Science and Technology of Food Industry 2017 No. 19

Inhibitory effects of Zijuan tea ( Camellia sinensis var.kitamura) extracts on angiotensin converting enzyme, α-amylase and pancreatic lipase in vitro

Study on the stability of growth differentiation factor ( BMP11) recombinant plasmid in Escherichia coli

Fermentation-enzymatic coupling method for daidzein transformation

Isolation and identification of Cronobacter spp.from dried spices and condiments

The change of index and antioxidant activity in mulberry juice fermentation process

Fermented beverage of shaddock and jerusalem artichoke preparation and its antioxidant activity analysis

Optimization of extraction process and basic properties for pepsin-soluble collagen from Golden pompano skin

Genetic diversity analysis and DNA fingerprints construction based on fluorescent labeled SSR Markers for mungbean varieties ( Vigna radiate L.) from heilongjiang province

Optimization and kinetic/thermodynamics analysis of ionic liquid based ultrasonic-assisted extraction of proanthocyanidins from pomegranate seeds

Optimization of low temperature pectinase hydrolysis treatment of fresh hawthorn pulp for preparation of hawthorn wine

Effect of different processing methods on isothiocyanate of white radish

Extraction and antioxidant activity of polysaccharides from Oudemansiella furfuracea

Optimization of enzymatic hydrolysis conditions for duck gizzard antioxidant peptide preparation by response surface methodology

Optimization of subcritical water extraction for total phenolics from pomegranate ( Punica granatum L.) leaves by response surface methodology

Optimization of purple sweet potato anthocyanins microcapsules by response surface methodology

Process parameter optimization of microwave assisted extraction of flavonoids from Ficus carica Linn based on BP neural network

Effect of jujube date polysaccharide on the fermentation of lactic acid bacteria and the quality of yogurt

Study on the preparation technology of emulsion and microencapsulation of procyanidins

Influence of heat pretreatment on the characteristics and physical stability of whey protein isolate-stabilized rapeseed oil-in-water emulsions

Effect of complex bacteria fermentation on wild kiwi fruit wine

Effect of curdlan addition on the quality of Frankfurt sausage

Study on characteristic spectrum of Gastrodia elata based on cross response

Analysis of organic components of yellow water from liquor fermentation

Determination of residue of silthiopham in wheat by gas chromatography-mass spectrometry method

Purification of black chokeberry procyanidins and determination of epicatechin and procyanidins B2 by HPLC

Preparation of monoclonal antibody against copper and establishment of immunological detection methods

Determination of sulfonamides in pork by molecular imprinted solid phase extraction combined with high performance liquid chromatography

Determination of neohesperidin dihydrochalcone in beverages by reversed phase high performance liquid chromatography

Determination of proanthocyanidins from mangosteen husk by thiolysis-HPLC and normal-phase HPLC

Effect of 1-MCP coupling with ethylene adsorbent treatment on storage quality and physiological of blueberry

Antioxidant activity of alcohol extract and different polar parts of Sonneratia apetala fruits

Effect of UV-B irradiation on fruit quality and flavonol accumulation of postharvest grape berry

Effects of different freezing and thawing methods on pork quality

Effect of ultra low temperature freezing on the shell cracking rate of Portunus trituberculatus

Effects of zhiqi fungal substance from different fermentation time on immune function of immunodeficiency mice

Protection of Lonicera caerulea ‘Beilei'anthocyanins on oxidative injury of mice induced by ethanol

Effects of methionine on plasma biochemical parameters and intestinal digestive and absorptive function in intrauterine growth-retarded weanling piglets

Preservation mechanism and applications of biological preservatives

Effect of different seasons on freshness and taste of grass carp meat

Research progress in development and utilization of animal liver protein resources

Research progress in starch micro-architecture and crystal transformation

Research progress in preparation, properties and staple food processing of potato powder

Protein oxidation in meat induced by cooking and its influence on quality of meat and human health

Research progress in c AMP from red jujube

Study on the methods of detection of pesticides residue in fruits and vegetables based on surface enhanced raman scattering

Health-care and nutritional function of Toona sinensis and the development of its products

Research progress on application of Caenorhabditis elegans in function evaluation of lipid-lowering bioactive substances

Comparative analysis on meat quality of local water buffalo and cattle in Guangxi region

Effect of different acid discharge methods on tan lamb meat quality and its moisture in maturing process

Ultrasonic extraction technology of saponins and its antioxidant activity in quinoa from Qinghai

Effects of different sterilization methods on the quality and antioxidant activity of soft collagen jelly

Nitrite scavenging effect of phenolic compounds from Lycopus lucidus Turcz.

Effect of low sodium salt on the gel properties of pork salt-soluble proteins

Analysis of chemical constituents of Ganoderma lucidum and its antioxidant activity in polysaccharides and triterpenoids

Anti-inflammatory activities of six types of tea in LPS-induced RAW264.7 cells

Study on synthesis of roxithromycin molecularly imprinted adsorption resin and its adsorption properties

Application of enzymic treatment on the process of Pu-erh tea cream

Research and application on preparation of high purity fructooligsacchrides by simulate moving bed chromatography

Screening of antifungal lactic acid bacteria from traditional sourdough and its application in the steamed cake

Cloning and sequence analysis of a resveratrol synthase gene from Vitis vinifera

Science and Technology of Food Industry

Export File

Citation

Format

Content