Science and Technology of Food Industry 2016 No. 02

Study on the oxidation kinetics of vegetable oils by thermogravimetry

Structural analysis and antioxidant activities of polysaccharides from the fruiting bodies of Pleurotus ferulae Lenzi

Stability and antioxidant activity of anthoyanins from Lonicera edulis

Key physicochemical factors of rice affecting textural properties and sensory of cooked rice

Effect of environmental factors in food processing on the inhibitory actvity of bifidocin BB04

Study on effect of ultrasonic treatment on GABA accumulation and antioxidant capacity in germinated brown rice

Antimicrobial activity of ethyl acetate fractions of ethanol extract of peanut testa

Characteristics of combined hot-air and microwave drying for sweet potato slice and quality evaluation

Effects of fish species and hydrocolloids on the gel properties of surimi gels

Stability analysis of three kinds of stilbene compounds in Morusalba L.

Effect of rosemary extracts on the antioxidant capability of aqueous enzymatic vegetable oils

Interaction between rice starch and glutelin during aging

Effects of high pressure combined with thermal treatment on myoglobin in pork

Using high-energy hybrid particle field mutation breeding high yield Monacolin K and low yield citrinin of Monascus strains

Investigation of antibiotic resistance and resistant genes of epibiotic lactic acid bacteria on the surface of Sichuan pickled cowpea

Optimizing process parameters for enzymolysis of potato starch by response surface methodology

Screening and identification of alkaline β-glucosidase producing-strain and partial enzyme characterization

Screening and identification of AI-2 high-producing lactic acid bacteria

Screening and identification of pectinase-producting strains and optimization of pectinase-producting condition

Optimization of fermentation condition of Pichia pastoris for xylanase production by response analysis

Study on fermentation technology of osmanthus-Yali wine

The influence on the chemical materials content in brewing beer of adding wheat

Comparison of microbial genome DNA extraction methods used in the fermentation process of northwestern Shanxi acid gruel

Optimization of complex enzyme extraction condition of dietary fiber from bamboo shoots using response surface analysis

Isolation and characterization of fenvalerate degrading strain and optimization of degradation conditions

Optimizing techniques of Perilla seed oil by aqueous enzymatic extraction assisted with heat treatment

Changes of relationship between the sizes of reverse micelles before and after extraction of peanut protein and their extraction rates

Effects of polyphosphate and high pressure processing treatment on the characteristics of squilla myofibrillar protein gel

Effect of processing technology of soybean milk on the quality of whole cotyledon tofu

Study on the degradation of chitosan with hydrodynamic cavitation based on the venturi tube

The study of extraction methods for fucoidanase and optimization using response surface methodology

Effect of three pretreatments on enzymatic hadrolysis isoflavoues aglycone

Effect of microwave drying on quality of sesames

Dynamics model and process optimization of thin-layer drying of carmine radish

Optimization of ultrasonic-microwave assisted extraction of polyphenols from jackfruit peel and evaluation of its antioxidant activities

Random centroid optimization of flavonoids extraction from Pierman pomegranate

Optimization of the inclusion process of flemingia flavonoids with β-cyclodextrin by central composite design and response surface methodology

Study on the clarification agent in longan wine of different clarification and stability

Optimization of microwave-assisted extraction of triterpenoids from Gynura procumbens by response surface methodology

Formula optimization of a zero calories jelly powder based on response surface methodology

The preparation of DEAE-agar gel microspheres and its application in the separation of R-Phycoerythrin and C-Phycocyanin

Optimization of ultrasonic-assisted extraction of bergenin from Rhizoma Bergeniae Scopulosae by response surface analysis

Technology optimization of the microcapsule of soybean powder

Study on copigmentation effect and stability of flavonoids on spine grape anthocyanins

Effect of cooking loss,tenderness and water distribution of Tan sheep at different salt addition treatment

Effects of filling nitrogen in vacuum combined with heat treatment on free radical and protective enzymes of fresh-cut Agaricus bisporus

Protein oxidation-induced structure and function changes of the oratosquilla oratoria salt-soluble protein

Study on the machanism of formaldehyde content changing in the Penaeus vannamei storaged at different temperatures

Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck

Analysis on grape quality during shelf life at two temperatures

Effects of enzymatic extractions from oyster on the learning and memory of senile mice induced by D-gal

Effect of Lactobacillus plantarum SCS1 on blood glucose levels in hyperglycemia model mice

Study on the anti-diabetic nephropathy activities of Paccilomyces hepiali extract on diabetic sprague-dawley rats

Effect of astaxanthin combined with vitamin E on acute alcohol-induced oxidative stress in rats

Effect of functional dietary supplement on rats suffering from chronic emotional stress

Progress on the biological activities of fucoidan from brown algae

Reasearch progress on the methods for quality improvement of okara

Comparative analysis of nutritional ingredient of yak milk with other mammalian milk

Research progress on the structure-activity relationship of flavonoid compounds based on different antioxidant mechanism

Research advances on post-harvest diseases and storage technology of pomegranate fruit

Advances on research and development of meat products compounded with fruits and/or vegetables

Biochemical method for evaluation of grain damage with fast green FCF dye

Identification and analysis on aroma components of Chimonanthus Praecox

Simultaneous determination of nine aminoglycosides and tetracyclines antibiotics residues in crayfish by high performance liquid chromatography-tandem mass spectrometry

Determination of five flavor nucleotides in pork by ion-pair reversed-phase high performance liquid chromatography

Determination of deltamethrin residues in honey by HPLC coupled with ultrasound-assisted dispersive liquid-liquid microextraction

Establishment of content determination and optimization extraction condition of total alkaloids in Maca

Determination of the in vitro antioxidant capacity of quinoa seeds extracts

Functional properties and amino acid composition of cashew nut protein

Effect of the aggregation conditions on the kinetic self-assembly of type Ⅰ collagen from tilapia(Oreochromis niloticus) skin

Study on antimicrobial actions of four kinds plant juice

Science and Technology of Food Industry

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