Science and Technology of Food Industry 2013 No. 14

Physicochemical properties of three different oil in water emulsions

Analysis and comparison of Fuji apple quality from different regions

Influence of cooling rate on food quality after high-temperature sterilization

Effects of irradiation on color, pungency and volatile oil of chilli powder

Study on synthesis and antibacterial activity of dihydromyricetin-Ni complexes

Profiles of flavor substances from sourdough fermented with Lactobacillus paralimentarius 412

Analysis on the structure of Pinctada fucata antioxidant peptide

Effects of sterilization treatment on quality of squid segmentation processing

Effect of pretreatment with sweeping frequency ultrasound on zymohydrolysis characteristic of zein

Volatile composition of Hainan solo papaya by headspace solid-phase microextraction/gas chromatography-mass spectrometry

Chemical composition, antioxidant and antibacterial activities of the essential oil from Amomum Tsaoko

Effect of microwave heat-moisture treatment on resistant starch content and properties of potato starches

Characteristics of the sublethal injured and resuscitative Vibrio parahaemolyticus

Effect of γ-ray irradiation on the structure of konjak glucomanan

Influence of potato starches on functional properties of common carp myofibrillar protein

Effects of ultra-high pressure on microorganism in bovine coloctrum

Analysis of aroma components in fermented sausage with different starter cultures

Application of 16S rDNA fingerprint on the strain identification and traceability isolated from yogurts

Optimization of technology on fermented strawberry-honey wine

Isolation, purification and identification of high temperature halophilic yeast from soy sauce Mash

Effect of starter culture on the chemical characteristics and protein degradation changes of the air-dry mutton

A novel preparation technology of mixed fermentation for the production of propionic acid and its optimization

Construction and expression of three taste peptide tandem genes

Optimization of high temperature pretreatment conditions for straw

Study on enzymatic maceration processing of radish juice

Study on chito-oligosaccharide function green tea yoghurt

Extraction of dietary fiber from Ganoderma atrum with response surface optimization

Study on processing technology of strawberry powder solid beverage by vacuum freeze-drying method

Study on the stability and processing of perilla milk beverage

Optimization of Elopichthys Bambusa viscera oil leaching process in two-step extraction method

Comparative study on extraction methods of Dictyophora indusiata polysaccharide

Separating trehalose and glucose with simulated moving bed chromatography

Study on optimization of the extraction technology of Antarctic Krill polysaccharide by response surface methodology

Optimization of extraction conditions of duck breast salt-soluble protein based on response surface methodology

Study on application of membrane integration to extraction and purification of tannin in Carya cathayensis sarg peels

Study on technology of fermentation condition and raw material formula of chestnut steam bread

Study on the optimization of flocculation technology for remel syrup of brown granulated sugar by using zeta potential analysis

Extraction of protein from high-temperature peanut meal using combination process with steam flash-explosion, alkaline-extraction and acid-precipitation

Optimization of the nevadensin extraction conditions from Fewflower Lysionotus using ANN-GA

Optimization of the preparation process of eucommia seed oil mixed fatty acid and the analysis of its fatty acid composition

Research of application of microalgal DHA in toast

Development of black beer bread

Study on the effect of processing technology on chicken soup quality

Effects of edible gum on quality of deep fat-fried breaded shrimp

Antioxidant activities of oregano oil, carvacrol, citral and cinnamaldehyde

Inhibition effect comparison of citric acid treatment on two dry rot pathogens of potato tubers

Changes of quality and shelf life of squid during storage

The effect of lightly baked scallop’s moisture content on quality and bacterial phase composition

Screening of sanitizer for foodborn pathogens in fresh-cut onions and the optimization of the sanitizing condition

Wound curing in different time on dry rot and quality of potatoes during storage at room temperature

Study on the quality changes of Carassius Auratus during storage between refrigeration and partial freezing

Study on the anti-ageing of Chinese yam polysaccharide on drosophila

Effect of the extract from cortinarius rufo-olivaceus on antioxidation activities in H22 tumor bearing mouse

Study on the effect of schisandra wine on sleep improvement of mice

Hepatoprotective effects of Giant salamander glycopeptides against carbon tetrachloride (CCl4) -induced hepatic injury in mice

Research progress in the mechanism of anti-obesity effect of tea

Research progress in nondestructive detection of poultry products quality based on hyperspectral imaging

Research progress in functional ingredients in the fruit of Gardenia jasminoides Ellis

Application of screen-printed biosensor in food analysis

Research progress in application of flow cytometry in detection of foodborne pathogen

Rearch progress in the proteinase K

Fish Cystatins and its application perspective in aquatic products

Research progress in food protein-derived antihypertensive peptides

Research progress in aptamer-based biosensing techniques in food safety

New research progress of food safety administration overseas and reference suggestions for China’s food safety management

Detection of soybean protein in surimi products by fluorescently-labeled monoclonal antibody

Microwave rapid extraction of free fatty acids from Zanthoxylum bungeanum Maxim and their HPLC fluorescence detection by pre-column derivatization

Determination of mineral elements in vegetable oils by atomic absorption with ultrasonication

An improving absorption spectrometry method of yeast biomass concentration estimation using thickening agent

Rapid analysis of sulfamethoxazole residue in milk based on fluorescence spectroscopy coupled with chemometrics

Optimum process of Bacillus subtilis of high pressure inactivation in food by response surface methodology

Study on the effect of tea polyphenols on thermal and pasting properties of two kinds of starch

Effects of drying temperature on the qualities of tilapia

An investigation of flammability of ghee by using cone calorimeter

Antioxidant capability of lipase-catalyzed acetylated EGCG on edible oils

Waxy corn starch hydrolysis by β-amylase and properties of the dextrin

Science and Technology of Food Industry

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