Science and Technology of Food Industry 2016 No. 16

Optimization of medium composition of Mycobacterium sp.BFZ304 for the transformation of phytosterol to 9α-hydroxy-4-androstene-3,17-dione by response surface analysis

Optimization of fermentation and expression conditions for production of marine lipase by Bohai sea-9145

Optimization of very high ethanol fermentation conditions of the recombinant Zymomonas mobilis by response surface method

Cloning and gene sequence analysis of pgd S and ggt of poly-γ-glutamate degrading enzymes system

Purification and characterization of dioxygenase from Schwanniomyces occidentalis to biodegrade β-carotene

Optimization of hydrolysis technology of corn gluten meal by response surface methodology

Characterization of recombinant endolysin from Vibrio parahaemolytics-infecting bacteriophage qdvp001

Optimization of medium for bacterial strain of carotenoids degradation

Optimization of enzymolysis technology for preparation of polypeptides from Holothuria scabra

Cloning,identification and bioinformatics analysis of β-fructosyltransferase from Aspergillus oryzae A-F04

Study on tolerance characteristics of the gastrointestinal tract and cholesterol-lowering effects of Lactobacillus plantarum Zhang-LL

Identification and biological properties of a methicillin-resistant Staphylococcus aureus phage qdsa002

Cloning and expression of Listeria phage endolysin CBD protein

Development and optimization of rapid enzymatic process for isomaltooligosaccharides preparation

Extraction flavonoids from Sambucus williamsii Hance leaves and evaluation of antioxidant activities

Optimization of extraction technology of shenmaixingnaofang by box- behnken design and observation nootropic effect of mice

Study on preparation technology of conjugated linolenic acid of rubber seed oil by alkali catalytic isomerization

Tenderizing process optimization and surface morphology observation on meat of Culter alburnus

Effect of frying times and temperatures on the quality of coconut breaded tilapia fillets

Compared study on extraction of total gypenosides by different methods

The sterilization conditions and additives on the quality of vacuum packing tahini condiment

Extraction and physicochemical properties of pectin from Premna microphylla Turcz leaves

Optimization of formulation of compound Chinese yam and purple sweet potato jelly by Response Surface Methodology

Optimization of technology for microwave- assisted cooking on the spiced meats

Optimization of formula of sponge cake with xylitol and purple sweet potato

Optimization of the extraction process of anthocyanins in Lycium ruthenicum Murr.

Application of response surface methodology for optimization of preservable fruit with low sulfur

Microwave-assisted extraction and antibacterial activity of red pigment from Shanlan

Development of an ions exchange device and removal of cadmium ions in squid liver

Physical-mechanical and antimicrobial properties of konjac glucomannan/ethyl cellulose film incorporated with gallic water extract

Preparation of starch sodium dodecenyl succinate by dry method

Analysis of the relationship between fluoride form transformation and quality change in Antarctic krill (Euphausia superba)

Effect of abscisic acid on secondary metabolite production during wound-healing in postharvest tomato fruit

The effect of vacuum pre-cooling on postharvest quality of Chinese kale during shelf-life storage of room temperature

Optimization of complex biopreservatives to improve quality preservation of citrus reticulata by response surface methodology

The influence of barrier properties of package materials on bacon physicochemical properties during storage

Erianin induces apoptosis of human colorectal cancer Caco-2 cells

Progress in processing and storaging technologies of Antarctic krill (Euphausia superba) powder

Review of identification technology for honey adulteration

Research advance in antibiotics detection based on aptamer

Progress of improvement approach for fermented meat quality

Application of DNA barcode technology in meat and meat products

A review on the physiologicai activity of alginate oligosaccharides and their derivatization

Progress of research on glycoprotein from edible plant

Research progress of fresh walnuts

Analysis the main ingredients of rancid flavor in infant nutrition package by static headspace (SHS) and solid rhase microextraction (SPME)

Determination of the esterification degree of hawthorn pectin by headspace solid-phase microexrtaction and gas chromatography

Analysis of volatile components of beef during storage

Separation and analysis of melamine in milk powder by mesoporous molecular imprinted polymers

Analysis of the functional constituent in Maca (Lepidium meyenii) from Yunnan

Determination of eighteen impurity elements in blended water retention agent by inductively coupled plasma-mass spectrometry

Determination of vanillin and ethyl vanillin in milky tea by HS-SPME-GC/MS

Characterization and stability of the starch nanoparticles loaded with astaxanthin

Microstructure and characteristics of different potato powders

Drying characteristics,drying kinetics and product quality of Flos lonicerae during infrared-forced air drying

Effects of dietary fiber from rice bran and salt on the farinograms and pasting properties of flour

Science and Technology of Food Industry

Export File

Citation

Format

Content