Science and Technology of Food Industry 2014 No. 12

Effect of heat treatment on protein in physical and chemical properties

Preparation and characterization of olaquindox molecularly imprinted polymer using the modified chitosan carrier

Effect of lipase deactivation through radio frequency on the rice bran's quality and stability

Purification and non-enzymatic glycation inhibitory activities of polyphenols from sesame leaf

Study on the fermentation and function characteristics of Enterococcus Faecium

Effect of extraction solvents on phenolic contents and antioxidant activities of Picea koraiensis Nakai's cones

Study on the antimicrobial activity of Albizia julibrissin Durazz. bark extract against Aspergillus niger

Study on the rheological properties of tara gum

Effect of sodium replacement and pre-emulsifying oil on properties of low-sodium & low-fat emulsion-type sausages

Effect of water and oxygen on gelatin crosslinking during process of 60Co-γ irradiation

Pretreatment of vegetable oil deodorizer distillate by microbial fermentation

Research of high-quality fermentation starter of yak “Qula” in pastoral areas

Purification of an endo-β-1, 3-glucanase to degrade curdlan from Trichoderma harzianum

Isolation and identification of high-yield soy isoflavone glycosidase of lactic acid bacteria and optimization of fermentation conditions

Preparation of ethyl esters highly enriched in DHA via enzymatic ethylation and molecular distillation

Study on the modification of dietary fiber from garlic skin and antioxidantion

Study on the interesterification catalyzed by surfactants modified porcine pancreas lipase in solvent free system

Property of papain immobilized on magnetic ferroferric oxide by biosilicification

Isolation and identification of Pichia fermentans strains from traditional fermented yak yoghurt in the northwest of Sichuan province

Study on preparation of enzymatic hydrolysis Yak meat powder

Study on fermentation characteristics of immobilized yeast cells in soy sauce

Study on preparation of soluble dietary fiber by enzymatic method from kiwifruit and its antioxidant activity

Isolation and screening of Sacchamyces cerorevisiae from grape harvested in Changli

Specific spoilage organism of instant jellyfish's isolation and PCR technique

Application of transglutaminase from Streptomyces mobaraense in yoghurt

Isolation and identification of facultative anaerobes from northwestern jiangshui

Separation, identification and control of spoilage bacteria in tofu

Batch fermentation kinetics of ε-Polylysine by Streptomyces Albus KD-11

Preparation of high purity capsaicin from Capsicum chinense

Optimization of parameters for preparation of maize retrograded starch by acid-microwave method

Optimization of cooking process for instant rice by response surface method

Study on extraction and antioxidant activity of protein from Chinese chive seed

Study on microwave-assisted extraction and the antibacterial activity of phenolics from mango core

Study on extraction process and content determination of polysaccharides from Semen vaccaria

Method for non-sulfite color protection and hot air drying way of Agaricus bisporus

Study on the preparation technology of cold-pressed evening primrose oil by response surface methodology

Optimization of fermentation conditions for chitinase production by the Pseudoalteromonas sp. DL-6 using the response surface methodology

Effect of different packaging materials on storage quality of fresh-cut potato

Study on effects of food additives named mixed phosphates on water-holding porkballs

Optimization of non-sulfur color-preservation formulation in the process of the fresh yam slices dried

Effect of sorbitol on physicochemical characteristics and quality of fermented sausages during processing

The effects on microbial indicators of Udon rice noodle and changes of the quality during storage

Effects of hot water treatment on quality of fresh-cut brassica

Effect of biopreservation combined with modified atmosphere packaging on qualities of chilled pork

Study on the permeability of salt and quality change of tuna by the brine solution immersion freezing

Hepatoprotective effect of mixture of Hovenia duleis, Morus alba, and Canarium album on liver of mice

Effects of condensed fish oil on the growth of prostate cells in vitro

Effect of chuju polysaccharides on anti-fatigue and hypoxia tolerance in mice

Research progress in application of molecular imprinted technique in determination of enrofloxacin

Research progress in carotenoids in aquatic animal

Research progress in the nutritional biology of organic trivalent chromium

Research progress in the effects of pre-slaughter handling on meat quality

amiRNA technology and its applications in alimentary crop genetic improvement

Research progress in chemical composition and pharmacology of siraitia grosvenori swingle

Research progress in the detection technology of health food

Establishment of a multiplex PCR detection method for three foodborne pathogens

Discrimination of liubao tea by FTIR and principal component analysis

Quality assessment of oils and fats based on the LF-NMR relaxometry characteristics

Screening the determination method of heparin sodium

Fluorescence quenching method for the determination of plumbum (Ⅱ) in three kinds of vegetables

Fabrication of organophosphorus pesticide biosensor modified by polythionine

Detection and risk assessment of phthalic acid esters in marketed livestock and poultry meat in Qingdao

Extraction and in vitro simulated gastrointestinal digestion of velvet antler water-soluble protein

Antioxidation analysis of red pigment from purple sweet potato by different test methods

Study on the relationship between nutritional ingredient and taste quality of sweetpotato varieties

Study on antifungal activity of Ramulus cinnamomi

Effect of different pretreatment on the germination of brown rice

Science and Technology of Food Industry

Export File

Citation

Format

Content