Science and Technology of Food Industry 2015 No. 21

Study on the biological characteristics of Lactobacillus gasseri with antagonistic activity against Helicobacter pylori and application in the yoghurt produce

Isolation and identification of 18 strains of endophytic fungi from plants

Influences of different starter cultures on quality of yak milk hard cheese

Effect of clove oil on the growth of Penicillium expansum and the production of patulin

Microbial diversity analysis of alkaline flax retting wastewater and enzyme activity screen of Fosmid library clones

Metagenomic analysis of bacterial diversity changes during vegetables fermentation using Sichuan pickle water as starter

Inhibiting effect of Sodium nitrite on biofilm formation of Staphylococcus aureus and Vibrio Parahaemolyticus

Screening of high- yield nuclease P1 strain by exposed under atmospheric and room temperature plasma

Identification of the bacteriocin Lcn972A- producing bacteria and the cloning and sequence analysis of its bacteriocin gene

Research of UV/microwave irradiation for breeding of a high lipase-producing strain

Cloning and high expression of Δ12- desaturase genes from Mucor circinelloides EIM-10

Predominant strains breeding and optimization of submerged fermentation conditions of Changshu Yushan Tricholoma matsutake

Study on the microwave- assisted extraction and antioxidant capacity of polyphenols from olive fruits

Extraction of the Thuja sutchuenensis essential oil by sub-critical fluid extraction technology and its component analysis

Effect of Physalis pubescens- yogurt fermented with goat milk on product quality

Optimization of dual- enzymatic preparation of antioxidant peptides from zein

Study on the hardening technology of Ponkan juice sacs

Ultrasonic- assisted extraction technology optimization of polyphenols from Hibiscus syriacus L.

Study on the optimum technique of koji-making in pure Rhizopus oryzae with response surface methodology

Numberical simulation and experiment verification study on low temperature spray-drying of persimmon pulp

Optimization of ultrasonic- assisted enzymatic extraction of polysaccharides from Cantharellus cibarius by Plackett- Burman design and response surface methodology

Optimization of brewing process for walnut diaphragm tea bags using response surface methodology

Box- Behnken design response surface methodology to optimize process of squid rehydration

Optimization of enzymatic esterification of oleic acid with glycerol for the preparation of triglycerides by response surface methodology

Study on ginger juice and hydrolyed milk beverage

Study on the anti- browning technology of ‘Shushanggan'apricot dried artificially

Effect of rotate speed of screw conveyor on grinding quality for meat

Comparative study on effects of guar gum and xanthan gum on pasting properties of potato starch

Analysis of phthalates in liquid food by ionic liquid dispersive liquid- liquid microextraction- high performance liquid chromatography

Determination of four lipophilic shellfish toxins in edible shellfishes by Qu ECh ERS technology combined with high performance liquid chromatography- high resolution time of flight mass spectrometry

Antibacterial activities and GC- MS analysis of low polar components from Styela canopus Savigny

Rapid screening of 12 anti- fatigue agents in health care products by HPLC

Determination of chromium species and content in rice wine by high performance liquid chromatography- inductively coupled plasma mass spectrometry

Study on the production of pentachlorophenoi- na monoclonal antibodies and its enzyme linked immunosorbent assay kit for rapid detection

Establishment of a multiplex PCR method for rapid detection of two kinds of diarrheagenic Escherichia coli

Direct competitive ELISA with HRP labeled antigen for determination of furazolidone metabolite residues

Comparison of aroma components between Rizhao pelleted green tea and Rizhao curly green tea

Effect of solid chlorine dioxide treatment on preservation of“Miliang”and “Guichang”Kiwifruits

Study on preservation effect of extracts of Chinese herbal medicines on eggs

Effects of storage temperature on post- harvest quality of Pruns armeniaca L.fruit during storage

Study on hypolipidemic effect of extracts from Allium Mongolicum regel

Study on the inhibitory effect and inhibition mechanism on α-glycosidase of ethanol extract from Zanthoxylum armatum DC.

Study on the enrichment of intestinal probiotics to three heavy metal ions under simulated intestinal environment

Renal protection of Oleuropein on diabetic rats and relevant mechanism

Characterization of food and nutrient intake of healthy people over 80 years from Bama county of Guangxi province

Effect of Liupao tea extract on fecal microbiota in hyperlipidemic mice

Research progress in postharvest pathogenic microbe of sweet cherry and preservative effect of plant essential oil

Application of multiplex polymerase chain reaction in detection of foodborne pathogens

Review of ciguatoxin in marine fish

Research progress in antibacterial properties of tea polyphenols

Research process in the active ingredients in the ink of Marine cephalopod

Research progress in the inhibition of Polyphenoloxidase

Investigation of oil absorption rate for different food during frying

Study on moisture adsorption rate and effective moisture diffusivity in soybean kernels by gravimetric method

Separation and purification of flavonols myricetin, quercetin and kaempferol in cooked Pu- erh tea

Study on the relationship between the changes of integrin and water holding capacity of PSE and normal pork during postmortem

Separation, purification and antioxidant activity of polyphenols from Sanguisorba officinalis

Research of the chemical components and the antioxidant activities of Jinxuan green tea, oolong tea and black tea in summer

A comparative analysis of nutrition components and active ingredient in common and tartary buckwheat

Research of the antioxidant activity of Chrysanthemum Morifolium's extracts with different solvents

Composition and physicochemical properties of Pseudosciaena Crocea viscera peptide

Effect of p H and microemulsion excipients on the stability of resveratrol

Science and Technology of Food Industry

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