Science and Technology of Food Industry 2014 No. 15

The effect of two different ultrafine grinding methods on physicochemical and functional properties of sweet potato dietary fiber

Preparation and characterization of tea seed shells adsorbent

Effects of cellulase enzyme modification on soluble dietary fibre content and antioxidant activity of rice bran

Research of antioxidant activity of total flavonoids of corn silk

Study on the extraction technology and molecular composition of white kidney bean albumin

Effects of sodium sulfite on functional properties of peanut protein concentrate

Antioxidant activities of Chaenomeles sinensis ( Touin) Koehne

Fermentation characters and Kinetic models of tea-flavor cider

Antioxidant activity of water extracts from eleven kinds of pollen

A preliminary research of the effect of microwave sterilization on dry red wine quality

Effect of different enzyme deactivation treatment on highland barley nutritional value and protein functional properties

Study on refining of Jujube shell wood vinegar and its preservation effect

Optimizations of fermentation production of starch branching enzyme in recombinant Escherichia coli

Optimization of culture condition of mixed-species biofilm on coconut

Separation and purification of Lactobacillus XH2 bacteriocin produced by Lactobacillus acidophilus

Optimization of fermentation conditions of Cordyceps militaris solid-ferment Schisandra chinensis dregs by response surface methodology

Purification process and characterization of Naringinase from Penicillium sp.1523

Study on polymorphism of Ganoderma lucidum monokaryons by different molecular markers

Identification and study on degradating condition of halophilous protein degradation strain Serratia sp.A3

Comparison of detection of Salmonella in food by four methods

Study on expression of bovine prochymosin in Pichia pastoris and its enzymatic properties

Preparation of fish jelly from Elopichthys Bambusa byproduct

Separation and purification of flavonoids from Artemisia annua L.by polyethylene glycol-ammonium sulfate aqueous two-phase system

Optimization of ultrasonic-assisted extraction of total triterpenes from Matteuccia struthiopteris by response surface methodology

Optimization of the extraction technology and free radical scavenging activity of polysaccharide from Illicium micrantbum

The effect of ultra high pressure treatment on the shucking of oysters

Optimization extraction process of barley peptides and determination of antioxidant activity

Study on the processing technology of fried Vigna sinensis

Optimization of extraction parameters for Glutathione from beer waste brewing yeast treated by high-pressure steam (HPS)

Effect of hydrodynamic cavitation on adsorption of non-sugar components on calcium sulfite

Study on debittering of papain soluble collagen peptide from Grass carp scale

Research of the optimization of extraction process of Euphausia pacifica phospholipid and analysis of fatty acids composition

Study on the defatted rice bran Instant granules

The main fermentation condition optimization research of truffle fermenting wine

Study on the processing technology and nutrition components of the pickle flavored-beverage rich in lactic acid bacteria

Optimization of microwave extraction technologies of flavonoids from Coriandrum sativum L.with Plackett-Burman design and response surface analysis

Infrared drying of wine grape pomace

Formulation optimization of stabilizer of orange juice beverage by the response surface methodology

Application of oat dextrin for substituting fat in low-fat cream

Optimization of two-step-hydrolysis condition of walnut protein through response surface methodology

Study the inhibition of food preservatives on spore germination and mycelium growth of poisonous Aspergillus flavus

Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot

Consideration on network governance of China food safety

Determination of lactoferrin in goat milk by HPLC method

Analysis of volatile compounds in Sichuan traditional pickled radish by SDE and HS-SPME

Principal component and cluster analysis of the quality ingredients of Sichuan dark tea during post-fermentation

Determination of glycidyl esters in edible vegetable oils by liquid chromatography-mass spectrometry

Classification of Grilled chicken aromas with electronic nose

Determination of biogenic amines in commercial bubble chicken legs by HPLC

PCR detection methods of Salmonella and application in vegetables samples

Comparison of volatile compounds in Chinese mitten crab (Eriocheir sinensis) hepatopancreas and crab gonad by monotrap adsorption

Effects of pretreatment on quality characteristics of freeze dried white shrimp (Penaeus vannamei) during storage

Effects of two kinds of yeast on the postharvest diseases of ‘Red Fuji' apples

Effects of packaging bags with different ventilation rates on the quality of litchi sold on the low temperature shelf

Effect of coating combined with cold storage on antioxidant activity of fresh-cut sweet potato

Determination and analysis of chemical compositions on Dandelion tea and leaves

Experimental study on antitumor effects of five Alkylphenol from wheat bran and its preliminary mechanism

Characteristics of protein from Chinese soft-shelled turtle meat (Trionyx sinensis)

Analysis and evaluation on the nutritional components of wild Corbicula Fluminea from Hongze lake

Study on nutrients and bio-active substance chalcone detection in Angelica keiskei

Research and application on the processing technology and equipment for chili

Research progress in PCR detection for foodborne Escherichia coli

Research progress in the nutrition value and processing products of Chili

Research advance in the strain breeding and gene modification of α-Amylase

Research progress in chemical components in Chrysanthemum Morifolium

Research advance in the processing of Psidium guajava and Psidium guajava leaves

Research progress in edible-medicinal fungi polysaccharide

Preparation and antioxidant activities of whey oligopeptides

Comparison of content, composition and antioxidant activity of germinated oat phenols by different extraction methods

Effect of hydroxypropyl cross-linking modified tapioca starch on retrogradation characteristic of rice starch

The design of ACE peptides and enzymatic hydrolysis resistance research

Antimicrobial activities of flavonoids from Pinus massoniana needles on food spoilage bacteria

Ultrasonic-assisted extraction and in vitro antibacterial activity of polysaccharides from Hyriopsis cumingii

Study on cholesterol-lowering mechanism of Lactobacillus acidophilus by adsorbing and assimilating cholesterol

Effects of coexisting ions on biosorption kinetics and equilibrium of Pb2+ by discarded brewers yeast in waste water

Simultaneous determination of uronic acids, amino sugars and neutral sugars in polysaccharide from sea cucumber

The isolation, purification and composition analysis of β-glucan from wheat bran

Study on separation and purification of antioxidant peptide from pigskin collagen protein and antioxidant activity in vitro

Science and Technology of Food Industry

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