Science and Technology of Food Industry 2012 No. 21

Study on Nano-SiO2 modified chitosan carrier and immobilization of chitosanase

The matter element analysis model based on combined weights and its application on evaluation of pork quality

Application study of extensograph in semi-sweet hard biscuit production

Effect of the different extracting methods on functional properties of tea-residue protein

Effect of maturity on cooking products and baked products quality of Yu-Tian waxy corn

Antioxidant capacity of different ethanol extraction from three grains

Analysis on quality properties of red bean extruded product

Effects of fermentation process parameters on the antioxidant activity of green beer

Screening of inulinase production strain and optimization of fermentation condition

Selective denaturation of major enzymatic components in cellulase system by alkali treatment and its application

Screening of high-yield xylanase-producing Actinomycete sp. and optimization of its fermentation conditions

Study on culture condition of cordycepin from Cordyceps militaris fermentation

Microbiological screening for aloin metabolism and preliminary study of its enzymatic properties

Study on koji with high content of gamma-aminobutyric

Isolation and identification of phenyllactic acid-producing LAB

Research of extruded-ultra-micro pretreatment of aqueous enzymatic extraction of soybean oil technology

Study on phospholipase A2 immobilized by sodium alginate-chitosan

Application of membrane separation in the desalination process of pilot fish scale collagen extraction

Study on foaming properties improvement of whole egg powder by enzymes modification

Optimization on aqueous enzymatic extraction conditions of blending oil by response surface method

Study on optimization of extraction of falconoid from bamboo leaves by response surface analysis and its antioxidant activity

Study on preparation technology of rice dumplings according to vitamin B1

Removal of protein from water solvable polysaccharide of corn bran

Compound phosphate replaced by pre-gelatinizing in the application of frying broad bean

Optimization of spray drying technique of enzymatic hydrolysis preserved vegetables by-products with response surface methodology

Extraction of Belveder Fruit oil by microwave extraction method

Research on the preparation of Pu-erh tea jelly

Comparative study on extraction technology of limonoids from citrus seeds

Optimization of enzymic extraction by central composite design and study on antimicrobial activity of polyphenols in lentinus edodes

Study on the method for ethanol-water exchanging extraction of biological activity content from Inonotus obliquus

Optimization of apple polyphenols extraction with grind balls by response surface methodology

Study on preparation of chitosan and gellan gum biodegradable composite film by ionic cross-linking

Analysis of Hongkong’s regulation on pesticide residues in foods and relevant countermeasures

HPLC simultaneous determination of three triperpenoids components in Linearstripe Rabdosia Herb from different species

Detecting of viable Staphylococcus aureus by loop-mediated isothermal amplification coupling with propidium monoazide in dairy products

Study on the effect of different pretreatment condition to the determination of auricularia auricula dietary fiber

Determination of Cu, Zn, Mn, Pb and Cd content of kiwifruit fruit of the main cultivars in the major kiwifruit production area of Shaanxi province

Establishment of firmness value nondestructive detecting models on ‘Nanguo’ pears by NIRS technology

Effect on quality of greengrocery with vacuum cooling during the storage

Effects of γ-poly (glutamic acid) on Lychee Fruit shelf-life during normal temperature storage

Effects of TP and TBHQ on pork jerky’s color during storage

Influence of 1-MCP treatment on the quality and antioxidative properties in cold stored ‘huanghua’ pear fruit

Screening and identification of antagonistic yeast against the gray mould disease and effect on quality of postharvest strawberry

The antilipemic function of royal jelly proteins and lipids

Preparation and anti-TGEV activity of anthocyanin from purple sweet potato

Nutrients and nutritional value of Inula nervosa wall

Effects of ethylene treatment on storage quality of postharvest fruit

Research progress in purification of ω-6/ω-3 polyunsaturated fatty acids by enzyme

A review on the application of metabolomics method in food safety

Research progress in foaming ability of egg white

Advances in study of transformation of grass carp crisping process and mechanism discussion

Progress of ultrasound-assisted security of postharvest fruits and vegetables

Research progress of physiologically active compounds of bergamot

Impacts of high protein diet on human health:a review

Main physiological activities of Truffles and research progress of active substances production

Antioxidative stability of extracts from Euryale ferox seed shell

Antimicrobial activities and chemical compositions of Dictyophora indusia fisscher and Dictyophora echinovolvata

Effect of inactivation on microorganisms in pickled cowpea by high hydrostatic pressure

Kinetics of quality changes of Haliotis discus hannai Ino foot muscle during thermal processing

Analysis of pomelo pulp non-enzymatic browning by ultraviolet spectrophotometric

Study on α-glucosidase inhibitory activity of extracts from six varieties of Cucurbita moschata Duch.

Heating characteristic and mathematical model of enzyme inactivation ratio during ohmic heating of kiwifruit puree

Effect of 2-hydroxy-4- (methylthio) butanoic acid on intestinal redox state of broiler chickens

Science and Technology of Food Industry

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