Science and Technology of Food Industry 2013 No. 03

Study on the antioxidant activity of different extracts from Mentha canadensis L.

Effect of microfluidization and ultrasonic on solubility of soybean protein isolate

Effect of different thermal treatments on the physicochemical properties of pineapple puree

Research of mathematical model for determining the browning degree of fresh-cut potato

Study on metallothionein impact for heavy metal accumulation of different organizations in carp

Effect on cooling mutton quality by using electrical stimulation and slung-load

Antioxidant activities of functional components from Kummerowia Striata

Difference in variety and area in terms of general content of flavones in bee pollens

Influence of milking stage on microorganisms in goat milk

Study on ultrasonic wave-assisted Semi-bionic extraction and antioxidant activity of flavonoid glycoside from Herba Lobelia Chinensis

Study on the effect of heating on the quality of pig bone soup

Influence of different alkali on gel properties of hen egg white

Construction and expression of recombinant prokaryotic vector pQE-30-luxS

Optimization of enzymatic hydrolysis of peanut protein isolate by response surface methodology

Research of isolation and physiological characteristics of the Alicyclobacillus isolated from apple juice concentrate export

Study on the water-soluble polysaccharide prepared by Leuconostoc sp.SK24.002 fermentation

Use of chlorogenic acid as target to optimize the formula of vinegar fermented with eucommia leaves

Screening, identification and growth characteristics of high acid-producing lactic acid bacteria

Effect of original sugar content and sulfur dioxide on volatile acid of the red icewine

Optimization of fermentation process for lactase by Enterobacter sp.SYA2 using response surface methodology

Isolation and preliminary identification of endogenous mold in wine grape

Preliminary study on secondary sediment formation of soy sauces based on statistics methods

Isolation and identification of protease-producing marine bacteria from Shanghai Lingang sea area

Study on enzymatic hydrolysis process conditions of black bone chicken-blood

Preparation of antioxidative peptides from goose hemoglobin hydrolysates and optimization of enzymatic hydrolysis conditions

Preliminary study on preparation technology of coated microcapsules of Lactobacillus acidophilus

Study on the microencapsulation of walnut oil

Study on the optimization of microwave-assisted extraction of polysaccharides from taro by response surface methodology

Study on the preparation of highland barley green beverage

Study on processing technology for a kind of traditional instant rice powder

Study on the preparation and stability of VC nanoliposomes suspension and the proliposomes

Study on ultrasonic-enzymatic extraction of polyphenolic compounds in Korean pine bark

Preliminary optimal ion-exchange technology of saccharification liquid made from broken rice for preparing glucose injection by response surface methodology

Technological optimization for acid hydrolysis of waste distiller’s grains

Preparation and properties of fat analog products of taro starch

Extraction technique of wheat germ albumin and determination of molecular weight

Producing imitation camembert cheese using rennet casein

Optimization of the extraction process of flavonoids from cactus fruit

Optimization of extraction process of the melanin from prickly ash seed

Study on the extracting process of water unextractable pentosan of wheat

Study on processing technology of tomato sauce seasoning crucian carp

Optimization of emzyme-assisted extraction processing of oil from pumpkin seed by response surface methodology

Optimization of the conditions of Morchella esculenta mycelium liquid culture Zinc-riching

Application of the mixture of Carrageenan and enzyme digested Konjac gum in jelly sweets

Concentrated emulsion stabilized with plasma protein as pork backfat substitute in low-fat emulsified sausages

Rapid determination of pesticide residues in vegetables by enzyme inhibition method with cholinesterase from donkey serum

Study on the variation of six harmful metals in tremella before and after sulphur fuming

Rapid determination of pesticides residues in fruits and vegetables by gas chromatography-mass spectrometry

Comparative study on the prediction of beef nutrients by near infrared spectroscopy under two resolutions

Determination of adenosine phosphates in L.bulgaricus by RP-HPLC method and its application

Research of the event-specific loop-mediated isothermal amplification method for detection of transgenic maize Bt176

Separation and identification of L-citrulline in Trichosanthis Fructus by high performance liquid chromatography-evaporative light scattering detection

Rapid detection of Pseudomonas cocovenenans by loop-mediated isothermal amplification

Effect of aloe extract on fresh-keeping and storage quality of grapes

Screening and purification of dominant spoilage bacteria from fresh-cut green pepper

Fresh-keeping effect of Huaiyuan pomegranate peel extract on cucumbers

Effect of 1-MCP treatment on storage quality and postharvest physiology of fig fruits

Analysis of volatile components in compound condiment by HS-SPME-GC-MS and storage conditions

Effect of gynura divaricata on the function of gastrointestinal motility in mice

Study on anti-inflammatory biological activities of glucosides from the fruits of Cucurbita moschata

Research progress in separation purification and component identification of anthocyanins

Research progress in functional components and medinical value of Elaeagnus Angustifolia L.

Development and existing problems of soy-based infant formula

Research progress in detection methods and control measures for heterocyclic aromatic amines in processed meat products

Exploitation and utilization of the eggshell membrane

Research progress in natural coating materials of citrus fruit storage

Research progress in proteolysis system of lactic acid bacteria and related gene expression

Research progress in novel materials for mycotoxin immunoassay

Research progress in mechanism of apigenin’s anticarcinogenic activity on cancer cells

Research progress in bioactivities of the bitter compounds in functional foods and their bitter taste masking technology

Effect of high pressure processing on the qualities of blueberry juice

Research of the extraction process of metallothioneins from main tissue of the carp

Study on color change of thermal-reaction type shrimp flavors during preparing process and antibacterial activity

Effect of ultrasonic on egg white protein-fructose Maillard reaction system

Study on impedance characteristics of salted duck egg at low frequency

Study on enzymatic browning control of lychee fruits during pretreatment of freeze drying

Evaluation of Xinyang Maojian tea’quality by electronic tongue technology

Study on purification and identification of anthocyanins from purple corn bract and its thermal characterization

Contrastive analysis of quality between low-fluoride brick-tea and traditional brick-tea

Preliminary analysis of pigment in tuber from colored potatoes

Impact of microcrystalline cellulose on the quality and texture of bread

Determination of nocuous elements and pesticide residues in Flos Chrysanthemi indici and its extracts

Effect of ultrasound on antioxidant activity of fig polysaccharides

Science and Technology of Food Industry

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