Science and Technology of Food Industry 2016 No. 15

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Extracting total DNA in Shaoxing rice wine wheat starter and its fungal diversity

Brewing beer with unmalted barley replaced of malt and improvement of malt aroma defect of barley beer

Application of response surface methodology on high yield methanobactin by Methylosinus trichosporium IMV 3011

Optimization of culture media for bacterial cellulose production by fermentation of corn starch wastewater

Optimization of explosion puffing drying process at variable temperature and pressure for mushroom stem by response surface methodology

Optimization for extraction of polysaccharides from Apostichopus japonicus spawn using double enzymetic by response surface methodology and antioxidant activity analysis

Research of extraction process and antimicrobial effect of polysaccharide from Osmanthus fragrans lour fruit

Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology

Optimization of enzymatic hydrolysis of Paphia undulta muscle protein by response surface methodology

Optimization of fermentation conditions for purple yam low- alcohol beverage and its ingredients analysis

Optimization of extraction process of flavone from the Pinus massoniana pollen by using central composite design- response surface methodology

Optimization of extraction process of soluble dietary fiber from sweet potato leaves

Ultrasonic- assisted extraction of total flavonoids from Michelia Alba leaves using response surface methodology

Ultrasonic- assisted aqueous two- phase extraction of flavonoids from tartary buckwheat seed

Study on the conditions of liquefaction,saccharification and stabilizer formula in millet- quinoa beverage

Preparation of activated carbon attached chitosan and its clarification performance for remelt syrup of brown granulated sugar

Effect and analysis of MAP on volatile flavor compounds in sturgeon(Huso dauricused × sturger schrenckii) caviar

Effects of hydrocolloids on the bakingproperties of the litchi jam

Study on the quality and aroma components in raspberry juice

Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS

Application of fuzzy comprehensive evaluation in sensory analysis of yak meat

Establishment of sensory evaluation system for frying of dry- cured yak meat based on fuzzy mathematics

Development and evaluation of duplex pcr assays for detection of Pseudomonas fluorescens in foods

Determination of phenols in water samples using simultaneous derivatization and dispersive liquid- liquid microextraction followed by gas chromatography

Identification of flavor- active compounds in Inner Mongolia dried beef by OAV calculation and GC-MS-O

Identification of liquor authenticity based on FTIR with PCA- LDA

Determination of Cadinium in scallops by solid sampling atomic fluorescence spectrometry

Research of rapid measurement methods of caffeine and five kinds of catechin components quality ingredients of congou black tea using near infrared spectroscopy

Effect of culture medium optimization on two methods of nisin detection

Effect of High Pressure Processing( HPP)on the preservation and quality of oyster

Effects of salicylic acid on quality and reactive oxygen metabolism of“Tainong”mango during storage

Optimization of water thawing process for tuna chunk based on the decomposition of NAD

Effect of treatment with BR on chilling injury of postharvest cowpea

Effects of three coating treatments on storage quality and physiology of Citrus Sinensis Osbeck at room temperature

Immunomodulatory activity of low molecular weight hyaluronan on macrophages and T lymphocytes from mice

Determination of content of cadmium and health risk assessment in wild- grown bolete mushrooms from Yunnan province

Comparison and analysis of nutrition characteristics for gannan yak meat and Chinese simmental meat

Research progress of antioxidant peptides from fish byproduct and its active mechanism

Applications of signal transduction engineering and genetic engineering in production of ganoderic acid in submerged culture of Ganoderma lucidum

Bioactive functional components in Chinese liquor

Study on fluorescent chemosensors for heavy metal ions

Progress in foodborne phytochemical in preventing and curing neurodegenerative diseases

Current situation and development trend of plant functional beverage

Application of ultra high pressure technology in the processing of shellfish shell

Discussion on development of cleaner production audit in the beverage industry