Science and Technology of Food Industry 2015 No. 23

Gene synthesis and expression of Arabidopsis thaliana sucrose synthase At SUS1 in Escherichia coli and application in enzymatic production of rebaudioside A

Research of production technology of GABA- riched Natto chewable tablet

Cloning and sequence analysis of the FZF1 gene concerning sulfur tolerance from Saccharomyces bayanus

Screening of high γ- aminobutyric acid- yield yeast strains of Saccharomyces Cerevisiae and application in brewing of pear wine

Immobilization of laccase from Agaricus bisporus and the degradation of dimethyl phthalate

Influence of alcoholic solid- state fermentation process on bioactive constituents and antioxidant activity from mulberries( Morus nigra L.)

Screening and taming of Lactic acid bacteria in the fermented sugar- free red bean milk

Survey for the compounds of white spots of Sufu and their inhibitory method

Construction of recombinant Bacillus subtilis expressing glutamate decarboxylase and the optimization of fermentation conditions

Synthesis of AI-2 in vitro and effect of AI-2 on bacteriocin synthesis of Lactobacillus plantarum KLDS1.0391

Effect of different concentrations of[Bmim][PF6]on the microbial activity of Saccharomyces cerevisiae

Optimization of extraction conditions and investigation of antioxidant activity of polysaccharides from purple yam

Optimization of fermentation process for Koumiss inhibitory effect on Salmonella by response surface methodology

Optimization of ultrasonic assisted marinated process for sturgeon fillet

Study on microwave extraction technology and antioxidant activity of Pine needle polysaccharose

Optimization of medium for bacterial cellulose fermentation with pomace by response surface methodology and property studies of the product

Development of composite nutrition powder of germinated tartary buckwheat and peanut protein

Study on the microwave extraction technology of flavonoids from Exochorda racemosa and the antioxidant evaluation

Optimization on liquid- state fermentation process of composite peptides from soybean and corn proteins

Study on the processing of diced pineapple jam

Optimization of fermentation conditions for exopolysaccharide EPS- PⅡby marine bacterium Pseudoalteromonas issachenkonii

Optimization of ultrasonic- assisted extraction technology of essential compounds from Toona sinensis leaves

Study on optimization of culture medium for xylanase production by Streptomyces althioticus LMZM using response surface methodology with corncob

Study on the effect of anti damage in strawberry with the anti- vibration package

Determination and safety evaluation of heavy metals content in M.albus from Sichuan Province

Food safety risk related to food emulsifiers

Fast discriminating the adulteration of minced mutton with near infrared spectroscopy based on support vector machine

Determination of gingerol in ginger oil extracted by the super critical CO2

Study on the optimization of PCR detection conditions for pathogen isolated from the postharvest blueberry surface

Determination of lead in tea by plating mercury anodic stripping voltammetry

Identification of dominated spoilage organisms and quality changes in lightly salted Mylopharyngodon piceus during processing and storage

Effects of frozen storage on the quality of green plum at different processed form

Effect of 1- MCP treatment on quality of fresh- cut sage

Effect of low- dose irradiation on quality of fresh walnuts during shelf life at cold storage

Impact of heat shock treatment on cucumber cell wall composition and cell wall hydrolase activity

Effect of blanching on peroxidase activity and the qualities of quick- frozen apple cubes

Effect of Xinjiang fermented camel milk on serum amino acid metabolism in diabetic rats

Antioxidant and antitumor activities of polyphenol compounds from sugarcane top

Study on antihypertensive effect of the rice bran protein ACE inhibitory peptides on rats

Exploration of elaidic acid and trans- vaccenic acid on inflammation of human umbilical vein endothelial cells

Study on nutritional components of Camellia chekiangoleosa flowers and value evaluation of amino acid

Evaluation of immune function of fermented liquor of mycelium of Hirsutella sinensis

Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation

Research progress in separation,enrichment and DNA extraction of foodborne pathogens based on molecular biological technology

Research and application progress in anti- hypoxia activity of Rhodiola

Research of progress in thermal gelation mechanisms of surimi products

Alteration in structure of peanut allergens caused by processing and its impact on properties

Induced factors,effects and mitigation measures of stress response of fish during transportation

Comparative analysis of Fructooligosaccharide detection and analysis of the pros and cons

LF- NMR analysis of the relationship between the water holding capacity and color change of meat emulsified gel during storage

Analysis moisture diffusion characteristics of paddy drying parameters based Logarithmic model equation

Study on the antioxidant and inhibiting non-enzyme glycation activities of crude flavonoids from wheat germ in vitro

Studies on the viscosity characteristics of four modified starch and xanthan gum,konjac gum complex

Bioconcentration characteristics of Cadmium( Ⅱ) by Boletus edulis

Study on effects of ozone detoxification on different initial content of AFTB1 in paddy

Study on antioxidative effect of total flavonoids from Illicium verum

Variation and regression analysis in automated production lines of Sichuan black bud tea

A comparison of several in vitro evaluation methods of lactobacillus cell- free extract antioxidant activity

Effect of heat treatment methods on the quality of oat beverage

Selection of sensory quality evaluation indexs of duck blood tofu

Science and Technology of Food Industry

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