Science and Technology of Food Industry

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

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2013(14):14-18. DOI:10.13386/j.issn1002-0306.2013.14.012
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2013(14):20.
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2013(14):22-25. DOI:10.13386/j.issn1002-0306.2013.14.002
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2013(14):26-28. DOI:10.13386/j.issn1002-0306.2013.14.003
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2013(14):30-31. DOI:10.13386/j.issn1002-0306.2013.14.004
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2013(14):32-33. DOI:10.13386/j.issn1002-0306.2013.14.005
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2013(14):34-36. DOI:10.13386/j.issn1002-0306.2013.14.006
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2013(14):37. DOI:10.13386/j.issn1002-0306.2013.14.001
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2013(14):38-39. DOI:10.13386/j.issn1002-0306.2013.14.041
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2013(14):40. DOI:10.13386/j.issn1002-0306.2013.14.007
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2013(14):42-48.
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New research progress of food safety administration overseas and reference suggestions for China’s food safety management
2013(14):49-53. DOI:10.13386/j.issn1002-0306.2013.14.042
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Detection of soybean protein in surimi products by fluorescently-labeled monoclonal antibody
2013(14):54-57. DOI:10.13386/j.issn1002-0306.2013.14.043
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Microwave rapid extraction of free fatty acids from Zanthoxylum bungeanum Maxim and their HPLC fluorescence detection by pre-column derivatization
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2013(14):58-62. DOI:10.13386/j.issn1002-0306.2013.14.025
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Determination of mineral elements in vegetable oils by atomic absorption with ultrasonication
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2013(14):63-66. DOI:10.13386/j.issn1002-0306.2013.14.026
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An improving absorption spectrometry method of yeast biomass concentration estimation using thickening agent
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2013(14):67-70. DOI:10.13386/j.issn1002-0306.2013.14.044
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Rapid analysis of sulfamethoxazole residue in milk based on fluorescence spectroscopy coupled with chemometrics
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2013(14):71-76. DOI:10.13386/j.issn1002-0306.2013.14.027
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Optimum process of Bacillus subtilis of high pressure inactivation in food by response surface methodology
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2013(14):77-80. DOI:10.13386/j.issn1002-0306.2013.14.045
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Study on the effect of tea polyphenols on thermal and pasting properties of two kinds of starch
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2013(14):81-84. DOI:10.13386/j.issn1002-0306.2013.14.046
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Effects of drying temperature on the qualities of tilapia
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2013(14):85-90. DOI:10.13386/j.issn1002-0306.2013.14.047
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An investigation of flammability of ghee by using cone calorimeter
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2013(14):91-93. DOI:10.13386/j.issn1002-0306.2013.14.031
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Antioxidant capability of lipase-catalyzed acetylated EGCG on edible oils
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2013(14):94-98. DOI:10.13386/j.issn1002-0306.2013.14.032
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Waxy corn starch hydrolysis by β-amylase and properties of the dextrin
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2013(14):99-102. DOI:10.13386/j.issn1002-0306.2013.14.048
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Physicochemical properties of three different oil in water emulsions
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2013(14):103-107. DOI:10.13386/j.issn1002-0306.2013.14.033
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Analysis and comparison of Fuji apple quality from different regions
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2013(14):108-112. DOI:10.13386/j.issn1002-0306.2013.14.008
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Influence of cooling rate on food quality after high-temperature sterilization
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2013(14):113-116. DOI:10.13386/j.issn1002-0306.2013.14.049
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Effects of irradiation on color, pungency and volatile oil of chilli powder
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2013(14):117-121. DOI:10.13386/j.issn1002-0306.2013.14.050
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Study on synthesis and antibacterial activity of dihydromyricetin-Ni complexes
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2013(14):122-126. DOI:10.13386/j.issn1002-0306.2013.14.051
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Profiles of flavor substances from sourdough fermented with Lactobacillus paralimentarius 412
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2013(14):126-130. DOI:10.13386/j.issn1002-0306.2013.14.052
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Analysis on the structure of Pinctada fucata antioxidant peptide
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2013(14):131-135. DOI:10.13386/j.issn1002-0306.2013.14.009
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Effects of sterilization treatment on quality of squid segmentation processing
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2013(14):136-141. DOI:10.13386/j.issn1002-0306.2013.14.053
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Effect of pretreatment with sweeping frequency ultrasound on zymohydrolysis characteristic of zein
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2013(14):142-147. DOI:10.13386/j.issn1002-0306.2013.14.054
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Volatile composition of Hainan solo papaya by headspace solid-phase microextraction/gas chromatography-mass spectrometry
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2013(14):148-151. DOI:10.13386/j.issn1002-0306.2013.14.028
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Chemical composition, antioxidant and antibacterial activities of the essential oil from Amomum Tsaoko
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2013(14):152-155. DOI:10.13386/j.issn1002-0306.2013.14.034
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Effect of microwave heat-moisture treatment on resistant starch content and properties of potato starches
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2013(14):156-159. DOI:10.13386/j.issn1002-0306.2013.14.055
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Characteristics of the sublethal injured and resuscitative Vibrio parahaemolyticus
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2013(14):160-165. DOI:10.13386/j.issn1002-0306.2013.14.010
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Effect of γ-ray irradiation on the structure of konjak glucomanan
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2013(14):166-168. DOI:10.13386/j.issn1002-0306.2013.14.056
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Influence of potato starches on functional properties of common carp myofibrillar protein
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2013(14):169-172. DOI:10.13386/j.issn1002-0306.2013.14.057
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Effects of ultra-high pressure on microorganism in bovine coloctrum
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2013(14):173-176. DOI:10.13386/j.issn1002-0306.2013.14.058
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Analysis of aroma components in fermented sausage with different starter cultures
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2013(14):177-181. DOI:10.13386/j.issn1002-0306.2013.14.059
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Application of 16S rDNA fingerprint on the strain identification and traceability isolated from yogurts
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2013(14):182-186. DOI:10.13386/j.issn1002-0306.2013.14.060
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Optimization of technology on fermented strawberry-honey wine
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2013(14):187-190. DOI:10.13386/j.issn1002-0306.2013.14.061
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Isolation, purification and identification of high temperature halophilic yeast from soy sauce Mash
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2013(14):191-196. DOI:10.13386/j.issn1002-0306.2013.14.062
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Effect of starter culture on the chemical characteristics and protein degradation changes of the air-dry mutton
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2013(14):197-200. DOI:10.13386/j.issn1002-0306.2013.14.063
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A novel preparation technology of mixed fermentation for the production of propionic acid and its optimization
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2013(14):201-204. DOI:10.13386/j.issn1002-0306.2013.14.030
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2013(14):205-208. DOI:10.13386/j.issn1002-0306.2013.14.064
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Construction and expression of three taste peptide tandem genes
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2013(14):209-211. DOI:10.13386/j.issn1002-0306.2013.14.065
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Optimization of high temperature pretreatment conditions for straw
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2013(14):212-215. DOI:10.13386/j.issn1002-0306.2013.14.011
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Study on enzymatic maceration processing of radish juice
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2013(14):216-219. DOI:10.13386/j.issn1002-0306.2013.14.066
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Study on chito-oligosaccharide function green tea yoghurt
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2013(14):220-223. DOI:10.13386/j.issn1002-0306.2013.14.067
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2013(14):224-228. DOI:10.13386/j.issn1002-0306.2013.14.035
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Extraction of dietary fiber from Ganoderma atrum with response surface optimization
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2013(14):228-232. DOI:10.13386/j.issn1002-0306.2013.14.068
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Study on processing technology of strawberry powder solid beverage by vacuum freeze-drying method
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2013(14):233-236. DOI:10.13386/j.issn1002-0306.2013.14.069
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Study on the stability and processing of perilla milk beverage
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2013(14):237-241. DOI:10.13386/j.issn1002-0306.2013.14.070
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Optimization of Elopichthys Bambusa viscera oil leaching process in two-step extraction method
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2013(14):242-245. DOI:10.13386/j.issn1002-0306.2013.14.071
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Comparative study on extraction methods of Dictyophora indusiata polysaccharide
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2013(14):246-250. DOI:10.13386/j.issn1002-0306.2013.14.036
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Separating trehalose and glucose with simulated moving bed chromatography
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2013(14):251-253. DOI:10.13386/j.issn1002-0306.2013.14.072
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Study on optimization of the extraction technology of Antarctic Krill polysaccharide by response surface methodology
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2013(14):254-258. DOI:10.13386/j.issn1002-0306.2013.14.037
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Optimization of extraction conditions of duck breast salt-soluble protein based on response surface methodology
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2013(14):259-262. DOI:10.13386/j.issn1002-0306.2013.14.073
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Study on application of membrane integration to extraction and purification of tannin in Carya cathayensis sarg peels
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2013(14):263-268. DOI:10.13386/j.issn1002-0306.2013.14.074
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Study on technology of fermentation condition and raw material formula of chestnut steam bread
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2013(14):269-272. DOI:10.13386/j.issn1002-0306.2013.14.075
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Study on the optimization of flocculation technology for remel syrup of brown granulated sugar by using zeta potential analysis
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2013(14):273-277. DOI:10.13386/j.issn1002-0306.2013.14.076
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Extraction of protein from high-temperature peanut meal using combination process with steam flash-explosion, alkaline-extraction and acid-precipitation
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2013(14):278-282. DOI:10.13386/j.issn1002-0306.2013.14.038
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Optimization of the nevadensin extraction conditions from Fewflower Lysionotus using ANN-GA
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2013(14):283-286. DOI:10.13386/j.issn1002-0306.2013.14.013
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Optimization of the preparation process of eucommia seed oil mixed fatty acid and the analysis of its fatty acid composition
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2013(14):287-291. DOI:10.13386/j.issn1002-0306.2013.14.039
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Research of application of microalgal DHA in toast
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2013(14):292-295. DOI:10.13386/j.issn1002-0306.2013.14.014
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Development of black beer bread
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2013(14):296-299. DOI:10.13386/j.issn1002-0306.2013.14.077
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2013(14):299-302. DOI:10.13386/j.issn1002-0306.2013.14.040
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Study on the effect of processing technology on chicken soup quality
2013(14):303-304. DOI:10.13386/j.issn1002-0306.2013.14.088
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Effects of edible gum on quality of deep fat-fried breaded shrimp
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2013(14):305-310. DOI:10.13386/j.issn1002-0306.2013.14.078
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Antioxidant activities of oregano oil, carvacrol, citral and cinnamaldehyde
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2013(14):311-313. DOI:10.13386/j.issn1002-0306.2013.14.079
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Inhibition effect comparison of citric acid treatment on two dry rot pathogens of potato tubers
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2013(14):314-317. DOI:10.13386/j.issn1002-0306.2013.14.015
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Changes of quality and shelf life of squid during storage
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2013(14):318-321. DOI:10.13386/j.issn1002-0306.2013.14.080
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The effect of lightly baked scallop’s moisture content on quality and bacterial phase composition
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2013(14):322-326. DOI:10.13386/j.issn1002-0306.2013.14.081
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Screening of sanitizer for foodborn pathogens in fresh-cut onions and the optimization of the sanitizing condition
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2013(14):327-331. DOI:10.13386/j.issn1002-0306.2013.14.082
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Wound curing in different time on dry rot and quality of potatoes during storage at room temperature
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2013(14):332-334. DOI:10.13386/j.issn1002-0306.2013.14.016
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Study on the quality changes of Carassius Auratus during storage between refrigeration and partial freezing
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2013(14):335-338. DOI:10.13386/j.issn1002-0306.2013.14.017
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Study on the anti-ageing of Chinese yam polysaccharide on drosophila
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2013(14):339-341. DOI:10.13386/j.issn1002-0306.2013.14.018
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Effect of the extract from cortinarius rufo-olivaceus on antioxidation activities in H22 tumor bearing mouse
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2013(14):342-345. DOI:10.13386/j.issn1002-0306.2013.14.019
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Study on the effect of schisandra wine on sleep improvement of mice
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2013(14):346-349. DOI:10.13386/j.issn1002-0306.2013.14.083
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Hepatoprotective effects of Giant salamander glycopeptides against carbon tetrachloride (CCl4) -induced hepatic injury in mice
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2013(14):350-352. DOI:10.13386/j.issn1002-0306.2013.14.020
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Research progress in the mechanism of anti-obesity effect of tea
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2013(14):353-357. DOI:10.13386/j.issn1002-0306.2013.14.021
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Research progress in nondestructive detection of poultry products quality based on hyperspectral imaging
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2013(14):358-362. DOI:10.13386/j.issn1002-0306.2013.14.029
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Research progress in functional ingredients in the fruit of Gardenia jasminoides Ellis
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2013(14):363-369. DOI:10.13386/j.issn1002-0306.2013.14.022
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Application of screen-printed biosensor in food analysis
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2013(14):370-374. DOI:10.13386/j.issn1002-0306.2013.14.023
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Research progress in application of flow cytometry in detection of foodborne pathogen
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2013(14):375-379. DOI:10.13386/j.issn1002-0306.2013.14.084
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Rearch progress in the proteinase K
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2013(14):380-384. DOI:10.13386/j.issn1002-0306.2013.14.085
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Fish Cystatins and its application perspective in aquatic products
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2013(14):385-389. DOI:10.13386/j.issn1002-0306.2013.14.086
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Research progress in food protein-derived antihypertensive peptides
2013(14):390-394. DOI:10.13386/j.issn1002-0306.2013.14.024
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Research progress in aptamer-based biosensing techniques in food safety
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2013(14):395-399. DOI:10.13386/j.issn1002-0306.2013.14.087
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2013(14):416.
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