Science and Technology of Food Industry 2012 No. 24

Identification of volatile compounds in Allium Mongolicum Regel by head space solid phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS)

Study on preparation and properties of calcium alginate/nanocrystalline cellulose composite films

Study on investigation of the borax background level of yuba and borax transportation in yuba producing process

Mutation of thermostable β-galactosidase-producing strain and β-galactosidase producing characterization of mutan

Analysis on peptides characterization of cheese fermented of Lactobacillus acidophilus during ripen process

Screening of excellent strains for cholesterol-lowing and studies on characteristics of bile salt hydrolase

Study on the condition of solid-state fermentation and enzyme hydrolysis of tobacco stem by Aspergillus niger

Observation of the mycelia morphology of Lactobacillus acidophilus with scanning electron microscope under acid stress

Optimizatiaon of submerged fermentation process of Inonotus hispidus for the yield of intracellular triterpenoid

Selection of high-efficiant antibacterial intestinal lactic acid becteria

Study on immobilization of allinase from onion by chitosan microspheres with absorption and cross-linking method

Study on removing peel of chestnut by enzymatic hydrolysis

Study on hydrolysis of soybean protein isolates by glutaminase and its impacts on antioxidant activity

Study on enzymatic production of triglycerides rich in palmitic acid at Sn-2 position

Study on optimization on fermentation conditions of producing citrulline by Enterococcus faecalis SK23.001

Study on functional properties of rice bran protein before and after modification

Breeding of high-lovastatin Monascus strains

Study on fermentation technology of marine Bacillus subtils for producing the fibrinolytic enzyme

Extraction of chondroitin sulfate from sturgeon cartilage

Optimization of the lotus leaf flavonoids preservative agent using response surface analysis

Optimization by orthogonal array design of chicken meatballs’ processing

Study on microencapsulating of tea-polyphenols for the special additives for wheat flour quality improving

Preparation of soybean isoflavone loaded zein composite nanoparticles by method of supercritical CO2 anti-solvent technology

Aqueous extraction of pumpkin seed oil by salt effect and its physicochemical properties

Extraction of lacaic acid from lac alkaline solution by salt precipitation

Extraction and antioxidant activity of polyphenols from black peanut coat

Response surface optimization of inorganic salts demulsification process

Analysis of the camellia oil by various extraction process

Research of the fruit wine made from Panax quinguefolium

Non-contact extraction and back extraction of butyric acid from fermentation broth by using Hollow-Fiber membrane

Study on extracting technology of pigment from carmine radish by ultrasonic-assisted method

Optimization of extraction process conditions of oleoresin from Zanthoxylum bungeanum by response surface methodology

Effect of red ginseng polysaccharide on bread quality

Processing technology of puerarin granules tea

Study on the extraction and purification of hesperidin from Pericarpium Citri Reticulate

Effect of salted condition on sensory quality of ready-to-use abalone

Extraction technology and antioxidant activity of polysaccharides of different parts of Dictyophora rubrovalvata in vitro

Optimization research of high quality caramel pigment (Ⅳ) ’s manufacturing technology

Synthesis and characterization of zinc threoninate

Research of chilling storage of Antarctic krill (Euphausia superba) with additives and vacuum package

Technology of soybean oil storage by filling of nitrogen

Effect of 1-methylcyclopropene combined with controlled freezing point storage on the physiology and quality of Fuji apple

Volatile components of variation in pork storage process

Study on the preservation of mushrooms by chemical methods

Analysis and evaluation of nutritional components in meat and skin of farmed Chinese giant salamander (Andrias davidianus)

Research of anti-fatigue effect of Phascolosoma esculenta

Effect of Pseudostellaria heterophylla polysaccharides on anti-oxidation capacity and pancreatic pathology of diabetic mouse

Anti-fatigue effect of Platycodon grandiflorum extract on mice

Anti-inflammatory and anti-nociceptive effect of the fruit of Schefflera arboricola Hayata in experimental animal models

Study on the effect of Antarctic krill (Euphausia superba) oil on model of ethanol-induced fatty liver in mice

Effect of large-dose taurine on locomotor activity of mice

Study on safety toxicology evaluation of banana powder and function in reducing weight

A review on preparation of functional peptides from aquatic products by enzymatic hydrolysis in China

A review:assessment and selection of methods for determination of food antioxidant capacity

Research progress and prospects on discrimination of hogwash oil

Research advance of preparation of soy peptide and its application in food industry

Application of enzymatic hydrolysis in the processing of fish waste

Research progresses in aquatic product drying kinetics

Physiological and biochemical variations in postharvest mushrooms related to their quality deterioration

Research progress in the analysis method of ergot alkaloids

Progress in major and candidate genes influencing meat quality traits in pigs

Research progress in physicochemical and functional properties of the natural melanin

Freshness evaluation of Trichiurus lepturus based on electronic nose

Establishment and application of equol determination by ultraviolet spectrophotometry method

Investigation and analysis of the fluoride content in Euphausia superba

Fingerprint of Lu’an Guapian tea based onhigh performance liquid chromatography

Determination of trace elements in chilli and chilli food by atomic absorption spectrometry

Determination of dibutyl phthalate in plastic bucket containing bulk liquor

Study on the influence of glucose on the stability of casein micelles in skim milk

Study on moisture absorption, moisture retention and antioxidant activity in vitro of Mactra veneriformis polysaccharide

Study on anti-oxidant activity of commercially available spices oleoresins

Factors invovled in L. paracasei subp. paracasei M5-L inhibition of the Shigella sonnei adhesion

Science and Technology of Food Industry

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