Science and Technology of Food Industry 2017 No. 03

Studies on purification of ice structuring protein from cold-acclimated wheat seedlings

Structural characterization and in-vitro adsorption capacity of olive pomace insoluble dietary fiber

Study on rheological properties of corn starch in the ionic liquid

Effect of ethanol extracts from sorghum bran on oxidative stability of four kinds of vegetable oils

Study on fermentation of Streptococcus thermophilus in skimmed milk

Cloning and expression of a novel food additive γ-PGA synthase gene

Isolation of microbial strain producing thermostable protease and characterization of the enzyme

Optimal condition for selenium-rich Lactobacillus plantarum cultivation

Effect of water-soluble extract of purple sweet potato on property of fermented milk

Optimization of fermentation conditions of spores production of Bacillus licheniformis BL-5

Effect of solid-state fermentation with Agaricus blazei on polyphenols of wheat

Screening of siderophore-producing Vibrio vulnificus and optimization of induction conditions using response surface methodology

Study on drug resistance testing and gyr A gene analysis of milk lactobacillus of Damao pastoral areas of Inner Mongolia

Fat-soluble alkaloids extracted from Dendrobium Nobile Lindl induced apoptosis of human colorectal cancer HT-29 cells

Study on the selection and optimization of clarificants of pomegranate wine

Optimization for extracted conditions of sea cucumber visceral

Effect of whey protein isolate on clarification of fresh Pyrus bretschneideri ‘Huangguan'pear juice

Process of extraction and purification of high content phytosterol from corn silk

Preparation and process optimization of Jellylike Fungi Seasoner

Establishment of optimum media for lipid production in Yarrowia lipolytica by Taguchi method

Study on the technique of Boletus edulis Bull.flavor salad dressing

Optimization of two-phase extraction of polysaccharide from blueberry

Crystallizing mannitol from discarded liquid produced in the process of separating phenylethanoid glycosides from Cistanche deserticola

Improvement on pretreatment process of Scallops and evaluation of its quality during drying

Preparation technology of polypeptide from Corbicula fluminea

Research of enzymolysis technology of the British red kidney bean protein antioxidant peptide

Optimization of fermentation of red pulp honey pomelo fruit wine by response surface methodology

Study on simulated chicken of fibrous soy protein developed by high moisture extrusion

Influence of fluidized bed drying technology on the pasting properties of paddy rice

Optimization of the fermentation conditions of White sarcocarp Loquat wine and the standards establishment by response surface methodology

Influence of extruded millet powder on dried noodle processing characteristics

Study on the evaluation index of the quality of low sugar Cherry tomato preserved fruit

Effects of ions on properties of chitosan/pectin/Arabic gum PEC membrane

Development of flow injection measuring peroxide value of edible oil instrument

Analysis of the volatile compounds from Nugget hop variety by gas chromatography-mass spectrometry

Study on determination of forchlorfenuron in mustard tuber by solid-phase extraction and ultra performance liquid chromatography

Study on determination of paraffin's index components illegally added into sweet potato vermicelli

Investigation and application of a tubular Chemiluminiscence immunoassay on detection of Deoxynivalenol

Determination of amino acids from Sipunculs nudus by acid hydrolysis-automatic amino acid analyzer

Determination of organic acid and anion in noni powder by ion chromatography

Study on fluorogenic quantitative PCR detection method of Acinetobacter lwoffii in raw milk

Determination of vitamin B in yak milk by reversed phase high performance liquid chromatography method

Effect of temperature on the volatile compounds of dried salted Muraenesox cinereus

Difference of effects of environmental humidifier and spray-chilling on weight-loss of pig carcasses in cooling process

Effect of vacuum pre-cooling treatment on storage quality of Australia Mango

Effect of storage temperature and humidity on maize protein

Effects of different storage conditions on the texture and amino acid composition of sauced duck during processing

Application of the textural evaluation in grapes berries based on puncture test and fisher discriminant analysis

Studies on dose-effect relationship of n-butanol extracts of Amygdalus mongolica on reducing blood lipid and its chemical constituents

Anti-tumor effects of total triterpene glycosides from Pearsonothuria graeffei

Evaluation on the defecation functions of banana oligosaccharides

Study on fly maggot peptide on aging model mice and its mechanism

Analysis of nutrients and active components in sporophore of wild Auricularia peltata

Study on the inhibition of free radical in roast by Musalais wine

Research advances in terahertz spectroscopy detection of harmful substances in food

Research progress in the transportationand absorption of cholesterol and other lipids by dietary mixed micelles

Research progress in the food-grade delivery systems in different encapsulating technology loading beta-carotene

Self-assembly of foodborne protein and their applications

Extraction,component analysis and antioxidant activity of plant essential oils

Research progress in barley leaf powder

Effect of different final frozen temperatures on Aralia elata( Miq.) seem's crystallization and texture

Analysis of nutritional composition and flavor compounds in boiled clam liquid

Preparation of nanocrystalline cellulose from degreasing cotton and application as reinforcing agent in alginate-starch composite membranes

Preparation of crosslinked porous starch by enzymatic hydrolysis combined with crosslinking modification to encapsulate salidroside

Changes of bioactive compounds and antioxidant capacities of jujube( Zizyphus jujuba) fruit cv ‘Jinsixiaozao'during different growth / ripening stages of growth

Characterization and antioxidant activity analysis on the crude Hericium erinaceus polysaccharides extracted by different methods

Study on the antioxidation in vitro of Termitornyces Albuminosus beverages

Effect of drying method on properties and structure of bacterial cellulose film

Effects of sodium chloride contents on the molecular and gelation properties of myosin extracted from high pressure processed pre-rigor rabbit muscle

Science and Technology of Food Industry

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