Science and Technology of Food Industry 2013 No. 13

Production and characterization of monoclonal antibody against the metabolite of furaltadone, 5-morpholino-3-amino-2-oxazolidone (AMOZ) , and establishment of colloidal gold immunochromatography for detecting

Study on mesoporous silica immobilization of bromelain

Rapid bacterial identification with Dupont Qualicon RiboPrinter system

Research of the impact of mould on malt quality

Primary exploration of fermenting the bean dregs and yellow serofluid by Lactobacillus rhamnosus to produce L-lactic acid

Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain

Breeding of high pectinase-producing strain by “Shenzhou Ⅷ”craft-boarding treatment

Research of the effect of dodecanol on yeast cells

Study on optimization for the extraction of ursolic acid from loquat leaf

Research of different drying process for white apricot of LUN-tai in XinJiang

Purification protein of silkworm pupa and its amino acid composition analysis

Study on ultrasonic extraction techniques of total flavones from Scutellaria baicalensis Georgi

Influence of high pressure CO2 treatment on the activity of polyphenol oxidase in the banana pulp

Research of separation and extraction of cordycepin in artificially cultivated cordyceps militaris

Study on the enzymatic hydrolysis technology of squid head protein

Preparation of the fermented beverages by whey and orange juice

Study on preparation and antioxidant activity of the Seleno-polysaccharides from Tussilago farfara

Study on passivation of black rice bran peroxidase by microwave heating

Optimization of the preparation process of grain bread

Separation of soluble grape seed protein with Ceramic membrane and cleaning method

Study on fermentation conditions of the soybean peptides by cooperation of bacteria and enzyme and its antioxidant activity

Study on the processing technology carmine radish sauce

Study on the processing technology of wheat bran-Chinese date beverage by lactic acid fermentation

Study on the release behavior of allyl isothiocyanate in antimicrobial packaging

Application of mixed emulsifier in emulsification of gardenia blue

Evaluation of urban and rural residents on food safety and implications for food safety risk governance countermeasures

Factor analysis of effect on consumer intention to purchase for pork, rice and tomato in Yunan province

Study on separation and identification scotch pine bark polyphenols with HPLC method

Evaluation and discussion of uncertainty on selenium determination in selenium-rich eggs by atomic fluorescence spectrometry

Study on the determination of ferulic acid esterase enzyme activity with spectrophotometer method and its impact factors

Control of postharvest blue mold decay of peaches by 2, 1, 3-Benzothiadiazole in combination of Cryptococcus laurentii

Study of the decrease of gel properties of liquid whole egg during storage

Effect of Dimethyl Dicarbonate (DMDC) as disinfectant on the quality of Fresh-cut flowering cabbages

Study on technology of freshness-keeping of Porphyra haitanensis

Influence of CaCl2 on quality and gray mold rot in postharvest strawberry fruit

Amino acid and fatty acid composition assay of airing yak meat

Effect of impure lactosucrose on growth performance andserum biochemical parameters in the weaning-rats

Study on anti-fatigue function and hypoxia function of asparagus extracts

Study of red pigment from flowers of Cercis chinensis Bge. on blood glucose and serum lipid levels in model rats

Influence of milk-derived lactoferrin on intestinal microbial flora in mice

Present situation and prospect of polysaccharide and phycobiliprotein from Gracilaria

Study on efficient promoters used for protein expression in Aspergillus

Review on research status and application prospect of bioactive peptides from marine shellfish

Study on the newly functional foods of Se-enriched germinating brown rice

Application status of foam fractionation in food and chemical industry

Study on advance of glycation end products in milk process

Research progress in quality improvement of agricultural products induced by exogenous methyl jasmonate and its mechanism

Research and application of creatine as sports nutrition product

Application of multi-walled carbon nanotubes in solid-phase extraction technique

Formation pathways and influences of rice aroma

Research progress in extraction of taurine, polysaccharides, peptides and other active substances from marine biology

Research progress in flavonoids from celery and the correlation with bioactivities

Research progress in improvement of gel strength of gelatin based on microstructure

Effect of resistant starch addition on physicochemical property and edible quality of texturized rice

Properties of gelatin from the bone of Pacific cod (Gadus macrocephalus) as influenced by extraction temperature and time

Study on electrostatic complexation between soy protein isolate and sugar beet pectin

Discrimination and quantification of the degrees of stir-frying for a kind of instant rice powder based on a colorimeter

Influence of bovine serum albumin-assisted strategy on preparation of cross-linked enzyme aggregates of Phenylalanine ammonia lyase

Study on gel properties of mixture surimi containing frozen hairtail surimi

Production and antibacterial activity evaluation offragments from chicken egg yolk Immunoglobulin against Shewanellaputrefaciens

Antioxidant activity of Maillard reaction products of pig bone meal hydrolysate

Study on physical and chemical index and volatile components from hot processing sweet apricot kernel oil under three storage temperatures

Effect of different withering temperature and humidity conditions on activity of PPO, POD and black tea polyphenols and pigments

Comparative study on anti-aging effect of squalene and vitamin E to skin

Preliminary study on spectrums and structure properties of pigments from Ziziphus jujube peel

Science and Technology of Food Industry

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