Science and Technology of Food Industry 2012 No. 16

Study on correlation between sensory evaluation and sensors analysis of electronic tongue of cherry wines

Effect of different protein hydrolysates on the antioxidant in the soybean oil-in-water emulsion

Change of alkalinity, pH and texture properties during pidan pickling

Comparisons of the Antarctic krill lipid extraction methods

Preparation and antioxidant activities of a sulfated derivative of exopolysaccharide from Escherichia coli K5

Effect of dual-enzymes treatment on chain structure and digestibility of maize starch

Impact of monoglyceride addition on the stability of casein emulsion

Difference analysis in quality of pear jujube leaf tea in different growth stages

Study on isotherm adsorption of several kinds of high-fat food

Research of influence on quality of bran, germ and whole-wheat flour by extrusion processing

Study on special aroma and sweet taste compositions in stem of Chimonocalamus delicatus Hsueh et Yi

Study on the antibacterial effect of extracts from Fructus berberis in vitro

Volatile constituents from flower of Tianmian Cucurbita moschata Duch. by head-space solid micro-extraction coupled with GC-MS

Cooked characteristics of adlay after high temperature short time air puffing

Application of front-face fluorescence spectroscopy for determination of Maillard reaction in milk

Gas chromatography-mass spectrometric analysis of volatile components in capsicum powder from different cultivars

Study on the correlation between freezing point and physic-chemical properties of buffalo milk

Effect of different raw material color on physical and chemical properties of sorghum red pigment

Comparative study on DPPH radical scavenging capacities of lemon juice based on two methods

Study on changes of nutriments and metabolites during fermentation of Cordyceps militaris

Medium optimization of Coriolus versicolor ZZH-2 for laccase production by response surface methodology

Cloning and sequence analysis of the gene encoding xylanase Xyn ZF-1 from Aspergillus niger XZ-3S

Optimization of enzyme debranching process of corn starch

Optimization of medium for Chlorella vulgaris by response surface analysis

Study on peanut peptides preparation through solid-state fermentation combined with enzyme hydrylyzing and growth-promoting activity

Screenning of corn ACE inhibitory peptides hydrolase and optimization of enzymatic hydrolysis conditions

Study on soy protein promoting proliferation fermention of lactic acid bacteria

Cloning and expression of isomannanase gene and characterization of the enzyme

Study on Lactobacillus fermentation in rice bran production gamma-aminobutyric optimal conditions

Optimization of cultivation conditions of vibrio alginolyticus by response surface methodology

Cellulases produced by mixed strains fermentation in straw powder

DNA extraction and multiple PCR distinction research of animal food duck blood and pig blood

Liquid fermentation technology and antioxidant activity of honeycomb vinegar

Study on high pressure carbonic maceration (HPCM) freezing process and quality of carrot slices

Optimization of the extraction technology of protein from sloanea hemsleyana seed by response surface methodology

Extraction and protein removal of polysaccharides from hops

Preparation method and taste analysis of enriched Yak bone soup with high protein

Optimization of ethanol precipitation techniques for chondroitin sulfate from bovine nose cartilage with orthogonal test

Inactivation method of anti-nutritional factors in soymilk

Optimization of ultrasound-microwave synergistic extraction of total saponins from lily residue by response surface methodology

Optimization of culture medium composed of rice by-products for carotenoid production by fermentation of Neurospora crassa

Study on macroporous resin's purification of pupa ACE inhibitory peptides

Study on optimization of extraction condition of tea polysaccharide from tea residue

Catalytic oxidation of glucose to sodium gluconate by Au/γ-Al2O3 catalysts

Optimization of extraction technique of tannins from Flos Farfarae by response surface methodology

Methods of color protection and sensory evaluation of compound juice of yacon and navel orange

Effect of ultrasonic treatment on expansive force and water-holding capacity of insoluble dietary fiber

Study on ultra-fine pulping of catfish by-products with shearing technology

Effect of one-step and two-step modified method on the property of cross-linked esterification sweet potato starch

Study on hydrolysis process of the xylose extraction from bamboo residue

Effect of tendering beans embryo on the quality of traditional characteristics leisure tofu

Research of the process parameters of caned Yak meat

Effect of relative humidity on properties of gelatin-pullulan-based edible films

Study on improvement of carboxyl methyl cellulose in frozen batter cake by modifying thermal and baking properties

Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)

Effect of different storage conditions on freeze-dried litchi pulp color

Effect of Jasmonic acid methyl ester treatment on the physiological and biochemical reactions of fresh-cut apple

Effect of postmortem time on metmyoglobin reducing activity and oxygen consumption of different bovine muscles

Preventive and curative effect of black rice anthocyanin compound capsule on alcohol-induced liver injury

Effect of simulated gastrointestinal digest of aqueous extract of velvet antler on murine splenocytes proliferation

Effect of positional distribution of palmitic acid in triglycerides on the absorption of the nutrition in rats

Research progress of rolling circle amplification of DNA

Research progress of integrated membrane process on high-value development of fish processing by-products

Research progress in the application of capsaicinoid

Study on radioprotective effect of natural compounds against ionizing radiation

Research progress in the extraction technique for volatile components in wine

Research progress in industrial preparation and efficacy of extracts of bamboo leaves

Production of Cyclodextrin glucanotransferases and their applications in food industry

Research progress in syntheses of feruloylated glycosides

Research progress in Gas chromatography-olfactometry (GC-O) technology and its applied in detection of the tea odour-active compounds

Antimicrobial and antioxiutive activities of chitosan and its application in food fresh-keeping

Discussion on protein emulsification and displacement adsorption

Establishment of pork tracking and tracing system based on internet of things with RFID and EPC

Effect of chlorpyrifos residue by different processing methods in cowpea

Development of a dispersive liquid-liquid microextraction method for the spectrophotometric determination of mercury in food samples

Choice of standard sample in determination of free amino acids content in tea

Determination of sulbactam in raw milk by the high-performance liquid chromatography-photodiode array detection

Simultaneous determination of migration of trace arsenic and antimony in food contact materials by sequential injection-hydride generation-atomic fluorescence spectrometry

Detection of Flumorph residue in vegetable foods by using the QuEChERS coupled with HPLC

Study on determination of alkaloids in food by high performance liquid chromatography mass spectrometry

Determination of phthalate plasticizers in cream essence by reverse phase liquid chromatography

Extraction and gas chromatography-mass spectrometry analysis of basella rubra seed oil

Rapid determination of four veterinary drugs residue in animal products by UPLC-MS/MS

Development of enzyme-linked immunosorbent assay for the detection of Hg (II)

Rapid determination method of hydroxymethyl furfural in honey by near infrared spectroscopy technique

Determination of six synthetic colorants in dark soy sauce by UPLC/MS/MS

Method of UPLC-MS/MS about phosphatidylcholine detection

Analysis of volatile flavor compounds of solidifying lily yoghurt

Science and Technology of Food Industry

Export File

Citation

Format

Content