Modern Food Science and Technology

(2013,Vo1.29,No.4)

1.Antioxidant activity and functional properties of the hydrolysate of crayfish (Procambarus clarkia) head protein prepared with protamex

Li, Song-Lin (Faculty of Life Science and Chemical Engineering, Huaiyin Institute of Technology, High-Tech Research Institute of Nanjing University, Huaian 223003, China)  Source:Modern Food Science and Technology, v 29, n 4, p 729-732, April 2013 

2.Purification of raspberry flavonoids using macro-porous resin

Zhang, Jia-Rui (Hengshui College, Hengshui 053000, China)  Source: Modern Food Science and Technology, v 29, n 4, p 817-821 871, April 2013 

3.Effect of high pressure on enzymes and main components in flowers of Juglans regia L.

Chen, Fa-Qing (Shandong Light Industries University, College of Food and Biological Engineering, Shandong Ji'nan 250353, China); Wang, Cheng-Zhong; Zhang, Xin-Ming  Source:Modern Food Science and Technology, v 29, n 4, p 745-748, April 2013 

4.Rapid immersion freezing mechanism of abalone and its experimental verification

Ni, Jin (Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, National R and D Branch Center for Aquatic Product Processing Equipment, Shanghai 200092, China); Gu, Jin-Hong; Shen, Jian  Source: Modern Food Science and Technology, v 29, n 4, p 710-714 825, April 2013  | Detailed | FULL TEXT LINKS

5.Structure analysis and homology modeling of thermostable β-galactosidase

Zhang, Zhi-Gang (State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co., Ltd, Xiamen 361100, China)  Source: Modern Food Science and Technology, v 29, n 4, p 706-709 748, April 2013 |

6. Two-step enzymatic hydrolysis for preparation of peptides from sunflower (Helianthus annuus L.) protein isolates

Liu, Ping-Wei (College of Food Engineering and Biology, Tianjin University of Science and Technology, Tianjin 300457, China); Liu, Hui-Ping; Chen, Ling  Source: Modern Food Science and Technology, v 29, n 4, p 829-834, April 2013  

7.Effect of 1 -MCP treatments on physiology of Lijiang snow peach postharvest during cold storage

Tian, Su-Mei (Food Institute of Science and Technology of Yunnan Agriculture University, Kunming 650201, China); Zhang, Xue; Dong, Wen-Ming  Source: Modern Food Science and Technology, v 29, n 4, p 733-736, April 2013 

8.Changes of aromatic components of greengage during salted plum processing

Zhao, Xiao-Mei (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Wu, Qing; Chen, Yu; Huang, Wei  Source: Modern Food Science and Technology, v 29, n 4, p 885-889 816, April 2013 

9.Advances of the preservation technologies of low-salt pickled vegetables

Zhang, Ying (College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China); Bai, Wei-Dong; Liu, Xiao-Yan; Liu, Qiao-Yu Source: Modern Food Science and Technology, v 29, n 4, p 921-924, April 2013 

10.Isolation of Bifidobacteria from yoghurts and assessment of the Bifidobacterial population by PCR-denaturing gradient gel electrophoresis and quantitative real-time PCR

Wang, Li-Ping (China National Food Quality and Safety Supervision and Inspection Center, Beijing 100094, China); Liu, Xiao-Li; Cai, Xue-Feng; Cao, Yue; Zhang, Fan  Source: Modern Food Science and Technology, v 29, n 4, p 858-862, April 2013 

11.Non-sulfur anti-browning technology of chopped capsicum

Zhang, Xiao (College of Food Science, South China Agriculture University, Guangzhou 510642, China); She, Yan-Shan; Gong, Bing-De; Lin, Ping; Zhang, Xiao-Feng; Chen, Pei; Li, Yuan-Zhi  Source: Modern Food Science and Technology, v 29, n 4, p 780-783, April 2013 

12.Two-step enzymatic extraction of banana resistant starch

Huang, Zhi-Qiang (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Tang, Jian; Du, Bing; Bai, Yong-Liang; Chen, Qing-Fa; Yang, Gong-Ming Source: Modern Food Science and Technology, v 29, n 4, p 800-803 761, April 2013

13.Synthesis of cooling agent 2-hydroxyethyl p-menthane-3-carboxylate

Chen, Yi-Kun (Key Laboratory of Applied Research on Natural Plant for Tobacco, China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, China); Guo, Chun-Sheng; Yue, Hai-Bo; Wang, Juan; Liu, Hua-Chen; Zhang, Jun-Song  Source: Modern Food Science and Technology, v 29, n 4, p 772-774 795, April 2013

14.Determination of polyphenols and anthocyanins contents in mulberry tablet

Lin, Yao-Sheng (The Sericulture and Agri-Food Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China); Liu, Xue-Ming; Yang, Rong-Ling; Chen, Zhiyu; Yang, Chun-Ying; Zhao, Xiao-Li; Wang, Si-Yuan  Source: Modern Food Science and Technology, v 29, n 4, p 890-893, April 2013 

15.Identification of honey adulteration by isotope ratio mass spectrometry

Li, Xin (Zhejiang Institute of Quality Inspection Science, National Pre-Packaged Food Quality Supervision and Inspection Center, Hangzhou 310015, China); Chen, Xiao-Zhen; Liu, Zhu; Jiang, Xin; Zhang, Dong-Lei  Source: Modern Food Science and Technology, v 29, n 4, p 867-871, April 2013 

16.Effects of chloride ions content on combustibility of reconstituted tobacco

Duan, Bin-Bin (Yunnan Reascend Tobacco Technology (Group) CO., LTD, Kunming 650106, China); Li, Yong-Fu; Rong, Hui; Ma, Dong-Ping; Ning, Xia  Source: Modern Food Science and Technology, v 29, n 4, p 752-755, April 2013

17.Effect of different processing techniques on the quality of frozen hawthorn juice

Li, Shuo (College of Food and Bioengineering, Qiqihar University of Science and Technology, Heilongjiang 161000, China); Guo, Cheng-Yu  Source: Modern Food Science and Technology, v 29, n 4, p 835-840, April 2013

18.Determination and evaluation of heavy metal elements in seafood of Chinese Northern Bay

Liu, Shou-Ting (Guangxi Center of Analysis and Test Research, Nanning 530022, China); Jiang, Tian-Cheng; Luo, Ping; Mo, Da-Song; Li, Jian; Long, Zhi-Xiang; Tang, Qiong; Ni, Hu-Quan  Source: Modern Food Science and Technology, v 29, n 4, p 853-857, April 2013 

19.Development of soybean dregs biscuit with high protein and dietary fiber

Yang, Jun (Department of Tropical Crop, Guangdong AIB Polytechnic University, Guangzhou 510507, China); Nie, Yan-Hua; Lin, Dan-Qiong  Source: Modern Food Science and Technology, v 29, n 4, p 792-795, April 2013 

20.Determination of organic acids and mineral anions in liquor by ion chromatography

Pan, Bing-Zhen (Guangdongentry-Exit Inspection and Quarantine Bureau, Guangzhou 510623, China); Liu, Qing; Pang, Shi-Qi; Zhang, Si; Li, Zhi-Yong; Li, Xun; Chen, Wen-Rui Source: Modern Food Science and Technology, v 29, n 4, p 876-880 902, April 2013 

21.Simultaneous determination of residual carbendazimin and Thiophanate-methyl in Ginseng by high performance liquid chromatography

Zhang, Nian-Jie (Yanbian State Product Inspection, Jilin Yanji 133000, China); Wu, Xin-Zi; Jiang, Xu  Source: Modern Food Science and Technology, v 29, n 4, p 907-910, April 2013

22.Comparison of amino acids and trace elements of four Zijuan tea processed with different methods

Jiang, Dong-Hua (National Center for Pu'er Tea Product Quality Supervision and Inspection, Pu'er Comprehensive Technical Testing Center, Yun Nan, Pu'er City, 665000, China); Chen, Bao; Zhang, Huai-Zhi; Wang, Qi; Yang, Jun; Hu, Yan-Ping  Source: Modern Food Science and Technology, v 29, n 4, p 872-875 902, April 2013 

23.Research progress of Aspergillus oryzae in liquor-making industry

Zhao, Zhong-Kai (Sichuan University of Science and Engineering, Zigong 643000, China); Long, Ke; Ma, Ying-Ying; Yang, Jian-Gang  Source: Modern Food Science and Technology, v 29, n 4, p 932-935 862, April 2013 

24.Enzymatic properties of taro polyphenol oxidase

Li, Li-Hua (Chemical and Environmental Sciences, Shaanxi University of Technology, Hanzhong 723000, China)  Source: Modern Food Science and Technology, v 29, n 4, p 737-740 915, April 2013 

25.GC-MS analysis of volatile components in Salami

Teng, An-Guo (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Liu, Xue-Qin; Liu, An-Jun; Lin, Qiu-Qian  Source:Modern Food Science and Technology, v 29, n 4, p 898-902, April 2013 

26.Antioxidant activity and antiproliferation effect on tumor cells of phlorotannins from Sargassum integerrimum

Lu, Hong-Yu (Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes, Guangdong Ocean University, Zhanjiang 524088, China); Liu, Yi; Ji, Hong-Wu; Shao, Hai-Yan  Source: Modern Food Science and Technology, v 29, n 4, p 702-705, April 2013 

27.Identification of adulteration in walnut milk containing soybean milk

Zhang, Jing-Jing (College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China); Song, He-Xing; Liu, Bo; Cao, Xiao-Mei; Gao, Wen-Hui  Source: Modern Food Science and Technology, v 29, n 4, p 881-884 811, April 2013 

28.Research progress in pharmacological effects of salidroside from Rhodiola

Li, Feng-Lin (Jilin Agricultural Science and Technology College, Brewing Technology Innovation Center of Jilin Province, Jilin 132101, China)  Source: Modern Food Science and Technology, v 29, n 4, p 916-920 893, April 2013 

29.Analysis of triglycerides of cold precessed tea seed oil

Wei, Li-Ge (Department of Agriculture and Food, Henan University of Technology, Zhengzhou 450001, China); Li, Gui-Hua; Xie, Ming  Source: Modern Food Science and Technology, v 29, n 4, p 911-915, April 2013

30.Nutrient components and processing adaptability of Chinese chestnut

Chen, Jie (Department of Bioengineering, Hubei University Zhixing College, Wuhan 430011, China); Wang, Hao-Ming; Zhang, Cong-Lan; Li, Hao; Li, Qing; Ma, Xiao-Jian; Yang, Fang Source: Modern Food Science and Technology, v 29, n 4, p 725-728 736, April 2013 

31.Production technology of traditional rice-flavor wine

Huang, Ming-Yang (ChangLe Liquor Co., Ltd, Guangdong, Meizhou 514469, China); Zeng, Jun; Guo, Qing-Dong; Kou, Qiao-Hua  Source: Modern Food Science and Technology, v 29, n 4, p 845-847, April 2013 

32.Immobilization of formaldehyde residue in yellow croaker on reticular chitosan

Shi, Wei (School of Food and Biology Engineering, Shandong Institute of Light Industry, Jinan 250353, China); Li, Jing-Ai; Li, Hou-Pei; Li, Jing-Long  Source: Modern Food Science and Technology, v 29, n 4, p 822-825, April 2013

33.Identification of 12 soybean isoflavones in soybean meal by high performance liquid chromatography-electrospray ionization-multi-stage tandem mass spectrometry

Qu, De-Jing (Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China); Wang, Jun-Ying; Wang, Jun-Ping; Wang, Shuo  Source: Modern Food Science and Technology, v 29, n 4, p 863-866 897, April 2013 

34.Preparation of γ-aminobutyric acid-enriched wheat germ powder by spray drying method

Bai, Qing-Yun (School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai'an 223003, China); Zhai, Xue-Zhe  Source: Modern Food Science and Technology, v 29, n 4, p 775-779, April 2013

35.Screening and identification strains for in situ kitchen waste treatment

Qiao, Chang-Sheng (Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Song, Ke; Zhang, Juan-Kun; Xu, Hong-Hong; Liu, Shuai  Source: Modern Food Science and Technology, v 29, n 4, p 756-761, April 2013 

36.Controlled release of tea polyphenols from calcium-crosslinked pectin/chitosan complex films

Wang, Hui (Department of Food Science and Technology, Qiongzhou University, Sanya Hainan, 572022, China); Shao, Dong-Xu; Zhao, You-Zhi; Hu, Rui; Ding, Wen-Ci  Source:Modern Food Science and Technology, v 29, n 4, p 719-721 744, April 2013 

37.Catalytic activity of Candida Rugosa lipase

Chen, Gui-Quan (Guangzhou Kaihong Flavor and Fragrance Co., Ltd, Guangzhou 510550, China); Zheng, Er-Li  Source: Modern Food Science and Technology, v 29, n 4, p 826-828 767, April 2013 

38.Immunomodulating activity of exopolysaccharides from Lactobacillus casei LC2W

Liu, Cui-Ping (Dairy Research Institute, Bright Dairy and Food Co. Ltd., State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China); Wu, Zheng-Jun  Source: Modern Food Science and Technology, v 29, n 4, p 715-718, April 2013 

39.Physical-chemical and antioxidant properties of the alcohol extracts of Polyrhachis vicina roger

Gao, Li (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 4, p 741-744, April 2013

40.Anti-fungal activity of walnut green husk extracts

Ding, Cun-Bao (Hebei United University, College of Life Sciences, Tangshan 063009, China); Wu, Shang-Zhuo; Li, Gui-Qiu; Jia, Chang-Hong; Chang, Li-Xin  Source: Modern Food Science and Technology, v 29, n 4, p 722-724 755, April 2013 

41.Selection and optimization of clarifier treatment of mulberry wine

Wei, Chun-Hui (College of Bioengineering, Sichuan University Of Science and Engineering, Liquor Making Bio-Technology and Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China); Luo, Hui-Bo; Huang, Zhi-Guo; Yang, Xiao-Dong; Wang, Yi; Huang, Hai  Source: Modern Food Science and Technology, v 29, n 4, p 812-816, April 2013 

42.Coloring performance of Carassivs auratus with natural astaxanthin

Wang, Hong-Tao (Food Department, Jiangsu Institute of Economy and Trade Technology, Nanjing 210007, China); Xu, Xue-Ming; Jin, Zheng-Yu  Source: Modern Food Science and Technology, v 29, n 4, p 749-751 761, April 2013 

43.Research progress on natural antistaling agent for freshwater fish

Hu, Xiao-Liang (Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Science, Shanghai 200092, China); Shen, Jian  Source: Modern Food Science and Technology, v 29, n 4, p 925-931, April 2013 

44.Optimization of fermentation conditions for the produciton of amylase and protease by a strain of Aspergillus niger

Tan, Hai-Gang (College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, China); Li, Jing; Yang, Wen-Hao  Source: Modern Food Science and Technology, v 29, n 4, p 808-811, April 2013 

45.Determination of wheat gluten hardness and springiness with texture analyzer

Zhang, Hao (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Li, Xue-Qin  Source: Modern Food Science and Technology, v 29, n 4, p 903-906 931, April 2013 

46.Preparation of almond sour milk

Quan, Mei-Ping (The College of Chemistry and Life Science, Weinan Teachers University, Weinan 714000, China)  Source: Modern Food Science and Technology, v 29, n 4, p 784-787, April 2013 

47.Process optimization for the fermentation of flat peach wine

He, Qiong-Jiao (Food College, Shihezi University, Shihezi 832003, China); Tong, Jun-Mao; Shan, Chun-Hui; Shi, Xue-Wei; Lv, Zhi-Qing; Wang, Jian  Source: Modern Food Science and Technology, v 29, n 4, p 841-844, April 2013 

48.Application of fuzzy mathematics in sensory assessment of ham sausage

Jiao, Yun-Peng (Jiangsu Food Science College, Huai'an 223003, China); Gong, Han-Kun  Source: Modern Food Science and Technology, v 29, n 4, p 804-807, April 2013

49.Purification of peanut allergen Ara h1 with anion-exchange chromatography

He, Wei-Yi (College of Life Science of Shenzun University, Shenzhen 518060, China); Wu, Xu-Li; Liu, Zhi-Gang; Huang, Hai-Zhen; Li, Yao; Ye, Ye; Cao, He-Yao  Source: Modern Food Science and Technology, v 29, n 4, p 768-771, April 2013 

50.Feeding effect evaluation of three microalgae in the larval rearing of Litopenaeus vannamei

Yu, Jian-Zhong (College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China); Liang, Xin-Xin; Wei, Dong; Li, Se-Dong  Source: Modern Food Science and Technology, v 29, n 4, p 762-767, April 2013 

51.Synthesis and identification of Aflatoxin B1 artificial antigen

Wu, Xin-Ru (Chemistry and Environmental Engineering Institute of WuYi University, Jiangmen 529020, China); Yang, Xue-Jiao; Zhao, Su-Qing; Zhang, Kun  Source: Modern Food Science and Technology, v 29, n 4, p 796-799, April 2013 

52.Hypoglycemic effect of total flavonoids from citrus peels on diabetic mice model

Xiao, Geng-Sheng (Sericulture and Farm Product Processing Research Institute, Guangdong Academy of Agricultural Science, Guangzhou 510610, China); Wan, Li-Xiu; Xu, Yu-Juan; Chen, Wei-Dong; Chen, Yu-Long; Wu, Ji-Jun; Fu, Man-Qin  Source: Modern Food Science and Technology, v 29, n 4, p 698-701 779, April 2013

53.Screening and identification of strains with anti-methicillin-resistant Staphylococcus aureus activity

Jiang, Juan (College of Pharmacy and Bioengineering, Chongqing University of Technology, Chongqing 400054, China); Zhou, Yuan-Jun; Zhang, Yun-Ling; Liu, Hong; Hu, Shao-Nan; Zheng, Yi-Min  Source: Modern Food Science and Technology, v 29, n 4, p 788-791, April 2013 

54.Determination of solanesol in tobacco by RP-HPLC

Shu, Jun-Sheng (Research and Development Centre, China Tobacco Anhui Industrial Co., LTD, Hefei 230088, China); Chen, Kai-Bo; Xu, Zhi-Qiang; Mao, Jian  Source: Modern Food Science and Technology, v 29, n 4, p 894-897, April 2013 

55.Investigation and analysis of consumer recognition of genetically modified foods and transgenic labelling - A case study of Shenzhen city

Ruan, Jin-Li (School of Applied Chemistry and Biological Technology of Shenzhen Polytechnic, Shenzhen 518055, China); Cheng, Chen; Chen, Li-Hua; Guo, Shi-Yu; La, Wen-Jun; Zhang, Li-Jun  Source: Modern Food Science and Technology, v 29, n 4, p 848-852 871, April 2013