Science and Technology of Food Industry 2012 No. 19

Visual modeling mutants for D-lactate dehydrogenase form aquifex aeolicus and the effect of mutants on the production of phenyl lactate acid in E.coli

High-yield production of 2-keto-D-gluconate by resting cells of Gluconobacter oxydans

Optimizing enzymatic hydrolysis conditions of sheep bone protein through quadratic orthogonal rotation combination design

Separation and purification of alkaline protease and its properties from Bacillus subtilis HS18

Study on the condition of straw cellulose degradation to produce glucose by mixed culture

Effect of bovine serum albumin on cellulase in hydrolysis of wheat straw

Study on immobilization of D-tagatose 3-epimerase

Purification, crystallization and preliminary crystallographic analysis of a lipase from Proteus sp.K107

Study on optimization of extraction technology and stability during storage of barley green

Application of ultrafiltration on the extraction of fucoidan from kelp polysaccharide

Optimization of heparin extraction process from bovine lung

Synthesis, antibacterial and antioxidant activity of caffeic acid vitamin C ester

Optimization of the compound stabilizers in cloudy ginkgo juice by uniform design method

Study on preparation and antioxidant activity of carboxymethyl inulin

Study on the optimization research of potato starch oxidation

Study on preparation and antigenicity activity of glycosylation products derived from whey protein and auricularia auricula polysaccharide

Frozen and thermal treatment on ε-polylysine fermentation broth to remove protein

Research on the application of different methods in the clarification of Polygonatum extract

Optimization of the decolorization process of chicken oil separated from water-boiled salted chicken marinade by response surface method

Study on preparation of silkworm pupa silkworm pupa unsaturated fatty acids microcapsules and its properties

Study on taro starch extraction and properties of taro starch

Color-protecting process optimization of clarified mung bean coat beverage

Study on siruping and separation links in soymilk producing by the method of cooked slurry

Study on production process and stability of lactobacillus milk beverage with purple yam and purple corn

Experimental study on reverse osmosis concentration of seed-watermelon juice

Optimization of the extraction technology of truffles polysaccharides by response surface analysis

Ultrasound-assisted extraction technology for flavones from Semen Astragali Complanati optimized by response surface methodology

Application of water-soluble soybean polysaccharides in brown milk drink

Effects of package with low venting quality on the oxidation stability of peanut oil

Study on the antioxidative effect of antioxidant compound on low-calorie cocoa butter equivalent

Effects of tea polyphenol on the color characteristics of pork sausage

Study on antioxidant activity of Carya cathayensis by compound antioxidants

Study on efficient determination method of poly-γ-glutamic acid in fermentation broth

Competitive immunoassay by capillary electrophoresis with laser-induced fluorescence for the detection of carbaryl and compared with ELISA

Determination of polyphosphates in aquatic products by alkali liquor extraction-ion chromatography

Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid-liquid microextraction and aroma recombination

Determination of sucrose, glucose and lactose in toffee by ion chromatography

Effect of ice-temperature storage on the freshness retaining of broccolis

Effect of chemicals on the quality and physiology of fresh-cut Zizania latifolia

Study on the intermittent warming treatment to control chilling injury in snap bean during storage

Research on quadric orthogonal regression experiment on MAP craft of waxberry

Study on fresh-keeping treatment of grape by chitosan

Protection of EPA-PC liposome on kidney of diabetic rats induced by STZ

Effect of bovine colostrums powders on reproductive development in male and female rats assessed by a two-generation reproduction

Preliminary research on the function of enzymatic hydrolysis of oyster to improve the learning and memory in mice

The nutritive composition analysis and evaluation of the by-products from freshwater mussels after pearl-fishing

Application of acid treatment acetylated pea starch in gelatinized jelly

Investigation of the eco-efficiency of China's food industry:based on carbon emission reduction

The synthesis and application research progress of carboxymethyl inulin

Current research status of the influences of postharvest factors on the nutrition and quality of fruit and vegetable products

Research progress in natural active components of Illicium verum Hook.f.

The advancement of meat starter culture

Research progress in micronized cellulose modification technology

Research progress in inactivation mechanisms of high pressure carbon dioxide

Function of Passiflor and its comprehensive processing utility

Research progress of comparison of major nutritional components for different mammalian milk

Advances in research on equol:a final metabolite of the soy isoflavone

Progress in research of morphology control of filamentous microorganisms in submerged fermentation

Effect of starch composition on the cooking and sensory quality of buckwheat noodles

Preparation and characteristics of soy isoflavone class-specific molecularly imprint polymer microspheres based on two templates

Study on purification and characterization of a serine proteinase from the skeletal muscle of blue scad (Decapterus maruadsi)

Influence of pulsed electric field (PEF) and thermal treatments on quality of blueberry juice

Effect of enzymatic proteolysis by different enzyme on the antigenicity of ovalbumin in egg white

Study on influence of beef hydrolysate on the formation of beef characteristics flavour

Study on the bacteriostatic activity, anti-inflammation, analgesic and antipyretic effects of extract from Lonicera bud

Isolation and identification of a kind of dominant bacteria and its variation from puer tea in the fermentation process

Enzymatic characteristics and thermal stability model of polyphenol oxidase from potato

Study on grinding characteristics and quality of soybean milk in different wet grinding systems

Science and Technology of Food Industry

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