Science and Technology of Food Industry 2017 No. 10

Study on correlation between composition of mixed powder and quality characteristics of fermented rice cake

Study on the rheological properties of dough added with several cereals

Determination of hemp flavoring, total polyphenols and total flavonoids extracted by methanol and antioxidant capacity of different Zanthoxylum bungeanum pericarp

Structural properties and immunostimulatory activity of an acidic polysaccharide from Auricularia auricular-judae cultivated on Eleutherococcus senticosus

Structural analysis and antioxidation activity of polysaccharide RBP-Ⅰ from Ramaria botrytoides

Analysis of chemical compositions and antioxidant activities of Lycium barbarum bud and leaf teas

Two novel ACE inhibitory peptides derived from bovine skin collagen

Effects of drying methods on the juglone content and antibacterial activity of green walnut husk

The improvement of antioxidant and structural stability of fermented barley extract with Lactobacillus plantarum with β-cyclodextrin

Effect of different vegetable oils on the qualities, flavors and fermentation characteristics of probiotic yoghurt

Characteristics of fructan∶ fructan 1-fructosyltransferase in garlic

Genetically engineering Escherichia coli strain and its optimized bioconversion for L-carnitine production

Study on brew processing of saury fish sauce by accelerating fermentation

The transcriptomic analysis of different skeletal muscles of Cashmere goats

Recombinant expression and biochemical characterization of fructosyl hydrolases from Aspergillus niger

Optimization of fermentation conditions for Glutamic acid production by mixed starter cultures in solid state fermentation

Study on the wine brewing technology of coffee pulp grown in Yunnan province

Study on optimization of enzymatic extraction of dioscin from purple yam skin and its antioxidant activity

Isolation, identification and probiotic characterization of lactic acid bacteria in human breast milk

Extraction and antioxidant activity of polyphenols from barley lactobacillus fermented solution

Isolation and identification of yellow pigment producing marine fungi strain and characterization of the melanin pigment

Biological characteristics and exoenzymes analysis of a mutated strain Bacillus amyloliquefaciens NCU116-1

Purification and characterization ofβ-1, 3-glucosidase from Perinereis aibuhitensis

Adsorption separation of sericin from simulation filature wastewater by resin

Research on technology of preparing carboxymethyl maize starch by mechanical activation-strengthened dry method

Optimization and comparison of extraction technology of flavonoids from jackfruit peel

Optimization of ultrasonic-assisted extraction process of polysaccharides from Pleurotus nebrodensis by response surface methodology and evaluation of antioxidant activity in vitro

Optimization of extraction process for total alkaloids from Holarrhena antidysenteriaca by response surface methodology

Optimization of mechanically assisted extraction of phenolic compounds in Senecio scandens Buch.-Ham.by response surface methodology

A pilot study on sterilization of functional Monascus red rice by steam explosion

Study on ultrasonic-assisted extraction of ester substances from pear residues

Study on the optimization and farinograph properties of blends of germinated wheat flour and gluten

Optimization of ultrasonic assisted extraction technology of total polyphenol from Polygonum viscosum and its antioxidant activity evaluation in vitro

Study on the extraction and antioxidant activity of polysaccharide from red pulp Hylocereus undatus stem by subcritical water

Determination and optimal extracted conditions of adenosine in Isaria cicadae mycelium from different areas by ultrasonic-microwave synergistic extraction method

Extraction, purification and biological activity of polysaccharide from Glycyrrhiza uralcnsis in Gansu

Extraction and antitumor activity of polysaccharide from beer vinasse

Optimization of extraction technique and antioxidant activity determination of anthocyanins from black glutinous corncob

Effect of sodium citrate on corn starch gelitinization and starchy film formation

Effects of crisp-keeping agents on physicochemical quality and texture of papaya pickles

Effect of monoglyceride on the freeze-thaw stability of the frozen fish noodles

Effect of ethanol treatment on fresh-cut Chinese water chestnut etiolation and the related enzymes

Effect of blueberry leaf polyphenols and garlic extracts on quality of squid balls during refrigerated storage

Effect of stable chlorine dioxide on preservation of tilapia fish-ball

Refrigerated characteristics of Penaeus Vannamei and effects of biological preservatives against the spoilage bacteria

In vitro apoptosis inducing effects comparison of ethanol extracts of glass and stainless steel vessels fermented Shuidouchi in colon cancer cells

Analysis and evaluation of nutritional components of minor cereals in Hebei province

Analysis and comparison of nutrients and active substances in five kinds of okra

Research on hypoglycemic function of oat peptides

The effect of compound probiotics-litchi polyphenol on antidiarrhea and antioxidation of mice

The hydrolysis of potato glycoalkaloids and its application of industry

Research progress in the reasons and solutions of tea liquor browning

Development of quantitative detection techniques of genetically modified organisms

Advances in oxidation deterioration mechanisms of oils and fats under non-thermal treatment

Progress of hyperspectral imaging detection technology in apple quality

Research progress of fluorescent nano probe based on aptamer in food safety detection

Studies on aroma components in Taiping Houkui tea by HS-SPME-GC-MS coupled with principal component analysis

A UV-visible spectrophotometry sensor for sunset yellow detection in orange juice based on poly ( diallyldimethylammonium chloride) modified nano silver

Effect of spectrum preprocessing methods on the rapid detection of ash content in flour by the portable NIR spectrometer

Determination of nine phenolic components in the leaves of Chinese hawthorn by HPLC

Research on the direct competition ELISA analysis ofβ-lactamase inhibitor-sulbactam in milk

Effect of gelling on the active carbonyl compounds in surimi

Preparation and characterization of cellulose nanocrystals by enzymatic hydrolysis combined high-pressure homogenization

Effect of different heat treatment processes of low-fat milk on quality of Cheddar cheese

Effect of eggplant flesh pulp on the stability of emulsions

Comparative effects of ultrasound and high hydrostatic pressure treatments on cooking properties and antioxidant activity of brown rice

Genetic diversity of typical mungbean varieties in Northeast China by fluorescent SSR markers

Science and Technology of Food Industry

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