Science and Technology of Food Industry 2014 No. 21

Effect of thickeners on the mechanical properties of dried noodles

Effect of different cooking technologies on properties of dietary fiber residue

Study on scavenging free radical and antibacterial activities in vitro of metallothioneins from yeast

Antibacterial effect of compound essential oil on postharvest Botrytis cinerea

Change of qualities and antioxidant substances in mulberry wines from different fermentation stages

Effect of tea polyphenols on the retrogradation of sweet potato starch

Study on slaughtering characteristics and meat quality of Bamei lamb

Study on fermentation characteristics of two weak postacification Lactobacillus Bulgaricus

Study of the performance of acid protease from Aspergillums hennebergii in solid- state fermentation of wheat

Study on optimization of metabolic conditions for bacteriocin production from Lactobacillus and its antimicrobial characteristics

Statistical optimization of fermentation medium for Chitosanase production from marine bacteria Renibacterium sp.QD1

Effect of ethanol accumulation on porcine interferon- α production by Pichia pastoris and activities of key enzymes in carbon metabolism

Analysis of some factors affecting to detect genetically modified ingredients by fluorescence real time PCR in rice noodle

Real- time PCR based on Taq Man probe for rapid detection of Staphylococcus aureus enterotoxins D

Optimization of the receptor reaction catalyzed by alternansucrase to produce oligosaccharide

Impact of anti- oxidative gene mutation on dndogenous hydrogen peroxide regulation in Escherichia coli

Screening and identification of marine actinomycetes producing endoinulinase

Isolation of Vibrio parahaemolyticus phage and its application in ready-to-eat shrimp

Optimization of flocculating- complex strains culture and resource treatment conditions in potato starch wastewater

Optimization of preserved eggs processing by response surface methodology

Study on the enzymatic extraction of fucoxanthin from Laminaria japonica residue

Preparation of antioxidant peptides from catfish flesh by ultrasonic- assisted enzymatic hydrolysis

Application of mixture design to optimizing orange and strawberry flavored beverages

Extraction of total phenols from Suaeda glauca Bge seed and optimization of extraction process by RSM

Optimization of the submerged fermentation for Agaricus bisporus

Response surface methodology for optimizing process of surfactant /microwave- assisted extraction pectin of Malus micromalus Makino

Study on optimization of ultrasonic- assisted extraction technology of oil from cold pressed cake in Zanthoxylum

Preparation of sugar- free food with fungal substance of Schizophyllum commune and Eucommia ulmoides

Optimization of the polysaccharides extraction technology of Kunlun Chrysanthemum in Xinjiang using response surface methodology

Optimization of enzymatic hydrolysis of Chinese gooseberry pomace by response surface methodology

Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology

Optimization of ultrasonic- assisted extraction of polyphenols from Stauntonia chinensis using response surface methodology

Study on the extraction and isolation and purification alginate from Costaria costata residues

Preparation of calcium propionate from the calcium carbonate in the eggshell under the condition of ultrasonic assisted

Study on the technique of Chinese chestnut shelling with microwave

The effect of antioxidant activity on the polysaccharides from Flos Sophora with the different extraction ways

The research of Nano- Ti O2 and Nano- SiO2 modification on PVA matrix composites packaging materials

The effect of inulin on rheological properties of dough and quality of bread

Quantification of trans-2- alkenals and alkadienals in Chinese liquors by simultaneous extraction / derivatization by HS- SPME coupled with GC- MS- SIM

Volatile flavor compounds analysis of the dapanji by GC- MS

Colloidal gold based on immunochromatographic assay for detection of olaquindox residues in animal tissues

Determination of geosmin in Daqu by headspace solid- phase microextraction coupled with gas chromatography- mass spectrometry

Synthesis of Fe3O4/ reduced Graphene Oxide and its application in the determination of Organophosphorus Pesticide

Analysis of volatile compounds in five Xinjiang dried beef by SPME- GS / MS

Comparative analysis of the content of biogenic amines in merchant Sichuan pickles

Determination of sugars in five types of ice wine by high performance liquid chromatography ( HPLC) with evaporative light- scattering detector ( ELSD)

Application of partial least squares in vinegar discriminant analysis

Effect of complex chitosan- cothxy pectin coating and cold storage on physiological characteristics of kyoho grapes

Preservation effect and enzymatic mechanism of starvation stress for Penaeus vannamei during chilled storage

Development of activated carbon preservative paper and research of its preservative effect

Effect on antioxidant activity of ‘Red Sun'kiwifruit by several preservation treatments during postharvest period

Study on influence of ice- temperature storage on yacon quality

Effect of extract of pine needle on colonic antioxidant capacity and fecal excretion in chronic constipated mice

Distinction of beef quality in different cutting beef of Xinjiang brown cattle

Detection and nutritional assessment of fresh sweet corn 520

Protective effect of compound peanut pepetide oral liquid on chemical liver injury

Research development of measurement methods of food emulsions stabilities

Advance on composite modification of Konjac Glucomannan / Starch

Research progress in β- primeverosidase and its substrates in tea

Research progress in preparation and analysis of milk flavor

Research progress in exogenous ethylene on glucose metabolism regulation and action mode in plants

Research progress in compound amino acid chelated calcium

Research progress in DHA production by microbes

Recovery of sublethally injured Saccharomyces cerevisiae cells after pulsed electric fields treatment

Study on multiple methods to identify yam chips and cassava chips

Study on the antioxidant activities of Zanthoxylum armatum DC Prodr.Oil

Comparison of CPIs activities and characterization of their molecular weight distributions in the by- products of silver carp and grass carp

Application of ultrafiltration in the desalination process of acid- soluble collagen from salmon shin

Antioxidant activity of ethanol extracts from Jatropha curcus L.seed shell

Study on quality properties of prepared beef

Effect of different irradiation dose on functional properties of red bean protein isolates

Study on the ultrasonic extraction of black bean protein and its functional properties

Study on emulsifying properties of myofibrillar proteins from Duolang lamb

Study on the influencing factors of fermentation of Antarctic krill shells with Bacillus subtilis B-1

Effect of frozen storage on the physicochemical properties and thermodynamic properties of wheat starch

Science and Technology of Food Industry

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