Science and Technology of Food Industry 2015 No. 19

Bio- accumulation and release characteristic of Cd in Mytilus Edulis

Study on anti- yeast activity of active fraction obtained from Urena lobata L.leaves

Study on the bacteriostasis and antioxidation of Alpinia officinarum Hance volatile oil

Effects of different drying methods on chemical properties and antioxidant activities of polysaccharides extracted from Epimedium

Study on the correlated experiment of mechanical properties and chemical compositions of potato buds

Comparison on the properties of fruit powder of different guava cultivars

Quality analysis of Qula maded from different raw milk

Composition and antioxidant activity of apple polyphenols in apple tissue zones

Study on influencing factors content of ethyl carbamate in Chinese rice wine

Screening and identification of strains for producing γ- aminobutyric acid

Process optimization of Neurospora fermented soybean meal and the final product analysis

Effect of liquid fermentation on the quality of rice milled by- products by five edible mushrooms

Rapid detection of Vibrio parahaemolyticus in seafood by Real- time PCR targeted to the H- NS gene

Study on the proteolytic ability and ACE inhibitory activity of Lactobacillus delbrueckii QS306 to milk

Postharvest sodium silicate treatment induced mRNA expression of defense genes in Muskmelon Fruit

Purification and characteristics of Bacteriocin produced by Lactobacillus Salivarius LH1F

Manufacture of bran qu with Monascus and optimization of the conditions of esterifying Huang shui

Study on some enzyme property of feruloyl esterase from wheat malt

Effects of protease and hydrolysis conditions on the properties of casein hydrolysates

Study on screening a high-yield Bacillomycin strain by UV mutagenesis and its application in preventing rice mildew caused by Aspergillus Flavus

Research of improving the ratio of alcohol ester of high gravity brewing

Study on production of L- Lactic acid in semi- solid state fermentation by Lactobacillus rhamnosus and fermentation kinetics

Optimization of enzymolysis conditions for antioxidant components from Grass Carp Skin by response surface methodology

Research of the optimization of mixotrophic cultivation of lipid productivity by Chlorella sp.U4341 with response surface methodology

Research of the phosphorylation of the salt- soluble proteins from oratosquilla oratoria and its functional properties

Optimization of enzymatic hydrolysis conditions for chicken protein by response surface methodology

Optimization of the fermentation conditions for siderophores from Synechococcus sp.PCC 7002 by response surface methodology

Effect of coagulation conditions on the texture properties of whole bean firm Tofu

Study on process optimization of extracting collagen from Amiurus nebulosus skin by alkali way

Study on the ultrasonic- assisted extraction of total flavonoids from Xanthoceras Sorbifolia hull and their antioxidant activities

Optimization of enrichment medium of Qula compound lactic acid bacteria

Study on electrolyzed water- assisted residual oil extraction technology of Xanthoceras sorbifolia bunge cake

Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton

Optimization of compound food additives of Jiaozi frozen steamed bread dough by response surface methodology

Influence of bread improvers on rheological properties of dough supplemented with sweet-potato flour and optimization analysis of complex bread improvers on sweet potato bread quality

Electrochemically reduced graphene modified electrode and its electrochemical application

Determination of mineral oil in food packaging paper by solid phase extraction- gas chromatographyflame ionization detector

Study on the change of the aroma components in the process of decaffeinating green tea with supercritical carbon dioxide extraction technology

Qualitative and quantitative analysis of mixed pesticide residue of apple juice by SERS

Study of application of 60Co- γ irradiation in degradation of four Sudan red dyes and two veterinary drugs residues in foods

Analysis of fermentation and aroma compounds in Monascus pineapple wine

HPLC method for determination of 5- HMF in monosaccharide acid hydrolysis system

Measurement of surface color of Manai grape by VIS / NIR diffuse reflectance spectra

Effect of storage temperature on quality and the freshness of tuna

Effect of chitosan with different molecular weight on preservation of Tilapia Fillets during cold storage

Effect of light illumination on quality of pasteurized yak sausage during storage

Effect of chitosan treatment on storage quality and physiology of okra at room temperature

On- site tests of the quality changes of cold fresh chicken during chilling and cold storage

Study on cryoprotective effects of three cryoprotectants on trachinotus ovatus surimi during frozen storage

Amino acid composition analysis and antioxidant research of Chinese coarse cereal wine

Screening and research of a probiotic lactic acid bacteria against dental caries in vitro

Amino acid and minerals element composition analysis and evaluation of figs in Shandong

Effect of exogenous sugar treatment on Vc content and antioxidant activity of mung bean sprouts

Effect of different ages on the amino acid content and fatty acid content of Yak from Gannan

Effect of green tea powder on inosine monophosphate and vitamin E content in chicken of broiler

Research progress in polyphenol compounds in rice

Review on the research of the aroma of flaxseed oils

Research progress in high dietary fiber staple flour products

Research advance in determination techniques of phosphate in food

Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread

Effect of storage time on the functional properties of rice bran globulin

Comparison of Yangguang- pork and normal chilled meat on eating quality and chemistry index

Study on the adsorption of whey protein isolate on the insoluble calcium particles

Study on protein degradation during the processing of Yi- Luxian Bass

Study on quality changes during processing of hot smoked sturgeon

Changes of Patinopecten yessoensis microbial ecology and nutrition components during the process of depuration

Calcium sensitivity of different HM pectins and their effect on stability of acid milk beverage

Research of preparation and performance of Chitosan- Gelatin- Octadecoic acid composite films

Comparison of Maillard reaction effect of honey,xylose and glucose with Lamb

Comparison of milk fat globule,Lipoprotein Lipase activity and free fatty acids from two breeds milk

Science and Technology of Food Industry

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