Science and Technology of Food Industry 2015 No. 01

Study on the preparation of electrolyzed water with no- membrane generating device

Quality analysis of Yak Qula in different areas

Composition and antioxidant activity of polysaccharides from thinned- young- apple and matured- apple

Antioxidative activities in vitro of polyphenols from unripe apple pomace

Study on antioxidant capacities and antibacterial effects of eighteen blueberry cultivars from different areas

Comparison of egg white protein,soy protein isolate and associated Maillard reaction products as coating- films on walnuts lipid peroxidation

Kinetics and thermodynamics for adsorption removal of ethyl carbamate in Chinese rice wine

Antioxidant effect of flavonoids in extracts from the Eriobotrya Japonica( Thunb.) Lindl.leaves

Separation and purification of saponins from Chaenomeles speciosa using macroporous resin

Influence of superfine grinding on quality characteristic of jackfruit powder

Stress tolerances of four wild yeast strains

Bacterial dynamics and diversity during traditional sauerkraut fermentaiton

Study on screening and identification,endured abilities and restraining the nocuous abilities of bacillus subtili natto

Fermentation conditions of neutral protease on rapeseed meal from Bacillus compatibility

Isolation and identification of nine bacteria strains producing Protein- glutaminase

Selection of high- yield thermostable protease producing strain by ARTP and the study on its enzymological properties

Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics

Optimization of fermentation conditions for antibacterial activity of Symbiotic and Epiphyte bacterium 110 from Sinonovacula constricta Lamarck

Production of lactic acid from distillers grains hydrolysates by Rhizopus oryzae LS-1

Optimization of preparation process of collagen oligopeptide from puffer fish skin

Aqueous two phase system coupled with ultrasound for the extraction of total alkaloid from the peel of Zanthoxylum bungeanum

High intensity pulsed electric fields( HIPEF)- assisted extraction and purification of ursolic acid from Huizhou Gongju

Study on processing technology of a new clam / silver carp sausage

Optimization of microwave extraction of flavones in Herba Dracocephali Tangutici using the response surface method

Separation of anthocyanins from roselle by macroporous resins

Study on microencapsulation of safflor yellow

Investigation on the nutritional noodles with Angelica Keiskei and myotonin

Preparation for Fe_3O_4- SiO_2 carrier and optimization of the conditions for lipase immobilized

Study on the extraction and function of Heritiera littoralis seed protein

Study on the ultrafiltration concentration of sesame protein extracting solution and its functional properties

Optimization of yak aortic with pickled peppers by response surface methodology

Research of the production technics of Pu'er tea roses jelly

Effect of chitosan on flocculation impurity removal of extracting solution from houttuynia

Study on the processing technology of a whole mango juice beverage

Optimization of extraction of phenolic compounds from Gastrodia elata using response surface methodology

Optimization of ultrasonic assisted extraction of oleanolic acid from achyranthes by response surface methodology

Discussion of the pre- packaged food labeling problems and the solutions in food production enterprises

Research and formula optimization of pork color auxiliary

Determination of fat and fatty acid in chili and chili processing food

Separation and purification of Euryale shell triterpene compound with macroreticular resin

Simultaneous determination of Fluoroquinolones in seafood by modified Qu ECh ERS and Enzyme- linked Immunosorbent Assay

Real- time PCR detection of sheep derived materials in meat product

Establishment of Aminoglycoside resistance gene of foodborne MRSA detection method by Multiple- PCR

Determination of malondialdehyde in edible oils by high performance liquid chromatography

Study on rapid detection of double- stranded DNA viruses by the Triplex real- time PCR assay

Simultaneous determination of calcium propionate and natamycin in cake by high performance liquid chromatography with programmed wavelength UV detection

Study on volatile flavor compounds in different candied process Tongling white ginger by SPME- GC- MS

Screening,identification and microflora analysis of Lactic acid bacteria from Xinjiang traditional yogurts

Optimization and analysis of volatile components of Capsella bursa- pastoris L by SPME- GC- MS

Effect of controlled freezing point storage combined withε- PL on the quality and physiology of blueberry

Effects of boiling time on texture of Ruditapes philippinarum and characteristic of its boiled liquids

Effect of fats from Tenebrio molitor on weight,learning and mnemonic abilities of mice

Effect of ferulic acid from Coptis chinensis Franch on hypoglycemic acitivity of berberine in Hep G2 cells

Effect of Seabuckthorn on activities of enzymes and content of trace elements in the testis of mice after acute alcohol administration

Effects of compound pollution of 4 heavy metals on components of heavy metals and main biochemical composition and diffusion rate in tea

Research advances in detection and removal of Patulin in foods

Review on migration and determination of bisphenol A and its epoxy derivatives in food can coatings

Review of data fusion methods for electronic nose and electronic tongue signal and its application in food quality detection

Application of protectants in freeze- dried microorganism

Progress of three active components from Diospyros kaki L.f

Study on molecular weight distribution and antioxidant activity of protein components in germinal black soybean

Comparison of the eating quality in different cuts of Yunnan fatten yellow cattle

Effect of different voltage on the physiological signals of Rex rabbit and its meat quality

Inhibitory effect of polyphenols from Korean pine cone lamella onα- amylase and α- glucosidase

Research of purification and antibacterial effect of bovine protamine

Morphological features and internal structure of waxy wheat starch

Study on the seperation of ε- poly- L- lysine from fermentation broth by ion exchange method

Study on antioxidant activity in vitro about different solvent extracts of fruits of Pyracantha fortuneana

Quality changes of Peru squid during roasting process

Study on the gelling properties and mechanism of the grass carp surimi induced by ultra- high pressure

Study on the antioxidant activity of different extracts from Rubia tibetica Hook.F.

Application and research of the evaluation of dough rheological properties with the Mixolab

Science and Technology of Food Industry

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