Science and Technology of Food Industry

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

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Study on the texture analysis conditions of banana jam
Preparation of rice ACE inhibitory peptide by countercurrent ultrasonic assisted enzymatic hydrolysis
Optimization of extraction conditions of polyphenol oxidase from seedless white grape by response surface methodology
Identification of amesophilic α-amylase-producing strain isolated from the deep-sea sediment and enzymatic characteristics
Optimization of preparation process of α-glucosidase inhibitory activity peptide with microwave assisted enzymatic hydrolysis reaction by response surface methodology
Antioxidant and antifatigue effects of Pegasus laternarius extracts
Optimization of extraction technology of polysaccharide and antioxidant activity determination from Lactarius deliciosuss
Optimization of decolorization technology of Suaeda salsa polysaccharides by response surface methodology
Optimization of extraction process and antioxidant activity of total flavonoids from cup plant by response surface method
Optimization of ultrasonic-assisted ethanol extraction of total flavonoids from Pinus koraiensis needles by response surface methodology
Optimization of the production process of inulin scented tea jelly
Optimization of purification of polysaccharides from the Inonotus obliquus using DEAE-52 cellulose static method
Optimization of extraction process of tilapia oil by microwave assisted method and analysis of fatty acid
Optimization of resin decoloration technology of pectin polysaccharide from Passiflora edulis Sims by response surface methodology
The antioxidant activity of pomegranate seed polyphenols in vitro
Research on spray drying of Shanxi aged vinegar and its effect on product properties
Optimization of extraction technology,composition analysis and antioxidant activity of crude polysaccharides from Atrina pectinata
Effects of weak acidic electrolytic water ice and modified packaging on shrimp quality of Litopenaeus vannamei
Effect of different stabilizers on the quality and flavors of set-style yak yoghurt during post-fermentation storage
Removal effects of six kinds of cleaning methods on strobilurin pesticide residues in fruits and vegetables
Analysis of volatile components in cultured Pseudosciaena crocea
Nutritional properties,texture characteristics and volatile flavor compounds of bread containing different grain flour
Determination of lutein and astaxanthin in Amphiprion frenatus by reversed-phase high performance liquid chromatography
Nondestructive detection of mutton moisture content based on hyperspectral technique
Application of electronic nose in identification of adulterated beef roll
Analysis of free amino acids in fruit Prunus mume in Guizhou karst regions
Simultaneous determination of 8 biogenic amines in honey by ultra-high performance liquid chromatography-tandem mass spectrometry
Study on total plate count detection in acid beverage by flow cytometry
Rapid determination of sugar and glucose addition content of coconut powder
Analysis of aroma components and bitter substances in Newhall navel orange juice and wine by chromatography-mass spectrometry
Effect of LED irradiation on storage quality and physiological property of cowpea during postharvest storage
Effect of 60Co-γ irradiation treatment on color,flavor and firmness of strawberry fruit during storage
Study on the changes of biogenic amines in mackerel under different temperatures during the storage
Effects of different treatment on quality changes of ‘Xu Xiang’ kiwifruit stored at room temperature under the supply pattern of e-commerce
Comparative effects of different sterilization pretreatment on pepper quality
Effect of natural inulin on dough rheological properties and noodles quality
Respiratory metabolism and immune response of CO2-anesthetized white shrimp Litopenaeus vannamei during waterless transportation
Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria
Improvement effects and mechanism research of polyphenol extracts from Kudingcha on carbon tetrachloride induced hepatic damage in mice
Nutritional composition analysis and safety evaluation of Sargassum fusiforme
Effect of fermented sausage using oat bran fat analog production on organ tissues in rats
Research progress on influence factors of soybean germination
Research progress in antioxidant function and stability of blueberry anthocyanins
Progress on nutritional function and foods of germs from wheat,rice and corn
Advances in extraction methods and technology of effective components in Suaeda salsa
Advances on pretreatment and determination technologies for flavonoids in citrus
Thermal degradation kinetics of anthocyanins from red cabbage
Research advances in chemical components of Prunus mume and its applications
Research progress of analytical methods and toxicological mechanisms for Alternaria mycotoxins
Research advance of anti-heatstroke beverage
Cultivars selection of yam for diabetes based on principal component analysis
Extraction of naringin from Citrus wilsonii Fructus Aurantii and its clearance to nitrite
Effects of different edible oils on antioxidant activity of lycopene
Optimization of grafting reaction process between soy protein isolate and dextran and research on physicochemical properties of conjugates
Analysis of nutritious compositions in Rhizoma Dioscoreae from different varieties and antioxidant properties of their water extracts in vitro
The structure analysis of type Ⅱ collagen from sturgeon(Acipenser sinensis)cartilage
The preparation process optimization and antioxidant properties in vitro of hydrolysates from pigeon meat
Influence of antifreeze proteins on rheology characteristics and the quality of steamed bread in pre-proofing frozen dough
Research on extraction,purification and antioxidant activity in vitro of polysaccharide from ginseng berry
Study on strengthen effect of Maillard reaction on the antioxidant activity of the loach protein hydrolysates
Effects of fermentation temperature fluctuation on sensory,texture and flavor characteristics of yogurt
Optimization of composite protectant formulation for ice wine fermentation agents in Sichuan-tibet plateau by vacuum freeze spray drying
Optimization of fermentation process of Ladou with compound bacteria
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