Science and Technology of Food Industry 2016 No. 10

Comparatively study on physicochemical characteristics and antioxidant properties of Punica granatum honey produced by Apis cerana ceraca and A.mellifera ligustica in Yunnan

Antioxidant evaluation of alginate oligosaccharides prepared by acid hydrolysis with different conditions

Study on antioxidant activity of turmeric essential oil

Effect of NH_4HCO_3 and NaHCO_3on quality of puffing duck breast

Ultrafiltration separation of Maillard reaction products of Fructus corni and their antioxidant activity

Study on antibiotic resistance of Streptococcus thermophilus

The preliminary study on antibacterial activity of abalone shell calcinate

Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp

Preparation of selenide rice proteins and their antioxidant activity

Antioxidant properties of ethanol extract and its different solvent fractions from Sargassum henslowianum

Infrared radiation drying characteristics and mathematical model for purple sweet potato

Effect of culture on the rheological properties of fermented milk during refrigeration

Study on ACh E,ACE,α- glycosidase inhibitory activity and nitrite scavenging activity of the licorice extracts

Application of phytase on the extraction of rice bran gluten

Effects of enzymatic hydrolysis by different enzyme on the degradation and potential allergenicity of egg white protein

Isolation and identification of specific spoilage organism from Tilapia wastes enzymatic hydrolysates

Study on application of α- amylase gene in the gene expression of Leuconostoc mesenteroides

Identification of lactobacillus isolated from fermented yak milk in Tibetan Yangbajing area

Isolation and identification of yeats in Daqu for aged vinegar production and their capacity for producing ethly alcohol and ethly acetate

Effect of heat preservation for the heating- pipe between the kettles of double- kettle distiller on volatile compounds of cherry brandy and the distillation characters

Screening and identification of efficient β- fructosyltransferase- producing Aspergillus oryzae and optimization of the fermentation condition

Improving the edible quality of the bran by yeast fermentation

Enzymatic hydrolysis technology optimization of the nutritious rice cereal for mid- aged and older people based on response surface methodology

Based on high- throughput sequencing analysis of bacterial community structure in Yibin sprouts

Isolation and identification of endophytic bacteria from Fenghuang dancong tea

Research on low- temperature TTI based on lipase

Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini

Isolation and identification of two bacteria from rotten Myrica rubra

Process research of the nutmeg extraction by subcritical extraction technology

Purification of anthocyanins from purple sweet potato by combination of ultrafiltration and macroporous resin

Study on parameters of freezing combined with microwave drying characteristics of polygonum cuspidatum

Optimization of development processing parameters of malic acid- modified starch by using RSM

Decolorization of sugar preserved figs browning

Study on the optimization of extracting polysaccharides from Synsepalum dulcificum seed by response surface methodology and evaluation of antioxidant activity

Separation and purification of isochlorogenic acid A from Artemisiae argyi folium by high- speed counter- current chromatography

Optimization of technologies for extracting flavones from chestnut flower and its antibacterial activity

Process optimization of imperata cylindrica by microwave puffing

Study on optimization and changes of bodywall of Asterias amurensis in the process of decalcification

Optimization of degradation phytic acid for wheat bran by hydrochloric acid using response surface methodlogy

Study on partition of α- lactalbumin and β- lactoglobulin with PVP/K_2HPO_4 aqueous two- phase systems

Optimization of extraction process of total saponins from Syringa oblate Lindl. leaves by response surface methodology

Physicochemical and microflora change of vacuum- packaged beef during chilled storage

Study on the effects of HDPE bottles on sensory quality of lactic acid fungus drink

Effect of controlled atmosphere storage on the metamorphism of Saccharomyces cerevisiae inoculated fresh orange juice

Effects of low power microwave treatment on physiological and quality of postharvest mushrooms

Effect of pre- cooling combined with controlled atmosphere on quality of Pisum sativum L.during refrigerated storage

Effects of oil of Eucalyptus globulus Labill.leaf on fresh- keeping of Shatangju mandarin

Effects of buckwheat on lipid metabolism enzymes of liver and protein of serum in high- fat diet rat

Activation effects of extracellular polysaccharides produced by Pleurotus ferulae Lanzi on murine macrophage

Study on bioavailability of protein hydrolysate- citrate calcium prepared from shrimp shell

Effect of proancyanidins on intestinal enzyme activity in nutritional obese rats

Research progress on the structure and security of the microbial oil

Research progress of high voltage electrostatic field thawing technology in food

Research progress of metallothionein function in vivo antioxidant

Research progress on the physiological functions and enrichment technique of GABA tea

Research development of alpha- linolenic acid

Advances on purification,characterization and application of bacteriocin from lactic acid bacteria

Research progress of nutrient elements and the efficacy of Aronia melanocarpa

Species authority of fish and its derived products in Shanghai by DNA barcoding

Geographical origin traceability of laver based on rare earth element fingerprints

Principal component analysis of aroma components in mulberry from different varieties

Detection of Salmonella cells based on SD- PMA- dd PCR

Analysis and comparison of aroma compositions in new- style and commercially available Pleurotus ostreatuses by GC- MS

Components and contents of sugar and acid in 10 blueberry cultivars from the North American using HPLC

Establishment of fatty acids standard fingerprints of naked oats by GC combined with cluster analysis and principal component analysis

Determination of rhubarb anthraquinones and illegally added chemical drugs in weight- loss functional foods

Determination of six plant growth regulators in vegetables by Qu ECh ERS- ultra performance liquid chromatography- tandem mass spectrometry

Origin traceability and processing authenticity in brewing vinegars by GC- C- IRMS technique

Science and Technology of Food Industry

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