Science and Technology of Food Industry 2014 No. 01

Comparative study of chemical compositions in cigarette and raw materials, partly-finished product and finished product of tobacco sheet

Study on effect of boiling conditions on quality of chicken bone stock

Purification and antioxidative activity of polysaccharides from cold-extracting apple peel

Effect of different components of fucoidan from Sargassum siliquastrum on Lung Cancer A549 Cells

Protein isolation from bean vermicelli waste water and characterization

Study on auto-oxidation and several antioxidants on antioxidation performance of raspberry seed oil

Research of the solution viscosity and conformation character of polysaccharide from the mushroom sclerotia of pleurotus tuber-regium

Study on enzymatic characteristics of Peroxidase ( POD) in pomelo

Induction and PMA-qPCR detection of Listeria monocytogenes in viable but non-culturable state

Purification and identification of Streptococcus thermophilus phage

Amylase from Lactobacillus paracasei L1: Optimization of its fermentation condition and reaction temperature and pH

Establishment of microbial growth kinetics prediction model of S.maltophilia in fresh-cut cabbage

Effect of nitrogen on the growth, lipid accumulation and nutrient uptake of a freshwater microalgae Ankistrodsemus sp.

Germicidal efficacy of neutral electrolyzed water against the apparatus for the production of aquatic products

Study on isolation and identification of the spoilage microbes in bottled tomato sauce and their characteristics

The study of pepsin immobilized with alginate and chitosa

Effect of Saccharomyces cerevisiae species on the quality of Vaccinium Bracteatum Thunb.fruits wines and its productive process

Research of optimum degradation conditions of fomesafen by Aspergillus flavus

Process optimization of killing Aspergillus niger isolated from corn by microwave irradiation

Optimization of ultrasonic-assisted extraction and antioxidant activity of chlorogenic acid from Lonicera macranthoides Hand.-Mazz.

Optimization of fermentation medium of Bacillus amyloliquefaciens ZJHD-06 by response surface methodology

Applied research of modified starch and guar gum in frozen bun dough

Study on the synthesis of allicin by using ozone and the application of the method on garlic oil

Optimization of cellulase-assisted extraction of osthole from root of Radix Angelica Pubescens using response surface methodology

Optimization of ultrasonic-assisted extraction conditions of polyphenol from Picea koraiensis Nakai by response surface methodology

Optimization of color-protecting process conditions of Cryptotaenia japonica Hassk

Study on extraction of corn germ protein by two-step enzymatic method

Influence of pasteurization in the goat milk sanitary quality

Optimization of processing technology and formulation of green tea-kiwi fruits compound beverage

Immibilization of naringinase onto cross-linked alginate sodium carrier

Optimization of extraction technology of flavonoids from Rose Laevigata Michx.and their comparison

Study on the functional beverage with eyesight protection

Reseach of processing technology of auricularia auricular paper

Three stage extraction and structural characters of melanin from black-bone silky fowl

Optimization of solid state fermentation medium of Monascus M2 for xylanase production by response surface analysis

Experimental study on technology of vacuum freeze-drying of concentrated soup of yak bone

Navel orange sorting and packaging surface damage detection algorithm design based on computer vision and image processing

Effects of natural preservatives on shrimp ( Penaeus vannamei) during cold storage

Opportunities and challenges that the super-ministries reform brings to food production enterprises

Detection of class Ⅰ integron from foodborne salmonella and analysis on the drug resistance gene cassettes

Research of the contents variation of chlorogenic acid in the leaves of Helianthus tuberosus L.during different growth stages in Chaidamu

Simultaneous determination of ten mental cations in water by single column ion chromatography

Determination of phthalate plasticizers in mulch by microwave assisted extraction-gas chromatography

Determination of the contents of inorganic elements in bromelain by microwave digestion-inductively coupled plasma mass spectrometry

Comparison of aroma-active compounds among three types of commercial milk chocolate: relationship to sensory perception

Drying mode discrimination of roasted coffee by electronic tongue

Determination of alcohol in purple yam low-alcohol fermented beverage by gas chromatography

Effect of heat shock treatment on reactive oxygen species metabolism and storage quality of fresh-cut sweet pepper

Study of modified konjac glucomannan coating on fresh-keeping of strawberry

Study on CA storage technology of green peppers

Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

Effect of nanocomposite-based packaging on the postharvest quality of citrus fruit

Effect of leucine on insulin secretion in normal rats

Nutritional characteristics of silkworm pupae protein and peptides after simulated gastric and simulated intestinal digestion in vitro

Effect of cooking on phytochemicals and VC in vegetables

Effect of feeding ultra-fine ginkgo leaves particles on the cholesterol content in eggs

Promotion of spleen lymphocyte and macrophage functions induced by neutral protease hydrolysate of Oviductus Ranae protein

Application of essential oils in the edible antimicrobial films

Effect of processing conditions on quality of fruit and vegetable juices

Development situation and prospects of food lightweight packaging material

Recent applications of liquid chromatography tandem mass spectrometry for analyzing antimicrobials residue in food

Study on the application of Near Infrared Spectroscopy in the meat quality evaluation

Accelerated Solvent Extraction and its applications in food analysis

Nutritional properties of quinoa and its application prospects

Advances in improving the vitamin C content of fruits and vegetables

The research status of deacidification methods of fruit wine

Review on antioxidant peptide and its chemical activity assay methods

Analysis of chemical components by GC-MS and scavenging capacity against DPPH free radical of volatile oil from brewer's spent grain

Effects of three kinds of Eucommia ulmoides Olive raw materials on the cultivation of pleurotus

Effect of different time electrical stimulation on quality of yak during aging

Effect of two phases of high and low temperatures on characteristic color development and antioxidant activity in Maillard reaction system

Research of the extrusion on the component changes of the fruit and vegetable breakfast cereal

Study on the thermal stability of channel catfish skin collagen based on ultrafine grinding

Study on the dielectric properties of scallop adductors at frequency of 915MHz and 2450MHz

Study on japonica rice starch and its gelatinization properties and edible quality of cooked rice

Effect of the time of frozen on secondary structure of glutenin and gliadin and textural properties of dough

Study on quality changes of fast frozen rice dumplings in storage

Effect of air temperature on drying kinetics of broiler chicken wings and quality of end product

Effect of pH and dialdehyde starch on the properties of tilapia skin gelatin films

Science and Technology of Food Industry

Export File

Citation

Format

Content