Science and Technology of Food Industry 2013 No. 08

Establishment of Vibrio parahaemolyticus growth predictive model by Real-time quantification PCR on ready-to-eat Shrimp

Principal component analysis of texture profile properties of spiced beef

Study on the anti-oxidative capability of proanthocyanidins from hops

The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product

Effect of reaction conditions on oxidative degradation products of β-carotene

Study on immobilization of papain by modified cellulose and properties of immobilized enzyme

Study on the properties of water-extractable corn bran arabinoxylan hydrogel

Effect of storage conditions and sequestrants on the ethanol stability of Sinkiang bactrian camel milk

Effect of pH value and temperature on antioxidant activity of crude anthocyanins from Vaccinium vliginosum L.

Actomyosin dissociation in post-mortem duck muscles

Study on nanoparticles synthesized from β-conglycinin-dextran conjugate products and conjugate products hydrolysates

Study on anti proliferation effect of essential oil from the lavender on HepG2 cells

Research of characteristic of starch and starch paste from bulibil

Combined effect of different sugar additives on the nutrition and health vinegar sensory evaluation

Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region

Study on the fermentation process and the characteristics of enzyme from cellulase-producing bacteria for the cassava

Study on the preparation of antihypertensive peptides from water-soluble protein by enzymolysis

Study on fermentation control study for leucine aminopeptidase production by Bacillus subtilis ZH-Zj016

Study on comparative study on beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis

Study on brewing technology of Clausena lansium fruit wine with wine yeast and da qu

Effect of different nitrogen source and concentration on the apple brandy fermentation

Research of preparation of low allergenicity protein material by mixed enzyme

Study on optimization of fermentation parameters for fermented milk of Euryale Ferox Salisb

Study on the liquid fermentation of Selem’Nattokinase

Effect of double proteases fractional hydrolysis time on functional properties of corn peptides

Optimizing process of genome shuffling in Rhodotorula sp. producing lycopene

Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae

Study on optimization of SF-CO2 extraction of essential oil from seeds of pomegranate by response surface methodology

Study on the influence of extraction and processing on dietary fiber of Arctum Iappa L.

Study on comparison of three different extraction methods to extract oil from Chlorella vulgaris

Study on microwave-assisted extraction and DPPH free radicals scavenging capacity of polyphenols from Hypsizygus marmoreus

Study on wheat germ protein modified by Maillard reaction

Study on technology research of wild Zingiber striolatum in Fanjing mountain’s water soluble dietary fiber

Impact of NaCl content on the preparation process and product quality of fish crackers

Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation

Optimal extraction of techology antioxidants in the leaves of Perilla frutescens by ultrasonic

Study on the isolation and purification of bromelain using ultra-filtration

Effect of compound agent of celery powder, BLF and tea polyphenols on the quality of cured pork

Study on antioxidation properties of hydrolysates from the scallop skirt in vivo and in vitro

Study on successive extraction of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb.) with water and pectinase

Study on synthesis of zinc propionate as the food additive under microwave irradiation

Purification of capsicum red pigments by saponification and silica gel column chromatography

Research of the shaping process of vegetable paper made by cress leaves

Study on processing and properties of fish scale jelly produced by heating in water

Study on immersion freezing and frozen storage technology for fresh keeping of Chinese bayberry

Effect of packaging on the quality of dried whitebait stored at room temperature

Effect of ultrasonic and coating technology on preservation of bamboo shoots

Study on water-soluble chitosan RE complexes to the preservation of tomatoes and the degradation of pesticide residues

Effects of antimicrobial coating and vacuum packaging to maintain quality of drunken shrimp during storage

Effect of hypobaric storage on antioxidant contents and antioxidant enzymes in tomato fruit

Preliminary dietary safety evaluation on protein concentrates from pumpkins (Cucurbita moschata) leaves

Study on anti-oxidation and anti-inflammatory activity of Capsicum annuum leaves polyphenols

Study on the effect of polysaccharide from Hizikia fusiformis of anti-fatigue of mice

Effect of water-soluble fraction and purple sweet potato yoghurt on blood pressure in spontaneously hypertensive rats

Protective effect of five antioxidants against acrylamide-induced oxidative injury and kidney injury

Research progress in traditional ghee

Research progress in preservative mechanism and application of tea polyphenols in aquatic product

Research and exploitation of the preparation of ricinoleic acid by lipase catalysis method

Subcritical water properties and its technical applications

Research progress in enzyme biosensors for nitrite determination

Optical biochip technology and its application on food safety detection

Research progress in the formation and deodorization technology of fishy odor for aquatic product

Application of lysozyme in preservation of aquatic products

Research progress in the evaluation method and quality of walnut oil

Heavy metals contamination of bivalve harvested from the north of Guangxi gulf and potential health risk assessment for Nanning consumers

Determination of lead in shrimp with meso-tetra (3, 5-dibromo-4-hydroxyphenyl) porphyrine by spectrophotometry

Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry

Determination of Benzo (a) pyrene in instant noodles by solid phase extraction-high performance liquid chromatography

Distilling the main skeleton line of shrimp based on machine vision technology

Study on polymer extraction and spectrophotometer determine of tea-polyphenols

Multiplex PCR for identification of species origin of meat

Simultaneous determination of vancomycin and norvancomycin in milk by liquid chromatography-tandem mass spectrometry

Study on the determination of 18 elements in chocolate by inductively coupled plasma mass spectrometry

Preparation of total sapindus-saponins for quality control

Antioxidant activity of watermelon juice affected by thermal and vacuum treatment

Science and Technology of Food Industry

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