Science and Technology of Food Industry 2016 No. 08

Effect of different preparation methods on the color,cis-trans isomers composition and water dispersed particle size of β-carotene microcapsule preparations

Preparation and evaluation of high-loaded perilla seed oil by microencapsulation with different wall materials

Effect of addition of carrot fiber on properties of litchi juice powder with spray drying

Distribution and speciation studies of cadmium in the Pteria penguin tissues and organs

The change of volatile compounds in fermentation pumpkin juice of Lactobacillus Rhamnose

Liquid fermentation media for promoting cordycepin production by Cordyceps militaris mycelium using response surface methodology

Moderate acid stress improves the performance of selenium-enriched Candida utilis and its related mechanism

Optimization of extraction process for hyaluronic acid from Rana chensinensis by response surface methodology

Screening of lactic acid bacteria with high antioxidant capacity in Tibetan Plateau yak yogurt

Preparation and structural analysis of enzymatic hydrolysate chelated calcium from channa argus

Optimizing of composite-enzymolysis assisted extraction process of green tea polyphenols

Preparation of low-phenylalanine oligopeptide from Pinctada martensii protein isolates by pancreatin

Overexpression of the endo-inulinase gene from Aspergillus niger in Pichia pastoris and its application research

Effects of fulvic acid on astaxanthin accumulation of Haematococcus pluvialis LUGU

Study on the optimization of the seed and fermentation culture for fermenting soybean meal by Bacillus subtilis

The impact of hawk tea supplementation on properties of stirred yogurt

Expression and characteristics of phytase from Bacillus licheniformis

Effects of amino acids on poly malic acid fermentation by Aureobasidium pullulans

Optimization of aqueous enzymatic ultrasonic-assisted extraction of oil from paeonia seeds

Purification of the total flavonoids from cast fruit of Xanthoceras sorbifolia Bunge by macroporous resin

Preparation of oyster peptide-zinc chelates

Study on preparation of highly substituted carboxymethyl corn starch

Purification of iron-rich swine hemoglobin and its characteristics

Influence of physical treatment on the yield of feruloyl oligosaccharides from maize bran by enzymatic hydrolysis

Preparation and antioxidation of extruded tartary buckwheat-kelp noodle

Optimization of homogenate extraction of polysaccharides from Inonotus obliquus based on response surface methodology

Microwave-assisted extraction and antioxidant activities of flavonoids from leaves of Laurus nobilis by cell model

Optimizatin of chromogenic condition and extraction by microwave assisted of total polyphenol from Foeniculum vulgare Mill

Study on the rheology of xanthan and synergistic interaction with konjac gum and other gum

Effect of superchilling in slurry ice on the preservation of farmed large yellow croaker(Pseudosciaena crocea)

Inhibitory activity of cinnamon oil on the spoilage ability of Pseudomonas fluorescens separated from Turbot

The difference of amino acids,fatty acids and flavor of peanut stored in different conditions

Studies on the changes of kiwifruit's physiology and metabolism under different chlorine dioxide conditions

Effect of ozone water on preserve quality of fresh-cut carrot

The changes of rheological properties and gel structures of sea bass surimi during frozen storage

The influence of resveratrol on immunoregulatory activity of mouse splenic lymphocyte

Effect of total flavonoids of mulberry leaves on the liver and mechanisms in type 2 diabetic rats

Effect of polysaccharides from Phellinus igniarius by liquid fermentation technology on mouse's immunity function

The Misgurnus anguillicaudatus meat bone paste on antioxidant ability in mice

The mechanism of enzyme inactivation induced by ultrasound and its application in food processing

Research progress on the effect of endogenous enzymes on the quality of salted fish

Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage

The research progress of the lactate dehydrogenases in lactic acid bacteria

Research progress on the microorganisms of Chinese ricewine

Research progress on preparation,properties determinations and modification of dietary fiber

Research progress in formation and control of the biogenic amine in Chinese rice wine

Research on the active constituents and functional properties of Gastrodia elata

Research advance of main efficacy components of Xanthoceras sorbifolia Bunge

Review on common microorganisms of prepared foods and the preventive measures

Rapid identification of konjac glucomannan adulterated with carboxymethyl cellulose based on FT-NIR spectroscopy

Comparative study on the content levels of the major chemical constituents of Pu-erh tea among different producing areas

Taste profile characterization of salty mustard root collected from different regions by electronic tongue analysis

Development of a dual real-time PCR for the rapid detection of Vibrio alginolyticus

Analysis and identification of the phosphopeptides in camel milk by MALDI-TOF MS

A detection method over benzo(a) pyrene in Camellia oleifera Abel seed oil by HPLC-FLD based on Hi Capt Benzo solid-phase extraction pretreatment

Determination of 16 kinds of phthalate acid esters in edible oil by gas chromatography-mass spectrometry

Determination of eight polypeptide antibiotics in animal derived food by ultra performance liquid chromatography tandem mass spectrometry

Texture parameters of potato tubers with texture profile analysis method

Discrimination and bitter flavor characteristics assessments of soybean peptide by intelligent electronic tongue

Science and Technology of Food Industry

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