Science and Technology of Food Industry 2015 No. 08

Effect of two kinds of concentration process on volatile compounds in herbal chicken soup

Comparison of fatty acid composition in nine kinds of vegetable oils

Optimization enzymatic interesterification process to produce plastic fat and study of oxidative stability

Improvement the flavor of grass carp visceral seasoning by VC,garlic powder and citric acid

Contents of total plyphenols and total flavones and antioxidant activity of blackberry seed

Physical changes and mechanism of whole litchi in the process of intermittent microwave drying

Effect of chitosan oligosaccharide on properties of chitosan-gelatin-chitosan oligosaccharide ternary composite films

Study on the effect of pulsed electric field pretreatment on collapse temperature of apple tissue

Effect of tea cooking time on antioxidant activities of Zijuan puer tea

Effect of harvest period on quality of Yu-nuo series fresh-eating waxy maize

Analysis and evaluation of taste components in dried Lentinula edodes collected from different areas

Study on analysis and antioxidant activity in vitro of the monosaccharide composition of Pleurotus eryngii

SDS-PAGE electrophoresis analysis of corn gluten under storage microenvironment

Study on fining agents on removing the haze protein in Chinese rice wine

In vitro antioxidant and antiproliferative activities of the different extracts from shell of Camellia oleifera Abel

Antimicrobial effect of endophytes from Myricaria laxiflora on the fungus causing citrus rot in Three Gorges area

Fermentation process optimizing and oxidation resistance of fermented duck sausage

Applied three methods to observe biofilms of Vibrio parahaemolyticus

Molecular identification of different Boletus in Yunnan based on ITS and IGS1 sequence analysis

Optimization of auxiliary recipe and quality analysis of pickles cycle fermentation by direct vat set compound starters

Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design

Screening of nattokinase high-yielded in different Bacillus Subtilis and optimization of fermentation conditions

Effect of mixed fermentation agent on the nitrite,texture profile and other physicochemical quality of fermented mutton sausage

Nitrite degradation conditions and effect of nitrite reductase in salted fish

Enzymolysis technologies and kinetics of Chinese water chestnut(Eleocharis tuberosa) with response surface method

Selection of high-yield ferulic acid esterase strain and optimization of enzyme production conditions

Technological optimization of saccharification and acetification in the brewing process of liquid buckwheat vinegar

Study on extraction and antibacterial activity of the red pigment from Crataegus jingxiensis Li peel

Preparation of microcrystalline cellulose from potato pulp

Effect of ultrasonic-assisted extraction on the extraction rate,antioxidant activity and chemical composition of blueberry anthocyanins

Optimization of ultrasound-assisted extraction of antioxidants from Lobaria Pulmonaria by central composite design-response surface methodology

Study on purification technology for flavonoids from star aniseed residue with polyamide resin

Research of preparation and production optimization of mannoligosaccharides

Research and development of millet holothurians porridge in plastic bowl

SDS/isooctane/octanol reverse micellar extraction process of sunflower seed meal protein

Optimization of Triton X-100-(NH4)_2SO4 aqueous two-phase extraction of total flavonoids from Sanguisorba officinalis L. root

Optimization of the technology for applying transglutaminase to produce surimi gel from tilapia by neural network

Lotus leaf polyphenol extraction and application in rice wine

Optimizing ultrasonic-assisted extraction of rutin extraction from leaves of Aralia elata var.inermis

Study on optimization of extraction conditions for polysaccharide from pomegranate flowers and its antioxidant activities

Optimization of ultrasonic-microwave synergistic extraction of total flavonoids from Abelmoschus Esculentus(L.) Moench by response surface methodology

Optimization of ultrasonic extraction of polysaccharides and D-mannitol from Hirsutella lanpingensis by response surface methodology

Influence of biodegradable film containing trehalose on fresh-keeping and colour protection of chilled meat

Effect of konjac glucomannan on gel properties of mixed meat by chicken and pork

Freshness assessment of red sea bream during 0℃ storage

Effect of ozonated water on quality of fresh-cut kiwifruit

Determination of the inosinic-5'-monophosphate contents in Culter alburnus muscle tissues under different storage circumstance

Different walnut oil physical and chemical properties analysis and fatty acid gas chromatography analysis before and after storage

Effect of chitosan combined with ethoxyquin treatment on antioxidant activity in Pyrus communis L. cv. Early Red Comice during storage

Immunomodulatory effects of sialoglycoprotein in eggs of Carassius auratus on immunocompromized mice

Fractionation and nutritional properties evaluation of turtle protein

Study on the effects of wheat peptide on skeletal muscle protein metabolism in rats during simulated altitude training and its mechanism

Research advance on immunomagnetic separation for detection of foodborne Listeria monocytogenes

Antioxidant activity of lactic acid bacteria and its application in aquatic products processing

The developments trends,key points and policy recommendations of functional foods innovation in China

Research status on the mechanism,detection and control methods of rice starch retrogradation

Effect of processing methods on the gel properties of surimi

Regulation of genes involved in metabolism of trehalose in edible Agaricomycetes and their applications in bioengineering

Research progress on mechanism of lactic acid bacteria acid and bile salt resistance

Research progress of the impact of freezing and thawing on meat quality

Research progress on analytical method of lutein

The application research of DNA fingerprinting technology in the bacterial fermentation microflora of cheese

Analysis on aroma compositions of goat milk powder by simultaneous distillation extraction and solid phase micro extraction

Double-antibody sandwich enzyme linked immunosorbent assay for the detection of buckwheat allergen protein

Determination of volatile flavor compounds in Anas platyrhynchos pressed salted duck

Determination of lactose and sucrose in infant formula milk powder by PULCON ~1H-NMR method

Study on the rapid detection method of determining raw juice content in refrigerated orange juice from concentrated

Study on the detection methods of the content of dry matter in high fructose syrup

The determination of polycyclic aromatic hydrocarbons in edible fats and oils with two methods

Determination of six clove phenol drug residues in aquatic products by gas chromatography with dispersive solid-phase extraction

Analysis of chemical composition of paprika seed oil by GC-MS

Comparative study of chemical composition,antioxidant activity and antibiosis of fresh and dry leaves essential oil of Curcuma phaeocaulis

Science and Technology of Food Industry

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