Modern Food Science and Technology

(2015,VoI.31,No.10)

 

 

1. Effects of phosphorylation and calcium cross-linking on the gel properties of sea cucumber collagen aggregates

Peng, Zhe (College of Food Science and Engineering, Ocean University of China, Qingdao, China); Hou, HuFeng, Yan-LinCai, Shi-XianHuang, MengZhang, Zhao-HuiXue, Chang-HuZhao, XueLi, Ba-Fang  Source: Modern Food Science and Technology, v 31, n 10, p 190-195, October 15, 2015 

2. Aerobic plate count and bacterial diversity on the surface of eggshells

Chen, Li-Li (College of Food Science and Technology Hunan Agricultural University, Changsha, China); Yang, Yi-LeiQing, Wen-ZheLiu, YanLou, Ai-Hua  Source: Modern Food Science and Technology, v 31, n 10, p 74-79, October 15, 2015 

3. Comparison of physicochemical and immunomodulatory properties of polysaccharides from fresh and dried longan pulp products

Yi, Yang (College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan, China); Sun, JieWang, Li-MeiZhang, Ming-Wei  Source: Modern Food Science and Technology, v 31, n 10, p 53-62, October 15, 2015

4. In vitro antioxidative and anti-aging effects of Agrocybe aegerita polysaccharide yogurt

Li, Guang-Fu (College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China); Chen, WeiFan, Lu-PingQi, Hui-Ying  Source: Modern Food Science and Technology, v 31, n 10, p 140-145 and 173, October 15, 2015 

5. Patterns of protein degradation and peptide formation during sourdough fermentation

Wang, Jin-Shui (School of Biotechnology Engineering, Henan University of Technology, Zhengzhou, China); Yang, SenJia, FengZhou, Xiao-PeiFeng, Jing-Li  Source: Modern Food Science and Technology, v 31, n 10, p 69-73, October 15, 2015 

6. Determination of shelf quality after storage of Muscat grape by electronic nose combined with GS-MS

Chen, Chen (College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin Key Laboratory of Food Biotechnology, Tianjin, China); Lu, Xiao-XiangZhang, PengChen, Shao-HuiLi, Jiang-Kuo  Source: Modern Food Science and Technology, v 31, n 10, p 313-320, October 15, 2015 

7. Comparative study on the effects of lactoferricins from different sources on proliferation and cytokine secretion of spleen lymphocytes in mice

Zhao, Ning (College of Food Science Northeast Agricultural University, Harbin, China); Xu, Xiao-XiZhang, Yan-JieZhang, Shu-Yi  Source: Modern Food Science and Technology, v 31, n 10, p 7-12 and 121, October 15, 2015 

8. Protective effect of chinese jujube vinegar on alcohol-induced liver damage in mice

Xiang, Jin-Le (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China); Li, Chen-LuGuo, ShuaiLiang, HuaLuo, Lei  Source: Modern Food Science and Technology, v 31, n 10, p 40-44 and 114, October 15, 2015 

9. Factors affecting horizontal deflection angle during automatic orientation of blunt and tapered ends of ovoid objects

Jiang, Song (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Yao, JunXu, BinChen, Shu-Lai  Source: Modern Food Science and Technology, v 31, n 10, p 168-173, October 15, 2015 

10. Effect of wheat arabinoxylan on the immunological activity and intestinal metabolites of S180 tumor-bearing mice

Zhao, Meng-Li (Key Laboratory of Agro-products Processing, Institute of Agro-products Processing Science & Technology, Chinese Academy of Agricultural Sciences, Beijing, China); Wang, Li-LiLiu, Li-YaZhong, KuiTong, Li-TaoLiu, Xing-XunZhou, Xian-RongZhou, Su-Mei  Source: Modern Food Science and Technology, v 31, n 10, p 1-6, October 15, 2015 

11. Isolation and characteristics of histamine-producing bacteria from pickled wax gourd in east Zhejiang

Xu, Sai-Nan (Key Laboratory of Applied Marine Biotechnology, School of Marine Sciences, Ningbo University, Ningbo, China); Wu, Zu-FangZhang, XinWeng, Pei-Fang  Source: Modern Food Science and Technology, v 31, n 10, p 115-121, October 15, 2015 

12. Simultaneous determination of six aflatoxins in food by immunoaffinity purification-high performance liquid chromatography combined with a large volume flow cell

Xu, Yan-Qun (College of Food Science and Nutrition, Zhejiang University, Hangzhou, China); Luo, Zi-ShengXu, Ting-QiaoWei, Yun-XiaoLi, Gang  Source: Modern Food Science and Technology,v 31, n 10, p 301-306, October 15, 2015 

13. Screening of protease production in non-Saccharomyces yeasts and study of its enzymology characteristics

Xu, Ya-Nan (Food College, Shihezi University, Shihezi, China); Shi, Xue-WeiTong, Jun-MaoTan, Si-WeiAn, Yang-YangXiao, Jing  Source: Modern Food Science and Technology, v 31, n 10, p 146-150 and 189, October 15, 2015 

14. Effect of fermentation with lactic acid bacteria on the physicochemical properties of litchi pomace

Gong, Xiao-Jie (Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China); Yu, Yuan-ShanXu, Yu-JuanWu, Ji-JunXiao, Geng-ShengZou, Bo  Source: Modern Food Science and Technology, v 31, n 10, p 257-262, October 15, 2015 

15. Effects of different cooking methods on lipid oxidation and volatile compounds in rabbit chops

Chen, Jia-Qi (Department of Food Science, Ningbo University, Ningbo, China); Zhang, Hou-ChengLi, Miao-MiaoXu, Da-LunWang, Jin-FengZhang, Jin-Jie  Source: Modern Food Science and Technology, v 31, n 10, p 247-256, October 15, 2015 

16. Synergistic effect of konjac oligosaccharides/isomalto-oligosaccharide complex on the growth of Lactobacillus acidophilus

Wang, Ling (College of Food Science Technology, Huazhong Agricultral University, Wuhan, China); Tan, Sha-ShaSong, RongLi, Bin  Source: Modern Food Science and Technology, v 31, n 10, p 151-155, October 15, 2015 

17. Preparation, characterization, and application of cross-linked enzyme aggregates of β-glycosidases from bovine liver

Qin, Ye-Zhi (State Key Laboratory of Pulp and Paper Engineering, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Ye, MinLi, NingZong, Min-Hua  Source: Modern Food Science and Technology, v 31, n 10, p 210-214, October 15, 2015 

18. Establishment of a model to predict the shelf life of restructured shrimp

Chen, Jian-Lin (Department of Food Science and Technology, Agricultural University of Hebei, Baoding, China); Zhang, Xue-JiaoWang, Xiang-HongWang, JieZhang, Ya-ZhuoSang, Ya-Xin Source: Modern Food Science and Technology, v 31, n 10, p 234-240 and 262, October 15, 2015 

19. Effects of the S-layer protein of Lactobacillus acidophilus on intestinal mucosal immune function in mice infected with Escherichia coli

Zhang, Dan (Department of Food Science and Nutrition, Nanjing Normal University, Nanjing, China); Zhang, Dan-DanZhang, Jin-YeGuo, Yu-XingPan, Dao-Dong  Source: Modern Food Science and Technology, v 31, n 10, p 13-17, October 15, 2015 

20. Effect of simulated intestinal fluid on immunogenicity of Pen a1 and its epitopes

Zhao, Xin (Institute of Agro-products Processing Science & Technology, Chinese Academy of Agriculture Science, Beijing, China); Gao, Mei-XuWang, Zhi-DongZhi, Yu-XiangMou, HuiShen, Yue Source: Modern Food Science and Technology, v 31, n 10, p 29-34, October 15, 2015 

21. Effect of enhancing glyoxylate cycle on L-threonine production in Escherichia coli

Zhou, Qian (National and Local United Engineering Lab of Metabolic Control Fermentation Technology, Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture, Tianjin University of Science and Technology, Tianjin, China); Zheng, Hui-MingLiu, HuiXie, Xi-XianXu, Qing-YangZhang, Cheng-LinChen, Ning  Source: Modern Food Science and Technology, v 31, n 10, p 109-114, October 15, 2015 

22. Effects of selenic acid cartilage polysaccharide on mitochondrial membrane potential and cell apoptosis of K562 cells

Zhu, Hong (College of Food Engineering and Biotechnology, Tianjin University of science and Technology, Tianjin, China); Liu, An-JunZheng, Guo-QiangZhu, Chuan-WangLiu, Hao-YuSuo, Jia-LiXu, Xiao-Ming  Source: Modern Food Science and Technology, v 31, n 10, p 35-39 and 23, October 15, 2015 

23. Comparison of HPLC-FLD with GC-MS in estimation of benzo[a]pyrene in sesame oil

Cheng, Wei-Wei (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Wang, Xue-DeLiu, Bing-GeLiu, Guo-Qin  Source: Modern Food Science and Technology, v 31, n 10, p 282-286 and 306, October 15, 2015 

24. Structure and thermal properties of glutelin from Euryale ferox seeds

Li, Wei (School of Food Science and Technology, Jiangnan University, Wuxi, China); Mao, JianQi, Bin  Source: Modern Food Science and Technology, v 31, n 10, p 129-133, October 15, 2015

25. Effects of light stress on astaxanthin accumulation and antioxidant activities in Haematococcus pluvialis

Jiang, Hong-Xia (College of Fisheries, Henan Normal University, Xinxiang, China); Lei, Meng-YunLin, Xiong-PingKong, Xiang-Hui  Source: Modern Food Science and Technology, v 31, n 10, p 215-221 and 233, October 15, 2015 

26. 16S ribosomal DNA-based analysis of bacteria in shrimp sauce: effect of fermentation temperature on protease system and product quality

Hu, Xiao-Xi (College of Food Science and Engineering, South China Agricultural University, Guangzhou, China); Duan, ShanWang, Xiang-JunLiao, Guang-QiangWu, Yong-HeKuang, Hao-BinYang, Liu  Source: Modern Food Science and Technology, v 31, n 10, p 156-162, October 15, 2015 

27. Establishment of a polymerase chain reaction denaturing gradient gel electrophoresis (pcr-dgge) method to analyze bacteria from xiaoqu of soybean-flavor liquor

Jiang, Wen-Yu (College of Food Science South China Agricultural University, Guangzhou, China); Xu, Xue-FengYang, You-Hui  Source: Modern Food Science and Technology, v 31, n 10, p 307-312 and 268, October 15, 2015 

28. Determination of total folate content and polyglutamate folate distribution in winged beans using UPLC-MS/MS

Dai, Jin-Feng (Department of Biotechnology, College of Life Science and Technology, Jinan University, Guangzhou, China); Xu, Ming-FangDuan, Han-YingQiu, Rui-XiaWang, Chao  Source:Modern Food Science and Technology, v 31, n 10, p 295-300, October 15, 2015 

29. Synthesis and structural characterization of rhodinol-β-D-glucosidically bound flavor precursors linkage

Lei, Sheng (Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, China); Yang, Xi-HongXie, Wan-CuiZhang, LingCheng, Dong-WeiLiu, Xiao-MinZhang, Tian-DongGao, Qian  Source: Modern Food Science and Technology, v 31, n 10, p 163-167, October 15, 2015 

30. Effect of the aggregation state of wheat gluten on the degree of deamidation as a function of concentration

Liao, Lan (College of Bioscience and Biotechnology, Fuzhou University, Fuzhou, China); Han, Xue-YueLi, Zhang-FaZhao, Mou-Ming  Source: Modern Food Science and Technology, v 31, n 10, p 80-85 and 62, October 15, 2015 

31. Establishment of a rapid method for differentiating fresh and thawed meat based on β-hydroxyacyl-CoA-dehydrogenase activity

Sun, Hao (College of Food and Bioengineering, Jimei University, Xiamen, China); Ni, HuiChen, FengZhang, Su-FangCai, Hui-Nong  Source: Modern Food Science and Technology, v 31, n 10,p 196-202 and 281, October 15, 2015 

32. Effect of red rice polyphenol on in vitro carbohydrate digestion and adsorption

Hu, Bai (School of Food Science and Technology, Jiangnan University, Wuxi, China); Zhang, YuZhang, HuiWang, LiQian, Hai-FengQi, Xi-Guang  Source: Modern Food Science and Technology, v 31, n 10, p 134-139, October 15, 2015 

33. Changes of ATP-related compounds contents and its degradation pathways in shrimps during chilled storage

Qiu, Wei-Qiang (College of Food Science and Technology Shanghai Ocean University, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China); Xie, JingChen, Shun-ShengQu, Ying-HongSong, XueWang, Dan-Ni  Source: Modern Food Science and Technology, v 31, n 10, p 103-108 and 181, October 15, 2015 

34. Antioxidant activity of whole wheat flour during in vitro simulated digestion

Wang, Hui-Qing (College of Food Science, Southwest University, Chongqing, China); Liu, DongSun, Hai-YanMing, Jian  Source: Modern Food Science and Technology, v 31, n 10, p 122-128,October 15, 2015

35. Effects of six mold strains on the physicochemical properties of functional vitamin drinks

Xu, Hong (The Robust (Guangdong) food and beverage Co., LTD, Guangzhou, China); Liu, Xiao-BoGuo, Wei-PengWu, Xiu-HuaLiu, Ting-TingMo, Shu-Ping  Source: Modern Food Science and Technology, v 31, n 10, p 263-268, October 15, 2015 

36. Elimination of mycotoxins in semi-dried fish products with electrolyzed water treatment

Sun, Wen-Shuo (College of Food Science and Technology Technology, Shanghai Ocean University, Shanghai, China); Jin, Meng-TongWu, Ai-BoPan, Ying-JieZhao, Yong  Source: Modern Food Science and Technology, v 31, n 10, p 222-226, October 15, 2015 

37. Corbiculidae-derived polysaccharide structure and protection against carbon tetrachloride-induced liver damage in mice

Jiang, Chang-Xing (College of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian, China); Li, Song-LinXiong, Qing-PingNie, Ling-HongChen, Xiao-Ming  Source:Modern Food Science and Technology, v 31, n 10, p 24-28, October 15, 2015 

38. Study of the separation, purification, and anti-tumor activities of peptides prepared from enzymolyzed Cuora trifasciata meat

He, Sheng-Jie (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Mao, Xin-LiangZhang, Xue-Wu  Source: Modern Food Science and Technology, v 31, n 10, p 86-90 and 167, October 15, 2015 

39. Effects of defatting coupled with deproteinization on the physiochemical properties of A- and B-type wheat starch

Wu, Gui-Ling (College of Food Science and Engineering, Northwest A&F University, Yangling, China); Li, Wen-HaoGuo, Hong-MeiGao, Jin-MeiHuang, QianZhang, Guo-Quan  Source: Modern Food Science and Technology, v 31, n 10, p 227-233, October 15, 2015 

40. Properties and aggregation characteristics of rice residue proteins obtained by different extraction methods

Chen, Jia-Yi (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China); Zhong, Jun-ZhenLiu, Cheng-Mei  Source: Modern Food Science and Technology, v 31, n 10, p 241-246, October 15, 2015

41. Study on the desalination and ultrafiltration treatment of angiotensin converting enzyme (ACE) inhibitory peptides derived from ovalbumin and their physicochemical properties

Cheng, Yuan (College of Food Science, Northeast Agricultural University, Harbin, China); Zhao, YingChi, Yu-JieSun, BoWang, Jun-Tong  Source: Modern Food Science and Technology, v 31, n 10, p 203-209, October 15, 2015 

42. Removal effect of cadmium from mussel (Mytilus edulis) using a protein hydrolyate-Fe2+complex

Zhang, Bin (Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan, China); Wang, Xiao-LingShi, Zhou-RongDeng, Shang-GuiDing, Qiu-Ying  Source: Modern Food Science and Technology, v 31, n 10, p 91-96 and 195, October 15, 2015

43. Low-field nuclear magnetic resonance relaxation properties and principal component analysis of gelatin-sucrose/sodium chloride systems

Huang, Yuan-Fen (Institute of Food Safety and Quality, University of Shanghai for Science and Technology, Shanghai, China); Wang, XinLiu, Bao-Lin  Source: Modern Food Science and Technology, v 31, n 10, p 45-52 and 162, October 15, 2015 

44. Establishment of methods for rapid identification of natural and artificial shark fins

Lin, Wan-Ling (Chinese Academy of Fishery Sciences, National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Guangzhou, China); Yang, Shao-LingYang, Xian-QingLi, Lai-HaoWu, Yan-YanHao, Shu-XianHu, XiaoHuang, HuiWei, Ya  Source: Modern Food Science and Technology, v 31, n 10, p 287-294 and 209,October 15, 2015 

45. Effect of different packaging methods on microbial growth and physicochemical properties of pre-processed roast pork at icetemperature storage

Ren, Jing (College of Food Sciences, Northeast Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Harbin, China); Cheng, LongHan, QiZhang, HuanKong, Bao-Hua  Source: Modern Food Science and Technology, v 31, n 10, p 182-189, October 15, 2015 

46. Structure and antioxidant activity of HAP-I in russula vinosa

He, Ting (School of Light Industry and Food Scicences, South China University of Technology, Guangzhou, China); Yan, Sheng-FanChen, Jian  Source: Modern Food Science and Technology, v 31, n 10, p 63-68, October 15, 2015 

47. Patterns in the formation of biogenic amines in chinese rice wine during primary fermentation process

Zhang, Wu-Ji (School of Engineering, The Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi, China); Xia, Xiao-LeZhang, BingXia, Mei-FangYang, Hai-LinWang, Wu  Source:Modern Food Science and Technology, v 31, n 10, p 269-274 and 300, October 15, 2015 

48. Effects of peanut protein concentrate on heat-induced gel properties of chicken breast muscle salt-soluble proteins

Feng, Ting (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China); Sun, Jing-XinWu, ZhenXu, Xing-LianWang, Shu-LingLi, PengXia, Meng  Source:Modern Food Science and Technology, v 31, n 10, p 97-102 and 128, October 15, 2015 

49. Enzymatic characteristics and thermal inactivation kinetics of lipoxygenase from fresh jujube

Li, Jun-Lan (College of Agriculture and Biotechnology, Hexi University, Zhangye, China); Zheng, Xiu-FangCheng, MingJiao, YangFeng, Jiu-HaiLi, Cai-XiaQi, Fu-Jian  Source: Modern Food Science and Technology, v 31, n 10, p 174-181, October 15, 2015 

50. Volatile components and in Vitro digestibility of silkworm pupae protein

Mei, Xin (Institute of Processing of Agricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Science, Wuhan, China); Cai, ShaWu, HuiFan, JinShi, Jian-BinGuan, JianChen, Xue-LingHe, Jian-Jun  Source: Modern Food Science and Technology, v 31, n 10, p 275-281, October 15, 2015

51. Stability and structural properties of food lipid nanoparticles modified by trehalose

Wen, Zhen (Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen, China); Lin, JingZheng, Zong-KunLi, Shi-TingSu, Jun-QingMi, Hong-Wei  Source: Modern Food Science and Technology, v 31, n 10, p 18-23, October 15, 2015