Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2013(05):45-48. DOI:10.13386/j.issn1002-0306.2013.05.001
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2013(05):49-53. DOI:10.13386/j.issn1002-0306.2013.05.002
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Determination of total polyphenols and antimicrobial activity of methanol extract from Sedum aizoon L.
2013(05):53-56. DOI:10.13386/j.issn1002-0306.2013.05.043
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Study on antimicrobial activity and stability of Forsythia Suspensa leaves extract
2013(05):57-59. DOI:10.13386/j.issn1002-0306.2013.05.003
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Sensory evaluation and nutritional value analysis of fruit vinegar beverage in domestic market
2013(05):60-65. DOI:10.13386/j.issn1002-0306.2013.05.044
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Study on the effect and structure of ultrasonic and microwave on the antioxidant peptides from salmon
2013(05):66-71. DOI:10.13386/j.issn1002-0306.2013.05.045
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Study on the mechanical properties of composite film of soybean isolated protein
2013(05):71-75. DOI:10.13386/j.issn1002-0306.2013.05.046
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Comparison on bioactivities of supercritical CO2 fluid extracts and ethanol extracts from the fruit body of Ganoderma lucidum
2013(05):76-79. DOI:10.13386/j.issn1002-0306.2013.05.047
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Influence of fermented raisins on the baking properties and volatile compound of bread
2013(05):80-84. DOI:10.13386/j.issn1002-0306.2013.05.048
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2013(05):84.
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Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid
2013(05):85-88. DOI:10.13386/j.issn1002-0306.2013.05.049
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Effect of nitrogen on fatty acids composition of Nostoc commune
2013(05):89-92. DOI:10.13386/j.issn1002-0306.2013.05.050
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Effect of calcium treatment on texture of canned apple solid pack
2013(05):93-96. DOI:10.13386/j.issn1002-0306.2013.05.051
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Impact of refining on oat oil antioxidant capacity
2013(05):97-99. DOI:10.13386/j.issn1002-0306.2013.05.024
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Effect of extraction conditions on oil qulity and fatty acids composition of fish oil extracted from Ctenopharyngodon idellus
2013(05):100-104. DOI:10.13386/j.issn1002-0306.2013.05.025
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Analysis of main component and the essential oil chemotypes of Cinnamomum camphora in Guangxi
2013(05):105-108. DOI:10.13386/j.issn1002-0306.2013.05.026
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Effect of soaking and germinating condition on the selenium enrichment soybean preparation
2013(05):109-112. DOI:10.13386/j.issn1002-0306.2013.05.052
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Antioxidant activity of gelatin hydrolysates derived from salmon (Oncorhynchus keta) skin and their cytoprotective effect on oxidative injury of rat hepatocytes
2013(05):113-117. DOI:10.13386/j.issn1002-0306.2013.05.004
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Physicochemical properties and antioxidant activities of Auricularia auricula melanin
2013(05):118-120. DOI:10.13386/j.issn1002-0306.2013.05.053
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Effect of different heating temperature and time on casein in yak milk
2013(05):121-125. DOI:10.13386/j.issn1002-0306.2013.05.054
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Effect of different processing conditions on gel strength of whole soybean curd
2013(05):126-129. DOI:10.13386/j.issn1002-0306.2013.05.055
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2013(05):129.
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Optimization of goal programming algorithm of liquor blending based on neural network
2013(05):130-133. DOI:10.13386/j.issn1002-0306.2013.05.056
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Optimization of the ultrasonic-assisted enzymolysis processing of Kudzu root starch by response surface methodology
2013(05):134-137. DOI:10.13386/j.issn1002-0306.2013.05.057
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Study on preparation technology of soluble dietary fiber extracted from tea residue by Lactobacillus fermentation
2013(05):138-141. DOI:10.13386/j.issn1002-0306.2013.05.058
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Optimization of acetic acid fermentation condition of Acetobacter A3 based on orthogonal design coupled with artificial neural networks model
2013(05):142-146. DOI:10.13386/j.issn1002-0306.2013.05.059
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2013(05):147-150. DOI:10.13386/j.issn1002-0306.2013.05.027
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Culture conditions optimization in submerged fermentation of Bacillus mucilaginous
2013(05):151-154. DOI:10.13386/j.issn1002-0306.2013.05.028
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Comparison on fermentation rule and aromatic composition of blood orange wines fermented with different species of yeast strains
2013(05):155-159. DOI:10.13386/j.issn1002-0306.2013.05.060
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White-rot fungus fermentation cultivation and effect of inducer on laccase production
2013(05):160-163. DOI:10.13386/j.issn1002-0306.2013.05.029
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Research of A. camphorata solid-state fermentation production Antroquinonol and extraction Antroquinonl
2013(05):164-168. DOI:10.13386/j.issn1002-0306.2013.05.030
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Optimizing conditions for enzymatic hydrolysis of silver carp protein
2013(05):169-171. DOI:10.13386/j.issn1002-0306.2013.05.061
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Screening of complex enzymes production strain for chitosan degradation
2013(05):172-176. DOI:10.13386/j.issn1002-0306.2013.05.031
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Study on cellulase activity production and physiological and biochemical characteristics of cellulase producing bacteria isolated from wine fermented grains
2013(05):177-180. DOI:10.13386/j.issn1002-0306.2013.05.032
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Preparation of black soybean peptide by hydrolysis of papain
2013(05):181-183. DOI:10.13386/j.issn1002-0306.2013.05.033
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Optimization of extraction conditions of carotenoids from Lethariella spp. by response surface methodology
2013(05):184-188. DOI:10.13386/j.issn1002-0306.2013.05.034
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Supercritical fluid extraction of total flavonoids from Zanthoxylum bungeagum maxim pericarp
2013(05):188-191. DOI:10.13386/j.issn1002-0306.2013.05.035
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Study on the transformation of calcium carbonate into calcium citrate from eggshell
2013(05):192-194. DOI:10.13386/j.issn1002-0306.2013.05.062
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Technological conditions optimization of GABA enrichment of brown rice germination using nutrient water culture method
2013(05):195-199. DOI:10.13386/j.issn1002-0306.2013.05.063
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Research of active clay in monochromatic light conditions on soybean oil decoloration characteristic
2013(05):200-203. DOI:10.13386/j.issn1002-0306.2013.05.036
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Extraction of chlorophyll from red clover advance processing wastewater and its stability study
2013(05):204-208. DOI:10.13386/j.issn1002-0306.2013.05.064
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Study on antioxidant activity and stability of ethanol extracts from the roots of Mokara
2013(05):209-211. DOI:10.13386/j.issn1002-0306.2013.05.005
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Effect of processed ingredients on the quality of the chilled and prepared meat in modified atmosphere packaging
2013(05):212-217. DOI:10.13386/j.issn1002-0306.2013.05.065
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Optimization of conditions of a modified Rudin method to measure the foam stability using response surface methodology
2013(05):218-222. DOI:10.13386/j.issn1002-0306.2013.05.066
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Study on extraction process of flavonoids from Polygonatum kingianum Coll.et Hemsl and antioxidative activities of flavonoids
2013(05):222-225. DOI:10.13386/j.issn1002-0306.2013.05.018
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Response surface optimization of extraction of polysaccharides from Lanzhou Lily
2013(05):226-229. DOI:10.13386/j.issn1002-0306.2013.05.019
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Preparation of cross-linked soybean protein isolates and their rheological properties
2013(05):230-233. DOI:10.13386/j.issn1002-0306.2013.05.006
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Extraction and antioxidant activity of pigment from pitaya peel
2013(05):234-238. DOI:10.13386/j.issn1002-0306.2013.05.067
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Research of the technology of low-sugar Sargassum jam
2013(05):239-244. DOI:10.13386/j.issn1002-0306.2013.05.068
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Microcapsules soybean oil powder manufacture
2013(05):244-246. DOI:10.13386/j.issn1002-0306.2013.05.037
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Study on purification process of total flavonoids from Pinus massoniana needles
2013(05):247-250. DOI:10.13386/j.issn1002-0306.2013.05.038
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Optimization of microwave-assisted extraction of basil seed oils by response surface methodology
2013(05):251-254. DOI:10.13386/j.issn1002-0306.2013.05.039
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Study on microwave extraction and antioxidant activity of total flavonoid in lavender
2013(05):255-258. DOI:10.13386/j.issn1002-0306.2013.05.020
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Research of ultrasonic wave extraction of isoflavone from black soybean by response surface methodology
2013(05):259-263. DOI:10.13386/j.issn1002-0306.2013.05.021
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2013(05):263.
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Study on microcut and vacuum drying technology in onion powder
2013(05):264-268. DOI:10.13386/j.issn1002-0306.2013.05.069
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2013(05):269-274. DOI:10.13386/j.issn1002-0306.2013.05.022
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Preparation of Ethyl Esters from high acid value fish oil by two-step process
2013(05):275-277. DOI:10.13386/j.issn1002-0306.2013.05.040
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Study on the effect of dry-fried crafts spiced sunflower quality
2013(05):278-280. DOI:10.13386/j.issn1002-0306.2013.05.070
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Effect of three additives on gel properties of fish/pork mixed gels
2013(05):281-284. DOI:10.13386/j.issn1002-0306.2013.05.071
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Effect of compound preservative on the storage of chilled pork based on fuzzy-synthetical evaluation
2013(05):284-287. DOI:10.13386/j.issn1002-0306.2013.05.072
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Study on stability of novel hemoglobin pigment
2013(05):288-290. DOI:10.13386/j.issn1002-0306.2013.05.073
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Study on washing effect of four pesticide residues in fruits by different detergents
2013(05):291-294. DOI:10.13386/j.issn1002-0306.2013.05.074
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Study on the construction of quality and safety traceability system based on forest fruit characteristics in Xingjiang
2013(05):295-298. DOI:10.13386/j.issn1002-0306.2013.05.075
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2013(05):299-303. DOI:10.13386/j.issn1002-0306.2013.05.014
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2013(05):303.
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Optimization of fluorimetry for determination phthalate esters in snails by response surface methodology
2013(05):304-308. DOI:10.13386/j.issn1002-0306.2013.05.015
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Detemination of nine microelements in Gnaphlium affine with Inductively Coupled Plasma Atomic Emission Spectroscopy
2013(05):309-311. DOI:10.13386/j.issn1002-0306.2013.05.007
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2013(05):312-314. DOI:10.13386/j.issn1002-0306.2013.05.008
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Simultaneous HPLC determination of yellow 2G, butter yellow and citrus red 2 in foodstuffs with high fat after purification with gel permeation chromatography
2013(05):315-317. DOI:10.13386/j.issn1002-0306.2013.05.016
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Rapid detection of Enterobacter sakazakii in milk by loop-mediated isothermal amplification
2013(05):318-320. DOI:10.13386/j.issn1002-0306.2013.05.076
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Effect of ice-temperature and cold preservation on quality of surimi product with modified atmosphere packaging
2013(05):321-324. DOI:10.13386/j.issn1002-0306.2013.05.077
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Study on biological antioxidant effect of Bamboo Leaves as a novel refrigeration preservative on large yellow croaker
2013(05):325-329. DOI:10.13386/j.issn1002-0306.2013.05.078
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Experiment on influence of ice-temperature controlled atmosphere storage on Pinggu peach quality
2013(05):330-332. DOI:10.13386/j.issn1002-0306.2013.05.079
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Effects of different preservatives combined with controlled freezing-point on the storage quality and physiological-biochemical index of Muscat Hamburg grape
2013(05):333-337. DOI:10.13386/j.issn1002-0306.2013.05.080
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2013(05):338-340. DOI:10.13386/j.issn1002-0306.2013.05.009
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Functional study of different rice protein concentrate effect on cholesterol level and anti-fatigue
2013(05):341-343. DOI:10.13386/j.issn1002-0306.2013.05.081
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Analysis of nutritional components from Lophatherum gracile Brongn
2013(05):344-346. DOI:10.13386/j.issn1002-0306.2013.05.082
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Research progress in anticancer mechanism of epigallocatechin gallate (EGCG)
2013(05):347-352. DOI:10.13386/j.issn1002-0306.2013.05.010
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Vibration damage and anti-vibration packaging of fruits and vegetables during transportation
2013(05):353-357. DOI:10.13386/j.issn1002-0306.2013.05.011
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Review on the toxicological effect of 3-Monochloropropane-1, 2-diol in food contaminant
2013(05):358-362. DOI:10.13386/j.issn1002-0306.2013.05.083
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Research progress in flavor components of edible fungus
2013(05):363-367. DOI:10.13386/j.issn1002-0306.2013.05.012
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2013(05):367.
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Research progress in food detection of gold nanoparticles
2013(05):368-371. DOI:10.13386/j.issn1002-0306.2013.05.042
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2013(05):371.
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Research progress in marine polysaccharides related to the function of the skin care
2013(05):372-375. DOI:10.13386/j.issn1002-0306.2013.05.041
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Research progress and prospect of egg shelf-life
2013(05):376-379. DOI:10.13386/j.issn1002-0306.2013.05.013
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Research progress in the synthesis of vitamin E
2013(05):380-383. DOI:10.13386/j.issn1002-0306.2013.05.023
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Research progress in the comprehensive utilization of soy sauce residue
2013(05):384-387. DOI:10.13386/j.issn1002-0306.2013.05.084
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Physiological function of antinutritional factors in broad beans
2013(05):388-391. DOI:10.13386/j.issn1002-0306.2013.05.085
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Progress in animal foods detection by near infrared spectroscopy analytical technique
2013(05):392-395. DOI:10.13386/j.issn1002-0306.2013.05.017
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Temporal dominance of sensations method and its application
2013(05):396-399. DOI:10.13386/j.issn1002-0306.2013.05.086
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2013(05):400.
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2013(05):401.
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2013(05):403.
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