Science and Technology of Food Industry 2015 No. 10

Study on quality changes of different degrees of cooked beef

Antioxidant activities of tilapia (Oreochromis niloticus) protein and component proteins hydrolysates

Study on content changes of the bitter and astringent in pickled process of lotus leaves by salt and sugar

Effect of skin concentration on properties and film-forming ability of gelatin from tilapia skin by hot-water extraction

Influence of drying methods on volatile components of Flammulina velutipe

Effect of freezing rate on some structural parameters of carrot cells

Effect of interface composition on gel strength and water holding capacity of emulsion-filled whey protein gels

Study on structural identification and antioxidant activity of flavonoids from jujube leaves

Study on the temperature-raising characteristics of oil during microwave heating

Antioxidant activity of polyphenolics and flavonoid extracted from wild apple (Malus sieversii)

Effect of tomato paste on sensory properties and antioxidant capacity of western brined ham

Silver nitrate-silica gel column chromatography purification linolenic acid in the walnut oil

Optimization of microwave-assisted hydro distillation extraction process of essential oil from Chestnut flower by response surface methodology

Effect of different extraction conditions on pectin from mangosteen rind and its rheological properties

Optimization of ultrasonic assisted semi-bionic extraction technology for Camellia chrysantha

Extraction and antioxidant activity of polyphenols from green kumquat peel

Study on optimum extraction and properties of watery insoluble dietary fiber from tea sullage by response surface methodology

Preparation of food grade calcium acetate using wasted oysters shells

Optimization of ultrasonic extraction of bovine hemoglobin by response surface methodology

Optimized ultrasonic-assisted extraction process of flavonoids from Pleurotus eryngii by response surface methodology

Response surface optimization of ultrasonic-assisted extraction of total monoterpene glycosides from seed cake of Paeonias ostii

Extraction technology and antioxidant activity analysis of polyphenols from apricot (Armeniaca sibirica) seed coat

Optimizing the extraction and the antioxidant activity of anthocyanins from purple sweet potato by using response surface methodology

Optimization of ultrasonic-assisted extraction process of colchicine from lily flower by response surface methodology

Extraction and functional properties of protein from Jerusalem artichoke

Study on preparation process and properties of high purity indigestible dextrin

Optimization of anthocyanin content in purple potato wine by response surface analysis

Processing the technique for microwave cake premixed flour of highland barley

Study on the extraction of soluble dietary fiber from sunflower seed shells and its antioxidant activity

Optimization of purifying linoleic acid from walnut oil with urea adduction fractionation

Effect of drying temperature on properties of soybean protein-isolate/carboxymethylcellulose composite films

Study on thermal degradation stability of purple sweet potato anthocyanins in different organic acid systems

Comparison of four different freezing techniques about the preservation effects on yellowfin tuna

Effect of ethylene receptor Le ETR-3-deficient on storage quality of fresh-cut tomato

18 kinds of salt on apple of core rot control and part of the mechanism

Effect of cell wall enzyme activity on the degredation of pectin during postharvest softening of plum fruit

Anti-aging effect of total polysaccharide from Dendranthema morifolium on aging mouse induced by D-galactose

Effect of Oviductus Ranae fermented milk on the relief of physical fatigue effectiveness in mice

Effect of Trichosanthes kirilowii lectin on blood glucose and oxidative stress in diabetic rats

Research progress in comprehensive processing and utilization of microalgae

Research progress in quality of the white tea

Advance of research on ochratoxin contamination in grapes and screening methods of toxin producing strains

Application of molecularly imprinted solid-phase extraction technology in meat security detection

Research progress in developing situation and prospects of fermented drinks

Advance in L-malate production based on metabolic engineering strategies

Research progress on allergenic plant chitinases

Extraction and activity remained of shrimp tropomyosin

Determination of content and chemical speciation of heavy metals and As in edible fungi

Quantitative determination of ACE inhibitory peptides in casein hydrolyzate by RP-HPLC

Analysis of monosaccharide compositions of Nostoc Flagelliforme extracellular polysaccharide by pre-column derivation HPLC

Analysis of aromatic components in Jinxuan tea of different kinds and seasons

Study on pretreatment methods for the simultaneous determination of three kinds of sugar alcohols in milk by gas chromatography

Purification of caffeoylquinic acids from sweet potato leaves and their analysis by high performance liquid chromatography

Study on rapid detection of triazophos residues in flesh of navel orange by SERS

Enzyme-linked aptamer assay for detection of kanamycin residues in animal derived food

Study on antioxidant and antibacterial activity of apple leaf polyphenols of seven cultivars

Study on processing performance evaluation of casein hydrolysate substituting for whey protein

Science and Technology of Food Industry

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