Science and Technology of Food Industry 2017 No. 17

Quality changes of Fuzhuan Tea during processing period based on principal component and cluster analysis

Inhibition effect of ethyl acetate fraction of clove on Trp and Lys modification during LDL oxidation

Effects of vat starters on the quality of pomegranate fermented juice

Optimization of high density fermentation conditions of Kluyveromyces marxianus

Optimization of antibacterial effect of complex lactic acid bacteria on Pseudomonas fluorescens by response surface methodology

UV mutagenesis of Aspergillus niger for increasing pectinase production and its solid-state fermentation using grape skin residue

Optimization of induced fermentation conditions for a high-yielding Bacillus subtilis of metallothionein

Cooperative analysis of the differences in metabolome for genetically modified crops

Genetic diversity in Anemone obtusiloba populations and its relationship with ecological factors

Screening and identification of bacteriocin produced by lactic acid bacteria

Extraction of potato starch and preparation of potato amylose

Optimization of extraction of essential oil from white pepper ( Piper nigrum L.) by simultaneous ultrasonic-microwave assisted extraction

Study on hydrolysis condition and molecular weight distribution of ACE inhibitory peptide derived from sea cucumber protein

Study on process optimization and antioxidant activity of bioactive peptides from Onchidium struma

Study on enzymatic hydrolysis process of fish collagen and antihypertensive peptides of collagen

Study on preparation of ellagic acid from pomegranate peel by high temperature and high pressure

Application of enzymatic refining in soybean oil

Formula optimization of nutrition power of purple sweet potato

Study on extracting tea polyphenols from green tea by microwave assisted aqueous two-phase systems

Optimization of technological deodorant conditions and analysis of odorant components in purple mussel

Optimization of ultrasonic-assisted technology for polysaccharides extraction from the bark of Fortunearia sinensis branches by response surface

Effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips

Study on the physicochemical properties of pigment from flower of Sapindus mukurossi

Characteristics of the fish contaminated by radioactive nuclides and measures to remove contamination

Optimization for determination of content of amylose and amylopectin in potato

Determination of 14 nonsteroidal anti-inflammatory drugs by molecularly imprinted polymers solid phase extraction with ultra-high performance liquid chromatography-tandem mass spectrometry

Study on the change of metal elements over the medium-temperature Daqu starter-making process

Analysis of volatile flavor compounds of yak milk powder by GC-MS, GC-O-MS combined with sensory evaluation

Study on enzymatic hydrolysis process of fish collagen and antihypertensive peptides of collagen

Qualitative discrimination of adulteration in matcha based on near infrared spectroscopy

Research on nondestructive detection of pesticide residue in spinach by SERS

Effects of composite application of chitosan and chlorine dioxide on preservation of Jiang'An Dabai plum

Influence of EGCG on preservation of golden pompano fillets during cold storage

Preservation effect of polylactic acid nano composite packaging on Agaricus bisporus

Effects of bagging on fruit quality of ‘Malaysia'sweet pummelo

Effects of temperatures and PE films on the quality of fresh sweet potato leaves during storage

Concentrations of eugenol assisting for transport and handling of Ctenopharyngodon idellus

Comparison of application effects of three kinds of portable insulation incubator in fresh keeping of chives

Research of digestibility of protein in human milk and different infant formula

Study on separation and purification of fucoidan from Kjellmaniella crassifolia and antitumor activity in vitro

Study on hypoglycemic effect and the mechanism of a neutral homogeneous polysaccharide from Acanthopanax trifoliatus on streptozotocin-induced diabetic mice

Mechanisms and effects of calycosin on learning-memory function in aging mice

Study on the synergistic antioxidant activity of lutein and zeaxanthin

Comparison of the main amino acids content in different black tea and its effect on locomotor activity of mice

Antioxidant activity of the selenium-riched rice peptides in vivo

Application of liquid chromatography-mass spectrometry in research of plant proteins and peptides

Application of portable raman spectroscopy in food inspection

Application of quantitative real-time PCR in meat and meat products

Advance in research on the structural and function characteristics of noncovalent interactions of protein, polyphenol and polysaccharide

Effect of processing of grading shelling on quality and antioxidation of barley

Research progress in electrochemical enymze electrode sensor in detection of food safety

Applications of Chlorella in food industry

Research advances on metabolism and regulation of polymalic acid production by strains of Aureobasidium spp.

Effect of heating on the properties of composite solution of soybean protein isolated-oligosaccharides

Influences of PI factor structural analogues on the production of natamycin from Streptomyces Chattanovgensis

Separation, purification and structural analysis of active compound from jackfruit peel

Effect of superfine pulverizing on properties of bamboo powder dietary fiber

Study on monosaccharide compositions analysis and antioxidant activity in vitro of polysaccharides from Noni

Synergistic antioxidant activity among polyphenols by response surface methodology

Effects of frequency and temperature on the electrical conductivity of grass carp ( Ctenopharyngodon idella) fillets and skin under ohmic heating

Antioxidant activity of pitaya peel beverage fermented by lactic acid bacteria in vitro

Preparation and characterization of phytic acid molecularly imprinted polymer and its adsorption performance

Effect of different treatment conditions on the conformation changes of Patatin

Effects of Chinese herbal formulation on the growth performance, meat quality, immune organ index and intestinal microbiota of broilers

Influence of different drying methods on the quality of the slices of Zizyphus jujuba

Influence of galactooligosaccharides on the growth and metabolism of Lactobacillus plantarum

Dominant bacteria in fresh wet rice noodle during storage at 28 ℃ by phenotype and genotype

Science and Technology of Food Industry

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