Science and Technology of Food Industry 2015 No. 18

Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams

Antibacterial activity of oxygen-containing sulfide flavors against some common pathogenic bacteria in vitro

Effect of oxidative modification by malondialdehyde on functional properties of rice protein

Effect of temperature and p H on the growth and mycotoxins production of various Fusarium species

Effect of extrusion temperature and material moisture on the damaged starch content of brown rice flour and noodle quality

Study on the relationship between the browning and polyphenol oxidase activity of Castanea mollissima

Quality evaluation of fresh and dead Chinese mitten crab(Eriocheirsinensis)

Comprehensive evaluation on volatile components in ozone and ultraviolet combined treatment Lycium barbarum based on principal component analysis

Biological characteristics of antimicrobial substance produced by Enterococcus faecalis 8-1

Study on brewing process of lotus seed rice wine

Cloning of β2 adrenergic receptors c DNA and construction of yeast expression plasmid

Site-directed mutagenesis of lipoxygenase from Anabaena sp.PCC 7120 and enzymatic properties of the mutants

Optimum technology of preparing mulberry juice by compound enzymolysis method

Screening and identification of protease-producing strain for hydrolysis of rice dreg protein

Dynamic changes of lactic acid bacteria flora during the fermentation of red radish pickle

Study on enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity

Breeding of ε-poly-L-lysine producing strain with combined mutation and the optimization of its fermentation medium

Immobilization of phenylalanine ammonia lyase by biomimetic silica and its stability

Isolation,identification and biological characteristics of pathogenic bacteria for sweet cherry

Study on the factors affecting exopolysaccharide production by fermentation with Tibetan Kefir and its application

Screening of heat tolerable lactic acid bacteria and characterization of their β-galactosidases

Optimization of technology for enzymatic decortication of green pepper by stirring

Identification of yeast in fermented pancake batter and optimization formulations of protection agent

Recombinant construction,optimization and enzymatic properties analysis of cellobiohydrolase 1

Study on purification and characterization of a lipase from Aspergillus oryzae As-W6

Clone,expression,purification and activity characterization of Jian carp(Cyprinus carpio var. Jian) Cathepsin L

Response surface optimization of ultrasonic-assisted tea seed oil hydrolysis catalyzed by lipase LVK

Optimization of extraction technology for polyphenols from grape seeds by accelerated solvent extraction

Antioxidant activity of ultrasonic extraction isolates from three gorges reservoir area Juglans regia of Wu walnut

Optimizing enzymatic production of shrimp sauce by response surface methodology

Study on technology of extracting soluble dietary fiber from peel of pitaya by ultrasonic wave

The optimization on extraction technology of total flavonoids from lotus leaves based on simultaneous ultrasonic/microwave assisted extraction and the analysis of high efficiency

Study on extraction of low methoxyl pectin from silkworm excrement

Purification technology research of total flavonoids in Litchi Pericarp by macroporous resin

Preparation and application of octenyl succinate anhydride nanofibrilled cellulose ester

Research of ultrasound-assisted extraction of Xinyang Maojian tea pigment and its antioxidant activity

Optimization of extracting processing condition of β-Glucan from wine yeast

Application of response surface for the optimization of liquid seed production process of Lentinus edodes

Two-step enzymatic hydrolysis for preparation of ACE-inhibitory peptides from sardine

Optimization of extraction of astaxanthin from Haematococcus pluvialis on the basis of low toxicity and high efficiency

Effect of modified tapioca starches on the qualities of smoked and cooked sausages

Effect of adding polydextrose on the quality characteristics of low-sodium salt sausages

Measurement and analysis of spoilage ability of specific spoilage organism in refrigerated salmon fillets using different methods

Control with essential oils of cumin(Cuminum cyminum) against Tribolium confusum and influence of metabolic enzyme activity

Study on technology of modified atmosphere packing in fresh-maintaining of herba houttuyniae

Effect of different treatments on storage quality of thick shin Cucumis melon L. during storage

Effect of different pre-cooling methods on quality of cutting greengrocery under low temperature storage

Effect of curcuma oil microencapsulated on the quality of silver carp fish-ball during chilled storage

Effect of retention conditions on quality of frozen and fresh bighead carp(Aristichthys nobilis)

Effect of 1-MCP treatment on storage quality of sweet persimmons and discriminant analysis by electronic nose

Study on suitable temperature and humidity conditions of blueberry storage

Control over exogenous NO on black spot of apple

Inhibitory effect and molecular mechanisms of curcumin against human breast cancer MCF-7 Cells

Effect of the compound preparation on improving the memory of mice

Research progress on gel properties of surimi products from cephalopods

Research progress on the comprehensive utilization and allergy of silkworm protein

Research status and prospect of the nondestructive detection of eggs quality

Utilization of by-products from tomato processing

Research on factors influencing the biosynthesis of anthocyanin in grape fruit

Determination of five flavonoids in jujube leaves by HPLC

Magnetic molecularly imprinted nanocompsites combined with solid phase extraction detect tetracycline antibiotic residues

Simultaneous determination of four sulfonamide in animal derived food samples by polyvinylidene fluoride membrane-based dot immunoassay

Analysis of volatile oil of Artemisia annua L. by MassworksTMtechnology and gas chromatography / mass spectrometr

Antibacterial activities of rhubarb extracts against food-borne bacteria and the bioactive compounds

Effect of fat addition on hardness and water holding capacity of restructured meat

Antibacterial activity and mechanism of walnut green husk ' extract

Study on physicochemical properties of germinated brown rice flour

Science and Technology of Food Industry

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