Science and Technology of Food Industry 2015 No. 06

The separation of acetic bacteria advantage lies in acid production and the grey relational analysis on its proliferation and acid production with ethyl alcohol

Study on fermentation technology and its flavor of bayberry wine

Browning inhibition in polypeptides produced from the hydrolysis of wheat protein by proteases

Study on comparison of three extraction methods of traditional fermented yak yogurt macro genomic DNA

Functional properties of protein hydrolysate abstained from spanish mackerel

Study on application research of douchi glycoprotein in yogurt

Study on optimization on composite enzyme extraction process of inulin from Cichorium intybus L. by response surface design

Identification and optimization of fermentation conditions on an endophytic fungi SPE009 with high antibacterial activity from Ginkgo biloba

Study on modified dietary fiber of mung-bean powder by fermentation

Screening of high quality acitic acid bacteria from grains of Sichuan bran vinegar and its characteristics of producting acid

Study on extraction of ginger oil in ionic liquid [Emim]OAc system

Effect of solid-state fermentation with Agaricus blazei on main nutritional components of grains

Study on papain venison tenderizing methods

Evaluation of Mut+ and Muts Pichia pastoris phenotypes for expression of Fibrobacter succinogenes β-glucanase gene

Mixed tartary buckwheat wine fermentation process by daqu and xiaoqu and analysis of flavoring component

Optimization of tea polysaccharide extraction from teaseed meal by response surface methodology

Study on the extraction and antioxidant activity of total phenolic compounds from the seedpod of Nelumbo Nucifera Gaertn

Study on the purification of high-temperature peanut meal protein by the method of alcohol washing

Optimization of extraction conditions of Ursolic Acid from Ledum palustre L. by flash extraction using response surface analysis and properties analysis of Ursolic Acid

Study on the processing optimization of ultra high pressure sterilization from oyster meat base on a neural network method

Study on the producing technology of low-goaty flavor goat yogurt

Extraction of polyphenols from chestnut shell and the bioactivity of inhibiting α-glycosidase

Study on optimization of extraction process for curcuminoids by response surface method and its antioxidant activity

Optimization of braised pork processing based on fuzzy mathematic evaluation

Study on optimization of extraction of total flavonoids from shell of wild apricot by response surface methodology and its antioxidant activity

Study on ingredient composition and preservation characteristics of Pleurotus eryngii sausage

Extraction on green onions oil using simultaneous distillation and solvent extraction(SDE) and technology optimization

Optimization extraction of total flavonoids from stems of Silybum marianum by response surface methodology

Optimization processes and textural properties study of banana yogurt

Study on adsorption performance of jujube core on methylene blue and basic fuchsin in aqueous solution

Optimization ultrasonic extraction process of total saponins from Asparagus officinalis L. by response surface methodology

Optimization of ultrasonic extraction technology of astaxanthin from Haematococcus Pluvialis

Effect of different packaging on the eating quality of beef during storage

Study on stability of L-ascorbyl decanoate,L-ascorbyl laurate and L-ascorbyl palmitate

Electronic nose analysis on flavor changes of cooked rice made of rice treated with different pressures during cold storage

Effect of riboflavin in combination with hydroxypropyl methyl cellulose(HPMC) coating on quality and antioxidant activity in harvested Chinese bayberries during refrigerated storage

Study on optimization of Penaeus vannamei to composite of biological preservation technology by response surface method

Study on antioxidant activity and quality of Pyrus communis L. during shelf-life

Evaluation of nutritive quality and nutrient components in muscle of Scatophagu sargus

Effect of extracellular polysaccharides from Nostoc flagelliforme on the level of cytokine and antioxitation capacity of mice serum

Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta

Research progress in extraction,separation,purification and bioactivity of Pleurotus ostreatus polysaccharides

Studying progress of lactobacillus' s responses in a variety of stress

Nutritional and health functions of blueberry and its development and utilization

Research status and application prospects of organic acids in wine

Research progress in the mechanisms of lowering cholesterol of several common kinds of microorganisms

Advances on pathogenesis-related proteins of postharvest fruits

Evaluation of the functional properties of whole grains

Determination of seven perfluorinated compounds in fast food papers by solid phase extraction couple with solid phase extraction and liquid chromatography-mass spectrometry

Optimization of the detection of the fluorescent quantitative PCR method of the meat quality gene MyHC in BaMei sheep

CdTe as fluorescent probe to determine the mixed amino acids in Luohanshen

Determination of mineral elements of burdock tea by microwave digestion ICP-OES

Determination of squalene in edible oils of plant and animal by gel permeation chromatography-gas chromatography method

Isolation,identification and drug susceptibility experiment of Salmonella from duck eggs in some parts of Sichuan

Study on the technology of identify the lactose adulteration in raw milk based on polarimetric method

Simple and easy method to identify artificial colors or natural pigment in red wine

Photobleaching and thermostability studies on monascus red pigment absorbed by potato starch

Study on antioxidation stability of antioxidant peptide from Corbicula fluminea

Study on effect of different sterilization ways on the quality of roast lamb

Recovery of walnut flavonoid in peeling wastewater of walnut kernel and its antioxidative activity

Study on the effect of EGCG on the properties of fish skin collagen sheet

Science and Technology of Food Industry

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