Science and Technology of Food Industry 2015 No. 03

Effect of incorporation of oat bran on noodle quality

Factor analysis and cluster analysis of adaptability of raw material for instant rice

Breeding study of Lactobacillus Thermophilics induced by X- ray for L- lactic acid production

Study on the purification of inulin with macroporous ion exchange resin

Effect of Maillard reaction on the stability of Ovalbumin

Study on the preparation and physicochemical characteristics of taro starch acetate

Physico- chemical and structural characterization of polysaccharide CVP- Ⅱ2 from Catathelasma ventricosum

Study on microwave- assisted extraction process of polysaccharides and antioxidant activities from Malus halliana koehne

Expression and functional analysis of an alternative sigma factor,lsig B of Streptomyces rimous in E.coli

Rrapid detection of Salmonella spp.by SYBR Green I real- time polymerase chain reaction

Optimization of medium for the production of α- pinene by the recombinant Escherichia coli

Optimization of conditions for CMCase activity of cellulase detected with DNS method for Streptomyces griseorubens( JSD-1)

Screening and identification of lactic acid bacteria with degrading nitrite and cholesterol from Laminaria japonica

Effects of different kinds of aqueous herbal extracts on submerged fermentation and product activity of Paecilomyces cicadae

Development of PCR- DHPLC detection method for five types of Staphylococcal enterotoxin genes

Optimization of cell preparation technology for high RNA content Beer Yeast QH633

Isolation and identification of acid- producing lactic acid bacteria from tofu acid whey

Interactions of lactic acid bacterium and yeasts isolated from Xinjiang traditional fermented dairy products

Effect of inoculated fermentation on physicochemical characteristics of Yinmi flour and quality of rice noodles

Effect of production auxiliary materials of infant rice formula powder on enzymolysis processing

Study on the optimization of extracting polysaccharides from Eucommia male flowers tea by response surface methodology and the antioxidant evaluation

Study on processing technology of bananas biscuits

Study on preparation of apple and carrot paste for infants and the characteristic of its texture

Analysis and extraction for polyphenols in apple juice of pre- pressing fruit

Camellia oleifera seed oil recovery from emulsion through alkaline demulsificatication

Study of preparation and purification process of antihypertensive peptides from Yak milk casein

Optimization of extraction process of polysaccharides from Blueberry leaves by response surface methodology

Preparation and performance studies on the microencapsule of perilla oil entrapped with complex coacervation

Research of processing optimization of almond oil by subcritical butane using response surface method

Study on flavonoids extraction technology from Chaenomeles Speciosa pomace of Chongqing

Enzymatic preparation of protein from sesame cake

Study on the crust for snow skin mooncake preparation

Optimization of fermentation conditions of Malus micromalus Makino brandy by response surface methodology

Extraction and purification of fucoxanthin from Undaria Pinnatifida

Technical optimization on supercritical CO2 extraction of rose essential oil

Optimal microwave extraction conditions of total triterpenoids from Volvariella volvacea mycelia by response surface methodology

Optimization of process for microwave- assisted extraction of polyphenols from burdock and its antioxidant activity

Effect of calcium ascorbate as sodium chloride substitute on the quality of pork

Effect of tea polyphenols on the rheological properties of two kinds of dough

Research of application of soybean protein in the non- dairy creamer

The research of removal Listeria monocytogenes biofilms with ultrasonic treatment

Comparative analysis of aroma characteristics of three kinds of Taiwan oolong tea from different fermentation degree

Analysis of near infrared spectroscopy of jujube sugar content by genetic algorithms

Determination of acetamiprid in soil and cabbage by dispersive solid phase extraction and high performance liquid chromatography tandem mass spectrometry

Study on the phenol- sulfuric acid determination method of alkali- insoluble yeast cell wall polysaccharides

Detection of adulteration of animal meats from different sources by near infrared technology

Simultaneous determination of vitamin A and different configuration of vitamin E in vegetable oils by HPLC

A fast method to identify Phenolphthalein added illegally added to diet pills by Raman Spectroscopy

Effect of temperature on the storage properties of antarctic krill meal

Stability of green asparagus juice treated with thermal pasteurization during chilled storage

Research of micro- perforated plastic film storage performance of green soybean at different temperature

Effect of different level of injury on ginger antioxidant content and antioxidant capacity

Influence on chilling injury and quality of postharvest 86-1 Hami melon( Cucumis melo L.) fruit under different storage temperatures

Study on the correlation analysis of moisture and texture of Kyoho grape during storage at room temperature

Effect of N,O- carboxymethyl chitosan coating on storage and shelf- life quality of Okubo Peach

Evaluation of the effect of mixed zhen gan drinks on chemical liver injury

Effect of fructooligosaccharides on the growth and metabolism of Lactobacillus casei

Effect of amino acid composition and content on the nutritional value and flavor of Dandelion during the fermentation process

Effect of Auricularia polytricha powder with different mesh on obese rats induced by high fat diet

Research progress in the role of ethylene as signal molecule and regulation of physiological metabolism in postharvest fruits and vegetables

Research progress in the phage display technology mapping epitope for major food allergens

Research progress in detection methods of malachite green and its metabolites residues in aquatic products

Research advances in postharvest softening mechanism of table grape

Formation and characteristics of the main roasted coffee flavour compounds

Effect of sugar alcohols on the functional characteristics of raw egg mixtures and the qualities of sugar- free sponge cake

Study on the dynamic accumulation of taurine in four shellfish flesh of Jiangsu east costal and the appropriate harvest times

Preparation and antioxidant properties of low molecular weigh hyaluronic acid from tilapia eye

Determination of contents,antioxidant and antibacterial activity of grapefruit extracts

Effect of irradiation pretreatment on the formation of acrylamide in the model system of glucose and asparagine

Preparation of gallnut tannins liposome and its quality evaluation

Study on the taste compounds and the contributions to taste of cultured large yellow croaker

Effect of postmortem chilling time on the heat- induced gelation properties of beef homogenate

Rheological properties of Jinqian mushroom

Analysis of the anthocyanin profiles and anti- TGEV activity from purple cabbage

Study on the Anthocyanin and Bovine Serum Albumin interaction based on Stern- Volmer Equation and Tachiya model

Science and Technology of Food Industry

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