Science and Technology of Food Industry 2014 No. 14

Analysis of the mechanism of improving retrogradation rate of sweet potato starch by ultrasonic wave in method of micrograph

Effect of porcine plasma protein on the quality of silver carp surimi

Study on preparation, chemical structure and antioxidant activity of polysaccharide sulfate from watermelon

Basic study on antimicrobial actions of Prinsepia utilis tea

Effect of pulsed light treatment on the endogenous enzyme activity of germinated brown rice

Technology and modeling of Jinhua ham desalting operation

Study on subentry-combined evaluation of identifying catering waste oil

Optimization of process condition of silica white modified by coupling agents

Effect of particle size on physicochemical properties of corn flour

Effect on decolorizing for the quality of crude fish oil

Effect of different process parameters on the rheological properties of ginger protease-induced milk gels

Fatty acid composition of Portulaca oleracea seeds oil with GC-MS

Effect of protein oxidation and degration on the quality of Chinese-style sausage

Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties

Study on the character of volatile flavor of natural coffee based on sensory evaluation and electronic nose technology

Study on the effect of freeze-thaw on puffed carrot slices

Study on antibacterial effect of extraction from stevia rebaudiana

Screening of lactic acid bacteria with inhibitory activity isolated from intestinal of cold water fish and analysis of its physiological property

Screening and identification of an antagonistic yeast and its control efficacy to postharvest decay of grapes

Study on an immobilized bifunctional enzyme applied in rice wine with natural materials

Optimization of fermentation medium and fermentation conditions for Pediococcus acidilactici PA003

Study on the high cell density culture of Lactococcus lactis

Optimization of the red heart kiwi fruit juice yield by means of pectinase

Effect of oenological factors on the productions of β-glucosidases from wild yeasts

Fermentation conditions optimization and purification of fructosyltransferase produced by Aspergillus oryzae

Optimization of koji-making technology for preparing fish sauce and its fermentation of blue scad

Optimization of culture conditions of Pleurotus eryngii for laccase production and its degradation characteristics of phenanthrene

Study on the fermentation condition of Goat yogurt for selenium-enriched

Breeding of the coenzyme Q10 producing strain Bullera pseudoalba by laser induced protoplast mutagenesis

Screening Lactobacillus to inhibit spoilage microorganism isolated from film-forming pickle

Effect of arabinoxylan arabinofuranohydrolases of Jiangsu barley malt on the filterability

Optimization of drink formula of chrysanthemum and medlar using D-optimal mixture design and its antioxidant activity

Study on decolorizing brown granulated sugar with ZTC natural clarifying agent

Influence of decolorization and drying methods on the quality of pullulan polysaccharides

Study on enzyme-ultrasonic combined extraction method of purple sweet potato pigment

Optimization of utrasonic-assised extraction process for pigment from castor by response surface extraction

Effect of microwave pretreatments on browning properties of apple juice

Optimization of clarification process of extracting solution from Radix Puerariae with chitosan

Study on the technology and formula of preparing relish instant walnut powder

Optimization of polyphenol extraction from Panax notoginseng roots using response surface methodology

Study on adsorption of cadmium in extract of Pinctada martensii glycosaminoglycan by attapulgite-chitosan

Optimization of ultrasonic immersion technology for Pleurotus eryngii chips

Study on optimization of Ca2+on activation of prothrombin process conditions in yak blood by response surface method

Effect of soaking process on quality of frozen cooked crayfish

Effect of different kinds of conventional extraction methods on the contents of ginsenoside Re from Panax quinquefolium L. leaf

Comparison of different extraction technology of lotus leaf tea

Study on ultrasonic-assisted osmotic dehydration of lettuce

Optimization of ultrasonic-assisted extraction of polysaccharides from Rhodiola dumulosa (Franch.) S.H.F. by response surface analysis

Study on the preparation method of citrus peels essential oil microcapsules

Comparative studies on different extraction process of polysaccharide from Paris polyphylla var. yunnanensis

Study on extraction of crude polysaccharide from Ulva prolifera

Optimization of lotus root starch and konjak composite edible films by response surface analysis

Synthesis of octyl hexanoate catalyzed by solid superacid SO42-/SnO2-Al2O3

Effect of ozone water, electrolyzed water and high salt solution on the quality of large yellow croaker during the refrigerated storage

Effect of 1-MCP and ClO2 treatments on quality of white seedless grape during short-term cold storage and shelf-life

Effect of refrigerator storage of fixed and variable frequency on quality and microorganism of fresh cut watermelon

Experimental study on ethanol subsiding method from Mactra veneriformis on acute hepatic injury induced by carbon tetrachloride in mice

Effect of adding different dosage Hirudo nipponica on the level of blood lipids in rabbits fed with high-fat diet

Research progress in the elimination of patulin in apple products

Research progress in modified chitosan and its application to remove heavy metal of shellfish extraction

Research progress in the application development of electron beam irradiation in food industry

Outlines of study on allergenomics and its application on food allergy

Effect of treatment with pulsed light on common microorganisms in food

Research progress in physiological functions and application of coenzyme-Q10

Research progress in formation and control of the biogenic amine in salted aquatic product

Application of terahertz spectroscopy and imaging techniques in food quality and safety

Real-time fluorescence PCR method for detection of the pathogen causing brown spot on jujube

Detection of insect-damaged edamame based on image power using hyperspectral imaging technique

Fluorescence spectrum analysis of 8 kinds of edible vegetable oil

Determination of the free fatty acids responsible for goaty flavor using multilevel solvent extraction-gas chromatography

Determination of dimethyl fumarate in pastry by pressurized capillary electro-chromatography

Construction and application of loop-mediated isothermal amplification method for detection of brazil nut as a food allergen

Establishment of duplex PCR melting curve for rapid identification of swine origins in foodstuff

Study on quercetin isopentenyl modification and free radical scavenging activity

Influence of hydrodynamic cavitation with turbine on functional properties of rice residue proteins

Study on physicochemical characteristics of amylose and amylopectin fractions from retrograded maize starch

Comparative of the different methods for extraction of cinnamon essential oil

Science and Technology of Food Industry

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