Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of high pressure processing on the qualities of blueberry juice
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2013(03):49-51. DOI: 10.13386/j.issn1002-0306.2013.03.062
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Research of the extraction process of metallothioneins from main tissue of the carp
2013(03):52-57. DOI: 10.13386/j.issn1002-0306.2013.03.063
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Study on color change of thermal-reaction type shrimp flavors during preparing process and antibacterial activity
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2013(03):58-60. DOI: 10.13386/j.issn1002-0306.2013.03.033
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Effect of ultrasonic on egg white protein-fructose Maillard reaction system
2013(03):61-64. DOI: 10.13386/j.issn1002-0306.2013.03.064
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Study on impedance characteristics of salted duck egg at low frequency
2013(03):65-69. DOI: 10.13386/j.issn1002-0306.2013.03.065
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Study on enzymatic browning control of lychee fruits during pretreatment of freeze drying
2013(03):70-73. DOI: 10.13386/j.issn1002-0306.2013.03.066
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Evaluation of Xinyang Maojian tea’quality by electronic tongue technology
2013(03):74-76. DOI: 10.13386/j.issn1002-0306.2013.03.101
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Study on purification and identification of anthocyanins from purple corn bract and its thermal characterization
2013(03):77-80. DOI: 10.13386/j.issn1002-0306.2013.03.067
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Contrastive analysis of quality between low-fluoride brick-tea and traditional brick-tea
2013(03):81-83. DOI: 10.13386/j.issn1002-0306.2013.03.068
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Preliminary analysis of pigment in tuber from colored potatoes
2013(03):84-89. DOI: 10.13386/j.issn1002-0306.2013.03.069
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Impact of microcrystalline cellulose on the quality and texture of bread
2013(03):90-92. DOI: 10.13386/j.issn1002-0306.2013.03.070
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Determination of nocuous elements and pesticide residues in Flos Chrysanthemi indici and its extracts
2013(03):93-96. DOI: 10.13386/j.issn1002-0306.2013.03.071
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Effect of ultrasound on antioxidant activity of fig polysaccharides
2013(03):97-99. DOI: 10.13386/j.issn1002-0306.2013.03.072
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Study on the antioxidant activity of different extracts from Mentha canadensis L.
2013(03):100-103. DOI: 10.13386/j.issn1002-0306.2013.03.014
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Effect of microfluidization and ultrasonic on solubility of soybean protein isolate
2013(03):104-107. DOI: 10.13386/j.issn1002-0306.2013.03.034
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Effect of different thermal treatments on the physicochemical properties of pineapple puree
2013(03):108-111. DOI: 10.13386/j.issn1002-0306.2013.03.073
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Research of mathematical model for determining the browning degree of fresh-cut potato
2013(03):112-115. DOI: 10.13386/j.issn1002-0306.2013.03.074
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Study on metallothionein impact for heavy metal accumulation of different organizations in carp
2013(03):120-123. DOI: 10.13386/j.issn1002-0306.2013.03.076
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Effect on cooling mutton quality by using electrical stimulation and slung-load
2013(03):124-127. DOI: 10.13386/j.issn1002-0306.2013.03.077
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Antioxidant activities of functional components from Kummerowia Striata
2013(03):128-131. DOI: 10.13386/j.issn1002-0306.2013.03.015
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Difference in variety and area in terms of general content of flavones in bee pollens
2013(03):132-135. DOI: 10.13386/j.issn1002-0306.2013.03.016
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Influence of milking stage on microorganisms in goat milk
2013(03):136-139. DOI: 10.13386/j.issn1002-0306.2013.03.078
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Study on ultrasonic wave-assisted Semi-bionic extraction and antioxidant activity of flavonoid glycoside from Herba Lobelia Chinensis
2013(03):140-142. DOI: 10.13386/j.issn1002-0306.2013.03.024
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Study on the effect of heating on the quality of pig bone soup
2013(03):143-146. DOI: 10.13386/j.issn1002-0306.2013.03.079
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Influence of different alkali on gel properties of hen egg white
2013(03):147-149. DOI: 10.13386/j.issn1002-0306.2013.03.080
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Construction and expression of recombinant prokaryotic vector pQE-30-luxS
2013(03):150-154. DOI: 10.13386/j.issn1002-0306.2013.03.002
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Optimization of enzymatic hydrolysis of peanut protein isolate by response surface methodology
2013(03):155-158. DOI: 10.13386/j.issn1002-0306.2013.03.081
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Research of isolation and physiological characteristics of the Alicyclobacillus isolated from apple juice concentrate export
2013(03):159-163. DOI: 10.13386/j.issn1002-0306.2013.03.082
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Study on the water-soluble polysaccharide prepared by Leuconostoc sp.SK24.002 fermentation
2013(03):164-167. DOI: 10.13386/j.issn1002-0306.2013.03.035
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Use of chlorogenic acid as target to optimize the formula of vinegar fermented with eucommia leaves
2013(03):168-172. DOI: 10.13386/j.issn1002-0306.2013.03.087
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Screening, identification and growth characteristics of high acid-producing lactic acid bacteria
2013(03):173-176. DOI: 10.13386/j.issn1002-0306.2013.03.088
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Effect of original sugar content and sulfur dioxide on volatile acid of the red icewine
2013(03):177-179. DOI: 10.13386/j.issn1002-0306.2013.03.089
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Optimization of fermentation process for lactase by Enterobacter sp.SYA2 using response surface methodology
2013(03):180-184. DOI: 10.13386/j.issn1002-0306.2013.03.025
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Isolation and preliminary identification of endogenous mold in wine grape
2013(03):185-187. DOI: 10.13386/j.issn1002-0306.2013.03.003
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Preliminary study on secondary sediment formation of soy sauces based on statistics methods
2013(03):188-191. DOI: 10.13386/j.issn1002-0306.2013.03.037
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Isolation and identification of protease-producing marine bacteria from Shanghai Lingang sea area
2013(03):192-197. DOI: 10.13386/j.issn1002-0306.2013.03.026
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Study on enzymatic hydrolysis process conditions of black bone chicken-blood
2013(03):197-200. DOI: 10.13386/j.issn1002-0306.2013.03.038
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Preparation of antioxidative peptides from goose hemoglobin hydrolysates and optimization of enzymatic hydrolysis conditions
2013(03):201-204. DOI: 10.13386/j.issn1002-0306.2013.03.039
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Preliminary study on preparation technology of coated microcapsules of Lactobacillus acidophilus
2013(03):205-208. DOI: 10.13386/j.issn1002-0306.2013.03.001
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Study on the microencapsulation of walnut oil
2013(03):209-214. DOI: 10.13386/j.issn1002-0306.2013.03.027
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Study on the optimization of microwave-assisted extraction of polysaccharides from taro by response surface methodology
2013(03):215-219. DOI: 10.13386/j.issn1002-0306.2013.03.022
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Study on the preparation of highland barley green beverage
2013(03):220-222. DOI: 10.13386/j.issn1002-0306.2013.03.040
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Study on processing technology for a kind of traditional instant rice powder
2013(03):223-227. DOI: 10.13386/j.issn1002-0306.2013.03.041
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Study on the preparation and stability of VC nanoliposomes suspension and the proliposomes
2013(03):228-231. DOI: 10.13386/j.issn1002-0306.2013.03.042
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Study on ultrasonic-enzymatic extraction of polyphenolic compounds in Korean pine bark
2013(03):232-236. DOI: 10.13386/j.issn1002-0306.2013.03.028
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Preliminary optimal ion-exchange technology of saccharification liquid made from broken rice for preparing glucose injection by response surface methodology
2013(03):237-239. DOI: 10.13386/j.issn1002-0306.2013.03.043
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Technological optimization for acid hydrolysis of waste distiller’s grains
2013(03):240-242. DOI: 10.13386/j.issn1002-0306.2013.03.044
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Preparation and properties of fat analog products of taro starch
2013(03):243-246. DOI: 10.13386/j.issn1002-0306.2013.03.045
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Extraction technique of wheat germ albumin and determination of molecular weight
2013(03):247-249. DOI: 10.13386/j.issn1002-0306.2013.03.029
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Producing imitation camembert cheese using rennet casein
2013(03):255-258. DOI: 10.13386/j.issn1002-0306.2013.03.046
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Optimization of the extraction process of flavonoids from cactus fruit
2013(03):259-261. DOI: 10.13386/j.issn1002-0306.2013.03.023
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Optimization of extraction process of the melanin from prickly ash seed
2013(03):265-268. DOI: 10.13386/j.issn1002-0306.2013.03.032
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Study on the extracting process of water unextractable pentosan of wheat
2013(03):269-273. DOI: 10.13386/j.issn1002-0306.2013.03.047
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Study on processing technology of tomato sauce seasoning crucian carp
2013(03):274-276. DOI: 10.13386/j.issn1002-0306.2013.03.048
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Optimization of emzyme-assisted extraction processing of oil from pumpkin seed by response surface methodology
2013(03):277-280. DOI: 10.13386/j.issn1002-0306.2013.03.036
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Optimization of the conditions of Morchella esculenta mycelium liquid culture Zinc-riching
2013(03):281-283. DOI: 10.13386/j.issn1002-0306.2013.03.017
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Application of the mixture of Carrageenan and enzyme digested Konjac gum in jelly sweets
2013(03):284-287. DOI: 10.13386/j.issn1002-0306.2013.03.083
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Concentrated emulsion stabilized with plasma protein as pork backfat substitute in low-fat emulsified sausages
2013(03):288-292. DOI: 10.13386/j.issn1002-0306.2013.03.084
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Rapid determination of pesticide residues in vegetables by enzyme inhibition method with cholinesterase from donkey serum
2013(03):293-295. DOI: 10.13386/j.issn1002-0306.2013.03.085
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Study on the variation of six harmful metals in tremella before and after sulphur fuming
2013(03):296-298. DOI: 10.13386/j.issn1002-0306.2013.03.086
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Rapid determination of pesticides residues in fruits and vegetables by gas chromatography-mass spectrometry
2013(03):299-301. DOI: 10.13386/j.issn1002-0306.2013.03.020
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Comparative study on the prediction of beef nutrients by near infrared spectroscopy under two resolutions
2013(03):302-305. DOI: 10.13386/j.issn1002-0306.2013.03.021
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Determination of adenosine phosphates in L.bulgaricus by RP-HPLC method and its application
2013(03):306-309. DOI: 10.13386/j.issn1002-0306.2013.03.018
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Research of the event-specific loop-mediated isothermal amplification method for detection of transgenic maize Bt176
2013(03):310-313. DOI: 10.13386/j.issn1002-0306.2013.03.004
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Separation and identification of L-citrulline in Trichosanthis Fructus by high performance liquid chromatography-evaporative light scattering detection
2013(03):314-316. DOI: 10.13386/j.issn1002-0306.2013.03.005
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Rapid detection of Pseudomonas cocovenenans by loop-mediated isothermal amplification
2013(03):321-324. DOI: 10.13386/j.issn1002-0306.2013.03.006
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Effect of aloe extract on fresh-keeping and storage quality of grapes
2013(03):328-331. DOI: 10.13386/j.issn1002-0306.2013.03.050
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Screening and purification of dominant spoilage bacteria from fresh-cut green pepper
2013(03):332-334. DOI: 10.13386/j.issn1002-0306.2013.03.051
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Fresh-keeping effect of Huaiyuan pomegranate peel extract on cucumbers
2013(03):335-338. DOI: 10.13386/j.issn1002-0306.2013.03.007
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Effect of 1-MCP treatment on storage quality and postharvest physiology of fig fruits
2013(03):339-341. DOI: 10.13386/j.issn1002-0306.2013.03.052
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Analysis of volatile components in compound condiment by HS-SPME-GC-MS and storage conditions
2013(03):342-346. DOI: 10.13386/j.issn1002-0306.2013.03.053
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Effect of gynura divaricata on the function of gastrointestinal motility in mice
2013(03):347-349. DOI: 10.13386/j.issn1002-0306.2013.03.008
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Study on anti-inflammatory biological activities of glucosides from the fruits of Cucurbita moschata
2013(03):354-357. DOI: 10.13386/j.issn1002-0306.2013.03.010
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Research progress in separation purification and component identification of anthocyanins
2013(03):358-360. DOI: 10.13386/j.issn1002-0306.2013.03.054
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Research progress in functional components and medinical value of Elaeagnus Angustifolia L.
2013(03):361-364. DOI: 10.13386/j.issn1002-0306.2013.03.055
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Development and existing problems of soy-based infant formula
2013(03):365-369. DOI: 10.13386/j.issn1002-0306.2013.03.056
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Research progress in detection methods and control measures for heterocyclic aromatic amines in processed meat products
2013(03):370-374. DOI: 10.13386/j.issn1002-0306.2013.03.011
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Exploitation and utilization of the eggshell membrane
2013(03):375-378. DOI: 10.13386/j.issn1002-0306.2013.03.057
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Research progress in natural coating materials of citrus fruit storage
2013(03):379-382. DOI: 10.13386/j.issn1002-0306.2013.03.058
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Research progress in proteolysis system of lactic acid bacteria and related gene expression
2013(03):383-386. DOI: 10.13386/j.issn1002-0306.2013.03.059
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Research progress in novel materials for mycotoxin immunoassay
2013(03):387-391. DOI: 10.13386/j.issn1002-0306.2013.03.060
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Research progress in mechanism of apigenin’s anticarcinogenic activity on cancer cells
2013(03):392-395. DOI: 10.13386/j.issn1002-0306.2013.03.012
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Research progress in bioactivities of the bitter compounds in functional foods and their bitter taste masking technology
2013(03):396-400. DOI: 10.13386/j.issn1002-0306.2013.03.061
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