Science and Technology of Food Industry 2013 No. 18

Antioxidation of extracts from Parthenocissus himalayana with different solvents to edible oil

Study on the comparative with rabbit meat quality of two breeds

Study on soy protein/polyvinyl alcohol composite films modified by nano-SiO2

Purification and hemagglutinating activity test of the lectin isolated from mycelium of Lyophyllum decastes from Qilian mountain

Performance and experiment research of high-voltage pulsed electric field co-axial and co-field sterilization treatment chamber

Comparative analysis of intramuscular fatty acid composition of different hind leg meat

Research of intermittent microwave drying properties and kinetic model of ginkgo fruit

Study on the antibacterial action of bitter melon

Wine quality evaluation research based on the physical and chemical indicators

Antimicrobial activities of Chinese Gallotannins against the common food spoilage and foodborne pathogens

Study on lycopene content change of tomato seed oil during refining

Thermal degradation kinetics of lutein in oils during heating

Degradation of chitosan by high voltage pulsed discharge plasma

Study on the change of aroma compounds in hops with different drying methods

Optimization of enzymatic preparation xylooligosaccharides from wheat bran by response surface methodology

Overseas aspect

Screening, identification and research on enzyme production of the chitosanase producing marine bacteria Renibacterium sp. QD1

Metabolites research of Lactobacillus paracasei with gas chromatography-mass spectrometry

Identification of Lactobacillus pentosus and its D-lactic acid fermentation

Effect of inorganic nitrogen sources on the metabolic process of vitamin B12 producing by Pseudomonas denitrificans

Research of removal of soybean peptide bitter by enzymolysis fermented by mixed mucedine

Optimization of liquid culture of Hericium erinaceum in medium with extract of rice bran

Study on the preparation process of instant tea

Study on the control of enzymatic browning in Capsicum chinense

Study on the immobilization of superoxide dismutase with magnetic Fe3O4/CS microparticles

Selecting identification of bacteria from the fermented sausage

Effects of cultural conditions on the growth of Clostridium butyricum

Mutation breeding of the steviol glycosides biotransformation strain

Study on the optimization of ethanol extraction of total flavonoids and alkaloids from lotus leaf using response surface methodology

Optimizing extraction conditions of anti-Vibrio alginolyticu substances from Anji white tea by response surface methodology

Study on preparation and activity of the selenium-enriched corn peptides facilitating alcohol metabolism

Study on preparation technology of polypeptide chelated calcium from eggshell power and beer yeast

Study on optimization of microwave-assisted ethanol technology of yellow pigments from Leucosceptrum canum Smith by the response surface method

Study on extraction and detection of folic acid in millet

Optimization of extraction technology of proanthocyanidins from the larch bark by supercritical CO2 assisted and the ultrasonic enhanced

Study on regeneration technology of CT-101 macroporous adsorption resin

Study on response surface methodology for hot water extraction of polysaccharide from Dictyophora

Study on optimization of extraction technique of the insoluble dietary fiber from dried osmund using response surface methodology

Optimization of purification technique of anthocyanin from Lonicera Edulis via response surface methodology (RSM)

Preparation of low viscosity dietary fiber from xanthan gum with ultrasonic wave technology

Effects of anthocyanin composition in wine grape skins by different ultrasonic extraction conditions

Study on the change of numb-taste components in zanthoxylum-oil-containing spices

Study on enrichment of selenium in wheat seeds and the antioxidant activity

Study on the fresh-keeping effects of calcium propionate (from Oyster shells) on Tilapia meat

Effect of cold seawater pretreatment of Chilean jack mackerel (Trachurusmurphyi) on the fish quality during refrigerated storage

Study on the storage quality of different type and pulp thickness pepper fruit

Effect of atmosphere packaging combined with ice-temperature on quality of raspberry

Study on antioxidant effect of rice peptide on D-galactose-induced aging mice

Analysis of bovine liver meat quality and nutrition quality from different crossbred cattle

Determination and analysis of nutritional components in Catathelasma ventricosum

Study on chemical compositions of dried head and shell of Antarctic krill

Effects of the different particle size cellulose obtained from sweet potato residue on intestine health in ovariectomized rats

Research progress in digestion models of food component in vitro

The application of odor fingerprint analysis technologies in food quality and safety detection

Physiology function of gastrointestinal effects of β-glucan

Research progress in effects of high pressure processing on prepared meat products' quality

Research progress in inulin extraction and fructose production in Jerusalem artichoke

Research progress in extraction and purification of marine lecithin

Study on the synthesis and current situation of Vitamin E esters derivatives

Research progress in detection methods of fluorescent whitening agents in food packaging

Research progress in the modification of chitosan coating preserevative

Research progress in biological activity ingredients of papaya

Research progress in oligosaccharide sports drinks to promote physical fitness of endurance event group of fatigue and recovery

Optimization of prediction model for detecting SSC of Nanfeng mandarin based on the visible/near-infrared spectroscopy

Study on edible fungi in the determination of the content of Pb2+ and Cd2+ and the enrichment regularity

Determination of lutein disuccinate by APCI-MS and HPLC-DAD

Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method

Determination of sesamol in tobacco essence and flavor using high-performance liquid chromatography

Determination of fatty acids in marinated meat by gas chromatography-quadrupole mass spectrometry

Determination of Aflatoxin B1 in vegetable oil by LC-MS/MS

Study on determination of reducing sugar from Haw Flakes with DNS colorimetry method

A new method on determination of the total sugar content in edible fungi

Category distinction of different surimis by electronic nose, electronic tongue and sensory evaluation

Effect of pH on the color and UV-Vis absorption spectra of purple sweet potato pigment

Electronic nose analysis about odour change of thermal-reaction shrimp flavorings prepared at different reaction conditions

Study on mechanism and inhibiting method of darkening in whole-wheat fresh noodle

Change in texture and color of bamboo shoots with different pickling conditions

Study on antioxidant effect of polysaccharide from Citrus reticulata ‘Chachi' Peel

Science and Technology of Food Industry

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