Science and Technology of Food Industry

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

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Comparative of Functional Properties on Dietary Fiber from Jujube Juice Pomace and Fruit Wine Pomace
Optimization of Ultrasonic-assisted Spray Humidification for Enriching Bioactive Substances from Germinated Black Brown Rice by Response Surface Method
Optimization on Technology Conditions of Extracted Pectin from Shaddock Peel by Enzymatic Method Combined with Ultrasonic Assisted Acid Method
Microwave Irradiation Pretreatment on Extraction of Total Flavonoids from the Sonchus asper and Antimicrobial Activity of Its Ethyl Acetate extracts
Optimization of Extraction Process and Characterization Analysis of Collagen from Camel Palm
Effect of Different Alkali on the Structure of Cassava Starch
Effect of Demulsification Methods on the Quality of Oil Recovered from the Emulsion Formed during Enzymatic-assisted Aqueous Extraction Process of Soybean Oil and the Flavor of Hydrolyzed Protein
Optimization of Extraction Process of Polysaccharide from Padus napaulensis and Its Antioxidant Activity
Preparation of Antioxidant Peptides from Pleurotus eryngii Stalk and Its Stability Preliminary Analysis
Antioxidant and Deodorizing Treatment of Tuna Steamed Juice and Development of Its Flavor Salad
Optimization of Preparation Process and Molecular Weight Determination of Low Molecular Weight Polysaccharide from Sparassis crispa
Optimization of Ultrasonic Synergistic Complex Enzymes for Stepwise Extraction of Brassica rapa L. Polysaccharide by Response Surface Methodology
Pollution and Health Risk Assessment of Perchlorate in Tea of China
Determination of Tetracycline Residues in Animal Derived Foods by Competitive Chemiluminescent Enzyme Immunoassay
Quick Detection of Beef Adulteration Using Hyperspectral Imaging Technology Combined with Linear Regression Algorithm
Interactions of Curcumin with Porcine Lipoxygenase and Its Effect on Protein Structure
Determination of Three Polyphenols in Sugarcane by Pressurized Capillary Electrochromatography
Determination of 11 Kinds of Synthetic Pigments in Gelatin Capsules by HPLC
Identification of Sesame Oil Varieties Based on Terahertz Time Domain Spectroscopy
Effects of Maillard Reaction on the Volatile Compounds and Free Amino Acids of Tuna Red Meat Hydrolysate
Effect of Blueberry Addition on the Antioxidant Activity and Flavor Substances of Persimmon Wine
Optimization of Determination Conditions of Capsaicin in Capsicum by Cyclic Voltammetry
Effect of Majiayou Peel on Volatile Compounds in Carassius auratus during Storage
Effect of Thymol/Sodium Alginate Coating on the Storage Quality of Clapp Favonite Pear Fruit
Preparation of Water-dispersed Rosemary Antioxidant and Its Evaluation of Antioxidant Effect in Minced Pork
Relationship between the Changes in Color and the Existence Form and Oxidation State of Nitrogen during the Refrigeration Storage of Pork Slices
Preservation Effect of Compound Coating Treatment on Cherry Tomatoes during Storage Time
Extraction and Biotransformation of Ginsenoside Re from Ginseng Fruit Pulp
Antimicrobial Activity and Fresh-keeping Effect of N and S Modified TiO2 and Their Starch Composite Film
Effect of GABA on the Quality and Physiological Characteristics of Postharvest Okra
Preservation Effect of Antagonistic Yeast Combined with Hot Air Treatment on Postharvest Circassian Fruit
Extraction of Polysaccharides from Wild Hohenbuehelia serotina and Its Immunomodulatory Function in Raw264.7 Cells
Comparative on Nutritional Components of Manao Cherry and Meizao Cherry
Analysis of Polyphenolic Content,Antioxidant Capacity and α-amylase Inhibitory Activity of Five Fruits
Effects of Different Boiling Time on the Protein Components and Antioxidant Activity of the Paramisgumus dabryanus Soup
Antioxidant Effects of Hippophae rhamnoides Polysaccharide on Aging Mouse Induced by D-galactose
Effect of Berberis dasystachya Maxim.Fruit Powder on Glucose and Lipid Metabolisms in STZ-Induced Type I Diabetic Rats
Effect of Curcumin on Lowering Uric Acid and Protection of Liver and Kidney in Hyperuricemia Mice
Effects of Different Sugar Alcohol on the Quality of the Tea Custard Cream
Content Analysis of α-actoalbumin,β-lactoglobulin and Lactoferrin in Milk from Different Sources
Effect of Walnut Oligopeptides on Inhibiting Oxidative Stress and Inflammation of Sub-health Rats
Research Progress on the Application of Three Fumigants in Fruit and Vegetable Preservation
Research Progress on Effects of Methyl Jasmonate on Resistance, Antioxidant Activity and Quality of Fruits and Vegetables
Progress of Lipidomics Technologies and Their Application in Aquatic Products
Application Progress of Multispectral Imaging for Food Nutritional Quality Detection
Research Progress in Raw Materials and Functional Additive Components of Gluten-free Biscuits
Biosafety Evaluation in the Fermented Food Industry
Effects of Different Kinds of Starch on the Quality of Pork Slices with Sizing
Research Progress on the Development and Utilization of Cerasus humilis(Bge.)Sok
Refining and Physicochemical Characteristics Analysis of Yanzhi Radish Seed Oil
Effects of the Addition of Rice Wine Sourdough on the Quality of Dough and Steamed Bread
Determination of Polyphenols Contents in Three Edible and Medicinal Fungi and Comparison of Antioxidant Activity
Effects of Emulsified Corn Germ Oil on Quality of Chicken Meatball
Effect of Hydroxyl Radical Oxidation on the Structure of Silver Carp Myofibrillar Protein
Effects of Drying Methods on Properties of Yam Flours
Isolation,Identification and Biological Activity of an Endophytic Fungus Strain ZJZD-3 from Salvia miltiorrhiza Seed
Effects of 60Co γ-ray and Electron Beam Irradiation on the Bacterial Community Diversity of Cold Fresh Chicken
Over Expression and Its Enzymatic Properties of Polygalacturonase in Aspergillus niger
Effects of Different Graded Alcohol Polysaccharides from Dictyophora indusiata (Vent. Pers.)Fisch.on the External Proliferation of Bifidobacterium adolescentis
Protective Effect of Wushanshencha on Oxidative Damage of 293T Cells Induced by Hydrogen Peroxide
Effect of Metallothionein Egg Hydrolysates on the Growth of Two Lactic Acid Bacteria in Vitro
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