Science and Technology of Food Industry 2015 No. 02

Comparative study of antioxidant activity and ingredient in different parts of Areca catechu L. extract

Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma Lucidum

Influence of preparation methods on the physico-chemical properties and oxidative stability of three kinds of nut oils

Study on the property of carboxmethyl cellulose-konjac glucomannan mixed sol

Study on the contents of distiller's grains of multiple-grains

Modelling moisture sorption isotherms for konjac based on different mathematical models

Anti-microbial activity of grape cane extracts and its application on storage of Red Globe grape

Effect of thermal and pH modified whey protein concentrate on functionality of whipping cream

Effect of high pressure processing treatment on beef color stability

Study on separation of anthocyanins from black rice and their antioxidation

Analyse of key volatile flavor compounds on faba bean pickled in vinegar

Study on species diversity of wild Morchella in Xinjiang

Study on fermentation conditions of co-expression cellulase strains

Investigation on bioactive protection of LEA-motif to insulin during desiccation

Dynamic changes of quality of pickles fermented by different lactic acid bacteria

Optimization of enzymatic extraction process and physicochemical properties of pentosans from black-grained wheat bran

Study on enzymatic processing and soluble β-glucan variation of turbid oats beverage

Optimization of fermentation process for the production of β-mannanase by Bacillus licheniformis TJ-101

Comparation on synthesis and release of mannan in four yeasts

Screening on the symbiotic lactic acid bacteria and yeasts

Enzymatic hydrolysis and antioxidant activity of Pteria penguin meat by protease

Optimization of culture conditions for yellow serofluid fermented by double lactobacillus to prepare organic acid coagulant

Preparation of ACE-inhibitory peptides from pig scapula protein by enzymatic with ultrasonic pretreatment and comparison of enzymatic effect

Study on pretreatments and optimization on reflux extraction of total flavonoids from glycyrrhiza residue

Screening the probiotics inhibiting the diarrhea caused by pathogens

Response surface optimization of medium components for citric acid production using clarifying solution of starch

Cloning and expression of the elastase gene Bacillus subtilis and identification of the ability of preparation of soybean peptide

Separation and purification of triterpenes from Matteuccia struthiopteris with macroporous resin

Study on optimization of water-soluble dietary fiber extraction process from citrus residues with citric acid

Study on ultrasonic-assisted alkali extraction techniques of protein from corn germ meal

Separation and purification of pig femoral collagen antihyper-tensive peptides by ion exchange chromatography

Research on high hydrostatic pressure sterilization technology of soft-packing boiled bamboo shoots

Preparation of germinated brown rice pancake

Preliminary study on sterilization technology of kiwifruit juice by radio frequency treatment

Optimization of enzymatic extraction technology of polysaccharide from Osmanthus fragrans using response surface methodology and investigation on its antioxidant activity

Optimization of protein extraction from Chuanminshen violaceum based on response surface methodology

Study on the conditions of extracting oleanolic acid and ursolic acid from residue of Chaenomeles speciosa (Sweet) Nakai

Optimization of extraction process of total phenolic acids from Syringa oblate Lindl. leaves by response surface methodology

Optimization of extracting technique assisted by ultrahigh pressure extraction (UHPE) of flavonoids from hawthorn

Study on microwave extraction of yellow pigment in Pyracantha Fortuneana fruit

Optimization of extraction technology of total flavonoids from Mentha haplocalyx by response surface methodology

Separation and purification process of piperine

Study on properties of calcium propionate modified polyvinyl alcohol packaging films

Study on correlation between wheat gluten and the rheological properties of improved flour

Freshness changes of ready-to-eat raw tuna fillets at different cold storage temperatures

Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices

Effect of different packaging materials on the quality and shelf life of strawberry

Effect of cutting stem and sealing wound on quality of postharvest green capsicum during storage

Study on antioxidant activity and quality of different pears during storage

Preservation effects of cortex oil peony extracts on green pepper

Effect of heat shock treatment on storage properties of cucumber at low temperature

Study on the blood lipid lowering function of multi-strain fermentation with mare's milk

Comparative analysis of nutritional ingredients in different kinds of pomegranate fruits

Effect of total flavonoids extract from banana peel on diabetes and its complications

Effect of litchi juice on blood lipids in rats under emotional stress

Research progress on the anti-tumor peptides

Research and development on natural antioxidants of edible oil

Research progress on ultrasonic biological effect of food processing

Research progress on the role of methyl jasmonate as signal molecules and application in fresh-cut fruits and vegetables

Research progress on the antibacterial mechanism of flavonoids

Effect of part of the trace elements on genomic stability

Research on three major food allergens protein and its structures

Quantification of five saponins in Gynostemma Pentaphyllum (Thunb.) Makino by HPLC

Determination of milk powder geographical origin based on multi-element analysis

Analysis of volatile components of Lapsang Souchong black tea

Detection for dog-derived components in foods by real-time polymerase chain reaction

Comparison of UPLC-MS/MS and HPLC for determination of 10 carbamate pesticide residues of tea

Analysis of catechin, caffeine and gallic acid in Kangzhuan tea by HPLC-DAD

Determination of amylase and amylopectin in hullessbarley from different habitats and varieties by dual-wavelength colorimetric method

Combined effects of pressure and thermal treatment on pork color

Effect of heating temperature on quality of blending oil

Preliminary study on antioxidant activity of Chinese liquor

Effect of salt on the gelatinization properties of flour and noodle quality

Science and Technology of Food Industry

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