Science and Technology of Food Industry 2014 No. 24

Comparative analysis of chemical compositions between fermented and unfermented winter jujube powders and effects of different treatments on the cyclic adenosine monophosphate content in winter jujube

Analysis and comparison of polyphenols composition and antioxidant capacity in three kinds of vinegar

Inactivation process and kinetic models of Aspergillus funigatus in maize by microwave treatment

Effects of spray treatment with hot water combined with lactic acid on broiler chicken carcasses' microorganisms, physicochemical and sensory indexes in slaughtering production chains

Meat quality and physicochemical properties of different aged rex rabbit meat

Study on the quality comparison of hams made by traditional technology and modern technology

Effects of ultra-high pressure on the allergenicity of soybean protein P34

Screening and identification of lactic acid bacteria strain with oxygen tolerance ability

Screening of lactic acid bacteria in the fementation of mature vinegar and its effects on flavors

Research on fermentation conditions for bacterial cellulose in slurry of bean product

Study on hydrolysis of soybean powder phosphatide by lipase Bakezyme LPF

Effects on culture conditions for β-carotene contents of Dunaliella sp.

Effect of maturity on juice extraction rate of banana and the optimization of enzymatic hydrolysis technology of banana

Proliferative effects of chicken protein hydrolysates by protease on lactic acid bacteria

Effects of different combinations of C/N on the fermentation process and the quality of Pu-erh tea

The hydrolysis of protein of Zophobas morio with neutrase

Study on optimization of enzymolysis technology of sea cucumber Apostichopus joponicus by response surface method and its sleep improvement activities

β-xylosidase analysis and expression levels of xyl gene in different strains of Volvariella volvacea

Study on fermentation drink of Xinjiang Mulberry juice by Lactobacillus plantarum

Application of SPSS on optimization of culture medium of isoamylase from Asperigillus niger

Preliminary study on antibacterialactivity and mechanism of chitosan oligosaccharide

Effect of ammonium on enzyme production and L-cysteine biosynthesis in Pseudomonas sp. F12

Study on the extracting technology and stability of anthocyanin from Black radish

Effect of chitosan on clarification of extracting solution from Rhizoma Chuanxiong

Optimization agarose of DEAE-cellulose method extraction technology by response surface method

Optimization of ultrasound-assisted extraction of total flavonoids from milk thistle (Silybum marianum L.) plants

The optimization of extracting total polyphenols from clove based on the simultaneous ultrasonic-microwave assisted extraction (UMAE) and the analysis for its high efficiency

Purification of xanthohumol by macroporous resin from humulus lupulus and its inhibition activity against DNA oxidative damage

Study on the supercritical carbon dioxide extraction process combined with microwave pretreatment for efficiently extracting high quality camellia seed oil

Study on ultrasonic-microwave synergistic extraction optimized with response surface methodology of Qaidam Basin Nitraria tangutorum Bobr. oil

Active compound extraction from sea-buckthorn fruit and antioxidation activity research

Optimization of process for tartary buckwheat drink by response surface methodology

Study on production technology of high elastic dried tofu

Extraction technology and in vitro antioxidant activity of polysaccharide from wild of Cynomorium songaricum rupr in Ningxia

Optimization of ultrasonic-assisted extraction of total coumarins from Chuanminshen violaceum using response surface methodology

Extraction technique of allicin from Chinese garlic by ultrasonic-assisted aqueous two-phase system

Study on extraction, separation, and antioxidant activity of polyphenols from evening primrose defatted seed

Optimization of separation process of ursolic acid and corosolic acid from loquat leaf

Effect of different packaging materials on the storage quality of red fragrant pear

Study on bran bread compound improver of Spring 36 Triticale

Comparative study of post-harvest physiology characteristics between Tricholoma giganteum and Agaricus bisporus

Storage properties of microencapsulated Elopichthys Bambusa oil

Formula optimization of fresh-cut garlic bolts composite preservative and its preservative effect

Analysis and evaluation of nutritive composition of four species of Paulownia flowers

Effects of supplementation of Lactobacillus plantarum with different dosage on fecal microbiota

Effects of polysaccharides from Chinese rice wine on immunity correlating cytokines of immunodeficient mice

Mechanism of some subtypes of endocannabinoid/endovanilloid receptors involved in polyunsaturated fatty acids to improve spatial learning and memory in rats

Analysis and evaluation of nutrient content of Caulerpa lentillifera

Research progress in development and utilization of tartary buckwheat resource in China

Research progress on steviol glycosides metabolism and bioactivities

Effect of ultra-high pressure treatment on the structure and properties of soft plastic packaging materials and mechanism research

The development of the antioxidant and prooxidant activities of flavonoids

Review on the biological activities of mogrosides in Siraitia grosvenorii

Process control and physiological analysis of heterologous protein production by recombinant Pichia pastoris

Research progress in the effect of irradiation on functional properties of food proteins

Survey and analysis of food safety in Sichuan cured meat

Determination of methanol, ethyl acetate and higher alcohols content in Jujube Brandy by capillary GC

Determination of vanillin by high performance liquid chromatography with chemiluminescence detection

Determination of eight organic tin stabilizers in food stimulant by gas chromatography-mass spectrum

Rapid method for visual detecting pathogenic Vibrio parahaemolyticus in food by loop-mediated isothermal amplification

Determination of antiviral drugs residue in chicken by UPLC-MS/MS

Rapid detection of Salmonella in food by immunomagnetic separation-real-time PCR assay

Development of direct competitive enzyme-linked immunoassay for sildenafil analysis in health foods

Optimization of extraction conditions of 2, 4, 6-trichloroanisole determination by gas chromatography

Effect of extrusion modification on the physicochemical properties of brown rice flour

Science and Technology of Food Industry

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