Science and Technology of Food Industry 2012 No. 15

Study on the extracted technology of pectin contents from Aloe skin

Study on antioxidation activities of Chinese dwarf chetty seed oil

Study on the antioxidant capacity of the melanin from walnut shell and walnut epicarp

Influence of pH on the antioxidant activity of model Maillard reaction products

Research on isolation, purification and antibacterial activities of antibacterial peptides from the small intestine of duck

Study on mechanism of wheat gluten added in dough

Determination of phenol extracted and the characteristics of peroxidase from fresh-cut Zizania latifolia

Optimization of fermentation culture medium of extracellular polysaccharide from Bacillus subtilis by response surface methodology

Study on enzymatic saccharification conditions of distiller's grains

Study on enzymatic characteristics of cathepsin L from yak meat

Preparation of enzymatic hydrolysates from Pteria penguin and preliminary study on its anti-alcoholism effect

Isolation and identification of Bacillus natto strains and their antagonism towards Vibrio parahaemolyticus

Selection of brewing yeast with glucose repression resistance under the very high gravity brewing

Mutation breeding of Aspergillus niger 51-43 lipase with N+iron implantation and the enzyme properties

Optimization of fermentation process on a fibrinolytic enzyme from Enterococcus faecalis EF608

Screening and identification of bacillus which product heat resistance protease from high-temperature daqu

Study on single cell oil from inulin fermented by Trichosporon cutaneum

Optimization on carbons for fermenting Trehalose lipid

Study on preparation of Hypophthalmichthys molitrix antioxidant peptides by two-step-hydrolysis

Study on the extraction optimization of rice bran protein based on GRNN

Preparation of gluconic acid using UV/H2O2

Preparation of α-tocopherol/mesoporous silica complex using supercritical carbon dioxide impregnation method

Preparation of duck meat sauce

Study on the deacidification technology of pawpaw dry wine by the malic acid-lactic acid fermentation

Optimization of extraction technique of sulforaphane from broccoli callus via by response surface methodology (RSM)

Optimization of cracking parameter of Ginkgo biloba kernel in the compression-loads

Optimization of extraction process for Citrus reticulata 'Chachi'peel by multiple antioxidative indexes of response surface methodology

Ultrasonic extraction of polysaccharides from Matteuccia struthiopteris and their DPPH free radical scavenging activity

Purification process of α-linolenic acid from fructus perillae by response surface methodology

The separation study for oyster hydrolysate

Optimization of Decaisnea Insignis seed oil extraction process and analysis of fatty acid

Study on micro-encapsulation of reduced glutathione

Extraction technology of pepsin from swine by PEG/ (NH4) 2SO4 aqueous two-phase system

Study on chrysanthemum flavones purification technology by inorganic ceramic micro-filtration membrane

Purification of L-theanine from enzymatic catalyzed reaction solution by ion-exchange resins

Antioxidant activity and processing technology of vinegar drink from Hovenia dulcis

Optimization of extraction process of soluble dietary fiber from orange peel based on BP neural network

Preparation of drink containing konjac glucomannan/konjac glucomannan-oligosaccharide

Preparation of freeze-dried coffee tablets

Extraction of starch from Arrowhead Corm by frequency sweeping pulsed ultrasound

Ultrasonic extraction of fructosazine in tobacco

Optimization of microwave-assisted extraction technology of stevioside from Stevia rebaudiana Bertoni leaves by response surface analysis

Study on filming technology for nano-SiOx/albumin complex edible film

Characters and application of octenyl succinic hydroxyethyl cellulose ester

Quick determination of the content of alcohol in alcoholic beverages by ethanol-salt-water system

Rapid analysis of plastic stabilizer phthalates by surface enhancement Raman spectroscopy

Comparison of two methods in preparation of enzyme conjugates and optimization of Listeria monocytogenes TAS-ELISA KIT

Analysis of compositions of anthocyanins in wild mulberry

Determination of heavy metal elements in preserved fruits by inductively coupled plasma mass spectrometry with octopole reaction system

Development and application of test strip for rapid detection of peracetic acid solution

Analysis of edible oil species using the grease refractive index

Determination of tomatine in tomato and its processed products by high performance liquid chromatography

Determination of released heavy metal elements in food plastic bag using rapid analytical method by inductively coupled plasma mass spectrometry

Determination of organic acids in Schisandra chinensis by HPLC

Effect of salicylic acid treatment on storage quality of apricot fruits

Application and research of tea polyphenols on the preservation of decapterus maruadsis

The response surface methodology to optimize GA3, 6-BA and fruit wax optimal concentration ratio for betel-nut preservation

Effect of different controlled atmosphere to pork's shelf life preserved in ice-temperature

Effect of exogenous sodium selenite on fruit quality, selenium contents and selenium forms in different tissues of 'hongyang' kiwi

Antioxidant effect of total flavonoids from Huizhou Gongju on aging mouse induced by D-galactose

Effect of chlorogenic acid extracted from Eucommia Ulmoides Oliv on hyperlipemia of mice induced by high fat diet

Effect of three different concentration methods on the nutrient composition of pomegranate juice

Research progress in nutritional components of blood orange

Research process in pharmacological function and products of chilli

Surface plasma resonance technology and its application in detecting food allergens

Survey and latest progress of food labeling risk management of Europe

Advances on benzene propane metabolism of fresh-cut fruits and vegetables

Research progress in grain quality non-destructive testing methods

Research progress in the preparation of functional sugar from crop straw

Research progress in clostridium kluyveri

Research progress in quantitative assay of plant secondary metabolites

Development of freshness variation characterization and evaluation of shrimp

Research progress in nondestructive inspection of food by means of hyperspectral imaging

Research progress in preparation by enzyme hydrolysis and structure-activity relationship of ACE inhibitory peptides

Research progress in drying of solid microbial agent and protection of cell

Effect of pulsed electric fields on bioactive substances in foods

Analysis and optimization of against E.coli by fermented supernatant from two Lactobacillus

Analysis on bioactive substances of tender leaves in different barley cultivars

Study on epiphytic microbial flora of the beer barley in Gansu Corridor

Study on electron beam irradiation in reducing food borne pathogens on the surface of fresh-cut green pepper

Anti-tumor effect of ethanol extracts from Fomitopsis officinalis (Vill.:Fr.) Bond.in vitro

The quality analysis of frying palm oil based on dielectric constant and low-field nuclear magnetic

Relationship between structure characteristics and gelling properties of thermo-modified egg white protein during storage

Antibacterial activity of Escherichia coli by hydrolyzed from brewer's spent grains protein

Comparison of fatty acids composition of crude fat extracted from several tomato fruit samples

Antioxidant activity of six varieties of Cucurbita moschata Duch. (pumpkin) cultivated in vitro

Comparison of aroma components from oleoresin of green, black and white pepper

Antioxidant activity of Vaccinium uliginosum anthocyanins

Science and Technology of Food Industry

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