Science and Technology of Food Industry 2014 No. 23

Study on the correlation among appearance quality, nutritional quality and sensory evaluation of hybrid citrus varieties in Hunan

Rheological properties of enzymatic hydrolysis of chicken soup

Effects of different thawing methods on water-holding capacity of chicken

Antioxidant activities in vitro of polysaccharide from Albatrellus caeruleoporus

Identification and controlling of producing membrane strains isolated from bagged deterioration vinegar

Effect of superfine grinding of Lotus nut on the release rates of active ingredients

Study on hypeilipidemia- regulating effects of α-Amylase inhibitor extracted from white bean

Optimization of cellulase- assisted extraction of sugarbeet boot pomace crude polysaccharides, compositions and antibacterial activity

Study on principal active component and antioxidant capacity between tissue culture and transplanting plantlet of Fujian Anoectochilus Roxburghii

Study of the emulsibility in the mixed system between myofibrillar protein and soy protein isolates

Identification on endophytic bacterial strain CICC 10707 isolated from Paracel Islands wild Noni ( Morinda citrifolia L.) seeds

Change of the chemical properties of the potato starch hydrolyzed by protease

Study on freeze- drying protective agents formula of Lactobacillus acidophilus NX2-6

Preparation and properties of cross- linked enzyme aggregates ( CLEAs) of β-galactosidase from Kluyveromyces lactis

Study on biofilm- forming ability and influence factors of various Vibrio parahaemolyticus strains

Different effects of heat treatment and pressure on soybean milk trypsin inhibitors

Breeding thermo- tolerant strains of Lentinula edodes by UV mutagenesis

Optimization fermentation technology of Morchella esculenta fortified rice wine

Study on saccharification and transglycosylation technics of isomalto-oligosaccharide from indica rice starch by enzyme method

Optimization of soluble expression of recombinant Paenibacillus spβ- glucosidase in Escherichia coli

Isolation and identification of Aeromonas from Schizothorax prenanti fish gut

Effect of Lactobacillus plantarum inoculated fermentation on the quality of kimchi

Preparation and properties of precast beverage powder ( PBP) from compound cereals by saccharifying enzymatic hydrolytic process

Optimization of enzymatic hydrolysis conditions for casein by response surface methodology

Technological conditions optimization for GABA enrichment of germinated brown rice using Pulse light and salt stress method

Application research of fat substitute using modified lotus root starch, polydextrose and maltodextrin for making Danish bread

Effects of different extraction technologies on the extraction yield for Ledum Ursolic acid

Study on processing technology of flavor yeast extract with Candida utilis

Process optimization of surfactant assisted enzyme extraction of Astragalus flavonoids

Study on aqueous two- phase extraction of protease from Monopterus albus

Study on technology conditions of anti-browning in banana peel blanching process

Study on processing technology of Huaiyang Kunti

Study on processing of glutamic acid chelating calcium preparation using eggshell

Extraction process on antibacterial ingredients of feral Artemisia argyi

Research of extraction and antioxidant activity in vitro of polyphenols from pine nut coat

The process optimization and performance comparisons of insoluble dietary fiber extracted from Zizania latifolia

Study on extraction of total flavonoids from pomegranate leaf by surfactant

Determination of jujuboside A and B in Zizyphi Spinosi Semen harvested from different places by using HPLC-ELSD combined with ASE

Chemometrics approach applied to GC date for determination of cottonseed oil in rice bran oil

Flavor characteristics and consumer preference for the commercial aged Cheddar cheese

Detection of estrogens in animal products by DSPE- LC- MS / MS

Determination of allicin in garlic by HPLC

Study on the rapid detection of volatile metabolite spectrums of3 kinds of food- borne pathogens

Establishment of polymerase chain reaction detection method for red sea bream iridovirus

Analysis of chemical and aroma components of three types of Guangdong Fenghuangdancong oolong tea

Determination of eight metal elements in safflower seed and safflower meal by FAAS method

Research and application of multi sensor data fusion technology in the electronic tongue

Effect of tea polyphenols on trichiutus haumela during frozen storage

Effect of different treatment time of 1- MCP on texture of Fuji apple fruit at room temperature

Ozone ice and electrolyzed water ice treats pomfret to extend the shelf life of pomfret

Effect of different package methods on quality changes of Qula during storage

Effect of postharvest ASM treatment on ascorbate- glutathione cycle in apple fruit

Color changes of ready- to- eat raw tuna fillets at different cold storage temperatures

Silkworm pupa protein-based enteral formula for improving metabolic characteristic in streptozotocin-induced Type 2 Diabetic mice

Analysis of liver and heart quality and active substances from fattening milk male calfs

Research of proliferation effect for bone marrow cells and cancer cells cultured in vitro with CEJSNC

Influence of cooking methods on the quality of celery and tomato

Effect of lactic acid bacterially synthesized Se (0) nanoparticles on oxidation resistance in mice

Study on deep-fried bread stick

Research progress in protein and biological active peptides from the wastes of aquatic products processing

Research progress in interaction between protein hydrolysates and different components of food

Applications of micro/nano-encapsulation technology on improving the solubility and stability of astaxanthin

Advances in research of nutritive ingredients and bioactivities of camel milk

Research progress of microalgae of Ca2+ signal transduction in response to low temperature

Research progress in the interaction between proteins and polysaccharides at the interface

Analysis of volatiles in Megalobrama amnblycephala by different processing methods

Effects of carvacrol on Escherichia coli and Staphylococcus aureus membrane

Research of the emulsification properties of Artemisia sphaerocephala Krasch polysaccharide

The influence of physicochemical and emulsifying properties induced by hydroxyl radical-stressed soybean protein isolate

Interaction between picric acid and bovine serum albumin by fluorescence spectrometry

Protective effects of torularhodin on oxidative injured PC12 cell

Effects of TGase and high pressure processing treatment on the quality of myofibrillar protein gel

Comprehensive evaluation on fruit quality of peach cultivars in greenhouse based on principal component analysis

Optimization of enzyme- assisted extraction of Osmanthus fragrans leaves polysaccharides and antioxidant activity

Research of fermentation conditions of compound hawthorn fruit vinegar

Science and Technology of Food Industry

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