Science and Technology of Food Industry

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

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Analysis of amino acids and in vitro antioxidant activity of Cudrania tricuspidata Jiaosu
Screening and identification of Aureodacidium spp. and the effect of dissolved oxygen on fermentation
Optimization of enzymatic hydrolysis preparation of hypoglycemic peptide from soybean meal protein by response surface methodology
Cooking wine preparation of synergistic fermentation of multi yeast based on citrus
Influence of dissolved oxygen on accumulation of lipid and secretion of citric acid by Yarrowia lipolytica fermentation
Screening,indetification and enzymatic properties of the high xylanase producing stain
Effects of citrus pectin with different degree of esterification on adsorption of Pb2+ and its mechanism
Optimization of fermentation technology of seabuckthorm red wine
Virulence gene detection and antimicrobial susceptibility analysis of Bacillus cereus fresh food isolates
Optimization of liquid fermentation conditions of Trichoderma asperellum
Optimization of ultrasonic-assisted extraction of total flavonoids from pomegranate root bark and thear nitrosation inhibition activity
Optimization for microwave modification technology of brown rice by response surface methodology
Optimization of raspberry-lotus root complex sweetened roll by response surface methodology and analysis of active ingredients
Optimization of separation technology and properties of antioxidant peptides from pea protein extrudate
Optimization of extraction of polyphenols from Citrus medica L.
Study on the process of calcium citrate recovery for chitin clean production
Preparation and tensile properties of carboxymethyl konjac glucomannan and sodium alginate
The response surface optimization on ultrasonic extraction process of porcine hemoglobin and effect of ultrasonic process on its structure
Study on the difference of muscle fiber types and quality in different parts of Xinjiang brown cattle
Effect of the air and the vacuum packaging on fat oxidation of weever and the predictive model construction of the shelf-life
Optimization of analysis conditions of volatile compounds in human breast milk by SPME-GC-MS
Determination of β-lactamase inhibitor Tazobactam in milk by high performance liquid chromatography
Simultaneous determination of 11 organophosphate esters in aquatic product by ultrasound-assisted extraction coupled with LC-MS/MS
Analysis of aroma components in red raspberry before and after fermentation
Development of real-time PCR for the rapid detection of Staphylococcus argenteus
Ionic liquid-based single-drop microextraction coupled with ultra-high performance liquid chromatography for determination of five phthalate esters in food plastic packaging materials
Detection of nitritein in drinking water by high-throughput microplate method
Determination of organic acids in the fermentation process of cabbage kimchi by HPLC
Determination of aroma components of jasmine tea eggs based on head space solid phase microextraction
Novel duplex real-time Taqman PCR assay for rapid detection of Enterobacter sakazakii in powdered infant formula
Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg
Effect of low-temperature storage on quality of broad bean fresh pod
Effects of harvest maturity on qualities of cherry under express packaging
Effects of different vacuum packaging treatment with low temperature on storage quality of fresh-cut pineapple
Characterization of the key-aroma compounds in egg yolk powder and the changes of aroma profile during the storage
Theoretical analysis and experimental study on strawberry vacuum pre-cooling
Effects of different storage conditions on quality changes of Coregonus peled fillets
Resistance difference of muskmelon fruit on infection of Alternaria alternata
Effects of trehalose antifreeze agent on quality of Litopenaeus vannamei during frozen storage
Analysis and evaluation of main nutritional ingredients in residual of lotus root from different areas
Analysis of amino acid composition in purple passionfruit and other 5 fruits
Research progress on pharmacological activities of polysaccharides prepared from tea
Research progress of application of biological preservative in the preservation of fruits and vegetables
Effects of pulse pressure on mass transfer kinetics of Xinjiang dry-cured beef during curing
Research progress in preparation and application of nano silver oxide
Research progress on new color retention technology for tilapia fillet
Research progress on analysis of polysaccharides
Research progress on stability and stability analysis method for plant protein beverage
Research status on colligating-using of Sthenoteuthis oualaniensis
Research progress in processing technology of Lentinus edodes chips
Talking about the food safety risk communication in China from the “Hai Di Lao” event
Effects of germination on free amino acids and other nutrients in black barley
Effects of adding NaCl on texture properties of pork during dehydration
The stability parameter and the pasting properties of millet powder in water and milk
In vitro regulation effect of three kinds of bran-rich cereal flour on intestinal microbiota
Effects of superfine dietary fiber of bamboo shoot on the quality of ham sausage
The comparative study on the antioxidant function increasing by peanut coat powder and onion powder in bread
The effects of oat bran addition amount on the dough rheological properties and gluten structures
The effects of different drying methods on essential oils and flavonoids from orange peels
Gel properties of tilapia and four species of sea fish mixed surimi
Comparison for the quality of mutton from Yongchang sheep fed mushroom stalk and Gannan Tibetan sheep
Preparation of recombinant endolysin from Vibrio parahaemolytics-infecting bacteriophage Lys qdvp001 CHAP domain portein in Escherichia coli and preliminary optimization of inducing conditions
Research of construction of DNA fingerprinting for malt varieties
Probiotic properties of Bacillus coagulans 13002
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