Modern Food Science and Technology

(2015,VoI.31,No.3)

1. Effects of patulin on the proliferation and apoptosis of human embryonic kidney cells

Zhang, Bai-Gang (College of Food Science and Engineering, Northwest A&F University, Yangling, China); Peng, Xiao-Li; Li, Guang-Hui; Xu, Yun-Feng; Xia, Xiao-Dong  Source: Modern Food Science and Technology, v 31, n 3, p 12-17, March 15, 2015 

2. Rapid detection of adulterate starch in chocolate by near-infrared spectroscopy

Liu, Jia (College of Food Science, Southwest University, Chongqing, China); Zhao, Qiu-Shuang; Li, Ming-Qi; Chen, Jia; Zhao, Guo-Hua  Source: Modern Food Science and Technology, v 31, n 3, p 260-265, March 15, 2015

3. The mechanism of Nereis active protease-induced apoptosis in lung cancer SPC-A-1 cells

Zhang, Guo-Mei (School of Food Science and Pharmacy of Zhe Jiang Ocean University, Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, Zhoushan, China); Yang, Zui-Su; Ding, Guo-Fang; Huang, Fang-Fang; Zhao, Yu-Qing  Source: Modern Food Science and Technology, v 31, n 3, p 6-11, March 15, 2015 

4. Microflora analysis and preliminary identification of dominant spoilage bacteria in vacuum-packed harbin red sausage

Yu, Long-Hao (College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China); He, Wang-Lin; Li, Jing-Jing; Yu, Hong; Ma, Hong-Yan  Source: Modern Food Science and Technology, v 31, n 3, p 66-70, March 15, 2015 

5. Evaluation and Establishment of Shelf Life Prediction Model for Cold-chain Lettuce Dish

Li, Bian-Sheng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Huang, Zhi-Jun; Zhang, Xiao-Yin; Ruan, Zheng  Source: Modern Food Science and Technology, v 31, n 3, p 177-183, March 15, 2015

6. Effect of ultrafiltration product of cantonese sausage on the preservation of ground beef

Zhang, Da-Lei (South China Agricultural University Livestock Processing and the Quality and Safety Control Laboratories, Guangzhou, China); Jiang, Ai-Min; Xia, Lie; Li, Jun-Guang; Chen, Wei-Wei Source: Modern Food Science and Technology, v 31, n 3, p 235-241 and 219, March 15, 2015

7. Analyzing the effect of cassia extracts on the decrease in nitrosamine content of harbin dry sausages

Li, Mu-Chun (College of Food Science, Northeast Agricultural University, Harbin, China); Kong, Bao-Hua; Sun, Fang-Da; Han, Qi  Source: Modern Food Science and Technology, v 31, n 3, p 228-234, March 15, 2015 

8. Effect on volatile flavor compounds in broad bean sauce fermented in four different ways

Liu, Ying (College of Food Science and Technology Hunan Agricultural University, Changsha, China); Hu, Mao-Feng; Liu, Su-Chun  Source: Modern Food Science and Technology, v 31, n 3, p 190-196 and 201, March 15, 2015 

9. Physical and chemical properties of carboxymethyl indica rice starch and use in ice cream

Liu, Zhong-Yi (Collage of Chemical Engineering, Xiangtan University, Xiangtan, China); Peng, Li; Bao, Hao; Chen, Ting; Qiao, Li-Juan  Source: Modern Food Science and Technology, v 31, n 3, p 184-189, March 15, 2015 

10. Effect of fish skin collagen peptides on cell viability of human skin keratinocytes

Chen, Jun (College of Food and Biological Engineering, Jimei University, Xiamen, China); Ye, Yan-Jun; Wang, Bao-Zhou; Weng, Wu-Yin  Source: Modern Food Science and Technology, v 31, n 3,p 55-59 and 49, March 15, 2015 

11. Structural analysis of polysaccharides from pleurotus ferulae lenzi

Chen, Shuai (College of Food Sciences, Shihezi University, Shihezi, China); Xu, Cheng-Jian; Li, Ying-Biao; Liu, Bing; Wang, Xue-Ming; He, Yan  Source: Modern Food Science and Technology, v 31, n 3, p 29-37, March 15, 2015

12. Rapid quality analysis of chinese rice wine by raman spectroscopy and support vector machines

Wang, Wei-Qin (Shanghai Honghai Foodstuffs Co. Ltd, Shanghai, China); Wang, Li; Yu, Hai-Yan  Source: Modern Food Science and Technology, v 31, n 3, p 255-259, March 15, 2015

13. High-density culture and potential aquatic remediation activity of bacillus subtilis H001

Liu, Dong-Mei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Luo, Tong-Hui; Li, Xin-Rui; Wu, Hui; Li, Li; Xiao, Xing-Long; Yuan, Kun; Lai, Fu-Rao  Source: Modern Food Science and Technology, v 31, n 3, p 151-157, March 15, 2015

14. The isolation and identification of deep-sea bacteria that produce salt-tolerant proteases

Zhao, Mou-Ming (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Shu, Hui; Cui, Chun; Lei, Fen-Fen; Tang, Xue-Lu  Source: Modern Food Science and Technology, v 31, n 3, p 50-54, March 15, 2015 

15. Effects of total saponins in Panax notoginseng leaves on behavior and levels of cAMP, PKA, and BDNF in rats exposed to chronic unpredictable mild stress

Zhang, Hua-Lin (School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China); Zhou, Zhong-Liu; Yang, Hong-Yan; Xiang, Hui  Source: Modern Food Science and Technology, v 31, n 3, p 1-5 and 23, March 15, 2015 

16. The effect of polyphenol oxidase on the pile-fermentation process and quality of Pu-erh tea

Fu, Ying-Xuan (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Liu, Tong-Xun  Source: Modern Food Science and Technology, v 31, n 3, p 197-201, March 15, 2015

17. Factors influencing the stability of goat milk proteins

Wang, Cun-Fang (College of Food and Biological Engineering, QILU University of Technology, Shandong Provincial Key Laboratory of Microbial Engineering, Jinan, China); Shi, Yong-Cui; Li, Yu; Lou, Xin-Man  Source: Modern Food Science and Technology, v 31, n 3, p 207-212, March 15, 2015 

18. Cloning, expression, and characterization of a phosphoglucomutase from paenibacillus mucilaginosus

Tang, Jia-Yi (School of Biological Science and Engineering, South China University of Technology, Guangzhou, China); Lan, Dong-Ming; Wang, Yong-Hua; Yang, Bo  Source: Modern Food Science and Technology, v 31, n 3, p 38-42 and 37, March 15, 2015 

19. Preparation and characterization of cellulose nanocrystals from peanut shells

Liu, Xiao (College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China); Dong, Hai-Zhou; Hou, Han-Xue  Source: Modern Food Science and Technology, v 31, n 3, p 172-176 and 171, March 15, 2015 

20. Characteristics of the dynamic spectral response of Korla pear

Xu, Hu-Bo (College of Mechanical and Electrical Engineering, Research Center of Oasis Agricultural Mechanization, Shihezi University, Shihezi, China); Wu, Jie; Wang, Zhao-Peng; Gao, Yong-Mao; Wang, Zhi-Peng; Zhao, Zheng-Qiang  Source: Modern Food Science and Technology, v 31, n 3, p 71-76, March 15, 2015 

21. Domestication of chlorella protothecoides for high tolerance to sugarcane bagasse hydrolysate using a fibrous-bed bioreactor

Wei, Dong (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Chen, Jiao-Min; Ou, Ying-Shi  Source: Modern Food Science and Technology, v 31, n 3, p 138-143, March 15, 2015 

22. Studies on the inductive methodology for evaluating the soluble solid content of watermelon

Yang, Na (School of Food Science and Technology, JiangNan University, Wuxi, China); Jin, Ya-Mei; Bin, Yong-Lin; Zhao, Juan-Juan; Jin, Zheng-Yu; Xu, Xue-Ming  Source: Modern Food Science and Technology, v 31, n 3, p 249-254, March 15, 2015 

23. Cloning, prokaryotic expression, and purification of the mincle receptor protein

Yan, Ping (Research Center of Chinese Herbal Resource Science and Engineering, Key Laboratory of Chinese Medicinal Resource from Lingnan, Guangzhou University of Chinese Medicine, Guangzhou, China); Zhu, Xi-Mei; Li, Lu; Lin, Wen-Hua; Zhan, Ruo-Ting; Tang, Yu-Qian  Source: Modern Food Science and Technology, v 31, n 3, p 77-83 and 76, March 15, 2015 

24. Effect of 11S globulin on the properties of chicken myosin gel

Zhang, Qiu-Hui (College of Food, Shenyang Agricultural University, Shenyang, China); Li, Miao-Yun; Gao, Xiao-Ping; Zhang, Jian-Wei; Zhao, Gai-Ming; Yue, Xi-Qing  Source: Modern Food Science and Technology, v 31, n 3, p 103-107 and 143, March 15, 2015 

25. Preparation and adsorption characteristic of magnetic molecular imprinted polymers for di(2-ethylhexyl) phthalate

Xu, Xiao-Yan (Institute of Food Quality and Safety, South China Agricultural University, Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou, China); Xu, Li; Huang, Meng-Ling; Lin, Yong-Shi; Lei, Qian-Yun  Source: Modern Food Science and Technology, v 31, n 3, p 133-137, March 15, 2015

26. Extraction of phenolic acids and flavonoids from nidus vespae using silica-supported ionic liquid-based matrix solid-phase dispersion

Wang, Zhi-Bing (College of Chemistry and Life Science, Changchun University of Technology, Changchun, China); Zhao, Yang; Xin, Nan; Zhang, Sheng-Yu; Qiu, Fang-Ping  Source: Modern Food Science and Technology, v 31, n 3, p 158-164, March 15, 2015 

27. The hepatoprotective effect of polyphenols from sphallerocarpus gracilis Stem leaves against CCl<inf>4</inf>-induced acute hepatic damage in mice

Kang, Li-Na (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China); Ma, Ting-Ting; Zhao, Pei; Zheng, Cui-Ping; Quan, Mei-Ping; Sun, Xiang-Yu; Tian, Cheng-Rui  Source: Modern Food Science and Technology, v 31, n 3, p 18-23, March 15, 2015 

28. Comparison of volatile components in commercial vegetable oils and gutter oils from hunan cuisine

Li, Xiao-Feng (College of Science and Technology, Jinan University, Guangzhou, China); Wang, Chao; Wang, Yong; Huang, Xiao-Lan; Lin, Xiao-Shan; Wu, Hui-Qin  Source: Modern Food Science and Technology, v 31, n 3, p 242-248 and 265, March 15, 2015

29. Cloning and bioinformatics analysis of Fe-SOD gene in alicyclobacillus acidoterrestris

Jiao, Ling-Xia (School of Food Science, Henan Institute of Science and Technology, Xinxiang, China); Hua, Cheng-Wei; Xu, Xi-Xi; Wang, Jun-Jie; Zhao, Rui-Xiang  Source: Modern Food Science and Technology, v 31, n 3, p 43-49, March 15, 2015 

30. Preparation and characterization of modified bamboo cellulose hydrogel and analysis of its adsorption capacity to methylene blue

Luo, Wen-Chao (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Liu, Shu-Min; Huang, Hui-Hua  Source: Modern Food Science and Technology, v 31, n 3, p 165-171, March 15, 2015

31. The influence of various processing mmethods on the elimination of chloramphenicol residues in prawns

Huang, He (College of Food Science and Technology, Department of Experimental Teaching, Guangdong Ocean University, Zhanjiang, China); Tao, Xin-Chen; Liao, Jian-Meng; Gao, Ping; Luo, Lin Source: Modern Food Science and Technology, v 31, n 3, p 202-206 and 234, March 15, 2015 

32. Properties of chondroitinase using polyacrylamide gel electrophoresis

Wang, Ying (College of Food Science and Technology, Qingdao Agricultrual University, Qingdao, China); Wang, Feng-Wu; Zhao, Xue  Source: Modern Food Science and Technology, v 31, n 3, p 97-102, March 15, 2015 

33. Mechanism of amylose-flavor molecule-inclusion compound formation simulated by molecular dynamics

Feng, Tao (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China); Liu, Fang-Fang; Rong, Zhi-Wei; Zhuang, Hai-Ning; Liu, Yi  Source: Modern Food Science and Technology, v 31, n 3, p 126-132, March 15, 2015 

34. Angiotensin-converting enzyme inhibition by rice protein hydrolysate

Chen, Qian-Qian (School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China); Tong, Li-Tao; Zhong, Kui; Liu, Li-Ya; Zhou, Su-Mei; Qian, Hai-Feng  Source: Modern Food Science and Technology, v 31, n 3, p 91-96 and 90, March 15, 2015 

35. Antioxidant, antimutagenic and in vitro anticancer effects of crude polyphenols in insect tea made from Kuding tea leaves

Zhao, Xin (Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China); Wang, Qiang  Source: Modern Food Science and Technology, v 31, n 3, p 24-28 and 17, March 15, 2015 

36. Effect of Heat-moisture Treatment on the Physicochemical Properties and Digestibility of Starches with Different Crystal Structures

Gao, Qun-Yu (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Ye, Ying; Wang, Lin  Source: Modern Food Science and Technology, v 31, n 3, p 60-65, March 15, 2015

37. The effect of polysaccharides extracted from porphyra on the quality of prawns subjected to cold storage

Li, Ying-Chang (Food Safety Key Lab of Liaoning Province, College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, China); Wang, Ya-Li; Lv, Yan-Fang; Ma, Chun-Ying; Li, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 3, p 115-120 and 132, March 15, 2015 

38. Self-association conditions and hydration kinetics of spine grape anthocyanins

Deng, Jie-Hong (College of Food Science and Technology, Hunan Agricultural University, Changsha, China); Wei, Jia-Jing; Liu, Yong-Hong; Wang, Wei-Qian; Wei, Yi-Zhi  Source: Modern Food Science and Technology, v 31, n 3, p 144-150 and 164, March 15, 2015 

39. Physicochemical properties of low moisture potato starch and their effects on surimi products

Huang, Jie (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China); Zhao, Jian-Xin; Huang, Jian-Lian; Fan, Da-Ming; Zhang, Wen-Hai; Lian, Hui-Zhang; Chen, Wei; Zhang, Hao  Source: Modern Food Science and Technology, v 31, n 3, p 108-114, March 15, 2015 

40. The Difference in Pericarp Browning between Harvested 'Wuye' and 'Lanzhu' Litchis

Lin, Fu-Xing (College of Food Science, Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou, China); Lin, Yi-Xiong; Liu, Mu-Shui; Lin, Yi-Fen; Chen, Yi-Hui; Lin, He-Tong  Source: Modern Food Science and Technology, v 31, n 3, p 121-125 and 102, March 15, 2015 

41. The effect of fish skin collagen extraction method on restructured fish products

Zhao, Li (School of Life Science, Jiangxi Normal University of Science and Technology, Branch of National Research and Development on Freshwater fish Processing Technology, Nanchang, China); Wen, Hui-Fang; Yuan, Mei-Lan; Chen, Li-Li; Su, Wei; Jiang, Yong; Liu, Hua  Source: Modern Food Science and Technology, v 31, n 3, p 220-227, March 15, 2015

42. Synthesis and antibacterial activity of lauric acid derivatives

Liang, Zhun-Cheng (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Yang, Ji-Guo; Liu, Dong-Qi; Ning, Zheng-Xiang  Source: Modern Food Science and Technology, v 31, n 3, p 84-90, March 15, 2015 

43. Effect of Physical and Chemical Properties of Lotus Seed Starch by Microwave Treatment

Chen, Bin-Yan (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China); Guo, Ze-Bin; Xu, Li-Bing; Zhang, Shuai; Zheng, Bao-Dong; Zeng, Shao-Xiao  Source: Modern Food Science and Technology, v 31, n 3, p 213-219, March 15, 2015