Science and Technology of Food Industry 2015 No. 04

Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis

Changes of myofibril protein functional properties during rabbit postmortem aging

Stability of calcium-chelating marine bone collagen oligopeptides

Quality changes of veal during freeze-thaw cycles determined by LF-NMR

Effects of extrusion on physiochemical properties and antioxidant activity of whole purple waxy wheat flour

Study on enzymatic characteristics of polyphenol oxidase in Feicheng peach fruit

Extending life span effects of Lactobacillus saliva in Caenorhabditis elegans

Modification of the macroporous resin for purifying resevratrol in Polygonum cuspidatum

Study on antioxidant activities of pectin from Hong Guo Ginseng

Comparison research on two methods for determining entrapment efficiency of Juglone liposome

Comparison of the antioxidant activity of different extracts from Ilex Kudingcha C.J.Tsing

Antioxidative and cholesterol-reducing properties of Leuconostoc mesenteroides from milk

Study on breeding of bacterial cellulose producing strain and fermentation characteristics of mutation strain

Study on the physiological and biochemical characteristics and antimicrobial activity of actinomycetes YY21 producing fibrinolytic enzyme

Study on antibacterial activity of conjugated linoleic acid producing Lactobacillus in vivo and vitro

Optimization of Schizochytrium sp. FJU-512 fermentation medium producing DHA

Analysis of muscle quality and the relative expression of PPARγ and PGC-1α in Schizothorax Prenanti Tchang

Study on separation and identification of a broad spectrum of bacteria producing lactic acid bacteria strains and characterization of its bacteriocin

Influence of storage conditions on the formation of aldehydes during barley and malt aging

Study on functional properties of tomato seed protein hydrolysates produced with various proteases

Optimization of supercritical CO2 extraction of resveratrol from V.didii.Foex fruit wine residues by response surface methodology

Study on the extraction of chlorophyll from a green microalga

Effect of ultra-high pressure and thermal processing on antioxidant compounds and antioxidant activity of mango puree during storage

Optimization of extraction conditions of Opuntia dillenii Haw.polysaccharides by response surface analysis and their antioxidant activity study

Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower

Effect of soybean powder on the quality characteristics of ice cream

Study on the shape and quality maintenance of low sugar ginger

Effect of corn starch,konjac gum and soybean protein isolate on water holding capacity of chicken meatballs

Study on the extraction and purification of polyphenols from apple branch and their antioxidative activities

Study on antioxidant activity of lemongrass essential oil by stage extraction

Effect on broken grape seed cell rate under different crush conditions

Study on preparation technology and free radical scavenging capability of antioxidant peptide from glutinous rice bran

Sterilizing effect of pulsed light on the mould which is on the moon cake surface

Study on purification of total flavonoids of corn silk with the Box-behnken design

Isolation and identification of antihypertension peptides from pig femoral collagen with RP-HPLC

Study on purifying acteoside from Cistanche tubulosa by macroporous resin

Preparation and properties of polyvinyl alcoholchitosan/attapulgite composites

Effect of low temperature stress on germination and content of GABA in germinated brown rice

Study on the extraction of the total flavonoids from castor bean meal by ethanol extraction technology

Optimization by response surface methodology of properties of KGM-TiO2 composite films

Effects of calcium chloride and salicylic acid treatment on qualities of green peppers during cold storage

Optimization of process of reducing N-nitrosamines content in bacons using plant antioxidants by response surface methodology

Studying properties of pectin from Choerospondias axillaris

Rhythmic research on compositional transformation of aromatics and flavor in the storage process of orangeade

Preservation effects of onion,ginger and garlic extraction on chilled pork

Biological preservative of 100 billion/brevibacterium wp on glorious orange storage pathogens sensitivity and preservation effect of fruit storage

Study on hanging branches fruit quality of the different varieties of processing tomato

Effect of cleaning solutions on the quality of fresh-cut Hami melons

Research of preservation effect of plant essential oils and chitosan compound egg film coating antistaling agent

Effect of both harvest maturities and storage temperatures on fruit quality of ‘Jinxiu’ yellow peach

Effect of storage temperature on tenderness change of different part of horse meat

Changes of acidic electrolyzed water on intestinal microflora diversity of Penaeus vannawei during storage

Study of process characteristics and storage quality of blueberries under different frozen ways

Effect of astaxanthin esters on chronic inflammation mice fed with high fructose and high fat diet

Anti-oxidation and anti-fatigue effects of a peanut peptide beverage

Analysis of physicochemical properties and nutritive and functional composition of crab oil

The research progress of anti-fatigue peptides

Research progress in technology solutions for sodium reduction in meat products

Research progress in main functional compounds in raspberry

Research progress of dynamic change and control technology of nitrite in pickle

Advance in research of aroma compounds of apple juice

Review on depuration of paralytic shellfish poisoning in shellfish

Research progress of sample preparation and testing methods on heavy metal in food additive

Taste distinguishing of yoghourts using electronic tongue

Determination of main pigment in the skin of large yellow croaker(Peseudosciaena crocea R.) by reversed phase high performance liquid chromatography with solid phase extraction

Analysis of volatile composition of Chinese oat wine and Chinese quinoa wine by headspace solid phase micro-extraction and gas chromatography-mass spectrometry

Study on the distribution of trace elements in liquors with brand based on the principal component analysis

Graphene as a novel SPE adsorbent coupled with UPLC-MS/MS for the determination of sulfanilamide residues in black fish tissues

Determination of residues of NVP in PVPP by high performance liquid chromatography

Study on nondestructive measurement model of apple fruit texture by near infrared spectroscopy

Optimization of two-dimensional electrophoresis conditions for total protein study of sweet pepper fruit(Capsicum annuum L.)

Study on effect of temperature on inactivation of Salmonella typhimurium by thermosonication

Effect of protein concentration on the quality of whipped cream powder

Effect of the denaturation degree of defatted soy flakes on structural properties and storage stability of produced protein isolate

Science and Technology of Food Industry

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