Science and Technology of Food Industry 2014 No. 20

Optimization of hydrolysis process parameters for enzymatic preparation of angiotensin-converting enzyme (ACE) inhibition peptides from bighead carp muscle protein

Screen of a citric acid-producing strain with cellulose material

Analysis of fermentation rule and aromatic composition in purple sweet potato and glutinous rice wine

Optimization of antibacterial peptides preparation using pepsin from prickly ash seed protein by response surface methodology

Study on influencing factors of salt/PEG aqueous two-phase systems for the purification of glucamylase

Effect of Fuzhuan brick-tea on qualities of set-type yoghurt

Rapid breeding of a high pyruvate production mutant by atmospheric room temperature plasma

Screening of high-yield polysaccharide Athelia rolfsii by UV and NTG

Isolation and identification of specific spoilage from low-salinity pickled turnip

Study on ultrasonic wave extraction and antioxidant of polysaccharides from Piptoporus betulinus Karst

Optimized method for preparation of methyl pyranoanthocyanins and analyzed by HPLC-MS/MS

Study on derivatization technology of polysaccharide from Auricularia auricular

Study on the microwave-assisted extraction and purification technology of purple pigment from Ipomoes batatas L. pomace

Process improvement on three important mannose derivatives and their microwave assisted synthesis

Supercritical CO2 fluid extraction of the essential oil from Chinese eaglewood

Comparison of soy sauce powder produced with three kinds of starch

Synthetic research of soybean isoflavone glycoside hydrolyzed into isoflavone aglucon by malic acid catalysis

Quality and active constituent of Camellia seed oil under different extracting technique

Optimization of extraction process for corn bran protein

Optimization of microwave puffing technology of kiwifruit chips

Ultrasonic assisted extraction technology and its antioxidant and tyrosinase inhibition activities of the alkaloid from Zanthoxylum bungeanum

Study on acid precipitation technology of protein in cassava starch wastewater and its influencing factors

Optimization extraction technology and preliminary characterization of fucoidan from Laminaria japonica

Purification of brown pigment from hazelnut shells with macro-porous resin

Optimization of extraction water bath for anthocyanins from purple sweet potato by response surface method

Study on extracting collagen polypeptide from fish scale

Preparation, characterization and in vitro releasing property of bovine serum albumin-locust bean gum-chitosan sustained-release microspheres

Optimization of color protection process for yam powder by response surface methodology

Study on extract process and antioxidant activities of polyphenol from the Ginkgo biloba exocarp

The shelf-life prediction of vacuum packing tilapia based on kinetic models

Effect of starch sodium octenyl succinate on the stability of peanut butter

Research of quality changes of different raspberry cultivars after frozen storage and raspberry cultivars suitable for frozen

Study on anti-fog film on preservation effect of cherry during low- temperature storage

Effect of freshness of chicken eggs by shell-lac coating

Study on the effect of TiO2-PLA composite nanofiber film on the preservation of strawberry

Potential anti-aging effects of grape seed procyanidins on Caenorhabditis elegans

Long term effect on diabetic rats of feeding resistant starch

The inhibitory effect of malanin on the growth of human leukemia K562 cells in vitro

Research progress in antagonistic action of lactic acid bacteria against foodborne pathogen

Research progress in the quality change of dehydrated vegetables in processing

Research progress in the effect of polysaccharides molecular modification on their immunological activity

A discussion on the approval of probiotics health food in China

Establishment and preliminary application of real-time fluorogenic quantitative PCR assay to rapid detection of Listeria monocytogenes

Detecting chilling injury at early stage of nectarine based on hyperspectral imaging

Analysis of fatty acid profile in the meat of three kinds of Coilia ectenes by gas chromatography

Discrimination of extraction method of camellia oil by Vis/NIR spectra and MIA-SVM

Determination of Cr (VI) in tap water with poly quaternary ammonium salt as a binding phase in diffusive gradients in thin-films

The condition control for determination of protein in raw milk by rapid titration

Study on isolation, structural characterization and antioxidant activity evaluation of polysaccharide PP60-S1 from Phellinus pini

Study on antioxidant activties of different solvent extracts from jackfruit peel

Quality evaluation of wheat gluten based on principal component analysis

Study on the contribution of free amino acid composition to the Chinese mitten crab taste by sensory evaluation and the electronic tongue

Effect of glycosylated processing on functional properties of mung bean protein isolate

Science and Technology of Food Industry

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