Modern Food Science and Technology

(2015,VoI.31,No.11)

 

1. Fermentation capacity of superior lactic acid bacteria identified from milk cake and acid whey from Sani area of Yunnan Province

Yang, Yu-Sen (Department of Nutrition and Food Science, School of Public Health, Kunming Medical University, Kunming, China); Pan, Hong-MeiYin, Jian-ZhongFu, QiangFeng, Yue-MeiWang, Song-MeiWu, Zhi-ShuangWu, Shao-Xiong  Source: Modern Food Science and Technology, v 31, n 11, p 107-112 and 100, November 15, 2015 

2. Effects of various amounts of star anise (illicium verum) on the volatile compounds in marinated chicken drumsticks

Sun, Ling-Xia (College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China); Zhao, Gai-MingLi, Miao-YunLiu, Yan-Xia  Source: Modern Food Science and Technology, v 31, n 11, p 324-331, November 15, 2015 

3. Processing properties of starch from quercus variabilis Bl. acorn

Yang, Xue-Guo (College of Food Science and Engineering, Northwest A&F University, Yangling, China); Lei, HongChang, FeiJiang, Peng-FeiHuang, Hui-NaZhang, Guo-YunDuan, Xu-Chang Source: Modern Food Science and Technology, v 31, n 11, p 250-256 and 249, November 15, 2015 

4. Drying characteristics and energy consumption of peach slices during ultrasound-assisted osmotic dehydration in combination with infrared radiation

Zhang, Peng-Fei (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China); Lv, JianZhou, Lin-YanBi, Jin-FengLiu, XuanWu, Xin-Ye  Source: Modern Food Science and Technology, v 31, n 11, p 234-241, November 15, 2015

5. Effect of marination temperature on the quality of Tibetan mutton

Li, Hai (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China); Wei, Xiu-LiZhang, Chun-HuiChen, Lin-LiWang, Zhen-YuZhang, De-Quan  Source: Modern Food Science and Technology, v 31, n 11, p 257-262 and 306,November 15, 2015 

6. Effect of different voltages and end-point temperatures on protein degradation in lamb meat and meat quality during ohmic heating

Lu, Yi (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China); Dai, YanDu, XinDai, Rui-Tong  Source: Modern Food Science and Technology, v 31, n 11, p 196-202 and 318, November 15, 2015 

7. Dynamic rheological properties of soymilk during the coagulation process

Xiong, Xiu-Fang (College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China); Zhang, WeiLi, Xing-ShuJin, Hong-LingGuo, Kang-Quan  Source: Modern Food Science and Technology, v 31, n 11, p 227-233, November 15, 2015 

8. Anthocyanin antisense interference of ethanol dehydrogenase II in saccharomyces cerevisiae and its influence on ethanol fermentation

Xue, Ting (College of Life Sciences, Fujian Normal University, Key Laboratory of Developmental and Neural Biology, Fuzhou, China); Chen, Dong-CaiLiu, YanSu, Xiao-MeiLin, Rong-HuaChen, You-Qiang  Source: Modern Food Science and Technology, v 31, n 11, p 135-141, November 15, 2015 

9. Effects of cryoprotectants on the cytochemical properties of DVS gluconacetobacter xylinus cells

Deng, Fu-Ming (Product Processing Research Office, Coconut Research Institute, CATAS, Wenchang, China); Yan, Qiao-LiWang, HuiChen, Wei-Jun  Source: Modern Food Science and Technology, v 31, n 11, p 62-67 and 61, November 15, 2015 

10. Expression of the alkaline pectate lyase gene pel from paenibacillus campinasensis BL-11 in pichia pastoris

Liu, Xiao-Xiao (South China University of Technology Biological Sciences and Engineering, Guangzhou, China); Zheng, Xue-YunLiang, Shu-LiHan, Shuang-YanLin, Ying  Source: Modern Food Science and Technology, v 31, n 11, p 74-79, November 15, 2015 

11. Isolation of proteins from by-products of grifola frondosa polysaccharides extraction and their functional properties

Yang, Kai (Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China); Fang, LunHu, Jun-RongSun, Pei-Long  Source: Modern Food Science and Technology, v 31, n 11, p 68-73 and 189, November 15, 2015

12. Analysis of SOD gene expression in alicyclobacillus acidoterrestris under heat and acid stresses

Xu, Xi-Xi (School of Food Science, Henan Institute of Science and Technology, Xinxiang, China); Hua, Cheng-WeiLiu, Xiao-JiaoJiao, Ling-Xia  Source: Modern Food Science and Technology, v 31, n 11, p 80-85, November 15, 2015 

13. Anti-aging effects of polysaccharides from Lophatherum gracile Brongn.

Huang, Sai-Jin (Department of Chemistry Engineering, Hunan Institute of Engineering, Xiangtan, China); Yin, Ai-WuGong, DengLi, Tan-Fang  Source: Modern Food Science and Technology, v 31, n 11, p 51-55, November 15, 2015 

14. Relationship between the protease and amylase systems of aspergillus oryzae PRB-1 and the physicochemical properties of high-salt diluted-state soy sauce

Lin, Wei-Min (College of Food Sciences, South China Agricultural University, Guangzhou, China); Yan, ZheLiu, FanLing, Xiu-YiHu, Wen-FengGao, Xiang-Yang  Source: Modern Food Science and Technology, v 31, n 11, p 142-148, November 15, 2015 

15. Preliminary studies on the hypolipidemic effect and mechanism of cyclocarya paliurus polysaccharides in hyperlipidemic mice

Hu, Wen-Bing (Key Lab for Agro-Products Processing and Quality Control, Jiangxi Agricultural University, Nanchang, China); Zhao, JingChen, Ting-TingWu, RuWang, Wen-Jun  Source: Modern Food Science and Technology, v 31, n 11, p 39-44, November 15, 2015 

16. Suspension stability of an orange juice beverage containing sacs

Ren, Jing-Nan (Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China); Song, Si-YuanTai, Ya-NanXu, MinDong, ManYang, Zi-YuWu, Hou-JiuPan, Si-YiFan, Gang  Source: Modern Food Science and Technology, v 31, n 11, p 277-283, November 15, 2015 

17. Analysis of aroma fingerprint of Xihu Longjing tea using HS-SPME/GC-MS

Lv, Hai-Peng (Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China); Yang, TingZhu, YinZhang, YueLin, Zhi  Source: Modern Food Science and Technology, v 31, n 11, p 339-347 and 331, November 15, 2015

18. MiSeq sequencing to study the diversity of microflora in bulk-marinated duck meat during storage

Xie, Ping (Jiangxi Agricultural University/Engineering Laboratory for Agro-processing and Safety Control of Jiangxi, Nanchang, China); Xu, Ming-ShengYin, Zhong-PingTang, Dao-BangXu, Yu-JuanDai, Yi  Source: Modern Food Science and Technology, v 31, n 11, p 120-126 and 106, November 15, 2015 

19. Rapid determination of organic phosphorus pesticide residue by a carbon nanotube/acetylcholinesterase electrochemical biosensor

Du, Ping (Department of Chemical Enginering of Binzhou University, Binzhou, China)  Source: Modern Food Science and Technology, v 31, n 11, p 284-289, November 15, 2015 

20. Effect of unsaturated fatty acids from rice bran oil on cloning and migration ability of HepG2cells

Liang, Ying (National Engineering Laboratory For Rice and By-product Deep Processing, Center South University of Forestry & Technology, Changsha, China); Liu, YingWang, RongGao, YuWu, WeiTian, Ming-HuiLin, Qin-Lu  Source: Modern Food Science and Technology, v 31, n 11, p 7-12 and 50, November 15, 2015

21. Metabolites and metabolic pathway of quinocetone in apostichopus japonicus

Ren, Chuan-Bo (Shandong Marine Resource and Environment Research Institute, Shandong Province Key Laboratory of Restoration for Marine Ecology, Yantai, China); Xue, Jing-LinGuan, Li-LiTian, Xiu-HuiSun, YanLiu, Hui-HuiXu, Ying-JiangGe, PingLiu, FeiGong, Xiang-HongZhang, Xiu-Zhen  Source: Modern Food Science and Technology, v 31, n 11, p 13-19 and 44,November 15, 2015

22. Changes in quality and volatile substances of different varieties of grapes as evaluated by electronic nose combined with GC-MS technology

Yan, Ting-Cai (College of Food Science, Shenyang Agricultural University, Shenyang, China); Shao, DanLi, Jiang-KuoZhang, PengChen, Shao-Hui  Source: Modern Food Science and Technology, v 31, n 11, p 290-297 and 270, November 15, 2015 

23. Effect of microwave drying on the dielectric properties of Jiangnan rice cakes

Sonh, Chun-Fang (Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China); Sang, TianWang, YanYang, TongXu, Yan-FengZhang, PengCui, Zheng-WeiZhu, Hai-Qing  Source: Modern Food Science and Technology, v 31, n 11, p 177-183, November 15, 2015 

24. Effect of spray drying on the physiochemical, structural, and functional properties of seed-watermelon seed proteins

Deng, Zhi-Chuan (Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China); Zhang, ChaoZhang, HuiWang, LiQian, Hai-FengQi, Xi-GuangZhang, Chun-Hua  Source: Modern Food Science and Technology, v 31, n 11, p 242-249, November 15, 2015 

25. Rapid Identification of vibrio parahaemolyticus in seafood by nested PCR

Zhang, De-Fu (College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, China); Fan, Xiao-LinFu, Xu-LeiZhang, MingLiu, Xue-FeiTang, Yi-WeiGao, XueLi, ChunLi, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 11, p 307-312 and 276, November 15, 2015

26. Analysis of nine β-agonist residues in livestock products by high performance liquid chromatography-tandem mass spectrometry coupled with membrane dialysis

Yang, Li-Jun (Technology Center, Weihai Entry-Exit Inspection and Quarantine Bureau, Weihai, China); Xu, Cheng-GangAn, Dai-ZhiHu, Qiao-RuLiang, Jun-NiHuang, Zhi-Qiang  Source:Modern Food Science and Technology, v 31, n 11, p 298-306, November 15, 2015

27. Application of De novo sequencing in the whole genomic study of beer-spoilage lactobacilli

Liu, Jun-Yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Li, LinLi, BingDeng, YangXu, Zhen-Bo  Source: Modern Food Science and Technology, v 31, n 11, p 155-162, November 15, 2015 

28. Preparation and application of a molecularly imprinted solid-phase extraction membrane with high selectivity to diniconazole

Gao, Wen-Hui (College of Biological Science and Engineering, Research Center for Fermentation Engineering of Hebei, Hebei University of Science and Technology, Shijiazhuang, China); Zhao, Chun-Juan  Source: Modern Food Science and Technology, v 31, n 11, p 163-169 and 176, November 15, 2015

29. Selection of lactic acid bacterial strains for a fermented oat beverage

Zhao, Fu-Li (Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China); Zhong, KuiTong, Li-TaoLiu, Li-YaZhou, Xian-RongZhou, Su-Mei  Source: Modern Food Science and Technology, v 31, n 11, p 263-270, November 15, 2015

30. Effect of heat treatment on structural properties and hydrolysis efficiency of zein

Wang, Xiao-Jie (Heilongjiang Key Laboratory of Agricultural Products Processing, College of Food and Biological Engineering, Qiqihar University, Qiqihar, China); Liu, Xiao-LanCong, Wan-SuoYuan, Ping-ChenYang, Rui-Jie  Source: Modern Food Science and Technology, v 31, n 11, p 170-176, November 15, 2015 

31. Evaluation of the relative odor activity value in red raspberry fruit vinegar by principal component analysis

Zhang, Qiang (College of Food Science and Technology, Gansu Agricultural University, Lanzhou, China); Xin, Xiu-LanYang, Fu-MinChen, Liang  Source: Modern Food Science and Technology, v 31, n 11, p 332-338, November 15, 2015 

32. Characteristics of an oil-in-water emulsion stabilized by soybean protein isolate in simulated gastric fluid

Cheng, Yun-Long (College of Biological Engineering, Henan University of Technology, Zhengzhou, China); Guan, Jun-JunLi, Shi-Hao  Source: Modern Food Science and Technology, v 31, n 11, p 184-189, November 15, 2015 

33. A method for detection of zeaxanthin and its stereoisomers

Liu, Chun-Ju (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, National Vegetable Processing Technology R&D Sub-centers, Nanjing, China); Xiao, Ya-DongZhang, Zhong-YuanLiu, Chun-QuanLi, Da-Jing  Source: Modern Food Science and Technology, v 31, n 11, p 313-318, November 15, 2015 

34. Relationship between dielectric properties, physiological properties, and internal qualities of pears during the late growth stage

Guo, Wen-Chuan (College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China); Kong, Fan-RongWang, Zhuan-WeiLiu, Da-Yang  Source: Modern Food Science and Technology, v 31, n 11, p 56-61, November 15, 2015 

35. Rapid detection of nitrite in food using the electrode modified by hemoglobin/gold nanoparticle-reduced graphene oxide composite

Xu, Hou-Chuan (School of Biological and Food Engineering, Hefei University of Technology, Hefei, China); Ding, ShunCao, Xiao-DongYe, Ying-WangYe, Yong-KangSun, Han-Ju  Source:Modern Food Science and Technology, v 31, n 11, p 319-323, November 15, 2015 

36. Electronic tongue-based prediction models predicting physicochemical parameters of Chinese herring solid-state fermentation

Guan, Juan (School of Marine Science, Ningbo University, Ningbo, China); Ou, Chang-RongTang, Hai-QingCao, Jin-XuanQin, YingGao, Ya-Wen  Source: Modern Food Science and Technology, v 31, n 11, p 219-226, November 15, 2015

37. Predictive growth models of multidrug-resistant and drug-sensitive escherichia coli in beef

Zhang, Mei (College of Food Science and Technology, Shihezi University, Shihezi, China); Ji, HuaLi, Kai-XiongLu, Shi-LingHao, Ren-FengQu, QingXia, Yun-Min  Source: Modern Food Science and Technology, v 31, n 11, p 190-195, November 15, 2015 

38. Effects of cold-shock treatment on fatty acids in membrane lipids, lipoxygenase and chilling resistance of banana fruit

Qiu, Jia-Rong (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China); Zhang, Liang-QingChen, ChunLin, Zhen-ShanWang, Ze-Jin  Source: Modern Food Science and Technology, v 31, n 11, p 211-218 and 233, November 15, 2015 

39. Effect of gelatinization and retrogradation cycle treatments on the structure and physicochemical properties of sweet potato starch

Zhao, Zhong-Kai (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Beijing, China); Mu, Tai-HuaYang, Hai-YanZhang, Miao  Source: Modern Food Science and Technology, v 31, n 11, p 203-210 and 241, November 15, 2015 

40. Antigenicity, allergenicity, and structural properties of soy protein isolate-xylose conjugates

Bu, Guan-Hao (College of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Zhang, NanChen, Fu-Sheng  Source: Modern Food Science and Technology, v 31, n 11, p 33-38 and 91, November 15, 2015 

41. Effect of two plant extracts on the stability of the body wall collagen in instant sea cucumber

Zhao, Yuan-Yuan (College of Food Science and Engineering, Ocean University of China, Qingdao, China); Xue, YongDong, JunLi, Zhao-JieWang, Yu-MingXue, Chang-Hu  Source: Modern Food Science and Technology, v 31, n 11, p 113-119, November 15, 2015 

42. Protective effect of mulberry polysaccharides on H2O2-induced oxidative damage in PC-12 cells

Zhang, Pei-Li (College of Food Science, South China Agricultural University, Guangzhou, China); Zhang, ShuaiChen, Xue-XiangLiu, GuoWang, QunCao, Yong  Source: Modern Food Science and Technology, v 31, n 11, p 20-24 and 85, November 15, 2015 

43. Interactive effect of antioxidant activities of jujube polysaccharides and flavonoids

Ai, Zhi-Lu (College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China); Wang, Dong-LiangFan, Hui-PingShi, Ju-LingXu, ChaoLi, XiSong, Yi-NuoWang, Na Source: Modern Food Science and Technology, v 31, n 11, p 86-91, November 15, 2015

44. Analysis of nutritional components of enzymatic extract from apostichopus japonicus and its effects on the immunological functions of mice

Yuan, Wen-Peng (Biology Institute of Shandong Academy of Sciences, Key Laboratory for Applied Microbiology of Shandong Province, Jinan, China); Zhang, Mian-SongHu, WeiJia, Ai-RongXia, Xue-KuiLiu, Chang-HengQiao, Ruo-Jin  Source: Modern Food Science and Technology, v 31, n 11, p 45-50, November 15, 2015 

45. Effect of sugar additionon lipolysis of cantonese-style sausage

Qiu, Chao-Ying (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Su, Guo-WanCui, ChunSun, Wei-Zheng  Source: Modern Food Science and Technology, v 31, n 11, p 271-276, November 15, 2015 

46. Antibacterial mechanism of gingerols

Liu, Wei (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China); Zhao, JingChen, DongZhou, Chun-LiLi, Quan-Hong  Source: Modern Food Science and Technology, v 31, n 11, p 92-100, November 15, 2015 

47. Screening and potential probiotic properties of lactic acid bacteria with high angiotensin-I converting enzyme-inhibition activity

Cheng, Long (Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China); Gong, Fu-MingLi, Xiao-RanXiang, XinLuo, Yi-YongLiu, Chen-Jian Source: Modern Food Science and Technology, v 31, n 11, p 127-134 and 119, November 15, 2015 

48. Preparation and drug-delivery of composite hollow polyacrylic acid-coated magnetite nanoparticles

He, Quan-Guo (Key Laboratory of Green Packaging and Biological Nanotechnology Application of Hunan Province, Hunan University of Technology, Zhuzhou, China); Liang, JingLiu, JunNie, Li-BoZhang, Ji-De  Source: Modern Food Science and Technology, v 31, n 11, p 149-154, November 15, 2015 

49. Preparation of bioactive peptides derived from spirulina platensis and their anti-tumor activities

Wang, Zhu-Jun (South China University of Technology, Guangzhou, China); Zhang, Xue-Wu  Source: Modern Food Science and Technology, v 31, n 11, p 25-32, November 15, 2015 

50. Apoptosis-inducing effect of porcine cartilage polysaccharide on MCF-7 cells and their differentially expressed proteins

Wei, Xin (Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Wang, Peng-FeiLiu, An-Jun Source: Modern Food Science and Technology, v 31, n 11, p 1-6, November 15, 2015 

51. Effect of Yunnan large-leaf camellia sinensis extract on growth and aflatoxin production of aspergillus flavus

Li, Hao (College of Food Science, South China Agriculture University, Guangzhou, China); Tan, Ying-ZhiChen, Zhu-TaoOu, Jian-FaChen, Yao-XuFang, Xiang  Source: Modern Food Science and Technology, v 31, n 11, p 101-106, November 15, 2015