Science and Technology of Food Industry 2014 No. 02

Physicochemical property and structural characteristics of glycoprotein from Camellia oleifera Abel seed cake

The influence of double-coating on the effectiveness of probiotic microcapsules

Study on antioxidant activity of different molecular weight segments of Red Sea Bream bone peptides

Study on antioxidant activity of guava polyphenols in vitro

Effects of malve nut gum on the quality of minced chicken

Study on purification and characterization of superoxide dismutase in Trametes versicolor mycelium

Study on UV-Vis absorption spectrometric investigation of the gallic acid against DPPH free radicals

The concent of total phenols, total flavonoids and antioxidant activities of Foeniculum vulgare Mill

Effect of electrical stimulation on different parts of yak meat quality and sensory characteristics

Determination for phenolic compounds of fresh and resin adsorption debittered Guanxi pomelo juice

A new sterilization technique to Escherichia coli combined with high pulse electric field and thermal sterilization technology

Antioxidant activities of polysaccharides from Epimedium residue in vitro

Research of process optimization of enzymatic hydrolysis of salted egg white

Study on fermentation process in yacon-banana fruit mixed vinegar

Effects of fermentation temperature on the quality of soy sauce

Nutrition ingredient analysis of Solanum nigrum fermentation liquid under different conditions

Enzymatic properties of polyphenol oxidase from Lotus seed

Study on bacterial community changes and its flavor components of pickled amaranth stem

Study on the cholesterol-reducing activity of Lactobacillus casei 21008 in vitro

Optimization of composite enzymatic hydrolysis assisted ultrasonic for extraction of favonoids compounds from hawthorn

Research of formula optimization and storage stability of nutrient set-yogurt containing Oviductus ranae

Optimization of fermentation condition for yeast strains of Yacai

Optimization of the condition with rice of Ganoderma lucidum mycelium solid culture

Optimization of Schizothorax Prenanti Tchang protein enzymatic hydrolysis technology by response surface methodology

Study on the fermentation techniques of golen silk jujube paste leaven

Optimization of process conditions for the extraction of chondroitin sulfate by response surface methodology

Study on brewing technology and stability of blue honeysuckle

Peptone in the application of lactic acid bacteria culture

Optimization of production conditions of protein feed fermented scallop processed disposal by response surface methodology

Study on the technology optimization of microwave-assisted extraction of essential oil from citrus flower

Study on the vacuum distillation separation of Limonene from Citrus peels oil

Extraction of xylan from corncob with Steam flash-explosion assisted by dilute sulfuric acid presoaking

Study on optimization the process of ultrasonic-assisted extraction of oil from cherry seeds by response surface method

Ultrasonic-microwave synergistic extraction of α-glucosidase inhibitor from leaves of Salix babylonica. L

Optimization of extraction technology of siraitia seed oil

Extraction condition of Xinjiang flaxseed oil aroma

Optimization of synthesis of vitamin E octenylsuccinate

Study on technology of removing Cd2+ in squid sauce

Study on the control of non-enzymatic browning of papaya candied fruit

Study on the extraction technology of flavonoids from corn cob by response surface methodology

Study on ultrasonic-assisted enzymatic enhancing autolysis of yeast from waste brewer

Research of the hygienic safety of urea-formaldehyde resin in contact with food

Effect of tea polyphenols nanoliposomes on the property of gelatin film

Stability of CMC/milk protein/sucrose systems influenced by κ-carrageenan

Study on the extraction and stability of carotenoid in pomelo peel

Effect of CO treatment on quality of tilapia fillets during storage

Study on the preservation and hurdle factors regulation of pickle chicken legs

Effect of 1-MCP treatment on storage quality and physiological index of Yali pear at room temperature

Effect of the balance gas of modified atmosphere packaging on the shelf-life of eggs

Effect of nano vacuum packaging on the preservation of fresh-cut peeled sugarcane

Influence of quality change of antarctic krill on protease activity and soluble protein

Effects of storage temperature and 1-methylcyclopropene on browning of Sichuan Prunus americana

Experimental studies on the toxic effect of grape seed proanthocyanidin extract

Effect of oats β-glucan on plasma lipid and FFA in highcholesterol mice

Study on protective effects of lycopene against rotenone-induced injury in PC12 cells

Analysis of meat qualities of different parts of Fengdu County Hybrid of Simmental and Mongo Cattle beef

Study on effects of polysaccharides from Camellia oleifera Abel. on decreasing blood sugar

Research progress in the application of biological preservation with lactic acid bacteria in aquatic products

Research progress in solid phase microextraction (SPME) in tea aroma analysis

Research progress in the enzymatic modification

Research progress in wheat starch retrogradation

Research progress in the antioxidant peptides derived from egg protein

Research progress in wheat α-gliadin peptides related to celiac disease

Research progress in the mechanical properties of cereal

Research progress in the walnut related polyphenols and interaction with Serum Albumin

Research progress in preparation of hyaluronic substitutes from chitosan

Relationship between muscle fiber types and tenderness of meat

Research progress in biological function and antioxidative activity of DHA (Docosahexaenoic acid)

Research progress in esterification starch

Analysis of volatile aroma component of fresh watermelon juice by SPME and SAFE with GC-O-MS

Optimization the L-carnitine determination by spectrophotometric method and comparison of content in the yak organs

Determination of purine base in bacillus natto fermentation broth

Simultaneously determination of pyruvic acid and lactic acid by using dual-wavelength spectrophotometry and changing the pH of the system

GC-MS analysis of volatile components in the flower of Leucosceptrum canum Smith

Thermal desorption coupled to GC-MS for analyzing aroma components in fresh corn

Analysis of abscisic acid content in peel of mango by HPLC

Study on the inclusion behavior between CDs and natamycin

Study on extraction, purification and antimicrobial activity of pomegranate peel tannins

Effect of mung bean protein on the quality of cooked frozen dumplings

Study on antioxidant activity and acid, bile salts tolerance of lactic acid bacteria

Optimization of hardness determination of crisp grass carp's dorsal muscle

Science and Technology of Food Industry

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