Science and Technology of Food Industry

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

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Preparation of Starch Stearate Ester and Stability of Pickering Emulsion
Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion
Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products
Preparation and Properties of Chitosan Salicylaldehyde Hydrogel Loaded with Anthocyanins
Improvement of CaSO4-Induced Gelation Properties of Soybean Protein Isolate by Pre-crosslinking with Transglutaminase
Effect of Different Film-forming Temperature on Physicochemical Properties and Microstructure of Sorghum Straw Powder/Nano-ZnO/Polyvinyl Alcohol Nanocomposite Film
Study of the Fumigation Antimicrobial Activity and Mechanism of Essential Oil
A Preliminary on the Bactericidal Mechanism of Slightly Acidic Electrolyzed Water on Salmonella enteritidis
Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria
Inhibitory Effect of Litsea cubeba Essential Oil on Aspergillus flavus Growth and Aflatoxin Production
Study on the Bacterial Community and Quality Changes of Two Kinds of Chilli Peppers during Salting Process
Screening and Identification of Aflatoxin B1 Degradation Strains and Preliminary Exploration of Effective Degradation Components
Optimization of Cellulase Extraction Process of Crude Polysaccharide from Semen Cassiae and Study on Its Antioxidant Activity
Ultrasound-Assisted Enzymatic Extraction and Structural Characterization of Cowhide Collagen
Isolation and Characterization of a Pueraria lobata Protein and Its Self-assembled Nanoparticles Properties
Optimized the Fermentation Process of Eggshell and Soybean Dregs to Produce High Calcium Feed by Response Surface Methodology
Optimization of Enzymatic Transformation Process for Different Forms of Polyphenols from Blueberry Pulp and Its Antioxidant Activity Analysis
Study on Black Garlic Tea Tree Mushroom Sauce and Its Antioxidant Properties by Fuzzy Mathematics Evaluation and Response Surface Methodology
Optimization of Extraction Process and Decolorization of Pectin from Wine Mud
Ultrasonic-Assisted Extraction Optimization of Antioxidant Products from Hyrtios erectus and Its Antioxidant Activity
Optimization of Preparing Technology of Clam Peptide and Its Enhanced Immunomodulatory Effect
Preparation of Herbal Tea Fermented by Lactobacillus from Lonicera japonica leaves and Analysis of Its Antioxidant Activity
Risk Assessment and Ranking of Pesticide Residues in Different Varieties of Xinjiang Red Jujube
Preparation of Modified Starch-Based Silver Carp Oil Pickering Emulsion and Its Physicochemical Properties
Evaluation of Quality Uniqueness and Batch Stability of Maotai-flavor Baijiu of Specific Brand by Fingerprint and Chemical Pattern Recognition
Determination of the Migration of Lactide in PLA Food Contact Materials by Gas Chromatography Mass Spectrometry
Applied Research for Liquid-phase Chip Detection of Foodborne Salmonella Carrying Plasmid-mediated Quinolone Resistance Genes
Analysis of Quinoa Saponin Extract and Blood Constituents Based on UPLC-Q-Exactive-MS/MS
Rapid Identification of Extra Virgin Olive Oil by Spectrometry
Simultaneous Determination of Vitamins A, D and E in Children's Formula Milk Powder by Combining Online Solid Phase Extraction and Two-Dimensional Liquid Chromatography
SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes
Rapid Detection of Cadmium and Arsenic in Dried Auricularia auricula by High Definition X-ray Fluorescence Spectrometry
Detecting Donkey Meat Adulterated with Duck Meat by Portable Fluorescence Quantitative PCR
Inhibitory Effects of Pre-harvest Spraying Diethyl Aminoethyl Hexanoate on the Disease Occurrence in Longan Fruit during Postharvest Storage and Its Mechanism
Effects of Chlorogenic Acid Combined with Salicylic Acid Treatments on Postharvest Asparagus during Cold Storage
Effects of Different Temperature Changing Rates during Precooling on Reducing Mechanical Damage of Peach Fruit after Harvest
Effects of Temperature on the Quality of Procambarus clarkii during Waterless Preservation
Preparation and Stability of Nanostructured Lipid Carriers of Phytosterols with Walnut Oil
Effects of Peptides from Acetes chinensis on Immunoregulation in Immunocompromised Mice
Effect of Enzymolysis and in Vitro Simulated Gastrointestinal Digestion on the ACE Inhibitory Activity of Defatted Goat Milk Powder
Innovation and Practice for Specialized English Teaching of Brewing Engineering Based on Virtual Simulation Technology
Application of Gastrodia elata in Functional Food in China
Research Progress on Characteristics and Recycling of Soybean Whey Proteins
Research Progress on Regulation of Bacterial Exopolysaccharide Biosynthesis by Cyclic Diguanylate
Application of Agroforestry By-product Based Nanocellulose in Food Industry
Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides
Research Progress of Antibacterial Hydrogels in the Food Field
Effect of Temperature Sensitive Colloid on 3D Printing and Curing Properties of Corn Starch
Effects of High Hydrostatic-Pressure Combined with Heat Treatment on the Structure and Gel Properties of Myofibrillar Protein: A Review
Progress in Optical and Electrochemical Sensors for Detection of Quinolone Antibiotics in Food
Research Progress on the Effect and Mechanism of Probiotics in Relieving Parkinson's Disease Related Symptoms
Effect of Heat Treatment on the Interaction Mechanism and Digestibility of Soybean Protein Isolate-Curcumin
Phosphorylated Modification and Functional Properties of Prolamin from Baijiu Distiller's Grains
Effect of Sterilization Conditions on Quality Characteristics and Storage Stability of Goat Milk
Effect of Dry Heat Treatment on the Structure of Quinoa Flour and Rheological Properties of Dough
Effects of Different Drying Methods on the Quality of Factory Instant Bacon
Preparation and Antioxidant Study of PEG-Modified EGCG/Cur Composite Liposomes
Effect of Caragana korshinskii Kom. on Meat Quality of Adipose Tissue, Volatile Fatty Acids and the Microbiota in Gastrointestinal Tract for Tan Sheep
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