Science and Technology of Food Industry 2013 No. 06

Contribution of endogenous lipase to flavor of cheese and flavor compounds analysis

Study on antioxidant activities of melanin of Aureobasidium pullulans

Study on effect of papin hydrolysis and TGase cross-linking on emulsifying properties of soy protein isolate

Effects of pre-treatment time of endogenous enzyme germination on the quality of the extraction from whole grain brown rice

Study on water loss under low pressure and low temperature plasma

Study on the extraction, separation and composition of tea-leaf hemicelluloses

Water-saving effects of applying acid electrolyzed water on fresh-cut carrots

Effect of alkaloids from Rhizoma Coptis on the expression of Mitochondrial Complex Ⅲ

Preparation and the antibacterial property test of derivatives of needle mushroom polysaccharide

Maillard reaction of Ruditapes philippinarum hydrolyzate and its antioxidant capacities

Correlations between physico-chemical properties of wheat flour and texture analyzer quality of dumpling sheet

Study on antioxidant activity and stability of Porphyra yezoensis extracts

Influence of drying method on extraction ratio, fatty acid compositions and antioxidant activity of tomato seed oils

Research of egg white protein phosphorylating modification and its functional properties

Structure-antifungal activity relationships of potato glycoalkaloids

Volatile flavor profiles of cooked Coilia ectenes Jordan meat

Model and experiment of external moisture transfer of Dutch cucumber

Analysis of volatile components of Artemisia argyi by simultaneous distillation extraction and gas chromatography-mass spectrometry

Study on effect of enzymatic conditions on the oxidation resistance of peanut meal hydrolyzate

Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets

Effect of honey powder on thermomechanical properties of dough, baking and staling properties of bread

Detection of lipase activity in malt and its enzymatic properties research

Effect of carotenoids on the formation of Cordyceps militaris fruit body

Effect of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce

Optimization of fermentation conditions with response surface methodology and the analysis of aroma-active components for purple potato wine

Study on temperature-shift strategy on the overproduction of glutathione by Hansenula polymorpha

The change of beer foam proteins during the beer brewing process

Separation and identification of bacteriocin-producing Lactobacillus curvatus and characterization of its bacteriocin

Study on the technology of gelatin immobilized xylanase

Succinic acid fermentation in different medium conditions by recombinant Escherichia coli

Optimizing of the fermentation condition of yogurt culture which from Hezuo pastoral areas’ Lactic Acid Bacteria

Study on the liquefied and saccharified craft for the dual-enzyme hydrolysis method of making injection-glucose with broken rice

Study on the technology of pastification and saccharification of Euryale ferox wine

Optimization of dry-salting technology for grass carp (Ctenpharyngodon idellus) by response surface method

Optimizing of the process conditions for the probiotic yogurt added with Lactobacillus casei

Study on production technology of steviosin extraction from Stevia rebaudiana

Study on the preparation and dynamic property of sodium carboxymethyl starch

Research of preparation of cysteine-sodium alginate-chitosan gel beads

Optimization of extraction of polyphenols from pear fruitlet pulp and analysis of its composition

Study on impact factors of the ultrasound-assisted enzymatic aqueous extraction of oil from tea seed

Microcencapsulation and release kinetic equation of compound oil

Study on extraction technology of chicken feet peeling

Research of improved formula of crystal moon cake crust

Influence of the process conditions on the content of γ-aminobutyric acid from germinated brown rice

Optimization of technology conditions in preparation of calcium lactate from cuttlefish bone

Purification process of soyabean lecithin by alumina adsorption method

Optimization of formula of peanut meal cake by uniform design methodology

Preparation and acetylated debitterizing of yak milk casein peptides

Enzymatic hydrolysis of kernel meal of Jatropha curcas L. by papain to prepare small peptide

Study on the extraction technique of the antibacterial components from Medicago falcata L.

The astringency removal effect of gelatin on cornel juice

Preparation and characterization of β-Cyclodextrin inclusion complex of Eucommia ulmoides seed oil

Optimization of processing of Kushui rose leafgems beverage

Effect of polysaccharide on the property of silver carp (Hypophthalmichthys molitrix) skin collagen film

Effects of co-pigments on enhancing stability of red pigment from purple sweet potato

Effects of exogenous salicylic acid treatment on phenylproanoid metabolic system of postharvest blueberry fruits

Effects of compound curing agent of celery powder on the quality of cured pork

Study on antioxidation of irradiated saltwater-stewed duck

Study on process optimization of controlled atmosphere storage of pakchoi

Changes in quality and micro-organisms of low temperature type sausage which based on nutritionally balanced design during storage

Protective effects of bamboo leaf flavonoids on damage of hepatocytes injured by CCl4

Anti-fatigue effects of rosavin extracted from Rhodiola rosea L.

Effect of glutinous rice on rats with the spleen deficiency syndrome

Research progress in biological activities of pomegranate peel polyphenol

Advances in the nutritional and functional compositions of genus Lactarius

Research progress in application of Fe3O4 magnetic nanocomposites in food safety detection

Research progress in ultra high-pressure technology application in reducing allergen of aquatic product

Research progress in the toxicity of 3-chloro-1, 2-propanediol esters

Enlightenment of the theory study and practice explore for the food safety index

Research progress in studying molecular physiological mechanisms of low Cd accumulation in rice grain

Research progress in shrimp zymologic preservation technology

Analysis of impact factors about satisfaction degree for food safety supervision based on grey relational model

Simultaneous determination of three flavoids in Celastrus orbiculatus Thunb. using capillary zone electrophoresis

Comparison of yeast proteinase A activity dectection methods

Rapid identification of Streptococcus genus based on surface-enhanced Raman spectroscopy

A method of real-time PCR for detection of genetically modified microorganisms in microbiology derived enzyme

HPLC fingerprint and its chemical pattern recognition on bramble juice in Kashgar

Adulteration analysis of milk protein based on amino acid pattern

Separation of bioactive compounds from dark tea prepared from Camellia sinensis var. baiye dancong using HSCCC target-guided by α-glycosidase inhibitory activity

Determination of free folic acid content in milk powder by immunoaffinity column purification-HPLC

Study on the chemical constituents of the essential oil from Russula griseocarnosa by steam distillation and petrol ether extract

Science and Technology of Food Industry

Export File

Citation

Format

Content