Science and Technology of Food Industry

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

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In vitro antioxidant activity and anti-fatigue effect of chicory polysaccharide
Antibacterial activity of garlic juices against Methicillin-resistant Staphylococcus aureus(MRSA)and its effects on biofilm formation
Construction of Saccharomyces cerevisiae with secretive α-amylase activity and low production of ethyl carbamate
Study on effects of ultrasonic pretreatment on enzymolysis preparation of ACE-inhibitory peptides from corn germ protein
Growth characteristics and fermentation aroma compounds of three non-Saccharomyces in model synthetic medium
Effect of cinnamon essential oil in the vapor phase on the growth and aflatoxin B1 production of Aspergillus flavus
Optimization of enzymatic hydrolysis process for Skipjack Tuna cooking liquor and preparation of flavor seafood sauce
Optimization of the saccharification process of glucose from waste water produced during wheat starch processing
Effect of ultrasonic-assisted blanching pretreatment on the characteristics of solar-heat pump dried pumpkin slices
Optimization of fermentation process of strawberry-Jiaosu by response surface methodology and the primary study of bioactivity
Ultrasonic extraction process of chlorogenic acid from Prunus mume and its antioxidant activities
Optimization of ultrasonic microwave synergistic extraction of total flavonoids from longan shell by response surface method
Optimization of extraction technique of Uighur medicinal tea by response surface methodology and its antioxidant activity
Analysis of aroma characteristics of spirits of ‘Guipu No.3’ grape skin residue
Optimization of extraction process of ethanol extracts from cumin (Cuminum cyminum L.)and measurement of anti-tyrosinase activity
Optimization of extraction and purification process of triterpenoids from the fruitbodies of Ganoderma lucidum in aqueous two-phase system
Optimization of preparation process of carboxymethyl chitosan coated coconut oil liposomes
Optimization of production processing of the convenient dishes of curry yak meat
Optimization of decolorization and dyeing process of leaves of Magnolia officinalls
Optimization of ultrasound-assisted extraction technology of polyphenols from broad bean by response surface methodology
The preparation of carboxymethyl cellulose from banana peel
Refining of sunflower seed meal peptide hydrolyzate
Optimization of processing parameters of low temperature plasma sterilization and its effect on quality and oxidation resistance of pear juice
Process optimization for extraction of polysaccharides from pitaya peel using inner ebullition method
Preparation of antimicrobial preservative film based on pullulan and sophorolipids
The influence of composite water retention agent on the water retention and texture properties of the frozen large yellow croaker
Effect of extracting time on component of boiling water extracts from abalone muscle
Determination of the contents of tyrosol and hydroxytyrosol in olive oil by liquid-liquid extraction and UPLC-FLD
Analysis of flavor characteristics of crab paste before and after heated in different fermentation stages based on electronic nose
Characterization of aroma compounds in fried dough stick with peanut oil
Analysis of gingerol compounds in rhizoma zingiberis by HPLC-ESI-Q-TOF-MS/MS
Optimization of supercritical CO2 extraction process of oil from Euterpe oleraceae Mart. and analysis by GC-MS
ASA treatment suppresses moldy-core decay and induces reactive oxygen metabolism in postharvest apple fruits
Effect of storage conditions on the quality of Antarctic krill meal
Study on effects of MENA on the nutritional quality of potato tubers in storage and its residue dynamic
Preservation effect of composite coating treatment on Chinese shrimp
Effect of jujube powder on properties and microstructure of wheat dough
The change of quality during storage of shrimp in cold storage
Protective effect of instant powder of Cordyceps militaris on cyclophosphamide-induced hepatic injury in mice
Optimization of enzymatic hydrolysis of water-boiled salted chicken marinade and analysis of amino acid composition
Antifatigue effect of extracellular polysaccharide from Rhodotorula mucilaginosa
Research progress on key technologies and equipment for live transportation of shrimp
Research progress of the drug-resistance and its mechanism of Vibrio parahaemolyticus
Research progress of structure,function and application of cereal β-glucans
Research progress on the immune regulation of polysaccharides related to immune system
Study on antioxidant and inhibition of α-glucosidase activities in vitro of different solvent extracts from onion skin(Allium cepa L.)
Research progress in the process technology of removal of cadmium from rice
Research progress of biosynthesis and metabolic regulation of folate in plant-based food and its extraction and detection techniques
Research progress of the key technology of fresh instant rice industrialization
Research progress on γ-aminobutyric acid accumulation in soybean and its product development
Antimicrobial stability of lysozyme under different pH,temperature and metal ions
Fatty acids composition in different tissues of Trachinotus ovatus
Effects of wheat flour with different particle size ranges on quality of semi-dry noodles
Effects of pressure level and sodium chloride contents on the water-holding capacity of rabbit myosin gel and its physiochemical properties and structural changes during gelling
Preparation and characterization of taro starch nanoparticles
Stability of zein films at different relative humidity
Effect of different kinds of coarse cereal flour on quality of quick-frozen dumplings
Effects of different heating methods on the contents of minerals and vitamins in yak meat
Change of lipid oxidation and fatty acid composition during the impregnating process of soaked fat pork
Yield improvement in a chitinase-producing strain by mutation breeding and optimization of fermentation conditions
Optimization of fermentation medium of lactic acid bacteria cultured in high concentration
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