Science and Technology of Food Industry 2012 No. 22

Effect of soybean protein properties on its fibrosis products by high moisture extrusion

Study on extraction kinetics of α-amylase using reversed micelles

Study on the adsorption kinetics of organic acids and total flavonoids in hawthorn fruit juice

Research of purification and antioxidant activity of flavonoids from seed shell of Juglans mandshurica

Study on antioxidant activity of different varieties sweet potato juice

Research of the relationship between protein degradation's laws and antioxidant activity of Pinctada martensii

Research of effect and mechanism of infusion color of green tea by adding PVPP

Study on extraction, identification and antioxidant activity of melanin of sunflower seed shell

Study on the change of glycosides in pile-fermentation samples and raw, ripe of Pu-erh tea

Study on the sustained-release profile of nano selenium chitosan composite

Changes of volatile composition during fumigating process of Liangzhou fumigated vinegar

Study on effect of γ irradiation on quality of Fuzhuan brick-tea

Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma

Texture properties of high acyl gellan and κ-carrageenan mixed gels

Analysis of volatile aroma components in steamed wheat by SPME

Study on the purification, separation and functions of polyphenol extractions by ultrahigh pressure from pomegranate peel

Comparative analysis of aroma components in chardonnay, kushui rose and their mixed fermentation wine

Proteomic analysis on the antagonism of Saccharomyces Cerevisiae

High voltage pulsed discharge plasma on the coordinated reaction for chitosan-Fe (Ⅲ) and structure characterization

Effect of 6 polysaccharides extracted from the northwest region plants on moisture and pH in cigarette mainstream smoke

Study on condition optimization of conjugated linoleic acid bioconversion by Lactobacillus plantarum ZS2058

Study on structure and properties of bacterial cellulose produced by trickling fermentation

Study on the key glycometabolism of Lactobacillus delbrueckii subsp.Bulgaricus

Application of response surface methodology to optimize the spore production of B.mucilaginosus GM1

Diversity analysis of lactic acid bacteria isolated from the traditional fermented milk

Study on characterization of a recombinant peroxidase A4-Prx and its ZEN detoxification in DDGS

Study on the properties detection of residues from saccharification in corn starch syrup by enzymatic process

Effect of wheat gluten protein hydrolysates on the propagation and fermentation performance of brewer's yeast

Study on preparation of tobacco flavors from Sophora japonica L.by biological methods

Study on the optimum fermentation conditions of Aspergillus niger C-15 for the production of naringinase

Main chemical compositions analysis of Auricularia auricula germanium riched

Optimization of the proliferative condition of Tibetan mushroom

Study on breeding of high erythritol producing strain and fermentation condition

Study on cholinesterase preservation method of screening and immobilized

Optimization of expression conditions of recombinant human-source matrix metalloproteinase 2 hemopexin-like C-terminal domain

Purification technology of polyphenol from Korean pine cone lamella with macroporous resins and research of their antioxidant ability

Research of influence of pile-fermentation on the qualities of Fu-zhuan Dark Tea

Optimization of grass carp surimi-based products processing by response surface method

Study on the process of preparation of green peppers of Chinese style fast food of cold chain

Study on optimization of solvent extraction of β-sitosterol from Phyllostachys pubescens bamboo shoot head using response surface analysis

Research of different extraction process of paeoniflorin from root bark of Paeonia delavayi var.lutea

Purification and identification of monolauroyl fructose

Preparation of cross-linked and esterified cassava dextrin and its application in power oil microcapsules

Enzymatic optimization and antioxidant activities of peptides from swine testis

Study on membrane separation debittering process of the Pleurotus eryngii enzymolysis liquid

Optimization of extraction technology and scavenging activity to free radicals of polysaccharides from Natural Boletus

Study on the purification technology of medicinal fulvic acid

Study on the process of SanGen Decoction

Study on blackberry seed oil extraction technology by soxhlet methods

Optimization of maillard reaction condition for hydrolysates from distiller's grains

Study on optimizing conditions for anthocyanins extraction from Camellia ptilophylla chang

Optimization of extracting process of waxes from cold-break apple peel by supercritical CO2 and analysis of the composition

Study on fermentation process of acetic acid from banana and its clarification effect

Optimization of carotenoids extracting technology in Marigold by response surface methodology

Research of optimization of preparation technology of sodium copper chlorophyllin from bamboo leaves

Optimization of culture medium for γ-decalactone production by Yarrowia sp.using Taguchi design

Changes of the quality of pure butter under different package conditions

Effect of antioxidants on lipid oxidation in pressure-processed chicken breakfast sausage

Separation and identification the pathogens of browning rotten disease of pomegranate during storage and effect of different physical and chemical factors on its reproduction

Effect of different out-store tests after ice-temperature preservation on quality of Green Asparagus

Research of resistance of grape fruits induced by antagonistic yeast under normal temperature

Research of the prediction of sauce chicken shelf life

Changes of colour of red muscle in crisp grass carp (Ctenopharyngodon idellus C.et V) fillet during refrigeration process

Effect of modified atmosphere packaging (MAP) on the quality of greengrocery during the cold storage

Inhibition effect of exogenous ethylene on potato sprouting

Study on the antioxidation effect of Asparagus extracts

Influence of jujube polysaccharide on blood glucose and serum insulin of mice

Antioxidant activities in vivo of the extract from Patrinia

Cholesterol-lowering effect of soybean oligopeptides

Application of green analysis and testing technique in food analytical chemistry

Application of calcium carbide in agricultural products and safety evaluation

Enlightenment of oversea research methods of food safety for domestic detecting technologies of food

Research progress in specific spoilage organisms and quorum sensing in chilled meat

Research progress in melanosis mechanism of shrimp products induced by phenoloxiade and the use of anti-melanosis techniques during preservation

Research advance of soy peptide and its application in food industry

Research progress in carbohydrates quality control of raw milk and milk products

Detection technique of bacteriocin from lactic acid bacteria and research advance in separation and purification technology

Study on the synthesis and current situation of L-ascorbic acid esters derivatives

Application of pulsed electric fields in fruit and vegetable juice processing

Research progress in application of castor and its derivative products in the food field

Mechanism and application progress of high-pressure-shift-freezing in food preservation

Study on relationship between the structure and bioactivity of milk-derived antihypertension peptides and antioxidant peptides

Suggestion on unifying our functional food supervision

Extraction methods and chromatographic analysis of Dicranostigma leptopodum alkaloids

Determination of 2-aminobenzimidazole, carbendazim, triabendazole, thiophanate-methyl in concentrated fruit juice by LC-MS/MS

Meat species authenticity identification by loop-mediated isothermal amplification assay in beef and mutton

Optimization of derivatization conditions for the determination of 1-deoxynojirimycin by response surface methodology

Determination of acrylamide concentrations in fried chicken by HPLC

Study on determination of total chitooligosaccharides by Imoto olorimetry

Study on degradation of pesticide residues in eight kinds of vegetables by ozone

Determination of ethephon residues in maize samples by headspace gas chromatography

Determination of glutathione in edible marine algae using OPA fluorescence derivatizing method

Determination of a-solanine in drinking water by flow-injection chemiluminescence system of luminol and potassium ferricyanide

Study on quality properties of seven kinds of salt-baked chicken wings

Fluorescence spectroscopy of the reaction system between amino acid and malondialdehyde

Research of the influence of tea on the properties of Tilapia fillet by low-salt pickling

Science and Technology of Food Industry

Export File

Citation

Format

Content