Science and Technology of Food Industry 2013 No. 01

Sutdy on the antioxidant activity of several common vegetables and fruits and the correlation between the content of pdyphenols and VC and the antioxidant activity

Research on purification conditions of superoxide dismutase from tilapia blood by ion exchange chromatography

Optimization of culture conditions of a moderately halophilic bacteria by response surface methodology

Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology

Research on improving technology of the instant soybean powder by enzymatic hydrolysis method

Breeding of high β-galactosidase producing Aspergillus Oryzae by mutation with UV and LiCl

Study on construction of yeast engineering strain for pear wine by protoplast fusion method

Study on the grapefruit peel pectin extraction by ultrasonic assisted with pectinesterase

Study on the performance of the two carriers in the immobilized continuous fermentation of the beer

Secretory expression of inulin fructotransferase in Pichia pastoris

Study on the preparation of meat flavor precursors using enzymatic hydrolysis of mechanically sliced Tilapia residue protein

Optimization of mixed culture conditions for low temperature lactic acid bacteria

Study on the production of carotenoids by Rhodotorula glutinis in a molasses-based medium

Study on extraction technology of total flavones using cellulase from leaves of winter-jujube

Application of ultrasonic processing milk of lime to purification of refined sugar

Study on microwave vacuum freeze-drying process of Honeybee Pupae

Study on the effect of poly (ethylene oxide) on the electrospinning of soy protein isolate

Influence of the stability and its structure characteristics of buffalo yogurt with mango puree induced by several critical technological conditions

Study on decolorizing brown granulated sugar based on synergistic flocculation of chitosan and γ-polyglutamic acid

Study on processing technology and sensory evaluation of healthy low-sugared Huaiyuan pomegranate juice

Study on the plasticizer of microcapsules wall material of Xizang ghee

Research on optimization of GABA content accumulation during the germ-remaining milled rice germination by response surface methodology

Comparison of extraction methods of Artoarpus heterophyllus Lam protease

Optimization of ultrasonic-assisted extraction of total flavonoids from leaves of Sedum spectabile Boreau by response surface methodology

Preparation of soluble dietary fiber in almond skin using enzymatic method in coordination with ultrasonic wave and study on physicochemical properties

Refinement of rice germ oil and analysis of its physico and chemical properties

Preparation and performance of crosslinked microporous cassawa starch

Optimization of extraction conditions of polysaccharide from loquat core by response surface methodology

Optimization of extraction technology for protein in Lentinus edodes waste substrate by quadratic regression rotation-orthogonal combination design

Purification of saponins from corn stigmas by macroporous resin

Optmization of the extraction technology of the Allium chinensis G.Don saponins by response surface methodology

Inclusion complex of volatile oil from Thymus mongolicus Ronn.with hydroxypropyl-β-cyclodextrin

Separation of grape skins protein from wine sediment by aqueous two-phase systems

Optimization of protein extraction from defatted bitter melon seed using response surface methodology

Optimum brewing conditions for dissolving green tea polyphenols and components analysis

Optimization of the spray drying method in the application of DHA in formula milk powder

Study on mutton flavor synthesis by Maillard reaction from sheep bone protein hydrolysates

Application of sodium alginate-calcium as pork back-fat substitute in salami sausages

Analysis and control of common biohazard in restaurant industry

Determination of sugar content in colored liquid food by automatic potentiometric titration

Determination of 4-hexylresorcinol in aquatic products by high performance liquid chromatography

Determination of total flavonoids in black soybean seed coat from different regions by colorimetric method

Effect of pre-treatment methods of bovine blood on clenbuterol residues by Enzyme-linked Immunosorbent Assay (ELISA)

Determination of theanine in tea-extraction by HPLC with a compensate after column and charged aerosol detection

Determination of Benzo (a) pyrene in preserved ham by high performance liquid chromatography-fluorescence detection

Induction of phenylpropanoid metabolic activity in muskmelon fruit by postharvest BTH treatment and challenge inoculation with Trichothecium roseum

Effect of water activity on the stability of fat in whole goat milk powder during storage

Effect of papaya and corn silk extracts on color and quality of mushroom (Agaricus bisporus) slices during blanching

Research of the keep-alive technology without water of yellow catfish

Effect of limonene emulsion on post-harvest physiology and storage quality of spinaches

Study on the safety of instant asparagus powder

Nutritional component analysis and quality evaluation of golden pompano

Protective effect of corn pollen flavonoids against imitate space radiation injury in mice

Research advances of increasing soluble dietary fiber by extrusion

Current status of the study and utilization of the bioactive compounds of apple

Research progress of secondary metabolites from genus Eurotium and their biological activities

Research progress of phytic acid and its bioactivities

Research progress of pathogenic mechanism of Listeria monocytogenes

Present status and prospect of wild Morchella in Xinjiang

Application of supercritical fluid technique on improving food characters

Research progress of mechanical damage in postharvest fruits and vegetables

Application of solid 13C nuclear magnetic resonance (NMR) in food science

Study on angiotensin converting enzyme inhibition activity and active ingredient of traditional Chinese medicines

Comparison and research of the contents of mineral elements in commercial edible vegetable oils

Antibacterial effect of extraction from Hibiscus mutabilis leaf on E.coli O1 and Staphylococcus aureus 91053

Study on chemical constituents and antimicrobial activities of lipid component of Marine Chlorella

Research of change of 18 aging indicators in beer during fermentation

Protection of GDL-induced soy protein cold-set gels on probiotic

Study on the correlation between total flavonoids and anti-oxidation in bee pollens

Study on antimicrobial activities of the essential oil and various extracts of Rodgersia aesculifolia Batalin

Effect of the addition of coarse cereals and beans on physical properties of wheat dough

Oxidative stability of DHA oil during the refining process

Study on the distribution and content of flavonoids in various parts of Shatian grapefruit

Effect of the extrusion on the structure and properties of broken rice starch

Science and Technology of Food Industry

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