Science and Technology of Food Industry 2015 No. 05

Study on the cell antioxidant activity of mulberry tea by microwave fixation

Study on the microwave drying characteristics and dynamic model of kernel of hickory( Carya cathayensis Sary)

Influence of NaCl concentration on the stability of sucrose ester-xanthan gum emulsion

Study on the functional properties of potato pulp by enzymatic treatment

Measurement of correlation model ethyl maltol solubility in 1- propyl alcohol- water mixture

Study on chemical composition,antioxidant and antibacterial activities of lemon peel essential oil

Effect of frying temperatures and times on the quality of grass carp fillets

Study on fermentation kinetics of mead

Cloning and bioinformatic analysis of GDP- D-mannose pyrophosphorylase gene from Ziziphus jujuba

Study on fermentation technology of blueberry resemble ice wine

Degradation of myofibrillar protein by endogenous proteases from Litopenaeus vannamei

Study on producting antioxidant peptide from goat placenta by different proteases

Study on the improvement effect of low- frequency ultrasonic on the production of α- dextranase in Chaetomium gracile

Properties and inhibitions of polyphenoloxidase and peroxidase from Asparagusplettuce

Separation and identification of yeast during the fermentation of Sichuan pickles

Isolation and identification of microbe in loquat flower and rape flower bee bread

Isolation and identification of lactic acid bacteria in the finnish traditional fermented dairy viili

Effect of yeast extract on Mannan peptide byα- Hemolytic streptococcus

Solvent- SCF co- extraction of tea polyphenols from black tea

Study on the extraction optimization and antioxidant activity of polysaccharides in gonad of Sepia lycidas

Optimization of the color protecting technique of apple residue for papier- mache food by response surface methodology

Study on the quality stability of the boxed chicken blood tofu

Optimization of the technical parameters for pulsed vacuum and pressure combined brining of duck muscle

Optimization of culture medium for thermostable β- glucanase

Processing technology of fermented low acidity Sichuan- type sausage with mixed strains

Study on optimization of extraction of total flavonoids from Zingiber strioatum by response surface methodology and its antioxidant activity

Study on optimization for fermentation process of prunus armeniaca soy sauce

Study on preparation and the conditions of the microwave reheating of the microwaveable fried glutinous rice cake

Effect of extrusion temperature on free gossypol and feedstuffs in cottonseed meal

Separation of polyphenols from blueberry based on antioxidative activities

Optimization of microwave- assisted extraction technology of soybean isoflavones from black soybean

Application of fuzzy evaluation combined with response surface test in the formulation optimization of black garlic gelatinous candy

Determination of citrinin in grain by dispersive solid- phase extraction and HPLC

Prediction of moisture content and color for vegetable soybean during drying process based on multiple model fusion

Discrimination of Fuji apples shelf life by electronic nose

Migration of epoxidized soybean oil from PVC gaskets to food simulants

Study on the antioxidant activities of Erzi Juhua Yin and the contents of luteolin and quercetin

Analysis and nutritional evaluation of amino acids in Antrodia Camphorata powder

Determination of amylose and amylopectin content in fresh yam by dual- wavelength spectrophotometry

Fitting and prediction of the quality of compounded satsuma mandarin juice based on electric tongue

Effect of cold acclimation combined with ice- temperature storage on the quality of cherry

Activation of postharvest BTH treatment on phenylpropanoid pathway and pathogenesis- related proteins accumulation in apple fruit

Effect of different storage low temperatures on quality of muskmelon

Effect of pre- storage and hypobaric treatments on keeping fresh of honey peach

A comparison of reactive oxygen species production and scavenging in muskmelon fruits during storage under three low temperatures

Effect of 4 kinds of logistics storage temperature on the quality of cherry tomatoes

Analysis of nutritional components in walnut milk

Study of major nutrients changes of maturing rapeseed

Evaluation of nutritive composition and antioxidant activity in different parts of green asparagus

Study on in vivo antioxidation of anthocyanins from black rice

Effect of functional oligosaccharide from Stachys seiboibi on ability of anti- fatigue in mice

Effect of protein hydrolysates from Zophobs morio on learning and memory and anti fatigue abilities of mice

Changes analysis of main nutritional components in the production process of black garlic and process optimization

Advancement of detection techniques for Vibrio parahae molytious in aquatic products

Analysis and prospect on rapidly evaluated system for gelatinization of collagen

Research progress in identification method of Pu- erh tea

Application and research on intelligent labels in the food packaging

Research progress in rapid detection for foodborne Escherichia coli

Research progress in the physiological functions and application of cholesterol from animals

Role of phospholipase D in postharvest fruits and vegetables under stress and during senescence

Review on succinylated modification of food proteins

Forming rules of hydroxyl radicals produced in electrolyzed water

Effect of low voltage electrical stimulation on myofibrillar proteolysis of different parts of yak meat

Study on separation technology method and mechanism of residual starch in corn gluten powder

Hydrolytic performance of Cellic CTec2 on the atmospheric glycerol pretreated wheat straw

Study on antioxidant activity in vitro of total polyphenol from Lveicnotus pauciflorus Maximl

Study on characterization of dark tea liquor quality based on CART

Study on the antimicrobial activitiy and scavenging DPPH· capability of extracts from Ampelopsis grossedentata with different content of dihydromyricetin

Study on preparation and adsorption properties of pymetrozine molecularly imprinted polymers

Effect of thermal processing on the immunoreactive properties of allergenic proteins from peanut seeds

Study on purification and antioxidant activity of total saponins of gynostemma tea

Science and Technology of Food Industry

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