Science and Technology of Food Industry 2014 No. 04

Degradation of four kinds of organophosphorus pesticides in Lycium barbarum L. by using ozone and alkali liquor respectively

Study on comparative determination and research of different sources of octenyl succinic anhydride starch hydrolysate

Application of Maillard reaction products derived from soy peptides

Comparison of fibril aggregates from different soy materials

Effect of oxidation on the structure of peanut protein isolate induced by lipoxygenase-catalyzed linoleic acid

Dendrobium polysaccharide purification and determination of monosaccharide composition

Effect of curing time on the edible quality of yak quadriceps femoris and longissimus dorsi

Study on adsorption characteristics of sepia melanin adsorbing Pb2+

Study on the stability of torulene from Sporidiobolus pararoseus

Study on the kinetics of oxidation of neoabietic acid using UV-VIS spectroscopy

Effects of blanching conditions on polyphenol oxidase activity of broccoli

Effects of pullulan on gelation and rheological properties of κ-carrageenan

Separation and identification of Leuconostoc during the fermentation of sichuan pickles

Using confocal laser scanning microscope visualizing the effect of anti-microbial photodynamic technology against Listeria monocytogenes biofilms

Study on the function of ethanol and organic acid to Acetobacter xylinum synthetic bacterial cellulose

A comparison of methods for the extraction of bacterial genomic DNA in rat feces

Study on the flocculation of high efficient flocculation strain in potato starch wastewater

Study on isolation and identification of acidic α-amylase producing strain and enzymatic properties

Optimization of heterotrophic culture conditions of Chlorella sp. for lutein production

Study on enzymatic properties of 67.8ku polyphenol oxidase in loofah

Extraction of lycopene from tomato paste with immobilized pectinase and cellulase

Optimization of culture medium of Fomitopsis pinicola for exopolysaccharide production by response surface methodology

Study on the mechanism of butyric acid production regulated by starch structure during gut bacterial fermentation

Study on preparation of ferulic acid from corn bran by ultra- and nano-filtration

Effects of different drying treatment methods on the quality of quick cooking rice

Study on optimization of SOD extraction conditions from wheat seedlings

Optimization of cyclopamine extraction from Veratrum grandiflorum Loes by response surface methodology

Optimization of extracting total flavonoids from leaves of Rhodomyrtus tomentosa (Ait.) Hassk by response surface methodology

Study on the technology of Sargassum crisp chips

Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell

Production of longan powder with the method of drum dryer

Study on producing pu-erh tea cream by extraction of tea at high temperature and pressure

Enzymatic ultrasonic assisted extraction and antioxidant activity of polysaccharides from Solanum melongena sepal

Optimization of synthesis of lentinan-Iron (Ⅲ) complex by response surface methodology

Study on optimization of microwave-assisted extraction method of polysaccharides from purple yam

Processing optimization and volatile flavor compounds of goose meat with pickled peppers

Effects of UF (ultrafiltration) on the antioxidant activity of pomegranate juice

Optimization extracting process of amygdalin from Amygdalus pedunculatus pall by response surface analysis

Study on the process optimization of extraction of polysaccharide of silkworm pupa and decolorization

Study on the optimization of extrusion technology for baccage sedge

Study on the automatic control system of jelly manufacturing process

Study on factors affecting the stability of capsicum red pigment

Effects of additives on peak viscosity and gelatinization temperature of starch

Application of Nanocrystaline Cellulose in ice cream

Study on SO2 fumigation treatment of improving the pomegranate quality during early chilling injury

Study on glycine betaine combined with heat treatment reducing chilling injury in postharvest banana fruits

Effects of chitosan biguandine hydrochloride coating on storage quality of cherry tomato and its antimicrobial activities

Study on cold storage physiology and quality of the fresh-cut eggplant

Study on the kinetic model of the quality change during the storage of Dapingding jujube

The effect of packaging materials on quality and physiology activity of Rosa roxburghii Tratt

The combined use of lysozyme, nisin and chitosan for the preservation of iced pomfret

Effects of nano-zinc oxide treatment on black spot and blue mold of postharvest apple

Study on enzymes of polysaccharide degradation during cold storage of Kyoho grape

Effects of edamame on blood glucose and blood lipid in type 2 diabetic mellitus mice

Acute toxicity evaluation of banana flower and its extracts

Effects of Lactobacillus acidophilus KLDS AD1 on intestinal microbiota of Escherichia coli O157:H7 infected mice

Component analysis of Shuang Hua botanical beverage

Research progress in the microorganism in breast milk

Reasearch progress in gamma-irradiation research on storage and quality of cereals

Research progress in the preparation, separation and purification of bioactive peptide derived from food

Research progress in the gelation mechanism of egg white proteins

Research progress in polyphenolic compounds and its methods for characterisation in fruits and vegetables

Characteristics and application of microcrystalline cellulose in food industry

Application of GPC/SEC coupled with laser light scattering on food proteins

Research progress in physiologically active compounds, products isolation and purification of Rubus suavissimus S. Lee

Research progress in molecular biology detection methods of Listeria monocytogenes

Study on geographic origin of milk powder based on FTIR and physicochemical properties

Heavy metal pollution and health risk assessment of rice grain in Bengbu city

Adulteration detection of corn oil in olive oil based on near-infrared spectroscopy

Quantitative analysis of milk protein content in different parities cows based on near infrared spectroscopy

Study on detecting enrofloxacin residues in food by chemiluminescence immunoassay

Gas chromatographic-mass spectrometric analysis of Jasminum Sambac Ait by using molecular distillation

Determination of 2-aminoacetophenone in syrup by online SPE HPLC-MS/MS

Qualitative detection of urinary equol by thin-layer chromatography and high performance liquid chromatography

Simultaneous determination of nine nucleosides and nucleobases in Cordyceps sinensis and Cordyceps militarris by matrix solid-phase dispersion coupled with high performance liquid chromatography

Study on the stability of peptide-calcium complex from tilapia scale protein hydrolysates

Study on comparison of properties of sweet almond protein isolated and protein hydrolysate

Texture properties and water distribution analysis in emulsion type sausages by different high pressure processing supported by low-field NMR technology

Science and Technology of Food Industry

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