Science and Technology of Food Industry 2013 No. 11

Effect of pH and ventilatory capacity control strategies on biomass and 6G-fructofuranosidase activity of Xanthophyllomyces dendrorhous in the fermentor

Screening of lactic acid bacteria strains with high production-exopolysaccharide and their application in Cottage Cheese

Establishment and validation of predictive model of Brochothrix thermosphacta from chilled streaky pork

Study on the process of Chinese rice wine cooked wheat Qu making with mixed-strains

Study on the conditions of selenium enrichment in Lyophyllum decastes Mycelium

Optimizing the fermentation of aerobic fermentation method for alcohol-free beer

Effect of different vegetables on the growth of Lactobacillus bulgaricus

Screening of phytopathogenic fungi by minor ginsenoside compound K production and optimization of biotransformation conditions

Effect of mashing technology on the content of total free purine bases in wort

Cloning and expression of key enzymes genes in biosynthesis of L-leucine

Establishment and validation of predictive model of lactic acid bacteria from marinating duck head

Optimization on alkaline hydrolysis of potato dietary fiber by response surface methodology

Optimization of liquid culture conditions of a thermo-tolerant xylanase high-producing fungus FL12

Study on the methods of crystal goose liver jelly

Study on production technology of Roast Bran

Purification of polyphenols from pinus sylvestris L. var. mongolica barks by macroporous resin

Study on the purification craft of polyphenols from Capsicum annuum leaves

Effect of smoked conditions on sensory and texture of smoked horsemeat intestines and its process optimization

Optimization of the extraction of total flavonoids from Walnut shell using response surface methodology

Optimization of enrichment and purification technology of α-linolenic acid in Eucommia seed oil by the urea adduction fractionation method

Study on technology of separation and purification for polyphenols from lilium brownii by croporous absorption Resin

Study on drying process of pickled flavoured cabbage by vacuum freeze drying and hot air drying combination

Study on optimization of extraction of total alkaloids from maca (Lepidium meyenii Walp.) cultivated in Yunnan

Purification of flavonoids from Hibiscus manihot by macroporous resin

Study on adsorption of cadmium and chromium ions from the aqueous solution by response surface methodology with chitosan

Homogenate extraction process of leaf protein from leaves of Castanea mollissima

Extraction technology of polysaccharide from Isaria felina

Study on extraction and bacteriostatic activities of flavonoids from Choerospondias axillaris peel

Influence of different rinse process on grass carp surimi by NMR

Study on pump drying process of daylily

Optimization of conditions for soybean meal protease hydrolysate decolourization with powdered activated carbon

Effect of different process conditions of pile-fermentation on the quality of pu-erh tea

Macroporous resin purification of Amaranth angiotensin-I converting enzyme (ACE) inhibitory peptides

Preparation and characterization of edible gelatin films from tilapia (Tilapia zillii) scales

Effect of several antioxidants on the oxidative stability of cotton seed oil

Study on water contents variation of fresh dough products with propanediol during shelf-life

Effect of the sorbitol on the characters of bacon

Analysis of safety management mechanism of imported food in the United States

Analysis on aroma changes of Valencia orange juice during storage by electric nose

Determination of trace lead in beer by cloud point extraction-flame absorption spectrometry

Determination of aldicarb and isoprocarb in cucumber using matrix solid-phase dispersion extraction and HPLC

Determination of aliphatic monoaldehydes in hogwash oil by HPLC

Determination of the mean Degree of Polymerization (mDP) from raspberry seeds by Thin Layer Chromatography (TLC) and Gel Chromatography (GPC)

Modeling the inactivation of dense phase CO2 on the pre-processed fresh chicken

Effect of ice-temperature preservation on quality and enzymatic activity of Green Asparagus

Effect of curing duration on incidence and quality of potato tuber during storage at low temperature

Fresh-keeping effect of 1-MCP/Cinnamon/OHAA compoumd preservatives used in the preservation of apricot

Variations of body composition and nutritive components of muscle among young farmed Chinese sucker, Myxocyprinus asiaticus

Study on antimutangenic andantitumor effect of buckwheat sprout extracts

Study on the anti-mutagenic effect of Cordyceps militaris polysaccharide

Study on the function of components α-lionlenic acid, plant sterol ester compound milk on the assisting blood lipids reduction on human body

Research progress in sea cucumber polypeptide

Resarch progress in rapid detection of Listeria monocytogenes in fresh agricultural products

Research and development on β-glucosidase in citrus

Advance of the extraction of Longan polyphenol

Research progress in preservation of Tilapia

Application of near infrared spectroscopy on liquid food detection

Detection method and control strategy of plasticizer in Chinese liquor

Advances in research of hypolipidemic efficacy of guar gum

Distribution of lactic acid bacteria and yeast in raw milk and fermented dairy products in Tibet

Applications of Nano-carriers in nutrient delivery system

Extraction and anti-allergy activity in vitro of cAMP from Jujube

Study on scavenging and disconnecting effect of Nitrosation Reaction by extracts of Acanthopanax trifoliatus (Arallaceae) Tea

Structure characteristics and bioactivities of polysaccharides from Hypsizigus marmorous

Study on the oxidation kinetics of flaxseed oil by thermogravimetry

Study on the surface properties of monoacyl maltitol

Effect of salt content and thermal treatment on gel properties of silver carp mince induced by D-gluconic acid-δ-lactone

Study on the dynamic changes of microorganisms in 2 different processing of slaughter lamb during storage by PCR-DGGE

Preparation and enrichment antioxidant peptides from oyster protein hydrolysate using ultrafiltration

Antimicrobial activities of Gallic acid in vitro

Effect of soaking and ultrahigh-pressure pretreatment on starch digestion of cooked rice

Property comparison of cassava resistant starch prepared by different amylases

Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts

Effect of acetate starch on the thermo-mechanical properties of low-gluten flour dough

Extraction of Caraway essential oils by ultrasonic-assisted salting-out hydrodistillation

Science and Technology of Food Industry

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