Science and Technology of Food Industry 2015 No. 11

Application of PCR- DGGE to analyze the interaction between Kluyveromyces marxianus and the lactic acid bacteria during fermentation and storage process

Inhibitory effect of kojic acid on polyphenol oxidase from jackfruit and its antibacterial experiment

Optimization of fermentation medium for lutein degradation applying response surface methodology

Study on the fermentation medium optimization based on cellulose as raw material to produce citric acid by Aspergillus niger SY0607

Effect of adding staphylococcus and micrococcus on quality of Cantonese sausage

Optimization of fermentation conditions for trehalose synthase production by Escherichia coli using response surface method

Mutation breeding of high- yield strain of bacitracin

Inhibition of ganoderic acid mediated by P53 protein on cancer cells proliferation

Production of water- soluble protein powder by mixed fermentation with milt and soybean meal

Optimization of ultrasonic- assisted extraction process of chlorophyll from Pueraria lobata using response surface methodology

Study on the processing of instant calm ( Mactra quadrangularis) and its shelf-life

Extraction of soybean lipoxygenase by PEG / (NH4) 2SO4 aqueous Two- phase systems

Structure identification and antioxidation activity of3, 4- Dihydro-2H- benzo[b][1, 4]dioxepin-7- ol

Effect of accessory on the dietary chewable tablet sensory score fermented by Lactobacillus

Ultrasonic assisted extraction of yellow pigment from flavedo of grapefruit

Process optimization of banana chocolate crispy ice cream bar

Optimization of enzymatic hydrolysis of ACE in inhibition peptides from walnut protein by response surface method

Study on the extraction technology of pectin from fruits of Rosa davurica Pall.assisted with microwave method

Chiral resolution of D, L- phenylalanineusing immobilized phenylalanine ammonia- lyase for production of D- phenylalanine

Extraction and cake preparation of polysaccharide from Raspberry ( Rubus chingii Hu)

Study on production technology and sensory texture evaluation of inulin rice- cakes

Design and actualization of rice quality and safety traceability system based on two- dimension barcode recognition

Study on the egg protein content with nondestructive detection technology

Volatile flavor compounds changing in dried- seasoned squid ( Dosidicus gigas) during the processing

Comparative analysis of aromatic components of roasted coffee beans from different gengraphical origins in Yunnan province by HS- SPME / GC- MS

Analysis of aroma components of two kinds of yellow tea by headspace solid phase microextraction coupled with gas chromatography- mass spectrometry

Effect of different drying conditions on flavonoids and essential oils of Citrus reticulata cv.Chachiensis peel

Effect of inoculating compound lactic acid bacteria on the total fat and free fatty acids of salted fish

Comparison of volatile flavor components in wolfberry with different drying methods and principal component analysis

Effect of complex biological preservatives combined with freezing- point storage on the content of seven kinds of biogenic amines

Preparation of fresh- eaten sea cucumber and changes in its quality during room temperature storage

Effect of essential oil from Longan seed on preservation and antioxidant activity in strawberry fruit

Research of the effect of four kinds of fresh- keeping treatments on the storage quality and physiological of Long An Pomelo

Changes of fatty acid profile in sturgeon ( Huso dauricus × Acipenser schrenckii) caviar during cool storage

Influence of different packaging materials on storage property of sunflower seed under normal temperature

Effect of storage temperature on the quality of Yacon Tuber ( Smallanthus Sonchifoliusunder)

Effect of Cordyceps taishanensis polysaccharide on protein content in serum and antioxidant activity in immunosuppressive mice

Study on the effect of chlorogenic acid on the expression of key enzyme genes involved to triglyceride synthesis and degradation in high- fat diet- fed Sprague- Dawley rat adipose tissue

Preparation of 3ku ultrafiltration fractions from velvet antler and soybean protein hydrolysates and their effect on murine splenocytes proliferation

Effect of the mycelium of Flammulina velutipes germanium riched to anti- fatigue ability of mice

Effects of pueraria extract on blood lipid and anti- oxidant activity in hyperlipidemia rats

Research progress in the control of the biogenic amine in fermented sausage

Research status of the dietary reference intakes of N-3 polyunsaturated fatty acids

Research progress in the pretreatment of Chinese bayberry fruit before storage

Non- thermal sterilization technologies and its application in processing of aquatic products

Effect of low- temperature plasma treatment on the structural and performance properties of PTFE micro- porous membranes

Study on the characteristics of taste compounds and taste of sweet soy sauce

Extraction and physico- chemical properties of protein from lotus seeds with different storage times

Study on antibacterial activities of the ethyl acetate extract in male Eucommia flowers

Research of bioavailability and antioxidant activity of polyphenol in Lycium ruthenicum Murr

Correlation analysis of enzymes associated with energy metabolism and quality of tilapia fillets during iced storage

Study on the correlation of acid value and total polar compounds in frying oil

Numerical study on spout fluidization dynamics in pulsed- spout microwave- vacuum dryer

Study on acetylated modification and scavenging effect on free radicals, NO2- of green tea polysaccharides

Study on the optimization of extracting phytic acid from wheat bran by response surface methodology and its antimicrobial effect

Science and Technology of Food Industry

Export File

Citation

Format

Content