Science and Technology of Food Industry 2013 No. 02

Effect of irradiation on the quality of soy protein

Analysis of the impact factors and kinetics of the sonolytic degradation of carbaryl using ultrasonic bath

Influence of different mineral elements on hardness of dry bean curd

Peanut skin coarse polyphenol antioxidation in vitro

Effects of harvested time on the flavor of cooked indica rice

Study on basic composition and properties of different varieties of purple sweet potato flour

Comparison of disinfection effect of egg surface by different treatment methods

Identification on characteristic aroma components of peanut oil under different temperatures during thermal treatment

Bioactivities of different polar fractions from three water caltrop pericarps

Effects of ultra-high pressure treatment on the enzyme activity of Stichopus Japonicus body wall

Comparison of polysaccharide content and anti-oxidation activity in Polygonatum from four different regions

A novel method for determining the coating efficiency of carboxymethyl chitosan coated liposomes containing coix seed oil

Effect of rice types and dosages on cake qualities

Effect of inlet temperature of spray drying on qualities of strawberry powder

Effect of degree of milling on the retrogradation rice flour

Application of uniform design optimizing the antimicrobial activity of Chinese chives extract in vitro

Study on the key enzymes of ethanol oxidation and acetic acid production in Acetobacter pasteurianus HN 1.01

Screening, identification and activity analysis of a Dextranase-producing Altermonas espejiana strain

Study on the strain characteristics of methanotrophs secreting the pigment with different carbon source

Study on isolation and identification of a producing aroma yeast and its biology characteristics

Optimization of Mortierella Isabellina culture medium conditions in fermentation of arachidonic acid by response surface methodology

Analysis of microorganism of pork jelly with white spots

Genetic transformation of Flammulina velutipes with taxadiene synthase gene

Changes in antioxidant activity of blueberry-ferment during natural fermentation process

Prokaryotic expression of Enterobacter sakazakii α-Glucosidase and preparation of its polyclonal antibody

Synthesis of lipase-catalyzed L-ascorbyl decanoate in ultrasonic field and determination of its antioxidant activity

Application of luminescent Vibrio fischeri to evaluation of toxicity of several common pigments

Study on optimization of enzymatic hydrolysis technology of Mactra veneriformis

Preparation of sulphated konjac glucomannan (KGMS) by sulfuric acid method

Extraction process and analysis amino acid composition of defatted rice bran albumin and globulin

Optimization the technology of Choerospondias axillaris juice clarification by the pectinase

Optimization of technological conditions of tilapia scraps enzymatic hydrolysates chelated with zinc by quadratic regression orthogonal rotary

Optimization of extraction technology of chlorogenic acid from Anaphalis lactea Maxim. by response surface methodology

Study on technology of removing starch from sweet potato marc

Microbial sterilization effect of ozone to brown rice germination during the soaking process

Optimization of ultrasonic extraction technique of SOD from horse blood by response surface methodology

Study on the production technology of Qula rennet casein

Study on purification of sweet potato pectin

Optimization of veratramine extraction by response surface methodology

Study on processing technology of instant velvetbean flour

Optimization of fish oil extraction from fishmeal using response surface analysis

Optimization of enzymatic extraction of polysaccharides from Sterculia lychnophora by central composite design

Application of the dynamic high-pressure microfluidization technology in Radix Tetrastigmae leaves flavonoids extraction

Extraction and determination of the volatile oil of Fructus Ulmns pumila by GC-MS

Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin

Optimization analysis for textural quality of Scomberomorus niphonius surimi based on response surface methodology

Effect of pretreatment on the antioxidant activities of walnut peptides

Optimization of the parameters of the daylily vacuum freeze-drying processing

Study on suitable condition on fermentation of pineapple wine with self-made active dry yeast

Optimization of ultrasonic extraction conditions of pigment from wolfberry residue by response surface methodology

Study on conductivity of PEF sterilization of pulse waveform and energy relationship research

Effects of emulsifier on quality of cake baked with microwave

Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP

Study on fresh-keeping effect of antimicrobial peptides from Bacillus methylotrophilus in Tilapia fillet preservation

Research on non-enzymatic browning reaction of Choerospondias axillaris fruit cake during storage

Effects of post-harvest calcium treatment on storage physiology of button mushroom (Agaricus bisporus)

Changing characteristic of surface lipids during rice storage

Study on Composite Mulberry Leaf on preservation of fruits

Study on nutritional properties in tempeh

Acute toxicity tests and in vitro antibacterial activity of Sargassum fusiforme

Changes of nutritional components in peanut sprouts during the germination

Effect of germanium-riched Auricularia auricular mycelia on intestinal microflora in mice

Protective effect of cadmium poisoning mice liver and kidney damage of the phragmites polysaccharide

Development evolution and analysis of Chinese supervision system for health food

Research and application of a new functional glucan——alternan

Prospects of applying Near Infrared Spectroscopy in aquatic products

Research progress in antioxidant activity of whole grain

Advances in bioactive peptides research of dairy products

Present situation and prospect of production technology research and application of erythorbic acid

Present research and clinical application of enteral nutrition

Research progress in Cassia obtusifolia L. seed:the extraction process of the active ingredients and pharmacological effects

Development and applications of iron-fortified food

Study on the extraction methods of anthocyanins in plants

Review on safety supervision of food supply chain

Detection of Xinyang Maojian Tea’quality by electronic nose

Determination of total flavonoids in buckwheat and buckwheat goods

Study on the method for determining the entrapment efficiency of coix seed oil liposomes

Determination of heavy metals in Antarctic krill (Euphausia superba)

Determination of resveratrol in red wine by three-dimensional fluorescence spectrometry

Detection of crude fiber in forage with the Near Infrared Spectroscopy (NIRS) analysis technology

Comparison of growth parameters of different pathogenic Vibrio parahaemolyticus stains on Litopenaeus vannamei

Comparison of content and optimization of extraction process of taurine in the yak organs

Quality control of xiao-bai apricot almond oil by GC-MS combined with clustering analysis and principal component analysis

Study on emulsifying properties of isolated soy protein

Influence of rice protein in rice flour on pasting properties

Science and Technology of Food Industry

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