Science and Technology of Food Industry 2012 No. 20

Ultrasonic assisted in the aqueous enzymatic extraction of camellia seed protein by the comparison of five enzymes and research of optimization of process by the response surface methodology

Preparation of broad-specific antibody to fluoquinolone drugs based on lomefloxacin immunogen

Effectively expression of Thermomyces lanuginosus thermostable lipase in non-spore Aspergillus niger

Research of preparation and properties of immobilized fructosyltransferase

Study on the technology of tea polysaccharide extracting from Xinyang red tea by enzymatic method

Isolation and identification of lactic acid bacteria in Sichuan fermented sausage

Preparation of glycerides rich in EPA and DHA by lipase-catalyzed transesterification between ethyl esters and triglycerides

Isolation and screening of lactobacillus strains for producing γ-amino butyric acid

Optimization of culture conditions of producing bacterial cellulose utilizing starch wastewater

Cloning, expression and characteristic of glycosyl-transferase UGT76G1 from Stevia rebaudiana

Optimization of preparation of polyglycerol fatty acid ester catalyzed by Phospholipase A1 in a solvent free system using response surface methodology

Preparation of Gastrodia elata BL.extraction microcapsules

Optimization ultrasonic extraction process of total saponins from Clematis tangutica (Maxim.) Korsh by response surface methodology

Research of flocculation and desalinization of salty egg white protein

Study on the extraction conditions and antioxidition of polyphenol from Picea Koraiensis Nakai

Effect of adding carrots, oats and replacing pork back fat with sunflower oil on the quality of low-fat Emulsion-type sausages

Optimization of fermentation process of litchi rice wine by response surface methodology

Effect of pretreatment method to pickled radishes on the activity of pectinase and brittleness

Study on preparation of lycium oil microcapsule using flaxseed gum as wall material

Optimization of extraction process of propolis flavonoids by response surface methodology and its antioxidant activity research

Optimization of polyphenol extraction from navel orange peel by response surface methodology

Debittering of walnut peptide and the effect of ACE inhibitory activity

Study on deproteinization-technology of polysaccharides in sugarcane leaf

Study on the extraction process of polypeptide from the sunflower seed meals

Optimization of microwave-assisted extraction of curcumin from turmeric by response surface methodology

Optimization of extraction process of polyphenols from Choerospondias axillaris peel by response surface methodology

Effect of enzymolysis process condition on extraction rate of garlic organic sulfide

Study on purification process of polyphenols from blueberry leaves with AB-8 macroporous resins

Preparation of enrich the blood oral solution of peanut red skins

Study on technology of stirred yoghurt with pear and konjac

Preparation of yolk immunoglobulin-rich egg powder by spray-drying

Study on extraction of buddleia yellow from Buddleja officinalis Maxim with ultrasound-assisted synergism ethanol-dipotassium phosphate two-phase

Classification and purification of Schisandra chinensis polysaccharide by ultrafiltration and research of its influencing factors

Optimization of process conditions for desalting high-salted celery by response surface methodology

Study on the degradation conditions of fucoidan from Sargassum henslowianum

Analysis of supercritical carbon dioxide extraction of fatty acids from Ficus carica L.by GC-MS

Optimization of processing technology of lychee-coconut granule sweet corn yoghurt

Effect of two stages decolonization on soybean oil decolonization

Effect of different packaging on shelf-life and microbiological quality of salted chicken during low temperature storage

Effect of carrageenan konjac gum and potassium on the properties of pork jerky

Effect of different washing agents on the preservation of fresh-cut Chinese little greens

Kinetic model of quality change and prediction of the shelf-life of stored mushroom

Use of compound natural preservatives for preservation of bundle of hoof of Gaogou

Effect of washing methods on quality and safety keeping of fresh-cut cucumbers

Effect of different concentrations of CPPU on physiological and nutritional quality of “xuxiang” kiwifruit

Study on the nutritional components of superfine power bamboo shoot head

Impact of nattokinase on carrageenan induced tail-thrombus mice

Anti-obesity of curcumin and chitosan in the combined dosage

Nutritional components and safety analysis of shrimp muscle and processing by-products

Study on main nutrition of rice bran under the different extrusion conditions

Research progress in mechanism of alcohol tolerance of sake yeast

Research progress in the biogenic amines and its control measures in fermented food

Research progress in the physiological functions and applications in food of inulin

Research and application of sensor array fingerprint technology on food quality evaluation in China

Nutritional values and processing of edible Chinese peppers

Research progress in effect of processing on oats beta-glucan

Research progress in major factors affecting of the peanut allergenicity

Research progress in the control of ethyl carbamate in fermented alcoholic beverages and its references giving for Chinese rice wine

Research of economically underdeveloped areas food chain and public canteens sustainable development strategy——Lanzhou city, for example

Research advances in starch esters

Teaching practice and consideration on the course of the science of functional food

Research progress in food-derived angiotensin converting enzyme inhibitory peptides

Research status of resource utilization and development for silkworm pupa

Research progress in methods on improving the water-holding capacity of meat products

Enlightenment from US food safety emergency response system

Early identification of emerging food safety risk

Development of rapid detection strip of furaltadone metabolite residue in animal tissue

Reduced glutathione (GSH) and total thiol detection in some fruits by derivatizing methods

Separation and identification of rebaudioside A in stevia by high performance liquid chromatography-refractive index detector

Determination of trace elements in nuts by inductively coupled plasma optical emission spectrometry

Determination of L-glutathione in marine products by the method of indirect fluorescence

Research of the stability and content detection of anthocyanin of black peanuts clothing

Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph

Determination of residues of chloramphenicol, thiamphnicol and florfenicol in fishery products by HPLC-UVD

Effect of salt ion concentration on the accuracy of oxygen radical absorption capacity (ORAC) detection

Ethanol fractionation precipitation and physico-chemical properties of soluble polysaccharides from Prunella vulgaris Linn

Study on the content of slowly digestible starch in different formula biscuits

Study on antioxidant activity of polysaccharide from Chinese Rice Wine in vitro

Study on factors affecting the formation of furan in three normal sugars

Science and Technology of Food Industry

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