Science and Technology of Food Industry

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

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Evaluation of Amino Acid Taste Effect and Dynamic Analysis of ACE Inhibitory Peptides in Post-fermentation Stage of Pixian Soybean Paste
Regulating Effect of Exogenous Carbon Source on Microbial Growth and Metabolism in Grape Fermentation and Its Bioactivity
Antimicrobial Resistance Analysis of 5 Lactic Acid Bacteria Isolated from Fermented Foods
Formulation Optimization and Its Texture Properties of the Choerospondias axillaris Soft Candy with High Dietary Fibre
Technological Optimization of Fortea Polyphenol Microcapsules by D-optimal Mixture Design and Its Inhibitory Effect on Lipid Oxidation
Optimization of Fermentation Technology of Xiecun Huangjiu by Double-enzyme Hydrolysis Preparation
Optimization of Process Parameters and Antioxidant Activity of Extrusion Recombinant Purple Sweet Potato Rice
Optimization of Extraction Process of Flavonoids from Ziziphus jujuba Mill var. spinosa Leaves and Its Antioxidant Damage Activity in Caenorhabditis elegans
Enhancement Effect of Coupling Fermentation of Mucor racemus and Saccharomyces rouxii on Nutrition and Flavor of Soybean Meal
Effects of Cold Maceration Process before Fermentation Combined with Oak Chips Treatment on the Quality of Dry Red Wine
Development of Fig-flavored Yogurt
Preparation and Antioxidant Activity of a Kind of Chewable Tablets with Dendrobium officinale and Pueraria thomsonii
Determination of the Best Formula of Low Cost Crystal Vermicelli Powder Blending by Mixolab
Effects of Rolling Process on Quality of Beef
Optimization of Microencapsulation Technology of Hazelnut Oil
Process Optimization of Producing Tofu Based on the Technology of Pulped by Soymilk and Dreg Repeated Curing of Soybean Whey Fermented Liquid
Effects of Thaumatin on Blood Glucose and Blood Lipid in Mice
Dietary Exposure to Perfluorooctanoic Acid and Perfluorooctanesulfonic Acid through Disposable Carboard Cups
Membrane Separation and Product Composition Analysis of Konjac Oligosaccharides
Analysis of Anthocyanin Structure of Different Varieties of Blueberry Fruits by HPLC-DAD-ESI/IT-TOF/MSn
Molecular Distillation Separation and GC-MS Analysis of Pomelo Peel Oil Prepared by Three Methods
Evaluation of Main Nutrients and Amino Acid Components of Different Varieties of Foxtail Millet
Analysis of Change of Quality and Flavor in Cashmere Goat Meat during Postmortem Aging
NIR Hyperspectral Imaging Combined with SPA Algorithm for the Rapid Detection of Peroxidation Value of Pork Belly
Establishment and Similarity Evaluation of Fingerprint of Different Varieties of Tea
Effect of Milling Degree on Cooking Property,Pasting Property and Antioxidant Activity of Red Rice,Texture and Sensory Properties of Cooked Red Rice
Effects of the Cooked Process on Volatile Components of Cooked Lycium barbarum L.
Detection of Triamcinolone Acetonide Indirect Competitive ELISA Based on Heterology Coating Strategy
Detection of Cd in Rice Based on Energy Dispersive X-ray Fluorescence Spectrometry
Preservative Properties of TP Microcapsules/ LZM-PVA Composite Coatings on Sciaenops ocellatus Fillets
Effect of Different Saccharides on the Quality of Peeled Shrimp During Frozen Storage with Freeze-thaw Cycles
Effects of Exogenous L-arginine Treatment on Chilling Injury and Quality of Cold-stored Papya Fruits
Dynamic Changes in Quality of Three Kinds of Dehulled Common Buckwheat Seeds During Storage
Purification of Lily Polysaccharide and Its Regulatory Effect on Intestinal Flora Dysregulation Mice
Effect of Chitooligosaccharide Compound Solid Beverage on Intestinal Flora of Type II Diabetic Mice
Effects of Insoluble Dietary Fiber from Wild Apricot Flesh on Intestinal Function and Intestinal Flora of Mice
Nutritional Value and Functional Properties of Defatted Oil Palm Glutelin-2
Effect of Cortex Mori Extract on the Activity of Osteoclasts and Osteoblasts
Chemical Constituents of Hypoglycemic Activity in Vitro from Urtica fissa
Advances in Extraction Technology,Biological Activity and Application of Sweet Potato Polysaccharide
Research Progress of Oligopeptides and Its Corresponding Taste Mechanisms in Meat Products
Advances in DNA-Based Identification Techniques for Adulteration of Meat Products
Progress of Extracting Natural Astaxanthin by Ionic Liquids
Application of Steam-assisted Roasting in the Quality of Meat Products
Effect of Mixed Fermentation of Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae on Fruit Wine Quality
Application of Stable Isotope Technology in Tracing the Geographical Origin of Agricultural Products
Preparation,Structure Characterization and in Vitro Digestibility of Selenoprotein Rich Pectin Microgel
Effect of Tea Cultivars on the Quality of Junlian Black Tea
Effects of Liquid Fermentation by Bacillus natto on the Physicochemical Properties of Peanut and Allergenicity of Peanut Protein during Digestion
Application of Vegetable Oil as a Substitute for Animal Oil in Processed Cream Cheese
Application of Laccase in Making Dumpling Dough
Structure,Composition Analysis and Functional Activity of Duck Egg Ovalbumin
Effect of Double Emulsion Gels as Fat Replacers on the Physicochemical Properties of Chicken Sausage
Effects of TG Enzyme,Complex Phosphate and Sodium Bicarbonate on Water Holding Capacity of Minced Beef
Effect of Ultra-high Pressure and Heat Treatment on Activity and Structure of Four Aroma Synthesis Enzymes in Fruits and Vegetables
Analysis of Mould Volatile Substances and Quality during Rice Storage
Screening and Identification of Excellent Lactic Acid Bacteria from Chopped Pepper in Hunan and the Flavor of Fermented Pepper Juice
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