Science and Technology of Food Industry 2016 No. 21

Extraction of total flavonoids from Chmonathus salicifolius S.Y.H leaves by complex enzymatic hydrolysis assisted iltrasonic and its antioxidant activity

Modeling for the dry tea and soup color comprehensive evaluation of yellow tea at the different Yellowing time

Isolation and identification of the pathogen causing mildew rot of the Yongdeng barbary wolfberry in the air-drying process

Composition analysis and enzymatic hydrolysis saccharification of Jerusalem artichoke residues

Research of growth factors in high cell-density culture of Lactobacillus reuteri LT018

Optimization of culture medium and fermentation conditions for neutral protease produced by Bacillus coagulans Liu-g

Research of healthcare wine-making process from greengage-jujube in low temperature

Biological characteristics of Lactobacillus rhamnosus with antidiabetic activity

Influence of p H on expression of sortase related genes and adhesion ability of Lactobacillus acidophilus

Cloning,expression and biochemical characterization ofβ-galactosidases from Aspergillus oryzae

Study on the enzymatic properties of Uridine Diphosphate Glucose:phloretin-2'-O-glycosyltransferase from Malus x Domestica

Processing conditions of high-moisture readyto-eat Pinctada fucata meat by hurdle technology

Optimization of decoloring process of enzymatic hydrolysate of fish roes peptide by response surface methodology

Optimization of preparation of Tilapia skin antioxidative peptides with enzymatic hydrolysis by response surface methodology

Optimization of extraction conditions for hydrocyanic acid in flaxseed by response surface methodology

Optimization of extraction process of Saponins from Acaudina Molpadioides by response surface method

Effect of phytohormones induced and abiotic stresses on resveratrol content and optimization of resveratrol flash-extraction in polygonum cuspidatum roots

Comparative studies on different extraction process of saponin from quinoa seeds

Process optimization of enzymatic hydrolysis of Boletus Edulis in Yunnan

Effect of egg white enrichment on qualities of yogurt and optimization of processing

Optimization of taste on ginger collagen beverage by response surface methodology

Compound health beverage of Ganoderma lucidum and Pyracantha fortuneana developed by response surface method

Preparation optimization of instant Pu'er tea powder

Study on muscle protein hydrolysis by Alcalase and optimization pickled process of Gaogou bundle hoof

Extraction and analysis of monosaccharide compositions of wild Ramaria sp.polysaccharide

Research on dual-enzymatic extraction of polysaccharides from Douchi

Extraction of polyphenol from burdocks of color protecting and extraction conditions optimization

Optimization of ultra-high pressure conditions for inactivation of two enzymes in blueberry juice by response surface methodology

Optimization of preparation of chitosan / walnut protein complex film by response surface methodology

Influence of Nisin combined with irradiation on quality of Weever during cold storage

Quality and safety pre-warning for fresh food supply chain based on entropy weight and extension fuzzy matter-element

Online monitoring of alcohol content in health wine by near infrared spectroscopy

Simultaneous determination of 15 inorganic elements in export vegetables by microwave digestion-inductively coupled plasma mass spectrometry method

Determination of the concentrations of organic acid in apple vinegar by high performance liquid chromatography with two coupled columns

Comparison and analysis of Ginger oil flavor substances by different extraction ways

Heavy metal determination of Houttuynia cordata Thunberg from coal mining fields

High-performance liquid chromatography method for quantitative determination of curcuminoids in rhizomes of Curcuma Longa L.and curcumin beverage

GC-MS analysis of Volvariella volvacea fruiting bodies and different solvent extracts antioxidant activities in vitro

Pharmacognostical studies of Chestnut Epicarp and determination of active ingredients including gallic acid,chlorogenic acid and rutin

Effect of nitric oxide treatment on senescence and enzymes to scavenge free radical of postharvest peach fruit

Effects of different controlled atmosphere elements on storage effect of blueberry during cold storage

Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples

Analysis of nutritional compositions and evaluation of nutritional quality for Polyporus ellisii

Study on Osmanthus fragrans wine's extraction and nutrient compoments

Analysis between correlation factors of neonate and the content of macro nutrients in breast milk

Research progress in transferability of EST-SSR makers in grain crops

Research progress in physicochemical and bioactivities of protein and peptide from mung bean

Research of the progress in bioactive substance and medicinal value of different parts of Juglansmandshurica Maxim

Research progress in impact factors and control technology of nitrosamines in meat products

Study on nano-cellulose and its application prospect in food industry

Research progress in trichothecenes and removal method

Review of the common beneficial microorganisms of fermented meat and its functions

Research progress in hypotensive effect of taurine

Progress in the application of metabonomics methods in food-derived ACE inhibitory peptides

Preparation of pectin-chitosan layer by layer modified liposomes and the formula optimization

Exploration on film-forming condition of soy protein isolate and associated Maillard reaction products

Differences in antioxidant components and activity of 5 crabapples( Malus) leaf tea

LF-NMR analysis of the effect of starch content on water holding capacity and texture properties of meat batters

Studies on purification of Allyl glucosinolates from horseradish by macroporous resin

Effect of enzymatic dehairing,scalding and singeing of processing on nutritional and hygienic characteristics of cowhide

Effects of wheat protein and transglutaminase on gel properties of Surimi heated at 120 ℃ high temperature

Comparison of the biological activity of glucose,galactose and lactose stearate

Determination and mechanism of viscosity of potato starch paste in ultrasonic field

Degradation kinetics of anthocyanins in purple sweet potato wine during storage

Science and Technology of Food Industry

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