Science and Technology of Food Industry 2014 No. 19

Study on the effect of tea polyphenol on properties of gelatin-calcium carbonate composite films

Isolation and antioxidative activity of EGCG from green tea leftovers

Study on the influence of water content to texture of dried areca nuts

Study on the preparation of peptides from rice bran and antioxidant activity by Aspergillus oryzae fermentation

Comparison of the sorption characteristics of macroporous resin to carotenoids of Chinese wolfberry skins

Rheological properties of iota carrageenan solution with high concentration

Preparation of magnetic immobilized PLA1 and applied in the degumming

Effect of invert syrup on quality of guang-style moon-cake

Comparison of growth characteristic of different antibiotic resistant pathogenic Vibrio parahaemolyticus

Study on the production of orange /yellow pigments and their color tone in submerged fermentation of Monascus

Fusion expression and purification of antitumor 19 peptide in E.coli

Absorption characteristics of purine compounds by yeast

Screening of a thermostable lipase producing bacterium and its enzyme characterization

Study of site-directed mutagenesis and enzymatic properties of Escherichia coli L-glutamate decarboxylase

Study on the performance of PVDF membranes and its degerming effect for application of draft beer filtration

Isolation and identification of endophytic fungi from different Boletus in Yunnan and ITS region sequence analysis

Study on rice vinegar feeding fermentation by packing-tower fermentation system

Preparation of Acaudina leucoproata dual-enzymatic hydrolysates and influence on collagen synthesis of human dermal fibroblasts

The optimization and quality analysis on extraction of the major royal jelly proteins ( MRJPs) from royal jelly

Orthogonal optimization for tea polyphenols from Green Tea based on multi-frequency ultrasound-assisted extraction

Optimization and comparison of SPME and P&T in extraction effect on watermelon juice

Research of L-arabinose purification from corn-cob waste

Study on anti-browning technology of Canned Chaenomeles speciosa s.Nakai

Microwave-assisted extraction technology optimization and antioxidative effect of polyphenols from Polygonatum odoratum

Processing technology of steamed bread using wheat flour of Pubing9946

Application of the Hurdle technology in the process of low temperature meats of traditional steamed lamb

Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein

Optimization on conditions of fumigating fresh-cut jackfruit by n-hexanal, 2- ( E) -hexenal using response surface methodology

Study on the microencapsulation technology and stability of the walnut pepetide

Optimization of mango juice enzymolysis process by neural network

Study on processing method of cake with sugar-free and Dioscorea opposita Thunb

Optimization the purification conditions of alpha linolenic acid in the mixed fatty acid by the inclusion method of β-cyclodextrin

Optimization of decolorization technology of okra polysaccharides by response surface methodology

Optimization of the extraction condition for wheat bran esterase in aqueous two-phase systems by response surface analysis

Research on the preparation of konjak milk orange jelly

Study on extraction process of Enteromorpha polysaccharide by high-speed shear technique

Study on extraction process of total flavoniods and its antioxidant effect from Chloranthus henryi

Influence of preservative on squid quality changes during frozen

Detection of Cronobacter spp.and Samonella spp.in powder infant formula by duplex PCR

Evaluation of freshness of Carassius Auratus based on electronic nose

Comparison of volatile components of Lateolabrax japonicus ( Cuvier et Valencinnes) cultured in sea water and freshwater

Determination of alcohol in grape wine and rice wine by ethanol biosensor

Study on detection of Listeria monocytogenes in fresh-cut melon with TaqMan-based fluorescence quantitative PCR

Determination of nitrofurazone based on fluorescence quenching of CdS quantum dots

Analysis of arsenic species in dry seafood products by capillary electrophoresis-inductively coupled plasma mass spectrometry

Analysis of volatile components in Hairtail by SPME-GC-MS

Fast separation and analysis of Sudan dyes in chili products by molecular imprinted-matrix solid phase dispersion

Determination of chlorpyrifos, triazophos and profenofos in vegetables by gas chromatography with solid phase extraction using multiwalled carbon nanotubes as adsorbent

Studies of pyrosequencing detecting methods for Staphylococcus aureus in cosmetics

Changes of Aroma compounds in Satsuma mandsrins orange juice in different maturity

Effect of packaging materials on storage property of different moisture content peanut

Impact on the fermented wine quality of the different treatments on mulberry materials

Effect of microwave treatment on postharvest respiration and quality of Sagittaria sagittifolia

Study on storability of plums of different cultivars at low temperature storage

Prevention of pigments from Pu Erh tea on the weight growth of mouse

Effect of blackberry seed on Alloxan induced diabetes in mice

Experimental study on antitussive, expectorant and anti-asthmatic effects of Naringenin

Mechanism of attenuation and potentiation of the soybean polysaccharide to antitumor of cyclophosphamide

Function effects and analysis methods of Lecithin of animal

Sourdough microbiota and metabolic reactions in the fermention

Progress of staining detection intracellular lipid of microorganism

Research advance of miRNA quantification by RT-qPCR based on stem-loop primer

Development of protein reference materials

Cavitation effect of ultrasound and its effect on the stability of polyphenols

Review of recent advances on radio frequency ( RF) heating application of fruits storage

Status of development and utilization for green husk of walnut

Effect of ultrasonic modification on edible chitosan-soy protein isolated membrane

Study on the preparation and characterization of bioactive peptides from egg yolk

Study on the preparation of IgY-loaded chitosan nanoparticles and release in vitro

Effect of thermal treatments on the antioxidative capacity and aromas of Jujube brandy

Study on the optimized extraction and in vitro antioxidant activities of γ-Linolenic acid from Spirulina platensis

Study on the conjugated linoleic acid content in different varities and parts of mutton

Analysis of flowability and dynamic viscoelastic of LBG /SA solution

Screening of foodborne protease inhibitor and effect on gel properties of surimi from sliver carp

Inhibition of lipoxygenase by Maillard reaction products from glucose and glycine

Changes on texture characteristics and sensory attributes of pork in the process of tenderization at low temperature

Study on the in vitro antioxidant capacity of Silk reeling silkworm pupa protein hydrolysate

Effects of marination with three kinds of weak organic acids and NaCl on thermal characteristics of perimysium and endomysium collagen from beef muscle

Science and Technology of Food Industry

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