Science and Technology of Food Industry 2014 No. 08

Study on the change of B (a) P content in camellia oil during the heating process

Effect of microwave heat on the oxidation of whey protein

Antioxidant capacity of phenolic extracts from Sphallerocarpus gracilis stem leaves

Study on the molecular structure of polysaccharide produced by PS04 strain

Application on food preservation of Ampelopsis grossedentata leaves

Analysis of the changing pattern of volatile aldehydes from an industrial scale malting process

Adsorption characteristics of gallic acid on fresh calcium phosphate

Study on component analysis and in vitro functional effects of aroma components of Kuding tea

Effect of extrusion on the antioxidant ability of brown rice in vitro

Effect of Cordyceps militaris polysaccharide on ultrastructure of tumor transplanted with hepatoma cells

In vitro evaluation of antihypertensive activity on ACE inhibitory peptides derived from Amaranth

Study on relationship between muscle fiber histological characteristics and glycolytic potential of Bamei sheep

Study on modelling of forming kinetic of Vannamei shrimp mince gel

Study on preparation and antioxidant activity of peptides derived from ovalbumin

Effect of corn flour on fermentation of apple fresh pomace and analysis of fermentation

Effect of single and mixed moulds fermentation methods on fibrinolytic activity

Safe assessment of two Enterococcus faecalis

Study on technological conditions for improving enzymatic hydrolysis rate of taro starch in taro slurry by enzymatic hydrolysis method

Effect of transglutaminase cross-linking on the functional properties of kurut casein from yak milk

Study on condition of polymerization of 11S globulin by TGase

Correlation between yeast isolated from Luzhiu-flavour liquor brewing environment and the generating of acetic acid and ethyl acetate in fermentation

Isolation and identification of an ethyl acetate producing yeast strain C-42

Comparison of aroma compounds extracted from spirits brewed of cane juice, syrup or molasses

Screening of species diversity of farmland soil Actinomyces in pingquan, Hebei province

Increase of phytase activity in brown rice treated by heat shock and germinated in citric acid medium

Study on preparation and the antioxidant effect of antioxidant peptide from scallop protein

Study on optimization of the rice crust solid-state fermentation for xylanase from Aspergillus niger by response surface method

Optimization of poria liquid fermentation condition

Study on extraction of tannin of Patrinia villosa Juss

Study on optimization of technology for extraction of avocado oil with pineapple juice

Optimization of ultrasonic assisted extraction technology for total polyphenols in leaves of Eucommia ulmoides Olive using response surface methodology

Study on the saponification technique of astaxanthin esters from Antarctic krill shells

Study on purification of total saponins from Acanthopanx obouatus Hoo

Effect of cooking conditions on quality of stewed chicken

Optimization of ultrasonic extraction of total flavonoids from Sarcopyramis nepalensis Wall using response surface methodology

Study on effect of heat treatment and the dosage of sucrose on the Tonka-bean milk extent of browning

Optimization of ultrasonic-assisted extraction of red pigment from jujube peel by response surface methodology

Research and development of the Auricularia polytricha flavor noodles

Optimization of rice bran oil low-temperature leaching conditions

Study on sterilization effect of pulsed light on bacteria in pancake

Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound

Study on the synthesis of L-citrulline chelated zinc by microwave in solid state

Spray drying of indigo fruit anthocyanins powder prepared by the process

Study on yak meat tenderizer processing conditions by different salts

Research of extraction, purification and anti-inflammatory effect of total flavonoids from Acanthopanax Trifoliatus (Linn.) Merr. leaves

Water extracts from Grifola frondosa and antimicrobial function

Study on Chu-ju bee pollen spray drying technology

Optimizing ultrasonic extraction of plysaccharides from Chuanminshen violaceum based on orthogonal experiments design

Study on the thermal stability of chitosan/gelatin composite films for food preservation

Study on physicochemical properties of pomelo peel pectin

Research of qualities of ‘Red Sun’ kiwifruit during postharvest period

Changes in lipids of surface, middle and inner layer from Sichuan sausage during processing and storage

Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage

Study on the changes of texture properties and color of maca tubers during storage

Effect of natamycin on surface microorganism's growth and physiological properties of fresh-cut lettuces

The structural character of collagen peptides from Andrias davidianus skin and its hepatoprotective effect against alcohol-induced liver injury in mice

Nutritious value analysis of Landes goose blood produced by force-feeding

Toxicological evaluation of glycosaminoglycan from Crassostrea Rivularis

Study on acute toxicity of boiled Antarctic Krill and shrimp powder

Study on immune regulation of Schisandra Chinensis residue fermented by Cordyceps Militaris

Research progress in peptide-mineral ion complexes

Research progress in the intestinal flora and anti-obesity effect of oat β-glucan

Research progress in advance of perfluorochemicals in food

Research progress in natural tyrosinase inhibitors:types and structure-activity relationships

Study on the preparation and application status of carboxymethyl cellulose

Research progress in extraction technology of α-Linolenic acid from Prickly ash seed oil

Research and application progress of red yeast rice for lowering the blood chelosterol level

Reasearch progress in the deamidation of wheat Gluten

Study on Chinese dietary therapy on insomnia

Application research advance of cold pressed cake in oil extraction

Quality grade discrimination of light aroma type liquor based on mass spectrometry and support vector machine

Simultaneous determination of melamine and benzoquanamine in aqueous food simulants of food contact materials by high performance liquid chromatography

Fingerprint analysis of peanut oil based on gas chromatography

Rapid determination of six fluoroquinolones in aquatic product by direct competitive enzyme-linked immunosorbent assay

Simultaneous determination halogen-containing plasticizers such as chlorinated paraffin by GC-MS

Study on establishment of HPCE method on the possible rancid constituents of yellow rice wine

Determination of different configuration of vitamin E in Euryale Semen by HPLC

Antibacterial activity of tilapia protein hydrolysates chelated with metal ions

Purification of oat phenols, distribution of phenolic compounds and antioxidant activity of different fractions separated from germinated oat

Establishment of growth predictive model of Vibrio parahaemolyticus in bread shrimp

The fungicidal study on high hydrostatic pressure-assisted thermal processing on the total bacterial count of compound seasoning

Effect of different starch on quality of cake baked with microwave

Science and Technology of Food Industry

Export File

Citation

Format

Content