Science and Technology of Food Industry 2013 No. 22

Kinetics of quality change of peeled shrimp (Litopenaeus vannamei) by utral-high pressure

Influence of different initial pH and heating time on characteristic of the porcine bone protein hydrolysate Maillard products

Study on effect of ice-salt pretreatment on shelling of penaeus vannamei

Study on viscosity properties of polysaccharide from okra

Study on preparaton of the novel magnetic nanoparticles and their application to lysozyme adsorption

Study on synergistic effect of polyphenols and an Auricularia auricular polysaccharides combination on antioxidant activity

Study on antioxidant activity of peptide fractions from seabuckthorm seed enzymatic hydrolysates

Production of single cell protein using waste citrus peel

Breeding of Aspergillus Oryzae Strain for Producing Fructosyltransferase

Optimization of xylo-oligosaccharides production by xylanase hydrolysis with bamboo wastes in processing

Study on optimization of preparation of ACE-inhibitory peptides from Mactra veneriformis flesh residue

Hypoglycemic effect of sea cucumber saponins on spontaneous diabetic mice

Optimization of activation condition of prothrombin from horse blood by using response surface methodology

Investigation on the characteristics of goat milk lipase

Study on enzymatic characteristics of hyaluronidase from bovine testicular

IGS2 and RAPD analysis of Hypsizygus marmoreus strains

Optimization of the method for screening of α-amylase inhibitors by response surface methodology

Study on the enzymatic preparing of low calorie functional oil

Study on solid-state fermentation of pig bone extract by single and double Aspergillus

Study on preparation technology of barley beverage with thermostable amylase

Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii

Study on the separation of lipoxygenase by macroporous adsorption resin

Optimization of extraction of polysaccharide from Cordyceps sobolifera

Optimization of compound amino acid in cottonseed meal chelated Iron (Ⅱ) preparation via response surface methodology

Effects of pre-cooking on braised Sansui duck quality

Study on optimization of chitin extraction by protease from shrimp shell

Effect of peracetic acid on surface activity of soy protein

Influences of soaked water volume on physicochemical properties of Shuidouchi

Optimization of color-protecting for the drying process of Dabie Mountains Gastrodia elata by Uniform design

Optimization of the extracting technology of the pectin from the Tarocco blood orange peel with microwave method by response surface analysis

Optimization of microwave-assisted extracting oleanolic acid and ursolic acid from loquat flowers

Effect of wheat fiber and compound emulsifier on the stability of peanut butter

Study on the compound tenderizing technology for rejected layer

Optimization of extraction conditions for protein from pine pollen

Optimization of preparation for double-coated probiotic microcapsules

Study on the extraction technology of leaf protein from discarded broccoli stems and leaves

Preparation of chitosan-PE antimicrobial bi-layer films and antibacterial activity

Optimization of bacteriostasis of common preservatives for spoilage bacteria in Capsicum Chinese sauce

Influences of food sour agents, sweeteners, and tthickeners on the stability of anthocyanin of Cinnamomum burmannii fruit

Study on optimization of encapsulation of paprika red in niosomes by response surface methodology

Study on stability of the yellow pigment from a new marine actinomycete and 16S rDNA analysis of the strain

Quality changes of cucumber juice fish balls during refrigerating storage

Study on the vacuum microwave drying characteristics and dynamics of okra

Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root

Effect of oxidation state on volatile compounds in yak beef liver storage at low temperature

Effects of frozen storage on protein denaturation and structure of Argopecten irradiams muscle

Preliminary study on cell wall degrading enzyme producing conditions and pathogenic mechanism of Penicillium

Study on biodegradable polylactic acid film on preservation of Flammulina Velutipes

Primary study on the antitumor effect of glycosaminoglycan extracted from Pinctada martensii Dunder

Mutation breeding of high yield intracellular polysaccharide of Agaricus blazei and the evaluation of preliminary safety

Study on effect of the total flavonoids from Gnaphlium affine D.C. on metabolism of glucose and lipids in diabetic mice

Study on anti-fatigue effect of Spirulina polysaccharide

Research progress in biological activity of p-synephrine in cirus fruits

Research progress in detection of Bacillus cereus based on PCR method

Research progress in immobilized lipase technology

Analytical methods of heterocyclic aromatic amines in foods

Research progress in detection methods of phthalates in food

Review of application of ultraviolet-C on fresh-keeping of fruit, vegetable and mushroom

Research progress in probiotics for the prevention and treament of Clostridium difficile-associated diarrhoea

Research progress in intramuscular fat cell growth and regulation factors

Research progress in nutritional evaluation, storage and processing of Cololabis saira and comprehensive utilization of its processing by-products

Research progress in starch and hydrocolloid blending in food

Research progress in multi-element composition and stable-isotope ratio in tracing origin of honey

Research progress in effect of 1-deoxynojirimycin on glucolipid metabolism

Research progress in the tumor suppression mechanisms of marine polyunsaturated fatty acids DHA

Research progress in emulsification/internal gelation technology for the preparation of alginate microcapsules

Analysis of evaluation indices of food science & technology SCI journals and the show of Chinese scholars

Important volatile aroma compounds in the liquor made from highland barley in northwest China

Comparison of methods in determination of polysaccharide in Gracilaria lemaneiformis

Determination of intracellular Acetyl-CoA in L.bulgaricus by HPLC

Analysis of aroma components of Ya' and Xue's pear vinegars using electronic nose

Optimization of the extraction process followed by capillary zone electrophoresis for the simultaneous determination of oleanolic acid and ursolic acid in Celastrus orbiculatus Thunb.

Detection of biogenic amines of traditional soybean products using high performance liquid chromatography-mass spectrometry/mass spectrometry

Study on preparation and properties of hydroxypropyl maltodextrin

Effects of defatting process on volatile compounds in yak beef stock

Study on auto-oxidation and anti-oxidation ability of peony seed oil

Study on the inhibition of kaempferol on α-amylase

Study on the mechanical texture and evaluation methods of blanching okra

Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root

Science and Technology of Food Industry

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