Science and Technology of Food Industry 2017 No. 09

Influence of short-term starvation on the muscle quality of commercial-sized grass carp ( Ctenopharyngodon idella)

Screening, identification of endophytic fungus produing raw starch-degrading enzyme from Salvia miltiorrhiza Bge.and its enzymatic properties

Optimization of lipoxygenase extraction conditions in silver carp muscle and the study on its enzymatic properties

Effect of worts with different nitrogen compositions on fermentation performance of brewer's yeast

Study on serotypes and virulence genes of foodborne diarrheogenic Escherichia coli

Isolation and identification of antagonistic bacteria against peach brown rot and its antibacterial activity

Subunit properties of legume trypsin inhibitor

Effect of Monascus fermentation on color and proteolysis of Cantonese sausage

Study on dynamic changes of quality of dried turnip fermented by different lactic acid bacteria strains

Study on the immobilization of trypsin in biomimetic silica particles for controlling biological slim

Study on polysaccharides submerged fermentation from Dendrobium officinale and its antioxidant activity

Influence of fermentation conditions on the yield of polyphenols in kiwi fruit wine

Research on clarification of pineapple juice with compound clarifier

Optimization of extraction technology of polysaccharide from roots of Cichorium intybus L.by ultrasound assisted with enzyme hydrolysis

Optimum technology of chitin preparation from penaeus chinensis

Preparation process optimization of isolate protein from Sthenoteuthis oualaniensis by p H-regulation method

Processing optimization and textural properties of steamed egg

Study on the technology optimization and aroma compounds of Sphallerocarpus gracilis wine

Effects of different drying methods on the quality of ginkgo powder

Study on recycling technology and antioxidant activities of total flavones of sweet tea

Optimization of enzymatic processing for α-glucosidase inhibitor active peptides from oyster based on BP neural network

Effects of different drying methods on the quality of walnut green husks

Effect of spray drying parameters on survival rate of lactic acid bacteria and physical properties of lychee yogurt powder

Drying conditions and drying model of papaya slices during combined microwave-convective hot air dehydration

Effect of composite thickening agent and color protection agent on the quality of low sugar raspberry jam

Optimization of extraction technology by response surface methodology and inoxidizability of saponins from black bean

Optimization of explosion puffing drying for muskmelon by response surface methodology

Extraction of polysaccharide in Lycium barbarum residue

Optimization of extraction of proanthocyanidins from Lycium ruthenicum Murr.by response surface analysis

Effect of chitosan-potassium sorbate compound liquid film coating on preservation of fresh wolfberry

Analysis of the flavors components of black pepper prepared from four methods

Uncertainty evaluation for the determination of metoclopramide residue in pork by UPLC-MS/MS

Dynamic changes of fatty acid in heated tuna oil

Identification of different brands of vinegar by electronic nose

Quantitative detection of sulfadimethoxine in fish based on the recognition of gold nanoparticles labeled aptamers

Research of quality characteristics in grape wines from different aging vintages, grape varieties

Application of E-tongue in genuine-fake Yi Lilaochen liquor recognition

Synthesis of furazolidone metabolite artificial antigen and development of indirect competitive chemiluminescence enzyme immunoassay

Modeling for quality evaluation of frozen lamb based on principal component analysis

Study on the storability of main breeds of lettuce produced in Beijing

Effects of salicylic acid treatment on the variations of cell wall components and hydrolase activity of Korla fragrant pear during the storage stage

Effects of ultraviolet and plastic film on preservation of blueberry during cold storage

Effect of mannan antimicrobial membrane on the preservation of chicken breast

Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes with in-package aerosolization of essential oil

Study on effect of different cooling methods on the quality of plain chopped pig's trotter

Effects of 60Co γ-ray with different dosage rates and high energy beam on the fresh-keeping of grass carp

Influence of controlled atmosphere storage on surface color and nutritional qualities of hemerocallis citrina baroni

Protective effect of two kinds of sea cucumber polypeptide on kidney of diabetic rats

Study on acute toxicity of jujube pigment in mice

Study on preparation of Momordica charantia polysaccharide-iron complex and its hypoglycemic activities in diabetic mice

Preventive effects of Kuding tea crude polyphenols in DSS-induced C57BL/6J mice ulcerative colitis

Current research situation of tilapia processing in China

Research progress in enzyme derived from Antarctic krill

Research progress in the enrichment of mercury and arsenic by edible fungi

Research progress in antioxidant peptides from Pinctada fucata meat

Research progress on prevention and treatment of T2DM with apigenin

Research of structure and activity of Arabinans

Progress of antioxidant activity for polyphenols in Aronia melanocarpa

Preparation and characterization of carboxymethylatedlevan modified with collagen peptides

Effects of the edible cassava whole flour on the quality, texture characteristics and digestive performance of biscuits

Synergistic effects of pectin and dry-heat on molecular structure of sweet potato starch

Effects of solid concentrations on rheological property of wheat gluten protein hydrolyzed by acid protease

Imitative study on the effects of ultra high pressure treatment on the elimination of allergens from bovine casein in vitro

Extraction, antioxidant capacity and antibacterial activities of essential oil from Piper betle L.

Study on the influence of flavonoid extracts from brich leaves on antioxidant activity of human umbilical vein endothelial cells

Effects of different water thawing conditions on the quality of quick-freezing litchi

Study on the functional and baking application properties of pasteurized liquid egg white during frozen storage

Influence of stearoyl chloride modification on antioxidation of lotus oligomeric proanthocyanidins in oils

Science and Technology of Food Industry

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