Science and Technology of Food Industry 2012 No. 17

Investigation of antioxidant activities and free radical scavenging of edible potentilla flavones

Comparison of ultrasound and microwave-assisted extractions of bioactive components from lotus leaf and effect of the artificial gastric juice immersion on the antioxidant activities

Kinetic modeling of chlorophyll degradation in cabbages during vacuum drying

Effect of properties of proteins and transglutaminase on wheat gluten films formation

PCR-DGGE analysis on the dynamic changes of microorganisms in cutlassfish (Trichiurus haumela) under the cold storage

Study on the effect of modification by HMMM on the capability of starch-based adhesive for the production of wood-based panels

Activity of angiotensin-Ⅰ-converting enzyme inhibitory peptide from loach (Misgurnus anguillicaudatus) proteins in vitro

The relationship between microwave energy intensity and protein denaturation of chicken breast

Effect of Maillard reaction conditions on emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates

The growth interaction between lactic acid bacteria and yeast in fermentation milk

Optimization of conditions for soybean allergens degradation by Aspergillus oryzae solid fermentation

Preparation of R-phycoerythrin from red alga and its application for antibody labeling and detection

Production of poly-γ-glutamic acid by submerged fermentation with Bacillus subtilis natto

High cell density fermentation condition of trehalose synthase genetic engineering bacteria

A PCR-based method for construction of a genetic engineering Chinese rice wine yeast by disrupting the CAR1 gene

Development and evaluation of indirect competitive enzyme-linked immunoassay for the parathion

Preparation and enzymatic properties of alkaline protease immobilized with sodium alginate

Alcohol fermentation from mixed molasses and the juice of Miscanthus sp.

Constitutive expression of DUR1, 2 gene in Chinese rice wine yeast

Screening of antioxidative lactobacillus from Koumiss in Xinjiang

Study on the extraction and antioxidant activity of Smilax china L.peel pigment

Optimization of the manufacture processing and preserving coloration for green tea noodle

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test

Study on processing technology of the all fruit pulp date powder

Study on enzymolysis of sweet potato total starch and fermentation yoghurt from sweet potato

Study on defatted soybean milk produced by high temperature soybean meal

Study on modification of antioxidant peptide from agaricus bisporus by Maillard reaction

Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method

Optimization of technological conditions for enzymatic extraction of tea seeds protein with quadratic regression rotational composite design

Separation and purification of peach blossom polyphenols with macroporous resins

Study on preparation of low-caffeine tea by vacuum sublimation treatment

Study on the production formula of lotus root dietary fiber french stytle bread

Study on extraction and stability of pigment from Lagerstroemia indica flowers

Effect of thermal and microwave treatment on blueberry juice quality

Study on extraction of seabuckthorn seed meal protein by alkaline extraction and enzymatic hydrolysis and on functional properties

Optimization of ultrasonic-assisted extraction of total flavonoids from seed shell of Juglans mandshurica by response surface methodology

Study on the effect of extrusion on peptide yield of enzymatic high denatured soybean meal

Study on ultrasonic-assisted extraction of seeding-watermelon seeds oil and analysis of fatty acid compositions

Effect of different drying methods on quality of mushroom

Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology

Study on processing of producing high fructose corn syrup by apricot sauce

Comparison of three extraction methods for pork endogenous lipase

Numerical simulation and experimental study of migratory characteristics of the BADGE·2H2O inside wall of food cans coatings

Effect of the combinations of eatable gums on the eating quality of microwave-reheat popcorn chicken

Effect ofκ-carrageenan, konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white

Monitoring technology of emergency cadmium pollution in drinking water

Determination of chlorimuron-ethyl residue in soybean by solid phase extraction-high performance liquid chromatography-mass spectrometry

Fast detection of fresh beef rolls and salted beef piece in supermarket by PCR method

Determination on lycopene in functional foods by the high performance liquid chromatographic method

A method for detecting peanut based on Ara h 6 by indirect competitive enzyme-linked immuno sorbent assay

Method optimization of content determination of the main components in natural apple essence

Preparation and application of Vibrio parahaemolyticus using immunomagnetic beads

Research on identification methods of sesame oil adulterated with palm oils

Uncertainty analysis of determination of fluoride and bromide in tea by ion chromatography

Development of an indirect competitive chemiluminescence enzyme immunoassay kit for detecting of enrofloxacin residue

Determination of sulfur dioxide in wine by solid phase extraction-ion chromatography

Effect of two thawing methods on the quality of tuna meat

Changes of physiology and biochemistry of fresh-cut sweet potato at different storage temperatures

Effect of ponkan fruit storage with postharvest treatment means and store rooms

Effect of oligochitosan on storage qualities of apricot fruit

Effect of Zn and Se enhancement in diet on mineral composition and volatiles of beef liver of Xuehua cattle

Study on squid ink polysaccharides weakens the suppression of bone marrow induced by cyclophosphamide in rats

Primary evaluation for the safety of chromium threoninate chelate

Research and development of Lactic acid bacteria exopolysaccharides

Protein oxidation and its impact on the redox state on body

Research progress in oatβ-Glucan on the health effects of intestinal

Recent progress in research and application of tobacco essential oil

A review of recent advance on extraction technology and performance improving technology of soybean protein isolate

Research progress in antibacterial activity of polyphenol compounds

Research progress in antioxidation of walnut

A review on enzymatic modification of casein micelle

Effect of different hydrocolloids on the gelation properties of ribbonfish surimi

Study on the quality of domestic highα-acid hops

Study on freshness of chicken based on texture characteristics

Effect of hydrolysis by various proteases on the dispersibility and solubility of soy protein isolate

The distribution pattern and flow direction of phytosterols in apple seed oil processing

Research of sensory evaluation on fresh-cut apple processed by different ginger extract

Research of the relationship between wheat flour viscosity and quality of frozen dough mantou

Research on influence of physical and chemical factors to flavonoid extract of the male chestnut flowers's scavenging ability to DPPH free radical

Study on properties of Angiotensin-i-converting enzyme inhibitory hexapeptide derived from yeast

Study on emulsifier system of resistance to salt and tea Tibet ghee microcapsule

Comparative study of the physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator and sour liquid processing and their quality of noodle products

Science and Technology of Food Industry

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