Science and Technology of Food Industry 2017 No. 11

Study on proteomics of Saccharomyces cerevisiae treated by pulsed electric field in Ha-mi melon juice using two dimensional electrophoresis technology

Isolation and identification of Lactococcus lactis and process optimization in fermented beverage of mung bean

Optimization of zirconia beads wall-breaking method for lactic acid bacteria and study on its effect of the applicability

Effect of concentration of sodium chloride in Chinese paocai on prokaryotic microbial community based on DGGE

Effect of Monascus purpureus Went.on physicochemical parameters of buffalo milk soft cheese during ripening

Optimization of process in extracting acidic polysaccharide from Aureobasidium pullulans using CTAB as precipitant and comparison of its properties to pullulan

Influence of different cultivation methods on ganoderic acid synthesis and solid-state fermentation condition optimization

Improvement of stress tolerance of Lactobacillus reuteri by heat shock

Study on the technology of Hong Qu glutinous rice wine by “three koji and two enzymes”combined with active dry yeast under low temperature conditions

Study on the effect of different rinsing on muscle protein deterioration of coregonus peled

Effect of different drying methods on physico-functional properties and anthocyanins of purple-fleshed sweet potato flours

Determination of lead in shellfish by ultrasound assisted extraction-atomic absorption spectrometry with response surface method

Study on effect and mechanism of high pressure processing on hardness of fresh-cut carrot

Optimization of processing technology of fast-cooking mung bean

Formular optimization of starch in crystal shrimps based on the fuzzy mathematics evaluation

Optimization of pulsed light parameters for lethal effect of bacillus subtilis

Optimization of ultrasonic-assisted extracting technology of polysaccharides from Kochia Scoparia (Linn.) Schrad by response surface methodology and its antioxidant properties

Study on optimization of process and formula of jujube kernel crisp

Optimization of microwave assisted extraction of ginsenoside Rg5from ginseng fibrous root powder by response surface methodology

Resarch of the superfine grinding and ultrasonic assisted hydrolysis on the whey protein by pepsin

Preparation of lime cake

Optimization of ultrasound-assisted extraction of polyphenols from kiwifruit peel using response surface methodology

Study on the technology of preparation of the calcium citrate from oyster shells

Preparation technology of green mango resistant starch by autoclaving-enzyme method

Response surface optimization and purification technology and antioxidant activity of total flavonoids from Kushui rose oil distillation waste

Study on the extraction of total flavonoids from Pine Pollen in PEG400/ (NH4) _2SO4 aqueous two-phase system

Optimization of sonication-assisted extraction of pectin from seed melon by response surface methodology

Effect of potassium sorbate on properties and antibacterial effect of konjac glucomannan/zein composite films

Preparation of high-purity Nisin and the optimization of industrial scale production conditions

Comparison of electronic tongue and sensory on evaluation of saltiness

Study on ~1H-NMR fingerprinting of Citrus medica L.var.sarcodactylis Swingle

Quality and cluster analysis of potato varieties mainly grown in Xinjiang

Oil yield and aroma component analysis of Anning Dianhong rose and purple rose essential oil

Determination of maltol in food by cyclic voltammetry with the poly glutamic acid modified electrode

Effect of simulating transportation vibration stress on changes of physiology and biochemistry of “Yinhong” plum

Effect of ethanol fumigation on postharvest quality and physiological indexes of papaya

Oxidation analysis of cooked millet powder with different storage ways

Effect of different refrigeration processing on physiological quality of flat peach

Change of energy level and gene expression of NADP-dependent malic enzyme in apple fruit during refrigerated storage

Effects of the food contained turmeric on bone tissue in ovariectomized rats

Components determination and nutritional evaluation of amino acids of mulberry fruit varieties in Shandong

Effects of okra extract on serum uric acid and renal function in type 2 diabetes mellitus rats

Study on tumor suppression and antibacterial effect of anthocyanin from blueberry pomace

Immunomodulatory effects of the enzymatic extract polypeptide from broccoli stems and leaves

Advances in research of effects of transportation vibration on storage quality of fruits

Research progress in interfacial dilational rheology properties in food component interactions

Recent advances of bioactive peptides separation by multidimensional liquid chromatography for proteome analysis

Research advances of spoilage microorganisms and their preventive measures in fermented vegetables

Research progress in patulin of fruits and its products

Advances in application of cloud service platform in the field of food security based on information technology fusion

Progress in application of okadaic acid and rapid detection technology

Current research status and progress of the theabrownine in dark tea

Application of sericin antifreeze peptides on the frozen potato steamed buns

Optimization of extraction process of polysaccharides from wild Lactarius volemus by response surface method and investigation of antioxidant activity

Effects of gelatin α subunits and maillard reaction on the properties of gelatin-sodium alginate blend films

Effect of electrical stimulation on Troponin-T and Desmin and tenderness of yak meat during postmortem aging

Research on granule structures and thermal properties of degerminated corn and extruded degerminated corn with enzyme and without enzyme

Effect of the mixed system of taro and carrageenan on the quality of chopped pork pie

Effect of different drying methods on aroma composition of blueberry powder

Effect of pH on chemical composition of blueberry fruit

Effect of heat treatment on the foaming properties of Ca-whey protein concentrate nanofibrils

Study on adsorption of plant polysaccharide aerogels

Science and Technology of Food Industry

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