Chengdu City
Productivity Ratio Evaluation of Plate Count Agar Based on Reference Materials
Isolation and Identification of Yeasts from Tomato Natural Fermentation Broth and Its Characteristics Analysis
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