Science and Technology of Food Industry 2014 No. 16

Effects of alkaline-heating treatment on the solubility, thermal aggregation and rheological property of soybean protein isolate

Effect of two kinds of vegetable oil on the quality in Chinese-style sausage

Effects of pressure level on collagen gelatinizing and properties of extracted gelains

Study on bacteriostatic activity of Mosla chinensis ‘Jiangxiangru' extracts

Effect of lactic acid on activity and conformation of polyphenol oxidase

Research of the changes of vitamins of yak colostrum and transient milk

Meta-analysis of vitamin E on intra-muscular fat and muscle fiber diameter of pork

Research of the chemical components and relevant enzyme from different harvesting degree of pteridium aquilinum

Composition and in vitro antioxidant activity of anthocyanins extracted from Lycium ruthenicum Murr., different fruits and vegetables

Study on the antioxidant activity of walnut pollen extracts

Study on physico-chemical and enzymatic properties of collagen from shark skin and tilapia skin

Study on sustained-release performance and glycosidase activity effects of Momordica charantia saponins alginate chitosan microspheres in vitro

Study on antioxidant activities of Pinus sylvestris L.bark polyphenols in vitro

Study on antioxidant and in vitro hypoglycemia activities of dark tea prepared from Camellia sinensis var. Baiye Dancong

Comparison on eating quality between Hulun Buir big fat-tailed sheep and Hulun Buir short fat-tailed sheep

Study on compositions and antioxidant activities of tartary buckwheat substrate during solid-substrate fermentation by Cordyceps militaris

Study on fermented conditions of Longan wine

Enzymatic hydrolysis condition optimization of cholesterol-lowering silkworm pupa protein peptides based on response surface methodology

Study on microwave-enzymatic production of sweetpotato resistant starch process parameters

Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

Study on liquefied enzymatic hydrolytic process of special precast powder preparation of compound cereal beverage

Study on preparation of antioxidant activity peptides of buffalo milk by immobilized neutral protease

Study on the optimization of aquoues two-phase extraction of total flavonoids from cotton leaves using response surface methodology

Separation and purification of flavonoids extracted from hawthorn by macroporous resins

Optimizing extraction of soluble dietary fiber from porphyra haitanensis through quadratic regression orthogonal design and its oil antioxidation

Optimization of ultrasonic assistant protamine extraction processing parameters using response surface methodology in bovine testes

Study on quick freezing blueberries on LN2-spraying fluidized freezer

Study on the extraction of polysaccharide from Plantago asiatica L.using microwave-assisted extraction

Study on probing the effects upon browning of litchi wine by macroporous resin treatment

Optimization on response surface models for the optimal extracting conditions of anthocyanin from purple yam

Optimization of ultrasonic extraction process of polysaccharides from Scutellaria and evaluation of antioxidative activity

Optimization of deproteinized process with trichloroacetic acid method from polysaccharides of pholiota nameko by response surface methodology

Study on extraction technology of tannin from Cinnamon

Extraction process of insoluble dietary fiber from orange peel residue

Study on hot-air, vacuum-microwave drying of processing jujube and red bean puree

Optimization of extraction technique of proanthocyanidin from eggplant peel by response surface methodology

Optimization of reverse micelles extraction protein from panda bean by response surface method

Optimization of pectin extraction from Okra flowers by response surface method

Optimization of extraction technology of total flavonoids from lotus leaf by BP neural network and exploration of flavonoids stability

Optimization of flocculation purification technology of dihydrogenchalcone from Lithocarpus polysachyus Rehd

Study on preparation of low caffeine instant green tea with fresh tea leaves

Study on solid phase extraction in the purification of apple polyphenols

Effect of ultrasonic treatment on oat β-glucan extraction and its properties

Study on microwave and ultrasonic-assisted extraction of flavonoids in the sweetpotato leaves

Study on preparation and performance of konjac glucomannan/methylcellulose edible films

Study on the enhancement of texture and sensory attributes of frozen sweet dough bread using γ-poly glutamic acid

Prediction model for the shelf-life of Crucian carp stored at different temperatures

Effect of micro-vacuum storage method on fresh-keeping quality of Pleurtus ostreatus

Effect of three kinds of drying methods on the flavor substances of tilapia fillet

Effect of modified atmosphere package combined with low temperature storage on full mature fresh jujube fruits

Effect of frozen on freshness and taste of grass carp meat

Effect of tea polyphenols on lactation performance and antioxidant capacity in rats

Anti-hypoxia and anti-fatigue effects of water extract from pummel pericarp

Research advances on the packaging technology of fresh-cut fruits and vegetables

Research advances on protein phosphorylation on meat quality

Research advances on phthalate plasticizers detection methods in food

Research progress in trehalose biosynthesis and applications

Effect of myogenic regulatory factors (MRFs) to meat quality

Research advances on physiological function of egg yolk unsaturated fatty acids

Research progress in pollution of heavy metals cadmium and its detection technology in food

Research progress in enzymatic production and evaluation of human milk fat substitutes

Research advances on 1-MCP combined with other preservative technologies on storage quality of fruits and vegetables

Research progress in the low-salt and low-fat functional meat products

Research progress in the controlling ochratoxin A in grape and its products

Molecular epidemiological investigation of Vibrio parahaemolyticus in seafoods surrounding coast of Bijiashan, Jinzhou

Analysis of components in oil and volatile oil from seeds of Schisandra chinensis (Turcz.) Bail

Simultaneous determination of seven phenolic compounds in Lonicera japonica by HPLC-DAD

Quantitative determination of mangiferin in Mangifera indica from different species in Yunnan province by HPLC

Optimization of light distribution in non-destructive analysis of soluble solids content of apple base on visual/near-infrared spectroscopy

Study on determination of acidity in pomegranate juice by near infrared spectroscopy

Quantitative analysis of ganoderic acid T, S and R in Ganoderma mycelium by HPLC

GC-MS analysis of the flavor of traditional sourdough steamed bread and the effect of edible alkali on its flavor profiles

Rapid determination for ethyl alcohol in xanthan gum by enzyme electrode

Investigation on the formulation optimization and characterization of soy protein isolate-based environment-friendly glue

Establishment on UPLC-MS/MS detection methods for desfuroylceftiofur in raw milk

Variation of epimedins, icariin and total flavonoids and evaluation of antioxidant activities of Epimedii Folium in different areas of China

Science and Technology of Food Industry

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