Science and Technology of Food Industry 2017 No. 01

Effects of a high cholesterol- reducing Lactobacillus acidophilus strain and Staphyloccus xylose on the physico- chemical quality and harmful biogenic amines of fermented sausages

Processability of four strains of lactic acid bacteria

An assessment on the individual & collective equol cultivating productivity of intestinal bacteria

Studies on Daqu microbial community structure based on phospholipid fatty acid( PLFA) analysis

Fermentation process of Candida utilis for selenium- enriched and production of glutathione

Study on isolation and identification and population succession law of bacterial in fermented grains during the brewing of Luzhou- flavour Liquor

Isolation and identification of endophytic bacteria based on NRPS functional gene from Salicornia bigelovii.Torr

Effect of a compound microbial fermentation agent on the quality of fermented sausage

Analyze the influence of hydrodynamic cavitation on sucrose by high performance liquid chromatography

Optimization of separation process of sterols compounds saponification from abalone gonads

Optimization of hydrolysis conditions for xylo- oligosaccharides preparation from the xylan on the solid acid catalyst

Effects of twin screw extruding conditions on the quality of rice noodles with fresh cut potatoes

Optimization of the preparation for the agar oligosaccharides by enzymatic hydrolysis

Study on extraction technology of pectin from Gentiana scabra by microwave-assisted method

Optimization of extraction process for polyphenols from pineapple leaves fiber by response surface methodology

Optimization of ultrasonic- assisted extraction of alkaloids from fruits of Evodia lenticellata Huang by response surface methodology

Optimization of the extraction process of Pomegranate flowers and development of black tea beverage

Optimization of ultrasonic extraction process of total saponins from Polygonatum odoratum by response surface methodology

Optimization of Citrus complex biopreservatives microcapsules technology by response surface methodology

Influence of acid soaking on antioxidant of extraction from sesame coat

Study on processing optimization of steamed noodle

Optimization of ethanol desorption- dilute alkali extracting process of astaxanthin from shrimp shell

Study on technology of Pleurotus eryngii biscuits and its shelf life determination

Extraction of polysaccharide in Paeonia suffruticosa ‘Feng Dan'episperm

Influence of different processing technology on sialic acid content of edible bird's nest products

Effects of beet powder combined with sodium nitrite on the quality of Chinese sausage

Evaluation of nutritional quality of red bayberry based on cluster analysis and principal component

Determination and analysis of 17 amino acids in Qaidam Chinese wolfberry

Determination of multi components and analysis of fingerprint of Lianhua Qingwen granules by HPLC

Development of portable device based on dual- DSP for nondestructive detection of pork freshness

Detection method research of adulteration of apricot kernel oil based on fingerprint of volatile components

An authentication technology of egg products

Analysis of volatile compounds in Dunaliella Salina with HS-SPME-GC-MS method

Determination of tea pigments contents of Congou black tea by near infrared spectroscopy

Relationship between cyclic voltammetry redox potential and total reducing power of tea extracts

Identification of Lepidium meyenii(Maca)and its derived products with PCR method

Influence of different conditions on the color and phenolics contents of blueberry wines stored in PET bottle storage

Effect of rosemary and green tea extracts on qualities of tomato fragrant sauce at 25℃

Effect of postharvest methionine treatment on blue mould and reactive oxygen metabolism in peach fruit

Analysis of the texture properties in grapes berries based on puncture test and berries shape

Study on the changes of the microstructure and organic elements of litchi pericarp during storage

Comparative analysis of nutritional and functional components in different breeds of proso millet

Screening of Lactobacillus acidophilus of high resistance against gastro-intestinal tract and the immunomodulating effect of its on artificial ulcerative colitis mice

Effect of purple yam extract on antioxidant function and lifespan in Drosophila melanogaster

Advances on research and application of garlic polysaccharide

Research progress of fluorescent molecularly imprinted nano probe in food safety and detection

Progress and analysis of detection methods of milk quality

Research progress in rapid detections of chemical hazards in aquatic products

Applications of metabolomics method in the study of personalized functional food

Application and development of the specialty fat in chocolate coating of baking foods and ice cream

Progress in the angiotensin converting enzyme inhibitory peptides from marine proteins

Rheological properties and interactional mechanism of grass carp skin gelatin and curdlan co- gels mixed systems

Correlation between electrical conductivity and quality change of grass carp fillets during frying process

Research of the emulsifying characteristics of OSA modified starch and the effect on the preparation of nano emulsions

Screening of drying process conditions for cantonese- style sausage drying process conditions

Adsorption properties of antihypertensive peptides on magnetic agarose affinity medium

Effect of pre-soaking on the antioxidant compounds and antioxidant activity of Hill Gooseberry( R.Tomentosa) juice

Antioxidant activity of Maillard reaction products from system of ribose and hydrolyastes from scallop( Patinopecten yessoensis) gonad

Research of the migration of bisphenol A diglycidyl ether and it's derivatives from coated cans

Preparation and condition optimization of electrospun Gliadin nanofibers

Studies on the film-forming properties of protein isolate from defatted Antarctic krill(Euphausia superba)

Science and Technology of Food Industry

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