Science and Technology of Food Industry 2013 No. 19

Triflumuron microcapsules: preparation, characterization and control released properties

Theoritical predictions for sweetness of some sweet compounds in cigarette smoke

Study on the preparation of antioxidant peptide from sea cucumber ( Stichopus japonicus) visceral protein by enzymolysis

Quorum-sensing behavior of Enterococcus faecalis

Progress of immunoregulation effect of Astragalus polysaccharides

Study on screening and cellulase production of cold-adaped bacterium

Optimization of initial fermentation media of coliform group by response surface methodology

Optimization of medium components for an endoinulinase strain by response surface methodology

Preparation of new probiotic by using attapulgite as carrier

Site-directed mutagenesis of β-CGTase and expression vector construction by overlap extension PCR

The influence of metalion stress on O-2 ·and SOD in the process of replicative senescence of Saccharomyces cerevisiae

Screening and breeding of S.cerevisiae for peach fruit wine and study on fermentation conditions

The influence of exogenous lipases on quality of dry-cured duck leg

Optimization of process in extracting crude polysaccharide assisted by microwave from the seed and peels dregs of hippophae

Chemical interesterification preparation the special oil for custard tart

Study on degradation of aflatoxin B1 during the preparation of rice protein by microwave-assisted alkali treatment

Optimization of ultrasonic extraction of polysaccharides from Lentinan and there bioactive activities

Optimization of carotenoids extraction from Satsuma mandarin peel used by response surface methodology

Study on the ultrasonic extraction of flavor substances from lentinus edodes

Microwave-assisted extraction of arctiin and arctigenin from Fructus Arctii

Study on microwave-assisted extraction and purification of flavonoids by macroporous resins from Corylus heterophylla leaves

Study on sequential extraction of polyphenol and pectin from apple peel

Comprehensive characterization and efficient decoloriztion process for auto-hydrolysate of Eucalyptus prior to pulping

Extraction of total flavones from Loquat kernel by accelerated solvent extraction

Isolation and purification of Rebaoudioside-A by Medium Pressure Preparative Liquid Chromatography

Study on microwave extraction of anti-gout active substance from corn silk

Optimization process parameters of strawberry by response surface methodology

Development on lactate fermented beverage of water chestnut

Optimization of hot water extraction of polysaccharides from Grifola frondosa by response surface methodology

Optimization of ultrasound assisted extraction and content determination of polysaccharide from Cynomorium songaricum Rupr.

Optimization of extraction technology for crocins in Crocus sativus L.by response surface method

Optimization of technology for hemin from Bosgruniens blood powder

Separation of red bean protein by reversed micellar extraction

Study on sterilization technology of canned sea cucumber

Study on ultrasonic extraction of almond cake protein from cake waste

Food and packaging machinery of the ecological design method and key technology

Study on the extraction and physicochemical properties of pigment from Syzygium cumini fruit

Discuss on food safety regulation system in China on the background of big department system reform

Determination of (-) -and (+) -gossypol in cottonseed by high-performance liquid chromatography with mass spectrum

Research of detection of ribbonfish freshness based on NIR technique

Development of a direct competitive chemiluminescent enzyme immunoassay for Aflatoxin B1

Development of a one-step immunochromatographic strip test for rapid detection of gentamicin residue in food

Construction of the sensor array based on gas sensor screening for parabramis pekinensis freshness evaluation

Multi-walled carbon nanotubes and matrix solid phase dispersion extraction-HPLC for the determination of acetamiprid residue in vegetables

Effect of Calcium Lactate treatments on physiological and biochemical changes of fresh-cut spinach

Control of black spot and potentiating of phenylpropanoid pathway in muskmelon fruit treated by citric acid

Effect of different thawing process on the quality of Chilean jack mackerel (Trachurus murphyi) during on-board frozen storage

Effect of CIPC treatment on enzymes activities of stored potatoes sampled from different parts

Color evaluation of the freshness of Penaeus vannamei Boone during partially frozen storage

Research of physical and chemical quality variation of the bacon during shelf life

Hypoglycemic effect of two cultivates varieties of Cucurbita moschata Duch.

Effect of quercetin on learning and memory of mice fed high fat diet

Content stability and hypoglycemic effect of Cyclocarya paliurus capsule

Analysis of protein and amino acid contents in different parts of Ixeris Chinensis

Effect on the growth of juvenile animal and digestibility of protein for goat milk formula powders

Study on nutritional quality of Pachyrrhizus erosus L.Tuber

Advances on phenol in fruits and vegetables and its interaction with protein

Research progress in supercritical CO2 extraction technology of functional oil

Application of supercritical CO2 fluid extraction technology in extractive technique of propolis

Research states of lactic acid bacteria in Chinese traditional pickles

Review of analytical methods for the determination of formaldehyde in food

Research progress in characteristic ingredients, functional nutrients and biological activities of cumin

Research progress in composition, separation methods and application of wheat gluten

Research progress in the safety of Pu-erh tea

Research of separation and purification of plant polyphenols and their antioxidant, lipid-lowering, hypoglycemic function

Research advance on bioactive substances and functional properties of cranberry

Study on chromatographic separation and quantitative structure-retention relationship of 37 fatty acid methyl esters

Effect royal jelly eutectic point by different freeze-drying excipients

Effect of time and temperature on quality of yak meat during postmortem aging

Hydrolysis properties of three casein components

Effect of Nano-SiO2 on suppression of plasticizers DOP migration from PVC

Difference in sorption isotherms of different types of milled rice

Influence of soybean lecithin on soy protein emulsifying system

Analysis of flowability, thixotropy and dynamic viscoelastic of Gum Arabic solution

Influences of different warming temperature and mild warming methods on the quality maintenance of several fruits eaten freshly in winter

Ploymorphism analysis of 6 Grifola frondosa cultivars by SRAP markers

Study on antioxidative activity and stability on the refined and high purity of anthocyanins of Lonicera edulis

Analysis on relativity between the starch contents and β-amylase activities during storageroot development later stage of sweetpotato

Change in volatile compounds of ceramic-pot sealed meat during the processing and storage

Science and Technology of Food Industry

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