Science and Technology of Food Industry 2013 No. 23

Phylogeny and characterization of bacterial strains producing cold-active amylase from sediments of the bottom layer of the Glacier No.1 in the Tianshan Mountains

Purification and enzymatic properties of Auricularia auricula tyrosinase

The analysis of fermentation process of 5 kinds of vegetables and the studies on the probiotic properties of lactic acid bacteria (LAB)

Optimization of the preparation of konjac oligo-glucomannan in semi-drying enzymatic hydrolysis method and its antioxidant capacity

Effect of preparation process and drying process on cyclodextrin-menthol inclusion complex

Research of frog antioxidant peptide and the activity of gastrointestinal digestion

The preparation of bioactive peptides by fermentation and the hydrolyzates determination

Optimization of the processing of wax gourd duck pot by response surface method

Optimization of extraction conditions of soluble flavonoids from Pteridium aquilinum var.latiusculum based on RSM

Extraction and decolorization of silkworm faeces pectin

Optimization of xiangyuan (C.wilsonii Tanaka) pectin extraction via response surface method

Optimization of the preparation technology of digestion resistance corn starch citrate

Optimization of the extraction technology of the triterpenoid from inonotus hispidus by response surface

Study on adsorption and separation of gentamicin by macroporous weakly acidic ion exchange resin

Optimization process of spiced anchovies by response surface methodology

Optimization of soybean pretreatment for tartary buckwheat natto sauce production

The critical point control in the production process of blackberry fruit juice beverage

Study on the extraction of total flavonoids from China-hemp leaves

Extraction of xanthocera seeds oil by the method of ultrasound and aqueous enzymatic and fatty acid evaluation

Conditions optimization of inner ebullition of polysaccharides from Radix Notoginseng by response surface methodology

Research of the freeze drying curve of the instant tea freeze drying

Study on microwave-vacuum drying of Lycium barbarum polysaccharide extracts and analysis of its quality

Study on the processing technology for compound beverage of Auricularia auricular and Red jujube

Optimization of enzymatic hydrolysis process to prepare coix kernel juice

Study on implementation evaluation of standard for restricting commodity excessive package

Influence of edible gums on the functional properties of pork myofibrillar protein

Study on stability of gel which mixes konjac glucomannan with carboxymethyl starch

Probability estimate modeling of risk assessment on dietary exposure to biogenic amines via cheeses in China

Uncertainty evaluation for determining concentration of Sulfur Dioxide Residue in Peeled Shredded Squid by no mercury salt colorimetry

Determination of enzymatic activity during endo-β-1, 3-glucanase screening and purification processes using quantitative thin layer chromatography

Study on the folic acid enzyme linked immunosorbent assay kit for rapid detection

HPLC determination of ergothioneine in mushrooms of different species

Application of edible coating and acidic treatment for improving the storage stability of Agaricus bisporus

Effect of different season and transport time on broiler stress and meat quality

Influence of bamboo leaf antioxidants combined with atmosphere packaging on the preservation quality of fish-ball

Influence of the different packing ways on texture quality of blueberry with logistics and shelf life

Study on the inhibition and preservation of new chitosan hydrogel in Navel orange

Effects of immune function of RNA and its hydrolysates from okara

Determination of fatty acids composition in fermented whole egg yolk

Nutritional components analysis and quality evaluation of different muscle parts of bigeye tuna

Fermentation period and soaked water volume influences on physicochemical properties and in vitro anticancer effect of Shuidouchi

Research progress in Ziziphus Jujube Polysaccharides

Research progress in the bread aging mechanism and analysis techniques

Advances on the modification of wheat gluten for increasing its emulsifying properties

Research progress in walnut allergens and its detection methods

Research progress in health function and medicinal value of nutrient composition for tillered-onion

Review on the progress in authentication technology of protein powder and milk powder

Research progress in detection techniques of pesticide residues in citrus fruits

Trends in the determination of trace acrylamide in food products

Research progress in protein oxidation in muscle foods

Research prospects of Phytochemicals and its health effect

Pumpkin nutrition and health value analysis and product development

News&Trends

Sorption isotherms and thermodynamic properties of fried banana chips

Enzymatic preparation of antioxidant peptides from rice protein and identification of antioxidant peptides

Studying on influencing factors of human origin lactic acid bacteria for cholesterol-lowering in vitro

Effect of extracting technology on aromatic composition and organoleptic quality of rabdosia rubescens extract

Antibacterial and anti-inflammatory effect of L.macranthoides Hand-Mazz's alabastrum

ZHE JIANG NHU COMPANY LTD.

A comparison of SDE and HS-SPME pretreatment for analysis of volatile compounds in natural pickled wax gourd

Study on the antioxidant activity in vitro of exopolysaccharide from fermentation liquid of Ganoderma applanatum

Effect of heating on quality properties of soybean oil

Effect of vacuum-steam thawing on the quality of tuna

Effect of alcohol solvents on color formation and antioxidant activity of Xyl-Glycine Maillard reaction system

Construction of growth kinetics model of Staphylococcus aureus in dumplings fillers

Science and Technology of Food Industry

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