Science and Technology of Food Industry 2013 No. 16

Anti-low density lipoprotein oxidation of the crude extract and different fractions of Terminalia chebuLa Retz

Study on extraction of nitidine chloride by acid decompressing inner ebullition and HPLC finger print chromatogram

Study on synthesis and antioxidant activity of different molecular weight soluble soybean polysaccharide-Fe(Ⅲ) complex

Effect of five berry polyphenols and auricularia auricular polysaccharides combination on radiation protection

The effect of heating time on sweet potato cell tissue structure

Fabricated of fully-dilutable of food-grade microemulsion systems with glycerol monocaprylate as oil

Study on gelation properties of highland barley protein

Chemical composition of the glutinous rice and their relationships to retrogradation properties of rice cake starch

Study on antibacterial activities of six types of tea against some pathogenic entero bacteria

Study on the quality of Tongren green tea

Effect of pH on properties of soybean proteinisolate-carboxymethyl cellulase composite materials

Study on the antioxidant properties in vitro of chitosan MRPs modified by Maillard reaction

Influence of heat treatment on soy protein emulsibility

Study on the retrogradation law of buckwheat in cold storage

Study on anti-moulds of fruits and vegetables by lactic acid bacteria

Study on preparation and antioxidant activity in vitro of enzymatic hydrolysis from oyster protein

Comparative analysis on the quality of Pu-erh tea fermenting with automatic fermentation tank and traditional method

Establishment of a kinetic model for γ-polyglutamic acid with batch fermentation

Breeding high polysaccharide producing of lyophyllum decastes strains by protolplast mutagensis

Analysis of fermentation rule and aromatic composition in strawberry wine

Preliminary study on the viable but non-culturable state of Lactobacillus plantarum

Influence of oligosaccharides on the antioxidant activities and tolerance capacity of Lactobacillus to oxidative stress

Isolation,identification and antimicrobial resistance research of Vibrio alginolyticus isolated from seawater

Study on technology of alcohol fermentation in wild jujube vinegar

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain

Study on the fermentation technology of tea-flower cider

Study on application of papain in astaxanthin extraction from antarctic krill shell

Optimization on conditions of skatole removal by Lactobacillus brevis 1.12 during fermentation process

Study on isolation, identification and biological properties of lactic acid bacteria from the fermentation of Chinese rice wine

Purification lactic acid bacteria from fermented corn yellow straw and optimization of fermentation conditions

Study on extraction of onion polysaccharide with papain

Optimization of extraction process of hyaluronidase from bovine liver

Study on technology of removing heavy metals from east sea cucumber (Acaudina leucoprocta)

Optimization of the preparing processing of ferulic acid from γ-oryzanol with alkaline hydrolysis using response surface methodology

Study on the method of separation and preparation purine alkaloids , noncaffeine tea polyphenols and tea pigments in one-step by sephadex LH-20

Optimization of microwave-assisted alkaline extraction condition of protein from peanut meal

Effect of some technological factors on yield of calcium pectinate from orange peel

Preparation and properties of cold-water-soluble sweet potato starch

Study on bioactive peptide preparation from walnut meal by solid-state fermentation and its anti-oxidative activity

Study on the formula of nutritious cereal breakfast with good bowl life

Study on extraction process of prolamin from proso millet

Study on rice bran protein by ultrasonic-assisted extraction

Study on dodecenly succinic anhydride-modified inulin

Study on the degradation of curcumin under the ultrasonic field

Preparation of Thamnolia vermicularis beverage

Study on technology of extracting total flavones from Xanthoceras sorbifolia Bunge leaves by ultrasonic wave

Effects of spice extract on the textural properties and microstructure of beef balls during frozen storage

Study on effect of citric acid treatment on the browning prevention of fresh-cut banana

Effect of different storage temperature on the freshness retaining of green juglans

Influence of rosemary extracts on the shelf life of large yellow croaker (Pseudosciaena crocea)

Effect of different blanching conditions on banana browning

Study on the storage quality of hongyang-kiwifruit treated with bacillus subtilis Cy-29 bacteria suspension

Effect of different concentrations of SO2 fumigation treatment on Victoria Grape

Application of the general stability index method to predict shelf life of spinach

Study on the hypolipidemic effects and antioxidative activity of porphyra peptide

Evaluation of nutritional components and quality in the muscle and cartilage of hybrid sturgeon

Effect of polysaccharides from fermented Gloeostereum Incaratum on immune function in mice

Study on anti-tumor activity of enzymolysis whey peptides from small black soybean

Study on anti-aging mechanism of Grifola frondosa

Research progress in physiological functions of Bifidobacterium

Present situation and prospect of freshwater fish protein frozen denaturation

Effect of water on quality of fresh meat

Perspectives in DHA production of Thraustochytrids

Research progress in the technique of the Saccharomyces cerevisiae breeding

Research progress in citrus pectin extraction and modification

Research progress in microbial transformation of plant secondary metabolite

Advances in research of walnut oil

Research progress in the biological activity of lycopene

Application of bacteriocinogenic lactic acid bacteria in fermented vegetable food biopreservation

Application prospect of macroporous resin in the separation of functional components in tea

Study on gutter oils pattern recognition

Determination of 6 β-lactam antibiotic residues in aquatic product by high performance liquid chromatography-tandem mass spectrometry

Analysis of volatile compounds of Tilapia fermented by Monascus by SPME and GC-MS

Determination of ammonia in mainstream cigarette smoke by the method of continuous flowing analyzer

Development of colloidal gold immunochromatographic test strip of carboxybenzene

Colour kinetic change and shelf life prediction of Chinese small cabbage (Brassica rapa L.Chinensis Group.)

Occurrence of sublethal injury of Escherichia coli and Saccharomyces cerevisiae after pulsed electric fields in strawberry juice

Quality changes of Thunnus obesus by external and internal heating thawing

Study on volatile components of chestnut mushroom

Study on ethanol extraction process of onion and its antioxidant activity

Effective factors of N-nitrosamine formation in the simulated meat processing

Science and Technology of Food Industry

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