Science and Technology of Food Industry 2014 No. 09

Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology

Screening of bacterial strain against Penicillium expansum and isolating of its antibacterial compounds

Isolation and identification of osmophilic yeasts from honey

Optimization on preparation of hypoglycemic peptides from apricot ( Armeniaca sibirica) hydrolyzed by papain

Analysis the changes of components in coix seed vinegar during different fermentation period

Screening and fermentation characteristics of Bacillus coagulans

Optimization of preparation process of nano calcium chloride /PVDF hybrid membrane by response surface methodology

Study on the removal effect of edible alcohol to duck intestinal cholesterol

Processing technology of clarified blueberry beverage

Primary study on ice temperature keeping during ice temperature vacuum drying

Study on extraction of proanthocyanidins from Larch Bark by flash extraction

Optimization of extracting technique of flavonoids by ultrasound assisted extraction method from hawthorn

Flash extraction for ergosterol from Lentinula edodes stipe

Study on the extraction of soybean phosphatidylinositol

Optimization of brewing conditions for vine tea ( Ampelopsis grossedentata) by Box-Behnken design-response surface method

Selection and optimization of fermentation by box-behnken design of yeast for haihong wine brewing

Optimization of decoloration process of horse fat by response surface methodology

Study on the hydrogenated method of aromatics in 6# solvent oil

The extraction of bacteria protein in enzymatic disruption of lactic acid bacteria cells

Optimization of extraction process for lipid-soluble components in ginseng and its GC-MS analysis

Optimized extraction process of soluble dietary fibre from the Eucheuma carrageenan residue by response surface methodology

Optimization of extraction process of water-soluble polysaccharides from seeds meal of ginseng

Effect of high oxygen modified atmosphere packaging on quality of fresh-cut carrots

Research of the preparation of milk flavor by double enzymatic method

Study on deposition control of Red Tea Beverage with food-grade Tween-80 microemulsion

Analysis of aldehydes in rice using solid-phase microextraction with on-fiber derivatization

Study on identification method of Gynostemma origin by mineral elements

Rapid detection of docosapentenoic acid and docosahexaenoic acid in algae oil by ultra performance liquid chromatography

Simultaneous determination of cyclic adenosine monophosphate and apigenin and quercetin in Fructus jujuba by HPCE

Principal components analysis of volatile aroma components of five kinds of Yibin sprouts

Study of the method validation of testing saccharin sodium salt in mooncake filling

Development of colloidal-gold Immunochromatographic strip for rapid and quantitative detection of olaquindox in pig liver

Interference in the determination of potassium and sodium in foods for special medical prescription by flame atomic absorption and elimination

Initial research of quantifying coffee taste evaluation

Effect of different pre-cooling ways on freshness retaining of postharvest okra

Study of pectinase and Ca2+pressed by ultra-high pressure on brittleness-keeping of canned nectarine

Effect of different storage temperature on quality of lotus sprouts

Effect of sealed gas environment on the nitrate, nitrite and storage quality of summer spinach

An analysis on consumers' perception and purchase behavior of fortified food——A survey based on consumers of Nanjing

Changes of free amino acids in chicken and its broth during cooking

Effect of the non-volatile parts of Zanthoxylum essential oil on intestinal health in rats

Protective effects of total flavonoids of lotus leaf ( Nelumbo nuciferea Gaertn.) on alcohol-induced liver injury in mice

Study on the main biochemical components of white tea stored at different years

Research progress of biological treatment of whey

Influence of Lactobacillus bulgaricus on the fermentation process of yogurt and the application prospects

Advances in research of α-amylase modification technologies

Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product

Research progress in several types of fish freshness rapid detection methods

Advance study on zein modification and application in foods

Characteristics of psychrophilic enzymes and their application prospects in food industry

Application of RIFD and cloud computing technology in acquisition and pricing of raw milk

Application of chromatography in the detection of hormones veterinary in milk

The application of the irradiation technology in Agaricus bisporus preservation

Research advance of antioxidation and corresponding ingredients of Chinese Yellow Wine

Effect of the composing and monosaccharides ratio changing of oligosaccharides on free radical scavenging activity and Lactobacillus proliferation

Effect of CTAB on the structure and properties of chitosan /montmorillonoid composite food preservative films

Study on sorption equilibrium moisture and isosteric heat of sesame

Migration of phthalate acid esters of paper-made food packaging into Tenax and milk powder

Anti-oxidative and pro-oxidative character study of lutein

Study on antioxidant activity of green coffee bean extract

Effect of different drying methods on flavones content in pueraria

The influence of different processing technology on the quality of Southern-China-cultured sea cucumber ( Apostichopus japonicas)

Effect of rice flour on edible quality of crusts from deep-fat-fried battered food

Antibacterial activities of Xanthan Oligosaccharides against Xanthomonas campestris

Study on enzymatic conditions of silver carp fish bone soup and flavor analysis

Science and Technology of Food Industry

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