Science and Technology of Food Industry 2014 No. 07

The model building of whey protein hydrolyzate by alcalase based on artificial neural network

Effects of high temperature and pH on the antioxidant activity of the anthocyanins in Vaccinium uliginosum

Study on antioxidation in Xiangyang yellow rice wine

Study on vitro antioxidant activity of barley bran fermentation liquid

Study on chemical pattern recognition of camellia oil adulteration

Analysis of the antioxidant activity and aroma components of the purple sweet potato wine fermented by Yaoqu

Study on physico-chemical characteristics of carboxymethyl starch sodium

Effect of wheat oligopeptides on Cholesterol Metabolism in HepG2 cells

Optimization of culture media of Mucor mihei producing milk-clotting enzyme through solid-state-fermentation

Isolation and identification of proteolytic spoilage bacteria in chilled pork

Optimization of chief fermentation conditions of buckthorn-grape wine

Immobilization and stability study of monoclonal antibody against clenbuterol

Optimization of fermentation technology of Mesophilic α-amylase by Bacillus subtilis ZJF-1A5

The effect of oxygen on the fermentation process of sodium gluconate by Aspergillus niger

Study on the production of isomalto-oligosaccharide from Canna edulis Ker starch

Adaptation of a Saccharomyces Cerevisiae strain to lignocellulosic inhibitors by domestication

Research on preparation process of Eucheum dietary fibre solid beverage

Effect of ultrasound assisting ClO2 on the sterilization of watermelon juice

Analysis of hydrolysates from sweet potato starch by β-Amylase

Effect of different food additives on Anti-staling of cornmeal dumpling skin

Mulberry juice-buffalo milk stirred yoghurt formula optimization based on fuzzy mathematics sensory evaluation and orthogonal experiment

The application of the optimized enzymatic hydrolysis processes by Response surface methodology in the Sweet Potato of Explosion Puffing

Optimization acid-heating method for extracting chitosan from waste Aspergillus niger by using response surface methodology

Optimization of ultrasound-assisted extraction of total lignans from Zanthoxylum armature DC.by response surface methodology

Study on microencapsulation of Opuntia dillenii Haw.polysaccharides

Development of a healthy compound beverage made by green wheat kernel and kiwifruit

Research of the formulation and optimization of liquid smoked sausage

Effect of different fermentation conditions on texture and rheological properties of fermented bean curd

Optimization of extraction technology for total flavonoids from Gualou Xiebai decoction by response surface methodolgy

Optimization of the extraction condition for grape seeds procyanidins in aqueous two-phase systems by response surface analysis

Optimization of microware-assisted enzyme extraction for polysaccharide from rice hull by response surface methodology

Carotenoids production by the solid-state fermentation of yam peel using mixed strains

Study on the optimal extraction conditions of anthocyanin from the fruit of Solanum nigrum L.

Optimization of acidification process conditions for preparing ellagic acid from pomegranate peel by response surface methodology

Production technology on the sedimentation rate of Agriophyllum squaarrosum and Sozamnmuiiatnm composite yogurt by Response Surface Methodology

Study on the extractions and physical and chemical properties of yellow pigments from Wisteria sinensis sweet calyx with different processing

Heavy metal content and edible safety evaluation of vegetables in Bengbu

Application of random forest algorithm on selecting evaluation index system of the quality of red wine

Determination of substitution degree of N-Alkyl Chitosan by Acid-Base Conductometric Titration

Study on the inspection methods of numb-taste components in Zanthoxylum L.

Analysis of Codariocalyx motorius by gas chromatography-mass spectroscopy

Fingerprints study on Pinus koraiensis polyphenols by HPLC

Study on purification of recombinant antihypertensive peptides VLPVPR with macroporous adsorption resin

Specific PCR detection method of apple juice andpeach juice species

HPLC fingerprints of Flos Lonicerae in Sichuan-Chongqing

Comparative study on quality evaluation method of Zhou's prescription based on fingerprint technology

Uncertainties estimation for determination of 17 free amino acidsin corn steep liquor by amino acid analyzer

Determination of 16 PAHs in edible oil by SPE and GC-MS /MS

Effect of 1-MCP combined with low doses of CT-2 preservative on long term storage of Red globe grape

Freshness identification of Ctenopharyngodon Idellus fillets by using young apple polyphenol

Effect of deoxidant on the storage properties of Antarctic krill meal

The effect of storage temperature and packing material on the quality of dehydrated purple sweet potato during storage

Amino acid composition and nutritional evaluation of 7 brands sweet sauces

Study on residue and disappearance of melamine in Penaeus vannamei

Study on anti-fatigue effects of walnut peptides

The effect of the main bacteria isolated from Douchi on biochemical indexes and the intestinal flora in mice

Research progress on bioactive compounds in grape stalks

Research progress of curcumin liposomes

Research progress on pollution of heavy metals mercury and its detection technology in food

Review on drug resistance and virulence characterization of foodborne Escherichia coli

Production, function, application and market status of novel food-L-arabinose

Research progress and prospect of bile salt hydrolases from Lactobacillus plantarum

Inhibition of spoilage and pathogenic bacteria by sodium lactate in the meat and meat products

Development and utilization of plant health care oil

Research progress on symbiotic between yeasts and Lactic Acid Bacteria in fermented dairy products

The comparison of Chinese and international standards of wheat product

Progress in detoxification techniques of apricot kernel

Effect of alginate-derived oligosaccharide on the rape (Brassica chinensis L.) and soil contaminated with cadmium or lead

Modeling of the Alcalase hydrolysis of oyster proteins using an artificial neural network

Purification of polyphenols from Korean pine cone lamella by SephadexLH-20 and their antioxidative activities in vitro

In vitro antioxidant activity of bibenzyl compounds from Dendrobinm denneanum

Study on antioxidant stability of flavonoids from Scutellaria baicalensis Georgi

Effect of tomato peels treated by different grinding method on texture and sensory of low fat ham sausage

Study on the stability of microemulsion

Antibacterial and antioxidant activity of different extracts from flowers of Hylocereus undatus

Study on component analysis and in vitro functional effects of aroma components of Hawk tea in Sichuan Mengding region

Effect of radiation processing on organophosphorus pesticide degradation of cloudy apple juice

Analysis of monosaccharide compositions in Ulva lactuca L polysaccharides

Determination of molecular weight distribution of peptides in silk protein hydrolyzate

Science and Technology of Food Industry

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