Science and Technology of Food Industry 2014 No. 17

Separation and purification of chlorogenie acid from Lonicera fulvotomentosa with aqueous two-phase systems containing acetone and Dipotassium Hydrogen Phsophate

Development of tartary buckwheat red starter health wine

Optimization of acid degumming process of Cold pressed Sesame oil

Optimization of MAPase producing from Zygosaccharomyces rouxii by response surface method

Separation and purification process of total flavonoids from Sedum aizoon leaves

Optimization of process parameters for total dietary fiber from leaves of Toona Sinensis with compound enzyme method by response surface methodology

Optimization of conditions of cottonseed protein hydrolyzed by flavourzyme using response surface methodology

Research of the technique of fermentation Tofu without coagulant

Optimization of protease hydrolysis conditions on silkworm pupa protein

Study of extracting water-soluble polysaccharide from dehulled mung bean by response surface methodology

Suspension stability of the compound juice prepared with whole corn and pea

Application of poly malic acid /Chitosan-Nifedipine in producting microcapsules

Study on the quick-frozen dumpling with Yan Pihe and shrimp

Study on process optimization for germination barley tea and the nutrition characteristics of tea infusion

Study on extraction technology of flavonoids and polyphenols from Coreopsis tinctoria Nutt.by using Random Centroid Optimization

Acetylization derivatives synthesis of polysaccharides from Lonicera japonica

Study on preservation effect of applying combined bio-inhibitor agent on Ready-to-Eat ( RTE) abalone product

Content determination of catechin in Fragaria orientalis Lozinsk. by RP-HPLC

Determination of changes of volatile substances of fermented soybean in process of low-temperature post-fermentation

Comparative analysis of free amino acid content and composition in different aroma type Chinese liquors

Determination of 21 mineral elements in celery and parsley by microwave digestion-ICP-OES

The application of UPLC-MS /MS in the recognition of anthocyanins in black rice

Real-time PCR method for quantitative detect chicken blending in sheep

Determination of Urotropine in dried beancurd sticks by ultra performance liquid chromatography-tandem mass spectrometry

Determination of inorganic elements in tumorous stem mustard by inductively coupled plasma mass spectrometry

Oil content and fatty acid composition of 15 Camellia polyodonta in ya'an

Determination of tert-butylhydroquinone in fat-soluble pigments by gel permeation chromatography and high performance liquid chromatography with fluorometric detector

Modeling for antihyperlipdemic effects evaluation and verification of dark tea

Quality variation of wine grape pomace dried by infrared drying or during storage without drying

Study on the effect of the protein from Kelp endophytes DNN6on preservation of Pseudosciaena polyactis

Effects of different CO2 concentrations on physiological quality changes of potato during storage

Preliminary effect of pretreatment with hypobaric on enzyme activities and quality of Tricholoma matsutake

Effect of sterilization methods on quality of Cantaloupe juice during storage

Volatile flavor compounds and nutrients analysis of fermented burdock tea

Preliminary study on apoptosis of MKN-45 cells induced by extracts from Eremurus chinensis Fedtsch.roots

Study on the biological activity of Pleurotus eryngii polypeptide

Study on the improvement of Prunus mume extracts for the gout and hyperuricemia

Edible quality of Lanzhou fat-tailed sheep in different gender and anatomical regions

Protective effects of squid ink polysaccharides against cyclophosphamide-induced ovarian damage in mice

Research progress in low glycemic index ingredients in wheat based food processing

Research progress in extraction and separation technology of Ginsenosides

Advances on microalgae as sustainable energy source for biodiesel production

Progress in application of sourdough fermentation technology

Progress in application of molecular imprinted technique in determination of clenbuterol hydrochloride

Effect of plant polyphenols on anti-osteoporosis

Analysis of resource value of edible insect

Advances in research of glycosidically bound aroma compounds of citrus juice

Study on the content and variation of total phosphate and free-phosphate in aquatic products

Effects of different boning on qualities of fried beef

Effect of dry salting and wet salting on physic-chemical and sensory property of pickled sauced meat

The influence of two drying methods on non-volatile taste components of white Hypsizygus marmoreus

Inhibition effect of ascorbic acid on the decrease of gelation capacity of liquid whole egg during storage

Screening of angiotensin I-converting enzyme inhibitory peptides from rapeseed by bioinformatics, QSAR and molecular docking

Effect of ultra-high pressure treatment on fibrinolytic activity of bromelain in pineapple juice

Reduce H2S in strawberry juice from frozen strawberries by sodium fumarate and ultra-high pressure treatment

Extraction and functional properties of four proteins from mung bean

Preparation and properties of propolis /nano-silica composite film

Purification and antioxidant activity of chondroitin sulfate from pig lung trachea

Study on purification of catechins by C18 column chromatography

Science and Technology of Food Industry

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