Modern Food Science and Technology

(2015,VoI.31,No.9)

1. Physicochemical properties of rose powder

Yue, Feng-Li (Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, China); Zhao, Yan-YanWu, Xia  Source: Modern Food Science and Technology, v 31, n 9, p 87-91 and 144, September 15, 2015 

2. Effects of ginger, onion, and garlic mixtures on the sensory quality, lipid oxidation, and fatty acid composition of stewed pork

Wang, Rui-Hua (Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Hangzhou, China); Jiang, Wan-ZhouWang, QianChen, Jian-ChuYe, Xing-QianLiu, Dong-Hong  Source: Modern Food Science and Technology, v 31, n 9, p 238-243 and 262, September 15, 2015

3. Impact of the conditions of the drying medium on the dehydration of fine-dried noodle

Wu, Liang (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China); Liu, RuiZhang, BoZhang, Ying-QuanWei, Yi-Min  Source: Modern Food Science and Technology, v 31, n 9, p 191-197 and 295, September 15, 2015 

4. Preparation of koji using aspergillus oryzae and a halophilic aromatic yeast

Liu, Jing-Jing (Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan, China); Hu, YongChen, MengChen, Shi-GuiFu, Cai-XiaWang, ChaoChen, XiongXu, NingLi, Dong-Sheng  Source: Modern Food Science and Technology, v 31, n 9, p 230-237 and 277, September 15, 2015

5. Effect of different starters on microbial flora and physicochemical properties of fermented sausages

Zhu, Ying-Chun (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Du, Zhi-HuiMa, Li-ZhenXiao, YanDang, Xiao-Yan  Source:Modern Food Science and Technology, v 31, n 9, p 198-204 and 25, September 15, 2015 

6. Effect of slaughter stress on post-slaughter pork water-holding capacity

Wu, Xiao-Wei (Institute of Agro-products Processing Science and Technology, Beijing, China); Li, XiaZhang, Chun-HuiTang, Chun-HongWei, Xiu-LiJing, Xiao-Liang  Source: Modern Food Science and Technology, v 31, n 9, p 205-211, September 15, 2015

7. Structural characteristics and mechanisms involved in the immune activity of jellyfish glycoprotein JGP-III2

Ren, Guo-Yan (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China); Shao, ZhenGuo, Jin-YingCao, LiFan, Jin-LingCui, Guo-TingXiao, FengZhang, FanLiu, Zhi-LongLiang, Wang-Chun  Source: Modern Food Science and Technology, v 31, n 9, p 7-13, September 15, 2015 

8. Comparison of the antioxidant activities between 6-gingerol oxime and 6-gingerol

Lu, Hao-Hao (Department of Food Science and Engineering, Jinan University, Guangzhou, China); Jiao, RuiHuang, Xue-SongYan, Ri-An  Source: Modern Food Science and Technology, v 31, n 9, p 106-111, September 15, 2015 

9. Molecular typing of Salmonella species isolated from beef in a processing plant with fluorescence amplified fragment length polymorphism

Dong, Peng-Cheng (College of Food Science and Engineering, Shandong Agricultural University, Taian, China); Zhang, Yi-MinMao, Yan-WeiLiang, Rong-RongNiu, Le-BaoLi, Yu-LinZhu, Li-XianLuo, Xin  Source: Modern Food Science and Technology, v 31, n 9, p 31-37, September 15, 2015 

10. Effect of slaughter methods on quality of frozen channel catfish fillets

Chen, Ang-Hong (School of Food Science and Technology, Jiangnan University, Wuxi, China); Xu, Yan-ShunJiang, Qi-XingXia, Wen-Shui  Source: Modern Food Science and Technology, v 31, n 9, p 218-222 and 131, September 15, 2015 

11. Composition analysis and nutritional evaluation of wild and farmed Channa argus

Zhao, Li (Department of Biology and Chemical Engineering, Huaiyin Institute of Technology, Huan'an, China); Chen, JunZhao, Chun-GangBai, Qing-YunBi, Yan-HongWang, Hui  Source:Modern Food Science and Technology, v 31, n 9, p 244-249, September 15, 2015 

12. Origin of pigments in eggs traced by stable isotope ratio mass spectrometry

Sun, Feng-Mei (Department of Food Science, Hebei North University, Zhangjiakou; Hebei, China); Wang, Hui-WenShi, Guang-Yu  Source: Modern Food Science and Technology, v 31, n 9, p 250-255, September 15, 2015 

13. Effect of deamination on the in vitro digestibility of grain proteins

Long, Pei (School of Food Science and Technology, Jiangnan University, Wuxi, China); Zhang, HuiWang, LiQian, Hai-FengQi, Xi-Guang  Source: Modern Food Science and Technology, v 31, n 9, p 162-168, September 15, 2015 

14. Anti-obesity and anti-diabetic effects of fucoxanthin

Peng, Juan (School of Marine Sciences, Sun Yat-Sen University, Guangzhou, China); Deng, Xia-QingAo, Yu-SuYuan, Jian-Ping  Source: Modern Food Science and Technology, v 31, n 9, p 314-325 and 313, September 15, 2015 

15. PCR-DGGE based analysis of the impact of resistant starch on gut microbiota in HFA mice

Liao, Zhen-Lin (College of Food Sciences, South China Agricultural University, Guangzhou, China); Zeng, Ben-HuaLi, RuiZhong, Qing-PingWang, LiWei, HongFang, Xiang  Source: Modern Food Science and Technology, v 31, n 9, p 1-6 and 44, September 15, 2015 

16. Enzymological characteristics of Polyphenol oxidase from hawthorn

Li, Li-Hua (Chemical and Environmental Sciences, Shaanxi University of Technology, Hanzhong, China); Liu, Jun-Hai  Source: Modern Food Science and Technology, v 31, n 9, p 112-116 and 161,September 15, 2015 

17. Anti-lipoperoxidation effects of Sargassum fucoidans in hyperlipidemic mice

Chen, Su-Hua (College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China); Wang, Wei-MinCai, LuZhong, Si-YanZhong, Sai-YiXie, En-Yi  Source: Modern Food Science and Technology, v 31, n 9, p 38-44, September 15, 2015 

18. Effects of squid lecithin on brain function of mice with scopolamine-induced dementia

Zhou, Miao-Miao (College of Food Science and Technology, Ocean University of China, Qingdao, China); Sun, Shu-HongSong, Shan-ShanXu, JieWang, Yu-MingXue, Chang-HuLi, Zhao-Jie Source: Modern Food Science and Technology, v 31, n 9, p 20-25, September 15, 2015 

19. Relationship between freshness and volatile organic components of goat meat

Li, Zhi-Cheng (The Postdoctoral Station of Food Science, Northwest A&F University, Yangling, China); Fu, Mang-JuanYue, Tian-LiBai, Lian-SheLi, MengHu, Hai-Mei  Source: Modern Food Science and Technology, v 31, n 9, p 301-308, September 15, 2015

20. Detection of virulent vibrio parahaemolyticus strains from commercial shellfish in Shanghai by loop-mediated isothermal amplification

Han, Xiao-Long (College of Food Science and Technology, Shanghai Ocean University, Shanghai, China); Zhang, Hai-YanCao, Ming-XiuShen, Xiao-Sheng  Source: Modern Food Science and Technology, v 31, n 9, p 278-283, September 15, 2015 

21. Color satisfaction model of roast chicken based on the level set

Ji, Bin (School of Computer Science and Technology, AnHui University of Technology, Ma'anshan, China); Wang, Jun  Source: Modern Food Science and Technology, v 31, n 9, p 169-174 and 211,September 15, 2015 

22. Antioxidant activity of in vitro rice protein digest

Tong, Li-Tao (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Beijing, China); Chen, Qian-QianQian, Hai-FengZhong, KuiLiu, Li-YaZhou, Su-Mei  Source: Modern Food Science and Technology, v 31, n 9, p 92-97, September 15, 2015 

23. Preparation and characterization of vanillin molecularly imprinted polymer microspheres

Sun, Zhi-Chun (Tianjin Polytechnic University, School of Environmental and Chemical Engineering, Tianjin Polytechnic University, Tianjin, China); Wang, BingShan, Juan-JuanSi, Hui-Tong Source: Modern Food Science and Technology, v 31, n 9, p 132-137 and 249, September 15, 2015 

24. Protective effect of total triterpenoids in apple pomace on CCl4-induced liver injury in mice

Zhang, Shuang (College of Food Science and Engineering, Northwest A&F University, Yangling, China); Ren, Ya-MeiLiu, Chun-LiMa, TingChen, Xiang-JieRen, Xiao-Lin  Source: Modern Food Science and Technology, v 31, n 9, p 45-50, September 15, 2015 

25. Proteomic analysis of Juglans mandshurica Maxim from Changbai mountain using shotgun sequencing

Li, Jing-Jing (College of Food Science and Engineering, Jilin Agricultural University, National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China); Liu, Chun-LeiMin, Wei-HongLiu, Jing-ShengLi, Hong-MeiZheng, Hong-Yan  Source: Modern Food Science and Technology, v 31, n 9, p 256-262, September 15, 2015 

26. Effects of astaxanthin on caenorhabditis elegans aging and its underlying mechanisms

Luo, Qing-Xin (College of Food Science, South China Agricultural University, Guangzhou, China); Liu, Xiao-JuanCao, YongHe, Li-PingZhao, Li-ChaoLiu, Xin  Source: Modern Food Science and Technology, v 31, n 9, p 56-60, September 15, 2015 

27. Effects of lactobacillus acidophilus s-layer protein on adhesion to intestinal cells and macrophage proliferation

Yin, Qiong-Fang (Food Science Department of Marine Science School, Ningbo University, Ningbo, China); Pan, Dao-DongGuo, Yu-XingZeng, Xiao-QunSun, Yang-YingCao, Jin-Xuan  Source:Modern Food Science and Technology, v 31, n 9, p 51-55 and 105, September 15, 2015 

28. Changes in molecular structure of collagen during gelatinization

Wang, Xue-Meng (College of Food Science, Southwest University, Chongqing, China); Yu, WeiMa, LiangGuo, Xue-XiaZhou, Meng-RouHuang, Dan-DanZhang, Yu-Hao  Source: Modern Food Science and Technology, v 31, n 9, p 98-105, September 15, 2015 

29. Immunomodulatory effects of Bacillus natto glycopeptides on RAW264.7 macrophages

Cao, Jing-Wen (Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China); Huang, Zhan-WangWu, Shao-FuWu, Gao-Feng  Source: Modern Food Science and Technology, v 31, n 9, p 61-67, September 15, 2015 

30. Effects of various hot-air drying methods on the composition and antioxidant activity of polyphenols in mushrooms (Lentinus edodes)

Lu, Ke-Ke (College of Food Science, Southwest University, Chongqing, China); Guo, Xiao-HuiLi, Fu-HuaMing, Jian  Source: Modern Food Science and Technology, v 31, n 9, p 185-190 and 283,September 15, 2015 

31. Structure and gel characterization of pectic polysaccharide from Nicandra physaloides (L.) Gaertn seeds

Niu, Qing-Feng (School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China); Wang, BinLi, TaoJin, XinChen, Yin  Source: Modern Food Science and Technology, v 31, n 9, p 68-73 and 123, September 15, 2015 

32. Enzymatic preparation, separation, and structural identification of bonito protein hydrolysates

Ren, Jiao-Yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Zhang, RongYang, Ji-GuoYin, Jia-XinLiu, Jin-ChuanNing, Zheng-XiangZhao, Mou-Ming  Source: Modern Food Science and Technology, v 31, n 9, p 155-161, September 15, 2015 

33. Asymmetric synthesis of (S)-3-chloro-1-phenylpropanol with immobilized Acetobacter sp. CCTCC M209061 cells in a monophasic system

Huang, Yu-Mei (Lab of Applied Biocatalysis, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Xu, YuZhao, Bing-YiLou, Wen-Yong  Source:Modern Food Science and Technology, v 31, n 9, p 124-131, September 15, 2015

34. Microstructure and physical performance of genipin crosslinked gelatin/lysozyme films with controlled-release behavior

Zhang, Shou-Yu (College of Cooking and Food, Henan Polytechnic, Zhengzhou, China); Hu, Er-KunYin, Shou-Wei  Source: Modern Food Science and Technology, v 31, n 9, p 26-30 and 80,September 15, 2015 

35. Isolation, purification, identification, and sensory evaluation of umami peptide in wheat gluten fermentation broth

Cui, Chun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Qian, Yang-PengPeng, Huan-HuanWang, Hai-PingZhao, Hai-Feng  Source:Modern Food Science and Technology, v 31, n 9, p 175-179 and 255, September 15, 2015

36. Effects of carrageenan and transglutaminase on the gel properties of tilapia sausage

Chen, Bin (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Zhu, Zhi-WeiRuan, ZhengLi, Bian-ShengLiu, Tong-XunDai, Bing-HuZeng, Guang-Xing  Source: Modern Food Science and Technology, v 31, n 9, p 212-217 and 86, September 15, 2015 

37. Multilocus sequence typing and determining the characteristics of Streptococcus thermophilus

Tian, Hui (Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China); Huo, Gui-ChengLiu, FeiChen, Ling-LingGu, Chun-Tao  Source: Modern Food Science and Technology, v 31, n 9, p 81-86, September 15, 2015 

38. Stability of modified peptide using zinc binding and plastein reaction

Zhang, Juan-Juan (College of Food Science and Engineering, Ocean University of China, Qingdao, China); Liu, Zun-YingDong, Shi-YuanMao, Xiang-ZhaoZhao, Yuan-Hui  Source: Modern Food Science and Technology, v 31, n 9, p 150-154, September 15, 2015 

39. Effect of crude extract of endophytic strain 011 on fresh-keeping of tomatoes after harvest

Zhou, Jin-Wei (Hunan Provincial Key Laboratory of Food Science and Biotechnology/College of Food Science and Technology, Hunan Agricultural University, Changsha, China); Zhou, Hong-LiYi, You-JinBo, Lian-YangLi, Gao-YangLong, Li-LinCheng, Yuan-DuXia, Bo  Source: Modern Food Science and Technology, v 31, n 9, p 223-229, September 15, 2015

40. Study on the recognition method of grape in different natural environment

Ma, Ben-Xue (Mechanical and Electrical Engineering College, Shihezi University, Shihezi, China); Jia, Yan-TingMei, Wei-JiangGao, Guo-GangLv, ChenZhou, Qiang  Source: Modern Food Science and Technology, v 31, n 9, p 145-149 and 168, September 15, 2015 

41. Relationship between amino acids and ethyl carbamate in wine

Zhang, Ying (Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, China); Liu, Guo-XinZhu, Liu-YangZhang, Jian  Source: Modern Food Science and Technology, v 31, n 9, p 296-300 and 313, September 15, 2015 

42. Effect of rosemary extract on lipid oxidation and quality of beef meat balls during frozen storage

Jia, Na (Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China); Chen, LuKong, Bao-Hua  Source: Modern Food Science and Technology,v 31, n 9, p 117-123, September 15, 2015 

43. Effect of dry heat treatment on the properties of glutinous rice mixed flour and rice proteins

Qin, Yang (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China); Qiu, ChaoCao, Jin-MiaoXiong, LiuSun, Qing-Jie  Source: Modern Food Science and Technology, v 31, n 9, p 180-184, September 15, 2015 

44. Interference of sulfate esterification in the detection of polysaccharide molecular weight

Chen, Hai-Xiu (College of Food and Biological Engineering, Jimei University, Xiamen, China); Wu, Yong-PeiLiu, Yi-XiangCai, Hui-NongLiu, MengLing, Shao-MeiLi, Bin  Source: Modern Food Science and Technology, v 31, n 9, p 284-288, September 15, 2015

45. Effect of bitter melon saponins with buckwheat flavones or pumpkin polysaccharides on glucose and lipid metabolism in type-2 diabetic rats

Li, Yi-Teng (College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, China); Wang, Xiao-WenHe, Qing-FengYou, Ling-LingXiao, PingCui, YanFeng, ChaoLiu, Jin-Fu  Source: Modern Food Science and Technology, v 31, n 9, p 14-19 and 37, September 15, 2015 

46. Comparison of aroma components in eleven medium- and late-maturing Yantai apple cultivars by multivariate statistical analysis

Sun, Cheng-Feng (College of Life Sciences, Yantai University, Yantai, China); Zhu, LiangZhou, NanYang, Jian-RongLi, Yan-ShenJiang, Zhong-Wu  Source: Modern Food Science and Technology, v 31, n 9, p 268-277, September 15, 2015 

47. Determination of L-Se-methylselenocysteine content by chiral chromatography

Huang, Xiao-Wan (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China); Wang, ShanJie, Qin-FengQiu, Wei-HuaHe, Yue-MingDeng, Ze-Yuan Source: Modern Food Science and Technology, v 31, n 9, p 309-313, September 15, 2015 

48. Measurement of triterpenic acid content and its distribution in loquat leaves based on the hyperspectral imaging technique

Zou, Xiao-Bo (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Xu, Yi-WeiChen, WuShi, Ji-YongZhu, Yao-DiShen, Ting-Ting  Source: Modern Food Science and Technology, v 31, n 9, p 263-267 and 288, September 15, 2015 

49. Oxidative damage and in vivo antioxidant responses during UV-induced autolysis in the sea cucumber, Stichopus japonicus

Xi, Qian (School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China); Dong, Xiu-FangLi, NanFu, HuiZhang, Jing-YuQi, Hang  Source: Modern Food Science and Technology, v 31, n 9, p 74-80, September 15, 2015 

50. Texture, free amino acid content, and volatile compounds of chicken meat fermented by Penicillium nalgiovense

Liu, Gong-Ming (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China); Sun, Jing-XinLi, PengYu, Lin-HongHuang, MingXu, Xing-LianYu, Bing  Source:Modern Food Science and Technology, v 31, n 9, p 289-295, September 15, 2015 

51. Characterization of iron nanoparticles prepared with non-ionic surfactants

Xiao, Kai-Jun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Dai, Jia-LiHe, QiZhu, LiangDong, HaoLi, Shao-Feng  Source: Modern Food Science and Technology, v 31, n 9, p 138-144, September 15, 2015