Science and Technology of Food Industry 2015 No. 12

Relationship between the content of polysaccharides, flavonoids and polyphenols from the sporocarp of Phellinus linteus and the antioxidant activity

Rheological properties of apple flesh pomace pectins extracted by four methods

Research of pepper pickled processing suitability of the main variety of Capsicum annuum var. conoides in Shizhu county

Study on hypoglycemic activities of flavonoids of Brassica napus L. bee pollen in vitro

Study on the separation, purification and molecular structure characterization of Phyllanthus emblica L. polysaccharide

Effects of pulsed electric field on the sterilization and aging of fermented orange vinegar

Effects of ultrasonic wave treatment on stabilities of cyanidin from mulberry

Study on fermentation process of Saccharomyces cerevisiae immobilized by persimmon tannin gel

Effect of ethanol stress on the growth and protein expression of Saccharomyces cerevisiae

Study on lipolysis and lipid oxidation of low acidity Sichuan-style sausage during processing

Study on the rules and influencing factors of yeast proteinase A secretory under industrial scale brewing

Research on the standard technology of acid whey

Purification and characterization of an arginine deiminase from Enterococcus faecalis SK32.001 producing citrulline

Screening and identification of NSLAB in Xinjiang acid camel milk

Study on optimization of enzymatic hydrolysis conditions of dark flesh of Skipjack Tuna by response surface methodology

Effects of indole acetic acids (IAA) on biomass, extracellular polysaccharide production and antioxidant activity of Cordyceps sinensis (Berk.) Sacc.

Effect of starter cultures on lipase activities of smoked horse sausages

Effect of four kinds of protease on pacific oyster in the process of enzymatic hydrolysis

Study on the preparation process of Kombucha beverage of symbiosis fermentation by immobilized cell technology

Extraction and enzyme properties of pectinesterase from apple

Study on the preservation of the Pichia pastoris recombinan producing glucose oxidase with distilled water

Study on optimization of extraction of total flavonoids from Dictyophora indusiata Fisch. by supercritical CO2 and its antioxidant activity

Optimization of tumbling marinade conditions for prepared pork chops

Study on blanching technics of Sedum aizoon L.

The preparation of surfactin microcapsules by the method of piercing-solidifying

Study on separation and purification of total saponins from tartary buckwheat with macroporous resin

Study on purifying high quality citral from Litsea cubeba oil

Study on optimization of solvent extraction deacidification process of pork intestinal oil

Optimization of production technology of Mozzarella cheese made from Jersey milk by combination weighting method and response surface analysis

Effect of ultrasonic pretreatment on alkali extraction process and characteristics of coral ginger starches

Optimization of ozone and ultraviolet combined on dried Lycium barbarum L. sterilization process by response surface methodology

Ultrasonic-assisted extraction and composition analysis by Gas Chromatography-Mass Spectrometry of volatile oil from Chuanminshen violaceum

Optimization of extraction and antioxidative activity in vitro of sulfated polysaccharides from Sargassum fusiforme (Hary) Setch.

Optimization of extraction conditions of volatile oil from Chrysanthemum morifolium Ramat by orthogonal design

Fabrication and character of a new capsule made from modified corn starch treated with isoamylase

Optimization of extracting technique assisted by ultrasound assisted extraction of β-carotene from Dunaliella salina by response surface methodology

Preparing bilayer films by whey protein isolate-poly lactic acid and applying on the pork preservation

Properties and characterization of chitosan/lentinan edible films

Effect of the addition of tilapia scale collagen on qualities of deep-fried batter coatings

Influence of sodium nitrite and vitamin E addition on the nitrosamine in Harbin dry sausage

Discussion of mechanism on monascus red pigments with hydroxyls protected by retrograded maize amylose and amylopectin

Effect of ice-coating during frozen-storage in different temperatures on the quality of catfish

Color and aroma change research of Rosa damascena in different preservation conditions

Effect of controlled atmosphere storage on postharvest physiological and biochemical change of sweet cherry

Effect of postharvest handling with ε-Polylysine on quality of cherry during ice-temperature storage

Effect of preservation methods on quality of fresh-cut pineapple using electronic nose technique during storage

Effect of out-store modes on quality of ice-temperature storage blueberries during shelf-life period

Study on amino acid components nutritional analysis and anti-inebriation effects of puerarin spirulina compound tablets

Preliminary study on the anticoagulation mechanism of glycosaminoglycan from Urechis unicinctus

Biomarkers of serum fatty acids in lipid-lowering model of pumpkin seed oil

Effect of grape seed extract on endogenous metabolites in human urine

Study on effect and mechanism of tea polyphenols on serum uric acid in hyperuricemic mice

Applications of solid sampling plasma spectrometric technology for elemental analysis in food

Progress research on fish epidermal mucus antimicrobial peptides

Application progress of macroporous adsorption resin in separation and purification of plant polyphenols

Research progress of source and distribution of antibiotic resistance genes in food

Research progress of bio-preservatives from plants for aquatic products preservation

Research progress of milk allergen detection

Research progress of brown rot control technology of postharvest fruits

Research progress of artificial aging of fermented wine with physical methods

Determination of aflatoxins B1, B2, G1, and G2 in foods by high performance liquid chromatography with pre-column derivation

Rapid authentication of rancid edible oil based on fourier transform infrared spectroscopy of principal component and discrimination analysis

Determination of heavy metal elements in food antcaking agent sodium aluminosilicate by inductively coupled plasma mass spectrometry

Determination of pantothenic acid, biotin, cyanocobalamine in formula milk powder using ultra performance liquid chromatography-tandem quadrupole mass spectrometry

Volatile components of baking jujuba identified by GC-MS and pincipal component analysis

Molecularly imprinted-SPR sensor for detecting melamine in dairy products based on signal enlarger by Au nanoparticles

Analysis of the main active components in the fruit bodies and wastes of three different mushrooms

Effect of high hydrostatic pressure treatment on the functionality and protein structure of whey protein concentrate80

Chemical constituents, bioactivities of the essential oil from lotus bee pollens

In vitro antioxidant and antimicrobial activity of N-butanol extract from Liquidambar formosana Hance leaves

Preparation of succinyl xanthan oligosaccharides and its antibacterial activities against Xanthomonas campestris

Processing characteristics and quality of embryo-remaining rice from different varieties

Study on variation of physicochemical indexes and tea quality during scented processes of jasmine tea

Science and Technology of Food Industry

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