Science and Technology of Food Industry 2014 No. 05

Extraction of Surface Layer Protein from Lactobacillus acidophilus NCFM and the relationship among SLP and strain acid, bile resistance and cell adhesion

Effect of acid stress on membrane characteristics of Lactobacillus casei

Polymorphism of Myf6 gene and its correlation with meat quality traits in Bamei sheep and Small fat-tail sheep

Reseach of the relationship between AI-2 /LuxS quorum sensing system and biofilm formation in Lactobacillus plantarum HE-1

Detection of genetically modified food by quadruplex PCR and automated electrophoresis system

Detection of three genetic variants of β-lactoglobulin in milk of yak, cattle-yak and Tibetan Yellow cattle by capillary electrophoresis

Study on the antimicrobe effect and tolerance in vitro of Pediococcus acidilactici PA003

Screening, identification and growth characteristics of a low-temperature proteinase producing strain

Optimization of fermentation conditions for added natural growth-promoting factors of yellow serofluid

Screening of antioxidative lactic acid bacteria from the intestinal tract of the longevity village people of Rugao

Study on the fermentation conditions of glutathione produced by Candida utilis

Optimization of ultrasonic conditions for β-Glucosidase extraction from Oenococcus oeni 31MBR

Preparation conditions optimization of sesame cake protein using response surface methodology

Study on extraction for chlorophyll from filter mud in sugar cane mill factories by enzymatic hydrolysis

Research of the liquid smoked technology of smoked ham

Optimization of the extraction for total dietary fiber from leaves of Toona Sinensis by response surface method and its antioxidant activity

Study on purification technology of polyphenols from larch barks

Study on identification of hymecromone and total coumarin in extraction process from orysan sativa

Optimization of the extraction technique of Usnea Polysaccharide via response surface analysis

Optimization of extraction conditions of total flavonoids from Zizyphus jujube by quadratic regression orthogonal rotating combination

Research of soybean oil by supercritical CO2 extraction

Optimization of fermentation conditions for preparing walnut soy sauce

Optimization of extraction and purification conditions of ovine thrombin from sheep blood

Processing technology of Chinese chestnut soft candy

Study on the processing technology for purple potato granules

Study on the preparation of high purity phytic acid by means of ultrafiltration and ion-exchange

Study on the preparation technology of the enzymatic peptides of snakeheads

Optimization of the processing technology of nitrite free sausage by response surface design

Optimization of preparing technique of lycopene microcapsule by uniform design and orthogonal design

Study on basic formula and shelf life extending of long shelf-life cake

The process technology and stability of the compound health-care beverage of red raspberry and coix kernel

Study of ultrasonic and microwave synergistic effect on aqueous extraction of Chrysanthemum Morifolium Ramat

Fermentation optimization by response surface methodology for enhanced yield of docosahexaenoic acid by Crypthecodinium cohnii LS1057

Study on low sugar preserved peony flowers processing technology

An experiment study of low-temperature vacuum drying on spinach

The disinfection effect of nisin and citric acid against Listeria monocytogenes in pure culture and on fresh-cut cucumbers

Study for wavelet denoising methods of laser Raman spectrum of carbendazim pesticide

Research on determination method of starch, protein and total flavonoids content in buckwheat by Near-infrared spectroscopy

The analysis of enzymatic products of Ganoderma atrum polysaccharides by pre-column derivatization HPLC-UV-Q-TOF/MS

Analysis of volatile components in meat of steamed Chinese Mitten Crab (Eriocheir sinensis) farmed in different regions

Principal component analysis and comprehensive evaluation of free amino acids in different varieties of kiwi fruit

Determination of ethyl carbamate on acetylcholinesterase inhibion rate

Analysis of composition and content of fatty acids in Cordyceps ciecadae Shing

Chromatographic fingerprint and its application to quality control of Cocoa powder

Application of coating preservation of smoked beef with black pepper in the pomegranate peel

Error analysis of shelf-life prediction model for power bar with color as the deterioration index

Effect of pH on storage quality of desalted jellyfish

Ice amount determination and shelf-life prediction of ice-stored crucian carp during storage and transportation

Research of nano-silver colloids prepared by microwave-assisted synthesis method and its fresh-keeping of strawberry

Effect of monosodium L-glutamate supplementation on carcass character and composition in growing pigs fed a normal-or high-fat diet

Research of the vitro digestion of sialic acid in human milk and infant formula milk

Influence of bitter melon saponin on the glucose consumption of insulin resistance HepG2 cell in vitro

Study of fucosylated chondroitin sulfate from Cucumaria frondosa on hyperglycemic effects and insulin resistance improvement

Effect of different kinds of resistant starch on intestinal structure and function in rats

Effect of Berchemia kulingensis polysaccharide on immune function and antioxidant activities in aged mice

Research progress in fermentation condition for polyunsaturated fatty acids by Mortierella Alpina

Influence of the physical processing on the major allergen in soybean

Application of diffusive gradients in thin films to the prediction of heavy metal phytoavailability

Research progress in detection method of Vibrio parahaemolyticus in seafoods

Research of preparation and structural characterization of polysaccharides from Portulaca oleracea L.

Research progress in benzopyrene in foods

Preparation, property and application of granular cold-water-soluble starches

Review on detection methods of lysinoalanine, a harmful substance in food

Research progress in production and application of microcapsulated oil and fat powder

Research status and prospects of regulation technologies in aquatic environment with live fish land-transportation

Ultrafiltration separation and immune enhancing activity of American ginseng polysaccharide

A novel trace photometric titration method for the evaluation of DPPH radical scavenging activity of kaempferol

Study on the antioxidant activity evaluation of Jujube ( Ziziphus) leaf flavonoids in vitro and zebrafish ( Danio rerio) with fluorescent skin

Research of the flocculation performance on diatomite with Sodium alginate and the hydroxamic Sodium alginate

Study on the correlation between moisture content, oil content, and water activity during the frying process of refined starch

Effects of malt's protein and polyphenol indexes on contents of sensitive protein and sensitive polyphenol in wort

Influence of soybean dregs powder to characteristics and microstructure of dough

Reducing blood lipid and antioxidant activities of tea flower extracts

Comparative study of deodorization of Tilapia fish protein enzymatic hydrolysis by microfiltration, diatomite and perlite process

Distirbution, identification and amino acid composition analysis of proteins in the secondary precipitate of soy sauce

Effect of selenium on the generation of trans fatty acids in tea seed oil

Application of Allyl isothiocyanate and vacuum in the process of pork preservation at 0℃

Preparation and characterization of super microcrystalline from Pineapple leaf fiber

Science and Technology of Food Industry

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