Science and Technology of Food Industry 2016 No. 22

Effects of different thawing conditions on the water content of Tan sheep meat

Study on rheological properties of the κ-carrageenan gum and locust bean gum complex

Study on fluorescence spectra mechanism of vitamin C

Study on the mechanism of adsorption of lead ions biosorption by lactic acid bacteria

Effects of drying methods on the retrogradation of rice

Changes in volatile components of grass carp muscle during crisping process

Study on relationship between Ya'an Tibetan tea does not affect people'sleep and the caffeine content

Experimental study on thin layer variable temperature hot air drying of konjac

Influence of different cooking methods on nutritional and sensory quality of beef tenderloin

Study on preparation and emulsification of octenyl- succinyl β-cyclodextrin

Oxidative stability of liposomes during in vitro digestion

Study on browning reaction in hot air drying processing of Lycium barbarum

Study on the characterization and physical property of green tea powder with different particle sizes

Thermal characteristics in low- temperature- phase transition and thermal stability of the protein of squid(Sepiellam aindroni de Rochebrune) muscle

Study on physicochemical properties and digestibility of potato and wheat flour blends

A gas chromatography / mass spectrometry based metabolomics study of the fermentation of sufu

The community structure of eukaryotic microorganisms in nine kinds vegetable fermentation system

Identification of acetic acid bacteria in fermenting agent of Chinese steamed bread and optimization of fermentation conditions

Study on characters of fermented germinated brown rice milk prepared with combination of two lactic acid bacteria

Isolation,purification and identification of protein with cholesterolreducing activity from the supernatant of Lactobacillus reuteri

Study on the optimization and enzyme activity of co- fermentation sufu pr-fermentation with double moulds

The impact of environmental factors on marine bacteria Pseudoalteromonas issachenkonii HZ glycosyltransferase gene expression

Screening high acid- producing and acid- resistant Lactobacillus casei strains

Identification of lactic acid bacteria isolated from fermented dairy Tofu of Horqin Region

Effect of enzymatic hydrolysis on wolfberry fruit juice yield

Purfication and properies of the trypsin inhibitor from flax seeds

Research of solid fermentation technology of Zanthoxylum bungeanum liquor

Isolation,screening and identification of lactic acid bacteria tolerance to heavy metal lead

Optimization of the parameters for fucosidase extraction from Flavobacteriaceae sp. CZ1127 based on response surface methodology

Preparation and properties of amylose / soy lecithin inclusion complex

Optimization of the dense phase carbon dioxide treatments on apple puree

Optimization of extraction technique of flavonoids from Zizyphus jujube cv.Huizao by response surface methodology

The development of the rosa rugosa syrup and its antioxidant and bacteriostatic activity

Study on ultrasonic- microwave synergistic extraction of polysaccharose from Bletilla striata and its antioxidant activity

Effect of gum combination ultra high pressure treatment on the quality of chicken meat products

Optimization of extraction conditions of purple- red pigment from “Heijingang” potato based on Plackett- Burman and response surface method

Optimization of extraction process of Gelidium amansii agar by response surface methodology

Optimization of ultrasonic extraction of polyphenol from guava leaf using response surface methodology

Optimization of cashew nuts protein extraction using response surface methodology

Study the extraction and antioxidant activity of ginger glycoprotein

Optimization of extraction conditions of Chinese chestnut peptides by response surface methodology and its DPPH· scavenging abilities

Effects of plasticizers and emulsifiers on mechanical properties of konjac glucomannan / ethyl cellulose blend films

Effects of soy protein isolation and starch with different addition levels on the formation of heterocyclic aromatic amines in roasted pork

Effect of fatty acid disinfectant on sterilization and quality during storage of apple

Antioxidant activity of Aronia melanocarpa enzyme

Effects of fermented Chaenomeles speciosa juice on lipid metabolism and AMPK / SIRT1 pathway in mouse with non- alcoholic fatty liver disease

The radioprotection of Actinidia kolomikta polyphenols against organism damage by ~(60)Co γ- rays

Study on anti- fatigue effect of compound D- ribose on mice

Analysis and evaluation of nutritional components in different locations of Moringa oleifera

Research progress on thermophilic microorganism chitinase

Research progress of polymer microgel in food emulsion

Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products

Research progress of food authentication technology

Research progress of fish collagen and functional polypeptides from fish collagen

Progress in controlled release for active packaging

Research progress of the structures,properties and modifications of Konjacglucomannan

Determine the Phthalates in the different plastic packaging foods by gas chromatography- mass spectrometry

Analysis of volatile compounds in Cyclocarya paliurus leaves by SPME-GC-MS

Separation and purification of flavonoids from Juniperus sabina L.by high-speed counter-current chromatography

Analysis of aroma components in apple brandy at different distillation stages by HS-SPME/GC-MS

Determination of biogenic amines in aquatic products by modified Qu ECh ERS method and liquid chromatography-mass spectrometry

Determination of tributyltin in seafood based on magnetic molecularly imprinted polymers coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry

Multiplex DPO-PCR for the detection of Vibrio parahaemolyticus and Vibrio cholerae

Nondestructive detection of quality of chilled mutton using hyperspectral imaging technique

Determination of trace pyrraline in food samples using solidphase extraction and high performance liquid chromatography

Determination of glucose,sucrose and fructose in 10 kinds of tropical fruits by ion chromatography

Effect of low and ultralow- temperature freezing on retrogradation properties of waxy rice starch gel

Science and Technology of Food Industry

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