Science and Technology of Food Industry 2013 No. 21

Research of the effect of electron beam irradiation to aroma components in liquor

Comparison of Cassava resistant starch made by different kinds of acid on properties

Comparison effect of noodle steaming by different pressure steam

Study on improving noodle quality of whole barley flour

Sonochemiluminescence method for antioxidant capacity analysis in twelve kinds of fruits

Influence of chemical modification on the structure and physicochemical properties from bamboo-shoot dietary fiber

Prediction of texture characteristics in extrusion food based on computer vision and artificial neural networks

Influence of starch from water caltrop, water chestnuts, arrowhead and lotus rhizome on vermicelli quality

Research of compatibility and harmonicity between palm stearin and soybean oil

Determination of volatile compounds in cherry wine by GC-MS

Cloning, expression of proU of Lactobacillus plantarum ST-Ⅲ

Study on enzymatic activity of PPO during post-fermentation of pu-erh tea

Influence factors of β-carotene production by co-fermentation of two Rhodotorula strains

Diversified comparison of lactic acid bacteria from traditional dairy products in Mongolian and Kazakh in Xinjiang

Study on preparation of antioxidant peptides from vital wheat gluten by papain

Study on extraction process of the horse bone by response surface optimization

Phylogenetic analysis and growth characteristics of a moderate halophilic bacterium isolated from dried cuttlefish

Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo

DNA extraction from soybean oil and detection of genetically-modified components by single-tube nested PCR

Clarification of red wine by hydrophilic modification of PES ultrafiltration membranes

Study on technology conditions of producing yak milk casein Glycomacropeptide

Preparation of the high fiber steamed bread with bean dregs and pumpkin

Research of deodorization of Paphia undulate protein hydrolysates

Study on processing of honeycomb polyphenol microencapsulation by spray-drying method

Extraction hemin from blood residue of hemoglobin peptide

One-pot four-enzyme synthesis of D-sorbose and D-psicose based on aldolase RhaD

Degradation of diethylstilbestrol in aqueous solution by US-Fenton

Research of processing technology of compound juice made from ginger and snow pear

Optimization of the extraction of polyphenolics from young stems of Asparagus officinalis using orthogonal array design

A pilot-scale study on further concentrating on gulonic acid ultrafiltration concentrate using ceramic membrane

Optimization of taste on sugar-free healthy drink of burdock root by response surface methodology

Study on preparation and fresh-keeping technology at low temperature of mixture banana puree

Study on flavor components technical optimization and flavor characteristics for supercritical carbon dioxide extraction of tobacco powder

Research of ultrasound-assisted extraction of polyphenols and polysaccharides from okra

Extraction of brown pigment from the shell of Suzhou gorgon euryale seed and it's FT-IR spectroscopy analysis

The influential research of processing method and extraction factors on the soluble sugar content of sweet potato

Research of extraction of total flvonoids from mulberry leaves by enzyme method with Tween-80

Study on the production of alum-free potato noodles

Study on extraction technology of polysaccharides from Agaricus bisporus waste stipe

Comparative studies of European, American and Japanese regulations, standards and guidelines for food label

Study on the stabilities of carotenoid of Cordyceps militaris

Study on the effects of Yitang rice main components and additives on resistant starch formation

Research of different calculation methods for evaluation of uncertainty in measurement of moisture in barley

Determination of Cr ( III) in tap water with sodium poly (aspartic acid) as a binding phase in diffusive gradients in thin-films

Study on the rapid determination of fat in fried bread sticks with Fourier transform infrared spectroscopy

Evaluation of the uncertainty for determination results of iron in grape wine

Determination of caffeine in chicory root by high performance liquid chromatography and its antibacterial activity research

Determination of 4 illegal additives in wheat flour by combination analysis method

Simultaneous determination of 16 kinds of phathalate plasticizers in wine by gas chromatography /triple quadrupole mass spectrometry

Effect of different frozen storage conditions on protein oxidation and characteristic of porcine myfibrillar proteins gel

Curing preservation technology of red pepper

Effect of endogenous VE on oxidation state during fat storage under different temperature

Effect of exogenous ethylene treatments on phenylpropanoid metabolism in tissues of fresh-cut lettuce and cabbage

Effects of temperatures and packing methods on qualities of Zanthoxylum L.during storage

The oral acute and accumulative toxicity of 1, 8-cineole on mice

Amino acids composition analysis and nutritional evaluation of Euryale petioles and pedicel

Effect of antimicrobial peptide CecropinXJ from Bombyx mori on physical signs indexes and organs in mice

Effect of water-based extraction of pectin from Ficus Pumila L.Seeds on bowel health in ovariectomized rats

Effect of Fermented Pu-erh Tea on the resistance to oxidative stress in rats with alcoholic fatty liver

Effect of polysaccharides from Coelomactra antiquata on proliferation and antioxidant activities of human esophageal carcinoma EC-9706 cell

Research progress in functional components with anti-allergic activity

Advances in study on improving the catalytic properties of lipase by chemical modification and applying in food industry

Research progress in structure-activity relationship of classⅡa bacteriocin producing from lactic acid bacteria

Application of low-field nuclear magnetic resonance technique in food safety analysis and detection

Developments in the structure and function of soybean protein allergens

Research progress in preservation methods for tuna and its quality changes during storage

Toxicity characteristics and migration studies on plasticizer DEHP in food packaging

Advances of protein glycosylation modification in food processing

Research progress in functional factor of functional beverages and its detection method

The influence of freezing on the retrogradation of glutinous rice starch

Application of dynamic vapor sorption on the research of moisture sorption characteristics of fermented biscuit

Comparative study on three electrophoresis methods for identifying silver carp CPIs

Comparison of the isoflavone content and isoflavone profile in soybean and germinated soybean

Effect of steam heating on muscle and protein heat-denature of IRA rabbit meat

Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage

Analysis of polysaccharide composition and in vitro antioxidant activities of fruiting bodies of Catathelasma ventricosum

Physicochemical properties and antioxidant activity of water-soluble protein ( peptide) during incubation of fertilized eggs

Antibacterial effect of compound lactobacillus on E.coli O157∶H7

Research of antioxidant activities of fermented liquid of grape seed powder removed phenolic

Study on aromatic components of peach fruit wine fermented with different yeast strains

Comparison of aroma constituents between New Strains 308 and Tieguanyin Tea

Science and Technology of Food Industry

Export File

Citation

Format

Content