Science and Technology of Food Industry 2013 No. 20

Effect of ultra-high pressure treatment on quality of Scophthalmus maximus

Effect of the proportion of anhydrous milk fat and cocoa butter substitute BL-41 on the stability of whipping cream

Study on the activity changes of acetylcholinesterase in different age stages of chicken serum

Evaluation of rice deterioration by RVA and electronic nose

Synthesis and antioxidant activity of chitooligosaccharide-Fe complex

Effect of extrusion on fermentation of corn flour

Study on stability of exogenous genes in transgenic rice with Bar and Bt gene during food processing

Comparative analysis of antioxidant activity between the fruits and leaves of Piper Nigrum L.

Effect of sucrose on stability of purple sweet potato anthocyanins in model soft drink system

Authoritative release

Study on fatty acids composition and fat oxidation of Ira rabbit meat

Effect of konjac glucomannan on gel properties of duck salt-soluble meat protein

Study on heat-moisture treatment on preparation and properties of pea resistant starch

Food tracking

Study on the application of by-pass adjustment to the margarine production system

Analysis of Zijuan tea aroma components of fully automatic HS-SPME

Overseas aspect

Study on preparation of oat peptides and its antioxidant activity and inhibition to α-amylase

Study on the bacteriostatic effect of multiple antimicrobials on Pseudomonas spp

Effect of production techniques on nutrient content in Lin'an pecans

Comparative study on properties of the microencapsule of perilla oil entrapped with different microencapsulation methods

Study on effect of oyster shell powder on the pickle fermentation

Study on probiotic and immunological properties of Lactobacillus helveticus and Lactobacillus acidophilus

Study on application of Monascus purpureus went starter cultures producing Pu-erh tea containing lovastatin

Optimization of enzymatic hydrolysis of goose bone protein for production of antioxidant peptides

Screening and gene cloning of ferulic acid esterase by Lactobacillus strains

Study on purification and characterization of 5'-phosphodiesterase from Aspergillus fumigatus

Identification and screenging of bacteriocin-producing lactic acid bacteria

Selection and characteristics of the Streptococcus thermophilus spontaneous mutant strain of bacteriophage-resistant

Screening of lipase producing strains and studying on enzymatic properties of lipase

Optimization of static fermentation for cordycepin production by Cordyceps militaris

Optimization of papain tenderization condition of yak meat by response surface method

Optimization of preparation process for fish scale collagen peptide calcium chelates

Research of the purification process of flavonoids in Oenanthe javanica by macroporous resins

Response surface analysis extracting pectin from carmine radish by microwave-assisted method

Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction

Study on circulating column chromatographic extraction of hesperidin and polysaccharide from navel orange peel

Optimization of salidroside extraction using ultrasonic-microwave synergistic extraction by response surface methodology

Protect color technology of green capsicum during frying and storage

Effect of ultra-high pressure on the IgG activity of bovine colostrum

Optimizing supercritical carbon dioxide extraction process of spicy component from Zanthoxylum bungeanum by response surface methodology

Subcritical acetone extraction of antioxidative components from marigold grounds

Optimization of the fermentation of Vitamin B12 and Vitamin B2 from cane molasses by mixture-culture fermentation

Response surface methodology for the effect of ultra-high pressure processing and water retaining agents on the dehydration rate of fresh mutton

Study on protein removal technology of asparagus polysaccharide

Study on the effect of preservation of different preservative films in poles

Effect of sodium alginate on baking performance of bread

Effect of Zanthoxylum bungeanum and Foeniculum vulgare on fat oxidation of geese during processing of Wanxi white goose

Study on extraction and stability of the pigment from Bauhinia blakeana Dunn flower

Quality and dominated spoilage organisms changes of Lateolabrax japonicus during partially frozen storage

Effect of exogenous ethylene and methyl jasmonate (MeJA) on reactive oxygen metabolism in tissue of fresh-cut cabbage

Study on the anti-corrnsion effect of mustard oil and chitosan compound liquid in postharvest tangerine

Effect of dense phase carbon dioxide on the color stability of beef sirloin muscle

Effect of different freezing processes on physicochemical characters of Argopecten irradiams muscle

Degradation kinetics of anthocyanins in red globe grape at anthocyanins at postharvest storage process

Study on change of respiratory intensity and hardness of different varieties of tomatoes during postharvest

Quality changes of Trichiurus haumela in the low temperature display cabinet sales process

Study on the distribution of trace elements in muscle tissues of different kinds of meats

Protective effect of polysaccharides from Boletus aereus on alcoholic kidney injury of mice

Research progress in leaves and fruit of Vaccinium Bracteatum Thunb.

Research progress in the optimization of thermal sterilization in canned food

Research progress in preparation and application of modified starch

The development of the Lactobacillus adhensive effects mechanism in inhibiting the pathogen microorganism

Research progress in plant essential oil-a promissing preservative used in ‘Red Sun' kiwifruit storage

The research actuality and development trend of non-thermal photosensitization in food

Compositor

News & Trends

Multi-factor sensitivity analysis of safety level of dairy products quality

Determination of L-citrulline in watermelon by high performance liquid chromatography with PITC precolumn derivation

Determination of propolis nutritive elements in honey by MWD-ICP-AES

Determination of glyceryl linoleate in malt and rice for brewing by gas chromatography-tandem mass spectrometer with simultaneous transesterification and solid-phase micro-extraction

Determination of total polyphenol from walnut kernel pellicle and the effect of walnut kernel pellicle on walnut storage quality

Simultaneous determination of nine preservatives in fruits and vegetables by high performance liquid chromatography with programmed wavelength UV detection

Determination of raw juice content in apple juice beverage using near-infrared spectrum

Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method

Identification and analysis of volatile compounds in steamed Coilia ectenes meat

Qualitative identification of illegal cooking oil using near infrared spectroscopy

Establishment of a new determination method of tannin in sorghum grain based on ternary complex reaction

Design and synthesis of immunoconjugates and development of an indirect ELISA for rapid detection of bisphenol A in purified water

Study on degradation and antioxidant activities of sphingan Ss

Science and Technology of Food Industry

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