Science and Technology of Food Industry 2015 No. 14

Optimization of fermentation conditions for antiaflatoxin ingredient by marine actinomycete strain MA03 using sweat potato residue with response surface methodology

Study on the hydrolysis of proteins in the process of Shaoxing sufu fermentation and the influence on white particles in products

Cloning and sequence analysis of aromatic aminotransferaseⅠgene from Saccharomyces cerevisiae

Study on Geotrichum candidum biomass detection methods in fermentation process

Research and development of kefir without thickeners

Optimization of progress for water soluble dietary fiber from rice bran with ultrasonics-enzymatic method by response surface methodology

Study on proteolysis of yak milk hard cheese effect of milk-clotting enzymes types during ripening period

Study on the influencing factors of fermentation of Antarctic krill shells with Lactobacillus plantarum L-45

Isolation and screening of antagonism yeast against mango Colletotrichum gloeosporioides

Immobilization and enzymological property of pectinase on the magnetic composite support

Identification and tolerance analysis of a large plasmid determined cadmium resistance Pseudomonas sp.

Study on the virulence gene expression of foodborne Listeria monocytogenes(Lm319) in four kinds of broth

Optimization of solid fermentation conditions of marine Penicillium expansum for producing salt tolerant pectinase

Construction and expression on prokaryotic expression vector of pfs gene together with recombinant protein purification

Optimization of extraction technique of polysaccharides from tissue culture anoectochilus by response surface methodology

Process optimization of γ-aminobutyric acid from germinated brown rice by circulating countercurrent extraction method

Extraction process of Huidouba-protein by ultrasound and its inhibition on α-glucosidase

Process optimization of PLC degumming and hydration degumming about rapeseed oil and the comparison of their effects

Study on ultrasonic/microwave synergistic extraction of protein from soybean dreg

Study on optimization of active carbon discoloration of pleateu summer vegetable processing wastewater by response surface analysis

Optimization of smoked processing of tilapia through response surface method

Optimization of extraction techniques of pectin from blood pomelo peel by response surface methodology

Study on optimization of microwave-assisted extraction and chemical composition analysis of essential oil from Artemisia argyi leaves

Maillard reaction between chitosan and glucose in dry state

Study on extraction and antioxidant activity of total flavonids from Polygonum chinense

Effect of low salt on scallop quality in hot air drying

Microwave pretreatment of sunflower meal protein preparation of antioxidant peptides

Study on the optimization of water extraction of oat antifungal protein by response surface anaylsis

Optimization of extraction process of polysaccharides from Glechoma longituba by Box-Behnken design-response surface method

Optimization of extracting technique assisted by ultrasound-assisted extraction of oleanolic acid and ursolic acid from hawthorn

Study on property of lauryl sodium sulfate modified halloysite nanotubes-rapeseed protein blend film

Effect of different freezing rates on the quality change of Carica papaya L.

Effect of simulating transportation vibration stress on the quality of “Saimaiti” apricot fruits

Effect of membrane lipid peroxidation reaction to jasmonic acid methyl ester(Me JA)and ethephon treatments for fresh-cut apple

Effect of tea polyphenols on the quality of tilapia during superchilled storage

Effect of different varieties and root treatments on cooling preservation of fresh celery

Study on laxative and regulating function for the intestinal flora of xylooligosaccharides

Screening the active fraction from Cyclocaryapaliurus(Batal.) Ijinskaja which inhibits α-glucosidase and study its effects on hyperglycemia in mice with type Ⅱdiabetes mellitus

Study on the effect of konjac glucomannan on preventing drunkenness and relieving alcoholism of mice

Effect of buckwheat on high-fat diet rat lipid metabolism

Separation and purification technologies of bioactive metabolites from Streptomyces

The research progress of utilization and developmental trend on by-products from processing industry of fruit and vegetables

The progress of radioprotective effect of polyphenol compounds aganist ionizing radiation

Progress on the physiological functions and synthesis pathways of lactic acid bacteria exopolysaccharide

Review on research progress of esters in wine

Determination of trehalose content of edible yeast by HPLC-RI

Analysis of chicken quality deterioration by electronic nose

Characterization of odor-active compounds in steamed liver of farmed puffer fish(Takifugu obscurus)

Determination of 57 pesticide residues in canned mushrooms by modified dispersive-solid phase extraction-gas chromatography-mass spectrometry

Analysis of volatile components in chamomile oil form different producing areas by GC-TOF/MS

Comparison of volatiles produced from turnips of inoculated and natural fermentation

Optimization of a rapid enzymatic assay for adenosine in fermentation broth based on adenosine deaminase by response surface methodology

Study on antioxidant and hypoglycemic activity stability from Myrica rubra peptide

Effect of different concentrations of theaflavins and caffeine on the formation of tea cream

Study on the process of protease production by Aspergillus niger on leek seeds

Science and Technology of Food Industry

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