Science and Technology of Food Industry 2016 No. 05

Antioxidant activity and inhibitory activity on Tyrosinase of total flavonoids from Siberian Apricot flowers

Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance

Comparative research of the properties of sunflower oils obtained by three methods

Study on hot air drying characteristics of mushroom stem and its properties of micro- powder

Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability

Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars

Screening and fermentation optimization of a high-yield-astaxanthin-producing Phaffia rhodozyma

Screening of main microorganism from Kefir Grain and analysis of femented milk using mixed microsapsule pure cultures

Breeding of antagonistic bacteria against Penicillium expansum and study on its inhibition mechanism

Study on unteraction mechanism of antiyeast substance produced by lactobacillus and the yeast DNA

Effect of overexpression of glucose dehydrogenase on hydroxyfatty acids production of Escherichia coli

Screening and identification of antioxidant producing marine- source actinomycetes

Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage

Construction of composite microbial systems and its effect on corn stalk pretreatment

Influence of multiple stresses on the survival and cellar constituent of Tetragenococcus halophilus CGMCC 3792

Biological sensors based on nano magnetic beads applied in rapid detection of salmonella

Effect of the processing technology on the quality of potato powder noodles

Extraction of flavonoids from valerian optimized by response surface method

Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity

Optimization of enzymatic hydrolysis conditions for extracting sulforaphane from waste of carmine radish

Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave

Study on processing optimization and texture properties of cold fresh noodle with west celery

Optimization of flavonoids extraction from jackfruit peel by response surface methodology

Optimization of fermentation process of Chaenomeles sinensis Glutinous Rice Wine

Study on the process of microwave- assisted extraction of Suaeda salsa seed oil

Pilot study on saccharides recovery from sweet potato starch processing wastewater by combined process of ultrafiltration and nanofiltration

Application of response surface methodology in development of the purple potato tenacity biscuits

Study on the extraction technology of polysaccharide in water chestnut peel by cellulase

Study on the optimization for the extraction and antioxidant activity of polysaccharide from cordyceps militaris by subcritical water

Optimization of enzymolysis technology for preparation of antioxidant peptides from dandelion seeds- derived proteins by response surface methodology

Extraction of total flavonoids from leaves of Indocalamus using inner ebullition method

Optimization of ultrasonic- assisted extraction of total polyphenols from huai chrysanthemum by response surface analysis

Optimization of extraction technology of reducing the concentration of aluminum in salted jellyfish and effects on its quality

Study on the preparation and characterization of antibacterial sodium carboxymethyl cellulose nanocomposite film

Analysis of motivation and reason for Economically Motivated Adulteration in food company

Study on the high- throughput detection of cadaverine

Study on detection of Chinese sausage using hyperspectral imaging technique

Change of pork flavor on endogenous lipase by electronic nose

Determination of the polysaccharide content in origin peach gum by ion chromatography with pulsed ampere detector

Comparative study of volatile aroma compounds in eight kinds of natto

A comparative study of rapid and high- throughput detection method for total protein,whey protein and casein in human milk

Research of evalution the quality of Congou black tea by near infrared spectroscopy

Simultaneous determination of five nucleosides and bases in Radix Codonopsis by high performance liquid chromatography

Effect of freezing treatment on the texture,water distribution and pectin content of strawberry

Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing

Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature

Improvement of beef quality in the aging process by adding oregano oil into ration

Storage characteristics of pork shoulder with salt reduction treatment

Difference analysis on sensory quality of Carp during two storage temperatures

Effect of Cordyceps militaris on humoral immunity and cellular immunity

Study on α- glucosidase inhibitory activity of the flavonoids extract from Camellia bee pollen

Study on extraction,purification and antitumor activity of polysaccharide from bee pollen of Dendranthema indicum

Preparation and in vivo antioxidant activity of spray- dried peptides from Crassostrea angulate

Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)

Advances in biological activity of γ- tocotrienol and its mechanism

Research progress in pretreatment technologies and detection methods of quinolones residues in foods

Cow's milk allergen and effects of processing technology on its allergenicity

Progress of toxic metabolite analysis in fermented food by metabolomics

Advance in research and application of ionic liquids in food science

Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure

Fermentation effects on antioxidant activity of Choerospondias axillaris beverage

Physicochemical properties and antioxidant activity of acid polysaccharide sjp-2 from Semen Juglandis

Study on the stability of carboxymethylchitosan- coated proliposomes loaded coix seed oil

Formation of β- CE / CN nanoparticle complex and bioavailability of β- CE

Process optimization and effects of different fats on quality of fermented sausage with mutton

Effects of starches on gelling properties of high- temperature sterilization surimi

Application of predicting migration partition coefficient of harmful migrants in PE by Scatchard- Hildebrand thermodynamic modeling

Comparison of ovotransferrin and lactoferrin in oxidative stability

Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits

Science and Technology of Food Industry

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