Science and Technology of Food Industry 2013 No. 05

Antioxidant activity of gelatin hydrolysates derived from salmon (Oncorhynchus keta) skin and their cytoprotective effect on oxidative injury of rat hepatocytes

Physicochemical properties and antioxidant activities of Auricularia auricula melanin

Effect of different heating temperature and time on casein in yak milk

Effect of different processing conditions on gel strength of whole soybean curd

Optimization of goal programming algorithm of liquor blending based on neural network

Optimization of the ultrasonic-assisted enzymolysis processing of Kudzu root starch by response surface methodology

Study on preparation technology of soluble dietary fiber extracted from tea residue by Lactobacillus fermentation

Optimization of acetic acid fermentation condition of Acetobacter A3 based on orthogonal design coupled with artificial neural networks model

Culture conditions optimization in submerged fermentation of Bacillus mucilaginous

Comparison on fermentation rule and aromatic composition of blood orange wines fermented with different species of yeast strains

White-rot fungus fermentation cultivation and effect of inducer on laccase production

Research of A. camphorata solid-state fermentation production Antroquinonol and extraction Antroquinonl

Optimizing conditions for enzymatic hydrolysis of silver carp protein

Screening of complex enzymes production strain for chitosan degradation

Study on cellulase activity production and physiological and biochemical characteristics of cellulase producing bacteria isolated from wine fermented grains

Preparation of black soybean peptide by hydrolysis of papain

Optimization of extraction conditions of carotenoids from Lethariella spp. by response surface methodology

Supercritical fluid extraction of total flavonoids from Zanthoxylum bungeagum maxim pericarp

Study on the transformation of calcium carbonate into calcium citrate from eggshell

Technological conditions optimization of GABA enrichment of brown rice germination using nutrient water culture method

Research of active clay in monochromatic light conditions on soybean oil decoloration characteristic

Extraction of chlorophyll from red clover advance processing wastewater and its stability study

Study on antioxidant activity and stability of ethanol extracts from the roots of Mokara

Effect of processed ingredients on the quality of the chilled and prepared meat in modified atmosphere packaging

Optimization of conditions of a modified Rudin method to measure the foam stability using response surface methodology

Study on extraction process of flavonoids from Polygonatum kingianum Coll.et Hemsl and antioxidative activities of flavonoids

Response surface optimization of extraction of polysaccharides from Lanzhou Lily

Preparation of cross-linked soybean protein isolates and their rheological properties

Extraction and antioxidant activity of pigment from pitaya peel

Research of the technology of low-sugar Sargassum jam

Microcapsules soybean oil powder manufacture

Study on purification process of total flavonoids from Pinus massoniana needles

Optimization of microwave-assisted extraction of basil seed oils by response surface methodology

Study on microwave extraction and antioxidant activity of total flavonoid in lavender

Research of ultrasonic wave extraction of isoflavone from black soybean by response surface methodology

Study on microcut and vacuum drying technology in onion powder

Preparation of Ethyl Esters from high acid value fish oil by two-step process

Study on the effect of dry-fried crafts spiced sunflower quality

Effect of three additives on gel properties of fish/pork mixed gels

Effect of compound preservative on the storage of chilled pork based on fuzzy-synthetical evaluation

Study on stability of novel hemoglobin pigment

Study on washing effect of four pesticide residues in fruits by different detergents

Study on the construction of quality and safety traceability system based on forest fruit characteristics in Xingjiang

Optimization of fluorimetry for determination phthalate esters in snails by response surface methodology

Detemination of nine microelements in Gnaphlium affine with Inductively Coupled Plasma Atomic Emission Spectroscopy

Simultaneous HPLC determination of yellow 2G, butter yellow and citrus red 2 in foodstuffs with high fat after purification with gel permeation chromatography

Rapid detection of Enterobacter sakazakii in milk by loop-mediated isothermal amplification

Effect of ice-temperature and cold preservation on quality of surimi product with modified atmosphere packaging

Study on biological antioxidant effect of Bamboo Leaves as a novel refrigeration preservative on large yellow croaker

Experiment on influence of ice-temperature controlled atmosphere storage on Pinggu peach quality

Effects of different preservatives combined with controlled freezing-point on the storage quality and physiological-biochemical index of Muscat Hamburg grape

Functional study of different rice protein concentrate effect on cholesterol level and anti-fatigue

Analysis of nutritional components from Lophatherum gracile Brongn

Research progress in anticancer mechanism of epigallocatechin gallate (EGCG)

Vibration damage and anti-vibration packaging of fruits and vegetables during transportation

Review on the toxicological effect of 3-Monochloropropane-1, 2-diol in food contaminant

Research progress in flavor components of edible fungus

Research progress in food detection of gold nanoparticles

Research progress in marine polysaccharides related to the function of the skin care

Research progress and prospect of egg shelf-life

Research progress in the synthesis of vitamin E

Research progress in the comprehensive utilization of soy sauce residue

Physiological function of antinutritional factors in broad beans

Progress in animal foods detection by near infrared spectroscopy analytical technique

Temporal dominance of sensations method and its application

Determination of total polyphenols and antimicrobial activity of methanol extract from Sedum aizoon L.

Study on antimicrobial activity and stability of Forsythia Suspensa leaves extract

Sensory evaluation and nutritional value analysis of fruit vinegar beverage in domestic market

Study on the effect and structure of ultrasonic and microwave on the antioxidant peptides from salmon

Study on the mechanical properties of composite film of soybean isolated protein

Comparison on bioactivities of supercritical CO2 fluid extracts and ethanol extracts from the fruit body of Ganoderma lucidum

Influence of fermented raisins on the baking properties and volatile compound of bread

Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid

Effect of nitrogen on fatty acids composition of Nostoc commune

Effect of calcium treatment on texture of canned apple solid pack

Impact of refining on oat oil antioxidant capacity

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