Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Preliminary preparation of the energy sustained release starch microspheres
2013(15):49-52. DOI: 10.13386/j.issn1002-0306.2013.15.037
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Delipidated egg yolk protein modification by limited enzymatic hydrolysis and its preliminary application
2013(15):53-57. DOI: 10.13386/j.issn1002-0306.2013.15.045
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Experimental research of extrusion mechanical properties of mung beans
2013(15):58-60. DOI: 10.13386/j.issn1002-0306.2013.15.007
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Extraction kinetics of polyphenols in Honeycomb
2013(15):61-65. DOI: 10.13386/j.issn1002-0306.2013.15.008
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Effect of anthocyanins extracted from Prunus maackii on the antioxidant function of HepG2 cells
2013(15):66-69. DOI: 10.13386/j.issn1002-0306.2013.15.046
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Study on the structure-activity relationship of stem bromelain in different inhibitors and activators
2013(15):70-74. DOI: 10.13386/j.issn1002-0306.2013.15.047
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Quality changes and the correlation between quality characteristics of cooking types of instant fried rice during storage
2013(15):75-79. DOI: 10.13386/j.issn1002-0306.2013.15.048
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Purification and radical scavenging effect of Laminaria japonica polysaccharide
2013(15):80-83. DOI: 10.13386/j.issn1002-0306.2013.15.009
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Effect of fluidized bed coating granulation with gelatin on the release characteristics of mint flavor powder
2013(15):84-86. DOI: 10.13386/j.issn1002-0306.2013.15.049
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Effect of extrusion processing on wheat protein organization characteristics
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2013(15):87-90. DOI: 10.13386/j.issn1002-0306.2013.15.050
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Effect of high-temperature air-drying on quality and lipid oxidation of dry-cured duck
2013(15):91-96. DOI: 10.13386/j.issn1002-0306.2013.15.051
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Effect of combined heat and ultra-high pressure treatment on quality of black pork
2013(15):97-99. DOI: 10.13386/j.issn1002-0306.2013.15.052
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Characteristics of saccharide-protein linkage in the enzymatic hydrolysis of rice protein pretreated with high hydrostatic pressure
2013(15):100-103. DOI: 10.13386/j.issn1002-0306.2013.15.053
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Preparation and characterization of the hydrolysates from Porphyra haitanensis
2013(15):107-111. DOI: 10.13386/j.issn1002-0306.2013.15.010
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Study on variation of tannins contents in persimmon vinegar fermentation
2013(15):112-114. DOI: 10.13386/j.issn1002-0306.2013.15.055
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Study on in vitro digestion and structure change of resistant starch
2013(15):115-118. DOI: 10.13386/j.issn1002-0306.2013.15.056
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Separation and purification of shikimic acid from pine needles with ion exchange resin
2013(15):119-123. DOI: 10.13386/j.issn1002-0306.2013.15.038
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Study on PPO characteristics of M.angusticepes
2013(15):124-126. DOI: 10.13386/j.issn1002-0306.2013.15.011
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Comparison of similarity of H+-ATPase coding gene between wild strain and mutant strain with low post-acidification of Lactobacillus delbrueckii subsp.bulgaricus
2013(15):127-130. DOI: 10.13386/j.issn1002-0306.2013.15.001
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Optimization of medial components and cultural conditions gloeostereum incarnatum
2013(15):131-135. DOI: 10.13386/j.issn1002-0306.2013.15.012
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Effect of making koji with multi-strain on physicochemical properties of high-salt and diluted-state soy sauce
2013(15):136-139. DOI: 10.13386/j.issn1002-0306.2013.15.057
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Study the effect of cultural condition on growth state of Listeria monocytogenes
2013(15):140-143. DOI: 10.13386/j.issn1002-0306.2013.15.013
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The research of S.platensis cultivated using a 5.0L automatic fermenter
2013(15):144-148. DOI: 10.13386/j.issn1002-0306.2013.15.014
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Screening and identification of two lactic acid bacteria strains with excellent antioxidant activities in vitro
2013(15):149-153. DOI: 10.13386/j.issn1002-0306.2013.15.002
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Detection of Arcobacter by polymerase chain reaction method based on the rpoB gene
2013(15):154-157. DOI: 10.13386/j.issn1002-0306.2013.15.019
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Isolation and screening of Staphylococcus Aureus Phage
2013(15):158-161. DOI: 10.13386/j.issn1002-0306.2013.15.003
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Cloning and expression of the pectin methyl esterase gene from DCE-01 strain
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2013(15):162-165. DOI: 10.13386/j.issn1002-0306.2013.15.060
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Effect of growth and enzyme production ability of lactobacillus acidophilus on Astragalus membranaceus
2013(15):166-169. DOI: 10.13386/j.issn1002-0306.2013.15.042
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Establishment and optimization of two-dimensional gel electrophoresis of total proteins from Bacillus lincheniformis
2013(15):170-173. DOI: 10.13386/j.issn1002-0306.2013.15.061
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Screening of the lactobacillus producing linoleic acid isomerase
2013(15):180-183. DOI: 10.13386/j.issn1002-0306.2013.15.004
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Optimization of extraction with the solvent method and physicochemical properties of pitaya seed oil
2013(15):184-189. DOI: 10.13386/j.issn1002-0306.2013.15.020
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Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method
2013(15):190-192. DOI: 10.13386/j.issn1002-0306.2013.15.063
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Process optimization on cellulose enzymatic hydrolysis of Perilla frutescens stalk
2013(15):193-195. DOI: 10.13386/j.issn1002-0306.2013.15.021
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Optimization of extraction of volatile oil from Rosa damascene Mill by response surface methodology
2013(15):196-200. DOI: 10.13386/j.issn1002-0306.2013.15.043
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Study on succinylated modification of yak casein micelle
2013(15):200-204. DOI: 10.13386/j.issn1002-0306.2013.15.064
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The research on improved method and quality appraisal of dry-cured duck processed on low salt and low nitrate
2013(15):205-209. DOI: 10.13386/j.issn1002-0306.2013.15.065
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Study on softening Tilapia backbone by high pressure steam cooking
2013(15):210-212. DOI: 10.13386/j.issn1002-0306.2013.15.022
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Study on the sterilization of chlorine dioxide gas on Aspergillus flavus
2013(15):213-215. DOI: 10.13386/j.issn1002-0306.2013.15.066
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Green synthesis of new process for food antioxidant n-octyl gallate
2013(15):216-219. DOI: 10.13386/j.issn1002-0306.2013.15.067
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Preparation of silver carp protein powder by enzymatic hydrolysis and spray drying
2013(15):220-224. DOI: 10.13386/j.issn1002-0306.2013.15.023
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Optimization of biotechnology malting technology by response surface methodology
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2013(15):225-229. DOI: 10.13386/j.issn1002-0306.2013.15.068
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Optimization of growth condition for photosynthetic bacteria PSB-B by response surface
2013(15):230-233. DOI: 10.13386/j.issn1002-0306.2013.15.005
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Preparation of microcapsules based on poly malic acid and gelatin
2013(15):234-237. DOI: 10.13386/j.issn1002-0306.2013.15.069
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Optimization of process conditions for tilapia skin collagen peptides chelating with magnesium by response surface methodology
2013(15):238-241. DOI: 10.13386/j.issn1002-0306.2013.15.024
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Process optimization for extracting superoxide dismutase from waste wine yeast
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2013(15):242-245. DOI: 10.13386/j.issn1002-0306.2013.15.070
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Study on the preparation of walnut oil microcapsule used modified konjac gum as main wall material
2013(15):246-250. DOI: 10.13386/j.issn1002-0306.2013.15.039
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Extraction and immunomodulatory activity of polysaccharide from Pholiota dinghuensis Bi
2013(15):251-255. DOI: 10.13386/j.issn1002-0306.2013.15.015
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Preparation of high purity egg yolk lecithin via low temperature precipitation method
2013(15):256-258. DOI: 10.13386/j.issn1002-0306.2013.15.040
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Research of degradation of tartaric acid by Aspergillus niger F1 by using the quadratic orthogonal rotational combination design
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2013(15):259-263. DOI: 10.13386/j.issn1002-0306.2013.15.041
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Experimental study on mechanical properties of Canavalia
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2013(15):264-269. DOI: 10.13386/j.issn1002-0306.2013.15.016
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Effect of Succinate addition on color and metmyoglobin percentage of ground beef
2013(15):270-272. DOI: 10.13386/j.issn1002-0306.2013.15.058
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Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato
2013(15):273-276. DOI: 10.13386/j.issn1002-0306.2013.15.059
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Preparation and the chromatographic behavior analysis of low degree polymerization of Chitooligosaccharides components
2013(15):281-283. DOI: 10.13386/j.issn1002-0306.2013.15.033
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Chinese chestnut browning detection by near infrared spectroscopy and scaled conjugate gradient back propagation neural network
2013(15):284-288. DOI: 10.13386/j.issn1002-0306.2013.15.025
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Analysis of volatile flavor compounds of preserved egg white
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2013(15):289-294. DOI: 10.13386/j.issn1002-0306.2013.15.071
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Uncertainty evaluation for determining benzoic acid in wine by high performance liquid chromatography
2013(15):295-298. DOI: 10.13386/j.issn1002-0306.2013.15.034
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Nondestructive measurement of pH in apples using near infrared spectroscopy
2013(15):298-301. DOI: 10.13386/j.issn1002-0306.2013.15.035
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Evaluation of uncertainty measurement in the content determination of clenbuterol residues in meat products by UPLC-MS /MS
2013(15):302-305. DOI: 10.13386/j.issn1002-0306.2013.15.026
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Determination of patulin in drinking water by flow-injection chemiluminescence system of luminol and Potassium ferricyanide
2013(15):306-308. DOI: 10.13386/j.issn1002-0306.2013.15.027
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Study on construction of essential oil microemulsions system of orange and its preservation effect on the grape quality
2013(15):309-314. DOI: 10.13386/j.issn1002-0306.2013.15.072
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Effect of hot water and chitosan dipping treatments on postharvest diseases control and phenylpropanoid metabolic in muskmelon fruits
2013(15):315-319. DOI: 10.13386/j.issn1002-0306.2013.15.073
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Effect of modified atmosphere packaging on physiology, biochemistry and fruit quality of Yali pears
2013(15):320-323. DOI: 10.13386/j.issn1002-0306.2013.15.074
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Effect of ozonated water on preservation of fresh-cut eggplant
2013(15):324-328. DOI: 10.13386/j.issn1002-0306.2013.15.075
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Effect of fresh-cut potatoes after washing with different sanitizers on storage quality change
2013(15):328-331. DOI: 10.13386/j.issn1002-0306.2013.15.076
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Effect of chlorophyll degradation and pheophytinase activity of Chinese kale under low temperature storage and ultraviolet C irradiation
2013(15):332-334. DOI: 10.13386/j.issn1002-0306.2013.15.077
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Effect of tea polyphenols and ascorbic acid on residual nitrite and lipid oxidation in cured and cooked meat model system
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2013(15):335-338. DOI: 10.13386/j.issn1002-0306.2013.15.028
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Preservation of chilled pork coated with cumin essential oil
2013(15):339-341. DOI: 10.13386/j.issn1002-0306.2013.15.078
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Effect of dietary fibre from pomelo peel on intestinal fermentation in ovariectomized rats
2013(15):342-347. DOI: 10.13386/j.issn1002-0306.2013.15.079
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Dynamic changes of some nutrients in the fruits of color pepper during maturation
2013(15):348-350. DOI: 10.13386/j.issn1002-0306.2013.15.029
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Effects of total flavonoids from chuju on hemorheology in diabetic rats
2013(15):351-354. DOI: 10.13386/j.issn1002-0306.2013.15.030
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Research of the sobering up function of fruit juice mixed of tomato pomelo and pear
2013(15):355-357. DOI: 10.13386/j.issn1002-0306.2013.15.080
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Antiproliferative activity of three kiwi polyphenol crude extracts on A549 and Hela cells
2013(15):358-361. DOI: 10.13386/j.issn1002-0306.2013.15.031
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Research and application of non-thermal sterilization technology on fresh-cut fruits and vegetables
2013(15):362-365. DOI: 10.13386/j.issn1002-0306.2013.15.081
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Research progress in rapid detection technology and microbial pathogens infection on fresh-cut fruits and vegetables
2013(15):366-369. DOI: 10.13386/j.issn1002-0306.2013.15.082
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Research progress on biological detection methods of Escherichia coli in food
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2013(15):370-375. DOI: 10.13386/j.issn1002-0306.2013.15.083
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Advances in the study of collagen and its active peptide of fish skin
2013(15):375-379. DOI: 10.13386/j.issn1002-0306.2013.15.032
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Development of the migration of chemicals in metal packaging materials for food
2013(15):380-383. DOI: 10.13386/j.issn1002-0306.2013.15.084
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Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables
2013(15):390-393. DOI: 10.13386/j.issn1002-0306.2013.15.085
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Application of yeast extract in production of instant noodle sauce
2013(15):393-394. DOI: 10.13386/j.issn1002-0306.2013.15.086
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Research progress in biotransformation of ginsenosides and solid state fermentation by microorganism
2013(15):395-399. DOI: 10.13386/j.issn1002-0306.2013.15.044
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