Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Heavy metals contamination of bivalve harvested from the north of Guangxi gulf and potential health risk assessment for Nanning consumers
2013(08):52-55. DOI: 10.13386/j.issn1002-0306.2013.08.007
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Determination of lead in shrimp with meso-tetra (3, 5-dibromo-4-hydroxyphenyl) porphyrine by spectrophotometry
2013(08):56-60. DOI: 10.13386/j.issn1002-0306.2013.08.022
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Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry
2013(08):61-64. DOI: 10.13386/j.issn1002-0306.2013.08.023
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Determination of Benzo (a) pyrene in instant noodles by solid phase extraction-high performance liquid chromatography
2013(08):65-67. DOI: 10.13386/j.issn1002-0306.2013.08.018
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Distilling the main skeleton line of shrimp based on machine vision technology
2013(08):68-73. DOI: 10.13386/j.issn1002-0306.2013.08.003
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Study on polymer extraction and spectrophotometer determine of tea-polyphenols
2013(08):79-82. DOI: 10.13386/j.issn1002-0306.2013.08.020
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Multiplex PCR for identification of species origin of meat
2013(08):83-85. DOI: 10.13386/j.issn1002-0306.2013.08.004
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Simultaneous determination of vancomycin and norvancomycin in milk by liquid chromatography-tandem mass spectrometry
2013(08):86-87. DOI: 10.13386/j.issn1002-0306.2013.08.005
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Study on the determination of 18 elements in chocolate by inductively coupled plasma mass spectrometry
2013(08):88-90. DOI: 10.13386/j.issn1002-0306.2013.08.021
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Preparation of total sapindus-saponins for quality control
2013(08):91-96. DOI: 10.13386/j.issn1002-0306.2013.08.029
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Antioxidant activity of watermelon juice affected by thermal and vacuum treatment
2013(08):97-101. DOI: 10.13386/j.issn1002-0306.2013.08.041
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Establishment of Vibrio parahaemolyticus growth predictive model by Real-time quantification PCR on ready-to-eat Shrimp
2013(08):108-110. DOI: 10.13386/j.issn1002-0306.2013.08.042
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Principal component analysis of texture profile properties of spiced beef
2013(08):111-113. DOI: 10.13386/j.issn1002-0306.2013.08.043
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Study on the anti-oxidative capability of proanthocyanidins from hops
2013(08):118-122. DOI: 10.13386/j.issn1002-0306.2013.08.045
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The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product
2013(08):123-126. DOI: 10.13386/j.issn1002-0306.2013.08.030
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Effect of reaction conditions on oxidative degradation products of β-carotene
2013(08):127-130. DOI: 10.13386/j.issn1002-0306.2013.08.046
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Study on immobilization of papain by modified cellulose and properties of immobilized enzyme
2013(08):131-134. DOI: 10.13386/j.issn1002-0306.2013.08.001
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Study on the properties of water-extractable corn bran arabinoxylan hydrogel
2013(08):135-137. DOI: 10.13386/j.issn1002-0306.2013.08.047
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Effect of storage conditions and sequestrants on the ethanol stability of Sinkiang bactrian camel milk
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2013(08):138-141. DOI: 10.13386/j.issn1002-0306.2013.08.048
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Effect of pH value and temperature on antioxidant activity of crude anthocyanins from Vaccinium vliginosum L.
2013(08):142-146. DOI: 10.13386/j.issn1002-0306.2013.08.049
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Actomyosin dissociation in post-mortem duck muscles
2013(08):147-149. DOI: 10.13386/j.issn1002-0306.2013.08.060
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Study on nanoparticles synthesized from β-conglycinin-dextran conjugate products and conjugate products hydrolysates
2013(08):150-153. DOI: 10.13386/j.issn1002-0306.2013.08.061
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Study on anti proliferation effect of essential oil from the lavender on HepG2 cells
2013(08):158-160. DOI: 10.13386/j.issn1002-0306.2013.08.008
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Research of characteristic of starch and starch paste from bulibil
2013(08):166-169. DOI: 10.13386/j.issn1002-0306.2013.08.063
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Combined effect of different sugar additives on the nutrition and health vinegar sensory evaluation
2013(08):174-178. DOI: 10.13386/j.issn1002-0306.2013.08.065
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Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region
2013(08):179-182. DOI: 10.13386/j.issn1002-0306.2013.08.066
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Study on the fermentation process and the characteristics of enzyme from cellulase-producing bacteria for the cassava
2013(08):183-186. DOI: 10.13386/j.issn1002-0306.2013.08.036
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Study on the preparation of antihypertensive peptides from water-soluble protein by enzymolysis
2013(08):187-191. DOI: 10.13386/j.issn1002-0306.2013.08.027
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Study on fermentation control study for leucine aminopeptidase production by Bacillus subtilis ZH-Zj016
2013(08):192-195. DOI: 10.13386/j.issn1002-0306.2013.08.037
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Study on comparative study on beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis
2013(08):196-200. DOI: 10.13386/j.issn1002-0306.2013.08.067
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Study on brewing technology of Clausena lansium fruit wine with wine yeast and da qu
2013(08):201-204. DOI: 10.13386/j.issn1002-0306.2013.08.068
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Effect of different nitrogen source and concentration on the apple brandy fermentation
2013(08):205-209. DOI: 10.13386/j.issn1002-0306.2013.08.069
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Research of preparation of low allergenicity protein material by mixed enzyme
2013(08):210-213. DOI: 10.13386/j.issn1002-0306.2013.08.070
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Study on optimization of fermentation parameters for fermented milk of Euryale Ferox Salisb
2013(08):214-218. DOI: 10.13386/j.issn1002-0306.2013.08.050
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Study on the liquid fermentation of Selem’Nattokinase
2013(08):219-222. DOI: 10.13386/j.issn1002-0306.2013.08.031
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Effect of double proteases fractional hydrolysis time on functional properties of corn peptides
2013(08):223-227. DOI: 10.13386/j.issn1002-0306.2013.08.051
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Optimizing process of genome shuffling in Rhodotorula sp. producing lycopene
2013(08):228-231. DOI: 10.13386/j.issn1002-0306.2013.08.032
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Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae
2013(08):232-235. DOI: 10.13386/j.issn1002-0306.2013.08.033
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Study on optimization of SF-CO2 extraction of essential oil from seeds of pomegranate by response surface methodology
2013(08):236-239. DOI: 10.13386/j.issn1002-0306.2013.08.034
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Study on the influence of extraction and processing on dietary fiber of Arctum Iappa L.
2013(08):240-244. DOI: 10.13386/j.issn1002-0306.2013.08.052
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Study on comparison of three different extraction methods to extract oil from Chlorella vulgaris
2013(08):245-248. DOI: 10.13386/j.issn1002-0306.2013.08.028
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Study on microwave-assisted extraction and DPPH free radicals scavenging capacity of polyphenols from Hypsizygus marmoreus
2013(08):253-256. DOI: 10.13386/j.issn1002-0306.2013.08.054
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Study on wheat germ protein modified by Maillard reaction
2013(08):257-261. DOI: 10.13386/j.issn1002-0306.2013.08.055
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Study on technology research of wild Zingiber striolatum in Fanjing mountain’s water soluble dietary fiber
2013(08):266-269. DOI: 10.13386/j.issn1002-0306.2013.08.026
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Impact of NaCl content on the preparation process and product quality of fish crackers
2013(08):270-273. DOI: 10.13386/j.issn1002-0306.2013.08.057
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Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation
2013(08):274-276. DOI: 10.13386/j.issn1002-0306.2013.08.058
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Optimal extraction of techology antioxidants in the leaves of Perilla frutescens by ultrasonic
2013(08):277-281. DOI: 10.13386/j.issn1002-0306.2013.08.035
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Study on the isolation and purification of bromelain using ultra-filtration
2013(08):282-286. DOI: 10.13386/j.issn1002-0306.2013.08.002
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Effect of compound agent of celery powder, BLF and tea polyphenols on the quality of cured pork
2013(08):286-289. DOI: 10.13386/j.issn1002-0306.2013.08.071
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Study on antioxidation properties of hydrolysates from the scallop skirt in vivo and in vitro
2013(08):290-294. DOI: 10.13386/j.issn1002-0306.2013.08.009
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Study on successive extraction of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb.) with water and pectinase
2013(08):295-300. DOI: 10.13386/j.issn1002-0306.2013.08.038
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Study on synthesis of zinc propionate as the food additive under microwave irradiation
2013(08):301-304. DOI: 10.13386/j.issn1002-0306.2013.08.072
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Purification of capsicum red pigments by saponification and silica gel column chromatography
2013(08):305-307. DOI: 10.13386/j.issn1002-0306.2013.08.073
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Research of the shaping process of vegetable paper made by cress leaves
2013(08):308-311. DOI: 10.13386/j.issn1002-0306.2013.08.074
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Study on processing and properties of fish scale jelly produced by heating in water
2013(08):312-316. DOI: 10.13386/j.issn1002-0306.2013.08.075
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Study on immersion freezing and frozen storage technology for fresh keeping of Chinese bayberry
2013(08):317-321. DOI: 10.13386/j.issn1002-0306.2013.08.010
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Effect of packaging on the quality of dried whitebait stored at room temperature
2013(08):322-325. DOI: 10.13386/j.issn1002-0306.2013.08.011
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Effect of ultrasonic and coating technology on preservation of bamboo shoots
2013(08):326-330. DOI: 10.13386/j.issn1002-0306.2013.08.076
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Study on water-soluble chitosan RE complexes to the preservation of tomatoes and the degradation of pesticide residues
2013(08):331-334. DOI: 10.13386/j.issn1002-0306.2013.08.077
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Effects of antimicrobial coating and vacuum packaging to maintain quality of drunken shrimp during storage
2013(08):335-337. DOI: 10.13386/j.issn1002-0306.2013.08.078
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Effect of hypobaric storage on antioxidant contents and antioxidant enzymes in tomato fruit
2013(08):338-341. DOI: 10.13386/j.issn1002-0306.2013.08.079
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Preliminary dietary safety evaluation on protein concentrates from pumpkins (Cucurbita moschata) leaves
2013(08):342-345. DOI: 10.13386/j.issn1002-0306.2013.08.012
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Study on anti-oxidation and anti-inflammatory activity of Capsicum annuum leaves polyphenols
2013(08):346-349. DOI: 10.13386/j.issn1002-0306.2013.08.013
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Study on the effect of polysaccharide from Hizikia fusiformis of anti-fatigue of mice
2013(08):350-352. DOI: 10.13386/j.issn1002-0306.2013.08.014
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Effect of water-soluble fraction and purple sweet potato yoghurt on blood pressure in spontaneously hypertensive rats
2013(08):353-357. DOI: 10.13386/j.issn1002-0306.2013.08.015
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Protective effect of five antioxidants against acrylamide-induced oxidative injury and kidney injury
2013(08):358-360. DOI: 10.13386/j.issn1002-0306.2013.08.016
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Research progress in traditional ghee
2013(08):361-364. DOI: 10.13386/j.issn1002-0306.2013.08.080
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Research progress in preservative mechanism and application of tea polyphenols in aquatic product
2013(08):365-368. DOI: 10.13386/j.issn1002-0306.2013.08.081
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Research and exploitation of the preparation of ricinoleic acid by lipase catalysis method
2013(08):369-372. DOI: 10.13386/j.issn1002-0306.2013.08.039
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Subcritical water properties and its technical applications
2013(08):373-377. DOI: 10.13386/j.issn1002-0306.2013.08.025
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Research progress in enzyme biosensors for nitrite determination
2013(08):378-380. DOI: 10.13386/j.issn1002-0306.2013.08.017
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Optical biochip technology and its application on food safety detection
2013(08):381-385. DOI: 10.13386/j.issn1002-0306.2013.08.082
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Research progress in the formation and deodorization technology of fishy odor for aquatic product
2013(08):386-389. DOI: 10.13386/j.issn1002-0306.2013.08.083
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Application of lysozyme in preservation of aquatic products
2013(08):390-394. DOI: 10.13386/j.issn1002-0306.2013.08.084
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Research progress in the evaluation method and quality of walnut oil
2013(08):395-399. DOI: 10.13386/j.issn1002-0306.2013.08.040
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