Science and Technology of Food Industry 2014 No. 03

Study on antioxidant and antibacterial activities of the metabolites from Daphniphyllum endophytic fungus JR0203

Effect of gas composition on the chilling injury of cucumber under the storage of low temperature

Preparation of Antarctic krill peptides with anti-oxidant activity

Secondary purification and composition analysis of polyphenols from Pinus sylvestris L.barks

Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity

Extraction of flavonoids from Potentilla fulgens by microwave method using ethanol as extractant and evaluation of antioxidant activity by cell model

Protective effect of buckwheat bee pollen on oxidative stresses and their component analysis

Purification and determination of physicochemical property of Tuber indicum polysaccharide

Study on the extraction of total flavonoids from Gynostemma pentaphyllum by enzymatic-ultrasonic method and the flavonoids antioxidation activities

Zymogram analysis and identification of the proteases from Bacillus amyloliquefaciens BS5582

Influence of fermentation conditions on organic acids during brewing process of pear vinegar

Screening of the strain capable of producing α-glucosidase inhibitor and the optimization of solid fermentation

Over-expression of the Decarboxylase Gene ARO10 and its influence on β-phenethyl alcohol biosynthesis in Saccharomyces cerevisiae

Production of acid α-Amylase Aspergillus Niger strains by mutagenesis of protoplast

Induction and resuscitation of viable but non-culturable state of Staphylococcus aureus

Optimization of fermentation parameter for prodigiosin by ZY-H bacterium

Optimization of cultural conditions and amplification of Bacillus Subtilis-K-6-9

Optimization of fermentation condition for cecropins productions by response surface analysis

Study on the ge-accumulation of Ganoderma applanatum in submerged culture

Screening and identification of high-acetic-acid-producing strain for sugarcane vinegar production

Optimization research of fermentation mediums for Lactobionic acid producing strain

Investigation on amino acid extraction of the castor bean meal and the optimization of the acid hydrolysis method

Aqueous enzymatic extraction of hemp seed oil

Optimization of ultrasonic-assisted extraction of protein from oil-tea cake by response surface methodology

Desalinating effect of macroporous resin on hydrolysis soybean peptide and its optimal conditions

Research of fermenting process of Actinidia arguta wine

Research of blanching sasanquasaponin by reduction agents

Study of flammulina velutipes extract by enzymatic preparation

Study on ultrasonic extraction of polysaccharides in chestnut shell by response surface methodology

Optimization of ultrasound-assisted extraction of polysaccharides from Avicennia marina by response surface analysis

Study on extraction of limonin from lemon pulp by aqueous two-phase system of the ethanol- (NH4) 2SO4

Study on processing technology of the thick pulp beverage of BlackBerry

Optimization of dough fermentation based on dynamic density

Study on sterilization bacterium effect of pulsed light on fresh-milk

Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction

Preparation of antioxidant peptides from Zizyphi Spinosi Semen protein by enzymatic hydrolysis

Synthesis of n-butyl p-hydroxybenzoate catalyzed by nanometer rare earth composite solid superacid SO42-/ZrO2-2% Nd2O3

Study on cell disruption of complex enzyme of Cunninghamella elegans

Optimization of the extraction technology of glycoprotein in nidamental gland from squid by response surface methodology

Research on processing technology of Douzhir

Optimization of ultrasonic-assisted extraction of pigment from red rice by response surface methodology

The effect of oxygen scavenging film packaging material on quality of orange juice

Electrochemical behavior and determination of sunset yellow on poly (crystal violet) film-modified glassy carbon electrode

Comparative application of head space-solid micro-extraction and simultaneous distillation extraction for GC-MS analysis of volatile components in IRA rabbit meat

Rapid determination of borax in food by ICP-OES method with water ultrasonic extraction

Determination of 49 pesticide residues in tea bags by ultrasonic assisted extraction SPE-GC/MS

Detection for rice-derived ingredients present in dairy products with real-time PCR method

Contribution of Lactobacillus paracasei to flavor of fermented sausage

Inhibition effect of Natamycin on grape Alternaria sp.

Study on anti-mildew polyethylene plastic added with MIT

Effect of rape bee-pollen and its mixtures on the antioxidative capability of Chinese-style sausage

Effects of different SO2 injury on quality of Red Globe grapes during shelf-life

Effect of storing property of kiwifruit treated by different microwave

Study of the effect of fish egg peptides binding with calcium on increasing calcium bioavailability in rats

The effects of Ieris chinxensis ( Thunb.) Nakai on acetylcholine content in nicotine poisoning mouse

Effects of pickling process on the content of amino acids in Ma bamboo shoots

Effect of natto lipopeptide on human breast cancer MCF-7 cells

Effects of sanshool on the intestinal health effects of female Sprague-Dawley rats

Research progress of extraction and determination methods of γ-aminobutyric acid

The development of flavonoids in Asparagus officinalis L.

Physiological function, application and manufacturing method of sialic acid

Effect of electrical stimulation combined with chilling on cytoskeletal proteins ( Desmin, Troponin-C, Integrin) degradation of yak progress

Protein extraction methods of fruit based on proteomics

Research progress of drying technology of jujube

Application of computational fluid dynamics in food thermal processing

Application of chromatography and electrophoresis in separation and analysis of whey protein

Study on the preparation and current situation of chondroitin sulfate

Advances in structure and physicochemical properties of casein micelle

Study on the protective effect of erythritol on vitamin C in lemon juice

Effect of ultrafine grinding on volatile compounds in winter jujube powder

Preservative properties of apple branch extracts for Grass carp

Interaction between tannic acid and pancreatic α-amylase

Effect of micronization on the physicochemical properties of pea powder

Study on physicochemical character and cooking quality of wholegrain reformed brown rice from extrusion

Effect of different drying methods on the active compounds and browning enzyme activities from the Bud of Lonicerae Confusae

Study on the variation of nutrient contents and sensory values in Satsuma mandarin during blanching process

Quality changes and relativities analysis between frying oil and chicken strings during frying

Study on bactericidal effect of chlorine dioxide gas to bacteria on the surface of wheat and strain identification

Analysis of the formation kinetics on 5-hydroxymenthylfurfual in disaccharide system during thermal processing

Science and Technology of Food Industry

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