Modern Food Science and Technology

(2013,Vo1.29,No.5)

1.Development on flavonoids and antioxidant activity of tartary buckwheat sprout

Wang, Jing-Bo (College of Biological Industry, Chengdu University, Chengdu 610106, Sichuan, China); Zhang, Jiang-Lin; Peng, Lian-Xin; Zou, Liang; Xiang, Da-Bing; Zhao, Gang Source: Modern Food Science and Technology, v 29, n 5, p 965-968, May 2013

2.Optimization of enzymolysis technology and antioxidant activity from protein of Pneumatophorus japonicas

Wang, Xue-Qin (Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China); Xing, Rong-E; Liu, Song; Yu, Hua-Hua; Li, Peng-Cheng  Source: Modern Food Science and Technology, v 29, n 5, p 1023-1028, May 2013

3.Screening and fermentation of fibrinolytic enzyme-producing strains from Cordyceps militaris

Bai, Wei-Fang (Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China); Guo, Li-Qiong; Lin, Jun-Fang; Kang, Lin-Zhi; Zeng, Hou-Ru  Source: Modern Food Science and Technology, v 29, n 5, p 1014-1018, May 2013

4.Desalination of macroporous absorption resin on antioxidant peptides from tilapia skin collagen

Xia, Guang-Hua (Collage of Food Science, Hainan University, Haikou 570228, China); Shen, Xuan-Ri; Jiu, Zhi-Qiang; Huang, Shuang-Xia  Source: Modern Food Science and Technology, v 29, n 5, p 1052-1056, May 2013

5.Properties of waxy corn starch treated in different anhydrous alcohols with hydrochloric acid

Lin, Hua-Shan (Dongguan Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Dongguan 523072, China); Huang, Wei; Luo, Zhi-Gang  Source: Modern Food Science and Technology, v 29, n 5, p 945-947 944, May 2013 

6.Effects of reaction conditions on the aldehyde content of dialdehyde yam starch

Zhang, Li-Ming (Key Lab of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, China); Li, Zheng-Jun; Zhang, Xiao-Bian; Wang, Yu-Gao  Source: Modern Food Science and Technology, v 29, n 5, p 1019-1022, May 2013

7.Research progress and industrial utilization of Antarctic krill in China

Shen, Xiao-Sheng (East China Sea Fisheries Research Institute, Chinese Fisheries Academy of Fishery Science, Shanghai 200090, China); Han, Xiao-Long; Zhang, Hai-Yan; Cai, You-Qiong; Chen, Xue-Zhong  Source: Modern Food Science and Technology, v 29, n 5, p 1181-1184 1191, May 2013

8.Extraction of polysaccharides from Morinda officinalis how residue

Zeng, Xiao-Qian (Chemistry Science and Technology School, Zhanjiang Normal University, Zhanjiang 524048, China); Zhang, Er-Mei; Pan, Kui-You; Yang, Xiao-Hong; Chen, Hua-Xiao; Shao, Mei-Yun; Zhang, Hua-Lin  Source: Modern Food Science and Technology, v 29, n 5, p 1096-1099, May 2013

9.Research progress of influence of phenolic compounds on color of grape wine

Hao, Xiao-Yun (Ningxia University, Yinchuan 750021, China); Wang, Hong; Zhang, Jun-Xiang  Source: Modern Food Science and Technology, v 29, n 5, p 1192-1197, May 2013

10.Optimizition of microwave assisted extraction of total flavone from Sonchus oleraceus L.

Quan, Mei-Ping (College of Chemistry and Life Science, Weinan Normal University, Weinan 714000, China)  Source: Modern Food Science and Technology, v 29, n 5, p 1065-1067 1071, May 2013

11.Founctional properties of wheat gluten influenced by dynamic high pressure microfluidization treatment

Liu, Guo-Qin (College of Light industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yan, Nai-Jun; Chen, Lu-Yao  Source: Modern Food Science and Technology, v 29, n 5, p 936-940, May 2013

12.Effects of isopropanol concentrations on properties of zein film produced by casting

Liu, Jun (College of Food Engineering and Biotechnology, Tianjin University and Technology, Tianjin 300457, China); Chen, Ye; Zhou, Shu-Hong; Zhang, Min; Wang, Jun-Yu  Source:Modern Food Science and Technology, v 29, n 5, p 961-964, May 2013 

13.GC-MS analysis of the volatile components of mulberry leaf tea

Liang, Gui-Qiu (Guangxi Research Institute of Sericulture, Nanning 530007, China); Li, Quan; Lu, Fei; Zhou, Xiao-Ling; Wu, Jing-Jing; Lu, Chun-Xia  Source: Modern Food Science and Technology, v 29, n 5, p 1157-1159 1177, May 2013

14.Optimization of enzymatic hydrolysis of Polyrhachis vicina Roger protein and graded membrane separation of the antioxidant peptides

Ling, Meng-Le (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China); Liu, Tong-Xun  Source: Modern Food Science and Technology, v 29, n 5, p 1089-1092 992, May 2013

15.Rapid detection of clenbuterol content in pig urine by immunofluorescence chromatography

Guo, Shi-Jing (Guangzhou Wondfo Biotech Co., Ltd, Guangzhou 510663, China); Tang, Hai-Bo; Qi, Wei  Source: Modern Food Science and Technology, v 29, n 5, p 1154-1156, May 2013 

16.Determination of uridine, guanosine and adenosine contents in Allium macrostemon bunge by RP-HPLC

Liu, Hong (School of Chemistry and Chemical Engineering, Bijie University, Key Laboratory on Applied Chemistry, Bijie 551700, China); Chen, Yan-Qin; Deng, Feng; Jia, Jiao  Source:Modern Food Science and Technology, v 29, n 5, p 1128-1130 1191, May 2013 

17.Extraction of essential oil from Meizhou Shatian shaddock peel by subcritical fluid

Li, Mai (Guangdong Food and Drug Vocational College, Guangzhou 510520, China); Yang, Ji-Guo; Ning, Zheng-Xiang; Lan, Qi-Tian  Source: Modern Food Science and Technology, v 29, n 5, p 1068-1071, May 2013

18.Identification and screening of bacteriocin-producing Tetragenococcus halophilus

Wang, Lin-Lin (School of Pharmacy and Bioengineering, Chongqing University of Technology, Chongqing 400054, China); Zou, Yuan-Jun; Xiang, Song-Tao; Zhang, Yun-Ling; Zheng, Yi-Min; Xu, Xiu-Ying  Source: Modern Food Science and Technology, v 29, n 5, p 982-985, May 2013 

19.Use of refrigerated-seawater spray in keeping Haliotis discus hannai alive at ecological ice temperature

Ni, Jin (Key Laboratory of Fishery Equipment and Engineering, Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China); Shen, Jian  Source: Modern Food Science and Technology, v 29, n 5, p 953-956 940, May 2013

20.Preparation and mechanical property of soy protein porous hydrogel

Jin, Yu-Cong (Research and Development Center of Food Proteins, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yang, Xiao-Quan; Guo, Jian  Source: Modern Food Science and Technology, v 29, n 5, p 957-960, May 2013

21.Ultrasonic-assisted extraction of polysaccharides from carambola leaves

Chen, Wen-Yan (Department of Chemistry, Hanshan Normal University, Chaozhou 521041, China); Lin, Yan-Ru  Source: Modern Food Science and Technology, v 29, n 5, p 1100-1102, May 2013

22.Evaluation of the preservation methods for two microalgal concentrates

Yu, Jian-Zhong (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Liang, Xin-Xin; Chen, Feng; Wei, Dong  Source:Modern Food Science and Technology, v 29, n 5, p 948-952, May 2013

23.Analysis of characteristic aroma compounds of Ningxia Tan mutton

Li, Wei (Agricultural College, Ningxia University, Yinchuan 750021, China); Luo, Rui-Ming; Li, Ya-Lei; Yang, Bo  Source: Modern Food Science and Technology, v 29, n 5, p 1173-1177,May 2013

24.Extraction and antioxidant activity of polyphenols from pear

Zhao, Xu (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Zheng, Bi-Sheng; Zhou, Meng  Source: Modern Food Science and Technology, v 29, n 5, p 969-972, May 2013

25.Nutrient analysis and evaluation of Scophthalmus maximus skirts

Teng, Yu (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China); Li, Juan; Guo, Xiao-Hua; Yuan, De-Shun; Wang, Cai-Li  Source:Modern Food Science and Technology, v 29, n 5, p 1110-1111 1095, May 2013

26.Kinetics study of batch fermentation of rhamnolipid by Pseudomonas aeruginosa SFZ-37

Zhao, Chen (College of Food and Biological Engineering, Shandong Polytechnic University, Jinan 250353, China); Zhao, Xiang-Ying; Dong, Xue-Qian; Qiao, Jun; Liu, Jian-Jun  Source:Modern Food Science and Technology, v 29, n 5, p 989-992, May 2013

27.Rapid identification of Cheng'an strawberry with near infrared spectroscopy

Pang, Yan-Ping (College of Quality and Technical Supervision, Hebei University, Baoding 071000, China); Liu, Kun; Yan, Jun-Ying; Li, Pei-Shan  Source: Modern Food Science and Technology, v 29, n 5, p 1160-1162, May 2013

28.Effect of polysaccharides from seaweeds by citric acid extraction in cigarette quality

Chen, Sen-Lin (Technology Center, China Tobacco Guangdong Industrial Corporation, Guangzhou 510385, China); Shen, Guang-Lin; Zhuo, Hao-Lian; Lu, Jiang-Hong; Cui, Chun; Zhao, Mou-Ming  Source: Modern Food Science and Technology, v 29, n 5, p 1057-1060, May 2013

29.Determination of 16 mineral elements in walnut by total reflection X-ray fluorescence with constant pressure digestion

Li, Meng (Zibo Vocational Institute, Zibo 255314, China)  Source: Modern Food Science and Technology, v 29, n 5, p 1170-1172, May 2013 

30.Determination of the change of OTA in Luzhou-flavor liquor production by enzyme-linked immunosorbent assay (ELISA)

Ye, Guang-Bin (College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China); Luo, Hui-Bo; Yang, Xiao-Dong; Li, Dan-Yu; Shen, Cai-Ping  Source:Modern Food Science and Technology, v 29, n 5, p 1144-1147, May 2013 

31.Micro-wave sterilization of Sanhuali fruit cake

Xiao, Nan (College of Food Sciences, South China Agriculture University, Guangzhou, 510642, China); He, Jian-Mei; Li, Ting; Chen, Yu; Huang, Miao-Yun; Li, Yuan-Zhi  Source: Modern Food Science and Technology, v 29, n 5, p 1093-1095, May 2013

32.ICP-MS determination of 8 kinds of trace element in mussel and bighead tissue

Hong, Bo (Fisheries Research Institute of Hunan Province, Changsha 410153, China); Wang, Dong-Wu; Wu, Yuan-An; Liu, Ling-Li; Chen, Xiang-Yi; Liu, Ming-Qiu; Liu, Li  Source:Modern Food Science and Technology, v 29, n 5, p 1163-1165, May 2013

33.Processing technology for a soybean-protein beverage fermented by lactobacillus

Wang, Cai-Hua (Guangzhou Honsea Industry CO. LTD, Guangzhou 510530, China); Bi, Hui-Min; Zhou, Xue-Song; Zeng, Jian-Xin  Source: Modern Food Science and Technology, v 29, n 5, p 1085-1088 1122, May 2013

34.Quantitive detection method for natural resistant starch

Fan, Yuan-Yuan (Entry-exit Inspection and Quarantine Bureau, Shunde 528303, China); Ma, Qing; Tan, Mei-Qing; Yang, Gong-Ming  Source: Modern Food Science and Technology, v 29, n 5, p 1036-1039 960, May 2013

35.Development of a bone-in pickled chicken claw with bubble pepper

Dou, Cheng-Lin (Xinyang Agricultural College Food Science Department, Xinyang 464000, China); Wang, Qing; Wu, Zhen-Ye; Zhou, Ji-Xu  Source: Modern Food Science and Technology, v 29, n 5, p 1072-1075 1169, May 2013

36.Effect of carrageenan/locust bean gum on the properties of comminuted pork

Zhuang, Pei-Rui (Guangdong Zhenmei Foods Group Co., Limited, Chaozhou 515637, China); Yang, Yuan-Yuan; Sun, Wei-Zheng; Chen, Chu-Rui  Source: Modern Food Science and Technology, v 29, n 5, p 986-988, May 2013

37.Effect of processing methods on sensory quality of fried taro chip

Yan, Wei-Lai (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China); Wu, Wei-Guo; Li, Chao  Source: Modern Food Science and Technology, v 29, n 5, p 1006-1009, May 2013

38.Optimization of immobilization conditions for protease and its application in the fermentation of soy sauce

Wu, Hui-Ling (Pearl River Bridge Biotechnology Co. Ltd., Zhongshan 528415, China); Wei, Lu-Ning; Zhou, Zi-Qi; Yuan, Guo-Xin; Yan, Zhe; Pan, Hai-Peng; Lin, Kang-Yi; Jiang, Xiao-Bo; Chen, Yong-Quan; Hu, Wen-Feng  Source: Modern Food Science and Technology, v 29, n 5, p 1080-1084, May 2013

39.Hypolipidemic function of Auricularia polytricha protein extract

Zhao, Shuang (Institute of Plant and Environment Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China); Liu, Yu; Xu, Feng; Wang, Shou-Xian; Chen, Jie; Geng, Xiao-Li  Source: Modern Food Science and Technology, v 29, n 5, p 941-944, May 2013

40.Optimization of extraction process of ginsenoside from Panax quinquefolius L. collected from Canada by response surface methodology

Xu, Yun-Zhang (Ethnic Medicine Institute, Southwest University for Nationalities, Chengdu 610041, China); Ren, Ye; Wang, Jing-Xia; Sun, Mei; Zhao, Xiao-Yan; Liu, Yuan  Source:Modern Food Science and Technology, v 29, n 5, p 1040-1044 1035, May 2013

41.Extraction of total alkaloids from mixed herbs Yisuitongjing

Zhang, Jie (Changchun University of Chinese Medicine, Changchun 130117, China); Wang, Hua-Yu; Ren, Yu; Zhang, Wei-Yu  Source: Modern Food Science and Technology, v 29, n 5,p 1061-1064, May 2013

42.Influence of packaging methods on the preserve quality of hemi-dried litchi fruits

Liu, Yuan (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Huang, Wei; Hu, Zhuo-Yan; Zheng, Run-Xin  Source: Modern Food Science and Technology, v 29, n 5, p 973-977 985, May 2013

43.Comparison of nutrition composition and antioxidant activity of several brown rice

Zhang, Wen-Hao (Guangzhou No.2 High School, Guangzhou 510530, China); Deng, Yuan-Yuan; Wei, Zhen-Cheng  Source: Modern Food Science and Technology, v 29, n 5, p 1119-1122, May 2013

44.Application of microalgal bioactives in food industry

Wang, Dong-Qin (Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China); Tan, Yu; Lu, Hong-Yu; Su, Wei-Ming; Hu, Xue-Qiong; Li, Yan-Qun  Source: Modern Food Science and Technology, v 29, n 5, p 1185-1191,May 2013

45.Application of white vinegar in preparation of Chiffon cake

Zeng, Li-Fen (Food Sciences Department, Guangdong Trade Vocational School, Guangzhou 510507, China)  Source: Modern Food Science and Technology, v 29, n 5, p 1103-1105,May 2013

46.Rapid determination of organic acids and vitamin in Ju'lu apricot by a multi-wavelength analysis

Liu, Zheng-Hao (College of Quality and Technical Supervision, Hebei University, Baoding, 071002, China); Su, Yao-Hui; Mu, Shuang; Pang, Yan-Ping; Li, Pei-Shan; Wei, Cong-Cong Source: Modern Food Science and Technology, v 29, n 5, p 1123-1127, May 2013

47.Determination of Dicyandiamide in milk powder samples by QuEChERS-ultra-HPLC-tandem MS

Luo, Hai-Ying (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou City Key Laboratory of Detection Technology for Food Safety, Guangzhou 510110, China); Xian, Yan-Ping; Hou, Xiang-Chang; Wu, Wen-Hai; Wu, Yu-Luan; Guo, Xin-Dong; Wang, Li  Source:Modern Food Science and Technology, v 29, n 5, p 1148-1153, May 2013

48.Fast preparation of preserved eggs by low-pressure technology

Ji, Ling (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Liu, Hui-Ping; Yang, Xiao-Xing; Yuan, Wei; Liu, Ping-Wei  Source: Modern Food Science and Technology, v 29, n 5, p 1029-1035, May 2013

49.Changes of free amino acids in Saba ham during fermentation

Wang, Yan (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China); Ji, Jie-Li; Zhu, Ren-Jun  Source: Modern Food Science and Technology, v 29, n 5, p 1010-1013, May 2013

50.Breeding of a new Aspergillus oryzae strain for fructosyl-transferase production by protoplast fusion of asymmetric inactivated parents

He, Xiao-Ni (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Jiang, Bo; Wang, Yu-Hai; Zhang, Yi; Chen, Zi-Jian  Source:Modern Food Science and Technology, v 29, n 5, p 993-997, May 2013

51.Determination of sorbic acid and benzoic acid in foods using multi-sample simultaneous extraction-gas chromatography

Zhu, Guo-Qiang (Wuzhou Center for Disease Control and Prevention, Wuzhou 543002, China); Wei, Li-Li; Jiang, En-Yuan  Source: Modern Food Science and Technology, v 29, n 5, p 1166-1169, May 2013

52.Isolation and identification of the chemical constituents of Gynura divaricata (L.) DC

Zheng, Xi-Kang (School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou 510006, China); Wang, Qin; Jiang, Lin; Wang, Xiao-Juan; Chen, Jin-Long  Source: Modern Food Science and Technology, v 29, n 5, p 1003-1005 952, May 2013

53.Application of conductivity evaluate pork freshness

Yang, Xiu-Juan (Yunnan Key Laboratory Animal Nutrition and Feed Science, Yunnan Agricultural University, Kunming, 650201, China); Zhang, Xi; Zhao, Jin-Yan; Wang, Guan-Ji; Xiao, Yang; Tao, Lin-Li  Source: Modern Food Science and Technology, v 29, n 5, p 1178-1180 1191, May 2013

54.Enzyme catalyzed preparation of 1, 3-dioleoyl-2-palmitoylglycerol

Jiang, Yu-Yan (School of Bioscience and Bioengineering of South China University of Technology, Guangzhou, 510006, China); Ji, Zi; Lin, Ying; Zheng, Shui-Ping; Han, Shuang-Yan Source: Modern Food Science and Technology, v 29, n 5, p 1048-1051 1056, May 2013

55.Real-time isothermal detection of Vibrio parahaemolyticus by ESEQuant tube scanner

Yi, Min-Ying (Guangdong Inspection and Quarantine Technology Center, Guangzhou, 510623, China); Ling, Li; Liu, Zhu-Hong; Ye, Lei; Tang, Da-Yun; Shi, Lei  Source: Modern Food Science and Technology, v 29, n 5, p 1131-1135, May 2013

56.Effect of different pressure on the hypobaric storage of Pleurtus ostreatus

Wang, Shi-Kui (School of Food, Qingdao Agricultural University, Key Laboratory of Modern Agricultural Quality and Safety Engineering of Qingdao, Qingdao 266109, China); Mu, Qi-Yun; Li, Wen-Xiang; Wang, Li-Jiao; Zhang, Sheng-Jie; Sun, Shu-Jie  Source: Modern Food Science and Technology, v 29, n 5, p 978-981 968, May 2013

57.Safety and toxicology evaluation of an alleviate eyestrain wolfberry beverage

Chen, Wei-Lin (College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China); Huang, Rong; Liu, Dun-Hua  Source: Modern Food Science and Technology, v 29, n 5, p 1112-1118 1135, May 2013

58.Effect of transglutaminase on the free primary amine of soy protein isolate

Zhang, Jing-Jie (College of Food Engineering and Bio-technology, Tianjin University of Science and Technology, Tianjin 300457, China); Zhou, Zheng-Yan; Chen, Jun-An; Zhao, Zheng Source: Modern Food Science and Technology, v 29, n 5, p 998-1002 1013, May 2013

59.Production technology of a rice wine with frost mulberry leaves

Tan, Hai-Gang (College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, China); Li, Jing  Source: Modern Food Science and Technology, v 29, n 5,p 1045-1047 1060, May 2013

60.Determination of 56 pesticides in black tea by GC-MS/MS with timed SRM

Chen, Li-Wei (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou Key Laboratory of Testing Technology for Food Safety, Guangzhou 510110, China); Wang, Bin; Liu, Chun-Sheng; Luo, Dong-Hui; Chen, Yi-Guang; Han, Wan-Qing  Source: Modern Food Science and Technology, v 29, n 5, p 1136-1143 1147, May 2013

61.Screening of salt-tolerant yeast for fermented flavor chopped pepper

Xu, Hao (College of Food Science and Technology Hunan Agricultural University, Changsha 410128, China); Liu, Su-Chun; Nie, Rong; Liu, Ying; Li, Luo-Ming; Wang, Fei  Source:Modern Food Science and Technology, v 29, n 5, p 1076-1079 1197, May 2013

62.Development of a whole pomelo juice beverage

Yao, Zhuang-He (Guangdong Joint Center for Food Enterprises, Guangzhou 510630, China); Zhang, Li-Yan; Rui, Han-Ming  Source: Modern Food Science and Technology, v 29, n 5,p 1106-1109, May 2013