Science and Technology of Food Industry 2014 No. 18

Effect of xylanase on staling rate of Mantou with NMR technology

Analysis of aroma characteristics and aroma components from mengding yellow tea

Variation of the primary quality ingredients and aroma components of old green tea after post-fermentation

Extraction of papain in aqueous two-phase polyethylene glycol/sodium sulfate systems

Identification compounds and antioxidant activities of honeycomb polyphenol extracts

Study on improvement of the quality of brown rice by infrared pretreatment

Study on test conditions of texture profile analysis of stewed chicken

Comparison of effect of microwave sterilization and pasteurization on qualities of kiwi juice

Study on antioxidant activity of constituents from Coptis chinensis

Effect of high hydrostatic pressure processing of quality enzyme and sterilization in strawberry juice

Effect of high hydrostatic pressure aging on the free amino acids of Danyang jar-sealed rice wine

Effect of different extraction method on the identification of aromatic components of hawthorn juice

Preparation, characterization and antioxidant activity of tilapia skin collagen polypeptides chelated iron

Study on the composition and antioxidant activity of free and bound polyphenols in pomegranate peel

Study on identification and basic characteristics of the pressure-resistant bacteria isolated in Nanjing water-boiled salted duck

Analysis of volatile components of hydrolysates of FMM before and after Maillard reaction

Optimization of the production of peanut antioxidative peptides and Neutrase using liquid state fermentation

Effect of inoculum size on growth phase and growth interface of Listeria monocytogenes under different cultural conditions

Mutation of Lactobacillus casei with high production of exopolysaccharides by space mutagenesis

The development of high cellulase production mutant from Trichoderma Viride and study on the condition of enzyme production

Preparation of the Monascus Yaoqu and development of Sake

Process optimization of the alkaline enzymatic extracting heme from sheep blood

Effect of Tween on Monascus yellow pigment anabolic

Study on the deacidification of Kiwi wine

Preparation of antihypertensive peptides from pig scapula protein by enzyme method

Study on the production of gluten peptides from enzymaticing hydrolysis of wheat gluten with alkaline protease

Optimization of bacillus natto liquid fermentation for low purine and high enzyme activity

Effect of bacterial cellulose pellicle on apple vinegar fermentation by Gluconacetobacter xylinus

Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito

Study on enrichment of acetylcholinesterase inhibitor from fermented soybean with macroreticular resin

Study on the extraction and anti-oxidative activities of yellow pigment with microwave-assisted extraction from Hanzhong rapeseed flowers

Optimization of microwave extraction technology of caulerpin from feathery fern frond by orthogonal experiment design

Effect of pectin-gluten complex on gluten dispersion stability

Cholesterol removal from microalgae DHA oil

Study on zein modified by alcalase to improve the emulsifying ability

Study on the processing technology of tilapia leisure food

Optimization of the extraction technology of Hyodeoxycholic Acid by response surface methodology

Study on the preparation of alkali-soluble protein using waste of silver carp after surimi processing

Optimization process parameters of tomato juice by response surface methodology

Study on the optimization for production process of soft-shelled turtle soup

Study on preparation and content determination of taraxacum polysaccharide selenide

Study on condition optimization of extracting proteins from highland barley by alkaline

Optimization of ultrasonic-assisted extracting polyphenols from the hemerocallis fulva

Study on optimization of apricot juice sterilization conditions with microwave by response surface methodology

Study on the pigment removal from Lycium barbarum polysaccharides by macroporous resin

Study on extraction process of carotenoids from artemia cysts

Study on extracted and nutritional evaluation of protein from Sophora japonica L.

Study on optimization of pulsed light sterilization conditions of E.coli from dry bean curd using response surface methodology

Extraction conditions optimization of essential oil from steamed ginseng water by response surface methodology and GC-MS analysis

Effect of drying on the quality of low-temperature sausage

Optimization of submerged fermentation condition for9α-hydroxylation of Steroid catalyzed by Nocardia canicruria BF313

Study on influence of homogenization parameters on the stability of oats milk

Purification technology of protodioscin from Trigonella foenum-graecum L. by macroporous resin

Research of the migration of bisphenol compounds in the production process of three-piece metal cans

Optimization of immersion solution for quick freezing and the effect of freezing technology on the quality characteristics of crisp grass carp

Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.)

Effect of different factors on packaged coriander quality during storage

Amino acids composition analysis and nutritional evaluation in different parts of Salicornia bigelovii

Hepatoprotective effects of Schisandra chinesis (Turcz.) Bail juice on carbon tetrachloride induced acute liver damage in rats

Nutritional component analysis and quality evaluation of Ryukyu squid in South China sea

Genome shuffling and its application in fungal-breeding

Rescarch progress in lactic acid bacteria and its metabolites regulation on intestinal inflammation

Research progress in the bioactivities and the mechanism of theaflavins

Research process in extraction and purification of gypenoside

Research status of lignans in sesame

The third generation of sports drinks research progress in additive, type of sports drinks with natural products

Research progress in application of high technology in aquatic products

Research progress in application of graphene in food analysis

Static headspace-gas chromatography-mass spectrometric analysis of volatile components in chili food

Study on the identification of olive oil adulteration by Gas Chromatography-Mass Spectrometry

Establishment of colorimetric determination method of raw meat freshness

Determination of eight phthalic acid esters in freshwater shellfish by high performance liquid chromatography

Simultaneous determination of 28 trace elements in aquatic products by microwave digestion-inductively coupled plasma mass spectrometry method

Analysis on ten kinds of elements in the bones and muscles of F2generation of Andrias davidianus cultured in Guizhou

Analysis of volatile components from Gannan navel orange peel by three different methods

Study on stigmastadienes used for extra virgin olive oil adulteration detection

Simultaneous determination of 6 herbicides in vegetables, fruits and cereals by gas chromatography

Effect of vacuum cooling followed by immersion vacuum cooling on the quality of water-cooked chicken legs

Degradation and structure analysis of fucoidan extracted from Laminaria Japonica

Effect of ultrasonic-assisted tumbling on fresh chicken curing

Science and Technology of Food Industry

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