Modern Food Science and Technology

(2015,VoI.31,No.6)

1. Effect of immersion chilling and freezing on muscle structure of litopenaeus vannamei during frozen storage

Lin, Wan-Ling (South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences, National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing Ministry of Agriculture, Guangzhou, China); Yang, Xian-Qing; Wang, Jin-Xu; Wei, Ya; Hao, Shu-Xian; Wu, Yan-Yan; Li, Lai-Hao; Hou, Cai-Ling  Source: Modern Food Science and Technology, v 31, n 6, p 183-189, June 15, 2015 

2. Influence of flour maturation time on the quality of steamed bread

Xu, Tian-Yun (College of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Liu, Chong; Zheng, Xue-Ling; Bian, Ke  Source: Modern Food Science and Technology, v 31, n 6, p 264-271, June 15, 2015 

3. Effect of buckwheat on lipid metabolism in high-fat diet-fed rats

Wang, Dan (Department of Public and Health, Jinlin Medical College, Jilin, China); Ge, Hong-Juan; Zhang, Xiao; Zhang, Lan; Song, Chun-Mei  Source: Modern Food Science and Technology, v 31, n 6, p 23-28 and 77, June 15, 2015 

4. Improving pesticide inhibition of chicken liver esterase via enzyme purification

Yu, Xiao-Hang (Food Quality and Safety Institute of University of Shanghai for Science and Technology, Shanghai, China); Zhu, Nian-Xin; Xu, Fei; Cao, Hui; Yu, Jin-Song; Yuan, Min  Source:Modern Food Science and Technology, v 31, n 6, p 230-235, June 15, 2015 

5. Effect of protein and lipid content on yuba film-formation

Zang, Xi-Xi (Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, China); Wu, Jing; Pan, Si-Yi; Xu, Xiao-Yun  Source: Modern Food Science and Technology, v 31, n 6, p 129-135, June 15, 2015 

6. Determination of trehalose in saccharide mixtures based on trehalase-catalyzed hydrolysis

Wang, Qing-Yun (Faculty of Food Science and Engineering, Central Southern University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, China); Wang, Yue; Lin, Qin-Lu  Source: Modern Food Science and Technology, v 31, n 6, p 329-332, June 15, 2015 

7. The effect of mulberry polyphenol extract and mulberry wine polyphenol extract on proliferation and differentiation of BAT-cMyc cells

You, Yi-Lin (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China); Sheng, Qi-Ming; Zhang, Qian-Wen; Huang, Wei-Dong; Zhan, Ji-Cheng  Source:Modern Food Science and Technology, v 31, n 6, p 6-12, June 15, 2015

8. Simultaneously detecting chlorophenols and isothiazolinones in food contact paper packaging materials using ultrahigh-performance liquid chromatography tandem mass spectrometry

Zhang, Cong (School of Public Health, Sun Yat-sen University, Guangzhou, China); Huang, Jin-Feng; Cai, Wei-Hong; Li, Xiu-Ying; Guo, Xin-Dong; He, Min-Heng; Feng, Xiang  Source: Modern Food Science and Technology, v 31, n 6, p 303-308, June 15, 2015 

9. Variations in fatty acid composition of Camellia oleifera Abel. seeds during development

Liu, Xing-Xing (College of Life Science and Food Engineering, Nanchang University, Nanchang 330031 Jiangxi Academy of Forestry, Nanchang, China); Xiao, Ping; Luo, Huo-Ling; Huang, Xue-Yong; Fu, Yu-Xin; Luo, Li-Ping  Source: Modern Food Science and Technology, v 31, n 6, p 322-328, June 15, 2015 

10. Thermal sterilization of listeria monocytogenes and kinetics of quality changes in cold smoked salmon

Shi, Ya-Ge (College of Food Science and Engineering, Northwest A & F University, Yangling, China); Liu, La-Pin; Yue, Tian-Li; Tang, Ju-Ming; Wang, Shao-Jin  Source: Modern Food Science and Technology, v 31, n 6, p 156-163, June 15, 2015 

11. Immunodetection and molecular recognition mechanism of antibodies against enrofloxacin

Zhang, Xiu-Yuan (Hebei North University, Food Safety Research Center, Hebei North University, Zhangjiakou, China); He, Kuo; Huang, Zhi-Hong; Chen, Yi; Wang, Li-Xia; Zhao, Rui-Ping  Source:Modern Food Science and Technology, v 31, n 6, p 284-289, June 15, 2015 

12. Quality changes during tomato shelf-life based on texture profile analysis and visible/near-infrared spectroscopy

Wu, Gui-Fang (College of Mechanical and Electrical Engineering, Agricultural University, Huhhot, China); Jiang, Wei; Wang, Chun-Guang; Li, Lin; Wang, Hong-Bo  Source: Modern Food Science and Technology, v 31, n 6, p 290-294, June 15, 2015 

13. Effect of ultra-high pressure on the physicochemical properties of tilapia actomyosin

Guo, Bao-Yan (College of Food Science, South China Agricultural University, Guangzhou, China); Liang, Yan; Zhou, Ai-Mei; Xiao, Su-Yao; Liu, Xin; Cao, Yong  Source: Modern Food Science and Technology, v 31, n 6, p 259-263, June 15, 2015 

14. Cloning, expression, and purification of the nitrite reductase gene from lactobacillus plantarum DMDL 9010

Wang, Pan (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Fei, Yong-Tao; Liu, Dong-Mei; Huang, Juan; Wu, Hui; Yu, Yi-Gang; Tang, Yu-Qian; Xiao, Xing-Long  Source: Modern Food Science and Technology, v 31, n 6, p 150-155 and 271, June 15, 2015 

15. Correlation between mechanical properties of three freshwater fish skin collagen films and the primary structure of the α<inf>1</inf> chain in collagen

Tang, Lan-Lan (College of Food and Biological Engineering, Jimei University, Xiamen, China); Chen, Shu-Lin; Hao, Geng-Xin; Su, Wen-Jin; Weng, Wu-Yin  Source: Modern Food Science and Technology, v 31, n 6, p 59-66 and 163, June 15, 2015 

16. Changes in mussel quality during heat-pump drying

Lv, Fei (Ocean College, Zhejiang University of Technology, Hangzhou, China); Shen, Jun-Liang; Ding, Yu-Ting  Source: Modern Food Science and Technology, v 31, n 6, p 142-149, June 15, 2015

17. Participation of Nrf2-ARE signaling in curcumin inhibition of amyloid-β-induced cellular oxidative stress and cell apoptosis

Huang, Han-Chang (Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, China); Lu, Shu-Yan; Chang, Ping; Zheng, Bo-Wen; Zhang, Lian; Jiang, Zhao-Feng  Source: Modern Food Science and Technology, v 31, n 6, p 1-5 and 43, June 15, 2015 

18. Identification of prodigiosin-producing serratia marcescens HFUT1301 strain isolated from mandarin fish intestine

Zhang, Dan-Feng (School of Biotechnology and Food Engineering Institute of Agricultural Products Processing Technology, Key Laboratory for Agriculture Processing of Anhui Province, Hefei University of Technology, Hefei, China); Yang, Pei-Zhou; Jiang, Shao-Tong  Source: Modern Food Science and Technology, v 31, n 6, p 78-83 and 204, June 15, 2015 

19.Changes in bacterial flora and predominant spoilage bacteria in squid during low temperature storage

Shen, Ping (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China); Li, Xue-Ying; Yang, Xian-Shi; Chi, Hai; Huang, Hong-Liang  Source: Modern Food Science and Technology, v 31, n 6, p 236-242, June 15, 2015 

20. Effect of tea polyphenols on grass carp rheological characteristics

Liu, Ze-Yu (School of Aeronautics, Northwestern Polytechnical University, Xi'an, China); Liu, Yan; Luo, Can; Zhu, Qi  Source: Modern Food Science and Technology, v 31, n 6, p 50-58, June 15, 2015 

21. Study on the effect of organic calcium spray on the preservation of blueberry fruit during the growth period

Wang, Rui (School of Food and Pharmaceutical Engineering, Guiyang College, Guizhou Engineering Research Center for Fruit Processing, Guiyang, China); Hu, Xu-Lin; Xie, Guo-Fang; Ji, Ning; Ma, Li-Zhi; Liu, Zhi-Gang; Cen, Shun-You; Liu, Xiao-Yan  Source: Modern Food Science and Technology, v 31, n 6, p 211-218, June 15, 2015 

22. Preparation and characterization of nano-sized emulsions produced from acid-soluble soy protein and polysaccharide complexes

Qi, Jun-Ru (School of Light Industry and food sciences, South China University of Technology, Guangzhou, China); Weng, Jing-Yi; Kang, Yan-Hui; Feng, Ji-Lu; Liu, Qian-Ru; Liu, Li-Sen; Liao, Jin-Song  Source: Modern Food Science and Technology, v 31, n 6, p 136-141, June 15, 2015 

23. Effect of preservation by impregnation under vacuum pre-cooling conditions on the quality of fresh-cut lotus root

Liao, Cai-Hu (Yingdong Food Science and Engineering Institute, Shao Guan University, Shaoguan, China); Shan, Bin; Zhong, Rui-Min; Zhu, Jian-Hua; Zhai, Hai-Min  Source: Modern Food Science and Technology, v 31, n 6, p 243-248 and 210, June 15, 2015

24. Determination of procyanidins in extracts of chinese hawthorn fruits by quantitative ¹H-NMR

Cui, Tong (College of Food Science and Technology, Agriculture University of Hebei, Baoding, China); Chen, Jian-Qiao; Wang, Xiao-Ke; Wang, Rong-Fang; Li, Xi-Yue; An, Xiao-Nan; Cui, Can; Gao, Zhe  Source: Modern Food Science and Technology, v 31, n 6, p 279-283 and 314, June 15, 2015 

25. Effects of biogenic amine oxidase producing strains during the maturation of smoked horsemeat sausages

Zhang, Hui-Chao (Food College, Shihezi University, Shihezi, China); Lu, Shi-Ling; Ma, Yu-Xia; Li, Xiang-Peng; Jiang, Cai-Hong; Wang, Shao-Mei  Source: Modern Food Science and Technology,v 31, n 6, p 122-128, June 15, 2015 

26. Influence of high pressure processing on the reversibility of LDPE and PA6 food packaging materials

Wang, Shu-Juan (School of Mechanical Engineering, Jiangnan University, Wuxi, China); Cheng, Xin; Tang, Ya-Li  Source: Modern Food Science and Technology, v 31, n 6, p 164-171 and 263,June 15, 2015 

27. Effect of selenoarginine on the quality of selenium-enriched pleurotus ostreatus fruiting body

Zhu, Chuan-Wang (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Liu, An-Jun; Zheng, Jie; Teng, An-Guo; Zhu, Hong; Liu, Chen; Li, Su Source: Modern Food Science and Technology, v 31, n 6, p 67-72, June 15, 2015 

28. Inhibitory effect of lemon essential oil on mushroom tyrosinase activity in vitro

Hu, Jun-Jiao (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China); Li, Xiang; Liu, Xiao-Hui; Zhang, Wan-Ping  Source: Modern Food Science and Technology, v 31, n 6, p 97-105, June 15, 2015

29. Inhibitory effects of citral and octanal mixture on penicillium digitatum

Tao, Neng-Guo (Department of Biotechnology and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China); Duan, Xiao-Fang; Fan, Feng; Huang, Shi-Rong Source: Modern Food Science and Technology, v 31, n 6, p 73-77, June 15, 2015

30. Interaction of gossypol and its oxide with bovine serum albumin

Chai, Xiu-Hang (School of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Bi, Yan-Lan; Peng, Dan; Wang, Ya  Source: Modern Food Science and Technology, v 31, n 6, p 36-43, June 15, 2015

31. Qualitative investigation of sunflower oil peroxide value based on LF-NMR and discriminant analysis

Xia, Yi-Miao (Institute of Food Safety and Quality, University of Shanghai for Science and Technology, Shanghai, China); Wang, Xin; Lu, Hai-Yan; Liu, Bao-Lin  Source: Modern Food Science and Technology, v 31, n 6, p 309-314, June 15, 2015 

32. Effect of different calcium supplements on in vitro acid consumption and gastric acid secretion in rats

Yang, Ji-Guo (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Zhang, Song; Yan, Xiao; Chen, Shao-Jie  Source: Modern Food Science and Technology, v 31, n 6, p 18-22 and 121, June 15, 2015 

33. Electrophoretic separation of proteins and peptides in bone extract and bone extract hydrolysates

Zhang, Yin (Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China); Wang, Xin-Hui; Wang, Wei; Lu, Xiao-Fang; Hu, Jian-Yu  Source: Modern Food Science and Technology, v 31, n 6, p 178-182, June 15, 2015 

34. Properties of isolated, thermally induced soy protein fibrillar aggregates

Chen, Zhen-Dong (Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou, China); Chen, Jia-Qi; Wang, Jin-Mei; Yang, Xiao-Quan  Source: Modern Food Science and Technology, v 31, n 6, p 172-177, June 15, 2015 

35. Isolation and identification of ethanol-utilizing strains and application in low-alcohol cider

Song, Jing-Jing (College of Food Science and Engineering, Northwest A&F University, Yangling, China); Yuan, Ya-Hong; Liu, Bin; Wang, Hu-Xuan; Cen, Tao  Source: Modern Food Science and Technology, v 31, n 6, p 254-258, June 15, 2015 

36. Physicochemical Properties of a Potato Starch-derived Oligosaccharide

Hao, Li-Min (The Quartermaster Equipment Institute of General Logistics Department of People's Liberation Army, Beijing, China); Lu, Ji-Ke; Fan, Ming; Li, Zhao-Feng; Cui, Yan; Zhang, Li-Ming; Gu, Zheng-Biao; Zhang, You-Song  Source: Modern Food Science and Technology, v 31, n 6, p 106-110 and 253, June 15, 2015 

37. Influence of moisture content on the physicochemical properties of mechanically activated rice starch

Zhang, Zheng-Mao (College of Life Science and Technology, Hubei Engineering University, Xiaogan, China); Zhao, Si-Ming; Xiong, Shan-Bai  Source: Modern Food Science and Technology, v 31, n 6, p 190-197, June 15, 2015 

38. Preparation and evaluation of solidifying yoghurt supplemented with hemp seed oil

Wei, Yue-Yuan (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Li, Li  Source: Modern Food Science and Technology, v 31, n 6, p 198-204,June 15, 2015 

39. Effects of lotus seedpod procyanidins on extremely low-frequency electromagnetic field-induced reproductive injury in male mice

Zhang, Hai-Hui (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Fan, Rong; Cheng, Yan-Xiang; He, Yuan-Qing; Duan, Yu-Qing  Source: Modern Food Science and Technology, v 31, n 6, p 13-17, June 15, 2015 

40. Correlation between pattern of nitrogen transformation and process control during fermentation of rice dreg protein for sauce production

Lin, Can (Academy of Food and Pharmaceutical Engineering, College of Light Industry, Hubei University of Technology, Wuhan, China); Yuan, Jiang-Lan; Deng, Chong; Kang, Xu; Xu, Ning Source: Modern Food Science and Technology, v 31, n 6, p 116-121, June 15, 2015 

41. Nutritional contents and flavor substances in fruit bodies and leftovers of pleurotus eryngii

Li, Xiao-Bei (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China); Yang, Yan; Zhou, Feng; Chen, Wan-Chao; Liu, Yan-Fang; Feng, Tao  Source: Modern Food Science and Technology, v 31, n 6, p 272-278, June 15, 2015 

42. Correlation of fruit texture development and softening with cell wall degradation and related gene expression in gala apples

Qi, Xiu-Dong (School of Continuing Education, Hebei Normal University of Science & Technology, Qinhuangdao, China); Wei, Jian-Mei; Zhao, Ling-Li  Source: Modern Food Science and Technology, v 31, n 6, p 91-96, June 15, 2015

43. Soy isoflavone transformation during grey sufu fermentation

Ma, Yan-Li (Department of Food Science and Technology, Agricultural University of Hebei, Baoding, China); Xia, Ya-Nan; Wang, Jie; Liu, Ya-Qiong; Sun, Jian-Feng; Mu, Jian-Lou  Source: Modern Food Science and Technology, v 31, n 6, p 249-253, June 15, 2015 

44. Research on prokaryotic expression of vibrio parahaemolyticus vanM gene and N-acyl-homoserine lactone identification

Wu, Kui (South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, China); Wu, Qing-Ping; Zhang, Ju-Mei; Xu, Xiao-Ke  Source: Modern Food Science and Technology,v 31, n 6, p 29-35 and 128, June 15, 2015 

45. Enhancement of β-1,3-glucanase production in salt-tolerant zygosaccharomyces rouxii by exponential fed-batch

Xie, Ting (Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Wuhan, China); Liu, Fei; Li, Min; Wang, Zhi; Chen, Xiong; Li, Xin; Zeng, Yu-Lei; Qin, Wan-Fang  Source: Modern Food Science and Technology, v 31, n 6, p 205-210, June 15, 2015 

46. Determining the geographic origin of cooked chicken based on near-infrared spectroscopy

Sun, Xiao (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China); Shi, Yan  Source: Modern Food Science and Technology, v 31, n 6, p 315-321, June 15, 2015 

47. Investigation on the antioxidant activity of silver carp peptide maillard reaction products isolated by ultrafiltration

Liu, Min (College of Food Science & Engineering, Ocean University of China, Qingdao, China); Meng, Yan-Li; Dong, Shi-Yuan; Zeng, Ming-Yong  Source: Modern Food Science and Technology, v 31, n 6, p 219-223, June 15, 2015 

48. Aroma analysis of chicken flavorings with different degrees of hydrolysis

Tian, Huai-Xiang (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China); Li, Feng-Hua; Qin, Lan; Yu, Hai-Yan; Ma, Xia  Source: Modern Food Science and Technology, v 31, n 6, p 295-302, June 15, 2015 

49. Effects of meat protein environments on niche-specific genetic expression of lactobacillus sakei

Xu, Hui-Qing (Yangzhou University Tour and Cuisine (Food Science) College, Yangzhou, China); Gao, Lu; Tian, Ying; Jiang, Yun-Sheng; Peng, Jin; Chen, Yu  Source: Modern Food Science and Technology, v 31, n 6, p 44-49 and 149, June 15, 2015 

50. Functional properties of starch from nine mung bean cultivars

Zhang, Ling-Wen (School of Food Science, Henan Institute of Science and Technology, Xinxiang, China); Ji, Hong-Fang; Bai, Shi-Shi; Yang, Ming-Duo; Ma, Han-Jun; Jiang, Ping  Source: Modern Food Science and Technology, v 31, n 6, p 84-90, June 15, 2015 

51. Analysis of the interactions between tannic acid and sodium caseinate

Li, Yan (College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan, China); Gong, Shi-Lei; Gao, Huan-Yuan; Cao, Qing; Jin, Li-E  Source: Modern Food Science and Technology, v 31, n 6, p 111-115, June 15, 2015 

52. Effect of infrared drying temperature on the drying characteristics and quality of jujube with ultrasonic pre-treatment

Chen, Wen-Min (College of Food Science and Engineering, Northwest A & F University, Yangling, China); Peng, Xing-Xing; Sun, Tian-Kui; Dong, Fang-Hui; Xu, Huai-De  Source: Modern Food Science and Technology, v 31, n 6, p 224-229 and 235, June 15, 2015