Science and Technology of Food Industry 2016 No. 23

Technological conditions,antioxidant activities in vitro and cell viability of the proanthocyanidins extracted from seabuckthorn( Hippophae rhamnoides L.) seed residues

Optimization of fermentation conditions for nattokinase production in solid-state fermentation by Bacillus subtilis natto using peanut meal as substrate

Optimization of fermentation conditions for soluble extracellular polysaccharide production by Alcaligenes Faecalis AF 01

Isolation of polysaccharide from sweet corncob using isopropyl alcohol-ammonium sulfate aqueous two-phase system

Optimization for parameters of indica rice resistant starch of type RS_3 prepared by ultrasonicauxiliary and dualenzyme method

Extraction of the antifreeze proteins from Antarctic Krill( Euphausia superba) by specific affinity adsorption

Development of nutrition sweet potato leaves powder

Study on the extraction of wheat germ protein by subcritical water and its functional properties

Absorption and desorption behaviour of the total flavones from Glycyrrhiza residues on macroporous adsorption resins

Preparation and analysis of aroma components of purple sweet potato-kiwi composite wine

Optimization of inflatable and cold processing of pear pulp

Optimization of high hydrostatic pressure sterilization on seabuckthorn puree & polyphenols retention

Study of the modification of millet bran dietary fiber with the method of ultrasonic-microwave cooperated with enzyme and the optimization of process

Preparation and properties analysis of Lonicera wine residue antioxidant dietary fiber yogurt

Study on the preparation of antioxidant peptides by enzymatic hydrolysis of letinous edodes stalk protein

Extraction of alcohol soluble protein from beer grains by ethanol extraction

Study on the technology for preparation of Xuanwei ham and Boletus edulis in Yunnan flavoring base

Optimization of fermentation technology of citrus sinensis osbeck fruit wine of Fengjie

Softening effects of sodium salts on the candied black soybean

Study on quality evaluation of boiling resistant noodle

Optimization for effect of soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch on brittleness of fried glutinous rice balls with sesame reheated by microwave using response surface

Effects of span-80 on the properties of konjac glucomannan-zein blend films

Strawberry quality prediction based on dielectric spectrum technology combining with genetic algorithm

Comparison analysis of volatile flavor constituents in lamb stew of bread between traditional cooking and flexible packaging

Comparative study on the infrared fingerprint of nitraria tangutorum bobr.based on the methods of sequential analysis of dual-indexes and cluster analysis

Study on the extract of fish oil from Decapterus Maruadsi by low-temperature continuous phase transition and analysis on fatty acid composition

Analysis of salbutamol sulfate and ractopamine hydrochloride with ultrasonic assisted in-situ ionic liquid dispersive liquid phase microextraction and HPLC

Comparison of odor-active components of two different odor type ‘Black Tea'based on HS-SPME / GC-O-MS

Study on the dynamic mechanical behaviors of egg using fluid-structure coupling approach

Simultaneous determination of niclosamide in aquatic products by QuEChERS / liquid chromatography-tandem mass spectrometry

~1H-NMR analysis of fatty acid composition of commercially available butter

Research of antioxidative activity and determination of active ingredients in Moringa oleifera Lam leaves

Evaluation of immersion using warm water on the removal of off-flavor from raw pork and its weight loss

Effect of tea polyphenols combining with packaging on quality of weever in cold chain logistics

Hypoglycemic effect of the compound of burdock,mulberry leaf and ganoderma lucidum on diabetic rats

Effect of ultrafine grinding on hypoglycemic and hypolipidemic functional properties in vitro of dietary fiber from pine residue

Effect of pot-stewed on physical and chemical properties and nutrient contents in goose

Analysis and characterization of the fatty acids and free amino acids from silkworm and tussah pupa

Analysis on the nutritional characters and comprehensive evaluation of 16 chestnut germplasm resources

Progress of performance optimization and classification in the quick-freezing equipment

Research progress in hapten molecule design and immunogen synthesis and antibody characteristics of aflatoxin B_1

Research progress of quorum sensing phenomenon in microorganisms co-culture system

Research progress of the esterification and degradability of γ-poly glutamic acid as a new kind of food packaging material

Research progress of botanical fungicides against tomato late blight

Research progress of the medicinal function components and utilization of Antrodia cinnamomea

Signification and identification of food-derived bioactive peptides fingerprint

Preparation of food grade isopropyl myristate microemulsion

Degradation mechanism of lycopene in the model systems of red grapefruit juice

Effect of gallic acid on constructure and gel properties of pork myofibrillar protein under oxidation conditions

Effect of different drying time on the relationship between water distribution and quality of dried pork slices

Ultrafiltration and membrane fouling analysis for the separation of soybean whey protein

Effects of soybean lecithin on the oxidation stability of super olein

Comparison of yak meat quality with different water-holding capacity and analysis for characteristics of myofibrillar protein isolate gel

Changes in anthocyanin components of blueberry during ripening process

Effect of fluidized bed drying on the additional crackle ratio increment and microstructure of paddy rice

Study on extraction and purification of C-phycocyanin in Synechococcus sp.PCC 7002

Science and Technology of Food Industry

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