Science and Technology of Food Industry 2013 No. 24

Analysis of rheological properties of boiled grape juice associated with musalais process

Study on the suitable small MW of peptides hydrolyzed from wheat gluten catalysed by protease

Study on heat pump drying characteristics of yellowfin tuna (Thunnus albacores) skin

Inhibitory effects of 20 species of Sichuan authentic herbal medicine on mycelial growth of Botrytis cinerea

Study on the production of Enteromorpha prolifera bio-organic fertilizer and its effect on the quality of Cherry Radish

Correlation analysis between chemical components and sensory quality of coffee

Flocculating effect of seven kinds of flocculants on Monoraphidium sp.

Study on purification of defatted rice bran antioxidant peptide

Authoritative release

Effect of beeswax on properties of soybean-protein-isolate/carboxymethyl cellulase composite materials

Study on inhibition effects of propolis extract from Volvariella volvacea and contaminative microorganisms

Food tracking

Optimization of fermentation medium for curdlan by response surface methodology

Effect of transglutaminase on the quality of stirred yoghurt

Study on the preparation and the effect of pH of soy protein isolate-phospholipid complex emulsion system

Overseas aspect

Study on the aroma components of Pu-erh ripe teas fermented by adding exogenous carbon source

Optimization of fermentation medium for protease production by Stenotrophomonas maltophilia using response surface methodology

Mutation and selection of high fermentation rate of D-lactic acid producing strain by atmospheric and room temperature plasmas

Study on isolation and identification of protease-producing marine bacteria and optimization of fermentation medium

Isolation, purification and identification of dominant lactic acid bacteria from traditional fish sauce

Optimization of conditions of nitrite reductase production in Pediococcus pentosaceus from salted fish

Study on processing technology of fish scale angiotensin-I converting enzyme inhibitory peptides

Effect of different starter rate on content of bioactive ingredient in fermented mulberry-leaf tea

Study on optimization of enzymatic extraction of polysaccharide from base of Flammulina velutipes stipe using response surface methodology

Study on gene cloning, expression and enzymatic characterization of a high maltose-producing alpha-amylase from Thermobifida fusca

Optimizing the vacuum brining parameters of pork by response surface methodology

Optimization of Maillard reaction condition for squid viscera hydrolysate and changes of amino acids component before and after reaction

Study on the deproteinization method for Opuntia dillenii Haw. crude polysaccharides

Preparation and properties of soluble dietary fiber by water bath and ultrasound from apple pomace

Purification of pigment from Brassica oleracea L. var. botrytis L. by macroporous resin

Optimum extracting technology of totals flavonoids for Ixeris chinensis and the effect of drying methods on extraction rate

Optimization of the extraction of total flavonoid from broad bean skin by microwave-assisted

Study on comparison of extraction methods on fish oil from the viscera of silver carp

Preparation and structure characterization of whey polypeptide chelating calcium

Research of the effect of different sterilization ways on quality of spiced goose meat

Research of extraction procedure for Pueraria-Yuqi capsule ingredients

Effect of the different process conditions on the main components content of instant Pu'er tea

Study on the inclusion behavior between LR-CD and nystatin

Optimization of extraction process of polyphenols from Brassica campestris L. var. purpurea Baileysh waste by ultrasonic-water

Optimization of extraction of polyphenols from grape seeds by response surface methodology

Study on the effect of heat treatment on structural properties of Haliotis discus

Study on microwave assisted extraction of polyphenols from guava

Study on optimization of the extraction of total flavonoids from date seeds by response surface methodology

Mutagenic breeding of the high-yield Monacolin k strains of Monascus sp. and process optimization its submerged fermentation

Study on optimization of olive oil drinking liquid homogenizing conditions by response surface method

Optimization ultrasonic extraction of total alkaloids from Xinjiang black mulberry leafs based on orthogonal design

Preparation process optimization and characterization of liposomes for loading polypeptide from Chlamys farreri

Study on high pressure (HP) treatments on Pectin methylesterase (PME) activity in strawberry beverage

Experimental study on performance parameters of conical Canavalia cracker

Synthesis and antibacterial activity of ethyl N-[1-oxo-2, 4-hexadien-1-yl]-L-phenylalaninate

Effect of carrageenan on the quality of pork jerky

Effect of microwave combined antibrowning reagent treatment on the color of green prickleyashes during natural drying

Effect of different final temperature on vacuum cooled fresh beef's quality

Effect of exogenous salicylic acid on anti-chilling-injury of postharvest apricot fruit

Effect of BHA on the quality of dried product of Acetes Chinensis during accelerated oxidation process

Effects of high levels of DHA/EPA fish oil triglyceride type on the lipid metabolism in fatty liver rats

Antidiabetic effect of Lactobacillus rhamnosus in high-fat-fed and streptozotocin-induced type Ⅱ diabetic mice

Taste characters and hedonic study of three popular lychees (Litchi chinensis Sonn.) in Shenzhen

Evaluation of the antioxidant and anti-fatigue effect of soy oligopeptide

Research progress in epigenetic regulation of resveratrol in grape

Advance on sample pretreatment and analysis of DEHP in food samples

Research progress in toxicity and detoxification of deoxynivalenol

Major mycotoxinsin the citrus fruits and development of detection methods

Research progress in the nutrition, flavor and functional properties of Chinese soft-shelled turtle (Trionyx sinensis)

Preparation of immunoaffinity column and advances in application of mycotoxin analysis

Influence factors of ultrasonic-assisted extraction process of tea polyphenols

Compositor

News&Trends

Fast determination of 18 synthetic colors in foods by high performance liquid chromatography

Nondestructive measurement of sweet persimmon texture quality based on NIR spectra

Study on using HPLC to measure cAMP in apple pomace based on the different extraction methods

Determination of content of vitamin B6 in dry powder of corn steep liquor by HPLC

Determination of β-carotene in dry okra by reverse phase high performance liquid chromatography

Comparison of the content of arsenic, mercury, cadmium and lead between Fritillaria taipaiensis and FritiLlaria unibracteata by wet digestion-atomic fluorescence spectrum

Comparative analysis of the aroma components of Cabernet Sauvignon in four regions

A preliminary attempt to establish the high performance liquid chromatographic fingerprint of kang zhuan tea

Antibacterial mechanism of extract from Amomum tsao-ko on Staphylococcus aureus

Inactivation and kinetics analysis of aerobic bacteria in pear juice exposed to high pressure carbon dioxide

Structure and antioxidant properties of Ganoderma lucidum polysaccharides extracted by ultrasonic wave and hot water

The thermal oxidative stability of edible oils with different fatty acids pattern

Chemical components of the volatile oil of the stem and leaf from Chrysanthemum indicum and its resistant to plant pathogenic fungi

Science and Technology of Food Industry

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