Science and Technology of Food Industry 2013 No. 04

Effect of celery powder as nitrite substitute of meat products on the quality of cured pork

Purification and antioxidant activity in vitro of exopolysaccharides from fermentation liquid of Ganoderma Sinense

GC-MS analysis of aroma components extracted from sweet potato leaf tea by microwave-simultaneous distillation and extraction

Kinetic study on drying of mushrooms combining heat pipe and jet technology

Dissolution and regeneration membrane of cellulose in ionic liquid

The influence of different aqueous phase component on soy protein-phospholipid complex emulsifying system

Study on bacteriostatic activity of extracts of pepper

Synthesis, purification and identification of the 6-O-lauroylsucrose, 6'-O-lauroylsucrose under ultrasonic condition

Stability of oleuropein in olive leaves extracts and its chelating action to ferrous ions

Characterization of rice residue protein peptide made by a new enzymolysis process

Effect of pulse electric field on esterification of propionic acid and ethanol

Effect of sucrose and NaCl on the heat resistance properties of liquid whole egg

Heating-induced gel and rheological properties of tuna myofibrillar protein

Anticancer effect of different concentrations of Ilex kudingcha C.J.Tseng in TCA8113 human tongue squamous carcinoma cells in vitro

Influence of pullulan on gelatinization and retrogradation of rice starch

Analysis of antioxidant properties of pine polyphenols from two species of Pinaceae in vitro

Effects of bacillus natto protease on the gelling properties of soybean protein isolate

Beer yeast and high concentrated yeast to screen of fusion strains with Qingdao for high concentration brewing yeast and 100L fermentation analysis

Fermentation medium optimization of lipase produced by the self-immobilization of Rhizopus arrhizus

Purification of porcine thrombin by affinity chromatography of heparin-chitosan

Pre-treatment by sodium hydroxide forhydrolysis of wheat straw and analysis of the product

Enzymatic assisted extraction of polyphenolics from red pine hull

Screening and identifying Lactobionic Acid producing bacteria strain

Optimization of submerged fermentation medium of Agaricus bisporus for extracellular polysaccharide production by response surface analysis

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids

Research of hydrolysis de-emulsification of emulsion from enzyme-assisted aqueous extraction processing of perilla frutescens

Optimization of culture medium to produce manganese peroxidase by using Box-Behnken experimental design and response surface methodology

Medium optimal conditions of high yield γ linolenic acid by Cunninghamella elegans

Effects of different clarifiers on clarification of Rosa laevigata fermented wine

Study on fresh paddy drying process in a cross-flow heat pump dryer

Optimization of carotenoids extraction from Lycium barbarum skin-residues by response surface methodology

Study on extraction of polysaccharides from Agaricus blazei Murrill by microwave

Optimization of formulation and process parameters of dog dental chew

Optimization of microwave-assisted extraction of flavonoids from Eucommia ulmoides leaf and investigation of their antioxidative effect

Study on the process and stability of mango peanut milk

Effect of different processing conditions on quality of hot dough

Optimization of extraction condition to pigment from cherry blossoms by ultrasonics

Study on extraction of polyphenolics from Zizyphus jujube peel by flash extraction

Study on extraction fatty acids from hydrolyzing soapstock by subcritical acetic acid

Study on ultrasound-assisted extraction of pectin from lemon peel by using response surface method

Study on deposit and stability of Chinese chestnut flowers beverage

Study on extraction conditions, antioxidant and antibacterial activities of flavonoids from Elaeagnus angustifolia L.

Comparison of methods for the isolation of active α-lactalbumin in Chinese buffalo milk

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia

Effect of drying temperature on quality of walnut

Effect of metal ions on the soybean protein by freezing

Study on the manufacturing process of Salvia plebeia R.Br.healthy tea

Study on technique of decoloring of polysaccharide from Acanthopanax obovatus Hoo

Study on microwave acid hydrolysis of the corm powder of banana root

Extraction of polyphenlols from Pinus Sylvestris L.and comparison of extraction method

Optimization of vinasse conditions for hairtail by response surface methodology

Ultrasonic-microwave synergistic extraction of flavonoid compounds from propolis

Effects of different plastic wraps on storage quality of fresh garlic

Microwave extraction and stability of purple sweet potato pigment and antioxidant activity

Effect of konjac flour and xanthan gum on quality characteristics of restructured beef

Effect of MeJA treatments on physiological and biochemical changes for Actinidia arguta

Effect of maturity and temperature on physical and chemical quality of strawberry

Microflora and growth trend of different vacuum packaging fresh-cut vegetables

Effect of preharvest spraying antagonistic yeast Cryptococcus laurentii on the preservation of strawberry

Study on the cloud stabilization of cloudy Jujube juice during storage

Effects of phytosterol on intestinal redox status of broilers

Effect of soybean oligosaccharides on intestinal flora

Research advances in physiological functions of soybean peptides

Research progress in key active factors and major function on Asparagus officinalis L.and its wild relatives

Research progress in white tea and Anji white tea

Characteristics and evaluation method of collagen from rabbit meat

Research progress in the pre-processing and detection method of sulfonamides drugs residues in animal derived foods

Research progress in physiologically active compounds of Foeniculum vulgare Mill

Analysis and simulation of centrifugal spray drying process

Research progress in active components and preparation technology of adzuki beans

Research progress in phospholipase

Research progress in softening mechanism and regulation of fresh-cut fruits and vegetables

Reserch of traceability standardization of prepackaged food

Fast determination of taurine in Mytilus edulis Linnaeus by high-performance liquid chromatography

Determination of dimethyl fumarate in bread and biscuit by GC-MS/MS

Development of an enzyme linked immunosorbent assay kit for furantoin metabolite residues determination in animal tissue

Application and detection of yeast β-glucan in milk

Simultaneous analysis of chlorogenic acid and its five major metabolites compounds by high performance liquid chromatography

Study on rapid detection method of β-lactamase in dairy products

Effect of carbohydrate on the hardness of egg white protein gel

Pharmacological activity and chemical composition of Liquidambar formosana leaves volatile oil

Study on farinograph and extensograph properties of stabilized whole-wheat flour dough

The impact of different flavor collection methods on the determination of rice bran flavor substances

Physical and chemical properties of collagen from the skin of channel catfish

Study on the antioxidation of the flavonoids from fructus sophorae in vitro

Research of influence of extraction method to antioxidant activity of chestnut male flowers's total flavonoids

Science and Technology of Food Industry

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