《Science and Technology of Food Industry》-2009-11

Current Pos:Journals>Science-Engineering (B)>Light Industry, Handicraft Industry>Science and Technology of Food Industry

Science and Technology of Food Industry

FQ: monthly

AD of Publication: China

Lanuage: Chinese

ISSN: 1002-0306

CN: 11-1759/TS

YP: 1979


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	Science and Technology of Food Industry

2009 -11

Catalog

	Influence of maturity on phenolics contents and antioxidant activity of winter jujube fruits		NIAN Hong-li
	Study on optimization and kinetic of Alcalase 2.4L catalyzed hydrolysis of collagen from ox bone		WU Hui
	Research on drying properties of seedless grape		ZHANG Ying-li
	Effect of Caesal pinia minax Hance extracts on the concentration of IL-6 and IL-8 in C.Rectus infected THP-1		WANG Han 1
	Synthesis,characterization of S-containing pyrrolyl carboxylic acid as pigment precursor for garlic greening and the reaction with pyruvic acid		HAN Na
	Study on degradation of bisphenol A with eucalyptus root extracts		ZHANG Lei
	Effect of centrifugation conditions on the survival rate of freeze-drying culture		SONG Jin-hui 1
	Study on volatile components of ethanol extract from clove and its antimicrobial activities		ZHANG Hui-yun 1
	Modeling of inactivation of Lactic Acid Bacteria under high pressure carbon dioxide by response surface methodology		SHI Zhi-jia
	Analysis of aroma components in the grape juice and fermenting mash from Merlot by gas chromatography/mass spectrometry		ZHANG Shun-hua
	Study on bacteriostasis of extracts of Hibiscus mutabili leaf		LI Chang-ling
	Effects of dynamic high-pressure microfluidization on some properties of arachin		ZHANG Xue-chun
	Effect of sodium succinate-mitochondria on the content of metmyoglobin in beef heart		ZHU Jin-yuan
	Study on the inclusion of marigold oleoresin and cyclodextrins		WU Qiu-yan 1
	Effect of high pressure on natural microorganisms and the colonial morphology changes in strawberry pulp		ZHANG Li-yun
	Effect of magnetic field on the contents of proanthocyanidins in young red wines		SU Hui-na
	Effect of different germination process on the number of microorganisms in germinated brown rice		TANG Liu
	Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken		MA Wen-rui
	Study on the volatile compounds of Cantonese cured meat		XU Peng-li
	Application of electronic tongue in the Pu-er tea quality grade analysis		HE Wei 1
	Study on the heat-frozen tofu		LU Xin
	Study on confirming and microbiologic characteristics of dominant psychrotrophic bacteria isolated from raw milk		REN Jing 1
	Study on the properties of potato hydroxypropyl carboxymethylation starch		LIU Song-qing 1
	Effects of carnosine on color stability and lipid oxidation of beef patties		LIU Fang
	Comparative analysis of isoflavonoid content and constituent in the waste residue and water from Heshui Pueraria thomsonii Benth.starch production		DONG Hua-qiang
	Effect of spice oils extracted by different methods on bacteriostasis of vegetables		DAI Heng-yan
	Study on inhibition of banana browning during processing by different food additives		CHEN Qi-cong
	Study on optimization of fermentation technologies for the composition of organic acids in wheat beer		WANG Wei 1
	Effect of immobilizing the rice bran by sodium alginate on the enzymatic properties of glutamate decarboxylase		WANG Xiao-jing
	Study on the structure,monosaccharide composition and stability of apple pectin		TIAN Yu-xia 1
	Effect of calcium and phosphorus on accumulation of vitamin E in wheat embryo callus		ZHANG Heng 1
	Study on the influence of pre-processing on partical size of bone paste with super micro-smash		ZHANG Xin 1
	Analysis of vital composition of crucian protein hydrolysates		GU Lin
	Study on fermentation conditions of alcohol dehydrogenase from Saccharomyces cerevisiae		WU Gui-ying 1
	Study on induction conditions of trehalose synthase genetic engineering bacteria		CHEN Ying 1
	Study on enzymology properties of alkaline pectinase from Rhizopus		ZHANG Cui
	Study on spectral and immune identification of artificial antigen of ractopamine		CHENG Fen
	Study on chemical modification of lysozyme with ferulic acid and exhibiting an enhanced antimicrobial action		PANG Li
	Study on preparation of protein isolation from primrose meal		MA Tao
	Study on the technology of fried bighead carp (Aristichthys nobilis) head with vacuum package		LIU Zhong-yi 1
	Research on industrial chemistry parameter of the Anhui famous cuisine "salt fresh mandarin fish"		WANG Hong 1
	Study on biological storage technology of sweet sorghum juice		WU Dong-mei
	Study on the cloud-point extraction of effective components from Salvia miltiorrhiza assisted by ultrasonic		CHEN Jian
	Study on technology of citrus fruit peeling by complex enzymatic		FANG Xiu-gui
	Study on the brittleness-keeping technology optimization of pickled mustard tuber processing at low salinity		WU Zu-fang
	Study on optimal technology of cooking quality of nutritional engineering cereal		CHEN Hou-rong 1
	Optimization of enzymatic extraction process of rutin from mulberry (Morus alba L.) leaves using response surface methodology		ZHANG Jin-liang 1
	Study on deodourization of the hydrolysate of oysters by Maillard reaction		ZHANG Jie
	Study on extraction technology of polysaccharides from rose flower's dregs		MA Meng-hua
	Study on extraction conditions of isoflavone in soybean germination		LI Xiao-mei
	Study on extraction of inulin from jerusalem artichoke with pectinase		LI Xue-yan
	Extraction of essential oil from Ku-shui rose and component analysis by GC/MS		ZHOU Xue-sen
	Study on processing technology of non-starch & desulfurated konjac flour		XIA Jun 1
	Study on the green-protecting technology of Sonchus oleraceus L. and its quality control		QIN Jun-zhe
	Extraction and determination of rosmarinic acid from perilla leaves		ZHANG Xin
	Study on high cell density culture conditions of DVS yogurt starter cultures		GU Shao-bin
	Extraction of Pueraria Lobata starch and determination of amylose and amylopectin by aual-wavelength spectrophotometry		CHANG Hong
	Preparation and application of antifreeze proteins extracted from winter wheat bran		XIA Lu
	Study on extraction of dietary fiber from water chestnut pericarp by zymochemistry method		ZHAO Li-chao
	Effect of nanocomposites on preservation of fresh-cut potatoes		HUANG Ling-yan
	Study on stability of anthocyanins from purple sweet potato		YANG Ying
	Synthesis and aroma characteristic of 3-Benzylthiothiophene,3-Furfurylthiothiophene and 3-Dodecylthiothiophene		TAN Zhi-wei 1
	Study on the double-layer microencapsulation of vanillin by complex coacervation and edible oil		ZHANG Yun
	Study on color of β-carontene		LI Jian-dong
	Study on stabilities of purple sweet potato pigment and rose pigment		CHEN Yun 1
	The safety assessment system of food quality in the domestics and overseas		PAN Jing-xian 1
	Effects of sucrose-based polymers on sugar accumulation of banana and related enzymes activity during storage		YE Yun 1
	Effects of vacuum packaging method based on microwave sterilization on storage quality and physiological changes of grape		WU Jie
	Study on technology of coating storage of peanuts		WANG Jue 1
	Changing regularity of quality of seabuckthorn juice during storage		HAO Qin-feng
	Study on the changes of browning degree and polyphenol oxidase activity of potato during storage		GONG Hui-ling
	Administration for functional food in Korea		QIN Fei
	Effects of Gracilaria dietary fiber on immunological function and antioxidant function of senile mice		YE Jing
	Study on some active components in Cordyceps bassiana		YANG Zhen-fang
	Simultaneous determination of 12 kinds of food additives in drinks by high performance liquid chromatography		ZHAO Xiao-hong 1
	Application of green solvent DMC in determining the acid value of hydrogenated rosin glyceride		WEI Xiao-jie
	Determination of trace Arsenic in food additive chitin by atomic fluorescence spectrometry		HAO Shi-jie
	Quantification analysis of glycoglycerolipids by reversd-phase high performance liquid chromatography(RP-HPLC) with evaporative light scattering detection(ELSD)		JIANG Zhi-guo 1
	Determination of lycopene in foods by UPLC		LIU Li-juan
	Research progress of preserving green technology of fruits and vegetables based on chlorophyll		HAN Lin
	Review on quality improvement of frozen dough		LI Shao-hong
	Research progress of physiologically active compounds and product development of mulberry fruit		ZHANG Yan-zhong 1
	Review on application of biosensors in food analyzes		LIU Rong
	Control factors of enantioselectivity in lipase-catalyzed chiral resolutions		SUN Lei 1
	Research progress of preparation and bioactivity of polysaccharides of Grifola frondosa		LI Lei
	Research progress of angiotensin converting enzyme inhibitory peptide and binding pathogen metabolites of lactic acid bacteria		ZHANG Guo-liang 1
	Research progress of application of HSCCC in the separation and purification of natural products		XIN Li 1
	Research progress on biological synthesis of 7-dehydrocholesterol		XIA Xiao-bin 1
	Applications of electronic nose and electronic tongue in monitoring the quality and shelf life of dairy products		FAN Jia-li
	Development and utilization of part mutton waste		WANG Fang 1
	Research progress of antifungal properties of propolis		YANG Shu-zhen
	Review of identification techniques of adulteration in honey		LI Shui-fang 1
	A new food preservative——N~α-Lauroyl-L-arginine ethyl ester monohydrochloride		ZHANG Sai-sai

2009 Issues：

[07] [08] [09] [03] [11] [06] [02] [01] [12] [10] [05] [04]

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