Science and Technology of Food Industry 2014 No. 13

Study on separation and purification of ACE inhibitory peptides from Apios americana Medikus

Study on purification and adsorption properties of fish scales polypeptides treated by DA201-C macroporous absorption resins

Study of freshness of chilled mutton based on of the temperature-time indication system

Extraction and identification of phenolic constituents in Schisandra chinensis ( Turcz.) Bail berry

Extraction, antioxidant activity and antibacterial effect of total flavonoids from leaves of Eucalyptus Grandis x E.Urophylla

Study on sensory quality improvement of bean curd by germination technology

Study of antioxidant activities of the fermentation products from Fomitopsis pinicola

Study on the speciation of the Zinc in Grifola frondosa

Physicochemical properties analysis of ultra-high pressure gelatin

Tobacco starch and total nitrogen quantification by FTIR

Study on the characteristic of polylactide-poly ( ε-caprolactone) /tea polyphenol composite film

Study on microbial community of salted leaf mustard ( Brassica juncea) during their saline fermentation process

Characterization of the β-glucosidase from Paecilomyces sp.FLH30

Optimization of pullulan fermentation medium by Aureobsidium pullulans from xylose through response surface methodology

Multi-index detection of the joint toxicity of Aflatoxin B1and Fumonisin B1

Study on solid culture conditions and the activity of CAT and SOD of Antrodia subxantha mycelium

Enzyme assistant extraction of procyanidins from flos puerariae and their antioxidant activities

Optimization of fermentation conditions of phospholipase D from Streptomyces sp.CA-1

Cloning and bioinformatics analysis of Cu /Zn-SOD gene from cantaloupe

Separation and identification of bacteriocin-producing Bifidobacterium from breast-fed infants faeces

Identification and study on growth characteristics of halophilous protein degradation bacterium in restaurant wastewater

Preliminary analysis on bacterial communities in GuJingGong pit mud through culture-free approach

Optimization of ultrasonic-assisted extraction of total flavonoids from lotus root

Preparation of wheat germ and brown rice mixture by extrusion

Methods for the reduction of cholesterol in Silkworm Chrysalis Oil

Optimization of conditions for the mixed strain fermented soybean meal using the response surface methodology

Purification of the hepatoprotective fraction from Hippophae rhamnoides L.subsp.turkestanica

Formulation optimization of Agaricus blazei polysaccharide immediate release tablets by central composite design-response surface methodology

Study on enzymolysis of grass carp muscle by flavourzyme

Optimization of the preparation of collagen antioxidant peptide of Phascolosoma esculenta by response surface method

The impact of ultrasound combined with CMC-Na on the extraction of heme from horse blood

Optimization of culture medium for antifungal protein production by paenibacillus polymaxa HT16 using response surface methodology

Ultrasonic-assisted extraction of flavonoids from Euonymus japonicus and their antioxidant activities

Effect of antimicrobial protein coating combined with modified atmosphere packaging on the beef quality

Research of aquatic products quality and safety problem in China based on circulation channel

Content determination of ginsenoside monomers in one-year-old farmland ginseng and American ginseng by HPLC

Analysis of organic acids in pickled radish by reverse phase high performance liquid chromatography

Detection of peanut and soybean in walnut milk using PCR

Prediction of retention indices of some components from Blood Orange Fruit

Study on the characteristic flavor of pine needle tea

Study on the HPLC-DAD-ELSD fingerprinting of dark teas from different regions in China

Analysis of total and free fatty acids contents and compositions of four different parts in Chinese mitten crab ( Eriocheir sinensis) by gas chromatography

Evaluation on freshness of grass carp at 0℃ storage

Effects of sodium silicate dipping on reactive oxygen species metabolism and phenylpropanoid pathway in apricot fruit

Study on the quality changes of tuna at ice and refrigerated storage

Effects of salt content on changes of intramuscular lipids in Sichuan bacon during processing and storage

Effects of temperature changes on freshness of tuna ( Thunnus obesus) fillet in cold chain logistics

Study on the tonifying Yang and anti-anoxia effect of Chongfengyihao fruit coffee drink

Analysis and comparison of trans fatty acids contents in breakfast of Nanchang City

Probiotic functions and structural changes of Castanea henryi resistant starch before and after digestion

Research of mutagenicity of the Cassava leaves

Effects of high levels of DHA and EPA triglyceride on blood lipid and protection of the liver in hyperlipidemia mice

The apoptosis of HepG2 cells induced by plum extract and its mechanism

Studies on anti-fatigue effect of alcohol extract of Clanis bilineata Walker

Effects of different factors on the rheological properties of starch

Effect of different packaging on the quality of meat products during storage

Research progress in the hydration property of peanut protein

Development of visual detection and sorting technology for granular food

Progress on detection methods of Campylobacter jejuni in foods

Progress in postharvest physiology and preservative technology of pitaya

Study on the effect of pasteurization on the bound aroma compounds in orange juice

Effect of high temperature fermentation and steam treatment on the antioxidant activity of garlic

Correlation analysis of daily milk yield and milk quality and all phase of milk yield in YiLi horses

Systematic non-destructive test of the apple internal quality based on MATLAB software

Antioxidant stability and functional properties of Pinctada martensii protein hydrolysates

The retrogradation characteristic of sweet potato and maize amylopectin prepared by retrogradation

Extraction method of the oils and fats and the peroxide value determination in barbecue products

Study on cooking quality of tuna steak of different freshness

Research of extraction and antioxidant activities of melanin in Auricularia polytricha from Qin-ba mountain area

Optimization research on raw materials proportion of fresh wet rice noodle based on comprehensive quality evaluation

The research of yak milk lactose hydrolysis and Maillard reaction inhibitors

Effect of black fungus polysaccharides on emulsifying properties of soy protein

Science and Technology of Food Industry

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