Science and Technology of Food Industry 2014 No. 06

Acylation reaction of blueberry anthocyanins with gallic acid and evaluation of its antioxidant activities

Study on preparation and stabilities of sodium copper chlorophyllin, sodium zinc chlorophyllin and sodium iron chlorophyllin from pine needles

Study on detection of volatile components of chilled pork inoculated by different dominating spoilage bacteria

Effect of Prunus Maackii fruit anthocyanins on Nrf2/Keap1 pathway

Effect of different drying sorts on the hydration and antioxidant properties of purple sweet potato flours

Effect of N and P regulating exogenetic Se and Zn on elements content and antioxidant ability in tea

Isolation and structural identification of alkaloids of papaya leaves

Analysis of the thermal denaturation of rice protein during roasting by protein solubility study

Comparing the capacity of three kinds of catechins in scavenging free radicals

Analysis of the volatility components of Qiaqia aroma sunflower seeds and the research of formation mechanism

Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton

Comparative study on component analysis and in vitro functional effects of Xiaguan raw and ripe bowl tea

Pretreatment and purification of poly-γ-glutamic acid from fermentation broth

Study on characteristics and ability of degradation effect of 3-phenoxybenzoic acid by filamentous fungi

Optimum fermentation medium of high-yielding neutral protease of mucor

Study on extraction of polyphenols of red pine bark and their antioxidant activity

Study on growth and malolactic fermentation characteristics of Oenococcus oeni in plum juice

Isolation and identification of Serratia marcescens and culture medium optimization for red pigment production

Development of monoclonal antibodies against α-lactalbumin and establishment of qualitative detection for α- lactalbumin with dot blotting assay

Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk

Characteristic analysis and optimization of incubate condition for an antifungal Weissella cibaria AT6

Optimization of the Vibrio vulnificus culture medium and its rapid detection

Enzymatic preparation of corn oligo-peptide

Optimization of purification process of angiotensin converting enzyme inhibitor peptide VLPVPR with macroporous resin

Effect of reaction conditions on antioxidant and antibacterial properties of MRPs by chitosan/fructose

Effect of twin-screw extrusion technique on the content of SDF in ginseng residue

Optimization of extraction of protein from base of Flammulina velutipes using response surface methodology

Optimization of microwave extraction of flavonoids from wild Jackfruit root barks by response surface methodology

Study on the sterilization effect of acidic electrolyzed water on the tuna

Research of supercritical CO2 fluid extraction the pigment from brewer's grains

GC-MS analysis of aliphatic acid extracted from red pine seeds using cold pressing technology

Inhibiting browning in preparation process of rice bran protein peptides and bleaching

Study on extraction technology of proanthocyanidins from banana peel

Chicken nutritious breakfast custard gel properties and its optimization of processing technology

Study on the ultrasonic-assisted extraction of polysaccharide from Undaria pinnatifida and its characterization

Study on two-phase aqueous extraction of pectinase from apple peel

Optimization of anthocyanins extraction conditions of purple eggplant-peel by response surface methodology

Study on the yogurt with purple sweet potato

Study on clarification technology of grape juice

Effect of whole adzuki bean powder treated by heat-moisture on the textural property and chromaticity of pork sausage

Optimization of extraction process of total flavonoids from Jatropha curcas L. seed shells using response surface methodology

Study on packaging performance and antimicrobial properties of antibacterial composite protein films

Study on the stability of anthocyanins from leaves of Perilla frutescens

A comparative research of the influences of maltital, xylitol and erythritol on the rheological, thermal and baking properties of sponge-cake batter

Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage

Bi-component SO2-ClO2 preservative to softening related enzymes of Red Globe grape

Study on baked silver carp fillets during storage of vacuum packed

Effect of cold acclimation combined 1-MCP and controlled freezing point storage on several physiological indexes related to fruit softening of Mopan persimmon

Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ

Effect of three fresh-keeping methods on storage quality of Dapingding jujube

Effect of nitric oxide on the antioxidant enzymes of tomato fruit at mature green and pink stage during storage

Protective effect of salidroside nano-liposomes against sub-acute radiation damage

Study on primary safety evaluation of extractive from Ganoderma Lucidum pretreatmented by steam explosion

The effect of n-3 PUFA on blood glucose and lipid in rats fed by different diet

Hpyerglycemic of flavonoids and various components from Hippophae rhamnoides L. in ICR mice with alloxan induced diabetes

Study on mechanism of antioxidant effect of methanol extracts from tsao-ko (amomum tsao-ko crevost et lemaire) in aged mice induced by D-galactose

Research progress in the structure-activity relationship of flavor peptides

Research progress in physical-chemical treatment of wastewater in food industry

Research progress in the extraction method of pectin

Modification and its application of edible film made from fish skin gelatin

Research progress in zingiberaceae essential oils on bactriostasis

Feature of intestinal microbial colonization in infants

Research and application of gaseous chlorine dioxide in sterilization and preservation of fruits and vegetables

The management of natural health products in Canada

Research progress in preservation methods of hami melon

Risk control standards analysis on food production and processing

Study on tag code plan for food supply chain safety traceability based on EPC-256 Ⅲ type

Rapid qualitative identification method of edible vegetable oil based on PLS-LDA and Raman

Determination of 2-methylimidazole and 4-methylimidazole in vinegar by gas chromatography/selected ion mass spectrometry

Comprehensive sensors array recognization for the raw milk adulteration

Study on HPLC fingerprints of amino acids constituents of Gynostemma pentaphylla cultivated pingli Shaanxi

Study on formation law of volatile flavor compounds in bacon using electronic nose and GC-MS

Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS

Optimization extraction conditions for GC analysis of aromatic constituents in prunus humilis bunge wine

Rheological properties and storage optimization of microemulsion

Study on reaction characteristics of apple polyphenols and formaldehyde and its application in dried-seasoned squid processing

Study on chemical composition of KeDong fermented soybean curds during the production

Analyzing the muscle fiber characteristics of Sunit sheep

Science and Technology of Food Industry

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