Science and Technology of Food Industry

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

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Preparation and Structure Characterization of Tea Polyphenols-high-amylose Maize Starch Co-grinding Mixtures
Study of Microorganisms Relationship between Meju and Soybean Paste
High Expression and Enzymatic Characterization of an Exo-type Agarase AgaO
Research of Fatty Acid Deposition Mechanism in Adipose Tissue of Sunit Sheep
Expression of Protease Gene sph of Bacillus sphaericus 2297 in Pichia pastoris and Characterization of the Recombinant Enzyme
Quantitative Detection of Ovine-derived Materials in Meat Products by Real-time Fluorescent PCR
Isolation,Identification,Fermentation Characteristics and Volatile Aroma Components Analysis of non-Saccharomyces for Tangerine Wine
Optimization of Fermentation Conditions for β-1,4-xylanase Production by Aspergillus flavus and Its Enzymatic Properties
Consistency Analysis between PCR Detection Targeting Key Genes Responsible for Citrinin Biosynthesis and Citrinin Content of Hongqu Detected by UPLC
Fermentation and Influence of Protein Expression of Three Plant-Based Proliferative Substrates for Lactobacillus acidophilus CICC6005
Study on Processing Technology of Jelly Containing Mung Bean Starch
Optimization of Embrittlement Process of Flavored Yam Chips
Optimization of Preparation Technology for Selenium-Rich Green Tea Powder with a Ball-Grinding Method
Development of Gynura bicolor Tea Beverage
Effect of Different Extraction Methods on Chemical Composition and Immnuoregulative Activity of Polysaccharides from Wheat Bran
Optimization of Preparation Technology of Microcapsules Containing Sulforaphane in Rouge Radish
Optimization of Enzymatic Extraction Technology of Fish Oil from Katsuwonus pelamis Viscera by Response Surface Methodology
Optimization of Extracting Process of Dioscorea opposite Thunb Polysaccharide by Supercritical CO2 Fluid Extraction Based on Response Surface Method
Optimization of Formula of Non-fermented Quick-frozen Deep-fried Dough Sticks by Response Surface Analysis
Optimization of Extraction Process of Chlorophyll from Kiwifruit by Response Surface Method
Extraction of Dietary Fiber from Red Jujube Residue by Ultrasonic-Enzymatic Hydrolysis Synergistic Action and Its Promoting Digestion Function
Optimization of Raw Material Ratio of Composite Fruit and Vegetable Wine by Mixture Design and Its Fuzzy Mathematical Evaluation
Comparison of Chemical Constituents in Honey and Adulterated Honey Based on 1H-NMR Metabonomics
Simultaneous Determination of Thiocyanate and Perchlorate in Vegetables by Ultrasonic Assisted Extraction of Hot Water-Ion Chromatography
Optimization of HS-SPME Condition and Analysis of Volatile Compounds in Fresh and Different Drying Coriander by GC-MS
Effects of Exogenous Secondary Metabolites Combined with Hydrocooling Water on Quality Attributes of Sweet Cherry
Sensory Quality and Evaluation Model Establishment of Smoked Mutton
Effects of Different Freezing Methods on the Quality of Oyster
Effect of Konjac Glucomannan and Ethyl Cellulose Blend Films on Fruit Preservation
Optimization of Preservation Technology of Pressurized Argon of Fresh-cut Red Cabbage by Response Surface Methodology
Anti-fatigue and Anti-hyperglycemic Activities of Two Konjac Polysaccharides
Effects of Ganoderma lucidum Extracts on Lipid Metabolism and Gut Microbiota in High-Fat Diet Fed Rats
Classification and Management of Health Related Foods in Japan
Research Progress in Technologies of DHA Stabilization
Research Progress of ATP and Its Related Compounds in Aquatic Products
Research Status and Development Trend of Chicken Soup
Research Progress on the Effect of Heat Treatment on Quality of Fresh-Cut Fruits and Vegetables
Research Progress on the Mechanism and Control Method of Browning of Fresh-Cut Potato
Effect of Micronization on the Structure and Digestibility of Tapioca Starch
Research Progress on Activity Mechanism and Identification of Food-Derived Anticoagulant Peptides
Research Progress on Extraction,Purification and Physiological Activities of Polysaccharides from Rosa laevigata Michx.
Research Progress of Bioactive Compounds Delivery System Based on Polysaccharide and Protein by Electrospinning
Application of Multiplex PCR Technology on Detection of Pathogenic Microorganism
Research Progress on Extraction Technology and Biological Activity of Tea Sapoin
Functions and Applications of the Fermented Products of Fruits and Vegetables
Research Progress in the Application of Sugar Alcohol in Food Medicine and Agriculture
Research Progress of Establishing Cellular Oxidative Stress Model
Research Progress in the Extraction Methods and Bioactivity of Flavonoids from Eucommia ulmoides Leaves
Study on Phase Behavior and Influence Factors of Olive Oil Microemulsion
Research Progress on Characteristics of Bifidobacterial Exopolysaccharides and Their Relationship with Host
Application of Thickened Component in Elderly Patients with Dysphagia
Research Progress of Isothermal Amplification in the Detection of Pathogenic Bacteria in Food
Effect of Grape Seed Extracts on Storage Quality of Squid Balls
Preparation,Characterization and Stability of VB2 Liposomes
Effects of the Covalent Cross Link of Anthocyanins and Soy Protein on the Surface Hydrophobicity and Functional Properties of Protein
Changes in Physical Properties of 9 Kinds of Grains after Uniform Cooking
Effect of Adding Method of Flammunila velutipes on the Qualities of Noodles
Effect of Baking Treatment on Physiological Active Substances and Antioxidant Activity of Germinated Brown Rice
Quality and Structural Analysis of Different Varieties of Potato Flours from Qinghai Province
Effects of Different Tenderness Materials on the Main Quality and Aroma of Tibetan Tea
Screening of Preponderant Lactobacillus for Lowering Cholesterol
Effects of Flavourzymes on Protein Hydrolysis, Antioxidant Capacity and Sensory Quality of Guizhou Bacon
Antifreeze Protection Effect of Gamma-polyglutamic Acid on Frozen Dough and Noodles
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